Spices

Balanced, strong and spicy pepper mix of white, black and green pepper and rose pepper berries.

Full bodied pepper with a strong and direct pepperiness.

Star anise has a strong sweet, spicy-warm taste with a subtle bitter note. For Far Eastern and sweet cuisine.

Sumac goes particularly well with casseroles, meat, fish dishes or with bean or rice dishes.

Earthy, bitter and spicy aroma with a slight piquancy and a slightly bitter note. Main component of curry mixtures.

Mild aromatic pepper with a pleasant, mild piquancy.

This pepper mix fits wherever the use of black pepper is required.

Fenugreek has a spicy – salty aroma, also in terms of taste this aroma can be found again, whereby a strong bitter note dominates here. This bitter aroma is strongly reminiscent of lovage and celery.

Cumin smells strongly aromatic and has an unmistakable heavy aroma. In terms of taste, this spice is warm, sweet and bitter.

Cardamom is one of the oldest and most valuable spices in the world. By grinding the seeds, a reddish to brownish-gray powder is obtained, incidentally the main component of numerous curry and masala mixtures. However, the capsule can also be stewed whole or slightly crushed in dishes.