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Frankincense Oman Incense

Boswellia Sacra. Can deepen the quality of spiritual experiences, create powerful vibrations, and promote visions and spiritual growth. Ideal for burning before meditation and any type of spiritual work.

You can find more information about smoking on our website www.kräuterdrogerie.at

Cayenne chili, whole, is a hot chili pepper that takes its name from the city of Cayenne in French Guiana. The slender, red pods belong to the species Capsicum annuum and are known for their intense, pure heat. Compared to other chili varieties, their heat level is usually in the medium to high range on the Scoville scale. As a whole spice, the dried chilies are often steeped in liquids such as oil, vinegar, or broth to slowly release their aroma and heat. They are also excellent for preparing sauces, marinades, curries, soups, and stews, as the pods can be easily removed after cooking for controlled heat. Whole cayenne peppers add a bold, peppery heat to dishes without overpowering the flavor with an earthy or fruity aroma, as can be the case with other chili varieties. They are a reliable choice for adding a long-lasting, spicy kick to dishes without dominating them.

Cayenne pepper powder is a popular hot spice made from the dried and finely ground pods of the cayenne chili plant (Capsicum annuum). Unlike whole pods, which release their heat and aroma slowly, the powder ensures an immediate and even distribution of heat throughout a dish. In terms of flavor, cayenne pepper is characterized by a clear, intense heat that is barely accompanied by other flavors. While some chili varieties have fruity or earthy notes, cayenne pepper focuses on pure peppery heat that enlivens the mouth without being overpowering. This makes it a versatile spice used in many cuisines around the world. The powder is used in a wide range of dishes. It is often used to flavor sauces, marinades, soups, stews, and meat dishes. It is also an important ingredient in dips and spice blends, such as those for grilled meats. Because its spiciness is very dominant, cayenne pepper powder should be dosed carefully so as not to disturb the balance of a dish.

Ginger powder is the fine, beige-colored spice made from the dried and ground roots of the ginger plant. Compared to fresh ginger, which has a sharp, fresh, and citrusy pungency, the powder offers a more concentrated, warmer, and slightly woody flavor that is less pungent. In the kitchen, ginger powder is a versatile spice used in both sweet and savory dishes. It is a classic ingredient in Christmas pastries, gingerbread, cookies, and cakes. In savory dishes, it is an essential element of many curry blends, marinades, sauces, and braised dishes, particularly in Asian and Indian cuisine. Because the powder has an intense spiciness and releases its aroma more slowly, it is ideal for dishes that require longer cooking times.

Curry leaves are the highly aromatic, glossy leaves of the curry tree bush (Murraya koenigii), native to South Asia. They are a central spice in South Indian and Sri Lankan cuisine and should not be confused with curry powder—they are botanically unrelated. Fresh curry leaves have a complex, unique flavor reminiscent of citrus and a hint of anise, with a spicy, nutty note. To develop this flavor, they are almost always briefly fried in hot oil or ghee (a process known as "tempering"). This process releases their fragrance intensely and adds a unique depth to dishes. They are primarily used in curries, lentil dishes (dals), soups, rice dishes, and chutneys. Although dried curry leaves are available, their aroma is significantly weaker. For the most authentic taste, fresh leaves are always the best choice.

Voatsiperifery pepper is a rare and noble pepper variety that grows wild in the jungles of Madagascar. Its name means "pepper of the vine" in the local language. Its small head and characteristic stem, which resembles a small tail, make it visually unmistakable. Its taste is less spicy than black pepper, but considerably more complex. Its aroma is unique: it combines a subtle yet present spiciness with fruity, woody, and earthy notes reminiscent of citrus and flowers. This pepper is best freshly ground in a mill and sprinkled over prepared dishes as a finishing spice to fully develop its complex aroma. It pairs perfectly with dark chocolate, fresh fruit, fish, white meat, and salads.

Fun fact:
In the past, gingerbread was a staple of Lenten cuisine and was served with strong beer, for example. Make gingerbread not war!

Ingredients:
Cassia cinnamon, anise, clove, cardamom, coriander

Store in a dry place protected from light.

Preparation:
Option 1: Roast in ghee at the beginning of preparation.
Option 2: Roast the mixture in ghee and pour it over the dhal, rice or vegetables after cooking.

Ingredients:
Cumin, fennel, black mustard seeds, black cumin, fenugreek

Store in a dry place protected from light.

From the book by Dr. Kulreet Chaudhary: Sound Medicine.

Ingredients:
Cumin, Fennel, Ginger, Coriander, Turmeric,

Store in a dry place away from light.

Balances excess Vata. Tendency: Restlessness, coldness, flatulence. Ingredients: Fenugreek, allspice, Ceylon cinnamon, fennel, long pepper, turmeric.

Pitta spice balancing: Tendency: Heat, stress, heartburn Ingredients: Coriander, sweet orange peel, turmeric, cardamom, cumin

Balances an excess of Kapha. Tendency: Heaviness, coolness, dampness. Ingredients: Ginger, black pepper, turmeric, cassia cinnamon, nutmeg, clove.

Ingredients: Black mustard, fenugreek, cumin, coconut flakes, turmeric, black pepper, fennel, coriander, ginger, paprika.

As a drink:
Pour 1 pinch of boiling water over it, cool to drinking temperature, and sweeten with honey if desired.

Ingredients:
Pippali (long pepper), black pepper, ginger

Store in a dry place protected from light.

Ingredients:
Fennel, caraway, coriander, anise

Store in a dry place protected from light.

Chew a few grains after meals and in between meals. They're a great alternative to snacking.

Ingredients:
Black mustard seeds, barberry fruits, cumin, fennel, caraway

Chew a few grains after eating. The fiber and essential oils contained in the spices aid digestion.

Ingredients:
Flaxseed, anise, sesame, cumin, black cumin

Store in a dry place protected from light.

St. John's Wort Incense

Smells warm, sweet, herbaceous

It has a calming, balancing, relaxing, and strengthening effect, creating a sense of security, well-being, and inner balance.</p>

Herbal drugstore incense consists of high-quality substances; most of the herbs are tested according to the strict criteria of the Austrian or European Pharmacopoeia for their purity (impurities and residues) and, above all, for their specified minimum content of active ingredients.
You can find more information about smoking on our website https://www.kraeuterdrogerie.at/raeucherwerk

Camphor incense has a fresh, minty scent. It has a clarifying, cleansing effect, creating a clear atmosphere and a sharp mind. Blends well with lavender, chamomile, thyme, lemon balm, frankincense, benzoin, styrax, etc. Warning: Camphor is highly flammable and therefore not normally burned over charcoal. The incense from the Kräuterdrogerie is made from high-quality ingredients; most of the herbs are tested for purity (impurities and residues) and, above all, for their specified minimum content of active ingredients according to the strict criteria of the Austrian or European Pharmacopoeia. More information about incense burning can be found on our website: https://www.kraeuterdrogerie.at/raeucherwerk