Search results

Echter Ceylon-Zimt mit feinblättrigem Aufbau – mild, edel, cumarin-arm.

Kaneel is sweeter and has a more distinct aroma than Cassia vera. It can be recognized by its fine, overlapping layers of leaves.

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

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

Cinnamon-blossom sugar with Christian Hümbs, a gentle sweetness for coffee and patisserie.

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

Ganze Zimtblüten mit cremig-süßem Aroma – für Kompott, Glühwein und Wild.

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

Quatre Épices French spice blend, for terrines, ragouts and game.

Backstubengeheimnis, a floral baking blend with meadowsweet, tonka bean and vanilla.

African grill spice for dark meat. Exotic with orange blossom and cinnamon.

Klingenberg gingerbread spice. Warm and festive for biscuits, stollen and game.

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

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

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

A razor-sharp zester for citrus, parmesan, nutmeg and chocolate.

Ground ginger, warm and savoury. For pastries, curries and root vegetables.

Microplane nutmeg mill 2 in 1 with storage, ultra-fine grating for nutmeg and mace.

A mild pasta blend with tomato and Mediterranean herbs, child-friendly and sophisticated.

Alpine bread blend with blue fenugreek – hay-like and savoury for rye and mixed bread.