Organic herbs, classic spices and specialities
A colourful variety of flavours for the kitchen
A pinch here, a spoonful there, and a simple dish becomes an aromatic experience. The natural flavour of organically grown herbs and spices adds depth and character even to simple dishes, without artificial flavourings. From delicately floral saffron and sweet yet spicy cardamom to intensely earthy cumin, sweet and aromatic star anise, fiery red chilli and highly aromatic premium pepper, herbs, spices and ready-made blends offer a wide range of possibilities in the kitchen. The selection ranges from traditional Asian growing regions and Mediterranean areas around the Mediterranean Sea to local organic farms.
What is the difference between dried and fresh herbs when seasoning?
Dried herbs usually have a more intense flavour than fresh herbs because water is removed during the drying process. As a rule of thumb, around one third of the amount specified for fresh herbs is sufficient when using dried herbs. Dried herbs are well suited to dishes with a longer cooking time, as they release their flavour gradually, while fresh herbs are usually added towards the end of preparation.
Why do spices lose their aroma over time?
Spices gradually lose their flavour as their essential oils evaporate. Light, heat and air accelerate this process. Whole spices such as peppercorns or cinnamon sticks usually retain their flavour for longer than ground or crushed products because they have a smaller surface area. For intense flavours, it is therefore advisable to grind or crush whole spices just before use.
Which spice blends are suitable for beginners?
Classic blends such as Italian herbs, herbes de Provence, curry powder or ras el hanout are a good place to start, as they are easy to measure and complement a wide range of dishes. Creating your own blends later allows for more individual flavour combinations and greater control over the spices used, but it requires some experience with aromas and balance, including which spices work well together and which do not. The ingredient list on the packaging shows exactly which spices are included in ready-made blends.
What is the best way to store spices?
Spices retain their aroma and flavour best when stored in a dry, cool place away from light and in a tightly sealed container. Otherwise, light, heat, air and moisture can cause their aromatic compounds to dissipate more quickly. Tightly sealed tins, jars or suitable original packaging reliably protect the contents from these external influences.
Tip: Intensifying the aroma of whole spices
Briefly toast whole spices such as cumin or coriander seeds in a dry pan without oil. This releases additional roasted aromas. Swirl the pan regularly so that the heat is distributed evenly and the spices do not burn. Allow the spices to cool slightly before grinding or crushing them.
