{"title":"spices for the fall season","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-start=\"0\" data-end=\"74\"\u003eSpices for the autumn season – Warm aromas for the golden season\u003c\/strong\u003e \u003cbr data-start=\"74\" data-end=\"77\"\u003eAs the days get cooler, the \u003cstrong data-start=\"118\" data-end=\"150\"\u003espices for the fall season\u003c\/strong\u003e from the Altes Gewürzamt bring cozy warmth to your kitchen. Whether for hearty stews, aromatic roasts, or sweet autumn creations – our select spice blends ensure intense flavor and autumnal delights. Discover delicate blends of herbs, spices, and exquisite aromas that perfectly complement the season. Try them now and enjoy autumn with culinary delights!\u003c\/p\u003e","products":[{"product_id":"zimtrinde","title":"Cinnamon Bark","description":"\u003ch3 style=\"margin-bottom: 0.8em !important; margin-top: 1.5em !important; padding-bottom: 0.3em !important;\"\u003e\u003cstrong\u003eCinnamon bark Kaneel – true Ceylon cinnamon in whole sticks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKaneel is the true cinnamon – botanically \u003cem\u003eCinnamomum verum\u003c\/em\u003e, botanically more precise and culinarily finer than the widespread Cassia vera. The bark of the Ceylon cinnamon tree is peeled into wafer-thin layers and rolled into the characteristic quills, which you recognise in cross-section by their fine-leaved, paper-thin structure. Cassia vera has a massively thick, single-layer bark; Kaneel is light, multi-layered, almost fragile. The same difference follows in taste: Kaneel is sweeter, finer, less sharp and contains noticeably less coumarin than Cassia vera.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKaneel sticks are cooked along and removed before serving, or finely ground and used directly. The whole stick can be ground in a mortar. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesserts and sweets\u003c\/strong\u003e – rice pudding, crème brûlée, panna cotta, compote\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine baked goods\u003c\/strong\u003e – for cinnamon sugar, cinnamon ice cream, cinnamon parfait\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – apple punch, mulled wine, chai, cocoa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePersian and Indian cuisine\u003c\/strong\u003e – biryani, pilafs, korma – where the fine cinnamon does not dominate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoroccan cuisine\u003c\/strong\u003e – pastilla, sweet-savoury dishes with lamb and prunes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSince Kaneel contains noticeably less coumarin than Cassia vera, it is the preferred choice for all who use larger amounts of cinnamon.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eRecipe idea: apple punch with Kaneel\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBring 1 L of naturally cloudy apple juice to the boil with 1 stick of \u003cem\u003eKaneel cinnamon\u003c\/em\u003e, 3 cloves, the juice of half a lemon and a little freshly grated ginger. Let steep over low heat for 15 minutes. Pour through a sieve, sweeten lightly with honey. Fill hot into glasses. Optional: add a dash of Calvados or rum.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563974463754,"sku":"15783","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_c59f4b07-88e7-41e4-93bf-34c47d180b8d-178051.png?v=1736428878"},{"product_id":"steirisches-kuerbiskernoel","title":"Styrian pumpkin seed oil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eStyrian pumpkin seed oil, the green gold of Styria\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStyrian pumpkin seed oil is a natural oil from hull-less pumpkin seeds, roasted and gently pressed by the Hartlieb oil mill in Styria. Its character is deep dark with a greenish shimmer, intensely nutty and with a mild, fine roasted note. A single tablespoon gives salads, soups and even vanilla ice cream the unmistakable Styrian signature.\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\u003eThe classic for hearty leaf salads, especially with lamb's lettuce and combined with apple or wine vinegar. Wonderful over pumpkin soup, potato salad, cheese spaetzle and egg dishes. A Styrian insider tip is a dash over vanilla ice cream. Also with quark spread, grilled vegetables and pumpkin risotto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e pumpkin seed oil is not suitable for frying. The heat destroys the aroma and the valuable nutrients. Always drizzle it over the finished dish only after cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eStyrian scarlet runner bean salad in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 250 g of cooked scarlet runner beans with a finely sliced red onion into a bowl.\u003c\/li\u003e\n\u003cli\u003eStir a marinade from 3 tbsp of apple vinegar, a little mustard, salt and pepper and pour it over the beans.\u003c\/li\u003e\n\u003cli\u003eGenerously drizzle Styrian pumpkin seed oil over them and mix carefully.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep salt\u003c\/strong\u003e\u003c\/a\u003e and serve sprinkled with roasted pumpkin seeds.\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\u003eStyrian pumpkin seed oil from hull-less seeds\u003c\/li\u003e\n\u003cli\u003eIntensely nutty with a mild roasted note\u003c\/li\u003e\n\u003cli\u003eMade by the Hartlieb oil mill, Styria\u003c\/li\u003e\n\u003cli\u003eNot for frying, ideal as a finishing oil\u003c\/li\u003e\n\u003cli\u003eNatural, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor salads and vinaigrettes, a fruity vinegar such as our \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/veltliner-weisswein-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVeltliner white wine vinegar\u003c\/strong\u003e\u003c\/a\u003e is a great fit. To finish we recommend \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\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\u003eWhy is pumpkin seed oil not suitable for frying?\u003c\/strong\u003e\u003cbr\u003e\nPumpkin seed oil is a cold-pressed oil with a low smoke point. Under heat it loses its nutty aroma and its valuable nutrients and turns bitter. It is a pure finishing oil for cold and lukewarm dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does hull-less grown mean?\u003c\/strong\u003e\u003cbr\u003e\nIn Styria a special pumpkin variety is grown whose seeds do not form a hard shell. These hull-less seeds can be pressed directly and yield the typically intense, dark green oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does PGI mean for Styrian pumpkin seed oil?\u003c\/strong\u003e\u003cbr\u003e\nStyrian pumpkin seed oil PGI is a protected geographical indication of the EU. It guarantees that the seeds come from the Styrian growing region and that the oil is pressed there in the traditional way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store pumpkin seed oil correctly?\u003c\/strong\u003e\u003cbr\u003e\nProtected from light, cool and well sealed. After opening, use it up within a few months so the nutty aroma stays fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is pumpkin seed oil not suitable for frying\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pumpkin seed oil is a cold-pressed oil with a low smoke point. Under heat it loses its nutty aroma and its valuable nutrients and turns bitter. It is a pure finishing oil for cold and lukewarm dishes.\"}},{\"@type\":\"Question\",\"name\":\"What does hull-less grown mean\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In Styria a special pumpkin variety is grown whose seeds do not form a hard shell. These hull-less seeds can be pressed directly and yield the typically intense, dark green oil.\"}},{\"@type\":\"Question\",\"name\":\"What does PGI mean for Styrian pumpkin seed oil\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Styrian pumpkin seed oil PGI is a protected geographical indication of the EU. It guarantees that the seeds come from the Styrian growing region and that the oil is pressed there in the traditional way.\"}},{\"@type\":\"Question\",\"name\":\"How do I store pumpkin seed oil correctly\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Protected from light, cool and well sealed. After opening, use it up within a few months so the nutty aroma stays fresh.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50563985441034,"sku":"15884","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Steirisches_Kuerbiskernoel-482192.jpg?v=1736428774"},{"product_id":"wuerzpaste-gemuesebruehe","title":"Vegetable Stock Seasoning Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVegetable stock seasoning paste, a concentrated stock base without additives\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVegetable stock seasoning paste is the ready-made stock base with which you can set up an honest soup or a stew fond in seconds. We produce it in our workshop in Klingenberg am Main with fresh vegetables, naturally pure salts and fine spices, a joint composition by Ingo Holland and Stefan Marquard. Salt, leek, celery, onions, carrots, tomato paste, parsnip, mushrooms and parsley root form the base, rounded off with our Vadouvan blend and a pinch of juniper. Full-bodied, clear in taste, without flavour enhancers.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA stock base for beef, poultry and vegetable stocks, stews, soups and sauces. Standard dosage: one teaspoon or around 25 g per half litre of liquid. Also a pro tip as a seasoning finish for risotto, gravy and braised dishes. Store cool after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the paste contains salt and is concentrated. Dose carefully when cooking and adjust the seasoning at the end.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eQuick vegetable stock in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring half a litre of water to the boil in a pot, stir in a heaped teaspoon of vegetable stock seasoning paste.\u003c\/li\u003e\n\u003cli\u003eLet simmer quietly for three minutes, optionally add a few carrot slices or leek, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA plant-based seasoning paste with fresh vegetables and Vadouvan\u003c\/li\u003e\n\u003cli\u003eDeveloped with Ingo Holland and Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a stock base, soup seasoning and sauce spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mushroom and soy-sauce depth in braised dishes, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. Classic companions are \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\"\u003e\u003cstrong\u003esalad spice with garden herbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You can also get to know the Vadouvan component on its own as \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose vegetable stock seasoning paste correctly?\u003c\/strong\u003e\u003cbr\u003eStandard dosage: one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between vegetable stock seasoning paste and Umami seasoning paste?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does the seasoning paste keep after opening?\u003c\/strong\u003e\u003cbr\u003eKeep it sealed in the fridge and use within a few weeks. In our experience, a 150 g jar lasts you two to three months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich allergens does the paste contain?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock seasoning paste contains celery, mustard and peanut oil (in the Vadouvan component). In case of allergies the product should not be used.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose vegetable stock seasoning paste correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Standard dosage one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between vegetable stock seasoning paste and Umami seasoning paste?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\"}},{\"@type\":\"Question\",\"name\":\"How long does the seasoning paste keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep it sealed in the fridge and use within a few weeks. In our experience a 150 g jar lasts you two to three months.\"}},{\"@type\":\"Question\",\"name\":\"Which allergens does the vegetable stock seasoning paste contain?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock seasoning paste contains celery, mustard and peanut oil in the Vadouvan component. In case of allergies the product should not be used.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564468900106,"sku":"21636","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemuesebruehe-793269.jpg?v=1736522883"},{"product_id":"wuerzpaste-umami","title":"Umami seasoning paste","description":"\u003cp\u003e \u003cb\u003eSpicy paste creation by Ingo Holland \u003cspan\u003e†\u003c\/span\u003e \u0026amp; Stefan Marquard.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e Easy to dose and made exclusively with natural ingredients. \u003cu\u003e\u003cbr\u003e(\u003c\/u\u003e 1 tsp or 25 g to ½ l liquid)\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003c\/u\u003e \u003cbr\u003eThis seasoning paste will make your taste buds explode! Ingredients like shiitake and tomatoes create that magical umami moment with a typically spicy and savory flavor experience. Try it as a finishing touch to all kinds of sauces.\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Stefan Marquard \u0026amp; Ingo Holland \u003cspan\u003e†\u003c\/span\u003e – two friends from the top gastronomy with one goal:\u003cbr\u003e The development of intense seasoning pastes with only natural ingredients – without any additives! The result: three spicy pastes with the Marquard \u0026amp; Holland combination!\u003cbr\u003e It's fun to read the label on our seasoning pastes:\u003c\/p\u003e\n\n\u003ctable class=\"table table-bordered\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + fresh vegetables\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no iodized salts\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + pure natural salts\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no flow aids\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + finest spices \u0026amp; herbs\u003c\/td\u003e\n\n\u003ctd\u003e - no hidden flavor enhancers\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e ...as always in genuine Gewürzamt quality! \u003cbr\u003eHolland \u0026amp; Marquard have both been awarded a Michelin star for their culinary skills and earned 18 points in the Gault Millau guide. Back in the 1980s, the two friends were already cooking together in Swiss restaurants. \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg style=\"max-width: 100%;\" src=\"https:\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-filename=\"Paste_Umami.png\" data-filepath=\"\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-source=\"media\" class=\"dd-wysiwyg-media-image\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eIngredients:\u003c\/u\u003e\u003cbr\u003e Seasoning (tomato concentrate, parsnip), salt, shiitake, \u003cb\u003eCELERY\u003c\/b\u003e , leek, tomato paste, rapeseed oil, carrot, sugar, roasted onion (onion, sunflower oil), spice mix (onion, garlic, \u003cb\u003eMUSTARD\u003c\/b\u003e , urd bean, lentils, fenugreek, cumin, salt, fennel, turmeric, \u003cb\u003ePEANUT OIL\u003c\/b\u003e , curry leaves), parsnip, garlic ferm., herbs, \u003cb\u003eMUSTARD\u003c\/b\u003e , pepper, turmeric, nutmeg, allspice, clove.\u003c\/p\u003e\n\n\u003cp\u003e Keep refrigerated after opening.\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eNutritional values:\u003c\/u\u003e\u003cbr\u003e Energy (in kJ) 778, Energy (in kcal) 199, Fat (in g) 7.2, of which saturates (in g) \u0026lt; 0.5, Carbohydrates (in g) 21, of which sugars (in g) 18, Protein (in g) 6.5, Salt (in g) 16.0, Fiber (in g) -\u003c\/p\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564474372362,"sku":"21751","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wuerzpaste_umami-114840.jpg?v=1736522884"},{"product_id":"kartoffelbox","title":"Potato Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePotato box, a gift box with three spices for potato dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. An elegant gift box with three classics for potato dishes, mashed-potato seasoning, a whole nutmeg and Holland's fries seasoning. Versatile and lovingly packaged, the gift for everyone who loves potatoes in every form.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato seasoning\u003c\/strong\u003e\u003c\/a\u003e (85 g), for creamy mash and potato soups\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e (30 g), to grate fresh for béchamel and mash\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e (140 g), a chip salt for wedges, sauté potatoes and the air fryer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThree coordinated components for every potato variation, mashed potato, sauté potatoes, chips, wedges, croquettes, rösti, bakes and garlic mash. Grate the whole nutmeg fresh over the finished mash for the best result.\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 gift box with three classics for potato dishes\u003c\/li\u003e\n\u003cli\u003eMashed-potato seasoning, nutmeg and Holland's fries seasoning\u003c\/li\u003e\n\u003cli\u003eFrom the workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality gift packaging\u003c\/li\u003e\n\u003cli\u003eAn ideal gift for potato lovers and hobby cooks\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 grating the nutmeg fresh: \u003ca href=\"\/en\/products\/muskatmuhle-2-in-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg Mill 2 in 1\u003c\/strong\u003e\u003c\/a\u003e. Complementary blends: \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for roast vegetables as a side, \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot-Gewürz\u003c\/strong\u003e\u003c\/a\u003e for bread. A salt classic: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. To expand the range: \u003ca href=\"\/en\/products\/gewurzeinmaleins-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzeinmaleins\u003c\/strong\u003e\u003c\/a\u003e with 27 blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the potato box?\u003c\/strong\u003e\u003cbr\u003eThree spices, mashed-potato seasoning (85 g) for mash, a whole nutmeg (30 g) to grate fresh and Holland's fries seasoning (140 g) for chips and sauté potatoes, in a high-quality gift box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the potato box for?\u003c\/strong\u003e\u003cbr\u003eFor potato lovers, hobby cooks, young households and anyone who wants to upgrade their everyday potato cooking. Also ideal as a wedding, housewarming or birthday gift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a grater for the nutmeg?\u003c\/strong\u003e\u003cbr\u003eYes, the nutmeg comes whole, best grated fresh. Recommendation: \u003ca href=\"\/en\/products\/muskatmuhle-2-in-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg Mill 2 in 1\u003c\/strong\u003e\u003c\/a\u003e by Microplane.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the spices?\u003c\/strong\u003e\u003cbr\u003eStore dry and well sealed, then the aromas keep for a long time. The whole nutmeg keeps especially well and should only be opened when you grate it.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is in the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three spices, mashed-potato seasoning 85 g for mash, a whole nutmeg 30 g to grate fresh and Holland's fries seasoning 140 g for chips and sauté potatoes, in a high-quality gift box.\"}},{\"@type\":\"Question\",\"name\":\"Who is the potato box for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For potato lovers, hobby cooks, young households and anyone who wants to upgrade their everyday potato cooking. Also ideal as a wedding, housewarming or birthday gift.\"}},{\"@type\":\"Question\",\"name\":\"Do I need a grater for the nutmeg from the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the nutmeg comes whole, best grated fresh. Recommendation Nutmeg Mill 2 in 1 by Microplane.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the spices from the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry and well sealed, then the aromas keep for a long time. The whole nutmeg keeps especially well and should only be opened when you grate it.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564587782410,"sku":"22832","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffelbox_innen-498026.jpg?v=1736523301"},{"product_id":"curry-set","title":"Curry Set","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Set, nine curry blends from around the world to discover\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Curry Set is our tasting box for everyone who wants to explore the variety of the curry world. Nine of our most popular curry blends, from very mild to boldly hot, each in the handy 7 g tubo sample size. We mix and fill every variety by hand in our workshop in Klingenberg am Main. A lovely gift idea for hobby cooks and an ideal way to find your favourite varieties.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNine curry blends in the 7 g tubo sample size:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with vanilla and orange\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e – very mild, for the whole family\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e – fresh and green with a Thai character\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e – South Indian, fruity with star anise\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e – North Indian and balanced\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e – strongly roasted and piquant\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e – bold with a high chili content\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with a violet shimmer\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kaffee-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCoffee Curry\u003c\/strong\u003e\u003c\/a\u003e – with roasted coffee, bold and aromatic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eToast each variety briefly in hot oil or ghee before adding vegetables, meat or coconut milk. This way you find your favourite for curries, rice dishes, marinades and vegetarian bowls. Tip: label your favourites and reorder them later in the large tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the heat levels range from very mild (Maharadja) to bold (Kashmir, Anapurna). Work your way up to the hotter varieties carefully.\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\u003eNine curry blends in the 7 g tubo sample size\u003c\/li\u003e\n\u003cli\u003eFrom very mild to boldly hot, from different regions\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\u003eA lovely gift idea and an ideal introduction to the curry world\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eYou can get your favourite from the set in the large tin afterwards in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry and Masala collection\u003c\/strong\u003e\u003c\/a\u003e. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great choice. Find more blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich curries are in the set?\u003c\/strong\u003e\u003cbr\u003e\nNine varieties: Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot are the curries in the set?\u003c\/strong\u003e\u003cbr\u003e\nThe range goes from very mild (Maharadja, Mumbai) through balanced (Goa, Jaipur, Hara) to boldly hot (Anapurna, Kashmir). So you find exactly your heat level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Curry Set suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I reorder my favourite variety?\u003c\/strong\u003e\u003cbr\u003e\nYes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which curries are in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nine varieties, namely Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot are the curries in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The range goes from very mild with Maharadja and Mumbai through balanced with Goa, Jaipur and Hara to boldly hot with Anapurna and Kashmir. So you find exactly your heat level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Curry Set suitable as a gift?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I reorder my favourite variety?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564615635210,"sku":"23091","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/probierbox_curry_2-587074.jpg?v=1742208211"},{"product_id":"gewurznelken","title":"Cloves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cloves, a classic spice for braises and festive cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole cloves are among the oldest and most aromatic spices in the world. Their intense, floral-warm scent has shaped braises, mulled wine, Christmas baking and festive meals for centuries. The cloves from Altes Gewürzamt come from Sri Lanka and are packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe most classic application is the studded onion: halve an onion, press cloves into it and cook it along in soups or broths. Cloves are also indispensable for sauerbraten, braised roast, red cabbage, red wine sauces and game dishes. Ground in a mortar, they suit marinades, spice pastes and oriental ras el hanout blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCloves in Christmas cooking\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNo mulled wine without cloves, the same goes for gingerbread, speculoos, pepper cake, baked apple and cinnamon stars. Combines well with: \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use cloves sparingly, their aroma is strong and builds up during cooking. With long braising they turn bitter, so put them in a studded onion or a tea filter and remove before serving. They taste most intense freshly mortared, so roast the cloves briefly in the oven first, which releases the essential oils better.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole cloves in the best quality\u003c\/li\u003e\n\u003cli\u003eFrom Sri Lanka, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eA classic for sauerbraten, red cabbage and the studded onion\u003c\/li\u003e\n\u003cli\u003eSeasons mulled wine, gingerbread and apple compote\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor sauerbraten and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e as a companion blend and \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e for the pepper component. For Christmas baking: \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kardamomsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecardamom seed\u003c\/strong\u003e\u003c\/a\u003e. For mulled wine variations: \u003ca href=\"\/en\/products\/gluhwein-herzchen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emulled-wine hearts\u003c\/strong\u003e\u003c\/a\u003e. A suitable mortar: the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGigant granite mortar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose cloves?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I remove cloves from the dish?\u003c\/strong\u003e\u003cbr\u003e\nWith long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I grind cloves too?\u003c\/strong\u003e\u003cbr\u003e\nYes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are cloves good for outside festive cooking?\u003c\/strong\u003e\u003cbr\u003e\nFor sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cloves?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I remove cloves from the dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I grind cloves too?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cloves good for outside festive cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697129226,"sku":"30254","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerznelken-ganz-758341.jpg?v=1738084124"},{"product_id":"knoblauch","title":"Freeze-Dried Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried garlic, an intense aroma without loss of freshness\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarlic is the most important aroma tool of Mediterranean, Asian and Indian cooking – and at the same time the one that often loses the most flavour when dried. We supply garlic freeze-dried as a fine granulate: the gentlest process there is, which preserves the essential oils. In contact with liquid, the garlic almost returns to the state of fresh produce. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for salad dressings, vinaigrettes, aioli, marinades and pesto. Seasons tomato sauces, bolognese, ratatouille, pasta pans, braises and minced meat. An accent for hummus, tzatziki, bread spreads and quark. Also indispensable in BBQ marinades, wok dishes, curries and Mediterranean stews. Scatter in directly or sweat along just before adding liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e garlic burns quickly in fat that is too hot and turns bitter. Better to sweat briefly over medium heat or add directly with liquid.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: aioli in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Mediterranean garlic mayonnaise – a classic with bread, fish, lamb and chips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 egg yolk (room temperature)\u003c\/li\u003e\n\u003cli\u003e1 tbsp Dijon mustard, 1 tsp lemon juice\u003c\/li\u003e\n\u003cli\u003e200 ml good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp freeze-dried garlic\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003cli\u003eOptional: a pinch of \u003ca href=\"\/en\/products\/safran-coupe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esaffron coupe\u003c\/strong\u003e\u003c\/a\u003e for the Spanish variant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Put the egg yolk with mustard and lemon juice in a narrow bowl. Let the garlic swell briefly in a tablespoon of warm water, then add to the egg yolk. Whisk the mixture with a stick blender, slowly letting olive oil run in in a thin stream until a creamy mayonnaise forms. Season with salt and pepper. Let it rest for at least 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy freeze-dried garlic?\u003c\/strong\u003e Fresh garlic has a short shelf life and varying intensity. Freeze-dried garlic is constant in aroma and dosing – ideal for aioli, dressings and everything where a consistent seasoning power matters.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGarlic freeze-dried as a granulate\u003c\/li\u003e\n\u003cli\u003eAn intense aroma through gentle processing\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGarlic is a component of many blends such as our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt steak pepper\u003c\/strong\u003e\u003c\/a\u003e. Classic Mediterranean companions are \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e. For Asian wok pans, \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e with roasted onions fits. If you're looking for fermented garlic with umami depth, reach for \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use freeze-dried garlic for?\u003c\/strong\u003e\u003cbr\u003e\nFor aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much equals one clove of garlic?\u003c\/strong\u003e\u003cbr\u003e\nAbout a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add garlic to the pot?\u003c\/strong\u003e\u003cbr\u003e\nFor short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot – then garlic turns bitter. Better to sweat over medium heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sets freeze-dried garlic apart from normal garlic powder?\u003c\/strong\u003e\u003cbr\u003e\nGarlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures – the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use freeze-dried garlic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much equals one clove of garlic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add garlic to the pot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot, then garlic turns bitter. Better to sweat over medium heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets freeze-dried garlic apart from normal garlic powder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Garlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures: the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697915658,"sku":"30260","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/knoblauch-gefriergetrocknet-370917.jpg?v=1738084188"},{"product_id":"kurkuma","title":"Ground Turmeric","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround turmeric, the bright yellow root for curries, rice and golden milk\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTurmeric, occasionally also called Indian saffron, is the root that gives every curry its characteristic golden-yellow colour. There is no relation to real saffron – except the colour. In aroma, turmeric is earthy, lightly bitter, with a warm-savoury depth. We pack it ground in our workshop in Klingenberg am Main. Over the years turmeric has gone from a pure curry component to a trend spice for golden milk and wellness bowls.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn important component of curries, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, Indian rice dishes and lentil dals. Colours and seasons stews, soups, lentil dals, chickpea dishes and chicken marinades. Also in golden milk, turmeric latte and smoothies. Combined with black pepper, the curcumin develops particularly well – it's no coincidence that pepper is in almost every curry recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e turmeric stains strongly – hands, wooden spoons, light tea towels and even worktops. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: golden milk in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wellness drink from Ayurveda – warming, savoury and perfect for cold evenings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2 cups:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml whole milk or oat\/almond milk\u003c\/li\u003e\n\u003cli\u003e1 tsp ground turmeric\u003c\/li\u003e\n\u003cli\u003e1 pinch of freshly ground \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belém pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 thumb-sized piece of fresh ginger (or 1 tsp \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground ginger\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e1 tsp honey or maple syrup\u003c\/li\u003e\n\u003cli\u003e1 pinch of \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-blossom sugar\u003c\/strong\u003e\u003c\/a\u003e or ground cinnamon bark\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Warm the milk in a small pot over medium heat. Finely grate the ginger, add turmeric, pepper and cinnamon. Let it steep gently for five minutes without letting it boil. Pour through a sieve, sweeten with honey and pour into pre-warmed cups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy with pepper?\u003c\/strong\u003e The piperine contained in pepper boosts the absorption of curcumin many times over. Golden milk without pepper is like coffee without water – the important ingredient is missing.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGround turmeric root with a strong colour\u003c\/li\u003e\n\u003cli\u003eEarthy-warm, lightly bitter\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you use turmeric as a component of a ready curry, reach for the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e or the European-moderate \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Classic accompanying spices are \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For golden milk, \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground cinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e also fits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use turmeric for?\u003c\/strong\u003e\u003cbr\u003e\nFor Indian curries, rice dishes, lentil dals, chickpea stews, chicken marinades, soups and stews. Also for golden milk, turmeric latte, smoothies and wellness bowls. In oriental cooking also in tagines and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy is turmeric combined with black pepper?\u003c\/strong\u003e\u003cbr\u003e\nThe piperine in pepper considerably increases the bioavailability of curcumin. That's why almost every authentic curry recipe contains a combination of turmeric and pepper. Also important in golden milk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose turmeric?\u003c\/strong\u003e\u003cbr\u003e\nSparingly. Half a teaspoon is enough for a curry for four people. In golden milk, one teaspoon per 500 ml of liquid. Too much turmeric makes the dish bitter and woody.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I remove turmeric stains?\u003c\/strong\u003e\u003cbr\u003e\nRinse fresh stains immediately with cold water, then treat with washing-up liquid or gall soap. On light wooden boards and plastic surfaces, sunlight helps – curcumin breaks down under UV light within a few days.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use turmeric for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For Indian curries, rice dishes, lentil dals, chickpea stews, chicken marinades, soups and stews. Also for golden milk, turmeric latte, smoothies and wellness bowls. In oriental cooking also in tagines and couscous.\"}},{\"@type\":\"Question\",\"name\":\"Why is turmeric combined with black pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The piperine in pepper considerably increases the bioavailability of curcumin. That's why almost every authentic curry recipe contains a combination of turmeric and pepper. Also important in golden milk.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose turmeric?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly. Half a teaspoon is enough for a curry for four people. In golden milk, one teaspoon per 500 ml of liquid. Too much turmeric makes the dish bitter and woody.\"}},{\"@type\":\"Question\",\"name\":\"How do I remove turmeric stains?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rinse fresh stains immediately with cold water, then treat with washing-up liquid or gall soap. On light wooden boards and plastic surfaces, sunlight helps, curcumin breaks down under UV light within a few days.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564699914506,"sku":"30266","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kurkuma-gemahlen-258876.jpg?v=1738084190"},{"product_id":"zimtbluten","title":"Cinnamon Flowers, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCinnamon flowers ground, a sweet cinnamon aroma without woody notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround cinnamon flowers are the dried flowers of the cinnamon tree, unlike the better-known cinnamon stick completely free of woody aromas. We pack the fine flowers gently in our workshop in Klingenberg am Main, single-variety and unadulterated. On first contact, a sweet, powerful, barely sharp cinnamon character develops with the concentration of a fine spice oil. A small pinch is enough for a whole tray of biscuits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA baking spice for biscuits, gingerbread, stollen, speculoos and cinnamon stars. Also for baked apple, apple compote, plum butter, rice pudding, panna cotta, chocolate dessert, ice cream and pancakes. Classic in wintry hot drinks such as mulled wine, punch and chai latte. Also with roast game, braised lamb dishes and Moroccan tagine as a fine accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e cinnamon flowers are very concentrated and quickly taste sharp-bitter if dosed too high. A knife tip per portion is usually enough, in mulled wine a pinch per glass.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaked apple with cinnamon flowers in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWash four Boskop apples, remove the core with an apple corer.\u003c\/li\u003e\n\u003cli\u003eMix a filling of 60 g marzipan, a handful of raisins, chopped walnuts and a pinch of ground cinnamon flowers, fill into the apples.\u003c\/li\u003e\n\u003cli\u003ePlace in a baking dish, a little apple juice on the bottom, top with flakes of butter.\u003c\/li\u003e\n\u003cli\u003eBake at 180 degrees for around 25 minutes, until the skin bursts slightly. Serve with vanilla sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePure ground cinnamon flowers without woody aromas\u003c\/li\u003e\n\u003cli\u003eA sweet, powerful, concentrated cinnamon character\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for baking, desserts, game dishes and hot drinks\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer to use the cinnamon flowers whole, for example for braising or in mulled wine, reach for our \u003ca href=\"\/en\/products\/zimtbluten-ganz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole cinnamon flowers\u003c\/strong\u003e\u003c\/a\u003e. For a ready-made baking-sugar variant, our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-flower spiced sugar\u003c\/strong\u003e\u003c\/a\u003e in cooperation with Christian Hümbs is ideal. For a floral-sweet curry profile with vanilla and orange notes in desserts, try \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between cinnamon flowers and a cinnamon stick?\u003c\/strong\u003e\u003cbr\u003e\nCinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose cinnamon flowers correctly?\u003c\/strong\u003e\u003cbr\u003e\nVery little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre cinnamon flowers vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e\nYes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are cinnamon flowers suitable for besides desserts?\u003c\/strong\u003e\u003cbr\u003e\nVery good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between cinnamon flowers and a cinnamon stick?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cinnamon flowers correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are cinnamon flowers vegan and gluten-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cinnamon flowers suitable for besides desserts?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705255690,"sku":"30291","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtblueten_gemahlen-750327.jpg?v=1736522888"},{"product_id":"zimtrinde-cassiavera-dose","title":"Cinnamon Bark, Cassia vera","description":"\u003ch2\u003eCassia vera – the savoury cinnamon stick for braised dishes and hot drinks\u003c\/h2\u003e\n\u003cp\u003eCassia vera (\u003cem\u003eCinnamomum cassia\u003c\/em\u003e) is the baking cinnamon of classic German and Oriental cuisine – stronger, more savoury and less sweetish than Ceylon Kaneel, but with more aromatic depth and a higher content of essential oils. The whole cinnamon stick releases its scent slowly and evenly – ideal wherever long-cooked dishes need a stable, lasting cinnamon aroma.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eThe whole cinnamon stick is added during cooking and removed before serving. It is suitable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised dishes\u003c\/strong\u003e – roast lamb, game ragout, braised veal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – tagine, ras el hanout dishes, Persian rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato sauces and curries\u003c\/strong\u003e – gives depth without dominating with sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetable dishes\u003c\/strong\u003e – pumpkin soup, sweet-potato stew, braised beetroot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulses\u003c\/strong\u003e – lentils, chickpeas, black beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – mulled wine, punch, chai, Oriental-style coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: Moroccan lamb tagine\u003c\/h2\u003e\n\u003cp\u003eCut 800 g lamb shoulder into pieces, sear in olive oil. Add onions, garlic, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric and 1 stick of \u003cem\u003eCassia vera\u003c\/em\u003e. Deglaze with stock, add 200 g chickpeas (pre-cooked) and 100 g dried apricots. Braise covered for 90 minutes at 160 °C. Remove the cinnamon stick before serving, garnish with fresh coriander and toasted flaked almonds.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705386762,"sku":"30292","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_2cm-814926.jpg?v=1736522888"},{"product_id":"zimtrinde-cassia-vera-dose","title":"Cinnamon Bark, Cassia vera, ground","description":"\u003ch2\u003eCassia vera ground – a strong baking cinnamon with savoury depth\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera is the classic baking cinnamon of German cuisine – and at the same time far more than that. With its high content of essential oils and its strong, warm-savoury profile, it is indispensable both in sweet and in savoury dishes. Compared to Ceylon Kaneel, Cassia vera brings more emphasis and warmth to a dish – exactly what gingerbread, red cabbage and Moroccan stews need.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera can be worked directly into doughs, mixtures and sauces. It suits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e – gingerbread, speculoos, cinnamon stars, apple cake, stollen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompote and desserts\u003c\/strong\u003e – apple, pear and plum compote, rice pudding, semolina pudding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavoury dishes\u003c\/strong\u003e – red cabbage (indispensable!), sauerbraten, game ragout\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – ras el hanout dishes, köfte, Moroccan tagines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePumpkin and sweet potato\u003c\/strong\u003e – roasted or puréed with cassia, ginger and nutmeg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – cinnamon milk, chai, mulled wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: classic cinnamon red cabbage\u003c\/h2\u003e\n\u003cp\u003eFinely shred 1 kg red cabbage. Sweat in a large pot with 2 tbsp goose fat. Add 2 apples (peeled, diced), 1 onion, 1 tsp \u003cem\u003eground Cassia vera\u003c\/em\u003e, 4 cloves, 2 tbsp red-wine vinegar, 200 ml red wine and a little salt. Braise covered for 45–60 minutes over low heat. Season with cranberries or a dash of redcurrant jelly.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564709220618,"sku":"30294","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde-gemahlen.jpg?v=1738167013"},{"product_id":"lorbeerblatter","title":"Bay Leaves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBay leaves, the key spice for braises and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBay leaves are the spice you often put in the pot and miss in the taste when it's absent – even though you barely taste it directly. Mediterranean bay leaves with a strong, lightly bitter-savoury aroma and a fine eucalyptus note form the aroma base for braises, stews, tomato sauces and marinades. We pack them gently in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, stews and lamb dishes. Seasons bouillon, chicken stock, fish stock, pickled vegetables and marinades. Also indispensable in Indian curries, in risotto and in game cooking. The full aroma develops during long cooking – under 30 minutes little happens, from an hour bay is in its element.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e always remove before serving. Bay leaves are hard and should not be eaten. When frying, press lightly or tear so the essential oils come out better.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bolognese that really tastes right\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real bolognese needs time, three bay leaves and patience – no other spice makes the difference between “minced meat in tomato sauce” and “bolognese” as clear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g beef mince\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e (or 1 tbsp tomato paste)\u003c\/li\u003e\n\u003cli\u003e2 carrots, 2 celery sticks, 1 onion\u003c\/li\u003e\n\u003cli\u003e1 glass red wine, 1 tin chopped tomatoes, 200 ml stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely dice carrots, celery and onion (soffritto) and sweat gently in olive oil for 10 minutes. Add mince and fry until crumbly. Deglaze with red wine, add tomatoes, stock, bay, Tuscan pasta spice and seasoning paste. Simmer covered over the lowest heat for 90 minutes. Remove the bay leaves, season with salt and serve over freshly cooked spaghetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy three bay leaves?\u003c\/strong\u003e During long braising the aromas need time to travel. Three leaves are ideal for 90 minutes of cooking – fewer and the aroma is lost, more and the sauce turns resinous. With the bay leaves and the seasoning paste you reach restaurant depth without effort.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole Mediterranean bay leaves, strong in aroma\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for braises, stews and tomato sauces\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\u003eClassically in the braising pot, bay, \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e are the trio for sauerbraten and game. For tomato sauces, \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ready blend with a bay component. For stocks and soups, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock seasoning paste\u003c\/strong\u003e\u003c\/a\u003e fits as a base. For game dishes, \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e with juniper, cocoa and pepper complements.\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 bay leaves for?\u003c\/strong\u003e\u003cbr\u003e\nFor tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould you eat bay leaves?\u003c\/strong\u003e\u003cbr\u003e\nNo. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many bay leaves do I need?\u003c\/strong\u003e\u003cbr\u003e\nFor a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen should I add bay to the pot?\u003c\/strong\u003e\u003cbr\u003e\nAs early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect – then better to chop it or switch to other herbs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use bay leaves for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\"}},{\"@type\":\"Question\",\"name\":\"Should you eat bay leaves?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\"}},{\"@type\":\"Question\",\"name\":\"How many bay leaves do I need?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\"}},{\"@type\":\"Question\",\"name\":\"When should I add bay to the pot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect, then better to chop it or switch to other herbs.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564760633610,"sku":"30374","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lorbeerblaetter_6e8377ee-2032-449c-95e6-e381690fffe8-123431.jpg?v=1738084193"},{"product_id":"grune-minze","title":"Green Mint","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried green mint, an intense aroma for Arabic and Mediterranean cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe special freeze-drying process preserves both colour and intense aroma. Around the eastern Mediterranean and in the Arab countries, mint is used dried rather than fresh, the dried version has a stronger, more savoury note and works better in warm dishes and tea.\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\u003eGreen mint is THE mint for Arabic tea. Use it to season cucumber salad, tabbouleh, yoghurt dips, meatballs, lamb dishes and lentil soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e seal well and store dry. Freeze-dried products are hygroscopic (water-attracting), slight clumping is normal, simply rub it between your fingers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat the mint briefly in olive oil or butter and add it at the end over lentil or bean soup, lamb or vegetable stew, this activates the essential oils and brings the aroma fully to the fore.\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\u003eFreeze-dried spearmint (Mentha spicata)\u003c\/li\u003e\n\u003cli\u003eIntensely aromatic with a characteristic mint note\u003c\/li\u003e\n\u003cli\u003eA classic for Arabic tea, tabbouleh and yoghurt dips\u003c\/li\u003e\n\u003cli\u003eAlso for lamb dishes and lentil soups\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Arabic-oriental variations: \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/ducca-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. For tea blends: \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e. For lamb dishes: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy dried instead of fresh mint?\u003c\/strong\u003e\u003cbr\u003e\nFresh mint has a different taste, fresher and lighter. Dried mint is more concentrated, more savoury and better suited to warm dishes, tea and marinades. In oriental cooking it is the standard form.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried mint?\u003c\/strong\u003e\u003cbr\u003e\n1 tsp freeze-dried mint corresponds to about 2 tbsp fresh mint. Use sparingly, the aroma is intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich mint is this exactly?\u003c\/strong\u003e\u003cbr\u003e\nIt is spearmint (Mentha spicata), the classic mint of oriental cooking, milder and more savoury than peppermint.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the mint clump?\u003c\/strong\u003e\u003cbr\u003e\nFreeze-dried products are hygroscopic, so they draw moisture from the air. Clumping is natural, simply rub it between your fingers or crush it lightly in the mortar.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why dried instead of fresh mint?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fresh mint has a different taste, fresher and lighter. Dried mint is more concentrated, more savoury and better suited to warm dishes, tea and marinades. In oriental cooking it is the standard form.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose freeze-dried mint?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"1 tsp freeze-dried mint corresponds to about 2 tbsp fresh mint. Use sparingly, the aroma is intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which mint is the green mint exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is spearmint (Mentha spicata), the classic mint of oriental cooking, milder and more savoury than peppermint.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the green mint clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Freeze-dried products are hygroscopic, so they draw moisture from the air. Clumping is natural, simply rub it between your fingers or crush it lightly in the mortar.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564761420042,"sku":"30376","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruene-minze_55ae8b7c-d0ab-4cd9-8ae4-40c65e2386c6-792207.jpg?v=1738084184"},{"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":"schabzigerklee","title":"Blue Fenugreek","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlue Fenugreek, bread clover with a lovage-like aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlue fenugreek is a close relative of fenugreek, also known as bread clover or cheese clover. Its aroma is savoury and herbaceous with a characteristic lovage-like note, exactly the right thing for hearty bread and savoury cheese. Sorted and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Swiss Sbrinz and Glarner Schabziger cheese. Seasons bread, rolls, rye sourdough and Vinschgerl flatbread. Adds an accent to cream cheese, quark spreads and stews. Use sparingly, as the aroma is intense. For bread, add about half a teaspoon per 500 g of flour to the dough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed so the aroma is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlue fenugreek, also bread or cheese clover\u003c\/li\u003e\n\u003cli\u003eAn aroma reminiscent of lovage and fenugreek\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for bread, cheese and quark spreads\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\u003eRelated to our \u003ca href=\"\/en\/products\/bockshornkleesaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efenugreek seeds\u003c\/strong\u003e\u003c\/a\u003e. For baking bread, our \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds\u003c\/strong\u003e\u003c\/a\u003e are a great match.\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 blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nA dried culinary herb, closely related to fenugreek, also called bread clover or cheese clover. It gives bread and cheese a savoury, herbaceous, lovage-like note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use blue fenugreek for?\u003c\/strong\u003e\u003cbr\u003e\nA classic for Swiss Schabziger and Sbrinz cheese, as well as for savoury bread, rye sourdough and quark spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, as the aroma is intense. For bread, about half a teaspoon per 500 g of flour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the same as fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nNot quite. Blue fenugreek is a close relative with a milder, more lovage-like aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is blue fenugreek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A dried culinary herb, closely related to fenugreek, also called bread clover or cheese clover. It gives bread and cheese a savoury, herbaceous, lovage-like note.\"}},{\"@type\":\"Question\",\"name\":\"What do I use blue fenugreek for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A classic for Swiss Schabziger and Sbrinz cheese, as well as for savoury bread, rye sourdough and quark spreads.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, as the aroma is intense. For bread, about half a teaspoon per 500 g of flour.\"}},{\"@type\":\"Question\",\"name\":\"Is it the same as fenugreek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not quite. Blue fenugreek is a close relative with a milder, more lovage-like aroma.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564762960138,"sku":"30380","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schabzigerklee-942114.jpg?v=1736522840"},{"product_id":"thymian","title":"Thyme","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThyme – freeze-dried, with intense aroma and preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGently freeze-dried thyme, sorted and packed in Klingenberg am Main. Freeze-drying preserves colour and aroma much better than air-drying: on contact with liquid it reaches almost the full effect of fresh thyme.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWarm and savoury with the characteristic, slightly resinous thyme note and a hint of pepperiness. Stronger and more aromatic than air-dried produce.\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 poultry, lamb, fish and gravies. Seasons tomato sauce, pizza, focaccia and stews. An accent for olive oil, herb butter and Mediterranean marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and dark and well sealed so colour and aroma are preserved. Best added towards the end of cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOven potatoes with thyme in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix potato wedges with olive oil, salt and a teaspoon of thyme.\u003c\/li\u003e\n\u003cli\u003eSpread on a tray and roast at 200 °C for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn halfway through and finally scatter with a little garlic.\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\u003eFreeze-dried thyme with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eOn contact with liquid it works almost like fresh thyme\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg\u003c\/li\u003e\n\u003cli\u003eVersatile for poultry, lamb, fish and Mediterranean cooking\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean cooking, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e fit well. All combined in our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e. You'll find more single herbs 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 does freeze-dried mean?\u003c\/strong\u003e\u003cbr\u003e\nThe moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThyme or herbs de Provence?\u003c\/strong\u003e\u003cbr\u003e\nThyme is a single, clearly defined herb. The \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is thyme best for?\u003c\/strong\u003e\u003cbr\u003e\nFor poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is it best to add it?\u003c\/strong\u003e\u003cbr\u003e\nThyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool, dark and well sealed so colour and aroma are preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does freeze-dried mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\"}},{\"@type\":\"Question\",\"name\":\"Thyme or herbs de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme is a single clearly defined herb. The herbs de Provence are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\"}},{\"@type\":\"Question\",\"name\":\"What is thyme best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\"}},{\"@type\":\"Question\",\"name\":\"When is it best to add it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool, dark and well sealed so colour and aroma are preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564764041482,"sku":"30382","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/thymian_gf-505078.jpg?v=1736522860"},{"product_id":"wilder-thymian","title":"Wild Thyme","description":"\u003ch2\u003eWild thyme – field thyme from wild growth with a powerful aroma\u003c\/h2\u003e\n\n\u003cp\u003eWild thyme – also called field thyme, serpolet or creeping thyme – grows freely on limestone soils, rocky slopes and dry meadows around the Mediterranean. It is smaller, more irregular and more intense than cultivated garden thyme: its aroma is resinous, warm and of a primal seasoning power that cultivated thyme does not reach in this form.\u003c\/p\u003e\n\n\u003cp\u003eThis natural wild-growth origin makes the difference: no uniformity, but real botanical character. The leaves are smaller, strongly aromatic and release their seasoning power slowly and lastingly – ideal for dishes that need time.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e a classic companion – as a marinade, in braised dishes or pressed under the leg\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGame:\u003c\/strong\u003e deer, venison, hare – gives game dishes a Mediterranean seasoning depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e chicken, poularde, duck – in herb butter, marinades and stuffings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised dishes:\u003c\/strong\u003e cooked along slowly, it unfolds its full seasoning power in ragouts and ossobuco\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTomato sauce and pasta:\u003c\/strong\u003e gives Italian sauces depth without bitterness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFocaccia and bread:\u003c\/strong\u003e on the dough or mixed into the olive oil\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMediterranean marinades:\u003c\/strong\u003e together with olive oil, garlic and lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWild thyme can be cooked along as a whole herb (and removed before serving) or mixed in directly. It tolerates long cooking times well and releases its aromas evenly.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: leg of lamb with wild thyme and garlic\u003c\/h2\u003e\n\n\u003cp\u003eMake incisions in the leg of lamb, press garlic cloves and wild thyme into the incisions. Rub with olive oil, season with sea salt and pepper. Braise in the oven at 160 °C for 2.5 hours, basting with the roasting juices in between. Result: tender meat with a deep Mediterranean herb aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e lamb, game, poultry, braised dishes, tomato sauces, pasta, focaccia and olive-oil dips.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564764172554,"sku":"30383","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wilder_thymian-274975.jpg?v=1736522881"},{"product_id":"curry-anapurna-dose","title":"Curry Anapurna","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Anapurna — a piquant Indian curry blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Anapurna is our boldest curry: piquant, with gentle roasted aromas and a pronounced heat. We compose it in our workshop in Klingenberg am Main from fourteen ingredients, including fenugreek, turmeric, cumin, coriander, fennel, chilies, garlic, ginger, galangal, pepper, cardamom, mace and cinnamon blossoms. The name Anapurna refers to the Hindu goddess of nourishment — a tribute to the powerful aromatics of this blend.\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\u003eAnapurna is ideal for hearty curries: pan-fried prawns, lamb, poultry, meatballs, lentil dals and slow-braised clay-pot dishes. Also in marinades for tandoori chicken, in yoghurt sauces and for currywurst sauce. Sweat it briefly in hot oil or ghee, then add your main ingredient or liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Anapurna is noticeably hotter than our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Work your way up carefully — a level teaspoon per person when cooking is usually plenty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb meatball curry in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g minced lamb with salt, pepper and chopped macadamia nuts, form small balls and brown them in a pan.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a level tablespoon of Curry Anapurna to the pan, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDrain a can of chickpeas, add them, and deglaze with 200 ml coconut milk.\u003c\/li\u003e\n\u003cli\u003eReturn the meatballs to the pan and braise gently for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePiquant Indian curry blend of fourteen components\u003c\/li\u003e\n\u003cli\u003ePowerful heat with roasted aromas, fenugreek and galangal\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 curries, marinades, braises and currywurst sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer a milder curry with a fruity vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any Indian dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\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\u003eHow hot is Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Anapurna for?\u003c\/strong\u003e\u003cbr\u003e\nFor hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the name Anapurna mean?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Anapurna differ from Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is a dry Indian curry blend with piquant heat. \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Anapurna for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the name Anapurna mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Anapurna differ from Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is a dry Indian curry blend with piquant heat. Vadouvan, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084538122,"sku":"30412","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50798014071050,"sku":"31247","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50798013546762,"sku":"23138","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Curry_Anapurna_-_1.jpg?v=1789413630"},{"product_id":"curry-dragon","title":"Curry Dragon","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Dragon, a fruity-fiery curry blend with Bhut Jolokia and bird's-eye chili\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Dragon is our hottest curry blend and at the same time surprisingly fruity in composition. In our workshop in Klingenberg am Main we blend paprika, Tellicherry pepper, raspberry, turmeric, fenugreek, coriander, garlic, bird's-eye chili and Bhut Jolokia, ginger, nutmeg, long pepper, habanero, mustard, white pepper, clove, lemon myrtle, cinnamon and cardamom. The character: a fiery heat from two chili varieties plus three peppers, along with a fruity raspberry top note and the citrus freshness of lemon myrtle – heat that doesn't burn but aromatises.\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\u003eCurry Dragon is the choice for hot vegetable curries, poultry curries, currywurst sauces and lamb braises. Also in curry paste with coconut milk, in marinades for prawns and grilled tofu, in BBQ sauces for more depth and in minced-meat sauces with an Asian note. If you love currywurst, stir a tablespoon of Curry Dragon into 200 ml of tomato base – that's the heat the snack bar never manages. Season with the fruity \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e, and the sauce gets the acidity top note it needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Bhut Jolokia is one of the hottest chilies in the world. Work your way up carefully – half a teaspoon for four portions is usually enough to start. Always balance the heat with yoghurt, cream or coconut milk, never rinse it down with water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: hellish currywurst sauce with berry depth\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe currywurst that makes every snack bar look old, ready in 20 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 sausages (bockwurst or Vienna)\u003c\/li\u003e\n\u003cli\u003e500 ml passata, 2 tbsp tomato paste\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Dragon, 1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, finely diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp honey, 1 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Sweat the onion and garlic in butter until translucent. Roast the tomato paste along for a minute. Sweat the Curry Dragon and sweet paprika briefly, then deglaze immediately with the passata, otherwise the spices turn bitter. Simmer gently for 15 minutes. Season with honey, apple-quince balsamic vinegar, salt and Tasmanian pepper. Fry the sausages crisp in the pan, slice them, pour over the sauce and dust generously with additional sweet paprika.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Dragon?\u003c\/strong\u003e The raspberry brings a fruity freshness that is missing in normal curry blends – it balances the brutal Bhut Jolokia heat and makes the sauce layered rather than just hot. Tasmanian pepper at the table sets a second level of heat with an anise-like top note.\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 very hot curry blend with Bhut Jolokia, bird's-eye chili and habanero\u003c\/li\u003e\n\u003cli\u003eA fruity-aromatic character with raspberry and lemon-myrtle notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA pepper finish comes from the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e or the oriental-complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e. If you love hot blends, you should get to know our Ethiopian \u003ca href=\"\/en\/products\/berbere\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBerbere\u003c\/strong\u003e\u003c\/a\u003e with fenugreek depth and our Mexican \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e with a chocolate note. A sweet-fruity companion to the heat is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Acidity for currywurst sauces: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For the wok: \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Dragon?\u003c\/strong\u003e\u003cbr\u003e\nVery hot. Bhut Jolokia is around 1,000,000 Scoville, habanero 200,000. The blend is calibrated to about 30,000 to 50,000 Scoville in perceived heat – clearly exceeding \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e. If you can't take much heat, reach for the family variant \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Dragon for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for currywurst sauces, vegetable curries with lentils or chickpeas, poultry and lamb curries, hot BBQ sauces, marinades for prawns and tofu, minced-meat pans with coconut milk and even in a hot mole variant.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does the raspberry do in the curry?\u003c\/strong\u003e\u003cbr\u003e\nDried raspberry sets a fruity-tart top note that takes the brutal character off the heat and aromatises it. A classic trick from fine dining – heat needs a fruit antagonist, otherwise it stays one-dimensional.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I balance the heat in the sauce?\u003c\/strong\u003e\u003cbr\u003e\nWith yoghurt, coconut milk, sour cream or a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003eMango Chutney\u003c\/a\u003e. Water doesn't help, capsaicin is fat-soluble. If you need to tone it down afterwards, add a tablespoon of peanut butter or cream to the sauce.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Dragon?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very hot. Bhut Jolokia is around 1,000,000 Scoville, habanero 200,000. The blend is calibrated to about 30,000 to 50,000 Scoville in perceived heat, clearly exceeding Curry Anapurna. If you can't take much heat, reach for the family variant Curry Maharadja.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Dragon for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for currywurst sauces, vegetable curries with lentils or chickpeas, poultry and lamb curries, hot BBQ sauces, marinades for prawns and tofu, minced-meat pans with coconut milk and even in a hot mole variant.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the raspberry do in the curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dried raspberry sets a fruity-tart top note that takes the brutal character off the heat and aromatises it. A classic trick from fine dining. Heat needs a fruit antagonist, otherwise it stays one-dimensional.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I balance the heat in the sauce?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With yoghurt, coconut milk, sour cream or a dollop of Mango Chutney. Water doesn't help, capsaicin is fat-soluble. If you need to tone it down afterwards, add a tablespoon of peanut butter or cream to the sauce.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564781605130,"sku":"30413","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_dragon_f856d3d3-57b6-49d2-8e08-97d8ecd42a10-383881.jpg?v=1736523030"},{"product_id":"curry-goa","title":"Curry Goa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Goa, a South Indian curry blend with fruity heat for fish and poultry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Goa is our fruity-hot South Indian curry blend – inspired by the markets of Goa, where Portuguese colonial history meets Indian spice craft. In our workshop in Klingenberg am Main we blend pepper, paprika, fenugreek, chili, turmeric, cumin, coriander, star anise, fennel, cardamom, mustard, ginger, galangal, nigella, mace, lemongrass, cloves and cinnamon. The character: a lively heat with citrus-anise fresh notes and a lightly sweet warmth in the finish.\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\u003eCurry Goa is the classic for Goan fish curry, prawn curry and chicken vindaloo. Also for pork shoulder in a curry braise, cod in coconut milk, lentil stews with red lentils, rice dishes with fried vegetables and in a tomato-coconut sauce for pasta. A pinch also works in lamb braises with tomato. Sweat briefly in hot oil, then deglaze with coconut milk or tomatoes, and never dry-roast for longer than ten seconds – the fine mustard aromas otherwise tip into bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Goa is clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e, but milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e. A level tablespoon for four portions is the good middle ground. Fresh lime and coriander leaves at the end set the fresh accent to the heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Goan fish curry with prawns\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic of the Konkan coast in 25 minutes – the flavour highlight for every fish lover.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g cod, halibut or sea bass fillet\u003c\/li\u003e\n\u003cli\u003e200 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Goa, 1 onion, 3 cloves of garlic, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 200 g passata\u003c\/li\u003e\n\u003cli\u003e2 tbsp tamarind paste or 2 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely chop the onion, garlic and ginger and sweat in coconut oil until translucent. Sweat the Curry Goa for two to three seconds, then deglaze immediately with coconut milk and tomatoes. Stir in the tamarind or apple-quince balsamic. Simmer gently for five minutes. Cut the fish fillet into bite-sized pieces, slide them into the sauce and let them steep for a further five minutes, then add the prawns and let them cook through for three minutes. Season with salt and cubeb pepper, and serve with coriander leaves and a squeeze of lime juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Goa?\u003c\/strong\u003e Star anise and fennel in the mix bring the anise fresh notes that off-the-shelf Curry Goa lacks. Combined with the cubeb pepper (oriental-complex), you lift the profile to fine-dining level without it getting complicated.\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\u003eSouth Indian curry blend with star anise, galangal and lemongrass\u003c\/li\u003e\n\u003cli\u003eA fruity-hot character with citrus-anise freshness\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated curry profiles are our hot \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For the fermented depth in curries, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the pro's choice. A pepper finish on the fish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e with oriental depth or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e with an anise-like fruity heat. Acidity from the \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e as a tamarind substitute. Sweet-fruity alongside: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. Clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, comparable to \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e, but clearly milder than \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sets Curry Goa apart from standard Indian curries?\u003c\/strong\u003e\u003cbr\u003e\nThe Portuguese colonial history: Goan curries use vinegar (instead of just yoghurt) as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich fish suits it best?\u003c\/strong\u003e\u003cbr\u003e\nFirm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Goa for vegetarian dishes too?\u003c\/strong\u003e\u003cbr\u003e\nVery well: for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. Clearly hotter than Curry Maharadja, comparable to Curry Anapurna, but clearly milder than Curry Dragon. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets Curry Goa apart from standard Indian curries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Portuguese colonial history. Goan curries use vinegar instead of just yoghurt as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which fish suits it best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Firm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Goa for vegetarian dishes too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very well for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564782031114,"sku":"30414","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_goa_e123f79c-7c79-406a-9f36-30c75a34f4f7-226426.jpg?v=1736523031"},{"product_id":"curry-jaipur-dose","title":"Curry Jaipur","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Jaipur — a piquant curry blend for European tastes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Jaipur is our curry for everyone who likes it Indian-piquant, but light and everyday-friendly. We compose it in our workshop in Klingenberg am Main from fifteen ingredients: fenugreek, coriander, turmeric, cumin, chilies, lemongrass, ginger, fennel, mustard seeds, black pepper, cardamom, garlic, mace, galangal and cinnamon blossoms. A brief roasting gives the blend its fresh, light yet piquant character.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA curry seasoning for vegetable dishes, fish preparations, vinaigrettes, mayonnaises and light sauces. Also excellent in yoghurt dips, rice dishes, grilled vegetables and currywurst sauce. Unlike classic curries, Jaipur also works in cold applications like salad mayos and curried eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Jaipur is distinctly aromatic and lightly hot. Work your way up carefully — half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry vinaigrette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSeal three tablespoons of olive oil, a tablespoon of apple vinegar, a tablespoon of mango-chutney juice, half a teaspoon of Curry Jaipur and a teaspoon of honey in a jar and shake vigorously.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and pour over leaf salad with apple and roasted walnuts. Optionally add a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e.\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\u003ePiquant yet light curry blend of fifteen components\u003c\/li\u003e\n\u003cli\u003eWith lemongrass and galangal for a fresh character\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for vegetables, fish, vinaigrettes and mayonnaises\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want a milder curry with a vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More piquant and bold is \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Very mild for the whole family is \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As an alternative for oriental aromas, try \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\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\u003eHow hot is Curry Jaipur?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Jaipur especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Jaipur differ from Mumbai and Anapurna?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e is mild and fruity with vanilla and orange. \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e is piquant and bold with roasted aromas. Jaipur sits in between: piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Jaipur in mayonnaise?\u003c\/strong\u003e\u003cbr\u003e\nYes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Jaipur?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Jaipur especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Jaipur differ from Mumbai and Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange. Anapurna is piquant and bold with roasted aromas. Jaipur sits in between, piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Jaipur in mayonnaise?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683100266762,"sku":"30415","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":51038942363914,"sku":"31256","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907619098890,"sku":"23563","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_jaipur_f6e43134-5043-4608-9647-23f7ab58d994-927350.jpg?v=1736523032"},{"product_id":"curry-kashmir","title":"Curry Kashmir","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Kashmir, the boldly spicy Indian curry blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Kashmir is our strongly roasted curry blend with a high chili content. It tastes intense, aromatic and lingeringly hot, ideal for anyone who likes their curry with real character and plenty of heat. We mix and fill it by hand in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Kashmir develops its full aroma when you briefly toast it in hot oil or ghee before adding vegetables, pulses or tomatoes. This releases the essential oils and rounds out the blend beautifully. It works in vegetable curries, lentil and chickpea dishes, stews, rice and grain dishes, and gives salad dressings and marinades a bold note too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Because of the high chili content, start with a small amount and work your way up to the heat you want. Add salt at the very end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Kashmir chickpea curry\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA warming vegetarian curry that shows the blend off perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tins of chickpeas (400 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Kashmir\u003c\/li\u003e\n\u003cli\u003e1 onion, finely diced\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, chopped\u003c\/li\u003e\n\u003cli\u003e1 tin of chopped tomatoes (400 g)\u003c\/li\u003e\n\u003cli\u003e200 ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp oil or ghee\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e Sweat the onion and garlic in the oil until translucent. Add Curry Kashmir and toast briefly until fragrant. Pour in the tomatoes and coconut milk, stir in the drained chickpeas and let everything simmer gently for about 20 minutes. Season with salt at the end. Serve with rice or flatbread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy toast it first?\u003c\/strong\u003e Briefly toasting the blend in fat intensifies its roasted aromas and takes the edge off the heat without reducing it.\u003c\/p\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\u003eCurry Kashmir combines 16 ingredients. Turmeric provides the warm colour, while coriander and cumin form the earthy base. Chili along with long and black pepper deliver the bold kick of heat. Galangal, zedoary root, cardamom, mace, cinnamon flowers and cloves add depth and a subtle sweetness, while fennel, fenugreek, nigella and mustard round off the blend.\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\u003eStrongly roasted Indian curry blend made from 16 ingredients\u003c\/li\u003e\n\u003cli\u003eHigh chili content, hot and long-lasting\u003c\/li\u003e\n\u003cli\u003eWith galangal, zedoary root, nigella and cinnamon flowers\u003c\/li\u003e\n\u003cli\u003eIdeal for vegetable curries, pulses and stews\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you love curries, try \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e too. For something milder, go for \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e. For Indian braised dishes we recommend \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\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\u003eHow hot is Curry Kashmir?\u003c\/strong\u003e\u003cbr\u003e\nThanks to the high chili content, the blend is distinctly hot and long-lasting. Start with a small amount and increase it to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Kashmir best for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable curries, lentil and chickpea dishes, stews and rice or grain dishes. It also works well in marinades and dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the blend correctly?\u003c\/strong\u003e\u003cbr\u003e\nToast the curry briefly in hot oil or ghee before adding the other ingredients. That is how the aroma develops best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Curry Kashmir contain additives?\u003c\/strong\u003e\u003cbr\u003e\nNo, the blend consists solely of spices, without flavour enhancers, anti-caking agents 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\": \"How hot is Curry Kashmir?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thanks to the high chili content, the blend is distinctly hot and long-lasting. Start with a small amount and increase it to taste.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Kashmir best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable curries, lentil and chickpea dishes, stews and rice or grain dishes. It also works well in marinades and dressings.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the blend correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Toast the curry briefly in hot oil or ghee before adding the other ingredients. That is how the aroma develops best.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Curry Kashmir contain additives?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, the blend consists solely of spices, without flavour enhancers, anti-caking agents or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564783210762,"sku":"30416","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_kashmir-584361.jpg?v=1736523103"},{"product_id":"curry-maharadja","title":"Curry Maharadja","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Maharadja, a very mild curry blend for the whole family\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Maharadja is our mildest curry variant and the perfect family seasoning for everyone who loves curry aromas but can't take heat. We compose it in our workshop in Klingenberg am Main from eighteen components: turmeric, coriander, fennel, fenugreek, cinnamon, cumin, lemongrass, mace, paprika, mustard, galangal, nigella, cardamom, clove, orange peel, black pepper, vanilla and long pepper. A warm, rounded, lightly sweet blend with vanilla and orange notes.\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 versatile curry seasoning for poultry, rice dishes, salads, mild soups and sauces. Also in yoghurt marinades, pumpkin soup and unusually good in desserts, chocolate mousse and vanilla ice cream. If you want to tone down a hot curry, mix in a teaspoon of Maharadja and family peace is saved. In coconut milk with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e it becomes a light curry broth for chicken or prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Maharadja is mild but very aromatic. For sweet dishes, a knife-tip is often enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFamily chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast fillet into cubes and fry in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Maharadja, and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and 100 ml stock, and simmer for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e, and serve with a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e and basmati rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA very mild curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eWith vanilla, orange peel and long pepper for a sweet depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, salads, soups, desserts and as a heat softener\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA little more piquant but still balanced is our \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e with Thai freshness. Clearly hotter is the \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e with Bhut Jolokia heat. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. A classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For the warm-sweet aromas of Christmas baking, reach for our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. As a salt finish with minerality, our \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e are a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Maharadja?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or a touch of chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Maharadja in sweet dishes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Maharadja differ from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Maharadja for?\u003c\/strong\u003e\u003cbr\u003e\nAs a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Maharadja?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of Curry Hara or a touch of chili.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Maharadja in sweet dishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Maharadja differ from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Maharadja for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50907586429194,"sku":"30417","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907587543306,"sku":"23562","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_maharadja_77eb0159-07c7-41f5-8699-4380bc2e48e4-671823.jpg?v=1736523103"},{"product_id":"curry-mumbai-dose","title":"Curry Mumbai","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Mumbai — a mild, fruity Indian curry blend with vanilla and cardamom\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Mumbai is a fruity-floral curry blend with mild heat and an unusual vanilla note. We compose it in our workshop in Klingenberg am Main from eighteen ingredients: turmeric, coriander, fenugreek, fennel, black pepper, cumin, mace, lemongrass, chili, cinnamon blossom, mustard, galangal, long pepper, nigella, cardamom, cloves, orange peel and vanilla. Mumbai delivers the exotic sweetness and freshness that classic curry blends often lack.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Mumbai is ideal for mild curries with vegetables, poultry or fish. The vanilla and orange notes also make it an insider tip for desserts, creams, ice cream, rice pudding and chocolate puddings. Sweat briefly in hot oil or ghee, then add liquid or your main ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Mumbai is mild but very aromatic. Work your way up carefully — half a teaspoon per person is usually enough to start, especially with desserts.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMild chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast into bite-sized pieces and sear sharply in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Mumbai, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and simmer for ten to fifteen minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and a squeeze of lime, and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eMild, fruity character with vanilla and orange notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, desserts, creams and ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want a hotter curry, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e with its roasted aromas and piquant heat. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great addition. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\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\u003eHow hot is Curry Mumbai?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Mumbai for?\u003c\/strong\u003e\u003cbr\u003e\nBesides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Curry Mumbai and Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nMumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Curry Mumbai correctly?\u003c\/strong\u003e\u003cbr\u003e\nA rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Mumbai?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for Curry Anapurna.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Mumbai for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Curry Mumbai and Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Curry Mumbai correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683107705098,"sku":"30418","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":50907430682890,"sku":"31253","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907432288522,"sku":"23556","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Curry_Mumbai_-_1.jpg?v=1789413804"},{"product_id":"purple-curry-1","title":"Purple Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePurple Curry, the fruity and sour curry blend with hibiscus\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePurple Curry is an unusual curry blend that owes its violet colour and its finely sour note to the hibiscus flower. We mix it in our manufactory in Klingenberg am Main. Warm spices such as cinnamon blossoms, mace, clove and cardamom meet an aromatic base of fenugreek, coriander, cumin and fennel. The result is a curry with fruity freshness that stands out clearly from classic Indian blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe fine acidity makes Purple Curry especially elegant with light meat, fish and seafood. Season scallops, fish, poultry and rabbit with it, mix it with oil or coconut milk into a paste for a marinade or sauce base, or add it to vegetable curries, rice and creamy coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Toast the curry briefly in oil before adding liquid. That way the warm spices open up and the hibiscus acidity rounds off.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eScallops with Purple Curry in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat eight scallops dry and season them all over with Purple Curry and a little salt.\u003c\/li\u003e\n\u003cli\u003eHeat a little oil in a pan and sear the scallops golden for one to two minutes per side.\u003c\/li\u003e\n\u003cli\u003eRemove the scallops, add a splash of coconut milk and a pinch of Purple Curry to the pan and let the sauce reduce briefly.\u003c\/li\u003e\n\u003cli\u003eArrange the scallops on the sauce and serve them with rice.\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 warm seasoning comes from \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e, with fresh heat from \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e. The fruity acidity and the violet colour come from the hibiscus flower, joined by fenugreek, black pepper, garlic, coriander, mustard seed, cumin, cloves, fennel and anise.\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\u003eCurry blend with hibiscus for fruity acidity and a violet colour\u003c\/li\u003e\n\u003cli\u003eWarm and savoury through cinnamon blossom, mace, clove and cardamom\u003c\/li\u003e\n\u003cli\u003eIdeal with scallops, fish, poultry and rabbit\u003c\/li\u003e\n\u003cli\u003eCan also be used as a paste and sauce base\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 curry variety the mild \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e, the aromatic \u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e fit well. For something more exotic, reach for the \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai curry\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\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\u003eWhy is the curry violet?\u003c\/strong\u003e\u003cbr\u003e\nThe colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Purple Curry best suited to?\u003c\/strong\u003e\u003cbr\u003e\nThe fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Purple Curry and Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nPurple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a curry paste from it?\u003c\/strong\u003e\u003cbr\u003e\nMix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is the curry violet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\"}},{\"@type\":\"Question\",\"name\":\"What is Purple Curry best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Purple Curry and Curry Goa?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Purple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while Curry Goa is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\"}},{\"@type\":\"Question\",\"name\":\"How do I make a curry paste from it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683102626058,"sku":"30419","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683102658826,"sku":"23206","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/purple-curry_8a6569d7-b0c6-4a34-ba5f-657797770914-925640.jpg?v=1738084250"},{"product_id":"ducca-1","title":"Ducca","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDucca, an Egyptian seasoning blend with sesame, chickpeas and a hazelnut note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDucca (or dukkah) is the Egyptian seasoning blend served with warm flatbread in Cairo and Alexandria, dipped in olive oil. We compose it in our workshop in Klingenberg am Main from roasted sesame, roasted chickpeas, coriander seeds, cumin, black pepper, thyme and mint. The character: nutty, lightly earthy from the cumin, with an aromatic herb accent and an unmistakable crunch from the roasted chickpeas.\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\u003eDucca classically with warm bread and olive oil as a dip: dip the bread in olive oil, then press it into the Ducca. Also over hummus, yoghurt dips, labneh and salads. As a seasoning over grilled vegetables, pumpkin, cabbage dishes, sweet potatoes, fried fish, poultry and lamb. Even over poached eggs, avocado toast and as a topping in bowls. Scatter only at the end, otherwise the sesame loses its freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Ducca already contains salt, so go easy on additional salt when seasoning. Store dry, cool and protected from light so the roasted sesame keeps its nutty depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: roasted sweet potatoes with Ducca yoghurt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean main course or vegetarian side 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 sweet potatoes, cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt, 1 tbsp tahini, 1 clove of garlic, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e3 tbsp Ducca, fresh parsley and pomegranate seeds to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Toss the sweet potato wedges on a baking tray with olive oil and salt. Bake at 200 degrees fan for 25 minutes, turning once. Stir the yoghurt with tahini, pressed garlic and lemon juice until creamy. Spread the yoghurt on plates, place the sweet potatoes on top, and top generously with Ducca, parsley and pomegranate seeds. Serve with warm flatbread.\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\u003eEgyptian seasoning blend with sesame, chickpeas, coriander and cumin\u003c\/li\u003e\n\u003cli\u003eA nutty-earthy character with herb accents and crunch\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 bread dip, hummus topping, salad and vegetable seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic Levantine companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e with wild thyme and sumac for bread and hummus, as well as \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot accents. A sweet-fruity side comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Salt for yoghurt and bread dough: \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\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\u003eWhat does Ducca taste like?\u003c\/strong\u003e\u003cbr\u003e\nNutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do you eat Ducca?\u003c\/strong\u003e\u003cbr\u003e\nClassically with warm bread and olive oil: first dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Ducca and \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003eZa'atar\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nDucca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Ducca for?\u003c\/strong\u003e\u003cbr\u003e\nOver roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Ducca taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do you eat Ducca?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with warm bread and olive oil. First dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ducca and Za'atar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ducca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. Za'atar is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Ducca for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50684734996746,"sku":"30421","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684735029514,"sku":"23207","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ducca_a4739211-3720-46e8-ad3f-9e7ed9ba9cad-434537.jpg?v=1736523192"},{"product_id":"panch-phoron","title":"Panch Phoron","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePanch Phoron, the Bengali five-spice blend of whole seeds\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePanch Phoron is the classic five-spice blend of East Indian cooking, made and packed in our workshop in Klingenberg am Main. It consists of roasted fenugreek seed, brown mustard seed, nigella, cumin and fennel seed. “Panch” means five, “Phoron” means spice: the whole seeds are popped in hot fat and unfold their full, nutty-savoury aroma in the process.\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\u003eIdeal for pulses like dal, for cabbage, pumpkin, potatoes, flatbreads and white breads. In meat dishes too, the blend sets an appealing sweet-hot accent. Classically, you let the seeds pop in hot ghee or oil and then add the vegetables or lentils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Panch Phoron is used whole, not ground. Let the seeds pop in the hot fat first, otherwise the aroma stays locked in. As soon as the mustard seed starts to jump, carry on immediately so nothing burns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: lentil dal with Panch Phoron\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA warming everyday dal that's ready in half an hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e200 g red lentils\u003c\/li\u003e\n\u003cli\u003e600 ml water or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 tbsp Panch Phoron\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or oil\u003c\/li\u003e\n\u003cli\u003e1 onion, finely diced\u003c\/li\u003e\n\u003cli\u003e1 pinch of \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cook the lentils soft in water or stock. Heat ghee in a pan and let the Panch Phoron pop in it, then sweat the onion until translucent. Mix everything with the lentils, season with salt and a pinch of turmeric. Serve with rice and a dollop of yoghurt.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoasted fenugreek seed gives the typical, slightly bitter curry note, brown mustard seed the fine heat. Nigella brings an earthy-peppery depth, cumin the warm seasoning and fennel seed a sweetish anise freshness. Five whole seeds, nothing else.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Bengali five-spice blend of whole seeds\u003c\/li\u003e\n\u003cli\u003eFenugreek, mustard, nigella, cumin and fennel\u003c\/li\u003e\n\u003cli\u003eFor dal, pulses, cabbage and flatbreads\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor classic Indian dishes, combine Panch Phoron with \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e or the warm \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For a fruity-hot fish curry, \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e fits, and a pinch of \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e gives dal and rice their golden colour. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Panch Phoron used?\u003c\/strong\u003e\u003cbr\u003e\nThe whole seeds are popped in hot oil or ghee. They jump lightly and unfold their aroma in the process, then you add the vegetables or lentils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes are classic?\u003c\/strong\u003e\u003cbr\u003e\nDal, aubergine curry, pakora marinades, cabbage dishes and Bengali fish curry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to grind the seeds?\u003c\/strong\u003e\u003cbr\u003e\nNo, Panch Phoron is always used whole. Popping in the fat replaces grinding and gives the blend its typical character.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Panch Phoron used?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The whole seeds are popped in hot oil or ghee. They jump lightly and unfold their aroma in the process, then you add the vegetables or lentils.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes are classic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dal, aubergine curry, pakora marinades, cabbage dishes and Bengali fish curry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to grind the seeds?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, Panch Phoron is always used whole. Popping in the fat replaces grinding and gives the blend its typical character.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564794974474,"sku":"30445","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/panch-phoro-152110.jpg?v=1738084248"},{"product_id":"ungarisches-gulaschgewurz-1","title":"Hungarian Goulash Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHungarian goulash seasoning, a paprika blend for beef, kettle and Szeged goulash\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHungarian goulash seasoning is a paprika-rich spice blend of eight ingredients, tuned to classic goulash dishes. We compose it in our workshop in Klingenberg am Main, gently mix the individually sourced ingredients and pack them without additives. The result: a direct, powerful blend with a deep paprika foundation that turns a simple braising pot into a real Hungarian goulash – whether for Sunday dinner or over a campfire.\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 in beef goulash, pörkölt and Szeged goulash. Ideal for kettle goulash over an open fire. Also convincing with paprika chicken, lecsó and minced-meat pans with peppers. If you want it less spicy, add a little sweet paprika at the end – the blend takes that easily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our spice blends are deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSimple beef goulash in one pot\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSauté onions in lard or oil until golden brown.\u003c\/li\u003e\n\u003cli\u003eAdd diced beef and brown it all over.\u003c\/li\u003e\n\u003cli\u003eStir in a tablespoon of tomato paste and roast briefly.\u003c\/li\u003e\n\u003cli\u003eStir in a heaped teaspoon of Hungarian goulash seasoning.\u003c\/li\u003e\n\u003cli\u003eDeglaze with beef stock, season with salt, put the lid on and braise for 90 minutes over low heat.\u003c\/li\u003e\n\u003cli\u003eSeason to taste and, if needed, mellow with sweet paprika.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: served with a dollop of sour cream and fresh bread, it tastes just like on holiday.\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\u003ePaprika blend of eight ingredients with Sichuan pepper\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor beef goulash, pörkölt, paprika chicken and Szeged goulash\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\u003eTo round off the heat, add \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e; if you like it stronger, take \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e. For hearty meatballs or meatloaf alongside the goulash, reach for the \u003ca href=\"\/en\/products\/klasse-hackipulver\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlasse Hackipulver\u003c\/strong\u003e\u003c\/a\u003e, and for lamb goulash our \u003ca href=\"\/en\/products\/lammgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elamb seasoning\u003c\/strong\u003e\u003c\/a\u003e is the right choice. You'll find more savoury blends for hearty braises in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Hungarian goulash seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nFor all classic goulash variations: beef goulash, Szeged goulash, pörkölt, kettle goulash and paprika chicken. Also for lecsó and minced-meat pans with peppers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose Hungarian goulash seasoning correctly?\u003c\/strong\u003e\u003cbr\u003e\nAs a start, a heaped teaspoon per 500 g of meat. The blend is intense – better to start with a little and season to taste at the end. Heat can be mellowed at any time with sweet paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the goulash seasoning very spicy?\u003c\/strong\u003e\u003cbr\u003e\nIt has a medium heat. The chilli and the Sichuan pepper give spice and warmth, the sweet paprika mellows. If you prefer it milder, reduce the amount or add more \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e to the pot at the end; for more fire, \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e works well.\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 Hungarian goulash seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For all classic goulash variations like beef goulash, Szeged goulash, pörkölt, kettle goulash and paprika chicken. Also for lecsó and minced-meat pans with peppers.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Hungarian goulash seasoning correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a start, a heaped teaspoon per 500 g of meat. The blend is intense, better to start with a little and season to taste at the end. Heat can be mellowed at any time with sweet paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the goulash seasoning very spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has a medium heat. The chilli and the Sichuan pepper give spice and warmth, the sweet paprika mellows. If you prefer it milder, reduce the amount or add more sweet paprika to the pot at the end. For more fire, hot rose paprika works well.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75g","offer_id":50682948354314,"sku":"30458","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":50682948387082,"sku":"23209","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ungarische_gulaschgewuerz-261340.jpg?v=1736522981"},{"product_id":"gewurzsalz-curry","title":"Curry spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry spiced salt, sea salt with a warm Indian seasoning\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMediterranean sea salt from Spain, refined with a balanced composition of fenugreek, turmeric, cumin, coriander, chilli, fennel and other warm spices. The result is a golden-shimmering salt that brings all the warmth of Indian curries to a dish in one go, without complexity, without weighing, without the big spice collection. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry salt is especially handy when time is short or when you want to season without cooking a complete curry. Ideal with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePoultry\u003c\/strong\u003e, chicken breast, turkey, poularde, fried or grilled\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish\u003c\/strong\u003e, salmon, cod, prawns, in the pan or on the grill\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRice and rice dishes\u003c\/strong\u003e, straight into the cooking water or as a table seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePulses\u003c\/strong\u003e, lentils, chickpeas, white beans\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRoasted vegetables\u003c\/strong\u003e, carrots, sweet potato, cauliflower, pumpkin\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eEggs\u003c\/strong\u003e, scrambled egg, omelette, boiled eggs sliced open\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, chicken breast with curry salt and yoghurt dip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePat 2 chicken breasts (180 g each) dry, rub with 1 tbsp olive oil, sprinkle generously with Curry spiced salt. Fry in the pan over medium-high heat for 5 to 6 minutes per side. Let rest. Alongside: stir 150 g natural yoghurt with fresh coriander, a little lemon juice and a pinch of curry salt. Serve with basmati rice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with a warm curry composition\u003c\/li\u003e\n\u003cli\u003eWith fenugreek, turmeric, cumin, coriander, chilli and fennel\u003c\/li\u003e\n\u003cli\u003eIdeal with fish, chicken, rice and lentils\u003c\/li\u003e\n\u003cli\u003eAlso with roasted carrots, sweet potatoes and cauliflower\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Indian curry world: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. An Asian complement: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for Thai and Indonesian dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the curry salt?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does curry salt differ from Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nCurry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nSimilar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs curry salt also suitable for vegetarian dishes?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Curry spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does curry salt differ from Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Curry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Similar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is curry salt also suitable for vegetarian dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564824203530,"sku":"30772","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz_curry-510165.jpg?v=1736762345"},{"product_id":"dillspitzen","title":"Dill tips","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDill tips, freeze-dried with preserved colour and full aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDill tips, also known as cucumber herb, are the classic kitchen herb of Nordic and Eastern European cuisine. Gentle freeze-drying preserves their colour and intense aroma. As soon as they come into contact with liquid, they come close to fresh dill again, so you can refine your dishes any time without a fresh bunch in the fridge.\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\u003eDill tips go with beans, cucumbers, carrots, beetroot, celery, spinach and courgettes, as well as eggs, potatoes, rice and fish and seafood. Sprinkle them over quark, yoghurt dips and salads or stir them into sauces. Add them towards the end of cooking so the aroma stays fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e freeze-dried herbs strongly attract water. Keep the tin tightly closed and store it dry, otherwise the tips will clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick mustard and dill sauce for salmon\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic Scandinavian sauce for gravlax, stirred together in five minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or fine\u003c\/li\u003e\n\u003cli\u003e1 tsp medium-hot mustard\u003c\/li\u003e\n\u003cli\u003e2 tbsp sugar\u003c\/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c\/li\u003e\n\u003cli\u003e6 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp dill tips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e mix the mustard, sugar and vinegar, slowly stir in the oil until the sauce binds creamily. Stir in the dill tips and let it rest briefly. Serve with gravlax, smoked fish or boiled potatoes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes dill tips special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze-drying removes the water from the dill at low temperatures without heating it. This preserves the fresh green and the essential oils that are often lost in air-dried herbs. The result is closer to fresh dill than any other drying method.\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\u003eFreeze-dried dill tips with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eAlso known as cucumber herb\u003c\/li\u003e\n\u003cli\u003eA classic with fish, eggs, cucumbers and potatoes\u003c\/li\u003e\n\u003cli\u003eWith liquid almost like fresh dill\u003c\/li\u003e\n\u003cli\u003eWithout 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 classic mustard and dill sauce with salmon, our \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard fine\u003c\/strong\u003e\u003c\/a\u003e is a great fit. With fish and boiled potatoes we recommend our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, and for a citrus freshness our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use freeze-dried dill tips?\u003c\/strong\u003e\u003cbr\u003e\nYou can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store dill tips correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are dill tips best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre freeze-dried dill tips as good as fresh dill?\u003c\/strong\u003e\u003cbr\u003e\nThey come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use freeze-dried dill tips?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store dill tips correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are dill tips best suited for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are freeze-dried dill tips as good as fresh dill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564826104074,"sku":"30778","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/dillspitzen_gf-294481.jpg?v=1736523190"},{"product_id":"zitronenthymian-1","title":"Lemon Thyme","description":"\u003ch2\u003eLemon thyme – a Mediterranean herb with a fresh citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme combines the characteristically savoury thyme aroma with a distinct, fresh-lemony note. This herb classic of Mediterranean cooking smells like a walk through a Provençal herb garden – savoury, sunny and refreshingly light at the same time.\u003c\/p\u003e\n\n\u003cp\u003eUnlike ordinary thyme, lemon thyme can be used far more versatilely: the citrus note makes it the ideal companion for fish, light meat and vegetables, but also for desserts, sorbets and flavoured drinks. Its aroma unfolds best when it is added only just before the end of the cooking time or directly when serving – this preserves the fresh citrus notes.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme is a versatile kitchen herb for the Mediterranean and modern cooking tradition:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e ideal with salmon, pike-perch, sea bass and seafood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e classically with chicken, poularde and duck\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e excellent with courgette, tomatoes, artichokes and grilled peppers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e an elegant addition to saddle or chop of lamb\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalad dressings:\u003c\/strong\u003e a tablespoon in the vinaigrette gives fresh depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts and teas:\u003c\/strong\u003e surprisingly good with panna cotta, citrus sorbets and herbal teas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: chicken breast with lemon-thyme butter\u003c\/h2\u003e\n\n\u003cp\u003eSeason the chicken breast with salt and pepper, fry in butter. After turning, scatter lemon thyme generously over the breast and deglaze with a splash of lemon juice. Let it finish briefly, drizzle with the pan butter. Simple but aromatically convincing – a green salad with our \u003cstrong\u003eherb spiced salt\u003c\/strong\u003e goes well with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, lamb, vegetables, salads, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564854251786,"sku":"30890","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenthymian_gf-151697.jpg?v=1736523086"},{"product_id":"kaffee-curry-1","title":"Coffee Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoffee Curry, a curry blend with strong Klingenberg coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStrong coffee meets the seasoning of a classic curry. The base is the Fuego del Sol, a coffee roasted especially for this blend by the Kaffee Braun roastery in Klingenberg. Its roasted notes give the curry a dark depth that feels surprisingly natural, not dominant but integrating. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoffee Curry gives meat, vegetable and lentil curries a dark depth and works just as well as a dry rub for beef, lamb and game before grilling or frying. In marinades with oil and yoghurt it seasons poultry and lamb, worked into sweet potatoes, pumpkin or oven vegetables it becomes a hearty side, and in goulash or slow braised roasts it unfolds its full warmth with a dark stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e briefly roast the curry along while searing so the roasted aromas develop fully, but don’t let it get too hot, or the turmeric and coffee turn bitter.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: sweet-potato curry with coffee\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple vegan curry that shows off the blend’s dark depth perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g sweet potatoes, diced\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 garlic cloves\u003c\/li\u003e\n\u003cli\u003e1 tsp coffee curry\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp coconut oil\u003c\/li\u003e\n\u003cli\u003ejuice of 1 lime, fresh coriander\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Fry the sweet potatoes in coconut oil. Add onion and garlic, stir in the coffee curry and roast briefly. Deglaze with coconut milk and simmer for 15 minutes until the sweet potatoes are soft. Season with lime juice and salt, garnish with fresh coriander and serve with basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Coffee Curry?\u003c\/strong\u003e The Fuego del Sol gives the dish an almost chocolatey depth that a normal curry doesn’t have, without tasting of coffee in the end.\u003c\/p\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 base is the Fuego del Sol at 28%, an exclusive roast by Kaffee Braun. Added to it are classic curry spices such as black pepper, fenugreek, turmeric, ginger, coriander, fennel, cloves, dried tomatoes, galangal, garlic, cumin, star anise, juniper, nutmeg, chili, bay and cardamom.\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 curry blend with 28% roasted Fuego del Sol coffee\u003c\/li\u003e\n\u003cli\u003eAn exclusive roast by Kaffee Braun from Klingenberg\u003c\/li\u003e\n\u003cli\u003eDark, almost chocolatey depth without a dominant coffee taste\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, rubs, marinades and braises\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\u003eThe classic curry family: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For steak variations \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e fits, as a salt finish \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You’ll find the whole range 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\u003eHow much coffee is in it?\u003c\/strong\u003e\u003cbr\u003e28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the curry taste of coffee?\u003c\/strong\u003e\u003cbr\u003eNo, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the blend?\u003c\/strong\u003e\u003cbr\u003e1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Coffee Curry?\u003c\/strong\u003e\u003cbr\u003eStore dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How much coffee is in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\"}},{\"@type\":\"Question\",\"name\":\"Does the curry taste of coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Coffee Curry?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683745632522,"sku":"30903","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683745599754,"sku":"23215","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kaffee-curry-996450.jpg?v=1738084187"},{"product_id":"curry-hara","title":"Curry Hara","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Hara, a Thai green curry with fresh, herbaceous aromatics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Hara is our Thai answer to the heavy Indian curries – fresh, herbaceous, vividly green in profile and with the typical heat of Southeast Asia. In our workshop in Klingenberg am Main we blend hot and sweet paprika, coriander leaves, ginger, Szechuan pepper, garlic, black and white pepper, chili, curry leaves, coriander seeds, cumin, mandarin peel, lemongrass, fennel seed, mace, cloves, star anise and cardamom. The character: herbaceous-green with citrus freshness, a tingling Szechuan heat and a clear depth that makes poultry and shellfish shine.\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\u003eCurry Hara is the blend for Thai green curry with chicken, duck, prawns, cod and shellfish. Also in vegetarian bowls with aubergine, bamboo shoots and Thai basil, in wok pans with beef fillet, in a coconut-milk soup (tom kha style) or as a marinade for grilled salmon. The Hollands' insider tip: a tablespoon of Curry Hara in an Asian beef salad with lime, fresh mint and glass noodles – sensational. Work with the fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for an umami bridge to India.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Thai curries live on the balance of acidity, heat and sweetness. Lime, fish sauce and a touch of palm sugar (or honey) are a must. Never thin Curry Hara with water, always work with coconut milk.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Thai green curry with prawns and aubergine\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn authentic curry experience in 25 minutes, without having to fly to Bangkok.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 small Thai aubergines or 1 normal aubergine, diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Hara, 2 tbsp peanut oil\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 100 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp fish sauce, 1 tbsp honey, juice of a lime\u003c\/li\u003e\n\u003cli\u003e1 handful of Thai basil, 4 kaffir lime leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e as a finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the peanut oil in the wok, roast the Curry Hara for five seconds – no longer, or the coriander leaves burn. Deglaze immediately with the coconut milk, add stock and kaffir lime leaves, and reduce for five minutes. Add the aubergine and simmer for a further five minutes. Add the prawns and let them steep for three minutes. Season with fish sauce, honey and lime juice. Throw in the Thai basil only when serving, top with cubeb pepper, and serve with jasmine rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Hara?\u003c\/strong\u003e Mandarin peel and curry leaves are scarce in standard products – we use both. That gives the citrus-green depth that cheap pastes don't have. The Szechuan pepper in the mix is the Thai bridge: tingling, almost numbing, a clear shot of freshness to the sweetness of the prawns.\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\u003eThai curry blend with coriander leaves and curry leaves\u003c\/li\u003e\n\u003cli\u003eA fresh-herbaceous character with a Szechuan tingle and mandarin-peel note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eContinuing the Asian arc: scatter \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle over the finished bowl, or work in \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for fermented umami depth. A pepper finish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e oriental-complex or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e hot-fruity. Indian curry relatives: \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e with star-anise freshness and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Sweet-fruity with the curry: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Hara?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. The Thai heat is different from the Indian one – fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, which takes the heat off and adds a warm sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I need fresh herbs with it?\u003c\/strong\u003e\u003cbr\u003e\nYes: Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat about fried tofu or chicken?\u003c\/strong\u003e\u003cbr\u003e\nBoth work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip: thin slices of leftover roast duck in the finished curry – leftover cooking at fine-dining level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Hara?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. The Thai heat is different from the Indian one, fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of Curry Maharadja, which takes the heat off and adds a warm sweetness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need fresh herbs with it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What about fried tofu or chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip thin slices of leftover roast duck in the finished curry, leftover cooking at fine-dining level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564855628042,"sku":"30905","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_hara-176479.jpg?v=1736523032"},{"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":"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":"chat-masala-1","title":"Chat Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChat Masala, the sour and savoury finishing spice of Indian street food\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChat Masala is the secret weapon of Indian street food. It owes its unmistakable profile above all to kala namak, the black salt with its sulphurous, mineral aroma that no other ingredient can replace. We mix it in our workshop in Klingenberg am Main. The profile: a sour opening of acerola and pomegranate, a spicy heart of cumin, coriander, ajwain and asafoetida, a long, mineral finish from the kala namak. Sour, savoury and lightly hot all at once.\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\u003eChat Masala is a finishing spice and belongs on the finished dish, not in the cooking pot. Scatter it over fruit salad of mango, pineapple, guava or papaya, over Indian street food such as chaat, bhel puri and samosa, into yoghurt dips and raita, on grilled fish and seafood, over roasted chickpeas and lentils, or on raw vegetables such as cucumber, tomato and radish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dose sparingly, the blend is intense and already contains salt. Add Chat Masala only just before serving so the sour, fresh aromas are preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMango chaat salad in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel a ripe mango and cut it into cubes, finely chop a small red onion and slice a deseeded green chili into rings.\u003c\/li\u003e\n\u003cli\u003eMix everything with two tablespoons of fresh coriander.\u003c\/li\u003e\n\u003cli\u003eJust before serving, add half a teaspoon of Chat Masala and the juice of a lime.\u003c\/li\u003e\n\u003cli\u003eToss everything gently and serve the salad as a side with grilled fish or poultry.\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 heart of the blend is \u003ca href=\"\/en\/products\/kala-namak\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ekala namak\u003c\/strong\u003e\u003c\/a\u003e, the mineral black salt. Acerola and pomegranate seeds bring the sourness, while \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, coriander, \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e and asafoetida add spice. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e, mace, mint, cloves, cardamom, fenugreek and ginger round off the profile, and a little chili gives the fine heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSour and savoury Indian finishing spice\u003c\/li\u003e\n\u003cli\u003eWith kala namak, acerola, pomegranate and cumin\u003c\/li\u003e\n\u003cli\u003eFor fruit salad, chaat, raita, fish and snacks\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 Indian curries \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e fits well, for marinating and braising \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e. Fruity heat comes from \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e. You will find more from the Indian kitchen in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\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 does the word chaat or chat mean?\u003c\/strong\u003e\u003cbr\u003e\nChaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Chat Masala smell so peculiar?\u003c\/strong\u003e\u003cbr\u003e\nThat comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Chat Masala and Tandoori Masala?\u003c\/strong\u003e\u003cbr\u003e\nChat Masala is a sour finishing spice scattered onto finished dishes, while \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook Chat Masala in?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the word chaat or chat mean?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Chat Masala smell so peculiar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"That comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Chat Masala and Tandoori Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chat Masala is a sour finishing spice scattered onto finished dishes, while Tandoori Masala is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook Chat Masala in?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564919853322,"sku":"31058","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chat_masala-160482.jpg?v=1736523097"},{"product_id":"zatar-2","title":"Zatar","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eZatar, a Levantine herb blend with sumac, sesame and wild thyme\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eZatar (also za'atar or zaatar) is the most important herb blend of the Levant – from Lebanon via Syria to Israel and Palestine. We mix it in our workshop in Klingenberg am Main from roasted sesame, sumac, wild thyme, lemon thyme and a trace of nigella and salt. The profile: citrus-tart from the sumac, resinous-earthy from the wild thyme, nutty-warm from the sesame.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically, mix 2 tbsp zatar with 4 tbsp good olive oil and dip flatbread into it. Scattered over labneh, hummus or yoghurt the blend becomes a fresh finish, rounded off with a dash of walnut oil. As a marinade base for chicken or lamb, mix zatar with calamansi vinegar and olive oil, rub into the meat and let it steep for two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never fry zatar in hot oil – the sumac burns and turns bitter. Add it only at the end or use directly at the table.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: manakish – Lebanese zatar flatbread\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic breakfast bread of the Levant, fresh from the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 pieces:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e350 g wheat flour 550\u003c\/li\u003e\n\u003cli\u003e200 ml lukewarm water\u003c\/li\u003e\n\u003cli\u003e7 g dry yeast, 1 tsp sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e4 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e for the dough\u003c\/li\u003e\n\u003cli\u003e6 tbsp zatar + 6 tbsp olive oil for the topping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Knead flour, yeast, sugar, salt and walnut oil with water into a smooth dough and let rise for 90 minutes. Divide into 4 portions and roll out thinly. Mix zatar with olive oil into a paste and spread thickly onto the flatbreads. Bake at 240 °C on a preheated baking stone for 6 to 8 minutes, until the edge is golden brown. Serve hot with labneh, olives and tomatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this zatar?\u003c\/strong\u003e We use wild thyme from the Mediterranean region (not the herbaceous garden thyme) and grind the sumac only just before mixing. That makes the decisive difference – the acidity stays fresh, the thyme oils active.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoasted white sesame gives the nutty-warm base, sumac the citrus-tart tip. Wild thyme and lemon thyme bring resinous-earthy and fresh herb notes, a hint of nigella rounds things off with fine spice. A trace of salt holds it all together.\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\u003eWith real wild thyme and freshly ground sumac\u003c\/li\u003e\n\u003cli\u003eTart-fresh, ideal for bread, yoghurt and vegetables\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, one of the most versatile herb blends of all\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the bread tour: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e. Acidity from the \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e makes zatar marinades lively. For more depth, stir \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e into the hummus base. If you like it finer, use \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e instead of olive oil, and for the spicy variant add a hint of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does zatar taste like?\u003c\/strong\u003e\u003cbr\u003e\nOf roasted sesame seeds with a citrus-tart tip and a warm, resinous herb note. Unique, with no direct equivalent in European cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I replace sumac?\u003c\/strong\u003e\u003cbr\u003e\nDifficult. Lemon peel and a hint of acidity come closer, but the real profile remains unmatched.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per portion?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per person is enough. Zatar is intense, better to scatter more afterwards than to overdose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich variant is suitable for salad?\u003c\/strong\u003e\u003cbr\u003e\nA little zatar with plenty of calamansi vinegar and olive oil makes a wonderful vinaigrette for tomato-cucumber salad.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does zatar taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Of roasted sesame seeds with a citrus-tart tip and a warm, resinous herb note. Unique, with no direct equivalent in European cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I replace sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Difficult. Lemon peel and a hint of acidity come closer, but the real profile remains unmatched.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much per portion?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"1 to 2 tsp per person is enough. Zatar is intense, better to scatter more afterwards than to overdose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which variant is suitable for salad?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A little zatar with plenty of calamansi vinegar and olive oil makes a wonderful vinaigrette for tomato-cucumber salad.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"60g","offer_id":50682919289098,"sku":"31193","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"6g","offer_id":50682919321866,"sku":"23136","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zatar_0f024ce8-29ca-4e72-b3a4-63ce3ccae706-886069.jpg?v=1736522887"},{"product_id":"oregano-1","title":"Oregano","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried oregano, the Mediterranean key herb for pizza and pasta\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOregano is the soul of Mediterranean cooking – without it, pizza, pasta, tomato sauce and grilled dishes would be only half as good. Our oregano is freeze-dried, the gentlest process there is: colour, aroma and essential oils are preserved almost as in fresh herb. We pack it gently in our workshop in Klingenberg am Main. Its taste is herby-floral with a light thyme note and a fine peppery heat.\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 pizza, pasta, tomato sauce, bolognese and lasagne. Seasons Mediterranean oven vegetables, grilled vegetables, beans, tomato-mozzarella, bruschetta and antipasti. Also with lamb, poultry, minced meat and rissoles, as well as in soups, stews and marinades. A classic that should be missing from no kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e freeze-dried oregano is noticeably more aromatic than air-dried. Please dose sparingly – about half the amount compared with the usual dried oregano.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bruschetta in 10 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Italian classic where oregano makes the difference between tomato bread and bruschetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 ripe tomatoes\u003c\/li\u003e\n\u003cli\u003e1 tsp oregano\u003c\/li\u003e\n\u003cli\u003e1 garlic clove\u003c\/li\u003e\n\u003cli\u003e3 tbsp good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or freshly ground pepper\u003c\/li\u003e\n\u003cli\u003e4 thick slices of ciabatta or baguette, \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the tomatoes into fine cubes and put in a bowl. Finely chop or press the garlic, add. Mix with olive oil, oregano and salt, let stand for five minutes. Drizzle the bread slices briefly with olive oil and toast in the oven or on the grill. Put the tomato mixture on the warm bread, freshly ground pepper and fleur de sel over the top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy oregano?\u003c\/strong\u003e The herby-warm note brings out the sweetness of the tomato without masking it. With fresh basil it would be cool-green, with oregano it becomes warm-Mediterranean.\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 oregano, intense in aroma\u003c\/li\u003e\n\u003cli\u003ePreserved colour and freshness through a gentle process\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like to use oregano in a blend, reach for our ready mix \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e with fifteen Mediterranean components. For Mediterranean meat and fish dishes, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e with oregano, thyme and sage is the strong alternative. Classic companions on the herb shelf are \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\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. For a fruity-peppery table seasoning over pasta, our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e fits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use oregano for?\u003c\/strong\u003e\u003cbr\u003e\nFor pizza, pasta, tomato sauce, bolognese, lasagne, Mediterranean oven vegetables, tomato-mozzarella, bruschetta, lamb, poultry, minced meat and marinades. Also in stews and salad dressings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between freeze-dried and air-dried oregano?\u003c\/strong\u003e\u003cbr\u003e\nFreeze-dried oregano keeps colour, aroma and essential oils almost completely, because it is dried gently at very low temperatures. Air-dried oregano loses considerably in intensity. Therefore: with freeze-dried oregano, dose only about half the amount.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen is it best to add oregano?\u003c\/strong\u003e\u003cbr\u003e\nWith long cooking times, in the last minutes of cooking, so the aroma is preserved. With pizza and bruschetta, directly before serving. In marinades and dressings it may steep, which strengthens the aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich herbs go well with oregano?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\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 are the classic Mediterranean companions. Garlic, bay and olive oil also form, with oregano, the base of many Italian and Greek dishes.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use oregano for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For pizza, pasta, tomato sauce, bolognese, lasagne, Mediterranean oven vegetables, tomato-mozzarella, bruschetta, lamb, poultry, minced meat and marinades. Also in stews and salad dressings.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between freeze-dried and air-dried oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Freeze-dried oregano keeps colour, aroma and essential oils almost completely, because it is dried gently at very low temperatures. Air-dried oregano loses considerably in intensity. Therefore with freeze-dried oregano, dose only about half the amount.\"}},{\"@type\":\"Question\",\"name\":\"When is it best to add oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With long cooking times, in the last minutes of cooking, so the aroma is preserved. With pizza and bruschetta, directly before serving. In marinades and dressings it may steep, which strengthens the aroma.\"}},{\"@type\":\"Question\",\"name\":\"Which herbs go well with oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme, rosemary and basil are the classic Mediterranean companions. Garlic, bay and olive oil also form, with oregano, the base of many Italian and Greek dishes.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929913098,"sku":"31204","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/oregano-516566.jpg?v=1738084241"},{"product_id":"majoran-1","title":"Marjoram","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried marjoram – the most aromatic sausage herb of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMarjoram is the classic sausage herb of German cooking and the most important seasoning helper for liver sausage, bratwurst and potato soup. We source it freeze-dried – this processing preserves the aroma noticeably better than the usual air drying. We pack it fresh in our workshop in Klingenberg am Main. The profile: sweetish-warm, lightly balsamic, with a subtle bitterness in the finish.\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\u003cul\u003e\n\u003cli\u003e1 tsp per 500 g minced meat for bratwurst, liver sausage, meatloaf – always add when seasoning, not when frying.\u003c\/li\u003e\n\u003cli\u003eScatter over potato soup, stew or braised vegetables only just before serving.\u003c\/li\u003e\n\u003cli\u003eIn tomato sauces, mushroom ragouts or with grilled halloumi – a fresh aroma that oregano doesn't have.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook marjoram for long – the essential oils fade quickly. Add it in the last third of the cooking time or scatter it only on the plate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian potato soup with marjoram\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 800 g floury potatoes, 200 g root vegetables (leek, celery, carrot), 1 onion, 2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e, 1.2 l vegetable stock, 2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e, 100 ml cream, 1 tbsp marjoram, 1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e, a splash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eSweat onions and root vegetables in walnut oil until translucent. Add potato cubes, sweat briefly. Pour in stock, stir in umami seasoning paste, cook soft for 25 min. Purée half, pour in cream, season with salt and apple-quince balsamic. Scatter marjoram generously over only when serving. Serve with toasted bread cubes or pieces of mettwurst.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this marjoram?\u003c\/strong\u003e Freeze-dried – that's the difference from mass-produced goods. It keeps a rich green colour and the full aroma. Air drying loses up to 70 % of the essential oils.\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 for maximum aroma preservation\u003c\/li\u003e\n\u003cli\u003eA classic sausage herb, ideal for hearty home cooking\u003c\/li\u003e\n\u003cli\u003eFrom Klingenberg am Main, without flavour enhancers\u003c\/li\u003e\n\u003cli\u003eVegan, gluten-free, very economical\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with bratwurst: \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e on a slice of bread. For the bread on the side: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e. A soup seasoning: \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e for depth. A splash of acidity when seasoning: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For braises with game: our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e. And for the hot variant in tomato sauce: a touch of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\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\u003eDifference between marjoram and oregano?\u003c\/strong\u003e\u003cbr\u003e\nMarjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does freeze-dried marjoram keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin at least 24 months, considerably longer than air-dried goods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes – but only if the marinade is not heated. Otherwise it loses aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per bratwurst?\u003c\/strong\u003e\u003cbr\u003e\nClassically 5–10 g per 1 kg minced meat is enough, depending on the desired intensity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Difference between marjoram and oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Marjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\"}},{\"@type\":\"Question\",\"name\":\"How long does freeze-dried marjoram keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the original tin at least 24 months, considerably longer than air-dried goods.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it in marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but only if the marinade is not heated. Otherwise it loses aroma.\"}},{\"@type\":\"Question\",\"name\":\"How much per bratwurst?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically 5 to 10 g per 1 kg minced meat is enough, depending on the desired intensity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964974858,"sku":"31342","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/majoran_c0fef6e6-2e52-4c82-bd8f-435aef5742be-205293.jpg?v=1736850928"},{"product_id":"zitronengras-2","title":"Lemongrass, ground","description":"\u003ch2\u003eLemongrass ground – the aromatic herb of Asian cooking\u003c\/h2\u003e\n\n\u003cp\u003eLemongrass is the aroma you recognise instantly from Thai curries, Vietnamese soups and Indonesian cooking: fresh, lemony, lightly grassy, with a pleasant brightness that makes dishes lively. In ground form it can be dosed quickly and precisely at any time, without the laborious chopping or bruising of the fresh stalks.\u003c\/p\u003e\n\n\u003cp\u003eGround lemongrass works both as a cooked-along spice in sauces and soups and as a seasoning for marinades and rubs. Its aroma combines excellently with coconut, ginger, chili, coriander and galangal – the classic partners in Southeast Asian cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMeat and poultry:\u003c\/strong\u003e especially good with chicken, beef and pork – as a marinade or seasoning\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e classically with prawns, salmon, sea bass and mussels\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables and tofu:\u003c\/strong\u003e in Thai curries, wok dishes and Asian vegetable pans\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e indispensable in tom kha gai, ramen and miso variations\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNoodles and rice:\u003c\/strong\u003e as a seasoning element in wok noodles and Asian rice dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinades:\u003c\/strong\u003e together with coconut, ginger and lime for intense aromas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: Thai chicken soup with lemongrass\u003c\/h2\u003e\n\n\u003cp\u003eHeat chicken broth, add 1 tsp ground lemongrass, a slice of ginger and a little coconut cream. Cook thin chicken strips, season with fish sauce and lime juice. Serve with fresh coriander. Our \u003cstrong\u003eThai curry\u003c\/strong\u003e goes well with this for a complete seasoning in the Southeast Asian style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e chicken, fish, seafood, vegetables, Asian soups, curries and wok dishes.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564970578186,"sku":"31361","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronengras_gemahlen-249944.jpg?v=1736523085"},{"product_id":"zitronenverbene","title":"Lemon Verbena","description":"\u003ch2\u003eLemon verbena – an intense citrus herb with elegant freshness\u003c\/h2\u003e\n\n\u003cp\u003eLemon verbena (\u003cem\u003eAloysia citrodora\u003c\/em\u003e), in French also called \u003cem\u003everveine odorante\u003c\/em\u003e, is the most intense citrus herb in the kitchen. Its aroma is purer and more direct than that of lemon balm – a clear citrus scent without the lightly minty accompaniment, but with a floral elegance that makes the herb so popular in French patisserie and cuisine.\u003c\/p\u003e\n\n\u003cp\u003eThe whole leaves release their full aroma when rubbed or briefly infused. Lemon verbena can be used versatilely – from savoury cooking through desserts to teas and drinks.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich meat:\u003c\/strong\u003e ideal with duck and pork – breaks the richness with a fresh citrus note\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e as an aroma base for marinades and en papillote\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetable soups:\u003c\/strong\u003e gives light soups a floral freshness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e in panna cotta, crème brûlée, sorbets and mousses\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHerbal tea:\u003c\/strong\u003e as a single herb or part of a herbal tea blend\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLemonades and syrups:\u003c\/strong\u003e as a base for flavoured drinks and cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBest add lemon verbena just before serving or let it steep briefly in hot liquids – this keeps the aroma fresh and lively.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: sliced duck breast with lemon-verbena jus\u003c\/h2\u003e\n\n\u003cp\u003eFry the duck breast medium, let it rest. Deglaze the roasting residue with a little white wine and chicken broth. Let lemon verbena leaves steep in it for a few minutes, remove them, bind the sauce with butter. The floral citrus note of the verbena makes the sauce an elegant companion for the duck breast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e duck, pork, fish, light soups, desserts, herbal teas and flavoured drinks.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564980670730,"sku":"15775","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Zitronenverben_FB_PB_web.png?v=1780033150"},{"product_id":"ingwer","title":"Ground Ginger","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround ginger, warm, savoury and versatile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround ginger with a light-yellow colour and an intensely warm, lightly hot aroma. Gently dried and finely ground, indispensable in baked goods, curry dishes and winter recipes. Good to know: ground ginger develops a different aroma profile from fresh ginger and is therefore not interchangeable one to one.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic in gingerbread, speculoos, sponge cake and yeast pastries. It seasons pumpkin, carrot and sweet-potato dishes as well as soups and stews. Indispensable in curry and spice blends for winter recipes, and at home in ginger tea and golden milk too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip from Altes Gewürzamt:\u003c\/strong\u003e combined with cinnamon, cardamom and cloves, ground ginger becomes particularly aromatic for Christmas baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store dry, cool and well sealed, protected from light and moisture, so the warm aroma and the essential oils are preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eLight-yellow, warm and savoury-hot\u003c\/li\u003e\n\u003cli\u003eGently dried and finely ground\u003c\/li\u003e\n\u003cli\u003eA classic for bread, cake and gingerbread\u003c\/li\u003e\n\u003cli\u003ePerfect with pumpkin, carrots and sweet potatoes\u003c\/li\u003e\n\u003cli\u003e100% natural product, versatile\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\u003eExpand your baking world with our \u003ca href=\"\/en\/products\/zimtrinde-ceylon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCeylon cinnamon bark\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/zimtbluten-ganz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole cinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/back-set\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking set\u003c\/strong\u003e\u003c\/a\u003e. For curry lovers: \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai curry\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/herzlichen-gluckwunsch-curry-anapurna\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna “Congratulations”\u003c\/strong\u003e\u003c\/a\u003e. Also popular: the \u003ca href=\"\/en\/products\/winterwarme\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWinter Warmth bundle\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/apfelzauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eApfelzauber\u003c\/strong\u003e\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e and, as a gift idea, our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\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\u003eCan I replace ground ginger with fresh?\u003c\/strong\u003e\u003cbr\u003eNot one to one, ground ginger is more intense and drier. As a rule of thumb, 1 teaspoon ground corresponds to about 1 tablespoon freshly grated ginger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is ground ginger light yellow?\u003c\/strong\u003e\u003cbr\u003eThe light colour comes from the gentle drying process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is ground ginger particularly suited to?\u003c\/strong\u003e\u003cbr\u003eIdeal for pastries and doughs, as it works in evenly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose ground ginger?\u003c\/strong\u003e\u003cbr\u003eStart with half to one teaspoon per recipe and work your way up. The aroma is intense, less is often more.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Can I replace ground ginger with fresh?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not one to one, ground ginger is more intense and drier. As a rule of thumb, one teaspoon ground corresponds to about one tablespoon freshly grated ginger.\"}},{\"@type\":\"Question\",\"name\":\"Why is ground ginger light yellow?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The light colour comes from the gentle drying process.\"}},{\"@type\":\"Question\",\"name\":\"What is ground ginger particularly suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ideal for pastries and doughs, as it works in evenly.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose ground ginger?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Start with half to one teaspoon per recipe and work your way up. The aroma is intense, less is often more.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51395591241994,"sku":"31418","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ingwer_f952f477-52a1-4ffb-bc3f-724fede27413-771224.jpg?v=1738084187"},{"product_id":"bohnenkraut-1","title":"Savory","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed savory, the savoury classic herb for beans and braises\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSavory, also called bean herb, is the classic kitchen herb for pulses. Its aroma is lightly smoky, reminiscent of thyme and carries a fine peppery note. We rub it gently and fill it fresh in our manufactory in Klingenberg am Main, so the full fragrance greets you when you open the tin.\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\u003eSavory belongs with beans of every kind, whether green, white or broad beans, and makes them easier to digest. It also suits lentils and peas, rabbit, lamb and roast poultry, as well as fatty fish. Add it early to the dish so it can release its flavour, and remove coarse sprigs before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e savory is strongly hygroscopic, so it attracts moisture. Close the tin well after use and store it dry, then it stays free-flowing and does not clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen beans with savory in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTrim 500 g of green beans and cook them with a teaspoon of savory in salted water for 10 to 12 minutes until tender.\u003c\/li\u003e\n\u003cli\u003eDrain the beans and toss them in a little butter.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, freshly ground pepper and another pinch of savory.\u003c\/li\u003e\n\u003cli\u003eServe the beans as a side with lamb or a roast and remove coarse stalks before plating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes savory special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFew herbs are as closely tied to a dish as savory is to the bean, which is where its German name comes from. It brings a savoury, lightly sharp depth that rounds off heavy pulse dishes and makes them easier to digest. Unlike thyme it is stronger and more peppery, so a small amount is enough.\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\u003eRubbed savory in manufactory quality\u003c\/li\u003e\n\u003cli\u003eSmoky, thyme-like aroma with a fine peppery note\u003c\/li\u003e\n\u003cli\u003eA classic for green and white beans, lentils and peas\u003c\/li\u003e\n\u003cli\u003eSuits rabbit, lamb, poultry and fatty fish\u003c\/li\u003e\n\u003cli\u003eGently rubbed, freshly filled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCombine savory with other kitchen herbs such as \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, our \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For lamb and braises, \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky pepper\u003c\/strong\u003e\u003c\/a\u003e is a good match. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \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 savory used for?\u003c\/strong\u003e\u003cbr\u003e\nFor beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does savory taste like?\u003c\/strong\u003e\u003cbr\u003e\nSavoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add savory to a dish?\u003c\/strong\u003e\u003cbr\u003e\nBest early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does my savory clump?\u003c\/strong\u003e\u003cbr\u003e\nSavory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\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 savory used for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does savory taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add savory to a dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does my savory clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722811244810,"sku":"31469","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Bohnenkraut_gerebelt_Webshop.png?v=1756967609"},{"product_id":"zimtbluten-ganz","title":"Whole Cinnamon Flowers","description":"\u003ch3\u003eWhole cinnamon flowers – a wood-free, intense cinnamon aroma\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFree of woody aromas\u003c\/strong\u003e – unlike the cinnamon stick (bark).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIntense aroma\u003c\/strong\u003e – strongly sweet, sharp and musky.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVersatile in sweet and savoury\u003c\/strong\u003e – compote, game, preserving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWorkshop quality\u003c\/strong\u003e – carefully selected by Altes Gewürzamt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUnlike the cinnamon stick (bark), the cinnamon flower is free of woody aromas. When you bite into the cinnamon flower, a strongly sweet, sharp and musky aroma develops.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eCrush in a mortar just before use or use whole for compote or for preserving. With roast game and wild fowl, add to the cooking fat.\u003c\/p\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your cinnamon world with the \u003ca href=\"\/en\/products\/zimtrinde-ceylon\"\u003eCeylon cinnamon bark\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\"\u003ecinnamon-flower sugar\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/back-set\"\u003ebaking set\u003c\/a\u003e. Also popular: \u003ca href=\"\/en\/products\/winterwarme\"\u003eWinter Warmth bundle\u003c\/a\u003e, \u003ca href=\"\/en\/products\/apfelzauber\"\u003eApple Magic\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/geschenkbox-franzbrotchen\"\u003eFranzbrötchen gift box\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/zucker-salze\"\u003esugar and salt world\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e. As a gift idea for bakers: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52109669564682,"sku":"31439","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Zimtbluetenganz_BD_WEBSHOP.png?v=1763129621"},{"product_id":"estragon-geschnitten","title":"Tarragon, cut","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEstragon geschnitten, das aniswürzige Kraut der französischen Küche\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstragon ist das Schlüsselkraut der feinen französischen Küche, mit seinem unverwechselbaren, leicht anisartigen und süßlich-würzigen Aroma. Unser Estragon wird sorgfältig getrocknet und geschnitten, sodass er sich leicht dosieren lässt und sein volles Aroma beim Mitgaren oder kurz vor dem Servieren entfaltet. Abgefüllt in unserer Manufaktur in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVerwendung\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEstragon ist unverzichtbar für die klassische Sauce Béarnaise und helle Rahmsaucen. Er passt zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in die Kräuterbutter. Auch in Senf, Essig und Gurkeneinlagen sorgt er für die typische Note. Gib ihn beim Kochen früh genug dazu oder rühre ihn kurz vor dem Servieren ein.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWichtig:\u003c\/strong\u003e Estragon ist aromastark. Dosiere sparsam und taste dich heran, sonst dominiert die Anisnote. Trocken und lichtgeschützt lagern.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRezept: Klassische Sauce Béarnaise\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDie Königin der Saucen zu Steak und Spargel, mit Estragon im Zentrum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZutaten:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 Schalotten, fein gewürfelt\u003c\/li\u003e\n\u003cli\u003e4 EL Weißweinessig, 4 EL Weißwein\u003c\/li\u003e\n\u003cli\u003e2 TL Estragon geschnitten\u003c\/li\u003e\n\u003cli\u003e3 Eigelb\u003c\/li\u003e\n\u003cli\u003e200 g geklärte Butter\u003c\/li\u003e\n\u003cli\u003eSalz, Pfeffer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitung:\u003c\/strong\u003e Schalotten, Essig, Wein und die Hälfte des Estragons einkochen, bis fast die ganze Flüssigkeit verdampft ist. Abkühlen lassen und durch ein Sieb geben. Die Reduktion mit den Eigelben über dem Wasserbad cremig aufschlagen, dann die geklärte Butter langsam einrühren. Mit Salz, Pfeffer und dem restlichen Estragon abschmecken.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas macht Estragon besonders?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSein Aroma stammt vom ätherischen Öl Estragol, das ihm die typische Anis- und Lakritznote gibt. Anders als kräftige Kräuter wie Rosmarin ist Estragon fein und elegant, weshalb er in der klassischen französischen Saucenküche unersetzlich ist.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEigenschaften\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGetrockneter, geschnittener Estragon, leicht zu dosieren\u003c\/li\u003e\n\u003cli\u003eFeinwürzig mit charakteristischer Anisnote\u003c\/li\u003e\n\u003cli\u003eKlassiker für Sauce Béarnaise und Rahmsaucen\u003c\/li\u003e\n\u003cli\u003ePasst zu Geflügel, Fisch, Eiern und Kräuterbutter\u003c\/li\u003e\n\u003cli\u003eAbgefüllt in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas passt dazu?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn der französischen Küche kombiniert sich Estragon gut mit \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e und einem feinen \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eweißen Pfeffer\u003c\/strong\u003e\u003c\/a\u003e für helle Saucen. Zur Vinaigrette und für Senfsaucen passt unser \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon Senf fein\u003c\/strong\u003e\u003c\/a\u003e. Mehr Kräuter findest du in unserer \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter-Kollektion\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHäufige Fragen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWofür verwende ich Estragon?\u003c\/strong\u003e\u003cbr\u003eFür Sauce Béarnaise und helle Rahmsaucen, zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in Kräuterbutter. Auch in Senf, Kräuteressig und Gurkeneinlagen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie schmeckt Estragon?\u003c\/strong\u003e\u003cbr\u003eFein, leicht süßlich und mit einer charakteristischen Anis- und Lakritznote. Elegant und nicht aufdringlich, daher in der feinen Küche so beliebt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKann ich getrockneten Estragon wie frischen verwenden?\u003c\/strong\u003e\u003cbr\u003eGetrockneter Estragon ist konzentrierter, daher brauchst du weniger davon. Am besten früh genug mitgaren, damit er sein Aroma abgeben kann.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie lagere ich Estragon richtig?\u003c\/strong\u003e\u003cbr\u003eTrocken, kühl und lichtgeschützt in der gut verschlossenen Dose. So bleibt das feine Aroma lange erhalten.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52220007416074,"sku":"31442","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Estragongeschnitten_Webshop.png?v=1766443944"},{"product_id":"barlauch-1","title":"Wild Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCut wild garlic, a savoury, fresh spring herb with a mild garlicky note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur cut and gently dried wild garlic brings the typical, finely garlicky taste of the forest into your kitchen. Even a small amount gives dishes a pleasantly savoury, lightly piquant note, fresh and green. Filled in our manufactory in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is a real all-round herb. It works in pesto, dips and herb quark, on pasta, risotto and gnocchi, in potato dishes, soups and stews, as well as in omelettes, scrambled egg and savoury butter. It also brings fresh spring seasoning to fish, poultry, vegetables and mushrooms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dried wild garlic releases its aroma best when it steeps briefly in a little liquid such as quark, oil or cream. Use it sparingly and add it only towards the end of cooking so the fresh note is preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild garlic herb quark in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eStir 250 g of quark with two tablespoons of cream or olive oil until creamy.\u003c\/li\u003e\n\u003cli\u003eStir in one to two teaspoons of dried wild garlic and let the quark rest for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and serve on fresh bread or with boiled potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes wild garlic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is the wild relative of garlic and chives and a herald of spring. Its aroma is clearly garlicky, yet finer and fresher, without the sharp heaviness of garlic. Cut and dried, it is to hand all year round and keeps its herby freshness.\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\u003eCut, dried wild garlic\u003c\/li\u003e\n\u003cli\u003eIntensely herby, mild-garlicky and fresh\u003c\/li\u003e\n\u003cli\u003eA classic in pesto, dips and herb quark\u003c\/li\u003e\n\u003cli\u003eAlso in pasta, risotto, potato dishes and soups\u003c\/li\u003e\n\u003cli\u003eFrom our manufactory in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor pesto and Mediterranean cooking fresh \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e fits well, for a stronger garlic note our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e. You will find more herbs 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\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 dried wild garlic best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose dried wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes dried wild garlic taste like fresh?\u003c\/strong\u003e\u003cbr\u003e\nIt is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nBetter to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\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 dried wild garlic best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose dried wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does dried wild garlic taste like fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"9g","offer_id":53015092920586,"sku":"31489","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53015092953354,"sku":"30368","price":6.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/BaerlauchgeschnittenWebshop.png?v=1765449609"},{"product_id":"liebstockel-1","title":"Lovage","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed lovage – the real Maggi herb\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLovage is a classic of fine cuisine. Its intensely savoury, lightly hearty taste is reminiscent of celery and lends dishes a deep, aromatic note. Our lovage is gently rubbed and carefully processed to preserve its full aroma. 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\u003eEven small amounts give soups, stews, broths and sauces a harmonious seasoning. In potato and vegetable dishes, stocks, herb butter and dips, too, lovage unfolds its characteristic taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose very sparingly, as the aroma is intense. Best added towards the end of the cooking time so the fine seasoning is preserved. Store dry, cool and protected from light in the sealed tin.\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\u003eIntensely savoury with a fine celery note\u003c\/li\u003e\n\u003cli\u003eGently rubbed and dried\u003c\/li\u003e\n\u003cli\u003eIndispensable in soups, broths and stews\u003c\/li\u003e\n\u003cli\u003eAlso for potato and vegetable dishes, herb butter and dips\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from 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\u003eMore herbs: \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For potato dishes: \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed potato seasoning\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lovage?\u003c\/strong\u003e\u003cbr\u003e\nLovage is a savoury culinary herb, popularly called the Maggi herb because its aroma is reminiscent of the well-known seasoning. It tastes intense, lightly celery-like and hearty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose lovage?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly, a pinch is enough. Best added towards the end of the cooking time so the fine aroma is preserved.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is lovage good for?\u003c\/strong\u003e\u003cbr\u003e\nFor soups, broths, stews, braises and sauces, as well as potato and vegetable dishes, stocks, herb butter and dips.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I store lovage?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and protected from light in the sealed tin. This keeps the savoury aroma for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lovage is a savoury culinary herb, popularly called the Maggi herb because its aroma is reminiscent of the well-known seasoning. It tastes intense, lightly celery-like and hearty.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly, a pinch is enough. Best added towards the end of the cooking time so the fine aroma is preserved.\"}},{\"@type\":\"Question\",\"name\":\"What is lovage good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For soups, broths, stews, braises and sauces, as well as potato and vegetable dishes, stocks, herb butter and dips.\"}},{\"@type\":\"Question\",\"name\":\"How do I store lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and protected from light in the sealed tin. This keeps the savoury aroma for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"17g","offer_id":53018479821066,"sku":"31471","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Liebstoeckelgerebelt_BDWebshop_e8650fcf-5e33-4be6-a8eb-1be823594c01.png?v=1766029630"},{"product_id":"zimtrinde-ceylon","title":"Cinnamon Bark, Ceylon","description":"\u003ch3\u003eCeylon cinnamon bark – the fine, mild variety of true cinnamon\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTrue Ceylon cinnamon from Sri Lanka\u003c\/strong\u003e – fine, mild, noticeably more aromatic than Cassia.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLow in coumarin content\u003c\/strong\u003e – suitable for regular use.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVersatile in sweet and savoury\u003c\/strong\u003e – pastries, mulled wine, lamb, red cabbage, pumpkin.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWorkshop quality\u003c\/strong\u003e – carefully selected by Altes Gewürzamt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCeylon cinnamon bark is true cinnamon in the best sense: finely sweetish, lightly warm and with a delicate complexity that Cassia cinnamon does not reach. The thin, multiply rolled bark pieces come from \u003cem\u003eCinnamomum verum\u003c\/em\u003e, the cinnamon tree from Sri Lanka.\u003c\/p\u003e\n\u003cp\u003eThe cinnamon barks can be cooked along directly in the pot, infused in hot drinks or ground in a mortar after cooling. They release their aromas slowly and evenly – ideal for all dishes in which cinnamon should act as a background note without dominating.\u003c\/p\u003e\n\u003ch3\u003eWhat is Ceylon cinnamon bark suitable for?\u003c\/h3\u003e\n\u003cp\u003eCeylon cinnamon bark is an extraordinarily versatile spice: in sweet cooking it refines compotes, apple dishes, Christmas pastries, rice pudding, riz Casimir and desserts of all kinds. In mulled wine, chai, cocoa or flavoured teas it gives an unmistakable warmth.\u003c\/p\u003e\n\u003cp\u003eIn savoury cooking, too, the Ceylon cinnamon bark unfolds wonderfully: Moroccan lamb tagine, Oriental lentil soups, red cabbage, pumpkin dishes, braised poultry and beef ragouts benefit from its gentle warmth.\u003c\/p\u003e\n\u003ch3\u003eTips for use in the kitchen\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCook along\u003c\/strong\u003e: simply put the cinnamon bark in the pot and remove it after cooking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e: infuse in mulled wine, chai or cocoa, let steep for 10–15 min.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrinding\u003c\/strong\u003e: crush dry cinnamon bark in a mortar or in the spice mill.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e: grind fresh for cinnamon pastries – more intense than ground Cassia cinnamon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your cinnamon world with our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\"\u003ecinnamon-flower sugar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/back-set\"\u003ebaking set\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/winterwarme\"\u003eWinter Warmth bundle\u003c\/a\u003e. Also popular: \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\"\u003evanilla sugar with tonka bean\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzzucker-franzbrotchen\"\u003ecardamom sugar\u003c\/a\u003e. More classics in the \u003ca href=\"\/en\/collections\/zucker-salze\"\u003esugar and salt world\u003c\/a\u003e or the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e. As a gift idea for bakers and gourmets: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e, \u003ca href=\"\/en\/products\/geschenkbox-franzbrotchen\"\u003eFranzbrötchen gift box\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52524752994570,"sku":"31517","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_ceylon-221873.jpg?v=1736522888"},{"product_id":"basilikum-1","title":"Basil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried basil, a Mediterranean herb aroma with preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried basil preserves the full aroma and the bright green colour of the fresh plant. The gentle freeze-drying process removes only water, without destroying the essential oils. As soon as the leaves come into contact with liquid, they rehydrate and develop almost the aroma of fresh basil. Packed in our manufactory in Klingenberg am Main, a herb classic for everyone who wants to cook Mediterranean all year round.\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 Mediterranean herb classic for tomatoes in all variations (tomato-mozzarella, tomato sauce, caprese, bruschetta), for pasta, pizza, pesto, courgettes, aubergines, potato dishes, egg dishes and quark. Also in salad dressings, in pumpkin soup and on avocado toast as a fresh accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add basil only towards the end of cooking or scatter it over the finished dish. When cooked along, it loses aroma and turns bitter. For pesto and salad dressings it is especially well suited, because the fat or the dressing rehydrates it immediately.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice ripe tomatoes and a buffalo mozzarella, arrange alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and scatter a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e over it.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of freeze-dried basil on top, let it steep for a minute, finish with freshly ground \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben pepper\u003c\/strong\u003e\u003c\/a\u003e.\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\u003eFreeze-dried basil leaves with preserved colour and full aroma\u003c\/li\u003e\n\u003cli\u003eA gentle process preserves the essential oils\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eNote: hygroscopic, close well after use and store dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a herby pasta blend, our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the right choice. If you like pesto straight from the jar, reach for the \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto paprika-garlic\u003c\/strong\u003e\u003c\/a\u003e. You can find more Mediterranean herbs in the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e, in the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e and in the \u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does freeze-dried basil taste compared to fresh?\u003c\/strong\u003e\u003cbr\u003eClose to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use freeze-dried basil for pesto?\u003c\/strong\u003e\u003cbr\u003eYes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store freeze-dried basil correctly?\u003c\/strong\u003e\u003cbr\u003eDry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the colour of the leaves vary?\u003c\/strong\u003e\u003cbr\u003eThis is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does freeze-dried basil taste compared to fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Close to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use freeze-dried basil for pesto?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. 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