Our Seasonings

Two giants of the sea come together to make this one of the most flavoursome salts. A high glutamate content gives seaweed a natural ‘umami’ buzz and with a blend of 25% sugar kelp seaweed and 75% sea salt, just a sprinkle is enough to tantalize your taste buds. This seaweed and Sea Salt duo deliver a mineral, zesty savoury richness straight from the depths of the sea, seeped in essential vitamins, minerals and trace elements.

Take two ancient and well-travelled ingredients: sea salt and chilli, carefully blend them up together and you get a briny burst of heat with every pinch. Fresh zingy notes of the sea are shot through with the rounded heat of a luxury chilli mix. With just over 40% sea salt, their version also contains a Santa Cruz chilli blend, Jalapeño pepper, garlic, onion, red pepper and tomato. Guaranteed to set the simplest of dishes alight.

Their 50g pot is perfectly sized to take center stage on your kitchen table or ideal to pack away for summer picnics.

When life gives you lemons, make salt. Cornish Sea Salt packed the Mediterranean into one of our most accessible flavoured salts for a concentrated burst of sun-drenched seasoning. Not only do they add fresh lemon peel and lemon oil to their Lemon and Thyme Sea Salt, but also a hint of garlic, onion and parsley, giving a truly authentic flavour experience of one of the most popular diets in the world.

Their 55g pot is perfectly sized to take centre stage on your dining table or to pack up with a summer picnic.

Cornish Sea Salt have only gone and built their very own cold smoking machine on site, so they can truly deliver the rich smoky flavour in every pinch.  Their mineral rich sea salt flakes are infused with cold smoke from cherry and apple wood giving that summer bbq grill tastiness.  It’s the sophisticated umami taste and the sheer exciting versatility of this product that makes it one of their most popular.

Their 125g pot is perfect for family use and is ideally sized to fulfill the culinary needs of the most passionate salt user!

Cornish Sea Salt's Flakes are beautiful microscopic pyramids, full of a mineral-rich zestiness, that are soft and melting on the palate. Allowing tastes to build and evolve, they are perfect as a natural finishing salt, dissolving quickly to give an initial hit of sea saltiness and splashing a little alchemy onto the simplest of dishes. Use to complement and transform rather than to dominate and define.

Their 150g pot is conveniently kitchen-sized for easy access to some tasty, sea salt seasoning while cooking.

Show off your Cornish Sea Salt in one of these little pinch pots. Handmade in Cornwall, just a few miles from the Salt House, these ceramic pots are just the thing to put on the table so that guests can add a pinch of the very best sea salt (or flavoured sea salt of course!) to their meal. Measures 8cm x 3.5cm

We never knew that there was so much to learn about peppercorns, but this offering is superb.

Tellicherry Garbled Special Extra Bold (TGSEB) is the highest quality black pepper in the world. Only the largest 10% of peppercorns, measuring at least 4.75mm in diameter make the grade. Our organically grown TGSEB whole black pepper is hand-harvested and sun-dried in the hills of the Western Ghats, Kerala, India.

Fancy a well designed set to sit on your kitchen table, this is just the thing, smooth to use & looks great too!

The Salthouse & Peppermongers Mills is the newest addition to our range, one which will be an essential in kitchens across the land! The state of the art 'CrushGrind®' mills produce a high-quality grind and contain Salthouse & Peppermongers very own Himalayan Pink Rock Salt and Tellicherry (TGSEB) Black Pepper.

 

Black Onion Seeds - 250g

Cayenne pepper takes its name from its supposed centre of origin – the Cayenne region of French Guiana, Cayenne deriving from a Tupi Indian name. It is now grown largely in India, East Africa, Mexico and the United States, in fact most tropical and sub-tropical regions.

Dried and ground, they make a powdered spice for seasoning and also feature whole in Korean, Sichuan, and other Asian cuisines.

The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes.

A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice and the Indian panch poran.

Derived from the dried, unripe berries of the pimento tree, allspice delivers the flavours of many different spices including cloves, nutmeg, cinnamon and pepper. Before being crushed down, allspice seeds resemble dark brown peppercorns. The warm and earthy aroma of ground allspice makes it a key ingredient in many sweet and savoury dishes including gingerbread, soup and stew.

There’s no mistaking the wonderfully zingy presence of ginger. This hot root is a popular spice in cuisines across the world, most likely due to a versatile nature that complements both savoury and sweet dishes. From chickpea curries to chicken stir fries, ginger powder's zesty notes add a pop of flavour that beautifully harmonises with ingredients like onion and garlic. 

This rounded blend of spices adds a world of flavour in just a simple shake of the bottle. Our mixed spice powder is an expertly blended combination of cinnamon, coriander, caraway, nutmeg and cloves. Combing these spices produces a beautifully balanced seasoning – the earthy ground coriander and spicy cloves contrast the sweet notes of cinnamon and nutmeg.

A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of sweet pepper, then grinding them to a fine, rich red powder.

Its flavour varies from mild to pretty robust, but it's never as hot as chilli or cayenne - unlike those fiery spices, its main purpose is to add flavour and colour, more than heat. Paprika is also used in Austrian, Spanish, Indian and Moroccan food.

If you’ve ever dined in a Middle Eastern restaurant, you may have noticed the dark red powder that dusts everything from salads to meat to baklava. It’s sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavour that brightens salad dressings, popcorn, even Bloody Marys. It’s a spice every kitchen should have.

Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. ... Hulled seeds have an off-white color but turn brown when roasted. Sesame seeds have many potential health benefits and have been used in folk medicine for thousands of years.