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2097 products
2097 products
Chamomillae romanae flos
For feelings of fullness, flatulence and mild, cramp-like gastrointestinal complaints, as well as for inflammation of the mouth and throat. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly prepared tea warm between meals 3 to 4 times a day or use it to rinse the mouth and throat. Close tightly again after removal. Keep out of the reach of children.
Primulae radix
To promote mucus formation in cases of catarrh of the upper respiratory tract. To make a cup of tea, add 1/2 teaspoonful of cold water, heat to a boil, let stand for 5 minutes and then strain. Drink 1 cup of freshly made tea as hot as possible several times a day, especially in the morning when you get up and in the evening before you go to bed. Close tightly again after removal. Keep out of the reach of children.
Herba Serpylli
In catarrh of the upper respiratory tract. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea several times a day. Close tightly again after removal. Keep out of the reach of children.
Herba Asperulae
In states of excitement. To make a cup of tea, pour 1 teaspoonful of cold water over it, let it stand for two hours and then strain. Close tightly again after removal. Keep out of the reach of children.
Savory is an aromatic, herbaceous spice known for its strong, peppery flavor with a slightly bitter yet refreshing undertone. It belongs to the mint family and is used both fresh and dried. There are two main species: the annual summer savory (Satureja hortensis), which has a somewhat milder aroma, and the perennial winter savory (Satureja montana), which has a more intense, pungent flavor. The name of the spice says it all: savory is traditionally used to season dishes containing legumes such as beans, peas, and lentils, as it not only enhances the flavor but also helps to make the dishes more digestible. It also goes well with meat dishes, especially lamb and beef, as well as stews, soups, and hearty soups. Due to its strong aroma, it should be used sparingly, as it can easily overpower other flavors. Dried savory is a reliable and flavorful addition to your spice collection.
Galangal is a ginger-like root that is an essential spice in Southeast Asian cuisine. Visually, galangal root resembles ginger, but has smoother, lighter skin and a harder, more fibrous texture. Flavorfully, galangal is sharper and has a distinct, peppery aroma with notes of pine, citrus, and eucalyptus, while ginger is warmer and sweeter. Fresh galangal is most commonly used, finely sliced, chopped, or pounded into a paste. It is a key ingredient in Thai dishes such as the famous Tom Yum soup, and in Indonesian, Malaysian, and Vietnamese curries and pastes. It is often used alongside lemongrass and kaffir lime leaves to add a fresh, lemony, and spicy flavor to dishes. Dried or ground galangal has a slightly weaker but still characteristic aroma and can be used as an alternative when fresh galangal is not available.
Cardamom powder is the finely ground spice from the seeds of cardamom pods. Unlike whole fruits, which release their aroma slowly, the powder ensures immediate and even flavor distribution. Its aroma is intense, floral, sweet and spicy, and has a slightly lemony note. The powder is often used in the kitchen to prepare coffee, masala chai, sweet pastries and baked goods, and curry blends such as garam masala. It is best to grind the seeds fresh, as the powder loses its intensity quickly. Cardamom in Ayurvedic Teachings: Cardamom powder also plays an important role in Ayurveda and is revered as the "queen of spices." It is considered a tridoshic spice, meaning it balances all three doshas—vata, pitta, and kapha. It is particularly valued for its digestive properties. It strengthens the digestive fire (agni), helps reduce flatulence, and can relieve nausea. Due to its purifying properties, it is also used to clear the airways and freshen breath. In Ayurveda, cardamom is often added to coffee and tea to counteract the stimulating effects of caffeine while also refining the aroma.
Cubeb pepper, also known as stem pepper, is a fascinating spice that visually differs from traditional black peppercorns due to the characteristic small stem attached to the berry. Its flavor is unique and complex: it has a pleasant, mild heat overlaid with a multi-layered aromatic profile. Notes reminiscent of allspice, eucalyptus, and a fresh, slightly resinous pine aroma are evident, followed by a warm, slightly bitter aftertaste. This unique profile makes cubeb pepper a versatile spice, used not only in North African dishes like Moroccan tagines, but also as an ingredient in Indonesian dishes and spice blends like ras el hanout. Cubeb pepper is best used whole or freshly ground to fully unleash its flavor and is excellent with meat, fish, and vegetables, adding an exotic depth.
Caraway powder is made from dried and finely ground caraway seeds. It offers the same warm, spicy, and slightly aniseed flavor as the whole seeds, but in a concentrated form that disperses instantly and evenly throughout dishes. Unlike whole caraway seeds, which are often found in bread or braised dishes, the powder is ideal for dishes where a smooth texture is desired. It is a staple ingredient in many soups, sauces, and hearty stews such as goulash and sauerkraut, as it adds a deep flavor without affecting the texture. Caraway powder is also commonly used to add a subtle yet distinctive flavor to bread and pastry doughs. Like the whole seeds, the powder is known for its digestive benefits.
Ground nutmeg is the powdered form of nutmeg. Unlike the whole nut, which only releases its full flavor when grated, the powder offers a quick and convenient way to season dishes. Its flavor is warm, sweet, and nutty, but it often lacks the complex and intense freshness associated with freshly grated nutmeg, as the essential oils quickly evaporate after grinding. Nevertheless, the powder is a practical and popular spice in the kitchen. It is often stirred into creamy and cheesy dishes such as béchamel sauce, potato gratin, and spinach. It is also indispensable in baking, enhancing cakes, pastries, and desserts. Due to its lower seasoning power, powdered nutmeg is often used in larger quantities than freshly grated nutmeg. It is best stored in an airtight container to preserve the remaining flavor for as long as possible.
Whole green peppercorns are the unripe, still-green fruits of the peppercorn plant. Unlike ripe, dried black peppercorns, they are usually preserved in brine or vinegar, or freeze-dried to preserve their color and fresh aroma. Their flavor is significantly milder and less pungent than that of black pepper. Green peppercorns have a fresh, herbal, and slightly fruity note with a subtle yet invigorating heat. They are a classic of French cuisine and essential for the famous green pepper sauce, traditionally served with steaks. They are also excellent for preparing terrines, pâtés, creamy sauces, and fish and poultry dishes, adding an elegant and fresh flavor.
Ground black pepper is the powdered form of dried black peppercorns and one of the most widely used spices in the world. Its flavor is hot, peppery, and warm, but compared to freshly ground pepper, it often lacks the full, complex aroma because the volatile essential oils quickly escape during grinding. The main advantage of pepper powder is its convenience and quick use. It can be instantly stirred into dishes and provides even seasoning in marinades, sauces, soups, and batters. It pairs perfectly with almost all savory dishes and is a versatile spice. To preserve the remaining flavor, ground pepper should be stored in an airtight container in a cool, dark place.
Allspice is the dried, unbroken berry of the allspice tree, native to the Caribbean. Its name, derived from the Spanish "pimienta," means pepper, yet its flavor is far more complex. It is often called "clove pepper" because its aroma is a unique blend of cloves, cinnamon, and nutmeg, combined with a subtle peppery note. The whole berries are ideal for slow-cooking dishes, as they release their flavor over an extended period. They are an essential spice for marinades, braises, sauces, and broths. In Caribbean cuisine, they are a key ingredient in the famous jerk seasoning, while in European cuisine, they are often used during the Christmas season in gingerbread, compote, and mulled wine.
Black mustard seeds are the small, dark seeds of the black mustard plant. They are the hottest and most pungent of all mustard varieties. Their flavor is bold, spicy, and with a distinct, sharp heat that only develops when crushed or cracked by heating. They are an essential part of Indian cuisine, particularly in South India, where they are fried as one of the first ingredients in hot oil or ghee. This frying, known as tadka, causes them to burst and release their nutty, pungent aroma. Black mustard seeds are delicious in curries, dal (lentil dishes), vegetable dishes, and pickles, adding a unique, spicy flavor and texture.
White mustard seeds are the largest and mildest of the mustard varieties. They come from the Sinapis alba plant and are characterized by their light, yellowish-white color. Their flavor is hot, spicy, and has a piquant, slightly nutty note, although this is considerably less fiery than that of black mustard seeds. The pungency is only released when crushed or cooked. White mustard seeds are a classic spice in European cuisine and are used primarily for pickling and preserving vegetables, pickles, or sauerkraut. They are also the main ingredient in the production of many mustard varieties, as they give the mustard its characteristic pungency and flavor. The whole seeds can also be used in sauces or dressings to achieve a subtle heat and a pleasant texture.
Made in Vienna
Handmade natural cosmetics made in Vienna: high-quality care with herbs, plant oils & love – regional, natural & sustainable.
Sunny summer
Discover soothing autumn herbs, vitamins, and essences for your immune system, calm, and energy. Order online from the herbal pharmacy.
