Spices
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104 products
mildly warming
for punch; mulled wine
also suitable for children's punch
only natural aroma of spices
Warming spice mix for cozy hours with punch or mulled wine.
Can of course also be drunk as tea.
Ingredients: Cinnamon, apple pieces, orange peel, galangal, clove, star anise, anise, cardamom, coriander Preparation as punch (with and without alcohol); mulled wine: Simmer 1-2 teaspoons of the mixture with 500 ml of water for about 10 minutes. Mix with apple, berry, orange juice or wine and sweeten to taste.
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.
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.
White mustard seeds are the largest and mildest of the mustard varieties. They come from the Sinapis alba plant and are characterized by their light, yellowish-white color. Their flavor is hot, spicy, and has a piquant, slightly nutty note, although this is considerably less fiery than that of black mustard seeds. The pungency is only released when crushed or cooked. White mustard seeds are a classic spice in European cuisine and are used primarily for pickling and preserving vegetables, pickles, or sauerkraut. They are also the main ingredient in the production of many mustard varieties, as they give the mustard its characteristic pungency and flavor. The whole seeds can also be used in sauces or dressings to achieve a subtle heat and a pleasant texture.
Black cumin is a versatile spice obtained from the small, matte-black seeds of the Nigella sativa plant. Despite its name, black cumin is not related to caraway or cumin. Its flavor is unique: slightly bitter and peppery, with a nutty note and a subtle aroma reminiscent of oregano and onion. Black cumin is a staple spice in Middle Eastern and Indian cuisine. It is often sprinkled over flatbreads such as naan and Turkish flatbread as a decorative and aromatic seasoning. It is also an important ingredient in the Bengali five-spice blend Panch Phoron. The seeds are excellent in vegetable, pulse, and curry dishes. Lightly toasting them in a pan brings out their nutty flavor.
Black mustard seeds are the small, dark seeds of the black mustard plant. They are the hottest and most pungent of all mustard varieties. Their flavor is bold, spicy, and with a distinct, sharp heat that only develops when crushed or cracked by heating. They are an essential part of Indian cuisine, particularly in South India, where they are fried as one of the first ingredients in hot oil or ghee. This frying, known as tadka, causes them to burst and release their nutty, pungent aroma. Black mustard seeds are delicious in curries, dal (lentil dishes), vegetable dishes, and pickles, adding a unique, spicy flavor and texture.
Ground black pepper is the powdered form of dried black peppercorns and one of the most widely used spices in the world. Its flavor is hot, peppery, and warm, but compared to freshly ground pepper, it often lacks the full, complex aroma because the volatile essential oils quickly escape during grinding. The main advantage of pepper powder is its convenience and quick use. It can be instantly stirred into dishes and provides even seasoning in marinades, sauces, soups, and batters. It pairs perfectly with almost all savory dishes and is a versatile spice. To preserve the remaining flavor, ground pepper should be stored in an airtight container in a cool, dark place.
Ground nutmeg is the powdered form of nutmeg. Unlike the whole nut, which only releases its full flavor when grated, the powder offers a quick and convenient way to season dishes. Its flavor is warm, sweet, and nutty, but it often lacks the complex and intense freshness associated with freshly grated nutmeg, as the essential oils quickly evaporate after grinding. Nevertheless, the powder is a practical and popular spice in the kitchen. It is often stirred into creamy and cheesy dishes such as béchamel sauce, potato gratin, and spinach. It is also indispensable in baking, enhancing cakes, pastries, and desserts. Due to its lower seasoning power, powdered nutmeg is often used in larger quantities than freshly grated nutmeg. It is best stored in an airtight container to preserve the remaining flavor for as long as possible.
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.
Caraway powder is made from dried and finely ground caraway seeds. It offers the same warm, spicy, and slightly aniseed flavor as the whole seeds, but in a concentrated form that disperses instantly and evenly throughout dishes. Unlike whole caraway seeds, which are often found in bread or braised dishes, the powder is ideal for dishes where a smooth texture is desired. It is a staple ingredient in many soups, sauces, and hearty stews such as goulash and sauerkraut, as it adds a deep flavor without affecting the texture. Caraway powder is also commonly used to add a subtle yet distinctive flavor to bread and pastry doughs. Like the whole seeds, the powder is known for its digestive benefits.
Cubeb pepper, also known as stem pepper, is a fascinating spice that visually differs from traditional black peppercorns due to the characteristic small stem attached to the berry. Its flavor is unique and complex: it has a pleasant, mild heat overlaid with a multi-layered aromatic profile. Notes reminiscent of allspice, eucalyptus, and a fresh, slightly resinous pine aroma are evident, followed by a warm, slightly bitter aftertaste. This unique profile makes cubeb pepper a versatile spice, used not only in North African dishes like Moroccan tagines, but also as an ingredient in Indonesian dishes and spice blends like ras el hanout. Cubeb pepper is best used whole or freshly ground to fully unleash its flavor and is excellent with meat, fish, and vegetables, adding an exotic depth.
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.
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.
Turmeric is a spice obtained from the dried and powdered roots of the turmeric plant. It is best known for its bright golden-yellow color, which comes from the active ingredient curcumin. Ground turmeric tastes mild and slightly bitter, with a warm, earthy aroma reminiscent of a blend of ginger and orange. Far milder than ginger, its primary function is to create a subtle, warm base and impart a deep golden color to dishes. In the kitchen, turmeric powder is an essential ingredient in almost every curry mix and is widely used in South Asian, Indian, and North African dishes. It is used in curries, dals (lentil dishes), rice dishes such as pilaf, soups, and marinades. Due to its intense coloring power, it is also used as a natural dye. Outside of the kitchen, it is also valued in medicinal uses and is a key ingredient in "golden milk."
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