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

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

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

Soft, malleable berries with endless potential for essential oils.

Wild fennel seeds offer a very rare and exclusive taste.

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

Curry Goa, South Indian, fruity-hot, with 18 components.

Herbes de Provence, classically French. For Mediterranean cooking, lamb and vegetables.

The intense smell and the typical Hungarian taste make your taste buds explode.

Gemüseschmackes in the mum edition, a Mother's Day gift with vadouvan and celery.

Ground cumin – a key spice for curries, falafel and chili con carne.

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

Tuscan pasta seasoning in the All the best edition, a gift idea for pasta lovers.

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

Whole star anise – sweetish-warm for pho, mulled wine and apple compote.

Dried wild garlic, garlicky and fresh. For pesto, pasta and herb quark.

Curry ketchup with tomatoes and our own curry blend. A classic with currywurst.

Garlic freeze-dried as a granulate, almost like fresh for aioli and pesto.

Blue fenugreek (bread clover) with a lovage-like note. For bread and Swiss cheese.

San Marzano tomatoes, peeled, from Campania. A classic base for pasta and pizza.