WIEDERDA20

X-Berg Boom by Orania Berlin. Savoury for poultry and braises.

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

MAUISU Dark Muscovado sugar from Mauritius.

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

A Mediterranean spiced salt with three rare pepper varieties, depth for cheese and meat.

This pepper grows wild and cannot be cultivated. Very, very rare! It has a slightly tingling and very intense citrus note.

Mexican guajillo chili, fruity and mild. A classic for mole and adobo.

Fermented black garlic: mild, sweetish, with plum and caramel depth.

Smoked chipotle jalapeño, smoky and hot. For Tex-Mex, BBQ and pulled pork.

Yellow mustard seed from Churfranken. Mild-savoury for marinades and sauerbraten.

A pepper blend in five processing stages. A table and finishing pepper for steak, tartare and tomatoes.

Black pepper with 36% real lemon and lemon myrtle for fish and poultry.

Black Lampong pepper from Indonesia – green-fresh, versatile for game and cheese.

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

Coarse Mediterranean sea salt by hand, for salt crust and pasta water.

Ideal for seasoning sausage (merguez), meat such as minced and grilled meat, stews and rice dishes.

Hand-harvested pink rock salt flakes from the Punjab, an elegant finishing salt.

Tomami #1 Umami – a plant-based tomato concentrate for deep umami seasoning.

Japanese seven-spice blend with sansho, sesame and nori seaweed for ramen and sushi.

Freeze-dried green mint. For Arabic tea, tabbouleh and lamb dishes.