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.

The ultimate "German" spice. Despite all the understandable enthusiasm, please be careful with the dosage.

Turmeric is sometimes also called “Indian saffron”.

Also called cumin. It's essential in almost all blends like curries and masalas. You either love it or you hate it.

Soft, malleable berries with endless potential for essential oils.

Best quality coriander with hints of citrus aromas.

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

Avocado Kick: The perfect spice for your avocado creations

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

This pepper variety is produced in the western Spanish province of Extremadura.

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

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

Kaneel cinnamon sticks are made from the inner bark of the cinnamon tree. They have a delicately sweet taste with an elegant aftertaste.

One of the most versatile and well-known spices, used in cuisines on all continents.

The special freeze-drying process preserves the intense aroma.

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

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

The green fennel seeds are large-grained and well-cleaned.