{"title":"Spices for potatoes \u0026amp; co.","description":"\u003ch3\u003e SPICES FOR ALL POTATO DISHES\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003e Potatoes - a real classic that we simply love! Whether tender boiled potatoes with meat and sauce, heavenly creamy \u003cstrong\u003e\u003ca href=\"\/en\/search?q=Kartoffelp%C3%BCree\"\u003emashed potatoes\u003c\/a\u003e\u003c\/strong\u003e or \u003cstrong\u003e\u003ca href=\"\/en\/search?q=Pommes\"\u003egolden brown chips\u003c\/a\u003e\u003c\/strong\u003e - potato dishes always put a smile on our faces. The versatile tuber is suitable for every occasion and brings variety to the plate. Particularly popular: \u003cstrong\u003e\u003ca href=\"\/en\/search?q=Bratkartoffeln\" title=\"Buy fried potato seasoning\"\u003ehearty fried potatoes\u003c\/a\u003e\u003c\/strong\u003e . But sweet potatoes are also becoming increasingly popular and delight with their sweet, crunchy aroma.\u003c\/p\u003e","products":[{"product_id":"gewurzamt-lieblinge","title":"Gewürzamt Favourites","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGewürzamt Favourites, a gift box with bestselling blends in tasting size\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA curated selection of our most-bought spice blends in the Tubo tasting size, combined in a high-quality magnetic box. The favourites show the breadth of Altes Gewürzamt: from classic everyday blends to characterful specialities, versatile for meat, fish, vegetables and salads. Made and packed in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOur bestselling spice blends in the Tubo tasting size. A typical selection contains:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e, the house black pepper blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e, Mediterranean and herby for pasta and pizza\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed potato spice\u003c\/strong\u003e\u003c\/a\u003e, roasted depth for purée and fried potatoes\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, a piquant curry blend for Indian dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003ePlease note: the exact contents vary seasonally and depending on availability. All blends included are made in-house in Klingenberg am Main.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThe box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe magnetic box makes a gift for home cooks and gourmets alike. Compact in size, large in range, a successful introduction to seasoning with workshop quality. External dimensions 220 × 90 × 75 mm.\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\u003eBestseller spice blends in tasting size\u003c\/li\u003e\n\u003cli\u003eA magnetic box as high-quality gift packaging\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor meat, fish, vegetables and salads\u003c\/li\u003e\n\u003cli\u003eIdeal as a gift and for getting to know them\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 would like to expand the favourites set: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you are looking for more variety: the large \u003ca href=\"\/en\/products\/gewurzeinmaleins-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzeinmaleins\u003c\/strong\u003e\u003c\/a\u003e with 27 blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow many spices are included?\u003c\/strong\u003e\u003cbr\u003e\nThe favourites box typically contains four bestselling blends. A more extensive selection is offered by the Gewürzeinmaleins with 27 varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the Tubo tasting size?\u003c\/strong\u003e\u003cbr\u003e\nThe Tubo is our compact tasting size, ideal for getting to know a blend before you reach for the large tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the box suitable for?\u003c\/strong\u003e\u003cbr\u003e\nFor newcomers to the workshop range, home cooks who appreciate variety, or as a gift for gourmets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the blends also available individually?\u003c\/strong\u003e\u003cbr\u003e\nYes, all the blends from the box are available individually in our shop, in larger tins too.\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 many spices are included in the favourites box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The favourites box typically contains four bestselling blends. A more extensive selection is offered by the Gewürzeinmaleins with 27 varieties.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Tubo tasting size?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Tubo is our compact tasting size, ideal for getting to know a blend before you reach for the large tin.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who is the Gewürzamt Favourites box suitable for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For newcomers to the workshop range, home cooks who appreciate variety, or as a gift for gourmets.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the blends also available individually?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, all the blends from the box are available individually in our shop, in larger tins too.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564393304330,"sku":"20804","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Gewuerzamt-Lieblinge_innen_web.png?v=1747310381"},{"product_id":"veggiekuche","title":"Veggie Kitchen","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVeggie Kitchen, a gift box with six spices for plant-based cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSix blends that add depth to your vegetable cooking with no effort - from the hearty all-rounder through fresh salad herbs to Thomas Vilgis' dark umami blend. We compose the blends in our workshop in Klingenberg am Main. With one reach you bring plenty of flavour to vegetables, potatoes, salads, soups and pulses.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e (35 g) - savoury all-purpose blend for vegetables and soups\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKartoffelstampfgewürz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - for mash, fried potatoes and roast vegetables\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalatgewürz Gartenkräuter\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fresh herb blend for salads and dressings\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomaten-Paradeisersalz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fruity vegetable salt for tomatoes and antipasti\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVilgis Erde\u003c\/strong\u003e\u003c\/a\u003e (25 g) - dark umami blend for vegetables and braises\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e - spice blend for red lentils and dal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEach tin covers a different part of the plant-based kitchen: savoury all-rounders for vegetables and soups, herbs for salads, a vegetable salt for tomato dishes and a masala for pulses. Stir the blends in while cooking or use them as a finish over the finished dish. You can reorder your favourites in full size afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e toast the masala and the Erde briefly in oil or stock so they release their full aroma. Add the salad blend and the vegetable salt only at the end so the herb notes stay fresh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed Lentil Dal in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse 200 g red lentils in cold water until the water runs clear.\u003c\/li\u003e\n\u003cli\u003eSweat one finely diced onion and a little garlic in oil until translucent, then toast 2 tsp \u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e briefly.\u003c\/li\u003e\n\u003cli\u003eAdd the lentils, pour in 600 ml water or vegetable stock and simmer for 15 to 20 minutes until soft, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve with a squeeze of lemon and fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSix spices and blends for vegetarian and vegan cooking\u003c\/li\u003e\n\u003cli\u003eFor vegetables, potatoes, salads, soups and pulses\u003c\/li\u003e\n\u003cli\u003eBlends from our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality magnetic gift box, an elegant present\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen vegetables take the lead, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock paste\u003c\/strong\u003e\u003c\/a\u003e rounds off soups and braises, while the \u003ca href=\"\/en\/products\/orientalischer-gemusezauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOriental vegetable blend\u003c\/strong\u003e\u003c\/a\u003e brings a warm note to roast vegetables and couscous. If you also season at the grill, the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e box is the matching counterpart to give as a gift. You'll find more everyday blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is in the Veggie Kitchen box?\u003c\/strong\u003e\u003cbr\u003eSix spices and blends: Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten-Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the box vegetarian and vegan?\u003c\/strong\u003e\u003cbr\u003eThe box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVeggie Kitchen or Grill Kitchen - which box fits?\u003c\/strong\u003e\u003cbr\u003eThe Veggie Kitchen bundles six blends for plant-based cooking, while the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e is geared to grilling. For a purely plant-based kitchen or as a gift for vegetarians the Veggie Kitchen is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do I find the ingredients and allergens?\u003c\/strong\u003e\u003cbr\u003eEach blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the box make a good gift?\u003c\/strong\u003e\u003cbr\u003eYes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is in the Veggie Kitchen box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Six spices and blends Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the box vegetarian and vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Veggie Kitchen or Grill Kitchen which box fits?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Veggie Kitchen bundles six blends for plant-based cooking while the Grill Kitchen is geared to grilling. For a purely plant-based kitchen the Veggie Kitchen is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where do I find the ingredients and allergens?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Each blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the box make a good gift?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564528242954,"sku":"22312","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Veggiekueche_innen_web.png?v=1750719921"},{"product_id":"kartoffelbox","title":"Potato Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePotato box, a gift box with three spices for potato dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. An elegant gift box with three classics for potato dishes, mashed-potato seasoning, a whole nutmeg and Holland's fries seasoning. Versatile and lovingly packaged, the gift for everyone who loves potatoes in every form.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato seasoning\u003c\/strong\u003e\u003c\/a\u003e (85 g), for creamy mash and potato soups\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e (30 g), to grate fresh for béchamel and mash\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e (140 g), a chip salt for wedges, sauté potatoes and the air fryer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThree coordinated components for every potato variation, mashed potato, sauté potatoes, chips, wedges, croquettes, rösti, bakes and garlic mash. Grate the whole nutmeg fresh over the finished mash for the best result.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA gift box with three classics for potato dishes\u003c\/li\u003e\n\u003cli\u003eMashed-potato seasoning, nutmeg and Holland's fries seasoning\u003c\/li\u003e\n\u003cli\u003eFrom the workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality gift packaging\u003c\/li\u003e\n\u003cli\u003eAn ideal gift for potato lovers and hobby cooks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor grating the nutmeg fresh: \u003ca href=\"\/en\/products\/muskatmuhle-2-in-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg Mill 2 in 1\u003c\/strong\u003e\u003c\/a\u003e. Complementary blends: \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for roast vegetables as a side, \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot-Gewürz\u003c\/strong\u003e\u003c\/a\u003e for bread. A salt classic: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. To expand the range: \u003ca href=\"\/en\/products\/gewurzeinmaleins-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzeinmaleins\u003c\/strong\u003e\u003c\/a\u003e with 27 blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the potato box?\u003c\/strong\u003e\u003cbr\u003eThree spices, mashed-potato seasoning (85 g) for mash, a whole nutmeg (30 g) to grate fresh and Holland's fries seasoning (140 g) for chips and sauté potatoes, in a high-quality gift box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the potato box for?\u003c\/strong\u003e\u003cbr\u003eFor potato lovers, hobby cooks, young households and anyone who wants to upgrade their everyday potato cooking. Also ideal as a wedding, housewarming or birthday gift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a grater for the nutmeg?\u003c\/strong\u003e\u003cbr\u003eYes, the nutmeg comes whole, best grated fresh. Recommendation: \u003ca href=\"\/en\/products\/muskatmuhle-2-in-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg Mill 2 in 1\u003c\/strong\u003e\u003c\/a\u003e by Microplane.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the spices?\u003c\/strong\u003e\u003cbr\u003eStore dry and well sealed, then the aromas keep for a long time. The whole nutmeg keeps especially well and should only be opened when you grate it.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is in the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three spices, mashed-potato seasoning 85 g for mash, a whole nutmeg 30 g to grate fresh and Holland's fries seasoning 140 g for chips and sauté potatoes, in a high-quality gift box.\"}},{\"@type\":\"Question\",\"name\":\"Who is the potato box for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For potato lovers, hobby cooks, young households and anyone who wants to upgrade their everyday potato cooking. Also ideal as a wedding, housewarming or birthday gift.\"}},{\"@type\":\"Question\",\"name\":\"Do I need a grater for the nutmeg from the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the nutmeg comes whole, best grated fresh. Recommendation Nutmeg Mill 2 in 1 by Microplane.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the spices from the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry and well sealed, then the aromas keep for a long time. The whole nutmeg keeps especially well and should only be opened when you grate it.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564587782410,"sku":"22832","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffelbox_innen-498026.jpg?v=1736523301"},{"product_id":"bockshornkleesaat-churfranken","title":"Fenugreek Seeds Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFenugreek seeds from Churfranken, the malty heart of Indian curries\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFenugreek seed, also called fenugreek or Greek hay, is a base ingredient in almost every Indian curry and masala. Our seeds come from regional cultivation in Churfranken and have a characteristic malty, lightly bitter-sweet aroma that unfolds clearly when roasted in a dry pan. As a regional alternative to imported goods, the Churfranken harvest convinces with fresh aromatics and short transport routes.\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\u003eRoast the seeds briefly in a dry pan, this lifts the malty aroma and takes away some bitterness. Then season curries, masalas, lentil dishes and tomato sauces with them. Added as part of panch phoron or as a tadka over a dal, the seed develops its typical flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e fenugreek quickly turns bitter if it roasts too dark. Heat it only until it is fragrant and lightly coloured, and use it sparingly, as the aroma is intense.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato dal with fenugreek in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook 200 g of red lentils soft with 600 ml of water and a pinch of turmeric in about 20 minutes.\u003c\/li\u003e\n\u003cli\u003eHeat 2 tbsp of ghee in a pan and dry-roast ½ tsp of fenugreek seed, 1 tsp of cumin and 1 tsp of coriander until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd 2 chopped tomatoes and 2 cloves of garlic and let everything simmer for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir the spice base into the lentils, season with salt and lemon juice and serve the dal with flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes fenugreek special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFenugreek brings a malty depth reminiscent of maple syrup and roasted nuts that hardly any other spice delivers. Only through roasting does the raw, lightly bitter note turn into the warm aroma that gives curries and masalas their typical character. Our seed grows in Churfranken, right on our doorstep, instead of travelling long transport routes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole fenugreek seed from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eMalty, lightly bitter-sweet aroma, intense when roasted\u003c\/li\u003e\n\u003cli\u003eA base ingredient in almost all curries, masalas and dals\u003c\/li\u003e\n\u003cli\u003ePart of the Bengali spice blend panch phoron\u003c\/li\u003e\n\u003cli\u003eAll natural, 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\u003eFenugreek is at its best in a spice ensemble: with \u003ca href=\"\/en\/products\/panch-phoron\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePanch Phoron\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and regional Churfranken seeds such as \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCoriander Seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCumin\u003c\/strong\u003e\u003c\/a\u003e. For a ready curry blend, take a look at our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use fenugreek seed?\u003c\/strong\u003e\u003cbr\u003e\nRoast it briefly in a dry pan until fragrant, then grind it or cook it whole. That way you season curries, masalas, dals and tomato sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does fenugreek sometimes taste bitter?\u003c\/strong\u003e\u003cbr\u003e\nRaw or too darkly roasted seed turns bitter. Roast it only until it is fragrant and lightly coloured, and use it sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from fenugreek leaves (Kasoori Methi)?\u003c\/strong\u003e\u003cbr\u003e\nThe seed is the whole grain with a malty aroma for roasting, the leaves (Kasoori Methi) are a mild herb for scattering over. Here you get the whole seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the seed come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main, with short routes.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use fenugreek seed?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Roast it briefly in a dry pan until fragrant, then grind it or cook it whole. That way you season curries, masalas, dals and tomato sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does fenugreek sometimes taste bitter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Raw or too darkly roasted seed turns bitter. Roast it only until it is fragrant and lightly coloured, and use it sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from fenugreek leaves (Kasoori Methi)?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The seed is the whole grain with a malty aroma for roasting, the leaves Kasoori Methi are a mild herb for scattering over. Here you get the whole seed.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the seed come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"From regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main, with short routes.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564695392522,"sku":"30248","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bockhornklee-cf-413371.jpg?v=1738084066"},{"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":"korianderkorner-churfranken","title":"Coriander Seeds (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoriander seeds Churfranken, regionally grown with fine citrus notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Coriander seeds from regional Churfranken cultivation in the best quality. A mild-savoury aroma with clear citrus hints and a sweetish-floral depth – the name Churfranken stands for our home region on the lower Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for hearty bread, gingerbread, plum butter and apple compote. Seasons pulses, potatoes, mushrooms, fish, chicken and roast pork. An important component of many curries, garam masalas and oriental spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store the whole seeds dry, dark and well sealed, then they keep their aroma for several years. Grind only just before use, ground coriander loses its essential oils within a few weeks.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoast briefly in a dry pan before grinding – this releases the essential oils and gives a noticeably deeper, nuttier taste. A classic for the Indian tadka opening ritual: roast coriander seeds and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e in hot ghee for 30 seconds, then add vegetables or pulses.\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\u003eCoriander seeds from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eA mild-savoury aroma with citrus and floral notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor German breads: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e also contain coriander. For curries: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More regional seeds from Churfranken: \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\/gelbe-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellow mustard seed Churfranken\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 coriander used for?\u003c\/strong\u003e\u003cbr\u003e\nIn German cooking for bread (rye bread, gingerbread, pumpernickel), in oriental cooking for falafel and hummus, in Indian cooking for curries and dals, in Mexican salsas and marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Churfranken?\u003c\/strong\u003e\u003cbr\u003e\nChurfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy whole or ground coriander?\u003c\/strong\u003e\u003cbr\u003e\nWhole and freshly ground is always better – the aroma is preserved much longer. Ground coriander loses its essential oils within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from fresh coriander (cilantro)?\u003c\/strong\u003e\u003cbr\u003e\nA completely different aroma. Fresh coriander (leaves) tastes citrussy-grassy, often polarising. Coriander seeds are milder, warmer, with a citrus note without a soapy taste.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is coriander used for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In German cooking for bread (rye bread, gingerbread, pumpernickel), in oriental cooking for falafel and hummus, in Indian cooking for curries and dals, in Mexican salsas and marinades.\"}},{\"@type\":\"Question\",\"name\":\"What is Churfranken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Churfranken is the historic name for the southern Spessart around Klingenberg am Main, our home region. We source several seeds here regionally and directly from the producer.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy whole or ground coriander?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whole and freshly ground is always better, the aroma is preserved much longer. Ground coriander loses its essential oils within a few weeks.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from fresh coriander (cilantro)?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A completely different aroma. Fresh coriander (leaves) tastes citrussy-grassy, often polarising. Coriander seeds are milder, warmer, with a citrus note without a soapy taste.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564698210570,"sku":"30262","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/korianderkoerner-cf-612860.jpg?v=1738084188"},{"product_id":"kreuzkummel","title":"Whole Cumin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cumin, the key spice for curries, masalas and Mediterranean cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCumin, also called kumin, is one of the most important spices in the world – and at the same time the thing that makes the difference between any old blend and a real curry. Its earthy-warm, lightly resinous-peppery aroma is found in almost every Mediterranean dish, in Indian, Moroccan and Mexican blends. We pack it gently in our workshop in Klingenberg am Main, unground, so you can release the full aroma in the mortar or mill.\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 lentil dal, hummus, falafel, couscous, chili con carne and tagine. Seasons lamb kebab, grilled chicken, aubergines, beans, cabbage, pumpkin and sauerkraut. Also with bread, hard cheese, rice dishes and carrot salad. Cumin is a component of our curries \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJaipur\u003c\/strong\u003e\u003c\/a\u003e as well as the blend \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e roast briefly in a dry pan before grinding – this releases the essential oils and makes the taste noticeably deeper and nuttier.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: lentil dal in 30 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn Indian comfort dish that turns into a key moment with cumin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g red lentils\u003c\/li\u003e\n\u003cli\u003e1 tbsp whole cumin\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground turmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tin tomatoes, 1 onion, 2 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or olive oil, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 bunch fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Roast the cumin in hot ghee for 30 seconds until fragrant. Add finely chopped onion and garlic and sweat until translucent. Roast the turmeric and Curry Mumbai briefly. Add tomatoes and lentils with about 600 ml water, simmer for 20 minutes until the lentils are soft. Season with salt and serve with fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy cumin?\u003c\/strong\u003e Only the brief roasting in hot fat brings out the full aroma – without this step the dal tastes flat. That's exactly why you buy whole cumin instead of ground.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole cumin, ideal for roasting and grinding\u003c\/li\u003e\n\u003cli\u003eEarthy-warm with a resinous-peppery note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCumin is a key spice in many blends. If you prefer it simpler, reach directly for ready blends such as \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for mild-fruity curries, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e for the piquant variant or \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e as a finishing blend. For oriental cooking, \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRas el Hanout\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e fit. You'll then also have the matching \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e in the cupboard.\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's the difference between cumin and caraway?\u003c\/strong\u003e\u003cbr\u003e\nBoth look similar but taste completely different. Our \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecaraway from Churfranken\u003c\/strong\u003e\u003c\/a\u003e is sweetish-warm and the classic for German cooking – bread, sauerkraut, roast pork. Cumin is earthy-peppery and the heart of Indian, Mediterranean and Mexican cooking. A confusion trap for many home cooks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I use cumin correctly?\u003c\/strong\u003e\u003cbr\u003e\nAlways roast briefly in a dry pan or in hot fat before adding other ingredients. This releases the essential oils. Then crush in the mortar or let it cook along whole.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is cumin used for?\u003c\/strong\u003e\u003cbr\u003e\nFor Indian dals and curries, couscous, tagine, hummus, falafel, Mexican chili con carne and Mediterranean lamb kebab. Also with aubergines, pumpkin, beans, sauerkraut, bread and hard cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy cumin whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and freshly ground. Already ground cumin loses its essential oils within a few weeks and goes flat. Kept whole, the aroma stays stable for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's the difference between cumin and caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both look similar but taste completely different. Caraway from Churfranken is sweetish-warm and the classic for German cooking such as bread, sauerkraut and roast pork. Cumin is earthy-peppery and the heart of Indian, Mediterranean and Mexican cooking. A confusion trap for many home cooks.\"}},{\"@type\":\"Question\",\"name\":\"How do I use cumin correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always roast briefly in a dry pan or in hot fat before adding other ingredients. This releases the essential oils. Then crush in the mortar or let it cook along whole.\"}},{\"@type\":\"Question\",\"name\":\"What is cumin used for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For Indian dals and curries, couscous, tagine, hummus, falafel, Mexican chili con carne and Mediterranean lamb kebab. Also with aubergines, pumpkin, beans, sauerkraut, bread and hard cheese.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy cumin whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and freshly ground. Already ground cumin loses its essential oils within a few weeks and goes flat. Kept whole, the aroma stays stable for years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564698931466,"sku":"30263","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kreuzkuemmel-ganz-475772.jpg?v=1738084189"},{"product_id":"kummel-churfranken","title":"Caraway (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaraway from Churfranken – a regionally grown classic of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Caraway from regional Churfranken cultivation, the German spice par excellence. Strikingly aromatic with a warm, lightly sweetish note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for bread (rye bread, farmhouse bread, pumpernickel), sauerkraut, coleslaw and potato dishes. Seasons roast pork, duck, goose, root vegetables and onions. An accent in gingerbread, cheese bread, tomato sauces and pasta doughs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, caraway is intense and can quickly dominate a dish. Store dry, dark and well sealed, then the aroma keeps for a long time.\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\u003eCaraway from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eStrikingly aromatic with a sweetish note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, sauerkraut and roast pork\u003c\/li\u003e\n\u003cli\u003eAlso with duck, goose and root vegetables\u003c\/li\u003e\n\u003cli\u003eDose sparingly, the aroma is strong\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 bread baking: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e also contain caraway. For roast pork and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. More seeds from Churfranken: \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbe-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellow mustard seed Churfranken\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\u003eCaraway or cumin?\u003c\/strong\u003e\u003cbr\u003e\nCompletely different spices, even though they look similar. Caraway is sweetish-warm (bread, sauerkraut, roast pork), \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e is earthy-peppery (curries, falafel). A confusion trap for many home cooks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose caraway?\u003c\/strong\u003e\u003cbr\u003e\nSparingly: 1 tsp per 500 g flour in bread, ½ tsp per portion in sauerkraut. Caraway is intense – too much can dominate a dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is Churfranken?\u003c\/strong\u003e\u003cbr\u003e\nChurfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I add caraway?\u003c\/strong\u003e\u003cbr\u003e\nCook it in from the start for full aroma development. For bread, mix it into the flour; for sauerkraut, while peeling the onions.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Caraway or cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Completely different spices, even though they look similar. Caraway is sweetish-warm for bread, sauerkraut and roast pork, cumin is earthy-peppery for curries and falafel. A confusion trap for many home cooks.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, about 1 tsp per 500 g flour in bread and half a tsp per portion in sauerkraut. Caraway is intense, too much can dominate a dish.\"}},{\"@type\":\"Question\",\"name\":\"What is Churfranken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Churfranken is the historic name for the southern Spessart around Klingenberg am Main, our home region. We source several seeds here regionally and directly from the producer.\"}},{\"@type\":\"Question\",\"name\":\"When do I add caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cook it in from the start for full aroma development. For bread, mix it into the flour, for sauerkraut while peeling the onions.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564699717898,"sku":"30265","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kuemmel-cf_12e2253d-d4e8-41f5-a593-7e7ff6c27ed1-293835.jpg?v=1738084190"},{"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":"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":"baharat-dose","title":"Baharat ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaharat, the classic Middle Eastern spice blend for lamb and kebab\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBaharat (Arabic for \"spices\") is the classic blend of Middle Eastern and North African cooking, with almost every household between Morocco and Iran keeping a tin of its own house mix. We compose our version in our workshop in Klingenberg am Main from eleven components: black pepper, hot paprika, paprika flakes, cumin, cloves, coriander seeds, nigella, chili, mace, garlic and cardamom. Warm, lightly sweet and piquant, with the depth of a blend handed down over centuries.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for minced lamb, cevapcici, meatballs, burger patties, kebab, köfte and skewers off the grill. Also for rice dishes, couscous, tagines, braises, fried potatoes and roasted root vegetables. In yoghurt marinades, hummus and over falafel as a seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Baharat is very aromatic and lightly hot. Work your way up carefully – a level teaspoon per 500 g of minced meat is usually enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb köfte in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine 500 g minced lamb with a finely diced onion, a clove of garlic and a level tablespoon of Baharat.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and form small elongated köfte.\u003c\/li\u003e\n\u003cli\u003eSear sharply on all sides in a pan with olive oil until the köfte are golden brown.\u003c\/li\u003e\n\u003cli\u003eServe with a yoghurt-tahini sauce and a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e, alongside couscous or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eOriental spice blend of eleven components\u003c\/li\u003e\n\u003cli\u003eWarm, lightly sweet and piquant\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a lamb, kebab, köfte and cevapcici seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to go deeper into the North African world, reach for our \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e with more than 25 components. Indian counterparts are the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any oriental dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For vegetables, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Baharat mean?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is Arabic and simply means \"spices\". In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Baharat for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Baharat and \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003eRaz el Hanout\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Baharat?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Baharat mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is Arabic and simply means spices. In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Baharat for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Baharat and Raz el Hanout?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50682724417802,"sku":"30393","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50682724385034,"sku":"31264","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50682724352266,"sku":"23205","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/baharat-titelbild-neu.jpg?v=1788360542"},{"product_id":"berbere","title":"Berbere ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBerbere, the Ethiopian spice blend with fiery heat and fruity depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBerbere is the national spice blend of Ethiopia and the aromatic heart of East African cooking. We compose it in our workshop in Klingenberg am Main from black pepper, fenugreek seed, ginger, cinnamon blossom, coriander seeds, bird's-eye chili, ajowan seeds, cardamom, allspice and cloves. The character: fiery-hot with fruity depth, floral from the fenugreek, warm from the cinnamon and with a long aromatic finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBerbere is the seasoning for doro wat (Ethiopian chicken curry), kitfo (tartare with berbere butter), misir wat (lentil stew), braises with lamb and beef, poultry, game, terrines and goose liver. Also for vegetable stews with lentils or beans, in tomato sauces, bean pans, couscous or as a seasoning for minced meat and burgers. Classically, berbere is sweated in niter kibbeh (spiced clarified butter), where it releases its aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Berbere is distinctly hot, mainly from the bird's-eye chili. Work your way up carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table or serve over yoghurt, which softens the heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Doro Wat – Ethiopian chicken curry\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Ethiopian Sunday classic, simpler than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g chicken legs or thighs\u003c\/li\u003e\n\u003cli\u003e3 large onions, very finely chopped\u003c\/li\u003e\n\u003cli\u003e2 tbsp Berbere\u003c\/li\u003e\n\u003cli\u003e4 tbsp butter (or niter kibbeh, if available)\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic, a thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e250 ml chicken stock, 4 hard-boiled eggs\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e for African authenticity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Dry-roast the onions in a heavy pan without fat over medium heat for twenty minutes, stirring, until golden brown. Add the butter, keep stirring, then add garlic, ginger and berbere and sweat for a minute. Deglaze with stock, add the chicken and salt, and braise gently, covered, for 40 minutes. Score the eggs several times and let them steep in the sauce for the last 10 minutes. Serve with injera flatbread or basmati rice and a dollop of yoghurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Berbere?\u003c\/strong\u003e We use specially roasted fenugreek – this makes the blend noticeably more floral and less bitter than most imported berberes. The \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e rounds off the authenticity.\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\u003eEthiopian spice blend with bird's-eye chili, fenugreek and cinnamon blossom\u003c\/li\u003e\n\u003cli\u003eA fiery-hot character with fruity depth and floral seasoning\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for doro wat, lentil stews, lamb, poultry and terrines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated hot blends are our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e from Tunisia and our \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e from Louisiana. Mexican depth with a chocolate edge comes from our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e; the Japanese heat variant is \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle. Salt for broths and stews: the mineral \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e or the smoky-hot \u003ca href=\"\/en\/products\/rauchiges-chilisalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chili salt\u003c\/strong\u003e\u003c\/a\u003e as a table salt. For the oriental bridge, our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e with pepper and cardamom is a great addition. A sweet-fruity companion to the heat is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Berbere?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot – noticeably fierier than \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003eHarissa\u003c\/a\u003e thanks to the bird's-eye chili, but with a fruity-floral depth. If you can't take much heat, dose sparingly and combine with yoghurt or sour cream, which soften the heat considerably.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Berbere for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for doro wat (chicken curry), misir wat (lentil stew), kitfo (berbere-butter tartare), lamb and beef braises, game and poultry. Also in bean stews, tomato sauces, in minced meat and even as a rub for spare ribs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is niter kibbeh?\u003c\/strong\u003e\u003cbr\u003e\nNiter kibbeh is Ethiopian clarified butter in which berbere is heated with garlic, ginger and cardamom before cooking. Similar to Indian ghee, but seasoned. To try it: melt butter gently with a teaspoon of berbere and garlic, clarify and strain through a cloth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Berbere and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003eHarissa\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e is the Tunisian blend with chili, caraway and garlic, hotter with a cumin depth. Berbere is the Ethiopian version with fenugreek, cinnamon blossom and bird's-eye chili, fierier and more fruity-floral. Harissa for North African lamb, berbere for highland braises.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Berbere?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, noticeably fierier than Harissa thanks to the bird's-eye chili, but with a fruity-floral depth. If you can't take much heat, dose sparingly and combine with yoghurt or sour cream, which soften the heat considerably.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Berbere for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for doro wat (chicken curry), misir wat (lentil stew), kitfo (berbere-butter tartare), lamb and beef braises, game and poultry. Also in bean stews, tomato sauces, in minced meat and even as a rub for spare ribs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is niter kibbeh?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Niter kibbeh is Ethiopian clarified butter in which berbere is heated with garlic, ginger and cardamom before cooking. Similar to Indian ghee, but seasoned. To try it, melt butter gently with a teaspoon of berbere and garlic, clarify and strain through a cloth.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Berbere and Harissa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Harissa is the Tunisian blend with chili, caraway and garlic, hotter with a cumin depth. Berbere is the Ethiopian version with fenugreek, cinnamon blossom and bird's-eye chili, fierier and more fruity-floral. Harissa for North African lamb, berbere for highland braises.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564771643658,"sku":"30398","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/berbere-845182.jpg?v=1736523010"},{"product_id":"melange-du-jardin","title":"Mélange du Jardin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange du Jardin, a fresh garden-herb blend for quark, salads and cold dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange du Jardin is our garden-herb blend for fresh, cold cooking. We compose it in our workshop in Klingenberg am Main from chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon. The character: fresh and herby with a fine onion depth and a subtle aniseed note from the tarragon that brings quark, salads and dips to life without overpowering them.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMélange du Jardin is a universal herb seasoning for cold and warm dishes. Stir it straight into salad dressings and vinaigrettes, season quark, cream cheese and yoghurt dips for aromatic spreads, or scatter it over grilled vegetables and oven vegetables before roasting. Also for fish and seafood, for fried potatoes, baked potatoes and potato salad, in soups and sauces as a finishing note, and fresh over scrambled egg and omelette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The fine herbs release their aroma best when fresh. Scatter Mélange du Jardin over the finished dish or stir it into a cold base rather than cooking it for a long time. Shake briefly before use so the herbs are evenly distributed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: herb vinaigrette for leaf salad\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 3 tbsp olive oil, 1 tbsp white wine vinegar or \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e, 1 tsp Dijon mustard and 1 tsp Mélange du Jardin into a screw-top jar.\u003c\/li\u003e\n\u003cli\u003eAdd a pinch of salt and shake vigorously until the vinaigrette binds to a creamy texture.\u003c\/li\u003e\n\u003cli\u003ePour over mixed leaf salad with cherry tomatoes, cucumber and fresh goat's cheese, optionally add a drizzle of \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTen components for the typical garden seasoning: chives and parsley for the fresh base, red onions and garlic for the savoury depth, dill tips and chervil for the fine freshness, lovage for the herby core, wild garlic for the garlicky note, tarragon for the subtle aniseed tip and paprika for a rounded colour.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGarden-herb blend of ten components with chives, dill and tarragon\u003c\/li\u003e\n\u003cli\u003eFresh and herby with a fine onion depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eIdeal for quark, salads, dips and cold dishes\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Mediterranean herb world, \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic choice. With tomato and lemon myrtle, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e comes into play. The salt counterpart for herb cooking is our \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerb Seasoning Salt\u003c\/strong\u003e\u003c\/a\u003e. As a vinaigrette base we recommend \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are in Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nChives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon – ten components for the typically fresh garden seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange du Jardin differ from herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth – ideal for quark, salads and cold dishes rather than for braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I shake the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are in Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon, ten components for the typically fresh garden seasoning.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange du Jardin differ from herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Herbes de Provence are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth, ideal for quark, salads and cold dishes rather than for braises.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\"}},{\"@type\":\"Question\",\"name\":\"Why should I shake the blend before use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"12 g","offer_id":50684621062410,"sku":"31497","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"150 g","offer_id":50684621095178,"sku":"23829","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange-du-jardin-990316.jpg?v=1736624487"},{"product_id":"kreuzkummel-1","title":"Ground Cumin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround cumin, the key spice of world cuisine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCumin, also called kumin, is one of the most widely used spices in the world and the aromatic foundation of countless cuisines, from India through the Orient to Mexico and North Africa. Its aroma is warm, earthy and lightly nutty with a characteristic intensity that carries and connects dishes. Ground, it unfolds its full aroma immediately and works in evenly. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIndispensable in curries, masalas, garam masala and ras el hanout, equally in falafel, hummus, tagines, chili con carne, Mexican salsas and Arabic meat dishes. Ground cumin works both as a cooked-in spice and as a finish. It goes especially well with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePulses: lentils, chickpeas, beans, peas\u003c\/li\u003e\n\u003cli\u003eVegetables: aubergines, pumpkin, potatoes, cabbage, onions\u003c\/li\u003e\n\u003cli\u003eMeat: lamb, beef, chicken, minced meat\u003c\/li\u003e\n\u003cli\u003eGrains: rice, couscous, bulgur\u003c\/li\u003e\n\u003cli\u003eCheese and bread in a hearty Mediterranean-style combination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Ground cumin loses its aroma faster than whole. Store it dry, dark and well sealed and use it up within about 6 to 9 months. Heating it briefly in oil or fat develops the aroma further.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: oriental lentil soup\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat onions and garlic in olive oil, roast 1 tsp cumin and a pinch of \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e along. Add red lentils, top up with stock, simmer for 20 minutes. Season with lemon juice and serve with fresh parsley. A dish with depth that needs only a few 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\u003eGround cumin with a warm, earthy-nutty aroma\u003c\/li\u003e\n\u003cli\u003eReady to use, evenly distributed\u003c\/li\u003e\n\u003cli\u003eA key spice for Indian, oriental and Mexican cooking\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\u003eIf you prefer whole cumin for fresh roasting: \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole cumin\u003c\/strong\u003e\u003c\/a\u003e. For ready blends: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For oriental classics: \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRas el Hanout\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. As a companion seed: \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\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\u003eShould I use ground or whole cumin?\u003c\/strong\u003e\u003cbr\u003e\nWhole for roasting in fat (tadka technique) for full aroma development, ground for quick, even seasoning in marinades, rubs and fast blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConfusion with caraway?\u003c\/strong\u003e\u003cbr\u003e\nCumin and \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecaraway\u003c\/strong\u003e\u003c\/a\u003e are completely different spices, even though they look similar. Cumin is earthy-peppery (curry, falafel), caraway is sweetish-warm (bread, sauerkraut).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does ground cumin keep?\u003c\/strong\u003e\u003cbr\u003e\nStored dry and dark, around 6 to 9 months is optimal. After that the aroma fades noticeably, which is why smaller amounts make sense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does ground cumin go especially well with?\u003c\/strong\u003e\u003cbr\u003e\nWith curries, tagines, chili con carne, falafel, hummus, lamb dishes as well as oriental soups and stews.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Should I use ground or whole cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whole for roasting in fat (tadka technique) for full aroma development, ground for quick, even seasoning in marinades, rubs and fast blends.\"}},{\"@type\":\"Question\",\"name\":\"Confusion with caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cumin and caraway are completely different spices, even though they look similar. Cumin is earthy-peppery for curry and falafel, caraway is sweetish-warm for bread and sauerkraut.\"}},{\"@type\":\"Question\",\"name\":\"How long does ground cumin keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored dry and dark, around 6 to 9 months is optimal. After that the aroma fades noticeably, which is why smaller amounts make sense.\"}},{\"@type\":\"Question\",\"name\":\"What does ground cumin go especially well with?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With curries, tagines, chili con carne, falafel, hummus, lamb dishes as well as oriental soups and stews.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564825874698,"sku":"30776","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kreuzkuemmel-gemahlen-591926.jpg?v=1738084189"},{"product_id":"dillspitzen","title":"Dill tips","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDill tips, freeze-dried with preserved colour and full aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDill tips, also known as cucumber herb, are the classic kitchen herb of Nordic and Eastern European cuisine. Gentle freeze-drying preserves their colour and intense aroma. As soon as they come into contact with liquid, they come close to fresh dill again, so you can refine your dishes any time without a fresh bunch in the fridge.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDill tips go with beans, cucumbers, carrots, beetroot, celery, spinach and courgettes, as well as eggs, potatoes, rice and fish and seafood. Sprinkle them over quark, yoghurt dips and salads or stir them into sauces. Add them towards the end of cooking so the aroma stays fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e freeze-dried herbs strongly attract water. Keep the tin tightly closed and store it dry, otherwise the tips will clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick mustard and dill sauce for salmon\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic Scandinavian sauce for gravlax, stirred together in five minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or fine\u003c\/li\u003e\n\u003cli\u003e1 tsp medium-hot mustard\u003c\/li\u003e\n\u003cli\u003e2 tbsp sugar\u003c\/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c\/li\u003e\n\u003cli\u003e6 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp dill tips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e mix the mustard, sugar and vinegar, slowly stir in the oil until the sauce binds creamily. Stir in the dill tips and let it rest briefly. Serve with gravlax, smoked fish or boiled potatoes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes dill tips special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze-drying removes the water from the dill at low temperatures without heating it. This preserves the fresh green and the essential oils that are often lost in air-dried herbs. The result is closer to fresh dill than any other drying method.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried dill tips with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eAlso known as cucumber herb\u003c\/li\u003e\n\u003cli\u003eA classic with fish, eggs, cucumbers and potatoes\u003c\/li\u003e\n\u003cli\u003eWith liquid almost like fresh dill\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the classic mustard and dill sauce with salmon, our \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard coarse\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard fine\u003c\/strong\u003e\u003c\/a\u003e is a great fit. With fish and boiled potatoes we recommend our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, and for a citrus freshness our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use freeze-dried dill tips?\u003c\/strong\u003e\u003cbr\u003e\nYou can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store dill tips correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are dill tips best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre freeze-dried dill tips as good as fresh dill?\u003c\/strong\u003e\u003cbr\u003e\nThey come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use freeze-dried dill tips?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You can sprinkle them straight over food or soak them briefly in a little liquid, then they come very close to fresh dill. Best added towards the end of cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store dill tips correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry and tightly closed. Freeze-dried herbs attract water and otherwise clump. Close the tin firmly again after each use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are dill tips best suited for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fish and seafood, cucumber salad, quark and dips, egg dishes, potatoes and for the classic mustard and dill sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are freeze-dried dill tips as good as fresh dill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They come very close. Freeze-drying preserves colour and aroma much better than ordinary air-drying, and activated with liquid they taste almost fresh.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564826104074,"sku":"30778","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/dillspitzen_gf-294481.jpg?v=1736523190"},{"product_id":"butterbrot-gewuerz-dose","title":"Butterbrot Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eButterbrot Seasoning — a hearty seasoning salt for bread, tomato and radish\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eButterbrot Seasoning is a classic German seasoning salt that lifts any open sandwich, any tomato-mozzarella and any radish slice to a new level. We compose it in our workshop in Klingenberg am Main from two salts and seven spices: fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e as the base, smoky Salish Alderwood sea salt, caraway, black pepper, cumin, coriander, nigella, nutmeg, lemon peel and garlic. A subtle composition with depth and a light smoky 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\u003eA bread seasoning for buttered bread, tomato-mozzarella, avocado bread, radish, raw vegetables, steamed and boiled potatoes, quark, cream cheese and salads. Scatter fresh over the dish, don't cook it in, or the fine aromas escape. A small pinch is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Butterbrot Seasoning already contains two salts. Please don't add extra salt, or the bread turns too salty. A pinch is usually enough for one slice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice a ripe tomato and a buffalo mozzarella, arrange them alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and add a few basil leaves.\u003c\/li\u003e\n\u003cli\u003eScatter a pinch of Butterbrot Seasoning over the top and serve immediately.\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\u003eSeasoning salt with Luisenhaller deep-rock salt and smoky Salish Alderwood sea salt\u003c\/li\u003e\n\u003cli\u003eWith caraway, cumin, coriander, nigella and nutmeg\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a bread, tomato and radish seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to use the salt on its own, reach for \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e as an everyday salt. For steak and game, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e with three black peppers is a great addition. As a fruity finishing pepper we recommend the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. For vegetables and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is ideal.\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 Butterbrot Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Salish Alderwood sea salt?\u003c\/strong\u003e\u003cbr\u003e\nA Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Butterbrot Seasoning already contains two salts — Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Butterbrot Seasoning for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Butterbrot Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Salish Alderwood sea salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Butterbrot Seasoning already contains two salts, Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Butterbrot Seasoning for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50683000160522,"sku":"30786","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50683000127754,"sku":"31251","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50683000094986,"sku":"23133","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683000193290,"sku":"22775","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/butterbrot-gewuerz-titelbild-neu.jpg?v=1788360467"},{"product_id":"macis-gemahlen","title":"Ground Mace","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround mace – finely ground nutmeg flower for pastries and sauces\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround mace, also called nutmeg flower, is the aromatic net that hugs the shell of the nutmeg. The orange-red colour is characteristic of mace of the best quality. In ground form ready to use immediately – ideal for baking doughs, sauces and fine sausages, where the aroma should be evenly distributed. 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\u003eMace has the aromatic-warm taste of nutmeg, but is considerably milder. Mace refines potato dishes, fine soups as well as desserts, cakes and pastries. An exciting spice for the Christmas season. A classic in cooked sausages, liver sausages and fine cream sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e ground mace loses aroma after a few months. Store dry, dark and well sealed, and buy it in manageable quantities.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGround mace, the fine nutmeg flower\u003c\/li\u003e\n\u003cli\u003eA characteristic orange-red colour\u003c\/li\u003e\n\u003cli\u003eFor mashed potato, soups, sauces and sausages\u003c\/li\u003e\n\u003cli\u003eAlso for gingerbread and Christmas baking\u003c\/li\u003e\n\u003cli\u003eReady to use for even aroma distribution\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated: \u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e as whole nuts for fresh grating. Whole mace: \u003ca href=\"\/en\/products\/macis-ungemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole mace\u003c\/strong\u003e\u003c\/a\u003e. For fine pastries: \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg gingerbread spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e. For minced-meat sausages: \u003ca href=\"\/en\/products\/klasse-hackipulver\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlasse Hackipulver\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhen ground, when whole?\u003c\/strong\u003e\u003cbr\u003e\nGround for baking doughs, sausages, sauces and everything where the aroma should be evenly distributed. Whole for soups to cook along or for fresh mortaring.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose ground mace?\u003c\/strong\u003e\u003cbr\u003e\nSparingly: about ¼ tsp per 4 portions of mashed potato or sauce. Mace is mild, but easy to overdose.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does ground mace keep?\u003c\/strong\u003e\u003cbr\u003e\nGround mace loses aroma after 6–9 months. Store dry and dark.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does mace differ from nutmeg powder?\u003c\/strong\u003e\u003cbr\u003e\nMace is milder, more elegant and finer. Nutmeg powder is stronger and more savoury. Both from the same fruit, but different plant parts.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"When ground, when whole?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ground for baking doughs, sausages, sauces and everything where the aroma should be evenly distributed. Whole for soups to cook along or for fresh mortaring.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose ground mace?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly. About a quarter teaspoon per 4 portions of mashed potato or sauce. Mace is mild, but easy to overdose.\"}},{\"@type\":\"Question\",\"name\":\"How long does ground mace keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ground mace loses aroma after six to nine months. Store dry and dark.\"}},{\"@type\":\"Question\",\"name\":\"How does mace differ from nutmeg powder?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mace is milder, more elegant and finer. Nutmeg powder is stronger and more savoury. Both from the same fruit, but different plant parts.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564836327690,"sku":"30871","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/macis-gemahlen.jpg?v=1738650530"},{"product_id":"muskatnuss-1","title":"Whole Nutmeg","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole nutmeg, intensely savoury for potatoes, pumpkin and Christmas baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNutmeg is one of the few spices that home cooks regularly use wrongly – namely ground, from the packet. Nutmeg grated fresh over the dish tastes worlds more intense and deep, because the essential oils survive only a few minutes. We supply our nutmegs whole, checked for size and aroma, packed in our workshop in Klingenberg am Main. So you decide yourself when the spice reaches the plate.\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 mashed potato, crushed potatoes, spinach, cauliflower, pumpkin soup and béchamel. Seasons mince bolognese, lasagne, rissoles, meat fillings, egg dishes and pasta sauces. Also in gingerbread, speculoos, stollen, mulled wine and punch. Also an insider tip for seafood and sauces with cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e please grate nutmeg only at the end of cooking and directly over the dish. When cooked along, the fine aromas fade.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: creamy mashed potato\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe simplest dish in the world – and the acid test for good nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg floury potatoes\u003c\/li\u003e\n\u003cli\u003e200 ml warm milk\u003c\/li\u003e\n\u003cli\u003e50 g butter\u003c\/li\u003e\n\u003cli\u003e1\/2 freshly grated nutmeg\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: 1 tsp \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e for a roasted aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Peel the potatoes, cut into pieces and cook soft in salted water for about 20 minutes. Drain and let them steam off briefly. Mash with a masher or ricer, stir in warm milk and butter. Season with salt and pepper. Just before serving, grate the half nutmeg fresh over the purée – and generously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy whole nutmeg?\u003c\/strong\u003e Already-grated nutmeg loses its essential oils within a few days and then tastes only of wood. Grated fresh over the warm purée, the full, warm aroma unfolds only through the rising heat. It is exactly this moment that makes the difference between “okay” and “really good”.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole nutmegs, checked for size and aroma\u003c\/li\u003e\n\u003cli\u003eIntensely savoury with a warm, lightly sweetish note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFresh grating works best with the \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane Premium Zester grater\u003c\/strong\u003e\u003c\/a\u003e – the classic for nutmeg, citrus zest and hard cheese. If you like nutmeg as part of a blend, reach for \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e with roasted onions and blue fenugreek. Classic companions in German cooking are our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. The sister ingredient \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace (nutmeg flower)\u003c\/strong\u003e\u003c\/a\u003e brings a similar but finer aroma to light sauces.\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 grate nutmeg correctly?\u003c\/strong\u003e\u003cbr\u003e\nWith a fine grater, ideally a \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane Zester\u003c\/strong\u003e\u003c\/a\u003e. The nutmeg is stroked lightly over the grater; about two to three strokes per dish are enough for four portions. Grate directly over the dish so the aroma doesn't fade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use nutmeg for?\u003c\/strong\u003e\u003cbr\u003e\nFor mashed potato, spinach, pumpkin soup, béchamel, lasagne, rissoles, egg dishes, pasta with cream, gingerbread, speculoos, stollen, mulled wine and punch. Also with seafood and desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between nutmeg and mace?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same nutmeg tree. The nutmeg is the dried seed, \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e is the red seed coat. Mace tastes a little finer, less earthy, with a light pepperiness. In fine cuisine, light sauces are often seasoned with mace rather than nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does a whole nutmeg keep?\u003c\/strong\u003e\u003cbr\u003e\nStored cool and dry, several years. The essential oils stay protected in the shell. Once the nut has been grated, the grated powder should be used within a few days.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I grate nutmeg correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With a fine grater, ideally a Microplane Zester. The nutmeg is stroked lightly over the grater, about two to three strokes per dish are enough for four portions. Grate directly over the dish so the aroma does not fade.\"}},{\"@type\":\"Question\",\"name\":\"What can I use nutmeg for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For mashed potato, spinach, pumpkin soup, béchamel, lasagne, rissoles, egg dishes, pasta with cream, gingerbread, speculoos, stollen, mulled wine and punch. Also with seafood and desserts.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between nutmeg and mace?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both come from the same nutmeg tree. The nutmeg is the dried seed, mace is the red seed coat. Mace tastes a little finer, less earthy, with a light pepperiness. In fine cuisine, light sauces are often seasoned with mace rather than nutmeg.\"}},{\"@type\":\"Question\",\"name\":\"How long does a whole nutmeg keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored cool and dry, several years. The essential oils stay protected in the shell. Once the nut has been grated, the grated powder should be used within a few days.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564876992778,"sku":"30934","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aga_shopify_muskatnuss.png?v=1747771813"},{"product_id":"aktivator-fur-alles-aus-dem-boden","title":"Activator for everything from the soil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eActivator for everything from the ground, a seasoning salt for vegetables and root vegetables by Stefan Marquard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Activator for everything from the ground is a seasoning salt for vegetables based on the concept of star chef Stefan Marquard, made and bottled in our workshop in Klingenberg am Main. We blend it from rock salt from Germany, cane sugar, black pepper, caraway, cumin, lovage and mace. The idea behind it: you massage the seasoning salt into the raw vegetables before cooking, so the aromas soak in deeply, boost the natural flavour and shorten the cooking time.\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\u003eFor all kinds of vegetables – especially root vegetables such as carrots, celeriac, parsnips, beetroot and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of vegetables. Mix the seasoning salt in well so that every piece is coated, then leave it to work for about five minutes and afterwards fry, steam or roast in the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The activator already contains salt, so you do not need to add any extra. Activate the vegetables before cooking, not afterwards – that is the only way the aromas really soak in.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Roasted oven vegetables\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eColourful, aromatic and with little effort – the perfect side dish or main course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eapprox. 1 kg mixed root vegetables (carrots, parsnips, beetroot, sweet potato)\u003c\/li\u003e\n\u003cli\u003eapprox. 12 g Activator for everything from the ground\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 sprigs rosemary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Wash, peel and cut the vegetables into bite-sized pieces. Mix well with the activator and leave to work for five minutes. Then toss with the olive oil, spread on a tray with the rosemary and roast at 200°C for about 30 minutes until golden brown.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRock salt from Germany forms the savoury base, and a hint of cane sugar rounds it off. Caraway and cumin give the warm, earthy spice that goes especially well with root vegetables. Lovage brings the herbal, hearty depth, mace a fine, slightly nutty note and black pepper the subtly sharp accent.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt for vegetables and root vegetables based on the concept of star chef Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWith rock salt from Germany, caraway, cumin, lovage and mace\u003c\/li\u003e\n\u003cli\u003eMix in before cooking, around 12 g per 1 kg of vegetables, leave 5 minutes to work\u003c\/li\u003e\n\u003cli\u003eBoosts the natural flavour and shortens the cooking time\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\u003eThe activator principle exists for every ingredient: \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything that flies\u003c\/strong\u003e\u003c\/a\u003e for poultry and \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-schwimmt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything that swims\u003c\/strong\u003e\u003c\/a\u003e for fish. A fine finishing salt like \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e suits oven vegetables beautifully, and for seasoning freshly ground \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e is perfect. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is an activator?\u003c\/strong\u003e\u003cbr\u003e\nA seasoning salt that you massage into raw vegetables before cooking. In its raw state the spices penetrate especially deeply, boost the natural flavour and shorten the cooking time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nAround 12 g, so just under a tablespoon, per 1 kg of vegetables. Mix it in well and leave it to work for about five minutes before you cook the vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich vegetables is it suitable for?\u003c\/strong\u003e\u003cbr\u003e\nEspecially for root vegetables such as carrots, celeriac, parsnips and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use it for meat or fish?\u003c\/strong\u003e\u003cbr\u003e\nIt is tuned for vegetables. For poultry there is the Activator for everything that flies, and for fish the Activator for everything that swims.\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 an activator?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A seasoning salt that you massage into raw vegetables before cooking. In its raw state the spices penetrate especially deeply, boost the natural flavour and shorten the cooking time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Around 12 g, so just under a tablespoon, per 1 kg of vegetables. Mix it in well and leave it to work for about five minutes before you cook the vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which vegetables is it suitable for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Especially for root vegetables such as carrots, celeriac, parsnips and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it for meat or fish?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is tuned for vegetables. For poultry there is the Activator for everything that flies and for fish the Activator for everything that swims.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564885086474,"sku":"30957","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aktivator_alles-aus-dem-boden-244560.jpg?v=1736522998"},{"product_id":"kartoffelstampfgewuerz-dose","title":"Mashed Potato Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMashed Potato Seasoning — the seasoning for creamy mashed potatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMashed Potato Seasoning is our classic for any dish that wants to make more of a potato. We compose it in our workshop in Klingenberg am Main from roasted onions, salt, coriander, caraway, mace, black pepper, blue fenugreek, smoked salt, cumin, garlic and allspice. A warm, hearty blend with fine depth that turns ordinary mash into a proper main meal.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically for creamy mashed and stamped potatoes. Also excellent in potato soups, stews, carrot and celeriac mash, sweet-potato mash, potato bakes, vegetable gratins and fried potatoes. A teaspoon per 1 kg of potatoes is usually enough to start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Mashed Potato Seasoning already contains salt and smoked salt. Please go easy on additional salt when cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic mashed potatoes in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel 1 kg of floury potatoes and boil them soft in salted water.\u003c\/li\u003e\n\u003cli\u003eDrain and press through a ricer or mash with a masher.\u003c\/li\u003e\n\u003cli\u003eFold in 200 ml warm milk and 50 g butter, add a teaspoon of Mashed Potato Seasoning and stir briefly.\u003c\/li\u003e\n\u003cli\u003eSeason with freshly grated \u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e, and adjust with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e if needed.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eClassic potato seasoning with roasted onions and blue fenugreek\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for mash, stamped potatoes, soups and bakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor vegetable and stew dishes, reach for \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e. Over bread, tomato and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For salads, the \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. As a pepper finish, use \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. As an everyday salt we recommend \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Mashed Potato Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nBlue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mashed Potato Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the seasoning also suitable for sweet potatoes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Mashed Potato Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is blue fenugreek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Blue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Mashed Potato Seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the seasoning also suitable for sweet potatoes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683831779594,"sku":"30977","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683831746826,"sku":"31262","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683831714058,"sku":"23139","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffel.jpg?v=1789414069"},{"product_id":"gewurzamt-vadouvan-1","title":"Vadouvan","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVadouvan, a fermented Indo-French spice blend with umami depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVadouvan is one of the most fascinating spice preparations in the world: Indo-French in tradition, fermented like a fine umami paste, rich and complex like a perfected curry. Born in the former French colonial territory of Pondicherry on the Indian coast, Vadouvan unites Indian curry aromas with the refining influence of French cooking. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweated in butter or oil, the blend develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use Vadouvan\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables, meat or pulses and fry as usual.\u003c\/li\u003e\n\u003cli\u003ePour in stock, coconut milk or cream and season to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not burn Vadouvan at too high a heat, or the spices turn bitter. Store cool, dry and tightly closed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is Vadouvan good for?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Vadouvan also shines in yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA fermented blend of onions, garlic, lentils and Indian spices\u003c\/li\u003e\n\u003cli\u003eComplex umami depth instead of pure heat\u003c\/li\u003e\n\u003cli\u003eIdeal for curries, broths, cream sauces and marinades\u003c\/li\u003e\n\u003cli\u003eMade and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAvailable in the 7 g sample size and the 70 g tin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn a vadouvan base: our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for quick everyday cooking and the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e. For the Indian world of spice: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes is Vadouvan good for?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Vadouvan used correctly?\u003c\/strong\u003e\u003cbr\u003e\nSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Vadouvan taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes is Vadouvan good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Vadouvan used correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683585429770,"sku":"30986","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683585397002,"sku":"23216","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vadouvan.jpg?v=1789414178"},{"product_id":"gemuseschmackes-dose","title":"Gemüseschmackes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGemüseschmackes, the all-purpose seasoning secret with vadouvan depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes turns plain vegetables into a dish with character. We compose this all-purpose blend in our workshop in Klingenberg am Main around fermented vadouvan, sun-ripened tomato and Mediterranean herbs. The profile: a savoury, lightly roasted opening, a warm herb heart of basil, oregano, thyme and rosemary, and a long, umami-rich finish with a fine, balanced heat. More Mediterranean than curry, with more depth than any classic vegetable seasoning.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGemüseschmackes works with roasted vegetables, potato dishes, vegetable pans, stews, bowls, pasta and pulses, and is excellent on tofu, lentils and in soups too. A tablespoon while searing, roasting or cooking is all it takes. Many of our customers even scatter it over breaded fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e As a rule of thumb, use one heaped tablespoon per four portions. Add the blend straight into the hot oil while searing so the vadouvan and tomato release their roasted aromas, or scatter it over finished roasted vegetables at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean roasted vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003eOn a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast the vegetables for 25 to 30 minutes until golden, turning once.\u003c\/li\u003e\n\u003cli\u003eTo finish, season with a little \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e and serve with a yoghurt dip or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAt its core is fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e made from onions, garlic, lentils and fenugreek, which gives the blend its umami-like depth. Added to that are sun-ripened tomato and paprika for fruit and colour, a Mediterranean herb line-up of basil, oregano, thyme, rosemary, bay and myrtle, plus star anise, mace, fennel and coriander for aromatic depth. Green and black pepper set the fine, balanced heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAll-purpose blend with fermented vadouvan, tomato and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eUmami-like depth with a warm herb heart and a fine heat\u003c\/li\u003e\n\u003cli\u003eReady-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pure, unblended base, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt Vadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to season with salt, go for \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzsalz-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Curry\u003c\/strong\u003e\u003c\/a\u003e. For rustic breads and dips we recommend \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Gemüseschmackes and Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes builds on vadouvan and extends it considerably. While \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gemüseschmackes best for?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Gemüseschmackes?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gemüseschmackes vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Gemüseschmackes and Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes builds on vadouvan and extends it considerably. While Vadouvan is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Gemüseschmackes best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Gemüseschmackes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gemüseschmackes vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50683412578570,"sku":"30993","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683412545802,"sku":"31258","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907249279242,"sku":"23552","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683412611338,"sku":"22776","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemueseschmackes.jpg?v=1789414229"},{"product_id":"hollands-frittenwurze-2","title":"Dutch Fries Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDutch fries seasoning, the chips salt from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDutch fries seasoning is our bestseller for everything fried, roasted and from the air fryer. In our workshop in Klingenberg am Main we mix salt, tomato, paprika, garlic, onion, parsley, lovage and a few secret components that make up the profile. The character: savoury-tomatoey on the attack, garlic-warm in the background, with a herby lovage depth and a saltiness that sits exactly on the crisp chips – without sliding off.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDutch fries seasoning is an all-rounder for deep fryer, oven and air fryer: for classic chips, sweet-potato fries, wedges, potato wedges, rösti, hash browns and fried potatoes. Also over burger patties, hot dogs, filled wraps, grilled corn on the cob or as a seasoning salt in salad dressing. Dust straight from the pan or fryer with the fries seasoning, toss briefly – done. If you fancy some variation, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e as a dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dutch fries seasoning already contains salt. Please don't add extra salt, or the dish will be too salty. Season chips only after frying or baking, never before – otherwise the garlic burns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: home-made oven wedges with garlic aioli\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA chips classic at restaurant level, on the table in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg waxy potatoes, unpeeled and cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp Dutch fries seasoning (to scatter after baking)\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e (to scatter)\u003c\/li\u003e\n\u003cli\u003eFor the aioli: 200 g mayonnaise, 3 cloves of garlic pressed, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e for the aioli freshness kick\u003c\/li\u003e\n\u003cli\u003eFresh parsley to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Soak the potato wedges in cold water for ten minutes (draws out the starch and makes them crisper), drain, pat dry well. Mix with olive oil, spread in a single layer on a baking tray. Bake at 220 °C fan for 30 minutes, turning once. Take out of the oven, immediately dust hot with Dutch fries seasoning and sweet paprika, toss. Stir an aioli from mayo, garlic, lemon and garden-herb salad seasoning – ready in 30 seconds. Serve with fresh parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Dutch fries seasoning?\u003c\/strong\u003e Lovage is the secret weapon. While standard chips salts rely only on salt and garlic powder, lovage brings in the herby depth that lifts chips from \"tasty\" to \"exceptional\". Just as important: seasoning only after frying – the aromas then stay intact.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA seasoning salt with tomato, paprika, lovage and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for chips, wedges, fried potatoes, rösti and burgers\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mashed potato and mash, reach for the \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e – the potato-heavy sister of the fries seasoning. Over bread and dripping bread, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebread-and-butter spice\u003c\/strong\u003e\u003c\/a\u003e is first choice. For the salad bowl alongside: \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e. Classic companions to a bratwurst are our \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for rolls and our \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e as a spread. For the hot variant: a dollop of \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e in the mayo. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season chips with the fries seasoning?\u003c\/strong\u003e\u003cbr\u003e\nAlways only after frying or baking, immediately as they come out of the hot fat or oven – the seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it also work in the air fryer?\u003c\/strong\u003e\u003cbr\u003e\nYes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint – it works more concentrated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Dutch fries seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nOver avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings – half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I season chips with the fries seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always only after frying or baking, immediately as they come out of the hot fat or oven. The seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it also work in the air fryer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint, it works more concentrated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Dutch fries seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings: half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"140 g","offer_id":50683645952266,"sku":"30997","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":50786693677322,"sku":"23561","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":50683645985034,"sku":"22779","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/hollands-frittenwuerze.jpg?v=1738650463"},{"product_id":"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":"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":"meersalz","title":"Sea Salt, coarse","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSea Salt, coarse, Mediterranean salt in pure handwork\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMediterranean sea salt obtained in pure handwork, sorted and packed by Altes Gewürzamt. A classic, all-natural salt with a coarse grain, mineral and without aftertaste, the robust salt for the salt mill, the salt crust and crunchy pasta water.\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\u003eWonderful with fresh tomatoes, radish, vegetables, potatoes, rice and pasta. Ideal for large cuts of meat and for cooking in a salt crust. Also a classic in pasta water and in the salt mill. For steaks, put it straight onto the meat before searing, the coarse grain gives a crunchy crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry and well sealed. With long storage it can clump slightly, no problem, just break it up.\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\u003eMediterranean sea salt with a coarse grain\u003c\/li\u003e\n\u003cli\u003eObtained in pure handwork\u003c\/li\u003e\n\u003cli\u003eMineral and all-natural\u003c\/li\u003e\n\u003cli\u003eFor salt mill, salt crust and pasta water\u003c\/li\u003e\n\u003cli\u003eA classic for robust everyday cooking\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 fine variant \u003ca href=\"\/en\/products\/meersalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine sea salt\u003c\/strong\u003e\u003c\/a\u003e is ideal for salad dressings and the table. Fine finishing salts are \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e. A black accent comes from \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black salt\u003c\/strong\u003e\u003c\/a\u003e. The pepper counterpart for the mill is \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e for steaks and game.\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 coarse sea salt good for?\u003c\/strong\u003e\u003cbr\u003e\nFor the salt mill with a crisp grind, for pasta water, for salt crusts when baking, for steak rubs and as a coarse table salt for meals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use coarse or fine salt with steak?\u003c\/strong\u003e\u003cbr\u003e\nPut coarse sea salt straight onto the meat before searing, the grains draw moisture and form a crunchy salt crust. After cooking, season again with a finer finishing salt such as \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between coarse sea salt and a salt crust?\u003c\/strong\u003e\u003cbr\u003e\nFor a salt crust you mix coarse sea salt with egg white into a paste-like mass that envelops the food. This keeps the aroma inside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store coarse salt?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed. With long storage it can clump slightly, no problem, just break it up.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is coarse sea salt good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For the salt mill with a crisp grind, for pasta water, for salt crusts when baking, for steak rubs and as a coarse table salt for meals.\"}},{\"@type\":\"Question\",\"name\":\"Should I use coarse or fine salt with steak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Put coarse sea salt straight onto the meat before searing, the grains draw moisture and form a crunchy salt crust. After cooking, season again with a finer finishing salt such as fleur de sel.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between coarse sea salt and a salt crust?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For a salt crust you mix coarse sea salt with egg white into a paste-like mass that envelops the food. This keeps the aroma inside.\"}},{\"@type\":\"Question\",\"name\":\"How do I store coarse salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed. With long storage it can clump slightly, no problem, just break it up.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564978639114,"sku":"14366","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Meersalz_Portugal_grob-420673.png?v=1736428773"},{"product_id":"natursteinsalz","title":"Natural Rock Salt, fine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eNatural rock salt, fine – pure mine salt for everyday cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePure, finely ground rock salt from traditional salt mines. A practical everyday salt with a clear, mild salt note and a fine grain. Quick-dissolving and ideal for late seasoning.\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 salting meat, vegetables, potatoes and pasta water. Also for soups, sauces and baked goods. A detailed description of the salt as well as the recipe for salted almonds can be found in the book „Salz“ by Ingo Holland.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry and well sealed. Should the fine salt clump through moisture, it can easily be broken up again.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: salted almonds\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoast 200 g almonds briefly in the oven at 160 °C, moisten with 1 tbsp egg white, fold in 1 tbsp \u003cstrong\u003efine natural rock salt\u003c\/strong\u003e and roast for another 8 minutes. Delicious with an aperitif.\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\u003ePure rock salt from traditional extraction\u003c\/li\u003e\n\u003cli\u003eFinely ground, quick-dissolving\u003c\/li\u003e\n\u003cli\u003eA mild, clear salt taste\u003c\/li\u003e\n\u003cli\u003eVersatile for meat, vegetables, potatoes and soups\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 natural rock salt with our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt and the \u003ca href=\"\/en\/products\/pfefferwelt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper world set\u003c\/strong\u003e\u003c\/a\u003e for an aromatic pepper variation.\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 does natural rock salt differ from sea salt?\u003c\/strong\u003e\u003cbr\u003e\nNatural rock salt comes from ancient salt deposits in the earth, sea salt is obtained from seawater. Rock salt is usually milder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs natural rock salt suitable for salt mills?\u003c\/strong\u003e\u003cbr\u003e\nThe fine grain fits better in the shaker. For mills we recommend coarse salts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should you salt?\u003c\/strong\u003e\u003cbr\u003e\nLate seasoning preserves the aromas best, especially with meat and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store natural rock salt?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed. In humidity fine salt can clump, but it is easy to break up again.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does natural rock salt differ from sea salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Natural rock salt comes from ancient salt deposits in the earth, sea salt is obtained from seawater. Rock salt is usually milder.\"}},{\"@type\":\"Question\",\"name\":\"Is natural rock salt suitable for salt mills?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The fine grain fits better in the shaker. For mills we recommend coarse salts.\"}},{\"@type\":\"Question\",\"name\":\"When should you salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Late seasoning preserves the aromas best, especially with meat and vegetables.\"}},{\"@type\":\"Question\",\"name\":\"How do I store natural rock salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed. In humidity fine salt can clump, but it is easy to break up again.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564979556618,"sku":"00408","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/natursteinsalz_gemahlen-746057.jpg?v=1736523214"},{"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":"umami-booster-1","title":"Umami Booster","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUmami booster, the fifth taste\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUmami booster is a dry spice blend you can use as a flavour booster for soups, sauces, minced meat and salads. We compose it in our workshop in Klingenberg am Main from three building blocks: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as the fermented aromatic heart, crispy roasted onions for roasted notes and tomato flakes for fruit and natural glutamates. The result is a natural umami trigger entirely without flavour enhancers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA teaspoon is usually enough to lift soups, sauces, stews, minced meat, bolognese, risotto, wok pans and salad dressings to a new flavour level. Also over grilled vegetables, roasted chicken legs or on avocado toast as a finisher. Sprinkle in directly or sweat briefly in hot fat, both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e umami booster is very intense. Approach it carefully and season to taste at the end. As it already contains salt, go easy on extra salt when cooking with it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMinced-meat bolognese in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBrown 500 g minced beef in a pan until crumbly.\u003c\/li\u003e\n\u003cli\u003eStir in a teaspoon of umami booster and sweat for a minute until the aroma rises.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of chopped tomatoes, simmer for 15 minutes, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz\u003c\/strong\u003e\u003c\/a\u003e and serve over pasta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: for a sashimi highlight, stir a pinch of umami booster into a splash of rice vinegar and drizzle drop by drop over thinly sliced raw salmon, with soy sauce on the side.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDry spice blend with Vadouvan, roasted onions and tomato flakes\u003c\/li\u003e\n\u003cli\u003eNatural umami trigger, without flavour enhancers or yeast extract\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for soups, sauces, minced meat, salads and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to push the umami concept further, combine it with our pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, the fermented Indo-French blend. As a liquid we recommend the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL Vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e or the plant-based tomato seasoning concentrate \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1 Umami\u003c\/strong\u003e\u003c\/a\u003e. As a paste for sauces and stews, our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e brings depth to the dish. You'll find more savoury blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is umami and what does it taste like?\u003c\/strong\u003e\u003cbr\u003eUmami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use umami booster for?\u003c\/strong\u003e\u003cbr\u003eFor soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs umami booster a flavour enhancer?\u003c\/strong\u003e\u003cbr\u003eNo, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does umami booster differ from \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003eVadouvan\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003eThe pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is umami and what does it taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Umami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use umami booster for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is umami booster a flavour enhancer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does umami booster differ from Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The pure Vadouvan is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100g","offer_id":53018742391050,"sku":"23572","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018742423818,"sku":"23412","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Umami-Booster_C4A1801_web.jpg?v=1744867838"},{"product_id":"meersalz-1","title":"Sea Salt, coarse","description":"\u003ch3\u003e\u003cstrong\u003eSea salt, coarse – 100% nature for your kitchen (large pack)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGive your dishes something special with the high-quality sea salt from Altes Gewürzamt. Our sea salt is obtained naturally from the best sources and provides exceptional freshness and minerality. It is ideal as a table salt, for seasoning meat and fish and for the whole kitchen – in the practical large pack.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWonderful for fresh tomatoes, radish, vegetables, potatoes, rice and pasta as well as for large cuts of meat and ideal for cooking in a salt crust. The coarse structure is also suited to the salt mill and pasta water.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFine variant: \u003ca href=\"\/en\/products\/meersalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine sea salt\u003c\/strong\u003e\u003c\/a\u003e. Fine finishing salts: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e. A pepper counterpart in the mill: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCoarse sea salt, all-natural\u003c\/li\u003e\n\u003cli\u003eMineral and clear in taste\u003c\/li\u003e\n\u003cli\u003eA practical large pack for keen cooks\u003c\/li\u003e\n\u003cli\u003eFor salt mill, salt crust and pasta water\u003c\/li\u003e\n\u003cli\u003eIngredients: 100% sea salt\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50816392069386,"sku":"14367","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Meersalz_Grob_Portugal_PB_Web.png?v=1740688579"},{"product_id":"barlauch-1","title":"Wild Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCut wild garlic, a savoury, fresh spring herb with a mild garlicky note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur cut and gently dried wild garlic brings the typical, finely garlicky taste of the forest into your kitchen. Even a small amount gives dishes a pleasantly savoury, lightly piquant note, fresh and green. Filled in our manufactory in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is a real all-round herb. It works in pesto, dips and herb quark, on pasta, risotto and gnocchi, in potato dishes, soups and stews, as well as in omelettes, scrambled egg and savoury butter. It also brings fresh spring seasoning to fish, poultry, vegetables and mushrooms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dried wild garlic releases its aroma best when it steeps briefly in a little liquid such as quark, oil or cream. Use it sparingly and add it only towards the end of cooking so the fresh note is preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild garlic herb quark in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eStir 250 g of quark with two tablespoons of cream or olive oil until creamy.\u003c\/li\u003e\n\u003cli\u003eStir in one to two teaspoons of dried wild garlic and let the quark rest for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and serve on fresh bread or with boiled potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes wild garlic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is the wild relative of garlic and chives and a herald of spring. Its aroma is clearly garlicky, yet finer and fresher, without the sharp heaviness of garlic. Cut and dried, it is to hand all year round and keeps its herby freshness.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCut, dried wild garlic\u003c\/li\u003e\n\u003cli\u003eIntensely herby, mild-garlicky and fresh\u003c\/li\u003e\n\u003cli\u003eA classic in pesto, dips and herb quark\u003c\/li\u003e\n\u003cli\u003eAlso in pasta, risotto, potato dishes and soups\u003c\/li\u003e\n\u003cli\u003eFrom our manufactory in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor pesto and Mediterranean cooking fresh \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e fits well, for a stronger garlic note our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e. You will find more herbs in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is dried wild garlic best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose dried wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes dried wild garlic taste like fresh?\u003c\/strong\u003e\u003cbr\u003e\nIt is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nBetter to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is dried wild garlic best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose dried wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does dried wild garlic taste like fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"9g","offer_id":53015092920586,"sku":"31489","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53015092953354,"sku":"30368","price":6.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/BaerlauchgeschnittenWebshop.png?v=1765449609"},{"product_id":"liebstockel-1","title":"Lovage","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed lovage – the real Maggi herb\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLovage is a classic of fine cuisine. Its intensely savoury, lightly hearty taste is reminiscent of celery and lends dishes a deep, aromatic note. Our lovage is gently rubbed and carefully processed to preserve its full aroma. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEven small amounts give soups, stews, broths and sauces a harmonious seasoning. In potato and vegetable dishes, stocks, herb butter and dips, too, lovage unfolds its characteristic taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose very sparingly, as the aroma is intense. Best added towards the end of the cooking time so the fine seasoning is preserved. Store dry, cool and protected from light in the sealed tin.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIntensely savoury with a fine celery note\u003c\/li\u003e\n\u003cli\u003eGently rubbed and dried\u003c\/li\u003e\n\u003cli\u003eIndispensable in soups, broths and stews\u003c\/li\u003e\n\u003cli\u003eAlso for potato and vegetable dishes, herb butter and dips\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMore herbs: \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For potato dishes: \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed potato seasoning\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lovage?\u003c\/strong\u003e\u003cbr\u003e\nLovage is a savoury culinary herb, popularly called the Maggi herb because its aroma is reminiscent of the well-known seasoning. It tastes intense, lightly celery-like and hearty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose lovage?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly, a pinch is enough. Best added towards the end of the cooking time so the fine aroma is preserved.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is lovage good for?\u003c\/strong\u003e\u003cbr\u003e\nFor soups, broths, stews, braises and sauces, as well as potato and vegetable dishes, stocks, herb butter and dips.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I store lovage?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and protected from light in the sealed tin. This keeps the savoury aroma for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lovage is a savoury culinary herb, popularly called the Maggi herb because its aroma is reminiscent of the well-known seasoning. It tastes intense, lightly celery-like and hearty.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly, a pinch is enough. Best added towards the end of the cooking time so the fine aroma is preserved.\"}},{\"@type\":\"Question\",\"name\":\"What is lovage good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For soups, broths, stews, braises and sauces, as well as potato and vegetable dishes, stocks, herb butter and dips.\"}},{\"@type\":\"Question\",\"name\":\"How do I store lovage?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and protected from light in the sealed tin. This keeps the savoury aroma for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"17g","offer_id":53018479821066,"sku":"31471","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Liebstoeckelgerebelt_BDWebshop_e8650fcf-5e33-4be6-a8eb-1be823594c01.png?v=1766029630"},{"product_id":"basilikum-1","title":"Basil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried basil, a Mediterranean herb aroma with preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried basil preserves the full aroma and the bright green colour of the fresh plant. The gentle freeze-drying process removes only water, without destroying the essential oils. As soon as the leaves come into contact with liquid, they rehydrate and develop almost the aroma of fresh basil. Packed in our manufactory in Klingenberg am Main, a herb classic for everyone who wants to cook Mediterranean all year round.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean herb classic for tomatoes in all variations (tomato-mozzarella, tomato sauce, caprese, bruschetta), for pasta, pizza, pesto, courgettes, aubergines, potato dishes, egg dishes and quark. Also in salad dressings, in pumpkin soup and on avocado toast as a fresh accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add basil only towards the end of cooking or scatter it over the finished dish. When cooked along, it loses aroma and turns bitter. For pesto and salad dressings it is especially well suited, because the fat or the dressing rehydrates it immediately.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice ripe tomatoes and a buffalo mozzarella, arrange alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and scatter a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e over it.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of freeze-dried basil on top, let it steep for a minute, finish with freshly ground \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben pepper\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried basil leaves with preserved colour and full aroma\u003c\/li\u003e\n\u003cli\u003eA gentle process preserves the essential oils\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eNote: hygroscopic, close well after use and store dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a herby pasta blend, our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the right choice. If you like pesto straight from the jar, reach for the \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto paprika-garlic\u003c\/strong\u003e\u003c\/a\u003e. You can find more Mediterranean herbs in the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e, in the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e and in the \u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does freeze-dried basil taste compared to fresh?\u003c\/strong\u003e\u003cbr\u003eClose to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use freeze-dried basil for pesto?\u003c\/strong\u003e\u003cbr\u003eYes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store freeze-dried basil correctly?\u003c\/strong\u003e\u003cbr\u003eDry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the colour of the leaves vary?\u003c\/strong\u003e\u003cbr\u003eThis is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does freeze-dried basil taste compared to fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Close to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use freeze-dried basil for pesto?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store freeze-dried basil correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the colour of the leaves vary?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"This is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52902499844362,"sku":"31529","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/basilikum_gf-980789.jpg?v=1736523004"},{"product_id":"burgers-best","title":"Burgers best","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBurgers best – the zesty grill blend with roasted onions and smoked paprika\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA good burger lives from quality ingredients and the right seasoning. Burgers best combines savoury roasted onions, smoked paprika, tomato flakes, garlic and selected herbs with a fine citrus note into a balanced spice preparation that delights well beyond the classic burger. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSavoury, spiced and lightly smoky, with fine herb and citrus notes. The roasted onions bring depth, the smoked paprika warmth and the lemon myrtle a fresh, unexpected top note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSimply mix it directly into the mince, stir with a little oil into a marinade or use it to season sauces and dips. Just as good on grilled vegetables, grilled fish and potato wedges.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Burgers best already contains salt. Please add extra salt sparingly. Store dry, cool and dark and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThe perfect burger with Burgers best in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g of mince with 2 tbsp Burgers best, shape into patties and rest for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the patties on the grill or in the pan on both sides.\u003c\/li\u003e\n\u003cli\u003eServe with cheese, roasted onions and sauce in the bun, with wedges seasoned with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes wonderfully with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBurger patties of beef, pork or poultry\u003c\/li\u003e\n\u003cli\u003eVeggie and vegetable burgers\u003c\/li\u003e\n\u003cli\u003eGrilled vegetables and grilled fish\u003c\/li\u003e\n\u003cli\u003eDips and sauces\u003c\/li\u003e\n\u003cli\u003ePotato wedges and oven potatoes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eZesty grill blend with roasted onions, smoked paprika and tomato\u003c\/li\u003e\n\u003cli\u003eFine citrus note from lemon zest and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eIdeal for mixing into mince or as a marinade\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor crispy fries with the burger, \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e fits well. As a sauce we recommend the \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker® BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. If you like to be at the grill, add \u003ca href=\"\/en\/products\/bbq-pork\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around grilling in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I best use Burgers best?\u003c\/strong\u003e\u003cbr\u003e\nMix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurgers best or Steakpfeffer?\u003c\/strong\u003e\u003cbr\u003e\nBurgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Burgers best also suitable for vegetarian burgers?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Burgers best contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the blend?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and dark and well sealed so aroma and colour are preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I best use Burgers best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\"}},{\"@type\":\"Question\",\"name\":\"Burgers best or Steakpfeffer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Burgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The Steakpfeffer Gewürzamt is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\"}},{\"@type\":\"Question\",\"name\":\"Is Burgers best also suitable for vegetarian burgers?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\"}},{\"@type\":\"Question\",\"name\":\"Does Burgers best contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and dark and well sealed so aroma and colour are preserved.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53368639619338,"sku":"31527","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53219910418698,"sku":"23899","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Burgersbest_BD_webshop.png?v=1781524197"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/006_kartoffeln-752278.png?v=1739279892","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/kartoffeln.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}