{"title":"spices and mixtures for baking","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"0\" data-end=\"85\"\u003eSpices and blends for baking – Fine aromas for sweet and savory baking\u003c\/strong\u003e \u003cbr data-start=\"85\" data-end=\"88\"\u003eWith the \u003cstrong data-start=\"96\" data-end=\"134\"\u003espices and baking blends\u003c\/strong\u003e from the Altes Gewürzamt, you can give cakes, pastries, and bread a special touch. Whether warm \u003ca data-start=\"223\" data-end=\"281\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/zimt\"\u003e\u003cspan\u003ecinnamon\u003c\/span\u003e \u003cspan\u003eflavors\u003c\/span\u003e\u003c\/a\u003e , delicate \u003ca data-start=\"289\" data-end=\"353\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/vanille\"\u003e\u003cspan\u003evanilla\u003c\/span\u003e \u003cspan\u003eflavors\u003c\/span\u003e\u003c\/a\u003e , \u003ca data-start=\"355\" data-end=\"438\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=lebkuchengw%C3%BCrz\"\u003e\u003cspan\u003espicy\u003c\/span\u003e \u003cspan\u003egingerbread spices\u003c\/span\u003e\u003c\/a\u003e , or sophisticated herb blends for savory baked goods – here you'll find the perfect seasoning for every baking creation. Discover high-quality ingredients for aromatic doughs, fine desserts, and crispy treats, and enjoy true oven-baked delights!\u003c\/p\u003e","products":[{"product_id":"zimtrinde","title":"Cinnamon Bark","description":"\u003ch3 style=\"margin-bottom: 0.8em !important; margin-top: 1.5em !important; padding-bottom: 0.3em !important;\"\u003e\u003cstrong\u003eCinnamon bark Kaneel – true Ceylon cinnamon in whole sticks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKaneel is the true cinnamon – botanically \u003cem\u003eCinnamomum verum\u003c\/em\u003e, botanically more precise and culinarily finer than the widespread Cassia vera. The bark of the Ceylon cinnamon tree is peeled into wafer-thin layers and rolled into the characteristic quills, which you recognise in cross-section by their fine-leaved, paper-thin structure. Cassia vera has a massively thick, single-layer bark; Kaneel is light, multi-layered, almost fragile. The same difference follows in taste: Kaneel is sweeter, finer, less sharp and contains noticeably less coumarin than Cassia vera.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKaneel sticks are cooked along and removed before serving, or finely ground and used directly. The whole stick can be ground in a mortar. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesserts and sweets\u003c\/strong\u003e – rice pudding, crème brûlée, panna cotta, compote\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine baked goods\u003c\/strong\u003e – for cinnamon sugar, cinnamon ice cream, cinnamon parfait\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – apple punch, mulled wine, chai, cocoa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePersian and Indian cuisine\u003c\/strong\u003e – biryani, pilafs, korma – where the fine cinnamon does not dominate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoroccan cuisine\u003c\/strong\u003e – pastilla, sweet-savoury dishes with lamb and prunes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSince Kaneel contains noticeably less coumarin than Cassia vera, it is the preferred choice for all who use larger amounts of cinnamon.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eRecipe idea: apple punch with Kaneel\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBring 1 L of naturally cloudy apple juice to the boil with 1 stick of \u003cem\u003eKaneel cinnamon\u003c\/em\u003e, 3 cloves, the juice of half a lemon and a little freshly grated ginger. Let steep over low heat for 15 minutes. Pour through a sieve, sweeten lightly with honey. Fill hot into glasses. Optional: add a dash of Calvados or rum.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563974463754,"sku":"15783","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_c59f4b07-88e7-41e4-93bf-34c47d180b8d-178051.png?v=1736428878"},{"product_id":"panela-vollrohrzucker","title":"Panela Whole Cane Sugar","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePanela whole cane sugar – all-natural sugar in its most original form\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePanela is sugar in its most original form, entirely unrefined and all-natural. The cream-yellow whole cane sugar is created by gently evaporating the pure sugar-cane juice, without further processing. Intense, lightly fruity and wonderfully caramelly in taste.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIdeal for refining desserts, baked goods and sweet dishes. Also a fine alternative to refined sugar in cold and hot drinks. Especially good in caramel sauces, with panna cotta, crème brûlée, muesli and yoghurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and airtight. Because of its natural residual moisture Panela can clump slightly, simply crush it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUnrefined whole cane sugar, all-natural\u003c\/li\u003e\n\u003cli\u003eCaramelly, lightly fruity, intense\u003c\/li\u003e\n\u003cli\u003eFrom pure sugar-cane juice\u003c\/li\u003e\n\u003cli\u003eA fine alternative to refined sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplement Panela with our \u003ca href=\"\/en\/products\/mauisu-dark-muscovado-zucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMAUISU Dark Muscovado Sugar\u003c\/strong\u003e\u003c\/a\u003e for an even more molasses-rich seasoning, or with \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e for aromatic sweetness.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Panela differ from brown sugar?\u003c\/strong\u003e\u003cbr\u003e\nPanela is entirely unrefined and still contains all the minerals of the sugar-cane juice. Brown sugar in the shops is usually refined sugar with added syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Panela like ordinary sugar?\u003c\/strong\u003e\u003cbr\u003e\nYes, in most recipes you can use Panela one to one like sugar. In taste it also brings a caramelly-fruity note with it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for espresso?\u003c\/strong\u003e\u003cbr\u003e\nYes, with its fine caramel character it sets a shimmering note in black coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Panela?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and airtight, otherwise it can clump. Any clumps are easy to crush.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does Panela whole cane sugar differ from brown sugar?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Panela is entirely unrefined and still contains all the minerals of the sugar-cane juice. Brown sugar in the shops is usually refined sugar with added syrup.\"}},{\"@type\":\"Question\",\"name\":\"Can I use Panela like ordinary sugar?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, in most recipes you can use Panela one to one like sugar. In taste it also brings a caramelly-fruity note with it.\"}},{\"@type\":\"Question\",\"name\":\"Is Panela whole cane sugar suitable for espresso?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, with its fine caramel character it sets a shimmering note in black coffee.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Panela whole cane sugar?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and airtight, otherwise it can clump. Any clumps are easy to crush.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564398940426,"sku":"20923","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/panela_vollrohrzucker-136216.jpg?v=1736428772"},{"product_id":"vanille-alor","title":"Vanilla Planifolia IDN","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Planifolia Indonesia, a fine vanilla from the island of Alor\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanilla planifolia from the Indonesian island of Alor. Plump, juicy, glossy pods with a complex aromatic profile and a fine, creamy-sweet depth. We sort and pack the pods in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCreamy-sweet and full-bodied with a complex, slightly fruity depth. The plump, oil-rich pod brings plenty of seed and a round, warm vanilla aroma to desserts and baked goods.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds fine accents to fish, poultry, curries and creative sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla rice pudding in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring 200 g pudding rice to the boil with 1 l milk, the seeds and pod of one vanilla and 2 tbsp sugar.\u003c\/li\u003e\n\u003cli\u003eLet it swell over low heat for 30 to 35 minutes, stirring often so nothing catches.\u003c\/li\u003e\n\u003cli\u003eRemove the pod and sweeten the rice pudding to taste.\u003c\/li\u003e\n\u003cli\u003eServe with cinnamon sugar or fruit compote.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePlanifolia vanilla pod from the island of Alor\u003c\/li\u003e\n\u003cli\u003ePlump, juicy pods with a creamy-sweet depth\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for desserts, baking and creative cooking\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a balsamic, soft Bourbon note try our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e, for a sharper, classically sweet one our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes the vanilla from the island of Alor special?\u003c\/strong\u003e\u003cbr\u003eIt is Vanilla planifolia from Indonesia with plump, oil-rich pods and a complex, creamy-sweet aroma with a slightly fruity depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich vanilla should I use - Planifolia, Tahitensis or Pompona?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia is the classic, creamy all-rounder for vanilla sauce, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e, while the spicy \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona\u003c\/strong\u003e\u003c\/a\u003e with its tobacco note also refines savoury dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. This pod is the same species but comes from Indonesia and has its own creamy-sweet profile.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes the vanilla from the island of Alor special?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is Vanilla planifolia from Indonesia with plump, oil-rich pods and a complex, creamy-sweet aroma with a slightly fruity depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which vanilla should I use Planifolia, Tahitensis or Pompona?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia is the classic, creamy all-rounder for vanilla sauce, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the Vanille Tahitensis, while the spicy Vanille Pompona with its tobacco note also refines savoury dishes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. This pod is the same species but comes from Indonesia and has its own creamy-sweet profile.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564489576714,"sku":"21838","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanille-Alor-482662.jpg?v=1736523081"},{"product_id":"vanille-pompona","title":"Vanilla Pompona MDG","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Pompona Madagascar, a large spice vanilla with a complex aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanilla pompona from Madagascar, also called spice vanilla. Very large, long pods with a complex aroma, slightly spicy and with a fine tobacco note. A species of its own alongside classic Bourbon vanilla. We sort and pack the pods in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplex, slightly spicy and full-bodied with a characteristic tobacco and dried-fruit note. Less sharply sweet than Bourbon vanilla, but with a deep, almost resinous spice that comes into its own in savoury dishes and bold desserts.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds a refined accent to fish, game, curries and creative sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla beurre blanc for fish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eReduce two finely diced shallots with 100 ml white wine and 2 tbsp white wine vinegar almost completely.\u003c\/li\u003e\n\u003cli\u003eAdd the seeds of half a Vanille Pompona and the pod, let it infuse briefly and remove the pod.\u003c\/li\u003e\n\u003cli\u003eWhisk in 150 g cold butter in cubes piece by piece, without letting it boil.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve immediately with pan-fried fish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSpice vanilla of the Pompona variety from Madagascar\u003c\/li\u003e\n\u003cli\u003eVery large, long pods with a complex aroma\u003c\/li\u003e\n\u003cli\u003eSlightly spicy with a fine tobacco note\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor classic Bourbon vanilla try our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for a balsamic, soft note our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vanille Pompona?\u003c\/strong\u003e\u003cbr\u003eA vanilla species of its own (Vanilla pompona), also called spice vanilla. It forms very large, long pods with a complex, slightly spicy aroma and a fine tobacco note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. Pompona is a different species with its own, spicier profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePompona, Tahitensis or Planifolia - which vanilla should I use?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia (Bourbon) is the classic, creamy all-rounder for vanilla sauce and ice cream, the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e shines floral and perfumed in fruity desserts, and the Pompona brings depth with its spicy tobacco note to bold desserts and savoury dishes such as fish and curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vanille Pompona?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A vanilla species of its own (Vanilla pompona), also called spice vanilla. It forms very large, long pods with a complex, slightly spicy aroma and a fine tobacco note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. Pompona is a different species with its own, spicier profile.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Pompona, Tahitensis or Planifolia which vanilla should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia or Bourbon is the classic, creamy all-rounder for vanilla sauce and ice cream, the Tahitensis shines floral and perfumed in fruity desserts, and the Pompona brings depth with its spicy tobacco note to bold desserts and savoury dishes such as fish and curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564560322826,"sku":"23494","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_pompona-974640.jpg?v=1736522984"},{"product_id":"vanille-tahiti-l","title":"Vanilla Tahitensis PYF","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF, a floral-sweet vanilla pod for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanille Tahitensis brings a strong, floral aroma with notes of almond, cherry and anise to your desserts - finer and more perfumed than classic Bourbon vanilla. It comes from French Polynesia and is a hybrid of Vanilla planifolia and Vanilla pompona. We produce the pods in our workshop in Klingenberg am Main and pack them there. The profile: a floral opening, a full-bodied middle and a long aromatic depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSpectacular for desserts, panna cotta, crème brûlée, ice cream and mousse. It refines fruit salad, marinated strawberries, exotic fruit and fine patisserie. Also for vanilla sugar, soufflés and champagne cocktails. Its floral aroma shows best in cold and fruity dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e slit the pod lengthways, scrape out the seeds and let both infuse - the empty pod still gives plenty of aroma to milk, cream or sugar. Do not heat Tahitensis vanilla strongly; its delicate aroma develops best in cold or lukewarm dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla panna cotta in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eGently warm 500 ml cream with the seeds of half a vanilla pod and the scraped pod, without boiling.\u003c\/li\u003e\n\u003cli\u003eStir in 60 g sugar, dissolve three soaked sheets of gelatine in it and remove the pod.\u003c\/li\u003e\n\u003cli\u003ePour the cream into moulds and chill for at least four hours.\u003c\/li\u003e\n\u003cli\u003eTurn out and serve with marinated strawberries or a fruit coulis.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eVanilla Tahitensis from French Polynesia, a hybrid of planifolia and pompona\u003c\/li\u003e\n\u003cli\u003eFloral-sweet profile with almond, cherry and anise notes\u003c\/li\u003e\n\u003cli\u003eWhole pods, produced in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for patisserie, desserts and fruit\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want the classic, creamy vanilla taste, reach for the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for something darker and more chocolatey try the \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona MDG\u003c\/strong\u003e\u003c\/a\u003e. For quick seasoning without scraping, our \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e fits well, and the \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e add a related, hay-sweet accent. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vanille Tahitensis best for?\u003c\/strong\u003e\u003cbr\u003eFor cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tahitensis and Planifolia?\u003c\/strong\u003e\u003cbr\u003eTahitensis is more floral and perfumed with notes of almond and cherry, while the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia\u003c\/strong\u003e\u003c\/a\u003e from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from the pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla pods?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time; a jar of sugar with a pod becomes vanilla sugar on the side.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vanille Tahitensis best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Tahitensis and Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tahitensis is more floral and perfumed with notes of almond and cherry, while the Vanille Planifolia from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from the pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla pods?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time, a jar of sugar with a pod becomes vanilla sugar on the side.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564651417866,"sku":"23366","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanilleschote_Tahitensis_Franzoesisch-Polynesien_2_23366_web.png?v=1747310354"},{"product_id":"vanille-madagaskar-5","title":"Vanilla Planifolia MDG","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Planifolia Madagascar, the Bourbon vanilla as a benchmark\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBourbon vanilla from Madagascar is regarded as the benchmark among vanilla varieties. Fully ripe harvested, traditionally fermented and slowly dried pods of \u003cem\u003eVanilla planifolia\u003c\/em\u003e with an intense, creamy aroma. We sort and pack them in our workshop in Klingenberg am Main. Two pods per pack.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFull-bodied, sweet and slightly woody with a buttery depth that synthetic vanillin never reaches. The oily, dark-brown pod is easy to hollow out and releases plenty of seed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for crème brûlée, panna cotta, vanilla ice cream, yeast dough and homemade vanilla sugar. You can simmer the whole pod in milk, compote, mulled wine or gravies for a subtle, warm vanilla aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic crème brûlée in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat 500 ml cream with the seeds and pod of one vanilla to around 80 °C and let it infuse for 20 minutes, then remove the pod.\u003c\/li\u003e\n\u003cli\u003eWhisk five egg yolks with 80 g sugar until creamy and slowly stir in the warm cream.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into ramekins and set in a water bath at 150 °C for about 50 minutes.\u003c\/li\u003e\n\u003cli\u003eChill and, before serving, sprinkle with brown sugar and caramelise.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eReal Bourbon vanilla (Vanilla planifolia) from Madagascar\u003c\/li\u003e\n\u003cli\u003eFull-bodied, sweet, slightly woody with a buttery depth\u003c\/li\u003e\n\u003cli\u003eWhole pods with plenty of seed, two per pack\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a balsamic, soft Bourbon note try our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e, for a creamy-sweet, slightly fruity profile the \u003ca href=\"\/en\/products\/vanille-alor\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia IDN\u003c\/strong\u003e\u003c\/a\u003e from the island of Alor. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eBourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. These pods come from Madagascar, the most important growing region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlanifolia, Tahitensis or Pompona - which vanilla should I use?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e, while the spicy \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona\u003c\/strong\u003e\u003c\/a\u003e with its tobacco note also refines savoury dishes such as fish and curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pods are included?\u003c\/strong\u003e\u003cbr\u003eTwo carefully selected vanilla pods per pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. These pods come from Madagascar, the most important growing region.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Planifolia, Tahitensis or Pompona which vanilla should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the Vanille Tahitensis, while the spicy Vanille Pompona with its tobacco note also refines savoury dishes such as fish and curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many pods are included?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Two carefully selected vanilla pods per pack.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564674617610,"sku":"23429","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_madagascar-144712.jpg?v=1736523082"},{"product_id":"vanille-planifolia-4","title":"Vanilla Planifolia, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Planifolia, ground Bourbon vanilla for baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully ground, dried Vanilla planifolia pod, the classic Bourbon vanilla. Sweet, dark-aromatic and evenly soft, easy to dose for doughs, creams and baked goods. We grind and pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweet and full-bodied with the typical dark, balsamic Bourbon depth. The fine powder spreads evenly through dough and gives pastries and creams a round, warm vanilla aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eExcellent for vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen. It refines panna cotta, crème brûlée, vanilla ice cream and quark desserts. A knife tip is enough, and the powder can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla kipferl in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 200 g flour, 100 g ground almonds, 70 g sugar and 1 tsp ground Vanille Planifolia.\u003c\/li\u003e\n\u003cli\u003eAdd 200 g cold butter and quickly knead into a smooth shortcrust dough, then chill for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eShape the dough into rolls, divide into pieces and bend into little crescents.\u003c\/li\u003e\n\u003cli\u003eBake at 180 °C for 10 to 12 minutes and roll in vanilla icing sugar while still warm.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGround Bourbon vanilla (Vanilla planifolia)\u003c\/li\u003e\n\u003cli\u003eSweet, dark-aromatic and evenly soft\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for baking, patisserie and desserts\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer to scrape out fresh seeds, reach for a whole pod - such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar or the \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is ground Vanille Planifolia?\u003c\/strong\u003e\u003cbr\u003eA fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen, as well as for panna cotta, crème brûlée, vanilla ice cream and quark desserts. It can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the vanilla powder?\u003c\/strong\u003e\u003cbr\u003eA knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ground Vanille Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen, as well as for panna cotta, crème brûlée, vanilla ice cream and quark desserts. It can be stirred in directly without scraping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the Vanille Planifolia MDG is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the vanilla powder?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564677107978,"sku":"23445","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_planifolia-327999.jpg?v=1736522869"},{"product_id":"vanille-tahitensis-3","title":"Vanilla Tahitensis, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Tahitensis, a floral-aromatic vanilla for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully ground, dried Vanilla Tahitensis pod, a hybrid of Vanilla planifolia and Vanilla pompona. Intriguing flower-like aromas with a long aromatic depth. We grind and pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eStrongly floral and elegant with notes of anise, cherry and exotic flowers. Less sharply sweet than Bourbon vanilla, but with a long, perfumed finish that makes fine desserts unmistakable.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eExcellent for vanilla sugar, yeast dough, shortcrust pastry and fine patisserie. It refines panna cotta, crème brûlée, ice cream and mousse and adds an accent to fruit salad, marinated berries and exotic fruit. A knife tip is enough, and the powder can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla sablés in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 250 g flour, 100 g sugar, a pinch of salt and 1 tsp ground Vanille Tahitensis.\u003c\/li\u003e\n\u003cli\u003eAdd 150 g cold butter in pieces and one egg yolk and quickly knead into a smooth dough.\u003c\/li\u003e\n\u003cli\u003eShape the dough into a roll, chill for 30 minutes and cut into slices.\u003c\/li\u003e\n\u003cli\u003eBake at 175 °C top and bottom heat for 12 to 15 minutes until golden.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGround Vanilla Tahitensis with a floral aroma\u003c\/li\u003e\n\u003cli\u003eHybrid of Vanilla planifolia and Vanilla pompona\u003c\/li\u003e\n\u003cli\u003eLong, perfumed finish with anise and flower notes\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor classic Bourbon vanilla try our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for a balsamic, soft note our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vanille Tahitensis?\u003c\/strong\u003e\u003cbr\u003eA vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. Tahitensis is a different species with its own, more floral profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground Tahitensis vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF\u003c\/strong\u003e\u003c\/a\u003e are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vanille Tahitensis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. Tahitensis is a different species with its own, more floral profile.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground Tahitensis vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the Vanille Tahitensis PYF are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564679336202,"sku":"23500","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanille_Tahitensis-360520.jpg?v=1736522985"},{"product_id":"backbox","title":"Baking Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaking Box, nine baking spices in tasting size for the whole baking season\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Baking Box is a gift box with a curated selection of our most popular baking spices and aromas, freshly filled in our manufactory in Klingenberg am Main. Nine spices in a handy tasting size, put together for biscuits, cakes, gingerbread and winter baking. The exact contents vary by season and are matched to the current baking season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNine baking spices and aromas in tasting size from our range, for example:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBackstubengeheimnis and a chocolate baking blend\u003c\/li\u003e\n\u003cli\u003eground cinnamon blossoms and ground orange peel\u003c\/li\u003e\n\u003cli\u003eQuatre Épices and Bourbon spiced sugar\u003c\/li\u003e\n\u003cli\u003eFranconian and Klingenberg bread spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The selection changes with the season. In winter the focus is on gingerbread and stollen, at other times on cakes and pastries.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you would rather have three classics on their own, reach for the \u003ca href=\"\/en\/products\/back-set\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaking Set\u003c\/strong\u003e\u003c\/a\u003e. You will find more baking spices in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking\u003c\/strong\u003e\u003c\/a\u003e collection, and more gift ideas under \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epresents\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is included in the Baking Box?\u003c\/strong\u003e\u003cbr\u003e\nNine baking spices and aromas in tasting size from our manufactory, such as Backstubengeheimnis, ground cinnamon blossoms, Quatre Épices and Bourbon spiced sugar. The exact contents change with the baking season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the Baking Box for?\u003c\/strong\u003e\u003cbr\u003e\nFor anyone who likes to bake and as a gift for hobby bakers. The tasting size lets you try many spices before buying your favourites in a full tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the contents vary?\u003c\/strong\u003e\u003cbr\u003e\nYes, the selection is seasonal and matched to the current baking season. So the box suits gingerbread and stollen in winter and cakes and pastries at other times.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is included in the Baking Box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Nine baking spices and aromas in tasting size from our manufactory, such as Backstubengeheimnis, ground cinnamon blossoms, Quatre Épices and Bourbon spiced sugar. The exact contents change with the baking season.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who is the Baking Box for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For anyone who likes to bake and as a gift for hobby bakers. The tasting size lets you try many spices before buying your favourites in a full tin.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do the contents vary?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, the selection is seasonal and matched to the current baking season. So the box suits gingerbread and stollen in winter and cakes and pastries at other times.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564681957642,"sku":"23512","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Backbox2-615869.jpg?v=1737111610"},{"product_id":"gewurznelken","title":"Cloves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cloves, a classic spice for braises and festive cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole cloves are among the oldest and most aromatic spices in the world. Their intense, floral-warm scent has shaped braises, mulled wine, Christmas baking and festive meals for centuries. The cloves from Altes Gewürzamt come from Sri Lanka and are packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe most classic application is the studded onion: halve an onion, press cloves into it and cook it along in soups or broths. Cloves are also indispensable for sauerbraten, braised roast, red cabbage, red wine sauces and game dishes. Ground in a mortar, they suit marinades, spice pastes and oriental ras el hanout blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCloves in Christmas cooking\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNo mulled wine without cloves, the same goes for gingerbread, speculoos, pepper cake, baked apple and cinnamon stars. Combines well with: \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use cloves sparingly, their aroma is strong and builds up during cooking. With long braising they turn bitter, so put them in a studded onion or a tea filter and remove before serving. They taste most intense freshly mortared, so roast the cloves briefly in the oven first, which releases the essential oils better.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole cloves in the best quality\u003c\/li\u003e\n\u003cli\u003eFrom Sri Lanka, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eA classic for sauerbraten, red cabbage and the studded onion\u003c\/li\u003e\n\u003cli\u003eSeasons mulled wine, gingerbread and apple compote\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor sauerbraten and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e as a companion blend and \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e for the pepper component. For Christmas baking: \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kardamomsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecardamom seed\u003c\/strong\u003e\u003c\/a\u003e. For mulled wine variations: \u003ca href=\"\/en\/products\/gluhwein-herzchen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emulled-wine hearts\u003c\/strong\u003e\u003c\/a\u003e. A suitable mortar: the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGigant granite mortar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose cloves?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I remove cloves from the dish?\u003c\/strong\u003e\u003cbr\u003e\nWith long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I grind cloves too?\u003c\/strong\u003e\u003cbr\u003e\nYes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are cloves good for outside festive cooking?\u003c\/strong\u003e\u003cbr\u003e\nFor sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cloves?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I remove cloves from the dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I grind cloves too?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cloves good for outside festive cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697129226,"sku":"30254","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerznelken-ganz-758341.jpg?v=1738084124"},{"product_id":"sternanis","title":"Star Anise","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole star anise, a decorative spice with a warm anise note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole star anise fruits with their characteristically decorative star shape and a sweetish-warm anise note, sorted and packed in Klingenberg am Main. Versatile in Asian cooking, in winter baking and in spice blends.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. A single star already seasons strongly, so use it sparingly.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Asian braised dishes, pho, five-spice powder and tomato sauces. Seasons fish, seafood, poultry, stews and mulled wine. Refines desserts, apple compote and plum butter. Whole stars are simmered along and removed before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Whole star anise releases its aroma slowly while simmering. Stored dry, airtight and dark, it stays aromatic for over a year.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole star anise stars with a decorative shape\u003c\/li\u003e\n\u003cli\u003eSweetish-warm anise note with a liquorice depth\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Asian braised dishes, grind fresh \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e alongside. With mulled wine and winter desserts, star anise harmonises with cinnamon, vanilla and tonka bean. You will find more whole and ground spices in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use whole star anise?\u003c\/strong\u003e\u003cbr\u003e\nSimmer one or two whole stars in the dish and remove them before serving. That way the star releases its aroma slowly without leaving hard pieces in the food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does star anise taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. The aroma is strong, so a single star is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is star anise good for?\u003c\/strong\u003e\u003cbr\u003e\nFor pho, Asian braised dishes, five-spice powder, tomato sauces and mulled wine, as well as apple compote, plum butter and desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store star anise?\u003c\/strong\u003e\u003cbr\u003e\nStored dry, airtight and dark, whole star anise stars stay aromatic for over a year.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use whole star anise\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Simmer one or two whole stars in the dish and remove them before serving. That way the star releases its aroma slowly without leaving hard pieces in the food.\"}},{\"@type\":\"Question\",\"name\":\"What does star anise taste like\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. The aroma is strong, so a single star is usually enough.\"}},{\"@type\":\"Question\",\"name\":\"What is star anise good for\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For pho, Asian braised dishes, five-spice powder, tomato sauces and mulled wine, as well as apple compote, plum butter and desserts.\"}},{\"@type\":\"Question\",\"name\":\"How do I store star anise\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored dry, airtight and dark, whole star anise stars stay aromatic for over a year.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704567562,"sku":"30284","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sternanis_ganz-395340.jpg?v=1736522975"},{"product_id":"tonkabohnen","title":"Tonka Beans","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTonka beans, soaked in rum and fermented for patisserie and desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTonka beans are the secret of many star patissiers – an aroma that is addictive and found in no other bean, pod or fruit. We prepare our tonka beans gently: soaked in rum for 24 hours, then fermented. This develops the deep bouquet of bitter almond, woodruff, vanilla and caramel that makes tonka beans so unmistakable. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for panna cotta, crème brûlée, mousse au chocolat, plum compote, patisserie and vanilla ice cream. It refines Baumkuchen, Christmas stollen, chocolate desserts, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and cooked beetroot. Grate fresh over the dish or let coarsely broken pieces infuse in cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e tonka beans are extremely concentrated. A quarter of a bean per litre of cream is usually enough. More is not better – too much tonka tastes medicinal and perfumed. Remove all pieces before serving.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tonka bean panna cotta\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Italian classic in which the tonka bean is allowed to shine like no other spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 portions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml cream\u003c\/li\u003e\n\u003cli\u003e50 g \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1\/4 tonka bean, freshly grated or coarsely broken\u003c\/li\u003e\n\u003cli\u003e3 sheets of gelatine\u003c\/li\u003e\n\u003cli\u003eOptional: fresh berries, a little \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flower sugar\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e soak the gelatine in cold water. Let the cream infuse with vanilla sugar and tonka bean in a pot over low heat for five minutes without bringing it to the boil. Take off the heat and pass through a fine sieve. Stir in the squeezed gelatine until dissolved. Fill into moulds or glasses and let set in the fridge for at least four hours. Serve with fresh berries and a pinch of cinnamon flower sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our tonka beans?\u003c\/strong\u003e Industrially processed tonka beans are often dry and pale in aroma. Our rum soak and fermentation open the essential oils and bring out the typical caramel-vanilla depth. A quarter of a bean is enough for four portions of panna cotta – that makes them economical and sustainable.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTonka beans, soaked in rum for 24 hours and fermented\u003c\/li\u003e\n\u003cli\u003eDeep bouquet of bitter almond, woodruff, vanilla and caramel\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTonka beans combine wonderfully with vanilla – reach for our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia from Madagascar\u003c\/strong\u003e\u003c\/a\u003e or the ready \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e. For patisserie, the fine \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e from the patissier edition with Christian Hümbs works well as a ready blend. Classic dessert companions are \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flowers\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e. For game and foie gras, our \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörsters Schmortopf\u003c\/strong\u003e\u003c\/a\u003e blend with a tonka component also fits. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use tonka beans for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I grate tonka beans?\u003c\/strong\u003e\u003cbr\u003e\nWith a fine grater like the \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane zester\u003c\/strong\u003e\u003c\/a\u003e. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much tonka bean do I need?\u003c\/strong\u003e\u003cbr\u003e\nVery little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated – too much makes the aroma medicinal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre tonka beans safe?\u003c\/strong\u003e\u003cbr\u003e\nIn usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use tonka beans for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I grate tonka beans?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With a fine grater like the Microplane zester. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much tonka bean do I need?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated, too much makes the aroma medicinal.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are tonka beans safe?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704993546,"sku":"30288","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tonkabohnen-557303.jpg?v=1736522979"},{"product_id":"zimtbluten","title":"Cinnamon Flowers, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCinnamon flowers ground, a sweet cinnamon aroma without woody notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround cinnamon flowers are the dried flowers of the cinnamon tree, unlike the better-known cinnamon stick completely free of woody aromas. We pack the fine flowers gently in our workshop in Klingenberg am Main, single-variety and unadulterated. On first contact, a sweet, powerful, barely sharp cinnamon character develops with the concentration of a fine spice oil. A small pinch is enough for a whole tray of biscuits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA baking spice for biscuits, gingerbread, stollen, speculoos and cinnamon stars. Also for baked apple, apple compote, plum butter, rice pudding, panna cotta, chocolate dessert, ice cream and pancakes. Classic in wintry hot drinks such as mulled wine, punch and chai latte. Also with roast game, braised lamb dishes and Moroccan tagine as a fine accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e cinnamon flowers are very concentrated and quickly taste sharp-bitter if dosed too high. A knife tip per portion is usually enough, in mulled wine a pinch per glass.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaked apple with cinnamon flowers in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWash four Boskop apples, remove the core with an apple corer.\u003c\/li\u003e\n\u003cli\u003eMix a filling of 60 g marzipan, a handful of raisins, chopped walnuts and a pinch of ground cinnamon flowers, fill into the apples.\u003c\/li\u003e\n\u003cli\u003ePlace in a baking dish, a little apple juice on the bottom, top with flakes of butter.\u003c\/li\u003e\n\u003cli\u003eBake at 180 degrees for around 25 minutes, until the skin bursts slightly. Serve with vanilla sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePure ground cinnamon flowers without woody aromas\u003c\/li\u003e\n\u003cli\u003eA sweet, powerful, concentrated cinnamon character\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for baking, desserts, game dishes and hot drinks\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer to use the cinnamon flowers whole, for example for braising or in mulled wine, reach for our \u003ca href=\"\/en\/products\/zimtbluten-ganz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole cinnamon flowers\u003c\/strong\u003e\u003c\/a\u003e. For a ready-made baking-sugar variant, our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-flower spiced sugar\u003c\/strong\u003e\u003c\/a\u003e in cooperation with Christian Hümbs is ideal. For a floral-sweet curry profile with vanilla and orange notes in desserts, try \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between cinnamon flowers and a cinnamon stick?\u003c\/strong\u003e\u003cbr\u003e\nCinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose cinnamon flowers correctly?\u003c\/strong\u003e\u003cbr\u003e\nVery little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre cinnamon flowers vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e\nYes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are cinnamon flowers suitable for besides desserts?\u003c\/strong\u003e\u003cbr\u003e\nVery good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between cinnamon flowers and a cinnamon stick?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cinnamon flowers correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are cinnamon flowers vegan and gluten-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cinnamon flowers suitable for besides desserts?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705255690,"sku":"30291","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtblueten_gemahlen-750327.jpg?v=1736522888"},{"product_id":"zimtrinde-cassiavera-dose","title":"Cinnamon Bark, Cassia vera","description":"\u003ch2\u003eCassia vera – the savoury cinnamon stick for braised dishes and hot drinks\u003c\/h2\u003e\n\u003cp\u003eCassia vera (\u003cem\u003eCinnamomum cassia\u003c\/em\u003e) is the baking cinnamon of classic German and Oriental cuisine – stronger, more savoury and less sweetish than Ceylon Kaneel, but with more aromatic depth and a higher content of essential oils. The whole cinnamon stick releases its scent slowly and evenly – ideal wherever long-cooked dishes need a stable, lasting cinnamon aroma.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eThe whole cinnamon stick is added during cooking and removed before serving. It is suitable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised dishes\u003c\/strong\u003e – roast lamb, game ragout, braised veal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – tagine, ras el hanout dishes, Persian rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato sauces and curries\u003c\/strong\u003e – gives depth without dominating with sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetable dishes\u003c\/strong\u003e – pumpkin soup, sweet-potato stew, braised beetroot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulses\u003c\/strong\u003e – lentils, chickpeas, black beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – mulled wine, punch, chai, Oriental-style coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: Moroccan lamb tagine\u003c\/h2\u003e\n\u003cp\u003eCut 800 g lamb shoulder into pieces, sear in olive oil. Add onions, garlic, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric and 1 stick of \u003cem\u003eCassia vera\u003c\/em\u003e. Deglaze with stock, add 200 g chickpeas (pre-cooked) and 100 g dried apricots. Braise covered for 90 minutes at 160 °C. Remove the cinnamon stick before serving, garnish with fresh coriander and toasted flaked almonds.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705386762,"sku":"30292","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_2cm-814926.jpg?v=1736522888"},{"product_id":"zimtrinde-cassia-vera-dose","title":"Cinnamon Bark, Cassia vera, ground","description":"\u003ch2\u003eCassia vera ground – a strong baking cinnamon with savoury depth\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera is the classic baking cinnamon of German cuisine – and at the same time far more than that. With its high content of essential oils and its strong, warm-savoury profile, it is indispensable both in sweet and in savoury dishes. Compared to Ceylon Kaneel, Cassia vera brings more emphasis and warmth to a dish – exactly what gingerbread, red cabbage and Moroccan stews need.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera can be worked directly into doughs, mixtures and sauces. It suits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e – gingerbread, speculoos, cinnamon stars, apple cake, stollen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompote and desserts\u003c\/strong\u003e – apple, pear and plum compote, rice pudding, semolina pudding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavoury dishes\u003c\/strong\u003e – red cabbage (indispensable!), sauerbraten, game ragout\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – ras el hanout dishes, köfte, Moroccan tagines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePumpkin and sweet potato\u003c\/strong\u003e – roasted or puréed with cassia, ginger and nutmeg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – cinnamon milk, chai, mulled wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: classic cinnamon red cabbage\u003c\/h2\u003e\n\u003cp\u003eFinely shred 1 kg red cabbage. Sweat in a large pot with 2 tbsp goose fat. Add 2 apples (peeled, diced), 1 onion, 1 tsp \u003cem\u003eground Cassia vera\u003c\/em\u003e, 4 cloves, 2 tbsp red-wine vinegar, 200 ml red wine and a little salt. Braise covered for 45–60 minutes over low heat. Season with cranberries or a dash of redcurrant jelly.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564709220618,"sku":"30294","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde-gemahlen.jpg?v=1738167013"},{"product_id":"gewurzzucker-bourbon","title":"Bourbon spiced sugar","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBourbon spiced sugar, cane sugar with real Bourbon vanilla from Madagascar\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg. First-class Bourbon vanilla (Vanilla planifolia from Madagascar) gives this spiced sugar an unmistakable, warm aroma. A real vanilla sweetness without synthetic flavours, every grain contains finely ground vanilla pod, no industrial vanillin.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIdeal for refining pastries, desserts, pancakes and muesli. Also excellent in yoghurt, quark, panna cotta, crème brûlée or scattered over fresh berries. An elegant accent in a cappuccino or over breakfast porridge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store dry, dark and well sealed, otherwise the aroma sugar loses its essential vanilla profile. With correct storage it keeps for several years.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCane sugar with 1.8% ground Bourbon vanilla\u003c\/li\u003e\n\u003cli\u003eVanilla (Vanilla planifolia) from Madagascar\u003c\/li\u003e\n\u003cli\u003eWithout synthetic flavours, without vanillin imitations\u003c\/li\u003e\n\u003cli\u003eFor pastries, desserts, pancakes, yoghurt and hot drinks\u003c\/li\u003e\n\u003cli\u003eMade in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor patisserie and the baking season: \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e as a second vanilla variant, \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-blossom sugar\u003c\/strong\u003e\u003c\/a\u003e for cinnamon accents, \u003ca href=\"\/en\/products\/gewurzzucker-libanon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLebanon spiced sugar\u003c\/strong\u003e\u003c\/a\u003e for an oriental effect. Also classically with \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e in Christmas baking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003e\nBourbon vanilla is the highest-quality vanilla variety (Vanilla planifolia), grown mainly in Madagascar, Réunion and the Comoros. It has a particularly creamy-warm aroma compared to Tahiti vanilla (more floral) and Mexican vanilla (smokier).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the spiced sugar contain real vanilla?\u003c\/strong\u003e\u003cbr\u003e\nYes, 1.8 percent finely ground Bourbon vanilla pod, no synthetic vanillin. The dark specks in the sugar are real vanilla seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose vanilla sugar?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: 1 tbsp vanilla sugar per 250 g flour in cake batter, or 1 tsp per portion of pancake topping. Vanilla sugar replaces part of the normal sugar in the recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the vanilla sugar?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, otherwise aroma sugar loses its essential vanilla profile. With correct storage it keeps for several years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Bourbon vanilla is the highest-quality vanilla variety (Vanilla planifolia), grown mainly in Madagascar, Réunion and the Comoros. It has a particularly creamy-warm aroma compared to Tahiti vanilla (more floral) and Mexican vanilla (smokier).\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Bourbon spiced sugar contain real vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, 1.8 percent finely ground Bourbon vanilla pod, no synthetic vanillin. The dark specks in the sugar are real vanilla seeds.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose vanilla sugar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Rule of thumb 1 tbsp vanilla sugar per 250 g flour in cake batter, or 1 tsp per portion of pancake topping. Vanilla sugar replaces part of the normal sugar in the recipe.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the vanilla sugar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, dark and well sealed, otherwise aroma sugar loses its essential vanilla profile. With correct storage it keeps for several years.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564731109642,"sku":"30319","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzzucker-vanille-bourbon-978515.jpg?v=1736624362"},{"product_id":"klingenberger-brotgewuerz","title":"Klingenberg Bread Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKlingenberg bread spice, a Franconian blend for sourdough and farmhouse bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKlingenberg bread spice is the blend with the strongest connection to home in our workshop. We compose it right by the Main from Churfranken fennel seed, coriander and caraway plus anise – regionally sourced, finely ground and dosed so that no aroma drowns out another. The profile: warm-anise, with an earthy caraway base note and the typical Franconian restraint.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKlingenberg bread spice is the classic for rye, mixed and wholemeal bread: per 500 g flour you work a level tablespoon into the dough. Before baking you can scatter it over pretzel dough or lye pastry, and into bread spreads of dripping, herb quark or cream cheese you stir half a teaspoon per 250 g. A farmhouse soup or a hearty lentil stew also gains a warm-anise depth from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e always mix bread spice with the flour first, don't add it only to the finished dough. Otherwise it spreads unevenly and the caraway notes clump.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian farmhouse bread with sourdough\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA robust loaf with a long cold prove – the flavour highlight for any bread oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for one loaf (approx. 1.2 kg):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g rye flour 1150, 300 g wheat flour 1050\u003c\/li\u003e\n\u003cli\u003e150 g active rye sourdough, 480 ml lukewarm water\u003c\/li\u003e\n\u003cli\u003e2 tbsp Klingenberg bread spice\u003c\/li\u003e\n\u003cli\u003e14 g \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the flours, bread spice and salt. Add the sourdough, water and walnut oil and knead for eight to ten minutes. Let the dough rest covered for 60 minutes, stretch and fold once, then rest another 60 minutes. Afterwards let it prove in a floured proving basket for 12 to 14 hours in the fridge. Start baking with steam at 250 °C (10 minutes), then reduce to 210 °C and finish baking for 40 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this bread spice?\u003c\/strong\u003e The regional seeds from Churfranken develop their full aroma in the bread dough only during the long cold prove – something industrial mass-produced goods don't have. A dollop of \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e goes with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoriander, caraway and fennel seed form the Franconian backbone, while anise and star anise bring the sweetly warm anise note. Mace, cumin and cardamom round the blend off with fine spice, and a trace of celery seed adds a savoury depth. All seeds are finely ground so they spread evenly through the dough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRegional seeds from Churfranken, finely ground\u003c\/li\u003e\n\u003cli\u003eA classic Franconian profile: warm, anise, earthy\u003c\/li\u003e\n\u003cli\u003eVersatile for bread, pastry, spreads and quark\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor comparison and variation: the alpine \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e with fenugreek and mountain herbs. With freshly baked bread, a splash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e on olive oil. For the hearty dripping variant, stir in \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. If you like bread with cheese, add a dollop of \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e. And a dash of \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e makes every bread aroma rounder. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Klingenberg differ from Tyrolean bread spice?\u003c\/strong\u003e\u003cbr\u003e\nThe Franconian one is anise-forward and milder. The \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003eTyrolean bread spice\u003c\/a\u003e additionally relies on fenugreek and mountain herbs, making it stronger and more alpine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I also use it in yeast dough?\u003c\/strong\u003e\u003cbr\u003e\nYes, half a teaspoon per 500 g flour is enough. More overpowers the yeast note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nStored dry and dark for at least 24 months. After opening, best used up within a year.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat to do if the bread tastes too caraway-heavy?\u003c\/strong\u003e\u003cbr\u003e\nNext time use only one instead of two tablespoons per 500 g flour. Taste is personal, the blend is deliberately strongly dosed.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Klingenberg differ from Tyrolean bread spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Franconian one is anise-forward and milder. The Tyrolean bread spice additionally relies on fenugreek and mountain herbs, making it stronger and more alpine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it in yeast dough?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, half a teaspoon per 500 g flour is enough. More overpowers the yeast note.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Stored dry and dark for at least 24 months. After opening, best used up within a year.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What to do if the bread tastes too caraway-heavy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Next time use only one instead of two tablespoons per 500 g flour. Taste is personal, the blend is deliberately strongly dosed.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564778819850,"sku":"30400","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Klingenberger_Brotgewuerz-768803.jpg?v=1736762402"},{"product_id":"tiroler-brotgewurz","title":"Tyrolean Bread Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTyrolean bread spice, an alpine bread blend with mountain herbs and blue fenugreek\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTyrolean bread spice is the alpine bread composition from the Austrian mountains – stronger, more savoury and more herby than the Franconian counterpart. We mix it in our workshop in Klingenberg am Main around real blue fenugreek (bread clover), with coriander, fennel, caraway and alpine herbs. The profile: hay-like-aromatic from the blue fenugreek, with the sweet anise-like note of the fennel and a clear caraway note in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWork one tablespoon per 500 g of flour into farmhouse bread, rye rolls or a wholegrain loaf, especially harmonious with rye. Just as good stirred into mountain-cheese spreads or hearty strudel fillings, or scattered over freshly baked pretzels, salt sticks and cheese sticks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e blue fenugreek is the aromatic heart of this blend and develops only during baking. Never overdose it for raw spreads, half a teaspoon per 250 g is enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Tyrolean farmhouse loaf with mountain cheese\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA hearty mixed bread in which the blue fenugreek unfolds its full aroma only in the warm dough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 1 loaf (approx. 1 kg):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e350 g rye flour 960\u003c\/li\u003e\n\u003cli\u003e350 g wheat flour 1050\u003c\/li\u003e\n\u003cli\u003e150 g rye sourdough\u003c\/li\u003e\n\u003cli\u003e450 ml lukewarm water\u003c\/li\u003e\n\u003cli\u003e14 g \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tyrolean bread spice\u003c\/li\u003e\n\u003cli\u003e100 g grated mountain cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix flours, bread spice and salt. Add sourdough and water, knead for 10 minutes. Work in the cheese. 90 minutes bulk proof, then stretch and fold and let rest another 60 minutes. Let it prove cold in the proofing basket for 10 to 12 hours. Start baking at 240 °C (10 minutes with steam), then reduce to 200 °C and finish baking for 45 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Tyrolean?\u003c\/strong\u003e Real blue fenugreek from Austrian processing, not the cheap industrial powder. This clearly lifts the hay-like-grassy note. A dollop of \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e on the bread snack goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTen ingredients built around real blue fenugreek (bread clover), the hay-like-aromatic heart of the blend. Coriander seeds and coriander leaves, fennel seed and caraway bring the typical bread spice, plus the sweet anise-like note of the fennel. Hyssop, wild thyme, ajowan and a trace of fenugreek seed and milk-thistle seed round off the alpine herb blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWith real blue fenugreek (bread clover) for the alpine note\u003c\/li\u003e\n\u003cli\u003eHay-like-aromatic with coriander, fennel and caraway\u003c\/li\u003e\n\u003cli\u003eStronger and more herby than Franconian bread spices\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, ideal for rye and mixed bread\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDirect comparison: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for the Franconian variant. For the alpine bread snack, \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e or a slice of bacon with \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e as a spread. A drizzle of \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e on the bread slice and a few drops of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e, and the alpine snack is ready. For gingerbread bakers, our \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nBread clover, a sweet-clover plant from the Alps. Its characteristic hay-like-grassy aroma blooms in the warm bread dough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per loaf?\u003c\/strong\u003e\u003cbr\u003e\nOne tablespoon per 500 g of flour is standard. For especially strong bread, one and a half tablespoons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste bitter?\u003c\/strong\u003e\u003cbr\u003e\nNo, blue fenugreek is hay-like, not bitter. Bitterness only arises from overdosing the fenugreek-seed portion, which we have deliberately avoided.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for gluten-free bread?\u003c\/strong\u003e\u003cbr\u003e\nYes, the blend itself is gluten-free. The taste suits buckwheat, rice and corn breads.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is blue fenugreek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bread clover, a sweet-clover plant from the Alps. Its characteristic hay-like-grassy aroma blooms in the warm bread dough.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much per loaf?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One tablespoon per 500 g of flour is standard. For especially strong bread, one and a half tablespoons.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it taste bitter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, blue fenugreek is hay-like, not bitter. Bitterness only arises from overdosing the fenugreek-seed portion, which we have deliberately avoided.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it suitable for gluten-free bread?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, the blend itself is gluten-free. The taste suits buckwheat, rice and corn breads.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564779475210,"sku":"30402","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tiroler_brotgewuerz-978078.jpg?v=1736522976"},{"product_id":"gruner-kardamom","title":"Green Cardamom","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole green cardamom, the base spice for chai, curry and coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen cardamom (Elettaria cardamomum) is one of the noblest and most aromatic spices in the world. The green pods contain small, intensely fragrant seeds with an aroma that is at once savoury, lightly citrus and eucalyptus-like. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA base spice for Indian masala chai crack the pods in a mortar and cook them in milk together with ginger, cinnamon, cloves and black tea. For curries, biryanis and lentil dishes, sweat the whole pods along. It aromatises coffee, pastries, gingerbread, rice dishes and meat marinades. Ground in a mortar, also in oriental spice blends such as ras el hanout and baharat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e keep the pods whole where possible and store them cool, dry and dark in the sealed tin, this preserves the essential oil for a long time. Open and grind only just before use.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCrack the pods and grind only the seeds, cook the husk separately for extra aroma. For coffee, put the seeds straight into the grinder and grind them together with the coffee. Use sparingly, just a few pods shape a whole dish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen cardamom pods in workshop quality\u003c\/li\u003e\n\u003cli\u003eFrom Guatemala, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for chai, curry, coffee and pastries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor chai and oriental blends: \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kardamomsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecardamom seed\u003c\/strong\u003e\u003c\/a\u003e. For Indian curries: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. For pastries: \u003ca href=\"\/en\/products\/gewurzzucker-libanon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLebanon spiced sugar\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e for fresh grinding.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use cardamom for masala chai?\u003c\/strong\u003e\u003cbr\u003e\nLightly crack 4 to 6 cardamom pods in a mortar, briefly bring to the boil with a cinnamon stick, 4 cloves and 1 cm of ginger in 400 ml water. Stir in 2 tsp black tea, let it steep for 2 minutes, add 200 ml whole milk, heat again, strain and sweeten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use the pods whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nWhole in curries and rice dishes to sweat along. Cracked for tea and pastries. Ground, seeds only, for coffee, marinades and finely balanced blends where the husk is not suitable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does green cardamom differ from black?\u003c\/strong\u003e\u003cbr\u003e\nGreen cardamom is fine and floral-citrus, the standard variant. Black cardamom is noticeably smokier and stronger, more suited to braises and game.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store green cardamom correctly?\u003c\/strong\u003e\u003cbr\u003e\nKeep whole pods cool, dry and dark in the sealed tin and open and grind them only just before use, this preserves the essential oil for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use green cardamom for masala chai?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lightly crack 4 to 6 cardamom pods in a mortar, briefly bring to the boil with a cinnamon stick, 4 cloves and 1 cm of ginger in 400 ml water. Stir in 2 tsp black tea, let it steep for 2 minutes, add 200 ml whole milk, heat again, strain and sweeten.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I use the cardamom pods whole or ground?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Whole in curries and rice dishes to sweat along. Cracked for tea and pastries. Ground, seeds only, for coffee, marinades and finely balanced blends where the husk is not suitable.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does green cardamom differ from black?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green cardamom is fine and floral-citrus, the standard variant. Black cardamom is noticeably smokier and stronger, more suited to braises and game.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store green cardamom correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Keep whole pods cool, dry and dark in the sealed tin and open and grind them only just before use, this preserves the essential oil for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564817289482,"sku":"30767","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-kardamom-363405.jpg?v=1738084185"},{"product_id":"frankisches-brotgewurz","title":"Franconian bread spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFranconian bread spice, a traditional workshop blend for sourdough and rye bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFranconian bread spice is a traditional spice blend from our workshop in Klingenberg am Main. The carefully balanced composition of coriander seeds, caraway, fennel seed, mace, celery seed, star anise, cumin and cardamom gives sourdough breads, rye breads and savoury baked goods the characteristic Franconian bread character: warm, aromatic and with an unobtrusive seasoning.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA level teaspoon is enough for around 500 g of flour, ideal for sourdough bread, farmhouse bread, rye mixed bread and savoury baked goods. The bread spice can be worked directly into the dough or scattered as a topping on the shaped bread before baking. Also for savoury crackers, grissini, cheese pastries and pretzel sticks, wherever a warm, aromatic bread seasoning is wanted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e In the dough the blend works subtly, while as a topping before baking it unfolds a noticeably more intense aroma. If you like it stronger, briefly crush the seeds fresh in a mortar just before kneading.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian sourdough bread\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA savoury, characterful everyday bread with a robust rye note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 1 loaf:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e450 g rye flour, 50 g wheat flour\u003c\/li\u003e\n\u003cli\u003e150 g active sourdough\u003c\/li\u003e\n\u003cli\u003e300 ml water\u003c\/li\u003e\n\u003cli\u003e10 g salt\u003c\/li\u003e\n\u003cli\u003e1 level tsp Franconian bread spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix all the ingredients into a dough and let it prove in a cool place for twelve hours. Shape the dough, place it in a proofing basket and let it rest again briefly. Bake at 230 °C with a little steam for 45 minutes, until the bread sounds hollow when tapped. Let it cool completely before slicing.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoriander seeds and caraway form the classic bread-spice foundation, while fennel seed and star anise bring the sweetish anise warmth. Cumin and cardamom add depth, mace a fine nutmeg note, and celery seed the savoury edge that defines Franconian bread.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA bread-spice blend with coriander, caraway, fennel, mace, celery seed, star anise and cardamom\u003c\/li\u003e\n\u003cli\u003eWarm and aromatic with a subtle anise note\u003c\/li\u003e\n\u003cli\u003eFor sourdough bread, rye bread, farmhouse bread and savoury baked goods\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn the same style, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebread-and-butter spice\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e. A classic with the Franconian snack platter: \u003ca href=\"\/en\/products\/foersters-vesper\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's Vesper\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/forsters-geheimnis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's Secret\u003c\/strong\u003e\u003c\/a\u003e game mett. On fresh bread with butter, a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or a few corns of \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is bread spice?\u003c\/strong\u003e\u003cbr\u003e\nBread spice is a blend of classic bread spices like caraway, coriander and fennel, traditionally used in rye and sourdough breads. The Franconian bread spice follows the regional Franconian recipe and additionally contains mace, star anise and cardamom for a slightly more complex, warmer note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much bread spice do I use?\u003c\/strong\u003e\u003cbr\u003e\nA level teaspoon (about 3 to 4 g) per 500 g of flour is a good guide. In the dough it gives a subtle seasoning, scattered as a topping it unfolds a more intense aroma while baking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I also use the bread spice outside of bread?\u003c\/strong\u003e\u003cbr\u003e\nYes, a pinch in lentil stew, in pumpkin soup or in a cabbage marinade gives these dishes a warm, lightly anise-like depth. Also very aromatic scattered over cheese pastries and grissini.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is bread spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bread spice is a blend of classic bread spices like caraway, coriander and fennel, traditionally used in rye and sourdough breads. The Franconian bread spice follows the regional Franconian recipe and additionally contains mace, star anise and cardamom for a slightly more complex, warmer note.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much bread spice do I use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A level teaspoon (about 3 to 4 g) per 500 g of flour is a good guide. In the dough it gives a subtle seasoning, scattered as a topping it unfolds a more intense aroma while baking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use the bread spice outside of bread?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, a pinch in lentil stew, in pumpkin soup or in a cabbage marinade gives these dishes a warm, lightly anise-like depth. Also very aromatic scattered over cheese pastries and grissini.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564828791050,"sku":"30784","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fraenkisches-brotgewuerz-376256.jpg?v=1738084122"},{"product_id":"kardamomsaat-1","title":"Cardamom Seed","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCardamom seed, pure seeds without husk, easy to dose\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCardamom seed is the flavour-rich inner soul of the green cardamom pod, the small, intensely fragrant seeds without the woody husk. Aromatic-warm with an unmistakable depth, lightly citrus-eucalyptus in character. Packed in our workshop in Klingenberg am Main. Very easy to dose and grind.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCardamom seed goes wonderfully with apples, pears, pulses, oranges, sweet potatoes and other root vegetables. Lightly crush or roast and grind beforehand, this activates the essential oils. Ideal in Indian curries, yeast pastries, oriental sweets, Arabic coffee and chai blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use sparingly, the aroma is concentrated. Store dry and well sealed, then the aroma keeps for a long time.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCardamom seed without husk, easy to dose and grind\u003c\/li\u003e\n\u003cli\u003eA classic for curries, yeast pastries and oriental sweets\u003c\/li\u003e\n\u003cli\u003eHarmonises with apples, pears, pulses and root vegetables\u003c\/li\u003e\n\u003cli\u003eRoast lightly before use for maximum aroma\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWith whole \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e as a whole-pod variant. For patisserie and pastries: \u003ca href=\"\/en\/products\/gewurzzucker-libanon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLebanon spiced sugar\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-blossom sugar\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e. For curries: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. For Christmas baking: \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e. For fresh grinding: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does cardamom seed differ from whole cardamom?\u003c\/strong\u003e\u003cbr\u003eCardamom seed is only the inside without the woody husk, noticeably easier to dose and grind. Whole cardamom (pods) is suitable for curries and rice dishes to sweat along. Cardamom seed is the faster, more focused option.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use cardamom seed in Indian chai?\u003c\/strong\u003e\u003cbr\u003eLightly crush 4 to 6 seeds in a mortar, briefly bring to the boil in water with a cinnamon stick, cloves and ginger, stir in black tea, add milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose cardamom seed?\u003c\/strong\u003e\u003cbr\u003eSparingly, 4 to 6 seeds per portion in sweets, a small pinch in coffee. The aroma is concentrated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I roast cardamom seed?\u003c\/strong\u003e\u003cbr\u003eYes, even recommended. Roast briefly dry in the pan, then grind, this activates the essential oils and gives a fuller, more aromatic powder.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does cardamom seed differ from whole cardamom?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cardamom seed is only the inside without the woody husk, noticeably easier to dose and grind. Whole cardamom (pods) is suitable for curries and rice dishes to sweat along. Cardamom seed is the faster, more focused option.\"}},{\"@type\":\"Question\",\"name\":\"How do I use cardamom seed in Indian chai?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lightly crush 4 to 6 seeds in a mortar, briefly bring to the boil in water with a cinnamon stick, cloves and ginger, stir in black tea, add milk.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose cardamom seed?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, 4 to 6 seeds per portion in sweets, a small pinch in coffee. The aroma is concentrated.\"}},{\"@type\":\"Question\",\"name\":\"Can I roast cardamom seed?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, even recommended. Roast briefly dry in the pan, then grind, this activates the essential oils and gives a fuller, more aromatic powder.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564866769162,"sku":"30927","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kardamomsaat-halb-594811.jpg?v=1738084187"},{"product_id":"muskatnuss-1","title":"Whole Nutmeg","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole nutmeg, intensely savoury for potatoes, pumpkin and Christmas baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNutmeg is one of the few spices that home cooks regularly use wrongly – namely ground, from the packet. Nutmeg grated fresh over the dish tastes worlds more intense and deep, because the essential oils survive only a few minutes. We supply our nutmegs whole, checked for size and aroma, packed in our workshop in Klingenberg am Main. So you decide yourself when the spice reaches the plate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for mashed potato, crushed potatoes, spinach, cauliflower, pumpkin soup and béchamel. Seasons mince bolognese, lasagne, rissoles, meat fillings, egg dishes and pasta sauces. Also in gingerbread, speculoos, stollen, mulled wine and punch. Also an insider tip for seafood and sauces with cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e please grate nutmeg only at the end of cooking and directly over the dish. When cooked along, the fine aromas fade.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: creamy mashed potato\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe simplest dish in the world – and the acid test for good nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg floury potatoes\u003c\/li\u003e\n\u003cli\u003e200 ml warm milk\u003c\/li\u003e\n\u003cli\u003e50 g butter\u003c\/li\u003e\n\u003cli\u003e1\/2 freshly grated nutmeg\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003cli\u003eOptional: 1 tsp \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e for a roasted aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Peel the potatoes, cut into pieces and cook soft in salted water for about 20 minutes. Drain and let them steam off briefly. Mash with a masher or ricer, stir in warm milk and butter. Season with salt and pepper. Just before serving, grate the half nutmeg fresh over the purée – and generously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy whole nutmeg?\u003c\/strong\u003e Already-grated nutmeg loses its essential oils within a few days and then tastes only of wood. Grated fresh over the warm purée, the full, warm aroma unfolds only through the rising heat. It is exactly this moment that makes the difference between “okay” and “really good”.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole nutmegs, checked for size and aroma\u003c\/li\u003e\n\u003cli\u003eIntensely savoury with a warm, lightly sweetish note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFresh grating works best with the \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane Premium Zester grater\u003c\/strong\u003e\u003c\/a\u003e – the classic for nutmeg, citrus zest and hard cheese. If you like nutmeg as part of a blend, reach for \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e with roasted onions and blue fenugreek. Classic companions in German cooking are our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. The sister ingredient \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace (nutmeg flower)\u003c\/strong\u003e\u003c\/a\u003e brings a similar but finer aroma to light sauces.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I grate nutmeg correctly?\u003c\/strong\u003e\u003cbr\u003e\nWith a fine grater, ideally a \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane Zester\u003c\/strong\u003e\u003c\/a\u003e. The nutmeg is stroked lightly over the grater; about two to three strokes per dish are enough for four portions. Grate directly over the dish so the aroma doesn't fade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use nutmeg for?\u003c\/strong\u003e\u003cbr\u003e\nFor mashed potato, spinach, pumpkin soup, béchamel, lasagne, rissoles, egg dishes, pasta with cream, gingerbread, speculoos, stollen, mulled wine and punch. Also with seafood and desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between nutmeg and mace?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same nutmeg tree. The nutmeg is the dried seed, \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e is the red seed coat. Mace tastes a little finer, less earthy, with a light pepperiness. In fine cuisine, light sauces are often seasoned with mace rather than nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does a whole nutmeg keep?\u003c\/strong\u003e\u003cbr\u003e\nStored cool and dry, several years. The essential oils stay protected in the shell. Once the nut has been grated, the grated powder should be used within a few days.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I grate nutmeg correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With a fine grater, ideally a Microplane Zester. The nutmeg is stroked lightly over the grater, about two to three strokes per dish are enough for four portions. Grate directly over the dish so the aroma does not fade.\"}},{\"@type\":\"Question\",\"name\":\"What can I use nutmeg for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For mashed potato, spinach, pumpkin soup, béchamel, lasagne, rissoles, egg dishes, pasta with cream, gingerbread, speculoos, stollen, mulled wine and punch. Also with seafood and desserts.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between nutmeg and mace?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both come from the same nutmeg tree. The nutmeg is the dried seed, mace is the red seed coat. Mace tastes a little finer, less earthy, with a light pepperiness. In fine cuisine, light sauces are often seasoned with mace rather than nutmeg.\"}},{\"@type\":\"Question\",\"name\":\"How long does a whole nutmeg keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored cool and dry, several years. The essential oils stay protected in the shell. Once the nut has been grated, the grated powder should be used within a few days.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564876992778,"sku":"30934","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aga_shopify_muskatnuss.png?v=1747771813"},{"product_id":"backstubengeheimnis-2","title":"Backstubengeheimnis","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBackstubengeheimnis, the floral baking blend for special pastries\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBackstubengeheimnis makes yeast and shortcrust pastries more than just sweet baked goods. We compose the floral blend in our workshop in Klingenberg am Main. The profile: a floral opening of meadowsweet and chamomile flowers, a warm, spicy heart of tonka bean, mace and cinnamon bark, a familiar finish of vanilla, orange and lemon. Used sparingly it is fine and restrained, dosed more generously it becomes distinctive and unmistakable.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWork Backstubengeheimnis into yeast doughs for stollen, plaited loaf and brioche, and into shortcrust pastry for biscuits as well as tart and tartlet bases. It also shows its charm in creams such as crème pâtissière, in mousse au chocolat, panna cotta and in ganache and truffle mixtures made from dark chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Reckon on about one teaspoon per 500 g of flour and work your way up. Tonka bean is intense, so here less is often more.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePlaited loaf with Backstubengeheimnis in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eKnead 500 g of flour, one sachet of dried yeast, 80 g of soft butter, one egg, 250 ml of lukewarm milk, two tablespoons of sugar, one teaspoon of Backstubengeheimnis and a pinch of salt into a smooth dough.\u003c\/li\u003e\n\u003cli\u003eLet the dough rise, covered, for about an hour until it has doubled in volume.\u003c\/li\u003e\n\u003cli\u003ePlait the dough into a loaf and let it rest for another 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush the loaf with beaten egg and bake it at 180 degrees for around 25 to 30 minutes until golden.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe floral base note comes from meadowsweet and chamomile flowers. The warm, spicy depth comes from tonka bean, mace, cinnamon bark, \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e. Vanilla gives the familiar foundation, orange and lemon peel the fine freshness.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFloral baking blend with meadowsweet and chamomile flowers\u003c\/li\u003e\n\u003cli\u003eWarm depth from tonka bean, mace, cinnamon and vanilla\u003c\/li\u003e\n\u003cli\u003eFor yeast and shortcrust pastry, creams and dark chocolate\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBake on in a Christmassy style with \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/apfelzauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eApfelzauber\u003c\/strong\u003e\u003c\/a\u003e. For sweetening and decorating, \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzzucker Bourbon\u003c\/strong\u003e\u003c\/a\u003e fits well. You will find more baking blends in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Backstubengeheimnis good for?\u003c\/strong\u003e\u003cbr\u003e\nFor yeast and shortcrust pastries such as stollen, plaited loaf, brioche and biscuits, as well as for creams, mousse au chocolat and dark chocolate. It gives baked goods a floral, warm and delicately spiced depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Backstubengeheimnis?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, reckon on one teaspoon per 500 g of flour. Tonka bean is intense, so start sparingly and increase to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Backstubengeheimnis and Backstube Winter?\u003c\/strong\u003e\u003cbr\u003e\nBackstubengeheimnis is an all-year floral baking blend with meadowsweet and chamomile, while \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e focuses more on Christmassy warmth from cinnamon and clove. For fine, floral bakes you use the Backstubengeheimnis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Backstubengeheimnis vegan?\u003c\/strong\u003e\u003cbr\u003e\nThe blend itself is purely plant-based. Whether your bake is vegan depends on the other ingredients such as butter, milk or egg.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Backstubengeheimnis good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For yeast and shortcrust pastries such as stollen, plaited loaf, brioche and biscuits, as well as for creams, mousse au chocolat and dark chocolate. It gives baked goods a floral, warm and delicately spiced depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Backstubengeheimnis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a rule of thumb, reckon on one teaspoon per 500 g of flour. Tonka bean is intense, so start sparingly and increase to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Backstubengeheimnis and Backstube Winter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstubengeheimnis is an all-year floral baking blend with meadowsweet and chamomile, while Backstube Winter focuses more on Christmassy warmth from cinnamon and clove. For fine, floral bakes you use the Backstubengeheimnis.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Backstubengeheimnis vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The blend itself is purely plant-based. Whether your bake is vegan depends on the other ingredients such as butter, milk or egg.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"30 g","offer_id":50907145371914,"sku":"31351","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50907146977546,"sku":"23550","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Backstubengeheimnis-728615.jpg?v=1736523002"},{"product_id":"backstube-schoko-1","title":"Backstube - Schoko","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBackstube - Schoko, the spice blend for dark chocolate and fine chocolate baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBackstube Schoko lifts dark chocolate to a new level. We mix the twelve ingredients in our manufactory in Klingenberg am Main. Orange, tonka bean, cinnamon blossoms and vanilla wrap the bitter, earthy cocoa notes in warmth and floral depth, Timut pepper adds a surprising citrus heat that wakes up the chocolate, and the tonka bean ties everything together into a velvety, complex aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBackstube Schoko is geared to cocoa products and dark desserts. Stir it into chocolate ganache and truffles, mix it into brownie and chocolate-cake batter, add a pinch to mousse au chocolat, season hot cocoa and drinking chocolate with it, or stir it into melted couverture for a chocolate fondue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend is intense, just half a teaspoon per recipe makes the difference. Dose sparingly and adjust to taste.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDark chocolate truffles with Backstube Schoko in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCoarsely chop 200 g of dark couverture at 70 percent and briefly bring 100 ml of cream to the boil.\u003c\/li\u003e\n\u003cli\u003eTake the cream off the heat, stir in half a teaspoon of Backstube Schoko and let it steep for 3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the couverture, stir until smooth, work in 20 g of butter and then chill the mixture for about 2 hours.\u003c\/li\u003e\n\u003cli\u003eScoop out balls with a teaspoon, roll them in cocoa and serve the truffles cool.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka bean\u003c\/strong\u003e\u003c\/a\u003e, which ties everything together with velvet, and \u003ca href=\"\/en\/products\/timut-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTimut pepper\u003c\/strong\u003e\u003c\/a\u003e with its citrus heat. \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e bring warmth and freshness. To these come orange, allspice, mace, cloves, vanilla, orange blossoms, cardamom and lavender blossoms.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTwelve-part spice blend for dark chocolate\u003c\/li\u003e\n\u003cli\u003eWith tonka bean, Timut pepper, cinnamon blossoms and vanilla\u003c\/li\u003e\n\u003cli\u003eFor ganache, truffles, brownies and chocolate tart\u003c\/li\u003e\n\u003cli\u003eJust half a teaspoon per recipe is enough\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same Backstube line come the wintry \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e and the fresh \u003ca href=\"\/en\/products\/backstube-zitrus-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Zitrus\u003c\/strong\u003e\u003c\/a\u003e. For fruity desserts the \u003ca href=\"\/en\/products\/apfelzauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eApfelzauber\u003c\/strong\u003e\u003c\/a\u003e fits, for sweetening and refining the \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Backstube Schoko best suited for?\u003c\/strong\u003e\u003cbr\u003e\nBackstube Schoko is made for everything chocolatey. It classically refines ganache, truffles, brownies and chocolate cake, but also tastes good in mousse au chocolat, hot cocoa and chocolate fondue. Even a pinch lifts the cocoa noticeably.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Backstube Schoko and Backstube Winter?\u003c\/strong\u003e\u003cbr\u003e\nBackstube Schoko is tuned specifically to dark chocolate and cocoa, while \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e is a broad winter blend for gingerbread, stollen and biscuits. For anything chocolatey you use Schoko, for festive baking the Winter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Backstube Schoko?\u003c\/strong\u003e\u003cbr\u003e\nStart with half a teaspoon per recipe. The blend is intense, and Timut pepper and tonka bean in particular are strong. Better to start sparingly and add more to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Backstube Schoko taste slightly lemony and floral?\u003c\/strong\u003e\u003cbr\u003e\nThat comes from the Timut pepper and the lemon myrtle for the citrus note and from orange blossoms and lavender for the floral depth. This very contrast wakes up the dark cocoa notes.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Backstube Schoko best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstube Schoko is made for everything chocolatey. It classically refines ganache, truffles, brownies and chocolate cake, but also tastes good in mousse au chocolat, hot cocoa and chocolate fondue. Even a pinch lifts the cocoa noticeably.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Backstube Schoko and Backstube Winter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstube Schoko is tuned specifically to dark chocolate and cocoa, while Backstube Winter is a broad winter blend for gingerbread, stollen and biscuits. For anything chocolatey you use Schoko, for festive baking the Winter.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Backstube Schoko?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Start with half a teaspoon per recipe. The blend is intense, and Timut pepper and tonka bean in particular are strong. Better to start sparingly and add more to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Backstube Schoko taste slightly lemony and floral?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"That comes from the Timut pepper and the lemon myrtle for the citrus note and from orange blossoms and lavender for the floral depth. This very contrast wakes up the dark cocoa notes.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564967661834,"sku":"31352","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Backstube_schoko_35c97cdb-eed5-44ce-ba6d-cfa6e39b6c2e-629859.jpg?v=1736523090"},{"product_id":"backstube-winter-1","title":"Backstube - Winter","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBackstube - Winter, the classic winter spice blend for gingerbread, stollen and biscuits\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBackstube Winter brings the sweet scents of the Christmas season into your kitchen. We mix it in our manufactory in Klingenberg am Main. Cinnamon bark, cloves, star anise and cardamom give the warm, festive depth, joined by anise, allspice, mace, ginger, orange peel and orange blossoms. The result is a layered blend of twelve winter spices, made for gingerbread, speculoos and stollen.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBackstube Winter is a baking blend for everything festive. Season gingerbread, speculoos, stollen and biscuits with it, work it into yeast dough or red-wine cake, or refine plum butter, apple compote and winter sorbets. A pinch also brings festive warmth to baked apples and rice pudding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The aromas are intense. Start sparingly, about one teaspoon per 500 g of flour, and adjust to taste.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGingerbread with Backstube Winter in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWarm 250 g of honey with 100 g of sugar and 100 g of butter until combined, then let the mixture cool to lukewarm.\u003c\/li\u003e\n\u003cli\u003eKnead it with 500 g of flour, one egg, a sachet of baking powder and two teaspoons of Backstube Winter into a smooth dough.\u003c\/li\u003e\n\u003cli\u003eShape the gingerbread, place it on a baking tray lined with baking paper and let it rest briefly.\u003c\/li\u003e\n\u003cli\u003eBake at 180 degrees for 12 to 15 minutes and brush with icing once cooled.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe tone is set by \u003ca href=\"\/en\/products\/zimtrinde-ceylon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e. To these come anise, allspice, mace and ginger for the warmth, plus orange peel, orange blossoms, coriander and black pepper for freshness and depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eClassic winter spice blend of twelve spices\u003c\/li\u003e\n\u003cli\u003eWith cinnamon, cloves, star anise and cardamom\u003c\/li\u003e\n\u003cli\u003eFor gingerbread, speculoos, stollen and biscuits\u003c\/li\u003e\n\u003cli\u003eAlso for plum butter, apple compote and sorbets\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same Backstube line come the fresh \u003ca href=\"\/en\/products\/backstube-zitrus-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Zitrus\u003c\/strong\u003e\u003c\/a\u003e and the chocolatey \u003ca href=\"\/en\/products\/backstube-schoko-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Schoko\u003c\/strong\u003e\u003c\/a\u003e. For gingerbread on its own our \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberger Lebkuchengewürz\u003c\/strong\u003e\u003c\/a\u003e fits, for classic baking the \u003ca href=\"\/en\/products\/backstubengeheimnis-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstubengeheimnis\u003c\/strong\u003e\u003c\/a\u003e. For mulled wine we recommend \u003ca href=\"\/en\/products\/ingos-gluhweingewurz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngos Glühweingewürz\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/weihnachtsbackerei\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChristmas baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Backstube Winter best suited for?\u003c\/strong\u003e\u003cbr\u003e\nBackstube Winter goes with all festive baking. It classically refines gingerbread, speculoos, stollen and biscuits, but also tastes good in plum butter, apple compote, baked apples and winter sorbets. A pinch gives any winter bake a festive depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Backstube Winter and Backstube Zitrus?\u003c\/strong\u003e\u003cbr\u003e\nBackstube Winter is warm and festive with cinnamon, cloves and star anise, while \u003ca href=\"\/en\/products\/backstube-zitrus-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Zitrus\u003c\/strong\u003e\u003c\/a\u003e is fresh and citrus-led for light summer bakes. At Christmas you use Winter, in summer the Zitrus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Backstube Winter and the gingerbread spice?\u003c\/strong\u003e\u003cbr\u003e\nBackstube Winter is a broad winter blend for many bakes, while the \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberger Lebkuchengewürz\u003c\/strong\u003e\u003c\/a\u003e is tuned specifically to gingerbread. For versatile winter baking you use Backstube Winter, for classic gingerbread the Lebkuchengewürz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Backstube Winter?\u003c\/strong\u003e\u003cbr\u003e\nStart with about one teaspoon per 500 g of flour or a pinch to refine. The blend is intense, so less is often more. Add more to taste.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Backstube Winter best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstube Winter goes with all festive baking. It classically refines gingerbread, speculoos, stollen and biscuits, but also tastes good in plum butter, apple compote, baked apples and winter sorbets. A pinch gives any winter bake a festive depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Backstube Winter and Backstube Zitrus?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstube Winter is warm and festive with cinnamon, cloves and star anise, while Backstube Zitrus is fresh and citrus-led for light summer bakes. At Christmas you use Winter, in summer the Zitrus.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Backstube Winter and the gingerbread spice?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstube Winter is a broad winter blend for many bakes, while the Klingenberger Lebkuchengewürz is tuned specifically to gingerbread. For versatile winter baking you use Backstube Winter, for classic gingerbread the Lebkuchengewürz.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Backstube Winter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Start with about one teaspoon per 500 g of flour or a pinch to refine. The blend is intense, so less is often more. Add more to taste.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564968317194,"sku":"31353","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/backstube_winter_c689da2d-4790-407f-9b6f-fff2863d18be-241961.jpg?v=1737111610"},{"product_id":"backstube-zitrus-1","title":"Backstube - Zitrus","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBackstube - Zitrus, the fresh summer baking blend with lemon, verbena and orange blossom\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBackstube Zitrus brings summery freshness to your kitchen. We mix it in our manufactory in Klingenberg am Main. Lemon, lemon myrtle and lemon verbena set the bright, zesty tone, joined by orange and meadowsweet blossoms, mandarin peel, tonka bean, vanilla and a touch of timut pepper. The result is citrus-fresh, floral and fine, made for light bakes that taste of summer.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBackstube Zitrus is a baking blend for everything light and fruity. Season biscuits, cookies, sponge cakes and yeast pastries with it, stir it into sorbets, creams and quark desserts, or refine stollen and summery patisserie. A pinch also gives panna cotta, yoghurt and fruit salad a citrus-fresh note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The aromas are floral and intense. Start sparingly, about half a teaspoon for a sponge batter, and adjust to taste.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLemon biscuits in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eKnead 250 g of flour, 125 g of cold butter, 80 g of sugar, one egg and two teaspoons of Backstube Zitrus into a smooth shortcrust pastry.\u003c\/li\u003e\n\u003cli\u003eWrap the dough in film and chill it in the fridge for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eRoll out the dough, cut out biscuits and place them on a baking tray lined with baking paper.\u003c\/li\u003e\n\u003cli\u003eBake them at 180 degrees for 10 to 12 minutes until pale yellow and dust them with icing sugar once cooled.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe fresh tone comes from lemon, \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e and lemon verbena. \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreen cardamom\u003c\/strong\u003e\u003c\/a\u003e brings a warm depth, while \u003ca href=\"\/en\/products\/lavendelbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elavender blossoms\u003c\/strong\u003e\u003c\/a\u003e and orange blossoms add a floral note. To these come meadowsweet blossoms, mandarin and orange peel, mint, chamomile blossoms, tonka bean, vanilla and a touch of timut pepper.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFresh citrus baking blend with 16 ingredients\u003c\/li\u003e\n\u003cli\u003eWith lemon, lemon myrtle, verbena and orange blossom\u003c\/li\u003e\n\u003cli\u003eFor biscuits, yeast pastries, stollen, sorbets and creams\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same Backstube line come the wintry \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e and the chocolatey \u003ca href=\"\/en\/products\/backstube-schoko-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Schoko\u003c\/strong\u003e\u003c\/a\u003e. For classic baking the \u003ca href=\"\/en\/products\/backstubengeheimnis-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstubengeheimnis\u003c\/strong\u003e\u003c\/a\u003e fits, for anything fruity the \u003ca href=\"\/en\/products\/apfelzauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eApfelzauber\u003c\/strong\u003e\u003c\/a\u003e. For sweetening and dusting we recommend our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom sugar\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Backstube Zitrus best suited for?\u003c\/strong\u003e\u003cbr\u003e\nBackstube Zitrus goes with everything light and fruity. It classically refines biscuits, sponge cakes and yeast pastries, but also tastes good in sorbets, creams, quark desserts and panna cotta. A pinch gives any summer dessert a citrus-fresh note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Backstube Zitrus and Backstube Winter?\u003c\/strong\u003e\u003cbr\u003e\nBackstube Zitrus is fresh and citrus-led for light summer bakes, while \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e is built around cinnamon and warming spices for winter baking. In summer you use Zitrus, at Christmas the Winter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Backstube Zitrus?\u003c\/strong\u003e\u003cbr\u003e\nStart with half to one teaspoon for a sponge batter or a pinch to refine. The floral aromas are intense, so less is often more. Add more to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Backstube Zitrus contain sugar?\u003c\/strong\u003e\u003cbr\u003e\nNo. Backstube Zitrus is a pure spice blend without sugar or additives. You add the sugar yourself when baking according to the recipe.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Backstube Zitrus best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstube Zitrus goes with everything light and fruity. It classically refines biscuits, sponge cakes and yeast pastries, but also tastes good in sorbets, creams, quark desserts and panna cotta. A pinch gives any summer dessert a citrus-fresh note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Backstube Zitrus and Backstube Winter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstube Zitrus is fresh and citrus-led for light summer bakes, while Backstube Winter is built around cinnamon and warming spices for winter baking. In summer you use Zitrus, at Christmas the Winter.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Backstube Zitrus?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Start with half to one teaspoon for a sponge batter or a pinch to refine. The floral aromas are intense, so less is often more. Add more to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Backstube Zitrus contain sugar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Backstube Zitrus is a pure spice blend without sugar or additives. You add the sugar yourself when baking according to the recipe.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564969431306,"sku":"31354","price":9.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Backstube_zitrus-132115.jpg?v=1736523091"},{"product_id":"orangenschale-2","title":"Orange Peel","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOrange peel – the dried aroma of ripe oranges\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround orange peel with the fine, fruity-bitter aroma of very ripe oranges. A classic of Chinese cooking, versatile also in marinades, dips and sauces.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIndispensable in many Chinese dishes, for example with fried pork or duck. Also as a seasoning in marinades, dips, salad dressing or sauces. In hot drinks such as mulled wine, punch or tea it also tastes excellent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool, dry and dark, then the aroma keeps for several months.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Chinese orange duck\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMarinate duck legs with soy sauce, honey, ginger and 1 tsp \u003cstrong\u003eorange peel\u003c\/strong\u003e, then roast golden brown in the oven at 180 °C. Serve with rice and pak choi.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried, ground orange peel with a fruity-bitter aroma\u003c\/li\u003e\n\u003cli\u003eA classic of Chinese cooking\u003c\/li\u003e\n\u003cli\u003eAlso for marinades, sauces and hot drinks\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplement the orange peel with our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for Asian curries or the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e for a braising base.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the orange peel?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per dish are usually enough; sweating it briefly in hot oil releases the aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is orange peel traditionally used?\u003c\/strong\u003e\u003cbr\u003e\nIn Chinese cooking for braised and wok dishes, in French classics for braised roasts and in mixology.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes orange peel taste bitter?\u003c\/strong\u003e\u003cbr\u003e\nIt brings a fine fruity bitter note that gives braised dishes and hot drinks depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store orange peel?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and dark, then it keeps for several months.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose the orange peel?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"1 to 2 tsp per dish are usually enough; sweating it briefly in hot oil releases the aroma.\"}},{\"@type\":\"Question\",\"name\":\"Where is orange peel traditionally used?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In Chinese cooking for braised and wok dishes, in French classics for braised roasts and in mixology.\"}},{\"@type\":\"Question\",\"name\":\"Does orange peel taste bitter?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It brings a fine fruity bitter note that gives braised dishes and hot drinks depth.\"}},{\"@type\":\"Question\",\"name\":\"How do I store orange peel?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cool, dry and dark, then it keeps for several months.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564972806410,"sku":"31390","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/orangenschale-gemahlen-472278.jpg?v=1738084241"},{"product_id":"rohrweisszucker","title":"White Cane Sugar","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhite cane sugar, a versatile sugar from sugar cane for every day\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClassic white cane sugar from pure sugar cane. With its clear, neutral-sweet note without any aftertaste, it is the ideal companion for coffee and tea and can be used 1:1 like ordinary household sugar.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor sweetening coffee and tea, for baking cakes and biscuits, in dessert cooking and for making jam. Also a reliable 1:1 replacement for household sugar in marinades and cocktails.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, cool and airtight so the sugar stays free-flowing and does not clump.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA versatile sugar from pure sugar cane\u003c\/li\u003e\n\u003cli\u003eClearly sweet, without aftertaste\u003c\/li\u003e\n\u003cli\u003eFor coffee, tea, baking, desserts and jam\u003c\/li\u003e\n\u003cli\u003eA 1:1 replacement for ordinary household sugar\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor caramelly depth, complement the white cane sugar with our \u003ca href=\"\/en\/products\/mauisu-dark-muscovado-zucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMAUISU Dark Muscovado Sugar\u003c\/strong\u003e\u003c\/a\u003e, and as an all-natural alternative the \u003ca href=\"\/en\/products\/panela-vollrohrzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePanela whole cane sugar\u003c\/strong\u003e\u003c\/a\u003e fits well.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does white cane sugar differ from white household sugar?\u003c\/strong\u003e\u003cbr\u003e\nWhite cane sugar comes from sugar cane instead of sugar beet, but tastes just as neutral-sweet and can be substituted 1:1.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store white cane sugar?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and airtight, then it stays free-flowing and does not clump.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs white cane sugar suitable for jams?\u003c\/strong\u003e\u003cbr\u003e\nYes, it is well suited. For firm jellies, add preserving sugar or pectin if needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs white cane sugar vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, it consists solely of sugar cane and is vegan.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does white cane sugar differ from white household sugar?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"White cane sugar comes from sugar cane instead of sugar beet, but tastes just as neutral-sweet and can be substituted 1 to 1.\"}},{\"@type\":\"Question\",\"name\":\"How do I store white cane sugar?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and airtight, then it stays free-flowing and does not clump.\"}},{\"@type\":\"Question\",\"name\":\"Is white cane sugar suitable for jams?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is well suited. For firm jellies, add preserving sugar or pectin if needed.\"}},{\"@type\":\"Question\",\"name\":\"Is white cane sugar vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it consists solely of sugar cane and is vegan.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564981981450,"sku":"11484","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Rohweisszucker_Thailand-765250.png?v=1737097602"},{"product_id":"apfelzauber","title":"Apfelzauber","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eApfelzauber, the fruity and floral spice blend for apple, pear and sweet desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eApfelzauber brings warmth and gentle sweetness to any sweet dish. We make the blend in our manufactory in Klingenberg am Main. Cinnamon blossoms and lemon myrtle set the tone, joined by meadowsweet, orange and chamomile blossoms, vanilla, cardamom and a touch of timut pepper. The result is fruity, floral and finely spiced, made for apple pie, compote and everything that smells of autumn and the bakery.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eApfelzauber is a dessert and baking spice. Stir it into apple sauce, apple and pear compote, semolina pudding or crumble dough, season apple pie and baked apples with it, or dust it over pancakes, yoghurt, quark and muesli. Sweet yeast pastries gain a floral note too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend already contains sugar and is floral and intense. For dusting, use sparingly with a pinch and adjust to taste.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaked apples in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180 degrees and core four apples with an apple corer without piercing them all the way through.\u003c\/li\u003e\n\u003cli\u003eMix 60 g of soft butter with 40 g of chopped almonds, 30 g of raisins and one teaspoon of Apfelzauber into a filling.\u003c\/li\u003e\n\u003cli\u003eFill the apples with it, place them in a baking dish and add a splash of apple juice.\u003c\/li\u003e\n\u003cli\u003eBake the apples for 25 to 30 minutes until soft, and dust them with a little Apfelzauber before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe foundation is \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, which combine fruity freshness with warm sweetness. \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreen cardamom\u003c\/strong\u003e\u003c\/a\u003e adds a fine depth. To these come meadowsweet, orange and chamomile blossoms, orange peel, vanilla, mint, lavender and a touch of timut pepper on a base of white cane sugar.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFruity and floral spice blend for desserts and baked goods\u003c\/li\u003e\n\u003cli\u003eWith cinnamon blossoms, lemon myrtle, vanilla and cardamom\u003c\/li\u003e\n\u003cli\u003eFor apple pie, baked apples, compote, crumble and yoghurt\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor sweetening and dusting our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom sugar\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e are ideal. For more cinnamon warmth there is \u003ca href=\"\/en\/products\/zimtrinde-ceylon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCeylon cinnamon bark\u003c\/strong\u003e\u003c\/a\u003e, and for classic baking the \u003ca href=\"\/en\/products\/backstubengeheimnis-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstubengeheimnis\u003c\/strong\u003e\u003c\/a\u003e. You will find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Apfelzauber best suited for?\u003c\/strong\u003e\u003cbr\u003e\nApfelzauber goes with everything fruity and sweet. It classically refines apple pie, apple sauce, baked apples and compote, but also tastes good on pancakes, yoghurt, quark, muesli and in crumbles. A pinch lifts any dessert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Apfelzauber?\u003c\/strong\u003e\u003cbr\u003e\nStart with half to one teaspoon for baking or a pinch for dusting. The blend is floral and intense, so less is often more. Add more to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Apfelzauber and Backstubengeheimnis?\u003c\/strong\u003e\u003cbr\u003e\nApfelzauber is a fruity and floral blend made especially for apple, pear and sweet desserts, while the \u003ca href=\"\/en\/products\/backstubengeheimnis-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstubengeheimnis\u003c\/strong\u003e\u003c\/a\u003e is a classic gingerbread and baking spice for doughs. For anything apple you use Apfelzauber, for festive pastries the Backstubengeheimnis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Apfelzauber contain sugar?\u003c\/strong\u003e\u003cbr\u003e\nYes, white cane sugar forms the base and carries the floral aromas. This means Apfelzauber can be used directly for sweetening and dusting without needing extra sugar.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Apfelzauber best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Apfelzauber goes with everything fruity and sweet. It classically refines apple pie, apple sauce, baked apples and compote, but also tastes good on pancakes, yoghurt, quark, muesli and in crumbles. A pinch lifts any dessert.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Apfelzauber?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Start with half to one teaspoon for baking or a pinch for dusting. The blend is floral and intense, so less is often more. Add more to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Apfelzauber and Backstubengeheimnis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Apfelzauber is a fruity and floral blend made especially for apple, pear and sweet desserts, while the Backstubengeheimnis is a classic gingerbread and baking spice for doughs. For anything apple you use Apfelzauber, for festive pastries the Backstubengeheimnis.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Apfelzauber contain sugar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, white cane sugar forms the base and carries the floral aromas. This means Apfelzauber can be used directly for sweetening and dusting without needing extra sugar.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"50g","offer_id":53006579925258,"sku":"31438","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"10g","offer_id":53006579958026,"sku":"23702","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Apfelzauber_klDose_Webshop_34a4a38f-8c7d-4cc4-add6-cb46450c46f5.png?v=1766526789"},{"product_id":"zimtbluten-ganz","title":"Whole Cinnamon Flowers","description":"\u003ch3\u003eWhole cinnamon flowers – a wood-free, intense cinnamon aroma\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFree of woody aromas\u003c\/strong\u003e – unlike the cinnamon stick (bark).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIntense aroma\u003c\/strong\u003e – strongly sweet, sharp and musky.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVersatile in sweet and savoury\u003c\/strong\u003e – compote, game, preserving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWorkshop quality\u003c\/strong\u003e – carefully selected by Altes Gewürzamt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUnlike the cinnamon stick (bark), the cinnamon flower is free of woody aromas. When you bite into the cinnamon flower, a strongly sweet, sharp and musky aroma develops.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eCrush in a mortar just before use or use whole for compote or for preserving. With roast game and wild fowl, add to the cooking fat.\u003c\/p\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your cinnamon world with the \u003ca href=\"\/en\/products\/zimtrinde-ceylon\"\u003eCeylon cinnamon bark\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\"\u003ecinnamon-flower sugar\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/back-set\"\u003ebaking set\u003c\/a\u003e. Also popular: \u003ca href=\"\/en\/products\/winterwarme\"\u003eWinter Warmth bundle\u003c\/a\u003e, \u003ca href=\"\/en\/products\/apfelzauber\"\u003eApple Magic\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/geschenkbox-franzbrotchen\"\u003eFranzbrötchen gift box\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/zucker-salze\"\u003esugar and salt world\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e. As a gift idea for bakers: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52109669564682,"sku":"31439","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Zimtbluetenganz_BD_WEBSHOP.png?v=1763129621"},{"product_id":"zimtrinde-ceylon","title":"Cinnamon Bark, Ceylon","description":"\u003ch3\u003eCeylon cinnamon bark – the fine, mild variety of true cinnamon\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTrue Ceylon cinnamon from Sri Lanka\u003c\/strong\u003e – fine, mild, noticeably more aromatic than Cassia.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLow in coumarin content\u003c\/strong\u003e – suitable for regular use.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVersatile in sweet and savoury\u003c\/strong\u003e – pastries, mulled wine, lamb, red cabbage, pumpkin.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWorkshop quality\u003c\/strong\u003e – carefully selected by Altes Gewürzamt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCeylon cinnamon bark is true cinnamon in the best sense: finely sweetish, lightly warm and with a delicate complexity that Cassia cinnamon does not reach. The thin, multiply rolled bark pieces come from \u003cem\u003eCinnamomum verum\u003c\/em\u003e, the cinnamon tree from Sri Lanka.\u003c\/p\u003e\n\u003cp\u003eThe cinnamon barks can be cooked along directly in the pot, infused in hot drinks or ground in a mortar after cooling. They release their aromas slowly and evenly – ideal for all dishes in which cinnamon should act as a background note without dominating.\u003c\/p\u003e\n\u003ch3\u003eWhat is Ceylon cinnamon bark suitable for?\u003c\/h3\u003e\n\u003cp\u003eCeylon cinnamon bark is an extraordinarily versatile spice: in sweet cooking it refines compotes, apple dishes, Christmas pastries, rice pudding, riz Casimir and desserts of all kinds. In mulled wine, chai, cocoa or flavoured teas it gives an unmistakable warmth.\u003c\/p\u003e\n\u003cp\u003eIn savoury cooking, too, the Ceylon cinnamon bark unfolds wonderfully: Moroccan lamb tagine, Oriental lentil soups, red cabbage, pumpkin dishes, braised poultry and beef ragouts benefit from its gentle warmth.\u003c\/p\u003e\n\u003ch3\u003eTips for use in the kitchen\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCook along\u003c\/strong\u003e: simply put the cinnamon bark in the pot and remove it after cooking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e: infuse in mulled wine, chai or cocoa, let steep for 10–15 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrinding\u003c\/strong\u003e: crush dry cinnamon bark in a mortar or in the spice mill.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e: grind fresh for cinnamon pastries – more intense than ground Cassia cinnamon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your cinnamon world with our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\"\u003ecinnamon-flower sugar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/back-set\"\u003ebaking set\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/winterwarme\"\u003eWinter Warmth bundle\u003c\/a\u003e. Also popular: \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\"\u003evanilla sugar with tonka bean\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzzucker-franzbrotchen\"\u003ecardamom sugar\u003c\/a\u003e. More classics in the \u003ca href=\"\/en\/collections\/zucker-salze\"\u003esugar and salt world\u003c\/a\u003e or the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e. As a gift idea for bakers and gourmets: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e, \u003ca href=\"\/en\/products\/geschenkbox-franzbrotchen\"\u003eFranzbrötchen gift box\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52524752994570,"sku":"31517","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_ceylon-221873.jpg?v=1736522888"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/04_backen-764781.png?v=1738948625","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/backen.oembed?page=2","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}