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The dried fruit peels of the Szechuan pepper delight with intense lime aromas.

Pleasant spiciness with a delicate acidity. Very easy to dose!

Harmonizes wonderfully with hard cheese, beef, fish or cold roast

Olive oil of the highest category, produced directly and only mechanically from olives.

This Mediterranean sea salt is made entirely by hand.

The aromatic mix provides the typical fiery Southern flavor to meat and poultry dishes and creates the most delicious sweet potato fries.

Piper nigrum peppercorns are processed in five different flavors, ranging from fresh, grassy, ​​and nutty to fruity, fully ripe, and spicy.

Spicy-fresh base for Thai curries

After a short break, the spicy curry ketchup returns to your fridge.

The initially crunchy garlic cloves become smaller, softer and acquire a jelly-like consistency during the 12-week fermentation.

The smoked jalapeno chili has a smoky-sweet chocolate aroma with a full-bodied fruity note.

The yellow mustard seed is characterized by a mild, spicy aroma with a subtle spiciness.

The aroma is very versatile: from lemony to delicate, bitter to mildly spicy.

TOMAMI® #1 Umami – The seasoning innovation from tomatoes

A salt brine is produced from crystal salt from the Punjab Mountains and fed into evaporation ponds.

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

Shell-free. Very easy to measure and grind.

Flor de sal (Portuguese: salt flower) is the first flocculation during salt production at sea.

Ingenious seasoning for poultry, pork, lamb and scampi.

The special freeze-drying process preserves both the color and the intense aroma.