New The Winter Cellar box — Nightshade, Winter Bark & Slow Red

Small-batch flavour for the way you actually cook

Handcrafted spice blends, six-hour finishing sauces and 20-minute meal kits from our Amsterdam kitchen. Made in forty-jar batches, milled the week you get them.

Shop the pantry How we make it

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Milled weekly in 40-jar batches
Free EU shipping over €55

A cook finishing a pan sauce over a low flame

Jars of spice blend and bottles of finishing sauce on a wooden counter — **Slow Red** €12.50

Six-hour tomato, garlic confit, basil stalk. 340 ml.

Heat

A finished plate of slow-cooked food in warm evening light

The problem

Your spice drawer is full and dinner still tastes of nothing

It is not your cooking. Almost everything sold to make food taste better is built to survive a supply chain, not to taste of the thing on the label.

Supermarket blends are already stale

Most jars are ground months before they reach a shelf. Volatile oils go first, so what is left tastes like dust and salt.
Sauces built on sugar and starch

Read the label on a supermarket "finishing" sauce: glucose-fructose syrup, modified starch, then flavouring to put back what boiling took out.
Meal kits that taste like a compromise

Portioned, chilled, sealed — and seasoned by a sachet designed to survive four days in a van rather than to taste of anything.
The good version takes six hours

Depth comes from time. On a Tuesday you have twenty-five minutes, so the recipe you actually want never gets cooked.

The range

One pantry, three ways to cook from it

Start with a jar, a sauce, or a whole kit. Everything is designed to work with everything else — that is the point of a house palate.

01 Signature spice blends

Six blends that cover almost everything a home kitchen cooks. Whole spices are toasted and milled in our Amsterdam kitchen every Monday, then jarred the same week — so what reaches you is weeks old, not seasons old.

Ember Rub
Golden Hour
Nightshade
Green Market
Cellar Salt
Winter Bark

02 Finishing sauces

Cooked down slowly, jarred hot, nothing added to hold them together. Slow Red simmers for six hours before it is bottled; Burnt Honey & Chilli is reduced in 12-litre batches because anything larger scorches.

Slow Red
Burnt Honey & Chilli
Green Sesame
Black Garlic Ketchup

03 20-minute meal kits

A recipe card, a pre-measured spice pack, and the one sauce that carries the dish — you buy the two fresh ingredients. Designed backwards from a Tuesday: hands-on time under 25 minutes, one pan, two people.

Ragù Sunday
Harissa Chicken Traybake
Miso Butter Cod
Ember Steak & Beans

04 The Cellar — a monthly box

Two jars and one sauce a month, chosen against the season and shipped on the 3rd. Skip, pause or swap any month from your account; there is no minimum term and no reactivation fee.

€29 / month
€78 / quarter
Skip any month

05 The Slow-Cook School

Free written and filmed method guides: what browning actually does, why acid goes in last, how to build a braise you can leave alone. No upsell in the middle of a recipe.

34 guides
9 filmed methods
Free

06 Chef & restaurant partnerships

We co-develop two limited blends a year with kitchens we cook in ourselves, and supply 40 delis and wine bars across the Benelux at wholesale from 24 units.

Wholesale from 24 units
2 collabs a year

Shop the Signature Six

Ground spice blends in small bowls, photographed from above

from €9.50

40 jars a batch

6 h slow red simmer

0 fillers added

In the box

Everything for one dinner, on a single card

Each kit is a finished method, not a bag of parts. The slow work is already done; what is left is twenty-two minutes and one pan.

Ragù Sunday
Harissa Chicken Traybake
Miso Butter Cod
Ember Steak & Beans

Serves 2 · 22 min hands-on

Everything included in the Ragù Sunday meal kit, laid out on a work surface

In the Ragù Sunday box

Ragù Sunday spice pack 18 g
Slow Red finishing sauce 340 ml jar
Cellar Salt finishing flake 12 g
Bronze-die rigatoni, Gragnano 250 g
Method card, both sides Keep it
You buy: 400 g mince, butter ≈ €6

Flavour ladder

Depth 6 h

Heat Mild

Acid Med

Salt You

See all four kits

Craft & standards

Made in a real kitchen, held to a real standard

Six commitments we can be held to. Every one of them is checkable — on the jar, on the label, or in the audit.

Batches of forty jars, not forty thousand

Every blend is mixed, weighed and jarred by two people in one day. Small runs cost us more per unit and buy something worth more than the margin: we taste every batch before it is allowed a label.

Batch code and mill date printed on the base of every jar
Tasted against the reference sample before release
Any batch that drifts is used in the kitchen, never sold

Two preserve jars with cloth-covered lids tied at the neck and small hand-written paper labels, standing on a shelf by a window

Whole spices, toasted and milled weekly

Pre-ground spice loses most of its volatile oil within weeks. We buy whole, toast to order in a drum roaster, and mill on Monday for that week only — so the jar in your hand is measured in weeks of age, not seasons.

Toasted in 3 kg drums, cooled fully before milling
Milled Mondays; jarred and sealed the same week
Nitrogen-flushed jars for the long-haul blends

Whole spices on a dark wooden board — cinnamon quills, black cardamom, cloves and peppercorns

Clean label, and we mean the whole label

No starch, no anti-caking agent, no "natural flavouring", no yeast extract standing in for depth. If an ingredient is in the jar it is on the label, in the order and quantity it went in.

Full quantitative ingredient declaration on every product
No flavourings, no MSG, no anti-caking agents
Salt declared separately so you can season to taste

Whole garlic bulbs and a shallot in a battered metal bowl with rosemary sprigs on rumpled linen — No fillers, ever

A registered production kitchen, audited annually

Savora cooks in its own HACCP-controlled kitchen in Amsterdam-Zuid, registered with the Dutch food authority and audited every year. Sauces are hot-filled, pH-checked and challenge-tested before a recipe ever ships.

HACCP plan, annual NVWA-registered establishment audit
pH and water-activity logged for every sauce batch
Retained samples held for the full shelf life

A cook in a dark apron working behind two large stainless stockpots, steam rising in warm kitchen light — HACCP audited

Allergens declared batch by batch

We share a kitchen between recipes, so we tell you exactly what that means. Each product page and every jar carries the EU-declarable allergens for that specific batch, plus an honest cross-contact statement.

All 14 EU-declarable allergens listed per product
Cross-contact stated plainly, not hidden in "may contain"
Sesame and mustard runs scheduled last, then full washdown

A rack of spice-blend jars in a shop, each with its full printed ingredient label facing out — EU FIC 1169/2011

Sauces travel cold, jars travel light

Fresh sauces leave the kitchen on Tuesdays and Thursdays in insulated, curbside-recyclable liners with a chilled pack, and reach most of the EU in 48 hours. Dry goods ship plastic-free in paper and card.

Two chilled dispatch days a week, tracked throughout
Paper, card and plant-fibre liners — no polystyrene
Arrived warm? We remake and reship it, no questions

Someone closing a small cardboard parcel at a work table, beside a roll of kraft paper and tape — 48 h across the EU

From the kitchen

The art and science of a slow simmer

I started Savora because I was tired of throwing away jars. I would buy a spice blend for one recipe, use a teaspoon, and find it a year later smelling of cupboard. Meanwhile the food I actually wanted to eat — the six-hour ragù my grandmother made on a Sunday, the harissa a cook in Rotterdam taught me to build from whole chillies — took a day I did not have.

So we split the problem in two. The part that needs time, we do: toasting, milling, reducing, waiting. Tomatoes for Slow Red go in at nine in the morning and come out at three in the afternoon, and there is no way to shorten that which does not show up in the taste. The part that needs you — the heat of the pan, the last pinch of salt, the moment you decide it is ready — we leave alone, because that is the part worth doing.

Everything we sell is made forty jars at a time by people whose names are on the batch sheet. We taste every batch. When one drifts, it goes into our own dinner instead of your basket. That is the whole business model, and it is why a jar costs what it costs.

Marijke Aalders Founder & head of kitchen

Start with the Signature Six.

Six blends, one box, €54 — about what three supermarket jars cost by the time you throw two of them away. Free EU shipping, and a first-order refund if it is not better.

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Ships in 48 hours · Skip or cancel The Cellar any month · 30-day taste promise

Jars of Savora spice blend being filled and labelled by hand