Lebensbaum Spices Loose

Allspice tastes of cloves and pepper. The berries are picked by hand before they end up in saucepans all over the world. Use this versatile spice for soups, cabbage and marinades...

Spicily sweet anise is one of the oldest known spices in Europe. The seeds of the white flowering plant give off an intensive aroma. Enhance stewed fruit, fish dishes and spicy breaddough using the aromatic grains...

Bird’s eye chili peppers are known to be hot and spicy… and they get even hotter the longer they are in the food being cooked. Cook the peppers whole. Then they are easier to remove before serving. Or make up your own decorative seasoning oil...

Black cumin, also called Nigella, has an aromatic, slightly peppery taste. In Turkey black cumin is used for pita bread, while in northern India it seasons vegetable curries. Brown lightly and it will give off its spicy aroma...

Black pepper has a fruity, hot taste. The berries of this vine are picked by hand before they are fully ripe and then sun-dried, giving them their black colour. Black pepper gives all foods and dishes a spicy flavour...

Caraway has a strong, warm flavour and makes heavy meals more digestible. This European seasoning plant has influenced German and Austrian cooking in particular. Use caraway with stews and with cabbage or potato dishes...

The dark cardamom seeds taste sweetly spicy, reminiscent of eucalyptus and lemon. They grow in green pods, which are harvested by hand just before they are fully ripe. You can use cardamom to give bread and cakes, plus tea and coffee, a very special aroma...

These aromatically sweet Ceylon cinnamon sticks come from Sri Lanka. They consist of the thin inner bark of the Cinnamomum verum tree, which is rolled up to form delicate sticks. Use cinnamon sticks in your cooking from the start so they can develop their full aroma...

The taste of cloves is a sweet and peppery combination. They go just as well with stewed fruit and pastries as with roasts and red cabbage. If you use it sparingly, for example by studding an onion with cloves, you can easily remove the aromatic buds before serving...

Aromatic cumin, originally a Mediterranean plant, is a typical feature of oriental cuisine. During frying or roasting, it develops a nutty aroma that you can combine well with rice, meat and vegetable dishes...

Fennel has a sweet aromatic taste that is slightly reminiscent of liquorice. Growing up to two metres high, this Mediterranean herbaceous perennial is characteristic of meat and fish specialities from Tuscany however, you can also use it to give your stir-fried vegetables that extra magical Mediterranean flair...

Green pepper tastes aromatically fresh and slightly hot. Harvested while not yet ripe, the pepper berries go well with meat and fish but are also tasty with sweet dishes. Use green pepper to season, for example, spicy fruit sauces or fresh strawberries...

Juniper berries have a spicy-sweet taste, with a clear and slightly tart aroma. The berries take three years to ripen on their prickly bush. Use whole or crushed for savoury sauces and meat or fish dishes...

You should use nutmeg sparingly, as it has a very intense, spicily aromatic flavour. Originally native only to a few Indonesian islands, nutmeg is now indispensable in European cooking. Just think of mashed potato or chicken fricassee...

Pink peppercorns have a sweetly aromatic flavour. The lucid pink berries come from the Brazilian pepper tree and are popular because of their beautiful colour. Use them sparingly for fish dishes, salads and sweet desserts...

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...