Rooted Spices started around a kitchen table, with a singular aim: to find the best tasting spices possible. We wanted to bridge the gap between those fragrant bags of spices picked up at overseas markets and the dusty, decades-old jars found at the back of British spice cupboards.
We began tracking down samples and tasted hundreds (and hundreds!) of different spices against plain rice and lentils. What became clear was that different regions had their own specialties. There was fragrant cardamom from Guatemala, sweet cinnamon from Sri Lanka, and shiny black Urfa pul biber from southern Turkey. No wonder – each region has growing conditions best suited to specific spices. They also have generations of farmers who know how to get the very best flavour from each harvest.
Supermarkets often mix spices together, listing them as coming from ‘countries of multiple origin’. We set out to do things differently, building a range of single origin spices — each one chosen for its incredible taste, freshness and potency. These were some of the best spices we had ever tried.
Over time, the range expanded into blends too. Alongside traditional spice mixes, we’ve developed our own unique combinations. The mission at Rooted Spices is simple: to liberate spices from the back of cupboards. After all, spices aren’t just for the occasional curry — they’re for elevating everyday cooking. Whether it’s a pinch of Turkish chilli over a fried egg or shichimi togarashi taking mac & cheese to the next level, a small amount of something truly potent makes all the difference.