Surprising, elegant, and tangy: Ayurvedic fruit tea blend with orange, hibiscus, and blood orange. Bright orange and aromatic hibiscus take the hand of bittersweet blood orange and invite it to a lively dance that makes hearts beat faster. With its wonderfully fruity aroma, this lively blend fills every room with sunshine. Its indulgent and multifaceted flavor invites you to raise a toast to life together...
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An Ayurvedic spice tea blend with mango, orange, and cinnamon. Immerse yourself in a daydream accompanied by delicate chai spices and sunny-sweet fruits. Mango Chai is an exotic blend of sweet mango, fresh orange, and aromatic cinnamon—it takes you on a journey of taste. The fruity note gives this chai a wonderful lightness that invites you to dream and enjoy...
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Ayurvedic herbal tea blend with barley grass, dandelion, and nettle. Be inspired by the diversity of nature that surrounds you every day and find your inner balance. This delightful tea blend of tried-and-tested herbs and grasses offers a wonderfully mild taste experience that invites you to go through life with greater ease...
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Gently steam-cooked vegetables together with pasta and beef for a savoury treat. As a warm meal for children aged 1 year and over. Heats up quickly and is ideal for spooning out of the heart-shaped bowl...
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The spicy, nutty taste of roasted sesame seeds envelops these delicate sticks and crowns these versatile cocktail snacks. After shaping, the dough pieces are coated with sesame seeds, but are not immediately placed in the oven. Instead, they are given sufficient time, rest, and warmth in the proofing chamber. This patience during proofing is rewarded with a naturally light texture and a crispy bite. These crispy sticks are an enriching...
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Only white chickpeas are used to make this gluten-free speciality. Its particularly delicate, nutty flavour makes this gluten-free pasta a must for all pasta lovers e.g. simply served with a drizzle of olive oil and Parmesan cheese...
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Aglio e Olio originates from Italian cuisine and means garlic and oil. The Aglio-Olio-Peperoncino spice blend is an excellent choice for seasoning and refining pasta dishes, preferably spaghetti, and also pizza sauces. It is best used directly when sautéing, or - tipicamente italiano - by adding the selected spices directly to the pasta immediately after draining and adding just a few drops of good olive oil. True to the motto: Li...
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A fruity, spicy blend for adding flavour to pasta dishes and pizza sauces. This spicy classic of Italian cuisine is best used directly when sautéing, or - tipicamente italiano - by adding the selected spices directly to the pasta immediately after draining and adding just a few drops of good olive oil. This popular pasta dish is especially delicious when served with penne pasta...
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Autumn trumpets are the dark black relatives of chanterelles and are characterised by their noble intensity and aroma. The great flavouring power with the earthy base note typical of mushrooms, which is reminiscent of moss and undergrowth, makes them a popular seasoning mushroom. So whether you use it in a mushroom omelette or in a classic sauce for primi piatti with pasta or even as an unusual seasoning for roast dumplings - autumn trumpets bring...
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Barley-based soups are part of the traditional cuisine in many mountain regions, as barley is a frugal and robust grain that can still be grown at high altitudes. In Graubünden, the Emmental and the Jura, it used to be the predominant grain - barley is also considered by the people to be generally warming and invigorating. In the canton of Graubünden, where almost every valley speaks its own dialect, it is not surprising that there are many recipes ...
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Closely interwoven with the history of silk production, the mulberry spread from ancient China to Europe. Its blackberry-like, soft fruits have a sweet, caramel-like flavour and are a wonderful fruit snack for in between meals, as a topping for smoothies, porridge or for muesli and salad...
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The pumpkin seeds from biodynamic farming are packaged in their natural state without any further processing. With their mild, nutty flavour, they are ideal for snacking, roasting or as an ingredient in salads, muesli and baked goods...
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The subtle nutty flavour of linseed goes well with fresh salads, soups and stews. Due to their high mucilage content, the seeds are ideal as a binding agent in desserts or wholemeal breads...
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Dried green lentils have a strong flavour and a pleasantly firm bite, making them ideal for preparing salads. The pulses also cut a fine figure in stews or as a classic side dish with spaetzle. A real gourmet product!...
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With its typical nutty flavour, sesame seeds are a popular ingredient in many different dishes. Whether for baking, roasting or as a topping for muesli and salads, and of course classically in oriental dishes. With husk for a strong sesame flavour, it is always a delight...
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The popular subtle, nutty flavour of sunflower seeds comes into its own when you briefly roast the seeds in a pan without oil. Enjoy the crunchy little seeds in soups, salads, stews or as a topping on home-baked bread...
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The jasmine grain is characterised by its floral fragrance, which it releases during cooking. Due to its light floral flavour, this rice is a typical accompaniment to many dishes and is unobtrusively delicious! Enjoy it with curries, vegetable or meat dishes, rice pans or other Asian specialities...
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This wheat speciality from the Orient is becoming increasingly popular. And rightly so, because the durum wheat, which is harvested unripe and roasted over a wood fire, has a special nutty, smoky flavour, making it a real addition to modern cuisine...
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Millet is one of the oldest types of grain and originally comes from Asia and East Africa. It is a husked cereal whose grain is surrounded by a hard, indigestible husk, which is gently peeled off for BioGourmet golden millet. With its slightly nutty flavour, it can be used in a variety of ways: as an ingredient in patties, in savoury or sweet casseroles, as a classic millet porridge or for baking bread...
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For these bread dumplings, fine light-coloured dumpling bread is refined with beetroot and tasty herbs This traditional, tried and tested recipe was once widespread from Swabia to Bohemia, from Franconia to South Tyrol. A tasty and filling speciality can be made in just a few simple steps, both in the round dumpling shape and as a roll for the restaurant version ‘Serviettenknödel’...
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