{"title":"Sauces \u0026 Spices","description":"\u003ch2\u003eSauces \u0026 Spices give dishes their character.\u003c\/h2\u003e\n\n\u003cp\u003e\n  They connect ingredients, set accents, and turn simple food into something special.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Our sauces and spices are carefully selected,\n  made with high-quality raw ingredients and without unnecessary additives.\n  From hearty BBQ sauces to fine chutneys and mustard,\n  to mayonnaise, spices, pepper, salt, as well as vanilla and sugar:\n  Here, taste is paramount.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Whether for cooking, seasoning, or refining –\n  these products are made for everyone\n  who likes to decide what goes into their kitchen.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Honestly seasoned, well-balanced, and versatile:\n  Sauces \u0026 Spices you can rely on.\n\u003c\/p\u003e","products":[{"product_id":"alpe-pragas-chutney-feige-gruene-tomate","title":"Chutney – Fig Green Tomato","description":"\u003ch2 id=\"speakable-headline\"\u003eAlpe Pragas Fig and Green Tomato Chutney, sweet and savory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAlpe Pragas Fig and Green Tomato Chutney brings together unripe harvested tomatoes and dark fig sweetness, spiced with ginger, cloves, mustard seeds, and chili. It is an immediate standout on any cheese board because it tastes different from everything else beside it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig and Green Tomato Chutney\u003c\/strong\u003e is a sweet and savory specialty from Alpe Pragas in the Prags Valley of South Tyrol. The green tomato provides the volume and remains firm to the bite, the fig provides the sweetness, and whole mustard seeds add spicy accents throughout.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato meets dark fig\u003c\/h3\u003e\n\u003cp\u003eUpon opening, the herbaceous freshness of the green tomato blends with the dark fragrance of ripe figs.\u003c\/p\u003e\n\u003cp\u003eOn bread, the fig sweetness hits first, followed by the tart, slightly acidic tomato, while ginger, clove, and chili provide a warm layer of spice underneath. The mustard seeds pop in between, adding small, piquant notes.\u003c\/p\u003e\n\u003cp\u003eThe pieces remain distinct; the chutney is firm rather than runny and slides easily off a spoon. A fruit and a vegetable side-by-side in the same jar sounds daring, yet it results in a well-rounded whole.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the tomato remains green\u003c\/h3\u003e\n\u003cp\u003eGreen tomatoes are fruits harvested before they ripen, which would not turn red at the end of the season.\u003c\/p\u003e\n\u003cp\u003eEvery year, many are left over in gardens, and because they are firm and tart, they have always been perfect for canning. It is precisely this acidity and bite that make them the perfect counterpart to the sweet fig.\u003c\/p\u003e\n\u003cp\u003eThe fig contributes little mass but provides its full sweetness, and this exact ratio keeps the chutney savory rather than jam-like.\u003c\/p\u003e\n\u003cp\u003eDuring the cooking process, they lose their hardness but retain their shape and color, remaining visible as light-colored pieces. Alpe Pragas cooks them in an open pot until the fig has released its sweetness. A splash of lemon juice keeps the color of the vegetable bright and holds the sweetness in check.\u003c\/p\u003e\n\n\u003ch3\u003eMustard seeds, the bridge to Mostarda\u003c\/h3\u003e\n\u003cp\u003eWhole mustard seeds give this chutney its piquant edge and link it to Italian mostarda.\u003c\/p\u003e\n\u003cp\u003eIn that tradition, sweet fruit accompaniments for cheese are seasoned with mustard, and here, the seeds take on this role in a milder form. Their heat is only released when a seed is crushed, which is why it remains subtle overall.\u003c\/p\u003e\n\u003cp\u003eClove and ginger stand alongside, the clove warm and dark, the ginger fresh and sharp. Together, at Alpe Pragas, they create a seasoning that sounds well-traveled yet is perfectly at home in South Tyrol.\u003c\/p\u003e\n\n\u003ch3\u003eThe savory partner for aged cheese\u003c\/h3\u003e\n\u003cp\u003eThis chutney belongs next to aged cow's and sheep's milk cheeses, whose saltiness balances the fig sweetness.\u003c\/p\u003e\n\u003cp\u003eIt plays out its spice alongside robust mountain cheese, as well as with cold roasts and on a charcuterie platter. On fried polenta with a little Parmesan, a spoonful is all you need.\u003c\/p\u003e\n\u003cp\u003eIt is a delightful surprise on a goat cheese burger, and its acidity stands up perfectly to the richness of fried black pudding.\u003c\/p\u003e\n\u003cp\u003eStirred into a sauce for braised meat, it adds depth, and it provides the fruity edge that stews often lack when added to lentils. Dark farmhouse bread and a piece of sheep's cheese are the simplest way to get to know it.\u003c\/p\u003e\n\u003cp\u003eAll varieties can be found in our \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e collection, with the rest of our South Tyrolean selection in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134064974,"sku":"043WIL4228","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-feige-gruene-tomate.jpg?v=1750977848"},{"product_id":"alpe-pragas-chutney-birne-und-safran","title":"Chutney – Pear and Saffron","description":"\u003ch2 id=\"speakable-headline\"\u003ePear and Saffron Chutney by Alpe Pragas, fruity and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Pear and Saffron Chutney by Alpe Pragas is a mostarda made from Williams Christ pears, saffron threads, and orange juice, seasoned with pink pepper and a hint of chili. The fruit remains chunky, while the saffron dyes the sauce golden and adds an underlying earthy spice.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePear and Saffron Chutney\u003c\/strong\u003e by Alpe Pragas from the Pragser Tal in South Tyrol is an Italian-style mostarda in which the Williams Christ pear takes center stage. Saffron threads, orange juice, pink pepper, and chili make it the perfect accompaniment for cheese, fondue, and festive roasts.\u003c\/p\u003e\n\n\u003ch3\u003eJuicy pear beneath golden saffron\u003c\/h3\u003e\n\u003cp\u003eEven when opening the jar, you can smell ripe Williams Christ pear, with warm, slightly earthy saffron lying beneath it.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the pear sweetness leads, then the saffron follows with its floral depth, and finally, pink pepper and chili add their piquant touches. The fruit pieces remain noticeable, and the surrounding sauce is thick and glows a golden yellow.\u003c\/p\u003e\n\u003cp\u003eThe spiciness is kept restrained, warming rather than burning. That is exactly what makes this mostarda table-ready, as it is intended to accompany cheese, not overpower it.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda: where fruit meets spice\u003c\/h3\u003e\n\u003cp\u003eIn Italy, mostarda is the name for spicy preserved fruit, traditionally served with boiled meats to provide a touch of freshness.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has brought this concept into South Tyrolean cuisine, substituting the traditional Lombardy heat with saffron. The pear is sliced, simmered with orange juice and a little sugar, and thickened with apple pectin so that it retains its juices.\u003c\/p\u003e\n\u003cp\u003eThe Williams Christ is a summer pear with soft, juicy flesh and a distinct muscat note, also familiar from pear brandy. Because it breaks down faster when cooked than hard winter pears, it is treated quickly and with high heat to ensure it retains its texture.\u003c\/p\u003e\n\u003cp\u003eArtificial flavors and preservatives are deliberately avoided. Everything in the jar comes from the orchard, the spice rack, and the kettle.\u003c\/p\u003e\n\n\u003ch3\u003eSaffron is the stigma of a crocus blossom\u003c\/h3\u003e\n\u003cp\u003eSaffron does not grow as a fruit or a root, but as a stigma in the blossom of the autumn crocus, Crocus sativus.\u003c\/p\u003e\n\u003cp\u003eEvery blossom bears three threads, which are hand-picked at dawn before the sun makes them wilt. This labor explains the status of the spice, and it explains the color in the jar.\u003c\/p\u003e\n\u003cp\u003eSaffron needs moisture to release its aroma, which it finds in the pear juice. This is why you can taste it more clearly here than in a dry dish—floral with a fine, bitter edge.\u003c\/p\u003e\n\n\u003ch3\u003eWith cream cheese, fondue, and roast goose\u003c\/h3\u003e\n\u003cp\u003eA spoonful next to creamy goat cheese or young mountain cheese is enough to add fruit and spice to a cheese platter.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas mostarda is a great addition to a fondue, as pear and melted cheese pair beautifully. It is just as appropriate for goose or duck during the holidays as it is for cold game terrine or on crostini with blue cheese.\u003c\/p\u003e\n\u003cp\u003eStore the jar in the refrigerator after opening and take it out shortly before eating, as the saffron notes come through more clearly at room temperature. For a bolder option, try the \u003ca href=\"\/en\/products\/alpe-pragas-feigen-senf-sauce\"\u003eFig Mustard Sauce\u003c\/a\u003e; the entire collection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostardas by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134163278,"sku":"043WIL4230","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-birne-safran-160g.jpg?v=1750977851"},{"product_id":"alpe-pragas-chutney-himbeere-balsamessig","title":"Chutney – Raspberry Balsamic Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas, fruity and tangy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas combines ripe raspberries with balsamic vinegar from Modena, plus lime puree and a hint of chili. The jar migrates between the cheese board and dessert, sometimes alongside goat cheese, sometimes over panna cotta.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Balsamic Vinegar Chutney\u003c\/strong\u003e is a fruity, savory specialty from Alpe Pragas in the Braies Valley of South Tyrol. Raspberries provide the body, the balsamic vinegar adds dark depth, lime puree keeps the flavor profile bright, and a bit of chili provides a lingering warmth.\u003c\/p\u003e\n\n\u003ch3\u003eBerry up front, balsamic underneath\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the jar, the aroma of ripe raspberries rises, with the dark, malty sweetness of the vinegar lying beneath.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the berry leads with its fine acidity, the balsamic vinegar adds depth, and the heat follows as a gentle warmth. The lime keeps the tone fresh and ensures the sweetness does not become overwhelming.\u003c\/p\u003e\n\u003cp\u003eThe berries remain recognizable in pieces, and as you spread it, the chutney leaves a dark streak over the cheese. A pantry essential for the evening table where bread, cheese, and wine come together.\u003c\/p\u003e\n\u003cp\u003eThe chutney is a deep red in the jar, softer than a preserve and tangier than any berry sauce. Once you have had it with cheese, you will be sure to put it on the table again next time.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the balsamic vinegar from Modena contributes\u003c\/h3\u003e\n\u003cp\u003eBalsamic vinegar from Modena is made from concentrated grape must, blended with wine vinegar, and aged in wooden barrels.\u003c\/p\u003e\n\u003cp\u003eThe reduction makes it dark and viscous, the wood rounds it out, and thus it brings a malty sweetness in addition to its acidity. This is exactly what the raspberry needs so that the berry becomes more than just a dessert.\u003c\/p\u003e\n\u003cp\u003eIn this jar, the vinegar plays a significant role, and its flavor is clearly detectable. Alpe Pragas explicitly uses balsamic vinegar from Modena, which has protected designation of origin status.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the cheese board to panna cotta\u003c\/h3\u003e\n\u003cp\u003eAlongside cream cheese and creamy soft cheese, this chutney shows why berries and vinegar belong together.\u003c\/p\u003e\n\u003cp\u003eSpoon it over panna cotta, and in a minute, you have a dessert that looks more impressive than the effort required to make it. Raspberry is a classic companion to roasted duck breast, and it pairs just as well with lamb.\u003c\/p\u003e\n\u003cp\u003eIt also finds its place alongside pan-seared beef fillet or over warm goat cheese toast. Even vanilla ice cream can handle a spoonful if you need a quick dessert.\u003c\/p\u003e\n\u003cp\u003eOn a crostini with cream cheese and basil, it becomes an appetizer bite; in a dressing, it brings together leafy greens and grilled goat cheese. Usually, a teaspoon is enough, because the vinegar and chili have a long-lasting effect.\u003c\/p\u003e\n\n\u003ch3\u003eHow berry and vinegar become a chutney\u003c\/h3\u003e\n\u003cp\u003eThe raspberries are simmered openly until the vinegar is absorbed and the mixture takes on a dark shine.\u003c\/p\u003e\n\u003cp\u003eHot-filled, Alpe Pragas chutney has a long shelf life when unopened, with no need for preservatives.\u003c\/p\u003e\n\u003cp\u003eThe spices are added late so that their heat does not dissipate, and the pectin from apples thickens the mixture as it cools. After a few days in the jar, the heat integrates and the sharp edge of the vinegar mellows.\u003c\/p\u003e\n\u003cp\u003eAfter opening, the jar should be refrigerated; the acidity also helps keep it stable. All varieties can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e, and the rest of the South Tyrolean range in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134261582,"sku":"043WIL4236","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-himbeere-balsamessig.jpg?v=1750977854"},{"product_id":"alpe-pragas-feigen-senf-sauce","title":"Fig Mustard Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eFig Mustard Sauce by Alpe Pragas, sweet and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Fig Mustard Sauce by Alpe Pragas combines ripe figs with whole mustard seeds, chili, and spices, thickened with apple pectin and brightened by a dash of lemon juice. The dark, fruity sweetness hits first, then the heat follows, lingering until the last bite.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig Mustard Sauce\u003c\/strong\u003e, the mostarda with fig mustard from Alpe Pragas in the Braies Valley of South Tyrol, combines over 50% fruit content with whole mustard seeds and a trace of chili. It belongs on a cheese board, served with boiled or cold meats, and can anchor an entire appetizer spread.\u003c\/p\u003e\n\n\u003ch3\u003eDark fig sweetness, followed by heat\u003c\/h3\u003e\n\u003cp\u003eWhen the jar is opened, the warm, almost caramelized scent of ripe figs rises up first.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the sweetness leads, rich and dark, and only then does the heat kick in, coming from the mustard seed and sharpened by a touch of chili. Both maintain a balance; neither side overwhelms the other.\u003c\/p\u003e\n\u003cp\u003eThe small pieces of fig and the whole seeds give the sauce its texture, and it is so deeply dark in the jar that it stands out immediately against light-colored cheese. The lemon juice keeps the sweetness in check and ensures the sauce doesn't become heavy after several helpings.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the mustard only goes into the kettle at the end\u003c\/h3\u003e\n\u003cp\u003eThe sharpness of mustard is volatile; it only develops when the crushed seed comes into contact with moisture, and heat breaks it back down.\u003c\/p\u003e\n\u003cp\u003eTherefore, the fruit is first cooked down, slowly and with little sugar, and the mustard is only added once the mixture has cooled. This allows the heat to be preserved in the jar rather than disappearing in the steam over the kettle.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas leaves the seeds whole. They burst between cheese and bread, releasing their spice at precise moments, which gives the sauce its vibrant, lively character.\u003c\/p\u003e\n\u003cp\u003eMustard seeds come in light and brown varieties. The light seeds taste milder and broader, while the brown ones are sharper and faster; both require liquid before they release any flavor at all. That is why there is always plenty of juice surrounding them in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda, the mustard fruit of Italian cuisine\u003c\/h3\u003e\n\u003cp\u003eIn Italy, \"mostarda\" refers to fruit brought together with mustard and served with boiled meats.\u003c\/p\u003e\n\u003cp\u003eIn Lombardy, whole pears, cherries, and quinces are candied and soaked in mustard oil—mild in Cremona, significantly fierier in Mantua. It is as natural an accompaniment to \u003ci\u003ebollito misto\u003c\/i\u003e, or boiled beef, there as horseradish is for us.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has created a South Tyrolean interpretation, darker and rounder, with soft pieces instead of candied fruit. The company intentionally avoids preservatives and artificial flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eFor the cheese board, cold roasts, and raclette\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on the cheese board, where it is served with aged cow's, goat's, and sheep's milk cheeses.\u003c\/p\u003e\n\u003cp\u003eStrong mountain cheese is the obvious pairing, because the fruity sweetness rounds off the saltiness, and the heat cuts through the fat content. It works just as well with cold roasts, roast beef, and on a crostini with prosciutto.\u003c\/p\u003e\n\u003cp\u003eFor raclette and fondue, keep the jar on the table; a spoonful on duck breast or ribs during cooking creates a sweet-and-spicy glaze. For something milder, try the \u003ca href=\"\/en\/products\/alpe-pragas-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e; the entire selection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134392654,"sku":"043WIL4237","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-feigen-senf-sauce-160g.jpg?v=1750977857"},{"product_id":"provence-tradition-bouquet-garni","title":"Bouquet garni","description":"\u003ch2 id=\"speakable-headline\"\u003eBouquet garni, bundled herbs for your braising pot\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eA bouquet garni is a bundle of dried kitchen herbs that simmers along with your dish and is removed before serving. Provence Tradition uses hand-harvested, certified organic thyme and bay leaves. Not loose spices, but 4 convenient little bundles for soups, stews, and braised dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBouquet garni\u003c\/strong\u003e is the classic bundle of herbs from French cuisine, which you add to season soups, stews, and braised dishes. Provence Tradition bundles dried thyme and bay leaves for this purpose, both harvested by hand in Provence. The 16-gram pack contains 4 of these little bundles; each one slowly releases its aroma into the cooking liquid and can be easily removed at the end.\u003c\/p\u003e\n\n\u003ch3\u003eThyme and bay leaf, bundled by hand\u003c\/h3\u003e\n\u003cp\u003eEach bundle contains the two classics of the culinary herb garden: fragrant thyme and tart, warm bay leaf.\u003c\/p\u003e\n\u003cp\u003eThe thyme brings its resinous, slightly peppery spice, while the bay leaf adds a deep, almost balsamic note that only truly unfolds during long simmering. Both herbs are grown in the south of France, harvested by hand, and dried gently before being tied into little bundles. This keeps the essential oils in the leaves, and a single bundle is enough to season an entire pot of stew.\u003c\/p\u003e\n\u003cp\u003eUnlike ground spices, this bundle does not cloud the broth. It releases its flavor slowly and disappears as a whole at the end, leaving not a single crumb behind.\u003c\/p\u003e\n\n\u003ch3\u003eFor Sunday roasts, goulash, and lamb ragout\u003c\/h3\u003e\n\u003cp\u003eA bouquet garni belongs in any long-simmering dish, from clear broth to stews and hearty braised roasts.\u003c\/p\u003e\n\u003cp\u003eSimply place a bundle into the pot, let it simmer for the entire cooking time, and fish it out before serving—without any loose herbs in the bowl. One little bundle is sufficient for Sunday roasts, goulash, or lamb ragout; for a large pot of soup or a coq au vin, you can add a second one.\u003c\/p\u003e\n\u003cp\u003eTraditionally, this herb bundle is also used to season stocks, braised legumes, and tomato sauces, and it even gives risotto a warm depth. For slow-cooked dishes, let the bundle simmer for 60 to 90 minutes to allow the flavors to round out. If you like it even more Mediterranean, add the \u003ca href=\"\/en\/products\/provence-tradition-kraeuter-der-provence\"\u003eclassic herbs of Provence\u003c\/a\u003e or choose \u003ca href=\"\/en\/collections\/gewuerze\"\u003eother Mediterranean spices\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic from Avignon, by Vincent Mignérat\u003c\/h3\u003e\n\u003cp\u003eProvence Tradition has been binding its bouquets garnis in Avignon, where the workshop has been based since 1987—nearly 40 years.\u003c\/p\u003e\n\u003cp\u003eVincent Mignérat ensures that the thyme and bay leaves are 100 percent grown, harvested, and dried in Provence before being assembled into bundles. For this bouquet garni, the herbs are organically grown and controlled according to EU organic regulations. Each little bundle is tied by hand; no machine presses loose crumbs into a bag here. You notice the difference when a bundle releases its aroma in the pot and your whole kitchen smells like the south.\u003c\/p\u003e\n\n\u003ch3\u003eRemove before serving\u003c\/h3\u003e\n\u003cp\u003eOne bundle is enough for a medium-sized pot. Simmer it for at least 20 minutes so the thyme and bay leaf can fully release their flavor, and remove it before serving. Stored in a dry, well-sealed container, the bundles will retain their aroma for months. If you like, you can create your own bouquet with \u003ca href=\"\/en\/collections\/kraeuter\"\u003eother dried herbs\u003c\/a\u003e, for example by adding parsley stems and celery.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number FR BIO 01 – French Agriculture\u003c\/p\u003e","brand":"Provence Tradition","offers":[{"title":"16 g","offer_id":53071136260430,"sku":"047WIL5635","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bouquet-garni-bio-provence-tradition.jpg?v=1750977885"},{"product_id":"provence-tradition-lorbeer","title":"Bay Leaf","description":"\u003ch2 id=\"speakable-headline\"\u003eWhole bay leaves from Provence, hand-harvested\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBay leaves are the herbal, warm spice of the true laurel, which is added whole to dishes during cooking and removed before serving. Provence Tradition harvests the bay leaves by hand and dries them gently, in organic quality. Strong enough that one or two leaves will season an entire pot.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBay leaves\u003c\/strong\u003e are one of the oldest spices in Mediterranean cuisine, providing braised dishes, soups, and stocks with their herbal, savory depth. Provence Tradition harvests the leaves of the true laurel by hand in Provence and dries them carefully so that the essential oils are preserved. You receive whole leaves, not powder, allowing you to easily remove them at the end of the cooking time. A supply of these belongs in every kitchen, as hardly any other spice accompanies so many dishes for hours in the pot.\u003c\/p\u003e\n\n\u003ch3\u003eHerbal, warm, and a hint of eucalyptus\u003c\/h3\u003e\n\u003cp\u003eIf you break a dried leaf, it smells resinous and warm, slightly bitter and with a cool hint reminiscent of eucalyptus.\u003c\/p\u003e\n\u003cp\u003eFresh, bay leaves taste sharp and grassy; it is only the drying process that makes them round and aromatic. Once dried, they are herbal, warm, and pleasantly bitter, with a balsamic depth in the background. During long simmering, the leaves slowly release their aroma into broths and sauces, a savory note that gives meat and legumes character. The leaf itself is not eaten; even after hours in the pot, it remains firm and leathery and is taken out again before serving.\u003c\/p\u003e\n\n\u003ch3\u003eFor pot roasts, stews, and stocks\u003c\/h3\u003e\n\u003cp\u003eBay leaves season everything that cooks for a long time, from sauerbraten and goulash to lentil stew and homemade stock.\u003c\/p\u003e\n\u003cp\u003eAdd one or two leaves to the cooking water, marinade, or béchamel, and remove them before serving. For Sunday roasts, lamb ragout, and braised beef, bay leaves are an old kitchen staple, as they are for pickled cucumbers or fish in broth. Tomato sauce, red cabbage, and a clear beef broth also gain depth with just a single leaf. If you like thyme and bay leaves together, try the \u003ca href=\"\/en\/products\/provence-tradition-bouquet-garni\"\u003ebouquet garni\u003c\/a\u003e or browse \u003ca href=\"\/en\/collections\/gewuerze\"\u003eother Mediterranean spices\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic from Provence, by Vincent Mignérat\u003c\/h3\u003e\n\u003cp\u003eProvence Tradition harvests bay leaves in Provence and has been working there since 1987, nearly 40 years.\u003c\/p\u003e\n\u003cp\u003eVincent Mignérat attaches great importance to the fact that every leaf is grown in Southern France, hand-picked, and gently dried—100 percent from Provence. No leaf is ground or broken; you receive the whole leaves just as they come from the branch. The laurel bears the EU organic seal, controlled according to ecological standards. Over 2,000 years ago, the laurel wreath was the sign of the victors; in the kitchen, it remains indispensable to this day.\u003c\/p\u003e\n\n\u003ch3\u003eMore than two leaves will make it bitter\u003c\/h3\u003e\n\u003cp\u003eOne to two leaves are sufficient for a medium-sized pot; adding more will quickly make the dish bitter. Add the bay leaves early and let them steep for at least 20 minutes so that the bay releases its flavor completely. Stored in a dark and dry place, the leaves will retain their aroma for over a year, even if dried bay leaves do become a little milder over time. And if you love the herbal cuisine of the South, you can find \u003ca href=\"\/en\/collections\/kraeuter\"\u003eother dried herbs\u003c\/a\u003e for pots and roasts in our shop.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body FR-BIO-01 – French Agriculture\u003c\/p\u003e","brand":"Provence Tradition","offers":[{"title":"7 g","offer_id":53071136358734,"sku":"047WIL5636","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/provence-tradition-lorbeer.jpg?v=1750977889"},{"product_id":"provence-tradition-kraeuter-der-provence","title":"Herbs de Provence","description":"\u003ch2 id=\"speakable-headline\"\u003eHerbes de Provence, the scent of the South\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eProvence Tradition's Herbes de Provence are a blend of oregano, rosemary, savory, and thyme, all grown and dried in Provence. This is no mass-produced supermarket spice mix, but a blend bearing the Label Rouge, the official French quality seal that mandates strict standards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHerbes de Provence\u003c\/strong\u003e season your Mediterranean cooking with four herbs from the south of France: oregano, rosemary, savory, and thyme. Provence Tradition has been cultivating, harvesting, drying, and cutting these herbs around Avignon—the home of their workshop since 1987—locally. This allows these finely cut herbs to retain that resinous, warm aroma known from Southern French kitchens, something no industrial mix can replicate.\u003c\/p\u003e\n\n\u003ch3\u003eResinous, warm, and redolent of the garrigue\u003c\/h3\u003e\n\u003cp\u003eRub the dried herbs between your fingers, and a resinous, warm aroma rises, with thyme and rosemary taking the lead.\u003c\/p\u003e\n\u003cp\u003eThe oregano provides the spice, the savory a delicate, almost peppery sharpness, and the thyme its herbal depth. Together, the four smell of the garrigue—the stony hills of Provence where thyme and rosemary grow wild among the rocks. Dried and finely cut, they are more potent than fresh sprigs; a single teaspoon is enough to season an entire pot. For an extra aromatic boost, crush the herbs briefly in your palm before adding them to your dish.\u003c\/p\u003e\n\n\u003ch3\u003eFor ratatouille, grilled meats, and fried potatoes\u003c\/h3\u003e\n\u003cp\u003eHerbes de Provence belong in every Mediterranean kitchen, from ratatouille and vegetable quiches to mashed or fried potatoes.\u003c\/p\u003e\n\u003cp\u003eFor marinating grilled meats and fish, rub them in with \u003ca href=\"\/en\/collections\/olivenoel\"\u003efruity olive oil\u003c\/a\u003e a few hours beforehand. Kneaded into soft herb butter or sprinkled over roasted vegetables, focaccia, and pizza, they bring a taste of summer to your plate. They also add a Southern French touch to ragouts and goulash. Add the herbs toward the end of the cooking time or let them infuse in oil to best release their aroma. They pair perfectly with \u003ca href=\"\/en\/collections\/gewuerze\"\u003eother Mediterranean spices\u003c\/a\u003e as well.\u003c\/p\u003e\n\n\u003ch3\u003eEverything from Provence, by Vincent Mignérat\u003c\/h3\u003e\n\u003cp\u003eProvence Tradition has been producing Herbes de Provence in Avignon since 1987, right in the heart of the growing region.\u003c\/p\u003e\n\u003cp\u003eVincent Mignérat, director of the workshop and president of the herb association A.I.H.P., insists that every plant must be grown, harvested, dried, and cut in Provence. Just 100 percent Provençal tradition, as he calls it. Today, the name Provence Tradition stands for herbs that have nothing to hide regarding their origin.\u003c\/p\u003e\n\u003cp\u003eThis blend carries the Label Rouge, an official French quality seal awarded to the producers in 2003. It requires a minimum essential oil content of 2 percent, significantly higher than standard commercial blends. The recipe is also strictly defined: 27 percent each of oregano, rosemary, and savory, and 19 percent thyme. Only those who meet these rigorous standards may bear the red seal. You can taste that no shortcuts were taken with this aroma.\u003c\/p\u003e\n\n\u003ch3\u003eInto the oil when sautéing onions\u003c\/h3\u003e\n\u003cp\u003eAdd a teaspoon to the hot oil when sautéing onions to allow the essential oils to release and permeate the entire dish. Stored in a cool, dark, and tightly sealed place, the herbs will remain aromatic for months. Keep a small bowl of them by the stove, and Provence will always be just a teaspoon away in your kitchen. And if you would like to dive deeper into Southern French cuisine, you will find \u003ca href=\"\/en\/collections\/kraeuter\"\u003eother dried herbs\u003c\/a\u003e for your pots and pans in our shop.\u003c\/p\u003e","brand":"Provence Tradition","offers":[{"title":"30 g","offer_id":53071136522574,"sku":"047WIL5637","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kraeuter-der-provence-tradition.jpg?v=1750977893"},{"product_id":"tartuflanghe-trueffelsalz-mit-weissem-trueffel-90g","title":"Truffle salt with white truffle \u0026 flavoring","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle salt with white truffle, two treasures in one jar\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor its truffle salt with white truffle \u0026amp; aroma, Tartuflanghe combines Guérande salt from the French Atlantic with freeze-dried white truffle (Tuber magnatum Pico) – 0.3 percent dried corresponds to 1.5 percent of the fresh tuber. For risotto, fish, eggs, and bread and butter.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etruffle salt with white truffle\u003c\/strong\u003e \u0026amp; aroma from Tartuflanghe in a 90g jar is a meeting of two origins: grey Guérande salt from the French Atlantic coast carries genuine white truffle from Piedmont – gently freeze-dried to preserve the volatile aroma of the famous Alba tuber. Seasoning and refining happen here in a single pinch.\u003c\/p\u003e\n\u003ch3\u003eFreeze-dried and finely rounded\u003c\/h3\u003e\n\u003cp\u003eThe process is the highlight: Tartuflanghe freeze-dries the white truffle (Tuber magnatum Pico) and rounds off the salt with aroma. There is 0.3 percent dried truffle in the jar – that sounds modest, but corresponds to 1.5 percent of the fresh tuber, because the truffle loses mostly water when dried, but never character.\u003c\/p\u003e\n\u003cp\u003eThe base is Guérande salt, the famous grey sea salt from Brittany: moist, mineral-rich, and mild, harvested by hand from Atlantic salt marshes where salt farmers have worked with wooden rakes for centuries. Salt with history meets a world-famous tuber – a liaison only artisanal food crafters could create.\u003c\/p\u003e\n\u003cp\u003eWhy this specific salt? Because its slightly moist, coarse structure holds the truffle powder like a sponge holds scent: together in the jar, they form a seasoning that does not separate or evaporate. Stored in a dry place and kept tightly closed, the aroma remains vibrant for many months – longer than the jar typically lasts in practice.\u003c\/p\u003e\n\u003ch3\u003eFor risotto, eggs, and bread and butter\u003c\/h3\u003e\n\u003cp\u003eWhite truffle salt should be used at the end of cooking: over finished risotto, tagliolini with butter, or poached eggs. On pan-fried fish and light meat, it unfolds its fine, warm, garlic-like note, and on a simple slice of bread and butter, it shows how little a special moment needs to cost.\u003c\/p\u003e\n\u003cp\u003eSprinkle it over oven-roasted vegetables, mashed potatoes, and soft-boiled eggs – wherever warmth lifts the aroma without chasing it away. Even on fresh popcorn or a simple tomato with olive oil, the pinch of Alba shows its effect: suddenly, the familiar tastes like an occasion. Dosing sparingly pays off: one pinch replaces both salting and adding truffles. The earthier variety available is the \u003ca href=\"\/en\/products\/tartuflanghe-trueffelsalz-mit-schwarzem-trueffel-90g\"\u003etruffle salt with black truffle\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003ch3\u003eFrom the truffle family of Alba\u003c\/h3\u003e\n\u003cp\u003eBehind the jar is the Montanaro family: Domenica Bertolusso and Beppe Montanaro traded in fresh truffles in Alba from 1968, and their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine. In 1975, they founded Tartuflanghe in Piobesi d'Alba – today, their children Stefania and Paolo run the manufactory in the second generation.\u003c\/p\u003e\n\u003cp\u003eThe name says it all: Tartufo plus Langhe, truffle plus home region. For over 50 years, the house has worked with truffle hunters and their dogs – and developed those refinements early on that make the fleeting treasure shelf-stable: drying, grinding, preserving.\u003c\/p\u003e\n\u003cp\u003eYou can find more seasoning characters in our \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eHerbs \u0026amp; Seasoned Salts\u003c\/a\u003e category, and the entire Montanaro range on the \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Alba in your everyday spice drawer – one pinch is enough, and the plate speaks Italian! For all those who love white truffles but don't want to wait for autumn: it waits here in the jar, patient and available all year round.\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"90 g","offer_id":53071137145166,"sku":"047WIL39371","price":22.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Tartuflanghe-Trueffelsalz-weissen-Trueffeln-g.jpg?v=1750977914"},{"product_id":"old-texas-cowboy-ketchup-255ml","title":"Cowboy Ketchup","description":"\u003ch2 id=\"speakable-headline\"\u003eCowboy Ketchup with Jalapeño heat from the Wild West\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eOld Texas Cowboy Ketchup is a fruity, spicy ketchup with red jalapeños – tomatoey, zesty, with a gentle heat. Not your standard sweet ketchup from a squeeze bottle, but a tomato ketchup with character and a Texan wink.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCowboy Ketchup\u003c\/strong\u003e is a savory spiced ketchup that combines familiar tomato sweetness with the heat of red jalapeños. Old Texas crafts it using 53 percent tomato purée, brown cane sugar, and 14.5 percent jalapeño peppers. A dollop on the edge of your plate turns fries and burgers into a little ride through the prairie.\u003c\/p\u003e\n\n\u003ch3\u003eTomatoey, zesty, with a gentle heat\u003c\/h3\u003e\n\u003cp\u003eFirst you taste the ripe tomato, fruity and round, then the heat of the jalapeño slowly follows – never brutal, more like a pleasant tingle that makes you crave a third bite after the second. Anyone who knows spicy ketchup will guess it: there is real chili in here, not just a hint of pepper. The balance between sweet and spicy is perfectly maintained.\u003c\/p\u003e\n\u003cp\u003eCane sugar gives this spiced ketchup its fine sweetness, distilled vinegar its freshness, and garlic and onions its hearty depth. This makes it rounder and bolder than an ordinary tomato ketchup – fruity, piquant, and full-bodied. The red color glows as bright as a sunset over the plains. A ketchup that doesn't hide.\u003c\/p\u003e\n\n\u003ch3\u003eWith fries, burgers, and hot dogs\u003c\/h3\u003e\n\u003cp\u003eCowboy Ketchup loves everything that usually calls for ketchup and makes it a bit more exciting. Fries, burgers, and hot dogs are its best friends.\u003c\/p\u003e\n\u003cp\u003eIt also makes a great impression on scrambled eggs, on a sandwich, or as a dip for crispy chicken nuggets. Its place is on a cheeseburger, where the jalapeño heat wakes up the melted cheese. And for those who love Tex-Mex, add a spoonful over nachos or into your beans. Even day-old fries get a wake-up call from a quick dollop.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a deep, smoky flavor while grilling, set the \u003ca href=\"\/en\/products\/old-texas-original-bbq-sauce-455ml\"\u003eOriginal BBQ Sauce\u003c\/a\u003e on the table next to it or browse through our \u003ca href=\"\/en\/collections\/grillen\"\u003egrilling collection\u003c\/a\u003e. That way, everyone at the table has their favorite note close at hand.\u003c\/p\u003e\n\n\u003ch3\u003eA 170-year-old recipe from cowboy country\u003c\/h3\u003e\n\u003cp\u003eOld Texas tells the story of the Old West, when cowboys drove their cattle herds for hundreds of miles from El Paso to San Antonio and a good piece of meat always demanded a spicy accompaniment. Perhaps more than any other region, Texas stands for barbecue itself, and a fiery ketchup is naturally a staple on the table. Every recipe from the brand still rests on this 170-year-old foundation today.\u003c\/p\u003e\n\u003cp\u003ePure ingredients instead of artificial flavors, honest heat instead of gimmicks – just as Garry Sullivan, the chef behind the Old Texas recipes, once demonstrated in sunny California. Today, the brand is represented by Sydney \u0026amp; Frances from Cologne, bringing these American classics to us in Germany.\u003c\/p\u003e\n\u003cp\u003e\"Awaken your inner cowboy,\" winks Old Texas – meaning the courage for bold flavor. If you like this style, you can find \u003ca href=\"\/en\/collections\/old-texas-bbq-saucen\"\u003eall Old Texas sauces\u003c\/a\u003e side-by-side in our shop.\u003c\/p\u003e\n\n\u003ch3\u003eStir a spoonful into ground meat\u003c\/h3\u003e\n\u003cp\u003eWe like to put the 250 ml bottle on the table while grilling so everyone can decide for themselves how much fire their sausage can handle. Stirring a spoonful into ground meat adds a piquant kick to meatballs or Bolognese, and it provides a spicy note in homemade cocktail sauce.\u003c\/p\u003e\n\u003cp\u003eKids usually prefer it milder – a small drop will do for them, while the adults can help themselves more generously. Once opened, the ketchup stays good in the refrigerator for several weeks. This is how the Wild West tastes between two burger buns.\u003c\/p\u003e","brand":"Old Texas BBQ Saucen","offers":[{"title":"250 ml","offer_id":53071138324814,"sku":"049ALL0003","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/old-texas-cowboy-ketchup-usa.jpg?v=1750977947"},{"product_id":"stonewall-kitchen-spicy-tomato-salsa","title":"Spicy Tomato Salsa","description":"\u003ch2 id=\"speakable-headline\"\u003eSpicy Tomato Salsa by Stonewall Kitchen with Jalapeño\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSpicy Tomato Salsa by Stonewall Kitchen is the chunky, zesty tomato salsa for your Tex-Mex night. Jalapeño provides the heat, garlic and onion add savory depth, and cilantro layers on a fresh, citrusy note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpicy Tomato Salsa\u003c\/strong\u003e is the chunky tomato salsa from Stonewall Kitchen in York, Maine, designed as a dip for tortilla chips and a cold sauce for grilled dishes. The ingredient list is led by tomatoes, followed by white wine vinegar, jalapeño peppers, onions, garlic, lime, and cilantro.\u003c\/p\u003e\n\n\u003ch3\u003eZesty, fruity, and pleasantly chunky\u003c\/h3\u003e\n\u003cp\u003eThe tomatoes provide a fruity foundation along with their own acidity, the white wine vinegar extends it, and a touch of cane sugar balances both. It doesn't make the mixture sweet, just rounder.\u003c\/p\u003e\n\u003cp\u003eThe jalapeño peppers bring a heat that builds slowly and remains pleasant, while red chili flakes add a final kick. Lime and cilantro layer a fresh note on top, which is instantly recognizable in a Mexican sauce.\u003c\/p\u003e\n\u003cp\u003eTomatoes and onions are coarsely chopped in the jar, remaining visible on the chip. This chunkiness is exactly what sets it apart from smooth purees that slide right off a nacho. The reason the tomato doesn't fall apart is due to a firming agent made from calcium, which keeps the cell walls stable.\u003c\/p\u003e\n\n\u003ch3\u003eFor nachos, tacos, and the grill\u003c\/h3\u003e\n\u003cp\u003eAs a dip for tortilla chips, it is the centerpiece of any table, where everyone can dive in at once without needing a plate. Stuffed into a quesadilla or spread over tacos, it serves the same purpose.\u003c\/p\u003e\n\u003cp\u003eServed with grilled pork neck, bratwurst, on a burger, or alongside fried fish, it becomes a cold sauce that adds lightness to the meat. Spooned over scrambled eggs, in a bowl, or on a baked potato, it does the same, and stirred into browned ground beef, it becomes the base for a chili con carne in minutes.\u003c\/p\u003e\n\u003cp\u003eFor something fruitier and milder, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-mango-lime-salsa\"\u003eMango Lime Salsa\u003c\/a\u003e, and you can find the rest of Stonewall Kitchen's chunky jars under \u003ca href=\"\/en\/collections\/stonewall-kitchen-relish-salsa\"\u003eRelish and Salsa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eJalapeño and cilantro, the Mexican pair\u003c\/h3\u003e\n\u003cp\u003eThe jalapeño is named after the city of Xalapa in the state of Veracruz, where it has historically been traded, and sits in the lower-middle range of chilis at about 2,500 to 8,000 Scoville units.\u003c\/p\u003e\n\u003cp\u003eThis makes it hot enough to wake you up, yet mild enough for everyone at the table to enjoy. Its strength lies primarily in the light-colored membranes inside the pod. How much of these are included determines the intensity in the jar.\u003c\/p\u003e\n\u003cp\u003eCilantro is a polarizing herb, and it owes its \"soapy\" reputation to the same compounds that others perceive as fresh citrus peel. Stonewall Kitchen doses it noticeably but not overpoweringly, allowing the rest of the ingredients to shine.\u003c\/p\u003e\n\n\u003ch3\u003eBecomes instant guacamole with avocado\u003c\/h3\u003e\n\u003cp\u003eA large bowl of warm nachos in the middle, friends all around, melted cheese on top—the evening needs no further explanation.\u003c\/p\u003e\n\u003cp\u003eMash a ripe avocado, stir in two spoonfuls of salsa, and squeeze a bit of lime over it, and you'll have guacamole on the table in five minutes. Once opened, the Stonewall Kitchen jar keeps for several weeks in the refrigerator, making it ready whenever guests drop by spontaneously.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"454 g","offer_id":53071138849102,"sku":"049HER0055","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-spicy-tomato-salsa-a.jpg?v=1750977966"},{"product_id":"stonewall-kitchen-farmhouse-red-relish","title":"Farmhouse Red Relish","description":"\u003ch2 id=\"speakable-headline\"\u003eFarmhouse Red Relish by Stonewall Kitchen, red and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFarmhouse Red Relish by Stonewall Kitchen is a chunky relish made from red bell peppers, onions, and white wine vinegar, bright red and distinctly tart. Less sugar than in a chutney makes it light, and the pieces remain palpable instead of breaking down into a mash.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFarmhouse Red Relish\u003c\/strong\u003e is the fruity, tart pepper relish from Stonewall Kitchen in York on the coast of Maine, made for burgers, hot dogs, and anything off the grill. Red bell peppers lead the ingredient list, followed by onions, sugar, and white wine vinegar, while the heat remains a mere suggestion.\u003c\/p\u003e\n\n\u003ch3\u003eBright red, chunky, with lively acidity\u003c\/h3\u003e\n\u003cp\u003eIt glows deep red in the jar, distinctly chunky, with visible pieces of vegetables in a clear, glossy brine. Upon opening, the scent of vinegar and cooked vegetables rises, friendly and clear, without the sweetness of a fruit spread.\u003c\/p\u003e\n\u003cp\u003eThe red bell pepper provides mild fruitiness, onions add a savory depth underneath, and the white wine vinegar keeps everything fresh and bright. Sugar is only the fourth ingredient, which is why it tastes tart rather than sweet, more like pickled vegetables than jam. Those who taste carefully will find a small, warm hint of heat behind the acidity.\u003c\/p\u003e\n\u003cp\u003eThe pieces remain loosely separated, and the spoon lifts them out individually.\u003c\/p\u003e\n\n\u003ch3\u003eThe relish for burgers, hot dogs, and cheese boards\u003c\/h3\u003e\n\u003cp\u003eIts color looks good wherever freshness and acidity are called for.\u003c\/p\u003e\n\u003cp\u003eBurgers and hot dogs wear it just as well as grilled steak, chicken, or fish, and it stands as a fresh counterpoint alongside cold roasts. On a cheese board, it adds a tart note next to mild soft cheese, and it does the same job in a sandwich or as a dip for toasted bread.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into cream cheese or a vinaigrette to give both color and bite. It also goes better with scrambled eggs in the morning than one might expect. For a bratwurst off the grill or roasted corn on the cob, it provides the acidity that cuts through the heaviness of the fat.\u003c\/p\u003e\n\n\u003ch3\u003eWhat distinguishes a relish from a chutney\u003c\/h3\u003e\n\u003cp\u003eIn English, the word \"relish\" implies a seasoning or condiment.\u003c\/p\u003e\n\u003cp\u003eIn American country cooking, the term refers to finely chopped vegetables that are pickled in vinegar and only cooked briefly. A chutney is allowed to simmer long and sweet until the fruit breaks down softly; a relish stays in the pot for a short time and therefore retains its bite and color. This is exactly how you recognize it on the spoon. On the farms of New England, this was long the way to bring the summer's surplus through the winter.\u003c\/p\u003e\n\u003cp\u003eStonewall Kitchen offers the pair in red and green, one fruity and round, the other cucumber-fresh. This is how Stonewall Kitchen has placed two colors and two characters side by side on the shelf.\u003c\/p\u003e\n\n\u003ch3\u003eColor among the brown sauces\u003c\/h3\u003e\n\u003cp\u003eNext to the steak on the grill lies a dollop of bright red, and the jar smells sweet and tart to match. Fruity, savory, a little bit spicy: this is how even heavy meat gets a bright note. Once opened, it belongs in the refrigerator and will stay crisp for several weeks. If you are hosting many guests, place it right on the table so everyone can help themselves.\u003c\/p\u003e\n\u003cp\u003eIt gets cucumber-like and greener with the \u003ca href=\"\/en\/products\/stonewall-kitchen-farmhouse-green-relish\"\u003eFarmhouse Green Relish\u003c\/a\u003e. Both can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-relish-salsa\"\u003eRelish and Salsa\u003c\/a\u003e, alongside the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"454 g","offer_id":53071139045710,"sku":"049HER0049","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-farmhouse-red-relish.jpg?v=1750977973"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cape-herb-ghost-chili.jpg?v=1750978042"},{"product_id":"stonewall-kitchen-garlic-teriyaki-sauce-marinade","title":"Garlic Teriyaki Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eGarlic Teriyaki Sauce by Stonewall Kitchen, salty-sweet\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGarlic Teriyaki Sauce by Stonewall Kitchen is a thin marinade made from soy sauce, brown sugar, and honey, in which garlic plays the leading role. On a hot grill, it dries into a shiny glaze that coats poultry, beef, and vegetables.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGarlic Teriyaki Sauce\u003c\/strong\u003e is the bold teriyaki marinade from Stonewall Kitchen in Maine, in the northeastern U.S., made for marinating, glazing, and seasoning in the wok. The ingredient list is short, led by soy sauce, brown sugar, and apple cider vinegar. Garlic accounts for a good eighth of the total volume.\u003c\/p\u003e\n\n\u003ch3\u003eSalty soy depth, honey sweetness, robust bulb\u003c\/h3\u003e\n\u003cp\u003eIt pours from the spoon dark and thin, almost like soy sauce, and makes its presence known the moment you open the bottle.\u003c\/p\u003e\n\u003cp\u003eThe soy sauce provides the salty base, brown sugar and honey offer a sweet counterpoint, and apple cider vinegar keeps both in balance. The garlic is at the heart of it all and remains noticeable until the very last bite—savory and rounded rather than biting. Modified food starch thickens the sauce just enough so that it adheres to the meat. As it heats, the water evaporates, leaving behind a deep, dark brown sheen.\u003c\/p\u003e\n\u003cp\u003eBecause the consistency remains thin, it penetrates deeply in a short amount of time, and one or two tablespoons are enough for an entire portion. Any leftovers, boiled down in a pan with a little water, become a sauce that clings to noodles.\u003c\/p\u003e\n\n\u003ch3\u003eMarinade for skewers, stir-fries, and grilled vegetables\u003c\/h3\u003e\n\u003cp\u003eIts primary stage is as a marinade, but it can also serve as a glaze, a dip, and a seasoning for the wok.\u003c\/p\u003e\n\u003cp\u003eChicken thighs, beef steaks, or salmon soaked in it for a few hours before hitting the grill will pick up both seasoning and color. Tossing zucchini, eggplant, and bell peppers in it, grilling them briefly, and serving them with warm white bread makes a side dish that is filling enough on its own.\u003c\/p\u003e\n\u003cp\u003eDrizzled over rice, noodles, or stir-fried vegetables, it adds Far Eastern flavor to the plate in seconds. Firm tofu and large king oyster mushrooms also readily absorb it and come off the grill with significantly more flavor.\u003c\/p\u003e\n\n\u003ch3\u003eTeriyaki means shine and grill\u003c\/h3\u003e\n\u003cp\u003eTeriyaki is composed of two Japanese words: \"teri\" stands for shine, \"yaki\" for grilling and roasting.\u003c\/p\u003e\n\u003cp\u003eThe name describes a technique rather than a specific recipe: meat or fish is cooked in a sweet and salty sauce until it reduces to a shiny coating. In Japan, sweet rice wine is usually added; at Stonewall Kitchen, honey and brown sugar take on this role.\u003c\/p\u003e\n\u003cp\u003eThe garlic is Stonewall Kitchen’s personal signature, turning the Japanese concept into an American sauce that is equally at home in the wok.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted aroma, soy, and a bowl of rice\u003c\/h3\u003e\n\u003cp\u003eWhen chicken skewers glisten on the grill and the marinade caramelizes, it has its moment: a brushstroke, a sizzle, and the aroma drifts through the garden. Add a bowl of rice, and a simple barbecue evening becomes a little feast.\u003c\/p\u003e\n\u003cp\u003eIf you aren't firing up the grill, you can sear the skewers in a pan and deglaze them with a splash of marinade at the end. Once opened, the bottle will keep for several weeks if refrigerated.\u003c\/p\u003e\n\u003cp\u003eFor something nuttier and more delicate, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-sesame-ginger-teriyaki-sauce\"\u003eSesame Ginger Teriyaki Sauce\u003c\/a\u003e. Alongside are the \u003ca href=\"\/en\/collections\/stonewall-kitchen-grill-bbq-saucen\"\u003egrill and BBQ sauces\u003c\/a\u003e, and the rest of our inventory features the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071141405006,"sku":"049HER0047","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-garlic-teriyaki-sauce.jpg?v=1750978045"},{"product_id":"stonewall-kitchen-habanero-mango-aioli","title":"Habanero Mango Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eHabanero Mango Aioli by Stonewall Kitchen, fruity and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHabanero Mango Aioli by Stonewall Kitchen is the fieriest mayonnaise in the range, built on rapeseed oil and egg and sharpened with an oil made from Habanero peppers. Mango concentrate, tomato, and raisins provide the fruitiness underneath, which carries the fire instead of extinguishing it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHabanero Mango Aioli\u003c\/strong\u003e is the spicy mayonnaise from Stonewall Kitchen in Maine, USA. In the 500-gram jar, the Habanero oil sits on a creamy base of rapeseed oil, egg, and white wine vinegar, with added tomato, cane sugar, and a hint of curry for a dark spice.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fruit, then the fire\u003c\/h3\u003e\n\u003cp\u003eRich orange, thick and glossy, it looks completely harmless on the spoon at first. The color comes from the ingredients themselves—tomato, curry, and the reduced fruit.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it begins with sweetness, carried by cane sugar and mango concentrate, to which the raisins add a darker, almost dried-fruit note. Tomato and vinegar provide the acidity, while the curry brings a broad warmth.\u003c\/p\u003e\n\u003cp\u003eAnd then the Habanero kicks in—slowly, steadily, and it stays. The heat builds over several seconds, warming rather than stinging, and only fades long after it's time for the next bite. This exact long-lasting arc is what distinguishes it from a chili sauce that is loud for a moment and then has nothing more to say.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, with fries, next to grilled food\u003c\/h3\u003e\n\u003cp\u003eIts place is wherever something savory can handle a sweet-and-spicy counterpart.\u003c\/p\u003e\n\u003cp\u003eA streak on a burger, a dollop next to fries and sweet potato wedges, a spoonful with grilled meat or shrimp: that’s how it’s used. It also makes an appearance on toasted bread, in wraps, or alongside nachos.\u003c\/p\u003e\n\u003cp\u003eFish tacos, grilled corn, and cheese sandwiches get a noticeable lift from it, and when folded into warm potato cubes, it becomes a dressing for a summer salad. Because the pepper means business, start with half a teaspoon and stir it with some plain yogurt or cream cheese to mellow it out.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/stonewall-kitchen-chipotle-aioli-chili-mayo\"\u003eChipotle Aioli\u003c\/a\u003e is significantly smokier and much milder. The entire range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eaiolis and mayonnaises\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy heat travels further in oil\u003c\/h3\u003e\n\u003cp\u003eCapsaicin, the substance behind all chili heat, dissolves in fat and hardly at all in water.\u003c\/p\u003e\n\u003cp\u003eStonewall Kitchen therefore steeps the peppers in olive oil first and then stirs this oil into the mayonnaise. The fat distributes the heat evenly throughout the spoonful rather than letting it flash in individual spikes, while simultaneously making it last longer.\u003c\/p\u003e\n\u003cp\u003eFor the same reason, a glass of water afterward helps very little, whereas milk, yogurt, or a piece of bread helps much more. The Habanero itself comes from the Yucatán Peninsula and the Caribbean, where its floral, almost apricot-like aroma has been prized for centuries.\u003c\/p\u003e\n\n\u003ch3\u003eThe most popular in the range, and by design\u003c\/h3\u003e\n\u003cp\u003eAmong the mayonnaises from this brand, most of our customers reach for this exact jar, even though it is the spiciest on the shelf. At a barbecue, a dollop on a steaming burger is enough, and everything else takes care of itself. Once opened, the jar should be kept refrigerated and will last for several weeks. You can find the other varieties that Stonewall Kitchen stirs up in Maine in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141470542,"sku":"049HER0030","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-habanero-mango-aioli.jpg?v=1750978047"},{"product_id":"stonewall-kitchen-roasted-garlic-aioli","title":"Gebratene Knoblauch-Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eRoasted Garlic Aioli by Stonewall Kitchen, creamy and mild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRoasted Garlic Aioli by Stonewall Kitchen is the house's signature garlic mayonnaise, defined by slow-roasted cloves and a garlic oil made from olive oil. It tastes warm and sweet rather than sharp, making it suitable for almost any dish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRoasted Garlic Aioli\u003c\/strong\u003e is the creamy garlic mayonnaise from Stonewall Kitchen, based in Maine in the northeastern United States. In the 500-gram jar, the roasted clove sits on a base of canola oil, egg, and white wine vinegar, with mustard powder added to give it a hint of zest.\u003c\/p\u003e\n\n\u003ch3\u003eThick, light, and warm with roasted clove\u003c\/h3\u003e\n\u003cp\u003eIt sits thick and glossy in the jar, light like a fine mayonnaise, and smells of the oven rather than a cutting board.\u003c\/p\u003e\n\u003cp\u003eThe aroma is that of a clove that has spent a long time in the oven: warm, sweet, and slightly nutty. Roasting takes the bite out of the clove and leaves its sweetness, so it remains mild in the mouth and disappears just as mildly.\u003c\/p\u003e\n\u003cp\u003eThe mayonnaise provides the full, creamy foundation, the garlic oil adds a second, finer layer, and the mustard powder provides that final touch of zest. A mild depth remains on the tongue, which carries for a long time without ever becoming overpowering. It falls from the spoon heavily and in soft waves, dense enough to cling to a hot potato wedge.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, wedges, and sandwiches\u003c\/h3\u003e\n\u003cp\u003eIts greatest strength is anything crispy coming out of the deep fryer or off the baking sheet.\u003c\/p\u003e\n\u003cp\u003eFries, wedges, and roasted potatoes are its closest circle, and you can dip them straight in without hesitation. On a burger, it does the job of both ketchup and mayonnaise; in a wrap, it adds zest; and with roasted vegetables and fried fish, it adds richness. It has also long had a permanent place at the table alongside baked cauliflower and fish sticks.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into warm potato salad, and it will bind it and make it taste like more. Thinned with a little lemon juice, it becomes a dressing for leafy salads, and with chopped herbs, a quick sauce for boiled eggs or asparagus.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/stonewall-kitchen-basilikum-pesto-aioli\"\u003eBasil Pesto Aioli\u003c\/a\u003e is fresher, greener, and significantly more herbaceous. You can find all other varieties in our \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaises\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eHow a sharp clove turns into a sweet bulb\u003c\/h3\u003e\n\u003cp\u003eThe sharpness of raw garlic cloves only develops when cut, when two separate substances in the cell meet.\u003c\/p\u003e\n\u003cp\u003eThe resulting allicin is what stings so sharply and lingers for hours, and this exact substance cannot withstand prolonged heat. In the oven, it breaks down while the sugars contained within slowly brown, leaving behind a soft, sweet, almost caramel-like bulb.\u003c\/p\u003e\n\u003cp\u003eThe entire character of this jar is based on this transformation. Aioli itself originates from Provence, where it is classically made from garlic, egg yolk, lemon, and olive oil in a mortar, and Stonewall Kitchen translates this concept into a spreadable mayonnaise for everyday use.\u003c\/p\u003e\n\n\u003ch3\u003eFor the Friday when no one wants to cook\u003c\/h3\u003e\n\u003cp\u003eA bowl of wedges from the oven, a dollop on the side, and dinner is sorted on a tired Friday. This jar sits in the fridge exactly for such evenings, where it belongs after opening and keeps for several weeks. If you like, spread it thick on a steak sandwich and top with caramelized onions. The \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e shows what else they have to offer for your kitchen.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141568846,"sku":"049HER0048","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-roasted-garlic-aioli.jpg?v=1750978052"},{"product_id":"stonewall-kitchen-basilikum-pesto-aioli","title":"Basil Pesto Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eStonewall Kitchen Basil Pesto Aioli with Pine Nuts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eStonewall Kitchen's Basil Pesto Aioli is a green garlic mayonnaise infused with ready-made basil pesto. Parmesan provides a salty edge, pine nuts and ground walnuts add body, and a splash of lemon keeps the cream vibrant.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBasil Pesto Aioli\u003c\/strong\u003e is the creamy herb mayonnaise from Stonewall Kitchen in York, Maine, crafted for fish, chicken, and any elevated sandwich. Canola oil and egg form the base, blended with basil, garlic, Parmesan, pine nuts, and walnuts.\u003c\/p\u003e\n\n\u003ch3\u003eGreen, garlicky, and nutty\u003c\/h3\u003e\n\u003cp\u003eBasil and garlic set the tone, Parmesan brings the saltiness, and the ground walnuts add a subtle bitterness underneath that makes the flavor profile sophisticated.\u003c\/p\u003e\n\u003cp\u003eDijon mustard and mustard powder provide a sharp kick, while white wine vinegar and lemon provide contrast, ensuring the cream remains light despite the canola oil. The herbal notes linger on the palate much longer than a standard mayonnaise. Beyond the basil itself, the ingredient list includes basil oil, giving the herb twice the impact.\u003c\/p\u003e\n\u003cp\u003eIt is thick and spreadable in the jar, holding its shape when applied instead of running off the bread. Its green color resembles the muted olive tone of freshly made pesto.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, chicken, and sandwiches\u003c\/h3\u003e\n\u003cp\u003eOne to two tablespoons are sufficient, as the garlic and Parmesan are bold enough to carry an entire plate.\u003c\/p\u003e\n\u003cp\u003ePan-seared salmon, sautéed scampi, crispy chicken, and a simple tomato sandwich are its best companions. It also works as a dip for roasted potatoes and vegetable sticks, and a spoonful stirred into lukewarm pasta salad instantly adds herbal depth. In wraps and on burgers, it takes the place of mayonnaise while adding an extra punch of flavor.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for pure garlic flavor, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-roasted-garlic-aioli\"\u003eRoasted Garlic Aioli\u003c\/a\u003e, and explore the rest of the Stonewall Kitchen range under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaise\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the walnut sits alongside the pine nut\u003c\/h3\u003e\n\u003cp\u003eThe classic Genovese pesto relies on pine nuts, which are soft, mild, and slightly resinous, primarily used to give the sauce a creamy consistency.\u003c\/p\u003e\n\u003cp\u003eA few coastal miles away, Liguria stirs its \u003ci\u003esalsa di noci\u003c\/i\u003e from walnuts, and Stonewall Kitchen incorporates this second tradition into their jar. The ground walnut provides tannins that give the basil structure, preventing the cream from tasting solely like herb-infused oil.\u003c\/p\u003e\n\u003cp\u003eThe Parmesan does its part as well. As a long-aged hard cheese, it provides not only salt but also the savory depth that a simple emulsion of oil and egg would lack. The egg yolk, in turn, binds the oil and water, ensuring the aioli remains stable even after weeks in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eStir it smooth for effortless spreading\u003c\/h3\u003e\n\u003cp\u003eOn a summer evening, a dollop served next to crispy roasted vegetables or on warm ciabatta releases the scent of basil with every bite.\u003c\/p\u003e\n\u003cp\u003eStir it until smooth before serving to make it easier to spread and enhance its color. By thinning it out with a little yogurt, a spoonful can be transformed into a sauce for steamed asparagus or cold roast meat the next day. Once opened, the Stonewall Kitchen jar belongs in the refrigerator, and any leftovers are just as perfect with a breakfast egg as they are in herb curd.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141863758,"sku":"049HER0065","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-basilikum-pesto-aioli.jpg?v=1750978062"},{"product_id":"stonewall-kitchen-chipotle-aioli-chili-mayo","title":"Chipotle Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eChipotle Aioli by Stonewall Kitchen, smoky and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eStonewall Kitchen's Chipotle Aioli is the company's smoky chili mayonnaise, where marinated chipotle peppers meet a base of rapeseed oil and egg. The heat remains mild and rounded, while the smoky aroma sets the tone.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChipotle Aioli\u003c\/strong\u003e is the smoky chili mayonnaise from Stonewall Kitchen in Maine, in the northeastern United States. Inside the 500-gram jar, chipotle peppers are packed in their marinade of tomato purée, vinegar, and onion, along with white wine vinegar, garlic powder, mustard powder, and paprika.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, mild heat, and a velvety base\u003c\/h3\u003e\n\u003cp\u003eIt is light orange and dense in the jar, and the warm scent of smoked chili hits you as soon as you open it.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the velvety mayonnaise, then the smoke settles over it, broad and calm like over a cooled fire pit. The heat follows only afterwards and remains as a warmth that stays in the mouth without being overbearing. Anyone trying it straight from a spoon will quickly notice that fire is not the main attraction here.\u003c\/p\u003e\n\u003cp\u003eBehind that, the marinade with tomato and onion makes itself known, the white wine vinegar pulls a fine acidity through, and the garlic powder rounds it all off. The smoke lingers longest on the tongue, which clearly distinguishes it from a merely spicy sauce.\u003c\/p\u003e\n\n\u003ch3\u003eOn the burger, with fries, next to grilled food\u003c\/h3\u003e\n\u003cp\u003eIts place is wherever something comes off the grill or calls for a robust dip.\u003c\/p\u003e\n\u003cp\u003eIt makes an appearance on a burger, as a dip for fries and sweet potato wedges, or alongside grilled corn and steak. It also proves itself on toasted bread, in a wrap, and as a secret ingredient in a Mexican-inspired dish.\u003c\/p\u003e\n\u003cp\u003eFish tacos and breaded chicken strips gain direction from it, and a spoonful stirred into sour cream creates a milder dip for a crowd. A dollop is enough because the smoke carries far and elevates the whole plate. It is just as ready for baked potatoes, roasted cauliflower, and pot beans as it is for a barbecue evening.\u003c\/p\u003e\n\u003cp\u003eFrom the same range by the company comes the \u003ca href=\"\/en\/products\/stonewall-kitchen-smoky-barbecue-aioli\"\u003eSmoky Barbecue Aioli\u003c\/a\u003e. Everything else from this range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaises\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe pepper that goes into the jar already marinated\u003c\/h3\u003e\n\u003cp\u003eIn the Aztec language of Nahuatl, chipotle means \"smoked chili,\" and the name describes exactly what it is.\u003c\/p\u003e\n\u003cp\u003eFor this mayonnaise, the peppers are not added dry, but in their marinade of tomato purée, vinegar, onion, and spices, known in Mexico as adobo. This marinade is a spicy pickling sauce that adds acidity and salt to the pepper and softens its aroma.\u003c\/p\u003e\n\u003cp\u003eThat is precisely why the smoke here feels resolved and round instead of dusty, which easily happens with plain powder. Stonewall Kitchen additionally adds paprika, which contributes color and a subtle sweetness without increasing the heat. In the end, it tastes like a wood fire and is still mild enough for everyone at the table.\u003c\/p\u003e\n\n\u003ch3\u003eA dollop of smoke on a steaming burger\u003c\/h3\u003e\n\u003cp\u003eOn a barbecue evening, it shows its true purpose when the burger is still steaming and a spoonful on top slowly starts to soften. The scent of a wood fire, a gentle warmth on the tongue, and a well-chilled drink—this moment needs nothing more. Tightly closed and kept in the fridge, the opened jar will last for several weeks for the next plate. To see what other jars Stonewall Kitchen creates, check out the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"276 g","offer_id":53071141962062,"sku":"049HER0062","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-chipotle-aioli-chili-mayo.jpg?v=1750978065"},{"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-flor-de-sal-meersalz-150g","title":"Fleur de Sel – Sea Salt","description":"\u003ch2 id=\"speakable-headline\"\u003eFlor de Sal from Altes Gewürzamt, flower of salt from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFlor de Sal from Altes Gewürzamt is the hand-harvested top layer of sea salt from Portugal. Delicate, slightly moist flakes rest on steak, tomato, and butter, providing a crunchy bite.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFlor de Sal\u003c\/strong\u003e is the finishing salt, packaged by Altes Gewürzamt in Klingenberg am Main in a 150-gram tin. The name translates to \"flower of salt\" and refers to the thin skin of crystals that forms on the surface of the salt pans on calm, hot days.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate, crunchy, and mild\u003c\/h3\u003e\n\u003cp\u003eBetween your fingertips, the flakes crumble into fine leaves that taste mild and pure, with a clear minerality.\u003c\/p\u003e\n\u003cp\u003eDelicate, crunchy, mild: These flakes are not meant to be cooked with, but rather sprinkled over the finished dish at the very end. They are naturally slightly moist, which is exactly their hallmark.\u003c\/p\u003e\n\u003cp\u003eBecause they retain a trace of seawater, they cling to meat, tomatoes, and butter instead of sliding off the plate. Product that pours like dry sand does not have this origin.\u003c\/p\u003e\n\u003cp\u003eIn the salt marshes along the Portuguese Atlantic coast, seawater flows over shallow basins where the sun and wind slowly thicken it. Only on calm, hot days does that paper-thin crystal skin form on the surface, which is skimmed off by hand that same evening before it sinks. What is collected is a fraction of what the basin floor yields.\u003c\/p\u003e\n\n\u003ch3\u003eAs a crowning touch on steak and tomato\u003c\/h3\u003e\n\u003cp\u003eThis salt is intended for special moments, as steak, ripe tomatoes, avocado, and even chocolate desserts showcase its delicate flakes beautifully.\u003c\/p\u003e\n\u003cp\u003eOver a seared steak, it acts as a crunchy crown, with every individual flake noticeable. The meat receives its seasoning only once it has come out of the pan and rested, as this allows it to sit on top rather than disappearing into the hot crust.\u003c\/p\u003e\n\u003cp\u003eTomato with olive oil, soft-boiled eggs, roasted pumpkin, and dark chocolate can all handle the same pinch, as a grain in sweets truly brings out the sweetness. A level teaspoon is sufficient for four plates.\u003c\/p\u003e\n\u003cp\u003eIt should never go into a grinder, however, as the moist flakes will clog the mechanism, and the grinding process would turn them into ordinary salt anyway. For ingredients that disappear into water, dough, or sauce, you can use coarser varieties; our \u003ca href=\"\/en\/products\/ingo-holland-grobes-meersalz-1kg\"\u003ecoarse sea salt\u003c\/a\u003e is available for that, and those who prefer to hear their flakes crunch can opt for the \u003ca href=\"\/en\/products\/ingo-holland-jozo-gourmetsalz-100g\"\u003egourmet pyramid salt flakes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHand-harvested for Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eAuthentic Flor de Sal forms on only a few days a year, and the harvest depends entirely on the weather. This is exactly the type of product Altes Gewürzamt looks for for its tins.\u003c\/p\u003e\n\u003cp\u003eThose harvesting work against the clock, as the skin only lasts for a few hours before it sinks to the bottom and turns into ordinary grains. Therefore, this harvest remains scarce every season, regardless of how large the salt marshes are.\u003c\/p\u003e\n\u003cp\u003eThe 150 grams last a long time, as this salt is measured in flakes rather than spoonfuls. Rubbed between two fingers over the plate, it distributes finely while remaining perceptible.\u003c\/p\u003e\n\u003cp\u003eIt can be found at Altes Gewürzamt in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003eselection of salts and seasoned salts\u003c\/a\u003e, alongside 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":"150 g","offer_id":53071142879566,"sku":"047ING0008","price":8.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-flor-de-sal-meersalz-150g.jpg?v=1750978094"},{"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-grobes-meersalz-1kg","title":"coarse sea salt","description":"\u003ch2 id=\"speakable-headline\"\u003eCoarse sea salt from Altes Gewürzamt for the pot and mill\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCoarse sea salt from Altes Gewürzamt is a coarse-grained salt from Portuguese salt pans, packaged in a one-kilogram bag. The thick crystals dissolve slowly, ensuring even seasoning—whether in pasta water or in a crust over fish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCoarse sea salt\u003c\/strong\u003e is the everyday salt from Altes Gewürzamt in Klingenberg am Main, harvested on the Portuguese Atlantic coast and packaged in a one-kilo bag. There is only one word on the list of ingredients, and in the kitchen, these grains are used for everything that is cooked with salt.\u003c\/p\u003e\n\n\u003ch3\u003eCoarse-grained, pure, and mineral-rich\u003c\/h3\u003e\n\u003cp\u003eBetween the fingers, the grains feel angular and dry, and they pour heavily, as good salt should. The taste is pure and full-bodied, with the minerality that only seawater provides.\u003c\/p\u003e\n\u003cp\u003eCoarse-grained, pure, robust: this is the foundation of everyday cooking, and just a few grains provide plenty of seasoning. A thick crystal takes longer to dissolve and therefore seasons evenly rather than all at once. Fine powder, on the other hand, disappears immediately and easily tempts you to over-season.\u003c\/p\u003e\n\u003cp\u003eIn the salt pans, both types are produced side by side. A gossamer-thin crust of crystals forms on the water's surface, which is skimmed off by hand, while the coarse grains grow on the bottom of the basin over several weeks. After drying, it is raked together, washed, and filled into bags.\u003c\/p\u003e\n\n\u003ch3\u003eSea salt for pasta water and salt crusts\u003c\/h3\u003e\n\u003cp\u003eIts place is in bubbling pasta water, which should taste of good sea salt. Calculate about ten grams per liter and season only when the water is boiling, as the pasta only absorbs its flavor from there. Anything added later as a sauce only affects the exterior.\u003c\/p\u003e\n\u003cp\u003eFor a salt crust, mix the entire kilo bag with two egg whites and a little water to create a damp snow-like consistency. Use this to coat a whole fish and place it in the oven. The shell hardens, keeping the juices in the meat, and is cracked open at the table with the back of a spoon.\u003c\/p\u003e\n\u003cp\u003eCoarseness is also an advantage in a mill, as fine grains tend to clump in the mechanism, while thick crystals are caught cleanly. Potatoes, soups, and braised dishes are its domain—anything that has time. For the finishing touch on the plate, it is better to use the \u003ca href=\"\/en\/products\/ingo-holland-flor-de-sal-meersalz-150g\"\u003eFlor de Sal\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/ingo-holland-jozo-gourmetsalz-100g\"\u003eGourmet salt in pyramid flakes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Portuguese salt pans to Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eGood sea salt relies on its purity, because the cleaner it is harvested, the clearer it tastes later on the plate. This is exactly what Altes Gewürzamt ensures, even with the simplest salt on the shelf.\u003c\/p\u003e\n\u003cp\u003eOn the Atlantic coast, the sun and wind have been working the same way for centuries, and the alternation of hot days and a steady breeze determines how quickly the basins thicken. A wet summer reduces the harvest, a dry one makes it plentiful, and this salt requires no more craftsmanship than that.\u003c\/p\u003e\n\u003cp\u003eA kilo sounds like a lot, but it is quickly used up in a kitchen, and it cannot spoil. A handful in an open dish next to the stove can be grabbed rather than poured while cooking. Keep the rest sealed and dry, as these grains will absorb any moisture from the air.\u003c\/p\u003e\n\u003cp\u003eOn the Altes Gewürzamt shelf, the bag can be found in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003esalt and seasoned salt selection\u003c\/a\u003e, alongside 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":"1 kg","offer_id":53071143240014,"sku":"047ING0019","price":8.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-grobes-meersalz-1kg.jpg?v=1750978107"},{"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-gewuerzsalz-poivres-rares-160g","title":"Rare Pepper Seasoning Salt","description":"\u003ch2 id=\"speakable-headline\"\u003ePoivres Rares seasoned salt from Altes Gewürzamt, ready to use\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePoivres Rares seasoned salt from Altes Gewürzamt is Mediterranean sea salt with three rare varieties from the pepper family, crushed and ready to use for seasoning. Black pepper, long pepper, and cubeb pepper meet pure minerality, making it perfect for steaks, baked potatoes, and tomatoes.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePoivres Rares seasoned salt\u003c\/strong\u003e is a seasoned salt from Altes Gewürzamt in Klingenberg am Main, packaged in a tin containing 160 grams. Mediterranean sea salt heads the list of ingredients, accompanied by coarsely crushed black pepper, long pepper, and cubeb pepper.\u003c\/p\u003e\n\n\u003ch3\u003eSalty, peppery, complex\u003c\/h3\u003e\n\u003cp\u003ePoivres Rares has a spicy and complex aroma, as three rare varieties combine with Mediterranean sea salt.\u003c\/p\u003e\n\u003cp\u003eOn a hot baked potato, the bold spice of the black peppercorn, the sweet warmth of the long pepper, and the fruity, tart notes of the cubeb merge with the minerality of the salt. Salty, peppery, complex: you get a mill and a shaker in one single tin.\u003c\/p\u003e\n\u003cp\u003eSea salt is listed first in the ingredients, and that is not just a formality. This blend is a salt with pepper, which is why you should dose it like a shaker and not like a spice mill. It is harvested in shallow basins where seawater evaporates under the sun and wind until the crystals remain.\u003c\/p\u003e\n\n\u003ch3\u003eOn steak and baked potatoes\u003c\/h3\u003e\n\u003cp\u003eThis seasoning is certainly convenient, as it works wonders on steaks, baked potatoes, tomatoes, and anything else that calls for both salt and pepper.\u003c\/p\u003e\n\u003cp\u003eGenerously sprinkled over a seared steak, it eliminates the need for two separate mills, and it is just as perfect on halved tomatoes with olive oil. When added to the dish at the end, the aromas of the peppercorns remain fresh.\u003c\/p\u003e\n\u003cp\u003eSalt can do more than just taste salty. It dissolves in the juices of the meat and carries essential oils to places where a dry spice alone could never reach. This is why a crushed seasoned salt affects meat differently than two separate mills, even though it contains nothing else.\u003c\/p\u003e\n\u003cp\u003eBecause the blend contains salt, you should season in small steps and taste in between before adding more. However, it is not suitable for brines, bread dough, or curing, as those require \u003ca href=\"\/en\/products\/ingo-holland-grobes-meersalz-1kg\"\u003ecoarse sea salt\u003c\/a\u003e measured precisely by the gram.\u003c\/p\u003e\n\n\u003ch3\u003eCrushed and blended at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eA good seasoned salt relies on the quality of its grains, because the finer the varieties, the more complex the result. Altes Gewürzamt collects exactly such rarities.\u003c\/p\u003e\n\u003cp\u003ePoivres Rares is French for \"rare peppers,\" and the name delivers on its promise, as two of the three varieties are not found on any supermarket shelf. It brings a small rarity to your table that looks like ordinary salt yet tastes entirely different.\u003c\/p\u003e\n\u003cp\u003eThe reason for this lies in the history of trade. In the Middle Ages, cubeb and long pepper were found in every well-stocked European kitchen, only to disappear when maritime trade brought in common goods in bulk. Both season dishes with more warmth and herbal character than what is found in most mills today; the \u003ca href=\"\/en\/products\/ingo-holland-kubeben-pfeffer-50g\"\u003ecubeb pepper\u003c\/a\u003e shows exactly how one of them tastes on its own.\u003c\/p\u003e\n\u003cp\u003eAt Altes Gewürzamt in Klingenberg am Main, everything is crushed and mixed by hand, without any colorings or artificial flavorings. This tin belongs in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003esalt and seasoned salt selection\u003c\/a\u003e, a category within 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":"160 g","offer_id":53071146025294,"sku":"047ING30308","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-gewuerzsalz-poivres-rares.jpg?v=1750978202"},{"product_id":"koenigskind-orangen-chutney","title":"Orange Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eTart, sweet, and spicy: the crowning touch for duck breast and Manchego\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKönigskind Orange Chutney is a tart, sweet, and spicy specialty made from 55% bitter oranges, refined with onions, lemon juice, a pinch of chili, and fine spices – handmade by Uwe König in his small gourmet manufactory in the Oberberg region. A wonderful companion to duck breast, game poultry, and strong cheeses like Manchego or aged mountain cheese.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eOrange Chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a tart, sweet, and spicy specialty from the Oberberg region. With 55% oranges, sugar, vinegar, onions, a splash of lemon juice, salt, a pinch of chili, and fine spices, only a few honest ingredients make it into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König cooks the chutney by hand using regional, untreated fruit and gives the oranges time to develop their full bitter-sweetness.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eTart-sweet, slightly bitter, with a delicate tickle of chili\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full aroma of ripe oranges rises – sweet, aromatic, and with that slight bitterness from the peel that truly rounds out the orange flavor. The color is a warm, vibrant orange with fine onion rings and visible pieces of orange. The consistency is pleasantly thick, with fruit pieces and a velvety gel layer formed by the natural pectin from the peels.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the chutney begins with the full sweetness of the orange, followed by the fine bitter note of the peels, then the onion with its mature spiciness, a splash of lemon acidity, and finally a delicate tickle of chili that makes itself felt at the very back of the palate. The spices round off the experience without being overpowering. A chutney with a clear character – less jam, more Mediterranean spice for the cheese board.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eFor duck breast, with Manchego, or in salad dressing\u003c\/h3\u003e\n\u003cp\u003eThis \u003cstrong\u003eOrange Chutney\u003c\/strong\u003e pairs particularly well with duck breast and other game poultry. Pan-seared duck breast with crispy skin is its classic setting: a dollop of chutney on the warm meat, accompanied by a side of red cabbage or lamb's lettuce, and you have a festive dish with a light, summery touch. The chutney is also a steady companion for roast goose breast, tender venison saddle, or an oven-roasted, crispy duck cooked for 90 minutes.\u003c\/p\u003e\n\u003cp\u003eOn the cheese board, it pairs with strong varieties: Orange Chutney with a sharp Manchego and its nutty depth, an aged mountain cheese, a spicy Pecorino, or an old Gouda – the freshness of the orange breaks through the pungency of the cheese and gives it a Mediterranean note. A tablespoon on a cracker, a few roasted almonds on the side, and a glass of Spanish red wine – that’s your evening tapas moment.\u003c\/p\u003e\n\u003cp\u003eIt also has a place in homemade salad dressing: stir 2 teaspoons of Orange Chutney into a vinaigrette made of olive oil, lemon juice, and a bit of Dijon mustard for a fruity, bitter dressing perfect for lamb's lettuce with sautéed chanterelles or arugula salad with Parmesan shavings. You can find more delicacies from the Königskind kitchen, such as the fruity-spicy \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e, the deeply fruity \u003ca href=\"\/en\/products\/koenigskind-pflaumen-chutney\"\u003ePlum Chutney\u003c\/a\u003e, and the spicy \u003ca href=\"\/en\/products\/koenigskind-kirsch-chutney\"\u003eCherry Chutney\u003c\/a\u003e. Further selections can be found in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind Collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Gourmet Manufactory between Gummersbach and Nümbrecht\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 grew into a full-time business in 2014, driven by the increasing demand for their chutneys, mustards, and fruit spreads. To this day, all Königskind products are cooked in the kitchen \"under the goat bush\" in Wiehl – everything is done by hand in manageable batches with the kind of care that only a small family-run manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eFor his Orange Chutney, Uwe König uses exclusively regional, untreated fruits and strictly avoids artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: a few honest ingredients that still taste like fruit and the season in which they were picked. In addition to the Orange Chutney, we also carry Mango Chutney, Cherry Chutney, Plum Chutney, Currant Chutney, mustards, fruit spreads, and the legendary black walnuts from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":53071146844494,"sku":"034KOE3140","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-orangen-chutney.jpg?v=1750978234"},{"product_id":"delouis-fils-senf-mit-feigen","title":"Mustard with figs","description":"\u003ch2 id=\"speakable-headline\"\u003eMustard with Figs, fruity and medium-hot\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMustard with Figs from Delouis is a French fruit mustard from Champsac, in which ripe figs round off the heat without covering it up. A mustard with fruit, not a fig sauce with a mustard note – the difference is in the jar and can be tasted immediately.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMustard with Figs\u003c\/strong\u003e is a medium-hot fig mustard from Maison Delouis, made from mustard seeds, spirit vinegar, water, figs, and salt. With a fruit content of 18.5 percent, it clearly remains a mustard, to which the fig adds sweetness and depth. Anyone expecting a spreadable fruit sauce is grabbing the wrong jar.\u003c\/p\u003e\n\n\u003cp\u003eThe fig brings a dark, almost caramelly sweetness, along with those tiny seeds that crunch quietly between the teeth. Beneath that, the mustard heat continues to work, muffled but alert. It comes after the sweetness, not before it – and this order is exactly what makes it so appealing.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fig, then the heat\u003c\/h3\u003e\n\u003cp\u003eFruity, spicy, medium-hot – the Mustard with Figs lies exactly in the middle between a Dijon and a chutney.\u003c\/p\u003e\n\u003cp\u003e18.5 percent figs is enough to clearly taste the fruit, and little enough that the seeds remain in charge. The spirit vinegar keeps the sweetness in check, so that nothing becomes sticky. For comparison: the \u003ca href=\"\/en\/products\/koenigskind-feigensenf\"\u003eFig Mustard from Königskind\u003c\/a\u003e works with 60 percent fruit and thus moves noticeably closer to a fruit spread.\u003c\/p\u003e\n\u003cp\u003eBoth have their justification; they simply answer different questions. If you want fruit with a hint of mustard, choose the one with the high fruit content. If you want mustard that responds with fruit, this jar is the right choice. Side by side on a board, you can taste in a single bite what the fruit content makes of it.\u003c\/p\u003e\n\n\u003ch3\u003eWith goat cheese, lamb, and chicken\u003c\/h3\u003e\n\u003cp\u003eIt likes cheese that brings some acidity of its own: fresh goat cheese, aged feta, a strong blue cheese.\u003c\/p\u003e\n\u003cp\u003eWith lamb, it provides the sweet-spicy note that mint usually takes on; with chicken, it turns a simple breast into something for a Sunday dinner. In a vinaigrette made from one teaspoon of mustard, one tablespoon of vinegar, and three tablespoons of oil, the fig carries the salad further than vinegar alone could. On a cheese platter, there’s no need for a spoon – a dollop next to the bread is enough.\u003c\/p\u003e\n\n\u003ch3\u003ePhilippe left the beaten path\u003c\/h3\u003e\n\u003cp\u003e“Move forward and leave the beaten path,” as Philippe Delouis has formulated the motto of his house for decades.\u003c\/p\u003e\n\u003cp\u003eIt explains why, alongside the classic Dijon style, varieties with fruit, herbs, and wine are created in Champsac. As early as 1964, Philippe had pushed through the first apple vinegar made from Limousin apples against resistance, long before anyone asked for it. Anyone who thinks that way eventually arrives at the fig.\u003c\/p\u003e\n\u003cp\u003eIn 2004, at the age of 65, he handed over the reins to the Brabant family and accompanied Gaël for a whole year as he took on the task. For this transition, the house received the \u003ca href=\"https:\/\/www.delouis.com\/historique.html\" rel=\"nofollow\"\u003etransmission d'entreprise du patrimoine vivant\u003c\/a\u003e award in 2007. An award for passing the torch – you have to earn that one first.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty minutes out of the fridge before serving\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for two hours before they are crushed and processed with the house's own vinegar – only then is the fig added.\u003c\/p\u003e\n\u003cp\u003eFeel free to take it out of the fridge twenty minutes before eating, because when cold, the fruit holds back its sweetness and only shows it fully at room temperature. It goes wonderfully with a glass of dry white wine or a cider, because the acidity in the glass catches the sweetness on the spoon.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the jar belongs in the fridge, where it stays for many weeks thanks to the vinegar and fruit, without losing its kick. You can find more varieties in our \u003ca href=\"\/en\/collections\/senf\"\u003eMustard\u003c\/a\u003e category, and more from the land of \"moutarde\" in \u003ca href=\"\/en\/collections\/frankreich\"\u003eFrance\u003c\/a\u003e.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148089678,"sku":"047DAN0001","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-senf-mit-feigen.jpg?v=1750978279"},{"product_id":"delouis-fils-senf-mit-schaumwein","title":"Mustard with sparkling wine","description":"\u003ch2 id=\"speakable-headline\"\u003eMustard with sparkling wine for the festive table\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMustard with sparkling wine from Delouis is a Moutarde au Vin Pétillant from Champsac in the Limousin region, refined with 5 percent sparkling wine. Medium-hot, refined, and made for evenings when a cork is already popping.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMustard with sparkling wine\u003c\/strong\u003e is a French mustard from Maison Delouis made from mustard seeds, spirit vinegar, water, sparkling wine, and salt. Five percent wine might sound like little, but it is exactly the amount needed to take the sharp edges off the heat. What remains is spice in evening attire, in a 100 g jar.\u003c\/p\u003e\n\n\u003cp\u003eWine and mustard have belonged together at this company from the very beginning. Georges Delouis stirred his first mustard from vinegar and wine back in 1885, and if you follow that thread, you eventually end up at the sparkling bottles. The circle closes in the mustard pot.\u003c\/p\u003e\n\n\u003ch3\u003eMore refined than Dijon, without losing its edge\u003c\/h3\u003e\n\u003cp\u003eEven when unscrewing the lid, it smells of mustard seed and a bright, winey trace underneath that escapes the jar first.\u003c\/p\u003e\n\u003cp\u003eThe sparkling wine adds no sweetness, but rather length. On the spoon, the heat hits first, then the wine settles underneath and carries it forward instead of cutting it off. Spicy, creamy, festive—that is how you can grasp this jar, and none of those three words mean tame.\u003c\/p\u003e\n\u003cp\u003eThis is why this mustard tastes rounder than the \u003ca href=\"\/en\/products\/delouis-fils-dijon-senf-extra-scharf\"\u003eDijon mustard extra hot\u003c\/a\u003e from the same house. It has heat, it just presents it more elegantly. If you have guests who like it spicy but don't want a battle, put this jar on the table.\u003c\/p\u003e\n\n\u003ch3\u003eFor roasts, fish, and aged cheese\u003c\/h3\u003e\n\u003cp\u003eIt loves special occasions: the Sunday roast, the Christmas goose, the fish on New Year's Eve.\u003c\/p\u003e\n\u003cp\u003eWhen used to rub a roast before it goes into the oven, it creates a crust that tastes of more than just mustard alone. In a sauce for veal or poultry, a teaspoon is enough to bind the whole thing together. On a cheese board, it likes to stand next to an aged Comté—nutty, salty, dense—and the winey trace catches exactly that.\u003c\/p\u003e\n\u003cp\u003eFor a festive salad vinaigrette, mix a teaspoon of mustard, a tablespoon of vinegar, and three tablespoons of oil; no more effort is needed to make a leaf salad suddenly feel planned. For something fruitier, try the \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-feigen\"\u003emustard with figs\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003ePhilippe searched for the chefs of the world\u003c\/h3\u003e\n\u003cp\u003eWhen Philippe Delouis joined the company in 1964, his first big hit was a vinegar made from Limousin apples that didn't exist before.\u003c\/p\u003e\n\u003cp\u003eTo make it known, he traveled to meet chefs all over the world—not purchasing agents, but people who handle the ingredients themselves. Success proved him right, and the habit stuck: to this day, the recipes from Champsac are found in professional kitchens, not just kitchen cabinets.\u003c\/p\u003e\n\u003cp\u003eIn 1976, Philippe resumed the artisanal mustard production in Champsac, which his father Pierre had let fade away after 1940. This house has been making vinegar for 140 years, and the mustard is both: the oldest and the rediscovered. Much respect.\u003c\/p\u003e\n\u003cp\u003eIn 2004, Philippe handed over the reins to Gaël Brabant, and what remained was the signature style established by Philippe Delouis: recipes conceived in the kitchen, not in the marketing department.\u003c\/p\u003e\n\n\u003ch3\u003eIt doesn't belong in boiling liquid\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for 2 hours before they are crushed and processed with the company's own vinegar; the wine is added at the end to preserve its finesse.\u003c\/p\u003e\n\u003cp\u003eThis is exactly why it does not belong in boiling liquid. Take the sauce off the heat and stir it in only then, otherwise the winey trace for which you chose it will evaporate. Once opened, it keeps for many weeks if refrigerated.\u003c\/p\u003e\n\u003cp\u003eAs a small gift for the turn of the year, it needs no explanation and still makes an impression. Other varieties can be found in our \u003ca href=\"\/en\/collections\/senf\"\u003emustard\u003c\/a\u003e category, and more for the table in \u003ca href=\"\/en\/collections\/saucen-gewuerze\"\u003esauces \u0026amp; spices\u003c\/a\u003e.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148155214,"sku":"047DAN0003","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-fils-dijon-senf-mit-schaumwein.png?v=1785247677"},{"product_id":"delouis-fils-senf-mit-zitrone","title":"Mustard with Lemon","description":"\u003ch2 id=\"speakable-headline\"\u003eLemon Mustard for Fish and Shellfish\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eLemon mustard by Delouis is a medium-hot lemon mustard from Champsac, in which real lemons brighten up the heat. No artificial flavoring, just fruit in a jar – that is why it tastes like zest and not like candy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLemon mustard\u003c\/strong\u003e is a French lemon mustard from Maison Delouis made from mustard seeds, spirit vinegar, water, lemons, and salt. Its 12.5 percent citrus content makes it the brightest jar in our selection and the perfect companion for anything that comes from the water. Summer in a mustard pot, if you will.\u003c\/p\u003e\n\n\u003cp\u003eLemon and mustard are an obvious pair, as both work with acidity, just on different levels. The fruit starts off high, bright and sparkling, while the seeds follow underneath. What results is not a heat that burns, but one that awakens.\u003c\/p\u003e\n\n\u003ch3\u003eLemon lifts, mustard carries\u003c\/h3\u003e\n\u003cp\u003eMedium-hot, bright, citric – this mustard does not push itself to the front; it puts the food in the spotlight.\u003c\/p\u003e\n\u003cp\u003e12.5 percent lemon is enough to take away the heavy note that mustard otherwise brings along. The spirit vinegar covers its back: it provides the base acidity, while the lemon takes care of the aroma. Anyone who tries the straightforward \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon Mustard by Bornibus\u003c\/a\u003e alongside it will immediately notice how much air the fruit adds.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, eggs, and potato salad\u003c\/h3\u003e\n\u003cp\u003eIt goes well with everything you would cut a lemon for anyway: pan-seared fillet, shrimp, salmon, cold shellfish.\u003c\/p\u003e\n\u003cp\u003eHard-boiled eggs get more character with a thin spread than salt ever could, and it turns a potato salad into a summery dish rather than a heavy one. It also goes wonderfully with chicken, especially when served cold. For one of our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e selections, all you need is bread.\u003c\/p\u003e\n\u003cp\u003eIn a vinaigrette, it replaces part of the lemon you would otherwise squeeze over the salad, and binds the oil at the same time. Stirred into a dip of yogurt and cucumber, it also pairs well with grilled vegetables. In summer, this jar ends up on our table more often than any other from our selection.\u003c\/p\u003e\n\n\u003ch3\u003eGaël Brabant and the Champsac condition\u003c\/h3\u003e\n\u003cp\u003eWhen the Brabant family took over the company in 2004, there was one condition in the contract: Delouis stays in Champsac.\u003c\/p\u003e\n\u003cp\u003eThe village in Haute-Vienne is still the only production site, and the 24 employees from back then have grown to over 70, 40 of whom work in production. The company has grown, but it hasn't moved. \"80 percent of our raw materials are French,\" says Gaël Brabant, and he doesn't mean marketing, but the farmers who supply his mustard seeds.\u003c\/p\u003e\n\u003cp\u003eVinegar has been made in this house for 140 years, and mustard for just under fifty of those years in Champsac. Some companies move to where it is cheaper. This one stayed where it belongs.\u003c\/p\u003e\n\n\u003ch3\u003eTake the pot off the heat first\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for two hours before being crushed and processed with the company's own vinegar – the lemon is added only afterwards.\u003c\/p\u003e\n\u003cp\u003eNever stir it into a boiling sauce; take the pot off the heat first, because heat quickly turns the fresh fruit bitter. For a quick fish sauce, two spoonfuls of crème fraîche, one teaspoon of this jar, and some chives are all you need.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it keeps for many weeks in the fridge, but slowly loses its lemony perfume – all the more reason not to save it. An opened jar is not a reserve, but an invitation. You can find more varieties in our \u003ca href=\"\/en\/collections\/senf\"\u003emustard\u003c\/a\u003e category.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148548430,"sku":"047DAN0002","price":2.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-senf-mit-zitrone.jpg?v=1750978294"},{"product_id":"senchou-ketchup-mit-piment-despelette","title":"Ketchup with Piment d'Espelette","description":"\u003ch2 id=\"speakable-headline\"\u003eKetchup with Piment d'Espelette and a gentle Basque glow\u003c\/h2\u003e\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Piment d'Espelette Ketchup from Marcel Senchou is a French gourmet ketchup made from sun-ripened tomatoes, refined with mild chili from the Basque country. Not a cloyingly sweet supermarket standard, but slowly simmered craftsmanship – vegan, gluten-free, and without artificial additives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKetchup with Piment d'Espelette\u003c\/strong\u003e combines fruity French tomatoes with Piment d'Espelette, that Basque chili from the village of Espelette. Just a hint of it, a mere 0.1 percent, provides a gentle, fruity heat that accompanies the tomato flavor rather than overpowering it. Seven ingredients, no coloring, no preservatives – this is what a ketchup tastes like when it takes its origin seriously.\u003c\/p\u003e\u003ch3\u003eFruity, spicy, with a gentle afterglow\u003c\/h3\u003e\u003cp\u003eUpon opening, the scent of ripe, slowly simmered tomatoes rises, and a rich, deep red color reveals itself in the glass. At first, you taste the fruit and a fine, natural sweetness, then the Piment d'Espelette makes its presence felt with a mild warmth that only arrives quietly at the end – fruity, spicy, and calmly piquant.\u003c\/p\u003e\u003cp\u003eThat is the hallmark of this Basque chili: it doesn't burn, it warms. Where other sauces become loud and numb the tongue, the Espelette Ketchup remains conversational, well-rounded, and aromatic, with a heat that even sensitive palates enjoy. The delicate sweetness comes from the tomatoes and a touch of sugar, the freshness from a dash of vinegar – that balance which defines a good ketchup.\u003c\/p\u003e\u003ch3\u003eFor burgers, oven fries, and everything from the grill\u003c\/h3\u003e\u003cp\u003eWith fries, sausages, hot dogs, and homemade burgers, this ketchup is a reliable companion – wherever standard ketchup usually goes, only with significantly more character in the glass. A simple cheese sandwich or scrambled eggs also get a fruity, spicy kick from it.\u003c\/p\u003e\u003cp\u003eIt is essential for crispy oven fries, grilled vegetables, and everything coming off the grill during barbecue season; it even makes a good impression with fondue or raclette on a winter evening. And for those in the mood for Basque cuisine, serve it with piperade, grilled chicken, or a txistorra. If you are looking for a robustly spicy version without heat, reach for the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-wuerzig\"\u003eKetchup zum Heiligen Stein\u003c\/a\u003e; you can find our entire selection from mild to fiery in our \u003ca href=\"\/en\/collections\/ketchup\"\u003eketchup varieties\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSlowly simmered in southwest France\u003c\/h3\u003e\u003cp\u003e\u003ca href=\"\/en\/collections\/marcel-senchou\"\u003eMarcel Senchou\u003c\/a\u003e stands for ketchups, sauces, and spices from southwest France, the recipes for which have been passed down through generations. The name traces back to the founder Marcel Senchou himself, who once began with fine canned fruit and vegetables. The ripe tomatoes are slowly simmered in kettles – \"mijotées,\" as the French say – so that they develop their full flavor.\u003c\/p\u003e\u003cp\u003eThe Piment d'Espelette grows in just ten municipalities around the Basque village of the same name, where the red pods dry in the sun on house facades in late summer before being ground and carefully measured. The label features the original name: Senchou Pur Ketch'up Piment d'Espelette.\u003c\/p\u003e\u003cp\u003eIt is cooked in a certified workshop, 100 percent natural, and bottled in a 360 ml glass bottle, manufactured according to the producer from 82 percent recycled glass – made by the Compagnie des Pyrénées, which has been cooking at the foot of the Pyrenees in Ariège for over 25 years. This ketchup is also vegan and gluten-free. Quite impressive.\u003c\/p\u003e","brand":"Marcel Senchou","offers":[{"title":"360 g","offer_id":53071148646734,"sku":"049DAN010","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/senchou-ketchup-piment-d-espelette.png?v=1783579384"},{"product_id":"senchou-rote-bete-ketchup","title":"Beetroot Ketchup","description":"\u003ch2\u003eBeetroot Ketchup – by Senchou\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBeetroot Ketchup\u003c\/strong\u003e is a spicy-fruity ketchup with a surprising flavor from \u003cstrong\u003eSenchou\u003c\/strong\u003e in France. Ideal for a homemade burger!\u003c\/p\u003e\n\u003cp\u003eThis ketchup is made entirely without tomatoes, as it is crafted from beetroot. Despite this, it has a wonderfully fruity taste, enhanced by a touch of raspberry vinegar. With its wonderfully mild, sweet and sour aroma, Beetroot Ketchup is a perfect match for typical ketchup dishes like fries, sausages, hamburgers, or hot dogs. Of course, it is also great for fondue or the barbecue season.\u003c\/p\u003e\n\u003cp\u003eDiscover new flavors in ketchup: Beetroot Ketchup is excellent for homemade burgers. 100% French, 100% brilliant!\u003c\/p\u003e\n\u003ch3\u003eBeetroot Ketchup – free from additives\u003c\/h3\u003e\n\u003cp\u003eWith Senchou Beetroot Ketchup, you have found a high-quality ketchup made from beetroot, sugar, onions, raspberry red wine vinegar, white vinegar, salt, and spices that is completely free from thickeners, preservatives, additives, and artificial colors, and is also both gluten-free and vegan. Good French ketchup with a great price-to-pleasure ratio, produced by the Compagnie des Pyrenees using regionally grown vegetables.\u003c\/p\u003e","brand":"Marcel Senchou","offers":[{"title":"360 ml","offer_id":53071148712270,"sku":"049DAN011","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rote-bete-ketchup-senchou.jpg?v=1750978302"},{"product_id":"stonewall-kitchen-farmhouse-green-relish","title":"Farmhouse Green Relish","description":"\u003ch2 id=\"speakable-headline\"\u003eStonewall Kitchen Farmhouse Green Relish with Cucumber\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eStonewall Kitchen's Farmhouse Green Relish is the chunky cucumber relish that belongs on every American hot dog. Sweet-pickled cucumbers, onions, and red bell peppers remain chunky enough to be clearly visible between the sausage and the bun.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFarmhouse Green Relish\u003c\/strong\u003e is the sweet and tangy cucumber relish from Stonewall Kitchen in York, Maine, crafted for hot dogs, burgers, and everything off the grill. Cucumber, onion, bell pepper, and garlic are included in visible pieces, seasoned with celery seed and turmeric.\u003c\/p\u003e\n\n\u003ch3\u003eTangy, crunchy, and seasoned with celery seed\u003c\/h3\u003e\n\u003cp\u003ePickled cucumbers form the base and provide the tang, while sugar balances it out, and red bell peppers add bright dots to the green. Onion and garlic lie beneath, giving the jar a savory foundation without either being overpowering.\u003c\/p\u003e\n\u003cp\u003eCelery seed provides the signature flavor note of this jar. It smells earthy and slightly bitter, lifting the cucumber out of pure acidity and giving the relish that flavor profile many immediately associate with a classic roadside snack.\u003c\/p\u003e\n\u003cp\u003eTurmeric colors the mixture a golden green without standing out itself. The pieces remain distinct on the spoon, ensuring every bite retains a bit of crunch.\u003c\/p\u003e\n\n\u003ch3\u003eOn hot dogs, burgers, and in sandwiches\u003c\/h3\u003e\n\u003cp\u003eA heaping spoonful on a steaming sausage in a soft bun, plus mustard—that is all an American hot dog needs. It also holds its own in wraps and on hearty cheese sandwiches because the sweetness and acidity stay perfectly balanced.\u003c\/p\u003e\n\u003cp\u003eOn a burger, the relish cuts through the fat of the meat; alongside cold roasts and on a cheese platter, it takes over the role of a pickle, and with fried fish, it replaces the lemon. Stirred into potato salad, it adds both acidity and texture, and mixed with mayonnaise and an egg, a remoulade is ready in two minutes.\u003c\/p\u003e\n\u003cp\u003eIts red counterpart, the fruitier \u003ca href=\"\/en\/products\/stonewall-kitchen-farmhouse-red-relish\"\u003eFarmhouse Red Relish\u003c\/a\u003e, is available as well, and you can find more of Stonewall Kitchen's chunky jars under \u003ca href=\"\/en\/collections\/stonewall-kitchen-relish-salsa\"\u003eRelish and Salsa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhat distinguishes a relish from a chutney\u003c\/h3\u003e\n\u003cp\u003eA relish consists of finely chopped vegetables in vinegar and sugar, pickled briefly and thickened just enough so the pieces stay in place in the jar.\u003c\/p\u003e\n\u003cp\u003eA chutney, by contrast, is cooked down until the fruit breaks down, resulting in a sweeter and heavier taste. Relish remains lighter and fresher; it is similar to German mustard pickles (Senfgurken), only more finely chopped and more vibrantly seasoned.\u003c\/p\u003e\n\u003cp\u003eIn the United States, this green jar has been a staple of street food for generations, and Stonewall Kitchen sticks to this traditional method. The vegetables are already acidified when they arrive, which is why the relish remains crunchy instead of cooking down to a mush.\u003c\/p\u003e\n\n\u003ch3\u003eFor the perfect crunch at your next barbecue\u003c\/h3\u003e\n\u003cp\u003eWhen the grill is full and plates are getting heavy, a spoonful of this provides a fresh counterpoint that lightens up the meal. The green in the jar promises just that before the lid is even opened.\u003c\/p\u003e\n\u003cp\u003eTangy, savory, and slightly sharp—it turns a simple sausage in a bun into a little celebration. After opening, keep the jar in the refrigerator, where it will stay cold and crunchy for several weeks until your next barbecue. You can find everything else Stonewall Kitchen sends from Maine in our \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003ecollection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"496 g","offer_id":53071149105486,"sku":"049HER0043","price":13.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-farmhouse-green-relish-a.jpg?v=1750978316"},{"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":"stonewall-kitchen-honey-sriracha-barbecue-sauce","title":"Honey Sriracha Barbecue Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eHoney Sriracha Barbecue Sauce by Stonewall Kitchen, sweet and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHoney Sriracha Barbecue Sauce by Stonewall Kitchen is a sweet and spicy tomato-based barbecue sauce where honey meets Thai Sriracha chili paste. Molasses and a hint of hickory smoke provide a dark foundation for the sweetness, upon which the heat slowly builds.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHoney Sriracha Barbecue Sauce\u003c\/strong\u003e is the fiery barbecue sauce from Stonewall Kitchen in York, Maine, made for ribs, chicken wings, and burgers. Tomato paste, apple cider vinegar, and brown sugar form the base, while Sriracha and cayenne pepper provide the heat. This makes it the bolder sister of the Honey Barbecue sauce from the same maker.\u003c\/p\u003e\n\n\u003ch3\u003eSweet tomato, dark molasses, building heat\u003c\/h3\u003e\n\u003cp\u003eA dark red, medium-thick sauce flows from the bottle, smelling first of tomato and honey, and only then of chili.\u003c\/p\u003e\n\u003cp\u003eTomato paste and apple cider vinegar create a fruity, tangy foundation; brown sugar and honey layer sweetness on top, while molasses pulls a dark, slightly bitter thread through it all. The Sriracha only makes its presence known after a few seconds, with the garlic-forward chili heat for which the Thai paste is known. Cayenne pepper follows, causing the heat to build throughout the entire bite.\u003c\/p\u003e\n\u003cp\u003eSoy sauce and a dash of liquid smoke remain in the background, giving the sauce a savory depth that elevates it beyond simple fire. It is thick enough to cling to meat and thin enough to be brushed on easily.\u003c\/p\u003e\n\n\u003ch3\u003eBarbecue sauce for ribs, wings, and burgers\u003c\/h3\u003e\n\u003cp\u003eIt shines on anything that comes hot off the grill and can handle a sticky glaze.\u003c\/p\u003e\n\u003cp\u003eChicken wings and ribs get their shine from it, it serves as a red streak beneath the patty on a burger, and it brings significantly more fire to pulled pork. Brush it on only in the final minutes so the sugar caramelizes without burning.\u003c\/p\u003e\n\u003cp\u003eIt works just as well as a dip for sweet potato wedges or grilled corn, and a spoonful can season a quick pan of chicken and rice. If you want to make a marinade, thin it out with a little oil and lime juice to let it soak into chicken drumsticks overnight.\u003c\/p\u003e\n\n\u003ch3\u003eMolasses gives the sweetness its dark foundation\u003c\/h3\u003e\n\u003cp\u003eMolasses is the dark syrup left over from cane sugar production once the crystals have been separated.\u003c\/p\u003e\n\u003cp\u003eIt has a bold, slightly bitter taste with a hint of licorice, and that is exactly what keeps the sweetness of a barbecue sauce grounded. Stonewall Kitchen uses it twice here: once pure and once in the brown sugar, which itself consists of sugar and molasses.\u003c\/p\u003e\n\u003cp\u003eThe liquid smoke comes from hickory wood, with its smoke captured in water, allowing Stonewall Kitchen to bring the smoker into the bottle. Pure cane sugar follows honey on the ingredient list, rounding out the edges brought by the molasses.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the honey, then the fire\u003c\/h3\u003e\n\u003cp\u003eWhen the wings are gleaming on the grill and smoke is drifting across the garden, its moment has arrived: first the sweetness, then the heat that lingers. A cold beer on the side takes the edge off, and for those who are serious, a second spoonful is in order. Once opened, the bottle will keep in the refrigerator for several weeks.\u003c\/p\u003e\n\u003cp\u003eFor something milder, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-honey-bbq-sauce\"\u003eHoney Barbecue Sauce\u003c\/a\u003e. More bottles for the grill can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-grill-bbq-saucen\"\u003eGrill and BBQ Sauces\u003c\/a\u003e, and the entire range is in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071150186830,"sku":"049HER0061","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-honey-sriracha-barbecue-sauce.jpg?v=1750978348"},{"product_id":"stonewall-kitchen-pulled-pork-simmering-sauce","title":"Pulled Pork Simmering Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eStonewall Kitchen Pulled Pork Simmering Sauce for braising\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eStonewall Kitchen Pulled Pork Simmering Sauce is the braising sauce in which a pork shoulder slowly breaks down over hours into tender pulled pork. Cane sugar, honey, and tomato provide sweetness, while apple cider vinegar and paprika oil counter this with acidity and mild heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePulled Pork Simmering Sauce\u003c\/strong\u003e is the savory braising sauce from Stonewall Kitchen in York, Maine, crafted for pork shoulder and collar roast in a Dutch oven. Unlike typical barbecue sauces, it is not brushed on, but cooked along with the meat from the start until it has infused the pork.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, tomatoey, with a touch of warmth\u003c\/h3\u003e\n\u003cp\u003eCane sugar is the first ingredient on the list, complemented by brown sugar and honey; this triple sweetness is the reason for the deep color after hours in the oven.\u003c\/p\u003e\n\u003cp\u003eTomato paste provides a hearty body, apple cider vinegar cuts through the sweetness, and mustard adds a subtle, grounding spice. The paprika oil delivers a heat that warms rather than burns, lingering on the finish.\u003c\/p\u003e\n\u003cp\u003eRight off the spoon, it tastes thick and robust, almost like a finished barbecue sauce for the grill. However, it only truly fulfills its purpose in a covered pot, where it combines with the rendered meat juices.\u003c\/p\u003e\n\n\u003ch3\u003eHow to master pulled pork in a Dutch oven\u003c\/h3\u003e\n\u003cp\u003ePlace a pork shoulder or collar in a Dutch oven, pour the sauce over it, and let both cook at a low temperature for several hours until the meat yields on its own. Keep the lid on so that nothing dries out.\u003c\/p\u003e\n\u003cp\u003eAfterward, shred the meat with two forks and stir the thickened liquid back in so that none of the flavor is left behind in the pot. Piled onto a soft bun with coleslaw, it makes a classic; the same filling works just as well in a wrap, on a baked potato, or over nachos.\u003c\/p\u003e\n\u003cp\u003eFor a glaze on ribs, use the \u003ca href=\"\/en\/products\/stonewall-kitchen-baby-back-rib-sauce\"\u003eBaby Back Rib Sauce\u003c\/a\u003e, and discover other creations Stonewall Kitchen has mixed for the grill in our \u003ca href=\"\/en\/collections\/stonewall-kitchen-grill-bbq-saucen\"\u003eGrill and BBQ Sauce collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy slow cooking makes meat fall apart\u003c\/h3\u003e\n\u003cp\u003eA pork shoulder is marbled with connective tissue that remains tough and chewy if seared quickly. Only when the internal temperature climbs to around 90°C (195°F) over several hours does the collagen convert into gelatin. This exact transformation is what makes the shoulder juicy and easy to shred.\u003c\/p\u003e\n\u003cp\u003eBecause this process takes a long time, the sauce in the pot must hold up for hours without turning bitter. The sugar in this bottle caramelizes slowly instead of burning, and the acidity from the apple cider vinegar additionally helps break down the connective tissue.\u003c\/p\u003e\n\u003cp\u003eIn North Carolina, the home of pulled pork, vinegar is traditionally used instead of tomato. Stonewall Kitchen bridges both traditions, bringing a long, slow Sunday into your kitchen without the need for a personal smoker.\u003c\/p\u003e\n\n\u003ch3\u003eA lazy Sunday and a long braising day\u003c\/h3\u003e\n\u003cp\u003eThe Dutch oven has been in the oven since mid-morning, the house smells of sweet tomato and spices, and everyone has already asked for the third time when it will finally be ready. That is exactly the charm of such a day, where the oven does all the work.\u003c\/p\u003e\n\u003cp\u003eThen, shredded meat is brought to the table, along with a dollop of coleslaw, a cold beer, and time to spare. Once opened, the jar from Stonewall Kitchen will keep for several weeks in the refrigerator, and any leftovers can be used to season beans the next day.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"595 ml","offer_id":53071150711118,"sku":"049HER0060","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-pulled-pork-simmering-sauce.jpg?v=1750978367"},{"product_id":"stonewall-kitchen-smoky-barbecue-aioli","title":"Smoky Barbecue Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eSmoky Barbecue Aioli by Stonewall Kitchen, smoky and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSmoky Barbecue Aioli by Stonewall Kitchen is a creamy mayonnaise that becomes a spreadable barbecue sauce with the addition of tomato, chipotle chili, and liquid smoke. Maple syrup and soy sauce are also added, giving the smoke a savory-sweet foundation typically only found in bottled versions.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSmoky Barbecue Aioli\u003c\/strong\u003e is the smoky burger sauce from Stonewall Kitchen in York, Maine, designed for fries, wedges, and everything off the grill. Canola oil and egg form the mayonnaise, while Dijon mustard, tomato paste, and pepper sauce provide the seasoning, and chipotle and liquid smoke provide the character.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke over egg and oil, with chili underneath\u003c\/h3\u003e\n\u003cp\u003eIt sits thick and creamy on the spoon, light with a reddish-brown tint, and smells of charcoal and warm chili. A spoonful of it holds its shape without running.\u003c\/p\u003e\n\u003cp\u003eCanola oil and egg provide the base for everything that follows, giving it that full, smooth consistency that can be spread with a knife. Tomato paste, apple cider vinegar, and Dijon mustard steer it in the direction of barbecue sauce, while brown sugar and maple syrup round it out. Soy sauce adds a savory depth, like that typically found in a slow-cooked stew. A little pepper sauce with cayenne and garlic adds a touch of heat without overpowering the cream.\u003c\/p\u003e\n\u003cp\u003eThe heat from the chipotle and cayenne pepper remains moderate, tingling in the finish rather than rushing to the front.\u003c\/p\u003e\n\n\u003ch3\u003eThe mayonnaise for burgers, fries, and grilled food\u003c\/h3\u003e\n\u003cp\u003eIts grand stage is anything that tastes of a cookout or street food.\u003c\/p\u003e\n\u003cp\u003eOn a burger, it takes the place of ketchup and mayonnaise in one go; served with fries, wedges, and sweet potatoes, it becomes a dip; and drizzled over pulled pork or hot dogs, it adds a hit of smoke. In a wrap with fried chicken, it binds everything together, and it is always ready to go with onion rings and baked potato wedges.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into cold potatoes, and the salad becomes a side dish that belongs on the grill. It is also quickly at hand for fried chicken from the pan or a handful of crispy nuggets.\u003c\/p\u003e\n\n\u003ch3\u003eChipotle, the smoked jalapeño\u003c\/h3\u003e\n\u003cp\u003eChipotle is a jalapeño that has been allowed to ripen to red on the vine and is then smoked over wood and dried.\u003c\/p\u003e\n\u003cp\u003eIn this process, the green, fresh pod becomes a leathery brown fruit with a deep smoky note and a mild, slowly rising heat. In Mexico, chilies have been preserved this way for centuries, long before barbecue became an American term. At Stonewall Kitchen, chipotle is listed alongside liquid smoke in the ingredients, so the smoky tone comes from two directions.\u003c\/p\u003e\n\u003cp\u003eA little curry and dried red pepper are further down on the same list, giving the cream its warm color. The smoky tone always remains round, never sharp.\u003c\/p\u003e\n\n\u003ch3\u003eA thick dollop next to the fries\u003c\/h3\u003e\n\u003cp\u003eOn burger night with homemade patties, toasted buns, and a bowl of fries, the jar from Stonewall Kitchen sits right in the middle of the table. A thick dollop on the meat, a second one on the side for dipping—no one will miss the grill tonight. Those who like it bolder can stir in a spoonful of barbecue sauce beforehand. Once opened, the jar should be refrigerated and will remain spreadable for several weeks.\u003c\/p\u003e\n\u003cp\u003eFor something milder and garlic-forward, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-roasted-garlic-aioli\"\u003eRoasted Garlic Aioli\u003c\/a\u003e. The entire range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaise\u003c\/a\u003e, and the rest in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"304 g","offer_id":53071152251214,"sku":"049HER0052","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-smoky-barbecue-aioli.jpg?v=1750978421"},{"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"}],"url":"https:\/\/nurgutes.de\/en\/collections\/saucen-gewuerze.oembed?page=15","provider":"nur Gutes","version":"1.0","type":"link"}