Single Herbs. Current page: 2:

Ginger has a hot, warming taste with a slight hint of fruit. The root of this tropical herbaceous perennial is a popular spice all over the world. Enhance vibrantly fresh and wintery warming dishes with this extraordinary spice...

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...

Mace tastes slightly sweet and has a hint of nutmeg. This fine spice comes from the nutmeg’s covering, within the nutmeg fruit. Try the subtle flavour in sauces, casseroles, sweet desserts or pastries...

Nutmeg has a warm, spicily aromatic taste. The tropical tree grows only in selected locations and produces a unique spice. Use it sparingly to enhance soups, sauces and casseroles...

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...

The unmistakable tart and spicy taste of thyme is perfect in a wide range of combinations. It goes just as well with Mediterranean specialities as it does with good traditional German fare. Use it when you begin cooking that way thyme will develop its full aroma best...

Mild, spicy, slightly tart turmeric has been known in India for over 4,000 years and is the main ingredient of curry powder. Add it in good time to pulses, stews and sauces then it releases its warm aroma and develops its deep yellow colour...

The 40 g package contains whole cardamom pods. Cardamom plays an important role in the Indian and Arabic cuisine and is known for refining coffee, tea and curry. Cardamom also gives gingerbread, pastries, fruit salads, compote or baked apples a sweet spiciness...

in the small pack with 35 g. Compote, punch or mulled wine and Christmas teas are hardly imaginable without the intense flavour of clove. However, cloves also season venison, lamb, fish with high fat content and smoked or salted meat, rice and much more...

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...

Galangal is often used as a substitute for black pepper. Whether as a spice that is added in spicy and sweet dishes, such as curry dishes, stews, poultry, lamb, fish and seafood. It dominates with its piquant spiciness and a fine tart note. In the small 35 g package...

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...

The slightly tart taste of hyssop reveals a touch of cool mint and fits well into soups and salad dressings. The spice also goes well in vegetable stews and with chicken...

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 the Middle Ages, people trusted mugwort as a remedy against tired legs. Nowadays, the herb is mainly used as a spice for heavy meals like roasts. In Japanese cuisine it is also welcome...

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...

in the small package with 40 g. Turmeric root that is indigenous to the tropics is related to ginger and an important component of curry to which it gives its colour. With its slightly aromatic, pleasantly spicy and slightly earthy to bitterish taste, turmeric not only gives rice and sauces a beautiful colour, but also mustard, cheese, pastries and liqueur...

Thyme's wild brother has a milder taste than its big brother. Wild thyme goes well with summer salads, fish, chicken or spelt semolina soup. The culinary herb should be added at the beginning of the cooking process in order to unfold its full flavour...