spice rarities for cooking experts

First-class nutmegs with an intensely spicy fragrance and exciting aroma.

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.

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

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

Shell-free. Very easy to measure and grind.

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

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

For spicing up all very spicy dishes such as currywurst and much more.

Fennel pollen is a very exclusive spice because it is laborious to harvest. This exclusivity is due to its wonderfully deep aroma.

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

The fiery spiciness and intense aroma are what stand out.

A hand-picked Egyptian rarity from the Sahara. Dense and intense in flavor, yet pleasant on the palate.

Finely powdered sea salt, obtained through a special process. It has a very high salinity and contains many different minerals.

Coarse sea salt is filled into a thin, 3 - 5 year old bamboo tube and sealed with ochre clay

Hot, dry weather, strong winds and wave pressure create unique salt pearls on African lakes and coasts.

In addition to their intense spiciness, Habanero chilies are characterized by a fruity aroma, which makes them unique in taste.