Heuschrecke in Category "Natural Food › Herbs & Spices › Spices". Sorting: Product Name Alphabetically:

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...

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...

A spicy, aromatic, slightly sweet, fine spice powder made from the ripe, dried seeds of the coriander plant. Coriander is a key ingredient in many curry mixes, but also goes well with pulses, root vegetables, stews and hearty soups...

Unlike ground cumin, the essential oils in whole Heuschrecke cumin seeds remain protected for longer. The differences between whole and ground cumin lie primarily in the longevity of the flavour and their application in cooking. The strongly aromatic, pungent and slightly bitter flavour goes well with vegetables, meat, fish and soups in Mediterranean and Ind...

The main differences between whole and ground cumin lie in the longevity of the flavour and the application in cooking. Ground cumin can be used straight away and distributes its flavour evenly. Its strongly aromatic, pungent and bitter flavour makes it an ingredient in many spice blends...

A mildly aromatic blend of light-coloured sweet fennel and dark Berfena fennel. Lightly crushed in a mortar, the essential oils of the sweet and bitter fennel are released particularly well...

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...

A spicy, slightly bitter and pungent, yellow-colouring spice of the Alleppy variety. The rhizome of Heuschrecke is not a root, but a thickened shoot that grows underground. Alleppy turmeric owes its name to the port city of Alappuzha formerly Alleppey in the southern Indian state of Kerala. It impresses with its bright orange-yellow colour, an intense...

A classic spice for marinades, goulash, game dishes and sauerkraut. The main differences between whole and ground juniper berries lie in the longevity of their flavour and their application in cooking. Whole juniper berries release their aroma gradually during cooking. The spicy-balsamic and sweet-bitter flavour of the essential oils is retained f...

Whole nutmegs preserve the essential oils inside until they are freshly grated, when they release their full flavour. The intensely warm, spicy flavour of nutmeg is somewhat reminiscent of cinnamon or cloves. A subtle sweetness meets a delicate spiciness...

in the big 440 g container. This sweet paprika 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...

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...

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 ...

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...

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...

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...

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...

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:...