X-Berg Boom
X-Berg Boom by Orania Berlin. Savoury for poultry and braises.
- Savoury, strong, urban
- Duck, poultry, braised dish, game
- A tip from Gewürzamt: stir into a soy-sauce marinade
- Extra tip: also for pulled duck
- Made by Orania Berlin
You will receive 54 enjoyment points
Inhalt: 90 Gramm
+ 18,667 positive reviews
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
X-Berg Boom, the spice blend by Philipp Vogel and Altes Gewürzamt
X-Berg Boom is a real bang for the palate, created from the cooperation between Altes Gewürzamt and Philipp Vogel of the X-Berg Duck at the Orania restaurant in Berlin. We mix, fill and seal every tin by hand in our workshop in Klingenberg am Main. The profile: a savoury, umami-rich opening of roasted onions and tomato flakes, a tingling heart of Szechuan pepper and sesame, a fresh finish of lime and lemongrass. Berlin creativity meets Klingenberg craft.
How to use
X-Berg Boom refines poultry and especially duck, fish and seafood, vegetables, bowls and wok dishes as well as dips, sauces and marinades with a touch of modern, Asian-inspired cooking. Scatter it as a finish over the finished dish or season with it while cooking.
Good to know: The roasted onions and sesame burn quickly at high heat, so add X-Berg Boom towards the end or just before serving.
Pulled duck with X-Berg Boom in 4 steps
- Season two duck legs all over with X-Berg Boom and a little salt.
- Cook them covered at 150 degrees for around two and a half hours until the meat falls tender from the bone.
- Pull the meat with two forks and mix it with a little of the cooking juices.
- Scatter another pinch of X-Berg Boom over it before serving and serve the pulled duck in bao buns or on a bowl.
What's in it?
The umami-rich core is formed by a fermented spice preparation, roasted onions and tomato flakes. White and black sesame add nuttiness, Szechuan pepper the typical tingle, ginger and nori seaweed a maritime depth, and lime and lemongrass set the fresh highlight. A blend you will only find from the Orania kitchen.
At a glance
- Urban spice blend by Philipp Vogel and Altes Gewürzamt
- With roasted onions, sesame, Szechuan pepper, tomato and lime
- For duck, poultry, fish, bowls, wok and marinades
- Mixed and filled by hand in Klingenberg am Main
- No flavour enhancers or artificial aromas
Goes well with
Season on in an Asian-inspired style with Tandoori Masala. For braises and game, Quatre Épices fits well, for smoky depth smoked black pepper. You will find more special blends in our spice blends.
Frequently asked questions
Who created X-Berg Boom?
X-Berg Boom is a cooperation between Altes Gewürzamt and Philipp Vogel of the X-Berg Duck at the Orania restaurant in Berlin. The blend is mixed and filled by hand in Klingenberg am Main.
What does X-Berg Boom suit best?
Especially duck and poultry, plus fish, seafood, vegetables, bowls and wok dishes as well as dips, sauces and marinades. As a finish over the finished dish it develops its aroma best.
Does X-Berg Boom taste hot?
The blend is savoury with a fine heat. The Szechuan pepper provides a light tingle on the tongue rather than a burning heat.
When do I add X-Berg Boom to a dish?
Best towards the end of cooking or just before serving. Roasted onions and sesame burn quickly at high heat, so the blend works particularly well as a finish.
