Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
Also known as ground chilli, Cayenne Pepper is made of a variety of tropical red chilli powders, and is generally considered to be one of the hottest blends of chillies. Cayenne pepper is used in many cuisines throughout the world, as it is an excellent spice to add zest or heat to a dish.
Cubeb Pepper, or Piper Cubeba, is a variety of black pepper. Due to its protruding tail-like stem from its round body, it is also more commonly known as ‘comets tail’ or ‘tailed’ pepper. Predominantly growing in Java and Sumatra, its flavor is similar to that of a combination of Black Pepper and Pimento Allspice Berries. Used whole or ground, its taste, and aroma are pungent, acrid, and slightly bitter with a juniper-like hint.
Clocking at a massive 2.2 million on the heat Scoville scale, the Carolina Reaper has a sweet, fruity taste. When you first taste the powder of one of these peppers (if you’re brave enough to do so), you’ll taste these flavours before the spiciness. Some people detect hints of cinnamon and even chocolate. When the fruity flavour passes, you’ll start to feel the intense burn that only the Carolina Reaper can deliver.
We harvest the Carolina Reaper Chillies at their peak ripeness, dry them to lock in flavour, and carefully grind them into a powder for your use.
Clocking at a massive 2.2 million on the heat Scoville scale, the Carolina Reaper has a sweet, fruity taste. When you first bite into one of these peppers (if you’re brave enough to do so), you’ll taste these flavours before the spiciness. Some people detect hints of cinnamon and even chocolate. When the fruity flavour passes, you’ll start to feel the intense burn that only the Carolina Reaper can deliver.
How does one use such a super-hot pepper? Hot sauce is a favourite way to consume the Carolina Reaper. If you really like your heat, you can cook with the whole pepper. Carolina Reapers also make great pepper flakes and are the perfect ingredient for dry
rubs on BBQ meats.
Urfa Peppers is a Turkish chilli which comes from the town of Urfa in the south of Turkey. It is a big part of Turkish cuisine as they ten to use more chillies than pepper than the western world counterparts.
The preparation of Urfa peppers is what sets this chilli apart from any others in our range.When the red peppers are harvested, they are dried in direct sunlight which turns the chillies lovely deep burgundy color. Instead of letting them dry out completely the farmers cover the chillies at night with fabric to make them “sweat” which preserves some of the natural oils in the skin. This process is a type of fermentation similar to the the production of black tea. As a result, when the chillies are ground they retain a moist almost damp texture. The oil ensures the chillies dot get mouldy, but once open, it is a good idea to keep in the fridge.
The Maras chilli is a cousin of Aleppo chilli grown in the country along the border between turkey and Syria in region of Maras, hence the name. The Maras chilli has a peppery and fruity flavour and is very bright and colourful . The chilli is sun-dried then ground and seeds are removed . When used in slow cooking, it adds a gentle lingering heat to dishes. It is usually cooked in oil to infuse its lovely flavour into dishes. In Turkey, they use more of this chilli than pepper, so it is quintessential to their cuisine.
Angel Hair Chillies are extremely thin threads of sun-dried red chilli that make a beautiful garnish or add a light chilli warmth to dishes. Angel hair chilli has an extremely mild fruity flavour and can be used as-is, soaked in warm water or stock, or roasted. Originating in the Tianjin region of Northern China, these delicate threads are a stunning addition to any cuisine.
The bird’s eye chilli is one of Thailand’s hottest varieties of chillies. They are picked at peak maturity then dried in their whole form to lock in full flavour and heat. Characteristic of the Thai sense of humour, the hottest of these chillies is called park kid noon, which literally means “mouse droppings.” This particular variety is known as Bird’s Eye chillies, or Bird peppers, simply because looking at one from the stem-end can appear like the eye of a bird. When they are fully mature, they turn red. They are a variety of Capsicum frutescens and were originally the chilli used in Sriracha sauce.
The full range of chillies that The Spice People stock can be found here
This fragrant masala spice mix is made with fenugreek seeds, coriander seeds, cumin seeds, curry leaves, and other aromatics and is an essential ingredient in the ubiquitous split-pea stew of South India.
A masala is simply a mixture of ground spices. Each state in India has its own blend, and there are countless variations of each. The sambar masala , gives flavor, heat and texture to sambar, the region’s ubiquitous vegetable stew.
Chai Sprinkles is a delicious chai spice blend to add the finishing touches to any chai latte. Our unique spice blend is sugar-free and complements the spices used in chai tea blends. With warming cinnamon, nutmeg and ginger plus a hint of cardamon and cocoa these sprinkles are a great addition to any pantry.
This delightful spice blends can be used in so many ways to increase that hint of sweetness without the addition of sugar or honey.
Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
The Spice People