The Spice Shop

Welcome to the Spice Shop

Sie finden unsere Gewürze in den folgenden Geschäftern:

Villeroy & Boch, Tel.: 0421 3649226
Spirituosen Rapp, Sulgen Tel.: 07422 8367
Küchen Design Studio Schoch, Oberndorf, Tel.: 07423 951723
Römer Apotheke, Waldmössingen Tel.: 07402 91191
Stadt Apotheke, Hornberg Tel.: 07833 7777
Schweizer Lädele, Rottweil, Tel.: 0741 44353
Edeka, Flourn-Winzeln, Tel.: 07402 910009
Tritschler, Marktplatz 7, Stuttgart
Metzgerei zum Frieden, Ludwig Gererstr.20, Tengen-Bodensee

und natürlich können sie die Gewürze auch bei mir bestellen nur ne kurze email an Birgit@thespiceshop.co.uk und ich sende ihnen gerne eine Deutsche Bestellliste.

Ihre

Birgit

The Spice Shop, London, opening hours:
Mon-Sat 9.30 am - 6 pm & Sunday 12 noon - 5 pm

I have been creative the last month and developed a few new spice blends of course all salt- and additives-free and with only the purest hand selected spices that are freshly ground by myself.

Game seasoning
Paella seasoning
Asian Wok seasoning
Sauerbraten Gewürz
Chimi Churri seasoning
Chakalaka mix
Schnitzel & Braten Gewürz
Enchilada seasoning

and on the salt mixes we added

Hibiscus Salt
Japanese Furikake seasoning
Vanilla Salt
Rose Salt
Rose Vanilla Chilli Salt

FACING HEAVEN CHILLIES ARE BACK IN STOCK !!!!!!!

We are now open again on Sunday 12-5 pm - no congestion charge, no parking tickets - come and sniff it out!
@ 1 Blenheim Crescent, London W11 2EE, corner of Portobello Rd.

Wholesale orders can be sent to our warehouse now in Germany via email to: Birgit@thespiceshop.co.uk or ring during the following business hours: 0049 7402 938548
Monday- Friday 9-4
Saturday 9-11
Tel.: 0049 7402 93 85 48
remember we are 1 hour ahead so your time 1pm is our time 2pm also our wholesale invoices are in Euros even for the British market so don't get confused.

I hope you like our new web site! Please send your comments and suggestions regarding the new site to admin@thespiceshop.co.uk

Chilli con Carne mix

Brown onions and minced beef in oil, add water, soaked beans, and spice (1 teaspoon per person - make sure some bay leaves make it into the pot), chopped tomatoes, and cook until done. Make a huge pot to last you a week, as it gets better with time. I normally add some chillies as well.

Curry Basic mix

Dry roast the spices in a frying pan, cool and grind. Fry onion, ginger and garlig in a little oil. Add the spices, 1 tsp/person, and fry a couple of minutes. Add meat or vegetables and stock. Bring to the boil, lower heat and cook until the meat or veg are tender. Check seasoning - you may want to add salt. Serve with rice.

Aniseeds, green

Try making shortbread flavoured with aniseed: Mix 4 oz butter + 2 oz sugar. Add 6 oz plain flour and 2 tsp aniseeds. Roll the dough out to 1/2" thickness and stamp out biscuits. Chill for 20 mins then bake at 190°/gas 5 for 15-20 mins. Cool on the tray.

Galangal powder

Pumpkin soup: fry 1 onion and 2 cloves garlic, chopped, in oil. Add 500g diced pumpkin, 1 tsp galangal powder, salt and pepper and fry for a minute. Add stock to cover and cook until pumpkin is soft. Blend the soup, add 1/2 tin coconut milk and re-heat. Garnish with fresh coriander.