WASSER

WASSER, the spice composition by Thomas Vilgis for freshness and lightness

WASSER is not an ingredient in the literal sense but a spice blend that brings freshness, lightness and transparency into aromatic form. Thomas Vilgis, a physicist at the Max Planck Institute and one of Germany's most important food researchers, developed it as part of his spice-based worlds of flavour. We mix and fill it in our manufactory in Klingenberg am Main. Sea notes from wakame, citrus acidity from Timut pepper and pomegranate, herb freshness from chervil and dill and a subtle heat from green pepper let light, water-rich ingredients appear in a completely new light.

How to use

WASSER is concentrated and complex, so use it sparingly. Season melon such as watermelon, cantaloupe and honeydew with it, scatter it over leaf salads with olive oil and lemon, over vegetable salads of cucumber, radish and fennel, or over red fruits such as strawberries and raspberries. On raw or gently cooked sea fish, in ceviche and carpaccio, its mineral freshness comes into its own.

Good to know: A few pinches are enough. Use the blend promptly after opening so the fresh aromas are preserved.

Watermelon carpaccio with WASSER in 4 steps

1. Cut 400 g of watermelon into thin slices and arrange them on a plate.
2. Drizzle the melon with a little olive oil and a squeeze of lemon juice.
3. Scatter a few pinches of WASSER evenly over the top.
4. Let everything rest for 2 minutes and serve the carpaccio well chilled.

What's in it?

The subtle heat comes from green pepper, the citrus note from Timut pepper, and dill brings herb freshness. To these come chickpeas, pomegranate seeds, annatto seeds, chervil and wakame seaweed for the mineral sea note.

At a glance

• Creative spice composition by Thomas Vilgis
• Fresh and mineral with green pepper, wakame and dill
• For melon, salads and red fruits
• Also for raw sea fish, ceviche and carpaccio
• Manufactory quality from Klingenberg am Main, without additives

Goes well with

WASSER is part of the Vilgis range. It includes the earthy ERDE and the hearty FETT, each of which captures a different world of flavour. For fresh acidity the lemon pepper fits. You will find the whole series in our Thomas Vilgis collection.

Frequently asked questions

What is WASSER best suited for?
WASSER is made for light, water-rich ingredients. It classically seasons melon, cucumber and leaf salads, but also tastes good on red fruits and on raw sea fish in ceviche and carpaccio. A few pinches are enough to set the fresh, mineral note.

What is the difference between WASSER and ERDE by Thomas Vilgis?
WASSER stands for freshness, lightness and mineral sea notes and suits melon, salad and fish, while ERDE bundles earthy, rooty aromas and suits vegetables, mushrooms and braised dishes. For light dishes you use WASSER, for earthy ones the ERDE.

Why is the blend called WASSER when it contains no water?
The name describes the taste experience, not the ingredient. WASSER brings the sensory feeling of freshness, lightness and transparency to the plate, just as Thomas Vilgis describes it in his concept of worlds of flavour.

How do I dose WASSER?
Start with a few pinches. The blend is concentrated, and Timut pepper and green pepper in particular are strong. Better to season sparingly and add more to taste.