WIEDERDA20

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

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

Indian masala blend for dal, lentil soups and pulse stews.

This spice preparation tastes delicious with poultry or fish and is ideal for marinating, for example with yogurt.

A Mediterranean herb spiced salt with Luisenhaller salt, a classic for salad and the grill.

Thai Curry blend with lemongrass, kaffir lime and galangal, for curries and soups.

Freeze-dried marjoram, the sausage herb for bratwurst, liver sausage and potato soup.

Sarawak pepper from Malaysia. Fruity-mild and nutty for meat and stew.

Fennel seed from Churfranken cultivation. Sweetish and anise-like for bread and pulses.

Coarse Luisenhaller deep-rock salt for the salt mill, traditional pan-boiled salt.

An aromatic blend from North African cuisine. Delicious on meatballs or vegetables, sprinkled on top, or used as a dip.

Mole, a Mexican chocolate-chili seasoning for braised game, turkey and foie gras.

Activator salt with caraway and lovage. Massage into the vegetables before cooking.

Franconian bread spice with coriander, caraway and fennel, for sourdough and rye bread.

Curry Hara, a Thai green curry. Fresh and herbaceous with a Szechuan tingle.

Schinus fruits with a mild juniper aroma. An accent for fish, poultry and game.

Roasting seasoning all-rounder for lamb shoulder, veal roast and whole poultry.

German mine salt with a clear salt note, the versatile everyday salt.

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

A smoky, fruity chilli salt, a finishing seasoning for salmon, steak and popcorn.