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2088 products
2088 products
Herba Asperulae
In states of excitement. To make a cup of tea, pour 1 teaspoonful of cold water over it, let it stand for two hours and then strain. Close tightly again after removal. Keep out of the reach of children.
Absinthii herba
To stimulate the appetite. To make a cup of tea, pour ½ teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly prepared tea several times a day ½ hour before meals. Warnings: Wormwood tea must not be used for stomach and intestinal ulcers. Taken in high doses, preparations made from wormwood herb can cause poisoning with vomiting, severe diarrhea, urinary retention, drowsiness and convulsions. Close tightly again after removal. Keep out of the reach of children.
Cinnamomi cortex
For mild digestive problems. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Warning: Cinnamon bark preparations should not be used if you have stomach or intestinal ulcers or during pregnancy. Close tightly again after removal. Keep out of the reach of children.
Fenugreek seed powder is the ground form of the small, yellowish-brown fenugreek seeds and is an intensely flavorful spice. Unlike whole seeds, which often require toasting to release their aromas, the powder is ready-to-use and offers a more concentrated flavor. Its flavor is unique and complex: slightly bitter and earthy, with a distinct spicy note reminiscent of fenugreek or celery. Some find it nutty, with a hint of maple syrup—especially when heated. In the kitchen, fenugreek powder is essential to many Middle Eastern and especially Indian dishes, where it is a key ingredient in almost every curry mix (such as garam masala). It is also used to add depth and flavor to lentil and chickpea dishes, soups, stews, and sauces. It is also a traditional spice for certain types of bread (e.g., in Turkey or South Tyrol) and spice pastes. Due to its strong aroma, it should be used sparingly.
Savory is an aromatic, herbaceous spice known for its strong, peppery flavor with a slightly bitter yet refreshing undertone. It belongs to the mint family and is used both fresh and dried. There are two main species: the annual summer savory (Satureja hortensis), which has a somewhat milder aroma, and the perennial winter savory (Satureja montana), which has a more intense, pungent flavor. The name of the spice says it all: savory is traditionally used to season dishes containing legumes such as beans, peas, and lentils, as it not only enhances the flavor but also helps to make the dishes more digestible. It also goes well with meat dishes, especially lamb and beef, as well as stews, soups, and hearty soups. Due to its strong aroma, it should be used sparingly, as it can easily overpower other flavors. Dried savory is a reliable and flavorful addition to your spice collection.
Galangal is a ginger-like root that is an essential spice in Southeast Asian cuisine. Visually, galangal root resembles ginger, but has smoother, lighter skin and a harder, more fibrous texture. Flavorfully, galangal is sharper and has a distinct, peppery aroma with notes of pine, citrus, and eucalyptus, while ginger is warmer and sweeter. Fresh galangal is most commonly used, finely sliced, chopped, or pounded into a paste. It is a key ingredient in Thai dishes such as the famous Tom Yum soup, and in Indonesian, Malaysian, and Vietnamese curries and pastes. It is often used alongside lemongrass and kaffir lime leaves to add a fresh, lemony, and spicy flavor to dishes. Dried or ground galangal has a slightly weaker but still characteristic aroma and can be used as an alternative when fresh galangal is not available.
Turmeric, better known as turmeric, is a root tuber in the ginger family and an essential spice known primarily for its intense, golden-yellow color. Turmeric's flavor is mild, slightly bitter, and earthy, with a warm, peppery undertone. The spice is most commonly used in dried and ground powder form. In cooking, turmeric is a key ingredient in almost every curry mix, lending dishes not only their characteristic yellow color but also aromatic depth. It is used in many Asian, North African, and Indian dishes, including curries, dals, rice dishes, and soups. In addition to its use as a spice, turmeric also serves as a natural coloring agent. Due to its health-promoting properties attributed to the active ingredient curcumin, turmeric is also prized in beverages such as "golden milk."
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.
Cardamom seeds are the small, dark seeds found inside the green or black cardamom pods. They are the true carrier of the intense, concentrated flavor. While the whole fruit releases its aroma slowly, the seeds themselves offer a much stronger and more direct burst of flavor. Their taste is complex: highly aromatic, floral, citrusy, and with a spicy, almost peppery sweetness. In cooking, the seeds are often removed fresh from the pod and then used either whole or ground. Grinding the seeds releases the most flavor, which is why it's ideal to grind them fresh when needed, as ground cardamom powder quickly loses its spiciness. Cardamom seeds are an essential spice in Indian cuisine for curries and spice blends like garam masala, as well as in drinks like masala chai. They are also used in Middle Eastern cuisine to flavor coffee, and in Scandinavian cuisine, they are a staple in sweet pastries and breads. Their intense flavor makes them a popular ingredient for adding a unique, exotic touch to dishes.
Cilantro leaves, also known as cilantro in many parts of the world, are the fresh herb of the coriander plant. In contrast to the warm, nutty coriander seeds, the leaves have a very distinctive, sharp, and lemony flavor, often with a slightly peppery note. However, for some people with a genetic predisposition, the leaves taste like soap, making the herb a controversial but popular spice. Fresh coriander is a central ingredient in Mexican, Southeast Asian, and Indian cuisine. It is almost always added at the end of cooking or used as a garnish, as its flavor is quickly lost to heat. Coriander leaves are essential in the preparation of salsa, guacamole, curries, dals, and Thai dishes. Their fresh, invigorating flavor adds a distinctive, bright zest and a splash of color to many dishes.
Coriander powder is made from the ground, dried seeds of the coriander plant. It is a versatile spice that has a warm, nutty, and slightly sweet flavor, with notes of citrus and sage. This flavor is distinctly different from fresh coriander leaves, which have a fresh, spicy, or often perceived as soapy aroma. The powder is an essential ingredient in many cuisines around the world, particularly Indian, North African, and Latin American cuisine. It is a key ingredient in countless curry blends, spice pastes, marinades, and masalas (such as garam masala). Often combined with cumin, paprika, or chili, coriander powder is excellent for seasoning stews, lentil dishes (dal), meat, and vegetables. Because the powder allows for even distribution of flavor, it is ideal for dishes that require a subtle, earthy, and warm spice.
Coriander seeds are the dried fruit of the coriander plant. Unlike the fresh leaves, which have a fresh, soapy, or lemony aroma, the seeds possess a warm, nutty, and slightly sweet flavor with notes of citrus and sage. Whole coriander seeds are a versatile spice in Middle Eastern, Indian, North African, and Latin American cuisine. They are often lightly toasted to release their full flavor and then pounded or ground in a mortar and pestle. They are a key ingredient in many curry powders, garam masala, and spice blends for meat marinades and pickles. Whole seeds are also excellent for adding a unique flavor to breads and baked goods. They pair well with stews, lamb, and poultry and are an essential spice for adding aromatic depth to 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.
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.
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.
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 .
