{"title":"Camping","description":"\u003ch1\u003e\u003cspan\u003eCamping \u0026amp; Outdoor Genuss\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWenig Platz, wenig Aufwand – aber voller Geschmack.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOb im Camper, Wohnmobil, Van, Zelt oder Ferienhaus: Gute Küche gehört auch unterwegs einfach dazu. Mit unseren Gewürzen, Tubos und Probierboxen wird aus einfachen Zutaten im Handumdrehen ein echtes Genussgericht.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUnsere handgemachten Gewürzmischungen sind die idealen Begleiter für jede Outdoor-Küche. Sie benötigen kaum Platz, sind vielseitig einsetzbar und bringen Abwechslung auf den Teller – vom Frühstück am Campingplatz über die schnelle Pasta nach einer Wanderung bis hin zum Grillabend unter freiem Himmel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn dieser Kollektion finden Sie unsere praktischen Tubos, ausgewählte Probierboxen sowie unsere speziell zusammengestellte Campingbox. So können Sie neue Gewürze entdecken, Ihre Lieblingsmischungen mit auf Reisen nehmen oder Freunden und Familie ein Stück Genuss schenken.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFür alle, die unterwegs nicht auf guten Geschmack verzichten möchten.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAltes Gewürzamt – große Aromen für kleine Küchen.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"curry-set","title":"Curry Set","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Set, nine curry blends from around the world to discover\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Curry Set is our tasting box for everyone who wants to explore the variety of the curry world. Nine of our most popular curry blends, from very mild to boldly hot, each in the handy 7 g tubo sample size. We mix and fill every variety by hand in our workshop in Klingenberg am Main. A lovely gift idea for hobby cooks and an ideal way to find your favourite varieties.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNine curry blends in the 7 g tubo sample size:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with vanilla and orange\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e – very mild, for the whole family\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e – fresh and green with a Thai character\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e – South Indian, fruity with star anise\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e – North Indian and balanced\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e – strongly roasted and piquant\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e – bold with a high chili content\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with a violet shimmer\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kaffee-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCoffee Curry\u003c\/strong\u003e\u003c\/a\u003e – with roasted coffee, bold and aromatic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eToast each variety briefly in hot oil or ghee before adding vegetables, meat or coconut milk. This way you find your favourite for curries, rice dishes, marinades and vegetarian bowls. Tip: label your favourites and reorder them later in the large tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the heat levels range from very mild (Maharadja) to bold (Kashmir, Anapurna). Work your way up to the hotter varieties carefully.\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\u003eNine curry blends in the 7 g tubo sample size\u003c\/li\u003e\n\u003cli\u003eFrom very mild to boldly hot, from different regions\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eA lovely gift idea and an ideal introduction to the curry world\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\u003eYou can get your favourite from the set in the large tin afterwards in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry and Masala collection\u003c\/strong\u003e\u003c\/a\u003e. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great choice. Find more blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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\u003eWhich curries are in the set?\u003c\/strong\u003e\u003cbr\u003e\nNine varieties: Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot are the curries in the set?\u003c\/strong\u003e\u003cbr\u003e\nThe range goes from very mild (Maharadja, Mumbai) through balanced (Goa, Jaipur, Hara) to boldly hot (Anapurna, Kashmir). So you find exactly your heat level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Curry Set suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I reorder my favourite variety?\u003c\/strong\u003e\u003cbr\u003e\nYes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like best.\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\": \"Which curries are in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nine varieties, namely Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot are the curries in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The range goes from very mild with Maharadja and Mumbai through balanced with Goa, Jaipur and Hara to boldly hot with Anapurna and Kashmir. So you find exactly your heat level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Curry Set suitable as a gift?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I reorder my favourite variety?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564615635210,"sku":"23091","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/probierbox_curry_2-587074.jpg?v=1742208211"},{"product_id":"veggie-mix","title":"veggie mix","description":"\u003cp\u003eOur Veggie Mix is ​​a combination of nine different spices specially formulated for vegetarian dishes.\u003cbr\u003e This combination is particularly suitable for vegetarians and lovers of plant-based dishes.\u003cbr\u003e The Veggie Mix is ​​an ideal way to expand your culinary skills and bring new flavors to your vegetarian dishes.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eThe following spices are included:\u003c\/u\u003e\u003c\/p\u003e\n\n\u003cp\u003e Vegetable Flavor (7 g), Masoor Dal Masala (8 g), Garam Masala (7 g), Chat Masala (8 g), Zatar (6 g), Panch Phoron (9 g), Cajun Spice (8 g), Tomato Spice Salt (10 g), Mallorcan Herb Garden (3 g)\u003c\/p\u003e\n\n\u003cp\u003e Further product information can be found under the respective article in our online shop.\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003e\u003cu\u003eExternal dimensions of small gift box:\u003c\/u\u003e\u003c\/u\u003e\u003cbr\u003e L 80 x D 80 x H 80 mm \u003c\/p\u003e","brand":"www.altesgewuerzamt.de","offers":[{"title":"Default Title","offer_id":50564615733514,"sku":"23092","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/probierbox_veggie-2-788810.jpg?v=1742208160"},{"product_id":"baharat-dose","title":"Baharat ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaharat, the classic Middle Eastern spice blend for lamb and kebab\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBaharat (Arabic for \"spices\") is the classic blend of Middle Eastern and North African cooking, with almost every household between Morocco and Iran keeping a tin of its own house mix. We compose our version in our workshop in Klingenberg am Main from eleven components: black pepper, hot paprika, paprika flakes, cumin, cloves, coriander seeds, nigella, chili, mace, garlic and cardamom. Warm, lightly sweet and piquant, with the depth of a blend handed down over centuries.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for minced lamb, cevapcici, meatballs, burger patties, kebab, köfte and skewers off the grill. Also for rice dishes, couscous, tagines, braises, fried potatoes and roasted root vegetables. In yoghurt marinades, hummus and over falafel as a seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Baharat is very aromatic and lightly hot. Work your way up carefully – a level teaspoon per 500 g of minced meat is usually enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb köfte in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine 500 g minced lamb with a finely diced onion, a clove of garlic and a level tablespoon of Baharat.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and form small elongated köfte.\u003c\/li\u003e\n\u003cli\u003eSear sharply on all sides in a pan with olive oil until the köfte are golden brown.\u003c\/li\u003e\n\u003cli\u003eServe with a yoghurt-tahini sauce and a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e, alongside couscous or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\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\u003eOriental spice blend of eleven components\u003c\/li\u003e\n\u003cli\u003eWarm, lightly sweet and piquant\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a lamb, kebab, köfte and cevapcici seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to go deeper into the North African world, reach for our \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e with more than 25 components. Indian counterparts are the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any oriental dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For vegetables, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 does Baharat mean?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is Arabic and simply means \"spices\". In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Baharat for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Baharat and \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003eRaz el Hanout\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Baharat?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\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 does Baharat mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is Arabic and simply means spices. In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Baharat for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Baharat and Raz el Hanout?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50682724417802,"sku":"30393","price":10.79,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50682724385034,"sku":"31264","price":6.29,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50682724352266,"sku":"23205","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/baharat_727f85cd-d338-4ec2-aadc-76beb263b960-955954.jpg?v=1737029617"},{"product_id":"bester-festtagsbraten","title":"Bester Festtagsbraten","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBester Festtagsbraten, the roasting spice salt for the grand entrance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBester Festtagsbraten brings lamb, veal, poultry and beef to a festive point without masking the meat's own flavour. We compose this roasting spice salt in our workshop in Klingenberg am Main on a base of Spanish sea salt. The profile: a robust, savoury opening of black pepper and garlic, a warm herb heart of rosemary, sage and marjoram, and a rounded finish of allspice and nutmeg. A classic roasting seasoning that does everything the Sunday table needs.\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\u003eRub the meat generously with Bester Festtagsbraten before searing so an aromatic crust forms while roasting. You can also season again during cooking or add it to the roasting juices. It suits lamb shoulder, leg and rack, veal roast, rolled roast and veal shank, whole poultry such as poulard, turkey and duck, as well as roast beef and top round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The seasoning already contains sea salt, so add less salt of your own. For the best result, rub the meat at least 30 minutes before roasting so the aroma can soak in.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVeal roast with root vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub 1.5 kg of veal roast all over with two teaspoons of Bester Festtagsbraten and a little olive oil and let it rest for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the meat sharply on all sides over high heat until it has taken on colour.\u003c\/li\u003e\n\u003cli\u003eAdd carrots, celeriac and onions, deglaze with a glass of white wine and braise everything for 2.5 hours at 160 degrees in the oven.\u003c\/li\u003e\n\u003cli\u003eLoosen the roasting residue with a little stock, reduce it into a creamy sauce and round it off with freshly ground \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is Spanish sea salt, which carries the aromas. Added to that are robust \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for savouriness and heat, garlic for depth, and a classic line-up of herbs and spices of rosemary, sage, marjoram, bay, coriander, allspice and nutmeg. Exactly the combination you expect from a good Sunday roast.\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\u003eClassic roasting spice salt on a base of Spanish sea salt\u003c\/li\u003e\n\u003cli\u003eWith black pepper, garlic, rosemary, sage and allspice\u003c\/li\u003e\n\u003cli\u003eFor lamb, veal, poultry and beef, to rub in and to season\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 finishing touch on your roast we recommend \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky Pepper\u003c\/strong\u003e\u003c\/a\u003e. For long braises, reach for \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörsters Schmortopf\u003c\/strong\u003e\u003c\/a\u003e. You will find more seasoning ideas for meat and grill in our \u003ca href=\"\/en\/collections\/fleisch-grillgewurze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emeat and grill spices\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 is the difference between Bester Festtagsbraten and steak pepper?\u003c\/strong\u003e\u003cbr\u003e\nBester Festtagsbraten is a salted all-in-one seasoning for rubbing into whole roasts, while \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is a pure pepper blend for quickly fried cuts such as steaks. For a Sunday roast you reach for Festtagsbraten, for the finish on a steak the steak pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat is Bester Festtagsbraten good for?\u003c\/strong\u003e\u003cbr\u003e\nBester Festtagsbraten suits lamb, veal, poultry and beef. It works especially well on lamb shoulder and leg, veal roast, whole poultry such as poulard and turkey, as well as roast beef and top round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nNo, as a rule you barely need any extra salt. The seasoning already contains Spanish sea salt, so add salt of your own only sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I rub in the roast?\u003c\/strong\u003e\u003cbr\u003e\nIt is best to rub the meat at least 30 minutes before roasting. That lets the aroma soak in and forms a savoury crust while searing.\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 is the difference between Bester Festtagsbraten and steak pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bester Festtagsbraten is a salted all-in-one seasoning for rubbing into whole roasts, while Steak Pepper Gewürzamt is a pure pepper blend for quickly fried cuts such as steaks. For a Sunday roast you reach for Festtagsbraten, for the finish on a steak the steak pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat is Bester Festtagsbraten good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bester Festtagsbraten suits lamb, veal, poultry and beef. It works especially well on lamb shoulder and leg, veal roast, whole poultry such as poulard and turkey, as well as roast beef and top round.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, as a rule you barely need any extra salt. The seasoning already contains Spanish sea salt, so add salt of your own only sparingly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I rub in the roast?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is best to rub the meat at least 30 minutes before roasting. That lets the aroma soak in and forms a savoury crust while searing.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50907299250442,"sku":"31425","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"11 g","offer_id":53015103275274,"sku":"23712","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bester_festtagsbraten_f14f1de7-416d-4e97-95ba-e320954158da-695183.jpg?v=1736523187"},{"product_id":"curry-anapurna-dose","title":"Curry Anapurna","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Anapurna — a piquant Indian curry blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Anapurna is our boldest curry: piquant, with gentle roasted aromas and a pronounced heat. We compose it in our workshop in Klingenberg am Main from fourteen ingredients, including fenugreek, turmeric, cumin, coriander, fennel, chilies, garlic, ginger, galangal, pepper, cardamom, mace and cinnamon blossoms. The name Anapurna refers to the Hindu goddess of nourishment — a tribute to the powerful aromatics of this blend.\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\u003eAnapurna is ideal for hearty curries: pan-fried prawns, lamb, poultry, meatballs, lentil dals and slow-braised clay-pot dishes. Also in marinades for tandoori chicken, in yoghurt sauces and for currywurst sauce. Sweat it briefly in hot oil or ghee, then add your main ingredient or liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Anapurna is noticeably hotter than our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Work your way up carefully — a level teaspoon per person when cooking is usually plenty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb meatball curry in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g minced lamb with salt, pepper and chopped macadamia nuts, form small balls and brown them in a pan.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a level tablespoon of Curry Anapurna to the pan, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDrain a can of chickpeas, add them, and deglaze with 200 ml coconut milk.\u003c\/li\u003e\n\u003cli\u003eReturn the meatballs to the pan and braise gently for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\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\u003ePiquant Indian curry blend of fourteen components\u003c\/li\u003e\n\u003cli\u003ePowerful heat with roasted aromas, fenugreek and galangal\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, marinades, braises and currywurst sauce\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\u003eIf you prefer a milder curry with a fruity vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any Indian dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\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\u003eHow hot is Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Anapurna for?\u003c\/strong\u003e\u003cbr\u003e\nFor hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the name Anapurna mean?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Anapurna differ from Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is a dry Indian curry blend with piquant heat. \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\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\": \"How hot is Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Anapurna for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the name Anapurna mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Anapurna differ from Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is a dry Indian curry blend with piquant heat. Vadouvan, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084538122,"sku":"30412","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50798014071050,"sku":"31247","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50798013546762,"sku":"23138","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_anapurna-491357.jpg?v=1736523100"},{"product_id":"curry-jaipur-dose","title":"Curry Jaipur","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Jaipur — a piquant curry blend for European tastes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Jaipur is our curry for everyone who likes it Indian-piquant, but light and everyday-friendly. We compose it in our workshop in Klingenberg am Main from fifteen ingredients: fenugreek, coriander, turmeric, cumin, chilies, lemongrass, ginger, fennel, mustard seeds, black pepper, cardamom, garlic, mace, galangal and cinnamon blossoms. A brief roasting gives the blend its fresh, light yet piquant character.\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\u003eA curry seasoning for vegetable dishes, fish preparations, vinaigrettes, mayonnaises and light sauces. Also excellent in yoghurt dips, rice dishes, grilled vegetables and currywurst sauce. Unlike classic curries, Jaipur also works in cold applications like salad mayos and curried eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Jaipur is distinctly aromatic and lightly hot. Work your way up carefully — half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry vinaigrette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSeal three tablespoons of olive oil, a tablespoon of apple vinegar, a tablespoon of mango-chutney juice, half a teaspoon of Curry Jaipur and a teaspoon of honey in a jar and shake vigorously.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and pour over leaf salad with apple and roasted walnuts. Optionally add a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\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\u003ePiquant yet light curry blend of fifteen components\u003c\/li\u003e\n\u003cli\u003eWith lemongrass and galangal for a fresh character\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for vegetables, fish, vinaigrettes and mayonnaises\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\u003eIf you want a milder curry with a vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More piquant and bold is \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Very mild for the whole family is \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As an alternative for oriental aromas, try \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\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\u003eHow hot is Curry Jaipur?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Jaipur especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Jaipur differ from Mumbai and Anapurna?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e is mild and fruity with vanilla and orange. \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e is piquant and bold with roasted aromas. Jaipur sits in between: piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Jaipur in mayonnaise?\u003c\/strong\u003e\u003cbr\u003e\nYes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\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\": \"How hot is Curry Jaipur?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Jaipur especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Jaipur differ from Mumbai and Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange. Anapurna is piquant and bold with roasted aromas. Jaipur sits in between, piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Jaipur in mayonnaise?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683100266762,"sku":"30415","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":51038942363914,"sku":"31256","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907619098890,"sku":"23563","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_jaipur_f6e43134-5043-4608-9647-23f7ab58d994-927350.jpg?v=1736523032"},{"product_id":"curry-maharadja","title":"Curry Maharadja","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Maharadja, a very mild curry blend for the whole family\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Maharadja is our mildest curry variant and the perfect family seasoning for everyone who loves curry aromas but can't take heat. We compose it in our workshop in Klingenberg am Main from eighteen components: turmeric, coriander, fennel, fenugreek, cinnamon, cumin, lemongrass, mace, paprika, mustard, galangal, nigella, cardamom, clove, orange peel, black pepper, vanilla and long pepper. A warm, rounded, lightly sweet blend with vanilla and orange notes.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA versatile curry seasoning for poultry, rice dishes, salads, mild soups and sauces. Also in yoghurt marinades, pumpkin soup and unusually good in desserts, chocolate mousse and vanilla ice cream. If you want to tone down a hot curry, mix in a teaspoon of Maharadja and family peace is saved. In coconut milk with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e it becomes a light curry broth for chicken or prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Maharadja is mild but very aromatic. For sweet dishes, a knife-tip is often enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFamily chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast fillet into cubes and fry in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Maharadja, and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and 100 ml stock, and simmer for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e, and serve with a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e and basmati rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\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\u003eA very mild curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eWith vanilla, orange peel and long pepper for a sweet depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, salads, soups, desserts and as a heat softener\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA little more piquant but still balanced is our \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e with Thai freshness. Clearly hotter is the \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e with Bhut Jolokia heat. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. A classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For the warm-sweet aromas of Christmas baking, reach for our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. As a salt finish with minerality, our \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e are a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eHow hot is Curry Maharadja?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or a touch of chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Maharadja in sweet dishes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Maharadja differ from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Maharadja for?\u003c\/strong\u003e\u003cbr\u003e\nAs a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\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\": \"How hot is Curry Maharadja?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of Curry Hara or a touch of chili.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Maharadja in sweet dishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Maharadja differ from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Maharadja for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50907586429194,"sku":"30417","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907587543306,"sku":"23562","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_maharadja_77eb0159-07c7-41f5-8699-4380bc2e48e4-671823.jpg?v=1736523103"},{"product_id":"curry-mumbai-dose","title":"Curry Mumbai","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Mumbai — a mild, fruity Indian curry blend with vanilla and cardamom\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Mumbai is a fruity-floral curry blend with mild heat and an unusual vanilla note. We compose it in our workshop in Klingenberg am Main from eighteen ingredients: turmeric, coriander, fenugreek, fennel, black pepper, cumin, mace, lemongrass, chili, cinnamon blossom, mustard, galangal, long pepper, nigella, cardamom, cloves, orange peel and vanilla. Mumbai delivers the exotic sweetness and freshness that classic curry blends often lack.\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\u003eCurry Mumbai is ideal for mild curries with vegetables, poultry or fish. The vanilla and orange notes also make it an insider tip for desserts, creams, ice cream, rice pudding and chocolate puddings. Sweat briefly in hot oil or ghee, then add liquid or your main ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Mumbai is mild but very aromatic. Work your way up carefully — half a teaspoon per person is usually enough to start, especially with desserts.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMild chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast into bite-sized pieces and sear sharply in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Mumbai, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and simmer for ten to fifteen minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and a squeeze of lime, and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\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\u003eIndian curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eMild, fruity character with vanilla and orange notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, desserts, creams and ice cream\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\u003eIf you want a hotter curry, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e with its roasted aromas and piquant heat. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great addition. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\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\u003eHow hot is Curry Mumbai?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Mumbai for?\u003c\/strong\u003e\u003cbr\u003e\nBesides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Curry Mumbai and Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nMumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Curry Mumbai correctly?\u003c\/strong\u003e\u003cbr\u003e\nA rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often 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\": \"How hot is Curry Mumbai?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for Curry Anapurna.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Mumbai for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Curry Mumbai and Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Curry Mumbai correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683107705098,"sku":"30418","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":50907430682890,"sku":"31253","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907432288522,"sku":"23556","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_mumbai_772e0c67-0945-44b9-aad7-cc60df97ec94-625048.jpg?v=1736523104"},{"product_id":"purple-curry-1","title":"Purple Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePurple Curry, the fruity and sour curry blend with hibiscus\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePurple Curry is an unusual curry blend that owes its violet colour and its finely sour note to the hibiscus flower. We mix it in our manufactory in Klingenberg am Main. Warm spices such as cinnamon blossoms, mace, clove and cardamom meet an aromatic base of fenugreek, coriander, cumin and fennel. The result is a curry with fruity freshness that stands out clearly from classic Indian blends.\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\u003eThe fine acidity makes Purple Curry especially elegant with light meat, fish and seafood. Season scallops, fish, poultry and rabbit with it, mix it with oil or coconut milk into a paste for a marinade or sauce base, or add it to vegetable curries, rice and creamy coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Toast the curry briefly in oil before adding liquid. That way the warm spices open up and the hibiscus acidity rounds off.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eScallops with Purple Curry in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat eight scallops dry and season them all over with Purple Curry and a little salt.\u003c\/li\u003e\n\u003cli\u003eHeat a little oil in a pan and sear the scallops golden for one to two minutes per side.\u003c\/li\u003e\n\u003cli\u003eRemove the scallops, add a splash of coconut milk and a pinch of Purple Curry to the pan and let the sauce reduce briefly.\u003c\/li\u003e\n\u003cli\u003eArrange the scallops on the sauce and serve them with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe warm seasoning comes from \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e, with fresh heat from \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e. The fruity acidity and the violet colour come from the hibiscus flower, joined by fenugreek, black pepper, garlic, coriander, mustard seed, cumin, cloves, fennel and anise.\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\u003eCurry blend with hibiscus for fruity acidity and a violet colour\u003c\/li\u003e\n\u003cli\u003eWarm and savoury through cinnamon blossom, mace, clove and cardamom\u003c\/li\u003e\n\u003cli\u003eIdeal with scallops, fish, poultry and rabbit\u003c\/li\u003e\n\u003cli\u003eCan also be used as a paste and sauce base\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 more curry variety the mild \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e, the aromatic \u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e fit well. For something more exotic, reach for the \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai curry\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\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\u003eWhy is the curry violet?\u003c\/strong\u003e\u003cbr\u003e\nThe colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Purple Curry best suited to?\u003c\/strong\u003e\u003cbr\u003e\nThe fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Purple Curry and Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nPurple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a curry paste from it?\u003c\/strong\u003e\u003cbr\u003e\nMix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\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\": \"Why is the curry violet?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Purple Curry best suited to?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Purple Curry and Curry Goa?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Purple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while Curry Goa is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make a curry paste from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683102626058,"sku":"30419","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683102658826,"sku":"23206","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/purple-curry_8a6569d7-b0c6-4a34-ba5f-657797770914-925640.jpg?v=1738084250"},{"product_id":"ducca-1","title":"Ducca","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDucca, an Egyptian seasoning blend with sesame, chickpeas and a hazelnut note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDucca (or dukkah) is the Egyptian seasoning blend served with warm flatbread in Cairo and Alexandria, dipped in olive oil. We compose it in our workshop in Klingenberg am Main from roasted sesame, roasted chickpeas, coriander seeds, cumin, black pepper, thyme and mint. The character: nutty, lightly earthy from the cumin, with an aromatic herb accent and an unmistakable crunch from the roasted chickpeas.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDucca classically with warm bread and olive oil as a dip: dip the bread in olive oil, then press it into the Ducca. Also over hummus, yoghurt dips, labneh and salads. As a seasoning over grilled vegetables, pumpkin, cabbage dishes, sweet potatoes, fried fish, poultry and lamb. Even over poached eggs, avocado toast and as a topping in bowls. Scatter only at the end, otherwise the sesame loses its freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Ducca already contains salt, so go easy on additional salt when seasoning. Store dry, cool and protected from light so the roasted sesame keeps its nutty depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: roasted sweet potatoes with Ducca yoghurt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean main course or vegetarian side in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg sweet potatoes, cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt, 1 tbsp tahini, 1 clove of garlic, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e3 tbsp Ducca, fresh parsley and pomegranate seeds to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Toss the sweet potato wedges on a baking tray with olive oil and salt. Bake at 200 degrees fan for 25 minutes, turning once. Stir the yoghurt with tahini, pressed garlic and lemon juice until creamy. Spread the yoghurt on plates, place the sweet potatoes on top, and top generously with Ducca, parsley and pomegranate seeds. Serve with warm flatbread.\u003c\/p\u003e\n\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\u003eEgyptian seasoning blend with sesame, chickpeas, coriander and cumin\u003c\/li\u003e\n\u003cli\u003eA nutty-earthy character with herb accents and crunch\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a bread dip, hummus topping, salad and vegetable seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic Levantine companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e with wild thyme and sumac for bread and hummus, as well as \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot accents. A sweet-fruity side comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Salt for yoghurt and bread dough: \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 does Ducca taste like?\u003c\/strong\u003e\u003cbr\u003e\nNutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do you eat Ducca?\u003c\/strong\u003e\u003cbr\u003e\nClassically with warm bread and olive oil: first dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Ducca and \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003eZa'atar\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nDucca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Ducca for?\u003c\/strong\u003e\u003cbr\u003e\nOver roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\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 does Ducca taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do you eat Ducca?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with warm bread and olive oil. First dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ducca and Za'atar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ducca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. Za'atar is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Ducca for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50684734996746,"sku":"30421","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684735029514,"sku":"23207","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ducca_a4739211-3720-46e8-ad3f-9e7ed9ba9cad-434537.jpg?v=1736523192"},{"product_id":"garam-masala-1","title":"Garam Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGaram Masala, a robust Indian spice blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGaram Masala (roughly translated \"hot blend\") is the central spice blend of North Indian cooking and what gives many dishes their typical character – a warm, roasted depth that is missing in dry-ground curry powders. We compose our Garam Masala in the workshop in Klingenberg am Main from roasted spices such as cumin, coriander, long pepper, cinnamon, cloves, mace and bay. The character: warm, full-bodied, with a fine heat and a hint of sweetness in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for North Indian curries, lamb dishes, chicken tikka, lentil dals, rice dishes, stews and pilaf. Seasons marinades for lamb and beef, yoghurt dips, soups and braises. Also as an accent over finished curries – a teaspoon just before serving brings the aroma freshly into the pot. Also works over grilled vegetables, aubergines, cauliflower and potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Garam Masala is traditionally added only towards the end of cooking so the roasted aromas are preserved. With long cooking, the fine essential oils evaporate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: chicken curry in 30 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe North Indian comfort dish – faster than ordering pizza.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g chicken breast in pieces\u003c\/li\u003e\n\u003cli\u003e2 tbsp Garam Masala\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground turmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for a fruity note\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e200 ml cream or coconut milk, 1 tin of tomatoes, 2 tbsp ghee or oil\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely chop the onion, garlic and ginger and fry in ghee. Add the chicken and sear sharply. Roast 1 tbsp Garam Masala with turmeric briefly, then deglaze with tomatoes and cream. Simmer for 15 minutes. Stir in the Curry Mumbai and season with salt. Before serving, scatter the second tablespoon of Garam Masala over the curry. Serve with fresh coriander and rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Garam Masala twice?\u003c\/strong\u003e The first tablespoon while searing gives depth, the second when serving brings fresh aromas. Indian cooks have used this two-point trick for generations – it makes the curry taste much more layered.\u003c\/p\u003e\n\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\u003eA roasted Indian spice blend with long pepper, cinnamon and clove\u003c\/li\u003e\n\u003cli\u003eA warm, savoury depth with a fine heat\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGaram Masala is rarely used on its own – mostly in a duo with our curries \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e (mild-fruity), \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e (piquant) or \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJaipur\u003c\/strong\u003e\u003c\/a\u003e (European). For single-origin spices, \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e suit it. If you like it heartier still, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as a fermented curry variant. For the sweet-fruity side with curry, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e fits.\u003c\/p\u003e\n\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's the difference between Garam Masala and curry?\u003c\/strong\u003e\u003cbr\u003e\nGaram Masala is a roasted blend of spices without a fixed standard – every region and family has its own recipe. Curry blends like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e additionally contain turmeric (for the yellow colour) and are more Western in character. In India itself people rarely speak of \"curry powder\" – there, Garam Masala is the standard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I add Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nClassically in two stages: at the start while searing for depth, and at the end just before serving for fresh roasted aromas. If you do both, you lift the dish to the next level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Garam Masala for?\u003c\/strong\u003e\u003cbr\u003e\nFor North Indian curries, chicken tikka, lamb dishes, lentil dals, rice dishes, pilaf, yoghurt marinades and braises. Also over grilled vegetables, aubergines, cauliflower and potatoes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot with a warm depth, not burning. The heat comes above all from the black pepper and cayenne. If you like it hotter, combine with our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e or some fresh chili.\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's the difference between Garam Masala and curry?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Garam Masala is a roasted blend of spices without a fixed standard; every region and family has its own recipe. Curry blends like Curry Mumbai additionally contain turmeric for the yellow colour and are more Western in character. In India itself people rarely speak of curry powder; there, Garam Masala is the standard.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically in two stages, at the start while searing for depth, and at the end just before serving for fresh roasted aromas. If you do both, you lift the dish to the next level.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Garam Masala for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For North Indian curries, chicken tikka, lamb dishes, lentil dals, rice dishes, pilaf, yoghurt marinades and braises. Also over grilled vegetables, aubergines, cauliflower and potatoes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Medium-hot with a warm depth, not burning. The heat comes above all from the black pepper and cayenne. If you like it hotter, combine with our Harissa or some fresh chili.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683138048266,"sku":"30424","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683138015498,"sku":"23202","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/garam-masala-195144.jpg?v=1738084122"},{"product_id":"jahreszeiten","title":"Seasons Pepper Blend","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSeasons, a pepper blend in five processing stages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. A pepper blend of green, black, white, red and Tellicherry pepper. One type of pepper in five processing stages with the full range of aromas: fresh and grassy (green), nutty (white), fruity (red), fully ripe and strong (black) and finely savoury (Tellicherry).\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\u003eA pepper for steaks, grilled and fried seafood, fully ripe tomatoes with fleur de sel, carpaccio, tartare and fish. Use crushed in the mortar or coarsely pressed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e please don't put it in the pepper mill. The various peppercorns have different hardnesses, which can damage the mill and mixes the aromas uncontrollably. Store dry, cool and well sealed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: steak au poivre Seasons\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoarsely crush 1 tbsp Seasons blend in the mortar, then press it into 2 beef fillets (200 g each). Sear sharply in hot clarified butter for 2 minutes per side, then let it rest in the oven at 100 °C for 8 minutes. Serve with fleur de sel.\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\u003eA pepper blend in five processing stages\u003c\/li\u003e\n\u003cli\u003eGreen, black, white, red and Tellicherry pepper\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from our own production\u003c\/li\u003e\n\u003cli\u003eVersatile as a table pepper, steak pepper and finishing pepper\u003c\/li\u003e\n\u003cli\u003eOnly for the mortar, not for the pepper mill\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 steak classics: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e as a base seasoning, \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt. More pepper classics: \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, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzsalz-poivres-rares\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt\u003c\/strong\u003e\u003c\/a\u003e. A mortar recommendation: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\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\u003eWhy not put it in the pepper mill?\u003c\/strong\u003e\u003cbr\u003eThe five pepper types have different hardnesses and structures, white and green pepper are softer than black and Tellicherry. In the mill they develop different grinding levels and mix aromas uncontrollably. In the mortar or coarsely pressed, the aroma is clearer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tellicherry pepper?\u003c\/strong\u003e\u003cbr\u003eTellicherry is the finest variety of black pepper, only the largest, fully ripe harvested corns are selected. Character strong, very aromatic, with a lightly citrus note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich pepper type predominates?\u003c\/strong\u003e\u003cbr\u003eNone, all five are evenly represented. That makes the blend particularly multi-layered in aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Seasons best stored?\u003c\/strong\u003e\u003cbr\u003eDry, cool and well sealed, protected from light and moisture. That keeps the essential oils of all five pepper varieties for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why not put it in the pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The five pepper types have different hardnesses and structures. White and green pepper are softer than black and Tellicherry. In the mill they develop different grinding levels and mix aromas uncontrollably. In the mortar or coarsely pressed, the aroma is clearer.\"}},{\"@type\":\"Question\",\"name\":\"What is Tellicherry pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tellicherry is the finest variety of black pepper. Only the largest, fully ripe harvested corns are selected. Character strong, very aromatic, with a lightly citrus note.\"}},{\"@type\":\"Question\",\"name\":\"Which pepper type predominates?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"None, all five are evenly represented. That makes the blend particularly multi-layered in aroma.\"}},{\"@type\":\"Question\",\"name\":\"How is Seasons best stored?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and well sealed, protected from light and moisture. That keeps the essential oils of all five pepper varieties for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50907574075658,"sku":"30430","price":13.49,"currency_code":"EUR","in_stock":true},{"title":"9 g","offer_id":50907576107274,"sku":"23560","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/jahreszeiten-468398.jpg?v=1738084187"},{"product_id":"melange-noir","title":"Mélange Noir","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange Noir — a powerful pepper blend of three black peppers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange Noir is a compact black pepper blend with character and depth, perfect for steak, game and everything off the grill. We compose it in our workshop in Klingenberg am Main from three single-origin peppers: classic black pepper as the base, resinous-spicy cubeb pepper for exotic depth, and \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e with warm, slightly sweet notes. A powerful blend that gives any cut of meat depth without overwhelming it.\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\u003eMélange Noir is a steak pepper for rump steak, chops, roast beef, prime rib, rack of lamb, game, roasting joints and everything off the grill. Apply generously to the meat before searing or grilling, ideally together with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. Also suited to cooking into dark sauces, game ragouts and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Mélange Noir is very intense and develops more heat as it cooks. Work your way up carefully and taste at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled steak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the steak out of the fridge an hour before grilling, rub it with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and grind Mélange Noir over it from the mill.\u003c\/li\u003e\n\u003cli\u003eOnto the hot grill, sear briefly and sharply on both sides, let it rest, and after slicing serve with a drop of olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\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\u003ePepper blend of three single-origin black peppers\u003c\/li\u003e\n\u003cli\u003ePowerful, deep, with a resinous-spicy cubeb note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak pepper, grill pepper and roast pepper\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\u003eIf you prefer single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For more freshness and fruit, the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend with Szechuan and lemon myrtle is an alternative. A classic with steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\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 is Mélange Noir especially good for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is cubeb pepper?\u003c\/strong\u003e\u003cbr\u003e\nCubeb pepper (also called tailed pepper) is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange Noir differ from the Seven blend?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure black-pepper trio and tastes earthy and concentrated. \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use Mélange Noir whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\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 is Mélange Noir especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is cubeb pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cubeb pepper, also called tailed pepper, is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Mélange Noir differ from the Seven blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mélange Noir is a pure black-pepper trio and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I use Mélange Noir whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683151581450,"sku":"30441","price":11.69,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683151614218,"sku":"31248","price":6.29,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683151646986,"sku":"23131","price":2.69,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683151548682,"sku":"14413","price":56.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange_noir-978784.jpg?v=1736523213"},{"product_id":"quatre-epices-1","title":"Quatre Épices","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuatre Épices, the traditional French spice blend for terrines and ragouts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eQuatre Épices is the classic seasoning of French cooking for terrines, ragouts and sausage. We mix it in our manufactory in Klingenberg am Main. Despite the name, which means four spices, it holds nine warm ingredients: black pepper, cinnamon bark, mace, star anise, coriander seeds, cloves, cinnamon blossoms, allspice and galangal. Only this interplay makes the blend round and complete.\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\u003eQuatre Épices belongs in hearty, slow-braised dishes. Season terrines and pâtés, ragouts and sauces with it, add it to sausage making, to sauerbraten and game dishes. In gingerbread, cake and chocolate desserts it also brings a surprisingly warm depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend is intense. Start with a small pinch per portion and season to taste.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePork terrine with Quatre Épices in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine 500 g of marbled minced pork with one chopped onion, one egg and one teaspoon of Quatre Épices.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt, press the mixture into a greased terrine mould and smooth the top.\u003c\/li\u003e\n\u003cli\u003eCook the terrine in a water bath at 160 degrees for about 60 minutes in the oven.\u003c\/li\u003e\n\u003cli\u003eLet it cool, chill it overnight and serve it sliced with bread and cornichons.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e, joined by \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e for the warm sweetness and \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for the fine heat. Cinnamon bark, coriander seeds, cloves, cinnamon blossoms and allspice round off the nine ingredients.\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\u003eTraditional French spice blend with nine warm ingredients\u003c\/li\u003e\n\u003cli\u003eWith black pepper, star anise, mace and galangal\u003c\/li\u003e\n\u003cli\u003eA classic for terrines, ragouts and sausage making\u003c\/li\u003e\n\u003cli\u003eAlso for game, sauerbraten and gingerbread\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 hearty braised dishes \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bester-festtagsbraten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBest Festive Roast\u003c\/strong\u003e\u003c\/a\u003e fit well. For game we recommend our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e, for baking the \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg gingerbread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\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 is Quatre Épices best suited for?\u003c\/strong\u003e\u003cbr\u003e\nQuatre Épices is the French seasoning for terrines, pâtés, ragouts and sausage. It suits braised dishes, sauerbraten and game just as well, and in small amounts it gives gingerbread and chocolate desserts a warm depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Quatre Épices and gingerbread spice?\u003c\/strong\u003e\u003cbr\u003e\nQuatre Épices is a hearty French blend for terrines, sausage and braised dishes, while \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egingerbread spice\u003c\/strong\u003e\u003c\/a\u003e is clearly geared to sweet winter baking. For savoury cooking you use Quatre Épices, for biscuits and gingerbread the gingerbread spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called Quatre Épices when it contains nine spices?\u003c\/strong\u003e\u003cbr\u003e\nQuatre Épices means literally four spices and traditionally stands for a blend around pepper, nutmeg, clove and ginger. We extend it to nine warm ingredients so the aroma becomes rounder and more complete.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Quatre Épices?\u003c\/strong\u003e\u003cbr\u003e\nStart with a small pinch per portion. The blend is strong, and cloves and galangal in particular are powerful. Better to season sparingly and add more to taste.\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 is Quatre Épices best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Quatre Épices is the French seasoning for terrines, pâtés, ragouts and sausage. It suits braised dishes, sauerbraten and game just as well, and in small amounts it gives gingerbread and chocolate desserts a warm depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Quatre Épices and gingerbread spice?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Quatre Épices is a hearty French blend for terrines, sausage and braised dishes, while gingerbread spice is clearly geared to sweet winter baking. For savoury cooking you use Quatre Épices, for biscuits and gingerbread the gingerbread spice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called Quatre Épices when it contains nine spices?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Quatre Épices means literally four spices and traditionally stands for a blend around pepper, nutmeg, clove and ginger. We extend it to nine warm ingredients so the aroma becomes rounder and more complete.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Quatre Épices?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Start with a small pinch per portion. The blend is strong, and cloves and galangal in particular are powerful. Better to season sparingly and add more to taste.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683097547018,"sku":"30446","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683097579786,"sku":"23203","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/quatre-epices-809039.jpg?v=1738084249"},{"product_id":"raz-el-hanout-1","title":"Raz el Hanout","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRaz el Hanout — the Moroccan king of blends for couscous and tagine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRaz el Hanout (Arabic for “head of the shop”) is the royal spice blend of North African cooking, uniting more than twenty-five ingredients in a single composition. We compose it in our workshop in Klingenberg am Main: orris root and rose petals give the fine sweetness, cumin and galangal the earthy depth, star anise and cinnamon the warmth. A floral, warm and complex blend that turns any braise into a little journey to Marrakesh.\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\u003eA Moroccan spice blend for couscous, tagine, kebab and lamb. Also for poultry, meatballs, vegetable stews, roasted carrots, sweet potatoes and chickpeas. Sweat briefly in hot oil or add straight to the braise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Raz el Hanout is very aromatic. Work your way up carefully — half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb tagine in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut lamb shoulder into pieces, sear sharply in olive oil and remove.\u003c\/li\u003e\n\u003cli\u003eSweat one onion and two cloves of garlic in the same pan, add a tablespoon of Raz el Hanout and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eReturn the lamb to the pot, deglaze with 400 ml stock, add a handful of dried apricots or dates.\u003c\/li\u003e\n\u003cli\u003eBraise gently over low heat for 90 minutes, until the meat falls apart tender.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with couscous and fresh mint.\u003c\/li\u003e\n\u003c\/ol\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\u003eMoroccan spice blend with more than twenty-five ingredients\u003c\/li\u003e\n\u003cli\u003eFloral, warm and complex with orris root and rose petals\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a couscous, tagine, kebab and lamb seasoning\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\u003eIf you want more oriental depth, reach for our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e blend with its pepper component. For a citrus-sour freshness over the finished dish, our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e is ideal. As a sweet-fruity companion to tagine and couscous, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e is perfect. To add fermented umami depth, combine with our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\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 does Raz el Hanout mean?\u003c\/strong\u003e\u003cbr\u003e\nLiterally it means “head of the shop” and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Raz el Hanout for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Raz el Hanout?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The blend contains chili, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from curry blends?\u003c\/strong\u003e\u003cbr\u003e\nCurry blends like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\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 does Raz el Hanout mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Literally it means head of the shop and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Raz el Hanout for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Raz el Hanout?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mild to medium. The blend contains chili, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from curry blends?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry blends like our Curry Mumbai or Curry Anapurna are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084800266,"sku":"30447","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683084833034,"sku":"31252","price":7.29,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683084865802,"sku":"23201","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/raz-el-hanout-570662.jpg?v=1738084250"},{"product_id":"salatgewuerz-gartenkraeuter-dose","title":"Garden Herbs Salad Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning — a classic vinaigrette seasoning for every salad bowl\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarden Herbs Salad Seasoning is the ready-made base for any vinaigrette: just whisk in oil, vinegar and a splash of stock and you have a salad dressing like the one from a good country restaurant. We compose it in our workshop in Klingenberg am Main from mustard, icing sugar, salt, white pepper, paprika, garlic and a bouquet of spring herbs — parsley, chives, wild garlic, dill and celery leaf. A versatile blend with German character.\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\u003eA vinaigrette base for green salad, leaf salads, potato salad, tomato salad, cucumber salad and coleslaw. Whisk with oil, vinegar, a little stock and, if you like, honey, yoghurt or mustard into a dressing. Also as a seasoning in quark and cream-cheese spreads, in cottage cheese, egg salad and herring dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Garden Herbs Salad Seasoning already contains salt. Please don't add extra salt when mixing the vinaigrette, or the dressing turns too salty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVinaigrette in thirty seconds\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut three tablespoons of good olive oil into a bowl.\u003c\/li\u003e\n\u003cli\u003eAdd a tablespoon of good vinegar (apple, balsamic or wine vinegar) and a tablespoon of vegetable stock.\u003c\/li\u003e\n\u003cli\u003eWhisk in half a teaspoon of Garden Herbs Salad Seasoning and beat briefly.\u003c\/li\u003e\n\u003cli\u003ePour over the salad and serve immediately. Optionally a teaspoon of honey or yoghurt for more creaminess.\u003c\/li\u003e\n\u003c\/ol\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\u003eVinaigrette seasoning with mustard, spring herbs and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for salads, spreads and dressings\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 bread, tomato-mozzarella and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For avocado toast, bowls and guacamole, reach for the crunchy \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e. A sour-fresh note over finished salads comes from our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity companion to Mediterranean salads, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e is ideal. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\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\u003eHow do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nThree tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich oils and vinegars work best?\u003c\/strong\u003e\u003cbr\u003e\nFor classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use the salad seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nBesides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from the Butterbrot seasoning?\u003c\/strong\u003e\u003cbr\u003e\nGarden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot seasoning\u003c\/strong\u003e\u003c\/a\u003e, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\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\": \"How do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which oils and vinegars work best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use the salad seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it differ from the Butterbrot seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Garden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. Butterbrot seasoning, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683054522634,"sku":"30449","price":10.79,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683054555402,"sku":"31254","price":6.11,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683054588170,"sku":"23204","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/salatgewuerz_gartenkrauter-969242.jpg?v=1760953202"},{"product_id":"sieben-dose","title":"Seven","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSeven — a fruity pepper blend with Szechuan and lemon myrtle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSeven is a pepper blend of seven hand-picked peppers and aromatics that stands for freshness, fruit and depth rather than pure heat. We compose it in our workshop in Klingenberg am Main from Brazilian black, white, long and green pepper, combined with chili, lemon myrtle and Szechuan pepper. The character: citrus-fresh on the opening, fruity in the middle, a gently tongue-tingling heat from the Szechuan on the finish. Seven is our most-used table and finishing pepper.\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\u003eSeven is a coarse pepper blend you can scatter straight over a dish, or fill into a pepper mill if you prefer it finer. It shows its full aroma freshly applied over sliced steak, carpaccio, tartare, quickly pan-fried fish fillet, grilled vegetables or egg dishes. Also over tomato-mozzarella, bruschetta, or simply as a table pepper for the whole family. You can also cook it into sauces, braises and marinades — dose it especially carefully there, as the aromas and heat concentrate when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Seven is deliberately very aromatic and intense. Start cautiously and taste after every pinch.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCarpaccio in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eArrange wafer-thin sliced beef fillet on a pre-chilled plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil, add a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and freshly shaved Parmesan.\u003c\/li\u003e\n\u003cli\u003eTo finish, scatter a pinch of Seven straight from the tin or grind it fresh over the top, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSeven components: Brazilian black pepper as the base, \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e for clean heat, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for rounded warmth, \u003ca href=\"\/en\/products\/gruner-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen pepper\u003c\/strong\u003e\u003c\/a\u003e for freshness. Plus chili for heat, lemon myrtle for the citrus profile and Szechuan pepper for the tingling finish. Not an off-the-shelf mix, but a deliberately composed pepper symphony.\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\u003eCoarse pepper blend of seven components — ready to scatter or for the mill\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak pepper, table pepper and finishing pepper\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\u003eIf you prefer single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the more compact \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black peppers is a strong alternative. Classic with a seared beef steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\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 can I use the pepper blend Seven for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades — dose it especially sparingly then, as heat and aromas intensify when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I have to fill Seven into a pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nNo, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Seven?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes mainly from chili and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Seven differ from Mélange Noir?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lemon myrtle?\u003c\/strong\u003e\u003cbr\u003e\nAn Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\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 can I use the pepper blend Seven for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades — dose it especially sparingly then, as heat and aromas intensify when heated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to fill Seven into a pepper mill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Seven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes mainly from chili and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Seven differ from Mélange Noir?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is lemon myrtle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"An Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683011793162,"sku":"30451","price":12.59,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683011825930,"sku":"31249","price":6.11,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683011858698,"sku":"23132","price":2.69,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683011760394,"sku":"18556","price":49.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sieben_e9bc053e-18d0-4bc2-b614-66d6a27ae5a1-949608.jpg?v=1736522973"},{"product_id":"toskanisches-pastagewuerz","title":"Tuscan Pasta Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTuscan Pasta Spice, a Mediterranean herb blend for pasta, pizza and sugo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTuscan Pasta Spice is our Mediterranean spice blend of 15 ingredients, mixed by hand in our manufactory in Klingenberg am Main. The profile: a herbal, warm opening of basil and oregano, fruity depth from tomato flakes in the middle, and a savoury, chilli-driven finish from garlic and chilli. This is the taste of Italy — on a quick weeknight pasta just as much as in a slow Sunday sugo.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTuscan Pasta Spice seasons every Italian classic: pasta sauces for spaghetti, tagliatelle, lasagne and penne, plus pizza and tomato sugo. It works just as well in bolognese, caponata, risotto, roasted vegetables, fried potatoes and Mediterranean stews. Cook it in or scatter it over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the blend is deliberately intense. Add it carefully in small steps and taste at the end — garlic and chilli only develop their heat as they cook.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick pasta sauce in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat two tablespoons of olive oil in a pan.\u003c\/li\u003e\n\u003cli\u003eBriefly soften one finely diced clove of garlic.\u003c\/li\u003e\n\u003cli\u003eAdd a can of chopped tomatoes and a tablespoon of \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian tomato paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eStir in half a teaspoon of Tuscan Pasta Spice and simmer for five minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep salt\u003c\/strong\u003e\u003c\/a\u003e, spoon over the cooked pasta and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is Mediterranean herbs: \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e set the sunny tone, rounded out by thyme, rosemary and bay. Tomato flakes add fruity depth, garlic and chilli bring the savoury heat, and fennel, coriander, star anise and myrtle complete the blend aromatically. Fifteen ingredients in total, sourced individually, checked by taste and only then blended.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eItalian spice composition of 15 ingredients\u003c\/li\u003e\n\u003cli\u003eHerbal and warm with a fine heat and Tuscan character\u003c\/li\u003e\n\u003cli\u003eVegan and versatile as a pasta, pizza and bolognese spice\u003c\/li\u003e\n\u003cli\u003eMixed by hand, manufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor quick weeknight cooking, pair it with \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti by Pasta Mancini\u003c\/strong\u003e\u003c\/a\u003e, and for finer dishes with our \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle with Herbes de Provence\u003c\/strong\u003e\u003c\/a\u003e. Find more ideas in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 can I use Tuscan Pasta Spice for?\u003c\/strong\u003e\u003cbr\u003e\nFor every Italian classic: pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Tuscan Pasta Spice correctly?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tuscan Pasta Spice vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. All ingredients are purely plant based.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Italian herbs?\u003c\/strong\u003e\u003cbr\u003e\nPlain \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian herbs\u003c\/strong\u003e\u003c\/a\u003e mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Tuscan Pasta Spice?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\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 can I use Tuscan Pasta Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For every Italian classic such as pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Tuscan Pasta Spice correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Tuscan Pasta Spice vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All ingredients are purely plant based.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is it different from Italian herbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Plain Italian herbs mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store Tuscan Pasta Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682975093002,"sku":"30457","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50682975125770,"sku":"31246","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50682975158538,"sku":"23270","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682975060234,"sku":"22778","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/toskanisches_pastagewuerz-503755.jpg?v=1736522865"},{"product_id":"ungarisches-gulaschgewurz-1","title":"Hungarian Goulash Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHungarian goulash spice, a paprika blend for beef, kettle and Szeged goulash\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHungarian goulash spice is a paprika-rich spice blend of eight ingredients, tuned to classic goulash dishes. We compose it in our workshop in Klingenberg am Main, mix the separately purchased ingredients gently and pack them without additives. The result: a direct, strong blend with a deep paprika foundation that turns a simple braising pot into a real Hungarian goulash – whether at Sunday lunch or by the campfire.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically in beef goulash, pörkölt and Szeged goulash. Ideal for kettle goulash over an open fire. Also convincing with paprika chicken, lecsó and minced-meat pans with paprika. If you want it less hot, add a little sweet paprika at the end – the blend forgives this easily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our spice blends are deliberately very intense. Approach the right amount carefully and taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSimple one-pot beef goulash\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat onions in lard or oil until golden brown.\u003c\/li\u003e\n\u003cli\u003eAdd diced beef and sear all over.\u003c\/li\u003e\n\u003cli\u003eStir in a tablespoon of tomato paste and roast briefly.\u003c\/li\u003e\n\u003cli\u003eStir in a heaped teaspoon of Hungarian goulash spice.\u003c\/li\u003e\n\u003cli\u003eDeglaze with beef stock, salt, put the lid on – braise for 90 minutes over low heat.\u003c\/li\u003e\n\u003cli\u003eTaste, soften with sweet paprika if needed.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: served with a dollop of sour cream and fresh bread, it tastes like being on holiday.\u003c\/p\u003e\n\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\u003eA paprika blend of eight ingredients with Szechuan pepper\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eFor beef goulash, pörkölt, paprika chicken and Szeged goulash\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor hearty meatballs or meatloaf alongside the goulash, reach for the \u003ca href=\"\/en\/products\/klasse-hackipulver\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlasse minced-meat powder\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to make lamb goulash instead of beef, our \u003ca href=\"\/en\/products\/lammgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elamb spice\u003c\/strong\u003e\u003c\/a\u003e is the right choice. You'll find more ideas for hearty braised dishes in our \u003ca href=\"\/en\/collections\/deutsche-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for German cuisine\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 can I use Hungarian goulash spice for?\u003c\/strong\u003e\u003cbr\u003e\nFor all classic goulash variants: beef goulash, Szeged goulash, pörkölt, kettle goulash and paprika chicken. Also for lecsó and minced-meat pans with paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose Hungarian goulash spice correctly?\u003c\/strong\u003e\u003cbr\u003e\nAs a start, a heaped teaspoon per 500 g of meat. The blend is intense – better to start with a little and taste at the end. Heat can be softened at any time with sweet paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the goulash spice very hot?\u003c\/strong\u003e\u003cbr\u003e\nIt has medium heat. The chili and the Szechuan pepper provide seasoning and warmth, the sweet paprika softens it. If you like it gentler, reduce the amount or add more sweet paprika to the pot at the end.\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 can I use Hungarian goulash spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For all classic goulash variants: beef goulash, Szeged goulash, porkolt, kettle goulash and paprika chicken. Also for lecso and minced-meat pans with paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Hungarian goulash spice correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a start, a heaped teaspoon per 500 g of meat. The blend is intense, better to start with a little and taste at the end. Heat can be softened at any time with sweet paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the goulash spice very hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It has medium heat. The chili and the Szechuan pepper provide seasoning and warmth, the sweet paprika softens it. If you like it gentler, reduce the amount or add more sweet paprika to the pot at the end.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75g","offer_id":50682948354314,"sku":"30458","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":50682948387082,"sku":"23209","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ungarische_gulaschgewuerz-261340.jpg?v=1736522981"},{"product_id":"wildgewurz-1","title":"Game Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGame spice, a strong spice blend for deer, venison and roast game\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGame spice is the warm-savoury blend for everything the hunting season brings to the plate: deer, venison, wild boar, hare and wild fowl. We compose it in our workshop in Klingenberg am Main from juniper berries, three pepper varieties, cocoa, allspice, chaste-tree pepper, coriander, garlic, cinnamon flowers, orange peel, cloves, thyme and cardamom. The character: strong-warm with a juniper-forest note, a fine chocolate depth from the cocoa and a sweetish-floral tip from cinnamon flowers and orange.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGame spice for venison ragout, roast venison, saddle of wild boar, leg of deer, game goulash and braised game roast. Also for red-wine marinades, hearty stews, wild fowl such as pheasant or duck and wintry braised dishes with red cabbage. In game terrines and pâtés, in game meatballs and in game sugo. Rub in dry, briefly sear in hot fat or add to the sauce to braise along.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e game spice is very aromatic. A level teaspoon per 500 g of meat is usually enough to start. The aromas develop further during braising, so it is better to season sparingly and adjust at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic venison ragout in red wine\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA game classic with full seasoning depth for four people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg venison goulash from the shoulder\u003c\/li\u003e\n\u003cli\u003e2 tbsp game spice\u003c\/li\u003e\n\u003cli\u003e500 ml dry red wine, 250 ml game stock\u003c\/li\u003e\n\u003cli\u003e2 onions, 2 garlic cloves, 1 bunch of soup vegetables\u003c\/li\u003e\n\u003cli\u003e2 tbsp clarified butter, 50 g dark chocolate (70%)\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt Flakes\u003c\/strong\u003e\u003c\/a\u003e for the marinade, freshly ground \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e for the hot-fruity finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the venison goulash dry, season with 1 tbsp game spice and salt, sear sharply in clarified butter in portions and remove. Brown onions, garlic and soup vegetables in the roasting pot, deglaze with red wine and game stock, return the meat to the pot, add the rest of the game spice. Braise covered for 90 minutes over low heat. Stir in the chocolate, season the sauce with Tasmanian pepper. Serve with spätzle, red cabbage and cranberries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this game spice?\u003c\/strong\u003e The cocoa binds the juniper berries in velvety and harmonises with the dark chocolate in the sauce. Tasmanian pepper with its fruity-aniseed heat is the exciting alternative to standard pepper and suits the game aromatics like little else.\u003c\/p\u003e\n\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\u003eA spice blend with juniper berries, three pepper varieties and cocoa\u003c\/li\u003e\n\u003cli\u003eA warm-savoury character with a chocolate note and juniper-forest depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as game spice, deer spice, venison spice and braising spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA pepper finish is given by the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e, the oriental-complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or the resinous-balsamic \u003ca href=\"\/en\/products\/monchspfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echaste-tree pepper\u003c\/strong\u003e\u003c\/a\u003e – all three play with the juniper berry in the game spice. Salt for marinade and sauce: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt Flakes\u003c\/strong\u003e\u003c\/a\u003e or the mineral \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e. You can lift the chocolate note of the game spice to a Mexican depth with our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e – a tablespoon in the sauce. For classic game side dishes, our \u003ca href=\"\/en\/products\/lammgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elamb spice\u003c\/strong\u003e\u003c\/a\u003e rounds out the range, and the \u003ca href=\"\/en\/products\/ungarisches-gulaschgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian goulash spice\u003c\/strong\u003e\u003c\/a\u003e for the game-goulash variant. A sweet-fruity side is provided by our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eWhich game do I season with game spice?\u003c\/strong\u003e\u003cbr\u003e\nClassically deer, venison, wild boar, hare and fallow deer. Also very well suited for wild fowl such as pheasant, wild duck and quail. For game goulash, roast game, game terrines and game ragouts. With hare and tender cuts, dose a little more sparingly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy the cocoa in the game spice?\u003c\/strong\u003e\u003cbr\u003e\nDark cocoa brings a fine bitter-sweet depth that gives the game aroma a rounded finish and embeds the juniper berries in velvety. In Mexico and France a classic seasoning component for game ragouts and \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I best season roast game?\u003c\/strong\u003e\u003cbr\u003e\nRub the roast with game spice and salt the day before and let it steep overnight in the fridge. Before roasting, warm it briefly, sear sharply and braise until done in the oven or roasting pot. The spice releases its depth into the roasting sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from plain juniper berries?\u003c\/strong\u003e\u003cbr\u003e\nJuniper berries are a single spice with a forest-resin note, perfect for sauerkraut and pickling brines. Game spice is a finished composition of juniper berries plus twelve further components that round off braised dishes without any further seasoning.\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\": \"Which game do I season with game spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically deer, venison, wild boar, hare and fallow deer. Also very well suited for wild fowl such as pheasant, wild duck and quail. For game goulash, roast game, game terrines and game ragouts. With hare and tender cuts, dose a little more sparingly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why the cocoa in the game spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dark cocoa brings a fine bitter-sweet depth that gives the game aroma a rounded finish and embeds the juniper berries in velvety. In Mexico and France a classic seasoning component for game ragouts and Mole.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I best season roast game?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rub the roast with game spice and salt the day before and let it steep overnight in the fridge. Before roasting, warm it briefly, sear sharply and braise until done in the oven or roasting pot. The spice releases its depth into the roasting sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from plain juniper berries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Juniper berries are a single spice with a forest-resin note, perfect for sauerkraut and pickling brines. Game spice is a finished composition of juniper berries plus twelve further components that round off braised dishes without any further seasoning.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50684501524746,"sku":"30465","price":11.69,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684501557514,"sku":"23212","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wildgewuerz_befe97fb-826b-4cd1-ba70-14ad859b264e-152915.jpg?v=1736523083"},{"product_id":"steakpfeffer-gewurzamt-1","title":"Steak Pepper Gewürzamt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt, a roasted pepper blend with garlic for steak and game\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSteak Pepper Gewürzamt is our answer to the question \"which pepper for the steak?\" Four pepper varieties meet roasted garlic and are coarsely cracked instead of ground – so every bite gets a little pepper moment, instead of just a general seasoning. The secret lies in the composition: \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e for the fruity depth, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for round warmth, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e for freshness and allspice for the sweet-warm peak. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for beef fillet, entrecôte, rump steak, T-bone and brisket. Seasons game dishes such as saddle of deer, venison and wild boar as well as hearty pot roasts and sauerbraten. Also in dark sauces, BBQ marinades and on minced-meat burgers. Before searing or grilling, apply generously to the meat or scatter fresh over the finished steak right after resting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the cracked garlic burns in fat that is too hot and turns bitter. Better to salt the steak, sear it and add the steak pepper only after resting – this gives the best aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet with a steak-pepper crust\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA beef fillet that proves why a good pepper blend is more important than the most expensive cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (200 g each)\u003c\/li\u003e\n\u003cli\u003e3 tbsp Steak Pepper Gewürzamt\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary, 1 garlic clove\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and season only with salt. Heat the pan strongly, add the butter-oil mixture, sear the fillets two minutes per side. Add garlic and rosemary, baste with butter. Take the fillets out of the pan, scatter generously with steak pepper and let rest for 5 minutes. Before serving, top with a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our steak pepper?\u003c\/strong\u003e Industrial steak pepper often contains salt, starch and flavourings, plus ground peppercorns with little character. Our blend is a pure pepper composition of four single-variety peppers – every bite is different, every steak tastes more layered.\u003c\/p\u003e\n\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\u003eSteak pepper from four pepper varieties and roasted garlic\u003c\/li\u003e\n\u003cli\u003eCoarsely cracked instead of ground for more bite\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for pure pepper rather than a blend, reach for the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the alternative of three black peppers, or the fruity blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e with Szechuan and lemon myrtle. For grill fans with a BBQ preference, \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e adds a roasted blend with tomato and paprika. For the French steak butter, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eWhen do I add the steak pepper to the steak?\u003c\/strong\u003e\u003cbr\u003e\nOnly after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting – that's how every steak pro does it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use steak pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes steak pepper from a normal pepper blend?\u003c\/strong\u003e\u003cbr\u003e\nThe steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e is finer, more versatile and tastes fresher.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich four pepper varieties are in it?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e and allspice. Plus roasted garlic. Each variety brings its own note: Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\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\": \"When do I add the steak pepper to the steak?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting, that is how every steak pro does it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use steak pepper for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes steak pepper from a normal pepper blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like Sieben is finer, more versatile and tastes fresher.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which four pepper varieties are in it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tellicherry pepper, long pepper, grains of paradise and allspice. Plus roasted garlic. Each variety brings its own note: Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50682999177482,"sku":"30720","price":12.59,"currency_code":"EUR","in_stock":true},{"title":"9 g","offer_id":50907560476938,"sku":"23559","price":2.69,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682999144714,"sku":"20769","price":53.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/steakpfeffer-gewuerzamt-357288.jpg?v=1736522856"},{"product_id":"butterbrot-gewuerz-dose","title":"Butterbrot Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eButterbrot Seasoning — a hearty seasoning salt for bread, tomato and radish\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eButterbrot Seasoning is a classic German seasoning salt that lifts any open sandwich, any tomato-mozzarella and any radish slice to a new level. We compose it in our workshop in Klingenberg am Main from two salts and seven spices: fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e as the base, smoky Salish Alderwood sea salt, caraway, black pepper, cumin, coriander, nigella, nutmeg, lemon peel and garlic. A subtle composition with depth and a light smoky note.\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\u003eA bread seasoning for buttered bread, tomato-mozzarella, avocado bread, radish, raw vegetables, steamed and boiled potatoes, quark, cream cheese and salads. Scatter fresh over the dish, don't cook it in, or the fine aromas escape. A small pinch is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Butterbrot Seasoning already contains two salts. Please don't add extra salt, or the bread turns too salty. A pinch is usually enough for one slice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice a ripe tomato and a buffalo mozzarella, arrange them alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and add a few basil leaves.\u003c\/li\u003e\n\u003cli\u003eScatter a pinch of Butterbrot Seasoning over the top and serve immediately.\u003c\/li\u003e\n\u003c\/ol\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\u003eSeasoning salt with Luisenhaller deep-rock salt and smoky Salish Alderwood sea salt\u003c\/li\u003e\n\u003cli\u003eWith caraway, cumin, coriander, nigella and nutmeg\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a bread, tomato and radish seasoning\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\u003eIf you want to use the salt on its own, reach for \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e as an everyday salt. For steak and game, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e with three black peppers is a great addition. As a fruity finishing pepper we recommend the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. For vegetables and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is ideal.\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 can I use Butterbrot Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Salish Alderwood sea salt?\u003c\/strong\u003e\u003cbr\u003e\nA Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Butterbrot Seasoning already contains two salts — Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Butterbrot Seasoning for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\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 can I use Butterbrot Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Salish Alderwood sea salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Butterbrot Seasoning already contains two salts, Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Butterbrot Seasoning for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50683000160522,"sku":"30786","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50683000127754,"sku":"31251","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50683000094986,"sku":"23133","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683000193290,"sku":"22775","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/butterbrot_gewuerz-790997.jpg?v=1736523189"},{"product_id":"schwarzer-kerala-pfeffer","title":"Black Kerala Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Kerala pepper, single-origin from Periyar in India\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, salt the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, do not pepper, otherwise the pepper burns in the pan and turns bitter.\u003c\/li\u003e\n\u003cli\u003eAfter resting, top with freshly ground Kerala pepper, a drop of good olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAroma and heat\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.\u003c\/p\u003e\n\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\u003eSingle-origin from Periyar, Kerala (India)\u003c\/li\u003e\n\u003cli\u003eFresh-ethereal, medium heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet Kerala style\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (180 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp whole black Kerala peppercorns, freshly coarsely mortared\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Kerala pepper?\u003c\/strong\u003e The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for more seasoning depth rather than pure heat, reach for our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the compact variant of three black pepper varieties, and our \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e is worth a look. If you're looking for a \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e as a single-variety special guest, you'll find it too. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eWhere does the Kerala pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the Kerala pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes Kerala pepper from \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003eTellicherry\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the state of Kerala but are different harvest grades. \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the Kerala pepper come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Kerala pepper hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes Kerala pepper from Tellicherry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683025457418,"sku":"30824","price":8.54,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50683025490186,"sku":"31255","price":4.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907124990218,"sku":"23549","price":2.69,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683025522954,"sku":"15737","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzer_kerala-pfeffer-869576.jpg?v=1736522842"},{"product_id":"kaffee-curry-1","title":"Coffee Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoffee Curry, a curry blend with strong Klingenberg coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStrong coffee meets the seasoning of a classic curry. The base is the Fuego del Sol, a coffee roasted especially for this blend by the Kaffee Braun roastery in Klingenberg. Its roasted notes give the curry a dark depth that feels surprisingly natural, not dominant but integrating. Made and packed 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\u003eCoffee Curry gives meat, vegetable and lentil curries a dark depth and works just as well as a dry rub for beef, lamb and game before grilling or frying. In marinades with oil and yoghurt it seasons poultry and lamb, worked into sweet potatoes, pumpkin or oven vegetables it becomes a hearty side, and in goulash or slow braised roasts it unfolds its full warmth with a dark stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e briefly roast the curry along while searing so the roasted aromas develop fully, but don’t let it get too hot, or the turmeric and coffee turn bitter.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: sweet-potato curry with coffee\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple vegan curry that shows off the blend’s dark depth perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g sweet potatoes, diced\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 garlic cloves\u003c\/li\u003e\n\u003cli\u003e1 tsp coffee curry\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp coconut oil\u003c\/li\u003e\n\u003cli\u003ejuice of 1 lime, fresh coriander\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Fry the sweet potatoes in coconut oil. Add onion and garlic, stir in the coffee curry and roast briefly. Deglaze with coconut milk and simmer for 15 minutes until the sweet potatoes are soft. Season with lime juice and salt, garnish with fresh coriander and serve with basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Coffee Curry?\u003c\/strong\u003e The Fuego del Sol gives the dish an almost chocolatey depth that a normal curry doesn’t have, without tasting of coffee in the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat’s in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is the Fuego del Sol at 28%, an exclusive roast by Kaffee Braun. Added to it are classic curry spices such as black pepper, fenugreek, turmeric, ginger, coriander, fennel, cloves, dried tomatoes, galangal, garlic, cumin, star anise, juniper, nutmeg, chili, bay and cardamom.\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\u003eA curry blend with 28% roasted Fuego del Sol coffee\u003c\/li\u003e\n\u003cli\u003eAn exclusive roast by Kaffee Braun from Klingenberg\u003c\/li\u003e\n\u003cli\u003eDark, almost chocolatey depth without a dominant coffee taste\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, rubs, marinades and braises\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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\u003eThe classic curry family: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For steak variations \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e fits, as a salt finish \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You’ll find the whole range in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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\u003eHow much coffee is in it?\u003c\/strong\u003e\u003cbr\u003e28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the curry taste of coffee?\u003c\/strong\u003e\u003cbr\u003eNo, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the blend?\u003c\/strong\u003e\u003cbr\u003e1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Coffee Curry?\u003c\/strong\u003e\u003cbr\u003eStore dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How much coffee is in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\"}},{\"@type\":\"Question\",\"name\":\"Does the curry taste of coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Coffee Curry?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683745632522,"sku":"30903","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683745599754,"sku":"23215","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kaffee-curry-996450.jpg?v=1738084187"},{"product_id":"chinese-wokspice-2","title":"Chinese Wokspice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChinese Wokspice, an Asian spice blend for wok dishes with meat, tofu and vegetables\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChinese Wokspice is our Asian-inspired spice blend of sixteen ingredients, tuned to the high heat and short cooking time of the wok. We compose it in our workshop in Klingenberg am Main – with roasted onions, Szechuan pepper, lemongrass, star anise and coriander leaves at its heart. The character: full-bodied and savoury with an Asian depth that gives your wok dish character in minutes.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor chicken, beef, pork, tofu and vegetables from the wok. Also for quick pan dishes, fried rice and Asian noodle soups. Scatter on towards the end of cooking and let it rest briefly, don't heat it too long, as the leaf components are delicate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our spice blends are deliberately intense – start sparingly and taste at the end. Half to one teaspoon per portion is enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: wok chicken with Chinese Wokspice\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick wok dish that's on the table in ten minutes and shows how much aroma is in the blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g chicken breast, in strips\u003c\/li\u003e\n\u003cli\u003e2 handfuls of mixed vegetables (pepper, broccoli, carrot)\u003c\/li\u003e\n\u003cli\u003e2 tsp Chinese Wokspice\u003c\/li\u003e\n\u003cli\u003e2 tbsp soy sauce or a dash of \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami Umami\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp neutral oil, 1 lime\u003c\/li\u003e\n\u003cli\u003eRice or noodles to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the oil strongly in the wok. Sear the chicken in batches and remove. Stir-fry the vegetables for one to two minutes, return the meat to the wok. Reduce the heat, scatter in two teaspoons of Chinese Wokspice, fold in briefly and let it rest for a minute. Season with soy sauce and a dash of lime juice. Serve with rice or noodles.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSixteen ingredients with roasted onions as the base: pepper, garlic, chili, paprika and liquorice for spice and sweetness, plus Szechuan pepper, ginger, star anise, coriander, fennel and cinnamon for the typically Asian depth. Lemongrass, coriander leaves, cardamom and cloves round off the blend, fresh and aromatic.\u003c\/p\u003e\n\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\u003eAsian spice blend of 16 ingredients\u003c\/li\u003e\n\u003cli\u003eWith roasted onions, Szechuan pepper and lemongrass\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor meat, tofu and vegetables – dose sparingly\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor even more Asian heat, our \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e, the Japanese seven-spice blend, is ideal. If you prefer a curry note, reach for \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e. As an umami boost, \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami Umami\u003c\/strong\u003e\u003c\/a\u003e fits into any wok sauce, and for a fresh pepper finish the fruity blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 can I use Chinese Wokspice for?\u003c\/strong\u003e\u003cbr\u003e\nFor all wok dishes with meat, tofu, vegetables, noodles and fried rice. Also in Asian pan dishes and noodle soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose it correctly?\u003c\/strong\u003e\u003cbr\u003e\nHalf a teaspoon to a teaspoon per portion is enough. Always scatter it on at the end of cooking and let it rest briefly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should Chinese Wokspice not be heated too strongly?\u003c\/strong\u003e\u003cbr\u003e\nThe blend contains coriander leaves and lemongrass, which lose their aroma at too high a heat. Better to scatter on at the end and let it rest briefly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Chinese Wokspice spicy?\u003c\/strong\u003e\u003cbr\u003e\nThanks to chili and Szechuan pepper the blend has a pleasant but moderate heat with the typical tingling Szechuan effect. If you like more fire, combine it with Togarashi.\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 can I use Chinese Wokspice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For all wok dishes with meat, tofu, vegetables, noodles and fried rice. Also in Asian pan dishes and noodle soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose it correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Half a teaspoon to a teaspoon per portion is enough. Always scatter it on at the end of cooking and let it rest briefly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should Chinese Wokspice not be heated too strongly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The blend contains coriander leaves and lemongrass, which lose their aroma at too high a heat. Better to scatter on at the end and let it rest briefly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Chinese Wokspice spicy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thanks to chili and Szechuan pepper the blend has a pleasant but moderate heat with the typical tingling Szechuan effect. If you like more fire, combine it with Togarashi.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683057275146,"sku":"30972","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683057242378,"sku":"23208","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chinese_wokspice-769156.jpg?v=1736523027"},{"product_id":"kartoffelstampfgewuerz-dose","title":"Mashed Potato Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMashed Potato Seasoning — the seasoning for creamy mashed potatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMashed Potato Seasoning is our classic for any dish that wants to make more of a potato. We compose it in our workshop in Klingenberg am Main from roasted onions, salt, coriander, caraway, mace, black pepper, blue fenugreek, smoked salt, cumin, garlic and allspice. A warm, hearty blend with fine depth that turns ordinary mash into a proper main meal.\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\u003eClassically for creamy mashed and stamped potatoes. Also excellent in potato soups, stews, carrot and celeriac mash, sweet-potato mash, potato bakes, vegetable gratins and fried potatoes. A teaspoon per 1 kg of potatoes is usually enough to start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Mashed Potato Seasoning already contains salt and smoked salt. Please go easy on additional salt when cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic mashed potatoes in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel 1 kg of floury potatoes and boil them soft in salted water.\u003c\/li\u003e\n\u003cli\u003eDrain and press through a ricer or mash with a masher.\u003c\/li\u003e\n\u003cli\u003eFold in 200 ml warm milk and 50 g butter, add a teaspoon of Mashed Potato Seasoning and stir briefly.\u003c\/li\u003e\n\u003cli\u003eSeason with freshly grated \u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e, and adjust with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e if needed.\u003c\/li\u003e\n\u003c\/ol\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\u003eClassic potato seasoning with roasted onions and blue fenugreek\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for mash, stamped potatoes, soups and bakes\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 vegetable and stew dishes, reach for \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e. Over bread, tomato and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For salads, the \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. As a pepper finish, use \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. As an everyday salt we recommend \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\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 can I use Mashed Potato Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nBlue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mashed Potato Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the seasoning also suitable for sweet potatoes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\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 can I use Mashed Potato Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is blue fenugreek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Blue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Mashed Potato Seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the seasoning also suitable for sweet potatoes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683831779594,"sku":"30977","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683831746826,"sku":"31262","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683831714058,"sku":"23139","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffelstampfgewuerz_0c961f12-a880-402d-b877-94db0714ef11-642204.jpg?v=1738001174"},{"product_id":"gewurzamt-vadouvan-1","title":"Vadouvan","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVadouvan, a fermented Indo-French spice blend with umami depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVadouvan is one of the most fascinating spice preparations in the world: Indo-French in tradition, fermented like a fine umami paste, rich and complex like a perfected curry. Born in the former French colonial territory of Pondicherry on the Indian coast, Vadouvan unites Indian curry aromas with the refining influence of French cooking. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweated in butter or oil, the blend develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use Vadouvan\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables, meat or pulses and fry as usual.\u003c\/li\u003e\n\u003cli\u003ePour in stock, coconut milk or cream and season to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not burn Vadouvan at too high a heat, or the spices turn bitter. Store cool, dry and tightly closed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is Vadouvan good for?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Vadouvan also shines in yoghurt-based sauces or tahini dressings.\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\u003eA fermented blend of onions, garlic, lentils and Indian spices\u003c\/li\u003e\n\u003cli\u003eComplex umami depth instead of pure heat\u003c\/li\u003e\n\u003cli\u003eIdeal for curries, broths, cream sauces and marinades\u003c\/li\u003e\n\u003cli\u003eMade and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAvailable in the 7 g sample size and the 70 g tin\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\u003eOn a vadouvan base: our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for quick everyday cooking and the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e. For the Indian world of spice: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\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 is Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes is Vadouvan good for?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Vadouvan used correctly?\u003c\/strong\u003e\u003cbr\u003e\nSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\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 is Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Vadouvan taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes is Vadouvan good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Vadouvan used correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683585429770,"sku":"30986","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683585397002,"sku":"23216","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzamt-vadouvan-252768.jpg?v=1738084125"},{"product_id":"gemuseschmackes-dose","title":"Gemüseschmackes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGemüseschmackes, the all-purpose seasoning secret with vadouvan depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes 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.\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\u003eGemüseschmackes 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean roasted vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003eOn a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast the vegetables for 25 to 30 minutes until golden, turning once.\u003c\/li\u003e\n\u003cli\u003eTo finish, season with a little \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e and serve with a yoghurt dip or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAt its core is fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e 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.\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\u003eAll-purpose blend with fermented vadouvan, tomato and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eUmami-like depth with a warm herb heart and a fine heat\u003c\/li\u003e\n\u003cli\u003eReady-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 pure, unblended base, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt Vadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to season with salt, go for \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzsalz-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Curry\u003c\/strong\u003e\u003c\/a\u003e. For rustic breads and dips we recommend \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\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 is the difference between Gemüseschmackes and Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes builds on vadouvan and extends it considerably. While \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gemüseschmackes best for?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Gemüseschmackes?\u003c\/strong\u003e\u003cbr\u003e\nAs 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gemüseschmackes vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\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 is the difference between Gemüseschmackes and Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Gemüseschmackes best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Gemüseschmackes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gemüseschmackes vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50683412578570,"sku":"30993","price":9.89,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683412545802,"sku":"31258","price":6.11,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907249279242,"sku":"23552","price":2.69,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683412611338,"sku":"22776","price":53.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemueseschmackes-870649.jpg?v=1738084123"},{"product_id":"hollands-frittenwurze-2","title":"Dutch Fries Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDutch fries seasoning, the chips salt from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDutch fries seasoning is our bestseller for everything fried, roasted and from the air fryer. In our workshop in Klingenberg am Main we mix salt, tomato, paprika, garlic, onion, parsley, lovage and a few secret components that make up the profile. The character: savoury-tomatoey on the attack, garlic-warm in the background, with a herby lovage depth and a saltiness that sits exactly on the crisp chips – without sliding off.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDutch fries seasoning is an all-rounder for deep fryer, oven and air fryer: for classic chips, sweet-potato fries, wedges, potato wedges, rösti, hash browns and fried potatoes. Also over burger patties, hot dogs, filled wraps, grilled corn on the cob or as a seasoning salt in salad dressing. Dust straight from the pan or fryer with the fries seasoning, toss briefly – done. If you fancy some variation, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e as a dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dutch fries seasoning already contains salt. Please don't add extra salt, or the dish will be too salty. Season chips only after frying or baking, never before – otherwise the garlic burns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: home-made oven wedges with garlic aioli\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA chips classic at restaurant level, on the table in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg waxy potatoes, unpeeled and cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp Dutch fries seasoning (to scatter after baking)\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e (to scatter)\u003c\/li\u003e\n\u003cli\u003eFor the aioli: 200 g mayonnaise, 3 cloves of garlic pressed, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e for the aioli freshness kick\u003c\/li\u003e\n\u003cli\u003eFresh parsley to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Soak the potato wedges in cold water for ten minutes (draws out the starch and makes them crisper), drain, pat dry well. Mix with olive oil, spread in a single layer on a baking tray. Bake at 220 °C fan for 30 minutes, turning once. Take out of the oven, immediately dust hot with Dutch fries seasoning and sweet paprika, toss. Stir an aioli from mayo, garlic, lemon and garden-herb salad seasoning – ready in 30 seconds. Serve with fresh parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Dutch fries seasoning?\u003c\/strong\u003e Lovage is the secret weapon. While standard chips salts rely only on salt and garlic powder, lovage brings in the herby depth that lifts chips from \"tasty\" to \"exceptional\". Just as important: seasoning only after frying – the aromas then stay intact.\u003c\/p\u003e\n\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\u003eA seasoning salt with tomato, paprika, lovage and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for chips, wedges, fried potatoes, rösti and burgers\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mashed potato and mash, reach for the \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e – the potato-heavy sister of the fries seasoning. Over bread and dripping bread, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebread-and-butter spice\u003c\/strong\u003e\u003c\/a\u003e is first choice. For the salad bowl alongside: \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e. Classic companions to a bratwurst are our \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for rolls and our \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e as a spread. For the hot variant: a dollop of \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e in the mayo. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eWhen do I season chips with the fries seasoning?\u003c\/strong\u003e\u003cbr\u003e\nAlways only after frying or baking, immediately as they come out of the hot fat or oven – the seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it also work in the air fryer?\u003c\/strong\u003e\u003cbr\u003e\nYes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint – it works more concentrated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Dutch fries seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nOver avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings – half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\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\": \"When do I season chips with the fries seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always only after frying or baking, immediately as they come out of the hot fat or oven. The seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it also work in the air fryer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint, it works more concentrated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Dutch fries seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings: half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"140 g","offer_id":50683645952266,"sku":"30997","price":7.46,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":50786693677322,"sku":"23561","price":2.69,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683645985034,"sku":"22779","price":22.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/hollands-frittenwuerze.jpg?v=1738650463"},{"product_id":"omas-sossengewurz-1","title":"Grandma's Sauce Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrandma's sauce spice, for a dark sauce you can never get enough of\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGrandma's sauce spice is our insider tip for gravies, ragouts and braising bases that gives every Sunday roast and every game ragout the depth of a restaurant sauce. We compose it in our workshop in Klingenberg am Main from 20 components, with cocoa, roasted onions, tomatoes, dates, pumpernickel, bay, pepper, allspice, lingonberries, mustard, juniper, elderberries, lovage and a range of further aromatics. Savoury, ethereal, complex and pure umami.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIdeal for dark sauces, gravies, game and lamb ragouts, braising bases, roulade sauce, roast stock and braised roast. Also in lentil stew, creamy mushroom sauces and dumpling sauce. Standard dosing: two heaped teaspoons per 500 ml of base stock or sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Start with two heaped teaspoons per 500 ml and season again at the end. Since roast stocks and broths are often already salty, adjust the salt only at the very end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic gravy in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePour the roasting juices from the pan, top up in a pot with 500 ml stock or water.\u003c\/li\u003e\n\u003cli\u003eStir in two heaped teaspoons of Grandma's sauce spice, bring briefly to the boil, then simmer gently for ten minutes.\u003c\/li\u003e\n\u003cli\u003eBind lightly with a cold butter-flour beurre manié, or round off with two tablespoons of cream and a dash of red wine.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with a pinch of \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e as a pepper finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\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\u003eA classic German sauce spice from 20 components\u003c\/li\u003e\n\u003cli\u003eWith cocoa, pumpernickel and dates for dark depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for gravies, ragouts and braising bases\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor liquid umami depth in the same aroma world, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e or the pure stock variant \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. For steak and roast game, our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e fits. A pepper finish comes from the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend or the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For classic mashed potato as a side, reach for \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eHow do I dose Grandma's sauce spice?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: two heaped teaspoons per 500 ml of base stock or sauce. Less for smaller amounts or lighter sauces. If the sauce is already savoury, better to start with half a teaspoon and season again at the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is Grandma's sauce spice especially good for?\u003c\/strong\u003e\u003cbr\u003e\nA classic for gravy, game and lamb ragouts, roulades, braised roast, sauerbraten and braising bases. Also in lentil stew, creamy mushroom sauce and garlic sauce. A secret weapon for anything that may braise or simmer for a long time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does the cocoa bring to the blend?\u003c\/strong\u003e\u003cbr\u003e\n100% pure cocoa gives the sauce the dark depth and a subtle bitterness that makes game ragouts and braised roasts unmistakable. A classic of Italian and Mexican cooking that merges with our German braised-dish profile.\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\": \"How do I dose Grandma's sauce spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb two heaped teaspoons per 500 ml of base stock or sauce. Less for smaller amounts or lighter sauces. If the sauce is already savoury, better to start with half a teaspoon and season again at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Grandma's sauce spice especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A classic for gravy, game and lamb ragouts, roulades, braised roast, sauerbraten and braising bases. Also in lentil stew, creamy mushroom sauce and garlic sauce. A secret weapon for anything that may braise or simmer for a long time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the cocoa bring to the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"100% pure cocoa gives the sauce the dark depth and a subtle bitterness that makes game ragouts and braised roasts unmistakable. A classic of Italian and Mexican cooking that merges with our German braised-dish profile.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683112325386,"sku":"31035","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683112358154,"sku":"23217","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/omas-sossengewuerz-859093.jpg?v=1738084241"},{"product_id":"tandoori-masala-1","title":"Tandoori Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTandoori Masala, an authentic Indian marinade blend from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTandoori Masala is the blend that gives a chicken the famous red-orange colour and the warm-savoury aroma of the Indian clay oven. We compose it in our workshop in Klingenberg am Main from annatto seed, tomato flakes, cumin, coriander, cardamom, ginger, garlic and many other Indian spices. The profile: earthy-warm with a medium heat and a lightly tangy-sweet finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically as a yoghurt marinade for chicken legs, lamb skewers or prawns, left to steep for at least four hours. Briefly roasted on its own in hot ghee or \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and deglazed with coconut milk, it makes a quick curry sauce. Over roasted cauliflower or sweet-potato wedges, simply mix one tablespoon with a little \u003ca href=\"\/en\/products\/gewuerzpaprika-kernoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epaprika seed oil\u003c\/strong\u003e\u003c\/a\u003e and braise in the oven at 200 °C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tandoori unfolds its full depth only through acidity such as yoghurt, buttermilk or lime juice. Dry scattering works, but stays only half as aromatic.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tray-baked tandoori chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJuicy tandoori chicken from the oven, with no clay oven needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 skinless chicken legs\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tandoori Masala\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eJuice of a lime\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the yoghurt with tandoori, lime juice, grated garlic, ginger and salt. Marinate the chicken in it for at least four hours, better overnight. Place on a baking tray lined with baking paper, drizzle with walnut oil and roast in a preheated oven at 220 °C top\/bottom heat for 35 to 40 minutes until the skin takes colour. Serve with mint yoghurt and basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this tandoori?\u003c\/strong\u003e The red-orange colour comes naturally from annatto seed, red sandalwood and turmeric, not from synthetic dye. That keeps the colour real and the aroma rounder. A splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e for freshness at the table goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe red-orange colour comes naturally from annatto seed, red sandalwood, turmeric and tomato flakes. The warm aroma is carried by cumin, coriander, cardamom, allspice, long pepper, cloves, mace and cinnamon, plus ginger and garlic. Chili gives the medium heat, a trace of acerola the fine acidity, and fenugreek and bay round off the blend.\u003c\/p\u003e\n\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\u003eRed-orange colour naturally from annatto, sandalwood and turmeric\u003c\/li\u003e\n\u003cli\u003eMedium heat, earthy-warm from cumin and coriander\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, long-lasting in dry storage\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\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 yoghurt variant, a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e is the fruity counterpoint. If you want it hotter, add \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e; for something milder, reach for \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For Indian flatbread, \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e works as a topping, and a splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e brings acidity to tandoori lamb. For the seasoned butter for naan we recommend \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eIs tandoori very hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium heat, noticeably milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e, but stronger than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a clay oven?\u003c\/strong\u003e\u003cbr\u003e\nNo. An oven at high heat of 220 to 240 °C on baking stone or pizza steel gives a very good result. A grill with a lid also works.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does Tandoori Masala keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to do if the marinade tastes too salty?\u003c\/strong\u003e\u003cbr\u003e\nAdd more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\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\": \"Is tandoori very hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium heat, noticeably milder than our Curry Dragon, but stronger than Curry Maharadja.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a clay oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. An oven at high heat of 220 to 240 degrees on baking stone or pizza steel gives a very good result. A grill with a lid also works.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does Tandoori Masala keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"In the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What to do if the marinade tastes too salty?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Add more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50907452506378,"sku":"31061","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907454177546,"sku":"23557","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tandoori_masala-641973.jpg?v=1736522975"},{"product_id":"gyros-gewurz","title":"Gyros Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGyros spice, Greek seasoning for gyros, souvlaki and bifteki\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWith our gyros spice you bring the Greek taverna home. We blend it in our workshop in Klingenberg am Main from 15 components, with sweet and hot paprika, oregano, garlic, onions, marjoram, rosemary, thyme and Mediterranean herbs. Warm, herbaceous and with the typically Greek paprika depth that makes meat off the spit irresistible.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for pork gyros on the spit or in the pan, for bifteki (Greek meatballs with feta), souvlaki (lamb or pork skewers), minced meat and Mediterranean pan dishes. Also with grilled halloumi and aubergines. Best stirred into a marinade with olive oil and lemon juice, letting the meat steep for a few hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend already contains sea salt, so add extra salt only sparingly at the end. For a crisp gyros, sear the marinated meat in batches rather than overloading the pan, otherwise it draws water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: quick pork gyros\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom steak to juicy gyros with tzatziki in just over two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g pork neck, in strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp gyros spice\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, pressed\u003c\/li\u003e\n\u003cli\u003ePita bread, tzatziki and salad to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the meat strips with gyros spice, olive oil, lemon juice and garlic and marinate cool for two hours. Sear in batches in a hot pan for eight to ten minutes, until the edges are crisp. Serve with pita bread, tzatziki, onions and tomato salad.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweet and hot paprika form the fruity-warm core with a gentle heat. Oregano, marjoram, rosemary and thyme bring the Mediterranean herb seasoning, garlic and onions the savoury depth. Coriander, cumin and bay round off the blend, while a touch of cane sugar catches the acidity of the tomato.\u003c\/p\u003e\n\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\u003eA Greek blend of 15 components with paprika and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eA classic for gyros, bifteki and souvlaki\u003c\/li\u003e\n\u003cli\u003eAlso for lamb skewers, minced meat and feta\u003c\/li\u003e\n\u003cli\u003eUse with olive oil and lemon as a marinade\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\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 Greek table: \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt and \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e for the tzatziki. For more smoky depth in the meat, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e. Stay Mediterranean with \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, or turn up the heat with \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced-meat dishes. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eHow do I dose gyros spice?\u003c\/strong\u003e\u003cbr\u003e\nAbout one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat is the blend suitable for?\u003c\/strong\u003e\u003cbr\u003e\nClassically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the meat need to marinate?\u003c\/strong\u003e\u003cbr\u003e\nTwo to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat works as a side?\u003c\/strong\u003e\u003cbr\u003e\nClassically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\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\": \"How do I dose gyros spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat is the blend suitable for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the meat need to marinate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What works as a side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50907269660938,"sku":"31179","price":9.89,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907273298186,"sku":"23553","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gyros-gewuerz-879150.jpg?v=1738084186"},{"product_id":"sumach-2","title":"sumac","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSumac, the sour-fruity key spice of Turkish cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSumac (also called the vinegar berry) is the dried and ground stone fruit of the sumac shrub – and perhaps the most defining spice of Turkish, Lebanese and Persian cooking. What lemon is to Mediterranean cooking, sumac is to the Middle East: the acidity that makes a dish shine without being liquid. In taste it combines fruity acidity with a slightly tart, almost dry-dusty note and a discreet sweetness. We pack it gently in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for aubergine dishes, lentils, chickpeas, hummus, yoghurt dips and fattoush salad. Seasons chicken, lamb, fish, seafood and grilled vegetables. Also over raw onions with Turkish grilled meat, in rice dishes and salad dressings. A component of our Levantine spice blend \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e. Scatter fresh over the finished dish for full effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e sumac is sensitive to heat. Please do not cook with it, but scatter it as a finishing spice over the finished dish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: fattoush salad in 15 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Lebanese bread salad – the best recipe to get to know the acidity of sumac.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 flatbreads, toasted in pieces\u003c\/li\u003e\n\u003cli\u003e2 tomatoes, 1 cucumber, 1 red pepper, 1 red onion\u003c\/li\u003e\n\u003cli\u003e1 bunch flat-leaf parsley, 1 bunch mint\u003c\/li\u003e\n\u003cli\u003e2 tbsp sumac\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e (optional)\u003c\/li\u003e\n\u003cli\u003e4 tbsp olive oil, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Tear the flatbread into bite-sized pieces and toast crisp in the oven or pan. Coarsely dice the vegetables, finely chop the herbs. Put everything in a large bowl. Stir a dressing of olive oil, lemon, a tablespoon of sumac, salt and pepper. Pour over the salad, toss. Scatter with the second tablespoon of sumac and the toasted bread pieces, serve at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy sumac instead of lemon?\u003c\/strong\u003e Lemon brings only acidity; sumac combines acidity with fruit and a fine astringency. That makes the salad more layered. The bread pieces also stay crisp with sumac instead of soggy.\u003c\/p\u003e\n\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\u003eGround sumac (vinegar berry), fruity-sour\u003c\/li\u003e\n\u003cli\u003eA classic of Turkish, Lebanese and Persian cooking\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSumac is a main component of our Levantine blend \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e with wild thyme, sesame and black cumin. In the \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e too, sumac provides the citrusy freshness. Classic companions are \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e for lamb dishes and \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e for couscous. For hummus, \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e also fits and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for the heat.\u003c\/p\u003e\n\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 can I use sumac for?\u003c\/strong\u003e\u003cbr\u003e\nFor fattoush salad, hummus, aubergine dishes, lamb, chicken, fish, seafood, lentils, chickpeas, rice dishes and salad dressings. Classically over raw onions with Turkish grilled meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does sumac taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-sour with a light astringency, similar to lemon but more complex. A discreet sweetness rounds off the profile. Not hot, not bitter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use sumac instead of lemon?\u003c\/strong\u003e\u003cbr\u003e\nYes, in many dishes sumac is the better choice because it provides acidity without liquid. Especially practical with salads that should not go soggy, and with marinades where lemon would break down the meat too much.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I cook sumac?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. Heat destroys the fine aromas. Best to scatter sumac onto the finished dish or stir it into the dressing. Only in marinades may it steep, because the temperatures there are low.\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 can I use sumac for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fattoush salad, hummus, aubergine dishes, lamb, chicken, fish, seafood, lentils, chickpeas, rice dishes and salad dressings. Classically over raw onions with Turkish grilled meat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does sumac taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fruity-sour with a light astringency, similar to lemon but more complex. A discreet sweetness rounds off the profile. Not hot, not bitter.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use sumac instead of lemon?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, in many dishes sumac is the better choice because it provides acidity without liquid. Especially practical with salads that should not go soggy, and with marinades where lemon would break down the meat too much.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I cook sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Better not. Heat destroys the fine aromas. Best to scatter sumac onto the finished dish or stir it into the dressing. Only in marinades may it steep, because the temperatures there are low.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50906993852682,"sku":"31190","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50907015348490,"sku":"23548","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sumach-328411.jpg?v=1736522974"},{"product_id":"zatar-2","title":"Zatar","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eZatar, a Levantine herb blend with sumac, sesame and wild thyme\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eZatar (also za'atar or zaatar) is the most important herb blend of the Levant – from Lebanon via Syria to Israel and Palestine. We mix it in our workshop in Klingenberg am Main from roasted sesame, sumac, wild thyme, lemon thyme and a trace of nigella and salt. The profile: citrus-tart from the sumac, resinous-earthy from the wild thyme, nutty-warm from the sesame.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically, mix 2 tbsp zatar with 4 tbsp good olive oil and dip flatbread into it. Scattered over labneh, hummus or yoghurt the blend becomes a fresh finish, rounded off with a dash of walnut oil. As a marinade base for chicken or lamb, mix zatar with calamansi vinegar and olive oil, rub into the meat and let it steep for two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never fry zatar in hot oil – the sumac burns and turns bitter. Add it only at the end or use directly at the table.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: manakish – Lebanese zatar flatbread\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic breakfast bread of the Levant, fresh from the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 pieces:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e350 g wheat flour 550\u003c\/li\u003e\n\u003cli\u003e200 ml lukewarm water\u003c\/li\u003e\n\u003cli\u003e7 g dry yeast, 1 tsp sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e4 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e for the dough\u003c\/li\u003e\n\u003cli\u003e6 tbsp zatar + 6 tbsp olive oil for the topping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Knead flour, yeast, sugar, salt and walnut oil with water into a smooth dough and let rise for 90 minutes. Divide into 4 portions and roll out thinly. Mix zatar with olive oil into a paste and spread thickly onto the flatbreads. Bake at 240 °C on a preheated baking stone for 6 to 8 minutes, until the edge is golden brown. Serve hot with labneh, olives and tomatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this zatar?\u003c\/strong\u003e We use wild thyme from the Mediterranean region (not the herbaceous garden thyme) and grind the sumac only just before mixing. That makes the decisive difference – the acidity stays fresh, the thyme oils active.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoasted white sesame gives the nutty-warm base, sumac the citrus-tart tip. Wild thyme and lemon thyme bring resinous-earthy and fresh herb notes, a hint of nigella rounds things off with fine spice. A trace of salt holds it all together.\u003c\/p\u003e\n\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\u003eWith real wild thyme and freshly ground sumac\u003c\/li\u003e\n\u003cli\u003eTart-fresh, ideal for bread, yoghurt and vegetables\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, one of the most versatile herb blends of all\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\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 bread tour: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e. Acidity from the \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e makes zatar marinades lively. For more depth, stir \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e into the hummus base. If you like it finer, use \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e instead of olive oil, and for the spicy variant add a hint of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 does zatar taste like?\u003c\/strong\u003e\u003cbr\u003e\nOf roasted sesame seeds with a citrus-tart tip and a warm, resinous herb note. Unique, with no direct equivalent in European cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I replace sumac?\u003c\/strong\u003e\u003cbr\u003e\nDifficult. Lemon peel and a hint of acidity come closer, but the real profile remains unmatched.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per portion?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per person is enough. Zatar is intense, better to scatter more afterwards than to overdose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich variant is suitable for salad?\u003c\/strong\u003e\u003cbr\u003e\nA little zatar with plenty of calamansi vinegar and olive oil makes a wonderful vinaigrette for tomato-cucumber salad.\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 does zatar taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Of roasted sesame seeds with a citrus-tart tip and a warm, resinous herb note. Unique, with no direct equivalent in European cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I replace sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Difficult. Lemon peel and a hint of acidity come closer, but the real profile remains unmatched.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much per portion?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"1 to 2 tsp per person is enough. Zatar is intense, better to scatter more afterwards than to overdose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which variant is suitable for salad?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A little zatar with plenty of calamansi vinegar and olive oil makes a wonderful vinaigrette for tomato-cucumber salad.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"60g","offer_id":50682919289098,"sku":"31193","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"6g","offer_id":50682919321866,"sku":"23136","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zatar_0f024ce8-29ca-4e72-b3a4-63ce3ccae706-886069.jpg?v=1736522887"},{"product_id":"rauchiges-chilisalz-1","title":"Smoky Chili Salt","description":"\u003ch3\u003eSmoky chili salt — fruity-smoky heat as a finishing salt\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg. A pleasant heat meets a fruity-smoky note. Brilliant as a finishing seasoning for salmon, steak, vegetables and fried egg.\u003c\/p\u003e\n\u003ch4\u003eHow to use\u003c\/h4\u003e\n\u003cp\u003eClassically as a finishing salt on steak, salmon, fried egg and oven vegetables. \u003cstrong\u003eOur tip:\u003c\/strong\u003e season popcorn with it. Please shake before use, as our seasoning salts contain no anti-caking agents or additives and can therefore clump slightly.\u003c\/p\u003e\n\u003ch4\u003eGoes well with\u003c\/h4\u003e\n\u003cp\u003eComplement the chili salt with our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e as an all-round salt and our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e for an even smokier note.\u003c\/p\u003e\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the chili salt?\u003c\/strong\u003e\u003cbr\u003eNoticeably hot from bird's-eye chili — dose sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlso for marinades?\u003c\/strong\u003e\u003cbr\u003eYes, it gives a smoky-piquant accent in BBQ marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients?\u003c\/strong\u003e\u003cbr\u003eRock salt (Pakistan), smoked paprika, Salish alderwood, bird's-eye chili and red chili.\u003c\/p\u003e\n\u003ch4\u003eAt a glance\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePakistani rock salt with two chili varieties\u003c\/li\u003e\n\u003cli\u003eWith smoked paprika and Salish alderwood smoked salt\u003c\/li\u003e\n\u003cli\u003eFruity-smoky heat as a finishing seasoning\u003c\/li\u003e\n\u003cli\u003eA classic for salmon, steak, fried egg and popcorn\u003c\/li\u003e\n\u003c\/ul\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\": \"How hot is the chili salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Noticeably hot from bird's-eye chili. Dose sparingly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Also for marinades?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, it gives a smoky-piquant accent in BBQ marinades.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ingredients?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rock salt (Pakistan), smoked paprika, Salish alderwood, bird's-eye chili and red chili.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"130 g","offer_id":50684606349578,"sku":"31229","price":8.09,"currency_code":"EUR","in_stock":true},{"title":"14 g","offer_id":50684606382346,"sku":"23346","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rauchiges-chilisalz_9c746dbd-8322-4e68-8c49-3c1da6c91195-756957.jpg?v=1736762461"},{"product_id":"tikka-masala-4","title":"Tikka Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTikka Masala, an Indian spice preparation with tomato and fried onions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTikka Masala is probably the best-known curry in the world – and for many returning India travellers the dish they long for most. Our Tikka spice preparation combines tomato, fried onions and ginger with classic curry spices such as cumin, coriander, paprika, turmeric, cinnamon, allspice and mace – twenty components in total. The result is a dense, full-bodied curry seasoning with a fine heat that gives a chicken tikka masala exactly the aroma you know from the Indian restaurant. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for chicken tikka masala, lamb curry and pork. Also with scampi, tofu, rice, lentil dal and vegetarian curries. Sear the meat with onions, scatter Tikka Masala generously over it, deglaze with yoghurt or cream and let simmer for 15 minutes. Serve with naan bread, rice and fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tikka Masala already contains salt. Please add extra salt sparingly, otherwise the curry becomes too salty. When searing, take care that the blend does not burn – turmeric and paprika turn bitter at too high a heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: chicken tikka masala like at the restaurant\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe curry that lets you easily match Indian restaurant food at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g chicken breast in pieces\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tikka Masala\u003c\/li\u003e\n\u003cli\u003e200 g full-fat yoghurt + 200 ml cream\u003c\/li\u003e\n\u003cli\u003e1 tin of chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 garlic cloves, 1 thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or oil, 1 tbsp \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e for the finish\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Marinate the chicken with 1 tbsp Tikka Masala and yoghurt in a bowl for at least 30 minutes. Finely chop onion, garlic and ginger and fry in ghee. Add the marinated chicken and sear. Briefly roast the remaining Tikka Masala, deglaze with tomatoes and cream. Let simmer gently for 15 minutes until the curry thickens. Before serving, scatter with Garam Masala, top with fresh coriander and serve with rice or naan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Tikka Masala?\u003c\/strong\u003e Industrial tikka blends often taste flat – just tomato and paprika. Our blend has twenty components and therefore the complexity that makes an authentic tikka masala. The yoghurt marinade beforehand makes the chicken especially tender.\u003c\/p\u003e\n\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\u003eAn Indian curry spice preparation with 20 components\u003c\/li\u003e\n\u003cli\u003eTomato, fried onions and ginger as the aromatic heart\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic companion to Tikka Masala is \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e as a finish just before serving. If you like it hotter, add \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e; fruitier is \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For the sweet side, \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e fits, for the fermented depth \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Classic single-origin spices for Indian cooking are \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 is the difference between tikka masala and normal curry?\u003c\/strong\u003e\u003cbr\u003e\nTikka Masala contains tomato and fried onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is tikka masala?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes mainly from pepper and chili, but is gentler than with piquant curries. If you like it hotter, add \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e or fresh chili.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Tikka Masala for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for chicken, lamb, pork and scampi. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I have to marinate the chicken beforehand?\u003c\/strong\u003e\u003cbr\u003e\nNot essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically in India the tikka masala even goes into the marinade for several hours.\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 is the difference between tikka masala and normal curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tikka Masala contains tomato and fried onions as a base and is noticeably denser and more full-bodied than a classic curry powder like Curry Mumbai. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is tikka masala?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes mainly from pepper and chili, but is gentler than with piquant curries. If you like it hotter, add Harissa or fresh chili.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Tikka Masala for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for chicken, lamb, pork and scampi. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to marinate the chicken beforehand?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically in India the tikka masala even goes into the marinade for several hours.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50682991051018,"sku":"31233","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":50682991083786,"sku":"23266","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tikka_masala-835739.jpg?v=1736522976"},{"product_id":"roemergewuerz","title":"Roman Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRoman spice, the mild Mediterranean family blend for pizza, pasta and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRoman spice is our mild, harmonious Mediterranean blend for the whole family. We mix the fifteen ingredients in our manufactory in Klingenberg am Main: garlic, paprika flakes, tomato flakes, basil, sweet paprika, celery seed, black pepper, oregano, coriander seeds, myrtle, fennel, star anise, bay, thyme and rosemary. Together they make a round, uncomplicated seasoning that tastes of Italy.\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\u003eRoman spice is the all-round seasoning of Italian cooking. Season pizza, pasta, lasagne, tagliatelle and spaghetti with it, add it to tomato and pasta sauces, over Mediterranean salads, fried potatoes and potato wedges, or stir it into dips and dressings with cream cheese, yoghurt or olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend is mild and so ideal for the whole family. Add it early in cooking so the herbs fully unfold.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick tomato sauce with Roman spice in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat one chopped onion and one garlic clove in olive oil until translucent.\u003c\/li\u003e\n\u003cli\u003eAdd one tin of chopped tomatoes and stir in one to two teaspoons of Roman spice.\u003c\/li\u003e\n\u003cli\u003eLet the sauce simmer over low heat for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve the sauce with pasta of your choice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Mediterranean depth, \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e lead, with \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the typical pizza note and \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for savouriness. Paprika flakes, sweet paprika, celery seed, black pepper, coriander, myrtle, fennel, star anise, bay, thyme and rosemary round off the fifteen ingredients.\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 family blend with fifteen ingredients\u003c\/li\u003e\n\u003cli\u003eMild and harmonious, ideal for the whole family\u003c\/li\u003e\n\u003cli\u003eA classic for pizza, pasta, lasagne and tomato sauce\u003c\/li\u003e\n\u003cli\u003eAlso for fried potatoes, dips and dressings\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 more Italian variety the bolder \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. For salting we recommend the \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato Paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e, fruity sweetness comes from the \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/italienische-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian cuisine\u003c\/strong\u003e\u003c\/a\u003e collection.\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 is Roman spice best suited for?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Roman spice and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is mild and harmonious and so ideal for the whole family, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Roman spice contain salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Roman spice hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\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 is Roman spice best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Roman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Roman spice and Tuscan pasta spice?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Roman spice is mild and harmonious and so ideal for the whole family, while Tuscan pasta spice is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Roman spice contain salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Roman spice hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683076411658,"sku":"31235","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683076444426,"sku":"31263","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683076477194,"sku":"23262","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roemergewuerz_fae34038-3a49-40ff-8e28-8083f27a7d9b-917042.jpg?v=1738001238"},{"product_id":"tomaten-paradeisersalz-2","title":"Tomato Salt (Paradeiser)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato Paradeiser salt, the Mediterranean seasoning salt with tomato flakes and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato Paradeiser salt brings every tomato its full flavour back. We mix the seasoning salt in our manufactory in Klingenberg am Main from sea salt, tomato flakes, sweet paprika, garlic, coriander, black pepper and Mediterranean herbs such as oregano, thyme and rosemary. It turns every tomato dish into a little piece of the Mediterranean.\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\u003eScatter tomato Paradeiser salt over tomato salad, caprese and marinated tomato slices, season tomato soup and tomato sauces with it, or refine bruschetta, stuffed tomatoes, pasta sauces and grilled Mediterranean vegetables. It is best scattered fresh just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The salt seasons and salts at the same time. Only add extra salt after you have tasted your dish with the tomato Paradeiser salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaprese with tomato Paradeiser salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice three ripe tomatoes and two balls of mozzarella.\u003c\/li\u003e\n\u003cli\u003eLayer tomatoes and mozzarella alternately on a plate and tuck fresh basil leaves in between.\u003c\/li\u003e\n\u003cli\u003eDrizzle everything with good olive oil and a splash of balsamic.\u003c\/li\u003e\n\u003cli\u003eFinally scatter tomato Paradeiser salt over the top and serve the caprese straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is sea salt with ten percent \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e, joined by \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e for colour, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for savouriness and \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for depth. Coriander, oregano, thyme, rosemary, fennel and cinnamon blossoms round off the Mediterranean note.\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\u003eSeasoning salt with tomato flakes and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eWith paprika, garlic, coriander and black pepper\u003c\/li\u003e\n\u003cli\u003eA classic for tomato salad, caprese and bruschetta\u003c\/li\u003e\n\u003cli\u003eAlso for tomato soup, stuffed tomatoes and pasta sauces\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 Mediterranean tomato dishes our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRömergewürz\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. Freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried basil\u003c\/strong\u003e\u003c\/a\u003e, fruity sweetness from the \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato seasonings\u003c\/strong\u003e\u003c\/a\u003e collection.\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 is tomato Paradeiser salt best suited for?\u003c\/strong\u003e\u003cbr\u003e\nTomato Paradeiser salt is made for everything tomato. It classically seasons tomato salad, caprese and bruschetta, but also tastes good in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables get a rounded seasoning from it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between tomato Paradeiser salt and Römergewürz?\u003c\/strong\u003e\u003cbr\u003e\nTomato Paradeiser salt is a seasoning salt that salts and adds a strong tomato note at the same time, while \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRömergewürz\u003c\/strong\u003e\u003c\/a\u003e is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one you use the Paradeiser salt, for free salting the Römergewürz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called Paradeiser salt?\u003c\/strong\u003e\u003cbr\u003e\nParadeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend, which give every tomato its full flavour back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually not. As sea salt forms the base, the Paradeiser salt seasons and salts at the same time. Taste your dish with it and only add more salt afterwards if needed.\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 is tomato Paradeiser salt best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato Paradeiser salt is made for everything tomato. It classically seasons tomato salad, caprese and bruschetta, but also tastes good in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables get a rounded seasoning from it too.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between tomato Paradeiser salt and Römergewürz?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato Paradeiser salt is a seasoning salt that salts and adds a strong tomato note at the same time, while Römergewürz is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one you use the Paradeiser salt, for free salting the Römergewürz.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called Paradeiser salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Paradeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend, which give every tomato its full flavour back.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually not. As sea salt forms the base, the Paradeiser salt seasons and salts at the same time. Taste your dish with it and only add more salt afterwards if needed.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50684562014474,"sku":"31240","price":11.69,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50684562047242,"sku":"23137","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomaten_paradeisersalz-959825.jpg?v=1736522976"},{"product_id":"cajun-spice-2","title":"Cajun Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCajun Spice, a fiery seasoning blend from the US South\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCajun Spice is the powerful seasoning blend from Louisiana that gives Creole cooking its certain something: paprika-smoky, with garlic, chili, cumin and herb depth. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, chili, black pepper, cayenne, oregano and thyme. The character: a piquant heat with smoky warmth and a herby finish, perfect for blackened fish, jambalaya and gumbo.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCajun Spice is the seasoning for blackened fish, Cajun chicken, pan-fried prawns, jambalaya, gumbo, pulled pork and grilled corn cobs. Also over sweet-potato fries, in rice dishes, BBQ marinades and minced-meat pans. Apply generously to the meat or fish, sear briefly, then deglaze with stock or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Cajun Spice already contains salt. Only add salt at the end, or the dish turns too salty. When blackening, let the pan get properly hot, otherwise the blend burns instead of roasting.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: blackened chicken in 15 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe New Orleans classic, ready faster than a delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 chicken breast fillets\u003c\/li\u003e\n\u003cli\u003e3 tbsp Cajun Spice\u003c\/li\u003e\n\u003cli\u003e2 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 lemon, fresh parsley\u003c\/li\u003e\n\u003cli\u003e200 ml cream, 1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for depth (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Rub the chicken breasts generously with Cajun Spice and let them rest briefly. Heat a heavy pan until properly hot, add olive oil and butter, and sear the fillets for 3–4 minutes per side until they have a dark crust. Remove from the pan and rest. Deglaze with cream, reduce briefly, and serve with parsley and a squeeze of lemon. Alongside rice or sweet-potato fries.\u003c\/p\u003e\n\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\u003eSeasoning blend with paprika, cayenne, garlic and herbs\u003c\/li\u003e\n\u003cli\u003eA piquant-smoky character from the US South\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for blackened fish, Cajun chicken, jambalaya and BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like it even hotter, add our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. A classic match for steak and grilled meat is our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. For prawns and fish, \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e is a Japanese alternative. A sweet-fruity companion comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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\u003eHow hot is Cajun Spice?\u003c\/strong\u003e\u003cbr\u003e\nMedium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Cajun Spice for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Cajun and Creole cooking?\u003c\/strong\u003e\u003cbr\u003e\nCajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does blackening mean?\u003c\/strong\u003e\u003cbr\u003e\nA cooking method from the US South: meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\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\": \"How hot is Cajun Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Cajun Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Cajun and Creole cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does blackening mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A cooking method from the US South. Meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50907293188362,"sku":"31275","price":10.79,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50907297153290,"sku":"23554","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/cajun-spice_08fdaf2a-38c4-48e9-b630-8295afec97a4-353941.jpg?v=1737111612"},{"product_id":"togarashi-2","title":"Togarashi","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTogarashi, a Japanese seven-spice blend from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTogarashi (more precisely: Shichimi Togarashi, „seven spices“) is the most important spice blend of everyday Japanese cooking – the equivalent of salt and pepper on every table. We mix it in our workshop in Klingenberg am Main from chili flakes, roasted sansho pepper, mandarin peel, sesame, black sesame, nori seaweed and poppy seed. The profile: citrusy-fresh on the nose, tingling-hot on the palate, lightly maritime in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTogarashi is scattered over ramen, soba and udon noodles just before serving so the sansho stays fresh. As a finish on sushi, onigiri, fried tofu or avocado toast, half a teaspoon per portion is enough. Stirred into \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e or sesame oil it becomes a dipping sauce for dumplings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook togarashi – the essential oils of the sansho and the mandarin peel vanish at once. Always add at the table or at the last moment.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: express ramen with togarashi crunch\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick ramen bowl that shows off the spice perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 portions of fresh ramen noodles\u003c\/li\u003e\n\u003cli\u003e700 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003ea splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 soft-boiled eggs (6½ min)\u003c\/li\u003e\n\u003cli\u003e100 g spinach, 1 spring onion\u003c\/li\u003e\n\u003cli\u003e1 tsp togarashi per bowl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Bring the stock to the boil with the umami seasoning paste, season with calamansi for acidity. Cook the noodles separately and divide into deep bowls. Pour the stock over, let the spinach wilt in it. Add the egg halves and spring onion, scatter generously with togarashi. Serve at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this togarashi?\u003c\/strong\u003e We use real sansho pepper and roast the sesame before mixing. This gives the authentic, lightly tingling mouthfeel that supermarket products lack. If you like it even more grassy-fresh, add a touch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSeven components in the Japanese tradition: chili flakes for the heat, roasted sansho pepper for the citrusy tingle, mandarin peel for the freshness, light and black sesame for the nutty depth, nori seaweed for the maritime note and poppy seed as a fine finish.\u003c\/p\u003e\n\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\u003eAuthentic seven components in the Japanese tradition\u003c\/li\u003e\n\u003cli\u003eMedium heat with a citrusy sansho tingle\u003c\/li\u003e\n\u003cli\u003eVegan and versatile with fish, vegetables, soups and rice\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor ramen soups, the \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e is the ideal base. If you want to extend the Asian arc, reach for \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e for a West-East bridge. As a splash of acidity on grilled fish, \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e fits, for the tempura side \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e. A hot fresh shot of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e lifts the profile further. Discover more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\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 is the difference from Szechuan pepper?\u003c\/strong\u003e\u003cbr\u003e\nSansho is closely related but has finer citrus notes and is less numbing than Szechuan. Both are Zanthoxylum berries, but sansho is more perfumed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook togarashi in hot sauces?\u003c\/strong\u003e\u003cbr\u003e\nNo – the mandarin peel loses its aroma. Always scatter it over at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. Comparable to well-dosed chili powder, but with an extra citrus kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the 7 g sample good for?\u003c\/strong\u003e\u003cbr\u003e\nPerfect for trying out – enough for about 8 portions of ramen or as a gift for sushi lovers.\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 is the difference from Szechuan pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sansho is closely related but has finer citrus notes and is less numbing than Szechuan. Both are Zanthoxylum berries, but sansho is more perfumed.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook togarashi in hot sauces?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, the mandarin peel loses its aroma. Always scatter it over at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. Comparable to well-dosed chili powder, but with an extra citrus kick.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the 7 g sample good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Perfect for trying out, enough for about 8 portions of ramen or as a gift for sushi lovers.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50684534096138,"sku":"31278","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684534128906,"sku":"23211","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/togarashi-pikant-605738.jpg?v=1736851052"},{"product_id":"sofies-kinderpunsch","title":"Sofies Kinderpunsch","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSofies Kinderpunsch, the alcohol-free winter spice blend for hot apple juice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSofies Kinderpunsch turns every sip into a wintry taste experience. We developed the blend together with Sofie Holland and fill it in our manufactory in Klingenberg am Main. Rosehip peel, orange blossom and wild blueberries meet cinnamon blossoms, star anise and tonka bean, so a fruity, mild punch comes together that delights children and adults alike.\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\u003eStir a level tablespoon of Sofies Kinderpunsch into a litre of hot apple or cherry juice, let the spices steep briefly and enjoy the fruity punch warm. Whether as a family ritual on cold afternoons or as a highlight at the winter market, the children's punch brings cosy warmth into the house.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Do not heat the juice too strongly, but let the blend steep over low heat for 5 to 10 minutes. That way the aromas release without the juice turning bitter. Pour through a sieve before serving.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFruity children's punch in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWarm a litre of cloudy apple juice in a pot without bringing it to the boil.\u003c\/li\u003e\n\u003cli\u003eStir in a level tablespoon of Sofies Kinderpunsch.\u003c\/li\u003e\n\u003cli\u003eLet everything steep over low heat for 5 to 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePour the punch through a sieve into cups and serve it warm, with a slice of orange if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wintry warmth comes from \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka bean\u003c\/strong\u003e\u003c\/a\u003e, with \u003ca href=\"\/en\/products\/wacholderbeeren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ejuniper berries\u003c\/strong\u003e\u003c\/a\u003e for a fine depth. To these come rosehip peel, orange blossom, wild blueberries, mace, cloves, cardamom, lemon peel and lemongrass for the fruity freshness.\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\u003eAlcohol-free winter spice blend for children's punch\u003c\/li\u003e\n\u003cli\u003eWith rosehip peel, orange blossom and wild blueberries\u003c\/li\u003e\n\u003cli\u003eOne tablespoon per litre of hot apple or cherry juice\u003c\/li\u003e\n\u003cli\u003eFor children and adults, ideal for winter markets and family rituals\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\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 grown-ups our \u003ca href=\"\/en\/products\/ingos-gluhweingewurz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngos Glühweingewürz\u003c\/strong\u003e\u003c\/a\u003e suits classic mulled wine. For winter baking we recommend the \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg gingerbread spice\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/weihnachten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChristmas\u003c\/strong\u003e\u003c\/a\u003e collection.\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\u003eHow do I prepare Sofies Kinderpunsch?\u003c\/strong\u003e\u003cbr\u003e\nStir a level tablespoon into a litre of hot apple or cherry juice and let the blend steep over low heat for 5 to 10 minutes. Then pour it through a sieve and serve warm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Sofies Kinderpunsch really alcohol-free?\u003c\/strong\u003e\u003cbr\u003e\nYes. Sofies Kinderpunsch is a pure spice blend without alcohol. You brew it with fruit juice, so the punch is suitable for children and adults alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Sofies Kinderpunsch and Ingos Glühweingewürz?\u003c\/strong\u003e\u003cbr\u003e\nSofies Kinderpunsch is a fruity, mild, alcohol-free blend for hot juice, while \u003ca href=\"\/en\/products\/ingos-gluhweingewurz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngos Glühweingewürz\u003c\/strong\u003e\u003c\/a\u003e is meant for classic mulled wine with red wine. For the whole family you use the children's punch, for mulled wine the mulled-wine spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich juice works best?\u003c\/strong\u003e\u003cbr\u003e\nCloudy apple juice works best, as it takes up the spices nicely. Cherry, grape or pear juice also work well and give the punch its own note.\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\": \"How do I prepare Sofies Kinderpunsch?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Stir a level tablespoon into a litre of hot apple or cherry juice and let the blend steep over low heat for 5 to 10 minutes. Then pour it through a sieve and serve warm.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sofies Kinderpunsch really alcohol-free?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. Sofies Kinderpunsch is a pure spice blend without alcohol. You brew it with fruit juice, so the punch is suitable for children and adults alike.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Sofies Kinderpunsch and Ingos Glühweingewürz?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sofies Kinderpunsch is a fruity, mild, alcohol-free blend for hot juice, while Ingos Glühweingewürz is meant for classic mulled wine with red wine. For the whole family you use the children's punch, for mulled wine the mulled-wine spice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which juice works best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cloudy apple juice works best, as it takes up the spices nicely. Cherry, grape or pear juice also work well and give the punch its own note.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25g","offer_id":53018747732234,"sku":"31343","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53018747765002,"sku":"23453","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/aga_sofies_kinderpunsch_35f3f4c7-0855-42a9-9a1a-8fb542929adf.png?v=1747785378"},{"product_id":"backstubengeheimnis-2","title":"Backstubengeheimnis","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBackstubengeheimnis, the floral baking blend for special pastries\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBackstubengeheimnis makes yeast and shortcrust pastries more than just sweet baked goods. We compose the floral blend in our workshop in Klingenberg am Main. The profile: a floral opening of meadowsweet and chamomile flowers, a warm, spicy heart of tonka bean, mace and cinnamon bark, a familiar finish of vanilla, orange and lemon. Used sparingly it is fine and restrained, dosed more generously it becomes distinctive and unmistakable.\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\u003eWork Backstubengeheimnis into yeast doughs for stollen, plaited loaf and brioche, and into shortcrust pastry for biscuits as well as tart and tartlet bases. It also shows its charm in creams such as crème pâtissière, in mousse au chocolat, panna cotta and in ganache and truffle mixtures made from dark chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Reckon on about one teaspoon per 500 g of flour and work your way up. Tonka bean is intense, so here less is often more.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePlaited loaf with Backstubengeheimnis in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eKnead 500 g of flour, one sachet of dried yeast, 80 g of soft butter, one egg, 250 ml of lukewarm milk, two tablespoons of sugar, one teaspoon of Backstubengeheimnis and a pinch of salt into a smooth dough.\u003c\/li\u003e\n\u003cli\u003eLet the dough rise, covered, for about an hour until it has doubled in volume.\u003c\/li\u003e\n\u003cli\u003ePlait the dough into a loaf and let it rest for another 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBrush the loaf with beaten egg and bake it at 180 degrees for around 25 to 30 minutes until golden.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe floral base note comes from meadowsweet and chamomile flowers. The warm, spicy depth comes from tonka bean, mace, cinnamon bark, \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e. Vanilla gives the familiar foundation, orange and lemon peel the fine freshness.\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\u003eFloral baking blend with meadowsweet and chamomile flowers\u003c\/li\u003e\n\u003cli\u003eWarm depth from tonka bean, mace, cinnamon and vanilla\u003c\/li\u003e\n\u003cli\u003eFor yeast and shortcrust pastry, creams and dark chocolate\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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\u003eBake on in a Christmassy style with \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/apfelzauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eApfelzauber\u003c\/strong\u003e\u003c\/a\u003e. For sweetening and decorating, \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzzucker Bourbon\u003c\/strong\u003e\u003c\/a\u003e fits well. You will find more baking blends in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking collection\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 is Backstubengeheimnis good for?\u003c\/strong\u003e\u003cbr\u003e\nFor yeast and shortcrust pastries such as stollen, plaited loaf, brioche and biscuits, as well as for creams, mousse au chocolat and dark chocolate. It gives baked goods a floral, warm and delicately spiced depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Backstubengeheimnis?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, reckon on one teaspoon per 500 g of flour. Tonka bean is intense, so start sparingly and increase to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Backstubengeheimnis and Backstube Winter?\u003c\/strong\u003e\u003cbr\u003e\nBackstubengeheimnis is an all-year floral baking blend with meadowsweet and chamomile, while \u003ca href=\"\/en\/products\/backstube-winter-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstube Winter\u003c\/strong\u003e\u003c\/a\u003e focuses more on Christmassy warmth from cinnamon and clove. For fine, floral bakes you use the Backstubengeheimnis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Backstubengeheimnis vegan?\u003c\/strong\u003e\u003cbr\u003e\nThe blend itself is purely plant-based. Whether your bake is vegan depends on the other ingredients such as butter, milk or egg.\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 is Backstubengeheimnis good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For yeast and shortcrust pastries such as stollen, plaited loaf, brioche and biscuits, as well as for creams, mousse au chocolat and dark chocolate. It gives baked goods a floral, warm and delicately spiced depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Backstubengeheimnis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a rule of thumb, reckon on one teaspoon per 500 g of flour. Tonka bean is intense, so start sparingly and increase to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Backstubengeheimnis and Backstube Winter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Backstubengeheimnis is an all-year floral baking blend with meadowsweet and chamomile, while Backstube Winter focuses more on Christmassy warmth from cinnamon and clove. For fine, floral bakes you use the Backstubengeheimnis.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Backstubengeheimnis vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The blend itself is purely plant-based. Whether your bake is vegan depends on the other ingredients such as butter, milk or egg.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"30 g","offer_id":50907145371914,"sku":"31351","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50907146977546,"sku":"23550","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Backstubengeheimnis-728615.jpg?v=1736523002"},{"product_id":"avocado-kick-dose-70","title":"Avocado kick","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado Kick — a crunchy topping for avocado toast and guacamole\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAvocado Kick is the crunchy seasoning that turns any avocado toast into a little restaurant experience. We compose it in our workshop in Klingenberg am Main from sumac for citrus-fruity acidity, wild thyme and lemon thyme for herby freshness, nigella for nutty depth, white sesame for the crunch, tomato flakes for fruit, and salt. A vibrant composition with crunch, acidity and a salty note in one blend.\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\u003eA topping for avocado toast, guacamole, bowls with quinoa, couscous or rice, egg dishes like scrambled, poached or fried egg with avocado, wraps, sandwiches and salads. Also exciting over hummus, grilled halloumi, roasted cauliflower and sweet-potato fries. Scatter fresh, don't cook it in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Avocado Kick already contains salt. Please add extra salt sparingly, or the avocado turns too salty. A pinch per toast is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado toast in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMash a ripe avocado with a fork onto a slice of toasted sourdough bread, drizzle with a squeeze of lemon juice.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of Avocado Kick over the top, optionally add a poached egg and a drop of olive oil, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\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\u003eCrunchy seasoning with sumac, sesame and salt flakes\u003c\/li\u003e\n\u003cli\u003eAcidity, crunch and salt in one blend\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as an avocado seasoning, bowl topping and guacamole spice\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\u003eIf you want to use sumac on its own, reach for our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. For a sweet-fruity companion to avocado and tomato bowls, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e and the Thai-spiced \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e are ideal. For a classic salad vinaigrette, our \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\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 is Avocado Kick especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is sumac?\u003c\/strong\u003e\u003cbr\u003e\nSumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Avocado Kick for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Avocado Kick vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\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 is Avocado Kick especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Avocado Kick for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Avocado Kick vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70g","offer_id":53015043145994,"sku":"31355","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":53015043178762,"sku":"23476","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/01-Altes-Gewuerzamt-Produkt-Vorlage.png?v=1762964153"},{"product_id":"campingbox","title":"Camping Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCamping Box, nine favourite spices compact for on the go\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Camping Box bundles nine spices and salts from our core range in handy tubos, compactly packed in a box of just 80 x 80 x 80 mm. It fits into any backpack and is ready to use at the camping stove, the campfire or in the holiday-home kitchen. A little journey of discovery through Altes Gewürzamt, ideal as a gift for outdoor fans.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot Seasoning\u003c\/strong\u003e\u003c\/a\u003e, 10 g, hearty seasoning salt for bread, tomato and quark\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e, 8 g, fruity and mild for almost everything\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/rauchiges-chilisalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chili salt\u003c\/strong\u003e\u003c\/a\u003e, 8 g, smoky heat for grilled food\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, 8 g, a fruity pepper blend to finish\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman Spice\u003c\/strong\u003e\u003c\/a\u003e, 7 g, a Mediterranean all-rounder\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e, 7 g, a savoury base for vegetables and stews\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad spice\u003c\/strong\u003e\u003c\/a\u003e, 8 g, fresh herbs for salads and dressings\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e, 6 g, an oriental blend for meat and rice\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/rosa-steinsalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epink rock salt flakes\u003c\/strong\u003e\u003c\/a\u003e, 9 g, a mild finishing salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWith this selection you can cover almost any seasoning situation on the go, from hearty pan dishes through grilled food to salads at the holiday-home table. The tubos are light, shatterproof and take up hardly any space. Scatter the spices straight onto the dish or use them to season marinades and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e keep the tubos dry and well closed, then the aromas stay fresh on the go too. Some blends such as the Butterbrot seasoning and the chili salt already contain salt, so taste first before adding more.\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\u003eNine spices and salts in handy tubos\u003c\/li\u003e\n\u003cli\u003eCompact box, just 80 x 80 x 80 mm\u003c\/li\u003e\n\u003cli\u003eLight and shatterproof, ideal for camping, the camper van and travel\u003c\/li\u003e\n\u003cli\u003eA selection from the core range of Altes Gewürzamt\u003c\/li\u003e\n\u003cli\u003eA lovely gift idea for outdoor and spice fans\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\u003eIf you like the selection, you can also get the spices individually in larger tins, such as \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e. Discover more gift and sampler sets in our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epresents\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\u003eWhich spices are in the Camping Box?\u003c\/strong\u003e\u003cbr\u003e\nNine tubos with Butterbrot seasoning, sweet paprika, smoky chili salt, Sieben, Roman spice, Gemüseschmackes, garden-herb salad spice, Baharat and pink rock salt flakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow big is the box?\u003c\/strong\u003e\u003cbr\u003e\nThe gift box measures just 80 x 80 x 80 mm and so fits easily into a backpack, camper van or travel bag.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the Camping Box make a good gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, it is a popular present for outdoor fans and anyone who wants to discover our range in small portions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I buy the tubos again?\u003c\/strong\u003e\u003cbr\u003e\nThe tubos are meant as sample sizes. The spices you like best are available from us in larger tins to reorder.\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\": \"Which spices are in the Camping Box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Nine tubos with Butterbrot seasoning, sweet paprika, smoky chili salt, Sieben, Roman spice, Gemüseschmackes, garden-herb salad spice, Baharat and pink rock salt flakes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How big is the box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The gift box measures just 80 x 80 x 80 mm and so fits easily into a backpack, camper van or travel bag.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Camping Box make a good gift?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, it is a popular present for outdoor fans and anyone who wants to discover our range in small portions.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I buy the tubos again?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The tubos are meant as sample sizes. The spices you like best are available from us in larger tins to reorder.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50758244499722,"sku":"23517","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Campingbox1.jpg?v=1739528835"},{"product_id":"pfefferwelt","title":"Pepper World","description":"\u003ch3\u003e\u003cstrong\u003ePepper World – a tasting box with 9 fine pepper varieties from around the world\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Pepper World is our curated tasting box with nine sample tins of the finest peppers and pepper blends – from mild classics to exotic specialities. Ideal for discovering, comparing and refining at the dining table, and a high-quality gift for everyone who loves pepper.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eContents of the box (9 sample tins)\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e (8 g) – our fruity-aromatic pepper blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/jahreszeiten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e\u003c\/a\u003e (9 g) – a mild everyday pepper blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e (7 g) – a strong blend for steak and game\u003c\/li\u003e\n\u003cli\u003eblack Kerala pepper (7 g) – full-bodied and savoury from South India\u003c\/li\u003e\n\u003cli\u003eblack Tellicherry pepper (8 g) – large, fully ripened berries with fine fruit\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e (5 g) – an exotic tailed pepper with a eucalyptus note\u003c\/li\u003e\n\u003cli\u003ewhite Malabar pepper (8 g) – clear and elegant for light dishes\u003c\/li\u003e\n\u003cli\u003egreen pepper (7 g) – fresh-mild, dried\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e (9 g) – a fruity, fine pepper from Cambodia\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA journey through the world of pepper: compare aromas, heat levels and regions of origin right at the table. A classic with steak, pan-fried meat, sauces, fish and fine vegetable dishes. Grind the pepper as fresh as possible in the mill or crush it in the mortar, so the essential oils come fully into their own.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA tasting box with 9 tins of fine pepper varieties and blends\u003c\/li\u003e\n\u003cli\u003eDifferent aromas, heat levels and regions of origin\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality packaging, ideal as a gift\u003c\/li\u003e\n\u003cli\u003eFor steak, sauces and fine dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you'd like to restock individual favourites, you'll find them as a full tin: \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/jahreszeiten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e. A matching salt: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. More gift ideas in our \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich pepper varieties are included?\u003c\/strong\u003e\u003cbr\u003e\nNine varieties: Sieben, Jahreszeiten and Mélange Noir (three pepper blends) as well as black Kerala pepper, black Tellicherry pepper, cubeb pepper, white Malabar pepper, green pepper and red Kampot pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much pepper is in each tin?\u003c\/strong\u003e\u003cbr\u003e\nBetween 5 and 9 grams per sample tin, in total a generous selection for discovering and comparing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Pepper World suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The high-quality box is an ideal gift for home cooks, steak lovers and culinary explorers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow is it best to store the pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed. Whole peppercorns keep their aroma longest this way – best to grind them fresh only just before use.\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\": \"Which pepper varieties are included?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nine varieties: Sieben, Jahreszeiten and Mélange Noir (three pepper blends) as well as black Kerala pepper, black Tellicherry pepper, cubeb pepper, white Malabar pepper, green pepper and red Kampot pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much pepper is in each tin?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Between 5 and 9 grams per sample tin, in total a generous selection for discovering and comparing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Pepper World suitable as a gift?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The high-quality box is an ideal gift for home cooks, steak lovers and culinary explorers.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is it best to store the pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry, dark and well sealed. Whole peppercorns keep their aroma longest this way, best to grind them fresh only just before use.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50784256950538,"sku":"23540","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/C4A8704.jpg?v=1741777578"},{"product_id":"umami-booster-1","title":"Umami Booster","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUmami Booster, the fifth taste\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUmami Booster is a dry spice blend that you can use as a flavour booster for soups, sauces, minced meat and salads. We compose it in our workshop in Klingenberg am Main from three building blocks: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as the fermented aromatic heart, crispy roasted onions for roasted notes and tomato flakes for fruit and natural glutamates. The result is a natural umami trigger entirely without flavour enhancers.\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\u003eA teaspoon is usually enough to lift soups, sauces, stews, minced meat, bolognese, risotto, wok pans and salad dressings to a new aroma level. Also over grilled vegetables, roasted chicken legs or in avocado toast as a finisher. Scatter directly or briefly sweat in hot fat – both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Umami Booster is very intense. Approach it carefully and taste at the end. As it already contains salt, be sparing with additional salt when cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMinced-meat bolognese in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFry 500 g of minced beef until crumbly in a pan.\u003c\/li\u003e\n\u003cli\u003eStir in a teaspoon of Umami Booster, sweat for a minute until the aroma rises.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of chopped tomatoes, simmer for 15 minutes, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve over pasta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: For a sashimi highlight, stir a pinch of Umami Booster into a dash of rice vinegar and drizzle drop by drop over thinly sliced raw salmon, with soy sauce on the side.\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\u003eA dry spice blend with Vadouvan, roasted onions and tomato flakes\u003c\/li\u003e\n\u003cli\u003eA natural umami trigger, without flavour enhancers or yeast extract\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for soups, sauces, minced meat, salads and marinades\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\u003eIf you want to push the umami concept to the limit, combine with our pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, the fermented Indo-French blend. In liquid form we recommend the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL Vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e or the plant-based tomato seasoning concentrate \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1 Umami\u003c\/strong\u003e\u003c\/a\u003e. As a paste for sauces and stews, our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e brings depth to the dish. If you want everything in one go, take a look at our \u003ca href=\"\/en\/products\/umami-paket\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami pack\u003c\/strong\u003e\u003c\/a\u003e with three companions for the fifth taste.\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 is umami and what does it taste like?\u003c\/strong\u003e\u003cbr\u003eUmami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly through glutamates from ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our Umami Booster brings this taste concentrated and naturally into your dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Umami Booster for?\u003c\/strong\u003e\u003cbr\u003eFor soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Everywhere a dish lacks depth and savoury seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Umami Booster a flavour enhancer?\u003c\/strong\u003e\u003cbr\u003eNo, not in the chemical sense. Umami Booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Umami Booster differ from \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003eVadouvan\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003eThe pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base blend with an Indian-French character. The Umami Booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury-meaty and fits directly into European dishes such as bolognese or stews, without further adjustment.\u003c\/p\u003e\n\u003cp\u003e \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 is umami and what does it taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Umami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly through glutamates from ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our Umami Booster brings this taste concentrated and naturally into your dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Umami Booster for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Everywhere a dish lacks depth and savoury seasoning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Umami Booster a flavour enhancer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, not in the chemical sense. Umami Booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Umami Booster differ from Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The pure Vadouvan is the fermented base blend with an Indian-French character. The Umami Booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury-meaty and fits directly into European dishes such as bolognese or stews, without further adjustment.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100g","offer_id":53018742391050,"sku":"23572","price":13.49,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018742423818,"sku":"23412","price":2.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Umami-Booster_C4A1801_web.jpg?v=1744867838"},{"product_id":"probierbox-levante-kuche","title":"Levantine cuisine tasting box","description":"\u003ch2 data-start=\"44\" data-end=\"105\"\u003e 🧿 Levantine Cuisine Tasting Box – 9 Aromatic Spice Treasures\u003c\/h2\u003e\n\n \u003cp data-start=\"107\" data-end=\"144\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eImmerse yourself in the magic of the Levant – with 9 carefully selected spices that authentically capture the diverse cuisine of the Eastern Mediterranean:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 data-start=\"146\" data-end=\"165\"\u003e Contents of the box: \u003c\/h3\u003e\n\n\u003cul data-start=\"166\" data-end=\"543\"\u003e\n\n\u003cli data-start=\"166\" data-end=\"207\"\u003e\n\n\u003cp data-start=\"168\" data-end=\"207\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"11\" data-is-only-node=\"\"\u003eHarissa (6g)\u003c\/strong\u003e – fiery-spicy chili spice preparation with authentic heat\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"208\" data-end=\"249\"\u003e\n\n\u003cp data-start=\"210\" data-end=\"249\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"11\" data-is-only-node=\"\"\u003eBaharat (6g)\u003c\/strong\u003e – oriental all-round blend: warm, spicy and with a subtle hint of cinnamon\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"250\" data-end=\"291\"\u003e\n\n \u003cp data-start=\"252\" data-end=\"291\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"9\" data-is-only-node=\"\"\u003eDucca (7g)\u003c\/strong\u003e – nutty, roasted mix with sesame and coriander – perfect as a dip or topping\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"292\" data-end=\"333\"\u003e\n\n\u003cp data-start=\"294\" data-end=\"333\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"17\" data-is-only-node=\"\"\u003eRaz el Hanout (6g)\u003c\/strong\u003e – royal Morocco blend: complex with cinnamon, cardamom and aromatic flowers\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"334\" data-end=\"375\"\u003e\n\n\u003cp data-start=\"336\" data-end=\"375\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"9\" data-is-only-node=\"\"\u003eZatar (6g)\u003c\/strong\u003e – lemony-tart thyme-zatar mixture from the Levant region\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"376\" data-end=\"417\"\u003e\n\n \u003cp data-start=\"378\" data-end=\"417\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"24\" data-is-only-node=\"\"\u003eGround cumin (8g)\u003c\/strong\u003e – earthy, warm basic spice, indispensable in Levantine cuisine\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"418\" data-end=\"459\"\u003e\n\n\u003cp data-start=\"420\" data-end=\"459\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"10\" data-is-only-node=\"\"\u003eSumac (8g)\u003c\/strong\u003e – sour-fruity berry powder note, especially popular in salads\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"460\" data-end=\"501\"\u003e\n\n\u003cp data-start=\"462\" data-end=\"501\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"22\" data-is-only-node=\"\"\u003eCoriander seeds CF (5g)\u003c\/strong\u003e – mildly aromatic, add depth and freshness\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"502\" data-end=\"543\"\u003e\n\n \u003cp data-start=\"504\" data-end=\"543\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cstrong data-start=\"0\" data-end=\"21\" data-is-only-node=\"\"\u003eCardamom seeds whole (10g)\u003c\/strong\u003e – intense fragrance and exotic, tingling spiciness, ideal for sweet and savory dishes\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 data-start=\"545\" data-end=\"570\"\u003e Recommended use:\u003c\/h3\u003e\n\n\u003cp data-start=\"571\" data-end=\"820\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e✔ Refine dips such as hummus or baba ganoush – harissa and sumac add fresh, spicy accents\u003c\/span\u003e\u003cbr data-start=\"610\" data-end=\"613\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e✔ Use Baharat and Raz el Hanout for aromatic couscous, lamb or vegetable dishes\u003c\/span\u003e\u003cbr data-start=\"652\" data-end=\"655\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e✔ Sprinkle Ducca over grilled vegetables or bread – as a nutty crunch highlight\u003c\/span\u003e \u003cbr data-start=\"694\" data-end=\"697\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e✔ Season salads, quinoa or fattoush with zatar and sumac – pure, tart lemon aroma\u003c\/span\u003e\u003cbr data-start=\"736\" data-end=\"739\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e✔ Use cumin and coriander as a base – in stews, tagines or soups\u003c\/span\u003e\u003cbr data-start=\"778\" data-end=\"781\"\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e✔ Cardamom seeds unfold wonderfully in sweet desserts such as rice pudding or oriental coffee\u003c\/span\u003e\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51085302563082,"sku":"23538","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Levante-Kueche_1_23538_web.png?v=1749793393"},{"product_id":"thai-curry","title":"Thai Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThai Curry, the spice preparation for authentic green, red and yellow curries\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThai Curry brings the characteristic triad of Thai cooking, freshness, spice and warmth, to the plate. We mix the preparation in our manufactory in Klingenberg am Main: lemongrass, kaffir lime leaves and chili for freshness and heat, galangal and ginger for the savoury depth, coriander for the round fullness and wakame seaweed for a subtle, maritime umami note.\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\u003eThai Curry suits green, red and yellow Thai curries with chicken, prawns, tofu or vegetables in coconut milk. Season Tom Kha and Tom Yum soups, wok dishes with beef or seafood, marinades for meat and fish, and Asian dips and satay sauces with it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e For a curry paste, mix the powder with water in a ratio of one to two and toast it briefly in hot oil before the other ingredients and the coconut milk are added. That way the aromas open up best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen Thai curry with chicken in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eStir one tablespoon of Thai Curry with two tablespoons of water into a paste and toast it in one tablespoon of coconut oil for two minutes.\u003c\/li\u003e\n\u003cli\u003eAdd 400 g of chicken breast in strips and sear it briefly.\u003c\/li\u003e\n\u003cli\u003ePour in 400 ml of coconut milk and 150 ml of chicken stock and stir in 200 g of sugar snap peas and bamboo shoots.\u003c\/li\u003e\n\u003cli\u003eLet everything simmer for 10 to 12 minutes, season with fish sauce and lime juice and serve with jasmine rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe typical freshness comes from \u003ca href=\"\/en\/products\/zitronengras-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemongrass\u003c\/strong\u003e\u003c\/a\u003e and kaffir lime leaves, the savoury depth from \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e brings a warm sweetness. To these come tomato, garlic, chili, coriander, white pepper, wakame seaweed, cumin, cardamom, lemon peel, mace and nutmeg.\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\u003eSpice preparation for authentic Thai curries\u003c\/li\u003e\n\u003cli\u003eWith lemongrass, kaffir lime, galangal and wakame\u003c\/li\u003e\n\u003cli\u003eA triad of freshness, spice and warmth\u003c\/li\u003e\n\u003cli\u003eFor green, red and yellow curries and Tom Kha and Tom Yum soups\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\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 more curry variety the fruity and sour \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e fit well. For Asian wok dishes we recommend the \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\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 is Thai Curry best suited for?\u003c\/strong\u003e\u003cbr\u003e\nThai Curry is the base for green, red and yellow Thai curries with chicken, prawns, tofu or vegetables. It also seasons Tom Kha and Tom Yum soups, wok dishes, marinades and Asian sauces. Wakame seaweed gives it a fine maritime umami note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a curry paste from it?\u003c\/strong\u003e\u003cbr\u003e\nMix the powder with water in a ratio of one to two into a paste, toast it briefly in hot oil and then add the other ingredients and coconut milk. That makes the aroma more intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Thai Curry and Purple Curry?\u003c\/strong\u003e\u003cbr\u003e\nThai Curry is a Southeast Asian preparation with lemongrass, kaffir lime and galangal for classic Thai dishes, while \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e is a fruity and sour blend with hibiscus in the Indian style. For Thai cooking you use Thai Curry, for a sour curry note the Purple Curry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Thai Curry contain coconut milk or fish sauce?\u003c\/strong\u003e\u003cbr\u003e\nNo. Thai Curry is a pure spice preparation. You add coconut milk, fish sauce and lime yourself while cooking, according to the recipe.\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 is Thai Curry best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thai Curry is the base for green, red and yellow Thai curries with chicken, prawns, tofu or vegetables. It also seasons Tom Kha and Tom Yum soups, wok dishes, marinades and Asian sauces. Wakame seaweed gives it a fine maritime umami note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make a curry paste from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mix the powder with water in a ratio of one to two into a paste, toast it briefly in hot oil and then add the other ingredients and coconut milk. That makes the aroma more intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Thai Curry and Purple Curry?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thai Curry is a Southeast Asian preparation with lemongrass, kaffir lime and galangal for classic Thai dishes, while Purple Curry is a fruity and sour blend with hibiscus in the Indian style. For Thai cooking you use Thai Curry, for a sour curry note the Purple Curry.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Thai Curry contain coconut milk or fish sauce?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Thai Curry is a pure spice preparation. You add coconut milk, fish sauce and lime yourself while cooking, according to the recipe.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"58g","offer_id":53018704773386,"sku":"31428","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53018704806154,"sku":"23705","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Thai-Curry_Gewuerzmischung_Webshop.png?v=1758146700"},{"product_id":"sofies-pastazauber","title":"Sofies Pastazauber","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSofies Pastazauber, the child-friendly pasta seasoning with tomato and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSofies Pastazauber turns simple pasta into a favourite meal for the whole family. Sofie developed the blend together with our kitchen team, and we mix and fill it in our workshop in Klingenberg am Main. The profile: a fruity opening of tomato flakes and roasted onions, a herby heart of basil, rosemary and lemon thyme, a mild, rounded finish with sweet paprika and a hint of Ceylon cinnamon. Mild and child-friendly, yet refined enough for grown-ups.\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\u003eScatter Sofies Pastazauber over spaghetti, penne, tagliatelle and all other kinds of pasta, or stir it into Mediterranean sauces, casseroles, vegetable pans and tomato sauces. You can cook it along or add it as a topping over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend is deliberately mild and without heat so children can eat along. For more depth let it simmer in the sauce for a few minutes, as a fresh topping the aroma of the herbs stays livelier.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEasy tomato pasta in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook \u003ca href=\"\/en\/products\/linguine-no-13\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elinguine\u003c\/strong\u003e\u003c\/a\u003e or your favourite pasta al dente according to the packet.\u003c\/li\u003e\n\u003cli\u003eSweat a chopped onion in olive oil and add a tin of passata.\u003c\/li\u003e\n\u003cli\u003eSeason the sauce with one or two teaspoons of Sofies Pastazauber and let it simmer for five minutes.\u003c\/li\u003e\n\u003cli\u003eFold in the drained pasta, plate it and scatter another pinch of Sofies Pastazauber over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe fruity base is tomato flakes and roasted onions. The herby freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e, aniseed, lovage and lemon thyme. Sweet paprika and mild \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e add seasoning, and a hint of Ceylon cinnamon bark rounds it all off in a child-friendly way.\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\u003eChild-friendly pasta spice blend from ten ingredients\u003c\/li\u003e\n\u003cli\u003eMild and without heat, with tomato, roasted onions and herbs\u003c\/li\u003e\n\u003cli\u003eFor all kinds of pasta, sauces, casseroles and vegetable pans\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 a stronger, classic Italian style reach for \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e. Our handmade \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erigatoni\u003c\/strong\u003e\u003c\/a\u003e and a fruity \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e go well with it too. You will find more for pasta cooking in our \u003ca href=\"\/en\/collections\/italienische-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian cuisine\u003c\/strong\u003e\u003c\/a\u003e collection.\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\u003eIs Sofies Pastazauber really child-friendly?\u003c\/strong\u003e\u003cbr\u003e\nYes, the blend is deliberately mild and seasoned without heat so that children enjoy eating it too. Sofie developed it together with our kitchen team for exactly that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use Sofies Pastazauber?\u003c\/strong\u003e\u003cbr\u003e\nYou can stir it into a tomato or cream sauce and let it simmer, or scatter it as a topping over the finished pasta. One or two teaspoons are enough for a family portion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Sofies Pastazauber and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nSofies Pastazauber is mild and tuned to be child-friendly, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is stronger and classically Italian. For families with children you use Sofies Pastazauber, for intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the blend suit besides pasta?\u003c\/strong\u003e\u003cbr\u003e\nIt also tastes good in Mediterranean casseroles, vegetable pans, tomato soups and on focaccia or bruschetta. Wherever tomato and herbs come together, Sofies Pastazauber fits.\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\": \"Is Sofies Pastazauber really child-friendly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, the blend is deliberately mild and seasoned without heat so that children enjoy eating it too. Sofie developed it together with our kitchen team for exactly that.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use Sofies Pastazauber?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"You can stir it into a tomato or cream sauce and let it simmer, or scatter it as a topping over the finished pasta. One or two teaspoons are enough for a family portion.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Sofies Pastazauber and Tuscan pasta spice?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sofies Pastazauber is mild and tuned to be child-friendly, while Tuscan pasta spice is stronger and classically Italian. For families with children you use Sofies Pastazauber, for intense pasta dishes the Tuscan one.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the blend suit besides pasta?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It also tastes good in Mediterranean casseroles, vegetable pans, tomato soups and on focaccia or bruschetta. Wherever tomato and herbs come together, Sofies Pastazauber fits.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"40g","offer_id":53018792689930,"sku":"31419","price":9.29,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018792722698,"sku":"23685","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Sofies_Pastazauber_Webshop.png?v=1755128886"},{"product_id":"apfelzauber","title":"Apfelzauber","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eApfelzauber, the fruity and floral spice blend for apple, pear and sweet desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eApfelzauber brings warmth and gentle sweetness to any sweet dish. We make the blend in our manufactory in Klingenberg am Main. Cinnamon blossoms and lemon myrtle set the tone, joined by meadowsweet, orange and chamomile blossoms, vanilla, cardamom and a touch of timut pepper. The result is fruity, floral and finely spiced, made for apple pie, compote and everything that smells of autumn and the bakery.\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\u003eApfelzauber is a dessert and baking spice. Stir it into apple sauce, apple and pear compote, semolina pudding or crumble dough, season apple pie and baked apples with it, or dust it over pancakes, yoghurt, quark and muesli. Sweet yeast pastries gain a floral note too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend already contains sugar and is floral and intense. For dusting, use sparingly with a pinch and adjust to taste.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaked apples in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 180 degrees and core four apples with an apple corer without piercing them all the way through.\u003c\/li\u003e\n\u003cli\u003eMix 60 g of soft butter with 40 g of chopped almonds, 30 g of raisins and one teaspoon of Apfelzauber into a filling.\u003c\/li\u003e\n\u003cli\u003eFill the apples with it, place them in a baking dish and add a splash of apple juice.\u003c\/li\u003e\n\u003cli\u003eBake the apples for 25 to 30 minutes until soft, and dust them with a little Apfelzauber before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe foundation is \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, which combine fruity freshness with warm sweetness. \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreen cardamom\u003c\/strong\u003e\u003c\/a\u003e adds a fine depth. To these come meadowsweet, orange and chamomile blossoms, orange peel, vanilla, mint, lavender and a touch of timut pepper on a base of white cane sugar.\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\u003eFruity and floral spice blend for desserts and baked goods\u003c\/li\u003e\n\u003cli\u003eWith cinnamon blossoms, lemon myrtle, vanilla and cardamom\u003c\/li\u003e\n\u003cli\u003eFor apple pie, baked apples, compote, crumble and yoghurt\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\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 sweetening and dusting our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom sugar\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e are ideal. For more cinnamon warmth there is \u003ca href=\"\/en\/products\/zimtrinde-ceylon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCeylon cinnamon bark\u003c\/strong\u003e\u003c\/a\u003e, and for classic baking the \u003ca href=\"\/en\/products\/backstubengeheimnis-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstubengeheimnis\u003c\/strong\u003e\u003c\/a\u003e. You will find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking\u003c\/strong\u003e\u003c\/a\u003e collection.\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 is Apfelzauber best suited for?\u003c\/strong\u003e\u003cbr\u003e\nApfelzauber goes with everything fruity and sweet. It classically refines apple pie, apple sauce, baked apples and compote, but also tastes good on pancakes, yoghurt, quark, muesli and in crumbles. A pinch lifts any dessert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Apfelzauber?\u003c\/strong\u003e\u003cbr\u003e\nStart with half to one teaspoon for baking or a pinch for dusting. The blend is floral and intense, so less is often more. Add more to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Apfelzauber and Backstubengeheimnis?\u003c\/strong\u003e\u003cbr\u003e\nApfelzauber is a fruity and floral blend made especially for apple, pear and sweet desserts, while the \u003ca href=\"\/en\/products\/backstubengeheimnis-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBackstubengeheimnis\u003c\/strong\u003e\u003c\/a\u003e is a classic gingerbread and baking spice for doughs. For anything apple you use Apfelzauber, for festive pastries the Backstubengeheimnis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Apfelzauber contain sugar?\u003c\/strong\u003e\u003cbr\u003e\nYes, white cane sugar forms the base and carries the floral aromas. This means Apfelzauber can be used directly for sweetening and dusting without needing extra sugar.\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 is Apfelzauber best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Apfelzauber goes with everything fruity and sweet. It classically refines apple pie, apple sauce, baked apples and compote, but also tastes good on pancakes, yoghurt, quark, muesli and in crumbles. A pinch lifts any dessert.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Apfelzauber?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Start with half to one teaspoon for baking or a pinch for dusting. The blend is floral and intense, so less is often more. Add more to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Apfelzauber and Backstubengeheimnis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Apfelzauber is a fruity and floral blend made especially for apple, pear and sweet desserts, while the Backstubengeheimnis is a classic gingerbread and baking spice for doughs. For anything apple you use Apfelzauber, for festive pastries the Backstubengeheimnis.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Apfelzauber contain sugar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, white cane sugar forms the base and carries the floral aromas. This means Apfelzauber can be used directly for sweetening and dusting without needing extra sugar.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.de","offers":[{"title":"50g","offer_id":53006579925258,"sku":"31438","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"10g","offer_id":53006579958026,"sku":"23702","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Apfelzauber_klDose_Webshop_34a4a38f-8c7d-4cc4-add6-cb46450c46f5.png?v=1766526789"}],"url":"https:\/\/altesgewuerzamt.de\/en\/collections\/camping-kopie.oembed","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}