Butterbrot Seasoning

Butterbrot Seasoning — a hearty seasoning salt for bread, tomato and radish

Butterbrot 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 Luisenhaller deep-rock salt 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.

How to use

A 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.

Good to know: 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.

Tomato-mozzarella in one minute

1. Slice a ripe tomato and a buffalo mozzarella, arrange them alternately on a plate.
2. Drizzle with good olive oil and add a few basil leaves.
3. Scatter a pinch of Butterbrot Seasoning over the top and serve immediately.

At a glance

• Seasoning salt with Luisenhaller deep-rock salt and smoky Salish Alderwood sea salt
• With caraway, cumin, coriander, nigella and nutmeg
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a bread, tomato and radish seasoning

Goes well with

If you want to use the salt on its own, reach for fine Luisenhaller deep-rock salt or natural rock salt as an everyday salt. For steak and game, our Mélange Noir with three black peppers is a great addition. As a fruity finishing pepper we recommend the Seven blend. For vegetables and stews, our Gemüseschmackes is ideal.

Frequently Asked Questions

What can I use Butterbrot Seasoning for?
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.

What is Salish Alderwood sea salt?
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.

Do I need to add more salt?
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.

Can I also use Butterbrot Seasoning for cooking?
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.