contents THE SPICE MOUNTAIN STORY
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CURRIES
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WHOLE SPICES
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SALT
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GROUND & POWDERED SPICES
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PEPPERCORNS
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HERBS
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FLOWERS & AROMATICS
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CHILLIES
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FRUIT POWDERS / PIECES
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SPICE BLENDS
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ACCESSORIES
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This catalogue includes the full range of Spice Mountain products, from whole and ground spices to a wide range of blends, both basic and exotic. From curries to our Cajun seasoning, there is something to suit everyone in our range! All of our spices are carefully sourced to ensure quality and freshness, and all of our blends are hand-blended in small batches. We are also happy to make blends ‘to order’ – if you have a particular blend or seasoning you use a lot in your kitchen, we can make sure it is the best it can be. So if you find you won’t have time to put together your famous ‘Secret Seasoning’, let us give it the Spice Mountain touch! As all blends are made in small batches, it is best to give us as much notice as possible, especially for large orders. Rest assured we will always deliver as soon as possible. Weights and prices are not published in this catalogue as they are subject to change at short notice. Whilst we do our utmost to maintain full availability of the products listed in this catalogue, due to supply and demand we cannot guarantee that all products will be available at all times
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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the spice mountain story Spice Mountain began on a beach in Goa, India six years ago. Myself (Magali Russie, then a passport officer at the Australian High Commission in London), and my partner (Matt Norris, a London travel agent), had that day visited a spice plantation in Goa. Later, as we relaxed on Palolem Beach, the idea came to both of us at once. Matt had travelled extensively in India. I am originally from Mauritius, and had grown up in Melbourne surrounded by the aromas and flavours of spices.
Living in London we had come to realise that, although spices themselves were fairly easy to come by, fresh and top quality products were much harder to find. The blends available were mass produced and run of the mill. It was difficult for me to recreate the dishes I had watched my mother prepare – using the spices I could find, I knew what I was making was just not the same. Our heads still full of the scent and the sight of the plantation, we exchanged a look and a smile, both thinking, ‘Surely we could do that?’ In that one moment, Spice Mountain was born. Filling our suitcases with the spices easily available in Goa, we returned to London. At first I was still working at the AHC, and I began to roast and blend in the spare bedroom, in my spare time. I thought of it as a hobby at first, but soon realised that I was
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very good indeed at it, and those dishes my mother had made were now being recreated successfully in a Brixton apartment. Backed up by Matt in his role as Chief Taster and right-hand man, I acquired a pitch on Wednesday evenings on Greenwich Market and began selling, roasting and blending in the evenings after work. Things went well, the only major difficulty being finding quality suppliers, which remained a struggle. Right from the beginning I decided that the most important thing to concentrate on was the provenance and freshness of the spices I would sell. Everything on sale was freshly roasted and hand ground, in small quantities every couple of weeks, and I bought only the best I could find. This would be the major difference between Spice Mountain and anyone else in the same business – my
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
personal touch, everything blended by myself and carefully examined by the Chief Taster, Matt. A year later, I finally got word back from Borough Market (where I had enquired about a stall some months previously) that a pitch was available. Coincidentally I was made redundant from the AHC at pretty much the same time, which ultimately turned my hobby into a career. I was free to devote all my time to my calling. Matt, meanwhile, continued his job as a travel agent, which together with the finely tuned palate his role as Chief Taster had given him, would help keep the boat afloat until things properly took off. Spice Mountain arrived on Borough Market in September 2009, and quickly became recognised as easily the best place to obtain spices, and also the best producer of authentic and fresh blends. As I became more well known, finding the best suppliers became much easier. In fact soon Mohamed was definitely coming to the Mountain. Over the next couple of years Spice Mountain grew, as did my skills in the art of blending. When Borough Market relaunched Three Crowns Square, Spice Mountain acquired the shop where it remains to this day, packed full of treasures from every corner of the earth. It is perfectly possible to eschew foreign travel completely and simply walk around Spice Mountain – you will get to visit Ethiopia, Japan, Thailand, Mexico, Spain, India, Mauritius and many other places. And of course you can take whatever you want home with you.
Personally, in just a few years I have gone from working a 38 hour week, to a situation now where there are just not enough hours in the day! .It is hard work, but I love it and I wouldn’t have it any other way. Also Spice Mountain’s online business is developing – our full range of products is available on this website, and can be sent to most places quickly. This is a big part of Spice Mountain’s future; while the Borough shop is still the operation’s beating heart, the internet side of the business is one area which will give more and more people access to Spice Mountain. And as for the future? Well, that is something of an organic affair! That is to say, myself and Matt have always thought the best road to follow was the one which our customers wanted us to. We believe strongly in listening to our customers, both for their opinions on our current range, and also ideas that I could develop. We are proud still to be small enough that we can offer the personal touch, to pass on our love for what we do.. Wherever the road leads, , and however the business grows, one thing will remain constant – the principles I held initially are still stringently followed. As much as possible, Spice Mountain’s blends are still freshly roasted and hand blended, all of them are still enthusiastically checked by the Chief Taster, and the provenance of the spices is still paramount. A true labour of love!
Magali x
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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whole spices Our range of whole spices are perfect for using either as they come, or for grinding yourself. They are all carefully sourced, and are all of the highest quality and freshness. The range includes spices from across the world, and they will be sure to suit your every need in the kitchen.
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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ajwain (lovage) seed
green cardamom pod
Also known as king’s cumin, this spice has a bittersweet flavour which is quite earthy. Important in Indian cuisine, and has a great affinity with tomatoes.
These small pods are best used bruised to release their floral, citrus flavours. They are used extensively in Indian cookery, in both savoury and sweet dishes.
barberries
A very sour tasting spice with an attractive red colour.
A fragrant, earthy flavour with the heat of black pepper, commonly used worldwide.
aniseed
Extracted from green cardamoms, these seeds give the most intense cardamom flavour and are best added near the end of cooking to preserve this.
Small, intensely sour dried limes from Iran, with a deep citrus bite.
cinnamon sticks
Indonesia Larger and more robust than the Sri Lankan, this cinnamon is perfect for slow cooked dishes and in the mix for chai. Available in 3” or 6” varieties
caraway seeds
Nutty, earthy seeds with a nice floral aroma, commonly used in savoury baking and bread making.
The delicious licorice flavour of aniseed is used mostly in sweet preparations.
celery seeds
These give an intense, deep celery flavour to anything they are used in, and are a great flavour enhancer too.
annatto seeds
Rust red seeds from South America which are used as a colouring agent principally, but also have a distinct earthy flavor.
cassia bark black cardamom pod
The largest of the two cardamoms, with an earthier and fruitier flavour. Often used in slow-cooked curries and biryanis.
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Sri Lanka The finest quality Sri Lankan cinnamon, these tight quills are perfect for use whenever the deliciously aromatic flavours of cinnamon are needed. Available in 5” or 20” varieties
cardamom seeds
iranian black lime allspice berry
cinnamon sticks
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Closely related to cinnamon, but not as delicately flavoured and more earthy. A powerful aromatic commonly used in Asian cooking.
cloves
One of the most powerful aromatic spices, cloves have a wonderfully floral, peppery flavour which is commonly used around the world. One of the healthiest of spices.
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fenugreek seeds
The bitter flavour of fenugreek seed is used as a balancing agent in Indian cookery. Ideally they should be toasted before using.
fennel seeds coriander seeds
A pantry essential, the bittersweet, earthy and citrussy flavours of coriander make it one of the most widely used spices.
The herby licorice flavour of fennel seeds is used to enhance both savoury and sweet foods. They are very healthy, and are often chewed after Indian meals for this reason.
garlic granules
Perfect for when you're in a hurry or not in the mood for peeling and chopping, garlic granules will give you the perfect flavour when used in sauces, stews and gravies, and they're ideal for such favourites as garlic bread or a quick aioli. Available regular or smoked, the easiest way to get garlic into your cooking.
cumin seeds
Another very popular spice, cumin seeds are best toasted before use to release their warm, spicy and appetising aromas.
dill seeds
The grassy flavours of dill seed are very good in many dishes, and they are very good in pickles and with vegetables.
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juniper berries
The taste of mountain woods in a spice, these intensely flavoured berries are especially good used with game.
korekima
From Ethiopia, this spice is also known as ‘false’ cardamom, due to its very similar flavours. It is a bit hotter and more robust, and apart from being used in cooking, it is often used to flavour coffee.
mace blades
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The flavour of freshly-grated nutmeg is unbeatable, working as a big flavour enhancer in addition to its own aromatic qualities. Whole nutmegs keep for a long time too.
The dried skin of the nutmeg, mace has an aromatic, sweet flavour and is commonly used in baking, desserts and Indian cookery.
black mustard seeds
Commonly used in Indian cookery, these seeds have a pungent, earthy flavour which works particularly well in vegetarian food.
dried ginger root
This is an ideal way to get a long life out of ginger, and it retains all of its flavour whilst mellowing and losing the sharp heat. Rehydrate in a little hot water before use, or simply drop a piece into the cooking dish. Also this form of ginger is very good for making tea.
nutmeg
yellow mustard seeds
Stronger and with more heat than the black, and the seeds which are used in the making of English mustard.
nigella seeds
These are also known as black cumin, black onion or kalonji, due to their flavour which is indeed similar to onion. They are used in many dishes, and are among the healthiest of spices.
blue poppy seed
These pungent, attractively coloured seeds are used in baking and as an eye-catching garnish.
white poppy seed
Used in more ways than the blue, these seeds have a pleasant nutty flavour and are widely used in Chinese cooking.
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turmeric root
Dehydrating turmeric is a convenient way to keep this very healthy spice, and this can be grated as and when needed. Another one of the spices known for its health qualities.
saffron strands
The most expensive of spices, saffron is a true luxury, giving its deep yellow colour and subtle bittersweet flavour to paella and bouillabaise among other classic dishes. Available in Kashmiri, Spanish and Iranian varieties
star anise
madagascan vanilla pod
These Bourbon strain vanilla pods are lovely and moist, with plenty of seeds packed into them for great flavour.
tahitian vanilla pod
Larger, oilier, juicier and so fragrant, these pods are a genuine touch of luxury for all vanilla lovers.
A very powerful aromatic spice, which is commonly used in Chinese and other cooking for its floral, clove notes and its hint of licorice.
black sesame seeds
The black seeds have a slightly more bitter flavour than white, and are used commonly in baking, besides being very popular in Chinese and Japanese kitchens.
white sesame seeds
These hulled white sesame seeds have more nutty flavours than the black, although they are used in much the same way. They are the basic ingredient of the Middle Eastern tahini, and are very common in Chinese and Japanese cooking too.
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tonka beans
We call this the ‘dessert spice’, due to its sweet, aromatic flavour which has notes of vanilla, almonds, marzipan, cinnamon and cloves. Use in home baking, or for desserts such as panacotta, ice cream and crème brulee
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ground & powdered spices We offer a large and wide-ranging selection of freshly ground spices, and these are often the easiest and most convenient way to have your spices close to hand. Although sometimes a ground spice will have different uses and qualities to its whole equivalent, most perform the same basic job in either form. Some of these are especially useful for those who do not have the time or inclination to grind whole spices themselves, and our range also includes many which are usually used only in their ground form.
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allspice
A sweet, hot spice, it is the dominant flavour in Jamaican jerk and old English mixed spice among others. Matches very well with game. Also known as pimiento.
baker’s caramel
The flavour of caramelised sugar in an easy to use powder form, perfect for cakes, pastries and desserts
amchur (mango powder)
This spice has a distinct bitterness which works as a flavour enhancer, especially with lentils and pulses. Use in moderation.
beetroot powder
A highly effective colouring agent, and also very healthy when added to smoothies and juices.
caraway
Commonly used in bread making and bakery, caraway has a nutty, earthy taste. It is also common in Middle Eastern cookery.
cardamom annatto
A South American spice used principally as a colouring agent, turning dishes a very deep yellow. It also lends a slighly sharp and bitter flavour.
Ground from only the seeds of the cardamom, this is a powerful aromatic with strong citrus notes. Only a little is needed to get its full flavour.
celery powder
All the goodness and flavour of celery in a convenient form, this will boost soups, stews and sauces.
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galangal
cloves
garlic
With its incomparable sweet, woody aroma and flavour, cinnamon is a pantry essential for sweet and savoury uses.
An aromatic used for its floral yet peppery flavour, with a distinct but gentle heat. Powdered cloves need to be used in small quantities.
This is used as a souring agent in Indian cookery, but it has nice fruity and sweet elements and adds a lot to stewed fruits and other desserts.
asafoetida
cinnamon
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coriander
An essential ingredient in cookery from allover the world, no kitchen should be without this versatile spice.
cumin
One of the most commonly used spices in the world, cumin’s powerful spicy aroma and warm, deep flavour is essential in a wide range of dishes.
Closely related to ginger, this Southeast Asian spice is more citrussy, sweeter and with less heat, and equally strong as an aromatic.
Drying boosts even further garlic’s intense flavours, especially when talking about the granules. The flakes are slightly sweeter, the powder is a nice balance of both. All three make using this very healthy spice easy and convenient. Available powdered, flaked and in granules.
ginger
Ginger when dried and powdered is much less astringent than fresh, losing the sharp heat but keeping the deep, sweet warmth. This is a very commonly used spice.
horseradish fenugreek
Powdered fenugreek has an astringent, bitter flavour which is used in Indian cookery for balance as well as its taste. Another spice which needs to be used with moderation.
fennel
Fennel’s sweet, licorice flavour has a slightly more bitter element to it in powdered form, and it is very common in Asian cooking.
Fiery hot yet combining so well with cream to make a classic horseradish sauce for roast beef, this powder is the most convenient way of doing so.
kaffir lime
The sharp yet sweet citrus aroma and flavour of this spice are essential in Thai cookery as a souring agent and flavour enhancer.
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lemongrass
The lemon perfume of this Asian aromatic is intensified when it is powdered, and a spoonful is enough to give your dish a sweet citrus kick.
australian lemon myrtle
This is becoming more common, and has the reputation of being more lemony than the fruit itself. Best added near the end of cooking to preserve the flavour.
lime powder
Ground from Iranian limes, this powder is used as a souring agent in Middle Eastern and Northern Indian cooking.
mace
The warm, sweet flavour of mace (the dried skin of the nutmeg) works very well in desserts and cakes, and also in slow-cooked stews. Common too in Indian cookery, especially with rice.
nutmeg
A powerful aromatic and flavour enhancer, nutmeg has a warm, peppery, nutty flavour and is used widely around the world, in both sweet and savoury cookery.
onion powder
This is a really easy way to get the essential flavours of onion into your cooking, especially in sauces and marinades.
Ideal for using the hot, spicy flavour of mustard in your everyday cooking, and very good for sauces and marinades.
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A true star of the Spanish kitchen, the smoking process intensifies all the great qualities of paprika, with a beautifully rounded, deep and lingering flavour. Available in hot, bittersweet and sweet varieties
pomegranate powder
A souring agent used in Middle Eastern and Indian dishes, it is particularly useful when a sour taste is needed in sweet dishes. It also has a lovely deep red colour.
orris root
Used in potpourri and ornamental spice wreaths because it preserves perfume and gives it longer life.
paprika (hungarian)
More subtle and delicate than Spanish paprika, Hungarian also has great depth and gives a deeper red colour. It also has a more fruity flavour. Available in hot and sweet varieties
paprika (spanish) mustard
smoked spanish paprika
With its bold, brick red colour and its strong flavour, paprika is the passion of the Spanish! Sharper, more pronounced and usually a little hotter than Hungarian. Available in hot, bittersweet and sweet varieties
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saffron
star anise
An essential of the Chinese kitchen, this powerful aromatic is full of sweet licorice, clove and pepper. A vital ingredient in Five Spice.
sumac
The most expensive of all spices, this powder is a convenient and economical way of giving that genuine touch of luxury to your cooking.
Sour and fruity, with a gorgeous deep maroon colour, sumac is used as a garnish in Middle Eastern cooking, and also as a component of many spice mixtures and rubs.
spinach powder
tomato powder
An excellent colouring agent, but also a really easy way to make sure this genuine superfood is part of your life – use it in juices, smoothies and soups, also to enrich gravies.
This powder can be used as a colouring, flavouring or thickening agent. Use in the same way as tomato puree. Very good to boost sauces, soups and gravies.
turmeric
Found in every Asian kitchen, turmeric is a powerful colouring agent, and has a warming yet slightly bitter flavour. Part of most commercial curry powders, it is also one of the healthiest of spices.
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vanilla powder (madagascar) Vanilla is one of the luxuries of the spice kitchen, and this is a great all purpose vanilla powder. Made from the Bourbon vanilla strain.
vanilla powder (tahitian)
Oilier and if possible even more luxuriant than Bourbon vanilla, the Tahitian is bursting with pure, sweet flavour and aroma. A genuine treat. Also available in extract form, which will last you longer.
wasabi
The national flavour of Japan, this 100% wasabi powder is an easy and convenient way to bring its unique, hot flavour into your cooking.
wattleseed
This spice from Australia has lovely chocolate, coffee and hazelnut flavours, and is very good in salad dressings, and also in baking.
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herbs Herbs are an essential ingredient in the store cupboard of any cook. In this section we tell you about our full range of herbs from around the world, available online and at our Borough Market shop.
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Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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dill weed
The beautifully grassy flavours of dill go so well with fish, eggs and potatoes, and this dried dill is particularly useful for making your own gravadlax. Mild mustard is another flavour with which it matches really well.
basil
The intense licorice undertones of basil are essential in many Mediterranean dishes, and this herb is the perfect match for tomatoes.
bay leaf
Used whole as an aromatic, bay leaf is commonly used around the world. Ground, it is a part of many herb mixes to which it brings an earthy, woody note.
bouquet garni
A mixture of herbs which are put in a sachet then wrapped in muslin, making their use easy and convenient. They can be used in all types of cooking as an aromatic and a seasoning.
chervil
Common in France and like a sweeter, more delicate parsley. It is important not to cook it for too long as it loses its flavour, and it works really well when simply sprinkled onto the finished dish. Particularly good to use in the mix for home-made burgers.
chives
This herb is popular due to its delicate onion flavours, and it is very versatile, matching well with fish, eggs and chicken. Wonderful used to round off a potato salad.
Fenugreek leaf is the source of that deliciously smoky, earthy flavour some curries have. It is used in a similar way to coriander leaf, although it should be noted its flavour is stronger and more dominant.
fines herbes
This essential herb mix contains tarragon and chervil for that true classic French flavour. Ideal for using in stews, soups and sauces to give aroma and balance.
coriander leaf
These dried leaves are the most convenient way to get the unique peppery flavours of coriander into your cooking. They are also great sprinkled onto your dish as a garnish.
curry leaf (dried)
A staple ingredient in South Indian cooking, the smoky, earthy and intensely aromatic qualities of curry leaves are addictive once tried, and an essential store cupboard item for every curry lover.
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fenugreek leaf (methi)
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herbes de provence
Prepared with lavender, this is the Provencal version of Fine Herbes or Bouquet Garni, and our blend gives a true flavour of the South of France. Essential for dishes such as ratatouille, this blend is the taste of sunshine.
italian herbs
An authentic Italian mix, this blend is bright and flavoursome - it is ideal for livening up pasta sauces and stews, and to season roasts and grills.
kaffir lime leaves
One of the most familiar flavours of Southeast Asia, these lime leaves can be used whole to bring a wonderfully deep, citrus sharpness to many dishes.
lemon verbena
This is a very good herb to use to bring a lovely lemony note to fish and poultry, without the sharpness of true lemon. It is also excellent to use in herb teas.
lemon grass
These dried, chopped stems are one of the easiest ways to use this herb, which is essential in Southeast Asian dishes for its citrussy bite. It is also very good to use to season a simple roast chicken.
lemon myrtle
This herb from Australia is becoming very popular, and is considered to be even more lemony than the fruit itself. It works best when added towards the end of cooking, to preserve its fresh citrus flavours.
lemon thyme
As its name suggests, this is a more citrussy type of thyme, beautifully aromatic, making it the perfect herb to use with chicken and fish. It also matches really well with honey.
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marjoram
thyme
A very popular herb in the Mediterranean, it is used in the same way as oregano but it has a more gentle, grassy flavour. Very good indeed if sprinkled onto pizza before baking.
mint
The fresh and vibrant flavour of mint is universally popular, and it is one of the most versatile of herbs. Dried mint is particularly useful for marinades and sauces, especially in Indian cookery.
mixed herbs
Our nicely balanced blend of mixed herbs is the perfect pantry standby. It will liven up any stew, soup or tomato sauce, and is a truly versatile, allpurpose mix.
Another really versatile herb, thyme is very commonly used all over Europe. Its powerful herbal flavour works really well with chicken and lamb, but it can be used to intensify and enrich a wide range of foods.
oregano
The pungent flavour of oregano is especially popular in Mexican and Greek cooking, and it is also used throughout the Mediterranean for its deep, earthy and herbal qualities. It is a really good match with lamb, and also tomatoes.
parsley
Possibly the most versatile of herbs, parsley matches with almost everything - from using in a white sauce, to freshening up stews and soups, to dressing pasta. A pantry essential.
rosemary
This powerful aromatic gives its woody, floral touch to many things, and it has an amazing affinity with lamb. It is also particularly good used in bread-making.
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sage
The very intense, slightly astringent flavour and perfume of sage is commonly used in stuffings, as it matches really well with onions.
wild thyme
Used in the same way as garden thyme, the wild strain is even more intense and powerful, with stronger floral and earthy notes. This makes it the best variety of thyme to use on roasts.
savory
Savory’s peppery flavour, with its hints of thyme, makes it the perfect herb for giving depth to slow-cooked winter stews and casseroles. It also makes a very good addition to gravies and soups.
tarragon
This herb really packs a punch, with its combination of licorice, lemon and pepper flavours. It is very good in both white and red sauces, and has a great affinity with chicken, seafood and eggs.
wild herbs
This blend of dried mountain herbs comes from the sun-kissed island of Crete. The sunshine makes the herb flavours more intense, pungent and floral, and will give a big boost wherever it is used. The blend is especially effective for Mediterranean dishes, particularly roast lamb or chicken.
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chillies First brought back from Latin America by the Spanish and Portuguese, the chilli has evolved to become a key element in the cuisine of countries all over the world. Nowadays chillis are grown anywhere there is suitable sunshine, and it is this character of sunshine that make the chilli so popular. From bright green, through yellow and orange, to deep crimson, the colour of chilli is also very important in making a dish, bringing life and vibrancy to whatever it may be included in. And let us not forget about what truly makes the chilli different – its heat. Even the mildest still have warmth, and these days the hottest have reached an incredible level, culminating in the Moruga Scorpion from Trinidad. Chilli heat is believed by some to be addictive, and whether that is true or not, they are certainly very beneficial to health in all sorts of ways – from providing relief from the common cold, to protecting against heart problems, this small fruit is a medical powerhouse. The selection of chillis available nowadays is bewilderingly large, but once you have started your journey it will be difficult to stop! Alongside all the favourites from Mexico, India and Asia Spice Mountain offers more unusual peppers. Amarillo from Peru, Facing Heaven from Szechuan in China, Angel Hair from Tientsin in China, Naga Jolokia from India and the previously mentioned Scorpion are some of our favourites.
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anaheim
birdseye (piri piri)
Heat level 4
Heat level 8
USA These are large and a lovely burgundy colour, and they give a mild, fruity heat.
aji amarillo
burmese
Peru The most common Peruvian chilli, this is yellow in colour and has a fruity, slightly smoky flavour. Available whole or powdered. Heat level 5
ancho aji penca
Peru A Peruvian chilli which is darker than the Amarillo and has a deeper, dark fruit flavour with lots of raisin and a hint of smoke. Heat level 5
aleppo flakes
Turkey These deep red flakes are used as a condiment and for cooking in the Middle East. Their flavour is quite sweet and a little smoky, with a nice depth.
Africa These tiny chillis pack a powerful punch, giving a clean, crisp and lingering heat on the palate.
Mexico The mildest of the Mexican chillis, but it still has a lovely, deep chilli flavour. Available whole or powdered. Heat level 3
angel hair
Tianjin, China Very fine strands of the mildest, sweetest chilli, these are especially good used as an eye-catching garnish. Heat level 1
Burma These small chillis are similar in appearance to birdseye, but are typified by their beautiful deep orange colour. This makes them perfect for oil infusions, and their fruity flavour makes them great to use in any Asian dishes. They have a moderate, lingering heat. Heat level 6
carolina reaper
USA The Top Boy in the world of chillis, this is officially the world’s hottest, and by some distance. With a fruity flavour still discernible behind the extreme heat, they are best used for making hot sauces. Even genuine chilli heads need to approach these with caution!
cascabel
Mexico A small bell-shaped chilli with a distinct smoky flavour and a lovely dark colour. Heat level 3
cayenne pepper
India A very useful all-purpose chilli powder which has a fresh, zingy flavour and has a nice hot finish. A pantry essential. Heat level 7
Heat level 10+++++
Heat level 4
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chipotle meco
Mexico A chipotle variant which is picked green before drying, and this gives it a grassier, smokier flavour with tobacco and leather notes. Available whole and powdered.
chilli flakes
Heat level 7
Fruity and warm, these flakes commonly used in Italian cooking. Good for garnishing pizzas, salad dressings and a table condiment.
dried tabasco
de arbol
Mexico Closely related to cayenne, these small chillis have a true kick and a good fruity flavour. Perfect for making chilli sauces. Available whole and flaked. Mexico Basically a smoked jalapeno, this chilli has a deep, roasted smoke flavour combined with dark fruit notes and a powerful heat. Available whole and powdered.
Trinidad & Tobago Very closely related to the Habanero, the Scotch Bonnet chilli is used in Caribbean and West African cuisine. With a strong, fiery heat and a fruity flavour it makes a great all-purpose chilli for dishes where a good heat is required. Heat level 8
Heat level 6
chipotle
dried scotch bonnet
Heat level 8
Heat level 7
USA As the name suggests, this chilli is the basis of the famous hot sauce from Louisiana, USA. Full of flavour and with a strong heat, this chilli is great for firing up BBQ sauces and marinades, and of course for anything Cajun.
green jalapeno powder
Mexico With fresh and slightly sour notes leading to a lively heat, this powder is the perfect substitute for fresh jalapenos. Heat level 7
gochugaru
Korea/China These bright red chilli flakes are a staple in the Korean kitchen, used as a seasoning and a condiment to equal measure. Their flavour is sharp, robust and fruity, and they have a lively heat. Heat level 7
Heat level 6
facing heaven
Szechuan, China These rare and unique chillis have a very fruity, peppery flavour which works very well in Szechuan dishes. Deliciously different. Heat level 7
guajillo
Mexico Long, thin and deep red, these are the perfect chillis for using in salsa and marinades, not hot but full of flavour. Available whole and powdered. Heat level 4
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Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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kashmiri
India One of the mildest Indian chillis, this is valued for its deep red colour which transfers itself to whatever is being cooked with it. Slightly sweet with just a hint of smoke. Available whole and powdered.
habanero
Mexico A genuine powerhouse, this bellshaped chilli is used to make hot sauces, providing a peppery, tingling heat. Available whole and powdered.
Heat level 4
naga jolokia
Assam, India Until the Scorpion came along, this was the hottest chilli available – it is not known as the Ghost chilli for nothing! Very hot indeed, but with a wonderful rounded chilli flavour beneath. Available whole, powdered and flaked. Heat level 10
new mexico
USA America’s favourite, this versatile chilli works very well in tomato sauces and is a great all-purpose powder.
Heat level 8
moruga scorpion
Heat level 7
Trinidad, West Indies Nowadays only the second hottest chilli in the world, but still only for the very brave indeed! A genuinely astonishing heat, but still has flavour too. Available whole and powdered.
indian chilli
India The perfect chilli for curry cookery, very slightly smoky, medium hot and with a definite hint of paprika depth. A very good chilli for everyday use. Available whole and powdered.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Heat level 8
smoked chilli powder
Our own blend for when that lovely smoky flavour is needed in your dish. Heat level 5
smoked naga
Assam, India The Naga or Ghost Chilli is the hottest of the Indian chillies, and this version adds a luxurious smokiness to the fierce heat, giving it a lovely balance. A great chilli for those who love really hot curries.
thai red chilli pasilla powder
Mexico A staple chilli in Mexican cooking, the pasilla has a rounded, herby flavour without too much heat. Heat level 4
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Mexico One of the hotter Mexican chillis, with nice smoky notes and also dark fruit flavours.
Heat level 10
Heat level 10++
Heat level 6
pequin powder
Thailand These little devils really pack a punch for their size, and are a staple in Thai cookery. They are the basic ingredient of sweet chilli sauce, and lend their fiery heat to many dishes. Heat level 8
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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spice blends Every country’s cuisine has a spice mix or blend which is particular or unique to it, giving a flavour of a nation’s character to its dishes. Many become known as the signature dish of a nation or region, such as a Moroccan tagine blend, or Portuguese piri piri. Spice Mountain offers you the chance to explore the world with our large selection of spice mixes, all hand-blended and made with the best quality ingredients. We offer blends from places such as Peru, Japan, Lebanon and Ethiopia, alongside more commonly found examples. None of our blends contain salt or additives, only carefullysourced spices and herbs which give an authentic and delicious flavour. Different blends of course are designed for different styles of cooking, so there will always be something to suit whether you are grilling, stewing, roasting or braising. Easy and convenient to use, our blends are a perfect way to give your pantry the flavours of the world.
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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advieh
Advieh is the definitive blend used in Persian cooking. Combining rose petals, cinnamon, nutmeg, cumin and cardamom the blend gives a lovely, aromatic warmth to stews, beans and pulses and any rice dish (including puddings).
baharat
A Middle Eastern blend, the name of which translates as simply ‘spices’. It is wonderfully aromatic and tasty with notes of clove and mint, with a gentle heat. It is very good used on grilled lamb or beef, and also to give depth to slow-cooked dishes.
caribbean seasoning
chinese five-spice
chai masala
chilli con carne blend
A perfect barbecue blend, this contains allspice, oregano and cayenne to give a lovely, summery all round warmth. It works particularly well with fish.
This aromatic blend makes the perfect cup of chai, India’s favourite drink. Makes that cup of tea even more warming.
chermoula amok
Cambodian Curry Blend This blend mixes typical Indochinese spices such as galangal and lemon grass to create a curry which is fragrant, citrussy and warm rather than hot. The blend works particularly well with fish and seafood.
bbq sizzler seasoning
Carefully blended to give smoky barbecue flavour, without needing the barbecue. Use as a dry rub on chicken, fish and meat, or mix with oil or yoghurt to use as a marinade.
beef and steak seasoning apple pie spice
This blend of warming spices includes cinnamon, nutmeg, cloves and cardamom to give a delicious depth to sweet pastries and pies, stewed fruit and other desserts.
A touch of mushroom powder gives this blend its unique quality. Perfect for seasoning steak, it is also a very good flavour enhancer for stews and gravies.
cajun seasoning spicy italian arrabbiata
This authentic Italian blend uses chilli, garlic and herbs to give a fresh zing to tomato sauces. It also works very well with chicken, especially roasted.
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The classic taste of America’s Deep South, this blend is spicy and lively, with a balancing herby sweetness. Amazing used as a seasoning for grilled meats and fish, it also gives a fresh lift to sauces and stews.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
This Moroccan blend is spicy, fresh and herby. It makes a great dry rub for chicken and fish, and is lovely mixed with olive oil and lemon juice for a dipping sauce.
chicken seasoning
This all-purpose blend is perfect for barbecues, marinades, roasts and casseroles – especially with chicken, but also any other ingredient you choose. A great pantry standby.
chimichurri
The 'national spice' of Argentina, Chimichurri is a zingy mixture of herbs and chilli which is the base of a sauce served with any steak or grill. It is equally good used as a rub, and it is definitely one of the best possible blends for the barbecue.
Absolutely essential, this blend could be called the ‘salt-and-pepper’ of the Chinese kitchen. Ours is perfectly balanced to give an authentic flavour of the Far East.
All the herbs and spices you need for the perfect chilli, in one handy blend. Ancho chilli is the ingredient that gives this mix its unique flavour. Medium hot.
christmas pudding spice The perfect blend of sweet and aromatic spices to give you a delicious Christmas treat.
cinnamon sugar
Sugar and spice make all things nice, and that is certainly true of this blend of fine sugar and warm, comforting cinnamon. Use in baking and desserts for a touch of luxury.
coconut sugar
Toasted coconut and fine quality sugar make this blend from Indonesia brilliant for baking and desserts, or even to add to your morning porridge or cereal.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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coffee spice
This blend of cinnamon, cloves and nutmeg is perfect for giving your morning coffee a spicy Winter lift. It is also very good sprinkled on porridge.
couscous seasoning
Specially blended to give your couscous a delicious lift, simply mix into cooked couscous.
dukkah
An Egyptian mix containing hazelnuts and spices, traditionally this blend is mixed with oil and served with bread, as a dip. However it is also excellent to make a crunchy coating for fish fillets or chicken breast, and delicious sprinkled onto hummus.
ethiopian berbere
gomashio
farmer’s bread spice
gourmet risotto seasoning
Specially blended for perfect Mexican fajitas, this mix is spicy and zingy with sweet undertones. It works really well with chicken or prawns, but steak or fish can be used too.
An aromatic blend of spices to make your breadmaking that little bit more artisan.
Best used simply sprinkled onto your fish before grilling or pan-frying, this blend is citrussy, herby and slightly smoky, giving your dish a delicious lemon balance. It is also perfect for seasoning a prawn cocktail.
Made by blending the original Egyptian mixture with native Australian ingredients such as wattleseed and lemon myrtle. A lovely twist on a classic.
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A blend of dried vegetables which, once rehydrated in a little hot water, can be added to meat and cooked rice to produce a tasty and authentic Far Eastern fried rice.
fajita seasoning
fish seasoning
australian bush dukkah
indonesian nasi goreng
Hot and bold, with aromatic notes of cardamom and an earthy balance, this blend is typical of Ethiopian cuisine. The best results are obtained if it is used in slow-cooked stews, but it can be used in other ways too.
french quatre epices
The spice equivalent of the classic bouquet garni, this mixture is commonly used in French cooking, especially in pates and to flavour charcuterie. Dominated by pepper and cloves it is very aromatic, and it works amazingly well in a coq-au-vin, or any red wine based sauce. Also very good with game.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
This is a traditional Japanese blend of sesame seeds and Himalayan salt, and is used as a general seasoning on all types of Japanese dishes. A nutty twist on salt and pepper.
Our own creation, this blend contains amongst other ingredients mushroom powder and saffron to give your risotto depth and warmth without dominating the flavour of the dish itself.
harissa spice
This fiery blend is typical of North African cuisine, and is used to enliven and give heat to many dishes. Mixed with a little oil and lemon juice it makes a beautiful dipping sauce, and it can also be used as a general seasoning, especially on any egg dish.
indonesian nasi kuning
Containing coconut, lemon grass and turmeric, this blend makes the perfect rice to accompany Thai curries, Malaysian rendang and especially satay.
jamaican jerk
Our interpretation of the Caribbean barbecue classic is hot, aromatic and herby. Works very well as a dry-rub for chicken or fish, and is even better if combined with a little rum and honey for a quick marinade.
lebanese 7 spice
A staple in Middle Eastern kitchens, this blend is aromatic with a warm spicy flavour from ginger, allspice and fenugreek. Excellent used as a dry rub, it also has a great affinity with aubergine, and it is lovely used as a seasoning for bulgur wheat.
hot & spicy seasoning
A lovely all purpose blend for those who like a touch of hot spice in all their cooking.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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lebanese kofte kebab
A blend specially prepared for making the kebabs which are popular throughout the Middle East and the Subcontinent, this mix will also works well as an all-purpose seasoning to give many dishes a touch of Lebanese flavours.
mediterranean bruschetta
This gorgeously garlicky mix of dried vegetables will take your garlic bread to the next level. With sun-dried tomato, onion and herbs, it is packed full of flavour.
mexican holy trinity
A Spice Mountain original, this blend is built around the Holy Trinity of Mexican cooking; ancho, pasilla and guajillo chilies. These are mixed with other typical spices to make an authentic seasoning for any Mexican dish.
Another Moroccan mix, blended slightly differently to bring out the best in chicken, either in a tagine or as a dry rub.
A blend of Kampot peppercorns, salt and lime powder, this blend is used with beef to make the national dish of Cambodia. With its fragrant, tangy strength, however, it is a great blend to use in other styles of cooking, such as simply to season a steak.
This authentic Malaysian blend can be used to give your satay sauce a nutty, creamy and spicy flavour, with a lovely balance. It can also be used to marinate your choice of meat before grilling.
One of our new creations, this blend uses Amarillo and Penca chilli to give a full, medium-hot and smoky flavour, with dark fruit undertones. Perfect for barbecues, but also gives a Latin American lift to stews and sauces.
This blend when combined with minced lamb, fresh mint and fresh coriander results in perfect North African style meatballs and kebabs. It is also an excellent way to spice up any minced meat dish.
pickling spice
A classic old English blend of aromatics and gentle heat, in the past it was used with meat but nowadays it is more commonly used in sweet preparations, such as stewed fruit, and especially in baking.
A traditional British blend of aromatic whole spices for home pickling, including coriander, clove and mustard seed.
mulled wine spice moroccan fish tagine
malaysian satay
peruvian spice rub
moroccan kofte seasoning
mixed spice
lok lak
Our Moroccan style blend specifically prepared with fish in mind – the addition of Iranian lime powder is what gives this mix its own special zing.
moroccan lamb tagine
This blend features cinnamon, coriander and cumin to give a deep, spicy warmth to Moroccan lamb tagines. The mix matches so well with the dried fruits in this lovely stew.
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marrakesh chicken
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Our carefully selected blend is perfect for making a delicious winter evening drink.
mustard spice mix
All you need to make your own mustard in one convenient mix.
pork seasoning
Specially blended to bring out the best in your pork, use this to season a roast, a pork chop before grilling, or any stew where pork is involved. Also this blend is perfect for making your own sausages.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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portuguese chicken (piri piri) One of the best things to do with a chicken is to marinate it in this fruity, spicy and garlicky blend from Portugal’s African past, then roast it. This blend is also great when used as a seasoning for potato wedges.
smoky ragu
This blend will transform your Bolognese sauce, with its warm smoky flavour giving it a distinct difference. We achieve this by using a few secret ingredients, and it is good used to spice up any meat stew.
vietnamese pho
This authentic blend makes the perfect, warming bowl of noodle soup, topped with your ingredients of choice.
szechuan stir fry seasoning
The easiest way to get the addictive flavour of Szechuan peppercorn in your food, the pepper is blended with chilli and other spices to give a heat which is not too fierce, but nicely numbing. This blend is particularly good for seasoning noodles.
ras el hanout
This North African blend is an essential addition to the pantry. Its mixture of spices, herbs and rose petals give a gorgeous lift to many dishes, and it can be used as a seasoning too. A main ingredient in tagines and meshoui (North African roast lamb).
shichimi togarachi
This classic Japanese seasoning, made up of Szechuan pepper, seaweed, sesame and orange peel among other ingredients, is used like salt and pepper are in Western cuisine. Hot and delicate at the same time, it gives any dish a lovely exotic twist.
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thai tom yam soup
The fiery hot, fiercely sour flavour of the classic Thai soup is encapsulated in this authentic blend by combining lemon grass, chilli and shrimp powder, among other ingredients. Simply mix a couple of teaspoons into your stock base, then add ingredients of your choice - we think prawns give the best result.
za’atar
A Middle Eastern blend of thyme, oregano, sesame and sumac this is herby, nutty and slightly sour at the same time. It is used traditionally mixed with olive oil as a dip, but it also works wonderfully used to season other dishes, and also sprinkled onto hummus as a garnish. A very versatile blend.
venison seasoning
We have created this blend especially for use with venison and other game, combining juniper berries, green and black pepper and thyme.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
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curries As well as the familiar Indian favourites, the word ‘curry’ covers a very wide range of dishes, from Malaysian Rendang to Jamaican Curry Goat. And while it is true that many of these dishes originated with emigration to these places from the Subcontinent, others existed all along and were simply called curry as they were spicy or hot. The word ‘curry’ itself is commonly thought to derive from the Hindi word for gravy, which is ‘kari’, and over time the word became a generic term for any dish which was cooked in a spicy sauce and was considered somewhat exotic. So nowadays we have curries not only from India, but from Thailand, China, the West Indies and even quite a few which were created in Britain! Also curry powder came to be used regularly in Western cuisine, initially in small quantities to liven up a dish or to make it more exotic – for example Coronation Chicken, which could well be one of the first examples of ‘fusion’ cuisine. Spice Mountain offers a wide range of curry blends which includes something for everyone, from the very mild Kashmiri blend, to Thai red curry, to those for real hotheads such as our Naga curry. All of these are hand-blended with the highest quality spices, cutting no corners to bring the most authentic and delicious flavours into your kitchen. We roast and blend our curries in small batches, which means they will always be fresh and fragrant. And as they are so carefully balanced, they are so easy to use, meaning you can produce the perfect curry every time.
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Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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balti curry
A very popular restaurant dish, this mild and aromatic blend works well with all types of ingredients and is an excellent all-purpose curry mix.
burmese curry
This blend is a delicious mix of Indian and Southeast Asian flavours, featuring lemon grass, mango powder and shrimp powder. Cooked with coconut milk it results in a rich dish which works particularly well with chicken and seafood.
colombo powder
goan curry
curry leaves (dried)
A fairly hot blend, perfect for recreating the flavour of the popular restaurant dish. Use in combination with fresh chillis, onions, garlic and ginger for the best results.
Poudre de Colombo A blend brought originally to the West Indies by Indian emigres, this mix is different due to the addition of toasted rice, which both thickens and flavours the dish. It works particularly well when used in combination with coconut milk, or yoghurt.
This blend demonstrates well the hybrid flavours of Goa, mixing East and West. Medium hot, it works equally well with meat, chicken, seafood and vegetables.
cape malay curry
bengali five-spice
Panch Puran This mix of whole seeds from Bengal is used as a seasoning, particularly on vegetables, fish and pulses. Fry quickly in hot oil (being careful not to burn), and add to your dish.
biryani
A true gem of Indian cuisine, this rice dish makes a stunning centrepiece for any curry meal. Mild and aromatic, it can be used equally effectively with chicken, meat or vegetables. It is also very good used to make a simple, spicy fried rice.
bombay potato
Originating from South Africa, this curry blends the flavours of India, Malaysia and the Cape to bring a mild and fruity flavour to your dish. It is very aromatic, full of cloves, fennel and cardamom, and is often called the ‘soul food’ of South Africa.
chaat masala
This Indian blend is used a great deal in vegetarian cookery, giving the vegetables a deliciously astringent, sweet-and-sour flavour combined with a lingering heat. It is also often used as an all-purpose seasoning, even on fruit salad for a deliciously different dessert.
A staple ingredient in South Indian cooking, the smoky, earthy and intensely aromatic qualities of curry leaves are addictive once tried, and an essential store cupboard item for every curry lover.
everyday curry powder channa (chickpea) masala
An authentic, medium-hot blend which is perfect for pulses. Quick and convenient to use, it also works very well with vegetables.
This medium-hot blend is used to make the popular restaurant sidedish, and is a quick and easy way to turn the humble potato into something truly special.
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jalfrezi
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
A versatile and convenient allpurpose curry powder, always good to have on hand in the pantry
garam masala
An essential in any Indian kitchen, this blend could be called the ‘salt and pepper’ of curry cooking. Our blend boosts and balances the flavour of your dish. Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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pav bhaji
korma curry
This potato and vegetable curry is very popular in India. Aromatic, earthy and fruity, our blend when used with tomatoes makes a thick, tasty gravy – simple but delicious.
Perfect for those who are not fond of too much chilli heat, this blend produces a mild, creamy and luxurious curry. Delicious with anything, but especially chicken.
karachi curry
This deep red, fiery curry blend is typical of Pakistan (Karachi is the country’s capital). Based on ground red chilli, balanced with mustard oil and fenugreek leaves, it has a great depth of flavour and is perfect for use both as a marinade and as a curry base.
kedgeree spice
An Anglo-Indian dish of rice, smoked fish and eggs, kedgeree was traditionally eaten for breakfast in the days of the Raj. Nowadays it is a great quick lunch or supper dish, and this mild, earthy blend will give you perfect results.
kerala curry
madras curry (hot or mild)
From India’s southeastern Tamil Nadu state, this is one of the most popular of all curries. Hot, bold and full of flavour, it is the perfect all-purpose blend for those who like a bit of fire in their curry, and it is also excellent to use in marinades. We also offer a mild version of our Madras curry which is still full of flavour, just a little more gentle.
mauritius masala
For Spice Mountain this roasted curry blend is the true flavour of home! Intensely aromatic, it features curry leaves, mustard seed and fenugreek among other spices to give a warm, pleasant heat. It works particularly well with chicken.
naga curry (hot!) malaysian rendang
The national dish of Malaysia, this curry is traditionally slow-cooked with beef and coconut milk. It is fairly hot and dry, the heat balanced by the citrus undertone of lemon grass. A good vegetarian version can be made with sweet potato, and chicken works too. One of the easiest and tastiest curries you can make.
From India’s ‘Deep South’, this medium-hot blend has sweet undertones of cinnamon and cardamom and works particularly well when cooked with coconut milk.
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pepper sambhar
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
One for the serious chilli lover, this blend is based on Naga Jolokia, up there with the very hottest of chillis. However the Naga heat is balanced nicely by the other spices in the blend, and the Naga itself has lovely fruity undertones. Use with caution!
A part of all South Indian vegetarian meals, this soupy vegetable dish is cooked with tamarind to give a sour balance to the hot, peppery kick our sambhar blend provides.
rogan josh
Another popular Indian restaurant dish, our blend produces a rich, red, medium-hot curry which is particularly good with lamb. Use combined with tomatoes and yoghurt for the best results.
panang curry
The richest and creamiest of Thai curries, Panang is unique because of the inclusion of peanuts into the blend. Best slow-cooked in coconut milk with beef, but works well too with chicken, prawns or vegetables.
sri lankan curry
This roasted blend gives the true flavour of Sri Lanka with curry leaves, fennel and black pepper included. Delicious with chicken, seafood and vegetables.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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tandoori chicken
This is a very convenient all-purpose blend which can be used for curries, marinades and even in mayonnaise for a spicy twist.
tikka masala
Still Britain’s favourite, this blend makes a wonderfully creamy dish, full of mild spices to cook the perfect chicken curry. It is also very good blended with mayonnaise for a colourful, spicy dressing.
tandoori marinade
For the perfect tandoori simply combine some of this authentic blend with yoghurt and lemon juice and marinade your choice of ingredient for a couple of hours. It also works very well as a dry rub.
thai green curry
With the vibrant colour of coriander and the citrus zing from lemon grass and kaffir lime, this blend is fresh, tasty and spicy. Use with coconut milk for the best results.
thai red curry
The hottest of the Thai curries due to the higher quantity of red chilli, when cooked with coconut milk this bend makes a fiery, colourful and creamy curry.
thai yellow curry
The earthy, warm flavour of turmeric combines with the fruity lemon grass in this blend, and adds an Indian element to this Thai curry. It is very good with chicken.
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vadouvan (french masala)
From Pondicherry in southern India this blend is a legacy of French rule. It is strong with shallot, onion and garlic, and given richness by coconut and sesame oils. It works really well with lamb or pulses, used to finish off the dish.
vindaloo
This fiery curry originates from Goa, where it is traditionally made with pork, but it works equally well with other meats, seafood and vegetables. Hot, sour and with a touch of sweet balance, this is delicious.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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salt In these health-conscious times, salt always seems to receive a very bad press, being thought of as detrimental to health and well-being. However it needs to be remembered that salt is essential in our diet, and also that salt is probably the most powerful flavour enhancer we have. Of course, the purer the salt, the better in this respect. Highly processed, industrially produced salt by its very nature loses many of its benefits, and one which suffers the most is flavour. Pure salts on the other hand can change the way you view this surprisingly varied condiment, with flavours ranging from mild to strong, and which change depending on where and with what the salt has been produced. Spice Mountain offers a wide range of pure salts, from the relatively common Pink Himalayan to the rare Persian Blue, all with their own individual character. We also offer a selection of seasoning salts, blended with other quality ingredients to add a distinctive element to your cooking. Remember that with quality salt, a little always goes a long way – because of this there is no risk of taking on too much salt, which of course would be bad for your health.
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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celery salt
The classic old English way to give salt even more boost, the earthy notes of celery combine really well. Perfect to lift your Bloody Mary.
fleur de sel de guerande
The highest quality French sea salt, produced on the Guerande peninsula in Brittany. Strong and bold, yet delicate at the same time, it has a pure white colour and is a true luxury among salts.
chilli salt
Blended to give a lovely chilli kick to your salt, this works wonderfully well on chips, or just any time you feel like a little heat in your cooking.
coconut and lime salt
Specially blended to make this the perfect salt to use in Asian cooking, and also great with any fish.
cuban seasoned salt
A Spice Mountain original, this salt is livened up with a range of authentic Latin flavours such as smoked paprika and Mexican oregano and it is perfect for giving a real lift to grills, stews and much more.
egyptian frost salt
A rare and precious salt from a source in the Egyptian Desert, this is typified by its ‘snowflake’ like appearance and a clean, fresh but still strong flavour. A genuine touch of luxury for the table.
garlic and parsley salt
sel gris de guerande
A robust grey sea salt from Brittany in France, this is an excellent salt for everyday cooking and seasoning.
hawaiian black lava salt
Unprocessed Hawaiian sea salt blended with purified volcanic charcoal, this salt is strong, bold and powerful. The charcoal gives it added health benefits due to the minerals it contains.
This salt is harvested from the foothills of the Himalayas and is packed full of goodness. The pink colour comes from the traces of iron and other minerals the salt contains. It has a much more pronounced ‘saltiness’ than common salt, and so less needs to be used. Available either coarse or fine-ground.
himalayan pink salt
with Roasted Spices Our pink Himalayan salt blended with a selection of roasted spices, ideal for seasoning during cooking and for everyday use.
This salt gets its red colour from the clay (alaea) involved in its production, which also gives many health benefits. It has a strong, earthy flavour and is full of iron. It works particularly well with pork.
hibiscus salt
Salt mixed with hibiscus flowers to make a perfect table condiment with lovely colour and floral tones. A very visual way to use salt.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
persian blue salt
This very rare salt is produced from a single mine in Iran, and its blue colour is an optical illusion given by the minerals it contains. It has a strong taste on the palate initially, but immediately the flavour mellows and becomes more gentle. Perfect for the salt grinder.
red wine infused salt
Salt infused with red wine, giving it a deep burgundy colour and a lovely acidic balance when used in your cooking.
seaweed salt lemon salt
Sea salt infused with lemon for a lovely citrus lift, very good for use on chicken and fish.
hawaiian red alaea salt
Perfect for cooking and for grinding onto steak or chops before grilling.
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himalayan pink salt
Blended with seaweed for extra iodine and a lovely colour, this is one of the healthiest salts.
smoked salt lemon, chilli and fennel salt
Blended to give floral, citrus and hot notes in your cooking, this salt is excellent used on fish dishes and is also great as a table condiment.
murray river salt flakes
Sourced from the salt pools of one of Australia’s major rivers, this delicate, peach-coloured salt is perfect for cooking as it dissolves quickly. Also when used as a condiment, it has a lovely slight crunch which leaves a fragrant and mild flavour.
Pure English sea salt, smoked for several hours over maplewood. Wonderful ground over grilled meats to give a flavour of the barbecue, and amazing on chips and potato wedges.
tomato, olive and basil salt
Specially blended for Mediterranean cooking, this is a combination of three sunshine flavours with sea salt and is perfect for grilling and roasting as well as other general use.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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peppercorns Peppercorns have been an item of value and desire since antiquity, both for their flavour and their benefits to health. So highly treasured in the past that they were used as currency, they are still the world’s most-traded spice, and are commonly used in kitchens allover the world. The flavour of different peppers varies greatly – some are very hot, some more mild and floral. As a rule of thumb, ‘wild’ tailed peppers (such as Voatsiperifery from Madagascar) tend to hold more of the floral character, with clove and nutmeg notes, while a more pure ‘plantation’ pepper (for example Tellicherry from India) will have more pepper heat. And also we need to take into account the ‘false flag’ peppers, which are botanically not peppers at all, but berries from different plants which have similar flavour characteristics. Allspice is a perfect example of this type of pepper. Spice Mountain offers a wide range of peppercorns, from the best in the world (Wynad, from Kerala state in India) to our everyday Vietnamese, covering all points in between. Most are available whole or ground, and all are of the highest quality.
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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aromatic 5 peppercorn mix
long pepper
Indonesia This pepper is noted for its hotter flavour as compared to true black pepper, and it also has notes of mixed spice. For something different, try grinding onto sweet dishes.
The addition of allspice gives this mix a deliciously spicy difference. Very good on roast meats and in sauces and gravies.
australian mountain pepper This native Australian pepper is notable for its heat, which is stronger and more intense than regular black pepper.
cubeb peppercorns
Indonesia A wild pepper which has distinct nutmeg and clove notes on the palate, with a slightly bitter aftertaste. Works really well in Moroccan or other North African dishes.
‘false flag’ peppers
black peppercorns
These are spices which, although different plants, have such strong similarities in appearance and flavour to pepper that they have become known as such.
green peppercorns
India These mild and fragrant, unripened peppercorns are ideal for sauces, and anywhere that a fresher and more subtle pepper flavour is needed.
kampot peppercorn
Cambodia A high quality black pepper from Cambodia, fresh, fragrant and full of tropical flavour.
Vietnam Our ‘everyday’ black pepper, ideal for use at the table and in the kitchen. Available whole, coarseground and fine.
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A mix traditionally used in FrenchCanadian cooking, the addition of coriander to black and white peppercorns gives a floral and citrus flavour which is delicious when used as a dry rub.
penja peppercorns
Cameroon Grown only in one location in Cameroon, this white pepper has a unique taste due to the minerals present in the soil there. Best appreciated if ground directly onto food.
sri lankan peppercorn
black tellicherry peppercorns India Superior quality black pepper carefully sourced from India’s Malabar Coast, these have a strong flavour due to their oil content, and are best ground directly onto your food, rather than in cooking, as this lets the pepper keep its lovely zing. Available whole or coarse-ground
mignonette pepper
grains of paradise
Africa These small berries pack in a lot of flavour, holding notes of cardamo, ginger and coriander as well as a touch of citrus. Not tremendously hot, but they still pack a punch.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
lemon pepper
Sri Lanka A quality black pepper, this is great for all-purpose use but particularly suited to South Asian foods, and the perfect pepper to use for Sambar, the popular lentil and vegetable curry.
Coarse ground black pepper with the addition of a lovely citrus zing. Excellent with chicken, fish and vegetables.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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smoked peppercorns
wynad peppercorns
India These are smoked over applewood in Devon, giving them a deep and fruity flavour which balances beautifully with their medium heat. Great for using in sauces, and to add to the peppermill.
peppermill mix
Our well balanced mix of black, green, white and pink peppercorns is perfect for the table.
pink peppercorns
Brazil These have a lovely pink colour and a mild, subtle pepper flavour, making them ideal for the peppermill, and also for use as a garnish and in cream sauces.
sancho pepper
Japan A pepper with a very fruity and fragrant flavour, similar to Szechuan pepper but not as hot. An interesting addition to the peppermill, for a more exotic flavour.
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szechuan pepper
China The unique perfume and numbing heat of this pepper make it one of the most distinctive flavours in Chinese cooking. The green variety is unripened and thus has a fruitier, slightly less hot flavour. Available in green and red varieties
voatsiperifery peppercorns
Madagascar This is a wild pepper harvested on the Indian Ocean island famed for its spices. It has a woody, earthy flavour and is medium hot.
India Widely thought of as the world’s best, this pepper is from a particular area of Kerala. It is the only pepper which is still ripened on the vine and harvested by hand, which results in the pepper having a very distinctive flavour, pure and fresh with plenty of heat. For any time when only the best will do. Available in white and black varieties
green szechuan pepper
Used in the same way as the more familiar red, however the green pepper has a little less of that mouthnumbing character, and a fresher, more fruity flavour. Still powerful, though, and a little goes a long way.
timur pepper
Nepal Closely related to the much more common Szechuan pepper, Timur has the same mouth-numbing qualities but a more fresh, fruity and citrussy flavour. It is widely used in Nepali cooking, both alone and as a part of curry powders, and is particularly good used with fish.
white peppercorns
Indonesia This medium strength white pepper is perfect for use in the kitchen for white sauces and mash, and also for the peppermill.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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flowers & aromatics The use of edible flowers and aromatics in cooking goes back at least to Mediaeval times, and in many cases the ingredients are used for colour and appearance as much as flavour. In some national cuisines flowers can be an important ingredient, such as marigold flowers in the cooking of Georgia and the Caucasus, and the use of hibiscus in the Caribbean. In North African and Middle Eastern edible rose petals are equally important. Flowers especially are used a great deal as garnishes, in drinks as well as in foods. These ingredients are a great way in which to let your imagination get to work, and bring some great new colours and aromas to your cookery.
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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baker’s caramel
This powder is a brown food colouring made from caramel, and it is widely used to colour cakes and sweets such as macaroons and meringues. It is all natural, unlike some of the liquid versions available, and can also be used to colour gravies and stews.
intense balsamic vinegar powder Perfect for whenever the sweet, sour and tangy flavour of Balsamic vinegar is needed, this is a handy store cupboard standby. It can be used in dressings, sauces and gravies to give them a real lift, and is also a very tasty and attractive garnish.
hibiscus flower
Jamaica The dark mauve colour and delicious redcurrant-like flavour of this herbal flower makes it excellent for use in both hot and cold drinks, and it is also very healthy. It is also good used in jams and preserves.
jasmine flowers
lemon peel
Sourced from Spain, this dried peel is perfect for anywhere a strong lemon flavour is needed, for example cakes and desserts, and it is perfect for use in such savoury dishes as Lemon Chicken.
mastic teardrops
Mastic is produced only on the Greek island of Chios, where it has been used since ancient times for both its culinary and medicinal benefits. It is the gum of the mastic tree, and has a flavour reminiscent of pine and cedar. Probably its most well-known use is in Turkish Delight.
lime powder
Used widely in Asia and the Far East, this flower is excellent for decoration, in some salads, and especially for making Jasmine tea, one of the healthiest and most refreshing drinks.
This powder is ground from Iranian Black Limes, and is used as a souring agent in Middle Eastern and North African cooking. It gives dishes it is added to a distinctly different citrus tang.
lavender
marigold flowers
mauve flower
Iran Also known as Borage, this herbal flower from Iran is used to brew herb teas. It has an attractive appearance and aroma, and is also very beneficial to health – it is believed to be good for the nerves, for the digestion and for the heart.
black food colour
This is produced from carbo vegetalis (charcoal), and works as a natural colouring agent for desserts, cakes, macaroons, meringues and much more! It can be used also for decorating, to give an attractive dusting to your foods and increase visual appeal.
blue cornflower
Used in salads, and also for garnishes, the main quality of these lovely blue flowers is their appearance. This means they are also excellent for adding to summer drinks and cocktails.
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Used a great deal in the Mediterranean, lavender has a beautiful herby flavour (it can be used alongside or in place of rosemary) and an attractive appearance. An essential ingredient in the famous Herbes de Provence.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
These are used mainly in Latin American and Mexican cuisines, both for decorative and flavour purposes. They also hold great cultural significance in those areas, due to their medicinal and ritualistic uses, and were an ingredient in the original Aztec ‘hot chocolate’ drink, chocolatl.
orange peel
This dried orange peel is sourced from Spain, and gives a lovely strong orange flavour to both sweet and savoury dishes. It is also excellent for making marmalade.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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tonka beans
We like to call this ‘the dessert spice’. It comes from the seeds of a tree native to South America, and has a flavour with notes of vanilla, almonds, marzipan, cinnamon and cloves. Perfect for puddings such as panacotta, ice cream and crème brulee, and also for home baking.
rose petals
Pakistan Rose petals are used a great deal in Pakistani, Indian,Middle Eastern and North African cuisine, both for their beautiful floral aroma and their attractive appearance. In India they tend to be used in desserts, whereas in North Africa they appear in spice blends also, such as in Ras el Hanout.
yuzu peel
Yuzu is a citrus fruit native to the Far East, and this amazing dried peel is used in Japanese cooking. It has a very powerful flavour, which has been described as a cross between grapefruit and mandarin. It can be used in both sweet and savoury foods, and is used as a seasoning in Japan.
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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dried
fresh
= powder
freeze-dried fruit powders & pieces Our range of freeze-dried 100% pure fruit powders and pieces are the perfect way to have all the colour and flavour of your favourite fruits close to hand in the kitchen. The method used to produce these powders retains all the natural goodness and nutritional value of the fruit, and this makes them ideal for sweet and savoury dishes, baking and pastries – in fact anywhere a blast of fruit flavour is needed. The range of fruits available makes these powders particularly useful for restaurants, bars, bakeries and caterers, offering a quick, handy and convenient way to get the taste and colour of fruit in a wide range of dishes, both sweet and savoury, with maximum flavour and minimum fuss. The powders are very popular with anyone who loves baking, as they work so well in everything from muffins to meringues – all in all, the perfect way to open the doors to your own creativity!
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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banana powder
pomegranante powder
blackcurrant powder
pineapple powder
The banana is one of the fruits that is probably more used to flavour products than it is eaten by itself, and this powder is a really effective way of introducing the tropical taste of banana into your sweet cooking.
One of the healthiest fruits, these intensely coloured little berries are packed full of vitamin C and antioxidants. This powder retains all the distinctive tart taste of blackcurrant, and can be used in many ways, both sweet and savoury.
blueberry powder
Native to North America, the blueberry is a delicious fruit which is packed with health benefits - this blueberry powder is the perfect way to get the benefits of the fruit into your diet.
This pomegranate powder has all the sharpness and sweetness you would find in fresh, and it is perfect for many things. Commonly used in the Middle East for both savoury and sweet dishes.
This powder retains the colour, sharpness and all the flavour of pineapple, so is great for using in everything from sweet & sour sauces to sorbet, and also helps make the perfect pina colada. Also great for making jelly!
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If we had to choose a food which defines the flavour of the British summertime, the strawberry would be very near the top of our list. This powder gives you the chance to have that wonderful taste close to hand all the time, and it can be used in so many ways.
tangerine powder
The zingy and exotic flavour of tangerine makes this powder perfect for bringing new notes to caking and baking, and it's great for making ice cream, sorbet and especially icing for a cake. And another which makes a fantastic jelly.
raspberry powder
There can be few people who don't love the tart, forest sweetness of a fresh raspberry. And it is surprisingly versatile, turning up in desserts, bakery and perhaps best of all in jam. An interesting way to use is to make a raspberry-infused vinegar for salad dressing.
mango powder
The mango is one of everyone's favourite 'exotics' with its wonderful mixture of sharp and sweet, and this powder is an easy way to make delicious smoothies, icy sorbets and much more.
strawberry powder
sour cherry powder
The sour cherry is a fruit which is widely used in savoury preparations in countries such as Georgia, where its function is much the same as apricots or dates in North African cooking. They are also commonly used in sweets and pastries, and when added to juices and smoothies they give a wonderful touch of tartness.
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
orange peel
Whenever you need orange peel in your cooking this is the ideal standby, for cakes and marmalade, and for the sauce for a classic duck a l'orange – in Oriental food it makes a great alternative for the more expensive Yuzu.
plum pieces
These plum pieces will make your Christmas pudding the highlight of the season, and they are great for use in many sweets and cakes. Also they are great to make the dipping sauce for Chinese style roast duck.
tangerine pieces
Great for anywhere the sharp sweetness of tangerine is needed, so ideal for cakes or a deliciously different jam. Try as one of the fruits in an Italian cassata, the classic ice cream studded with fruit pieces.
strawberry pieces
Apart from eating them straight from the tub, these little chunks of English summer can be used wherever you would use fresh. These are great for making ice cream and sorbet, and for bulking up the fruit in jam.
orange zest powder 100% freeze-dried orange zest, this powder has all the flavour and character of fresh, and is particularly handy for baking and caking. It can also be used to beef up an orange sauce for duck, and makes a wonderful sorbet. Anywhere you need that characteristic sharp, tart and bittersweet flavour, this powder is ideal. Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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accessories While your kitchen cupboards may be packed to bursting with spices, no kitchen can be considered complete without a few fun and practical accessories. We offer a wide range of these items, from those suitable for the table to things that are just downright fun to play with in the kitchen! Many of these accessories will be a great help in your cooking, making it easier and less stressful, but any of them will be an attractive addition to any kitchen and most make excellent gift ideas.
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Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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clear spice tubs
balti dishes
Small stainless dishes for a beautiful presentation of serving your homemade curries in a very traditional way.
These are the small tubs that we currently sell our spices in. They are designed to stack and take up as little space as possible. There is also another great use for them – as a mini spice blender/mixer! Simply add the spices you will use, clip the lid back on and give the tub a good shake. Small but perfectly formed, the future of spice storage is clear!
nutmeg grater
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These delightful salt & pepper scoops are produced in Tunisia from olive wood, making them an attractive and practical item for both the kitchen and the table. The scoops are perfect for measuring while cooking, holding 1 tablespoon per scoop. They make a lovely gift for anyone who loves cooking and eating, and will make your table setting for that dinner party even more attractive. One of our favourite accessories!
This little miracle is perfect for grinding nutmeg fresh from the ‘nut’, and also great for the same purpose when it comes to dried turmeric or ginger root. A genuine kitchen essential!
salt / pepper grinder
bamboo skewers
These skewers are perfect for making your own kebabs, souvlaki, satay… anything which gets stuck on a stick, basically! It is not a bad idea to dip the skewers in water before using if you are going to be barbecueing or grilling the food, as they do have a tendency to burn.
salt / pepper scoop
pestle & mortar
This mortar and pestle is the authentic old-fashioned way to grind your own spices, ensuring you get the freshest flavour possible into your cooking. Also perfect for making sauces such as pesto and harissa, and no bad thing when it comes to getting a little excersise too!
Spice Mountain Ltd | Arch 6B Voyager Business Park, Spa Rd, London SE16 4RP
These attractive and durable grinders are the perfect size (11.8cm in height) to ensure that your condiments remain fresh, and their design means that the condiment you have chosen is visible, especially attractive when using peppercorn mixes or salts which have a touch of colour. Fitted with a ceramic grinding mechanism, these little acrylic grinders are ideal to have around the kitchen when you need a quick twist of seasoning, and they are easy to fill and use.
salt pigs
Designed especially for Spice Mountain, these gorgeous little salt containers are made from English terracotta with a hand-glazed top and a plain terracotta bottom, which means that your salt will never get dry or ‘lump up’. Available in apple green, speckled white or mushroom or plain terracotta they are both an attractive table decoration and a practical way to serve salt. So much cuter than a regular old school salt shaker or mill!
spice tin
Known as a Masala Dabba, this traditional Indian spice tin is ideal for keeping your most-used spices handy, and stored neatly. Made of stainless steel, we have 2 types on offer: 1. The tin features 7 individual containers, a lid that covers the 7 tubs of spices and another main lid (all made of stainless steel) 2. The tin features 7 individual containers and a transparent lid so the spices are visible and creates an attractive appearance in your kitchen. Our tins are supplied ’empty’ so you can fill them according to your spice preference.
Tel: 020 3609 3130 | Email: mail@spicemountain.co.uk | Website: www.spicemountain.co.uk
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bring the world to dinner Come and Find us at Borough Market 8 Southwark Street, London, SE1 1TL
Opening Hours Monday - 9.30am to 5pm Tuesday to Thursday - 9am to 5pm Friday - 9am to 6pm Saturday - 8am to 5pm Sunday - Closed
Contact us Telephone 020 3609 3130 Mobile 07941 823181 Email mail@spicemountain.co.uk
explore spice mountain online www.spicemountain.co.uk