Gemüseschmackes

Gemüseschmackes, the all-purpose seasoning secret with vadouvan depth

Gemüseschmackes 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.

How to use

Gemüseschmackes 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.

Good to know: 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.

Mediterranean roasted vegetables in 4 steps

1. Preheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.
2. On a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.
3. Roast the vegetables for 25 to 30 minutes until golden, turning once.
4. To finish, season with a little Gewürzsalz Kräuter and serve with a yoghurt dip or flatbread.

What's in it?

At its core is fermented Vadouvan 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.

At a glance

• All-purpose blend with fermented vadouvan, tomato and Mediterranean herbs
• Umami-like depth with a warm herb heart and a fine heat
• Ready-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For the pure, unblended base, reach for Gewürzamt Vadouvan. If you prefer to season with salt, go for Gewürzsalz Kräuter or Gewürzsalz Curry. For rustic breads and dips we recommend Franconian bread spice. You will find more varieties in our spice blends.

Frequently asked questions

What is the difference between Gemüseschmackes and Vadouvan?
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.

What is Gemüseschmackes best for?
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.

How do I dose Gemüseschmackes?
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.

Is Gemüseschmackes vegan?
Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.