All Products in Category "Natural Food › Herbs & Spices". Sorting: Product Name Alphabetically. Selected Product Filters: Certificates: Organic Label. . Current page: 22:

Turmeric presents itself in a powerful yellow colour and gives every dish its unmistakable aroma. Use the ground curcuma of Herbaria for all dishes or drinks that need a touch of this Oriental spice...

Caraway for hearty dishes, braised dishes, stews, cabbage dishes, coleslaw, as well as bread and baked goods. The ethereal, spicy aroma of caraway, with subtle notes of citrus, camphor and peppermint, lends classic dishes a gentle depth and comforting warmth. A classic spice with soul: distinctive, soothing and at the heart of home cooking...

Spice mix for oriental stews with chickpeas and vegetables, chicken, lamb or beef. Wonderful for rice, lentil or vegetable stir-fries, couscous or soups. Sweet and spicy with a subtle sharpness. Tip: Also great for refining hummus or for oriental dips...

in the glass spice shaker. Spice blend for vegetables and vegetarian dishes with the special umami kick from rice miso. The flavour booster for steamed vegetables, potatoes, rice and patties...

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...