Spice Drops
Natural Extracts of herbs, roots, fruits & flowers
Spice Drops® offer you the ability to bring any food and drink to life with authentic flavours in a way that’s both quick and convenient. As they are highly concentrated, a little drop goes a long way!
SHOP BY CATEGORY
WHY SPICE DROPS?
Fair Trade
We are built on the 10 principles of Fair Trade in our supply chain and factory. Our factory is a women’s enterprise making a lasting difference to the lives of disadvantaged women in Kerala.
Three years shelf-life
Say goodbye to stale spices and flavourless Powders. Spice Drops stay consistently fresh, for up to three years from manufacturing. Reduce Wastage!
Simple & Versatile
No prep, no mess, it's as simple as adding a few drops to your bake, drink or dish! And the require very less storage space!
Vegan
Spice Drops are Vegan, Gluten-free, GMO-Free, Oxalate-Free, Alcohol-free and never tested on animals.
Individual Extracts
Create your own
SEE JUST HOW VERSATILE OUR SPICE DROPS ARE!
Chefs Love Spice Drops
Nigella Lawson
Food Writer and Chef
“Stop what you’re doing folks! Got to tell you about these spice drops from @holylamanaturals. They make dried ground spices seem so fusty and dusty by comparison. Am bowled over! ”
Cyrus Todiwala
TV chef and owner of landmark London restaurant
“These drops present us with a wonderfully simple and flexible way to blend spices and create flavours.”
Kim Joy
GBBO 2019 Finalist
“I love the orange spice drops and they are amazing when you want flavour without orange rinds affecting texture (e.g for creme pate!)”
HOW SPICE DROPS MADE?
WORKING WITH LOCAL FARMERS
Most of the spices and herbs are obtained from local farms in India. These farms are monitored by the Spices Board of India, ensuring they adhere to quality regulations. The field officers pay regular visits to our farmers, guiding them on best practice.
GETTING TECHNICAL
The spices are first cold-pressed using rollers – crushing them in a non-heat generating manner ensures that the vibrant flavours are preserved. The crushed spices are then passed through an extraction vessel where the ethyl acetate (the solvent) is percolated in order to obtain the maximum volume of spice extract. The extracts are passed through a de-solventiser, where the solvent is removed using vacuum suction so as not to adversely affect the flavours. We than add in the emulsifier Polysorbate 80. which is listed as an approved ingredient by in The Handbook of green Chemical and Whole foods.
GETTING TECHNICAL
The spices are first cold-pressed using rollers – crushing them in a non-heat generating manner ensures that the vibrant flavours are preserved. The crushed spices are then passed through an extraction vessel where the ethyl acetate (the solvent) is percolated in order to obtain the maximum volume of spice extract. The extracts are passed through a de-solventiser, where the solvent is removed using vacuum suction so as not to adversely affect the flavours. We than add in the emulsifier Polysorbate 80. which is listed as an approved ingredient by in The Handbook of green Chemical and Whole foods.
