3 products
Seasoning pastes from the Klingenberg manufactory – founded by Ingo Holland, today run by his son Kilian Holland
Seasoning pastes are the quickest bridge between idea and flavor: a spoonful in the pot, simmer briefly – done. At the Alten Gewürzamt, founded in 2001 by top chef Ingo Holland in Klingenberg am Main and today run by his son Kilian Holland, the seasoning pastes were created in collaboration with top chef Stefan Marquard – specially developed so that you can cook quickly at home with real aromas.
Classics for every kitchen: the Vegetable Broth Seasoning Paste as an instant broth base for soups, sauces, and risotto, the Umami Seasoning Paste with fermented components for depth in sauces and stews, as well as the Tomato Seasoning Paste as an intense tomato paste base. Other varieties: Beef Broth Seasoning Paste, Mushroom Seasoning Paste, and Herb Seasoning Paste.
Application in your kitchen
Stir one to two teaspoons into 250 ml of water or directly into sauces and stews. When making risotto, add the paste with the broth. When braising, deglaze with a little wine and add the paste. Also excellent in marinades for meat and vegetables. Store in the refrigerator after opening. Related areas: Sauces, Pastes & Chutneys, Delicatessen for home.
Craftsmanship – without flavor enhancers and artificial aromas
Our seasoning pastes are made in our manufactory in Klingenberg – without flavor enhancers, without artificial aromas, without anti-caking agents. Only vegetables, spices, and salt – the honest basis of high-quality cuisine.
Frequently asked questions about seasoning pastes
Are the seasoning pastes vegan?
Most of our seasoning pastes are vegan, some contain traces of animal components. If in doubt, check the ingredients list on the product page.
How long do seasoning pastes last?
Unopened and stored in a dry place, 12 to 18 months. After opening, approximately 4 to 6 weeks in the refrigerator. You can find the specific best-before date on the packaging.
How much seasoning paste per serving?
One to two teaspoons per 250 ml of broth or 4 servings of sauce – the pastes are very concentrated.
