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A unique vinegar specialty made from red wine grapes from the steep slopes of Klingenberg – grown by the Holland family!

Grape seed oil from Franz Keller in the Kaiserstuhl, mild, nutty and heat-stable.

Dried tarragon for sauce béarnaise, poultry, fish and herb butter.

Apéro cookbook by Ingo Holland, hand-signed. An award-winning collector edition. In German.

Iranian top-quality saffron, high-colour. For paella, risotto and bouillabaisse.

Ingos Glühweingewürz from Klingenberg. For mulled wine, punch, pastries and braises.

The combination of high-quality wine vinegar and fruity grape juice.

Purple Kalamata olives from Messenia in a mild sea salt brine, a classic of Greek cooking.

Soft, malleable berries with endless potential for essential oils.

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

Tuna and anchovy cream from the Basque Country. Mediterranean for crostini and vitello tonnato.

Rabbit terrine with Jurançon wine. A fine French pâté for apéro and a hearty snack.

Cherry peppers filled with chickpea hummus. Mild and creamy for mezze and aperitivo.

Chalkidiki olives in sea salt brine. Large and meaty for antipasti, mezze and farmer's salad.

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

Vinaigrette seasoning with spring herbs and mustard. A dressing in seconds.

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

French goose rillettes by Feyel. A fine bread spread for toast and starters.

Mole, a Mexican chocolate-chili seasoning for braised game, turkey and foie gras.