Neuheiten Altes Gewürzamt

Tuna and anchovy cream from the Basque Country. Mediterranean for crostini and vitello tonnato.

Tomami #1 Umami – a plant-based tomato concentrate for deep umami seasoning.

Tomami #2 – concentrated tomato seasoning from 100% fully ripe tomatoes.

Ligurian Taggiasca olives, pitted, matured in Barolo barrels. Mild and nutty.

Yellowfin tuna in olive oil, premium from Calvi. For vitello tonnato and pasta.

Spaghetti by Pasta Mancini from Italy. Bronze die, perfect bite.

A razor-sharp zester for citrus, parmesan, nutmeg and chocolate.

Stuffed squid tubes with rice by José Gourmet. Mediterranean antipasti from Portugal.

Apple-quince balsamic vinegar, matured for years. Sweet and fruity for cheese and game.

Microplane protective glove, a cut-resistant helper for grater and knife.

Styrian pumpkin seed oil by Hartlieb. Nutty for salads, soups and vanilla ice cream.

Piment d'Espelette AOP from the Basque Country. Mild-fruity for fish and chocolate.

French goose rillettes by Feyel. A fine bread spread for toast and starters.

French duck rillettes by Feyel. A creamy bread spread for toast and apéro.

Silver tin, 6.5 x 5.5 cm. Airtight for aroma storage. Delivered empty.

Dried morel caps, a gourmet mushroom. Soak before use, never eat raw.

A salt book by Ingo Holland with 50 portraits and 50 recipes. Inspiration for gourmets. In German.

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