{"title":"Spices and spice blends for poultry","description":"\u003ch3\u003eSpices and spice blends for poultry – perfect seasoning for delicious dishes\u003c\/h3\u003e\n\n \u003cp\u003ePoultry only develops its full flavor with the right seasoning. At \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.de\/pages\/gewurzmanufaktur\"\u003e\u003cspan\u003ethe Altes\u003c\/span\u003e \u003cspan\u003eGewürzamt (\u003c\/span\u003e Old\u003c\/a\u003e Spice Office), you'll find exclusive \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.de\/collections\/gewuerze\"\u003e\u003cspan\u003espices\u003c\/span\u003e\u003c\/a\u003e and blends to enhance chicken, duck, and other meats. Whether it's fine \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.de\/search?q=paprika\"\u003e\u003cspan\u003epaprika\u003c\/span\u003e \u003cspan\u003evarieties\u003c\/span\u003e\u003c\/a\u003e , exotic \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.de\/search?q=Curry-Variationen\"\u003e\u003cspan\u003ecurry\u003c\/span\u003e \u003cspan\u003evariations\u003c\/span\u003e\u003c\/a\u003e , or \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.de\/search?q=rub\"\u003e\u003cspan\u003espicy\u003c\/span\u003e \u003cspan\u003erubs\u003c\/span\u003e\u003c\/a\u003e for juicy \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.de\/search?q=grillh%C3%A4hnchen\"\u003e\u003cspan\u003egrilled chicken\u003c\/span\u003e\u003c\/a\u003e —each spice brings a unique flavor. Discover hand-picked ingredients and traditional production methods for true enjoyment!\u003c\/p\u003e","products":[{"product_id":"schwarzer-fermentierter-knoblauch","title":"Black Fermented Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack fermented garlic, an extraordinary ingredient with a sweetish depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThrough a twelve-week fermentation, the originally crisp, sharp garlic transforms into a jelly-soft, deep-black clove with a surprisingly mild character. Sweetish, with fine nuances of plum and caramel, an elegant acidity and without any harsh sharpness. Fermented and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn inspiring ingredient for the adventurous. Excellent with meat, poultry and fish, in sauces and vinaigrettes, with cheese, as well as an unusual component in pasta, risotto and vegetable dishes. Also finely puréed as a spread or seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, keep cool and dry and use up soon.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDeep-black garlic cloves fermented for twelve weeks\u003c\/li\u003e\n\u003cli\u003eSweetish-mild with notes of plum and caramel\u003c\/li\u003e\n\u003cli\u003eJelly-soft texture, without harsh sharpness\u003c\/li\u003e\n\u003cli\u003eFor meat, fish, sauces, cheese, pasta and risotto\u003c\/li\u003e\n\u003cli\u003eFermented and packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA similarly umami-deep speciality is our \u003ca href=\"\/en\/products\/schwarze-fermentierte-zwiebeln\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack fermented onions\u003c\/strong\u003e\u003c\/a\u003e. Classically savoury is dried \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e. For a pepper finish we recommend the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does black fermented garlic taste like?\u003c\/strong\u003e\u003cbr\u003e\nMild and sweetish with notes of plum, balsamic and caramel. The harsh sharpness of raw garlic is completely absent; instead an elegant, lightly sour depth develops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it for?\u003c\/strong\u003e\u003cbr\u003e\nWith meat, poultry and fish, in sauces, vinaigrettes and dips, with cheese as well as in pasta, risotto and vegetable dishes. Finely puréed also as a spread or seasoning paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it made?\u003c\/strong\u003e\u003cbr\u003e\nThrough an approximately twelve-week fermentation at controlled warmth and humidity. The garlic turns deep black and becomes soft and sweetish. No additives are used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, keep cool and dry and use up soon.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does black fermented garlic taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild and sweetish with notes of plum, balsamic and caramel. The harsh sharpness of raw garlic is completely absent; instead an elegant, lightly sour depth develops.\"}},{\"@type\":\"Question\",\"name\":\"What do I use it for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With meat, poultry and fish, in sauces, vinaigrettes and dips, with cheese as well as in pasta, risotto and vegetable dishes. Finely puréed also as a spread or seasoning paste.\"}},{\"@type\":\"Question\",\"name\":\"How is it made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Through an approximately twelve-week fermentation at controlled warmth and humidity. The garlic turns deep black and becomes soft and sweetish. No additives are used.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"After opening, keep cool and dry and use up soon.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564430921994,"sku":"21260","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/knoblauch_schwarz_fermentiert-227529.jpg?v=1736522842"},{"product_id":"schwarze-fermentierte-zwiebeln","title":"Black Fermented Onions","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack fermented onions, an extraordinary ingredient with a creamy, sweetish depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack fermented onions with a creamy, sweetish depth and a pronounced umami character. Through the long fermentation, the sharp note of the fresh onion turns into a complex, almost malty-sweet aroma. Fermented and packed in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for risotto, pasta, gravies and stews. Refines burgers, tartare, carpaccio and the cheese board. Adds an accent to salad dressings, dips and marinades. Even a teaspoon gives sauces and braised dishes a dark, savoury depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, keep refrigerated and use within a few weeks.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlack fermented onions with umami depth\u003c\/li\u003e\n\u003cli\u003eCreamy and sweetish from a long fermentation\u003c\/li\u003e\n\u003cli\u003eFermented and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for risotto, pasta, burgers and cheese\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor even more umami, our \u003ca href=\"\/en\/products\/schwarzer-fermentierter-knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack fermented garlic\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e are a great match. To season sauces, we recommend freshly ground \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are black fermented onions?\u003c\/strong\u003e\u003cbr\u003e\nOnions that turn dark through a long, controlled fermentation and develop a creamy, sweetish, malty-umami aroma. The sharpness of the raw onion disappears entirely.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do they taste like?\u003c\/strong\u003e\u003cbr\u003e\nSoft, dark and sweetish with a distinct umami. They are faintly reminiscent of balsamic, soy sauce and dried fruit, without any sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use them?\u003c\/strong\u003e\u003cbr\u003e\nIn risotto, pasta, gravies and stews, with burgers, tartare and cheese, or in dressings and marinades. Even a small amount adds plenty of depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, keep refrigerated and use within a few weeks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are black fermented onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Onions that turn dark through a long, controlled fermentation and develop a creamy, sweetish, malty-umami aroma. The sharpness of the raw onion disappears entirely.\"}},{\"@type\":\"Question\",\"name\":\"What do they taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Soft, dark and sweetish with a distinct umami. They are faintly reminiscent of balsamic, soy sauce and dried fruit, without any sharpness.\"}},{\"@type\":\"Question\",\"name\":\"How do I use them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In risotto, pasta, gravies and stews, with burgers, tartare and cheese, or in dressings and marinades. Even a small amount adds plenty of depth.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"After opening, keep refrigerated and use within a few weeks.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564431315210,"sku":"21262","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zwiebeln_schwarz_fermentiert_a14b3442-6e5b-42af-9f44-02306872886e-731401.jpg?v=1736522841"},{"product_id":"curry-ketchup","title":"Curry Ketchup","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry ketchup with its own curry blend, fruity and savoury from the workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry ketchup is the German answer to the currywurst – and our answer to industrial ketchup with flavourings and thickeners. We use sun-ripened tomatoes and our own, harmoniously balanced curry blend from the workshop. The result is a ketchup that tastes of tomato and of curry – not of sugar and acidity. Made and packed in Klingenberg am Main, without flavour enhancers and without additives.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for currywurst, fried sausage, chips and burgers. It refines sandwiches, hot dogs and grilled meat. It works as a base for spicy dips, BBQ marinades and quick pasta sauces. Also as a seasoning in stews, minced-meat pans and Asian bowls. After opening, store cool and use up within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the curry ketchup is noticeably more aromatic than industrial products. A smaller amount is usually enough – best to taste first, then add more.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic currywurst in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Berlin classic can be this simple when the ketchup is right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 high-quality fried sausages (ideally without skin)\u003c\/li\u003e\n\u003cli\u003e4 tbsp curry ketchup\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ea little water, 1 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 portions of chips with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e fry the sausages all over in hot oil and cut into slices. Heat the curry ketchup with a little water in the pan so that it becomes slightly thinner. Toss the sausage pieces in it and arrange on plates. Dust with extra curry powder. Serve with chips and fries seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our curry ketchup?\u003c\/strong\u003e Industrial ketchup often has more sugar than tomato, plus starch, flavourings and acidifiers. Our curry ketchup is pure taste – tomato, curry, sweetness from the fruit itself. Adding extra curry powder lifts the taste to snack-bar level, with honest ingredients.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCurry ketchup with a high tomato content and its own curry blend\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003cli\u003eVersatile with currywurst, burgers and grilled meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic partners for the curry ketchup are \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e for the chips and our ready curry powders \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e for dusting. If you love grilling, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. For a BBQ marinade on poultry, \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e works well, for beef \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity alternative to ketchup, reach for the \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sets your curry ketchup apart from supermarket products?\u003c\/strong\u003e\u003cbr\u003e\nWe use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato – with us it is the other way round. You taste the tomato and the curry, not the additives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use curry ketchup for?\u003c\/strong\u003e\u003cbr\u003e\nClassically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the curry ketchup vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does curry ketchup keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nStore sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products – that is normal and a sign of honest ingredients.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets your curry ketchup apart from supermarket products?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato. With us it is the other way round. You taste the tomato and the curry, not the additives.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use curry ketchup for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the curry ketchup vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does curry ketchup keep after opening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Store sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products. That is normal and a sign of honest ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564654006538,"sku":"23372","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/CurryKetchup_PB_web_cd7f73d8-7935-41eb-9a9b-1211b13922a5.png?v=1774564389"},{"product_id":"chili-guajillo","title":"Chili Guajillo","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Chili Guajillo, a mild-fruity cornerstone of Mexican cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe guajillo is the dried mirasol chili and one of the most-used chilies in Mexico. Ground, it brings a pleasant, easily controllable heat and a delicate fruity acidity with fine berry notes. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGround guajillo is a classic for adobo, mole, enchilada sauces and Mexican marinades. It seasons chicken, beef and pork dishes as well as stews and bean soups, and gives salsas, pastes and braising sauces a fruity depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the powder briefly in a little oil before you add liquid, then the fruit and acidity develop best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGuajillo salsa in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eToast 2 tbsp of ground guajillo briefly in 1 tbsp oil until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd two chopped tomatoes, one small onion and one clove of garlic and fry briefly.\u003c\/li\u003e\n\u003cli\u003eAdd 100 ml stock, a little cumin and salt and simmer the salsa for ten minutes.\u003c\/li\u003e\n\u003cli\u003eBlend everything smooth and serve the salsa with tacos, enchiladas or grilled meat.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes it special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGuajillo belongs, with ancho and pasilla, to the classic trio of Mexican mole chilies. It is the brightest and fruitiest of the three, with a fine acidity and berry note that gives sauces freshness without much heat. That is exactly what makes it the most versatile entry into Mexican chili cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried guajillo chili, finely ground\u003c\/li\u003e\n\u003cli\u003eMild-fruity with fine acidity and berry notes\u003c\/li\u003e\n\u003cli\u003ePleasantly mild, easily controllable heat\u003c\/li\u003e\n\u003cli\u003eA classic for mole, adobo and enchilada sauce\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a real mole, combine guajillo with \u003ca href=\"\/en\/products\/chili-ancho\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Ancho\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chili-pasilla\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili Pasilla\u003c\/strong\u003e\u003c\/a\u003e, rounded off with our ready-made \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e. For more heat, our \u003ca href=\"\/en\/products\/chili-con-carne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChili con Carne seasoning\u003c\/strong\u003e\u003c\/a\u003e is a good match. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Chili Guajillo?\u003c\/strong\u003e\u003cbr\u003e\nPleasantly mild. The heat is easy to control, with fruit and a fine acidity to the fore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is guajillo exactly?\u003c\/strong\u003e\u003cbr\u003e\nThe dried mirasol chili, here finely ground. It is one of the most-used chilies in Mexico.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use guajillo for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for mole, adobo, enchilada sauces and marinades, and for stews, salsas and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the best aroma?\u003c\/strong\u003e\u003cbr\u003e\nToast the powder briefly in oil before you add liquid. That way the fruit and acidity come through best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Chili Guajillo?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pleasantly mild. The heat is easy to control, with fruit and a fine acidity to the fore.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is guajillo exactly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The dried mirasol chili, here finely ground. It is one of the most-used chilies in Mexico.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use guajillo for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for mole, adobo, enchilada sauces and marinades, and for stews, salsas and braises.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the best aroma?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Toast the powder briefly in oil before you add liquid. That way the fruit and acidity come through best.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564736286986,"sku":"30326","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chili_guajillo-661567.jpg?v=1736523098"},{"product_id":"gruner-paprika","title":"Green Paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround green paprika, a fresh, hot paprika seasoning for fish and wok\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen paprika in powder form, hand-picked while unripe and stone-ground. The early harvest gives the paprika its characteristic grassy freshness and a piquant heat that is clearer and more direct than the sweetish warmth of red paprika varieties. From Spain, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSensational for crustaceans, fish, poultry and wok dishes. Also in vegetable soups, paprika sauces and as a fresh heat in vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add it early at the start of cooking and don't expose it to too high a heat, as paprika turns bitter at too high a temperature. Don't underestimate the heat, dose sparingly and season again rather than over-season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen paprika, harvested unripe and stone-ground\u003c\/li\u003e\n\u003cli\u003eFrom Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eFresh-hot for fish, seafood and wok\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the paprika world: \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e as a smoke counterpart and \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e as a mild complement. For wok and Asian dishes: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. A classic Hungarian-Mediterranean pairing: \u003ca href=\"\/en\/products\/kernoel-gewuerzpaprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot paprika seed oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between green and red paprika?\u003c\/strong\u003e\u003cbr\u003e\nGreen paprika is harvested unripe and therefore has a grassy freshness and a clearer heat instead of the sweetish warmth of ripe red paprika varieties. It works more like a heat spice than as a colour and aroma carrier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I add green paprika early?\u003c\/strong\u003e\u003cbr\u003e\nGreen paprika needs a little time to develop its full aroma. With too short a cooking time it stays raw and grassy, with too high a heat it turns bitter. It's best added to the pan at the start of cooking and sweated along with the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose green paprika?\u003c\/strong\u003e\u003cbr\u003e\nCarefully, the heat is intense. 1 to 2 tsp per 4 portions is often enough. Better to season again than to over-season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the green paprika come from?\u003c\/strong\u003e\u003cbr\u003e\nThe green paprika comes from Spain and is packed by us in Klingenberg am Main, without additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between green and red paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green paprika is harvested unripe and therefore has a grassy freshness and a clearer heat instead of the sweetish warmth of ripe red paprika varieties. It works more like a heat spice than as a colour and aroma carrier.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I add green paprika early?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green paprika needs a little time to develop its full aroma. With too short a cooking time it stays raw and grassy, with too high a heat it turns bitter. It is best added to the pan at the start of cooking and sweated along with the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose green paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Carefully, the heat is intense. 1 to 2 tsp per 4 portions is often enough. Better to season again than to over-season.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the green paprika come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The green paprika comes from Spain and is packed by us in Klingenberg am Main, without additives.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564740579594,"sku":"30338","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-paprika-gemahlen-739803.jpg?v=1738084185"},{"product_id":"geraucherter-paprika-1","title":"Smoked paprika hot","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika hot, Pimentón de la Vera Picante from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe fiery sister of our mild smoked paprika. Fully ripe red paprika pods from western Spanish Extremadura are slowly smoked over oak wood and finely ground, in the centuries-old tradition of Pimentón de la Vera. The result is a sweet-smoky aroma with a clear push of heat, not an artificial smoke flavour but authentic spice craft. Origin Spain, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of Mediterranean and Spanish cooking, for patatas bravas, fried potatoes and white cabbage. A seasoning base for chorizo, paella and hearty stews. An accent in BBQ rubs, marinades, salsas and aioli. Where the mild paprika brings sweetness and smoke, the hot variety adds a fiery accent on top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Picante from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak wood, sweet-smoky with a clear push of heat\u003c\/li\u003e\n\u003cli\u003eA classic for chorizo, paella, patatas bravas and BBQ rubs\u003c\/li\u003e\n\u003cli\u003eAlso in marinades, salsas and aioli\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer it milder, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e without heat. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the smoked paprika hot?\u003c\/strong\u003e\u003cbr\u003e\nIt has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from the mild variety?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the smoked paprika hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from the mild variety?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564743004426,"sku":"30342","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-350837.jpg?v=1738084124"},{"product_id":"paradieskorner","title":"Grains of Paradise","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrains of paradise – West African heat like ginger in a seed\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGrains of paradise, also called Guinea pepper, unite the heat and freshness of ginger in a single seed. A West African classic that was highly prized in the medieval cooking of Europe.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eExcellent for aubergines, pumpkin, tomatoes, root vegetables, potatoes, rice, poultry and lamb. Add freshly ground at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e crush coarsely, roll tuna or similar in it and sear very briefly all around, for an exciting texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store the whole seeds dry, dark and sealed. Grind them only just before use so the lemony heat is preserved.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA West African classic\u003c\/li\u003e\n\u003cli\u003eHeat and freshness like ginger\u003c\/li\u003e\n\u003cli\u003eFor root vegetables, lamb, poultry and tuna\u003c\/li\u003e\n\u003cli\u003eAdd freshly ground at the end\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplement grains of paradise with our \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ereal red Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e for an exciting pepper variation.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do grains of paradise taste like?\u003c\/strong\u003e\u003cbr\u003e\nLike a mix of pepper and ginger, hot and finely savoury with a lemony freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they suitable for the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. Also mortared as a coarse finish on steak and tuna.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do they come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom West Africa, the home of Aframomum melegueta, a relative of ginger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store grains of paradise?\u003c\/strong\u003e\u003cbr\u003e\nStore the whole seeds dry, dark and sealed, and grind them only just before use.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do grains of paradise taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Like a mix of pepper and ginger, hot and finely savoury with a lemony freshness.\"}},{\"@type\":\"Question\",\"name\":\"Are grains of paradise suitable for the pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, very much so. Also mortared as a coarse finish on steak and tuna.\"}},{\"@type\":\"Question\",\"name\":\"Where do grains of paradise come from?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From West Africa, the home of Aframomum melegueta, a relative of ginger.\"}},{\"@type\":\"Question\",\"name\":\"How do I store grains of paradise?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store the whole seeds dry, dark and sealed, and grind them only just before use.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564744216842,"sku":"30349","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/paradieskoerner_cf1d0f7b-4f7e-48e3-94eb-ecfbf5815c03-462238.jpg?v=1738084249"},{"product_id":"weisser-pfeffer","title":"White Pepper","description":"\u003ch2\u003eWhite pepper from Sri Lanka – fully ripe, full of character\u003c\/h2\u003e\n\u003cp\u003eWhite pepper is created when fully ripe peppercorns are freed from the fruit flesh and dried. The result: a pepper with a very distinctive character – milder in pure heat than black pepper, but warmer, rounder and with the unmistakable, lightly savoury-animalic note that experienced cooks value so much. Ours comes from Sri Lanka – one of the traditional growing regions with especially even ripeness and a good essential-oil content.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eWhite pepper is the classic of light cooking. It seasons without affecting the colour of a dish. Indispensable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight sauces\u003c\/strong\u003e – hollandaise, béarnaise, beurre blanc, velouté\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCream soups\u003c\/strong\u003e – asparagus, potato, cauliflower, leek\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoultry\u003c\/strong\u003e – poularde breast, turkey, chicken in a light sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish\u003c\/strong\u003e – fillets, quenelles, mousse de poisson\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese and quiche\u003c\/strong\u003e – everywhere that black pepper specks would be a nuisance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite asparagus\u003c\/strong\u003e – the most classic of all use cases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBest ground fresh from the mill – white pepper loses its aroma faster than black.\u003c\/p\u003e\n\n\u003ch2\u003eRecipe idea: cream of asparagus soup with white pepper\u003c\/h2\u003e\n\u003cp\u003ePeel 500 g of white asparagus and cut into pieces. Sweat in butter, deglaze with 750 ml vegetable stock. Let simmer for 20 minutes. Purée finely with a stick blender, stir in 150 ml cream and bring to the boil. Season with sea salt and freshly ground \u003cem\u003ewhite pepper\u003c\/em\u003e. Serve with chives and a splash of lemon juice.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564748378378,"sku":"30362","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisser_pfeffer-sri-lanka-101921.jpg?v=1736522880"},{"product_id":"rosa-beeren","title":"Pink Peppercorns","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePink peppercorns, a mild Schinus fruit with a decorative colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePink peppercorns are the dried red fruits of the Schinus tree from South America. They are not hot and taste mild-resinous, similar to juniper, but less intense and with a lightly sweetish note. Botanically, pink peppercorns are not pepper, so do not confuse them with real red pepper. Sorted and packed by us in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGreat with fish, poultry, game and rich meat. As a special aroma, scatter them over raw marinated fish, carpaccio and salads, simply rubbing the berries between your fingers. They are also a highlight in light sauces, on cream cheese, in desserts and on chocolate. Thanks to their bright red colour they are at the same time wonderfully decorative.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Not suitable for the mill, the berries are too soft and crumbly and would clog the grinding mechanism. Best to rub them between your fingers or press lightly in the mortar. Store dry and dark.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDried red Schinus fruits, mild and not hot\u003c\/li\u003e\n\u003cli\u003eA resinous, sweetish aroma, similar to juniper\u003c\/li\u003e\n\u003cli\u003eA decorative accent for fish, salads and desserts\u003c\/li\u003e\n\u003cli\u003eNot for the mill, best rubbed\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a colourful pepper blend in the mill, our \u003ca href=\"\/en\/products\/melange-blanc-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Blanc\u003c\/strong\u003e\u003c\/a\u003e fits. For fruity pepper notes we recommend the \u003ca href=\"\/en\/products\/echter-roter-kampot-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e\u003c\/a\u003e. A salt for the finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper varieties\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eAre pink peppercorns real pepper?\u003c\/strong\u003e\u003cbr\u003e\nNo. Pink peppercorns are the fruits of the Schinus tree and botanically not pepper. They taste mild-resinous and are not hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are they not suitable for the mill?\u003c\/strong\u003e\u003cbr\u003e\nThe berries are soft and crumbly and would clog the grinding mechanism. Better to rub them between your fingers or press lightly in the mortar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use pink peppercorns for?\u003c\/strong\u003e\u003cbr\u003e\nFor fish, poultry, game and rich meat, on carpaccio, in light sauces, on cream cheese and in desserts. Thanks to the bright red colour also as a decorative accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store pink peppercorns?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed. As whole berries they keep their aroma especially well.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Are pink peppercorns real pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Pink peppercorns are the fruits of the Schinus tree and botanically not pepper. They taste mild-resinous and are not hot.\"}},{\"@type\":\"Question\",\"name\":\"Why are pink peppercorns not suitable for the mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The berries are soft and crumbly and would clog the grinding mechanism. Better to rub them between your fingers or press lightly in the mortar.\"}},{\"@type\":\"Question\",\"name\":\"What do I use pink peppercorns for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For fish, poultry, game and rich meat, on carpaccio, in light sauces, on cream cheese and in desserts. Thanks to the bright red colour also as a decorative accent.\"}},{\"@type\":\"Question\",\"name\":\"How do I store pink peppercorns?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed. As whole berries they keep their aroma especially well.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564757750026,"sku":"30365","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rosa-beeren-389569.jpg?v=1736624491"},{"product_id":"bbq-chicken-1","title":"BBQ Chicken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Chicken — a savoury blend for chicken, turkey and poultry off the grill\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Chicken is a ready-made spice blend of salt, tomato, paprika and 16 more warm spices, tuned to chicken, turkey and all poultry cuts. We compose it in our workshop in Klingenberg am Main and bring the exotic aromatics of Mauritian cooking into your garden: savoury, lightly sweet, with warm depth. Salt is included, so there's nothing left to season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA poultry all-rounder for chicken breast, chicken legs, turkey steak, whole poultry, poulard wings, skewers and fillets. Works rubbed on dry just before grilling or roasting, or with a little peanut oil, vegetable oil or yoghurt as a short two-to-three-hour marinade. Also as a seasoning in \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ sauces\u003c\/strong\u003e\u003c\/a\u003e, dips and chicken burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Chicken already contains salt. Please don't add extra salt, or the poultry turns too salty. Work your way up to the right amount and taste at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled chicken in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eIn a bowl, combine chicken pieces with two tablespoons of peanut or vegetable oil and a level tablespoon of BBQ Chicken per 500 g of meat.\u003c\/li\u003e\n\u003cli\u003eLet it rest in the fridge for one to three hours — the longer, the more intense.\u003c\/li\u003e\n\u003cli\u003ePlace on the hot grill, grill golden-brown on both sides, and don't salt or season again while turning.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePoultry spice blend with tomato, paprika and warm aromas, inspired by Mauritian cuisine\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a BBQ rub, poultry marinade and chicken seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you grill steak and poultry side by side, add our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, the beef counterpart of the same workshop philosophy. For a classic French steak butter with chicken, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is perfect. As a table pepper or for refining, we recommend the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend or the bold \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For a ready sauce to brush on, our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e is the ideal addition. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use BBQ Chicken for?\u003c\/strong\u003e\u003cbr\u003e\nFor chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. BBQ Chicken already contains salt — it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate chicken with BBQ Chicken?\u003c\/strong\u003e\u003cbr\u003e\nOne to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content — the meat would dry out too much.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use BBQ Chicken for pork or beef?\u003c\/strong\u003e\u003cbr\u003e\nYes, that works. For a seasoning tuned specifically to beef, though, we have \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use BBQ Chicken for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. BBQ Chicken already contains salt, it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I marinate chicken with BBQ Chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content, the meat would dry out too much.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use BBQ Chicken for pork or beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, that works. For a seasoning tuned specifically to beef, we have BBQ Beef, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50682969030922,"sku":"30395","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50682968998154,"sku":"31261","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682969063690,"sku":"22774","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq_chicken_c2b9cd33-c4eb-4eba-9a7b-3ab8a7ba7728-409594.jpg?v=1736523094"},{"product_id":"berbere","title":"Berbere ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBerbere, the Ethiopian spice blend with fiery heat and fruity depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBerbere is the national spice blend of Ethiopia and the aromatic heart of East African cooking. We compose it in our workshop in Klingenberg am Main from black pepper, fenugreek seed, ginger, cinnamon blossom, coriander seeds, bird's-eye chili, ajowan seeds, cardamom, allspice and cloves. The character: fiery-hot with fruity depth, floral from the fenugreek, warm from the cinnamon and with a long aromatic finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBerbere is the seasoning for doro wat (Ethiopian chicken curry), kitfo (tartare with berbere butter), misir wat (lentil stew), braises with lamb and beef, poultry, game, terrines and goose liver. Also for vegetable stews with lentils or beans, in tomato sauces, bean pans, couscous or as a seasoning for minced meat and burgers. Classically, berbere is sweated in niter kibbeh (spiced clarified butter), where it releases its aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Berbere is distinctly hot, mainly from the bird's-eye chili. Work your way up carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table or serve over yoghurt, which softens the heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Doro Wat – Ethiopian chicken curry\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Ethiopian Sunday classic, simpler than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g chicken legs or thighs\u003c\/li\u003e\n\u003cli\u003e3 large onions, very finely chopped\u003c\/li\u003e\n\u003cli\u003e2 tbsp Berbere\u003c\/li\u003e\n\u003cli\u003e4 tbsp butter (or niter kibbeh, if available)\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic, a thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e250 ml chicken stock, 4 hard-boiled eggs\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e for African authenticity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Dry-roast the onions in a heavy pan without fat over medium heat for twenty minutes, stirring, until golden brown. Add the butter, keep stirring, then add garlic, ginger and berbere and sweat for a minute. Deglaze with stock, add the chicken and salt, and braise gently, covered, for 40 minutes. Score the eggs several times and let them steep in the sauce for the last 10 minutes. Serve with injera flatbread or basmati rice and a dollop of yoghurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Berbere?\u003c\/strong\u003e We use specially roasted fenugreek – this makes the blend noticeably more floral and less bitter than most imported berberes. The \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e rounds off the authenticity.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEthiopian spice blend with bird's-eye chili, fenugreek and cinnamon blossom\u003c\/li\u003e\n\u003cli\u003eA fiery-hot character with fruity depth and floral seasoning\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for doro wat, lentil stews, lamb, poultry and terrines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated hot blends are our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e from Tunisia and our \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e from Louisiana. Mexican depth with a chocolate edge comes from our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e; the Japanese heat variant is \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle. Salt for broths and stews: the mineral \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e or the smoky-hot \u003ca href=\"\/en\/products\/rauchiges-chilisalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chili salt\u003c\/strong\u003e\u003c\/a\u003e as a table salt. For the oriental bridge, our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e with pepper and cardamom is a great addition. A sweet-fruity companion to the heat is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Berbere?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot – noticeably fierier than \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003eHarissa\u003c\/a\u003e thanks to the bird's-eye chili, but with a fruity-floral depth. If you can't take much heat, dose sparingly and combine with yoghurt or sour cream, which soften the heat considerably.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Berbere for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for doro wat (chicken curry), misir wat (lentil stew), kitfo (berbere-butter tartare), lamb and beef braises, game and poultry. Also in bean stews, tomato sauces, in minced meat and even as a rub for spare ribs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is niter kibbeh?\u003c\/strong\u003e\u003cbr\u003e\nNiter kibbeh is Ethiopian clarified butter in which berbere is heated with garlic, ginger and cardamom before cooking. Similar to Indian ghee, but seasoned. To try it: melt butter gently with a teaspoon of berbere and garlic, clarify and strain through a cloth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Berbere and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003eHarissa\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e is the Tunisian blend with chili, caraway and garlic, hotter with a cumin depth. Berbere is the Ethiopian version with fenugreek, cinnamon blossom and bird's-eye chili, fierier and more fruity-floral. Harissa for North African lamb, berbere for highland braises.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Berbere?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, noticeably fierier than Harissa thanks to the bird's-eye chili, but with a fruity-floral depth. If you can't take much heat, dose sparingly and combine with yoghurt or sour cream, which soften the heat considerably.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Berbere for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for doro wat (chicken curry), misir wat (lentil stew), kitfo (berbere-butter tartare), lamb and beef braises, game and poultry. Also in bean stews, tomato sauces, in minced meat and even as a rub for spare ribs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is niter kibbeh?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Niter kibbeh is Ethiopian clarified butter in which berbere is heated with garlic, ginger and cardamom before cooking. Similar to Indian ghee, but seasoned. To try it, melt butter gently with a teaspoon of berbere and garlic, clarify and strain through a cloth.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Berbere and Harissa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Harissa is the Tunisian blend with chili, caraway and garlic, hotter with a cumin depth. Berbere is the Ethiopian version with fenugreek, cinnamon blossom and bird's-eye chili, fierier and more fruity-floral. Harissa for North African lamb, berbere for highland braises.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564771643658,"sku":"30398","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/berbere-845182.jpg?v=1736523010"},{"product_id":"bester-festtagsbraten","title":"Bester Festtagsbraten","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBester Festtagsbraten, the roasting spice salt for the grand entrance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBester Festtagsbraten brings lamb, veal, poultry and beef to a festive point without masking the meat's own flavour. We compose this roasting spice salt in our workshop in Klingenberg am Main on a base of Spanish sea salt. The profile: a robust, savoury opening of black pepper and garlic, a warm herb heart of rosemary, sage and marjoram, and a rounded finish of allspice and nutmeg. A classic roasting seasoning that does everything the Sunday table needs.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRub the meat generously with Bester Festtagsbraten before searing so an aromatic crust forms while roasting. You can also season again during cooking or add it to the roasting juices. It suits lamb shoulder, leg and rack, veal roast, rolled roast and veal shank, whole poultry such as poulard, turkey and duck, as well as roast beef and top round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The seasoning already contains sea salt, so add less salt of your own. For the best result, rub the meat at least 30 minutes before roasting so the aroma can soak in.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVeal roast with root vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub 1.5 kg of veal roast all over with two teaspoons of Bester Festtagsbraten and a little olive oil and let it rest for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the meat sharply on all sides over high heat until it has taken on colour.\u003c\/li\u003e\n\u003cli\u003eAdd carrots, celeriac and onions, deglaze with a glass of white wine and braise everything for 2.5 hours at 160 degrees in the oven.\u003c\/li\u003e\n\u003cli\u003eLoosen the roasting residue with a little stock, reduce it into a creamy sauce and round it off with freshly ground \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is Spanish sea salt, which carries the aromas. Added to that are robust \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for savouriness and heat, garlic for depth, and a classic line-up of herbs and spices of rosemary, sage, marjoram, bay, coriander, allspice and nutmeg. Exactly the combination you expect from a good Sunday roast.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eClassic roasting spice salt on a base of Spanish sea salt\u003c\/li\u003e\n\u003cli\u003eWith black pepper, garlic, rosemary, sage and allspice\u003c\/li\u003e\n\u003cli\u003eFor lamb, veal, poultry and beef, to rub in and to season\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the finishing touch on your roast we recommend \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky Pepper\u003c\/strong\u003e\u003c\/a\u003e. For long braises, reach for \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörsters Schmortopf\u003c\/strong\u003e\u003c\/a\u003e. You will find more seasoning ideas for meat and grill in our \u003ca href=\"\/en\/collections\/fleisch-grillgewurze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emeat and grill spices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Bester Festtagsbraten and steak pepper?\u003c\/strong\u003e\u003cbr\u003e\nBester Festtagsbraten is a salted all-in-one seasoning for rubbing into whole roasts, while \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is a pure pepper blend for quickly fried cuts such as steaks. For a Sunday roast you reach for Festtagsbraten, for the finish on a steak the steak pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat is Bester Festtagsbraten good for?\u003c\/strong\u003e\u003cbr\u003e\nBester Festtagsbraten suits lamb, veal, poultry and beef. It works especially well on lamb shoulder and leg, veal roast, whole poultry such as poulard and turkey, as well as roast beef and top round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nNo, as a rule you barely need any extra salt. The seasoning already contains Spanish sea salt, so add salt of your own only sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I rub in the roast?\u003c\/strong\u003e\u003cbr\u003e\nIt is best to rub the meat at least 30 minutes before roasting. That lets the aroma soak in and forms a savoury crust while searing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Bester Festtagsbraten and steak pepper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bester Festtagsbraten is a salted all-in-one seasoning for rubbing into whole roasts, while Steak Pepper Gewürzamt is a pure pepper blend for quickly fried cuts such as steaks. For a Sunday roast you reach for Festtagsbraten, for the finish on a steak the steak pepper.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat is Bester Festtagsbraten good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bester Festtagsbraten suits lamb, veal, poultry and beef. It works especially well on lamb shoulder and leg, veal roast, whole poultry such as poulard and turkey, as well as roast beef and top round.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, as a rule you barely need any extra salt. The seasoning already contains Spanish sea salt, so add salt of your own only sparingly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I rub in the roast?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is best to rub the meat at least 30 minutes before roasting. That lets the aroma soak in and forms a savoury crust while searing.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50907299250442,"sku":"31425","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"11 g","offer_id":53015103275274,"sku":"23712","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bester_festtagsbraten_f14f1de7-416d-4e97-95ba-e320954158da-695183.jpg?v=1736523187"},{"product_id":"curry-anapurna-dose","title":"Curry Anapurna","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Anapurna — a piquant Indian curry blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Anapurna is our boldest curry: piquant, with gentle roasted aromas and a pronounced heat. We compose it in our workshop in Klingenberg am Main from fourteen ingredients, including fenugreek, turmeric, cumin, coriander, fennel, chilies, garlic, ginger, galangal, pepper, cardamom, mace and cinnamon blossoms. The name Anapurna refers to the Hindu goddess of nourishment — a tribute to the powerful aromatics of this blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAnapurna is ideal for hearty curries: pan-fried prawns, lamb, poultry, meatballs, lentil dals and slow-braised clay-pot dishes. Also in marinades for tandoori chicken, in yoghurt sauces and for currywurst sauce. Sweat it briefly in hot oil or ghee, then add your main ingredient or liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Anapurna is noticeably hotter than our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Work your way up carefully — a level teaspoon per person when cooking is usually plenty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb meatball curry in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g minced lamb with salt, pepper and chopped macadamia nuts, form small balls and brown them in a pan.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a level tablespoon of Curry Anapurna to the pan, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDrain a can of chickpeas, add them, and deglaze with 200 ml coconut milk.\u003c\/li\u003e\n\u003cli\u003eReturn the meatballs to the pan and braise gently for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePiquant Indian curry blend of fourteen components\u003c\/li\u003e\n\u003cli\u003ePowerful heat with roasted aromas, fenugreek and galangal\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, marinades, braises and currywurst sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer a milder curry with a fruity vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any Indian dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Anapurna for?\u003c\/strong\u003e\u003cbr\u003e\nFor hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the name Anapurna mean?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Anapurna differ from Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is a dry Indian curry blend with piquant heat. \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Anapurna for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the name Anapurna mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Anapurna differ from Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is a dry Indian curry blend with piquant heat. Vadouvan, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084538122,"sku":"30412","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50798014071050,"sku":"31247","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50798013546762,"sku":"23138","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_anapurna-491357.jpg?v=1736523100"},{"product_id":"curry-goa","title":"Curry Goa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Goa, a South Indian curry blend with fruity heat for fish and poultry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Goa is our fruity-hot South Indian curry blend – inspired by the markets of Goa, where Portuguese colonial history meets Indian spice craft. In our workshop in Klingenberg am Main we blend pepper, paprika, fenugreek, chili, turmeric, cumin, coriander, star anise, fennel, cardamom, mustard, ginger, galangal, nigella, mace, lemongrass, cloves and cinnamon. The character: a lively heat with citrus-anise fresh notes and a lightly sweet warmth in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Goa is the classic for Goan fish curry, prawn curry and chicken vindaloo. Also for pork shoulder in a curry braise, cod in coconut milk, lentil stews with red lentils, rice dishes with fried vegetables and in a tomato-coconut sauce for pasta. A pinch also works in lamb braises with tomato. Sweat briefly in hot oil, then deglaze with coconut milk or tomatoes, and never dry-roast for longer than ten seconds – the fine mustard aromas otherwise tip into bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Goa is clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e, but milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e. A level tablespoon for four portions is the good middle ground. Fresh lime and coriander leaves at the end set the fresh accent to the heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Goan fish curry with prawns\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic of the Konkan coast in 25 minutes – the flavour highlight for every fish lover.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g cod, halibut or sea bass fillet\u003c\/li\u003e\n\u003cli\u003e200 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Goa, 1 onion, 3 cloves of garlic, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 200 g passata\u003c\/li\u003e\n\u003cli\u003e2 tbsp tamarind paste or 2 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely chop the onion, garlic and ginger and sweat in coconut oil until translucent. Sweat the Curry Goa for two to three seconds, then deglaze immediately with coconut milk and tomatoes. Stir in the tamarind or apple-quince balsamic. Simmer gently for five minutes. Cut the fish fillet into bite-sized pieces, slide them into the sauce and let them steep for a further five minutes, then add the prawns and let them cook through for three minutes. Season with salt and cubeb pepper, and serve with coriander leaves and a squeeze of lime juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Goa?\u003c\/strong\u003e Star anise and fennel in the mix bring the anise fresh notes that off-the-shelf Curry Goa lacks. Combined with the cubeb pepper (oriental-complex), you lift the profile to fine-dining level without it getting complicated.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Indian curry blend with star anise, galangal and lemongrass\u003c\/li\u003e\n\u003cli\u003eA fruity-hot character with citrus-anise freshness\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated curry profiles are our hot \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For the fermented depth in curries, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the pro's choice. A pepper finish on the fish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e with oriental depth or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e with an anise-like fruity heat. Acidity from the \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e as a tamarind substitute. Sweet-fruity alongside: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. Clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, comparable to \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e, but clearly milder than \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sets Curry Goa apart from standard Indian curries?\u003c\/strong\u003e\u003cbr\u003e\nThe Portuguese colonial history: Goan curries use vinegar (instead of just yoghurt) as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich fish suits it best?\u003c\/strong\u003e\u003cbr\u003e\nFirm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Goa for vegetarian dishes too?\u003c\/strong\u003e\u003cbr\u003e\nVery well: for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. Clearly hotter than Curry Maharadja, comparable to Curry Anapurna, but clearly milder than Curry Dragon. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets Curry Goa apart from standard Indian curries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Portuguese colonial history. Goan curries use vinegar instead of just yoghurt as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which fish suits it best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Firm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Goa for vegetarian dishes too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very well for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564782031114,"sku":"30414","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_goa_e123f79c-7c79-406a-9f36-30c75a34f4f7-226426.jpg?v=1736523031"},{"product_id":"curry-maharadja","title":"Curry Maharadja","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Maharadja, a very mild curry blend for the whole family\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Maharadja is our mildest curry variant and the perfect family seasoning for everyone who loves curry aromas but can't take heat. We compose it in our workshop in Klingenberg am Main from eighteen components: turmeric, coriander, fennel, fenugreek, cinnamon, cumin, lemongrass, mace, paprika, mustard, galangal, nigella, cardamom, clove, orange peel, black pepper, vanilla and long pepper. A warm, rounded, lightly sweet blend with vanilla and orange notes.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA versatile curry seasoning for poultry, rice dishes, salads, mild soups and sauces. Also in yoghurt marinades, pumpkin soup and unusually good in desserts, chocolate mousse and vanilla ice cream. If you want to tone down a hot curry, mix in a teaspoon of Maharadja and family peace is saved. In coconut milk with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e it becomes a light curry broth for chicken or prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Maharadja is mild but very aromatic. For sweet dishes, a knife-tip is often enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFamily chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast fillet into cubes and fry in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Maharadja, and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and 100 ml stock, and simmer for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e, and serve with a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e and basmati rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA very mild curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eWith vanilla, orange peel and long pepper for a sweet depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, salads, soups, desserts and as a heat softener\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA little more piquant but still balanced is our \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e with Thai freshness. Clearly hotter is the \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e with Bhut Jolokia heat. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. A classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For the warm-sweet aromas of Christmas baking, reach for our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. As a salt finish with minerality, our \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e are a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Maharadja?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or a touch of chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Maharadja in sweet dishes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Maharadja differ from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Maharadja for?\u003c\/strong\u003e\u003cbr\u003e\nAs a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Maharadja?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of Curry Hara or a touch of chili.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Maharadja in sweet dishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Maharadja differ from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Maharadja for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50907586429194,"sku":"30417","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907587543306,"sku":"23562","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_maharadja_77eb0159-07c7-41f5-8699-4380bc2e48e4-671823.jpg?v=1736523103"},{"product_id":"purple-curry-1","title":"Purple Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePurple Curry, the fruity and sour curry blend with hibiscus\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePurple Curry is an unusual curry blend that owes its violet colour and its finely sour note to the hibiscus flower. We mix it in our manufactory in Klingenberg am Main. Warm spices such as cinnamon blossoms, mace, clove and cardamom meet an aromatic base of fenugreek, coriander, cumin and fennel. The result is a curry with fruity freshness that stands out clearly from classic Indian blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe fine acidity makes Purple Curry especially elegant with light meat, fish and seafood. Season scallops, fish, poultry and rabbit with it, mix it with oil or coconut milk into a paste for a marinade or sauce base, or add it to vegetable curries, rice and creamy coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Toast the curry briefly in oil before adding liquid. That way the warm spices open up and the hibiscus acidity rounds off.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eScallops with Purple Curry in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat eight scallops dry and season them all over with Purple Curry and a little salt.\u003c\/li\u003e\n\u003cli\u003eHeat a little oil in a pan and sear the scallops golden for one to two minutes per side.\u003c\/li\u003e\n\u003cli\u003eRemove the scallops, add a splash of coconut milk and a pinch of Purple Curry to the pan and let the sauce reduce briefly.\u003c\/li\u003e\n\u003cli\u003eArrange the scallops on the sauce and serve them with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe warm seasoning comes from \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e, with fresh heat from \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e. The fruity acidity and the violet colour come from the hibiscus flower, joined by fenugreek, black pepper, garlic, coriander, mustard seed, cumin, cloves, fennel and anise.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCurry blend with hibiscus for fruity acidity and a violet colour\u003c\/li\u003e\n\u003cli\u003eWarm and savoury through cinnamon blossom, mace, clove and cardamom\u003c\/li\u003e\n\u003cli\u003eIdeal with scallops, fish, poultry and rabbit\u003c\/li\u003e\n\u003cli\u003eCan also be used as a paste and sauce base\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more curry variety the mild \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e, the aromatic \u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e fit well. For something more exotic, reach for the \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai curry\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the curry violet?\u003c\/strong\u003e\u003cbr\u003e\nThe colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Purple Curry best suited to?\u003c\/strong\u003e\u003cbr\u003e\nThe fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Purple Curry and Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nPurple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a curry paste from it?\u003c\/strong\u003e\u003cbr\u003e\nMix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is the curry violet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\"}},{\"@type\":\"Question\",\"name\":\"What is Purple Curry best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Purple Curry and Curry Goa?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Purple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while Curry Goa is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\"}},{\"@type\":\"Question\",\"name\":\"How do I make a curry paste from it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683102626058,"sku":"30419","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683102658826,"sku":"23206","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/purple-curry_8a6569d7-b0c6-4a34-ba5f-657797770914-925640.jpg?v=1738084250"},{"product_id":"ducca-1","title":"Ducca","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDucca, an Egyptian seasoning blend with sesame, chickpeas and a hazelnut note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDucca (or dukkah) is the Egyptian seasoning blend served with warm flatbread in Cairo and Alexandria, dipped in olive oil. We compose it in our workshop in Klingenberg am Main from roasted sesame, roasted chickpeas, coriander seeds, cumin, black pepper, thyme and mint. The character: nutty, lightly earthy from the cumin, with an aromatic herb accent and an unmistakable crunch from the roasted chickpeas.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDucca classically with warm bread and olive oil as a dip: dip the bread in olive oil, then press it into the Ducca. Also over hummus, yoghurt dips, labneh and salads. As a seasoning over grilled vegetables, pumpkin, cabbage dishes, sweet potatoes, fried fish, poultry and lamb. Even over poached eggs, avocado toast and as a topping in bowls. Scatter only at the end, otherwise the sesame loses its freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Ducca already contains salt, so go easy on additional salt when seasoning. Store dry, cool and protected from light so the roasted sesame keeps its nutty depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: roasted sweet potatoes with Ducca yoghurt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean main course or vegetarian side in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg sweet potatoes, cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt, 1 tbsp tahini, 1 clove of garlic, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e3 tbsp Ducca, fresh parsley and pomegranate seeds to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Toss the sweet potato wedges on a baking tray with olive oil and salt. Bake at 200 degrees fan for 25 minutes, turning once. Stir the yoghurt with tahini, pressed garlic and lemon juice until creamy. Spread the yoghurt on plates, place the sweet potatoes on top, and top generously with Ducca, parsley and pomegranate seeds. Serve with warm flatbread.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEgyptian seasoning blend with sesame, chickpeas, coriander and cumin\u003c\/li\u003e\n\u003cli\u003eA nutty-earthy character with herb accents and crunch\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a bread dip, hummus topping, salad and vegetable seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic Levantine companions are our \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e with wild thyme and sumac for bread and hummus, as well as \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for hot accents. A sweet-fruity side comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Salt for yoghurt and bread dough: \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Ducca taste like?\u003c\/strong\u003e\u003cbr\u003e\nNutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do you eat Ducca?\u003c\/strong\u003e\u003cbr\u003e\nClassically with warm bread and olive oil: first dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Ducca and \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003eZa'atar\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nDucca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Ducca for?\u003c\/strong\u003e\u003cbr\u003e\nOver roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Ducca taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do you eat Ducca?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with warm bread and olive oil. First dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ducca and Za'atar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ducca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. Za'atar is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Ducca for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50684734996746,"sku":"30421","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50684735029514,"sku":"23207","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/ducca_a4739211-3720-46e8-ad3f-9e7ed9ba9cad-434537.jpg?v=1736523192"},{"product_id":"mole","title":"Mole","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMole, a Mexican spice blend with cocoa, chili and almonds for game and poultry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMole is the famous chocolate-chili seasoning of Mexican cooking – warm, complex, multi-layered like a well-aged wine bouquet. In our workshop in Klingenberg am Main we mix chili, cocoa, almonds, currants, dark raw cane sugar, tomato flakes, peanuts, sesame, pepper, cinnamon, garlic, cloves, anise and vanilla. The character: dark chocolate depth from 100% cocoa, fruity currant sweetness, subtle chili heat and a warm warmth from cinnamon, anise and clove. Mole lifts every braised meat onto a different flavour level.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for mole poblano (chicken in mole sauce), mole negro with turkey, braised wild boar, venison ragout, braised beef and partridge. Also with foie gras as a fine accent, in dark cream sauces, in the braising base for lamb and even in BBQ sauces for spare ribs as a depth booster. Holland's tip: cook 1 to 1.5 teaspoons of mole in 100 ml of sauce, pass through a fine sieve at the end, then the sauce has the typical glossy consistency. Mole also goes with chocolate desserts with a chili note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e mole is highly concentrated. A teaspoon per 100 ml of sauce is usually enough to start. Always deglaze with a little stock, cream or tomato so the cocoa melts and binds in harmoniously. Never add it dry into hot fat, or the sugar will burn.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: wild boar mole with a chocolate edge\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Sunday roast with starred-cuisine character in 3 hours of braising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg wild boar shoulder, diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp mole, 2 onions, 4 garlic cloves\u003c\/li\u003e\n\u003cli\u003e2 tbsp clarified butter, 250 ml dark red wine\u003c\/li\u003e\n\u003cli\u003e500 ml game stock, 200 g sieved tomatoes\u003c\/li\u003e\n\u003cli\u003e40 g dark chocolate (70%) for the sauce\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/rauchiges-chilisalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chili salt\u003c\/strong\u003e\u003c\/a\u003e for the marinade\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eA dash of \u003ca href=\"\/en\/products\/zweigelt-rotwein-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZweigelt red wine vinegar\u003c\/strong\u003e\u003c\/a\u003e to season\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Sear the wild boar in clarified butter in batches over high heat, remove. Sweat onions and garlic in the roasting pot until translucent. Sweat the mole for one minute (no longer, or it turns bitter), deglaze with red wine, add game stock and tomatoes. Return the meat, season with smoky chili salt. Braise covered in the oven at 150 °C for 2.5 hours. Stir in the chocolate until it dissolves, season with Tasmanian pepper and a dash of Zweigelt vinegar. Optionally pass the sauce through a sieve. Serve with polenta or cornbread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this mole?\u003c\/strong\u003e We use 100% cocoa (not the cheap mole powder with added sugar), paired with whole almonds and real currants for the fruity depth. Tasmanian pepper at the table lifts the aniseed notes of the mole blend – a classic professional trick from Mexican starred cuisine.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Mexican spice blend with cocoa, chili, almonds and currants\u003c\/li\u003e\n\u003cli\u003eA chocolatey-piquant character with fruity sweetness and anise warmth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for game, poultry, braised roasts and chocolate desserts\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA pepper finish comes from the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e or the resinous-balsamic \u003ca href=\"\/en\/products\/monchspfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echaste-tree pepper\u003c\/strong\u003e\u003c\/a\u003e – both understand game. Related hot blends: our Ethiopian \u003ca href=\"\/en\/products\/berbere\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBerbere\u003c\/strong\u003e\u003c\/a\u003e and the American \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. Salt for mole sauces: the smoky-hot \u003ca href=\"\/en\/products\/rauchiges-chilisalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chili salt\u003c\/strong\u003e\u003c\/a\u003e or the mineral \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e. For game dishes with mole sauce, our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e complements. Sweet depth with a chocolate note: a pinch of \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e in the mole sauce. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is mole for?\u003c\/strong\u003e\u003cbr\u003e\nA classic for Mexican mole sauces with turkey, chicken and game. In Europe excellent with wild boar, venison, partridge, deer, foie gras and lamb ragout. Also in the braising base for beef roast and in chocolate desserts with a chili note. An unusual but very coherent variant: half a teaspoon in a mole mayonnaise with pulled pork.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does mole taste like?\u003c\/strong\u003e\u003cbr\u003e\nVery complex: dark chocolate depth from the 100% cocoa, fruity sweetness of the currants, mild chili heat, warm anise-cinnamon warmth and nutty almond-sesame depth. Not sweet in the dessert sense, but bittersweet and savoury – like a very dark sauce with a thousand facets.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose mole correctly?\u003c\/strong\u003e\u003cbr\u003e\n1 to 1.5 teaspoons per 100 ml of sauce is the starting point. With braises and longer cooking times the effect doubles. Better to start sparingly and adjust at the end with chocolate. Never scatter raw, always work it into liquid heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sets our mole apart from standard goods?\u003c\/strong\u003e\u003cbr\u003e\nWe use 100% pure cocoa instead of the usual chocolate blends with a sugar content. Real almonds, peanuts, sesame and currants instead of powder imitations. The profile is noticeably darker, fruitier and more complex than the pre-mixed industrial moles from Mexico, which often seem too sweet or too powdery.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is mole for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A classic for Mexican mole sauces with turkey, chicken and game. In Europe excellent with wild boar, venison, partridge, deer, foie gras and lamb ragout. Also in the braising base for beef roast and in chocolate desserts with a chili note. An unusual but very coherent variant half a teaspoon in a mole mayonnaise with pulled pork.\"}},{\"@type\":\"Question\",\"name\":\"What does mole taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very complex, dark chocolate depth from the 100% cocoa, fruity sweetness of the currants, mild chili heat, warm anise-cinnamon warmth and nutty almond-sesame depth. Not sweet in the dessert sense, but bittersweet and savoury, like a very dark sauce with a thousand facets.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose mole correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"1 to 1.5 teaspoons per 100 ml of sauce is the starting point. With braises and longer cooking times the effect doubles. Better to start sparingly and adjust at the end with chocolate. Never scatter raw, always work it into liquid heat.\"}},{\"@type\":\"Question\",\"name\":\"What sets our mole apart from standard goods?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"We use 100% pure cocoa instead of the usual chocolate blends with a sugar content. Real almonds, peanuts, sesame and currants instead of powder imitations. The profile is noticeably darker, fruitier and more complex than the pre-mixed industrial moles from Mexico, which often seem too sweet or too powdery.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564794745098,"sku":"30442","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/mole_ba07e683-7494-40aa-b568-f06c62717f3d-374965.jpg?v=1738084240"},{"product_id":"raz-el-hanout-1","title":"Raz el Hanout","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRaz el Hanout, the Moroccan king of blends for couscous and tagine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRaz el Hanout (Arabic for “head of the shop”) is the royal spice blend of North African cooking, uniting more than twenty-five ingredients in a single composition. We compose it in our workshop in Klingenberg am Main: orris root and rose petals give the fine sweetness, cumin and galangal the earthy depth, star anise and cinnamon the warmth. A floral, warm and complex blend that turns any braise into a little journey to Marrakesh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Moroccan spice blend for couscous, tagine, kebab and lamb. Also for poultry, meatballs, vegetable stews, roasted carrots, sweet potatoes and chickpeas. Sweat briefly in hot oil or add straight to the braise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Raz el Hanout is very aromatic. Work your way up carefully, half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb tagine in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut lamb shoulder into pieces, sear sharply in olive oil and remove.\u003c\/li\u003e\n\u003cli\u003eSweat one onion and two cloves of garlic in the same pan, add a tablespoon of Raz el Hanout and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eReturn the lamb to the pot, deglaze with 400 ml stock, add a handful of dried apricots or dates.\u003c\/li\u003e\n\u003cli\u003eBraise gently over low heat for 90 minutes, until the meat falls apart tender.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with couscous and fresh mint.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMoroccan spice blend with more than twenty-five ingredients\u003c\/li\u003e\n\u003cli\u003eFloral, warm and complex with orris root and rose petals\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a couscous, tagine, kebab and lamb seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want more oriental depth, reach for our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e blend with its pepper component. For a citrus-sour freshness over the finished dish, our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e is ideal. As a sweet-fruity companion to tagine and couscous, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e is perfect. To add fermented umami depth, combine with our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Raz el Hanout mean?\u003c\/strong\u003e\u003cbr\u003e\nLiterally it means “head of the shop” and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Raz el Hanout for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Raz el Hanout?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The blend contains chilli, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from curry blends?\u003c\/strong\u003e\u003cbr\u003e\nCurry blends like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Raz el Hanout mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Literally it means head of the shop and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\"}},{\"@type\":\"Question\",\"name\":\"What can I use Raz el Hanout for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Raz el Hanout?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The blend contains chilli, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from curry blends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Curry blends like our Curry Mumbai or Curry Anapurna are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084800266,"sku":"30447","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683084833034,"sku":"31252","price":7.29,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683084865802,"sku":"23201","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/raz-el-hanout-570662.jpg?v=1738084250"},{"product_id":"fett","title":"FETT","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFETT, the spice blend by Thomas Vilgis for fatty dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFETT is a scientifically devised spice blend by the food physicist Thomas Vilgis, tuned precisely to fatty foods. We blend and fill it in our workshop in Klingenberg am Main. The profile: a powerful opening of Tellicherry pepper, a smoky, warm heart of Salish Alderwood smoked salt and smoked cane sugar, a savoury, fresh finish of black cumin, ajwain, hyssop, mint and thyme. The aromas cut through the fat rather than covering it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFETT seasons fatty poultry such as goose, duck and wild fowl, fatty fish such as salmon and mackerel, and pork from pork belly through crackling roast to sausage. It adds accents to lentils, pulses and avocado dishes and works as a marinade for hearty pan and braised dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The smoked salt already brings salt, so season sparingly afterwards. The smoky note comes into its own when you add FETT towards the end of cooking or as a finish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCrispy pork belly in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub a piece of pork belly all over with FETT and let it rest, covered, in the fridge for a few hours.\u003c\/li\u003e\n\u003cli\u003eBriefly sear the rind, then cook the belly at 160 degrees in the oven for around two hours.\u003c\/li\u003e\n\u003cli\u003eTurn up the top heat at the end until the rind crackles and puffs up crisp.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest briefly, slice it and scatter another pinch of FETT over it before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury core is Tellicherry pepper. The smoky depth comes from Salish Alderwood smoked salt and smoked cane sugar. \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCumin\u003c\/strong\u003e\u003c\/a\u003e, black cumin, caraway and \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e add earthy spice, while hyssop, mint and \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e set the fresh, herby highlight.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eScientifically devised blend by Thomas Vilgis\u003c\/li\u003e\n\u003cli\u003eSmoky and savoury with smoked salt, Tellicherry pepper and herbs\u003c\/li\u003e\n\u003cli\u003eFor fatty poultry, fatty fish, pork and pulses\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same Vilgis series comes \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e for vegetables and roots. For poultry, the \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAktivator für alles was fliegt\u003c\/strong\u003e\u003c\/a\u003e fits well, and smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find the whole series in our \u003ca href=\"\/en\/collections\/thomas-vilgis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices by Thomas Vilgis\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is FETT for?\u003c\/strong\u003e\u003cbr\u003e\nFETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the blend called FETT?\u003c\/strong\u003e\u003cbr\u003e\nThe name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between FETT and ERDE?\u003c\/strong\u003e\u003cbr\u003e\nFETT is tuned to fatty foods such as poultry, fish and pork, while \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is FETT for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is the blend called FETT?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between FETT and ERDE?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is tuned to fatty foods such as poultry, fish and pork, while ERDE emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564798054666,"sku":"30461","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vilgis_fett-515728.jpg?v=1736523111"},{"product_id":"afrikanisches-grillgewurz","title":"African barbecue spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAfrican barbecue spice, the exotic BBQ seasoning for dark meat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAfrican barbecue spice gives beef, game and poultry from the grill a deep, lightly floral seasoning with a pleasant heat. We compose the blend in our workshop in Klingenberg am Main. The profile: a powerful opening of long and black pepper, a floral, warm heart of orange blossom, clove and cinnamon bark, a long finish of nutmeg, cardamom and hot paprika. Unusual, dark and unmistakable.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eApply African barbecue spice generously as a dry rub to beef, game or poultry and let it work in for at least 30 minutes before grilling over direct heat. It is just as good as a marinade with soy sauce, honey and a little sesame oil. It also gives game goulash and braised beef a dark, aromatic depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Because of the chili and long pepper, start sparingly and increase to taste. In a marinade, do not salt the meat too long so it stays juicy.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled beef steak in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub two beef steaks of about 250 g each generously with African barbecue spice.\u003c\/li\u003e\n\u003cli\u003eMix one tablespoon of soy sauce, one teaspoon of honey and a little sesame oil and pour the marinade over the meat.\u003c\/li\u003e\n\u003cli\u003eMarinate the steaks for at least one hour and grill them on the hot grill for 3 to 4 minutes per side.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest for five minutes and serve it with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe heat and seasoning come from \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e and chili. The floral, exotic note comes from orange blossom and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e, plus cinnamon bark, nutmeg and \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e. Caraway and hot paprika round the blend off with an earthy note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eExotic grill spice blend for dark meat\u003c\/li\u003e\n\u003cli\u003eWith long pepper, orange blossom, clove, cinnamon bark and cardamom\u003c\/li\u003e\n\u003cli\u003eAs a dry rub, marinade or for braises\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor smoky accents on the grill we recommend \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. For seared meat, \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e fits well. You will find more seasonings for grilling and BBQ in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrill and BBQ spices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat does African barbecue spice suit?\u003c\/strong\u003e\u003cbr\u003e\nIt is best with dark meat such as beef, game and poultry, whether from the grill or the oven. It also gives game goulash and braised beef a dark, aromatic depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the blend?\u003c\/strong\u003e\u003cbr\u003e\nIt is pleasantly spicy and warm but not burning. Chili and long pepper provide a warm heat that you can control well through the dosage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between African barbecue spice and Steakpfeffer?\u003c\/strong\u003e\u003cbr\u003e\nAfrican barbecue spice is an exotic, floral and savoury rub and marinade blend for whole cuts and braises, while \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is a pure pepper blend for finishing seared steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I make a marinade from it?\u003c\/strong\u003e\u003cbr\u003e\nYes, mix the spice with soy sauce, honey and a little sesame oil and let the meat steep for four to six hours. Then grill it over low heat so the honey does not burn.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat does African barbecue spice suit?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is best with dark meat such as beef, game and poultry, whether from the grill or the oven. It also gives game goulash and braised beef a dark, aromatic depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the blend?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is pleasantly spicy and warm but not burning. Chili and long pepper provide a warm heat that you can control well through the dosage.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between African barbecue spice and Steakpfeffer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"African barbecue spice is an exotic, floral and savoury rub and marinade blend for whole cuts and braises, while Steakpfeffer Gewürzamt is a pure pepper blend for finishing seared steaks.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I make a marinade from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, mix the spice with soy sauce, honey and a little sesame oil and let the meat steep for four to six hours. Then grill it over low heat so the honey does not burn.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564816601354,"sku":"30731","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/afrikanisches-grillgewuerz-156702.jpg?v=1738084065"},{"product_id":"orientalischer-gemusezauber","title":"Oriental Vegetable Magic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOriental Vegetable Magic, a fruity-floral spice blend for vegetables and rice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOriental Vegetable Magic is our Persian-Arabic inspired composition for rice, vegetable and poultry dishes with the aromatics of 1001 Nights. We compose it in our workshop in Klingenberg am Main from black pepper, pomegranate seeds, sugar, mahleb cherry, onions, coriander seeds, cumin, parsley, cinnamon blossom, orange peel, chili, cloves, saffron and rose petals. The character: fruity-floral through pomegranate and rose, with fine warmth from cinnamon blossom and cloves and a subtle heat from the chili.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOriental Vegetable Magic is a true universal seasoning: for couscous, bulgur, basmati rice, rice bakes, pilaf, vegetable pans, grilled root vegetables, aubergines, pumpkin and cauliflower. Also very aromatic for poultry, lamb and tuna, in yoghurt marinades for chicken skewers and in tagines. Cook it in directly; the aromas develop fully during braising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after frying or braising, scatter a little fresh mint or parsley over the dish; this sets a fresh counterpoint to the warm-floral seasoning. Sparing with salt, as pomegranate seeds and onions bring their own sweetness and depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: oriental couscous with chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA colourful dish with pantry ingredients in 25 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g couscous, 350 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e4 chicken breast fillets, cut into strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp Oriental Vegetable Magic\u003c\/li\u003e\n\u003cli\u003e1 courgette, 1 red pepper, 1 small aubergine\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp honey, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh mint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Marinate the chicken with 1 tbsp vegetable magic, honey and olive oil. Pour boiling stock over the couscous, cover, let swell for five minutes, fluff up with a fork. Dice the vegetables, fry in olive oil, add the remaining vegetable magic, sweat for three minutes. Sear the chicken strips over high heat. Arrange everything over the couscous, drizzle with lemon juice, scatter with fresh mint. A dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Persian-Arabic spice blend with pomegranate, saffron and rose petals\u003c\/li\u003e\n\u003cli\u003eA fruity-floral character with cinnamon-warm depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for rice, vegetables, couscous, poultry and tagines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated oriental blends are our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced meat and our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for heat and braises. Indian counterparts are our mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. A sweet-fruity accompaniment comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Oriental Vegetable Magic taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use the vegetable magic for?\u003c\/strong\u003e\u003cbr\u003e\nIdeal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are mahleb cherries in the blend?\u003c\/strong\u003e\u003cbr\u003e\nMahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003eBaharat\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Oriental Vegetable Magic taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use the vegetable magic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ideal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are mahleb cherries in the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564816732426,"sku":"30733","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/orientalischer-gemuesezauber_2f543db5-0ad8-4047-818d-58aeb6955e8f-168686.jpg?v=1738084248"},{"product_id":"zitronenthymian-1","title":"Lemon Thyme","description":"\u003ch2\u003eLemon thyme – a Mediterranean herb with a fresh citrus note\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme combines the characteristically savoury thyme aroma with a distinct, fresh-lemony note. This herb classic of Mediterranean cooking smells like a walk through a Provençal herb garden – savoury, sunny and refreshingly light at the same time.\u003c\/p\u003e\n\n\u003cp\u003eUnlike ordinary thyme, lemon thyme can be used far more versatilely: the citrus note makes it the ideal companion for fish, light meat and vegetables, but also for desserts, sorbets and flavoured drinks. Its aroma unfolds best when it is added only just before the end of the cooking time or directly when serving – this preserves the fresh citrus notes.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cp\u003eLemon thyme is a versatile kitchen herb for the Mediterranean and modern cooking tradition:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e ideal with salmon, pike-perch, sea bass and seafood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e classically with chicken, poularde and duck\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e excellent with courgette, tomatoes, artichokes and grilled peppers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb:\u003c\/strong\u003e an elegant addition to saddle or chop of lamb\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSalad dressings:\u003c\/strong\u003e a tablespoon in the vinaigrette gives fresh depth\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesserts and teas:\u003c\/strong\u003e surprisingly good with panna cotta, citrus sorbets and herbal teas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eA little recipe idea: chicken breast with lemon-thyme butter\u003c\/h2\u003e\n\n\u003cp\u003eSeason the chicken breast with salt and pepper, fry in butter. After turning, scatter lemon thyme generously over the breast and deglaze with a splash of lemon juice. Let it finish briefly, drizzle with the pan butter. Simple but aromatically convincing – a green salad with our \u003cstrong\u003eherb spiced salt\u003c\/strong\u003e goes well with it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, lamb, vegetables, salads, desserts and herbal teas.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564854251786,"sku":"30890","price":7.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenthymian_gf-151697.jpg?v=1736523086"},{"product_id":"kaffee-curry-1","title":"Coffee Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoffee Curry, a curry blend with strong Klingenberg coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStrong coffee meets the seasoning of a classic curry. The base is the Fuego del Sol, a coffee roasted especially for this blend by the Kaffee Braun roastery in Klingenberg. Its roasted notes give the curry a dark depth that feels surprisingly natural, not dominant but integrating. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoffee Curry gives meat, vegetable and lentil curries a dark depth and works just as well as a dry rub for beef, lamb and game before grilling or frying. In marinades with oil and yoghurt it seasons poultry and lamb, worked into sweet potatoes, pumpkin or oven vegetables it becomes a hearty side, and in goulash or slow braised roasts it unfolds its full warmth with a dark stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e briefly roast the curry along while searing so the roasted aromas develop fully, but don’t let it get too hot, or the turmeric and coffee turn bitter.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: sweet-potato curry with coffee\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple vegan curry that shows off the blend’s dark depth perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g sweet potatoes, diced\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 garlic cloves\u003c\/li\u003e\n\u003cli\u003e1 tsp coffee curry\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp coconut oil\u003c\/li\u003e\n\u003cli\u003ejuice of 1 lime, fresh coriander\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Fry the sweet potatoes in coconut oil. Add onion and garlic, stir in the coffee curry and roast briefly. Deglaze with coconut milk and simmer for 15 minutes until the sweet potatoes are soft. Season with lime juice and salt, garnish with fresh coriander and serve with basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Coffee Curry?\u003c\/strong\u003e The Fuego del Sol gives the dish an almost chocolatey depth that a normal curry doesn’t have, without tasting of coffee in the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat’s in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is the Fuego del Sol at 28%, an exclusive roast by Kaffee Braun. Added to it are classic curry spices such as black pepper, fenugreek, turmeric, ginger, coriander, fennel, cloves, dried tomatoes, galangal, garlic, cumin, star anise, juniper, nutmeg, chili, bay and cardamom.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA curry blend with 28% roasted Fuego del Sol coffee\u003c\/li\u003e\n\u003cli\u003eAn exclusive roast by Kaffee Braun from Klingenberg\u003c\/li\u003e\n\u003cli\u003eDark, almost chocolatey depth without a dominant coffee taste\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, rubs, marinades and braises\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic curry family: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For steak variations \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e fits, as a salt finish \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You’ll find the whole range in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow much coffee is in it?\u003c\/strong\u003e\u003cbr\u003e28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the curry taste of coffee?\u003c\/strong\u003e\u003cbr\u003eNo, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the blend?\u003c\/strong\u003e\u003cbr\u003e1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Coffee Curry?\u003c\/strong\u003e\u003cbr\u003eStore dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How much coffee is in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\"}},{\"@type\":\"Question\",\"name\":\"Does the curry taste of coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Coffee Curry?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683745632522,"sku":"30903","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683745599754,"sku":"23215","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kaffee-curry-996450.jpg?v=1738084187"},{"product_id":"curry-hara","title":"Curry Hara","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Hara, a Thai green curry with fresh, herbaceous aromatics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Hara is our Thai answer to the heavy Indian curries – fresh, herbaceous, vividly green in profile and with the typical heat of Southeast Asia. In our workshop in Klingenberg am Main we blend hot and sweet paprika, coriander leaves, ginger, Szechuan pepper, garlic, black and white pepper, chili, curry leaves, coriander seeds, cumin, mandarin peel, lemongrass, fennel seed, mace, cloves, star anise and cardamom. The character: herbaceous-green with citrus freshness, a tingling Szechuan heat and a clear depth that makes poultry and shellfish shine.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Hara is the blend for Thai green curry with chicken, duck, prawns, cod and shellfish. Also in vegetarian bowls with aubergine, bamboo shoots and Thai basil, in wok pans with beef fillet, in a coconut-milk soup (tom kha style) or as a marinade for grilled salmon. The Hollands' insider tip: a tablespoon of Curry Hara in an Asian beef salad with lime, fresh mint and glass noodles – sensational. Work with the fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for an umami bridge to India.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Thai curries live on the balance of acidity, heat and sweetness. Lime, fish sauce and a touch of palm sugar (or honey) are a must. Never thin Curry Hara with water, always work with coconut milk.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Thai green curry with prawns and aubergine\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn authentic curry experience in 25 minutes, without having to fly to Bangkok.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 small Thai aubergines or 1 normal aubergine, diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Hara, 2 tbsp peanut oil\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 100 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp fish sauce, 1 tbsp honey, juice of a lime\u003c\/li\u003e\n\u003cli\u003e1 handful of Thai basil, 4 kaffir lime leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e as a finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the peanut oil in the wok, roast the Curry Hara for five seconds – no longer, or the coriander leaves burn. Deglaze immediately with the coconut milk, add stock and kaffir lime leaves, and reduce for five minutes. Add the aubergine and simmer for a further five minutes. Add the prawns and let them steep for three minutes. Season with fish sauce, honey and lime juice. Throw in the Thai basil only when serving, top with cubeb pepper, and serve with jasmine rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Hara?\u003c\/strong\u003e Mandarin peel and curry leaves are scarce in standard products – we use both. That gives the citrus-green depth that cheap pastes don't have. The Szechuan pepper in the mix is the Thai bridge: tingling, almost numbing, a clear shot of freshness to the sweetness of the prawns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eThai curry blend with coriander leaves and curry leaves\u003c\/li\u003e\n\u003cli\u003eA fresh-herbaceous character with a Szechuan tingle and mandarin-peel note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eContinuing the Asian arc: scatter \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle over the finished bowl, or work in \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for fermented umami depth. A pepper finish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e oriental-complex or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e hot-fruity. Indian curry relatives: \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e with star-anise freshness and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Sweet-fruity with the curry: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Hara?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. The Thai heat is different from the Indian one – fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, which takes the heat off and adds a warm sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I need fresh herbs with it?\u003c\/strong\u003e\u003cbr\u003e\nYes: Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat about fried tofu or chicken?\u003c\/strong\u003e\u003cbr\u003e\nBoth work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip: thin slices of leftover roast duck in the finished curry – leftover cooking at fine-dining level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Hara?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. The Thai heat is different from the Indian one, fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of Curry Maharadja, which takes the heat off and adds a warm sweetness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need fresh herbs with it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What about fried tofu or chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip thin slices of leftover roast duck in the finished curry, leftover cooking at fine-dining level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564855628042,"sku":"30905","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_hara-176479.jpg?v=1736523032"},{"product_id":"tandoori-masala-1","title":"Tandoori Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTandoori Masala, an authentic Indian marinade blend from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTandoori Masala is the blend that gives a chicken the famous red-orange colour and the warm-savoury aroma of the Indian clay oven. We compose it in our workshop in Klingenberg am Main from annatto seed, tomato flakes, cumin, coriander, cardamom, ginger, garlic and many other Indian spices. The profile: earthy-warm with a medium heat and a lightly tangy-sweet finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically as a yoghurt marinade for chicken legs, lamb skewers or prawns, left to steep for at least four hours. Briefly roasted on its own in hot ghee or \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and deglazed with coconut milk, it makes a quick curry sauce. Over roasted cauliflower or sweet-potato wedges, simply mix one tablespoon with a little \u003ca href=\"\/en\/products\/gewuerzpaprika-kernoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epaprika seed oil\u003c\/strong\u003e\u003c\/a\u003e and braise in the oven at 200 °C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tandoori unfolds its full depth only through acidity such as yoghurt, buttermilk or lime juice. Dry scattering works, but stays only half as aromatic.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tray-baked tandoori chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJuicy tandoori chicken from the oven, with no clay oven needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 skinless chicken legs\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tandoori Masala\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eJuice of a lime\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the yoghurt with tandoori, lime juice, grated garlic, ginger and salt. Marinate the chicken in it for at least four hours, better overnight. Place on a baking tray lined with baking paper, drizzle with walnut oil and roast in a preheated oven at 220 °C top\/bottom heat for 35 to 40 minutes until the skin takes colour. Serve with mint yoghurt and basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this tandoori?\u003c\/strong\u003e The red-orange colour comes naturally from annatto seed, red sandalwood and turmeric, not from synthetic dye. That keeps the colour real and the aroma rounder. A splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e for freshness at the table goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe red-orange colour comes naturally from annatto seed, red sandalwood, turmeric and tomato flakes. The warm aroma is carried by cumin, coriander, cardamom, allspice, long pepper, cloves, mace and cinnamon, plus ginger and garlic. Chili gives the medium heat, a trace of acerola the fine acidity, and fenugreek and bay round off the blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRed-orange colour naturally from annatto, sandalwood and turmeric\u003c\/li\u003e\n\u003cli\u003eMedium heat, earthy-warm from cumin and coriander\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, long-lasting in dry storage\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the yoghurt variant, a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e is the fruity counterpoint. If you want it hotter, add \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e; for something milder, reach for \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For Indian flatbread, \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e works as a topping, and a splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e brings acidity to tandoori lamb. For the seasoned butter for naan we recommend \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs tandoori very hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium heat, noticeably milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e, but stronger than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a clay oven?\u003c\/strong\u003e\u003cbr\u003e\nNo. An oven at high heat of 220 to 240 °C on baking stone or pizza steel gives a very good result. A grill with a lid also works.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does Tandoori Masala keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to do if the marinade tastes too salty?\u003c\/strong\u003e\u003cbr\u003e\nAdd more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is tandoori very hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium heat, noticeably milder than our Curry Dragon, but stronger than Curry Maharadja.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a clay oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. An oven at high heat of 220 to 240 degrees on baking stone or pizza steel gives a very good result. A grill with a lid also works.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does Tandoori Masala keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"In the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What to do if the marinade tastes too salty?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Add more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50907452506378,"sku":"31061","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907454177546,"sku":"23557","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tandoori_masala-641973.jpg?v=1736522975"},{"product_id":"weisser-malabar-pfeffer","title":"White Malabar Pepper","description":"\u003ch2\u003eWhite Malabar pepper – a ripe single-variety pepper with a pure, nutty aroma\u003c\/h2\u003e\n\n\u003cp\u003eWhite Malabar pepper is a special pepper speciality: ripe, fully fermented peppercorns from the Malabar coast of India, in which the red fruit flesh has been removed by a water fermentation. The result is a pepper with a clear, nutty-fresh character, without the animalic-sulphurous notes that often mark inferior white pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe Malabar pepper impresses with its intense, distinctive heat that acts directly and cleanly. Ground, it is pale and fine – ideal for all dishes in which pepper should be visible but the colour of the dish must not be affected: light sauces, fish dishes, light creams and soups.\u003c\/p\u003e\n\n\u003ch2\u003eUse in the kitchen\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish:\u003c\/strong\u003e classically with salmon, sole, halibut, pike-perch – as a finish just before serving\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoultry:\u003c\/strong\u003e with chicken, poularde, rabbit in light sauces\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight soups and sauces:\u003c\/strong\u003e béchamel, velouté, cream sauces – gives heat without adding colour\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCheese:\u003c\/strong\u003e as a seasoning for cream cheese, ricotta dishes or cheese sauces\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e with white asparagus, cauliflower, celery\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhite Malabar pepper is suitable both freshly ground and as a whole corn for cooking. In mills or mortars it unfolds its full heat and its nutty aroma most intensely.\u003c\/p\u003e\n\n\u003ch2\u003eA little recipe idea: white asparagus with Malabar pepper butter\u003c\/h2\u003e\n\n\u003cp\u003ePeel the white asparagus and cook until al dente in lightly salted water. Brown butter, add freshly ground white Malabar pepper. Pour over the asparagus and serve with a splash of lemon. Classic, elegant, with the right pepper character for light dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes excellently with:\u003c\/strong\u003e fish, poultry, white asparagus, light soups, cream sauces and cream cheese dishes.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564925325578,"sku":"31132","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisser-malabar-pfeffer-810762.jpg?v=1736522988"},{"product_id":"zitronen-pfeffer-1","title":"Lemon Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLemon pepper, the fruity-fresh pepper from real lemon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLemon pepper brings real citrus freshness to your dish, the way synthetic lemon aromas never manage. We blend it in our workshop in Klingenberg am Main from black Belem pepper from Brazil, 36 per cent real lemon and 3 per cent Australian lemon myrtle. The profile: a savoury pepper opening, a zesty, lemony heart, a long, fresh finish with a pleasant, non-intrusive heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLemon pepper is an all-rounder for light dishes. It suits fish and seafood such as salmon, prawns, sea bass and lobster, poultry such as chicken breast, turkey and poularde, grilled asparagus, courgette and artichokes, as well as salads, vinaigrettes, pasta and risotto. Straight from the mill over the finished dish it unfolds its full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Grind the lemon pepper just before serving so the essential citrus oils do not escape. For light, delicate dishes a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with lemon-pepper butter in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 150 g of soft butter with one teaspoon of lemon pepper, a little grated lemon zest and chopped chives and chill the butter.\u003c\/li\u003e\n\u003cli\u003ePat two salmon fillets of 200 g each dry and season them lightly.\u003c\/li\u003e\n\u003cli\u003eGrill the salmon on the skin side for four minutes, turn it and let it finish for two minutes.\u003c\/li\u003e\n\u003cli\u003eServe the fillets each with a slice of lemon-pepper butter and mashed potato.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury base is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e from Brazil. The fresh character comes from 36 per cent real lemon and a small share of Australian \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, whose essential oils intensify the citrus note. A good lemon pepper needs nothing more.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlack Belem pepper with 36 per cent real lemon and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eReal fruit instead of synthetic aromas, pleasant heat\u003c\/li\u003e\n\u003cli\u003eFor fish, poultry, vegetables, salads and pasta\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fish and seafood the mild heat of \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e fits well, for Mediterranean accents the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e. Smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find more special peppers in our \u003ca href=\"\/en\/collections\/pfeffermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does lemon pepper suit best?\u003c\/strong\u003e\u003cbr\u003e\nEspecially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between lemon pepper and ordinary black pepper?\u003c\/strong\u003e\u003cbr\u003e\nLemon pepper is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes lemon pepper contain artificial aromas?\u003c\/strong\u003e\u003cbr\u003e\nNo, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store lemon pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does lemon pepper suit best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Especially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between lemon pepper and ordinary black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lemon pepper is black Belem pepper with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does lemon pepper contain artificial aromas?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store lemon pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564932272394,"sku":"31224","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenpfeffer-974296.jpg?v=1736522888"},{"product_id":"tikka-masala-4","title":"Tikka Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTikka Masala, an Indian spice preparation with tomato and roasted onions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTikka Masala is probably the best-known curry in the world – and for many returning from India the dish they miss most. Our Tikka spice preparation combines tomato, roasted onions and ginger with classic curry spices such as cumin, coriander, paprika, turmeric, cinnamon, allspice and mace – twenty components in all. The result is a dense, full-bodied curry seasoning with a fine heat that gives a chicken tikka masala exactly the aroma you know from the Indian restaurant. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for chicken tikka masala, lamb curry and pork. Also with prawns, tofu, rice, lentil dal and vegetarian curries. Sear meat with onions, scatter Tikka Masala generously over it, deglaze with yoghurt or cream and simmer for 15 minutes. Serve with naan bread, rice and fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tikka Masala already contains salt. Please add extra salt sparingly, otherwise the curry becomes too salty. When searing, take care that the blend does not burn – turmeric and paprika turn bitter at too high a heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: chicken tikka masala like in a restaurant\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe curry that lets you easily match Indian restaurant food at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g chicken breast in pieces\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tikka Masala\u003c\/li\u003e\n\u003cli\u003e200 g whole-milk yoghurt + 200 ml cream\u003c\/li\u003e\n\u003cli\u003e1 tin of chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or oil, 1 tbsp \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e for the finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz fine\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e Marinate the chicken with 1 tbsp Tikka Masala and yoghurt in a bowl for at least 30 minutes. Finely chop onion, garlic and ginger and sauté in ghee. Add the marinated chicken and sear. Briefly toast the remaining Tikka Masala, deglaze with tomatoes and cream. Simmer gently for 15 minutes until the curry thickens. Before serving, scatter with Garam Masala, top with fresh coriander and serve with rice or naan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Tikka Masala?\u003c\/strong\u003e Industrial tikka blends often taste flat – just tomato and paprika. Our blend has twenty components and therefore the complexity that makes an authentic tikka masala. The yoghurt marinade beforehand makes the chicken especially tender.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian curry spice preparation with 20 components\u003c\/li\u003e\n\u003cli\u003eTomato, roasted onions and ginger as the aromatic heart\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic companion to Tikka Masala is \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e as a finish just before serving. If you like it spicier, add \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, for something fruitier there is \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a sweet side, \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e fits well, for fermented depth \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Classic single-origin spices for Indian cooking are \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e. You'll find more Indian blends in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurrys \u0026amp; Masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tikka Masala and ordinary curry?\u003c\/strong\u003e\u003cbr\u003e\nTikka Masala contains tomato and roasted onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Tikka Masala?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot. The heat comes mainly from pepper and chilli but is gentler than with spicy curries. If you like it hotter, add \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eharissa\u003c\/strong\u003e\u003c\/a\u003e or fresh chilli.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Tikka Masala for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for chicken, lamb, pork and prawns. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I have to marinate the chicken first?\u003c\/strong\u003e\u003cbr\u003e\nNot essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically, in India the tikka masala goes into the marinade for several hours.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Tikka Masala and ordinary curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tikka Masala contains tomato and roasted onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our Curry Mumbai. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Tikka Masala?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot. The heat comes mainly from pepper and chilli but is gentler than with spicy curries. If you like it hotter, add harissa or fresh chilli.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Tikka Masala for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for chicken, lamb, pork and prawns. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to marinate the chicken first?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically, in India the tikka masala goes into the marinade for several hours.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50682991051018,"sku":"31233","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":50682991083786,"sku":"23266","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tikka_masala-835739.jpg?v=1736522976"},{"product_id":"mallorquinischer-kraeutergarten","title":"Mallorcan Herb Garden","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMallorcan Herb Garden, a Mediterranean seasoning with lemon myrtle and tomato flakes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMallorcan Herb Garden is our homage to Balearic cooking – sunny, tomatoey, herby and with the unmistakable scent of the Mediterranean. We blend it in our workshop in Klingenberg am Main from tomato flakes, oregano, sage, garlic, thyme, paprika, green and black pepper, coriander, rosemary, parsley, tarragon, bird's-eye chili and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. The profile: fruity-tomatoey with herby depth, a subtle heat from the bird's-eye chili and a citrus-fresh top note from the lemon myrtle.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOver fried or braised vegetables like aubergine, courgette, peppers and fennel: about one tablespoon per 600 g of vegetables, tossed in \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e and braised in the oven at 200 °C. For whole Mediterranean fish like gilthead bream and sea bass, rub inside and out, with olive oil and a squeeze of lemon straight on the grill. As a marinade base for pork neck or chicken leg, stir one tablespoon with oil and garlic into a paste and leave to rest for at least two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e lemon myrtle is the citrus heart of this blend and loses its aroma quickly in very hot fat. Ideally scatter it over the finished dish just before serving, or add it only in the last five minutes of cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Mallorcan oven-baked vegetables with gilthead bream\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA sunny oven dish in which vegetables and fish cook together and meld with the herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 gilthead bream, whole and gutted\u003c\/li\u003e\n\u003cli\u003e1 fennel, 2 peppers, 1 courgette, 3 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 tbsp \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp Mallorcan Herb Garden\u003c\/li\u003e\n\u003cli\u003e1 clove of garlic\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003efreshly ground \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003everbena pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the vegetables into coarse pieces, mix with olive oil and one tablespoon of the herb garden blend, and spread in an ovenproof dish. Salt the bream inside and out, rub with garlic and the remaining herb-garden blend, and lay on the vegetables. Cook at 200 °C fan for 25 to 30 minutes, until the skin is crisp. Before serving, finish with sun-salt flakes and verbena pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Mallorcan Herb Garden?\u003c\/strong\u003e Real sage and real lemon myrtle make the difference from standard blends. Tomato flakes give a fruity-sweet base that caramelises as it braises and lends the sauce natural depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTomato flakes form the fruity base, joined by the Mediterranean herbs oregano, sage, thyme, rosemary, parsley and tarragon. Garlic, paprika and green and black pepper bring savoury spice, with coriander rounding it off. Bird's-eye chili provides the subtle heat and lemon myrtle the citrus-fresh top note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean seasoning with tomato flakes, sage and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eFruity-herby character with a subtle bird's-eye heat\u003c\/li\u003e\n\u003cli\u003eVersatile for vegetables, fish, poultry, pork and squid\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe oil base for all Mediterranean dishes is \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e from the Greek harvest. As a salt finish for fish and seafood, \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For pepper accents, the citrus-elegant \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003everbena pepper\u003c\/strong\u003e\u003c\/a\u003e for fish and poultry or the orientally complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e for lamb dishes. The lemon-oil profile pairs wonderfully with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e on its own. The French herb counterpart is our \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e, and a hot alternative with African character is \u003ca href=\"\/en\/products\/berbere\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBerbere\u003c\/strong\u003e\u003c\/a\u003e in a small pinch. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Mallorcan Herb Garden for?\u003c\/strong\u003e\u003cbr\u003e\nFor fried and braised vegetables, whole Mediterranean fish like gilthead bream and sea bass, squid, chicken leg, pork neck, Mediterranean stews, paella, pizza topping and as a topping on bruschetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from a normal Herbes de Provence blend?\u003c\/strong\u003e\u003cbr\u003e\nMallorcan Herb Garden additionally contains tomato flakes, lemon myrtle and bird's-eye chili. This gives it a fruitier, more southern profile with more acidity and heat than the classic Provençal counterpart.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use per dish?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetables about one tablespoon per 600 g, for fish half to one tablespoon per kilo, and for meat marinades one tablespoon with olive oil and garlic for 800 g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the blend vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are of plant origin, without additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Mallorcan Herb Garden for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fried and braised vegetables, whole Mediterranean fish like gilthead bream and sea bass, squid, chicken leg, pork neck, Mediterranean stews, paella, pizza topping and as a topping on bruschetta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from a normal Herbes de Provence blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mallorcan Herb Garden additionally contains tomato flakes, lemon myrtle and bird's-eye chili. This gives it a fruitier, more southern profile with more acidity and heat than the classic Provençal counterpart.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much do I use per dish?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetables about one tablespoon per 600 g, for fish half to one tablespoon per kilo, and for meat marinades one tablespoon with olive oil and garlic for 800 g.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the blend vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are of plant origin, without additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"40 g","offer_id":50683939553546,"sku":"31445","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"20 g","offer_id":50683939586314,"sku":"31449","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"3 g","offer_id":50907165950218,"sku":"23551","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/mallorquinischer_kraeutergarten-149560.jpg?v=1736523142"},{"product_id":"cajun-spice-2","title":"Cajun Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCajun Spice, a fiery seasoning blend from the US South\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCajun Spice is the powerful seasoning blend from Louisiana that gives Creole cooking its certain something: paprika-smoky, with garlic, chili, cumin and herb depth. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, chili, black pepper, cayenne, oregano and thyme. The character: a piquant heat with smoky warmth and a herby finish, perfect for blackened fish, jambalaya and gumbo.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCajun Spice is the seasoning for blackened fish, Cajun chicken, pan-fried prawns, jambalaya, gumbo, pulled pork and grilled corn cobs. Also over sweet-potato fries, in rice dishes, BBQ marinades and minced-meat pans. Apply generously to the meat or fish, sear briefly, then deglaze with stock or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Cajun Spice already contains salt. Only add salt at the end, or the dish turns too salty. When blackening, let the pan get properly hot, otherwise the blend burns instead of roasting.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: blackened chicken in 15 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe New Orleans classic, ready faster than a delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 chicken breast fillets\u003c\/li\u003e\n\u003cli\u003e3 tbsp Cajun Spice\u003c\/li\u003e\n\u003cli\u003e2 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 lemon, fresh parsley\u003c\/li\u003e\n\u003cli\u003e200 ml cream, 1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for depth (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Rub the chicken breasts generously with Cajun Spice and let them rest briefly. Heat a heavy pan until properly hot, add olive oil and butter, and sear the fillets for 3–4 minutes per side until they have a dark crust. Remove from the pan and rest. Deglaze with cream, reduce briefly, and serve with parsley and a squeeze of lemon. Alongside rice or sweet-potato fries.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning blend with paprika, cayenne, garlic and herbs\u003c\/li\u003e\n\u003cli\u003eA piquant-smoky character from the US South\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for blackened fish, Cajun chicken, jambalaya and BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like it even hotter, add our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. A classic match for steak and grilled meat is our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. For prawns and fish, \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e is a Japanese alternative. A sweet-fruity companion comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Cajun Spice?\u003c\/strong\u003e\u003cbr\u003e\nMedium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Cajun Spice for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Cajun and Creole cooking?\u003c\/strong\u003e\u003cbr\u003e\nCajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does blackening mean?\u003c\/strong\u003e\u003cbr\u003e\nA cooking method from the US South: meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Cajun Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Cajun Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Cajun and Creole cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does blackening mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A cooking method from the US South. Meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50907293188362,"sku":"31275","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50907297153290,"sku":"23554","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/cajun-spice_08fdaf2a-38c4-48e9-b630-8295afec97a4-353941.jpg?v=1737111612"},{"product_id":"majoran-1","title":"Marjoram","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried marjoram – the most aromatic sausage herb of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMarjoram is the classic sausage herb of German cooking and the most important seasoning helper for liver sausage, bratwurst and potato soup. We source it freeze-dried – this processing preserves the aroma noticeably better than the usual air drying. We pack it fresh in our workshop in Klingenberg am Main. The profile: sweetish-warm, lightly balsamic, with a subtle bitterness in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 tsp per 500 g minced meat for bratwurst, liver sausage, meatloaf – always add when seasoning, not when frying.\u003c\/li\u003e\n\u003cli\u003eScatter over potato soup, stew or braised vegetables only just before serving.\u003c\/li\u003e\n\u003cli\u003eIn tomato sauces, mushroom ragouts or with grilled halloumi – a fresh aroma that oregano doesn't have.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e never cook marjoram for long – the essential oils fade quickly. Add it in the last third of the cooking time or scatter it only on the plate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian potato soup with marjoram\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 800 g floury potatoes, 200 g root vegetables (leek, celery, carrot), 1 onion, 2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e, 1.2 l vegetable stock, 2 tbsp \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e, 100 ml cream, 1 tbsp marjoram, 1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e, a splash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eSweat onions and root vegetables in walnut oil until translucent. Add potato cubes, sweat briefly. Pour in stock, stir in umami seasoning paste, cook soft for 25 min. Purée half, pour in cream, season with salt and apple-quince balsamic. Scatter marjoram generously over only when serving. Serve with toasted bread cubes or pieces of mettwurst.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this marjoram?\u003c\/strong\u003e Freeze-dried – that's the difference from mass-produced goods. It keeps a rich green colour and the full aroma. Air drying loses up to 70 % of the essential oils.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried for maximum aroma preservation\u003c\/li\u003e\n\u003cli\u003eA classic sausage herb, ideal for hearty home cooking\u003c\/li\u003e\n\u003cli\u003eFrom Klingenberg am Main, without flavour enhancers\u003c\/li\u003e\n\u003cli\u003eVegan, gluten-free, very economical\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with bratwurst: \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e on a slice of bread. For the bread on the side: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e. A soup seasoning: \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e for depth. A splash of acidity when seasoning: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For braises with game: our \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e. And for the hot variant in tomato sauce: a touch of \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDifference between marjoram and oregano?\u003c\/strong\u003e\u003cbr\u003e\nMarjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does freeze-dried marjoram keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin at least 24 months, considerably longer than air-dried goods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes – but only if the marinade is not heated. Otherwise it loses aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per bratwurst?\u003c\/strong\u003e\u003cbr\u003e\nClassically 5–10 g per 1 kg minced meat is enough, depending on the desired intensity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Difference between marjoram and oregano?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Marjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.\"}},{\"@type\":\"Question\",\"name\":\"How long does freeze-dried marjoram keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the original tin at least 24 months, considerably longer than air-dried goods.\"}},{\"@type\":\"Question\",\"name\":\"Can I use it in marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but only if the marinade is not heated. Otherwise it loses aroma.\"}},{\"@type\":\"Question\",\"name\":\"How much per bratwurst?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically 5 to 10 g per 1 kg minced meat is enough, depending on the desired intensity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564964974858,"sku":"31342","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/majoran_c0fef6e6-2e52-4c82-bd8f-435aef5742be-205293.jpg?v=1736850928"},{"product_id":"bohnenkraut-1","title":"Savory","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRubbed savory, the savoury classic herb for beans and braises\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSavory, also called bean herb, is the classic kitchen herb for pulses. Its aroma is lightly smoky, reminiscent of thyme and carries a fine peppery note. We rub it gently and fill it fresh in our manufactory in Klingenberg am Main, so the full fragrance greets you when you open the tin.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSavory belongs with beans of every kind, whether green, white or broad beans, and makes them easier to digest. It also suits lentils and peas, rabbit, lamb and roast poultry, as well as fatty fish. Add it early to the dish so it can release its flavour, and remove coarse sprigs before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e savory is strongly hygroscopic, so it attracts moisture. Close the tin well after use and store it dry, then it stays free-flowing and does not clump.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen beans with savory in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTrim 500 g of green beans and cook them with a teaspoon of savory in salted water for 10 to 12 minutes until tender.\u003c\/li\u003e\n\u003cli\u003eDrain the beans and toss them in a little butter.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, freshly ground pepper and another pinch of savory.\u003c\/li\u003e\n\u003cli\u003eServe the beans as a side with lamb or a roast and remove coarse stalks before plating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes savory special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFew herbs are as closely tied to a dish as savory is to the bean, which is where its German name comes from. It brings a savoury, lightly sharp depth that rounds off heavy pulse dishes and makes them easier to digest. Unlike thyme it is stronger and more peppery, so a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRubbed savory in manufactory quality\u003c\/li\u003e\n\u003cli\u003eSmoky, thyme-like aroma with a fine peppery note\u003c\/li\u003e\n\u003cli\u003eA classic for green and white beans, lentils and peas\u003c\/li\u003e\n\u003cli\u003eSuits rabbit, lamb, poultry and fatty fish\u003c\/li\u003e\n\u003cli\u003eGently rubbed, freshly filled in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCombine savory with other kitchen herbs such as \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, our \u003ca href=\"\/en\/products\/wild-krauter-mischung-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild herb blend\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/estragon-geschnitten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etarragon\u003c\/strong\u003e\u003c\/a\u003e. For lamb and braises, \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhisky pepper\u003c\/strong\u003e\u003c\/a\u003e is a good match. You will find more in our \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is savory used for?\u003c\/strong\u003e\u003cbr\u003e\nFor beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does savory taste like?\u003c\/strong\u003e\u003cbr\u003e\nSavoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add savory to a dish?\u003c\/strong\u003e\u003cbr\u003e\nBest early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does my savory clump?\u003c\/strong\u003e\u003cbr\u003e\nSavory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is savory used for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For beans of every kind, for lentils and peas, and for rabbit, lamb, poultry and fatty fish. It seasons and makes pulse dishes easier to digest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does savory taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savoury and lightly smoky, similar to thyme but stronger and with a fine peppery note. A small amount is enough.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add savory to a dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Best early, so it can release its flavour. Remove coarse sprigs before serving, while rubbed herb can stay in the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does my savory clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Savory attracts moisture. Close the tin well after use and store it dry, then it stays loose and free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722811244810,"sku":"31469","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Bohnenkraut_gerebelt_Webshop.png?v=1756967609"},{"product_id":"weisser-penja-pfeffer-1","title":"White Penja Pepper","description":"\u003ch3\u003eWhite Penja pepper – a fully ripe premium pepper from Cameroon\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFully ripe peppercorns\u003c\/strong\u003e – separated from the fruit flesh and dried.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHarmonious-aromatic\u003c\/strong\u003e – lightly animalic, with a clear ripeness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePremium range\u003c\/strong\u003e – carefully imported by Altes Gewürzamt.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIdeal for light cooking\u003c\/strong\u003e – fish, poultry, light sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis outstanding white pepper consists of ripe peppercorns that have been separated from the fruit flesh and dried. They do smell lightly animalic, but are distinguished by a harmonious, fully ripe taste.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003cp\u003eThis white pepper is ideal with fish, poultry, light soups and sauces, salads and savoury quark dishes.\u003c\/p\u003e\n\u003ch3\u003eGoes perfectly with\u003c\/h3\u003e\n\u003cp\u003eExpand your pepper world with our \u003ca href=\"\/en\/products\/melange-blanc-1\"\u003eMélange Blanc\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/pfeffer-bundle\"\u003epepper bundle\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/whisky-pfeffer\"\u003ewhisky pepper\u003c\/a\u003e. For fish and poultry dishes: \u003ca href=\"\/en\/products\/fischgenuss-1\"\u003eFischgenuss\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bbq-fish-2\"\u003eBBQ Fish\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/mittelmeerkuche\"\u003eMediterranean cuisine gift box\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/muehlen\"\u003epepper mill collection\u003c\/a\u003e. As a gift idea for cooks: our \u003ca href=\"\/en\/collections\/geschenkboxen\"\u003egift boxes\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\"\u003epresents\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52109675528458,"sku":"31440","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/weisserPenja-Pfeffer_BD_Webshop.png?v=1763129621"},{"product_id":"melange-blanc-1","title":"Mélange Blanc","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange Blanc, a white pepper blend for poultry, fish and asparagus\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange Blanc is a pepper blend with a clear note of white pepper from Sri Lanka, complemented by coriander seeds, grains of paradise, orange peel, cardamom seed, sage and nutmeg. An elegant, restrained-savoury blend with clear heat and fine depth for light cooking. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhite pepper for poultry, turkey, chicken and white fish. Also with roast veal, pork fillet, asparagus, cream cheese and creamy sauces. Season before cooking or scatter as a finish over the finished dish. A classic for asparagus béarnaise, béchamel and hollandaise sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e for the best aroma, grind Mélange Blanc fresh in the mill – ideally in its own mill, so the fine white pepper is not overlaid by black pepper.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: white asparagus with hollandaise sauce\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe dish in which white pepper shows why it belongs in light cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 kg white asparagus\u003c\/li\u003e\n\u003cli\u003e250 g butter\u003c\/li\u003e\n\u003cli\u003e3 egg yolks\u003c\/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c\/li\u003e\n\u003cli\u003e1 tsp Mélange Blanc\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e, 1 pinch of sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Peel the asparagus and cook in salted water with a pinch of sugar for 12 to 15 minutes. For the hollandaise, melt the butter. Whisk the egg yolks with lemon juice and 2 tbsp water over a bain-marie until creamy, then slowly stir in the warm butter. Season with Mélange Blanc and fleur de sel and pour over the drained asparagus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Mélange Blanc?\u003c\/strong\u003e White pepper seasons light dishes without disturbing them with dark specks – the fine heat and the orange note bring out the asparagus's own flavour.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe main component is white pepper from Sri Lanka – the peeled, fully ripe harvested pepper berry with clear heat. Coriander seeds and orange peel bring bright freshness, grains of paradise a gentle warmth, while cardamom, sage and nutmeg round off the blend with fine depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA pepper blend with white pepper as the main component\u003c\/li\u003e\n\u003cli\u003eClear heat with orange, cardamom and nutmeg notes\u003c\/li\u003e\n\u003cli\u003eVersatile as a poultry pepper, fish pepper and asparagus spice\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e as the dark counterpart for steak and game, \u003ca href=\"\/en\/products\/weisser-penja-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Penja pepper\u003c\/strong\u003e\u003c\/a\u003e as a pure single-origin pepper, \u003ca href=\"\/en\/products\/whisky-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhisky pepper\u003c\/strong\u003e\u003c\/a\u003e for steak variations. For fish cooking: \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bbq-fish-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Fish\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/mittelmeerkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMediterranean Cuisine gift box\u003c\/strong\u003e\u003c\/a\u003e. For asparagus season \u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e as a herb companion. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy white pepper?\u003c\/strong\u003e\u003cbr\u003e\nWhite pepper is the peeled, fully ripe harvested pepper berry – clearer and sharper, without the fruity wildness of black pepper. Ideal for light dishes in which black peppercorns would settle unattractively.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I put Mélange Blanc in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes – freshly ground, the aroma comes into its own best. A separate mill for white pepper is recommended so the aroma is not affected by black pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange Blanc differ from pure white pepper?\u003c\/strong\u003e\u003cbr\u003e\nMélange Blanc additionally contains coriander, grains of paradise, orange peel, cardamom, sage and nutmeg – giving a softer, more complex taste experience compared with the pure single-origin pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Mélange Blanc?\u003c\/strong\u003e\u003cbr\u003e\nStore dry, dark and well sealed. Whole spices keep their aroma longest, so it's best to grind only just before seasoning.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why white pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"White pepper is the peeled, fully ripe harvested pepper berry, clearer and sharper, without the fruity wildness of black pepper. Ideal for light dishes in which black peppercorns would settle unattractively.\"}},{\"@type\":\"Question\",\"name\":\"Should I put Mélange Blanc in the pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, freshly ground the aroma comes into its own best. A separate mill for white pepper is recommended so the aroma is not affected by black pepper.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange Blanc differ from pure white pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Blanc additionally contains coriander, grains of paradise, orange peel, cardamom, sage and nutmeg, giving a softer, more complex taste experience compared with the pure single-origin pepper.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Mélange Blanc?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry, dark and well sealed. Whole spices keep their aroma longest, so it is best to grind only just before seasoning.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52131281469706,"sku":"31431","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange-blanc_3b9c9d1a-738f-49e9-85ef-a88d555d4a33-396259.jpg?v=1738084194"},{"product_id":"estragon-geschnitten","title":"Tarragon, cut","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEstragon geschnitten, das aniswürzige Kraut der französischen Küche\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstragon ist das Schlüsselkraut der feinen französischen Küche, mit seinem unverwechselbaren, leicht anisartigen und süßlich-würzigen Aroma. Unser Estragon wird sorgfältig getrocknet und geschnitten, sodass er sich leicht dosieren lässt und sein volles Aroma beim Mitgaren oder kurz vor dem Servieren entfaltet. Abgefüllt in unserer Manufaktur in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVerwendung\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEstragon ist unverzichtbar für die klassische Sauce Béarnaise und helle Rahmsaucen. Er passt zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in die Kräuterbutter. Auch in Senf, Essig und Gurkeneinlagen sorgt er für die typische Note. Gib ihn beim Kochen früh genug dazu oder rühre ihn kurz vor dem Servieren ein.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWichtig:\u003c\/strong\u003e Estragon ist aromastark. Dosiere sparsam und taste dich heran, sonst dominiert die Anisnote. Trocken und lichtgeschützt lagern.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRezept: Klassische Sauce Béarnaise\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDie Königin der Saucen zu Steak und Spargel, mit Estragon im Zentrum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eZutaten:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 Schalotten, fein gewürfelt\u003c\/li\u003e\n\u003cli\u003e4 EL Weißweinessig, 4 EL Weißwein\u003c\/li\u003e\n\u003cli\u003e2 TL Estragon geschnitten\u003c\/li\u003e\n\u003cli\u003e3 Eigelb\u003c\/li\u003e\n\u003cli\u003e200 g geklärte Butter\u003c\/li\u003e\n\u003cli\u003eSalz, Pfeffer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eZubereitung:\u003c\/strong\u003e Schalotten, Essig, Wein und die Hälfte des Estragons einkochen, bis fast die ganze Flüssigkeit verdampft ist. Abkühlen lassen und durch ein Sieb geben. Die Reduktion mit den Eigelben über dem Wasserbad cremig aufschlagen, dann die geklärte Butter langsam einrühren. Mit Salz, Pfeffer und dem restlichen Estragon abschmecken.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas macht Estragon besonders?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSein Aroma stammt vom ätherischen Öl Estragol, das ihm die typische Anis- und Lakritznote gibt. Anders als kräftige Kräuter wie Rosmarin ist Estragon fein und elegant, weshalb er in der klassischen französischen Saucenküche unersetzlich ist.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEigenschaften\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGetrockneter, geschnittener Estragon, leicht zu dosieren\u003c\/li\u003e\n\u003cli\u003eFeinwürzig mit charakteristischer Anisnote\u003c\/li\u003e\n\u003cli\u003eKlassiker für Sauce Béarnaise und Rahmsaucen\u003c\/li\u003e\n\u003cli\u003ePasst zu Geflügel, Fisch, Eiern und Kräuterbutter\u003c\/li\u003e\n\u003cli\u003eAbgefüllt in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWas passt dazu?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn der französischen Küche kombiniert sich Estragon gut mit \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e und einem feinen \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eweißen Pfeffer\u003c\/strong\u003e\u003c\/a\u003e für helle Saucen. Zur Vinaigrette und für Senfsaucen passt unser \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon Senf fein\u003c\/strong\u003e\u003c\/a\u003e. Mehr Kräuter findest du in unserer \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter-Kollektion\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHäufige Fragen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWofür verwende ich Estragon?\u003c\/strong\u003e\u003cbr\u003e\nFür Sauce Béarnaise und helle Rahmsaucen, zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in Kräuterbutter. Auch in Senf, Kräuteressig und Gurkeneinlagen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie schmeckt Estragon?\u003c\/strong\u003e\u003cbr\u003e\nFein, leicht süßlich und mit einer charakteristischen Anis- und Lakritznote. Elegant und nicht aufdringlich, daher in der feinen Küche so beliebt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKann ich getrockneten Estragon wie frischen verwenden?\u003c\/strong\u003e\u003cbr\u003e\nGetrockneter Estragon ist konzentrierter, daher brauchst du weniger davon. Am besten früh genug mitgaren, damit er sein Aroma abgeben kann.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWie lagere ich Estragon richtig?\u003c\/strong\u003e\u003cbr\u003e\nTrocken, kühl und lichtgeschützt in der gut verschlossenen Dose. So bleibt das feine Aroma lange erhalten.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Wofür verwende ich Estragon?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Für Sauce Béarnaise und helle Rahmsaucen, zu Geflügel, Fisch, Eiergerichten, Kartoffeln und in Kräuterbutter. Auch in Senf, Kräuteressig und Gurkeneinlagen.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Wie schmeckt Estragon?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fein, leicht süßlich und mit einer charakteristischen Anis- und Lakritznote. Elegant und nicht aufdringlich, daher in der feinen Küche so beliebt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Kann ich getrockneten Estragon wie frischen verwenden?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Getrockneter Estragon ist konzentrierter, daher brauchst du weniger davon. Am besten früh genug mitgaren, damit er sein Aroma abgeben kann.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Wie lagere ich Estragon richtig?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Trocken, kühl und lichtgeschützt in der gut verschlossenen Dose. So bleibt das feine Aroma lange erhalten.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52220007416074,"sku":"31442","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Estragongeschnitten_Webshop.png?v=1766443944"},{"product_id":"wild-krauter-mischung-1","title":"Wild Herb Blend","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWild herb blend, eleven Mediterranean wild herbs and flowers in manufactory quality\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe wild herb blend unites eleven carefully selected wild herbs and flowers into the character of a Mediterranean herb meadow. We mix it in our manufactory in Klingenberg am Main. Olive leaves, wild savory, fennel, oregano, hyssop, wild thyme, wild garlic, cornflowers, tarragon, celery leaves and fennel pollen give every dish a depth that no single herb ingredient achieves alone.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wild herb blend fits wherever fresh herbs would be overwhelming or are not available. Season white fish such as sea bass, pike-perch and sole with it, rub it under the skin of poultry, work it into focaccia and bread dough, mix it into herb butter or scatter it over raw tomatoes, leaf salad and grilled food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Briefly rub the blend between your fingers before use to wake the essential oils. As the fine components settle, give the tin a short shake before use.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSea bass on a tomato and olive oil bed in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut four ripe tomatoes into coarse slices, place them in a baking dish and drizzle with olive oil.\u003c\/li\u003e\n\u003cli\u003eSeason the tomatoes with wild herb blend and fleur de sel.\u003c\/li\u003e\n\u003cli\u003ePlace two sea bass fillets of 200 g each on top, skin side up, and brush them thinly with olive oil.\u003c\/li\u003e\n\u003cli\u003eCook everything at 200 degrees for 12 to 15 minutes in the oven and serve with crusty bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/wilder-thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild thyme\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/barlauch-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild garlic\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the herby depth, plus \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e for a fine sweetness. Olive leaves, wild savory, fennel, hyssop, cornflowers, tarragon and celery leaves round off the blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEleven Mediterranean wild herbs and flowers\u003c\/li\u003e\n\u003cli\u003eWith wild thyme, wild garlic, oregano and fennel pollen\u003c\/li\u003e\n\u003cli\u003eFor white fish, poultry, lamb and focaccia\u003c\/li\u003e\n\u003cli\u003eAlso for herb butter, tomatoes and salads\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Provençal herb cooking our \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e blend fits, for Mediterranean variety the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorquinischer Kräutergarten\u003c\/strong\u003e\u003c\/a\u003e. To season to taste we recommend \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/krautermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the wild herb blend best suited for?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the wild herb blend and Kräuter der Provence?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKräuter der Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I rub the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to shake the tin before use?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the wild herb blend best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend suits Mediterranean dishes of all kinds. It classically seasons white fish, poultry and lamb, but also tastes good in focaccia, herb butter, on raw tomatoes and over salads. A pinch brings the character of a herb meadow to the plate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the wild herb blend and Kräuter der Provence?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herb blend relies on wild Mediterranean herbs such as olive leaves, wild thyme and fennel pollen with floral depth, while Kräuter der Provence is the classic, more robust Provence blend. For fine wild-herb notes you use the wild herb blend, for hearty Provence cooking the Kräuter der Provence.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I rub the blend before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The wild herbs only release their essential oils when you briefly rub them between your fingers. That way the full aroma unfolds right over the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to shake the tin before use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. The blend contains components and flowers of different fineness that settle over time. A short shake distributes everything evenly again.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52525262405898,"sku":"31480","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wild-kraeuter-mischung.jpg?v=1738166979"},{"product_id":"gruner-pfeffer","title":"Green Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAir-dried green pepper, a fresh aroma with a mild heat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen pepper is unripe-harvested black pepper, here air-dried for a fresh, herbaceous aroma with a pleasant, not overly fiery heat. Less hot than black pepper, but with a grassy, lively note that goes particularly well with fish, poultry and cream sauces. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor pepper mill and mortar, coarsely crushed in the mortar for a classic pepper sauce. Perfect with pork, beef, poultry, lobster, prawns and fish. A classic for creamy pepper sauce with steak and fillet: sweat the pepper in butter, deglaze with cognac, pour in cream. Also ideal for making rich raw sausages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store dry and dark, grind whole corns only just before use so the fresh aroma is preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGreen pepper, air-dried\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eSuitable for pepper mill and mortar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pepper world: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a fresh-pepper counterpart, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for game and braises, \u003ca href=\"\/en\/products\/weisser-penja-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Penja pepper\u003c\/strong\u003e\u003c\/a\u003e as a fine companion. For steak sauces: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. A salt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between green and black pepper?\u003c\/strong\u003e\u003cbr\u003e\nBoth are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I put green pepper in the pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nYes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a classic pepper sauce with green pepper?\u003c\/strong\u003e\u003cbr\u003e\nLightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store green pepper?\u003c\/strong\u003e\u003cbr\u003e\nStore it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between green and black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both are the berry of the same plant (Piper nigrum), just harvested and treated at different ripening stages. Green pepper is unripe and air-dried, fresher, grassier and milder than black pepper. Black pepper is also harvested unripe, but then boiled and dried, which gives it its characteristic aroma and higher heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I put green pepper in the pepper mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, green pepper is well suited to the pepper mill and the mortar. The air-dried corns grind well and give a fresh, aromatic seasoning. Also very harmonious in a mix with other pepper varieties.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make a classic pepper sauce with green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lightly crush 1 tbsp green pepper in the mortar, sweat in 30 g butter, deglaze with 4 cl cognac, pour in 200 ml cream, let it reduce. Season with fleur de sel and serve with steak or fillet.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store green pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Store it dry, dark and well sealed. Grind whole corns only just before use, then the fresh, grassy aroma is best preserved.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":53084679864586,"sku":"30350","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gruener-pfeffer-100777.jpg?v=1738084185"},{"product_id":"burgers-best","title":"Burgers best","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBurgers best – the zesty grill blend with roasted onions and smoked paprika\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA good burger lives from quality ingredients and the right seasoning. Burgers best combines savoury roasted onions, smoked paprika, tomato flakes, garlic and selected herbs with a fine citrus note into a balanced spice preparation that delights well beyond the classic burger. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSavoury, spiced and lightly smoky, with fine herb and citrus notes. The roasted onions bring depth, the smoked paprika warmth and the lemon myrtle a fresh, unexpected top note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSimply mix it directly into the mince, stir with a little oil into a marinade or use it to season sauces and dips. Just as good on grilled vegetables, grilled fish and potato wedges.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Burgers best already contains salt. Please add extra salt sparingly. Store dry, cool and dark and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThe perfect burger with Burgers best in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g of mince with 2 tbsp Burgers best, shape into patties and rest for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSear the patties on the grill or in the pan on both sides.\u003c\/li\u003e\n\u003cli\u003eServe with cheese, roasted onions and sauce in the bun, with wedges seasoned with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes wonderfully with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBurger patties of beef, pork or poultry\u003c\/li\u003e\n\u003cli\u003eVeggie and vegetable burgers\u003c\/li\u003e\n\u003cli\u003eGrilled vegetables and grilled fish\u003c\/li\u003e\n\u003cli\u003eDips and sauces\u003c\/li\u003e\n\u003cli\u003ePotato wedges and oven potatoes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eZesty grill blend with roasted onions, smoked paprika and tomato\u003c\/li\u003e\n\u003cli\u003eFine citrus note from lemon zest and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eIdeal for mixing into mince or as a marinade\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor crispy fries with the burger, \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHollands Frittenwürze\u003c\/strong\u003e\u003c\/a\u003e fits well. As a sauce we recommend the \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker® BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. If you like to be at the grill, add \u003ca href=\"\/en\/products\/bbq-pork\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around grilling in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I best use Burgers best?\u003c\/strong\u003e\u003cbr\u003e\nMix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurgers best or Steakpfeffer?\u003c\/strong\u003e\u003cbr\u003e\nBurgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Burgers best also suitable for vegetarian burgers?\u003c\/strong\u003e\u003cbr\u003e\nYes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Burgers best contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nYes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the blend?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and dark and well sealed so aroma and colour are preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I best use Burgers best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix it directly into the mince, about 2 tbsp per 500 g, stir into an oil marinade or use it to season sauces and dips.\"}},{\"@type\":\"Question\",\"name\":\"Burgers best or Steakpfeffer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Burgers best is a complete burger seasoning with roasted onions, smoked paprika and citrus, ready to mix in. The Steakpfeffer Gewürzamt is coarser and pepper-led, ideal for scattering over steaks just before serving. For patties choose Burgers best, for steaks the Steakpfeffer.\"}},{\"@type\":\"Question\",\"name\":\"Is Burgers best also suitable for vegetarian burgers?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The blend goes just as well with vegetable and veggie patties, grilled vegetables and dips.\"}},{\"@type\":\"Question\",\"name\":\"Does Burgers best contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, mustard seed. You'll find the full ingredient and allergen list in the ingredients tab.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, cool and dark and well sealed so aroma and colour are preserved.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53368639619338,"sku":"31527","price":10.79,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53219910418698,"sku":"23899","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Burgersbest_BD_webshop.png?v=1781524197"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/011_gefluegel-636581.png?v=1779515660","url":"https:\/\/altesgewuerzamt.de\/en\/collections\/gefluegel.oembed?page=2","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}