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Chinese Wokspice with Szechuan pepper and star anise. An Asian wok seasoning.

Fruchtiges Tomaten-Chutney mit 58 % Tomate, Thai-Basilikum und Galgant – süß-pikant.

Green Sichuan pepper with a lime aroma. For Asian cooking, sorbets and dark chocolate.

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

Japanese seven-spice blend with sansho, sesame and nori seaweed for ramen and sushi.

Curry Anapurna in the Congratulations edition, a piquant spice gift from the manufactory.

Apricot vinegar from Gölles in Styria. Fruity-sweet for salads and dumplings.

Red Szechuan pepper with a lemony aroma. A classic of Sichuan cooking.

Freeze-dried dill tips. A classic for fish, cucumbers and Scandinavian cuisine.

This pepper grows wild and cannot be cultivated. Very, very rare! It has a slightly tingling and very intense citrus note.

Dried chili rings, fruity and hot. A topping for wok, pizza and bowls.

Freeze-dried basil, intense in aroma. A classic with tomatoes and pizza.

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

Ground Bourbon vanilla. A classic for yeast dough, biscuits and panna cotta.

Unlike the cinnamon stick (bark), the cinnamon blossom is free of woody aromas. Ground cinnamon blossoms are very sweet, slightly spicy, and powerful.

Black pepper – full-bodied and savoury, the classic of everyday cooking.

Genuine red Kampot pepper from Cambodia. Fruity-sweet, with a strong hot core.

The real Maggi herb, intensely savoury for soups, stews and gravies.

Ground vanilla with a floral-aromatic depth – for patisserie and fine desserts.