Spices

Preparation as a drink:
Pour boiling water over 1 teaspoon, let it steep for a few minutes, and enjoy at drinking temperature.

Also suitable for seasoning food.

Ingredients:
Coriander, dandelion, milk thistle seeds, anise, fenugreek, fennel, turmeric, ginger, cumin, wormwood

Store in a dry place protected from light.

Star anise is a distinctive spice derived from the dried, star-shaped fruits of an evergreen tree. Its aroma is intense, sweet, and strongly reminiscent of licorice, with a spicy, slightly peppery, and woody note. This flavor is due to the essential oil anethole, which is also found in anise, but star anise is considerably stronger and more complex in its spiciness. Star anise is an essential spice in Chinese and Vietnamese cuisine. It is a key ingredient in Chinese five-spice powder and is usually added whole to braised dishes, soups (such as Vietnamese pho), and broths. Star anise goes well with meats such as duck, pork, and beef. It can also be used in sweet dishes to add a special flavor to desserts, compotes, and mulled wine. The whole stars are often removed before serving.

Fennel seeds (whole) are a versatile spice known for their sweet, anise- and licorice-like aroma. The small, greenish-brown seeds come from the fennel plant and are widely used in Indian, Middle Eastern, and Mediterranean cuisine. Their flavor is warm and slightly sweet, and they are often used in dishes that require longer cooking times to fully release their aroma. Whole fennel seeds are an essential ingredient in curry powders and garam masala, as well as in cured meats, breads, and pastries. They are excellent with fish and meat dishes, especially roast pork and lamb, as they provide a beautiful contrast to the fatty meat. In Indian cuisine, they are often chewed after meals as a digestive aid or mouth freshener. Lightly toasting them in a pan intensifies their flavor and makes them nuttier.

Whole bay leaves, or bay leaves, are a spice obtained from the dried leaves of the bay tree. Unlike many other herbs, their flavor is rather subtle and serves as an aromatic base for dishes. The aroma is tart, slightly bitter, and has a warm, spicy note reminiscent of pine, mint, and nutmeg. Bay leaves are almost always used whole and uncrushed, as they require long cooking times to release their aroma. They are an essential spice in Mediterranean, European, and American cuisine and are used primarily in soups, stews, sauces, braises, and marinades. An important note: The bay leaves should be removed from the dish before serving, as they are very tough, inedible, and can pose a risk of injury.

Cardamom pods, also known as capsules, are the dried, spindle-shaped pods of the cardamom plant. They are the heart of the spice, as they contain the aromatic, black seeds that carry the true flavor. There are two main varieties: green cardamom, with its sweet, floral, and citrusy aroma, and black cardamom, which is larger and has a bold, smoky, and slightly camphoraceous flavor. Whole cardamom pods are used to slowly and subtly release their complex aroma into dishes. They are often cooked in soups, braised dishes, or rice dishes (such as biryani) and removed before serving, as the pod is inedible. In Indian and Middle Eastern cuisine, cardamom pods are essential for curries, spice blends, and the famous masala chai. In Scandinavian baking, they are used in bread and pastries. The advantage of the whole pod is that the seeds are optimally protected in the pod, thus retaining their flavor for a long time. The capsules should only be lightly tapped shortly before use to release the seeds and develop their full aroma.

Cloves are the dried, unopened flower buds of the clove tree. They are known for their intensely warm, sweet-spicy, and slightly pungent aroma, which is due to their high eugenol content. Their characteristic shape is reminiscent of small nails, which is why they are named after this appearance in many languages. Cloves are used sparingly in cooking, as their flavor can be quite overpowering. They are a classic spice in European cuisine for Christmas cookies, punch, mulled wine, and compote. In Asian and North African cuisine, they are an important ingredient in curry mixtures, braised dishes, marinades, and rice dishes. Whole cloves are often inserted into onions or oranges to make them easier to remove after cooking. Their robust aroma goes perfectly with braised meats, game, and hearty stews.

Ground Ceylon cinnamon, also known as "true cinnamon," is the finely ground powder of the bark of the cinnamon tree from Sri Lanka. Its flavor is considerably more delicate, sweet, and complex than that of the more dominant cassia cinnamon. It is characterized by a warm, floral aroma with delicate notes of citrus and clove, but is significantly less peppery. Due to its refined flavor, the powder is ideal for preparing fine baked goods, desserts, sweet dishes, and hot drinks where a subtle and elegant cinnamon flavor is desired. A key advantage of Ceylon cinnamon is its very low coumarin content, making it the preferred choice for people who consume cinnamon regularly and in large quantities. It can also be wonderfully used in curries or braised dishes to add an exotic yet unobtrusive sweetness. In Ayurveda, Ceylon cinnamon is considered a warming and harmonizing spice. Due to its sweet and spicy flavors (rasa), it is primarily used to calm Vata and Kapha. It helps strengthen the digestive fire (Agni), which promotes digestion and prevents the accumulation of waste products (Ama). Traditionally, Ceylon cinnamon is also used to support the respiratory system and the circulatory system. People with a dominant Pitta constitution should consume it only in moderation due to its heating effect.

Juniper is a distinctive spice obtained from the dried, small, blue-black berries of the juniper shrub. Its flavor is intense, resinous, and piney, with a spicy, slightly peppery note and a hint of citrus. The berries are an essential part of German and Nordic cuisine and are often used to temper the strong flavor of game dishes such as venison, roe deer, or wild boar. Juniper is also a classic spice for sauerkraut, stews, marinades, and pâtés. To optimally release their aroma, the juniper berries are often lightly crushed before cooking. They are also the key ingredient in flavoring gin, to which they impart their characteristic taste.

Tonka beans are the seeds of the tonka bean tree from South America and are considered an exclusive spice with a complex, enchanting aroma. The flavor is warm and intense and is often described as a blend of vanilla, almonds, caramel, cinnamon, and cloves. The dominant, marzipan-like aroma is due to the ingredient coumarin, which can be harmful in very high concentrations. In Germany, its use as a spice is permitted in small quantities, making it a popular ingredient in fine cuisine. Tonka beans are used similarly to nutmeg and, due to their intensity, should be used very sparingly. Simply grate them over the dish with a fine grater. They pair perfectly with desserts, creams, puddings, ice cream, and chocolate, adding a unique depth and exotic flavor.

Ground long pepper, known in Ayurveda as pippali, is obtained from the dried, spike-shaped fruits of the pippali plant. When ground, it offers a concentrated, powerful spice that is significantly more intense than that of the whole fruit. Its flavor is a complex blend of the peppery heat of black pepper and a unique, lingering sweetness with notes of cinnamon and ginger. The powder is ideal for adding a consistent, aromatic warmth to dishes and is an important ingredient in many spice blends and rubs. Pippali in Ayurveda: In Ayurveda, pippali is considered one of the most important and potent spices. It is a central ingredient in the famous blend Trikatu ("three hots"), along with ginger and black pepper, which is used to stimulate metabolism. Pippali is considered a spice that particularly balances the doshas Vata and Kapha. It is known to strengthen the digestive fire (Agni) and improve nutrient absorption. In addition, it is traditionally used to support lung and respiratory health, as it helps reduce Kapha (mucus). Pippali is often used in Ayurveda in powder form for teas, elixirs, and as an ingredient in healing formulas.

Whole Sichuan peppercorns are the distinctive spice that forms the basis of famous Sichuan cuisine. Botanically speaking, they are not a true peppercorn, but rather the dried fruit rind of a Chinese ash tree. The unique characteristic of Sichuan peppercorns is the "ma" sensation, a tingling, numb sensation on the tongue and lips that numbs the sense of taste and softens the heat of chili. Taste-wise, Sichuan peppercorns have a citrusy, woody, and slightly floral aroma that is quite different from conventional peppercorns. The whole, dried fruits are often roasted in a pan without oil before use to release their full flavor. They can then be ground or added whole to dishes. They are a must for making hot sauces, braised dishes, and hot pot dishes, to which they impart their distinctive, numbing flavor.

Coriander powder is made from the ground, dried seeds of the coriander plant. It is a versatile spice that has a warm, nutty, and slightly sweet flavor, with notes of citrus and sage. This flavor is distinctly different from fresh coriander leaves, which have a fresh, spicy, or often perceived as soapy aroma. The powder is an essential ingredient in many cuisines around the world, particularly Indian, North African, and Latin American cuisine. It is a key ingredient in countless curry blends, spice pastes, marinades, and masalas (such as garam masala). Often combined with cumin, paprika, or chili, coriander powder is excellent for seasoning stews, lentil dishes (dal), meat, and vegetables. Because the powder allows for even distribution of flavor, it is ideal for dishes that require a subtle, earthy, and warm spice.

Cilantro leaves, also known as cilantro in many parts of the world, are the fresh herb of the coriander plant. In contrast to the warm, nutty coriander seeds, the leaves have a very distinctive, sharp, and lemony flavor, often with a slightly peppery note. However, for some people with a genetic predisposition, the leaves taste like soap, making the herb a controversial but popular spice. Fresh coriander is a central ingredient in Mexican, Southeast Asian, and Indian cuisine. It is almost always added at the end of cooking or used as a garnish, as its flavor is quickly lost to heat. Coriander leaves are essential in the preparation of salsa, guacamole, curries, dals, and Thai dishes. Their fresh, invigorating flavor adds a distinctive, bright zest and a splash of color to many dishes.

Preparation:
Delicious in porridge, muesli, biscuits, compote, creams, cocoa
or: pour hot water over it and drink with some (plant) milk

Ingredients:
Cinnamon Cassia, Anise, Cloves, Cardamom, Coriander

Store in a dry place protected from light.

Ceylon cinnamon, often called "true cinnamon," originates from Sri Lanka and is considered the finest variety of cinnamon. The whole cinnamon sticks are light brown and consist of several thin, brittle layers of bark that form a fine, tender roll. This characteristic clearly distinguishes it from the thicker, harder cassia cinnamon.
Its flavor is more delicate, sweeter, and more complex than Cassia cinnamon. Ceylon cinnamon has a warm, floral aroma with nuances of clove and citrus, but is less dominant. It's excellent for enhancing delicate dishes without overpowering them. The whole sticks are ideal for cooking in teas, mulled wine, compotes, and desserts. Thanks to its very low coumarin content, Ceylon cinnamon is considered a safer choice for regular consumption.

In Ayurveda, Ceylon cinnamon is considered a warming and harmonizing spice. Due to its sweet and spicy flavors (rasa), it is primarily used to calm Vata and Kapha. It helps strengthen the digestive fire (Agni), which promotes digestion and prevents the accumulation of waste products (Ama). Traditionally, Ceylon cinnamon is also used to support the respiratory system and the circulatory system. People with a dominant Pitta constitution should consume it only in moderation due to its heating effect.