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Smoked chipotle jalapeño, smoky and hot. For Tex-Mex, BBQ and pulled pork.

The appearance differs considerably from cultivated goods!

Freeze-dried green mint. For Arabic tea, tabbouleh and lamb dishes.

Fabulous for all game dishes as well as winter dishes and stews.

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

Olive wood turner by Klawe, a Mediterranean kitchen helper with a unique grain.

Lamb spice with olive leaves, fennel and lemongrass, a Mediterranean seasoning.

Rubbed savory, thyme-like with a peppery note. For beans, lamb and poultry.

Black Belem pepper from Brazil. Full-bodied and harmoniously hot.

A Mediterranean spiced salt with three rare pepper varieties, depth for cheese and meat.

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

Mélange Noir with three black peppers. A robust steak pepper for game and the grill.

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

Painmaker BBQ Sauce with whiskey, a smoky note and a spice blend. For spareribs and pulled pork.

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

Belessi extra virgin olive oil, a Greek premium oil from family production.

An aromatic blend from North African cuisine. Delicious on meatballs or vegetables, sprinkled on top, or used as a dip.

Fine, fruity blend from Ethiopia, characterized by sharp, very broad and long-lasting aromas.

Brasserie classic with 20+ herbs for Café de Paris butter and light sauces.

Olive wood pointed spoon by Klawe, reaches every corner of the pot base.