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”)
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
