Heuschrecke Atlantic Sea Salt, fine
An unrefined, fine sea salt with no anti-caking agents or additives. Its fine grain makes it easy to measure out and it is a versatile addition to a wide variety of dishes...
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An unrefined, fine sea salt with no anti-caking agents or additives. Its fine grain makes it easy to measure out and it is a versatile addition to a wide variety of dishes...
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Saffron is obtained from the purple flowers of a species of crocus. To do this, the reddish-orange stigma threads are carefully removed from the individual flowers and then dried. Even just a few threads impart a distinctive colour to dishes, as well as an intensely spicy, slightly bitter flavour. Saffron can be used in rice dishes, sauces and soups, as well as in desserts, sweet breads and pastries. Due to its strong flavour, the spice should be used ...
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The ground seeds of the tonka bean tree are characterised by an intense aroma with notes of vanilla and caramel, as well as a slightly bitter undertone. They can add an aromatic flavour to puddings, ice cream, rice pudding, biscuits and cakes. Due to its vanilla-like flavour, the tonka bean is also known as ‘Mexican vanilla’ and is used in a similar way...
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This mild herbal tea from the Sideritis family has an intense, lemony, sage-like aroma. Greek Mountain Tea has a slightly tart, aromatic flavour and can be enjoyed at any time of day...
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This pale pink crystal salt comes from the Salt Range in the province of Punjab in Pakistan. It can be used to season a wide variety of fresh and cooked dishes and is very versatile in the kitchen...
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Genuine Bourbon vanilla is derived from the fruit of a tropical climbing orchid. After harvesting, the vanilla pods are fermented for several months, during which time their characteristic aroma develops. Bourbon vanilla can be used to flavour desserts, creams, ice cream and drinks. It is also a wonderful way to enhance cakes, biscuits and other baked goods...
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Schnitzer Organic Fusilli. Gluten-free fusilli with a pleasantly al dente texture for versatile pasta enjoyment. Thanks to their twisted shape, they hold sauce well. Fusilli are also a good choice for bakes and pasta salads...
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Schnitzer Organic Spaghetti. Gluten-free spaghetti made from rice and maize flour for a flavourful pasta experience just like in Italy. Quick to prepare and delicious, this classic pasta goes well with a wide range of sauces or pestos...
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Harvested from the violet-red berries of a Mediterranean shrub, crushed sumac brings a fascinating fruity tartness with a fine astringency to the kitchen. It enhances fish, meat, tofu and seitan as well as rice and vegetable dishes, adds character to grilled fare and lends marinades, salad dressings and dips a vibrant edge. Start with a scant half teaspoon and increase to taste. A spice with millennia of tradition, lending oriental refinement a fresh cha...
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The small, golden-brown seeds of fenugreek are a classic ingredient in fine curry dishes. They lend fish, meat, stews and savoury pastries a rich, spicy depth of flavour. When briefly dry-roasted in a pan, they release their appetising aroma whilst losing their natural bitterness. Whether freshly ground in a hand mill or soaked and crushed by hand: enjoy a spice with an oriental touch...
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This sweet paprika powder is characterised by its intense aroma and mildly fruity flavour. It adds a subtle kick to goulash, dark sauces and barbecued dishes. It can also be used to enhance the flavour of Obatzda, herb quark and cheese sandwiches. A versatile spice for classic recipes and creative culinary ideas...
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With its high content of essential oils, whole caraway develops an intense, distinctive aroma that complements hearty dishes in a traditional way. Caraway adds a spicy note to cabbage, roasts, potatoes and sauerkraut, as well as to pulses and quark. It has also long been a staple ingredient in bread...
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Oregano is an indispensable part of Greek and Italian cuisine. This versatile herb lends a Mediterranean flavour to dressings, sauces and dishes featuring tomatoes, lamb or fish. It’s also a wonderful way to enhance pizza and pasta...
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As the dried buds of the clove tree, whole cloves bring a warm, tangy-sweet aroma to the kitchen. Their intense fragrance lends red cabbage, meat dishes or compote a distinctive depth of flavour. They also bring their warming effect to winter mulled wine, creating an atmospheric aroma...
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Finely rolled and with a delicate, woody texture. Compote takes on a warm, sweet and spicy note when Ceylon cinnamon sticks are cooked into it. They also release their characteristic aroma in punch. Oriental stews are given a subtle, warming depth. A spice with a long tradition that enriches both food and drink in equal measure...
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Green cardamom ground as seed pods with the husk. The difference between green and black cardamom lies in the flavour, the production process and their use in cooking. Its sweet, fresh, floral and aromatic flavour, with a slight hint of menthol or eucalyptus, goes well with Indian rice dishes, bread, pastries, confectionery and desserts...
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Extra coarsely rubbed. Enjoy the aromatic, slightly peppery flavour in traditional Italian dishes. Basil enhances salads, pizzas, tomatoes, meat, sauces and even quark...
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Spicy and slightly bitter-hot black cumin is a traditional Mediterranean spice with a caraway-like character. It adds a delicate flavour to lamb, poultry and fish, but is also highly prized in soups, sauces, vegetables and pulses, as well as a seasoning for bread. It even demonstrates its versatility in chutneys, desserts or as a warming tea infusion...
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Traditional Karimunda variety. What makes Tellicherry pepper special are its large peppercorns and its aromatic heat, with warm, nutty and delicate fruity notes. TGSEB is the abbreviation for Tellicherry Garbled Special Extra Bold. The designation stands for a particularly careful selection of the thickest and finest pepper berries...
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Heuschrecke has a slightly sweet flavour with a very delicate aniseed-like aroma and hints of parsley and fennel. This culinary herb adds a refined touch to soups, fish and dishes from the Hildegard von Bingen cuisine...
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