{"product_id":"gewurzsalz-poivres-rares","title":"Poivres Rares spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt, sea salt with three rare pepper varieties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt for pepper lovers: Mediterranean sea salt from Spain meets three characterful pepper varieties that together create a complex, multi-layered profile. Classic black pepper gives the familiar base heat. The resinous-savoury cubeb pepper from Indonesia brings eucalyptus notes and a long finish. Long pepper, finally, surprises with its warm, lightly sweet depth, reminiscent of nutmeg and cardamom. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis seasoning salt is suitable as a table spice and finishing salt for dishes with substance. Particularly good with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMature cheese\u003c\/strong\u003e, hard cheese, Parmesan, Comté, Manchego\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e, beef or venison, thinly sliced\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteak and beef fillet\u003c\/strong\u003e, as a rub before frying or for finishing\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried fish\u003c\/strong\u003e, on white fish and salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCold roast\u003c\/strong\u003e, on sliced roast with a little olive oil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBruschetta and tomato-mozzarella\u003c\/strong\u003e, as a finishing salt\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOven vegetables and roasted potatoes\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, beef fillet carpaccio with Poivres Rares\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze 200 g beef fillet for 30 minutes, then slice wafer-thin. Spread out on chilled plates. Drizzle with high-quality olive oil, a few drops of lemon juice over it, distribute thin Parmesan shavings. Before serving, scatter very thinly with Poivres Rares spiced salt and garnish with rocket.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with three rare pepper varieties\u003c\/li\u003e\n\u003cli\u003eBlack pepper, cubeb pepper and long pepper\u003c\/li\u003e\n\u003cli\u003eIdeal with hard cheese, beef and carpaccio\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout separating agents and additives, shake before use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a crisp finish, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for steak and game. A salt counterpart: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e. For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are Poivres Rares?\u003c\/strong\u003e\u003cbr\u003e\nFrench for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the three pepper varieties differ?\u003c\/strong\u003e\u003cbr\u003e\nBlack pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for soups and sauces?\u003c\/strong\u003e\u003cbr\u003e\nYes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are Poivres Rares?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"French for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the three pepper varieties differ?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Black pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the Poivres Rares spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Poivres Rares spiced salt also suitable for soups and sauces?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564716167434,"sku":"30308","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-poivres-rares_22db0ecc-c377-4a2c-85d6-e67cdaaa8b79.jpg?v=1738650590","url":"https:\/\/altesgewuerzamt.live\/en\/products\/gewurzsalz-poivres-rares","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}