{"title":"Spices for Italian Cuisine","description":"\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"0\" data-end=\"76\"\u003eSpices for Italian cuisine – Mediterranean delights for your home\u003c\/strong\u003e\u003cbr data-start=\"76\" data-end=\"79\"\u003e Bring the taste of Italy into your kitchen! With the \u003cstrong data-start=\"140\" data-end=\"179\"\u003espices for Italian cuisine\u003c\/strong\u003e from the Altes Gewürzamt (Old Spice Office), you can refine pasta, pizza, risotto, and more with authentic flavors. Whether \u003ca data-start=\"275\" data-end=\"374\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/italienische-kuche\/products\/oregano-1\"\u003e\u003cspan\u003eclassic\u003c\/span\u003e \u003cspan\u003eoregano\u003c\/span\u003e\u003c\/a\u003e or finely balanced \u003ca data-start=\"397\" data-end=\"498\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=italienische+gew%C3%BCrzmischung\"\u003e\u003cspan\u003eItalian\u003c\/span\u003e \u003cspan\u003espice blends\u003c\/span\u003e\u003c\/a\u003e – here you'll find everything you need for Mediterranean moments of enjoyment. Discover high-quality ingredients for authentic Italian flavor!\u003c\/p\u003e","products":[{"product_id":"spaghetti","title":"Spaghetti","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSpaghetti, premium Italian pasta by Pasta Mancini\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClassic spaghetti from the Mancini pasta workshop in the Marche, Italy. The durum wheat comes from their own cultivation, the pasta is slow-dried and shaped through a bronze die. That gives it a finely rough surface to which every sauce clings perfectly, a pasta for every day and top class at once.\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 spaghetti aglio e olio, cacio e pepe, carbonara and pomodoro. They pair beautifully with pesto, vongole, bolognese and Mediterranean sauces. Cooked al dente and with a fine surface for binding sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Cook in plenty of salted water for 9 to 11 minutes until al dente, stirring occasionally. Keep a little pasta water to bind the sauce to a creamy finish. Store dry 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\u003eItalian spaghetti from their own durum wheat cultivation\u003c\/li\u003e\n\u003cli\u003eBy Pasta Mancini from the Marche, Italy\u003c\/li\u003e\n\u003cli\u003eShaped through a bronze die, slow-dried\u003c\/li\u003e\n\u003cli\u003eFinely rough surface for the best sauce binding\u003c\/li\u003e\n\u003cli\u003eVersatile for Mediterranean pasta classics\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick pomodoro, our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e are ideal, and for something savoury a ready-made \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e. For Mediterranean pasta, our \u003ca href=\"\/en\/products\/sonnengetrocknete-tomaten-in-olivenol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-dried tomatoes in olive oil\u003c\/strong\u003e\u003c\/a\u003e round off the dish.\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 makes Mancini pasta special?\u003c\/strong\u003e\u003cbr\u003e\nMancini grows the durum wheat itself, shapes the pasta through bronze dies and dries it slowly. That gives a rough surface and an especially good bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook the spaghetti?\u003c\/strong\u003e\u003cbr\u003e\nCook in plenty of salted water for 9 to 11 minutes until al dente. For al dente, taste a minute earlier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spaghetti vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made only from durum wheat semolina and water, which makes them vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then they keep 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 makes Mancini pasta special\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mancini grows the durum wheat itself, shapes the pasta through bronze dies and dries it slowly. That gives a rough surface and an especially good bite.\"}},{\"@type\":\"Question\",\"name\":\"How long do I cook the spaghetti\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cook in plenty of salted water for 9 to 11 minutes until al dente. For al dente, taste a minute earlier.\"}},{\"@type\":\"Question\",\"name\":\"Are the spaghetti vegan\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made only from durum wheat semolina and water, which makes them vegan.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then they keep for a long time.\"}}]}\u003c\/script\u003e","brand":"Pasta Mancini","offers":[{"title":"Default Title","offer_id":50563996909834,"sku":"18539","price":6.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/18539_spaghetti_v4490-511-18-621962.jpg?v=1736334221"},{"product_id":"gelbflossen-thunfisch-in-olivenol-premium-qualitat","title":"Yellowfin tuna in olive oil, premium quality","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eYellowfin tuna in olive oil, hand-processed premium quality from Italy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJuicy, tender pieces of yellowfin tuna in fine olive oil, traditionally hand-selected and processed by the Italian producer G. Calvi and C. A premium quality for everyone who knows that not every tuna in a jar is the same, here the selection of the pieces, the olive oil and the gentle processing all count. The result is a mild, aromatic fish with a tender structure and an elegant 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 classic for vitello tonnato, the Italian veal starter with tuna sauce, for tonno e fagioli, a bean salad with tuna, for salade niçoise and pasta al tonno. A topping for bruschetta, sandwiches, pizza and Mediterranean bowls. It refines antipasti platters, tartare and starter variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e after opening, keep refrigerated and well sealed and use within 2 to 3 days. Always keep the fish covered with oil.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: vitello tonnato\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLay 500 g thin slices of cooked veal on a plate. For the sauce, purée one jar of yellowfin tuna with its oil, 4 anchovy fillets, 2 tbsp capers, 200 g mayonnaise and the juice of half a lemon until smooth. Spoon over the veal, garnish with capers and parsley and season with fleur de sel.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eYellowfin tuna in olive oil, hand-processed\u003c\/li\u003e\n\u003cli\u003eMade by G. Calvi and C., Italy\u003c\/li\u003e\n\u003cli\u003eJuicy, tender pieces of premium quality\u003c\/li\u003e\n\u003cli\u003eVersatile for vitello tonnato, salads and antipasti\u003c\/li\u003e\n\u003cli\u003eTuna (70 percent), olive oil (29 percent), salt (1 percent)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn the antipasti platter the tuna pairs with our \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes in a savoury marinade\u003c\/strong\u003e\u003c\/a\u003e. As a finish for vitello tonnato, \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e work well. For a fine vinaigrette, \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grape seed oil\u003c\/strong\u003e\u003c\/a\u003e suits it, and for a peppery accent \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e.\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 yellowfin tuna differ from ordinary tuna?\u003c\/strong\u003e\u003cbr\u003e\nYellowfin tuna is lighter, milder and finer in texture than the darker bonito. It is regarded as the premium variety for fine cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the oil too?\u003c\/strong\u003e\u003cbr\u003e\nYes, the olive oil from the jar is high quality and enriched with tuna aroma. It is suitable for pasta sauces, vinaigrettes and as a bruschetta topping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the jar keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nWell sealed in the fridge for about 2 to 3 days. Always keep the fish covered with oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the product suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. Premium conserves are a classic Mediterranean little something, long-lasting and versatile.\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 yellowfin tuna differ from ordinary tuna?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yellowfin tuna is lighter, milder and finer in texture than the darker bonito. It is regarded as the premium variety for fine cuisine.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the oil from the jar too?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, the olive oil from the jar is high quality and enriched with tuna aroma. It is suitable for pasta sauces, vinaigrettes and as a bruschetta topping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the jar keep after opening?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Well sealed in the fridge for about 2 to 3 days. Always keep the fish covered with oil.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the yellowfin tuna suitable as a gift?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very much so. Premium conserves are a classic Mediterranean little something, long-lasting and versatile.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"G. Calvi \u0026 C. s.n.c.","offers":[{"title":"Default Title","offer_id":50563997466890,"sku":"18546","price":15.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gelbflossenthunfisch_olivenl_glas_art18546-850295.jpg?v=1736334207"},{"product_id":"ligurische-taggiasca-oliven-ohne-stein","title":"Ligurian Taggiasca Olives, Pitted","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLigurian Taggiasca olives, pitted and matured in Barolo barrels\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmall, hand-harvested Taggiasca olives from the province of Imperia. Mild and fruity, with a fine almond note and matured in old Barolo barrels. A speciality of the Ligurian coast, pitted and in extra virgin olive oil.\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 Ligurian pasta, pissaladière, vitello tonnato and salade niçoise. A companion to antipasti, cheese, bread and fish, and a fine aperitif snack with wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The olives are pitted, but may occasionally contain stones or stone fragments – please enjoy with care. After opening, store cool and covered with oil in the jar so they stay juicy and aromatic.\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\u003ePitted Taggiasca olives from Liguria (province of Imperia)\u003c\/li\u003e\n\u003cli\u003eMatured in old Barolo wooden barrels\u003c\/li\u003e\n\u003cli\u003eMild and fruity with a fine almond note\u003c\/li\u003e\n\u003cli\u003ePreserved in extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003eVersatile for Mediterranean cooking and antipasti\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\u003eMediterranean companions: \u003ca href=\"\/en\/products\/kalamata-oliven-in-meersalzlake\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKalamata olives in sea salt brine\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sonnengetrocknete-tomaten-in-olivenol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-dried tomatoes in olive oil\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes No.2\u003c\/strong\u003e\u003c\/a\u003e. As an oil finish: \u003ca href=\"\/en\/products\/ladolea-natives-olivenol-klein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLADOLEA Extra Virgin Olive Oil\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 makes Taggiasca olives special?\u003c\/strong\u003e\u003cbr\u003e\nTaggiasca is a small Ligurian olive variety, mild and fruity with a fine almond note. Maturing in old Barolo barrels gives it a delicate, lightly sweetish depth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre the olives really stone-free?\u003c\/strong\u003e\u003cbr\u003e\nThey are pitted, yet may occasionally contain stones or stone fragments. Please take a little care when eating them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I use the olives?\u003c\/strong\u003e\u003cbr\u003e\nOn their own as an aperitif snack, in Ligurian pasta, on pissaladière, with vitello tonnato, salade niçoise, cheese and bread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I store them after opening?\u003c\/strong\u003e\u003cbr\u003e\nKeep cool and covered with oil in the jar. This keeps the olives juicy and aromatic.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What makes Taggiasca olives special?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Taggiasca is a small Ligurian olive variety, mild and fruity with a fine almond note. Maturing in old Barolo barrels gives it a delicate, lightly sweetish depth.\"}},{\"@type\":\"Question\",\"name\":\"Are the olives really stone-free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They are pitted, yet may occasionally contain stones or stone fragments. Please take a little care when eating them.\"}},{\"@type\":\"Question\",\"name\":\"How do I use the olives?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"On their own as an aperitif snack, in Ligurian pasta, on pissaladière, with vitello tonnato, salade niçoise, cheese and bread.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them after opening?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep cool and covered with oil in the jar. This keeps the olives juicy and aromatic.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50563997663498,"sku":"18547","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/taggiascaoliven.png?v=1736333876"},{"product_id":"san-marzano-tomaten-no-2","title":"San Marzano Tomatoes No.2","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSan Marzano Tomatoes No.2, peeled Italian tomatoes from Campania\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClassic peeled San Marzano tomatoes in tomato juice. Grown at the foot of Vesuvius in Campania, sun-ripened and with the characteristic sweet, fruity depth, exactly the right base for an honest Italian sugo.\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 base for sugo, pomodoro, bolognese and fine pasta sauces. A classic for pizza margherita, lasagne and risotto al pomodoro. It also refines stews, soups and Mediterranean braised dishes. For a quick sugo, crush the tomatoes by hand or with a wooden spoon, add to olive oil with garlic, season with salt and fresh basil and simmer gently for 20 to 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, transfer the contents to a sealable container, keep refrigerated and use within a few days.\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\u003ePeeled San Marzano tomatoes in tomato juice\u003c\/li\u003e\n\u003cli\u003eProcessed in San Valentino Torio, Campania and imported by Antonio Viani\u003c\/li\u003e\n\u003cli\u003eSun-ripened, sweet and fruity\u003c\/li\u003e\n\u003cli\u003eVersatile for pasta, pizza and Mediterranean 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\u003eThe tomatoes and our \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e make a quick pasta sauce, served with our \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e and fresh \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e. For more intensity, our \u003ca href=\"\/en\/products\/sonnengetrocknete-tomaten-in-olivenol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-dried tomatoes in olive oil\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 are San Marzano tomatoes?\u003c\/strong\u003e\u003cbr\u003e\nAn elongated, meaty tomato variety from Campania, known for few seeds, low acidity and a sweet, fruity depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the tomatoes whole or chopped?\u003c\/strong\u003e\u003cbr\u003e\nThey are whole, peeled tomatoes in tomato juice. You can crush or roughly chop them as you like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a simple sugo from them?\u003c\/strong\u003e\u003cbr\u003e\nCrush the tomatoes, add to olive oil with garlic, season with salt, finish with basil and simmer gently for 20 to 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store opened tomatoes?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, transfer them to a container, keep refrigerated and use 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 are San Marzano tomatoes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An elongated, meaty tomato variety from Campania, known for few seeds, low acidity and a sweet, fruity depth.\"}},{\"@type\":\"Question\",\"name\":\"Are the tomatoes whole or chopped?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They are whole, peeled tomatoes in tomato juice. You can crush or roughly chop them as you like.\"}},{\"@type\":\"Question\",\"name\":\"How do I make a simple sugo from them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Crush the tomatoes, add to olive oil with garlic, season with salt, finish with basil and simmer gently for 20 to 30 minutes.\"}},{\"@type\":\"Question\",\"name\":\"How do I store opened tomatoes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"After opening, transfer them to a container, keep refrigerated and use within a few days.\"}}]}\u003c\/script\u003e","brand":"San Valentino Torio","offers":[{"title":"Default Title","offer_id":50564036100362,"sku":"19477","price":4.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sanmarzanono.2geschltetomaten.png?v=1736334410"},{"product_id":"linguine-no-13","title":"Linguine No 13","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLinguine No 13 – Italian pasta by Pasta Rummo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClassic linguine from the Italian pasta maker Rummo in Benevento. High-quality durum wheat semolina, slow drying and a bronze die give a firm, al dente texture and a fine, slightly rough surface that sauces cling to especially well.\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 linguine alle vongole, pesto Genovese, frutti di mare and pasta al limone. It binds fine sauces, olive-oil vinaigrettes and Mediterranean sugos and pairs ideally with fish and seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Recommended cooking time about 10 minutes in plenty of salted water, about a minute less for al dente. Store dry, cool and protected from light.\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\u003eItalian linguine made from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eMade by Pasta Rummo, Benevento\u003c\/li\u003e\n\u003cli\u003eBronze die, slowly dried, firm to the bite\u003c\/li\u003e\n\u003cli\u003eFine surface for optimal sauce binding\u003c\/li\u003e\n\u003cli\u003eVersatile for Mediterranean pasta classics\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 sauce: \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes No.2\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/ligurische-taggiasca-oliven-ohne-stein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLigurian Taggiasca olives\u003c\/strong\u003e\u003c\/a\u003e. To finish: \u003ca href=\"\/en\/products\/ladolea-natives-olivenol-klein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLADOLEA Extra Virgin Olive Oil\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 long do the linguine take to cook?\u003c\/strong\u003e\u003cbr\u003e\nAbout 10 minutes in plenty of salted water. For al dente, about a minute less, and taste as you go.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does bronze die mean?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta is pressed through bronze moulds. This gives a fine, slightly rough surface that sauces cling to better than smooth-drawn pasta.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat do linguine pair with best?\u003c\/strong\u003e\u003cbr\u003e\nWith fine, oily sauces and seafood, such as linguine alle vongole, pesto Genovese, frutti di mare or pasta al limone.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo the linguine contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nThey are made from durum wheat semolina and therefore contain gluten. They may contain traces of soy and mustard.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do the linguine take to cook?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 10 minutes in plenty of salted water. For al dente, about a minute less, and taste as you go.\"}},{\"@type\":\"Question\",\"name\":\"What does bronze die mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The pasta is pressed through bronze moulds. This gives a fine, slightly rough surface that sauces cling to better than smooth-drawn pasta.\"}},{\"@type\":\"Question\",\"name\":\"What do linguine pair with best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With fine, oily sauces and seafood, such as linguine alle vongole, pesto Genovese, frutti di mare or pasta al limone.\"}},{\"@type\":\"Question\",\"name\":\"Do the linguine contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They are made from durum wheat semolina and therefore contain gluten. They may contain traces of soy and mustard.\"}}]}\u003c\/script\u003e","brand":"Rummo S.p.A.","offers":[{"title":"Default Title","offer_id":50564422140170,"sku":"21156","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/21156_linguineno13_v446600-783-391320.jpg?v=1736339779"},{"product_id":"tomatenmark","title":"Tomato Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paste, tangy and fruity paste from early-harvested Italian tomatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis tomato paste from Italy is made from early-harvested tomatoes and triple-concentrated. That gives it a tangy note with fine fruit and a strong, deep tomato colour. Concentrated tomato power as a base for Mediterranean sauces, pasta and braised dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTangy, fruity and concentrated with only a subtle natural sweetness. Thanks to the triple concentration, even a small amount brings full tomato depth to sauces, soups and braised dishes.\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\u003eTomato paste is the classic base for bolognese, sugo, pizza sauce, stews and braised dishes. It refines risotto, soups, curries and marinades and gives dark meat sauces depth. Dose sparingly – the paste is very concentrated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, store cool and use quickly. Cover the surface with a little olive oil so the paste does not dry out.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBriefly fry the tomato paste in hot oil before you add liquid. This takes away the acidity and develops an intense, almost caramelised tomato depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick sugo from tomato paste in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFry two tablespoons of tomato paste in hot olive oil for one to two minutes.\u003c\/li\u003e\n\u003cli\u003eAdd a diced onion and a clove of garlic and sauté.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 400 ml passata or water and simmer for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, pepper and fresh basil and pour over the pasta.\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\u003eItalian tomato paste, early harvested\u003c\/li\u003e\n\u003cli\u003eTriple-concentrated, tangy and fruity\u003c\/li\u003e\n\u003cli\u003eClassic base for bolognese, pizza, sugo and braised dishes\u003c\/li\u003e\n\u003cli\u003eDose sparingly, very economical\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a strong tomato sauce, combine it with \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and freeze-dried \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e. For more tomato depth, stir in \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e. With pasta, \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e work well. You'll find more around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use tomato paste for?\u003c\/strong\u003e\u003cbr\u003e\nAs a base for bolognese, sugo, pizza sauce, stews and braised dishes. It also refines risotto, soups, curries and marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTomato paste or tomato flakes?\u003c\/strong\u003e\u003cbr\u003e\nTomato paste is a concentrated paste that gives sauces body and depth. The \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e are dried tomato pieces that provide fruity texture and a seasoning to scatter. For the sauce base use the paste, for refining and scattering the flakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I fry tomato paste?\u003c\/strong\u003e\u003cbr\u003e\nBriefly frying in oil takes away the acidity and develops an intense, rounded tomato depth. Only then add the remaining liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow concentrated is the paste?\u003c\/strong\u003e\u003cbr\u003e\nIt is triple-concentrated, so very economical. Just one tablespoon gives a sauce strong tomato colour and depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store tomato paste after opening?\u003c\/strong\u003e\u003cbr\u003e\nKeep cool and use quickly. Cover the surface with a little olive oil so it does not dry out.\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 do I use tomato paste for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a base for bolognese, sugo, pizza sauce, stews and braised dishes. It also refines risotto, soups, curries and marinades.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Tomato paste or tomato flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paste is a concentrated paste that gives sauces body and depth. The tomato flakes are dried tomato pieces that provide fruity texture and a seasoning to scatter. For the sauce base use the paste, for refining and scattering the flakes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I fry tomato paste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Briefly frying in oil takes away the acidity and develops an intense, rounded tomato depth. Only then add the remaining liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How concentrated is the paste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is triple-concentrated, so very economical. Just one tablespoon gives a sauce strong tomato colour and depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store tomato paste after opening?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Keep cool and use quickly. Cover the surface with a little olive oil so it does not dry out.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564429152522,"sku":"21244","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomatenmark-368122.jpg?v=1736339846"},{"product_id":"nduja-di-spilinga","title":"Nduja di Spilinga","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eNduja di Spilinga – a fiery Calabrian spreadable salami\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA traditional speciality from Calabria: well-marbled pork is fermented with Calabrian peperoncino, smoked and processed into a spreadable salami. Fiery, savoury and intense. Made by Salumificio F.lli Pugliese in Spilinga.\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 bread spread on farmhouse bread, bruschetta and crostini. Seasoning power for pasta, pizza, risotto and bean stew. A companion to the cheese board, snack platter and aperitif. In a hot sauce the nduja melts down creamily and lends depth and heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, store in the fridge and cover the surface with a little olive oil, so the nduja stays fresh longer. Bring it to room temperature before use, then it spreads better.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: linguine all'Nduja\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat a small shallot in olive oil, stir in 1 tbsp nduja, loosen with a little pasta water into a creamy sauce. Add cooked \u003ca href=\"\/en\/products\/linguine-no-13\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLinguine No 13\u003c\/strong\u003e\u003c\/a\u003e and scatter with grated pecorino.\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\u003eSpreadable Calabrian salami with peperoncino\u003c\/li\u003e\n\u003cli\u003eMade by Salumificio F.lli Pugliese, Spilinga\u003c\/li\u003e\n\u003cli\u003eSmoked and fermented, fiery and savoury\u003c\/li\u003e\n\u003cli\u003eVersatile for pasta, pizza and snack platters\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 jar of \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano Tomatoes No.2\u003c\/strong\u003e\u003c\/a\u003e complements the fiery nduja perfectly in pasta sauces. As a mild counterpoint on the bread board, our \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePesto\u003c\/strong\u003e\u003c\/a\u003e fits well.\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 Nduja di Spilinga?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot from Calabrian peperoncino (28%). Use sparingly, one to two tablespoons are usually enough for a whole pot of pasta sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use nduja?\u003c\/strong\u003e\u003cbr\u003e\nAs a bread spread on farmhouse bread, bruschetta and crostini, or as a seasoning base for pasta, pizza, risotto and bean stew. In a hot sauce it melts down creamily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does nduja keep?\u003c\/strong\u003e\u003cbr\u003e\nSealed for several months. After opening, store in the fridge, cover the surface with oil and use promptly, ideally within two weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes Nduja di Spilinga?\u003c\/strong\u003e\u003cbr\u003e\nSalumificio F.lli Pugliese in Spilinga, Calabria, a traditional producer of this spreadable salami speciality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Nduja di Spilinga?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Distinctly hot from Calabrian peperoncino (28%). Use sparingly, one to two tablespoons are usually enough for a whole pot of pasta sauce.\"}},{\"@type\":\"Question\",\"name\":\"How do I use nduja?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a bread spread on farmhouse bread, bruschetta and crostini, or as a seasoning base for pasta, pizza, risotto and bean stew. In a hot sauce it melts down creamily.\"}},{\"@type\":\"Question\",\"name\":\"How long does nduja keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sealed for several months. After opening, store in the fridge, cover the surface with oil and use promptly, ideally within two weeks.\"}},{\"@type\":\"Question\",\"name\":\"Who makes Nduja di Spilinga?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Salumificio F.lli Pugliese in Spilinga, Calabria, a traditional producer of this spreadable salami speciality.\"}}]}\u003c\/script\u003e","brand":"Salumificio F.lli Pugliese","offers":[{"title":"Default Title","offer_id":50564429578506,"sku":"21245","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/StreichfaehigeSalami.jpg?v=1739528968"},{"product_id":"balsamico-essig-6-jahre","title":"Balsamic Vinegar 6 Years","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBalsamic vinegar, matured 6 years, the balanced all-rounder from Modena\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA medium-aged balsamic vinegar from La Dispensa di Lorenzo in Modena, matured around six years in wooden barrels. Balanced sweetness, soft acidity and a fine woody note make it a versatile all-rounder for everyday fine cooking. The perfect way into the world of balsamic.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for vinaigrettes, Caprese, tomato salad and grilled vegetables. It refines roast sauces, risotto, pasta and antipasti, and a few drops also suit hard cheese, strawberries and vanilla ice cream. Versatile enough for almost every day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e For salads add it just before serving so the aromas stay fresh. To refine warm dishes, add it towards the end of cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic vinaigrette with balsamic in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWhisk one tablespoon of balsamic with a little salt, pepper and a teaspoon of mustard.\u003c\/li\u003e\n\u003cli\u003eBeat in three tablespoons of good olive oil until the vinaigrette binds.\u003c\/li\u003e\n\u003cli\u003eAdjust with a pinch of sugar and toss it over leaf salad or tomatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes this balsamic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe six year matured balsamic from La Dispensa di Lorenzo is the middle maturity of the house. Long enough in the barrel to develop depth and a soft, rounded acidity, yet fresh and versatile enough for daily use. An honest all-rounder from Modena that belongs in every kitchen.\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\u003eBalsamic from Modena, matured around 6 years in oak\u003c\/li\u003e\n\u003cli\u003eFrom La Dispensa di Lorenzo, Italy\u003c\/li\u003e\n\u003cli\u003eBalanced sweetness and soft acidity\u003c\/li\u003e\n\u003cli\u003eFor salads, Caprese, antipasti and Mediterranean cooking\u003c\/li\u003e\n\u003cli\u003eA versatile all-rounder for almost every day\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\u003eMore mature, denser and finer are our \u003ca href=\"\/en\/products\/balsamico-essig-12-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 12 Years\u003c\/strong\u003e\u003c\/a\u003e and the flagship \u003ca href=\"\/en\/products\/balsamico-essig-15-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 15 Years\u003c\/strong\u003e\u003c\/a\u003e. For something fruity and bright try 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. You will find more vinegars in our \u003ca href=\"\/en\/collections\/essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evinegar\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 the Balsamic Vinegar 6 Years best suited for?\u003c\/strong\u003e\u003cbr\u003e\nAs a versatile all-rounder. A classic for vinaigrettes, Caprese, tomato salad and grilled vegetables, it also refines risotto, pasta and roast sauces. A few drops suit hard cheese, strawberries and vanilla ice cream too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the 6, 12 and 15 Years balsamic?\u003c\/strong\u003e\u003cbr\u003e\nThe 6 year matured one is the young, mild all-rounder for every day. The \u003ca href=\"\/en\/products\/balsamico-essig-12-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 12 Years\u003c\/strong\u003e\u003c\/a\u003e is more mature and denser, the \u003ca href=\"\/en\/products\/balsamico-essig-15-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 15 Years\u003c\/strong\u003e\u003c\/a\u003e the syrupy flagship for finishing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook with the balsamic?\u003c\/strong\u003e\u003cbr\u003e\nFor salads add it fresh just before serving. To refine warm dishes add it towards the end of cooking, so the aromas are preserved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the balsamic?\u003c\/strong\u003e\u003cbr\u003e\nCool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.\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 Balsamic Vinegar 6 Years best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a versatile all-rounder. A classic for vinaigrettes, Caprese, tomato salad and grilled vegetables, it also refines risotto, pasta and roast sauces. A few drops suit hard cheese, strawberries and vanilla ice cream too.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the 6, 12 and 15 Years balsamic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The 6 year matured one is the young, mild all-rounder for every day. The 12 year matured one is more mature and denser, the 15 year matured one the syrupy flagship for finishing.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook with the balsamic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For salads add it fresh just before serving. To refine warm dishes add it towards the end of cooking, so the aromas are preserved.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the balsamic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564502356234,"sku":"21952","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/21952_lorenzobalsamicobraun_105802mcopie-894384.jpg?v=1736340721"},{"product_id":"balsamico-essig-12-jahre","title":"Balsamic Vinegar 12 Years","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBalsamic vinegar 12 years, matured Aceto Balsamico di Modena IGP\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis Aceto Balsamico di Modena IGP from La Dispensa di Lorenzo matures for twelve years in oak barrels. In that time it becomes complex and syrupy and develops a balanced sweetness with a soft acidity. A top-class vinegar from Modena for special moments at the table.\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\u003eBalsamic vinegar 12 years is a finishing vinegar for drizzling. A few drops elevate Parmigiano Reggiano, mozzarella di bufala, carpaccio and vitello tonnato. It refines risotto, game dishes, reductions and gravies and adds an elegant accent to strawberries and vanilla ice cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Do not cook the balsamic, but drizzle it over the finished dish at the end. That preserves the fine sweetness and the aroma of the barrel maturing.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eStrawberries with balsamic in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHalve 250 g ripe strawberries and put them in a bowl.\u003c\/li\u003e\n\u003cli\u003eSprinkle them with a teaspoon of sugar and let them stand for ten minutes.\u003c\/li\u003e\n\u003cli\u003eDrizzle a tablespoon of balsamic vinegar 12 years over them and fold everything together gently.\u003c\/li\u003e\n\u003cli\u003eServe the strawberries with vanilla ice cream and finish with a few more drops of balsamic.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes this balsamic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe difference lies in time. Twelve years of maturing in oak barrels thicken the cooked grape must and bind sweetness, acidity and a woody note into a syrupy consistency. Unlike a young balsamic it needs no added sugar or colouring, the depth comes from the long ageing alone. The Aceto Balsamico di Modena IGP seal stands for the protected origin.\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\u003eAceto Balsamico di Modena IGP, matured 12 years in oak\u003c\/li\u003e\n\u003cli\u003eComplex and syrupy with a balanced sweetness\u003c\/li\u003e\n\u003cli\u003eFor drizzling over Parmigiano, carpaccio and vitello tonnato\u003c\/li\u003e\n\u003cli\u003eRefines risotto, game, reductions and desserts\u003c\/li\u003e\n\u003cli\u003eMade by La Dispensa di Lorenzo, Modena\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA little younger and more everyday is our \u003ca href=\"\/en\/products\/balsamico-essig-6-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebalsamic vinegar 6 years\u003c\/strong\u003e\u003c\/a\u003e, denser and deeper still the \u003ca href=\"\/en\/products\/balsamico-essig-15-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebalsamic vinegar 15 years\u003c\/strong\u003e\u003c\/a\u003e. A fruity alternative is 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. You will find more specialities in our \u003ca href=\"\/en\/collections\/essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evinegar 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 does balsamic vinegar 12 years taste like?\u003c\/strong\u003e\u003cbr\u003e\nComplex and syrupy with a balanced sweetness, a soft acidity and a fine woody note from the barrel maturing. The twelve years give it a long and complex aromatic depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing vinegar for drizzling over Parmigiano, mozzarella, carpaccio and vitello tonnato as well as strawberries and vanilla ice cream. It also refines risotto, game and reduction sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Aceto Balsamico di Modena IGP mean?\u003c\/strong\u003e\u003cbr\u003e\nIGP is a protected geographical indication. It guarantees that the balsamic is made to fixed rules in the Modena region from grape must and wine vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between 6, 12 and 15 years?\u003c\/strong\u003e\u003cbr\u003e\nWith the years the balsamic becomes denser, sweeter and more complex. The 6-year is a versatile all-rounder, the 12-year mature and syrupy, the 15-year the deepest and most intense.\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 balsamic vinegar 12 years taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Complex and syrupy with a balanced sweetness, a soft acidity and a fine woody note from the barrel maturing. The twelve years give it a long and complex aromatic depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use it for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing vinegar for drizzling over Parmigiano, mozzarella, carpaccio and vitello tonnato as well as strawberries and vanilla ice cream. It also refines risotto, game and reduction sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Aceto Balsamico di Modena IGP mean?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"IGP is a protected geographical indication. It guarantees that the balsamic is made to fixed rules in the Modena region from grape must and wine vinegar.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between 6, 12 and 15 years?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With the years the balsamic becomes denser, sweeter and more complex. The 6-year is a versatile all-rounder, the 12-year mature and syrupy, the 15-year the deepest and most intense.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564503830794,"sku":"21954","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/21954_lorenzobalsamicogold_105804mcopie-144218.jpg?v=1736340703"},{"product_id":"balsamico-essig-15-jahre","title":"Balsamic Vinegar 15 Years","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBalsamico Nero, matured 15 years, the flagship Aceto Balsamico di Modena IGP\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Aceto Balsamico Nero from La Dispensa di Lorenzo is the oldest balsamic of the house, matured around 15 years in small wooden barrels. Deep, dark, syrupy and dense, with a long, layered finish of dried fruit, vanilla and warm wood. A single drop gives a dish festive depth.\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 Nero is a finishing balsamic for refining, not for cooking. Drizzle it over Parmigiano Reggiano, strawberries, vanilla ice cream or foie gras, or add a few drops to carpaccio, vitello tonnato, risotto and quickly seared game. It is even a treat straight from a spoon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Add it only after cooking, as heat destroys the fine aromas of the long maturation. Use it sparingly, the Nero is highly concentrated.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eParmigiano with Balsamico Nero in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBreak fresh Parmigiano Reggiano into rough shards and arrange them on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle a few drops of Balsamico Nero over the shards.\u003c\/li\u003e\n\u003cli\u003eFinish with freshly ground pepper and enjoy at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes this balsamic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Nero is the flagship of La Dispensa di Lorenzo, matured around 15 years in small wooden barrels. Over the years water evaporates and the vinegar grows denser, darker and more layered. The result is an Aceto Balsamico di Modena IGP of syrupy consistency with a long finish of dried fruit and vanilla, as it arises only in the traditional acetaie of Emilia-Romagna.\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\u003eAceto Balsamico di Modena IGP, matured around 15 years in oak\u003c\/li\u003e\n\u003cli\u003eFrom La Dispensa di Lorenzo, the flagship of the house\u003c\/li\u003e\n\u003cli\u003eDeep, dark and syrupy, with a long aromatic finish\u003c\/li\u003e\n\u003cli\u003eFor Parmigiano, foie gras, strawberries and vanilla ice cream\u003c\/li\u003e\n\u003cli\u003eA finishing balsamic for refining, not for cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA little younger and more versatile is our \u003ca href=\"\/en\/products\/balsamico-essig-12-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 12 Years\u003c\/strong\u003e\u003c\/a\u003e, for every day the \u003ca href=\"\/en\/products\/balsamico-essig-6-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 6 Years\u003c\/strong\u003e\u003c\/a\u003e. For something fruity and bright try 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. You will find more vinegars in our \u003ca href=\"\/en\/collections\/essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evinegar\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 the Balsamico Nero 15 Years best suited for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing balsamic for refining. It comes into play only after cooking, drizzled over Parmigiano, strawberries, vanilla ice cream and foie gras or onto carpaccio, risotto and quickly seared game. A few drops give festive depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the 15 Years and the 12 Years balsamic?\u003c\/strong\u003e\u003cbr\u003e\nThe 15 year matured Nero is the older flagship, denser and more layered, ideal as an elegant finish. The \u003ca href=\"\/en\/products\/balsamico-essig-12-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBalsamic Vinegar 12 Years\u003c\/strong\u003e\u003c\/a\u003e is a little younger and the versatile all-rounder for salads, antipasti and sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the Balsamico Nero for cooking?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. Heat destroys the fine aromas of the long maturation. Add it only after cooking, as a final drop before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the balsamic?\u003c\/strong\u003e\u003cbr\u003e\nCool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.\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 Balsamico Nero 15 Years best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing balsamic for refining. It comes into play only after cooking, drizzled over Parmigiano, strawberries, vanilla ice cream and foie gras or onto carpaccio, risotto and quickly seared game. A few drops give festive depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the 15 Years and the 12 Years balsamic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The 15 year matured Nero is the older flagship, denser and more layered, ideal as an elegant finish. The 12 year matured balsamic is a little younger and the versatile all-rounder for salads, antipasti and sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Balsamico Nero for cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better not. Heat destroys the fine aromas of the long maturation. Add it only after cooking, as a final drop before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the balsamic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dark and tightly closed. That keeps it for a long time. A little settling is natural and harmless.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564504256778,"sku":"21956","price":28.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/21956_lorenzobalsamiconero_105806mcopie_c218a5af-bfa7-4d74-9f56-4db98c8eb892-388551.jpg?v=1736340705"},{"product_id":"pesto","title":"Pesto","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePesto paprika-garlic – a spicy, savoury pesto from Italy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA high-quality pesto with garlic and hot red pepper by the Italian producer Montanini. Spicy, aromatic and in fine oil. A quickly prepared pasta sauce with a Mediterranean character.\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 sauce for pasta, spaghetti, penne, linguine and fusilli. A spread for bruschetta, crostini and sandwiches. It refines pizza, bowls, antipasti plates and rice dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e once opened, refrigerate, cover with a film of oil and use within a few days.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAn Italian pesto with red pepper and garlic\u003c\/li\u003e\n\u003cli\u003eMade by Montanini Conserve Alimentari, Italy\u003c\/li\u003e\n\u003cli\u003eSpicy and savoury, purely plant-based\u003c\/li\u003e\n\u003cli\u003eVersatile with pasta, bruschetta and antipasti\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\u003eComplement the pesto with our \u003ca href=\"\/en\/products\/sonnengetrocknete-tomaten-in-olivenol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-dried tomatoes in olive oil\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/olivenpaste-aus-chalkidiki-oliven\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eolive paste from Chalkidiki olives\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 the pesto?\u003c\/strong\u003e\u003cbr\u003e\nPleasantly spicy from the red pepper, not burning, but savoury on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the pesto vegetarian or vegan?\u003c\/strong\u003e\u003cbr\u003e\nThe pesto is purely plant-based and contains neither cheese nor any other animal ingredients, so it is also vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes the pesto?\u003c\/strong\u003e\u003cbr\u003e\nMontanini Conserve Alimentari from Italy, a specialist for pesto and antipasti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nUnopened for several months, once opened keep it in the fridge and use it soon.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is the pesto paprika-garlic?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pleasantly spicy from the red pepper, not burning, but savoury on the finish.\"}},{\"@type\":\"Question\",\"name\":\"Is the pesto paprika-garlic vegetarian or vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The pesto is purely plant-based and contains neither cheese nor any other animal ingredients, so it is also vegan.\"}},{\"@type\":\"Question\",\"name\":\"Who makes the pesto paprika-garlic?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Montanini Conserve Alimentari from Italy, a specialist for pesto and antipasti.\"}},{\"@type\":\"Question\",\"name\":\"How long does the pesto paprika-garlic keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Unopened for several months, once opened keep it in the fridge and use it soon.\"}}]}\u003c\/script\u003e","brand":"Montanini Conserve Alimentari Sas","offers":[{"title":"Default Title","offer_id":50564508287242,"sku":"21975","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/montanini_pesto-663545.jpg?v=1736340948"},{"product_id":"tulpen","title":"Tulpen Pasta","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTulpen, handmade pasta with Curry Anapurna from the Churfranken pasta workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTulpen are handmade pasta from durum wheat semolina, seasoned with our Curry Anapurna spice blend. The flower-shaped pasta combines an Indian curry note with Mediterranean pasta tradition – an eye-catcher on the plate that turns any simple dish into something special.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAromatic and spicy with a fine curry heat and a hint of sweetness from cinnamon flowers and cardamom. The rough surface of the Tulpen takes up sauces especially well, so every bite is full of flavour.\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\u003eCook Tulpen in plenty of salted water for about 5 to 6 minutes until al dente. They are a classic for curry pasta, poultry curries and curry sauces and harmonise with coconut cream sauces, tomato sugo and vegetable pans. They also shine in bowls with chicken, prawns or tofu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and protected from light, then the aroma and bite are preserved for a long time.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from the Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAs the Tulpen are already well seasoned, a little butter is often enough: simply toss the freshly cooked pasta in melted butter and enjoy plain – that is how the curry aroma shows at its best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry coconut pasta with Tulpen in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook the Tulpen in plenty of salted water for 5 to 6 minutes until al dente.\u003c\/li\u003e\n\u003cli\u003eSauté onion and garlic in oil and toast a teaspoon of \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e briefly.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk, simmer briefly and season with salt.\u003c\/li\u003e\n\u003cli\u003eFold in the drained Tulpen 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\u003eHandmade Tulpen pasta from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with the Curry Anapurna spice blend\u003c\/li\u003e\n\u003cli\u003eMade by the Churfranken pasta workshop in Klingenberg\u003c\/li\u003e\n\u003cli\u003eVersatile with curry, cream and tomato sauces and in bowls\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to intensify the curry note, season with our \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. The dish is ready quickly with our \u003ca href=\"\/en\/products\/tomatensugo-mit-feta\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato sugo with feta\u003c\/strong\u003e\u003c\/a\u003e. If you prefer a neutral pasta for your own sauces, reach for classic shapes like \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle\u003c\/strong\u003e\u003c\/a\u003e. You'll find more ideas for seasoning 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 kind of pasta is Tulpen?\u003c\/strong\u003e\u003cbr\u003e\nHandmade pasta from durum wheat semolina in a flower shape, seasoned with the Curry Anapurna spice blend. Aromatic and spicy with an Indian curry note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTulpen or classic pasta – which should I choose?\u003c\/strong\u003e\u003cbr\u003e\nTulpen are already seasoned with Curry Anapurna and taste great plain with butter. If you want a neutral pasta for your own sauces, choose classic shapes like \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle\u003c\/strong\u003e\u003c\/a\u003e or spaghetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do Tulpen need to cook?\u003c\/strong\u003e\u003cbr\u003e\nIn plenty of salted water for about 5 to 6 minutes until al dente, then drain and serve at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the Tulpen vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. They consist only of durum wheat semolina, spice blend and water, entirely without egg – so vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the pasta?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and protected from light. That keeps the aroma and bite for a long time.\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 kind of pasta is Tulpen?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Handmade pasta from durum wheat semolina in a flower shape, seasoned with the Curry Anapurna spice blend. Aromatic and spicy with an Indian curry note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Tulpen or classic pasta which should I choose?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tulpen are already seasoned with Curry Anapurna and taste great plain with butter. If you want a neutral pasta for your own sauces, choose classic shapes like Tagliatelle or spaghetti.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long do Tulpen need to cook?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In plenty of salted water for about 5 to 6 minutes until al dente, then drain and serve at once.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the Tulpen vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. They consist only of durum wheat semolina, spice blend and water, entirely without egg, so vegan.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the pasta?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and protected from light. That keeps the aroma and bite for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564632215818,"sku":"23219","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23219_tulpen-539507.jpg?v=1736342552"},{"product_id":"spirelli","title":"Spirelli","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSpirelli, handmade pasta with Roman spice from the Churfränkische pasta workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHandmade spirelli from durum wheat semolina, seasoned with our Mediterranean Roman spice blend with herbs and tomato. Made by the Churfränkische pasta workshop in Klingenberg. The spiral shape with its rough surface binds sauces especially well, a characterful pasta that already tastes savoury on its own.\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 with tomato sauce, sugo, bolognese and pesto. Ideal for bakes, pasta salads and Mediterranean pan dishes, it pairs elegantly with olive oil and parmesan. Thanks to the seasoning it also tastes excellent plain with a little butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Cook in plenty of salted water for about 5 to 6 minutes until al dente, stirring occasionally. As the pasta is already seasoned, salt the cooking water more sparingly. Store dry 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\u003eHandmade spirelli from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with Mediterranean Roman spice and tomato\u003c\/li\u003e\n\u003cli\u003eMade by the Churfränkische pasta workshop in Klingenberg\u003c\/li\u003e\n\u003cli\u003eSpiral shape with a rough surface for the best sauce binding\u003c\/li\u003e\n\u003cli\u003eVersatile for tomato sauce, pesto and bakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick tomato sauce, our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e are ideal, and for something savoury a ready-made \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e. The Mediterranean note comes from our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman spice\u003c\/strong\u003e\u003c\/a\u003e, with which you can carry the theme further.\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 special about these spirelli?\u003c\/strong\u003e\u003cbr\u003e\nThey are handmade and seasoned right in the dough with our Mediterranean Roman spice and tomato. That way they taste full-bodied even without an elaborate sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook them?\u003c\/strong\u003e\u003cbr\u003e\nIn plenty of salted water for about 5 to 6 minutes until al dente. As they are already seasoned, salt the water a little more sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spirelli vegan and suitable for children?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made from durum wheat semolina, spices, tomato and water, entirely without egg. Thanks to the mild seasoning children enjoy them too, for example plain with a little butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then they keep 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 special about these spirelli\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They are handmade and seasoned right in the dough with our Mediterranean Roman spice and tomato. That way they taste full-bodied even without an elaborate sauce.\"}},{\"@type\":\"Question\",\"name\":\"How long do I cook them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In plenty of salted water for about 5 to 6 minutes until al dente. As they are already seasoned, salt the water a little more sparingly.\"}},{\"@type\":\"Question\",\"name\":\"Are the spirelli vegan and suitable for children\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made from durum wheat semolina, spices, tomato and water, entirely without egg. Thanks to the mild seasoning children enjoy them too, for example plain with a little butter.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then they keep for a long time.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564632477962,"sku":"23220","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23220_spirelli-469883.jpg?v=1736342844"},{"product_id":"tagliatelle","title":"Tagliatelle","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTagliatelle with Herbs of Provence – handmade by the Churfränkische Nudelmanufaktur\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHandmade ribbon pasta from durum wheat semolina, finely seasoned with our Herbs of Provence. Thyme, rosemary, marjoram and basil give the pasta a Mediterranean aroma that shines even with just a little olive oil. Made by the Churfränkische Nudelmanufaktur 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 pasta in olive oil, garlic and tomato sauces. It pairs with poultry, lamb, vegetable pans and ratatouille, and turns into a Mediterranean bake with a light cream sauce. The rough surface lets the ribbons hold the sauce especially well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Cook in plenty of salted water for about 5 to 6 minutes until al dente. Store dry and protected from moisture.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBecause the pasta has a strong aroma of its own, a little butter or a dash of good olive oil and freshly grated Parmesan are often all you need.\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\u003eHandmade tagliatelle from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with Herbs of Provence (thyme, rosemary, marjoram, basil)\u003c\/li\u003e\n\u003cli\u003eFrom the Churfränkische Nudelmanufaktur in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo additives, vegan\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 even more Mediterranean aroma, stir some \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbs of Provence\u003c\/strong\u003e\u003c\/a\u003e into the sauce and grind fresh \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e over the top. A quick tomato sauce works well with \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\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 long do I cook the tagliatelle?\u003c\/strong\u003e\u003cbr\u003e\nAbout 5 to 6 minutes in plenty of salted water until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the tagliatelle vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made only from durum wheat semolina, Herbs of Provence and water, without egg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do the tagliatelle taste like?\u003c\/strong\u003e\u003cbr\u003e\nMediterranean, of Herbs of Provence with thyme, rosemary, marjoram and basil. The aroma carries even on its own with a little olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich sauce goes with them?\u003c\/strong\u003e\u003cbr\u003e\nOlive oil with garlic, tomato sauces or a light cream sauce. The rough surface holds the sauce especially well.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do I cook the tagliatelle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 5 to 6 minutes in plenty of salted water until al dente.\"}},{\"@type\":\"Question\",\"name\":\"Are the tagliatelle vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made only from durum wheat semolina, Herbs of Provence and water, without egg.\"}},{\"@type\":\"Question\",\"name\":\"What do the tagliatelle taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mediterranean, of Herbs of Provence with thyme, rosemary, marjoram and basil. The aroma carries even on its own with a little olive oil.\"}},{\"@type\":\"Question\",\"name\":\"Which sauce goes with them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Olive oil with garlic, tomato sauces or a light cream sauce. The rough surface holds the sauce especially well.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564632609034,"sku":"23221","price":6.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23221_tagliatelle-649687.jpg?v=1736342554"},{"product_id":"radiatori","title":"Radiatori","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRadiatori, handmade pasta with lemon pepper\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHandmade Radiatori from the Churfränkische Nudelmanufaktur in Klingenberg, seasoned with our lemon-pepper spice blend. The radiator-shaped spirals with their rough surface hold sauce particularly well, joined by a fresh, citrusy note with 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\u003eCook the Radiatori for 10 to 12 minutes in plenty of salted water until al dente. They are lovely as a summery pasta with olive oil, garlic and parmesan, go well with prawns, salmon and chicken and harmonise with lemon cream sauces. They are also a treat as a fresh pasta salad with herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store in a cool, dry place. Thanks to the rough surface the pasta binds plenty of sauce, so keep the sauce a little looser.\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\u003eHandmade Radiatori from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with lemon pepper for a fresh, citrusy note\u003c\/li\u003e\n\u003cli\u003eRough surface, holds sauce particularly well\u003c\/li\u003e\n\u003cli\u003eVersatile for summery pasta and fish dishes\u003c\/li\u003e\n\u003cli\u003eFrom the Churfränkische Nudelmanufaktur in Klingenberg\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 more of that fresh, citrusy seasoning, reach for our \u003ca href=\"\/en\/products\/zitronen-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon pepper\u003c\/strong\u003e\u003c\/a\u003e. For variety on the plate our \u003ca href=\"\/en\/products\/linguine-no-13\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLinguine No 13\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRigatoni\u003c\/strong\u003e\u003c\/a\u003e fit well.\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 long do I cook Radiatori?\u003c\/strong\u003e\u003cbr\u003e\nAbout 10 to 12 minutes in plenty of salted water, until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes the pasta?\u003c\/strong\u003e\u003cbr\u003e\nThe Radiatori are made by hand from durum wheat semolina at the Churfränkische Nudelmanufaktur in Klingenberg and seasoned with our lemon pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich sauces go best?\u003c\/strong\u003e\u003cbr\u003e\nLemon cream sauces, light white wine sauces and gentle Mediterranean tomato sauces. The rough surface picks them up especially well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the Radiatori vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made from durum wheat semolina, lemon pepper and water, with no egg.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do I cook Radiatori?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 10 to 12 minutes in plenty of salted water, until al dente.\"}},{\"@type\":\"Question\",\"name\":\"Who makes the Radiatori?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Radiatori are made by hand from durum wheat semolina at the Churfränkische Nudelmanufaktur in Klingenberg and seasoned with our lemon pepper.\"}},{\"@type\":\"Question\",\"name\":\"Which sauces go best with Radiatori?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lemon cream sauces, light white wine sauces and gentle Mediterranean tomato sauces. The rough surface picks them up especially well.\"}},{\"@type\":\"Question\",\"name\":\"Are the Radiatori vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made from durum wheat semolina, lemon pepper and water, with no egg.\"}}]}\u003c\/script\u003e","brand":"Churfränkische Nudelmanufaktur","offers":[{"title":"Default Title","offer_id":50564632969482,"sku":"23222","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23222_radiatori-716534.jpg?v=1736342674"},{"product_id":"fenchelsaat-churfranken","title":"Fennel seed Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFennel seed from Churfranken, regionally grown green seed for bread and pulses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis large-grained, carefully cleaned green fennel seed comes from regional cultivation in Churfranken and is packed in our workshop in Klingenberg am Main. Its aroma is sweetish-mild with a fine anise note, typical of the pale, green seed. A classic that gives bread, pulses and tea depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFennel seed is a classic for bread, rolls and savoury baked goods. It seasons potatoes, pulses, cabbage and braises and goes with fish and light sauces. It is also at home in tea blends, liqueurs and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the seed briefly in a dry pan or crush it lightly in a mortar before using. This breaks open the essential oils and makes the aroma fuller.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use fennel seed\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a simple fennel tea, lightly crush a teaspoon of seed, pour over hot water and let steep for five to seven minutes. In bread dough, about one tablespoon per loaf comes into its own especially well together with anise and caraway.\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\u003eLarge-grained green fennel seed from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eSweetish-mild with a fine anise note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, rolls and savoury baked goods\u003c\/li\u003e\n\u003cli\u003eSeasons pulses, cabbage, braises and tea\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same regional cultivation come our \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken caraway\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken coriander seeds\u003c\/strong\u003e\u003c\/a\u003e, the classic bread-spice companions. The most concentrated form of fennel aroma is our \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e. Find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking 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 do I use fennel seed for?\u003c\/strong\u003e\u003cbr\u003e\nFor bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from fennel seed?\u003c\/strong\u003e\u003cbr\u003e\nToast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does fennel seed taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fennel seed and fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nFennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\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 do I use fennel seed for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from fennel seed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Toast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does fennel seed taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between fennel seed and fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564696604938,"sku":"30251","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fenchelsaat_cf_ganz-907722.jpg?v=1736523110"},{"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":"rote-zwiebeln","title":"Red Onions","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed onions, freeze-dried with an intense, lightly sweetish aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried red onions. The gentle process preserves the intense, lightly sweetish aroma of the red onion. On contact with liquid the pieces almost return to the state of fresh produce. 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 salad dressings, vinaigrettes, sauces, stocks and soups. They season minced meat, rissoles, stews, burgers and tomato sauces and add a fine onion accent to quark, herb butter and bread spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Let the onions swell briefly in liquid before frying, otherwise they can burn quickly. Store dry and well sealed and use up promptly after opening.\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 red onions with an intense aroma\u003c\/li\u003e\n\u003cli\u003eLightly sweetish, almost like fresh on contact with liquid\u003c\/li\u003e\n\u003cli\u003eFor salad dressings, vinaigrettes, sauces and soups\u003c\/li\u003e\n\u003cli\u003eSeasons minced meat, burgers and tomato sugo\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers 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 savoury dishes our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/omas-sossengewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOma's sauce seasoning\u003c\/strong\u003e\u003c\/a\u003e fit well. You will find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nAdd them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-drying achieve?\u003c\/strong\u003e\u003cbr\u003e\nIt preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nRather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, and use up promptly after opening.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Add them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\"}},{\"@type\":\"Question\",\"name\":\"What does freeze-drying achieve for red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"How do I store freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, and use up promptly after opening.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564711776522,"sku":"30296","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rote-zwiebeln-339858.jpg?v=1738084251"},{"product_id":"geraucherter-paprika","title":"Smoked paprika mild","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika mild, Pimentón de la Vera Dulce from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoked paprika mild is one of the great spice classics of Spanish cooking. Behind the name Pimentón de la Vera Dulce lies a centuries-old tradition: red paprika pods are slowly smoked over oak wood and then finely ground. The result is a sweet-smoky aroma with natural depth, not an artificial smoke flavour but authentic spice craft. Mild and without heat, with a clear smoky accent.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real all-purpose spice, for paella, patatas bravas, chorizo dishes, BBQ rubs, stews, chickpeas, soups, sauces, marinades and vegetable dishes. It also works excellently on eggs, hummus or fried fish. Simply scatter over the finished dish for an intense aroma finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Dulce from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak-wood fire, mild and sweet-smoky\u003c\/li\u003e\n\u003cli\u003eA classic for paella, chorizo, patatas bravas and aioli\u003c\/li\u003e\n\u003cli\u003eAlso in BBQ rubs, hummus and over fried potatoes\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you are looking for heat, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does mild differ from hot?\u003c\/strong\u003e\u003cbr\u003e\nOur mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e (Picante) with a clear heat. For universal use, the mild variety is the best choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does smoked paprika differ from liquid smoke?\u003c\/strong\u003e\u003cbr\u003e\nSmoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does mild differ from hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Our mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our smoked paprika hot (Picante) with a clear heat. For universal use, the mild variety is the best choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does smoked paprika differ from liquid smoke?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Smoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683457208586,"sku":"30341","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683457175818,"sku":"31265","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-mild-463927.jpg?v=1738084123"},{"product_id":"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":"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":"lammgewurz","title":"Lamb Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb spice, the Mediterranean seasoning for lamb, fish and rissoles\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLamb spice frames strong lamb aromas with a fine, herby freshness without covering them. We blend and fill this seasoning salt in our workshop in Klingenberg am Main on a base of sea salt. The profile: a savoury opening of white and long pepper, a green, slightly resinous heart of olive leaves and fennel seed, a fresh finish of lemongrass and grains of paradise. More Mediterranean than home cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRub leg of lamb, rack of lamb or lamb chops generously with lamb spice before searing or grilling. It works just as well with Mediterranean fish such as sea bream, sea bass and loup de mer, with rissoles and minced-meat dishes and with Mediterranean vegetable pans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend already contains sea salt, so add less extra salt. For delicate fish, a thin layer just before frying is enough so the herbs do not burn.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean lamb chops in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat four lamb chops dry and rub them all over with lamb spice, a little olive oil and chopped \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest at room temperature for 20 to 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the chops in a hot pan for 2 to 3 minutes per side depending on thickness, until crusted outside and pink inside.\u003c\/li\u003e\n\u003cli\u003eLet them rest briefly and serve with lemon over Mediterranean roasted vegetables.\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 base is sea salt, joined by \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for a round, not-too-sharp seasoning. Olive leaves and fennel seed bring the Mediterranean, slightly resinous note, grains of paradise a warm heat, cornflowers the colour and lemongrass and celery seed the fresh highlight.\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 seasoning salt with olive leaves, fennel and lemongrass\u003c\/li\u003e\n\u003cli\u003eOn a sea-salt base, mild and savoury rather than sharp\u003c\/li\u003e\n\u003cli\u003eFor lamb, Mediterranean fish, rissoles and vegetables\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\u003eSeason Mediterranean-style with \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e. For Greek accents, \u003ca href=\"\/en\/products\/gyros-gewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGyros spice\u003c\/strong\u003e\u003c\/a\u003e fits well. You will find more savoury seasoning blends in our \u003ca href=\"\/en\/collections\/gewurzsalze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eseasoning salts\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 lamb spice and Herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\nLamb spice is a salted all-in-one seasoning made specifically for strong lamb and Mediterranean fish, while \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e is a pure herb blend without salt. For lamb you use the lamb spice and add fresh herbs if you like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes lamb spice also suit fish?\u003c\/strong\u003e\u003cbr\u003e\nYes, especially firm Mediterranean fish such as sea bream, sea bass and loup de mer. Season the fish thinly just before frying so the herbs do not burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually hardly any. The blend already contains sea salt, so season your dish only sparingly afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs lamb spice hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, it is mild and savoury rather than hot. White and long pepper and grains of paradise give a rounded seasoning with only a gentle heat.\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 lamb spice and Herbes de Provence?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lamb spice is a salted all-in-one seasoning made specifically for strong lamb and Mediterranean fish, while Herbes de Provence is a pure herb blend without salt. For lamb you use the lamb spice and add fresh herbs if you like.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does lamb spice also suit fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, especially firm Mediterranean fish such as sea bream, sea bass and loup de mer. Season the fish thinly just before frying so the herbs do not burn.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually hardly any. The blend already contains sea salt, so season your dish only sparingly afterwards.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is lamb spice hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, it is mild and savoury rather than hot. White and long pepper and grains of paradise give a rounded seasoning with only a gentle heat.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564790386954,"sku":"30435","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lammgewuerz_54e31c75-f8b9-4356-a606-b82eeaa0c1cc-208593.jpg?v=1738084192"},{"product_id":"toskanisches-pastagewuerz","title":"Tuscan Pasta Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTuscan Pasta Spice, a Mediterranean herb blend for pasta, pizza and sugo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTuscan Pasta Spice is our Mediterranean spice blend of 15 ingredients, mixed by hand in our manufactory in Klingenberg am Main. The profile: a herbal, warm opening of basil and oregano, fruity depth from tomato flakes in the middle, and a savoury, chilli-driven finish from garlic and chilli. This is the taste of Italy — on a quick weeknight pasta just as much as in a slow Sunday sugo.\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\u003eTuscan Pasta Spice seasons every Italian classic: pasta sauces for spaghetti, tagliatelle, lasagne and penne, plus pizza and tomato sugo. It works just as well in bolognese, caponata, risotto, roasted vegetables, fried potatoes and Mediterranean stews. Cook it in or scatter it over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the blend is deliberately intense. Add it carefully in small steps and taste at the end — garlic and chilli only develop their heat as they cook.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick pasta sauce in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat two tablespoons of olive oil in a pan.\u003c\/li\u003e\n\u003cli\u003eBriefly soften one finely diced clove of garlic.\u003c\/li\u003e\n\u003cli\u003eAdd a can of chopped tomatoes and a tablespoon of \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian tomato paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eStir in half a teaspoon of Tuscan Pasta Spice and simmer for five minutes.\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, spoon over the cooked pasta and serve.\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 base is Mediterranean herbs: \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\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 set the sunny tone, rounded out by thyme, rosemary and bay. Tomato flakes add fruity depth, garlic and chilli bring the savoury heat, and fennel, coriander, star anise and myrtle complete the blend aromatically. Fifteen ingredients in total, sourced individually, checked by taste and only then blended.\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\u003eItalian spice composition of 15 ingredients\u003c\/li\u003e\n\u003cli\u003eHerbal and warm with a fine heat and Tuscan character\u003c\/li\u003e\n\u003cli\u003eVegan and versatile as a pasta, pizza and bolognese spice\u003c\/li\u003e\n\u003cli\u003eMixed by hand, manufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor quick weeknight cooking, pair it with \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti by Pasta Mancini\u003c\/strong\u003e\u003c\/a\u003e, and for finer dishes with our \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle with Herbes de Provence\u003c\/strong\u003e\u003c\/a\u003e. Find more ideas 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 can I use Tuscan Pasta Spice for?\u003c\/strong\u003e\u003cbr\u003e\nFor every Italian classic: pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Tuscan Pasta Spice correctly?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tuscan Pasta Spice vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. All ingredients are purely plant based.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Italian herbs?\u003c\/strong\u003e\u003cbr\u003e\nPlain \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian herbs\u003c\/strong\u003e\u003c\/a\u003e mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Tuscan Pasta Spice?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\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 Tuscan Pasta Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For every Italian classic such as pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Tuscan Pasta Spice correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Tuscan Pasta Spice vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All ingredients are purely plant based.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is it different from Italian herbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Plain Italian herbs mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store Tuscan Pasta Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682975093002,"sku":"30457","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":53273477644554,"sku":"31246","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53273479151882,"sku":"23270","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":53273482232074,"sku":"22778","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/toskanisches-pastagewuerz-titelbild-neu.jpg?v=1788360534"},{"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":"tomatenflocken-1","title":"Tomato Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato flakes, concentrated tomato depth with an umami kick\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato flakes made from sun-dried tomatoes are a versatile flavour carrier, especially for the tomato-poor winter months. Unlike the fresh tomato, the dried flakes bring a much deeper, more intense taste – even a small amount gives any dish a strong tomato note and a real umami kick.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eConcentrated, fruity and savoury with a clear umami depth. The dried flakes taste much more intense than fresh tomatoes and give sauces, soups and doughs a rounded, full-bodied tomato note.\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\u003eIn warm Mediterranean cooking, tomato flakes are an excellent alternative to tomato paste. They liven up pasta, pizza and bruschetta, give sauces, soups and stews depth and can also be worked into bread dough, cream cheese and dips. Dose low – the flakes are very aromatic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry and well sealed. Dried tomatoes are strongly hygroscopic, so they attract moisture, which can lead to clumping. Use up quickly after first opening.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick winter sauce, briefly soak the tomato flakes in hot water or stock, then work them with olive oil, garlic and herbs into a concentrated tomato sauce.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato cream cheese spread in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSoak two tablespoons of tomato flakes in a little hot water for five minutes, then drain.\u003c\/li\u003e\n\u003cli\u003eMix with 200 g cream cheese, a little olive oil and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eSeason with fresh basil and serve on bread or crackers.\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\u003eSun-dried tomatoes as fine flakes\u003c\/li\u003e\n\u003cli\u003eConcentrated tomato depth and umami\u003c\/li\u003e\n\u003cli\u003eAn excellent alternative to tomato paste\u003c\/li\u003e\n\u003cli\u003eFor pasta, pizza, bruschetta, sauces and stews\u003c\/li\u003e\n\u003cli\u003eDose sparingly, very aromatic\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the wintry tomato sauce, combine them with \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato paste\u003c\/strong\u003e\u003c\/a\u003e and freeze-dried \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e. On caprese and tomato salad our \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e fits well, with pasta \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e and the \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 around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use tomato flakes for?\u003c\/strong\u003e\u003cbr\u003e\nFor pasta, pizza, bruschetta, sauces, soups and stews. They are a concentrated alternative to tomato paste and bring real tomato aroma even in the winter months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTomato flakes or tomato paste?\u003c\/strong\u003e\u003cbr\u003e\nTomato flakes are dried tomato pieces with umami depth, ideal for scattering and for a quick sauce. \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato paste\u003c\/strong\u003e\u003c\/a\u003e is a concentrated paste that gives sauces body. For refining and scattering use the flakes, for the sauce base the paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose tomato flakes?\u003c\/strong\u003e\u003cbr\u003e\nSparingly. Even a small amount gives a strong tomato note. Season again if needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to soak the flakes?\u003c\/strong\u003e\u003cbr\u003e\nIn liquid dishes like sauces or soups they swell up by themselves. For a quick sauce you can briefly soak them in hot water or stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store tomato flakes?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed. They attract moisture easily and can otherwise clump. Use up quickly after opening.\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 do I use tomato flakes for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pasta, pizza, bruschetta, sauces, soups and stews. They are a concentrated alternative to tomato paste and bring real tomato aroma even in the winter months.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Tomato flakes or tomato paste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato flakes are dried tomato pieces with umami depth, ideal for scattering and for a quick sauce. Tomato paste is a concentrated paste that gives sauces body. For refining and scattering use the flakes, for the sauce base the paste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose tomato flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly. Even a small amount gives a strong tomato note. Season again if needed.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to soak the flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In liquid dishes like sauces or soups they swell up by themselves. For a quick sauce you can briefly soak them in hot water or stock.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store tomato flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry and well sealed. They attract moisture easily and can otherwise clump. Use up quickly after opening.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564932174090,"sku":"31221","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomatenflocken_ccb0c3a4-178f-44e9-abb2-07ddca85a9bc-516184.jpg?v=1736522862"},{"product_id":"roemergewuerz","title":"Roman Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRoman spice, the mild Mediterranean family blend for pizza, pasta and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRoman spice is our mild, harmonious Mediterranean blend for the whole family. We mix the fifteen ingredients in our manufactory in Klingenberg am Main: garlic, paprika flakes, tomato flakes, basil, sweet paprika, celery seed, black pepper, oregano, coriander seeds, myrtle, fennel, star anise, bay, thyme and rosemary. Together they make a round, uncomplicated seasoning that tastes of Italy.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoman spice is the all-round seasoning of Italian cooking. Season pizza, pasta, lasagne, tagliatelle and spaghetti with it, add it to tomato and pasta sauces, over Mediterranean salads, fried potatoes and potato wedges, or stir it into dips and dressings with cream cheese, yoghurt or olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The blend is mild and so ideal for the whole family. Add it early in cooking so the herbs fully unfold.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick tomato sauce with Roman spice in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat one chopped onion and one garlic clove in olive oil until translucent.\u003c\/li\u003e\n\u003cli\u003eAdd one tin of chopped tomatoes and stir in one to two teaspoons of Roman spice.\u003c\/li\u003e\n\u003cli\u003eLet the sauce simmer over low heat for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve the sauce with pasta of your choice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Mediterranean depth, \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e lead, with \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the typical pizza note and \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for savouriness. Paprika flakes, sweet paprika, celery seed, black pepper, coriander, myrtle, fennel, star anise, bay, thyme and rosemary round off the fifteen ingredients.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean family blend with fifteen ingredients\u003c\/li\u003e\n\u003cli\u003eMild and harmonious, ideal for the whole family\u003c\/li\u003e\n\u003cli\u003eA classic for pizza, pasta, lasagne and tomato sauce\u003c\/li\u003e\n\u003cli\u003eAlso for fried potatoes, dips and dressings\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more Italian variety the bolder \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. For salting we recommend the \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato Paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e, fruity sweetness comes from the \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Roman spice best suited for?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Roman spice and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is mild and harmonious and so ideal for the whole family, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Roman spice contain salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Roman spice hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Roman spice best suited for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Roman spice and Tuscan pasta spice?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is mild and harmonious and so ideal for the whole family, while Tuscan pasta spice is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\"}},{\"@type\":\"Question\",\"name\":\"Does Roman spice contain salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\"}},{\"@type\":\"Question\",\"name\":\"Is Roman spice hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683076411658,"sku":"31235","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683076444426,"sku":"31263","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683076477194,"sku":"23262","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roemergewuerz_fae34038-3a49-40ff-8e28-8083f27a7d9b-917042.jpg?v=1738001238"},{"product_id":"tomaten-paradeisersalz-2","title":"Tomato Salt (Paradeiser)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paradeiser salt, the Mediterranean seasoning salt with tomato flakes and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato paradeiser salt gives every tomato its full flavour back. We blend the seasoning salt in our workshop in Klingenberg am Main from sea salt, tomato flakes, sweet paprika, garlic, coriander, black pepper and Mediterranean herbs such as oregano, thyme and rosemary. This turns every tomato dish into a little piece of the Mediterranean.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter tomato paradeiser salt over tomato salad, caprese and marinated tomato slices, season tomato soup and tomato sauces with it or refine bruschetta, stuffed tomatoes, pasta sauces and grilled Mediterranean vegetables. Best scattered on fresh just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the salt seasons and salts at the same time. Only add extra salt to your dish after you have tasted it with the tomato paradeiser salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaprese with tomato paradeiser salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice three ripe tomatoes and two balls of mozzarella.\u003c\/li\u003e\n\u003cli\u003eLayer tomatoes and mozzarella alternately on a plate and tuck fresh basil leaves in between.\u003c\/li\u003e\n\u003cli\u003eDrizzle everything with good olive oil and a splash of balsamico.\u003c\/li\u003e\n\u003cli\u003eFinally scatter tomato paradeiser salt over it and serve the caprese at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is sea salt with ten percent \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e, plus \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e for the colour, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for the seasoning and \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for the depth. Coriander, oregano, thyme, rosemary, fennel and cinnamon flowers round off the Mediterranean note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt with tomato flakes and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eWith paprika, garlic, coriander and black pepper\u003c\/li\u003e\n\u003cli\u003eA classic for tomato salad, caprese and bruschetta\u003c\/li\u003e\n\u003cli\u003eAlso for tomato soup, stuffed tomatoes and pasta sauces\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean tomato dishes our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. Freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried basil\u003c\/strong\u003e\u003c\/a\u003e, fruity acidity from the \u003ca href=\"\/en\/products\/tomaten-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato vinegar\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tomato paradeiser salt best for?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between tomato paradeiser salt and Roman seasoning?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called paradeiser salt?\u003c\/strong\u003e\u003cbr\u003e\nParadeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is tomato paradeiser salt best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between tomato paradeiser salt and Roman seasoning?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while Roman seasoning is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called paradeiser salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Paradeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50684562014474,"sku":"31240","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50684562047242,"sku":"23137","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomaten_paradeisersalz-959825.jpg?v=1736522976"},{"product_id":"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":"belessi-olivenoel","title":"Belessi","description":"\u003ch3\u003e\u003cstrong\u003eBelessi olive oil, Greek premium olive oil in a large pack\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOlive oil of the highest category from the first centrifugal extraction. From selected, hand-harvested olives from the Peloponnese with a fine aroma and low acidity.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOlive oil for frying, grilling and for salads. Also for refining pasta, bruschetta, grilled fish and vegetables, as well as a base for marinades and vinaigrettes.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePremium olive oil from cold pressing\u003c\/li\u003e\n\u003cli\u003eMade by Magoula Rastoni A.G., Galatas Trizinia, Peloponnese, Greece\u003c\/li\u003e\n\u003cli\u003eHand-harvested and gently processed\u003c\/li\u003e\n\u003cli\u003eVersatile as a frying oil, salad oil and marinade base\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564990271754,"sku":"01511","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/belessi-191336.jpg?v=1736440052"},{"product_id":"wilde-fenchelsaat-1","title":"wild fennel seeds","description":"\u003cp\u003eWild fennel is more aromatic than spice fennel.\u003cbr\u003e Wild fennel seeds offer a very rare and exclusive taste.\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003c\/u\u003e\u003cbr\u003e Fennel goes well with duck, fish, pork and seafood, as well as beans, cucumber, potatoes, cabbage, leeks, lentils, rice, beetroot and tomatoes.\u003cbr\u003e Can also be used for veal and poultry if dosed carefully.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50745102008586,"sku":"31394","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/shopify-wilde-fenchelsaat.jpg?v=1739445753"},{"product_id":"chiliflocken-1","title":"Chili Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChili flakes, very hot with a warm paprika scent\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur chili flakes give off the warm scent of paprika and bring a fiery, intense heat. As coarse flakes they are easy to dose and at home in Mediterranean as well as Asian cooking. We pack them 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\u003eChili flakes give robust meat dishes, hearty stews and soups a fiery depth. Classically, you scatter them over pizza, pasta sauces, bowls and olive dips. Cooked in, the heat spreads evenly, as a topping it stays localised and crunchy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e very hot, so dose sparingly and add heat carefully.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHomemade chili oil in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 2 tbsp of chili flakes into a clean, dry jar.\u003c\/li\u003e\n\u003cli\u003eWarm 200 ml of good olive oil gently, without boiling it, and pour it over the flakes.\u003c\/li\u003e\n\u003cli\u003eSeal the jar and let the oil infuse for at least a week in a dark place.\u003c\/li\u003e\n\u003cli\u003eUse the chili oil over pizza, pasta, salads or grilled vegetables.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike fine chili powder, flakes stay visible and release their heat a little more slowly. The warm paprika scent makes them especially versatile, from Italian pizza to an Asian bowl.\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\u003eCoarse chili flakes with a fiery heat\u003c\/li\u003e\n\u003cli\u003eWarm paprika scent, intense in flavour\u003c\/li\u003e\n\u003cli\u003eA topping for pizza, pasta, bowls and stews\u003c\/li\u003e\n\u003cli\u003eIdeal for homemade chili oil\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more fire, our ground \u003ca href=\"\/en\/products\/chili-habanero-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Habanero\u003c\/strong\u003e\u003c\/a\u003e, a different form are the \u003ca href=\"\/en\/products\/chiliringe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echili rings\u003c\/strong\u003e\u003c\/a\u003e, and a little milder the ground \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili\u003c\/strong\u003e\u003c\/a\u003e. For pizza and pasta, our \u003ca href=\"\/en\/collections\/italienische-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian cooking\u003c\/strong\u003e\u003c\/a\u003e collection is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\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 are the chili flakes?\u003c\/strong\u003e\u003cbr\u003e\nVery hot. Dose sparingly and add heat slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use chili flakes for?\u003c\/strong\u003e\u003cbr\u003e\nFor pizza, pasta, stews, soups, bowls and meat dishes, and for homemade chili oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlakes or powder, what is the difference?\u003c\/strong\u003e\u003cbr\u003e\nFlakes stay visible and release their heat a little more slowly, powder spreads more finely and quickly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make chili oil from them?\u003c\/strong\u003e\u003cbr\u003e\nPour gently warmed olive oil over the flakes and let it infuse in the dark for at least a week.\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 are the chili flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very hot. Dose sparingly and add heat slowly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use chili flakes for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pizza, pasta, stews, soups, bowls and meat dishes, and for homemade chili oil.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Flakes or powder, what is the difference?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Flakes stay visible and release their heat a little more slowly, powder spreads more finely and quickly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make chili oil from them?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pour gently warmed olive oil over the flakes and let it infuse in the dark for at least a week.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51217928159498,"sku":"31421","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chiliflocken-scharf-766538.jpg?v=1736762268"},{"product_id":"wild-krauter-mischung-1","title":"Wild Herb Blend","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild herb blend, eleven Mediterranean wild herbs and flowers in manufactory quality\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe wild herb blend unites eleven carefully selected wild herbs and flowers into the character of a Mediterranean herb meadow. We mix it in our manufactory in Klingenberg am Main. Olive leaves, wild savory, fennel, oregano, hyssop, wild thyme, wild garlic, cornflowers, tarragon, celery leaves and fennel pollen give every dish a depth that no single herb ingredient achieves alone.\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 wild herb blend fits wherever fresh herbs would be overwhelming or are not available. Season white fish such as sea bass, pike-perch and sole with it, rub it under the skin of poultry, work it into focaccia and bread dough, mix it into herb butter or scatter it over raw tomatoes, leaf salad and grilled food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Briefly rub the blend between your fingers before use to wake the essential oils. As the fine components settle, give the tin a short shake before use.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSea bass on a tomato and olive oil bed in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut four ripe tomatoes into coarse slices, place them in a baking dish and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSeason the tomatoes with wild herb blend and fleur de sel.\u003c\/li\u003e\n\u003cli\u003ePlace two sea bass fillets of 200 g each on top, skin side up, and brush them thinly with olive oil.\u003c\/li\u003e\n\u003cli\u003eCook everything at 200 degrees for 12 to 15 minutes in the oven and serve with crusty bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/wilder-thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild thyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/barlauch-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild garlic\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 for the herby depth, plus \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e for a fine sweetness. Olive leaves, wild savory, fennel, hyssop, cornflowers, tarragon and celery leaves 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\u003eEleven Mediterranean wild herbs and flowers\u003c\/li\u003e\n\u003cli\u003eWith wild thyme, wild garlic, oregano and fennel pollen\u003c\/li\u003e\n\u003cli\u003eFor white fish, poultry, lamb and focaccia\u003c\/li\u003e\n\u003cli\u003eAlso for herb butter, tomatoes and salads\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Provençal herb cooking our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e blend fits, for Mediterranean variety the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorquinischer Kräutergarten\u003c\/strong\u003e\u003c\/a\u003e. To season to taste 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. You will find more in our \u003ca href=\"\/en\/collections\/krautermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the wild herb blend best suited for?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the wild herb blend and Kräuter der Provence?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I rub the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to shake the tin before use?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\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 wild herb blend best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the wild herb blend and Kräuter der Provence?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while Kräuter der Provence is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I rub the blend before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to shake the tin before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52525262405898,"sku":"31480","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wild-kraeuter-mischung.jpg?v=1738166979"},{"product_id":"rigatoni","title":"Rigatoni","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRigatoni, handmade tube pasta from the Churfränkische Nudelmanufaktur\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRigatoni are classic Italian tube pasta with a ridged surface, handmade from pure durum wheat semolina. For our range we have them produced at the Churfränkische Nudelmanufaktur right in Klingenberg am Main, through bronze drawing and slow low-temperature drying. The result: a rough, slightly grippy surface that takes up every sauce perfectly, and a firm bite that stands up even to hearty ragouts and braised dishes.\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 bolognese, sugo, ragu alla napoletana and pasta al forno. The tube shape and the roasted edges hold strong meat and tomato sauces, cream sauces, pesto and cheese bakes. Also excellent in pasta salads and antipasti bowls, since rigatoni keep their bite even cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e use plenty of salted water, a level tablespoon of \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e per litre of water. Rigatoni need around 11 to 13 minutes for al dente.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRigatoni with bolognese in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSear 500 g of minced beef in olive oil, add a finely diced onion and two garlic cloves, sweat together.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a glass of red wine and let it reduce.\u003c\/li\u003e\n\u003cli\u003eAdd two tins of chopped tomatoes, a teaspoon of \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and a pinch of sugar. Simmer gently for at least 45 minutes.\u003c\/li\u003e\n\u003cli\u003eCook the rigatoni al dente, drain, mix with the bolognese and serve with freshly grated parmesan and a pinch of \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\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\u003eHandmade tube pasta of 100% durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eBronze drawing with a rough surface for optimal sauce binding\u003c\/li\u003e\n\u003cli\u003eMade by the Churfränkische Nudelmanufaktur in Klingenberg\u003c\/li\u003e\n\u003cli\u003eAl dente, versatile for bolognese, bakes and pasta salads\u003c\/li\u003e\n\u003cli\u003eWithout eggs, vegan, keeps for several months\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 classic bolognese our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ideal companion. If you prefer pesto, reach for our \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePesto\u003c\/strong\u003e\u003c\/a\u003e. For variety pasta we also have \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle\u003c\/strong\u003e\u003c\/a\u003e and classic \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti\u003c\/strong\u003e\u003c\/a\u003e. For a complete pasta gift set our \u003ca href=\"\/en\/products\/pastabox-tomate-geschenkset\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePasta Box Tomato\u003c\/strong\u003e\u003c\/a\u003e is the right choice.\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 long do rigatoni need to cook?\u003c\/strong\u003e\u003cbr\u003e\n11 to 13 minutes in plenty of salted water for al dente, that is firm to the bite with a soft exterior and a firm core. For pasta al forno cook them more briefly, about 8 to 9 minutes, as they continue to cook in the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is bronze drawing and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\nBronze drawing means the pasta dough is pressed through bronze dies. This creates a rough, slightly grippy surface. This roughness is decisive for sauce binding. The sauce clings to the pasta instead of landing on the bottom of the plate. Industrial Teflon-drawn pasta is smoother and comparatively sauce-unfriendly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do rigatoni differ from other tube pasta like penne?\u003c\/strong\u003e\u003cbr\u003e\nRigatoni are larger in diameter, cut straight and usually ridged. Penne, by contrast, are thinner and cut at an angle. Rigatoni therefore carry larger pieces and more sauce, ideal for ragu with meat or vegetable pieces. Penne are more for finer sauces like arrabbiata.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the rigatoni vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e\nVegan yes, gluten-free no. The rigatoni are made of pure durum wheat semolina and contain no egg. As durum wheat contains gluten, however, they are not suitable for people with coeliac disease or gluten intolerance.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do rigatoni need to cook?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"11 to 13 minutes in plenty of salted water for al dente, that is firm to the bite with a soft exterior and a firm core. For pasta al forno cook them more briefly, about 8 to 9 minutes, as they continue to cook in the oven.\"}},{\"@type\":\"Question\",\"name\":\"What is bronze drawing and why does it matter?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Bronze drawing means the pasta dough is pressed through bronze dies. This creates a rough slightly grippy surface. This roughness is decisive for sauce binding. The sauce clings to the pasta instead of landing on the bottom of the plate.\"}},{\"@type\":\"Question\",\"name\":\"How do rigatoni differ from penne?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rigatoni are larger in diameter, cut straight and usually ridged. Penne, by contrast, are thinner and cut at an angle. Rigatoni therefore carry larger pieces and more sauce, ideal for ragu with meat or vegetable pieces. Penne are more for finer sauces like arrabbiata.\"}},{\"@type\":\"Question\",\"name\":\"Are the rigatoni vegan and gluten-free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Vegan yes, gluten-free no. The rigatoni are made of pure durum wheat semolina and contain no egg. As durum wheat contains gluten, they are not suitable for people with coeliac disease or gluten intolerance.\"}}]}\u003c\/script\u003e","brand":"Churfränkische Nudelmanufaktur","offers":[{"title":"Default Title","offer_id":52927918604554,"sku":"23883","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Rigatoni_web.png?v=1777050036"},{"product_id":"pastabox-tomate-geschenkset","title":"Pasta Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePasta Box “Tomato” – a Mediterranean pasta gift set for gourmets\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA pasta gift set for everyone who loves Mediterranean dishes and values high-quality ingredients. Three carefully coordinated components bring together sun-ripened tomatoes, a fine pasta shape with ideal sauce absorption and an aromatic herb blend in an elegant gift box. Hand-packed at the Altes Gewürzamt in Klingenberg.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eContents of the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e, fruity and harmoniously balanced\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tulpen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etulip pasta\u003c\/strong\u003e\u003c\/a\u003e, with ideal sauce absorption\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e, an aromatic Mediterranean herb blend\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAll in an elegant gift box with external dimensions of 235 by 185 by 77 millimetres, ready to hand over.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026 aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSun-ripened tomato meets Mediterranean garden herbs: fruity-sweet, aromatic-tart, with a fine spiciness and a noticeable Mediterranean character.\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\u003eCook the tulip pasta al dente, drizzle with a little olive oil, refine with tomato chutney and a pinch of Mélange du Jardin. Also ideal as an antipasto plate, with cream cheese, roast vegetables or grilled meat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe ideas\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eTulip pasta with confit tomatoes and feta\u003c\/strong\u003e, the signature recipe for the box.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eA summery caprese variation\u003c\/strong\u003e with tomato chutney as a dip instead of balsamic.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBruschetta del Giardino\u003c\/strong\u003e, toasted bread with chutney and Mélange du Jardin.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMediterranean pasta salad\u003c\/strong\u003e with tulip pasta, olives, mozzarella and herb blend.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta al pomodoro\u003c\/strong\u003e, a simple tomato sauce refined with Mélange du Jardin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eThree coordinated components: tomato chutney, tulip pasta, Mélange du Jardin\u003c\/li\u003e\n\u003cli\u003eA Mediterranean world of aromas from sun-ripened tomatoes and garden herbs\u003c\/li\u003e\n\u003cli\u003eAn elegant gift box, L 235 x D 185 x H 77 mm, ready to hand over\u003c\/li\u003e\n\u003cli\u003eHand-packed at the Altes Gewürzamt in Klingenberg\u003c\/li\u003e\n\u003cli\u003eAn ideal gift for pasta lovers\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\u003eAnyone who loves Mediterranean classics will find more highlights in the range: handmade \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erigatoni\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/mittelmeerkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMediterranean Cuisine\u003c\/strong\u003e\u003c\/a\u003e gift box. For your next gift idea, take a look at our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epresents\u003c\/strong\u003e\u003c\/a\u003e, complemented by aromatic \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\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 included in the Pasta Box?\u003c\/strong\u003e\u003cbr\u003e\nThree matched components: tomato chutney, tulip pasta and Mélange du Jardin, packed in an elegant gift box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the ingredients vegetarian?\u003c\/strong\u003e\u003cbr\u003e\nYes, all components are vegetarian. The Mélange du Jardin is also vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor how many people is the box enough?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta components are enough for a full Mediterranean dish for three to four people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the Pasta Box keep?\u003c\/strong\u003e\u003cbr\u003e\nSeveral months when stored dry, cool and dark. You can find the best-before date on the respective components.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the box suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, the Pasta Box is high-quality and packed ready to gift, ideal for pasta lovers, as a little something to bring along or a present.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is included in the Pasta Box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three matched components: tomato chutney, tulip pasta and Melange du Jardin, packed in an elegant gift box measuring 235 by 185 by 77 millimetres.\"}},{\"@type\":\"Question\",\"name\":\"Are the ingredients of the Pasta Box vegetarian?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, all components are vegetarian. The Melange du Jardin is also vegan.\"}},{\"@type\":\"Question\",\"name\":\"For how many people is the Pasta Box enough?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The pasta components are enough for a full Mediterranean dish for three to four people.\"}},{\"@type\":\"Question\",\"name\":\"How long does the Pasta Box keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Several months when stored dry, cool and dark. The best-before date is on the respective components.\"}},{\"@type\":\"Question\",\"name\":\"Is the Pasta Box suitable as a gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the Pasta Box is high-quality and packed ready to gift. Ideal for pasta lovers, as a little something for a housewarming, a birthday or as a present for clients and friends.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52956529852682,"sku":"23880","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Tomatenbox_web.png?v=1777547539"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/webbanner_3_1-565553.png?v=1779515285","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/italienische-kuche.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}