Mengenrabatt Gewürz Rot

Sweet paprika from Hungary, stone-ground, mild and deep red.

Black Kerala pepper from India. Fresh-ethereal, ideal for beef, game and tomato.

Pimentón de la Vera Dulce, sweet-smoky from Spanish Extremadura.

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

Hot rose paprika, strongly piquant. For goulash and stews.

Caraway from Churfranken, regional. A classic for sauerkraut, bread and roasts.

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

Red Szechuan pepper with a lemony aroma. A classic of Sichuan cooking.

Black Belem pepper from Brazil. Full-bodied and harmoniously hot.

Ground cumin – a key spice for curries, falafel and chili con carne.

Soft, malleable berries with endless potential for essential oils.

Coriander seeds from Churfranken. Citrussy and savoury for bread, curries and plums.

Cumin, warm and earthy. For couscous, curries and beans.

Black pepper – full-bodied and savoury, the classic of everyday cooking.

Tellicherry pepper from India – savoury with fruit notes and a harmonious heat.

Spanish Pimentón de la Vera, sweet-smoky heat for chorizo and paella.

These are ripe peppercorns that have been separated from the pulp and dried.

Whole star anise – sweetish-warm for pho, mulled wine and apple compote.

Finely ground cayenne chili, a clear heat with a fruity base note.

Also called vinegar berry, it is a dried stone fruit and the most Turkish spice of all.