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

This black pepper has a fruity, mild, slightly nutty aroma with a pleasant spiciness.

Red juniper fruits. Pink berries are not spicy and taste similar to juniper, but less intense.

Nigella, also known as Roman caraway, is a very aromatic and decorative spice.

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

Added whole, it gives the dish an aromatic flavor with spiciness.

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

The paprika flakes from Hungary have a strong red color.

Basic spice for Indian chai tea, which consists of milk, water, black tea and spices.

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

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

This wild Australian specialty is harvested in very small quantities and is a taste experience for spicy food lovers.

Long pepper has a wonderfully earthy aroma reminiscent of incense.

The dried poblano chili tastes fruity and sweet with rich tobacco, plum and raisin flavors, slightly spicy.

Pleasant spiciness with a delicate acidity. Very easy to dose!

The dried fruit peels of the Szechuan pepper delight with intense lime aromas.

The initially crunchy garlic cloves become smaller, softer and acquire a jelly-like consistency during the 12-week fermentation.

The smoked jalapeno chili has a smoky-sweet chocolate aroma with a full-bodied fruity note.

The aroma is very versatile: from lemony to delicate, bitter to mildly spicy.

The yellow mustard seed is characterized by a mild, spicy aroma with a subtle spiciness.