spices for the fall season

Curry Anapurna, piquant with roasted aromas, 14 components for lamb and tandoori.

Mild curry with a floral, fruity note. Perfect for poultry, prawns and vegetable curries, from our own blend.

Vadouvan all-purpose seasoning for roasted vegetables, bowls, pasta and stews.

A piquant yet light curry with lemongrass, also for curry vinaigrette and mayo.

A very mild family curry with 18 components, warm, rounded and lightly sweet.

Unlike the cinnamon stick (bark), the cinnamon blossom is free of woody aromas. Ground cinnamon blossoms are very sweet, slightly spicy, and powerful.

A seasoning blend for creamy mashed potatoes, stamped potatoes and bakes. From our own workshop, with fine roasted aromas.

Spicy paste creation by Ingo Holland † & Stefan Marquard.

Ground turmeric – a classic for curries, lentil dals and golden milk.

Freeze-dried oregano, herby-floral. For pizza, pasta and tomato sauce.

Whole Mediterranean bay leaves. For braised roast, bouillon and tomato sauce.

Freeze-dried thyme with an intense aroma for poultry, lamb and gravies.

Curry Kashmir – north Indian blend with a bold roast and a chili kick.

Curry Goa, South Indian, fruity-hot, with 18 components.

Spicy paste creation by Ingo Holland Stefan Marquard.

Freeze-dried rosemary. Aromatic like fresh, for lamb, chicken and pasta.

Ducca, an Egyptian sesame blend. A classic with flatbread and olive oil.

Hungarian goulash spice with sweet paprika and Szechuan pepper.

Freeze-dried dill tips. A classic for fish, cucumbers and Scandinavian cuisine.

The appearance differs considerably from cultivated goods!