WIEDERDA20

Herbes de Provence, classically French. For Mediterranean cooking, lamb and vegetables.

Curry spiced salt with a golden shimmer, for fish, chicken and lentils.

Café de Paris in the Favourite Person edition, Paris herbs for steak butter.

Cherry wood spice scoop by Klawe, precise portioning in craftsmanship quality.

A deep-black finishing salt with vegetable charcoal, an accent for tartare and steak.

Cherry wood scoop by Klawe for precise portioning of spices.

Roman Spice in the Happy Birthday edition, Mediterranean seasoning for pizza and pasta.

Italian tomato paste from an early harvest. Tart and fruity for sugo and pizza.

Förster's braising pot, a sauce spice for game. Savoury and robust.

Fresh citrus baking blend with verbena, orange blossom and lavender.

Wild fennel seeds offer a very rare and exclusive taste.

Balsamic 12 years by La Dispensa di Lorenzo. Syrupy for carpaccio and parmesan.

The origin of salt lies in the primordial ocean, which stretched over large parts of North America many years ago.

Chili Pasilla, ground, mild and herbaceous-complex. A classic for mole and adobo.

Lemon verbena has uniform, light-green leaves. It has an intense aroma with hints of lemon balm.

French olive oil with lemon from Nice. Fresh and Mediterranean for fish and salads.

Planifolia vanilla pods from Indonesia. Creamy-sweet for desserts and baking.

Sweet-piquant mango chutney with Curry Jaipur, the universal joker for curries and cheese.

Comoros vanilla with a balsamic-soft Bourbon character – for patisserie and ice cream.

A hand-picked Egyptian rarity from the Sahara. Dense and intense in flavor, yet pleasant on the palate.