By Chef Ian — Underground Chef
If your spice cupboard looks impressive but half the jars haven’t been opened since… who knows when — you’re not alone.
Most people don’t need more spices. They need better go-to blends that make everyday cooking easier.
That’s exactly why we created Spice Lab with Cherie from Sugar & Spice — a range built on one idea:
Spices aren’t collectible items — they’re tools.
If a blend doesn’t do more than one job, it doesn’t earn pantry space.
The simple method (so you actually use them)
The Pinch Rule
Start with 1 pinch per serve, taste at the end, then add another pinch if you want more punch.
Cook it in + finish it
- Cook it in (20–40 seconds in oil/butter/onion base) for depth
- Finish with a pinch at the end for aroma and lift
That’s the difference between “dusty” spices and proper flavour.
The Spice Lab Range (Full Line-Up)
The Core Blends (your daily drivers)
These are the ones you’ll reach for constantly because they work across loads of dishes.
- Sea Spice Blend (120g) — seafood, prawns, salmon, roast potatoes, salads, butter sauces
- Italian Classic (80g) — pasta, pizza bases, roast veg, casseroles, garlic bread, tomato sauces
- Pizza Spice (70g) — pizza (obviously), wedges/chips, toasties, eggs, garlic bread, roast veg
- Greek Souvlaki Zest (150g) — lamb, chicken skewers, roast potatoes, salads, yoghurt sauces
- Moroccan Magic (150g) — lamb, chicken, couscous bowls, roast pumpkin, tagines, chickpeas
- All American Rub (130g) — BBQ meats, wings, ribs, burgers, pulled pork, corn, roast veg
The “Cuisine Lanes” (flavour direction, not rules)
These are your quick shortcuts to a style of meal — without needing 12 separate spices.
- Mexican Blend (100g) (MSG Free, GF, Vegan)
Tacos, mince, beans, roast corn, chicken, wedges, rice bowls - Indian Blend (100g) (DF, No added MSG)
Curries, lentils, roast veg, yoghurt marinades, soups, rice
The Essentials (the building blocks you’ll keep using)
- Smoked Paprika (100g) (DF, No added MSG)
Eggs, wedges, chicken, seafood, hummus, mayo, soups, roast veg - Melange of Peppercorn – Whole Black, White & Pink Peppercorns (100g)
Freshly cracked on everything: steaks, salads, eggs, soups, sauces, veg
The Quick All-Rounder (when you want “seasoning sorted”)
- Asian Kitchen Salt & Pepper Seasoning (150g) (GF, DF, No added MSG)
Stir-fries, fried rice, noodles, eggs, chips, roast veg, chicken, prawns
(This one’s your “I want it tasty NOW” blend.)
How to build your Spice Lab pantry (without clutter)
If you’re starting from scratch, grab:
- Italian Classic (everyday hero)
- Sea Spice (seafood + veg)
- All American Rub (BBQ + proteins)
- One “lane” you love: Mexican or Indian
Then add Smoked Paprika + Peppercorn Mélange when you want to level up finishing.
That’s a pantry that actually gets used.
Final word from Chef Ian
“These aren’t spices you collect — they’re blends you use. Pick the ones that match how you cook, and let them do the heavy lifting.”
Chef Ian
