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Excellent Iranian cutlery, rich in color. Only the highly aromatic tips of the finest Iranian saffron are used.

Real red peppercorns are fully ripe fruits that taste delicate, almost sweet and fruity.

Spicy paste creation by Ingo Holland Stefan Marquard.

The unripe fruits of the pepper plant are harvested and dried.

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

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

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

This pepper variety is produced in the western Spanish province of Extremadura.

Star anise is distinguished by its beauty and aesthetic appeal. It is an extremely versatile spice.

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

The appearance differs considerably from cultivated goods!

Ground chili (cayenne pepper) is made from hot, dried, red chilies.

Kaneel is sweeter and has a more distinct aroma than Cassia vera. It can be recognized by its fine, overlapping layers of leaves.

Tonka beans were soaked in rum for 24 hours and then fermented, creating the endless aroma of bitter almonds, woodruff, and vanilla.

The special freeze-drying process preserves the intense aroma.

One of the most versatile and well-known spices, used in cuisines on all continents.

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

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

The green fennel seeds are large-grained and well-cleaned.