Spices

Cardamom is used to spice both sweet and savoury dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine.

Lemongrass is very popular in Asian cuisine. It goes perfectly with ginger, coconut, garlic, shallots and allspice.

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

Apart from curry powder, cardamom is used in European cuisine for Christmas baked, but also for sausages, liqueurs and as a component of spice mixtures.

This seeds have a mild, nutty taste. They only gradually develop their pungent aroma during cooking or pickling.

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.

Spicy flavour with a bitter herb note.

Intense spicy powder, highly aromatic with a slightly sweet-bitter piquancy.

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

From fiery red chillies with the characteristic, delicate smoky taste with intense spiciness