Mr Wolf Spices debuts culinary dry spice combinations

George Bond and Raymond Watkins, directors of Mr Wolf Spices Ltd., have announced the launch of an initial offering of seven culinary herb and spice combinations, after lengthy experimentation and kitchen trials by fellow Director, Hamish Dow.  

Labelled Urban Spice under the new Mr Wolf brand, each combination of dry spices has been carefully curated and apportioned to support and promote rather than overwhelm companion spices.  Selected from a total of 26 individual spices, each combination is designed to enrich and enhance the core flavour of meats, poultry, seafood or vegetables.  

All the spices are plant-based and are expected to appeal to vegetarians looking to add some zest to otherwise bland dishes.

Mr Wolf spice packets can be purchased individually at £9.97 per 100g packet or £3.00 for a 20g sample packet.  The range is currently available for purchase online at where recipes and testimonials by professional chefs can also be reviewed.

Spice combinations:

My Cellar Salt
Universal Seasonal Salt                                                                            
Himalayan Rock Salt, Fenugreek, Fenugreek Leaf, Cumin, Turmeric, Sweet Paprika, Piquin Chilli, Garlic…a playful nod to the universally popular Masala curry flavouring…an everyday seasoning salt to add to practically everything for additional interest – use as a dip mixed with crème fraiche/mayonnaise.                                                                                                                                                                                                                                                    
La Rossa                                     
The zingy, spicy one                                                                                                    
Paprika, Fennel, Oregano, Rosemary, Garlic, Bay, Cayenne Pepper, Coriander…the rich red colour and spice combinations make this an ideal companion to Italian or Spanish-style pasta dishes, soups, stews and casseroles, vegetables – especially good with dark and white meat dishes, including seafood and shellfish.                                                                                                                                                                     
Pink Pecker
The meaty, beefy, hearty one                                                                
Pink Peppercorn, Green Peppercorn, Black Peppercorn, Aniseed, Cinnamon, Pequin Chilli, Allspice, Cloves…a punchy blend with a note of sweetness that can be used instead of black pepper and/or chilli when seasoning dishes  – add a pinch to soups and slow cooked dishes to add a bit of zing.

Sweet Raby James
The mild and gentle one                                                                                                                         
Pink Peppercorns, Cumin, Coriander, Coriander Leaf, Liquorice, Tamarind, Green Cardamom, Smoked Paprika, Chipotle, Black Cardamom, Guajillo Chilli…a sweet, aromatic and slightly fruity blend that was created specially to complement rich, fatty ‘sweet’ meat dishes such as lamb, pork and chicken with herbs and spices that lift the dish.

The Imperial
The colourful Mediterranean one
Paprika, Black Peppercorns whole, Fenugreek leaf, Thyme, Citrus powder, Black onion Seed, Pink Peppercorns whole, Cumin powder, Garlic powder, Nutmeg, Piquin chilli powder, Szechwan Pepper,  Bay, Rosemary, Caraway seed…an exotic splash of flavour created by combining ingredients widely used in the Middle East and Mediterranean – great with fish, meat, casseroles, stews, stir-fries and stocks and can also be used in sauces or on flatbreads. Add as a flavourful flourish over food at the end of cooking.                                                                                                            

The Peaceful Turk
The Turkish/Middle Eastern one
Sweet Paprika, Hot Paprika, Dill Leaf, Mint Leaf, Cumin Powder, Sumac, Coriander, Coriander Leaf, Oregano, Cinnamon, Celery, Celery Seed, Onion Seed, Hibiscus Powder, Onion Seed powder, Saffron….inspired by the rich flavours of Turkey and the Middle East, this combination is essentially herbal with a touch of exotic heat and is most at home with sweet, fatty meats, such as lamb or chicken, but also loves seafood and vegetables (ideal for roasting).                                                                                                                                                                               
Pierre’s Erld Smokey
The smokey rustic one
Paprika sweet, Smoked paprika,  Black pepper, Green cardamoms, Black cardamoms, Tarragon, Piquin Chilli, Sundried tomatoes, Garlic powder, Rosemary, Ajwain seeds, Nutmeg…Pierre’s Erld Smokey – named for a Michelin-star Chef in the north – is a subtle, smokey blend with gentle heat and aromatic notes. It is equally at home with soups, stews, casseroles, vegetables, beef, pork, lamb, seafood and shellfish.