Neuheiten Altes Gewürzamt

Danish pyramid salt by Jozo, a mild finishing salt for fine dishes.

A Mediterranean spiced salt with three rare pepper varieties, depth for cheese and meat.

A Mediterranean herb spiced salt with Luisenhaller salt, a classic for salad and the grill.

Bouillabaisse spiced salt with saffron, Mediterranean seasoning for fish soups and paella.

Naturally grown salt pearls from Africa. Mild and elegant for mill and mortar.

Freeze-dried red onions. For dressings, stocks and minced meat.

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

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

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

Soft, malleable berries with endless potential for essential oils.

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

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

Black sesame seeds, savoury and nutty. For sushi, bread and Asian bowls.

Whole celery seeds, powerful in aroma. For soups, bread and Bloody Mary.

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

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

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

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

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

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