{"title":"Seasoning vegetables properly","description":"\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"0\" data-end=\"60\"\u003eSeasoning vegetables properly – Fine flavors from the Altes Gewürzamt\u003c\/strong\u003e\u003cbr data-start=\"60\" data-end=\"63\"\u003e Vegetables unfold their full flavor with the right spices – at the Altes Gewürzamt (Old Spice Office), you'll find a select selection of high-quality spice blends and individual spices specifically for vegetable dishes. Whether Mediterranean herbs, oriental notes, or savory seasonings – discover the perfect combination for your favorite vegetables. Give zucchini, carrots, or broccoli an incomparable flavor with our exquisite spices!\u003c\/p\u003e","products":[{"product_id":"wuerzpaste-gemuesebruehe","title":"Vegetable Stock Seasoning Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVegetable stock seasoning paste, a concentrated stock base without additives\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVegetable stock seasoning paste is the ready-made stock base with which you can set up an honest soup or a stew fond in seconds. We produce it in our workshop in Klingenberg am Main with fresh vegetables, naturally pure salts and fine spices, a joint composition by Ingo Holland and Stefan Marquard. Salt, leek, celery, onions, carrots, tomato paste, parsnip, mushrooms and parsley root form the base, rounded off with our Vadouvan blend and a pinch of juniper. Full-bodied, clear in taste, without flavour enhancers.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA stock base for beef, poultry and vegetable stocks, stews, soups and sauces. Standard dosage: one teaspoon or around 25 g per half litre of liquid. Also a pro tip as a seasoning finish for risotto, gravy and braised dishes. Store cool after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the paste contains salt and is concentrated. Dose carefully when cooking and adjust the seasoning at the end.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eQuick vegetable stock in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring half a litre of water to the boil in a pot, stir in a heaped teaspoon of vegetable stock seasoning paste.\u003c\/li\u003e\n\u003cli\u003eLet simmer quietly for three minutes, optionally add a few carrot slices or leek, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA plant-based seasoning paste with fresh vegetables and Vadouvan\u003c\/li\u003e\n\u003cli\u003eDeveloped with Ingo Holland and Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a stock base, soup seasoning and sauce spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mushroom and soy-sauce depth in braised dishes, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. Classic companions are \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\"\u003e\u003cstrong\u003esalad spice with garden herbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You can also get to know the Vadouvan component on its own as \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose vegetable stock seasoning paste correctly?\u003c\/strong\u003e\u003cbr\u003eStandard dosage: one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between vegetable stock seasoning paste and Umami seasoning paste?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does the seasoning paste keep after opening?\u003c\/strong\u003e\u003cbr\u003eKeep it sealed in the fridge and use within a few weeks. In our experience, a 150 g jar lasts you two to three months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich allergens does the paste contain?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock seasoning paste contains celery, mustard and peanut oil (in the Vadouvan component). In case of allergies the product should not be used.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose vegetable stock seasoning paste correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Standard dosage one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between vegetable stock seasoning paste and Umami seasoning paste?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\"}},{\"@type\":\"Question\",\"name\":\"How long does the seasoning paste keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep it sealed in the fridge and use within a few weeks. In our experience a 150 g jar lasts you two to three months.\"}},{\"@type\":\"Question\",\"name\":\"Which allergens does the vegetable stock seasoning paste contain?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock seasoning paste contains celery, mustard and peanut oil in the Vadouvan component. In case of allergies the product should not be used.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564468900106,"sku":"21636","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemuesebruehe-793269.jpg?v=1736522883"},{"product_id":"erde-1","title":"ERDE","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eERDE, the earthy, deep spice blend by Thomas Vilgis\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eERDE is an extraordinary spice blend from the mind of food physicist Thomas Vilgis, mixed and packed in our workshop in Klingenberg am Main. It gathers earthy, woodland aromas, namely red onions, morels, caraway, black cumin, garlic, wild garlic and the mysterious asafoetida. The result is deep, umami and unmistakable, like the taste of everything that grows in and on the earth.\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\u003eERDE is the perfect complement to vegetables, whether grown above or below the ground. It enhances root vegetables, cabbage, spinach, chard and other leafy greens, shines in mushroom ragouts, risotto and braised dishes, and rounds off game in an exceptional way. Add it towards the end of cooking or scatter it over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the blend contains freeze-dried ingredients and strongly attracts water. Keep the tin tightly closed, store it dry and use it up promptly after opening.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: roasted root vegetables with ERDE\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple side that shows off the earthy aroma of the blend perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg root vegetables (carrots, parsnips, parsley root, beetroot)\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 to 2 tsp ERDE\u003c\/li\u003e\n\u003cli\u003efine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e peel the vegetables, cut into equal-sized pieces and toss with olive oil and salt. Roast at 200 degrees fan for about 30 minutes until soft and browned. Take out of the oven, sprinkle with ERDE and toss. Season only after roasting so the fine aromas are 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\u003eSpice blend by Thomas Vilgis from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eEarthy and deep with morels, black cumin, wild garlic and asafoetida\u003c\/li\u003e\n\u003cli\u003eIdeal for root vegetables, cabbage, mushrooms, risotto and game\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers or additives\u003c\/li\u003e\n\u003cli\u003ePart of the element series by Thomas Vilgis\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\u003eERDE is part of the element series by Thomas Vilgis. Also try \u003ca href=\"\/en\/products\/fett\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFETT\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/wasser-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWASSER\u003c\/strong\u003e\u003c\/a\u003e, the two other concept blends. For even more mushroom depth, dried \u003ca href=\"\/en\/products\/steinpilze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eporcini mushrooms\u003c\/strong\u003e\u003c\/a\u003e are a great match. Find the whole series and more in the \u003ca href=\"\/en\/collections\/thomas-vilgis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThomas Vilgis collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the ERDE spice blend?\u003c\/strong\u003e\u003cbr\u003e\nERDE is a concept spice blend by the food physicist Thomas Vilgis with earthy, woodland aromas of morels, red onions, wild garlic, black cumin and asafoetida. It belongs to his element series.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does ERDE go with best?\u003c\/strong\u003e\u003cbr\u003e\nWith root vegetables, cabbage, spinach and chard, with mushroom ragout and risotto, with braised dishes and especially with game. Always season towards the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes ERDE contain celery?\u003c\/strong\u003e\u003cbr\u003e\nYes, the blend contains celery seeds. Anyone allergic to celery should avoid it. All other ingredients are listed in the ingredient list.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store ERDE correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry and tightly closed. The freeze-dried ingredients attract water and otherwise clump. Use up promptly after opening.\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 ERDE spice blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"ERDE is a concept spice blend by the food physicist Thomas Vilgis with earthy, woodland aromas of morels, red onions, wild garlic, black cumin and asafoetida. It belongs to his element series.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does ERDE go with best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With root vegetables, cabbage, spinach and chard, with mushroom ragout and risotto, with braised dishes and especially with game. Always season towards the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does ERDE contain celery?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, the blend contains celery seeds. Anyone allergic to celery should avoid it. All other ingredients are listed in the ingredient list.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store ERDE correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry and tightly closed. The freeze-dried ingredients attract water and otherwise clump. Use up promptly after opening.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"60 g","offer_id":50683116454154,"sku":"30460","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683116421386,"sku":"23214","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vilgis_erde_3c18acaf-56d7-49d2-80c0-b68336c2ce0b-790710.jpg?v=1736523194"},{"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":"orientalischer-gemusezauber","title":"Oriental Vegetable Magic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOriental Vegetable Magic, a fruity-floral spice blend for vegetables and rice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOriental Vegetable Magic is our Persian-Arabic inspired composition for rice, vegetable and poultry dishes with the aromatics of 1001 Nights. We compose it in our workshop in Klingenberg am Main from black pepper, pomegranate seeds, sugar, mahleb cherry, onions, coriander seeds, cumin, parsley, cinnamon blossom, orange peel, chili, cloves, saffron and rose petals. The character: fruity-floral through pomegranate and rose, with fine warmth from cinnamon blossom and cloves and a subtle heat from the chili.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOriental Vegetable Magic is a true universal seasoning: for couscous, bulgur, basmati rice, rice bakes, pilaf, vegetable pans, grilled root vegetables, aubergines, pumpkin and cauliflower. Also very aromatic for poultry, lamb and tuna, in yoghurt marinades for chicken skewers and in tagines. Cook it in directly; the aromas develop fully during braising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after frying or braising, scatter a little fresh mint or parsley over the dish; this sets a fresh counterpoint to the warm-floral seasoning. Sparing with salt, as pomegranate seeds and onions bring their own sweetness and depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: oriental couscous with chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA colourful dish with pantry ingredients in 25 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g couscous, 350 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e4 chicken breast fillets, cut into strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp Oriental Vegetable Magic\u003c\/li\u003e\n\u003cli\u003e1 courgette, 1 red pepper, 1 small aubergine\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp honey, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh mint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Marinate the chicken with 1 tbsp vegetable magic, honey and olive oil. Pour boiling stock over the couscous, cover, let swell for five minutes, fluff up with a fork. Dice the vegetables, fry in olive oil, add the remaining vegetable magic, sweat for three minutes. Sear the chicken strips over high heat. Arrange everything over the couscous, drizzle with lemon juice, scatter with fresh mint. A dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Persian-Arabic spice blend with pomegranate, saffron and rose petals\u003c\/li\u003e\n\u003cli\u003eA fruity-floral character with cinnamon-warm depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for rice, vegetables, couscous, poultry and tagines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated oriental blends are our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced meat and our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for heat and braises. Indian counterparts are our mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. A sweet-fruity accompaniment comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Oriental Vegetable Magic taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use the vegetable magic for?\u003c\/strong\u003e\u003cbr\u003e\nIdeal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are mahleb cherries in the blend?\u003c\/strong\u003e\u003cbr\u003e\nMahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003eBaharat\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Oriental Vegetable Magic taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use the vegetable magic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ideal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are mahleb cherries in the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564816732426,"sku":"30733","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/orientalischer-gemuesezauber_2f543db5-0ad8-4047-818d-58aeb6955e8f-168686.jpg?v=1738084248"},{"product_id":"aktivator-fur-alles-aus-dem-boden","title":"Activator for everything from the soil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eActivator for everything from the ground, a seasoning salt for vegetables and root vegetables by Stefan Marquard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Activator for everything from the ground is a seasoning salt for vegetables 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, black pepper, caraway, cumin, lovage and mace. The idea behind it: you massage the seasoning salt into the raw vegetables before cooking, so the aromas soak in deeply, boost the natural flavour and shorten the cooking time.\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 vegetables – especially root vegetables such as carrots, celeriac, parsnips, beetroot and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of vegetables. Mix the seasoning salt in well so that every piece is coated, then leave it to work for about five minutes and afterwards fry, steam or roast in the oven.\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. Activate the vegetables before cooking, not afterwards – that is the only way the aromas really soak in.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Roasted oven vegetables\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eColourful, aromatic and with little effort – the perfect side dish or main course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eapprox. 1 kg mixed root vegetables (carrots, parsnips, beetroot, sweet potato)\u003c\/li\u003e\n\u003cli\u003eapprox. 12 g Activator for everything from the ground\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 sprigs rosemary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Wash, peel and cut the vegetables into bite-sized pieces. Mix well with the activator and leave to work for five minutes. Then toss with the olive oil, spread on a tray with the rosemary and roast at 200°C for about 30 minutes until golden brown.\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. Caraway and cumin give the warm, earthy spice that goes especially well with root vegetables. Lovage brings the herbal, hearty depth, mace a fine, slightly nutty note and black 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 vegetables and root vegetables based on the concept of star chef Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWith rock salt from Germany, caraway, cumin, lovage and mace\u003c\/li\u003e\n\u003cli\u003eMix in before cooking, around 12 g per 1 kg of vegetables, leave 5 minutes to work\u003c\/li\u003e\n\u003cli\u003eBoosts the natural flavour and shortens the cooking time\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-was-schwimmt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything that swims\u003c\/strong\u003e\u003c\/a\u003e for fish. 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 oven vegetables beautifully, and for seasoning 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 vegetables before cooking. In its raw state the spices penetrate especially deeply, boost the natural flavour and shorten the cooking time.\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 vegetables. Mix it in well and leave it to work for about five minutes before you cook the vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich vegetables is it suitable for?\u003c\/strong\u003e\u003cbr\u003e\nEspecially for root vegetables such as carrots, celeriac, parsnips and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use it for meat or fish?\u003c\/strong\u003e\u003cbr\u003e\nIt is tuned for vegetables. For poultry there is the Activator for everything that flies, and for fish the Activator for everything that swims.\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 vegetables before cooking. In its raw state the spices penetrate especially deeply, boost the natural flavour and shorten the cooking time.\"\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 vegetables. Mix it in well and leave it to work for about five minutes before you cook the vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which vegetables is it suitable for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Especially for root vegetables such as carrots, celeriac, parsnips and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it for meat or fish?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is tuned for vegetables. For poultry there is the Activator for everything that flies and for fish the Activator for everything that swims.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564885086474,"sku":"30957","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aktivator_alles-aus-dem-boden-244560.jpg?v=1736522998"},{"product_id":"gemuseschmackes-dose","title":"Gemüseschmackes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGemüseschmackes, the all-purpose seasoning secret with vadouvan depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes turns plain vegetables into a dish with character. We compose this all-purpose blend in our workshop in Klingenberg am Main around fermented vadouvan, sun-ripened tomato and Mediterranean herbs. The profile: a savoury, lightly roasted opening, a warm herb heart of basil, oregano, thyme and rosemary, and a long, umami-rich finish with a fine, balanced heat. More Mediterranean than curry, with more depth than any classic vegetable seasoning.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGemüseschmackes works with roasted vegetables, potato dishes, vegetable pans, stews, bowls, pasta and pulses, and is excellent on tofu, lentils and in soups too. A tablespoon while searing, roasting or cooking is all it takes. Many of our customers even scatter it over breaded fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e As a rule of thumb, use one heaped tablespoon per four portions. Add the blend straight into the hot oil while searing so the vadouvan and tomato release their roasted aromas, or scatter it over finished roasted vegetables at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean roasted vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003eOn a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast the vegetables for 25 to 30 minutes until golden, turning once.\u003c\/li\u003e\n\u003cli\u003eTo finish, season with a little \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e and serve with a yoghurt dip or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAt its core is fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e made from onions, garlic, lentils and fenugreek, which gives the blend its umami-like depth. Added to that are sun-ripened tomato and paprika for fruit and colour, a Mediterranean herb line-up of basil, oregano, thyme, rosemary, bay and myrtle, plus star anise, mace, fennel and coriander for aromatic depth. Green and black pepper set the fine, balanced heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAll-purpose blend with fermented vadouvan, tomato and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eUmami-like depth with a warm herb heart and a fine heat\u003c\/li\u003e\n\u003cli\u003eReady-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pure, unblended base, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt Vadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to season with salt, go for \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzsalz-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Curry\u003c\/strong\u003e\u003c\/a\u003e. For rustic breads and dips we recommend \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Gemüseschmackes and Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes builds on vadouvan and extends it considerably. While \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gemüseschmackes best for?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Gemüseschmackes?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gemüseschmackes vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Gemüseschmackes and Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes builds on vadouvan and extends it considerably. While Vadouvan is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Gemüseschmackes best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Gemüseschmackes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gemüseschmackes vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50683412578570,"sku":"30993","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683412545802,"sku":"31258","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907249279242,"sku":"23552","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683412611338,"sku":"22776","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemueseschmackes.jpg?v=1789414229"},{"product_id":"tomaten-paradeisersalz-2","title":"Tomato Salt (Paradeiser)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paradeiser salt, the Mediterranean seasoning salt with tomato flakes and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato paradeiser salt gives every tomato its full flavour back. We blend the seasoning salt in our workshop in Klingenberg am Main from sea salt, tomato flakes, sweet paprika, garlic, coriander, black pepper and Mediterranean herbs such as oregano, thyme and rosemary. This turns every tomato dish into a little piece of the Mediterranean.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter tomato paradeiser salt over tomato salad, caprese and marinated tomato slices, season tomato soup and tomato sauces with it or refine bruschetta, stuffed tomatoes, pasta sauces and grilled Mediterranean vegetables. Best scattered on fresh just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the salt seasons and salts at the same time. Only add extra salt to your dish after you have tasted it with the tomato paradeiser salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaprese with tomato paradeiser salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice three ripe tomatoes and two balls of mozzarella.\u003c\/li\u003e\n\u003cli\u003eLayer tomatoes and mozzarella alternately on a plate and tuck fresh basil leaves in between.\u003c\/li\u003e\n\u003cli\u003eDrizzle everything with good olive oil and a splash of balsamico.\u003c\/li\u003e\n\u003cli\u003eFinally scatter tomato paradeiser salt over it and serve the caprese at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is sea salt with ten percent \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e, plus \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e for the colour, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for the seasoning and \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for the depth. Coriander, oregano, thyme, rosemary, fennel and cinnamon flowers round off the Mediterranean note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt with tomato flakes and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eWith paprika, garlic, coriander and black pepper\u003c\/li\u003e\n\u003cli\u003eA classic for tomato salad, caprese and bruschetta\u003c\/li\u003e\n\u003cli\u003eAlso for tomato soup, stuffed tomatoes and pasta sauces\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean tomato dishes our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. Freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried basil\u003c\/strong\u003e\u003c\/a\u003e, fruity acidity from the \u003ca href=\"\/en\/products\/tomaten-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato vinegar\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tomato paradeiser salt best for?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between tomato paradeiser salt and Roman seasoning?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called paradeiser salt?\u003c\/strong\u003e\u003cbr\u003e\nParadeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is tomato paradeiser salt best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between tomato paradeiser salt and Roman seasoning?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while Roman seasoning is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called paradeiser salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Paradeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50684562014474,"sku":"31240","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50684562047242,"sku":"23137","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomaten_paradeisersalz-959825.jpg?v=1736522976"},{"product_id":"avocado-kick-dose-70","title":"Avocado kick","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado Kick — a crunchy topping for avocado toast and guacamole\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAvocado Kick is the crunchy seasoning that turns any avocado toast into a little restaurant experience. We compose it in our workshop in Klingenberg am Main from sumac for citrus-fruity acidity, wild thyme and lemon thyme for herby freshness, nigella for nutty depth, white sesame for the crunch, tomato flakes for fruit, and salt. A vibrant composition with crunch, acidity and a salty note in one blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA topping for avocado toast, guacamole, bowls with quinoa, couscous or rice, egg dishes like scrambled, poached or fried egg with avocado, wraps, sandwiches and salads. Also exciting over hummus, grilled halloumi, roasted cauliflower and sweet-potato fries. Scatter fresh, don't cook it in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Avocado Kick already contains salt. Please add extra salt sparingly, or the avocado turns too salty. A pinch per toast is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado toast in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMash a ripe avocado with a fork onto a slice of toasted sourdough bread, drizzle with a squeeze of lemon juice.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of Avocado Kick over the top, optionally add a poached egg and a drop of olive oil, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCrunchy seasoning with sumac, sesame and salt flakes\u003c\/li\u003e\n\u003cli\u003eAcidity, crunch and salt in one blend\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 an avocado seasoning, bowl topping and guacamole spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to use sumac on its own, reach for our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. For a sweet-fruity companion to avocado and tomato bowls, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e and the Thai-spiced \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e are ideal. For a classic salad vinaigrette, our \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Avocado Kick especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is sumac?\u003c\/strong\u003e\u003cbr\u003e\nSumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Avocado Kick for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Avocado Kick vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\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 Avocado Kick especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Avocado Kick for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Avocado Kick vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70g","offer_id":53015043145994,"sku":"31355","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":53015043178762,"sku":"23476","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/avocado-kick-titelbild-neu.jpg?v=1788360489"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/19_gemuese-233029.png?v=1738948598","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/gemuse.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}