{"title":"spice rarities for cooking experts","description":"\u003cp\u003e \u003cspan style=\"font-size: 15px;\"\u003eOur so-called \u003cb\u003eGold Edition is a select, exclusive product line\u003c\/b\u003e that was specially developed for ambitious amateur and professional chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan style=\"font-size: 15px;\"\u003e\u003cb\u003eThe Gold Edition combines the highest quality and rarity!\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","products":[{"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":"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":"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":"afrikanisches-perlensalz","title":"African pearl salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAfrican pearl salt, naturally grown salt pearls for mill and mortar\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAfrican pearl salt forms on the lakes and coasts of Africa, where heat, wind and wave pressure let the salt grow into round, pearl-shaped crystals. We fill it in our manufactory in Klingenberg am Main. It has a mild salt note and a characteristic, soft texture. Slight colour variations are natural and typical of the product.\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\u003eAfrican pearl salt is versatile. Grind the pearls in a mill with a ceramic grinder, crush them in a mortar with pepper, piment d'Espelette or herbs into an aromatic seasoning salt, or add them straight as a finishing salt over fish, salads, vegetables and soft cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The pearls are soft and grind easily. Use a ceramic grinder rather than a steel one and add the salt as a finish only at the end of cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSea bass with lemon butter and pearl salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFry two sea bass fillets in butter over medium heat for 3 minutes per side.\u003c\/li\u003e\n\u003cli\u003eFroth 50 g butter with the zest of an untreated lemon.\u003c\/li\u003e\n\u003cli\u003eArrange the fillets and spoon the lemon butter over them.\u003c\/li\u003e\n\u003cli\u003eTo finish, scatter a few pearl-salt crystals fresh from the mortar over the top and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes the pearl salt special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike harvested sea salt, pearl salt grows naturally into small spheres. This shape grinds especially evenly in a ceramic mill and gives a nice, crisp texture in the mortar. In taste it is mild and clean, without intrusive minerality, which makes it a good subtle finishing salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNaturally grown salt pearls from African lakes and coasts\u003c\/li\u003e\n\u003cli\u003eFormed by heat, wind and wave pressure\u003c\/li\u003e\n\u003cli\u003eSuitable for mills with a ceramic grinder\u003c\/li\u003e\n\u003cli\u003eIn a mortar with pepper or herbs into a fine seasoning salt\u003c\/li\u003e\n\u003cli\u003eMild and clean, for fish, salads and vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn the mortar you can combine the pearl salt with \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e. A fine finishing salt in flake form is our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more salts in our \u003ca href=\"\/en\/collections\/zucker-salze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esugar and salt world\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is African pearl salt?\u003c\/strong\u003e\u003cbr\u003e\nNaturally grown salt that crystallises into round pearls on the lakes and coasts of Africa through heat, wind and wave pressure. It has a mild salt note and a soft, pearl-shaped texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich mill is suitable?\u003c\/strong\u003e\u003cbr\u003e\nA mill with a ceramic grinder. The soft pearls grind easily and evenly in it. A steel grinder is less suitable for salt because salt can corrode it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I best use the pearl salt?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt only at the end over fish, salads, vegetables or soft cheese. In a mortar you can work it with pepper and herbs into your own seasoning salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy do colour and shape vary slightly?\u003c\/strong\u003e\u003cbr\u003e\nBecause it is a natural product. The shape and colour of the pearls vary slightly from batch to batch, which is normal and a sign of their natural formation.\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 African pearl salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Naturally grown salt that crystallises into round pearls on the lakes and coasts of Africa through heat, wind and wave pressure. It has a mild salt note and a soft, pearl-shaped texture.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which mill is suitable?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A mill with a ceramic grinder. The soft pearls grind easily and evenly in it. A steel grinder is less suitable for salt because salt can corrode it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I best use the pearl salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing salt only at the end over fish, salads, vegetables or soft cheese. In a mortar you can work it with pepper and herbs into your own seasoning salt.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do colour and shape vary slightly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because it is a natural product. The shape and colour of the pearls vary slightly from batch to batch, which is normal and a sign of their natural formation.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564712399114,"sku":"30297","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/afrikanisches_perlensalz-663371.jpg?v=1736523087"},{"product_id":"wusten-kristallsalz","title":"Desert Crystal Salt","description":"\u003ch2\u003eDesert crystal salt – an Egyptian salt rarity from the Sahara\u003c\/h2\u003e\n\u003cp\u003eThis extraordinary salt is hand-selected from the Egyptian Sahara – in one of the driest regions on earth, where ancient salt crystals have been preserved over millennia in the heat. The transparent to milky-white crystal needles impress with their delicate, wafer-fine structure. In the mouth they dissolve slowly and leave a dense, pleasantly warm saltiness without a sharp metallic after-bitterness.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eDesert crystal salt is a finishing salt – it belongs on the finished dish, not in the cooking pot. The long, fine needles keep their shape during finishing and set precisely dosed salt accents. Especially recommended with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoie gras\u003c\/strong\u003e – the gentle saltiness contrasts the fat perfectly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalmon and salmon trout\u003c\/strong\u003e – on crudo or quick-fried fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarpaccio\u003c\/strong\u003e – beef, venison or tuna\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate and caramel\u003c\/strong\u003e – a few crystals on dark ganache or a salted-caramel tart\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter and bread\u003c\/strong\u003e – on good butter for breakfast or a light supper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw vegetables\u003c\/strong\u003e – on tomatoes, cucumbers or radishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: foie gras with desert crystal salt and fig confit\u003c\/h2\u003e\n\u003cp\u003ePat the foie gras slices (80 g each) dry, sear sharply in a hot, uncoated pan for 30 seconds per side. Arrange immediately on a plate with brioche toast and fig confit. Just before serving, scatter with a few crystals of \u003cem\u003edesert crystal salt\u003c\/em\u003e and accent with freshly ground black pepper.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564728914186,"sku":"30317","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wusten-kristallsalz-758666.jpg?v=1736522884"},{"product_id":"chili-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":"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. A layered aroma that is clearly more complex than ordinary pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does red Kampot pepper go with best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With chicken and game, but also with ripe fruit such as mango and strawberry and in sweet patisserie. Always add it at the very end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is special about Kampot pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It 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.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564746215690,"sku":"30353","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/echter_roter_kampot-pfeffer-301702.jpg?v=1736523192"},{"product_id":"tasmanischer-pfeffer","title":"Tasmanian Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTasmanischer Pfeffer – wilder Bergpfeffer aus Australien\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDie wild wachsende australische Spezialität wird in sehr geringen Mengen geerntet und ist ein Geschmackserlebnis für Scharfschmecker. Auch Mountain Pepper Berry oder Bergpfeffer genannt – botanisch kein echter Pfeffer, sondern die getrocknete Beere des Bergpfefferstrauchs (\u003cem\u003eTasmannia lanceolata\u003c\/em\u003e).\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGeschmack und Aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eZunächst beerig, süß und angenehm sanft. Dann tritt die ständig wachsende Schärfe überraschend spät ein und bleibt lange am Gaumen. Durch langes Kochen verliert er etwas an Schärfe, behält aber sein beeriges Pfefferaroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVerwendung\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEin sensationelles Grillgewürz, das Hülsenfrüchte, Gemüse und Fleischeintöpfe verfeinert. Auch Basis für eine französische Pfeffersauce und herrlich aromatisch zu exotischen Früchten wie Ananas oder Mango.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWichtig:\u003c\/strong\u003e Wegen der wachsenden Schärfe äußerst sparsam dosieren. Nicht für die Pfeffermühle geeignet – die Beeren stattdessen im Mörser zerstoßen oder fein hacken. Kühl, trocken und dunkel lagern.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePfeffersauce mit tasmanischem Pfeffer in 3 Schritten\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSchalotten in Butter anschwitzen, mit einem Schuss Cognac ablöschen und Sahne oder Kalbsfond zugeben.\u003c\/li\u003e\n\u003cli\u003eWenig tasmanischen Pfeffer im Mörser zerstoßen und einrühren, kurz einkochen lassen.\u003c\/li\u003e\n\u003cli\u003eZu Steak oder Kurzgebratenem servieren und sparsam nachwürzen.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEigenschaften\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWildwuchs aus Australien, in geringen Mengen geerntet\u003c\/li\u003e\n\u003cli\u003eBeerig-süßes Aroma mit spät einsetzender, intensiver Schärfe\u003c\/li\u003e\n\u003cli\u003eBotanisch kein echter Pfeffer, sondern Bergpfefferbeere\u003c\/li\u003e\n\u003cli\u003eOhne Geschmacksverstärker, Rieselhilfen und Zusatzstoffe\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas passt dazu?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFür mehr Pfeffer-Vielfalt probiere unseren \u003cstrong\u003elangen Pfeffer\u003c\/strong\u003e oder die wärmenden \u003cstrong\u003eParadieskörner\u003c\/strong\u003e. Mehr in der \u003cstrong\u003ePfeffer-Kollektion\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHäufige Fragen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIst tasmanischer Pfeffer echter Pfeffer?\u003c\/strong\u003e\u003cbr\u003e\nNein. Es ist die getrocknete Beere des australischen Bergpfefferstrauchs, botanisch kein Verwandter des schwarzen Pfeffers, schmeckt aber pfeffrig-scharf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasmanischer Pfeffer oder langer Pfeffer?\u003c\/strong\u003e\u003cbr\u003e\nBeide sind exotische Pfefferspezialitäten mit eigenem Charakter. Tasmanischer Pfeffer ist beerig-süß mit spät einsetzender, intensiver Schärfe. Der \u003cstrong\u003elange Pfeffer\u003c\/strong\u003e schmeckt wärmer, süßlich und leicht anisartig, mit sanfterer Schärfe. Für kräftige, wachsende Schärfe nimmst du den tasmanischen Pfeffer, für warme Süße den langen Pfeffer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie scharf ist er?\u003c\/strong\u003e\u003cbr\u003e\nSehr scharf, aber die Schärfe baut sich verzögert auf. Deshalb anfangs sparsam dosieren und nachwürzen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKann ich ihn in die Pfeffermühle füllen?\u003c\/strong\u003e\u003cbr\u003e\nNein, dafür ist er nicht geeignet. Zerstoße die Beeren im Mörser oder hacke sie fein.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWozu passt er am besten?\u003c\/strong\u003e\u003cbr\u003e\nZum Grillen, zu Eintöpfen, Hülsenfrüchten und Gemüse, in Pfeffersaucen und sogar zu exotischen Früchten.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564757946634,"sku":"30366","price":16.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tasmanischer-pfeffer-183127.jpg?v=1736522975"},{"product_id":"wilder-andaliman-pfeffer","title":"Wild Andaliman Pepper","description":"\u003ch2\u003eWild Andaliman pepper – a rarity from Sumatra with an intense citrus note\u003c\/h2\u003e\n\n\u003cp\u003eWild Andaliman pepper is one of the rarest peppers in the world: it grows wild in the forests of the Batak region in North Sumatra and cannot be cultivated. What makes it unique is its aroma profile: an intense, almost electric citrus note reminiscent of bergamot and yuzu, combined with a light tingling mouthfeel that distantly recalls Szechuan pepper.\u003c\/p\u003e\n\n\u003cp\u003eFor cooks, Andaliman pepper is an insider tip: it gives dishes a fresh citrus dimension without acidity, and its special characteristic – the slight numbing sensation on the tongue – makes sauces and broths extraordinarily lively. In the Batak cuisine of Sumatra it is the traditional standard spice for fish and pork.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eAndaliman pepper can be used versatilely:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e especially with prawns, scampi, sea bass, salmon\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e excellent with light chicken or duck meat\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e as an ingredient in dashi, chicken broth, miso soups\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian curries and braised dishes:\u003c\/strong\u003e cooked along whole or added fresh on top\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e surprisingly good with citrus desserts, sorbets and fruity compotes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIts aroma unfolds best when the corns are freshly crushed in a mortar just before serving. Cooked along whole, it slowly releases its aromas and acts warmer and less fruity.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: prawns with Andaliman butter\u003c\/h2\u003e\n\n\u003cp\u003eMelt butter in a pan, add freshly crushed Andaliman pepper. Briefly fry raw prawns in it. Season with a splash of lemon and serve on toasted bread or with risotto. A preparation that shows how much effect this spice unfolds with little effort.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, seafood, poultry, Asian dishes, soups, broths and fruity desserts.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564832526602,"sku":"30795","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wilder_andaliman-pfeffer-607426.jpg?v=1736523082"},{"product_id":"clifford-bay-meersalzflocken","title":"Clifford Bay Sea Salt Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClifford Bay sea salt flakes, a fine aromatic finishing salt from New Zealand\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClifford Bay sea salt flakes come from the remote, unspoilt and sun-drenched salt bay on the South Island of New Zealand, one of the cleanest coasts in the world. The seawater dries in shallow pans in the sun, leaving behind coarse, fine and aromatic salt crystals with a gentle minerality.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSimply crush the coarse flakes between your fingers or add them to a salt mill. As a finishing salt they go on the dish only after cooking, so the crunch and aroma are preserved. They pair wonderfully with grilled fish and meat, with vegetables, and also on a good slice of bread and butter or tomatoes with olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e scatter the flakes over the dish just before serving so they keep their fine crunch.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Clifford Bay salt bay lies far from industry on one of New Zealand's most pristine coasts. This makes for a particularly pure salt with a fine aroma. The flake structure dissolves quickly on the tongue and gives the dish a clear, mineral salt taste without sharpness.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSea salt flakes from Clifford Bay, South Island New Zealand\u003c\/li\u003e\n\u003cli\u003eFine and aromatic with a gentle minerality\u003c\/li\u003e\n\u003cli\u003eCoarse crystals, crushable between the fingers or for the mill\u003c\/li\u003e\n\u003cli\u003eIdeal as a finishing salt for fish, meat and vegetables\u003c\/li\u003e\n\u003cli\u003ePure and natural from one of the cleanest coasts in the world\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOther fine finishing salts are our French \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/sylter-wildbeerensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSylt wild berry salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/zucker-salze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt and sugar world\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are Clifford Bay sea salt flakes good for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt for seasoning fish, meat, vegetables and bread and butter, just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the flakes?\u003c\/strong\u003e\u003cbr\u003e\nCrush them between your fingers or grind them in a salt mill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the salt come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the unspoilt Clifford Bay salt bay on the South Island of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the flakes taste?\u003c\/strong\u003e\u003cbr\u003e\nFine, aromatic and mineral, with a clear salt taste and no sharpness.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Clifford Bay sea salt flakes good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing salt for seasoning fish, meat, vegetables and bread and butter, just before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Crush them between your fingers or grind them in a salt mill.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the salt come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"From the unspoilt Clifford Bay salt bay on the South Island of New Zealand.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the flakes taste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fine, aromatic and mineral, with a clear salt taste and no sharpness.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564833673482,"sku":"30798","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/clifford_bay_salz-128958.jpg?v=1736523100"},{"product_id":"kardamomsaat-1","title":"Cardamom Seed","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCardamom seed, pure seeds without husk, easy to dose\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCardamom seed is the flavour-rich inner soul of the green cardamom pod, the small, intensely fragrant seeds without the woody husk. Aromatic-warm with an unmistakable depth, lightly citrus-eucalyptus in character. Packed in our workshop in Klingenberg am Main. Very easy to dose and grind.\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\u003eCardamom seed goes wonderfully with apples, pears, pulses, oranges, sweet potatoes and other root vegetables. Lightly crush or roast and grind beforehand, this activates the essential oils. Ideal in Indian curries, yeast pastries, oriental sweets, Arabic coffee and chai blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use sparingly, the aroma is concentrated. Store dry and well sealed, then the aroma keeps for a long time.\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\u003eCardamom seed without husk, easy to dose and grind\u003c\/li\u003e\n\u003cli\u003eA classic for curries, yeast pastries and oriental sweets\u003c\/li\u003e\n\u003cli\u003eHarmonises with apples, pears, pulses and root vegetables\u003c\/li\u003e\n\u003cli\u003eRoast lightly before use for maximum aroma\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\u003eWith whole \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e as a whole-pod variant. For patisserie and pastries: \u003ca href=\"\/en\/products\/gewurzzucker-libanon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLebanon spiced sugar\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-blossom sugar\u003c\/strong\u003e\u003c\/a\u003e and \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. For curries: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. For Christmas baking: \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e. For fresh grinding: \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\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 cardamom seed differ from whole cardamom?\u003c\/strong\u003e\u003cbr\u003eCardamom seed is only the inside without the woody husk, noticeably easier to dose and grind. Whole cardamom (pods) is suitable for curries and rice dishes to sweat along. Cardamom seed is the faster, more focused option.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use cardamom seed in Indian chai?\u003c\/strong\u003e\u003cbr\u003eLightly crush 4 to 6 seeds in a mortar, briefly bring to the boil in water with a cinnamon stick, cloves and ginger, stir in black tea, add milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose cardamom seed?\u003c\/strong\u003e\u003cbr\u003eSparingly, 4 to 6 seeds per portion in sweets, a small pinch in coffee. The aroma is concentrated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I roast cardamom seed?\u003c\/strong\u003e\u003cbr\u003eYes, even recommended. Roast briefly dry in the pan, then grind, this activates the essential oils and gives a fuller, more aromatic powder.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does cardamom seed differ from whole cardamom?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cardamom seed is only the inside without the woody husk, noticeably easier to dose and grind. Whole cardamom (pods) is suitable for curries and rice dishes to sweat along. Cardamom seed is the faster, more focused option.\"}},{\"@type\":\"Question\",\"name\":\"How do I use cardamom seed in Indian chai?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lightly crush 4 to 6 seeds in a mortar, briefly bring to the boil in water with a cinnamon stick, cloves and ginger, stir in black tea, add milk.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose cardamom seed?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, 4 to 6 seeds per portion in sweets, a small pinch in coffee. The aroma is concentrated.\"}},{\"@type\":\"Question\",\"name\":\"Can I roast cardamom seed?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, even recommended. Roast briefly dry in the pan, then grind, this activates the essential oils and gives a fuller, more aromatic powder.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564866769162,"sku":"30927","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kardamomsaat-halb-594811.jpg?v=1738084187"},{"product_id":"muskatnuss-1","title":"Whole Nutmeg","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole nutmeg, intensely savoury for potatoes, pumpkin and Christmas baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNutmeg is one of the few spices that home cooks regularly use wrongly – namely ground, from the packet. Nutmeg grated fresh over the dish tastes worlds more intense and deep, because the essential oils survive only a few minutes. We supply our nutmegs whole, checked for size and aroma, packed in our workshop in Klingenberg am Main. So you decide yourself when the spice reaches the plate.\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 mashed potato, crushed potatoes, spinach, cauliflower, pumpkin soup and béchamel. Seasons mince bolognese, lasagne, rissoles, meat fillings, egg dishes and pasta sauces. Also in gingerbread, speculoos, stollen, mulled wine and punch. Also an insider tip for seafood and sauces with cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e please grate nutmeg only at the end of cooking and directly over the dish. When cooked along, the fine aromas fade.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: creamy mashed potato\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe simplest dish in the world – and the acid test for good nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg floury potatoes\u003c\/li\u003e\n\u003cli\u003e200 ml warm milk\u003c\/li\u003e\n\u003cli\u003e50 g butter\u003c\/li\u003e\n\u003cli\u003e1\/2 freshly grated nutmeg\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: 1 tsp \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e for a roasted aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Peel the potatoes, cut into pieces and cook soft in salted water for about 20 minutes. Drain and let them steam off briefly. Mash with a masher or ricer, stir in warm milk and butter. Season with salt and pepper. Just before serving, grate the half nutmeg fresh over the purée – and generously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy whole nutmeg?\u003c\/strong\u003e Already-grated nutmeg loses its essential oils within a few days and then tastes only of wood. Grated fresh over the warm purée, the full, warm aroma unfolds only through the rising heat. It is exactly this moment that makes the difference between “okay” and “really good”.\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 nutmegs, checked for size and aroma\u003c\/li\u003e\n\u003cli\u003eIntensely savoury with a warm, lightly sweetish note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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\u003eFresh grating works best with the \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane Premium Zester grater\u003c\/strong\u003e\u003c\/a\u003e – the classic for nutmeg, citrus zest and hard cheese. If you like nutmeg as part of a blend, reach for \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e with roasted onions and blue fenugreek. Classic companions in German cooking are our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. The sister ingredient \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace (nutmeg flower)\u003c\/strong\u003e\u003c\/a\u003e brings a similar but finer aroma to light sauces.\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 grate nutmeg correctly?\u003c\/strong\u003e\u003cbr\u003e\nWith a fine grater, ideally a \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane Zester\u003c\/strong\u003e\u003c\/a\u003e. The nutmeg is stroked lightly over the grater; about two to three strokes per dish are enough for four portions. Grate directly over the dish so the aroma doesn't fade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use nutmeg for?\u003c\/strong\u003e\u003cbr\u003e\nFor mashed potato, spinach, pumpkin soup, béchamel, lasagne, rissoles, egg dishes, pasta with cream, gingerbread, speculoos, stollen, mulled wine and punch. Also with seafood and desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between nutmeg and mace?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same nutmeg tree. The nutmeg is the dried seed, \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e is the red seed coat. Mace tastes a little finer, less earthy, with a light pepperiness. In fine cuisine, light sauces are often seasoned with mace rather than nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does a whole nutmeg keep?\u003c\/strong\u003e\u003cbr\u003e\nStored cool and dry, several years. The essential oils stay protected in the shell. Once the nut has been grated, the grated powder should be used within a few days.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I grate nutmeg correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With a fine grater, ideally a Microplane Zester. The nutmeg is stroked lightly over the grater, about two to three strokes per dish are enough for four portions. Grate directly over the dish so the aroma does not fade.\"}},{\"@type\":\"Question\",\"name\":\"What can I use nutmeg for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For mashed potato, spinach, pumpkin soup, béchamel, lasagne, rissoles, egg dishes, pasta with cream, gingerbread, speculoos, stollen, mulled wine and punch. Also with seafood and desserts.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between nutmeg and mace?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both come from the same nutmeg tree. The nutmeg is the dried seed, mace is the red seed coat. Mace tastes a little finer, less earthy, with a light pepperiness. In fine cuisine, light sauces are often seasoned with mace rather than nutmeg.\"}},{\"@type\":\"Question\",\"name\":\"How long does a whole nutmeg keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored cool and dry, several years. The essential oils stay protected in the shell. Once the nut has been grated, the grated powder should be used within a few days.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564876992778,"sku":"30934","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aga_shopify_muskatnuss.png?v=1747771813"},{"product_id":"zitronenmyrte-1","title":"Lemon Myrtle","description":"\u003ch2\u003eLemon myrtle – an Australian aromatic herb with an intense citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon myrtle (\u003cem\u003eBackhousia citriodora\u003c\/em\u003e) is one of the most intense citrus herbs in the world – and comes from the rainforest of Australia. Its aroma is deeply lemony, lightly eucalyptus-like and with a gentle camphor note that makes the profile exotic and distinctive. Compared to fresh lemon, lemon myrtle acts more concentrated, more floral and noticeably more layered.\u003c\/p\u003e\n\n\u003cp\u003eIn modern fine cuisine this herb from the Australian bush tucker has established itself as a real discovery. It is suitable as a spice and flavouring in savoury as well as sweet cooking – and regularly surprises with its effect.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e especially good with salmon, sea bass and seafood as a finish or in marinades\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e chicken, poularde, duck – in marinades or mixed under the skin\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePork:\u003c\/strong\u003e loin steak, chop, ribs – lends a light citrus freshness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetarian dishes:\u003c\/strong\u003e with tofu, cauliflower, courgette and potatoes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e in panna cotta, crème brûlée, citrus sorbets, biscuits and cakes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTea:\u003c\/strong\u003e infused as an aromatic single herb or in herbal tea blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eLemon myrtle can be cooked along or used as a finish. Coarsely ground (like our product) it releases its aromas slowly and evenly. For desserts and teas, it is best to grind it fresh in a mortar just before preparation.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: salmon with a lemon-myrtle crust\u003c\/h2\u003e\n\n\u003cp\u003ePat the salmon fillet dry, brush with olive oil. Mix lemon myrtle, sea salt and a little ground pepper and scatter over the surface. Cook in the oven at 180 °C for 12 minutes, or sear in the pan on the skin side and let finish in its own juices. An unusual, aromatically convincing combination.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, pork, vegetarian dishes, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564931879178,"sku":"31215","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenmyrte_2023-10-468707.jpg?v=1736522992"},{"product_id":"chili-habanero-1","title":"Chili Habanero","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Chili Habanero, extremely hot with a fruity apricot-mango aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe habanero is among the hottest chilies in classic cooking, yet behind its fire lies an unmistakably fruity aroma with hints of apricot and mango. Ground, it is indispensable in Mexican, Brazilian and Peruvian cooking. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJust a knife-tip lifts salsas, bean pots, braises and BBQ sauces to a new level. The habanero pairs with beans, corn, tomato and tropical fruit and gives Caribbean and Latin American dishes their typical fiery, fruity character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e dose very carefully, start with a knife-tip and avoid contact with eyes and mucous membranes. Wash your hands thoroughly after seasoning.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eA fruity habanero salsa in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFinely dice a ripe mango or pineapple and put it in a bowl.\u003c\/li\u003e\n\u003cli\u003eStir in one to two knife-tips of ground habanero, the juice of a lime and a little salt.\u003c\/li\u003e\n\u003cli\u003eAdd finely chopped red onion and fresh coriander.\u003c\/li\u003e\n\u003cli\u003eLet it rest briefly and serve with tacos, grilled fish or chicken. Dose sparingly and add heat carefully.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike purely hot varieties, the habanero combines brutal heat with a pronounced tropical fruit. It is exactly this combination of fire and fruit that makes it so popular in Caribbean and Latin American cooking. As a powder it is especially easy to dose finely.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGround habanero with extreme heat\u003c\/li\u003e\n\u003cli\u003eFruity aroma with apricot and mango notes\u003c\/li\u003e\n\u003cli\u003eA classic of Mexican, Brazilian and Peruvian cooking\u003c\/li\u003e\n\u003cli\u003eIdeal for salsa, bean pot, braises and BBQ sauces\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn the heat scale, the habanero sits between our \u003ca href=\"\/en\/products\/chili-birds-eye\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bird's Eye\u003c\/strong\u003e\u003c\/a\u003e and the extreme \u003ca href=\"\/en\/products\/chili-bhut-jolokia\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Bhut Jolokia\u003c\/strong\u003e\u003c\/a\u003e, and it gets milder with the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e. For a complete dish, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ seasonings\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Chili Habanero?\u003c\/strong\u003e\u003cbr\u003e\nExtremely hot. A single knife-tip is enough, so dose carefully and add heat slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does habanero taste like?\u003c\/strong\u003e\u003cbr\u003e\nIntense heat with a fruity aroma reminiscent of apricot and mango.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground habanero for?\u003c\/strong\u003e\u003cbr\u003e\nFor salsas, bean dishes, braises and BBQ sauces, and for fruity, hot marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I handle it safely?\u003c\/strong\u003e\u003cbr\u003e\nDose very sparingly, avoid contact with eyes and mucous membranes and wash your hands after seasoning.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Chili Habanero?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Extremely hot. A single knife-tip is enough, so dose carefully and add heat slowly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does habanero taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Intense heat with a fruity aroma reminiscent of apricot and mango.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground habanero for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For salsas, bean dishes, braises and BBQ sauces, and for fruity, hot marinades.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I handle it safely?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dose very sparingly, avoid contact with eyes and mucous membranes and wash your hands after seasoning.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51178289692938,"sku":"31384","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_habanero-329970.jpg?v=1736523022"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/24_gewuerz_raritaeten-108386.png?v=1738948613","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/gewurz-raritaten.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}