spices for the fall season

This spice blend pairs well with scallops, fish, poultry, and rabbit. It can also be used as a paste.

Where Curry Goa ends, Curry Dragon begins. Very spicy, but not harsh, and very fruity.

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

The special freeze-drying process preserves the intense aroma.

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

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 Thai green curry with its typically fresh and herbal flavors goes perfectly with poultry, vegetables, fresh fish, and shellfish.

An aromatic blend from North African cuisine. Delicious on meatballs or vegetables, sprinkled on top, or used as a dip.

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

Coffee Curry – Exotic spice blend with intense coffee aroma

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

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

Schabzigerklee is a close relative of fenugreek and is also known as bread clover or cheese clover.

Ideal for use with legumes, cabbage, flatbreads, and white breads. It's delicious in meat dishes, adding an interesting sweet and spicy flavor.

Also known as lemongrass, ground lemongrass is quick and easy to use anytime.

Curry is one of the most popular spice blends in the world and is used in many different cuisines.

This popular Indian blend gives your dishes that special spice kick

Echter Ceylon-Zimt mit feinblättrigem Aufbau – mild, edel, cumarin-arm.

A spicy, crackling salt specialty for grilled and fried fish or with rice.