A beautifully organised kitchen makes everyday cooking feel effortless
Our labelled spice jars bring together style, simplicity and functionality, helping you create a space that is as beautiful as it is practical. No more mismatched bottles or cluttered cupboards.
Whether you’re refreshing your current kitchen or building your very first home, every well-loved kitchen thrives with a beautifully organised pantry.
Two jar sizes
200 ml: the size for spices you use a few times a month, and for anything ground, which fades faster than whole seed.
400 ml: the size for haldi, masala, jeera and dhania — the four most households empty first.
Both sizes take the same gold lid and stand at the same depth, so a shelf of mixed sizes still lines up at the front.
How to set the shelf up
Put the jars you cook with daily at the front, at eye level, within reach of the stove. Haldi, masala, jeera and dhania belong there.
Keep whole spices behind them. Cinnamon, star anise, bay and cardamom are used by the piece rather than the spoon, so a moment of reaching costs nothing.
Keep the shelf out of direct sun and away from the space directly above the hob. Heat and light strip a spice of its oils faster than time does — a jar stored above the stove is noticeably flatter within months.
Decant, do not top up. Adding new spice on top of old means the bottom of the jar is never reached. Tip out what is left, wipe the jar dry, and pour the refill in.
The labels
Each label carries the name most South African kitchens use — jeera, dhania, haldi, soomph — with the English name underneath for anyone who learned the other one first. Both are printed, so nobody has to guess.
They are printed on a film that does not peel or fade, and the jars can be washed and refilled repeatedly without the label lifting.