individual spices

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

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

Caraway from Churfranken, regional. A classic for sauerkraut, bread and roasts.

Ground turmeric – a classic for curries, lentil dals and golden milk.

Ground cumin – a key spice for curries, falafel and chili con carne.

Avocado Kick with sumac and sesame. A crunchy topping for toast and bowls.

Soft, malleable berries with endless potential for essential oils.

Coriander seeds from Churfranken. Citrussy and savoury for bread, curries and plums.

Excellent Iranian cutlery, rich in color. Only the highly aromatic tips of the finest Iranian saffron are used.

Cumin, warm and earthy. For couscous, curries and beans.

Spanish Pimentón de la Vera, sweet-smoky heat for chorizo and paella.

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

Also called vinegar berry, it is a dried stone fruit and the most Turkish spice of all.

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

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

Garlic freeze-dried as a granulate, almost like fresh for aioli and pesto.

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

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

Fennel seed from Churfranken cultivation. Sweetish and anise-like for bread and pulses.

Nigella, also known as Roman caraway, is a very aromatic and decorative spice.