{"title":"Mengenrabatt Gewürz Grün","description":"","products":[{"product_id":"lorbeerblatter","title":"Bay Leaves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBay leaves, the key spice for braises and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBay leaves are the spice you often put in the pot and miss in the taste when it's absent – even though you barely taste it directly. Mediterranean bay leaves with a strong, lightly bitter-savoury aroma and a fine eucalyptus note form the aroma base for braises, stews, tomato sauces and marinades. We pack them gently in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, stews and lamb dishes. Seasons bouillon, chicken stock, fish stock, pickled vegetables and marinades. Also indispensable in Indian curries, in risotto and in game cooking. The full aroma develops during long cooking – under 30 minutes little happens, from an hour bay is in its element.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e always remove before serving. Bay leaves are hard and should not be eaten. When frying, press lightly or tear so the essential oils come out better.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bolognese that really tastes right\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real bolognese needs time, three bay leaves and patience – no other spice makes the difference between “minced meat in tomato sauce” and “bolognese” as clear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g beef mince\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e (or 1 tbsp tomato paste)\u003c\/li\u003e\n\u003cli\u003e2 carrots, 2 celery sticks, 1 onion\u003c\/li\u003e\n\u003cli\u003e1 glass red wine, 1 tin chopped tomatoes, 200 ml stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely dice carrots, celery and onion (soffritto) and sweat gently in olive oil for 10 minutes. Add mince and fry until crumbly. Deglaze with red wine, add tomatoes, stock, bay, Tuscan pasta spice and seasoning paste. Simmer covered over the lowest heat for 90 minutes. Remove the bay leaves, season with salt and serve over freshly cooked spaghetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy three bay leaves?\u003c\/strong\u003e During long braising the aromas need time to travel. Three leaves are ideal for 90 minutes of cooking – fewer and the aroma is lost, more and the sauce turns resinous. With the bay leaves and the seasoning paste you reach restaurant depth without effort.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole Mediterranean bay leaves, strong in aroma\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for braises, stews and tomato sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically in the braising pot, bay, \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e are the trio for sauerbraten and game. For tomato sauces, \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ready blend with a bay component. For stocks and soups, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock seasoning paste\u003c\/strong\u003e\u003c\/a\u003e fits as a base. For game dishes, \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e with juniper, cocoa and pepper complements.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use bay leaves for?\u003c\/strong\u003e\u003cbr\u003e\nFor tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould you eat bay leaves?\u003c\/strong\u003e\u003cbr\u003e\nNo. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many bay leaves do I need?\u003c\/strong\u003e\u003cbr\u003e\nFor a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen should I add bay to the pot?\u003c\/strong\u003e\u003cbr\u003e\nAs early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect – then better to chop it or switch to other herbs.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use bay leaves for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.\"}},{\"@type\":\"Question\",\"name\":\"Should you eat bay leaves?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.\"}},{\"@type\":\"Question\",\"name\":\"How many bay leaves do I need?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.\"}},{\"@type\":\"Question\",\"name\":\"When should I add bay to the pot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect, then better to chop it or switch to other herbs.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564760633610,"sku":"30374","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lorbeerblaetter_6e8377ee-2032-449c-95e6-e381690fffe8-123431.jpg?v=1738084193"},{"product_id":"grune-minze","title":"Green Mint","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried green mint, an intense aroma for Arabic and Mediterranean cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe special freeze-drying process preserves both colour and intense aroma. Around the eastern Mediterranean and in the Arab countries, mint is used dried rather than fresh, the dried version has a stronger, more savoury note and works better in warm dishes and tea.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGreen mint is THE mint for Arabic tea. Use it to season cucumber salad, tabbouleh, yoghurt dips, meatballs, lamb dishes and lentil soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e seal well and store dry. Freeze-dried products are hygroscopic (water-attracting), slight clumping is normal, simply rub it between your fingers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat the mint briefly in olive oil or butter and add it at the end over lentil or bean soup, lamb or vegetable stew, this activates the essential oils and brings the aroma fully to the fore.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried spearmint (Mentha spicata)\u003c\/li\u003e\n\u003cli\u003eIntensely aromatic with a characteristic mint note\u003c\/li\u003e\n\u003cli\u003eA classic for Arabic tea, tabbouleh and yoghurt dips\u003c\/li\u003e\n\u003cli\u003eAlso for lamb dishes and lentil soups\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Arabic-oriental variations: \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/ducca-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. For tea blends: \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e. For lamb dishes: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy dried instead of fresh mint?\u003c\/strong\u003e\u003cbr\u003e\nFresh mint has a different taste, fresher and lighter. Dried mint is more concentrated, more savoury and better suited to warm dishes, tea and marinades. In oriental cooking it is the standard form.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried mint?\u003c\/strong\u003e\u003cbr\u003e\n1 tsp freeze-dried mint corresponds to about 2 tbsp fresh mint. Use sparingly, the aroma is intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich mint is this exactly?\u003c\/strong\u003e\u003cbr\u003e\nIt is spearmint (Mentha spicata), the classic mint of oriental cooking, milder and more savoury than peppermint.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the mint clump?\u003c\/strong\u003e\u003cbr\u003e\nFreeze-dried products are hygroscopic, so they draw moisture from the air. Clumping is natural, simply rub it between your fingers or crush it lightly in the mortar.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why dried instead of fresh mint?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fresh mint has a different taste, fresher and lighter. Dried mint is more concentrated, more savoury and better suited to warm dishes, tea and marinades. In oriental cooking it is the standard form.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose freeze-dried mint?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"1 tsp freeze-dried mint corresponds to about 2 tbsp fresh mint. Use sparingly, the aroma is intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which mint is the green mint exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is spearmint (Mentha spicata), the classic mint of oriental cooking, milder and more savoury than peppermint.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the green mint clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Freeze-dried products are hygroscopic, so they draw moisture from the air. Clumping is natural, simply rub it between your fingers or crush it lightly in the mortar.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564761420042,"sku":"30376","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruene-minze_55ae8b7c-d0ab-4cd9-8ae4-40c65e2386c6-792207.jpg?v=1738084184"},{"product_id":"rosmarin","title":"Rosemary","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRosemary, freeze-dried with a resinous Mediterranean aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried rosemary with preserved green colour and an elegant, fine aroma. The Mediterranean classic tastes resinous and savoury with a lightly camphor-like, evergreen note. On contact with liquid it unfolds almost the full effect of fresh rosemary. Filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for roast lamb, chicken, fish and fried potatoes. It seasons tomato sauce, pasta, pizza and focaccia and adds a Mediterranean accent to marinades, olive oil and herb butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add the rosemary early in cooking or let it steep briefly in liquid, then the aroma unfolds best. Store dry, dark and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried rosemary with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eResinous, savoury Mediterranean aroma\u003c\/li\u003e\n\u003cli\u003eWorks almost like fresh rosemary after contact with liquid\u003c\/li\u003e\n\u003cli\u003eA classic for lamb, chicken, potatoes and focaccia\u003c\/li\u003e\n\u003cli\u003eFilled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean dishes our \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e fit well. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use rosemary for?\u003c\/strong\u003e\u003cbr\u003e\nFor roast lamb, chicken, fish and fried potatoes, as well as in tomato sauce, pasta, pizza and focaccia and in marinades, olive oil and herb butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-drying achieve?\u003c\/strong\u003e\u003cbr\u003e\nIt preserves colour and aroma especially well. On contact with liquid the rosemary works almost like fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried rosemary?\u003c\/strong\u003e\u003cbr\u003e\nA little more sparingly than fresh, as the aroma is concentrated. Best added early in cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store rosemary?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do I use rosemary for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For roast lamb, chicken, fish and fried potatoes, as well as in tomato sauce, pasta, pizza and focaccia and in marinades, olive oil and herb butter.\"}},{\"@type\":\"Question\",\"name\":\"What does freeze-drying achieve for rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It preserves colour and aroma especially well. On contact with liquid the rosemary works almost like fresh.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose freeze-dried rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A little more sparingly than fresh, as the aroma is concentrated. Best added early in cooking.\"}},{\"@type\":\"Question\",\"name\":\"How do I store rosemary?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564761780490,"sku":"30378","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosmarin_1b7090c3-989c-403b-af1c-ffdb0d6c67fd-718414.jpg?v=1738084250"},{"product_id":"schabzigerklee","title":"Blue Fenugreek","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlue Fenugreek, bread clover with a lovage-like aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlue fenugreek is a close relative of fenugreek, also known as bread clover or cheese clover. Its aroma is savoury and herbaceous with a characteristic lovage-like note, exactly the right thing for hearty bread and savoury cheese. Sorted and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Swiss Sbrinz and Glarner Schabziger cheese. Seasons bread, rolls, rye sourdough and Vinschgerl flatbread. Adds an accent to cream cheese, quark spreads and stews. Use sparingly, as the aroma is intense. For bread, add about half a teaspoon per 500 g of flour to the dough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed so the aroma is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlue fenugreek, also bread or cheese clover\u003c\/li\u003e\n\u003cli\u003eAn aroma reminiscent of lovage and fenugreek\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for bread, cheese and quark spreads\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated to our \u003ca href=\"\/en\/products\/bockshornkleesaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efenugreek seeds\u003c\/strong\u003e\u003c\/a\u003e. For baking bread, our \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds\u003c\/strong\u003e\u003c\/a\u003e are a great match.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nA dried culinary herb, closely related to fenugreek, also called bread clover or cheese clover. It gives bread and cheese a savoury, herbaceous, lovage-like note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use blue fenugreek for?\u003c\/strong\u003e\u003cbr\u003e\nA classic for Swiss Schabziger and Sbrinz cheese, as well as for savoury bread, rye sourdough and quark spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, as the aroma is intense. For bread, about half a teaspoon per 500 g of flour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it the same as fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nNot quite. Blue fenugreek is a close relative with a milder, more lovage-like aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is blue fenugreek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A dried culinary herb, closely related to fenugreek, also called bread clover or cheese clover. It gives bread and cheese a savoury, herbaceous, lovage-like note.\"}},{\"@type\":\"Question\",\"name\":\"What do I use blue fenugreek for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A classic for Swiss Schabziger and Sbrinz cheese, as well as for savoury bread, rye sourdough and quark spreads.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, as the aroma is intense. For bread, about half a teaspoon per 500 g of flour.\"}},{\"@type\":\"Question\",\"name\":\"Is it the same as fenugreek?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not quite. Blue fenugreek is a close relative with a milder, more lovage-like aroma.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564762960138,"sku":"30380","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schabzigerklee-942114.jpg?v=1736522840"},{"product_id":"thymian","title":"Thyme","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThyme – freeze-dried, with intense aroma and preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGently freeze-dried thyme, sorted and packed in Klingenberg am Main. Freeze-drying preserves colour and aroma much better than air-drying: on contact with liquid it reaches almost the full effect of fresh thyme.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWarm and savoury with the characteristic, slightly resinous thyme note and a hint of pepperiness. Stronger and more aromatic than air-dried produce.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for poultry, lamb, fish and gravies. Seasons tomato sauce, pizza, focaccia and stews. An accent for olive oil, herb butter and Mediterranean marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and dark and well sealed so colour and aroma are preserved. Best added towards the end of cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOven potatoes with thyme in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix potato wedges with olive oil, salt and a teaspoon of thyme.\u003c\/li\u003e\n\u003cli\u003eSpread on a tray and roast at 200 °C for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn halfway through and finally scatter with a little garlic.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried thyme with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eOn contact with liquid it works almost like fresh thyme\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg\u003c\/li\u003e\n\u003cli\u003eVersatile for poultry, lamb, fish and Mediterranean cooking\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean cooking, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e fit well. All combined in our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e. You'll find more single herbs in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-dried mean?\u003c\/strong\u003e\u003cbr\u003e\nThe moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThyme or herbs de Provence?\u003c\/strong\u003e\u003cbr\u003e\nThyme is a single, clearly defined herb. The \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is thyme best for?\u003c\/strong\u003e\u003cbr\u003e\nFor poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is it best to add it?\u003c\/strong\u003e\u003cbr\u003e\nThyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool, dark and well sealed so colour and aroma are preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does freeze-dried mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\"}},{\"@type\":\"Question\",\"name\":\"Thyme or herbs de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme is a single clearly defined herb. The herbs de Provence are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\"}},{\"@type\":\"Question\",\"name\":\"What is thyme best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\"}},{\"@type\":\"Question\",\"name\":\"When is it best to add it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool, dark and well sealed so colour and aroma are preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564764041482,"sku":"30382","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/thymian_gf-505078.jpg?v=1736522860"},{"product_id":"wilder-thymian","title":"Wild Thyme","description":"\u003ch2\u003eWild thyme – field thyme from wild growth with a powerful aroma\u003c\/h2\u003e\n\n\u003cp\u003eWild thyme – also called field thyme, serpolet or creeping thyme – grows freely on limestone soils, rocky slopes and dry meadows around the Mediterranean. It is smaller, more irregular and more intense than cultivated garden thyme: its aroma is resinous, warm and of a primal seasoning power that cultivated thyme does not reach in this form.\u003c\/p\u003e\n\n\u003cp\u003eThis natural wild-growth origin makes the difference: no uniformity, but real botanical character. The leaves are smaller, strongly aromatic and release their seasoning power slowly and lastingly – ideal for dishes that need time.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e a classic companion – as a marinade, in braised dishes or pressed under the leg\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGame:\u003c\/strong\u003e deer, venison, hare – gives game dishes a Mediterranean seasoning depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e chicken, poularde, duck – in herb butter, marinades and stuffings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised dishes:\u003c\/strong\u003e cooked along slowly, it unfolds its full seasoning power in ragouts and ossobuco\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTomato sauce and pasta:\u003c\/strong\u003e gives Italian sauces depth without bitterness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFocaccia and bread:\u003c\/strong\u003e on the dough or mixed into the olive oil\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMediterranean marinades:\u003c\/strong\u003e together with olive oil, garlic and lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWild thyme can be cooked along as a whole herb (and removed before serving) or mixed in directly. It tolerates long cooking times well and releases its aromas evenly.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: leg of lamb with wild thyme and garlic\u003c\/h2\u003e\n\n\u003cp\u003eMake incisions in the leg of lamb, press garlic cloves and wild thyme into the incisions. Rub with olive oil, season with sea salt and pepper. Braise in the oven at 160 °C for 2.5 hours, basting with the roasting juices in between. Result: tender meat with a deep Mediterranean herb aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e lamb, game, poultry, braised dishes, tomato sauces, pasta, focaccia and olive-oil dips.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564764172554,"sku":"30383","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wilder_thymian-274975.jpg?v=1736522881"},{"product_id":"zitronenthymian-1","title":"Lemon Thyme","description":"\u003ch2\u003eLemon thyme – a Mediterranean herb with a fresh citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme combines the characteristically savoury thyme aroma with a distinct, fresh-lemony note. This herb classic of Mediterranean cooking smells like a walk through a Provençal herb garden – savoury, sunny and refreshingly light at the same time.\u003c\/p\u003e\n\n\u003cp\u003eUnlike ordinary thyme, lemon thyme can be used far more versatilely: the citrus note makes it the ideal companion for fish, light meat and vegetables, but also for desserts, sorbets and flavoured drinks. Its aroma unfolds best when it is added only just before the end of the cooking time or directly when serving – this preserves the fresh citrus notes.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme is a versatile kitchen herb for the Mediterranean and modern cooking tradition:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e ideal with salmon, pike-perch, sea bass and seafood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e classically with chicken, poularde and duck\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e excellent with courgette, tomatoes, artichokes and grilled peppers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e an elegant addition to saddle or chop of lamb\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalad dressings:\u003c\/strong\u003e a tablespoon in the vinaigrette gives fresh depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts and teas:\u003c\/strong\u003e surprisingly good with panna cotta, citrus sorbets and herbal teas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: chicken breast with lemon-thyme butter\u003c\/h2\u003e\n\n\u003cp\u003eSeason the chicken breast with salt and pepper, fry in butter. After turning, scatter lemon thyme generously over the breast and deglaze with a splash of lemon juice. Let it finish briefly, drizzle with the pan butter. Simple but aromatically convincing – a green salad with our \u003cstrong\u003eherb spiced salt\u003c\/strong\u003e goes well with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, lamb, vegetables, salads, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564854251786,"sku":"30890","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenthymian_gf-151697.jpg?v=1736523086"},{"product_id":"gluhwein-herzchen","title":"Mulled wine hearts","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMulled wine hearts, Christmassy sweets with a mulled-wine aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSweet heart-shaped candies with the unmistakable aroma of mulled wine, packed in Klingenberg am Main. A little treat for the cold season, ideal for filling advent calendars, the biscuit plate, as a small gift to bring along or as plate decoration for the festive 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\u003eA classic for nibbling in the run-up to Christmas. As a filling for advent calendars, as a small gift from the Christmas market, in the gift parcel for customers and staff or as a sweet detail on the biscuit plate. Also a charming idea as a little addition to a gift box.\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\u003eSweet heart-shaped candies with a mulled-wine aroma\u003c\/li\u003e\n\u003cli\u003eA classic for the advent season, Christmas market and biscuit plate\u003c\/li\u003e\n\u003cli\u003eAdvent-calendar filling and small gift\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAlcohol-free\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 Christmas cooking: \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzzucker-libanon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLebanon spiced sugar\u003c\/strong\u003e\u003c\/a\u003e for oriental accents. As a gift set, together with the \u003ca href=\"\/en\/products\/geschenkbox-magnet-gross-220x180x75\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elarge gift box\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/geschenkbox-franzbrotchen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranzbrötchen gift box\u003c\/strong\u003e\u003c\/a\u003e for a Christmassy present.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDo the sweets contain alcohol?\u003c\/strong\u003e\u003cbr\u003e\nNo, only the aroma is reminiscent of mulled wine. Suitable for children and everyone who wants to enjoy alcohol-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do the sweets taste like?\u003c\/strong\u003e\u003cbr\u003e\nWarm-fruity with a subtle spice note reminiscent of classic mulled wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes the mulled wine hearts?\u003c\/strong\u003e\u003cbr\u003e\nThe sweets come from the Eduard Edel sweet factory and are packed in Klingenberg am Main.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do they keep?\u003c\/strong\u003e\u003cbr\u003e\nUnopened, see the best-before date on the packaging. Store dry, sweets can stick in humidity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do the mulled wine hearts contain alcohol?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, only the aroma is reminiscent of mulled wine. Suitable for children and everyone who wants to enjoy alcohol-free.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do the sweets taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Warm-fruity with a subtle spice note reminiscent of classic mulled wine.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who makes the mulled wine hearts?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The sweets come from the Eduard Edel sweet factory and are packed in Klingenberg am Main.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long do the mulled wine hearts keep?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Unopened, see the best-before date on the packaging. Store dry, sweets can stick in humidity.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564856021258,"sku":"30910","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ChatGPTImage25.Aug.2026_15_28_06.png?v=1787664557"},{"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":"verbena-pfeffer","title":"Verbena Pepper","description":"\u003ch2\u003eVerbena pepper – a Vietnamese citrus pepper with lemon-verbena aroma\u003c\/h2\u003e\n\n\u003cp\u003eWhen you open the tin, an excitingly fresh citrus aroma streams out – with hints of lemongrass and lemon verbena. The Verbena pepper from Vietnam combines the mild heat of a high-quality pepper with an intense, almost perfume-like citrus character. Discreet bitter aromas and a pleasant freshness round off the flavour picture.\u003c\/p\u003e\n\n\u003cp\u003eThis pepper is not an ordinary pepper substitute, but an aromatic spice in its own right for dishes that can take freshness and depth at the same time. It is especially suited to fresh, modern cooking – and also surprises in dessert cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eThe Verbena pepper unfolds its aroma best when added to the food only just before serving. It goes excellently with:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e prawns, scampi, salmon, sea bass, pike-perch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight meat:\u003c\/strong\u003e poultry, veal, pork loin\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian dishes:\u003c\/strong\u003e dressings, sauces, light wok dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalads:\u003c\/strong\u003e as a finish over leaf salads or tomato salad\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e surprisingly good with fruit salads, sorbets, jams and chutneys\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor marinades and rubs the Verbena pepper is especially well suited – it gives light proteins a citrus-fresh character without overpowering them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNote: a crystallisation of the essential oils is possible – this does not affect the quality.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: Verbena-pepper prawns on lemon-butter pasta\u003c\/h2\u003e\n\n\u003cp\u003eCook the pasta al dente. Briefly fry the prawns in butter, salt them. Add the pasta to the pan, emulsify into a sauce with lemon butter, a splash of white wine and a tablespoon of water. Add freshly crushed Verbena pepper over the dish when serving. Intense, fresh, light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, seafood, poultry, salads, Asian dishes, desserts and chutneys.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929585418,"sku":"31200","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/verbena-pfeffer-117782.jpg?v=1736522874"},{"product_id":"oregano-1","title":"Oregano","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried oregano, the Mediterranean key herb for pizza and pasta\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOregano is the soul of Mediterranean cooking – without it, pizza, pasta, tomato sauce and grilled dishes would be only half as good. Our oregano is freeze-dried, the gentlest process there is: colour, aroma and essential oils are preserved almost as in fresh herb. We pack it gently in our workshop in Klingenberg am Main. Its taste is herby-floral with a light thyme note and a fine peppery heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for pizza, pasta, tomato sauce, bolognese and lasagne. Seasons Mediterranean oven vegetables, grilled vegetables, beans, tomato-mozzarella, bruschetta and antipasti. Also with lamb, poultry, minced meat and rissoles, as well as in soups, stews and marinades. A classic that should be missing from no kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e freeze-dried oregano is noticeably more aromatic than air-dried. Please dose sparingly – about half the amount compared with the usual dried oregano.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: bruschetta in 10 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Italian classic where oregano makes the difference between tomato bread and bruschetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 ripe tomatoes\u003c\/li\u003e\n\u003cli\u003e1 tsp oregano\u003c\/li\u003e\n\u003cli\u003e1 garlic clove\u003c\/li\u003e\n\u003cli\u003e3 tbsp good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or freshly ground pepper\u003c\/li\u003e\n\u003cli\u003e4 thick slices of ciabatta or baguette, \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the tomatoes into fine cubes and put in a bowl. Finely chop or press the garlic, add. Mix with olive oil, oregano and salt, let stand for five minutes. Drizzle the bread slices briefly with olive oil and toast in the oven or on the grill. Put the tomato mixture on the warm bread, freshly ground pepper and fleur de sel over the top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy oregano?\u003c\/strong\u003e The herby-warm note brings out the sweetness of the tomato without masking it. With fresh basil it would be cool-green, with oregano it becomes warm-Mediterranean.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried oregano, intense in aroma\u003c\/li\u003e\n\u003cli\u003ePreserved colour and freshness through a gentle process\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like to use oregano in a blend, reach for our ready mix \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e with fifteen Mediterranean components. For Mediterranean meat and fish dishes, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e with oregano, thyme and sage is the strong alternative. Classic companions on the herb shelf are \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e. For a fruity-peppery table seasoning over pasta, our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e fits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use oregano for?\u003c\/strong\u003e\u003cbr\u003e\nFor pizza, pasta, tomato sauce, bolognese, lasagne, Mediterranean oven vegetables, tomato-mozzarella, bruschetta, lamb, poultry, minced meat and marinades. Also in stews and salad dressings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between freeze-dried and air-dried oregano?\u003c\/strong\u003e\u003cbr\u003e\nFreeze-dried oregano keeps colour, aroma and essential oils almost completely, because it is dried gently at very low temperatures. Air-dried oregano loses considerably in intensity. Therefore: with freeze-dried oregano, dose only about half the amount.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen is it best to add oregano?\u003c\/strong\u003e\u003cbr\u003e\nWith long cooking times, in the last minutes of cooking, so the aroma is preserved. With pizza and bruschetta, directly before serving. In marinades and dressings it may steep, which strengthens the aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich herbs go well with oregano?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e are the classic Mediterranean companions. Garlic, bay and olive oil also form, with oregano, the base of many Italian and Greek dishes.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use oregano for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For pizza, pasta, tomato sauce, bolognese, lasagne, Mediterranean oven vegetables, tomato-mozzarella, bruschetta, lamb, poultry, minced meat and marinades. Also in stews and salad dressings.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between freeze-dried and air-dried oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Freeze-dried oregano keeps colour, aroma and essential oils almost completely, because it is dried gently at very low temperatures. Air-dried oregano loses considerably in intensity. Therefore with freeze-dried oregano, dose only about half the amount.\"}},{\"@type\":\"Question\",\"name\":\"When is it best to add oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With long cooking times, in the last minutes of cooking, so the aroma is preserved. With pizza and bruschetta, directly before serving. In marinades and dressings it may steep, which strengthens the aroma.\"}},{\"@type\":\"Question\",\"name\":\"Which herbs go well with oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme, rosemary and basil are the classic Mediterranean companions. Garlic, bay and olive oil also form, with oregano, the base of many Italian and Greek dishes.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929913098,"sku":"31204","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/oregano-516566.jpg?v=1738084241"},{"product_id":"zitronenmyrte-1","title":"Lemon Myrtle","description":"\u003ch2\u003eLemon myrtle – an Australian aromatic herb with an intense citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon myrtle (\u003cem\u003eBackhousia citriodora\u003c\/em\u003e) is one of the most intense citrus herbs in the world – and comes from the rainforest of Australia. Its aroma is deeply lemony, lightly eucalyptus-like and with a gentle camphor note that makes the profile exotic and distinctive. Compared to fresh lemon, lemon myrtle acts more concentrated, more floral and noticeably more layered.\u003c\/p\u003e\n\n\u003cp\u003eIn modern fine cuisine this herb from the Australian bush tucker has established itself as a real discovery. It is suitable as a spice and flavouring in savoury as well as sweet cooking – and regularly surprises with its effect.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e especially good with salmon, sea bass and seafood as a finish or in marinades\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e chicken, poularde, duck – in marinades or mixed under the skin\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePork:\u003c\/strong\u003e loin steak, chop, ribs – lends a light citrus freshness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetarian dishes:\u003c\/strong\u003e with tofu, cauliflower, courgette and potatoes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e in panna cotta, crème brûlée, citrus sorbets, biscuits and cakes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTea:\u003c\/strong\u003e infused as an aromatic single herb or in herbal tea blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eLemon myrtle can be cooked along or used as a finish. Coarsely ground (like our product) it releases its aromas slowly and evenly. For desserts and teas, it is best to grind it fresh in a mortar just before preparation.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: salmon with a lemon-myrtle crust\u003c\/h2\u003e\n\n\u003cp\u003ePat the salmon fillet dry, brush with olive oil. Mix lemon myrtle, sea salt and a little ground pepper and scatter over the surface. Cook in the oven at 180 °C for 12 minutes, or sear in the pan on the skin side and let finish in its own juices. An unusual, aromatically convincing combination.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, pork, vegetarian dishes, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564931879178,"sku":"31215","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenmyrte_2023-10-468707.jpg?v=1736522992"},{"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":"sofies-kinderpunsch","title":"Sofies Kinderpunsch","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSofies Kinderpunsch, the alcohol-free winter spice blend for hot apple juice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSofies Kinderpunsch turns every sip into a wintry taste experience. We developed the blend together with Sofie Holland and fill it in our manufactory in Klingenberg am Main. Rosehip peel, orange blossom and wild blueberries meet cinnamon blossoms, star anise and tonka bean, so a fruity, mild punch comes together that delights children and adults alike.\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\u003eStir a level tablespoon of Sofies Kinderpunsch into a litre of hot apple or cherry juice, let the spices steep briefly and enjoy the fruity punch warm. Whether as a family ritual on cold afternoons or as a highlight at the winter market, the children's punch brings cosy warmth into the house.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Do not heat the juice too strongly, but let the blend steep over low heat for 5 to 10 minutes. That way the aromas release without the juice turning bitter. Pour through a sieve before serving.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFruity children's punch in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWarm a litre of cloudy apple juice in a pot without bringing it to the boil.\u003c\/li\u003e\n\u003cli\u003eStir in a level tablespoon of Sofies Kinderpunsch.\u003c\/li\u003e\n\u003cli\u003eLet everything steep over low heat for 5 to 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePour the punch through a sieve into cups and serve it warm, with a slice of orange if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wintry warmth comes from \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka bean\u003c\/strong\u003e\u003c\/a\u003e, with \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e for a fine depth. To these come rosehip peel, orange blossom, wild blueberries, mace, cloves, cardamom, lemon peel and lemongrass for the fruity 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\u003eAlcohol-free winter spice blend for children's punch\u003c\/li\u003e\n\u003cli\u003eWith rosehip peel, orange blossom and wild blueberries\u003c\/li\u003e\n\u003cli\u003eOne tablespoon per litre of hot apple or cherry juice\u003c\/li\u003e\n\u003cli\u003eFor children and adults, ideal for winter markets and family rituals\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the grown-ups our \u003ca href=\"\/en\/products\/ingos-gluhweingewurz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngos Glühweingewürz\u003c\/strong\u003e\u003c\/a\u003e suits classic mulled wine. For winter baking we recommend the \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg gingerbread spice\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/weihnachten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChristmas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I prepare Sofies Kinderpunsch?\u003c\/strong\u003e\u003cbr\u003e\nStir a level tablespoon into a litre of hot apple or cherry juice and let the blend steep over low heat for 5 to 10 minutes. Then pour it through a sieve and serve warm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Sofies Kinderpunsch really alcohol-free?\u003c\/strong\u003e\u003cbr\u003e\nYes. Sofies Kinderpunsch is a pure spice blend without alcohol. You brew it with fruit juice, so the punch is suitable for children and adults alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Sofies Kinderpunsch and Ingos Glühweingewürz?\u003c\/strong\u003e\u003cbr\u003e\nSofies Kinderpunsch is a fruity, mild, alcohol-free blend for hot juice, while \u003ca href=\"\/en\/products\/ingos-gluhweingewurz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngos Glühweingewürz\u003c\/strong\u003e\u003c\/a\u003e is meant for classic mulled wine with red wine. For the whole family you use the children's punch, for mulled wine the mulled-wine spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich juice works best?\u003c\/strong\u003e\u003cbr\u003e\nCloudy apple juice works best, as it takes up the spices nicely. Cherry, grape or pear juice also work well and give the punch its own note.\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 prepare Sofies Kinderpunsch?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Stir a level tablespoon into a litre of hot apple or cherry juice and let the blend steep over low heat for 5 to 10 minutes. Then pour it through a sieve and serve warm.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sofies Kinderpunsch really alcohol-free?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. Sofies Kinderpunsch is a pure spice blend without alcohol. You brew it with fruit juice, so the punch is suitable for children and adults alike.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Sofies Kinderpunsch and Ingos Glühweingewürz?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sofies Kinderpunsch is a fruity, mild, alcohol-free blend for hot juice, while Ingos Glühweingewürz is meant for classic mulled wine with red wine. For the whole family you use the children's punch, for mulled wine the mulled-wine spice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which juice works best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cloudy apple juice works best, as it takes up the spices nicely. Cherry, grape or pear juice also work well and give the punch its own note.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25g","offer_id":53018747732234,"sku":"31343","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53018747765002,"sku":"23453","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aga_sofies_kinderpunsch_35f3f4c7-0855-42a9-9a1a-8fb542929adf.png?v=1747785378"},{"product_id":"zitronengras-2","title":"Lemongrass, ground","description":"\u003ch2\u003eLemongrass ground – the aromatic herb of Asian cooking\u003c\/h2\u003e\n\n\u003cp\u003eLemongrass is the aroma you recognise instantly from Thai curries, Vietnamese soups and Indonesian cooking: fresh, lemony, lightly grassy, with a pleasant brightness that makes dishes lively. In ground form it can be dosed quickly and precisely at any time, without the laborious chopping or bruising of the fresh stalks.\u003c\/p\u003e\n\n\u003cp\u003eGround lemongrass works both as a cooked-along spice in sauces and soups and as a seasoning for marinades and rubs. Its aroma combines excellently with coconut, ginger, chili, coriander and galangal – the classic partners in Southeast Asian cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMeat and poultry:\u003c\/strong\u003e especially good with chicken, beef and pork – as a marinade or seasoning\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e classically with prawns, salmon, sea bass and mussels\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables and tofu:\u003c\/strong\u003e in Thai curries, wok dishes and Asian vegetable pans\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and broths:\u003c\/strong\u003e indispensable in tom kha gai, ramen and miso variations\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNoodles and rice:\u003c\/strong\u003e as a seasoning element in wok noodles and Asian rice dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMarinades:\u003c\/strong\u003e together with coconut, ginger and lime for intense aromas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: Thai chicken soup with lemongrass\u003c\/h2\u003e\n\n\u003cp\u003eHeat chicken broth, add 1 tsp ground lemongrass, a slice of ginger and a little coconut cream. Cook thin chicken strips, season with fish sauce and lime juice. Serve with fresh coriander. Our \u003cstrong\u003eThai curry\u003c\/strong\u003e goes well with this for a complete seasoning in the Southeast Asian style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e chicken, fish, seafood, vegetables, Asian soups, curries and wok dishes.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564970578186,"sku":"31361","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronengras_gemahlen-249944.jpg?v=1736523085"},{"product_id":"zitronenverbene","title":"Lemon Verbena","description":"\u003ch2\u003eLemon verbena – an intense citrus herb with elegant freshness\u003c\/h2\u003e\n\n\u003cp\u003eLemon verbena (\u003cem\u003eAloysia citrodora\u003c\/em\u003e), in French also called \u003cem\u003everveine odorante\u003c\/em\u003e, is the most intense citrus herb in the kitchen. Its aroma is purer and more direct than that of lemon balm – a clear citrus scent without the lightly minty accompaniment, but with a floral elegance that makes the herb so popular in French patisserie and cuisine.\u003c\/p\u003e\n\n\u003cp\u003eThe whole leaves release their full aroma when rubbed or briefly infused. Lemon verbena can be used versatilely – from savoury cooking through desserts to teas and drinks.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich meat:\u003c\/strong\u003e ideal with duck and pork – breaks the richness with a fresh citrus note\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e as an aroma base for marinades and en papillote\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetable soups:\u003c\/strong\u003e gives light soups a floral freshness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e in panna cotta, crème brûlée, sorbets and mousses\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHerbal tea:\u003c\/strong\u003e as a single herb or part of a herbal tea blend\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLemonades and syrups:\u003c\/strong\u003e as a base for flavoured drinks and cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBest add lemon verbena just before serving or let it steep briefly in hot liquids – this keeps the aroma fresh and lively.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: sliced duck breast with lemon-verbena jus\u003c\/h2\u003e\n\n\u003cp\u003eFry the duck breast medium, let it rest. Deglaze the roasting residue with a little white wine and chicken broth. Let lemon verbena leaves steep in it for a few minutes, remove them, bind the sauce with butter. The floral citrus note of the verbena makes the sauce an elegant companion for the duck breast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e duck, pork, fish, light soups, desserts, herbal teas and flavoured drinks.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564980670730,"sku":"15775","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Zitronenverben_FB_PB_web.png?v=1780033150"},{"product_id":"bohnenkraut-1","title":"Savory","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed savory, the savoury classic herb for beans and braises\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSavory, also called bean herb, is the classic kitchen herb for pulses. Its aroma is lightly smoky, reminiscent of thyme and carries a fine peppery note. We rub it gently and fill it fresh in our manufactory in Klingenberg am Main, so the full fragrance greets you when you open the tin.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSavory belongs with beans of every kind, whether green, white or broad beans, and makes them easier to digest. It also suits lentils and peas, rabbit, lamb and roast poultry, as well as fatty fish. Add it early to the dish so it can release its flavour, and remove coarse sprigs before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e savory is strongly hygroscopic, so it attracts moisture. Close the tin well after use and store it dry, then it stays free-flowing and does not clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen beans with savory in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTrim 500 g of green beans and cook them with a teaspoon of savory in salted water for 10 to 12 minutes until tender.\u003c\/li\u003e\n\u003cli\u003eDrain the beans and toss them in a little butter.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, freshly ground pepper and another pinch of savory.\u003c\/li\u003e\n\u003cli\u003eServe the beans as a side with lamb or a roast and remove coarse stalks before plating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes savory special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFew herbs are as closely tied to a dish as savory is to the bean, which is where its German name comes from. It brings a savoury, lightly sharp depth that rounds off heavy pulse dishes and makes them easier to digest. Unlike thyme it is stronger and more peppery, so a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRubbed savory in manufactory quality\u003c\/li\u003e\n\u003cli\u003eSmoky, thyme-like aroma with a fine peppery note\u003c\/li\u003e\n\u003cli\u003eA classic for green and white beans, lentils and peas\u003c\/li\u003e\n\u003cli\u003eSuits rabbit, lamb, poultry and fatty fish\u003c\/li\u003e\n\u003cli\u003eGently rubbed, freshly filled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCombine savory with other kitchen herbs such as \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, our \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For lamb and braises, \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky pepper\u003c\/strong\u003e\u003c\/a\u003e is a good match. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is savory used for?\u003c\/strong\u003e\u003cbr\u003e\nFor beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does savory taste like?\u003c\/strong\u003e\u003cbr\u003e\nSavoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add savory to a dish?\u003c\/strong\u003e\u003cbr\u003e\nBest early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does my savory clump?\u003c\/strong\u003e\u003cbr\u003e\nSavory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is savory used for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does savory taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add savory to a dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does my savory clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722811244810,"sku":"31469","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Bohnenkraut_gerebelt_Webshop.png?v=1756967609"}],"url":"https:\/\/altesgewuerzamt.live\/en\/collections\/mengenrabatt-gewurz-grun.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}