Spice

I took a sidestep from blending spices into shaping glass - this WIP is for a favourite Singapore curry mix: star anise, cloves, cinnamon bark, green cardamoms, black peppercorns, dried red chillies, coriander seeds, cumin seeds, fenugreek and freshly grated nutmeg, toasted then ground. That’s before the tumeric, garlic, ginger and shallots - perfect for a rich, warm, sustaining heat (not fire) that transplants very well to a British autumn.