Sort by:
2080 products
2080 products
Whole Sichuan peppercorns are the distinctive spice that forms the basis of famous Sichuan cuisine. Botanically speaking, they are not a true peppercorn, but rather the dried fruit rind of a Chinese ash tree. The unique characteristic of Sichuan peppercorns is the "ma" sensation, a tingling, numb sensation on the tongue and lips that numbs the sense of taste and softens the heat of chili. Taste-wise, Sichuan peppercorns have a citrusy, woody, and slightly floral aroma that is quite different from conventional peppercorns. The whole, dried fruits are often roasted in a pan without oil before use to release their full flavor. They can then be ground or added whole to dishes. They are a must for making hot sauces, braised dishes, and hot pot dishes, to which they impart their distinctive, numbing flavor.
Allspice is the dried, unbroken berry of the allspice tree, native to the Caribbean. Its name, derived from the Spanish "pimienta," means pepper, yet its flavor is far more complex. It is often called "clove pepper" because its aroma is a unique blend of cloves, cinnamon, and nutmeg, combined with a subtle peppery note. The whole berries are ideal for slow-cooking dishes, as they release their flavor over an extended period. They are an essential spice for marinades, braises, sauces, and broths. In Caribbean cuisine, they are a key ingredient in the famous jerk seasoning, while in European cuisine, they are often used during the Christmas season in gingerbread, compote, and mulled wine.
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).
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.
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.
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.
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.
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.
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.
Ingredients:
Pepper, clove bud, cinnamon, cardamom, mace, nutmeg, safflower blossom
Preparation:
Simmer 1-2 teaspoons with 1 liter of water for about 15 minutes and strain. Kapha: sweeten with a little honey if desired. Vata: Pitta: refine with milk or cream; Sharkara/raw cane sugar.
Ingredients:
Hemp, Lemon Verbena, Greek Mountain Tea, Hawthorn, Eleutherococcus, Green Oats, Marigold
Preparation: Pour 1 to 2 tablespoons of herbs into 1⁄2 liter of boiling water and let it steep for 5–10 minutes.
Supports digestion and reduces cravings for sweets.
Ingredients:
Coriander, dandelion, milk thistle seeds, anise, fenugreek, fennel, turmeric, orange peel, ginger, cumin, apple, hibiscus, wormwood
Preparation: Pour 1/8–1/4 l of boiling water over 1 teaspoon of the mixture, let it steep for 5–10 minutes, and drink lukewarm tea in small sips.
Ingredients:
Coriander, licorice, fennel, bertram, thyme, nettle, long pepper, turmeric, cinnamon, angelica
Preparation: Pour 1 teaspoon of the mixture into 1⁄2 - 1 l of boiling water, let it steep for 5 minutes, then strain through a fine sieve or, better yet, use a paper filter.
Ingredients:
Blackberry leaves, hawthorn, coriander, Roman chamomile, sweet clover, marigold, cornflower
Preparation: Pour 250–300 ml of boiling water over one teaspoon of herbs, cover, and let steep for 5–10 minutes.
Hinweis: Gemäß der Novel-Food Verordnung sind Jiao gu Lan in der EU nicht als Lebensmittel zugelassen.
Made in Vienna
Products from Vienna.
Sunny summer
