{"title":"Welttag der Gewürze","description":"\u003cp\u003eFeiere die Vielfalt der Aromen: Entdecke zum Welttag der Gewürze Einzelgewürze, Gewürzmischungen, Gewürzsalze und weitere würzige Begleiter aus unserem Sortiment. Für neue Geschmacksideen und deine liebsten Gerichte.\u003c\/p\u003e","products":[{"product_id":"zimtrinde","title":"Cinnamon Bark","description":"\u003ch3 style=\"margin-bottom: 0.8em !important; margin-top: 1.5em !important; padding-bottom: 0.3em !important;\"\u003e\u003cstrong\u003eCinnamon bark Kaneel – true Ceylon cinnamon in whole sticks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKaneel is the true cinnamon – botanically \u003cem\u003eCinnamomum verum\u003c\/em\u003e, botanically more precise and culinarily finer than the widespread Cassia vera. The bark of the Ceylon cinnamon tree is peeled into wafer-thin layers and rolled into the characteristic quills, which you recognise in cross-section by their fine-leaved, paper-thin structure. Cassia vera has a massively thick, single-layer bark; Kaneel is light, multi-layered, almost fragile. The same difference follows in taste: Kaneel is sweeter, finer, less sharp and contains noticeably less coumarin than Cassia vera.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKaneel sticks are cooked along and removed before serving, or finely ground and used directly. The whole stick can be ground in a mortar. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesserts and sweets\u003c\/strong\u003e – rice pudding, crème brûlée, panna cotta, compote\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine baked goods\u003c\/strong\u003e – for cinnamon sugar, cinnamon ice cream, cinnamon parfait\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – apple punch, mulled wine, chai, cocoa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePersian and Indian cuisine\u003c\/strong\u003e – biryani, pilafs, korma – where the fine cinnamon does not dominate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoroccan cuisine\u003c\/strong\u003e – pastilla, sweet-savoury dishes with lamb and prunes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSince Kaneel contains noticeably less coumarin than Cassia vera, it is the preferred choice for all who use larger amounts of cinnamon.\u003c\/p\u003e\n\u003ch4 style=\"margin-bottom: 0.6em !important; margin-top: 1.4em !important; padding-bottom: 0.2em !important;\"\u003e\u003cstrong\u003eRecipe idea: apple punch with Kaneel\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBring 1 L of naturally cloudy apple juice to the boil with 1 stick of \u003cem\u003eKaneel cinnamon\u003c\/em\u003e, 3 cloves, the juice of half a lemon and a little freshly grated ginger. Let steep over low heat for 15 minutes. Pour through a sieve, sweeten lightly with honey. Fill hot into glasses. Optional: add a dash of Calvados or rum.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563974463754,"sku":"15783","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_c59f4b07-88e7-41e4-93bf-34c47d180b8d-178051.png?v=1736428878"},{"product_id":"piment-d-espelette","title":"Piment d'Espelette","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePiment d'Espelette, an AOP-protected chilli from the French Basque Country\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePiment d'Espelette is a French chilli with AOP protection that may be grown exclusively around the town of Espelette in the Basque Country. We pack it gently in our workshop in Klingenberg am Main. Sun-dried and ground, with a mild-fruity profile, a lightly sweetish note and fine warmth. A heat that warms more than it burns and brings joy to beginners too.\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 Basque dishes: poulet basquaise, axoa and piperade. It refines steak, lamb, fish, seafood and egg dishes. Also in tomato sauce, over foie gras and surprisingly good in chocolate dessert or a praline filling. Scatter in directly or add over the finished dish at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Piment d'Espelette is mild to medium hot, not a habanero. Better to dose more generously than with normal chillies, otherwise the fruity character does not come into its own.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak with Piment d'Espelette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, rub 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, sear over high heat and let it rest.\u003c\/li\u003e\n\u003cli\u003eAfter slicing, sieve Piment d'Espelette over it, add 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, then serve with grilled cherry tomatoes.\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\u003eA French AOP chilli from Espelette in the Basque Country\u003c\/li\u003e\n\u003cli\u003eMild-fruity with fine heat, lightly sweetish\u003c\/li\u003e\n\u003cli\u003eSun-dried and ground, without additives\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for Basque cooking, meat, fish and chocolate\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\u003eIn the paprika-powder range, our \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e from Hungary fits as a mild base and the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erose-hot paprika\u003c\/strong\u003e\u003c\/a\u003e for more heat. For a smoky profile we recommend the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura. Mediterranean companions are our \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e. For a pepper finish use the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend.\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 AOP mean?\u003c\/strong\u003e\u003cbr\u003e\nAOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this, even if they look similar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Piment d'Espelette?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is thus noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Piment d'Espelette for?\u003c\/strong\u003e\u003cbr\u003e\nClassically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and even in chocolate desserts and praline fillings. If you like, you can see it as a salt substitute with a warmth component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Piment d'Espelette differ from noble-sweet paprika?\u003c\/strong\u003e\u003cbr\u003e\nNoble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does AOP mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"AOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Piment d'Espelette?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\"}},{\"@type\":\"Question\",\"name\":\"What can I use Piment d'Espelette for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and in chocolate desserts and praline fillings.\"}},{\"@type\":\"Question\",\"name\":\"How does Piment d'Espelette differ from noble-sweet paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563984359690,"sku":"15349","price":13.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/15349_piment-despelette_2023-12_web-617485.jpg?v=1736334213"},{"product_id":"tomami®-2-tomate","title":"Tomami® #2 Tomato","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomami #2 Tomate, strong, acidity-led seasoning power from fully ripe tomatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomami #2 Tomate is a purely plant-based seasoning concentrate from 100 percent fully ripe tomatoes, gently reduced by Tomami GmbH. Unlike the deep, rounded umami of Tomami #1, here the fruity, lively tomato takes centre stage: strong, acidity-led and with concentrated tomato fruit. A splash brings real, sun-ripened tomato seasoning to the dish – entirely without additives, salt or flavour enhancers.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLively, concentrated tomato fruit with a clear, stimulating acidity and a slightly savoury depth in the background. Fresher and more fruit-led than Tomami #1, less umami-rounded but more zesty. Very economical.\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\u003eRefines tomato sauce, bolognese, sugo, soups and stews with real tomato fruit. A splash lifts a Bloody Mary, gazpacho, risotto and pasta, an accent seasons marinades, dips and dressings. Anywhere a bright, fruity tomato note is wanted instead of just savoury depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, keep refrigerated and well sealed. Longer storage darkens the colour and intensifies the taste. Dose sparingly, the concentrate is very strong.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick arrabbiata in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSimmer a tin of \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e with garlic, olive oil and chilli for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in a generous splash of Tomami #2 Tomate to lift the fruit and acidity.\u003c\/li\u003e\n\u003cli\u003ePour over fresh \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e and serve.\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\u003eSeasoning concentrate from 100 percent fully ripe tomatoes\u003c\/li\u003e\n\u003cli\u003eProduced by Tomami GmbH\u003c\/li\u003e\n\u003cli\u003eStrong and acidity-led, fruitier than Tomami #1\u003c\/li\u003e\n\u003cli\u003ePurely plant-based and vegan, without additives, salt or flavour enhancers\u003c\/li\u003e\n\u003cli\u003eVery economical, ideal for sauces, soups and pasta\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 Tomami family covers three profiles: \u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1 Umami\u003c\/strong\u003e\u003c\/a\u003e brings deep, rounded umami seasoning, \u003ca href=\"\/en\/products\/tomami%C2%AE-toscana\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami Toscana\u003c\/strong\u003e\u003c\/a\u003e Mediterranean herbs. For pasta sauces our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and a spoonful of \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato paste\u003c\/strong\u003e\u003c\/a\u003e as a base fit well. Add fresh \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e from the workshop. 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\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 to Tomami #1 Umami?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/tomami%C2%AE-1-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #1\u003c\/strong\u003e\u003c\/a\u003e is deeper and rounder in umami, Tomami #2 is fruitier and more acidity-led. #1 for savoury depth, #2 for lively, fresh tomato seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Tomami #2 vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Tomami #2 Tomate is purely plant-based, vegan and gluten-free. It contains no animal ingredients, no salt and no yeast extract.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose it?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly. A few drops or a small splash are enough to round off a dish. Better to add more than to over-season.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is it especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor anything where a bright, fruity tomato note is wanted: tomato sauce, sugo, Bloody Mary, gazpacho and fresh dressings.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the difference to Tomami #1 Umami?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tomami #1 is deeper and rounder in umami, Tomami #2 is fruitier and more acidity-led. Number 1 for savoury depth, number 2 for lively fresh tomato seasoning.\"}},{\"@type\":\"Question\",\"name\":\"Is Tomami #2 vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, Tomami #2 Tomate is purely plant-based, vegan and gluten-free. It contains no animal ingredients, no salt and no yeast extract.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly. A few drops or a small splash are enough to round off a dish. Better to add more than to over-season.\"}},{\"@type\":\"Question\",\"name\":\"What is it especially good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For anything where a bright fruity tomato note is wanted, such as tomato sauce, sugo, Bloody Mary, gazpacho and fresh dressings.\"}}]}\u003c\/script\u003e","brand":"Tomami GmbH","offers":[{"title":"Default Title","offer_id":50564000743690,"sku":"18750","price":18.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/18750_tomami_tomate_tomami2_90-532769.jpg?v=1736334226"},{"product_id":"tomami®-1-umami","title":"Tomami® #1 Umami","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomami #1 Umami, plant-based seasoning power from fully ripe tomatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTomami #1 Umami is a purely plant-based seasoning concentrate from 100 percent fully ripe tomatoes, produced by Tomami GmbH. It brings the concentrated umami depth of ripe tomatoes to the dish – the natural, savoury fifth taste, entirely without stock, yeast extract or flavour enhancers. A few drops are enough to make food taste rounder, fuller and more intense.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eConcentrated tomato fruit with a clear umami seasoning, subtly sweet and slightly salty and savoury in the finish, without intrusive tomato acidity. Very economical.\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\u003eRefines soups, sauces, stews, risotto and pasta. A splash lifts bolognese, sugo, marinades and dressings, an accent rounds off curry, wok dishes and tomato salad. Also ideal for vegetarian and vegan cooking, to achieve savoury depth without animal ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, keep refrigerated and well sealed. Longer storage darkens the colour and intensifies the taste. Dose sparingly, the concentrate is very strong.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eExpress tomato sugo in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCrush a tin of \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e, simmer with olive oil and garlic for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in a generous splash of Tomami #1 Umami to lift the depth and fruit.\u003c\/li\u003e\n\u003cli\u003ePour over fresh \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e and serve.\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\u003eUmami concentrate from 100 percent fully ripe tomatoes\u003c\/li\u003e\n\u003cli\u003eProduced by Tomami GmbH\u003c\/li\u003e\n\u003cli\u003ePurely plant-based and vegan, without additives, sugar or yeast extract\u003c\/li\u003e\n\u003cli\u003eA plant-based alternative to stock and flavour enhancers\u003c\/li\u003e\n\u003cli\u003eVery economical, ideal for soups, sauces and Mediterranean cooking\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 Tomami family covers three profiles: \u003ca href=\"\/en\/products\/tomami%C2%AE-2-tomate\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #2 Tomate\u003c\/strong\u003e\u003c\/a\u003e is more fruit-led, \u003ca href=\"\/en\/products\/tomami%C2%AE-toscana\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami Toscana\u003c\/strong\u003e\u003c\/a\u003e brings Mediterranean herbs. For pasta sauces our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and a spoonful of \u003ca href=\"\/en\/products\/tomatenmark\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato paste\u003c\/strong\u003e\u003c\/a\u003e as a base fit well. Add fresh \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e from the workshop. 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\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 Tomami?\u003c\/strong\u003e\u003cbr\u003e\nA seasoning concentrate from 100 percent fully ripe tomatoes. Gentle concentration creates a natural umami seasoning, entirely without additives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich Tomami suits me, #1, #2 or Toscana?\u003c\/strong\u003e\u003cbr\u003e\n#1 Umami brings deep, savoury umami seasoning. \u003ca href=\"\/en\/products\/tomami%C2%AE-2-tomate\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami #2 Tomate\u003c\/strong\u003e\u003c\/a\u003e is fruitier and more acidity-led. \u003ca href=\"\/en\/products\/tomami%C2%AE-toscana\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomami Toscana\u003c\/strong\u003e\u003c\/a\u003e is already seasoned Mediterranean-style with herbs. For savoury depth choose #1, for fresh fruit #2, for a finished Italian aroma Toscana.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Tomami vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, Tomami #1 Umami is purely plant-based, vegan and gluten-free. It contains no animal ingredients and no yeast extract.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose it?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly. A few drops or a small splash are enough to round off a dish. Better to add more than to over-season.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes everything then taste of tomato?\u003c\/strong\u003e\u003cbr\u003e\nNo. In a small amount Tomami mainly brings savoury depth, without a dominant tomato note coming through. Only larger amounts taste clearly of tomato.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What exactly is Tomami?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A seasoning concentrate from 100 percent fully ripe tomatoes. Gentle concentration creates a natural umami seasoning, entirely without additives.\"}},{\"@type\":\"Question\",\"name\":\"Which Tomami suits me, number 1, number 2 or Toscana?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Number 1 Umami brings deep, savoury umami seasoning. Number 2 Tomate is fruitier and more acidity-led. Toscana is already seasoned Mediterranean-style with herbs. For savoury depth choose number 1, for fresh fruit number 2, for a finished Italian aroma Toscana.\"}},{\"@type\":\"Question\",\"name\":\"Is Tomami vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, Tomami #1 Umami is purely plant-based, vegan and gluten-free. It contains no animal ingredients and no yeast extract.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly. A few drops or a small splash are enough to round off a dish. Better to add more than to over-season.\"}},{\"@type\":\"Question\",\"name\":\"Does everything then taste of tomato?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. In a small amount Tomami mainly brings savoury depth, without a dominant tomato note coming through. Only larger amounts taste clearly of tomato.\"}}]}\u003c\/script\u003e","brand":"Tomami GmbH","offers":[{"title":"Default Title","offer_id":50564000841994,"sku":"18751","price":18.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/18751_tomamiumami_tomami1_90-331912.jpg?v=1736334226"},{"product_id":"gewurzamt-lieblinge","title":"Gewürzamt Favourites","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGewürzamt Favourites, a gift box with bestselling blends in tasting size\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA curated selection of our most-bought spice blends in the Tubo tasting size, combined in a high-quality magnetic box. The favourites show the breadth of Altes Gewürzamt: from classic everyday blends to characterful specialities, versatile for meat, fish, vegetables and salads. Made and packed in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOur bestselling spice blends in the Tubo tasting size. A typical selection contains:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e, the house black pepper blend\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e, Mediterranean and herby for pasta and pizza\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed potato spice\u003c\/strong\u003e\u003c\/a\u003e, roasted depth for purée and fried potatoes\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, a piquant curry blend for Indian dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003ePlease note: the exact contents vary seasonally and depending on availability. All blends included are made in-house in Klingenberg am Main.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThe box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe magnetic box makes a gift for home cooks and gourmets alike. Compact in size, large in range, a successful introduction to seasoning with workshop quality. External dimensions 220 × 90 × 75 mm.\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\u003eBestseller spice blends in tasting size\u003c\/li\u003e\n\u003cli\u003eA magnetic box as high-quality gift packaging\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor meat, fish, vegetables and salads\u003c\/li\u003e\n\u003cli\u003eIdeal as a gift and for getting to know them\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 would like to expand the favourites set: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. If you are looking for more variety: the large \u003ca href=\"\/en\/products\/gewurzeinmaleins-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzeinmaleins\u003c\/strong\u003e\u003c\/a\u003e with 27 blends.\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 many spices are included?\u003c\/strong\u003e\u003cbr\u003e\nThe favourites box typically contains four bestselling blends. A more extensive selection is offered by the Gewürzeinmaleins with 27 varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the Tubo tasting size?\u003c\/strong\u003e\u003cbr\u003e\nThe Tubo is our compact tasting size, ideal for getting to know a blend before you reach for the large tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the box suitable for?\u003c\/strong\u003e\u003cbr\u003e\nFor newcomers to the workshop range, home cooks who appreciate variety, or as a gift for gourmets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the blends also available individually?\u003c\/strong\u003e\u003cbr\u003e\nYes, all the blends from the box are available individually in our shop, in larger tins too.\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 many spices are included in the favourites box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The favourites box typically contains four bestselling blends. A more extensive selection is offered by the Gewürzeinmaleins with 27 varieties.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Tubo tasting size?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Tubo is our compact tasting size, ideal for getting to know a blend before you reach for the large tin.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who is the Gewürzamt Favourites box suitable for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For newcomers to the workshop range, home cooks who appreciate variety, or as a gift for gourmets.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the blends also available individually?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, all the blends from the box are available individually in our shop, in larger tins too.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564393304330,"sku":"20804","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Gewuerzamt-Lieblinge_innen_web.png?v=1747310381"},{"product_id":"tomatenmark","title":"Tomato Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato paste, tangy and fruity paste from early-harvested Italian tomatoes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis tomato paste from Italy is made from early-harvested tomatoes and triple-concentrated. That gives it a tangy note with fine fruit and a strong, deep tomato colour. Concentrated tomato power as a base for Mediterranean sauces, pasta and braised dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTangy, fruity and concentrated with only a subtle natural sweetness. Thanks to the triple concentration, even a small amount brings full tomato depth to sauces, soups and braised dishes.\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\u003eTomato paste is the classic base for bolognese, sugo, pizza sauce, stews and braised dishes. It refines risotto, soups, curries and marinades and gives dark meat sauces depth. Dose sparingly – the paste is very concentrated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e after opening, store cool and use quickly. Cover the surface with a little olive oil so the paste does not dry out.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBriefly fry the tomato paste in hot oil before you add liquid. This takes away the acidity and develops an intense, almost caramelised tomato depth.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick sugo from tomato paste in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFry two tablespoons of tomato paste in hot olive oil for one to two minutes.\u003c\/li\u003e\n\u003cli\u003eAdd a diced onion and a clove of garlic and sauté.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 400 ml passata or water and simmer for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, pepper and fresh basil and pour over the pasta.\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\u003eItalian tomato paste, early harvested\u003c\/li\u003e\n\u003cli\u003eTriple-concentrated, tangy and fruity\u003c\/li\u003e\n\u003cli\u003eClassic base for bolognese, pizza, sugo and braised dishes\u003c\/li\u003e\n\u003cli\u003eDose sparingly, very economical\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 a strong tomato sauce, combine it with \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and freeze-dried \u003ca href=\"\/en\/products\/basilikum-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebasil\u003c\/strong\u003e\u003c\/a\u003e. For more tomato depth, stir in \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e. With pasta, \u003ca href=\"\/en\/products\/sofies-pastazauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSofies Pastazauber\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbs de Provence\u003c\/strong\u003e\u003c\/a\u003e work well. 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 do I use tomato paste for?\u003c\/strong\u003e\u003cbr\u003e\nAs a base for bolognese, sugo, pizza sauce, stews and braised dishes. It also refines risotto, soups, curries and marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTomato paste or tomato flakes?\u003c\/strong\u003e\u003cbr\u003e\nTomato paste is a concentrated paste that gives sauces body and depth. The \u003ca href=\"\/en\/products\/tomatenflocken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato flakes\u003c\/strong\u003e\u003c\/a\u003e are dried tomato pieces that provide fruity texture and a seasoning to scatter. For the sauce base use the paste, for refining and scattering the flakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy should I fry tomato paste?\u003c\/strong\u003e\u003cbr\u003e\nBriefly frying in oil takes away the acidity and develops an intense, rounded tomato depth. Only then add the remaining liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow concentrated is the paste?\u003c\/strong\u003e\u003cbr\u003e\nIt is triple-concentrated, so very economical. Just one tablespoon gives a sauce strong tomato colour and depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store tomato paste after opening?\u003c\/strong\u003e\u003cbr\u003e\nKeep cool and use quickly. Cover the surface with a little olive oil so it does not dry out.\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 do I use tomato paste for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a base for bolognese, sugo, pizza sauce, stews and braised dishes. It also refines risotto, soups, curries and marinades.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Tomato paste or tomato flakes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tomato paste is a concentrated paste that gives sauces body and depth. The tomato flakes are dried tomato pieces that provide fruity texture and a seasoning to scatter. For the sauce base use the paste, for refining and scattering the flakes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why should I fry tomato paste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Briefly frying in oil takes away the acidity and develops an intense, rounded tomato depth. Only then add the remaining liquid.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How concentrated is the paste?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is triple-concentrated, so very economical. Just one tablespoon gives a sauce strong tomato colour and depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store tomato paste after opening?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Keep cool and use quickly. Cover the surface with a little olive oil so it does not dry out.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.de","offers":[{"title":"Default Title","offer_id":50564429152522,"sku":"21244","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tomatenmark-368122.jpg?v=1736339846"},{"product_id":"schwarzer-fermentierter-knoblauch","title":"Black Fermented Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack fermented garlic, an extraordinary ingredient with a sweetish depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThrough a twelve-week fermentation, the originally crisp, sharp garlic transforms into a jelly-soft, deep-black clove with a surprisingly mild character. Sweetish, with fine nuances of plum and caramel, an elegant acidity and without any harsh sharpness. Fermented and packed 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\u003eAn inspiring ingredient for the adventurous. Excellent with meat, poultry and fish, in sauces and vinaigrettes, with cheese, as well as an unusual component in pasta, risotto and vegetable dishes. Also finely puréed as a spread or seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, keep cool and dry and use up soon.\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\u003eDeep-black garlic cloves fermented for twelve weeks\u003c\/li\u003e\n\u003cli\u003eSweetish-mild with notes of plum and caramel\u003c\/li\u003e\n\u003cli\u003eJelly-soft texture, without harsh sharpness\u003c\/li\u003e\n\u003cli\u003eFor meat, fish, sauces, cheese, pasta and risotto\u003c\/li\u003e\n\u003cli\u003eFermented and packed in Klingenberg am Main\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 similarly umami-deep speciality is our \u003ca href=\"\/en\/products\/schwarze-fermentierte-zwiebeln\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack fermented onions\u003c\/strong\u003e\u003c\/a\u003e. Classically savoury is dried \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e. For a pepper finish we recommend the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\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 black fermented garlic taste like?\u003c\/strong\u003e\u003cbr\u003e\nMild and sweetish with notes of plum, balsamic and caramel. The harsh sharpness of raw garlic is completely absent; instead an elegant, lightly sour depth develops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it for?\u003c\/strong\u003e\u003cbr\u003e\nWith meat, poultry and fish, in sauces, vinaigrettes and dips, with cheese as well as in pasta, risotto and vegetable dishes. Finely puréed also as a spread or seasoning paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it made?\u003c\/strong\u003e\u003cbr\u003e\nThrough an approximately twelve-week fermentation at controlled warmth and humidity. The garlic turns deep black and becomes soft and sweetish. No additives are used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, keep cool and dry and use up soon.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does black fermented garlic taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild and sweetish with notes of plum, balsamic and caramel. The harsh sharpness of raw garlic is completely absent; instead an elegant, lightly sour depth develops.\"}},{\"@type\":\"Question\",\"name\":\"What do I use it for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With meat, poultry and fish, in sauces, vinaigrettes and dips, with cheese as well as in pasta, risotto and vegetable dishes. Finely puréed also as a spread or seasoning paste.\"}},{\"@type\":\"Question\",\"name\":\"How is it made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Through an approximately twelve-week fermentation at controlled warmth and humidity. The garlic turns deep black and becomes soft and sweetish. No additives are used.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"After opening, keep cool and dry and use up soon.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564430921994,"sku":"21260","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/knoblauch_schwarz_fermentiert-227529.jpg?v=1736522842"},{"product_id":"schwarze-fermentierte-zwiebeln","title":"Black Fermented Onions","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack fermented onions, an extraordinary ingredient with a creamy, sweetish depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack fermented onions with a creamy, sweetish depth and a pronounced umami character. Through the long fermentation, the sharp note of the fresh onion turns into a complex, almost malty-sweet aroma. Fermented and packed 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 risotto, pasta, gravies and stews. Refines burgers, tartare, carpaccio and the cheese board. Adds an accent to salad dressings, dips and marinades. Even a teaspoon gives sauces and braised dishes a dark, savoury depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e After opening, keep refrigerated and use within a few weeks.\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\u003eBlack fermented onions with umami depth\u003c\/li\u003e\n\u003cli\u003eCreamy and sweetish from a long fermentation\u003c\/li\u003e\n\u003cli\u003eFermented and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for risotto, pasta, burgers and cheese\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers 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 even more umami, our \u003ca href=\"\/en\/products\/schwarzer-fermentierter-knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack fermented garlic\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e are a great match. To season sauces, we recommend freshly ground \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\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 are black fermented onions?\u003c\/strong\u003e\u003cbr\u003e\nOnions that turn dark through a long, controlled fermentation and develop a creamy, sweetish, malty-umami aroma. The sharpness of the raw onion disappears entirely.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do they taste like?\u003c\/strong\u003e\u003cbr\u003e\nSoft, dark and sweetish with a distinct umami. They are faintly reminiscent of balsamic, soy sauce and dried fruit, without any sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use them?\u003c\/strong\u003e\u003cbr\u003e\nIn risotto, pasta, gravies and stews, with burgers, tartare and cheese, or in dressings and marinades. Even a small amount adds plenty of depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, keep refrigerated and use within a few weeks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are black fermented onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Onions that turn dark through a long, controlled fermentation and develop a creamy, sweetish, malty-umami aroma. The sharpness of the raw onion disappears entirely.\"}},{\"@type\":\"Question\",\"name\":\"What do they taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Soft, dark and sweetish with a distinct umami. They are faintly reminiscent of balsamic, soy sauce and dried fruit, without any sharpness.\"}},{\"@type\":\"Question\",\"name\":\"How do I use them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In risotto, pasta, gravies and stews, with burgers, tartare and cheese, or in dressings and marinades. Even a small amount adds plenty of depth.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"After opening, keep refrigerated and use within a few weeks.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564431315210,"sku":"21262","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zwiebeln_schwarz_fermentiert_a14b3442-6e5b-42af-9f44-02306872886e-731401.jpg?v=1736522841"},{"product_id":"sylter-wildbeerensalz","title":"Sylt Wild Berry Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSylt wild berry salt – a fine-fruity seasoning salt with elderberry and lingonberry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAll-natural Sylt sea salt combined with black pepper, elderberries, lingonberries and wild blueberries – blended and packed in our workshop in Klingenberg am Main. The fine-fruity berry sweetness meets a lightly hot pepper depth, making this salt an aromatic finish for game, poultry and local fish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFruity and lightly sweet from the three kinds of berry, with the mineral saltiness of Sylt sea salt and a discreetly hot pepper note on the finish. The berries also give the salt dark, reddish flecks.\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\u003eAs a finishing salt over the finished dish: ideal with duck breast, game, poultry and local fish. Also with pot roast, root vegetables and – as a surprise – over chocolate cake or dark chocolate. Scatter a pinch just before serving so the berries and pepper keep their aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e No anti-caking agents, so shake briefly before use. Store dry and tightly closed so the salt does not clump.\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 salt with Sylt sea salt and three kinds of berry\u003c\/li\u003e\n\u003cli\u003eFine-fruity sweetness with a fine pepper depth\u003c\/li\u003e\n\u003cli\u003eBlended and packed in 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\u003eFor game, a robust \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e from the mill fits well. If you are after pure finishing salts, you will find them in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt collection\u003c\/strong\u003e\u003c\/a\u003e. More seasoning salts are in the \u003ca href=\"\/en\/collections\/gewurzsalze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eseasoned salts\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 Sylt wild berry salt good for?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt for duck breast, game, poultry and local fish, as well as for pot roast and root vegetables. Surprisingly good over chocolate cake too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the salt taste like?\u003c\/strong\u003e\u003cbr\u003e\nFruity and sweet from elderberry, lingonberry and wild blueberry, mineral and salty from the Sylt sea salt, with a discreetly hot pepper note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I cook with it?\u003c\/strong\u003e\u003cbr\u003e\nNo, as a finishing salt scatter it just before serving. That keeps the fine berry and pepper aromas intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003e\nStore it dry and tightly closed and shake briefly before use, as the salt contains no anti-caking agents.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Sylt wild berry salt good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a finishing salt for duck breast, game, poultry and local fish, as well as for pot roast and root vegetables. Surprisingly good over chocolate cake too.\"}},{\"@type\":\"Question\",\"name\":\"What does the salt taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fruity and sweet from elderberry, lingonberry and wild blueberry, mineral and salty from the Sylt sea salt, with a discreetly hot pepper note.\"}},{\"@type\":\"Question\",\"name\":\"Should I cook with it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, as a finishing salt scatter it just before serving. That keeps the fine berry and pepper aromas intact.\"}},{\"@type\":\"Question\",\"name\":\"How do I store it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store it dry and tightly closed and shake briefly before use, as the salt contains no anti-caking agents.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564448289034,"sku":"21552","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sylter_wildbeerensalz-777967.jpg?v=1736522856"},{"product_id":"utah-steinsalz-kilo-beutel","title":"Fine Utah Rock Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUtah rock salt fine, pure natural rock salt from North America\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePure natural rock salt from the ancient primal sea in Utah, which spread across large parts of North America millions of years ago. Mild, clear and mineral. We pack it in a fine grain in our workshop in Klingenberg am Main – without additives, without anti-caking agents.\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 table salt for everyday cooking, salt mills and shakers. It seasons meat, fish, vegetables, pasta and salads and adds a fine accent to soups, sauces and bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool and dry. Pure salt without an anti-caking agent can clump when damp – simply let it dry out again and it loosens on its own.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBrine for juicy chicken in 3 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring 1 l water to the boil with 60 g fine Utah rock salt, a little sugar if you like and one bay leaf until the salt dissolves, then let it cool.\u003c\/li\u003e\n\u003cli\u003ePlace the chicken completely in the cold brine and let it rest in a cool place for 2 to 4 hours.\u003c\/li\u003e\n\u003cli\u003eRinse, pat dry and roast or grill as usual – the meat stays juicy and evenly seasoned.\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\u003eFine rock salt from Utah, North America\u003c\/li\u003e\n\u003cli\u003ePure natural salt crystals from the ancient sea\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for everyday cooking and salt mills\u003c\/li\u003e\n\u003cli\u003eWithout 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\u003eIf you need a coarser grain for the mill and salt crust, reach for the \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt coarse\u003c\/strong\u003e\u003c\/a\u003e. A fine German evaporated salt is the \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz fine\u003c\/strong\u003e\u003c\/a\u003e, and for finishing on the plate our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e is ideal. You'll find more salts in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt selection\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 Utah rock salt?\u003c\/strong\u003e\u003cbr\u003ePure natural rock salt from the ancient primal sea in Utah, North America. It is mined and is mild, clear and mineral, without additives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFine or coarse – which Utah rock salt?\u003c\/strong\u003e\u003cbr\u003eFine salt dissolves quickly and doses evenly, ideal as table salt and for cooking and baking. Coarser for the salt mill and salt crust is the \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt coarse\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use fine Utah rock salt for?\u003c\/strong\u003e\u003cbr\u003eAs an everyday table and cooking salt for meat, fish, vegetables, pasta and salads, as well as for soups, sauces, bread and the salt shaker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the salt contain anti-caking agents or iodine?\u003c\/strong\u003e\u003cbr\u003eNo. It is pure and natural, without anti-caking agents, without iodine and without other additives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does pure salt sometimes clump?\u003c\/strong\u003e\u003cbr\u003eBecause it has no anti-caking agent, pure salt draws together slightly when damp. Stored cool and dry it stays free-flowing.\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 Utah rock salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pure natural rock salt from the ancient primal sea in Utah, North America. It is mined and is mild, clear and mineral, without additives.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Fine or coarse which Utah rock salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Fine salt dissolves quickly and doses evenly, ideal as table salt and for cooking and baking. Coarser for the salt mill and salt crust is the Utah rock salt coarse.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use fine Utah rock salt for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As an everyday table and cooking salt for meat, fish, vegetables, pasta and salads, as well as for soups, sauces, bread and the salt shaker.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the salt contain anti-caking agents or iodine?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. It is pure and natural, without anti-caking agents, without iodine and without other additives.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does pure salt sometimes clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because it has no anti-caking agent, pure salt draws together slightly when damp. Stored cool and dry it stays free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564465852682,"sku":"21623","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Utah_Steinsalz_fein-253018.jpg?v=1736522981"},{"product_id":"utah-steinsalz-beutel","title":"Coarse Utah Rock Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eUtah rock salt coarse, pure natural rock salt from North America in a coarse grain\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePure natural rock salt from the ancient primal sea in Utah, in a coarse grain. Mild, clear and mineral. We pack it in our workshop in Klingenberg am Main – the classic salt quality for the salt mill and salt crust.\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 the salt mill, salt crust, bread dough and fish in a salt crust. It seasons pasta water, brine and roasting salt and adds a clear accent to steak, chicken and root vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool and dry. Pure salt without an anti-caking agent can clump when damp – simply let it dry out again and it loosens on its own.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFish in a salt crust in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 2 kg coarse Utah rock salt with two egg whites and a little water to a damp, sandy consistency.\u003c\/li\u003e\n\u003cli\u003eFill a whole fish such as sea bream with herbs and lemon, place on a bed of salt and cover it completely with the salt mixture.\u003c\/li\u003e\n\u003cli\u003eBake at 200 °C for 30 to 40 minutes until the crust is firm and golden.\u003c\/li\u003e\n\u003cli\u003eBreak open the crust, lift out the fish and fillet it.\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\u003eCoarse rock salt from Utah, North America\u003c\/li\u003e\n\u003cli\u003ePure natural salt crystals from the ancient sea\u003c\/li\u003e\n\u003cli\u003eSuitable for the salt mill and salt crusts\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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 shaker and everyday cooking, use the \u003ca href=\"\/en\/products\/utah-steinsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt fine\u003c\/strong\u003e\u003c\/a\u003e. A coarse German evaporated salt is the \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz coarse\u003c\/strong\u003e\u003c\/a\u003e, and for finishing on the plate our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e is ideal. You'll find more salts in our \u003ca href=\"\/en\/collections\/salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esalt selection\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 coarse Utah rock salt?\u003c\/strong\u003e\u003cbr\u003ePure, coarsely ground rock salt from the ancient primal sea in Utah, North America. Mild, clear and mineral, without additives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUtah coarse or fine – which should I use?\u003c\/strong\u003e\u003cbr\u003eCoarse salt is ideal for the salt mill, salt crust and roasting salt. For even seasoning at the stove and in the shaker use the fine \u003ca href=\"\/en\/products\/utah-steinsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt fine\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use coarse Utah rock salt for?\u003c\/strong\u003e\u003cbr\u003eFor the salt mill, salt crust and bread dough, for pasta water and brine, and as a roasting salt for steak, chicken and root vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the coarse salt suitable for the salt mill?\u003c\/strong\u003e\u003cbr\u003eYes. The coarse grain is ideal for standard salt mills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does pure salt sometimes clump?\u003c\/strong\u003e\u003cbr\u003eBecause it has no anti-caking agent, pure salt draws together slightly when damp. Stored cool and dry it stays free-flowing.\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 coarse Utah rock salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Pure, coarsely ground rock salt from the ancient primal sea in Utah, North America. Mild, clear and mineral, without additives.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Utah coarse or fine which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Coarse salt is ideal for the salt mill, salt crust and roasting salt. For even seasoning at the stove and in the shaker use the fine Utah rock salt fine.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use coarse Utah rock salt for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For the salt mill, salt crust and bread dough, for pasta water and brine, and as a roasting salt for steak, chicken and root vegetables.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the coarse salt suitable for the salt mill?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. The coarse grain is ideal for standard salt mills.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does pure salt sometimes clump?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because it has no anti-caking agent, pure salt draws together slightly when damp. Stored cool and dry it stays free-flowing.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.de","offers":[{"title":"Default Title","offer_id":50564466868490,"sku":"21626","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Utah_Steinsalz_grob-355405.jpg?v=1736522984"},{"product_id":"wuerzpaste-gemuesebruehe","title":"Vegetable Stock Seasoning Paste","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVegetable stock seasoning paste, a concentrated stock base without additives\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVegetable stock seasoning paste is the ready-made stock base with which you can set up an honest soup or a stew fond in seconds. We produce it in our workshop in Klingenberg am Main with fresh vegetables, naturally pure salts and fine spices, a joint composition by Ingo Holland and Stefan Marquard. Salt, leek, celery, onions, carrots, tomato paste, parsnip, mushrooms and parsley root form the base, rounded off with our Vadouvan blend and a pinch of juniper. Full-bodied, clear in taste, without flavour enhancers.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA stock base for beef, poultry and vegetable stocks, stews, soups and sauces. Standard dosage: one teaspoon or around 25 g per half litre of liquid. Also a pro tip as a seasoning finish for risotto, gravy and braised dishes. Store cool after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the paste contains salt and is concentrated. Dose carefully when cooking and adjust the seasoning at the end.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eQuick vegetable stock in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring half a litre of water to the boil in a pot, stir in a heaped teaspoon of vegetable stock seasoning paste.\u003c\/li\u003e\n\u003cli\u003eLet simmer quietly for three minutes, optionally add a few carrot slices or leek, season with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA plant-based seasoning paste with fresh vegetables and Vadouvan\u003c\/li\u003e\n\u003cli\u003eDeveloped with Ingo Holland and Stefan Marquard\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 stock base, soup seasoning and sauce spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor mushroom and soy-sauce depth in braised dishes, reach for the \u003ca href=\"\/en\/products\/wuerzpaste-umami\"\u003e\u003cstrong\u003eUmami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. For vegetable dishes and stews, our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e is the right seasoning. Classic companions are \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\"\u003e\u003cstrong\u003ebuttered-bread spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\"\u003e\u003cstrong\u003esalad spice with garden herbs\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\"\u003e\u003cstrong\u003emashed-potato spice\u003c\/strong\u003e\u003c\/a\u003e. You can also get to know the Vadouvan component on its own as \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose vegetable stock seasoning paste correctly?\u003c\/strong\u003e\u003cbr\u003eStandard dosage: one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between vegetable stock seasoning paste and Umami seasoning paste?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does the seasoning paste keep after opening?\u003c\/strong\u003e\u003cbr\u003eKeep it sealed in the fridge and use within a few weeks. In our experience, a 150 g jar lasts you two to three months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich allergens does the paste contain?\u003c\/strong\u003e\u003cbr\u003eThe vegetable stock seasoning paste contains celery, mustard and peanut oil (in the Vadouvan component). In case of allergies the product should not be used.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose vegetable stock seasoning paste correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Standard dosage one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between vegetable stock seasoning paste and Umami seasoning paste?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.\"}},{\"@type\":\"Question\",\"name\":\"How long does the seasoning paste keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep it sealed in the fridge and use within a few weeks. In our experience a 150 g jar lasts you two to three months.\"}},{\"@type\":\"Question\",\"name\":\"Which allergens does the vegetable stock seasoning paste contain?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The vegetable stock seasoning paste contains celery, mustard and peanut oil in the Vadouvan component. In case of allergies the product should not be used.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564468900106,"sku":"21636","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gemuesebruehe-793269.jpg?v=1736522883"},{"product_id":"wuerzpaste-umami","title":"Umami seasoning paste","description":"\u003cp\u003e \u003cb\u003eSpicy paste creation by Ingo Holland \u003cspan\u003e†\u003c\/span\u003e \u0026amp; Stefan Marquard.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e Easy to dose and made exclusively with natural ingredients. \u003cu\u003e\u003cbr\u003e(\u003c\/u\u003e 1 tsp or 25 g to ½ l liquid)\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eUse:\u003c\/u\u003e \u003cbr\u003eThis seasoning paste will make your taste buds explode! Ingredients like shiitake and tomatoes create that magical umami moment with a typically spicy and savory flavor experience. Try it as a finishing touch to all kinds of sauces.\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Stefan Marquard \u0026amp; Ingo Holland \u003cspan\u003e†\u003c\/span\u003e – two friends from the top gastronomy with one goal:\u003cbr\u003e The development of intense seasoning pastes with only natural ingredients – without any additives! The result: three spicy pastes with the Marquard \u0026amp; Holland combination!\u003cbr\u003e It's fun to read the label on our seasoning pastes:\u003c\/p\u003e\n\n\u003ctable class=\"table table-bordered\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + fresh vegetables\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no iodized salts\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + pure natural salts\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e - no flow aids\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e + finest spices \u0026amp; herbs\u003c\/td\u003e\n\n\u003ctd\u003e - no hidden flavor enhancers\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e ...as always in genuine Gewürzamt quality! \u003cbr\u003eHolland \u0026amp; Marquard have both been awarded a Michelin star for their culinary skills and earned 18 points in the Gault Millau guide. Back in the 1980s, the two friends were already cooking together in Swiss restaurants. \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg style=\"max-width: 100%;\" src=\"https:\/\/www.altesgewuerzamt.de\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-filename=\"Paste_Umami.png\" data-filepath=\"\/\/www.altesgewuerzamt.de\/out\/pictures\/ddmedia\/Paste_Umami.png\" data-source=\"media\" class=\"dd-wysiwyg-media-image\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e \u003cu\u003eIngredients:\u003c\/u\u003e\u003cbr\u003e Seasoning (tomato concentrate, parsnip), salt, shiitake, \u003cb\u003eCELERY\u003c\/b\u003e , leek, tomato paste, rapeseed oil, carrot, sugar, roasted onion (onion, sunflower oil), spice mix (onion, garlic, \u003cb\u003eMUSTARD\u003c\/b\u003e , urd bean, lentils, fenugreek, cumin, salt, fennel, turmeric, \u003cb\u003ePEANUT OIL\u003c\/b\u003e , curry leaves), parsnip, garlic ferm., herbs, \u003cb\u003eMUSTARD\u003c\/b\u003e , pepper, turmeric, nutmeg, allspice, clove.\u003c\/p\u003e\n\n\u003cp\u003e Keep refrigerated after opening.\u003c\/p\u003e\n\n\u003cp\u003e \u003cu\u003eNutritional values:\u003c\/u\u003e\u003cbr\u003e Energy (in kJ) 778, Energy (in kcal) 199, Fat (in g) 7.2, of which saturates (in g) \u0026lt; 0.5, Carbohydrates (in g) 21, of which sugars (in g) 18, Protein (in g) 6.5, Salt (in g) 16.0, Fiber (in g) -\u003c\/p\u003e","brand":"www.altesgewuerzamt.de","offers":[{"title":"Default Title","offer_id":50564474372362,"sku":"21751","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wuerzpaste_umami-114840.jpg?v=1736522884"},{"product_id":"vanille-alor","title":"Vanilla Planifolia IDN","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Planifolia Indonesia, a fine vanilla from the island of Alor\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanilla planifolia from the Indonesian island of Alor. Plump, juicy, glossy pods with a complex aromatic profile and a fine, creamy-sweet depth. We sort and pack the pods in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCreamy-sweet and full-bodied with a complex, slightly fruity depth. The plump, oil-rich pod brings plenty of seed and a round, warm vanilla aroma to desserts and baked goods.\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 vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds fine accents to fish, poultry, curries and creative sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla rice pudding in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBring 200 g pudding rice to the boil with 1 l milk, the seeds and pod of one vanilla and 2 tbsp sugar.\u003c\/li\u003e\n\u003cli\u003eLet it swell over low heat for 30 to 35 minutes, stirring often so nothing catches.\u003c\/li\u003e\n\u003cli\u003eRemove the pod and sweeten the rice pudding to taste.\u003c\/li\u003e\n\u003cli\u003eServe with cinnamon sugar or fruit compote.\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\u003ePlanifolia vanilla pod from the island of Alor\u003c\/li\u003e\n\u003cli\u003ePlump, juicy pods with a creamy-sweet depth\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for desserts, baking and creative cooking\u003c\/li\u003e\n\u003cli\u003eWithout 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 balsamic, soft Bourbon note try our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e, for a sharper, classically sweet one our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 makes the vanilla from the island of Alor special?\u003c\/strong\u003e\u003cbr\u003eIt is Vanilla planifolia from Indonesia with plump, oil-rich pods and a complex, creamy-sweet aroma with a slightly fruity depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich vanilla should I use - Planifolia, Tahitensis or Pompona?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia is the classic, creamy all-rounder for vanilla sauce, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e, while the spicy \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona\u003c\/strong\u003e\u003c\/a\u003e with its tobacco note also refines savoury dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. This pod is the same species but comes from Indonesia and has its own creamy-sweet profile.\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 makes the vanilla from the island of Alor special?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It is Vanilla planifolia from Indonesia with plump, oil-rich pods and a complex, creamy-sweet aroma with a slightly fruity depth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which vanilla should I use Planifolia, Tahitensis or Pompona?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia is the classic, creamy all-rounder for vanilla sauce, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the Vanille Tahitensis, while the spicy Vanille Pompona with its tobacco note also refines savoury dishes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. This pod is the same species but comes from Indonesia and has its own creamy-sweet profile.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564489576714,"sku":"21838","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanille-Alor-482662.jpg?v=1736523081"},{"product_id":"gewurzamt-einmaleins","title":"Gewürzamt ABC","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGewürzamt ABC, the four basic spices from the Klingenberg workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Gewürzamt ABC is the ideal introduction to the world of workshop spices. The elegant gift box contains four small spice tins with the most important basic spices that should not be missing in any kitchen, 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 is included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/utah-steinsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eUtah rock salt fine (85 g)\u003c\/strong\u003e\u003c\/a\u003e, a mild rock salt from the salt mines of Utah, ideal as an everyday salt\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSweet paprika (38 g)\u003c\/strong\u003e\u003c\/a\u003e, deep red, aromatic and mild, indispensable for goulash, chicken and sauces\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/schwarzer-kerala-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBlack Kerala pepper (30 g)\u003c\/strong\u003e\u003c\/a\u003e, a robust black pepper from India, for meat, pasta and freshly milled\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg (30 g)\u003c\/strong\u003e\u003c\/a\u003e, whole, for fresh grating, for béchamel, spinach, mashed potato and Christmas baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUtah rock salt fine as an everyday and finishing salt. Sweet paprika for goulash, paprika chicken, lecsó and sauces. Kerala pepper from the mill over steak, pasta and salads. Nutmeg freshly grated in béchamel, mashed potato, spinach and cake batter.\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\u003eFour basic spices in an elegant magnetic box with a foam inlay\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003cli\u003eExternal box dimensions 220 × 90 × 75 mm\u003c\/li\u003e\n\u003cli\u003eAn ideal start for home cooks and as a gift\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 would like to expand the ABC: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e for braised dishes, \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for vegetable dishes and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e for Indian classics. A matching mortar recommendation: the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGigant granite mortar\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 included in the Gewürzamt ABC?\u003c\/strong\u003e\u003cbr\u003e\nFour small spice tins: Utah rock salt fine (85 g), sweet paprika (38 g), black Kerala pepper (30 g) and nutmeg (30 g), in an elegant magnetic box with a foam inlay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the ABC suitable for?\u003c\/strong\u003e\u003cbr\u003e\nIdeal for everyone who wants to start with workshop spices, and as a gift for home cooks who want to equip their kitchen with high-quality basics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spices also available individually?\u003c\/strong\u003e\u003cbr\u003e\nYes, all four spices are also available individually in our shop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the spices correctly?\u003c\/strong\u003e\u003cbr\u003e\nCool, dry and protected from light. The high-quality aroma tins protect against loss of aroma, and nutmeg is best grated fresh just before use.\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 included in the Gewürzamt ABC?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Four small spice tins, Utah rock salt fine 85 g, sweet paprika 38 g, black Kerala pepper 30 g and nutmeg 30 g, in an elegant magnetic box with a foam inlay.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who is the Gewürzamt ABC suitable for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ideal for everyone who wants to start with workshop spices, and as a gift for home cooks who want to equip their kitchen with high-quality basics.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the spices of the ABC also available individually?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, all four spices are also available individually in our shop.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the spices of the ABC correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Cool, dry and protected from light. The high-quality aroma tins protect against loss of aroma, and nutmeg is best grated fresh just before use.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564519166218,"sku":"22140","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Gewuerzamt-Einmaleins_innen_web.png?v=1747310357"},{"product_id":"veggiekuche","title":"Veggie Kitchen","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVeggie Kitchen, a gift box with six spices for plant-based cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSix blends that add depth to your vegetable cooking with no effort - from the hearty all-rounder through fresh salad herbs to Thomas Vilgis' dark umami blend. We compose the blends in our workshop in Klingenberg am Main. With one reach you bring plenty of flavour to vegetables, potatoes, salads, soups and pulses.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e (35 g) - savoury all-purpose blend for vegetables and soups\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKartoffelstampfgewürz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - for mash, fried potatoes and roast vegetables\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/salatgewuerz-gartenkraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSalatgewürz Gartenkräuter\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fresh herb blend for salads and dressings\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/tomaten-paradeisersalz-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTomaten-Paradeisersalz\u003c\/strong\u003e\u003c\/a\u003e (40 g) - fruity vegetable salt for tomatoes and antipasti\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVilgis Erde\u003c\/strong\u003e\u003c\/a\u003e (25 g) - dark umami blend for vegetables and braises\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e - spice blend for red lentils and dal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEach tin covers a different part of the plant-based kitchen: savoury all-rounders for vegetables and soups, herbs for salads, a vegetable salt for tomato dishes and a masala for pulses. Stir the blends in while cooking or use them as a finish over the finished dish. You can reorder your favourites in full size afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e toast the masala and the Erde briefly in oil or stock so they release their full aroma. Add the salad blend and the vegetable salt only at the end so the herb notes stay fresh.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed Lentil Dal in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse 200 g red lentils in cold water until the water runs clear.\u003c\/li\u003e\n\u003cli\u003eSweat one finely diced onion and a little garlic in oil until translucent, then toast 2 tsp \u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e briefly.\u003c\/li\u003e\n\u003cli\u003eAdd the lentils, pour in 600 ml water or vegetable stock and simmer for 15 to 20 minutes until soft, stirring now and then.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve with a squeeze of lemon and fresh coriander.\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\u003eSix spices and blends for vegetarian and vegan cooking\u003c\/li\u003e\n\u003cli\u003eFor vegetables, potatoes, salads, soups and pulses\u003c\/li\u003e\n\u003cli\u003eBlends from our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality magnetic gift box, an elegant present\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\u003eWhen vegetables take the lead, our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock paste\u003c\/strong\u003e\u003c\/a\u003e rounds off soups and braises, while the \u003ca href=\"\/en\/products\/orientalischer-gemusezauber\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOriental vegetable blend\u003c\/strong\u003e\u003c\/a\u003e brings a warm note to roast vegetables and couscous. If you also season at the grill, the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e box is the matching counterpart to give as a gift. You'll find more everyday 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 in the Veggie Kitchen box?\u003c\/strong\u003e\u003cbr\u003eSix spices and blends: Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten-Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the box vegetarian and vegan?\u003c\/strong\u003e\u003cbr\u003eThe box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVeggie Kitchen or Grill Kitchen - which box fits?\u003c\/strong\u003e\u003cbr\u003eThe Veggie Kitchen bundles six blends for plant-based cooking, while the \u003ca href=\"\/en\/products\/grillkuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrill Kitchen\u003c\/strong\u003e\u003c\/a\u003e is geared to grilling. For a purely plant-based kitchen or as a gift for vegetarians the Veggie Kitchen is the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do I find the ingredients and allergens?\u003c\/strong\u003e\u003cbr\u003eEach blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the box make a good gift?\u003c\/strong\u003e\u003cbr\u003eYes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\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 in the Veggie Kitchen box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Six spices and blends Gemüseschmackes, Kartoffelstampfgewürz, Salatgewürz Gartenkräuter, Tomaten Paradeisersalz, Vilgis Erde and Masoor Dal Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the box vegetarian and vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The box is put together for vegetarian and vegan cooking and suits vegetables, potatoes, salads, soups and pulses. The exact details for each blend are on the respective product page.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Veggie Kitchen or Grill Kitchen which box fits?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Veggie Kitchen bundles six blends for plant-based cooking while the Grill Kitchen is geared to grilling. For a purely plant-based kitchen the Veggie Kitchen is the right choice.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where do I find the ingredients and allergens?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Each blend has its own ingredient list. The exact details including allergens are on the respective product page in the shop.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the box make a good gift?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, it comes in a high-quality magnetic box and is a lovely present for vegetarians and food lovers.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564528242954,"sku":"22312","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Veggiekueche_innen_web.png?v=1750719921"},{"product_id":"vanille-pompona","title":"Vanilla Pompona MDG","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Pompona Madagascar, a large spice vanilla with a complex aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanilla pompona from Madagascar, also called spice vanilla. Very large, long pods with a complex aroma, slightly spicy and with a fine tobacco note. A species of its own alongside classic Bourbon vanilla. We sort and pack the pods in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eComplex, slightly spicy and full-bodied with a characteristic tobacco and dried-fruit note. Less sharply sweet than Bourbon vanilla, but with a deep, almost resinous spice that comes into its own in savoury dishes and bold desserts.\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 vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds a refined accent to fish, game, curries and creative sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla beurre blanc for fish in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eReduce two finely diced shallots with 100 ml white wine and 2 tbsp white wine vinegar almost completely.\u003c\/li\u003e\n\u003cli\u003eAdd the seeds of half a Vanille Pompona and the pod, let it infuse briefly and remove the pod.\u003c\/li\u003e\n\u003cli\u003eWhisk in 150 g cold butter in cubes piece by piece, without letting it boil.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and serve immediately with pan-fried fish.\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\u003eSpice vanilla of the Pompona variety from Madagascar\u003c\/li\u003e\n\u003cli\u003eVery large, long pods with a complex aroma\u003c\/li\u003e\n\u003cli\u003eSlightly spicy with a fine tobacco note\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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 classic Bourbon vanilla try our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for a balsamic, soft note our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Vanille Pompona?\u003c\/strong\u003e\u003cbr\u003eA vanilla species of its own (Vanilla pompona), also called spice vanilla. It forms very large, long pods with a complex, slightly spicy aroma and a fine tobacco note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. Pompona is a different species with its own, spicier profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePompona, Tahitensis or Planifolia - which vanilla should I use?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia (Bourbon) is the classic, creamy all-rounder for vanilla sauce and ice cream, the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e shines floral and perfumed in fruity desserts, and the Pompona brings depth with its spicy tobacco note to bold desserts and savoury dishes such as fish and curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\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 Vanille Pompona?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A vanilla species of its own (Vanilla pompona), also called spice vanilla. It forms very large, long pods with a complex, slightly spicy aroma and a fine tobacco note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. Pompona is a different species with its own, spicier profile.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Pompona, Tahitensis or Planifolia which vanilla should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia or Bourbon is the classic, creamy all-rounder for vanilla sauce and ice cream, the Tahitensis shines floral and perfumed in fruity desserts, and the Pompona brings depth with its spicy tobacco note to bold desserts and savoury dishes such as fish and curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564560322826,"sku":"23494","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_pompona-974640.jpg?v=1736522984"},{"product_id":"kartoffelbox","title":"Potato Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePotato box, a gift box with three spices for potato dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. An elegant gift box with three classics for potato dishes, mashed-potato seasoning, a whole nutmeg and Holland's fries seasoning. Versatile and lovingly packaged, the gift for everyone who loves potatoes in every form.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kartoffelstampfgewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emashed-potato seasoning\u003c\/strong\u003e\u003c\/a\u003e (85 g), for creamy mash and potato soups\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e (30 g), to grate fresh for béchamel and mash\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e (140 g), a chip salt for wedges, sauté potatoes and the air fryer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThree coordinated components for every potato variation, mashed potato, sauté potatoes, chips, wedges, croquettes, rösti, bakes and garlic mash. Grate the whole nutmeg fresh over the finished mash for the best result.\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 gift box with three classics for potato dishes\u003c\/li\u003e\n\u003cli\u003eMashed-potato seasoning, nutmeg and Holland's fries seasoning\u003c\/li\u003e\n\u003cli\u003eFrom the workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eHigh-quality gift packaging\u003c\/li\u003e\n\u003cli\u003eAn ideal gift for potato lovers and hobby cooks\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 grating the nutmeg fresh: \u003ca href=\"\/en\/products\/muskatmuhle-2-in-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg Mill 2 in 1\u003c\/strong\u003e\u003c\/a\u003e. Complementary blends: \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for roast vegetables as a side, \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eButterbrot-Gewürz\u003c\/strong\u003e\u003c\/a\u003e for bread. A salt classic: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. To expand the range: \u003ca href=\"\/en\/products\/gewurzeinmaleins-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzeinmaleins\u003c\/strong\u003e\u003c\/a\u003e with 27 blends.\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's in the potato box?\u003c\/strong\u003e\u003cbr\u003eThree spices, mashed-potato seasoning (85 g) for mash, a whole nutmeg (30 g) to grate fresh and Holland's fries seasoning (140 g) for chips and sauté potatoes, in a high-quality gift box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the potato box for?\u003c\/strong\u003e\u003cbr\u003eFor potato lovers, hobby cooks, young households and anyone who wants to upgrade their everyday potato cooking. Also ideal as a wedding, housewarming or birthday gift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a grater for the nutmeg?\u003c\/strong\u003e\u003cbr\u003eYes, the nutmeg comes whole, best grated fresh. Recommendation: \u003ca href=\"\/en\/products\/muskatmuhle-2-in-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNutmeg Mill 2 in 1\u003c\/strong\u003e\u003c\/a\u003e by Microplane.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the spices?\u003c\/strong\u003e\u003cbr\u003eStore dry and well sealed, then the aromas keep for a long time. The whole nutmeg keeps especially well and should only be opened when you grate it.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is in the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Three spices, mashed-potato seasoning 85 g for mash, a whole nutmeg 30 g to grate fresh and Holland's fries seasoning 140 g for chips and sauté potatoes, in a high-quality gift box.\"}},{\"@type\":\"Question\",\"name\":\"Who is the potato box for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For potato lovers, hobby cooks, young households and anyone who wants to upgrade their everyday potato cooking. Also ideal as a wedding, housewarming or birthday gift.\"}},{\"@type\":\"Question\",\"name\":\"Do I need a grater for the nutmeg from the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, the nutmeg comes whole, best grated fresh. Recommendation Nutmeg Mill 2 in 1 by Microplane.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the spices from the potato box?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry and well sealed, then the aromas keep for a long time. The whole nutmeg keeps especially well and should only be opened when you grate it.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564587782410,"sku":"22832","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kartoffelbox_innen-498026.jpg?v=1736523301"},{"product_id":"curry-set","title":"Curry Set","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Set, nine curry blends from around the world to discover\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Curry Set is our tasting box for everyone who wants to explore the variety of the curry world. Nine of our most popular curry blends, from very mild to boldly hot, each in the handy 7 g tubo sample size. We mix and fill every variety by hand in our workshop in Klingenberg am Main. A lovely gift idea for hobby cooks and an ideal way to find your favourite varieties.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNine curry blends in the 7 g tubo sample size:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with vanilla and orange\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e – very mild, for the whole family\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e – fresh and green with a Thai character\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e – South Indian, fruity with star anise\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e – North Indian and balanced\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e – strongly roasted and piquant\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e – bold with a high chili content\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with a violet shimmer\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kaffee-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCoffee Curry\u003c\/strong\u003e\u003c\/a\u003e – with roasted coffee, bold and aromatic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eToast each variety briefly in hot oil or ghee before adding vegetables, meat or coconut milk. This way you find your favourite for curries, rice dishes, marinades and vegetarian bowls. Tip: label your favourites and reorder them later in the large tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the heat levels range from very mild (Maharadja) to bold (Kashmir, Anapurna). Work your way up to the hotter varieties carefully.\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\u003eNine curry blends in the 7 g tubo sample size\u003c\/li\u003e\n\u003cli\u003eFrom very mild to boldly hot, from different regions\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\u003eA lovely gift idea and an ideal introduction to the curry world\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\u003eYou can get your favourite from the set in the large tin afterwards in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry and Masala collection\u003c\/strong\u003e\u003c\/a\u003e. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\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 a great choice. Find more 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\u003eWhich curries are in the set?\u003c\/strong\u003e\u003cbr\u003e\nNine varieties: Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot are the curries in the set?\u003c\/strong\u003e\u003cbr\u003e\nThe range goes from very mild (Maharadja, Mumbai) through balanced (Goa, Jaipur, Hara) to boldly hot (Anapurna, Kashmir). So you find exactly your heat level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Curry Set suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I reorder my favourite variety?\u003c\/strong\u003e\u003cbr\u003e\nYes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like 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\": \"Which curries are in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nine varieties, namely Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot are the curries in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The range goes from very mild with Maharadja and Mumbai through balanced with Goa, Jaipur and Hara to boldly hot with Anapurna and Kashmir. So you find exactly your heat level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Curry Set suitable as a gift?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I reorder my favourite variety?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564615635210,"sku":"23091","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/probierbox_curry_2-587074.jpg?v=1742208211"},{"product_id":"lakritzsaft","title":"Liquorice Extract","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLiquorice extract – real unsweetened liquorice for ice cream and jam\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Real liquorice, unsweetened and without further ingredients – a concentrated, intense liquorice aroma from the root of the liquorice plant for patisserie and jam.\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 for liquorice ice cream: crush a small piece in a mortar and add a knife tip to the vanilla ice base for the ice-cream machine, raising the sugar content slightly. Also suitable for cherry jam, chocolate desserts, panna cotta and caramel sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Contains liquorice root. In case of high blood pressure, excessive consumption should be avoided. Dose very sparingly, as the aroma is highly concentrated. Store dry and well sealed.\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\u003eReal unsweetened liquorice from liquorice root\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from our own production\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for ice cream, jam and patisserie\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\u003eTo nibble: \u003ca href=\"\/en\/products\/lakritze-bonbons\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLiquorice Sweets\u003c\/strong\u003e\u003c\/a\u003e. For patisserie: \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/back-set\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking set\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 liquorice extract?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly. A knife tip of the piece crushed in a mortar is enough for a base, as the aroma is highly concentrated and unsweetened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the liquorice extract sweetened?\u003c\/strong\u003e\u003cbr\u003e\nNo. It is pure, unsweetened liquorice from liquorice root, with no further ingredients. Sweetness comes only from the respective recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is liquorice extract good for?\u003c\/strong\u003e\u003cbr\u003e\nFor liquorice ice cream, cherry jam, chocolate desserts, panna cotta and caramel sauces, wherever an intense liquorice aroma is needed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs there anything to bear in mind?\u003c\/strong\u003e\u003cbr\u003e\nThe product contains liquorice root. In case of high blood pressure, excessive consumption should be avoided. Dose sparingly.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I dose liquorice extract?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly. A knife tip of the piece crushed in a mortar is enough for a base, as the aroma is highly concentrated and unsweetened.\"}},{\"@type\":\"Question\",\"name\":\"Is the liquorice extract sweetened?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. It is pure, unsweetened liquorice from liquorice root, with no further ingredients. Sweetness comes only from the respective recipe.\"}},{\"@type\":\"Question\",\"name\":\"What is liquorice extract good for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For liquorice ice cream, cherry jam, chocolate desserts, panna cotta and caramel sauces, wherever an intense liquorice aroma is needed.\"}},{\"@type\":\"Question\",\"name\":\"Is there anything to bear in mind?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The product contains liquorice root. In case of high blood pressure, excessive consumption should be avoided. Dose sparingly.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564639162634,"sku":"23290","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/lakritzsaft_gepresst-986516.jpg?v=1736342674"},{"product_id":"vanille-tahiti-l","title":"Vanilla Tahitensis PYF","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF, a floral-sweet vanilla pod for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanille Tahitensis brings a strong, floral aroma with notes of almond, cherry and anise to your desserts - finer and more perfumed than classic Bourbon vanilla. It comes from French Polynesia and is a hybrid of Vanilla planifolia and Vanilla pompona. We produce the pods in our workshop in Klingenberg am Main and pack them there. The profile: a floral opening, a full-bodied middle and a long aromatic depth.\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\u003eSpectacular for desserts, panna cotta, crème brûlée, ice cream and mousse. It refines fruit salad, marinated strawberries, exotic fruit and fine patisserie. Also for vanilla sugar, soufflés and champagne cocktails. Its floral aroma shows best in cold and fruity dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e slit the pod lengthways, scrape out the seeds and let both infuse - the empty pod still gives plenty of aroma to milk, cream or sugar. Do not heat Tahitensis vanilla strongly; its delicate aroma develops best in cold or lukewarm dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla panna cotta in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eGently warm 500 ml cream with the seeds of half a vanilla pod and the scraped pod, without boiling.\u003c\/li\u003e\n\u003cli\u003eStir in 60 g sugar, dissolve three soaked sheets of gelatine in it and remove the pod.\u003c\/li\u003e\n\u003cli\u003ePour the cream into moulds and chill for at least four hours.\u003c\/li\u003e\n\u003cli\u003eTurn out and serve with marinated strawberries or a fruit coulis.\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\u003eVanilla Tahitensis from French Polynesia, a hybrid of planifolia and pompona\u003c\/li\u003e\n\u003cli\u003eFloral-sweet profile with almond, cherry and anise notes\u003c\/li\u003e\n\u003cli\u003eWhole pods, produced in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for patisserie, desserts and fruit\u003c\/li\u003e\n\u003cli\u003eWithout 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\u003eIf you want the classic, creamy vanilla taste, reach for the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for something darker and more chocolatey try the \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona MDG\u003c\/strong\u003e\u003c\/a\u003e. For quick seasoning without scraping, our \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e fits well, and the \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e add a related, hay-sweet accent. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Vanille Tahitensis best for?\u003c\/strong\u003e\u003cbr\u003eFor cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tahitensis and Planifolia?\u003c\/strong\u003e\u003cbr\u003eTahitensis is more floral and perfumed with notes of almond and cherry, while the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia\u003c\/strong\u003e\u003c\/a\u003e from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from the pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla pods?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time; a jar of sugar with a pod becomes vanilla sugar on the side.\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 Vanille Tahitensis best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Tahitensis and Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tahitensis is more floral and perfumed with notes of almond and cherry, while the Vanille Planifolia from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from the pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla pods?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time, a jar of sugar with a pod becomes vanilla sugar on the side.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564651417866,"sku":"23366","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanilleschote_Tahitensis_Franzoesisch-Polynesien_2_23366_web.png?v=1747310354"},{"product_id":"vanille-madagaskar-5","title":"Vanilla Planifolia MDG","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Planifolia Madagascar, the Bourbon vanilla as a benchmark\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBourbon vanilla from Madagascar is regarded as the benchmark among vanilla varieties. Fully ripe harvested, traditionally fermented and slowly dried pods of \u003cem\u003eVanilla planifolia\u003c\/em\u003e with an intense, creamy aroma. We sort and pack them in our workshop in Klingenberg am Main. Two pods per pack.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFull-bodied, sweet and slightly woody with a buttery depth that synthetic vanillin never reaches. The oily, dark-brown pod is easy to hollow out and releases plenty of seed.\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 crème brûlée, panna cotta, vanilla ice cream, yeast dough and homemade vanilla sugar. You can simmer the whole pod in milk, compote, mulled wine or gravies for a subtle, warm vanilla aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic crème brûlée in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat 500 ml cream with the seeds and pod of one vanilla to around 80 °C and let it infuse for 20 minutes, then remove the pod.\u003c\/li\u003e\n\u003cli\u003eWhisk five egg yolks with 80 g sugar until creamy and slowly stir in the warm cream.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into ramekins and set in a water bath at 150 °C for about 50 minutes.\u003c\/li\u003e\n\u003cli\u003eChill and, before serving, sprinkle with brown sugar and caramelise.\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\u003eReal Bourbon vanilla (Vanilla planifolia) from Madagascar\u003c\/li\u003e\n\u003cli\u003eFull-bodied, sweet, slightly woody with a buttery depth\u003c\/li\u003e\n\u003cli\u003eWhole pods with plenty of seed, two per pack\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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 balsamic, soft Bourbon note try our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e, for a creamy-sweet, slightly fruity profile the \u003ca href=\"\/en\/products\/vanille-alor\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia IDN\u003c\/strong\u003e\u003c\/a\u003e from the island of Alor. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eBourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. These pods come from Madagascar, the most important growing region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlanifolia, Tahitensis or Pompona - which vanilla should I use?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e, while the spicy \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona\u003c\/strong\u003e\u003c\/a\u003e with its tobacco note also refines savoury dishes such as fish and curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pods are included?\u003c\/strong\u003e\u003cbr\u003eTwo carefully selected vanilla pods per pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\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 Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. These pods come from Madagascar, the most important growing region.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Planifolia, Tahitensis or Pompona which vanilla should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the Vanille Tahitensis, while the spicy Vanille Pompona with its tobacco note also refines savoury dishes such as fish and curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many pods are included?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Two carefully selected vanilla pods per pack.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564674617610,"sku":"23429","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_madagascar-144712.jpg?v=1736523082"},{"product_id":"vanille-planifolia-4","title":"Vanilla Planifolia, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Planifolia, ground Bourbon vanilla for baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully ground, dried Vanilla planifolia pod, the classic Bourbon vanilla. Sweet, dark-aromatic and evenly soft, easy to dose for doughs, creams and baked goods. We grind and pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweet and full-bodied with the typical dark, balsamic Bourbon depth. The fine powder spreads evenly through dough and gives pastries and creams a round, warm vanilla aroma.\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\u003eExcellent for vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen. It refines panna cotta, crème brûlée, vanilla ice cream and quark desserts. A knife tip is enough, and the powder can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla kipferl in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 200 g flour, 100 g ground almonds, 70 g sugar and 1 tsp ground Vanille Planifolia.\u003c\/li\u003e\n\u003cli\u003eAdd 200 g cold butter and quickly knead into a smooth shortcrust dough, then chill for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eShape the dough into rolls, divide into pieces and bend into little crescents.\u003c\/li\u003e\n\u003cli\u003eBake at 180 °C for 10 to 12 minutes and roll in vanilla icing sugar while still warm.\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\u003eGround Bourbon vanilla (Vanilla planifolia)\u003c\/li\u003e\n\u003cli\u003eSweet, dark-aromatic and evenly soft\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for baking, patisserie and desserts\u003c\/li\u003e\n\u003cli\u003eWithout 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\u003eIf you prefer to scrape out fresh seeds, reach for a whole pod - such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar or the \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 ground Vanille Planifolia?\u003c\/strong\u003e\u003cbr\u003eA fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen, as well as for panna cotta, crème brûlée, vanilla ice cream and quark desserts. It can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the vanilla powder?\u003c\/strong\u003e\u003cbr\u003eA knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of 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 ground Vanille Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen, as well as for panna cotta, crème brûlée, vanilla ice cream and quark desserts. It can be stirred in directly without scraping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the Vanille Planifolia MDG is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the vanilla powder?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564677107978,"sku":"23445","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_planifolia-327999.jpg?v=1736522869"},{"product_id":"vanille-tahitensis-3","title":"Vanilla Tahitensis, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Tahitensis, a floral-aromatic vanilla for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully ground, dried Vanilla Tahitensis pod, a hybrid of Vanilla planifolia and Vanilla pompona. Intriguing flower-like aromas with a long aromatic depth. We grind and pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eStrongly floral and elegant with notes of anise, cherry and exotic flowers. Less sharply sweet than Bourbon vanilla, but with a long, perfumed finish that makes fine desserts 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\u003eExcellent for vanilla sugar, yeast dough, shortcrust pastry and fine patisserie. It refines panna cotta, crème brûlée, ice cream and mousse and adds an accent to fruit salad, marinated berries and exotic fruit. A knife tip is enough, and the powder can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla sablés in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 250 g flour, 100 g sugar, a pinch of salt and 1 tsp ground Vanille Tahitensis.\u003c\/li\u003e\n\u003cli\u003eAdd 150 g cold butter in pieces and one egg yolk and quickly knead into a smooth dough.\u003c\/li\u003e\n\u003cli\u003eShape the dough into a roll, chill for 30 minutes and cut into slices.\u003c\/li\u003e\n\u003cli\u003eBake at 175 °C top and bottom heat for 12 to 15 minutes until golden.\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\u003eGround Vanilla Tahitensis with a floral aroma\u003c\/li\u003e\n\u003cli\u003eHybrid of Vanilla planifolia and Vanilla pompona\u003c\/li\u003e\n\u003cli\u003eLong, perfumed finish with anise and flower notes\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout 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 classic Bourbon vanilla try our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for a balsamic, soft note our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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 Vanille Tahitensis?\u003c\/strong\u003e\u003cbr\u003eA vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. Tahitensis is a different species with its own, more floral profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground Tahitensis vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF\u003c\/strong\u003e\u003c\/a\u003e are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of 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 Vanille Tahitensis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. Tahitensis is a different species with its own, more floral profile.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground Tahitensis vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the Vanille Tahitensis PYF are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564679336202,"sku":"23500","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanille_Tahitensis-360520.jpg?v=1736522985"},{"product_id":"backbox","title":"Baking Box","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaking Box, nine baking spices in tasting size for the whole baking season\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Baking Box is a gift box with a curated selection of our most popular baking spices and aromas, freshly filled in our manufactory in Klingenberg am Main. Nine spices in a handy tasting size, put together for biscuits, cakes, gingerbread and winter baking. The exact contents vary by season and are matched to the current baking season.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's inside?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNine baking spices and aromas in tasting size from our range, for example:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBackstubengeheimnis and a chocolate baking blend\u003c\/li\u003e\n\u003cli\u003eground cinnamon blossoms and ground orange peel\u003c\/li\u003e\n\u003cli\u003eQuatre Épices and Bourbon spiced sugar\u003c\/li\u003e\n\u003cli\u003eFranconian and Klingenberg bread spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The selection changes with the season. In winter the focus is on gingerbread and stollen, at other times on cakes and pastries.\u003c\/p\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 would rather have three classics on their own, reach for the \u003ca href=\"\/en\/products\/back-set\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaking Set\u003c\/strong\u003e\u003c\/a\u003e. You will find more baking spices in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking\u003c\/strong\u003e\u003c\/a\u003e collection, and more gift ideas under \u003ca href=\"\/en\/collections\/geschenkboxen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egift boxes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epresents\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 included in the Baking Box?\u003c\/strong\u003e\u003cbr\u003e\nNine baking spices and aromas in tasting size from our manufactory, such as Backstubengeheimnis, ground cinnamon blossoms, Quatre Épices and Bourbon spiced sugar. The exact contents change with the baking season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is the Baking Box for?\u003c\/strong\u003e\u003cbr\u003e\nFor anyone who likes to bake and as a gift for hobby bakers. The tasting size lets you try many spices before buying your favourites in a full tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the contents vary?\u003c\/strong\u003e\u003cbr\u003e\nYes, the selection is seasonal and matched to the current baking season. So the box suits gingerbread and stollen in winter and cakes and pastries at other times.\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 included in the Baking Box?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Nine baking spices and aromas in tasting size from our manufactory, such as Backstubengeheimnis, ground cinnamon blossoms, Quatre Épices and Bourbon spiced sugar. The exact contents change with the baking season.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Who is the Baking Box for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For anyone who likes to bake and as a gift for hobby bakers. The tasting size lets you try many spices before buying your favourites in a full tin.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do the contents vary?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, the selection is seasonal and matched to the current baking season. So the box suits gingerbread and stollen in winter and cakes and pastries at other times.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564681957642,"sku":"23512","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Backbox2-615869.jpg?v=1737111610"},{"product_id":"bockshornkleesaat-churfranken","title":"Fenugreek Seeds Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFenugreek seeds from Churfranken, the malty heart of Indian curries\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFenugreek seed, also called fenugreek or Greek hay, is a base ingredient in almost every Indian curry and masala. Our seeds come from regional cultivation in Churfranken and have a characteristic malty, lightly bitter-sweet aroma that unfolds clearly when roasted in a dry pan. As a regional alternative to imported goods, the Churfranken harvest convinces with fresh aromatics and short transport routes.\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\u003eRoast the seeds briefly in a dry pan, this lifts the malty aroma and takes away some bitterness. Then season curries, masalas, lentil dishes and tomato sauces with them. Added as part of panch phoron or as a tadka over a dal, the seed develops its typical flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e fenugreek quickly turns bitter if it roasts too dark. Heat it only until it is fragrant and lightly coloured, and use it sparingly, as the aroma is intense.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTomato dal with fenugreek in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook 200 g of red lentils soft with 600 ml of water and a pinch of turmeric in about 20 minutes.\u003c\/li\u003e\n\u003cli\u003eHeat 2 tbsp of ghee in a pan and dry-roast ½ tsp of fenugreek seed, 1 tsp of cumin and 1 tsp of coriander until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd 2 chopped tomatoes and 2 cloves of garlic and let everything simmer for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir the spice base into the lentils, season with salt and lemon juice and serve the dal with flatbread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes fenugreek special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFenugreek brings a malty depth reminiscent of maple syrup and roasted nuts that hardly any other spice delivers. Only through roasting does the raw, lightly bitter note turn into the warm aroma that gives curries and masalas their typical character. Our seed grows in Churfranken, right on our doorstep, instead of travelling long transport routes.\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\u003eWhole fenugreek seed from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eMalty, lightly bitter-sweet aroma, intense when roasted\u003c\/li\u003e\n\u003cli\u003eA base ingredient in almost all curries, masalas and dals\u003c\/li\u003e\n\u003cli\u003ePart of the Bengali spice blend panch phoron\u003c\/li\u003e\n\u003cli\u003eAll natural, 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\u003eFenugreek is at its best in a spice ensemble: with \u003ca href=\"\/en\/products\/panch-phoron\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePanch Phoron\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e and regional Churfranken seeds such as \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCoriander Seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCumin\u003c\/strong\u003e\u003c\/a\u003e. For a ready curry blend, take a look at our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\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 use fenugreek seed?\u003c\/strong\u003e\u003cbr\u003e\nRoast it briefly in a dry pan until fragrant, then grind it or cook it whole. That way you season curries, masalas, dals and tomato sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does fenugreek sometimes taste bitter?\u003c\/strong\u003e\u003cbr\u003e\nRaw or too darkly roasted seed turns bitter. Roast it only until it is fragrant and lightly coloured, and use it sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from fenugreek leaves (Kasoori Methi)?\u003c\/strong\u003e\u003cbr\u003e\nThe seed is the whole grain with a malty aroma for roasting, the leaves (Kasoori Methi) are a mild herb for scattering over. Here you get the whole seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the seed come from?\u003c\/strong\u003e\u003cbr\u003e\nFrom regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main, with short routes.\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 use fenugreek seed?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Roast it briefly in a dry pan until fragrant, then grind it or cook it whole. That way you season curries, masalas, dals and tomato sauces.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does fenugreek sometimes taste bitter?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Raw or too darkly roasted seed turns bitter. Roast it only until it is fragrant and lightly coloured, and use it sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference from fenugreek leaves (Kasoori Methi)?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The seed is the whole grain with a malty aroma for roasting, the leaves Kasoori Methi are a mild herb for scattering over. Here you get the whole seed.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where does the seed come from?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"From regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main, with short routes.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564695392522,"sku":"30248","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/bockhornklee-cf-413371.jpg?v=1738084066"},{"product_id":"fenchelpollen","title":"Fennel pollen","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFennel pollen, the exclusive flavour highlight for fish and patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFennel pollen is one of the rarest and most laborious spices of all, the tiny flower pollen of the fennel plant, harvested by hand. Its aroma is wonderfully deep and concentrated, reminiscent of anise and sweet herbs, with a long, honey-like finish. Our fennel pollen comes from the USA and is 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\u003eFennel pollen is a finishing spice. It goes excellently with fish, veal, poultry and tomatoes, refines Provence-style vegetable dishes, risotto, roast pork and fine sauces. In sweet cooking it sets accents in creams, patisserie and chocolate desserts. Scatter it only over the finished dish so the volatile aroma is preserved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e very aromatic and concentrated. A small pinch is enough. Store dry and protected from light.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use fennel pollen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePlace a pan-fried fish fillet, for example sea bass or sea bream, on the plate, drizzle with a little olive oil, season with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and finally dust a fine pinch of fennel pollen over it. For a dessert it works beautifully over panna cotta or with orange segments.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes fennel pollen special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIt is the most concentrated form of fennel aroma. While fennel seed handles everyday seasoning, the pollen delivers many times the intensity and a sweet, almost floral depth. Hand-harvesting the tiny flowers makes it a true rarity.\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\u003eHand-harvested fennel pollen from the USA\u003c\/li\u003e\n\u003cli\u003eDeeply anise-like with a sweet, herbaceous note and a long finish\u003c\/li\u003e\n\u003cli\u003eA concentrated finishing spice, dose sparingly\u003c\/li\u003e\n\u003cli\u003eFor fish, veal, poultry and fine patisserie\u003c\/li\u003e\n\u003cli\u003ePacked 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\u003eFor everyday fennel aroma, our \u003ca href=\"\/en\/products\/wilde-fenchelsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewild fennel seed\u003c\/strong\u003e\u003c\/a\u003e is a good fit. As a finish on fish, fennel pollen pairs with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e and a fine \u003ca href=\"\/en\/products\/weisser-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhite pepper\u003c\/strong\u003e\u003c\/a\u003e. Find more rare spices in our \u003ca href=\"\/en\/collections\/gewurz-raritaten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice rarities\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 fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nFennel pollen is the hand-harvested flower pollen of the fennel plant and the most concentrated form of fennel aroma. It tastes deeply anise-like with a sweet, almost honey-like note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing spice, dusted sparingly over the finished dish. Excellent with fish, veal, poultry, tomatoes, risotto and in sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does fennel pollen taste like?\u003c\/strong\u003e\u003cbr\u003e\nDeep and concentrated of anise and sweet herbs, with a long, lightly honey-like finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fennel pollen and fennel seed?\u003c\/strong\u003e\u003cbr\u003e\nFennel pollen is noticeably more intense and aromatic than fennel seed and is used sparingly as a finishing spice. Fennel seed is the more affordable everyday spice for cooking.\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 fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel pollen is the hand-harvested flower pollen of the fennel plant and the most concentrated form of fennel aroma. It tastes deeply anise-like with a sweet, almost honey-like note.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a finishing spice, dusted sparingly over the finished dish. Excellent with fish, veal, poultry, tomatoes, risotto and in sweet patisserie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does fennel pollen taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Deep and concentrated of anise and sweet herbs, with a long, lightly honey-like finish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between fennel pollen and fennel seed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel pollen is noticeably more intense and aromatic than fennel seed and is used sparingly as a finishing spice. Fennel seed is the more affordable everyday spice for cooking.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564696506634,"sku":"30250","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fenchelpollen-267764.jpg?v=1736523109"},{"product_id":"fenchelsaat-churfranken","title":"Fennel seed Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFennel seed from Churfranken, regionally grown green seed for bread and pulses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis large-grained, carefully cleaned green fennel seed comes from regional cultivation in Churfranken and is packed in our workshop in Klingenberg am Main. Its aroma is sweetish-mild with a fine anise note, typical of the pale, green seed. A classic that gives bread, pulses and tea depth.\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\u003eFennel seed is a classic for bread, rolls and savoury baked goods. It seasons potatoes, pulses, cabbage and braises and goes with fish and light sauces. It is also at home in tea blends, liqueurs and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e toast the seed briefly in a dry pan or crush it lightly in a mortar before using. This breaks open the essential oils and makes the aroma fuller.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use fennel seed\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a simple fennel tea, lightly crush a teaspoon of seed, pour over hot water and let steep for five to seven minutes. In bread dough, about one tablespoon per loaf comes into its own especially well together with anise and caraway.\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\u003eLarge-grained green fennel seed from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eSweetish-mild with a fine anise note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, rolls and savoury baked goods\u003c\/li\u003e\n\u003cli\u003eSeasons pulses, cabbage, braises and tea\u003c\/li\u003e\n\u003cli\u003ePacked in Klingenberg am Main, 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\u003eFrom the same regional cultivation come our \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken caraway\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken coriander seeds\u003c\/strong\u003e\u003c\/a\u003e, the classic bread-spice companions. The most concentrated form of fennel aroma is our \u003ca href=\"\/en\/products\/fenchelpollen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efennel pollen\u003c\/strong\u003e\u003c\/a\u003e. Find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebaking 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 do I use fennel seed for?\u003c\/strong\u003e\u003cbr\u003e\nFor bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from fennel seed?\u003c\/strong\u003e\u003cbr\u003e\nToast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does fennel seed taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fennel seed and fennel pollen?\u003c\/strong\u003e\u003cbr\u003e\nFennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\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 do I use fennel seed for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For bread, rolls and savoury baked goods, with pulses, cabbage, potatoes and braises, in fennel tea and sweet patisserie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from fennel seed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Toast it briefly in a dry pan or crush it lightly in a mortar. This breaks open the essential oils and makes the aroma noticeably fuller.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does fennel seed taste like?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Sweetish-mild with a fine, anise-like note. The green seed is more aromatic and fresher than brown stock.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between fennel seed and fennel pollen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fennel seed is the affordable everyday spice for cooking and baking. Fennel pollen is the rare, many times more intense flower form and is used sparingly as a finishing spice.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564696604938,"sku":"30251","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fenchelsaat_cf_ganz-907722.jpg?v=1736523110"},{"product_id":"gewurznelken","title":"Cloves","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cloves, a classic spice for braises and festive cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole cloves are among the oldest and most aromatic spices in the world. Their intense, floral-warm scent has shaped braises, mulled wine, Christmas baking and festive meals for centuries. The cloves from Altes Gewürzamt come from Sri Lanka and are 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\u003eThe most classic application is the studded onion: halve an onion, press cloves into it and cook it along in soups or broths. Cloves are also indispensable for sauerbraten, braised roast, red cabbage, red wine sauces and game dishes. Ground in a mortar, they suit marinades, spice pastes and oriental ras el hanout blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCloves in Christmas cooking\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNo mulled wine without cloves, the same goes for gingerbread, speculoos, pepper cake, baked apple and cinnamon stars. Combines well with: \u003ca href=\"\/en\/products\/zimtrinde\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon bark\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e use cloves sparingly, their aroma is strong and builds up during cooking. With long braising they turn bitter, so put them in a studded onion or a tea filter and remove before serving. They taste most intense freshly mortared, so roast the cloves briefly in the oven first, which releases the essential oils better.\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\u003eWhole cloves in the best quality\u003c\/li\u003e\n\u003cli\u003eFrom Sri Lanka, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eA classic for sauerbraten, red cabbage and the studded onion\u003c\/li\u003e\n\u003cli\u003eSeasons mulled wine, gingerbread and apple compote\u003c\/li\u003e\n\u003cli\u003eWithout 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 sauerbraten and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e as a companion blend and \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e for the pepper component. For Christmas baking: \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kardamomsaat-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecardamom seed\u003c\/strong\u003e\u003c\/a\u003e. For mulled wine variations: \u003ca href=\"\/en\/products\/gluhwein-herzchen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emulled-wine hearts\u003c\/strong\u003e\u003c\/a\u003e. A suitable mortar: the \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGigant granite mortar\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 dose cloves?\u003c\/strong\u003e\u003cbr\u003e\nSparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I remove cloves from the dish?\u003c\/strong\u003e\u003cbr\u003e\nWith long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I grind cloves too?\u003c\/strong\u003e\u003cbr\u003e\nYes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are cloves good for outside festive cooking?\u003c\/strong\u003e\u003cbr\u003e\nFor sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\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 cloves?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sparingly, 3 to 5 whole cloves per litre of soup or braise is enough. Cloves are very intense and can quickly dominate.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I remove cloves from the dish?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With long braising, cloves turn bitter, ideally put them in a studded onion or a tea filter, then they are easy to remove before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I grind cloves too?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, in a mortar or mill. Freshly ground, they taste noticeably more aromatic than ready-ground industrial products.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cloves good for outside festive cooking?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For sauerbraten, red cabbage, fricassee, game ragout, Indian curries, oriental ras el hanout, Moroccan tagine and Chinese five-spice powder.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697129226,"sku":"30254","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerznelken-ganz-758341.jpg?v=1738084124"},{"product_id":"knoblauch","title":"Freeze-Dried Garlic","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFreeze-dried garlic, an intense aroma without loss of freshness\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGarlic is the most important aroma tool of Mediterranean, Asian and Indian cooking – and at the same time the one that often loses the most flavour when dried. We supply garlic freeze-dried as a fine granulate: the gentlest process there is, which preserves the essential oils. In contact with liquid, the garlic almost returns to the state of fresh produce. 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 salad dressings, vinaigrettes, aioli, marinades and pesto. Seasons tomato sauces, bolognese, ratatouille, pasta pans, braises and minced meat. An accent for hummus, tzatziki, bread spreads and quark. Also indispensable in BBQ marinades, wok dishes, curries and Mediterranean stews. Scatter in directly or sweat along just before adding liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e garlic burns quickly in fat that is too hot and turns bitter. Better to sweat briefly over medium heat or add directly with liquid.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: aioli in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Mediterranean garlic mayonnaise – a classic with bread, fish, lamb and chips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 egg yolk (room temperature)\u003c\/li\u003e\n\u003cli\u003e1 tbsp Dijon mustard, 1 tsp lemon juice\u003c\/li\u003e\n\u003cli\u003e200 ml good olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp freeze-dried garlic\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003cli\u003eOptional: a pinch of \u003ca href=\"\/en\/products\/safran-coupe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esaffron coupe\u003c\/strong\u003e\u003c\/a\u003e for the Spanish variant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Put the egg yolk with mustard and lemon juice in a narrow bowl. Let the garlic swell briefly in a tablespoon of warm water, then add to the egg yolk. Whisk the mixture with a stick blender, slowly letting olive oil run in in a thin stream until a creamy mayonnaise forms. Season with salt and pepper. Let it rest for at least 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy freeze-dried garlic?\u003c\/strong\u003e Fresh garlic has a short shelf life and varying intensity. Freeze-dried garlic is constant in aroma and dosing – ideal for aioli, dressings and everything where a consistent seasoning power matters.\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\u003eGarlic freeze-dried as a granulate\u003c\/li\u003e\n\u003cli\u003eAn intense aroma through gentle processing\u003c\/li\u003e\n\u003cli\u003ePacked in our workshop in 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\u003eGarlic is a component of many blends such as our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt steak pepper\u003c\/strong\u003e\u003c\/a\u003e. Classic Mediterranean companions are \u003ca href=\"\/en\/products\/oregano-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoregano\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/rosmarin\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erosemary\u003c\/strong\u003e\u003c\/a\u003e. For Asian wok pans, \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e with roasted onions fits. If you're looking for fermented garlic with umami depth, reach for \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\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 freeze-dried garlic for?\u003c\/strong\u003e\u003cbr\u003e\nFor aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much equals one clove of garlic?\u003c\/strong\u003e\u003cbr\u003e\nAbout a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I add garlic to the pot?\u003c\/strong\u003e\u003cbr\u003e\nFor short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot – then garlic turns bitter. Better to sweat over medium heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sets freeze-dried garlic apart from normal garlic powder?\u003c\/strong\u003e\u003cbr\u003e\nGarlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures – the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\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 freeze-dried garlic for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much equals one clove of garlic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add garlic to the pot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot, then garlic turns bitter. Better to sweat over medium heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets freeze-dried garlic apart from normal garlic powder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Garlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures: the full garlic aroma is preserved and comes back almost like fresh after adding liquid.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564697915658,"sku":"30260","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/knoblauch-gefriergetrocknet-370917.jpg?v=1738084188"},{"product_id":"korianderkorner-churfranken","title":"Coriander Seeds (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoriander seeds Churfranken, regionally grown with fine citrus notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Coriander seeds from regional Churfranken cultivation in the best quality. A mild-savoury aroma with clear citrus hints and a sweetish-floral depth – the name Churfranken stands for our home region on the lower 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 for hearty bread, gingerbread, plum butter and apple compote. Seasons pulses, potatoes, mushrooms, fish, chicken and roast pork. An important component of many curries, garam masalas and oriental spice blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e store the whole seeds dry, dark and well sealed, then they keep their aroma for several years. Grind only just before use, ground coriander loses its essential oils within a few weeks.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from Altes Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoast briefly in a dry pan before grinding – this releases the essential oils and gives a noticeably deeper, nuttier taste. A classic for the Indian tadka opening ritual: roast coriander seeds and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e in hot ghee for 30 seconds, then add vegetables or pulses.\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\u003eCoriander seeds from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eA mild-savoury aroma with citrus and floral notes\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 German breads: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e also contain coriander. For curries: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More regional seeds from Churfranken: \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChurfranken caraway\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbe-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellow mustard seed Churfranken\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 coriander used for?\u003c\/strong\u003e\u003cbr\u003e\nIn German cooking for bread (rye bread, gingerbread, pumpernickel), in oriental cooking for falafel and hummus, in Indian cooking for curries and dals, in Mexican salsas and marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Churfranken?\u003c\/strong\u003e\u003cbr\u003e\nChurfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I buy whole or ground coriander?\u003c\/strong\u003e\u003cbr\u003e\nWhole and freshly ground is always better – the aroma is preserved much longer. Ground coriander loses its essential oils within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from fresh coriander (cilantro)?\u003c\/strong\u003e\u003cbr\u003e\nA completely different aroma. Fresh coriander (leaves) tastes citrussy-grassy, often polarising. Coriander seeds are milder, warmer, with a citrus note without a soapy taste.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is coriander used for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In German cooking for bread (rye bread, gingerbread, pumpernickel), in oriental cooking for falafel and hummus, in Indian cooking for curries and dals, in Mexican salsas and marinades.\"}},{\"@type\":\"Question\",\"name\":\"What is Churfranken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Churfranken is the historic name for the southern Spessart around Klingenberg am Main, our home region. We source several seeds here regionally and directly from the producer.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy whole or ground coriander?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whole and freshly ground is always better, the aroma is preserved much longer. Ground coriander loses its essential oils within a few weeks.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference from fresh coriander (cilantro)?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A completely different aroma. Fresh coriander (leaves) tastes citrussy-grassy, often polarising. Coriander seeds are milder, warmer, with a citrus note without a soapy taste.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564698210570,"sku":"30262","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/korianderkoerner-cf-612860.jpg?v=1738084188"},{"product_id":"kreuzkummel","title":"Whole Cumin","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole cumin, the key spice for curries, masalas and Mediterranean cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCumin, also called kumin, is one of the most important spices in the world – and at the same time the thing that makes the difference between any old blend and a real curry. Its earthy-warm, lightly resinous-peppery aroma is found in almost every Mediterranean dish, in Indian, Moroccan and Mexican blends. We pack it gently in our workshop in Klingenberg am Main, unground, so you can release the full aroma in the mortar or mill.\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 lentil dal, hummus, falafel, couscous, chili con carne and tagine. Seasons lamb kebab, grilled chicken, aubergines, beans, cabbage, pumpkin and sauerkraut. Also with bread, hard cheese, rice dishes and carrot salad. Cumin is a component of our curries \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJaipur\u003c\/strong\u003e\u003c\/a\u003e as well as the blend \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\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e roast briefly in a dry pan before grinding – this releases the essential oils and makes the taste noticeably deeper and nuttier.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: lentil dal in 30 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn Indian comfort dish that turns into a key moment with cumin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g red lentils\u003c\/li\u003e\n\u003cli\u003e1 tbsp whole cumin\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground turmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tin tomatoes, 1 onion, 2 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or olive oil, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 bunch fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Roast the cumin in hot ghee for 30 seconds until fragrant. Add finely chopped onion and garlic and sweat until translucent. Roast the turmeric and Curry Mumbai briefly. Add tomatoes and lentils with about 600 ml water, simmer for 20 minutes until the lentils are soft. Season with salt and serve with fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy cumin?\u003c\/strong\u003e Only the brief roasting in hot fat brings out the full aroma – without this step the dal tastes flat. That's exactly why you buy whole cumin instead of ground.\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\u003eWhole cumin, ideal for roasting and grinding\u003c\/li\u003e\n\u003cli\u003eEarthy-warm with a resinous-peppery 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\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\u003eCumin is a key spice in many blends. If you prefer it simpler, reach directly for ready blends such as \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for mild-fruity curries, \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e for the piquant variant or \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e as a finishing blend. For oriental cooking, \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRas el Hanout\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e fit. You'll then also have the matching \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e in the cupboard.\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's the difference between cumin and caraway?\u003c\/strong\u003e\u003cbr\u003e\nBoth look similar but taste completely different. Our \u003ca href=\"\/en\/products\/kummel-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecaraway from Churfranken\u003c\/strong\u003e\u003c\/a\u003e is sweetish-warm and the classic for German cooking – bread, sauerkraut, roast pork. Cumin is earthy-peppery and the heart of Indian, Mediterranean and Mexican cooking. A confusion trap for many home cooks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I use cumin correctly?\u003c\/strong\u003e\u003cbr\u003e\nAlways roast briefly in a dry pan or in hot fat before adding other ingredients. This releases the essential oils. Then crush in the mortar or let it cook along whole.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is cumin used for?\u003c\/strong\u003e\u003cbr\u003e\nFor Indian dals and curries, couscous, tagine, hummus, falafel, Mexican chili con carne and Mediterranean lamb kebab. Also with aubergines, pumpkin, beans, sauerkraut, bread and hard cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShould I buy cumin whole or ground?\u003c\/strong\u003e\u003cbr\u003e\nAlways whole and freshly ground. Already ground cumin loses its essential oils within a few weeks and goes flat. Kept whole, the aroma stays stable for years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What's the difference between cumin and caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Both look similar but taste completely different. Caraway from Churfranken is sweetish-warm and the classic for German cooking such as bread, sauerkraut and roast pork. Cumin is earthy-peppery and the heart of Indian, Mediterranean and Mexican cooking. A confusion trap for many home cooks.\"}},{\"@type\":\"Question\",\"name\":\"How do I use cumin correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always roast briefly in a dry pan or in hot fat before adding other ingredients. This releases the essential oils. Then crush in the mortar or let it cook along whole.\"}},{\"@type\":\"Question\",\"name\":\"What is cumin used for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For Indian dals and curries, couscous, tagine, hummus, falafel, Mexican chili con carne and Mediterranean lamb kebab. Also with aubergines, pumpkin, beans, sauerkraut, bread and hard cheese.\"}},{\"@type\":\"Question\",\"name\":\"Should I buy cumin whole or ground?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always whole and freshly ground. Already ground cumin loses its essential oils within a few weeks and goes flat. Kept whole, the aroma stays stable for years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564698931466,"sku":"30263","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kreuzkuemmel-ganz-475772.jpg?v=1738084189"},{"product_id":"kummel-churfranken","title":"Caraway (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCaraway from Churfranken – a regionally grown classic of German cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMade and packed in Klingenberg am Main. Caraway from regional Churfranken cultivation, the German spice par excellence. Strikingly aromatic with a warm, lightly sweetish note.\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 bread (rye bread, farmhouse bread, pumpernickel), sauerkraut, coleslaw and potato dishes. Seasons roast pork, duck, goose, root vegetables and onions. An accent in gingerbread, cheese bread, tomato sauces and pasta doughs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, caraway is intense and can quickly dominate a dish. Store dry, dark and well sealed, then the aroma keeps for a long time.\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\u003eCaraway from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eStrikingly aromatic with a sweetish note\u003c\/li\u003e\n\u003cli\u003eA classic for bread, sauerkraut and roast pork\u003c\/li\u003e\n\u003cli\u003eAlso with duck, goose and root vegetables\u003c\/li\u003e\n\u003cli\u003eDose sparingly, the aroma is strong\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 bread baking: \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/frankisches-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranconian bread spice\u003c\/strong\u003e\u003c\/a\u003e also contain caraway. For roast pork and braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's braising pot\u003c\/strong\u003e\u003c\/a\u003e. More seeds from Churfranken: \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbe-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellow mustard seed Churfranken\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\u003eCaraway or cumin?\u003c\/strong\u003e\u003cbr\u003e\nCompletely different spices, even though they look similar. Caraway is sweetish-warm (bread, sauerkraut, roast pork), \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e is earthy-peppery (curries, falafel). A confusion trap for many home cooks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose caraway?\u003c\/strong\u003e\u003cbr\u003e\nSparingly: 1 tsp per 500 g flour in bread, ½ tsp per portion in sauerkraut. Caraway is intense – too much can dominate a dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is Churfranken?\u003c\/strong\u003e\u003cbr\u003e\nChurfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I add caraway?\u003c\/strong\u003e\u003cbr\u003e\nCook it in from the start for full aroma development. For bread, mix it into the flour; for sauerkraut, while peeling the onions.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Caraway or cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Completely different spices, even though they look similar. Caraway is sweetish-warm for bread, sauerkraut and roast pork, cumin is earthy-peppery for curries and falafel. A confusion trap for many home cooks.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly, about 1 tsp per 500 g flour in bread and half a tsp per portion in sauerkraut. Caraway is intense, too much can dominate a dish.\"}},{\"@type\":\"Question\",\"name\":\"What is Churfranken?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Churfranken is the historic name for the southern Spessart around Klingenberg am Main, our home region. We source several seeds here regionally and directly from the producer.\"}},{\"@type\":\"Question\",\"name\":\"When do I add caraway?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cook it in from the start for full aroma development. For bread, mix it into the flour, for sauerkraut while peeling the onions.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564699717898,"sku":"30265","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kuemmel-cf_12e2253d-d4e8-41f5-a593-7e7ff6c27ed1-293835.jpg?v=1738084190"},{"product_id":"kurkuma","title":"Ground Turmeric","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround turmeric, the bright yellow root for curries, rice and golden milk\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTurmeric, occasionally also called Indian saffron, is the root that gives every curry its characteristic golden-yellow colour. There is no relation to real saffron – except the colour. In aroma, turmeric is earthy, lightly bitter, with a warm-savoury depth. We pack it ground in our workshop in Klingenberg am Main. Over the years turmeric has gone from a pure curry component to a trend spice for golden milk and wellness bowls.\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\u003eAn important component of curries, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, Indian rice dishes and lentil dals. Colours and seasons stews, soups, lentil dals, chickpea dishes and chicken marinades. Also in golden milk, turmeric latte and smoothies. Combined with black pepper, the curcumin develops particularly well – it's no coincidence that pepper is in almost every curry recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e turmeric stains strongly – hands, wooden spoons, light tea towels and even worktops. Better to dose sparingly and season again at the end.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: golden milk in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe wellness drink from Ayurveda – warming, savoury and perfect for cold evenings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 2 cups:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml whole milk or oat\/almond milk\u003c\/li\u003e\n\u003cli\u003e1 tsp ground turmeric\u003c\/li\u003e\n\u003cli\u003e1 pinch of freshly ground \u003ca href=\"\/en\/products\/schwarzer-belem-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Belém pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 thumb-sized piece of fresh ginger (or 1 tsp \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground ginger\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e1 tsp honey or maple syrup\u003c\/li\u003e\n\u003cli\u003e1 pinch of \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-blossom sugar\u003c\/strong\u003e\u003c\/a\u003e or ground cinnamon bark\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Warm the milk in a small pot over medium heat. Finely grate the ginger, add turmeric, pepper and cinnamon. Let it steep gently for five minutes without letting it boil. Pour through a sieve, sweeten with honey and pour into pre-warmed cups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy with pepper?\u003c\/strong\u003e The piperine contained in pepper boosts the absorption of curcumin many times over. Golden milk without pepper is like coffee without water – the important ingredient is missing.\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\u003eGround turmeric root with a strong colour\u003c\/li\u003e\n\u003cli\u003eEarthy-warm, lightly bitter\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 use turmeric as a component of a ready curry, reach for the mild-fruity \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e, the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e or the European-moderate \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Classic accompanying spices are \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\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 golden milk, \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground cinnamon blossom\u003c\/strong\u003e\u003c\/a\u003e also fits.\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 turmeric for?\u003c\/strong\u003e\u003cbr\u003e\nFor Indian curries, rice dishes, lentil dals, chickpea stews, chicken marinades, soups and stews. Also for golden milk, turmeric latte, smoothies and wellness bowls. In oriental cooking also in tagines and couscous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy is turmeric combined with black pepper?\u003c\/strong\u003e\u003cbr\u003e\nThe piperine in pepper considerably increases the bioavailability of curcumin. That's why almost every authentic curry recipe contains a combination of turmeric and pepper. Also important in golden milk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose turmeric?\u003c\/strong\u003e\u003cbr\u003e\nSparingly. Half a teaspoon is enough for a curry for four people. In golden milk, one teaspoon per 500 ml of liquid. Too much turmeric makes the dish bitter and woody.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I remove turmeric stains?\u003c\/strong\u003e\u003cbr\u003e\nRinse fresh stains immediately with cold water, then treat with washing-up liquid or gall soap. On light wooden boards and plastic surfaces, sunlight helps – curcumin breaks down under UV light within a few days.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use turmeric for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For Indian curries, rice dishes, lentil dals, chickpea stews, chicken marinades, soups and stews. Also for golden milk, turmeric latte, smoothies and wellness bowls. In oriental cooking also in tagines and couscous.\"}},{\"@type\":\"Question\",\"name\":\"Why is turmeric combined with black pepper?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The piperine in pepper considerably increases the bioavailability of curcumin. That's why almost every authentic curry recipe contains a combination of turmeric and pepper. Also important in golden milk.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose turmeric?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly. Half a teaspoon is enough for a curry for four people. In golden milk, one teaspoon per 500 ml of liquid. Too much turmeric makes the dish bitter and woody.\"}},{\"@type\":\"Question\",\"name\":\"How do I remove turmeric stains?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rinse fresh stains immediately with cold water, then treat with washing-up liquid or gall soap. On light wooden boards and plastic surfaces, sunlight helps, curcumin breaks down under UV light within a few days.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564699914506,"sku":"30266","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kurkuma-gemahlen-258876.jpg?v=1738084190"},{"product_id":"safran-coupe","title":"Safran Coupé","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSafran Coupé, high-colour Iranian top quality for paella and risotto\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSaffron is the most expensive spice in the world – and at the same time the one where poor quality is easiest to spot. Our Safran Coupé comes from Iran and consists exclusively of the tips of the saffron threads, the most aromatic part of the plant. High-colour in the infusion, intense in aroma and with the typical deep golden-yellow colouring that a paella rice made with supermarket saffron never reaches. We pack it gently 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 paella, risotto Milanese, bouillabaisse and fish soups. Seasons pilaf rice, couscous, lamb dishes, chicken tagine and Persian stews. Also in patisserie for saffron brioche, ice cream and crème brûlée. Before use, let it steep in a small amount of warm liquid (stock, milk or wine) for about ten minutes, so colour and aroma are fully released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e saffron goes a very long way. A small pinch is enough for four people. More is not better – too much saffron tastes bitter and medicinal.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: risotto Milanese\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic from Lombardy – a dish that needs only three ingredients and stands or falls with the saffron.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e320 g risotto rice (Carnaroli or Arborio)\u003c\/li\u003e\n\u003cli\u003e1 pinch of Safran Coupé\u003c\/li\u003e\n\u003cli\u003e1 l chicken or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 shallot, 1 glass of white wine, 50 g butter\u003c\/li\u003e\n\u003cli\u003e80 g Parmesan, freshly grated\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Pour a little hot stock over the saffron in a cup and let it steep. Finely chop the shallot, sweat in 25 g butter until translucent. Add the rice, toast briefly and deglaze with white wine. Add the stock gradually while stirring until the rice is al dente (about 18 minutes). Stir in the saffron infusion – now the risotto turns golden-yellow. Take off the heat, stir in the remaining butter and Parmesan, season with salt and pepper. Serve immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our saffron?\u003c\/strong\u003e Top-quality saffron dissolves completely in hot stock and colours the risotto deep golden-yellow at once. Cheap saffron (often stretched with turmeric) produces a flat yellow colour and no real saffron scent.\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\u003eIranian saffron in coupé quality (thread tips only)\u003c\/li\u003e\n\u003cli\u003eHigh-colour with a concentrated aroma\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\u003eFor the Spanish version with paella, our \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura is also a classic companion. For bouillabaisse, our \u003ca href=\"\/en\/products\/gewurzsalz-bouillabaisse\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebouillabaisse seasoning salt\u003c\/strong\u003e\u003c\/a\u003e fits. If you use saffron in oriental cooking, combine it with \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e. For lamb dishes, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e is the first choice as a pepper topping.\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 saffron for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for paella, risotto Milanese, bouillabaisse, fish soups, pilaf rice and Persian stews. Also in patisserie for brioche, ice cream and creams. In North African and Indian cooking indispensable in tagines and biryanis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose saffron correctly?\u003c\/strong\u003e\u003cbr\u003e\nA small pinch is enough for four people. Used generously, saffron turns bitter and medicinal. Better to let it steep for longer than to use more, saffron aroma develops only in warm liquid over five to ten minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between saffron threads and saffron powder?\u003c\/strong\u003e\u003cbr\u003e\nSaffron threads are the dried stigmas of the crocus flower. Saffron powder is ground saffron, often stretched with turmeric or other yellow colourings. We supply coupé quality, that is threads in the highest concentration. Crush fresh in the mortar or add directly to hot liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store saffron correctly?\u003c\/strong\u003e\u003cbr\u003e\nDry, protected from light and cool, ideally in a sealed jar. This way the essential oils and the colouring power are preserved for several years.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What can I use saffron for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically for paella, risotto Milanese, bouillabaisse, fish soups, pilaf rice and Persian stews. Also in patisserie for brioche, ice cream and creams. In North African and Indian cooking indispensable in tagines and biryanis.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose saffron correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A small pinch is enough for four people. Used generously, saffron turns bitter and medicinal. Better to let it steep for longer than to use more, saffron aroma develops only in warm liquid over five to ten minutes.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between saffron threads and saffron powder?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Saffron threads are the dried stigmas of the crocus flower. Saffron powder is ground saffron, often stretched with turmeric or other yellow colourings. We supply coupé quality, that is threads in the highest concentration.\"}},{\"@type\":\"Question\",\"name\":\"How do I store saffron correctly?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, protected from light and cool, ideally in a sealed jar. This way the essential oils and the colouring power are preserved for several years.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564700864778,"sku":"30274","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/safran_coupe-644026.jpg?v=1736523219"},{"product_id":"schwarzkummel-churfranken","title":"Nigella Seeds (Churfranken)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eNigella from Churfranken, regionally grown seeds for bread and vegetables\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNigella, also called black cumin or Roman caraway, from regional cultivation in Churfranken. A very aromatic, decorative seed with a nutty-savoury, lightly peppery note. Botanically, nigella is related neither to caraway nor to cumin. Sorted and packed 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 flatbread, rolls, naan and savoury pastries. Seasons leaf and root vegetables, pulses, rice and fried potatoes. Adds an accent to Indian curries, Turkish salads and cream cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Tip: toast briefly in a dry pan before use, this clearly intensifies the nutty aroma.\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\u003eNigella seeds from regional Churfranken cultivation\u003c\/li\u003e\n\u003cli\u003eA nutty-savoury, lightly peppery and decorative seed\u003c\/li\u003e\n\u003cli\u003eSorted and 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 bread, curries and vegetables\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\u003eFrom the same regional cultivation come our \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bockshornkleesaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efenugreek seeds Churfranken\u003c\/strong\u003e\u003c\/a\u003e. For bread and bowls, our \u003ca href=\"\/en\/products\/schwarze-sesamsaat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack sesame seeds\u003c\/strong\u003e\u003c\/a\u003e are a great match. More in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\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\u003eIs nigella the same as cumin?\u003c\/strong\u003e\u003cbr\u003e\nNo. Nigella (Nigella sativa) is botanically related neither to cumin nor to ordinary caraway. The small black seeds taste nutty-savoury and lightly peppery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use nigella for?\u003c\/strong\u003e\u003cbr\u003e\nFor flatbread, naan, rolls and savoury pastries, to season vegetables, pulses and rice, as well as in curries, salads and on cream cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I toast the seeds?\u003c\/strong\u003e\u003cbr\u003e\nBriefly toasting them in a dry pan intensifies the nutty aroma. Take care that the seeds do not burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store nigella?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, so the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Is nigella the same as cumin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Nigella (Nigella sativa) is botanically related neither to cumin nor to ordinary caraway. The small black seeds taste nutty-savoury and lightly peppery.\"}},{\"@type\":\"Question\",\"name\":\"What do I use nigella for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For flatbread, naan, rolls and savoury pastries, to season vegetables, pulses and rice, as well as in curries, salads and on cream cheese.\"}},{\"@type\":\"Question\",\"name\":\"Should I toast the seeds?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Briefly toasting them in a dry pan intensifies the nutty aroma. Take care that the seeds do not burn.\"}},{\"@type\":\"Question\",\"name\":\"How do I store nigella?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, so the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564701815050,"sku":"30276","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarzkuemmel_ganz-367709.jpg?v=1736522847"},{"product_id":"selleriesaat","title":"Celery Seeds","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole celery seeds, an intense celery aroma for soups and bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFine, tiny celery seeds with a concentrated, powerful celery aroma. They smell and taste more intense than the fresh herb, with hints of nutmeg, citrus and parsley. The seeds come from India and are sorted 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 as a soup spice, in stews, cabbage dishes and braising sauces. Seasons savoury bread, crackers, vegetable juices and Bloody Mary cocktails. An important component of many seasoning salts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Dose sparingly, the aroma is very powerful. Store dry, dark and well sealed. Tip: toast briefly in a dry pan to bring out the nutty notes.\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\u003eWhole celery seeds with a concentrated, powerful aroma\u003c\/li\u003e\n\u003cli\u003eWith notes of nutmeg, citrus and parsley\u003c\/li\u003e\n\u003cli\u003eFrom India, sorted and 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 soups, stews and bread\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 soup kitchen, \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/wuerzpaste-gemuesebruehe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evegetable stock paste\u003c\/strong\u003e\u003c\/a\u003e are a great match. For quick seasoning, our \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb seasoning salt\u003c\/strong\u003e\u003c\/a\u003e is the first choice. You'll find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\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 do celery seeds taste like?\u003c\/strong\u003e\u003cbr\u003e\nIntensely of celery, clearly more powerful than the fresh herb, with hints of nutmeg, citrus and parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use celery seeds for?\u003c\/strong\u003e\u003cbr\u003e\nFor soups, stock, stews, cabbage dishes and braising sauces, as well as in savoury bread, crackers and the classic Bloody Mary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003cbr\u003e\nVery sparingly. Even a small pinch is enough, as the aroma is very concentrated. Better to season again than to overdose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store celery seeds?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, so the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What do celery seeds taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Intensely of celery, clearly more powerful than the fresh herb, with hints of nutmeg, citrus and parsley.\"}},{\"@type\":\"Question\",\"name\":\"What do I use celery seeds for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For soups, stock, stews, cabbage dishes and braising sauces, as well as in savoury bread, crackers and the classic Bloody Mary.\"}},{\"@type\":\"Question\",\"name\":\"How much should I use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Very sparingly. Even a small pinch is enough, as the aroma is very concentrated. Better to season again than to overdose.\"}},{\"@type\":\"Question\",\"name\":\"How do I store celery seeds?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, so the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564703289610,"sku":"30277","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/selleriesaat-ganz-871065.jpg?v=1738084252"},{"product_id":"schwarze-sesamsaat","title":"Black Sesame Seeds","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBlack sesame seeds, a savoury seed for Asian cooking and bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBlack sesame seeds with heavy, savoury aromas and a strong nutty depth. Unhulled and more intense than light sesame, popular in Chinese, Japanese and Turkish cooking. Sorted and packed 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 sushi, onigiri, furikake and Asian bowls. Seasons aubergines, courgettes, noodles and rice. Also a decorative topping on flatbread, rolls, salads and sesame crackers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store dry, dark and well sealed. Tip: toast briefly in a dry pan before use, this clearly intensifies the nutty aroma.\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\u003eBlack, unhulled sesame seeds with a nutty depth\u003c\/li\u003e\n\u003cli\u003eSorted and 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 sushi, bread and Asian cooking\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 Asian cooking, our \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 are a great match. To round things off, we recommend our \u003ca href=\"\/en\/products\/sojasauce-shimousa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eShimousa soy sauce\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 does black sesame taste compared to light sesame?\u003c\/strong\u003e\u003cbr\u003e\nBlack sesame is unhulled and tastes stronger, more savoury and nuttier than light, hulled sesame. It also creates striking visual contrasts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I toast the sesame?\u003c\/strong\u003e\u003cbr\u003e\nBriefly toasting it in a dry pan intensifies the nutty aroma. Take care that it does not burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use black sesame seeds for?\u003c\/strong\u003e\u003cbr\u003e\nFor sushi, onigiri and furikake, as a topping on bread, salads and bowls, and to season vegetables, noodles and rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the seeds?\u003c\/strong\u003e\u003cbr\u003e\nDry, dark and well sealed, so the aroma is preserved for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How does black sesame taste compared to light sesame?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Black sesame is unhulled and tastes stronger, more savoury and nuttier than light, hulled sesame. It also creates striking visual contrasts.\"}},{\"@type\":\"Question\",\"name\":\"Should I toast the sesame?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Briefly toasting it in a dry pan intensifies the nutty aroma. Take care that it does not burn.\"}},{\"@type\":\"Question\",\"name\":\"What do I use black sesame seeds for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For sushi, onigiri and furikake, as a topping on bread, salads and bowls, and to season vegetables, noodles and rice.\"}},{\"@type\":\"Question\",\"name\":\"How do I store the seeds?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry, dark and well sealed, so the aroma is preserved for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704272650,"sku":"30282","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/schwarze-sesamsaat-ganz-889974.jpg?v=1738084252"},{"product_id":"sternanis","title":"Star Anise","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole star anise, a decorative spice with a warm anise note\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWhole star anise fruits with their characteristically decorative star shape and a sweetish-warm anise note, sorted and packed in Klingenberg am Main. Versatile in Asian cooking, in winter baking and in spice blends.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. A single star already seasons strongly, so use it sparingly.\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 Asian braised dishes, pho, five-spice powder and tomato sauces. Seasons fish, seafood, poultry, stews and mulled wine. Refines desserts, apple compote and plum butter. Whole stars are simmered along and removed before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Whole star anise releases its aroma slowly while simmering. Stored dry, airtight and dark, it stays aromatic for over a year.\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\u003eWhole star anise stars with a decorative shape\u003c\/li\u003e\n\u003cli\u003eSweetish-warm anise note with a liquorice depth\u003c\/li\u003e\n\u003cli\u003eSorted and packed in 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\u003eFor Asian braised dishes, grind fresh \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e alongside. With mulled wine and winter desserts, star anise harmonises with cinnamon, vanilla and tonka bean. You will find more whole and ground spices in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices 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 use whole star anise?\u003c\/strong\u003e\u003cbr\u003e\nSimmer one or two whole stars in the dish and remove them before serving. That way the star releases its aroma slowly without leaving hard pieces in the food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does star anise taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. The aroma is strong, so a single star is usually enough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is star anise good for?\u003c\/strong\u003e\u003cbr\u003e\nFor pho, Asian braised dishes, five-spice powder, tomato sauces and mulled wine, as well as apple compote, plum butter and desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store star anise?\u003c\/strong\u003e\u003cbr\u003e\nStored dry, airtight and dark, whole star anise stars stay aromatic for over a year.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use whole star anise\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Simmer one or two whole stars in the dish and remove them before serving. That way the star releases its aroma slowly without leaving hard pieces in the food.\"}},{\"@type\":\"Question\",\"name\":\"What does star anise taste like\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sweetish-warm and intensely of anise, with a liquorice-like depth and a slightly woody note. The aroma is strong, so a single star is usually enough.\"}},{\"@type\":\"Question\",\"name\":\"What is star anise good for\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For pho, Asian braised dishes, five-spice powder, tomato sauces and mulled wine, as well as apple compote, plum butter and desserts.\"}},{\"@type\":\"Question\",\"name\":\"How do I store star anise\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Stored dry, airtight and dark, whole star anise stars stay aromatic for over a year.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704567562,"sku":"30284","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/sternanis_ganz-395340.jpg?v=1736522975"},{"product_id":"tonkabohnen","title":"Tonka Beans","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTonka beans, soaked in rum and fermented for patisserie and desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTonka beans are the secret of many star patissiers – an aroma that is addictive and found in no other bean, pod or fruit. We prepare our tonka beans gently: soaked in rum for 24 hours, then fermented. This develops the deep bouquet of bitter almond, woodruff, vanilla and caramel that makes tonka beans so unmistakable. 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 panna cotta, crème brûlée, mousse au chocolat, plum compote, patisserie and vanilla ice cream. It refines Baumkuchen, Christmas stollen, chocolate desserts, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and cooked beetroot. Grate fresh over the dish or let coarsely broken pieces infuse in cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e tonka beans are extremely concentrated. A quarter of a bean per litre of cream is usually enough. More is not better – too much tonka tastes medicinal and perfumed. Remove all pieces before serving.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tonka bean panna cotta\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Italian classic in which the tonka bean is allowed to shine like no other spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 portions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml cream\u003c\/li\u003e\n\u003cli\u003e50 g \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1\/4 tonka bean, freshly grated or coarsely broken\u003c\/li\u003e\n\u003cli\u003e3 sheets of gelatine\u003c\/li\u003e\n\u003cli\u003eOptional: fresh berries, a little \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flower sugar\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e soak the gelatine in cold water. Let the cream infuse with vanilla sugar and tonka bean in a pot over low heat for five minutes without bringing it to the boil. Take off the heat and pass through a fine sieve. Stir in the squeezed gelatine until dissolved. Fill into moulds or glasses and let set in the fridge for at least four hours. Serve with fresh berries and a pinch of cinnamon flower sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our tonka beans?\u003c\/strong\u003e Industrially processed tonka beans are often dry and pale in aroma. Our rum soak and fermentation open the essential oils and bring out the typical caramel-vanilla depth. A quarter of a bean is enough for four portions of panna cotta – that makes them economical and sustainable.\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\u003eTonka beans, soaked in rum for 24 hours and fermented\u003c\/li\u003e\n\u003cli\u003eDeep bouquet of bitter almond, woodruff, vanilla and caramel\u003c\/li\u003e\n\u003cli\u003eWorkshop 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\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTonka beans combine wonderfully with vanilla – reach for our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia from Madagascar\u003c\/strong\u003e\u003c\/a\u003e or the ready \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e. For patisserie, the fine \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e from the patissier edition with Christian Hümbs works well as a ready blend. Classic dessert companions are \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flowers\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. For game and foie gras, our \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörsters Schmortopf\u003c\/strong\u003e\u003c\/a\u003e blend with a tonka component also fits. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\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\u003eWhat can I use tonka beans for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I grate tonka beans?\u003c\/strong\u003e\u003cbr\u003e\nWith a fine grater like the \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane zester\u003c\/strong\u003e\u003c\/a\u003e. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much tonka bean do I need?\u003c\/strong\u003e\u003cbr\u003e\nVery little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated – too much makes the aroma medicinal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre tonka beans safe?\u003c\/strong\u003e\u003cbr\u003e\nIn usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\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 tonka beans for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I grate tonka beans?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With a fine grater like the Microplane zester. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much tonka bean do I need?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated, too much makes the aroma medicinal.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are tonka beans safe?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704993546,"sku":"30288","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tonkabohnen-557303.jpg?v=1736522979"},{"product_id":"wacholderbeeren","title":"Juniper Berries","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSoft juniper berries, a classic spice for game, sauerkraut and sauerbraten\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJuniper berries are the key spice of hearty German, Alpine and Eastern European cooking. We select soft, pliable berries with a high proportion of essential oils – only these deliver the resinous-savoury aroma that makes a sauerbraten a sauerbraten and a game goulash a game goulash. Hardened, black juniper berries from the supermarket have lost most of their oils. We pack our juniper berries 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 for sauerkraut, game goulash, roast venison, deer and wild boar. Seasons sauerbraten, pot roast, marinades and stews. Also with lamb, pork and wild fowl. Crushed in a mortar with garlic and salt, it makes a fine seasoning paste for marinades. Brewed as a tea, juniper also refines mulled wine and punch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e before cooking, lightly press the berries or crack them in a mortar – this releases the essential oils. Left whole, they develop noticeably less aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: sauerkraut like grandma's\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWith three right moves, simple cabbage becomes a hearty classic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg sauerkraut (fresh from the jar or bag)\u003c\/li\u003e\n\u003cli\u003e10 juniper berries\u003c\/li\u003e\n\u003cli\u003e3 bay leaves (see \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e1 onion, 100 g streaky bacon\u003c\/li\u003e\n\u003cli\u003e1 floury potato, 250 ml stock or white wine\u003c\/li\u003e\n\u003cli\u003e1 tbsp lard, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the bacon into cubes, render in lard. Add the finely chopped onion and sweat until translucent. Add the sauerkraut with stock, bay leaf and lightly pressed juniper berries. Stir in a grated raw potato – it binds the acidity and makes the cabbage creamy. Simmer covered over low heat for 45 minutes. Season with salt and remove the bay and juniper before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our juniper berries?\u003c\/strong\u003e Soft, oil-rich berries make the difference between \"cabbage with aroma\" and \"hearty-savoury sauerkraut\". The grated raw potato is the trick from grandmother's kitchen that makes the cabbage creamy and easy to digest.\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\u003eSoft juniper berries with a high oil content\u003c\/li\u003e\n\u003cli\u003eA resinous-savoury aroma, classically hearty\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\u003eJuniper is a main ingredient of our ready-made game blend \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e and a component of \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eForster's braising pot\u003c\/strong\u003e\u003c\/a\u003e as well as \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e. Classic companions in the braising pot are \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e. For roast game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e also fits as a powerful pepper blend.\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 juniper berries for?\u003c\/strong\u003e\u003cbr\u003eFor sauerkraut, game goulash, sauerbraten, pot roast, roast game of deer, venison and wild boar, goose stuffing, marinades and stews. Also in mulled wine, punch and in game marinades on a wine or beer base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many juniper berries do I need?\u003c\/strong\u003e\u003cbr\u003eFor sauerkraut about 8 to 10 berries per 1 kg of cabbage. For a game marinade 6 to 8 berries per litre of liquid. For pot roast, cook 4 to 6 berries lightly pressed with the roasting juices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are soft juniper berries better than hard ones?\u003c\/strong\u003e\u003cbr\u003eSoft, pliable berries still contain their essential oils, which are gradually lost during drying. Hard, black berries from old stock barely taste of anything. Our juniper berries are checked for freshness and oil content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use juniper berries whole or crushed?\u003c\/strong\u003e\u003cbr\u003eBefore cooking, lightly press them or crack them in a mortar – this lets the essential oils move into the pot. Left whole, they release only a third of their aroma. Ideally remove them again before serving, so no one bites into a whole berry.\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 juniper berries for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For sauerkraut, game goulash, sauerbraten, pot roast, roast game of deer, venison and wild boar, goose stuffing, marinades and stews. Also in mulled wine, punch and in game marinades on a wine or beer base.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many juniper berries do I need?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For sauerkraut about 8 to 10 berries per 1 kg of cabbage. For a game marinade 6 to 8 berries per litre of liquid. For pot roast, cook 4 to 6 berries lightly pressed with the roasting juices.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why are soft juniper berries better than hard ones?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Soft, pliable berries still contain their essential oils, which are gradually lost during drying. Hard, black berries from old stock barely taste of anything. Our juniper berries are checked for freshness and oil content.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I use juniper berries whole or crushed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Before cooking, lightly press them or crack them in a mortar, this lets the essential oils move into the pot. Left whole, they release only a third of their aroma. Ideally remove them again before serving, so no one bites into a whole berry.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705124618,"sku":"30289","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wacholderbeeren_ganz-432569.jpg?v=1736522986"},{"product_id":"zimtbluten","title":"Cinnamon Flowers, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCinnamon flowers ground, a sweet cinnamon aroma without woody notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGround cinnamon flowers are the dried flowers of the cinnamon tree, unlike the better-known cinnamon stick completely free of woody aromas. We pack the fine flowers gently in our workshop in Klingenberg am Main, single-variety and unadulterated. On first contact, a sweet, powerful, barely sharp cinnamon character develops with the concentration of a fine spice oil. A small pinch is enough for a whole tray of biscuits.\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 baking spice for biscuits, gingerbread, stollen, speculoos and cinnamon stars. Also for baked apple, apple compote, plum butter, rice pudding, panna cotta, chocolate dessert, ice cream and pancakes. Classic in wintry hot drinks such as mulled wine, punch and chai latte. Also with roast game, braised lamb dishes and Moroccan tagine as a fine accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e cinnamon flowers are very concentrated and quickly taste sharp-bitter if dosed too high. A knife tip per portion is usually enough, in mulled wine a pinch per glass.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBaked apple with cinnamon flowers in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWash four Boskop apples, remove the core with an apple corer.\u003c\/li\u003e\n\u003cli\u003eMix a filling of 60 g marzipan, a handful of raisins, chopped walnuts and a pinch of ground cinnamon flowers, fill into the apples.\u003c\/li\u003e\n\u003cli\u003ePlace in a baking dish, a little apple juice on the bottom, top with flakes of butter.\u003c\/li\u003e\n\u003cli\u003eBake at 180 degrees for around 25 minutes, until the skin bursts slightly. Serve with vanilla sauce.\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\u003ePure ground cinnamon flowers without woody aromas\u003c\/li\u003e\n\u003cli\u003eA sweet, powerful, concentrated cinnamon character\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 baking, desserts, game dishes and hot drinks\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 to use the cinnamon flowers whole, for example for braising or in mulled wine, reach for our \u003ca href=\"\/en\/products\/zimtbluten-ganz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewhole cinnamon flowers\u003c\/strong\u003e\u003c\/a\u003e. For a ready-made baking-sugar variant, our \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon-flower spiced sugar\u003c\/strong\u003e\u003c\/a\u003e in cooperation with Christian Hümbs is ideal. For a floral-sweet curry profile with vanilla and orange notes in desserts, try \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. You can 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 is the difference between cinnamon flowers and a cinnamon stick?\u003c\/strong\u003e\u003cbr\u003e\nCinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose cinnamon flowers correctly?\u003c\/strong\u003e\u003cbr\u003e\nVery little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre cinnamon flowers vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e\nYes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat are cinnamon flowers suitable for besides desserts?\u003c\/strong\u003e\u003cbr\u003e\nVery good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\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 is the difference between cinnamon flowers and a cinnamon stick?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose cinnamon flowers correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are cinnamon flowers vegan and gluten-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cinnamon flowers suitable for besides desserts?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705255690,"sku":"30291","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtblueten_gemahlen-750327.jpg?v=1736522888"},{"product_id":"zimtrinde-cassiavera-dose","title":"Cinnamon Bark, Cassia vera","description":"\u003ch2\u003eCassia vera – the savoury cinnamon stick for braised dishes and hot drinks\u003c\/h2\u003e\n\u003cp\u003eCassia vera (\u003cem\u003eCinnamomum cassia\u003c\/em\u003e) is the baking cinnamon of classic German and Oriental cuisine – stronger, more savoury and less sweetish than Ceylon Kaneel, but with more aromatic depth and a higher content of essential oils. The whole cinnamon stick releases its scent slowly and evenly – ideal wherever long-cooked dishes need a stable, lasting cinnamon aroma.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eThe whole cinnamon stick is added during cooking and removed before serving. It is suitable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised dishes\u003c\/strong\u003e – roast lamb, game ragout, braised veal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – tagine, ras el hanout dishes, Persian rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato sauces and curries\u003c\/strong\u003e – gives depth without dominating with sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetable dishes\u003c\/strong\u003e – pumpkin soup, sweet-potato stew, braised beetroot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulses\u003c\/strong\u003e – lentils, chickpeas, black beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – mulled wine, punch, chai, Oriental-style coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: Moroccan lamb tagine\u003c\/h2\u003e\n\u003cp\u003eCut 800 g lamb shoulder into pieces, sear in olive oil. Add onions, garlic, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric and 1 stick of \u003cem\u003eCassia vera\u003c\/em\u003e. Deglaze with stock, add 200 g chickpeas (pre-cooked) and 100 g dried apricots. Braise covered for 90 minutes at 160 °C. Remove the cinnamon stick before serving, garnish with fresh coriander and toasted flaked almonds.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705386762,"sku":"30292","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde_2cm-814926.jpg?v=1736522888"},{"product_id":"zimtrinde-cassia-vera-dose","title":"Cinnamon Bark, Cassia vera, ground","description":"\u003ch2\u003eCassia vera ground – a strong baking cinnamon with savoury depth\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera is the classic baking cinnamon of German cuisine – and at the same time far more than that. With its high content of essential oils and its strong, warm-savoury profile, it is indispensable both in sweet and in savoury dishes. Compared to Ceylon Kaneel, Cassia vera brings more emphasis and warmth to a dish – exactly what gingerbread, red cabbage and Moroccan stews need.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use\u003c\/h2\u003e\n\u003cp\u003eGround Cassia vera can be worked directly into doughs, mixtures and sauces. It suits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e – gingerbread, speculoos, cinnamon stars, apple cake, stollen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompote and desserts\u003c\/strong\u003e – apple, pear and plum compote, rice pudding, semolina pudding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavoury dishes\u003c\/strong\u003e – red cabbage (indispensable!), sauerbraten, game ragout\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriental cuisine\u003c\/strong\u003e – ras el hanout dishes, köfte, Moroccan tagines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePumpkin and sweet potato\u003c\/strong\u003e – roasted or puréed with cassia, ginger and nutmeg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot drinks\u003c\/strong\u003e – cinnamon milk, chai, mulled wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe idea: classic cinnamon red cabbage\u003c\/h2\u003e\n\u003cp\u003eFinely shred 1 kg red cabbage. Sweat in a large pot with 2 tbsp goose fat. Add 2 apples (peeled, diced), 1 onion, 1 tsp \u003cem\u003eground Cassia vera\u003c\/em\u003e, 4 cloves, 2 tbsp red-wine vinegar, 200 ml red wine and a little salt. Braise covered for 45–60 minutes over low heat. Season with cranberries or a dash of redcurrant jelly.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564709220618,"sku":"30294","price":9.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/zimtrinde-gemahlen.jpg?v=1738167013"},{"product_id":"rote-zwiebeln","title":"Red Onions","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRed onions, freeze-dried with an intense, lightly sweetish aroma\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFreeze-dried red onions. The gentle process preserves the intense, lightly sweetish aroma of the red onion. On contact with liquid the pieces almost return to the state of fresh produce. Filled by us 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 salad dressings, vinaigrettes, sauces, stocks and soups. They season minced meat, rissoles, stews, burgers and tomato sauces and add a fine onion accent to quark, herb butter and bread spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Let the onions swell briefly in liquid before frying, otherwise they can burn quickly. Store dry and well sealed and use up promptly after opening.\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\u003eFreeze-dried red onions with an intense aroma\u003c\/li\u003e\n\u003cli\u003eLightly sweetish, almost like fresh on contact with liquid\u003c\/li\u003e\n\u003cli\u003eFor salad dressings, vinaigrettes, sauces and soups\u003c\/li\u003e\n\u003cli\u003eSeasons minced meat, burgers and tomato sugo\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers 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 savoury dishes our \u003ca href=\"\/en\/products\/knoblauch\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egarlic\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/omas-sossengewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOma's sauce seasoning\u003c\/strong\u003e\u003c\/a\u003e fit well. You will find more in our \u003ca href=\"\/en\/collections\/gewuerze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices\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 use freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nAdd them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does freeze-drying achieve?\u003c\/strong\u003e\u003cbr\u003e\nIt preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose freeze-dried red onions?\u003c\/strong\u003e\u003cbr\u003e\nRather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, and use up promptly after opening.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How do I use freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Add them directly to dressings, sauces, stocks and soups. For frying, soak them briefly in a little liquid first.\"}},{\"@type\":\"Question\",\"name\":\"What does freeze-drying achieve for red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It preserves the aroma especially well. On contact with liquid the onions work almost like fresh, with no peeling and chopping.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rather sparingly, as the aroma is concentrated. Best to let them swell briefly and season to taste.\"}},{\"@type\":\"Question\",\"name\":\"How do I store freeze-dried red onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, and use up promptly after opening.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564711776522,"sku":"30296","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/rote-zwiebeln-339858.jpg?v=1738084251"},{"product_id":"afrikanisches-perlensalz","title":"African pearl salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAfrican pearl salt, naturally grown salt pearls for mill and mortar\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAfrican pearl salt forms on the lakes and coasts of Africa, where heat, wind and wave pressure let the salt grow into round, pearl-shaped crystals. We fill it in our manufactory in Klingenberg am Main. It has a mild salt note and a characteristic, soft texture. Slight colour variations are natural and typical of the product.\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\u003eAfrican pearl salt is versatile. Grind the pearls in a mill with a ceramic grinder, crush them in a mortar with pepper, piment d'Espelette or herbs into an aromatic seasoning salt, or add them straight as a finishing salt over fish, salads, vegetables and soft cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The pearls are soft and grind easily. Use a ceramic grinder rather than a steel one and add the salt as a finish only at the end of cooking.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSea bass with lemon butter and pearl salt in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFry two sea bass fillets in butter over medium heat for 3 minutes per side.\u003c\/li\u003e\n\u003cli\u003eFroth 50 g butter with the zest of an untreated lemon.\u003c\/li\u003e\n\u003cli\u003eArrange the fillets and spoon the lemon butter over them.\u003c\/li\u003e\n\u003cli\u003eTo finish, scatter a few pearl-salt crystals fresh from the mortar over the top and serve straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes the pearl salt special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eUnlike harvested sea salt, pearl salt grows naturally into small spheres. This shape grinds especially evenly in a ceramic mill and gives a nice, crisp texture in the mortar. In taste it is mild and clean, without intrusive minerality, which makes it a good subtle finishing 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\u003eNaturally grown salt pearls from African lakes and coasts\u003c\/li\u003e\n\u003cli\u003eFormed by heat, wind and wave pressure\u003c\/li\u003e\n\u003cli\u003eSuitable for mills with a ceramic grinder\u003c\/li\u003e\n\u003cli\u003eIn a mortar with pepper or herbs into a fine seasoning salt\u003c\/li\u003e\n\u003cli\u003eMild and clean, for fish, salads and vegetables\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\u003eIn the mortar you can combine the pearl salt with \u003ca href=\"\/en\/products\/schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack pepper\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e. A fine finishing salt in flake form is our \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFleur de Sel\u003c\/strong\u003e\u003c\/a\u003e. You will find more salts in our \u003ca href=\"\/en\/collections\/zucker-salze\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esugar and salt world\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 African pearl salt?\u003c\/strong\u003e\u003cbr\u003e\nNaturally grown salt that crystallises into round pearls on the lakes and coasts of Africa through heat, wind and wave pressure. It has a mild salt note and a soft, pearl-shaped texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich mill is suitable?\u003c\/strong\u003e\u003cbr\u003e\nA mill with a ceramic grinder. The soft pearls grind easily and evenly in it. A steel grinder is less suitable for salt because salt can corrode it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I best use the pearl salt?\u003c\/strong\u003e\u003cbr\u003e\nAs a finishing salt only at the end over fish, salads, vegetables or soft cheese. In a mortar you can work it with pepper and herbs into your own seasoning salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy do colour and shape vary slightly?\u003c\/strong\u003e\u003cbr\u003e\nBecause it is a natural product. The shape and colour of the pearls vary slightly from batch to batch, which is normal and a sign of their natural formation.\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 African pearl salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Naturally grown salt that crystallises into round pearls on the lakes and coasts of Africa through heat, wind and wave pressure. It has a mild salt note and a soft, pearl-shaped texture.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which mill is suitable?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A mill with a ceramic grinder. The soft pearls grind easily and evenly in it. A steel grinder is less suitable for salt because salt can corrode it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I best use the pearl salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"As a finishing salt only at the end over fish, salads, vegetables or soft cheese. In a mortar you can work it with pepper and herbs into your own seasoning salt.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do colour and shape vary slightly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because it is a natural product. The shape and colour of the pearls vary slightly from batch to batch, which is normal and a sign of their natural formation.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564712399114,"sku":"30297","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/afrikanisches_perlensalz-663371.jpg?v=1736523087"},{"product_id":"gewurzsalz-bouillabaisse","title":"Bouillabaisse spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt, a saffron seasoning from the Mediterranean\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBouillabaisse is the queen of fish soups, and this spiced salt brings its unmistakable profile to the table, even when no fresh sea breeze is blowing. The base is the mild Luisenhaller deep-rock salt, refined with tomato flakes, hot rose paprika, garlic, parsley, star anise, fennel seed, fine saffron and thyme. The saffron gives the typical golden colour and its subtle, warm aroma. Star anise and fennel seed carry on the aromatic depth of Provence cooking.\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\u003eThis spiced salt is geared towards fish and seafood, but is also suitable for Mediterranean vegetable dishes. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBouillabaisse\u003c\/strong\u003e, stir directly into the fish stock\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish soups and bisque\u003c\/strong\u003e, as a base salt for all creamy seafood sauces\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled fish\u003c\/strong\u003e, sea bass, red mullet, sea bream, salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSeafood\u003c\/strong\u003e, prawns, mussels, squid\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRisotto and paella\u003c\/strong\u003e, as a seasoning and colour salt instead of separate saffron\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMediterranean vegetable dishes\u003c\/strong\u003e, tomatoes, courgettes, aubergines, stuffed peppers\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, Provence fish soup\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat 1 onion, 2 cloves of garlic and 1 fennel bulb in olive oil. Add 400 g tinned tomatoes and 800 ml fish stock. Season with 1 tsp Bouillabaisse spiced salt. Simmer for 20 minutes. Cut 500 g mixed fish fillets (cod, salmon, red mullet) into pieces and let them steep in the soup for 8 minutes. Serve with croutons and rouille.\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 and savoury with saffron and thyme\u003c\/li\u003e\n\u003cli\u003eFor bouillabaisse, fish soups, risotto and paella\u003c\/li\u003e\n\u003cli\u003eWith Luisenhaller deep-rock salt and tomato flakes\u003c\/li\u003e\n\u003cli\u003eAlso with fried fish and seafood\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from 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\u003eFor fish cookery, 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 as a second salt and \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 as a pepper accent. A Mediterranean complement: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e. For antipasti platters: \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive oil\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 salt?\u003c\/strong\u003e\u003cbr\u003e\nMild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need additional saffron in my bouillabaisse?\u003c\/strong\u003e\u003cbr\u003e\nNo, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\n1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for meat dishes?\u003c\/strong\u003e\u003cbr\u003e\nLess so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\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 Bouillabaisse spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need additional saffron in my bouillabaisse?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Bouillabaisse spiced salt also suitable for meat dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Less so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564714529034,"sku":"30300","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-bouillabaisse-679626.jpg?v=1736624360"},{"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":8.49,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":50684724117770,"sku":"22780","price":24.99,"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":"gewurzsalz-poivres-rares","title":"Poivres Rares spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePoivres Rares spiced salt, sea salt with three rare pepper varieties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA seasoning salt for pepper lovers: Mediterranean sea salt from Spain meets three characterful pepper varieties that together create a complex, multi-layered profile. Classic black pepper gives the familiar base heat. The resinous-savoury cubeb pepper from Indonesia brings eucalyptus notes and a long finish. Long pepper, finally, surprises with its warm, lightly sweet depth, reminiscent of nutmeg and cardamom. 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\u003eThis seasoning salt is suitable as a table spice and finishing salt for dishes with substance. Particularly good with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMature cheese\u003c\/strong\u003e, hard cheese, Parmesan, Comté, Manchego\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e, beef or venison, thinly sliced\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteak and beef fillet\u003c\/strong\u003e, as a rub before frying or for finishing\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFried fish\u003c\/strong\u003e, on white fish and salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCold roast\u003c\/strong\u003e, on sliced roast with a little olive oil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBruschetta and tomato-mozzarella\u003c\/strong\u003e, as a finishing salt\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOven vegetables and roasted potatoes\u003c\/strong\u003e\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, beef fillet carpaccio with Poivres Rares\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFreeze 200 g beef fillet for 30 minutes, then slice wafer-thin. Spread out on chilled plates. Drizzle with high-quality olive oil, a few drops of lemon juice over it, distribute thin Parmesan shavings. Before serving, scatter very thinly with Poivres Rares spiced salt and garnish with rocket.\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 sea salt with three rare pepper varieties\u003c\/li\u003e\n\u003cli\u003eBlack pepper, cubeb pepper and long pepper\u003c\/li\u003e\n\u003cli\u003eIdeal with hard cheese, beef and carpaccio\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout separating agents and additives, shake before use\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 pepper world: \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 as a crisp finish, \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e for steak and game. A salt counterpart: \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. For braises: \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\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 are Poivres Rares?\u003c\/strong\u003e\u003cbr\u003e\nFrench for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do the three pepper varieties differ?\u003c\/strong\u003e\u003cbr\u003e\nBlack pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nLike a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for soups and sauces?\u003c\/strong\u003e\u003cbr\u003e\nYes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\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 are Poivres Rares?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"French for rare peppers. The blend contains three characterful pepper varieties, each bringing its own character, more than the sum of its parts.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the three pepper varieties differ?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Black pepper is classically hot, cubeb pepper eucalyptus-resinous and long-lasting, long pepper warm-sweet and reminiscent of nutmeg and cardamom.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the Poivres Rares spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Like a finishing salt, sparingly, best scattered on only after cooking so the pepper aromas stay in the foreground.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Poivres Rares spiced salt also suitable for soups and sauces?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes, but use it sparingly. The salt is intense, half a teaspoon per litre of soup is enough.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564716167434,"sku":"30308","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-poivres-rares_22db0ecc-c377-4a2c-85d6-e67cdaaa8b79.jpg?v=1738650590"},{"product_id":"jozo-gourmetsalz","title":"Jozo Gourmet Salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eJozo Gourmet Salt, Danish pyramid salt for fine finishing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNaturally grown sea salt crystals from Denmark in a delicate, small pyramid shape, filled in our workshop in Klingenberg am Main. A mild, clear salt flavour that crumbles finely on the tongue, an elegant finishing-salt classic with clear northern roots.\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 finishing salt for finished dishes, fresh bread with olive oil, tomato and mozzarella and grilled steak. An accent on fried egg, salads, sushi rolls and chocolate. Rub between thumb and index finger and scatter over the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e always add it only after cooking, in the heat the crystals dissolve and the pyramid structure is lost. Store dry and well sealed so the flakes do not clump.\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\u003eDanish pyramid salt with a mild, clear note\u003c\/li\u003e\n\u003cli\u003eDelicate crystals in pyramid shape, finely crumbling\u003c\/li\u003e\n\u003cli\u003eFilled in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile as a finishing salt for fish, meat and bread\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\u003eAs a salt trio for the table: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e from France, \u003ca href=\"\/en\/products\/flor-de-sal-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eflor de sal\u003c\/strong\u003e\u003c\/a\u003e from Portugal and \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e. A pepper counterpart: \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. Black as a visual contrast: \u003ca href=\"\/en\/products\/grobes-schwarzes-salz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse black 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\u003eWhat are pyramid salt flakes?\u003c\/strong\u003e\u003cbr\u003eNaturally grown salt crystals in a pyramid shape, formed in shallow basins by evaporation. When rubbed between the fingers, the pyramids burst into the finest splinters, the characteristic crunch of fine finishing salts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Danish pyramid salt different?\u003c\/strong\u003e\u003cbr\u003eDanish salt flakes are usually finer and milder than Greek or Cypriot varieties. They have a clear, mineral-pure note without a strong character of their own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen do I use the salt?\u003c\/strong\u003e\u003cbr\u003eAlways as a finishing touch after cooking, in the heat the crystals dissolve and the effect of the pyramid structure is lost. Use sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I also season with it in the pot?\u003c\/strong\u003e\u003cbr\u003eThat would be a waste, in cooking it dissolves like ordinary salt. Season in the pot with a simple sea salt and use Jozo Gourmet Salt only for finishing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are pyramid salt flakes?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Naturally grown salt crystals in a pyramid shape, formed in shallow basins by evaporation. When rubbed between the fingers, the pyramids burst into the finest splinters, the characteristic crunch of fine finishing salts.\"}},{\"@type\":\"Question\",\"name\":\"What makes Danish pyramid salt different?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Danish salt flakes are usually finer and milder than Greek or Cypriot varieties. They have a clear, mineral-pure note without a strong character of their own.\"}},{\"@type\":\"Question\",\"name\":\"When do I use the salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Always as a finishing touch after cooking, in the heat the crystals dissolve and the effect of the pyramid structure is lost. Use sparingly.\"}},{\"@type\":\"Question\",\"name\":\"Can I also season with it in the pot?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That would be a waste, in cooking it dissolves like ordinary salt. Season in the pot with a simple sea salt and use Jozo Gourmet Salt only for finishing.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564721180938,"sku":"30310","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/jozo-gourmetsalz-302200.jpg?v=1736762402"}],"url":"https:\/\/altesgewuerzamt.de\/en\/collections\/welttag-der-gewuerze.oembed?page=5","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}