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What a delicate, nutty flavor! This Ethiopian spice blend adds just the right amount of zest to pumpkin and cabbage dishes and pairs equally well with fish and poultry.

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

The appearance differs considerably from cultivated goods!

Also called cucumber herb. The special freeze-drying process preserves both the color and the intense aroma.

Ground chili (cayenne pepper) is made from hot, dried, red chilies.

This spice blend was created by the Dutch to give chili con carne an authentic flavor.

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

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

Tonka beans were soaked in rum for 24 hours and then fermented, creating the endless aroma of bitter almonds, woodruff, and vanilla.

Great for anything tomato-based! For example, tomato salad, caprese, marinated tomato slices, tomato soup, or tomato sauce.

Umami Booster – The secret ingredient for intense flavor

Kaneel cinnamon sticks are made from the inner bark of the cinnamon tree. They have a delicately sweet taste with an elegant aftertaste.

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

The special freeze-drying process preserves the intense aroma.

Four types of pepper and garlic were roasted and very roughly broken.

Please close tightly and store in a dry place, as all freeze-dried products are highly hygroscopic, i.e. they attract water.

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

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

The green fennel seeds are large-grained and well-cleaned.