spices for fish and seafood

Mild curry with a floral, fruity note. Perfect for poultry, prawns and vegetable curries, from our own blend.

A piquant yet light curry with lemongrass, also for curry vinaigrette and mayo.

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

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

Umami Booster – The secret ingredient for intense flavor

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.

Ducca, an Egyptian sesame blend. A classic with flatbread and olive oil.

Freeze-dried dill tips. A classic for fish, cucumbers and Scandinavian cuisine.

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

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

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

Curry Hara, a Thai green curry. Fresh and herbaceous with a Szechuan tingle.

Suitable as everyday salt for meat, fish and vegetables.

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

Fenugreek seed from Churfranken. Malty-sweet for curry, masala and flatbread.

Long pepper has a wonderfully earthy aroma reminiscent of incense.

This pepper grows wild and cannot be cultivated. Very, very rare! It has a slightly tingling and very intense citrus note.

A Mediterranean spiced salt with three rare pepper varieties, depth for cheese and meat.

Black pepper with 36% real lemon and lemon myrtle for fish and poultry.