Spices
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104 products
104 products
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.
Cassia cinnamon is the most widely used type of cinnamon in Europe and North America. The whole sticks consist of a single, thick layer of bark that curls tightly when dried. Their flavor is robust, spicy, and intense, with a strong, peppery sweetness. Compared to the milder Ceylon cinnamon, cassia cinnamon has a less delicate but significantly more dominant aroma. The whole cinnamon sticks are ideal for cooking in dishes, as they release their aroma slowly and evenly into the liquid. They are a classic spice for braised meats and roasts, as well as for mulled wine, compotes, and preserves. To release the aroma, the stick can be slightly broken before use. Because of their intense flavor, they should be used sparingly and removed from the dish before serving.
Long pepper, also known as pippali in Indian medicine, is an ancient and fascinating spice. Visually, it differs greatly from black pepper, as it has the shape of a small, dried ear of corn. Its flavor is similar to black pepper, but with a more complex, pungent spice accompanied by a sweet, aromatic note with hints of cinnamon and nutmeg. The aroma of long pepper is more intense and creates a long-lasting warmth on the palate. Pippali in Ayurveda: In Ayurveda, pippali is highly regarded and considered a tridoshic spice, capable of balancing the three doshas of vata, pitta, and kapha. It is a key ingredient in the famous spice blend Trikatu ("the three hot ones"), along with ginger and black pepper. Pippali is particularly used in Ayurveda to strengthen the digestive fire (agni) to improve digestion and reduce flatulence. It is also valued for its beneficial effects on the respiratory system, as it helps loosen mucus and cleanse the lungs. Due to its many positive effects, it is often considered a rejuvenating and strengthening spice (rasayana).
Whole black peppercorns are the dried, unripe fruits of the peppercorn plant (Piper nigrum) and the most widely used spice in the world. They are characterized by their strong, hot, and warm spiciness, accompanied by a complex aroma with woody and slightly earthy notes. For the best flavor experience, peppercorns should always be freshly ground, as their aroma is very volatile and can only fully develop this way. They are an extremely versatile spice and go well with almost any savory dish, from grilled meat and fish to stews and soups, sauces, and salads. Whole peppercorns are also often cooked in marinades, broths, and pickled vegetables to slowly release their flavor.
Colored pepper is a visually appealing spice blend made from various pepper varieties, which not only adds color but also a complex aroma. The blend typically consists of: Black pepper, which provides a strong, spicy flavor. Green pepper, the unripe, dried peppercorn, which brings a fresh, mild heat and a slightly fruity aroma. White pepper, the peeled, fermented peppercorn, which has a sharp, earthy note. Pink pepper, which is not actually a type of pepper but the berry of the Peruvian pepper tree, lends the mix a sweet, fruity, and slightly floral note. This combination offers a balanced and complex flavor experience that is ideal for the pepper mill. Colored pepper pairs perfectly with almost all dishes: from grilled meat and fish to salads, sauces, and soups, to which it not only adds flavor but also a colorful and elegant touch.
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.
Mace is a refined and noble spice obtained from the reddish, lace-like husk (the aril) that surrounds the nutmeg. After harvesting, this husk is dried, taking on a warm orange-yellow color. In terms of flavor, mace is similar to nutmeg, but considerably more delicate, milder, and sweeter. It has a more floral, citrusy note and lacks the intense, woody sharpness of the nut. Because of this delicate aroma, it is often used in dishes where a more delicate, light flavor is desired. Mace pairs perfectly with light sauces, fish, poultry, and potato dishes, and is a classic ingredient in pastries, cakes, and jams. It is available both as a whole, dried "flower" and in ground form.
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.
Cardamom seeds are the small, dark seeds found inside the green or black cardamom pods. They are the true carrier of the intense, concentrated flavor. While the whole fruit releases its aroma slowly, the seeds themselves offer a much stronger and more direct burst of flavor. Their taste is complex: highly aromatic, floral, citrusy, and with a spicy, almost peppery sweetness. In cooking, the seeds are often removed fresh from the pod and then used either whole or ground. Grinding the seeds releases the most flavor, which is why it's ideal to grind them fresh when needed, as ground cardamom powder quickly loses its spiciness. Cardamom seeds are an essential spice in Indian cuisine for curries and spice blends like garam masala, as well as in drinks like masala chai. They are also used in Middle Eastern cuisine to flavor coffee, and in Scandinavian cuisine, they are a staple in sweet pastries and breads. Their intense flavor makes them a popular ingredient for adding a unique, exotic touch to dishes.
Tarragon is an elegant and versatile herb known for its distinctive, slightly sweet aroma reminiscent of anise and licorice, with a spicy, peppery note. It is a central spice in classic French cuisine, where it is often called the "king of herbs." There are two main varieties: the more intense French tarragon and the slightly milder Russian tarragon. Its unique flavor pairs perfectly with light sauces, such as the famous béarnaise sauce, as well as with eggs, poultry, and fish. Tarragon also blends well with other herbs such as chervil, parsley, and chives and is an essential ingredient in the herb blend "Fines herbes." It also adds a distinctive flavor when preserved in vinegars and oils. Tarragon's aroma is very dominant, so it should be used sparingly. The herb is best used fresh, as its flavor diminishes with drying.
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.
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.
Ingredients:
Gentian, angelica, rhubarb, zedoary, lovage, senna, camphor, myrrh, theriac, tormentil, pimpinella, calamus, nutmeg, mace, dittany, 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.
Ingredients: Black mustard, fenugreek, cumin, coconut flakes, turmeric, black pepper, fennel, coriander, ginger, paprika.
Curry leaves are the highly aromatic, glossy leaves of the curry tree bush (Murraya koenigii), native to South Asia. They are a central spice in South Indian and Sri Lankan cuisine and should not be confused with curry powder—they are botanically unrelated. Fresh curry leaves have a complex, unique flavor reminiscent of citrus and a hint of anise, with a spicy, nutty note. To develop this flavor, they are almost always briefly fried in hot oil or ghee (a process known as "tempering"). This process releases their fragrance intensely and adds a unique depth to dishes. They are primarily used in curries, lentil dishes (dals), soups, rice dishes, and chutneys. Although dried curry leaves are available, their aroma is significantly weaker. For the most authentic taste, fresh leaves are always the best choice.
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