Spices
104 products
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104 products
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.
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.
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 powder is the finely ground spice from the seeds of cardamom pods. Unlike whole fruits, which release their aroma slowly, the powder ensures immediate and even flavor distribution. Its aroma is intense, floral, sweet and spicy, and has a slightly lemony note. The powder is often used in the kitchen to prepare coffee, masala chai, sweet pastries and baked goods, and curry blends such as garam masala. It is best to grind the seeds fresh, as the powder loses its intensity quickly. Cardamom in Ayurvedic Teachings: Cardamom powder also plays an important role in Ayurveda and is revered as the "queen of spices." It is considered a tridoshic spice, meaning it balances all three doshas—vata, pitta, and kapha. It is particularly valued for its digestive properties. It strengthens the digestive fire (agni), helps reduce flatulence, and can relieve nausea. Due to its purifying properties, it is also used to clear the airways and freshen breath. In Ayurveda, cardamom is often added to coffee and tea to counteract the stimulating effects of caffeine while also refining the aroma.
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.
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 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.
Preparation:
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.
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.
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.
Ginger powder is the fine, beige-colored spice made from the dried and ground roots of the ginger plant. Compared to fresh ginger, which has a sharp, fresh, and citrusy pungency, the powder offers a more concentrated, warmer, and slightly woody flavor that is less pungent. In the kitchen, ginger powder is a versatile spice used in both sweet and savory dishes. It is a classic ingredient in Christmas pastries, gingerbread, cookies, and cakes. In savory dishes, it is an essential element of many curry blends, marinades, sauces, and braised dishes, particularly in Asian and Indian cuisine. Because the powder has an intense spiciness and releases its aroma more slowly, it is ideal for dishes that require longer cooking times.
Coffee Dream spice, organic For mild Ayurvedic coffee Fancy coffee à la Ayurvedic? Cardamom, cinnamon, and the like not only provide a sensual, oriental aroma, they also give you a good feeling in your stomach. • Sensual enjoyment • Spice mix for Ayurvedic coffee • Recipe composed according to Ayurvedic knowledge • Developed by Ayurvedic gourmet chef Udo Schneider • Made from the finest organic spices • Made with love in our spice factory Preparation (1 cup): Heat 1-2 pinches of spice mix with 250 ml of water. Add 1 tbsp of ground coffee or espresso, simmer for 5 minutes, and filter.
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.
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).
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 .
Sunny summer
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 .
