{"title":"spice bestseller","description":"\u003cp class=\"p1\"\u003e Discover for yourself why these spice blends and spices are among the favorites and are an indispensable part of kitchens all over the world.\u003c\/p\u003e","products":[{"product_id":"piment-d-espelette","title":"Piment d'Espelette","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePiment d'Espelette, an AOP-protected chilli from the French Basque Country\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePiment d'Espelette is a French chilli with AOP protection that may be grown exclusively around the town of Espelette in the Basque Country. We pack it gently in our workshop in Klingenberg am Main. Sun-dried and ground, with a mild-fruity profile, a lightly sweetish note and fine warmth. A heat that warms more than it burns and brings joy to beginners too.\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 Basque dishes: poulet basquaise, axoa and piperade. It refines steak, lamb, fish, seafood and egg dishes. Also in tomato sauce, over foie gras and surprisingly good in chocolate dessert or a praline filling. Scatter in directly or add over the finished dish at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Piment d'Espelette is mild to medium hot, not a habanero. Better to dose more generously than with normal chillies, otherwise the fruity character does not come into its own.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak with Piment d'Espelette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, rub the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, sear over high heat and let it rest.\u003c\/li\u003e\n\u003cli\u003eAfter slicing, sieve Piment d'Espelette over it, add a drop of olive oil and 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, then serve with grilled cherry tomatoes.\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\u003eA French AOP chilli from Espelette in the Basque Country\u003c\/li\u003e\n\u003cli\u003eMild-fruity with fine heat, lightly sweetish\u003c\/li\u003e\n\u003cli\u003eSun-dried and ground, without additives\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for Basque cooking, meat, fish and chocolate\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 paprika-powder range, our \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e from Hungary fits as a mild base and the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erose-hot paprika\u003c\/strong\u003e\u003c\/a\u003e for more heat. For a smoky profile we recommend the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura. Mediterranean companions are our \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e. For a pepper finish use the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend.\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 does AOP mean?\u003c\/strong\u003e\u003cbr\u003e\nAOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this, even if they look similar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Piment d'Espelette?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is thus noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Piment d'Espelette for?\u003c\/strong\u003e\u003cbr\u003e\nClassically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and even in chocolate desserts and praline fillings. If you like, you can see it as a salt substitute with a warmth component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Piment d'Espelette differ from noble-sweet paprika?\u003c\/strong\u003e\u003cbr\u003e\nNoble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does AOP mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"AOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Piment d'Espelette?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\"}},{\"@type\":\"Question\",\"name\":\"What can I use Piment d'Espelette for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and in chocolate desserts and praline fillings.\"}},{\"@type\":\"Question\",\"name\":\"How does Piment d'Espelette differ from noble-sweet paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563984359690,"sku":"15349","price":13.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/15349_piment-despelette_2023-12_web-617485.jpg?v=1736334213"},{"product_id":"wuerzpaste-gemuesebruehe","title":"Vegetable Stock Seasoning Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVegetable stock seasoning paste, a concentrated stock base without additives\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVegetable stock seasoning paste is the ready-made stock base with which you can set up an honest soup or a stew fond in seconds. We produce it in our workshop in Klingenberg am Main with fresh vegetables, naturally pure salts and fine spices, a joint composition by Ingo Holland and Stefan Marquard. Salt, leek, celery, onions, carrots, tomato paste, parsnip, mushrooms and parsley root form the base, rounded off with our Vadouvan blend and a pinch of juniper. Full-bodied, clear in taste, without flavour enhancers.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA stock base for beef, poultry and vegetable stocks, stews, soups and sauces. Standard dosage: one teaspoon or around 25 g per half litre of liquid. Also a pro tip as a seasoning finish for risotto, gravy and braised dishes. Store cool after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the paste contains salt and is concentrated. Dose carefully when cooking and adjust the seasoning at the end.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eQuick vegetable stock in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring half a litre of water to the boil in a pot, stir in a heaped teaspoon of vegetable stock seasoning paste.\u003c\/li\u003e\n\u003cli\u003eLet simmer quietly for three minutes, optionally add a few carrot slices or leek, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA plant-based seasoning paste with fresh vegetables and Vadouvan\u003c\/li\u003e\n\u003cli\u003eDeveloped with Ingo Holland and Stefan Marquard\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 as a stock base, soup seasoning and sauce spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mushroom and soy-sauce depth in braised dishes, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. Classic companions are \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\"\u003e\u003cstrong\u003esalad spice with garden herbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You can also get to know the Vadouvan component on its own as \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose vegetable stock seasoning paste correctly?\u003c\/strong\u003e\u003cbr\u003eStandard dosage: one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between vegetable stock seasoning paste and Umami seasoning paste?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does the seasoning paste keep after opening?\u003c\/strong\u003e\u003cbr\u003eKeep it sealed in the fridge and use within a few weeks. In our experience, a 150 g jar lasts you two to three months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich allergens does the paste contain?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock seasoning paste contains celery, mustard and peanut oil (in the Vadouvan component). In case of allergies the product should not be used.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose vegetable stock seasoning paste correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Standard dosage one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between vegetable stock seasoning paste and Umami seasoning paste?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\"}},{\"@type\":\"Question\",\"name\":\"How long does the seasoning paste keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep it sealed in the fridge and use within a few weeks. In our experience a 150 g jar lasts you two to three months.\"}},{\"@type\":\"Question\",\"name\":\"Which allergens does the vegetable stock seasoning paste contain?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock seasoning paste contains celery, mustard and peanut oil in the Vadouvan component. In case of allergies the product should not be used.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564468900106,"sku":"21636","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemuesebruehe-793269.jpg?v=1736522883"},{"product_id":"wuerzpaste-umami","title":"Umami seasoning paste","description":"\u003cp\u003e \u003cb\u003eSpicy paste creation by Ingo Holland \u003cspan\u003e†\u003c\/span\u003e \u0026amp; Stefan Marquard.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e Easy to dose and made exclusively with natural ingredients. \u003cu\u003e\u003cbr\u003e(\u003c\/u\u003e 1 tsp or 25 g to ½ l liquid)\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003c\/u\u003e \u003cbr\u003eThis seasoning paste will make your taste buds explode! Ingredients like shiitake and tomatoes create that magical umami moment with a typically spicy and savory flavor experience. Try it as a finishing touch to all kinds of sauces.\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Stefan Marquard \u0026amp; Ingo Holland \u003cspan\u003e†\u003c\/span\u003e – two friends from the top gastronomy with one goal:\u003cbr\u003e The development of intense seasoning pastes with only natural ingredients – without any additives! The result: three spicy pastes with the Marquard \u0026amp; Holland combination!\u003cbr\u003e It's fun to read the label on our seasoning pastes:\u003c\/p\u003e\n\n\u003ctable class=\"table table-bordered\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + fresh vegetables\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no iodized salts\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + pure natural salts\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no flow aids\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + finest spices \u0026amp; herbs\u003c\/td\u003e\n\n\u003ctd\u003e - no hidden flavor enhancers\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e ...as always in genuine Gewürzamt quality! \u003cbr\u003eHolland \u0026amp; Marquard have both been awarded a Michelin star for their culinary skills and earned 18 points in the Gault Millau guide. Back in the 1980s, the two friends were already cooking together in Swiss restaurants. \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg style=\"max-width: 100%;\" src=\"https:\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-filename=\"Paste_Umami.png\" data-filepath=\"\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-source=\"media\" class=\"dd-wysiwyg-media-image\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eIngredients:\u003c\/u\u003e\u003cbr\u003e Seasoning (tomato concentrate, parsnip), salt, shiitake, \u003cb\u003eCELERY\u003c\/b\u003e , leek, tomato paste, rapeseed oil, carrot, sugar, roasted onion (onion, sunflower oil), spice mix (onion, garlic, \u003cb\u003eMUSTARD\u003c\/b\u003e , urd bean, lentils, fenugreek, cumin, salt, fennel, turmeric, \u003cb\u003ePEANUT OIL\u003c\/b\u003e , curry leaves), parsnip, garlic ferm., herbs, \u003cb\u003eMUSTARD\u003c\/b\u003e , pepper, turmeric, nutmeg, allspice, clove.\u003c\/p\u003e\n\n\u003cp\u003e Keep refrigerated after opening.\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eNutritional values:\u003c\/u\u003e\u003cbr\u003e Energy (in kJ) 778, Energy (in kcal) 199, Fat (in g) 7.2, of which saturates (in g) \u0026lt; 0.5, Carbohydrates (in g) 21, of which sugars (in g) 18, Protein (in g) 6.5, Salt (in g) 16.0, Fiber (in g) -\u003c\/p\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564474372362,"sku":"21751","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wuerzpaste_umami-114840.jpg?v=1736522884"},{"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":"edelsuesser-paprika-dose","title":"Sweet paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSweet paprika from Hungary, hand-picked and stone-ground\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSweet paprika is a mild, fruity, full-bodied paprika powder from ripe Hungarian pods, without heat. We source the paprika from Hungary, where it ripens in the sun, is hand-picked and gently ground to a fine powder on stone mills. This traditional stone grinding preserves the essential oils and gives the typical deep-red colour and the full aroma that you'll search for in vain in industrial products. 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 goulash, paprika cream sauce, lecho and rice dishes. Goes with duck, chicken, beef, veal, pork, cheese, pulses, fried potatoes and vegetables. Gives any dark sauce, soup and braise depth and a warm red colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Sweet paprika is intense and sensitive to heat. Work your way up carefully to the right amount, taste at the end and avoid heating it in fat that is too hot, otherwise it turns bitter.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFinishing fried potatoes with paprika\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice yesterday's boiled potatoes and fry crisp in butter or olive oil.\u003c\/li\u003e\n\u003cli\u003eTake the pan off the heat, dust half a teaspoon of sweet paprika over the warm potatoes and toss.\u003c\/li\u003e\n\u003cli\u003eServe with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Pakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and a dash of sour cream. Never fry it in the hot pan, otherwise the paprika turns bitter.\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\u003eFrom Hungary, hand-picked and stone-ground\u003c\/li\u003e\n\u003cli\u003eSweet, without heat, full-bodied and deep red\u003c\/li\u003e\n\u003cli\u003eWorkshop quality, 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 goulash, poultry, vegetables and rice dishes\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 like it hotter, reach for the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e. For a smoky alternative, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura is the first choice. If you prefer paprika as coarse flakes rather than powder, you should try our \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-edelsuss\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian sweet paprika flakes\u003c\/strong\u003e\u003c\/a\u003e. For classic goulash roots, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e works as a pepper companion.\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 sweet paprika for?\u003c\/strong\u003e\u003cbr\u003e\nFor goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between sweet and \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003ehot rose paprika\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nSweet paprika is mild and completely without heat, its character is fruity and full-bodied. \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHot rose paprika\u003c\/strong\u003e\u003c\/a\u003e is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy does paprika turn bitter in a hot pan?\u003c\/strong\u003e\u003cbr\u003e\nThe natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does stone-ground mean?\u003c\/strong\u003e\u003cbr\u003e\nThe dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\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 can I use sweet paprika for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between sweet and hot rose paprika?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweet paprika is mild and completely without heat, its character is fruity and full-bodied. Hot rose paprika is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does paprika turn bitter in a hot pan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does stone-ground mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682633683210,"sku":"30336","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"38 g","offer_id":50682633650442,"sku":"31257","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682633715978,"sku":"22781","price":44.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/paprika.jpg?v=1789414160"},{"product_id":"geraucherter-paprika","title":"Smoked paprika mild","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika mild, Pimentón de la Vera Dulce from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoked paprika mild is one of the great spice classics of Spanish cooking. Behind the name Pimentón de la Vera Dulce lies a centuries-old tradition: red paprika pods are slowly smoked over oak wood and then finely ground. The result is a sweet-smoky aroma with natural depth, not an artificial smoke flavour but authentic spice craft. Mild and without heat, with a clear smoky accent.\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 real all-purpose spice, for paella, patatas bravas, chorizo dishes, BBQ rubs, stews, chickpeas, soups, sauces, marinades and vegetable dishes. It also works excellently on eggs, hummus or fried fish. Simply scatter over the finished dish for an intense aroma finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\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\u003ePimentón de la Vera Dulce from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak-wood fire, mild and sweet-smoky\u003c\/li\u003e\n\u003cli\u003eA classic for paella, chorizo, patatas bravas and aioli\u003c\/li\u003e\n\u003cli\u003eAlso in BBQ rubs, hummus and over fried potatoes\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed 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\u003eIf you are looking for heat, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\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 Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does mild differ from hot?\u003c\/strong\u003e\u003cbr\u003e\nOur mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e (Picante) with a clear heat. For universal use, the mild variety is the best choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does smoked paprika differ from liquid smoke?\u003c\/strong\u003e\u003cbr\u003e\nSmoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in 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 Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does mild differ from hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Our mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our smoked paprika hot (Picante) with a clear heat. For universal use, the mild variety is the best choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does smoked paprika differ from liquid smoke?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Smoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683457208586,"sku":"30341","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683457175818,"sku":"31265","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-mild-463927.jpg?v=1738084123"},{"product_id":"schwarzer-belem-pfeffer-1","title":"Black Belem Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Belem pepper, a Brazilian premium pepper from Amazonia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Belem pepper is our Brazilian everyday pepper from the Belem region in the Amazon lowlands. We pack it gently in our workshop in Klingenberg am Main. The profile: savoury-full-bodied, with harmonious heat and fine fruity notes. This makes it the uncomplicated answer to the question of what goes into the mill today, and it suits almost any dish without becoming dominant.\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 all-rounder for steak, beef, lamb, pork, poultry, fish and seafood. Seasons sauces, soups, stews, wok dishes and cold salads. Also over cheese, vegetable bowls and carpaccio as a finish. Freshly ground in the mill just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e ground pepper quickly loses its aroma. Better to buy whole corns and grind them fresh in the mill.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFinishing a steak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the steak out of the fridge an hour before frying, rub with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, sear over high heat and let it rest.\u003c\/li\u003e\n\u003cli\u003eAfter slicing, top with freshly ground Belem pepper, a drop of olive oil and 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 as a finish.\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\u003eSingle-origin from the Belem region in Brazil\u003c\/li\u003e\n\u003cli\u003eSavoury-full-bodied with harmonious heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\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\u003eA similarly versatile alternative is the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from India with an ethereal-fresh profile. Earthier and fuller is the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For blends, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black pepper varieties or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend with Szechuan and lemon myrtle is the first choice. Specialities are the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e or the fresh \u003ca href=\"\/en\/products\/gruner-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen pepper\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper 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 Belem pepper?\u003c\/strong\u003e\u003cbr\u003e\nBelem pepper comes from the region around the city of Belem in the Brazilian state of Pará, in the Amazon lowlands. The tropical climate produces full-bodied, savoury peppercorns with harmonious heat and fine fruity notes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Belem and \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003eKerala pepper\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBelem pepper from Brazil is savoury-full-bodied with a fruity depth, a classic everyday pepper. Kerala pepper from India is noticeably fresher and more ethereal with citrus and pine notes. Belem for the daily mill, Kerala as a fine finishing pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Belem pepper?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a harmonious balance between aroma and heat. It doesn't burn and doesn't overpower a dish, but supports the main aroma. Perfect as a universal table and cooking pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole peppercorns keep their aromas for 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 Belem pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Belem pepper comes from the region around the city of Belem in the Brazilian state of Pará, in the Amazon lowlands. The tropical climate produces full-bodied, savoury peppercorns with harmonious heat and fine fruity notes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Belem and Kerala pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Belem pepper from Brazil is savoury-full-bodied with a fruity depth, a classic everyday pepper. Kerala pepper from India is noticeably fresher and more ethereal with citrus and pine notes. Belem for the daily mill, Kerala as a fine finishing pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Belem pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a harmonious balance between aroma and heat. It doesn't burn and doesn't overpower a dish, but supports the main aroma. Perfect as a universal table and cooking pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole peppercorns keep their aromas for years.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683035582730,"sku":"30354","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683035615498,"sku":"19511","price":44.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/belem-pfeffer-993281.jpg?v=1736522842"},{"product_id":"baharat-dose","title":"Baharat ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaharat, the classic Middle Eastern spice blend for lamb and kebab\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBaharat (Arabic for \"spices\") is the classic blend of Middle Eastern and North African cooking, with almost every household between Morocco and Iran keeping a tin of its own house mix. We compose our version in our workshop in Klingenberg am Main from eleven components: black pepper, hot paprika, paprika flakes, cumin, cloves, coriander seeds, nigella, chili, mace, garlic and cardamom. Warm, lightly sweet and piquant, with the depth of a blend handed down over centuries.\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 minced lamb, cevapcici, meatballs, burger patties, kebab, köfte and skewers off the grill. Also for rice dishes, couscous, tagines, braises, fried potatoes and roasted root vegetables. In yoghurt marinades, hummus and over falafel as a seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Baharat is very aromatic and lightly hot. Work your way up carefully – a level teaspoon per 500 g of minced meat is usually enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb köfte in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine 500 g minced lamb with a finely diced onion, a clove of garlic and a level tablespoon of Baharat.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and form small elongated köfte.\u003c\/li\u003e\n\u003cli\u003eSear sharply on all sides in a pan with olive oil until the köfte are golden brown.\u003c\/li\u003e\n\u003cli\u003eServe with a yoghurt-tahini sauce and a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e, alongside couscous or flatbread.\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\u003eOriental spice blend of eleven components\u003c\/li\u003e\n\u003cli\u003eWarm, lightly sweet and piquant\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 as a lamb, kebab, köfte and cevapcici seasoning\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 want to go deeper into the North African world, reach for our \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e with more than 25 components. Indian counterparts are the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any oriental dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For vegetables, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is a great fit. 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 does Baharat mean?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is Arabic and simply means \"spices\". In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Baharat for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Baharat and \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003eRaz el Hanout\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Baharat?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\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 does Baharat mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is Arabic and simply means spices. In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Baharat for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Baharat and Raz el Hanout?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50682724417802,"sku":"30393","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50682724385034,"sku":"31264","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50682724352266,"sku":"23205","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/baharat-titelbild-neu.jpg?v=1788360542"},{"product_id":"bbq-beef-dose","title":"BBQ Beef","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Beef — a bold grill and roasting blend for beef\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Beef is our boldest beef seasoning for steak, brisket and everything off the smoker. We compose it in our workshop in Klingenberg am Main from salt, black pepper, long pepper, green pepper, onions, garlic, smoked salt, allspice, cloves and a pinch of chili. A warm, savoury blend with a subtle smoky note that lifts any T-bone and any pulled beef to BBQ heaven.\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 T-bone steak, tomahawk, entrecôte, beef fillet and brisket. Seasons burger patties, pulled beef, pot roast and beef ragout. Also for spare ribs, pepper sauce and smoker marinades. Rub on generously straight before searing or grilling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Beef already contains salt. Please don't add extra salt, or the meat turns too salty. A level tablespoon per 500 g of meat is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eT-bone steak off the grill in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the T-bone out of the fridge an hour before grilling and pat it dry with kitchen paper.\u003c\/li\u003e\n\u003cli\u003eRub with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, then apply BBQ Beef generously to both sides.\u003c\/li\u003e\n\u003cli\u003eOnto the hot grill: sear over direct heat for two minutes per side, then move to the indirect zone and bring up to a core temperature of 54 °C at around 110 °C.\u003c\/li\u003e\n\u003cli\u003eRest for five minutes before slicing, and serve with 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 and freshly ground \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e as a finish.\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\u003eBeef spice blend with three peppers and a smoky note\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\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 as a steak seasoning, brisket rub and burger spice\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 grill poultry alongside, add our \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e, the chicken counterpart of the same workshop philosophy. For a classic French steak butter, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is perfect. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e, the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e or the single-origin \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e. For a ready sauce to brush on, our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e is the ideal addition. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\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 can I use BBQ Beef for?\u003c\/strong\u003e\u003cbr\u003e\nFor T-bone steak, tomahawk, entrecôte, beef fillet, brisket, burger patties, pulled beef, pot roast, beef ragout and spare ribs. Also in BBQ sauces, in smoker marinades and as a seasoning for gravies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. BBQ Beef contains regular salt and a smoked salt for the smoky note. If you add more salt, the meat turns too salty. Simply use the blend on its own and finish with a pinch of Fleur de Sel when serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does BBQ Beef differ from BBQ Chicken?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Beef is distinctly bolder and more peppery, with three peppers and a smoked salt for beef affinity. \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is fruitier and milder, with a tomato and paprika accent for poultry. Beef for beef and game, Chicken for chicken and turkey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I leave steak with BBQ Beef before grilling?\u003c\/strong\u003e\u003cbr\u003e\nOne to two hours in the fridge is enough, or even just thirty minutes before grilling. Overnight isn't ideal because of the salt content — the meat would draw water and develop less of a sear crust.\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 BBQ Beef for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For T-bone steak, tomahawk, entrecôte, beef fillet, brisket, burger patties, pulled beef, pot roast, beef ragout and spare ribs. Also in BBQ sauces, in smoker marinades and as a seasoning for gravies.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. BBQ Beef contains regular salt and a smoked salt for the smoky note. If you add more salt, the meat turns too salty. Simply use the blend on its own and finish with a pinch of Fleur de Sel when serving.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does BBQ Beef differ from BBQ Chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Beef is distinctly bolder and more peppery, with three peppers and a smoked salt for beef affinity. BBQ Chicken, by contrast, is fruitier and milder, with a tomato and paprika accent for poultry. Beef for beef and game, Chicken for chicken and turkey.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I leave steak with BBQ Beef before grilling?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to two hours in the fridge is enough, or even just thirty minutes before grilling. Overnight isn't ideal because of the salt content, the meat would draw water and develop less of a sear crust.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50682840514826,"sku":"30394","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50682840482058,"sku":"31260","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682840547594,"sku":"22773","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq-beef-titelbild-neu.jpg?v=1788360474"},{"product_id":"bbq-chicken-1","title":"BBQ Chicken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Chicken — a savoury blend for chicken, turkey and poultry off the grill\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Chicken is a ready-made spice blend of salt, tomato, paprika and 16 more warm spices, tuned to chicken, turkey and all poultry cuts. We compose it in our workshop in Klingenberg am Main and bring the exotic aromatics of Mauritian cooking into your garden: savoury, lightly sweet, with warm depth. Salt is included, so there's nothing left to season.\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 poultry all-rounder for chicken breast, chicken legs, turkey steak, whole poultry, poulard wings, skewers and fillets. Works rubbed on dry just before grilling or roasting, or with a little peanut oil, vegetable oil or yoghurt as a short two-to-three-hour marinade. Also as a seasoning in \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ sauces\u003c\/strong\u003e\u003c\/a\u003e, dips and chicken burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Chicken already contains salt. Please don't add extra salt, or the poultry turns too salty. Work your way up to the right amount and taste at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled chicken in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eIn a bowl, combine chicken pieces with two tablespoons of peanut or vegetable oil and a level tablespoon of BBQ Chicken per 500 g of meat.\u003c\/li\u003e\n\u003cli\u003eLet it rest in the fridge for one to three hours — the longer, the more intense.\u003c\/li\u003e\n\u003cli\u003ePlace on the hot grill, grill golden-brown on both sides, and don't salt or season again while turning.\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\u003ePoultry spice blend with tomato, paprika and warm aromas, inspired by Mauritian cuisine\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\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 as a BBQ rub, poultry marinade and chicken seasoning\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 grill steak and poultry side by side, add our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, the beef counterpart of the same workshop philosophy. For a classic French steak butter with chicken, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is perfect. As a table pepper or for refining, we recommend the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend or the bold \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For a ready sauce to brush on, our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e is the ideal addition. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\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 can I use BBQ Chicken for?\u003c\/strong\u003e\u003cbr\u003e\nFor chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. BBQ Chicken already contains salt — it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate chicken with BBQ Chicken?\u003c\/strong\u003e\u003cbr\u003e\nOne to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content — the meat would dry out too much.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use BBQ Chicken for pork or beef?\u003c\/strong\u003e\u003cbr\u003e\nYes, that works. For a seasoning tuned specifically to beef, though, we have \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\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 BBQ Chicken for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. BBQ Chicken already contains salt, it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I marinate chicken with BBQ Chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content, the meat would dry out too much.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use BBQ Chicken for pork or beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, that works. For a seasoning tuned specifically to beef, we have BBQ Beef, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50682969030922,"sku":"30395","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50682968998154,"sku":"31261","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682969063690,"sku":"22774","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq-chicken-titelbild-neu.jpg?v=1788360505"},{"product_id":"bbq-pork","title":"BBQ Pork ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Pork, a grill and roasting blend for pork and pulled pork\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Pork is our robust seasoning blend for everything from the pig that goes on the grill, into the smoker or into the roasting pan. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, mustard, smoked paprika, pepper, caraway, chili, bay, thyme and brown sugar. The character: sweet-smoky with pepper heat, garlic depth and a caramel note from the brown sugar that, under heat, forms the typical BBQ crust on the meat.\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\u003eBBQ Pork is a classic for pulled pork, spare ribs, pork neck, crackling roast, pork belly, chops, pork fillet and schnitzel. Also as a rub for the smoker, in marinades with olive oil and mustard, for grill skewers, BBQ burgers and stuffed rolled pork roast. About two tablespoons per kilogram of meat, rub in firmly and leave for at least an hour, ideally overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Pork already contains salt and brown sugar. Only add extra salt at the end. The sugar caramelises quickly at higher temperatures, so cook indirectly on the grill or reduce the heat a little, otherwise the crust turns too dark.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: pulled pork from the oven\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAuthentic pulled pork without a smoker, but with patience and full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 6:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg pork neck or pork shoulder\u003c\/li\u003e\n\u003cli\u003e4 tbsp BBQ Pork\u003c\/li\u003e\n\u003cli\u003e2 tbsp mustard, 2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e250 ml apple juice, 100 ml apple vinegar\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003cli\u003eBurger buns, coleslaw\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the meat dry, rub with mustard and olive oil, then rub thickly with BBQ Pork. Rest in the fridge for at least four hours, better overnight. Preheat the oven to 110 degrees conventional. Put the meat in a roasting pan, add apple juice and apple vinegar, and cook covered for eight to ten hours until the meat falls apart. Pull with two forks and mix with the roasting juices. Serve on burger buns with Painmaker BBQ Sauce and coleslaw.\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\u003ePork spice blend with paprika, garlic and brown sugar\u003c\/li\u003e\n\u003cli\u003eA sweet-smoky character with pepper heat\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 pulled pork, spare ribs, crackling roast and pork belly\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\u003eA classic BBQ companion is our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e for beef and steak and our \u003ca href=\"\/en\/products\/schweinegluck\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e\u003c\/a\u003e for premium pork. As a ready sauce for pulled pork: \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish comes from our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. A heat kick: \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\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\u003eHow much BBQ Pork per kilo of meat?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: two tablespoons per kilogram. First brush the meat with mustard and olive oil, which helps the rub stick. Then rub generously with BBQ Pork. Before cooking, rest for at least an hour, better overnight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003eBBQ Beef\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich pork is ideal for pulled pork?\u003c\/strong\u003e\u003cbr\u003e\nClassically pork neck or pork shoulder, both have enough fat and connective tissue to become beautifully tender during slow cooking. Lean cuts like fillet or loin are not suitable, they turn dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use BBQ Pork for?\u003c\/strong\u003e\u003cbr\u003e\nBesides pulled pork and spare ribs, also for pork crackling roast, rolled pork roast, pork belly, chops, schnitzel marinades, BBQ burgers and minced-meat pizza topping. Also very aromatic over sweet-potato fries and grilled corn.\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 much BBQ Pork per kilo of meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb two tablespoons per kilogram. First brush the meat with mustard and olive oil, which helps the rub stick. Then rub generously with BBQ Pork. Before cooking, rest for at least an hour, better overnight.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from BBQ Beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. BBQ Beef is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which pork is ideal for pulled pork?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically pork neck or pork shoulder, both have enough fat and connective tissue to become beautifully tender during slow cooking. Lean cuts like fillet or loin are not suitable, they turn dry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use BBQ Pork for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides pulled pork and spare ribs, also for pork crackling roast, rolled pork roast, pork belly, chops, schnitzel marinades, BBQ burgers and minced-meat pizza topping. Also very aromatic over sweet-potato fries and grilled corn.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564770234634,"sku":"30397","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq-pork-titelbild-neu.jpg?v=1788360521"},{"product_id":"bester-festtagsbraten","title":"Bester Festtagsbraten","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBester Festtagsbraten, the roasting spice salt for the grand entrance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBester Festtagsbraten brings lamb, veal, poultry and beef to a festive point without masking the meat's own flavour. We compose this roasting spice salt in our workshop in Klingenberg am Main on a base of Spanish sea salt. The profile: a robust, savoury opening of black pepper and garlic, a warm herb heart of rosemary, sage and marjoram, and a rounded finish of allspice and nutmeg. A classic roasting seasoning that does everything the Sunday table needs.\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\u003eRub the meat generously with Bester Festtagsbraten before searing so an aromatic crust forms while roasting. You can also season again during cooking or add it to the roasting juices. It suits lamb shoulder, leg and rack, veal roast, rolled roast and veal shank, whole poultry such as poulard, turkey and duck, as well as roast beef and top round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The seasoning already contains sea salt, so add less salt of your own. For the best result, rub the meat at least 30 minutes before roasting so the aroma can soak in.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVeal roast with root vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub 1.5 kg of veal roast all over with two teaspoons of Bester Festtagsbraten and a little olive oil and let it rest for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the meat sharply on all sides over high heat until it has taken on colour.\u003c\/li\u003e\n\u003cli\u003eAdd carrots, celeriac and onions, deglaze with a glass of white wine and braise everything for 2.5 hours at 160 degrees in the oven.\u003c\/li\u003e\n\u003cli\u003eLoosen the roasting residue with a little stock, reduce it into a creamy sauce and round it off with freshly ground \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e.\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 base is Spanish sea salt, which carries the aromas. Added to that are robust \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for savouriness and heat, garlic for depth, and a classic line-up of herbs and spices of rosemary, sage, marjoram, bay, coriander, allspice and nutmeg. Exactly the combination you expect from a good Sunday roast.\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 roasting spice salt on a base of Spanish sea salt\u003c\/li\u003e\n\u003cli\u003eWith black pepper, garlic, rosemary, sage and allspice\u003c\/li\u003e\n\u003cli\u003eFor lamb, veal, poultry and beef, to rub in and to season\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\u003eFor the finishing touch on your roast we recommend \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky Pepper\u003c\/strong\u003e\u003c\/a\u003e. For long braises, reach for \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörsters Schmortopf\u003c\/strong\u003e\u003c\/a\u003e. You will find more seasoning ideas for meat and grill in our \u003ca href=\"\/en\/collections\/fleisch-grillgewurze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emeat and grill spices\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 the difference between Bester Festtagsbraten and steak pepper?\u003c\/strong\u003e\u003cbr\u003e\nBester Festtagsbraten is a salted all-in-one seasoning for rubbing into whole roasts, while \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is a pure pepper blend for quickly fried cuts such as steaks. For a Sunday roast you reach for Festtagsbraten, for the finish on a steak the steak pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat is Bester Festtagsbraten good for?\u003c\/strong\u003e\u003cbr\u003e\nBester Festtagsbraten suits lamb, veal, poultry and beef. It works especially well on lamb shoulder and leg, veal roast, whole poultry such as poulard and turkey, as well as roast beef and top round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nNo, as a rule you barely need any extra salt. The seasoning already contains Spanish sea salt, so add salt of your own only sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I rub in the roast?\u003c\/strong\u003e\u003cbr\u003e\nIt is best to rub the meat at least 30 minutes before roasting. That lets the aroma soak in and forms a savoury crust while searing.\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 the difference between Bester Festtagsbraten and steak pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bester Festtagsbraten is a salted all-in-one seasoning for rubbing into whole roasts, while Steak Pepper Gewürzamt is a pure pepper blend for quickly fried cuts such as steaks. For a Sunday roast you reach for Festtagsbraten, for the finish on a steak the steak pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat is Bester Festtagsbraten good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bester Festtagsbraten suits lamb, veal, poultry and beef. It works especially well on lamb shoulder and leg, veal roast, whole poultry such as poulard and turkey, as well as roast beef and top round.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, as a rule you barely need any extra salt. The seasoning already contains Spanish sea salt, so add salt of your own only sparingly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I rub in the roast?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is best to rub the meat at least 30 minutes before roasting. That lets the aroma soak in and forms a savoury crust while searing.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50907299250442,"sku":"31425","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"11 g","offer_id":53015103275274,"sku":"23712","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bester-festtagsbraten-titelbild-neu.jpg?v=1788360496"},{"product_id":"cafe-de-paris-dose","title":"Café de Paris","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCafé de Paris, the classic herb-butter blend for steaks, asparagus and grilled food\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCafé de Paris is the most mysterious spice blend in European brasserie cooking. What began as a house recipe for the legendary Café de Paris butter in Geneva, we distil in our workshop in Klingenberg am Main into more than 20 herbs and spices: tarragon, chervil, chives, savory, dill, marjoram, parsley, thyme, rosemary, paprika, turmeric, seaweed and more. The profile: complex and herby, lightly sea-savoury from the seaweed, with a fine heat from chili and a tart-citrus depth that turns steaks, white asparagus and grilled poultry into a classic.\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\u003eThe classic is Café de Paris butter: soak 25 g of the blend with 25 ml Worcestershire sauce and 75 ml water overnight, then work into 350 g of soft room-temperature butter, shape into a roll and chill. In light wine sauces for plaice, sole or salmon, stir in a teaspoon just before serving without cooking it in. As a marinade, Café de Paris becomes a paste with a little \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and a pinch of \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for asparagus spears or chicken breast before baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e always soak Café de Paris in the liquid overnight first – only then have the essential oils fully dissolved and the butter tastes rounded rather than sharp. The finished herb butter keeps for about 3 months in the freezer.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Café de Paris butter on entrecôte\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 4 entrecôtes of 220 g each, 2 tbsp neutral oil, freshly ground \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVerbena pepper\u003c\/strong\u003e\u003c\/a\u003e (citrusy, perfect with pale beef) and \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e to finish. For the butter, soak 25 g Café de Paris, 25 ml Worcestershire sauce and 75 ml water overnight, work into 250 g of soft butter, shape into a roll and chill for at least 2 hours.\u003c\/p\u003e\n\u003cp\u003eBring the steaks to room temperature, rub with neutral oil and sear in a very hot cast-iron pan for 2 minutes per side (core temperature 54 °C gives medium rare). Remove from the pan, rest for 4 minutes, season with Sun-Salt flakes and Verbena pepper. Lay on a slice of Café de Paris butter, let it melt briefly and serve immediately.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMore than 20 components in one blend that replaces eight different fresh herbs: tarragon, chervil, chives and dill for the classic brasserie herb base, savory, marjoram, thyme and rosemary for the savoury depth, paprika and chili for the fine heat, turmeric for colour and a hint of seaweed powder for the subtle sea depth that gives the Geneva original its international character.\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\u003eHerb-and-spice blend of more than 20 components after the classic brasserie recipe\u003c\/li\u003e\n\u003cli\u003eComplex and herby with tarragon, chervil, dill and a fine seaweed note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for herb butter, steaks, asparagus, grilled poultry and light fish sauces\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\u003eA salt finish on the steak: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for mineral freshness or the smoky \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e from the mill. A pepper finish: the citrus-elegant \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVerbena pepper\u003c\/strong\u003e\u003c\/a\u003e for white meat and fish or the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e for robust beef. A herb companion for Mediterranean dishes is the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan Herb Garden\u003c\/strong\u003e\u003c\/a\u003e. For asparagus with veal, add a dash 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 to the sauce. 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 exactly is Café de Paris?\u003c\/strong\u003e\u003cbr\u003e\nA herb-and-spice blend originally developed for the legendary Café de Paris butter in Geneva. The exact original recipe is a well-kept secret. Our interpretation with tarragon, chervil, seaweed and 17 further components follows the style: layered, herby, lightly sea-savoury.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze the butter?\u003c\/strong\u003e\u003cbr\u003e\nYes. The finished Café de Paris butter keeps in the freezer for up to 3 months. Simply shape into a roll, freeze and place slices straight onto the hot steak or poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat goes with Café de Paris besides steak?\u003c\/strong\u003e\u003cbr\u003e\nVery good with white and green asparagus, grilled salmon, plaice, sole, chicken breast, in light wine sauces for fish, over grilled corn and with seafood pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use for the butter?\u003c\/strong\u003e\u003cbr\u003e\nClassically 25 g of the blend to 350 g of butter. For a stronger character, up to 30 g. Always soak in Worcestershire and water overnight first, otherwise the aroma stays incomplete.\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 exactly is Café de Paris?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A herb-and-spice blend originally developed for the legendary Café de Paris butter in Geneva. The exact original recipe is a well-kept secret. Our interpretation with tarragon, chervil, seaweed and 17 further components follows the style and is layered, herby and lightly sea-savoury.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I freeze the butter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The finished Café de Paris butter keeps in the freezer for up to 3 months. Simply shape into a roll, freeze and place slices straight onto the hot steak or poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What goes with Café de Paris besides steak?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very good with white and green asparagus, grilled salmon, plaice, sole, chicken breast, in light wine sauces for fish, over grilled corn and with seafood pasta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much do I use for the butter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically 25 g of the blend to 350 g of butter. For a stronger character, up to 30 g. Always soak in Worcestershire and water overnight first, otherwise the aroma stays incomplete.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25 g","offer_id":50683012514058,"sku":"31473","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":53018220396810,"sku":"31476","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"2,5 g","offer_id":50683012448522,"sku":"23786","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/cafe-de-paris-titelbild-neu.jpg?v=1788360459"},{"product_id":"chili-con-carne","title":"Chili con Carne","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili Con Carne, a savoury spice blend for the Mexican original\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChili Con Carne is our spice blend for the beloved stew classic, composed by the Hollands in our workshop in Klingenberg am Main. It combines fiery chilies, intense black pepper and aromatic cumin with garlic, oregano, lemon peel and cloves. The character: strong and savoury, with a distinct but easily controllable heat and a surprisingly fresh citrus note. Even a small amount brings plenty of warmth to the dish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic is of course chili con carne, whether with minced beef, as a pulled version or vegetarian with beans and corn. Beyond that, the blend seasons tomato sauces, meatballs, meatloaf, braised dishes and marinades for grilled meat. It also adds a fiery depth to dips, on guacamole or over roasted vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e ease your way into the heat and season in several small portions, as the spices concentrate during simmering.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili con carne in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBrown 500 g of minced beef in hot oil until crumbly, add a diced onion and two garlic cloves and roast along.\u003c\/li\u003e\n\u003cli\u003eStir in 2 to 3 tsp of Chili Con Carne and roast briefly until the spices are fragrant.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of chopped tomatoes and a little stock, add a tin of kidney beans and corn and simmer gently for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason to taste with coarse \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep salt\u003c\/strong\u003e\u003c\/a\u003e and serve with rice or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAt its core is a high proportion of chili for the heat, complemented by black pepper and cumin for depth and warmth. Garlic and oregano provide the typically Mexican note, while lemon peel and cloves set a fresh, slightly sweet signature. If you like it even hotter, combine the blend with our \u003ca href=\"\/en\/products\/roter-chipotle-jalapeno-chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered chipotle jalapeño\u003c\/strong\u003e\u003c\/a\u003e or the extremely hot \u003ca href=\"\/en\/products\/chili-bhut-jolokia\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bhut Jolokia\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA savoury spice blend with a high chili content\u003c\/li\u003e\n\u003cli\u003eStrong and medium-hot with a fresh citrus note\u003c\/li\u003e\n\u003cli\u003eWithout salt, versatile to dose\u003c\/li\u003e\n\u003cli\u003eComposed by the Hollands, workshop 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\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA smoky depth comes from our \u003ca href=\"\/en\/products\/rauchiges-chilisalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chili salt\u003c\/strong\u003e\u003c\/a\u003e, and for Southern US cooking our \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e is a great fit. A special gift idea is our \u003ca href=\"\/en\/products\/ich-liebe-dich-chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e“I love you” Chili con Carne\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ seasonings\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 hot is the chili con carne blend?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot. The high chili content provides a distinct but easily controllable heat. Through the dosage you can set the dish from mild to fiery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the blend vegetarian or vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend consists exclusively of spices and is therefore vegan. It is equally suitable for a vegetarian chili sin carne with beans, corn and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the blend contain salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. It is a pure spice blend without salt. This way you decide the amount of salt yourself, ideally with a high-quality salt such as Luisenhaller deep salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much seasoning do I need for a classic chili con carne?\u003c\/strong\u003e\u003cbr\u003e\nFor 500 g of minced meat, count on about 2 to 3 teaspoons. Stir the blend in early and let it simmer so the aromas develop fully.\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\": \"How hot is the chili con carne blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot. The high chili content provides a distinct but easily controllable heat. Through the dosage you can set the dish from mild to fiery.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the blend vegetarian or vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The blend consists exclusively of spices and is therefore vegan. It is equally suitable for a vegetarian chili sin carne with beans, corn and vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the blend contain salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. It is a pure spice blend without salt. This way you decide the amount of salt yourself, ideally with a high-quality salt such as Luisenhaller deep salt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much seasoning do I need for a classic chili con carne?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For 500 g of minced meat, count on about 2 to 3 teaspoons. Stir the blend in early and let it simmer so the aromas develop fully.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564780294410,"sku":"30407","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_con_carne_2e7418cf-76fb-4427-b5bc-dcc55fcc97c7-242751.jpg?v=1736523020"},{"product_id":"curry-anapurna-dose","title":"Curry Anapurna","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Anapurna — a piquant Indian curry blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Anapurna is our boldest curry: piquant, with gentle roasted aromas and a pronounced heat. We compose it in our workshop in Klingenberg am Main from fourteen ingredients, including fenugreek, turmeric, cumin, coriander, fennel, chilies, garlic, ginger, galangal, pepper, cardamom, mace and cinnamon blossoms. The name Anapurna refers to the Hindu goddess of nourishment — a tribute to the powerful aromatics of this blend.\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\u003eAnapurna is ideal for hearty curries: pan-fried prawns, lamb, poultry, meatballs, lentil dals and slow-braised clay-pot dishes. Also in marinades for tandoori chicken, in yoghurt sauces and for currywurst sauce. Sweat it briefly in hot oil or ghee, then add your main ingredient or liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Anapurna is noticeably hotter than our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Work your way up carefully — a level teaspoon per person when cooking is usually plenty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb meatball curry in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g minced lamb with salt, pepper and chopped macadamia nuts, form small balls and brown them in a pan.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a level tablespoon of Curry Anapurna to the pan, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDrain a can of chickpeas, add them, and deglaze with 200 ml coconut milk.\u003c\/li\u003e\n\u003cli\u003eReturn the meatballs to the pan and braise gently for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh coriander.\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\u003ePiquant Indian curry blend of fourteen components\u003c\/li\u003e\n\u003cli\u003ePowerful heat with roasted aromas, fenugreek and galangal\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 curries, marinades, braises and currywurst sauce\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 a milder curry with a fruity vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any Indian dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\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\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 hot is Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Anapurna for?\u003c\/strong\u003e\u003cbr\u003e\nFor hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the name Anapurna mean?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Anapurna differ from Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is a dry Indian curry blend with piquant heat. \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\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 hot is Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Anapurna for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the name Anapurna mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Anapurna differ from Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is a dry Indian curry blend with piquant heat. Vadouvan, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084538122,"sku":"30412","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50798014071050,"sku":"31247","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50798013546762,"sku":"23138","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Curry_Anapurna_-_1.jpg?v=1789413630"},{"product_id":"curry-dragon","title":"Curry Dragon","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Dragon, a fruity-fiery curry blend with Bhut Jolokia and bird's-eye chili\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Dragon is our hottest curry blend and at the same time surprisingly fruity in composition. In our workshop in Klingenberg am Main we blend paprika, Tellicherry pepper, raspberry, turmeric, fenugreek, coriander, garlic, bird's-eye chili and Bhut Jolokia, ginger, nutmeg, long pepper, habanero, mustard, white pepper, clove, lemon myrtle, cinnamon and cardamom. The character: a fiery heat from two chili varieties plus three peppers, along with a fruity raspberry top note and the citrus freshness of lemon myrtle – heat that doesn't burn but aromatises.\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\u003eCurry Dragon is the choice for hot vegetable curries, poultry curries, currywurst sauces and lamb braises. Also in curry paste with coconut milk, in marinades for prawns and grilled tofu, in BBQ sauces for more depth and in minced-meat sauces with an Asian note. If you love currywurst, stir a tablespoon of Curry Dragon into 200 ml of tomato base – that's the heat the snack bar never manages. Season with the fruity \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 sauce gets the acidity top note it needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Bhut Jolokia is one of the hottest chilies in the world. Work your way up carefully – half a teaspoon for four portions is usually enough to start. Always balance the heat with yoghurt, cream or coconut milk, never rinse it down with water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: hellish currywurst sauce with berry depth\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe currywurst that makes every snack bar look old, ready in 20 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 sausages (bockwurst or Vienna)\u003c\/li\u003e\n\u003cli\u003e500 ml passata, 2 tbsp tomato paste\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Dragon, 1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, finely diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp honey, 1 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \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 \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Sweat the onion and garlic in butter until translucent. Roast the tomato paste along for a minute. Sweat the Curry Dragon and sweet paprika briefly, then deglaze immediately with the passata, otherwise the spices turn bitter. Simmer gently for 15 minutes. Season with honey, apple-quince balsamic vinegar, salt and Tasmanian pepper. Fry the sausages crisp in the pan, slice them, pour over the sauce and dust generously with additional sweet paprika.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Dragon?\u003c\/strong\u003e The raspberry brings a fruity freshness that is missing in normal curry blends – it balances the brutal Bhut Jolokia heat and makes the sauce layered rather than just hot. Tasmanian pepper at the table sets a second level of heat with an anise-like top note.\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 very hot curry blend with Bhut Jolokia, bird's-eye chili and habanero\u003c\/li\u003e\n\u003cli\u003eA fruity-aromatic character with raspberry and lemon-myrtle notes\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\u003eA pepper finish comes from the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e or the oriental-complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e. If you love hot blends, you should get to know our Ethiopian \u003ca href=\"\/en\/products\/berbere\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBerbere\u003c\/strong\u003e\u003c\/a\u003e with fenugreek depth and our Mexican \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e with a chocolate note. A sweet-fruity companion to the heat is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Acidity for currywurst sauces: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For the wok: \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle. 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 hot is Curry Dragon?\u003c\/strong\u003e\u003cbr\u003e\nVery hot. Bhut Jolokia is around 1,000,000 Scoville, habanero 200,000. The blend is calibrated to about 30,000 to 50,000 Scoville in perceived heat – clearly exceeding \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e. If you can't take much heat, reach for the family variant \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Dragon for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for currywurst sauces, vegetable curries with lentils or chickpeas, poultry and lamb curries, hot BBQ sauces, marinades for prawns and tofu, minced-meat pans with coconut milk and even in a hot mole variant.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does the raspberry do in the curry?\u003c\/strong\u003e\u003cbr\u003e\nDried raspberry sets a fruity-tart top note that takes the brutal character off the heat and aromatises it. A classic trick from fine dining – heat needs a fruit antagonist, otherwise it stays one-dimensional.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I balance the heat in the sauce?\u003c\/strong\u003e\u003cbr\u003e\nWith yoghurt, coconut milk, sour cream or a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003eMango Chutney\u003c\/a\u003e. Water doesn't help, capsaicin is fat-soluble. If you need to tone it down afterwards, add a tablespoon of peanut butter or cream to the sauce.\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 hot is Curry Dragon?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very hot. Bhut Jolokia is around 1,000,000 Scoville, habanero 200,000. The blend is calibrated to about 30,000 to 50,000 Scoville in perceived heat, clearly exceeding Curry Anapurna. If you can't take much heat, reach for the family variant Curry Maharadja.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Dragon for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for currywurst sauces, vegetable curries with lentils or chickpeas, poultry and lamb curries, hot BBQ sauces, marinades for prawns and tofu, minced-meat pans with coconut milk and even in a hot mole variant.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the raspberry do in the curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dried raspberry sets a fruity-tart top note that takes the brutal character off the heat and aromatises it. A classic trick from fine dining. Heat needs a fruit antagonist, otherwise it stays one-dimensional.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I balance the heat in the sauce?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With yoghurt, coconut milk, sour cream or a dollop of Mango Chutney. Water doesn't help, capsaicin is fat-soluble. If you need to tone it down afterwards, add a tablespoon of peanut butter or cream to the sauce.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564781605130,"sku":"30413","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_dragon_f856d3d3-57b6-49d2-8e08-97d8ecd42a10-383881.jpg?v=1736523030"},{"product_id":"curry-goa","title":"Curry Goa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Goa, a South Indian curry blend with fruity heat for fish and poultry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Goa is our fruity-hot South Indian curry blend – inspired by the markets of Goa, where Portuguese colonial history meets Indian spice craft. In our workshop in Klingenberg am Main we blend pepper, paprika, fenugreek, chili, turmeric, cumin, coriander, star anise, fennel, cardamom, mustard, ginger, galangal, nigella, mace, lemongrass, cloves and cinnamon. The character: a lively heat with citrus-anise fresh notes and a lightly sweet warmth 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\u003eCurry Goa is the classic for Goan fish curry, prawn curry and chicken vindaloo. Also for pork shoulder in a curry braise, cod in coconut milk, lentil stews with red lentils, rice dishes with fried vegetables and in a tomato-coconut sauce for pasta. A pinch also works in lamb braises with tomato. Sweat briefly in hot oil, then deglaze with coconut milk or tomatoes, and never dry-roast for longer than ten seconds – the fine mustard aromas otherwise tip into bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Goa is clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e, but milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e. A level tablespoon for four portions is the good middle ground. Fresh lime and coriander leaves at the end set the fresh accent to the heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Goan fish curry with prawns\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic of the Konkan coast in 25 minutes – the flavour highlight for every fish lover.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g cod, halibut or sea bass fillet\u003c\/li\u003e\n\u003cli\u003e200 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Goa, 1 onion, 3 cloves of garlic, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 200 g passata\u003c\/li\u003e\n\u003cli\u003e2 tbsp tamarind paste or 2 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely chop the onion, garlic and ginger and sweat in coconut oil until translucent. Sweat the Curry Goa for two to three seconds, then deglaze immediately with coconut milk and tomatoes. Stir in the tamarind or apple-quince balsamic. Simmer gently for five minutes. Cut the fish fillet into bite-sized pieces, slide them into the sauce and let them steep for a further five minutes, then add the prawns and let them cook through for three minutes. Season with salt and cubeb pepper, and serve with coriander leaves and a squeeze of lime juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Goa?\u003c\/strong\u003e Star anise and fennel in the mix bring the anise fresh notes that off-the-shelf Curry Goa lacks. Combined with the cubeb pepper (oriental-complex), you lift the profile to fine-dining level without it getting complicated.\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\u003eSouth Indian curry blend with star anise, galangal and lemongrass\u003c\/li\u003e\n\u003cli\u003eA fruity-hot character with citrus-anise freshness\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\u003eRelated curry profiles are our hot \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For the fermented depth in curries, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the pro's choice. A pepper finish on the fish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e with oriental depth or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e with an anise-like fruity heat. Acidity from the \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e as a tamarind substitute. Sweet-fruity alongside: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\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\u003eHow hot is Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. Clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, comparable to \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e, but clearly milder than \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sets Curry Goa apart from standard Indian curries?\u003c\/strong\u003e\u003cbr\u003e\nThe Portuguese colonial history: Goan curries use vinegar (instead of just yoghurt) as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich fish suits it best?\u003c\/strong\u003e\u003cbr\u003e\nFirm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Goa for vegetarian dishes too?\u003c\/strong\u003e\u003cbr\u003e\nVery well: for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\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 hot is Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. Clearly hotter than Curry Maharadja, comparable to Curry Anapurna, but clearly milder than Curry Dragon. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets Curry Goa apart from standard Indian curries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Portuguese colonial history. Goan curries use vinegar instead of just yoghurt as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which fish suits it best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Firm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Goa for vegetarian dishes too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very well for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564782031114,"sku":"30414","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_goa_e123f79c-7c79-406a-9f36-30c75a34f4f7-226426.jpg?v=1736523031"},{"product_id":"curry-jaipur-dose","title":"Curry Jaipur","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Jaipur — a piquant curry blend for European tastes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Jaipur is our curry for everyone who likes it Indian-piquant, but light and everyday-friendly. We compose it in our workshop in Klingenberg am Main from fifteen ingredients: fenugreek, coriander, turmeric, cumin, chilies, lemongrass, ginger, fennel, mustard seeds, black pepper, cardamom, garlic, mace, galangal and cinnamon blossoms. A brief roasting gives the blend its fresh, light yet piquant character.\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 curry seasoning for vegetable dishes, fish preparations, vinaigrettes, mayonnaises and light sauces. Also excellent in yoghurt dips, rice dishes, grilled vegetables and currywurst sauce. Unlike classic curries, Jaipur also works in cold applications like salad mayos and curried eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Jaipur is distinctly aromatic and lightly hot. Work your way up carefully — half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry vinaigrette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSeal three tablespoons of olive oil, a tablespoon of apple vinegar, a tablespoon of mango-chutney juice, half a teaspoon of Curry Jaipur and a teaspoon of honey in a jar and shake vigorously.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and pour over leaf salad with apple and roasted walnuts. Optionally add a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e.\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\u003ePiquant yet light curry blend of fifteen components\u003c\/li\u003e\n\u003cli\u003eWith lemongrass and galangal for a fresh 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 vegetables, fish, vinaigrettes and mayonnaises\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 a milder curry with a vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More piquant and bold is \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Very mild for the whole family is \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As an alternative for oriental aromas, try \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\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\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 hot is Curry Jaipur?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Jaipur especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Jaipur differ from Mumbai and Anapurna?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e is mild and fruity with vanilla and orange. \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e is piquant and bold with roasted aromas. Jaipur sits in between: piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Jaipur in mayonnaise?\u003c\/strong\u003e\u003cbr\u003e\nYes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\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 hot is Curry Jaipur?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Jaipur especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Jaipur differ from Mumbai and Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange. Anapurna is piquant and bold with roasted aromas. Jaipur sits in between, piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Jaipur in mayonnaise?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683100266762,"sku":"30415","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":51038942363914,"sku":"31256","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907619098890,"sku":"23563","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_jaipur_f6e43134-5043-4608-9647-23f7ab58d994-927350.jpg?v=1736523032"},{"product_id":"curry-kashmir","title":"Curry Kashmir","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Kashmir, the boldly spicy Indian curry blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Kashmir is our strongly roasted curry blend with a high chili content. It tastes intense, aromatic and lingeringly hot, ideal for anyone who likes their curry with real character and plenty of heat. We mix and fill it by hand 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\u003eCurry Kashmir develops its full aroma when you briefly toast it in hot oil or ghee before adding vegetables, pulses or tomatoes. This releases the essential oils and rounds out the blend beautifully. It works in vegetable curries, lentil and chickpea dishes, stews, rice and grain dishes, and gives salad dressings and marinades a bold note too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Because of the high chili content, start with a small amount and work your way up to the heat you want. Add salt at the very end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Kashmir chickpea curry\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA warming vegetarian curry that shows the blend off perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tins of chickpeas (400 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Kashmir\u003c\/li\u003e\n\u003cli\u003e1 onion, finely diced\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, chopped\u003c\/li\u003e\n\u003cli\u003e1 tin of chopped tomatoes (400 g)\u003c\/li\u003e\n\u003cli\u003e200 ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp oil or ghee\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e Sweat the onion and garlic in the oil until translucent. Add Curry Kashmir and toast briefly until fragrant. Pour in the tomatoes and coconut milk, stir in the drained chickpeas and let everything simmer gently for about 20 minutes. Season with salt at the end. Serve with rice or flatbread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy toast it first?\u003c\/strong\u003e Briefly toasting the blend in fat intensifies its roasted aromas and takes the edge off the heat without reducing it.\u003c\/p\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\u003eCurry Kashmir combines 16 ingredients. Turmeric provides the warm colour, while coriander and cumin form the earthy base. Chili along with long and black pepper deliver the bold kick of heat. Galangal, zedoary root, cardamom, mace, cinnamon flowers and cloves add depth and a subtle sweetness, while fennel, fenugreek, nigella and mustard round off the blend.\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\u003eStrongly roasted Indian curry blend made from 16 ingredients\u003c\/li\u003e\n\u003cli\u003eHigh chili content, hot and long-lasting\u003c\/li\u003e\n\u003cli\u003eWith galangal, zedoary root, nigella and cinnamon flowers\u003c\/li\u003e\n\u003cli\u003eIdeal for vegetable curries, pulses and stews\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\u003eIf you love curries, try \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e too. For something milder, go for \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e. For Indian braised dishes we recommend \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 hot is Curry Kashmir?\u003c\/strong\u003e\u003cbr\u003e\nThanks to the high chili content, the blend is distinctly hot and long-lasting. Start with a small amount and increase it to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Kashmir best for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable curries, lentil and chickpea dishes, stews and rice or grain dishes. It also works well in marinades and dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the blend correctly?\u003c\/strong\u003e\u003cbr\u003e\nToast the curry briefly in hot oil or ghee before adding the other ingredients. That is how the aroma develops best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Curry Kashmir contain additives?\u003c\/strong\u003e\u003cbr\u003e\nNo, the blend consists solely of spices, without flavour enhancers, anti-caking agents or additives.\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 hot is Curry Kashmir?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thanks to the high chili content, the blend is distinctly hot and long-lasting. Start with a small amount and increase it to taste.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Kashmir best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable curries, lentil and chickpea dishes, stews and rice or grain dishes. It also works well in marinades and dressings.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the blend correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Toast the curry briefly in hot oil or ghee before adding the other ingredients. That is how the aroma develops best.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Curry Kashmir contain additives?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, the blend consists solely of spices, without flavour enhancers, anti-caking agents or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564783210762,"sku":"30416","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_kashmir-584361.jpg?v=1736523103"},{"product_id":"curry-maharadja","title":"Curry Maharadja","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Maharadja, a very mild curry blend for the whole family\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Maharadja is our mildest curry variant and the perfect family seasoning for everyone who loves curry aromas but can't take heat. We compose it in our workshop in Klingenberg am Main from eighteen components: turmeric, coriander, fennel, fenugreek, cinnamon, cumin, lemongrass, mace, paprika, mustard, galangal, nigella, cardamom, clove, orange peel, black pepper, vanilla and long pepper. A warm, rounded, lightly sweet blend with vanilla and orange notes.\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 versatile curry seasoning for poultry, rice dishes, salads, mild soups and sauces. Also in yoghurt marinades, pumpkin soup and unusually good in desserts, chocolate mousse and vanilla ice cream. If you want to tone down a hot curry, mix in a teaspoon of Maharadja and family peace is saved. In coconut milk with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e it becomes a light curry broth for chicken or prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Maharadja is mild but very aromatic. For sweet dishes, a knife-tip is often enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFamily chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast fillet into cubes and fry in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Maharadja, and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and 100 ml stock, and simmer for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e, and serve with a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e and basmati rice.\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\u003eA very mild curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eWith vanilla, orange peel and long pepper for a sweet depth\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 curries, salads, soups, desserts and as a heat softener\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\u003eA little more piquant but still balanced is our \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e with Thai freshness. Clearly hotter is the \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e with Bhut Jolokia heat. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. A classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For the warm-sweet aromas of Christmas baking, reach for our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. As a salt finish with minerality, our \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e are a great fit. 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 hot is Curry Maharadja?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or a touch of chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Maharadja in sweet dishes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Maharadja differ from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Maharadja for?\u003c\/strong\u003e\u003cbr\u003e\nAs a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\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 hot is Curry Maharadja?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of Curry Hara or a touch of chili.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Maharadja in sweet dishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Maharadja differ from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Maharadja for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50907586429194,"sku":"30417","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907587543306,"sku":"23562","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_maharadja_77eb0159-07c7-41f5-8699-4380bc2e48e4-671823.jpg?v=1736523103"},{"product_id":"curry-mumbai-dose","title":"Curry Mumbai","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Mumbai — a mild, fruity Indian curry blend with vanilla and cardamom\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Mumbai is a fruity-floral curry blend with mild heat and an unusual vanilla note. We compose it in our workshop in Klingenberg am Main from eighteen ingredients: turmeric, coriander, fenugreek, fennel, black pepper, cumin, mace, lemongrass, chili, cinnamon blossom, mustard, galangal, long pepper, nigella, cardamom, cloves, orange peel and vanilla. Mumbai delivers the exotic sweetness and freshness that classic curry blends often lack.\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\u003eCurry Mumbai is ideal for mild curries with vegetables, poultry or fish. The vanilla and orange notes also make it an insider tip for desserts, creams, ice cream, rice pudding and chocolate puddings. Sweat briefly in hot oil or ghee, then add liquid or your main ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Mumbai is mild but very aromatic. Work your way up carefully — half a teaspoon per person is usually enough to start, especially with desserts.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMild chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast into bite-sized pieces and sear sharply in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Mumbai, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and simmer for ten to fifteen minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and a squeeze of lime, and serve with fresh coriander.\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\u003eIndian curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eMild, fruity character with vanilla and orange notes\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 curries, desserts, creams and ice cream\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 a hotter curry, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e with its roasted aromas and piquant heat. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great addition. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\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\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 hot is Curry Mumbai?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Mumbai for?\u003c\/strong\u003e\u003cbr\u003e\nBesides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Curry Mumbai and Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nMumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Curry Mumbai correctly?\u003c\/strong\u003e\u003cbr\u003e\nA rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\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 hot is Curry Mumbai?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for Curry Anapurna.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Mumbai for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Curry Mumbai and Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Curry Mumbai correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683107705098,"sku":"30418","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":50907430682890,"sku":"31253","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907432288522,"sku":"23556","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Curry_Mumbai_-_1.jpg?v=1789413804"},{"product_id":"purple-curry-1","title":"Purple Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePurple Curry, the fruity and sour curry blend with hibiscus\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePurple Curry is an unusual curry blend that owes its violet colour and its finely sour note to the hibiscus flower. We mix it in our manufactory in Klingenberg am Main. Warm spices such as cinnamon blossoms, mace, clove and cardamom meet an aromatic base of fenugreek, coriander, cumin and fennel. The result is a curry with fruity freshness that stands out clearly from classic Indian blends.\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 fine acidity makes Purple Curry especially elegant with light meat, fish and seafood. Season scallops, fish, poultry and rabbit with it, mix it with oil or coconut milk into a paste for a marinade or sauce base, or add it to vegetable curries, rice and creamy coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Toast the curry briefly in oil before adding liquid. That way the warm spices open up and the hibiscus acidity rounds off.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eScallops with Purple Curry in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat eight scallops dry and season them all over with Purple Curry and a little salt.\u003c\/li\u003e\n\u003cli\u003eHeat a little oil in a pan and sear the scallops golden for one to two minutes per side.\u003c\/li\u003e\n\u003cli\u003eRemove the scallops, add a splash of coconut milk and a pinch of Purple Curry to the pan and let the sauce reduce briefly.\u003c\/li\u003e\n\u003cli\u003eArrange the scallops on the sauce and serve them with rice.\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 warm seasoning comes from \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e, with fresh heat from \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e. The fruity acidity and the violet colour come from the hibiscus flower, joined by fenugreek, black pepper, garlic, coriander, mustard seed, cumin, cloves, fennel and anise.\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\u003eCurry blend with hibiscus for fruity acidity and a violet colour\u003c\/li\u003e\n\u003cli\u003eWarm and savoury through cinnamon blossom, mace, clove and cardamom\u003c\/li\u003e\n\u003cli\u003eIdeal with scallops, fish, poultry and rabbit\u003c\/li\u003e\n\u003cli\u003eCan also be used as a paste and sauce base\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 more curry variety the mild \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e, the aromatic \u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e fit well. For something more exotic, reach for the \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai curry\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\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\u003eWhy is the curry violet?\u003c\/strong\u003e\u003cbr\u003e\nThe colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Purple Curry best suited to?\u003c\/strong\u003e\u003cbr\u003e\nThe fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Purple Curry and Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nPurple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a curry paste from it?\u003c\/strong\u003e\u003cbr\u003e\nMix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is the curry violet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\"}},{\"@type\":\"Question\",\"name\":\"What is Purple Curry best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Purple Curry and Curry Goa?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Purple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while Curry Goa is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\"}},{\"@type\":\"Question\",\"name\":\"How do I make a curry paste from it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683102626058,"sku":"30419","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683102658826,"sku":"23206","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/purple-curry_8a6569d7-b0c6-4a34-ba5f-657797770914-925640.jpg?v=1738084250"},{"product_id":"ducca-1","title":"Ducca","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDucca, an Egyptian seasoning blend with sesame, chickpeas and a hazelnut note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDucca (or dukkah) is the Egyptian seasoning blend served with warm flatbread in Cairo and Alexandria, dipped in olive oil. We compose it in our workshop in Klingenberg am Main from roasted sesame, roasted chickpeas, coriander seeds, cumin, black pepper, thyme and mint. The character: nutty, lightly earthy from the cumin, with an aromatic herb accent and an unmistakable crunch from the roasted chickpeas.\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\u003eDucca classically with warm bread and olive oil as a dip: dip the bread in olive oil, then press it into the Ducca. Also over hummus, yoghurt dips, labneh and salads. As a seasoning over grilled vegetables, pumpkin, cabbage dishes, sweet potatoes, fried fish, poultry and lamb. Even over poached eggs, avocado toast and as a topping in bowls. Scatter only at the end, otherwise the sesame loses its freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Ducca already contains salt, so go easy on additional salt when seasoning. Store dry, cool and protected from light so the roasted sesame keeps its nutty depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: roasted sweet potatoes with Ducca yoghurt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean main course or vegetarian side in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg sweet potatoes, cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt, 1 tbsp tahini, 1 clove of garlic, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e3 tbsp Ducca, fresh parsley and pomegranate seeds to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Toss the sweet potato wedges on a baking tray with olive oil and salt. Bake at 200 degrees fan for 25 minutes, turning once. Stir the yoghurt with tahini, pressed garlic and lemon juice until creamy. Spread the yoghurt on plates, place the sweet potatoes on top, and top generously with Ducca, parsley and pomegranate seeds. Serve with warm flatbread.\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\u003eEgyptian seasoning blend with sesame, chickpeas, coriander and cumin\u003c\/li\u003e\n\u003cli\u003eA nutty-earthy character with herb accents and crunch\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 as a bread dip, hummus topping, salad and vegetable seasoning\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\u003eClassic Levantine companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e with wild thyme and sumac for bread and hummus, as well as \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot accents. A sweet-fruity side comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Salt for yoghurt and bread dough: \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\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 does Ducca taste like?\u003c\/strong\u003e\u003cbr\u003e\nNutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do you eat Ducca?\u003c\/strong\u003e\u003cbr\u003e\nClassically with warm bread and olive oil: first dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Ducca and \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003eZa'atar\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nDucca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Ducca for?\u003c\/strong\u003e\u003cbr\u003e\nOver roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\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 does Ducca taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do you eat Ducca?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with warm bread and olive oil. First dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ducca and Za'atar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ducca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. Za'atar is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Ducca for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50684734996746,"sku":"30421","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684735029514,"sku":"23207","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ducca_a4739211-3720-46e8-ad3f-9e7ed9ba9cad-434537.jpg?v=1736523192"},{"product_id":"garam-masala-1","title":"Garam Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGaram Masala, a robust Indian spice blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGaram Masala (roughly translated \"hot blend\") is the central spice blend of North Indian cooking and what gives many dishes their typical character – a warm, roasted depth that is missing in dry-ground curry powders. We compose our Garam Masala in the workshop in Klingenberg am Main from roasted spices such as cumin, coriander, long pepper, cinnamon, cloves, mace and bay. The character: warm, full-bodied, with a fine heat and a hint of sweetness 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\u003eA classic for North Indian curries, lamb dishes, chicken tikka, lentil dals, rice dishes, stews and pilaf. Seasons marinades for lamb and beef, yoghurt dips, soups and braises. Also as an accent over finished curries – a teaspoon just before serving brings the aroma freshly into the pot. Also works over grilled vegetables, aubergines, cauliflower and potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Garam Masala is traditionally added only towards the end of cooking so the roasted aromas are preserved. With long cooking, the fine essential oils evaporate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: chicken curry in 30 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe North Indian comfort dish – faster than ordering pizza.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g chicken breast in pieces\u003c\/li\u003e\n\u003cli\u003e2 tbsp Garam Masala\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground turmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for a fruity note\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e200 ml cream or coconut milk, 1 tin of tomatoes, 2 tbsp ghee or oil\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, fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely chop the onion, garlic and ginger and fry in ghee. Add the chicken and sear sharply. Roast 1 tbsp Garam Masala with turmeric briefly, then deglaze with tomatoes and cream. Simmer for 15 minutes. Stir in the Curry Mumbai and season with salt. Before serving, scatter the second tablespoon of Garam Masala over the curry. Serve with fresh coriander and rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Garam Masala twice?\u003c\/strong\u003e The first tablespoon while searing gives depth, the second when serving brings fresh aromas. Indian cooks have used this two-point trick for generations – it makes the curry taste much more layered.\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 roasted Indian spice blend with long pepper, cinnamon and clove\u003c\/li\u003e\n\u003cli\u003eA warm, savoury depth with a fine heat\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\u003eGaram Masala is rarely used on its own – mostly in a duo with our curries \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e (mild-fruity), \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e (piquant) or \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJaipur\u003c\/strong\u003e\u003c\/a\u003e (European). For single-origin spices, \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e suit it. If you like it heartier still, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as a fermented curry variant. For the sweet-fruity side with curry, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e fits.\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's the difference between Garam Masala and curry?\u003c\/strong\u003e\u003cbr\u003e\nGaram Masala is a roasted blend of spices without a fixed standard – every region and family has its own recipe. Curry blends like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e additionally contain turmeric (for the yellow colour) and are more Western in character. In India itself people rarely speak of \"curry powder\" – there, Garam Masala is the standard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I add Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nClassically in two stages: at the start while searing for depth, and at the end just before serving for fresh roasted aromas. If you do both, you lift the dish to the next level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Garam Masala for?\u003c\/strong\u003e\u003cbr\u003e\nFor North Indian curries, chicken tikka, lamb dishes, lentil dals, rice dishes, pilaf, yoghurt marinades and braises. Also over grilled vegetables, aubergines, cauliflower and potatoes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot with a warm depth, not burning. The heat comes above all from the black pepper and cayenne. If you like it hotter, combine with our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e or some fresh chili.\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's the difference between Garam Masala and curry?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Garam Masala is a roasted blend of spices without a fixed standard; every region and family has its own recipe. Curry blends like Curry Mumbai additionally contain turmeric for the yellow colour and are more Western in character. In India itself people rarely speak of curry powder; there, Garam Masala is the standard.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically in two stages, at the start while searing for depth, and at the end just before serving for fresh roasted aromas. If you do both, you lift the dish to the next level.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Garam Masala for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For North Indian curries, chicken tikka, lamb dishes, lentil dals, rice dishes, pilaf, yoghurt marinades and braises. Also over grilled vegetables, aubergines, cauliflower and potatoes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Medium-hot with a warm depth, not burning. The heat comes above all from the black pepper and cayenne. If you like it hotter, combine with our Harissa or some fresh chili.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683138048266,"sku":"30424","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683138015498,"sku":"23202","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/garam-masala-195144.jpg?v=1738084122"},{"product_id":"klasse-hackipulver","title":"Mince Seasoning (Klasse Hackipulver)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKlasse Hackipulver, a Franconian minced-meat seasoning for meatballs, rissoles and meatloaf\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKlasse Hackipulver is our classic for minced meat and the thing that gives Grandma's rissoles their unmistakable character. We compose it in our workshop in Klingenberg am Main from onions, black pepper, sweet paprika, cumin, smoked paprika, caraway, cloves, nutmeg, garlic, coriander, marjoram, mustard, bay leaves, lemon and cardamom. The character: warm-savoury with a fine smoke note, a strong onion depth and a citrus tip that makes the minced meat seem fresher.\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\u003eKlasse Hackipulver is the standard seasoning for rissoles, meatballs, meatloaf, hachés, meat fillings, klopse, Königsberg klopse, meatballs, cevapcici variations and stuffed peppers. Also in minced-meat sauces for lasagne, bolognese, cannelloni and moussaka. About two level teaspoons per 500 g mince, worked into the cold minced meat and left to rest briefly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Always work the seasoning into the cold minced meat and let it rest for at least 15 minutes before frying – this keeps the rissoles juicy and full of flavour.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic German rissoles from Grandma's kitchen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJuicy rissoles with full aroma in 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 (8 rissoles):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g mixed minced meat\u003c\/li\u003e\n\u003cli\u003e1 stale bread roll, soaked in water\u003c\/li\u003e\n\u003cli\u003e1 onion, finely diced and sweated golden-brown in butter\u003c\/li\u003e\n\u003cli\u003e1 egg (size M), 2 tbsp parsley\u003c\/li\u003e\n\u003cli\u003e2 tsp Klasse Hackipulver, 1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt flakes\u003c\/strong\u003e\u003c\/a\u003e to season\u003c\/li\u003e\n\u003cli\u003e2 tbsp clarified butter or vegetable oil for frying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Squeeze out the roll, combine with minced meat, sweated onion, egg, parsley, Hackipulver and salt. Knead for a maximum of one minute, otherwise the rissoles turn tough. Form eight equal-sized rissoles from the mixture. Fry in a pan with clarified butter over medium heat for four minutes per side, until golden-brown and cooked through. Serve with fried potatoes, sauerkraut or simple mashed potato.\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 minced-meat spice blend with onions, paprika, mustard and marjoram\u003c\/li\u003e\n\u003cli\u003eA warm-savoury character with a smoke note and citrus tip\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 rissoles, meatballs, meatloaf, cevapcici and bolognese\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\u003eClassic German companions: \u003ca href=\"\/en\/products\/majoran-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried marjoram\u003c\/strong\u003e\u003c\/a\u003e for the minced meat and the \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for freshly baked bread alongside. A salt finish on the finished rissoles: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for minerality or \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e from the mill. A pepper accent at the table: the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e. For meatballs with an oriental note: our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\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\u003eHow much Hackipulver per 500 g mince?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: two level teaspoons per 500 g minced meat. With pure beef mince a little more, with pork mince a little less. If you like it stronger, go to one tablespoon per 500 g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Klasse Hackipulver for?\u003c\/strong\u003e\u003cbr\u003e\nBesides rissoles and meatballs, also for meatloaf, cevapcici, Königsberg klopse, bolognese sauce, lasagne filling, stuffed peppers, cabbage rolls, moussaka, meatballs and minced-meat pizza topping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called Hackipulver?\u003c\/strong\u003e\u003cbr\u003e\n„Hacki“ is an affectionate term for minced meat, „Klasse“ stands for the quality of the blend. The name grew in the Franconian-German language area and describes a seasoning that turns minced meat into a top-class rissole.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Hackipulver differ from \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003eBaharat\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nHackipulver is the German minced-meat blend with onions, mustard and marjoram – classically warm-savoury. Baharat is the oriental minced-meat blend with pepper, paprika and cardamom – noticeably more piquant and exotic. Hackipulver for rissoles, Baharat for köfte and cevapcici.\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 much Hackipulver per 500 g mince?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb, two level teaspoons per 500 g minced meat. With pure beef mince a little more, with pork mince a little less. If you like it stronger, go to one tablespoon per 500 g.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Klasse Hackipulver for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides rissoles and meatballs, also for meatloaf, cevapcici, Königsberg klopse, bolognese sauce, lasagne filling, stuffed peppers, cabbage rolls, moussaka, meatballs and minced-meat pizza topping.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called Hackipulver?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hacki is an affectionate term for minced meat, Klasse stands for the quality of the blend. The name grew in the Franconian-German language area and describes a seasoning that turns minced meat into a top-class rissole.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Hackipulver differ from Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hackipulver is the German minced-meat blend with onions, mustard and marjoram, classically warm-savoury. Baharat is the oriental minced-meat blend with pepper, paprika and cardamom, noticeably more piquant and exotic. Hackipulver for rissoles, Baharat for köfte and cevapcici.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564788977930,"sku":"30432","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/klasse-hackipulver-712275.jpg?v=1738084188"},{"product_id":"melange-du-jardin","title":"Mélange du Jardin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange du Jardin, a fresh garden-herb blend for quark, salads and cold dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange du Jardin is our garden-herb blend for fresh, cold cooking. We compose it in our workshop in Klingenberg am Main from chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon. The character: fresh and herby with a fine onion depth and a subtle aniseed note from the tarragon that brings quark, salads and dips to life without overpowering them.\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\u003eMélange du Jardin is a universal herb seasoning for cold and warm dishes. Stir it straight into salad dressings and vinaigrettes, season quark, cream cheese and yoghurt dips for aromatic spreads, or scatter it over grilled vegetables and oven vegetables before roasting. Also for fish and seafood, for fried potatoes, baked potatoes and potato salad, in soups and sauces as a finishing note, and fresh over scrambled egg and omelette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The fine herbs release their aroma best when fresh. Scatter Mélange du Jardin over the finished dish or stir it into a cold base rather than cooking it for a long time. Shake briefly before use so the herbs are evenly distributed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: herb vinaigrette for leaf salad\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 3 tbsp olive oil, 1 tbsp white wine vinegar or \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e, 1 tsp Dijon mustard and 1 tsp Mélange du Jardin into a screw-top jar.\u003c\/li\u003e\n\u003cli\u003eAdd a pinch of salt and shake vigorously until the vinaigrette binds to a creamy texture.\u003c\/li\u003e\n\u003cli\u003ePour over mixed leaf salad with cherry tomatoes, cucumber and fresh goat's cheese, optionally add a drizzle of \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTen components for the typical garden seasoning: chives and parsley for the fresh base, red onions and garlic for the savoury depth, dill tips and chervil for the fine freshness, lovage for the herby core, wild garlic for the garlicky note, tarragon for the subtle aniseed tip and paprika for a rounded colour.\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\u003eGarden-herb blend of ten components with chives, dill and tarragon\u003c\/li\u003e\n\u003cli\u003eFresh and herby with a fine onion depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eIdeal for quark, salads, dips and cold dishes\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 the Mediterranean herb world, \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic choice. With tomato and lemon myrtle, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e comes into play. The salt counterpart for herb cooking is our \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerb Seasoning Salt\u003c\/strong\u003e\u003c\/a\u003e. As a vinaigrette base we recommend \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\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\u003eWhich herbs are in Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nChives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon – ten components for the typically fresh garden seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange du Jardin differ from herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth – ideal for quark, salads and cold dishes rather than for braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I shake the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are in Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon, ten components for the typically fresh garden seasoning.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange du Jardin differ from herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Herbes de Provence are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth, ideal for quark, salads and cold dishes rather than for braises.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\"}},{\"@type\":\"Question\",\"name\":\"Why should I shake the blend before use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"12 g","offer_id":50684621062410,"sku":"31497","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"150 g","offer_id":50684621095178,"sku":"23829","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange-du-jardin-990316.jpg?v=1736624487"},{"product_id":"melange-noir","title":"Mélange Noir","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange Noir, a powerful pepper blend of three black peppers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange Noir is a compact black pepper blend with character and depth, perfect for steak, game and everything off the grill. We compose it in our workshop in Klingenberg am Main from three single-origin peppers: classic black pepper as the base, resinous-spicy cubeb pepper for exotic depth, and \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e with warm, slightly sweet notes. A powerful blend that gives any cut of meat depth without overwhelming it.\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\u003eMélange Noir is a steak pepper for rump steak, chops, roast beef, prime rib, rack of lamb, game, roasting joints and everything off the grill. Apply generously to the meat before searing or grilling, ideally together with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. Also suited to cooking into dark sauces, game ragouts and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Mélange Noir is very intense and develops more heat as it cooks. Work your way up carefully and taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled steak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the steak out of the fridge an hour before grilling, rub it with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and grind Mélange Noir over it from the mill.\u003c\/li\u003e\n\u003cli\u003eOnto the hot grill, sear briefly and sharply on both sides, let it rest, and after slicing serve with a drop of olive oil and 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 as a finish.\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\u003ePepper blend of three single-origin black peppers\u003c\/li\u003e\n\u003cli\u003ePowerful, deep, with a resinous-spicy cubeb note\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 as a steak pepper, grill pepper and roast pepper\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 single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For more freshness and fruit, the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend with Szechuan and lemon myrtle is an alternative. A classic with steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper 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 Mélange Noir especially good for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is cubeb pepper?\u003c\/strong\u003e\u003cbr\u003e\nCubeb pepper (also called tailed pepper) is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange Noir differ from the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003eSeven blend\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure black-pepper trio and tastes earthy and concentrated. \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use Mélange Noir whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Mélange Noir especially good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\"}},{\"@type\":\"Question\",\"name\":\"What is cubeb pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cubeb pepper, also called tailed pepper, is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange Noir differ from the Seven blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Noir is a pure black-pepper trio and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"}},{\"@type\":\"Question\",\"name\":\"Should I use Mélange Noir whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"We recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683151581450,"sku":"30441","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683151614218,"sku":"31248","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683151646986,"sku":"23131","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683151548682,"sku":"14413","price":64.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange_noir-978784.jpg?v=1736523213"},{"product_id":"quatre-epices-1","title":"Quatre Épices","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuatre Épices, the traditional French spice blend for terrines and ragouts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eQuatre Épices is the classic seasoning of French cooking for terrines, ragouts and sausage. We mix it in our manufactory in Klingenberg am Main. Despite the name, which means four spices, it holds nine warm ingredients: black pepper, cinnamon bark, mace, star anise, coriander seeds, cloves, cinnamon blossoms, allspice and galangal. Only this interplay makes the blend round and complete.\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\u003eQuatre Épices belongs in hearty, slow-braised dishes. Season terrines and pâtés, ragouts and sauces with it, add it to sausage making, to sauerbraten and game dishes. In gingerbread, cake and chocolate desserts it also brings a surprisingly warm depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The blend is intense. Start with a small pinch per portion and season to taste.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePork terrine with Quatre Épices in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine 500 g of marbled minced pork with one chopped onion, one egg and one teaspoon of Quatre Épices.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt, press the mixture into a greased terrine mould and smooth the top.\u003c\/li\u003e\n\u003cli\u003eCook the terrine in a water bath at 160 degrees for about 60 minutes in the oven.\u003c\/li\u003e\n\u003cli\u003eLet it cool, chill it overnight and serve it sliced with bread and cornichons.\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 base is \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e, joined by \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e for the warm sweetness and \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for the fine heat. Cinnamon bark, coriander seeds, cloves, cinnamon blossoms and allspice round off the nine ingredients.\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\u003eTraditional French spice blend with nine warm ingredients\u003c\/li\u003e\n\u003cli\u003eWith black pepper, star anise, mace and galangal\u003c\/li\u003e\n\u003cli\u003eA classic for terrines, ragouts and sausage making\u003c\/li\u003e\n\u003cli\u003eAlso for game, sauerbraten and gingerbread\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 hearty braised dishes \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bester-festtagsbraten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBest Festive Roast\u003c\/strong\u003e\u003c\/a\u003e fit well. For game we recommend our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e, for baking the \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg gingerbread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 Quatre Épices best suited for?\u003c\/strong\u003e\u003cbr\u003e\nQuatre Épices is the French seasoning for terrines, pâtés, ragouts and sausage. It suits braised dishes, sauerbraten and game just as well, and in small amounts it gives gingerbread and chocolate desserts a warm depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Quatre Épices and gingerbread spice?\u003c\/strong\u003e\u003cbr\u003e\nQuatre Épices is a hearty French blend for terrines, sausage and braised dishes, while \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egingerbread spice\u003c\/strong\u003e\u003c\/a\u003e is clearly geared to sweet winter baking. For savoury cooking you use Quatre Épices, for biscuits and gingerbread the gingerbread spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called Quatre Épices when it contains nine spices?\u003c\/strong\u003e\u003cbr\u003e\nQuatre Épices means literally four spices and traditionally stands for a blend around pepper, nutmeg, clove and ginger. We extend it to nine warm ingredients so the aroma becomes rounder and more complete.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Quatre Épices?\u003c\/strong\u003e\u003cbr\u003e\nStart with a small pinch per portion. The blend is strong, and cloves and galangal in particular are powerful. Better to season sparingly and add more to taste.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Quatre Épices best suited for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Quatre Épices is the French seasoning for terrines, pâtés, ragouts and sausage. It suits braised dishes, sauerbraten and game just as well, and in small amounts it gives gingerbread and chocolate desserts a warm depth.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Quatre Épices and gingerbread spice?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Quatre Épices is a hearty French blend for terrines, sausage and braised dishes, while gingerbread spice is clearly geared to sweet winter baking. For savoury cooking you use Quatre Épices, for biscuits and gingerbread the gingerbread spice.\"}},{\"@type\":\"Question\",\"name\":\"Why is it called Quatre Épices when it contains nine spices?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Quatre Épices means literally four spices and traditionally stands for a blend around pepper, nutmeg, clove and ginger. We extend it to nine warm ingredients so the aroma becomes rounder and more complete.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Quatre Épices?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Start with a small pinch per portion. The blend is strong, and cloves and galangal in particular are powerful. Better to season sparingly and add more to taste.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683097547018,"sku":"30446","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683097579786,"sku":"23203","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/quatre-epices-809039.jpg?v=1738084249"},{"product_id":"raz-el-hanout-1","title":"Raz el Hanout","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRaz el Hanout, the Moroccan king of blends for couscous and tagine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRaz el Hanout (Arabic for “head of the shop”) is the royal spice blend of North African cooking, uniting more than twenty-five ingredients in a single composition. We compose it in our workshop in Klingenberg am Main: orris root and rose petals give the fine sweetness, cumin and galangal the earthy depth, star anise and cinnamon the warmth. A floral, warm and complex blend that turns any braise into a little journey to Marrakesh.\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 Moroccan spice blend for couscous, tagine, kebab and lamb. Also for poultry, meatballs, vegetable stews, roasted carrots, sweet potatoes and chickpeas. Sweat briefly in hot oil or add straight to the braise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Raz el Hanout is very aromatic. Work your way up carefully, half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb tagine in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut lamb shoulder into pieces, sear sharply in olive oil and remove.\u003c\/li\u003e\n\u003cli\u003eSweat one onion and two cloves of garlic in the same pan, add a tablespoon of Raz el Hanout and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eReturn the lamb to the pot, deglaze with 400 ml stock, add a handful of dried apricots or dates.\u003c\/li\u003e\n\u003cli\u003eBraise gently over low heat for 90 minutes, until the meat falls apart tender.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with couscous and fresh mint.\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\u003eMoroccan spice blend with more than twenty-five ingredients\u003c\/li\u003e\n\u003cli\u003eFloral, warm and complex with orris root and rose petals\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 as a couscous, tagine, kebab and lamb seasoning\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 more oriental depth, reach for our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e blend with its pepper component. For a citrus-sour freshness over the finished dish, our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e is ideal. As a sweet-fruity companion to tagine and couscous, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e is perfect. To add fermented umami depth, combine with our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\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\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 does Raz el Hanout mean?\u003c\/strong\u003e\u003cbr\u003e\nLiterally it means “head of the shop” and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Raz el Hanout for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Raz el Hanout?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The blend contains chilli, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from curry blends?\u003c\/strong\u003e\u003cbr\u003e\nCurry blends like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Raz el Hanout mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Literally it means head of the shop and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\"}},{\"@type\":\"Question\",\"name\":\"What can I use Raz el Hanout for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Raz el Hanout?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The blend contains chilli, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from curry blends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Curry blends like our Curry Mumbai or Curry Anapurna are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084800266,"sku":"30447","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683084833034,"sku":"31252","price":7.29,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683084865802,"sku":"23201","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/hanout.jpg?v=1789414131"},{"product_id":"salatgewuerz-gartenkraeuter-dose","title":"Garden Herbs Salad Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning, a classic vinaigrette seasoning for every salad bowl\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarden Herbs Salad Seasoning is the ready-made base for any vinaigrette. Just whisk in oil, vinegar and a splash of stock and you have a salad dressing like the one from a good country restaurant. We compose it in our workshop in Klingenberg am Main from mustard, icing sugar, salt, white pepper, paprika, garlic and a bouquet of spring herbs, namely parsley, chives, wild garlic, dill and celery leaf. A versatile blend with German character.\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 vinaigrette base for green salad, leaf salads, potato salad, tomato salad, cucumber salad and coleslaw. Whisk with oil, vinegar, a little stock and, if you like, honey, yoghurt or mustard into a dressing. Also as a seasoning in quark and cream-cheese spreads, in cottage cheese, egg salad and herring dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Garden Herbs Salad Seasoning already contains salt. Please don't add extra salt when mixing the vinaigrette, or the dressing turns too salty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVinaigrette in thirty seconds\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut three tablespoons of good olive oil into a bowl.\u003c\/li\u003e\n\u003cli\u003eAdd a tablespoon of good vinegar (apple, balsamic or wine vinegar) and a tablespoon of vegetable stock.\u003c\/li\u003e\n\u003cli\u003eWhisk in half a teaspoon of Garden Herbs Salad Seasoning and beat briefly.\u003c\/li\u003e\n\u003cli\u003ePour over the salad and serve immediately. Optionally a teaspoon of honey or yoghurt for more creaminess.\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\u003eVinaigrette seasoning with mustard, spring herbs and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\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 salads, spreads and dressings\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 bread, tomato-mozzarella and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For avocado toast, bowls and guacamole, reach for the crunchy \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e. A sour-fresh note over finished salads comes from our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity companion to Mediterranean salads, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e is ideal. 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\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 make a quick vinaigrette with Garden Herbs Salad Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nThree tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich oils and vinegars work best?\u003c\/strong\u003e\u003cbr\u003e\nFor classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use the salad seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nBesides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from the Butterbrot seasoning?\u003c\/strong\u003e\u003cbr\u003e\nGarden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot seasoning\u003c\/strong\u003e\u003c\/a\u003e, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\"}},{\"@type\":\"Question\",\"name\":\"Which oils and vinegars work best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\"}},{\"@type\":\"Question\",\"name\":\"What else can I use the salad seasoning for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Besides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\"}},{\"@type\":\"Question\",\"name\":\"How does it differ from the Butterbrot seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Garden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. Butterbrot seasoning, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683054522634,"sku":"30449","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683054555402,"sku":"31254","price":6.79,"currency_code":"EUR","in_stock":false},{"title":"8 g","offer_id":50683054588170,"sku":"23204","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/salatgewuerz-gartenkraeuter-titelbild-neu.jpg?v=1788360482"},{"product_id":"sieben-dose","title":"Seven","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSeven, a fruity pepper blend with Szechuan and lemon myrtle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSeven is a pepper blend of seven hand-picked peppers and aromatics that stands for freshness, fruit and depth rather than pure heat. We compose it in our workshop in Klingenberg am Main from Brazilian black, white, long and green pepper, combined with chilli, lemon myrtle and Szechuan pepper. The character: citrus-fresh on the opening, fruity in the middle, a gently tongue-tingling heat from the Szechuan on the finish. Seven is our most-used table and finishing pepper.\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\u003eSeven is a coarse pepper blend you can scatter straight over a dish, or fill into a pepper mill if you prefer it finer. It shows its full aroma freshly applied over sliced steak, carpaccio, tartare, quickly pan-fried fish fillet, grilled vegetables or egg dishes. Also over tomato-mozzarella, bruschetta, or simply as a table pepper for the whole family. You can also cook it into sauces, braises and marinades, dose it especially carefully there, as the aromas and heat concentrate when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Seven is deliberately very aromatic and intense. Start cautiously and taste after every pinch.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCarpaccio in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eArrange wafer-thin sliced beef fillet on a pre-chilled plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil, add 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 and freshly shaved Parmesan.\u003c\/li\u003e\n\u003cli\u003eTo finish, scatter a pinch of Seven straight from the tin or grind it fresh over the top, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSeven components: Brazilian black pepper as the base, \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e for clean heat, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for rounded warmth, \u003ca href=\"\/en\/products\/gruner-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen pepper\u003c\/strong\u003e\u003c\/a\u003e for freshness. Plus chilli for heat, lemon myrtle for the citrus profile and Szechuan pepper for the tingling finish. Not an off-the-shelf mix, but a deliberately composed pepper symphony.\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\u003eCoarse pepper blend of seven components, ready to scatter or for the mill\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 as a steak pepper, table pepper and finishing pepper\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 single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the more compact \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black peppers is a strong alternative. Classic with a seared beef steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper 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 can I use the pepper blend Seven for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades, dose it especially sparingly then, as heat and aromas intensify when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I have to fill Seven into a pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nNo, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Seven?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes mainly from chilli and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Seven differ from Mélange Noir?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lemon myrtle?\u003c\/strong\u003e\u003cbr\u003e\nAn Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use the pepper blend Seven for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades, dose it especially sparingly then, as heat and aromas intensify when heated.\"}},{\"@type\":\"Question\",\"name\":\"Do I have to fill Seven into a pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Seven?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium hot. The heat comes mainly from chilli and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\"}},{\"@type\":\"Question\",\"name\":\"How does Seven differ from Mélange Noir?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"}},{\"@type\":\"Question\",\"name\":\"What is lemon myrtle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683011793162,"sku":"30451","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683011825930,"sku":"31249","price":6.79,"currency_code":"EUR","in_stock":false},{"title":"8 g","offer_id":50683011858698,"sku":"23132","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":50683011760394,"sku":"18556","price":54.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sieben_2bb1e0e7-025b-41a0-848f-ae4a832d1ad5.jpg?v=1789414046"},{"product_id":"toskanisches-pastagewuerz","title":"Tuscan Pasta Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTuscan Pasta Spice, a Mediterranean herb blend for pasta, pizza and sugo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTuscan Pasta Spice is our Mediterranean spice blend of 15 ingredients, mixed by hand in our manufactory in Klingenberg am Main. The profile: a herbal, warm opening of basil and oregano, fruity depth from tomato flakes in the middle, and a savoury, chilli-driven finish from garlic and chilli. This is the taste of Italy — on a quick weeknight pasta just as much as in a slow Sunday sugo.\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\u003eTuscan Pasta Spice seasons every Italian classic: pasta sauces for spaghetti, tagliatelle, lasagne and penne, plus pizza and tomato sugo. It works just as well in bolognese, caponata, risotto, roasted vegetables, fried potatoes and Mediterranean stews. Cook it in or scatter it over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the blend is deliberately intense. Add it carefully in small steps and taste at the end — garlic and chilli only develop their heat as they cook.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick pasta sauce in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat two tablespoons of olive oil in a pan.\u003c\/li\u003e\n\u003cli\u003eBriefly soften one finely diced clove of garlic.\u003c\/li\u003e\n\u003cli\u003eAdd a can of chopped tomatoes and a tablespoon of \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian tomato paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eStir in half a teaspoon of Tuscan Pasta Spice and simmer for five minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep salt\u003c\/strong\u003e\u003c\/a\u003e, spoon over the cooked pasta and serve.\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 base is Mediterranean herbs: \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e set the sunny tone, rounded out by thyme, rosemary and bay. Tomato flakes add fruity depth, garlic and chilli bring the savoury heat, and fennel, coriander, star anise and myrtle complete the blend aromatically. Fifteen ingredients in total, sourced individually, checked by taste and only then blended.\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\u003eItalian spice composition of 15 ingredients\u003c\/li\u003e\n\u003cli\u003eHerbal and warm with a fine heat and Tuscan character\u003c\/li\u003e\n\u003cli\u003eVegan and versatile as a pasta, pizza and bolognese spice\u003c\/li\u003e\n\u003cli\u003eMixed by hand, manufactory 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\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor quick weeknight cooking, pair it with \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti by Pasta Mancini\u003c\/strong\u003e\u003c\/a\u003e, and for finer dishes with our \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle with Herbes de Provence\u003c\/strong\u003e\u003c\/a\u003e. Find more ideas in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 can I use Tuscan Pasta Spice for?\u003c\/strong\u003e\u003cbr\u003e\nFor every Italian classic: pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Tuscan Pasta Spice correctly?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tuscan Pasta Spice vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. All ingredients are purely plant based.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Italian herbs?\u003c\/strong\u003e\u003cbr\u003e\nPlain \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian herbs\u003c\/strong\u003e\u003c\/a\u003e mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Tuscan Pasta Spice?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\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 Tuscan Pasta Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For every Italian classic such as pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Tuscan Pasta Spice correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Tuscan Pasta Spice vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All ingredients are purely plant based.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is it different from Italian herbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Plain Italian herbs mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store Tuscan Pasta Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682975093002,"sku":"30457","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":53273477644554,"sku":"31246","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53273479151882,"sku":"23270","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":53273482232074,"sku":"22778","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/toskanisches-pastagewuerz-titelbild-neu.jpg?v=1788360534"},{"product_id":"ungarisches-gulaschgewurz-1","title":"Hungarian Goulash Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHungarian goulash seasoning, a paprika blend for beef, kettle and Szeged goulash\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHungarian goulash seasoning is a paprika-rich spice blend of eight ingredients, tuned to classic goulash dishes. We compose it in our workshop in Klingenberg am Main, gently mix the individually sourced ingredients and pack them without additives. The result: a direct, powerful blend with a deep paprika foundation that turns a simple braising pot into a real Hungarian goulash – whether for Sunday dinner or over a campfire.\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 in beef goulash, pörkölt and Szeged goulash. Ideal for kettle goulash over an open fire. Also convincing with paprika chicken, lecsó and minced-meat pans with peppers. If you want it less spicy, add a little sweet paprika at the end – the blend takes that easily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our spice blends are deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSimple beef goulash in one pot\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSauté onions in lard or oil until golden brown.\u003c\/li\u003e\n\u003cli\u003eAdd diced beef and brown it all over.\u003c\/li\u003e\n\u003cli\u003eStir in a tablespoon of tomato paste and roast briefly.\u003c\/li\u003e\n\u003cli\u003eStir in a heaped teaspoon of Hungarian goulash seasoning.\u003c\/li\u003e\n\u003cli\u003eDeglaze with beef stock, season with salt, put the lid on and braise for 90 minutes over low heat.\u003c\/li\u003e\n\u003cli\u003eSeason to taste and, if needed, mellow with sweet paprika.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: served with a dollop of sour cream and fresh bread, it tastes just like on holiday.\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\u003ePaprika blend of eight ingredients with Sichuan pepper\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor beef goulash, pörkölt, paprika chicken and Szeged goulash\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\u003eTo round off the heat, add \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e; if you like it stronger, take \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e. For hearty meatballs or meatloaf alongside the goulash, reach for the \u003ca href=\"\/en\/products\/klasse-hackipulver\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlasse Hackipulver\u003c\/strong\u003e\u003c\/a\u003e, and for lamb goulash our \u003ca href=\"\/en\/products\/lammgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elamb seasoning\u003c\/strong\u003e\u003c\/a\u003e is the right choice. You'll find more savoury blends for hearty braises in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 can I use Hungarian goulash seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nFor all classic goulash variations: beef goulash, Szeged goulash, pörkölt, kettle goulash and paprika chicken. Also for lecsó and minced-meat pans with peppers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose Hungarian goulash seasoning correctly?\u003c\/strong\u003e\u003cbr\u003e\nAs a start, a heaped teaspoon per 500 g of meat. The blend is intense – better to start with a little and season to taste at the end. Heat can be mellowed at any time with sweet paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the goulash seasoning very spicy?\u003c\/strong\u003e\u003cbr\u003e\nIt has a medium heat. The chilli and the Sichuan pepper give spice and warmth, the sweet paprika mellows. If you prefer it milder, reduce the amount or add more \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e to the pot at the end; for more fire, \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e works well.\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 Hungarian goulash seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For all classic goulash variations like beef goulash, Szeged goulash, pörkölt, kettle goulash and paprika chicken. Also for lecsó and minced-meat pans with peppers.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Hungarian goulash seasoning correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a start, a heaped teaspoon per 500 g of meat. The blend is intense, better to start with a little and season to taste at the end. Heat can be mellowed at any time with sweet paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the goulash seasoning very spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a medium heat. The chilli and the Sichuan pepper give spice and warmth, the sweet paprika mellows. If you prefer it milder, reduce the amount or add more sweet paprika to the pot at the end. For more fire, hot rose paprika works well.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75g","offer_id":50682948354314,"sku":"30458","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":50682948387082,"sku":"23209","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ungarische_gulaschgewuerz-261340.jpg?v=1736522981"},{"product_id":"wildgewurz-1","title":"Game Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGame spice, a strong spice blend for deer, venison and roast game\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGame spice is the warm-savoury blend for everything the hunting season brings to the plate: deer, venison, wild boar, hare and wild fowl. We compose it in our workshop in Klingenberg am Main from juniper berries, three pepper varieties, cocoa, allspice, chaste-tree pepper, coriander, garlic, cinnamon flowers, orange peel, cloves, thyme and cardamom. The character: strong-warm with a juniper-forest note, a fine chocolate depth from the cocoa and a sweetish-floral tip from cinnamon flowers and orange.\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\u003eGame spice for venison ragout, roast venison, saddle of wild boar, leg of deer, game goulash and braised game roast. Also for red-wine marinades, hearty stews, wild fowl such as pheasant or duck and wintry braised dishes with red cabbage. In game terrines and pâtés, in game meatballs and in game sugo. Rub in dry, briefly sear in hot fat or add to the sauce to braise along.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e game spice is very aromatic. A level teaspoon per 500 g of meat is usually enough to start. The aromas develop further during braising, so it is better to season sparingly and adjust at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic venison ragout in red wine\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA game classic with full seasoning depth for four people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg venison goulash from the shoulder\u003c\/li\u003e\n\u003cli\u003e2 tbsp game spice\u003c\/li\u003e\n\u003cli\u003e500 ml dry red wine, 250 ml game stock\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 garlic cloves, 1 bunch of soup vegetables\u003c\/li\u003e\n\u003cli\u003e2 tbsp clarified butter, 50 g dark chocolate (70%)\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt Flakes\u003c\/strong\u003e\u003c\/a\u003e for the marinade, freshly ground \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e for the hot-fruity finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the venison goulash dry, season with 1 tbsp game spice and salt, sear sharply in clarified butter in portions and remove. Brown onions, garlic and soup vegetables in the roasting pot, deglaze with red wine and game stock, return the meat to the pot, add the rest of the game spice. Braise covered for 90 minutes over low heat. Stir in the chocolate, season the sauce with Tasmanian pepper. Serve with spätzle, red cabbage and cranberries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this game spice?\u003c\/strong\u003e The cocoa binds the juniper berries in velvety and harmonises with the dark chocolate in the sauce. Tasmanian pepper with its fruity-aniseed heat is the exciting alternative to standard pepper and suits the game aromatics like little else.\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 spice blend with juniper berries, three pepper varieties and cocoa\u003c\/li\u003e\n\u003cli\u003eA warm-savoury character with a chocolate note and juniper-forest depth\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 as game spice, deer spice, venison spice and braising spice\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\u003eA pepper finish is given by the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e, the oriental-complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or the resinous-balsamic \u003ca href=\"\/en\/products\/monchspfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echaste-tree pepper\u003c\/strong\u003e\u003c\/a\u003e – all three play with the juniper berry in the game spice. Salt for marinade and sauce: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt Flakes\u003c\/strong\u003e\u003c\/a\u003e or the mineral \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e. You can lift the chocolate note of the game spice to a Mexican depth with our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e – a tablespoon in the sauce. For classic game side dishes, our \u003ca href=\"\/en\/products\/lammgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elamb spice\u003c\/strong\u003e\u003c\/a\u003e rounds out the range, and the \u003ca href=\"\/en\/products\/ungarisches-gulaschgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian goulash spice\u003c\/strong\u003e\u003c\/a\u003e for the game-goulash variant. A sweet-fruity side is provided by our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\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\u003eWhich game do I season with game spice?\u003c\/strong\u003e\u003cbr\u003e\nClassically deer, venison, wild boar, hare and fallow deer. Also very well suited for wild fowl such as pheasant, wild duck and quail. For game goulash, roast game, game terrines and game ragouts. With hare and tender cuts, dose a little more sparingly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy the cocoa in the game spice?\u003c\/strong\u003e\u003cbr\u003e\nDark cocoa brings a fine bitter-sweet depth that gives the game aroma a rounded finish and embeds the juniper berries in velvety. In Mexico and France a classic seasoning component for game ragouts and \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I best season roast game?\u003c\/strong\u003e\u003cbr\u003e\nRub the roast with game spice and salt the day before and let it steep overnight in the fridge. Before roasting, warm it briefly, sear sharply and braise until done in the oven or roasting pot. The spice releases its depth into the roasting sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from plain juniper berries?\u003c\/strong\u003e\u003cbr\u003e\nJuniper berries are a single spice with a forest-resin note, perfect for sauerkraut and pickling brines. Game spice is a finished composition of juniper berries plus twelve further components that round off braised dishes without any further seasoning.\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\": \"Which game do I season with game spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically deer, venison, wild boar, hare and fallow deer. Also very well suited for wild fowl such as pheasant, wild duck and quail. For game goulash, roast game, game terrines and game ragouts. With hare and tender cuts, dose a little more sparingly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why the cocoa in the game spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dark cocoa brings a fine bitter-sweet depth that gives the game aroma a rounded finish and embeds the juniper berries in velvety. In Mexico and France a classic seasoning component for game ragouts and Mole.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I best season roast game?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rub the roast with game spice and salt the day before and let it steep overnight in the fridge. Before roasting, warm it briefly, sear sharply and braise until done in the oven or roasting pot. The spice releases its depth into the roasting sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from plain juniper berries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Juniper berries are a single spice with a forest-resin note, perfect for sauerkraut and pickling brines. Game spice is a finished composition of juniper berries plus twelve further components that round off braised dishes without any further seasoning.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50684501524746,"sku":"30465","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684501557514,"sku":"23212","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wildgewuerz_befe97fb-826b-4cd1-ba70-14ad859b264e-152915.jpg?v=1736523083"},{"product_id":"steakpfeffer-gewurzamt-1","title":"Steak Pepper Gewürzamt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt, a roasted pepper blend with garlic for steak and game\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSteak Pepper Gewürzamt is our answer to the question \"which pepper for the steak?\" Four pepper varieties meet roasted garlic and are coarsely cracked instead of ground – so every bite gets a little pepper moment, instead of just a general seasoning. The secret lies in the composition: \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e for the fruity depth, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for round warmth, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e for freshness and allspice for the sweet-warm peak. 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 beef fillet, entrecôte, rump steak, T-bone and brisket. Seasons game dishes such as saddle of deer, venison and wild boar as well as hearty pot roasts and sauerbraten. Also in dark sauces, BBQ marinades and on minced-meat burgers. Before searing or grilling, apply generously to the meat or scatter fresh over the finished steak right after resting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the cracked garlic burns in fat that is too hot and turns bitter. Better to salt the steak, sear it and add the steak pepper only after resting – this gives the best aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet with a steak-pepper crust\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA beef fillet that proves why a good pepper blend is more important than the most expensive cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (200 g each)\u003c\/li\u003e\n\u003cli\u003e3 tbsp Steak Pepper Gewürzamt\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary, 1 garlic clove\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and season only with salt. Heat the pan strongly, add the butter-oil mixture, sear the fillets two minutes per side. Add garlic and rosemary, baste with butter. Take the fillets out of the pan, scatter generously with steak pepper and let rest for 5 minutes. Before serving, top with a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our steak pepper?\u003c\/strong\u003e Industrial steak pepper often contains salt, starch and flavourings, plus ground peppercorns with little character. Our blend is a pure pepper composition of four single-variety peppers – every bite is different, every steak tastes more layered.\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\u003eSteak pepper from four pepper varieties and roasted garlic\u003c\/li\u003e\n\u003cli\u003eCoarsely cracked instead of ground for more bite\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\u003eIf you're looking for pure pepper rather than a blend, reach for the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the alternative of three black peppers, or the fruity blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e with Szechuan and lemon myrtle. For grill fans with a BBQ preference, \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e adds a roasted blend with tomato and paprika. For the French steak butter, \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is the first choice. 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\u003eWhen do I add the steak pepper to the steak?\u003c\/strong\u003e\u003cbr\u003e\nOnly after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting – that's how every steak pro does it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use steak pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes steak pepper from a normal pepper blend?\u003c\/strong\u003e\u003cbr\u003e\nThe steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e is finer, more versatile and tastes fresher.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich four pepper varieties are in it?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e and allspice. Plus roasted garlic. Each variety brings its own note: Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\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\": \"When do I add the steak pepper to the steak?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting, that is how every steak pro does it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use steak pepper for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes steak pepper from a normal pepper blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like Sieben is finer, more versatile and tastes fresher.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which four pepper varieties are in it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tellicherry pepper, long pepper, grains of paradise and allspice. Plus roasted garlic. Each variety brings its own note. Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50682999177482,"sku":"30720","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"9 g","offer_id":50907560476938,"sku":"23559","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682999144714,"sku":"20769","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/steakpfeffer-gewuerzamt-357288.jpg?v=1736522856"},{"product_id":"orientalischer-gemusezauber","title":"Oriental Vegetable Magic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOriental Vegetable Magic, a fruity-floral spice blend for vegetables and rice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOriental Vegetable Magic is our Persian-Arabic inspired composition for rice, vegetable and poultry dishes with the aromatics of 1001 Nights. We compose it in our workshop in Klingenberg am Main from black pepper, pomegranate seeds, sugar, mahleb cherry, onions, coriander seeds, cumin, parsley, cinnamon blossom, orange peel, chili, cloves, saffron and rose petals. The character: fruity-floral through pomegranate and rose, with fine warmth from cinnamon blossom and cloves and a subtle heat from the chili.\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\u003eOriental Vegetable Magic is a true universal seasoning: for couscous, bulgur, basmati rice, rice bakes, pilaf, vegetable pans, grilled root vegetables, aubergines, pumpkin and cauliflower. Also very aromatic for poultry, lamb and tuna, in yoghurt marinades for chicken skewers and in tagines. Cook it in directly; the aromas develop fully during braising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after frying or braising, scatter a little fresh mint or parsley over the dish; this sets a fresh counterpoint to the warm-floral seasoning. Sparing with salt, as pomegranate seeds and onions bring their own sweetness and depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: oriental couscous with chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA colourful dish with pantry ingredients in 25 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g couscous, 350 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e4 chicken breast fillets, cut into strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp Oriental Vegetable Magic\u003c\/li\u003e\n\u003cli\u003e1 courgette, 1 red pepper, 1 small aubergine\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp honey, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh mint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Marinate the chicken with 1 tbsp vegetable magic, honey and olive oil. Pour boiling stock over the couscous, cover, let swell for five minutes, fluff up with a fork. Dice the vegetables, fry in olive oil, add the remaining vegetable magic, sweat for three minutes. Sear the chicken strips over high heat. Arrange everything over the couscous, drizzle with lemon juice, scatter with fresh mint. A dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e goes well with 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\u003eA Persian-Arabic spice blend with pomegranate, saffron and rose petals\u003c\/li\u003e\n\u003cli\u003eA fruity-floral character with cinnamon-warm depth\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 rice, vegetables, couscous, poultry and tagines\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\u003eRelated oriental blends are our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced meat and our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for heat and braises. Indian counterparts are our mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. A sweet-fruity accompaniment comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. You'll 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 does Oriental Vegetable Magic taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use the vegetable magic for?\u003c\/strong\u003e\u003cbr\u003e\nIdeal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are mahleb cherries in the blend?\u003c\/strong\u003e\u003cbr\u003e\nMahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003eBaharat\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\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 does Oriental Vegetable Magic taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use the vegetable magic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ideal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are mahleb cherries in the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564816732426,"sku":"30733","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/orientalischer-gemuesezauber_2f543db5-0ad8-4047-818d-58aeb6955e8f-168686.jpg?v=1738084248"},{"product_id":"kreuzkummel-1","title":"Ground Cumin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround cumin, the key spice of world cuisine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCumin, also called kumin, is one of the most widely used spices in the world and the aromatic foundation of countless cuisines, from India through the Orient to Mexico and North Africa. Its aroma is warm, earthy and lightly nutty with a characteristic intensity that carries and connects dishes. Ground, it unfolds its full aroma immediately and works in evenly. 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\u003eIndispensable in curries, masalas, garam masala and ras el hanout, equally in falafel, hummus, tagines, chili con carne, Mexican salsas and Arabic meat dishes. Ground cumin works both as a cooked-in spice and as a finish. It goes especially well with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePulses: lentils, chickpeas, beans, peas\u003c\/li\u003e\n\u003cli\u003eVegetables: aubergines, pumpkin, potatoes, cabbage, onions\u003c\/li\u003e\n\u003cli\u003eMeat: lamb, beef, chicken, minced meat\u003c\/li\u003e\n\u003cli\u003eGrains: rice, couscous, bulgur\u003c\/li\u003e\n\u003cli\u003eCheese and bread in a hearty Mediterranean-style combination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Ground cumin loses its aroma faster than whole. Store it dry, dark and well sealed and use it up within about 6 to 9 months. Heating it briefly in oil or fat develops the aroma further.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: oriental lentil soup\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat onions and garlic in olive oil, roast 1 tsp cumin and a pinch of \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e along. Add red lentils, top up with stock, simmer for 20 minutes. Season with lemon juice and serve with fresh parsley. A dish with depth that needs only a few ingredients.\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\u003eGround cumin with a warm, earthy-nutty aroma\u003c\/li\u003e\n\u003cli\u003eReady to use, evenly distributed\u003c\/li\u003e\n\u003cli\u003eA key spice for Indian, oriental and Mexican cooking\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\u003eIf you prefer whole cumin for fresh roasting: \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole cumin\u003c\/strong\u003e\u003c\/a\u003e. For ready blends: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For oriental classics: \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRas el Hanout\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. As a companion seed: \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\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\u003eShould I use ground or whole cumin?\u003c\/strong\u003e\u003cbr\u003e\nWhole for roasting in fat (tadka technique) for full aroma development, ground for quick, even seasoning in marinades, rubs and fast blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConfusion with caraway?\u003c\/strong\u003e\u003cbr\u003e\nCumin and \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecaraway\u003c\/strong\u003e\u003c\/a\u003e are completely different spices, even though they look similar. Cumin is earthy-peppery (curry, falafel), caraway is sweetish-warm (bread, sauerkraut).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does ground cumin keep?\u003c\/strong\u003e\u003cbr\u003e\nStored dry and dark, around 6 to 9 months is optimal. After that the aroma fades noticeably, which is why smaller amounts make sense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does ground cumin go especially well with?\u003c\/strong\u003e\u003cbr\u003e\nWith curries, tagines, chili con carne, falafel, hummus, lamb dishes as well as oriental soups and stews.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Should I use ground or whole cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whole for roasting in fat (tadka technique) for full aroma development, ground for quick, even seasoning in marinades, rubs and fast blends.\"}},{\"@type\":\"Question\",\"name\":\"Confusion with caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cumin and caraway are completely different spices, even though they look similar. Cumin is earthy-peppery for curry and falafel, caraway is sweetish-warm for bread and sauerkraut.\"}},{\"@type\":\"Question\",\"name\":\"How long does ground cumin keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored dry and dark, around 6 to 9 months is optimal. After that the aroma fades noticeably, which is why smaller amounts make sense.\"}},{\"@type\":\"Question\",\"name\":\"What does ground cumin go especially well with?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With curries, tagines, chili con carne, falafel, hummus, lamb dishes as well as oriental soups and stews.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564825874698,"sku":"30776","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kreuzkuemmel-gemahlen-591926.jpg?v=1738084189"},{"product_id":"butterbrot-gewuerz-dose","title":"Butterbrot Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eButterbrot Seasoning — a hearty seasoning salt for bread, tomato and radish\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eButterbrot Seasoning is a classic German seasoning salt that lifts any open sandwich, any tomato-mozzarella and any radish slice to a new level. We compose it in our workshop in Klingenberg am Main from two salts and seven spices: fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e as the base, smoky Salish Alderwood sea salt, caraway, black pepper, cumin, coriander, nigella, nutmeg, lemon peel and garlic. A subtle composition with depth and a light smoky note.\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 bread seasoning for buttered bread, tomato-mozzarella, avocado bread, radish, raw vegetables, steamed and boiled potatoes, quark, cream cheese and salads. Scatter fresh over the dish, don't cook it in, or the fine aromas escape. A small pinch is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Butterbrot Seasoning already contains two salts. Please don't add extra salt, or the bread turns too salty. A pinch is usually enough for one slice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice a ripe tomato and a buffalo mozzarella, arrange them alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and add a few basil leaves.\u003c\/li\u003e\n\u003cli\u003eScatter a pinch of Butterbrot Seasoning over the top and serve immediately.\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\u003eSeasoning salt with Luisenhaller deep-rock salt and smoky Salish Alderwood sea salt\u003c\/li\u003e\n\u003cli\u003eWith caraway, cumin, coriander, nigella and nutmeg\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 as a bread, tomato and radish seasoning\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 to use the salt on its own, reach for \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e as an everyday salt. For steak and game, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e with three black peppers is a great addition. As a fruity finishing pepper we recommend the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. For vegetables and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is ideal.\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 can I use Butterbrot Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Salish Alderwood sea salt?\u003c\/strong\u003e\u003cbr\u003e\nA Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Butterbrot Seasoning already contains two salts — Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Butterbrot Seasoning for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\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 Butterbrot Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Salish Alderwood sea salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Butterbrot Seasoning already contains two salts, Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Butterbrot Seasoning for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50683000160522,"sku":"30786","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50683000127754,"sku":"31251","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50683000094986,"sku":"23133","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683000193290,"sku":"22775","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/butterbrot-gewuerz-titelbild-neu.jpg?v=1788360467"},{"product_id":"schwarzer-kerala-pfeffer","title":"Black Kerala Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Kerala pepper, single-origin from Periyar in India\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.\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\u003eFreshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, salt the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, do not pepper, otherwise the pepper burns in the pan and turns bitter.\u003c\/li\u003e\n\u003cli\u003eAfter resting, top with freshly ground Kerala pepper, a drop of good olive oil and 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 as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAroma and heat\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.\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\u003eSingle-origin from Periyar, Kerala (India)\u003c\/li\u003e\n\u003cli\u003eFresh-ethereal, medium heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in 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\u003eRecipe: beef fillet Kerala style\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (180 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp whole black Kerala peppercorns, freshly coarsely mortared\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Kerala pepper?\u003c\/strong\u003e The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.\u003c\/p\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're looking for more seasoning depth rather than pure heat, reach for our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the compact variant of three black pepper varieties, and our \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e is worth a look. If you're looking for a \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e as a single-variety special guest, you'll find it too. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper 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\u003eWhere does the Kerala pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the Kerala pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes Kerala pepper from \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003eTellicherry\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the state of Kerala but are different harvest grades. \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\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\": \"Where does the Kerala pepper come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Kerala pepper hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes Kerala pepper from Tellicherry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683025457418,"sku":"30824","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50683025490186,"sku":"31255","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907124990218,"sku":"23549","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683025522954,"sku":"15737","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kerala.jpg?v=1789413954"},{"product_id":"roter-szechuanpfeffer","title":"Red Szechuan Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed Szechuan pepper, Chinese lemon and mountain pepper with a tingling note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChinese lemon pepper, also called mountain pepper, with a strongly lemony aroma and the typical Sichuan tingling on the tongue (“ma la”). Filled by us 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\u003eIndispensable for Asian cooking. The perfect seasoning for wok dishes and fried fish, as well as in marinades for duck, in hot oils and over fried tofu. A classic in mapo tofu, Sichuan hot pot and kung pao chicken.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Crush the corns in the mortar or chop them finely only just before use, then the essential oils are released. Store whole corns dry and well sealed.\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 tingling-lemony aroma with a light mouth-numbing\u003c\/li\u003e\n\u003cli\u003eA classic of Chinese Sichuan cooking\u003c\/li\u003e\n\u003cli\u003eIdeal for wok dishes, fried fish and marinades\u003c\/li\u003e\n\u003cli\u003eCoarsely mortar or finely chop before use\u003c\/li\u003e\n\u003cli\u003eWhole corns, filled in Klingenberg am Main\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 the complete citrusy pepper world, complement the red Szechuan with our \u003ca href=\"\/en\/products\/timut-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTimut pepper\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/wilder-andaliman-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild Andaliman pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper varieties\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 Sichuan mouth-numbing?\u003c\/strong\u003e\u003cbr\u003e\nA gentle tingling on the tongue, typical and intended for Sichuan cooking. It comes from the natural aroma compounds of the pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole or ground?\u003c\/strong\u003e\u003cbr\u003e\nBest freshly ground in the mortar or coarsely chopped, then the essential oils are released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is red Szechuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nIt has no chilli-like heat, but a tingling, citrusy aroma with a light numbing on the tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is red Szechuan pepper classically for?\u003c\/strong\u003e\u003cbr\u003e\nFor mapo tofu, Sichuan hot pot, kung pao chicken and Chinese marinades.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the Sichuan mouth-numbing?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A gentle tingling on the tongue, typical and intended for Sichuan cooking. It comes from the natural aroma compounds of the pepper.\"}},{\"@type\":\"Question\",\"name\":\"Whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Best freshly ground in the mortar or coarsely chopped, then the essential oils are released.\"}},{\"@type\":\"Question\",\"name\":\"How hot is red Szechuan pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It has no chilli-like heat, but a tingling, citrusy aroma with a light numbing on the tongue.\"}},{\"@type\":\"Question\",\"name\":\"What is red Szechuan pepper classically for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For mapo tofu, Sichuan hot pot, kung pao chicken and Chinese marinades.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564834296074,"sku":"30838","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roter-szechuanpfeffer_6815edfa-e0ee-4db6-812b-ea54aa55f367-328792.jpg?v=1738084251"},{"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":"kartoffelstampfgewuerz-dose","title":"Mashed Potato Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMashed Potato Seasoning — the seasoning for creamy mashed potatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMashed Potato Seasoning is our classic for any dish that wants to make more of a potato. We compose it in our workshop in Klingenberg am Main from roasted onions, salt, coriander, caraway, mace, black pepper, blue fenugreek, smoked salt, cumin, garlic and allspice. A warm, hearty blend with fine depth that turns ordinary mash into a proper main meal.\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\u003eClassically for creamy mashed and stamped potatoes. Also excellent in potato soups, stews, carrot and celeriac mash, sweet-potato mash, potato bakes, vegetable gratins and fried potatoes. A teaspoon per 1 kg of potatoes is usually enough to start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Mashed Potato Seasoning already contains salt and smoked salt. Please go easy on additional salt when cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic mashed potatoes in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel 1 kg of floury potatoes and boil them soft in salted water.\u003c\/li\u003e\n\u003cli\u003eDrain and press through a ricer or mash with a masher.\u003c\/li\u003e\n\u003cli\u003eFold in 200 ml warm milk and 50 g butter, add a teaspoon of Mashed Potato Seasoning and stir briefly.\u003c\/li\u003e\n\u003cli\u003eSeason with freshly grated \u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e, and adjust with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e if needed.\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\u003eClassic potato seasoning with roasted onions and blue fenugreek\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\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 mash, stamped potatoes, soups and bakes\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 vegetable and stew dishes, reach for \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e. Over bread, tomato and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For salads, the \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. As a pepper finish, use \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. As an everyday salt we recommend \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock 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\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 Mashed Potato Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nBlue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mashed Potato Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the seasoning also suitable for sweet potatoes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\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 Mashed Potato Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is blue fenugreek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Blue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Mashed Potato Seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the seasoning also suitable for sweet potatoes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683831779594,"sku":"30977","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683831746826,"sku":"31262","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683831714058,"sku":"23139","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffel.jpg?v=1789414069"},{"product_id":"gewurzamt-vadouvan-1","title":"Vadouvan","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVadouvan, a fermented Indo-French spice blend with umami depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVadouvan is one of the most fascinating spice preparations in the world: Indo-French in tradition, fermented like a fine umami paste, rich and complex like a perfected curry. Born in the former French colonial territory of Pondicherry on the Indian coast, Vadouvan unites Indian curry aromas with the refining influence of French cooking. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweated in butter or oil, the blend develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use Vadouvan\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables, meat or pulses and fry as usual.\u003c\/li\u003e\n\u003cli\u003ePour in stock, coconut milk or cream and season to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not burn Vadouvan at too high a heat, or the spices turn bitter. Store cool, dry and tightly closed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is Vadouvan good for?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Vadouvan also shines in yoghurt-based sauces or tahini dressings.\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\u003eA fermented blend of onions, garlic, lentils and Indian spices\u003c\/li\u003e\n\u003cli\u003eComplex umami depth instead of pure heat\u003c\/li\u003e\n\u003cli\u003eIdeal for curries, broths, cream sauces and marinades\u003c\/li\u003e\n\u003cli\u003eMade and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAvailable in the 7 g sample size and the 70 g tin\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\u003eOn a vadouvan base: our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for quick everyday cooking and the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e. For the Indian world of spice: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\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 Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes is Vadouvan good for?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Vadouvan used correctly?\u003c\/strong\u003e\u003cbr\u003e\nSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\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 Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Vadouvan taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes is Vadouvan good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Vadouvan used correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683585429770,"sku":"30986","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683585397002,"sku":"23216","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vadouvan.jpg?v=1789414178"},{"product_id":"gemuseschmackes-dose","title":"Gemüseschmackes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGemüseschmackes, the all-purpose seasoning secret with vadouvan depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes turns plain vegetables into a dish with character. We compose this all-purpose blend in our workshop in Klingenberg am Main around fermented vadouvan, sun-ripened tomato and Mediterranean herbs. The profile: a savoury, lightly roasted opening, a warm herb heart of basil, oregano, thyme and rosemary, and a long, umami-rich finish with a fine, balanced heat. More Mediterranean than curry, with more depth than any classic vegetable seasoning.\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\u003eGemüseschmackes works with roasted vegetables, potato dishes, vegetable pans, stews, bowls, pasta and pulses, and is excellent on tofu, lentils and in soups too. A tablespoon while searing, roasting or cooking is all it takes. Many of our customers even scatter it over breaded fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e As a rule of thumb, use one heaped tablespoon per four portions. Add the blend straight into the hot oil while searing so the vadouvan and tomato release their roasted aromas, or scatter it over finished roasted vegetables at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean roasted vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003eOn a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast the vegetables for 25 to 30 minutes until golden, turning once.\u003c\/li\u003e\n\u003cli\u003eTo finish, season with a little \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e and serve with a yoghurt dip or flatbread.\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\u003eAt its core is fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e made from onions, garlic, lentils and fenugreek, which gives the blend its umami-like depth. Added to that are sun-ripened tomato and paprika for fruit and colour, a Mediterranean herb line-up of basil, oregano, thyme, rosemary, bay and myrtle, plus star anise, mace, fennel and coriander for aromatic depth. Green and black pepper set the fine, balanced heat.\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\u003eAll-purpose blend with fermented vadouvan, tomato and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eUmami-like depth with a warm herb heart and a fine heat\u003c\/li\u003e\n\u003cli\u003eReady-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews\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\u003eFor the pure, unblended base, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt Vadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to season with salt, go for \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzsalz-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Curry\u003c\/strong\u003e\u003c\/a\u003e. For rustic breads and dips we recommend \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 the difference between Gemüseschmackes and Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes builds on vadouvan and extends it considerably. While \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gemüseschmackes best for?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Gemüseschmackes?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gemüseschmackes vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\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 the difference between Gemüseschmackes and Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes builds on vadouvan and extends it considerably. While Vadouvan is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Gemüseschmackes best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Gemüseschmackes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gemüseschmackes vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50683412578570,"sku":"30993","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683412545802,"sku":"31258","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907249279242,"sku":"23552","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683412611338,"sku":"22776","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemueseschmackes.jpg?v=1789414229"},{"product_id":"hollands-frittenwurze-2","title":"Dutch Fries Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDutch fries seasoning, the chips salt from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDutch fries seasoning is our bestseller for everything fried, roasted and from the air fryer. In our workshop in Klingenberg am Main we mix salt, tomato, paprika, garlic, onion, parsley, lovage and a few secret components that make up the profile. The character: savoury-tomatoey on the attack, garlic-warm in the background, with a herby lovage depth and a saltiness that sits exactly on the crisp chips – without sliding off.\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\u003eDutch fries seasoning is an all-rounder for deep fryer, oven and air fryer: for classic chips, sweet-potato fries, wedges, potato wedges, rösti, hash browns and fried potatoes. Also over burger patties, hot dogs, filled wraps, grilled corn on the cob or as a seasoning salt in salad dressing. Dust straight from the pan or fryer with the fries seasoning, toss briefly – done. If you fancy some variation, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e as a dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dutch fries seasoning already contains salt. Please don't add extra salt, or the dish will be too salty. Season chips only after frying or baking, never before – otherwise the garlic burns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: home-made oven wedges with garlic aioli\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA chips classic at restaurant level, on the table in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg waxy potatoes, unpeeled and cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp Dutch fries seasoning (to scatter after baking)\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e (to scatter)\u003c\/li\u003e\n\u003cli\u003eFor the aioli: 200 g mayonnaise, 3 cloves of garlic pressed, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e for the aioli freshness kick\u003c\/li\u003e\n\u003cli\u003eFresh parsley to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Soak the potato wedges in cold water for ten minutes (draws out the starch and makes them crisper), drain, pat dry well. Mix with olive oil, spread in a single layer on a baking tray. Bake at 220 °C fan for 30 minutes, turning once. Take out of the oven, immediately dust hot with Dutch fries seasoning and sweet paprika, toss. Stir an aioli from mayo, garlic, lemon and garden-herb salad seasoning – ready in 30 seconds. Serve with fresh parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Dutch fries seasoning?\u003c\/strong\u003e Lovage is the secret weapon. While standard chips salts rely only on salt and garlic powder, lovage brings in the herby depth that lifts chips from \"tasty\" to \"exceptional\". Just as important: seasoning only after frying – the aromas then stay intact.\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 seasoning salt with tomato, paprika, lovage and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for chips, wedges, fried potatoes, rösti and burgers\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 mashed potato and mash, reach for the \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e – the potato-heavy sister of the fries seasoning. Over bread and dripping bread, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebread-and-butter spice\u003c\/strong\u003e\u003c\/a\u003e is first choice. For the salad bowl alongside: \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e. Classic companions to a bratwurst are our \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for rolls and our \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e as a spread. For the hot variant: a dollop of \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e in the mayo. You'll 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\u003eWhen do I season chips with the fries seasoning?\u003c\/strong\u003e\u003cbr\u003e\nAlways only after frying or baking, immediately as they come out of the hot fat or oven – the seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it also work in the air fryer?\u003c\/strong\u003e\u003cbr\u003e\nYes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint – it works more concentrated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Dutch fries seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nOver avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings – half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\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\": \"When do I season chips with the fries seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always only after frying or baking, immediately as they come out of the hot fat or oven. The seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it also work in the air fryer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint, it works more concentrated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Dutch fries seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings: half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"140 g","offer_id":50683645952266,"sku":"30997","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":50786693677322,"sku":"23561","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":50683645985034,"sku":"22779","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/hollands-frittenwuerze.jpg?v=1738650463"},{"product_id":"omas-sossengewurz-1","title":"Grandma's Sauce Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrandma's sauce spice, for a dark sauce you can never get enough of\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGrandma's sauce spice is our insider tip for gravies, ragouts and braising bases that gives every Sunday roast and every game ragout the depth of a restaurant sauce. We compose it in our workshop in Klingenberg am Main from 20 components, with cocoa, roasted onions, tomatoes, dates, pumpernickel, bay, pepper, allspice, lingonberries, mustard, juniper, elderberries, lovage and a range of further aromatics. Savoury, ethereal, complex and pure umami.\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 dark sauces, gravies, game and lamb ragouts, braising bases, roulade sauce, roast stock and braised roast. Also in lentil stew, creamy mushroom sauces and dumpling sauce. Standard dosing: two heaped teaspoons per 500 ml of base stock or sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Start with two heaped teaspoons per 500 ml and season again at the end. Since roast stocks and broths are often already salty, adjust the salt only at the very end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic gravy in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePour the roasting juices from the pan, top up in a pot with 500 ml stock or water.\u003c\/li\u003e\n\u003cli\u003eStir in two heaped teaspoons of Grandma's sauce spice, bring briefly to the boil, then simmer gently for ten minutes.\u003c\/li\u003e\n\u003cli\u003eBind lightly with a cold butter-flour beurre manié, or round off with two tablespoons of cream and a dash of red wine.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with a pinch of \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e as a pepper finish.\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\u003eA classic German sauce spice from 20 components\u003c\/li\u003e\n\u003cli\u003eWith cocoa, pumpernickel and dates for dark depth\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 gravies, ragouts and braising bases\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 liquid umami depth in the same aroma world, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e or the pure stock variant \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. For steak and roast game, our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e fits. A pepper finish comes from the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend or the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For classic mashed potato as a side, reach for \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You'll 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 do I dose Grandma's sauce spice?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: two heaped teaspoons per 500 ml of base stock or sauce. Less for smaller amounts or lighter sauces. If the sauce is already savoury, better to start with half a teaspoon and season again at the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is Grandma's sauce spice especially good for?\u003c\/strong\u003e\u003cbr\u003e\nA classic for gravy, game and lamb ragouts, roulades, braised roast, sauerbraten and braising bases. Also in lentil stew, creamy mushroom sauce and garlic sauce. A secret weapon for anything that may braise or simmer for a long time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does the cocoa bring to the blend?\u003c\/strong\u003e\u003cbr\u003e\n100% pure cocoa gives the sauce the dark depth and a subtle bitterness that makes game ragouts and braised roasts unmistakable. A classic of Italian and Mexican cooking that merges with our German braised-dish 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\": \"How do I dose Grandma's sauce spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb two heaped teaspoons per 500 ml of base stock or sauce. Less for smaller amounts or lighter sauces. If the sauce is already savoury, better to start with half a teaspoon and season again at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Grandma's sauce spice especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A classic for gravy, game and lamb ragouts, roulades, braised roast, sauerbraten and braising bases. Also in lentil stew, creamy mushroom sauce and garlic sauce. A secret weapon for anything that may braise or simmer for a long time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the cocoa bring to the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"100% pure cocoa gives the sauce the dark depth and a subtle bitterness that makes game ragouts and braised roasts unmistakable. A classic of Italian and Mexican cooking that merges with our German braised-dish profile.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683112325386,"sku":"31035","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683112358154,"sku":"23217","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/omas_sosse.jpg?v=1789414253"},{"product_id":"zitronen-pfeffer-1","title":"Lemon Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLemon pepper, the fruity-fresh pepper from real lemon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLemon pepper brings real citrus freshness to your dish, the way synthetic lemon aromas never manage. We blend it in our workshop in Klingenberg am Main from black Belem pepper from Brazil, 36 per cent real lemon and 3 per cent Australian lemon myrtle. The profile: a savoury pepper opening, a zesty, lemony heart, a long, fresh finish with a pleasant, non-intrusive heat.\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\u003eLemon pepper is an all-rounder for light dishes. It suits fish and seafood such as salmon, prawns, sea bass and lobster, poultry such as chicken breast, turkey and poularde, grilled asparagus, courgette and artichokes, as well as salads, vinaigrettes, pasta and risotto. Straight from the mill over the finished dish it unfolds its full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Grind the lemon pepper just before serving so the essential citrus oils do not escape. For light, delicate dishes a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with lemon-pepper butter in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 150 g of soft butter with one teaspoon of lemon pepper, a little grated lemon zest and chopped chives and chill the butter.\u003c\/li\u003e\n\u003cli\u003ePat two salmon fillets of 200 g each dry and season them lightly.\u003c\/li\u003e\n\u003cli\u003eGrill the salmon on the skin side for four minutes, turn it and let it finish for two minutes.\u003c\/li\u003e\n\u003cli\u003eServe the fillets each with a slice of lemon-pepper butter and mashed potato.\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 savoury base is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e from Brazil. The fresh character comes from 36 per cent real lemon and a small share of Australian \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, whose essential oils intensify the citrus note. A good lemon pepper needs nothing more.\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\u003eBlack Belem pepper with 36 per cent real lemon and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eReal fruit instead of synthetic aromas, pleasant heat\u003c\/li\u003e\n\u003cli\u003eFor fish, poultry, vegetables, salads and pasta\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\u003eFor fish and seafood the mild heat of \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e fits well, for Mediterranean accents the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e. Smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find more special peppers in our \u003ca href=\"\/en\/collections\/pfeffermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper blends\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 does lemon pepper suit best?\u003c\/strong\u003e\u003cbr\u003e\nEspecially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between lemon pepper and ordinary black pepper?\u003c\/strong\u003e\u003cbr\u003e\nLemon pepper is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes lemon pepper contain artificial aromas?\u003c\/strong\u003e\u003cbr\u003e\nNo, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store lemon pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\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 does lemon pepper suit best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Especially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between lemon pepper and ordinary black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lemon pepper is black Belem pepper with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does lemon pepper contain artificial aromas?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store lemon pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564932272394,"sku":"31224","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenpfeffer-974296.jpg?v=1736522888"},{"product_id":"roemergewuerz","title":"Roman Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRoman spice, the mild Mediterranean family blend for pizza, pasta and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRoman spice is our mild, harmonious Mediterranean blend for the whole family. We mix the fifteen ingredients in our manufactory in Klingenberg am Main: garlic, paprika flakes, tomato flakes, basil, sweet paprika, celery seed, black pepper, oregano, coriander seeds, myrtle, fennel, star anise, bay, thyme and rosemary. Together they make a round, uncomplicated seasoning that tastes of Italy.\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\u003eRoman spice is the all-round seasoning of Italian cooking. Season pizza, pasta, lasagne, tagliatelle and spaghetti with it, add it to tomato and pasta sauces, over Mediterranean salads, fried potatoes and potato wedges, or stir it into dips and dressings with cream cheese, yoghurt or olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The blend is mild and so ideal for the whole family. Add it early in cooking so the herbs fully unfold.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick tomato sauce with Roman spice in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat one chopped onion and one garlic clove in olive oil until translucent.\u003c\/li\u003e\n\u003cli\u003eAdd one tin of chopped tomatoes and stir in one to two teaspoons of Roman spice.\u003c\/li\u003e\n\u003cli\u003eLet the sauce simmer over low heat for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve the sauce with pasta of your choice.\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\u003eFor the Mediterranean depth, \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e lead, with \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the typical pizza note and \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for savouriness. Paprika flakes, sweet paprika, celery seed, black pepper, coriander, myrtle, fennel, star anise, bay, thyme and rosemary round off the fifteen ingredients.\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\u003eMediterranean family blend with fifteen ingredients\u003c\/li\u003e\n\u003cli\u003eMild and harmonious, ideal for the whole family\u003c\/li\u003e\n\u003cli\u003eA classic for pizza, pasta, lasagne and tomato sauce\u003c\/li\u003e\n\u003cli\u003eAlso for fried potatoes, dips and dressings\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 more Italian variety the bolder \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. For salting we recommend the \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato Paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e, fruity sweetness comes from the \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 Roman spice best suited for?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Roman spice and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is mild and harmonious and so ideal for the whole family, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Roman spice contain salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Roman spice hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Roman spice best suited for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Roman spice and Tuscan pasta spice?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is mild and harmonious and so ideal for the whole family, while Tuscan pasta spice is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\"}},{\"@type\":\"Question\",\"name\":\"Does Roman spice contain salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\"}},{\"@type\":\"Question\",\"name\":\"Is Roman spice hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683076411658,"sku":"31235","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683076444426,"sku":"31263","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683076477194,"sku":"23262","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roemergewuerz_fae34038-3a49-40ff-8e28-8083f27a7d9b-917042.jpg?v=1738001238"},{"product_id":"tomaten-paradeisersalz-2","title":"Tomato Salt (Paradeiser)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paradeiser salt, the Mediterranean seasoning salt with tomato flakes and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato paradeiser salt gives every tomato its full flavour back. We blend the seasoning salt in our workshop in Klingenberg am Main from sea salt, tomato flakes, sweet paprika, garlic, coriander, black pepper and Mediterranean herbs such as oregano, thyme and rosemary. This turns every tomato dish into a little piece of the Mediterranean.\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\u003eScatter tomato paradeiser salt over tomato salad, caprese and marinated tomato slices, season tomato soup and tomato sauces with it or refine bruschetta, stuffed tomatoes, pasta sauces and grilled Mediterranean vegetables. Best scattered on fresh just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the salt seasons and salts at the same time. Only add extra salt to your dish after you have tasted it with the tomato paradeiser salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaprese with tomato paradeiser salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice three ripe tomatoes and two balls of mozzarella.\u003c\/li\u003e\n\u003cli\u003eLayer tomatoes and mozzarella alternately on a plate and tuck fresh basil leaves in between.\u003c\/li\u003e\n\u003cli\u003eDrizzle everything with good olive oil and a splash of balsamico.\u003c\/li\u003e\n\u003cli\u003eFinally scatter tomato paradeiser salt over it and serve the caprese at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is sea salt with ten percent \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e, plus \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e for the colour, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for the seasoning and \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for the depth. Coriander, oregano, thyme, rosemary, fennel and cinnamon flowers round off the Mediterranean note.\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\u003eSeasoning salt with tomato flakes and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eWith paprika, garlic, coriander and black pepper\u003c\/li\u003e\n\u003cli\u003eA classic for tomato salad, caprese and bruschetta\u003c\/li\u003e\n\u003cli\u003eAlso for tomato soup, stuffed tomatoes and pasta sauces\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and 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 Mediterranean tomato dishes our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. Freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried basil\u003c\/strong\u003e\u003c\/a\u003e, fruity acidity from the \u003ca href=\"\/en\/products\/tomaten-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato vinegar\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\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 tomato paradeiser salt best for?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between tomato paradeiser salt and Roman seasoning?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called paradeiser salt?\u003c\/strong\u003e\u003cbr\u003e\nParadeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\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 tomato paradeiser salt best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between tomato paradeiser salt and Roman seasoning?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while Roman seasoning is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called paradeiser salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Paradeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50684562014474,"sku":"31240","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50684562047242,"sku":"23137","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomaten_paradeisersalz-959825.jpg?v=1736522976"},{"product_id":"harissa-3","title":"Harissa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHarissa, a fiery-aromatic spice blend from Tunisia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHarissa is the fiery soul of North African cooking, a spice with a clear heat, smoky depth and sun-warm character from the Maghreb. We compose it in our workshop in Klingenberg am Main from roasted chilies, caraway, cumin, coriander, garlic, salt and Mediterranean spices. The character: honestly hot without burning, with an aromatic caraway depth and a fruit note from the paprika.\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\u003eHarissa is the Tunisian all-rounder: for merguez sausages, minced lamb, couscous, tagine and stews. Also in rice dishes, roasted root vegetables, falafel marinades and hot sauces. As a scattering spice to cook along or stirred with olive oil into a quick harissa paste for marinades, dips and kebab sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e harissa is noticeably hotter than most spice blends. Feel your way in carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: quick harissa paste in 5 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base for marinades, dips and hot bowls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tbsp harissa spice\u003c\/li\u003e\n\u003cli\u003e4 tbsp good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp tomato paste\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, finely grated\u003c\/li\u003e\n\u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Stir all ingredients into a thick paste in a small bowl. Let it steep in the fridge for 30 minutes so the spice swells. Keeps in the fridge for up to two weeks, as long as the surface is always covered with olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsing the paste:\u003c\/strong\u003e As a marinade for lamb, chicken or prawns, as a dip with pita bread, as a seasoning in tomato sauces, or a tablespoon in hummus for the hot variant.\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 Tunisian spice blend with chili, caraway and coriander\u003c\/li\u003e\n\u003cli\u003eA powerful heat with caraway-warm depth\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 as a scattering spice and a base for home-made harissa paste\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\u003eClassic North African companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e for bread and hummus and our \u003ca href=\"\/en\/products\/ducca-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e\u003c\/a\u003e as a nutty sesame seasoning. For sweet-fruity accents, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e fits well. If you like it even hotter, add our \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. You'll 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 hot is harissa?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot, but not burning. The heat comes above all from roasted chilies and develops further during cooking. If you can't take much heat, dose sparingly and add cream or yoghurt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use harissa for?\u003c\/strong\u003e\u003cbr\u003e\nFor couscous, tagine, minced-lamb balls, merguez sausages, hot tomato sauces, bowls, falafel, yoghurt dips and as a marinade for poultry and lamb. Also very aromatic in braises and stews.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from sambal oelek?\u003c\/strong\u003e\u003cbr\u003e\nSambal oelek is an Indonesian chili paste with only chili, salt and vinegar. Harissa is a Tunisian spice blend with additional caraway, coriander, garlic and pepper. Sambal is purist-hot, harissa aromatic-multilayered with depth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I turn the scattering spice into a harissa paste?\u003c\/strong\u003e\u003cbr\u003e\nStir 3 tbsp harissa spice with 4 tbsp olive oil, 1 tbsp tomato paste and garlic. Let it swell for 30 minutes. Keeps in the fridge for two weeks if covered with olive oil.\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 hot is harissa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Noticeably hot, but not burning. The heat comes above all from roasted chilies and develops further during cooking. If you can't take much heat, dose sparingly and add cream or yoghurt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use harissa for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For couscous, tagine, minced-lamb balls, merguez sausages, hot tomato sauces, bowls, falafel, yoghurt dips and as a marinade for poultry and lamb. Also very aromatic in braises and stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from sambal oelek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sambal oelek is an Indonesian chili paste with only chili, salt and vinegar. Harissa is a Tunisian spice blend with additional caraway, coriander, garlic and pepper. Sambal is purist-hot, harissa aromatic-multilayered with depth.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I turn the scattering spice into a harissa paste?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Stir 3 tbsp harissa spice with 4 tbsp olive oil, 1 tbsp tomato paste and garlic. Let it swell for 30 minutes. Keeps in the fridge for two weeks if covered with olive oil.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964155658,"sku":"31311","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/harissa_9a216efd-8d40-41fd-9d54-1be849133f7a-477915.jpg?v=1738084186"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/06_bestseller-335493.png?v=1779530880","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/bestseller.oembed?page=3","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}