{"title":"Buy premium spices easily online","description":"\u003ch3\u003ePremium-Gewürze einfach online kaufen – aus der Manufaktur in Klingenberg\u003c\/h3\u003e\n\u003cp\u003eSie suchen Gewürze in echter Spitzenqualität? Im Alten Gewürzamt, 2001 von Spitzenkoch Ingo Holland in Klingenberg am Main gegründet und heute von seinem Sohn Kilian Holland geführt, finden Sie über 130 Premium-Gewürze, Mischungen und edle Pfeffersorten – direkt online bestellbar und schnell versandt.\u003c\/p\u003e\n\n\u003cp\u003eWir \u003cstrong\u003eentwickeln, rösten, trocknen, mischen, mahlen und verpacken\u003c\/strong\u003e jede Mischung in eigener Manufaktur – in kleinen Chargen, ohne Zusatzstoffe, ohne Geschmacksverstärker, ohne künstliche Aromen. Vom Rohgewürz aus dem Anbaugebiet bis zur fertigen \u003cstrong\u003egrünen Weißblech-Dose\u003c\/strong\u003e verlässt unsere Ware das Haus nicht.\u003c\/p\u003e\n\n\u003ch3\u003eDas Beste aus dem Sortiment\u003c\/h3\u003e\n\u003cp\u003eUnsere absoluten Bestseller: das \u003ca rel=\"noopener\" href=\"\/en\/products\/toskanisches-pastagewuerz\"\u003e\u003cstrong\u003eToskanische Pastagewürz\u003c\/strong\u003e\u003c\/a\u003e, die fruchtige Pfeffermischung \u003ca rel=\"noopener\" href=\"\/en\/products\/sieben-dose\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e und der fermentierte \u003ca rel=\"noopener\" href=\"\/en\/products\/gewurzamt-vadouvan-1\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Weiter gehören dazu unsere \u003ca rel=\"noopener\" href=\"\/en\/collections\/curry-masalas\"\u003e\u003cstrong\u003eCurrys \u0026amp; Masalas\u003c\/strong\u003e\u003c\/a\u003e, die \u003ca rel=\"noopener\" href=\"\/en\/collections\/pfeffer-co\"\u003e\u003cstrong\u003eedlen Pfeffersorten\u003c\/strong\u003e\u003c\/a\u003e, die \u003ca rel=\"noopener\" href=\"\/en\/collections\/gewurzsalze\"\u003e\u003cstrong\u003eGewürzsalze\u003c\/strong\u003e\u003c\/a\u003e und \u003ca rel=\"noopener\" href=\"\/en\/collections\/wuerzpasten\"\u003e\u003cstrong\u003eWürzpasten\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOnline-Bestellung leicht gemacht\u003c\/h3\u003e\n\u003cp\u003eBei uns finden Sie ein vielfältiges Sortiment an Premium-Gewürzen, Mischungen und Spezialitäten – alles in der bewährten Gewürzamt-Qualität. Wir versenden schnell und zuverlässig in unserer Manufaktur-eigenen Verpackung. Verwandte Bereiche: \u003ca rel=\"noopener\" href=\"\/en\/collections\/bestseller\"\u003e\u003cstrong\u003eBestseller\u003c\/strong\u003e\u003c\/a\u003e, \u003ca rel=\"noopener\" href=\"\/en\/collections\/gewuerzmischungen\"\u003e\u003cstrong\u003eGewürzmischungen\u003c\/strong\u003e\u003c\/a\u003e, \u003ca rel=\"noopener\" href=\"\/en\/collections\/einzelgewurze\"\u003e\u003cstrong\u003eEinzelgewürze\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eRein pflanzlich, ohne Zusatzstoffe\u003c\/h3\u003e\n\u003cp\u003eAlle unsere Gewürzmischungen sind rein pflanzlich und enthalten keine tierischen Bestandteile. Ohne Geschmacksverstärker, Rieselhilfen, künstliche Aromen.\u003c\/p\u003e","products":[{"product_id":"zimtrinde","title":"Cinnamon Bark","description":"\u003ch3 style=\"margin-bottom: 0.8em !important; margin-top: 1.5em !important; padding-bottom: 0.3em !important;\"\u003e\u003cstrong\u003eCinnamon bark Kaneel – true Ceylon cinnamon in whole sticks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKaneel is the true cinnamon – botanically \u003cem\u003eCinnamomum verum\u003c\/em\u003e, botanically more precise and culinarily finer than the widespread Cassia vera. The bark of the Ceylon cinnamon tree is peeled into wafer-thin layers and rolled into the characteristic quills, which you recognise in cross-section by their fine-leaved, paper-thin structure. Cassia vera has a massively thick, single-layer bark; Kaneel is light, multi-layered, almost fragile. The same difference follows in taste: Kaneel is sweeter, finer, less sharp and contains noticeably less coumarin than Cassia vera.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKaneel sticks are cooked along and removed before serving, or finely ground and used directly. The whole stick can be ground in a mortar. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesserts and sweets\u003c\/strong\u003e – rice pudding, crème brûlée, panna cotta, compote\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine baked goods\u003c\/strong\u003e – for cinnamon sugar, cinnamon ice cream, cinnamon parfait\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – apple punch, mulled wine, chai, cocoa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePersian and Indian cuisine\u003c\/strong\u003e – biryani, pilafs, korma – where the fine cinnamon does not dominate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoroccan cuisine\u003c\/strong\u003e – pastilla, sweet-savoury dishes with lamb and prunes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSince Kaneel contains noticeably less coumarin than Cassia vera, it is the preferred choice for all who use larger amounts of cinnamon.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eRecipe idea: apple punch with Kaneel\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBring 1 L of naturally cloudy apple juice to the boil with 1 stick of \u003cem\u003eKaneel cinnamon\u003c\/em\u003e, 3 cloves, the juice of half a lemon and a little freshly grated ginger. Let steep over low heat for 15 minutes. Pour through a sieve, sweeten lightly with honey. Fill hot into glasses. Optional: add a dash of Calvados or rum.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563974463754,"sku":"15783","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_c59f4b07-88e7-41e4-93bf-34c47d180b8d-178051.png?v=1736428878"},{"product_id":"piment-d-espelette","title":"Piment d'Espelette","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePiment d'Espelette, an AOP-protected chilli from the French Basque Country\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePiment d'Espelette is a French chilli with AOP protection that may be grown exclusively around the town of Espelette in the Basque Country. We pack it gently in our workshop in Klingenberg am Main. Sun-dried and ground, with a mild-fruity profile, a lightly sweetish note and fine warmth. A heat that warms more than it burns and brings joy to beginners too.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Basque dishes: poulet basquaise, axoa and piperade. It refines steak, lamb, fish, seafood and egg dishes. Also in tomato sauce, over foie gras and surprisingly good in chocolate dessert or a praline filling. Scatter in directly or add over the finished dish at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Piment d'Espelette is mild to medium hot, not a habanero. Better to dose more generously than with normal chillies, otherwise the fruity character does not come into its own.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak with Piment d'Espelette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, rub the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, sear over high heat and let it rest.\u003c\/li\u003e\n\u003cli\u003eAfter slicing, sieve Piment d'Espelette over it, add a drop of olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e, then serve with grilled cherry tomatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA French AOP chilli from Espelette in the Basque Country\u003c\/li\u003e\n\u003cli\u003eMild-fruity with fine heat, lightly sweetish\u003c\/li\u003e\n\u003cli\u003eSun-dried and ground, without additives\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for Basque cooking, meat, fish and chocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn the paprika-powder range, our \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e from Hungary fits as a mild base and the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erose-hot paprika\u003c\/strong\u003e\u003c\/a\u003e for more heat. For a smoky profile we recommend the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura. Mediterranean companions are our \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e. For a pepper finish use the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does AOP mean?\u003c\/strong\u003e\u003cbr\u003e\nAOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this, even if they look similar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Piment d'Espelette?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is thus noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Piment d'Espelette for?\u003c\/strong\u003e\u003cbr\u003e\nClassically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and even in chocolate desserts and praline fillings. If you like, you can see it as a salt substitute with a warmth component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Piment d'Espelette differ from noble-sweet paprika?\u003c\/strong\u003e\u003cbr\u003e\nNoble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does AOP mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"AOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Piment d'Espelette?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\"}},{\"@type\":\"Question\",\"name\":\"What can I use Piment d'Espelette for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and in chocolate desserts and praline fillings.\"}},{\"@type\":\"Question\",\"name\":\"How does Piment d'Espelette differ from noble-sweet paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563984359690,"sku":"15349","price":13.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/15349_piment-despelette_2023-12_web-617485.jpg?v=1736334213"},{"product_id":"schwarzer-fermentierter-knoblauch","title":"Black Fermented Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack fermented garlic, an extraordinary ingredient with a sweetish depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThrough a twelve-week fermentation, the originally crisp, sharp garlic transforms into a jelly-soft, deep-black clove with a surprisingly mild character. Sweetish, with fine nuances of plum and caramel, an elegant acidity and without any harsh sharpness. Fermented and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn inspiring ingredient for the adventurous. Excellent with meat, poultry and fish, in sauces and vinaigrettes, with cheese, as well as an unusual component in pasta, risotto and vegetable dishes. Also finely puréed as a spread or seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, keep cool and dry and use up soon.\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\u003eDeep-black garlic cloves fermented for twelve weeks\u003c\/li\u003e\n\u003cli\u003eSweetish-mild with notes of plum and caramel\u003c\/li\u003e\n\u003cli\u003eJelly-soft texture, without harsh sharpness\u003c\/li\u003e\n\u003cli\u003eFor meat, fish, sauces, cheese, pasta and risotto\u003c\/li\u003e\n\u003cli\u003eFermented and packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA similarly umami-deep speciality is our \u003ca href=\"\/en\/products\/schwarze-fermentierte-zwiebeln\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack fermented onions\u003c\/strong\u003e\u003c\/a\u003e. Classically savoury is dried \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e. For a pepper finish we recommend the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does black fermented garlic taste like?\u003c\/strong\u003e\u003cbr\u003e\nMild and sweetish with notes of plum, balsamic and caramel. The harsh sharpness of raw garlic is completely absent; instead an elegant, lightly sour depth develops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it for?\u003c\/strong\u003e\u003cbr\u003e\nWith meat, poultry and fish, in sauces, vinaigrettes and dips, with cheese as well as in pasta, risotto and vegetable dishes. Finely puréed also as a spread or seasoning paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it made?\u003c\/strong\u003e\u003cbr\u003e\nThrough an approximately twelve-week fermentation at controlled warmth and humidity. The garlic turns deep black and becomes soft and sweetish. No additives are used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, keep cool and dry and use up soon.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does black fermented garlic taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild and sweetish with notes of plum, balsamic and caramel. The harsh sharpness of raw garlic is completely absent; instead an elegant, lightly sour depth develops.\"}},{\"@type\":\"Question\",\"name\":\"What do I use it for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With meat, poultry and fish, in sauces, vinaigrettes and dips, with cheese as well as in pasta, risotto and vegetable dishes. Finely puréed also as a spread or seasoning paste.\"}},{\"@type\":\"Question\",\"name\":\"How is it made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Through an approximately twelve-week fermentation at controlled warmth and humidity. The garlic turns deep black and becomes soft and sweetish. No additives are used.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"After opening, keep cool and dry and use up soon.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564430921994,"sku":"21260","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/knoblauch_schwarz_fermentiert-227529.jpg?v=1736522842"},{"product_id":"schwarze-fermentierte-zwiebeln","title":"Black Fermented Onions","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack fermented onions, an extraordinary ingredient with a creamy, sweetish depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack fermented onions with a creamy, sweetish depth and a pronounced umami character. Through the long fermentation, the sharp note of the fresh onion turns into a complex, almost malty-sweet aroma. Fermented and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for risotto, pasta, gravies and stews. Refines burgers, tartare, carpaccio and the cheese board. Adds an accent to salad dressings, dips and marinades. Even a teaspoon gives sauces and braised dishes a dark, savoury depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, keep refrigerated and use within a few weeks.\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\u003eBlack fermented onions with umami depth\u003c\/li\u003e\n\u003cli\u003eCreamy and sweetish from a long fermentation\u003c\/li\u003e\n\u003cli\u003eFermented and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for risotto, pasta, burgers and cheese\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor even more umami, our \u003ca href=\"\/en\/products\/schwarzer-fermentierter-knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack fermented garlic\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e are a great match. To season sauces, we recommend freshly ground \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\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 are black fermented onions?\u003c\/strong\u003e\u003cbr\u003e\nOnions that turn dark through a long, controlled fermentation and develop a creamy, sweetish, malty-umami aroma. The sharpness of the raw onion disappears entirely.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do they taste like?\u003c\/strong\u003e\u003cbr\u003e\nSoft, dark and sweetish with a distinct umami. They are faintly reminiscent of balsamic, soy sauce and dried fruit, without any sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use them?\u003c\/strong\u003e\u003cbr\u003e\nIn risotto, pasta, gravies and stews, with burgers, tartare and cheese, or in dressings and marinades. Even a small amount adds plenty of depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, keep refrigerated and use within a few weeks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are black fermented onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Onions that turn dark through a long, controlled fermentation and develop a creamy, sweetish, malty-umami aroma. The sharpness of the raw onion disappears entirely.\"}},{\"@type\":\"Question\",\"name\":\"What do they taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Soft, dark and sweetish with a distinct umami. They are faintly reminiscent of balsamic, soy sauce and dried fruit, without any sharpness.\"}},{\"@type\":\"Question\",\"name\":\"How do I use them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In risotto, pasta, gravies and stews, with burgers, tartare and cheese, or in dressings and marinades. Even a small amount adds plenty of depth.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"After opening, keep refrigerated and use within a few weeks.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564431315210,"sku":"21262","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zwiebeln_schwarz_fermentiert_a14b3442-6e5b-42af-9f44-02306872886e-731401.jpg?v=1736522841"},{"product_id":"wuerzpaste-gemuesebruehe","title":"Vegetable Stock Seasoning Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVegetable stock seasoning paste, a concentrated stock base without additives\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVegetable stock seasoning paste is the ready-made stock base with which you can set up an honest soup or a stew fond in seconds. We produce it in our workshop in Klingenberg am Main with fresh vegetables, naturally pure salts and fine spices, a joint composition by Ingo Holland and Stefan Marquard. Salt, leek, celery, onions, carrots, tomato paste, parsnip, mushrooms and parsley root form the base, rounded off with our Vadouvan blend and a pinch of juniper. Full-bodied, clear in taste, without flavour enhancers.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA stock base for beef, poultry and vegetable stocks, stews, soups and sauces. Standard dosage: one teaspoon or around 25 g per half litre of liquid. Also a pro tip as a seasoning finish for risotto, gravy and braised dishes. Store cool after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the paste contains salt and is concentrated. Dose carefully when cooking and adjust the seasoning at the end.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eQuick vegetable stock in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring half a litre of water to the boil in a pot, stir in a heaped teaspoon of vegetable stock seasoning paste.\u003c\/li\u003e\n\u003cli\u003eLet simmer quietly for three minutes, optionally add a few carrot slices or leek, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA plant-based seasoning paste with fresh vegetables and Vadouvan\u003c\/li\u003e\n\u003cli\u003eDeveloped with Ingo Holland and Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a stock base, soup seasoning and sauce spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mushroom and soy-sauce depth in braised dishes, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. Classic companions are \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\"\u003e\u003cstrong\u003esalad spice with garden herbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You can also get to know the Vadouvan component on its own as \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose vegetable stock seasoning paste correctly?\u003c\/strong\u003e\u003cbr\u003eStandard dosage: one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between vegetable stock seasoning paste and Umami seasoning paste?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does the seasoning paste keep after opening?\u003c\/strong\u003e\u003cbr\u003eKeep it sealed in the fridge and use within a few weeks. In our experience, a 150 g jar lasts you two to three months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich allergens does the paste contain?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock seasoning paste contains celery, mustard and peanut oil (in the Vadouvan component). In case of allergies the product should not be used.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose vegetable stock seasoning paste correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Standard dosage one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between vegetable stock seasoning paste and Umami seasoning paste?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\"}},{\"@type\":\"Question\",\"name\":\"How long does the seasoning paste keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep it sealed in the fridge and use within a few weeks. In our experience a 150 g jar lasts you two to three months.\"}},{\"@type\":\"Question\",\"name\":\"Which allergens does the vegetable stock seasoning paste contain?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock seasoning paste contains celery, mustard and peanut oil in the Vadouvan component. In case of allergies the product should not be used.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564468900106,"sku":"21636","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemuesebruehe-793269.jpg?v=1736522883"},{"product_id":"wuerzpaste-umami","title":"Umami seasoning paste","description":"\u003cp\u003e \u003cb\u003eSpicy paste creation by Ingo Holland \u003cspan\u003e†\u003c\/span\u003e \u0026amp; Stefan Marquard.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e Easy to dose and made exclusively with natural ingredients. \u003cu\u003e\u003cbr\u003e(\u003c\/u\u003e 1 tsp or 25 g to ½ l liquid)\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003c\/u\u003e \u003cbr\u003eThis seasoning paste will make your taste buds explode! Ingredients like shiitake and tomatoes create that magical umami moment with a typically spicy and savory flavor experience. Try it as a finishing touch to all kinds of sauces.\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Stefan Marquard \u0026amp; Ingo Holland \u003cspan\u003e†\u003c\/span\u003e – two friends from the top gastronomy with one goal:\u003cbr\u003e The development of intense seasoning pastes with only natural ingredients – without any additives! The result: three spicy pastes with the Marquard \u0026amp; Holland combination!\u003cbr\u003e It's fun to read the label on our seasoning pastes:\u003c\/p\u003e\n\n\u003ctable class=\"table table-bordered\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + fresh vegetables\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no iodized salts\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + pure natural salts\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no flow aids\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + finest spices \u0026amp; herbs\u003c\/td\u003e\n\n\u003ctd\u003e - no hidden flavor enhancers\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e ...as always in genuine Gewürzamt quality! \u003cbr\u003eHolland \u0026amp; Marquard have both been awarded a Michelin star for their culinary skills and earned 18 points in the Gault Millau guide. Back in the 1980s, the two friends were already cooking together in Swiss restaurants. \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg style=\"max-width: 100%;\" src=\"https:\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-filename=\"Paste_Umami.png\" data-filepath=\"\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-source=\"media\" class=\"dd-wysiwyg-media-image\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eIngredients:\u003c\/u\u003e\u003cbr\u003e Seasoning (tomato concentrate, parsnip), salt, shiitake, \u003cb\u003eCELERY\u003c\/b\u003e , leek, tomato paste, rapeseed oil, carrot, sugar, roasted onion (onion, sunflower oil), spice mix (onion, garlic, \u003cb\u003eMUSTARD\u003c\/b\u003e , urd bean, lentils, fenugreek, cumin, salt, fennel, turmeric, \u003cb\u003ePEANUT OIL\u003c\/b\u003e , curry leaves), parsnip, garlic ferm., herbs, \u003cb\u003eMUSTARD\u003c\/b\u003e , pepper, turmeric, nutmeg, allspice, clove.\u003c\/p\u003e\n\n\u003cp\u003e Keep refrigerated after opening.\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eNutritional values:\u003c\/u\u003e\u003cbr\u003e Energy (in kJ) 778, Energy (in kcal) 199, Fat (in g) 7.2, of which saturates (in g) \u0026lt; 0.5, Carbohydrates (in g) 21, of which sugars (in g) 18, Protein (in g) 6.5, Salt (in g) 16.0, Fiber (in g) -\u003c\/p\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564474372362,"sku":"21751","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wuerzpaste_umami-114840.jpg?v=1736522884"},{"product_id":"vanille-alor","title":"Vanilla Planifolia IDN","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Planifolia Indonesia, a fine vanilla from the island of Alor\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanilla planifolia from the Indonesian island of Alor. Plump, juicy, glossy pods with a complex aromatic profile and a fine, creamy-sweet depth. We sort and pack the pods in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCreamy-sweet and full-bodied with a complex, slightly fruity depth. The plump, oil-rich pod brings plenty of seed and a round, warm vanilla aroma to desserts and baked goods.\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 vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds fine accents to fish, poultry, curries and creative sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla rice pudding in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring 200 g pudding rice to the boil with 1 l milk, the seeds and pod of one vanilla and 2 tbsp sugar.\u003c\/li\u003e\n\u003cli\u003eLet it swell over low heat for 30 to 35 minutes, stirring often so nothing catches.\u003c\/li\u003e\n\u003cli\u003eRemove the pod and sweeten the rice pudding to taste.\u003c\/li\u003e\n\u003cli\u003eServe with cinnamon sugar or fruit compote.\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\u003ePlanifolia vanilla pod from the island of Alor\u003c\/li\u003e\n\u003cli\u003ePlump, juicy pods with a creamy-sweet depth\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for desserts, baking and creative cooking\u003c\/li\u003e\n\u003cli\u003eWithout 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 a balsamic, soft Bourbon note try our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e, for a sharper, classically sweet one our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 makes the vanilla from the island of Alor special?\u003c\/strong\u003e\u003cbr\u003eIt is Vanilla planifolia from Indonesia with plump, oil-rich pods and a complex, creamy-sweet aroma with a slightly fruity depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich vanilla should I use - Planifolia, Tahitensis or Pompona?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia is the classic, creamy all-rounder for vanilla sauce, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e, while the spicy \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona\u003c\/strong\u003e\u003c\/a\u003e with its tobacco note also refines savoury dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. This pod is the same species but comes from Indonesia and has its own creamy-sweet profile.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes the vanilla from the island of Alor special?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is Vanilla planifolia from Indonesia with plump, oil-rich pods and a complex, creamy-sweet aroma with a slightly fruity depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which vanilla should I use Planifolia, Tahitensis or Pompona?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia is the classic, creamy all-rounder for vanilla sauce, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the Vanille Tahitensis, while the spicy Vanille Pompona with its tobacco note also refines savoury dishes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. This pod is the same species but comes from Indonesia and has its own creamy-sweet profile.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564489576714,"sku":"21838","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanille-Alor-482662.jpg?v=1736523081"},{"product_id":"vanille-pompona","title":"Vanilla Pompona MDG","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Pompona Madagascar, a large spice vanilla with a complex aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanilla pompona from Madagascar, also called spice vanilla. Very large, long pods with a complex aroma, slightly spicy and with a fine tobacco note. A species of its own alongside classic Bourbon vanilla. We sort and pack the pods in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplex, slightly spicy and full-bodied with a characteristic tobacco and dried-fruit note. Less sharply sweet than Bourbon vanilla, but with a deep, almost resinous spice that comes into its own in savoury dishes and bold desserts.\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 vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds a refined accent to fish, game, curries and creative sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla beurre blanc for fish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eReduce two finely diced shallots with 100 ml white wine and 2 tbsp white wine vinegar almost completely.\u003c\/li\u003e\n\u003cli\u003eAdd the seeds of half a Vanille Pompona and the pod, let it infuse briefly and remove the pod.\u003c\/li\u003e\n\u003cli\u003eWhisk in 150 g cold butter in cubes piece by piece, without letting it boil.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve immediately with pan-fried fish.\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\u003eSpice vanilla of the Pompona variety from Madagascar\u003c\/li\u003e\n\u003cli\u003eVery large, long pods with a complex aroma\u003c\/li\u003e\n\u003cli\u003eSlightly spicy with a fine tobacco note\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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 classic Bourbon vanilla try our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for a balsamic, soft note our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Vanille Pompona?\u003c\/strong\u003e\u003cbr\u003eA vanilla species of its own (Vanilla pompona), also called spice vanilla. It forms very large, long pods with a complex, slightly spicy aroma and a fine tobacco note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. Pompona is a different species with its own, spicier profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePompona, Tahitensis or Planifolia - which vanilla should I use?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia (Bourbon) is the classic, creamy all-rounder for vanilla sauce and ice cream, the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e shines floral and perfumed in fruity desserts, and the Pompona brings depth with its spicy tobacco note to bold desserts and savoury dishes such as fish and curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vanille Pompona?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A vanilla species of its own (Vanilla pompona), also called spice vanilla. It forms very large, long pods with a complex, slightly spicy aroma and a fine tobacco note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. Pompona is a different species with its own, spicier profile.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Pompona, Tahitensis or Planifolia which vanilla should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia or Bourbon is the classic, creamy all-rounder for vanilla sauce and ice cream, the Tahitensis shines floral and perfumed in fruity desserts, and the Pompona brings depth with its spicy tobacco note to bold desserts and savoury dishes such as fish and curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564560322826,"sku":"23494","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_pompona-974640.jpg?v=1736522984"},{"product_id":"lakritzsaft","title":"Liquorice Extract","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLiquorice extract – real unsweetened liquorice for ice cream and jam\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Real liquorice, unsweetened and without further ingredients – a concentrated, intense liquorice aroma from the root of the liquorice plant for patisserie and jam.\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\u003eClassically for liquorice ice cream: crush a small piece in a mortar and add a knife tip to the vanilla ice base for the ice-cream machine, raising the sugar content slightly. Also suitable for cherry jam, chocolate desserts, panna cotta and caramel sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Contains liquorice root. In case of high blood pressure, excessive consumption should be avoided. Dose very sparingly, as the aroma is highly concentrated. Store dry and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eReal unsweetened liquorice from liquorice root\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from our own production\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for ice cream, jam and patisserie\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTo nibble: \u003ca href=\"\/en\/products\/lakritze-bonbons\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLiquorice Sweets\u003c\/strong\u003e\u003c\/a\u003e. For patisserie: \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/back-set\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking set\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose liquorice extract?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly. A knife tip of the piece crushed in a mortar is enough for a base, as the aroma is highly concentrated and unsweetened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the liquorice extract sweetened?\u003c\/strong\u003e\u003cbr\u003e\nNo. It is pure, unsweetened liquorice from liquorice root, with no further ingredients. Sweetness comes only from the respective recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is liquorice extract good for?\u003c\/strong\u003e\u003cbr\u003e\nFor liquorice ice cream, cherry jam, chocolate desserts, panna cotta and caramel sauces, wherever an intense liquorice aroma is needed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there anything to bear in mind?\u003c\/strong\u003e\u003cbr\u003e\nThe product contains liquorice root. In case of high blood pressure, excessive consumption should be avoided. Dose sparingly.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose liquorice extract?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly. A knife tip of the piece crushed in a mortar is enough for a base, as the aroma is highly concentrated and unsweetened.\"}},{\"@type\":\"Question\",\"name\":\"Is the liquorice extract sweetened?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is pure, unsweetened liquorice from liquorice root, with no further ingredients. Sweetness comes only from the respective recipe.\"}},{\"@type\":\"Question\",\"name\":\"What is liquorice extract good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For liquorice ice cream, cherry jam, chocolate desserts, panna cotta and caramel sauces, wherever an intense liquorice aroma is needed.\"}},{\"@type\":\"Question\",\"name\":\"Is there anything to bear in mind?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The product contains liquorice root. In case of high blood pressure, excessive consumption should be avoided. Dose sparingly.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564639162634,"sku":"23290","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lakritzsaft_gepresst-986516.jpg?v=1736342674"},{"product_id":"vanille-tahiti-l","title":"Vanilla Tahitensis PYF","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF, a floral-sweet vanilla pod for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanille Tahitensis brings a strong, floral aroma with notes of almond, cherry and anise to your desserts - finer and more perfumed than classic Bourbon vanilla. It comes from French Polynesia and is a hybrid of Vanilla planifolia and Vanilla pompona. We produce the pods in our workshop in Klingenberg am Main and pack them there. The profile: a floral opening, a full-bodied middle and a long aromatic depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSpectacular for desserts, panna cotta, crème brûlée, ice cream and mousse. It refines fruit salad, marinated strawberries, exotic fruit and fine patisserie. Also for vanilla sugar, soufflés and champagne cocktails. Its floral aroma shows best in cold and fruity dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e slit the pod lengthways, scrape out the seeds and let both infuse - the empty pod still gives plenty of aroma to milk, cream or sugar. Do not heat Tahitensis vanilla strongly; its delicate aroma develops best in cold or lukewarm dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla panna cotta in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eGently warm 500 ml cream with the seeds of half a vanilla pod and the scraped pod, without boiling.\u003c\/li\u003e\n\u003cli\u003eStir in 60 g sugar, dissolve three soaked sheets of gelatine in it and remove the pod.\u003c\/li\u003e\n\u003cli\u003ePour the cream into moulds and chill for at least four hours.\u003c\/li\u003e\n\u003cli\u003eTurn out and serve with marinated strawberries or a fruit coulis.\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\u003eVanilla Tahitensis from French Polynesia, a hybrid of planifolia and pompona\u003c\/li\u003e\n\u003cli\u003eFloral-sweet profile with almond, cherry and anise notes\u003c\/li\u003e\n\u003cli\u003eWhole pods, produced in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for patisserie, desserts and fruit\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want the classic, creamy vanilla taste, reach for the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for something darker and more chocolatey try the \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona MDG\u003c\/strong\u003e\u003c\/a\u003e. For quick seasoning without scraping, our \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e fits well, and the \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e add a related, hay-sweet accent. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Vanille Tahitensis best for?\u003c\/strong\u003e\u003cbr\u003eFor cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tahitensis and Planifolia?\u003c\/strong\u003e\u003cbr\u003eTahitensis is more floral and perfumed with notes of almond and cherry, while the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia\u003c\/strong\u003e\u003c\/a\u003e from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from the pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla pods?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time; a jar of sugar with a pod becomes vanilla sugar on the side.\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 Vanille Tahitensis best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Tahitensis and Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tahitensis is more floral and perfumed with notes of almond and cherry, while the Vanille Planifolia from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from the pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla pods?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time, a jar of sugar with a pod becomes vanilla sugar on the side.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564651417866,"sku":"23366","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanilleschote_Tahitensis_Franzoesisch-Polynesien_2_23366_web.png?v=1747310354"},{"product_id":"vanille-madagaskar-5","title":"Vanilla Planifolia MDG","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Planifolia Madagascar, the Bourbon vanilla as a benchmark\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBourbon vanilla from Madagascar is regarded as the benchmark among vanilla varieties. Fully ripe harvested, traditionally fermented and slowly dried pods of \u003cem\u003eVanilla planifolia\u003c\/em\u003e with an intense, creamy aroma. We sort and pack them in our workshop in Klingenberg am Main. Two pods per pack.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFull-bodied, sweet and slightly woody with a buttery depth that synthetic vanillin never reaches. The oily, dark-brown pod is easy to hollow out and releases plenty of seed.\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 crème brûlée, panna cotta, vanilla ice cream, yeast dough and homemade vanilla sugar. You can simmer the whole pod in milk, compote, mulled wine or gravies for a subtle, warm vanilla aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic crème brûlée in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat 500 ml cream with the seeds and pod of one vanilla to around 80 °C and let it infuse for 20 minutes, then remove the pod.\u003c\/li\u003e\n\u003cli\u003eWhisk five egg yolks with 80 g sugar until creamy and slowly stir in the warm cream.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into ramekins and set in a water bath at 150 °C for about 50 minutes.\u003c\/li\u003e\n\u003cli\u003eChill and, before serving, sprinkle with brown sugar and caramelise.\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\u003eReal Bourbon vanilla (Vanilla planifolia) from Madagascar\u003c\/li\u003e\n\u003cli\u003eFull-bodied, sweet, slightly woody with a buttery depth\u003c\/li\u003e\n\u003cli\u003eWhole pods with plenty of seed, two per pack\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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 a balsamic, soft Bourbon note try our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e, for a creamy-sweet, slightly fruity profile the \u003ca href=\"\/en\/products\/vanille-alor\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia IDN\u003c\/strong\u003e\u003c\/a\u003e from the island of Alor. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eBourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. These pods come from Madagascar, the most important growing region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlanifolia, Tahitensis or Pompona - which vanilla should I use?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e, while the spicy \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona\u003c\/strong\u003e\u003c\/a\u003e with its tobacco note also refines savoury dishes such as fish and curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pods are included?\u003c\/strong\u003e\u003cbr\u003eTwo carefully selected vanilla pods per pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. These pods come from Madagascar, the most important growing region.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Planifolia, Tahitensis or Pompona which vanilla should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the Vanille Tahitensis, while the spicy Vanille Pompona with its tobacco note also refines savoury dishes such as fish and curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many pods are included?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Two carefully selected vanilla pods per pack.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564674617610,"sku":"23429","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_madagascar-144712.jpg?v=1736523082"},{"product_id":"vanille-planifolia-4","title":"Vanilla Planifolia, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Planifolia, ground Bourbon vanilla for baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully ground, dried Vanilla planifolia pod, the classic Bourbon vanilla. Sweet, dark-aromatic and evenly soft, easy to dose for doughs, creams and baked goods. We grind and pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweet and full-bodied with the typical dark, balsamic Bourbon depth. The fine powder spreads evenly through dough and gives pastries and creams a round, warm vanilla aroma.\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\u003eExcellent for vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen. It refines panna cotta, crème brûlée, vanilla ice cream and quark desserts. A knife tip is enough, and the powder can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla kipferl in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 200 g flour, 100 g ground almonds, 70 g sugar and 1 tsp ground Vanille Planifolia.\u003c\/li\u003e\n\u003cli\u003eAdd 200 g cold butter and quickly knead into a smooth shortcrust dough, then chill for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eShape the dough into rolls, divide into pieces and bend into little crescents.\u003c\/li\u003e\n\u003cli\u003eBake at 180 °C for 10 to 12 minutes and roll in vanilla icing sugar while still warm.\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\u003eGround Bourbon vanilla (Vanilla planifolia)\u003c\/li\u003e\n\u003cli\u003eSweet, dark-aromatic and evenly soft\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for baking, patisserie and desserts\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer to scrape out fresh seeds, reach for a whole pod - such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar or the \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 ground Vanille Planifolia?\u003c\/strong\u003e\u003cbr\u003eA fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen, as well as for panna cotta, crème brûlée, vanilla ice cream and quark desserts. It can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the vanilla powder?\u003c\/strong\u003e\u003cbr\u003eA knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ground Vanille Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen, as well as for panna cotta, crème brûlée, vanilla ice cream and quark desserts. It can be stirred in directly without scraping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the Vanille Planifolia MDG is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the vanilla powder?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564677107978,"sku":"23445","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_planifolia-327999.jpg?v=1736522869"},{"product_id":"vanille-tahitensis-3","title":"Vanilla Tahitensis, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Tahitensis, a floral-aromatic vanilla for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully ground, dried Vanilla Tahitensis pod, a hybrid of Vanilla planifolia and Vanilla pompona. Intriguing flower-like aromas with a long aromatic depth. We grind and pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eStrongly floral and elegant with notes of anise, cherry and exotic flowers. Less sharply sweet than Bourbon vanilla, but with a long, perfumed finish that makes fine desserts unmistakable.\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\u003eExcellent for vanilla sugar, yeast dough, shortcrust pastry and fine patisserie. It refines panna cotta, crème brûlée, ice cream and mousse and adds an accent to fruit salad, marinated berries and exotic fruit. A knife tip is enough, and the powder can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla sablés in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 250 g flour, 100 g sugar, a pinch of salt and 1 tsp ground Vanille Tahitensis.\u003c\/li\u003e\n\u003cli\u003eAdd 150 g cold butter in pieces and one egg yolk and quickly knead into a smooth dough.\u003c\/li\u003e\n\u003cli\u003eShape the dough into a roll, chill for 30 minutes and cut into slices.\u003c\/li\u003e\n\u003cli\u003eBake at 175 °C top and bottom heat for 12 to 15 minutes until golden.\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\u003eGround Vanilla Tahitensis with a floral aroma\u003c\/li\u003e\n\u003cli\u003eHybrid of Vanilla planifolia and Vanilla pompona\u003c\/li\u003e\n\u003cli\u003eLong, perfumed finish with anise and flower notes\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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 classic Bourbon vanilla try our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for a balsamic, soft note our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Vanille Tahitensis?\u003c\/strong\u003e\u003cbr\u003eA vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. Tahitensis is a different species with its own, more floral profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground Tahitensis vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF\u003c\/strong\u003e\u003c\/a\u003e are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vanille Tahitensis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. Tahitensis is a different species with its own, more floral profile.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground Tahitensis vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the Vanille Tahitensis PYF are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564679336202,"sku":"23500","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanille_Tahitensis-360520.jpg?v=1736522985"},{"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":"fenchelpollen","title":"Fennel pollen","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFennel pollen, the exclusive flavour highlight for fish and patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFennel pollen is one of the rarest and most laborious spices of all, the tiny flower pollen of the fennel plant, harvested by hand. Its aroma is wonderfully deep and concentrated, reminiscent of anise and sweet herbs, with a long, honey-like finish. Our fennel pollen comes from the USA and is 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\u003eFennel pollen is a finishing spice. It goes excellently with fish, veal, poultry and tomatoes, refines Provence-style vegetable dishes, risotto, roast pork and fine sauces. In sweet cooking it sets accents in creams, patisserie and chocolate desserts. Scatter it only over the finished dish so the volatile aroma is preserved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e very aromatic and concentrated. A small pinch is enough. Store dry and protected from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use fennel pollen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePlace a pan-fried fish fillet, for example sea bass or sea bream, on the plate, drizzle with a little olive oil, season with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and finally dust a fine pinch of fennel pollen over it. For a dessert it works beautifully over panna cotta or with orange segments.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes fennel pollen special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIt is the most concentrated form of fennel aroma. While fennel seed handles everyday seasoning, the pollen delivers many times the intensity and a sweet, almost floral depth. Hand-harvesting the tiny flowers makes it a true rarity.\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\u003eHand-harvested fennel pollen from the USA\u003c\/li\u003e\n\u003cli\u003eDeeply anise-like with a sweet, herbaceous note and a long finish\u003c\/li\u003e\n\u003cli\u003eA concentrated finishing spice, dose sparingly\u003c\/li\u003e\n\u003cli\u003eFor fish, veal, poultry and fine patisserie\u003c\/li\u003e\n\u003cli\u003ePacked 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\u003eFor everyday fennel aroma, our \u003ca href=\"\/en\/products\/wilde-fenchelsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild fennel seed\u003c\/strong\u003e\u003c\/a\u003e is a good fit. As a finish on fish, fennel pollen pairs with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and a fine \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e. Find more rare spices in our \u003ca href=\"\/en\/collections\/gewurz-raritaten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice rarities\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 fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nFennel pollen is the hand-harvested flower pollen of the fennel plant and the most concentrated form of fennel aroma. It tastes deeply anise-like with a sweet, almost honey-like note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing spice, dusted sparingly over the finished dish. Excellent with fish, veal, poultry, tomatoes, risotto and in sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does fennel pollen taste like?\u003c\/strong\u003e\u003cbr\u003e\nDeep and concentrated of anise and sweet herbs, with a long, lightly honey-like finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fennel pollen and fennel seed?\u003c\/strong\u003e\u003cbr\u003e\nFennel pollen is noticeably more intense and aromatic than fennel seed and is used sparingly as a finishing spice. Fennel seed is the more affordable everyday spice for 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\": \"What is fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel pollen is the hand-harvested flower pollen of the fennel plant and the most concentrated form of fennel aroma. It tastes deeply anise-like with a sweet, almost honey-like note.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a finishing spice, dusted sparingly over the finished dish. Excellent with fish, veal, poultry, tomatoes, risotto and in sweet patisserie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does fennel pollen taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Deep and concentrated of anise and sweet herbs, with a long, lightly honey-like finish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between fennel pollen and fennel seed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel pollen is noticeably more intense and aromatic than fennel seed and is used sparingly as a finishing spice. Fennel seed is the more affordable everyday spice for cooking.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564696506634,"sku":"30250","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fenchelpollen-267764.jpg?v=1736523109"},{"product_id":"fenchelsaat-churfranken","title":"Fennel seed Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFennel seed from Churfranken, regionally grown green seed for bread and pulses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis large-grained, carefully cleaned green fennel seed comes from regional cultivation in Churfranken and is packed in our workshop in Klingenberg am Main. Its aroma is sweetish-mild with a fine anise note, typical of the pale, green seed. A classic that gives bread, pulses and tea depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFennel seed is a classic for bread, rolls and savoury baked goods. It seasons potatoes, pulses, cabbage and braises and goes with fish and light sauces. It is also at home in tea blends, liqueurs and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the seed briefly in a dry pan or crush it lightly in a mortar before using. This breaks open the essential oils and makes the aroma fuller.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use fennel seed\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a simple fennel tea, lightly crush a teaspoon of seed, pour over hot water and let steep for five to seven minutes. In bread dough, about one tablespoon per loaf comes into its own especially well together with anise and caraway.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eLarge-grained green fennel seed from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eSweetish-mild with a fine anise note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, rolls and savoury baked goods\u003c\/li\u003e\n\u003cli\u003eSeasons pulses, cabbage, braises and tea\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same regional cultivation come our \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken caraway\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken coriander seeds\u003c\/strong\u003e\u003c\/a\u003e, the classic bread-spice companions. The most concentrated form of fennel aroma is our \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e. Find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use fennel seed for?\u003c\/strong\u003e\u003cbr\u003e\nFor bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from fennel seed?\u003c\/strong\u003e\u003cbr\u003e\nToast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does fennel seed taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fennel seed and fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nFennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use fennel seed for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from fennel seed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Toast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does fennel seed taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between fennel seed and fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564696604938,"sku":"30251","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fenchelsaat_cf_ganz-907722.jpg?v=1736523110"},{"product_id":"gewurznelken","title":"Cloves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cloves, a classic spice for braises and festive cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole cloves are among the oldest and most aromatic spices in the world. Their intense, floral-warm scent has shaped braises, mulled wine, Christmas baking and festive meals for centuries. The cloves from Altes Gewürzamt come from Sri Lanka and are 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\u003eThe most classic application is the studded onion: halve an onion, press cloves into it and cook it along in soups or broths. Cloves are also indispensable for sauerbraten, braised roast, red cabbage, red wine sauces and game dishes. Ground in a mortar, they suit marinades, spice pastes and oriental ras el hanout blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCloves in Christmas cooking\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNo mulled wine without cloves, the same goes for gingerbread, speculoos, pepper cake, baked apple and cinnamon stars. Combines well with: \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use cloves sparingly, their aroma is strong and builds up during cooking. With long braising they turn bitter, so put them in a studded onion or a tea filter and remove before serving. They taste most intense freshly mortared, so roast the cloves briefly in the oven first, which releases the essential oils better.\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 cloves in the best quality\u003c\/li\u003e\n\u003cli\u003eFrom Sri Lanka, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eA classic for sauerbraten, red cabbage and the studded onion\u003c\/li\u003e\n\u003cli\u003eSeasons mulled wine, gingerbread and apple compote\u003c\/li\u003e\n\u003cli\u003eWithout 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 sauerbraten and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e as a companion blend and \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e for the pepper component. For Christmas baking: \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kardamomsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecardamom seed\u003c\/strong\u003e\u003c\/a\u003e. For mulled wine variations: \u003ca href=\"\/en\/products\/gluhwein-herzchen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emulled-wine hearts\u003c\/strong\u003e\u003c\/a\u003e. A suitable mortar: the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGigant granite mortar\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 dose cloves?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I remove cloves from the dish?\u003c\/strong\u003e\u003cbr\u003e\nWith long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I grind cloves too?\u003c\/strong\u003e\u003cbr\u003e\nYes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are cloves good for outside festive cooking?\u003c\/strong\u003e\u003cbr\u003e\nFor sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cloves?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I remove cloves from the dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I grind cloves too?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cloves good for outside festive cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697129226,"sku":"30254","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerznelken-ganz-758341.jpg?v=1738084124"},{"product_id":"knoblauch","title":"Freeze-Dried Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried garlic, an intense aroma without loss of freshness\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarlic is the most important aroma tool of Mediterranean, Asian and Indian cooking – and at the same time the one that often loses the most flavour when dried. We supply garlic freeze-dried as a fine granulate: the gentlest process there is, which preserves the essential oils. In contact with liquid, the garlic almost returns to the state of fresh produce. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for salad dressings, vinaigrettes, aioli, marinades and pesto. Seasons tomato sauces, bolognese, ratatouille, pasta pans, braises and minced meat. An accent for hummus, tzatziki, bread spreads and quark. Also indispensable in BBQ marinades, wok dishes, curries and Mediterranean stews. Scatter in directly or sweat along just before adding liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e garlic burns quickly in fat that is too hot and turns bitter. Better to sweat briefly over medium heat or add directly with liquid.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: aioli in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Mediterranean garlic mayonnaise – a classic with bread, fish, lamb and chips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 egg yolk (room temperature)\u003c\/li\u003e\n\u003cli\u003e1 tbsp Dijon mustard, 1 tsp lemon juice\u003c\/li\u003e\n\u003cli\u003e200 ml good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp freeze-dried garlic\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003cli\u003eOptional: a pinch of \u003ca href=\"\/en\/products\/safran-coupe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esaffron coupe\u003c\/strong\u003e\u003c\/a\u003e for the Spanish variant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Put the egg yolk with mustard and lemon juice in a narrow bowl. Let the garlic swell briefly in a tablespoon of warm water, then add to the egg yolk. Whisk the mixture with a stick blender, slowly letting olive oil run in in a thin stream until a creamy mayonnaise forms. Season with salt and pepper. Let it rest for at least 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy freeze-dried garlic?\u003c\/strong\u003e Fresh garlic has a short shelf life and varying intensity. Freeze-dried garlic is constant in aroma and dosing – ideal for aioli, dressings and everything where a consistent seasoning power matters.\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\u003eGarlic freeze-dried as a granulate\u003c\/li\u003e\n\u003cli\u003eAn intense aroma through gentle processing\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in 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\u003eGarlic is a component of many blends such as our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt steak pepper\u003c\/strong\u003e\u003c\/a\u003e. Classic Mediterranean companions are \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e. For Asian wok pans, \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e with roasted onions fits. If you're looking for fermented garlic with umami depth, reach for \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use freeze-dried garlic for?\u003c\/strong\u003e\u003cbr\u003e\nFor aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much equals one clove of garlic?\u003c\/strong\u003e\u003cbr\u003e\nAbout a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add garlic to the pot?\u003c\/strong\u003e\u003cbr\u003e\nFor short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot – then garlic turns bitter. Better to sweat over medium heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sets freeze-dried garlic apart from normal garlic powder?\u003c\/strong\u003e\u003cbr\u003e\nGarlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures – the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use freeze-dried garlic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much equals one clove of garlic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add garlic to the pot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot, then garlic turns bitter. Better to sweat over medium heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets freeze-dried garlic apart from normal garlic powder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Garlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures: the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697915658,"sku":"30260","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/knoblauch-gefriergetrocknet-370917.jpg?v=1738084188"},{"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":"kreuzkummel","title":"Whole Cumin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cumin, the key spice for curries, masalas and Mediterranean cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCumin, also called kumin, is one of the most important spices in the world – and at the same time the thing that makes the difference between any old blend and a real curry. Its earthy-warm, lightly resinous-peppery aroma is found in almost every Mediterranean dish, in Indian, Moroccan and Mexican blends. We pack it gently in our workshop in Klingenberg am Main, unground, so you can release the full aroma in the mortar or mill.\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 lentil dal, hummus, falafel, couscous, chili con carne and tagine. Seasons lamb kebab, grilled chicken, aubergines, beans, cabbage, pumpkin and sauerkraut. Also with bread, hard cheese, rice dishes and carrot salad. Cumin is a component of our curries \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJaipur\u003c\/strong\u003e\u003c\/a\u003e as well as the blend \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e roast briefly in a dry pan before grinding – this releases the essential oils and makes the taste noticeably deeper and nuttier.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: lentil dal in 30 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn Indian comfort dish that turns into a key moment with cumin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g red lentils\u003c\/li\u003e\n\u003cli\u003e1 tbsp whole cumin\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground turmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tin tomatoes, 1 onion, 2 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or 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\u003cli\u003e1 bunch fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Roast the cumin in hot ghee for 30 seconds until fragrant. Add finely chopped onion and garlic and sweat until translucent. Roast the turmeric and Curry Mumbai briefly. Add tomatoes and lentils with about 600 ml water, simmer for 20 minutes until the lentils are soft. Season with salt and serve with fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy cumin?\u003c\/strong\u003e Only the brief roasting in hot fat brings out the full aroma – without this step the dal tastes flat. That's exactly why you buy whole cumin instead of ground.\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 cumin, ideal for roasting and grinding\u003c\/li\u003e\n\u003cli\u003eEarthy-warm with a resinous-peppery 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\u003eCumin is a key spice in many blends. If you prefer it simpler, reach directly for ready blends such as \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for mild-fruity curries, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e for the piquant variant or \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e as a finishing blend. For oriental cooking, \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRas el Hanout\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e fit. You'll then also have the matching \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e in the cupboard.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between cumin and caraway?\u003c\/strong\u003e\u003cbr\u003e\nBoth look similar but taste completely different. Our \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecaraway from Churfranken\u003c\/strong\u003e\u003c\/a\u003e is sweetish-warm and the classic for German cooking – bread, sauerkraut, roast pork. Cumin is earthy-peppery and the heart of Indian, Mediterranean and Mexican cooking. A confusion trap for many home cooks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I use cumin correctly?\u003c\/strong\u003e\u003cbr\u003e\nAlways roast briefly in a dry pan or in hot fat before adding other ingredients. This releases the essential oils. Then crush in the mortar or let it cook along whole.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is cumin used for?\u003c\/strong\u003e\u003cbr\u003e\nFor Indian dals and curries, couscous, tagine, hummus, falafel, Mexican chili con carne and Mediterranean lamb kebab. Also with aubergines, pumpkin, beans, sauerkraut, bread and hard cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy cumin whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and freshly ground. Already ground cumin loses its essential oils within a few weeks and goes flat. Kept whole, the aroma stays stable for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's the difference between cumin and caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both look similar but taste completely different. Caraway from Churfranken is sweetish-warm and the classic for German cooking such as bread, sauerkraut and roast pork. Cumin is earthy-peppery and the heart of Indian, Mediterranean and Mexican cooking. A confusion trap for many home cooks.\"}},{\"@type\":\"Question\",\"name\":\"How do I use cumin correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always roast briefly in a dry pan or in hot fat before adding other ingredients. This releases the essential oils. Then crush in the mortar or let it cook along whole.\"}},{\"@type\":\"Question\",\"name\":\"What is cumin used for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For Indian dals and curries, couscous, tagine, hummus, falafel, Mexican chili con carne and Mediterranean lamb kebab. Also with aubergines, pumpkin, beans, sauerkraut, bread and hard cheese.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy cumin whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and freshly ground. Already ground cumin loses its essential oils within a few weeks and goes flat. Kept whole, the aroma stays stable for years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564698931466,"sku":"30263","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kreuzkuemmel-ganz-475772.jpg?v=1738084189"},{"product_id":"kummel-churfranken","title":"Caraway (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaraway from Churfranken – a regionally grown classic of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Caraway from regional Churfranken cultivation, the German spice par excellence. Strikingly aromatic with a warm, lightly sweetish note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for bread (rye bread, farmhouse bread, pumpernickel), sauerkraut, coleslaw and potato dishes. Seasons roast pork, duck, goose, root vegetables and onions. An accent in gingerbread, cheese bread, tomato sauces and pasta doughs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, caraway is intense and can quickly dominate a dish. Store dry, dark and well sealed, then the aroma keeps for a long time.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCaraway from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eStrikingly aromatic with a sweetish note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, sauerkraut and roast pork\u003c\/li\u003e\n\u003cli\u003eAlso with duck, goose and root vegetables\u003c\/li\u003e\n\u003cli\u003eDose sparingly, the aroma is strong\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor bread baking: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e also contain caraway. For roast pork and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. More seeds from Churfranken: \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbe-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellow mustard seed Churfranken\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCaraway or cumin?\u003c\/strong\u003e\u003cbr\u003e\nCompletely different spices, even though they look similar. Caraway is sweetish-warm (bread, sauerkraut, roast pork), \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e is earthy-peppery (curries, falafel). A confusion trap for many home cooks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose caraway?\u003c\/strong\u003e\u003cbr\u003e\nSparingly: 1 tsp per 500 g flour in bread, ½ tsp per portion in sauerkraut. Caraway is intense – too much can dominate a dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is Churfranken?\u003c\/strong\u003e\u003cbr\u003e\nChurfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I add caraway?\u003c\/strong\u003e\u003cbr\u003e\nCook it in from the start for full aroma development. For bread, mix it into the flour; for sauerkraut, while peeling the onions.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Caraway or cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Completely different spices, even though they look similar. Caraway is sweetish-warm for bread, sauerkraut and roast pork, cumin is earthy-peppery for curries and falafel. A confusion trap for many home cooks.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, about 1 tsp per 500 g flour in bread and half a tsp per portion in sauerkraut. Caraway is intense, too much can dominate a dish.\"}},{\"@type\":\"Question\",\"name\":\"What is Churfranken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Churfranken is the historic name for the southern Spessart around Klingenberg am Main, our home region. We source several seeds here regionally and directly from the producer.\"}},{\"@type\":\"Question\",\"name\":\"When do I add caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cook it in from the start for full aroma development. For bread, mix it into the flour, for sauerkraut while peeling the onions.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564699717898,"sku":"30265","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kuemmel-cf_12e2253d-d4e8-41f5-a593-7e7ff6c27ed1-293835.jpg?v=1738084190"},{"product_id":"kurkuma","title":"Ground Turmeric","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround turmeric, the bright yellow root for curries, rice and golden milk\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTurmeric, occasionally also called Indian saffron, is the root that gives every curry its characteristic golden-yellow colour. There is no relation to real saffron – except the colour. In aroma, turmeric is earthy, lightly bitter, with a warm-savoury depth. We pack it ground in our workshop in Klingenberg am Main. Over the years turmeric has gone from a pure curry component to a trend spice for golden milk and wellness bowls.\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\u003eAn important component of curries, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, Indian rice dishes and lentil dals. Colours and seasons stews, soups, lentil dals, chickpea dishes and chicken marinades. Also in golden milk, turmeric latte and smoothies. Combined with black pepper, the curcumin develops particularly well – it's no coincidence that pepper is in almost every curry recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e turmeric stains strongly – hands, wooden spoons, light tea towels and even worktops. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: golden milk in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wellness drink from Ayurveda – warming, savoury and perfect for cold evenings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2 cups:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml whole milk or oat\/almond milk\u003c\/li\u003e\n\u003cli\u003e1 tsp ground turmeric\u003c\/li\u003e\n\u003cli\u003e1 pinch of freshly ground \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belém pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 thumb-sized piece of fresh ginger (or 1 tsp \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground ginger\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e1 tsp honey or maple syrup\u003c\/li\u003e\n\u003cli\u003e1 pinch of \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-blossom sugar\u003c\/strong\u003e\u003c\/a\u003e or ground cinnamon bark\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Warm the milk in a small pot over medium heat. Finely grate the ginger, add turmeric, pepper and cinnamon. Let it steep gently for five minutes without letting it boil. Pour through a sieve, sweeten with honey and pour into pre-warmed cups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy with pepper?\u003c\/strong\u003e The piperine contained in pepper boosts the absorption of curcumin many times over. Golden milk without pepper is like coffee without water – the important ingredient is missing.\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 turmeric root with a strong colour\u003c\/li\u003e\n\u003cli\u003eEarthy-warm, lightly bitter\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you use turmeric as a component of a ready curry, reach for the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e or the European-moderate \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Classic accompanying spices are \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For golden milk, \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground cinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e also fits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use turmeric for?\u003c\/strong\u003e\u003cbr\u003e\nFor Indian curries, rice dishes, lentil dals, chickpea stews, chicken marinades, soups and stews. Also for golden milk, turmeric latte, smoothies and wellness bowls. In oriental cooking also in tagines and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy is turmeric combined with black pepper?\u003c\/strong\u003e\u003cbr\u003e\nThe piperine in pepper considerably increases the bioavailability of curcumin. That's why almost every authentic curry recipe contains a combination of turmeric and pepper. Also important in golden milk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose turmeric?\u003c\/strong\u003e\u003cbr\u003e\nSparingly. Half a teaspoon is enough for a curry for four people. In golden milk, one teaspoon per 500 ml of liquid. Too much turmeric makes the dish bitter and woody.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I remove turmeric stains?\u003c\/strong\u003e\u003cbr\u003e\nRinse fresh stains immediately with cold water, then treat with washing-up liquid or gall soap. On light wooden boards and plastic surfaces, sunlight helps – curcumin breaks down under UV light within a few days.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use turmeric for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For Indian curries, rice dishes, lentil dals, chickpea stews, chicken marinades, soups and stews. Also for golden milk, turmeric latte, smoothies and wellness bowls. In oriental cooking also in tagines and couscous.\"}},{\"@type\":\"Question\",\"name\":\"Why is turmeric combined with black pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The piperine in pepper considerably increases the bioavailability of curcumin. That's why almost every authentic curry recipe contains a combination of turmeric and pepper. Also important in golden milk.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose turmeric?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly. Half a teaspoon is enough for a curry for four people. In golden milk, one teaspoon per 500 ml of liquid. Too much turmeric makes the dish bitter and woody.\"}},{\"@type\":\"Question\",\"name\":\"How do I remove turmeric stains?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rinse fresh stains immediately with cold water, then treat with washing-up liquid or gall soap. On light wooden boards and plastic surfaces, sunlight helps, curcumin breaks down under UV light within a few days.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564699914506,"sku":"30266","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kurkuma-gemahlen-258876.jpg?v=1738084190"},{"product_id":"safran-coupe","title":"Safran Coupé","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSafran Coupé, high-colour Iranian top quality for paella and risotto\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSaffron is the most expensive spice in the world – and at the same time the one where poor quality is easiest to spot. Our Safran Coupé comes from Iran and consists exclusively of the tips of the saffron threads, the most aromatic part of the plant. High-colour in the infusion, intense in aroma and with the typical deep golden-yellow colouring that a paella rice made with supermarket saffron never reaches. 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 paella, risotto Milanese, bouillabaisse and fish soups. Seasons pilaf rice, couscous, lamb dishes, chicken tagine and Persian stews. Also in patisserie for saffron brioche, ice cream and crème brûlée. Before use, let it steep in a small amount of warm liquid (stock, milk or wine) for about ten minutes, so colour and aroma are fully released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e saffron goes a very long way. A small pinch is enough for four people. More is not better – too much saffron tastes bitter and medicinal.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: risotto Milanese\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic from Lombardy – a dish that needs only three ingredients and stands or falls with the saffron.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e320 g risotto rice (Carnaroli or Arborio)\u003c\/li\u003e\n\u003cli\u003e1 pinch of Safran Coupé\u003c\/li\u003e\n\u003cli\u003e1 l chicken or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 shallot, 1 glass of white wine, 50 g butter\u003c\/li\u003e\n\u003cli\u003e80 g Parmesan, freshly grated\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 Pour a little hot stock over the saffron in a cup and let it steep. Finely chop the shallot, sweat in 25 g butter until translucent. Add the rice, toast briefly and deglaze with white wine. Add the stock gradually while stirring until the rice is al dente (about 18 minutes). Stir in the saffron infusion – now the risotto turns golden-yellow. Take off the heat, stir in the remaining butter and Parmesan, season with salt and pepper. Serve immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our saffron?\u003c\/strong\u003e Top-quality saffron dissolves completely in hot stock and colours the risotto deep golden-yellow at once. Cheap saffron (often stretched with turmeric) produces a flat yellow colour and no real saffron scent.\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\u003eIranian saffron in coupé quality (thread tips only)\u003c\/li\u003e\n\u003cli\u003eHigh-colour with a concentrated 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\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 Spanish version with paella, our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura is also a classic companion. For bouillabaisse, our \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebouillabaisse seasoning salt\u003c\/strong\u003e\u003c\/a\u003e fits. If you use saffron in oriental cooking, combine it with \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e. For lamb dishes, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the first choice as a pepper topping.\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 saffron for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for paella, risotto Milanese, bouillabaisse, fish soups, pilaf rice and Persian stews. Also in patisserie for brioche, ice cream and creams. In North African and Indian cooking indispensable in tagines and biryanis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose saffron correctly?\u003c\/strong\u003e\u003cbr\u003e\nA small pinch is enough for four people. Used generously, saffron turns bitter and medicinal. Better to let it steep for longer than to use more, saffron aroma develops only in warm liquid over five to ten minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between saffron threads and saffron powder?\u003c\/strong\u003e\u003cbr\u003e\nSaffron threads are the dried stigmas of the crocus flower. Saffron powder is ground saffron, often stretched with turmeric or other yellow colourings. We supply coupé quality, that is threads in the highest concentration. Crush fresh in the mortar or add directly to hot liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store saffron correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry, protected from light and cool, ideally in a sealed jar. This way the essential oils and the colouring power are preserved for several years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use saffron for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for paella, risotto Milanese, bouillabaisse, fish soups, pilaf rice and Persian stews. Also in patisserie for brioche, ice cream and creams. In North African and Indian cooking indispensable in tagines and biryanis.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose saffron correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A small pinch is enough for four people. Used generously, saffron turns bitter and medicinal. Better to let it steep for longer than to use more, saffron aroma develops only in warm liquid over five to ten minutes.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between saffron threads and saffron powder?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Saffron threads are the dried stigmas of the crocus flower. Saffron powder is ground saffron, often stretched with turmeric or other yellow colourings. We supply coupé quality, that is threads in the highest concentration.\"}},{\"@type\":\"Question\",\"name\":\"How do I store saffron correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, protected from light and cool, ideally in a sealed jar. This way the essential oils and the colouring power are preserved for several years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564700864778,"sku":"30274","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/safran_coupe-644026.jpg?v=1736523219"},{"product_id":"schwarzkummel-churfranken","title":"Nigella Seeds (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eNigella from Churfranken, regionally grown seeds for bread and vegetables\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNigella, also called black cumin or Roman caraway, from regional cultivation in Churfranken. A very aromatic, decorative seed with a nutty-savoury, lightly peppery note. Botanically, nigella is related neither to caraway nor to cumin. Sorted and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for flatbread, rolls, naan and savoury pastries. Seasons leaf and root vegetables, pulses, rice and fried potatoes. Adds an accent to Indian curries, Turkish salads and cream cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Tip: toast briefly in a dry pan before use, this clearly intensifies the nutty aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNigella seeds from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eA nutty-savoury, lightly peppery and decorative seed\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for bread, curries and vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same regional cultivation come our \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bockshornkleesaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efenugreek seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e. For bread and bowls, our \u003ca href=\"\/en\/products\/schwarze-sesamsaat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack sesame seeds\u003c\/strong\u003e\u003c\/a\u003e are a great match. More in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs nigella the same as cumin?\u003c\/strong\u003e\u003cbr\u003e\nNo. Nigella (Nigella sativa) is botanically related neither to cumin nor to ordinary caraway. The small black seeds taste nutty-savoury and lightly peppery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use nigella for?\u003c\/strong\u003e\u003cbr\u003e\nFor flatbread, naan, rolls and savoury pastries, to season vegetables, pulses and rice, as well as in curries, salads and on cream cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I toast the seeds?\u003c\/strong\u003e\u003cbr\u003e\nBriefly toasting them in a dry pan intensifies the nutty aroma. Take care that the seeds do not burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store nigella?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, so the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is nigella the same as cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Nigella (Nigella sativa) is botanically related neither to cumin nor to ordinary caraway. The small black seeds taste nutty-savoury and lightly peppery.\"}},{\"@type\":\"Question\",\"name\":\"What do I use nigella for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For flatbread, naan, rolls and savoury pastries, to season vegetables, pulses and rice, as well as in curries, salads and on cream cheese.\"}},{\"@type\":\"Question\",\"name\":\"Should I toast the seeds?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Briefly toasting them in a dry pan intensifies the nutty aroma. Take care that the seeds do not burn.\"}},{\"@type\":\"Question\",\"name\":\"How do I store nigella?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, so the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564701815050,"sku":"30276","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzkuemmel_ganz-367709.jpg?v=1736522847"},{"product_id":"selleriesaat","title":"Celery Seeds","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole celery seeds, an intense celery aroma for soups and bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFine, tiny celery seeds with a concentrated, powerful celery aroma. They smell and taste more intense than the fresh herb, with hints of nutmeg, citrus and parsley. The seeds come from India and are sorted and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic as a soup spice, in stews, cabbage dishes and braising sauces. Seasons savoury bread, crackers, vegetable juices and Bloody Mary cocktails. An important component of many seasoning salts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, the aroma is very powerful. Store dry, dark and well sealed. Tip: toast briefly in a dry pan to bring out the nutty notes.\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 celery seeds with a concentrated, powerful aroma\u003c\/li\u003e\n\u003cli\u003eWith notes of nutmeg, citrus and parsley\u003c\/li\u003e\n\u003cli\u003eFrom India, sorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for soups, stews and bread\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 soup kitchen, \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock paste\u003c\/strong\u003e\u003c\/a\u003e are a great match. For quick seasoning, our \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb seasoning salt\u003c\/strong\u003e\u003c\/a\u003e is the first choice. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do celery seeds taste like?\u003c\/strong\u003e\u003cbr\u003e\nIntensely of celery, clearly more powerful than the fresh herb, with hints of nutmeg, citrus and parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use celery seeds for?\u003c\/strong\u003e\u003cbr\u003e\nFor soups, stock, stews, cabbage dishes and braising sauces, as well as in savoury bread, crackers and the classic Bloody Mary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly. Even a small pinch is enough, as the aroma is very concentrated. Better to season again than to overdose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store celery seeds?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, so the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do celery seeds taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Intensely of celery, clearly more powerful than the fresh herb, with hints of nutmeg, citrus and parsley.\"}},{\"@type\":\"Question\",\"name\":\"What do I use celery seeds for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For soups, stock, stews, cabbage dishes and braising sauces, as well as in savoury bread, crackers and the classic Bloody Mary.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly. Even a small pinch is enough, as the aroma is very concentrated. Better to season again than to overdose.\"}},{\"@type\":\"Question\",\"name\":\"How do I store celery seeds?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, so the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564703289610,"sku":"30277","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/selleriesaat-ganz-871065.jpg?v=1738084252"},{"product_id":"schwarze-sesamsaat","title":"Black Sesame Seeds","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack sesame seeds, a savoury seed for Asian cooking and bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack sesame seeds with heavy, savoury aromas and a strong nutty depth. Unhulled and more intense than light sesame, popular in Chinese, Japanese and Turkish cooking. Sorted and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for sushi, onigiri, furikake and Asian bowls. Seasons aubergines, courgettes, noodles and rice. Also a decorative topping on flatbread, rolls, salads and sesame crackers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Tip: toast briefly in a dry pan before use, this clearly intensifies the nutty aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlack, unhulled sesame seeds with a nutty depth\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for sushi, bread and Asian cooking\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 Asian cooking, our \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e are a great match. To round things off, we recommend our \u003ca href=\"\/en\/products\/sojasauce-shimousa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eShimousa soy sauce\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 does black sesame taste compared to light sesame?\u003c\/strong\u003e\u003cbr\u003e\nBlack sesame is unhulled and tastes stronger, more savoury and nuttier than light, hulled sesame. It also creates striking visual contrasts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I toast the sesame?\u003c\/strong\u003e\u003cbr\u003e\nBriefly toasting it in a dry pan intensifies the nutty aroma. Take care that it does not burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use black sesame seeds for?\u003c\/strong\u003e\u003cbr\u003e\nFor sushi, onigiri and furikake, as a topping on bread, salads and bowls, and to season vegetables, noodles and rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the seeds?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, so the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does black sesame taste compared to light sesame?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Black sesame is unhulled and tastes stronger, more savoury and nuttier than light, hulled sesame. It also creates striking visual contrasts.\"}},{\"@type\":\"Question\",\"name\":\"Should I toast the sesame?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Briefly toasting it in a dry pan intensifies the nutty aroma. Take care that it does not burn.\"}},{\"@type\":\"Question\",\"name\":\"What do I use black sesame seeds for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For sushi, onigiri and furikake, as a topping on bread, salads and bowls, and to season vegetables, noodles and rice.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the seeds?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, so the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704272650,"sku":"30282","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarze-sesamsaat-ganz-889974.jpg?v=1738084252"},{"product_id":"sternanis","title":"Star Anise","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole star anise, a decorative spice with a warm anise note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole star anise fruits with their characteristically decorative star shape and a sweetish-warm anise note, sorted and packed in Klingenberg am Main. Versatile in Asian cooking, in winter baking and in spice blends.\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\u003eSweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. A single star already seasons strongly, so use it sparingly.\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 Asian braised dishes, pho, five-spice powder and tomato sauces. Seasons fish, seafood, poultry, stews and mulled wine. Refines desserts, apple compote and plum butter. Whole stars are simmered along and removed before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Whole star anise releases its aroma slowly while simmering. Stored dry, airtight and dark, it stays aromatic for over a year.\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 star anise stars with a decorative shape\u003c\/li\u003e\n\u003cli\u003eSweetish-warm anise note with a liquorice depth\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\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 Asian braised dishes, grind fresh \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e alongside. With mulled wine and winter desserts, star anise harmonises with cinnamon, vanilla and tonka bean. You will find more whole and ground spices in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use whole star anise?\u003c\/strong\u003e\u003cbr\u003e\nSimmer one or two whole stars in the dish and remove them before serving. That way the star releases its aroma slowly without leaving hard pieces in the food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does star anise taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. The aroma is strong, so a single star is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is star anise good for?\u003c\/strong\u003e\u003cbr\u003e\nFor pho, Asian braised dishes, five-spice powder, tomato sauces and mulled wine, as well as apple compote, plum butter and desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store star anise?\u003c\/strong\u003e\u003cbr\u003e\nStored dry, airtight and dark, whole star anise stars stay aromatic for over a year.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use whole star anise\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Simmer one or two whole stars in the dish and remove them before serving. That way the star releases its aroma slowly without leaving hard pieces in the food.\"}},{\"@type\":\"Question\",\"name\":\"What does star anise taste like\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. The aroma is strong, so a single star is usually enough.\"}},{\"@type\":\"Question\",\"name\":\"What is star anise good for\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For pho, Asian braised dishes, five-spice powder, tomato sauces and mulled wine, as well as apple compote, plum butter and desserts.\"}},{\"@type\":\"Question\",\"name\":\"How do I store star anise\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored dry, airtight and dark, whole star anise stars stay aromatic for over a year.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704567562,"sku":"30284","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sternanis_ganz-395340.jpg?v=1736522975"},{"product_id":"tonkabohnen","title":"Tonka Beans","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTonka beans, soaked in rum and fermented for patisserie and desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTonka beans are the secret of many star patissiers – an aroma that is addictive and found in no other bean, pod or fruit. We prepare our tonka beans gently: soaked in rum for 24 hours, then fermented. This develops the deep bouquet of bitter almond, woodruff, vanilla and caramel that makes tonka beans so unmistakable. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for panna cotta, crème brûlée, mousse au chocolat, plum compote, patisserie and vanilla ice cream. It refines Baumkuchen, Christmas stollen, chocolate desserts, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and cooked beetroot. Grate fresh over the dish or let coarsely broken pieces infuse in cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e tonka beans are extremely concentrated. A quarter of a bean per litre of cream is usually enough. More is not better – too much tonka tastes medicinal and perfumed. Remove all pieces before serving.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tonka bean panna cotta\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Italian classic in which the tonka bean is allowed to shine like no other spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 portions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml cream\u003c\/li\u003e\n\u003cli\u003e50 g \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1\/4 tonka bean, freshly grated or coarsely broken\u003c\/li\u003e\n\u003cli\u003e3 sheets of gelatine\u003c\/li\u003e\n\u003cli\u003eOptional: fresh berries, a little \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flower sugar\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e soak the gelatine in cold water. Let the cream infuse with vanilla sugar and tonka bean in a pot over low heat for five minutes without bringing it to the boil. Take off the heat and pass through a fine sieve. Stir in the squeezed gelatine until dissolved. Fill into moulds or glasses and let set in the fridge for at least four hours. Serve with fresh berries and a pinch of cinnamon flower sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our tonka beans?\u003c\/strong\u003e Industrially processed tonka beans are often dry and pale in aroma. Our rum soak and fermentation open the essential oils and bring out the typical caramel-vanilla depth. A quarter of a bean is enough for four portions of panna cotta – that makes them economical and sustainable.\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\u003eTonka beans, soaked in rum for 24 hours and fermented\u003c\/li\u003e\n\u003cli\u003eDeep bouquet of bitter almond, woodruff, vanilla and caramel\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\u003eTonka beans combine wonderfully with vanilla – reach for our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia from Madagascar\u003c\/strong\u003e\u003c\/a\u003e or the ready \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e. For patisserie, the fine \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e from the patissier edition with Christian Hümbs works well as a ready blend. Classic dessert companions are \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flowers\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. For game and foie gras, our \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörsters Schmortopf\u003c\/strong\u003e\u003c\/a\u003e blend with a tonka component also fits. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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\u003eWhat can I use tonka beans for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I grate tonka beans?\u003c\/strong\u003e\u003cbr\u003e\nWith a fine grater like the \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane zester\u003c\/strong\u003e\u003c\/a\u003e. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much tonka bean do I need?\u003c\/strong\u003e\u003cbr\u003e\nVery little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated – too much makes the aroma medicinal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre tonka beans safe?\u003c\/strong\u003e\u003cbr\u003e\nIn usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use tonka beans for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I grate tonka beans?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With a fine grater like the Microplane zester. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much tonka bean do I need?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated, too much makes the aroma medicinal.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are tonka beans safe?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704993546,"sku":"30288","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tonkabohnen-557303.jpg?v=1736522979"},{"product_id":"wacholderbeeren","title":"Juniper Berries","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSoft juniper berries, a classic spice for game, sauerkraut and sauerbraten\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJuniper berries are the key spice of hearty German, Alpine and Eastern European cooking. We select soft, pliable berries with a high proportion of essential oils – only these deliver the resinous-savoury aroma that makes a sauerbraten a sauerbraten and a game goulash a game goulash. Hardened, black juniper berries from the supermarket have lost most of their oils. We pack our juniper berries 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 for sauerkraut, game goulash, roast venison, deer and wild boar. Seasons sauerbraten, pot roast, marinades and stews. Also with lamb, pork and wild fowl. Crushed in a mortar with garlic and salt, it makes a fine seasoning paste for marinades. Brewed as a tea, juniper also refines mulled wine and punch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e before cooking, lightly press the berries or crack them in a mortar – this releases the essential oils. Left whole, they develop noticeably less aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: sauerkraut like grandma's\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWith three right moves, simple cabbage becomes a hearty classic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg sauerkraut (fresh from the jar or bag)\u003c\/li\u003e\n\u003cli\u003e10 juniper berries\u003c\/li\u003e\n\u003cli\u003e3 bay leaves (see \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e1 onion, 100 g streaky bacon\u003c\/li\u003e\n\u003cli\u003e1 floury potato, 250 ml stock or white wine\u003c\/li\u003e\n\u003cli\u003e1 tbsp lard, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the bacon into cubes, render in lard. Add the finely chopped onion and sweat until translucent. Add the sauerkraut with stock, bay leaf and lightly pressed juniper berries. Stir in a grated raw potato – it binds the acidity and makes the cabbage creamy. Simmer covered over low heat for 45 minutes. Season with salt and remove the bay and juniper before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our juniper berries?\u003c\/strong\u003e Soft, oil-rich berries make the difference between \"cabbage with aroma\" and \"hearty-savoury sauerkraut\". The grated raw potato is the trick from grandmother's kitchen that makes the cabbage creamy and easy to digest.\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\u003eSoft juniper berries with a high oil content\u003c\/li\u003e\n\u003cli\u003eA resinous-savoury aroma, classically hearty\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\u003eJuniper is a main ingredient of our ready-made game blend \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e and a component of \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eForster's braising pot\u003c\/strong\u003e\u003c\/a\u003e as well as \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e. Classic companions in the braising pot are \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e. For roast game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e also fits as a powerful pepper blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use juniper berries for?\u003c\/strong\u003e\u003cbr\u003eFor sauerkraut, game goulash, sauerbraten, pot roast, roast game of deer, venison and wild boar, goose stuffing, marinades and stews. Also in mulled wine, punch and in game marinades on a wine or beer base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many juniper berries do I need?\u003c\/strong\u003e\u003cbr\u003eFor sauerkraut about 8 to 10 berries per 1 kg of cabbage. For a game marinade 6 to 8 berries per litre of liquid. For pot roast, cook 4 to 6 berries lightly pressed with the roasting juices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are soft juniper berries better than hard ones?\u003c\/strong\u003e\u003cbr\u003eSoft, pliable berries still contain their essential oils, which are gradually lost during drying. Hard, black berries from old stock barely taste of anything. Our juniper berries are checked for freshness and oil content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use juniper berries whole or crushed?\u003c\/strong\u003e\u003cbr\u003eBefore cooking, lightly press them or crack them in a mortar – this lets the essential oils move into the pot. Left whole, they release only a third of their aroma. Ideally remove them again before serving, so no one bites into a whole berry.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use juniper berries for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For sauerkraut, game goulash, sauerbraten, pot roast, roast game of deer, venison and wild boar, goose stuffing, marinades and stews. Also in mulled wine, punch and in game marinades on a wine or beer base.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many juniper berries do I need?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For sauerkraut about 8 to 10 berries per 1 kg of cabbage. For a game marinade 6 to 8 berries per litre of liquid. For pot roast, cook 4 to 6 berries lightly pressed with the roasting juices.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why are soft juniper berries better than hard ones?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Soft, pliable berries still contain their essential oils, which are gradually lost during drying. Hard, black berries from old stock barely taste of anything. Our juniper berries are checked for freshness and oil content.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I use juniper berries whole or crushed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Before cooking, lightly press them or crack them in a mortar, this lets the essential oils move into the pot. Left whole, they release only a third of their aroma. Ideally remove them again before serving, so no one bites into a whole berry.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705124618,"sku":"30289","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wacholderbeeren_ganz-432569.jpg?v=1736522986"},{"product_id":"zimtbluten","title":"Cinnamon Flowers, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCinnamon flowers ground, a sweet cinnamon aroma without woody notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround cinnamon flowers are the dried flowers of the cinnamon tree, unlike the better-known cinnamon stick completely free of woody aromas. We pack the fine flowers gently in our workshop in Klingenberg am Main, single-variety and unadulterated. On first contact, a sweet, powerful, barely sharp cinnamon character develops with the concentration of a fine spice oil. A small pinch is enough for a whole tray of biscuits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA baking spice for biscuits, gingerbread, stollen, speculoos and cinnamon stars. Also for baked apple, apple compote, plum butter, rice pudding, panna cotta, chocolate dessert, ice cream and pancakes. Classic in wintry hot drinks such as mulled wine, punch and chai latte. Also with roast game, braised lamb dishes and Moroccan tagine as a fine accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e cinnamon flowers are very concentrated and quickly taste sharp-bitter if dosed too high. A knife tip per portion is usually enough, in mulled wine a pinch per glass.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaked apple with cinnamon flowers in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWash four Boskop apples, remove the core with an apple corer.\u003c\/li\u003e\n\u003cli\u003eMix a filling of 60 g marzipan, a handful of raisins, chopped walnuts and a pinch of ground cinnamon flowers, fill into the apples.\u003c\/li\u003e\n\u003cli\u003ePlace in a baking dish, a little apple juice on the bottom, top with flakes of butter.\u003c\/li\u003e\n\u003cli\u003eBake at 180 degrees for around 25 minutes, until the skin bursts slightly. Serve with vanilla sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePure ground cinnamon flowers without woody aromas\u003c\/li\u003e\n\u003cli\u003eA sweet, powerful, concentrated cinnamon character\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for baking, desserts, game dishes and hot drinks\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer to use the cinnamon flowers whole, for example for braising or in mulled wine, reach for our \u003ca href=\"\/en\/products\/zimtbluten-ganz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole cinnamon flowers\u003c\/strong\u003e\u003c\/a\u003e. For a ready-made baking-sugar variant, our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-flower spiced sugar\u003c\/strong\u003e\u003c\/a\u003e in cooperation with Christian Hümbs is ideal. For a floral-sweet curry profile with vanilla and orange notes in desserts, try \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between cinnamon flowers and a cinnamon stick?\u003c\/strong\u003e\u003cbr\u003e\nCinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose cinnamon flowers correctly?\u003c\/strong\u003e\u003cbr\u003e\nVery little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre cinnamon flowers vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e\nYes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are cinnamon flowers suitable for besides desserts?\u003c\/strong\u003e\u003cbr\u003e\nVery good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between cinnamon flowers and a cinnamon stick?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cinnamon flowers correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are cinnamon flowers vegan and gluten-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cinnamon flowers suitable for besides desserts?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705255690,"sku":"30291","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtblueten_gemahlen-750327.jpg?v=1736522888"},{"product_id":"zimtrinde-cassiavera-dose","title":"Cinnamon Bark, Cassia vera","description":"\u003ch2\u003eCassia vera – the savoury cinnamon stick for braised dishes and hot drinks\u003c\/h2\u003e\n\u003cp\u003eCassia vera (\u003cem\u003eCinnamomum cassia\u003c\/em\u003e) is the baking cinnamon of classic German and Oriental cuisine – stronger, more savoury and less sweetish than Ceylon Kaneel, but with more aromatic depth and a higher content of essential oils. The whole cinnamon stick releases its scent slowly and evenly – ideal wherever long-cooked dishes need a stable, lasting cinnamon aroma.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eThe whole cinnamon stick is added during cooking and removed before serving. It is suitable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised dishes\u003c\/strong\u003e – roast lamb, game ragout, braised veal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – tagine, ras el hanout dishes, Persian rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato sauces and curries\u003c\/strong\u003e – gives depth without dominating with sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetable dishes\u003c\/strong\u003e – pumpkin soup, sweet-potato stew, braised beetroot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulses\u003c\/strong\u003e – lentils, chickpeas, black beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – mulled wine, punch, chai, Oriental-style coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: Moroccan lamb tagine\u003c\/h2\u003e\n\u003cp\u003eCut 800 g lamb shoulder into pieces, sear in olive oil. Add onions, garlic, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric and 1 stick of \u003cem\u003eCassia vera\u003c\/em\u003e. Deglaze with stock, add 200 g chickpeas (pre-cooked) and 100 g dried apricots. Braise covered for 90 minutes at 160 °C. Remove the cinnamon stick before serving, garnish with fresh coriander and toasted flaked almonds.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705386762,"sku":"30292","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_2cm-814926.jpg?v=1736522888"},{"product_id":"zimtrinde-cassia-vera-dose","title":"Cinnamon Bark, Cassia vera, ground","description":"\u003ch2\u003eCassia vera ground – a strong baking cinnamon with savoury depth\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera is the classic baking cinnamon of German cuisine – and at the same time far more than that. With its high content of essential oils and its strong, warm-savoury profile, it is indispensable both in sweet and in savoury dishes. Compared to Ceylon Kaneel, Cassia vera brings more emphasis and warmth to a dish – exactly what gingerbread, red cabbage and Moroccan stews need.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera can be worked directly into doughs, mixtures and sauces. It suits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e – gingerbread, speculoos, cinnamon stars, apple cake, stollen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompote and desserts\u003c\/strong\u003e – apple, pear and plum compote, rice pudding, semolina pudding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavoury dishes\u003c\/strong\u003e – red cabbage (indispensable!), sauerbraten, game ragout\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – ras el hanout dishes, köfte, Moroccan tagines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePumpkin and sweet potato\u003c\/strong\u003e – roasted or puréed with cassia, ginger and nutmeg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – cinnamon milk, chai, mulled wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: classic cinnamon red cabbage\u003c\/h2\u003e\n\u003cp\u003eFinely shred 1 kg red cabbage. Sweat in a large pot with 2 tbsp goose fat. Add 2 apples (peeled, diced), 1 onion, 1 tsp \u003cem\u003eground Cassia vera\u003c\/em\u003e, 4 cloves, 2 tbsp red-wine vinegar, 200 ml red wine and a little salt. Braise covered for 45–60 minutes over low heat. Season with cranberries or a dash of redcurrant jelly.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564709220618,"sku":"30294","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde-gemahlen.jpg?v=1738167013"},{"product_id":"rote-zwiebeln","title":"Red Onions","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed onions, freeze-dried with an intense, lightly sweetish aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried red onions. The gentle process preserves the intense, lightly sweetish aroma of the red onion. On contact with liquid the pieces almost return to the state of fresh produce. Filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for salad dressings, vinaigrettes, sauces, stocks and soups. They season minced meat, rissoles, stews, burgers and tomato sauces and add a fine onion accent to quark, herb butter and bread spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Let the onions swell briefly in liquid before frying, otherwise they can burn quickly. Store dry and well sealed and use up promptly after opening.\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 red onions with an intense aroma\u003c\/li\u003e\n\u003cli\u003eLightly sweetish, almost like fresh on contact with liquid\u003c\/li\u003e\n\u003cli\u003eFor salad dressings, vinaigrettes, sauces and soups\u003c\/li\u003e\n\u003cli\u003eSeasons minced meat, burgers and tomato sugo\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor savoury dishes our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/omas-sossengewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOma's sauce seasoning\u003c\/strong\u003e\u003c\/a\u003e fit well. You will find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nAdd them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-drying achieve?\u003c\/strong\u003e\u003cbr\u003e\nIt preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nRather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, and use up promptly after opening.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Add them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\"}},{\"@type\":\"Question\",\"name\":\"What does freeze-drying achieve for red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"How do I store freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, and use up promptly after opening.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564711776522,"sku":"30296","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rote-zwiebeln-339858.jpg?v=1738084251"},{"product_id":"chili","title":"Chili","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround chili, clear heat with a fruity character\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur ground chili is a fine powder of hot, fully ripe red cayenne pods. It brings a direct, clear heat with no bitter off-flavours, with a fruity base note that stays perceptible even after seasoning. Finely ground, it doses precisely, so a dish warms rather than simply burns.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGround chili is universal, from Mexican cooking through the Asian wok to a Spanish chorizo marinade and Indian dal. It belongs in chili con carne, tacos and salsas, in curries, masalas and lentil stews, in arrabbiata and hot tomato sauces, in BBQ rubs and in goulash, tagine and hearty soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e dose carefully and taste towards the end of cooking, as the heat develops with the heat of the pan. Better to add more than to overdo it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili con carne in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSear 500 g of minced beef well, then add a diced onion and two cloves of garlic.\u003c\/li\u003e\n\u003cli\u003eSeason with 1 tsp ground chili, 2 tsp cumin and 1 tsp sweet paprika.\u003c\/li\u003e\n\u003cli\u003ePour in 400 g passata and 200 ml stock and let everything simmer for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in a tin of rinsed kidney beans, cook for a further 15 minutes and serve with sour cream, coriander and lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eChili is not a uniform product, quality decides the depth of heat and the persistence of aroma. Our cayenne chili comes from fully ripe pods and is finely milled, so the heat stays clear and the fruity base note is preserved, entirely without bitter notes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eClear, direct heat with a fruity base note\u003c\/li\u003e\n\u003cli\u003eFrom ripe cayenne pods, finely ground\u003c\/li\u003e\n\u003cli\u003ePrecisely dosed, without bitter off-flavours\u003c\/li\u003e\n\u003cli\u003eA classic for chili con carne, curry and arrabbiata\u003c\/li\u003e\n\u003cli\u003eAlso for BBQ rubs, braises and soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a complete chili con carne, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili con carne seasoning\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e are a good match. If you like a coarser heat, try our \u003ca href=\"\/en\/products\/chiliflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili flakes\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the ground chili?\u003c\/strong\u003e\u003cbr\u003e\nIt is robustly hot, since it is milled from cayenne pods. Dose sparingly and work your way up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add chili to a dish?\u003c\/strong\u003e\u003cbr\u003e\nBest towards the end of cooking, as the heat develops with the heat of the pan. That way you can control it well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is ground chili good for?\u003c\/strong\u003e\u003cbr\u003e\nFor chili con carne, curries, arrabbiata, BBQ rubs, braises and hot soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does chili differ from chili flakes?\u003c\/strong\u003e\u003cbr\u003e\nGround chili is a fine powder that spreads evenly, while chili flakes are coarser and give pointed bursts of heat.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the ground chili?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is robustly hot, since it is milled from cayenne pods. Dose sparingly and work your way up.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add chili to a dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best towards the end of cooking, as the heat develops with the heat of the pan. That way you can control it well.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ground chili good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For chili con carne, curries, arrabbiata, BBQ rubs, braises and hot soups.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does chili differ from chili flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground chili is a fine powder that spreads evenly, while chili flakes are coarser and give pointed bursts of heat.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564732616970,"sku":"30322","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_gemahlen-300351.jpg?v=1736523016"},{"product_id":"chili-ancho","title":"Chili Ancho","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Ancho Chili, a fruity-sweet poblano for mole and Mexican sauces\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe ancho chili is the dried poblano and one of the most important chilies in Mexican cooking. Ground, it brings a fruity-sweet aroma with notes of dried plum and raisin and a fine tobacco note in the background. The heat is mild to medium, with the fruitiness to the fore. We pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGround ancho is the base for classic mole sauces such as mole negro and mole rojo. It gives enchilada sauces, adobo marinades, chocolate sauces and braises depth and fruit without too much heat, and seasons Mexican bean dishes, pozole and BBQ rubs. It harmonises especially well with dark chocolate, red wine and braised beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the fruity aroma develops best. Dose sparingly at first and adjust later.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAncho adobo marinade in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 2 tbsp of ground ancho with 1 tbsp oil, 2 tbsp water and 1 tbsp vinegar into a paste.\u003c\/li\u003e\n\u003cli\u003eGrate in two cloves of garlic and season with 1 tsp oregano, a little cumin and salt.\u003c\/li\u003e\n\u003cli\u003eCoat pork, beef or chicken with the marinade and let it rest for at least two hours.\u003c\/li\u003e\n\u003cli\u003eFry or grill the meat and serve with lime and fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAncho belongs, with guajillo and pasilla, to the classic trio of Mexican mole chilies. Unlike hot varieties, ancho puts the fruit to the fore, plum, raisin and a subtle smoky, tobacco note give sauces depth while the heat stays mild.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried poblano chili, finely ground\u003c\/li\u003e\n\u003cli\u003eFruity-sweet with plum, raisin and tobacco notes\u003c\/li\u003e\n\u003cli\u003eMild to medium hot, fruit to the fore\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and enchilada sauce\u003c\/li\u003e\n\u003cli\u003eAlso for chocolate sauces, BBQ rubs and bean soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine ancho with \u003ca href=\"\/en\/products\/chili-guajillo\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Guajillo\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-pasilla\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Pasilla\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Chili Ancho?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The fruitiness is to the fore and the heat is easy to control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is ancho exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried form of the poblano chili, here finely ground. It is one of the most important chilies in Mexican cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ancho for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo marinades, enchilada and chocolate sauces and for braises and bean soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the fruity depth develops best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Chili Ancho?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium. The fruitiness is to the fore and the heat is easy to control.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ancho exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried form of the poblano chili, here finely ground. It is one of the most important chilies in Mexican cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ancho for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo marinades, enchilada and chocolate sauces and for braises and bean soups.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the fruity depth develops best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564734484746,"sku":"30323","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_ancho-730044.jpg?v=1736523018"},{"product_id":"chili-bhut-jolokia","title":"Chili Bhut Jolokia","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili Bhut Jolokia, an extremely hot ghost chili for heat lovers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Bhut Jolokia, also known as the ghost chili, comes from north-east India and is one of the hottest chili varieties in the world. We grind and pack it in our manufactory in Klingenberg am Main. Even a knife-tip brings extreme, long-lasting heat to a dish. A natural product with possible colour variations.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor heat lovers, to spice up very hot sauces, chili sauces, currywurst sauces and chili con carne. Also a fine accent in marinades, BBQ rubs and hot salsas. Dose extremely sparingly, a knife-tip is enough for a whole dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e avoid contact with eyes, mucous membranes and fingers, and wash your hands thoroughly after use. Keep the chili out of the reach of children.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Bhut Jolokia was officially the world's hottest chili in 2007 and reaches around one million Scoville. Behind the brutal heat lies a surprisingly fruity, slightly smoky aroma that comes through once you dose it extremely sparingly. That is exactly what makes it so appealing to heat fans.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBhut Jolokia, one of the world's hottest chilies\u003c\/li\u003e\n\u003cli\u003eAround one million Scoville, extremely hot\u003c\/li\u003e\n\u003cli\u003eFruity, smoky aroma behind the heat\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf that is too hot for you, our \u003ca href=\"\/en\/products\/chili-habanero-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Habanero\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-birds-eye\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bird's Eye\u003c\/strong\u003e\u003c\/a\u003e are still seriously hot, while the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e stays much milder. For a complete dish, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Bhut Jolokia?\u003c\/strong\u003e\u003cbr\u003e\nExtremely hot, around one million Scoville. A knife-tip is enough for a whole dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly, ideally start with a knife-tip and add carefully. Avoid contact with eyes and mucous membranes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it only taste hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, behind the heat lies a fruity, smoky aroma that comes through with sparing use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Bhut Jolokia good for?\u003c\/strong\u003e\u003cbr\u003e\nFor hot sauces, hot salsas, chili con carne, marinades and BBQ rubs, always dosed extremely sparingly.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Bhut Jolokia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Extremely hot, around one million Scoville. A knife-tip is enough for a whole dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very sparingly, ideally start with a knife-tip and add carefully. Avoid contact with eyes and mucous membranes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it only taste hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, behind the heat lies a fruity, smoky aroma that comes through with sparing use.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Bhut Jolokia good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For hot sauces, hot salsas, chili con carne, marinades and BBQ rubs, always dosed extremely sparingly.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564735041802,"sku":"30324","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_bhut_jolokia-107016.jpg?v=1736523018"},{"product_id":"chili-birds-eye","title":"Chili Bird's Eye","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili Bird's Eye, whole very hot bird's-eye chilies for Asian cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe bird's-eye chili is small but has a concentrated, fiery heat with a fine fruity aroma. We pack the whole pods in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Asian curries, pad thai, tom yum and wok dishes. Cook the whole pods in and they release an aromatic heat into stews, braises and marinades with lamb, beef or robust poultry. Remove them again before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the longer the pods cook, the more heat they release. For milder food, leave them whole, for more fire, cut them open or crush them lightly.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eA quick Thai wok dish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat 2 tbsp oil in a wok and briefly fry 2 to 3 whole bird's-eye chilies with garlic and ginger.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables and your protein, such as chicken, prawns or tofu, and stir-fry over high heat.\u003c\/li\u003e\n\u003cli\u003eDeglaze with soy sauce, a little fish sauce and a squeeze of lime.\u003c\/li\u003e\n\u003cli\u003eServe with rice and remove the whole chilies before eating. For more heat, crush them briefly.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDespite their small size, bird's-eye chilies are among the hottest varieties in everyday cooking. Their heat is clear and direct, with a fine fruit behind it that gives Asian dishes their typical kick. As whole pods they are especially easy to dose, since you can always take them out again.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole bird's-eye chilies with a fiery heat\u003c\/li\u003e\n\u003cli\u003eFine fruity aroma behind the heat\u003c\/li\u003e\n\u003cli\u003eA classic for pad thai, tom yum and Asian curries\u003c\/li\u003e\n\u003cli\u003eIdeal for cooking in stews and marinades\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Asian cooking, combine them well with our \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e. It gets milder with the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e, and much hotter with \u003ca href=\"\/en\/products\/chili-bhut-jolokia\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bhut Jolokia\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Bird's Eye?\u003c\/strong\u003e\u003cbr\u003e\nVery hot. The small pods have a concentrated, clear heat with a fruity background.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use whole chilies?\u003c\/strong\u003e\u003cbr\u003e\nBest cooked in and removed before serving. That way you release heat without biting into a whole pod.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I control the heat?\u003c\/strong\u003e\u003cbr\u003e\nThrough the cooking time and whether you leave the pods whole, cut them open or crush them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are they good for?\u003c\/strong\u003e\u003cbr\u003e\nFor pad thai, tom yum, Asian curries, wok dishes and for stews and marinades.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Bird's Eye?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very hot. The small pods have a concentrated, clear heat with a fruity background.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use whole chilies?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best cooked in and removed before serving. That way you release heat without biting into a whole pod.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I control the heat?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Through the cooking time and whether you leave the pods whole, cut them open or crush them.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are they good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pad thai, tom yum, Asian curries, wok dishes and for stews and marinades.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736155914,"sku":"30325","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_birds_eye-665008.jpg?v=1736523019"},{"product_id":"chili-guajillo","title":"Chili Guajillo","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Chili Guajillo, a mild-fruity cornerstone of Mexican cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe guajillo is the dried mirasol chili and one of the most-used chilies in Mexico. Ground, it brings a pleasant, easily controllable heat and a delicate fruity acidity with fine berry notes. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGround guajillo is a classic for adobo, mole, enchilada sauces and Mexican marinades. It seasons chicken, beef and pork dishes as well as stews and bean soups, and gives salsas, pastes and braising sauces a fruity depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the fruit and acidity develop best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGuajillo salsa in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eToast 2 tbsp of ground guajillo briefly in 1 tbsp oil until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd two chopped tomatoes, one small onion and one clove of garlic and fry briefly.\u003c\/li\u003e\n\u003cli\u003eAdd 100 ml stock, a little cumin and salt and simmer the salsa for ten minutes.\u003c\/li\u003e\n\u003cli\u003eBlend everything smooth and serve the salsa with tacos, enchiladas or grilled meat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGuajillo belongs, with ancho and pasilla, to the classic trio of Mexican mole chilies. It is the brightest and fruitiest of the three, with a fine acidity and berry note that gives sauces freshness without much heat. That is exactly what makes it the most versatile entry into Mexican chili cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried guajillo chili, finely ground\u003c\/li\u003e\n\u003cli\u003eMild-fruity with fine acidity and berry notes\u003c\/li\u003e\n\u003cli\u003ePleasantly mild, easily controllable heat\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and enchilada sauce\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine guajillo with \u003ca href=\"\/en\/products\/chili-ancho\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Ancho\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-pasilla\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Pasilla\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Chili Guajillo?\u003c\/strong\u003e\u003cbr\u003e\nPleasantly mild. The heat is easy to control, with fruit and a fine acidity to the fore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is guajillo exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried mirasol chili, here finely ground. It is one of the most-used chilies in Mexico.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use guajillo for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo, enchilada sauces and marinades, and for stews, salsas and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the fruit and acidity come through best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Chili Guajillo?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pleasantly mild. The heat is easy to control, with fruit and a fine acidity to the fore.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is guajillo exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried mirasol chili, here finely ground. It is one of the most-used chilies in Mexico.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use guajillo for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo, enchilada sauces and marinades, and for stews, salsas and braises.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the fruit and acidity come through best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736286986,"sku":"30326","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_guajillo-661567.jpg?v=1736523098"},{"product_id":"gruner-chili-jalapeno","title":"Green Jalapeño Chili","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen jalapeño chili, grassy-fresh heat for salsas and soups\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDried green jalapeño chili from Mexico, ground and packed in Klingenberg am Main. With a grassy-fresh note and a piquant yet pleasant heat. A classic of Tex-Mex and Mexican cooking, noticeably lighter and greener in aroma than red chili.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for seasoning soups, stews, salsas and hot sauces. Ideal wherever bacon fits, so for bean dishes, hearty pan dishes and meatballs. An accent in guacamole, pico de gallo and in marinades for poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the aroma develops best when cooked along, for fresher heat scatter on at the end. Store dry and dark.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried green jalapeño chili, ground\u003c\/li\u003e\n\u003cli\u003eGrassy-fresh with a piquant, medium heat\u003c\/li\u003e\n\u003cli\u003eA classic for salsas, tacos and stews\u003c\/li\u003e\n\u003cli\u003eAlso in guacamole and pico de gallo\u003c\/li\u003e\n\u003cli\u003eChili from Mexico, ground in Klingenberg, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Tex-Mex cooking: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e for bean stews, \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e as a smoke counterpart, \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot marinades. For guacamole: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish. A BBQ complement: \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is green jalapeño?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot, noticeably more savoury than red chili. The heat is clearly perceptible but not burning. If you like it hotter, combine with habanero or fresh chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does green jalapeño differ from red?\u003c\/strong\u003e\u003cbr\u003e\nGreen jalapeño is harvested unripe, grassy-fresh, savoury and a little less sweet. Red jalapeño is harvested ripe, fruitier and with more sweetness. Both have a similar heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the chili?\u003c\/strong\u003e\u003cbr\u003e\nGreen jalapeño unfolds its aroma best when cooked along. For fresher heat, scatter on afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the chili come from?\u003c\/strong\u003e\u003cbr\u003e\nThe green jalapeño comes from Mexico and is ground and packed by us in Klingenberg am Main, without additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is green jalapeño?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Medium-hot, noticeably more savoury than red chili. The heat is clearly perceptible but not burning. If you like it hotter, combine with habanero or fresh chili.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does green jalapeño differ from red?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green jalapeño is harvested unripe, grassy-fresh, savoury and a little less sweet. Red jalapeño is harvested ripe, fruitier and with more sweetness. Both have a similar heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add the green jalapeño?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green jalapeño unfolds its aroma best when cooked along. For fresher heat, scatter on afterwards.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the green jalapeño come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The green jalapeño comes from Mexico and is ground and packed by us in Klingenberg am Main, without additives.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736450826,"sku":"30328","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener_chili_jalapeno_gemahlen-350913.jpg?v=1736762401"},{"product_id":"roter-chipotle-jalapeno-chili","title":"Red Chipotle Jalapeño Chili","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed chipotle jalapeño, smoked jalapeño with a smoky-sweet heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoked red jalapeño chilli with a smoky-sweet chocolate aroma and a full-bodied fruity note. Piquant heat meets a complex smoky depth. Filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of Tex-Mex cooking for chili con carne, BBQ sauces, pulled pork and smoky marinades. It seasons bean stews, soups, tomato sauces and salsas. Usable anywhere smoked bacon would fit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The chipotle is noticeably hot. Dose it sparingly and work your way up slowly. Store dry and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSmoked red jalapeño chilli from Mexico\u003c\/li\u003e\n\u003cli\u003eSmoky-sweet with a chocolate note, noticeably hot\u003c\/li\u003e\n\u003cli\u003eA classic for chili con carne, BBQ and pulled pork\u003c\/li\u003e\n\u003cli\u003eAlso for bean stews, soups and salsas\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mexican depth our \u003ca href=\"\/en\/products\/chili-ancho\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAncho chilli\u003c\/strong\u003e\u003c\/a\u003e fits, and for the finished dish the \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne\u003c\/strong\u003e\u003c\/a\u003e seasoning. For grilling we recommend the \u003ca href=\"\/en\/products\/bbq-pork\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e\u003c\/a\u003e rub. You will find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is chipotle?\u003c\/strong\u003e\u003cbr\u003e\nChipotle is a smoked, dried ripe jalapeño. That is why it tastes smoky-sweet with a chocolate note and brings a distinct, complex heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is red chipotle jalapeño?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot. Dose it sparingly and work your way up slowly to the heat you want.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use red chipotle jalapeño for?\u003c\/strong\u003e\u003cbr\u003e\nFor chili con carne, BBQ sauces, pulled pork and smoky marinades, as well as in bean stews, soups, tomato sauces and salsas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma and heat are preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is chipotle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chipotle is a smoked, dried ripe jalapeño. That is why it tastes smoky-sweet with a chocolate note and brings a distinct, complex heat.\"}},{\"@type\":\"Question\",\"name\":\"How hot is red chipotle jalapeño?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot. Dose it sparingly and work your way up slowly to the heat you want.\"}},{\"@type\":\"Question\",\"name\":\"What do I use red chipotle jalapeño for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For chili con carne, BBQ sauces, pulled pork and smoky marinades, as well as in bean stews, soups, tomato sauces and salsas.\"}},{\"@type\":\"Question\",\"name\":\"How do I store red chipotle jalapeño?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma and heat are preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564738154762,"sku":"30330","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roter-chipotle-jalapeno_ea324948-05c3-43d3-9ce0-468a26efd5f2-626383.jpg?v=1738084251"},{"product_id":"chili-pasilla","title":"Chili Pasilla","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Chili Pasilla, mild heat with herbaceous depth and a raisin-cocoa note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe pasilla is the dried chilaca and one of the three classic mole chilies of Mexico. Ground, it brings a mild, lingering heat and a full, herbaceous-complex flavour with notes of raisin and cocoa. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGround pasilla is a classic for Mexican mole, adobo and vegetarian bean dishes. It works in sauces with fish, chicken and lamb and gives marinades, braises and piquant chocolate sauces a dark, herbaceous depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the herbaceous cocoa notes develop best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePasilla mole sauce in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eToast 2 tbsp of ground pasilla briefly in 1 tbsp oil until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd one chopped tomato, one small onion and one clove of garlic and fry briefly.\u003c\/li\u003e\n\u003cli\u003eAdd 200 ml stock, 20 g dark chocolate and a pinch of cumin and simmer everything for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eBlend the sauce smooth, season with salt and serve with chicken, fish or roasted vegetables.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePasilla belongs, with ancho and guajillo, to the classic trio of Mexican mole chilies. It is the darkest and most herbaceous of the three, with a fine dark-chocolate and raisin note that gives sauces depth and length while the heat stays mild.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried chilaca pod, finely ground\u003c\/li\u003e\n\u003cli\u003eMild-savoury with raisin and cocoa notes\u003c\/li\u003e\n\u003cli\u003eHerbaceous-complex flavour that lingers\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and bean dishes\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine pasilla with \u003ca href=\"\/en\/products\/chili-ancho\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Ancho\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-guajillo\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Guajillo\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Chili Pasilla?\u003c\/strong\u003e\u003cbr\u003e\nMild. The heat lingers, with herbaceous depth and a cocoa note to the fore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is pasilla exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried chilaca, here finely ground. It is one of the classic trio of Mexican mole chilies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use pasilla for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo, sauces with fish and poultry and for bean dishes and chocolate sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the herbaceous cocoa notes come through best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Chili Pasilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild. The heat lingers, with herbaceous depth and a cocoa note to the fore.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is pasilla exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried chilaca, here finely ground. It is one of the classic trio of Mexican mole chilies.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use pasilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo, sauces with fish and poultry and for bean dishes and chocolate sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the herbaceous cocoa notes come through best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564738613514,"sku":"30331","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_pasilla-162655.jpg?v=1736523099"},{"product_id":"chilifaden","title":"Chili Threads","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili threads, a delicate edible decoration with a subtle heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChili threads are finely cut, edible chili strips with a subtle heat. They set a visual highlight on the plate and bring a fine, easily controllable spice. We pack them in our manufactory in Klingenberg am Main. A natural product with possible slight colour variations.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eChili threads work above all as a pretty edible decoration. They are wonderful on carpaccio, soups, Asian dishes, sushi and raw fish and give any dish an elegant, lightly spicy accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e shape the threads as you like, for example into a nest or ball, and deep-fry them very briefly. This gives a fine crispness and an even more decorative result.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike powder or flakes, chili threads stay visible as fine strips and become a design element on the plate. Their heat is deliberately subtle, so they decorate without dominating a dish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFinely cut, edible chili threads\u003c\/li\u003e\n\u003cli\u003eSubtle, easily controllable heat\u003c\/li\u003e\n\u003cli\u003eA visual highlight for carpaccio, sushi and soups\u003c\/li\u003e\n\u003cli\u003eCan be deep-fried briefly for more crispness\u003c\/li\u003e\n\u003cli\u003eNatural product with slight colour variations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAs other chili forms, our \u003ca href=\"\/en\/products\/chiliflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chiliringe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili rings\u003c\/strong\u003e\u003c\/a\u003e are a good match. For Asian dishes, the \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e rounds things off, and for a decorative contrast our \u003ca href=\"\/en\/products\/schwarze-sesamsaat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack sesame\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot are chili threads?\u003c\/strong\u003e\u003cbr\u003e\nSubtly hot. They season finely and serve above all as an edible decoration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use chili threads?\u003c\/strong\u003e\u003cbr\u003e\nAs a topping on carpaccio, sushi, soups and Asian dishes, simply scattered or draped over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I fry them?\u003c\/strong\u003e\u003cbr\u003e\nYes. Briefly deep-fried they turn crisp and can be arranged especially decoratively as a nest or ball.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the threads edible?\u003c\/strong\u003e\u003cbr\u003e\nYes, completely. They are finely cut dried chilies.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot are chili threads?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Subtly hot. They season finely and serve above all as an edible decoration.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use chili threads?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a topping on carpaccio, sushi, soups and Asian dishes, simply scattered or draped over the finished dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I fry them?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. Briefly deep-fried they turn crisp and can be arranged especially decoratively as a nest or ball.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the threads edible?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, completely. They are finely cut dried chilies.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564739531018,"sku":"30334","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chilifaeden-177606.jpg?v=1736523024"},{"product_id":"edelsuesser-paprika-dose","title":"Sweet paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSweet paprika from Hungary, hand-picked and stone-ground\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSweet paprika is a mild, fruity, full-bodied paprika powder from ripe Hungarian pods, without heat. We source the paprika from Hungary, where it ripens in the sun, is hand-picked and gently ground to a fine powder on stone mills. This traditional stone grinding preserves the essential oils and gives the typical deep-red colour and the full aroma that you'll search for in vain in industrial products. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for goulash, paprika cream sauce, lecho and rice dishes. Goes with duck, chicken, beef, veal, pork, cheese, pulses, fried potatoes and vegetables. Gives any dark sauce, soup and braise depth and a warm red colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Sweet paprika is intense and sensitive to heat. Work your way up carefully to the right amount, taste at the end and avoid heating it in fat that is too hot, otherwise it turns bitter.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFinishing fried potatoes with paprika\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice yesterday's boiled potatoes and fry crisp in butter or olive oil.\u003c\/li\u003e\n\u003cli\u003eTake the pan off the heat, dust half a teaspoon of sweet paprika over the warm potatoes and toss.\u003c\/li\u003e\n\u003cli\u003eServe with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Pakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and a dash of sour cream. Never fry it in the hot pan, otherwise the paprika turns bitter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFrom Hungary, hand-picked and stone-ground\u003c\/li\u003e\n\u003cli\u003eSweet, without heat, full-bodied and deep red\u003c\/li\u003e\n\u003cli\u003eWorkshop quality, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for goulash, poultry, vegetables and rice dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like it hotter, reach for the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e. For a smoky alternative, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura is the first choice. If you prefer paprika as coarse flakes rather than powder, you should try our \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-edelsuss\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian sweet paprika flakes\u003c\/strong\u003e\u003c\/a\u003e. For classic goulash roots, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e works as a pepper companion.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use sweet paprika for?\u003c\/strong\u003e\u003cbr\u003e\nFor goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between sweet and \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003ehot rose paprika\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nSweet paprika is mild and completely without heat, its character is fruity and full-bodied. \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHot rose paprika\u003c\/strong\u003e\u003c\/a\u003e is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy does paprika turn bitter in a hot pan?\u003c\/strong\u003e\u003cbr\u003e\nThe natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does stone-ground mean?\u003c\/strong\u003e\u003cbr\u003e\nThe dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use sweet paprika for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between sweet and hot rose paprika?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweet paprika is mild and completely without heat, its character is fruity and full-bodied. Hot rose paprika is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does paprika turn bitter in a hot pan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does stone-ground mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682633683210,"sku":"30336","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"38 g","offer_id":50682633650442,"sku":"31257","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682633715978,"sku":"22781","price":44.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/paprika.jpg?v=1789414160"},{"product_id":"rosenscharfer-paprika","title":"Hot Rose Paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHot rose paprika, fiery, fruity heat from Hungarian tradition\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHot rose paprika is a classic of Hungarian cooking. The hand-picked pods are stone-ground, which gives a finely fruity, concentrated paprika note with a strong, fiery heat. Packed by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eHot rose paprika goes with duck, chicken, beef, veal and pork, as well as cheese, pulses, vegetables and rice. A classic in goulash, lecso, paprika chicken, stews and sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Do not expose paprika powder to strong heat, otherwise it turns bitter. Take the pot off the heat and only then stir in the paprika. Dose sparingly, the heat comes faster than expected.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic goulash in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eDice 1 kg of beef and fry golden brown with onions in a little oil, season with \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eTake the pot off the heat and stir in 2 tbsp of hot rose paprika and 1 tbsp of \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 500 ml of stock and bring everything back to heat.\u003c\/li\u003e\n\u003cli\u003eBraise gently over low heat for about 90 minutes, until the meat is tender.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHand-picked and stone-ground from Hungary\u003c\/li\u003e\n\u003cli\u003eFiery and hot with concentrated paprika fruit\u003c\/li\u003e\n\u003cli\u003eA classic for goulash, lecso and paprika chicken\u003c\/li\u003e\n\u003cli\u003eDo not heat strongly, otherwise it turns bitter\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor balanced blends, complement the hot rose paprika with our \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e, and as a coarse topping the \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-rosenscharf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian hot rose paprika flakes\u003c\/strong\u003e\u003c\/a\u003e fit well.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is hot rose paprika?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot. Dose it sparingly, the heat often comes faster than expected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy must paprika not be heated strongly?\u003c\/strong\u003e\u003cbr\u003e\nPaprika powder turns bitter under too much heat. Take the pot off the heat and only then stir in the paprika.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the paprika come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the classic Hungarian paprika region, hand-picked and stone-ground, packed by us in Klingenberg am Main.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from noble-sweet paprika?\u003c\/strong\u003e\u003cbr\u003e\nHot rose paprika is much hotter, while \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e is mild and fruity. For heat you use the hot rose paprika, for mild colour and sweetness the noble-sweet one.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is hot rose paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot. Dose it sparingly, the heat often comes faster than expected.\"}},{\"@type\":\"Question\",\"name\":\"Why must paprika not be heated strongly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Paprika powder turns bitter under too much heat. Take the pot off the heat and only then stir in the paprika.\"}},{\"@type\":\"Question\",\"name\":\"Where does the hot rose paprika come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From the classic Hungarian paprika region, hand-picked and stone-ground, packed by us in Klingenberg am Main.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from noble-sweet paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hot rose paprika is much hotter, while noble-sweet paprika is mild and fruity. For heat you use the hot rose paprika, for mild colour and sweetness the noble-sweet one.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564740382986,"sku":"30337","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosenscharfer-paprika-328040.jpg?v=1738084250"},{"product_id":"gruner-paprika","title":"Green Paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround green paprika, a fresh, hot paprika seasoning for fish and wok\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen paprika in powder form, hand-picked while unripe and stone-ground. The early harvest gives the paprika its characteristic grassy freshness and a piquant heat that is clearer and more direct than the sweetish warmth of red paprika varieties. From Spain, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSensational for crustaceans, fish, poultry and wok dishes. Also in vegetable soups, paprika sauces and as a fresh heat in vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add it early at the start of cooking and don't expose it to too high a heat, as paprika turns bitter at too high a temperature. Don't underestimate the heat, dose sparingly and season again rather than over-season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen paprika, harvested unripe and stone-ground\u003c\/li\u003e\n\u003cli\u003eFrom Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eFresh-hot for fish, seafood and wok\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the paprika world: \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e as a smoke counterpart and \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e as a mild complement. For wok and Asian dishes: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. A classic Hungarian-Mediterranean pairing: \u003ca href=\"\/en\/products\/kernoel-gewuerzpaprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot paprika seed oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between green and red paprika?\u003c\/strong\u003e\u003cbr\u003e\nGreen paprika is harvested unripe and therefore has a grassy freshness and a clearer heat instead of the sweetish warmth of ripe red paprika varieties. It works more like a heat spice than as a colour and aroma carrier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I add green paprika early?\u003c\/strong\u003e\u003cbr\u003e\nGreen paprika needs a little time to develop its full aroma. With too short a cooking time it stays raw and grassy, with too high a heat it turns bitter. It's best added to the pan at the start of cooking and sweated along with the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose green paprika?\u003c\/strong\u003e\u003cbr\u003e\nCarefully, the heat is intense. 1 to 2 tsp per 4 portions is often enough. Better to season again than to over-season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the green paprika come from?\u003c\/strong\u003e\u003cbr\u003e\nThe green paprika comes from Spain and is packed by us in Klingenberg am Main, without additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between green and red paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green paprika is harvested unripe and therefore has a grassy freshness and a clearer heat instead of the sweetish warmth of ripe red paprika varieties. It works more like a heat spice than as a colour and aroma carrier.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I add green paprika early?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green paprika needs a little time to develop its full aroma. With too short a cooking time it stays raw and grassy, with too high a heat it turns bitter. It is best added to the pan at the start of cooking and sweated along with the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose green paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Carefully, the heat is intense. 1 to 2 tsp per 4 portions is often enough. Better to season again than to over-season.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the green paprika come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The green paprika comes from Spain and is packed by us in Klingenberg am Main, without additives.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564740579594,"sku":"30338","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-paprika-gemahlen-739803.jpg?v=1738084185"},{"product_id":"geraucherter-paprika","title":"Smoked paprika mild","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika mild, Pimentón de la Vera Dulce from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoked paprika mild is one of the great spice classics of Spanish cooking. Behind the name Pimentón de la Vera Dulce lies a centuries-old tradition: red paprika pods are slowly smoked over oak wood and then finely ground. The result is a sweet-smoky aroma with natural depth, not an artificial smoke flavour but authentic spice craft. Mild and without heat, with a clear smoky accent.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real all-purpose spice, for paella, patatas bravas, chorizo dishes, BBQ rubs, stews, chickpeas, soups, sauces, marinades and vegetable dishes. It also works excellently on eggs, hummus or fried fish. Simply scatter over the finished dish for an intense aroma finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Dulce from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak-wood fire, mild and sweet-smoky\u003c\/li\u003e\n\u003cli\u003eA classic for paella, chorizo, patatas bravas and aioli\u003c\/li\u003e\n\u003cli\u003eAlso in BBQ rubs, hummus and over fried potatoes\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you are looking for heat, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does mild differ from hot?\u003c\/strong\u003e\u003cbr\u003e\nOur mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e (Picante) with a clear heat. For universal use, the mild variety is the best choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does smoked paprika differ from liquid smoke?\u003c\/strong\u003e\u003cbr\u003e\nSmoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does mild differ from hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Our mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our smoked paprika hot (Picante) with a clear heat. For universal use, the mild variety is the best choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does smoked paprika differ from liquid smoke?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Smoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683457208586,"sku":"30341","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683457175818,"sku":"31265","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-mild-463927.jpg?v=1738084123"},{"product_id":"geraucherter-paprika-1","title":"Smoked paprika hot","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika hot, Pimentón de la Vera Picante from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe fiery sister of our mild smoked paprika. Fully ripe red paprika pods from western Spanish Extremadura are slowly smoked over oak wood and finely ground, in the centuries-old tradition of Pimentón de la Vera. The result is a sweet-smoky aroma with a clear push of heat, not an artificial smoke flavour but authentic spice craft. Origin Spain, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of Mediterranean and Spanish cooking, for patatas bravas, fried potatoes and white cabbage. A seasoning base for chorizo, paella and hearty stews. An accent in BBQ rubs, marinades, salsas and aioli. Where the mild paprika brings sweetness and smoke, the hot variety adds a fiery accent on top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Picante from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak wood, sweet-smoky with a clear push of heat\u003c\/li\u003e\n\u003cli\u003eA classic for chorizo, paella, patatas bravas and BBQ rubs\u003c\/li\u003e\n\u003cli\u003eAlso in marinades, salsas and aioli\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer it milder, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e without heat. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the smoked paprika hot?\u003c\/strong\u003e\u003cbr\u003e\nIt has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from the mild variety?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the smoked paprika hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from the mild variety?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564743004426,"sku":"30342","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-350837.jpg?v=1738084124"},{"product_id":"paradieskorner","title":"Grains of Paradise","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrains of paradise – West African heat like ginger in a seed\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGrains of paradise, also called Guinea pepper, unite the heat and freshness of ginger in a single seed. A West African classic that was highly prized in the medieval cooking of Europe.\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\u003eExcellent for aubergines, pumpkin, tomatoes, root vegetables, potatoes, rice, poultry and lamb. Add freshly ground at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e crush coarsely, roll tuna or similar in it and sear very briefly all around, for an exciting texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store the whole seeds dry, dark and sealed. Grind them only just before use so the lemony heat is preserved.\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 West African classic\u003c\/li\u003e\n\u003cli\u003eHeat and freshness like ginger\u003c\/li\u003e\n\u003cli\u003eFor root vegetables, lamb, poultry and tuna\u003c\/li\u003e\n\u003cli\u003eAdd freshly ground at the end\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\u003eComplement grains of paradise with our \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ereal red Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e for an exciting pepper variation.\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 do grains of paradise taste like?\u003c\/strong\u003e\u003cbr\u003e\nLike a mix of pepper and ginger, hot and finely savoury with a lemony freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they suitable for the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. Also mortared as a coarse finish on steak and tuna.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do they come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom West Africa, the home of Aframomum melegueta, a relative of ginger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store grains of paradise?\u003c\/strong\u003e\u003cbr\u003e\nStore the whole seeds dry, dark and sealed, and grind them only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do grains of paradise taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Like a mix of pepper and ginger, hot and finely savoury with a lemony freshness.\"}},{\"@type\":\"Question\",\"name\":\"Are grains of paradise suitable for the pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, very much so. Also mortared as a coarse finish on steak and tuna.\"}},{\"@type\":\"Question\",\"name\":\"Where do grains of paradise come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From West Africa, the home of Aframomum melegueta, a relative of ginger.\"}},{\"@type\":\"Question\",\"name\":\"How do I store grains of paradise?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store the whole seeds dry, dark and sealed, and grind them only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564744216842,"sku":"30349","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/paradieskoerner_cf1d0f7b-4f7e-48e3-94eb-ecfbf5815c03-462238.jpg?v=1738084249"},{"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":"echter-roter-kampot-pfeffer","title":"Genuine red Kampot pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGenuine red Kampot pepper, a fully ripe rarity from Cambodia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGenuine red Kampot pepper comes from the famous Kampot region in southern Cambodia and is among the finest peppers in the world. Unlike green or black pepper, these corns are harvested fully ripe. On the outside they taste fine, almost sweet and fruity, while the inner core holds a strong, lingering heat. A true rarity in limited availability.\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\u003eRed Kampot pepper is best enjoyed on its own. It pairs wonderfully with chicken and game, but also shows its fruity side with ripe mangoes, strawberries and in sweet patisserie. Add it only at the end so the fine aroma is preserved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e this pepper is too good and too soft for the pepper mill. Crush the corns in a mortar or scatter them whole over the finished dish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes red Kampot pepper special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKampot pepper is grown by hand and enjoys a worldwide reputation thanks to its terroir. The red, fully ripe version is the rarest harvest stage, as only a few corns ripen completely before they are picked. This makes it fruitier and more complex than green or black Kampot pepper.\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\u003eFully ripe red Kampot pepper from Cambodia\u003c\/li\u003e\n\u003cli\u003eFruity-sweet outside, strong and long-lasting heat at the core\u003c\/li\u003e\n\u003cli\u003eA rarity in limited availability\u003c\/li\u003e\n\u003cli\u003eBest crushed in a mortar, not in the mill\u003c\/li\u003e\n\u003cli\u003eIdeal with chicken, game, mango, strawberries and patisserie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you love special peppers, try our \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e with its berry note and the \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e with a eucalyptus-like freshness. With fruity desserts, a fine \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e makes a great salt finish. Find more specialities in our \u003ca href=\"\/en\/collections\/gewurz-raritaten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice rarities\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 shouldn't I put red Kampot pepper in the mill?\u003c\/strong\u003e\u003cbr\u003e\nThe fully ripe corns are softer than dried black pepper and can clog the mill. Crush them in a mortar instead, which also preserves the fine aroma better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does red Kampot pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nFine, almost sweet and fruity on the outside, with a strong and lingering heat at the inner core. A layered aroma that is clearly more complex than ordinary pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does red Kampot pepper go with best?\u003c\/strong\u003e\u003cbr\u003e\nWith chicken and game, but also with ripe fruit such as mango and strawberry and in sweet patisserie. Always add it at the very end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is special about Kampot pepper?\u003c\/strong\u003e\u003cbr\u003e\nIt comes from the Kampot region in Cambodia, is grown by hand and is considered one of the best peppers in the world. The fully ripe red stage is especially rare.\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 shouldn't I put red Kampot pepper in the mill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The fully ripe corns are softer than dried black pepper and can clog the mill. Crush them in a mortar instead, which also preserves the fine aroma better.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does red Kampot pepper taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fine, almost sweet and fruity on the outside, with a strong and lingering heat at the inner core. 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