Spices
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104 products
104 products
It was a subtle spiciness that travelers brought from Mexico to the Basque Country in 1650 in the form of chili peppers. Thanks to the climate, the fruit could be cultivated and refined through selection. This gave rise to a local specialty: Only ten French villages are permitted to produce Piment d'Espelette. The ripe fruits are harvested by hand and dried in the sun. As a fine powder, the spice has many culinary uses. Use it to add a fruity heat to fish, meat, or omelets—or to add a warming note to desserts.
Star anise powder is the finely ground spice from the fruit of the star anise tree. It offers the same strong, licorice-like aroma as whole stars, but in a highly concentrated and readily available form. The powder is more intense because its essential oils are fully released and often has a pepperier note. Unlike whole stars, which release their aroma slowly, the powder provides a quick and even seasoning. It is an essential ingredient in Chinese five-spice powder and is often used in Asian cuisine for marinades, spice pastes, and rubs for meats such as duck and pork. Due to its intense spiciness, star anise powder should be used very sparingly, as it can quickly overpower other flavors. It is also excellent for adding an exotic aroma to baked goods, compotes, or mulled wine.
Schabzigerklee is a powerful and highly aromatic herb that plays a particularly important role in Swiss and Tyrolean cuisine. It is a type of fenugreek (Trigonella caerulea), but has a distinctly different flavor profile than the more familiar fenugreek. Its aroma is unique: savory, intensely spicy, and with a nutty, slightly cheesey note reminiscent of celery. This special flavor makes it an essential ingredient in the famous Glarner Schabziger, a traditional Swiss grated cheese. Schabzigerklee also has other uses. It is usually used dried and ground to flavor bread, soups, potato dishes, and spreads. Due to its dominant flavor, Schabzigerklee should be used sparingly.
Allspice powder is the finely ground spice from the dried berries of the allspice tree. Unlike whole berries, which release their aroma slowly, the powder ensures an immediate and intense release of its complex flavor. This is often described as a unique blend of cloves, cinnamon, and nutmeg with a warm, peppery note. Due to its concentrated aroma, allspice powder is an extremely versatile spice in the kitchen. It is a classic ingredient in Christmas baking for gingerbread and speculaas (speculoos), but is also indispensable in savory dishes. There, it is used in marinades, braised dishes, sauces, and spice blends such as the jerk seasoning found in Caribbean cuisine. Due to its strong spiciness, allspice powder should be used sparingly.
Whole white peppercorns are the ripe fruits of the pepper plant, from which the dark outer hull is removed after harvest. They are soaked in water to dissolve the hull, revealing the light-colored peppercorn. Their flavor is distinctly different from black pepper: less spicy and complex, but with a richer, earthy, and almost musky aroma. The main reason for using white peppercorns, however, is their color. It is preferred in light sauces (such as béchamel), soups, potato dishes, and light creams to avoid dark specks. Whole white peppercorns are also an important ingredient in Chinese cuisine. They, too, develop their best flavor when freshly ground in a pepper mill.
Pink peppercorn is a visually appealing spice distinguished from conventional peppercorns by its bright pink color and unique aroma. Botanically speaking, it is not a "true" peppercorn, but rather the dried berry of the Peruvian peppercorn tree. Its flavor is extremely delicate: mild, fruity, and slightly sweet, with a subtle spiciness and hints of juniper and pine. Due to its delicate aroma, it is rarely used in cooking but is usually used as a garnish and finisher, ground fresh or sprinkled whole over a dish. Pink peppercorn pairs perfectly with fish, seafood, poultry, and salads. Due to its sweet notes, it also makes a surprising ingredient in desserts such as chocolate mousse or fruit salads.
Dried and chopped parsley is a practical and versatile spice made from the leaves of the parsley plant. Unlike fresh parsley, which has a vibrant, peppery, and slightly lemony aroma, the dried herb is much milder and more subtle in flavor. It possesses a delicate, earthy note and a very subtle spiciness. Because of its less overpowering flavor, dried parsley is often used as a splash of color or as a mild, supporting spice. It is excellent for adding an appealing visual appeal to soups, stews, and sauces without overpowering the flavor. Because its aroma is more heat-stable than that of fresh parsley, it can be added at the beginning of cooking. However, it is not an equal substitute for fresh parsley in dishes that require its fresh and intense flavor, such as tabbouleh or gremolata.
Sweet paprika powder is the most popular and mildest variety of paprika, obtained from the dried, sweet, and ripe fruits of the bell pepper. It originates from Hungary and is characterized by its intense, bright red color and fruity, slightly sweet aroma. Unlike hot paprika varieties, sweet paprika is not spicy, but rather has a mild, aromatic flavor. It is an essential spice in Hungarian cuisine and the basis for classic dishes such as goulash and paprika chicken. The powder not only gives dishes their characteristic flavor but also a beautiful, deep red color. It goes perfectly with meat, poultry, soups, sauces, and rice. An important tip when cooking is to sauté the paprika briefly in oil or fat, but do not burn it, as otherwise it will become bitter.
Nutmeg is the hard, egg-shaped nut of the nutmeg tree. Its flavor is warm, sweet, and nutty, with a spicy, slightly peppery note. The whole nut is the best choice, as its aroma is volatile, and the essential oils evaporate quickly in ground powder. Only freshly grated does it unfold its full, intense aroma, adding a special depth to any dish. Grated nutmeg is an essential spice in European cuisine and is used in both savory and sweet dishes. It goes perfectly with creamy sauces (such as béchamel), potato dishes (mashed potatoes, gratins), and vegetables (spinach, cauliflower). It is also popular in baking, enhancing cakes and pastries. It is often used in mulled wine and eggnog at Christmas. Incidentally, the reddish covering around the nut produces the spice mace, which has a similar but more delicate aroma.
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.
Caraway, the dried seeds of the caraway herb, is a distinctive spice with a warm, spicy, and slightly hot flavor. Its aroma is reminiscent of anise and licorice, but stronger and earthier. Caraway is often confused with cumin, but their flavors are quite different: caraway is sharper and more anise-like, while cumin has a smokier and earthier note. Caraway is a staple spice in Central and Eastern European cuisine. It is essential in the preparation of bread (especially rye bread), cheese, and hearty dishes such as sauerkraut, goulash, or potato soups. The seeds are often used whole to release their flavor slowly. Caraway is also known for its digestive properties, which is why it is traditionally often combined with heavy, fatty, or gassy foods to make them more digestible.
Ingredients:
Fennel, caraway, coriander, anise
Store in a dry place protected from light.
Bertram (Anacyclus pyrethrum) is a fascinating spice and ancient medicinal plant that has regained popularity primarily through the writings of Hildegard von Bingen. The plant, which belongs to the daisy family, resembles chamomile in appearance, but only the root is used as a spice. After harvesting, the bertram root is dried and ground into a fine powder. Bertram's flavor is unique: initially, it tastes mild and slightly earthy before a warming, peppery spiciness spreads in the mouth. This aroma, which is also reminiscent of mustard, adds a special depth to many dishes. Bertram has a wide variety of uses in the kitchen. It goes perfectly with savory dishes such as soups, stews, sauces, meat and fish dishes. It is also used in modern cuisine, for example in porridge, spelt dishes, or even on a simple buttered bread. Hildegard von Bingen valued bertram not only for its taste, but also for its digestive and generally strengthening properties, which is why it is often referred to as the "universal spice" in Hildegard's cuisine.
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