Herbs de Provence are a blend of herbs that everyone interprets differently. We have created our blend of savoury, whole fennel seeds, oregano, rosemary and thyme to add a special touch to vegetables - especially tomatoes, aubergines and courgettes - meat, fish, soups, stews and casseroles. Let yourself be whisked away on a short holiday to the south of France! You can also find other spice blends such as curry or pizza herbs in our shop.

Whole dried fennel seeds. The firm, dried seeds are light yellow-green to brown and have a sweetly aromatic taste. Fennel is perfect as a spice for stews, fish dishes and baking. It is an ingredient in our Herbs de Provence and finely ground in our Bread spice. Whole or freshly crushed in a mortar, fennel is excellent for a homemade tea.

Unsere ganzen, getrockneten Bio-Koriandersamen zeichnen sich durch ihre markante gelb-bräunliche Farbe und kugelförmige Form aus. Der einzigartige süßliche, leicht zitrusartige Geschmack, macht sie zu einem unverzichtbaren Bestandteil in der indischen, arabischen und asiatischen Küche. Oftmals werden sie mit weiteren Gewürzen wie Muskatnuss, Fenchel, Pfeffer, Chili, Nelken, Ingwer und Kreuzkümmel kombiniert, um ein komplexes und vielschichtiges Aroma zu erzeugen. Aber nicht nur in herzhaften Gerichten finden sie ihren Platz sondern auch in Backwaren wie Sauerteigbroten und Weihnachtsgebäck. Für diejenigen, die eine feinere Textur bevorzugen, bieten wir auch gemahlenen Koriander in unserem Shop an.

Aromatische Bio Kümmelsamen getrocknet, ganz. Die Samen schmecken süß, balsamisch, leicht herb und scharf. Mit seinem intensiven Aroma eignet er sich für Sauerteigbrote und herzhafte Backwaren wie Zwiebelkuchen. Er würzt auch Kraut-, Kohl- und Kartoffelgerichte sowie deftige Eintöpfe. Bei uns im Shop finden SIe auch fein gemahlenen Kümmel.

Add the right spice to your life! It's easy with our organic chilli flakes. They taste medium hot and slightly fruity and surprise with their red-yellow colour. Production begins with the careful selection and harvesting of ripe, red chilli peppers. They are then gently dried to preserve their rich, spicy flavour and bright red colour. Finally, the dried pods are crushed and carefully packaged. Our chilli can be used in a variety of dishes. It adds a spicy flavour to soups, stews, sauces and marinades. It also refines barbecue dishes and gives Mexican or Indian dishes an authentic flavour. A pinch of chilli also gives your smoothies a surprising spice and chocolate desserts a flavourful and visual kick. Our extra tip: Mixed with coarse salt in a grinder, everyone can customise the desired spiciness of their meals at the dining table. This makes phrases such as That's too spicy for me or That's not spicy enough a thing of the past. The degree of spiciness can vary depending on the batch and availability. Chillies and peppers are related and belong to the genus Capsicum. In addition to their size, they differ in flavour. The flavour ranges from fruity to very hot. The ingredient capsaicin is responsible for the pungency, which is measured in Scoville.

This crystal salt is over 250 million years old and, as is customary, it comes from the Salt Range mountains located approximately 200 km from the Himalayas in Pakistan. Its taste is incredibly rich and delicate.

Black pepper is undoubtedly the most famous and spiciest of the many varieties of pepper. To produce this popular spice used in kitchens around the world, the green, unripe berries are picked from the panicles and dried until they are black. They are then ground into a fine powder. This is particularly versatile. For example, ground organic pepper is excellent for refining vegetables, soups, sauces, marinades, salads, quickly fried and grilled dishes, goulash and pasta. Travel to where the pepper grows? Not a bad idea, as it thrives in a subtropical climate and grows, among other places, in South India, Indonesia, Vietnam and Sri Lanka.

Dried and ground chilli peppers. The reddish-brown powder tastes medium hot, slightly fruity and has a fine texture. The production of our chilli powder begins with the careful selection and harvesting of the ripe red chilli peppers. These are gently dried to preserve their rich, spicy flavour and bright red colour. Finally, the dried pods are finely ground. Our ground chilli can be used in a variety of dishes. It adds a spicy kick to soups, stews, sauces and marinades. It also refines barbecue dishes and gives Mexican or Indian dishes an authentic flavour. A pinch of chilli powder also adds a surprising spice to your smoothies or chocolate desserts. The degree of spiciness may vary depending on the batch and availability. However, it predominantly falls within the range of 10,000 to 30,000 Scoville units, which equates to a rating of between 6 and 7 on a scale of 1 to 10. Chilli and paprika are related and belong to the genus Capsicum. They differ not only in size, but also in flavour. The flavour ranges from fruity to very hot. The ingredient capsaicin is responsible for the spiciness, which is measured in Scoville.