{"title":"spices according to Thomas Vilgis","description":"\u003ch3 data-start=\"0\" data-end=\"75\"\u003e Spices by Thomas Vilgis – Unique creations for your enjoyment\u003c\/h3\u003e\n\n\u003cp data-start=\"77\" data-end=\"592\" data-is-last-node=\"\"\u003e Discover the unique \u003cstrong data-start=\"109\" data-end=\"129\"\u003espice blends\u003c\/strong\u003e developed by Prof. Dr. Thomas Vilgis, an expert in the physics and chemistry of food. These special blends are perfectly matched to \u003cstrong data-start=\"276\" data-end=\"286\"\u003evegetables\u003c\/strong\u003e , \u003cstrong data-start=\"288\" data-end=\"299\"\u003emeat\u003c\/strong\u003e , \u003cstrong data-start=\"301\" data-end=\"310\"\u003efish\u003c\/strong\u003e , and \u003cstrong data-start=\"315\" data-end=\"325\"\u003esalads\u003c\/strong\u003e . From \u003cstrong data-start=\"331\" data-end=\"339\"\u003ethe EARTH\u003c\/strong\u003e spice for root vegetables to the \u003cstrong data-start=\"372\" data-end=\"380\"\u003eFAT\u003c\/strong\u003e spice for fatty meat – each blend offers a distinctive flavor experience. Enjoy the exceptional quality and scientifically sound creations of Thomas Vilgis in your kitchen!\u003c\/p\u003e","products":[{"product_id":"erde-1","title":"ERDE","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eERDE, the earthy, deep spice blend by Thomas Vilgis\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eERDE is an extraordinary spice blend from the mind of food physicist Thomas Vilgis, mixed and packed in our workshop in Klingenberg am Main. It gathers earthy, woodland aromas, namely red onions, morels, caraway, black cumin, garlic, wild garlic and the mysterious asafoetida. The result is deep, umami and unmistakable, like the taste of everything that grows in and on the earth.\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\u003eERDE is the perfect complement to vegetables, whether grown above or below the ground. It enhances root vegetables, cabbage, spinach, chard and other leafy greens, shines in mushroom ragouts, risotto and braised dishes, and rounds off game in an exceptional way. Add it towards the end of cooking or scatter it over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the blend contains freeze-dried ingredients and strongly attracts water. Keep the tin tightly closed, store it dry and use it up promptly after opening.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: roasted root vegetables with ERDE\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple side that shows off the earthy aroma of the blend perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg root vegetables (carrots, parsnips, parsley root, beetroot)\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 to 2 tsp ERDE\u003c\/li\u003e\n\u003cli\u003efine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e peel the vegetables, cut into equal-sized pieces and toss with olive oil and salt. Roast at 200 degrees fan for about 30 minutes until soft and browned. Take out of the oven, sprinkle with ERDE and toss. Season only after roasting so the fine aromas are preserved.\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\u003eSpice blend by Thomas Vilgis from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eEarthy and deep with morels, black cumin, wild garlic and asafoetida\u003c\/li\u003e\n\u003cli\u003eIdeal for root vegetables, cabbage, mushrooms, risotto and game\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers or additives\u003c\/li\u003e\n\u003cli\u003ePart of the element series by Thomas Vilgis\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\u003eERDE is part of the element series by Thomas Vilgis. Also try \u003ca href=\"\/en\/products\/fett\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFETT\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/wasser-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWASSER\u003c\/strong\u003e\u003c\/a\u003e, the two other concept blends. For even more mushroom depth, dried \u003ca href=\"\/en\/products\/steinpilze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eporcini mushrooms\u003c\/strong\u003e\u003c\/a\u003e are a great match. Find the whole series and more in the \u003ca href=\"\/en\/collections\/thomas-vilgis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThomas Vilgis 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 the ERDE spice blend?\u003c\/strong\u003e\u003cbr\u003e\nERDE is a concept spice blend by the food physicist Thomas Vilgis with earthy, woodland aromas of morels, red onions, wild garlic, black cumin and asafoetida. It belongs to his element series.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does ERDE go with best?\u003c\/strong\u003e\u003cbr\u003e\nWith root vegetables, cabbage, spinach and chard, with mushroom ragout and risotto, with braised dishes and especially with game. Always season towards the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes ERDE contain celery?\u003c\/strong\u003e\u003cbr\u003e\nYes, the blend contains celery seeds. Anyone allergic to celery should avoid it. All other ingredients are listed in the ingredient list.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store ERDE correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry and tightly closed. The freeze-dried ingredients attract water and otherwise clump. Use up promptly after 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\": \"What is the ERDE spice blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"ERDE is a concept spice blend by the food physicist Thomas Vilgis with earthy, woodland aromas of morels, red onions, wild garlic, black cumin and asafoetida. It belongs to his element series.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does ERDE go with best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With root vegetables, cabbage, spinach and chard, with mushroom ragout and risotto, with braised dishes and especially with game. Always season towards the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does ERDE contain celery?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, the blend contains celery seeds. Anyone allergic to celery should avoid it. All other ingredients are listed in the ingredient list.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store ERDE correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry and tightly closed. The freeze-dried ingredients attract water and otherwise clump. Use up promptly after opening.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"60 g","offer_id":50683116454154,"sku":"30460","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683116421386,"sku":"23214","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vilgis_erde_3c18acaf-56d7-49d2-80c0-b68336c2ce0b-790710.jpg?v=1736523194"},{"product_id":"fett","title":"FETT","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFETT, the spice blend by Thomas Vilgis for fatty dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFETT is a scientifically devised spice blend by the food physicist Thomas Vilgis, tuned precisely to fatty foods. We blend and fill it in our workshop in Klingenberg am Main. The profile: a powerful opening of Tellicherry pepper, a smoky, warm heart of Salish Alderwood smoked salt and smoked cane sugar, a savoury, fresh finish of black cumin, ajwain, hyssop, mint and thyme. The aromas cut through the fat rather than covering it.\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\u003eFETT seasons fatty poultry such as goose, duck and wild fowl, fatty fish such as salmon and mackerel, and pork from pork belly through crackling roast to sausage. It adds accents to lentils, pulses and avocado dishes and works as a marinade for hearty pan and braised dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The smoked salt already brings salt, so season sparingly afterwards. The smoky note comes into its own when you add FETT towards the end of cooking or as a finish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCrispy pork belly in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub a piece of pork belly all over with FETT and let it rest, covered, in the fridge for a few hours.\u003c\/li\u003e\n\u003cli\u003eBriefly sear the rind, then cook the belly at 160 degrees in the oven for around two hours.\u003c\/li\u003e\n\u003cli\u003eTurn up the top heat at the end until the rind crackles and puffs up crisp.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest briefly, slice it and scatter another pinch of FETT over it before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury core is Tellicherry pepper. The smoky depth comes from Salish Alderwood smoked salt and smoked cane sugar. \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCumin\u003c\/strong\u003e\u003c\/a\u003e, black cumin, caraway and \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e add earthy spice, while hyssop, mint and \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e set the fresh, herby highlight.\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\u003eScientifically devised blend by Thomas Vilgis\u003c\/li\u003e\n\u003cli\u003eSmoky and savoury with smoked salt, Tellicherry pepper and herbs\u003c\/li\u003e\n\u003cli\u003eFor fatty poultry, fatty fish, pork and pulses\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same Vilgis series comes \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e for vegetables and roots. For poultry, the \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAktivator für alles was fliegt\u003c\/strong\u003e\u003c\/a\u003e fits well, and smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find the whole series in our \u003ca href=\"\/en\/collections\/thomas-vilgis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices by Thomas Vilgis\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 FETT for?\u003c\/strong\u003e\u003cbr\u003e\nFETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the blend called FETT?\u003c\/strong\u003e\u003cbr\u003e\nThe name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between FETT and ERDE?\u003c\/strong\u003e\u003cbr\u003e\nFETT is tuned to fatty foods such as poultry, fish and pork, while \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\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 FETT for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is the blend called FETT?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between FETT and ERDE?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is tuned to fatty foods such as poultry, fish and pork, while ERDE emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564798054666,"sku":"30461","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vilgis_fett-515728.jpg?v=1736523111"},{"product_id":"wasser-1","title":"WASSER","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWASSER, the spice composition by Thomas Vilgis for freshness and lightness\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWASSER is not an ingredient in the literal sense but a spice blend that brings freshness, lightness and transparency into aromatic form. Thomas Vilgis, a physicist at the Max Planck Institute and one of Germany's most important food researchers, developed it as part of his spice-based worlds of flavour. We mix and fill it in our manufactory in Klingenberg am Main. Sea notes from wakame, citrus acidity from Timut pepper and pomegranate, herb freshness from chervil and dill and a subtle heat from green pepper let light, water-rich ingredients appear in a completely new light.\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\u003eWASSER is concentrated and complex, so use it sparingly. Season melon such as watermelon, cantaloupe and honeydew with it, scatter it over leaf salads with olive oil and lemon, over vegetable salads of cucumber, radish and fennel, or over red fruits such as strawberries and raspberries. On raw or gently cooked sea fish, in ceviche and carpaccio, its mineral freshness comes into its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e A few pinches are enough. Use the blend promptly after opening so the fresh aromas are preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWatermelon carpaccio with WASSER in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut 400 g of watermelon into thin slices and arrange them on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle the melon with a little olive oil and a squeeze of lemon juice.\u003c\/li\u003e\n\u003cli\u003eScatter a few pinches of WASSER evenly over the top.\u003c\/li\u003e\n\u003cli\u003eLet everything rest for 2 minutes and serve the carpaccio well chilled.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe subtle heat comes from \u003ca href=\"\/en\/products\/gruner-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen pepper\u003c\/strong\u003e\u003c\/a\u003e, the citrus note from \u003ca href=\"\/en\/products\/timut-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTimut pepper\u003c\/strong\u003e\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/dillspitzen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003edill\u003c\/strong\u003e\u003c\/a\u003e brings herb freshness. To these come chickpeas, pomegranate seeds, annatto seeds, chervil and wakame seaweed for the mineral sea 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\u003eCreative spice composition by Thomas Vilgis\u003c\/li\u003e\n\u003cli\u003eFresh and mineral with green pepper, wakame and dill\u003c\/li\u003e\n\u003cli\u003eFor melon, salads and red fruits\u003c\/li\u003e\n\u003cli\u003eAlso for raw sea fish, ceviche and carpaccio\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWASSER is part of the Vilgis range. It includes the earthy \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e and the hearty \u003ca href=\"\/en\/products\/fett\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFETT\u003c\/strong\u003e\u003c\/a\u003e, each of which captures a different world of flavour. For fresh acidity the \u003ca href=\"\/en\/products\/zitronen-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon pepper\u003c\/strong\u003e\u003c\/a\u003e fits. You will find the whole series in our \u003ca href=\"\/en\/collections\/thomas-vilgis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThomas Vilgis\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 WASSER best suited for?\u003c\/strong\u003e\u003cbr\u003e\nWASSER is made for light, water-rich ingredients. It classically seasons melon, cucumber and leaf salads, but also tastes good on red fruits and on raw sea fish in ceviche and carpaccio. A few pinches are enough to set the fresh, mineral note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between WASSER and ERDE by Thomas Vilgis?\u003c\/strong\u003e\u003cbr\u003e\nWASSER stands for freshness, lightness and mineral sea notes and suits melon, salad and fish, while \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e bundles earthy, rooty aromas and suits vegetables, mushrooms and braised dishes. For light dishes you use WASSER, for earthy ones the ERDE.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the blend called WASSER when it contains no water?\u003c\/strong\u003e\u003cbr\u003e\nThe name describes the taste experience, not the ingredient. WASSER brings the sensory feeling of freshness, lightness and transparency to the plate, just as Thomas Vilgis describes it in his concept of worlds of flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose WASSER?\u003c\/strong\u003e\u003cbr\u003e\nStart with a few pinches. The blend is concentrated, and Timut pepper and green pepper in particular are strong. Better to season sparingly and add more to taste.\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 WASSER best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"WASSER is made for light, water-rich ingredients. It classically seasons melon, cucumber and leaf salads, but also tastes good on red fruits and on raw sea fish in ceviche and carpaccio. A few pinches are enough to set the fresh, mineral note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between WASSER and ERDE by Thomas Vilgis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"WASSER stands for freshness, lightness and mineral sea notes and suits melon, salad and fish, while ERDE bundles earthy, rooty aromas and suits vegetables, mushrooms and braised dishes. For light dishes you use WASSER, for earthy ones the ERDE.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is the blend called WASSER when it contains no water?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The name describes the taste experience, not the ingredient. WASSER brings the sensory feeling of freshness, lightness and transparency to the plate, just as Thomas Vilgis describes it in his concept of worlds of flavour.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose WASSER?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Start with a few pinches. The blend is concentrated, and Timut pepper and green pepper in particular are strong. Better to season sparingly and add more to taste.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564929782026,"sku":"31202","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vilgis_wasser-988947.jpg?v=1736522987"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/010_thomas_Vilgis-729644.png?v=1739279900","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/thomas-vilgis.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}