Christmas baking

Whole nutmegs, warm and aromatic. For spinach, béchamel and mashed potato.

Unlike the cinnamon stick (bark), the cinnamon blossom is free of woody aromas. Ground cinnamon blossoms are very sweet, slightly spicy, and powerful.

Whole star anise – sweetish-warm for pho, mulled wine and apple compote.

Rum-fermented tonka beans with a bitter-almond and caramel depth for patisserie.

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

Whole cloves, a classic for sauerbraten, mulled wine and gingerbread.

Spiced sugar with real Bourbon vanilla from Madagascar, for desserts and pancakes.

Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.

Ingos Glühweingewürz from Klingenberg. For mulled wine, punch, pastries and braises.

Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.

Cardamom seed without husk, a warm aroma for curry, pastries and coffee.

Green cardamom with a fine aroma. For chai, curries, yeast pastries and coffee.

Klingenberg gingerbread spice. Warm and festive for biscuits, stollen and game.

Backstubengeheimnis, a floral baking blend with meadowsweet, tonka bean and vanilla.

An oriental spiced sugar with cardamom, cinnamon blossom and cloves.

Madagascar Bourbon vanilla with a creamy, full-bodied aroma, the benchmark.

All-natural Panela whole cane sugar with a caramelly-fruity note.

White cane sugar from sugar cane. Versatile for baking, sweetening and making jam.

Ground Bourbon vanilla. A classic for yeast dough, biscuits and panna cotta.

Echter Ceylon-Zimt mit feinblättrigem Aufbau – mild, edel, cumarin-arm.