individual spices

Fenugreek. Fenugreek is a staple ingredient in almost all curries and masalas.

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

The yellow mustard seed is characterized by a mild, spicy aroma with a subtle spiciness.

The initially crunchy garlic cloves become smaller, softer and acquire a jelly-like consistency during the 12-week fermentation.

Shell-free. Very easy to measure and grind.

Mace, also called mace, is the aromatic network that surrounds the shell of the nutmeg.

Black sesame seeds have heavy, spicy flavors that are often used in savory meals.

The brown mustard seeds are mostly used in Indian cuisine.

Dried tomato flakes are particularly suitable for the tomato-free winter months.

Also known as galangal, galangal has a complex aroma that is particularly characteristic of Indian and Thai cuisine.

Fine, tiny celery seeds with a never-ending, strong celery flavor.

The special freeze-drying process preserves the intense aroma.

The orange peel has the delicate aroma of very ripe oranges.

Fennel pollen is a very exclusive spice because it is laborious to harvest. This exclusivity is due to its wonderfully deep aroma.

Ajwain, also known as caraway or Indian caraway, is closely related to caraway and cumin.

Dried and finely ground porcini mushrooms of the highest quality.

Air-dried. Green peppercorns have a fresh aroma and a pleasant spiciness that isn't overly fiery.

Lemon myrtle has a wonderfully refreshing and intense lemon aroma, with notes of eucalyptus and camphor.

Black garlic tastes mild with aromas of fried onions and caramel.

Wild fennel seeds offer a very rare and exclusive taste.