Spices
106 products
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106 products
106 products
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.
From the book by Dr. Kulreet Chaudhary: Sound Medicine.
Ingredients:
Cumin, Fennel, Ginger, Coriander, Turmeric,
Store in a dry place away from light.
Ingredients:
Cumin, Fennel, Ginger, Coriander, Turmeric,
Store in a dry place away from light.
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.
Coriander seeds are the dried fruit of the coriander plant. Unlike the fresh leaves, which have a fresh, soapy, or lemony aroma, the seeds possess a warm, nutty, and slightly sweet flavor with notes of citrus and sage. Whole coriander seeds are a versatile spice in Middle Eastern, Indian, North African, and Latin American cuisine. They are often lightly toasted to release their full flavor and then pounded or ground in a mortar and pestle. They are a key ingredient in many curry powders, garam masala, and spice blends for meat marinades and pickles. Whole seeds are also excellent for adding a unique flavor to breads and baked goods. They pair well with stews, lamb, and poultry and are an essential spice for adding aromatic depth to dishes.
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."
Fenugreek seed powder is the ground form of the small, yellowish-brown fenugreek seeds and is an intensely flavorful spice. Unlike whole seeds, which often require toasting to release their aromas, the powder is ready-to-use and offers a more concentrated flavor. Its flavor is unique and complex: slightly bitter and earthy, with a distinct spicy note reminiscent of fenugreek or celery. Some find it nutty, with a hint of maple syrup—especially when heated. In the kitchen, fenugreek powder is essential to many Middle Eastern and especially Indian dishes, where it is a key ingredient in almost every curry mix (such as garam masala). It is also used to add depth and flavor to lentil and chickpea dishes, soups, stews, and sauces. It is also a traditional spice for certain types of bread (e.g., in Turkey or South Tyrol) and spice pastes. Due to its strong aroma, it should be used sparingly.
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.
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.
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.
Thyme is a versatile and powerful herb that is essential in Mediterranean and French cuisine. Its aroma is earthy, slightly peppery, and has a warm, woody note, often with a hint of mint. Unlike many other herbs, thyme is particularly robust and retains its flavor even after long cooking times and high temperatures. This makes it a perfect seasoning for braised dishes, soups, sauces, marinades, and roasts. Thyme is excellent with lamb, beef, poultry, and a variety of vegetables, especially potatoes and tomatoes. It is also a key ingredient in the classic French bouquet garni. Thyme is used both fresh in whole sprigs and dried, with the dried variety having a more concentrated flavor.
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.
Oregano is a powerful and aromatic herb that is essential in Mediterranean, Mexican, and Greek cuisine. Its flavor is strong, peppery, and warm, with a slightly bitter, minty note. Often confused with marjoram, it is much more intense and less sweet in aroma. As a spice, oregano is inextricably linked to tomato sauces and adds its distinctive flavor to classic dishes like pizza and pasta. It is excellent with grilled meat, fish, lamb, and poultry. It is also often used in marinades, salads, and stews. Oregano is used both fresh and dried, although dried oregano has a much more concentrated flavor and is therefore particularly suitable for dishes that require longer simmering.
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.
Anise is a versatile spice known for its distinctive, sweet aroma, often reminiscent of licorice. The small, brown seeds of the anise plant, Pimpinella anisum, are the most commonly used part. They are used both whole and ground in a variety of dishes. In the kitchen, anise is primarily used in baked goods such as cookies, bread, and cakes, but also in desserts, teas, and liqueurs. Its digestive properties also make it a popular ingredient in traditional medicinal remedies. The sweet, slightly peppery profile of anise makes it a distinctive and prized spice in kitchens worldwide, from European bakeries to Asian spice blends.
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.
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 .
