Heuschrecke. Sorting: Product Name Alphabetically. Current page: 2:

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...

Medium-hot curry powder. An aromatic blend of many different herbs and spices. For seasoning and enhancing meat, poultry and fish dishes, for Asian rice and vegetable stir-fries, and for preparing stews, light sauces and soups...

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...

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...

A typical, spicy and full-bodied Chinese green tea made from spring harvests. Fresh, lively, smooth and floral with a fruity note. Emei Spring from the Wulongshan Farm in the Chinese province of Jiangxi. This tea comes from extensively farmed highland areas. In contrast to the intensive plantation cultivation in the lowlands, the focus here is not on ...

An intense, full-bodied and spicy green tea with the characteristic spherical, rolled tea leaves. Also suitable for a light second infusion using the tea leaves whilst they are still warm...

The green tea is placed overnight above a layer of fresh jasmine blossoms, separated by gauze. This process is repeated two to three times until the characteristic aroma develops. The result is a green tea with a floral fragrance and a delicately sweet flavour...

This blend combines green teas with lemongrass, violet roots, marigold and orange peel. The addition of orange and lemon essential oils rounds off the flavour with a fresh citrus note. Just the thing for a mid-day tea break...

The spring harvest of the larger tea leaves and careful processing result in a mildly fragrant, harmonious Bancha. In the cup, it reveals a soft, sweet aroma. The tea leaves are also well suited for a second, lighter infusion while still warm — allowing the aroma to be enjoyed once more...

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...

Made from the dried inner bark of young shoots of the true cinnamon tree Cinnamomum verum. The main differences between Cassia cinnamon and Ceylon cinnamon lie in their coumarin content and flavour. Ceylon cinnamon contains only small amounts of coumarin and, in contrast to the stronger Cassia cinnamon, has a rather sweet, mild flavour...

A harmonious blend of the dried inner bark of the cinnamon trees Cinnamomum verum ceylanicum and Cinnamomum aromaticum Cassia. This combines the best of both types of cinnamon: the sweetness of Cassia and the elegant tartness of Ceylanicum...

A zesty, lemony blend of white, black and green pepper with lemon zest, lemongrass and lemon myrtle. The tangy, fruity yet pleasantly peppery and spicy notes of lemon pepper not only complement Asian dishes, but also enhance salad dressings, cheeses 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...

Inspired by the Celts’ tradition of living in harmony with nature: a robust, harmonious house 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...

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...

A delicately fragrant, pleasantly tart morning and evening tea made from raspberry leaves. Not just enjoyable warm: served well chilled, it also offers a refreshing treat on hot summer days...

For a full-bodied, balsamic and tart infusion. The fragrant cistus rose is native to south-western Europe. The resinous, sticky leaves produce this typically aromatic and tart herbal tea...

Heuschrecke Organic Forest Tea Fir. A fragrant, harmonious herbal tea with fir needles. Blackberry leaves form the main ingredient, providing a smooth taste and delicate fragrance. Elderflower and wild marjoram add aromatic notes, while speedwell and yarrow give the blend structure. Fleeting aromas of fir and spruce occasionally shine through. Elderberries, violet leaves and violet flowers ...

In this aromatic, fragrant blend, lavender flowers are combined with lime blossom, lemon balm, lemon thyme, St John’s wort, fennel and other herbs. Just the thing for a break or to gently wind down the day with a hot cup...