{"title":"Sommergewürze","description":"","products":[{"product_id":"gewuerzsalz-kraeuter-dose","title":"Herb spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerb spiced salt, Mediterranean sea salt with garden and wild herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt that upgrades almost any simple dish in one go: Luisenhaller deep-rock salt, carefully combined with Mediterranean garden and wild herbs. Thyme, rosemary, marjoram, sage, basil and wild savory give the salt an aromatic, full-bodied depth that a plain sea salt never achieves. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe herb salt is one of the most versatile spiced salts in the kitchen. It is suitable wherever herb freshness and saltiness are wanted together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSalads\u003c\/strong\u003e, scatter directly over tomato salad, caprese or mixed leaf salad\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled and oven vegetables\u003c\/strong\u003e, rub in before roasting\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePasta\u003c\/strong\u003e, into the pasta water or over finished pasta\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish and poultry\u003c\/strong\u003e, as a rub before frying or grilling\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHerb butter\u003c\/strong\u003e, with soft butter and a little lemon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried and oven potatoes\u003c\/strong\u003e, the perfect everyday seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDips and quark\u003c\/strong\u003e, an aromatic salad-dressing salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, herb-salt focaccia\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKnead 400 g flour, 7 g dried yeast, 1 tsp sugar, 250 ml lukewarm water and 3 tbsp olive oil into a dough. Let it prove for 1 hour. Press onto an oiled tray, make finger dimples, drizzle generously with olive oil. Top with herb spiced salt and optionally rosemary sprigs. Bake at 220 degrees Celsius for 20 to 25 minutes until golden brown.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Mediterranean seasoning salt with Luisenhaller deep-rock salt and wild herbs\u003c\/li\u003e\n\u003cli\u003eIdeal for caprese, tomato salad, pasta, fish and fried potatoes\u003c\/li\u003e\n\u003cli\u003eAlso in quark dips, salad dressings and soups\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean cooking, combine with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt. A pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. For pasta and pizza: \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For fish and seafood: \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the salt?\u003c\/strong\u003e\u003cbr\u003e\nDry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which herbs are included in the Herb spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Herb spiced salt suitable for marinades?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"160 g","offer_id":50684724085002,"sku":"30307","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50684724117770,"sku":"22780","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-kraeuter-626393.jpg?v=1736624361"},{"product_id":"edelsuesser-paprika-dose","title":"Sweet paprika","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSweet paprika from Hungary, hand-picked and stone-ground\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSweet paprika is a mild, fruity, full-bodied paprika powder from ripe Hungarian pods, without heat. We source the paprika from Hungary, where it ripens in the sun, is hand-picked and gently ground to a fine powder on stone mills. This traditional stone grinding preserves the essential oils and gives the typical deep-red colour and the full aroma that you'll search for in vain in industrial products. Packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for goulash, paprika cream sauce, lecho and rice dishes. Goes with duck, chicken, beef, veal, pork, cheese, pulses, fried potatoes and vegetables. Gives any dark sauce, soup and braise depth and a warm red colour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Sweet paprika is intense and sensitive to heat. Work your way up carefully to the right amount, taste at the end and avoid heating it in fat that is too hot, otherwise it turns bitter.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFinishing fried potatoes with paprika\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice yesterday's boiled potatoes and fry crisp in butter or olive oil.\u003c\/li\u003e\n\u003cli\u003eTake the pan off the heat, dust half a teaspoon of sweet paprika over the warm potatoes and toss.\u003c\/li\u003e\n\u003cli\u003eServe with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Pakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and a dash of sour cream. Never fry it in the hot pan, otherwise the paprika turns bitter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFrom Hungary, hand-picked and stone-ground\u003c\/li\u003e\n\u003cli\u003eSweet, without heat, full-bodied and deep red\u003c\/li\u003e\n\u003cli\u003eWorkshop quality, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for goulash, poultry, vegetables and rice dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like it hotter, reach for the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ehot rose paprika\u003c\/strong\u003e\u003c\/a\u003e. For a smoky alternative, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura is the first choice. If you prefer paprika as coarse flakes rather than powder, you should try our \u003ca href=\"\/en\/products\/ungarische-paprikaflocken-edelsuss\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHungarian sweet paprika flakes\u003c\/strong\u003e\u003c\/a\u003e. For classic goulash roots, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e works as a pepper companion.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use sweet paprika for?\u003c\/strong\u003e\u003cbr\u003e\nFor goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between sweet and \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003ehot rose paprika\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nSweet paprika is mild and completely without heat, its character is fruity and full-bodied. \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHot rose paprika\u003c\/strong\u003e\u003c\/a\u003e is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy does paprika turn bitter in a hot pan?\u003c\/strong\u003e\u003cbr\u003e\nThe natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does stone-ground mean?\u003c\/strong\u003e\u003cbr\u003e\nThe dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use sweet paprika for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between sweet and hot rose paprika?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweet paprika is mild and completely without heat, its character is fruity and full-bodied. Hot rose paprika is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does paprika turn bitter in a hot pan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does stone-ground mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682633683210,"sku":"30336","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"38 g","offer_id":50682633650442,"sku":"31257","price":5.29,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682633715978,"sku":"22781","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/edelsuess_paprika_gemahlen-448817.jpg?v=1736523105"},{"product_id":"geraucherter-paprika","title":"Smoked paprika mild","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika mild, Pimentón de la Vera Dulce from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoked paprika mild is one of the great spice classics of Spanish cooking. Behind the name Pimentón de la Vera Dulce lies a centuries-old tradition: red paprika pods are slowly smoked over oak wood and then finely ground. The result is a sweet-smoky aroma with natural depth, not an artificial smoke flavour but authentic spice craft. Mild and without heat, with a clear smoky accent.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA real all-purpose spice, for paella, patatas bravas, chorizo dishes, BBQ rubs, stews, chickpeas, soups, sauces, marinades and vegetable dishes. It also works excellently on eggs, hummus or fried fish. Simply scatter over the finished dish for an intense aroma finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Dulce from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak-wood fire, mild and sweet-smoky\u003c\/li\u003e\n\u003cli\u003eA classic for paella, chorizo, patatas bravas and aioli\u003c\/li\u003e\n\u003cli\u003eAlso in BBQ rubs, hummus and over fried potatoes\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you are looking for heat, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does mild differ from hot?\u003c\/strong\u003e\u003cbr\u003e\nOur mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our \u003ca href=\"\/en\/products\/geraucherter-paprika-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika hot\u003c\/strong\u003e\u003c\/a\u003e (Picante) with a clear heat. For universal use, the mild variety is the best choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does smoked paprika differ from liquid smoke?\u003c\/strong\u003e\u003cbr\u003e\nSmoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder with a protected designation of origin from the Vera valley in Spanish Extremadura. The pods are slowly smoked on wooden kilns over oak-wood fire and then ground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does mild differ from hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Our mild pimentón (Dulce) has no heat, only sweetness and smoke. Alongside it we offer our smoked paprika hot (Picante) with a clear heat. For universal use, the mild variety is the best choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does smoked paprika differ from liquid smoke?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Smoked paprika is naturally smoked over oak wood and provides a real wood-oven aroma with a paprika-fruit component. Liquid smoke is a synthetic aroma concentrate, comparable neither in flavour nor in quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683457208586,"sku":"30341","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683457175818,"sku":"31265","price":5.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-mild-463927.jpg?v=1738084123"},{"product_id":"geraucherter-paprika-1","title":"Smoked paprika hot","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoked paprika hot, Pimentón de la Vera Picante from Extremadura\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe fiery sister of our mild smoked paprika. Fully ripe red paprika pods from western Spanish Extremadura are slowly smoked over oak wood and finely ground, in the centuries-old tradition of Pimentón de la Vera. The result is a sweet-smoky aroma with a clear push of heat, not an artificial smoke flavour but authentic spice craft. Origin Spain, packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic of Mediterranean and Spanish cooking, for patatas bravas, fried potatoes and white cabbage. A seasoning base for chorizo, paella and hearty stews. An accent in BBQ rubs, marinades, salsas and aioli. Where the mild paprika brings sweetness and smoke, the hot variety adds a fiery accent on top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not fry paprika powder too hot or it quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid. Store cool, dry and away from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePimentón de la Vera Picante from Spanish Extremadura\u003c\/li\u003e\n\u003cli\u003eSlowly smoked over oak wood, sweet-smoky with a clear push of heat\u003c\/li\u003e\n\u003cli\u003eA classic for chorizo, paella, patatas bravas and BBQ rubs\u003c\/li\u003e\n\u003cli\u003eAlso in marinades, salsas and aioli\u003c\/li\u003e\n\u003cli\u003eOrigin Spain, packed in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer it milder, reach for our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika mild\u003c\/strong\u003e\u003c\/a\u003e without heat. For intense smoke aromas, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e works well, for Mediterranean vegetable dishes \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e and for North African heat our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the smoked paprika hot?\u003c\/strong\u003e\u003cbr\u003e\nIt has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from the mild variety?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add smoked paprika?\u003c\/strong\u003e\u003cbr\u003e\nClassically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pimentón de la Vera?\u003c\/strong\u003e\u003cbr\u003e\nPimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the smoked paprika hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It has a clear but pleasant heat, considerably milder than chili or cayenne. The heat serves the sweet-smoky paprika aroma rather than masking it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from the mild variety?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Both come from the same tradition. The mild smoked paprika (Dulce) brings only sweetness and smoke, the hot variety (Picante) adds a fiery accent on top. For dishes with a kick, the hot variety is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add smoked paprika?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically at the start while searing for depth, but not too hot, as paprika powder quickly turns bitter. It is best to take the pan off the heat briefly, stir in the paprika and then pour in the liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Pimentón de la Vera?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pimentón de la Vera is a traditional smoked paprika powder from the Vera valley in Spanish Extremadura. The pods are slowly smoked over oak-wood fire and then ground.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564743004426,"sku":"30342","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/geraeucherter-paprika-350837.jpg?v=1738084124"},{"product_id":"baharat-dose","title":"Baharat ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaharat, the classic Middle Eastern spice blend for lamb and kebab\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBaharat (Arabic for \"spices\") is the classic blend of Middle Eastern and North African cooking, with almost every household between Morocco and Iran keeping a tin of its own house mix. We compose our version in our workshop in Klingenberg am Main from eleven components: black pepper, hot paprika, paprika flakes, cumin, cloves, coriander seeds, nigella, chili, mace, garlic and cardamom. Warm, lightly sweet and piquant, with the depth of a blend handed down over centuries.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for minced lamb, cevapcici, meatballs, burger patties, kebab, köfte and skewers off the grill. Also for rice dishes, couscous, tagines, braises, fried potatoes and roasted root vegetables. In yoghurt marinades, hummus and over falafel as a seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Baharat is very aromatic and lightly hot. Work your way up carefully – a level teaspoon per 500 g of minced meat is usually enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb köfte in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine 500 g minced lamb with a finely diced onion, a clove of garlic and a level tablespoon of Baharat.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and form small elongated köfte.\u003c\/li\u003e\n\u003cli\u003eSear sharply on all sides in a pan with olive oil until the köfte are golden brown.\u003c\/li\u003e\n\u003cli\u003eServe with a yoghurt-tahini sauce and a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e, alongside couscous or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eOriental spice blend of eleven components\u003c\/li\u003e\n\u003cli\u003eWarm, lightly sweet and piquant\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a lamb, kebab, köfte and cevapcici seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to go deeper into the North African world, reach for our \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e with more than 25 components. Indian counterparts are the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any oriental dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For vegetables, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Baharat mean?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is Arabic and simply means \"spices\". In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Baharat for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Baharat and \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003eRaz el Hanout\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBaharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Baharat?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Baharat mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is Arabic and simply means spices. In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Baharat for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Baharat and Raz el Hanout?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50682724417802,"sku":"30393","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50682724385034,"sku":"31264","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50682724352266,"sku":"23205","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/baharat_727f85cd-d338-4ec2-aadc-76beb263b960-955954.jpg?v=1737029617"},{"product_id":"bbq-beef-dose","title":"BBQ Beef","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Beef — a bold grill and roasting blend for beef\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Beef is our boldest beef seasoning for steak, brisket and everything off the smoker. We compose it in our workshop in Klingenberg am Main from salt, black pepper, long pepper, green pepper, onions, garlic, smoked salt, allspice, cloves and a pinch of chili. A warm, savoury blend with a subtle smoky note that lifts any T-bone and any pulled beef to BBQ heaven.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for T-bone steak, tomahawk, entrecôte, beef fillet and brisket. Seasons burger patties, pulled beef, pot roast and beef ragout. Also for spare ribs, pepper sauce and smoker marinades. Rub on generously straight before searing or grilling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Beef already contains salt. Please don't add extra salt, or the meat turns too salty. A level tablespoon per 500 g of meat is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eT-bone steak off the grill in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the T-bone out of the fridge an hour before grilling and pat it dry with kitchen paper.\u003c\/li\u003e\n\u003cli\u003eRub with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, then apply BBQ Beef generously to both sides.\u003c\/li\u003e\n\u003cli\u003eOnto the hot grill: sear over direct heat for two minutes per side, then move to the indirect zone and bring up to a core temperature of 54 °C at around 110 °C.\u003c\/li\u003e\n\u003cli\u003eRest for five minutes before slicing, and serve with a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and freshly ground \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBeef spice blend with three peppers and a smoky note\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak seasoning, brisket rub and burger spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you grill poultry alongside, add our \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e, the chicken counterpart of the same workshop philosophy. For a classic French steak butter, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is perfect. As a pepper finish we recommend \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e, the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e or the single-origin \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e. For a ready sauce to brush on, our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e is the ideal addition. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use BBQ Beef for?\u003c\/strong\u003e\u003cbr\u003e\nFor T-bone steak, tomahawk, entrecôte, beef fillet, brisket, burger patties, pulled beef, pot roast, beef ragout and spare ribs. Also in BBQ sauces, in smoker marinades and as a seasoning for gravies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. BBQ Beef contains regular salt and a smoked salt for the smoky note. If you add more salt, the meat turns too salty. Simply use the blend on its own and finish with a pinch of Fleur de Sel when serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does BBQ Beef differ from BBQ Chicken?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Beef is distinctly bolder and more peppery, with three peppers and a smoked salt for beef affinity. \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is fruitier and milder, with a tomato and paprika accent for poultry. Beef for beef and game, Chicken for chicken and turkey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I leave steak with BBQ Beef before grilling?\u003c\/strong\u003e\u003cbr\u003e\nOne to two hours in the fridge is enough, or even just thirty minutes before grilling. Overnight isn't ideal because of the salt content — the meat would draw water and develop less of a sear crust.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use BBQ Beef for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For T-bone steak, tomahawk, entrecôte, beef fillet, brisket, burger patties, pulled beef, pot roast, beef ragout and spare ribs. Also in BBQ sauces, in smoker marinades and as a seasoning for gravies.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. BBQ Beef contains regular salt and a smoked salt for the smoky note. If you add more salt, the meat turns too salty. Simply use the blend on its own and finish with a pinch of Fleur de Sel when serving.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does BBQ Beef differ from BBQ Chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Beef is distinctly bolder and more peppery, with three peppers and a smoked salt for beef affinity. BBQ Chicken, by contrast, is fruitier and milder, with a tomato and paprika accent for poultry. Beef for beef and game, Chicken for chicken and turkey.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I leave steak with BBQ Beef before grilling?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to two hours in the fridge is enough, or even just thirty minutes before grilling. Overnight isn't ideal because of the salt content, the meat would draw water and develop less of a sear crust.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50682840514826,"sku":"30394","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50682840482058,"sku":"31260","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682840547594,"sku":"22773","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq_beef_f6ff0a12-6ef3-4b3f-8fbc-1da88c70becc-433507.jpg?v=1736523008"},{"product_id":"bbq-chicken-1","title":"BBQ Chicken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Chicken — a savoury blend for chicken, turkey and poultry off the grill\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Chicken is a ready-made spice blend of salt, tomato, paprika and 16 more warm spices, tuned to chicken, turkey and all poultry cuts. We compose it in our workshop in Klingenberg am Main and bring the exotic aromatics of Mauritian cooking into your garden: savoury, lightly sweet, with warm depth. Salt is included, so there's nothing left to season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA poultry all-rounder for chicken breast, chicken legs, turkey steak, whole poultry, poulard wings, skewers and fillets. Works rubbed on dry just before grilling or roasting, or with a little peanut oil, vegetable oil or yoghurt as a short two-to-three-hour marinade. Also as a seasoning in \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ sauces\u003c\/strong\u003e\u003c\/a\u003e, dips and chicken burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Chicken already contains salt. Please don't add extra salt, or the poultry turns too salty. Work your way up to the right amount and taste at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled chicken in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eIn a bowl, combine chicken pieces with two tablespoons of peanut or vegetable oil and a level tablespoon of BBQ Chicken per 500 g of meat.\u003c\/li\u003e\n\u003cli\u003eLet it rest in the fridge for one to three hours — the longer, the more intense.\u003c\/li\u003e\n\u003cli\u003ePlace on the hot grill, grill golden-brown on both sides, and don't salt or season again while turning.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePoultry spice blend with tomato, paprika and warm aromas, inspired by Mauritian cuisine\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a BBQ rub, poultry marinade and chicken seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you grill steak and poultry side by side, add our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, the beef counterpart of the same workshop philosophy. For a classic French steak butter with chicken, \u003ca href=\"\/en\/products\/cafe-de-paris\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is perfect. As a table pepper or for refining, we recommend the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend or the bold \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. For a ready sauce to brush on, our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e is the ideal addition. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use BBQ Chicken for?\u003c\/strong\u003e\u003cbr\u003e\nFor chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. BBQ Chicken already contains salt — it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should I marinate chicken with BBQ Chicken?\u003c\/strong\u003e\u003cbr\u003e\nOne to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content — the meat would dry out too much.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use BBQ Chicken for pork or beef?\u003c\/strong\u003e\u003cbr\u003e\nYes, that works. For a seasoning tuned specifically to beef, though, we have \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use BBQ Chicken for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For chicken breast, chicken legs, whole chickens, turkey, turkey steak, poulard wings, poultry skewers and chicken burgers. Rub on directly or set up as a marinade with oil and yoghurt. Also in BBQ sauces and dips for poultry dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. BBQ Chicken already contains salt, it's the first ingredient in the blend. If you add more salt, the poultry turns too salty. Simply use the blend on its own and taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I marinate chicken with BBQ Chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to three hours in the fridge is enough, no more needed. It also works as a dry rub straight before grilling or roasting without any marinating time. Overnight is not advisable because of the salt content, the meat would dry out too much.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use BBQ Chicken for pork or beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, that works. For a seasoning tuned specifically to beef, we have BBQ Beef, composed with noticeably more pepper and a darker profile. BBQ Chicken brings a fruitier, lighter note that also works well on pork fillet, spare ribs and pulled pork.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50682969030922,"sku":"30395","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50682968998154,"sku":"31261","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682969063690,"sku":"22774","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq_chicken_c2b9cd33-c4eb-4eba-9a7b-3ab8a7ba7728-409594.jpg?v=1736523094"},{"product_id":"bbq-pork","title":"BBQ Pork ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Pork, a grill and roasting blend for pork and pulled pork\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Pork is our robust seasoning blend for everything from the pig that goes on the grill, into the smoker or into the roasting pan. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, mustard, smoked paprika, pepper, caraway, chili, bay, thyme and brown sugar. The character: sweet-smoky with pepper heat, garlic depth and a caramel note from the brown sugar that, under heat, forms the typical BBQ crust on the meat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBBQ Pork is a classic for pulled pork, spare ribs, pork neck, crackling roast, pork belly, chops, pork fillet and schnitzel. Also as a rub for the smoker, in marinades with olive oil and mustard, for grill skewers, BBQ burgers and stuffed rolled pork roast. About two tablespoons per kilogram of meat, rub in firmly and leave for at least an hour, ideally overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e BBQ Pork already contains salt and brown sugar. Only add extra salt at the end. The sugar caramelises quickly at higher temperatures, so cook indirectly on the grill or reduce the heat a little, otherwise the crust turns too dark.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: pulled pork from the oven\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAuthentic pulled pork without a smoker, but with patience and full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 6:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg pork neck or pork shoulder\u003c\/li\u003e\n\u003cli\u003e4 tbsp BBQ Pork\u003c\/li\u003e\n\u003cli\u003e2 tbsp mustard, 2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e250 ml apple juice, 100 ml apple vinegar\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003cli\u003eBurger buns, coleslaw\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pat the meat dry, rub with mustard and olive oil, then rub thickly with BBQ Pork. Rest in the fridge for at least four hours, better overnight. Preheat the oven to 110 degrees conventional. Put the meat in a roasting pan, add apple juice and apple vinegar, and cook covered for eight to ten hours until the meat falls apart. Pull with two forks and mix with the roasting juices. Serve on burger buns with Painmaker BBQ Sauce and coleslaw.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePork spice blend with paprika, garlic and brown sugar\u003c\/li\u003e\n\u003cli\u003eA sweet-smoky character with pepper heat\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for pulled pork, spare ribs, crackling roast and pork belly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic BBQ companion is our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e for beef and steak and our \u003ca href=\"\/en\/products\/schweinegluck\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e\u003c\/a\u003e for premium pork. As a ready sauce for pulled pork: \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. A pepper finish comes from our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. A heat kick: \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for grill and BBQ season\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow much BBQ Pork per kilo of meat?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: two tablespoons per kilogram. First brush the meat with mustard and olive oil, which helps the rub stick. Then rub generously with BBQ Pork. Before cooking, rest for at least an hour, better overnight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003eBBQ Beef\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich pork is ideal for pulled pork?\u003c\/strong\u003e\u003cbr\u003e\nClassically pork neck or pork shoulder, both have enough fat and connective tissue to become beautifully tender during slow cooking. Lean cuts like fillet or loin are not suitable, they turn dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use BBQ Pork for?\u003c\/strong\u003e\u003cbr\u003e\nBesides pulled pork and spare ribs, also for pork crackling roast, rolled pork roast, pork belly, chops, schnitzel marinades, BBQ burgers and minced-meat pizza topping. Also very aromatic over sweet-potato fries and grilled corn.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much BBQ Pork per kilo of meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb two tablespoons per kilogram. First brush the meat with mustard and olive oil, which helps the rub stick. Then rub generously with BBQ Pork. Before cooking, rest for at least an hour, better overnight.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from BBQ Beef?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Pork is sweeter with brown sugar and mustard, tuned to the milder natural flavour of pork. BBQ Beef is heartier and stronger, with more pepper and steak seasoning, made for the bolder natural flavour of beef.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which pork is ideal for pulled pork?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically pork neck or pork shoulder, both have enough fat and connective tissue to become beautifully tender during slow cooking. Lean cuts like fillet or loin are not suitable, they turn dry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use BBQ Pork for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides pulled pork and spare ribs, also for pork crackling roast, rolled pork roast, pork belly, chops, schnitzel marinades, BBQ burgers and minced-meat pizza topping. Also very aromatic over sweet-potato fries and grilled corn.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564770234634,"sku":"30397","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq_pork_e98f10af-9c13-49b4-81ac-b37b91954f35-841264.jpg?v=1736523009"},{"product_id":"cafe-de-paris-dose","title":"Café de Paris","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCafé de Paris, the classic herb-butter blend for steaks, asparagus and grilled food\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCafé de Paris is the most mysterious spice blend in European brasserie cooking. What began as a house recipe for the legendary Café de Paris butter in Geneva, we distil in our workshop in Klingenberg am Main into more than 20 herbs and spices: tarragon, chervil, chives, savory, dill, marjoram, parsley, thyme, rosemary, paprika, turmeric, seaweed and more. The profile: complex and herby, lightly sea-savoury from the seaweed, with a fine heat from chili and a tart-citrus depth that turns steaks, white asparagus and grilled poultry into a classic.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic is Café de Paris butter: soak 25 g of the blend with 25 ml Worcestershire sauce and 75 ml water overnight, then work into 350 g of soft room-temperature butter, shape into a roll and chill. In light wine sauces for plaice, sole or salmon, stir in a teaspoon just before serving without cooking it in. As a marinade, Café de Paris becomes a paste with a little \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and a pinch of \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for asparagus spears or chicken breast before baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e always soak Café de Paris in the liquid overnight first – only then have the essential oils fully dissolved and the butter tastes rounded rather than sharp. The finished herb butter keeps for about 3 months in the freezer.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Café de Paris butter on entrecôte\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor 4 people: 4 entrecôtes of 220 g each, 2 tbsp neutral oil, freshly ground \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVerbena pepper\u003c\/strong\u003e\u003c\/a\u003e (citrusy, perfect with pale beef) and \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e to finish. For the butter, soak 25 g Café de Paris, 25 ml Worcestershire sauce and 75 ml water overnight, work into 250 g of soft butter, shape into a roll and chill for at least 2 hours.\u003c\/p\u003e\n\u003cp\u003eBring the steaks to room temperature, rub with neutral oil and sear in a very hot cast-iron pan for 2 minutes per side (core temperature 54 °C gives medium rare). Remove from the pan, rest for 4 minutes, season with Sun-Salt flakes and Verbena pepper. Lay on a slice of Café de Paris butter, let it melt briefly and serve immediately.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMore than 20 components in one blend that replaces eight different fresh herbs: tarragon, chervil, chives and dill for the classic brasserie herb base, savory, marjoram, thyme and rosemary for the savoury depth, paprika and chili for the fine heat, turmeric for colour and a hint of seaweed powder for the subtle sea depth that gives the Geneva original its international character.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHerb-and-spice blend of more than 20 components after the classic brasserie recipe\u003c\/li\u003e\n\u003cli\u003eComplex and herby with tarragon, chervil, dill and a fine seaweed note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for herb butter, steaks, asparagus, grilled poultry and light fish sauces\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA salt finish on the steak: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun-Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for mineral freshness or the smoky \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e from the mill. A pepper finish: the citrus-elegant \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVerbena pepper\u003c\/strong\u003e\u003c\/a\u003e for white meat and fish or the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e for robust beef. A herb companion for Mediterranean dishes is the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan Herb Garden\u003c\/strong\u003e\u003c\/a\u003e. For asparagus with veal, add a dash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e to the sauce. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is Café de Paris?\u003c\/strong\u003e\u003cbr\u003e\nA herb-and-spice blend originally developed for the legendary Café de Paris butter in Geneva. The exact original recipe is a well-kept secret. Our interpretation with tarragon, chervil, seaweed and 17 further components follows the style: layered, herby, lightly sea-savoury.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze the butter?\u003c\/strong\u003e\u003cbr\u003e\nYes. The finished Café de Paris butter keeps in the freezer for up to 3 months. Simply shape into a roll, freeze and place slices straight onto the hot steak or poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat goes with Café de Paris besides steak?\u003c\/strong\u003e\u003cbr\u003e\nVery good with white and green asparagus, grilled salmon, plaice, sole, chicken breast, in light wine sauces for fish, over grilled corn and with seafood pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use for the butter?\u003c\/strong\u003e\u003cbr\u003e\nClassically 25 g of the blend to 350 g of butter. For a stronger character, up to 30 g. Always soak in Worcestershire and water overnight first, otherwise the aroma stays incomplete.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What exactly is Café de Paris?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A herb-and-spice blend originally developed for the legendary Café de Paris butter in Geneva. The exact original recipe is a well-kept secret. Our interpretation with tarragon, chervil, seaweed and 17 further components follows the style and is layered, herby and lightly sea-savoury.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I freeze the butter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The finished Café de Paris butter keeps in the freezer for up to 3 months. Simply shape into a roll, freeze and place slices straight onto the hot steak or poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What goes with Café de Paris besides steak?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very good with white and green asparagus, grilled salmon, plaice, sole, chicken breast, in light wine sauces for fish, over grilled corn and with seafood pasta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much do I use for the butter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically 25 g of the blend to 350 g of butter. For a stronger character, up to 30 g. Always soak in Worcestershire and water overnight first, otherwise the aroma stays incomplete.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25 g","offer_id":50683012514058,"sku":"31473","price":8.49,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":53018220396810,"sku":"31476","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"2 g","offer_id":50683012448522,"sku":"23786","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/cafe-de-paris-504496.jpg?v=1736523096"},{"product_id":"melange-du-jardin","title":"Mélange du Jardin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange du Jardin, a fresh garden-herb blend for quark, salads and cold dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange du Jardin is our garden-herb blend for fresh, cold cooking. We compose it in our workshop in Klingenberg am Main from chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon. The character: fresh and herby with a fine onion depth and a subtle aniseed note from the tarragon that brings quark, salads and dips to life without overpowering them.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMélange du Jardin is a universal herb seasoning for cold and warm dishes. Stir it straight into salad dressings and vinaigrettes, season quark, cream cheese and yoghurt dips for aromatic spreads, or scatter it over grilled vegetables and oven vegetables before roasting. Also for fish and seafood, for fried potatoes, baked potatoes and potato salad, in soups and sauces as a finishing note, and fresh over scrambled egg and omelette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The fine herbs release their aroma best when fresh. Scatter Mélange du Jardin over the finished dish or stir it into a cold base rather than cooking it for a long time. Shake briefly before use so the herbs are evenly distributed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: herb vinaigrette for leaf salad\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut 3 tbsp olive oil, 1 tbsp white wine vinegar or \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e, 1 tsp Dijon mustard and 1 tsp Mélange du Jardin into a screw-top jar.\u003c\/li\u003e\n\u003cli\u003eAdd a pinch of salt and shake vigorously until the vinaigrette binds to a creamy texture.\u003c\/li\u003e\n\u003cli\u003ePour over mixed leaf salad with cherry tomatoes, cucumber and fresh goat's cheese, optionally add a drizzle of \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTen components for the typical garden seasoning: chives and parsley for the fresh base, red onions and garlic for the savoury depth, dill tips and chervil for the fine freshness, lovage for the herby core, wild garlic for the garlicky note, tarragon for the subtle aniseed tip and paprika for a rounded colour.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGarden-herb blend of ten components with chives, dill and tarragon\u003c\/li\u003e\n\u003cli\u003eFresh and herby with a fine onion depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eIdeal for quark, salads, dips and cold dishes\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Mediterranean herb world, \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e is the classic choice. With tomato and lemon myrtle, the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e comes into play. The salt counterpart for herb cooking is our \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerb Seasoning Salt\u003c\/strong\u003e\u003c\/a\u003e. As a vinaigrette base we recommend \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are in Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nChives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon – ten components for the typically fresh garden seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange du Jardin differ from herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e\u003c\/a\u003e are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth – ideal for quark, salads and cold dishes rather than for braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mélange du Jardin?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I shake the blend before use?\u003c\/strong\u003e\u003cbr\u003e\nThe herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are in Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Chives, red onions, dill tips, lovage, garlic, parsley, chervil, wild garlic, paprika and tarragon, ten components for the typically fresh garden seasoning.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange du Jardin differ from herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Herbes de Provence are classically Mediterranean with thyme, rosemary and savory. Mélange du Jardin is the Central-European garden blend with chives, dill, parsley and onion depth, ideal for quark, salads and cold dishes rather than for braises.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose Mélange du Jardin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a rule of thumb, one to two teaspoons per four portions. For quark dips, one teaspoon per 250 g quark is enough. As the blend is fresh and aromatic, work your way up carefully.\"}},{\"@type\":\"Question\",\"name\":\"Why should I shake the blend before use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The herbs have different densities and can separate a little during storage. A brief shake mixes them evenly again so every portion seasons in balance.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"12 g","offer_id":50684621062410,"sku":"31497","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"150 g","offer_id":50684621095178,"sku":"23829","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange-du-jardin-990316.jpg?v=1736624487"},{"product_id":"melange-noir","title":"Mélange Noir","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMélange Noir, a powerful pepper blend of three black peppers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMélange Noir is a compact black pepper blend with character and depth, perfect for steak, game and everything off the grill. We compose it in our workshop in Klingenberg am Main from three single-origin peppers: classic black pepper as the base, resinous-spicy cubeb pepper for exotic depth, and \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e with warm, slightly sweet notes. A powerful blend that gives any cut of meat depth without overwhelming it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMélange Noir is a steak pepper for rump steak, chops, roast beef, prime rib, rack of lamb, game, roasting joints and everything off the grill. Apply generously to the meat before searing or grilling, ideally together with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e. Also suited to cooking into dark sauces, game ragouts and braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Mélange Noir is very intense and develops more heat as it cooks. Work your way up carefully and taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled steak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake the steak out of the fridge an hour before grilling, rub it with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e and grind Mélange Noir over it from the mill.\u003c\/li\u003e\n\u003cli\u003eOnto the hot grill, sear briefly and sharply on both sides, let it rest, and after slicing serve with a drop of olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePepper blend of three single-origin black peppers\u003c\/li\u003e\n\u003cli\u003ePowerful, deep, with a resinous-spicy cubeb note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak pepper, grill pepper and roast pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For more freshness and fruit, the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend with Szechuan and lemon myrtle is an alternative. A classic with steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Mélange Noir especially good for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is cubeb pepper?\u003c\/strong\u003e\u003cbr\u003e\nCubeb pepper (also called tailed pepper) is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Mélange Noir differ from the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003eSeven blend\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure black-pepper trio and tastes earthy and concentrated. \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use Mélange Noir whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Mélange Noir especially good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for steak, rump steak, roast beef, rack of lamb, game, prime rib, roasting joints and everything off the grill. Also for cooking into game ragouts, red-wine sauces and hearty braises.\"}},{\"@type\":\"Question\",\"name\":\"What is cubeb pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cubeb pepper, also called tailed pepper, is a distinct pepper variety from Indonesia. It has a resinous-spicy, slightly eucalyptus-like note and gives Mélange Noir the exotic depth that sets it apart from pure black peppers.\"}},{\"@type\":\"Question\",\"name\":\"How does Mélange Noir differ from the Seven blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Noir is a pure black-pepper trio and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"}},{\"@type\":\"Question\",\"name\":\"Should I use Mélange Noir whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"We recommend whole and freshly ground in the mill. The essential oils of the three peppers fade quickly once ground, so Mélange Noir is designed for pepper mills.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683151581450,"sku":"30441","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683151614218,"sku":"31248","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683151646986,"sku":"23131","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683151548682,"sku":"14413","price":62.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/melange_noir-978784.jpg?v=1736523213"},{"product_id":"raz-el-hanout-1","title":"Raz el Hanout","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRaz el Hanout, the Moroccan king of blends for couscous and tagine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRaz el Hanout (Arabic for “head of the shop”) is the royal spice blend of North African cooking, uniting more than twenty-five ingredients in a single composition. We compose it in our workshop in Klingenberg am Main: orris root and rose petals give the fine sweetness, cumin and galangal the earthy depth, star anise and cinnamon the warmth. A floral, warm and complex blend that turns any braise into a little journey to Marrakesh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Moroccan spice blend for couscous, tagine, kebab and lamb. Also for poultry, meatballs, vegetable stews, roasted carrots, sweet potatoes and chickpeas. Sweat briefly in hot oil or add straight to the braise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Raz el Hanout is very aromatic. Work your way up carefully, half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb tagine in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut lamb shoulder into pieces, sear sharply in olive oil and remove.\u003c\/li\u003e\n\u003cli\u003eSweat one onion and two cloves of garlic in the same pan, add a tablespoon of Raz el Hanout and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eReturn the lamb to the pot, deglaze with 400 ml stock, add a handful of dried apricots or dates.\u003c\/li\u003e\n\u003cli\u003eBraise gently over low heat for 90 minutes, until the meat falls apart tender.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with couscous and fresh mint.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMoroccan spice blend with more than twenty-five ingredients\u003c\/li\u003e\n\u003cli\u003eFloral, warm and complex with orris root and rose petals\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a couscous, tagine, kebab and lamb seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want more oriental depth, reach for our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e blend with its pepper component. For a citrus-sour freshness over the finished dish, our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e is ideal. As a sweet-fruity companion to tagine and couscous, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e is perfect. To add fermented umami depth, combine with our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Raz el Hanout mean?\u003c\/strong\u003e\u003cbr\u003e\nLiterally it means “head of the shop” and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Raz el Hanout for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Raz el Hanout?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. The blend contains chilli, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from curry blends?\u003c\/strong\u003e\u003cbr\u003e\nCurry blends like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does Raz el Hanout mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Literally it means head of the shop and, in Arabic usage, refers to the best a spice merchant has in stock. Every Moroccan spice trader has their own recipe, often with more than thirty components. The name stands for top quality.\"}},{\"@type\":\"Question\",\"name\":\"What can I use Raz el Hanout for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for couscous, tagine and lamb braises. Also for meatballs, roast poultry, vegetable stews, roasted carrots and sweet potatoes, in yoghurt marinades and for spiced rice. Excellent as a seasoning over roasted chickpeas as a snack, too.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Raz el Hanout?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The blend contains chilli, black pepper and galangal, but is less hot than an Indian curry. Warmth, sweetness and complexity are in the foreground, not heat.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from curry blends?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Curry blends like our Curry Mumbai or Curry Anapurna are Indian in character, with fenugreek, turmeric and more heat. Raz el Hanout is North African, more floral through violet and rose petals, with pronounced sweetness and warmth rather than heat.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084800266,"sku":"30447","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683084833034,"sku":"31252","price":7.29,"currency_code":"EUR","in_stock":true},{"title":"6 g","offer_id":50683084865802,"sku":"23201","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/raz-el-hanout-570662.jpg?v=1738084250"},{"product_id":"salatgewuerz-gartenkraeuter-dose","title":"Garden Herbs Salad Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning, a classic vinaigrette seasoning for every salad bowl\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarden Herbs Salad Seasoning is the ready-made base for any vinaigrette. Just whisk in oil, vinegar and a splash of stock and you have a salad dressing like the one from a good country restaurant. We compose it in our workshop in Klingenberg am Main from mustard, icing sugar, salt, white pepper, paprika, garlic and a bouquet of spring herbs, namely parsley, chives, wild garlic, dill and celery leaf. A versatile blend with German character.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA vinaigrette base for green salad, leaf salads, potato salad, tomato salad, cucumber salad and coleslaw. Whisk with oil, vinegar, a little stock and, if you like, honey, yoghurt or mustard into a dressing. Also as a seasoning in quark and cream-cheese spreads, in cottage cheese, egg salad and herring dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Garden Herbs Salad Seasoning already contains salt. Please don't add extra salt when mixing the vinaigrette, or the dressing turns too salty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVinaigrette in thirty seconds\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut three tablespoons of good olive oil into a bowl.\u003c\/li\u003e\n\u003cli\u003eAdd a tablespoon of good vinegar (apple, balsamic or wine vinegar) and a tablespoon of vegetable stock.\u003c\/li\u003e\n\u003cli\u003eWhisk in half a teaspoon of Garden Herbs Salad Seasoning and beat briefly.\u003c\/li\u003e\n\u003cli\u003ePour over the salad and serve immediately. Optionally a teaspoon of honey or yoghurt for more creaminess.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eVinaigrette seasoning with mustard, spring herbs and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for salads, spreads and dressings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor bread, tomato-mozzarella and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For avocado toast, bowls and guacamole, reach for the crunchy \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e. A sour-fresh note over finished salads comes from our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity companion to Mediterranean salads, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e is ideal. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nThree tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich oils and vinegars work best?\u003c\/strong\u003e\u003cbr\u003e\nFor classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use the salad seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nBesides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from the Butterbrot seasoning?\u003c\/strong\u003e\u003cbr\u003e\nGarden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot seasoning\u003c\/strong\u003e\u003c\/a\u003e, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I make a quick vinaigrette with Garden Herbs Salad Seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three tablespoons oil, one tablespoon vinegar, one tablespoon stock, half a teaspoon of the seasoning. Whisk briefly, done. Add honey or yoghurt for more creaminess if you like, a squeeze of lemon juice for more freshness.\"}},{\"@type\":\"Question\",\"name\":\"Which oils and vinegars work best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For classic German salads, apple or wine vinegar with cold-pressed sunflower oil. For Mediterranean salads, olive oil with balsamic or aceto. For Asian-inspired bowls, sesame oil with rice vinegar. Garden Herbs Salad Seasoning works with all of them.\"}},{\"@type\":\"Question\",\"name\":\"What else can I use the salad seasoning for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Besides vinaigrette, also in quark, cream cheese, yoghurt dips, cottage cheese and egg salad. As a marinade base for grilled halloumi, in herb butter and over steamed asparagus. Also exciting in a mustard sauce with venison or boiled beef.\"}},{\"@type\":\"Question\",\"name\":\"How does it differ from the Butterbrot seasoning?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Garden Herbs Salad Seasoning relies on green spring herbs and mustard for vinaigrette and dressings. Butterbrot seasoning, by contrast, contains two salts and a smoky accent for bread, tomato and radish. The two complement each other perfectly in a well-stocked kitchen.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683054522634,"sku":"30449","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683054555402,"sku":"31254","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683054588170,"sku":"23204","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/salatgewuerz_gartenkrauter-969242.jpg?v=1760953202"},{"product_id":"sieben-dose","title":"Seven","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSeven, a fruity pepper blend with Szechuan and lemon myrtle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSeven is a pepper blend of seven hand-picked peppers and aromatics that stands for freshness, fruit and depth rather than pure heat. We compose it in our workshop in Klingenberg am Main from Brazilian black, white, long and green pepper, combined with chilli, lemon myrtle and Szechuan pepper. The character: citrus-fresh on the opening, fruity in the middle, a gently tongue-tingling heat from the Szechuan on the finish. Seven is our most-used table and finishing pepper.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSeven is a coarse pepper blend you can scatter straight over a dish, or fill into a pepper mill if you prefer it finer. It shows its full aroma freshly applied over sliced steak, carpaccio, tartare, quickly pan-fried fish fillet, grilled vegetables or egg dishes. Also over tomato-mozzarella, bruschetta, or simply as a table pepper for the whole family. You can also cook it into sauces, braises and marinades, dose it especially carefully there, as the aromas and heat concentrate when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Seven is deliberately very aromatic and intense. Start cautiously and taste after every pinch.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCarpaccio in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eArrange wafer-thin sliced beef fillet on a pre-chilled plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil, add a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and freshly shaved Parmesan.\u003c\/li\u003e\n\u003cli\u003eTo finish, scatter a pinch of Seven straight from the tin or grind it fresh over the top, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSeven components: Brazilian black pepper as the base, \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e for clean heat, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for rounded warmth, \u003ca href=\"\/en\/products\/gruner-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen pepper\u003c\/strong\u003e\u003c\/a\u003e for freshness. Plus chilli for heat, lemon myrtle for the citrus profile and Szechuan pepper for the tingling finish. Not an off-the-shelf mix, but a deliberately composed pepper symphony.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCoarse pepper blend of seven components, ready to scatter or for the mill\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a steak pepper, table pepper and finishing pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer single-origin peppers to blends, reach for our \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e from Periyar or the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the more compact \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e of three black peppers is a strong alternative. Classic with a seared beef steak: our \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e or the French \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use the pepper blend Seven for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades, dose it especially sparingly then, as heat and aromas intensify when heated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I have to fill Seven into a pepper mill?\u003c\/strong\u003e\u003cbr\u003e\nNo, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Seven?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes mainly from chilli and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Seven differ from Mélange Noir?\u003c\/strong\u003e\u003cbr\u003e\nMélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven, by contrast, rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is lemon myrtle?\u003c\/strong\u003e\u003cbr\u003e\nAn Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use the pepper blend Seven for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing and table pepper over steak, carpaccio, tartare, fish, egg dishes, tomato-mozzarella and grilled vegetables. Also for cooking into sauces, braises and marinades, dose it especially sparingly then, as heat and aromas intensify when heated.\"}},{\"@type\":\"Question\",\"name\":\"Do I have to fill Seven into a pepper mill?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Seven is already coarsely ground and ready to scatter. You can use it like a shaker spice. If you prefer it finer or like the fresh-ground effect, fill it into a pepper mill as well.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Seven?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium hot. The heat comes mainly from chilli and the tingling Szechuan pepper. It isn't burning, but fruity and stimulating with a light tingle on the tongue.\"}},{\"@type\":\"Question\",\"name\":\"How does Seven differ from Mélange Noir?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mélange Noir is a pure blend of three black peppers and tastes earthy and concentrated. Seven rounds out four peppers with lemon myrtle and Szechuan and comes across noticeably fresher and fruitier. Mélange Noir for the classic, Seven for freshness and versatility.\"}},{\"@type\":\"Question\",\"name\":\"What is lemon myrtle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An Australian plant whose dried leaves release an intense lemon aroma, far more concentrated than lemon zest. It gives Seven its characteristic fresh citrus top note without acidity.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50683011793162,"sku":"30451","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683011825930,"sku":"31249","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683011858698,"sku":"23132","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683011760394,"sku":"18556","price":54.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sieben_e9bc053e-18d0-4bc2-b614-66d6a27ae5a1-949608.jpg?v=1736522973"},{"product_id":"toskanisches-pastagewuerz","title":"Tuscan Pasta Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTuscan Pasta Spice, a Mediterranean herb blend for pasta, pizza and sugo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTuscan Pasta Spice is our Mediterranean spice blend of 15 ingredients, mixed by hand in our manufactory in Klingenberg am Main. The profile: a herbal, warm opening of basil and oregano, fruity depth from tomato flakes in the middle, and a savoury, chilli-driven finish from garlic and chilli. This is the taste of Italy — on a quick weeknight pasta just as much as in a slow Sunday sugo.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTuscan Pasta Spice seasons every Italian classic: pasta sauces for spaghetti, tagliatelle, lasagne and penne, plus pizza and tomato sugo. It works just as well in bolognese, caponata, risotto, roasted vegetables, fried potatoes and Mediterranean stews. Cook it in or scatter it over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the blend is deliberately intense. Add it carefully in small steps and taste at the end — garlic and chilli only develop their heat as they cook.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick pasta sauce in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat two tablespoons of olive oil in a pan.\u003c\/li\u003e\n\u003cli\u003eBriefly soften one finely diced clove of garlic.\u003c\/li\u003e\n\u003cli\u003eAdd a can of chopped tomatoes and a tablespoon of \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian tomato paste\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eStir in half a teaspoon of Tuscan Pasta Spice and simmer for five minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep salt\u003c\/strong\u003e\u003c\/a\u003e, spoon over the cooked pasta and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is Mediterranean herbs: \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e set the sunny tone, rounded out by thyme, rosemary and bay. Tomato flakes add fruity depth, garlic and chilli bring the savoury heat, and fennel, coriander, star anise and myrtle complete the blend aromatically. Fifteen ingredients in total, sourced individually, checked by taste and only then blended.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eItalian spice composition of 15 ingredients\u003c\/li\u003e\n\u003cli\u003eHerbal and warm with a fine heat and Tuscan character\u003c\/li\u003e\n\u003cli\u003eVegan and versatile as a pasta, pizza and bolognese spice\u003c\/li\u003e\n\u003cli\u003eMixed by hand, manufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor quick weeknight cooking, pair it with \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti by Pasta Mancini\u003c\/strong\u003e\u003c\/a\u003e, and for finer dishes with our \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle with Herbes de Provence\u003c\/strong\u003e\u003c\/a\u003e. Find more ideas in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Tuscan Pasta Spice for?\u003c\/strong\u003e\u003cbr\u003e\nFor every Italian classic: pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Tuscan Pasta Spice correctly?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tuscan Pasta Spice vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. All ingredients are purely plant based.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Italian herbs?\u003c\/strong\u003e\u003cbr\u003e\nPlain \u003ca href=\"\/en\/collections\/kraeuter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian herbs\u003c\/strong\u003e\u003c\/a\u003e mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Tuscan Pasta Spice?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Tuscan Pasta Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For every Italian classic such as pasta sauces, pizza, bolognese, lasagne, tomato soup and caponata. It also suits fried potatoes, roasted vegetables, risotto and Mediterranean stews.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Tuscan Pasta Spice correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sparingly, because the blend is intense. Half a teaspoon per person while cooking is a good start, and a pinch is enough for scattering. Garlic and chilli grow hotter as they simmer, so season to taste at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Tuscan Pasta Spice vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All ingredients are purely plant based.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is it different from Italian herbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Plain Italian herbs mainly add herbal aroma. Tuscan Pasta Spice adds savoury depth and a fine heat as well, so you can build a complete pasta sauce with it alone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store Tuscan Pasta Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cool, dry and dark in a tightly closed tin. That keeps the aroma and colour of the herbs at their best for longest.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50682975093002,"sku":"30457","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":53273477644554,"sku":"31246","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":53273479151882,"sku":"23270","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":53273482232074,"sku":"22778","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/toskanisches_pastagewuerz-503755.jpg?v=1736522865"},{"product_id":"steakpfeffer-gewurzamt-1","title":"Steak Pepper Gewürzamt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt, a roasted pepper blend with garlic for steak and game\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSteak Pepper Gewürzamt is our answer to the question \"which pepper for the steak?\" Four pepper varieties meet roasted garlic and are coarsely cracked instead of ground – so every bite gets a little pepper moment, instead of just a general seasoning. The secret lies in the composition: \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e for the fruity depth, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e for round warmth, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e for freshness and allspice for the sweet-warm peak. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for beef fillet, entrecôte, rump steak, T-bone and brisket. Seasons game dishes such as saddle of deer, venison and wild boar as well as hearty pot roasts and sauerbraten. Also in dark sauces, BBQ marinades and on minced-meat burgers. Before searing or grilling, apply generously to the meat or scatter fresh over the finished steak right after resting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the cracked garlic burns in fat that is too hot and turns bitter. Better to salt the steak, sear it and add the steak pepper only after resting – this gives the best aroma.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet with a steak-pepper crust\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA beef fillet that proves why a good pepper blend is more important than the most expensive cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (200 g each)\u003c\/li\u003e\n\u003cli\u003e3 tbsp Steak Pepper Gewürzamt\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary, 1 garlic clove\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and season only with salt. Heat the pan strongly, add the butter-oil mixture, sear the fillets two minutes per side. Add garlic and rosemary, baste with butter. Take the fillets out of the pan, scatter generously with steak pepper and let rest for 5 minutes. Before serving, top with a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our steak pepper?\u003c\/strong\u003e Industrial steak pepper often contains salt, starch and flavourings, plus ground peppercorns with little character. Our blend is a pure pepper composition of four single-variety peppers – every bite is different, every steak tastes more layered.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSteak pepper from four pepper varieties and roasted garlic\u003c\/li\u003e\n\u003cli\u003eCoarsely cracked instead of ground for more bite\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for pure pepper rather than a blend, reach for the \u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Kerala pepper\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the alternative of three black peppers, or the fruity blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e with Szechuan and lemon myrtle. For grill fans with a BBQ preference, \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e adds a roasted blend with tomato and paprika. For the French steak butter, \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the steak pepper to the steak?\u003c\/strong\u003e\u003cbr\u003e\nOnly after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting – that's how every steak pro does it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use steak pepper for?\u003c\/strong\u003e\u003cbr\u003e\nFor beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes steak pepper from a normal pepper blend?\u003c\/strong\u003e\u003cbr\u003e\nThe steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e is finer, more versatile and tastes fresher.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich four pepper varieties are in it?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/paradieskorner\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrains of paradise\u003c\/strong\u003e\u003c\/a\u003e and allspice. Plus roasted garlic. Each variety brings its own note: Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add the steak pepper to the steak?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting, that is how every steak pro does it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use steak pepper for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes steak pepper from a normal pepper blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like Sieben is finer, more versatile and tastes fresher.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which four pepper varieties are in it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tellicherry pepper, long pepper, grains of paradise and allspice. Plus roasted garlic. Each variety brings its own note. Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":50682999177482,"sku":"30720","price":13.99,"currency_code":"EUR","in_stock":true},{"title":"9 g","offer_id":50907560476938,"sku":"23559","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50682999144714,"sku":"20769","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/steakpfeffer-gewuerzamt-357288.jpg?v=1736522856"},{"product_id":"afrikanisches-grillgewurz","title":"African barbecue spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAfrican barbecue spice, the exotic BBQ seasoning for dark meat\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAfrican barbecue spice gives beef, game and poultry from the grill a deep, lightly floral seasoning with a pleasant heat. We compose the blend in our workshop in Klingenberg am Main. The profile: a powerful opening of long and black pepper, a floral, warm heart of orange blossom, clove and cinnamon bark, a long finish of nutmeg, cardamom and hot paprika. Unusual, dark and unmistakable.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eApply African barbecue spice generously as a dry rub to beef, game or poultry and let it work in for at least 30 minutes before grilling over direct heat. It is just as good as a marinade with soy sauce, honey and a little sesame oil. It also gives game goulash and braised beef a dark, aromatic depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Because of the chili and long pepper, start sparingly and increase to taste. In a marinade, do not salt the meat too long so it stays juicy.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled beef steak in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub two beef steaks of about 250 g each generously with African barbecue spice.\u003c\/li\u003e\n\u003cli\u003eMix one tablespoon of soy sauce, one teaspoon of honey and a little sesame oil and pour the marinade over the meat.\u003c\/li\u003e\n\u003cli\u003eMarinate the steaks for at least one hour and grill them on the hot grill for 3 to 4 minutes per side.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest for five minutes and serve it with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe heat and seasoning come from \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e and chili. The floral, exotic note comes from orange blossom and \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e, plus cinnamon bark, nutmeg and \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e. Caraway and hot paprika round the blend off with an earthy note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eExotic grill spice blend for dark meat\u003c\/li\u003e\n\u003cli\u003eWith long pepper, orange blossom, clove, cinnamon bark and cardamom\u003c\/li\u003e\n\u003cli\u003eAs a dry rub, marinade or for braises\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor smoky accents on the grill we recommend \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. For seared meat, \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e fits well. You will find more seasonings for grilling and BBQ in our \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrill and BBQ spices\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat does African barbecue spice suit?\u003c\/strong\u003e\u003cbr\u003e\nIt is best with dark meat such as beef, game and poultry, whether from the grill or the oven. It also gives game goulash and braised beef a dark, aromatic depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the blend?\u003c\/strong\u003e\u003cbr\u003e\nIt is pleasantly spicy and warm but not burning. Chili and long pepper provide a warm heat that you can control well through the dosage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between African barbecue spice and Steakpfeffer?\u003c\/strong\u003e\u003cbr\u003e\nAfrican barbecue spice is an exotic, floral and savoury rub and marinade blend for whole cuts and braises, while \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is a pure pepper blend for finishing seared steaks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I make a marinade from it?\u003c\/strong\u003e\u003cbr\u003e\nYes, mix the spice with soy sauce, honey and a little sesame oil and let the meat steep for four to six hours. Then grill it over low heat so the honey does not burn.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat does African barbecue spice suit?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is best with dark meat such as beef, game and poultry, whether from the grill or the oven. It also gives game goulash and braised beef a dark, aromatic depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the blend?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is pleasantly spicy and warm but not burning. Chili and long pepper provide a warm heat that you can control well through the dosage.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between African barbecue spice and Steakpfeffer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"African barbecue spice is an exotic, floral and savoury rub and marinade blend for whole cuts and braises, while Steakpfeffer Gewürzamt is a pure pepper blend for finishing seared steaks.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I make a marinade from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, mix the spice with soy sauce, honey and a little sesame oil and let the meat steep for four to six hours. Then grill it over low heat so the honey does not burn.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564816601354,"sku":"30731","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/afrikanisches-grillgewuerz-156702.jpg?v=1738084065"},{"product_id":"orientalischer-gemusezauber","title":"Oriental Vegetable Magic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOriental Vegetable Magic, a fruity-floral spice blend for vegetables and rice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOriental Vegetable Magic is our Persian-Arabic inspired composition for rice, vegetable and poultry dishes with the aromatics of 1001 Nights. We compose it in our workshop in Klingenberg am Main from black pepper, pomegranate seeds, sugar, mahleb cherry, onions, coriander seeds, cumin, parsley, cinnamon blossom, orange peel, chili, cloves, saffron and rose petals. The character: fruity-floral through pomegranate and rose, with fine warmth from cinnamon blossom and cloves and a subtle heat from the chili.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOriental Vegetable Magic is a true universal seasoning: for couscous, bulgur, basmati rice, rice bakes, pilaf, vegetable pans, grilled root vegetables, aubergines, pumpkin and cauliflower. Also very aromatic for poultry, lamb and tuna, in yoghurt marinades for chicken skewers and in tagines. Cook it in directly; the aromas develop fully during braising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after frying or braising, scatter a little fresh mint or parsley over the dish; this sets a fresh counterpoint to the warm-floral seasoning. Sparing with salt, as pomegranate seeds and onions bring their own sweetness and depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: oriental couscous with chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA colourful dish with pantry ingredients in 25 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g couscous, 350 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e4 chicken breast fillets, cut into strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp Oriental Vegetable Magic\u003c\/li\u003e\n\u003cli\u003e1 courgette, 1 red pepper, 1 small aubergine\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp honey, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh mint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Marinate the chicken with 1 tbsp vegetable magic, honey and olive oil. Pour boiling stock over the couscous, cover, let swell for five minutes, fluff up with a fork. Dice the vegetables, fry in olive oil, add the remaining vegetable magic, sweat for three minutes. Sear the chicken strips over high heat. Arrange everything over the couscous, drizzle with lemon juice, scatter with fresh mint. A dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Persian-Arabic spice blend with pomegranate, saffron and rose petals\u003c\/li\u003e\n\u003cli\u003eA fruity-floral character with cinnamon-warm depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for rice, vegetables, couscous, poultry and tagines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated oriental blends are our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced meat and our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for heat and braises. Indian counterparts are our mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. A sweet-fruity accompaniment comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Oriental Vegetable Magic taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use the vegetable magic for?\u003c\/strong\u003e\u003cbr\u003e\nIdeal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are mahleb cherries in the blend?\u003c\/strong\u003e\u003cbr\u003e\nMahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003eBaharat\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Oriental Vegetable Magic taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fruity-floral through pomegranate and rose petals, lightly sweetish from the sugar and the mahleb cherries, warm through cinnamon blossom and cloves, with subtle heat from the chili. A very balanced, aromatically multi-layered blend.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use the vegetable magic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ideal for rice, couscous, bulgur, pilaf, fried vegetables, tagines, poultry, lamb and tuna. Also very aromatic in yoghurt marinades, in vegetarian bowls, over oven vegetables and in lentil dishes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are mahleb cherries in the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mahleb cherry is the dried and ground stone-fruit of a wild cherry from the Middle East. It tastes finely bitter-sweetish with a marzipan and bitter-almond note and is a classic seasoning component in Arabic and Persian cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Baharat is the hotter lamb-and-minced-meat blend emphasised with pepper and cumin. Oriental Vegetable Magic is the fruity-floral variant with pomegranate, saffron and rose, ideal for rice and vegetables, softer and more sweetish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564816732426,"sku":"30733","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/orientalischer-gemuesezauber_2f543db5-0ad8-4047-818d-58aeb6955e8f-168686.jpg?v=1738084248"},{"product_id":"butterbrot-gewuerz-dose","title":"Butterbrot Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eButterbrot Seasoning — a hearty seasoning salt for bread, tomato and radish\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eButterbrot Seasoning is a classic German seasoning salt that lifts any open sandwich, any tomato-mozzarella and any radish slice to a new level. We compose it in our workshop in Klingenberg am Main from two salts and seven spices: fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e as the base, smoky Salish Alderwood sea salt, caraway, black pepper, cumin, coriander, nigella, nutmeg, lemon peel and garlic. A subtle composition with depth and a light smoky note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA bread seasoning for buttered bread, tomato-mozzarella, avocado bread, radish, raw vegetables, steamed and boiled potatoes, quark, cream cheese and salads. Scatter fresh over the dish, don't cook it in, or the fine aromas escape. A small pinch is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Butterbrot Seasoning already contains two salts. Please don't add extra salt, or the bread turns too salty. A pinch is usually enough for one slice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice a ripe tomato and a buffalo mozzarella, arrange them alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and add a few basil leaves.\u003c\/li\u003e\n\u003cli\u003eScatter a pinch of Butterbrot Seasoning over the top and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt with Luisenhaller deep-rock salt and smoky Salish Alderwood sea salt\u003c\/li\u003e\n\u003cli\u003eWith caraway, cumin, coriander, nigella and nutmeg\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a bread, tomato and radish seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to use the salt on its own, reach for \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e as an everyday salt. For steak and game, our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e with three black peppers is a great addition. As a fruity finishing pepper we recommend the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. For vegetables and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is ideal.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Butterbrot Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Salish Alderwood sea salt?\u003c\/strong\u003e\u003cbr\u003e\nA Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add more salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Butterbrot Seasoning already contains two salts — Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Butterbrot Seasoning for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Butterbrot Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically over buttered bread with or without topping, over tomato-mozzarella, avocado toast, radish, raw vegetables, steamed potatoes, quark, cream-cheese spreads and salads. Also great over eggs, scrambled eggs and a farmer's breakfast.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Salish Alderwood sea salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A Pacific sea salt smoked over alder wood. It gives Butterbrot Seasoning the fine smoky note that sets the seasoning salt apart from a pure herb salt, without being overtly smoky.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add more salt?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Butterbrot Seasoning already contains two salts, Luisenhaller deep-rock salt as the base and Salish Alderwood sea salt for the smoky note. Adding more salt makes the bread too salty. Simply use the blend on its own.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Butterbrot Seasoning for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. The fine aromas of nigella, lemon peel and Salish Alderwood dissipate quickly when heated. Over boiled potatoes or quark it shows its full profile best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50683000160522,"sku":"30786","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"45 g","offer_id":50683000127754,"sku":"31251","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50683000094986,"sku":"23133","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683000193290,"sku":"22775","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/butterbrot_gewuerz-790997.jpg?v=1736523189"},{"product_id":"schwarzer-kerala-pfeffer","title":"Black Kerala Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack Kerala pepper, single-origin from Periyar in India\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack Kerala pepper is a high-quality single-variety pepper from the South Indian region of Kerala with a fresh-ethereal note and medium heat. We source it unground from the Periyar region, where it grows on the slopes of the Western Ghats, and pack it gently in our workshop in Klingenberg am Main. For Ingo Holland it is the favourite black pepper, because here aroma and heat are in a balance that no pre-ground standard supermarket pepper can deliver.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreshly ground from the mill, the Kerala pepper unfolds its full aroma. It goes with beef steak, game, pan-fried dishes, dark sauces and strong soups, but also harmonises over tomato, mozzarella or a salad dressing. Always grind it just before serving; once ground, it loses its essential oils within a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e our Kerala pepper is deliberately very intense. Approach the right amount carefully and season to taste at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, salt the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, do not pepper, otherwise the pepper burns in the pan and turns bitter.\u003c\/li\u003e\n\u003cli\u003eAfter resting, top with freshly ground Kerala pepper, a drop of good olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAroma and heat\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Kerala pepper from Periyar brings a fresh-ethereal note with hints of citrus and pine, followed by a medium, long-lasting heat. Compared with the \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e it seems clearer and less earthy. This makes it the most versatile of the black peppers from western India.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSingle-origin from Periyar, Kerala (India)\u003c\/li\u003e\n\u003cli\u003eFresh-ethereal, medium heat\u003c\/li\u003e\n\u003cli\u003eWhole peppercorns, ideal for the mill\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: beef fillet Kerala style\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic where the pepper takes centre stage – and doesn't disappear into the spice cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 beef fillets (180 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp whole black Kerala peppercorns, freshly coarsely mortared\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 sprig of rosemary\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the fillets out of the fridge an hour before frying and salt them. Heat the pan strongly, add butter and olive oil, sear the fillets two minutes per side, add rosemary and baste with butter. Let rest briefly. Only after resting, top with the coarsely mortared Kerala pepper and a few flakes of fleur de sel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Kerala pepper?\u003c\/strong\u003e The ethereal freshness doesn't burn in the hot pan, because the pepper goes onto the meat only at the end. That is exactly the aroma that distinguishes a single-origin pepper from an industrial blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you're looking for more seasoning depth rather than pure heat, reach for our pepper blend \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e, a fruity blend of seven components with Szechuan and lemon myrtle as highlights. For steak and game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the compact variant of three black pepper varieties, and our \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteakpfeffer Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e is the roasted blend with garlic for the pan. For a white pepper with a characterful profile, the \u003ca href=\"\/en\/products\/weisser-malabar-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite Malabar pepper\u003c\/strong\u003e\u003c\/a\u003e is worth a look. If you're looking for a \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e as a single-variety special guest, you'll find it too. You'll find more in our \u003ca href=\"\/en\/collections\/pfeffer-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the Kerala pepper come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the Kerala pepper hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy pepper whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat distinguishes Kerala pepper from \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003eTellicherry\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nBoth come from the state of Kerala but are different harvest grades. \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the Kerala pepper come from?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"From the Periyar region in Kerala, South India, where the black pepper grows on the slopes of the Western Ghats. We source it unground, check it for grain size and aroma and pack it in our workshop in Klingenberg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Kerala pepper hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot, with a balanced ethereal note. It is noticeably more aromatic than standard supermarket pepper without being burning hot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I buy pepper whole or ground?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always whole and grind it fresh in the mill. Already-ground pepper loses its essential oils within a few minutes and with them most of its aroma. Whole peppercorns keep their aromas for years.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What distinguishes Kerala pepper from Tellicherry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both come from the state of Kerala but are different harvest grades. Tellicherry pepper is ripened longer on the plant and has an earthier, fuller aroma. Our Kerala pepper from Periyar seems fresher and more ethereal with citrus notes.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683025457418,"sku":"30824","price":9.49,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":50683025490186,"sku":"31255","price":4.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907124990218,"sku":"23549","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683025522954,"sku":"15737","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzer_kerala-pfeffer-869576.jpg?v=1736522842"},{"product_id":"kartoffelstampfgewuerz-dose","title":"Mashed Potato Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMashed Potato Seasoning — the seasoning for creamy mashed potatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMashed Potato Seasoning is our classic for any dish that wants to make more of a potato. We compose it in our workshop in Klingenberg am Main from roasted onions, salt, coriander, caraway, mace, black pepper, blue fenugreek, smoked salt, cumin, garlic and allspice. A warm, hearty blend with fine depth that turns ordinary mash into a proper main meal.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically for creamy mashed and stamped potatoes. Also excellent in potato soups, stews, carrot and celeriac mash, sweet-potato mash, potato bakes, vegetable gratins and fried potatoes. A teaspoon per 1 kg of potatoes is usually enough to start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Mashed Potato Seasoning already contains salt and smoked salt. Please go easy on additional salt when cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic mashed potatoes in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel 1 kg of floury potatoes and boil them soft in salted water.\u003c\/li\u003e\n\u003cli\u003eDrain and press through a ricer or mash with a masher.\u003c\/li\u003e\n\u003cli\u003eFold in 200 ml warm milk and 50 g butter, add a teaspoon of Mashed Potato Seasoning and stir briefly.\u003c\/li\u003e\n\u003cli\u003eSeason with freshly grated \u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e, and adjust with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e if needed.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eClassic potato seasoning with roasted onions and blue fenugreek\u003c\/li\u003e\n\u003cli\u003eSalt is included — no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for mash, stamped potatoes, soups and bakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor vegetable and stew dishes, reach for \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e. Over bread, tomato and radish, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot (open-sandwich) seasoning\u003c\/strong\u003e\u003c\/a\u003e is perfect. For salads, the \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. As a pepper finish, use \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e blend. As an everyday salt we recommend \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/natursteinsalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enatural rock salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Mashed Potato Seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is blue fenugreek?\u003c\/strong\u003e\u003cbr\u003e\nBlue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Mashed Potato Seasoning?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the seasoning also suitable for sweet potatoes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Mashed Potato Seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for mashed and stamped potatoes. Also in potato soups, stews, carrot mash, sweet-potato mash, fried potatoes, potato bakes, dumpling dough and over oven potatoes. A pinch lifts any potato dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is blue fenugreek?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Blue fenugreek (also called blue melilot) is a clover species from the Swiss Alps with a concentrated, slightly sweet-savoury aroma reminiscent of fresh hay. It gives the seasoning its warm, slightly rustic character and is a classic component of many Alpine spice blends.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Mashed Potato Seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb a level teaspoon per 1 kg of potatoes. For mash, stir straight into the finished dish; for soups and stews, add in the last few minutes of cooking. Better to dose sparingly and season again at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the seasoning also suitable for sweet potatoes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The warm aromas of cumin, mace and blue fenugreek harmonise beautifully with the natural sweetness of sweet potatoes. Also an insider tip in sweet-potato fries or roasted sweet-potato mash with butter.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683831779594,"sku":"30977","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"40 g","offer_id":50683831746826,"sku":"31262","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50683831714058,"sku":"23139","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffelstampfgewuerz_0c961f12-a880-402d-b877-94db0714ef11-642204.jpg?v=1738001174"},{"product_id":"gewurzamt-vadouvan-1","title":"Vadouvan","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVadouvan, a fermented Indo-French spice blend with umami depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVadouvan is one of the most fascinating spice preparations in the world: Indo-French in tradition, fermented like a fine umami paste, rich and complex like a perfected curry. Born in the former French colonial territory of Pondicherry on the Indian coast, Vadouvan unites Indian curry aromas with the refining influence of French cooking. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweated in butter or oil, the blend develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use Vadouvan\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables, meat or pulses and fry as usual.\u003c\/li\u003e\n\u003cli\u003ePour in stock, coconut milk or cream and season to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not burn Vadouvan at too high a heat, or the spices turn bitter. Store cool, dry and tightly closed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is Vadouvan good for?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Vadouvan also shines in yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA fermented blend of onions, garlic, lentils and Indian spices\u003c\/li\u003e\n\u003cli\u003eComplex umami depth instead of pure heat\u003c\/li\u003e\n\u003cli\u003eIdeal for curries, broths, cream sauces and marinades\u003c\/li\u003e\n\u003cli\u003eMade and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAvailable in the 7 g sample size and the 70 g tin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn a vadouvan base: our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for quick everyday cooking and the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e. For the Indian world of spice: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes is Vadouvan good for?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Vadouvan used correctly?\u003c\/strong\u003e\u003cbr\u003e\nSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Vadouvan taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes is Vadouvan good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Vadouvan used correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683585429770,"sku":"30986","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683585397002,"sku":"23216","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzamt-vadouvan-252768.jpg?v=1738084125"},{"product_id":"gemuseschmackes-dose","title":"Gemüseschmackes","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGemüseschmackes, the all-purpose seasoning secret with vadouvan depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGemüseschmackes turns plain vegetables into a dish with character. We compose this all-purpose blend in our workshop in Klingenberg am Main around fermented vadouvan, sun-ripened tomato and Mediterranean herbs. The profile: a savoury, lightly roasted opening, a warm herb heart of basil, oregano, thyme and rosemary, and a long, umami-rich finish with a fine, balanced heat. More Mediterranean than curry, with more depth than any classic vegetable seasoning.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGemüseschmackes works with roasted vegetables, potato dishes, vegetable pans, stews, bowls, pasta and pulses, and is excellent on tofu, lentils and in soups too. A tablespoon while searing, roasting or cooking is all it takes. Many of our customers even scatter it over breaded fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e As a rule of thumb, use one heaped tablespoon per four portions. Add the blend straight into the hot oil while searing so the vadouvan and tomato release their roasted aromas, or scatter it over finished roasted vegetables at the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMediterranean roasted vegetables in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 200 degrees conventional heat and cut courgette, peppers, red onion and waxy potatoes into bite-sized pieces.\u003c\/li\u003e\n\u003cli\u003eOn a baking tray, toss the vegetables with three tablespoons of olive oil and two heaped tablespoons of Gemüseschmackes until everything is evenly coated.\u003c\/li\u003e\n\u003cli\u003eRoast the vegetables for 25 to 30 minutes until golden, turning once.\u003c\/li\u003e\n\u003cli\u003eTo finish, season with a little \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e and serve with a yoghurt dip or flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAt its core is fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e made from onions, garlic, lentils and fenugreek, which gives the blend its umami-like depth. Added to that are sun-ripened tomato and paprika for fruit and colour, a Mediterranean herb line-up of basil, oregano, thyme, rosemary, bay and myrtle, plus star anise, mace, fennel and coriander for aromatic depth. Green and black pepper set the fine, balanced heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAll-purpose blend with fermented vadouvan, tomato and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eUmami-like depth with a warm herb heart and a fine heat\u003c\/li\u003e\n\u003cli\u003eReady-to-sprinkle ground, ideal for vegetables, bowls, pasta and stews\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the pure, unblended base, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt Vadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you prefer to season with salt, go for \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Kräuter\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzsalz-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzsalz Curry\u003c\/strong\u003e\u003c\/a\u003e. For rustic breads and dips we recommend \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Gemüseschmackes and Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes builds on vadouvan and extends it considerably. While \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gemüseschmackes best for?\u003c\/strong\u003e\u003cbr\u003e\nGemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Gemüseschmackes?\u003c\/strong\u003e\u003cbr\u003e\nAs a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Gemüseschmackes vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Gemüseschmackes and Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes builds on vadouvan and extends it considerably. While Vadouvan is the fermented base of onions, garlic and lentils, Gemüseschmackes adds tomato, Mediterranean herbs and more pepper, shifting the blend clearly towards the Mediterranean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Gemüseschmackes best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gemüseschmackes is best with roasted vegetables, potatoes, vegetable pans, stews, bowls, pasta and pulses. It also unfolds its umami-like savouriness on tofu, lentils and in soups.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Gemüseschmackes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a rule of thumb, use one heaped tablespoon per four portions. While searing, add the blend straight into the hot oil, and for a more intense taste, double the amount.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Gemüseschmackes vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Gemüseschmackes is entirely plant-based and therefore vegan. The blend is made completely without flavour enhancers or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50683412578570,"sku":"30993","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683412545802,"sku":"31258","price":6.79,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907249279242,"sku":"23552","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683412611338,"sku":"22776","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemueseschmackes-870649.jpg?v=1738084123"},{"product_id":"hollands-frittenwurze-2","title":"Dutch Fries Seasoning","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDutch fries seasoning, the chips salt from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDutch fries seasoning is our bestseller for everything fried, roasted and from the air fryer. In our workshop in Klingenberg am Main we mix salt, tomato, paprika, garlic, onion, parsley, lovage and a few secret components that make up the profile. The character: savoury-tomatoey on the attack, garlic-warm in the background, with a herby lovage depth and a saltiness that sits exactly on the crisp chips – without sliding off.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDutch fries seasoning is an all-rounder for deep fryer, oven and air fryer: for classic chips, sweet-potato fries, wedges, potato wedges, rösti, hash browns and fried potatoes. Also over burger patties, hot dogs, filled wraps, grilled corn on the cob or as a seasoning salt in salad dressing. Dust straight from the pan or fryer with the fries seasoning, toss briefly – done. If you fancy some variation, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e as a dip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dutch fries seasoning already contains salt. Please don't add extra salt, or the dish will be too salty. Season chips only after frying or baking, never before – otherwise the garlic burns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: home-made oven wedges with garlic aioli\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA chips classic at restaurant level, on the table in 35 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg waxy potatoes, unpeeled and cut into wedges\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil, 1 tbsp Dutch fries seasoning (to scatter after baking)\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e (to scatter)\u003c\/li\u003e\n\u003cli\u003eFor the aioli: 200 g mayonnaise, 3 cloves of garlic pressed, juice of half a lemon\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e for the aioli freshness kick\u003c\/li\u003e\n\u003cli\u003eFresh parsley to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Soak the potato wedges in cold water for ten minutes (draws out the starch and makes them crisper), drain, pat dry well. Mix with olive oil, spread in a single layer on a baking tray. Bake at 220 °C fan for 30 minutes, turning once. Take out of the oven, immediately dust hot with Dutch fries seasoning and sweet paprika, toss. Stir an aioli from mayo, garlic, lemon and garden-herb salad seasoning – ready in 30 seconds. Serve with fresh parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Dutch fries seasoning?\u003c\/strong\u003e Lovage is the secret weapon. While standard chips salts rely only on salt and garlic powder, lovage brings in the herby depth that lifts chips from \"tasty\" to \"exceptional\". Just as important: seasoning only after frying – the aromas then stay intact.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA seasoning salt with tomato, paprika, lovage and garlic\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for chips, wedges, fried potatoes, rösti and burgers\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mashed potato and mash, reach for the \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e – the potato-heavy sister of the fries seasoning. Over bread and dripping bread, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebread-and-butter spice\u003c\/strong\u003e\u003c\/a\u003e is first choice. For the salad bowl alongside: \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarden-herb salad seasoning\u003c\/strong\u003e\u003c\/a\u003e. Classic companions to a bratwurst are our \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for rolls and our \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e as a spread. For the hot variant: a dollop of \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e or our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e in the mayo. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season chips with the fries seasoning?\u003c\/strong\u003e\u003cbr\u003e\nAlways only after frying or baking, immediately as they come out of the hot fat or oven – the seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes it also work in the air fryer?\u003c\/strong\u003e\u003cbr\u003e\nYes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint – it works more concentrated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Dutch fries seasoning for?\u003c\/strong\u003e\u003cbr\u003e\nOver avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings – half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I season chips with the fries seasoning?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always only after frying or baking, immediately as they come out of the hot fat or oven. The seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it also work in the air fryer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint, it works more concentrated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Dutch fries seasoning for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Over avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings: half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"140 g","offer_id":50683645952266,"sku":"30997","price":8.29,"currency_code":"EUR","in_stock":true},{"title":"12 g","offer_id":50786693677322,"sku":"23561","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50683645985034,"sku":"22779","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/hollands-frittenwuerze.jpg?v=1738650463"},{"product_id":"gyros-gewurz","title":"Gyros Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGyros spice, Greek seasoning for gyros, souvlaki and bifteki\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWith our gyros spice you bring the Greek taverna home. We blend it in our workshop in Klingenberg am Main from 15 components, with sweet and hot paprika, oregano, garlic, onions, marjoram, rosemary, thyme and Mediterranean herbs. Warm, herbaceous and with the typically Greek paprika depth that makes meat off the spit irresistible.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for pork gyros on the spit or in the pan, for bifteki (Greek meatballs with feta), souvlaki (lamb or pork skewers), minced meat and Mediterranean pan dishes. Also with grilled halloumi and aubergines. Best stirred into a marinade with olive oil and lemon juice, letting the meat steep for a few hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend already contains sea salt, so add extra salt only sparingly at the end. For a crisp gyros, sear the marinated meat in batches rather than overloading the pan, otherwise it draws water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: quick pork gyros\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom steak to juicy gyros with tzatziki in just over two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g pork neck, in strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp gyros spice\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, pressed\u003c\/li\u003e\n\u003cli\u003ePita bread, tzatziki and salad to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the meat strips with gyros spice, olive oil, lemon juice and garlic and marinate cool for two hours. Sear in batches in a hot pan for eight to ten minutes, until the edges are crisp. Serve with pita bread, tzatziki, onions and tomato salad.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweet and hot paprika form the fruity-warm core with a gentle heat. Oregano, marjoram, rosemary and thyme bring the Mediterranean herb seasoning, garlic and onions the savoury depth. Coriander, cumin and bay round off the blend, while a touch of cane sugar catches the acidity of the tomato.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Greek blend of 15 components with paprika and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eA classic for gyros, bifteki and souvlaki\u003c\/li\u003e\n\u003cli\u003eAlso for lamb skewers, minced meat and feta\u003c\/li\u003e\n\u003cli\u003eUse with olive oil and lemon as a marinade\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Greek table: \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt and \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e for the tzatziki. For more smoky depth in the meat, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e. Stay Mediterranean with \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, or turn up the heat with \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced-meat dishes. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose gyros spice?\u003c\/strong\u003e\u003cbr\u003e\nAbout one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat is the blend suitable for?\u003c\/strong\u003e\u003cbr\u003e\nClassically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the meat need to marinate?\u003c\/strong\u003e\u003cbr\u003e\nTwo to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat works as a side?\u003c\/strong\u003e\u003cbr\u003e\nClassically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose gyros spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat is the blend suitable for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the meat need to marinate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What works as a side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50907269660938,"sku":"31179","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907273298186,"sku":"23553","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gyros-gewuerz-879150.jpg?v=1738084186"},{"product_id":"zitronen-pfeffer-1","title":"Lemon Pepper","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLemon pepper, the fruity-fresh pepper from real lemon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLemon pepper brings real citrus freshness to your dish, the way synthetic lemon aromas never manage. We blend it in our workshop in Klingenberg am Main from black Belem pepper from Brazil, 36 per cent real lemon and 3 per cent Australian lemon myrtle. The profile: a savoury pepper opening, a zesty, lemony heart, a long, fresh finish with a pleasant, non-intrusive heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLemon pepper is an all-rounder for light dishes. It suits fish and seafood such as salmon, prawns, sea bass and lobster, poultry such as chicken breast, turkey and poularde, grilled asparagus, courgette and artichokes, as well as salads, vinaigrettes, pasta and risotto. Straight from the mill over the finished dish it unfolds its full aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Grind the lemon pepper just before serving so the essential citrus oils do not escape. For light, delicate dishes a small amount is enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with lemon-pepper butter in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 150 g of soft butter with one teaspoon of lemon pepper, a little grated lemon zest and chopped chives and chill the butter.\u003c\/li\u003e\n\u003cli\u003ePat two salmon fillets of 200 g each dry and season them lightly.\u003c\/li\u003e\n\u003cli\u003eGrill the salmon on the skin side for four minutes, turn it and let it finish for two minutes.\u003c\/li\u003e\n\u003cli\u003eServe the fillets each with a slice of lemon-pepper butter and mashed potato.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury base is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e from Brazil. The fresh character comes from 36 per cent real lemon and a small share of Australian \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e, whose essential oils intensify the citrus note. A good lemon pepper needs nothing more.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBlack Belem pepper with 36 per cent real lemon and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eReal fruit instead of synthetic aromas, pleasant heat\u003c\/li\u003e\n\u003cli\u003eFor fish, poultry, vegetables, salads and pasta\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fish and seafood the mild heat of \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e fits well, for Mediterranean accents the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e. Smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find more special peppers in our \u003ca href=\"\/en\/collections\/pfeffermischung\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epepper blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does lemon pepper suit best?\u003c\/strong\u003e\u003cbr\u003e\nEspecially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between lemon pepper and ordinary black pepper?\u003c\/strong\u003e\u003cbr\u003e\nLemon pepper is \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belem pepper\u003c\/strong\u003e\u003c\/a\u003e with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes lemon pepper contain artificial aromas?\u003c\/strong\u003e\u003cbr\u003e\nNo, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store lemon pepper?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does lemon pepper suit best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Especially light dishes such as fish, seafood and poultry, as well as asparagus, salads, pasta and risotto. Straight from the mill over the finished dish it tastes most intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between lemon pepper and ordinary black pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Lemon pepper is black Belem pepper with 36 per cent real lemon and lemon myrtle, so it is fruity and fresh rather than just savoury and sharp. Plain black pepper brings only the seasoning, lemon pepper adds a zesty citrus note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does lemon pepper contain artificial aromas?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the freshness comes from real lemon and Australian lemon myrtle. We deliberately avoid synthetic lemon aromas.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store lemon pepper?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and well sealed, protected from light. That keeps the essential citrus oils for a long time, and it is best to grind it fresh.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564932272394,"sku":"31224","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zitronenpfeffer-974296.jpg?v=1736522888"},{"product_id":"rauchiges-chilisalz-1","title":"Smoky Chili Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSmoky chilli salt, a fruity, smoky heat as a finishing salt\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmoky chilli salt from the Altes Gewürzamt in Klingenberg. A pleasant heat meets a fruity, smoky depth made from Pakistani rock salt, two chilli varieties, smoked paprika and Salish alderwood smoked salt. The ideal finishing seasoning for salmon, steak, vegetables and fried egg.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter the chilli salt classically as a finish over steak, salmon, fried egg and oven vegetables. In BBQ marinades it adds a smoky, piquant accent. Our tip: season popcorn with it for a surprisingly good snack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry and shake before use. The salt contains no anti-caking agents and can therefore clump slightly, just shake it loose. Bird's eye chilli is noticeably hot, so dose sparingly.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePakistani rock salt with two chilli varieties\u003c\/li\u003e\n\u003cli\u003eWith smoked paprika and Salish alderwood smoked salt\u003c\/li\u003e\n\u003cli\u003eFruity, smoky heat as a finishing seasoning\u003c\/li\u003e\n\u003cli\u003eA classic for salmon, steak, fried egg and popcorn\u003c\/li\u003e\n\u003cli\u003eNo anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAs a mild all-round salt our \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e fits well, for an even smokier note the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked paprika\u003c\/strong\u003e\u003c\/a\u003e. You will find more salts in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the smoky chilli salt?\u003c\/strong\u003e\u003cbr\u003e\nNoticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the chilli salt for marinades?\u003c\/strong\u003e\u003cbr\u003e\nYes, it adds a smoky, piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use smoky chilli salt for best?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the salt sometimes clump?\u003c\/strong\u003e\u003cbr\u003e\nBecause it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is the smoky chilli salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noticeably hot from bird's eye chilli. Dose it sparingly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"Can I use the chilli salt for marinades?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it adds a smoky piquant accent to BBQ marinades. As a finish over the finished dish, though, the smoky note comes through best.\"}},{\"@type\":\"Question\",\"name\":\"What do I use smoky chilli salt for best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing seasoning over steak, salmon, fried egg and oven vegetables, and over popcorn too.\"}},{\"@type\":\"Question\",\"name\":\"Why does the salt sometimes clump?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because it contains no anti-caking agents. Shake the tin briefly before use and it flows again.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"130 g","offer_id":50684606349578,"sku":"31229","price":8.99,"currency_code":"EUR","in_stock":true},{"title":"14 g","offer_id":50684606382346,"sku":"23346","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rauchiges-chilisalz_9c746dbd-8322-4e68-8c49-3c1da6c91195-756957.jpg?v=1736762461"},{"product_id":"roemergewuerz","title":"Roman Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRoman spice, the mild Mediterranean family blend for pizza, pasta and tomato sauce\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRoman spice is our mild, harmonious Mediterranean blend for the whole family. We mix the fifteen ingredients in our manufactory in Klingenberg am Main: garlic, paprika flakes, tomato flakes, basil, sweet paprika, celery seed, black pepper, oregano, coriander seeds, myrtle, fennel, star anise, bay, thyme and rosemary. Together they make a round, uncomplicated seasoning that tastes of Italy.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoman spice is the all-round seasoning of Italian cooking. Season pizza, pasta, lasagne, tagliatelle and spaghetti with it, add it to tomato and pasta sauces, over Mediterranean salads, fried potatoes and potato wedges, or stir it into dips and dressings with cream cheese, yoghurt or olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The blend is mild and so ideal for the whole family. Add it early in cooking so the herbs fully unfold.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick tomato sauce with Roman spice in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat one chopped onion and one garlic clove in olive oil until translucent.\u003c\/li\u003e\n\u003cli\u003eAdd one tin of chopped tomatoes and stir in one to two teaspoons of Roman spice.\u003c\/li\u003e\n\u003cli\u003eLet the sauce simmer over low heat for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve the sauce with pasta of your choice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Mediterranean depth, \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e lead, with \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e for the typical pizza note and \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for savouriness. Paprika flakes, sweet paprika, celery seed, black pepper, coriander, myrtle, fennel, star anise, bay, thyme and rosemary round off the fifteen ingredients.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean family blend with fifteen ingredients\u003c\/li\u003e\n\u003cli\u003eMild and harmonious, ideal for the whole family\u003c\/li\u003e\n\u003cli\u003eA classic for pizza, pasta, lasagne and tomato sauce\u003c\/li\u003e\n\u003cli\u003eAlso for fried potatoes, dips and dressings\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more Italian variety the bolder \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. For salting we recommend the \u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato Paradeiser salt\u003c\/strong\u003e\u003c\/a\u003e, fruity sweetness comes from the \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Roman spice best suited for?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Roman spice and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nRoman spice is mild and harmonious and so ideal for the whole family, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Roman spice contain salt?\u003c\/strong\u003e\u003cbr\u003e\nNo. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Roman spice hot?\u003c\/strong\u003e\u003cbr\u003e\nNo, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Roman spice best suited for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is the mild all-round seasoning of Italian cooking. It classically seasons pizza, pasta, lasagne and tomato sauce, but also tastes good in fried potatoes, Mediterranean salads and in dips and dressings. Because it is mild, children like it too.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Roman spice and Tuscan pasta spice?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Roman spice is mild and harmonious and so ideal for the whole family, while Tuscan pasta spice is bolder and more intense. For a mild all-round seasoning you use Roman spice, for more intense pasta dishes the Tuscan one.\"}},{\"@type\":\"Question\",\"name\":\"Does Roman spice contain salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Roman spice is a pure herb and spice blend without salt. That lets you salt freely, for example with our tomato Paradeiser salt.\"}},{\"@type\":\"Question\",\"name\":\"Is Roman spice hot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, Roman spice is deliberately kept mild. Black pepper and paprika give only a gentle seasoning, without making the blend hot.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50683076411658,"sku":"31235","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50683076444426,"sku":"31263","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683076477194,"sku":"23262","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/roemergewuerz_fae34038-3a49-40ff-8e28-8083f27a7d9b-917042.jpg?v=1738001238"},{"product_id":"tomaten-paradeisersalz-2","title":"Tomato Salt (Paradeiser)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paradeiser salt, the Mediterranean seasoning salt with tomato flakes and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato paradeiser salt gives every tomato its full flavour back. We blend the seasoning salt in our workshop in Klingenberg am Main from sea salt, tomato flakes, sweet paprika, garlic, coriander, black pepper and Mediterranean herbs such as oregano, thyme and rosemary. This turns every tomato dish into a little piece of the Mediterranean.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter tomato paradeiser salt over tomato salad, caprese and marinated tomato slices, season tomato soup and tomato sauces with it or refine bruschetta, stuffed tomatoes, pasta sauces and grilled Mediterranean vegetables. Best scattered on fresh just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the salt seasons and salts at the same time. Only add extra salt to your dish after you have tasted it with the tomato paradeiser salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaprese with tomato paradeiser salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice three ripe tomatoes and two balls of mozzarella.\u003c\/li\u003e\n\u003cli\u003eLayer tomatoes and mozzarella alternately on a plate and tuck fresh basil leaves in between.\u003c\/li\u003e\n\u003cli\u003eDrizzle everything with good olive oil and a splash of balsamico.\u003c\/li\u003e\n\u003cli\u003eFinally scatter tomato paradeiser salt over it and serve the caprese at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is sea salt with ten percent \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e, plus \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e for the colour, \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e for the seasoning and \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e for the depth. Coriander, oregano, thyme, rosemary, fennel and cinnamon flowers round off the Mediterranean note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning salt with tomato flakes and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eWith paprika, garlic, coriander and black pepper\u003c\/li\u003e\n\u003cli\u003eA classic for tomato salad, caprese and bruschetta\u003c\/li\u003e\n\u003cli\u003eAlso for tomato soup, stuffed tomatoes and pasta sauces\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Mediterranean tomato dishes our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e fit well. Freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried basil\u003c\/strong\u003e\u003c\/a\u003e, fruity acidity from the \u003ca href=\"\/en\/products\/tomaten-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato vinegar\u003c\/strong\u003e\u003c\/a\u003e. You'll find more around the tomato in our \u003ca href=\"\/en\/collections\/tomaten-saison\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices for tomatoes\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tomato paradeiser salt best for?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between tomato paradeiser salt and Roman seasoning?\u003c\/strong\u003e\u003cbr\u003e\nTomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman seasoning\u003c\/strong\u003e\u003c\/a\u003e is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called paradeiser salt?\u003c\/strong\u003e\u003cbr\u003e\nParadeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is tomato paradeiser salt best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is made for everything around tomatoes. It classically seasons tomato salad, caprese and bruschetta, but also tastes great in tomato soup, on stuffed tomatoes and in pasta sauces. Grilled Mediterranean vegetables also get a rounded seasoning from it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between tomato paradeiser salt and Roman seasoning?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paradeiser salt is a seasoning salt that salts and brings a strong tomato note at the same time, while Roman seasoning is a salt-free Mediterranean herb blend. If you want salt and tomato aroma in one, choose the paradeiser salt, for free salting the Roman seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called paradeiser salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Paradeiser is the Austrian word for tomato. The name refers to the strong tomato flakes in the blend that give every tomato its full flavour back.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually not. As sea salt forms the base, the paradeiser salt seasons and salts at the same time. Taste your dish with it and only add salt afterwards if needed.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":50684562014474,"sku":"31240","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"10 g","offer_id":50684562047242,"sku":"23137","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomaten_paradeisersalz-959825.jpg?v=1736522976"},{"product_id":"mallorquinischer-kraeutergarten","title":"Mallorcan Herb Garden","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMallorcan Herb Garden, a Mediterranean seasoning with lemon myrtle and tomato flakes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMallorcan Herb Garden is our homage to Balearic cooking – sunny, tomatoey, herby and with the unmistakable scent of the Mediterranean. We blend it in our workshop in Klingenberg am Main from tomato flakes, oregano, sage, garlic, thyme, paprika, green and black pepper, coriander, rosemary, parsley, tarragon, bird's-eye chili and \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. The profile: fruity-tomatoey with herby depth, a subtle heat from the bird's-eye chili and a citrus-fresh top note from the lemon myrtle.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOver fried or braised vegetables like aubergine, courgette, peppers and fennel: about one tablespoon per 600 g of vegetables, tossed in \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e and braised in the oven at 200 °C. For whole Mediterranean fish like gilthead bream and sea bass, rub inside and out, with olive oil and a squeeze of lemon straight on the grill. As a marinade base for pork neck or chicken leg, stir one tablespoon with oil and garlic into a paste and leave to rest for at least two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e lemon myrtle is the citrus heart of this blend and loses its aroma quickly in very hot fat. Ideally scatter it over the finished dish just before serving, or add it only in the last five minutes of cooking.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Mallorcan oven-baked vegetables with gilthead bream\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA sunny oven dish in which vegetables and fish cook together and meld with the herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 gilthead bream, whole and gutted\u003c\/li\u003e\n\u003cli\u003e1 fennel, 2 peppers, 1 courgette, 3 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 tbsp \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp Mallorcan Herb Garden\u003c\/li\u003e\n\u003cli\u003e1 clove of garlic\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003efreshly ground \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003everbena pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the vegetables into coarse pieces, mix with olive oil and one tablespoon of the herb garden blend, and spread in an ovenproof dish. Salt the bream inside and out, rub with garlic and the remaining herb-garden blend, and lay on the vegetables. Cook at 200 °C fan for 25 to 30 minutes, until the skin is crisp. Before serving, finish with sun-salt flakes and verbena pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Mallorcan Herb Garden?\u003c\/strong\u003e Real sage and real lemon myrtle make the difference from standard blends. Tomato flakes give a fruity-sweet base that caramelises as it braises and lends the sauce natural depth.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTomato flakes form the fruity base, joined by the Mediterranean herbs oregano, sage, thyme, rosemary, parsley and tarragon. Garlic, paprika and green and black pepper bring savoury spice, with coriander rounding it off. Bird's-eye chili provides the subtle heat and lemon myrtle the citrus-fresh top note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean seasoning with tomato flakes, sage and lemon myrtle\u003c\/li\u003e\n\u003cli\u003eFruity-herby character with a subtle bird's-eye heat\u003c\/li\u003e\n\u003cli\u003eVersatile for vegetables, fish, poultry, pork and squid\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe oil base for all Mediterranean dishes is \u003ca href=\"\/en\/products\/belessi-olivenoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e from the Greek harvest. As a salt finish for fish and seafood, \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e. For pepper accents, the citrus-elegant \u003ca href=\"\/en\/products\/verbena-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003everbena pepper\u003c\/strong\u003e\u003c\/a\u003e for fish and poultry or the orientally complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e for lamb dishes. The lemon-oil profile pairs wonderfully with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e on its own. The French herb counterpart is our \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e, and a hot alternative with African character is \u003ca href=\"\/en\/products\/berbere\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBerbere\u003c\/strong\u003e\u003c\/a\u003e in a small pinch. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Mallorcan Herb Garden for?\u003c\/strong\u003e\u003cbr\u003e\nFor fried and braised vegetables, whole Mediterranean fish like gilthead bream and sea bass, squid, chicken leg, pork neck, Mediterranean stews, paella, pizza topping and as a topping on bruschetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from a normal Herbes de Provence blend?\u003c\/strong\u003e\u003cbr\u003e\nMallorcan Herb Garden additionally contains tomato flakes, lemon myrtle and bird's-eye chili. This gives it a fruitier, more southern profile with more acidity and heat than the classic Provençal counterpart.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use per dish?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetables about one tablespoon per 600 g, for fish half to one tablespoon per kilo, and for meat marinades one tablespoon with olive oil and garlic for 800 g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the blend vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are of plant origin, without additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Mallorcan Herb Garden for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For fried and braised vegetables, whole Mediterranean fish like gilthead bream and sea bass, squid, chicken leg, pork neck, Mediterranean stews, paella, pizza topping and as a topping on bruschetta.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from a normal Herbes de Provence blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mallorcan Herb Garden additionally contains tomato flakes, lemon myrtle and bird's-eye chili. This gives it a fruitier, more southern profile with more acidity and heat than the classic Provençal counterpart.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much do I use per dish?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetables about one tablespoon per 600 g, for fish half to one tablespoon per kilo, and for meat marinades one tablespoon with olive oil and garlic for 800 g.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the blend vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are of plant origin, without additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"40 g","offer_id":50683939553546,"sku":"31445","price":9.99,"currency_code":"EUR","in_stock":true},{"title":"20 g","offer_id":50683939586314,"sku":"31449","price":5.99,"currency_code":"EUR","in_stock":true},{"title":"3 g","offer_id":50907165950218,"sku":"23551","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/mallorquinischer_kraeutergarten-149560.jpg?v=1736523142"},{"product_id":"cajun-spice-2","title":"Cajun Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCajun Spice, a fiery seasoning blend from the US South\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCajun Spice is the powerful seasoning blend from Louisiana that gives Creole cooking its certain something: paprika-smoky, with garlic, chili, cumin and herb depth. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, chili, black pepper, cayenne, oregano and thyme. The character: a piquant heat with smoky warmth and a herby finish, perfect for blackened fish, jambalaya and gumbo.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCajun Spice is the seasoning for blackened fish, Cajun chicken, pan-fried prawns, jambalaya, gumbo, pulled pork and grilled corn cobs. Also over sweet-potato fries, in rice dishes, BBQ marinades and minced-meat pans. Apply generously to the meat or fish, sear briefly, then deglaze with stock or cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Cajun Spice already contains salt. Only add salt at the end, or the dish turns too salty. When blackening, let the pan get properly hot, otherwise the blend burns instead of roasting.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: blackened chicken in 15 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe New Orleans classic, ready faster than a delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 chicken breast fillets\u003c\/li\u003e\n\u003cli\u003e3 tbsp Cajun Spice\u003c\/li\u003e\n\u003cli\u003e2 tbsp butter, 1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 lemon, fresh parsley\u003c\/li\u003e\n\u003cli\u003e200 ml cream, 1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for depth (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Rub the chicken breasts generously with Cajun Spice and let them rest briefly. Heat a heavy pan until properly hot, add olive oil and butter, and sear the fillets for 3–4 minutes per side until they have a dark crust. Remove from the pan and rest. Deglaze with cream, reduce briefly, and serve with parsley and a squeeze of lemon. Alongside rice or sweet-potato fries.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeasoning blend with paprika, cayenne, garlic and herbs\u003c\/li\u003e\n\u003cli\u003eA piquant-smoky character from the US South\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for blackened fish, Cajun chicken, jambalaya and BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you like it even hotter, add our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e. A classic match for steak and grilled meat is our \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the fruity \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSeven\u003c\/strong\u003e\u003c\/a\u003e. For prawns and fish, \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e is a Japanese alternative. A sweet-fruity companion comes from our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Cajun Spice?\u003c\/strong\u003e\u003cbr\u003e\nMedium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Cajun Spice for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Cajun and Creole cooking?\u003c\/strong\u003e\u003cbr\u003e\nCajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does blackening mean?\u003c\/strong\u003e\u003cbr\u003e\nA cooking method from the US South: meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Cajun Spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Cajun Spice for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Cajun and Creole cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does blackening mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A cooking method from the US South. Meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":50907293188362,"sku":"31275","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":50907297153290,"sku":"23554","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/cajun-spice_08fdaf2a-38c4-48e9-b630-8295afec97a4-353941.jpg?v=1737111612"},{"product_id":"avocado-kick-dose-70","title":"Avocado kick","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado Kick — a crunchy topping for avocado toast and guacamole\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAvocado Kick is the crunchy seasoning that turns any avocado toast into a little restaurant experience. We compose it in our workshop in Klingenberg am Main from sumac for citrus-fruity acidity, wild thyme and lemon thyme for herby freshness, nigella for nutty depth, white sesame for the crunch, tomato flakes for fruit, and salt. A vibrant composition with crunch, acidity and a salty note in one blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA topping for avocado toast, guacamole, bowls with quinoa, couscous or rice, egg dishes like scrambled, poached or fried egg with avocado, wraps, sandwiches and salads. Also exciting over hummus, grilled halloumi, roasted cauliflower and sweet-potato fries. Scatter fresh, don't cook it in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Avocado Kick already contains salt. Please add extra salt sparingly, or the avocado turns too salty. A pinch per toast is usually enough.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAvocado toast in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMash a ripe avocado with a fork onto a slice of toasted sourdough bread, drizzle with a squeeze of lemon juice.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of Avocado Kick over the top, optionally add a poached egg and a drop of olive oil, and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCrunchy seasoning with sumac, sesame and salt flakes\u003c\/li\u003e\n\u003cli\u003eAcidity, crunch and salt in one blend\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as an avocado seasoning, bowl topping and guacamole spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to use sumac on its own, reach for our \u003ca href=\"\/en\/products\/sumach-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSumac\u003c\/strong\u003e\u003c\/a\u003e. For a sweet-fruity companion to avocado and tomato bowls, our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomato Chutney\u003c\/strong\u003e\u003c\/a\u003e and the Thai-spiced \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e are ideal. For a classic salad vinaigrette, our \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGarden Herbs Salad Seasoning\u003c\/strong\u003e\u003c\/a\u003e is the first choice. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Avocado Kick especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is sumac?\u003c\/strong\u003e\u003cbr\u003e\nSumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also use Avocado Kick for cooking?\u003c\/strong\u003e\u003cbr\u003e\nWe recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Avocado Kick vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Avocado Kick especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For avocado toast, guacamole, bowls with rice or couscous, egg dishes, wraps, sandwiches, roasted cauliflower, sweet-potato fries and over hummus. As a crunchy topping over anything that needs a fresh-sour edge and a crunch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is sumac?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sumac is the dried, ground berry of the sumac shrub from the eastern Mediterranean, mainly Lebanon, Syria and Turkey. It tastes distinctly sour-fruity and brings Avocado Kick the acidity that otherwise only lemon or vinegar could provide.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use Avocado Kick for cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We recommend it as a finishing seasoning on the plated dish, not for cooking. Sesame and the fine herbs dissipate quickly when heated, and the crunch would be lost. Its full effect comes from its topping character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Avocado Kick vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. It contains no dairy, no yeast extract and no other animal ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70g","offer_id":53015043145994,"sku":"31355","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7g","offer_id":53015043178762,"sku":"23476","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/01-Altes-Gewuerzamt-Produkt-Vorlage.png?v=1762964153"},{"product_id":"umami-booster-1","title":"Umami Booster","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUmami booster, the fifth taste\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUmami booster is a dry spice blend you can use as a flavour booster for soups, sauces, minced meat and salads. We compose it in our workshop in Klingenberg am Main from three building blocks: \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as the fermented aromatic heart, crispy roasted onions for roasted notes and tomato flakes for fruit and natural glutamates. The result is a natural umami trigger entirely without flavour enhancers.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA teaspoon is usually enough to lift soups, sauces, stews, minced meat, bolognese, risotto, wok pans and salad dressings to a new flavour level. Also over grilled vegetables, roasted chicken legs or on avocado toast as a finisher. Sprinkle in directly or sweat briefly in hot fat, both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e umami booster is very intense. Approach it carefully and season to taste at the end. As it already contains salt, go easy on extra salt when cooking with it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMinced-meat bolognese in three steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBrown 500 g minced beef in a pan until crumbly.\u003c\/li\u003e\n\u003cli\u003eStir in a teaspoon of umami booster and sweat for a minute until the aroma rises.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of chopped tomatoes, simmer for 15 minutes, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz\u003c\/strong\u003e\u003c\/a\u003e and serve over pasta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: for a sashimi highlight, stir a pinch of umami booster into a splash of rice vinegar and drizzle drop by drop over thinly sliced raw salmon, with soy sauce on the side.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDry spice blend with Vadouvan, roasted onions and tomato flakes\u003c\/li\u003e\n\u003cli\u003eNatural umami trigger, without flavour enhancers or yeast extract\u003c\/li\u003e\n\u003cli\u003eSalt is included, no extra seasoning needed\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for soups, sauces, minced meat, salads and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to push the umami concept further, combine it with our pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, the fermented Indo-French blend. As a liquid we recommend the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL Vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e or the plant-based tomato seasoning concentrate \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1 Umami\u003c\/strong\u003e\u003c\/a\u003e. As a paste for sauces and stews, our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e brings depth to the dish. You'll find more savoury blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is umami and what does it taste like?\u003c\/strong\u003e\u003cbr\u003eUmami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use umami booster for?\u003c\/strong\u003e\u003cbr\u003eFor soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs umami booster a flavour enhancer?\u003c\/strong\u003e\u003cbr\u003eNo, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does umami booster differ from \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003eVadouvan\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003eThe pure \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is umami and what does it taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Umami is the fifth taste alongside sweet, salty, sour and bitter. It is often described as savoury, full-bodied and meaty and arises mainly from glutamates in ripe tomatoes, mushrooms, parmesan, soy sauce or fermented foods. Our umami booster brings this taste to your dish in a concentrated and natural way.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use umami booster for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For soups, broths, sauces, stews, minced meat, bolognese, risotto, wok dishes, marinades, burger patties, salad dressings and as a finisher over avocado toast or roasted vegetables. Anywhere a dish lacks depth and savoury seasoning.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is umami booster a flavour enhancer?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, not in the chemical sense. Umami booster contains neither monosodium glutamate nor yeast extract. The umami effect comes from the natural glutamates of the tomato flakes, the roasted onions and the fermented Vadouvan component.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does umami booster differ from Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The pure Vadouvan is the fermented base blend with an Indian-French character. The umami booster builds on it and extends it with crispy roasted onions and tomato flakes. This shifts the profile more clearly towards savoury and meaty and fits straight into European dishes like bolognese or stews, without further adjustment.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100g","offer_id":53018742391050,"sku":"23572","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018742423818,"sku":"23412","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Umami-Booster_C4A1801_web.jpg?v=1744867838"},{"product_id":"sofies-pastazauber","title":"Sofies Pastazauber","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSofies Pastazauber, the child-friendly pasta seasoning with tomato and herbs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSofies Pastazauber turns simple pasta into a favourite meal for the whole family. Sofie developed the blend together with our kitchen team, and we mix and fill it in our workshop in Klingenberg am Main. The profile: a fruity opening of tomato flakes and roasted onions, a herby heart of basil, rosemary and lemon thyme, a mild, rounded finish with sweet paprika and a hint of Ceylon cinnamon. Mild and child-friendly, yet refined enough for grown-ups.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eScatter Sofies Pastazauber over spaghetti, penne, tagliatelle and all other kinds of pasta, or stir it into Mediterranean sauces, casseroles, vegetable pans and tomato sauces. You can cook it along or add it as a topping over the finished dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e The blend is deliberately mild and without heat so children can eat along. For more depth let it simmer in the sauce for a few minutes, as a fresh topping the aroma of the herbs stays livelier.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eEasy tomato pasta in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook \u003ca href=\"\/en\/products\/linguine-no-13\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elinguine\u003c\/strong\u003e\u003c\/a\u003e or your favourite pasta al dente according to the packet.\u003c\/li\u003e\n\u003cli\u003eSweat a chopped onion in olive oil and add a tin of passata.\u003c\/li\u003e\n\u003cli\u003eSeason the sauce with one or two teaspoons of Sofies Pastazauber and let it simmer for five minutes.\u003c\/li\u003e\n\u003cli\u003eFold in the drained pasta, plate it and scatter another pinch of Sofies Pastazauber over the top.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe fruity base is tomato flakes and roasted onions. The herby freshness comes from \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e, aniseed, lovage and lemon thyme. Sweet paprika and mild \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e add seasoning, and a hint of Ceylon cinnamon bark rounds it all off in a child-friendly way.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eChild-friendly pasta spice blend from ten ingredients\u003c\/li\u003e\n\u003cli\u003eMild and without heat, with tomato, roasted onions and herbs\u003c\/li\u003e\n\u003cli\u003eFor all kinds of pasta, sauces, casseroles and vegetable pans\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a stronger, classic Italian style reach for \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e. Our handmade \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erigatoni\u003c\/strong\u003e\u003c\/a\u003e and a fruity \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e go well with it too. You will find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs Sofies Pastazauber really child-friendly?\u003c\/strong\u003e\u003cbr\u003e\nYes, the blend is deliberately mild and seasoned without heat so that children enjoy eating it too. Sofie developed it together with our kitchen team for exactly that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use Sofies Pastazauber?\u003c\/strong\u003e\u003cbr\u003e\nYou can stir it into a tomato or cream sauce and let it simmer, or scatter it as a topping over the finished pasta. One or two teaspoons are enough for a family portion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Sofies Pastazauber and Tuscan pasta spice?\u003c\/strong\u003e\u003cbr\u003e\nSofies Pastazauber is mild and tuned to be child-friendly, while \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is stronger and classically Italian. For families with children you use Sofies Pastazauber, for intense pasta dishes the Tuscan one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the blend suit besides pasta?\u003c\/strong\u003e\u003cbr\u003e\nIt also tastes good in Mediterranean casseroles, vegetable pans, tomato soups and on focaccia or bruschetta. Wherever tomato and herbs come together, Sofies Pastazauber fits.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Sofies Pastazauber really child-friendly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, the blend is deliberately mild and seasoned without heat so that children enjoy eating it too. Sofie developed it together with our kitchen team for exactly that.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use Sofies Pastazauber?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"You can stir it into a tomato or cream sauce and let it simmer, or scatter it as a topping over the finished pasta. One or two teaspoons are enough for a family portion.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Sofies Pastazauber and Tuscan pasta spice?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sofies Pastazauber is mild and tuned to be child-friendly, while Tuscan pasta spice is stronger and classically Italian. For families with children you use Sofies Pastazauber, for intense pasta dishes the Tuscan one.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the blend suit besides pasta?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It also tastes good in Mediterranean casseroles, vegetable pans, tomato soups and on focaccia or bruschetta. Wherever tomato and herbs come together, Sofies Pastazauber fits.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"40g","offer_id":53018792689930,"sku":"31419","price":9.29,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":53018792722698,"sku":"23685","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Sofies_Pastazauber_Webshop.png?v=1755128886"},{"product_id":"bbq-fish-2","title":"BBQ Fish","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBBQ Fish, the grill seasoning for fish and seafood with saffron and Timut pepper\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBBQ Fish is made for fish. We produce the seasoning in our manufactory in Klingenberg am Main. Saffron gives the typical warm, golden colour and a fine aroma, Timut pepper adds a lively citrus heat, and tomato flakes, garlic and fennel round off the profile. The blend lifts the natural flavour, brings out grilled roasted aromas and forms an aromatic crust without masking the fish. Salt is already included.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePat the fish or seafood dry, rub it with a little olive oil, scatter it generously with BBQ Fish and massage it in lightly. It suits whole fish such as trout, gilthead bream and sea bass, fillets of salmon, tuna and cod, prawns, scallops and octopus, fish en papillote from the oven, and a paste made with olive oil and lemon juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The salt is already included, so do not add extra. Scatter BBQ Fish on 10 to 15 minutes before grilling so the aromas can soak in.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGrilled salmon with BBQ Fish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat four salmon fillets of 180 g each dry and rub them with olive oil.\u003c\/li\u003e\n\u003cli\u003eScatter BBQ Fish evenly, massage it in lightly and let the fish rest for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill the fillets on the rack over medium heat for 4 to 5 minutes per side.\u003c\/li\u003e\n\u003cli\u003eServe them with lime wedges and a simple cucumber salad.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe character comes from \u003ca href=\"\/en\/products\/safran-coupe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esaffron\u003c\/strong\u003e\u003c\/a\u003e with its golden colour and \u003ca href=\"\/en\/products\/timut-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTimut pepper\u003c\/strong\u003e\u003c\/a\u003e with its citrus heat. \u003ca href=\"\/en\/products\/zitronengras-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLemongrass\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e bring fresh and sweetish notes, \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e a fine warmth. To these come tomato flakes, garlic, green and white pepper, fennel seeds, tarragon and parsley on a base of salt.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrill seasoning made especially for fish and seafood\u003c\/li\u003e\n\u003cli\u003eWith saffron, Timut pepper, lemongrass and star anise\u003c\/li\u003e\n\u003cli\u003eFor whole fish, fillets, prawns and scallops\u003c\/li\u003e\n\u003cli\u003eSalt already included, manufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more fish cooking our \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e fits well, for a smoky note the \u003ca href=\"\/en\/products\/salish-alderwood-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalish Alderwood smoked salt\u003c\/strong\u003e\u003c\/a\u003e. Grill fans reach for the \u003ca href=\"\/en\/products\/bbq-box-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Box\u003c\/strong\u003e\u003c\/a\u003e, and as a gift the \u003ca href=\"\/en\/products\/mittelmeerkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMediterranean Cuisine gift box\u003c\/strong\u003e\u003c\/a\u003e works well. You will find more in our \u003ca href=\"\/en\/collections\/fischdelikatessen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efish delicacies\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/bbq-zeit\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egrill and BBQ\u003c\/strong\u003e\u003c\/a\u003e collections.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt to the fish when using BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nNo. The salt is already included in BBQ Fish. Season the fish only with BBQ Fish and do not add extra salt, otherwise it quickly becomes too salty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between BBQ Fish and Fischgenuss?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Fish is a salted grill seasoning with saffron and Timut pepper that forms a crust straight away, while the \u003ca href=\"\/en\/products\/fischgenuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFischgenuss\u003c\/strong\u003e\u003c\/a\u003e is a finer herb seasoning for refining. For grilling you use BBQ Fish, for subtle seasoning the Fischgenuss.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I season the fish with BBQ Fish?\u003c\/strong\u003e\u003cbr\u003e\nIdeally 10 to 15 minutes before grilling. This lets the aromas soak in and gives saffron and Timut pepper time to work before the fish goes on the rack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else is BBQ Fish good for besides fish?\u003c\/strong\u003e\u003cbr\u003e\nBBQ Fish suits all seafood such as prawns, scallops and octopus, and also works well as a seasoning paste with olive oil and lemon juice. For meat we recommend a dedicated grill seasoning instead.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt to the fish when using BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. The salt is already included in BBQ Fish. Season the fish only with BBQ Fish and do not add extra salt, otherwise it quickly becomes too salty.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between BBQ Fish and Fischgenuss?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"BBQ Fish is a salted grill seasoning with saffron and Timut pepper that forms a crust straight away, while the Fischgenuss is a finer herb seasoning for refining. For grilling you use BBQ Fish, for subtle seasoning the Fischgenuss.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I season the fish with BBQ Fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ideally 10 to 15 minutes before grilling. This lets the aromas soak in and gives saffron and Timut pepper time to work before the fish goes on the rack.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else is BBQ Fish good for besides fish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"BBQ Fish suits all seafood such as prawns, scallops and octopus, and also works well as a seasoning paste with olive oil and lemon juice. For meat we recommend a dedicated grill seasoning instead.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":51722946281738,"sku":"31461","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bbq_fish_be8dc6ef-b62d-47ac-9dd9-bd682c34e2bb-275403.jpg?v=1736523094"},{"product_id":"krauter-der-provence","title":"Herbes de Provence","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHerbes de Provence, a classic French herb blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHerbes de Provence brings the aroma of southern France to the plate – a classic that has shaped every Mediterranean kitchen for generations. The blend unites the typical herbs of Provence: thyme, rosemary, basil, savory, sage and marjoram. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA French herb seasoning for chicken, lamb, roasts and Mediterranean fish. Also in stews, soups, salad dressings, focaccia, herb baguette and roast vegetables. Classically in ratatouille and bouillabaisse. Mixed with olive oil and garlic it makes a quick marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e when frying or roasting, sweat the herbs along briefly – this activates the essential oils and unfolds the full herb aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Provence roast vegetables\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple dish that puts the herb blend centre stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 aubergines, 2 courgettes, 2 peppers\u003c\/li\u003e\n\u003cli\u003e4 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp herbes de Provence\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, crushed\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the vegetables into pieces and toss with olive oil, herbes de Provence, garlic and a pinch of fleur de sel. Roast on a baking tray for 35 minutes at 200 °C. Serve with fresh basil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy these Herbes de Provence?\u003c\/strong\u003e The six air-dried herbs give the balanced, sun-warm Provence aroma that single herbs alone can't reach.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSix classic herbs of Provence: thyme and rosemary for the resinous-savoury base, basil and marjoram for the mild sweetness, sage for depth and wild savory (sariette) for the peppery note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA French herb blend with six Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eAir-dried, balanced Provence aroma\u003c\/li\u003e\n\u003cli\u003eFor chicken, lamb, roast vegetables, ratatouille and bouillabaisse\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSalt finish: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. For a pepper accent: \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. For a Mediterranean vinaigrette: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e. For French cooking: \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e. More in the \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich herbs are included?\u003c\/strong\u003e\u003cbr\u003e\nThyme, rosemary, basil, savory (sariette), sage and marjoram – the classic six herbs of Provence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose herbes de Provence?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly – this activates the essential oils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add the herbs?\u003c\/strong\u003e\u003cbr\u003e\nFor braised dishes cook them in from the start, for salads and dressings towards the end.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Which herbs are included in the herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Thyme, rosemary, basil, savory (sariette), sage and marjoram, the classic six herbs of Provence.\"}},{\"@type\":\"Question\",\"name\":\"How do I store herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose herbes de Provence?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"One to two teaspoons per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly, this activates the essential oils.\"}},{\"@type\":\"Question\",\"name\":\"When do I add the herbs?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For braised dishes cook them in from the start, for salads and dressings towards the end.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"25g","offer_id":53018426867978,"sku":"31452","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"2g","offer_id":53018426933514,"sku":"23737","price":2.99,"currency_code":"EUR","in_stock":true},{"title":"150g","offer_id":53018426900746,"sku":"23734","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Kraeuter_der_Provence_Webshop.png?v=1773404175"},{"product_id":"mango-chutney","title":"Mango Chutney","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMango Chutney with Curry Jaipur, a fruity-savoury chutney from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMango chutney is the sweet-piquant accompaniment that should be missing from no curry kitchen – and at the same time the universal joker for the cheese board, burger and antipasti. We process 49 percent sun-ripened mangoes with our own spice blend \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. The result: fruity sweetness meets aromatic depth and a finely piquant note typical of Indian table chutneys. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with Indian curries, tikka masala and tandoori dishes, as a dip with grilled chicken, lamb and prawns. On the cheese board with camembert, brie, goat's cheese and aged mountain cheese. In sandwiches, burgers, wraps and bowls. Also as a sweet component in salad dressings, BBQ sauces and vegan main dishes. Straight from the jar or diluted with a little stock for glazing poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e mango chutney contains fruit and sugar – after opening, store cool and use up within four to six weeks. Without preservatives.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: cheese board with mango chutney\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe simplest occasion to show off the chutney – as the highlight of an evening cheese board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e200 g camembert or brie\u003c\/li\u003e\n\u003cli\u003e150 g fresh goat's cheese\u003c\/li\u003e\n\u003cli\u003e200 g aged mountain cheese or Comté\u003c\/li\u003e\n\u003cli\u003e1 jar mango chutney\u003c\/li\u003e\n\u003cli\u003e1 handful roasted walnuts\u003c\/li\u003e\n\u003cli\u003e1 bunch fresh grapes or figs\u003c\/li\u003e\n\u003cli\u003eSourdough bread or Italian crackers on the side\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Take the cheese out of the fridge 30 minutes before serving so the aromas mature. Arrange on a wooden board or slate. Add mango chutney and roasted nuts in small bowls. Grapes or fresh figs as a visual and flavour bridge between the cheeses. Serve with sourdough bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our chutney?\u003c\/strong\u003e Industrially produced chutneys are often pure sugar-water bombs. With us the mango is the main ingredient (49 percent), the sweetness comes from the fruit itself. The curry component brings a multi-layered seasoning depth that turns a simple cheese into an experience.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAn Indian chutney with 49 percent mango and Curry Jaipur\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVegan and versatile for curry, cheese and BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic Indian curry accompaniment in the trio with \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For fermented depth and a modern curry profile, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the insider tip. The sweet-fruity sister is our \u003ca href=\"\/en\/products\/tomaten-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato chutney\u003c\/strong\u003e\u003c\/a\u003e with Thai aromas. For hot accents, \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e fits.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use mango chutney for?\u003c\/strong\u003e\u003cbr\u003eA classic with Indian curries, chicken tikka, lamb curry, tandoori specialities and on cheese boards. Also in burgers, sandwiches, wraps, as a dip with grilled poultry and as a sweet component in BBQ sauces or vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep after opening?\u003c\/strong\u003e\u003cbr\u003eSealed in the fridge, four to six weeks. As we use no preservatives, the shelf life after opening is shorter than with industrial products – that's normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the chutney vegan?\u003c\/strong\u003e\u003cbr\u003eYes. All ingredients are plant-based. Mango chutney therefore also suits vegetarian and vegan curries, bowls and sandwiches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the chutney?\u003c\/strong\u003e\u003cbr\u003eMild to medium-piquant. The heat comes from Curry Jaipur, which has a balanced, European-moderate heat. If you like it hotter, combine with a little \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e or chilli.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use mango chutney for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A classic with Indian curries, chicken tikka, lamb curry, tandoori specialities and on cheese boards. Also in burgers, sandwiches, wraps, as a dip with grilled poultry and as a sweet component in BBQ sauces or vinaigrettes.\"}},{\"@type\":\"Question\",\"name\":\"How long does it keep after opening?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sealed in the fridge, four to six weeks. As we use no preservatives, the shelf life after opening is shorter than with industrial products, that's normal.\"}},{\"@type\":\"Question\",\"name\":\"Is the chutney vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. All ingredients are plant-based. Mango chutney therefore also suits vegetarian and vegan curries, bowls and sandwiches.\"}},{\"@type\":\"Question\",\"name\":\"How hot is the chutney?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium-piquant. The heat comes from Curry Jaipur, which has a balanced, European-moderate heat. If you like it hotter, combine with a little Harissa or chilli.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52746971513098,"sku":"23802","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Mangochutney_webshop_4d473941-6ff7-4cbf-b3e2-c974aeea1084.png?v=1774647070"},{"product_id":"tomaten-chutney","title":"Tomato Chutney","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato Chutney with Thai aromas, a fruity-exotic chutney from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomato Chutney is the Asian-inspired sister of our Mango Chutney – a chutney that combines the sweetness of ripe tomatoes with the freshness of Thai basil, galangal and black cumin. We process 58 percent fully ripe tomatoes with finely chopped shallots and garlic into a fruity-savoury, lightly piquant composition with a character of its own. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically with grilled meat, poultry and lamb – especially with spare ribs and pulled pork. In Asian bowls with rice, tofu and chicken, in wraps, sandwiches and burgers. On the cheese board with camembert, manchego and hard cheese. As a dip with roasted sweet-potato fries, baked aubergine or grilled halloumi. Also as a seasoning in lentil salads and couscous bowls.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, store cool and use up within four to six weeks. Without preservatives.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Asian bowl with Tomato Chutney\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick, colourful bowl that uses the chutney as a dressing component – ideal for the lunch break or a quick dinner.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g basmati or jasmine rice\u003c\/li\u003e\n\u003cli\u003e400 g chicken breast or firm tofu\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tomato Chutney\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 bunch pak choi or baby spinach\u003c\/li\u003e\n\u003cli\u003e2 carrots in strips, 1 spring onion\u003c\/li\u003e\n\u003cli\u003e2 tbsp peanut oil, lime, fresh coriander\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cook the rice according to the packet instructions. Cut the chicken or tofu into cubes, season with Thai Curry and fry in peanut oil. Briefly toss the pak choi, carrots and spring onion in the pan. Arrange the rice in bowls, the chicken and vegetables on top. Serve with two tablespoons of Tomato Chutney as a topping, lime juice and fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our Tomato Chutney?\u003c\/strong\u003e The Thai aromas from galangal and Thai basil make it the ideal link between tomato and Asian cooking. A harmonious bridge that industrial chutneys rarely achieve.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAn Asian-inspired chutney with 58 percent tomato and Thai aromas\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVegan and versatile for bowls, cheese, BBQ and sandwiches\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe sweet-fruity sister is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e with Curry Jaipur. For Asian cooking, \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e fit. For a BBQ glaze, our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e adds to it. As a crunchy topping over bowls, the \u003ca href=\"\/en\/products\/avocado-kick-dose-70\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAvocado Kick\u003c\/strong\u003e\u003c\/a\u003e is fun.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Tomato Chutney for?\u003c\/strong\u003e\u003cbr\u003e\nWith grilled meat, pulled pork, spare ribs, in Asian bowls, wraps, sandwiches, burgers, on the cheese board and as a dip with sweet-potato fries or grilled halloumi.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does it differ from the Mango Chutney?\u003c\/strong\u003e\u003cbr\u003e\nThe \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e is sweet-fruity with an Indian curry note. The Tomato Chutney is heartier, fruity-piquant with Thai aromas. Mango suits cheese and sweet curries better, tomato suits BBQ and Asian bowls better.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the chutney vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. Also suitable for vegetarian and vegan bowls and sandwiches.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nSealed in the fridge for four to six weeks. We use no preservatives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Tomato Chutney for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With grilled meat, pulled pork, spare ribs, in Asian bowls, wraps, sandwiches, burgers, on the cheese board and as a dip with sweet-potato fries or grilled halloumi.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does it differ from the Mango Chutney?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Mango Chutney is sweet-fruity with an Indian curry note. The Tomato Chutney is heartier, fruity-piquant with Thai aromas. Mango suits cheese and sweet curries better, tomato suits BBQ and Asian bowls better.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the chutney vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. Also suitable for vegetarian and vegan bowls and sandwiches.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep after opening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sealed in the fridge for four to six weeks. We use no preservatives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52746986225930,"sku":"23803","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Tomatenchutney_webshop.png?v=1774647069"},{"product_id":"basilikum-1","title":"Basil","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried basil, a Mediterranean herb aroma with preserved colour\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried basil preserves the full aroma and the bright green colour of the fresh plant. The gentle freeze-drying process removes only water, without destroying the essential oils. As soon as the leaves come into contact with liquid, they rehydrate and develop almost the aroma of fresh basil. Packed in our manufactory in Klingenberg am Main, a herb classic for everyone who wants to cook Mediterranean all year round.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA Mediterranean herb classic for tomatoes in all variations (tomato-mozzarella, tomato sauce, caprese, bruschetta), for pasta, pizza, pesto, courgettes, aubergines, potato dishes, egg dishes and quark. Also in salad dressings, in pumpkin soup and on avocado toast as a fresh accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add basil only towards the end of cooking or scatter it over the finished dish. When cooked along, it loses aroma and turns bitter. For pesto and salad dressings it is especially well suited, because the fat or the dressing rehydrates it immediately.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato-mozzarella in one minute\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSlice ripe tomatoes and a buffalo mozzarella, arrange alternately on a plate.\u003c\/li\u003e\n\u003cli\u003eDrizzle with good olive oil and scatter a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e over it.\u003c\/li\u003e\n\u003cli\u003eScatter a generous pinch of freeze-dried basil on top, let it steep for a minute, finish with freshly ground \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben pepper\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze-dried basil leaves with preserved colour and full aroma\u003c\/li\u003e\n\u003cli\u003eA gentle process preserves the essential oils\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eNote: hygroscopic, close well after use and store dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a herby pasta blend, our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the right choice. If you like pesto straight from the jar, reach for the \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto paprika-garlic\u003c\/strong\u003e\u003c\/a\u003e. You can find more Mediterranean herbs in the \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e, in the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e and in the \u003ca href=\"\/en\/products\/melange-du-jardin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange du Jardin\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow does freeze-dried basil taste compared to fresh?\u003c\/strong\u003e\u003cbr\u003eClose to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use freeze-dried basil for pesto?\u003c\/strong\u003e\u003cbr\u003eYes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store freeze-dried basil correctly?\u003c\/strong\u003e\u003cbr\u003eDry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the colour of the leaves vary?\u003c\/strong\u003e\u003cbr\u003eThis is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does freeze-dried basil taste compared to fresh?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Close to it. The freeze-drying process preserves the essential oils, unlike conventional drying. As soon as it comes into contact with liquid or fat, the leaves rehydrate and develop almost fresh basil aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use freeze-dried basil for pesto?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, that works very well. Simply puree the basil with olive oil, pine nuts, parmesan, garlic and salt in a blender. The olive oil rehydrates the leaves immediately.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store freeze-dried basil correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, dark and well sealed after use. Freeze-dried products are hygroscopic, they draw moisture from the air. A well-sealing storage tin with the original packaging inside keeps the aroma longest.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the colour of the leaves vary?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"This is a natural product, so colour variations can occur depending on the harvest time and batch. This has no effect on the aroma.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":52902499844362,"sku":"31529","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/basilikum_gf-980789.jpg?v=1736523004"}],"url":"https:\/\/altesgewuerzamt.de\/en\/collections\/sommergewurze.oembed?page=2","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}