WIEDERDA20

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

Portuguese salt flower, hand-skimmed and sun-dried, a mild finishing salt.

A white pepper with an unusual taste and appearance.

Bouillabaisse spiced salt with saffron, Mediterranean seasoning for fish soups and paella.

Indian highland pepper with beechwood smoke, an accent for game, steak and salmon.

The intense smell and the typical Hungarian taste make your taste buds explode.

Coarse Pakistani crystal salt, mineral-soft. For the salt mill and late seasoning.

Mace, the mild nutmeg flower for fine soups, mashed potato and Christmas baking.

Cubeb pepper with eucalyptus and camphor notes – classically oriental.

Dijon mustard by Edmond Fallot from Burgundy. From non-deoiled mustard seeds, clear and hot.

Danish pyramid salt by Jozo, a mild finishing salt for fine dishes.

The finely aromatic sea salt is extracted from the waters of the remote, natural and sun-drenched Salt Bay on the South Island of New Zealand.

A premium rub for Ibérico, Mangalitza and premium pork – peppery-warm with paprika and a touch of vanilla.

Black sesame seeds, savoury and nutty. For sushi, bread and Asian bowls.

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

Fine, fruity aromas of cranberries, elderberries, and wild blueberries meet pure, natural Sylt salt!

A Nepalese pepper specialty, also called grapefruit pepper. This is a variant of Sichuan pepper.

When you open the can, you are greeted by an exciting citrus note with hints of lemongrass and lemon verbena.

Brown mustard seed from Churfranken, regionally grown. Piquant for curries and braises.

Blue fenugreek (bread clover) with a lovage-like note. For bread and Swiss cheese.