{"title":"Chufranken","description":"\u003ch3\u003eChufranken-Gewürze – Heimataromen aus der Region rund um Klingenberg\u003c\/h3\u003e\n\u003cp\u003eChurfranken ist die Region rund um Klingenberg am Main, in der das Alte Gewürzamt seit 2001 zuhause ist – gegründet von Spitzenkoch Ingo Holland und heute von seinem Sohn Kilian Holland geführt. Bei manchen Gewürzen beziehen wir die Rohware direkt aus dem regionalen Anbau in Churfranken – das sind unsere Heimatgewürze, kurze Wege, transparente Herkunft.\u003c\/p\u003e\n\n\u003cp\u003eIm Sortiment finden Sie regional angebaute Klassiker wie Kümmel, Korianderkörner, Fenchelsaat, Anissamen, Bockshornkleesaat, Senfsaat und Schwarzkümmel. Jede Charge wird in unserer Manufaktur sortenrein geprüft und in kleinen Mengen in der bekannten \u003cstrong\u003egrünen Weißblech-Dose\u003c\/strong\u003e abgefüllt.\u003c\/p\u003e\n\n\u003ch3\u003eWarum regional?\u003c\/h3\u003e\n\u003cp\u003eRegionalität bedeutet für uns: kurze Transportwege, Rückverfolgbarkeit der Charge, Unterstützung der heimischen Landwirtschaft und ein Beitrag zu Bauernfamilien in unserer Nähe. Wer Wert auf bewussten Genuss legt, findet hier ausgewählte Gewürze direkt aus der Region. Ergänzend dazu: unsere weiteren \u003ca rel=\"noopener\" href=\"\/en\/collections\/regionale-produkte\"\u003e\u003cstrong\u003eregionalen Produkte\u003c\/strong\u003e\u003c\/a\u003e und die große Auswahl an \u003ca rel=\"noopener\" href=\"\/en\/collections\/einzelgewurze\"\u003e\u003cstrong\u003eEinzelgewürzen\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"bockshornkleesaat-churfranken","title":"Fenugreek Seeds Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFenugreek seeds from Churfranken, the malty heart of Indian curries\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFenugreek seed, also called fenugreek or Greek hay, is a base ingredient in almost every Indian curry and masala. Our seeds come from regional cultivation in Churfranken and have a characteristic malty, lightly bitter-sweet aroma that unfolds clearly when roasted in a dry pan. As a regional alternative to imported goods, the Churfranken harvest convinces with fresh aromatics and short transport routes.\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\u003eRoast the seeds briefly in a dry pan, this lifts the malty aroma and takes away some bitterness. Then season curries, masalas, lentil dishes and tomato sauces with them. Added as part of panch phoron or as a tadka over a dal, the seed develops its typical flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e fenugreek quickly turns bitter if it roasts too dark. Heat it only until it is fragrant and lightly coloured, and use it sparingly, as the aroma is intense.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato dal with fenugreek in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook 200 g of red lentils soft with 600 ml of water and a pinch of turmeric in about 20 minutes.\u003c\/li\u003e\n\u003cli\u003eHeat 2 tbsp of ghee in a pan and dry-roast ½ tsp of fenugreek seed, 1 tsp of cumin and 1 tsp of coriander until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd 2 chopped tomatoes and 2 cloves of garlic and let everything simmer for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir the spice base into the lentils, season with salt and lemon juice and serve the dal with flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes fenugreek special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFenugreek brings a malty depth reminiscent of maple syrup and roasted nuts that hardly any other spice delivers. Only through roasting does the raw, lightly bitter note turn into the warm aroma that gives curries and masalas their typical character. Our seed grows in Churfranken, right on our doorstep, instead of travelling long transport routes.\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 fenugreek seed from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eMalty, lightly bitter-sweet aroma, intense when roasted\u003c\/li\u003e\n\u003cli\u003eA base ingredient in almost all curries, masalas and dals\u003c\/li\u003e\n\u003cli\u003ePart of the Bengali spice blend panch phoron\u003c\/li\u003e\n\u003cli\u003eAll natural, 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\u003eFenugreek is at its best in a spice ensemble: with \u003ca href=\"\/en\/products\/panch-phoron\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePanch Phoron\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and regional Churfranken seeds such as \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCoriander Seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCumin\u003c\/strong\u003e\u003c\/a\u003e. For a ready curry blend, take a look at our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use fenugreek seed?\u003c\/strong\u003e\u003cbr\u003e\nRoast it briefly in a dry pan until fragrant, then grind it or cook it whole. That way you season curries, masalas, dals and tomato sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does fenugreek sometimes taste bitter?\u003c\/strong\u003e\u003cbr\u003e\nRaw or too darkly roasted seed turns bitter. Roast it only until it is fragrant and lightly coloured, and use it sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from fenugreek leaves (Kasoori Methi)?\u003c\/strong\u003e\u003cbr\u003e\nThe seed is the whole grain with a malty aroma for roasting, the leaves (Kasoori Methi) are a mild herb for scattering over. Here you get the whole seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the seed come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main, with short routes.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use fenugreek seed?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Roast it briefly in a dry pan until fragrant, then grind it or cook it whole. That way you season curries, masalas, dals and tomato sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does fenugreek sometimes taste bitter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Raw or too darkly roasted seed turns bitter. Roast it only until it is fragrant and lightly coloured, and use it sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from fenugreek leaves (Kasoori Methi)?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The seed is the whole grain with a malty aroma for roasting, the leaves Kasoori Methi are a mild herb for scattering over. Here you get the whole seed.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the seed come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"From regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main, with short routes.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564695392522,"sku":"30248","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bockhornklee-cf-413371.jpg?v=1738084066"},{"product_id":"fenchelsaat-churfranken","title":"Fennel seed Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFennel seed from Churfranken, regionally grown green seed for bread and pulses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis large-grained, carefully cleaned green fennel seed comes from regional cultivation in Churfranken and is packed in our workshop in Klingenberg am Main. Its aroma is sweetish-mild with a fine anise note, typical of the pale, green seed. A classic that gives bread, pulses and tea depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFennel seed is a classic for bread, rolls and savoury baked goods. It seasons potatoes, pulses, cabbage and braises and goes with fish and light sauces. It is also at home in tea blends, liqueurs and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the seed briefly in a dry pan or crush it lightly in a mortar before using. This breaks open the essential oils and makes the aroma fuller.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use fennel seed\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a simple fennel tea, lightly crush a teaspoon of seed, pour over hot water and let steep for five to seven minutes. In bread dough, about one tablespoon per loaf comes into its own especially well together with anise and caraway.\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\u003eLarge-grained green fennel seed from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eSweetish-mild with a fine anise note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, rolls and savoury baked goods\u003c\/li\u003e\n\u003cli\u003eSeasons pulses, cabbage, braises and tea\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same regional cultivation come our \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken caraway\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken coriander seeds\u003c\/strong\u003e\u003c\/a\u003e, the classic bread-spice companions. The most concentrated form of fennel aroma is our \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e. Find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use fennel seed for?\u003c\/strong\u003e\u003cbr\u003e\nFor bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from fennel seed?\u003c\/strong\u003e\u003cbr\u003e\nToast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does fennel seed taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fennel seed and fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nFennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\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 do I use fennel seed for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from fennel seed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Toast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does fennel seed taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between fennel seed and fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564696604938,"sku":"30251","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fenchelsaat_cf_ganz-907722.jpg?v=1736523110"},{"product_id":"korianderkorner-churfranken","title":"Coriander Seeds (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoriander seeds Churfranken, regionally grown with fine citrus notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Coriander seeds from regional Churfranken cultivation in the best quality. A mild-savoury aroma with clear citrus hints and a sweetish-floral depth – the name Churfranken stands for our home region on the lower 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 for hearty bread, gingerbread, plum butter and apple compote. Seasons pulses, potatoes, mushrooms, fish, chicken and roast pork. An important component of many curries, garam masalas and oriental spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store the whole seeds dry, dark and well sealed, then they keep their aroma for several years. Grind only just before use, ground coriander loses its essential oils within a few weeks.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoast briefly in a dry pan before grinding – this releases the essential oils and gives a noticeably deeper, nuttier taste. A classic for the Indian tadka opening ritual: roast coriander seeds and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e in hot ghee for 30 seconds, then add vegetables or pulses.\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\u003eCoriander seeds from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eA mild-savoury aroma with citrus and floral notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor German breads: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e also contain coriander. For curries: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More regional seeds from Churfranken: \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken caraway\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbe-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellow mustard seed Churfranken\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is coriander used for?\u003c\/strong\u003e\u003cbr\u003e\nIn German cooking for bread (rye bread, gingerbread, pumpernickel), in oriental cooking for falafel and hummus, in Indian cooking for curries and dals, in Mexican salsas and marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Churfranken?\u003c\/strong\u003e\u003cbr\u003e\nChurfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy whole or ground coriander?\u003c\/strong\u003e\u003cbr\u003e\nWhole and freshly ground is always better – the aroma is preserved much longer. Ground coriander loses its essential oils within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from fresh coriander (cilantro)?\u003c\/strong\u003e\u003cbr\u003e\nA completely different aroma. Fresh coriander (leaves) tastes citrussy-grassy, often polarising. Coriander seeds are milder, warmer, with a citrus note without a soapy taste.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is coriander used for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In German cooking for bread (rye bread, gingerbread, pumpernickel), in oriental cooking for falafel and hummus, in Indian cooking for curries and dals, in Mexican salsas and marinades.\"}},{\"@type\":\"Question\",\"name\":\"What is Churfranken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Churfranken is the historic name for the southern Spessart around Klingenberg am Main, our home region. We source several seeds here regionally and directly from the producer.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy whole or ground coriander?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whole and freshly ground is always better, the aroma is preserved much longer. Ground coriander loses its essential oils within a few weeks.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from fresh coriander (cilantro)?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A completely different aroma. Fresh coriander (leaves) tastes citrussy-grassy, often polarising. Coriander seeds are milder, warmer, with a citrus note without a soapy taste.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564698210570,"sku":"30262","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/korianderkoerner-cf-612860.jpg?v=1738084188"},{"product_id":"kummel-churfranken","title":"Caraway (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaraway from Churfranken – a regionally grown classic of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Caraway from regional Churfranken cultivation, the German spice par excellence. Strikingly aromatic with a warm, lightly sweetish note.\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 bread (rye bread, farmhouse bread, pumpernickel), sauerkraut, coleslaw and potato dishes. Seasons roast pork, duck, goose, root vegetables and onions. An accent in gingerbread, cheese bread, tomato sauces and pasta doughs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, caraway is intense and can quickly dominate a dish. Store dry, dark and well sealed, then the aroma keeps for a long time.\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\u003eCaraway from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eStrikingly aromatic with a sweetish note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, sauerkraut and roast pork\u003c\/li\u003e\n\u003cli\u003eAlso with duck, goose and root vegetables\u003c\/li\u003e\n\u003cli\u003eDose sparingly, the aroma is strong\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 bread baking: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e also contain caraway. For roast pork and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. More seeds from Churfranken: \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbe-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellow mustard seed Churfranken\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\u003eCaraway or cumin?\u003c\/strong\u003e\u003cbr\u003e\nCompletely different spices, even though they look similar. Caraway is sweetish-warm (bread, sauerkraut, roast pork), \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e is earthy-peppery (curries, falafel). A confusion trap for many home cooks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose caraway?\u003c\/strong\u003e\u003cbr\u003e\nSparingly: 1 tsp per 500 g flour in bread, ½ tsp per portion in sauerkraut. Caraway is intense – too much can dominate a dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is Churfranken?\u003c\/strong\u003e\u003cbr\u003e\nChurfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I add caraway?\u003c\/strong\u003e\u003cbr\u003e\nCook it in from the start for full aroma development. For bread, mix it into the flour; for sauerkraut, while peeling the onions.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Caraway or cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Completely different spices, even though they look similar. Caraway is sweetish-warm for bread, sauerkraut and roast pork, cumin is earthy-peppery for curries and falafel. A confusion trap for many home cooks.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, about 1 tsp per 500 g flour in bread and half a tsp per portion in sauerkraut. Caraway is intense, too much can dominate a dish.\"}},{\"@type\":\"Question\",\"name\":\"What is Churfranken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Churfranken is the historic name for the southern Spessart around Klingenberg am Main, our home region. We source several seeds here regionally and directly from the producer.\"}},{\"@type\":\"Question\",\"name\":\"When do I add caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cook it in from the start for full aroma development. For bread, mix it into the flour, for sauerkraut while peeling the onions.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564699717898,"sku":"30265","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kuemmel-cf_12e2253d-d4e8-41f5-a593-7e7ff6c27ed1-293835.jpg?v=1738084190"},{"product_id":"schwarzkummel-churfranken","title":"Nigella Seeds (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eNigella from Churfranken, regionally grown seeds for bread and vegetables\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNigella, also called black cumin or Roman caraway, from regional cultivation in Churfranken. A very aromatic, decorative seed with a nutty-savoury, lightly peppery note. Botanically, nigella is related neither to caraway nor to cumin. Sorted and packed 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 flatbread, rolls, naan and savoury pastries. Seasons leaf and root vegetables, pulses, rice and fried potatoes. Adds an accent to Indian curries, Turkish salads and cream cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Tip: toast briefly in a dry pan before use, this clearly intensifies the nutty aroma.\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\u003eNigella seeds from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eA nutty-savoury, lightly peppery and decorative seed\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for bread, curries and vegetables\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\u003eFrom the same regional cultivation come our \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bockshornkleesaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efenugreek seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e. For bread and bowls, our \u003ca href=\"\/en\/products\/schwarze-sesamsaat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack sesame seeds\u003c\/strong\u003e\u003c\/a\u003e are a great match. 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\u003eIs nigella the same as cumin?\u003c\/strong\u003e\u003cbr\u003e\nNo. Nigella (Nigella sativa) is botanically related neither to cumin nor to ordinary caraway. The small black seeds taste nutty-savoury and lightly peppery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use nigella for?\u003c\/strong\u003e\u003cbr\u003e\nFor flatbread, naan, rolls and savoury pastries, to season vegetables, pulses and rice, as well as in curries, salads and on cream cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I toast the seeds?\u003c\/strong\u003e\u003cbr\u003e\nBriefly toasting them in a dry pan intensifies the nutty aroma. Take care that the seeds do not burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store nigella?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, so the aroma is 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\":\"Is nigella the same as cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Nigella (Nigella sativa) is botanically related neither to cumin nor to ordinary caraway. The small black seeds taste nutty-savoury and lightly peppery.\"}},{\"@type\":\"Question\",\"name\":\"What do I use nigella for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For flatbread, naan, rolls and savoury pastries, to season vegetables, pulses and rice, as well as in curries, salads and on cream cheese.\"}},{\"@type\":\"Question\",\"name\":\"Should I toast the seeds?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Briefly toasting them in a dry pan intensifies the nutty aroma. Take care that the seeds do not burn.\"}},{\"@type\":\"Question\",\"name\":\"How do I store nigella?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, so the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564701815050,"sku":"30276","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzkuemmel_ganz-367709.jpg?v=1736522847"},{"product_id":"gelbe-senfsaat-churfranken","title":"Yellow mustard seed Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eYellow mustard seed from Churfranken, regionally grown, mild-savoury for marinades, preserves and mustard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYellow mustard seed from the Churfranken region, regionally grown and harvested. The mild-savoury mustard seed with a subtle heat is finer and rounder than brown or black mustard seed, a base spice of German and European cooking, at home in sauerbraten marinades, preserved vegetables, chutneys and home-made mustard.\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\u003eYellow mustard seed belongs in classic sauerbraten marinades and braising stocks, in jars of preserved cucumbers and vegetables, as well as in fruity chutneys and marinades. The corns also work whole in sauces and vinaigrettes. For a special aroma kick, roast whole mustard seeds in hot butter or oil until they pop, then add vegetables or lentils. This technique from Indian cooking turns even simple German dishes into an aromatic surprise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store cool, dry and away from light. Whole mustard seed keeps its aroma for a long time, the full flavour develops only when it is ground or heated.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: Franconian sauerbraten\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMarinate beef for 2 to 3 days in a marinade of red wine, vinegar, bay, onion, 1 tsp yellow mustard seed, peppercorns and cloves. That gives the roast its classic Franconian depth. After braising, round off the sauce with a little gingerbread or beet syrup.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMake your own mustard\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTo make your own mustard you need nothing more than to grind the seed with vinegar, water, salt and a touch of honey, or let it swell. Let it steep in the fridge for a few days, the mustard becomes milder and rounder by the day.\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\u003eYellow mustard seed from the Churfranken region, regionally grown and harvested\u003c\/li\u003e\n\u003cli\u003eMild-savoury with a subtle heat, finer than brown mustard seed\u003c\/li\u003e\n\u003cli\u003eFrom regional cultivation, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor sauerbraten, marinades, preserves, chutneys and mustard\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 a hotter mustard counterpart we recommend our \u003ca href=\"\/en\/products\/braune-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebrown mustard seed from Churfranken\u003c\/strong\u003e\u003c\/a\u003e. Ready-made mustards from the range are the coarse \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/violetter-senf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eviolet mustard\u003c\/strong\u003e\u003c\/a\u003e. For the Franconian sauerbraten marinade, \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds from Churfranken\u003c\/strong\u003e\u003c\/a\u003e from regional cultivation also suit it.\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 yellow and brown mustard seed?\u003c\/strong\u003e\u003cbr\u003e\nYellow mustard seed is milder and lightly sweet-savoury, brown mustard seed hotter and more intense. For fine sauces, preserved vegetables and sauerbraten the yellow is recommended, for hot mustard and robust curries the brown.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I make mustard from it?\u003c\/strong\u003e\u003cbr\u003e\nYes. Simply grind yellow mustard seed with water, vinegar, salt and spices and let it steep in the fridge for a few days. The mustard becomes milder and rounder by the day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I have to grind the mustard seed before using it?\u003c\/strong\u003e\u003cbr\u003e\nNo, whole mustard corns release their aroma in marinades, preserves and when roasted even unground. For mustard or fine sauces they are ground or soaked.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the yellow mustard seed hot?\u003c\/strong\u003e\u003cbr\u003e\nIt is the mildest of the three mustard seeds, mild-savoury with only a subtle heat. Its heat develops above all when it is ground and steeped with cold water.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between yellow and brown mustard seed?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yellow mustard seed is milder and lightly sweet-savoury, brown mustard seed hotter and more intense. For fine sauces, preserved vegetables and sauerbraten the yellow is recommended, for hot mustard and robust curries the brown.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I make mustard from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. Simply grind yellow mustard seed with water, vinegar, salt and spices and let it steep in the fridge for a few days. The mustard becomes milder and rounder by the day.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to grind the mustard seed before using it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, whole mustard corns release their aroma in marinades, preserves and when roasted even unground. For mustard or fine sauces they are ground or soaked.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the yellow mustard seed hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is the mildest of the three mustard seeds, mild-savoury with only a subtle heat. Its heat develops above all when it is ground and steeped with cold water.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564811063562,"sku":"30626","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gelbe-senfsaat-cf-488669.jpg?v=1738084122"}],"url":"https:\/\/altesgewuerzamt.live\/en\/collections\/chufranken.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}