what does it taste like?

There’s earthiness from coriander seeds and allspice, warming notes of ginger and cassia, the pep of yellow mustard seeds and black peppercorns and the aromatic herbiness of bay, all backed up by a bit of chilli heat.

tips, tricks & hacks

• Use it to make fabulous preserves. It adds a brilliant flavour to pickled onions, red cabbage, beetroot, cucumber and even eggs. 
• It’s great in a retro mustard piccalilli to slather over slices of roast ham. 
• Its warming spice will point up the natural sweetness of fruit in pretty much any chutney.  
• Use to make your own preserved lemons to bring an aromatic signature to kofte and tagines. 
• Make quick pickles to accentuate whatever meal you’re preparing. Try quick-picked shallots with lamb kofte and flatbreads, strips of cucumber and carrot to go with rice and seared tuna, or grated carrot and swede with banh mi-style pork baguettes. 

easy recipe idea

Pickled pears

The warmth of Pickling Spice enhances the fruit flavours of this classic preserve, which is perfect with cold cuts, or sliced into a wintry salad of chicory, walnuts and blue cheese. 

1. To make a 1-litre jar, add 400ml cider vinegar to a pan with 450g sugar and 1 tbsp Pickling Spice. Bring to the boil, stirring to dissolve the sugar, then add 750g small pears (peeled but left whole, with their stalks still attached). Simmer for 15 minutes, or until the pears are just becoming tender. 
   
   
2. Using a slotted spoon, transfer the pears to a sterilised jar, then let the pickling liquid bubble away for another 5 minutes to reduce slightly. Tip the hot liquid over the pears, seal the jar, and store unopened for up to 2 months (or 2 weeks in the fridge once opened).