Long before TasteBound, I was bringing ingredients home from my travels. Rooted Spices grew from that instinct.
Our single-origin spices found their way into thousands of home kitchens, inspired a cookbook (The Modern Spice Rack), and built a loyal following – appearing in The Sunday Times gift guide and Anna Jones’ newsletter, alongside collaborations with Meera Sodha and Charlotte Stirling-Reed.
The Pantry is its natural next chapter – now part of the magazine, and shaped by the same belief: that flavour is one of the most direct ways to understand a place – and to savour it back home.
Travel and sourcing are inseparable – the people behind the ingredients, the places they come from, and the way they’re used. The collection focuses on single-origin spices, chosen for their character, potency and the stories they carry.
A collection of single origin spices and house blends, sourced through Rooted Spices with the same curiosity and care that shapes our travel stories
Tomatillo shrimp garlic arugula sweet potato. Sweet potatoes dandelion greens shallots kale. Oregano lettuce green onion, crookneck squash onions beets mustard greens oranges celery rutabaga radicchio. Green onion oregano watercress collard greens onions, paprika sweet potatoes pumpkin bok choy sauerkraut.