{"title":"Mengenrabatt Gewürz Lila","description":"","products":[{"product_id":"stickleiste-eiche","title":"STICK Oak Magnetic Strip","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOak magnetic strip for your spice tins on the wall\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe STICK strip in solid oak holds up to six spice tins on the wall with strong magnets – within easy reach above the worktop and decorative at the same time. Mounting material is included; you choose the tins to go with it. As oak is a natural product, every strip is unique in grain and shade.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe strip mounts on the wall and holds our spice tins via its six magnets. That brings your favourite spices out of the drawer and onto the wall, saves space on the worktop and keeps everything within reach while you cook. Ideal above the kitchen counter, beside the hob or in the pantry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The magnets securely hold tins with up to 250 g of contents. Oak dislikes constant moisture – wipe the strip only with a slightly damp cloth and rub it dry. Treated occasionally with a little wood oil, the timber stays beautiful for years.\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\u003eSolid oak strip with 6 magnets\u003c\/li\u003e\n\u003cli\u003eDimensions: L 48 cm, D approx. 2.5 cm, Ø 75 mm\u003c\/li\u003e\n\u003cli\u003eHolds spice tins with up to 250 g of contents\u003c\/li\u003e\n\u003cli\u003eMounting material included, tins not included\u003c\/li\u003e\n\u003cli\u003eNatural product – grain and shade vary\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 strip calls for well-filled tins, of course: browse our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices collection\u003c\/strong\u003e\u003c\/a\u003e and set up your own spice wall. To restock the classics, take a look at \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePepper \u0026amp; Co.\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 many tins fit on the strip?\u003c\/strong\u003e\u003cbr\u003e\nSix of our spice tins, each held by a magnet. The tins are not included.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow heavy may the tins be?\u003c\/strong\u003e\u003cbr\u003e\nThe magnets securely hold tins with up to 250 g of contents.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs mounting material included?\u003c\/strong\u003e\u003cbr\u003e\nYes, the material for fixing it to the wall is included. Only the spice tins are chosen separately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I care for the oak strip?\u003c\/strong\u003e\u003cbr\u003e\nWipe it only with a slightly damp cloth and rub it dry. Treated occasionally with a little wood oil, the oak stays beautiful for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How many tins fit on the strip\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Six of our spice tins, each held by a magnet. The tins are not included.\"}},{\"@type\":\"Question\",\"name\":\"How heavy may the tins be\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The magnets securely hold tins with up to 250 g of contents.\"}},{\"@type\":\"Question\",\"name\":\"Is mounting material included\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the material for fixing it to the wall is included. Only the spice tins are chosen separately.\"}},{\"@type\":\"Question\",\"name\":\"How do I care for the oak strip\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Wipe it only with a slightly damp cloth and rub it dry. Treated occasionally with a little wood oil, the oak stays beautiful for years.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564376789258,"sku":"20425","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/stickleiste-eiche-923655.jpg?v=1736428773"},{"product_id":"utah-steinsalz-beutel","title":"Coarse Utah Rock Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUtah rock salt coarse, pure natural rock salt from North America in a coarse grain\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePure natural rock salt from the ancient primal sea in Utah, in a coarse grain. Mild, clear and mineral. We pack it in our workshop in Klingenberg am Main – the classic salt quality for the salt mill and salt crust.\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 the salt mill, salt crust, bread dough and fish in a salt crust. It seasons pasta water, brine and roasting salt and adds a clear accent to steak, chicken and root vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool and dry. Pure salt without an anti-caking agent can clump when damp – simply let it dry out again and it loosens on its own.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFish in a salt crust in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 2 kg coarse Utah rock salt with two egg whites and a little water to a damp, sandy consistency.\u003c\/li\u003e\n\u003cli\u003eFill a whole fish such as sea bream with herbs and lemon, place on a bed of salt and cover it completely with the salt mixture.\u003c\/li\u003e\n\u003cli\u003eBake at 200 °C for 30 to 40 minutes until the crust is firm and golden.\u003c\/li\u003e\n\u003cli\u003eBreak open the crust, lift out the fish and fillet it.\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\u003eCoarse rock salt from Utah, North America\u003c\/li\u003e\n\u003cli\u003ePure natural salt crystals from the ancient sea\u003c\/li\u003e\n\u003cli\u003eSuitable for the salt mill and salt crusts\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the shaker and everyday cooking, use the \u003ca href=\"\/en\/products\/utah-steinsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt fine\u003c\/strong\u003e\u003c\/a\u003e. A coarse German evaporated salt is the \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz coarse\u003c\/strong\u003e\u003c\/a\u003e, and for finishing on the plate our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e is ideal. You'll find more salts in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt selection\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 coarse Utah rock salt?\u003c\/strong\u003e\u003cbr\u003ePure, coarsely ground rock salt from the ancient primal sea in Utah, North America. Mild, clear and mineral, without additives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUtah coarse or fine – which should I use?\u003c\/strong\u003e\u003cbr\u003eCoarse salt is ideal for the salt mill, salt crust and roasting salt. For even seasoning at the stove and in the shaker use the fine \u003ca href=\"\/en\/products\/utah-steinsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt fine\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use coarse Utah rock salt for?\u003c\/strong\u003e\u003cbr\u003eFor the salt mill, salt crust and bread dough, for pasta water and brine, and as a roasting salt for steak, chicken and root vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the coarse salt suitable for the salt mill?\u003c\/strong\u003e\u003cbr\u003eYes. The coarse grain is ideal for standard salt mills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does pure salt sometimes clump?\u003c\/strong\u003e\u003cbr\u003eBecause it has no anti-caking agent, pure salt draws together slightly when damp. Stored cool and dry it stays 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 coarse Utah rock salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pure, coarsely ground rock salt from the ancient primal sea in Utah, North America. Mild, clear and mineral, without additives.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Utah coarse or fine which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Coarse salt is ideal for the salt mill, salt crust and roasting salt. For even seasoning at the stove and in the shaker use the fine Utah rock salt fine.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use coarse Utah rock salt for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For the salt mill, salt crust and bread dough, for pasta water and brine, and as a roasting salt for steak, chicken and root vegetables.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the coarse salt suitable for the salt mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. The coarse grain is ideal for standard salt mills.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does pure salt sometimes clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because it has no anti-caking agent, pure salt draws together slightly when damp. Stored cool and dry it stays free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564466868490,"sku":"21626","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Utah_Steinsalz_grob-355405.jpg?v=1736522984"},{"product_id":"gewurzamt-einmaleins","title":"Gewürzamt ABC","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGewürzamt ABC, the four basic spices from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Gewürzamt ABC is the ideal introduction to the world of workshop spices. The elegant gift box contains four small spice tins with the most important basic spices that should not be missing in any kitchen, 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 is included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/utah-steinsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt fine (85 g)\u003c\/strong\u003e\u003c\/a\u003e, a mild rock salt from the salt mines of Utah, ideal as an everyday salt\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSweet paprika (38 g)\u003c\/strong\u003e\u003c\/a\u003e, deep red, aromatic and mild, indispensable for goulash, chicken and sauces\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBlack Kerala pepper (30 g)\u003c\/strong\u003e\u003c\/a\u003e, a robust black pepper from India, for meat, pasta and freshly milled\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg (30 g)\u003c\/strong\u003e\u003c\/a\u003e, whole, for fresh grating, for béchamel, spinach, mashed potato and Christmas baking\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\u003eUtah rock salt fine as an everyday and finishing salt. Sweet paprika for goulash, paprika chicken, lecsó and sauces. Kerala pepper from the mill over steak, pasta and salads. Nutmeg freshly grated in béchamel, mashed potato, spinach and cake batter.\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\u003eFour basic spices in an elegant magnetic box with a foam inlay\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\u003cli\u003eExternal box dimensions 220 × 90 × 75 mm\u003c\/li\u003e\n\u003cli\u003eAn ideal start for home cooks and as a gift\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 ABC: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e for braised dishes, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for vegetable dishes and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e for Indian classics. A matching mortar recommendation: the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGigant granite mortar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is included in the Gewürzamt ABC?\u003c\/strong\u003e\u003cbr\u003e\nFour small spice tins: Utah rock salt fine (85 g), sweet paprika (38 g), black Kerala pepper (30 g) and nutmeg (30 g), in an elegant magnetic box with a foam inlay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the ABC suitable for?\u003c\/strong\u003e\u003cbr\u003e\nIdeal for everyone who wants to start with workshop spices, and as a gift for home cooks who want to equip their kitchen with high-quality basics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spices also available individually?\u003c\/strong\u003e\u003cbr\u003e\nYes, all four spices are also available individually in our shop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the spices correctly?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and protected from light. The high-quality aroma tins protect against loss of aroma, and nutmeg is best grated fresh just before use.\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 included in the Gewürzamt ABC?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Four small spice tins, Utah rock salt fine 85 g, sweet paprika 38 g, black Kerala pepper 30 g and nutmeg 30 g, in an elegant magnetic box with a foam inlay.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who is the Gewürzamt ABC suitable for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ideal for everyone who wants to start with workshop spices, and as a gift for home cooks who want to equip their kitchen with high-quality basics.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the spices of the ABC also available individually?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, all four spices are also available individually in our shop.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the spices of the ABC correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dry and protected from light. The high-quality aroma tins protect against loss of aroma, and nutmeg is best grated fresh just before use.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564519166218,"sku":"22140","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Gewuerzamt-Einmaleins_innen_web.png?v=1747310357"},{"product_id":"gewurzsalz-bouillabaisse","title":"Bouillabaisse spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt, a saffron seasoning from the Mediterranean\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBouillabaisse is the queen of fish soups, and this spiced salt brings its unmistakable profile to the table, even when no fresh sea breeze is blowing. The base is the mild Luisenhaller deep-rock salt, refined with tomato flakes, hot rose paprika, garlic, parsley, star anise, fennel seed, fine saffron and thyme. The saffron gives the typical golden colour and its subtle, warm aroma. Star anise and fennel seed carry on the aromatic depth of Provence cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis spiced salt is geared towards fish and seafood, but is also suitable for Mediterranean vegetable dishes. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBouillabaisse\u003c\/strong\u003e, stir directly into the fish stock\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish soups and bisque\u003c\/strong\u003e, as a base salt for all creamy seafood sauces\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled fish\u003c\/strong\u003e, sea bass, red mullet, sea bream, salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSeafood\u003c\/strong\u003e, prawns, mussels, squid\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRisotto and paella\u003c\/strong\u003e, as a seasoning and colour salt instead of separate saffron\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMediterranean vegetable dishes\u003c\/strong\u003e, tomatoes, courgettes, aubergines, stuffed peppers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, Provence fish soup\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat 1 onion, 2 cloves of garlic and 1 fennel bulb in olive oil. Add 400 g tinned tomatoes and 800 ml fish stock. Season with 1 tsp Bouillabaisse spiced salt. Simmer for 20 minutes. Cut 500 g mixed fish fillets (cod, salmon, red mullet) into pieces and let them steep in the soup for 8 minutes. Serve with croutons and rouille.\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 and savoury with saffron and thyme\u003c\/li\u003e\n\u003cli\u003eFor bouillabaisse, fish soups, risotto and paella\u003c\/li\u003e\n\u003cli\u003eWith Luisenhaller deep-rock salt and tomato flakes\u003c\/li\u003e\n\u003cli\u003eAlso with fried fish and seafood\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fish cookery, combine with \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 second salt and \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a pepper accent. A Mediterranean complement: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e. For antipasti platters: \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the salt?\u003c\/strong\u003e\u003cbr\u003e\nMild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need additional saffron in my bouillabaisse?\u003c\/strong\u003e\u003cbr\u003e\nNo, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for meat dishes?\u003c\/strong\u003e\u003cbr\u003e\nLess so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Bouillabaisse spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need additional saffron in my bouillabaisse?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Bouillabaisse spiced salt also suitable for meat dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Less so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564714529034,"sku":"30300","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-bouillabaisse-679626.jpg?v=1736624360"},{"product_id":"gewuerzsalz-kraeuter-dose","title":"Herb spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerb spiced salt, Mediterranean sea salt with garden and wild herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt that upgrades almost any simple dish in one go: Luisenhaller deep-rock salt, carefully combined with Mediterranean garden and wild herbs. Thyme, rosemary, marjoram, sage, basil and wild savory give the salt an aromatic, full-bodied depth that a plain sea salt never achieves. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe herb salt is one of the most versatile spiced salts in the kitchen. It is suitable wherever herb freshness and saltiness are wanted together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSalads\u003c\/strong\u003e, scatter directly over tomato salad, caprese or mixed leaf salad\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled and oven vegetables\u003c\/strong\u003e, rub in before roasting\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta\u003c\/strong\u003e, into the pasta water or over finished pasta\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish and poultry\u003c\/strong\u003e, as a rub before frying or grilling\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHerb butter\u003c\/strong\u003e, with soft butter and a little lemon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried and oven potatoes\u003c\/strong\u003e, the perfect everyday seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDips and quark\u003c\/strong\u003e, an aromatic salad-dressing salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, herb-salt focaccia\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKnead 400 g flour, 7 g dried yeast, 1 tsp sugar, 250 ml lukewarm water and 3 tbsp olive oil into a dough. Let it prove for 1 hour. Press onto an oiled tray, make finger dimples, drizzle generously with olive oil. Top with herb spiced salt and optionally rosemary sprigs. Bake at 220 degrees Celsius for 20 to 25 minutes until golden brown.\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 Mediterranean seasoning salt with Luisenhaller deep-rock salt and wild herbs\u003c\/li\u003e\n\u003cli\u003eIdeal for caprese, tomato salad, pasta, fish and fried potatoes\u003c\/li\u003e\n\u003cli\u003eAlso in quark dips, salad dressings and soups\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg, 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 Mediterranean cooking, combine with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. For pasta and pizza: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For fish and seafood: \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the salt?\u003c\/strong\u003e\u003cbr\u003e\nDry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which herbs are included in the Herb spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Herb spiced salt suitable for marinades?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"160 g","offer_id":50684724085002,"sku":"30307","price":8.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50684724117770,"sku":"22780","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-kraeuter-626393.jpg?v=1736624361"},{"product_id":"gewurzsalz-poivres-rares","title":"Poivres Rares spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt, sea salt with three rare pepper varieties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt for pepper lovers: Mediterranean sea salt from Spain meets three characterful pepper varieties that together create a complex, multi-layered profile. Classic black pepper gives the familiar base heat. The resinous-savoury cubeb pepper from Indonesia brings eucalyptus notes and a long finish. Long pepper, finally, surprises with its warm, lightly sweet depth, reminiscent of nutmeg and cardamom. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis seasoning salt is suitable as a table spice and finishing salt for dishes with substance. Particularly good with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMature cheese\u003c\/strong\u003e, hard cheese, Parmesan, Comté, Manchego\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e, beef or venison, thinly sliced\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteak and beef fillet\u003c\/strong\u003e, as a rub before frying or for finishing\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried fish\u003c\/strong\u003e, on white fish and salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCold roast\u003c\/strong\u003e, on sliced roast with a little olive oil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBruschetta and tomato-mozzarella\u003c\/strong\u003e, as a finishing salt\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOven vegetables and roasted potatoes\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, beef fillet carpaccio with Poivres Rares\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze 200 g beef fillet for 30 minutes, then slice wafer-thin. Spread out on chilled plates. Drizzle with high-quality olive oil, a few drops of lemon juice over it, distribute thin Parmesan shavings. Before serving, scatter very thinly with Poivres Rares spiced salt and garnish with rocket.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with three rare pepper varieties\u003c\/li\u003e\n\u003cli\u003eBlack pepper, cubeb pepper and long pepper\u003c\/li\u003e\n\u003cli\u003eIdeal with hard cheese, beef and carpaccio\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout separating agents and additives, shake before use\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 pepper world: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a crisp finish, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for steak and game. A salt counterpart: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e. For braises: \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\u003eWhat are Poivres Rares?\u003c\/strong\u003e\u003cbr\u003e\nFrench for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the three pepper varieties differ?\u003c\/strong\u003e\u003cbr\u003e\nBlack pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for soups and sauces?\u003c\/strong\u003e\u003cbr\u003e\nYes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Poivres Rares?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"French for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the three pepper varieties differ?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Black pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the Poivres Rares spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Poivres Rares spiced salt also suitable for soups and sauces?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564716167434,"sku":"30308","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-poivres-rares_22db0ecc-c377-4a2c-85d6-e67cdaaa8b79.jpg?v=1738650590"},{"product_id":"jozo-gourmetsalz","title":"Jozo Gourmet Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eJozo Gourmet Salt, Danish pyramid salt for fine finishing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNaturally grown sea salt crystals from Denmark in a delicate, small pyramid shape, filled in our workshop in Klingenberg am Main. A mild, clear salt flavour that crumbles finely on the tongue, an elegant finishing-salt classic with clear northern roots.\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 finishing salt for finished dishes, fresh bread with olive oil, tomato and mozzarella and grilled steak. An accent on fried egg, salads, sushi rolls and chocolate. Rub between thumb and index finger and scatter over the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e always add it only after cooking, in the heat the crystals dissolve and the pyramid structure is lost. Store dry and well sealed so the flakes do not clump.\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\u003eDanish pyramid salt with a mild, clear note\u003c\/li\u003e\n\u003cli\u003eDelicate crystals in pyramid shape, finely crumbling\u003c\/li\u003e\n\u003cli\u003eFilled in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a finishing salt for fish, meat and bread\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\u003eAs a salt trio for the table: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e from France, \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e from Portugal 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: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. Black as a visual contrast: \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are pyramid salt flakes?\u003c\/strong\u003e\u003cbr\u003eNaturally grown salt crystals in a pyramid shape, formed in shallow basins by evaporation. When rubbed between the fingers, the pyramids burst into the finest splinters, the characteristic crunch of fine finishing salts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Danish pyramid salt different?\u003c\/strong\u003e\u003cbr\u003eDanish salt flakes are usually finer and milder than Greek or Cypriot varieties. They have a clear, mineral-pure note without a strong character of their own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I use the salt?\u003c\/strong\u003e\u003cbr\u003eAlways as a finishing touch after cooking, in the heat the crystals dissolve and the effect of the pyramid structure is lost. Use sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also season with it in the pot?\u003c\/strong\u003e\u003cbr\u003eThat would be a waste, in cooking it dissolves like ordinary salt. Season in the pot with a simple sea salt and use Jozo Gourmet Salt only for finishing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are pyramid salt flakes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Naturally grown salt crystals in a pyramid shape, formed in shallow basins by evaporation. When rubbed between the fingers, the pyramids burst into the finest splinters, the characteristic crunch of fine finishing salts.\"}},{\"@type\":\"Question\",\"name\":\"What makes Danish pyramid salt different?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Danish salt flakes are usually finer and milder than Greek or Cypriot varieties. They have a clear, mineral-pure note without a strong character of their own.\"}},{\"@type\":\"Question\",\"name\":\"When do I use the salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always as a finishing touch after cooking, in the heat the crystals dissolve and the effect of the pyramid structure is lost. Use sparingly.\"}},{\"@type\":\"Question\",\"name\":\"Can I also season with it in the pot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That would be a waste, in cooking it dissolves like ordinary salt. Season in the pot with a simple sea salt and use Jozo Gourmet Salt only for finishing.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564721180938,"sku":"30310","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/jozo-gourmetsalz-302200.jpg?v=1736762402"},{"product_id":"kala-namak","title":"Kala Namak","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKala Namak, Indian black salt with an egg-like aroma for vegan cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKala Namak is a South Asian black salt: Pakistani crystal salt boiled at around 900 degrees with Terminalia chebula fruits. In our workshop in Klingenberg am Main it is ground and filled. Sulphur compounds give it the striking aroma of boiled egg and onion, which makes it an indispensable helper in vegan cooking when it comes to the egg taste without egg.\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 of vegan cooking for tofu scramble, egg substitute, mayonnaise and hollandaise without egg. It seasons chutneys, raitas, lassis and exotic fruits. Also with cucumber salad, potatoes and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use it only after cooking, the sulphur aromas are heat-sensitive. Dose sparingly, with liquid the salt turns black. Store dry and well sealed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: tofu scramble with Kala Namak\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCrumble 400 g tofu with your fingers and fry in 2 tbsp olive oil with 1 finely chopped onion. Add 1 tsp turmeric, a pinch of Kala Namak and black pepper. After 5 minutes serve with 2 tbsp nutritional yeast and fresh chives, vegan, with an egg-like aroma, a perfect breakfast classic.\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\u003eIndian black salt with Terminalia chebula\u003c\/li\u003e\n\u003cli\u003eA striking aroma of boiled egg and onion\u003c\/li\u003e\n\u003cli\u003eGround and filled in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for vegan cooking, chutneys and exotic fruits\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 vegan and Indian cooking: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as a fermented curry classic, \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\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e. For salts: \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 light counterpart, \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black salt\u003c\/strong\u003e\u003c\/a\u003e as a visual relative.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Kala Namak taste like?\u003c\/strong\u003e\u003cbr\u003eStrikingly of boiled egg and onion, the sulphur compounds create this characteristic aroma. On the tongue salty, mineral, with a long aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Kala Namak turn black?\u003c\/strong\u003e\u003cbr\u003eThe natural minerals (iron, sulphur and magnesium compounds) give the pinkish-red-black colour. On contact with liquid this can intensify.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I use Kala Namak?\u003c\/strong\u003e\u003cbr\u003eOnly after cooking, the sulphur aromas are heat-sensitive. Scatter it over the finished dish like a finishing salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it?\u003c\/strong\u003e\u003cbr\u003eSparingly, the aroma is intense. A quarter teaspoon per portion is often enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Kala Namak taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Strikingly of boiled egg and onion, the sulphur compounds create this characteristic aroma. On the tongue salty, mineral, with a long aftertaste.\"}},{\"@type\":\"Question\",\"name\":\"Why does Kala Namak turn black?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The natural minerals (iron, sulphur and magnesium compounds) give the pinkish-red-black colour. On contact with liquid this can intensify.\"}},{\"@type\":\"Question\",\"name\":\"When do I use Kala Namak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only after cooking, the sulphur aromas are heat-sensitive. Scatter it over the finished dish like a finishing salt.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Kala Namak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, the aroma is intense. A quarter teaspoon per portion is often enough.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564721574154,"sku":"30311","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kalanamak-599022.jpg?v=1736624421"},{"product_id":"rosa-steinsalzflocken","title":"Pink Rock Salt Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePink rock salt flakes, a delicate finishing salt from the Punjab\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePink rock salt flakes are obtained from crystal salt from the Punjab mountains: a brine is produced from the rock salt, channelled into evaporation basins, and the fine salt layer is skimmed off by hand and dried in the sun. This creates delicate, crisp flakes with a subtle pink shimmer. Packed 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 perfect finishing salt for raw crustaceans, carpaccio, tartare and grilled meat. An accent on baked fish, tomato-mozzarella, fried egg and fine pastries, and also a decoration on chocolate truffles and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add the flakes only just before serving so they keep their crisp structure. Store dry and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDelicate, crisp salt flakes from Punjab crystal salt\u003c\/li\u003e\n\u003cli\u003eSubtly pink, with a fine crisp effect\u003c\/li\u003e\n\u003cli\u003eIdeal as a finishing salt for fish, meat and sweet dishes\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003ePacked 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\u003eAs a mild everyday table salt our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e fits well, for a fine French finish the \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt\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 are pink rock salt flakes good for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt over raw crustaceans, carpaccio, tartare and grilled meat, as well as on baked fish, tomato-mozzarella and fried egg. They are also a highlight on chocolate truffles and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the salt come from?\u003c\/strong\u003e\u003cbr\u003e\nThe flakes are obtained from crystal salt from the Punjab mountains and packed by us in Klingenberg am Main.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the flakes best?\u003c\/strong\u003e\u003cbr\u003e\nScatter them over the dish only just before serving, or lightly crush them between your fingers, so the fine crisp effect is preserved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store pink rock salt flakes?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then the flakes stay loose and crisp.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are pink rock salt flakes good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing salt over raw crustaceans, carpaccio, tartare and grilled meat, as well as on baked fish, tomato-mozzarella and fried egg. They are also a highlight on chocolate truffles and caramel.\"}},{\"@type\":\"Question\",\"name\":\"Where does the salt come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The flakes are obtained from crystal salt from the Punjab mountains and packed by us in Klingenberg am Main.\"}},{\"@type\":\"Question\",\"name\":\"How do I use the flakes best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Scatter them over the dish only just before serving, or lightly crush them between your fingers, so the fine crisp effect is preserved.\"}},{\"@type\":\"Question\",\"name\":\"How do I store pink rock salt flakes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then the flakes stay loose and crisp.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564724752650,"sku":"30313","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosa-steinsalzflocken-628970.jpg?v=1736624491"},{"product_id":"grobes-schwarzes-salz","title":"Coarse black salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoarse black salt, a deep-black finishing salt from our own production\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. An elegant, deep-black salt from Portuguese sea salt with natural vegetable charcoal as the colourant. Fine, fresh, soft on the tongue and readily soluble, a visual and flavour accent that turns any dish into a piece of theatre.\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\u003eAn ideal finishing salt for raw fish such as tuna tartare or salmon carpaccio. An accent on scrambled egg, oven vegetables, mozzarella and grilled steak. A visual highlight on a light background and on a laid table. Also scatter over sushi and starter plates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e scatter on only after cooking and do not cook with it, in the heat the salt dissolves and the visual effect is lost. Store dry.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, tuna tartare with black salt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCut 200 g fresh tuna (sashimi quality) into small cubes and mix with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp lime juice and 1 tsp finely chopped shallot. Arrange on a flat plate, top with 1 tsp avocado cubes, black sesame and a pinch of coarse black salt. Serve with rice crackers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCoarse black sea salt with vegetable charcoal\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from our own production in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a finishing salt for fish, meat and vegetables\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\u003eAs a light contrast on the table: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For tartare applications: \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive oil\u003c\/strong\u003e\u003c\/a\u003e. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. An antipasti companion: \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes\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\u003eIs the vegetable charcoal a concern?\u003c\/strong\u003e\u003cbr\u003e\nNo, vegetable charcoal (E153) is a natural substance approved as a food colourant in the EU, made from plant-based raw material.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the black salt taste different from light sea salt?\u003c\/strong\u003e\u003cbr\u003e\nNo, the flavour is very similar, the effect is primarily visual and intended for presentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the salt particularly suited to?\u003c\/strong\u003e\u003cbr\u003e\nAs a visual accent on light backgrounds such as raw fish, mozzarella, boiled eggs, scrambled egg and light oven vegetables. Also for festive table presentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use the salt for cooking?\u003c\/strong\u003e\u003cbr\u003e\nTechnically yes, but it is a waste. In the heat the salt dissolves and the visual effect is lost. Scatter on only after cooking.\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\": \"Is the vegetable charcoal in the black salt a concern?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, vegetable charcoal (E153) is a natural substance approved as a food colourant in the EU, made from plant-based raw material.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the black salt taste different from light sea salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the flavour is very similar, the effect is primarily visual and intended for presentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the coarse black salt particularly suited to?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a visual accent on light backgrounds such as raw fish, mozzarella, boiled eggs, scrambled egg and light oven vegetables. Also for festive table presentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use the black salt for cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Technically yes, but it is a waste. In the heat the salt dissolves and the visual effect is lost. Scatter on only after cooking.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564726718730,"sku":"30315","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/grobes-782388.jpg?v=1736624420"},{"product_id":"sonnensalz-flocken","title":"Sun Salt Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSun salt flakes, sun-dried salt flowers from Pakistan\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClear seawater is pumped into large basins in Pakistan. Through evaporation, fine salt flowers form, which are carefully skimmed off and dried in the sun under glass. This gives you the finest, crunchy salt flakes with a delicate crystal structure, sorted and packed at our place 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 pure finishing salt: scatter it over the finished dish only at the end, so the flakes keep their crunchy structure. Ideal on raw crustaceans, tartare, carpaccio and grilled steak, as an accent on tomatoes, oven vegetables, fried egg and fine pastries. Also decorative on chocolate desserts and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry and well sealed so the flakes do not clump. Do not cook with them, add them over the dish just before serving.\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\u003eSun-dried salt flowers from Pakistan\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eThe finest, crunchy crystal structure\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a finishing salt for fish, meat and sweet dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAnother fine finishing salt is our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e. For colour and freshness at the table there are our \u003ca href=\"\/en\/products\/rosa-steinsalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epink rock salt flakes\u003c\/strong\u003e\u003c\/a\u003e, and for a fruity-tart note our \u003ca href=\"\/en\/products\/sylter-wildbeerensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSylt wild berry salt\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 are salt flowers?\u003c\/strong\u003e\u003cbr\u003e\nSalt flowers are the fine crystals that form on the surface of the salt water during evaporation. They are skimmed off by hand and make especially delicate, crunchy flakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are sun salt flakes best used for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt at the end: on raw fish, tartare, carpaccio, steak, tomatoes, fried egg and even on chocolate and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do they differ from ordinary table salt?\u003c\/strong\u003e\u003cbr\u003e\nThe flakes dissolve more slowly and give a fine crunch and salt accent rather than just seasoning. That is why they go on the dish only at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then the flakes stay loose and crunchy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are salt flowers\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Salt flowers are the fine crystals that form on the surface of the salt water during evaporation. They are skimmed off by hand and make especially delicate, crunchy flakes.\"}},{\"@type\":\"Question\",\"name\":\"What are sun salt flakes best used for\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing salt at the end on raw fish, tartare, carpaccio, steak, tomatoes, fried egg and even on chocolate and caramel.\"}},{\"@type\":\"Question\",\"name\":\"How do they differ from ordinary table salt\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The flakes dissolve more slowly and give a fine crunch and salt accent rather than just seasoning. That is why they go on the dish only at the end.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then the flakes stay loose and crunchy.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564727832842,"sku":"30316","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sonnensalz-flocken-818512.jpg?v=1736522853"},{"product_id":"gewurzsalz-curry","title":"Curry spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry spiced salt, sea salt with a warm Indian seasoning\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMediterranean sea salt from Spain, refined with a balanced composition of fenugreek, turmeric, cumin, coriander, chilli, fennel and other warm spices. The result is a golden-shimmering salt that brings all the warmth of Indian curries to a dish in one go, without complexity, without weighing, without the big spice collection. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry salt is especially handy when time is short or when you want to season without cooking a complete curry. Ideal with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePoultry\u003c\/strong\u003e, chicken breast, turkey, poularde, fried or grilled\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish\u003c\/strong\u003e, salmon, cod, prawns, in the pan or on the grill\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRice and rice dishes\u003c\/strong\u003e, straight into the cooking water or as a table seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePulses\u003c\/strong\u003e, lentils, chickpeas, white beans\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRoasted vegetables\u003c\/strong\u003e, carrots, sweet potato, cauliflower, pumpkin\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eEggs\u003c\/strong\u003e, scrambled egg, omelette, boiled eggs sliced open\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, chicken breast with curry salt and yoghurt dip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePat 2 chicken breasts (180 g each) dry, rub with 1 tbsp olive oil, sprinkle generously with Curry spiced salt. Fry in the pan over medium-high heat for 5 to 6 minutes per side. Let rest. Alongside: stir 150 g natural yoghurt with fresh coriander, a little lemon juice and a pinch of curry salt. Serve with basmati rice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with a warm curry composition\u003c\/li\u003e\n\u003cli\u003eWith fenugreek, turmeric, cumin, coriander, chilli and fennel\u003c\/li\u003e\n\u003cli\u003eIdeal with fish, chicken, rice and lentils\u003c\/li\u003e\n\u003cli\u003eAlso with roasted carrots, sweet potatoes and cauliflower\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Indian curry world: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. An Asian complement: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for Thai and Indonesian dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the curry salt?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does curry salt differ from Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nCurry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nSimilar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs curry salt also suitable for vegetarian dishes?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Curry spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does curry salt differ from Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Curry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Similar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is curry salt also suitable for vegetarian dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564824203530,"sku":"30772","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz_curry-510165.jpg?v=1736762345"},{"product_id":"aktivator-fur-alles-was-schwimmt","title":"Activator for everything that swims","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eActivator for everything that swims, a seasoning salt for fish and seafood by Stefan Marquard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Activator for everything that swims is a seasoning salt for fish and seafood 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, white pepper, coriander, anise, fennel, caraway and thyme. The idea behind it: you massage the seasoning salt into the raw fish before cooking, so the aromas soak in and boost the delicate natural flavour rather than masking it.\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 fish – salmon, pike-perch, cod, sea bass and trout – as well as for shellfish such as prawns and scallops, whether pan-fried, grilled, steamed or baked in the oven. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of fish. Massage the seasoning salt in well, with fillets ideally under the skin too, then leave it to work for about five minutes and cook as usual.\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. Only let the fish season briefly and cook it promptly, so the flesh stays juicy and the salt does not draw out water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Crispy pan-fried salmon fillet\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn the plate in a quarter of an hour, with crisp skin and a juicy centre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 salmon fillets with skin (approx. 150 g each)\u003c\/li\u003e\n\u003cli\u003eapprox. 8 g Activator for everything that swims\u003c\/li\u003e\n\u003cli\u003e2 tbsp oil for frying\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter\u003c\/li\u003e\n\u003cli\u003e1 lemon, in wedges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the salmon fillets dry and massage the activator into both sides, then leave to work for five minutes. Heat the oil in a pan and fry the fillets skin-side down for four to five minutes until crisp, then turn, add the butter and cook for another minute. Serve with lemon wedges.\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. Anise and fennel give the fine, sweetly aromatic note that goes especially well with fish. Coriander and thyme bring the herbal depth, caraway a warm spice and white 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 fish and seafood based on the concept of star chef Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWith rock salt from Germany, anise, fennel, coriander and thyme\u003c\/li\u003e\n\u003cli\u003eMassage in before cooking, around 12 g per 1 kg of fish, leave 5 minutes to work\u003c\/li\u003e\n\u003cli\u003eBoosts the natural flavour without masking it\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-aus-dem-boden\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything from the ground\u003c\/strong\u003e\u003c\/a\u003e for vegetables. 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 fish beautifully, and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLemon Myrtle\u003c\/strong\u003e\u003c\/a\u003e adds a fresh citrus note. For seasoning at the table, 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 fish before cooking. In its raw state the spices penetrate especially deeply and boost the natural flavour without masking it.\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 fish or shellfish. Massage it in well and leave it to work for about five minutes before you cook the fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for prawns too?\u003c\/strong\u003e\u003cbr\u003e\nYes, massage the activator straight into the shell or onto the flesh. That way the aroma reaches everywhere and the prawns stay juicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use it for meat or vegetables?\u003c\/strong\u003e\u003cbr\u003e\nIt is tuned for fish and seafood. For poultry there is the Activator for everything that flies, and for vegetables the Activator for everything from the ground.\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 fish before cooking. In its raw state the spices penetrate especially deeply and boost the natural flavour without masking it.\"\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 fish or shellfish. Massage it in well and leave it to work for about five minutes before you cook the fish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it suitable for prawns too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, massage the activator straight into the shell or onto the flesh. That way the aroma reaches everywhere and the prawns stay juicy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it for meat or vegetables?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is tuned for fish and seafood. For poultry there is the Activator for everything that flies and for vegetables the Activator for everything from the ground.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564885283082,"sku":"30958","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aktivator_alles-was-schwimmt-210338.jpg?v=1736523087"},{"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":"salish-alderwood-1","title":"Salish Alderwood","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSalish Alderwood, intensely smoky Pacific sea salt smoked over red alderwood\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSalish Alderwood is a Pacific sea salt from the north-west of the USA, traditionally smoked over real red alderwood. This gives it a deep brown colour and an intense, smoky aroma with a full woody note, a clear saltiness and a long finish. That brings an authentic BBQ aroma to your dishes, entirely without a grill. Carefully imported and 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\u003eSalish Alderwood goes with steaks, burgers and ribs, as a finish on fried egg and fried potatoes, in vinaigrettes and dressings as well as with vegetables and tofu. Also a smoky highlight in herb butter and on bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add the salt only at the end so the smoky aroma is preserved. A small pinch is enough. Store dry and well sealed, and simply shake if it clumps.\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\u003ePacific sea salt, smoked over red alderwood\u003c\/li\u003e\n\u003cli\u003eDeeply smoky with a full woody note and a long finish\u003c\/li\u003e\n\u003cli\u003eAn authentic BBQ aroma entirely without a grill\u003c\/li\u003e\n\u003cli\u003eFor steaks, eggs, fried potatoes, dressings and vegetables\u003c\/li\u003e\n\u003cli\u003eAll-natural, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a pepper note with steak, our \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhisky pepper\u003c\/strong\u003e\u003c\/a\u003e fits, and as another dark salt speciality the \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black salt\u003c\/strong\u003e\u003c\/a\u003e. If you want to grill all out, reach for the \u003ca href=\"\/en\/products\/bbq-box-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Box\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt 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 Salish Alderwood?\u003c\/strong\u003e\u003cbr\u003e\nA Pacific sea salt from the north-west of the USA, traditionally smoked over red alderwood. That is why it tastes deeply smoky and brings a BBQ aroma to the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use smoked salt?\u003c\/strong\u003e\u003cbr\u003e\nBest as a finish on meat, eggs, fried potatoes and vegetables, or in dressings and herb butter. Dose sparingly and add it only at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it really taste smoky without a grill?\u003c\/strong\u003e\u003cbr\u003e\nYes. The salt carries a real wood-smoke aroma and gives your dishes a grilled note, even entirely without a grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Salish Alderwood?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed. Should it ever clump, simply shake it.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Salish Alderwood?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Pacific sea salt from the north-west of the USA, traditionally smoked over red alderwood. That is why it tastes deeply smoky and brings a BBQ aroma to the dish.\"}},{\"@type\":\"Question\",\"name\":\"How do I use smoked salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Best as a finish on meat, eggs, fried potatoes and vegetables, or in dressings and herb butter. Dose sparingly and add it only at the end.\"}},{\"@type\":\"Question\",\"name\":\"Does it really taste smoky without a grill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The salt carries a real wood-smoke aroma and gives your dishes a grilled note, even entirely without a grill.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Salish Alderwood?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed. Should it ever clump, simply shake it.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52637119021322,"sku":"31441","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Salish_Anderwood_klein_web.png?v=1772244145"},{"product_id":"gewurzamt-cuvee","title":"Gewürzamt - Cuvée","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGewürzamt Cuvée, wine balsamic vinegar with a fine sweet-sour interplay\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGewürzamt Cuvée is our blend of wine balsamic vinegars and brings fine acidity and rounded sweetness to your salad, sauce or marinade in a single splash. We fill it in Klingenberg am Main. The profile: a fruity opening, soft balsamic depth in the middle, and on the finish an acidity that is clear but never sharp. A vinegar that balances rather than dominates.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor leaf salads, tomatoes, raw vegetables and potato salad, as a base for vinaigrettes and dressings, in marinades for meat and vegetables, or as a final splash in dark sauces and braises. It also works neat over grilled vegetables, strawberries or an aged cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the Cuvée is milder than a classic wine vinegar. Use a little more of it in dressings and then season with salt.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVinaigrette in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 2 tbsp Gewürzamt Cuvée, 5 tbsp \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrape seed oil\u003c\/strong\u003e\u003c\/a\u003e, 1 tsp mustard and a pinch of salt into a screw-top jar.\u003c\/li\u003e\n\u003cli\u003eAdd 1 tsp \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herb Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e, close tightly and shake hard until everything emulsifies.\u003c\/li\u003e\n\u003cli\u003ePour over leaf salad or warm potatoes and finish with 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlend of wine balsamic vinegars, a cuvée\u003c\/li\u003e\n\u003cli\u003eFine acidity, harmonious aroma, balanced sweet-sour interplay\u003c\/li\u003e\n\u003cli\u003eOrigin Germany, filled in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003e250 ml bottle\u003c\/li\u003e\n\u003cli\u003eNo flavourings or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grape seed oil\u003c\/strong\u003e\u003c\/a\u003e is the neutral oil that leaves the stage to the Cuvée. If you want more acidity, reach for the \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt House Vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e with 9 % acidity, and if you like it herbal, the \u003ca href=\"\/en\/products\/serum-zitronenthymian-churfranken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLemon Thyme Serum\u003c\/strong\u003e\u003c\/a\u003e. For the sweet side with cheese and desserts, \u003ca href=\"\/en\/products\/traubenzauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTraubenzauber\u003c\/strong\u003e\u003c\/a\u003e is the match. You will find every variety in our \u003ca href=\"\/en\/collections\/essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evinegar collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 a wine balsamic vinegar?\u003c\/strong\u003e\u003cbr\u003e\nA wine balsamic vinegar is a vinegar made from wine that gains a balsamic, slightly sweet note through grape must or reduction. It is rounder and milder than pure wine vinegar. Gewürzamt Cuvée is a blend of such wine balsamic vinegars.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the Cuvée and the House Vinegar?\u003c\/strong\u003e\u003cbr\u003e\nThe \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt House Vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e is a robust wine vinegar with 9 % acidity, the Cuvée a mild wine balsamic vinegar with a sweet-sour interplay. Use the House Vinegar for strong vinaigrettes and sauerbraten, the Cuvée for delicate dressings and for rounding off sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from balsamic vinegar from Modena?\u003c\/strong\u003e\u003cbr\u003e\nThe Cuvée is a German wine balsamic vinegar and lighter than an aged \u003ca href=\"\/en\/products\/balsamico-essig-12-jahre\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e12-year balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. Balsamic from Modena is darker, thicker and sweeter. For the everyday dressing the Cuvée is the more versatile choice, for cheese and desserts the aged balsamic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the Cuvée keep?\u003c\/strong\u003e\u003cbr\u003e\nVinegar is naturally very stable, so the Cuvée needs no best-before date. Store it away from light, cool and tightly closed. That way the aroma lasts a long time.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":53780255899914,"sku":"23962","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Wein-Balsam-Essig-Mischung.png?v=1789999063"}],"url":"https:\/\/altesgewuerzamt.live\/en\/collections\/mengenrabatt-gewurz-lila.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}