spices for fish and seafood

This Japanese spice blend is excellent for fish, sushi, sashimi, dashi, miso soup, and vegetable preparations.

A white pepper with an unusual taste and appearance.

Bouillabaisse spiced salt with saffron, Mediterranean seasoning for fish soups and paella.

Indian highland pepper with beechwood smoke, an accent for game, steak and salmon.

The finely aromatic sea salt is extracted from the waters of the remote, natural and sun-drenched Salt Bay on the South Island of New Zealand.

A Nepalese pepper specialty, also called grapefruit pepper. This is a variant of Sichuan pepper.

FETT by Vilgis, a balanced seasoning for fatty foods such as goose and salmon.

Greek pyramid salt flakes, crunchy and elegant. An exclusive finishing salt from Greece.

Fish spice with pink berries and wakame seaweed. Fresh for salmon, trout and prawns.

Also known as lemongrass, ground lemongrass is quick and easy to use anytime.

Activator for fish by Stefan Marquard. 12 g per 1 kg, massage in before cooking.

Galangal powder for Thai cuisine. Citrus-mild for curries and soups.

Indian finishing spice with black salt, sour and savoury for street food and fruit salad.

Hot green paprika, hand-picked. For crustaceans, fish, wok and vegetables.

Green pepper, air-dried. Fresh and savoury for meat, fish and pepper sauce.

Ajowan (bishop's weed) for Indian cooking. Savoury for pulses and naan.

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

Curry spiced salt with a golden shimmer, for fish, chicken and lentils.

A deep-black finishing salt with vegetable charcoal, an accent for tartare and steak.

Herbes de Provence, classically French. For Mediterranean cooking, lamb and vegetables.