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Cardamom seed without husk, a warm aroma for curry, pastries and coffee.

Spiced sugar with cardamom, tonka bean and cinnamon for Franzbrötchen and rice pudding.

A tasting box with 9 spices of the Levant, Harissa, Baharat, Zatar and more.

Baharat not only spices up party classics like meatballs or cevapcici with its spicy flavor, but also makes the hearts of all burger fans beat faster.

An oriental spiced sugar with cardamom, cinnamon blossom and cloves.

Whole cloves, a classic for sauerbraten, mulled wine and gingerbread.

A very mild family curry with 18 components, warm, rounded and lightly sweet.

Mild curry with a floral, fruity note. Perfect for poultry, prawns and vegetable curries, from our own blend.

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

Franconian bread spice with coriander, caraway and fennel, for sourdough and rye bread.

Apfelzauber spice blend, fruity and floral. For apple pie, compote and desserts.

Winter spice blend from Klingenberg. For gingerbread, speculoos, stollen and biscuits.

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

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

Curry Dragon, our hottest blend with Bhut Jolokia and a raspberry note.

Handmade Tulpen pasta with Curry Anapurna, spicy, for curry pasta and bowls.

Mélange Blanc, a white pepper blend for poultry, fish and asparagus.

A piquant yet light curry with lemongrass, also for curry vinaigrette and mayo.

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

Purple Curry with hibiscus flower and anise, acidity-led for fish and poultry.