Mengenrabatt Gewürz Rot

Garlic freeze-dried as a granulate, almost like fresh for aioli and pesto.

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

Whole cloves, a classic for sauerbraten, mulled wine and gingerbread.

Spiced sugar with real Bourbon vanilla from Madagascar, for desserts and pancakes.

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

Sarawak pepper from Malaysia. Fruity-mild and nutty for meat and stew.

Fennel seed from Churfranken cultivation. Sweetish and anise-like for bread and pulses.

Schinus fruits with a mild juniper aroma. An accent for fish, poultry and game.

Nigella seeds from Churfranken – nutty-savoury for flatbread, naan and curries.

The paprika flakes from Hungary have a strong red color.

Whole bird's-eye chilies, fiery heat for Asian curries and wok.

Fenugreek seed from Churfranken. Malty-sweet for curry, masala and flatbread.

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

Long pepper with an earthy-sweetish aroma. For stews, game, lamb and smoked fish.

Chili Ancho, dried poblano with plum and raisin aromas.

Green cardamom with a fine aroma. For chai, curries, yeast pastries and coffee.

Mexican guajillo chili, fruity and mild. A classic for mole and adobo.

Yellow mustard seed from Churfranken. Mild-savoury for marinades and sauerbraten.

Fermented black garlic: mild, sweetish, with plum and caramel depth.

Smoked chipotle jalapeño, smoky and hot. For Tex-Mex, BBQ and pulled pork.