{"title":"spices for the air fryer","description":"\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"0\" data-end=\"76\"\u003eSpices for the air fryer – perfect taste with less fat\u003c\/strong\u003e\u003cbr data-start=\"76\" data-end=\"79\"\u003e Crispy, aromatic, and full of flavor – with the \u003cstrong data-start=\"131\" data-end=\"169\"\u003espices for the air fryer\u003c\/strong\u003e from the Altes Gewürzamt, you can refine your favorite dishes without using any oil. Whether it's seasoned fries, crispy vegetables, or juicy meat – our specially formulated spice blends ensure the perfect flavor. Discover high-quality creations for healthy enjoyment and bring new taste experiences into your kitchen!\u003c\/p\u003e","products":[{"product_id":"edelsuesser-paprika-dose","title":"Sweet paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSweet paprika from Hungary, hand-picked and stone-ground\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSweet paprika is a mild, fruity, full-bodied paprika powder from ripe Hungarian pods, without heat. We source the paprika from Hungary, where it ripens in the sun, is hand-picked and gently ground to a fine powder on stone mills. This traditional stone grinding preserves the essential oils and gives the typical deep-red colour and the full aroma that you'll search for in vain in industrial products. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for goulash, paprika cream sauce, lecho and rice dishes. Goes with duck, chicken, beef, veal, pork, cheese, pulses, fried potatoes and vegetables. Gives any dark sauce, soup and braise depth and a warm red colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Sweet paprika is intense and sensitive to heat. Work your way up carefully to the right amount, taste at the end and avoid heating it in fat that is too hot, otherwise it turns bitter.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFinishing fried potatoes with paprika\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice yesterday's boiled potatoes and fry crisp in butter or olive oil.\u003c\/li\u003e\n\u003cli\u003eTake the pan off the heat, dust half a teaspoon of sweet paprika over the warm potatoes and toss.\u003c\/li\u003e\n\u003cli\u003eServe with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Pakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and a dash of sour cream. Never fry it in the hot pan, otherwise the paprika turns bitter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFrom Hungary, hand-picked and stone-ground\u003c\/li\u003e\n\u003cli\u003eSweet, without heat, full-bodied and deep red\u003c\/li\u003e\n\u003cli\u003eWorkshop quality, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for goulash, poultry, vegetables and rice dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like it hotter, reach for the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e. For a smoky alternative, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura is the first choice. If you prefer paprika as coarse flakes rather than powder, you should try our \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-edelsuss\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian sweet paprika flakes\u003c\/strong\u003e\u003c\/a\u003e. For classic goulash roots, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e works as a pepper companion.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use sweet paprika for?\u003c\/strong\u003e\u003cbr\u003e\nFor goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between sweet and \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003ehot rose paprika\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nSweet paprika is mild and completely without heat, its character is fruity and full-bodied. \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHot rose paprika\u003c\/strong\u003e\u003c\/a\u003e is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy does paprika turn bitter in a hot pan?\u003c\/strong\u003e\u003cbr\u003e\nThe natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does stone-ground mean?\u003c\/strong\u003e\u003cbr\u003e\nThe dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use sweet paprika for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between sweet and hot rose paprika?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweet paprika is mild and completely without heat, its character is fruity and full-bodied. Hot rose paprika is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does paprika turn bitter in a hot pan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does stone-ground mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682633683210,"sku":"30336","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"38 g","offer_id":50682633650442,"sku":"31257","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682633715978,"sku":"22781","price":44.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/paprika.jpg?v=1789414160"},{"product_id":"rosmarin","title":"Rosemary","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRosemary, freeze-dried with a resinous Mediterranean aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried rosemary with preserved green colour and an elegant, fine aroma. The Mediterranean classic tastes resinous and savoury with a lightly camphor-like, evergreen note. On contact with liquid it unfolds almost the full effect of fresh rosemary. Filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for roast lamb, chicken, fish and fried potatoes. It seasons tomato sauce, pasta, pizza and focaccia and adds a Mediterranean accent to marinades, olive oil and herb butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add the rosemary early in cooking or let it steep briefly in liquid, then the aroma unfolds best. Store dry, dark and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried rosemary with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eResinous, savoury Mediterranean aroma\u003c\/li\u003e\n\u003cli\u003eWorks almost like fresh rosemary after contact with liquid\u003c\/li\u003e\n\u003cli\u003eA classic for lamb, chicken, potatoes and focaccia\u003c\/li\u003e\n\u003cli\u003eFilled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean dishes our \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e fit well. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use rosemary for?\u003c\/strong\u003e\u003cbr\u003e\nFor roast lamb, chicken, fish and fried potatoes, as well as in tomato sauce, pasta, pizza and focaccia and in marinades, olive oil and herb butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-drying achieve?\u003c\/strong\u003e\u003cbr\u003e\nIt preserves colour and aroma especially well. On contact with liquid the rosemary works almost like fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried rosemary?\u003c\/strong\u003e\u003cbr\u003e\nA little more sparingly than fresh, as the aroma is concentrated. Best added early in cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store rosemary?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do I use rosemary for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For roast lamb, chicken, fish and fried potatoes, as well as in tomato sauce, pasta, pizza and focaccia and in marinades, olive oil and herb butter.\"}},{\"@type\":\"Question\",\"name\":\"What does freeze-drying achieve for rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It preserves colour and aroma especially well. On contact with liquid the rosemary works almost like fresh.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose freeze-dried rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A little more sparingly than fresh, as the aroma is concentrated. Best added early in cooking.\"}},{\"@type\":\"Question\",\"name\":\"How do I store rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564761780490,"sku":"30378","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosmarin_1b7090c3-989c-403b-af1c-ffdb0d6c67fd-718414.jpg?v=1738084250"},{"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":"melange-du-jardin","title":"Mélange du Jardin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange du Jardin, a fresh garden-herb blend for quark, salads and cold dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange du Jardin is our garden-herb blend for fresh, cold cooking. We compose it in our workshop in Klingenberg am Main from chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon. The character: fresh and herby with a fine onion depth and a subtle aniseed note from the tarragon that brings quark, salads and dips to life without overpowering them.\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 du Jardin is a universal herb seasoning for cold and warm dishes. Stir it straight into salad dressings and vinaigrettes, season quark, cream cheese and yoghurt dips for aromatic spreads, or scatter it over grilled vegetables and oven vegetables before roasting. Also for fish and seafood, for fried potatoes, baked potatoes and potato salad, in soups and sauces as a finishing note, and fresh over scrambled egg and omelette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The fine herbs release their aroma best when fresh. Scatter Mélange du Jardin over the finished dish or stir it into a cold base rather than cooking it for a long time. Shake briefly before use so the herbs are evenly distributed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: herb vinaigrette for leaf salad\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 3 tbsp olive oil, 1 tbsp white wine vinegar or \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e, 1 tsp Dijon mustard and 1 tsp Mélange du Jardin into a screw-top jar.\u003c\/li\u003e\n\u003cli\u003eAdd a pinch of salt and shake vigorously until the vinaigrette binds to a creamy texture.\u003c\/li\u003e\n\u003cli\u003ePour over mixed leaf salad with cherry tomatoes, cucumber and fresh goat's cheese, optionally add a drizzle of \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e, 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\u003eTen components for the typical garden seasoning: chives and parsley for the fresh base, red onions and garlic for the savoury depth, dill tips and chervil for the fine freshness, lovage for the herby core, wild garlic for the garlicky note, tarragon for the subtle aniseed tip and paprika for a rounded colour.\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\u003eGarden-herb blend of ten components with chives, dill and tarragon\u003c\/li\u003e\n\u003cli\u003eFresh and herby with a fine onion depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eIdeal for quark, salads, dips and cold dishes\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 Mediterranean herb world, \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic choice. With tomato and lemon myrtle, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e comes into play. The salt counterpart for herb cooking is our \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerb Seasoning Salt\u003c\/strong\u003e\u003c\/a\u003e. As a vinaigrette base we recommend \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\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\u003eWhich herbs are in Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nChives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon – ten components for the typically fresh garden seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange du Jardin differ from herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth – ideal for quark, salads and cold dishes rather than for braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I shake the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are in Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon, ten components for the typically fresh garden seasoning.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange du Jardin differ from herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Herbes de Provence are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth, ideal for quark, salads and cold dishes rather than for braises.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\"}},{\"@type\":\"Question\",\"name\":\"Why should I shake the blend before use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"12 g","offer_id":50684621062410,"sku":"31497","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"150 g","offer_id":50684621095178,"sku":"23829","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange-du-jardin-990316.jpg?v=1736624487"},{"product_id":"kartoffelstampfgewuerz-dose","title":"Mashed Potato Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMashed Potato Seasoning — the seasoning for creamy mashed potatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMashed Potato Seasoning is our classic for any dish that wants to make more of a potato. We compose it in our workshop in Klingenberg am Main from roasted onions, salt, coriander, caraway, mace, black pepper, blue fenugreek, smoked salt, cumin, garlic and allspice. A warm, hearty blend with fine depth that turns ordinary mash into a proper main meal.\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\u003eClassically for creamy mashed and stamped potatoes. Also excellent in potato soups, stews, carrot and celeriac mash, sweet-potato mash, potato bakes, vegetable gratins and fried potatoes. A teaspoon per 1 kg of potatoes is usually enough to start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Mashed Potato Seasoning already contains salt and smoked salt. Please go easy on additional salt when cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic mashed potatoes in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel 1 kg of floury potatoes and boil them soft in salted water.\u003c\/li\u003e\n\u003cli\u003eDrain and press through a ricer or mash with a masher.\u003c\/li\u003e\n\u003cli\u003eFold in 200 ml warm milk and 50 g butter, add a teaspoon of Mashed Potato Seasoning and stir briefly.\u003c\/li\u003e\n\u003cli\u003eSeason with freshly grated \u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e, and adjust 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 if needed.\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\u003eClassic potato seasoning with roasted onions and blue fenugreek\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 mash, stamped potatoes, soups and bakes\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 vegetable and stew dishes, reach for \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e. Over bread, tomato 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 salads, the \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. As a pepper finish, use \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 blend. As an everyday salt we recommend \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\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\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 Mashed Potato Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nBlue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mashed Potato Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the seasoning also suitable for sweet potatoes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\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 Mashed Potato Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is blue fenugreek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Blue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Mashed Potato Seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the seasoning also suitable for sweet potatoes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683831779594,"sku":"30977","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683831746826,"sku":"31262","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683831714058,"sku":"23139","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffel.jpg?v=1789414069"},{"product_id":"gewurzamt-vadouvan-1","title":"Vadouvan","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVadouvan, a fermented Indo-French spice blend with umami depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVadouvan is one of the most fascinating spice preparations in the world: Indo-French in tradition, fermented like a fine umami paste, rich and complex like a perfected curry. Born in the former French colonial territory of Pondicherry on the Indian coast, Vadouvan unites Indian curry aromas with the refining influence of French cooking. 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\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweated in butter or oil, the blend develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use Vadouvan\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables, meat or pulses and fry as usual.\u003c\/li\u003e\n\u003cli\u003ePour in stock, coconut milk or cream and season to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not burn Vadouvan at too high a heat, or the spices turn bitter. Store cool, dry and tightly closed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is Vadouvan good for?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Vadouvan also shines in yoghurt-based sauces or tahini dressings.\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 fermented blend of onions, garlic, lentils and Indian spices\u003c\/li\u003e\n\u003cli\u003eComplex umami depth instead of pure heat\u003c\/li\u003e\n\u003cli\u003eIdeal for curries, broths, cream sauces and marinades\u003c\/li\u003e\n\u003cli\u003eMade and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAvailable in the 7 g sample size and the 70 g tin\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 a vadouvan base: our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for quick everyday cooking and 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. For the Indian world of spice: \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\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\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 Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes is Vadouvan good for?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Vadouvan used correctly?\u003c\/strong\u003e\u003cbr\u003e\nSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\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 Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Vadouvan taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes is Vadouvan good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Vadouvan used correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683585429770,"sku":"30986","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683585397002,"sku":"23216","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vadouvan.jpg?v=1789414178"},{"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":"verbena-pfeffer","title":"Verbena Pepper","description":"\u003ch2\u003eVerbena pepper – a Vietnamese citrus pepper with lemon-verbena aroma\u003c\/h2\u003e\n\n\u003cp\u003eWhen you open the tin, an excitingly fresh citrus aroma streams out – with hints of lemongrass and lemon verbena. The Verbena pepper from Vietnam combines the mild heat of a high-quality pepper with an intense, almost perfume-like citrus character. Discreet bitter aromas and a pleasant freshness round off the flavour picture.\u003c\/p\u003e\n\n\u003cp\u003eThis pepper is not an ordinary pepper substitute, but an aromatic spice in its own right for dishes that can take freshness and depth at the same time. It is especially suited to fresh, modern cooking – and also surprises in dessert cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eThe Verbena pepper unfolds its aroma best when added to the food only just before serving. It goes excellently with:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e prawns, scampi, salmon, sea bass, pike-perch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight meat:\u003c\/strong\u003e poultry, veal, pork loin\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian dishes:\u003c\/strong\u003e dressings, sauces, light wok dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalads:\u003c\/strong\u003e as a finish over leaf salads or tomato salad\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e surprisingly good with fruit salads, sorbets, jams and chutneys\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor marinades and rubs the Verbena pepper is especially well suited – it gives light proteins a citrus-fresh character without overpowering them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNote: a crystallisation of the essential oils is possible – this does not affect the quality.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: Verbena-pepper prawns on lemon-butter pasta\u003c\/h2\u003e\n\n\u003cp\u003eCook the pasta al dente. Briefly fry the prawns in butter, salt them. Add the pasta to the pan, emulsify into a sauce with lemon butter, a splash of white wine and a tablespoon of water. Add freshly crushed Verbena pepper over the dish when serving. Intense, fresh, light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, seafood, poultry, salads, Asian dishes, desserts and chutneys.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929585418,"sku":"31200","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/verbena-pfeffer-117782.jpg?v=1736522874"},{"product_id":"tikka-masala-4","title":"Tikka Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTikka Masala, an Indian spice preparation with tomato and roasted onions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTikka Masala is probably the best-known curry in the world – and for many returning from India the dish they miss most. Our Tikka spice preparation combines tomato, roasted onions and ginger with classic curry spices such as cumin, coriander, paprika, turmeric, cinnamon, allspice and mace – twenty components in all. The result is a dense, full-bodied curry seasoning with a fine heat that gives a chicken tikka masala exactly the aroma you know from the Indian restaurant. 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 chicken tikka masala, lamb curry and pork. Also with prawns, tofu, rice, lentil dal and vegetarian curries. Sear meat with onions, scatter Tikka Masala generously over it, deglaze with yoghurt or cream and simmer for 15 minutes. Serve with naan bread, rice and fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tikka Masala already contains salt. Please add extra salt sparingly, otherwise the curry becomes too salty. When searing, take care that the blend does not burn – turmeric and paprika turn bitter at too high a heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: chicken tikka masala like in a restaurant\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe curry that lets you easily match Indian restaurant food at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g chicken breast in pieces\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tikka Masala\u003c\/li\u003e\n\u003cli\u003e200 g whole-milk yoghurt + 200 ml cream\u003c\/li\u003e\n\u003cli\u003e1 tin of chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or oil, 1 tbsp \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e for the finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz fine\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e Marinate the chicken with 1 tbsp Tikka Masala and yoghurt in a bowl for at least 30 minutes. Finely chop onion, garlic and ginger and sauté in ghee. Add the marinated chicken and sear. Briefly toast the remaining Tikka Masala, deglaze with tomatoes and cream. Simmer gently for 15 minutes until the curry thickens. Before serving, scatter with Garam Masala, top with fresh coriander and serve with rice or naan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Tikka Masala?\u003c\/strong\u003e Industrial tikka blends often taste flat – just tomato and paprika. Our blend has twenty components and therefore the complexity that makes an authentic tikka masala. The yoghurt marinade beforehand makes the chicken especially tender.\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\u003eIndian curry spice preparation with 20 components\u003c\/li\u003e\n\u003cli\u003eTomato, roasted onions and ginger as the aromatic heart\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\u003eThe classic companion to Tikka Masala is \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e as a finish just before serving. If you like it spicier, add \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, for something fruitier there is \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a sweet side, \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e fits well, for fermented depth \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Classic single-origin spices for Indian cooking are \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e. You'll find more Indian blends in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurrys \u0026amp; Masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tikka Masala and ordinary curry?\u003c\/strong\u003e\u003cbr\u003e\nTikka Masala contains tomato and roasted onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Tikka Masala?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot. The heat comes mainly from pepper and chilli but is gentler than with spicy curries. If you like it hotter, add \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eharissa\u003c\/strong\u003e\u003c\/a\u003e or fresh chilli.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Tikka Masala for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for chicken, lamb, pork and prawns. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I have to marinate the chicken first?\u003c\/strong\u003e\u003cbr\u003e\nNot essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically, in India the tikka masala goes into the marinade for several hours.\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 Tikka Masala and ordinary curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tikka Masala contains tomato and roasted onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our Curry Mumbai. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Tikka Masala?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot. The heat comes mainly from pepper and chilli but is gentler than with spicy curries. If you like it hotter, add harissa or fresh chilli.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Tikka Masala for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for chicken, lamb, pork and prawns. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to marinate the chicken first?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically, in India the tikka masala goes into the marinade for several hours.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50682991051018,"sku":"31233","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":50682991083786,"sku":"23266","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tikka_masala-835739.jpg?v=1736522976"},{"product_id":"roemergewuerz","title":"Roman Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRoman spice, the mild Mediterranean family blend for pizza, pasta and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRoman spice is our mild, harmonious Mediterranean blend for the whole family. We mix the fifteen ingredients in our manufactory in Klingenberg am Main: garlic, paprika flakes, tomato flakes, basil, sweet paprika, celery seed, black pepper, oregano, coriander seeds, myrtle, fennel, star anise, bay, thyme and rosemary. Together they make a round, uncomplicated seasoning that tastes of Italy.\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\u003eRoman spice is the all-round seasoning of Italian cooking. Season pizza, pasta, lasagne, tagliatelle and spaghetti with it, add it to tomato and pasta sauces, over Mediterranean salads, fried potatoes and potato wedges, or stir it into dips and dressings with cream cheese, yoghurt or olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The blend is mild and so ideal for the whole family. Add it early in cooking so the herbs fully unfold.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick tomato sauce with Roman spice in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat one chopped onion and one garlic clove in olive oil until translucent.\u003c\/li\u003e\n\u003cli\u003eAdd one tin of chopped tomatoes and stir in one to two teaspoons of Roman spice.\u003c\/li\u003e\n\u003cli\u003eLet the sauce simmer over low heat for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve the sauce with pasta of your choice.\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\u003eFor the Mediterranean depth, \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e lead, with \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the typical pizza note and \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for savouriness. Paprika flakes, sweet paprika, celery seed, black pepper, coriander, myrtle, fennel, star anise, bay, thyme and rosemary round off the fifteen ingredients.\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 family blend with fifteen ingredients\u003c\/li\u003e\n\u003cli\u003eMild and harmonious, ideal for the whole family\u003c\/li\u003e\n\u003cli\u003eA classic for pizza, pasta, lasagne and tomato sauce\u003c\/li\u003e\n\u003cli\u003eAlso for fried potatoes, dips and dressings\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 Italian variety the bolder \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\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. For salting we recommend the \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato Paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e, fruity sweetness comes from the \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e. You will 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\u003eWhat is Roman spice best suited for?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Roman spice and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is mild and harmonious and so ideal for the whole family, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Roman spice contain salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Roman spice hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Roman spice best suited for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Roman spice and Tuscan pasta spice?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is mild and harmonious and so ideal for the whole family, while Tuscan pasta spice is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\"}},{\"@type\":\"Question\",\"name\":\"Does Roman spice contain salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\"}},{\"@type\":\"Question\",\"name\":\"Is Roman spice hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683076411658,"sku":"31235","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683076444426,"sku":"31263","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683076477194,"sku":"23262","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roemergewuerz_fae34038-3a49-40ff-8e28-8083f27a7d9b-917042.jpg?v=1738001238"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/004_heisluftfritt-239653.png?v=1739279925","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/heissluftfritteuse.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}