The Spice Shop

The Spice Shop Specialist spice shop with a vibrant range of handmade blends, inspired by travels around the world.

The story of The Spice Shop starts in 1990 when, whilst studying at University for an International Business degree, Birgit Erath needed to supplement her income. Starting as a weekend sideline with a spice stall on Portobello Road the business soon became her main occupation. In 1995 on finishing her degree she found a local shop on the corner of Portobello Road and Blenheim Crescent. Within shou

ting distance of her original market stall the shop made an excellent base to grow the business. Over the years her reputation as a spice trader grew, blending and mixing herbs and spices to her own recipes. With recognition from TV cooks and a growing international customer base The Spice Shop grew to offer a range of over 2,500 products. On top of the spices came handpicked makes of essential condiments and early introductions to, currently, popular cousin. Today, back in her German hometown, Birgit continue to branch out the company through bigger production and wholesale. This whilst still hand making spice blends and running very successful cookery classes. In London her oldest son, Philip, now runs the shop with the same passion for spices and cooking as his mom. With his own history as a chef he is a go-to for many other chefs and enthusiastic cooks, bouncing ideas and giving advice. Since 2012 The Spice Shop also has a sister shop in Brighton where our love of spices keeps branching out.

New book alert! Welcome to the shelves... another of the great series...🥁 The Science of Baking 🎂 🥮 🥚🥞 🧁🥧🥣🍪 🥯🥨🥐🥖Calli...
29/05/2026

New book alert! Welcome to the shelves... another of the great series...🥁

The Science of Baking 🎂 🥮 🥚🥞 🧁🥧🥣🍪 🥯🥨🥐🥖

Calling all 🤓 this ones for you!

From their site:

“An essential book for anyone looking to understand and improve their baking” Tom Kerridge

“Whether you’re a novice baker or a seasoned professional, Matt brings clarity and precision to the mysteries of baking” Helen Goh

Discover the secrets of professional bakers to achieve perfect bakes every time

Baking is essentially chemistry for the kitchen, and in order to perfect our home bakes, we first need to understand the processes and variables that go into creating the perfect bake. Join bestselling author, self-taught baker, and pastry chef, Matt Adlard, as he demystifies the science behind your favourite bakes, teaching you how to recreate them at home with show-stopping results.

The Science of Baking teaches you how baking actually works: what purpose each ingredient serves in a recipe, how they combine and interact together and, most importantly, how to use the correct temperature and oven settings for the best results.

With more than 50 step-by-step recipes for delicious breads, pastries, cookies, cakes, and desserts, plus detailed illustrations, expert tips, and troubleshooting for every subject – from sourdough starters to cake decorating, gluten-free, and vegan baking – as well as knockout recipes for chocolate chip cookies, desserts such as Vanilla Burnt Basque Cheesecake, Crème Caramel, and the ultimate Black Forest Swiss Roll, this is everything you need to understand and explore the world of baking.

23/05/2026

Slow morning 🌞 Come and have a gander at one of our new books 👀 📖 👩‍🌾🥕👩‍🌾🍅👨‍🌾🫛

This is a cracking book.' Jamie Oliver

'...a book for the modern gardener-cook who wants results on the plate as much as in the soil.' Hort Week

Gardener Huw Richards and chef Sam Cooper bridge the gap between the garden and kitchen, profiling the growing and cooking of 70 crops.

In this super practical companion for all kitchen gardeners, each crop has no-nonsense growing information on spacing, sowing, and harvesting accompanied by delicious and simple recipes for food made well.
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Whether you've got containers on a balcony or acres of land, knowing how many plants can grow per square metre and the expected yield means you can easily work out how much food you can grow in your space. There are also suggestions for the best varieties to grow for resilience and flavour.
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Recipes are easily adapted depending on how much you harvest and range from dishes to tuck into right away, such as a root vegetable tartiflette, to preserves to enjoy later, like a tomato sauce to add to pastas and stews.
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So if you're motivated by food and flavour, How to Grow Food has everything you need to grow, harvest, store, cook, and preserve the tastiest fresh produce.

22/05/2026

Welcoming the wonderful London Borough of Jam collection ✨️

Each jam is inspired by a different borough of London 🫶 blending spices and botanicals in their recipes they have crafted a quirky range of stunning preserves.
From tangy fruit jams to rich indulgent preserves, great for breakfast, baking, or gifting to fellow food lovers.

With Spice and floral combos like these how could we not get them in! 🫰

Perfect for your summer picnics and high teas with scones ☀️⛱️ 🍾





08/05/2026

Welcoming 🥁 🥁 🥁a pop art 80s goth mash up, glowing up our shelves for the freakin' weekend!

Flavours to drive us all wild...

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🌾🌶Seabuckthorn Sriracha

🦞🌊Louisiana style seaweed

🥭🍋‍🟩 Mango Chipotle & Lime

🥒 🐃 Pickle Juice Buffalo

🍑🔥Charred peach, scotch bonnet & spiced rum

🧄 🥣 Garlic, miso X Fire Bowl collab 😋

🍍 🔥 Roasted Pineapple & yellow Fatalli

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...don't think these are gonna last long!


07/05/2026

Thank you Brighton 🙌 🙏 🌞 🌶 🫶

Last weekend was another insane one, you guys never cease to amaze me! Bank holiday really brings out the good vibes.
The hot sauces have flown of the shelves and almost looking empty at the end of Monday!

Little round up of the goodies we got in at the end of April...

Few of these lines are running low but don't worry will be getting them back in soon 👋

😋

I spy a little foodie library 📖 ❤️ 📚 just a little bit in love with Come and take a peak 👀 as we've had a delivery rece...
07/05/2026

I spy a little foodie library 📖 ❤️ 📚 just a little bit in love with

Come and take a peak 👀 as we've had a delivery recently 🥳  Science of Fermintation and Science of Spice are back in...for now! 🌶 🔬

Along with some seasonal planting 'how to grow food' for those foodies with green fingers  🌱 👩‍🌾

Also we managed to get our hands on Encyclopedia of Herbal Medicine and (the one that keeps selling out) The Home Herbal both by  Andrew Chevallier⚖️⚗️

Perfect gifts for birthdays, a bbq do and summer get togethers ⛱️🍖

Or something to get your creative juices going in the kitchen and garden this year ☀️ 🎨✨️



03/05/2026

Think we are just a little bit in love with 🤭😊🤗

For anyone who doesn't know who they are, this is a real farm on the Isle of Wight, who actually produce these condiments from all the garlic they grow.

We have a huge range of their condiments like chutneys, pickles, mayonnaise and ketchups, hot sauces even jams and horseradish. Also ingredients like balsamic infusions, black garlic cloves and garlic purees like black or smoked 🤤

Renowned for quality, the garlic they produce is world famous. We have smoked bulbs in at the moment and will be getting different varieties in as the seasons change. 🧄💘

I stayed there once and the smell when I woke up was devine, highly recommend 👌

03/05/2026

Joining our growing range of non spicy chocolate, we have the lovely

Scottish craft chocolate fusing world class ingredients with 100% regenerative cacoas: climate postive, certified organic, award winning chocolate... delicious and pure 🍫 ♻️ 🌎

You can absolutely judge these edible books by their covers, art inside and out 😋 🎨 🖼





Loving our new range of Korean sauces from Dublin's power couple Sofie & Garret who have beloved Korean inspired restaur...
02/05/2026

Loving our new range of Korean sauces from Dublin's power couple Sofie & Garret who have beloved Korean inspired restaurants in Ireland and now a range of hugely popular condiments, with some great taste awards, naturally 😏🥇

🇰🇷🍗🇮🇪🌶

From the guys themselves:

"A chaotic, sticky story powered by obsession, infatuation and a deep love of food and flavour. It all started with a trip to South Korea where we (Sofie Rooney & Garret FitzGerald) fell head over heels with the Korean cultural phenomenon “Chimaek”. Pretty much a national pastime, the Korean compound word Chimaek (치맥) comes from “chi”, short for “chikin” plus “Mac” from “maekju”, Korean for beer. That first bite of the crispy, crunchy chicken would change our lives forever.."

We have these 4 flavours in stock...

Sriracha Caramel
Some call it life’s sweetest kiss - we call it Sriracha Caramel. Chimac’s Sriracha Caramel marries sweet caramel, fresh garlic and spicy Sriracha to create a perfectly balanced elixir. This fragrant, sticky syrup is that special something you’ve been looking for.

Korean Hot sauce
Inspired by Korea & made in Dublin. A not too hot sauce that’ll ignite your wildest dreams. Chimac’s Korean Hot Sauce is made with gochujang, vinegar, spices and a whole lot of love. The result is an unmistakably tangy, funky flavour with just the right amount of heat.

Korean BBQ sauce
Inspired by Korea & made in Dublin. A flavour aphrodisiac that’s both sweet and saucy. Chimac’s K-BBQ sauce is a fresh take on American BBQ flavours funked up with traditional Korean ingredients. It’s the perfect mix of fermented soybeans, brown sugar and a bunch of tasty spices. The result is a unique yet temptingly familiar funky BBQ sauce that’s sweet, vinegary and undoubtedly delicious.

Kimchi Ketchup
Chimac's inspired sauce blends classic ketchup with a spring onion kimchi kick. Perfect for adding a funky twist to fries, burgers and all the rest. Give the bottom a good smack and go WILD!

02/05/2026

Lately i was asked for "dry hot honey seasoning"... which sent me down a 🐇 🕳 🍯 🌶

Very happy to have found that JD's do an excellent one (and massive) for perfect use for dry rubs on a BBQ or just adding that certain sumthin' sumthin' to your dirty fries and filthy wings 🤤

We know you guys love your 'hot honey' and we always have our lovely local bee keeper honey 🐝 in.... but we thought we'd get in these handy squishy easy to use bottles by JD...

Perfect for pizza pimping, marinating meats or even drizzling over veggies under the grill or giving depth to a sauce for absolutely anything.

Created by Jade, who got in there right before the boom of hot honey on pizza was absolutely everywhere. When sweet chilli sauce no longer cut it, she began experimenting with her own recipes, with natural honey and red jalapeño

Meet the range 🍯 🌶

Hot Honey Orginal - signature blend of sweet and floral honey infused with a hot red jalapeño kick.

Perfect for - pizza, fish, chicken, roast veg, ice cream, waffles

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Smoky Hot Honey - Mexican inspired with smoked chipotles for a rich sweet depth sweet heat sauce.

Perfect for - Nachos, Fajitas, Burritos, Chilli con carne, roasted veg, Salmon, pasta

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XXTRA hot honey - signature honey combination now with a fiery habanero infusion and chilli pieces.

Perfect for - tacos, pizzas, burgers, salmon, stir fry or BBQ.

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Hot Honey Seasoning - easy to shake sprinkle for dirty fries, wings, or crispy chicken with the perfect balance of sweet honey and fiery red jalapeño heat.

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Address

1 Blenheim Crescent
London
W112EE

Opening Hours

Monday 10am - 6pm
Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 6pm
Saturday 10am - 6pm
Sunday 11am - 3pm

Telephone

+442072214448

Website

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