Lebensbaum Spices Ground

Allspice tastes of cloves and pepper. The spice enhances chutneys, zesty sweet desserts and Christmas pastries. You can also use allspice to give your savoury pumpkin soup a special flavour...

The fruits of the anise plant are spicy and sweet. This white flowering plant originally comes from the Mediterranean region. Its small brown seeds give off an intense aroma with a hint of liquorice suited to enhancing stewed fruit, fish dishes and spicy bread dough...

A feature of this black pepper is the way in which it is ground to preserve its aroma. Originating from India, pepper had already reached Europe 2,000 years ago. To this day it gives many dishes a spicy basic flavour...

The soft and sweet taste of Bourbon vanilla supplements sweet desserts ranging from ring cakes to crème brûlée. However, a delicate hint of vanilla goes well with fish and light salads as well. In the 19th century, this African beauty was named after the island of Réunion which, at that time, was still called Île Bourbon...

Caraway has a warm, earthy aroma which goes with hearty pastries and sourdough bread. Heavy cabbage and meat dishes are made more digestible with a bit of caraway. However, you can enjoy its special flavour in sauces and vegetable soups as well...

Cardamom seeds taste sweet and aromatic. They grow in green pods, which are harvested by hand just before they are fully ripe. Cardamom lends bread and cakes a very special aroma. A fact valued all over Scandinavia. The Finns and Swedes in particular can hardly imagine sweet pastries without cardamom. However, with its spicy flavour it also makes a good s...

Cayenne pepper consists of finely ground chilli peppers. It is very hot and can be used to spice up any dish. But be careful: just a trace is all that’s needed to season beans, meat and pasta all’arrabbiata...

Ceylon cinnamon has a particularly fine, aromatically sweet taste. It is the only variety from the Cinnamomum verum. Choose this spice whenever you want a subtle hint of cinnamon that combines harmoniously with other aromas...

The mix of Ceylon cinnamon and cassia has an aromatically sweet taste and a slight touch of hotness. Few herbs are more universally used: you will find cinnamon in Indian curries, Arab lamb dishes and German cinnamon star biscuits...

The taste of cloves is a sweet and peppery combination. They go just as well with stewed fruit and pastries as they do with savoury meals. Regardless of the type of dish you choose: cloves are a real delight when used sparingly...

The spicy, slightly nutty taste of ground coriander fruits is appreciated all over the world and is found in lots of mixed spices. Use coriander to round off savoury dishes and for baked delicacies...

Ginger has a hot, warming taste with a slight hint of fruit. The root of this tropical herbaceous perennial is a popular spice all over the world. Enhance vibrantly fresh and wintery warming dishes with this extraordinary spice...

Mace tastes slightly sweet and has a hint of nutmeg. This fine spice comes from the nutmeg’s covering, within the nutmeg fruit. Try the subtle flavour in sauces, casseroles, sweet desserts or pastries...

Nutmeg has a warm, spicily aromatic taste. The tropical tree grows only in selected locations and produces a unique spice. Use it sparingly to enhance soups, sauces and casseroles...

Hot paprika is very popular in the Balkans, Iran and Southern Asia. Nor should this deliciously spicy powder be missing from your cooking, especially when it comes to seasoning beans, lentils, meat or hot and spicy stews...

Sweet paprika tastes fruity sweet and gently spicy. It goes with poultry or stewed cabbage and adds an fruity finish to herb quark, savoury cheese spread or crudités. Enjoy the full paprika flavour without the fiery edge...

Mild, spicy, slightly tart turmeric has been known in India for over 4,000 years and is the main ingredient of curry powder. Add it in good time to pulses, stews and sauces then it releases its warm aroma and develops its deep yellow colour...

White pepper has an aromatic and mildly hot flavour. It consists of the light-coloured pips of the ripe pepper berries that have been intricately separated from their pulp. Use white pepper to round off light-coloured sauces, soups, fish and tofu...

A key characteristic of white pepper is its aromatic, mild peppery flavour. Only the light-coloured pips of the ripe pepper berries are used for its production. Freshly ground white pepper is a must in any Béchamel sauce and is also just as well suited to poultry and fish...