Spices
Sort by:
104 products
104 products
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.
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.
Ingredients:
Gentian root, angelica root, manna, rhubarb root, senna leaves, theriac, zedoary root, boar root, myrrh, camphor, saffron
Preparation:
Fill a jar with crushed herbs (possibly crushed) and pour over 1.5 liters of grain ale (at least 40%). Close the jar, shake, and place in a warm place. Let it steep for at least 2 weeks, shaking the jar daily. Filter through a clean cloth. Store in dark bottles.
Delicious in porridge, muesli, biscuits, compote, creams, cocoa
Also pour over hot water and drink with some (plant) milk
Ingredients:
Cassia cinnamon, allspice, cardamom, cloves, coriander, anise, nutmeg & mace
Store in a dry place protected from light.
Ingredients:
Cinnamon, orange peel, coriander, anise, clove, star anise, cardamom, galangal
Preparation: Boil 1 teaspoon of herbs with 1/2 liter of water for 5 minutes, then let it steep for 10 minutes.
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.
Preparation:
Option 1: Roast in ghee at the beginning of preparation.
Option 2: Roast the mixture in ghee and pour it over the dhal, rice or vegetables after cooking.
Ingredients:
Cumin, fennel, black mustard seeds, black cumin, fenugreek
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.
Sunny summer
Discover soothing autumn herbs, vitamins, and essences for your immune system, calm, and energy. Order online from the herbal pharmacy.
