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Veggieküche gift box with Gemüseschmackes, Vilgis Erde and Masoor Dal.

A Mediterranean herb spiced salt with Luisenhaller salt, a classic for salad and the grill.

Microplane professional peeler with a razor-sharp blade, wafer-thin peeling for vegetables and fruit.

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

Cannolicchi by Rustichella d'Abruzzo, bronze die. Al dente for soup and sugo.

Freeze-dried marjoram, the sausage herb for bratwurst, liver sausage and potato soup.

The appearance differs considerably from cultivated goods!

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

Fish seasoning with saffron and Timut pepper for salmon, gilthead bream and prawns.

Roasted aubergine from North Macedonia in sunflower oil, smoky for antipasti and mezze.

Tuna pieces with plums from Brittany. Sweet and savoury for apéro and salads.

This spice preparation tastes delicious with poultry or fish and is ideal for marinating, for example with yogurt.

Freeze-dried red onions. For dressings, stocks and minced meat.

Curry Hara, a Thai green curry. Fresh and herbaceous with a Szechuan tingle.

Whole Mediterranean bay leaves. For braised roast, bouillon and tomato sauce.

A hand-picked Egyptian rarity from the Sahara. Dense and intense in flavor, yet pleasant on the palate.

Burgers Best vom Alten Gewürzamt: Die perfekte Gewürzzubereitung für Burger-Patties, Grillgemüse, Fisch, Dips und Saucen. Handwerklich hergestellt in Klingenberg am Main.

Spicy paste creation by Ingo Holland Stefan Marquard.

Greek extra virgin olive oil from Trizinia. Hand-harvested, fruity, versatile.

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