Everything for salad, salad dressing and raw vegetables

Avocado Kick with sumac and sesame. A crunchy topping for toast and bowls.

Dried wild garlic, garlicky and fresh. For pesto, pasta and herb quark.

Freeze-dried basil, intense in aroma. A classic with tomatoes and pizza.

Fleur de Sel, the French salt flower.

Portuguese salt flower, hand-skimmed and sun-dried, a mild finishing salt.

Deep red Hungarian paprika kernel oil, cold pressed, seasoning for goulash and lecso.

Roasted zucchini in oil with garlic and parsley, a Mediterranean antipasti.

Purple Kalamata olives from Messenia in a mild sea salt brine, a classic of Greek cooking.

Garlic freeze-dried as a granulate, almost like fresh for aioli and pesto.

Freeze-dried marjoram, the sausage herb for bratwurst, liver sausage and potato soup.

Mélange du Jardin – Versatile herbal blend for fine taste experiences

Olive paste made from Chalkidiki olives is a delicious and aromatic ingredient widely used in Greek cuisine.

The orange peel has the delicate aroma of very ripe oranges.

A pleasant spiciness meets a fruity, smoky note. A perfect finishing spice for salmon, steak, vegetables, and fried eggs.

Red juniper fruits. Pink berries are not spicy and taste similar to juniper, but less intense.

The special freeze-drying process preserves the intense aroma.

Simply mix this vinaigrette seasoning with oil, vinegar and a little broth.

It is characterized by a fresh, ethereal note and medium spiciness.

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

First-class vinegar specialty made from red wine grapes from the Holland family on the steep slopes of Klingenberg.