individual spices

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

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

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.

Iranian top-quality saffron, high-colour. For paella, risotto and bouillabaisse.

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

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

Whole star anise – sweetish-warm for pho, mulled wine and apple compote.

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

Rum-fermented tonka beans with a bitter-almond and caramel depth for patisserie.

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

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

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

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 seeds from Churfranken – nutty-savoury for flatbread, naan and curries.