{"title":"spices for tomatoes","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-start=\"0\" data-end=\"63\"\u003eSpices for tomatoes – perfect flavors for fruity delights\u003c\/strong\u003e \u003cbr data-start=\"63\" data-end=\"66\"\u003eWhether\u003ca data-start=\"69\" data-end=\"131\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=tomaten\"\u003e\u003cspan\u003ejuicy\u003c\/span\u003e \u003cspan\u003etomatoes\u003c\/span\u003e\u003c\/a\u003e from the garden, aromatic sauces, or Mediterranean dishes – with the \u003cstrong data-start=\"203\" data-end=\"227\"\u003etomato seasonings\u003c\/strong\u003e from the Altes Gewürzamt, you can bring out the full flavor. Finely balanced herbs, spicy blends, and select spices give fresh or cooked tomatoes a special touch. Discover the perfect seasoning for \u003ca data-start=\"463\" data-end=\"517\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=caprese\"\u003e\u003cspan\u003eCaprese\u003c\/span\u003e\u003c\/a\u003e ,\u003ca data-start=\"519\" data-end=\"570\" rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=nudeln\"\u003e\u003cspan\u003epasta\u003c\/span\u003e\u003c\/a\u003e , bruschetta, and more – and enjoy tomatoes at their best!\u003c\/p\u003e","products":[{"product_id":"curry-ketchup","title":"Curry Ketchup","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry ketchup with its own curry blend, fruity and savoury from the workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry ketchup is the German answer to the currywurst – and our answer to industrial ketchup with flavourings and thickeners. We use sun-ripened tomatoes and our own, harmoniously balanced curry blend from the workshop. The result is a ketchup that tastes of tomato and of curry – not of sugar and acidity. Made and packed in Klingenberg am Main, without flavour enhancers and without additives.\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 currywurst, fried sausage, chips and burgers. It refines sandwiches, hot dogs and grilled meat. It works as a base for spicy dips, BBQ marinades and quick pasta sauces. Also as a seasoning in stews, minced-meat pans and Asian bowls. After opening, store cool and use up within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the curry ketchup is noticeably more aromatic than industrial products. A smaller amount is usually enough – best to taste first, then add more.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic currywurst in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Berlin classic can be this simple when the ketchup is right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 high-quality fried sausages (ideally without skin)\u003c\/li\u003e\n\u003cli\u003e4 tbsp curry ketchup\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ea little water, 1 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 portions of chips with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e fry the sausages all over in hot oil and cut into slices. Heat the curry ketchup with a little water in the pan so that it becomes slightly thinner. Toss the sausage pieces in it and arrange on plates. Dust with extra curry powder. Serve with chips and fries seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our curry ketchup?\u003c\/strong\u003e Industrial ketchup often has more sugar than tomato, plus starch, flavourings and acidifiers. Our curry ketchup is pure taste – tomato, curry, sweetness from the fruit itself. Adding extra curry powder lifts the taste to snack-bar level, with honest ingredients.\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\u003eCurry ketchup with a high tomato content and its own curry blend\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003cli\u003eVersatile with currywurst, burgers and grilled meat\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\u003eClassic partners for the curry ketchup are \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e for the chips and our ready curry powders \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e for dusting. If you love grilling, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. For a BBQ marinade on poultry, \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e works well, for beef \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity alternative to ketchup, reach for the \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\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 sets your curry ketchup apart from supermarket products?\u003c\/strong\u003e\u003cbr\u003e\nWe use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato – with us it is the other way round. You taste the tomato and the curry, not the additives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use curry ketchup for?\u003c\/strong\u003e\u003cbr\u003e\nClassically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the curry ketchup vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does curry ketchup keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nStore sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products – that is normal and a sign of honest 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 sets your curry ketchup apart from supermarket products?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato. With us it is the other way round. You taste the tomato and the curry, not the additives.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use curry ketchup for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the curry ketchup vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does curry ketchup keep after opening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Store sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products. That is normal and a sign of honest ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564654006538,"sku":"23372","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry-ketchup-titelbild-neu.jpg?v=1788360512"},{"product_id":"kala-namak","title":"Kala Namak","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKala Namak, Indian black salt with an egg-like aroma for vegan cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKala Namak is a South Asian black salt: Pakistani crystal salt boiled at around 900 degrees with Terminalia chebula fruits. In our workshop in Klingenberg am Main it is ground and filled. Sulphur compounds give it the striking aroma of boiled egg and onion, which makes it an indispensable helper in vegan cooking when it comes to the egg taste without egg.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of vegan cooking for tofu scramble, egg substitute, mayonnaise and hollandaise without egg. It seasons chutneys, raitas, lassis and exotic fruits. Also with cucumber salad, potatoes and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use it only after cooking, the sulphur aromas are heat-sensitive. Dose sparingly, with liquid the salt turns black. Store dry and well sealed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: tofu scramble with Kala Namak\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCrumble 400 g tofu with your fingers and fry in 2 tbsp olive oil with 1 finely chopped onion. Add 1 tsp turmeric, a pinch of Kala Namak and black pepper. After 5 minutes serve with 2 tbsp nutritional yeast and fresh chives, vegan, with an egg-like aroma, a perfect breakfast classic.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian black salt with Terminalia chebula\u003c\/li\u003e\n\u003cli\u003eA striking aroma of boiled egg and onion\u003c\/li\u003e\n\u003cli\u003eGround and filled in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for vegan cooking, chutneys and exotic fruits\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor vegan and Indian cooking: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as a fermented curry classic, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e. For salts: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a light counterpart, \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black salt\u003c\/strong\u003e\u003c\/a\u003e as a visual relative.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Kala Namak taste like?\u003c\/strong\u003e\u003cbr\u003eStrikingly of boiled egg and onion, the sulphur compounds create this characteristic aroma. On the tongue salty, mineral, with a long aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Kala Namak turn black?\u003c\/strong\u003e\u003cbr\u003eThe natural minerals (iron, sulphur and magnesium compounds) give the pinkish-red-black colour. On contact with liquid this can intensify.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I use Kala Namak?\u003c\/strong\u003e\u003cbr\u003eOnly after cooking, the sulphur aromas are heat-sensitive. Scatter it over the finished dish like a finishing salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it?\u003c\/strong\u003e\u003cbr\u003eSparingly, the aroma is intense. A quarter teaspoon per portion is often enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Kala Namak taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Strikingly of boiled egg and onion, the sulphur compounds create this characteristic aroma. On the tongue salty, mineral, with a long aftertaste.\"}},{\"@type\":\"Question\",\"name\":\"Why does Kala Namak turn black?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The natural minerals (iron, sulphur and magnesium compounds) give the pinkish-red-black colour. On contact with liquid this can intensify.\"}},{\"@type\":\"Question\",\"name\":\"When do I use Kala Namak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only after cooking, the sulphur aromas are heat-sensitive. Scatter it over the finished dish like a finishing salt.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Kala Namak?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, the aroma is intense. A quarter teaspoon per portion is often enough.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564721574154,"sku":"30311","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kalanamak-599022.jpg?v=1736624421"},{"product_id":"rosa-steinsalzflocken","title":"Pink Rock Salt Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePink rock salt flakes, a delicate finishing salt from the Punjab\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePink rock salt flakes are obtained from crystal salt from the Punjab mountains: a brine is produced from the rock salt, channelled into evaporation basins, and the fine salt layer is skimmed off by hand and dried in the sun. This creates delicate, crisp flakes with a subtle pink shimmer. Packed by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA perfect finishing salt for raw crustaceans, carpaccio, tartare and grilled meat. An accent on baked fish, tomato-mozzarella, fried egg and fine pastries, and also a decoration on chocolate truffles and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Add the flakes only just before serving so they keep their crisp structure. Store dry and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDelicate, crisp salt flakes from Punjab crystal salt\u003c\/li\u003e\n\u003cli\u003eSubtly pink, with a fine crisp effect\u003c\/li\u003e\n\u003cli\u003eIdeal as a finishing salt for fish, meat and sweet dishes\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAs a mild everyday table salt our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e fits well, for a fine French finish the \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are pink rock salt flakes good for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt over raw crustaceans, carpaccio, tartare and grilled meat, as well as on baked fish, tomato-mozzarella and fried egg. They are also a highlight on chocolate truffles and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the salt come from?\u003c\/strong\u003e\u003cbr\u003e\nThe flakes are obtained from crystal salt from the Punjab mountains and packed by us in Klingenberg am Main.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the flakes best?\u003c\/strong\u003e\u003cbr\u003e\nScatter them over the dish only just before serving, or lightly crush them between your fingers, so the fine crisp effect is preserved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store pink rock salt flakes?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then the flakes stay loose and crisp.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are pink rock salt flakes good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing salt over raw crustaceans, carpaccio, tartare and grilled meat, as well as on baked fish, tomato-mozzarella and fried egg. They are also a highlight on chocolate truffles and caramel.\"}},{\"@type\":\"Question\",\"name\":\"Where does the salt come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The flakes are obtained from crystal salt from the Punjab mountains and packed by us in Klingenberg am Main.\"}},{\"@type\":\"Question\",\"name\":\"How do I use the flakes best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Scatter them over the dish only just before serving, or lightly crush them between your fingers, so the fine crisp effect is preserved.\"}},{\"@type\":\"Question\",\"name\":\"How do I store pink rock salt flakes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then the flakes stay loose and crisp.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564724752650,"sku":"30313","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosa-steinsalzflocken-628970.jpg?v=1736624491"},{"product_id":"sonnensalz-flocken","title":"Sun Salt Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSun salt flakes, sun-dried salt flowers from Pakistan\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClear seawater is pumped into large basins in Pakistan. Through evaporation, fine salt flowers form, which are carefully skimmed off and dried in the sun under glass. This gives you the finest, crunchy salt flakes with a delicate crystal structure, sorted and packed at our place in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA pure finishing salt: scatter it over the finished dish only at the end, so the flakes keep their crunchy structure. Ideal on raw crustaceans, tartare, carpaccio and grilled steak, as an accent on tomatoes, oven vegetables, fried egg and fine pastries. Also decorative on chocolate desserts and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry and well sealed so the flakes do not clump. Do not cook with them, add them over the dish just before serving.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSun-dried salt flowers from Pakistan\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eThe finest, crunchy crystal structure\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a finishing salt for fish, meat and sweet dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAnother fine finishing salt is our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e. For colour and freshness at the table there are our \u003ca href=\"\/en\/products\/rosa-steinsalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epink rock salt flakes\u003c\/strong\u003e\u003c\/a\u003e, and for a fruity-tart note our \u003ca href=\"\/en\/products\/sylter-wildbeerensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSylt wild berry salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are salt flowers?\u003c\/strong\u003e\u003cbr\u003e\nSalt flowers are the fine crystals that form on the surface of the salt water during evaporation. They are skimmed off by hand and make especially delicate, crunchy flakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are sun salt flakes best used for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt at the end: on raw fish, tartare, carpaccio, steak, tomatoes, fried egg and even on chocolate and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do they differ from ordinary table salt?\u003c\/strong\u003e\u003cbr\u003e\nThe flakes dissolve more slowly and give a fine crunch and salt accent rather than just seasoning. That is why they go on the dish only at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then the flakes stay loose and crunchy.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are salt flowers\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Salt flowers are the fine crystals that form on the surface of the salt water during evaporation. They are skimmed off by hand and make especially delicate, crunchy flakes.\"}},{\"@type\":\"Question\",\"name\":\"What are sun salt flakes best used for\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing salt at the end on raw fish, tartare, carpaccio, steak, tomatoes, fried egg and even on chocolate and caramel.\"}},{\"@type\":\"Question\",\"name\":\"How do they differ from ordinary table salt\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The flakes dissolve more slowly and give a fine crunch and salt accent rather than just seasoning. That is why they go on the dish only at the end.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then the flakes stay loose and crunchy.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564727832842,"sku":"30316","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sonnensalz-flocken-818512.jpg?v=1736522853"},{"product_id":"wusten-kristallsalz","title":"Desert Crystal Salt","description":"\u003ch2\u003eDesert crystal salt – an Egyptian salt rarity from the Sahara\u003c\/h2\u003e\n\u003cp\u003eThis extraordinary salt is hand-selected from the Egyptian Sahara – in one of the driest regions on earth, where ancient salt crystals have been preserved over millennia in the heat. The transparent to milky-white crystal needles impress with their delicate, wafer-fine structure. In the mouth they dissolve slowly and leave a dense, pleasantly warm saltiness without a sharp metallic after-bitterness.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eDesert crystal salt is a finishing salt – it belongs on the finished dish, not in the cooking pot. The long, fine needles keep their shape during finishing and set precisely dosed salt accents. Especially recommended with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoie gras\u003c\/strong\u003e – the gentle saltiness contrasts the fat perfectly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalmon and salmon trout\u003c\/strong\u003e – on crudo or quick-fried fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarpaccio\u003c\/strong\u003e – beef, venison or tuna\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate and caramel\u003c\/strong\u003e – a few crystals on dark ganache or a salted-caramel tart\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter and bread\u003c\/strong\u003e – on good butter for breakfast or a light supper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw vegetables\u003c\/strong\u003e – on tomatoes, cucumbers or radishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: foie gras with desert crystal salt and fig confit\u003c\/h2\u003e\n\u003cp\u003ePat the foie gras slices (80 g each) dry, sear sharply in a hot, uncoated pan for 30 seconds per side. Arrange immediately on a plate with brioche toast and fig confit. Just before serving, scatter with a few crystals of \u003cem\u003edesert crystal salt\u003c\/em\u003e and accent with freshly ground black pepper.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564728914186,"sku":"30317","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wusten-kristallsalz-758666.jpg?v=1736522884"},{"product_id":"thymian","title":"Thyme","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThyme – freeze-dried, with intense aroma and preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGently freeze-dried thyme, sorted and packed in Klingenberg am Main. Freeze-drying preserves colour and aroma much better than air-drying: on contact with liquid it reaches almost the full effect of fresh thyme.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWarm and savoury with the characteristic, slightly resinous thyme note and a hint of pepperiness. Stronger and more aromatic than air-dried produce.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for poultry, lamb, fish and gravies. Seasons tomato sauce, pizza, focaccia and stews. An accent for olive oil, herb butter and Mediterranean marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and dark and well sealed so colour and aroma are preserved. Best added towards the end of cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOven potatoes with thyme in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix potato wedges with olive oil, salt and a teaspoon of thyme.\u003c\/li\u003e\n\u003cli\u003eSpread on a tray and roast at 200 °C for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn halfway through and finally scatter with a little garlic.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried thyme with preserved colour and aroma\u003c\/li\u003e\n\u003cli\u003eOn contact with liquid it works almost like fresh thyme\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg\u003c\/li\u003e\n\u003cli\u003eVersatile for poultry, lamb, fish and Mediterranean cooking\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean cooking, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e fit well. All combined in our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e. You'll find more single herbs in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-dried mean?\u003c\/strong\u003e\u003cbr\u003e\nThe moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThyme or herbs de Provence?\u003c\/strong\u003e\u003cbr\u003e\nThyme is a single, clearly defined herb. The \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is thyme best for?\u003c\/strong\u003e\u003cbr\u003e\nFor poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is it best to add it?\u003c\/strong\u003e\u003cbr\u003e\nThyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool, dark and well sealed so colour and aroma are preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does freeze-dried mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The moisture is gently removed from the thyme at low temperature. This preserves colour and aroma better than air-drying.\"}},{\"@type\":\"Question\",\"name\":\"Thyme or herbs de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme is a single clearly defined herb. The herbs de Provence are a ready blend of thyme, rosemary, oregano and other herbs. For targeted thyme seasoning choose the single herb, for a rounded Mediterranean blend the herbs de Provence.\"}},{\"@type\":\"Question\",\"name\":\"What is thyme best for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For poultry, lamb, fish and gravies as well as tomato sauce, pizza, focaccia and stews.\"}},{\"@type\":\"Question\",\"name\":\"When is it best to add it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme may be cooked along. On contact with liquid it develops almost the effect of fresh thyme.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool, dark and well sealed so colour and aroma are preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564764041482,"sku":"30382","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/thymian_gf-505078.jpg?v=1736522860"},{"product_id":"cafe-de-paris-dose","title":"Café de Paris","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCafé de Paris, the classic herb-butter blend for steaks, asparagus and grilled food\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCafé de Paris is the most mysterious spice blend in European brasserie cooking. What began as a house recipe for the legendary Café de Paris butter in Geneva, we distil in our workshop in Klingenberg am Main into more than 20 herbs and spices: tarragon, chervil, chives, savory, dill, marjoram, parsley, thyme, rosemary, paprika, turmeric, seaweed and more. The profile: complex and herby, lightly sea-savoury from the seaweed, with a fine heat from chili and a tart-citrus depth that turns steaks, white asparagus and grilled poultry into a classic.\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 is Café de Paris butter: soak 25 g of the blend with 25 ml Worcestershire sauce and 75 ml water overnight, then work into 350 g of soft room-temperature butter, shape into a roll and chill. In light wine sauces for plaice, sole or salmon, stir in a teaspoon just before serving without cooking it in. As a marinade, Café de Paris becomes a paste with a little \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and a pinch of \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for asparagus spears or chicken breast before baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e always soak Café de Paris in the liquid overnight first – only then have the essential oils fully dissolved and the butter tastes rounded rather than sharp. The finished herb butter keeps for about 3 months in the freezer.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Café de Paris butter on entrecôte\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 4 entrecôtes of 220 g each, 2 tbsp neutral oil, freshly ground \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVerbena pepper\u003c\/strong\u003e\u003c\/a\u003e (citrusy, perfect with pale beef) and \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e to finish. For the butter, soak 25 g Café de Paris, 25 ml Worcestershire sauce and 75 ml water overnight, work into 250 g of soft butter, shape into a roll and chill for at least 2 hours.\u003c\/p\u003e\n\u003cp\u003eBring the steaks to room temperature, rub with neutral oil and sear in a very hot cast-iron pan for 2 minutes per side (core temperature 54 °C gives medium rare). Remove from the pan, rest for 4 minutes, season with Sun-Salt flakes and Verbena pepper. Lay on a slice of Café de Paris butter, let it melt briefly and serve immediately.\u003c\/p\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\u003eMore than 20 components in one blend that replaces eight different fresh herbs: tarragon, chervil, chives and dill for the classic brasserie herb base, savory, marjoram, thyme and rosemary for the savoury depth, paprika and chili for the fine heat, turmeric for colour and a hint of seaweed powder for the subtle sea depth that gives the Geneva original its international character.\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\u003eHerb-and-spice blend of more than 20 components after the classic brasserie recipe\u003c\/li\u003e\n\u003cli\u003eComplex and herby with tarragon, chervil, dill and a fine seaweed note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for herb butter, steaks, asparagus, grilled poultry and light fish sauces\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\u003eA salt finish on the steak: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for mineral freshness or the smoky \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e from the mill. A pepper finish: the citrus-elegant \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVerbena pepper\u003c\/strong\u003e\u003c\/a\u003e for white meat and fish or the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e for robust beef. A herb companion for Mediterranean dishes is the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan Herb Garden\u003c\/strong\u003e\u003c\/a\u003e. For asparagus with veal, add a dash 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 to the sauce. 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 exactly is Café de Paris?\u003c\/strong\u003e\u003cbr\u003e\nA herb-and-spice blend originally developed for the legendary Café de Paris butter in Geneva. The exact original recipe is a well-kept secret. Our interpretation with tarragon, chervil, seaweed and 17 further components follows the style: layered, herby, lightly sea-savoury.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze the butter?\u003c\/strong\u003e\u003cbr\u003e\nYes. The finished Café de Paris butter keeps in the freezer for up to 3 months. Simply shape into a roll, freeze and place slices straight onto the hot steak or poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat goes with Café de Paris besides steak?\u003c\/strong\u003e\u003cbr\u003e\nVery good with white and green asparagus, grilled salmon, plaice, sole, chicken breast, in light wine sauces for fish, over grilled corn and with seafood pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use for the butter?\u003c\/strong\u003e\u003cbr\u003e\nClassically 25 g of the blend to 350 g of butter. For a stronger character, up to 30 g. Always soak in Worcestershire and water overnight first, otherwise the aroma stays incomplete.\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 exactly is Café de Paris?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A herb-and-spice blend originally developed for the legendary Café de Paris butter in Geneva. The exact original recipe is a well-kept secret. Our interpretation with tarragon, chervil, seaweed and 17 further components follows the style and is layered, herby and lightly sea-savoury.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I freeze the butter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The finished Café de Paris butter keeps in the freezer for up to 3 months. Simply shape into a roll, freeze and place slices straight onto the hot steak or poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What goes with Café de Paris besides steak?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very good with white and green asparagus, grilled salmon, plaice, sole, chicken breast, in light wine sauces for fish, over grilled corn and with seafood pasta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much do I use for the butter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically 25 g of the blend to 350 g of butter. For a stronger character, up to 30 g. Always soak in Worcestershire and water overnight first, otherwise the aroma stays incomplete.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25 g","offer_id":50683012514058,"sku":"31473","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":53018220396810,"sku":"31476","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"2,5 g","offer_id":50683012448522,"sku":"23786","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/cafe-de-paris-titelbild-neu.jpg?v=1788360459"},{"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":"toskanisches-pastagewuerz","title":"Tuscan Pasta Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTuscan Pasta Spice, a Mediterranean herb blend for pasta, pizza and sugo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTuscan Pasta Spice is our Mediterranean spice blend of 15 ingredients, mixed by hand in our manufactory in Klingenberg am Main. The profile: a herbal, warm opening of basil and oregano, fruity depth from tomato flakes in the middle, and a savoury, chilli-driven finish from garlic and chilli. This is the taste of Italy — on a quick weeknight pasta just as much as in a slow Sunday sugo.\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\u003eTuscan Pasta Spice seasons every Italian classic: pasta sauces for spaghetti, tagliatelle, lasagne and penne, plus pizza and tomato sugo. It works just as well in bolognese, caponata, risotto, roasted vegetables, fried potatoes and Mediterranean stews. Cook it in or scatter it over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the blend is deliberately intense. Add it carefully in small steps and taste at the end — garlic and chilli only develop their heat as they cook.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick pasta sauce in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat two tablespoons of olive oil in a pan.\u003c\/li\u003e\n\u003cli\u003eBriefly soften one finely diced clove of garlic.\u003c\/li\u003e\n\u003cli\u003eAdd a can of chopped tomatoes and a tablespoon of \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian tomato paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eStir in half a teaspoon of Tuscan Pasta Spice and simmer for five minutes.\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, spoon over the cooked pasta and serve.\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 base is Mediterranean herbs: \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e set the sunny tone, rounded out by thyme, rosemary and bay. Tomato flakes add fruity depth, garlic and chilli bring the savoury heat, and fennel, coriander, star anise and myrtle complete the blend aromatically. Fifteen ingredients in total, sourced individually, checked by taste and only then blended.\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\u003eItalian spice composition of 15 ingredients\u003c\/li\u003e\n\u003cli\u003eHerbal and warm with a fine heat and Tuscan character\u003c\/li\u003e\n\u003cli\u003eVegan and versatile as a pasta, pizza and bolognese spice\u003c\/li\u003e\n\u003cli\u003eMixed by hand, manufactory quality from Klingenberg am Main\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 quick weeknight cooking, pair it with \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti by Pasta Mancini\u003c\/strong\u003e\u003c\/a\u003e, and for finer dishes with our \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle with Herbes de Provence\u003c\/strong\u003e\u003c\/a\u003e. Find more ideas 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 can I use Tuscan Pasta Spice for?\u003c\/strong\u003e\u003cbr\u003e\nFor every Italian classic: pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Tuscan Pasta Spice correctly?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tuscan Pasta Spice vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. All ingredients are purely plant based.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Italian herbs?\u003c\/strong\u003e\u003cbr\u003e\nPlain \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian herbs\u003c\/strong\u003e\u003c\/a\u003e mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Tuscan Pasta Spice?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\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 Tuscan Pasta Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For every Italian classic such as pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Tuscan Pasta Spice correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Tuscan Pasta Spice vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All ingredients are purely plant based.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is it different from Italian herbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Plain Italian herbs mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store Tuscan Pasta Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682975093002,"sku":"30457","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":53273477644554,"sku":"31246","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53273479151882,"sku":"23270","price":2.99,"currency_code":"EUR","in_stock":false},{"title":"500 g","offer_id":53273482232074,"sku":"22778","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/toskanisches-pastagewuerz-titelbild-neu.jpg?v=1788360534"},{"product_id":"butterbrot-gewuerz-dose","title":"Butterbrot Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eButterbrot Seasoning — a hearty seasoning salt for bread, tomato and radish\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eButterbrot Seasoning is a classic German seasoning salt that lifts any open sandwich, any tomato-mozzarella and any radish slice to a new level. We compose it in our workshop in Klingenberg am Main from two salts and seven spices: fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e as the base, smoky Salish Alderwood sea salt, caraway, black pepper, cumin, coriander, nigella, nutmeg, lemon peel and garlic. A subtle composition with depth and a light smoky note.\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 bread seasoning for buttered bread, tomato-mozzarella, avocado bread, radish, raw vegetables, steamed and boiled potatoes, quark, cream cheese and salads. Scatter fresh over the dish, don't cook it in, or the fine aromas escape. A small pinch is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Butterbrot Seasoning already contains two salts. Please don't add extra salt, or the bread turns too salty. A pinch is usually enough for one slice.\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 a ripe tomato and a buffalo mozzarella, arrange them alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and add a few basil leaves.\u003c\/li\u003e\n\u003cli\u003eScatter a pinch of Butterbrot Seasoning over the top 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\u003eSeasoning salt with Luisenhaller deep-rock salt and smoky Salish Alderwood sea salt\u003c\/li\u003e\n\u003cli\u003eWith caraway, cumin, coriander, nigella and nutmeg\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 bread, tomato and radish seasoning\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 the salt on its own, reach for \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e as an everyday salt. For steak and game, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e with three black peppers is a great addition. As a fruity finishing pepper we recommend the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. For vegetables and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is ideal.\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 can I use Butterbrot Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Salish Alderwood sea salt?\u003c\/strong\u003e\u003cbr\u003e\nA Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Butterbrot Seasoning already contains two salts — Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Butterbrot Seasoning for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\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 Butterbrot Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Salish Alderwood sea salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Butterbrot Seasoning already contains two salts, Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Butterbrot Seasoning for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50683000160522,"sku":"30786","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50683000127754,"sku":"31251","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50683000094986,"sku":"23133","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683000193290,"sku":"22775","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/butterbrot-gewuerz-titelbild-neu.jpg?v=1788360467"},{"product_id":"clifford-bay-meersalzflocken","title":"Clifford Bay Sea Salt Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClifford Bay sea salt flakes, a fine aromatic finishing salt from New Zealand\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClifford Bay sea salt flakes come from the remote, unspoilt and sun-drenched salt bay on the South Island of New Zealand, one of the cleanest coasts in the world. The seawater dries in shallow pans in the sun, leaving behind coarse, fine and aromatic salt crystals with a gentle minerality.\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\u003eSimply crush the coarse flakes between your fingers or add them to a salt mill. As a finishing salt they go on the dish only after cooking, so the crunch and aroma are preserved. They pair wonderfully with grilled fish and meat, with vegetables, and also on a good slice of bread and butter or tomatoes with olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e scatter the flakes over the dish just before serving so they keep their fine crunch.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes them special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Clifford Bay salt bay lies far from industry on one of New Zealand's most pristine coasts. This makes for a particularly pure salt with a fine aroma. The flake structure dissolves quickly on the tongue and gives the dish a clear, mineral salt taste without sharpness.\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\u003eSea salt flakes from Clifford Bay, South Island New Zealand\u003c\/li\u003e\n\u003cli\u003eFine and aromatic with a gentle minerality\u003c\/li\u003e\n\u003cli\u003eCoarse crystals, crushable between the fingers or for the mill\u003c\/li\u003e\n\u003cli\u003eIdeal as a finishing salt for fish, meat and vegetables\u003c\/li\u003e\n\u003cli\u003ePure and natural from one of the cleanest coasts in the world\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\u003eOther fine finishing salts are our French \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/sylter-wildbeerensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSylt wild berry salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/zucker-salze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt and sugar world\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are Clifford Bay sea salt flakes good for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt for seasoning fish, meat, vegetables and bread and butter, just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the flakes?\u003c\/strong\u003e\u003cbr\u003e\nCrush them between your fingers or grind them in a salt mill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the salt come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the unspoilt Clifford Bay salt bay on the South Island of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the flakes taste?\u003c\/strong\u003e\u003cbr\u003e\nFine, aromatic and mineral, with a clear salt taste and no sharpness.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Clifford Bay sea salt flakes good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing salt for seasoning fish, meat, vegetables and bread and butter, just before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Crush them between your fingers or grind them in a salt mill.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the salt come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"From the unspoilt Clifford Bay salt bay on the South Island of New Zealand.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the flakes taste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fine, aromatic and mineral, with a clear salt taste and no sharpness.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564833673482,"sku":"30798","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/clifford_bay_salz-128958.jpg?v=1736523100"},{"product_id":"gemuseschmackes-dose","title":"Gemüseschmackes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGemüseschmackes, the all-purpose seasoning secret with vadouvan depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes turns plain vegetables into a dish with character. We compose this all-purpose blend in our workshop in Klingenberg am Main around fermented vadouvan, sun-ripened tomato and Mediterranean herbs. The profile: a savoury, lightly roasted opening, a warm herb heart of basil, oregano, thyme and rosemary, and a long, umami-rich finish with a fine, balanced heat. More Mediterranean than curry, with more depth than any classic vegetable seasoning.\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\u003eGemüseschmackes works with roasted vegetables, potato dishes, vegetable pans, stews, bowls, pasta and pulses, and is excellent on tofu, lentils and in soups too. A tablespoon while searing, roasting or cooking is all it takes. Many of our customers even scatter it over breaded fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e As a rule of thumb, use one heaped tablespoon per four portions. Add the blend straight into the hot oil while searing so the vadouvan and tomato release their roasted aromas, or scatter it over finished roasted vegetables at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean roasted vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003eOn a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast the vegetables for 25 to 30 minutes until golden, turning once.\u003c\/li\u003e\n\u003cli\u003eTo finish, season with a little \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e and serve with a yoghurt dip or flatbread.\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\u003eAt its core is fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e made from onions, garlic, lentils and fenugreek, which gives the blend its umami-like depth. Added to that are sun-ripened tomato and paprika for fruit and colour, a Mediterranean herb line-up of basil, oregano, thyme, rosemary, bay and myrtle, plus star anise, mace, fennel and coriander for aromatic depth. Green and black pepper set the fine, balanced heat.\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\u003eAll-purpose blend with fermented vadouvan, tomato and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eUmami-like depth with a warm herb heart and a fine heat\u003c\/li\u003e\n\u003cli\u003eReady-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews\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\u003eFor the pure, unblended base, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt Vadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to season with salt, go for \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzsalz-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Curry\u003c\/strong\u003e\u003c\/a\u003e. For rustic breads and dips we recommend \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties 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 the difference between Gemüseschmackes and Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes builds on vadouvan and extends it considerably. While \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gemüseschmackes best for?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Gemüseschmackes?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gemüseschmackes vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\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 Gemüseschmackes and Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes builds on vadouvan and extends it considerably. While Vadouvan is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Gemüseschmackes best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Gemüseschmackes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gemüseschmackes vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50683412578570,"sku":"30993","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683412545802,"sku":"31258","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907249279242,"sku":"23552","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683412611338,"sku":"22776","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemueseschmackes.jpg?v=1789414229"},{"product_id":"chat-masala-1","title":"Chat Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChat Masala, the sour and savoury finishing spice of Indian street food\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChat Masala is the secret weapon of Indian street food. It owes its unmistakable profile above all to kala namak, the black salt with its sulphurous, mineral aroma that no other ingredient can replace. We mix it in our workshop in Klingenberg am Main. The profile: a sour opening of acerola and pomegranate, a spicy heart of cumin, coriander, ajwain and asafoetida, a long, mineral finish from the kala namak. Sour, savoury and lightly hot all at once.\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\u003eChat Masala is a finishing spice and belongs on the finished dish, not in the cooking pot. Scatter it over fruit salad of mango, pineapple, guava or papaya, over Indian street food such as chaat, bhel puri and samosa, into yoghurt dips and raita, on grilled fish and seafood, over roasted chickpeas and lentils, or on raw vegetables such as cucumber, tomato and radish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dose sparingly, the blend is intense and already contains salt. Add Chat Masala only just before serving so the sour, fresh aromas are preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMango chaat salad in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel a ripe mango and cut it into cubes, finely chop a small red onion and slice a deseeded green chili into rings.\u003c\/li\u003e\n\u003cli\u003eMix everything with two tablespoons of fresh coriander.\u003c\/li\u003e\n\u003cli\u003eJust before serving, add half a teaspoon of Chat Masala and the juice of a lime.\u003c\/li\u003e\n\u003cli\u003eToss everything gently and serve the salad as a side with grilled fish or poultry.\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 heart of the blend is \u003ca href=\"\/en\/products\/kala-namak\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ekala namak\u003c\/strong\u003e\u003c\/a\u003e, the mineral black salt. Acerola and pomegranate seeds bring the sourness, while \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, coriander, \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e and asafoetida add spice. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e, mace, mint, cloves, cardamom, fenugreek and ginger round off the profile, and a little chili gives the fine heat.\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\u003eSour and savoury Indian finishing spice\u003c\/li\u003e\n\u003cli\u003eWith kala namak, acerola, pomegranate and cumin\u003c\/li\u003e\n\u003cli\u003eFor fruit salad, chaat, raita, fish and snacks\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\u003eFor Indian curries \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e fits well, for marinating and braising \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e. Fruity heat comes from \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e. You will find more from the Indian kitchen in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\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 does the word chaat or chat mean?\u003c\/strong\u003e\u003cbr\u003e\nChaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Chat Masala smell so peculiar?\u003c\/strong\u003e\u003cbr\u003e\nThat comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Chat Masala and Tandoori Masala?\u003c\/strong\u003e\u003cbr\u003e\nChat Masala is a sour finishing spice scattered onto finished dishes, while \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook Chat Masala in?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\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 does the word chaat or chat mean?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Chat Masala smell so peculiar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"That comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Chat Masala and Tandoori Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chat Masala is a sour finishing spice scattered onto finished dishes, while Tandoori Masala is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook Chat Masala in?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564919853322,"sku":"31058","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chat_masala-160482.jpg?v=1736523097"},{"product_id":"griechische-pyramidensalzflocken","title":"Greek pyramid salt flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes, an elegant finishing salt in a characteristic shape\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreek pyramid salt flakes are created naturally in an elaborate process: the seawater evaporates through sun and wind energy in shallow basins, forming the characteristic hollow salt crystals in pyramid shape. Rubbed between thumb and forefinger, they burst into the finest splinters, the crunchy effect that distinguishes good finishing salts. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic finishing salt for finished dishes. The small salt pyramids create an exciting, crunchy texture when chewed on bread and butter, meat and fish, deepening the flavour and consistency of any dish. Ideal for raw fish such as tuna tartare, salmon carpaccio and sushi rolls. An accent on scrambled egg, oven vegetables, mozzarella and grilled steak. A visual highlight on a light background.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use only after cooking and do not cook with it, otherwise the texture and crunch effect are lost. Store dry, the flakes draw water in humidity.\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\u003eGreek pyramid salt flakes in a characteristic shape\u003c\/li\u003e\n\u003cli\u003ePure sea salt from Greece, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eA mild, clear salt aroma, a high-quality finishing salt\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\u003eOther elegant finishing salts: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun salt flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/clifford-bay-meersalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eClifford Bay sea salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For a savoury accent: \u003ca href=\"\/en\/products\/sylter-wildbeerensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSylt wild berry salt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e.\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 pyramid salt and fleur de sel?\u003c\/strong\u003e\u003cbr\u003e\nFleur de sel forms on the water surface and is hand-skimmed, fine, delicate flakes. Pyramid salt grows on the bottom of the salt pans under controlled conditions into characteristic pyramid-shaped crystals. Both are finishing salts that are used only after cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use pyramid salt flakes correctly?\u003c\/strong\u003e\u003cbr\u003e\nCrush the pyramids between thumb and forefinger and scatter directly over the finished dish. Do not heat them, the finishing aroma and texture come out best after cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the salt made of?\u003c\/strong\u003e\u003cbr\u003e\nPure sea salt from Greece, without additives, anti-caking agents or flavour enhancers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook with it?\u003c\/strong\u003e\u003cbr\u003e\nThat would be a waste. Pyramid salt is a finishing salt for the final touch. For cooking and salting cooking water, use ordinary sea salt.\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 pyramid salt and fleur de sel?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fleur de sel forms on the water surface and is hand-skimmed, fine, delicate flakes. Pyramid salt grows on the bottom of the salt pans under controlled conditions into characteristic pyramid-shaped crystals. Both are finishing salts that are used only after cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use pyramid salt flakes correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Crush the pyramids between thumb and forefinger and scatter directly over the finished dish. Do not heat them, the finishing aroma and texture come out best after cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the salt made of?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pure sea salt from Greece, without additives, anti-caking agents or flavour enhancers.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook with the pyramid salt flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"That would be a waste. Pyramid salt is a finishing salt for the final touch. For cooking and salting cooking water, use ordinary sea salt.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564924014858,"sku":"31089","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/griech_pyramidensalzflocken_6c898214-1253-4492-adf2-b2acbb3c266b-878013.jpg?v=1736440054"},{"product_id":"tomatenflocken-1","title":"Tomato Flakes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato flakes, concentrated tomato depth with an umami kick\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato flakes made from sun-dried tomatoes are a versatile flavour carrier, especially for the tomato-poor winter months. Unlike the fresh tomato, the dried flakes bring a much deeper, more intense taste – even a small amount gives any dish a strong tomato note and a real umami kick.\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\u003eConcentrated, fruity and savoury with a clear umami depth. The dried flakes taste much more intense than fresh tomatoes and give sauces, soups and doughs a rounded, full-bodied tomato note.\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\u003eIn warm Mediterranean cooking, tomato flakes are an excellent alternative to tomato paste. They liven up pasta, pizza and bruschetta, give sauces, soups and stews depth and can also be worked into bread dough, cream cheese and dips. Dose low – the flakes are very aromatic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry and well sealed. Dried tomatoes are strongly hygroscopic, so they attract moisture, which can lead to clumping. Use up quickly after first opening.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick winter sauce, briefly soak the tomato flakes in hot water or stock, then work them with olive oil, garlic and herbs into a concentrated tomato sauce.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato cream cheese spread in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSoak two tablespoons of tomato flakes in a little hot water for five minutes, then drain.\u003c\/li\u003e\n\u003cli\u003eMix with 200 g cream cheese, a little olive oil and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eSeason with fresh basil and serve on bread or crackers.\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\u003eSun-dried tomatoes as fine flakes\u003c\/li\u003e\n\u003cli\u003eConcentrated tomato depth and umami\u003c\/li\u003e\n\u003cli\u003eAn excellent alternative to tomato paste\u003c\/li\u003e\n\u003cli\u003eFor pasta, pizza, bruschetta, sauces and stews\u003c\/li\u003e\n\u003cli\u003eDose sparingly, very aromatic\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 the wintry tomato sauce, combine them with \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato paste\u003c\/strong\u003e\u003c\/a\u003e and freeze-dried \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e. On caprese and tomato salad our \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e fits well, with pasta \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e. You'll find more 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 do I use tomato flakes for?\u003c\/strong\u003e\u003cbr\u003e\nFor pasta, pizza, bruschetta, sauces, soups and stews. They are a concentrated alternative to tomato paste and bring real tomato aroma even in the winter months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTomato flakes or tomato paste?\u003c\/strong\u003e\u003cbr\u003e\nTomato flakes are dried tomato pieces with umami depth, ideal for scattering and for a quick sauce. \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato paste\u003c\/strong\u003e\u003c\/a\u003e is a concentrated paste that gives sauces body. For refining and scattering use the flakes, for the sauce base the paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose tomato flakes?\u003c\/strong\u003e\u003cbr\u003e\nSparingly. Even a small amount gives a strong tomato note. Season again if needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to soak the flakes?\u003c\/strong\u003e\u003cbr\u003e\nIn liquid dishes like sauces or soups they swell up by themselves. For a quick sauce you can briefly soak them in hot water or stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store tomato flakes?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed. They attract moisture easily and can otherwise clump. Use up quickly 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 do I use tomato flakes for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For pasta, pizza, bruschetta, sauces, soups and stews. They are a concentrated alternative to tomato paste and bring real tomato aroma even in the winter months.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Tomato flakes or tomato paste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato flakes are dried tomato pieces with umami depth, ideal for scattering and for a quick sauce. Tomato paste is a concentrated paste that gives sauces body. For refining and scattering use the flakes, for the sauce base the paste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose tomato flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly. Even a small amount gives a strong tomato note. Season again if needed.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to soak the flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In liquid dishes like sauces or soups they swell up by themselves. For a quick sauce you can briefly soak them in hot water or stock.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store tomato flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry and well sealed. They attract moisture easily and can otherwise clump. Use up quickly after opening.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564932174090,"sku":"31221","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomatenflocken_ccb0c3a4-178f-44e9-abb2-07ddca85a9bc-516184.jpg?v=1736522862"},{"product_id":"roemergewuerz","title":"Roman Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRoman spice, the mild Mediterranean family blend for pizza, pasta and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRoman spice is our mild, harmonious Mediterranean blend for the whole family. We mix the fifteen ingredients in our manufactory in Klingenberg am Main: garlic, paprika flakes, tomato flakes, basil, sweet paprika, celery seed, black pepper, oregano, coriander seeds, myrtle, fennel, star anise, bay, thyme and rosemary. Together they make a round, uncomplicated seasoning that tastes of Italy.\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\u003eRoman spice is the all-round seasoning of Italian cooking. Season pizza, pasta, lasagne, tagliatelle and spaghetti with it, add it to tomato and pasta sauces, over Mediterranean salads, fried potatoes and potato wedges, or stir it into dips and dressings with cream cheese, yoghurt or olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The blend is mild and so ideal for the whole family. Add it early in cooking so the herbs fully unfold.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick tomato sauce with Roman spice in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat one chopped onion and one garlic clove in olive oil until translucent.\u003c\/li\u003e\n\u003cli\u003eAdd one tin of chopped tomatoes and stir in one to two teaspoons of Roman spice.\u003c\/li\u003e\n\u003cli\u003eLet the sauce simmer over low heat for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve the sauce with pasta of your choice.\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\u003eFor the Mediterranean depth, \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e lead, with \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the typical pizza note and \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for savouriness. Paprika flakes, sweet paprika, celery seed, black pepper, coriander, myrtle, fennel, star anise, bay, thyme and rosemary round off the fifteen ingredients.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean family blend with fifteen ingredients\u003c\/li\u003e\n\u003cli\u003eMild and harmonious, ideal for the whole family\u003c\/li\u003e\n\u003cli\u003eA classic for pizza, pasta, lasagne and tomato sauce\u003c\/li\u003e\n\u003cli\u003eAlso for fried potatoes, dips and dressings\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\u003eFor more Italian variety the bolder \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\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. For salting we recommend the \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato Paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e, fruity sweetness comes from the \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 Roman spice best suited for?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Roman spice and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is mild and harmonious and so ideal for the whole family, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Roman spice contain salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Roman spice hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Roman spice best suited for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Roman spice and Tuscan pasta spice?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is mild and harmonious and so ideal for the whole family, while Tuscan pasta spice is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\"}},{\"@type\":\"Question\",\"name\":\"Does Roman spice contain salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\"}},{\"@type\":\"Question\",\"name\":\"Is Roman spice hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683076411658,"sku":"31235","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683076444426,"sku":"31263","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683076477194,"sku":"23262","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roemergewuerz_fae34038-3a49-40ff-8e28-8083f27a7d9b-917042.jpg?v=1738001238"},{"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":"mallorquinischer-kraeutergarten","title":"Mallorcan Herb Garden","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMallorcan Herb Garden, a Mediterranean seasoning with lemon myrtle and tomato flakes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMallorcan Herb Garden is our homage to Balearic cooking – sunny, tomatoey, herby and with the unmistakable scent of the Mediterranean. We blend it in our workshop in Klingenberg am Main from tomato flakes, oregano, sage, garlic, thyme, paprika, green and black pepper, coriander, rosemary, parsley, tarragon, bird's-eye chili and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. The profile: fruity-tomatoey with herby depth, a subtle heat from the bird's-eye chili and a citrus-fresh top note from the lemon myrtle.\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\u003eOver fried or braised vegetables like aubergine, courgette, peppers and fennel: about one tablespoon per 600 g of vegetables, tossed in \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e and braised in the oven at 200 °C. For whole Mediterranean fish like gilthead bream and sea bass, rub inside and out, with olive oil and a squeeze of lemon straight on the grill. As a marinade base for pork neck or chicken leg, stir one tablespoon with oil and garlic into a paste and leave to rest for at least two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e lemon myrtle is the citrus heart of this blend and loses its aroma quickly in very hot fat. Ideally scatter it over the finished dish just before serving, or add it only in the last five minutes of cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Mallorcan oven-baked vegetables with gilthead bream\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA sunny oven dish in which vegetables and fish cook together and meld with the herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 gilthead bream, whole and gutted\u003c\/li\u003e\n\u003cli\u003e1 fennel, 2 peppers, 1 courgette, 3 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 tbsp \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp Mallorcan Herb Garden\u003c\/li\u003e\n\u003cli\u003e1 clove of garlic\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003efreshly ground \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003everbena pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the vegetables into coarse pieces, mix with olive oil and one tablespoon of the herb garden blend, and spread in an ovenproof dish. Salt the bream inside and out, rub with garlic and the remaining herb-garden blend, and lay on the vegetables. Cook at 200 °C fan for 25 to 30 minutes, until the skin is crisp. Before serving, finish with sun-salt flakes and verbena pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Mallorcan Herb Garden?\u003c\/strong\u003e Real sage and real lemon myrtle make the difference from standard blends. Tomato flakes give a fruity-sweet base that caramelises as it braises and lends the sauce natural depth.\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\u003eTomato flakes form the fruity base, joined by the Mediterranean herbs oregano, sage, thyme, rosemary, parsley and tarragon. Garlic, paprika and green and black pepper bring savoury spice, with coriander rounding it off. Bird's-eye chili provides the subtle heat and lemon myrtle the citrus-fresh top note.\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\u003eMediterranean seasoning with tomato flakes, sage and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eFruity-herby character with a subtle bird's-eye heat\u003c\/li\u003e\n\u003cli\u003eVersatile for vegetables, fish, poultry, pork and squid\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe oil base for all Mediterranean dishes is \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e from the Greek harvest. As a salt finish for fish and seafood, \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For pepper accents, the citrus-elegant \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003everbena pepper\u003c\/strong\u003e\u003c\/a\u003e for fish and poultry or the orientally complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e for lamb dishes. The lemon-oil profile pairs wonderfully with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e on its own. The French herb counterpart is our \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e, and a hot alternative with African character is \u003ca href=\"\/en\/products\/berbere\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBerbere\u003c\/strong\u003e\u003c\/a\u003e in a small pinch. 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 can I use Mallorcan Herb Garden for?\u003c\/strong\u003e\u003cbr\u003e\nFor fried and braised vegetables, whole Mediterranean fish like gilthead bream and sea bass, squid, chicken leg, pork neck, Mediterranean stews, paella, pizza topping and as a topping on bruschetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from a normal Herbes de Provence blend?\u003c\/strong\u003e\u003cbr\u003e\nMallorcan Herb Garden additionally contains tomato flakes, lemon myrtle and bird's-eye chili. This gives it a fruitier, more southern profile with more acidity and heat than the classic Provençal counterpart.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use per dish?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetables about one tablespoon per 600 g, for fish half to one tablespoon per kilo, and for meat marinades one tablespoon with olive oil and garlic for 800 g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the blend vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are of plant origin, without additives.\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 Mallorcan Herb Garden for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fried and braised vegetables, whole Mediterranean fish like gilthead bream and sea bass, squid, chicken leg, pork neck, Mediterranean stews, paella, pizza topping and as a topping on bruschetta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from a normal Herbes de Provence blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mallorcan Herb Garden additionally contains tomato flakes, lemon myrtle and bird's-eye chili. This gives it a fruitier, more southern profile with more acidity and heat than the classic Provençal counterpart.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much do I use per dish?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetables about one tablespoon per 600 g, for fish half to one tablespoon per kilo, and for meat marinades one tablespoon with olive oil and garlic for 800 g.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the blend vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are of plant origin, without additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"40 g","offer_id":50683939553546,"sku":"31445","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"20 g","offer_id":50683939586314,"sku":"31449","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"4 g","offer_id":53528889753866,"sku":"23730","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/mallorquinischer_kraeutergarten-149560.jpg?v=1736523142"},{"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":"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":"krauter-der-provence","title":"Herbes de Provence","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerbes de Provence, a classic French herb blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHerbes de Provence brings the aroma of southern France to the plate – a classic that has shaped every Mediterranean kitchen for generations. The blend unites the typical herbs of Provence: thyme, rosemary, basil, savory, sage and marjoram. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA French herb seasoning for chicken, lamb, roasts and Mediterranean fish. Also in stews, soups, salad dressings, focaccia, herb baguette and roast vegetables. Classically in ratatouille and bouillabaisse. Mixed with olive oil and garlic it makes a quick marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e when frying or roasting, sweat the herbs along briefly – this activates the essential oils and unfolds the full herb aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Provence roast vegetables\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple dish that puts the herb blend centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 aubergines, 2 courgettes, 2 peppers\u003c\/li\u003e\n\u003cli\u003e4 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp herbes de Provence\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, crushed\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 taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the vegetables into pieces and toss with olive oil, herbes de Provence, garlic and a pinch of fleur de sel. Roast on a baking tray for 35 minutes at 200 °C. Serve with fresh basil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy these Herbes de Provence?\u003c\/strong\u003e The six air-dried herbs give the balanced, sun-warm Provence aroma that single herbs alone can't reach.\u003c\/p\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\u003eSix classic herbs of Provence: thyme and rosemary for the resinous-savoury base, basil and marjoram for the mild sweetness, sage for depth and wild savory (sariette) for the peppery 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\u003eA French herb blend with six Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eAir-dried, balanced Provence aroma\u003c\/li\u003e\n\u003cli\u003eFor chicken, lamb, roast vegetables, ratatouille and bouillabaisse\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\u003eSalt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. For a pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. For a Mediterranean vinaigrette: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e. For French cooking: \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. More in the \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\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, rosemary, basil, savory (sariette), sage and marjoram – the classic six herbs of Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly – this activates the essential oils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the herbs?\u003c\/strong\u003e\u003cbr\u003e\nFor braised dishes cook them in from the start, for salads and dressings towards the end.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are included in the herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme, rosemary, basil, savory (sariette), sage and marjoram, the classic six herbs of Provence.\"}},{\"@type\":\"Question\",\"name\":\"How do I store herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"One to two teaspoons per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly, this activates the essential oils.\"}},{\"@type\":\"Question\",\"name\":\"When do I add the herbs?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For braised dishes cook them in from the start, for salads and dressings towards the end.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25g","offer_id":53018426867978,"sku":"31452","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"2g","offer_id":53018426933514,"sku":"23737","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"150g","offer_id":53018426900746,"sku":"23734","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Kraeuter_der_Provence_Webshop.png?v=1773404175"},{"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":"pastabox-tomate-geschenkset","title":"Pasta Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePasta Box “Tomato” – a Mediterranean pasta gift set for gourmets\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA pasta gift set for everyone who loves Mediterranean dishes and values high-quality ingredients. Three carefully coordinated components bring together sun-ripened tomatoes, a fine pasta shape with ideal sauce absorption and an aromatic herb blend in an elegant gift box. Hand-packed at the Altes Gewürzamt in Klingenberg.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eContents of the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e, fruity and harmoniously balanced\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tulpen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etulip pasta\u003c\/strong\u003e\u003c\/a\u003e, with ideal sauce absorption\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e, an aromatic Mediterranean herb blend\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAll in an elegant gift box with external dimensions of 235 by 185 by 77 millimetres, ready to hand over.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste \u0026 aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSun-ripened tomato meets Mediterranean garden herbs: fruity-sweet, aromatic-tart, with a fine spiciness and a noticeable Mediterranean character.\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\u003eCook the tulip pasta al dente, drizzle with a little olive oil, refine with tomato chutney and a pinch of Mélange du Jardin. Also ideal as an antipasto plate, with cream cheese, roast vegetables or grilled meat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe ideas\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eTulip pasta with confit tomatoes and feta\u003c\/strong\u003e, the signature recipe for the box.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eA summery caprese variation\u003c\/strong\u003e with tomato chutney as a dip instead of balsamic.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBruschetta del Giardino\u003c\/strong\u003e, toasted bread with chutney and Mélange du Jardin.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMediterranean pasta salad\u003c\/strong\u003e with tulip pasta, olives, mozzarella and herb blend.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta al pomodoro\u003c\/strong\u003e, a simple tomato sauce refined with Mélange du Jardin.\u003c\/li\u003e\n\u003c\/ul\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\u003eThree coordinated components: tomato chutney, tulip pasta, Mélange du Jardin\u003c\/li\u003e\n\u003cli\u003eA Mediterranean world of aromas from sun-ripened tomatoes and garden herbs\u003c\/li\u003e\n\u003cli\u003eAn elegant gift box, L 235 x D 185 x H 77 mm, ready to hand over\u003c\/li\u003e\n\u003cli\u003eHand-packed at the Altes Gewürzamt in Klingenberg\u003c\/li\u003e\n\u003cli\u003eAn ideal gift for pasta lovers\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\u003eAnyone who loves Mediterranean classics will find more highlights in the range: handmade \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erigatoni\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/mittelmeerkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMediterranean Cuisine\u003c\/strong\u003e\u003c\/a\u003e gift box. For your next gift idea, take a look at our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epresents\u003c\/strong\u003e\u003c\/a\u003e, complemented by aromatic \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\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 included in the Pasta Box?\u003c\/strong\u003e\u003cbr\u003e\nThree matched components: tomato chutney, tulip pasta and Mélange du Jardin, packed in an elegant gift box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the ingredients vegetarian?\u003c\/strong\u003e\u003cbr\u003e\nYes, all components are vegetarian. The Mélange du Jardin is also vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor how many people is the box enough?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta components are enough for a full Mediterranean dish for three to four people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the Pasta Box keep?\u003c\/strong\u003e\u003cbr\u003e\nSeveral months when stored dry, cool and dark. You can find the best-before date on the respective components.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the box suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, the Pasta Box is high-quality and packed ready to gift, ideal for pasta lovers, as a little something to bring along or a present.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is included in the Pasta Box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three matched components: tomato chutney, tulip pasta and Melange du Jardin, packed in an elegant gift box measuring 235 by 185 by 77 millimetres.\"}},{\"@type\":\"Question\",\"name\":\"Are the ingredients of the Pasta Box vegetarian?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, all components are vegetarian. The Melange du Jardin is also vegan.\"}},{\"@type\":\"Question\",\"name\":\"For how many people is the Pasta Box enough?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The pasta components are enough for a full Mediterranean dish for three to four people.\"}},{\"@type\":\"Question\",\"name\":\"How long does the Pasta Box keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Several months when stored dry, cool and dark. The best-before date is on the respective components.\"}},{\"@type\":\"Question\",\"name\":\"Is the Pasta Box suitable as a gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the Pasta Box is high-quality and packed ready to gift. Ideal for pasta lovers, as a little something for a housewarming, a birthday or as a present for clients and friends.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52956529852682,"sku":"23880","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Tomatenbox_web.png?v=1777547539"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/008_tomaten-535068.png?v=1739279895","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/tomaten-saison.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}