spices and mixtures for baking

Whole nutmegs, warm and aromatic. For spinach, béchamel and mashed potato.

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.

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

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

Whole cloves, a classic for sauerbraten, mulled wine and gingerbread.

Manufactured and bottled in Klingenberg.

Spiced sugar with real Bourbon vanilla from Madagascar, for desserts and pancakes.

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

Franconian bread spice with coriander, caraway and fennel, for sourdough and rye bread.

Klingenberg bread spice with fennel, coriander and caraway from Churfranken.

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

Green cardamom with a fine aroma. For chai, curries, yeast pastries and coffee.

Cardamom seed without husk, a warm aroma for curry, pastries and coffee.

Backstubengeheimnis, a floral baking blend with meadowsweet, tonka bean and vanilla.

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

All-natural Panela whole cane sugar with a caramelly-fruity note.

White cane sugar from sugar cane. Versatile for baking, sweetening and making jam.

Dried, ground orange peel, fruity-bitter. For Chinese cooking.

It is sweet, aromatic with a "dark", balanced, soft aroma.