Beige-yellowish, elongated and flat pine nuts. They have a firm consistency and are a source of fibre. Pine nuts have a particularly fine aroma, which becomes even more pronounced when roasted. They are well suited for Mediterranean cuisine, baking, salads and as a snack.

Cocoa beans nibs (pieces), unroasted. The fermented cocoa beans are dried and sorted at temperatures up to 50°C (raw food up to max. 45°C). Subsequently, the beans are peeled, cleaned, crushed and packed. Ideal for muesli, cakes, cookies, tarts, desserts and chocolates.

These cashew pieces are ivory to beige in colour and larger than 4.75 mm, often consisting of half and quarter cashew kernels. They are a source of protein. The mild, nutty kernels are perfect for snacking, cooking, and baking, for exotic cuisine, as an ingredient for salads, sauces, desserts, or muesli.

Baking powder with cream of tartar. Cream of tartar is naturally produced during wine making. This baking powder gives your dough a light and airy texture, making it perfect for a variety of baked goods such as sponge cakes, shortcrust pastries, rolls, cookies, biscuits, waffle batters and much more. Dosage: Approximately 17 g of baking powder per 500 g of flour.

The light triangular buckwheat is versatile, with a mildly sweet, nutty flavour. It's perfect for fritters, stir-fries, salads, porridge, and as a digestible side dish. Preparation: Thoroughly rinse and cook gently with twice the amount of water for 7 minutes. Let it stand for 10-15 minutes to fluff up.

Chia is an annual, herbaceous summer plant from the family of Lamiaceae, botanically known as Salvia hispanica L. Originally from Mexico, it is now cultivated in many countries of Latin America and Africa. The small chia seeds are black to grey and possess an extraordinarily high swelling capacity. This superfood is a good source of protein and has a high fibre content. Organic Chia Seeds are an ideal ingredient for baked goods, breakfast cereals, toppings for sweet and savoury dishes, and creative dessert compositions.

Delicious chocolate sprinkles perfect for garnishing a variety of baked goods and desserts.

We only use European almonds! They have a distinctly nuttier and more aromatic flavour than overseas almonds. The almond kernels are white to light ivory, blanched and cut into fine slices. They are crisp and firm to the bite. Almonds are a great source of fibre and protein. They are perfect for snacking, baking, cooking, as well as for mixes, toppings, and desserts.

Baking powder made from pure cream of tartar, which is naturally produced during winemaking. This baking powder gives dough a light and airy texture, making it ideal for a variety of baked goods such as sponge cakes, shortcrust pastry, rolls, cookies, biscuits, waffle batters and much more. The maize starch acts as a separating agent, ensuring even distribution of the baking powder.

Hemp is one of the oldest cultivated plants, a natural superfood and a current trend. Organic hemp seeds have a delicate nutty taste, contain lots of protein and are rich in polyunsaturated fatty acids, especially Omega-3. Whether in savory dishes like salads and soups, in sweet dishes like muesli and porridge or as an ingredient in bars, energy balls and baked goods - hemp seeds are versatile and give every dish a nutrient boost. They can also be processed excellently in smoothies or provide an extra portion of healthy fats and proteins as a topping.

The star among pumpkin seeds! These pumpkin seeds come from Europe and are grown without shells (GWS). The flat, oval seeds have a dark green colour and are very aromatic in taste. They are high in protein and a source of fibre. Perfect for snacking, for bread, rolls and baked goods, for muesli and for sweet and savoury dishes. Lightly roasting in a pan intensifies the nutty flavour.

Whole anise seeds. The umbellifer originally comes from Asia and the southeastern Mediterranean countries. The light yellow to greenish-brown seeds have a sweet, slightly licorice-like taste. They are included in many tea blends, popular in Christmas baking, and are excellent for fish and meat dishes.

Our European millet serves as a source of fibre, making it a digestible cooking ingredient with a mildly sweet and nutty flavour that works wonderfully in both sweet and savoury dishes. Try millet as a side dish, pan-cooked meal, filling, porridge, or even ground or milled as an ingredient for baked goods.

Finely ground Bourbon vanilla is an essential ingredient in many sweet dishes. It adds a special touch to baked goods, desserts, and beverages. What makes a vanilla pod Bourbon vanilla? Vanilla can be called Bourbon vanilla if it comes from Madagascar, La Réunion (formerly Île Bourbon) or other islands in the Indian Ocean. Its botanical name is Vanilla planifolia. It is also known as spice vanilla and is the most commonly used and popular of the three commercially used vanilla species in Europe.

Corn grits are perfect for preparing polenta or other fibre-rich baked goods and dough products made from corn grits. Ideal for a delicious and healthy meal.

Thin-skinned and soft, sweet figs from Turkey have been among our organic classics for many years. These sun-drenched mountain figs grow primarily in the Aydin-Germencik area. "Protoben" means that the flattened, dried figs are sorted into the boxes in a scale-like manner, separated in layers by paper. The fiber-rich fruit is popular as a snack and is also suitable for cooking and baking.

Our dried, pitted sour cherries are deep dark red to black, firm to the bite, and have a wonderfully tangy-fruity taste. These aromatic fruits are perfect as a fibre-rich snack, add a zesty note to mixes, and can be used in a variety of baked goods, muesli bars, and pralines. In mueslis and savoury dishes such as salads, they set new, interesting accents and turn the familiar into a new taste experience.

Wir verwenden ausschließlich europäische Mandeln! Diese schmecken deutlich nussiger und aromatischer als Mandeln aus Übersee. Blanchierte Mandeln sind elfenbeinfarben, die braune Haut wurde sorgfältig mit Wasserdampf entfernt. Sie sind knackig und bissfest. Mandeln enthalten viele Ballaststoffe und sind eine gute Proteinquelle. Sie eignen sich hervorragend zum Knabbern, Backen, Kochen sowie für Mischungen, Toppings und Desserts. Leichtes Rösten intensiviert ihr Aroma.

Für unsere feinen, gemahlenen Mandeln kommen uns nur europäische Kerne in die Tüte! Warum? Sie schmecken deutlich nussiger und aromatischer als Mandelkerne aus Übersee. Für größtmöglichen Genuss werden die Mandelkerne nach dem Knacken zunächst blanchiert. Dabei wird die braune Haut, die den Kern umgibt, entfernt. Anschließend werden sie zu einem feinkörnigen, weißen bis elfenbeinfarbenen Mehl gemahlen. Mandeln liefern viele Ballaststoffe und sind eine Proteinquelle. Deshalb eignen sie sich hervorragend zum Backen, Kochen und für Süßspeisen.

Finest Bourbon vanilla for the kitchen: To get to the pulp, cut the vanilla pod lengthwise with a sharp knife and scrape out the pulp with the back of the knife. Refine cakes, desserts and drinks to taste. Put the scraped out pod with sugar in a jar and you already have delicious vanilla sugar! What makes a vanilla pod a Bourbon vanilla? Vanilla may be called Bourbon vanilla if it comes from Madagascar, La Réunion (formerly Île Bourbon) or other islands of the Indian Ocean. Its botanical name is Vanilla planifolia. It is also called spice vanilla and is the most frequently used and popular of the three commercially used vanilla species in Europe. Here you can find finely ground Bourbon vanilla.

Premium dried pineapple rings without core. The premium rings are particularly large and uniform. The golden-yellow fruit flesh is naturally sweet and has a fruity, tangy flavour. Dried pineapple is high in fibre. It tastes great on its own as a snack or in mixes. A value pack for all those who can't get enough of this delight. Note: The pineapple rings are delivered as they arrive from the source and may stick together.

Für unsere feinen, gehobelten Mandeln kommen uns nur europäische Kerne in die Tüte! Warum? Sie schmecken deutlich nussiger und aromatischer als Mandelkerne aus Übersee. Für größtmöglichen Genuss werden die Mandelkerne nach dem Knacken zunächst blanchiert. Dabei wird die braune Haut, die den Kern umgibt, entfernt. Anschließend werden sie in zarte Scheiben gehobelt. Mandeln liefern viele Ballaststoffe und sind eine Proteinquelle. Seien Sie kreativ und verwenden Sie unsere gehobelten Bio-Mandeln zum Backen, Kochen, für Confiserie, Desserts und Tortendekorationen.

Finest organic oat flakes are a whole grain product, as the entire grain, including the germ and outer layers, is retained during production. They are a source of protein and rich in fibre. A wonderfully versatile ingredient for sweet and savoury dishes: for those who enjoy a fine muesli or porridge, for baked goods such as bread, rolls, (oat) biscuits, bars, and for patties, burgers, soups and casseroles.

Ground anise seeds, a light yellow to green-brown powder with a slightly sweet, slightly licorice-like flavor. Anise originally comes from Asia and the southeastern Mediterranean countries. It is particularly popular during Christmas time: for stollen, cookies, and delicious punch. In our shop, you can also find whole anise seeds.