{"title":"Everything for salad, salad dressing and raw vegetables","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-start=\"0\" data-end=\"90\"\u003eEverything for salad, salad dressing and raw vegetables – Delicious seasoning with the Altes Gewürzamt\u003c\/strong\u003e \u003cbr data-start=\"90\" data-end=\"93\"\u003e\u003ca data-start=\"93\" data-end=\"167\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/blogs\/rezeptwelt\/tagged\/salat\"\u003e\u003cspan\u003eFresh\u003c\/span\u003e \u003cspan\u003esalads\u003c\/span\u003e\u003c\/a\u003e and crisp raw vegetables deserve the finest seasoning! At Altes Gewürzamt, you'll find high-quality spices and sophisticated blends that will elevate your dressings and raw vegetable dishes to a new level. From \u003ca data-start=\"362\" data-end=\"441\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/krautermischung\"\u003e\u003cspan\u003earomatic\u003c\/span\u003e \u003cspan\u003eherbs\u003c\/span\u003e\u003c\/a\u003e to subtle \u003ca data-start=\"453\" data-end=\"512\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/essig\"\u003e\u003cspan\u003evinegar\u003c\/span\u003e \u003cspan\u003enotes\u003c\/span\u003e\u003c\/a\u003e and \u003ca data-start=\"517\" data-end=\"587\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/senf-meerrettich\"\u003e\u003cspan\u003emustard\u003c\/span\u003e \u003cspan\u003eflavors\u003c\/span\u003e\u003c\/a\u003e to special salad seasonings – the perfect flavor for every creation. Discover our exquisite spices and transform your salads into a true taste experience!\u003c\/p\u003e","products":[{"product_id":"steirisches-kuerbiskernoel","title":"Styrian pumpkin seed oil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eStyrian pumpkin seed oil, the green gold of Styria\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStyrian pumpkin seed oil is a natural oil from hull-less pumpkin seeds, roasted and gently pressed by the Hartlieb oil mill in Styria. Its character is deep dark with a greenish shimmer, intensely nutty and with a mild, fine roasted note. A single tablespoon gives salads, soups and even vanilla ice cream the unmistakable Styrian signature.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic for hearty leaf salads, especially with lamb's lettuce and combined with apple or wine vinegar. Wonderful over pumpkin soup, potato salad, cheese spaetzle and egg dishes. A Styrian insider tip is a dash over vanilla ice cream. Also with quark spread, grilled vegetables and pumpkin risotto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e pumpkin seed oil is not suitable for frying. The heat destroys the aroma and the valuable nutrients. Always drizzle it over the finished dish only after cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eStyrian scarlet runner bean salad in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 250 g of cooked scarlet runner beans with a finely sliced red onion into a bowl.\u003c\/li\u003e\n\u003cli\u003eStir a marinade from 3 tbsp of apple vinegar, a little mustard, salt and pepper and pour it over the beans.\u003c\/li\u003e\n\u003cli\u003eGenerously drizzle Styrian pumpkin seed oil over them and mix carefully.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep salt\u003c\/strong\u003e\u003c\/a\u003e and serve sprinkled with roasted pumpkin seeds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStyrian pumpkin seed oil from hull-less seeds\u003c\/li\u003e\n\u003cli\u003eIntensely nutty with a mild roasted note\u003c\/li\u003e\n\u003cli\u003eMade by the Hartlieb oil mill, Styria\u003c\/li\u003e\n\u003cli\u003eNot for frying, ideal as a finishing oil\u003c\/li\u003e\n\u003cli\u003eNatural, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor salads and vinaigrettes, a fruity vinegar such as our \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/veltliner-weisswein-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVeltliner white wine vinegar\u003c\/strong\u003e\u003c\/a\u003e is a great fit. To finish we recommend \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is pumpkin seed oil not suitable for frying?\u003c\/strong\u003e\u003cbr\u003e\nPumpkin seed oil is a cold-pressed oil with a low smoke point. Under heat it loses its nutty aroma and its valuable nutrients and turns bitter. It is a pure finishing oil for cold and lukewarm dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does hull-less grown mean?\u003c\/strong\u003e\u003cbr\u003e\nIn Styria a special pumpkin variety is grown whose seeds do not form a hard shell. These hull-less seeds can be pressed directly and yield the typically intense, dark green oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does PGI mean for Styrian pumpkin seed oil?\u003c\/strong\u003e\u003cbr\u003e\nStyrian pumpkin seed oil PGI is a protected geographical indication of the EU. It guarantees that the seeds come from the Styrian growing region and that the oil is pressed there in the traditional way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store pumpkin seed oil correctly?\u003c\/strong\u003e\u003cbr\u003e\nProtected from light, cool and well sealed. After opening, use it up within a few months so the nutty aroma stays fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is pumpkin seed oil not suitable for frying\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pumpkin seed oil is a cold-pressed oil with a low smoke point. Under heat it loses its nutty aroma and its valuable nutrients and turns bitter. It is a pure finishing oil for cold and lukewarm dishes.\"}},{\"@type\":\"Question\",\"name\":\"What does hull-less grown mean\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In Styria a special pumpkin variety is grown whose seeds do not form a hard shell. These hull-less seeds can be pressed directly and yield the typically intense, dark green oil.\"}},{\"@type\":\"Question\",\"name\":\"What does PGI mean for Styrian pumpkin seed oil\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Styrian pumpkin seed oil PGI is a protected geographical indication of the EU. It guarantees that the seeds come from the Styrian growing region and that the oil is pressed there in the traditional way.\"}},{\"@type\":\"Question\",\"name\":\"How do I store pumpkin seed oil correctly\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Protected from light, cool and well sealed. After opening, use it up within a few months so the nutty aroma stays fresh.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50563985441034,"sku":"15884","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Steirisches_Kuerbiskernoel-482192.jpg?v=1736428774"},{"product_id":"kernoel-gewuerzpaprika","title":"Paprika kernel oil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePaprika kernel oil hot, a Hungarian kernel oil from cold pressing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e100 percent Hungarian paprika kernel oil from the first mechanical cold pressing. Deep red, intensely aromatic and with a fine heat, a speciality of Hungarian oil mills that is indispensable in Hungarian cooking and gives goulash, lecso and porkolt their characteristic warmth.\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 finishing oil for goulash, paprika chicken, lecso and porkolt. It refines salad dressings, tomato soup, stews and rice dishes. A striking accent for hummus, mayonnaise and aioli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e drizzle or stir it in only after cooking, heat destroys its aroma and colour. Store it away from light, cool and tightly sealed, and use it up within a few months of opening.\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\u003eHungarian paprika kernel oil, cold pressed\u003c\/li\u003e\n\u003cli\u003e100 percent paprika seeds, no blend\u003c\/li\u003e\n\u003cli\u003eHot, deep red, intensely aromatic\u003c\/li\u003e\n\u003cli\u003eVersatile for goulash, salads and soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with Hungarian cooking alongside our \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e. For stews and dark sauces: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e. If you are looking for a milder companion: our \u003ca href=\"\/en\/products\/gewuerzpaprika-kernoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePaprika kernel oil mild\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 kernel oil?\u003c\/strong\u003e\u003cbr\u003e\nFinely piquant, not burning. It is noticeably more savoury than the mild version, but has no chilli heat, the savouriness comes from the roasted paprika seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the hot and the mild kernel oil?\u003c\/strong\u003e\u003cbr\u003e\nThe hot kernel oil is more savoury and more intense in paprika flavour, the mild one rounder and gentler. Both are made from 100 percent cold-pressed paprika seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I heat the kernel oil?\u003c\/strong\u003e\u003cbr\u003e\nOnly briefly and not too hot. Because of the high-quality cold pressing, it loses aroma and colour at too high a temperature. It is best used as a finishing oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the oil?\u003c\/strong\u003e\u003cbr\u003e\nAway from light, cool and tightly sealed. Use it up within a few months of opening.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Paprika kernel oil hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Finely piquant, not burning. It is noticeably more savoury than the mild version, but has no chilli heat, the savouriness comes from the roasted paprika seeds.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the hot and the mild kernel oil?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The hot kernel oil is more savoury and more intense in paprika flavour, the mild one rounder and gentler. Both are made from 100 percent cold-pressed paprika seeds.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I heat the Paprika kernel oil?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Only briefly and not too hot. Because of the high-quality cold pressing, it loses aroma and colour at too high a temperature. It is best used as a finishing oil.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the Paprika kernel oil?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Away from light, cool and tightly sealed. Use it up within a few months of opening.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564396286218,"sku":"20860","price":4.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/20860_gewrzpaprika_kernl_scharf_07_2024_1-416738.jpg?v=1736339547"},{"product_id":"serum-zitronenthymian-churfranken-1","title":"Serum Lemon Thyme Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSerum Lemon Thyme Churfranken, balsamic vinegar from Klingenberg steep slopes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA first-class vinegar speciality from red-wine grapes of the Holland family from the Klingenberg steep slopes, bottled in Klingenberg am Main. During production, lemon thyme is steeped in, giving the balsamic vinegar a delicately aromatic herb note. Acidity 5 percent, lemon thyme content 1 percent.\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 fine interplay between fruity sweetness and delicate acidity goes excellently with salads, grilled meat, offal such as fried liver, fish and vegetables. It is also an extraordinary experience over strawberries or vanilla ice cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store cool and dark, ideally in the fridge after opening. A natural sediment or slight cloudiness is normal and not a defect, simply swirl briefly before use.\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\u003eBalsamic vinegar from red-wine grapes of the Klingenberg steep slopes\u003c\/li\u003e\n\u003cli\u003eWith steeped lemon thyme for a delicate herb note\u003c\/li\u003e\n\u003cli\u003eAcidity 5 percent, lemon thyme content 1 percent\u003c\/li\u003e\n\u003cli\u003eOwn cultivation by the Holland family, bottled in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFruity-sweet with delicate acidity\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\u003eFruity-tart, the \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e complements it, and the \u003ca href=\"\/en\/products\/himbeeressig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eraspberry vinegar\u003c\/strong\u003e\u003c\/a\u003e adds a berry note. For the dressing, nutty \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e or fruity \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e are a great match.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the vinegar made from?\u003c\/strong\u003e\u003cbr\u003e\nFrom red-wine grapes of the Holland family from the Klingenberg steep slopes. During production, lemon thyme is steeped in, which gives the herb note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Serum Lemon Thyme taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-sweet with a delicate acidity of 5 percent and a fine, citrusy herb note from the lemon thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it pair with best?\u003c\/strong\u003e\u003cbr\u003e\nWith salads, grilled meat, fried liver, fish and vegetables. A few drops over strawberries or vanilla ice cream are a special experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nCool and dark, in the fridge after opening. A light sediment is natural, simply swirl briefly before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the vinegar made from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From red-wine grapes of the Holland family from the Klingenberg steep slopes. During production, lemon thyme is steeped in, which gives the herb note.\"}},{\"@type\":\"Question\",\"name\":\"What does Serum Lemon Thyme taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fruity-sweet with a delicate acidity of 5 percent and a fine, citrusy herb note from the lemon thyme.\"}},{\"@type\":\"Question\",\"name\":\"What does it pair with best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With salads, grilled meat, fried liver, fish and vegetables. A few drops over strawberries or vanilla ice cream are a special experience.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cool and dark, in the fridge after opening. A light sediment is natural, simply swirl briefly before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564487840010,"sku":"21829","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenthymian_serum-392648.jpg?v=1736522847"},{"product_id":"walnussol","title":"walnut oil","description":"\u003cp\u003e This special walnut oil is a versatile taste wonder.\u003cbr\u003e It impresses with its natural, intense nutty aroma and is a highlight for your kitchen.\u003cbr\u003e The oil is obtained in France from the best pressed fruits and is rich in Omega 3 fatty acids.\u003cbr\u003e With this oil you can create distinctive, memorable dishes.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003e\u003cspan style=\"color: rgb(156, 0, 0);\"\u003eShould dents or bumps occur on the canister during transport, this is not grounds for complaint!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003cbr\u003e\u003c\/u\u003e Goes perfectly with salad dressings, asparagus, vegetables, potato gratin or you can even use it to replace butter in mashed potatoes.\u003cspan style=\"font-weight: bold;\"\u003e\u003cspan style=\"color: rgb(156, 0, 0);\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eIngredients\u003c\/u\u003e :\u003cbr\u003e 100% \u003cb\u003eWALNUT OIL\u003c\/b\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eManufacturer\u003c\/u\u003e :\u003cbr\u003e \u003ca href=\"https:\/\/www.latourangelle.fr\/fr\/\" target=\"_blank\"\u003eHuilerie Croix Verte\u003c\/a\u003e , La Tourangelle SAS - ZAC de la Ronde - 49680 Neuille – France\u003cbr\u003e\u003c\/p\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564506059018,"sku":"21963","price":9.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/21963_walnussl_103520mnewtourangelle-900695.jpg?v=1736340818"},{"product_id":"veggiekuche","title":"Veggie Kitchen","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVeggie Kitchen, a gift box with six spices for plant-based cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSix blends that add depth to your vegetable cooking with no effort - from the hearty all-rounder through fresh salad herbs to Thomas Vilgis' dark umami blend. We compose the blends in our workshop in Klingenberg am Main. With one reach you bring plenty of flavour to vegetables, potatoes, salads, soups and pulses.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e (35 g) - savoury all-purpose blend for vegetables and soups\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKartoffelstampfgewürz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - for mash, fried potatoes and roast vegetables\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalatgewürz Gartenkräuter\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fresh herb blend for salads and dressings\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomaten-Paradeisersalz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fruity vegetable salt for tomatoes and antipasti\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVilgis Erde\u003c\/strong\u003e\u003c\/a\u003e (25 g) - dark umami blend for vegetables and braises\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e - spice blend for red lentils and dal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEach tin covers a different part of the plant-based kitchen: savoury all-rounders for vegetables and soups, herbs for salads, a vegetable salt for tomato dishes and a masala for pulses. Stir the blends in while cooking or use them as a finish over the finished dish. You can reorder your favourites in full size afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e toast the masala and the Erde briefly in oil or stock so they release their full aroma. Add the salad blend and the vegetable salt only at the end so the herb notes stay fresh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed Lentil Dal in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse 200 g red lentils in cold water until the water runs clear.\u003c\/li\u003e\n\u003cli\u003eSweat one finely diced onion and a little garlic in oil until translucent, then toast 2 tsp \u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e briefly.\u003c\/li\u003e\n\u003cli\u003eAdd the lentils, pour in 600 ml water or vegetable stock and simmer for 15 to 20 minutes until soft, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve with a squeeze of lemon and fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSix spices and blends for vegetarian and vegan cooking\u003c\/li\u003e\n\u003cli\u003eFor vegetables, potatoes, salads, soups and pulses\u003c\/li\u003e\n\u003cli\u003eBlends from our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality magnetic gift box, an elegant present\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen vegetables take the lead, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock paste\u003c\/strong\u003e\u003c\/a\u003e rounds off soups and braises, while the \u003ca href=\"\/en\/products\/orientalischer-gemusezauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOriental vegetable blend\u003c\/strong\u003e\u003c\/a\u003e brings a warm note to roast vegetables and couscous. If you also season at the grill, the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e box is the matching counterpart to give as a gift. You'll find more everyday blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is in the Veggie Kitchen box?\u003c\/strong\u003e\u003cbr\u003eSix spices and blends: Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten-Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the box vegetarian and vegan?\u003c\/strong\u003e\u003cbr\u003eThe box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVeggie Kitchen or Grill Kitchen - which box fits?\u003c\/strong\u003e\u003cbr\u003eThe Veggie Kitchen bundles six blends for plant-based cooking, while the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e is geared to grilling. For a purely plant-based kitchen or as a gift for vegetarians the Veggie Kitchen is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do I find the ingredients and allergens?\u003c\/strong\u003e\u003cbr\u003eEach blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the box make a good gift?\u003c\/strong\u003e\u003cbr\u003eYes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is in the Veggie Kitchen box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Six spices and blends Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the box vegetarian and vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Veggie Kitchen or Grill Kitchen which box fits?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Veggie Kitchen bundles six blends for plant-based cooking while the Grill Kitchen is geared to grilling. For a purely plant-based kitchen the Veggie Kitchen is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where do I find the ingredients and allergens?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Each blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the box make a good gift?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564528242954,"sku":"22312","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Veggiekueche_innen_web.png?v=1750719921"},{"product_id":"traubenzauber","title":"Grape Magic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTraubenzauber, reduced white grape must from the Wertheim Sonnenberg for cheese, sauces and desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTraubenzauber is a sweet, fruity, concentrated syrup made from white grape must of the Müller-Thurgau variety. The must comes from the Wertheim Sonnenberg of the Alte Grafschaft winery and is gently reduced until a dense, glossy syrup with a fine character forms. A single drop refines mature cheese, hearty sauces and fine desserts.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIntense ripe white grape, sweet with a fine fruity freshness and a hint of honey. The reduction makes the aroma deep and syrupy without being cloyingly sweet – an elegant companion that lifts both savoury and sweet dishes alike.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTraubenzauber suits sweet and savoury sauces, mature hard cheeses such as parmesan or mountain cheese and as a topping over ice cream, yoghurt or panna cotta. Marinades and vinaigrettes also gain a fruity-sweet depth. Use sparingly, the syrup is concentrated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e shake before use. Keep cool and dark after opening. The syrup goes a long way, a few drops are enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCheese crostini with Traubenzauber in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eToast baguette slices and top with goat cheese or mature hard cheese.\u003c\/li\u003e\n\u003cli\u003eBriefly grill until the cheese softens.\u003c\/li\u003e\n\u003cli\u003eDrizzle with Traubenzauber and scatter with walnuts and a little thyme.\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\u003eReduced white grape must from Müller-Thurgau\u003c\/li\u003e\n\u003cli\u003eFrom the Wertheim Sonnenberg of the Alte Grafschaft winery\u003c\/li\u003e\n\u003cli\u003eSweet, fruity and concentrated, syrupy consistency\u003c\/li\u003e\n\u003cli\u003eFor cheese, sauces, desserts, marinades and vinaigrettes\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 fine desserts, combine Traubenzauber with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia from Madagascar\u003c\/strong\u003e\u003c\/a\u003e. On the cheese board, the fruity, spicy \u003ca href=\"\/en\/products\/ulrika-s-feigen-aceto-balsamico-senfsauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eULRIKA'S fig aceto balsamico mustard sauce\u003c\/strong\u003e\u003c\/a\u003e makes a fine contrast. You'll find more gift ideas for food lovers in our \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift sets\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 Traubenzauber?\u003c\/strong\u003e\u003cbr\u003e\nA concentrated syrup of reduced white grape must of the Müller-Thurgau variety from the Wertheim Sonnenberg. Sweet and fruity, for cheese, sauces and desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Traubenzauber for?\u003c\/strong\u003e\u003cbr\u003e\nWith mature hard cheese, in sweet and savoury sauces, over ice cream, yoghurt and panna cotta as well as in marinades and vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTraubenzauber or fig mustard sauce for cheese?\u003c\/strong\u003e\u003cbr\u003e\nTraubenzauber is a sweet, fruity grape syrup that drizzles mildly over hard cheese and desserts. The \u003ca href=\"\/en\/products\/ulrika-s-feigen-aceto-balsamico-senfsauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eULRIKA'S fig aceto balsamico mustard sauce\u003c\/strong\u003e\u003c\/a\u003e additionally brings mustard heat and acidity into play. For pure fruity sweetness choose Traubenzauber, for a fruity, spicy contrast the fig sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Traubenzauber a vinegar?\u003c\/strong\u003e\u003cbr\u003e\nNo. It is not a sour vinegar but a sweet, reduced grape must syrup. Fruity and sweet in taste rather than sour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Traubenzauber?\u003c\/strong\u003e\u003cbr\u003e\nShake before use, keep cool and dark after opening. Very economical, a few drops are 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 is Traubenzauber?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A concentrated syrup of reduced white grape must of the Müller-Thurgau variety from the Wertheim Sonnenberg. Sweet and fruity, for cheese, sauces and desserts.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use Traubenzauber for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With mature hard cheese, in sweet and savoury sauces, over ice cream, yoghurt and panna cotta as well as in marinades and vinaigrettes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Traubenzauber or fig mustard sauce for cheese?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Traubenzauber is a sweet, fruity grape syrup that drizzles mildly over hard cheese and desserts. The ULRIKA'S fig aceto balsamico mustard sauce additionally brings mustard heat and acidity into play. For pure fruity sweetness choose Traubenzauber, for a fruity, spicy contrast the fig sauce.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Traubenzauber a vinegar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. It is not a sour vinegar but a sweet, reduced grape must syrup. Fruity and sweet in taste rather than sour.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store Traubenzauber?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Shake before use, keep cool and dark after opening. Very economical, a few drops are enough.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564550230282,"sku":"22550","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ChatGPTImage25.Aug.2026_15_43_41.png?v=1787665447"},{"product_id":"kalamata-oliven-in-meersalzlake","title":"Kalamata olives in sea salt brine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKalamata olives in sea salt brine, purple Greek olives from the Peloponnese\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreece’s best-known olive variety from the Messenia region on the Peloponnese. With stone, robust and fruity and with the typical almond shape, in a mild sea salt brine. From Deligreece. Drained weight 350 g.\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 Greek farmer’s salad (choriatiki), pasta puttanesca, pizza and tapenade. A companion to feta, bread, wine and mezze. It refines stews, braises and salad dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the olives contain stones. Once opened, store in the fridge and always keep covered with brine, then they keep for about two to three weeks.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: Greek farmer’s salad\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCut 4 tomatoes into chunks, slice 1 cucumber, ring 1 red onion, strip 1 green pepper and cube 200 g of feta block. Add 100 g Kalamata olives with stone. Dress with 4 tbsp olive oil, 1 tbsp red wine vinegar, oregano, salt and pepper.\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\u003ePurple Kalamata olives with stone\u003c\/li\u003e\n\u003cli\u003eFrom Messenia on the Peloponnese, by Deligreece\u003c\/li\u003e\n\u003cli\u003eRobust and fruity in a mild sea salt brine\u003c\/li\u003e\n\u003cli\u003eVersatile for farmer’s salad, pasta and mezze\u003c\/li\u003e\n\u003cli\u003eDrained weight 350 g\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 Greek cooking: \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gyros-gewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGyros Spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/grilled-aubergine-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrilled Aubergine\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/grilled-zucchini-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrilled Zucchini\u003c\/strong\u003e\u003c\/a\u003e. For Mediterranean pasta sauces: \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 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are Kalamata olives purple?\u003c\/strong\u003e\u003cbr\u003eThe colour comes from harvesting fully ripe olives late. The longer the fruit ripens on the tree, the darker and more intense the flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the olives have stones?\u003c\/strong\u003e\u003cbr\u003eYes, Kalamata olives are traditionally sold with the stone, which preserves the full aroma. For tapenade, simply pit them with an olive pitter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do they keep once opened?\u003c\/strong\u003e\u003cbr\u003eAbout 2 to 3 weeks in the fridge, always kept covered with brine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the olives contain allergens?\u003c\/strong\u003e\u003cbr\u003eThey may contain traces of almonds and milk. If you have allergies, please check the label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why are Kalamata olives purple?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from harvesting fully ripe olives late. The longer the fruit ripens on the tree, the darker and more intense the flavour.\"}},{\"@type\":\"Question\",\"name\":\"Do Kalamata olives have stones?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, Kalamata olives are traditionally sold with the stone, which preserves the full aroma. For tapenade, simply pit them with an olive pitter.\"}},{\"@type\":\"Question\",\"name\":\"How long do Kalamata olives keep once opened?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 2 to 3 weeks in the fridge, always kept covered with brine.\"}},{\"@type\":\"Question\",\"name\":\"Do Kalamata olives contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They may contain traces of almonds and milk. If you have allergies, please check the label.\"}}]}\u003c\/script\u003e","brand":"Deligreece","offers":[{"title":"Default Title","offer_id":50564610982154,"sku":"23062","price":6.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23062_kalamata-oliven_mit-stein_1-466694.jpg?v=1736342312"},{"product_id":"sonnengetrocknete-tomaten-in-olivenol","title":"Sun-Dried Tomatoes in Olive Oil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSun-dried tomatoes in olive oil, intense aroma from Greece\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSun-dried tomatoes in extra virgin olive oil, preserved with herbs and garlic. By Deligreece from Greece. Intensely sweet-savoury, meaty and with concentrated tomato depth, a Mediterranean classic for the storecupboard.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for antipasti, bruschetta and starter platters. It refines pasta, pizza, risotto, salads and Mediterranean bowls, and adds Mediterranean seasoning to sauces, spreads and quiches. The aromatic preserving oil can be used too, for example for dressings or for drizzling over bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, store in the fridge and always keep the tomatoes covered with oil, so they last longer. In the fridge the olive oil can turn solid and cloudy, which is completely normal and disappears again at room temperature.\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 tomatoes in extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003eBy Deligreece from Greece\u003c\/li\u003e\n\u003cli\u003ePreserved with herbs and garlic\u003c\/li\u003e\n\u003cli\u003eIntensely sweet-savoury with concentrated tomato depth\u003c\/li\u003e\n\u003cli\u003eVersatile for antipasti, pasta and Mediterranean cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the antipasti platter, our \u003ca href=\"\/en\/products\/ligurische-taggiasca-oliven-ohne-stein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLigurian Taggiasca olives\u003c\/strong\u003e\u003c\/a\u003e and a good \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e are a great match. For pasta and bruschetta, a ready-made \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e rounds off the Mediterranean kitchen.\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\u003eWhere do the tomatoes come from?\u003c\/strong\u003e\u003cbr\u003e\nThey are sun-dried by Deligreece in Greece and preserved in extra virgin olive oil with herbs and garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use them for?\u003c\/strong\u003e\u003cbr\u003e\nFor antipasti, bruschetta, pasta, pizza, risotto, salads and bowls. Also finely chopped in sauces, spreads and quiches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the preserving oil too?\u003c\/strong\u003e\u003cbr\u003e\nYes, the aromatic olive oil works well for dressings, for drizzling over bread or for frying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them after opening?\u003c\/strong\u003e\u003cbr\u003e\nIn the fridge and always covered with oil. If the oil turns solid and cloudy, that is normal and resolves again at room temperature.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Where do the tomatoes come from\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They are sun-dried by Deligreece in Greece and preserved in extra virgin olive oil with herbs and garlic.\"}},{\"@type\":\"Question\",\"name\":\"What can I use them for\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For antipasti, bruschetta, pasta, pizza, risotto, salads and bowls. Also finely chopped in sauces, spreads and quiches.\"}},{\"@type\":\"Question\",\"name\":\"Can I use the preserving oil too\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the aromatic olive oil works well for dressings, for drizzling over bread or for frying.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them after opening\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the fridge and always covered with oil. If the oil turns solid and cloudy, that is normal and resolves again at room temperature.\"}}]}\u003c\/script\u003e","brand":"Deligreece","offers":[{"title":"Default Title","offer_id":50564612686090,"sku":"23067","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23067_sonnengetrocknetetomaten-2-878652.jpg?v=1739373884"},{"product_id":"knoblauch","title":"Freeze-Dried Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried garlic, an intense aroma without loss of freshness\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarlic is the most important aroma tool of Mediterranean, Asian and Indian cooking – and at the same time the one that often loses the most flavour when dried. We supply garlic freeze-dried as a fine granulate: the gentlest process there is, which preserves the essential oils. In contact with liquid, the garlic almost returns to the state of fresh produce. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for salad dressings, vinaigrettes, aioli, marinades and pesto. Seasons tomato sauces, bolognese, ratatouille, pasta pans, braises and minced meat. An accent for hummus, tzatziki, bread spreads and quark. Also indispensable in BBQ marinades, wok dishes, curries and Mediterranean stews. Scatter in directly or sweat along just before adding liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e garlic burns quickly in fat that is too hot and turns bitter. Better to sweat briefly over medium heat or add directly with liquid.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: aioli in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Mediterranean garlic mayonnaise – a classic with bread, fish, lamb and chips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 egg yolk (room temperature)\u003c\/li\u003e\n\u003cli\u003e1 tbsp Dijon mustard, 1 tsp lemon juice\u003c\/li\u003e\n\u003cli\u003e200 ml good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp freeze-dried garlic\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003cli\u003eOptional: a pinch of \u003ca href=\"\/en\/products\/safran-coupe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esaffron coupe\u003c\/strong\u003e\u003c\/a\u003e for the Spanish variant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Put the egg yolk with mustard and lemon juice in a narrow bowl. Let the garlic swell briefly in a tablespoon of warm water, then add to the egg yolk. Whisk the mixture with a stick blender, slowly letting olive oil run in in a thin stream until a creamy mayonnaise forms. Season with salt and pepper. Let it rest for at least 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy freeze-dried garlic?\u003c\/strong\u003e Fresh garlic has a short shelf life and varying intensity. Freeze-dried garlic is constant in aroma and dosing – ideal for aioli, dressings and everything where a consistent seasoning power matters.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGarlic freeze-dried as a granulate\u003c\/li\u003e\n\u003cli\u003eAn intense aroma through gentle processing\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGarlic is a component of many blends such as our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt steak pepper\u003c\/strong\u003e\u003c\/a\u003e. Classic Mediterranean companions are \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e. For Asian wok pans, \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e with roasted onions fits. If you're looking for fermented garlic with umami depth, reach for \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use freeze-dried garlic for?\u003c\/strong\u003e\u003cbr\u003e\nFor aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much equals one clove of garlic?\u003c\/strong\u003e\u003cbr\u003e\nAbout a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add garlic to the pot?\u003c\/strong\u003e\u003cbr\u003e\nFor short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot – then garlic turns bitter. Better to sweat over medium heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sets freeze-dried garlic apart from normal garlic powder?\u003c\/strong\u003e\u003cbr\u003e\nGarlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures – the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use freeze-dried garlic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much equals one clove of garlic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add garlic to the pot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot, then garlic turns bitter. Better to sweat over medium heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets freeze-dried garlic apart from normal garlic powder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Garlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures: the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697915658,"sku":"30260","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/knoblauch-gefriergetrocknet-370917.jpg?v=1738084188"},{"product_id":"rote-zwiebeln","title":"Red Onions","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed onions, freeze-dried with an intense, lightly sweetish aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried red onions. The gentle process preserves the intense, lightly sweetish aroma of the red onion. On contact with liquid the pieces almost return to the state of fresh produce. Filled by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for salad dressings, vinaigrettes, sauces, stocks and soups. They season minced meat, rissoles, stews, burgers and tomato sauces and add a fine onion accent to quark, herb butter and bread spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Let the onions swell briefly in liquid before frying, otherwise they can burn quickly. Store dry and well sealed and use up promptly after opening.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried red onions with an intense aroma\u003c\/li\u003e\n\u003cli\u003eLightly sweetish, almost like fresh on contact with liquid\u003c\/li\u003e\n\u003cli\u003eFor salad dressings, vinaigrettes, sauces and soups\u003c\/li\u003e\n\u003cli\u003eSeasons minced meat, burgers and tomato sugo\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor savoury dishes our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/omas-sossengewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOma's sauce seasoning\u003c\/strong\u003e\u003c\/a\u003e fit well. You will find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nAdd them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-drying achieve?\u003c\/strong\u003e\u003cbr\u003e\nIt preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nRather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, and use up promptly after opening.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Add them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\"}},{\"@type\":\"Question\",\"name\":\"What does freeze-drying achieve for red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"How do I store freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, and use up promptly after opening.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564711776522,"sku":"30296","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rote-zwiebeln-339858.jpg?v=1738084251"},{"product_id":"schwarzer-lampong-pfeffer","title":"Black Lampong Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Lampong pepper, a green-fresh single-variety pepper from Indonesia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Lampong pepper comes from the Lampung region in the south of Sumatra and is one of the best-known Indonesian peppers. We pack it gently in our workshop in Klingenberg am Main. Its aroma is green-fresh and very versatile: from lemony through fine-bitter to a mild, pleasant heat. This makes it a lively, aromatic all-rounder for the mill.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSuitable for mortar and pepper mill. Perfect with dark meat such as game, lamb and beef as well as on hard cheese. Also delicious in sauces, soups and salads. Best ground fresh in the mill just before the dish comes to the table, so the essential oils come fully into their own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Buy whole corns and grind them fresh only just before serving, as ground pepper quickly loses its aroma.\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\u003eSingle-origin from the Lampung region in Indonesia\u003c\/li\u003e\n\u003cli\u003eA green-fresh aroma with mild heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for savoury-full-bodied alternatives, reach for the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e from Brazil or the earthy-full \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. Fresh-ethereal is the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e. For blends, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e are the first choice. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper 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\u003eWhere does the Lampong pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Lampung region in the south of the Indonesian island of Sumatra. Lampong is regarded as a classic origin for aromatic black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does black Lampong pepper taste like?\u003c\/strong\u003e\u003cbr\u003e\nGreen-fresh and versatile, with lemony and fine-bitter notes and a mild, pleasant heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best suited to?\u003c\/strong\u003e\u003cbr\u003e\nFor dark meat such as game, lamb and beef, on hard cheese as well as in sauces, soups and salads. Fresh from the mill it unfolds its full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Where does the Lampong pepper come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From the Lampung region in the south of the Indonesian island of Sumatra. Lampong is regarded as a classic origin for aromatic black pepper.\"}},{\"@type\":\"Question\",\"name\":\"What does black Lampong pepper taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Green-fresh and versatile, with lemony and fine-bitter notes and a mild, pleasant heat.\"}},{\"@type\":\"Question\",\"name\":\"What is it best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For dark meat such as game, lamb and beef, on hard cheese as well as in sauces, soups and salads. Fresh from the mill it unfolds its full aroma.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy pepper whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes. Whole corns keep their aroma for years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564746641674,"sku":"30356","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzer_lampong_pfeffer-508389.jpg?v=1736522844"},{"product_id":"rosa-beeren","title":"Pink Peppercorns","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePink peppercorns, a mild Schinus fruit with a decorative colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePink peppercorns are the dried red fruits of the Schinus tree from South America. They are not hot and taste mild-resinous, similar to juniper, but less intense and with a lightly sweetish note. Botanically, pink peppercorns are not pepper, so do not confuse them with real red pepper. Sorted and 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\u003eGreat with fish, poultry, game and rich meat. As a special aroma, scatter them over raw marinated fish, carpaccio and salads, simply rubbing the berries between your fingers. They are also a highlight in light sauces, on cream cheese, in desserts and on chocolate. Thanks to their bright red colour they are at the same time wonderfully decorative.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Not suitable for the mill, the berries are too soft and crumbly and would clog the grinding mechanism. Best to rub them between your fingers or press lightly in the mortar. Store dry and dark.\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\u003eDried red Schinus fruits, mild and not hot\u003c\/li\u003e\n\u003cli\u003eA resinous, sweetish aroma, similar to juniper\u003c\/li\u003e\n\u003cli\u003eA decorative accent for fish, salads and desserts\u003c\/li\u003e\n\u003cli\u003eNot for the mill, best rubbed\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a colourful pepper blend in the mill, our \u003ca href=\"\/en\/products\/melange-blanc-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Blanc\u003c\/strong\u003e\u003c\/a\u003e fits. For fruity pepper notes we recommend the \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e. A salt for the finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper varieties\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\u003eAre pink peppercorns real pepper?\u003c\/strong\u003e\u003cbr\u003e\nNo. Pink peppercorns are the fruits of the Schinus tree and botanically not pepper. They taste mild-resinous and are not hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are they not suitable for the mill?\u003c\/strong\u003e\u003cbr\u003e\nThe berries are soft and crumbly and would clog the grinding mechanism. Better to rub them between your fingers or press lightly in the mortar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use pink peppercorns for?\u003c\/strong\u003e\u003cbr\u003e\nFor fish, poultry, game and rich meat, on carpaccio, in light sauces, on cream cheese and in desserts. Thanks to the bright red colour also as a decorative accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store pink peppercorns?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed. As whole berries they keep their aroma especially well.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Are pink peppercorns real pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Pink peppercorns are the fruits of the Schinus tree and botanically not pepper. They taste mild-resinous and are not hot.\"}},{\"@type\":\"Question\",\"name\":\"Why are pink peppercorns not suitable for the mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The berries are soft and crumbly and would clog the grinding mechanism. Better to rub them between your fingers or press lightly in the mortar.\"}},{\"@type\":\"Question\",\"name\":\"What do I use pink peppercorns for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For fish, poultry, game and rich meat, on carpaccio, in light sauces, on cream cheese and in desserts. Thanks to the bright red colour also as a decorative accent.\"}},{\"@type\":\"Question\",\"name\":\"How do I store pink peppercorns?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed. As whole berries they keep their aroma especially well.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564757750026,"sku":"30365","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosa-beeren-389569.jpg?v=1736624491"},{"product_id":"melange-du-jardin","title":"Mélange du Jardin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange du Jardin, a fresh garden-herb blend for quark, salads and cold dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange du Jardin is our garden-herb blend for fresh, cold cooking. We compose it in our workshop in Klingenberg am Main from chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon. The character: fresh and herby with a fine onion depth and a subtle aniseed note from the tarragon that brings quark, salads and dips to life without overpowering them.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMélange du Jardin is a universal herb seasoning for cold and warm dishes. Stir it straight into salad dressings and vinaigrettes, season quark, cream cheese and yoghurt dips for aromatic spreads, or scatter it over grilled vegetables and oven vegetables before roasting. Also for fish and seafood, for fried potatoes, baked potatoes and potato salad, in soups and sauces as a finishing note, and fresh over scrambled egg and omelette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The fine herbs release their aroma best when fresh. Scatter Mélange du Jardin over the finished dish or stir it into a cold base rather than cooking it for a long time. Shake briefly before use so the herbs are evenly distributed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: herb vinaigrette for leaf salad\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 3 tbsp olive oil, 1 tbsp white wine vinegar or \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e, 1 tsp Dijon mustard and 1 tsp Mélange du Jardin into a screw-top jar.\u003c\/li\u003e\n\u003cli\u003eAdd a pinch of salt and shake vigorously until the vinaigrette binds to a creamy texture.\u003c\/li\u003e\n\u003cli\u003ePour over mixed leaf salad with cherry tomatoes, cucumber and fresh goat's cheese, optionally add a drizzle of \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTen components for the typical garden seasoning: chives and parsley for the fresh base, red onions and garlic for the savoury depth, dill tips and chervil for the fine freshness, lovage for the herby core, wild garlic for the garlicky note, tarragon for the subtle aniseed tip and paprika for a rounded colour.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGarden-herb blend of ten components with chives, dill and tarragon\u003c\/li\u003e\n\u003cli\u003eFresh and herby with a fine onion depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eIdeal for quark, salads, dips and cold dishes\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Mediterranean herb world, \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic choice. With tomato and lemon myrtle, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e comes into play. The salt counterpart for herb cooking is our \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerb Seasoning Salt\u003c\/strong\u003e\u003c\/a\u003e. As a vinaigrette base we recommend \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are in Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nChives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon – ten components for the typically fresh garden seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange du Jardin differ from herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth – ideal for quark, salads and cold dishes rather than for braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I shake the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are in Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon, ten components for the typically fresh garden seasoning.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange du Jardin differ from herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Herbes de Provence are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth, ideal for quark, salads and cold dishes rather than for braises.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\"}},{\"@type\":\"Question\",\"name\":\"Why should I shake the blend before use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"12 g","offer_id":50684621062410,"sku":"31497","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"150 g","offer_id":50684621095178,"sku":"23829","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange-du-jardin-990316.jpg?v=1736624487"},{"product_id":"salatgewuerz-gartenkraeuter-dose","title":"Garden Herbs Salad Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning, a classic vinaigrette seasoning for every salad bowl\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarden Herbs Salad Seasoning is the ready-made base for any vinaigrette. Just whisk in oil, vinegar and a splash of stock and you have a salad dressing like the one from a good country restaurant. We compose it in our workshop in Klingenberg am Main from mustard, icing sugar, salt, white pepper, paprika, garlic and a bouquet of spring herbs, namely parsley, chives, wild garlic, dill and celery leaf. A versatile blend with German character.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA vinaigrette base for green salad, leaf salads, potato salad, tomato salad, cucumber salad and coleslaw. Whisk with oil, vinegar, a little stock and, if you like, honey, yoghurt or mustard into a dressing. Also as a seasoning in quark and cream-cheese spreads, in cottage cheese, egg salad and herring dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Garden Herbs Salad Seasoning already contains salt. Please don't add extra salt when mixing the vinaigrette, or the dressing turns too salty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVinaigrette in thirty seconds\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut three tablespoons of good olive oil into a bowl.\u003c\/li\u003e\n\u003cli\u003eAdd a tablespoon of good vinegar (apple, balsamic or wine vinegar) and a tablespoon of vegetable stock.\u003c\/li\u003e\n\u003cli\u003eWhisk in half a teaspoon of Garden Herbs Salad Seasoning and beat briefly.\u003c\/li\u003e\n\u003cli\u003ePour over the salad and serve immediately. Optionally a teaspoon of honey or yoghurt for more creaminess.\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\u003eVinaigrette seasoning with mustard, spring herbs and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for salads, spreads and dressings\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 bread, tomato-mozzarella and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For avocado toast, bowls and guacamole, reach for the crunchy \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e. A sour-fresh note over finished salads comes from our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity companion to Mediterranean salads, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e is ideal. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nThree tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich oils and vinegars work best?\u003c\/strong\u003e\u003cbr\u003e\nFor classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use the salad seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nBesides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from the Butterbrot seasoning?\u003c\/strong\u003e\u003cbr\u003e\nGarden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot seasoning\u003c\/strong\u003e\u003c\/a\u003e, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\"}},{\"@type\":\"Question\",\"name\":\"Which oils and vinegars work best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\"}},{\"@type\":\"Question\",\"name\":\"What else can I use the salad seasoning for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Besides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\"}},{\"@type\":\"Question\",\"name\":\"How does it differ from the Butterbrot seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Garden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. Butterbrot seasoning, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683054522634,"sku":"30449","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683054555402,"sku":"31254","price":6.79,"currency_code":"EUR","in_stock":false},{"title":"8 g","offer_id":50683054588170,"sku":"23204","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/salatgewuerz-gartenkraeuter-titelbild-neu.jpg?v=1788360482"},{"product_id":"schwarzer-kerala-pfeffer","title":"Black Kerala Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Kerala pepper, single-origin from Periyar in India\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.\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\u003eFreshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, salt the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, do not pepper, otherwise the pepper burns in the pan and turns bitter.\u003c\/li\u003e\n\u003cli\u003eAfter resting, top with freshly ground Kerala pepper, a drop of good olive oil and 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 as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAroma and heat\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.\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\u003eSingle-origin from Periyar, Kerala (India)\u003c\/li\u003e\n\u003cli\u003eFresh-ethereal, medium heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet Kerala style\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (180 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp whole black Kerala peppercorns, freshly coarsely mortared\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Kerala pepper?\u003c\/strong\u003e The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for more seasoning depth rather than pure heat, reach for our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the compact variant of three black pepper varieties, and our \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e is worth a look. If you're looking for a \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e as a single-variety special guest, you'll find it too. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper 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\u003eWhere does the Kerala pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the Kerala pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes Kerala pepper from \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003eTellicherry\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the state of Kerala but are different harvest grades. \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the Kerala pepper come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Kerala pepper hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes Kerala pepper from Tellicherry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683025457418,"sku":"30824","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50683025490186,"sku":"31255","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907124990218,"sku":"23549","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683025522954,"sku":"15737","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kerala.jpg?v=1789413954"},{"product_id":"zitronenthymian-1","title":"Lemon Thyme","description":"\u003ch2\u003eLemon thyme – a Mediterranean herb with a fresh citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme combines the characteristically savoury thyme aroma with a distinct, fresh-lemony note. This herb classic of Mediterranean cooking smells like a walk through a Provençal herb garden – savoury, sunny and refreshingly light at the same time.\u003c\/p\u003e\n\n\u003cp\u003eUnlike ordinary thyme, lemon thyme can be used far more versatilely: the citrus note makes it the ideal companion for fish, light meat and vegetables, but also for desserts, sorbets and flavoured drinks. Its aroma unfolds best when it is added only just before the end of the cooking time or directly when serving – this preserves the fresh citrus notes.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme is a versatile kitchen herb for the Mediterranean and modern cooking tradition:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e ideal with salmon, pike-perch, sea bass and seafood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e classically with chicken, poularde and duck\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e excellent with courgette, tomatoes, artichokes and grilled peppers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e an elegant addition to saddle or chop of lamb\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalad dressings:\u003c\/strong\u003e a tablespoon in the vinaigrette gives fresh depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts and teas:\u003c\/strong\u003e surprisingly good with panna cotta, citrus sorbets and herbal teas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: chicken breast with lemon-thyme butter\u003c\/h2\u003e\n\n\u003cp\u003eSeason the chicken breast with salt and pepper, fry in butter. After turning, scatter lemon thyme generously over the breast and deglaze with a splash of lemon juice. Let it finish briefly, drizzle with the pan butter. Simple but aromatically convincing – a green salad with our \u003cstrong\u003eherb spiced salt\u003c\/strong\u003e goes well with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, lamb, vegetables, salads, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564854251786,"sku":"30890","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenthymian_gf-151697.jpg?v=1736523086"},{"product_id":"verbena-pfeffer","title":"Verbena Pepper","description":"\u003ch2\u003eVerbena pepper – a Vietnamese citrus pepper with lemon-verbena aroma\u003c\/h2\u003e\n\n\u003cp\u003eWhen you open the tin, an excitingly fresh citrus aroma streams out – with hints of lemongrass and lemon verbena. The Verbena pepper from Vietnam combines the mild heat of a high-quality pepper with an intense, almost perfume-like citrus character. Discreet bitter aromas and a pleasant freshness round off the flavour picture.\u003c\/p\u003e\n\n\u003cp\u003eThis pepper is not an ordinary pepper substitute, but an aromatic spice in its own right for dishes that can take freshness and depth at the same time. It is especially suited to fresh, modern cooking – and also surprises in dessert cooking.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eThe Verbena pepper unfolds its aroma best when added to the food only just before serving. It goes excellently with:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish and seafood:\u003c\/strong\u003e prawns, scampi, salmon, sea bass, pike-perch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight meat:\u003c\/strong\u003e poultry, veal, pork loin\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAsian dishes:\u003c\/strong\u003e dressings, sauces, light wok dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalads:\u003c\/strong\u003e as a finish over leaf salads or tomato salad\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts:\u003c\/strong\u003e surprisingly good with fruit salads, sorbets, jams and chutneys\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor marinades and rubs the Verbena pepper is especially well suited – it gives light proteins a citrus-fresh character without overpowering them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNote: a crystallisation of the essential oils is possible – this does not affect the quality.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: Verbena-pepper prawns on lemon-butter pasta\u003c\/h2\u003e\n\n\u003cp\u003eCook the pasta al dente. Briefly fry the prawns in butter, salt them. Add the pasta to the pan, emulsify into a sauce with lemon butter, a splash of white wine and a tablespoon of water. Add freshly crushed Verbena pepper over the dish when serving. Intense, fresh, light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, seafood, poultry, salads, Asian dishes, desserts and chutneys.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929585418,"sku":"31200","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/verbena-pfeffer-117782.jpg?v=1736522874"},{"product_id":"rauchiges-chilisalz-1","title":"Smoky Chili Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoky chilli salt, a fruity, smoky heat as a finishing salt\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoky chilli salt from the Altes Gewürzamt in Klingenberg. A pleasant heat meets a fruity, smoky depth made from Pakistani rock salt, two chilli varieties, smoked paprika and Salish alderwood smoked salt. The ideal finishing seasoning for salmon, steak, vegetables and fried egg.\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\u003eScatter the chilli salt classically as a finish over steak, salmon, fried egg and oven vegetables. In BBQ marinades it adds a smoky, piquant accent. Our tip: season popcorn with it for a surprisingly good snack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry and shake before use. The salt contains no anti-caking agents and can therefore clump slightly, just shake it loose. Bird's eye chilli is noticeably hot, so dose sparingly.\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\u003ePakistani rock salt with two chilli varieties\u003c\/li\u003e\n\u003cli\u003eWith smoked paprika and Salish alderwood smoked salt\u003c\/li\u003e\n\u003cli\u003eFruity, smoky heat as a finishing seasoning\u003c\/li\u003e\n\u003cli\u003eA classic for salmon, steak, fried egg and popcorn\u003c\/li\u003e\n\u003cli\u003eNo 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\u003eAs a mild all-round 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 an even smokier note the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e. You will find more salts 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\u003eHow hot is the smoky chilli salt?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the chilli salt for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, it adds a smoky, piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use smoky chilli salt for best?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the salt sometimes clump?\u003c\/strong\u003e\u003cbr\u003e\nBecause it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is the smoky chilli salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"Can I use the chilli salt for marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it adds a smoky piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\"}},{\"@type\":\"Question\",\"name\":\"What do I use smoky chilli salt for best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\"}},{\"@type\":\"Question\",\"name\":\"Why does the salt sometimes clump?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"130 g","offer_id":50684606349578,"sku":"31229","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"14 g","offer_id":50684606382346,"sku":"23346","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rauchiges-chilisalz_9c746dbd-8322-4e68-8c49-3c1da6c91195-756957.jpg?v=1736762461"},{"product_id":"tomaten-paradeisersalz-2","title":"Tomato Salt (Paradeiser)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paradeiser salt, the Mediterranean seasoning salt with tomato flakes and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato paradeiser salt gives every tomato its full flavour back. We blend the seasoning salt in our workshop in Klingenberg am Main from sea salt, tomato flakes, sweet paprika, garlic, coriander, black pepper and Mediterranean herbs such as oregano, thyme and rosemary. This turns every tomato dish into a little piece of the Mediterranean.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter tomato paradeiser salt over tomato salad, caprese and marinated tomato slices, season tomato soup and tomato sauces with it or refine bruschetta, stuffed tomatoes, pasta sauces and grilled Mediterranean vegetables. Best scattered on fresh just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the salt seasons and salts at the same time. Only add extra salt to your dish after you have tasted it with the tomato paradeiser salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaprese with tomato paradeiser salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice three ripe tomatoes and two balls of mozzarella.\u003c\/li\u003e\n\u003cli\u003eLayer tomatoes and mozzarella alternately on a plate and tuck fresh basil leaves in between.\u003c\/li\u003e\n\u003cli\u003eDrizzle everything with good olive oil and a splash of balsamico.\u003c\/li\u003e\n\u003cli\u003eFinally scatter tomato paradeiser salt over it and serve the caprese at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is sea salt with ten percent \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e, plus \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e for the colour, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for the seasoning and \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for the depth. Coriander, oregano, thyme, rosemary, fennel and cinnamon flowers round off the Mediterranean note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt with tomato flakes and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eWith paprika, garlic, coriander and black pepper\u003c\/li\u003e\n\u003cli\u003eA classic for tomato salad, caprese and bruschetta\u003c\/li\u003e\n\u003cli\u003eAlso for tomato soup, stuffed tomatoes and pasta sauces\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean tomato dishes our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. Freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried basil\u003c\/strong\u003e\u003c\/a\u003e, fruity acidity from the \u003ca href=\"\/en\/products\/tomaten-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato vinegar\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tomato paradeiser salt best for?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between tomato paradeiser salt and Roman seasoning?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called paradeiser salt?\u003c\/strong\u003e\u003cbr\u003e\nParadeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is tomato paradeiser salt best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between tomato paradeiser salt and Roman seasoning?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while Roman seasoning is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called paradeiser salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Paradeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50684562014474,"sku":"31240","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50684562047242,"sku":"23137","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomaten_paradeisersalz-959825.jpg?v=1736522976"},{"product_id":"majoran-1","title":"Marjoram","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried marjoram – the most aromatic sausage herb of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMarjoram is the classic sausage herb of German cooking and the most important seasoning helper for liver sausage, bratwurst and potato soup. We source it freeze-dried – this processing preserves the aroma noticeably better than the usual air drying. We pack it fresh in our workshop in Klingenberg am Main. The profile: sweetish-warm, lightly balsamic, with a subtle bitterness in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 tsp per 500 g minced meat for bratwurst, liver sausage, meatloaf – always add when seasoning, not when frying.\u003c\/li\u003e\n\u003cli\u003eScatter over potato soup, stew or braised vegetables only just before serving.\u003c\/li\u003e\n\u003cli\u003eIn tomato sauces, mushroom ragouts or with grilled halloumi – a fresh aroma that oregano doesn't have.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook marjoram for long – the essential oils fade quickly. Add it in the last third of the cooking time or scatter it only on the plate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian potato soup with marjoram\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 800 g floury potatoes, 200 g root vegetables (leek, celery, carrot), 1 onion, 2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e, 1.2 l vegetable stock, 2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e, 100 ml cream, 1 tbsp marjoram, 1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e, a splash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eSweat onions and root vegetables in walnut oil until translucent. Add potato cubes, sweat briefly. Pour in stock, stir in umami seasoning paste, cook soft for 25 min. Purée half, pour in cream, season with salt and apple-quince balsamic. Scatter marjoram generously over only when serving. Serve with toasted bread cubes or pieces of mettwurst.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this marjoram?\u003c\/strong\u003e Freeze-dried – that's the difference from mass-produced goods. It keeps a rich green colour and the full aroma. Air drying loses up to 70 % of the essential oils.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried for maximum aroma preservation\u003c\/li\u003e\n\u003cli\u003eA classic sausage herb, ideal for hearty home cooking\u003c\/li\u003e\n\u003cli\u003eFrom Klingenberg am Main, without flavour enhancers\u003c\/li\u003e\n\u003cli\u003eVegan, gluten-free, very economical\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with bratwurst: \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e on a slice of bread. For the bread on the side: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e. A soup seasoning: \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e for depth. A splash of acidity when seasoning: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For braises with game: our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e. And for the hot variant in tomato sauce: a touch of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDifference between marjoram and oregano?\u003c\/strong\u003e\u003cbr\u003e\nMarjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does freeze-dried marjoram keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin at least 24 months, considerably longer than air-dried goods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes – but only if the marinade is not heated. Otherwise it loses aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per bratwurst?\u003c\/strong\u003e\u003cbr\u003e\nClassically 5–10 g per 1 kg minced meat is enough, depending on the desired intensity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Difference between marjoram and oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Marjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\"}},{\"@type\":\"Question\",\"name\":\"How long does freeze-dried marjoram keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the original tin at least 24 months, considerably longer than air-dried goods.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it in marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but only if the marinade is not heated. Otherwise it loses aroma.\"}},{\"@type\":\"Question\",\"name\":\"How much per bratwurst?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically 5 to 10 g per 1 kg minced meat is enough, depending on the desired intensity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964974858,"sku":"31342","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/majoran_c0fef6e6-2e52-4c82-bd8f-435aef5742be-205293.jpg?v=1736850928"},{"product_id":"avocado-kick-dose-70","title":"Avocado kick","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado Kick — a crunchy topping for avocado toast and guacamole\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAvocado Kick is the crunchy seasoning that turns any avocado toast into a little restaurant experience. We compose it in our workshop in Klingenberg am Main from sumac for citrus-fruity acidity, wild thyme and lemon thyme for herby freshness, nigella for nutty depth, white sesame for the crunch, tomato flakes for fruit, and salt. A vibrant composition with crunch, acidity and a salty note in one blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA topping for avocado toast, guacamole, bowls with quinoa, couscous or rice, egg dishes like scrambled, poached or fried egg with avocado, wraps, sandwiches and salads. Also exciting over hummus, grilled halloumi, roasted cauliflower and sweet-potato fries. Scatter fresh, don't cook it in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Avocado Kick already contains salt. Please add extra salt sparingly, or the avocado turns too salty. A pinch per toast is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado toast in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMash a ripe avocado with a fork onto a slice of toasted sourdough bread, drizzle with a squeeze of lemon juice.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of Avocado Kick over the top, optionally add a poached egg and a drop of olive oil, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCrunchy seasoning with sumac, sesame and salt flakes\u003c\/li\u003e\n\u003cli\u003eAcidity, crunch and salt in one blend\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as an avocado seasoning, bowl topping and guacamole spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to use sumac on its own, reach for our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. For a sweet-fruity companion to avocado and tomato bowls, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e and the Thai-spiced \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e are ideal. For a classic salad vinaigrette, our \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Avocado Kick especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is sumac?\u003c\/strong\u003e\u003cbr\u003e\nSumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Avocado Kick for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Avocado Kick vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\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 Avocado Kick especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Avocado Kick for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Avocado Kick vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70g","offer_id":53015043145994,"sku":"31355","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":53015043178762,"sku":"23476","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/avocado-kick-titelbild-neu.jpg?v=1788360489"},{"product_id":"orangenschale-2","title":"Orange Peel","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOrange peel – the dried aroma of ripe oranges\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround orange peel with the fine, fruity-bitter aroma of very ripe oranges. A classic of Chinese cooking, versatile also in marinades, dips and sauces.\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\u003eIndispensable in many Chinese dishes, for example with fried pork or duck. Also as a seasoning in marinades, dips, salad dressing or sauces. In hot drinks such as mulled wine, punch or tea it also tastes excellent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool, dry and dark, then the aroma keeps for several months.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Chinese orange duck\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMarinate duck legs with soy sauce, honey, ginger and 1 tsp \u003cstrong\u003eorange peel\u003c\/strong\u003e, then roast golden brown in the oven at 180 °C. Serve with rice and pak choi.\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\u003eDried, ground orange peel with a fruity-bitter aroma\u003c\/li\u003e\n\u003cli\u003eA classic of Chinese cooking\u003c\/li\u003e\n\u003cli\u003eAlso for marinades, sauces and hot drinks\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplement the orange peel with our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for Asian curries or the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e for a braising base.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the orange peel?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per dish are usually enough; sweating it briefly in hot oil releases the aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is orange peel traditionally used?\u003c\/strong\u003e\u003cbr\u003e\nIn Chinese cooking for braised and wok dishes, in French classics for braised roasts and in mixology.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes orange peel taste bitter?\u003c\/strong\u003e\u003cbr\u003e\nIt brings a fine fruity bitter note that gives braised dishes and hot drinks depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store orange peel?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and dark, then it keeps for several months.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose the orange peel?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"1 to 2 tsp per dish are usually enough; sweating it briefly in hot oil releases the aroma.\"}},{\"@type\":\"Question\",\"name\":\"Where is orange peel traditionally used?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In Chinese cooking for braised and wok dishes, in French classics for braised roasts and in mixology.\"}},{\"@type\":\"Question\",\"name\":\"Does orange peel taste bitter?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It brings a fine fruity bitter note that gives braised dishes and hot drinks depth.\"}},{\"@type\":\"Question\",\"name\":\"How do I store orange peel?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cool, dry and dark, then it keeps for several months.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564972806410,"sku":"31390","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/orangenschale-gemahlen-472278.jpg?v=1738084241"},{"product_id":"fleur-de-sel-1","title":"Fleur de Sel","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFleur de Sel, the hand-skimmed salt flower from Guérande\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFleur de Sel, literally the flower of salt, is the delicate first layer of crystals that forms on the surface of the salt pans during sea salt harvesting. It is skimmed off by hand and dried in the sun. Our Fleur de Sel comes from Guérande in Brittany, the home of France's most famous finishing salt. Crisp, mild and mineral crystals that melt on the tongue.\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\u003eFleur de Sel is a pure finishing salt. Scatter it only after cooking over the finished dish, over steak, tomatoes, salad, fried egg, avocado, tartare and even over caramel and chocolate tart. The crisp crystals give a fine bite and small bursts of salt that lift a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Fleur de Sel is too good for cooking, where the crystals simply dissolve. Always add it at the very end and dose sparingly.\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\u003eHand-skimmed salt flower from Guérande, Brittany\u003c\/li\u003e\n\u003cli\u003eSun-dried, crisp and mild-mineral\u003c\/li\u003e\n\u003cli\u003eA classic finishing salt, added only after cooking\u003c\/li\u003e\n\u003cli\u003eFor steak, tomato, tartare, caramel and chocolate\u003c\/li\u003e\n\u003cli\u003eNo additives, all natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Iberian counterpart to Fleur de Sel is our \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFlor de Sal\u003c\/strong\u003e\u003c\/a\u003e, also a fine flake salt. For crunchy pyramid-shaped salt flakes, try the \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For cooking and seasoning in the pot, our fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e is the best choice. Find more fine salts in our \u003ca href=\"\/en\/collections\/zucker-salze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esugar \u0026 salts\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Fleur de Sel?\u003c\/strong\u003e\u003cbr\u003e\nFleur de Sel is the delicate first layer of crystals that forms on the surface during sea salt harvesting and is skimmed off by hand. Ours comes from Guérande in Brittany.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use Fleur de Sel correctly?\u003c\/strong\u003e\u003cbr\u003e\nAlways scatter it over the finished dish only after cooking. That way the crisp crystals are preserved and give fine bursts of salt. It is too good for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Fleur de Sel and normal sea salt?\u003c\/strong\u003e\u003cbr\u003e\nFleur de Sel consists of delicate, crisp flakes that are skimmed off by hand and taste mild. Normal sea salt is finer and meant for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Fleur de Sel and Flor de Sal?\u003c\/strong\u003e\u003cbr\u003e\nBoth refer to hand-skimmed flake salt from the surface of the sea. Fleur de Sel is the French name, classically from Guérande, Flor de Sal the Iberian one from Spain and Portugal.\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 Fleur de Sel?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fleur de Sel is the delicate first layer of crystals that forms on the surface during sea salt harvesting and is skimmed off by hand. Ours comes from Guérande in Brittany.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use Fleur de Sel correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Always scatter it over the finished dish only after cooking. That way the crisp crystals are preserved and give fine bursts of salt. It is too good for cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Fleur de Sel and normal sea salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fleur de Sel consists of delicate, crisp flakes that are skimmed off by hand and taste mild. Normal sea salt is finer and meant for cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Fleur de Sel and Flor de Sal?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both refer to hand-skimmed flake salt from the surface of the sea. Fleur de Sel is the French name, classically from Guérande, Flor de Sal the Iberian one from Spain and Portugal.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564973953290,"sku":"12777","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fleurdesel-168935.jpg?v=1736428564"},{"product_id":"flor-de-sal-1","title":"Flor de Sal","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFlor de Sal, Portuguese salt flower, hand-skimmed and sun-dried\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFlor de Sal, Portuguese for salt flower, is the first and finest flaking in salt harvesting by the sea, delicately crystalline, skimmed off by hand and dried in the sun. The Portuguese counterpart to French Fleur de Sel impresses with a mild salt content, fine minerality and a characteristically crisp texture. A finishing salt that is too good for cooking and unfolds its full aroma the moment it meets the finished dish.\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\u003eCrush the Flor de Sal between two fingers and scatter generously over the finished dish, over salad, tomato-mozzarella, grilled steak, fish fillet, carpaccio or prawns. A touch over fresh bread with olive oil turns a simple snack into an experience. It is also valued in patisserie, over dark chocolate, caramel and fine desserts, where it combines sweetness and salt in a unique way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e always scatter on only after cooking. In the heat, Flor de Sal loses its crisp structure and the special crunch effect.\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\u003ePortuguese Flor de Sal, hand-skimmed and sun-dried\u003c\/li\u003e\n\u003cli\u003eMild in salt content, fine, mineral and crisp\u003c\/li\u003e\n\u003cli\u003eA finishing salt, scatter on only after cooking\u003c\/li\u003e\n\u003cli\u003eAlso suitable for desserts, chocolate and caramel\u003c\/li\u003e\n\u003cli\u003eNo additives, all natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe French counterpart 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 from Guérande, and tasting both salt flowers side by side is worthwhile. As an oil companion we recommend \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e or a high-quality olive oil. On steak and meat, Flor de Sal combines wonderfully with our \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e as a base seasoning.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Flor de Sal and Fleur de Sel?\u003c\/strong\u003e\u003cbr\u003e\nBoth are the finest salt flowers. Fleur de Sel comes from France, above all Brittany, Flor de Sal from Portugal, such as the Algarve and Estremadura. Very similar in flavour, fine, mild and mineral, with slight regional nuances.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Flor de Sal for cooking too?\u003c\/strong\u003e\u003cbr\u003e\nTechnically yes, but it would be wasted. In the heat the salt flower loses its unique texture and crunch effect. As a finishing salt over the finished dish it unfolds its full potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Flor de Sal?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, a small pinch crushed between the fingers per portion is enough. It is more intensely perceptible than fine table salt because its structure works directly on the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Flor de Sal correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and well sealed. Salt easily absorbs moisture, so do not keep it above the stove or by the sink. With correct storage it keeps practically indefinitely.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Flor de Sal and Fleur de Sel?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both are the finest salt flowers. Fleur de Sel comes from France, above all Brittany, Flor de Sal from Portugal, such as the Algarve and Estremadura. Very similar in flavour, fine, mild and mineral, with slight regional nuances.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Flor de Sal for cooking too?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Technically yes, but it would be wasted. In the heat the salt flower loses its unique texture and crunch effect. As a finishing salt over the finished dish it unfolds its full potential.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Flor de Sal?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, a small pinch crushed between the fingers per portion is enough. It is more intensely perceptible than fine table salt because its structure works directly on the palate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store Flor de Sal correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and well sealed. Salt easily absorbs moisture, so do not keep it above the stove or by the sink. With correct storage it keeps practically indefinitely.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564974936330,"sku":"12778","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Flor-de-Sal_Portugal-803733.png?v=1736440053"},{"product_id":"weisser-balsam-essig","title":"White Balsamic Vinegar","description":"\u003cp\u003eThe combination of high-quality wine vinegar and fruity grape juice.\u003c\/p\u003e\n\n\u003cp\u003e Particularly suitable for refining and preparing dishes that require a hint of fruity sweetness in addition to elegant acidity.\u003c\/p\u003e\n\n\u003cp\u003e \u003cb\u003e6% acid\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003c\/u\u003e\u003cbr\u003e For seasoning light sauces for poultry, fish and shellfish, for preparing dressings for summery, fragrant salads, for seasoning asparagus, kohlrabi, radish or turnips.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eManufacturer:\u003c\/u\u003e\u003cbr\u003e \u003ca href=\"https:\/\/www.goelles.at\/\" target=\"_blank\"\u003eGölles GmbH\u003c\/a\u003e\u003cbr\u003e Stang 52\u003cbr\u003e 8333 Riegersburg, Austria\u003cbr\u003e\u003c\/p\u003e","brand":"Gölles Manufaktur","offers":[{"title":"Default Title","offer_id":50564986503434,"sku":"17298","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisser_balsam_essig-895540.jpg?v=1736523081"},{"product_id":"umami-booster-1","title":"Umami Booster","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUmami booster, the fifth taste\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUmami booster is a dry spice blend you can use as a flavour booster for soups, sauces, minced meat and salads. We compose it in our workshop in Klingenberg am Main from three building blocks: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as the fermented aromatic heart, crispy roasted onions for roasted notes and tomato flakes for fruit and natural glutamates. The result is a natural umami trigger entirely without flavour enhancers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA teaspoon is usually enough to lift soups, sauces, stews, minced meat, bolognese, risotto, wok pans and salad dressings to a new flavour level. Also over grilled vegetables, roasted chicken legs or on avocado toast as a finisher. Sprinkle in directly or sweat briefly in hot fat, both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e umami booster is very intense. Approach it carefully and season to taste at the end. As it already contains salt, go easy on extra salt when cooking with it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMinced-meat bolognese in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBrown 500 g minced beef in a pan until crumbly.\u003c\/li\u003e\n\u003cli\u003eStir in a teaspoon of umami booster and sweat for a minute until the aroma rises.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of chopped tomatoes, simmer for 15 minutes, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz\u003c\/strong\u003e\u003c\/a\u003e and serve over pasta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: for a sashimi highlight, stir a pinch of umami booster into a splash of rice vinegar and drizzle drop by drop over thinly sliced raw salmon, with soy sauce on the side.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDry spice blend with Vadouvan, roasted onions and tomato flakes\u003c\/li\u003e\n\u003cli\u003eNatural umami trigger, without flavour enhancers or yeast extract\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for soups, sauces, minced meat, salads and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to push the umami concept further, combine it with our pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, the fermented Indo-French blend. As a liquid we recommend the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL Vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e or the plant-based tomato seasoning concentrate \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1 Umami\u003c\/strong\u003e\u003c\/a\u003e. As a paste for sauces and stews, our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e brings depth to the dish. You'll find more savoury blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is umami and what does it taste like?\u003c\/strong\u003e\u003cbr\u003eUmami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use umami booster for?\u003c\/strong\u003e\u003cbr\u003eFor soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs umami booster a flavour enhancer?\u003c\/strong\u003e\u003cbr\u003eNo, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does umami booster differ from \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003eVadouvan\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003eThe pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is umami and what does it taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Umami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use umami booster for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is umami booster a flavour enhancer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does umami booster differ from Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The pure Vadouvan is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100g","offer_id":53018742391050,"sku":"23572","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018742423818,"sku":"23412","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Umami-Booster_C4A1801_web.jpg?v=1744867838"},{"product_id":"weisser-penja-pfeffer-1","title":"White Penja Pepper","description":"\u003ch3\u003eWhite Penja pepper – a fully ripe premium pepper from Cameroon\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFully ripe peppercorns\u003c\/strong\u003e – separated from the fruit flesh and dried.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarmonious-aromatic\u003c\/strong\u003e – lightly animalic, with a clear ripeness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePremium range\u003c\/strong\u003e – carefully imported by Altes Gewürzamt.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIdeal for light cooking\u003c\/strong\u003e – fish, poultry, light sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis outstanding white pepper consists of ripe peppercorns that have been separated from the fruit flesh and dried. They do smell lightly animalic, but are distinguished by a harmonious, fully ripe taste.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eThis white pepper is ideal with fish, poultry, light soups and sauces, salads and savoury quark dishes.\u003c\/p\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your pepper world with our \u003ca href=\"\/en\/products\/melange-blanc-1\"\u003eMélange Blanc\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/pfeffer-bundle\"\u003epepper bundle\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/whisky-pfeffer\"\u003ewhisky pepper\u003c\/a\u003e. For fish and poultry dishes: \u003ca href=\"\/en\/products\/fischgenuss-1\"\u003eFischgenuss\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bbq-fish-2\"\u003eBBQ Fish\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/mittelmeerkuche\"\u003eMediterranean cuisine gift box\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/muehlen\"\u003epepper mill collection\u003c\/a\u003e. As a gift idea for cooks: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52109675528458,"sku":"31440","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisserPenja-Pfeffer_BD_Webshop.png?v=1763129621"},{"product_id":"geschenkbox-klein-mit-4er-inlay","title":"Small gift box with 4-tin inlay","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmall gift box with 4-tin inlay, an elegant magnetic box for four half spice tins\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis high-quality magnetic box from Altes Gewürzamt is the perfect packaging for up to four half spice tins (35 g) from our workshop in Klingenberg am Main. External dimensions 220 × 90 × 75 mm, a precisely fitting inlay, an elegant magnetic closure, a high-quality appearance. The compact half portion is ideal for tasting sets and for everyone who appreciates variety.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA tasting set for home cooks and professionals: four half portions for a curated flavour journey\u003c\/li\u003e\n\u003cli\u003eA birthday, wedding, Christmas or a little something to bring along\u003c\/li\u003e\n\u003cli\u003eA themed set for business partners and customers\u003c\/li\u003e\n\u003cli\u003eA high-quality presentation on your own spice shelf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e delivered without spice tins, the box is sent empty for individual filling. The 4-tin inlay is made for half portions (35 g), standard tins do not fit.\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 magnetic box with a precisely fitting 4-tin inlay for half spice tins\u003c\/li\u003e\n\u003cli\u003eExternal dimensions 220 × 90 × 75 mm\u003c\/li\u003e\n\u003cli\u003eAn elegant magnetic closure, a high-quality appearance\u003c\/li\u003e\n\u003cli\u003eFor four half spice tins (35 g)\u003c\/li\u003e\n\u003cli\u003eDelivered without spice tins\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\u003eCurry world: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Workshop bestsellers: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. For standard tins there is the box with a \u003ca href=\"\/en\/products\/geschenkbox-klein-mit-3er-inlay\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e3-tin inlay\u003c\/strong\u003e\u003c\/a\u003e, for free filling the \u003ca href=\"\/en\/products\/geschenkbox-klein-ohne-inlay-individuell\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmall gift box with silk paper\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\u003eDo standard spice tins fit in the 4-tin inlay?\u003c\/strong\u003e\u003cbr\u003e\nNo, the 4-tin inlay is made for half portions (35 g). For standard tins we recommend the box with a 3-tin inlay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a half portion?\u003c\/strong\u003e\u003cbr\u003e\nOur half spice tins hold approximately 35 grams, the smaller and more compact variant of the standard tin. Ideal for tasting or as a little something to bring along.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the box delivered with spices?\u003c\/strong\u003e\u003cbr\u003e\nNo, delivered without spice tins. The box is sent empty for individual filling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many tins fit inside?\u003c\/strong\u003e\u003cbr\u003e\nThe precisely fitting inlay holds four half spice tins, presented safely and neatly.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do standard spice tins fit in the 4-tin inlay?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the 4-tin inlay is made for half portions of 35 grams. For standard tins we recommend the box with a 3-tin inlay.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is a half portion?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Our half spice tins hold approximately 35 grams, the smaller and more compact variant of the standard tin. Ideal for tasting or as a little something to bring along.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the box delivered with spices?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, it is delivered without spice tins. The box is sent empty for individual filling.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many tins fit inside?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The precisely fitting inlay holds four half spice tins, presented safely and neatly.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52151258579210,"sku":"23839","price":6.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Geschenkbox_klein_1_d7954caa-ed87-43a8-bf35-01fbfaf96736.png?v=1747208945"},{"product_id":"barlauch-1","title":"Wild Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCut wild garlic, a savoury, fresh spring herb with a mild garlicky note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur cut and gently dried wild garlic brings the typical, finely garlicky taste of the forest into your kitchen. Even a small amount gives dishes a pleasantly savoury, lightly piquant note, fresh and green. Filled in our manufactory in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is a real all-round herb. It works in pesto, dips and herb quark, on pasta, risotto and gnocchi, in potato dishes, soups and stews, as well as in omelettes, scrambled egg and savoury butter. It also brings fresh spring seasoning to fish, poultry, vegetables and mushrooms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dried wild garlic releases its aroma best when it steeps briefly in a little liquid such as quark, oil or cream. Use it sparingly and add it only towards the end of cooking so the fresh note is preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild garlic herb quark in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eStir 250 g of quark with two tablespoons of cream or olive oil until creamy.\u003c\/li\u003e\n\u003cli\u003eStir in one to two teaspoons of dried wild garlic and let the quark rest for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and serve on fresh bread or with boiled potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes wild garlic special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWild garlic is the wild relative of garlic and chives and a herald of spring. Its aroma is clearly garlicky, yet finer and fresher, without the sharp heaviness of garlic. Cut and dried, it is to hand all year round and keeps its herby freshness.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCut, dried wild garlic\u003c\/li\u003e\n\u003cli\u003eIntensely herby, mild-garlicky and fresh\u003c\/li\u003e\n\u003cli\u003eA classic in pesto, dips and herb quark\u003c\/li\u003e\n\u003cli\u003eAlso in pasta, risotto, potato dishes and soups\u003c\/li\u003e\n\u003cli\u003eFrom our manufactory in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor pesto and Mediterranean cooking fresh \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e fits well, for a stronger garlic note our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e. You will find more herbs in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is dried wild garlic best suited for?\u003c\/strong\u003e\u003cbr\u003e\nFor pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose dried wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes dried wild garlic taste like fresh?\u003c\/strong\u003e\u003cbr\u003e\nIt is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook wild garlic?\u003c\/strong\u003e\u003cbr\u003e\nBetter to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is dried wild garlic best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pesto, herb quark, dips and savoury butter, on pasta, risotto and potato dishes, and in soups, stews and egg dishes. It is best added towards the end or left to steep briefly in liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose dried wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, about one to two teaspoons per dish. Dried herbs are concentrated, and the aroma swells nicely in quark, oil or cream.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does dried wild garlic taste like fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is a little milder than the fresh herb but keeps the typical garlicky, herby note. In return it is available all year and ready to hand.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook wild garlic?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better to add it towards the end of cooking. Long heat reduces the fresh, green note that defines wild garlic.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"9g","offer_id":53015092920586,"sku":"31489","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53015092953354,"sku":"30368","price":6.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/BaerlauchgeschnittenWebshop.png?v=1765449609"},{"product_id":"basilikum-1","title":"Basil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried basil, a Mediterranean herb aroma with preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried basil preserves the full aroma and the bright green colour of the fresh plant. The gentle freeze-drying process removes only water, without destroying the essential oils. As soon as the leaves come into contact with liquid, they rehydrate and develop almost the aroma of fresh basil. Packed in our manufactory in Klingenberg am Main, a herb classic for everyone who wants to cook Mediterranean all year round.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean herb classic for tomatoes in all variations (tomato-mozzarella, tomato sauce, caprese, bruschetta), for pasta, pizza, pesto, courgettes, aubergines, potato dishes, egg dishes and quark. Also in salad dressings, in pumpkin soup and on avocado toast as a fresh accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add basil only towards the end of cooking or scatter it over the finished dish. When cooked along, it loses aroma and turns bitter. For pesto and salad dressings it is especially well suited, because the fat or the dressing rehydrates it immediately.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice ripe tomatoes and a buffalo mozzarella, arrange alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and scatter a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e over it.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of freeze-dried basil on top, let it steep for a minute, finish with freshly ground \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben pepper\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried basil leaves with preserved colour and full aroma\u003c\/li\u003e\n\u003cli\u003eA gentle process preserves the essential oils\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eNote: hygroscopic, close well after use and store dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a herby pasta blend, our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the right choice. If you like pesto straight from the jar, reach for the \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto paprika-garlic\u003c\/strong\u003e\u003c\/a\u003e. You can find more Mediterranean herbs in the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e, in the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e and in the \u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does freeze-dried basil taste compared to fresh?\u003c\/strong\u003e\u003cbr\u003eClose to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use freeze-dried basil for pesto?\u003c\/strong\u003e\u003cbr\u003eYes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store freeze-dried basil correctly?\u003c\/strong\u003e\u003cbr\u003eDry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the colour of the leaves vary?\u003c\/strong\u003e\u003cbr\u003eThis is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does freeze-dried basil taste compared to fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Close to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use freeze-dried basil for pesto?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store freeze-dried basil correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the colour of the leaves vary?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"This is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52902499844362,"sku":"31529","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/basilikum_gf-980789.jpg?v=1736523004"},{"product_id":"orangen-balsamico","title":"Orangen Balsamico","description":"\u003ch1\u003e\u003cstrong\u003eOrangen Balsamico aus Kreta – fruchtig, intensiv \u0026amp; vielseitig\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eSonnengereifte Orangen treffen auf konzentrierten Traubenmost und feinen weißen Traubenessig: Unser \u003cstrong\u003eOrangen Balsamico aus Kreta\u003c\/strong\u003e verbindet eine intensive Fruchtnote mit einer angenehm ausgewogenen Säure und mediterranem Charakter.\u003c\/p\u003e\n\u003cp\u003eMit einem besonders hohen \u003cstrong\u003eOrangenanteil von 38 %\u003c\/strong\u003e schmeckt er wunderbar fruchtig und bringt eine feine Süße mit. Hergestellt wird der Balsamico auf Kreta aus natürlichen Zutaten – ohne künstliche Zusätze. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOb als \u003cstrong\u003eBalsamico für Salate\u003c\/strong\u003e, zum Verfeinern von Gemüse und Fleisch oder als fruchtiger Akzent zu Käse und Desserts: Der Orangen Balsamico lässt sich vielseitig einsetzen. Besonders lecker schmeckt er zusammen mit einem hochwertigen Olivenöl als schnelles mediterranes Dressing. Auch Marinaden, Saucen und sogar Drinks bekommen damit eine außergewöhnliche fruchtige Note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDas macht unseren Orangen Balsamico besonders:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e38 % echte Orange\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHandgemacht auf Kreta\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e100 % natürliche Zutaten\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOhne künstliche Zutaten\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eIdeal für \u003cstrong\u003eSalate \u0026amp; Dressings\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003ePerfekt zu \u003cstrong\u003eFleisch, Gemüse \u0026amp; Marinaden\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpannend zu \u003cstrong\u003eDesserts \u0026amp; Süßspeisen\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAuch zum Verfeinern von \u003cstrong\u003eDrinks\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGeschmack:\u003c\/strong\u003e intensiv fruchtig, süß-säuerlich und aromatisch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTipp:\u003c\/strong\u003e Vor Gebrauch gut schütteln. Kühl und dunkel aufbewahren.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHergestellt von Deligreece GmbH auf Kreta\u003c\/strong\u003e, steht dieser besondere Balsamico für griechisches Handwerk, hochwertige Rohstoffe und authentischen Geschmack. Die sorgfältige Herstellung und die Kombination aus weißen Trauben, fruchtiger Orange und weißem Traubenessig verleihen ihm seinen unverwechselbaren Charakter.\u003c\/p\u003e","brand":"Deligreece","offers":[{"title":"Default Title","offer_id":53537916027146,"sku":"23975","price":19.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ChatGPTImage20.Aug.2026_11_32_49.png?v=1787218385"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/001_salat_Dressing_usw-612881.png?v=1739279885","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/salat-gewurz.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}