spice bestseller

Red Szechuan pepper with a lemony aroma. A classic of Sichuan cooking.

Vinaigrette seasoning with spring herbs and mustard. A dressing in seconds.

Black Belem pepper from Brazil. Full-bodied and harmoniously hot.

Black Kerala pepper from India. Fresh-ethereal, ideal for beef, game and tomato.

A fruity pepper blend with Szechuan and lemon myrtle. Gives steak, fish and vegetables fine seasoning.

Four-variety steak pepper with roasted garlic, coarsely cracked.

Thai Curry blend with lemongrass, kaffir lime and galangal, for curries and soups.

Tomato salt with flakes and herbs, a classic for tomato salad, caprese and bruschetta.

A 15-part Tuscan spice for pasta, pizza, bolognese and tomato sauce.

Umami Booster as a dry shaker blend – Vadouvan, roasted onion, tomato.

Hungarian goulash spice with sweet paprika and Szechuan pepper.

Fabulous for all game dishes as well as winter dishes and stews.

Spicy paste creation by Ingo Holland Stefan Marquard.

Spicy paste creation by Ingo Holland † & Stefan Marquard.

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

Echter Ceylon-Zimt mit feinblättrigem Aufbau – mild, edel, cumarin-arm.

Black pepper with 36% real lemon and lemon myrtle for fish and poultry.