A World Tour through the Klingenberg Spice Rack
The "Länderküchen" (Cuisines of the World) from Altes Gewürzamt bring together 16 spice blends by Ingo Holland – from Moroccan Raz el Hanout and Japanese Togarashi to Tuscan pasta seasoning. Authentic recipes, hand-blended in Klingenberg am Main.
The Altes Gewürzamt spice blends of the "Länderküchen" collection are travel tickets in powder form: 16 blends from three continents, each composed according to traditional recipes and refined with the expertise of a Michelin-starred chef. Morocco, Japan, Mexico, Tuscany – if you don’t have a plane ticket, simply season your way there.
The Orient and the Levant in a Tin
The Oriental department is the largest: Raz el Hanout, the mysterious Moroccan blend whose name translates to "head of the shop," the fiery Harissa with garlic and chili, plus Zatar for flatbread with olive oil, and Ducca, the Egyptian blend of sesame, chickpeas, and cumin.
Finally, the Oriental Vegetable Magic ("Orientalischer Gemüsezauber") turns roasted vegetables into a small feast – it doesn't need any staff; it practically seasons its way into your memory all on its own.
From Asia via America to Tuscany
Asia is represented by the Japanese Togarashi for ramen and rice dishes, the Chinese Wokspice for a quick stir-fry, and the Indian Panch Phoron, made from five whole seeds. America sends Cajun Spice from Louisiana, the Chili con Carne seasoning, and the Mole – Mexico’s famous blend of chili and cocoa.
And Europe? Ingo Holland calls the Tuscan Pasta Seasoning the grown-up version of pizza seasoning. Alongside it are the Roman seasoning, the Mallorcan Herb Garden, and the Café de Paris blend for butter and quick-seared meat. Four countries, four classics, four ways to bring a vacation to your plate.
Authentic means handmade here
Each of these 16 blends is created in Klingenberg am Main from individually roasted and ground ingredients – no flavor enhancers, no artificial aromas, no shortcuts. You can taste it: the Harissa smells of roasted chilies rather than just powder, the Togarashi of citrus zest rather than just heat.
A great way to get started is by using Raz el Hanout over roasted carrots with yogurt – a Tuesday evening needs nothing more. You can find all the blends in the extensive range of the Altes Gewürzamt spice manufactory, and those who prefer classic German seasoning will find what they are looking for in the classics of German cuisine. Bon voyage!
