Spice mixes

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.

From Dr. Kulreet Chaudhary's book: Reborn through Modern Ayurveda.

Ingredients:
Cumin, fennel, ginger, coriander, amla, turmeric

Store in a dry place protected from light.

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.

Preparation:
Delicious in porridge, muesli, biscuits, compote, creams, cocoa
or: pour hot water over it and drink with some (plant) milk

Ingredients:
Cinnamon Cassia, Anise, Cloves, Cardamom, Coriander

Store in a dry place protected from light.

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.

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.

Provençal herbs is a spice blend that captures the aroma and sunshine of the French Provence. It consists of dried herbs such as rosemary, thyme, savory, and oregano, often complemented by marjoram. Lavender blossoms are sometimes also included, lending the mix a slightly floral note. The flavor is spicy, tart, and highly aromatic, with a woody depth. The herbs are very robust and retain their flavor even at high temperatures and long cooking times. They pair perfectly with grilled or roasted meat (especially lamb and poultry), fish, baked vegetables, stews, and are a perfect seasoning for marinades or sauces. "Herbs of Provençal" are therefore an all-rounder for Mediterranean cuisine.

Store in a dry place protected from light.

• Five Elements Spice Paste
• For sweet and savory dishes
• For Turmeric Latte

Organic Curcama GOLD - The fresh five elements spice paste.
For refining sweet and savory dishes. For turmeric latte & golden milk, smoothies, and other beverages.

The idea is to use Curcama Gold to bring harmony, balance, and a special touch to your food and drinks. The combination of individual fresh ingredients creates a truly unique taste experience.

Ingredients:
Turmeric, apple, ginger, long pepper, salt, lemon, gentian root, dandelion root, sea buckthorn, cinnamon, acerola and much more.

Golden Milk Turmeric Latte

Ingredients:

200ml Organic Oat Drink
1 tsp organic Curcama Gold
1 tsp organic agave juice or organic rice malt or organic honey or
Organic Curcama Bee for that extra kick

Optional, 1 tsp organic raw cocoa powder

Preparation:

Heat 1 teaspoon of Curcama Gold with 200ml of oat milk in a saucepan and whisk until frothy. Sweeten to taste, and don't forget to smile. (Recommended temperature: 40-45°C.)

STIR – DRINK – SMILE

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.