spices for fish and seafood

This spice blend is fresh, fruity, floral with little spiciness.

The curry spice mix for European tastes!

The special freeze-drying process preserves both the color and the intense aroma.

Best quality, very aromatic - a MUST for every kitchen!

Best quality coriander with hints of citrus aromas.

It is made by fermenting real red pepper (not the usual green pepper).

These are ripe peppercorns that have been separated from the pulp and dried.

What a delicate, nutty flavor! This Ethiopian spice blend adds just the right amount of zest to pumpkin and cabbage dishes and pairs equally well with fish and poultry.

Also called cucumber herb. The special freeze-drying process preserves both the color and the intense aroma.

Umami Booster – The secret ingredient for intense flavor

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

Coarse crystals for the salt mill. Boiled in a pan.

Great for white, fried fish, poultry and as an optimal seasoning for light bread dough.

This Thai green curry with its typically fresh and herbal flavors goes perfectly with poultry, vegetables, fresh fish, and shellfish.

Suitable as everyday salt for meat, fish and vegetables.

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

To enjoy the full aroma of lemon thyme, please add it towards the end of the cooking time.

Long pepper has a wonderfully earthy aroma reminiscent of incense.

Also called sausage cabbage. The special freeze-drying process preserves both the color and the intense flavor.

Harmonizes wonderfully with hard cheese, beef, fish or cold roast