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

A hybrid of vanilla planifolia and vanilla pompona, this vanilla has a strong, floral scent.

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

Curry spiced salt with a golden shimmer, for fish, chicken and lentils.

Finely ground cayenne chili, a clear heat with a fruity base note.

Whole bird's-eye chilies, fiery heat for Asian curries and wok.

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

Piment d'Espelette AOP from the Basque Country. Mild-fruity for fish and chocolate.

Hot rose paprika, strongly piquant. For goulash and stews.

Pimentón de la Vera Dulce, sweet-smoky from Spanish Extremadura.

Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.

Edible chili threads with a subtle heat. A decorative highlight for carpaccio and sushi.

Soft, malleable berries with endless potential for essential oils.

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

Sweet paprika from Hungary, stone-ground, mild and deep red.

Chili Ancho, dried poblano with plum and raisin aromas.

The paprika flakes from Hungary have a strong red color.

Cubeb pepper with eucalyptus and camphor notes – classically oriental.

Kaneel is sweeter and has a more distinct aroma than Cassia vera. It can be recognized by its fine, overlapping layers of leaves.

Spanish Pimentón de la Vera, sweet-smoky heat for chorizo and paella.