Heuschrecke. Sorting: Product Name Alphabetically:

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...

Black salt for Ayurvedic and vegan cuisine. Fired at a high temperature approx. 900°C in a clay pot for approx. 24 hours and then ground. This pinkish-brown rock salt, baked with plant ash, is a traditional Indian Ayurvedic speciality. Its savoury, egg-like flavour enhances the characteristic taste of vegan scrambled tofu. In India, Kala Namak is a staple ingr...

The bamboo whisk with 80 prongs is a versatile all-rounder for preparing green tea. It is suitable for thin usucha as well as creamy matcha lattes and even thicker koicha. 80 prongs strike a good balance. They are sturdier than the fine bristles of bamboo whisks with 120 prongs, yet still produce a lovely froth...

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...

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 ...

Extra coarsely rubbed. Enjoy the aromatic, slightly peppery flavour in traditional Italian dishes. Basil enhances salads, pizzas, tomatoes, meat, sauces and even quark...

An aromatic, bitter blend of seven herbs based on a recipe by Bertrand Heidelberger, a 19th-century herbalist. Enjoy the interplay of the various bitter compounds found in lovage root, fennel, caraway, juniper, aniseed, yarrow and wormwood. Ideal for balancing spicy dishes...

in the big 450 g container. Made from the unripe, dried berries of the pepper bush. Its aromatic heat makes black pepper a versatile all-purpose spice. It is particularly wonderful for enhancing spicy dishes. For that final touch to egg dishes, soups, sauces, or meat and fish...

in the big 440 g container. The unripe pepper fruits are harvested, then briefly immersed in boiling water and subsequently dried a traditional process that gives the pepper its characteristic aroma and intense heat. As a versatile all-purpose spice, it develops its full flavour best when freshly ground or crushed ideally added to the dish just be...

The unripe pepper fruits are harvested, then briefly immersed in boiling water and subsequently dried a traditional process that gives the pepper its characteristic aroma and intense heat. As a versatile all-purpose spice, it develops its full flavour best when freshly ground or crushed. Ideally added to the dish just before serving...

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...

Extremely hot, ground bird’s eye chilli with a heat level of approx. 81,000 SHU. By way of comparison: sweet paprika has 100 to 500 SHU, standard Tabasco sauce 2,500 to 5,000 SHU and jalapeños 2,500 to 8,000 Scoville Heat Units...

Inspired by the Celts’ tradition of living in harmony with nature: a robust, harmonious herbal tea made from local herbs and seasonal flowers such as nettle leaves, meadowsweet, mugwort and verbena. This mildly fragrant, very slightly tart herbal tea is delicious at any time of day...

Herbal salt with aromatic wild herbs and potent roots. This versatile, robust and intensely flavourful blend, inspired by Celtic traditions, goes just as well with hearty stews as it does with delicate pasta, meat and vegetarian dishes. It also tastes great on your breakfast egg or simply on bread and butter...

Fragrant and slightly bitter, chamomile makes a nice herbal tea and is also well suited to enhancing herbal blends thanks to its characteristic aroma. Simply infuse the dried flowers with hot water to release their distinctive fragrance. This warming infusion also combines well with other herbs or a little honey...

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...

The leaves of the raspberry bush make a delicately scented, pleasantly tart morning and evening tea. This herbal tea doesn't just taste good warm: served well-chilled, it also provides a pleasant refreshment on hot summer days...

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...

For a strong tea infusion with a balsamic, tart note. The cistus shrub is native to southwestern Europe and has a spicy fragrance. Its resinous, sticky leaves produce an aromatic, tart herbal tea with the typical cistus character...

A mildly spicy, aromatic blend of black, white, pink and green peppercorns. When ground or crushed in a mortar, the essential oils release a complex array of flavours. Enjoy the well-balanced harmony of robust heat and fruity, slightly sweet notes...