A spice shop with a pantry
Mace & Millet (sample) opened on Granary Row in 2016 with forty spices and a coffee grinder. It is still two people, a counter and a lot of jars.
Why we sell by weight
Supermarket spice jars sit on a shelf for months and hold more than most kitchens use in a year. We would rather sell you 20 g that tastes of something.
The pantry came later, when customers asked for lentils and rice to go with the spices. Now most people come in with a bag of empty jars and leave with a week’s cooking (sample).
How we choose what we stock
Three questions for every new spice or staple. If the answer to one of them is no, it stays off the shelf.
Can we name the grower?
A co-operative, an estate or a farmer, and the region and harvest. Not just a country.
Is it certified organic?
Most of the range is. Where a small grower cannot pay for certification, we say so on the label and here.
Does it taste fresh?
We grind a sample at the counter and smell it. Dusty or flat goes back to the importer.
Behind the counter
Ask any of us what to cook with something new. We probably had it for lunch.
Priya Nair
Owner, blends and buying (sample)
Tom Hollis
Pantry, refill and deliveries (sample)
Ines Moreau
Saturday workshops (sample)
Opening hours
Monday to Friday
9:00–18:30
Saturday
Blending workshop 10:00–12:00
9:00–17:00
Sunday
10:00–14:00
Grinding days
House blends are ground fresh in the morning
Tue and Fri
Opening times (sample).
Ask us first
Send a list and we weigh it out before you arrive, or ask whether something is in stock. We reply within one working day.
Smell it before you buy it
Every jar on the shelf can be opened at the counter. Come in, or send us a list and we put it aside.