Mengenrabatt Gewürz Gelb

Klingenberg gingerbread spice. Warm and festive for biscuits, stollen and game.

Ideal for seasoning sausage (merguez), meat such as minced and grilled meat, stews and rice dishes.

This Japanese spice blend is excellent for fish, sushi, sashimi, dashi, miso soup, and vegetable preparations.

Dijon mustard by Edmond Fallot from Burgundy. From non-deoiled mustard seeds, clear and hot.

Ideal for grilling and frying the best pork (e.g. Ibérico, Mangalitza, Swabian-Halle Landschwein).

Poultry activator by Stefan Marquard. Massage in, leave to work, cook.

FETT by Vilgis, a balanced seasoning for fatty foods such as goose and salmon.

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

Aromas of forest, mushrooms and herbs underline the unique taste of beef and bison.

Fish spice with pink berries and wakame seaweed. Fresh for salmon, trout and prawns.

The "Shimousa" soy sauce is the popular Koikuchi (dark) type and is made only from Japanese ingredients without additives.

In our kitchen, roses do not necessarily bring to mind a spice, but in the Arab world they are used in a variety of ways.

Indian finishing spice with black salt, sour and savoury for street food and fruit salad.

Coarse Dijon mustard from Burgundy. Mild and crunchy for salmon and cheese.

Gewürzamt Favourites magnetic box with bestselling blends in tasting size.

Café de Paris in the Favourite Person edition, Paris herbs for steak butter.

Roman Spice in the Happy Birthday edition, Mediterranean seasoning for pizza and pasta.

Fresh citrus baking blend with verbena, orange blossom and lavender.

Fish seasoning with saffron and Timut pepper for salmon, gilthead bream and prawns.

Weidetierglück for beef, lamb and veal. A refined seasoning for fine roasting cuts.