{"title":"Grilling","description":"\u003cp data-start=\"91\" data-end=\"174\"\u003e\u003cstrong data-start=\"91\" data-end=\"174\"\u003eSpices and rubs for the grill – perfect seasoning for unforgettable barbecue moments\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"176\" data-end=\"650\"\u003e Only with the right seasoning does grilled food become a culinary highlight. In our grill collection, you'll find carefully selected spices and rubs that enhance the flavor of meat, fish, and vegetables. From smoky BBQ blends to fiery chili blends and aromatic herb combinations, each creation takes grilling fun to a new level. Discover high-quality ingredients, expert craftsmanship, and authentic flavor for true grill connoisseurs!\u003c\/p\u003e","products":[{"product_id":"veggiekuche","title":"Veggie Kitchen","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVeggie Kitchen, a gift box with six spices for plant-based cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSix blends that add depth to your vegetable cooking with no effort - from the hearty all-rounder through fresh salad herbs to Thomas Vilgis' dark umami blend. We compose the blends in our workshop in Klingenberg am Main. With one reach you bring plenty of flavour to vegetables, potatoes, salads, soups and pulses.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e (35 g) - savoury all-purpose blend for vegetables and soups\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKartoffelstampfgewürz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - for mash, fried potatoes and roast vegetables\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalatgewürz Gartenkräuter\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fresh herb blend for salads and dressings\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomaten-Paradeisersalz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fruity vegetable salt for tomatoes and antipasti\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVilgis Erde\u003c\/strong\u003e\u003c\/a\u003e (25 g) - dark umami blend for vegetables and braises\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e - spice blend for red lentils and dal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEach tin covers a different part of the plant-based kitchen: savoury all-rounders for vegetables and soups, herbs for salads, a vegetable salt for tomato dishes and a masala for pulses. Stir the blends in while cooking or use them as a finish over the finished dish. You can reorder your favourites in full size afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e toast the masala and the Erde briefly in oil or stock so they release their full aroma. Add the salad blend and the vegetable salt only at the end so the herb notes stay fresh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed Lentil Dal in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse 200 g red lentils in cold water until the water runs clear.\u003c\/li\u003e\n\u003cli\u003eSweat one finely diced onion and a little garlic in oil until translucent, then toast 2 tsp \u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e briefly.\u003c\/li\u003e\n\u003cli\u003eAdd the lentils, pour in 600 ml water or vegetable stock and simmer for 15 to 20 minutes until soft, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve with a squeeze of lemon and fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSix spices and blends for vegetarian and vegan cooking\u003c\/li\u003e\n\u003cli\u003eFor vegetables, potatoes, salads, soups and pulses\u003c\/li\u003e\n\u003cli\u003eBlends from our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality magnetic gift box, an elegant present\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen vegetables take the lead, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock paste\u003c\/strong\u003e\u003c\/a\u003e rounds off soups and braises, while the \u003ca href=\"\/en\/products\/orientalischer-gemusezauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOriental vegetable blend\u003c\/strong\u003e\u003c\/a\u003e brings a warm note to roast vegetables and couscous. If you also season at the grill, the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e box is the matching counterpart to give as a gift. You'll find more everyday blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is in the Veggie Kitchen box?\u003c\/strong\u003e\u003cbr\u003eSix spices and blends: Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten-Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the box vegetarian and vegan?\u003c\/strong\u003e\u003cbr\u003eThe box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVeggie Kitchen or Grill Kitchen - which box fits?\u003c\/strong\u003e\u003cbr\u003eThe Veggie Kitchen bundles six blends for plant-based cooking, while the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e is geared to grilling. For a purely plant-based kitchen or as a gift for vegetarians the Veggie Kitchen is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do I find the ingredients and allergens?\u003c\/strong\u003e\u003cbr\u003eEach blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the box make a good gift?\u003c\/strong\u003e\u003cbr\u003eYes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is in the Veggie Kitchen box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Six spices and blends Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the box vegetarian and vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Veggie Kitchen or Grill Kitchen which box fits?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Veggie Kitchen bundles six blends for plant-based cooking while the Grill Kitchen is geared to grilling. For a purely plant-based kitchen the Veggie Kitchen is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where do I find the ingredients and allergens?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Each blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the box make a good gift?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564528242954,"sku":"22312","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Veggiekueche_innen_web.png?v=1750719921"},{"product_id":"curry-ketchup","title":"Curry Ketchup","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry ketchup with its own curry blend, fruity and savoury from the workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry ketchup is the German answer to the currywurst – and our answer to industrial ketchup with flavourings and thickeners. We use sun-ripened tomatoes and our own, harmoniously balanced curry blend from the workshop. The result is a ketchup that tastes of tomato and of curry – not of sugar and acidity. Made and packed in Klingenberg am Main, without flavour enhancers and without additives.\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 currywurst, fried sausage, chips and burgers. It refines sandwiches, hot dogs and grilled meat. It works as a base for spicy dips, BBQ marinades and quick pasta sauces. Also as a seasoning in stews, minced-meat pans and Asian bowls. After opening, store cool and use up within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the curry ketchup is noticeably more aromatic than industrial products. A smaller amount is usually enough – best to taste first, then add more.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic currywurst in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Berlin classic can be this simple when the ketchup is right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 high-quality fried sausages (ideally without skin)\u003c\/li\u003e\n\u003cli\u003e4 tbsp curry ketchup\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ea little water, 1 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 portions of chips with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e fry the sausages all over in hot oil and cut into slices. Heat the curry ketchup with a little water in the pan so that it becomes slightly thinner. Toss the sausage pieces in it and arrange on plates. Dust with extra curry powder. Serve with chips and fries seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our curry ketchup?\u003c\/strong\u003e Industrial ketchup often has more sugar than tomato, plus starch, flavourings and acidifiers. Our curry ketchup is pure taste – tomato, curry, sweetness from the fruit itself. Adding extra curry powder lifts the taste to snack-bar level, with honest ingredients.\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\u003eCurry ketchup with a high tomato content and its own curry blend\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\u003cli\u003eVersatile with currywurst, burgers and grilled meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic partners for the curry ketchup are \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e for the chips and our ready curry powders \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e for dusting. If you love grilling, 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. For a BBQ marinade on poultry, \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e works well, for beef \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity alternative to ketchup, reach for the \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\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 sets your curry ketchup apart from supermarket products?\u003c\/strong\u003e\u003cbr\u003e\nWe use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato – with us it is the other way round. You taste the tomato and the curry, not the additives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use curry ketchup for?\u003c\/strong\u003e\u003cbr\u003e\nClassically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the curry ketchup vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does curry ketchup keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nStore sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products – that is normal and a sign of honest ingredients.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets your curry ketchup apart from supermarket products?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato. With us it is the other way round. You taste the tomato and the curry, not the additives.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use curry ketchup for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the curry ketchup vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does curry ketchup keep after opening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Store sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products. That is normal and a sign of honest ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564654006538,"sku":"23372","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry-ketchup-titelbild-neu.jpg?v=1788360512"},{"product_id":"chili-ancho","title":"Chili Ancho","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Ancho Chili, a fruity-sweet poblano for mole and Mexican sauces\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe ancho chili is the dried poblano and one of the most important chilies in Mexican cooking. Ground, it brings a fruity-sweet aroma with notes of dried plum and raisin and a fine tobacco note in the background. The heat is mild to medium, with the fruitiness to the fore. We pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGround ancho is the base for classic mole sauces such as mole negro and mole rojo. It gives enchilada sauces, adobo marinades, chocolate sauces and braises depth and fruit without too much heat, and seasons Mexican bean dishes, pozole and BBQ rubs. It harmonises especially well with dark chocolate, red wine and braised beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the fruity aroma develops best. Dose sparingly at first and adjust later.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAncho adobo marinade in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 2 tbsp of ground ancho with 1 tbsp oil, 2 tbsp water and 1 tbsp vinegar into a paste.\u003c\/li\u003e\n\u003cli\u003eGrate in two cloves of garlic and season with 1 tsp oregano, a little cumin and salt.\u003c\/li\u003e\n\u003cli\u003eCoat pork, beef or chicken with the marinade and let it rest for at least two hours.\u003c\/li\u003e\n\u003cli\u003eFry or grill the meat and serve with lime and fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAncho belongs, with guajillo and pasilla, to the classic trio of Mexican mole chilies. Unlike hot varieties, ancho puts the fruit to the fore, plum, raisin and a subtle smoky, tobacco note give sauces depth while the heat stays mild.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried poblano chili, finely ground\u003c\/li\u003e\n\u003cli\u003eFruity-sweet with plum, raisin and tobacco notes\u003c\/li\u003e\n\u003cli\u003eMild to medium hot, fruit to the fore\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and enchilada sauce\u003c\/li\u003e\n\u003cli\u003eAlso for chocolate sauces, BBQ rubs and bean soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine ancho with \u003ca href=\"\/en\/products\/chili-guajillo\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Guajillo\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-pasilla\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Pasilla\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Chili Ancho?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The fruitiness is to the fore and the heat is easy to control.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is ancho exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried form of the poblano chili, here finely ground. It is one of the most important chilies in Mexican cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ancho for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo marinades, enchilada and chocolate sauces and for braises and bean soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the fruity depth develops best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Chili Ancho?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium. The fruitiness is to the fore and the heat is easy to control.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is ancho exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried form of the poblano chili, here finely ground. It is one of the most important chilies in Mexican cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ancho for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo marinades, enchilada and chocolate sauces and for braises and bean soups.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the fruity depth develops best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564734484746,"sku":"30323","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_ancho-730044.jpg?v=1736523018"},{"product_id":"gruner-chili-jalapeno","title":"Green Jalapeño Chili","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen jalapeño chili, grassy-fresh heat for salsas and soups\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDried green jalapeño chili from Mexico, ground and packed in Klingenberg am Main. With a grassy-fresh note and a piquant yet pleasant heat. A classic of Tex-Mex and Mexican cooking, noticeably lighter and greener in aroma than red chili.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for seasoning soups, stews, salsas and hot sauces. Ideal wherever bacon fits, so for bean dishes, hearty pan dishes and meatballs. An accent in guacamole, pico de gallo and in marinades for poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the aroma develops best when cooked along, for fresher heat scatter on at the end. Store dry and dark.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried green jalapeño chili, ground\u003c\/li\u003e\n\u003cli\u003eGrassy-fresh with a piquant, medium heat\u003c\/li\u003e\n\u003cli\u003eA classic for salsas, tacos and stews\u003c\/li\u003e\n\u003cli\u003eAlso in guacamole and pico de gallo\u003c\/li\u003e\n\u003cli\u003eChili from Mexico, ground in Klingenberg, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Tex-Mex cooking: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e for bean stews, \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e as a smoke counterpart, \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot marinades. For guacamole: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish. A BBQ complement: \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is green jalapeño?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot, noticeably more savoury than red chili. The heat is clearly perceptible but not burning. If you like it hotter, combine with habanero or fresh chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does green jalapeño differ from red?\u003c\/strong\u003e\u003cbr\u003e\nGreen jalapeño is harvested unripe, grassy-fresh, savoury and a little less sweet. Red jalapeño is harvested ripe, fruitier and with more sweetness. Both have a similar heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the chili?\u003c\/strong\u003e\u003cbr\u003e\nGreen jalapeño unfolds its aroma best when cooked along. For fresher heat, scatter on afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the chili come from?\u003c\/strong\u003e\u003cbr\u003e\nThe green jalapeño comes from Mexico and is ground and packed by us in Klingenberg am Main, without additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is green jalapeño?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Medium-hot, noticeably more savoury than red chili. The heat is clearly perceptible but not burning. If you like it hotter, combine with habanero or fresh chili.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does green jalapeño differ from red?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green jalapeño is harvested unripe, grassy-fresh, savoury and a little less sweet. Red jalapeño is harvested ripe, fruitier and with more sweetness. Both have a similar heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add the green jalapeño?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green jalapeño unfolds its aroma best when cooked along. For fresher heat, scatter on afterwards.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the green jalapeño come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The green jalapeño comes from Mexico and is ground and packed by us in Klingenberg am Main, without additives.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736450826,"sku":"30328","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener_chili_jalapeno_gemahlen-350913.jpg?v=1736762401"},{"product_id":"geraucherter-paprika","title":"Smoked paprika mild","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika mild, Pimentón de la Vera Dulce from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoked paprika mild is one of the great spice classics of Spanish cooking. Behind the name Pimentón de la Vera Dulce lies a centuries-old tradition: red paprika pods are slowly smoked over oak wood and then finely ground. The result is a sweet-smoky aroma with natural depth, not an artificial smoke flavour but authentic spice craft. Mild and without heat, with a clear smoky accent.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real all-purpose spice, for paella, patatas bravas, chorizo dishes, BBQ rubs, stews, chickpeas, soups, sauces, marinades and vegetable dishes. It also works excellently on eggs, hummus or fried fish. Simply scatter over the finished dish for an intense aroma finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Dulce from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak-wood fire, mild and sweet-smoky\u003c\/li\u003e\n\u003cli\u003eA classic for paella, chorizo, patatas bravas and aioli\u003c\/li\u003e\n\u003cli\u003eAlso in BBQ rubs, hummus and over fried potatoes\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you are looking for heat, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does mild differ from hot?\u003c\/strong\u003e\u003cbr\u003e\nOur mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e (Picante) with a clear heat. For universal use, the mild variety is the best choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does smoked paprika differ from liquid smoke?\u003c\/strong\u003e\u003cbr\u003e\nSmoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does mild differ from hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Our mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our smoked paprika hot (Picante) with a clear heat. For universal use, the mild variety is the best choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does smoked paprika differ from liquid smoke?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Smoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683457208586,"sku":"30341","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683457175818,"sku":"31265","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-mild-463927.jpg?v=1738084123"},{"product_id":"geraucherter-paprika-1","title":"Smoked paprika hot","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika hot, Pimentón de la Vera Picante from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe fiery sister of our mild smoked paprika. Fully ripe red paprika pods from western Spanish Extremadura are slowly smoked over oak wood and finely ground, in the centuries-old tradition of Pimentón de la Vera. The result is a sweet-smoky aroma with a clear push of heat, not an artificial smoke flavour but authentic spice craft. Origin Spain, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of Mediterranean and Spanish cooking, for patatas bravas, fried potatoes and white cabbage. A seasoning base for chorizo, paella and hearty stews. An accent in BBQ rubs, marinades, salsas and aioli. Where the mild paprika brings sweetness and smoke, the hot variety adds a fiery accent on top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Picante from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak wood, sweet-smoky with a clear push of heat\u003c\/li\u003e\n\u003cli\u003eA classic for chorizo, paella, patatas bravas and BBQ rubs\u003c\/li\u003e\n\u003cli\u003eAlso in marinades, salsas and aioli\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer it milder, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e without heat. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the smoked paprika hot?\u003c\/strong\u003e\u003cbr\u003e\nIt has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from the mild variety?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the smoked paprika hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from the mild variety?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564743004426,"sku":"30342","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-350837.jpg?v=1738084124"},{"product_id":"geraucherter-schwarzer-pfeffer","title":"Smoked black pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked black pepper, Indian highland pepper with a beechwood smoke aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis pepper is no given. Indian highland pepper, carefully selected, is cold-smoked over several days in beechwood smoke in our workshop in Klingenberg am Main. The result is a unique spice with a striking smoke note, a fruity pepper heat and a pleasant warmth, like a smokehouse in pepper form.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreshly mortared, the smoked pepper unfolds its full potential: as a powerful finish on steaks, game, lamb, braised roasts, stews, pumpkin dishes and smoked fish such as salmon or trout. It is an experience on cheese too. Whenever a dish needs smoky depth, a touch is enough, the smoke pepper is expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e smoked pepper belongs in the mortar, not in the pepper mill. Mortaring breaks the corns open gently and releases the essential oils along with the beechwood smoke. Add it only at the end over the finished dish, as the smoke character evaporates when cooked along.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian highland pepper, cold-smoked in Germany\u003c\/li\u003e\n\u003cli\u003eA striking beechwood smoke aroma with a fruity heat\u003c\/li\u003e\n\u003cli\u003eFor game, lamb, steak, braised roast and smoked salmon\u003c\/li\u003e\n\u003cli\u003eOnly for the mortar, not for pepper mills\u003c\/li\u003e\n\u003cli\u003eMade and smoked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a complete smoke-aroma duo, our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e work well. If you like rare pepper varieties, reach for the \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e. As a braising spice for dark sauces we recommend \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy only in the mortar, not in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nMortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does smoked pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add it?\u003c\/strong\u003e\u003cbr\u003e\nAlways at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from normal pepper?\u003c\/strong\u003e\u003cbr\u003e\nFuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why only in the mortar, not in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mortaring breaks the peppercorns open gently and releases the essential oils along with the beechwood smoke. In the pepper mill it is ground too fine and the aroma flattens.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does smoked pepper taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fruity-peppery with a clearly perceptible beechwood smoke, like a smokehouse in pepper form. The heat is warm and savoury, not biting.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Always at the end, just before serving. Scatter it freshly mortared over steaks, salmon fillet or the finished braise. When cooked along, the smoke character evaporates.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it differ from normal pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fuller, warmer and more complex. Anyone who loves steak and smoked salmon will recognise the aroma immediately, this is wood-oven pepper in its purest form.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564747395338,"sku":"30359","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-pfeffer-ganz.jpg?v=1738650530"},{"product_id":"baharat-dose","title":"Baharat ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaharat, the classic Middle Eastern spice blend for lamb and kebab\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBaharat (Arabic for \"spices\") is the classic blend of Middle Eastern and North African cooking, with almost every household between Morocco and Iran keeping a tin of its own house mix. We compose our version in our workshop in Klingenberg am Main from eleven components: black pepper, hot paprika, paprika flakes, cumin, cloves, coriander seeds, nigella, chili, mace, garlic and cardamom. Warm, lightly sweet and piquant, with the depth of a blend handed down over centuries.\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 minced lamb, cevapcici, meatballs, burger patties, kebab, köfte and skewers off the grill. Also for rice dishes, couscous, tagines, braises, fried potatoes and roasted root vegetables. In yoghurt marinades, hummus and over falafel as a seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Baharat is very aromatic and lightly hot. Work your way up carefully – a level teaspoon per 500 g of minced meat is usually enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb köfte in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine 500 g minced lamb with a finely diced onion, a clove of garlic and a level tablespoon of Baharat.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and form small elongated köfte.\u003c\/li\u003e\n\u003cli\u003eSear sharply on all sides in a pan with olive oil until the köfte are golden brown.\u003c\/li\u003e\n\u003cli\u003eServe with a yoghurt-tahini sauce and a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e, alongside couscous or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eOriental spice blend of eleven components\u003c\/li\u003e\n\u003cli\u003eWarm, lightly sweet and piquant\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a lamb, kebab, köfte and cevapcici seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to go deeper into the North African world, reach for our \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e with more than 25 components. Indian counterparts are the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any oriental dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For vegetables, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Baharat mean?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is Arabic and simply means \"spices\". In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Baharat for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Baharat and \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003eRaz el Hanout\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Baharat?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Baharat mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is Arabic and simply means spices. In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Baharat for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Baharat and Raz el Hanout?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50682724417802,"sku":"30393","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50682724385034,"sku":"31264","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50682724352266,"sku":"23205","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/baharat-titelbild-neu.jpg?v=1788360542"},{"product_id":"bbq-beef-dose","title":"BBQ Beef","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Beef — a bold grill and roasting blend for beef\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Beef is our boldest beef seasoning for steak, brisket and everything off the smoker. We compose it in our workshop in Klingenberg am Main from salt, black pepper, long pepper, green pepper, onions, garlic, smoked salt, allspice, cloves and a pinch of chili. A warm, savoury blend with a subtle smoky note that lifts any T-bone and any pulled beef to BBQ heaven.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for T-bone steak, tomahawk, entrecôte, beef fillet and brisket. Seasons burger patties, pulled beef, pot roast and beef ragout. Also for spare ribs, pepper sauce and smoker marinades. Rub on generously straight before searing or grilling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Beef already contains salt. Please don't add extra salt, or the meat turns too salty. A level tablespoon per 500 g of meat is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eT-bone steak off the grill in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the T-bone out of the fridge an hour before grilling and pat it dry with kitchen paper.\u003c\/li\u003e\n\u003cli\u003eRub with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, then apply BBQ Beef generously to both sides.\u003c\/li\u003e\n\u003cli\u003eOnto the hot grill: sear over direct heat for two minutes per side, then move to the indirect zone and bring up to a core temperature of 54 °C at around 110 °C.\u003c\/li\u003e\n\u003cli\u003eRest for five minutes before slicing, and serve with a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and freshly ground \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBeef spice blend with three peppers and a smoky note\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\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak seasoning, brisket rub and burger spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you grill poultry alongside, add our \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e, the chicken counterpart of the same workshop philosophy. For a classic French steak butter, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is perfect. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e, the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e or the single-origin \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e. For a ready sauce to brush on, 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 is the ideal addition. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\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 BBQ Beef for?\u003c\/strong\u003e\u003cbr\u003e\nFor T-bone steak, tomahawk, entrecôte, beef fillet, brisket, burger patties, pulled beef, pot roast, beef ragout and spare ribs. Also in BBQ sauces, in smoker marinades and as a seasoning for gravies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. BBQ Beef contains regular salt and a smoked salt for the smoky note. If you add more salt, the meat turns too salty. Simply use the blend on its own and finish with a pinch of Fleur de Sel when serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does BBQ Beef differ from BBQ Chicken?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Beef is distinctly bolder and more peppery, with three peppers and a smoked salt for beef affinity. \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is fruitier and milder, with a tomato and paprika accent for poultry. Beef for beef and game, Chicken for chicken and turkey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I leave steak with BBQ Beef before grilling?\u003c\/strong\u003e\u003cbr\u003e\nOne to two hours in the fridge is enough, or even just thirty minutes before grilling. Overnight isn't ideal because of the salt content — the meat would draw water and develop less of a sear crust.\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 BBQ Beef for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For T-bone steak, tomahawk, entrecôte, beef fillet, brisket, burger patties, pulled beef, pot roast, beef ragout and spare ribs. Also in BBQ sauces, in smoker marinades and as a seasoning for gravies.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. BBQ Beef contains regular salt and a smoked salt for the smoky note. If you add more salt, the meat turns too salty. Simply use the blend on its own and finish with a pinch of Fleur de Sel when serving.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does BBQ Beef differ from BBQ Chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Beef is distinctly bolder and more peppery, with three peppers and a smoked salt for beef affinity. BBQ Chicken, by contrast, is fruitier and milder, with a tomato and paprika accent for poultry. Beef for beef and game, Chicken for chicken and turkey.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I leave steak with BBQ Beef before grilling?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to two hours in the fridge is enough, or even just thirty minutes before grilling. Overnight isn't ideal because of the salt content, the meat would draw water and develop less of a sear crust.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50682840514826,"sku":"30394","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50682840482058,"sku":"31260","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682840547594,"sku":"22773","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq-beef-titelbild-neu.jpg?v=1788360474"},{"product_id":"bbq-chicken-1","title":"BBQ Chicken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Chicken — a savoury blend for chicken, turkey and poultry off the grill\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Chicken is a ready-made spice blend of salt, tomato, paprika and 16 more warm spices, tuned to chicken, turkey and all poultry cuts. We compose it in our workshop in Klingenberg am Main and bring the exotic aromatics of Mauritian cooking into your garden: savoury, lightly sweet, with warm depth. Salt is included, so there's nothing left to season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA poultry all-rounder for chicken breast, chicken legs, turkey steak, whole poultry, poulard wings, skewers and fillets. Works rubbed on dry just before grilling or roasting, or with a little peanut oil, vegetable oil or yoghurt as a short two-to-three-hour marinade. Also as a seasoning in \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ sauces\u003c\/strong\u003e\u003c\/a\u003e, dips and chicken burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Chicken already contains salt. Please don't add extra salt, or the poultry turns too salty. Work your way up to the right amount and taste at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled chicken in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eIn a bowl, combine chicken pieces with two tablespoons of peanut or vegetable oil and a level tablespoon of BBQ Chicken per 500 g of meat.\u003c\/li\u003e\n\u003cli\u003eLet it rest in the fridge for one to three hours — the longer, the more intense.\u003c\/li\u003e\n\u003cli\u003ePlace on the hot grill, grill golden-brown on both sides, and don't salt or season again while turning.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePoultry spice blend with tomato, paprika and warm aromas, inspired by Mauritian cuisine\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\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a BBQ rub, poultry marinade and chicken seasoning\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 grill steak and poultry side by side, add our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, the beef counterpart of the same workshop philosophy. For a classic French steak butter with chicken, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is perfect. As a table pepper or for refining, we recommend the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend or the bold \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For a ready sauce to brush on, 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 is the ideal addition. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\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 BBQ Chicken for?\u003c\/strong\u003e\u003cbr\u003e\nFor chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. BBQ Chicken already contains salt — it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate chicken with BBQ Chicken?\u003c\/strong\u003e\u003cbr\u003e\nOne to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content — the meat would dry out too much.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use BBQ Chicken for pork or beef?\u003c\/strong\u003e\u003cbr\u003e\nYes, that works. For a seasoning tuned specifically to beef, though, we have \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\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 BBQ Chicken for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. BBQ Chicken already contains salt, it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I marinate chicken with BBQ Chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content, the meat would dry out too much.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use BBQ Chicken for pork or beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, that works. For a seasoning tuned specifically to beef, we have BBQ Beef, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50682969030922,"sku":"30395","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50682968998154,"sku":"31261","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682969063690,"sku":"22774","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq-chicken-titelbild-neu.jpg?v=1788360505"},{"product_id":"bbq-pork","title":"BBQ Pork ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Pork, a grill and roasting blend for pork and pulled pork\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Pork is our robust seasoning blend for everything from the pig that goes on the grill, into the smoker or into the roasting pan. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, mustard, smoked paprika, pepper, caraway, chili, bay, thyme and brown sugar. The character: sweet-smoky with pepper heat, garlic depth and a caramel note from the brown sugar that, under heat, forms the typical BBQ crust on the meat.\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\u003eBBQ Pork is a classic for pulled pork, spare ribs, pork neck, crackling roast, pork belly, chops, pork fillet and schnitzel. Also as a rub for the smoker, in marinades with olive oil and mustard, for grill skewers, BBQ burgers and stuffed rolled pork roast. About two tablespoons per kilogram of meat, rub in firmly and leave for at least an hour, ideally overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Pork already contains salt and brown sugar. Only add extra salt at the end. The sugar caramelises quickly at higher temperatures, so cook indirectly on the grill or reduce the heat a little, otherwise the crust turns too dark.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: pulled pork from the oven\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAuthentic pulled pork without a smoker, but with patience and full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 6:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg pork neck or pork shoulder\u003c\/li\u003e\n\u003cli\u003e4 tbsp BBQ Pork\u003c\/li\u003e\n\u003cli\u003e2 tbsp mustard, 2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e250 ml apple juice, 100 ml apple vinegar\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003cli\u003eBurger buns, coleslaw\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the meat dry, rub with mustard and olive oil, then rub thickly with BBQ Pork. Rest in the fridge for at least four hours, better overnight. Preheat the oven to 110 degrees conventional. Put the meat in a roasting pan, add apple juice and apple vinegar, and cook covered for eight to ten hours until the meat falls apart. Pull with two forks and mix with the roasting juices. Serve on burger buns with Painmaker BBQ Sauce and coleslaw.\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\u003ePork spice blend with paprika, garlic and brown sugar\u003c\/li\u003e\n\u003cli\u003eA sweet-smoky character with pepper heat\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for pulled pork, spare ribs, crackling roast and pork belly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic BBQ companion is our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e for beef and steak and our \u003ca href=\"\/en\/products\/schweinegluck\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e\u003c\/a\u003e for premium pork. As a ready sauce for pulled pork: \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish comes from our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. A heat kick: \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow much BBQ Pork per kilo of meat?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: two tablespoons per kilogram. First brush the meat with mustard and olive oil, which helps the rub stick. Then rub generously with BBQ Pork. Before cooking, rest for at least an hour, better overnight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003eBBQ Beef\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich pork is ideal for pulled pork?\u003c\/strong\u003e\u003cbr\u003e\nClassically pork neck or pork shoulder, both have enough fat and connective tissue to become beautifully tender during slow cooking. Lean cuts like fillet or loin are not suitable, they turn dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use BBQ Pork for?\u003c\/strong\u003e\u003cbr\u003e\nBesides pulled pork and spare ribs, also for pork crackling roast, rolled pork roast, pork belly, chops, schnitzel marinades, BBQ burgers and minced-meat pizza topping. Also very aromatic over sweet-potato fries and grilled corn.\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 much BBQ Pork per kilo of meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb two tablespoons per kilogram. First brush the meat with mustard and olive oil, which helps the rub stick. Then rub generously with BBQ Pork. Before cooking, rest for at least an hour, better overnight.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from BBQ Beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. BBQ Beef is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which pork is ideal for pulled pork?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically pork neck or pork shoulder, both have enough fat and connective tissue to become beautifully tender during slow cooking. Lean cuts like fillet or loin are not suitable, they turn dry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use BBQ Pork for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides pulled pork and spare ribs, also for pork crackling roast, rolled pork roast, pork belly, chops, schnitzel marinades, BBQ burgers and minced-meat pizza topping. Also very aromatic over sweet-potato fries and grilled corn.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564770234634,"sku":"30397","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq-pork-titelbild-neu.jpg?v=1788360521"},{"product_id":"jahreszeiten","title":"Seasons Pepper Blend","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSeasons, a pepper blend in five processing stages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. A pepper blend of green, black, white, red and Tellicherry pepper. One type of pepper in five processing stages with the full range of aromas: fresh and grassy (green), nutty (white), fruity (red), fully ripe and strong (black) and finely savoury (Tellicherry).\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA pepper for steaks, grilled and fried seafood, fully ripe tomatoes with fleur de sel, carpaccio, tartare and fish. Use crushed in the mortar or coarsely pressed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e please don't put it in the pepper mill. The various peppercorns have different hardnesses, which can damage the mill and mixes the aromas uncontrollably. Store dry, cool and well sealed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: steak au poivre Seasons\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoarsely crush 1 tbsp Seasons blend in the mortar, then press it into 2 beef fillets (200 g each). Sear sharply in hot clarified butter for 2 minutes per side, then let it rest in the oven at 100 °C for 8 minutes. Serve with fleur de sel.\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 pepper blend in five processing stages\u003c\/li\u003e\n\u003cli\u003eGreen, black, white, red and Tellicherry pepper\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from our own production\u003c\/li\u003e\n\u003cli\u003eVersatile as a table pepper, steak pepper and finishing pepper\u003c\/li\u003e\n\u003cli\u003eOnly for the mortar, not for the pepper mill\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 steak classics: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e as a base seasoning, \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 finishing salt. More pepper classics: \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, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e. A mortar recommendation: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 not put it in the pepper mill?\u003c\/strong\u003e\u003cbr\u003eThe five pepper types have different hardnesses and structures, white and green pepper are softer than black and Tellicherry. In the mill they develop different grinding levels and mix aromas uncontrollably. In the mortar or coarsely pressed, the aroma is clearer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tellicherry pepper?\u003c\/strong\u003e\u003cbr\u003eTellicherry is the finest variety of black pepper, only the largest, fully ripe harvested corns are selected. Character strong, very aromatic, with a lightly citrus note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich pepper type predominates?\u003c\/strong\u003e\u003cbr\u003eNone, all five are evenly represented. That makes the blend particularly multi-layered in aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Seasons best stored?\u003c\/strong\u003e\u003cbr\u003eDry, cool and well sealed, protected from light and moisture. That keeps the essential oils of all five pepper varieties for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why not put it in the pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The five pepper types have different hardnesses and structures. White and green pepper are softer than black and Tellicherry. In the mill they develop different grinding levels and mix aromas uncontrollably. In the mortar or coarsely pressed, the aroma is clearer.\"}},{\"@type\":\"Question\",\"name\":\"What is Tellicherry pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tellicherry is the finest variety of black pepper. Only the largest, fully ripe harvested corns are selected. Character strong, very aromatic, with a lightly citrus note.\"}},{\"@type\":\"Question\",\"name\":\"Which pepper type predominates?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"None, all five are evenly represented. That makes the blend particularly multi-layered in aroma.\"}},{\"@type\":\"Question\",\"name\":\"How is Seasons best stored?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and well sealed, protected from light and moisture. That keeps the essential oils of all five pepper varieties for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50907574075658,"sku":"30430","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"9 g","offer_id":50907576107274,"sku":"23560","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/jahreszeiten-468398.jpg?v=1738084187"},{"product_id":"melange-noir","title":"Mélange Noir","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange Noir, a powerful pepper blend of three black peppers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange Noir is a compact black pepper blend with character and depth, perfect for steak, game and everything off the grill. We compose it in our workshop in Klingenberg am Main from three single-origin peppers: classic black pepper as the base, resinous-spicy cubeb pepper for exotic depth, and \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e with warm, slightly sweet notes. A powerful blend that gives any cut of meat depth without overwhelming it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMélange Noir is a steak pepper for rump steak, chops, roast beef, prime rib, rack of lamb, game, roasting joints and everything off the grill. Apply generously to the meat before searing or grilling, ideally together with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. Also suited to cooking into dark sauces, game ragouts and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Mélange Noir is very intense and develops more heat as it cooks. Work your way up carefully and taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled steak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the steak out of the fridge an hour before grilling, rub it with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and grind Mélange Noir over it from the mill.\u003c\/li\u003e\n\u003cli\u003eOnto the hot grill, sear briefly and sharply on both sides, let it rest, and after slicing serve with a drop of olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePepper blend of three single-origin black peppers\u003c\/li\u003e\n\u003cli\u003ePowerful, deep, with a resinous-spicy cubeb note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak pepper, grill pepper and roast pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For more freshness and fruit, the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend with Szechuan and lemon myrtle is an alternative. A classic with steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mélange Noir especially good for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is cubeb pepper?\u003c\/strong\u003e\u003cbr\u003e\nCubeb pepper (also called tailed pepper) is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange Noir differ from the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003eSeven blend\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure black-pepper trio and tastes earthy and concentrated. \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use Mélange Noir whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Mélange Noir especially good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\"}},{\"@type\":\"Question\",\"name\":\"What is cubeb pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cubeb pepper, also called tailed pepper, is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange Noir differ from the Seven blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Noir is a pure black-pepper trio and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"}},{\"@type\":\"Question\",\"name\":\"Should I use Mélange Noir whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"We recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683151581450,"sku":"30441","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683151614218,"sku":"31248","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683151646986,"sku":"23131","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683151548682,"sku":"14413","price":64.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange_noir-978784.jpg?v=1736523213"},{"product_id":"salatgewuerz-gartenkraeuter-dose","title":"Garden Herbs Salad Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning, a classic vinaigrette seasoning for every salad bowl\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarden Herbs Salad Seasoning is the ready-made base for any vinaigrette. Just whisk in oil, vinegar and a splash of stock and you have a salad dressing like the one from a good country restaurant. We compose it in our workshop in Klingenberg am Main from mustard, icing sugar, salt, white pepper, paprika, garlic and a bouquet of spring herbs, namely parsley, chives, wild garlic, dill and celery leaf. A versatile blend with German character.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA vinaigrette base for green salad, leaf salads, potato salad, tomato salad, cucumber salad and coleslaw. Whisk with oil, vinegar, a little stock and, if you like, honey, yoghurt or mustard into a dressing. Also as a seasoning in quark and cream-cheese spreads, in cottage cheese, egg salad and herring dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Garden Herbs Salad Seasoning already contains salt. Please don't add extra salt when mixing the vinaigrette, or the dressing turns too salty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVinaigrette in thirty seconds\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut three tablespoons of good olive oil into a bowl.\u003c\/li\u003e\n\u003cli\u003eAdd a tablespoon of good vinegar (apple, balsamic or wine vinegar) and a tablespoon of vegetable stock.\u003c\/li\u003e\n\u003cli\u003eWhisk in half a teaspoon of Garden Herbs Salad Seasoning and beat briefly.\u003c\/li\u003e\n\u003cli\u003ePour over the salad and serve immediately. Optionally a teaspoon of honey or yoghurt for more creaminess.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eVinaigrette seasoning with mustard, spring herbs 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\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for salads, spreads and dressings\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 bread, tomato-mozzarella and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For avocado toast, bowls and guacamole, reach for the crunchy \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e. A sour-fresh note over finished salads comes from our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity companion to Mediterranean salads, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e is ideal. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nThree tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich oils and vinegars work best?\u003c\/strong\u003e\u003cbr\u003e\nFor classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use the salad seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nBesides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from the Butterbrot seasoning?\u003c\/strong\u003e\u003cbr\u003e\nGarden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot seasoning\u003c\/strong\u003e\u003c\/a\u003e, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\"}},{\"@type\":\"Question\",\"name\":\"Which oils and vinegars work best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\"}},{\"@type\":\"Question\",\"name\":\"What else can I use the salad seasoning for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Besides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\"}},{\"@type\":\"Question\",\"name\":\"How does it differ from the Butterbrot seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Garden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. Butterbrot seasoning, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683054522634,"sku":"30449","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683054555402,"sku":"31254","price":6.79,"currency_code":"EUR","in_stock":false},{"title":"8 g","offer_id":50683054588170,"sku":"23204","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/salatgewuerz-gartenkraeuter-titelbild-neu.jpg?v=1788360482"},{"product_id":"sieben-dose","title":"Seven","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSeven, a fruity pepper blend with Szechuan and lemon myrtle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSeven is a pepper blend of seven hand-picked peppers and aromatics that stands for freshness, fruit and depth rather than pure heat. We compose it in our workshop in Klingenberg am Main from Brazilian black, white, long and green pepper, combined with chilli, lemon myrtle and Szechuan pepper. The character: citrus-fresh on the opening, fruity in the middle, a gently tongue-tingling heat from the Szechuan on the finish. Seven is our most-used table and finishing pepper.\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\u003eSeven is a coarse pepper blend you can scatter straight over a dish, or fill into a pepper mill if you prefer it finer. It shows its full aroma freshly applied over sliced steak, carpaccio, tartare, quickly pan-fried fish fillet, grilled vegetables or egg dishes. Also over tomato-mozzarella, bruschetta, or simply as a table pepper for the whole family. You can also cook it into sauces, braises and marinades, dose it especially carefully there, as the aromas and heat concentrate when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Seven is deliberately very aromatic and intense. Start cautiously and taste after every pinch.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCarpaccio in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eArrange wafer-thin sliced beef fillet on a pre-chilled plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil, add a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and freshly shaved Parmesan.\u003c\/li\u003e\n\u003cli\u003eTo finish, scatter a pinch of Seven straight from the tin or grind it fresh over the top, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSeven components: Brazilian black pepper as the base, \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e for clean heat, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for rounded warmth, \u003ca href=\"\/en\/products\/gruner-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen pepper\u003c\/strong\u003e\u003c\/a\u003e for freshness. Plus chilli for heat, lemon myrtle for the citrus profile and Szechuan pepper for the tingling finish. Not an off-the-shelf mix, but a deliberately composed pepper symphony.\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\u003eCoarse pepper blend of seven components, ready to scatter or for the mill\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak pepper, table pepper and finishing pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the more compact \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black peppers is a strong alternative. Classic with a seared beef steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use the pepper blend Seven for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades, dose it especially sparingly then, as heat and aromas intensify when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I have to fill Seven into a pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nNo, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Seven?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes mainly from chilli and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Seven differ from Mélange Noir?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lemon myrtle?\u003c\/strong\u003e\u003cbr\u003e\nAn Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use the pepper blend Seven for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades, dose it especially sparingly then, as heat and aromas intensify when heated.\"}},{\"@type\":\"Question\",\"name\":\"Do I have to fill Seven into a pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Seven?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium hot. The heat comes mainly from chilli and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\"}},{\"@type\":\"Question\",\"name\":\"How does Seven differ from Mélange Noir?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"}},{\"@type\":\"Question\",\"name\":\"What is lemon myrtle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683011793162,"sku":"30451","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683011825930,"sku":"31249","price":6.79,"currency_code":"EUR","in_stock":false},{"title":"8 g","offer_id":50683011858698,"sku":"23132","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":50683011760394,"sku":"18556","price":54.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sieben_2bb1e0e7-025b-41a0-848f-ae4a832d1ad5.jpg?v=1789414046"},{"product_id":"wildgewurz-1","title":"Game Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGame spice, a strong spice blend for deer, venison and roast game\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGame spice is the warm-savoury blend for everything the hunting season brings to the plate: deer, venison, wild boar, hare and wild fowl. We compose it in our workshop in Klingenberg am Main from juniper berries, three pepper varieties, cocoa, allspice, chaste-tree pepper, coriander, garlic, cinnamon flowers, orange peel, cloves, thyme and cardamom. The character: strong-warm with a juniper-forest note, a fine chocolate depth from the cocoa and a sweetish-floral tip from cinnamon flowers and orange.\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\u003eGame spice for venison ragout, roast venison, saddle of wild boar, leg of deer, game goulash and braised game roast. Also for red-wine marinades, hearty stews, wild fowl such as pheasant or duck and wintry braised dishes with red cabbage. In game terrines and pâtés, in game meatballs and in game sugo. Rub in dry, briefly sear in hot fat or add to the sauce to braise along.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e game spice is very aromatic. A level teaspoon per 500 g of meat is usually enough to start. The aromas develop further during braising, so it is better to season sparingly and adjust at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic venison ragout in red wine\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA game classic with full seasoning depth for four people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg venison goulash from the shoulder\u003c\/li\u003e\n\u003cli\u003e2 tbsp game spice\u003c\/li\u003e\n\u003cli\u003e500 ml dry red wine, 250 ml game stock\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 garlic cloves, 1 bunch of soup vegetables\u003c\/li\u003e\n\u003cli\u003e2 tbsp clarified butter, 50 g dark chocolate (70%)\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt Flakes\u003c\/strong\u003e\u003c\/a\u003e for the marinade, freshly ground \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e for the hot-fruity finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the venison goulash dry, season with 1 tbsp game spice and salt, sear sharply in clarified butter in portions and remove. Brown onions, garlic and soup vegetables in the roasting pot, deglaze with red wine and game stock, return the meat to the pot, add the rest of the game spice. Braise covered for 90 minutes over low heat. Stir in the chocolate, season the sauce with Tasmanian pepper. Serve with spätzle, red cabbage and cranberries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this game spice?\u003c\/strong\u003e The cocoa binds the juniper berries in velvety and harmonises with the dark chocolate in the sauce. Tasmanian pepper with its fruity-aniseed heat is the exciting alternative to standard pepper and suits the game aromatics like little else.\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 spice blend with juniper berries, three pepper varieties and cocoa\u003c\/li\u003e\n\u003cli\u003eA warm-savoury character with a chocolate note and juniper-forest depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as game spice, deer spice, venison spice and braising spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA pepper finish is given by the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e, the oriental-complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or the resinous-balsamic \u003ca href=\"\/en\/products\/monchspfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echaste-tree pepper\u003c\/strong\u003e\u003c\/a\u003e – all three play with the juniper berry in the game spice. Salt for marinade and sauce: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt Flakes\u003c\/strong\u003e\u003c\/a\u003e or the mineral \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e. You can lift the chocolate note of the game spice to a Mexican depth with our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e – a tablespoon in the sauce. For classic game side dishes, our \u003ca href=\"\/en\/products\/lammgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elamb spice\u003c\/strong\u003e\u003c\/a\u003e rounds out the range, and the \u003ca href=\"\/en\/products\/ungarisches-gulaschgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian goulash spice\u003c\/strong\u003e\u003c\/a\u003e for the game-goulash variant. A sweet-fruity side is provided by our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich game do I season with game spice?\u003c\/strong\u003e\u003cbr\u003e\nClassically deer, venison, wild boar, hare and fallow deer. Also very well suited for wild fowl such as pheasant, wild duck and quail. For game goulash, roast game, game terrines and game ragouts. With hare and tender cuts, dose a little more sparingly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy the cocoa in the game spice?\u003c\/strong\u003e\u003cbr\u003e\nDark cocoa brings a fine bitter-sweet depth that gives the game aroma a rounded finish and embeds the juniper berries in velvety. In Mexico and France a classic seasoning component for game ragouts and \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I best season roast game?\u003c\/strong\u003e\u003cbr\u003e\nRub the roast with game spice and salt the day before and let it steep overnight in the fridge. Before roasting, warm it briefly, sear sharply and braise until done in the oven or roasting pot. The spice releases its depth into the roasting sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from plain juniper berries?\u003c\/strong\u003e\u003cbr\u003e\nJuniper berries are a single spice with a forest-resin note, perfect for sauerkraut and pickling brines. Game spice is a finished composition of juniper berries plus twelve further components that round off braised dishes without any further 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\": \"Which game do I season with game spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically deer, venison, wild boar, hare and fallow deer. Also very well suited for wild fowl such as pheasant, wild duck and quail. For game goulash, roast game, game terrines and game ragouts. With hare and tender cuts, dose a little more sparingly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why the cocoa in the game spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dark cocoa brings a fine bitter-sweet depth that gives the game aroma a rounded finish and embeds the juniper berries in velvety. In Mexico and France a classic seasoning component for game ragouts and Mole.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I best season roast game?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rub the roast with game spice and salt the day before and let it steep overnight in the fridge. Before roasting, warm it briefly, sear sharply and braise until done in the oven or roasting pot. The spice releases its depth into the roasting sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from plain juniper berries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Juniper berries are a single spice with a forest-resin note, perfect for sauerkraut and pickling brines. Game spice is a finished composition of juniper berries plus twelve further components that round off braised dishes without any further seasoning.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50684501524746,"sku":"30465","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684501557514,"sku":"23212","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wildgewuerz_befe97fb-826b-4cd1-ba70-14ad859b264e-152915.jpg?v=1736523083"},{"product_id":"rinder-und-bisongluck","title":"Beef \u0026 Bison Delight","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBeef \u0026amp; Bison Delight, a woody-savoury spice blend for steak and braised roast\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBeef \u0026amp; Bison Delight is our strong spice blend for high-quality beef and bison. Aromas of forest, dried porcini and herbs underline the meat's own full flavour without masking it. It suits quick-fried steak just as well as long-braised roasts. 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\u003eSprinkle on steaks, entrecôte, rib-eye, bison steak or roast beef before frying or grilling. For braised roasts and ragouts, work it into the braising base. Also with quick-fried liver, burger patties and steamed root vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e salt only just before the end of cooking or after searing, the blend itself already brings plenty of depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: reverse-seared rib-eye\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis keeps the steak pink from edge to edge and gives it an aromatic crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 rib-eye steaks (approx. 350 g each, 4 cm thick)\u003c\/li\u003e\n\u003cli\u003e2 tsp Beef \u0026amp; Bison Delight\u003c\/li\u003e\n\u003cli\u003e1 tbsp clarified butter\u003c\/li\u003e\n\u003cli\u003e2 sprigs rosemary, 1 garlic clove\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the steaks out of the fridge 1 hour before cooking and rub with Beef \u0026amp; Bison Delight. Cook in the oven at 100 °C on a rack until the core temperature reaches 50 °C (about 40 to 50 minutes). Heat clarified butter in a pan until very hot and sear the steaks with rosemary and garlic for 1 minute per side. Let rest briefly and season with fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Beef \u0026amp; Bison Delight?\u003c\/strong\u003e When seared, the five pepper varieties and the dried porcini form a savoury-woody crust that carries the strong flavour of beef and bison instead of masking it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe backbone is five pepper varieties, Tellicherry, long pepper, white pepper, Szechuan and cubeb pepper, for savoury warmth and fine heat. Dried porcini and tomato flakes bring woody umami depth, juniper berry, rosemary and thyme provide resinous herb notes. Garlic, chilli, clove and cardamom round off the blend.\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 strong spice blend especially for beef and bison\u003c\/li\u003e\n\u003cli\u003eWith dried porcini and five pepper varieties\u003c\/li\u003e\n\u003cli\u003eWoody-savoury with resinous herb depth\u003c\/li\u003e\n\u003cli\u003eFor steak, braised roast and ragouts\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 steak lovers: \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e and the pepper blend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\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. A salt for the finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/rauchiges-chilisalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chilli salt\u003c\/strong\u003e\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 Beef \u0026amp; Bison Delight suited to?\u003c\/strong\u003e\u003cbr\u003e\nFor all strong beef and bison dishes: steak, entrecôte, rib-eye, roast beef, bison steak, but also braised roast, goulash and ragouts. The woody-mushroom note goes especially well with dark meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the blend?\u003c\/strong\u003e\u003cbr\u003e\nFor steaks, sprinkle on before frying or grilling. For braises, work it into the base so the aromas develop over the long cooking time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the blend hot?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The fine heat comes from chilli and Szechuan pepper but doesn't dominate, the meat stays the star.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes the porcini so special?\u003c\/strong\u003e\u003cbr\u003e\nDried porcini bring a natural umami depth and a woody note that intensifies the hearty flavour of beef and bison.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Beef \u0026 Bison Delight suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For all strong beef and bison dishes such as steak, entrecôte, rib-eye, roast beef, bison steak, but also braised roast, goulash and ragouts. The woody-mushroom note goes especially well with dark meat.\"}},{\"@type\":\"Question\",\"name\":\"When do I add the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For steaks, sprinkle on before frying or grilling. For braises, work it into the base so the aromas develop over the long cooking time.\"}},{\"@type\":\"Question\",\"name\":\"Is the blend hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The fine heat comes from chilli and Szechuan pepper but doesn't dominate, the meat stays the star.\"}},{\"@type\":\"Question\",\"name\":\"What makes the porcini so special?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dried porcini bring a natural umami depth and a woody note that intensifies the hearty flavour of beef and bison.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564813193482,"sku":"30702","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rinder-und-bisonglueck-830218.jpg?v=1738084250"},{"product_id":"schweinegluck","title":"Pork Delight","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePork Delight, a premium spice blend for Ibérico, Mangalitza and Swabian-Hall pork\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePork Delight is our homage to the best pork breeds in Europe. In our workshop in Klingenberg am Main we mix Tellicherry pepper, sweet and hot paprika, grains of paradise, coriander, cumin, garlic, lemon peel and a touch of vanilla. The profile: peppery-warm, paprika-fruity, with a delicate shimmer of vanilla and fine citrus freshness – developed especially for the fat-rich, intensely aromatic premium pigs.\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\u003ePork Delight is a dry rub for pork neck, Ibérico pluma and spare ribs: massage in 1 tbsp per 500 g of meat and let it stand for at least 2 hours. Scattered over finished grilled pork chop or cutlet it works as a finish, about 1 tsp per portion. Stirred into lard or braising liquid it seasons pulled pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e for low-temperature cooking (pulled pork, BBQ brisket) always apply Pork Delight dry and let it stand for at least 12 hours. This forms the typical crust (bark).\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: grilled Mangalitza pluma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA dish that puts the premium pork's own flavour centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g Mangalitza pluma (or Ibérico)\u003c\/li\u003e\n\u003cli\u003e2 tbsp Pork Delight\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 garlic clove\u003c\/li\u003e\n\u003cli\u003ea splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e as a side\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the pluma dry, rub all over with Pork Delight and let it stand covered in the fridge for 4 hours. Before grilling, let it come to room temperature for 30 minutes. Sear over direct high heat 2 minutes per side, then move to the indirect zone until the core temperature reaches 58 °C. Drizzle with walnut oil and calamansi and cut into strips. Serve with mango chutney and grilled pointed cabbage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Pork Delight?\u003c\/strong\u003e We combine two paprika varieties (sweet and hot) with Tellicherry pepper and grains of paradise for real depth. Mangalitza and Ibérico have so much flavour of their own that the seasoning should underline it, not mask it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTellicherry pepper forms the peppery backbone, sweet and hot paprika give colour and fruit, grains of paradise bring exotic warmth. Added to that are coriander, cumin, caraway, garlic, lemon peel and a touch of vanilla. Chickpeas round off the blend.\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\u003eDeveloped especially for fat-rich premium pork breeds\u003c\/li\u003e\n\u003cli\u003ePeppery-warm with paprika, grains of paradise and a touch of vanilla\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, also with vegetarian patties with smoked tofu\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\u003eA sweet-fruity side for pork: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e. A splash of acidity for the fatty meat: \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For the potato vinaigrette \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e, as a bread companion \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e with dark bread. If you like it hot, add \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e to the BBQ sauce. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it also work with normal pork?\u003c\/strong\u003e\u003cbr\u003e\nYes. With lean standard pork use it rather sparingly, otherwise the seasoning dominates. Premium pigs can take more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes the blend special?\u003c\/strong\u003e\u003cbr\u003e\nTellicherry pepper as the finest black pepper, plus grains of paradise, sweet and hot paprika and a touch of vanilla. This combination underlines the flavour of Mangalitza and Ibérico instead of masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for the smoker?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. The strong paprika and pepper note harmonises ideally with real wood smoke such as hickory or beech.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\n24 months, dry and dark. After opening, seal airtight, otherwise the garlic loses its aroma.\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\": \"Does Pork Delight also work with normal pork?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. With lean standard pork use it rather sparingly, otherwise the seasoning dominates. Premium pigs can take more.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes the blend special?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tellicherry pepper as the finest black pepper, plus grains of paradise, sweet and hot paprika and a touch of vanilla. This combination underlines the flavour of Mangalitza and Ibérico instead of masking it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Pork Delight suitable for the smoker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very much so. The strong paprika and pepper note harmonises ideally with real wood smoke such as hickory or beech.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does Pork Delight keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"24 months, dry and dark. After opening, seal airtight, otherwise the garlic loses its aroma.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564814405898,"sku":"30709","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schweineglueck-884778.jpg?v=1736522847"},{"product_id":"steakpfeffer-gewurzamt-1","title":"Steak Pepper Gewürzamt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt, a roasted pepper blend with garlic for steak and game\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSteak Pepper Gewürzamt is our answer to the question \"which pepper for the steak?\" Four pepper varieties meet roasted garlic and are coarsely cracked instead of ground – so every bite gets a little pepper moment, instead of just a general seasoning. The secret lies in the composition: \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e for the fruity depth, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for round warmth, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e for freshness and allspice for the sweet-warm peak. 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 beef fillet, entrecôte, rump steak, T-bone and brisket. Seasons game dishes such as saddle of deer, venison and wild boar as well as hearty pot roasts and sauerbraten. Also in dark sauces, BBQ marinades and on minced-meat burgers. Before searing or grilling, apply generously to the meat or scatter fresh over the finished steak right after resting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the cracked garlic burns in fat that is too hot and turns bitter. Better to salt the steak, sear it and add the steak pepper only after resting – this gives the best aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet with a steak-pepper crust\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA beef fillet that proves why a good pepper blend is more important than the most expensive cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (200 g each)\u003c\/li\u003e\n\u003cli\u003e3 tbsp Steak Pepper Gewürzamt\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary, 1 garlic clove\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and season only with salt. Heat the pan strongly, add the butter-oil mixture, sear the fillets two minutes per side. Add garlic and rosemary, baste with butter. Take the fillets out of the pan, scatter generously with steak pepper and let rest for 5 minutes. Before serving, top with a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our steak pepper?\u003c\/strong\u003e Industrial steak pepper often contains salt, starch and flavourings, plus ground peppercorns with little character. Our blend is a pure pepper composition of four single-variety peppers – every bite is different, every steak tastes more layered.\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\u003eSteak pepper from four pepper varieties and roasted garlic\u003c\/li\u003e\n\u003cli\u003eCoarsely cracked instead of ground for more bite\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for pure pepper rather than a blend, reach for the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the alternative of three black peppers, or the fruity blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e with Szechuan and lemon myrtle. For grill fans with a BBQ preference, \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e adds a roasted blend with tomato and paprika. For the French steak butter, \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 add the steak pepper to the steak?\u003c\/strong\u003e\u003cbr\u003e\nOnly after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting – that's how every steak pro does it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use steak pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes steak pepper from a normal pepper blend?\u003c\/strong\u003e\u003cbr\u003e\nThe steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e is finer, more versatile and tastes fresher.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich four pepper varieties are in it?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e and allspice. Plus roasted garlic. Each variety brings its own note: Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\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 add the steak pepper to the steak?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting, that is how every steak pro does it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use steak pepper for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes steak pepper from a normal pepper blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like Sieben is finer, more versatile and tastes fresher.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which four pepper varieties are in it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tellicherry pepper, long pepper, grains of paradise and allspice. Plus roasted garlic. Each variety brings its own note. Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50682999177482,"sku":"30720","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"9 g","offer_id":50907560476938,"sku":"23559","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682999144714,"sku":"20769","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/steakpfeffer-gewuerzamt-357288.jpg?v=1736522856"},{"product_id":"afrikanisches-grillgewurz","title":"African barbecue spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAfrican barbecue spice, the exotic BBQ seasoning for dark meat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAfrican barbecue spice gives beef, game and poultry from the grill a deep, lightly floral seasoning with a pleasant heat. We compose the blend in our workshop in Klingenberg am Main. The profile: a powerful opening of long and black pepper, a floral, warm heart of orange blossom, clove and cinnamon bark, a long finish of nutmeg, cardamom and hot paprika. Unusual, dark and unmistakable.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eApply African barbecue spice generously as a dry rub to beef, game or poultry and let it work in for at least 30 minutes before grilling over direct heat. It is just as good as a marinade with soy sauce, honey and a little sesame oil. It also gives game goulash and braised beef a dark, aromatic depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Because of the chili and long pepper, start sparingly and increase to taste. In a marinade, do not salt the meat too long so it stays juicy.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled beef steak in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub two beef steaks of about 250 g each generously with African barbecue spice.\u003c\/li\u003e\n\u003cli\u003eMix one tablespoon of soy sauce, one teaspoon of honey and a little sesame oil and pour the marinade over the meat.\u003c\/li\u003e\n\u003cli\u003eMarinate the steaks for at least one hour and grill them on the hot grill for 3 to 4 minutes per side.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest for five minutes and serve it with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe heat and seasoning come from \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e and chili. The floral, exotic note comes from orange blossom and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e, plus cinnamon bark, nutmeg and \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e. Caraway and hot paprika round the blend off with an earthy note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eExotic grill spice blend for dark meat\u003c\/li\u003e\n\u003cli\u003eWith long pepper, orange blossom, clove, cinnamon bark and cardamom\u003c\/li\u003e\n\u003cli\u003eAs a dry rub, marinade or for braises\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor smoky accents on the grill we recommend \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. For seared meat, \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e fits well. You will find more seasonings for grilling and BBQ in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrill and BBQ spices\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 meat does African barbecue spice suit?\u003c\/strong\u003e\u003cbr\u003e\nIt is best with dark meat such as beef, game and poultry, whether from the grill or the oven. It also gives game goulash and braised beef a dark, aromatic depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the blend?\u003c\/strong\u003e\u003cbr\u003e\nIt is pleasantly spicy and warm but not burning. Chili and long pepper provide a warm heat that you can control well through the dosage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between African barbecue spice and Steakpfeffer?\u003c\/strong\u003e\u003cbr\u003e\nAfrican barbecue spice is an exotic, floral and savoury rub and marinade blend for whole cuts and braises, while \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is a pure pepper blend for finishing seared steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I make a marinade from it?\u003c\/strong\u003e\u003cbr\u003e\nYes, mix the spice with soy sauce, honey and a little sesame oil and let the meat steep for four to six hours. Then grill it over low heat so the honey does not burn.\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 meat does African barbecue spice suit?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is best with dark meat such as beef, game and poultry, whether from the grill or the oven. It also gives game goulash and braised beef a dark, aromatic depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the blend?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is pleasantly spicy and warm but not burning. Chili and long pepper provide a warm heat that you can control well through the dosage.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between African barbecue spice and Steakpfeffer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"African barbecue spice is an exotic, floral and savoury rub and marinade blend for whole cuts and braises, while Steakpfeffer Gewürzamt is a pure pepper blend for finishing seared steaks.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I make a marinade from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, mix the spice with soy sauce, honey and a little sesame oil and let the meat steep for four to six hours. Then grill it over low heat so the honey does not burn.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564816601354,"sku":"30731","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/afrikanisches-grillgewuerz-156702.jpg?v=1738084065"},{"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":"kubebenpfeffer","title":"Cubeb Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCubeb pepper – an exotic tailed pepper with a eucalyptus note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCubeb pepper (Piper cubeba), also known as tailed pepper, is a special type of pepper from Indonesia. Characteristic is its pleasantly slightly bitter aroma with a hint of eucalyptus and camphor, plus a peppery seasoning that is also reminiscent of allspice. A white crystallisation on the pepper berries indicates a high content of essential oils and is a mark of quality.\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 meat and vegetable dishes, strong sauces and braised roasts. Crush fresh in the mortar – this releases the essential oils. Also used in Moroccan ras el hanout and Tunisian blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, the aroma is intense and can mask the dish's own taste. Store whole berries dry, dark and well sealed and only crush them in the mortar just before use so the essential oils don't fade.\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\u003eCubeb pepper (Piper cubeba), also tailed pepper\u003c\/li\u003e\n\u003cli\u003eSlightly bitter with a eucalyptus-camphor note\u003c\/li\u003e\n\u003cli\u003eFor meat, vegetables, strong sauces and braised roasts\u003c\/li\u003e\n\u003cli\u003eWhite crystallisation as a mark of quality\u003c\/li\u003e\n\u003cli\u003eMortar fresh for full aroma\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 oriental blends: \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRas el Hanout\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. More pepper specialities: \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, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e (contains cubeb pepper). For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A mortar recommendation: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tailed pepper?\u003c\/strong\u003e\u003cbr\u003e\nCubeb pepper berries have a small stalk on the dried berries – hence the name. The berries look like small black peppercorns with an attached tail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does cubeb pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nSlightly bitter with a eucalyptus-camphor note, reminiscent of allspice. Peppery, but not as hot as black pepper. An idiosyncratic type of pepper for lovers of complex aromas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I use cubeb pepper?\u003c\/strong\u003e\u003cbr\u003e\nFor braises, sauces and strong meat dishes. Also classically used in gin botanicals (cubeb pepper was historically contained in gin).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy it whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and crush fresh in the mortar. Otherwise the aroma of the essential oils quickly fades.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is tailed pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cubeb pepper berries have a small stalk on the dried berries, hence the name. The berries look like small black peppercorns with an attached tail.\"}},{\"@type\":\"Question\",\"name\":\"What does cubeb pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Slightly bitter with a eucalyptus-camphor note, reminiscent of allspice. Peppery, but not as hot as black pepper. An idiosyncratic type of pepper for lovers of complex aromas.\"}},{\"@type\":\"Question\",\"name\":\"When do I use cubeb pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For braises, sauces and strong meat dishes. Also classically used in gin botanicals, cubeb pepper was historically contained in gin.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy it whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and crush fresh in the mortar. Otherwise the aroma of the essential oils quickly fades.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564832231690,"sku":"30794","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kubebenpfeffer-ganz-656475.jpg?v=1738084190"},{"product_id":"schwarzer-kerala-pfeffer","title":"Black Kerala Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Kerala pepper, single-origin from Periyar in India\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.\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\u003eFreshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, salt the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, do not pepper, otherwise the pepper burns in the pan and turns bitter.\u003c\/li\u003e\n\u003cli\u003eAfter resting, top with freshly ground Kerala pepper, a drop of good olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAroma and heat\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.\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\u003eSingle-origin from Periyar, Kerala (India)\u003c\/li\u003e\n\u003cli\u003eFresh-ethereal, medium heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in 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\u003eRecipe: beef fillet Kerala style\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (180 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp whole black Kerala peppercorns, freshly coarsely mortared\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Kerala pepper?\u003c\/strong\u003e The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for more seasoning depth rather than pure heat, reach for our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the compact variant of three black pepper varieties, and our \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e is worth a look. If you're looking for a \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e as a single-variety special guest, you'll find it too. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the Kerala pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the Kerala pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes Kerala pepper from \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003eTellicherry\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the state of Kerala but are different harvest grades. \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the Kerala pepper come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Kerala pepper hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes Kerala pepper from Tellicherry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683025457418,"sku":"30824","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50683025490186,"sku":"31255","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907124990218,"sku":"23549","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683025522954,"sku":"15737","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kerala.jpg?v=1789413954"},{"product_id":"schwarzer-pfeffer","title":"Black Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack pepper, the full-bodied all-rounder for everyday cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe unripe fruits of the pepper plant are harvested and dried; through fermentation the corns turn black. We pack our black pepper gently in our workshop in Klingenberg am Main. Its aroma is full-bodied and savoury with a lightly tingling heat, the indispensable classic for every day. So it can unfold its full aroma, it should always be ground or mortared fresh.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIndispensable in everyday cooking. This full-bodied, savoury pepper with a lightly tingling aroma gives dark sauces, game, beef and vegetable dishes a fine heat. Goes with almost everything: steak, soups, stew, salad and cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Buy whole corns and grind or mortar them fresh only just before serving, so the pepper unfolds its full aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFull-bodied-savoury with a lightly tingling heat\u003c\/li\u003e\n\u003cli\u003eWhole black peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003eThe indispensable all-rounder for every day\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\u003eIf you'd like to discover single-variety peppers with their own character, reach for the fresh-ethereal \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e, the earthy-full \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e or the savoury \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For blends, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black pepper varieties and the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e are the first choice. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow is black pepper made?\u003c\/strong\u003e\u003cbr\u003e\nThe still-unripe, green fruits of the pepper plant are harvested and dried. Through fermentation and drying the corns turn black and wrinkled and develop their typical savoury aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use black pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor almost everything: dark sauces, game, beef, vegetables, steak, soups, stew, salad and cheese. The classic all-rounder for daily cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store black pepper?\u003c\/strong\u003e\u003cbr\u003e\nKeep whole corns dry, dark and well sealed. This preserves the aroma for a long time, releasing it only when you grind.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How is black pepper made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The still-unripe, green fruits of the pepper plant are harvested and dried. Through fermentation and drying the corns turn black and wrinkled and develop their typical savoury aroma.\"}},{\"@type\":\"Question\",\"name\":\"What do I use black pepper for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For almost everything: dark sauces, game, beef, vegetables, steak, soups, stew, salad and cheese. The classic all-rounder for daily cooking.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy pepper whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and grind it fresh in the mill or crush it in the mortar. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\"}},{\"@type\":\"Question\",\"name\":\"How do I store black pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep whole corns dry, dark and well sealed. This preserves the aroma for a long time, releasing it only when you grind.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564834689290,"sku":"30840","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzer_pfeffer_sri-lanka-832785.jpg?v=1736522844"},{"product_id":"gemuseschmackes-dose","title":"Gemüseschmackes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGemüseschmackes, the all-purpose seasoning secret with vadouvan depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes turns plain vegetables into a dish with character. We compose this all-purpose blend in our workshop in Klingenberg am Main around fermented vadouvan, sun-ripened tomato and Mediterranean herbs. The profile: a savoury, lightly roasted opening, a warm herb heart of basil, oregano, thyme and rosemary, and a long, umami-rich finish with a fine, balanced heat. More Mediterranean than curry, with more depth than any classic vegetable seasoning.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGemüseschmackes works with roasted vegetables, potato dishes, vegetable pans, stews, bowls, pasta and pulses, and is excellent on tofu, lentils and in soups too. A tablespoon while searing, roasting or cooking is all it takes. Many of our customers even scatter it over breaded fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e As a rule of thumb, use one heaped tablespoon per four portions. Add the blend straight into the hot oil while searing so the vadouvan and tomato release their roasted aromas, or scatter it over finished roasted vegetables at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean roasted vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003eOn a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast the vegetables for 25 to 30 minutes until golden, turning once.\u003c\/li\u003e\n\u003cli\u003eTo finish, season with a little \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e and serve with a yoghurt dip or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAt its core is fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e made from onions, garlic, lentils and fenugreek, which gives the blend its umami-like depth. Added to that are sun-ripened tomato and paprika for fruit and colour, a Mediterranean herb line-up of basil, oregano, thyme, rosemary, bay and myrtle, plus star anise, mace, fennel and coriander for aromatic depth. Green and black pepper set the fine, balanced heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAll-purpose blend with fermented vadouvan, tomato and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eUmami-like depth with a warm herb heart and a fine heat\u003c\/li\u003e\n\u003cli\u003eReady-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pure, unblended base, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt Vadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to season with salt, go for \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzsalz-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Curry\u003c\/strong\u003e\u003c\/a\u003e. For rustic breads and dips we recommend \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Gemüseschmackes and Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes builds on vadouvan and extends it considerably. While \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gemüseschmackes best for?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Gemüseschmackes?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gemüseschmackes vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Gemüseschmackes and Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes builds on vadouvan and extends it considerably. While Vadouvan is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Gemüseschmackes best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Gemüseschmackes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gemüseschmackes vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50683412578570,"sku":"30993","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683412545802,"sku":"31258","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907249279242,"sku":"23552","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683412611338,"sku":"22776","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemueseschmackes.jpg?v=1789414229"},{"product_id":"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":"gyros-gewurz","title":"Gyros Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGyros spice, Greek seasoning for gyros, souvlaki and bifteki\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWith our gyros spice you bring the Greek taverna home. We blend it in our workshop in Klingenberg am Main from 15 components, with sweet and hot paprika, oregano, garlic, onions, marjoram, rosemary, thyme and Mediterranean herbs. Warm, herbaceous and with the typically Greek paprika depth that makes meat off the spit irresistible.\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 pork gyros on the spit or in the pan, for bifteki (Greek meatballs with feta), souvlaki (lamb or pork skewers), minced meat and Mediterranean pan dishes. Also with grilled halloumi and aubergines. Best stirred into a marinade with olive oil and lemon juice, letting the meat steep for a few hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend already contains sea salt, so add extra salt only sparingly at the end. For a crisp gyros, sear the marinated meat in batches rather than overloading the pan, otherwise it draws water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: quick pork gyros\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom steak to juicy gyros with tzatziki in just over two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g pork neck, in strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp gyros spice\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, pressed\u003c\/li\u003e\n\u003cli\u003ePita bread, tzatziki and salad to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the meat strips with gyros spice, olive oil, lemon juice and garlic and marinate cool for two hours. Sear in batches in a hot pan for eight to ten minutes, until the edges are crisp. Serve with pita bread, tzatziki, onions and tomato salad.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweet and hot paprika form the fruity-warm core with a gentle heat. Oregano, marjoram, rosemary and thyme bring the Mediterranean herb seasoning, garlic and onions the savoury depth. Coriander, cumin and bay round off the blend, while a touch of cane sugar catches the acidity of the tomato.\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 Greek blend of 15 components with paprika and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eA classic for gyros, bifteki and souvlaki\u003c\/li\u003e\n\u003cli\u003eAlso for lamb skewers, minced meat and feta\u003c\/li\u003e\n\u003cli\u003eUse with olive oil and lemon as a marinade\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 Greek table: \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt and \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e for the tzatziki. For more smoky depth in the meat, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e. Stay Mediterranean with \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, or turn up the heat with \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced-meat dishes. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose gyros spice?\u003c\/strong\u003e\u003cbr\u003e\nAbout one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat is the blend suitable for?\u003c\/strong\u003e\u003cbr\u003e\nClassically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the meat need to marinate?\u003c\/strong\u003e\u003cbr\u003e\nTwo to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat works as a side?\u003c\/strong\u003e\u003cbr\u003e\nClassically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose gyros spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat is the blend suitable for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the meat need to marinate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What works as a side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50907269660938,"sku":"31179","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907273298186,"sku":"23553","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gyros-gewuerz-879150.jpg?v=1738084186"},{"product_id":"zitronen-pfeffer-1","title":"Lemon Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLemon pepper, the fruity-fresh pepper from real lemon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLemon pepper brings real citrus freshness to your dish, the way synthetic lemon aromas never manage. We blend it in our workshop in Klingenberg am Main from black Belem pepper from Brazil, 36 per cent real lemon and 3 per cent Australian lemon myrtle. The profile: a savoury pepper opening, a zesty, lemony heart, a long, fresh finish with a pleasant, non-intrusive heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLemon pepper is an all-rounder for light dishes. It suits fish and seafood such as salmon, prawns, sea bass and lobster, poultry such as chicken breast, turkey and poularde, grilled asparagus, courgette and artichokes, as well as salads, vinaigrettes, pasta and risotto. Straight from the mill over the finished dish it unfolds its full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Grind the lemon pepper just before serving so the essential citrus oils do not escape. For light, delicate dishes a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with lemon-pepper butter in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 150 g of soft butter with one teaspoon of lemon pepper, a little grated lemon zest and chopped chives and chill the butter.\u003c\/li\u003e\n\u003cli\u003ePat two salmon fillets of 200 g each dry and season them lightly.\u003c\/li\u003e\n\u003cli\u003eGrill the salmon on the skin side for four minutes, turn it and let it finish for two minutes.\u003c\/li\u003e\n\u003cli\u003eServe the fillets each with a slice of lemon-pepper butter and mashed potato.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury base is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e from Brazil. The fresh character comes from 36 per cent real lemon and a small share of Australian \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, whose essential oils intensify the citrus note. A good lemon pepper needs nothing more.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlack Belem pepper with 36 per cent real lemon and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eReal fruit instead of synthetic aromas, pleasant heat\u003c\/li\u003e\n\u003cli\u003eFor fish, poultry, vegetables, salads and pasta\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fish and seafood the mild heat of \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e fits well, for Mediterranean accents the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e. Smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find more special peppers in our \u003ca href=\"\/en\/collections\/pfeffermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does lemon pepper suit best?\u003c\/strong\u003e\u003cbr\u003e\nEspecially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between lemon pepper and ordinary black pepper?\u003c\/strong\u003e\u003cbr\u003e\nLemon pepper is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes lemon pepper contain artificial aromas?\u003c\/strong\u003e\u003cbr\u003e\nNo, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store lemon pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does lemon pepper suit best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Especially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between lemon pepper and ordinary black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lemon pepper is black Belem pepper with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does lemon pepper contain artificial aromas?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store lemon pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564932272394,"sku":"31224","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenpfeffer-974296.jpg?v=1736522888"},{"product_id":"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"},{"product_id":"tomaten-paradeisersalz-2","title":"Tomato Salt (Paradeiser)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paradeiser salt, the Mediterranean seasoning salt with tomato flakes and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato paradeiser salt gives every tomato its full flavour back. We blend the seasoning salt in our workshop in Klingenberg am Main from sea salt, tomato flakes, sweet paprika, garlic, coriander, black pepper and Mediterranean herbs such as oregano, thyme and rosemary. This turns every tomato dish into a little piece of the Mediterranean.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter tomato paradeiser salt over tomato salad, caprese and marinated tomato slices, season tomato soup and tomato sauces with it or refine bruschetta, stuffed tomatoes, pasta sauces and grilled Mediterranean vegetables. Best scattered on fresh just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the salt seasons and salts at the same time. Only add extra salt to your dish after you have tasted it with the tomato paradeiser salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaprese with tomato paradeiser salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice three ripe tomatoes and two balls of mozzarella.\u003c\/li\u003e\n\u003cli\u003eLayer tomatoes and mozzarella alternately on a plate and tuck fresh basil leaves in between.\u003c\/li\u003e\n\u003cli\u003eDrizzle everything with good olive oil and a splash of balsamico.\u003c\/li\u003e\n\u003cli\u003eFinally scatter tomato paradeiser salt over it and serve the caprese at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is sea salt with ten percent \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e, plus \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e for the colour, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for the seasoning and \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for the depth. Coriander, oregano, thyme, rosemary, fennel and cinnamon flowers round off the Mediterranean note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt with tomato flakes and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eWith paprika, garlic, coriander and black pepper\u003c\/li\u003e\n\u003cli\u003eA classic for tomato salad, caprese and bruschetta\u003c\/li\u003e\n\u003cli\u003eAlso for tomato soup, stuffed tomatoes and pasta sauces\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean tomato dishes our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. Freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried basil\u003c\/strong\u003e\u003c\/a\u003e, fruity acidity from the \u003ca href=\"\/en\/products\/tomaten-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato vinegar\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tomato paradeiser salt best for?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between tomato paradeiser salt and Roman seasoning?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called paradeiser salt?\u003c\/strong\u003e\u003cbr\u003e\nParadeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is tomato paradeiser salt best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between tomato paradeiser salt and Roman seasoning?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while Roman seasoning is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called paradeiser salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Paradeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50684562014474,"sku":"31240","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50684562047242,"sku":"23137","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomaten_paradeisersalz-959825.jpg?v=1736522976"},{"product_id":"cajun-spice-2","title":"Cajun Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCajun Spice, a fiery seasoning blend from the US South\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCajun Spice is the powerful seasoning blend from Louisiana that gives Creole cooking its certain something: paprika-smoky, with garlic, chili, cumin and herb depth. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, chili, black pepper, cayenne, oregano and thyme. The character: a piquant heat with smoky warmth and a herby finish, perfect for blackened fish, jambalaya and gumbo.\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\u003eCajun Spice is the seasoning for blackened fish, Cajun chicken, pan-fried prawns, jambalaya, gumbo, pulled pork and grilled corn cobs. Also over sweet-potato fries, in rice dishes, BBQ marinades and minced-meat pans. Apply generously to the meat or fish, sear briefly, then deglaze with stock or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Cajun Spice already contains salt. Only add salt at the end, or the dish turns too salty. When blackening, let the pan get properly hot, otherwise the blend burns instead of roasting.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: blackened chicken in 15 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe New Orleans classic, ready faster than a delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 chicken breast fillets\u003c\/li\u003e\n\u003cli\u003e3 tbsp Cajun Spice\u003c\/li\u003e\n\u003cli\u003e2 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 lemon, fresh parsley\u003c\/li\u003e\n\u003cli\u003e200 ml cream, 1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for depth (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Rub the chicken breasts generously with Cajun Spice and let them rest briefly. Heat a heavy pan until properly hot, add olive oil and butter, and sear the fillets for 3–4 minutes per side until they have a dark crust. Remove from the pan and rest. Deglaze with cream, reduce briefly, and serve with parsley and a squeeze of lemon. Alongside rice or sweet-potato fries.\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 blend with paprika, cayenne, garlic and herbs\u003c\/li\u003e\n\u003cli\u003eA piquant-smoky character from the US South\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for blackened fish, Cajun chicken, jambalaya and BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like it even hotter, add our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. A classic match for steak and grilled meat is our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. For prawns and fish, \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e is a Japanese alternative. A sweet-fruity companion comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Cajun Spice?\u003c\/strong\u003e\u003cbr\u003e\nMedium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Cajun Spice for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Cajun and Creole cooking?\u003c\/strong\u003e\u003cbr\u003e\nCajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does blackening mean?\u003c\/strong\u003e\u003cbr\u003e\nA cooking method from the US South: meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\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 Cajun Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Cajun Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Cajun and Creole cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does blackening mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A cooking method from the US South. Meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50907293188362,"sku":"31275","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50907297153290,"sku":"23554","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/cajun-spice_08fdaf2a-38c4-48e9-b630-8295afec97a4-353941.jpg?v=1737111612"},{"product_id":"harissa-3","title":"Harissa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHarissa, a fiery-aromatic spice blend from Tunisia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHarissa is the fiery soul of North African cooking, a spice with a clear heat, smoky depth and sun-warm character from the Maghreb. We compose it in our workshop in Klingenberg am Main from roasted chilies, caraway, cumin, coriander, garlic, salt and Mediterranean spices. The character: honestly hot without burning, with an aromatic caraway depth and a fruit note from the paprika.\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\u003eHarissa is the Tunisian all-rounder: for merguez sausages, minced lamb, couscous, tagine and stews. Also in rice dishes, roasted root vegetables, falafel marinades and hot sauces. As a scattering spice to cook along or stirred with olive oil into a quick harissa paste for marinades, dips and kebab sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e harissa is noticeably hotter than most spice blends. Feel your way in carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: quick harissa paste in 5 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base for marinades, dips and hot bowls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tbsp harissa spice\u003c\/li\u003e\n\u003cli\u003e4 tbsp good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp tomato paste\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, finely grated\u003c\/li\u003e\n\u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Stir all ingredients into a thick paste in a small bowl. Let it steep in the fridge for 30 minutes so the spice swells. Keeps in the fridge for up to two weeks, as long as the surface is always covered with olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsing the paste:\u003c\/strong\u003e As a marinade for lamb, chicken or prawns, as a dip with pita bread, as a seasoning in tomato sauces, or a tablespoon in hummus for the hot variant.\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 Tunisian spice blend with chili, caraway and coriander\u003c\/li\u003e\n\u003cli\u003eA powerful heat with caraway-warm depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a scattering spice and a base for home-made harissa paste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic North African companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e for bread and hummus and our \u003ca href=\"\/en\/products\/ducca-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e\u003c\/a\u003e as a nutty sesame seasoning. For sweet-fruity accents, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e fits well. If you like it even hotter, add our \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is harissa?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot, but not burning. The heat comes above all from roasted chilies and develops further during cooking. If you can't take much heat, dose sparingly and add cream or yoghurt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use harissa for?\u003c\/strong\u003e\u003cbr\u003e\nFor couscous, tagine, minced-lamb balls, merguez sausages, hot tomato sauces, bowls, falafel, yoghurt dips and as a marinade for poultry and lamb. Also very aromatic in braises and stews.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from sambal oelek?\u003c\/strong\u003e\u003cbr\u003e\nSambal oelek is an Indonesian chili paste with only chili, salt and vinegar. Harissa is a Tunisian spice blend with additional caraway, coriander, garlic and pepper. Sambal is purist-hot, harissa aromatic-multilayered with depth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I turn the scattering spice into a harissa paste?\u003c\/strong\u003e\u003cbr\u003e\nStir 3 tbsp harissa spice with 4 tbsp olive oil, 1 tbsp tomato paste and garlic. Let it swell for 30 minutes. Keeps in the fridge for two weeks if covered with olive oil.\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 harissa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Noticeably hot, but not burning. The heat comes above all from roasted chilies and develops further during cooking. If you can't take much heat, dose sparingly and add cream or yoghurt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use harissa for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For couscous, tagine, minced-lamb balls, merguez sausages, hot tomato sauces, bowls, falafel, yoghurt dips and as a marinade for poultry and lamb. Also very aromatic in braises and stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from sambal oelek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sambal oelek is an Indonesian chili paste with only chili, salt and vinegar. Harissa is a Tunisian spice blend with additional caraway, coriander, garlic and pepper. Sambal is purist-hot, harissa aromatic-multilayered with depth.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I turn the scattering spice into a harissa paste?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Stir 3 tbsp harissa spice with 4 tbsp olive oil, 1 tbsp tomato paste and garlic. Let it swell for 30 minutes. Keeps in the fridge for two weeks if covered with olive oil.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964155658,"sku":"31311","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/harissa_9a216efd-8d40-41fd-9d54-1be849133f7a-477915.jpg?v=1738084186"},{"product_id":"pfefferwelt","title":"Pepper World","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePepper World – a tasting box with 9 fine pepper varieties from around the world\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Pepper World is our curated tasting box with nine sample tins of the finest peppers and pepper blends, from mild classics to exotic specialities. Ideal for discovering, comparing and refining at the dining table, and a high-quality gift for everyone who loves pepper.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eContents of the box (9 sample tins)\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e (8 g), our fruity-aromatic pepper blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/jahreszeiten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e\u003c\/a\u003e (9 g), a mild everyday pepper blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e (7 g), a strong blend for steak and game\u003c\/li\u003e\n\u003cli\u003eblack Kerala pepper (7 g), full-bodied and savoury from South India\u003c\/li\u003e\n\u003cli\u003eblack Tellicherry pepper (8 g), large, fully ripened berries with fine fruit\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e (5 g), an exotic tailed pepper with a eucalyptus note\u003c\/li\u003e\n\u003cli\u003ewhite Malabar pepper (8 g), clear and elegant for light dishes\u003c\/li\u003e\n\u003cli\u003egreen pepper (7 g), fresh-mild, dried\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e (9 g), a fruity, fine pepper from Cambodia\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA journey through the world of pepper: compare aromas, heat levels and regions of origin right at the table. A classic with steak, pan-fried meat, sauces, fish and fine vegetable dishes. Grind the pepper as fresh as possible in the mill or crush it in the mortar, so the essential oils come fully into their own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, dark and well sealed, and grind whole corns only just before use.\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 tasting box with 9 tins of fine pepper varieties and blends\u003c\/li\u003e\n\u003cli\u003eDifferent aromas, heat levels and regions of origin\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality packaging, ideal as a gift\u003c\/li\u003e\n\u003cli\u003eFor steak, sauces and fine dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you'd like to restock individual favourites, you'll find them as a full tin: \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/jahreszeiten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e. A matching salt: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. More gift ideas in our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich pepper varieties are included?\u003c\/strong\u003e\u003cbr\u003e\nNine varieties: Sieben, Jahreszeiten and Mélange Noir as three pepper blends, plus black Kerala pepper, black Tellicherry pepper, cubeb pepper, white Malabar pepper, green pepper and red Kampot pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much pepper is in each tin?\u003c\/strong\u003e\u003cbr\u003e\nBetween 5 and 9 grams per sample tin, in total a generous selection for discovering and comparing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Pepper World suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The high-quality box is an ideal gift for home cooks, steak lovers and culinary explorers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it best to store the pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed. Whole peppercorns keep their aroma longest this way, best to grind them fresh only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which pepper varieties are included in Pepper World?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Nine varieties: Sieben, Jahreszeiten and Mélange Noir as three pepper blends, plus black Kerala pepper, black Tellicherry pepper, cubeb pepper, white Malabar pepper, green pepper and red Kampot pepper.\"}},{\"@type\":\"Question\",\"name\":\"How much pepper is in each tin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Between 5 and 9 grams per sample tin, in total a generous selection for discovering and comparing.\"}},{\"@type\":\"Question\",\"name\":\"Is Pepper World suitable as a gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, very much so. The high-quality box is an ideal gift for home cooks, steak lovers and culinary explorers.\"}},{\"@type\":\"Question\",\"name\":\"How is it best to store the pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed. Whole peppercorns keep their aroma longest this way, best to grind them fresh only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50784256950538,"sku":"23540","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/C4A8704.jpg?v=1741777578"},{"product_id":"umami-booster-1","title":"Umami Booster","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUmami booster, the fifth taste\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUmami booster is a dry spice blend you can use as a flavour booster for soups, sauces, minced meat and salads. We compose it in our workshop in Klingenberg am Main from three building blocks: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as the fermented aromatic heart, crispy roasted onions for roasted notes and tomato flakes for fruit and natural glutamates. The result is a natural umami trigger entirely without flavour enhancers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA teaspoon is usually enough to lift soups, sauces, stews, minced meat, bolognese, risotto, wok pans and salad dressings to a new flavour level. Also over grilled vegetables, roasted chicken legs or on avocado toast as a finisher. Sprinkle in directly or sweat briefly in hot fat, both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e umami booster is very intense. Approach it carefully and season to taste at the end. As it already contains salt, go easy on extra salt when cooking with it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMinced-meat bolognese in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBrown 500 g minced beef in a pan until crumbly.\u003c\/li\u003e\n\u003cli\u003eStir in a teaspoon of umami booster and sweat for a minute until the aroma rises.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of chopped tomatoes, simmer for 15 minutes, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz\u003c\/strong\u003e\u003c\/a\u003e and serve over pasta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: for a sashimi highlight, stir a pinch of umami booster into a splash of rice vinegar and drizzle drop by drop over thinly sliced raw salmon, with soy sauce on the side.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDry spice blend with Vadouvan, roasted onions and tomato flakes\u003c\/li\u003e\n\u003cli\u003eNatural umami trigger, without flavour enhancers or yeast extract\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for soups, sauces, minced meat, salads and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to push the umami concept further, combine it with our pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, the fermented Indo-French blend. As a liquid we recommend the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL Vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e or the plant-based tomato seasoning concentrate \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1 Umami\u003c\/strong\u003e\u003c\/a\u003e. As a paste for sauces and stews, our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e brings depth to the dish. You'll find more savoury blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is umami and what does it taste like?\u003c\/strong\u003e\u003cbr\u003eUmami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use umami booster for?\u003c\/strong\u003e\u003cbr\u003eFor soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs umami booster a flavour enhancer?\u003c\/strong\u003e\u003cbr\u003eNo, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does umami booster differ from \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003eVadouvan\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003eThe pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is umami and what does it taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Umami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use umami booster for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is umami booster a flavour enhancer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does umami booster differ from Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The pure Vadouvan is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100g","offer_id":53018742391050,"sku":"23572","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018742423818,"sku":"23412","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Umami-Booster_C4A1801_web.jpg?v=1744867838"},{"product_id":"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"},{"product_id":"bbq-fish-2","title":"BBQ Fish","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Fish, the grill seasoning for fish and seafood with saffron and Timut pepper\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Fish is made for fish. We produce the seasoning in our manufactory in Klingenberg am Main. Saffron gives the typical warm, golden colour and a fine aroma, Timut pepper adds a lively citrus heat, and tomato flakes, garlic and fennel round off the profile. The blend lifts the natural flavour, brings out grilled roasted aromas and forms an aromatic crust without masking the fish. Salt is already included.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePat the fish or seafood dry, rub it with a little olive oil, scatter it generously with BBQ Fish and massage it in lightly. It suits whole fish such as trout, gilthead bream and sea bass, fillets of salmon, tuna and cod, prawns, scallops and octopus, fish en papillote from the oven, and a paste made with olive oil and lemon juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The salt is already included, so do not add extra. Scatter BBQ Fish on 10 to 15 minutes before grilling so the aromas can soak in.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with BBQ Fish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat four salmon fillets of 180 g each dry and rub them with olive oil.\u003c\/li\u003e\n\u003cli\u003eScatter BBQ Fish evenly, massage it in lightly and let the fish rest for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the fillets on the rack over medium heat for 4 to 5 minutes per side.\u003c\/li\u003e\n\u003cli\u003eServe them with lime wedges and a simple cucumber salad.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/safran-coupe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esaffron\u003c\/strong\u003e\u003c\/a\u003e with its golden colour and \u003ca href=\"\/en\/products\/timut-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTimut pepper\u003c\/strong\u003e\u003c\/a\u003e with its citrus heat. \u003ca href=\"\/en\/products\/zitronengras-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLemongrass\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e bring fresh and sweetish notes, \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e a fine warmth. To these come tomato flakes, garlic, green and white pepper, fennel seeds, tarragon and parsley on a base of salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrill seasoning made especially for fish and seafood\u003c\/li\u003e\n\u003cli\u003eWith saffron, Timut pepper, lemongrass and star anise\u003c\/li\u003e\n\u003cli\u003eFor whole fish, fillets, prawns and scallops\u003c\/li\u003e\n\u003cli\u003eSalt already included, manufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more fish cooking our \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e fits well, for a smoky note the \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e. Grill fans reach for the \u003ca href=\"\/en\/products\/bbq-box-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Box\u003c\/strong\u003e\u003c\/a\u003e, and as a gift the \u003ca href=\"\/en\/products\/mittelmeerkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMediterranean Cuisine gift box\u003c\/strong\u003e\u003c\/a\u003e works well. You will find more in our \u003ca href=\"\/en\/collections\/fischdelikatessen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efish delicacies\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrill and BBQ\u003c\/strong\u003e\u003c\/a\u003e collections.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt to the fish when using BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nNo. The salt is already included in BBQ Fish. Season the fish only with BBQ Fish and do not add extra salt, otherwise it quickly becomes too salty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between BBQ Fish and Fischgenuss?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Fish is a salted grill seasoning with saffron and Timut pepper that forms a crust straight away, while the \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e is a finer herb seasoning for refining. For grilling you use BBQ Fish, for subtle seasoning the Fischgenuss.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season the fish with BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nIdeally 10 to 15 minutes before grilling. This lets the aromas soak in and gives saffron and Timut pepper time to work before the fish goes on the rack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else is BBQ Fish good for besides fish?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Fish suits all seafood such as prawns, scallops and octopus, and also works well as a seasoning paste with olive oil and lemon juice. For meat we recommend a dedicated grill seasoning instead.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt to the fish when using BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. The salt is already included in BBQ Fish. Season the fish only with BBQ Fish and do not add extra salt, otherwise it quickly becomes too salty.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between BBQ Fish and Fischgenuss?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"BBQ Fish is a salted grill seasoning with saffron and Timut pepper that forms a crust straight away, while the Fischgenuss is a finer herb seasoning for refining. For grilling you use BBQ Fish, for subtle seasoning the Fischgenuss.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I season the fish with BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ideally 10 to 15 minutes before grilling. This lets the aromas soak in and gives saffron and Timut pepper time to work before the fish goes on the rack.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else is BBQ Fish good for besides fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"BBQ Fish suits all seafood such as prawns, scallops and octopus, and also works well as a seasoning paste with olive oil and lemon juice. For meat we recommend a dedicated grill seasoning instead.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722946281738,"sku":"31461","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/BBQ_Fish_1_NEU.jpg?v=1786540378"},{"product_id":"fischgenuss-1","title":"Fischgenuss","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFischgenuss, the fine spice preparation for fish and seafood\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFischgenuss brings fine aromas, subtle heat and elegant freshness to fish and seafood without covering their own flavour. We mix the preparation by hand in our workshop in Klingenberg am Main. The profile: a fruity, savoury opening of tomato flakes and wakame seaweed, a spicy heart of green and white pepper, pink berries and garlic, a fresh finish of star anise, tarragon and bay. Maritime, fine and versatile.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter Fischgenuss directly before cooking over salmon, trout, char, scampi and prawns, or mix it with a little oil just before serving into a glaze to brush on. It also works well in dips and sauces made from crème fraîche or yogurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The preparation already contains salt, so season sparingly afterwards. Season delicate fish only just before cooking so the salt does not dry out the flesh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePan-fried salmon fillet with Fischgenuss in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat two salmon fillets dry and scatter Fischgenuss evenly over the flesh side.\u003c\/li\u003e\n\u003cli\u003eHeat a little oil in the pan and fry the salmon on the skin side for four to five minutes until crisp.\u003c\/li\u003e\n\u003cli\u003eTurn the fillets, take the pan off the heat and let the fish finish for two minutes.\u003c\/li\u003e\n\u003cli\u003eDrizzle the salmon with lemon and serve with a pinch of fresh Fischgenuss on top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe maritime depth comes from wakame seaweed and tomato flakes. Seasoning comes from green and \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e, pink berries, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e and hot paprika. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e, coriander, tarragon and bay set the fresh, herby highlights, and a little chili the fine heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFine spice preparation for fish and seafood\u003c\/li\u003e\n\u003cli\u003eMaritime with wakame seaweed, pink berries and tomato flakes\u003c\/li\u003e\n\u003cli\u003eFor scattering, as a glaze or in dips\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFish turns smoky on the grill with \u003ca href=\"\/en\/products\/bbq-fish-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Fish\u003c\/strong\u003e\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBouillabaisse seasoning salt\u003c\/strong\u003e\u003c\/a\u003e brings Mediterranean depth. For a fine smoky aroma reach for \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e. You will find more for the fish kitchen in our \u003ca href=\"\/en\/collections\/fischdelikatessen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efish delicacies\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Fischgenuss suit?\u003c\/strong\u003e\u003cbr\u003e\nFish and seafood such as salmon, trout, char, scampi and prawns, whether fried, grilled or steamed. It also tastes good in dips and sauces made from crème fraîche or yogurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Fischgenuss and BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nFischgenuss is fine and maritime with wakame and pink berries, ideal for delicate fish and dips, while \u003ca href=\"\/en\/products\/bbq-fish-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Fish\u003c\/strong\u003e\u003c\/a\u003e is stronger and smokier and made for the grill. For the pan you use Fischgenuss, for the grill BBQ Fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season the fish?\u003c\/strong\u003e\u003cbr\u003e\nBest just before cooking. The preparation contains salt, which draws moisture from delicate fish if it sits too long.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually hardly any. Fischgenuss already contains salt, so season your dish only sparingly afterwards.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Fischgenuss suit?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fish and seafood such as salmon, trout, char, scampi and prawns, whether fried, grilled or steamed. It also tastes good in dips and sauces made from crème fraîche or yogurt.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Fischgenuss and BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fischgenuss is fine and maritime with wakame and pink berries, ideal for delicate fish and dips, while BBQ Fish is stronger and smokier and made for the grill. For the pan you use Fischgenuss, for the grill BBQ Fish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I season the fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best just before cooking. The preparation contains salt, which draws moisture from delicate fish if it sits too long.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually hardly any. Fischgenuss already contains salt, so season your dish only sparingly afterwards.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51738043318538,"sku":"31450","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fischgenuss-dose-513848.jpg?v=1736624360"},{"product_id":"fleischkuche-1","title":"Meat Cuisine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMeat Cuisine gift box, four spices for real meat lovers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe finest meat deserves the right seasoning. This elegant gift box is dedicated entirely to the passion for meat and brings together four of our best spices for steak, roast and braised dishes in a high-quality box with a foam inlay. Curated and packed in our workshop in Klingenberg am Main, ready to gift right away.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e (40 g), our all-round spice blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/bester-festtagsbraten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBest Festive Roast\u003c\/strong\u003e\u003c\/a\u003e (50 g) for roasts and the festive table\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e (30 g), the oriental all-purpose blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole black Belem pepper\u003c\/strong\u003e\u003c\/a\u003e (35 g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExternal dimensions of the box: 220 x 90 x 75 mm.\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\u003eWith this selection you cover the whole meat kitchen. Sieben seasons mince, burgers and pan dishes, Best Festive Roast the Sunday and Christmas roast, Baharat oriental braised and mince dishes, and the whole Belem pepper releases its full aroma fresh from the mill over steak and quick-fried cuts.\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\u003eFour spice tins, namely Sieben, Festive Roast, Baharat, Belem pepper\u003c\/li\u003e\n\u003cli\u003eFor steak, roast, braised meat and the festive table\u003c\/li\u003e\n\u003cli\u003eAn elegant box with foam inlay, 220 x 90 x 75 mm\u003c\/li\u003e\n\u003cli\u003eCurated and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAn ideal gift for meat lovers and grill fans\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\u003eWant to expand the gift? Our \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhisky pepper\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/pfeffer-bundle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper bundle\u003c\/strong\u003e\u003c\/a\u003e or a \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e are a great fit. For grill fans, our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ spices\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bbq-box-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Box\u003c\/strong\u003e\u003c\/a\u003e are the first choice. Find more ideas in our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epresents\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Meat Cuisine gift box?\u003c\/strong\u003e\u003cbr\u003e\nFour spice tins, namely Sieben (40 g), Best Festive Roast (50 g), Baharat (30 g) and whole black Belem pepper (35 g), stylishly arranged in a box with a foam inlay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the box for?\u003c\/strong\u003e\u003cbr\u003e\nFor anyone who likes preparing meat, from steak and roast to braised dishes. An ideal gift for hobby cooks, grill fans and gourmets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spices also available separately?\u003c\/strong\u003e\u003cbr\u003e\nYes, all four spices are available individually. The box is the curated gift selection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow big is the gift box?\u003c\/strong\u003e\u003cbr\u003e\nThe external dimensions are 220 x 90 x 75 mm. Inside, a foam inlay holds the four tins securely in place.\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's in the Meat Cuisine gift box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Four spice tins, namely Sieben (40 g), Best Festive Roast (50 g), Baharat (30 g) and whole black Belem pepper (35 g), stylishly arranged in a box with a foam inlay.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who is the box for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For anyone who likes preparing meat, from steak and roast to braised dishes. An ideal gift for hobby cooks, grill fans and gourmets.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the spices also available separately?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, all four spices are available individually. The box is the curated gift selection.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How big is the gift box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The external dimensions are 220 x 90 x 75 mm. Inside, a foam inlay holds the four tins securely in place.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52525712965898,"sku":"23714","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Fleischkueche_innen_web.png?v=1747310357"},{"product_id":"whisky-pfeffer","title":"Whisky Pepper","description":"\u003ch2 data-start=\"298\" data-end=\"380\"\u003eWhisky pepper – pepper meets single malt whisky | a cooperation with St. Kilian\u003c\/h2\u003e\n\u003cp data-start=\"382\" data-end=\"610\"\u003eAn extraordinary spice composition from Altes Gewürzamt: our \u003cstrong data-start=\"453\" data-end=\"471\"\u003ewhisky pepper\u003c\/strong\u003e was created in exclusive collaboration with the renowned \u003cstrong data-start=\"526\" data-end=\"552\"\u003eSt. Kilian distillery\u003c\/strong\u003e and unites two characterful worlds of enjoyment.\u003c\/p\u003e\n\u003ch3 data-start=\"612\" data-end=\"667\"\u003eAromatic Belem pepper meets fine single malt\u003c\/h3\u003e\n\u003cp data-start=\"669\" data-end=\"963\"\u003eThe base is high-quality \u003cstrong data-start=\"699\" data-end=\"755\"\u003eblack pepper from Brazil (Belem pepper, 98%)\u003c\/strong\u003e, known for its pleasant, balanced heat and its earthy-fruity aroma. It is refined with \u003cstrong data-start=\"860\" data-end=\"885\"\u003e2% single malt whisky\u003c\/strong\u003e from St. Kilian – full-bodied, peaty and with a discreet sweet-fruity note.\u003c\/p\u003e\n\u003cp data-start=\"965\" data-end=\"1125\"\u003eThe result is an intense, harmonious \u003cstrong data-start=\"1011\" data-end=\"1033\"\u003epepper with whisky\u003c\/strong\u003e that gives meat dishes a special depth and is at the same time versatile to use.\u003c\/p\u003e\n\u003chr data-start=\"1127\" data-end=\"1130\"\u003e\n\u003ch2 data-start=\"1132\" data-end=\"1190\"\u003eHow to use – ideal for steak, cheese \u0026amp; vegetarian cooking\u003c\/h2\u003e\n\u003cp data-start=\"1192\" data-end=\"1255\"\u003eThe whisky pepper is excellent for refining:\u003c\/p\u003e\n\u003cul data-start=\"1257\" data-end=\"1397\"\u003e\n\u003cli data-start=\"1257\" data-end=\"1294\"\u003e\n\u003cp data-start=\"1259\" data-end=\"1294\"\u003eSteak, beef fillet \u0026amp; grilled meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1295\" data-end=\"1312\"\u003e\n\u003cp data-start=\"1297\" data-end=\"1312\"\u003eGame dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1313\" data-end=\"1331\"\u003e\n\u003cp data-start=\"1315\" data-end=\"1331\"\u003eQuick-fried dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1332\" data-end=\"1356\"\u003e\n\u003cp data-start=\"1334\" data-end=\"1356\"\u003eHard cheese \u0026amp; soft cheese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1357\" data-end=\"1397\"\u003e\n\u003cp data-start=\"1359\" data-end=\"1397\"\u003eRoast vegetables \u0026amp; vegetarian dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1399\" data-end=\"1512\"\u003eIt becomes especially aromatic when freshly crushed in a mortar or added over the dish just before serving.\u003c\/p\u003e\n\u003ch2 data-start=\"1602\" data-end=\"1651\"\u003eA gourmet spice for special moments of enjoyment\u003c\/h2\u003e\n\u003cp data-start=\"1653\" data-end=\"1852\"\u003eThis \u003cstrong data-start=\"1660\" data-end=\"1682\"\u003epepper with whisky\u003c\/strong\u003e is more than a spice – it is a culinary liaison of two workshops. Perfect for gourmets, grill lovers and all who appreciate extraordinary aromas.\u003c\/p\u003e\n\u003cp data-start=\"1854\" data-end=\"1907\"\u003eAlso ideal as a gift for whisky fans and connoisseurs.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52543062278410,"sku":"31463","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/WhiskyPfeffer_Webshop.png?v=1772078421"},{"product_id":"bbq-box-1","title":"BBQ Box","description":"\u003ch3\u003eBBQ Box: four grill spices in an elegant gift box\u003c\/h3\u003e\n\u003cp\u003eWith the BBQ Box from Altes Gewürzamt you get our four most important grill blends compactly packed in a high-quality gift box with a foam inlay. The ideal gift for grill masters, hobby cooks and everyone who wants to be prepared for the next BBQ season.\u003c\/p\u003e\n\u003ch3\u003eThis is included\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBBQ beef (40 g): strong, with a dark note for steaks and brisket.\u003c\/li\u003e\n\u003cli\u003eBBQ chicken (45 g): aromatic and light for poultry and skewers.\u003c\/li\u003e\n\u003cli\u003eBBQ fish (35 g): finely balanced for salmon, trout and prawns.\u003c\/li\u003e\n\u003cli\u003eBBQ pork (45 g): sweetish-savoury for pulled pork and spareribs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat makes the BBQ Box special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFour blends for the most important things to grill, all from Klingenberg.\u003c\/li\u003e\n\u003cli\u003eA compact gift box (235 × 95 × 77 mm), ready to ship.\u003c\/li\u003e\n\u003cli\u003eA foam inlay protects the tins and makes unpacking an experience.\u003c\/li\u003e\n\u003cli\u003eIdeal as a gift for Father's Day, a birthday or the start of the grill season.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou can find detailed information on each blend on the respective product pages in our online shop. Order now and open the grill season.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52553950724362,"sku":"23842","price":29.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/BBQ-Box_innen_web.png?v=1747310357"},{"product_id":"salish-alderwood-1","title":"Salish Alderwood","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSalish Alderwood, intensely smoky Pacific sea salt smoked over red alderwood\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSalish Alderwood is a Pacific sea salt from the north-west of the USA, traditionally smoked over real red alderwood. This gives it a deep brown colour and an intense, smoky aroma with a full woody note, a clear saltiness and a long finish. That brings an authentic BBQ aroma to your dishes, entirely without a grill. Carefully imported and filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSalish Alderwood goes with steaks, burgers and ribs, as a finish on fried egg and fried potatoes, in vinaigrettes and dressings as well as with vegetables and tofu. Also a smoky highlight in herb butter and on bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add the salt only at the end so the smoky aroma is preserved. A small pinch is enough. Store dry and well sealed, and simply shake if it clumps.\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\u003ePacific sea salt, smoked over red alderwood\u003c\/li\u003e\n\u003cli\u003eDeeply smoky with a full woody note and a long finish\u003c\/li\u003e\n\u003cli\u003eAn authentic BBQ aroma entirely without a grill\u003c\/li\u003e\n\u003cli\u003eFor steaks, eggs, fried potatoes, dressings and vegetables\u003c\/li\u003e\n\u003cli\u003eAll-natural, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a pepper note with steak, our \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhisky pepper\u003c\/strong\u003e\u003c\/a\u003e fits, and as another dark salt speciality the \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black salt\u003c\/strong\u003e\u003c\/a\u003e. If you want to grill all out, reach for the \u003ca href=\"\/en\/products\/bbq-box-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Box\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Salish Alderwood?\u003c\/strong\u003e\u003cbr\u003e\nA Pacific sea salt from the north-west of the USA, traditionally smoked over red alderwood. That is why it tastes deeply smoky and brings a BBQ aroma to the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use smoked salt?\u003c\/strong\u003e\u003cbr\u003e\nBest as a finish on meat, eggs, fried potatoes and vegetables, or in dressings and herb butter. Dose sparingly and add it only at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it really taste smoky without a grill?\u003c\/strong\u003e\u003cbr\u003e\nYes. The salt carries a real wood-smoke aroma and gives your dishes a grilled note, even entirely without a grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Salish Alderwood?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed. Should it ever clump, simply shake it.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Salish Alderwood?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Pacific sea salt from the north-west of the USA, traditionally smoked over red alderwood. That is why it tastes deeply smoky and brings a BBQ aroma to the dish.\"}},{\"@type\":\"Question\",\"name\":\"How do I use smoked salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Best as a finish on meat, eggs, fried potatoes and vegetables, or in dressings and herb butter. Dose sparingly and add it only at the end.\"}},{\"@type\":\"Question\",\"name\":\"Does it really taste smoky without a grill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The salt carries a real wood-smoke aroma and gives your dishes a grilled note, even entirely without a grill.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Salish Alderwood?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed. Should it ever clump, simply shake it.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52637119021322,"sku":"31441","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Salish_Anderwood_klein_web.png?v=1772244145"},{"product_id":"mango-chutney","title":"Mango Chutney","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMango Chutney with Curry Jaipur, a fruity-savoury chutney from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMango chutney is the sweet-piquant accompaniment that should be missing from no curry kitchen – and at the same time the universal joker for the cheese board, burger and antipasti. We process 49 percent sun-ripened mangoes with our own spice blend \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. The result: fruity sweetness meets aromatic depth and a finely piquant note typical of Indian table chutneys. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with Indian curries, tikka masala and tandoori dishes, as a dip with grilled chicken, lamb and prawns. On the cheese board with camembert, brie, goat's cheese and aged mountain cheese. In sandwiches, burgers, wraps and bowls. Also as a sweet component in salad dressings, BBQ sauces and vegan main dishes. Straight from the jar or diluted with a little stock for glazing poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e mango chutney contains fruit and sugar – after opening, store cool and use up within four to six weeks. Without preservatives.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: cheese board with mango chutney\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe simplest occasion to show off the chutney – as the highlight of an evening cheese board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e200 g camembert or brie\u003c\/li\u003e\n\u003cli\u003e150 g fresh goat's cheese\u003c\/li\u003e\n\u003cli\u003e200 g aged mountain cheese or Comté\u003c\/li\u003e\n\u003cli\u003e1 jar mango chutney\u003c\/li\u003e\n\u003cli\u003e1 handful roasted walnuts\u003c\/li\u003e\n\u003cli\u003e1 bunch fresh grapes or figs\u003c\/li\u003e\n\u003cli\u003eSourdough bread or Italian crackers on the side\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the cheese out of the fridge 30 minutes before serving so the aromas mature. Arrange on a wooden board or slate. Add mango chutney and roasted nuts in small bowls. Grapes or fresh figs as a visual and flavour bridge between the cheeses. Serve with sourdough bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our chutney?\u003c\/strong\u003e Industrially produced chutneys are often pure sugar-water bombs. With us the mango is the main ingredient (49 percent), the sweetness comes from the fruit itself. The curry component brings a multi-layered seasoning depth that turns a simple cheese into an experience.\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\u003eAn Indian chutney with 49 percent mango and Curry Jaipur\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVegan and versatile for curry, cheese and BBQ\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\u003eA classic Indian curry accompaniment in the trio with \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For fermented depth and a modern curry profile, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the insider tip. The sweet-fruity sister is our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e with Thai aromas. For hot accents, \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e fits.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use mango chutney for?\u003c\/strong\u003e\u003cbr\u003eA classic with Indian curries, chicken tikka, lamb curry, tandoori specialities and on cheese boards. Also in burgers, sandwiches, wraps, as a dip with grilled poultry and as a sweet component in BBQ sauces or vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep after opening?\u003c\/strong\u003e\u003cbr\u003eSealed in the fridge, four to six weeks. As we use no preservatives, the shelf life after opening is shorter than with industrial products – that's normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the chutney vegan?\u003c\/strong\u003e\u003cbr\u003eYes. All ingredients are plant-based. Mango chutney therefore also suits vegetarian and vegan curries, bowls and sandwiches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the chutney?\u003c\/strong\u003e\u003cbr\u003eMild to medium-piquant. The heat comes from Curry Jaipur, which has a balanced, European-moderate heat. If you like it hotter, combine with a little \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e or chilli.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use mango chutney for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A classic with Indian curries, chicken tikka, lamb curry, tandoori specialities and on cheese boards. Also in burgers, sandwiches, wraps, as a dip with grilled poultry and as a sweet component in BBQ sauces or vinaigrettes.\"}},{\"@type\":\"Question\",\"name\":\"How long does it keep after opening?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sealed in the fridge, four to six weeks. As we use no preservatives, the shelf life after opening is shorter than with industrial products, that's normal.\"}},{\"@type\":\"Question\",\"name\":\"Is the chutney vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. All ingredients are plant-based. Mango chutney therefore also suits vegetarian and vegan curries, bowls and sandwiches.\"}},{\"@type\":\"Question\",\"name\":\"How hot is the chutney?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium-piquant. The heat comes from Curry Jaipur, which has a balanced, European-moderate heat. If you like it hotter, combine with a little Harissa or chilli.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52746971513098,"sku":"23802","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Mangochutney_webshop_4d473941-6ff7-4cbf-b3e2-c974aeea1084.png?v=1774647070"},{"product_id":"tomaten-chutney","title":"Tomato Chutney","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato Chutney with Thai aromas, a fruity-exotic chutney from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato Chutney is the Asian-inspired sister of our Mango Chutney – a chutney that combines the sweetness of ripe tomatoes with the freshness of Thai basil, galangal and black cumin. We process 58 percent fully ripe tomatoes with finely chopped shallots and garlic into a fruity-savoury, lightly piquant composition with a character of its own. 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\u003eClassically with grilled meat, poultry and lamb – especially with spare ribs and pulled pork. In Asian bowls with rice, tofu and chicken, in wraps, sandwiches and burgers. On the cheese board with camembert, manchego and hard cheese. As a dip with roasted sweet-potato fries, baked aubergine or grilled halloumi. Also as a seasoning in lentil salads and couscous bowls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, store cool and use up within four to six weeks. Without preservatives.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Asian bowl with Tomato Chutney\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick, colourful bowl that uses the chutney as a dressing component – ideal for the lunch break or a quick dinner.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g basmati or jasmine rice\u003c\/li\u003e\n\u003cli\u003e400 g chicken breast or firm tofu\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tomato Chutney\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 bunch pak choi or baby spinach\u003c\/li\u003e\n\u003cli\u003e2 carrots in strips, 1 spring onion\u003c\/li\u003e\n\u003cli\u003e2 tbsp peanut oil, lime, fresh coriander\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cook the rice according to the packet instructions. Cut the chicken or tofu into cubes, season with Thai Curry and fry in peanut oil. Briefly toss the pak choi, carrots and spring onion in the pan. Arrange the rice in bowls, the chicken and vegetables on top. Serve with two tablespoons of Tomato Chutney as a topping, lime juice and fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our Tomato Chutney?\u003c\/strong\u003e The Thai aromas from galangal and Thai basil make it the ideal link between tomato and Asian cooking. A harmonious bridge that industrial chutneys rarely achieve.\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\u003eAn Asian-inspired chutney with 58 percent tomato and Thai aromas\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVegan and versatile for bowls, cheese, BBQ and sandwiches\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe sweet-fruity sister is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e with Curry Jaipur. For Asian cooking, \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e fit. For a BBQ glaze, 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 adds to it. As a crunchy topping over bowls, the \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e is fun.\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 Tomato Chutney for?\u003c\/strong\u003e\u003cbr\u003e\nWith grilled meat, pulled pork, spare ribs, in Asian bowls, wraps, sandwiches, burgers, on the cheese board and as a dip with sweet-potato fries or grilled halloumi.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does it differ from the Mango Chutney?\u003c\/strong\u003e\u003cbr\u003e\nThe \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e is sweet-fruity with an Indian curry note. The Tomato Chutney is heartier, fruity-piquant with Thai aromas. Mango suits cheese and sweet curries better, tomato suits BBQ and Asian bowls better.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the chutney vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. Also suitable for vegetarian and vegan bowls and sandwiches.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nSealed in the fridge for four to six weeks. We use no preservatives.\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 Tomato Chutney for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With grilled meat, pulled pork, spare ribs, in Asian bowls, wraps, sandwiches, burgers, on the cheese board and as a dip with sweet-potato fries or grilled halloumi.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it differ from the Mango Chutney?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Mango Chutney is sweet-fruity with an Indian curry note. The Tomato Chutney is heartier, fruity-piquant with Thai aromas. Mango suits cheese and sweet curries better, tomato suits BBQ and Asian bowls better.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the chutney vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. Also suitable for vegetarian and vegan bowls and sandwiches.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep after opening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sealed in the fridge for four to six weeks. We use no preservatives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52746986225930,"sku":"23803","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Tomatenchutney_webshop.png?v=1774647069"},{"product_id":"gruner-pfeffer","title":"Green Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAir-dried green pepper, a fresh aroma with a mild heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen pepper is unripe-harvested black pepper, here air-dried for a fresh, herbaceous aroma with a pleasant, not overly fiery heat. Less hot than black pepper, but with a grassy, lively note that goes particularly well with fish, poultry and cream sauces. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor pepper mill and mortar, coarsely crushed in the mortar for a classic pepper sauce. Perfect with pork, beef, poultry, lobster, prawns and fish. A classic for creamy pepper sauce with steak and fillet: sweat the pepper in butter, deglaze with cognac, pour in cream. Also ideal for making rich raw sausages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store dry and dark, grind whole corns only just before use so the fresh aroma is preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen pepper, air-dried\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eSuitable for pepper mill and mortar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a fresh-pepper counterpart, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for game and braises, \u003ca href=\"\/en\/products\/weisser-penja-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Penja pepper\u003c\/strong\u003e\u003c\/a\u003e as a fine companion. For steak sauces: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A salt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between green and black pepper?\u003c\/strong\u003e\u003cbr\u003e\nBoth are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I put green pepper in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a classic pepper sauce with green pepper?\u003c\/strong\u003e\u003cbr\u003e\nLightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store green pepper?\u003c\/strong\u003e\u003cbr\u003e\nStore it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between green and black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I put green pepper in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make a classic pepper sauce with green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Store it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":53084679864586,"sku":"30350","price":9.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-pfeffer-100777.jpg?v=1738084185"},{"product_id":"burgers-best","title":"Burgers best","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBurgers best – the zesty grill blend with roasted onions and smoked paprika\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA good burger lives from quality ingredients and the right seasoning. Burgers best combines savoury roasted onions, smoked paprika, tomato flakes, garlic and selected herbs with a fine citrus note into a balanced spice preparation that delights well beyond the classic burger. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSavoury, spiced and lightly smoky, with fine herb and citrus notes. The roasted onions bring depth, the smoked paprika warmth and the lemon myrtle a fresh, unexpected top note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSimply mix it directly into the mince, stir with a little oil into a marinade or use it to season sauces and dips. Just as good on grilled vegetables, grilled fish and potato wedges.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Burgers best already contains salt. Please add extra salt sparingly. Store dry, cool and dark and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThe perfect burger with Burgers best in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g of mince with 2 tbsp Burgers best, shape into patties and rest for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the patties on the grill or in the pan on both sides.\u003c\/li\u003e\n\u003cli\u003eServe with cheese, roasted onions and sauce in the bun, with wedges seasoned with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes wonderfully with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBurger patties of beef, pork or poultry\u003c\/li\u003e\n\u003cli\u003eVeggie and vegetable burgers\u003c\/li\u003e\n\u003cli\u003eGrilled vegetables and grilled fish\u003c\/li\u003e\n\u003cli\u003eDips and sauces\u003c\/li\u003e\n\u003cli\u003ePotato wedges and oven potatoes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eZesty grill blend with roasted onions, smoked paprika and tomato\u003c\/li\u003e\n\u003cli\u003eFine citrus note from lemon zest and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eIdeal for mixing into mince or as a marinade\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor crispy fries with the burger, \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e fits well. As a sauce we recommend the \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker® BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. If you like to be at the grill, add \u003ca href=\"\/en\/products\/bbq-pork\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around grilling in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I best use Burgers best?\u003c\/strong\u003e\u003cbr\u003e\nMix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurgers best or Steakpfeffer?\u003c\/strong\u003e\u003cbr\u003e\nBurgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Burgers best also suitable for vegetarian burgers?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Burgers best contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the blend?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and dark and well sealed so aroma and colour are preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I best use Burgers best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\"}},{\"@type\":\"Question\",\"name\":\"Burgers best or Steakpfeffer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Burgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The Steakpfeffer Gewürzamt is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\"}},{\"@type\":\"Question\",\"name\":\"Is Burgers best also suitable for vegetarian burgers?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\"}},{\"@type\":\"Question\",\"name\":\"Does Burgers best contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and dark and well sealed so aroma and colour are preserved.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53368639619338,"sku":"31527","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53219910418698,"sku":"23899","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Burgersbest_BD_webshop.png?v=1781524197"}],"url":"https:\/\/altesgewuerzamt.live\/en\/collections\/grillen.oembed?page=3","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}