What makes a spice premium
Not all spices are created equal. Our premium range features varieties that are rarer, more complex in flavour, and grown in regions known for producing the world's best.
These aren't everyday seasoning. They're the spices kitchens reach for when the dish has to earn its price tag.
The range
Ceylon Cinnamon
True cinnamon (Cinnamomum verum) from Sri Lankan growers in Galle and Matale. Not the cassia sold in most supermarkets. Delicate, sweet and layered, with negligible coumarin compared to commodity cassia.
Cardamom Pods
Whole green cardamom from Sri Lankan growers in the central highlands. Intensely fragrant with high essential oil content. A versatile pod across chai, biryani, fine baking and Middle Eastern coffee service.
Ceylon vs cassia: why it matters
Most cinnamon sold in the UK is cassia, a related but different species. Cassia is cheaper, stronger and one-dimensional. Ceylon cinnamon is more nuanced: sweeter, more aromatic, and significantly lower in coumarin (a compound that can be harmful in large amounts).
For bakery brands, breakfast cereal lines, hot-drink programmes and kitchens that use cinnamon daily, Ceylon is the variety worth choosing.
Perfect for
- Baking: cakes, biscuits, pastries, apple crumble
- Hot drinks: chai, coffee, hot chocolate, golden milk
- Savoury dishes: Moroccan tagines, biryanis, pilafs
- Desserts: rice pudding, poached fruit, ice cream
