{"title":"chili \u0026amp; paprika, spicy spices","description":"\u003ch3\u003e Fiery variety: Chili \u0026amp; Paprika for spicy moments of enjoyment\u003c\/h3\u003e\n\n \u003cp\u003eChili and paprika add a distinctive flavor to your dishes—from mild and fruity to fiery and hot. They not only carry flavor, but are also rich in valuable antioxidants and vitamin C. Perfect for spicy sauces, hearty \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=eintopf\"\u003e\u003cspan\u003estews\u003c\/span\u003e\u003c\/a\u003e , or delicate \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=rub\"\u003e\u003cspan\u003erubs\u003c\/span\u003e\u003c\/a\u003e —discover the aromatic world of high-quality \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/gewuerze\"\u003e\u003cspan\u003espices\u003c\/span\u003e\u003c\/a\u003e from the \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/pages\/gewurzmanufaktur\"\u003e\u003cspan\u003espice manufacturer\u003c\/span\u003e\u003c\/a\u003e .\u003c\/p\u003e\n\n\u003cp\u003e Find your favorite: \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=chili\"\u003e\u003cspan\u003echili\u003c\/span\u003e\u003c\/a\u003e for fiery heat or \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=paprika\"\u003e\u003cspan\u003epaprika\u003c\/span\u003e\u003c\/a\u003e for gentle sweetness. Refine your cooking with the finest spices!\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":"chili","title":"Chili","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround chili, clear heat with a fruity character\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur ground chili is a fine powder of hot, fully ripe red cayenne pods. It brings a direct, clear heat with no bitter off-flavours, with a fruity base note that stays perceptible even after seasoning. Finely ground, it doses precisely, so a dish warms rather than simply burns.\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\u003eGround chili is universal, from Mexican cooking through the Asian wok to a Spanish chorizo marinade and Indian dal. It belongs in chili con carne, tacos and salsas, in curries, masalas and lentil stews, in arrabbiata and hot tomato sauces, in BBQ rubs and in goulash, tagine and hearty soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e dose carefully and taste towards the end of cooking, as the heat develops with the heat of the pan. Better to add more than to overdo it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili con carne in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSear 500 g of minced beef well, then add a diced onion and two cloves of garlic.\u003c\/li\u003e\n\u003cli\u003eSeason with 1 tsp ground chili, 2 tsp cumin and 1 tsp sweet paprika.\u003c\/li\u003e\n\u003cli\u003ePour in 400 g passata and 200 ml stock and let everything simmer for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in a tin of rinsed kidney beans, cook for a further 15 minutes and serve with sour cream, coriander and lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eChili is not a uniform product, quality decides the depth of heat and the persistence of aroma. Our cayenne chili comes from fully ripe pods and is finely milled, so the heat stays clear and the fruity base note is preserved, entirely without bitter notes.\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\u003eClear, direct heat with a fruity base note\u003c\/li\u003e\n\u003cli\u003eFrom ripe cayenne pods, finely ground\u003c\/li\u003e\n\u003cli\u003ePrecisely dosed, without bitter off-flavours\u003c\/li\u003e\n\u003cli\u003eA classic for chili con carne, curry and arrabbiata\u003c\/li\u003e\n\u003cli\u003eAlso for BBQ rubs, braises and soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a complete chili con carne, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili con carne seasoning\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e are a good match. If you like a coarser heat, try our \u003ca href=\"\/en\/products\/chiliflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili flakes\u003c\/strong\u003e\u003c\/a\u003e. 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\u003eHow hot is the ground chili?\u003c\/strong\u003e\u003cbr\u003e\nIt is robustly hot, since it is milled from cayenne pods. Dose sparingly and work your way up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add chili to a dish?\u003c\/strong\u003e\u003cbr\u003e\nBest towards the end of cooking, as the heat develops with the heat of the pan. That way you can control it well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is ground chili good for?\u003c\/strong\u003e\u003cbr\u003e\nFor chili con carne, curries, arrabbiata, BBQ rubs, braises and hot soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does chili differ from chili flakes?\u003c\/strong\u003e\u003cbr\u003e\nGround chili is a fine powder that spreads evenly, while chili flakes are coarser and give pointed bursts of heat.\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 the ground chili?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is robustly hot, since it is milled from cayenne pods. Dose sparingly and work your way up.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add chili to a dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best towards the end of cooking, as the heat develops with the heat of the pan. That way you can control it well.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ground chili good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For chili con carne, curries, arrabbiata, BBQ rubs, braises and hot soups.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does chili differ from chili flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground chili is a fine powder that spreads evenly, while chili flakes are coarser and give pointed bursts of heat.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564732616970,"sku":"30322","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_gemahlen-300351.jpg?v=1736523016"},{"product_id":"chili-ancho","title":"Chili Ancho","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Ancho Chili, a fruity-sweet poblano for mole and Mexican sauces\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe ancho chili is the dried poblano and one of the most important chilies in Mexican cooking. Ground, it brings a fruity-sweet aroma with notes of dried plum and raisin and a fine tobacco note in the background. The heat is mild to medium, with the fruitiness to the fore. We pack it 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\u003eGround ancho is the base for classic mole sauces such as mole negro and mole rojo. It gives enchilada sauces, adobo marinades, chocolate sauces and braises depth and fruit without too much heat, and seasons Mexican bean dishes, pozole and BBQ rubs. It harmonises especially well with dark chocolate, red wine and braised beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the fruity aroma develops best. Dose sparingly at first and adjust later.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAncho adobo marinade in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 2 tbsp of ground ancho with 1 tbsp oil, 2 tbsp water and 1 tbsp vinegar into a paste.\u003c\/li\u003e\n\u003cli\u003eGrate in two cloves of garlic and season with 1 tsp oregano, a little cumin and salt.\u003c\/li\u003e\n\u003cli\u003eCoat pork, beef or chicken with the marinade and let it rest for at least two hours.\u003c\/li\u003e\n\u003cli\u003eFry or grill the meat and serve with lime and fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAncho belongs, with guajillo and pasilla, to the classic trio of Mexican mole chilies. Unlike hot varieties, ancho puts the fruit to the fore, plum, raisin and a subtle smoky, tobacco note give sauces depth while the heat stays mild.\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\u003eDried poblano chili, finely ground\u003c\/li\u003e\n\u003cli\u003eFruity-sweet with plum, raisin and tobacco notes\u003c\/li\u003e\n\u003cli\u003eMild to medium hot, fruit to the fore\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and enchilada sauce\u003c\/li\u003e\n\u003cli\u003eAlso for chocolate sauces, BBQ rubs and bean soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine ancho with \u003ca href=\"\/en\/products\/chili-guajillo\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Guajillo\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-pasilla\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Pasilla\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e is a good match. 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\u003eHow hot is Chili Ancho?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The fruitiness is to the fore and the heat is easy to control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is ancho exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried form of the poblano chili, here finely ground. It is one of the most important chilies in Mexican cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ancho for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo marinades, enchilada and chocolate sauces and for braises and bean soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the fruity depth develops 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\": \"How hot is Chili Ancho?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium. The fruitiness is to the fore and the heat is easy to control.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ancho exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried form of the poblano chili, here finely ground. It is one of the most important chilies in Mexican cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ancho for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo marinades, enchilada and chocolate sauces and for braises and bean soups.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the fruity depth develops best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564734484746,"sku":"30323","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_ancho-730044.jpg?v=1736523018"},{"product_id":"chili-bhut-jolokia","title":"Chili Bhut Jolokia","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili Bhut Jolokia, an extremely hot ghost chili for heat lovers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Bhut Jolokia, also known as the ghost chili, comes from north-east India and is one of the hottest chili varieties in the world. We grind and pack it in our manufactory in Klingenberg am Main. Even a knife-tip brings extreme, long-lasting heat to a dish. A natural product with possible colour variations.\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\u003eFor heat lovers, to spice up very hot sauces, chili sauces, currywurst sauces and chili con carne. Also a fine accent in marinades, BBQ rubs and hot salsas. Dose extremely sparingly, a knife-tip is enough for a whole dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e avoid contact with eyes, mucous membranes and fingers, and wash your hands thoroughly after use. Keep the chili out of the reach of children.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Bhut Jolokia was officially the world's hottest chili in 2007 and reaches around one million Scoville. Behind the brutal heat lies a surprisingly fruity, slightly smoky aroma that comes through once you dose it extremely sparingly. That is exactly what makes it so appealing to heat fans.\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\u003eBhut Jolokia, one of the world's hottest chilies\u003c\/li\u003e\n\u003cli\u003eAround one million Scoville, extremely hot\u003c\/li\u003e\n\u003cli\u003eFruity, smoky aroma behind the heat\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf that is too hot for you, our \u003ca href=\"\/en\/products\/chili-habanero-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Habanero\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-birds-eye\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bird's Eye\u003c\/strong\u003e\u003c\/a\u003e are still seriously hot, while the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e stays much milder. For a complete dish, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. 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\u003eHow hot is Bhut Jolokia?\u003c\/strong\u003e\u003cbr\u003e\nExtremely hot, around one million Scoville. A knife-tip is enough for a whole dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly, ideally start with a knife-tip and add carefully. Avoid contact with eyes and mucous membranes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it only taste hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, behind the heat lies a fruity, smoky aroma that comes through with sparing use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Bhut Jolokia good for?\u003c\/strong\u003e\u003cbr\u003e\nFor hot sauces, hot salsas, chili con carne, marinades and BBQ rubs, always dosed extremely sparingly.\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 Bhut Jolokia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Extremely hot, around one million Scoville. A knife-tip is enough for a whole dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very sparingly, ideally start with a knife-tip and add carefully. Avoid contact with eyes and mucous membranes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it only taste hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, behind the heat lies a fruity, smoky aroma that comes through with sparing use.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Bhut Jolokia good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For hot sauces, hot salsas, chili con carne, marinades and BBQ rubs, always dosed extremely sparingly.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564735041802,"sku":"30324","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_bhut_jolokia-107016.jpg?v=1736523018"},{"product_id":"chili-birds-eye","title":"Chili Bird's Eye","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili Bird's Eye, whole very hot bird's-eye chilies for Asian cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe bird's-eye chili is small but has a concentrated, fiery heat with a fine fruity aroma. We pack the whole pods in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\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 Asian curries, pad thai, tom yum and wok dishes. Cook the whole pods in and they release an aromatic heat into stews, braises and marinades with lamb, beef or robust poultry. Remove them again before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the longer the pods cook, the more heat they release. For milder food, leave them whole, for more fire, cut them open or crush them lightly.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eA quick Thai wok dish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat 2 tbsp oil in a wok and briefly fry 2 to 3 whole bird's-eye chilies with garlic and ginger.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables and your protein, such as chicken, prawns or tofu, and stir-fry over high heat.\u003c\/li\u003e\n\u003cli\u003eDeglaze with soy sauce, a little fish sauce and a squeeze of lime.\u003c\/li\u003e\n\u003cli\u003eServe with rice and remove the whole chilies before eating. For more heat, crush them briefly.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDespite their small size, bird's-eye chilies are among the hottest varieties in everyday cooking. Their heat is clear and direct, with a fine fruit behind it that gives Asian dishes their typical kick. As whole pods they are especially easy to dose, since you can always take them out again.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole bird's-eye chilies with a fiery heat\u003c\/li\u003e\n\u003cli\u003eFine fruity aroma behind the heat\u003c\/li\u003e\n\u003cli\u003eA classic for pad thai, tom yum and Asian curries\u003c\/li\u003e\n\u003cli\u003eIdeal for cooking in stews and marinades\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Asian cooking, combine them well with our \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e. It gets milder with the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e, and much hotter with \u003ca href=\"\/en\/products\/chili-bhut-jolokia\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bhut Jolokia\u003c\/strong\u003e\u003c\/a\u003e. 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\u003eHow hot is Bird's Eye?\u003c\/strong\u003e\u003cbr\u003e\nVery hot. The small pods have a concentrated, clear heat with a fruity background.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use whole chilies?\u003c\/strong\u003e\u003cbr\u003e\nBest cooked in and removed before serving. That way you release heat without biting into a whole pod.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I control the heat?\u003c\/strong\u003e\u003cbr\u003e\nThrough the cooking time and whether you leave the pods whole, cut them open or crush them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are they good for?\u003c\/strong\u003e\u003cbr\u003e\nFor pad thai, tom yum, Asian curries, wok dishes and for stews and marinades.\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 Bird's Eye?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very hot. The small pods have a concentrated, clear heat with a fruity background.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use whole chilies?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best cooked in and removed before serving. That way you release heat without biting into a whole pod.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I control the heat?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Through the cooking time and whether you leave the pods whole, cut them open or crush them.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are they good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pad thai, tom yum, Asian curries, wok dishes and for stews and marinades.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736155914,"sku":"30325","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_birds_eye-665008.jpg?v=1736523019"},{"product_id":"chili-guajillo","title":"Chili Guajillo","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Chili Guajillo, a mild-fruity cornerstone of Mexican cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe guajillo is the dried mirasol chili and one of the most-used chilies in Mexico. Ground, it brings a pleasant, easily controllable heat and a delicate fruity acidity with fine berry notes. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\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\u003eGround guajillo is a classic for adobo, mole, enchilada sauces and Mexican marinades. It seasons chicken, beef and pork dishes as well as stews and bean soups, and gives salsas, pastes and braising sauces a fruity depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the fruit and acidity develop best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGuajillo salsa in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eToast 2 tbsp of ground guajillo briefly in 1 tbsp oil until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd two chopped tomatoes, one small onion and one clove of garlic and fry briefly.\u003c\/li\u003e\n\u003cli\u003eAdd 100 ml stock, a little cumin and salt and simmer the salsa for ten minutes.\u003c\/li\u003e\n\u003cli\u003eBlend everything smooth and serve the salsa with tacos, enchiladas or grilled meat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGuajillo belongs, with ancho and pasilla, to the classic trio of Mexican mole chilies. It is the brightest and fruitiest of the three, with a fine acidity and berry note that gives sauces freshness without much heat. That is exactly what makes it the most versatile entry into Mexican chili cooking.\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\u003eDried guajillo chili, finely ground\u003c\/li\u003e\n\u003cli\u003eMild-fruity with fine acidity and berry notes\u003c\/li\u003e\n\u003cli\u003ePleasantly mild, easily controllable heat\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and enchilada sauce\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine guajillo with \u003ca href=\"\/en\/products\/chili-ancho\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Ancho\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-pasilla\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Pasilla\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. 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\u003eHow hot is Chili Guajillo?\u003c\/strong\u003e\u003cbr\u003e\nPleasantly mild. The heat is easy to control, with fruit and a fine acidity to the fore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is guajillo exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried mirasol chili, here finely ground. It is one of the most-used chilies in Mexico.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use guajillo for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo, enchilada sauces and marinades, and for stews, salsas and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the fruit and acidity come through 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\": \"How hot is Chili Guajillo?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pleasantly mild. The heat is easy to control, with fruit and a fine acidity to the fore.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is guajillo exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried mirasol chili, here finely ground. It is one of the most-used chilies in Mexico.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use guajillo for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo, enchilada sauces and marinades, and for stews, salsas and braises.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the fruit and acidity come through best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736286986,"sku":"30326","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_guajillo-661567.jpg?v=1736523098"},{"product_id":"gruner-chili-jalapeno","title":"Green Jalapeño Chili","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen jalapeño chili, grassy-fresh heat for salsas and soups\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDried green jalapeño chili from Mexico, ground and packed in Klingenberg am Main. With a grassy-fresh note and a piquant yet pleasant heat. A classic of Tex-Mex and Mexican cooking, noticeably lighter and greener in aroma than red chili.\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 seasoning soups, stews, salsas and hot sauces. Ideal wherever bacon fits, so for bean dishes, hearty pan dishes and meatballs. An accent in guacamole, pico de gallo and in marinades for poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the aroma develops best when cooked along, for fresher heat scatter on at the end. Store dry and dark.\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\u003eDried green jalapeño chili, ground\u003c\/li\u003e\n\u003cli\u003eGrassy-fresh with a piquant, medium heat\u003c\/li\u003e\n\u003cli\u003eA classic for salsas, tacos and stews\u003c\/li\u003e\n\u003cli\u003eAlso in guacamole and pico de gallo\u003c\/li\u003e\n\u003cli\u003eChili from Mexico, ground in Klingenberg, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Tex-Mex cooking: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e for bean stews, \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e as a smoke counterpart, \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot marinades. For guacamole: \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. A BBQ complement: \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\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 green jalapeño?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot, noticeably more savoury than red chili. The heat is clearly perceptible but not burning. If you like it hotter, combine with habanero or fresh chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does green jalapeño differ from red?\u003c\/strong\u003e\u003cbr\u003e\nGreen jalapeño is harvested unripe, grassy-fresh, savoury and a little less sweet. Red jalapeño is harvested ripe, fruitier and with more sweetness. Both have a similar heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the chili?\u003c\/strong\u003e\u003cbr\u003e\nGreen jalapeño unfolds its aroma best when cooked along. For fresher heat, scatter on afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the chili come from?\u003c\/strong\u003e\u003cbr\u003e\nThe green jalapeño comes from Mexico and is ground and packed by us in Klingenberg am Main, without 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 green jalapeño?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Medium-hot, noticeably more savoury than red chili. The heat is clearly perceptible but not burning. If you like it hotter, combine with habanero or fresh chili.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does green jalapeño differ from red?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green jalapeño is harvested unripe, grassy-fresh, savoury and a little less sweet. Red jalapeño is harvested ripe, fruitier and with more sweetness. Both have a similar heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add the green jalapeño?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green jalapeño unfolds its aroma best when cooked along. For fresher heat, scatter on afterwards.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the green jalapeño come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The green jalapeño comes from Mexico and is ground and packed by us in Klingenberg am Main, without additives.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736450826,"sku":"30328","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener_chili_jalapeno_gemahlen-350913.jpg?v=1736762401"},{"product_id":"roter-chipotle-jalapeno-chili","title":"Red Chipotle Jalapeño Chili","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed chipotle jalapeño, smoked jalapeño with a smoky-sweet heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoked red jalapeño chilli with a smoky-sweet chocolate aroma and a full-bodied fruity note. Piquant heat meets a complex smoky depth. 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\u003eA classic of Tex-Mex cooking for chili con carne, BBQ sauces, pulled pork and smoky marinades. It seasons bean stews, soups, tomato sauces and salsas. Usable anywhere smoked bacon would fit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The chipotle is noticeably hot. Dose it sparingly and work your way up slowly. Store 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\u003eSmoked red jalapeño chilli from Mexico\u003c\/li\u003e\n\u003cli\u003eSmoky-sweet with a chocolate note, noticeably hot\u003c\/li\u003e\n\u003cli\u003eA classic for chili con carne, BBQ and pulled pork\u003c\/li\u003e\n\u003cli\u003eAlso for bean stews, soups and salsas\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers 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 Mexican depth our \u003ca href=\"\/en\/products\/chili-ancho\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAncho chilli\u003c\/strong\u003e\u003c\/a\u003e fits, and for the finished dish the \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne\u003c\/strong\u003e\u003c\/a\u003e seasoning. For grilling we recommend the \u003ca href=\"\/en\/products\/bbq-pork\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e\u003c\/a\u003e rub. You will find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\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 chipotle?\u003c\/strong\u003e\u003cbr\u003e\nChipotle is a smoked, dried ripe jalapeño. That is why it tastes smoky-sweet with a chocolate note and brings a distinct, complex heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is red chipotle jalapeño?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot. Dose it sparingly and work your way up slowly to the heat you want.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use red chipotle jalapeño for?\u003c\/strong\u003e\u003cbr\u003e\nFor chili con carne, BBQ sauces, pulled pork and smoky marinades, as well as in bean stews, soups, tomato sauces and salsas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma and heat are preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is chipotle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chipotle is a smoked, dried ripe jalapeño. That is why it tastes smoky-sweet with a chocolate note and brings a distinct, complex heat.\"}},{\"@type\":\"Question\",\"name\":\"How hot is red chipotle jalapeño?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot. Dose it sparingly and work your way up slowly to the heat you want.\"}},{\"@type\":\"Question\",\"name\":\"What do I use red chipotle jalapeño for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For chili con carne, BBQ sauces, pulled pork and smoky marinades, as well as in bean stews, soups, tomato sauces and salsas.\"}},{\"@type\":\"Question\",\"name\":\"How do I store red chipotle jalapeño?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma and heat are preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564738154762,"sku":"30330","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roter-chipotle-jalapeno_ea324948-05c3-43d3-9ce0-468a26efd5f2-626383.jpg?v=1738084251"},{"product_id":"chili-pasilla","title":"Chili Pasilla","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Chili Pasilla, mild heat with herbaceous depth and a raisin-cocoa note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe pasilla is the dried chilaca and one of the three classic mole chilies of Mexico. Ground, it brings a mild, lingering heat and a full, herbaceous-complex flavour with notes of raisin and cocoa. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\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\u003eGround pasilla is a classic for Mexican mole, adobo and vegetarian bean dishes. It works in sauces with fish, chicken and lamb and gives marinades, braises and piquant chocolate sauces a dark, herbaceous depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the herbaceous cocoa notes develop best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePasilla mole sauce in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eToast 2 tbsp of ground pasilla briefly in 1 tbsp oil until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd one chopped tomato, one small onion and one clove of garlic and fry briefly.\u003c\/li\u003e\n\u003cli\u003eAdd 200 ml stock, 20 g dark chocolate and a pinch of cumin and simmer everything for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eBlend the sauce smooth, season with salt and serve with chicken, fish or roasted vegetables.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePasilla belongs, with ancho and guajillo, to the classic trio of Mexican mole chilies. It is the darkest and most herbaceous of the three, with a fine dark-chocolate and raisin note that gives sauces depth and length while the heat stays mild.\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\u003eDried chilaca pod, finely ground\u003c\/li\u003e\n\u003cli\u003eMild-savoury with raisin and cocoa notes\u003c\/li\u003e\n\u003cli\u003eHerbaceous-complex flavour that lingers\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and bean dishes\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine pasilla with \u003ca href=\"\/en\/products\/chili-ancho\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Ancho\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-guajillo\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Guajillo\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. 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\u003eHow hot is Chili Pasilla?\u003c\/strong\u003e\u003cbr\u003e\nMild. The heat lingers, with herbaceous depth and a cocoa note to the fore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is pasilla exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried chilaca, here finely ground. It is one of the classic trio of Mexican mole chilies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use pasilla for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo, sauces with fish and poultry and for bean dishes and chocolate sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the herbaceous cocoa notes come through 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\": \"How hot is Chili Pasilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild. The heat lingers, with herbaceous depth and a cocoa note to the fore.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is pasilla exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried chilaca, here finely ground. It is one of the classic trio of Mexican mole chilies.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use pasilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo, sauces with fish and poultry and for bean dishes and chocolate sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the herbaceous cocoa notes come through best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564738613514,"sku":"30331","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_pasilla-162655.jpg?v=1736523099"},{"product_id":"chilifaden","title":"Chili Threads","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili threads, a delicate edible decoration with a subtle heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChili threads are finely cut, edible chili strips with a subtle heat. They set a visual highlight on the plate and bring a fine, easily controllable spice. We pack them in our manufactory in Klingenberg am Main. A natural product with possible slight colour variations.\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\u003eChili threads work above all as a pretty edible decoration. They are wonderful on carpaccio, soups, Asian dishes, sushi and raw fish and give any dish an elegant, lightly spicy accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e shape the threads as you like, for example into a nest or ball, and deep-fry them very briefly. This gives a fine crispness and an even more decorative result.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike powder or flakes, chili threads stay visible as fine strips and become a design element on the plate. Their heat is deliberately subtle, so they decorate without dominating a dish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFinely cut, edible chili threads\u003c\/li\u003e\n\u003cli\u003eSubtle, easily controllable heat\u003c\/li\u003e\n\u003cli\u003eA visual highlight for carpaccio, sushi and soups\u003c\/li\u003e\n\u003cli\u003eCan be deep-fried briefly for more crispness\u003c\/li\u003e\n\u003cli\u003eNatural product with slight colour variations\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\u003eAs other chili forms, our \u003ca href=\"\/en\/products\/chiliflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chiliringe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili rings\u003c\/strong\u003e\u003c\/a\u003e are a good match. For Asian dishes, the \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e rounds things off, and for a decorative contrast our \u003ca href=\"\/en\/products\/schwarze-sesamsaat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack sesame\u003c\/strong\u003e\u003c\/a\u003e. 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\u003eHow hot are chili threads?\u003c\/strong\u003e\u003cbr\u003e\nSubtly hot. They season finely and serve above all as an edible decoration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use chili threads?\u003c\/strong\u003e\u003cbr\u003e\nAs a topping on carpaccio, sushi, soups and Asian dishes, simply scattered or draped over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I fry them?\u003c\/strong\u003e\u003cbr\u003e\nYes. Briefly deep-fried they turn crisp and can be arranged especially decoratively as a nest or ball.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the threads edible?\u003c\/strong\u003e\u003cbr\u003e\nYes, completely. They are finely cut dried chilies.\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 are chili threads?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Subtly hot. They season finely and serve above all as an edible decoration.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use chili threads?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a topping on carpaccio, sushi, soups and Asian dishes, simply scattered or draped over the finished dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I fry them?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. Briefly deep-fried they turn crisp and can be arranged especially decoratively as a nest or ball.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the threads edible?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, completely. They are finely cut dried chilies.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564739531018,"sku":"30334","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chilifaeden-177606.jpg?v=1736523024"},{"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":"rosenscharfer-paprika","title":"Hot Rose Paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHot rose paprika, fiery, fruity heat from Hungarian tradition\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHot rose paprika is a classic of Hungarian cooking. The hand-picked pods are stone-ground, which gives a finely fruity, concentrated paprika note with a strong, fiery heat. Packed 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\u003eHot rose paprika goes with duck, chicken, beef, veal and pork, as well as cheese, pulses, vegetables and rice. A classic in goulash, lecso, paprika chicken, stews and sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Do not expose paprika powder to strong heat, otherwise it turns bitter. Take the pot off the heat and only then stir in the paprika. Dose sparingly, the heat comes faster than expected.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic goulash in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eDice 1 kg of beef and fry golden brown with onions in a little oil, season with \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eTake the pot off the heat and stir in 2 tbsp of hot rose paprika and 1 tbsp of \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 500 ml of stock and bring everything back to heat.\u003c\/li\u003e\n\u003cli\u003eBraise gently over low heat for about 90 minutes, until the meat is tender.\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\u003eHand-picked and stone-ground from Hungary\u003c\/li\u003e\n\u003cli\u003eFiery and hot with concentrated paprika fruit\u003c\/li\u003e\n\u003cli\u003eA classic for goulash, lecso and paprika chicken\u003c\/li\u003e\n\u003cli\u003eDo not heat strongly, otherwise it turns bitter\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers 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 balanced blends, complement the hot rose paprika with our \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e, and as a coarse topping the \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-rosenscharf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian hot rose paprika flakes\u003c\/strong\u003e\u003c\/a\u003e fit well.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is hot rose paprika?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot. Dose it sparingly, the heat often comes faster than expected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy must paprika not be heated strongly?\u003c\/strong\u003e\u003cbr\u003e\nPaprika powder turns bitter under too much heat. Take the pot off the heat and only then stir in the paprika.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the paprika come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the classic Hungarian paprika region, hand-picked and stone-ground, packed by us in Klingenberg am Main.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from noble-sweet paprika?\u003c\/strong\u003e\u003cbr\u003e\nHot rose paprika is much hotter, while \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e is mild and fruity. For heat you use the hot rose paprika, for mild colour and sweetness the noble-sweet one.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is hot rose paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot. Dose it sparingly, the heat often comes faster than expected.\"}},{\"@type\":\"Question\",\"name\":\"Why must paprika not be heated strongly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Paprika powder turns bitter under too much heat. Take the pot off the heat and only then stir in the paprika.\"}},{\"@type\":\"Question\",\"name\":\"Where does the hot rose paprika come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From the classic Hungarian paprika region, hand-picked and stone-ground, packed by us in Klingenberg am Main.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from noble-sweet paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot rose paprika is much hotter, while noble-sweet paprika is mild and fruity. For heat you use the hot rose paprika, for mild colour and sweetness the noble-sweet one.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564740382986,"sku":"30337","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosenscharfer-paprika-328040.jpg?v=1738084250"},{"product_id":"gruner-paprika","title":"Green Paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround green paprika, a fresh, hot paprika seasoning for fish and wok\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen paprika in powder form, hand-picked while unripe and stone-ground. The early harvest gives the paprika its characteristic grassy freshness and a piquant heat that is clearer and more direct than the sweetish warmth of red paprika varieties. From Spain, 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\u003eSensational for crustaceans, fish, poultry and wok dishes. Also in vegetable soups, paprika sauces and as a fresh heat in vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add it early at the start of cooking and don't expose it to too high a heat, as paprika turns bitter at too high a temperature. Don't underestimate the heat, dose sparingly and season again rather than over-season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen paprika, harvested unripe and stone-ground\u003c\/li\u003e\n\u003cli\u003eFrom Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eFresh-hot for fish, seafood and wok\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 paprika world: \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e as a smoke counterpart and \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e as a mild complement. For wok and Asian dishes: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. A classic Hungarian-Mediterranean pairing: \u003ca href=\"\/en\/products\/kernoel-gewuerzpaprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot paprika seed oil\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's the difference between green and red paprika?\u003c\/strong\u003e\u003cbr\u003e\nGreen paprika is harvested unripe and therefore has a grassy freshness and a clearer heat instead of the sweetish warmth of ripe red paprika varieties. It works more like a heat spice than as a colour and aroma carrier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I add green paprika early?\u003c\/strong\u003e\u003cbr\u003e\nGreen paprika needs a little time to develop its full aroma. With too short a cooking time it stays raw and grassy, with too high a heat it turns bitter. It's best added to the pan at the start of cooking and sweated along with the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose green paprika?\u003c\/strong\u003e\u003cbr\u003e\nCarefully, the heat is intense. 1 to 2 tsp per 4 portions is often enough. Better to season again than to over-season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the green paprika come from?\u003c\/strong\u003e\u003cbr\u003e\nThe green paprika comes from Spain and is packed by us in Klingenberg am Main, without 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 green and red paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green paprika is harvested unripe and therefore has a grassy freshness and a clearer heat instead of the sweetish warmth of ripe red paprika varieties. It works more like a heat spice than as a colour and aroma carrier.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I add green paprika early?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green paprika needs a little time to develop its full aroma. With too short a cooking time it stays raw and grassy, with too high a heat it turns bitter. It is best added to the pan at the start of cooking and sweated along with the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose green paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Carefully, the heat is intense. 1 to 2 tsp per 4 portions is often enough. Better to season again than to over-season.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the green paprika come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The green paprika comes from Spain and is packed by us in Klingenberg am Main, without additives.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564740579594,"sku":"30338","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-paprika-gemahlen-739803.jpg?v=1738084185"},{"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":"geraucherter-paprika-1","title":"Smoked paprika hot","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika hot, Pimentón de la Vera Picante from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe fiery sister of our mild smoked paprika. Fully ripe red paprika pods from western Spanish Extremadura are slowly smoked over oak wood and finely ground, in the centuries-old tradition of Pimentón de la Vera. The result is a sweet-smoky aroma with a clear push of heat, not an artificial smoke flavour but authentic spice craft. Origin Spain, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of Mediterranean and Spanish cooking, for patatas bravas, fried potatoes and white cabbage. A seasoning base for chorizo, paella and hearty stews. An accent in BBQ rubs, marinades, salsas and aioli. Where the mild paprika brings sweetness and smoke, the hot variety adds a fiery accent on top.\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 Picante from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak wood, sweet-smoky with a clear push of heat\u003c\/li\u003e\n\u003cli\u003eA classic for chorizo, paella, patatas bravas and BBQ rubs\u003c\/li\u003e\n\u003cli\u003eAlso in marinades, salsas and aioli\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 prefer it milder, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e without heat. 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\u003eHow hot is the smoked paprika hot?\u003c\/strong\u003e\u003cbr\u003e\nIt has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from the mild variety?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right 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\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\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 the smoked paprika hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from the mild variety?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right 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\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564743004426,"sku":"30342","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-350837.jpg?v=1738084124"},{"product_id":"ungarische-paprikaflocken-edelsuss","title":"Hungarian Sweet Paprika Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHungarian paprika flakes sweet, 100 % paprika with a deep red colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThese sweet paprika flakes from Hungary are made of 100 % paprika, without additives. They bring a rich red colour and the typical Hungarian, mild and fruity paprika aroma to your goulash, paprika ragouts and sauces. We sort and pack them in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMild and sweet, without heat, with full paprika fruit and a slightly sweet note. The flakes smell intense and colour dishes deep red without dominating.\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 with goulash, paprika ragouts, goulash soup, paprika sauces and braised vegetables, as well as in BBQ rubs and Mediterranean stews. Stir the flakes in only towards the end of cooking or into the finished sauce, as paprika quickly turns bitter at too high a heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool, dry and dark so colour and aroma are preserved. Direct sun fades the red colour.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHungarian paprika chicken in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBrown chicken pieces in oil and remove them, then sauté two onions in the fat until translucent.\u003c\/li\u003e\n\u003cli\u003eStir in 2 tbsp sweet paprika flakes and reduce the heat so the paprika does not turn bitter.\u003c\/li\u003e\n\u003cli\u003eReturn the chicken to the pot, deglaze with 250 ml stock, season with salt and braise for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eFinish with a tub of sour cream and serve with dumplings or rice.\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\u003e100 % Hungarian paprika flakes in a strong red\u003c\/li\u003e\n\u003cli\u003eMild, sweet note without heat\u003c\/li\u003e\n\u003cli\u003eA classic for goulash, paprika ragout and goulash soup\u003c\/li\u003e\n\u003cli\u003eIdeal in BBQ rubs and braised vegetables\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\u003eIf you like it spicier, reach for our \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-rosenscharf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian paprika flakes hot\u003c\/strong\u003e\u003c\/a\u003e. Finely ground instead of in flakes, there is the \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e. For a complete goulash we recommend our \u003ca href=\"\/en\/products\/ungarisches-gulaschgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian goulash seasoning\u003c\/strong\u003e\u003c\/a\u003e. You'll find more single spices in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\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 are Hungarian sweet paprika flakes?\u003c\/strong\u003e\u003cbr\u003eCoarsely ground paprika from Hungary, 100 % sweet paprika, without heat and without additives. They give a strong red colour and a mild paprika aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the paprika flakes spicy?\u003c\/strong\u003e\u003cbr\u003eNo. Sweet means mild and without heat. If you want heat, choose the \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-rosenscharf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot variety\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use sweet paprika flakes for?\u003c\/strong\u003e\u003cbr\u003eFor goulash, paprika ragouts, goulash soup, paprika sauces, braised vegetables, BBQ rubs and Mediterranean stews. Best added towards the end of cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store paprika flakes?\u003c\/strong\u003e\u003cbr\u003eCool, dry and dark, well sealed. That keeps the red colour and aroma for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Hungarian sweet paprika flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Coarsely ground paprika from Hungary, 100 percent sweet paprika, without heat and without additives. They give a strong red colour and a mild paprika aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the paprika flakes spicy?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Sweet means mild and without heat. If you want heat, choose the hot variety.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use sweet paprika flakes for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For goulash, paprika ragouts, goulash soup, paprika sauces, braised vegetables, BBQ rubs and Mediterranean stews. Best added towards the end of cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store paprika flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dry and dark, well sealed. That keeps the red colour and aroma for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564921131274,"sku":"31071","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ungarische_paprikaflocken_edelsuess-719437.jpg?v=1736522868"},{"product_id":"ungarische-paprikaflocken-rosenscharf","title":"Hungarian Hot Paprika Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHungarian paprika flakes hot, 100 % paprika with fiery heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThese hot rose paprika flakes from Hungary are made of 100 % paprika, without additives. They combine the deep red colour and the typical Hungarian paprika aroma with a fiery but not biting heat. We sort and pack them in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFull, fruity paprika aroma with a clear, rounded fiery heat. Rose-hot sits between mild and very hot, seasons strongly and colours dishes a rich red.\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\u003eGoes with goulash, paprika ragouts, goulash soup, spicy paprika sauces, braised vegetables, minced meat and stews, as well as in BBQ rubs. Stir the flakes in only towards the end of cooking or into the finished sauce, as paprika quickly turns bitter at too high a heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool, dry and dark so colour, aroma and heat are preserved. Direct sun fades the red colour.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from the Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat the flakes briefly in a little oil before deglazing. This brings out colour and aroma fully without the paprika turning bitter.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHungarian lecsó in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSauté two onions in oil until translucent, add four pointed peppers cut into strips and fry briefly.\u003c\/li\u003e\n\u003cli\u003eStir in a teaspoon of hot paprika flakes, lowering the heat a little so the paprika does not turn bitter.\u003c\/li\u003e\n\u003cli\u003eAdd 400 g chopped tomatoes, season with salt and simmer for 15 to 20 minutes.\u003c\/li\u003e\n\u003cli\u003eServe as you like with rice, fresh bread or sausages.\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\u003e100 % Hungarian paprika flakes, rose-hot\u003c\/li\u003e\n\u003cli\u003eDeep red colour, intense paprika flavour\u003c\/li\u003e\n\u003cli\u003eA classic for goulash and paprika ragout\u003c\/li\u003e\n\u003cli\u003eAlso in BBQ rubs and braised vegetables\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\u003eIf you prefer finely ground paprika instead of flakes, take our \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e. If you like it milder, reach for our \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-edelsuss\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian paprika flakes sweet\u003c\/strong\u003e\u003c\/a\u003e. For a complete goulash we recommend our \u003ca href=\"\/en\/products\/ungarisches-gulaschgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian goulash seasoning\u003c\/strong\u003e\u003c\/a\u003e. You'll find more single spices in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\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 are Hungarian hot rose paprika flakes?\u003c\/strong\u003e\u003cbr\u003eCoarsely ground paprika from Hungary, 100 % paprika, without additives, with a fiery heat. They give a strong red colour and an intense paprika aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is rose-hot?\u003c\/strong\u003e\u003cbr\u003eRose-hot is clearly spicy but not extreme. It sits between \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-edelsuss\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet\u003c\/strong\u003e\u003c\/a\u003e (mild) and very hot varieties and seasons strongly without biting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use hot paprika flakes for?\u003c\/strong\u003e\u003cbr\u003eFor goulash, paprika ragouts, goulash soup, spicy paprika sauces, braised vegetables, minced meat, stews and BBQ rubs. Best sweated briefly in oil or added towards the end of cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store paprika flakes?\u003c\/strong\u003e\u003cbr\u003eCool, dry and dark, well sealed. That keeps the red colour, aroma and heat for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Hungarian hot rose paprika flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Coarsely ground paprika from Hungary, 100 percent paprika, without additives, with a fiery heat. They give a strong red colour and an intense paprika aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is rose-hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Rose-hot is clearly spicy but not extreme. It sits between sweet and very hot varieties and seasons strongly without biting.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use hot paprika flakes for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For goulash, paprika ragouts, goulash soup, spicy paprika sauces, braised vegetables, minced meat, stews and BBQ rubs. Best sweated briefly in oil or added towards the end of cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store paprika flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dry and dark, well sealed. That keeps the red colour, aroma and heat for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564922999050,"sku":"31073","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ungarische-paprikaflocken-rosenscharf.jpg?v=1738650464"},{"product_id":"rauchiges-chilisalz-1","title":"Smoky Chili Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoky chilli salt, a fruity, smoky heat as a finishing salt\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoky chilli salt from the Altes Gewürzamt in Klingenberg. A pleasant heat meets a fruity, smoky depth made from Pakistani rock salt, two chilli varieties, smoked paprika and Salish alderwood smoked salt. The ideal finishing seasoning for salmon, steak, vegetables and fried egg.\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\u003eScatter the chilli salt classically as a finish over steak, salmon, fried egg and oven vegetables. In BBQ marinades it adds a smoky, piquant accent. Our tip: season popcorn with it for a surprisingly good snack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry and shake before use. The salt contains no anti-caking agents and can therefore clump slightly, just shake it loose. Bird's eye chilli is noticeably hot, so dose sparingly.\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\u003ePakistani rock salt with two chilli varieties\u003c\/li\u003e\n\u003cli\u003eWith smoked paprika and Salish alderwood smoked salt\u003c\/li\u003e\n\u003cli\u003eFruity, smoky heat as a finishing seasoning\u003c\/li\u003e\n\u003cli\u003eA classic for salmon, steak, fried egg and popcorn\u003c\/li\u003e\n\u003cli\u003eNo 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\u003eAs a mild all-round salt our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e fits well, for an even smokier note the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e. You will find more salts in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt\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 hot is the smoky chilli salt?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the chilli salt for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, it adds a smoky, piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use smoky chilli salt for best?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the salt sometimes clump?\u003c\/strong\u003e\u003cbr\u003e\nBecause it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is the smoky chilli salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"Can I use the chilli salt for marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it adds a smoky piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\"}},{\"@type\":\"Question\",\"name\":\"What do I use smoky chilli salt for best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\"}},{\"@type\":\"Question\",\"name\":\"Why does the salt sometimes clump?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"130 g","offer_id":50684606349578,"sku":"31229","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"14 g","offer_id":50684606382346,"sku":"23346","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rauchiges-chilisalz_9c746dbd-8322-4e68-8c49-3c1da6c91195-756957.jpg?v=1736762461"},{"product_id":"chiliringe","title":"Chili Rings","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili rings, a fruity, piquant heat as a crunchy topping\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur chili rings are finely cut, dried chili pods with a fruity, intense aroma and a piquant heat. As rings they stay visible and become a visual as well as flavourful highlight. We pack them in our manufactory 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\u003eChili rings work in Asian wok dishes, on pizza and in tomato sauces, as a topping over salads, bowls and egg dishes or in a vegetable pan. Cooked in, their heat spreads evenly, as a topping they stay crunchy and decorative.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e finely dosable from subtle to fiery, so ease your way to the heat you want.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePasta all'arrabbiata in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat 2 tbsp olive oil and briefly fry 1 tsp of chili rings with two cloves of garlic.\u003c\/li\u003e\n\u003cli\u003eAdd a tin of chopped tomatoes and let the sauce simmer for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and toss the sauce with cooked pasta.\u003c\/li\u003e\n\u003cli\u003eServe with fresh parsley and a little olive oil.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike powder or flakes, the rings keep their whole shape and make a decorative statement on the plate. Their fruity, intense aroma seasons without overpowering a dish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFinely cut dried chili rings\u003c\/li\u003e\n\u003cli\u003eFruity, intense aroma with a piquant heat\u003c\/li\u003e\n\u003cli\u003eA topping for wok, pizza, bowls and egg dishes\u003c\/li\u003e\n\u003cli\u003eFinely dosable from subtle to fiery\u003c\/li\u003e\n\u003cli\u003eManufactory quality from 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\u003eAs other chili forms, our \u003ca href=\"\/en\/products\/chiliflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chilifaden\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili threads\u003c\/strong\u003e\u003c\/a\u003e are a good match, and a little milder the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e. For pizza and pasta, our \u003ca href=\"\/en\/collections\/italienische-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian cooking\u003c\/strong\u003e\u003c\/a\u003e collection fits well. Find more 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 are the chili rings?\u003c\/strong\u003e\u003cbr\u003e\nPiquant with a fruity aroma, finely dosable from subtle to fiery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use chili rings?\u003c\/strong\u003e\u003cbr\u003e\nAs a topping over wok, pizza, bowls and egg dishes or cooked into sauces and vegetable pans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRings, flakes or powder, which do I take?\u003c\/strong\u003e\u003cbr\u003e\nRings are decorative and release their heat mildly, flakes are a little finer, powder spreads the fastest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the rings crunchy?\u003c\/strong\u003e\u003cbr\u003e\nDried, they are finely crunchy and keep their shape, ideal as a visible topping.\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 are the chili rings?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Piquant with a fruity aroma, finely dosable from subtle to fiery.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use chili rings?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a topping over wok, pizza, bowls and egg dishes or cooked into sauces and vegetable pans.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Rings, flakes or powder, which do I take?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Rings are decorative and release their heat mildly, flakes are a little finer, powder spreads the fastest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the rings crunchy?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dried, they are finely crunchy and keep their shape, ideal as a visible topping.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50863785378058,"sku":"31398","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Chiliring.png?v=1744867839"},{"product_id":"chili-habanero-1","title":"Chili Habanero","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Chili Habanero, extremely hot with a fruity apricot-mango aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe habanero is among the hottest chilies in classic cooking, yet behind its fire lies an unmistakably fruity aroma with hints of apricot and mango. Ground, it is indispensable in Mexican, Brazilian and Peruvian cooking. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\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\u003eJust a knife-tip lifts salsas, bean pots, braises and BBQ sauces to a new level. The habanero pairs with beans, corn, tomato and tropical fruit and gives Caribbean and Latin American dishes their typical fiery, fruity character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e dose very carefully, start with a knife-tip and avoid contact with eyes and mucous membranes. Wash your hands thoroughly after seasoning.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eA fruity habanero salsa in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFinely dice a ripe mango or pineapple and put it in a bowl.\u003c\/li\u003e\n\u003cli\u003eStir in one to two knife-tips of ground habanero, the juice of a lime and a little salt.\u003c\/li\u003e\n\u003cli\u003eAdd finely chopped red onion and fresh coriander.\u003c\/li\u003e\n\u003cli\u003eLet it rest briefly and serve with tacos, grilled fish or chicken. Dose sparingly and add heat carefully.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike purely hot varieties, the habanero combines brutal heat with a pronounced tropical fruit. It is exactly this combination of fire and fruit that makes it so popular in Caribbean and Latin American cooking. As a powder it is especially easy to dose finely.\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 habanero with extreme heat\u003c\/li\u003e\n\u003cli\u003eFruity aroma with apricot and mango notes\u003c\/li\u003e\n\u003cli\u003eA classic of Mexican, Brazilian and Peruvian cooking\u003c\/li\u003e\n\u003cli\u003eIdeal for salsa, bean pot, braises and BBQ sauces\u003c\/li\u003e\n\u003cli\u003eManufactory quality from 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\u003eOn the heat scale, the habanero sits between our \u003ca href=\"\/en\/products\/chili-birds-eye\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bird's Eye\u003c\/strong\u003e\u003c\/a\u003e and the extreme \u003ca href=\"\/en\/products\/chili-bhut-jolokia\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bhut Jolokia\u003c\/strong\u003e\u003c\/a\u003e, and it gets milder with the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e. For a complete dish, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. 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\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 Chili Habanero?\u003c\/strong\u003e\u003cbr\u003e\nExtremely hot. A single knife-tip is enough, so dose carefully and add heat slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does habanero taste like?\u003c\/strong\u003e\u003cbr\u003e\nIntense heat with a fruity aroma reminiscent of apricot and mango.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground habanero for?\u003c\/strong\u003e\u003cbr\u003e\nFor salsas, bean dishes, braises and BBQ sauces, and for fruity, hot marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I handle it safely?\u003c\/strong\u003e\u003cbr\u003e\nDose very sparingly, avoid contact with eyes and mucous membranes and wash your hands after 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\": \"How hot is Chili Habanero?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Extremely hot. A single knife-tip is enough, so dose carefully and add heat slowly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does habanero taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Intense heat with a fruity aroma reminiscent of apricot and mango.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground habanero for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For salsas, bean dishes, braises and BBQ sauces, and for fruity, hot marinades.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I handle it safely?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dose very sparingly, avoid contact with eyes and mucous membranes and wash your hands after seasoning.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51178289692938,"sku":"31384","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_habanero-329970.jpg?v=1736523022"},{"product_id":"chiliflocken-1","title":"Chili Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili flakes, very hot with a warm paprika scent\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur chili flakes give off the warm scent of paprika and bring a fiery, intense heat. As coarse flakes they are easy to dose and at home in Mediterranean as well as Asian cooking. We pack them in our manufactory 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\u003eChili flakes give robust meat dishes, hearty stews and soups a fiery depth. Classically, you scatter them over pizza, pasta sauces, bowls and olive dips. Cooked in, the heat spreads evenly, as a topping it stays localised and crunchy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e very hot, so dose sparingly and add heat carefully.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHomemade chili oil in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 2 tbsp of chili flakes into a clean, dry jar.\u003c\/li\u003e\n\u003cli\u003eWarm 200 ml of good olive oil gently, without boiling it, and pour it over the flakes.\u003c\/li\u003e\n\u003cli\u003eSeal the jar and let the oil infuse for at least a week in a dark place.\u003c\/li\u003e\n\u003cli\u003eUse the chili oil over pizza, pasta, salads or grilled vegetables.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike fine chili powder, flakes stay visible and release their heat a little more slowly. The warm paprika scent makes them especially versatile, from Italian pizza to an Asian bowl.\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\u003eCoarse chili flakes with a fiery heat\u003c\/li\u003e\n\u003cli\u003eWarm paprika scent, intense in flavour\u003c\/li\u003e\n\u003cli\u003eA topping for pizza, pasta, bowls and stews\u003c\/li\u003e\n\u003cli\u003eIdeal for homemade chili oil\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more fire, our ground \u003ca href=\"\/en\/products\/chili-habanero-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Habanero\u003c\/strong\u003e\u003c\/a\u003e, a different form are the \u003ca href=\"\/en\/products\/chiliringe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili rings\u003c\/strong\u003e\u003c\/a\u003e, and a little milder the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e. For pizza and pasta, our \u003ca href=\"\/en\/collections\/italienische-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian cooking\u003c\/strong\u003e\u003c\/a\u003e collection is a good match. Find more 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 are the chili flakes?\u003c\/strong\u003e\u003cbr\u003e\nVery hot. Dose sparingly and add heat slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use chili flakes for?\u003c\/strong\u003e\u003cbr\u003e\nFor pizza, pasta, stews, soups, bowls and meat dishes, and for homemade chili oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlakes or powder, what is the difference?\u003c\/strong\u003e\u003cbr\u003e\nFlakes stay visible and release their heat a little more slowly, powder spreads more finely and quickly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make chili oil from them?\u003c\/strong\u003e\u003cbr\u003e\nPour gently warmed olive oil over the flakes and let it infuse in the dark for at least a week.\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 are the chili flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very hot. Dose sparingly and add heat slowly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use chili flakes for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pizza, pasta, stews, soups, bowls and meat dishes, and for homemade chili oil.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Flakes or powder, what is the difference?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Flakes stay visible and release their heat a little more slowly, powder spreads more finely and quickly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make chili oil from them?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pour gently warmed olive oil over the flakes and let it infuse in the dark for at least a week.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51217928159498,"sku":"31421","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chiliflocken-scharf-766538.jpg?v=1736762268"},{"product_id":"pul-biber","title":"Pul Biber","description":"\u003ch3\u003e\u003cstrong\u003ePul Biber, Turkish pepper flakes with fruity heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePul Biber brings the spicy warmth of Turkish cuisine to your plate. The bright red pepper flakes taste fruity and slightly sweet, their heat builds gently and stays pleasant. In Turkey they sit on almost every table, as naturally as salt and pepper do here. We pack Pul Biber in our manufactory in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePul Biber seasons kebab, lamb, minced meat and grilled vegetables, refines yogurt sauces, hummus and lentil soup and is the classic topping for egg dishes such as menemen. Sprinkled over pizza, pasta, feta or salads it adds colour and a fruity warmth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add Pul Biber at the end of cooking or briefly heat it in warm butter or oil. This releases its fruity aroma best without burning it.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eTurkish eggs (Çılbır) in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eStir 300 g Greek yogurt with 1 crushed garlic clove and a pinch of salt and spread it on two plates.\u003c\/li\u003e\n\u003cli\u003ePoach 4 eggs in gently simmering vinegar water for about 3 minutes and place them on the yogurt.\u003c\/li\u003e\n\u003cli\u003eMelt 2 tbsp butter in a pan, stir in 1 tsp Pul Biber and let it foam briefly.\u003c\/li\u003e\n\u003cli\u003eDrizzle the red butter over the eggs and serve with fresh bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003e\u003cstrong\u003eWhat makes Pul Biber special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike classic chilli flakes, Pul Biber is fruitier and milder. It adds warmth and colour to dishes without masking their own flavour, so you can use it more generously.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eCharacteristics\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTurkish pepper flakes with fruity, mild heat\u003c\/li\u003e\n\u003cli\u003eBright red colour, slightly sweet aroma\u003c\/li\u003e\n\u003cli\u003eFor kebab, eggs, hummus, grilled vegetables and pasta\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers or additives\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pul Biber?\u003c\/strong\u003e\u003cbr\u003e\nPul Biber are dried, coarsely flaked peppers from Turkish cuisine. They are also known as Aleppo pepper and used as a table spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Pul Biber?\u003c\/strong\u003e\u003cbr\u003e\nPul Biber is mild to medium hot. The heat is much gentler than classic chilli flakes and comes with a fruity sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Pul Biber and chilli flakes?\u003c\/strong\u003e\u003cbr\u003e\nPul Biber is fruitier, milder and often slightly oilier than chilli flakes. Classic chilli flakes are much hotter and drier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Pul Biber for?\u003c\/strong\u003e\u003cbr\u003e\nFor kebab, lamb, grilled vegetables, egg dishes such as menemen and çılbır, for hummus, yogurt sauces and as a topping for pizza and pasta.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":53949785309450,"sku":"31535","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/PulBibermitBlickvoninnen_Web.png?v=1792652017"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/09_chilli_paprika-291382.png?v=1738948577","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/chili-paprika.oembed?page=2","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}