All Products in Category "Natural Food › Herbs & Spices". Sorting: Product Name Alphabetically. Current page: 25:

An unrefined, fine sea salt with no anti-caking agents or additives. Its fine grain makes it easy to measure out and it is a versatile addition to a wide variety of dishes...

Black salt for Ayurvedic and vegan cuisine. Fired at a high temperature approx. 900°C in a clay pot for approx. 24 hours and then ground. This pinkish-brown rock salt, baked with plant ash, is a traditional Indian Ayurvedic speciality. Its savoury, egg-like flavour enhances the characteristic taste of vegan scrambled tofu. In India, Kala Namak is a staple ingr...

This pale pink crystal salt comes from the Salt Range in the province of Punjab in Pakistan. It can be used to season a wide variety of fresh and cooked dishes and is very versatile in the kitchen...

Extra coarsely rubbed. Enjoy the aromatic, slightly peppery flavour in traditional Italian dishes. Basil enhances salads, pizzas, tomatoes, meat, sauces and even quark...

An aromatic, bitter blend of seven herbs based on a recipe by Bertrand Heidelberger, a 19th-century herbalist. Enjoy the interplay of the various bitter compounds found in lovage root, fennel, caraway, juniper, aniseed, yarrow and wormwood. Ideal for balancing spicy dishes...

in the big 450 g container. Made from the unripe, dried berries of the pepper bush. Its aromatic heat makes black pepper a versatile all-purpose spice. It is particularly wonderful for enhancing spicy dishes. For that final touch to egg dishes, soups, sauces, or meat and fish...

in the big 440 g container. The unripe pepper fruits are harvested, then briefly immersed in boiling water and subsequently dried a traditional process that gives the pepper its characteristic aroma and intense heat. As a versatile all-purpose spice, it develops its full flavour best when freshly ground or crushed ideally added to the dish just be...

The unripe pepper fruits are harvested, then briefly immersed in boiling water and subsequently dried a traditional process that gives the pepper its characteristic aroma and intense heat. As a versatile all-purpose spice, it develops its full flavour best when freshly ground or crushed. Ideally added to the dish just before serving...

Extremely hot, ground bird’s eye chilli with a heat level of approx. 81,000 SHU. By way of comparison: sweet paprika has 100 to 500 SHU, standard Tabasco sauce 2,500 to 5,000 SHU and jalapeños 2,500 to 8,000 Scoville Heat Units...

Herbal salt with aromatic wild herbs and potent roots. This versatile, robust and intensely flavourful blend, inspired by Celtic traditions, goes just as well with hearty stews as it does with delicate pasta, meat and vegetarian dishes. It also tastes great on your breakfast egg or simply on bread and butter...

Heuschrecke has a slightly sweet flavour with a very delicate aniseed-like aroma and hints of parsley and fennel. This culinary herb adds a refined touch to soups, fish and dishes from the Hildegard von Bingen cuisine...

A mildly spicy, aromatic blend of black, white, pink and green peppercorns. When ground or crushed in a mortar, the essential oils release a complex array of flavours. Enjoy the well-balanced harmony of robust heat and fruity, slightly sweet notes...

A spicy, aromatic, slightly sweet, fine spice powder made from the ripe, dried seeds of the coriander plant. Coriander is a key ingredient in many curry mixes, but also goes well with pulses, root vegetables, stews and hearty soups...

Unlike ground cumin, the essential oils in whole Heuschrecke cumin seeds remain protected for longer. The differences between whole and ground cumin lie primarily in the longevity of the flavour and their application in cooking. The strongly aromatic, pungent and slightly bitter flavour goes well with vegetables, meat, fish and soups in Mediterranean and Ind...

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...

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...

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...