{"title":"Spices","description":"\u003ch2\u003eSpices \u0026 Pepper are the foundation of good cooking.\u003c\/h2\u003e\n\u003cp\u003eThey provide direction, depth, and expression – often with just a pinch.\u003c\/p\u003e\n\u003cp\u003eIn this category, you will find \u003cstrong\u003ehigh-quality spices and selected pepper varieties\u003c\/strong\u003e from good sources. They are gently processed to preserve their aromas. From classic \u003cstrong\u003esingle spices\u003c\/strong\u003e to finely tuned \u003cstrong\u003espice blends\u003c\/strong\u003e, as well as pepper with different characteristics: here, quality trumps quantity.\u003c\/p\u003e\n\u003cp\u003eWhether for seasoning, flavoring, or targeted refinement – these spices and peppers fit into any kitchen where cooking is done with care. For anyone who wants to \u003cstrong\u003ebuy spices \u0026 pepper online\u003c\/strong\u003e and values authentic flavors.\u003c\/p\u003e\n\u003cp\u003eClear, aromatic, and honest: \u003cstrong\u003eSpices \u0026 Pepper that make a difference.\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"cape-herb-spice-sriracha-chilli-hot-thai","title":"Sriracha Chili Hot Thai","description":"\u003ch2 id=\"speakable-headline\"\u003eSriracha Chilli Hot Thai for a sweet and spicy kick\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCape Herb \u0026amp; Spice's Sriracha Chilli Hot Thai is a sweet and spicy Thai-style chili seasoning blend with chili flakes, garlic, bell pepper, and a subtle acidity. It is not just pure chili powder, but a seasoning that brings together heat, sweetness, and freshness.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSriracha Chilli Hot Thai\u003c\/strong\u003e is the sweet and spicy chili seasoning blend from Cape Herb \u0026amp; Spice in Cape Town, made for stir-fry dishes, marinades, and anything that can handle some heat. It brings the flavors of the Thai coast to your table—spicy from the chili, sweet from the sugar, and fresh from a hint of acidity. It is named after Si Racha, a port city in eastern Thailand.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 27 percent sugar and 25 percent sea salt, complemented by 13 percent crushed chili flakes, red bell pepper, roasted garlic, and 5 percent chili powder, rounded off with a touch of lemon and white wine vinegar. This creates that characteristic Sriracha interplay of sweet, sour, and spicy. A seasoning that gives every dish a little kick from Thailand.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, sweet, with a subtle acidity\u003c\/h3\u003e\n\u003cp\u003eSweet, fruity, and savory—the blend lands on the tongue and unfolds first the sweetness, then the heat.\u003c\/p\u003e\n\u003cp\u003eThe chili flakes provide a decent fire, the sugar catches it softly, and garlic and bell pepper provide a savory base underneath. A splash of acidity from the vinegar and lemon keeps the whole thing fresh and vibrant. It tastes like evening street food—spicy yet balanced.\u003c\/p\u003e\n\u003cp\u003eUnlike a pure chili powder, this Sriracha also has a sweet depth that rounds out the heat. That is exactly what makes it so versatile, from your breakfast egg to a wok stir-fry.\u003c\/p\u003e\n\n\u003ch3\u003eHow to bring Thailand into your pan\u003c\/h3\u003e\n\u003cp\u003eSprinkled over a stir-fry or a bowl of noodles, or rubbed into chicken or shrimp with a little oil, it is right at home.\u003c\/p\u003e\n\u003cp\u003eIt also works wonderfully in a sweet and spicy dipping sauce for spring rolls or over a bowl with rice, vegetables, and egg. A teaspoon is enough to breathe life into a bland dish. That is how leftovers in the fridge quickly become a favorite meal.\u003c\/p\u003e\n\u003cp\u003eIt also tastes great over rice, in a dip made from yogurt or cream cheese, or over crispy roasted vegetables. For a quick marinade, stir it with oil and lime and let meat or tofu soak in it. Sprinkled over fried eggs in the morning, it brings the heat straight to your breakfast.\u003c\/p\u003e\n\u003cp\u003eIf you prefer smoky over sweet and spicy, take a look at our \u003ca href=\"\/en\/products\/cape-herb-spice-chipotle-chilli-smoky-southwestern\"\u003eChipotle Chilli Smoky Southwestern\u003c\/a\u003e, or if you are looking for serious fire, the \u003ca href=\"\/en\/products\/cape-herb-spice-ghost-chilli-indian-nagaland\"\u003eGhost Chilli Indian Nagaland\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town, founded in 1994 by Irene Ivy.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees behind it. Just as Irene intended, innovation, flavor, and quality remain the top priorities to this day. Cape Herb \u0026amp; Spice considers itself a cheeky sous-chef in your kitchen and was the first supplier in South Africa to offer completely non-irradiated spices. Hats off to them.\u003c\/p\u003e\n\u003cp\u003eThe chili selection ranges from the smoky Chipotle to the hellishly spicy Ghost Chili. Browse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or our \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUse sparingly and as a basting sauce\u003c\/h3\u003e\n\u003cp\u003eStart with a small amount; the heat builds up and only fully unfolds while eating. A splash of lime and a drizzle of olive oil turn it into a basting sauce for the grill in no time. Spicy Thai food is only truly complete with a cool drink and good company. Spicy, but so good.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"75 g","offer_id":53071141110094,"sku":"047ALL0015","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-sriracha-sweet-sour.jpg?v=1750978035"},{"product_id":"cape-herb-spice-chipotle-chilli-smoky-southwestern","title":"Chipotle Chili Smoky Southwestern","description":"\u003ch2 id=\"speakable-headline\"\u003eChipotle Chilli Smoky Southwestern with Oak Smoke\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCape Herb \u0026amp; Spice's Chipotle Chilli Smoky Southwestern is a smoky chili spice blend featuring smoked chipotle chili flakes, oak-smoked salt, and cumin, crafted for meat, BBQ, and Mexican dishes. This isn’t just chili powder; it’s a seasoning with deep notes of wood smoke.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChipotle Chilli Smoky Southwestern\u003c\/strong\u003e is the smoky chili spice blend from Cape Herb \u0026amp; Spice in Cape Town, created for steak, spare ribs, and Mexican dishes. It brings the taste of the American Southwest to your table—smoky, savory, and with a moderate heat. Chipotle is simply a smoked jalapeño, and that is exactly what you taste.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 44 percent smoked salt made from sea salt and oak smoke, followed by 14 percent chipotle chili flakes, garlic, paprika, onion, coriander, oregano, cumin, and a touch of cayenne. Of the company's four chili blends, this is the mildest, yet it packs a punch. It is a seasoning that relies more on smoke than fire, which is precisely what makes it so versatile.\u003c\/p\u003e\n\n\u003ch3\u003eSmoky, savory, with a gentle fire\u003c\/h3\u003e\n\u003cp\u003eSmoky, savory, and earthy—the blend coats the meat, creating a dark, fragrant crust as it cooks.\u003c\/p\u003e\n\u003cp\u003eThe oak-smoked salt provides the charcoal note, the chipotle chili adds a warm, rounded heat, and the cumin and oregano bring the Mexican soul. The cayenne adds a small accent without being overwhelming. It tastes like a campfire and long summer nights of grilling, even when cooked in a kitchen skillet.\u003c\/p\u003e\n\u003cp\u003eBecause the heat remains moderate, this blend is a wonderful introduction to the world of chili rubs. You taste the smoke first, and the fire only afterward.\u003c\/p\u003e\n\n\u003ch3\u003eHow to season the Southwest\u003c\/h3\u003e\n\u003cp\u003eSteak, ribs, or chicken should be coated in a little oil and rubbed with the blend, then left to marinate for a while as a dry rub.\u003c\/p\u003e\n\u003cp\u003eIn a marinade of oil, lime, and a bit of honey, the meat becomes particularly tender and develops a shiny crust. The blend is also excellent for vegetarians; try it over roasted cauliflower, in a bean stew, or on creamy avocado. It brings Southwestern flavor to the plate without any meat at all.\u003c\/p\u003e\n\u003cp\u003eIt tastes just as good on pulled pork, in a chili con carne, over corn, or in a bean soup. It is practically made for tacos, burritos, and fajitas—one spoonful is enough for authentic Mexican flair. It also works well on baked potatoes, and when stirred into mayo, it makes a delicious dip.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a sweet-and-spicy profile, take a look at the \u003ca href=\"\/en\/products\/cape-herb-spice-sriracha-chilli-hot-thai\"\u003eSriracha Chilli Hot Thai\u003c\/a\u003e, or if you want big heat, check out the \u003ca href=\"\/en\/products\/cape-herb-spice-piri-piri-chilli-fiery-mozambican\"\u003ePiri Piri Chilli Fiery Mozambican\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Cape Town is located on the old spice route, and you can taste that passion for seasoning in every pinch. Just as Irene intended, innovation, flavor, and quality remain the top priority to this day—all without the use of irradiated spices. Respect.\u003c\/p\u003e\n\u003cp\u003eBrowse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or check out our \u003ca href=\"\/en\/collections\/bbq-gewuerze\"\u003eBBQ spices\u003c\/a\u003e for your next barbecue night.\u003c\/p\u003e\n\n\u003ch3\u003eSmokehouse, BBQ sauce, and the taco\u003c\/h3\u003e\n\u003cp\u003eFor tender cuts, add the blend toward the end so the smoke flavor remains fresh; for long cooking times, feel free to add it early. For a smoky BBQ sauce, stir a spoonful into tomato paste, honey, and a little vinegar. That’s how you bring the Southwest to your plate. Add a dollop of sour cream and fresh coriander, and a good taco barely needs anything else. Simply delicious.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"80 g","offer_id":53071141142862,"sku":"047ALL0014","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-smoky-southwestern.jpg?v=1750978038"},{"product_id":"cape-herb-spice-piri-piri-chilli-fiery-mozambican","title":"Piri Piri Chili Fiery Mozambican","description":"\u003ch2 id=\"speakable-headline\"\u003ePiri Piri Chilli Fiery Mozambican with real fire\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Piri Piri Chilli Fiery Mozambican from Cape Herb \u0026amp; Spice is a fiery chili spice blend with African birds-eye chili, garlic, and paprika, made for everyone who likes it really hot. Not a mild seasoning salt, but real Piri Piri fire from Mozambique.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePiri Piri Chilli Fiery Mozambican\u003c\/strong\u003e is the fiery Piri Piri spice blend from Cape Herb \u0026amp; Spice in Cape Town, made for poultry, meat, and spicy marinades. It brings the heat of Mozambique to your table, hot from birds-eye chili, savory from garlic, and bright from lemon. The heat doesn't hit immediately, but it is all the more lingering.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 44 percent sea salt, with added garlic, paprika, a little sugar, 8 percent crushed chili flakes, 7 percent chili powder, and one percent tiny birds-eye chili peppers. These small African chilies set the tone here. A seasoning that means business and builds up slowly but surely until it coats the entire palate.\u003c\/p\u003e\n\n\u003ch3\u003eHot, savory, with a long finish\u003c\/h3\u003e\n\u003cp\u003eFiery, savory, and bold—that is how the blend coats the meat, revealing its heat only after the first bite.\u003c\/p\u003e\n\u003cp\u003eFirst you taste garlic and paprika, then the heat of the birds-eye chili builds up and lingers for a while. A touch of lemon keeps the heat fresh and prevents it from just burning. This is how Piri Piri tastes the way it is loved in Mozambique and Portugal: bold and vibrant.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it a bit milder, reach for the \u003ca href=\"\/en\/products\/cape-herb-spice-portuguese-peri-peri-rub\"\u003ePortuguese Peri Peri Rub\u003c\/a\u003e, which plays out the same idea more gently. This Fiery Mozambican is the uncompromising version.\u003c\/p\u003e\n\n\u003ch3\u003eHow to tame the fire\u003c\/h3\u003e\n\u003cp\u003eRub chicken or prawns with oil and the blend, let them marinate, and then sear them on the grill or in a pan.\u003c\/p\u003e\n\u003cp\u003eIn a yogurt dip, it transforms a grilled platter, and sprinkled over fries, it turns a side dish into a little adventure. If you are cooking for guests, simply put the tin on the table so everyone can season according to their own courage. That way, it stays exciting until the very last bite.\u003c\/p\u003e\n\u003cp\u003eIt tastes just as good over couscous, in a dip, or on potatoes, and it is the base for a true Piri Piri oil. For that, stir about a tablespoon into half a liter of oil, or less depending on your desired heat. It shows off its fire best over grilled corn.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for even more heat, take a look at the \u003ca href=\"\/en\/products\/cape-herb-spice-ghost-chilli-indian-nagaland\"\u003eGhost Chilli Indian Nagaland\u003c\/a\u003e, the hottest in the series.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town, founded in 1994 by Irene Ivy.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees backing the operation. Just as Irene intended, innovation, taste, and quality remain the top priorities to this day. Cape Herb \u0026amp; Spice sees itself as a cheeky sous-chef in your kitchen and was the first provider in South Africa with completely non-irradiated spices. Bravo.\u003c\/p\u003e\n\u003cp\u003eBrowse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or our \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e for every taste.\u003c\/p\u003e\n\n\u003ch3\u003eEase into it, cool down, stir up some corn butter\u003c\/h3\u003e\n\u003cp\u003eEase into the amount you use; the heat unfolds with a delay and is easily underestimated. A dollop of yogurt or a slice of bread on the side will kindly catch the fire. The spicy Piri Piri chicken needs a cool drink, some bread, and the courage for heat. If you like, mix a spoonful into soft butter for a fiery corn butter. Fire away.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"80 g","offer_id":53071141241166,"sku":"047ALL0013","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-fiery-mozambican.jpg?v=1750978040"},{"product_id":"cape-herb-spice-ghost-chilli-indian-nagaland","title":"Ghost Chili Indian Nagaland","description":"\u003ch2 id=\"speakable-headline\"\u003eGhost Chilli Indian Nagaland for extreme heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGhost Chilli Indian Nagaland from Cape Herb \u0026amp; Spice is an extremely hot chili spice blend featuring Bhut Jolokia and Bird's Eye chili, smoked paprika, and garlic. This is not a casual seasoning, but the hottest in the range, made for bold eaters.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGhost Chilli Indian Nagaland\u003c\/strong\u003e is the extremely hot chili spice blend from Cape Herb \u0026amp; Spice in Cape Town, made for anyone looking for the ultimate fire. It brings the heat of the Bhut Jolokia to your table—the famous ghost chili from Nagaland, India, which can reach over a million Scoville units. Handle with care.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 30 percent sea salt, followed by 10 percent Bird's Eye chili flakes, smoked and ground paprika, 3 percent smoked chili, a touch of sugar, onion, garlic, and 3 percent Naga Jolokia chili flakes. These two types of chili set the tone. A seasoning that, alongside the burn, provides genuine flavor thanks to the smoke and paprika.\u003c\/p\u003e\n\n\u003ch3\u003eHot, smoky, with Indian warmth\u003c\/h3\u003e\n\u003cp\u003eFiery, smoky, savory—the blend coats meat and ignites a fire that lingers for a while.\u003c\/p\u003e\n\u003cp\u003eFirst comes the smoked paprika with its depth, then the Bhut Jolokia ignites and pushes the heat far upward. Garlic and onion counter this, giving the heat a hearty foundation. It tastes like courage and adventure; not for the faint of heart.\u003c\/p\u003e\n\u003cp\u003eThe ghost chili was once considered the hottest chili in the world, and a touch is enough. That is exactly why you should dose it with a pinch, not a spoon. Smoky, spicy, and robust, a real flavor remains despite all the heat.\u003c\/p\u003e\n\n\u003ch3\u003eHow to tame the ghost chili\u003c\/h3\u003e\n\u003cp\u003eA tiny amount over meat, burgers, or vegetables is enough to slowly get used to the heat.\u003c\/p\u003e\n\u003cp\u003eEven a pinch takes a chili con carne, a spicy curry, or a salsa to a new level. Those who are brave can add a dash over pizza, into a Bloody Mary, or mix it into ground meat. You really don't need more than a hint.\u003c\/p\u003e\n\u003cp\u003eIt seasons marinades, stews, and curries, gives soups and sauces a fiery base, and turns a salsa into a small test of courage. A splash of lime and some oil soften the heat and carry the aroma. It is better to have yogurt, bread, and some milk ready for your guests; that catches the heat.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it a level milder, go for the \u003ca href=\"\/en\/products\/cape-herb-spice-piri-piri-chilli-fiery-mozambican\"\u003ePiri Piri Chilli Fiery Mozambican\u003c\/a\u003e, or for a smoky rather than burning seasoning, choose the \u003ca href=\"\/en\/products\/cape-herb-spice-chipotle-chilli-smoky-southwestern\"\u003eChipotle Chilli Smoky Southwestern\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded in 1994 by Irene Ivy.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees backing the operation. Just as Irene intended, innovation, taste, and quality remain the top priority to this day. Cape Herb \u0026amp; Spice sees itself as a cheeky sous-chef in your kitchen and was South Africa's first supplier of completely non-irradiated spices. Hat's off.\u003c\/p\u003e\n\u003cp\u003eBrowse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or our \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e for every level of heat.\u003c\/p\u003e\n\n\u003ch3\u003eA pinch, hand washing, and a glass of milk\u003c\/h3\u003e\n\u003cp\u003eA pinch is the right start; you can always add more, but you can't take the heat back once it's there. Wash your hands thoroughly after handling and keep them away from your eyes. A glass of milk next to the plate is not a sign of weakness, but of experience. With spicy food, bring a cool drink and a little pride for the first bite. Fire at will.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"75 g","offer_id":53071141339470,"sku":"047ALL0016","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-ghost-chili.jpg?v=1750978042"},{"product_id":"ingo-holland-schweineglueck-80g","title":"Pigs' luck","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Schweineglück\" (Pork Bliss) from Altes Gewürzamt for Roasts and Chops\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Schweineglück\" from Altes Gewürzamt is a fine spice blend of Tellicherry pepper, grains of paradise, and two types of paprika, rounded off with a hint of vanilla. Rubbed in the night before, it penetrates deep into the Sunday roast, the chop on the grill, and sausage meat.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e is the meat seasoning from Altes Gewürzamt in Klingenberg am Main, consisting of eleven ingredients with no added salt or sugar. Tellicherry pepper takes top billing, cumin and coriander form the earthy core, and lemon zest and vanilla provide a delicate finishing touch.\u003c\/p\u003e\n\n\u003ch3\u003eTellicherry pepper and the trick with the vanilla\u003c\/h3\u003e\n\u003cp\u003eTellicherry are the largest, late-harvested berries from India's Malabar Coast, and they carry more fruit than ordinary black pepper.\u003c\/p\u003e\n\u003cp\u003eThe real trick of this seasoning, however, is hidden at the very end. Vanilla is listed last, meaning it is used in the smallest amount, and that is exactly how it should be. The more sparingly it is dosed, the better it rounds off the heat without revealing itself. If you look for it, you will only find it in the finish, just before the pepper takes over again.\u003c\/p\u003e\n\u003cp\u003eBefore that, the two types of paprika go to work. The sweet paprika provides the color and the rounded base note, the hot paprika adds a mild heat underneath, and garlic, caraway, and lemon zest keep the blend bright enough for light-colored meat.\u003c\/p\u003e\n\n\u003ch3\u003eFor a Sunday roast with crackling\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on a pork roast with crackling—generously rubbed and best applied the night before.\u003c\/p\u003e\n\u003cp\u003eThe longer the seasoning sits, the deeper it penetrates, and the better the crust will later hold the juices in the meat. Because there is neither salt nor sugar in the tin, you salt it separately and stay in control. On the grill, this is a distinct advantage, as a sugary rub will turn black long before the chop is cooked through.\u003c\/p\u003e\n\u003cp\u003eSchweineglück is also right at home on fried potatoes sizzling in the pan alongside the roast. Meatballs and sausage meat can also handle it, and anyone daring to make pulled pork can rub the shoulder with it and let it marinate in the fridge overnight.\u003c\/p\u003e\n\n\u003cp\u003eFor the crackling, score the rind in a diamond pattern beforehand without cutting into the meat, and rub the seasoning into the cuts as well. Start the roast with the rind side down in a bit of broth, and only turn it over in the last half hour when the heat increases and the crackling is meant to pop.\u003c\/p\u003e\n\n\u003ch3\u003eGrains of paradise, the pepper of the Middle Ages\u003c\/h3\u003e\n\u003cp\u003eThe grains of paradise in fourth place are the secret star of this composition.\u003c\/p\u003e\n\u003cp\u003eThis West African member of the ginger family was a common substitute for expensive pepper in medieval Europe and was later almost forgotten. Unjustly so, because its heat remains broad and warm, with cardamom and citrus notes behind it. Alongside the fruity Tellicherry, this creates two types of heat with very different tempos: one fast and one slow. Precisely this duality explains why Schweineglück lingers on the palate longer than its delicate appearance would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Klingenberg am Main\u003c\/h3\u003e\n\u003cp\u003eAltes Gewürzamt consciously avoids dyes and flavor enhancers, and you can taste that in the fact that every single ingredient remains identifiable. The spices are ground in Klingenberg am Main in small batches so that the pepper retains its oils. Altes Gewürzamt does not use any anti-caking agents, which is why the powder sits densely in the tin.\u003c\/p\u003e\n\u003cp\u003eFor something bolder and smokier, try \u003ca href=\"\/en\/products\/ingo-holland-bbq-pork-90g\"\u003eBBQ Pork\u003c\/a\u003e; for more options for the open fire, see our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003egrilling spices\u003c\/a\u003e and the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071142781262,"sku":"047ING30709","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Ingo-Holland-Schweineglueck.png?v=1750978091"},{"product_id":"ingo-holland-bbq-pork-90g","title":"BBQ Pork","description":"\u003ch2 id=\"speakable-headline\"\u003eBBQ Pork by Altes Gewürzamt, rub for pork and ribs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBBQ Pork by Altes Gewürzamt is a savory rub with smoked paprika, garlic, and fennel that develops a dark crust during long grilling sessions. Sixteen ingredients are behind it, from salt in first place down to marjoram at the very end.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e is the savory barbecue blend from Altes Gewürzamt in Klingenberg am Main, built on salt, smoked and hot paprika, and black pepper, accompanied by plenty of garlic, onions, coriander, fennel, and caraway. The rub is enough for several rounds of ribs and chops over the fire.\u003c\/p\u003e\n\n\u003ch3\u003eSmoky, savory, with a delicate heat\u003c\/h3\u003e\n\u003cp\u003eBBQ Pork has a robust, smoky aroma, as the smoked paprika immediately provides it with a warm, inviting depth.\u003c\/p\u003e\n\u003cp\u003eTwo varieties of paprika give the crust color and a delicate heat; garlic and onions provide savory depth, while lemon zest and rosemary add a fresh note. Smoky, savory, robust – this rub is tailored for pork in all its forms and rewards every hour over the fire with more depth.\u003c\/p\u003e\n\u003cp\u003eThe smoked paprika in third place is the centerpiece. The pods are dried over wood fires after harvest, and this smoke, which comes from the wood rather than a bottle, is so firmly embedded in the powder that it can turn even the simplest gas grill into a barbecue experience. The hot paprika further down the list adds the heat that the sweet variety lacks.\u003c\/p\u003e\n\u003cp\u003eFennel, caraway, and mustard form the true backbone for pork. Fennel has long seasoned Italian porchetta, the rolled roast on a spit; caraway belongs on German roast pork; and mustard is included here as a genuine ingredient. All three help cut the heaviness of the fat that can otherwise quickly overwhelm a rich roast.\u003c\/p\u003e\n\n\u003ch3\u003eFor slow-grilled spareribs\u003c\/h3\u003e\n\u003cp\u003eSpareribs, pulled pork, chops, and pork roasts take on the smoky seasoning particularly well.\u003c\/p\u003e\n\u003cp\u003eThe rub turns slowly grilled ribs into something special over several hours, with nothing but good bread on the side. At about 110 degrees Celsius using indirect heat and the well-known 3-2-1 method—three hours over wood, two in foil, and one finished uncovered—the sugar in the mixture has plenty of time to caramelize slowly instead of burning over the embers.\u003c\/p\u003e\n\u003cp\u003eFor large roasts and pulled pork, a decent lead time is worth it. Rubbed the evening before and kept covered in the refrigerator, the salt draws out moisture, which dissolves the spices, and the brine is reabsorbed overnight. The larger the piece of meat, the more of a head start you should give the rub.\u003c\/p\u003e\n\u003cp\u003eFor chops, it can be quicker; a good half hour is enough. Those who prefer it more refined and without a smoky note can reach for \u003ca href=\"\/en\/products\/ingo-holland-schweineglueck-80g\"\u003eSchweineglück\u003c\/a\u003e, and those looking for more heat for \u003ca href=\"\/en\/products\/altes-gewuerzamt-cajun-spice\"\u003eCajun Spice\u003c\/a\u003e. The entire range for open-fire cooking can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003egrilling spices and BBQ rubs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe Mediterranean finish at the end of the list\u003c\/h3\u003e\n\u003cp\u003eA good rub for this meat relies on smoked paprika, which brings the smoke flavor even without a smoker. These are exactly the kinds of ingredients that Altes Gewürzamt selects with care.\u003c\/p\u003e\n\u003cp\u003eThe order on the label tells the whole recipe: salt, garlic, and onions at the front; rosemary, thyme, marjoram, and lemon zest in tiny amounts at the back. This Mediterranean flourish at the end is why the rub never tastes blunt despite all its intensity.\u003c\/p\u003e\n\u003cp\u003eIt is blended and packaged at Altes Gewürzamt in Klingenberg am Main, and because salt and sugar are involved, BBQ Pork prefers patience over high heat. It is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e collection and is waiting there for the next long grilling afternoon.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071142945102,"sku":"047ING30397","price":13.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-bbq-pork.jpg?v=1750978097"},{"product_id":"ingo-holland-jahreszeiten-90g","title":"Seasons","description":"\u003ch2 id=\"speakable-headline\"\u003eJahreszeiten from Altes Gewürzamt, one species in five stages of maturity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eJahreszeiten from Altes Gewürzamt is a blend of a single species of pepper in five stages of maturity. Green, black, white, red, and Tellicherry sit side-by-side, ranging from fresh-grassy to fully ripe-pungent, finely ground and ready to use without a mill.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e is the spice blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 90-gram tin. All peppercorns originate from \u003cem\u003ePiper nigrum\u003c\/em\u003e in India—the same species that produces common black pepper—here presented in five stages of harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFrom fresh-grassy to fully ripe-pungent\u003c\/h3\u003e\n\u003cp\u003eMore complex than any other pure blend, Jahreszeiten has a unique fragrance because it brings together the same berry in five different life stages.\u003c\/p\u003e\n\u003cp\u003eThe green peppercorn provides a fresh, grassy note; the white, a mild spice; the black and Tellicherry, a robust depth; and the red, a fruity ripeness. Fresh, nutty, fruity: this tin contains the entire history of a single plant.\u003c\/p\u003e\n\u003cp\u003eAll five stages originate from the same vine, separated only by the time of harvest. Green is the unripe berry, carefully preserved to maintain its color; black is the same unripe berry, briefly scalded and sun-dried, causing the skin to shrivel and darken.\u003c\/p\u003e\n\u003cp\u003eFor the white pepper, the fully ripe berry is soaked in water until the fruit skin can be rubbed off. The red is the rarest, as it is harvested fully ripe and dried with the skin intact, which requires patience and dry weather. Finally, Tellicherry is a grade consisting of the largest berries from a late harvest on the Malabar Coast in southwestern India.\u003c\/p\u003e\n\n\u003ch3\u003eA fine all-rounder for the table\u003c\/h3\u003e\n\u003cp\u003eAs a table seasoning, Jahreszeiten is versatile, as meat, fish, vegetables, and salads readily absorb its well-rounded spectrum.\u003c\/p\u003e\n\u003cp\u003eIts complexity shines pure on a simple buttered slice of bread with egg, or over quickly seared meat. Because it is already ground, you can add it directly to your dish—no mill required.\u003c\/p\u003e\n\u003cp\u003eIf you truly want to distinguish between the five stages, sprinkle a small amount on the back of your hand and taste it slowly. First, the grassy notes come through, then the mild warmth of the lighter grain, and finally, the heat. The fact that all the peppercorns come from a single species in India is what makes this comparison honest in the first place.\u003c\/p\u003e\n\u003cp\u003eGround spices have a shorter shelf life than whole ones, as essential oils escape from every fractured surface. Therefore, keep the tin closed and stored in a dark place, and consume the contents within months rather than years. Those who prefer whole peppercorns will find them in our \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-tellicherry-pfeffer-90g\"\u003eblack Tellicherry pepper\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/ingo-holland-roter-kampot-pfeffer-40g\"\u003ered Kampot pepper\u003c\/a\u003e shows exactly how a single fully ripe berry tastes on its own.\u003c\/p\u003e\n\n\u003ch3\u003eOne plant and the right harvest time\u003c\/h3\u003e\n\u003cp\u003eThe reason the same plant tastes so different depends on ripeness; the later it is harvested, the fruitier and more pungent the result. This specific expertise is distilled into Jahreszeiten, compiled by the masters at Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePiper nigrum\u003c\/em\u003e vines climb up support trees, bearing their berries in long, hanging clusters. Because the berries on a single cluster never ripen at the same time, the harvest date determines the color in the tin: early picking yields green and black, while late, individual harvesting yields the red.\u003c\/p\u003e\n\u003cp\u003eIncidentally, pink peppercorns are not part of this mix, as they grow on a completely different tree and carry the name incorrectly. At Altes Gewürzamt, Jahreszeiten can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e, the grainiest section of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt spice assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071143043406,"sku":"047ING30430","price":14.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-jahreszeiten-gewuerzmischung.jpg?v=1750978099"},{"product_id":"ingo-holland-curry-kashmir-65g","title":"Kashmiri Curry","description":"\u003ch2 id=\"speakable-headline\"\u003eCurry Kashmir from Altes Gewürzamt, dark and robust\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCurry Kashmir from Altes Gewürzamt is the house's robustly roasted curry blend, based on turmeric, chili, coriander, and fenugreek. Its dark depth holds up well in a casserole and pairs perfectly with vegetable curry, lentil dal, and hearty stews.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e is a blend of sixteen spices from Altes Gewürzamt in Klingenberg am Main, roasted for a long time and significantly spicier than its lighter counterparts. Zedoary root, long pepper, and black cumin give it an edge, while mace and cinnamon blossoms round it out softly.\u003c\/p\u003e\n\n\u003ch3\u003eDark, spicy, and long-lasting\u003c\/h3\u003e\n\u003cp\u003eWhen you open the tin, a dark, almost earthy scent rises, in which the robust roasting is immediately recognizable.\u003c\/p\u003e\n\u003cp\u003eIn a stew, the Kashmir unfolds slowly and remains until the last spoonful: profound, spicy, complex. The high chili content provides a distinct heat that warms rather than burns and only fully reveals itself after a few bites.\u003c\/p\u003e\n\u003cp\u003eChili is listed second, placing it further forward than in the milder Jaipur. That the heat never stings is due to the \u003ca href=\"\/en\/products\/ingo-holland-kurkuma-gemahlen-80g\"\u003eground turmeric\u003c\/a\u003e preceding it. The dried rhizome adds earthiness, a slight bitterness, and that deep yellow color that immediately stains any sauce.\u003c\/p\u003e\n\u003cp\u003eThe secret specialty is the zedoary root, which is rarely encountered in a curry blend. As a close relative of turmeric and ginger, it tastes resinier and more bitter than both and was once much more common in Europe than it is today. Its almost camphor-like base note gives the Kashmir its unique character.\u003c\/p\u003e\n\n\u003ch3\u003eIn lentil dal and vegetable curry\u003c\/h3\u003e\n\u003cp\u003eHearty, vegetarian cuisine is its home, as legumes, oven-roasted vegetables, rice, and stews carry this dark spice effortlessly. The Kashmir is also very economical, with a heaped teaspoon sufficient for four portions.\u003c\/p\u003e\n\u003cp\u003eIn a red lentil dal with tomato and coconut milk, its depth finds its place, and oven-roasted vegetables with chickpeas pair just as well with it. That lentils in particular work so well has a botanical reason: fenugreek is itself a legume and meets its relatives in the pot.\u003c\/p\u003e\n\u003cp\u003eIn India, curry powder is often added only at the end. Two tablespoons of clarified butter are heated, the Kashmir is added, the whole kitchen becomes fragrant after twenty seconds, and the mixture is poured over the finished dal. A mild counterpart is \u003ca href=\"\/en\/products\/ingo-holland-curry-mumbai-70g\"\u003eCurry Mumbai\u003c\/a\u003e, which follows a similar basic concept but is significantly gentler.\u003c\/p\u003e\n\n\u003ch3\u003eRobustly roasted at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eThe dark depth is created in the pan, because the longer and hotter the spices are roasted, the more full-bodied the aroma will be later. This very long roasting is what Altes Gewürzamt puts into every tin.\u003c\/p\u003e\n\u003cp\u003eThe same thing happens during roasting as during bread baking: the sugars and proteins in the seeds combine under heat to form new, dark aromatic compounds. The line is fine, and a few seconds too many cause the fenugreek to tip into bitterness. Anyone who has ever watched seeds in a dry pan knows the moment when nuttiness turns tart.\u003c\/p\u003e\n\u003cp\u003eThe long pepper also ranks higher here than in its siblings, specifically in tenth place. These small, cone-shaped fruit clusters were used in Europe earlier than the black peppercorn; they taste sweeter and build their heat with a delay.\u003c\/p\u003e\n\u003cp\u003eThe Kashmir is waiting in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003ecurry selection\u003c\/a\u003e at Altes Gewürzamt, and the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eassortment from Altes Gewürzamt\u003c\/a\u003e shows just how broadly this house blends its spices.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":53071143108942,"sku":"047ING30416","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-curry-kashmir.jpg?v=1750978102"},{"product_id":"ingo-holland-curry-jaipur-65g","title":"Curry Jaipur","description":"\u003ch2 id=\"speakable-headline\"\u003eCurry Jaipur from Altes Gewürzamt, light and fresh\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCurry Jaipur from Altes Gewürzamt is a medium-hot curry blend of fifteen spices, lightly roasted and therefore light in tone. Lemongrass and ginger provide a zesty top note that effortlessly complements vegetables, fish, and cold sauces.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e is the light curry blend from Altes Gewürzamt in Klingenberg am Main, based on fenugreek, coriander, turmeric, and cumin. The short roasting process keeps the spices clear and vibrant, so that the Jaipur accompanies a dish instead of overpowering it.\u003c\/p\u003e\n\n\u003ch3\u003eLight, fresh, with a tangy edge\u003c\/h3\u003e\n\u003cp\u003eEven in the opened tin, the Jaipur smells lighter than its dark relatives, with a green, citrus-like trace above the warm base.\u003c\/p\u003e\n\u003cp\u003eIn a dressing, this freshness comes through first, followed by a tangy heat that flashes briefly and quickly gives way. Light, lively, finely tuned: this is how this curry seasons, accompanying delicate ingredients and allowing their own flavors to shine.\u003c\/p\u003e\n\u003cp\u003eThe lemongrass in sixth position is the key to this lightness. Its main aroma is citral, the same substance that gives lemon peel its fragrance, and it is highly volatile. The shorter and cooler the roasting process, the more of it remains in the tin.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, vegetables, and in mayonnaise\u003c\/h3\u003e\n\u003cp\u003eLight cuisine is its domain, as vegetables, fish, and cold sauces like vinaigrette and mayonnaise readily accept this fine seasoning.\u003c\/p\u003e\n\u003cp\u003eA pinch in mayonnaise for poached salmon shows what the short roasting can do, and the same succeeds over lightly sautéed vegetables with a spoonful of yogurt. Because nothing needs to be re-roasted, you can just as easily stir the powder raw into dips and dressings.\u003c\/p\u003e\n\u003cp\u003eFor cold applications, a little patience is worth it, and the path to success leads through fat. Stir the powder into the oil of the vinaigrette first, long before vinegar or lemon are added, and let the sauce sit for fifteen minutes afterward. During this time, turmeric and fennel release color and aroma into the fat, and the dusty powdery tone becomes a well-rounded sauce.\u003c\/p\u003e\n\u003cp\u003eAt the stove, the Jaipur belongs at the end, sprinkled over the cooked fish or stirred in just before serving. More heavily roasted and darker in tone are \u003ca href=\"\/en\/products\/ingo-holland-curry-kashmir-65g\"\u003eCurry Kashmir\u003c\/a\u003e and \u003ca href=\"\/en\/products\/ingo-holland-curry-anapurna-70g\"\u003eCurry Anapurna\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eLightly roasted at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eThe fact that a curry stays light depends on the roasting, because the shorter the spices are over the heat, the clearer they taste later. This precise fine-tuning is the signature by which one recognizes Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003eThe order of ingredients on the label also reveals the character of this blend. Fenugreek seeds and coriander seeds lead the list, chili only follows in fifth place, and garlic not until twelfth. The ginger, right after the lemongrass, keeps the blend lively, while mace, galangal, and cinnamon blossoms round it off at the end.\u003c\/p\u003e\n\u003cp\u003eJaipur is located in Rajasthan, in the dry northwest of India, and the north cooks differently than the south. Here, the cuisine works with yogurt, cream, and clarified butter, whereas there, it uses coconut milk, fresh leaves, and tamarind. The Jaipur is a child of the north and feels particularly at home in that company.\u003c\/p\u003e\n\u003cp\u003eFlow agents are deliberately avoided at Altes Gewürzamt, which is why even a teaspoon colors and seasons an entire pot. The Jaipur can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003ecurry selection\u003c\/a\u003e, which itself is just one chapter in the vast \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003erange from Altes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":53071143207246,"sku":"047ING30415","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-curry-jaipur-gewuerzmischung.jpg?v=1750978105"},{"product_id":"ingo-holland-kubeben-pfeffer-50g","title":"Cubeb Pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eCubeb pepper from Altes Gewürzamt, fruity and balsamic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCubeb pepper from Altes Gewürzamt is a tailed pepper from Java, Sumatra, and Sri Lanka, with a fruity scent and a subtle bitterness behind it. You can recognize it instantly by its dried fruit stem, and it adds a balsamic depth to braised dishes.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCubeb pepper\u003c\/strong\u003e is a rarity from Altes Gewürzamt in Klingenberg am Main, sold whole and unground in a 50-gram tin. Botanically known as *Piper cubeba*, it is a distinct relative of black pepper, rich in essential oil and low in heat.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, tart, with a hint of eucalyptus\u003c\/h3\u003e\n\u003cp\u003eWhen you open the tin, a scent rises that is both peppery and fruity, with a clear hint of allspice. Over a seared steak, a touch of eucalyptus and camphor is added. You would hardly expect this from a berry of this color.\u003c\/p\u003e\n\u003cp\u003eTart, balsamic, with fruit in the background: this is how this unconventional character seasons—it releases its strength gradually and never bites at the front. The heat remains restrained because the berry contains significantly less piperine than its black relative. In return, the berry contains much more essential oil.\u003c\/p\u003e\n\u003cp\u003eA good tenth of the dried berry consists of this oil, many times more than what an ordinary peppercorn provides. That is why the kitchen fills with aroma as soon as you open the tin. On the tongue, however, a mild, almost sweet warmth arrives at the end.\u003c\/p\u003e\n\n\u003ch3\u003eFor pot roasts, red cabbage, and game sauces\u003c\/h3\u003e\n\u003cp\u003eHearty dishes suit this pepper best, and both meat and vegetables readily embrace its spicy, tart nature. Freshly crushed in a mortar and sprinkled over a robust braised dish, its balsamic side provides depth.\u003c\/p\u003e\n\u003cp\u003eUsing a mortar is not just a matter of style, as the hard stem catches in any grinder designed for round grains. Two crushed berries give braised red cabbage a surprising twist. In a red wine poaching liquid for pears, the same amount brings out the fruit.\u003c\/p\u003e\n\u003cp\u003eIt works just as well with a game sauce because its fruitiness picks up the dark roasted notes of the pan drippings and carries them further. Dose sparingly and add it late, because the longer it cooks, the more the tartness emerges. Two to three berries are enough to season a pot for four people. To see how it tastes in company, look at the \u003ca href=\"\/en\/products\/ingo-holland-melange-noir-80g\"\u003eMélange Noir\u003c\/a\u003e, and in the \u003ca href=\"\/en\/products\/ingo-holland-gewuerzsalz-poivres-rares-160g\"\u003ePoivres Rares seasoned salt\u003c\/a\u003e, it meets sea salt and long pepper.\u003c\/p\u003e\n\n\u003ch3\u003eA rarity at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eCubeb is rarely found on the market today, which is precisely why it has kept its place at Altes Gewürzamt, where such varieties are actively sought out. The berry is harvested unripe and dried in the sun, causing its skin to wrinkle and turn a deep dark brown.\u003c\/p\u003e\n\u003cp\u003eIt reached Europe in the Middle Ages via Arab trade routes. It was an expensive staple in princely kitchen recipes until black pepper became ubiquitous via sea routes and displaced it. To this day, it is grown primarily on Java and Sumatra, as well as on Sri Lanka, and because there is little demand, quantities have remained small.\u003c\/p\u003e\n\u003cp\u003eThe whole, unground berries go into the tin, as is the standard for all peppers at Altes Gewürzamt. It has its place in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e, and anyone wishing to browse further will find the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt assortment\u003c\/a\u003e right next to it.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"50 g","offer_id":53071143305550,"sku":"047ING30794","price":9.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-kubeben-pfeffer-50g.jpg?v=1750978110"},{"product_id":"ingo-holland-ducca-gewuerzmischung-80g","title":"Ducca - Spice Blend","description":"\u003ch2 id=\"speakable-headline\"\u003eDucca by Altes Gewürzamt, nutty and granular\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eDucca by Altes Gewürzamt is an Egyptian seed blend of roasted sesame, chickpeas, coriander, and cumin, rounded off with mint and thyme. It is perfect for dipping bread into olive oil, sprinkling over fried fish, or seasoning oven-roasted vegetables.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e, also spelled Dukkah, is the granular spice blend from Altes Gewürzamt in Klingenberg am Main. Seven salt-free ingredients create a seasoning that crumbles rather than sprinkles, and is a staple on every breakfast table in Egypt.\u003c\/p\u003e\n\n\u003ch3\u003eSesame and chickpeas, left coarse\u003c\/h3\u003e\n\u003cp\u003eWhite sesame seeds come first, followed by roasted chickpeas, with both left coarse instead of finely ground.\u003c\/p\u003e\n\u003cp\u003eThis is why Ducca doesn't flow like a powder, but remains crumbly, sitting on top of whatever you sprinkle it over. Coriander and cumin provide an earthy warmth underneath, black pepper adds a finishing touch, and mint and thyme are listed last, meaning they are used sparingly as a subtle green trace over the nuttiness.\u003c\/p\u003e\n\u003cp\u003eChickpeas are often known as the silent helper that keeps spice powders flowing without anti-caking agents. Here, they have a second role, because when roasted, they taste nutty themselves and give Ducca its firm, floury core beneath the sesame coating.\u003c\/p\u003e\n\n\u003ch3\u003eTwo small bowls, one with oil\u003c\/h3\u003e\n\u003cp\u003eIn Egypt, two small bowls sit side-by-side on the table: one with olive oil and one with Ducca.\u003c\/p\u003e\n\u003cp\u003eFlatbread is dipped first into one, then the other, and this is exactly why the coarse pieces are needed—so they stick in the oil. A fine powder would simply sink to the bottom of the bowl. At home, this works just as well with warm bread and a good sesame or olive oil.\u003c\/p\u003e\n\u003cp\u003eIt also works well as a breading for cheese or meat. Roll goat cheese, boiled eggs, or chicken strips in it, or sprinkle it over roasted carrots and cauliflower from the oven. Sprinkled over a dish at the end, the granular texture remains intact, and because there is no salt in the ingredient list, you season the dish yourself, not just the spice blend.\u003c\/p\u003e\n\n\u003ch3\u003eThe name comes from pounding\u003c\/h3\u003e\n\u003cp\u003eDucca comes from an Arabic word for pounding, as everything is traditionally placed in a mortar.\u003c\/p\u003e\n\u003cp\u003eThere is a solid reason for this based on kitchen physics. The finer you grind sesame, the more oil is released from the seed, turning loose crumbs into a sticky paste. Pounded coarsely, the mixture remains crunchy; the same rule applies to the chickpeas, which shatter in the mortar instead of turning to flour.\u003c\/p\u003e\n\u003cp\u003eFish fillets like sea bream and monkfish carry this texture particularly well, as do light meats like veal and poultry. On oven-roasted pumpkin and cabbage, the mixture almost becomes a small meal in itself, and it’s delicious enough to snack on straight from the spoon.\u003c\/p\u003e\n\n\u003cp\u003eFor guests, a shallow dish placed in the center of the table is sufficient. Add warm flatbread, a good oil, a few olives, and perhaps some yogurt with lemon, and you have an appetizer for which no one has to stay in the kitchen. Altes Gewürzamt designed this blend specifically for that purpose—granular enough for dipping and mild enough for every guest.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted and blended in Klingenberg am Main\u003c\/h3\u003e\n\u003cp\u003eSesame and chickpeas are roasted separately, as the tiny seeds brown in two minutes, while the chickpeas take significantly longer. This is exactly the kind of craftsmanship performed by Altes Gewürzamt in Klingenberg am Main, without the use of artificial colors or flavorings.\u003c\/p\u003e\n\u003cp\u003eIf you enjoy the cumin in this blend, you can grind your own \u003ca href=\"\/en\/products\/ingo-holland-kreuzkuemmel-ganz-65g\"\u003ewhole cumin seeds\u003c\/a\u003e. Further seasonings from the Orient can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-laenderkuechen\"\u003eCuisines of the World\u003c\/a\u003e collection and the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071149203790,"sku":"047ING30421","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-ducca-gewuerzmischung.jpg?v=1750978318"},{"product_id":"ingo-holland-schwarzer-kerala-pfeffer-70g","title":"black Kerala pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack Kerala Pepper from Altes Gewürzamt, ethereal and fresh\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAltes Gewürzamt sources its black Kerala pepper from India, where it grows in the region around the Periyar River. It has an ethereal, bright aroma, carries a moderate, never-overpowering heat, and was considered Ingo Holland’s favorite among all black peppers.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlack Kerala Pepper\u003c\/strong\u003e is the most aromatic black pepper in the Altes Gewürzamt range. Abundant essential oils in its wrinkled skin account for its fragrance, while the heat of the kernel remains pleasantly moderate, accompanying the seasoning of a dish rather than masking it.\u003c\/p\u003e\n\u003ch3\u003eFloral fragrance and a heat that accompanies\u003c\/h3\u003e\n\u003cp\u003eSomething floral rises immediately from the mill, clearer and brighter than in stronger varieties, and this scent lingers right onto the plate. On a seared beef steak, you will taste the Kerala before you even feel its heat.\u003c\/p\u003e\n\u003cp\u003eThis is due to the ratio of two components. Piperine is primarily in the kernel and provides the heat, while the essential oil is in the skin and provides the fragrance; this particular origin yields an especially rich oil content.\u003c\/p\u003e\n\u003cp\u003eWhen placed next to its peers, the difference becomes clear. The \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-tellicherry-pfeffer-90g\"\u003eblack Tellicherry pepper\u003c\/a\u003e has a larger grain and is nuttier, the Belem is denser and earthier, and the Kerala is brighter and more dynamic. Three peppers of a single species, yet three distinct signatures.\u003c\/p\u003e\n\u003ch3\u003eFor beef, dark sauces, and ripe tomatoes\u003c\/h3\u003e\n\u003cp\u003eIt stands up well to robust companions like beef and game, dark soups and sauces, and it pairs just as happily with ripe tomatoes and good olive oil. A leaf salad with lemon also suits it well because its bright character absorbs the acidity instead of covering it up.\u003c\/p\u003e\n\u003cp\u003eThe olive oil is no coincidence, as the pepper’s aromatic compounds dissolve in fat, not water. In a clear broth, the same amount would dissipate, while in a creamy sauce, it carries the entire dish.\u003c\/p\u003e\n\u003cp\u003eThe grind size also makes a difference; coarsely ground, the Kerala remains floral, while finely ground, its heat comes to the fore because more of the kernel is exposed than the skin. For beef tartare, use it coarsely; for a light sauce, use it finely.\u003c\/p\u003e\n\u003cp\u003eTwo turns of the mill right at the end are always worth it, as the pepper loses exactly what you chose it for during long cooking times. You will find a fruity counterpart in the \u003ca href=\"\/en\/products\/ingo-holland-roter-kampot-pfeffer-40g\"\u003ered Kampot pepper\u003c\/a\u003e from the same \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e by Altes Gewürzamt.\u003c\/p\u003e\n\u003ch3\u003eFrom the liana in the mountain forest to the mill\u003c\/h3\u003e\n\u003cp\u003eKerala is the original home of black pepper, and in the mountain forests of the Western Ghats, it still climbs as a liana up support trees to this day. Their shade and the monsoon allow the berries to ripen slowly, which benefits the aroma.\u003c\/p\u003e\n\u003cp\u003eHarvesting takes place between December and February, by hand and from ladders, cluster by cluster, because the berries on a single cluster ripen unevenly. The more carefully they are harvested and dried, the clearer their fragrance shows later on—and these are exactly the origins that Altes Gewürzamt seeks out for its mill peppers.\u003c\/p\u003e\n\u003cp\u003eFor millennia, pepper traveled from here to Europe, first via caravans and later by sea routes. The trade in it is older than any road that leads there today, and there is a reason why the wealthy of medieval Europe were called \"pepper sacks.\" In Kerala, the spice is still called black gold, and black Kerala pepper is part of the range from \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53071149334862,"sku":"047ING30824","price":9.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-schwarzer-kerala-pfeffer-70g.jpg?v=1750978324"},{"product_id":"ingo-holland-curry-goa-70g","title":"Goan Curry","description":"\u003ch2 id=\"speakable-headline\"\u003eCurry Goa from Altes Gewürzamt, fiery and deeply spiced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCurry Goa from Altes Gewürzamt is a very hot curry blend led by black pepper and intensified by chili in third place. Star anise, lemongrass, and cardamom provide an aromatic depth underneath that survives even an hour on the stove.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e is the fiery curry blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 70-gram tin. Twenty spices are listed in the ingredients, and the blend derives its character from the west coast of India, where bold spicing is the norm.\u003c\/p\u003e\n\n\u003ch3\u003eTwo types of heat and a dark depth\u003c\/h3\u003e\n\u003cp\u003eGoa doesn't mince words and really turns up the heat in the pot. Behind the fire are star anise, lemongrass, cardamom, and long pepper, which give the blend an aroma that you can still enjoy long after the plate is empty. If you view heat as a flavor rather than a test of courage, you've come to the right place.\u003c\/p\u003e\n\u003cp\u003eThe heat has two sources, and you can taste it clearly. The piperine in the pepper acts immediately, broadly and warmly at the front of the mouth, while the capsaicin from the chili and hot paprika kicks in later, sits deeper, and lasts longer. The sweet paprika behind it primarily contributes color and a mild sweetness.\u003c\/p\u003e\n\u003cp\u003eYou won't find star anise in any other of the house's curry blends, and it shapes this one far more than its ninth-place position would suggest. The star-shaped fruit of an evergreen tree from southern China brings a warm, licorice-like tone that withstands long braising instead of evaporating. This is exactly why Goa supports dishes that simmer for an hour.\u003c\/p\u003e\n\n\u003ch3\u003eIn a spicy curry sauce with coconut milk\u003c\/h3\u003e\n\u003cp\u003eThe blend reaches its full potential in a chicken curry with plenty of garlic and ginger, and a dollop of yogurt tames the heat. Lamb, beef, and braised root vegetables also handle it well, as long as there is some fat in the pot. The seasoning works just as well on fried potatoes with onions, provided there is plenty of oil in the pan.\u003c\/p\u003e\n\u003cp\u003eThe reason yogurt and coconut milk help here is simple. Capsaicin dissolves in fat and hardly at all in water; the richer the accompaniment, the faster it absorbs the heat. A glass of water, on the other hand, just spreads it further and actually prolongs the sensation.\u003c\/p\u003e\n\u003cp\u003eGoa was under Portuguese rule for about four hundred and fifty years, and the cuisine of the west coast has been seasoned with vinegar ever since—a rarity in the rest of India. A splash of it or some tamarind clarifies the fire remarkably well. Those who prefer it a bit milder should take a look at \u003ca href=\"\/en\/products\/ingo-holland-curry-maharadja-70g\"\u003eCurry Maharadja\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted and ground in Klingenberg\u003c\/h3\u003e\n\u003cp\u003eIn India, every region has its own curry blend, and Altes Gewürzamt takes the work of roasting, grinding, and balancing so many individual spices off your hands, step by step. Every batch is mixed individually and by hand to ensure the proportions are consistently accurate.\u003c\/p\u003e\n\u003cp\u003eAltes Gewürzamt deliberately avoids anti-caking agents, which is why the powder is densely packed in the tin and even a small pinch adds a powerful kick. Half a teaspoon seasons four portions, and if you want to fine-tune the heat, mix it in equal parts with a milder sibling; that way, the aromatics are preserved while the fire is reduced.\u003c\/p\u003e\n\u003cp\u003eCurry Goa is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt range\u003c\/a\u003e, the entire selection can be found under \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003eCurry and Masala\u003c\/a\u003e, and for even more fire, it's worth checking out the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-laenderkuechen\"\u003eregional cuisines\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53071149531470,"sku":"047ING30414","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-curry-goa.jpg?v=1750978330"},{"product_id":"ingo-holland-gemueseschmackes-75g","title":"Vegetable Schmaltz","description":"\u003ch2 id=\"speakable-headline\"\u003eGemüseschmackes by Altes Gewürzamt, warm and savory\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGemüseschmackes by Altes Gewürzamt is a vegetable seasoning based on Vadouvan, mixed with garlic, paprika, and tomato flakes. The roasted onions in the blend give roasted vegetables, soups, and stews a deep, almost meaty intensity usually only achieved through long, slow cooking.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e is the savory seasoning blend from Altes Gewürzamt, centered around the French-Indian spice blend Vadouvan. The mixture derives its warm depth from Vadouvan’s roasted onions, lentils, and curry leaves. Mediterranean herbs such as myrtle, thyme, and rosemary provide a European foundation for its Indian heart.\u003c\/p\u003e\n\u003ch3\u003eWarm, savory, and deep, like a slow-cooked dish\u003c\/h3\u003e\n\u003cp\u003eOver roasted root vegetables, the mixture smells of browned onions and garlic. This aroma lingers until the plate is empty and drifts through the entire kitchen. It gives carrots and parsnips a richness that they would otherwise only develop after hours in a roasting pan.\u003c\/p\u003e\n\u003cp\u003eFenugreek provides the maple-sweet, slightly bitter note that most of us associate with the flavor of curry. Paprika flakes add a fruity base, while mace—the outer covering of the nutmeg seed—adds a warm veil. Two types of pepper work side by side: black for warmth and green for a fresh, sharp finish.\u003c\/p\u003e\n\u003cp\u003eThe Mediterranean influence is striking, with myrtle, rosemary, thyme, and bay leaf standing alongside turmeric and curry leaves, while tomato flakes and celery provide a savory foundation. This is why Gemüseschmackes tastes as natural over ratatouille as it does in a hearty lentil soup.\u003c\/p\u003e\n\u003ch3\u003eFor roasted vegetables, soups, and stews\u003c\/h3\u003e\n\u003cp\u003eIt is best used on oven-roasted root vegetables, in vegetable soups, and in lentil stews, providing seasoning exactly where salt alone is not enough.\u003c\/p\u003e\n\u003cp\u003eToss your vegetables in oil first, then sprinkle the seasoning over them. The oil acts as a carrier, allowing the powder to adhere while protecting it from burning. The roasting reaction begins at around 140°C (285°F), which brings out the sweetness of the carrots, and at 200°C (390°F), the vegetables brown reliably.\u003c\/p\u003e\n\u003cp\u003eSalt is only present as part of the Vadouvan component in small quantities, so you can season independently of the salt shaker. It also contains oils from sesame and nuts, which prevent the powder from becoming bone-dry. This helps it adhere better to hot vegetables and stay in place on fried cauliflower. Store the tin in a cool, dry place to keep the granules loose so they will still flow freely from the shaker even after months.\u003c\/p\u003e\n\u003ch3\u003eFree-flowing without anti-caking agents\u003c\/h3\u003e\n\u003cp\u003eThe lentils in the Vadouvan act as a binder for this blend, and their starch content alone keeps the powder free-flowing. Altes Gewürzamt requires no anti-caking agents, which is evident from the slightly coarser texture of the blend.\u003c\/p\u003e\n\u003cp\u003eTwo ingredients in this mix have names that can be misleading. Curry leaves grow on a South Indian citrus plant and share nothing with curry powder but the name. Star anise, meanwhile, comes from a magnolia tree, to which the anise plant from the garden is botanically unrelated.\u003c\/p\u003e\n\u003cp\u003eThe blend is ground, mixed, and packaged in Klingenberg am Main, and because every spice has its own ideal roasting point, balancing such a mixture remains a craft. Gemüseschmackes is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e range; we also carry pure \u003ca href=\"\/en\/products\/ingo-holland-vadouvan-70g\"\u003eVadouvan\u003c\/a\u003e, and further blends of this type can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003ecurry and masala selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":53071149859150,"sku":"047ING30993","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-gemueseschmackes-altes-gewuerzamt.jpg?v=1750978339"},{"product_id":"ingo-holland-bester-festtagsbraten","title":"Best Holiday Roast","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Best Festive Roast\" by Altes Gewürzamt, herbal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Best Festive Roast\" (Bester Festtagsbraten) by Altes Gewürzamt is the seasoned salt for your Sunday roast, based on Spanish sea salt with bay leaf, sage, rosemary, and marjoram. Black pepper, garlic, allspice, coriander, and nutmeg provide a festive warmth.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBester Festtagsbraten\u003c\/strong\u003e is the roast seasoning from Altes Gewürzamt that Ingo Holland himself named. It contains ten ingredients, led by sea salt from Spain, making it a seasoning salt for large cuts of meat rather than a mere mixture of dried leaves.\u003c\/p\u003e\n\n\u003ch3\u003eSage, rosemary, and marjoram on sea salt\u003c\/h3\u003e\n\u003cp\u003eMediterranean herbs meet a salty foundation here, and their essential oils truly awaken in the dry heat of the oven.\u003c\/p\u003e\n\u003cp\u003eSage, rosemary, and marjoram belong to the Lamiaceae family and can withstand long cooking times without becoming bitter. The bay leaf added to the mix releases its aroma only after prolonged heat, making it perfectly suited for a roast seasoning, as long-term braising is expected anyway.\u003c\/p\u003e\n\u003cp\u003eGarlic contributes a savory note and ties everything together. The allspice is the quiet surprise. The unripened berry of a Central American tree tastes like cloves, cinnamon, and nutmeg all at once—which is why it is called \"allspice\" in English—and, together with the nutmeg, it provides a festive warmth beneath the herbs.\u003c\/p\u003e\n\n\u003ch3\u003eFor pork roast, beef roast, and oven-roasted vegetables\u003c\/h3\u003e\n\u003cp\u003ePork, beef, and lamb roasts take particularly well to this herbal seasoning salt from Altes Gewürzamt, and any oven-roasted vegetables on the side can be seasoned with it as well.\u003c\/p\u003e\n\u003cp\u003eRub the meat generously, ideally the day before, to let the seasoning soak in overnight. The salt works for you: it draws juices to the surface, dissolves into them, and then travels back into the meat as a fine brine.\u003c\/p\u003e\n\u003cp\u003eThe more hours you give it, the more evenly it will season to the center. Since the surface dries out in the refrigerator overnight, it will brown even more beautifully later. Account for the salt content in your recipe and only reach for the shaker again after tasting.\u003c\/p\u003e\n\u003cp\u003eFor the sauce, the pan drippings are key; sear the piece thoroughly on all sides first, then place it in the oven at 140 degrees Celsius, and later deglaze the drippings with wine or broth, which can be thickened with a spoonful of cold butter at the end.\u003c\/p\u003e\n\n\u003cp\u003eA rolled roast or duck also handles this seasoning salt well, and for a chop from the pan, a pinch on each side is sufficient. Stirred into the finished sauce, it highlights the herbs once more.\u003c\/p\u003e\n\n\u003ch3\u003eHow to recognize a good roast seasoning\u003c\/h3\u003e\n\u003cp\u003eThe herbs in this blend remain recognizable to the naked eye, and the bay leaves break between your fingers rather than dissolving into powder. Coarse grinding preserves the structure of the leaves and the edges of the salt crystals.\u003c\/p\u003e\n\u003cp\u003eThe sea salt comes from Spain and is harvested from seawater evaporated in shallow basins under the sun. It offers a milder saltiness than fine table salt and spreads evenly over the rind when rubbed in.\u003c\/p\u003e\n\u003cp\u003eThe grinding and mixing take place at Altes Gewürzamt in Klingenberg am Main. Kept in a tightly sealed jar, the herbs retain their color, and when stored in a dry place, the salt remains free-flowing.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/altes-gewuerzamt-klassiker\"\u003eclassics of German cuisine\u003c\/a\u003e are perfect for the Sunday table, and you can find everything else at \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":53071149924686,"sku":"047ING30399","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-bester-festtagsbraten.jpg?v=1750978342"},{"product_id":"cape-herb-spice-mediterranean-roasts-rub","title":"Mediterranean Roasts Rub","description":"\u003ch2 id=\"speakable-headline\"\u003eMediterranean Roasts Rub with Rosemary and Lemon\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCape Herb \u0026amp; Spice's Mediterranean Roasts Rub is a Mediterranean herb blend with rosemary, garlic, sage, and a hint of lemon and olive, made for oven-roasted chicken, fish, and vegetables. Not your ordinary herb salt, but a Sunday roast aroma in a shaker.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMediterranean Roasts Rub\u003c\/strong\u003e is a Mediterranean herb seasoning from Cape Herb \u0026amp; Spice in Cape Town, designed for oven-roasted chicken, fish, and roasted vegetables. It brings the scent of a garden in the South of France to your table, savory with rosemary, fresh with lemon, and rounded out by roasted garlic. It smells like a long lunch under olive trees.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 60 percent sea salt and a little brown sugar, complemented by 8 percent rosemary, 6 percent roasted garlic, 4 percent sage, black pepper, parsley, bay leaf, and one percent olives. The lemon juice powder brightens the robust herbs. It is the taste of the South—closely related to herbs de Provence, but with a unique signature. In South Africa, just as in the Mediterranean, a well-seasoned roast is a Sunday staple, and that is exactly what this blend is made for.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, herbaceous, with a bright citrus note\u003c\/h3\u003e\n\u003cp\u003eSavory, herbaceous, and fresh—that is how the rub coats chicken skin or vegetables, filling the entire kitchen with its aroma as it roasts.\u003c\/p\u003e\n\u003cp\u003eRosemary and sage provide a resinous, warm depth; the roasted garlic becomes sweet and mild; and the olive adds a salty tang that sets this blend apart from ordinary herb salts. A bright touch of lemon sits on top, keeping everything fresh. A rub that turns your Sunday chicken into a mini celebration.\u003c\/p\u003e\n\u003cp\u003eThe blend is bold but not hot, making it a hit with the whole family. If you like, rub it between your fingers before sprinkling to release even more of the herbal oils.\u003c\/p\u003e\n\n\u003ch3\u003eHow to roast the Mediterranean way\u003c\/h3\u003e\n\u003cp\u003eRub chicken or fish with a little olive oil and butter, season generously, and pop them into a hot oven.\u003c\/p\u003e\n\u003cp\u003eA whole chicken becomes a Sunday feast this way—crispy skin, juicy meat, and a fragrance that fills the house. Its Mediterranean herbal soul also shines over oven-roasted vegetables with feta, in a tomato sauce, or tossed with warm pasta. If you have guests, roast a tray of potatoes seasoned with the same blend.\u003c\/p\u003e\n\u003cp\u003eIt tastes just as good on potato wedges, zucchini, eggplant, and bell peppers, or in a pasta sauce and on pizza. Sprinkled over oven vegetables with a drizzle of olive oil, it’s all a good lunch needs. If you prefer a fresher citrus note, take a look at our \u003ca href=\"\/en\/products\/cape-herb-spice-greek-lemon-herb\"\u003eGreek Lemon \u0026amp; Herb\u003c\/a\u003e; if you like it fiery, try the \u003ca href=\"\/en\/products\/cape-herb-spice-portuguese-peri-peri-rub\"\u003ePortuguese Peri Peri Rub\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this rub is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees. Cape Town lies on the old spice route, and you can taste that passion for seasoning in every pinch. True to Irene’s original vision, innovation, flavor, and quality remain the top priority, with no irradiated spices ever used. Truly impressive.\u003c\/p\u003e\n\u003cp\u003eBrowse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or check out our \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003eeveryday spice blends\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eIn the oven, with lemon and rosemary\u003c\/h3\u003e\n\u003cp\u003eAdd the rub to delicate fish only toward the end so the herbs don't burn; for chicken, feel free to use it from the start. A few lemon slices and fresh rosemary in the roasting pan will boost the aroma even further. Leftovers make a wonderful addition to a marinade of olive oil, lemon, and garlic for your next barbecue. It’s the perfect way to bring the South to your plate, even in the depths of winter. Simply delicious.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071152906574,"sku":"047ALL0005","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-spice-rub-mediterranean-roasts5912eab8ce52a.jpg?v=1750978441"},{"product_id":"cape-herb-spice-portuguese-peri-peri-rub","title":"Portuguese Peri Peri Rub","description":"\u003ch2 id=\"speakable-headline\"\u003ePortuguese Peri Peri Rub for Fiery Chicken\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Portuguese Peri Peri Rub from Cape Herb \u0026amp; Spice is a Portuguese piri-piri spice blend featuring chili, garlic, paprika, and a hint of lemon and smoke, crafted for chicken, meat, and fish. Not just a timid seasoning salt, but a medium-hot spice blend with the character of the Algarve.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePortuguese Peri Peri Rub\u003c\/strong\u003e is the Portuguese chicken seasoning from Cape Herb \u0026amp; Spice in Cape Town, made for grilled chicken, meat, and fish. It brings the taste of the Algarve to your table—hot from the chili, savory from the garlic, and bright from the lemon. Anyone who has eaten peri-peri chicken on the beach will instantly recognize this aroma.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 45 percent sea salt and a little brown sugar, complemented by 10 percent garlic, 8 percent chili, 6 percent paprika, black pepper, yellow mustard seeds, lemon juice powder, and a touch of smoke flavoring. This is the Portuguese take on piri piri: spicy, but not overwhelming. A rub that chicken absolutely loves. Cape Herb \u0026amp; Spice calls this blend an all-time favorite, and you can taste it.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, savory, with a smoky note\u003c\/h3\u003e\n\u003cp\u003eFiery, savory, smoky—that's how the rub settles onto the skin, sizzling into a golden-brown, robust crust.\u003c\/p\u003e\n\u003cp\u003eThe chili provides a medium heat, garlic and paprika create a hearty base, and a touch of smoke and lemon rounds it all off. The heat is noticeable but friendly; it won't bring tears to your eyes. Precisely this balance makes peri peri a favorite on every grill.\u003c\/p\u003e\n\u003cp\u003eUnlike pure chili powder, the peri peri also brings depth; the garlic, smoke, and lemon keep the heat in check. This keeps the chicken savory rather than just hot.\u003c\/p\u003e\n\n\u003ch3\u003eHow to perfect your peri-peri chicken\u003c\/h3\u003e\n\u003cp\u003eCoat chicken thighs or a half-chicken with olive oil and the rub, and let it marinate well before grilling or roasting.\u003c\/p\u003e\n\u003cp\u003eA half-chicken from the grill with crispy, seasoned skin, served with a dollop of garlic yogurt—that’s the Algarve on a plate. The rub is just as delicious on prawn skewers, in a tomato sauce, or sprinkled over roasted vegetables. Even an ordinary Thursday tastes like a vacation with it, and leftovers can spice up a pan of rice the next day.\u003c\/p\u003e\n\u003cp\u003eIt also tastes great on beef, lamb, or prawns, kneaded into bread dough, or stirred into cream cheese for a quick dip. On crispy potato wedges with a side of yogurt, you've got a favorite meal ready to go. If you like it even hotter, check out the \u003ca href=\"\/en\/products\/cape-herb-spice-caribbean-jerk-rub\"\u003eCaribbean Jerk Rub\u003c\/a\u003e; if you prefer it mild and Mediterranean, take a look at the \u003ca href=\"\/en\/products\/cape-herb-spice-greek-lemon-herb\"\u003eGreek Lemon \u0026amp; Herb\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind the rub is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees behind it. True to Irene’s vision, innovation, flavor, and quality remain the top priorities to this day. Cape Herb \u0026amp; Spice considers itself a cheeky sous-chef in your kitchen and was South Africa's first supplier of completely non-irradiated spices. Hats off to them.\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003emore spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or check out our \u003ca href=\"\/en\/collections\/bbq-gewuerze\"\u003eBBQ spices\u003c\/a\u003e for your next barbecue evening.\u003c\/p\u003e\n\n\u003ch3\u003eMarinate overnight, serve with lemon and aioli\u003c\/h3\u003e\n\u003cp\u003eLetting the chicken marinate overnight in the fridge allows the seasoning to penetrate deeply. A squeeze of lemon at the end brings back that Portuguese freshness. A small bowl of aioli or garlic dip rounds off the Portuguese meal. For peri-peri chicken, serve with crispy fries, a cold drink, and sun on your skin. Fire away.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071153037646,"sku":"047ALL0006","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-spice-rub-portugese-peri5912eae2013c2.jpg?v=1750978445"},{"product_id":"cape-herb-spice-texan-steakhouse-rub","title":"Texan Steakhouse Rub","description":"\u003ch2 id=\"speakable-headline\"\u003eTexan Steakhouse Rub for the perfect steak off the grill\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Texan Steakhouse Rub by Cape Herb \u0026amp; Spice is a sweet and savory steak seasoning in the style of American steakhouses, featuring sea salt, brown sugar, garlic, and a pinch of chili. No sharp burn, just a mild BBQ flavor that coats the meat perfectly.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTexan Steakhouse Rub\u003c\/strong\u003e is the sweet and savory steak seasoning from Cape Herb \u0026amp; Spice in Cape Town, made for steak, poultry, and burgers on the grill. It brings the taste of Texan steakhouses to your grill, with sweetness from brown sugar, heartiness from sea salt, and flavor from coriander and garlic. Made for a great cut of meat, it’s hard to get more \"steakhouse\" than this at home.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 40 percent sea salt and 20 percent brown sugar, joined by roasted garlic flakes, 7 percent coriander, mustard seeds, onions, black pepper, paprika, and a hint of cumin. There is only 3 percent chili—just enough for character, not for heat. A rub that honors the meat instead of masking it.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, savory, and with a robust crust\u003c\/h3\u003e\n\u003cp\u003eSweet, savory, and flavorful, the rub coats the meat and caramelizes on the hot grill to form a dark crust.\u003c\/p\u003e\n\u003cp\u003eThe brown sugar melts and browns, the sea salt draws into the meat, and the coriander and garlic provide that typical steakhouse depth. The black pepper adds a subtle accent, while the pinch of chili provides more warmth than heat. This creates that sweet-savory crust that makes a good steak complete.\u003c\/p\u003e\n\u003cp\u003eThe blend is mild, so it also appeals to children and anyone who doesn't like things too spicy. The character comes from salt, sugar, and herbs, not from the fire.\u003c\/p\u003e\n\n\u003ch3\u003eHow to season your steak like they do in Texas\u003c\/h3\u003e\n\u003cp\u003eFirst, coat the steak with a little olive oil, then apply the rub generously and let it rest for about 30 minutes before placing it on the grill.\u003c\/p\u003e\n\u003cp\u003eKeep the rub handy while grilling and sprinkle on a little more when turning the meat; this makes the crust beautifully robust. It tastes just as good on sirloin, chicken drumsticks, or a juicy burger, and even works well on seafood. You barely need to think about extra salt, as the blend provides plenty.\u003c\/p\u003e\n\u003cp\u003eIf you prefer things smokier, reach for the \u003ca href=\"\/en\/products\/cape-herb-spice-smokehouse-bbq-rub\"\u003eSmokehouse BBQ Rub\u003c\/a\u003e; if you’re in the mood for something spicy and zesty, try the \u003ca href=\"\/en\/products\/cape-herb-spice-louisiana-cajun-rub\"\u003eLouisiana Cajun Rub\u003c\/a\u003e. That way, you’ll have the right seasoning on hand for every grill night.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this rub is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded in 1994 by Irene Ivy.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Cape Town lies on the old spice route, and you can taste that passion for seasoning in the blend. Just as Irene intended, innovation, flavor, and quality remain the top priority to this day, and the spices are completely non-irradiated from South Africa. Hats off.\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003emore spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or check out our \u003ca href=\"\/en\/collections\/bbq-gewuerze\"\u003eBBQ spices\u003c\/a\u003e for your next grill night.\u003c\/p\u003e\n\n\u003ch3\u003eRoom temperature, resting time, and a glass of red wine\u003c\/h3\u003e\n\u003cp\u003eIf the seasoned steak reaches room temperature before grilling, it will cook more evenly. Let it rest for a few minutes after grilling so the juices stay in the meat. The rub also works well on oven-roasted vegetables, corn on the cob, or crispy wedges if you aren't serving steak for once. A bold red wine and good company come naturally with a great piece of meat. That’s how to do steak.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071153103182,"sku":"047ALL0007","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-spice-rub-texan-steakhouse5912eb3ab60aa.jpg?v=1750978448"},{"product_id":"cape-herb-spice-louisiana-cajun-rub","title":"Louisiana Cajun Rub","description":"\u003ch2 id=\"speakable-headline\"\u003eLouisiana Cajun Rub for spicy Southern-style cuisine\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Louisiana Cajun Rub from Cape Herb \u0026amp; Spice is a savory Cajun seasoning with paprika, cumin, mustard, and herbs, made for meat, fish, and baked potatoes. Not a burning hot powder, but an aromatic Cajun blend with a mild heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLouisiana Cajun Rub\u003c\/strong\u003e is the savory Cajun seasoning from Cape Herb \u0026amp; Spice in Cape Town, made for chicken, beef, fish, and roasted vegetables. It brings the taste of the Southern states to your table, spicy from paprika, earthy from cumin, and herbal from thyme and oregano. The zest for life of Louisiana is packed into this blend.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 48 percent sea salt, complemented by coriander, 9 percent paprika, 7 percent mustard, 6 percent chili, onions, 5 percent cumin, garlic, oregano, thyme, pepper, and marjoram. This abundance of herbs and spices creates the typical Cajun character. A rub that likes to play a part in everything. In Louisiana, whatever is on the table gets seasoned with dedication and without haste.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, earthy, with herbal depth\u003c\/h3\u003e\n\u003cp\u003eSavory, earthy, herbal – that is how the rub settles on meat or vegetables, unfolding its full complexity during cooking.\u003c\/p\u003e\n\u003cp\u003ePaprika and cumin provide the warm, earthy base, oregano, thyme, and marjoram bring the herbal soul, and the chili provides a friendly, mild kick. The heat remains tame, but the aroma is deep. That is what the South of the USA tastes like: lively and heartfelt at the same time.\u003c\/p\u003e\n\u003cp\u003eBecause the blend is mild, you can use it generously without it becoming too spicy. This makes it an all-rounder for the whole week.\u003c\/p\u003e\n\n\u003ch3\u003eHow to bring Louisiana to your plate\u003c\/h3\u003e\n\u003cp\u003eGive chicken, beef, or fish some oil, apply plenty of seasoning about 20 minutes before cooking, and again during the process.\u003c\/p\u003e\n\u003cp\u003eSprinkled over a pan with rice, bell peppers, and shrimp, the rub creates a quick Jambalaya feeling. It also finds its place in tomato soup, over roasted corn, or mixed into ground meat for chili con carne. A teaspoon in the pan is enough to bring a simple meal to life, without any long cooking times.\u003c\/p\u003e\n\u003cp\u003eIt tastes just as good on baked potatoes, mixed into cream cheese for a dip, or kneaded into bread dough for a savory loaf. Over fried rice or shrimp, a little Gumbo feeling quickly sets in. If you like it classic for steak, take a look at the \u003ca href=\"\/en\/products\/cape-herb-spice-texan-steakhouse-rub\"\u003eTexan Steakhouse Rub\u003c\/a\u003e; if you like Caribbean, try the \u003ca href=\"\/en\/products\/cape-herb-spice-caribbean-jerk-rub\"\u003eCaribbean Jerk Rub\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind the rub is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town, founded in 1994 by Irene Ivy.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees behind her. Cape Town is located on the old spice route, and you can taste that passion for seasoning in every pinch. Just as Irene intended, innovation, taste, and quality remain the top priorities to this day, completely without irradiated spices. Hats off.\u003c\/p\u003e\n\u003cp\u003eBrowse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or through our \u003ca href=\"\/en\/collections\/bbq-gewuerze\"\u003eBBQ spices\u003c\/a\u003e for your next barbecue evening.\u003c\/p\u003e\n\n\u003ch3\u003eCajun butter, Cajun mayo, and savory bread\u003c\/h3\u003e\n\u003cp\u003eKnead a spoonful of the rub into your bread dough for a hearty, savory bread. For quick Cajun butter, stir the seasoning into softened butter and drizzle it over corn or steak. For a quick Cajun mayo, stir a teaspoon into mayonnaise; it's a dream with fries. If you like it spicier, add a little cayenne. That’s how a normal evening turns into a little trip to New Orleans. Simply delicious.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071156150606,"sku":"047ALL0004","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-spice-rub-louisiana5912eb0793233.jpg?v=1750978450"},{"product_id":"cape-herb-spice-asian-style-rub","title":"Asian Style Rub","description":"\u003ch2 id=\"speakable-headline\"\u003eAsian Style Rub for Wok and Pan\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Asian Style Rub from Cape Herb \u0026amp; Spice is an aromatic Asian spice blend with ginger, garlic, lemongrass, sesame, and coriander, made for wok dishes and stir-fries. Not a spicy chili seasoning, but a mild, fragrant spice blend for quick pan-fried meals.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAsian Style Rub\u003c\/strong\u003e is the aromatic Asian spice blend from Cape Herb \u0026amp; Spice in Cape Town, made for stir-fries, wok dishes, and anything from a quick pan. It brings the fragrance of Southeast Asian street food to your stove, spicy from ginger, fresh from lemongrass, and nutty from sesame. A spoonful will transport you to the street kitchens of Bangkok.\u003c\/p\u003e\n\n\u003cp\u003eThe base is 45 percent sea salt, complemented by roasted garlic, brown sugar, sesame, onion, a little chili, 3 percent ginger, fennel, turmeric, lemongrass, and coriander leaves. A hint of soy flavor and lime rounds it all off. An entire spice region is captured in a single tin. So you no longer need ten different bags; one tin is enough for the whole wok evening.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, fresh, with nutty sesame\u003c\/h3\u003e\n\u003cp\u003eSpicy, fresh, aromatic—that’s how the blend coats meat or vegetables, already smelling like Asia in the hot pan.\u003c\/p\u003e\n\u003cp\u003eGinger and lemongrass provide the fresh kick, garlic and sesame lay the savory base, and turmeric colors everything a golden yellow. The heat remains mild, but the flavor profile is multi-layered. It tastes like street food from the wok, without a long list of ingredients.\u003c\/p\u003e\n\u003cp\u003eBecause the blend already includes everything, you save yourself the effort of measuring out many individual spices. One spoonful, and your pan tastes like the Far East. Spicy, fresh, and nutty—the blend elevates any wok dish.\u003c\/p\u003e\n\n\u003ch3\u003eHow to make your perfect stir-fry\u003c\/h3\u003e\n\u003cp\u003eHeat some oil in a wok, sear meat, tofu, or vegetables, and season generously with the blend.\u003c\/p\u003e\n\u003cp\u003eLeftover fried rice the next day, a quick noodle stir-fry, or crispy baked tofu also gain depth with it. Sprinkled over a fried egg on a bowl of rice or stirred into a peanut sauce, it truly shines. Even a simple vegetable soup gains character with a teaspoonful.\u003c\/p\u003e\n\u003cp\u003eIt goes well with chicken, shrimp, beef, and all kinds of vegetables, as well as fried noodles or rice. For a quick marinade, stir it with oil and soy sauce and let the meat soak for a short time. A splash of lime at the end provides the freshness that belongs in Asian food.\u003c\/p\u003e\n\u003cp\u003eIf you like it hot and Thai-style, check out the \u003ca href=\"\/en\/products\/cape-herb-spice-sriracha-chilli-hot-thai\"\u003eSriracha Chilli Hot Thai\u003c\/a\u003e, and you can find more options in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\"\u003espice blends\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/bbq-gewuerze\"\u003eBBQ spices\u003c\/a\u003e collections.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind the blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town, founded in 1994 by Irene Ivy.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees behind it. Cape Town lies on the old spice route, and you can taste this passion for seasoning in every pinch. Just as Irene intended, innovation, flavor, and quality remain the top priorities to this day, all without irradiated spices. Kudos.\u003c\/p\u003e\n\u003cp\u003eBrowse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003emore spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e for your next culinary journey.\u003c\/p\u003e\n\n\u003ch3\u003eGlaze, cucumber salad, and the right moment\u003c\/h3\u003e\n\u003cp\u003eSeason only toward the end, as fine aromas can burn quickly in a very hot wok. A teaspoon in a sauce made of soy sauce, honey, and lime makes a quick glaze for chicken. A quick cucumber salad with a bit of it also tastes refreshing alongside. That’s how you bring Asia to your plate, even on a hectic evening. A few fresh spring onions and roasted peanuts on top, and that’s about all you need. Simply delicious.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071156805966,"sku":"047ALL0012","price":4.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-spice-rub-asian-style.jpg?v=1750978469"},{"product_id":"ingo-holland-tandoori-masala-75g","title":"Tandoori Masala","description":"\u003ch2 id=\"speakable-headline\"\u003eTandoori Masala from Altes Gewürzamt, red seasoning\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTandoori Masala from Altes Gewürzamt is a medium-spiced Indian spice blend inspired by the cuisine of Northern India and Pakistan. It is the ideal marinade for poultry, lamb, and scampi, whether prepared in the oven or on the grill.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e is the medium-spiced blend by Ingo Holland from the Altes Gewürzamt in Klingenberg, characterized by annatto seeds, tomato flakes, ginger, and garlic. Annatto and red sandalwood give it the typical red color that makes tandoori dishes unmistakable.\u003c\/p\u003e\n\u003ch3\u003eRed, savory, with a pleasant heat\u003c\/h3\u003e\n\u003cp\u003eThe Tandoori Masala stands out immediately due to its warm, reddish color, which comes from annatto seeds and red sandalwood. Tomato flakes provide fruity depth, while ginger and garlic provide savoriness.\u003c\/p\u003e\n\u003cp\u003eA short roast keeps it fresh and light, while the heat remains pleasant and balanced for European palates—never burning. 23 ingredients, from amchoor to calamus root, make it complex: savory, fruity, and well-balanced. A masala that seasons meat while simultaneously giving it a beautiful color.\u003c\/p\u003e\n\u003cp\u003eThe two coloring agents are barely detectable in terms of taste themselves, yet they occupy the first and eighth spots in the list. Annatto seeds come from a South American shrub, their red coating long used to color cheese and rice, while red sandalwood is finely ground wood from Southern India. Together, they produce that burnt brick-red color for which other products would require artificial dyes.\u003c\/p\u003e\n\u003cp\u003eThose who read the list to the end will find the silent workers there. Cardamom, clove, mace, and cinnamon provide sweet warmth; fenugreek and calamus root add a bitter edge; long pepper and black pepper provide that length that lingers for a while after the last bite from the skewer. None of these ingredients push themselves to the fore, which is exactly why the blend remains so versatile.\u003c\/p\u003e\n\u003ch3\u003eAs a yogurt marinade\u003c\/h3\u003e\n\u003cp\u003eTandoori Masala was born to marinate: poultry, pork, lamb, and scampi take on its flavor and color wonderfully, whether in the oven or on the grill.\u003c\/p\u003e\n\u003cp\u003eYogurt is the best partner for this, and there are solid reasons for it. Its fat dissolves the aromatic compounds that would not stir in pure water, its mild acidity works on the surface of the meat, and during cooking, it forms those dark spots that are an essential part of tandoori chicken.\u003c\/p\u003e\n\u003cp\u003eIt works just as well without meat, as cauliflower florets, paneer, or thick slices of sweet potato embrace the red marinade just as readily and develop the same dark edges in the oven. Do not wipe off the marinade before cooking, as it is precisely this layer that browns and keeps the inside juicy.\u003c\/p\u003e\n\u003cp\u003eChicken legs marinated overnight in yogurt with Tandoori Masala and then grilled over high heat turn out the most flavorful, because the longer they soak, the deeper the spice penetrates. Four hours is the minimum, twelve is better. The amchoor (dried unripe mango) contributes a subtle fruity acidity. For open flames, it is worth looking at the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003eAltes Gewürzamt BBQ spices\u003c\/a\u003e or the entire \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003emasala selection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eShort roasting, completely handmade\u003c\/h3\u003e\n\u003cp\u003eTo ensure the Tandoori Masala remains fresh and vibrant in color, Altes Gewürzamt roasts the spices only briefly and blends them by hand. The longer annatto and tomato are exposed to heat, the duller the red becomes, which is why the pan stays significantly cooler here than it does for the dark-roasted Garam Masala.\u003c\/p\u003e\n\u003cp\u003eThe namesake is a clay oven (tandoor) in which skewers hang vertically over embers and are exposed to temperatures well over 300 degrees. At home, the grill or oven with top heat takes on this role.\u003c\/p\u003e\n\u003cp\u003eSalt is listed fourth in the declaration, so you only need to season sparingly if at all. This Tandoori Masala is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e range and sits there alongside the other masalas of Indian cuisine. Get marinating—the grill is waiting!\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":53071156871502,"sku":"047ING30452","price":12.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-tandoori-masala-altes-gewuerzamt-2.jpg?v=1750978472"},{"product_id":"cape-herb-spice-curry-originals-tikka-tandoori","title":"Curry Originals Tikka Tandoori","description":"\u003ch2 id=\"speakable-headline\"\u003eTikka Tandoori Spice for Indian Oven Dishes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCurry Originals Tikka Tandoori from Cape Herb \u0026amp; Spice is an Indian tandoori spice blend with plenty of paprika, garlic, ginger, and a hint of cinnamon. Not a hot curry powder, but a mild, bright red seasoning, traditionally stirred into yogurt for a marinade.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Originals Tikka Tandoori\u003c\/strong\u003e is the Indian tandoori spice blend from Cape Herb \u0026amp; Spice in Cape Town, made for chicken, lamb, and vegetables from a hot oven. It is named after an ancient cooking method in which marinated meat is cooked in a tandoor oven. Mild, aromatic, and bright red, it brings India to your plate.\u003c\/p\u003e\n\n\u003cp\u003eThe base consists of 47 percent paprika, plus 15 percent sea salt, garlic, coriander, ginger, a little chili, onion, cinnamon, and cumin. The paprika provides the typical red color, while the cinnamon adds a warm tone. A blend that wins you over with aroma rather than heat. A single teaspoon is enough to add an Indian touch to rice, soup, or a pan of vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eAromatic, mild, and vibrant in color\u003c\/h3\u003e\n\u003cp\u003eAromatic, fruity, and flavorful, this blend coats the meat and turns it deep red during cooking.\u003c\/p\u003e\n\u003cp\u003ePaprika and garlic provide a savory base, ginger and coriander add freshness, while cinnamon and cumin provide a warm undertone. The heat remains tame, making it suitable for children as well. It tastes like Indian street food without being overwhelmed by spice.\u003c\/p\u003e\n\u003cp\u003eThe special thing about tandoori is the yogurt marinade; it makes the meat tender and allows the spices to penetrate deeply. This blend is made exactly for that purpose, and even beginners can use it with ease.\u003c\/p\u003e\n\n\u003ch3\u003eHow to make your perfect oven-baked Tikka\u003c\/h3\u003e\n\u003cp\u003eMix two tablespoons of the blend into yogurt, add chicken or lamb, and let it marinate for about 30 minutes.\u003c\/p\u003e\n\u003cp\u003eIf you don't like yogurt, mix the spice with a little oil to create a paste and brush it onto the meat. On the grill, the tikka develops a nice char, while in the oven it stays juicy. A whole chicken, seasoned inside and out, also becomes a perfect Sunday dinner—serve it with naan and a fresh salad.\u003c\/p\u003e\n\u003cp\u003eThen, thread the meat onto skewers and cook in a hot oven, on the grill, or in a pan until it takes on color. You can also use it to season cauliflower, chickpeas, or paneer for a vegetarian version. Add a dollop of yogurt-mint dip and some rice, and the feast is ready.\u003c\/p\u003e\n\u003cp\u003eIf you prefer things hotter and more South Indian in style, check out our \u003ca href=\"\/en\/products\/cape-herb-spice-curry-originals-madras\"\u003eCurry Originals Madras\u003c\/a\u003e, or for an aromatic finish, the \u003ca href=\"\/en\/products\/cape-herb-spice-curry-originals-garam-masala\"\u003eCurry Originals Garam Masala\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees. Cape Town is located on the old spice route, and you can taste that passion for seasoning in every pinch. Just as Irene intended, innovation, flavor, and quality remain the top priority to this day, completely free of irradiated spices. Hats off to them.\u003c\/p\u003e\n\u003cp\u003eBrowse through our \u003ca href=\"\/en\/collections\/curry\"\u003eCurry Spices\u003c\/a\u003e or \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOvernight in the yogurt marinade\u003c\/h3\u003e\n\u003cp\u003eIf you let the meat marinate in the yogurt overnight, it will become exceptionally tender. A squeeze of lemon and freshly chopped coriander at the end add freshness to the plate. Along with tikka and naan bread, a cool lassi and good company make the evening complete. You can simmer any leftover marinade into a quick curry sauce. That’s how India tastes at home.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071161033038,"sku":"047ALL0008","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-spice-tikka-tandoori.png?v=1787667988"},{"product_id":"cape-herb-spice-curry-originals-madras","title":"Curry Originals Madras","description":"\u003ch2 id=\"speakable-headline\"\u003eCurry Madras for spicy South Indian dishes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Curry Originals Madras from Cape Herb \u0026amp; Spice is a South Indian curry blend featuring turmeric, chili, ginger, and cumin. This is no mild curry powder, but a savory, spicy Madras curry with a vibrant golden color, made for hearty braised dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Originals Madras\u003c\/strong\u003e is the South Indian curry blend from Cape Herb \u0026amp; Spice in Cape Town, made for curries with chicken, beef, pork, or vegetables. Originating from the port city of Chennai, formerly Madras, this curry is known for being bold and spicy. Savory, earthy, and golden yellow, it brings the flavors of South India to your pot.\u003c\/p\u003e\n\n\u003cp\u003eThe base is 28 percent turmeric, complemented by garlic, 10 percent chili, 10 percent ginger, 8 percent cumin, coriander, celery, fennel, a little sea salt, and paprika. The turmeric provides the brilliant gold color, while the chili adds a noticeable heat. This is a blend that doesn't hide its character. One teaspoon is enough to add Indian depth to a lentil soup or a vegetable stir-fry.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, earthy, with golden turmeric\u003c\/h3\u003e\n\u003cp\u003eSavory, earthy, and bold—that is how the blend unfolds in hot oil, immediately filling the air with the scent of Indian cuisine.\u003c\/p\u003e\n\u003cp\u003eTurmeric and cumin provide the earthy foundation, ginger and chili add warmth and heat, while coriander and fennel round it all off. The spice is distinct but not overpowering; it warms the entire dish. This is what a true Madras tastes like: bold and honest.\u003c\/p\u003e\n\u003cp\u003eThe secret lies in toasting, because only when the spices are briefly fried in oil do they release their full aroma. That is exactly how it is done in South India. And it is precisely that fragrance that makes you crave more.\u003c\/p\u003e\n\n\u003ch3\u003eHow to cook a true Madras\u003c\/h3\u003e\n\u003cp\u003eSauté onions and garlic in oil, add one to two teaspoons of the blend, and toast briefly to create a masala paste.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it creamier, add a spoonful of yogurt or coconut milk to the sauce; this takes the edge off the heat. With potatoes and peas, it makes a hearty vegetarian curry. Fish and prawns also pair surprisingly well with this bold seasoning.\u003c\/p\u003e\n\u003cp\u003eNext, add your meat or vegetables, deglaze with tomatoes or coconut milk, and let everything simmer gently. It goes perfectly with chicken, beef, lentils, or chickpeas, traditionally served with rice, fresh coriander, and a dollop of raita. A curry night as it should be.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something milder with a yogurt marinade, take a look at the \u003ca href=\"\/en\/products\/cape-herb-spice-curry-originals-tikka-tandoori\"\u003eCurry Originals Tikka Tandoori\u003c\/a\u003e, and for the aromatic finishing touch, check out the \u003ca href=\"\/en\/products\/cape-herb-spice-curry-originals-garam-masala\"\u003eCurry Originals Garam Masala\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Just as Irene intended, innovation, taste, and quality remain the top priorities today. Cape Herb \u0026amp; Spice sees itself as the cheeky sous-chef in your kitchen and was the first supplier in South Africa to offer completely non-irradiated spices. Hats off to them.\u003c\/p\u003e\n\u003cp\u003eBrowse through our \u003ca href=\"\/en\/collections\/curry\"\u003ecurry spices\u003c\/a\u003e or \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eToast, taste, and enjoy the next day\u003c\/h3\u003e\n\u003cp\u003eToasted briefly in oil before deglazing, the spices deepen their aroma noticeably. A pinch of sugar and a squeeze of lime at the end balance the curry, especially when using a lot of chili. A spicy Madras is only truly complete with cooling raita and warm naan. Leftovers often taste even better the next day once the spices have had time to meld. That is the taste of South India.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071161426254,"sku":"047ALL0010","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-curry-madras.jpg?v=1750978582"},{"product_id":"cape-herb-spice-curry-originals-garam-masala","title":"Curry Originals Garam Masala","description":"\u003ch2 id=\"speakable-headline\"\u003eGaram Masala for the aroma of Indian cuisine\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Curry Originals Garam Masala from Cape Herb \u0026amp; Spice is an aromatic Indian spice blend with coriander, cinnamon, cloves, and star anise. Not a hot curry powder, but a warm, fragrant spice, classically added only at the end of cooking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Originals Garam Masala\u003c\/strong\u003e is the aromatic Garam Masala spice blend from Cape Herb \u0026amp; Spice in Cape Town, made for curries, dals, and stews of Indian cuisine. Translated, Garam Masala means \"hot blend,\" referring to the warming power of the spices, not the heat. Warm, sweet, and complex, it refines every dish.\u003c\/p\u003e\n\n\u003cp\u003eIt combines coriander, 15 percent cinnamon, a little salt, cumin, garlic, fennel, 6 percent black pepper, 3 percent cloves, a hint of star anise, curry leaves, and ginger. This richness creates the typical warm Garam Masala scent that rises as soon as you open the jar. A blend that tastes more of warmth than of fire. Just a teaspoon changes the character of an entire dish.\u003c\/p\u003e\n\n\u003ch3\u003eWarm, sweet, with fine clove\u003c\/h3\u003e\n\u003cp\u003eSpicy, sweet, aromatic—this is how the blend settles over a dish and fills the kitchen with its fragrance.\u003c\/p\u003e\n\u003cp\u003eCinnamon and clove provide the sweet warmth, coriander and cumin the earthy depth, and star anise and fennel a hint of exoticism. Heat hardly plays a role here; complexity is what matters. This is the aroma that makes a curry complete and well-rounded.\u003c\/p\u003e\n\u003cp\u003eUnlike curry powder, Garam Masala is a finishing spice; it is added to the dish shortly before serving so that the delicate aromas do not cook away.\u003c\/p\u003e\n\n\u003ch3\u003eHow to use Garam Masala correctly\u003c\/h3\u003e\n\u003cp\u003eAdd a teaspoon of the blend to your curry, lentils, or stew only 10 to 15 minutes before the end of the cooking time.\u003c\/p\u003e\n\u003cp\u003eA dash of it also elevates a simple rice dish, roasted root vegetables, or pumpkin soup to a new level. In warm milk with a little honey, it becomes a comforting drink for cold evenings. Even pastries and apple compote can benefit from a pinch of this sweet warmth.\u003c\/p\u003e\n\u003cp\u003eIt refines dal, butter chicken, or vegetable curry, seasons rice, and even fits well in a warm soup on cold days. For a curry paste, stir it together with coconut milk, garlic, onions, and nuts. A hint of it over yogurt with honey tastes surprisingly good, almost like a small dessert.\u003c\/p\u003e\n\u003cp\u003eFor a hot curry, combine it with \u003ca href=\"\/en\/products\/cape-herb-spice-curry-originals-madras\"\u003eCurry Originals Madras\u003c\/a\u003e; for Indian oven-baked dishes, use \u003ca href=\"\/en\/products\/cape-herb-spice-curry-originals-tikka-tandoori\"\u003eCurry Originals Tikka Tandoori\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this blend is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.\u003c\/p\u003e\n\u003cp\u003eWhat Irene started over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Cape Town is located on the old spice route, and you can taste this passion for seasoning in every pinch. Just as Irene intended, innovation, flavor, and quality remain the top priority to this day—all without irradiated spices. Quite impressive.\u003c\/p\u003e\n\u003cp\u003eBrowse through our \u003ca href=\"\/en\/collections\/curry\"\u003ecurry spices\u003c\/a\u003e or \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eStorage, toasting, and adding to chai\u003c\/h3\u003e\n\u003cp\u003eStored in a well-sealed container, it will last longer, as the delicate aromas of clove and star anise dissipate over time. If you like, toast a teaspoon briefly in a dry pan before adding it to your dish; this awakens the flavors. A warm curry calls for fresh naan and time to enjoy it. If you like, add a pinch to your chai tea as well. That is what a relaxing evening tastes like.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071161753934,"sku":"047ALL0009","price":4.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-garam-masala.jpg?v=1750978585"},{"product_id":"cape-herb-spice-caribbean-jerk-rub","title":"Caribbean Jerk Rub","description":"\u003ch2 id=\"speakable-headline\"\u003eCaribbean Jerk Rub with fire and thyme\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Caribbean Jerk Rub from Cape Herb \u0026amp; Spice is a Caribbean jerk spice blend with chili, thyme, allspice, and cinnamon, made for chicken, pork, and grilled vegetables. Not a mild seasoning, but a fiery spice blend with a real chili kick.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCaribbean Jerk Rub\u003c\/strong\u003e is the fiery jerk seasoning from Cape Herb \u0026amp; Spice in Cape Town, made for jerk chicken, pork, and grilled vegetables. It brings the aroma of Jamaican street food to your grill—spicy, savory, with warm notes of cinnamon and allspice. There’s a bit of the Caribbean in every spoonful, sunshine included.\u003c\/p\u003e\n\n\u003cp\u003eThe base is 30 percent sea salt, complemented by onions, 17 percent chili, brown sugar, 8 percent thyme, cinnamon, allspice, black pepper, and cayenne. This is the classic jerk concept, hot and aromatic at the same time, just as it originated over open fires in Jamaica. The scent alone is a small journey: first thyme and allspice, then the warmth of cinnamon, and finally the fire of the chili. A rub that is serious about heat.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, savory, with warm cinnamon\u003c\/h3\u003e\n\u003cp\u003eFiery, savory, aromatic—that’s how the rub coats the meat and sears into a dark crust on the grill.\u003c\/p\u003e\n\u003cp\u003eFirst comes the bold chili heat, then thyme and allspice add their herbal warmth, and finally a hint of cinnamon rounds it all off. The cayenne pushes the heat even further; this is not for the faint of heart. Sweet, savory, fiery—every bite remains exciting. If you love fire, you’ve found your new favorite.\u003c\/p\u003e\n\u003cp\u003eDespite all the heat, the flavor profile remains complex: sweet from the brown sugar, earthy from the thyme, warm from the cinnamon. Exactly this interplay is what makes true jerk.\u003c\/p\u003e\n\n\u003ch3\u003eHow to season your Jerk Chicken\u003c\/h3\u003e\n\u003cp\u003eRub chicken or pork with a little olive oil, season generously with the rub, and let it marinate—the longer, the deeper the aroma.\u003c\/p\u003e\n\u003cp\u003eOn the grill, in the smoker, or in the pan, this creates a savory, spicy crust—classic for jerk chicken, but also for pork neck or hearty grilled vegetables. A squeeze of lime at the end provides the Caribbean freshness that belongs with the fire. In a yogurt marinade mix, the heat becomes noticeably smoother. If you like, add a bit of garlic and lime juice, and you have a genuine jerk marinade.\u003c\/p\u003e\n\u003cp\u003eIf you prefer smoky over spicy, take a look at the \u003ca href=\"\/en\/products\/cape-herb-spice-smokehouse-bbq-rub\"\u003eSmokehouse BBQ Rub\u003c\/a\u003e; if you prefer something zesty from Portugal, check out the \u003ca href=\"\/en\/products\/cape-herb-spice-portuguese-peri-peri-rub\"\u003ePortuguese Peri Peri Rub\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind the rub is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town, founded in 1994 by Irene Ivy.\u003c\/p\u003e\n\u003cp\u003eWhat Irene began over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, with over 600 employees behind it. Cape Town is located on the old spice route, and you can taste that passion for seasoning in every pinch. Just as Irene intended, innovation, taste, and quality remain the top priority today, without any irradiated spices. Impressive.\u003c\/p\u003e\n\u003cp\u003eBrowse through \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003emore spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e or our \u003ca href=\"\/en\/collections\/bbq-gewuerze\"\u003eBBQ spices\u003c\/a\u003e for your next grill night.\u003c\/p\u003e\n\n\u003ch3\u003eA Caribbean evening with yogurt and mango\u003c\/h3\u003e\n\u003cp\u003eStart with a small amount and ease your way into the heat; you can always add more. A dollop of yogurt or a slice of mango on the side friendly tempers the fire. In a bowl with rice, beans, and mango, it turns into a little island meal. Jerk chicken brings good vibes and music right to the table. Fire away.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"100 g","offer_id":53071161950542,"sku":"047ALL0011","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-caribbean-jerk.jpg?v=1750978587"},{"product_id":"ingo-holland-orientalischer-gemuesezauber-80g","title":"Oriental Vegetable Magic","description":"\u003ch2 id=\"speakable-headline\"\u003eOriental Vegetable Magic from Altes Gewürzamt with Saffron\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eOriental Vegetable Magic from Altes Gewürzamt is the festive seasoning for oven-roasted vegetables, featuring dried pomegranate seeds, saffron, and rose petals. Sprinkled over carrots, pumpkin, and eggplant, it transforms a simple side dish into the centerpiece of your table.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOriental Vegetable Magic\u003c\/strong\u003e is a spice blend from Altes Gewürzamt with roots in the Orient, mixed in Klingenberg am Main. There are fourteen ingredients on the list, led by black pepper and pomegranate seeds, followed by mahaleb, cinnamon blossoms, orange peel, saffron, and rose petals.\u003c\/p\u003e\n\n\u003ch3\u003ePomegranate, Rose Petals, and a Hint of Saffron\u003c\/h3\u003e\n\u003cp\u003eWhen you open the tin, it smells surprisingly floral, and that is due to the rose petals, which work more on the aroma than the flavor. When you open the tin, you smell the garden first and the spices only afterwards.\u003c\/p\u003e\n\u003cp\u003eThe dried pomegranate seeds taste concentrated, almost like a raisin with acidity, and are known as anardana in Indian cuisine, where they spice up doughs and chutneys. Together with the orange peel, they draw a fruity line through the blend, against which cumin and cinnamon blossoms provide their warmth.\u003c\/p\u003e\n\u003cp\u003eSugar follows in third place, acting as a mediator between the fruity acidity of the pomegranate and the heat of the pepper. Parsley, onions, and cloves fill the middle of the list, and at the very end are chili, saffron, and the rose petals in tiny amounts.\u003c\/p\u003e\n\u003cp\u003eHardly anyone in this country knows what mahaleb is. It refers to the kernel of a small wild cherry, at home in the Orient as \"mahlab\" in every festive pastry; it has an almond-like to marzipan-like tone, with a subtle bitterness in the background.\u003c\/p\u003e\n\n\u003ch3\u003eOver Roasted Oven Vegetables and in Couscous\u003c\/h3\u003e\n\u003cp\u003eOven-roasted carrots, pumpkin, cauliflower, and eggplant take on the fruity-floral spice of Altes Gewürzamt particularly well.\u003c\/p\u003e\n\u003cp\u003eSprinkle it only over the finished, still-hot vegetables, because the sugar caramelizes well below the temperature required for a roasting tray, the rose petals lose their color during the process, and the volatile saffron would release its aroma into the oven air.\u003c\/p\u003e\n\u003cp\u003eWith roasted sweet potatoes, yogurt, and a few fresh pomegranate seeds, you create a dish that looks as festive as it tastes, and two teaspoons are enough for a whole tray. Stirred into melted butter and poured over hot rice, the saffron dyes the grains golden.\u003c\/p\u003e\n\u003cp\u003eThe spice also pairs well with lamb chops, in a carrot salad with lemon, stirred into yogurt as a dip, or sprinkled over hummus; in couscous, it only needs the hot broth.\u003c\/p\u003e\n\n\u003cp\u003eHalloumi from the oven also likes this seasoning, and when sprinkled over cauliflower florets with olive oil, it colors the edges golden. A dollop of yogurt on the side catches the heat of the pepper.\u003c\/p\u003e\n\n\u003ch3\u003eSaffron, the Most Precious Ingredient in this Spice Blend\u003c\/h3\u003e\n\u003cp\u003eSaffron gives the powder its golden shimmer and is at the same time the most expensive ingredient in the recipe. Every crocus flower bears exactly three stigmas, which must be plucked by hand and then dried, which is why it is traded in tiny quantities all over the world.\u003c\/p\u003e\n\u003cp\u003eCinnamon blossoms instead of cinnamon bark are the second smart decision, as they have a more floral scent and are less overpowering. These are the dried, unripe fruits of the cinnamon tree, more tart and woody than the bark you know from gingerbread.\u003c\/p\u003e\n\u003cp\u003eWhere such ingredients are involved, shortcuts are out of the question. At Altes Gewürzamt, colorings and artificial flavors are deliberately avoided, which is why every single ingredient in the powder remains recognizable.\u003c\/p\u003e\n\n\u003cp\u003eMore from the kitchens of the south can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-laenderkuechen\"\u003eInternational Cuisines\u003c\/a\u003e collection, and behind that, the entire \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e world opens up.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071173812558,"sku":"047ING304200","price":13.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-orientalischer-gemuesezauber.jpg?v=1750978900"},{"product_id":"ingo-holland-kartoffelstampfgewuerz-85g","title":"Mashed Potato Spice Blend","description":"\u003ch2 id=\"speakable-headline\"\u003eMashed Potato Spice by Altes Gewürzamt, smoky\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eMashed Potato Spice by Altes Gewürzamt is the seasoning for purees and mashes, developed for Hamburg chef Tim Mälzer. Fried onions, two types of salt, caraway, and blue fenugreek turn mashed potatoes into a side dish with its own distinct character.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMashed Potato Spice\u003c\/strong\u003e is the spice blend from Altes Gewürzamt for all things potato, mixed in Klingenberg am Main. It features eleven ingredients, led by fried onions, followed by mountain rock salt, coriander seeds, caraway, and mace, plus a sea salt smoked over alder wood.\u003c\/p\u003e\n\n\u003ch3\u003eFried onions, smoked salt, and blue fenugreek\u003c\/h3\u003e\n\u003cp\u003eFried onions are the primary ingredient, providing a warm, almost hearty depth to the puree.\u003c\/p\u003e\n\u003cp\u003eTwo of the ingredients are salts, and each tells a different story. Mountain rock salt is rock salt from deep within the mountain, while Salish Alderwood is a sea salt from the Pacific Northwest, smoked over alder wood. Alder has always been the wood used for salmon there, and it is precisely this mild, sweet, smoky note that anchors the mash.\u003c\/p\u003e\n\u003cp\u003eBlue fenugreek is the second specialty: an herb from the same genus as fenugreek that has a hay-like, sweet aroma and has long been baked into bread in South Tyrol and Switzerland. Mace, meanwhile, is the vibrant seed casing of the nutmeg, with a more delicate and lighter tone than the nut itself.\u003c\/p\u003e\n\u003cp\u003eGarlic, allspice, and black pepper are lower on the list, working in the background, while the coriander seeds in the third position provide a bright trace of citrus. From there, caraway and cumin take over the earthy side that belongs with potatoes just as much as butter does.\u003c\/p\u003e\n\n\u003ch3\u003eIn creamy puree, mash, and gratin\u003c\/h3\u003e\n\u003cp\u003ePuree, mash, and potato gratin take on the seasoning from Altes Gewürzamt particularly well, and it holds its own with fried potatoes, too.\u003c\/p\u003e\n\u003cp\u003eFloury potatoes and using a potato press instead of a mixer are the foundation, because the longer a mechanical mixer works, the more starch cells burst, resulting in a gluey texture. Calculate about one hundred milliliters of warm milk per half a kilo of potatoes; never use cold milk, so the mash remains light.\u003c\/p\u003e\n\u003cp\u003eStir in the seasoning only at the end so the smoked salt retains its notes. Because the blend includes two salts, salt your cooking water more sparingly than usual and taste only at the very end.\u003c\/p\u003e\n\u003cp\u003eAlongside a roast with dark gravy, the mash shows exactly what it was intended for, and a spoonful of it served under a fish fillet is equally effective.\u003c\/p\u003e\n\n\u003cp\u003ePotato dumplings also take to the seasoning well, and it finds its place in a potato salad made with broth instead of mayonnaise.\u003c\/p\u003e\n\n\u003ch3\u003eA recipe for a specific bowl\u003c\/h3\u003e\n\u003cp\u003eNot every recipe from the house was created for its own retail shelves. This one was developed for Tim Mälzer’s kitchen and only later found its way into the jar; down-to-earth in its aim and refined in its ingredients. You can tell it was meant for a specific bowl, rather than being a \"little bit of everything\" blend.\u003c\/p\u003e\n\u003cp\u003eAt Altes Gewürzamt, the smoke comes from the salt itself, which is why it tastes like wood rather than liquid smoke flavoring. Alder wood burns mildly and sweetly; beech would be harsher and tarrier, which would be too much for a potato.\u003c\/p\u003e\n\u003cp\u003eBecause the fried onions contain oil, the blend is sensitive to moisture. A dry spoon and a tightly sealed jar will keep it free-flowing, and the smoke won't dissipate even after months.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more options for seasoning in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003esalts and spice salts\u003c\/a\u003e collection, and the rest of the recipes under \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"3 oz","offer_id":53071178760526,"sku":"047ING30431","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-kartoffelstampfgewuerz-altes-gewuerzamt.jpg?v=1750978979"},{"product_id":"ingo-holland-muskatnuss-ganz-30g","title":"Nutmeg whole","description":"\u003ch2\u003eWhole Nutmeg - Best Quality from Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eAltes Gewürzamt \u003cstrong\u003ewhole nutmeg\u003c\/strong\u003e consists of first-class, whole nutmegs from Grenada or Indonesia of the best quality. Ingo Holland selected them for their intensely spicy aroma and exciting flavor.\u003c\/p\u003e\n\u003cp\u003eAfter the severe storm in Grenada a few years ago, which destroyed almost all nutmeg plantations, the spice pope found a good alternative to Grenadian nutmegs in Indonesia. Now they come either from Indonesia or Grenada.\u003c\/p\u003e\n\u003cp\u003eUsed judiciously, nutmeg tastes delicious with all potato and cabbage varieties. Nutmeg harmonizes wonderfully with pumpkin and seafood. Use it to refine Christmas stollen, cookies, and yeast pastries! Nutmeg pairs well with eggs, fish, seafood, chicken, veal, carrots, cheese, cabbage, pumpkin, lamb, spinach, sweet potatoes, and onions. Use sparingly.\u003c\/p\u003e\n\u003ch3\u003eWhole Nutmeg - Spices Without Compromise\u003c\/h3\u003e\n\u003cp\u003eWith his particularly intense spices from \"Altes Gewürzamt,\" Ingo Holland aims to inspire cooking enthusiasts and stimulate creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His spice blends are meant to be used in very diverse ways, \"which is why I'm reluctant to give specific application instructions,\" Ingo Holland told us in an interview. If you enjoy cooking and smelling the blends, you'll surely feel the same way we do, and ideas will come to you about which dish or ingredients this blend might taste particularly good with. Altes Gewürzamt whole nutmegs are aroma-protected in green spice tins.\u003c\/p\u003e\n\u003cp\u003eThe spices from Altes Gewürzamt are to be used particularly sparingly. As a former Michelin-starred chef, Ingo Holland placed great value on the high quality of his spices. Since his sudden death, his son Kilian has continued the company in his father's spirit. The spices are particularly intense and very economical. Be brave and try it out; Altes Gewürzamt whole nutmeg is intense in aroma.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"30 g","offer_id":53071189999950,"sku":"047ING30934","price":7.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-muskatnuss-altes-gewuerzamt.jpg?v=1750979244"},{"product_id":"ingo-holland-safran-faeden","title":"Saffron threads","description":"\u003ch2\u003eSaffron Threads Coupé – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSaffron Coupé\u003c\/strong\u003e from Ingo Holland is a highly colored, excellent cut spice. The whole saffron threads in a small glass tube are offered in a typical green Altes Gewürzamt tin as outer packaging. Only the highly aromatic and highly colored tips of the best aromatic saffron are used here.\u003c\/p\u003e\n\u003cp\u003eSaffron is considered one of the most expensive spices in the world. Something mystical surrounds this yellow-coloring spice known from the Arabic, whose name derives from za'fraran - the yellow one. The saffron threads are obtained from Crocus sativus, a violet-flowering crocus species. From its stigmas, which are painstakingly picked individually by hand, this fine bitter-tart-spicy tasting spice is produced when dried.\u003c\/p\u003e\n\u003cp\u003eHarvesting can only take place once in autumn during flowering, for a few days. An experienced picker harvests 60-80g (undried) saffron threads per day. 200,000 blossoms are needed for one kilo of dried saffron.\u003c\/p\u003e\n\u003ch3\u003eSaffron Threads – Ingo Holland recommends\u003c\/h3\u003e\n\u003cp\u003eIn most dishes, saffron is added as a broth. If the saffron threads are added at an early stage of cooking, they color better; at a later stage, they retain more aroma. Economical use of saffron threads prevents a bitter taste. Ideal for paella, in bouillabaisse, in risotto alla milanese, fish soups, stews, rice, but also for baking and in sweet dishes.\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Spices without compromise\u003c\/h4\u003e\n\u003cp\u003eIngo Holland wants to inspire cooking enthusiasts with his particularly intense spices from \"Altes Gewürzamt\" and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs and salts. His exclusive spices, like the saffron threads, should be able to be used in many different ways, \"that's why I'm reluctant to give specific application instructions,\" says Ingo Holland in an interview with us. If you like to cook and smell the mixtures, you will certainly feel the same way we do, and ideas will come to mind as to which dish or which ingredients this mixture could taste particularly good with. The saffron threads retain their aroma best in the well-sealed, green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003eBe brave and try it out, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Saffron Coupé is intense, as it is of particularly good quality. \u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"1 g","offer_id":53071190163790,"sku":"047ING0045","price":10.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/safran_coupe_holland5912e626325f9.jpg?v=1750979252"},{"product_id":"ingo-holland-paprika-rosenscharf-80g","title":"Rose paprika","description":"\u003ch2\u003ePaprika Rosenscharf – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eThe Ingo Holland \u003cstrong\u003ePaprika Rosenscharf\u003c\/strong\u003e is a ground paprika powder of top-notch, finely fruity quality from Altes Gewürzamt in Klingenberg. The red peppers were hand-picked and stone-ground. Rosenscharf paprika is very versatile in the kitchen and pairs wonderfully with vegetables, chicken, beef, veal, pork, duck, or rice. Ingo Holland advises against heating it too strongly, as it can become bitter, and to not underestimate its pungency when dosing.\u003c\/p\u003e\n\u003cp\u003eTypical of Ingo Holland spices is the top quality: finely fruity quality, hand-picked, stone-ground, from Hungary, the country known for the excellent quality of its paprika powder. A truly wonderful spice.\u003c\/p\u003e\n\u003ch3\u003eAltes Gewürzamt – Ingo Holland Spices without Compromise\u003c\/h3\u003e\n\u003cp\u003eWith his particularly intense spices from \"Altes Gewürzamt\", Ingo Holland aims to inspire cooking enthusiasts and stimulate creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His spice blends and single spices, like this Paprika Rosenscharf, should be usable in many different ways, \"which is why I'm reluctant to give specific usage instructions,\" Ingo Holland told us in an interview. If you enjoy cooking and smelling the blends, you'll probably feel the same way we do, and ideas will come to you about which dish or which ingredients this blend would taste particularly good with. The Paprika Rosenscharf best preserves its wonderful aromas when stored in the tightly sealed green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003ePlease use the Altes Gewürzamt Paprika Rosenscharf sparingly. As a former Michelin-starred chef, Ingo Holland places great importance on the high quality of his spices. This makes the spices particularly intense and very potent. Be brave and try it, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Paprika Rosenscharf is intense, as it contains no anti-caking agents, but consists exclusively of spices.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071190229326,"sku":"047ING30337","price":9.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-rosenscharf-paprika-altes-gewuerzamt.jpg?v=1750979255"},{"product_id":"ingo-holland-raz-el-hanout-gewuerzmischung-70g","title":"Ras el Hanout","description":"\u003ch2\u003eRaz el Hanout – Spice Blend Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eThe Ingo Holland \u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e is a mysterious spice blend with oriental roots, indispensable in North African cuisine. It takes a well-trained palate to create this complex mixture of chickpeas, pepper, orris root, rose petals, turmeric, galangal, rowan berries, cumin, star anise, grains of paradise, fenugreek, cinnamon, orange blossoms, lavender blossoms, chaste tree berries, chili, celery, coriander, cloves, mace, fennel, allspice, nigella, cardamom, and bay leaf. Raz el Hanout is an excellent couscous spice, suitable for tabouleh, roast lamb, oriental meat dishes, poultry, and vegetable dishes. The special interplay of the most diverse aromas gives lamb dishes a wonderfully oriental note.\u003c\/p\u003e\n\u003ch3\u003eRaz el Hanout – the Master Spice\u003c\/h3\u003e\n\u003cp\u003eRaz el Hanout literally translates to \"head of the shop,\" which in turn means \"master of the shop.\" This traditional Moroccan spice blend was so complex that it could only be prepared personally by the head of the spice shop. Today, we leave the blending of Raz el Hanout, the master spice, to the experienced spice miller Ingo Holland.\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Spices without Compromise\u003c\/h4\u003e\n\u003cp\u003eIngo Holland, with his particularly intense spices from \"Altes Gewürzamt,\" wants to inspire cooking enthusiasts and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His spice blends, like Raz el Hanout, should be used in very different ways, \"that's why I'm reluctant to give specific application instructions,\" says Ingo Holland in a conversation with us. If you enjoy cooking and smelling the blends, you'll surely feel the same way we do, and ideas will come to mind about which dish or ingredients this blend might taste particularly good with. The Raz el Hanout best preserves its spicy aromas in the well-sealed green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003eThe spices from Altes Gewürzamt are to be used sparingly. Ingo Holland, as a former Michelin-starred chef, places great emphasis on the high quality of his spices. As a result, the spices are particularly intense and very economical. Be brave and try it, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Raz el Hanout spice blend is intense, as it contains no flow agents, but consists exclusively of spices.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53071190294862,"sku":"047ING30447","price":12.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-raz-el-hanout-altes-gewuerzamt.jpg?v=1750979259"},{"product_id":"ingo-holland-roter-szechuan-pfeffer-35g","title":"red Sichuan pepper","description":"\u003ch2\u003eRed Szechuan Pepper – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ered Szechuan pepper\u003c\/strong\u003e from Ingo Holland is the ideal pepper for seasoning Asian dishes. The red Szechuan pepper, also known as Chinese lemon pepper or mountain pepper, is offered by Altes Gewürzamt in its opened version. However, it should still be crushed in a spice grinder or finely chopped with a knife so that the strong, lemony taste spreads better.\u003cbr\u003e\u003cbr\u003eRed Szechuan pepper provides the perfect seasoning for Asian cuisine. Wok dishes with beef and poultry, or even baked fish, turn out particularly authentic.\u003c\/p\u003e\n\u003ch3\u003eRed Szechuan Pepper – Ingo Holland Recommends\u003c\/h3\u003e\n\u003cp\u003eRed Szechuan pepper is a very ripe pepper harvested in China with a rust-red to rust-brown color. Red pepper is very rare because its production carries many risks. Due to the longer vegetation period, the risk of a lower harvest due to weather influences like rain or wind, or due to bird damage, which love the red, ripe, sweet fruits, increases. Even after harvesting, the effort for red pepper is significantly greater, because the drying of the fruits must proceed slowly to preserve the red color. At the same time, it must be prevented that the berries begin to rot. Therefore, the red pepper must be constantly turned during the slow drying process. An effort that many pepper farmers shy away from. If successful, however, the red pepper rewards with its distinct, sweet and spicy aroma. Please do not confuse red pepper with so-called pink pepper or pink berries. \u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Spices without Compromise\u003c\/h4\u003e\n\u003cp\u003eIngo Holland wants to inspire cooking enthusiasts with his particularly intense spices from \"Altes Gewürzamt\" and stimulate creative ideas. He makes no compromises regarding the quality of his ingredients, spices, peppers, herbs, and salts. His exclusive pepper varieties, such as red Szechuan pepper, should be used in very different ways, \"that's why I'm reluctant to give specific application instructions,\" says Ingo Holland in a conversation with us. If you enjoy cooking and smelling the mixtures, you will certainly feel the same as us, and ideas will come to mind about which dish or which ingredients this mixture might taste particularly good with. The red Szechuan pepper best preserves its spiciness and aromatic flavors in the well-sealed, green Altes Gewürzamt spice jar.\u003c\/p\u003e\n\u003cp\u003eBe brave and try it, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the red Szechuan pepper is intense because it is of particularly good quality. \u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"35g","offer_id":53071190393166,"sku":"047ING30828","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-roter-szechuan-pfeffer.jpg?v=1750979262"},{"product_id":"ingo-holland-roter-kampot-pfeffer-40g","title":"red Kampot pepper","description":"\u003ch2\u003eRed Kampot Pepper – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eThe authentic \u003cstrong\u003ered Kampot pepper\u003c\/strong\u003e by Ingo Holland is a true rarity. Its aroma is fruity, almost sweet, with a lasting, strong pungency. Originating from Cambodia, red Kampot pepper, freshly crushed in a mortar, seasons many dishes with pork, poultry, or fish. Red Kampot pepper is not suitable for grinders as it is too soft.\u003c\/p\u003e\n\u003ch3\u003eRed Kampot Pepper – Ingo Holland recommends\u003c\/h3\u003e\n\u003cp\u003eRed Kampot pepper is a very ripe pepper harvested in Cambodia, with a rust-red to rust-brown color. Red Kampot pepper is very rare because its production carries many risks. The longer growing season increases the risk of a lower harvest due to weather conditions like rain or wind, or bird predation, as birds love the red, ripe, sweet fruits. Even after harvesting, the effort for red pepper is significantly greater, as the drying of the fruits must proceed slowly to preserve the red color. At the same time, it must be prevented from rotting. Therefore, the red pepper must be constantly turned during the slow drying process. This is an effort many pepper farmers shy away from. However, if successful, red Kampot pepper rewards with its distinct, sweet-spicy aroma. Please do not confuse red pepper with so-called pink pepper or pink berries.\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Spices without Compromise\u003c\/h4\u003e\n\u003cp\u003eIngo Holland aims to inspire cooking enthusiasts with his intensely flavorful spices from \"Altes Gewürzamt\" and stimulate creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His exclusive pepper varieties, such as red Kampot pepper, are meant to be used in diverse ways, \"which is why I am reluctant to give specific application tips,\" Ingo Holland said in a conversation with us. If you enjoy cooking and smelling the blends, you'll likely feel the same way we do, and ideas will emerge about which dish or ingredients this blend would taste particularly good with. The authentic red Kampot pepper best preserves its pungency and aromatic flavors in the tightly sealed, green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003eBe brave and try it, but be warned: like all spices from Ingo Holland Altes Gewürzamt, red Kampot pepper is intense due to its exceptionally high quality.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"40 g","offer_id":53071190458702,"sku":"047ING30353","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-echter-roter-kampot-pfeffer.jpg?v=1750979265"},{"product_id":"ingo-holland-tonkabohnen-ganz-30g","title":"Whole Tonka Beans","description":"\u003ch2\u003eIngo Holland – Tonka Beans – Altes Gewürzamt \u003c\/h2\u003e\n\u003cp\u003eThe whole Ingo Holland \u003cstrong\u003etonka beans\u003c\/strong\u003e are an aromatic spice of excellent quality, as the spice miller from Klingenberg selects the best, highly aromatic, thick tonka beans. The tonka beans from Altes Gewürzamt are first soaked in rum for 24 hours and then fermented. This creates the infinite aroma of bitter almonds, woodruff, and vanilla.\u003c\/p\u003e\n\u003cp\u003eWith its aromatic, sweet fragrance, the tonka bean sweetens and flavors cakes and pastries, Baumkuchen and Christstollen, whipped cream, puddings, ice cream, or creams.\u003c\/p\u003e\n\u003ch3\u003eTonka Beans – from Brazil\u003c\/h3\u003e\n\u003cp\u003eYou can grate the tonka bean from Brazil on a nutmeg grater and directly season the desired dish with it, or you can break it roughly and let it steep in warm cream. Then taste whether the desired aroma has been achieved and remove all pieces. Chill the cream for 24 hours, then it can be whipped normally. Try making strawberry jam with a hint of tonka bean instead of vanilla. But beware, the tonka bean should be well-dosed, otherwise, the aroma will be reminiscent of soap. \u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Spices without Compromise\u003c\/h4\u003e\n\u003cp\u003eWith his particularly intense spices from \"Altes Gewürzamt,\" Ingo Holland wants to inspire cooking enthusiasts and encourage creative ideas. He makes no compromises on the quality of his ingredients, spices, peppers, herbs, and salts. His spiced sugars, like these tonka beans, are of high quality. As a result, the spices are particularly intense and very economical. Be brave and try it, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the tonka beans are intensely flavored, so you can use them sparingly. They best preserve their captivating fragrance in the tightly sealed green Altes Gewürzamt spice tin.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"30 g","offer_id":53071191802190,"sku":"047ING30288","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-tonkabohnen.jpg?v=1750979289"},{"product_id":"ingo-holland-tomatenparadeisersalz-100g","title":"Tomato-Parmesan Salt","description":"\u003ch2\u003eTomato-Paradiser Salt – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eThe Ingo Holland Tomato-Paradiser Salt is a wonderful seasoned salt with Mediterranean sea salt, fruity tomato flakes and sweet paprika powder, but also garlic, coriander, black pepper, paprika granules, oregano, thyme, rosemary, fennel and cinnamon blossoms are included in this complex Altes Gewürzamt blend. \u003c\/p\u003e\n\u003ch3\u003eTomato-Paradiser Salt – for Paradise Apples\u003c\/h3\u003e\n\u003cp\u003eThe Tomato-Paradiser Salt is great for everything that has to do with tomatoes, which are called \"Paradeiser\" in Austria! For example, for tomato salad, caprese, marinated tomato slices, tomato soup or tomato sauce, or simply sprinkled over tomato bread. Also very tasty for salad dressings!\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Ingo Holland Spices without Compromise\u003c\/h4\u003e\n\u003cp\u003eIngo Holland wants to inspire cooking enthusiasts with his particularly intense spices from \"Altes Gewürzamt\" and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, pepper, herbs and salts. His spice blends should be used in very different ways, \"that's why I'm reluctant to give specific application instructions,\" says Ingo Holland in a conversation with us. If you enjoy cooking and smell the blends, you'll probably feel the same way we do, and ideas will come to you about which dish or which ingredients this blend would taste particularly good with. The Tomato-Paradiser spice salt best preserves the spicy aromas captured in the green spice tins of the Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003eBe brave and try it out, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Tomato-Paradiser salt is intense, as it contains no anti-caking agents, but consists exclusively of natural ingredients.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":53071195439438,"sku":"047ING30456","price":12.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-altes-gewuerzamt-tomaten-paradeisersalz.jpg?v=1750979455"},{"product_id":"ingo-holland-gewuerznelken-ganz-60g","title":"Cloves whole","description":"\u003ch2\u003eIngo Holland – Cloves – Altes Gewürzamt \u003c\/h2\u003e\n\u003cp\u003eIngo Holland's \u003cstrong\u003ecloves\u003c\/strong\u003e come from Sri Lanka. Cloves are one of the most versatile and well-known spices, used in cuisines on all continents. Cloves pair well with apples, oranges, carrots, pumpkin, onions, red cabbage, beetroot, ham, pork, and chocolate. They are also suitable for glazing cured pork such as ham or Schäufele. When using cloves, you can either put them in a tea bag with other spices or stud them into an onion, making it easy to fish them out of the sauce after cooking. \u003c\/p\u003e\n\u003ch3\u003eCloves – from Indonesia\u003c\/h3\u003e\n\u003cp\u003eCloves are the dried flower buds of the clove tree (Syzygium aromaticum), which botanically belongs to the myrtle family. Cloves have been used in Europe since the early Middle Ages, primarily in sausages and meat dishes, but also in red cabbage. For a long time, the Dutch held a monopoly on the clove trade. They brought the spice, which resembles small nails, from the Moluccas Islands, part of Indonesia and also known as the Spice Islands, to Amsterdam. Even today, the best quality still comes from the Moluccas, Madagascar, or Zanzibar.\u003c\/p\u003e\n\u003cp\u003eCloves contain up to 15% essential oils, which is why they smell so intensely and should be used sparingly. The most important active ingredient in cloves is eugenol, which is also found in cinnamon, and is said to have a slightly numbing effect, which is why chewing cloves is supposed to help with toothache.\u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Ingo Holland Spices without Compromise\u003c\/h4\u003e\n\u003cp\u003eIngo Holland wants to inspire cooking enthusiasts with his particularly intense spices from \"Altes Gewürzamt\" and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, pepper, herbs, and salts. His single spices, such as cloves, are of high quality. This makes the spices particularly intense and very economical. Be brave and try them, but beware: like all spices from Ingo Holland Altes Gewürzamt, the cloves are intensely flavored, so you can use them sparingly. Cloves best preserve their spicy aromas in the green Altes Gewürzamt spice tin.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"60 g","offer_id":53071197012302,"sku":"047ING30254","price":9.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-gewuerznelken-ganz-60g.jpg?v=1750979525"},{"product_id":"ingo-holland-gruener-kardamom-60g","title":"green cardamom","description":"\u003ch2\u003eIngo Holland – Green Cardamom – Altes Gewürzamt \u003c\/h2\u003e\n\u003cp\u003eIngo Holland's \u003cstrong\u003egreen cardamom\u003c\/strong\u003e comes from Guatemala and is also known as clove pepper or allspice. With its exotic, lemony, floral aromas, green cardamom is perhaps the quintessential oriental spice from 1001 Nights. As a coffee spice, the cardamom seeds refine freshly brewed coffee as well as classic Indian chai tea. Cardamom is an essential ingredient for seasoning oriental spiced rice or Arabian milk pudding. \u003c\/p\u003e\n\u003cp\u003eThe cardamom pods, which contain the actual seeds, act as a natural aroma protective shell. You only take out the seeds and roast them briefly to intensify the aroma, then you can crush them in a mortar before seasoning your dishes. If you cook the entire pod, you should remove it later. \u003c\/p\u003e\n\u003ch3\u003eGreen Cardamom – from Guatemala\u003c\/h3\u003e\n\u003cp\u003eGreen cardamom originally comes from Indian cuisine, where it is still cultivated today in South India and Sri Lanka. However, it is also grown in Guatemala, Tanzania, and Madagascar. The intense green color of the cardamom is a quality indicator for the correct harvest time. Green cardamom develops its aroma during drying, which is an important step in the production of this special spice. Already in ancient times, Romans and Greeks appreciated the sweet and spicy aroma, which was used in both savory and sweet cuisine. Its floral aroma completes any gingerbread spice, which is why this exciting spice is often associated with Christmas. However, it can be used all year round for rice and vegetable dishes as well as curries. \u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – Spices without Compromise\u003c\/h4\u003e\n\u003cp\u003eIngo Holland aims to inspire cooking enthusiasts and encourage creative ideas with his particularly intense spices from \"Altes Gewürzamt\". He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His single spices, like green cardamom, are of high quality. This makes the spices particularly intense and very economical. Be brave and try it out, but beware: like all spices from Ingo Holland Altes Gewürzamt, green cardamom is intensely flavored, so you can use it sparingly. The green cardamom pods best preserve their spicy aromas in the green Altes Gewürzamt spice tin.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"60 g","offer_id":53071197077838,"sku":"047ING30767","price":12.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-gruener-kardamom-60g.jpg?v=1750979528"},{"product_id":"ingo-holland-piment-ganz-60g","title":"Allspice whole","description":"\u003ch2 id=\"speakable-headline\"\u003eWhole Allspice from Altes Gewürzamt, Jamaica Pepper from Guatemala\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eWhole allspice from Altes Gewürzamt are unground berries from Guatemala, known in kitchens by names such as Jamaica pepper and allspice. A single berry echoes with notes of clove, cinnamon, and nutmeg, saving you half the effort of creating a spice blend for a marinade or pot roast.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWhole allspice\u003c\/strong\u003e is a single spice from Altes Gewürzamt in Klingenberg am Main, packaged in a 60-gram tin. Botanically, the berry is the fruit of Pimenta dioica, a tree in the myrtle family, and it arrives unground.\u003c\/p\u003e\n\n\u003ch3\u003eClove, cinnamon, and nutmeg in a single berry\u003c\/h3\u003e\n\u003cp\u003eWhen freshly crushed in a mortar, a round, warm aroma rises that first evokes clove. Following this, cinnamon and nutmeg emerge, transforming a single spice into the effect of an entire blend. Crushing just one berry between your fingers is enough to scent half the kitchen.\u003c\/p\u003e\n\u003cp\u003eAllspice owes its clove-like note to eugenol, the same aromatic compound that gives true cloves their scent. The berries are picked unripe and green and sun-dried, which is why the finished berry looks like a very large peppercorn, even though it is unrelated to pepper.\u003c\/p\u003e\n\u003cp\u003eIn three languages, the fruit bears a name based on a misunderstanding. Spanish explorers mistook the berries for pepper and called them pimienta; the English named them allspice after their multifaceted aroma; and the German \"Nelkenpfeffer\" (clove-pepper) bundles both misconceptions into one word.\u003c\/p\u003e\n\n\u003ch3\u003eIn marinades, red cabbage, and pot roasts\u003c\/h3\u003e\n\u003cp\u003eIn a marinade for pot roast, the spice has time to penetrate deep into the meat over several hours. It pairs equally well with eggplant, pumpkin, root vegetables, and cabbage dishes, and sits alongside cinnamon and ginger in gingerbread dough. Mulled wine and pickled pumpkin also gain their warm depth from it.\u003c\/p\u003e\n\u003cp\u003eTwo to three berries are enough for a pot of red cabbage, as allspice is more potent than its peaceful brown shell suggests. It is best to leave the berries whole in the liquid and simply fish them out before serving. However, it should be ground when used in dough or forcemeat, where no one wants to bite into a hard berry.\u003c\/p\u003e\n\u003cp\u003eIn Nordic cuisine, allspice is used in herring brine; in the Caribbean, it is a staple in jerk marinades; and in German braising pots, it was long the spice for everything that simmered on the stove all afternoon. You can find similar warm spices among the \u003ca href=\"\/en\/products\/ingo-holland-gewuerznelken-ganz-60g\"\u003ecloves\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-einzelgewuerze-kraeuter\"\u003eindividual spices and herbs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Guatemala, selected for Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eTo this day, almost the entire global trade in this spice originates from Central America and the Caribbean, as the tree is native there and yields its best harvest. The berries are harvested by hand and dried until the skin is brown and rough. For Altes Gewürzamt, it is precisely this stage of drying that is the mark of quality.\u003c\/p\u003e\n\u003cp\u003eRipe, well-dried produce can be identified by the rattling of the two seeds inside, which is exactly what Altes Gewürzamt looks for during procurement. Purchased whole, the spice retains its aroma for years because the essential oil is protected inside the berry, whereas ground powder loses its intensity after a few months.\u003c\/p\u003e\n\u003cp\u003eTherefore, crush the berries only just before cooking. Allspice is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt range\u003c\/a\u003e, and for game dishes, the house offers a dedicated blend with its \u003ca href=\"\/en\/products\/ingo-holland-wildgewuerz-75g\"\u003egame spice\u003c\/a\u003e.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"60 g","offer_id":53071197634894,"sku":"047ING30363","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-piment-ganz-60g.jpg?v=1750979555"},{"product_id":"ingo-holland-schwarzer-belem-pfeffer-80g","title":"Black Belem Pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack Belem Pepper from Altes Gewürzamt, dense in fragrance\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFor their black Belem pepper, Altes Gewürzamt relies on Brazilian product with uniform grains and a dense fragrance. Its heat remains pleasantly moderate, which is why it is the pepper to keep in the mill every day, for both steak and stir-fries.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlack Belem Pepper\u003c\/strong\u003e comes from the area around the Brazilian port city of Belém and is the all-purpose pepper in the Altes Gewürzamt range. Its full, rounded aroma and reliable seasoning make it a kitchen staple that is suitable for anything and never out of place.\u003c\/p\u003e\n\u003ch3\u003eDense aroma and heat that fits right in\u003c\/h3\u003e\n\u003cp\u003eWith crispy-skinned fish, Belem shows what it can do: strong enough to hold its own, and mild enough not to overpower anything. Its fragrance is full and rounded, immediately evoking thoughts of fine cooking.\u003c\/p\u003e\n\u003cp\u003eThe pepper only turns black during the drying process. The clusters are harvested as soon as the first berries change color, then the produce is briefly passed through hot water and subsequently dried in the sun for three to four days, where the skin turns brown and wrinkles around the seed.\u003c\/p\u003e\n\u003cp\u003eThis reduces the weight, as around three kilos of fresh berries yield only one kilo of black pepper in the end. Because the Brazilian product is evenly sorted, every grinder loves it, whereas uneven grains tend to get stuck in the mechanism.\u003c\/p\u003e\n\u003ch3\u003eFresh from the mill on steak\u003c\/h3\u003e\n\u003cp\u003eIt is the ideal pepper-mill companion and feels at home everywhere: on steaks, in stir-fry dishes, and with Mediterranean fish seared on the skin.\u003c\/p\u003e\n\u003cp\u003eGrind it fresh over a juicy steak, as this is where its dense aroma shows its full strength. Salt should go on before the pan and pepper after, as it can turn bitter under high heat.\u003c\/p\u003e\n\u003cp\u003eGrinding fresh is not just a whim. Essential oils evaporate from pre-ground powder within a few weeks, while the piperine remains, eventually leaving you with a spice that only stings. Whole grains stay fresh for many years if kept dark and dry.\u003c\/p\u003e\n\u003cp\u003eThe 80 grams will last a long time in a normal household without losing any quality along the way. However, if the mill sits on a shelf above the stove, steam and heat will cause more damage than any amount of storage time. Finer and more festive is the \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-tellicherry-pfeffer-90g\"\u003eblack Tellicherry pepper\u003c\/a\u003e; lighter and more floral is the \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-kerala-pfeffer-70g\"\u003eblack Kerala pepper\u003c\/a\u003e from our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eFrom the Amazon to the Main\u003c\/h3\u003e\n\u003cp\u003eBelém is located at the mouth of the Amazon in the state of Pará, and pepper cultivation there is relatively young. It only began in the twentieth century when immigrants brought the first cuttings to Pará, growing so vigorously that Brazil is now one of the major producing countries.\u003c\/p\u003e\n\u003cp\u003eThe goods were shipped to Europe via the port, which gave the pepper its trade name. Even an everyday spice deserves care, which is why Altes Gewürzamt selects a source with a clean, dense aroma even for the daily mill.\u003c\/p\u003e\n\u003cp\u003eIn Klingenberg am Main, the grains are put into the tin unground, because that is the only way a grain preserves its fragrance. Black Belem is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e range and is the pepper you simply always want to have on hand in the kitchen.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071197733198,"sku":"047ING30354","price":9.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-schwarzer-belem-pfeffer-altes-gewuerzamt.jpg?v=1750979558"},{"product_id":"casale-paradiso-bruschetta-gewuerzmischung-100g","title":"Bruschetta Spice Blend","description":"\u003ch2 id=\"speakable-headline\"\u003eSunny Bruschetta spice blend made from dried tomatoes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Bruschetta spice blend from Casale Paradiso is an Italian seasoning mix made from dried tomatoes, oregano, basil, chili, and garlic. On toasted bread, it turns into an authentic bruschetta in minutes. No watery ready-made product, but concentrated sunshine from the Abruzzo region.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBruschetta spice blend\u003c\/strong\u003e brings you the Italian bruschetta seasoning for a quick antipasto and consists of 60 percent dried tomatoes, plus oregano, basil, about 4 percent chili, garlic, and salt. You only need good olive oil, toasted bread, and a tablespoon of the blend. Be surprised by how much of an Italian summer fits into 100g.\u003c\/p\u003e\n\n\u003ch3\u003eSunny, herbaceous, slightly spicy\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the bag, the scent of summer tomatoes and Mediterranean herbs rises up—sunny, savory, and vibrant. It smells like a market in Southern Italy, right in your kitchen. This aroma alone makes you want to toast a slice of bread and get started right away.\u003c\/p\u003e\n\u003cp\u003eOn bread, the blend proves to be fruity and intense; the dried tomatoes provide depth and a concentrated sweetness, while oregano and basil layer their herbal aroma on top. A fine chili heat tickles in the background, and the garlic holds it all together. Because the tomatoes are dried, they taste much more concentrated than fresh ones—every spoonful carries the flavor of many ripe fruits. This is what an Italian summer evening tastes like, without any long chopping.\u003c\/p\u003e\n\n\u003ch3\u003eServed classically on toasted bread\u003c\/h3\u003e\n\u003cp\u003eThe Bruschetta spice blend fits anywhere you want it to taste like Italy, from antipasto to quick pasta sauce or as a dip.\u003c\/p\u003e\n\u003cp\u003eIt’s classically prepared like this: mix one tablespoon of the blend with olive oil, let it sit for about 5 minutes, add two diced fresh tomatoes if desired, and pile it onto crispy toasted white bread. A few drops of \u003ca href=\"\/en\/collections\/italien\"\u003eItalian olive oil\u003c\/a\u003e on top, and the appetizer is ready. It also works wonderfully as a savory base for a quick pasta sauce or as a dip for fresh vegetables.\u003c\/p\u003e\n\u003cp\u003eIt also works well as a sophisticated marinade for chicken or as a seasoning over lukewarm mozzarella; just add some olive oil, let it sit for a moment, and that’s all it needs. Even in a pasta salad or over scrambled eggs, a spoonful immediately adds Mediterranean flair. It is the uncomplicated sister to our \u003ca href=\"\/en\/products\/casale-paradiso-aglio-e-olio-gewuerzmischung-100g\"\u003eAglio e Olio spice blend\u003c\/a\u003e when you need something quick and Italian.\u003c\/p\u003e\n\n\u003cp\u003eFor a larger group, stir 2 tablespoons of the blend into 4 tablespoons of olive oil and let everything soak for 10 minutes for the most rounded flavor. This way, 100g in a bag becomes an entire evening full of antipasti, from the first slice of bread to the last spoonful over a salad.\u003c\/p\u003e\n\n\u003ch3\u003eA family blend from the Abruzzo region\u003c\/h3\u003e\n\u003cp\u003eBehind the blend is Casale Paradiso, a family business from Chieti Scalo in the Abruzzo region, which Nicola Mammarella founded in 1994. Tomatoes, herbs, and chili are used to create the seasoning for everyday life.\u003c\/p\u003e\n\u003cp\u003eThe ingredients are dried and packed in a protective atmosphere to preserve their quality, ensuring the aroma is kept intact until you open the bag. This is why the tomatoes taste so concentrated, just as Nicola has insisted from the beginning. Stored in a cool, dry place, the blend remains flavorful for a long time and is always ready when guests show up spontaneously.\u003c\/p\u003e\n\u003cp\u003eYou can find more from this kitchen under the \u003ca href=\"\/en\/collections\/casale-paradiso\"\u003especialties from Casale Paradiso\u003c\/a\u003e, from pasta spice blends to aromatic sea salts. Buon appetito.\u003c\/p\u003e\n","brand":"Casale Paradiso","offers":[{"title":"100 g","offer_id":53071203107150,"sku":"043VIA5993","price":4.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/casale-paradiso-bruschetta-gewuerzmischung.png?v=1791275402"},{"product_id":"cape-herb-spice-smokehouse-bbq-rub","title":"Smokehouse BBQ Rub","description":"\u003ch2 id=\"speakable-headline\"\u003eSmokehouse BBQ Rub for Pulled Pork and Spare Ribs\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Smokehouse BBQ Rub by Cape Herb \u0026amp; Spice is a smoky spice blend featuring smoked salt, smoked paprika, and brown sugar, made for pulled pork, spare ribs, and everything from the smoker. It is not a spicy chili seasoning, but rather a deep, sweet smoke for long grill nights.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSmokehouse BBQ Rub\u003c\/strong\u003e is the smoky BBQ seasoning from Cape Herb \u0026amp; Spice in Cape Town, made for pulled pork, spare ribs, and hearty meat from the smoker. It brings the taste of an American barbecue to your grill—smoky, sweet, and savory, without hours of smoking. The dark smoky note will hook you instantly.\u003c\/p\u003e\n\u003cp\u003eThe base consists of 38 percent smoked salt, combined with brown sugar, toasted garlic, 10 percent smoked paprika, coriander, and cumin. Authentic smoke aroma and one percent smoked chili give the blend its depth. It tastes like hickory and a long night by the fire, even if you only have a pan on hand.\u003c\/p\u003e\n\u003ch3\u003eSmoky, sweet, with dark depth\u003c\/h3\u003e\n\u003cp\u003eSmoky, sweet, and savory—that’s how the rub coats the meat, forming a deep brown, glossy crust during cooking.\u003c\/p\u003e\n\u003cp\u003eThe smoked salt provides the charcoal tone, the brown sugar caramelizes into a sticky crust, and toasted paprika and cumin round out the spice. The smoked chili adds just a warm undertone, not fire.\u003c\/p\u003e\n\u003cp\u003eUnlike a spicy rub, the focus here is on the smoke, not the heat. This makes the Smokehouse BBQ Rub a reliable companion for those looking for deep spice without the burn. Even grilled vegetables or corn on the cob gain a hearty, almost meaty note.\u003c\/p\u003e\n\u003ch3\u003eHow to succeed at home barbecue\u003c\/h3\u003e\n\u003cp\u003eGenerously coat pulled pork or spare ribs with the rub—either dry or mixed with a little oil to create a paste—and let it marinate for a few hours.\u003c\/p\u003e\n\u003cp\u003eThe smoke develops most beautifully in a smoker or the \u003ca href=\"\/en\/collections\/big-green-egg\"\u003eBig Green Egg\u003c\/a\u003e, but a tender result can also be achieved in the oven at low heat. Stirred into yogurt, it becomes a marinade; mixed into soft butter, it adds more depth; and when sprinkled over chicken thighs, it can even be incorporated into pasta. A tablespoon goes a long way.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a classic steak rub, check out our \u003ca href=\"\/en\/products\/cape-herb-spice-texan-steakhouse-rub\"\u003eTexan Steakhouse Rub\u003c\/a\u003e; you can find a wider selection in our \u003ca href=\"\/en\/collections\/bbq-gewuerze\"\u003eBBQ Spices\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCape Herb \u0026amp; Spice from Cape Town since 1994\u003c\/h3\u003e\n\u003cp\u003eBehind this rub is Cape Herb \u0026amp; Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.\u003c\/p\u003e\n\u003cp\u003eWhat Irene began over 30 years ago from a small market cart at the V\u0026amp;A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Just as Irene intended, innovation, taste, and quality remain the top priorities to this day. Cape Herb \u0026amp; Spice sees itself as the cheeky sous-chef in your kitchen and was the first provider in South Africa to offer completely non-irradiated spices. Much respect.\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"\/en\/collections\/cape-herb-spice\"\u003eother spices from Cape Herb \u0026amp; Spice\u003c\/a\u003e for your next long grill night.\u003c\/p\u003e\n\u003ch3\u003eStore dry, season early, cook slow\u003c\/h3\u003e\n\u003cp\u003eStored in a cool, dry, and tightly sealed place, the smoky note remains intense for months. It is best to season the meat early; overnight in the refrigerator allows the smoke to penetrate deeply. Leftovers work wonderfully in a BBQ sauce, with beans from the pot, or in a hearty lentil soup for cold days—the smoke carries through every season. Pulled pork deserves a soft bun, some coleslaw, and plenty of time. Simply delicious.\u003c\/p\u003e","brand":"Cape Herb \u0026 Spice","offers":[{"title":"160 g","offer_id":53071205007694,"sku":"047ALL0020","price":4.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-spice-rub-smokehouse-bbq.jpg?v=1750979825"},{"product_id":"ingo-holland-paprika-edelsuess-75g","title":"Sweet paprika","description":"\u003ch2 id=\"speakable-headline\"\u003eSweet paprika from Altes Gewürzamt, stone-ground\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSweet paprika from Altes Gewürzamt is made from hand-picked red peppers that are slowly ground into powder between millstones. Because there is hardly any friction heat involved, the aroma and sweetness are preserved, adding a mild spice to goulash, chicken, and potatoes.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSweet paprika\u003c\/strong\u003e is the mild paprika powder from Altes Gewürzamt and consists of a single raw ingredient. \"Sweet\" (edelsüß) is an old trade classification describing the selection of the peppers, which gives the powder its vibrant color and sweet, warm tone.\u003c\/p\u003e\n\u003ch3\u003eMild, fruity, and bright red\u003c\/h3\u003e\n\u003cp\u003eOn fried potatoes, the paprika remains mild and full-bodied, without any heat, but with a fruitiness reminiscent of ripe peppers from the field. It adds color to every dish as well as a gentle spice, without ever overpowering it.\u003c\/p\u003e\n\u003cp\u003eThe reason it stays so mild is decided long before it reaches the mill. The heat of a pepper is largely found in the light-colored internal membranes where the seeds are attached; for sweet paprika, both are removed beforehand. What remains is the pure fruit flesh, which provides the sweet, warm tone.\u003c\/p\u003e\n\u003cp\u003eThe second decisive factor is the grinding process. Rapidly and hotly ground paprika becomes dull, brownish, and flat in flavor, while the slow-running stones retain the essential oils in the powder, along with its fragrance.\u003c\/p\u003e\n\u003ch3\u003eFor goulash, roasted chicken, and marinades\u003c\/h3\u003e\n\u003cp\u003eIt goes well with vegetables, chicken, and beef, in sauces and stews, and on fried potatoes; even sprinkled over eggs or avocado, it leaves a red tint.\u003c\/p\u003e\n\u003cp\u003eStirred generously into a chicken goulash, it provides color and mild spice, and in a marinade of oil, lemon, and garlic, it colors the meat even before cooking. One simple move is more important than any other.\u003c\/p\u003e\n\u003cp\u003eTake the pot off the heat before stirring in the powder, because paprika contains its own fruit sugar, which caramelizes and turns bitter in hot fat within seconds. Once stirred in and immediately deglazed with broth, the color stays in the sauce rather than on the bottom of the pan.\u003c\/p\u003e\n\u003cp\u003eFor a Hungarian-style goulash, the mild paprika works best in a duet with \u003ca href=\"\/en\/products\/ingo-holland-paprika-rosenscharf-80g\"\u003ehot paprika\u003c\/a\u003e, roughly two parts mild to one part hot. Perfectly balanced and supplemented with garlic, caraway, and marjoram, it is included in the \u003ca href=\"\/en\/products\/ingo-holland-ungarisches-gulaschgewuerz-75g\"\u003eHungarian goulash seasoning\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eA single raw ingredient, packaged in Klingenberg\u003c\/h3\u003e\n\u003cp\u003eThe pepper came to Europe after the discovery of America and became native to Hungary, where it moved from the ornamental garden into the kitchen. It was there that the distinction between levels of spiciness was created, which we still use today and to which the \"sweet\" paprika owes its name.\u003c\/p\u003e\n\u003cp\u003eThe 75 g tin is best kept in a dark, cool place, because while this paprika likes it hot in the pot, it prefers the shade on the shelf. Light bleaches out the red pigments, and the aroma goes with them.\u003c\/p\u003e\n\u003cp\u003eThe journey ends in Klingenberg am Main, and Altes Gewürzamt selects its single spices with the same care as the ingredients for its blends. With a powder made from a single raw ingredient, the quality of the product alone determines what ends up in the tin.\u003c\/p\u003e\n\u003cp\u003eYou can find this mild classic and its neighbors among the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-einzelgewuerze-kraeuter\"\u003eindividual spices and herbs\u003c\/a\u003e, and the entire assortment from \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e is right next to it.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":53071206777166,"sku":"047ING30336","price":9.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-paprika-edelsuess-altes-gewuerzamt.jpg?v=1750979892"},{"product_id":"ingo-holland-butterbrot-gewuerz-100g","title":"Butterbrot Spice","description":"\u003ch2 id=\"speakable-headline\"\u003eButterbrot Spice from Altes Gewürzamt, salty and smoky\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eButterbrot Spice from Altes Gewürzamt is a seasoned salt made with two salts: Luisenhall deep salt and smoked Salish Alderwood salt. A trio of caraway seeds, lemon peel, and garlic turn a slice of bread and butter into a perfect little snack.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eButterbrot Spice\u003c\/strong\u003e is a coarsely ground seasoned salt from Altes Gewürzamt in Klingenberg am Main. In addition to the two salts, it contains caraway, cumin, black pepper, coriander, nigella, nutmeg, lemon peel, and garlic—with every individual grain clearly recognizable.\u003c\/p\u003e\n\n\u003ch3\u003eSalty, smoky, with a trio of caraway seeds\u003c\/h3\u003e\n\u003cp\u003eThe Butterbrot Spice has a hearty and inviting aroma, as the smoked salt imparts a warm smoky note to the other ingredients.\u003c\/p\u003e\n\u003cp\u003eOn bread, the interplay of the three types of caraway unfolds, accompanied by the freshness of lemon peel and the subtle spiciness of nigella and garlic. Salty, smoky, hearty—sometimes all you really need is a good slice of bread and the right salt.\u003c\/p\u003e\n\u003cp\u003eStrictly speaking, the three types of \"caraway\" in the list are three strangers held together only by their name. While caraway and cumin both belong to the Apiaceae family, they taste completely different: one is earthy and anise-like, the other warm and resinous. Nigella (black caraway), on the other hand, is a member of the buttercup family and thus a close relative of love-in-a-mist.\u003c\/p\u003e\n\u003cp\u003eThe base consists of two salts from different parts of the world, each with its own method of production. Luisenhall deep salt comes from Göttingen, where brine is slowly evaporated in open pans, while the Salish Alderwood salt comes from the Pacific Northwest, where sea salt is smoked over alder wood. The mixture has ten ingredients, and these two support all the others.\u003c\/p\u003e\n\n\u003ch3\u003eOn butter, radishes, and eggs\u003c\/h3\u003e\n\u003cp\u003eGood bread with butter, plus radishes, cucumber, or a boiled egg—this seasoned salt doesn't ask for much more.\u003c\/p\u003e\n\u003cp\u003eSalted butter with a few radish slices already makes a complete snack, and scrambled eggs or avocado toast also handle the coarse texture just as well. Generously sprinkled over butter, the salt retains its structure. You can find more for snack time in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-klassiker\"\u003eclassics of German cuisine\u003c\/a\u003e section.\u003c\/p\u003e\n\u003cp\u003eThis mixture loves fat, and there is a solid reason for this. The essential oils of the spices dissolve in it, but hardly at all in water, which is why the same pinch tastes much blander on dry bread. Its place is therefore on a buttered slice, and it is better to use unsalted butter beforehand.\u003c\/p\u003e\n\u003cp\u003eThe mixture goes further than its name suggests. It looks great on a baked potato with quark, over tomato slices, stirred into cream cheese, or sprinkled over soup at the very end. It should not, however, go into cooking water, as the lemon peel would boil away and the smoke would dissipate unused.\u003c\/p\u003e\n\n\u003ch3\u003eTwo salts, intentionally left coarse\u003c\/h3\u003e\n\u003cp\u003eA good butter bread salt lives from its salts, and both here come from small producers mentioned by name in the ingredients list. It is exactly these kinds of raw materials that Altes Gewürzamt looks for.\u003c\/p\u003e\n\u003cp\u003eThe grain size was deliberately kept coarse, and you notice this the moment you sprinkle it. You can see the light crystals, the black nigella seeds, and the fine shards of lemon peel lying individually, and you can taste them individually too, because nothing here has been ground to dust. That is exactly what makes a buttered slice of bread, even without any toppings, work so well.\u003c\/p\u003e\n\u003cp\u003eThe mixing and bottling take place at Altes Gewürzamt in Klingenberg am Main, with the company deliberately avoiding artificial dyes and flavorings. Those who wish to get to know cumin on its own can find it as \u003ca href=\"\/en\/products\/ingo-holland-kreuzkuemmel-ganz-65g\"\u003ewhole seeds for the mortar\u003c\/a\u003e. Butterbrot Spice is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e range and sits happily alongside a coarse \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003esea salt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":53071206875470,"sku":"047ING30786","price":12.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-butterbrot-gewuerz.jpg?v=1750979895"},{"product_id":"ingo-holland-klasse-hackipulver-70g","title":"Awesome Hacki powder","description":"\u003ch2 id=\"speakable-headline\"\u003eKlasse Hackipulver from Altes Gewürzamt for meatballs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eKlasse Hackipulver from Altes Gewürzamt is the robust seasoning for all things minced, led by dried onions and black pepper. Sweet and smoked paprika provide that underlying smoky depth that makes a pan-fried meatball so hearty.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKlasse Hackipulver\u003c\/strong\u003e is the spice blend from Altes Gewürzamt in Klingenberg am Main for German minced meat dishes, packaged in a 70-gram tin. Fifteen ingredients are listed on the label, and salt is left for you to add when seasoning to taste.\u003c\/p\u003e\n\n\u003ch3\u003eOnion, smoked paprika, and the warmth of nutmeg\u003c\/h3\u003e\n\u003cp\u003eOpening the tin fills the room with the aroma of home-cooked comfort food—hearty and a little smoky. The scent evokes memories of Sunday cooking, hot clarified butter in the pan, and fried potatoes on the side. On the palate, you first notice the sweetness of the onions, followed by the warmth of cumin and nutmeg, and finally the subtle heat of the pepper.\u003c\/p\u003e\n\u003cp\u003eDried onions head the list of ingredients, which is more than just a matter of convenience; they don't add any extra moisture to the meat mixture, helping the patties hold their shape in the pan. The smoked paprika owes its profile to authentic smoke, as the peppers are dried over a wood fire before being ground.\u003c\/p\u003e\n\u003cp\u003eThe real secret lies in the three ingredients at the end of the list. You won't hear bay leaf, lemon, or cardamom individually in a meatball, but they provide the meat with a freshness that it would otherwise quickly lack.\u003c\/p\u003e\n\n\u003ch3\u003eIn juicy meatballs and meatloaf\u003c\/h3\u003e\n\u003cp\u003eIn meatballs made with a soaked bread roll and an egg, just like Grandma used to make, the smoked paprika provides that certain something. Bolognese, meatloaf, stuffed peppers, and the filling for cabbage rolls accept the seasoning just as readily. Even a quick pan of browned mince and rice becomes a complete meal with this blend.\u003c\/p\u003e\n\u003cp\u003eFor a juicy meatball, proportions are key. One soaked bread roll per five hundred grams of mince, one egg, salt, and a heaping teaspoon of the spice are perfectly sufficient. The more thoroughly you knead, the better the meat protein binds, and it is best to let the mixture rest for ten minutes afterwards.\u003c\/p\u003e\n\u003cp\u003eMedium heat is the golden rule for frying; otherwise, the crust forms on the outside while the inside remains undercooked. This dish goes by four names across Germany—Bulette, Fleischpflanzerl, Fleischküchle, or Frikadelle—and all four turn out perfectly with the same seasoning. It pairs well with a dark onion gravy, which can be made in minutes using \u003ca href=\"\/en\/products\/altes-gewuerzamt-omas-sossengewuerz-80g\"\u003eGrandma's Gravy Spice\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHeartily brought together in Klingenberg\u003c\/h3\u003e\n\u003cp\u003eMarjoram and caraway hail from the world of sausage-making, while cumin and cardamom come from a completely different corner of the globe; bringing them both together in the same spoon is the true art. At Altes Gewürzamt, every batch is balanced by hand to achieve this. The cumin is dosed so carefully that no one at the table will mistake it for a curry.\u003c\/p\u003e\n\u003cp\u003eAltes Gewürzamt deliberately avoids flavor enhancers and anti-caking agents, which is why the mixture is dense in the tin and should be used sparingly. Stored in a dry, dark place, never touched with a damp spoon, and sprinkled over the pan rather than directly into the steam, it will keep for months.\u003c\/p\u003e\n\u003cp\u003eKlasse Hackipulver is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt assortment\u003c\/a\u003e and is featured among the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-klassiker\"\u003eclassics of German cuisine\u003c\/a\u003e. Those who prefer to season layer by layer can find the building blocks among the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-einzelgewuerze-kraeuter\"\u003eindividual spices and herbs\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53071206973774,"sku":"047ING30432","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-klasse-hackipulver-altes-gewuerzamt.jpg?v=1750979901"},{"product_id":"ingo-holland-kurkuma-gemahlen-80g","title":"Turmeric powder","description":"\u003ch2 id=\"speakable-headline\"\u003eGround turmeric from Altes Gewürzamt from India\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGround turmeric from Altes Gewürzamt is dried and ground turmeric root from India, earthy in taste and bright yellow in color. It gives rice, curry sauces, and vegetable stir-fries their golden hue and a finely bitter foundation.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGround turmeric\u003c\/strong\u003e is the turmeric root from the range of the Altes Gewürzamt in Klingenberg am Main, harvested and dried in India. It is known as turmeric in English; botanically, it belongs to the ginger family, and its rhizome is the part that ends up in the tin.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy, warm, and bright yellow\u003c\/h3\u003e\n\u003cp\u003eThe aroma from the green tin is earthy and warm, with a slightly resinous note, and it is never overpowering.\u003c\/p\u003e\n\u003cp\u003eOnly once in the pot does turmeric reveal its finely bitter side and the earthy depth that provides the base note for many curry blends. It is the workhorse of the spice kitchen because it provides both color and flavor in one go while remaining modestly in the background. It should still be used sparingly, however, because its bitterness can overwhelm everything else if too much is used.\u003c\/p\u003e\n\u003cp\u003eBy the way, the comparison to saffron only holds true when it comes to the color. Both turn a dish golden, but worlds lie between the sweet, hay-like stigma and this earthy root in terms of taste.\u003c\/p\u003e\n\n\u003ch3\u003eIn golden rice and curry sauce\u003c\/h3\u003e\n\u003cp\u003eIts performance begins in hot fat, and this is the most important step of all.\u003c\/p\u003e\n\u003cp\u003eThe root's pigment dissolves in fat, not water, which is why you should sauté the powder in oil or butter for two minutes before adding broth, coconut milk, or tomatoes. The sooner it hits the hot fat, the rounder the flavor will be, and the less the bitter note will linger in the finished dish.\u003c\/p\u003e\n\u003cp\u003eA pinch is enough for golden rice, which goes equally well with chicken, fish, and lentils. A simple vegetable soup is also colored golden and immediately tastes fuller, and the root has always been a staple in pickled vegetables and mustard sauce. Don't be surprised by yellow fingers and wooden spoons, as it stains everything it touches.\u003c\/p\u003e\n\n\u003ch3\u003eFrom rhizome to powder\u003c\/h3\u003e\n\u003cp\u003eAmong many whole spices, turmeric is a justified exception, and that is due to how it is processed.\u003c\/p\u003e\n\u003cp\u003eIndia grows the largest share of the world's supply, and for Altes Gewürzamt, the product comes from there. The rhizome matures in the ground for eight to ten months and is harvested in winter when the foliage yellows.\u003c\/p\u003e\n\u003cp\u003eFreshly dug up, the tubers look like small, gnarled ginger fingers and glow a vibrant orange inside. They are then boiled or steamed so that the color distributes evenly, sun-dried for a good two weeks, and polished.\u003c\/p\u003e\n\u003cp\u003eAt the end of this procedure, the root is rock-hard and cannot be touched by any kitchen grater. That is why it arrives on the shelf already ground, and that is why the tin belongs in a dark place, as light bleaches the yellow, and with the color goes the potency.\u003c\/p\u003e\n\n\u003ch3\u003eSelected at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eThe more intense the yellow, the fresher and more aromatic the root, and that is exactly what Altes Gewürzamt looks for when purchasing. It is bottled pure and without additives in Klingenberg am Main.\u003c\/p\u003e\n\u003cp\u003eHow turmeric works in a blend can be seen in \u003ca href=\"\/en\/products\/ingo-holland-curry-kashmir-65g\"\u003eCurry Kashmir\u003c\/a\u003e; other single spices can be found in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-einzelgewuerze-kraeuter\"\u003eindividual spices and herbs\u003c\/a\u003e section and in the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071207039310,"sku":"047ING30266","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-kurkuma-gemahlen-altes-gewuerzamt.jpg?v=1750979904"},{"product_id":"ingo-holland-mallorquinischer-kraeutergarten","title":"Mallorcan Herb Garden","description":"\u003ch2 id=\"speakable-headline\"\u003eMallorcan Herb Garden by Altes Gewürzamt for Fish\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eMallorcan Herb Garden by Altes Gewürzamt is a Mediterranean blend of tomato flakes, oregano, sage, and garlic. Mixed with olive oil into a paste, it is perfect for whole fish, lamb chops, and roasted potatoes from the oven. Lemon myrtle keeps the resinous herbs bright.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMallorcan Herb Garden\u003c\/strong\u003e is the herb blend from Altes Gewürzamt in Klingenberg am Main, consisting of thirteen ingredients mixed without salt. Tomato flakes take the lead, followed by oregano, sage, thyme, rosemary, and tarragon, with Australian lemon myrtle at the very end for a bright note.\u003c\/p\u003e\n\n\u003ch3\u003eA whole fish from the oven\u003c\/h3\u003e\n\u003cp\u003eIts grand entrance is a sea bream or sea bass from the oven, topped with herbs on the outside and stuffed with a slice of lemon inside.\u003c\/p\u003e\n\u003cp\u003eFor this, stir the herb garden with olive oil into a loose paste and brush it over the skin and abdominal cavity. The aromatic compounds of the herbs dissolve in the fat, distributing evenly in the oil and coating the fish like a film instead of falling off dry. An 800-gram fish takes about 25 minutes at 200 degrees, at which point the meat will separate from the bone.\u003c\/p\u003e\n\u003cp\u003eIt is just as at home on lamb chops, pan-fried squid, or in an aioli. If you are roasting potatoes in the oven, toss them in the seasoned oil beforehand, and they will brown with a savory crust. A teaspoon over three sliced tomatoes turns leftovers from lunch into the quickest appetizer of the summer.\u003c\/p\u003e\n\n\u003ch3\u003eTomato flakes above all herbs\u003c\/h3\u003e\n\u003cp\u003eIt is remarkable what is listed first, as the primary position belongs to the dried tomato.\u003c\/p\u003e\n\u003cp\u003eIt provides fruit acidity and natural savory depth, which is exactly why the herb garden smells like a finished dish as soon as you open it. Sage follows right at third place and is the strongest among these leaves because it contains high amounts of essential oils and can withstand heat without becoming bitter. Above its resinous base note, tarragon and parsley are free to spread their freshness.\u003c\/p\u003e\n\u003cp\u003eGreen and black pepper come from the same climbing plant and differ only in harvest and processing. Green is picked unripe and dried quickly, while black is allowed to ripen and darkens during drying. Together, both provide that broad spiciness that is merely sharpened by the tiny bird's-eye chili.\u003c\/p\u003e\n\n\u003cp\u003eIt works just as well over embers as it does in the oven because there is no salt or sugar to burn or caramelize. A pinch after turning is enough for zucchini, eggplant, and bell peppers on the grill, and in a tomato salad with white beans, it permeates everything in just a few minutes.\u003c\/p\u003e\n\n\u003ch3\u003eLemon myrtle, the brightest leaf of the bunch\u003c\/h3\u003e\n\u003cp\u003eThe lemon myrtle at the end of the list is the surprise guest, an Australian shrub whose leaves are among the most lemony in the world.\u003c\/p\u003e\n\u003cp\u003eThis is due to citral, the aromatic compound that also gives lemongrass its signature note. A pinch of it adds a bright edge to the resinous Mediterranean herbs and keeps the blend vibrant, especially where sage and rosemary might otherwise become heavy. When cooking fish in the oven, this is the reason why the lemon slice in the cavity is almost purely decorative.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Klingenberg am Main\u003c\/h3\u003e\n\u003cp\u003eThe more gently herbs are dried, the more vibrant they smell later, and this is exactly what Altes Gewürzamt prioritizes during procurement. At Altes Gewürzamt, the herb garden is seasoned like a sauce, with sage acting as the supporting voice. It is blended in Klingenberg am Main, without dyes or artificially produced flavors.\u003c\/p\u003e\n\u003cp\u003eFrench herbal seasoning can be found alongside it with the \u003ca href=\"\/en\/products\/ingo-holland-cafe-de-paris-gewuerzmischung-25g\"\u003eCafé de Paris blend\u003c\/a\u003e; you can find Mediterranean neighbors in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-laenderkuechen\"\u003eCuisine by Country\u003c\/a\u003e section and throughout the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"40 g","offer_id":53071207170382,"sku":"047ING30437","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-mallorquinischer-kraeutergarten.jpg?v=1750979910"},{"product_id":"ingo-holland-salatgewuerz-gartenkraeuter-90g","title":"Garden Herb Salad Dressing Mix","description":"\u003ch2 id=\"speakable-headline\"\u003eGarden Herb Salad Seasoning from Altes Gewürzamt, green\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Garden Herb Salad Seasoning from Altes Gewürzamt is a finely ground seasoning for leaf lettuce, cucumbers, and potato salad, featuring mustard, parsley, chives, wild garlic, and dill. The mustard flour binds oil and vinegar into a creamy vinaigrette.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGarden Herb Salad Seasoning\u003c\/strong\u003e is the green spice blend from Altes Gewürzamt that brings together nineteen ingredients. Mustard is listed first, followed by powdered sugar, salt, and white pepper, while the bouquet of herbs ranges from parsley and wild garlic to myrtle.\u003c\/p\u003e\n\n\u003ch3\u003eMustard, wild garlic, and a bouquet of garden herbs\u003c\/h3\u003e\n\u003cp\u003eWhen you open the jar, spring fills the air long before the first lettuce arrives at the table, because an entire garden comes together here at once.\u003c\/p\u003e\n\u003cp\u003eThe fact that mustard is the first ingredient listed is the real trick. Mustard flour holds oil and vinegar together, which naturally tend to separate, and the longer the powder is allowed to soak in the vinegar, the creamier the dressing becomes and the less it will separate over the salad later.\u003c\/p\u003e\n\u003cp\u003eAfter that, it turns green. Parsley, chives, wild garlic, dill, and celery leaves provide five herbal notes, joined by myrtle, a resinous shrub from the Mediterranean. Horseradish and chili add a touch of sharpness in the finish that arrives just when you least expect it.\u003c\/p\u003e\n\n\u003cp\u003ePaprika and turmeric provide the color; both are high on the list and give the powder its warm tone. You see little of this in a dressing, but it colors a bowl of plain quark immediately.\u003c\/p\u003e\n\n\u003ch3\u003eIn vinaigrettes, quark, and butter\u003c\/h3\u003e\n\u003cp\u003eLeaf salads, cucumber salad, and lukewarm potato salad take particularly well to this green seasoning from Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003eA simple vinaigrette requires three parts oil to one part vinegar and a heaped teaspoon of the seasoning. Add the powder to the vinegar first, let it sit for five minutes, and then whisk in the oil, because dried herbs need liquid before they release their aroma.\u003c\/p\u003e\n\u003cp\u003eBecause it is finely ground, the seasoning coats every leaf evenly instead of settling at the bottom of the bowl. Stirred into yogurt or quark, it becomes a dip; kneaded into soft butter, it makes a herb butter for baked potatoes.\u003c\/p\u003e\n\n\u003cp\u003eA lettuce salad with cream welcomes it just as much as cucumbers with dill, and for a dressing for steamed fish, half a teaspoon stirred into yogurt and lemon is enough. The wild garlic is the signature note by which this seasoning is recognized.\u003c\/p\u003e\n\n\u003ch3\u003eWhy white pepper is ground here\u003c\/h3\u003e\n\u003cp\u003eWhite pepper provides a similar kick to black pepper but doesn't leave dark specks in a light vinaigrette. At the very end of the list, fenugreek, coriander, and cumin provide a warm foundation for the green freshness.\u003c\/p\u003e\n\u003cp\u003eSalt is third on the list, so the salad seasoning flavors and salts in one go. Keep this in mind when seasoning, and you will barely need to reach for the salt shaker at the end.\u003c\/p\u003e\n\u003cp\u003eThe mixture is finely ground at Altes Gewürzamt in Klingenberg, and they deliberately avoid artificial colors and flavorings. When kept in a tightly sealed jar, the powder remains free-flowing and retains its green color.\u003c\/p\u003e\n\n\u003cp\u003eFor quick cooking, it is worth taking a look at the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-klassiker\"\u003eclassics of German cuisine\u003c\/a\u003e and from there, on to the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071207301454,"sku":"047ING30449","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-salatgewuerz-gartenkraueter-altes-gewuerzamt.jpg?v=1750979916"},{"product_id":"ingo-holland-vadouvan-70g","title":"Vadouvan","description":"\u003ch2 id=\"speakable-headline\"\u003eVadouvan from Altes Gewürzamt, roasted and savory\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eVadouvan from Altes Gewürzamt has roasted onions and garlic at its core, along with mustard, urad beans, and brown lentils. This French-Indian preparation gives rice, potatoes, and wok dishes a warm spice that is reminiscent of soy sauce and lovage.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e is Altes Gewürzamt’s coarse spice blend made of onions, garlic, mustard, legumes, and fennel. French settlers once developed it in the South Indian city of Puducherry from a Tamil paste, which is the source of its savory character, unlike any other blend from the house.\u003c\/p\u003e\n\u003ch3\u003eWarm, savory, and entirely unique in tone\u003c\/h3\u003e\n\u003cp\u003eIn warm rice, the Vadouvan unfolds in a full-bodied way, with mild heat and the gentle sweetness of fennel and turmeric. The roasted onions and garlic provide an underlying depth that one would expect more from a long-simmered stock than a spice blend.\u003c\/p\u003e\n\u003cp\u003eEven upon opening the jar, it is noticeable that this is no fine powder. What lies inside is coarse and crumbly, and two ingredients found in no other Indian blend from the house are responsible for this. Urad beans and brown lentils are roasted along with the other ingredients in the original process and give the preparation its body.\u003c\/p\u003e\n\u003cp\u003eIn South India, the urad bean is called urad dal; it is small and black, comes out white when peeled, and is used there in batters and flatbreads. Roasted, it tastes nutty and a bit like popcorn, and this exact note runs throughout the entire Vadouvan.\u003c\/p\u003e\n\u003ch3\u003eFor rice, potatoes, and the wok\u003c\/h3\u003e\n\u003cp\u003eIts specialty is hearty fare, such as rice, potato dishes, and quick stir-fries, and a creamy fish sauce also carries its roasted onion note effortlessly.\u003c\/p\u003e\n\u003cp\u003eSprinkle it over the dish only toward the end, as the onions are already roasted and do not take well to a second round of heat. Fried vegetables with potatoes bring out this note most beautifully because the fat in the pan absorbs it and distributes it over everything.\u003c\/p\u003e\n\u003cp\u003eSalt is the eighth item listed in the ingredients, so you only need to add a little more salt with caution. Peanut oil is listed as a regular ingredient and not just as a trace, which is unusual for spice blends and is part of the production method here. You can find more classic blends in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003eCurry selection from Ingo Holland\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eFrom onion paste to the tin\u003c\/h3\u003e\n\u003cp\u003eIn the Tamil original, a moist paste is first made from onions, garlic, and spices. It is formed into small balls and dried in the sun for weeks before being crumbled into the pan.\u003c\/p\u003e\n\u003cp\u003eThis method explains why a Vadouvan never appears as fine as a ground powder, and it also explains the effort involved. A moist onion mass simply cannot be sent through a mill, which is why the preparation at Altes Gewürzamt has remained a manual process.\u003c\/p\u003e\n\u003cp\u003eIngo Holland was reluctant to give specific usage instructions, and that was due to the nature of the product itself. Anyone who smells it will come up with their own ideas, whether for mussels, carrots, or a simple potato soup.\u003c\/p\u003e\n\u003cp\u003ePuducherry was under French administration until 1954, and Vadouvan emerged from this long neighborhood of two cuisines. It belongs to the range from \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e, finds its counterbalance in a fine \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003esea salt\u003c\/a\u003e from the same house, and meets a relative made of whole seeds in the \u003ca href=\"\/en\/products\/ingo-holland-panch-phoron-gewuerzmischung-90g\"\u003ePanch Phoron\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53071207366990,"sku":"047ING30986","price":14.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-vadouvan-altes-gewuerzamt.jpg?v=1750979919"},{"product_id":"ingo-holland-toskanisches-pastagewuerz-75g","title":"Tuscan Pasta Spice","description":"\u003ch2 id=\"speakable-headline\"\u003eTuscan Pasta Spice by Altes Gewürzamt, herbal\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTuscan Pasta Spice from Altes Gewürzamt brings together garlic, tomato flakes, and basil with a wealth of Mediterranean herbs. A touch of chili gives it the spicy kick that distinguishes it from the milder Roman spice, and sprinkled over pasta, pizza, and roasted vegetables, it tastes like the south.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuscan Pasta Spice\u003c\/strong\u003e is the robust Mediterranean blend from Altes Gewürzamt for Italian cuisine. Garlic leads the way, followed by sweet paprika, black pepper, and basil, along with celery seed, oregano, coriander, fennel, myrtle, bay leaf, thyme, and rosemary. There are fifteen ingredients in total, and their order explains the robust tone.\u003c\/p\u003e\n\u003ch3\u003eHerbal, garlic-forward, with a subtle heat\u003c\/h3\u003e\n\u003cp\u003eOver hot noodles, this pasta spice smells like summer in the south because basil and oregano meet fruity tomato flakes. The garlic provides strength, fennel and myrtle lay a fine sweet note underneath, and the chili adds its quiet heat on top.\u003c\/p\u003e\n\u003cp\u003eGarlic is at the forefront and thus carries the largest share, followed by sweet paprika and black pepper. The chili, in turn, is the one ingredient that the milder Roman spice does not contain, and it is far enough down the list to remain noticeable without being overpowering.\u003c\/p\u003e\n\u003cp\u003eCelery seed is written in capital letters in the list of ingredients because celery is one of the mandatory allergens. In terms of taste, it is the secret backbone: tiny grains with a savory, almost broth-like depth that give a sauce the length that otherwise only develops after hours on the stove.\u003c\/p\u003e\n\u003ch3\u003eWith pasta and good olive oil\u003c\/h3\u003e\n\u003cp\u003eIt is very simple on spaghetti with olive oil, garlic, and some Parmesan; a good pasta evening needs nothing more. A Caprese salad can also handle a pinch of it, and a plate of white beans with olive oil benefits just as much.\u003c\/p\u003e\n\u003cp\u003eYou get the most out of it if you give it two or three minutes in warm olive oil before adding the pasta. The essential oils of the herbs are fat-soluble, so the oil distributes the spice evenly over every noodle.\u003c\/p\u003e\n\u003cp\u003eThe fat should be warm, not hot, because garlic granules turn bitter in sizzling oil within half a minute. Two teaspoons for four portions is a good start, and a ladle of pasta water then binds the oil, spice, and noodles into a sauce.\u003c\/p\u003e\n\u003cp\u003eBeyond pasta, it belongs on roasted vegetables, in a Tuscan bean soup, on bruschetta, and in focaccia dough. A teaspoon stirred into softened butter makes a herb butter for grilled bread, and over fried zucchini with a little lemon, it shows its light, summery side. The same dish becomes milder with the \u003ca href=\"\/en\/products\/ingo-holland-roemergewuerz-80g\"\u003eRoman spice\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eBasil, to be added fresh at the very end\u003c\/h3\u003e\n\u003cp\u003eBasil is in fourth place and yet is the trickiest part of the blend, as it loses its aroma faster when dried than oregano or thyme. It is all the more worthwhile to add a few fresh leaves on top at the end.\u003c\/p\u003e\n\u003cp\u003eThe dried version provides the foundation, the fresh one provides the final flourish, and only together do they create the full note. It is dried gently, mixed in small batches, and the fact that Altes Gewürzamt produces and fills it in Klingenberg am Main is even printed on the label.\u003c\/p\u003e\n\u003cp\u003eTuscan Pasta Spice is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-laenderkuechen\"\u003eregional cuisines\u003c\/a\u003e collection from \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e and likes to sit next to the \u003ca href=\"\/en\/products\/ingo-holland-mallorquinischer-kraeutergarten\"\u003eMallorcan Herb Garden\u003c\/a\u003e when the evening should taste of the Balearics instead of Italy.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":53071209464142,"sku":"047ING30457","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-toskanisches-pastagewuerz.jpg?v=1750980001"},{"product_id":"ingo-holland-sieben-pfeffermischung-90g","title":"Seven-Pepper Blend","description":"\u003ch2 id=\"speakable-headline\"\u003eSeven Pepper Blend from Altes Gewürzamt, fruity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Seven Pepper Blend from Altes Gewürzamt is a bright, fruity mix of black, white, long, and green pepper, complemented by chili, lemon myrtle, and Szechuan pepper. Seven ingredients, then, and an aroma that brings citrus to mind rather than fire.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSeven Pepper Blend\u003c\/strong\u003e is named after the number of its ingredients, and it is crafted at Altes Gewürzamt in Klingenberg am Main. Four types of pepper form the base of the blend, while lemon myrtle and Szechuan pepper provide freshness, and the chili provides a spice that never overpowers.\u003c\/p\u003e\n\n\u003ch3\u003eLemon myrtle, Szechuan, and four types of pepper\u003c\/h3\u003e\n\u003cp\u003eLemon myrtle and Szechuan pepper provide the bright, citrusy scent that one does not expect from a pepper mill.\u003c\/p\u003e\n\u003cp\u003eThe chili ranks only fifth on the list of ingredients and is supported by the four peppers rather than being pushed to the forefront. Those who shy away from heat will get along well with this variety, and those looking for more fire can simply keep a jar of chili nearby.\u003c\/p\u003e\n\u003cp\u003eOf the seven ingredients, five bear the name \"pepper,\" but only four of them are botanically related. Chili belongs to the nightshade family and is more closely related to the tomato and potato, while lemon myrtle is an Australian tree from the myrtle family.\u003c\/p\u003e\n\n\u003cp\u003eThe long pepper is the exception, as it grows as a small catkin consisting of many tiny fruits rather than as a round grain. Its aroma leans toward the sweet, almost like cinnamon, and this warmth keeps the bright citrus notes grounded. Altes Gewürzamt places it here alongside three relatives that all originate from the same climbing plant.\u003c\/p\u003e\n\n\u003ch3\u003eOn summer salad, grilled vegetables, and light fish\u003c\/h3\u003e\n\u003cp\u003eSalads, grilled vegetables, light meat, and fish embrace the fruity lightness of the Seven particularly well.\u003c\/p\u003e\n\u003cp\u003eOn a summer salad with tomato and feta, the citrus notes really come into their own; they act just as fresh on grilled zucchini, and a poached egg handles them just as well. Sprinkle the blend over the finished dish to ensure the full aroma remains in the room.\u003c\/p\u003e\n\u003cp\u003eThe bright scent is provided by the lemon myrtle, whose essential oil smells more clearly of lemon than many fruits, yet it brings no acidity and therefore does not make anything watery. Because such oils are volatile, it belongs at the end and not in a boiling pot.\u003c\/p\u003e\n\n\u003cp\u003eGoat cheese, steamed asparagus, and a plate of strawberries also pair well with it, because its citrus side is better suited to fruit than pure heat. For hearty, quick-seared dishes, you are better off reaching for a coarser variety; here, lightness is what counts.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the husk matters in this pepper blend\u003c\/h3\u003e\n\u003cp\u003eOnly the dried husk of the Szechuan pepper is in the tin, because the shiny black seed inside tastes bitter and is crunchy, which is why it is removed during sorting. The husk, however, carries the entire citrus aroma and the subtle tingle.\u003c\/p\u003e\n\u003cp\u003eGreen pepper is the same unripe grain as black pepper, only carefully preserved instead of sun-dried, which is why it tastes grassy and fresh. White pepper, on the other hand, is the ripe grain without its skin, milder in tone but sharper at the core.\u003c\/p\u003e\n\u003cp\u003eAltes Gewürzamt crushes and grinds the varieties separately and mixes them only afterward, which benefits the aroma. The blend enters the tin partly crushed and partly ground, so that coarse and fine particles can work side by side.\u003c\/p\u003e\n\n\u003cp\u003eRelated varieties can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e, and if you would like to browse, take a stroll through the shelves of \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071209627982,"sku":"047ING30451","price":13.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-sieben-gewuerzmischung-altes-gewuerzamt.jpg?v=1750980008"}],"url":"https:\/\/nurgutes.de\/en\/collections\/gewuerze.oembed?page=2","provider":"nur Gutes","version":"1.0","type":"link"}