Vegetable Schmaltz

Gemüseschmackes by Altes Gewürzamt, warm and savory

Gemüseschmackes 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.

Gemüseschmackes 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.

Warm, savory, and deep, like a slow-cooked dish

Over 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.

Fenugreek 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.

The 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.

For roasted vegetables, soups, and stews

It is best used on oven-roasted root vegetables, in vegetable soups, and in lentil stews, providing seasoning exactly where salt alone is not enough.

Toss 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.

Salt 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.

Free-flowing without anti-caking agents

The 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.

Two 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.

The 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 Altes Gewürzamt range; we also carry pure Vadouvan, and further blends of this type can be found in our curry and masala selection.