Mengenrabatt Gewürz Schwarz

Whole nutmegs, warm and aromatic. For spinach, béchamel and mashed potato.

Iranian top-quality saffron, high-colour. For paella, risotto and bouillabaisse.

Genuine red Kampot pepper from Cambodia. Fruity-sweet, with a strong hot core.

Rum-fermented tonka beans with a bitter-almond and caramel depth for patisserie.

Tasmanian pepper from Australia. Berry-sweet with lingering heat.

This pepper grows wild and cannot be cultivated. Very, very rare! It has a slightly tingling and very intense citrus note.

Cardamom seed without husk, a warm aroma for curry, pastries and coffee.

The finely aromatic sea salt is extracted from the waters of the remote, natural and sun-drenched Salt Bay on the South Island of New Zealand.

Refined mountain bay with an intense, resinous aroma, a base spice for braised dishes and sauces.

Shoyu Royal with Vadouvan and lentils. A premium soy sauce matured for 1 year.

Curry Set, a tasting box with curry blends from around the world in tubo size.

Pepper World tasting box with fine pepper varieties in tasting size.

Camping Box with 9 spices in tubo size, ideal for outdoors and on the go.

Veggie Mix sample box with 9 spices. A gift for the vegetarian kitchen.

A tasting box with 9 spices of the Levant, Harissa, Baharat, Zatar and more.

Chili Bhut Jolokia, ghost chili from India with extreme heat.

Fennel pollen, anise-like and sweet. A finishing spice for fish, poultry and patisserie.

Balsamic 12 years by La Dispensa di Lorenzo. Syrupy for carpaccio and parmesan.

A hand-picked Egyptian rarity from the Sahara. Dense and intense in flavor, yet pleasant on the palate.

Chili Habanero, extremely hot and fruity. For Mexican and Caribbean cooking.