Spices
106 products
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106 products
106 products
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.
Lovage, colloquially known as "Maggi herb," is a robust and aromatic culinary herb prized for its intense, savory flavor. Its aroma is strongly reminiscent of celery and the spicy notes of the well-known liquid Maggi seasoning. The leaves are the most commonly used part of the plant, but the stems, roots, and seeds can also be used for seasoning. Due to its dominant flavor, lovage should be used sparingly. It is an essential spice in German and Eastern European cuisine, adding a deep, spicy base note to soups, stews, broths, and sauces. It also goes well with potato dishes, braised meats, and herb curds. Lovage is available fresh, dried, or frozen, although the dried herb has a more concentrated flavor.
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.
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.
Turmeric, better known as turmeric, is a root tuber in the ginger family and an essential spice known primarily for its intense, golden-yellow color. Turmeric's flavor is mild, slightly bitter, and earthy, with a warm, peppery undertone. The spice is most commonly used in dried and ground powder form. In cooking, turmeric is a key ingredient in almost every curry mix, lending dishes not only their characteristic yellow color but also aromatic depth. It is used in many Asian, North African, and Indian dishes, including curries, dals, rice dishes, and soups. In addition to its use as a spice, turmeric also serves as a natural coloring agent. Due to its health-promoting properties attributed to the active ingredient curcumin, turmeric is also prized in beverages such as "golden milk."
Dried, cut basil is a convenient and long-lasting alternative to fresh basil. It is obtained by gently drying the leaves, which extends the herb's shelf life but loses some of its intense, fresh flavor. While fresh basil has a sweet, slightly peppery aroma, the dried variety develops a more concentrated, slightly earthier flavor that is less volatile. In cooking, dried basil is often used in dishes that require longer cooking times, as it retains its flavor well, unlike the fresh variety. It is excellent in tomato sauces, soups, stews, marinades, and braised dishes. Because the flavor is less intense, it can be used more liberally. It is often used as part of a spice blend or as a complement to other herbs such as oregano and thyme to add depth to Mediterranean dishes. While it cannot replace the unique, fresh flavor of fresh basil, it is a reliable ingredient for adding a spicy, herbal touch to dishes.
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.
Marjoram is a delicate and aromatic herb closely related to oregano, but with a much milder, sweeter, and more floral flavor. While oregano has a strong, peppery note, marjoram is softer and warmer, with a spicy, slightly lemony flavor. It is a classic spice in German and French cuisine and indispensable in traditional sausage production. Marjoram goes well with meat dishes, especially pork, lamb, poultry, and minced meat. It also enhances potato dishes, soups, and stews. Because its delicate aroma is sensitive to heat, marjoram is best added toward the end of cooking to retain its full flavor. It is used both fresh and dried, with the dried form having a more concentrated flavor.
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.
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.
Preparation: Delicious in porridge, muesli, cookies, compote, creams, cocoa or: pour hot water over it and drink with a little (plant-based) milk.Ingredients: Cassia cinnamon, anise, cloves, cardamom, corianderStore in a cool, dry place away from light.
Ground cassia cinnamon is the most common form of cinnamon and is obtained from the dried bark of the cassia tree. Its flavor is bold, spicy, and intense, with a peppery sweetness. Unlike its more elegant relative, Ceylon cinnamon, the aroma of cassia cinnamon is less subtle, yet very dominant and distinctive. The powder is ideal for quickly and evenly flavoring dishes. It is an essential spice in the bakery, enhancing cakes, cinnamon rolls, cookies, and desserts. It is also used in savory dishes, for example, in braised dishes, curries, and marinades. Due to its strong spiciness, cinnamon powder should be used sparingly. Please note that cassia cinnamon has a higher coumarin content than Ceylon cinnamon.
Cumin is a distinctive spice known for its earthy, warm, and slightly bitter aroma. The whole, dried seeds have an intense, almost peppery flavor, often considered essential in Indian, Middle Eastern, North African, and Latin American cuisine. Visually, cumin resembles caraway but has a lighter color and a stronger, unique flavor that is unrelated to caraway. In cooking, whole cumin seeds are often briefly fried in hot oil or ghee to release their essential oils and intensify their flavor. This process is essential for preparing curries, lentil dishes (dal), and rice dishes. They pair well with lamb, beef, vegetables, and pulses. Whole cumin seeds are also used in breads, pickles, and spice blends. They add aromatic depth and are a fundamental spice for adding a distinctive flavor to savory dishes.
Cumin powder is obtained from the dried and finely ground seeds of the cumin plant. Unlike whole seeds, which are often toasted to release their aroma, the powder provides an instant, consistent, and intense flavor. Its flavor is earthy, warm, and slightly bitter, with a bold, almost smoky note. It is a staple spice in Indian, Mexican, North African, and Middle Eastern cuisine. Cumin powder is a key ingredient in many curry blends, spice pastes, chilies, and barbecue rubs. It pairs well with meat and fish dishes, legumes such as beans and lentils, and vegetables. Because its flavor is very dominant, it should be used sparingly. It is ideal for preparing marinades, sauces, and dips, as it spreads easily and adds a deep, distinctive flavor to dishes.
Fun fact:
This spice blend, which originated in England in the 19th century, is rarely used in Indian cuisine. Curry makes the world go round!
Ingredients:
Cinnamon, Clove, Cayenne, Allspice, Turmeric, Black Pepper, Ginger, Cardamom, Coriander, Fenugreek, Nutmeg
Store in a dry place protected from light.
Made in Vienna
Handmade natural cosmetics made in Vienna: high-quality care with herbs, plant oils & love – regional, natural & sustainable. Made in Vienna: Local Expertise and Traditional Craftsmanship. This collection unites all products that are manufactured, blended, or bottled directly in Vienna with our know-how and passion for craftsmanship. From our freshly blended teas and spice mixes to select natural cosmetics and honey – here you'll find local quality you can rely on. A true piece of herbal medicine tradition since 1793 .
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Autumn: Boosting Your Immune System . Autumn is a time of transition and preparation for winter. Our collection offers everything you need to strengthen your immune system and face the dreary weather with vitality. Discover warming and fortifying teas , medicinal herbs , oxymel , and dietary supplements . As your specialist in Vienna, we help you stay healthy and well-being-inspired throughout the colder months in a natural way .
