Neuheiten Altes Gewürzamt

Calamansi fruit vinegar from France. Zesty and citrus for Asian cuisine.

French mango vinegar from Libeluile. Tropical-fruity for salads and poultry.

French raspberry vinegar from Libeluile. Mild and fruity for salads and desserts.

Balsamico Nero 15 years, La Dispensa di Lorenzo. The flagship for foie gras and cheese.

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

Balsamic 6 years from La Dispensa di Lorenzo. Mild for Caprese, risotto and antipasti.

Sherry vinegar 50 years, Gran Capirete. A rarity for foie gras and tapas.

The purple mustard from Brive gets its fruity note from the red grape must from which it is made.

Mini grater by Küchenprofi. For nutmeg, parmesan, chocolate and lemon zest.

Planifolia vanilla pods from Indonesia. Creamy-sweet for desserts and baking.

Balsamic vinegar with lemon thyme from Klingenberg. Herby for salads and fish.

A fine horseradish with a pleasant hint of cranberries from the Spreewald mustard factory.

Spreewald horseradish with an apple note.

Finest horseradish from the Spreewald mustard factory.

A fine and creamy horseradish from the Spreewald mustard factory.

Spreewald horseradish, pure and freshly grated. A classic with boiled beef and smoked fish.

A unique vinegar specialty made from red wine grapes from the steep slopes of Klingenberg – grown by the Holland family!

Spicy paste creation by Ingo Holland † & Stefan Marquard.

Churfranken Kümmel, a 45% fine spirit from the barrique barrel. Aperitif and digestif.

Spicy paste creation by Ingo Holland Stefan Marquard.