All Products in Category "Natural Food › Herbs & Spices › Spices". Sorting: Product Name Alphabetically. Selected Product Filters: Certificates: Organic Label. . Current page: 11:

Those who do not know coriander easily mix it up with parsley, but tastes completely different. Coriander herb is very versatile and refines soups, stews, salads, fish, poultry, yoghurt, chutneys or Thai curry...

in the small 40 g package. Coriander is a versatile spice. It goes well with bread, currys, soups, or meals with game, lamb, pork and chicken. For those with a sweet tooth, coriander is also known in gingerbread and applesauce...

in the small 35 g package. Traditionally, coriander seasons bread, but it is also an integral part of Asian cuisine. By the way, the small seeds are in the botanical sense the fruits of the plant, which should not be missing in the Vietnamese cuisine, for example in any Pho Noodle Soup. The sweetish aroma of coriander unfolds best when slightly roasted...

In the smaller refill bag with 40 g. Cumin is the characteristic spice of the Indian cuisine. It seasons countless meals in South America, the Middle East and North Africa...

Cumin is the characteristic spice of Indian cuisine. As an ingredient in many spice blends, of which garam masala is probably the most known, it flavours countless meals of the subcontinent. It is also essential for the preparation of tandoori dishes and pulses. The cuisines of South America, the Middle East and North Africa also integrate the strong, flavourfu...

The dried onion pieces keep every eye dry. Now almost every dish becomes a poem, layer by layer: whether cheese spaetzle, onion roast, onion soup, marinades or sauces...

in a small pack with 40 g. The sweet aromatic fruit of the fennel gives bread and pastries a distinctive flavour. Fennel gives fish and seafood a lively note...

The 200 g package includes whole fennel seeds. With its many wonderful aromas, fennel is not only popular with mothers and children. Sweet, spicy and fresh fennel is suitable as a digestif after a sumptuous meal as well...

The spice reveals a spicy and salty aroma and is part of many Indian spice blends like curry. Fenugreek also refines vegetarian meals like lentils, spinach and potatoes...

Your saucepans will line up for this mixture. Indian dishes with lentils, chickpeas and vegetables swear by this hot spice. The fine aromas best develop best if added near the end of the cook. Enjoy your homemade dishes...

in the small 30 g package. In addition to the classical use in the extensive Asian cuisine ginger is also often used for tea, cakes and pastries. You are welcome to experiment...

In the small 50 g package. As a rule of thumb, the more intense the red colour, the milder the paprika. In the case of the spicy variety, it’s mostly the taste buds that see red. Hot paprika adds fruity spiciness to chutneys, pesto, spreads or curry dishes...

in the small package for your spice rack with a content of 35 g. The berries of the juniper bush provide your meals with an aromatic flavour. The taste of juniper goes well with sauerkraut or dishes with meat and game...

in a family friendly 1 kg bulk pack. Juniper provides a contrast for heavy meals with meat and game. In some countries, sauerkraut is often refined with juniper. It is popular in mixtures for salt meat and marinades with red wine, but can also be used in desserts, jams or fruit jelly...

This finely chopped lemongrass can be used for fish, chicken, seafood, soups and vegetables. It conjures a summery, lemony freshness, but is also highly appreciated in the Thai cuisine...

Black mustard seeds flavour curries and dals and are more spicy than the yellow or white ones. Yellow and black mustard seeds are particularly important in South Indian cuisine and are roasted in ghee clarified butter before use. This gives the pungent taste a nutty component which makes it milder. The roasted seeds harmonize particularly well...

in a family friendly 1 kg bulk pack. The seeds flavour curries and dals and are more spicy than the yellow or white ones. Yellow and black mustard seeds are particularly important in South Indian cuisine and are roasted in ghee clarified butter before use. This gives the pungent flavour a nutty component which makes it milder. The roasted seeds harmon...

in the small 120 g package. Yellow mustard seeds are mainly used for marinades, pickling vegetables and seasoning spicy sauces. Due to their hot taste, the mustard seeds can also be used for salads, when used sparingly...

in the small 30 g package. The powerful spice is often used for soups, sauces, vegetables and cheese fondue, as well as potato dishes like puree or croquettes. Nutmeg gives cakes and biscuits a spicy flavour...

The small 25 g package contains whole nutmegs. Nutmeg is not a nut and is not meant to be cracked, but the kernel of a peach-like fruit. Nutmeg is best grated fresh. Soups, sauces, vegetables and cheese fondue, but also all kinds of dishes with potatoes are delighted with a pinch of this aromatic spice...