Peace Lily

Rich green pistachio cream from a Hamburg copper kettle

Brandgut Peacetazie is a crunchy, vegan pistachio cream made from 45% roasted pistachios with 1.4% sea salt – handmade in a copper kettle in Hamburg-Ottensen. Intensely green, savory-resinous, and with a fine crunch, it is the most expensive of the six Brandgut varieties.

The pistachio cream Peacetazie from Brandgut is a crunchy spread made from roasted pistachios, in a 160g jar from Hamburg-Ottensen. With around 45% pistachios, a little sugar, a small amount of sunflower oil, a hint of sea salt, and a pinch of vanilla sugar, only 5 ingredients go into the jar – no palm fats, no emulsifiers, no artificial flavorings. The name Peacetazie is a pun on "peace" and "Pistazie" (pistachio) – and it fits the peaceful green color and the relaxed enjoyment of this spread.

Rich green, savory-nutty, and with a noble sweetness

Upon opening the jar, a typical pistachio scent rises – savory, slightly resinous, with a fine sweetness reminiscent of Sicilian gelato. The cream has a rich, green tone that only a high pistachio content can provide. A little oil may settle on top – this is part of the concept at Brandgut because no emulsifiers are used to artificially hold the cream together. Simply stir vigorously with a spoon, and it's ready.

On the tongue, Peacetazie begins with a delicate sweetness, then comes the full body of the pistachio with its savory-nutty notes, and finally, the sea salt significantly elevates the green – aromatic, savory, and with a noble depth. The crunch collects at the bottom: small caramelized pistachio pieces that give the spread its bite. Pistachio is the most expensive nut on the Brandgut shelf, and with 45%, there is plenty of it in the jar.

For vanilla ice cream, cannoli, and on warm brioche

The pistachio cream is the most premium variety in the Brandgut family – and it deserves correspondingly special accompaniment. It is a classic with vanilla ice cream: a generous dollop of Peacetazie on three scoops, a few coarsely chopped pistachio kernels on top, and you have a dessert that will make guests swoon even on a Sunday evening. It is also a delight on warm brioche or a croissant.

Peacetazie also fills Sicilian cannoli, blends into panna cotta, and forms the creamy base for a pistachio tiramisu. It works wonderfully in the bakery: in madeleines, as a topping on a lemon cake, or in a pistachio bundt cake. For the summer, it can be turned into Sicilian granita – a pistachio granita in five minutes. The pistachio trend featuring Dubai chocolate and pistachio lattes can also be easily recreated at home with Peacetazie.

For an aperitif: spread Peacetazie with fresh goat cheese on a crispy baguette, add a drop of good honey on top – a real eye-catcher as a green-and-white crostino to go with white wine. It also becomes interesting alongside aged pecorino: the resinous pistachio and the salty sheep's milk cheese complement each other perfectly, and a teaspoon is enough for two slices of cheese. You can find more Brandgut ideas with the roasted Haselgenuss, the classic Mandelikat, and the mild Cashjuhu.

Roasted in a copper kettle, bottled in Hamburg-Ottensen

Behind Brandgut are Meike Grosch and Daniel Thaung from Hamburg. The two worked together for almost 10 years in a Hamburg advertising agency before they took the leap in 2014 and founded their own creative kitchen. For the Peacetazie, the pistachios are caramelized with sugar, vanilla sugar, and sea salt in a copper kettle, then finely ground and processed into a crunchy cream. A jar of Peacetazie is therefore the most expensive of the six varieties – pistachios have their price.

Everything is vegan, without additives, without palm oil, and handmade in Hamburg-Ottensen. The Brandgut family now includes six varieties – in addition to Peacetazie, there are Mandelikat, Haselgenuss, Cashjuhu, peanut butter, and YES, Pe Can. You can find them all in our Brandgut collection. Meike and Daniel wish you "bon appétit" (brandguten Appetit).