spices and mixtures for baking

First-class nutmegs with an intensely spicy fragrance and exciting aroma.

Unlike the cinnamon stick (bark), the cinnamon blossom is free of woody aromas. Ground cinnamon blossoms are very sweet, slightly spicy, and powerful.

Star anise is distinguished by its beauty and aesthetic appeal. It is an extremely versatile spice.

Kaneel is sweeter and has a more distinct aroma than Cassia vera. It can be recognized by its fine, overlapping layers of leaves.

Tonka beans were soaked in rum for 24 hours and then fermented, creating the endless aroma of bitter almonds, woodruff, and vanilla.

Kaneel cinnamon sticks are made from the inner bark of the cinnamon tree. They have a delicately sweet taste with an elegant aftertaste.

One of the most versatile and well-known spices, used in cuisines on all continents.

Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.

Premium Bourbon vanilla gives this spiced sugar a distinctive flavor!

Manufactured and bottled in Klingenberg.

For savory bread baking: With Franconian bread spice, you can conjure up aromatic sourdough and yeast breads, savory pastries, or rustic crusts—spicy, traditional, and full of character.

One teaspoon of this spice mix is ​​enough for 0.5 liters of water and yeast cubes. Ideal for sourdough bread and savory pastries.

Basic spice for Indian chai tea, which consists of milk, water, black tea and spices.

Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.

Shell-free. Very easy to measure and grind.

Manufactured and bottled in Klingenberg.

The perfect sugar for everyday use!

Panela is sugar in its purest form!

A hybrid of vanilla planifolia and vanilla tahitensis.

The perfect vanilla! It's sweet, aromatic, and has a dark, balanced, and smooth flavor.