{"title":"spices for fish and seafood","description":"\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"0\" data-end=\"74\"\u003eSpices for fish and seafood – Perfect seasoning for fine flavors\u003c\/strong\u003e\u003cbr data-start=\"74\" data-end=\"77\"\u003e Whether delicate fish or aromatic seafood – with the \u003cstrong data-start=\"134\" data-end=\"175\"\u003efish and seafood spices\u003c\/strong\u003e from the Altes Gewürzamt, the delicate aromas unfold perfectly. From classic herb blends to sophisticated fish spices, you'll find everything you need for delicious dishes here. Add a special touch to salmon, shrimp, or sea bream with select spices and enjoy the ultimate in seafood!\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":"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":"gewurzsalz-bouillabaisse","title":"Bouillabaisse spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt, a saffron seasoning from the Mediterranean\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBouillabaisse is the queen of fish soups, and this spiced salt brings its unmistakable profile to the table, even when no fresh sea breeze is blowing. The base is the mild Luisenhaller deep-rock salt, refined with tomato flakes, hot rose paprika, garlic, parsley, star anise, fennel seed, fine saffron and thyme. The saffron gives the typical golden colour and its subtle, warm aroma. Star anise and fennel seed carry on the aromatic depth of Provence cooking.\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\u003eThis spiced salt is geared towards fish and seafood, but is also suitable for Mediterranean vegetable dishes. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBouillabaisse\u003c\/strong\u003e, stir directly into the fish stock\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish soups and bisque\u003c\/strong\u003e, as a base salt for all creamy seafood sauces\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled fish\u003c\/strong\u003e, sea bass, red mullet, sea bream, salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSeafood\u003c\/strong\u003e, prawns, mussels, squid\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRisotto and paella\u003c\/strong\u003e, as a seasoning and colour salt instead of separate saffron\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMediterranean vegetable dishes\u003c\/strong\u003e, tomatoes, courgettes, aubergines, stuffed peppers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, Provence fish soup\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat 1 onion, 2 cloves of garlic and 1 fennel bulb in olive oil. Add 400 g tinned tomatoes and 800 ml fish stock. Season with 1 tsp Bouillabaisse spiced salt. Simmer for 20 minutes. Cut 500 g mixed fish fillets (cod, salmon, red mullet) into pieces and let them steep in the soup for 8 minutes. Serve with croutons and rouille.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean and savoury with saffron and thyme\u003c\/li\u003e\n\u003cli\u003eFor bouillabaisse, fish soups, risotto and paella\u003c\/li\u003e\n\u003cli\u003eWith Luisenhaller deep-rock salt and tomato flakes\u003c\/li\u003e\n\u003cli\u003eAlso with fried fish and seafood\u003c\/li\u003e\n\u003cli\u003eWorkshop 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 fish cookery, combine with \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 second salt and \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 as a pepper accent. A Mediterranean complement: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e. For antipasti platters: \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive 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\u003eHow hot is the salt?\u003c\/strong\u003e\u003cbr\u003e\nMild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need additional saffron in my bouillabaisse?\u003c\/strong\u003e\u003cbr\u003e\nNo, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for meat dishes?\u003c\/strong\u003e\u003cbr\u003e\nLess so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\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 Bouillabaisse spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need additional saffron in my bouillabaisse?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Bouillabaisse spiced salt also suitable for meat dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Less so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564714529034,"sku":"30300","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-bouillabaisse-679626.jpg?v=1736624360"},{"product_id":"gewurzsalz-poivres-rares","title":"Poivres Rares spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt, sea salt with three rare pepper varieties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt for pepper lovers: Mediterranean sea salt from Spain meets three characterful pepper varieties that together create a complex, multi-layered profile. Classic black pepper gives the familiar base heat. The resinous-savoury cubeb pepper from Indonesia brings eucalyptus notes and a long finish. Long pepper, finally, surprises with its warm, lightly sweet depth, reminiscent of nutmeg and cardamom. Made 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\u003eThis seasoning salt is suitable as a table spice and finishing salt for dishes with substance. Particularly good with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMature cheese\u003c\/strong\u003e, hard cheese, Parmesan, Comté, Manchego\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e, beef or venison, thinly sliced\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteak and beef fillet\u003c\/strong\u003e, as a rub before frying or for finishing\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried fish\u003c\/strong\u003e, on white fish and salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCold roast\u003c\/strong\u003e, on sliced roast with a little olive oil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBruschetta and tomato-mozzarella\u003c\/strong\u003e, as a finishing salt\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOven vegetables and roasted potatoes\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, beef fillet carpaccio with Poivres Rares\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze 200 g beef fillet for 30 minutes, then slice wafer-thin. Spread out on chilled plates. Drizzle with high-quality olive oil, a few drops of lemon juice over it, distribute thin Parmesan shavings. Before serving, scatter very thinly with Poivres Rares spiced salt and garnish with rocket.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with three rare pepper varieties\u003c\/li\u003e\n\u003cli\u003eBlack pepper, cubeb pepper and long pepper\u003c\/li\u003e\n\u003cli\u003eIdeal with hard cheese, beef and carpaccio\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout separating agents and additives, shake before use\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 pepper world: \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 as a crisp finish, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for steak and game. A salt counterpart: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e. For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\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 Poivres Rares?\u003c\/strong\u003e\u003cbr\u003e\nFrench for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the three pepper varieties differ?\u003c\/strong\u003e\u003cbr\u003e\nBlack pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for soups and sauces?\u003c\/strong\u003e\u003cbr\u003e\nYes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Poivres Rares?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"French for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the three pepper varieties differ?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Black pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the Poivres Rares spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Poivres Rares spiced salt also suitable for soups and sauces?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564716167434,"sku":"30308","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-poivres-rares_22db0ecc-c377-4a2c-85d6-e67cdaaa8b79.jpg?v=1738650590"},{"product_id":"grobes-schwarzes-salz","title":"Coarse black salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoarse black salt, a deep-black finishing salt from our own production\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. An elegant, deep-black salt from Portuguese sea salt with natural vegetable charcoal as the colourant. Fine, fresh, soft on the tongue and readily soluble, a visual and flavour accent that turns any dish into a piece of theatre.\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\u003eAn ideal finishing salt for raw fish such as tuna tartare or salmon carpaccio. An accent on scrambled egg, oven vegetables, mozzarella and grilled steak. A visual highlight on a light background and on a laid table. Also scatter over sushi and starter plates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e scatter on only after cooking and do not cook with it, in the heat the salt dissolves and the visual effect is lost. Store dry.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, tuna tartare with black salt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCut 200 g fresh tuna (sashimi quality) into small cubes and mix with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp lime juice and 1 tsp finely chopped shallot. Arrange on a flat plate, top with 1 tsp avocado cubes, black sesame and a pinch of coarse black salt. Serve with rice crackers.\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 black sea salt with vegetable charcoal\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from our own production in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a finishing salt for fish, meat and vegetables\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 light contrast on the table: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For tartare applications: \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive oil\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. An antipasti companion: \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes\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\u003eIs the vegetable charcoal a concern?\u003c\/strong\u003e\u003cbr\u003e\nNo, vegetable charcoal (E153) is a natural substance approved as a food colourant in the EU, made from plant-based raw material.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the black salt taste different from light sea salt?\u003c\/strong\u003e\u003cbr\u003e\nNo, the flavour is very similar, the effect is primarily visual and intended for presentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the salt particularly suited to?\u003c\/strong\u003e\u003cbr\u003e\nAs a visual accent on light backgrounds such as raw fish, mozzarella, boiled eggs, scrambled egg and light oven vegetables. Also for festive table presentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use the salt for cooking?\u003c\/strong\u003e\u003cbr\u003e\nTechnically yes, but it is a waste. In the heat the salt dissolves and the visual effect is lost. Scatter on only after cooking.\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\": \"Is the vegetable charcoal in the black salt a concern?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, vegetable charcoal (E153) is a natural substance approved as a food colourant in the EU, made from plant-based raw material.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the black salt taste different from light sea salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the flavour is very similar, the effect is primarily visual and intended for presentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the coarse black salt particularly suited to?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a visual accent on light backgrounds such as raw fish, mozzarella, boiled eggs, scrambled egg and light oven vegetables. Also for festive table presentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use the black salt for cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Technically yes, but it is a waste. In the heat the salt dissolves and the visual effect is lost. Scatter on only after cooking.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564726718730,"sku":"30315","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/grobes-782388.jpg?v=1736624420"},{"product_id":"wusten-kristallsalz","title":"Desert Crystal Salt","description":"\u003ch2\u003eDesert crystal salt – an Egyptian salt rarity from the Sahara\u003c\/h2\u003e\n\u003cp\u003eThis extraordinary salt is hand-selected from the Egyptian Sahara – in one of the driest regions on earth, where ancient salt crystals have been preserved over millennia in the heat. The transparent to milky-white crystal needles impress with their delicate, wafer-fine structure. In the mouth they dissolve slowly and leave a dense, pleasantly warm saltiness without a sharp metallic after-bitterness.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eDesert crystal salt is a finishing salt – it belongs on the finished dish, not in the cooking pot. The long, fine needles keep their shape during finishing and set precisely dosed salt accents. Especially recommended with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoie gras\u003c\/strong\u003e – the gentle saltiness contrasts the fat perfectly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalmon and salmon trout\u003c\/strong\u003e – on crudo or quick-fried fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarpaccio\u003c\/strong\u003e – beef, venison or tuna\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate and caramel\u003c\/strong\u003e – a few crystals on dark ganache or a salted-caramel tart\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter and bread\u003c\/strong\u003e – on good butter for breakfast or a light supper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw vegetables\u003c\/strong\u003e – on tomatoes, cucumbers or radishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: foie gras with desert crystal salt and fig confit\u003c\/h2\u003e\n\u003cp\u003ePat the foie gras slices (80 g each) dry, sear sharply in a hot, uncoated pan for 30 seconds per side. Arrange immediately on a plate with brioche toast and fig confit. Just before serving, scatter with a few crystals of \u003cem\u003edesert crystal salt\u003c\/em\u003e and accent with freshly ground black pepper.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564728914186,"sku":"30317","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wusten-kristallsalz-758666.jpg?v=1736522884"},{"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":"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":"langer-pfeffer","title":"Long Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole long pepper – an earthy-sweetish aroma with a frankincense note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLong pepper (Piper longum) has a wonderfully earthy aroma reminiscent of frankincense. It smells sweetish and at first tastes like black pepper, but leaves a strong aftertaste that radiates a pleasant warmth. Botanically closely related to black pepper, long pepper was in antiquity even more sought-after and more expensive in Europe. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026amp; aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMore complex and warmer than black pepper: earthy, lightly sweetish, with hints of frankincense, nutmeg and cinnamon. The heat builds slowly and lingers long on the palate – a pleasant, penetrating warmth rather than a sharp peak.\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\u003eLet the whole pepper spikes steep in sauces or stews. Coarsely crushed, long pepper gives game, lamb and smoked fish a great aroma. Also with braises, strong red-wine sauces, root vegetables and even with dark chocolate and pear compote.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long – crush in a mortar or grate finely only just before use, as the spike is hard.\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\u003eLong pepper (Piper longum), whole fruit spikes\u003c\/li\u003e\n\u003cli\u003eEarthy-sweetish with frankincense and nutmeg notes\u003c\/li\u003e\n\u003cli\u003eA slowly building, long-lasting warmth\u003c\/li\u003e\n\u003cli\u003eFor sauces, braises, game, lamb and smoked fish\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ereal red Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e as exotic relatives. For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A salt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. A mortar recommendation: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egranite mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 long pepper?\u003c\/strong\u003e\u003cbr\u003e\nLet whole spikes steep in sauces and stews and remove before serving, or crush in the mortar or grate finely. The spikes are hard – a mortar or a nutmeg grater works best.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does long pepper differ from black pepper?\u003c\/strong\u003e\u003cbr\u003e\nLong pepper is more complex, warmer and sweeter with frankincense and nutmeg notes. The heat builds more slowly and lasts longer than with black pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes long pepper also suit sweet dishes?\u003c\/strong\u003e\u003cbr\u003e\nYes – the warming, sweetish notes harmonise wonderfully with dark chocolate, pear and fig compote and gingerbread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I store long pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long, crush or grate only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use long pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Let whole spikes steep in sauces and stews and remove before serving, or crush in the mortar or grate finely. The spikes are hard, a mortar or a nutmeg grater works best.\"}},{\"@type\":\"Question\",\"name\":\"How does long pepper differ from black pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Long pepper is more complex, warmer and sweeter with frankincense and nutmeg notes. The heat builds more slowly and lasts longer than with black pepper.\"}},{\"@type\":\"Question\",\"name\":\"Does long pepper also suit sweet dishes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the warming, sweetish notes harmonise wonderfully with dark chocolate, pear and fig compote and gingerbread.\"}},{\"@type\":\"Question\",\"name\":\"How do I store long pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and protected from light. As whole spikes, long pepper keeps its aroma especially long, crush or grate only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564744577290,"sku":"30351","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/langer-pfeffer-ganz-438390.jpg?v=1738084193"},{"product_id":"schwarzer-tellicherry-pfeffer","title":"Black Tellicherry Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Tellicherry pepper, an Indian premium pepper with fruit notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTellicherry is not a place of origin but a quality grade. The name denotes the largest, ripest corns of the harvest from the Malabar coastal strip in Kerala, India, peppercorns allowed to ripen on the vine longer than usual before being harvested. This extended ripening makes the difference: Tellicherry pepper develops a more complex, fruity aroma with more depth and less pure sharp heat than standard black pepper. We pack it gently 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\u003eTellicherry pepper unfolds its full potential freshly ground on the finished dish. It is the first choice whenever pepper should act as a flavour component in its own right:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSteak and beef fillet\u003c\/strong\u003e, as a crust in steak au poivre or as a table pepper\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGame\u003c\/strong\u003e, venison fillet, saddle of wild boar, deer\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePepper sauce\u003c\/strong\u003e, freshly ground as the base of a reduced cognac pepper sauce\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAged cheese\u003c\/strong\u003e, Parmesan, Comté, Manchego, Pecorino\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e, as an elegant finishing spice\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta and risotto\u003c\/strong\u003e, cacio e pepe, black risotto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Buy whole corns and grind or mortar them fresh only just before serving. Store dry, dark and well sealed, so the aroma is preserved for years.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: steak au poivre\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoarsely crush 2 tbsp Tellicherry pepper (mortar or the back of a knife). Pat ribeye steaks (250 g each) dry, press in the pepper crust. Sear in a very hot cast-iron pan for 2 to 3 minutes per side. Let the steaks rest. In the same pan fat, sweat 1 shallot, deglaze with 4 cl cognac, pour in 150 ml beef stock and 100 ml cream. Reduce and season to taste.\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\u003ePremium quality grade from Malabar in Kerala, India\u003c\/li\u003e\n\u003cli\u003eA complex, fruity aroma with a harmonious heat\u003c\/li\u003e\n\u003cli\u003eThe largest, longest-ripened corns of the harvest\u003c\/li\u003e\n\u003cli\u003eWhole corns, ideal for the mill and mortar\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFresh-ethereal is the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e, savoury-full-bodied the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For steaks we recommend the \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. A fine selection is offered by the \u003ca href=\"\/en\/products\/pfeffer-bundle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper bundle\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Tellicherry mean?\u003c\/strong\u003e\u003cbr\u003e\nTellicherry is not an origin but a quality grade. It denotes the largest and longest-ripened peppercorns of the harvest from Malabar in Kerala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Tellicherry pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nComplex and fruity with plenty of depth and a harmonious heat. Thanks to the longer ripening on the vine, it is more aromatic and less sharp than standard black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best suited to?\u003c\/strong\u003e\u003cbr\u003e\nFor steak, beef fillet, game and pepper sauces, as a finish on carpaccio and aged cheese, and in cacio e pepe and risotto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Tellicherry mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tellicherry is not an origin but a quality grade. It denotes the largest and longest-ripened peppercorns of the harvest from Malabar in Kerala.\"}},{\"@type\":\"Question\",\"name\":\"What does Tellicherry pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Complex and fruity with plenty of depth and a harmonious heat. Thanks to the longer ripening on the vine, it is more aromatic and less sharp than standard black pepper.\"}},{\"@type\":\"Question\",\"name\":\"What is it best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For steak, beef fillet, game and pepper sauces, as a finish on carpaccio and aged cheese, and in cacio e pepe and risotto.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy pepper whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564747034890,"sku":"30358","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tellicherry-pfeffer-759375.jpg?v=1736522846"},{"product_id":"geraucherter-schwarzer-pfeffer","title":"Smoked black pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked black pepper, Indian highland pepper with a beechwood smoke aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis pepper is no given. Indian highland pepper, carefully selected, is cold-smoked over several days in beechwood smoke in our workshop in Klingenberg am Main. The result is a unique spice with a striking smoke note, a fruity pepper heat and a pleasant warmth, like a smokehouse in pepper form.\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\u003eFreshly mortared, the smoked pepper unfolds its full potential: as a powerful finish on steaks, game, lamb, braised roasts, stews, pumpkin dishes and smoked fish such as salmon or trout. It is an experience on cheese too. Whenever a dish needs smoky depth, a touch is enough, the smoke pepper is expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e smoked pepper belongs in the mortar, not in the pepper mill. Mortaring breaks the corns open gently and releases the essential oils along with the beechwood smoke. Add it only at the end over the finished dish, as the smoke character evaporates when cooked along.\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\u003eIndian highland pepper, cold-smoked in Germany\u003c\/li\u003e\n\u003cli\u003eA striking beechwood smoke aroma with a fruity heat\u003c\/li\u003e\n\u003cli\u003eFor game, lamb, steak, braised roast and smoked salmon\u003c\/li\u003e\n\u003cli\u003eOnly for the mortar, not for pepper mills\u003c\/li\u003e\n\u003cli\u003eMade and smoked 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\u003eFor a complete smoke-aroma duo, our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e work well. If you like rare pepper varieties, reach for the \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e. As a braising spice for dark sauces we recommend \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\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\u003eWhy only in the mortar, not in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nMortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does smoked pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003e\nAlways at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from normal pepper?\u003c\/strong\u003e\u003cbr\u003e\nFuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\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\": \"Why only in the mortar, not in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does smoked pepper taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Always at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it differ from normal pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564747395338,"sku":"30359","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-pfeffer-ganz.jpg?v=1738650530"},{"product_id":"weisser-pfeffer","title":"White Pepper","description":"\u003ch2\u003eWhite pepper from Sri Lanka – fully ripe, full of character\u003c\/h2\u003e\n\u003cp\u003eWhite pepper is created when fully ripe peppercorns are freed from the fruit flesh and dried. The result: a pepper with a very distinctive character – milder in pure heat than black pepper, but warmer, rounder and with the unmistakable, lightly savoury-animalic note that experienced cooks value so much. Ours comes from Sri Lanka – one of the traditional growing regions with especially even ripeness and a good essential-oil content.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eWhite pepper is the classic of light cooking. It seasons without affecting the colour of a dish. Indispensable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight sauces\u003c\/strong\u003e – hollandaise, béarnaise, beurre blanc, velouté\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCream soups\u003c\/strong\u003e – asparagus, potato, cauliflower, leek\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoultry\u003c\/strong\u003e – poularde breast, turkey, chicken in a light sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish\u003c\/strong\u003e – fillets, quenelles, mousse de poisson\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese and quiche\u003c\/strong\u003e – everywhere that black pepper specks would be a nuisance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite asparagus\u003c\/strong\u003e – the most classic of all use cases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBest ground fresh from the mill – white pepper loses its aroma faster than black.\u003c\/p\u003e\n\n\u003ch2\u003eRecipe idea: cream of asparagus soup with white pepper\u003c\/h2\u003e\n\u003cp\u003ePeel 500 g of white asparagus and cut into pieces. Sweat in butter, deglaze with 750 ml vegetable stock. Let simmer for 20 minutes. Purée finely with a stick blender, stir in 150 ml cream and bring to the boil. Season with sea salt and freshly ground \u003cem\u003ewhite pepper\u003c\/em\u003e. Serve with chives and a splash of lemon juice.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564748378378,"sku":"30362","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisser_pfeffer-sri-lanka-101921.jpg?v=1736522880"},{"product_id":"lorbeerblatter","title":"Bay Leaves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBay leaves, the key spice for braises and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBay leaves are the spice you often put in the pot and miss in the taste when it's absent – even though you barely taste it directly. Mediterranean bay leaves with a strong, lightly bitter-savoury aroma and a fine eucalyptus note form the aroma base for braises, stews, tomato sauces and marinades. We pack them gently 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 tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, stews and lamb dishes. Seasons bouillon, chicken stock, fish stock, pickled vegetables and marinades. Also indispensable in Indian curries, in risotto and in game cooking. The full aroma develops during long cooking – under 30 minutes little happens, from an hour bay is in its element.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e always remove before serving. Bay leaves are hard and should not be eaten. When frying, press lightly or tear so the essential oils come out better.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bolognese that really tastes right\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real bolognese needs time, three bay leaves and patience – no other spice makes the difference between “minced meat in tomato sauce” and “bolognese” as clear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g beef mince\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e (or 1 tbsp tomato paste)\u003c\/li\u003e\n\u003cli\u003e2 carrots, 2 celery sticks, 1 onion\u003c\/li\u003e\n\u003cli\u003e1 glass red wine, 1 tin chopped tomatoes, 200 ml stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely dice carrots, celery and onion (soffritto) and sweat gently in olive oil for 10 minutes. Add mince and fry until crumbly. Deglaze with red wine, add tomatoes, stock, bay, Tuscan pasta spice and seasoning paste. Simmer covered over the lowest heat for 90 minutes. Remove the bay leaves, season with salt and serve over freshly cooked spaghetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy three bay leaves?\u003c\/strong\u003e During long braising the aromas need time to travel. Three leaves are ideal for 90 minutes of cooking – fewer and the aroma is lost, more and the sauce turns resinous. With the bay leaves and the seasoning paste you reach restaurant depth without effort.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole Mediterranean bay leaves, strong in aroma\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for braises, stews and tomato sauces\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\u003eClassically in the braising pot, bay, \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e are the trio for sauerbraten and game. For tomato sauces, \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ready blend with a bay component. For stocks and soups, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock seasoning paste\u003c\/strong\u003e\u003c\/a\u003e fits as a base. For game dishes, \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e with juniper, cocoa and pepper complements.\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 bay leaves for?\u003c\/strong\u003e\u003cbr\u003e\nFor tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould you eat bay leaves?\u003c\/strong\u003e\u003cbr\u003e\nNo. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many bay leaves do I need?\u003c\/strong\u003e\u003cbr\u003e\nFor a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen should I add bay to the pot?\u003c\/strong\u003e\u003cbr\u003e\nAs early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect – then better to chop it or switch to other herbs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use bay leaves for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\"}},{\"@type\":\"Question\",\"name\":\"Should you eat bay leaves?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\"}},{\"@type\":\"Question\",\"name\":\"How many bay leaves do I need?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\"}},{\"@type\":\"Question\",\"name\":\"When should I add bay to the pot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect, then better to chop it or switch to other herbs.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564760633610,"sku":"30374","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lorbeerblaetter_6e8377ee-2032-449c-95e6-e381690fffe8-123431.jpg?v=1738084193"},{"product_id":"curry-jaipur-dose","title":"Curry Jaipur","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Jaipur — a piquant curry blend for European tastes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Jaipur is our curry for everyone who likes it Indian-piquant, but light and everyday-friendly. We compose it in our workshop in Klingenberg am Main from fifteen ingredients: fenugreek, coriander, turmeric, cumin, chilies, lemongrass, ginger, fennel, mustard seeds, black pepper, cardamom, garlic, mace, galangal and cinnamon blossoms. A brief roasting gives the blend its fresh, light yet piquant character.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA curry seasoning for vegetable dishes, fish preparations, vinaigrettes, mayonnaises and light sauces. Also excellent in yoghurt dips, rice dishes, grilled vegetables and currywurst sauce. Unlike classic curries, Jaipur also works in cold applications like salad mayos and curried eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Jaipur is distinctly aromatic and lightly hot. Work your way up carefully — half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry vinaigrette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSeal three tablespoons of olive oil, a tablespoon of apple vinegar, a tablespoon of mango-chutney juice, half a teaspoon of Curry Jaipur and a teaspoon of honey in a jar and shake vigorously.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and pour over leaf salad with apple and roasted walnuts. Optionally add a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePiquant yet light curry blend of fifteen components\u003c\/li\u003e\n\u003cli\u003eWith lemongrass and galangal for a fresh character\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for vegetables, fish, vinaigrettes and mayonnaises\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want a milder curry with a vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More piquant and bold is \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Very mild for the whole family is \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As an alternative for oriental aromas, try \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Jaipur?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Jaipur especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Jaipur differ from Mumbai and Anapurna?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e is mild and fruity with vanilla and orange. \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e is piquant and bold with roasted aromas. Jaipur sits in between: piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Jaipur in mayonnaise?\u003c\/strong\u003e\u003cbr\u003e\nYes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Jaipur?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Jaipur especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Jaipur differ from Mumbai and Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange. Anapurna is piquant and bold with roasted aromas. Jaipur sits in between, piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Jaipur in mayonnaise?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683100266762,"sku":"30415","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":51038942363914,"sku":"31256","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907619098890,"sku":"23563","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_jaipur_f6e43134-5043-4608-9647-23f7ab58d994-927350.jpg?v=1736523032"},{"product_id":"curry-mumbai-dose","title":"Curry Mumbai","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Mumbai — a mild, fruity Indian curry blend with vanilla and cardamom\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Mumbai is a fruity-floral curry blend with mild heat and an unusual vanilla note. We compose it in our workshop in Klingenberg am Main from eighteen ingredients: turmeric, coriander, fenugreek, fennel, black pepper, cumin, mace, lemongrass, chili, cinnamon blossom, mustard, galangal, long pepper, nigella, cardamom, cloves, orange peel and vanilla. Mumbai delivers the exotic sweetness and freshness that classic curry blends often lack.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Mumbai is ideal for mild curries with vegetables, poultry or fish. The vanilla and orange notes also make it an insider tip for desserts, creams, ice cream, rice pudding and chocolate puddings. Sweat briefly in hot oil or ghee, then add liquid or your main ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Mumbai is mild but very aromatic. Work your way up carefully — half a teaspoon per person is usually enough to start, especially with desserts.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMild chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast into bite-sized pieces and sear sharply in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Mumbai, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and simmer for ten to fifteen minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and a squeeze of lime, and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eMild, fruity character with vanilla and orange notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, desserts, creams and ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want a hotter curry, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e with its roasted aromas and piquant heat. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great addition. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Mumbai?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Mumbai for?\u003c\/strong\u003e\u003cbr\u003e\nBesides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Curry Mumbai and Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nMumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Curry Mumbai correctly?\u003c\/strong\u003e\u003cbr\u003e\nA rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Mumbai?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for Curry Anapurna.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Mumbai for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Curry Mumbai and Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Curry Mumbai correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683107705098,"sku":"30418","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":50907430682890,"sku":"31253","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907432288522,"sku":"23556","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Curry_Mumbai_-_1.jpg?v=1789413804"},{"product_id":"ducca-1","title":"Ducca","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDucca, an Egyptian seasoning blend with sesame, chickpeas and a hazelnut note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDucca (or dukkah) is the Egyptian seasoning blend served with warm flatbread in Cairo and Alexandria, dipped in olive oil. We compose it in our workshop in Klingenberg am Main from roasted sesame, roasted chickpeas, coriander seeds, cumin, black pepper, thyme and mint. The character: nutty, lightly earthy from the cumin, with an aromatic herb accent and an unmistakable crunch from the roasted chickpeas.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDucca classically with warm bread and olive oil as a dip: dip the bread in olive oil, then press it into the Ducca. Also over hummus, yoghurt dips, labneh and salads. As a seasoning over grilled vegetables, pumpkin, cabbage dishes, sweet potatoes, fried fish, poultry and lamb. Even over poached eggs, avocado toast and as a topping in bowls. Scatter only at the end, otherwise the sesame loses its freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Ducca already contains salt, so go easy on additional salt when seasoning. Store dry, cool and protected from light so the roasted sesame keeps its nutty depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: roasted sweet potatoes with Ducca yoghurt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean main course or vegetarian side in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg sweet potatoes, cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt, 1 tbsp tahini, 1 clove of garlic, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e3 tbsp Ducca, fresh parsley and pomegranate seeds to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Toss the sweet potato wedges on a baking tray with olive oil and salt. Bake at 200 degrees fan for 25 minutes, turning once. Stir the yoghurt with tahini, pressed garlic and lemon juice until creamy. Spread the yoghurt on plates, place the sweet potatoes on top, and top generously with Ducca, parsley and pomegranate seeds. Serve with warm flatbread.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEgyptian seasoning blend with sesame, chickpeas, coriander and cumin\u003c\/li\u003e\n\u003cli\u003eA nutty-earthy character with herb accents and crunch\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a bread dip, hummus topping, salad and vegetable seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic Levantine companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e with wild thyme and sumac for bread and hummus, as well as \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot accents. A sweet-fruity side comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Salt for yoghurt and bread dough: \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Ducca taste like?\u003c\/strong\u003e\u003cbr\u003e\nNutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do you eat Ducca?\u003c\/strong\u003e\u003cbr\u003e\nClassically with warm bread and olive oil: first dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Ducca and \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003eZa'atar\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nDucca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Ducca for?\u003c\/strong\u003e\u003cbr\u003e\nOver roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Ducca taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do you eat Ducca?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with warm bread and olive oil. First dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ducca and Za'atar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ducca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. Za'atar is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Ducca for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50684734996746,"sku":"30421","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684735029514,"sku":"23207","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ducca_a4739211-3720-46e8-ad3f-9e7ed9ba9cad-434537.jpg?v=1736523192"},{"product_id":"fett","title":"FETT","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFETT, the spice blend by Thomas Vilgis for fatty dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFETT is a scientifically devised spice blend by the food physicist Thomas Vilgis, tuned precisely to fatty foods. We blend and fill it in our workshop in Klingenberg am Main. The profile: a powerful opening of Tellicherry pepper, a smoky, warm heart of Salish Alderwood smoked salt and smoked cane sugar, a savoury, fresh finish of black cumin, ajwain, hyssop, mint and thyme. The aromas cut through the fat rather than covering it.\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\u003eFETT seasons fatty poultry such as goose, duck and wild fowl, fatty fish such as salmon and mackerel, and pork from pork belly through crackling roast to sausage. It adds accents to lentils, pulses and avocado dishes and works as a marinade for hearty pan and braised dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The smoked salt already brings salt, so season sparingly afterwards. The smoky note comes into its own when you add FETT towards the end of cooking or as a finish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCrispy pork belly in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub a piece of pork belly all over with FETT and let it rest, covered, in the fridge for a few hours.\u003c\/li\u003e\n\u003cli\u003eBriefly sear the rind, then cook the belly at 160 degrees in the oven for around two hours.\u003c\/li\u003e\n\u003cli\u003eTurn up the top heat at the end until the rind crackles and puffs up crisp.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest briefly, slice it and scatter another pinch of FETT over it before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury core is Tellicherry pepper. The smoky depth comes from Salish Alderwood smoked salt and smoked cane sugar. \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCumin\u003c\/strong\u003e\u003c\/a\u003e, black cumin, caraway and \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e add earthy spice, while hyssop, mint and \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e set the fresh, herby highlight.\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\u003eScientifically devised blend by Thomas Vilgis\u003c\/li\u003e\n\u003cli\u003eSmoky and savoury with smoked salt, Tellicherry pepper and herbs\u003c\/li\u003e\n\u003cli\u003eFor fatty poultry, fatty fish, pork and pulses\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\u003eFrom the same Vilgis series comes \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e for vegetables and roots. For poultry, the \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAktivator für alles was fliegt\u003c\/strong\u003e\u003c\/a\u003e fits well, and smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find the whole series in our \u003ca href=\"\/en\/collections\/thomas-vilgis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices by Thomas Vilgis\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is FETT for?\u003c\/strong\u003e\u003cbr\u003e\nFETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the blend called FETT?\u003c\/strong\u003e\u003cbr\u003e\nThe name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between FETT and ERDE?\u003c\/strong\u003e\u003cbr\u003e\nFETT is tuned to fatty foods such as poultry, fish and pork, while \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\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 FETT for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is the blend called FETT?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between FETT and ERDE?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is tuned to fatty foods such as poultry, fish and pork, while ERDE emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564798054666,"sku":"30461","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vilgis_fett-515728.jpg?v=1736523111"},{"product_id":"gewurzsalz-curry","title":"Curry spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry spiced salt, sea salt with a warm Indian seasoning\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMediterranean sea salt from Spain, refined with a balanced composition of fenugreek, turmeric, cumin, coriander, chilli, fennel and other warm spices. The result is a golden-shimmering salt that brings all the warmth of Indian curries to a dish in one go, without complexity, without weighing, without the big spice collection. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry salt is especially handy when time is short or when you want to season without cooking a complete curry. Ideal with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePoultry\u003c\/strong\u003e, chicken breast, turkey, poularde, fried or grilled\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish\u003c\/strong\u003e, salmon, cod, prawns, in the pan or on the grill\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRice and rice dishes\u003c\/strong\u003e, straight into the cooking water or as a table seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePulses\u003c\/strong\u003e, lentils, chickpeas, white beans\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRoasted vegetables\u003c\/strong\u003e, carrots, sweet potato, cauliflower, pumpkin\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eEggs\u003c\/strong\u003e, scrambled egg, omelette, boiled eggs sliced open\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, chicken breast with curry salt and yoghurt dip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePat 2 chicken breasts (180 g each) dry, rub with 1 tbsp olive oil, sprinkle generously with Curry spiced salt. Fry in the pan over medium-high heat for 5 to 6 minutes per side. Let rest. Alongside: stir 150 g natural yoghurt with fresh coriander, a little lemon juice and a pinch of curry salt. Serve with basmati rice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with a warm curry composition\u003c\/li\u003e\n\u003cli\u003eWith fenugreek, turmeric, cumin, coriander, chilli and fennel\u003c\/li\u003e\n\u003cli\u003eIdeal with fish, chicken, rice and lentils\u003c\/li\u003e\n\u003cli\u003eAlso with roasted carrots, sweet potatoes and cauliflower\u003c\/li\u003e\n\u003cli\u003eWorkshop 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 the Indian curry world: \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, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. An Asian complement: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for Thai and Indonesian dishes.\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 curry salt?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does curry salt differ from Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nCurry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nSimilar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs curry salt also suitable for vegetarian dishes?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\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 Curry spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does curry salt differ from Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Curry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Similar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is curry salt also suitable for vegetarian dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564824203530,"sku":"30772","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz_curry-510165.jpg?v=1736762345"},{"product_id":"dillspitzen","title":"Dill tips","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDill tips, freeze-dried with preserved colour and full aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDill tips, also known as cucumber herb, are the classic kitchen herb of Nordic and Eastern European cuisine. Gentle freeze-drying preserves their colour and intense aroma. As soon as they come into contact with liquid, they come close to fresh dill again, so you can refine your dishes any time without a fresh bunch in the fridge.\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\u003eDill tips go with beans, cucumbers, carrots, beetroot, celery, spinach and courgettes, as well as eggs, potatoes, rice and fish and seafood. Sprinkle them over quark, yoghurt dips and salads or stir them into sauces. Add them towards the end of cooking so the aroma stays fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e freeze-dried herbs strongly attract water. Keep the tin tightly closed and store it dry, otherwise the tips will clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick mustard and dill sauce for salmon\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic Scandinavian sauce for gravlax, stirred together in five minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or fine\u003c\/li\u003e\n\u003cli\u003e1 tsp medium-hot mustard\u003c\/li\u003e\n\u003cli\u003e2 tbsp sugar\u003c\/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c\/li\u003e\n\u003cli\u003e6 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp dill tips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e mix the mustard, sugar and vinegar, slowly stir in the oil until the sauce binds creamily. Stir in the dill tips and let it rest briefly. Serve with gravlax, smoked fish or boiled potatoes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes dill tips special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze-drying removes the water from the dill at low temperatures without heating it. This preserves the fresh green and the essential oils that are often lost in air-dried herbs. The result is closer to fresh dill than any other drying method.\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\u003eFreeze-dried dill tips with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eAlso known as cucumber herb\u003c\/li\u003e\n\u003cli\u003eA classic with fish, eggs, cucumbers and potatoes\u003c\/li\u003e\n\u003cli\u003eWith liquid almost like fresh dill\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the classic mustard and dill sauce with salmon, our \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard fine\u003c\/strong\u003e\u003c\/a\u003e is a great fit. With fish and boiled potatoes we recommend our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, and for a citrus freshness our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use freeze-dried dill tips?\u003c\/strong\u003e\u003cbr\u003e\nYou can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store dill tips correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are dill tips best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre freeze-dried dill tips as good as fresh dill?\u003c\/strong\u003e\u003cbr\u003e\nThey come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use freeze-dried dill tips?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store dill tips correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are dill tips best suited for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are freeze-dried dill tips as good as fresh dill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564826104074,"sku":"30778","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/dillspitzen_gf-294481.jpg?v=1736523190"},{"product_id":"timut-pfeffer","title":"Timut Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTimut pepper, the Nepalese grapefruit pepper with a tingling heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTimut pepper is a Nepalese pepper speciality and a variety of Szechuan pepper. Its unmistakable aroma is strikingly reminiscent of fresh grapefruit, followed by the typical, slightly tingling heat of the Szechuan family. We pack it gently in our workshop in Klingenberg am Main. It is best crushed in a spice grinder or finely chopped with a knife so the strong, citrus aroma can spread well.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIndispensable for Asian cooking. The perfect seasoning for wok dishes, fried fish, soups and vegetable dishes. The grapefruit note also goes wonderfully with seafood, white meat, dark chocolate and even desserts. Add it only at the end over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and dark and well sealed. It is best to buy it whole and crush it only just before use so the volatile citrus aroma is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePan-fried salmon with Timut pepper in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSalt the salmon fillets and fry crisp on the skin side, then turn and cook until just done.\u003c\/li\u003e\n\u003cli\u003eCoarsely crush the Timut pepper fresh.\u003c\/li\u003e\n\u003cli\u003eDrizzle the salmon with a little olive oil, scatter with the Timut pepper and serve with a squeeze of lime.\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\u003eNepalese Timut pepper (grapefruit pepper)\u003c\/li\u003e\n\u003cli\u003eIntense citrus and grapefruit note with a tingling heat\u003c\/li\u003e\n\u003cli\u003eA variety of Szechuan pepper\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same family come the \u003ca href=\"\/en\/products\/gruner-szechuanpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen Szechuan pepper\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/roter-szechuanpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Szechuan pepper\u003c\/strong\u003e\u003c\/a\u003e. For a fruity pepper blend with citrus notes, our \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e is first choice. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Timut pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nIntensely of fresh grapefruit, with citrus and floral notes and a slightly tingling heat that is typical of the Szechuan family.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eTimut pepper or Szechuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nBoth belong to the same family and tingle on the tongue. Timut pepper has a pronounced grapefruit note, the \u003ca href=\"\/en\/products\/gruner-szechuanpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen Szechuan pepper\u003c\/strong\u003e\u003c\/a\u003e is more lime-fresh and sharper in its tingle. For citrus fruit choose Timut, for an intense tingle the green Szechuan pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Timut pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nOnly mildly hot. The grapefruit aroma is in the foreground, the tingling heat is subtle and pleasant.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat do I use Timut pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor wok dishes, fried fish, seafood, white meat, soups and vegetables. Also exciting on chocolate desserts and fruit salad.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I grind it?\u003c\/strong\u003e\u003cbr\u003e\nIt is best to coarsely crush or finely chop it just before serving so the volatile citrus aroma develops fully.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Timut pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Intensely of fresh grapefruit, with citrus and floral notes and a slightly tingling heat that is typical of the Szechuan family.\"}},{\"@type\":\"Question\",\"name\":\"Timut pepper or Szechuan pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both belong to the same family and tingle on the tongue. Timut pepper has a pronounced grapefruit note, the green Szechuan pepper is more lime-fresh and sharper in its tingle. For citrus fruit choose Timut, for an intense tingle the green Szechuan pepper.\"}},{\"@type\":\"Question\",\"name\":\"Is Timut pepper hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only mildly hot. The grapefruit aroma is in the foreground, the tingling heat is subtle and pleasant.\"}},{\"@type\":\"Question\",\"name\":\"What do I use Timut pepper for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For wok dishes, fried fish, seafood, white meat, soups and vegetables. Also exciting on chocolate desserts and fruit salad.\"}},{\"@type\":\"Question\",\"name\":\"Should I grind it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is best to coarsely crush or finely chop it just before serving so the volatile citrus aroma develops fully.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564832100618,"sku":"30793","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/timut-pfeffer-319625.jpg?v=1736522976"},{"product_id":"wilder-andaliman-pfeffer","title":"Wild Andaliman Pepper","description":"\u003ch2\u003eWild Andaliman pepper – a rarity from Sumatra with an intense citrus note\u003c\/h2\u003e\n\n\u003cp\u003eWild Andaliman pepper is one of the rarest peppers in the world: it grows wild in the forests of the Batak region in North Sumatra and cannot be cultivated. What makes it unique is its aroma profile: an intense, almost electric citrus note reminiscent of bergamot and yuzu, combined with a light tingling mouthfeel that distantly recalls Szechuan pepper.\u003c\/p\u003e\n\n\u003cp\u003eFor cooks, Andaliman pepper is an insider tip: it gives dishes a fresh citrus dimension without acidity, and its special characteristic – the slight numbing sensation on the tongue – makes sauces and broths extraordinarily lively. In the Batak cuisine of Sumatra it is the traditional standard spice for fish and pork.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eAndaliman pepper can be used versatilely:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e especially with prawns, scampi, sea bass, salmon\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e excellent with light chicken or duck meat\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e as an ingredient in dashi, chicken broth, miso soups\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian curries and braised dishes:\u003c\/strong\u003e cooked along whole or added fresh on top\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e surprisingly good with citrus desserts, sorbets and fruity compotes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIts aroma unfolds best when the corns are freshly crushed in a mortar just before serving. Cooked along whole, it slowly releases its aromas and acts warmer and less fruity.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: prawns with Andaliman butter\u003c\/h2\u003e\n\n\u003cp\u003eMelt butter in a pan, add freshly crushed Andaliman pepper. Briefly fry raw prawns in it. Season with a splash of lemon and serve on toasted bread or with risotto. A preparation that shows how much effect this spice unfolds with little effort.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, seafood, poultry, Asian dishes, soups, broths and fruity desserts.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564832526602,"sku":"30795","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wilder_andaliman-pfeffer-607426.jpg?v=1736523082"},{"product_id":"clifford-bay-meersalzflocken","title":"Clifford Bay Sea Salt Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClifford Bay sea salt flakes, a fine aromatic finishing salt from New Zealand\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClifford Bay sea salt flakes come from the remote, unspoilt and sun-drenched salt bay on the South Island of New Zealand, one of the cleanest coasts in the world. The seawater dries in shallow pans in the sun, leaving behind coarse, fine and aromatic salt crystals with a gentle minerality.\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\u003eSimply crush the coarse flakes between your fingers or add them to a salt mill. As a finishing salt they go on the dish only after cooking, so the crunch and aroma are preserved. They pair wonderfully with grilled fish and meat, with vegetables, and also on a good slice of bread and butter or tomatoes with olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e scatter the flakes over the dish just before serving so they keep their fine crunch.\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\u003eThe Clifford Bay salt bay lies far from industry on one of New Zealand's most pristine coasts. This makes for a particularly pure salt with a fine aroma. The flake structure dissolves quickly on the tongue and gives the dish a clear, mineral salt taste without sharpness.\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\u003eSea salt flakes from Clifford Bay, South Island New Zealand\u003c\/li\u003e\n\u003cli\u003eFine and aromatic with a gentle minerality\u003c\/li\u003e\n\u003cli\u003eCoarse crystals, crushable between the fingers or for the mill\u003c\/li\u003e\n\u003cli\u003eIdeal as a finishing salt for fish, meat and vegetables\u003c\/li\u003e\n\u003cli\u003ePure and natural from one of the cleanest coasts in the world\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\u003eOther fine finishing salts are our French \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/sylter-wildbeerensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSylt wild berry salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/zucker-salze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt and sugar world\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 Clifford Bay sea salt flakes good for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt for seasoning fish, meat, vegetables and bread and butter, just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the flakes?\u003c\/strong\u003e\u003cbr\u003e\nCrush them between your fingers or grind them in a salt mill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the salt come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the unspoilt Clifford Bay salt bay on the South Island of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the flakes taste?\u003c\/strong\u003e\u003cbr\u003e\nFine, aromatic and mineral, with a clear salt taste and no sharpness.\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 Clifford Bay sea salt flakes good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing salt for seasoning fish, meat, vegetables and bread and butter, just before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Crush them between your fingers or grind them in a salt mill.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the salt come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"From the unspoilt Clifford Bay salt bay on the South Island of New Zealand.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the flakes taste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fine, aromatic and mineral, with a clear salt taste and no sharpness.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564833673482,"sku":"30798","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/clifford_bay_salz-128958.jpg?v=1736523100"},{"product_id":"zitronenthymian-1","title":"Lemon Thyme","description":"\u003ch2\u003eLemon thyme – a Mediterranean herb with a fresh citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme combines the characteristically savoury thyme aroma with a distinct, fresh-lemony note. This herb classic of Mediterranean cooking smells like a walk through a Provençal herb garden – savoury, sunny and refreshingly light at the same time.\u003c\/p\u003e\n\n\u003cp\u003eUnlike ordinary thyme, lemon thyme can be used far more versatilely: the citrus note makes it the ideal companion for fish, light meat and vegetables, but also for desserts, sorbets and flavoured drinks. Its aroma unfolds best when it is added only just before the end of the cooking time or directly when serving – this preserves the fresh citrus notes.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme is a versatile kitchen herb for the Mediterranean and modern cooking tradition:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e ideal with salmon, pike-perch, sea bass and seafood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e classically with chicken, poularde and duck\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e excellent with courgette, tomatoes, artichokes and grilled peppers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e an elegant addition to saddle or chop of lamb\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalad dressings:\u003c\/strong\u003e a tablespoon in the vinaigrette gives fresh depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts and teas:\u003c\/strong\u003e surprisingly good with panna cotta, citrus sorbets and herbal teas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: chicken breast with lemon-thyme butter\u003c\/h2\u003e\n\n\u003cp\u003eSeason the chicken breast with salt and pepper, fry in butter. After turning, scatter lemon thyme generously over the breast and deglaze with a splash of lemon juice. Let it finish briefly, drizzle with the pan butter. Simple but aromatically convincing – a green salad with our \u003cstrong\u003eherb spiced salt\u003c\/strong\u003e goes well with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, lamb, vegetables, salads, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564854251786,"sku":"30890","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenthymian_gf-151697.jpg?v=1736523086"},{"product_id":"curry-hara","title":"Curry Hara","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Hara, a Thai green curry with fresh, herbaceous aromatics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Hara is our Thai answer to the heavy Indian curries – fresh, herbaceous, vividly green in profile and with the typical heat of Southeast Asia. In our workshop in Klingenberg am Main we blend hot and sweet paprika, coriander leaves, ginger, Szechuan pepper, garlic, black and white pepper, chili, curry leaves, coriander seeds, cumin, mandarin peel, lemongrass, fennel seed, mace, cloves, star anise and cardamom. The character: herbaceous-green with citrus freshness, a tingling Szechuan heat and a clear depth that makes poultry and shellfish shine.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Hara is the blend for Thai green curry with chicken, duck, prawns, cod and shellfish. Also in vegetarian bowls with aubergine, bamboo shoots and Thai basil, in wok pans with beef fillet, in a coconut-milk soup (tom kha style) or as a marinade for grilled salmon. The Hollands' insider tip: a tablespoon of Curry Hara in an Asian beef salad with lime, fresh mint and glass noodles – sensational. Work with the fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for an umami bridge to India.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Thai curries live on the balance of acidity, heat and sweetness. Lime, fish sauce and a touch of palm sugar (or honey) are a must. Never thin Curry Hara with water, always work with coconut milk.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Thai green curry with prawns and aubergine\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn authentic curry experience in 25 minutes, without having to fly to Bangkok.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 small Thai aubergines or 1 normal aubergine, diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Hara, 2 tbsp peanut oil\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 100 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp fish sauce, 1 tbsp honey, juice of a lime\u003c\/li\u003e\n\u003cli\u003e1 handful of Thai basil, 4 kaffir lime leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e as a finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the peanut oil in the wok, roast the Curry Hara for five seconds – no longer, or the coriander leaves burn. Deglaze immediately with the coconut milk, add stock and kaffir lime leaves, and reduce for five minutes. Add the aubergine and simmer for a further five minutes. Add the prawns and let them steep for three minutes. Season with fish sauce, honey and lime juice. Throw in the Thai basil only when serving, top with cubeb pepper, and serve with jasmine rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Hara?\u003c\/strong\u003e Mandarin peel and curry leaves are scarce in standard products – we use both. That gives the citrus-green depth that cheap pastes don't have. The Szechuan pepper in the mix is the Thai bridge: tingling, almost numbing, a clear shot of freshness to the sweetness of the prawns.\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\u003eThai curry blend with coriander leaves and curry leaves\u003c\/li\u003e\n\u003cli\u003eA fresh-herbaceous character with a Szechuan tingle and mandarin-peel note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\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\u003eContinuing the Asian arc: scatter \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle over the finished bowl, or work in \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for fermented umami depth. A pepper finish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e oriental-complex or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e hot-fruity. Indian curry relatives: \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e with star-anise freshness and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Sweet-fruity with the curry: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Hara?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. The Thai heat is different from the Indian one – fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, which takes the heat off and adds a warm sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I need fresh herbs with it?\u003c\/strong\u003e\u003cbr\u003e\nYes: Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat about fried tofu or chicken?\u003c\/strong\u003e\u003cbr\u003e\nBoth work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip: thin slices of leftover roast duck in the finished curry – leftover cooking at fine-dining level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Hara?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. The Thai heat is different from the Indian one, fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of Curry Maharadja, which takes the heat off and adds a warm sweetness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need fresh herbs with it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What about fried tofu or chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip thin slices of leftover roast duck in the finished curry, leftover cooking at fine-dining level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564855628042,"sku":"30905","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_hara-176479.jpg?v=1736523032"},{"product_id":"aktivator-fur-alles-was-schwimmt","title":"Activator for everything that swims","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eActivator for everything that swims, a seasoning salt for fish and seafood by Stefan Marquard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Activator for everything that swims is a seasoning salt for fish and seafood based on the concept of star chef Stefan Marquard, made and bottled in our workshop in Klingenberg am Main. We blend it from rock salt from Germany, cane sugar, white pepper, coriander, anise, fennel, caraway and thyme. The idea behind it: you massage the seasoning salt into the raw fish before cooking, so the aromas soak in and boost the delicate natural flavour rather than masking it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor all kinds of fish – salmon, pike-perch, cod, sea bass and trout – as well as for shellfish such as prawns and scallops, whether pan-fried, grilled, steamed or baked in the oven. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of fish. Massage the seasoning salt in well, with fillets ideally under the skin too, then leave it to work for about five minutes and cook as usual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The activator already contains salt, so you do not need to add any extra. Only let the fish season briefly and cook it promptly, so the flesh stays juicy and the salt does not draw out water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Crispy pan-fried salmon fillet\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn the plate in a quarter of an hour, with crisp skin and a juicy centre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 salmon fillets with skin (approx. 150 g each)\u003c\/li\u003e\n\u003cli\u003eapprox. 8 g Activator for everything that swims\u003c\/li\u003e\n\u003cli\u003e2 tbsp oil for frying\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter\u003c\/li\u003e\n\u003cli\u003e1 lemon, in wedges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the salmon fillets dry and massage the activator into both sides, then leave to work for five minutes. Heat the oil in a pan and fry the fillets skin-side down for four to five minutes until crisp, then turn, add the butter and cook for another minute. Serve with lemon wedges.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRock salt from Germany forms the savoury base, and a hint of cane sugar rounds it off. Anise and fennel give the fine, sweetly aromatic note that goes especially well with fish. Coriander and thyme bring the herbal depth, caraway a warm spice and white pepper the subtly sharp accent.\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\u003eSeasoning salt for fish and seafood based on the concept of star chef Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWith rock salt from Germany, anise, fennel, coriander and thyme\u003c\/li\u003e\n\u003cli\u003eMassage in before cooking, around 12 g per 1 kg of fish, leave 5 minutes to work\u003c\/li\u003e\n\u003cli\u003eBoosts the natural flavour without masking it\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe activator principle exists for every ingredient: \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything that flies\u003c\/strong\u003e\u003c\/a\u003e for poultry and \u003ca href=\"\/en\/products\/aktivator-fur-alles-aus-dem-boden\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything from the ground\u003c\/strong\u003e\u003c\/a\u003e for vegetables. A fine finishing salt like \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e suits fish beautifully, and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLemon Myrtle\u003c\/strong\u003e\u003c\/a\u003e adds a fresh citrus note. For seasoning at the table, freshly ground \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e is perfect. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is an activator?\u003c\/strong\u003e\u003cbr\u003e\nA seasoning salt that you massage into raw fish before cooking. In its raw state the spices penetrate especially deeply and boost the natural flavour without masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nAround 12 g, so just under a tablespoon, per 1 kg of fish or shellfish. Massage it in well and leave it to work for about five minutes before you cook the fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for prawns too?\u003c\/strong\u003e\u003cbr\u003e\nYes, massage the activator straight into the shell or onto the flesh. That way the aroma reaches everywhere and the prawns stay juicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use it for meat or vegetables?\u003c\/strong\u003e\u003cbr\u003e\nIt is tuned for fish and seafood. For poultry there is the Activator for everything that flies, and for vegetables the Activator for everything from the 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\": \"What is an activator?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A seasoning salt that you massage into raw fish before cooking. In its raw state the spices penetrate especially deeply and boost the natural flavour without masking it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Around 12 g, so just under a tablespoon, per 1 kg of fish or shellfish. Massage it in well and leave it to work for about five minutes before you cook the fish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it suitable for prawns too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, massage the activator straight into the shell or onto the flesh. That way the aroma reaches everywhere and the prawns stay juicy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it for meat or vegetables?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is tuned for fish and seafood. For poultry there is the Activator for everything that flies and for vegetables the Activator for everything from the ground.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564885283082,"sku":"30958","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aktivator_alles-was-schwimmt-210338.jpg?v=1736523087"},{"product_id":"chat-masala-1","title":"Chat Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChat Masala, the sour and savoury finishing spice of Indian street food\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChat Masala is the secret weapon of Indian street food. It owes its unmistakable profile above all to kala namak, the black salt with its sulphurous, mineral aroma that no other ingredient can replace. We mix it in our workshop in Klingenberg am Main. The profile: a sour opening of acerola and pomegranate, a spicy heart of cumin, coriander, ajwain and asafoetida, a long, mineral finish from the kala namak. Sour, savoury and lightly hot all at once.\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\u003eChat Masala is a finishing spice and belongs on the finished dish, not in the cooking pot. Scatter it over fruit salad of mango, pineapple, guava or papaya, over Indian street food such as chaat, bhel puri and samosa, into yoghurt dips and raita, on grilled fish and seafood, over roasted chickpeas and lentils, or on raw vegetables such as cucumber, tomato and radish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dose sparingly, the blend is intense and already contains salt. Add Chat Masala only just before serving so the sour, fresh aromas are preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMango chaat salad in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel a ripe mango and cut it into cubes, finely chop a small red onion and slice a deseeded green chili into rings.\u003c\/li\u003e\n\u003cli\u003eMix everything with two tablespoons of fresh coriander.\u003c\/li\u003e\n\u003cli\u003eJust before serving, add half a teaspoon of Chat Masala and the juice of a lime.\u003c\/li\u003e\n\u003cli\u003eToss everything gently and serve the salad as a side with grilled fish or poultry.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe heart of the blend is \u003ca href=\"\/en\/products\/kala-namak\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ekala namak\u003c\/strong\u003e\u003c\/a\u003e, the mineral black salt. Acerola and pomegranate seeds bring the sourness, while \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, coriander, \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e and asafoetida add spice. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e, mace, mint, cloves, cardamom, fenugreek and ginger round off the profile, and a little chili gives the fine heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSour and savoury Indian finishing spice\u003c\/li\u003e\n\u003cli\u003eWith kala namak, acerola, pomegranate and cumin\u003c\/li\u003e\n\u003cli\u003eFor fruit salad, chaat, raita, fish and snacks\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 Indian curries \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e fits well, for marinating and braising \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e. Fruity heat comes from \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e. You will find more from the Indian kitchen in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the word chaat or chat mean?\u003c\/strong\u003e\u003cbr\u003e\nChaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Chat Masala smell so peculiar?\u003c\/strong\u003e\u003cbr\u003e\nThat comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Chat Masala and Tandoori Masala?\u003c\/strong\u003e\u003cbr\u003e\nChat Masala is a sour finishing spice scattered onto finished dishes, while \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook Chat Masala in?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the word chaat or chat mean?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Chat Masala smell so peculiar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"That comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Chat Masala and Tandoori Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chat Masala is a sour finishing spice scattered onto finished dishes, while Tandoori Masala is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook Chat Masala in?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564919853322,"sku":"31058","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chat_masala-160482.jpg?v=1736523097"},{"product_id":"griechische-pyramidensalzflocken","title":"Greek pyramid salt flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes, an elegant finishing salt in a characteristic shape\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreek pyramid salt flakes are created naturally in an elaborate process: the seawater evaporates through sun and wind energy in shallow basins, forming the characteristic hollow salt crystals in pyramid shape. Rubbed between thumb and forefinger, they burst into the finest splinters, the crunchy effect that distinguishes good finishing salts. 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 finishing salt for finished dishes. The small salt pyramids create an exciting, crunchy texture when chewed on bread and butter, meat and fish, deepening the flavour and consistency of any dish. Ideal for raw fish such as tuna tartare, salmon carpaccio and sushi rolls. An accent on scrambled egg, oven vegetables, mozzarella and grilled steak. A visual highlight on a light background.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use only after cooking and do not cook with it, otherwise the texture and crunch effect are lost. Store dry, the flakes draw water in humidity.\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\u003eGreek pyramid salt flakes in a characteristic shape\u003c\/li\u003e\n\u003cli\u003ePure sea salt from Greece, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eA mild, clear salt aroma, a high-quality finishing salt\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\u003eOther elegant finishing salts: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun salt flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/clifford-bay-meersalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eClifford Bay sea salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For a savoury accent: \u003ca href=\"\/en\/products\/sylter-wildbeerensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSylt wild berry salt\u003c\/strong\u003e\u003c\/a\u003e and \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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between pyramid salt and fleur de sel?\u003c\/strong\u003e\u003cbr\u003e\nFleur de sel forms on the water surface and is hand-skimmed, fine, delicate flakes. Pyramid salt grows on the bottom of the salt pans under controlled conditions into characteristic pyramid-shaped crystals. Both are finishing salts that are used only after cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use pyramid salt flakes correctly?\u003c\/strong\u003e\u003cbr\u003e\nCrush the pyramids between thumb and forefinger and scatter directly over the finished dish. Do not heat them, the finishing aroma and texture come out best after cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the salt made of?\u003c\/strong\u003e\u003cbr\u003e\nPure sea salt from Greece, without additives, anti-caking agents or flavour enhancers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook with it?\u003c\/strong\u003e\u003cbr\u003e\nThat would be a waste. Pyramid salt is a finishing salt for the final touch. For cooking and salting cooking water, use ordinary sea salt.\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 pyramid salt and fleur de sel?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fleur de sel forms on the water surface and is hand-skimmed, fine, delicate flakes. Pyramid salt grows on the bottom of the salt pans under controlled conditions into characteristic pyramid-shaped crystals. Both are finishing salts that are used only after cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use pyramid salt flakes correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Crush the pyramids between thumb and forefinger and scatter directly over the finished dish. Do not heat them, the finishing aroma and texture come out best after cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the salt made of?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pure sea salt from Greece, without additives, anti-caking agents or flavour enhancers.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook with the pyramid salt flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"That would be a waste. Pyramid salt is a finishing salt for the final touch. For cooking and salting cooking water, use ordinary sea salt.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564924014858,"sku":"31089","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/griech_pyramidensalzflocken_6c898214-1253-4492-adf2-b2acbb3c266b-878013.jpg?v=1736440054"},{"product_id":"weisser-malabar-pfeffer","title":"White Malabar Pepper","description":"\u003ch2\u003eWhite Malabar pepper – a ripe single-variety pepper with a pure, nutty aroma\u003c\/h2\u003e\n\n\u003cp\u003eWhite Malabar pepper is a special pepper speciality: ripe, fully fermented peppercorns from the Malabar coast of India, in which the red fruit flesh has been removed by a water fermentation. The result is a pepper with a clear, nutty-fresh character, without the animalic-sulphurous notes that often mark inferior white pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe Malabar pepper impresses with its intense, distinctive heat that acts directly and cleanly. Ground, it is pale and fine – ideal for all dishes in which pepper should be visible but the colour of the dish must not be affected: light sauces, fish dishes, light creams and soups.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e classically with salmon, sole, halibut, pike-perch – as a finish just before serving\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e with chicken, poularde, rabbit in light sauces\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight soups and sauces:\u003c\/strong\u003e béchamel, velouté, cream sauces – gives heat without adding colour\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCheese:\u003c\/strong\u003e as a seasoning for cream cheese, ricotta dishes or cheese sauces\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e with white asparagus, cauliflower, celery\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhite Malabar pepper is suitable both freshly ground and as a whole corn for cooking. In mills or mortars it unfolds its full heat and its nutty aroma most intensely.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: white asparagus with Malabar pepper butter\u003c\/h2\u003e\n\n\u003cp\u003ePeel the white asparagus and cook until al dente in lightly salted water. Brown butter, add freshly ground white Malabar pepper. Pour over the asparagus and serve with a splash of lemon. Classic, elegant, with the right pepper character for light dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, white asparagus, light soups, cream sauces and cream cheese dishes.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564925325578,"sku":"31132","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisser-malabar-pfeffer-810762.jpg?v=1736522988"},{"product_id":"sumach-2","title":"Sumac","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSumac, the sour-fruity key spice of Turkish cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSumac (also called the vinegar berry) is the dried and ground stone fruit of the sumac shrub – and perhaps the most defining spice of Turkish, Lebanese and Persian cooking. What lemon is to Mediterranean cooking, sumac is to the Middle East: the acidity that makes a dish shine without being liquid. In taste it combines fruity acidity with a slightly tart, almost dry-dusty note and a discreet sweetness. We pack it gently 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 aubergine dishes, lentils, chickpeas, hummus, yoghurt dips and fattoush salad. Seasons chicken, lamb, fish, seafood and grilled vegetables. Also over raw onions with Turkish grilled meat, in rice dishes and salad dressings. A component of our Levantine spice blend \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e. Scatter fresh over the finished dish for full effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e sumac is sensitive to heat. Please do not cook with it, but scatter it as a finishing spice over the finished dish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: fattoush salad in 15 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Lebanese bread salad – the best recipe to get to know the acidity of sumac.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 flatbreads, toasted in pieces\u003c\/li\u003e\n\u003cli\u003e2 tomatoes, 1 cucumber, 1 red pepper, 1 red onion\u003c\/li\u003e\n\u003cli\u003e1 bunch flat-leaf parsley, 1 bunch mint\u003c\/li\u003e\n\u003cli\u003e2 tbsp sumac\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e (optional)\u003c\/li\u003e\n\u003cli\u003e4 tbsp olive oil, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Tear the flatbread into bite-sized pieces and toast crisp in the oven or pan. Coarsely dice the vegetables, finely chop the herbs. Put everything in a large bowl. Stir a dressing of olive oil, lemon, a tablespoon of sumac, salt and pepper. Pour over the salad, toss. Scatter with the second tablespoon of sumac and the toasted bread pieces, serve at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy sumac instead of lemon?\u003c\/strong\u003e Lemon brings only acidity; sumac combines acidity with fruit and a fine astringency. That makes the salad more layered. The bread pieces also stay crisp with sumac instead of soggy.\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\u003eGround sumac (vinegar berry), fruity-sour\u003c\/li\u003e\n\u003cli\u003eA classic of Turkish, Lebanese and Persian cooking\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSumac is a main component of our Levantine blend \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e with wild thyme, sesame and black cumin. In the \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e too, sumac provides the citrusy freshness. Classic companions are \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e for lamb dishes and \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e for couscous. For hummus, \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e also fits and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for the heat.\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 sumac for?\u003c\/strong\u003e\u003cbr\u003e\nFor fattoush salad, hummus, aubergine dishes, lamb, chicken, fish, seafood, lentils, chickpeas, rice dishes and salad dressings. Classically over raw onions with Turkish grilled meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does sumac taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-sour with a light astringency, similar to lemon but more complex. A discreet sweetness rounds off the profile. Not hot, not bitter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use sumac instead of lemon?\u003c\/strong\u003e\u003cbr\u003e\nYes, in many dishes sumac is the better choice because it provides acidity without liquid. Especially practical with salads that should not go soggy, and with marinades where lemon would break down the meat too much.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I cook sumac?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. Heat destroys the fine aromas. Best to scatter sumac onto the finished dish or stir it into the dressing. Only in marinades may it steep, because the temperatures there are low.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use sumac for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For fattoush salad, hummus, aubergine dishes, lamb, chicken, fish, seafood, lentils, chickpeas, rice dishes and salad dressings. Classically over raw onions with Turkish grilled meat.\"}},{\"@type\":\"Question\",\"name\":\"What does sumac taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fruity-sour with a light astringency, similar to lemon but more complex. A discreet sweetness rounds off the profile. Not hot, not bitter.\"}},{\"@type\":\"Question\",\"name\":\"Can I use sumac instead of lemon?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, in many dishes sumac is the better choice because it provides acidity without liquid. Especially practical with salads that should not go soggy, and with marinades where lemon would break down the meat too much.\"}},{\"@type\":\"Question\",\"name\":\"Should I cook sumac?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Better not. Heat destroys the fine aromas. Best to scatter sumac onto the finished dish or stir it into the dressing. Only in marinades may it steep, because the temperatures there are low.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50906993852682,"sku":"31190","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50907015348490,"sku":"23548","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sumach-328411.jpg?v=1736522974"},{"product_id":"zitronenmyrte-1","title":"Lemon Myrtle","description":"\u003ch2\u003eLemon myrtle – an Australian aromatic herb with an intense citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon myrtle (\u003cem\u003eBackhousia citriodora\u003c\/em\u003e) is one of the most intense citrus herbs in the world – and comes from the rainforest of Australia. Its aroma is deeply lemony, lightly eucalyptus-like and with a gentle camphor note that makes the profile exotic and distinctive. Compared to fresh lemon, lemon myrtle acts more concentrated, more floral and noticeably more layered.\u003c\/p\u003e\n\n\u003cp\u003eIn modern fine cuisine this herb from the Australian bush tucker has established itself as a real discovery. It is suitable as a spice and flavouring in savoury as well as sweet cooking – and regularly surprises with its effect.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e especially good with salmon, sea bass and seafood as a finish or in marinades\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e chicken, poularde, duck – in marinades or mixed under the skin\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePork:\u003c\/strong\u003e loin steak, chop, ribs – lends a light citrus freshness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetarian dishes:\u003c\/strong\u003e with tofu, cauliflower, courgette and potatoes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e in panna cotta, crème brûlée, citrus sorbets, biscuits and cakes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTea:\u003c\/strong\u003e infused as an aromatic single herb or in herbal tea blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eLemon myrtle can be cooked along or used as a finish. Coarsely ground (like our product) it releases its aromas slowly and evenly. For desserts and teas, it is best to grind it fresh in a mortar just before preparation.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: salmon with a lemon-myrtle crust\u003c\/h2\u003e\n\n\u003cp\u003ePat the salmon fillet dry, brush with olive oil. Mix lemon myrtle, sea salt and a little ground pepper and scatter over the surface. Cook in the oven at 180 °C for 12 minutes, or sear in the pan on the skin side and let finish in its own juices. An unusual, aromatically convincing combination.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, pork, vegetarian dishes, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564931879178,"sku":"31215","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenmyrte_2023-10-468707.jpg?v=1736522992"},{"product_id":"zitronen-pfeffer-1","title":"Lemon Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLemon pepper, the fruity-fresh pepper from real lemon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLemon pepper brings real citrus freshness to your dish, the way synthetic lemon aromas never manage. We blend it in our workshop in Klingenberg am Main from black Belem pepper from Brazil, 36 per cent real lemon and 3 per cent Australian lemon myrtle. The profile: a savoury pepper opening, a zesty, lemony heart, a long, fresh finish with a pleasant, non-intrusive heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLemon pepper is an all-rounder for light dishes. It suits fish and seafood such as salmon, prawns, sea bass and lobster, poultry such as chicken breast, turkey and poularde, grilled asparagus, courgette and artichokes, as well as salads, vinaigrettes, pasta and risotto. Straight from the mill over the finished dish it unfolds its full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Grind the lemon pepper just before serving so the essential citrus oils do not escape. For light, delicate dishes a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with lemon-pepper butter in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 150 g of soft butter with one teaspoon of lemon pepper, a little grated lemon zest and chopped chives and chill the butter.\u003c\/li\u003e\n\u003cli\u003ePat two salmon fillets of 200 g each dry and season them lightly.\u003c\/li\u003e\n\u003cli\u003eGrill the salmon on the skin side for four minutes, turn it and let it finish for two minutes.\u003c\/li\u003e\n\u003cli\u003eServe the fillets each with a slice of lemon-pepper butter and mashed potato.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury base is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e from Brazil. The fresh character comes from 36 per cent real lemon and a small share of Australian \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, whose essential oils intensify the citrus note. A good lemon pepper needs nothing more.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlack Belem pepper with 36 per cent real lemon and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eReal fruit instead of synthetic aromas, pleasant heat\u003c\/li\u003e\n\u003cli\u003eFor fish, poultry, vegetables, salads and pasta\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fish and seafood the mild heat of \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e fits well, for Mediterranean accents the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e. Smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find more special peppers in our \u003ca href=\"\/en\/collections\/pfeffermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does lemon pepper suit best?\u003c\/strong\u003e\u003cbr\u003e\nEspecially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between lemon pepper and ordinary black pepper?\u003c\/strong\u003e\u003cbr\u003e\nLemon pepper is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes lemon pepper contain artificial aromas?\u003c\/strong\u003e\u003cbr\u003e\nNo, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store lemon pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does lemon pepper suit best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Especially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between lemon pepper and ordinary black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lemon pepper is black Belem pepper with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does lemon pepper contain artificial aromas?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store lemon pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564932272394,"sku":"31224","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenpfeffer-974296.jpg?v=1736522888"},{"product_id":"togarashi-2","title":"Togarashi","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTogarashi, a Japanese seven-spice blend from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTogarashi (more precisely: Shichimi Togarashi, „seven spices“) is the most important spice blend of everyday Japanese cooking – the equivalent of salt and pepper on every table. We mix it in our workshop in Klingenberg am Main from chilli, roasted sansho pepper, mandarin peel, black sesame, sweet paprika, nori seaweed, lemon myrtle, black pepper and ginger. The profile: citrusy-fresh on the nose, tingling-hot on the palate, lightly maritime in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTogarashi is scattered over ramen, soba and udon noodles just before serving so the sansho stays fresh. As a finish on sushi, onigiri, fried tofu or avocado toast, half a teaspoon per portion is enough. Stirred into \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e or sesame oil it becomes a dipping sauce for dumplings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook togarashi – the essential oils of the sansho and the mandarin peel vanish at once. Always add at the table or at the last moment.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: express ramen with togarashi crunch\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick ramen bowl that shows off the spice perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 portions of fresh ramen noodles\u003c\/li\u003e\n\u003cli\u003e700 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003ea splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 soft-boiled eggs (6½ min)\u003c\/li\u003e\n\u003cli\u003e100 g spinach, 1 spring onion\u003c\/li\u003e\n\u003cli\u003e1 tsp togarashi per bowl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Bring the stock to the boil with the umami seasoning paste, season with calamansi for acidity. Cook the noodles separately and divide into deep bowls. Pour the stock over, let the spinach wilt in it. Add the egg halves and spring onion, scatter generously with togarashi. Serve at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this togarashi?\u003c\/strong\u003e We use real sansho pepper and roast the sesame before mixing. This gives the authentic, lightly tingling mouthfeel that supermarket products lack. If you like it even more grassy-fresh, add a touch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn the best shichimi tradition, this blend brings together nine components: chilli and sweet paprika for the balanced heat, roasted sansho pepper for the citrusy tingle, mandarin peel and lemon myrtle for the fruity freshness, black sesame for the nutty depth, nori seaweed for the maritime note, plus black pepper and ginger for the warmth in the finish.\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\u003eAuthentic Japanese shichimi tradition\u003c\/li\u003e\n\u003cli\u003eMedium heat with a citrusy sansho tingle\u003c\/li\u003e\n\u003cli\u003eVegan and versatile with fish, vegetables, soups and rice\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor ramen soups, the \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e is the ideal base. If you want to extend the Asian arc, reach for \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e for a West-East bridge. As a splash of acidity on grilled fish, \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e fits, for the tempura side \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e. A hot fresh shot of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e lifts the profile further. Discover 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\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from Szechuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nSansho is closely related but has finer citrus notes and is less numbing than Szechuan. Both are Zanthoxylum berries, but sansho is more perfumed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook togarashi in hot sauces?\u003c\/strong\u003e\u003cbr\u003e\nNo – the mandarin peel loses its aroma. Always scatter it over at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. Comparable to well-dosed chilli powder, but with an extra citrus kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the 7 g sample good for?\u003c\/strong\u003e\u003cbr\u003e\nPerfect for trying out – enough for about 8 portions of ramen or as a gift for sushi lovers.\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 from Szechuan pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sansho is closely related but has finer citrus notes and is less numbing than Szechuan. Both are Zanthoxylum berries, but sansho is more perfumed.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook togarashi in hot sauces?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, the mandarin peel loses its aroma. Always scatter it over at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. Comparable to well-dosed chilli powder, but with an extra citrus kick.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the 7 g sample good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Perfect for trying out, enough for about 8 portions of ramen or as a gift for sushi lovers.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50684534096138,"sku":"31278","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684534128906,"sku":"23211","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/togarashi-pikant-605738.jpg?v=1736851052"},{"product_id":"majoran-1","title":"Marjoram","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried marjoram – the most aromatic sausage herb of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMarjoram is the classic sausage herb of German cooking and the most important seasoning helper for liver sausage, bratwurst and potato soup. We source it freeze-dried – this processing preserves the aroma noticeably better than the usual air drying. We pack it fresh in our workshop in Klingenberg am Main. The profile: sweetish-warm, lightly balsamic, with a subtle bitterness in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 tsp per 500 g minced meat for bratwurst, liver sausage, meatloaf – always add when seasoning, not when frying.\u003c\/li\u003e\n\u003cli\u003eScatter over potato soup, stew or braised vegetables only just before serving.\u003c\/li\u003e\n\u003cli\u003eIn tomato sauces, mushroom ragouts or with grilled halloumi – a fresh aroma that oregano doesn't have.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook marjoram for long – the essential oils fade quickly. Add it in the last third of the cooking time or scatter it only on the plate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian potato soup with marjoram\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 800 g floury potatoes, 200 g root vegetables (leek, celery, carrot), 1 onion, 2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e, 1.2 l vegetable stock, 2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e, 100 ml cream, 1 tbsp marjoram, 1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e, a splash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eSweat onions and root vegetables in walnut oil until translucent. Add potato cubes, sweat briefly. Pour in stock, stir in umami seasoning paste, cook soft for 25 min. Purée half, pour in cream, season with salt and apple-quince balsamic. Scatter marjoram generously over only when serving. Serve with toasted bread cubes or pieces of mettwurst.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this marjoram?\u003c\/strong\u003e Freeze-dried – that's the difference from mass-produced goods. It keeps a rich green colour and the full aroma. Air drying loses up to 70 % of the essential oils.\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\u003eFreeze-dried for maximum aroma preservation\u003c\/li\u003e\n\u003cli\u003eA classic sausage herb, ideal for hearty home cooking\u003c\/li\u003e\n\u003cli\u003eFrom Klingenberg am Main, without flavour enhancers\u003c\/li\u003e\n\u003cli\u003eVegan, gluten-free, very economical\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with bratwurst: \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e on a slice of bread. For the bread on the side: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e. A soup seasoning: \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e for depth. A splash of acidity when seasoning: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For braises with game: our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e. And for the hot variant in tomato sauce: a touch of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\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\u003eDifference between marjoram and oregano?\u003c\/strong\u003e\u003cbr\u003e\nMarjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does freeze-dried marjoram keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin at least 24 months, considerably longer than air-dried goods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes – but only if the marinade is not heated. Otherwise it loses aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per bratwurst?\u003c\/strong\u003e\u003cbr\u003e\nClassically 5–10 g per 1 kg minced meat is enough, depending on the desired intensity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Difference between marjoram and oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Marjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\"}},{\"@type\":\"Question\",\"name\":\"How long does freeze-dried marjoram keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the original tin at least 24 months, considerably longer than air-dried goods.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it in marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but only if the marinade is not heated. Otherwise it loses aroma.\"}},{\"@type\":\"Question\",\"name\":\"How much per bratwurst?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically 5 to 10 g per 1 kg minced meat is enough, depending on the desired intensity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964974858,"sku":"31342","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/majoran_c0fef6e6-2e52-4c82-bd8f-435aef5742be-205293.jpg?v=1736850928"},{"product_id":"zitronengras-2","title":"Lemongrass, ground","description":"\u003ch2\u003eLemongrass ground – the aromatic herb of Asian cooking\u003c\/h2\u003e\n\n\u003cp\u003eLemongrass is the aroma you recognise instantly from Thai curries, Vietnamese soups and Indonesian cooking: fresh, lemony, lightly grassy, with a pleasant brightness that makes dishes lively. In ground form it can be dosed quickly and precisely at any time, without the laborious chopping or bruising of the fresh stalks.\u003c\/p\u003e\n\n\u003cp\u003eGround lemongrass works both as a cooked-along spice in sauces and soups and as a seasoning for marinades and rubs. Its aroma combines excellently with coconut, ginger, chili, coriander and galangal – the classic partners in Southeast Asian cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMeat and poultry:\u003c\/strong\u003e especially good with chicken, beef and pork – as a marinade or seasoning\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e classically with prawns, salmon, sea bass and mussels\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables and tofu:\u003c\/strong\u003e in Thai curries, wok dishes and Asian vegetable pans\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e indispensable in tom kha gai, ramen and miso variations\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNoodles and rice:\u003c\/strong\u003e as a seasoning element in wok noodles and Asian rice dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinades:\u003c\/strong\u003e together with coconut, ginger and lime for intense aromas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: Thai chicken soup with lemongrass\u003c\/h2\u003e\n\n\u003cp\u003eHeat chicken broth, add 1 tsp ground lemongrass, a slice of ginger and a little coconut cream. Cook thin chicken strips, season with fish sauce and lime juice. Serve with fresh coriander. Our \u003cstrong\u003eThai curry\u003c\/strong\u003e goes well with this for a complete seasoning in the Southeast Asian style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e chicken, fish, seafood, vegetables, Asian soups, curries and wok dishes.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564970578186,"sku":"31361","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronengras_gemahlen-249944.jpg?v=1736523085"},{"product_id":"luisenhaller-tiefensalz","title":"Luisenhaller Deep-Rock Salt, coarse","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt, coarse – coarse crystals for salt mill and finish\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLuisenhaller deep-rock salt comes from the last pan saltworks in Central Europe, the Luisenhall saltworks in Göttingen. The brine is drawn from a 400-million-year-old salt deposit and traditionally boiled openly in the pan – without additives, without refining. This preserves the valuable accompanying minerals such as magnesium, potassium and iron, which give the salt its mild, rounded taste. The coarse grain is ideal for the salt mill and the crunchy finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026amp; character\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMild and full-bodied rather than sharply salty. Thanks to the natural mineral content, deep-rock salt tastes less aggressive than refined table salt and rounds off dishes harmoniously. The coarse crystals give a pleasant salt crunch when bitten.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the salt mill, for fresh grinding straight onto the dish. As a crunchy finish on steak, oven vegetables, tomatoes, focaccia and bread. Also for cooking in a salt bed and for a salt crust on fish and roasts. For even seasoning while cooking and baking, the fine variant is recommended.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e salt attracts moisture. Store it dry and tightly sealed, then the crystals stay free-flowing and grind cleanly.\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\u003ePan-boiled natural salt from the Luisenhall saltworks in Göttingen\u003c\/li\u003e\n\u003cli\u003eFrom the last pan saltworks in Central Europe\u003c\/li\u003e\n\u003cli\u003eRich in natural accompanying minerals (magnesium, potassium, iron)\u003c\/li\u003e\n\u003cli\u003eMild and full-bodied, without additives or anti-caking agents\u003c\/li\u003e\n\u003cli\u003eCoarse crystals – ideal for salt mill and finish\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 fine variant for cooking and baking: \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt, fine\u003c\/strong\u003e\u003c\/a\u003e. Fine finishing salts: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e. For savoury accents from the mill: \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\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 deep-rock salt?\u003c\/strong\u003e\u003cbr\u003e\nDeep-rock salt is obtained from an underground brine from an ancient, untouched salt deposit. Unlike sea salt, it is free of modern environmental pollutants, as the salt has been enclosed for 400 million years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the coarse salt suitable for the salt mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, the coarse crystals are made exactly for that. They grind cleanly and, freshly ground, give the full aroma straight onto the dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoarse or fine – which do I choose?\u003c\/strong\u003e\u003cbr\u003e\nCoarse is suited to the salt mill and as a crunchy finish on the finished dish. Fine dissolves quickly and is ideal for cooking, baking and even seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Luisenhaller deep-rock salt iodised?\u003c\/strong\u003e\u003cbr\u003e\nNo, it is all-natural and without additives, so it is not iodised and free of anti-caking agents. It naturally contains accompanying minerals such as magnesium, potassium and iron.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is deep-rock salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Deep-rock salt is obtained from an underground brine from an ancient, untouched salt deposit. Unlike sea salt, it is free of modern environmental pollutants, as the salt has been enclosed for 400 million years.\"}},{\"@type\":\"Question\",\"name\":\"Is the coarse salt suitable for the salt mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the coarse crystals are made exactly for that. They grind cleanly and, freshly ground, give the full aroma straight onto the dish.\"}},{\"@type\":\"Question\",\"name\":\"Coarse or fine, which do I choose?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Coarse is suited to the salt mill and as a crunchy finish on the finished dish. Fine dissolves quickly and is ideal for cooking, baking and even seasoning.\"}},{\"@type\":\"Question\",\"name\":\"Is Luisenhaller deep-rock salt iodised?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, it is all-natural and without additives, so it is not iodised and free of anti-caking agents. It naturally contains accompanying minerals such as magnesium, potassium and iron.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564975886602,"sku":"15252","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/luisenhaller_tiefensalz_grob-216036.jpg?v=1736523139"},{"product_id":"luisenhaller-tiefensalz-1","title":"Luisenhaller Deep-Rock Salt, fine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt, fine – pan-boiled natural salt from Germany\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLuisenhaller deep-rock salt comes from the last pan saltworks in Central Europe, the Luisenhall saltworks in Göttingen. The brine is drawn from a 400-million-year-old salt deposit and traditionally boiled openly in the pan – without additives, without refining. This preserves the valuable accompanying minerals such as magnesium, potassium and iron, which give the salt its mild, rounded taste.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026amp; character\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMild and full-bodied rather than sharply salty. Thanks to the natural mineral content, deep-rock salt tastes less aggressive than refined table salt and rounds off dishes harmoniously. The fine grain dissolves quickly and can be dosed precisely.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe ideal everyday salt for meat, fish and vegetables. For seasoning while cooking, for doughs, soups, sauces and marinades. Thanks to the fine grain, perfect for even seasoning and for baking. For a crunchy finish at the table, the coarse variant is recommended.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e salt attracts moisture. Store it dry, tightly sealed and not directly above the hob, then it stays free-flowing and does not clump.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePan-boiled natural salt from the Luisenhall saltworks in Göttingen\u003c\/li\u003e\n\u003cli\u003eFrom the last pan saltworks in Central Europe\u003c\/li\u003e\n\u003cli\u003eRich in natural accompanying minerals (magnesium, potassium, iron)\u003c\/li\u003e\n\u003cli\u003eMild and full-bodied, without additives or anti-caking agents\u003c\/li\u003e\n\u003cli\u003eFine grain – the ideal everyday and cooking salt\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 coarse variant for the salt mill and finishing: \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt, coarse\u003c\/strong\u003e\u003c\/a\u003e. Fine finishing salts: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e. For savoury accents: \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\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 deep-rock salt?\u003c\/strong\u003e\u003cbr\u003e\nDeep-rock salt is obtained from an underground brine from an ancient, untouched salt deposit. Unlike sea salt, it is free of modern environmental pollutants, as the salt has been enclosed for 400 million years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does \"pan-boiled\" mean?\u003c\/strong\u003e\u003cbr\u003e\nThe brine is slowly heated in open pans until the water evaporates and the salt crystals remain. This traditional process is gentle and preserves the minerals – unlike industrial refining.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFine or coarse – which do I choose?\u003c\/strong\u003e\u003cbr\u003e\nFine dissolves quickly and is ideal for cooking, baking and even seasoning. Coarse is suited to the salt mill and as a crunchy finish on the finished dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Luisenhaller deep-rock salt iodised?\u003c\/strong\u003e\u003cbr\u003e\nNo, it is all-natural and without additives, so it is not iodised and free of anti-caking agents. It naturally contains accompanying minerals such as magnesium, potassium and iron.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is deep-rock salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Deep-rock salt is obtained from an underground brine from an ancient, untouched salt deposit. Unlike sea salt, it is free of modern environmental pollutants, as the salt has been enclosed for 400 million years.\"}},{\"@type\":\"Question\",\"name\":\"What does pan-boiled mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The brine is slowly heated in open pans until the water evaporates and the salt crystals remain. This traditional process is gentle and preserves the minerals, unlike industrial refining.\"}},{\"@type\":\"Question\",\"name\":\"Fine or coarse, which do I choose?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fine dissolves quickly and is ideal for cooking, baking and even seasoning. Coarse is suited to the salt mill and as a crunchy finish on the finished dish.\"}},{\"@type\":\"Question\",\"name\":\"Is Luisenhaller deep-rock salt iodised?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, it is all-natural and without additives, so it is not iodised and free of anti-caking agents. It naturally contains accompanying minerals such as magnesium, potassium and iron.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564976673034,"sku":"12581","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/luisenhaller_tiefensalz_fein-689132.jpg?v=1736523300"},{"product_id":"umami-booster-1","title":"Umami Booster","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUmami booster, the fifth taste\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUmami booster is a dry spice blend you can use as a flavour booster for soups, sauces, minced meat and salads. We compose it in our workshop in Klingenberg am Main from three building blocks: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as the fermented aromatic heart, crispy roasted onions for roasted notes and tomato flakes for fruit and natural glutamates. The result is a natural umami trigger entirely without flavour enhancers.\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 teaspoon is usually enough to lift soups, sauces, stews, minced meat, bolognese, risotto, wok pans and salad dressings to a new flavour level. Also over grilled vegetables, roasted chicken legs or on avocado toast as a finisher. Sprinkle in directly or sweat briefly in hot fat, both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e umami booster is very intense. Approach it carefully and season to taste at the end. As it already contains salt, go easy on extra salt when cooking with it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMinced-meat bolognese in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBrown 500 g minced beef in a pan until crumbly.\u003c\/li\u003e\n\u003cli\u003eStir in a teaspoon of umami booster and sweat for a minute until the aroma rises.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of chopped tomatoes, simmer for 15 minutes, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz\u003c\/strong\u003e\u003c\/a\u003e and serve over pasta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: for a sashimi highlight, stir a pinch of umami booster into a splash of rice vinegar and drizzle drop by drop over thinly sliced raw salmon, with soy sauce on the side.\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\u003eDry spice blend with Vadouvan, roasted onions and tomato flakes\u003c\/li\u003e\n\u003cli\u003eNatural umami trigger, without flavour enhancers or yeast extract\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for soups, sauces, minced meat, salads and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to push the umami concept further, combine it with our pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, the fermented Indo-French blend. As a liquid we recommend the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL Vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e or the plant-based tomato seasoning concentrate \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1 Umami\u003c\/strong\u003e\u003c\/a\u003e. As a paste for sauces and stews, our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e brings depth to the dish. You'll find more savoury blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is umami and what does it taste like?\u003c\/strong\u003e\u003cbr\u003eUmami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use umami booster for?\u003c\/strong\u003e\u003cbr\u003eFor soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs umami booster a flavour enhancer?\u003c\/strong\u003e\u003cbr\u003eNo, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does umami booster differ from \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003eVadouvan\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003eThe pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\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 umami and what does it taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Umami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use umami booster for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is umami booster a flavour enhancer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does umami booster differ from Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The pure Vadouvan is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100g","offer_id":53018742391050,"sku":"23572","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018742423818,"sku":"23412","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Umami-Booster_C4A1801_web.jpg?v=1744867838"},{"product_id":"bohnenkraut-1","title":"Savory","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed savory, the savoury classic herb for beans and braises\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSavory, also called bean herb, is the classic kitchen herb for pulses. Its aroma is lightly smoky, reminiscent of thyme and carries a fine peppery note. We rub it gently and fill it fresh in our manufactory in Klingenberg am Main, so the full fragrance greets you when you open the tin.\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\u003eSavory belongs with beans of every kind, whether green, white or broad beans, and makes them easier to digest. It also suits lentils and peas, rabbit, lamb and roast poultry, as well as fatty fish. Add it early to the dish so it can release its flavour, and remove coarse sprigs before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e savory is strongly hygroscopic, so it attracts moisture. Close the tin well after use and store it dry, then it stays free-flowing and does not clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen beans with savory in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTrim 500 g of green beans and cook them with a teaspoon of savory in salted water for 10 to 12 minutes until tender.\u003c\/li\u003e\n\u003cli\u003eDrain the beans and toss them in a little butter.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, freshly ground pepper and another pinch of savory.\u003c\/li\u003e\n\u003cli\u003eServe the beans as a side with lamb or a roast and remove coarse stalks before plating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes savory special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFew herbs are as closely tied to a dish as savory is to the bean, which is where its German name comes from. It brings a savoury, lightly sharp depth that rounds off heavy pulse dishes and makes them easier to digest. Unlike thyme it is stronger and more peppery, so a small amount is enough.\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\u003eRubbed savory in manufactory quality\u003c\/li\u003e\n\u003cli\u003eSmoky, thyme-like aroma with a fine peppery note\u003c\/li\u003e\n\u003cli\u003eA classic for green and white beans, lentils and peas\u003c\/li\u003e\n\u003cli\u003eSuits rabbit, lamb, poultry and fatty fish\u003c\/li\u003e\n\u003cli\u003eGently rubbed, freshly filled 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\u003eCombine savory with other kitchen herbs such as \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, our \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For lamb and braises, \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky pepper\u003c\/strong\u003e\u003c\/a\u003e is a good match. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is savory used for?\u003c\/strong\u003e\u003cbr\u003e\nFor beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does savory taste like?\u003c\/strong\u003e\u003cbr\u003e\nSavoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add savory to a dish?\u003c\/strong\u003e\u003cbr\u003e\nBest early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does my savory clump?\u003c\/strong\u003e\u003cbr\u003e\nSavory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\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 savory used for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does savory taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add savory to a dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does my savory clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722811244810,"sku":"31469","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Bohnenkraut_gerebelt_Webshop.png?v=1756967609"},{"product_id":"bbq-fish-2","title":"BBQ Fish","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Fish, the grill seasoning for fish and seafood with saffron and Timut pepper\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Fish is made for fish. We produce the seasoning in our manufactory in Klingenberg am Main. Saffron gives the typical warm, golden colour and a fine aroma, Timut pepper adds a lively citrus heat, and tomato flakes, garlic and fennel round off the profile. The blend lifts the natural flavour, brings out grilled roasted aromas and forms an aromatic crust without masking the fish. Salt is already included.\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\u003ePat the fish or seafood dry, rub it with a little olive oil, scatter it generously with BBQ Fish and massage it in lightly. It suits whole fish such as trout, gilthead bream and sea bass, fillets of salmon, tuna and cod, prawns, scallops and octopus, fish en papillote from the oven, and a paste made with olive oil and lemon juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The salt is already included, so do not add extra. Scatter BBQ Fish on 10 to 15 minutes before grilling so the aromas can soak in.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with BBQ Fish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat four salmon fillets of 180 g each dry and rub them with olive oil.\u003c\/li\u003e\n\u003cli\u003eScatter BBQ Fish evenly, massage it in lightly and let the fish rest for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the fillets on the rack over medium heat for 4 to 5 minutes per side.\u003c\/li\u003e\n\u003cli\u003eServe them with lime wedges and a simple cucumber salad.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/safran-coupe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esaffron\u003c\/strong\u003e\u003c\/a\u003e with its golden colour and \u003ca href=\"\/en\/products\/timut-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTimut pepper\u003c\/strong\u003e\u003c\/a\u003e with its citrus heat. \u003ca href=\"\/en\/products\/zitronengras-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLemongrass\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e bring fresh and sweetish notes, \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e a fine warmth. To these come tomato flakes, garlic, green and white pepper, fennel seeds, tarragon and parsley on a base of salt.\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\u003eGrill seasoning made especially for fish and seafood\u003c\/li\u003e\n\u003cli\u003eWith saffron, Timut pepper, lemongrass and star anise\u003c\/li\u003e\n\u003cli\u003eFor whole fish, fillets, prawns and scallops\u003c\/li\u003e\n\u003cli\u003eSalt already included, manufactory 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 more fish cooking our \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e fits well, for a smoky note the \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e. Grill fans reach for the \u003ca href=\"\/en\/products\/bbq-box-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Box\u003c\/strong\u003e\u003c\/a\u003e, and as a gift the \u003ca href=\"\/en\/products\/mittelmeerkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMediterranean Cuisine gift box\u003c\/strong\u003e\u003c\/a\u003e works well. You will find more in our \u003ca href=\"\/en\/collections\/fischdelikatessen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efish delicacies\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrill and BBQ\u003c\/strong\u003e\u003c\/a\u003e collections.\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\u003eDo I need to add extra salt to the fish when using BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nNo. The salt is already included in BBQ Fish. Season the fish only with BBQ Fish and do not add extra salt, otherwise it quickly becomes too salty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between BBQ Fish and Fischgenuss?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Fish is a salted grill seasoning with saffron and Timut pepper that forms a crust straight away, while the \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e is a finer herb seasoning for refining. For grilling you use BBQ Fish, for subtle seasoning the Fischgenuss.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season the fish with BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nIdeally 10 to 15 minutes before grilling. This lets the aromas soak in and gives saffron and Timut pepper time to work before the fish goes on the rack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else is BBQ Fish good for besides fish?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Fish suits all seafood such as prawns, scallops and octopus, and also works well as a seasoning paste with olive oil and lemon juice. For meat we recommend a dedicated grill seasoning instead.\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\": \"Do I need to add extra salt to the fish when using BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. The salt is already included in BBQ Fish. Season the fish only with BBQ Fish and do not add extra salt, otherwise it quickly becomes too salty.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between BBQ Fish and Fischgenuss?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"BBQ Fish is a salted grill seasoning with saffron and Timut pepper that forms a crust straight away, while the Fischgenuss is a finer herb seasoning for refining. For grilling you use BBQ Fish, for subtle seasoning the Fischgenuss.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I season the fish with BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ideally 10 to 15 minutes before grilling. This lets the aromas soak in and gives saffron and Timut pepper time to work before the fish goes on the rack.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else is BBQ Fish good for besides fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"BBQ Fish suits all seafood such as prawns, scallops and octopus, and also works well as a seasoning paste with olive oil and lemon juice. For meat we recommend a dedicated grill seasoning instead.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722946281738,"sku":"31461","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/BBQ_Fish_1_NEU.jpg?v=1786540378"},{"product_id":"fischgenuss-1","title":"Fischgenuss","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFischgenuss, the fine spice preparation for fish and seafood\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFischgenuss brings fine aromas, subtle heat and elegant freshness to fish and seafood without covering their own flavour. We mix the preparation by hand in our workshop in Klingenberg am Main. The profile: a fruity, savoury opening of tomato flakes and wakame seaweed, a spicy heart of green and white pepper, pink berries and garlic, a fresh finish of star anise, tarragon and bay. Maritime, fine and versatile.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter Fischgenuss directly before cooking over salmon, trout, char, scampi and prawns, or mix it with a little oil just before serving into a glaze to brush on. It also works well in dips and sauces made from crème fraîche or yogurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The preparation already contains salt, so season sparingly afterwards. Season delicate fish only just before cooking so the salt does not dry out the flesh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePan-fried salmon fillet with Fischgenuss in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat two salmon fillets dry and scatter Fischgenuss evenly over the flesh side.\u003c\/li\u003e\n\u003cli\u003eHeat a little oil in the pan and fry the salmon on the skin side for four to five minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eTurn the fillets, take the pan off the heat and let the fish finish for two minutes.\u003c\/li\u003e\n\u003cli\u003eDrizzle the salmon with lemon and serve with a pinch of fresh Fischgenuss on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe maritime depth comes from wakame seaweed and tomato flakes. Seasoning comes from green and \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e, pink berries, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e and hot paprika. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e, coriander, tarragon and bay set the fresh, herby highlights, and a little chili the fine heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFine spice preparation for fish and seafood\u003c\/li\u003e\n\u003cli\u003eMaritime with wakame seaweed, pink berries and tomato flakes\u003c\/li\u003e\n\u003cli\u003eFor scattering, as a glaze or in dips\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\u003eFish turns smoky on the grill with \u003ca href=\"\/en\/products\/bbq-fish-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Fish\u003c\/strong\u003e\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBouillabaisse seasoning salt\u003c\/strong\u003e\u003c\/a\u003e brings Mediterranean depth. For a fine smoky aroma reach for \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e. You will find more for the fish kitchen in our \u003ca href=\"\/en\/collections\/fischdelikatessen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efish delicacies\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Fischgenuss suit?\u003c\/strong\u003e\u003cbr\u003e\nFish and seafood such as salmon, trout, char, scampi and prawns, whether fried, grilled or steamed. It also tastes good in dips and sauces made from crème fraîche or yogurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Fischgenuss and BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nFischgenuss is fine and maritime with wakame and pink berries, ideal for delicate fish and dips, while \u003ca href=\"\/en\/products\/bbq-fish-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Fish\u003c\/strong\u003e\u003c\/a\u003e is stronger and smokier and made for the grill. For the pan you use Fischgenuss, for the grill BBQ Fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season the fish?\u003c\/strong\u003e\u003cbr\u003e\nBest just before cooking. The preparation contains salt, which draws moisture from delicate fish if it sits too long.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually hardly any. Fischgenuss already contains salt, so season your dish only sparingly afterwards.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Fischgenuss suit?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fish and seafood such as salmon, trout, char, scampi and prawns, whether fried, grilled or steamed. It also tastes good in dips and sauces made from crème fraîche or yogurt.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Fischgenuss and BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fischgenuss is fine and maritime with wakame and pink berries, ideal for delicate fish and dips, while BBQ Fish is stronger and smokier and made for the grill. For the pan you use Fischgenuss, for the grill BBQ Fish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I season the fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best just before cooking. The preparation contains salt, which draws moisture from delicate fish if it sits too long.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually hardly any. Fischgenuss already contains salt, so season your dish only sparingly afterwards.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51738043318538,"sku":"31450","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fischgenuss-dose-513848.jpg?v=1736624360"},{"product_id":"weisser-penja-pfeffer-1","title":"White Penja Pepper","description":"\u003ch3\u003eWhite Penja pepper – a fully ripe premium pepper from Cameroon\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFully ripe peppercorns\u003c\/strong\u003e – separated from the fruit flesh and dried.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarmonious-aromatic\u003c\/strong\u003e – lightly animalic, with a clear ripeness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePremium range\u003c\/strong\u003e – carefully imported by Altes Gewürzamt.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIdeal for light cooking\u003c\/strong\u003e – fish, poultry, light sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis outstanding white pepper consists of ripe peppercorns that have been separated from the fruit flesh and dried. They do smell lightly animalic, but are distinguished by a harmonious, fully ripe taste.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eThis white pepper is ideal with fish, poultry, light soups and sauces, salads and savoury quark dishes.\u003c\/p\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your pepper world with our \u003ca href=\"\/en\/products\/melange-blanc-1\"\u003eMélange Blanc\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/pfeffer-bundle\"\u003epepper bundle\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/whisky-pfeffer\"\u003ewhisky pepper\u003c\/a\u003e. For fish and poultry dishes: \u003ca href=\"\/en\/products\/fischgenuss-1\"\u003eFischgenuss\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bbq-fish-2\"\u003eBBQ Fish\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/mittelmeerkuche\"\u003eMediterranean cuisine gift box\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/muehlen\"\u003epepper mill collection\u003c\/a\u003e. As a gift idea for cooks: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52109675528458,"sku":"31440","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisserPenja-Pfeffer_BD_Webshop.png?v=1763129621"},{"product_id":"melange-blanc-1","title":"Mélange Blanc","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange Blanc, a white pepper blend for poultry, fish and asparagus\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange Blanc is a pepper blend with a clear note of white pepper from Sri Lanka, complemented by coriander seeds, grains of paradise, orange peel, cardamom seed, sage and nutmeg. An elegant, restrained-savoury blend with clear heat and fine depth for light cooking. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhite pepper for poultry, turkey, chicken and white fish. Also with roast veal, pork fillet, asparagus, cream cheese and creamy sauces. Season before cooking or scatter as a finish over the finished dish. A classic for asparagus béarnaise, béchamel and hollandaise sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e for the best aroma, grind Mélange Blanc fresh in the mill – ideally in its own mill, so the fine white pepper is not overlaid by black pepper.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: white asparagus with hollandaise sauce\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe dish in which white pepper shows why it belongs in light cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg white asparagus\u003c\/li\u003e\n\u003cli\u003e250 g butter\u003c\/li\u003e\n\u003cli\u003e3 egg yolks\u003c\/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c\/li\u003e\n\u003cli\u003e1 tsp Mélange Blanc\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e, 1 pinch of sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Peel the asparagus and cook in salted water with a pinch of sugar for 12 to 15 minutes. For the hollandaise, melt the butter. Whisk the egg yolks with lemon juice and 2 tbsp water over a bain-marie until creamy, then slowly stir in the warm butter. Season with Mélange Blanc and fleur de sel and pour over the drained asparagus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Mélange Blanc?\u003c\/strong\u003e White pepper seasons light dishes without disturbing them with dark specks – the fine heat and the orange note bring out the asparagus's own flavour.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe main component is white pepper from Sri Lanka – the peeled, fully ripe harvested pepper berry with clear heat. Coriander seeds and orange peel bring bright freshness, grains of paradise a gentle warmth, while cardamom, sage and nutmeg round off the blend with fine depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA pepper blend with white pepper as the main component\u003c\/li\u003e\n\u003cli\u003eClear heat with orange, cardamom and nutmeg notes\u003c\/li\u003e\n\u003cli\u003eVersatile as a poultry pepper, fish pepper and asparagus spice\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e as the dark counterpart for steak and game, \u003ca href=\"\/en\/products\/weisser-penja-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Penja pepper\u003c\/strong\u003e\u003c\/a\u003e as a pure single-origin pepper, \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhisky pepper\u003c\/strong\u003e\u003c\/a\u003e for steak variations. For fish cooking: \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bbq-fish-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Fish\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/mittelmeerkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMediterranean Cuisine gift box\u003c\/strong\u003e\u003c\/a\u003e. For asparagus season \u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e as a herb companion. You'll 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\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy white pepper?\u003c\/strong\u003e\u003cbr\u003e\nWhite pepper is the peeled, fully ripe harvested pepper berry – clearer and sharper, without the fruity wildness of black pepper. Ideal for light dishes in which black peppercorns would settle unattractively.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I put Mélange Blanc in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes – freshly ground, the aroma comes into its own best. A separate mill for white pepper is recommended so the aroma is not affected by black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange Blanc differ from pure white pepper?\u003c\/strong\u003e\u003cbr\u003e\nMélange Blanc additionally contains coriander, grains of paradise, orange peel, cardamom, sage and nutmeg – giving a softer, more complex taste experience compared with the pure single-origin pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Mélange Blanc?\u003c\/strong\u003e\u003cbr\u003e\nStore dry, dark and well sealed. Whole spices keep their aroma longest, so it's best to grind only just before seasoning.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why white pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"White pepper is the peeled, fully ripe harvested pepper berry, clearer and sharper, without the fruity wildness of black pepper. Ideal for light dishes in which black peppercorns would settle unattractively.\"}},{\"@type\":\"Question\",\"name\":\"Should I put Mélange Blanc in the pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, freshly ground the aroma comes into its own best. A separate mill for white pepper is recommended so the aroma is not affected by black pepper.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange Blanc differ from pure white pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Blanc additionally contains coriander, grains of paradise, orange peel, cardamom, sage and nutmeg, giving a softer, more complex taste experience compared with the pure single-origin pepper.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Mélange Blanc?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry, dark and well sealed. Whole spices keep their aroma longest, so it is best to grind only just before seasoning.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52131281469706,"sku":"31431","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange-blanc_3b9c9d1a-738f-49e9-85ef-a88d555d4a33-396259.jpg?v=1738084194"},{"product_id":"estragon-geschnitten","title":"Tarragon, cut","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEstragon geschnitten, das aniswürzige Kraut der französischen Küche\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstragon ist das Schlüsselkraut der feinen französischen Küche, mit seinem unverwechselbaren, leicht anisartigen und süßlich-würzigen Aroma. Unser Estragon wird sorgfältig getrocknet und geschnitten, sodass er sich leicht dosieren lässt und sein volles Aroma beim Mitgaren oder kurz vor dem Servieren entfaltet. Abgefüllt in unserer Manufaktur in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVerwendung\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEstragon ist unverzichtbar für die klassische Sauce Béarnaise und helle Rahmsaucen. Er passt zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in die Kräuterbutter. Auch in Senf, Essig und Gurkeneinlagen sorgt er für die typische Note. Gib ihn beim Kochen früh genug dazu oder rühre ihn kurz vor dem Servieren ein.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWichtig:\u003c\/strong\u003e Estragon ist aromastark. Dosiere sparsam und taste dich heran, sonst dominiert die Anisnote. Trocken und lichtgeschützt lagern.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRezept: Klassische Sauce Béarnaise\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDie Königin der Saucen zu Steak und Spargel, mit Estragon im Zentrum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZutaten:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 Schalotten, fein gewürfelt\u003c\/li\u003e\n\u003cli\u003e4 EL Weißweinessig, 4 EL Weißwein\u003c\/li\u003e\n\u003cli\u003e2 TL Estragon geschnitten\u003c\/li\u003e\n\u003cli\u003e3 Eigelb\u003c\/li\u003e\n\u003cli\u003e200 g geklärte Butter\u003c\/li\u003e\n\u003cli\u003eSalz, Pfeffer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitung:\u003c\/strong\u003e Schalotten, Essig, Wein und die Hälfte des Estragons einkochen, bis fast die ganze Flüssigkeit verdampft ist. Abkühlen lassen und durch ein Sieb geben. Die Reduktion mit den Eigelben über dem Wasserbad cremig aufschlagen, dann die geklärte Butter langsam einrühren. Mit Salz, Pfeffer und dem restlichen Estragon abschmecken.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas macht Estragon besonders?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSein Aroma stammt vom ätherischen Öl Estragol, das ihm die typische Anis- und Lakritznote gibt. Anders als kräftige Kräuter wie Rosmarin ist Estragon fein und elegant, weshalb er in der klassischen französischen Saucenküche unersetzlich ist.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEigenschaften\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGetrockneter, geschnittener Estragon, leicht zu dosieren\u003c\/li\u003e\n\u003cli\u003eFeinwürzig mit charakteristischer Anisnote\u003c\/li\u003e\n\u003cli\u003eKlassiker für Sauce Béarnaise und Rahmsaucen\u003c\/li\u003e\n\u003cli\u003ePasst zu Geflügel, Fisch, Eiern und Kräuterbutter\u003c\/li\u003e\n\u003cli\u003eAbgefüllt in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas passt dazu?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn der französischen Küche kombiniert sich Estragon gut mit \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e und einem feinen \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eweißen Pfeffer\u003c\/strong\u003e\u003c\/a\u003e für helle Saucen. Zur Vinaigrette und für Senfsaucen passt unser \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon Senf fein\u003c\/strong\u003e\u003c\/a\u003e. Mehr Kräuter findest du in unserer \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter-Kollektion\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHäufige Fragen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWofür verwende ich Estragon?\u003c\/strong\u003e\u003cbr\u003eFür Sauce Béarnaise und helle Rahmsaucen, zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in Kräuterbutter. Auch in Senf, Kräuteressig und Gurkeneinlagen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie schmeckt Estragon?\u003c\/strong\u003e\u003cbr\u003eFein, leicht süßlich und mit einer charakteristischen Anis- und Lakritznote. Elegant und nicht aufdringlich, daher in der feinen Küche so beliebt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKann ich getrockneten Estragon wie frischen verwenden?\u003c\/strong\u003e\u003cbr\u003eGetrockneter Estragon ist konzentrierter, daher brauchst du weniger davon. Am besten früh genug mitgaren, damit er sein Aroma abgeben kann.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie lagere ich Estragon richtig?\u003c\/strong\u003e\u003cbr\u003eTrocken, kühl und lichtgeschützt in der gut verschlossenen Dose. So bleibt das feine Aroma lange erhalten.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52220007416074,"sku":"31442","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Estragongeschnitten_Webshop.png?v=1766443944"},{"product_id":"wild-krauter-mischung-1","title":"Wild Herb Blend","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild herb blend, eleven Mediterranean wild herbs and flowers in manufactory quality\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe wild herb blend unites eleven carefully selected wild herbs and flowers into the character of a Mediterranean herb meadow. We mix it in our manufactory in Klingenberg am Main. Olive leaves, wild savory, fennel, oregano, hyssop, wild thyme, wild garlic, cornflowers, tarragon, celery leaves and fennel pollen give every dish a depth that no single herb ingredient achieves alone.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wild herb blend fits wherever fresh herbs would be overwhelming or are not available. Season white fish such as sea bass, pike-perch and sole with it, rub it under the skin of poultry, work it into focaccia and bread dough, mix it into herb butter or scatter it over raw tomatoes, leaf salad and grilled food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Briefly rub the blend between your fingers before use to wake the essential oils. As the fine components settle, give the tin a short shake before use.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSea bass on a tomato and olive oil bed in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut four ripe tomatoes into coarse slices, place them in a baking dish and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSeason the tomatoes with wild herb blend and fleur de sel.\u003c\/li\u003e\n\u003cli\u003ePlace two sea bass fillets of 200 g each on top, skin side up, and brush them thinly with olive oil.\u003c\/li\u003e\n\u003cli\u003eCook everything at 200 degrees for 12 to 15 minutes in the oven and serve with crusty bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/wilder-thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild thyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/barlauch-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild garlic\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the herby depth, plus \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e for a fine sweetness. Olive leaves, wild savory, fennel, hyssop, cornflowers, tarragon and celery leaves round off the blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEleven Mediterranean wild herbs and flowers\u003c\/li\u003e\n\u003cli\u003eWith wild thyme, wild garlic, oregano and fennel pollen\u003c\/li\u003e\n\u003cli\u003eFor white fish, poultry, lamb and focaccia\u003c\/li\u003e\n\u003cli\u003eAlso for herb butter, tomatoes and salads\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Provençal herb cooking our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e blend fits, for Mediterranean variety the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorquinischer Kräutergarten\u003c\/strong\u003e\u003c\/a\u003e. To season to taste we recommend \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/krautermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the wild herb blend best suited for?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the wild herb blend and Kräuter der Provence?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I rub the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to shake the tin before use?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\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 wild herb blend best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the wild herb blend and Kräuter der Provence?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while Kräuter der Provence is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I rub the blend before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to shake the tin before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52525262405898,"sku":"31480","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wild-kraeuter-mischung.jpg?v=1738166979"},{"product_id":"krauter-der-provence","title":"Herbes de Provence","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerbes de Provence, a classic French herb blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHerbes de Provence brings the aroma of southern France to the plate – a classic that has shaped every Mediterranean kitchen for generations. The blend unites the typical herbs of Provence: thyme, rosemary, basil, savory, sage and marjoram. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA French herb seasoning for chicken, lamb, roasts and Mediterranean fish. Also in stews, soups, salad dressings, focaccia, herb baguette and roast vegetables. Classically in ratatouille and bouillabaisse. Mixed with olive oil and garlic it makes a quick marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e when frying or roasting, sweat the herbs along briefly – this activates the essential oils and unfolds the full herb aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Provence roast vegetables\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple dish that puts the herb blend centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 aubergines, 2 courgettes, 2 peppers\u003c\/li\u003e\n\u003cli\u003e4 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp herbes de Provence\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, crushed\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the vegetables into pieces and toss with olive oil, herbes de Provence, garlic and a pinch of fleur de sel. Roast on a baking tray for 35 minutes at 200 °C. Serve with fresh basil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy these Herbes de Provence?\u003c\/strong\u003e The six air-dried herbs give the balanced, sun-warm Provence aroma that single herbs alone can't reach.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSix classic herbs of Provence: thyme and rosemary for the resinous-savoury base, basil and marjoram for the mild sweetness, sage for depth and wild savory (sariette) for the peppery note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA French herb blend with six Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eAir-dried, balanced Provence aroma\u003c\/li\u003e\n\u003cli\u003eFor chicken, lamb, roast vegetables, ratatouille and bouillabaisse\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\u003eSalt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. For 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. For a Mediterranean vinaigrette: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e. For French cooking: \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e. More in the \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\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, rosemary, basil, savory (sariette), sage and marjoram – the classic six herbs of Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly – this activates the essential oils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the herbs?\u003c\/strong\u003e\u003cbr\u003e\nFor braised dishes cook them in from the start, for salads and dressings towards the end.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are included in the herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme, rosemary, basil, savory (sariette), sage and marjoram, the classic six herbs of Provence.\"}},{\"@type\":\"Question\",\"name\":\"How do I store herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"One to two teaspoons per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly, this activates the essential oils.\"}},{\"@type\":\"Question\",\"name\":\"When do I add the herbs?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For braised dishes cook them in from the start, for salads and dressings towards the end.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25g","offer_id":53018426867978,"sku":"31452","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"2g","offer_id":53018426933514,"sku":"23737","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"150g","offer_id":53018426900746,"sku":"23734","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Kraeuter_der_Provence_Webshop.png?v=1773404175"},{"product_id":"mittelmeerkuche","title":"Mediterranean Cuisine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean Cuisine gift box, a culinary set for Mediterranean classics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Mediterranean Cuisine gift box is a high-quality packaged spice set with eight Mediterranean components, put together in our workshop in Klingenberg am Main. Set into a sturdy foam inlay are small and large tins with spice blends from Italy, France, Greece and the Orient. A little culinary journey around the Mediterranean, suitable for hobby cooks, pasta lovers and everyone who cooks Mediterranean cuisine at home.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eContents of the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e (20 g) – herbs from the Mediterranean south\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e (30 g) – Italian seasoning for pasta and pizza\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e (6 g) – the fine French garden-herb blend\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/gyros-gewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGyros seasoning\u003c\/strong\u003e\u003c\/a\u003e (30 g) – a Greek classic for meat and marinade\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt\u003c\/strong\u003e\u003c\/a\u003e (70 g) – for the Marseille fish soup\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e (30 g) – an Oriental seven-spice blend\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e (12 g) – thyme, rosemary, lavender\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZatar\u003c\/strong\u003e\u003c\/a\u003e (30 g) – a Levantine sesame-sumac blend\u003c\/li\u003e\n\u003c\/ul\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 festive gift for a birthday, Christmas, housewarming or wedding. A popular little something to bring along for lovers of Mediterranean cuisine, pasta, antipasti and fish dishes. Also ideal for cooking-course beginners, because the eight components complement each other and cover a broad repertoire: from Italian pasta sugo to Greek gyros from the grill, from Marseille bouillabaisse to Oriental hummus with zatar.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThree recipe ideas from the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpaghetti al pomodoro:\u003c\/strong\u003e sauté chopped tomatoes with garlic, season with Tuscan pasta spice, pour over spaghetti, top with parmesan and a pinch of Mélange du Jardin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGyros pita:\u003c\/strong\u003e cut pork neck into strips, marinate with gyros seasoning and olive oil, fry in the pan and serve with tzatziki and pita.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHummus bowl with zatar:\u003c\/strong\u003e put homemade or shop-bought hummus into a bowl, drizzle with olive oil, sprinkle generously with zatar, serve with flatbread.\u003c\/li\u003e\n\u003c\/ul\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\u003eAn elegant gift box with eight Mediterranean spice components\u003c\/li\u003e\n\u003cli\u003eHigh-quality packaging with a sturdy foam inlay\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAn ideal gift for gourmets, hobby cooks and occasions\u003c\/li\u003e\n\u003cli\u003eAll components without flavour enhancers and anti-caking agents\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 salads and antipasti, add \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kalamata-oliven-in-meersalzlake\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKalamata olives\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/grilled-aubergine-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrilled aubergine\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/grilled-zucchini-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrilled courgette\u003c\/strong\u003e\u003c\/a\u003e. For the right salt: \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. For another gift idea, take a look at the \u003ca href=\"\/en\/products\/pastabox-tomate-geschenkset\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePasta Box “Tomato”\u003c\/strong\u003e\u003c\/a\u003e or browse our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\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\u003eWho is the Mediterranean Cuisine gift box suitable for?\u003c\/strong\u003e\u003cbr\u003e\nFor hobby cooks with a love of Mediterranean cuisine, for pasta and antipasti fans, for cooking-course beginners and for everyone who wants to bring the Mediterranean to their plate. Also popular as a little something for friends or as a present for clients and staff.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor which occasions does the box suit?\u003c\/strong\u003e\u003cbr\u003e\nBirthday, wedding, housewarming, Christmas, Easter, Father's Day and Mother's Day. Also popular as a summer gift before the holiday season, because it delivers Mediterranean aromas for home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spices also available individually?\u003c\/strong\u003e\u003cbr\u003e\nYes, all eight components are available individually in the shop. The gift box, however, offers the components in high-quality packaging and at a more attractive overall price than buying them separately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the box keep?\u003c\/strong\u003e\u003cbr\u003e\nSeveral months when stored dry, cool and dark. You can find the respective best-before date on the individual tins. After opening, close the tins well again, then the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes the Mediterranean Cuisine from the \u003ca href=\"\/en\/products\/pastabox-tomate-geschenkset\" style=\"text-decoration: underline;\"\u003ePasta Box\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nThe \u003ca href=\"\/en\/products\/pastabox-tomate-geschenkset\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePasta Box “Tomato”\u003c\/strong\u003e\u003c\/a\u003e is more compact with three components and focuses on Italian pasta dishes. The Mediterranean Cuisine gift box is larger with eight components and covers a whole culinary region – Italy, France, Greece and the Orient. The Pasta Box for the focused pasta fan, the Mediterranean Cuisine for the versatile hobby cook.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Who is the Mediterranean Cuisine gift box suitable for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For hobby cooks with a love of Mediterranean cuisine, for pasta and antipasti fans, for cooking-course beginners and for everyone who wants to bring the Mediterranean to their plate. Also popular as a little something for friends or as a present for clients and staff.\"}},{\"@type\":\"Question\",\"name\":\"For which occasions does the box suit?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Birthday, wedding, housewarming, Christmas, Easter, Fathers Day and Mothers Day. Also popular as a summer gift before the holiday season, because it delivers Mediterranean aromas for home.\"}},{\"@type\":\"Question\",\"name\":\"Are the spices also available individually?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, all eight components are available individually in the shop. The gift box, however, offers the components in high-quality packaging and at a more attractive overall price than buying them separately.\"}},{\"@type\":\"Question\",\"name\":\"How long does the Mediterranean Cuisine gift box keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Several months when stored dry, cool and dark. You can find the respective best-before date on the individual tins. After opening, close the tins well again, then the aroma is preserved for a long time.\"}},{\"@type\":\"Question\",\"name\":\"What distinguishes the Mediterranean Cuisine from the Pasta Box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Pasta Box Tomato is more compact with three components and focuses on Italian pasta dishes. The Mediterranean Cuisine gift box is larger with eight components and covers a whole culinary region: Italy, France, Greece and the Orient. The Pasta Box for the focused pasta fan, the Mediterranean Cuisine for the versatile hobby cook.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52839621886218,"sku":"23843","price":54.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Mittelmeerkueche_innen_web.png?v=1750804135"},{"product_id":"gruner-pfeffer","title":"Green Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAir-dried green pepper, a fresh aroma with a mild heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen pepper is unripe-harvested black pepper, here air-dried for a fresh, herbaceous aroma with a pleasant, not overly fiery heat. Less hot than black pepper, but with a grassy, lively note that goes particularly well with fish, poultry and cream sauces. 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\u003eFor pepper mill and mortar, coarsely crushed in the mortar for a classic pepper sauce. Perfect with pork, beef, poultry, lobster, prawns and fish. A classic for creamy pepper sauce with steak and fillet: sweat the pepper in butter, deglaze with cognac, pour in cream. Also ideal for making rich raw sausages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store dry and dark, grind whole corns only just before use so the fresh aroma is preserved.\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 pepper, air-dried\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eSuitable for pepper mill and mortar\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 pepper world: \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 as a fresh-pepper counterpart, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for game and braises, \u003ca href=\"\/en\/products\/weisser-penja-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Penja pepper\u003c\/strong\u003e\u003c\/a\u003e as a fine companion. For steak sauces: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A salt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\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 black pepper?\u003c\/strong\u003e\u003cbr\u003e\nBoth are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I put green pepper in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a classic pepper sauce with green pepper?\u003c\/strong\u003e\u003cbr\u003e\nLightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store green pepper?\u003c\/strong\u003e\u003cbr\u003e\nStore it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\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 black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I put green pepper in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make a classic pepper sauce with green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Store it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":53084679864586,"sku":"30350","price":9.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-pfeffer-100777.jpg?v=1738084185"},{"product_id":"burgers-best","title":"Burgers best","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBurgers best – the zesty grill blend with roasted onions and smoked paprika\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA good burger lives from quality ingredients and the right seasoning. Burgers best combines savoury roasted onions, smoked paprika, tomato flakes, garlic and selected herbs with a fine citrus note into a balanced spice preparation that delights well beyond the classic burger. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSavoury, spiced and lightly smoky, with fine herb and citrus notes. The roasted onions bring depth, the smoked paprika warmth and the lemon myrtle a fresh, unexpected top 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\u003eSimply mix it directly into the mince, stir with a little oil into a marinade or use it to season sauces and dips. Just as good on grilled vegetables, grilled fish and potato wedges.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Burgers best already contains salt. Please add extra salt sparingly. Store dry, cool and dark and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThe perfect burger with Burgers best in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g of mince with 2 tbsp Burgers best, shape into patties and rest for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the patties on the grill or in the pan on both sides.\u003c\/li\u003e\n\u003cli\u003eServe with cheese, roasted onions and sauce in the bun, with wedges seasoned with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes wonderfully with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBurger patties of beef, pork or poultry\u003c\/li\u003e\n\u003cli\u003eVeggie and vegetable burgers\u003c\/li\u003e\n\u003cli\u003eGrilled vegetables and grilled fish\u003c\/li\u003e\n\u003cli\u003eDips and sauces\u003c\/li\u003e\n\u003cli\u003ePotato wedges and oven potatoes\u003c\/li\u003e\n\u003c\/ul\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\u003eZesty grill blend with roasted onions, smoked paprika and tomato\u003c\/li\u003e\n\u003cli\u003eFine citrus note from lemon zest and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eIdeal for mixing into mince or as a marinade\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor crispy fries with the burger, \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e fits well. As a sauce we recommend the \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker® BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. If you like to be at the grill, add \u003ca href=\"\/en\/products\/bbq-pork\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around grilling in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I best use Burgers best?\u003c\/strong\u003e\u003cbr\u003e\nMix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurgers best or Steakpfeffer?\u003c\/strong\u003e\u003cbr\u003e\nBurgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Burgers best also suitable for vegetarian burgers?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Burgers best contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the blend?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and dark and well sealed so aroma and colour are preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I best use Burgers best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\"}},{\"@type\":\"Question\",\"name\":\"Burgers best or Steakpfeffer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Burgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The Steakpfeffer Gewürzamt is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\"}},{\"@type\":\"Question\",\"name\":\"Is Burgers best also suitable for vegetarian burgers?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\"}},{\"@type\":\"Question\",\"name\":\"Does Burgers best contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and dark and well sealed so aroma and colour are preserved.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53368639619338,"sku":"31527","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53219910418698,"sku":"23899","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Burgersbest_BD_webshop.png?v=1781524197"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/16_fisch-249127.png?v=1738948622","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/fisch-meer.oembed?page=2","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}