Spices

Garlic salt has a multitude of uses for adding a sharp garlicky savoury flavour. Sprinkle it into a stew, season meats or tofu, sauté vegetables, season fries... the list goes on! Definitely a statement in the spice cupboard, garlic salt compliments 

Fresh aroma and mild heat. With their light, fresh aroma, gentle heat and fruitier flavour than black or white varieties, green peppercorns are the ideal addition to light game and duck dishes. They're also a popular addition to preserving brines, and a classic option for sauces to accompany (vegan!) steak.

Try this seitan steak with green peppercorn sauce recipe here!

Ground aniseed offers a beautifully aromatic and deeply flavourful experience that elevates both sweet and savoury dishes. Finely milled from the seeds of the Pimpinella anisum plant, this spice delivers a distinctive taste that is warm, sweet, and reminiscent of classic liquorice, with an inviting fragrance that fills the kitchen as soon as the jar is opened. Its unique flavour profile adds depth and character to baking - from traditional biscotti and spice breads to cookies, cakes, and pastries - while also bringing an unexpected twist to marinades, sauces, and hearty stews. 

In Mediterranean, Middle Eastern, and European cuisines, ground aniseed has been treasured for centuries, valued not just for its taste but for its ability to enhance a wide range of recipes. A light dusting can transform simple breads and cakes into aromatic delights, while a touch in savoury dishes, dressings, and spice blends introduces complexity and warmth. Its sweet-spicy notes are equally at home in fragrant teas or speciality liqueurs, inviting you to experiment beyond the ordinary. 

This versatile spice blends harmoniously with other aromatics like cinnamon, cloves, and nutmeg, making it a must-have pantry staple for anyone who loves bold, nuanced flavours. Whether you’re a home cook exploring global traditions or a seasoned baker seeking that perfect hint of liquorice-like warmth, ground aniseed adds a subtle yet memorable layer to your culinary creations.

A cupboard staple which adds depth of flavour to casseroles, pasta dishes, sauces and, of course, chillies!

Cinnamon has a wonderful aroma which is indicative of winter, hygge and Christmas. It goes really well with apples and is delicious if you want to give your hot chocolate a bit of a kick. Also can be used for getting rid of ants and moths.

Coriander is great in a variety of dishes, adding a lemony, slightly spicey taste. Add to soups, stews, marinades and curries.

Cumin is a popular spice in many cuisines with its warm flavour and unique smell. Use in curries, chillis, soups, stews and marinades.

Fenugreek has a slightly bitter taste that can be balanced with sweeter spices like thyme, cloves and cardamom. Delicious in curries. 

Ginger is a wonderfully versatile spice that can be used in many ways. Ground ginger can be used in baking to add a bit of spice, as well as savoury dishes including soups, curries and stir-frys. Try steeping ground ginger in hot water to make a tea - a good antidote to morning sickness.

With a warm, spicy flavour nutmeg is delicious in baked good but also goes well in creamy dishes like macaroni cheese and Bechamel sauce. It is often associated with Christmas and mulled wine or eggnog.

White pepper is created by removing the pepper fruit's dark outer skin and flesh (normally kept on for black pepper) leaving behind the seed of the peppercorn. This white pepper seed is then ground, ready for use. White pepper has a less complex and less fruity flavour than black pepper, as some of the hot piperine compound is removed with the outer skin, giving a musty and earthy taste. 

It is often used when you don't want the visible black flecks of black pepper, but still require a peppery bite, such as white sauces, mashed potato, or creamy soups. However, it loses its potency faster than black pepper over time, so it is better to keep a smaller stock and refresh regularly. 

Top tip: Add after the dish has been cooked, as overheating it can release a bitter flavour

Ground mustard is a fine powder derived from the ground seeds of a mustard plant. It's an incredibly versatile spice that can be used in many recipes for an added tangy heat.

Allergens: mustard

Allspice, paprika, thyme, salt, brown sugar, black pepper, chilli, ginger, nutmeg, citric acid

Juniper berries are known for their strong flavour and effectiveness at relieving heart burn and digestive upsets. Juniper berries are used as a spice or seasoning in teas, meat dishes, seafood, brines and flavouring gin!

Crafted with The Koren Pantry's mature vegan kimchi, carefully dried to preserve its intense flavours, and a blend of of Korean chilli flakes, Maldon sea salt and garlic.

Shake these delicious flakes on your fries, popcorn, eggs, avocado, pasta to add a tangy and spicy touch to every meal.

Vegan, made with real kimchi, no artificial flavours or colourings. 

Shake well before use. This seasoning doesn’t contain any anti-caking agent.

Ingredients :

Vegan Kimchi (cabbage, Korean salt, gochugaru, garlic, ginger, spring onions, radish, carrot), Gochugaru (Korean Chilli flakes), Maldon sea salt, garlic.

Kimchi seaweed flakes: 

Sprinkle over rice, eggs, fish or add to salads and poke bowls for that extra umami!

Make the most delicious rice balls by adding these flakes and a bit of sesame oil to your sushi rice.

Ingredients :

Vegan Kimchi (cabbage, Korean salt, gochugaru, garlic, ginger, spring onions, radish, carrot), gochugaru, white and black SESAME seeds, seaweed, Maldon sea salt, sugar.

Native to the Mediterranean, Marjoram has a sweet delicate flavour - in moderation. The high tannin content can taste bitter if overused! It can be added to any combination of vegetables, grains and beans. Combines particularly well with tomato or nut dishes; also used in dressings and sauces.