{"title":"spices by Stefan Marquard","description":"\u003ch3 data-start=\"0\" data-end=\"66\"\u003e Spices by Stefan Marquard – Revolutionize your kitchen\u003c\/h3\u003e\n\n \u003cp data-start=\"68\" data-end=\"601\" data-is-last-node=\"\"\u003eExperience \u003cstrong data-start=\"84\" data-end=\"115\"\u003eStefan Marquard's spices\u003c\/strong\u003e , which will elevate your cooking to a new level. With his philosophy of leaving the old behind and embracing the new, Stefan Marquard offers spice blends that encourage sustainable, efficient, and creative cooking. Unleash the full flavor of your food and enjoy surprising results. These spices are ideal for anyone who values ​​natural, everyday, and extraordinary dishes. Become part of the culinary revolution!\u003c\/p\u003e","products":[{"product_id":"wuerzpaste-gemuesebruehe","title":"Vegetable Stock Seasoning Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVegetable stock seasoning paste, a concentrated stock base without additives\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVegetable stock seasoning paste is the ready-made stock base with which you can set up an honest soup or a stew fond in seconds. We produce it in our workshop in Klingenberg am Main with fresh vegetables, naturally pure salts and fine spices, a joint composition by Ingo Holland and Stefan Marquard. Salt, leek, celery, onions, carrots, tomato paste, parsnip, mushrooms and parsley root form the base, rounded off with our Vadouvan blend and a pinch of juniper. Full-bodied, clear in taste, without flavour enhancers.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA stock base for beef, poultry and vegetable stocks, stews, soups and sauces. Standard dosage: one teaspoon or around 25 g per half litre of liquid. Also a pro tip as a seasoning finish for risotto, gravy and braised dishes. Store cool after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the paste contains salt and is concentrated. Dose carefully when cooking and adjust the seasoning at the end.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eQuick vegetable stock in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring half a litre of water to the boil in a pot, stir in a heaped teaspoon of vegetable stock seasoning paste.\u003c\/li\u003e\n\u003cli\u003eLet simmer quietly for three minutes, optionally add a few carrot slices or leek, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA plant-based seasoning paste with fresh vegetables and Vadouvan\u003c\/li\u003e\n\u003cli\u003eDeveloped with Ingo Holland and Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a stock base, soup seasoning and sauce spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mushroom and soy-sauce depth in braised dishes, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. Classic companions are \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\"\u003e\u003cstrong\u003esalad spice with garden herbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You can also get to know the Vadouvan component on its own as \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose vegetable stock seasoning paste correctly?\u003c\/strong\u003e\u003cbr\u003eStandard dosage: one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between vegetable stock seasoning paste and Umami seasoning paste?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does the seasoning paste keep after opening?\u003c\/strong\u003e\u003cbr\u003eKeep it sealed in the fridge and use within a few weeks. In our experience, a 150 g jar lasts you two to three months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich allergens does the paste contain?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock seasoning paste contains celery, mustard and peanut oil (in the Vadouvan component). In case of allergies the product should not be used.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose vegetable stock seasoning paste correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Standard dosage one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between vegetable stock seasoning paste and Umami seasoning paste?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\"}},{\"@type\":\"Question\",\"name\":\"How long does the seasoning paste keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep it sealed in the fridge and use within a few weeks. In our experience a 150 g jar lasts you two to three months.\"}},{\"@type\":\"Question\",\"name\":\"Which allergens does the vegetable stock seasoning paste contain?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock seasoning paste contains celery, mustard and peanut oil in the Vadouvan component. In case of allergies the product should not be used.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564468900106,"sku":"21636","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemuesebruehe-793269.jpg?v=1736522883"},{"product_id":"wuerzpaste-umami","title":"Umami seasoning paste","description":"\u003cp\u003e \u003cb\u003eSpicy paste creation by Ingo Holland \u003cspan\u003e†\u003c\/span\u003e \u0026amp; Stefan Marquard.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e Easy to dose and made exclusively with natural ingredients. \u003cu\u003e\u003cbr\u003e(\u003c\/u\u003e 1 tsp or 25 g to ½ l liquid)\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003c\/u\u003e \u003cbr\u003eThis seasoning paste will make your taste buds explode! Ingredients like shiitake and tomatoes create that magical umami moment with a typically spicy and savory flavor experience. Try it as a finishing touch to all kinds of sauces.\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Stefan Marquard \u0026amp; Ingo Holland \u003cspan\u003e†\u003c\/span\u003e – two friends from the top gastronomy with one goal:\u003cbr\u003e The development of intense seasoning pastes with only natural ingredients – without any additives! The result: three spicy pastes with the Marquard \u0026amp; Holland combination!\u003cbr\u003e It's fun to read the label on our seasoning pastes:\u003c\/p\u003e\n\n\u003ctable class=\"table table-bordered\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + fresh vegetables\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no iodized salts\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + pure natural salts\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no flow aids\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + finest spices \u0026amp; herbs\u003c\/td\u003e\n\n\u003ctd\u003e - no hidden flavor enhancers\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e ...as always in genuine Gewürzamt quality! \u003cbr\u003eHolland \u0026amp; Marquard have both been awarded a Michelin star for their culinary skills and earned 18 points in the Gault Millau guide. Back in the 1980s, the two friends were already cooking together in Swiss restaurants. \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg style=\"max-width: 100%;\" src=\"https:\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-filename=\"Paste_Umami.png\" data-filepath=\"\/\/www.altesgewuerzamt.live\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-source=\"media\" class=\"dd-wysiwyg-media-image\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eIngredients:\u003c\/u\u003e\u003cbr\u003e Seasoning (tomato concentrate, parsnip), salt, shiitake, \u003cb\u003eCELERY\u003c\/b\u003e , leek, tomato paste, rapeseed oil, carrot, sugar, roasted onion (onion, sunflower oil), spice mix (onion, garlic, \u003cb\u003eMUSTARD\u003c\/b\u003e , urd bean, lentils, fenugreek, cumin, salt, fennel, turmeric, \u003cb\u003ePEANUT OIL\u003c\/b\u003e , curry leaves), parsnip, garlic ferm., herbs, \u003cb\u003eMUSTARD\u003c\/b\u003e , pepper, turmeric, nutmeg, allspice, clove.\u003c\/p\u003e\n\n\u003cp\u003e Keep refrigerated after opening.\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eNutritional values:\u003c\/u\u003e\u003cbr\u003e Energy (in kJ) 778, Energy (in kcal) 199, Fat (in g) 7.2, of which saturates (in g) \u0026lt; 0.5, Carbohydrates (in g) 21, of which sugars (in g) 18, Protein (in g) 6.5, Salt (in g) 16.0, Fiber (in g) -\u003c\/p\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564474372362,"sku":"21751","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wuerzpaste_umami-114840.jpg?v=1736522884"},{"product_id":"aktivator-fur-alles-aus-dem-boden","title":"Activator for everything from the soil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eActivator for everything from the ground, a seasoning salt for vegetables and root vegetables by Stefan Marquard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Activator for everything from the ground is a seasoning salt for vegetables based on the concept of star chef Stefan Marquard, made and bottled in our workshop in Klingenberg am Main. We blend it from rock salt from Germany, cane sugar, black pepper, caraway, cumin, lovage and mace. The idea behind it: you massage the seasoning salt into the raw vegetables before cooking, so the aromas soak in deeply, boost the natural flavour and shorten the cooking time.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor all kinds of vegetables – especially root vegetables such as carrots, celeriac, parsnips, beetroot and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of vegetables. Mix the seasoning salt in well so that every piece is coated, then leave it to work for about five minutes and afterwards fry, steam or roast in the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The activator already contains salt, so you do not need to add any extra. Activate the vegetables before cooking, not afterwards – that is the only way the aromas really soak in.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Roasted oven vegetables\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eColourful, aromatic and with little effort – the perfect side dish or main course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eapprox. 1 kg mixed root vegetables (carrots, parsnips, beetroot, sweet potato)\u003c\/li\u003e\n\u003cli\u003eapprox. 12 g Activator for everything from the ground\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 sprigs rosemary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Wash, peel and cut the vegetables into bite-sized pieces. Mix well with the activator and leave to work for five minutes. Then toss with the olive oil, spread on a tray with the rosemary and roast at 200°C for about 30 minutes until golden brown.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRock salt from Germany forms the savoury base, and a hint of cane sugar rounds it off. Caraway and cumin give the warm, earthy spice that goes especially well with root vegetables. Lovage brings the herbal, hearty depth, mace a fine, slightly nutty note and black pepper the subtly sharp accent.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt for vegetables and root vegetables based on the concept of star chef Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWith rock salt from Germany, caraway, cumin, lovage and mace\u003c\/li\u003e\n\u003cli\u003eMix in before cooking, around 12 g per 1 kg of vegetables, leave 5 minutes to work\u003c\/li\u003e\n\u003cli\u003eBoosts the natural flavour and shortens the cooking time\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe activator principle exists for every ingredient: \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything that flies\u003c\/strong\u003e\u003c\/a\u003e for poultry and \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-schwimmt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything that swims\u003c\/strong\u003e\u003c\/a\u003e for fish. A fine finishing salt like \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e suits oven vegetables beautifully, and for seasoning freshly ground \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e is perfect. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is an activator?\u003c\/strong\u003e\u003cbr\u003e\nA seasoning salt that you massage into raw vegetables before cooking. In its raw state the spices penetrate especially deeply, boost the natural flavour and shorten the cooking time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nAround 12 g, so just under a tablespoon, per 1 kg of vegetables. Mix it in well and leave it to work for about five minutes before you cook the vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich vegetables is it suitable for?\u003c\/strong\u003e\u003cbr\u003e\nEspecially for root vegetables such as carrots, celeriac, parsnips and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use it for meat or fish?\u003c\/strong\u003e\u003cbr\u003e\nIt is tuned for vegetables. For poultry there is the Activator for everything that flies, and for fish the Activator for everything that swims.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is an activator?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A seasoning salt that you massage into raw vegetables before cooking. In its raw state the spices penetrate especially deeply, boost the natural flavour and shorten the cooking time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Around 12 g, so just under a tablespoon, per 1 kg of vegetables. Mix it in well and leave it to work for about five minutes before you cook the vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which vegetables is it suitable for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Especially for root vegetables such as carrots, celeriac, parsnips and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it for meat or fish?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is tuned for vegetables. For poultry there is the Activator for everything that flies and for fish the Activator for everything that swims.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564885086474,"sku":"30957","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aktivator_alles-aus-dem-boden-244560.jpg?v=1736522998"},{"product_id":"aktivator-fur-alles-was-schwimmt","title":"Activator for everything that swims","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eActivator for everything that swims, a seasoning salt for fish and seafood by Stefan Marquard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Activator for everything that swims is a seasoning salt for fish and seafood based on the concept of star chef Stefan Marquard, made and bottled in our workshop in Klingenberg am Main. We blend it from rock salt from Germany, cane sugar, white pepper, coriander, anise, fennel, caraway and thyme. The idea behind it: you massage the seasoning salt into the raw fish before cooking, so the aromas soak in and boost the delicate natural flavour rather than masking it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor all kinds of fish – salmon, pike-perch, cod, sea bass and trout – as well as for shellfish such as prawns and scallops, whether pan-fried, grilled, steamed or baked in the oven. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of fish. Massage the seasoning salt in well, with fillets ideally under the skin too, then leave it to work for about five minutes and cook as usual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The activator already contains salt, so you do not need to add any extra. Only let the fish season briefly and cook it promptly, so the flesh stays juicy and the salt does not draw out water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Crispy pan-fried salmon fillet\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn the plate in a quarter of an hour, with crisp skin and a juicy centre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 salmon fillets with skin (approx. 150 g each)\u003c\/li\u003e\n\u003cli\u003eapprox. 8 g Activator for everything that swims\u003c\/li\u003e\n\u003cli\u003e2 tbsp oil for frying\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter\u003c\/li\u003e\n\u003cli\u003e1 lemon, in wedges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the salmon fillets dry and massage the activator into both sides, then leave to work for five minutes. Heat the oil in a pan and fry the fillets skin-side down for four to five minutes until crisp, then turn, add the butter and cook for another minute. Serve with lemon wedges.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRock salt from Germany forms the savoury base, and a hint of cane sugar rounds it off. Anise and fennel give the fine, sweetly aromatic note that goes especially well with fish. Coriander and thyme bring the herbal depth, caraway a warm spice and white pepper the subtly sharp accent.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt for fish and seafood based on the concept of star chef Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWith rock salt from Germany, anise, fennel, coriander and thyme\u003c\/li\u003e\n\u003cli\u003eMassage in before cooking, around 12 g per 1 kg of fish, leave 5 minutes to work\u003c\/li\u003e\n\u003cli\u003eBoosts the natural flavour without masking it\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe activator principle exists for every ingredient: \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything that flies\u003c\/strong\u003e\u003c\/a\u003e for poultry and \u003ca href=\"\/en\/products\/aktivator-fur-alles-aus-dem-boden\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eActivator for everything from the ground\u003c\/strong\u003e\u003c\/a\u003e for vegetables. A fine finishing salt like \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e suits fish beautifully, and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLemon Myrtle\u003c\/strong\u003e\u003c\/a\u003e adds a fresh citrus note. For seasoning at the table, freshly ground \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e is perfect. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is an activator?\u003c\/strong\u003e\u003cbr\u003e\nA seasoning salt that you massage into raw fish before cooking. In its raw state the spices penetrate especially deeply and boost the natural flavour without masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nAround 12 g, so just under a tablespoon, per 1 kg of fish or shellfish. Massage it in well and leave it to work for about five minutes before you cook the fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for prawns too?\u003c\/strong\u003e\u003cbr\u003e\nYes, massage the activator straight into the shell or onto the flesh. That way the aroma reaches everywhere and the prawns stay juicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use it for meat or vegetables?\u003c\/strong\u003e\u003cbr\u003e\nIt is tuned for fish and seafood. For poultry there is the Activator for everything that flies, and for vegetables the Activator for everything from the ground.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is an activator?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A seasoning salt that you massage into raw fish before cooking. In its raw state the spices penetrate especially deeply and boost the natural flavour without masking it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Around 12 g, so just under a tablespoon, per 1 kg of fish or shellfish. Massage it in well and leave it to work for about five minutes before you cook the fish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it suitable for prawns too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, massage the activator straight into the shell or onto the flesh. That way the aroma reaches everywhere and the prawns stay juicy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it for meat or vegetables?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is tuned for fish and seafood. For poultry there is the Activator for everything that flies and for vegetables the Activator for everything from the ground.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564885283082,"sku":"30958","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aktivator_alles-was-schwimmt-210338.jpg?v=1736523087"},{"product_id":"aktivator-fur-alles-was-fliegt","title":"Activator for everything that flies","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eActivator for everything that flies, a seasoning salt for poultry by Stefan Marquard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe activator for everything that flies is a seasoning salt for poultry based on the concept of star chef Stefan Marquard, made and packed in our workshop in Klingenberg am Main. We blend it from German rock salt, cane sugar, white pepper, fennel, coriander, cumin, mace, lemon myrtle and lemon peel. The idea behind it: you massage the seasoning salt into the raw meat before cooking, so the aromas penetrate deeply and chicken, duck, goose and turkey taste noticeably more intense.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor all kinds of poultry – chicken (whole or in pieces), turkey, duck, goose and poulard, whether roasted, grilled, braised or oven-cooked. Reckon on around 12 g (a scant tablespoon) of activator per kilo of poultry. Massage the seasoning salt in well, also under the skin and, with whole birds, into the cavity, then leave to work for about five minutes and cook as usual afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The activator already contains salt, so you don't need to add any extra. Be sure to season the meat before cooking and not after, because the aromas only penetrate properly while it is raw.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: crispy roast chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA juicy oven chicken with crisp skin that needs no further seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 chicken (approx. 1.5 kg)\u003c\/li\u003e\n\u003cli\u003eapprox. 18 g activator for everything that flies\u003c\/li\u003e\n\u003cli\u003e2 tbsp soft butter or oil\u003c\/li\u003e\n\u003cli\u003e1 lemon, halved\u003c\/li\u003e\n\u003cli\u003ea few sprigs of thyme or rosemary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the chicken dry and massage the activator all over it, also under the skin and into the cavity. Put the halved lemon and the herbs into the cavity and leave to work for five minutes. Brush with butter and roast in a preheated oven at 180 °C for around 70 minutes until crisp, basting a few times with the pan juices.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGerman rock salt forms the savoury base, a hint of cane sugar rounds it off. Lemon myrtle and lemon peel give the fresh, unmistakable citrus note, fennel, coriander and cumin the aromatic depth. Mace (the lacy covering of nutmeg) brings a warm spice, white pepper and a touch of mustard seed the fine, gently sharp accent.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA seasoning salt for poultry by star chef Stefan Marquard\u003c\/li\u003e\n\u003cli\u003eWith German rock salt, lemon myrtle, lemon peel, fennel and mace\u003c\/li\u003e\n\u003cli\u003eMassage in before cooking, around 12 g per 1 kg of poultry, leave 5 minutes\u003c\/li\u003e\n\u003cli\u003eFor chicken, duck, goose, turkey and poulard\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe activator principle exists for every ingredient: \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-schwimmt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eactivator for everything that swims\u003c\/strong\u003e\u003c\/a\u003e for fish and \u003ca href=\"\/en\/products\/aktivator-fur-alles-aus-dem-boden\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eactivator for everything from the ground\u003c\/strong\u003e\u003c\/a\u003e for vegetables. The fresh citrus note comes from \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, while \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e round off any poultry dish in Mediterranean style. For seasoning at the table, freshly ground \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e fits well. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is an activator?\u003c\/strong\u003e\u003cbr\u003e\nA seasoning salt that you massage into raw poultry before cooking. While raw, the spices penetrate especially deeply and noticeably boost the natural flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nAround 12 g, a scant tablespoon, per 1 kg of poultry. Massage in well and leave to work for about five minutes before you cook the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add salt?\u003c\/strong\u003e\u003cbr\u003e\nNo, the activator already contains rock salt. Season the meat fully with it and add at most a very little at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use it for fish or vegetables?\u003c\/strong\u003e\u003cbr\u003e\nIt is tuned for poultry. For fish there is the activator for everything that swims, for vegetables the activator for everything from the ground.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is an activator?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A seasoning salt that you massage into raw poultry before cooking. While raw, the spices penetrate especially deeply and noticeably boost the natural flavour.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Around 12 g, a scant tablespoon, per 1 kg of poultry. Massage in well and leave to work for about five minutes before you cook the meat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, the activator already contains rock salt. Season the meat fully with it and add at most a very little at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it for fish or vegetables?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is tuned for poultry. For fish there is the activator for everything that swims, for vegetables the activator for everything from the ground.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564885643530,"sku":"30960","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aktivator_alles-was-fliegt-817542.jpg?v=1736522999"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/012_stefan_marquard-271837.png?v=1739279905","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/stefan-marquard.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}