45 products
Barbecue spices from the Klingenberg manufactory – founded by Ingo Holland and now run by his son Kilian Holland
It is only with the right seasoning that grilled food becomes a culinary highlight. At the Alte Gewürzamt, founded in 2001 by top chef Ingo Holland in Klingenberg am Main and now run by his son Kilian Holland, you will find over 40 spices, rubs and peppers for meat, fish and vegetables from the grill. We develop, roast, dry, mix, grind and package every blend on site, in the second generation.
Our strongest bestsellers for grilling: the versatile Gemüseschmackes for grilled vegetables, the fruity pepper blend Sieben as a table and carpaccio pepper, the BBQ Chicken for poultry with a tomato-paprika profile, the intense black Kerala pepper and the robust BBQ Beef for steak. Other classics: BBQ Pork, BBQ Fish, Cajun Spice, Hollands French Fry Seasoning, Game Seasoning, Smoky Chili Salt and smoked black pepper.
Craftsmanship instead of industry – purely plant-based, without additives
Every blend is composed of first-class individual ingredients. We consistently refrain from flavor enhancers, anti-caking agents, artificial flavors and all other additives. All our barbecue blends are purely plant-based and contain no animal products – they are therefore also suitable for grilled vegetables, halloumi and tofu. Filled in our well-known green tin can, protected from light and airtight, so that the aroma is preserved for a long time.
Pepper finish & salts for the crust
As a pepper finish after resting, we recommend the Mélange Noir made from three black pepper varieties, the Sieben or the Whisky Pepper with a fine smoky note. Before searing, reach for the coarse Steak Pepper. For authentic wood smoke without a smoker, the Salish-Alderwood Smoke Salt is ideal.
Application when grilling
Apply rubs dry generously to the meat before grilling, massage in lightly, and let rest in the refrigerator for 30 minutes to two hours. Do not add additional salt with blends that already contain salt. Fresh pepper accents should only be added over the sliced meat after resting, because pepper burns in the pan or on the grill and becomes bitter. Related areas: Grill and BBQ spices, Spice blends and our large Pepper Collection.
Frequently asked questions about barbecue spices
How long should I let meat rest with a rub?
One to two hours in the refrigerator is usually sufficient, or even just 30 minutes directly before grilling. Overnight is not ideal with blends containing salt, because the salt draws out water and the meat develops less of a crust when grilled.
Should I season before or after grilling?
Both have their place. Salt and rubs before grilling, so they can penetrate the meat and form a crust. Pepper and fine herbs only after resting over the sliced meat, because they would burn under heat.
What is the difference between a rub and a marinade?
A rub is a dry spice blend that is rubbed directly into the meat. A marinade is a liquid mixture of oil, acid, spices and aromatics in which the meat is soaked. Rubs form a crust, marinades penetrate deeper into the meat.
Are the barbecue spices from Alte Gewürzamt vegan?
Yes. All our blends are purely plant-based and contain no animal products. They are therefore also suitable for grilled vegetables, halloumi and tofu.
How long do the barbecue spices last?
24 to 36 months when stored dry and cool in the closed container. You will find the specific best-before date on the packaging. After the best-before date, our spices are generally still usable – simply check the appearance, smell and taste.
