Spyced

Meet Chef Tim Pietersen. Born and bred in the Mother City, Tim grew up with the flavours of the Cape.

Outside of his passion for cooking, Tim is a car fanatic and spends most of his weekends driving or tinkering with his rare Subaru BRZ.

A little something to make your space smell as good as it feels.

Custom made for SPYCED and handmade here in Cape Town, these beautifully scented pieces can be hung in your cupboard, wardrobe or anywhere you’d like a little extra fragrance.

Find them in our SPYCED store.

There’s more to discover inside…

Step through the doors and explore a world of spices, flavours and little treasures waiting to be found.

We were honoured to welcome Chef Hayato Morita to SPYCED.

With multiple restaurants in Japan and a Michelin star to his name, Chef Morita joined our team for a special afternoon of cooking and exchange, bringing ingredients from Japan — from rice and sake to Wagyu from his own farm — and sharing his knowledge with our chefs.

In return, our team introduced him to some of the flavours of the Cape.

A rare opportunity to bring two culinary cultures together, right here at SPYCED.

Simple, comforting and deeply rooted in the Cape.

Dhal may have its origins in India, but over generations it has become part of the Cape’s own culinary story. Fragrant spices, lentils and time come together in a dish that is simple yet satisfying.

A classic, served the SPYCED way.

Deep red, gently warm and full of character.

Kashmiri chilli is prized for the vivid colour it brings to a dish without overwhelming it with heat. From Kashmir to the Cape, it’s another reminder of how spices travel, cross cultures and become part of the food we know and love.