{"title":"Buy seasoning salts","description":"\u003ch3 data-start=\"470\" data-end=\"534\"\u003e Seasoning salts – The perfect combination of salt and flavors\u003c\/h3\u003e\n\n \u003cp data-start=\"536\" data-end=\"985\" data-is-last-node=\"\"\u003eDiscover the finest \u003cstrong data-start=\"561\" data-end=\"576\"\u003eseasoning salts\u003c\/strong\u003e at the Altes Gewürzamt. Our \u003cstrong data-start=\"606\" data-end=\"634\"\u003ehigh-quality seasoning salts\u003c\/strong\u003e combine fine salt with select \u003cstrong data-start=\"672\" data-end=\"684\"\u003espices\u003c\/strong\u003e and herbs to give your \u003cstrong data-start=\"709\" data-end=\"722\"\u003edishes\u003c\/strong\u003e the perfect flavor. Ideal for \u003cstrong data-start=\"763\" data-end=\"774\"\u003emeat\u003c\/strong\u003e , \u003cstrong data-start=\"776\" data-end=\"785\"\u003efish\u003c\/strong\u003e , \u003cstrong data-start=\"787\" data-end=\"797\"\u003evegetables\u003c\/strong\u003e , \u003cstrong data-start=\"799\" data-end=\"809\"\u003esalads\u003c\/strong\u003e , and more – each \u003cstrong data-start=\"827\" data-end=\"841\"\u003eseasoning salt\u003c\/strong\u003e is a true asset to your kitchen. Refine your meals and experience the variety of our unique salt and spice blends!\u003c\/p\u003e","products":[{"product_id":"sylter-wildbeerensalz","title":"Sylt Wild Berry Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSylt wild berry salt – a fine-fruity seasoning salt with elderberry and lingonberry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAll-natural Sylt sea salt combined with black pepper, elderberries, lingonberries and wild blueberries – blended and packed in our workshop in Klingenberg am Main. The fine-fruity berry sweetness meets a lightly hot pepper depth, making this salt an aromatic finish for game, poultry and local fish.\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\u003eFruity and lightly sweet from the three kinds of berry, with the mineral saltiness of Sylt sea salt and a discreetly hot pepper note on the finish. The berries also give the salt dark, reddish flecks.\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\u003eAs a finishing salt over the finished dish: ideal with duck breast, game, poultry and local fish. Also with pot roast, root vegetables and – as a surprise – over chocolate cake or dark chocolate. Scatter a pinch just before serving so the berries and pepper keep their aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e No anti-caking agents, so shake briefly before use. Store dry and tightly closed so the salt does not clump.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt with Sylt sea salt and three kinds of berry\u003c\/li\u003e\n\u003cli\u003eFine-fruity sweetness with a fine pepper depth\u003c\/li\u003e\n\u003cli\u003eBlended 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 game, a robust \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e from the mill fits well. If you are after pure finishing salts, you will find them in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt collection\u003c\/strong\u003e\u003c\/a\u003e. More seasoning salts are in the \u003ca href=\"\/en\/collections\/gewurzsalze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eseasoned salts\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 Sylt wild berry salt good for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt for duck breast, game, poultry and local fish, as well as for pot roast and root vegetables. Surprisingly good over chocolate cake too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the salt taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity and sweet from elderberry, lingonberry and wild blueberry, mineral and salty from the Sylt sea salt, with a discreetly hot pepper note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I cook with it?\u003c\/strong\u003e\u003cbr\u003e\nNo, as a finishing salt scatter it just before serving. That keeps the fine berry and pepper aromas intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nStore it dry and tightly closed and shake briefly before use, as the salt contains no anti-caking agents.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Sylt wild berry salt good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing salt for duck breast, game, poultry and local fish, as well as for pot roast and root vegetables. Surprisingly good over chocolate cake too.\"}},{\"@type\":\"Question\",\"name\":\"What does the salt taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fruity and sweet from elderberry, lingonberry and wild blueberry, mineral and salty from the Sylt sea salt, with a discreetly hot pepper note.\"}},{\"@type\":\"Question\",\"name\":\"Should I cook with it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, as a finishing salt scatter it just before serving. That keeps the fine berry and pepper aromas intact.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store it dry and tightly closed and shake briefly before use, as the salt contains no anti-caking agents.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564448289034,"sku":"21552","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sylter_wildbeerensalz-777967.jpg?v=1736522856"},{"product_id":"gewurzsalz-bouillabaisse","title":"Bouillabaisse spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt, a saffron seasoning from the Mediterranean\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBouillabaisse is the queen of fish soups, and this spiced salt brings its unmistakable profile to the table, even when no fresh sea breeze is blowing. The base is the mild Luisenhaller deep-rock salt, refined with tomato flakes, hot rose paprika, garlic, parsley, star anise, fennel seed, fine saffron and thyme. The saffron gives the typical golden colour and its subtle, warm aroma. Star anise and fennel seed carry on the aromatic depth of Provence cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis spiced salt is geared towards fish and seafood, but is also suitable for Mediterranean vegetable dishes. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBouillabaisse\u003c\/strong\u003e, stir directly into the fish stock\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish soups and bisque\u003c\/strong\u003e, as a base salt for all creamy seafood sauces\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled fish\u003c\/strong\u003e, sea bass, red mullet, sea bream, salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSeafood\u003c\/strong\u003e, prawns, mussels, squid\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRisotto and paella\u003c\/strong\u003e, as a seasoning and colour salt instead of separate saffron\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMediterranean vegetable dishes\u003c\/strong\u003e, tomatoes, courgettes, aubergines, stuffed peppers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, Provence fish soup\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat 1 onion, 2 cloves of garlic and 1 fennel bulb in olive oil. Add 400 g tinned tomatoes and 800 ml fish stock. Season with 1 tsp Bouillabaisse spiced salt. Simmer for 20 minutes. Cut 500 g mixed fish fillets (cod, salmon, red mullet) into pieces and let them steep in the soup for 8 minutes. Serve with croutons and rouille.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean and savoury with saffron and thyme\u003c\/li\u003e\n\u003cli\u003eFor bouillabaisse, fish soups, risotto and paella\u003c\/li\u003e\n\u003cli\u003eWith Luisenhaller deep-rock salt and tomato flakes\u003c\/li\u003e\n\u003cli\u003eAlso with fried fish and seafood\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fish cookery, combine with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a second salt and \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a pepper accent. A Mediterranean complement: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e. For antipasti platters: \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the salt?\u003c\/strong\u003e\u003cbr\u003e\nMild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need additional saffron in my bouillabaisse?\u003c\/strong\u003e\u003cbr\u003e\nNo, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for meat dishes?\u003c\/strong\u003e\u003cbr\u003e\nLess so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Bouillabaisse spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need additional saffron in my bouillabaisse?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Bouillabaisse spiced salt also suitable for meat dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Less so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564714529034,"sku":"30300","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-bouillabaisse-679626.jpg?v=1736624360"},{"product_id":"gewuerzsalz-kraeuter-dose","title":"Herb spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerb spiced salt, Mediterranean sea salt with garden and wild herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt that upgrades almost any simple dish in one go: Luisenhaller deep-rock salt, carefully combined with Mediterranean garden and wild herbs. Thyme, rosemary, marjoram, sage, basil and wild savory give the salt an aromatic, full-bodied depth that a plain sea salt never achieves. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe herb salt is one of the most versatile spiced salts in the kitchen. It is suitable wherever herb freshness and saltiness are wanted together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSalads\u003c\/strong\u003e, scatter directly over tomato salad, caprese or mixed leaf salad\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled and oven vegetables\u003c\/strong\u003e, rub in before roasting\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta\u003c\/strong\u003e, into the pasta water or over finished pasta\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish and poultry\u003c\/strong\u003e, as a rub before frying or grilling\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHerb butter\u003c\/strong\u003e, with soft butter and a little lemon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried and oven potatoes\u003c\/strong\u003e, the perfect everyday seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDips and quark\u003c\/strong\u003e, an aromatic salad-dressing salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, herb-salt focaccia\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKnead 400 g flour, 7 g dried yeast, 1 tsp sugar, 250 ml lukewarm water and 3 tbsp olive oil into a dough. Let it prove for 1 hour. Press onto an oiled tray, make finger dimples, drizzle generously with olive oil. Top with herb spiced salt and optionally rosemary sprigs. Bake at 220 degrees Celsius for 20 to 25 minutes until golden brown.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Mediterranean seasoning salt with Luisenhaller deep-rock salt and wild herbs\u003c\/li\u003e\n\u003cli\u003eIdeal for caprese, tomato salad, pasta, fish and fried potatoes\u003c\/li\u003e\n\u003cli\u003eAlso in quark dips, salad dressings and soups\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from 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 Mediterranean cooking, combine with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. For pasta and pizza: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For fish and seafood: \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the salt?\u003c\/strong\u003e\u003cbr\u003e\nDry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\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\": \"Which herbs are included in the Herb spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Herb spiced salt suitable for marinades?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"160 g","offer_id":50684724085002,"sku":"30307","price":8.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50684724117770,"sku":"22780","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-kraeuter-626393.jpg?v=1736624361"},{"product_id":"gewurzsalz-poivres-rares","title":"Poivres Rares spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt, sea salt with three rare pepper varieties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt for pepper lovers: Mediterranean sea salt from Spain meets three characterful pepper varieties that together create a complex, multi-layered profile. Classic black pepper gives the familiar base heat. The resinous-savoury cubeb pepper from Indonesia brings eucalyptus notes and a long finish. Long pepper, finally, surprises with its warm, lightly sweet depth, reminiscent of nutmeg and cardamom. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis seasoning salt is suitable as a table spice and finishing salt for dishes with substance. Particularly good with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMature cheese\u003c\/strong\u003e, hard cheese, Parmesan, Comté, Manchego\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e, beef or venison, thinly sliced\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteak and beef fillet\u003c\/strong\u003e, as a rub before frying or for finishing\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried fish\u003c\/strong\u003e, on white fish and salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCold roast\u003c\/strong\u003e, on sliced roast with a little olive oil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBruschetta and tomato-mozzarella\u003c\/strong\u003e, as a finishing salt\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOven vegetables and roasted potatoes\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, beef fillet carpaccio with Poivres Rares\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze 200 g beef fillet for 30 minutes, then slice wafer-thin. Spread out on chilled plates. Drizzle with high-quality olive oil, a few drops of lemon juice over it, distribute thin Parmesan shavings. Before serving, scatter very thinly with Poivres Rares spiced salt and garnish with rocket.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with three rare pepper varieties\u003c\/li\u003e\n\u003cli\u003eBlack pepper, cubeb pepper and long pepper\u003c\/li\u003e\n\u003cli\u003eIdeal with hard cheese, beef and carpaccio\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout separating agents and additives, shake before use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a crisp finish, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for steak and game. A salt counterpart: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e. For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are Poivres Rares?\u003c\/strong\u003e\u003cbr\u003e\nFrench for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the three pepper varieties differ?\u003c\/strong\u003e\u003cbr\u003e\nBlack pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for soups and sauces?\u003c\/strong\u003e\u003cbr\u003e\nYes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Poivres Rares?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"French for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the three pepper varieties differ?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Black pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the Poivres Rares spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Poivres Rares spiced salt also suitable for soups and sauces?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564716167434,"sku":"30308","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-poivres-rares_22db0ecc-c377-4a2c-85d6-e67cdaaa8b79.jpg?v=1738650590"},{"product_id":"gewurzsalz-curry","title":"Curry spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry spiced salt, sea salt with a warm Indian seasoning\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMediterranean sea salt from Spain, refined with a balanced composition of fenugreek, turmeric, cumin, coriander, chilli, fennel and other warm spices. The result is a golden-shimmering salt that brings all the warmth of Indian curries to a dish in one go, without complexity, without weighing, without the big spice collection. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry salt is especially handy when time is short or when you want to season without cooking a complete curry. Ideal with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePoultry\u003c\/strong\u003e, chicken breast, turkey, poularde, fried or grilled\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish\u003c\/strong\u003e, salmon, cod, prawns, in the pan or on the grill\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRice and rice dishes\u003c\/strong\u003e, straight into the cooking water or as a table seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePulses\u003c\/strong\u003e, lentils, chickpeas, white beans\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRoasted vegetables\u003c\/strong\u003e, carrots, sweet potato, cauliflower, pumpkin\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eEggs\u003c\/strong\u003e, scrambled egg, omelette, boiled eggs sliced open\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, chicken breast with curry salt and yoghurt dip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePat 2 chicken breasts (180 g each) dry, rub with 1 tbsp olive oil, sprinkle generously with Curry spiced salt. Fry in the pan over medium-high heat for 5 to 6 minutes per side. Let rest. Alongside: stir 150 g natural yoghurt with fresh coriander, a little lemon juice and a pinch of curry salt. Serve with basmati rice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with a warm curry composition\u003c\/li\u003e\n\u003cli\u003eWith fenugreek, turmeric, cumin, coriander, chilli and fennel\u003c\/li\u003e\n\u003cli\u003eIdeal with fish, chicken, rice and lentils\u003c\/li\u003e\n\u003cli\u003eAlso with roasted carrots, sweet potatoes and cauliflower\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Indian curry world: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. An Asian complement: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for Thai and Indonesian dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the curry salt?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does curry salt differ from Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nCurry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nSimilar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs curry salt also suitable for vegetarian dishes?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Curry spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does curry salt differ from Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Curry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Similar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is curry salt also suitable for vegetarian dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564824203530,"sku":"30772","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz_curry-510165.jpg?v=1736762345"},{"product_id":"hollands-frittenwurze-2","title":"Dutch Fries Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDutch fries seasoning, the chips salt from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDutch fries seasoning is our bestseller for everything fried, roasted and from the air fryer. In our workshop in Klingenberg am Main we mix salt, tomato, paprika, garlic, onion, parsley, lovage and a few secret components that make up the profile. The character: savoury-tomatoey on the attack, garlic-warm in the background, with a herby lovage depth and a saltiness that sits exactly on the crisp chips – without sliding off.\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\u003eDutch fries seasoning is an all-rounder for deep fryer, oven and air fryer: for classic chips, sweet-potato fries, wedges, potato wedges, rösti, hash browns and fried potatoes. Also over burger patties, hot dogs, filled wraps, grilled corn on the cob or as a seasoning salt in salad dressing. Dust straight from the pan or fryer with the fries seasoning, toss briefly – done. If you fancy some variation, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e as a dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dutch fries seasoning already contains salt. Please don't add extra salt, or the dish will be too salty. Season chips only after frying or baking, never before – otherwise the garlic burns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: home-made oven wedges with garlic aioli\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA chips classic at restaurant level, on the table in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg waxy potatoes, unpeeled and cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp Dutch fries seasoning (to scatter after baking)\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e (to scatter)\u003c\/li\u003e\n\u003cli\u003eFor the aioli: 200 g mayonnaise, 3 cloves of garlic pressed, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e for the aioli freshness kick\u003c\/li\u003e\n\u003cli\u003eFresh parsley to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Soak the potato wedges in cold water for ten minutes (draws out the starch and makes them crisper), drain, pat dry well. Mix with olive oil, spread in a single layer on a baking tray. Bake at 220 °C fan for 30 minutes, turning once. Take out of the oven, immediately dust hot with Dutch fries seasoning and sweet paprika, toss. Stir an aioli from mayo, garlic, lemon and garden-herb salad seasoning – ready in 30 seconds. Serve with fresh parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Dutch fries seasoning?\u003c\/strong\u003e Lovage is the secret weapon. While standard chips salts rely only on salt and garlic powder, lovage brings in the herby depth that lifts chips from \"tasty\" to \"exceptional\". Just as important: seasoning only after frying – the aromas then stay intact.\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 seasoning salt with tomato, paprika, lovage and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for chips, wedges, fried potatoes, rösti and burgers\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 mashed potato and mash, reach for the \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e – the potato-heavy sister of the fries seasoning. Over bread and dripping bread, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebread-and-butter spice\u003c\/strong\u003e\u003c\/a\u003e is first choice. For the salad bowl alongside: \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e. Classic companions to a bratwurst are our \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for rolls and our \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e as a spread. For the hot variant: a dollop of \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e in the mayo. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season chips with the fries seasoning?\u003c\/strong\u003e\u003cbr\u003e\nAlways only after frying or baking, immediately as they come out of the hot fat or oven – the seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it also work in the air fryer?\u003c\/strong\u003e\u003cbr\u003e\nYes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint – it works more concentrated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Dutch fries seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nOver avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings – half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\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\": \"When do I season chips with the fries seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always only after frying or baking, immediately as they come out of the hot fat or oven. The seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it also work in the air fryer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint, it works more concentrated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Dutch fries seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings: half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"140 g","offer_id":50683645952266,"sku":"30997","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":50786693677322,"sku":"23561","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":50683645985034,"sku":"22779","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/hollands-frittenwuerze.jpg?v=1738650463"},{"product_id":"rauchiges-chilisalz-1","title":"Smoky Chili Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoky chilli salt, a fruity, smoky heat as a finishing salt\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoky chilli salt from the Altes Gewürzamt in Klingenberg. A pleasant heat meets a fruity, smoky depth made from Pakistani rock salt, two chilli varieties, smoked paprika and Salish alderwood smoked salt. The ideal finishing seasoning for salmon, steak, vegetables and fried egg.\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\u003eScatter the chilli salt classically as a finish over steak, salmon, fried egg and oven vegetables. In BBQ marinades it adds a smoky, piquant accent. Our tip: season popcorn with it for a surprisingly good snack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry and shake before use. The salt contains no anti-caking agents and can therefore clump slightly, just shake it loose. Bird's eye chilli is noticeably hot, so dose sparingly.\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\u003ePakistani rock salt with two chilli varieties\u003c\/li\u003e\n\u003cli\u003eWith smoked paprika and Salish alderwood smoked salt\u003c\/li\u003e\n\u003cli\u003eFruity, smoky heat as a finishing seasoning\u003c\/li\u003e\n\u003cli\u003eA classic for salmon, steak, fried egg and popcorn\u003c\/li\u003e\n\u003cli\u003eNo 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\u003eAs a mild all-round salt our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e fits well, for an even smokier note the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e. You will find more salts in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the smoky chilli salt?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the chilli salt for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, it adds a smoky, piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use smoky chilli salt for best?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the salt sometimes clump?\u003c\/strong\u003e\u003cbr\u003e\nBecause it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is the smoky chilli salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"Can I use the chilli salt for marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it adds a smoky piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\"}},{\"@type\":\"Question\",\"name\":\"What do I use smoky chilli salt for best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\"}},{\"@type\":\"Question\",\"name\":\"Why does the salt sometimes clump?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"130 g","offer_id":50684606349578,"sku":"31229","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"14 g","offer_id":50684606382346,"sku":"23346","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rauchiges-chilisalz_9c746dbd-8322-4e68-8c49-3c1da6c91195-756957.jpg?v=1736762461"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/27_gewuerzsalze-553277.png?v=1738948631","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/gewurzsalze.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}