{"title":"Germany","description":"\u003ch2 id=\"speakable-headline\"\u003eGermany between the bread basket, Riesling hills, and distilling pots\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAt \"nur Gutes,\" we bring together German specialties from every corner of the compass. Grain spirits and fruit brandies come from the Münsterland to the Kaiserstuhl, Riesling and sparkling wine from the Palatinate, Rheinhessen, and the Saar. We also have Printen gingerbread from Aachen, chocolates from Berlin, knives from Solingen, and linen towels from Hamburg, all made by families who put their home town on the label.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGerman specialties\u003c\/strong\u003e at \"nur Gutes\" are, first and foremost, a map. Our wine rack stretches from the Mittelhaardt in the Palatinate and the \"Rote Hang\" near Nierstein all the way to the Saar. Our selection of grain spirits, gin, and fruit brandies spans from Bremen to Lake Schliersee, with Hessian ketchup and Aachener Printen in between. Since 2002, we have been putting together, from our base in Nordhorn, products that producers harvest, distill, bake, or forge themselves.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eA country that calls its bread by name\u003c\/h3\u003e\n\u003cp\u003eIf you want to understand Germany from a culinary perspective, start with the bread, as hardly any other food tells you so much about the landscapes between the North Sea and the Alps. The German Bread Institute lists over three thousand registered bread specialties in its bread register, from pumpernickel to the Berlin \"Schrippe\" roll. Since 2014, German bread culture has been included in the nationwide register of intangible cultural heritage.\u003c\/p\u003e\n\u003cp\u003eSausage is a constant companion to bread, whether it’s a Thuringian bratwurst, Munich white sausage with sweet mustard, or Palatinate stuffed pork stomach (Saumagen). A glance at the dinner plate shows just how much regional specialties define the map. In the North, you’ll find Labskaus (a meat and potato stew) with rollmops and a fried egg; in the Rhineland, Sauerbraten with raisins; and in Hesse, \"Green Sauce\" made from seven herbs.\u003c\/p\u003e\n\u003cp\u003eSwabians fill Maultaschen dumplings, and Bavarians pair roast pork with bread dumplings and coleslaw. Germany gets sweet at Christmas time, when Aachener Printen, Nuremberg gingerbread, and Dresden Christstollen assert their protected origins. Food and drink keep body and soul together, as the saying goes, and between Flensburg and Garmisch, people take that pleasantly literally.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eRiesling from slate, sparkling wine from the bottle, grain spirit from Münsterland\u003c\/h3\u003e\n\u003cp\u003eGerman wines have Riesling as their figurehead, and rightly so. According to the German Wine Institute, almost every second Riesling vine in the world is located in a German vineyard, spread across thirteen wine-growing regions between the Ahr and Saxony. Rheinhessen is the largest, the Palatinate the second largest, and the Hessische Bergstraße the smallest.\u003c\/p\u003e\n\u003cp\u003eEach region brings its own unique soil into the glass: red clay slate near Nierstein, lime marl on the Mittelhaardt, and Devonian slate on the steep slopes of the Moselle and Saar. Alongside Riesling grow Pinot Noir, Pinot Gris, and Silvaner, which in Franconia is bottled in the bulbous \"Bocksbeutel\" flask. Distilling is done with whatever grows right outside the door—grain in Münsterland, fruit in Baden, gentian in the Alps—and beer continues to be based on the Bavarian Purity Law of 1516.\u003c\/p\u003e\n\u003cp\u003eAt \"nur Gutes,\" \u003ca href=\"\/en\/collections\/weingut-rings\"\u003eSteffen and Andreas Rings\u003c\/a\u003e from Freinsheim represent this with Rieslings and Pinot Noirs from limestone and lime marl soils. In Osthofen, Peter and Fritz May manage a winery dating back to 1815 in the seventh generation and have been farming organically since 2007. The Rieslings from \u003ca href=\"\/en\/collections\/weingut-forstmeister-geltz-zilliken\"\u003eDorothee and Hanno Zilliken\u003c\/a\u003e from the Saarburger Rausch vineyard mature in old oak barrels in their cool cellar on the Saar.\u003c\/p\u003e\n\u003cp\u003eSparkling wine is represented by \u003ca href=\"\/en\/collections\/sekthaus-raumland\"\u003eVolker Raumland\u003c\/a\u003e and his daughters Katharina and Marie-Luise in Flörsheim-Dalsheim, which since 2020 has been the first VDP estate dedicated exclusively to sparkling wine. On the Bergstraße, Niko Brandner and head winemaker Rachele Crosara produce the sparkling wine for Griesel in Bensheim. Distilling is carried out by \u003ca href=\"\/en\/collections\/faude-feine-braende\"\u003eFlorian Faude\u003c\/a\u003e at the Kaiserstuhl, by the Sasse family in Schöppingen, and, since 1928, by Lantenhammer at Lake Schliersee.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eKetchup from Hesse, Printen from Aachen, pasta from the Alb\u003c\/h3\u003e\n\u003cp\u003eAt the very top of this collection sits, of all things, a ketchup, cooked by Boris Sauerborn in Muschenheim near Giessen. Tomato paste, raw cane sugar, and red wine vinegar with raspberry juice result in a sauce that can be mild, spicy, hot, or smoky. The \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-wuerzig\"\u003espicy Ketchup zum heiligen Stein\u003c\/a\u003e pairs perfectly with both bratwurst and fries, and has replaced the big-brand bottles on many barbecue tables.\u003c\/p\u003e\n\u003cp\u003eIn Aachen, \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eAndreas Klein\u003c\/a\u003e bakes Printen on Franzstraße according to the recipe of his great-grandfather Peter, who founded the bakery in 1912. Three types of sugar, wheat flour, and potash go into the dough, which is left to rest for two days. In Andelfingen on the edge of the Swabian Alb, Brigitte Schaut pulls fresh egg pasta through bronze molds, and her spaghetti takes three days to dry.\u003c\/p\u003e\n\u003cp\u003eFrom the Lower Rhine comes \u003ca href=\"\/en\/products\/van-nahmen-rhabarbernektar\"\u003ethe rhubarb nectar from van Nahmen\u003c\/a\u003e, which Peter van Nahmen has been pressing in Hamminkeln in the fourth generation. Uwe and Sabine König preserve black walnuts and pear mustard in Wiehl in the Bergisches Land, while Thomas Eckart and Sabine Welz stir up grill and curry sauces in Berlin.\u003c\/p\u003e\n\u003cp\u003eGerman delicacies also come from Klingenberg am Main, as the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAlte Gewürzamt\u003c\/a\u003e in Klingenberg am Main owes its blends to star chef Ingo Holland, who began composing them in 2001; today, his son Kilian runs the house. This also includes the Franconian sausage in a jar from Feinkost Faber in Bad Kissingen and the nut creams made from roasted nuts by Brandgut in Hamburg.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eSolingen steel, Hamburg linen, and a Santa in foil\u003c\/h3\u003e\n\u003cp\u003eThe knives from the \u003ca href=\"\/en\/collections\/guede-solingen\"\u003eGüde manufactory in Solingen\u003c\/a\u003e have been forged in the fourth generation since 1910; the Alpha series is made from a single piece of steel, with handles made of barrel oak or olive wood. Once you have used a bread knife from this workshop, you will never cut sourdough bread with anything else. From the same city come the Windmühlenmesser knives by Herder, crafted by hand since 1872.\u003c\/p\u003e\n\u003cp\u003eHamburg provides the textiles: Quinn Upleger and the team at 17;30, based in Hamburg since 2010, feature fish, stags, and lemons on their kitchen towels. At \u003ca href=\"\/en\/collections\/frohstoff\"\u003eFrohstoff\u003c\/a\u003e, hand-printed linen towels featuring lobsters and eucalyptus have been created since 2002—so beautiful they belong on the wall rather than on a hook. Lena and Felix Beyerbach from Eulenschnitt add mugs with sayings that comment on your morning coffee.\u003c\/p\u003e\n\u003cp\u003eFor the kitchen, we offer stainless steel grills from Thüros in Thuringia, fire bowls from höfats in Kempten, and espresso machines from ECM in Heidelberg and Profitec in Bammental, both of which are built by hand.\u003c\/p\u003e\n\u003cp\u003eThat is why a box containing a Solingen bread knife, a linen towel with a lobster, and a bottle of rhubarb nectar is the perfect gift when visiting friends. In December, a Santa Claus in fire-red foil joins in, which the Seybold family in Riemerling near Munich has been pouring into two-part molds and wrapping by hand since 1933. Chocolates from \u003ca href=\"\/en\/collections\/sawade-berlin\"\u003eSawade in Berlin\u003c\/a\u003e fit perfectly into any jacket pocket.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eChocolates \"Unter den Linden\" and orchard fruit from the Saar\u003c\/h3\u003e\n\u003cp\u003eIn 1880, Ladislaus Ziemkiewicz and his younger brother founded a confectionery \"Unter den Linden\" in Berlin; he had learned the craft of chocolate making in Paris. By 1885, the company was already permitted to use the royal coat of arms. Today, Melanie and Benno Hübel continue to work by hand at their facility on Wittestraße in Reinickendorf, where the marzipan is roasted in open copper kettles. Their \"Königin Luise\" chocolate won silver at the 2019 Academy of Chocolate Awards.\u003c\/p\u003e\n\u003cp\u003eOn the Saar, Philipp Stute, Michael Müller, and Jana Götz launched Pica Pica in Eppelborn in 2018 because they felt the whole world should be drinking cider. The fruit comes from families along the \"Viezstraße\" (cider route), and the team harvests abandoned meadows themselves. The refreshing drink sparkles without fermentation. \"Orchard meadows are the rainforest of Germany,\" says Philipp, and by opening a bottle, you help keep them alive.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eAsparagus season, barbecue summer, Printen winter\u003c\/h3\u003e\n\u003cp\u003eGerman specialties have their own fixed calendar, starting in spring with asparagus, Pinot Blanc, and rhubarb spritzer. In summer, ketchup and barbecue sauces move outdoors, and a Riesling Kabinett from the Saar is best enjoyed chilled on the patio. In autumn, onion tart and \"Federweißer\" (young wine) belong together, and game calls for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eWinter belongs to the Printen from Aachen, the Santa from Riemerling, and for New Year's Eve, the sparkling wine from Flörsheim-Dalsheim. As a gift, you can pack Germany regionally: a Palatinate package with Riesling and wine vinegar, a Hamburg package with vermouth and a kitchen towel, or a Berlin one with chocolates and egg liqueur. You can find pre-packed suggestions under our \u003ca href=\"\/en\/collections\/geschenke\"\u003egifts\u003c\/a\u003e, and further regions in our \u003ca href=\"\/en\/collections\/regionen\"\u003eregional overview\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eJust beyond the border, the journey continues, as the \u003ca href=\"\/en\/collections\/oesterreich\"\u003eAustria\u003c\/a\u003e collection features apricots, tomatoes, and Grüner Veltliner. By the way, Nordhorn, from where we pack all of this, is also located in Germany, on the western edge where you can already smell the Netherlands.\u003c\/p\u003e","products":[{"product_id":"gorilla-kaffee-bar-crema-silber-1kg","title":"Bar Crema – silver","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Bar Crema, the most powerful espresso in the Gorilla range\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGorilla Bar Crema is a pure Robusta blend from the Joerges family roastery, made from beans from Asia and Africa; it is dark-roasted and very low in acidity. Not a mild breakfast coffee, but the most powerful espresso in the Gorilla line, spicy and with a dense, smooth crema.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGorilla Bar Crema\u003c\/strong\u003e makes a powerful espresso and is the most intense blend from the A. Joerges coffee roastery in Obertshausen near Frankfurt. A pure Robusta blend whose spicy, chocolatey-nutty depth even carries through milk – made for everyone who likes their cappuccino or latte macchiato strong. Let yourself be surprised by the dense, smooth crema that gives this variety its name.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, chocolatey, nutty\u003c\/h3\u003e\n\u003cp\u003eIn terms of taste, Bar Crema shows a spicy depth, combined with chocolatey and nutty notes and a particularly stable crema, which makes the espresso soft and smooth.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 10 out of 10, it is the strongest of the Gorilla blends, dark-roasted and very low in acidity. Powerful, spicy, full-bodied – the Robusta beans provide body and stamina, and they ensure that dense, marbled crema that looks so good on a good espresso from the bar.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what Bar Crema is made for: its flavor remains present even in a latte macchiato, instead of disappearing under the milk. This way, you can still taste its spicy chocolate note in the very last sip.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted by variety, then combined into a blend\u003c\/h3\u003e\n\u003cp\u003eJoerges roasts each bean variety individually, gently and slowly, before they come together to form the Bar Crema blend – this ensures that each origin gets its due.\u003c\/p\u003e\n\u003cp\u003eIn the drum, the beans mature for up to 20 minutes at 180 to 220 degrees. The longer and gentler this process, the rounder and deeper the aroma becomes, and the less acidity remains in the final espresso. Roast master Alexandr Beldnov oversees every batch, and only after roasting are the single-origin beans combined into the blend.\u003c\/p\u003e\n\u003cp\u003eYou can almost hear that Bar Crema is a pure Robusta – Robusta brings more power and body than the finer Arabica and lays the foundation for the powerful, persistent crema that defines this variety.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the A. Joerges family roastery, launched in 2004 and now at home all over Europe.\u003c\/p\u003e\n\u003cp\u003eThe company began trading in fine delicacies in Frankfurt am Main as early as 1847, surviving wars and crises alike. In 1982, Heinz Hühsam, a long-time customer of the roastery, recognized its potential and took it over; today, Roman and Tim Hühsam run the family business. \"Good coffee for everyone,\" as Heinz Hühsam once formulated his vision, continues to guide the company to this day, and the family supports the work of the Mondberge Initiative for their bean growing regions.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something a bit rounder, you can find milder paths to a good espresso in the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e with the \u003ca href=\"\/en\/products\/gorilla-kaffee-superbar-crema-rot-1kg\"\u003eSuperbar Crema\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/gorilla-kaffee-crema-no-1-schwarz-1kg\"\u003eCrema No. 1\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema is densest in a portafilter machine\u003c\/h3\u003e\n\u003cp\u003eClassically prepared as an espresso from a portafilter machine, Bar Crema shows its full richness, and its crema is then particularly dense. It also succeeds reliably in fully automatic machines and stovetop espresso makers. For cappuccino and latte macchiato, it is best to dose it a little more strongly; then the spicy-chocolatey note will carry through the milk with ease. That's how espresso is done.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071130820942,"sku":"038JOE001","price":20.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-bar-crema-silber.jpg?v=1750977753"},{"product_id":"gorilla-kaffee-superbar-crema-rot-1kg","title":"Superbar Crema – red","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Superbar Crema, the Italian classic from the house of Joerges\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGorilla Superbar Crema is a robust espresso blend from the family-run roastery Joerges, made of 80 percent Arabica and 20 percent Robusta beans, dark roasted and low in acidity. Not a mild breakfast coffee, but an all-rounder with a dense, hazelnut-brown crema for an espresso experience just like in Italy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGorilla Superbar Crema\u003c\/strong\u003e brews a powerful espresso and is a classic from the coffee roastery A. Joerges in Obertshausen near Frankfurt. A blend of 80 percent Arabica and 20 percent Robusta, dark roasted, with chocolatey and nutty notes and a fine honey sweetness. Let yourself be surprised by its exceptionally stable, hazelnut-brown crema, which lasts until the very last sip.\u003c\/p\u003e\n\n\u003ch3\u003eChocolatey, nutty, with a hint of honey\u003c\/h3\u003e\n\u003cp\u003eIn terms of taste, the Superbar Crema shows chocolatey and nutty depth, accompanied by a subtle honey sweetness and a hint of berries that round off its character.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 8 out of 10, it is strong but not harsh, dark roasted and low in acidity. The nutty note in particular stands out in the finish and pleases the palate. This allows its aroma to carry through milk, remaining present in a cappuccino or latte macchiato.\u003c\/p\u003e\n\u003cp\u003eIts particularly stable, foamy crema is its trademark – so the superlative in its name is well-deserved. Chocolatey, nutty, and full-bodied, it stays consistent in the cup until the final sip.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted by variety, then combined into a blend\u003c\/h3\u003e\n\u003cp\u003eThe beans for the Superbar Crema come from controlled growing regions in Central and South America and are roasted by variety at Joerges before being combined into the blend.\u003c\/p\u003e\n\u003cp\u003eThey mature in the drum for up to 20 minutes at 180 to 220 degrees Celsius. The longer and gentler this process, the rounder the chocolatey-nutty aroma and the more stable the crema. Master roaster Alexandr Beldnov oversees every batch, and only after roasting do the 80 percent Arabica and 20 percent Robusta unite to form this powerful classic.\u003c\/p\u003e\n\u003cp\u003eThe high Arabica content provides aroma and finesse, while the Robusta provides body and creates that hazelnut-brown crema reminiscent of a good espresso from an Italian bar. This creates the balance that makes the Superbar Crema a reliable daily classic.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the family-run roastery A. Joerges, founded in 2004 and now at home all over Europe.\u003c\/p\u003e\n\u003cp\u003eAs early as 1847, the firm in Frankfurt am Main was trading in fine delicacies before the Hühsam family took over in 1982 – today, Roman and Tim Hühsam lead the company. \"Good coffee for everyone,\" as Heinz Hühsam once concisely described his vision, still applies today, and the family supports the Mondberge initiative for the growing regions of their beans.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something a bit rounder or more refined, you will find the right variety in the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e with the mild \u003ca href=\"\/en\/products\/gorilla-kaffee-kaffeehaus-mischung-gruen-1kg\"\u003eKaffeehaus Mischung\u003c\/a\u003e or the floral \u003ca href=\"\/en\/products\/gorilla-kaffee-crema-no-1-schwarz-1kg\"\u003eCrema No. 1\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe hazelnut-brown crema comes from the portafilter\u003c\/h3\u003e\n\u003cp\u003eClassically prepared as an espresso from a portafilter machine, its hazelnut-brown crema is at its best. It is just as reliable in a fully automatic coffee machine and also performs well in a moka pot. For cappuccino and latte macchiato, it is best to dose it a little stronger, so that the chocolatey-nutty note carries reliably through the milk. Espresso just like in Italy.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071130886478,"sku":"038JOE002","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-superbar-crema-rot-1kg.jpg?v=1750977756"},{"product_id":"gorilla-kaffee-crema-no-1-schwarz-1kg","title":"Crema No. 1 – black","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Crema No. 1, mild Arabica espresso from the highlands\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGorilla Crema No. 1 is a pure Arabica blend from the Joerges family roastery, featuring highland beans from Central and South America that are medium-roasted with low acidity. It is not a strong Robusta espresso, but rather the gentle, floral introduction to the Gorilla range.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGorilla Crema No. 1\u003c\/strong\u003e produces a refined espresso and is the most elegant variety from the A. Joerges coffee roastery in Obertshausen near Frankfurt. A pure Arabica blend from the high altitudes of Central and South America, medium-roasted, with floral, berry, and honey-sweet notes and a pleasantly subtle acidity. Let yourself be surprised by its soft, elegant character, which is just as convincing when enjoyed neat as it is in a milk-based coffee.\u003c\/p\u003e\n\n\u003ch3\u003eFloral, berry-like, honey-sweet\u003c\/h3\u003e\n\u003cp\u003eIn terms of flavor, Crema No. 1 displays floral notes, accompanied by delicate berry fruit and a hint of honey sweetness, carried by a soft, stable crema.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 6 out of 10, it is the most accessible of the Gorilla blends, medium-roasted with low acidity. It presents itself in the cup as floral, fruity, and fragrant. While the powerful Bar Crema makes a bold statement, Crema No. 1 arrives quietly and remains subtle even as a caffè crema, never becoming harsh or bitter.\u003c\/p\u003e\n\u003cp\u003eIt works just as well as a pure espresso in the morning, when you prefer not to start the day loudly, as it does as a gentle caffè crema in the afternoon. This is precisely what this highland Arabica was made for—suggesting its fruitiness rather than shouting it.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted by variety from pure Arabica\u003c\/h3\u003e\n\u003cp\u003eJoerges roasts each bean variety individually, gently and slowly, before blending them into Crema No. 1—this ensures each highland Arabica retains its unique character.\u003c\/p\u003e\n\u003cp\u003eThe beans mature in the drum for up to 20 minutes at 180 to 220 degrees. The gentler and longer this process, the more finely the floral and berry aromas unfold, and the softer the acidity remains. Master roaster Alexandr Beldnov oversees every batch until this 100 percent Arabica becomes a well-rounded, elegant blend.\u003c\/p\u003e\n\u003cp\u003eYou can taste the clarity of the Crema No. 1 because it is a pure Arabica—Arabica brings finesse and fine fruit, whereas Robusta relies on strength. The cherries ripen more slowly at high altitudes, and it is precisely this calm that is reflected later in your cup.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the family-owned roastery A. Joerges, founded in 2004 and now popular across Europe.\u003c\/p\u003e\n\u003cp\u003eIts roots reach back to 1847, when Joerges began trading in fine delicacies in Frankfurt am Main and survived wars and crises over the years. Since 1982, the Hühsam family has led the company, today represented by Roman and Tim Hühsam. \"Good coffee for everyone,\" as Heinz Hühsam once summarized the old idea, still drives the roastery today—and the family supports the Mondberge initiative for the regions where their beans are grown.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something stronger, the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e will guide you from the \u003ca href=\"\/en\/products\/gorilla-kaffee-superbar-crema-rot-1kg\"\u003eSuperbar Crema\u003c\/a\u003e to the intense \u003ca href=\"\/en\/products\/gorilla-kaffee-bar-crema-silber-1kg\"\u003eBar Crema\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA standard dosage is sufficient for cappuccino\u003c\/h3\u003e\n\u003cp\u003eIts floral note comes across most beautifully as a smooth espresso from a portafilter machine. It works just as easily in a fully automatic machine. For a mild cappuccino, a standard dosage is sufficient, as this Arabica is intended to remain delicate rather than overpowering. A quiet start to the day.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071130984782,"sku":"038JOE004","price":21.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-crema-no-1-schwarz.jpg?v=1750977759"},{"product_id":"gorilla-kaffee-kaffeehaus-mischung-gruen-1kg","title":"Coffee house blend – green","description":"\u003ch2 id=\"speakable-headline\"\u003eGorilla Kaffeehaus Mischung, mild for the long cup\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Gorilla Kaffeehaus Mischung is a mild blend from the family-run Joerges roastery, consisting of 70 percent Arabica and 30 percent Robusta, medium roasted and low in acidity. Not a strong espresso, but coffee house flair for the long cup – full-bodied, smooth, and balanced.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGorilla Kaffeehaus Mischung\u003c\/strong\u003e produces a full-bodied caffè crème, bringing the coffee house atmosphere of the A. Joerges family roastery in Obertshausen straight into your home. A mild blend of 70 percent Arabica and 30 percent Robusta with beans from Africa, Asia, and South America, medium roasted with floral, nutty, and chocolatey notes. Treat yourself to a long cup that needs no special occasion.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, floral, mild\u003c\/h3\u003e\n\u003cp\u003eIn terms of flavor, the Kaffeehaus Mischung combines the scent of nuts with delicate chocolate, subtle berry fruit, and a soft floral sweetness – all carried by a beautiful, stable crema.\u003c\/p\u003e\n\u003cp\u003eWith an intensity of 5 out of 10, it is the mildest of the Gorilla varieties, medium roasted and low in acidity. Nutty, chocolatey, and velvety, it is a delight to the palate. It loves the long cup: caffè crème, Schümli, or café crème. It remains full-bodied and smooth even after the second pour, never becoming sharp – coffee for long mornings and good conversations.\u003c\/p\u003e\n\u003cp\u003eIt gracefully lets the pot make a second round in the afternoon, when guests are over and no one is watching the clock. That is exactly what this blend was made for.\u003c\/p\u003e\n\n\u003ch3\u003eThree continents in one cup\u003c\/h3\u003e\n\u003cp\u003eThe beans for the Kaffeehaus Mischung come from Africa, Asia, and South America and are roasted separately by Joerges before being combined into the blend.\u003c\/p\u003e\n\u003cp\u003eThey mature in the drum for up to 20 minutes at 180 to 220 degrees. The longer and more gently they are roasted, the rounder the nutty-chocolatey aromas become and the softer the acidity remains. Master roaster Alexandr Beldnov oversees every batch, and only then do the Arabica and Robusta beans combine to create the mild coffee house balance.\u003c\/p\u003e\n\u003cp\u003eThe 70 percent Arabica content provides floral refinement, while the 30 percent Robusta ensures body and a beautiful crema. This keeps the blend mild without becoming thin, allowing it to maintain its flavor even in a long cup, where some coffees might otherwise quickly fade.\u003c\/p\u003e\n\n\u003ch3\u003eGood coffee for everyone since 2004\u003c\/h3\u003e\n\u003cp\u003eGorilla is the house brand of the family-run A. Joerges roastery, founded in 2004 and now at home all across Europe.\u003c\/p\u003e\n\u003cp\u003eIt all began in 1847 with a trading house for fine delicacies in Frankfurt am Main. The Hühsam family has been running the roastery since 1982, today under the leadership of Roman and Tim Hühsam. \"Good coffee for everyone,\" as Heinz Hühsam once phrased it, remains the motto to this day – and the family supports the Mondberge initiative for the regions where their beans are grown.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something stronger than a long cup, you will find the right variety in the \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003eGorilla range\u003c\/a\u003e with the \u003ca href=\"\/en\/products\/gorilla-kaffee-superbar-crema-rot-1kg\"\u003eSuperbar Crema\u003c\/a\u003e or the refined \u003ca href=\"\/en\/products\/gorilla-kaffee-crema-no-1-schwarz-1kg\"\u003eCrema No. 1\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor the long cup, use a slightly more generous dose\u003c\/h3\u003e\n\u003cp\u003eIts mild fullness shows itself at its best as a caffè crème from a fully automatic machine. It also works perfectly in a portafilter or as filter coffee. For a particularly long cup, use a slightly more generous dose, and the nutty-floral aroma will remain present until the very last sip.\u003c\/p\u003e","brand":"Gorilla Kaffee","offers":[{"title":"1 kg","offer_id":53071131115854,"sku":"038JOE005","price":21.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gorilla-kaffee-kaffeehaus-mischung.jpg?v=1750977762"},{"product_id":"schaut-frischei-spaghetti-300g","title":"Fresh Egg Spaghetti","description":"\u003ch2 id=\"speakable-headline\"\u003eHearty fresh-egg spaghetti from Swabia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eFresh-egg spaghetti from Schaut are slowly air-dried egg noodles made from durum wheat semolina and a generous portion of fresh eggs, bronze-cut. Not fast-produced supermarket goods, but nearly a week of handcrafting in a small family manufactory on the edge of the Swabian Alb.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFresh-egg spaghetti\u003c\/strong\u003e are handmade egg noodles from the Schaut noodle manufactory in Andelfingen, created from durum wheat semolina and 35 percent fresh egg. Brigitte Schaut passes the dough through bronze dies, which give the pasta its finely textured surface. It is dried slowly, over the course of days, depending entirely on the weather. This results in a spaghetti with bite, a golden-yellow color, and its own unique character, far removed from smooth, mass-produced items.\u003c\/p\u003e\n\n\u003ch3\u003eFirm in bite and textured for the sauce\u003c\/h3\u003e\n\u003cp\u003eYou will notice the difference with the very first bite: This spaghetti remains firm to the bite and hearty because the dough contains fine durum semolina from France.\u003c\/p\u003e\n\u003cp\u003eThe French durum wheat semolina makes the noodle heartier, something the family places great value on. The 35 percent fresh eggs give it its golden-yellow color and a full, rounded flavor. \"Fresh egg\" here truly means fresh egg in the dough, not egg powder, and you can taste it. It sits on the fork feeling hearty, firm, and aromatic.\u003c\/p\u003e\n\u003cp\u003eBecause of the bronze die, the surface remains slightly textured rather than smooth, and that is exactly where any sauce will find its hold later on. After 10 to 12 minutes in boiling salted water, the spaghetti is al dente and perfectly carries the entire sugo with it.\u003c\/p\u003e\n\n\u003ch3\u003eWhat belongs on this spaghetti\u003c\/h3\u003e\n\u003cp\u003eClassically, fresh-egg spaghetti is served with a robust sauce that clings to its textured surface. Use plenty of salted water and do not rinse afterwards; this way, the starch remains on the noodle and thickens the sauce.\u003c\/p\u003e\n\u003cp\u003eA dollop of fruity \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e from the same manufactory is the obvious companion, along with grated Parmesan and a drizzle of good olive oil. For those who like it simple, just add brown butter and a few sage leaves. It is also a worthy partner for a ragù that has been slow-cooked for hours. The spaghetti handles both, the loud sauces and the quiet ones.\u003c\/p\u003e\n\u003cp\u003eIn our \u003ca href=\"\/en\/collections\/pasta\"\u003epasta selection\u003c\/a\u003e, you will find more noodles for such dishes, but this one is a good start for an honest pasta evening. A 300-gram package is enough for two to three hungry eaters.\u003c\/p\u003e\n\n\u003ch3\u003eBrigitte Schaut and her \"delicate one\"\u003c\/h3\u003e\n\u003cp\u003eBrigitte Schaut has been making noodles in Andelfingen since 1993. It all began with eggs from the family farm and a garage that was hastily converted into a noodle room. At the time, the family wanted to sell their products directly from the farm; today, the reputation of their noodles reaches far beyond Upper Swabia.\u003c\/p\u003e\n\u003cp\u003eThe family calls this spaghetti their \"delicate one,\" because it requires a sensitive touch. The drying process alone takes three days, and nearly a week passes from the dough to the finished package—and in humid weather, the noodles simply won't cooperate at all. The eggs come from the nearby Untermarchtal monastery, the semolina from France, and the work is still done by the third generation today.\u003c\/p\u003e\n\u003cp\u003eThe small shop in the entryway grew into a farm store, an old pigsty was converted into a production area, and a dedicated sauce kitchen was added in 2013. Today, it is a manufactory with open production, through the glass of which you can watch the family at work.\u003c\/p\u003e\n\u003cp\u003eMore than twenty types of pasta are created here according to the motto \"Time for something special.\" Lothar Schaut grows spelt on the family's fields, which is then turned into spelt noodles, complemented by rapeseed oil and flour from their own harvest. In addition to the spaghetti, there are \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eother noodle specialties from Schaut\u003c\/a\u003e, from tagliatelle to colorful heart-shaped noodles. This is what patience tastes like.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071132393806,"sku":"040SCH004","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-Spaghetti.jpg?v=1750977798"},{"product_id":"schaut-tomatensosse-300g","title":"Tomato sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity tomato sauce like homemade\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSchaut's tomato sauce is a ready-to-serve pasta sauce made from 90 percent tomatoes, cooked by hand in their own sauce kitchen. No mass-produced convenience sauce, but a fruity sauce just like you would make yourself on the stove.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTomato sauce\u003c\/strong\u003e from Schaut is a fruity sugo from the Schaut pasta manufactory in Andelfingen on the edge of the Swabian Jura, cooked from 90 percent tomatoes and a few spices. It is ready-to-use, all you have to do is heat it up. It contains ripe tomatoes and a few spices; that's all a good sauce needs.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, juicy, and ready to serve\u003c\/h3\u003e\n\u003cp\u003eThe sauce tastes like ripe tomatoes, not like it came from a can. It contains 90 percent tomatoes plus a few spices, perfectly seasoned for the pot. The color is deep red, and the aroma is reminiscent of a kitchen where someone has been simmering tomatoes all morning.\u003c\/p\u003e\n\u003cp\u003eIt is simmered in their own sauce kitchen until it reaches a beautiful, thick consistency, completely free of preservatives or flavor enhancers. It is lactose-free and comes ready-to-serve; all you have to do is heat it up and pour it over your pasta. What you taste is tomato, not laboratory-produced flavoring.\u003c\/p\u003e\n\u003cp\u003eThis turns a quick pasta dinner into a proper meal, even when you're in a rush. In barely 10 minutes, you can have a plate of pasta on the table that tastes like someone spent hours at the stove. Keeping a jar in the cupboard is a lifesaver for days when the fridge doesn't have much to offer.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for the house's pasta\u003c\/h3\u003e\n\u003cp\u003eIts natural partner is the pasta from the same house. Poured over the \u003ca href=\"\/en\/products\/schaut-frischei-spaghetti-300g\"\u003efresh egg spaghetti\u003c\/a\u003e, the sauce clings to the rough bronze-cut surface, just as it does to the wide \u003ca href=\"\/en\/products\/schaut-frischeibandnudeln-9-mm-300g\"\u003eribbon noodles\u003c\/a\u003e. This is how you taste the craft in its entirety, with pasta and sauce perfectly coordinated.\u003c\/p\u003e\n\u003cp\u003eBut the sauce also works well with any other pasta, with gnocchi, or on a quick pizza. A spoonful in your rice with some fresh basil on top, and you have a simple meal on the table. If you like, stir in a dash of cream or fry up some ground meat to go with it. It can also be used as a base for a Bolognese or a shakshuka, just as you please.\u003c\/p\u003e\n\u003cp\u003eFor children, it is the mild base that almost always works, with no sharp edges. A 300-gram jar is enough for two to three portions of pasta and is a quick pantry staple for when there isn't time for elaborate cooking.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the sauce kitchen in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eThe tomato sauce comes from the Schaut pasta manufactory, which originally made its name with pasta. In 1993, Brigitte Schaut began processing eggs from her own farm into pasta in a garage that had been converted on short notice.\u003c\/p\u003e\n\u003cp\u003eIn 2013, the family expanded and set up their own sauce kitchen, and since then, they have been creating pasta sauces to match their noodles. Whatever leaves the kitchen carries the same standard as their pasta: honest and without shortcuts. Today, the third generation works in a manufactory with a transparent production process, following the motto \"Time for something special.\"\u003c\/p\u003e\n\u003cp\u003eThis closes the circle, with pasta and sauce from a single source. In addition to the tomato sauce, you will find the matching \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003epasta specialties from Schaut\u003c\/a\u003e and more \u003ca href=\"\/en\/collections\/pasta\"\u003epasta and sauces\u003c\/a\u003e in our shop. A good meal doesn't get any easier than this.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 ml","offer_id":53071132524878,"sku":"040SCH25101","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-Tomaten-Sosse-v.jpg?v=1750977805"},{"product_id":"schaut-bunte-nudeln-in-herzform-300g","title":"heart-shaped colored pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Heart Pasta as an Edible Greeting\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eColorful heart-shaped pasta from Schaut are egg noodles in three colors: red from tomato, green from spinach, and natural from pure egg dough. Handmade in a small workshop on the edge of the Swabian Jura, intended as a little gift you can eat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful heart-shaped pasta\u003c\/strong\u003e are handmade egg noodles from the Schaut pasta workshop in Andelfingen, shaped into little hearts using bronze dies. Their colors don't come from a dye pot, but from tomato and spinach powder. In this way, 35 percent fresh egg and durum wheat semolina are turned into colorful hearts that smile up from every plate.\u003c\/p\u003e\n\n\u003ch3\u003eColor from tomato and spinach, not from a pot\u003c\/h3\u003e\n\u003cp\u003eThe heart pasta glows in red, green, and golden yellow, and every color has its own reason. Even before cooking, you can see that no one has helped things along with food coloring.\u003c\/p\u003e\n\u003cp\u003eTomato powder is added to the red dough, spinach powder to the green, and the natural one comes from the egg alone. No artificial colors, just what nature provides. The bronze dies give the colorful heart-shaped pasta its fine, rough surface that holds sauce well.\u003c\/p\u003e\n\u003cp\u003eThere is 35 percent fresh egg in the dough, along with durum wheat semolina, as with all pasta from Schaut. After 10 to 12 minutes, the hearts are cooked and remain firm to the bite, al dente, and cheerfully colorful, without ever becoming mushy. Every single heart is extruded through the bronze die and then gently dried, without any rush.\u003c\/p\u003e\n\n\u003ch3\u003eA gift you can eat\u003c\/h3\u003e\n\u003cp\u003eHeart pasta is the edible token of appreciation for those who already have everything. For Valentine's Day, weddings, Mother's Day, or just because you’re thinking of someone. Whether you hand them to a loved one or bring a little color to your own plate, these hearts are always well-received.\u003c\/p\u003e\n\u003cp\u003eOn the plate, the colorful hearts don't need a heavy sauce—they are the eye-catcher themselves. A little melted butter, some Parmesan, or a light \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e is perfectly sufficient. Kids love the hearts plain with butter, without any greens on them. Put them into boiling water just before serving so they retain their shape and color.\u003c\/p\u003e\n\u003cp\u003eThose looking to give a gift often grab several varieties at once. Alongside the hearts, there are \u003ca href=\"\/en\/products\/schaut-bunte-gluecksnudeln-300g\"\u003ecolorful lucky noodles\u003c\/a\u003e in the shape of clover leaves, an equally lovely greeting. A 300-gram pack is enough for two to three servings; a pretty trio is created by combining the hearts with the clover leaves and the stars from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eMade with heart in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eIn the small pasta workshop, Brigitte Schaut pushes the dough through bronze dies—natural, red, and green—until lots of little hearts are created. The family has been making pasta here since 1993; it all started back then with eggs from their own farm and a converted garage.\u003c\/p\u003e\n\u003cp\u003eThe small beginning grew into a workshop with transparent production, where they still work today in the third generation. The dough dries slowly, depending on the weather, following the motto \"Time for the Special.\" The family makes over twenty types of pasta this way, from simple to playful. In 2013, an extension with its own sauce kitchen was added; since then, the pasta sauces have been created there as well.\u003c\/p\u003e\n\u003cp\u003eThe eggs come from the nearby Untermarchtal monastery, the durum wheat semolina from France because it makes the pasta firmer. In addition to the heart pasta, you can find more \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003epasta specialties from Schaut\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/pasta\"\u003efresh pasta\u003c\/a\u003e with us. Pasta that comes from the heart.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071132655950,"sku":"040SCH014","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-von-Herzen-v.jpg?v=1750977809"},{"product_id":"hatzel-elisen-lebkuchen-gemischt-3-stueck","title":"Elisen Gingerbread mixed – 3 pieces","description":"\u003ch2 id=\"speakable-headline\"\u003eAssorted Elisen Lebkuchen as a small tasting sample from Selb\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe small assorted bag from Hatzel brings together three hand-spread Elisen gingerbreads: one with sugar icing and almonds, one with dark chocolate, and one with milk chocolate. Intended for those who want to try them before deciding on a favorite.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAssorted Elisen Lebkuchen\u003c\/strong\u003e are also available from Hatzel in a small 175-gram bag containing three pieces. They are baked at the gingerbread confectionery in Selb, the \"porcelain city\" on the edge of the Fichtelgebirge mountains. To say \"Elisenlebkuchen\" is to refer to the nuttiest variety of wafer-based gingerbread, in which almonds and hazelnuts almost entirely replace flour.\u003c\/p\u003e\n\u003cp\u003eThe first bite is soft and yields immediately, followed by the resistance of the whole almonds on top. The center remains moist and dense, permeated with candied lemon and orange peel, whose citrus tang balances the sweetness. Warmly spiced, nutty, and juicy.\u003c\/p\u003e\n\u003ch3\u003eA bag for those who don't want to decide\u003c\/h3\u003e\n\u003cp\u003eThree coatings at once, plus the dark red ribbon on the bag. This is the perfect size to bring along for coffee without making it a full-blown gift.\u003c\/p\u003e\n\u003cp\u003eThe sugar icing allows the spices to shine through most clearly, the dark chocolate coating provides a bittersweet barrier, and the milk chocolate makes everything soft and sweetly comforting. Eaten in this order, the bag tells a little story about the same dough under three different covers.\u003c\/p\u003e\n\u003cp\u003eIt belongs on the \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas table\u003c\/a\u003e during Advent next to tangerines and nuts, and it works just as well for afternoon coffee in January, even when the fairy lights are long packed away in their boxes. Kept sealed and in a cool place, it will last well into the new year.\u003c\/p\u003e\n\u003ch3\u003eWhere the Elise gets its name\u003c\/h3\u003e\n\u003cp\u003eThere is no verified information about the namesake, but there is a persistent Nuremberg legend of a baker's daughter named Elise for whom her father baked the best gingerbread.\u003c\/p\u003e\n\u003cp\u003eWhat is documented, however, is what must go into an Elisenlebkuchen today. At least a quarter of the ingredients must be almonds, hazelnuts, or walnuts, with barely any flour allowed, otherwise it cannot bear the name. At Hatzel, the nut content is significantly higher, which you notice more in the texture than the taste, as the dough remains dense and moist instead of crumbling dry.\u003c\/p\u003e\n\u003cp\u003eThe candied citrus peel is also more than the name suggests. In addition to orange peel, it contains lemon peel and citron—that thick-rinded citrus fruit that consists almost entirely of white pith. When candied, it gives the gingerbread bright, translucent pieces and a slightly resinous note that grounds the cinnamon spice.\u003c\/p\u003e\n\u003ch3\u003eSelb, where porcelain is otherwise at home\u003c\/h3\u003e\n\u003cp\u003eThis town in the far northeast of Bavaria is not known for gingerbread, but for tableware.\u003c\/p\u003e\n\u003cp\u003eRosenthal and Hutschenreuther made Selb great, and the town's history of craftsmanship is still visible today. That a gingerbread confectionery is located among the porcelain factories seems coincidental at first glance, but it fits into the picture of a region where people have been working by hand for generations.\u003c\/p\u003e\n\u003cp\u003eIf you prefer the varieties individually, you can find \u003ca href=\"\/en\/collections\/hatzel-lebkuchen\"\u003ethe entire Hatzel range\u003c\/a\u003e with us. And if you would like to bring the Rhineland to your plate alongside Upper Franconia, try the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eAachener Printen from Printenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e","brand":"Hatzel Lebkuchen","offers":[{"title":"6.2 oz","offer_id":53071141699918,"sku":"031HAT0004","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hatzel-lebkuchen-3er-beutel.jpg?v=1750978057"},{"product_id":"koenigskind-beschwipste-pflaume-fruchtaufstrich","title":"Tipsy Plum Fruit Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eRipe plums, a splash of liqueur and a breakfast for connoisseurs\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eKönigskind \"Tipsy Plum\" is the fruity, grown-up fruit spread made from 80% ripe plums and a good splash of homemade plum liqueur – handcrafted by Uwe König in his small gourmet manufactory in the Oberberg region. The crowning glory for your breakfast toast, with a light, warming liqueur note that brings out the full sweetness of the plums.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003e\"Tipsy Plum\" fruit spread\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity, grown-up spread from the Oberberg region. With 80% regional plums, sugar, homemade plum liqueur (contains alcohol), lemon juice, and natural pectin, only a few honest ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König \"tips\" the selected plums with the liqueur and then gently cooks them to preserve their full aroma and a light residual sweetness.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eDarkly fruity, soft and with a warming liqueur note\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full fragrance of ripe plums rises – sweet, dark, and slightly tart, accompanied by the warming hint of plum liqueur, which lies over the fruit aroma like a fine veil. The color is a deep, warm dark red with visible pieces of fruit; the consistency is pleasantly spreadable and contains real plum pieces, reminiscent of a homemade spread from grandma's kitchen.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, this spread begins with the full sweetness of the plums, followed by the slight tartness of the skin and then the plum liqueur, which only warms in the background with great subtlety. The finish is long, fruity, and round, with a grown-up depth that classic jams rarely reach. Tipsy, but not drunk – the alcohol does not take center stage, but rather extends and deepens the plum aroma.\u003c\/p\u003e\n\u003ch3 id=\"spk-verwendung\"\u003eFor Sunday breakfast, with crêpes and game dishes\u003c\/h3\u003e\n\u003cp\u003eThe spread is the crowning glory for your breakfast bread. It is particularly lovely on a warm slice of brioche with a little butter underneath, on a freshly baked butter croissant, or on crusty farmhouse bread with a dollop of quark – the plum sweetness meets the rich base, making for a breakfast that gives the whole week a worthy start.\u003c\/p\u003e\n\u003cp\u003eCrêpes and pancakes are its second forte: a generous spoonful on a warm crêpe, a little icing sugar on top, and your dessert is ready in 5 minutes. The spread is especially wonderful with vanilla ice cream and rice pudding – the warming liqueur note adds a sophisticated tone to the dessert. It is also a delight as a filling for sweet dumplings (Buchteln, Germknödel) or as a topping on plain yogurt with roasted almonds.\u003c\/p\u003e\n\u003cp\u003eIn savory cooking, it goes a step further: stir 1 tablespoon of Tipsy Plum into a sauce for game dishes – with venison loin, roast stag, or a hearty duck breast, the plum sweetness finds its place. The spread also cuts a fine figure as a glaze on a roast ham or served on a cheese platter with mature goat cheese and walnut bread. You can find other fruit spreads from the Königskind kitchen, such as the summery \u003ca href=\"\/en\/products\/koenigskind-brombeer-pfirsich-fruchtaufstrich\"\u003eBlackberry-Peach\u003c\/a\u003e, the festive \u003ca href=\"\/en\/products\/koenigskind-apfelstrudel-fruchtaufstrich\"\u003eApple Strudel\u003c\/a\u003e, and the sophisticated \u003ca href=\"\/en\/products\/koenigskind-roter-weinbergpfirsich-fruchtaufstrich\"\u003eRed Vineyard Peach\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Gourmet Manufactory, handmade with heart and liqueur\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 was expanded by the couple into a full-time business in 2014 due to the growing demand for their fruit spreads and chutneys. To this day, all Königskind products are cooked in the kitchen \"unterm Ziegenbusch\" in Wiehl – all by hand, in manageable quantities, and with the care that only a small family-run business can provide.\u003c\/p\u003e\n\u003cp\u003eFor the Tipsy Plum, Uwe König uses exclusively regional, untreated plums and his own homemade plum liqueur. He consistently avoids artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: few, honest ingredients that still taste of fruit and the season in which they were picked. In addition to the Tipsy Plum, we also carry Apple Strudel, Blackberry-Peach, Cherry-Grapefruit, and Red Vineyard Peach as fruit spreads from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":53071142158670,"sku":"034KOE6090","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-beschwipste-pflaume-fruchtaufstrich.jpg?v=1750978070"},{"product_id":"ingo-holland-schweineglueck-80g","title":"Pigs' luck","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Schweineglück\" (Pork Bliss) from Altes Gewürzamt for Roasts and Chops\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Schweineglück\" from Altes Gewürzamt is a fine spice blend of Tellicherry pepper, grains of paradise, and two types of paprika, rounded off with a hint of vanilla. Rubbed in the night before, it penetrates deep into the Sunday roast, the chop on the grill, and sausage meat.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchweineglück\u003c\/strong\u003e is the meat seasoning from Altes Gewürzamt in Klingenberg am Main, consisting of eleven ingredients with no added salt or sugar. Tellicherry pepper takes top billing, cumin and coriander form the earthy core, and lemon zest and vanilla provide a delicate finishing touch.\u003c\/p\u003e\n\n\u003ch3\u003eTellicherry pepper and the trick with the vanilla\u003c\/h3\u003e\n\u003cp\u003eTellicherry are the largest, late-harvested berries from India's Malabar Coast, and they carry more fruit than ordinary black pepper.\u003c\/p\u003e\n\u003cp\u003eThe real trick of this seasoning, however, is hidden at the very end. Vanilla is listed last, meaning it is used in the smallest amount, and that is exactly how it should be. The more sparingly it is dosed, the better it rounds off the heat without revealing itself. If you look for it, you will only find it in the finish, just before the pepper takes over again.\u003c\/p\u003e\n\u003cp\u003eBefore that, the two types of paprika go to work. The sweet paprika provides the color and the rounded base note, the hot paprika adds a mild heat underneath, and garlic, caraway, and lemon zest keep the blend bright enough for light-colored meat.\u003c\/p\u003e\n\n\u003ch3\u003eFor a Sunday roast with crackling\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on a pork roast with crackling—generously rubbed and best applied the night before.\u003c\/p\u003e\n\u003cp\u003eThe longer the seasoning sits, the deeper it penetrates, and the better the crust will later hold the juices in the meat. Because there is neither salt nor sugar in the tin, you salt it separately and stay in control. On the grill, this is a distinct advantage, as a sugary rub will turn black long before the chop is cooked through.\u003c\/p\u003e\n\u003cp\u003eSchweineglück is also right at home on fried potatoes sizzling in the pan alongside the roast. Meatballs and sausage meat can also handle it, and anyone daring to make pulled pork can rub the shoulder with it and let it marinate in the fridge overnight.\u003c\/p\u003e\n\n\u003cp\u003eFor the crackling, score the rind in a diamond pattern beforehand without cutting into the meat, and rub the seasoning into the cuts as well. Start the roast with the rind side down in a bit of broth, and only turn it over in the last half hour when the heat increases and the crackling is meant to pop.\u003c\/p\u003e\n\n\u003ch3\u003eGrains of paradise, the pepper of the Middle Ages\u003c\/h3\u003e\n\u003cp\u003eThe grains of paradise in fourth place are the secret star of this composition.\u003c\/p\u003e\n\u003cp\u003eThis West African member of the ginger family was a common substitute for expensive pepper in medieval Europe and was later almost forgotten. Unjustly so, because its heat remains broad and warm, with cardamom and citrus notes behind it. Alongside the fruity Tellicherry, this creates two types of heat with very different tempos: one fast and one slow. Precisely this duality explains why Schweineglück lingers on the palate longer than its delicate appearance would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Klingenberg am Main\u003c\/h3\u003e\n\u003cp\u003eAltes Gewürzamt consciously avoids dyes and flavor enhancers, and you can taste that in the fact that every single ingredient remains identifiable. The spices are ground in Klingenberg am Main in small batches so that the pepper retains its oils. Altes Gewürzamt does not use any anti-caking agents, which is why the powder sits densely in the tin.\u003c\/p\u003e\n\u003cp\u003eFor something bolder and smokier, try \u003ca href=\"\/en\/products\/ingo-holland-bbq-pork-90g\"\u003eBBQ Pork\u003c\/a\u003e; for more options for the open fire, see our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003egrilling spices\u003c\/a\u003e and the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071142781262,"sku":"047ING30709","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Ingo-Holland-Schweineglueck.png?v=1750978091"},{"product_id":"ingo-holland-flor-de-sal-meersalz-150g","title":"Fleur de Sel – Sea Salt","description":"\u003ch2 id=\"speakable-headline\"\u003eFlor de Sal from Altes Gewürzamt, flower of salt from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFlor de Sal from Altes Gewürzamt is the hand-harvested top layer of sea salt from Portugal. Delicate, slightly moist flakes rest on steak, tomato, and butter, providing a crunchy bite.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFlor de Sal\u003c\/strong\u003e is the finishing salt, packaged by Altes Gewürzamt in Klingenberg am Main in a 150-gram tin. The name translates to \"flower of salt\" and refers to the thin skin of crystals that forms on the surface of the salt pans on calm, hot days.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate, crunchy, and mild\u003c\/h3\u003e\n\u003cp\u003eBetween your fingertips, the flakes crumble into fine leaves that taste mild and pure, with a clear minerality.\u003c\/p\u003e\n\u003cp\u003eDelicate, crunchy, mild: These flakes are not meant to be cooked with, but rather sprinkled over the finished dish at the very end. They are naturally slightly moist, which is exactly their hallmark.\u003c\/p\u003e\n\u003cp\u003eBecause they retain a trace of seawater, they cling to meat, tomatoes, and butter instead of sliding off the plate. Product that pours like dry sand does not have this origin.\u003c\/p\u003e\n\u003cp\u003eIn the salt marshes along the Portuguese Atlantic coast, seawater flows over shallow basins where the sun and wind slowly thicken it. Only on calm, hot days does that paper-thin crystal skin form on the surface, which is skimmed off by hand that same evening before it sinks. What is collected is a fraction of what the basin floor yields.\u003c\/p\u003e\n\n\u003ch3\u003eAs a crowning touch on steak and tomato\u003c\/h3\u003e\n\u003cp\u003eThis salt is intended for special moments, as steak, ripe tomatoes, avocado, and even chocolate desserts showcase its delicate flakes beautifully.\u003c\/p\u003e\n\u003cp\u003eOver a seared steak, it acts as a crunchy crown, with every individual flake noticeable. The meat receives its seasoning only once it has come out of the pan and rested, as this allows it to sit on top rather than disappearing into the hot crust.\u003c\/p\u003e\n\u003cp\u003eTomato with olive oil, soft-boiled eggs, roasted pumpkin, and dark chocolate can all handle the same pinch, as a grain in sweets truly brings out the sweetness. A level teaspoon is sufficient for four plates.\u003c\/p\u003e\n\u003cp\u003eIt should never go into a grinder, however, as the moist flakes will clog the mechanism, and the grinding process would turn them into ordinary salt anyway. For ingredients that disappear into water, dough, or sauce, you can use coarser varieties; our \u003ca href=\"\/en\/products\/ingo-holland-grobes-meersalz-1kg\"\u003ecoarse sea salt\u003c\/a\u003e is available for that, and those who prefer to hear their flakes crunch can opt for the \u003ca href=\"\/en\/products\/ingo-holland-jozo-gourmetsalz-100g\"\u003egourmet pyramid salt flakes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHand-harvested for Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eAuthentic Flor de Sal forms on only a few days a year, and the harvest depends entirely on the weather. This is exactly the type of product Altes Gewürzamt looks for for its tins.\u003c\/p\u003e\n\u003cp\u003eThose harvesting work against the clock, as the skin only lasts for a few hours before it sinks to the bottom and turns into ordinary grains. Therefore, this harvest remains scarce every season, regardless of how large the salt marshes are.\u003c\/p\u003e\n\u003cp\u003eThe 150 grams last a long time, as this salt is measured in flakes rather than spoonfuls. Rubbed between two fingers over the plate, it distributes finely while remaining perceptible.\u003c\/p\u003e\n\u003cp\u003eIt can be found at Altes Gewürzamt in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003eselection of salts and seasoned salts\u003c\/a\u003e, alongside the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"150 g","offer_id":53071142879566,"sku":"047ING0008","price":8.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-flor-de-sal-meersalz-150g.jpg?v=1750978094"},{"product_id":"ingo-holland-bbq-pork-90g","title":"BBQ Pork","description":"\u003ch2 id=\"speakable-headline\"\u003eBBQ Pork by Altes Gewürzamt, rub for pork and ribs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBBQ Pork by Altes Gewürzamt is a savory rub with smoked paprika, garlic, and fennel that develops a dark crust during long grilling sessions. Sixteen ingredients are behind it, from salt in first place down to marjoram at the very end.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBBQ Pork\u003c\/strong\u003e is the savory barbecue blend from Altes Gewürzamt in Klingenberg am Main, built on salt, smoked and hot paprika, and black pepper, accompanied by plenty of garlic, onions, coriander, fennel, and caraway. The rub is enough for several rounds of ribs and chops over the fire.\u003c\/p\u003e\n\n\u003ch3\u003eSmoky, savory, with a delicate heat\u003c\/h3\u003e\n\u003cp\u003eBBQ Pork has a robust, smoky aroma, as the smoked paprika immediately provides it with a warm, inviting depth.\u003c\/p\u003e\n\u003cp\u003eTwo varieties of paprika give the crust color and a delicate heat; garlic and onions provide savory depth, while lemon zest and rosemary add a fresh note. Smoky, savory, robust – this rub is tailored for pork in all its forms and rewards every hour over the fire with more depth.\u003c\/p\u003e\n\u003cp\u003eThe smoked paprika in third place is the centerpiece. The pods are dried over wood fires after harvest, and this smoke, which comes from the wood rather than a bottle, is so firmly embedded in the powder that it can turn even the simplest gas grill into a barbecue experience. The hot paprika further down the list adds the heat that the sweet variety lacks.\u003c\/p\u003e\n\u003cp\u003eFennel, caraway, and mustard form the true backbone for pork. Fennel has long seasoned Italian porchetta, the rolled roast on a spit; caraway belongs on German roast pork; and mustard is included here as a genuine ingredient. All three help cut the heaviness of the fat that can otherwise quickly overwhelm a rich roast.\u003c\/p\u003e\n\n\u003ch3\u003eFor slow-grilled spareribs\u003c\/h3\u003e\n\u003cp\u003eSpareribs, pulled pork, chops, and pork roasts take on the smoky seasoning particularly well.\u003c\/p\u003e\n\u003cp\u003eThe rub turns slowly grilled ribs into something special over several hours, with nothing but good bread on the side. At about 110 degrees Celsius using indirect heat and the well-known 3-2-1 method—three hours over wood, two in foil, and one finished uncovered—the sugar in the mixture has plenty of time to caramelize slowly instead of burning over the embers.\u003c\/p\u003e\n\u003cp\u003eFor large roasts and pulled pork, a decent lead time is worth it. Rubbed the evening before and kept covered in the refrigerator, the salt draws out moisture, which dissolves the spices, and the brine is reabsorbed overnight. The larger the piece of meat, the more of a head start you should give the rub.\u003c\/p\u003e\n\u003cp\u003eFor chops, it can be quicker; a good half hour is enough. Those who prefer it more refined and without a smoky note can reach for \u003ca href=\"\/en\/products\/ingo-holland-schweineglueck-80g\"\u003eSchweineglück\u003c\/a\u003e, and those looking for more heat for \u003ca href=\"\/en\/products\/altes-gewuerzamt-cajun-spice\"\u003eCajun Spice\u003c\/a\u003e. The entire range for open-fire cooking can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003egrilling spices and BBQ rubs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe Mediterranean finish at the end of the list\u003c\/h3\u003e\n\u003cp\u003eA good rub for this meat relies on smoked paprika, which brings the smoke flavor even without a smoker. These are exactly the kinds of ingredients that Altes Gewürzamt selects with care.\u003c\/p\u003e\n\u003cp\u003eThe order on the label tells the whole recipe: salt, garlic, and onions at the front; rosemary, thyme, marjoram, and lemon zest in tiny amounts at the back. This Mediterranean flourish at the end is why the rub never tastes blunt despite all its intensity.\u003c\/p\u003e\n\u003cp\u003eIt is blended and packaged at Altes Gewürzamt in Klingenberg am Main, and because salt and sugar are involved, BBQ Pork prefers patience over high heat. It is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e collection and is waiting there for the next long grilling afternoon.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071142945102,"sku":"047ING30397","price":13.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-bbq-pork.jpg?v=1750978097"},{"product_id":"ingo-holland-jahreszeiten-90g","title":"Seasons","description":"\u003ch2 id=\"speakable-headline\"\u003eJahreszeiten from Altes Gewürzamt, one species in five stages of maturity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eJahreszeiten from Altes Gewürzamt is a blend of a single species of pepper in five stages of maturity. Green, black, white, red, and Tellicherry sit side-by-side, ranging from fresh-grassy to fully ripe-pungent, finely ground and ready to use without a mill.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eJahreszeiten\u003c\/strong\u003e is the spice blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 90-gram tin. All peppercorns originate from \u003cem\u003ePiper nigrum\u003c\/em\u003e in India—the same species that produces common black pepper—here presented in five stages of harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFrom fresh-grassy to fully ripe-pungent\u003c\/h3\u003e\n\u003cp\u003eMore complex than any other pure blend, Jahreszeiten has a unique fragrance because it brings together the same berry in five different life stages.\u003c\/p\u003e\n\u003cp\u003eThe green peppercorn provides a fresh, grassy note; the white, a mild spice; the black and Tellicherry, a robust depth; and the red, a fruity ripeness. Fresh, nutty, fruity: this tin contains the entire history of a single plant.\u003c\/p\u003e\n\u003cp\u003eAll five stages originate from the same vine, separated only by the time of harvest. Green is the unripe berry, carefully preserved to maintain its color; black is the same unripe berry, briefly scalded and sun-dried, causing the skin to shrivel and darken.\u003c\/p\u003e\n\u003cp\u003eFor the white pepper, the fully ripe berry is soaked in water until the fruit skin can be rubbed off. The red is the rarest, as it is harvested fully ripe and dried with the skin intact, which requires patience and dry weather. Finally, Tellicherry is a grade consisting of the largest berries from a late harvest on the Malabar Coast in southwestern India.\u003c\/p\u003e\n\n\u003ch3\u003eA fine all-rounder for the table\u003c\/h3\u003e\n\u003cp\u003eAs a table seasoning, Jahreszeiten is versatile, as meat, fish, vegetables, and salads readily absorb its well-rounded spectrum.\u003c\/p\u003e\n\u003cp\u003eIts complexity shines pure on a simple buttered slice of bread with egg, or over quickly seared meat. Because it is already ground, you can add it directly to your dish—no mill required.\u003c\/p\u003e\n\u003cp\u003eIf you truly want to distinguish between the five stages, sprinkle a small amount on the back of your hand and taste it slowly. First, the grassy notes come through, then the mild warmth of the lighter grain, and finally, the heat. The fact that all the peppercorns come from a single species in India is what makes this comparison honest in the first place.\u003c\/p\u003e\n\u003cp\u003eGround spices have a shorter shelf life than whole ones, as essential oils escape from every fractured surface. Therefore, keep the tin closed and stored in a dark place, and consume the contents within months rather than years. Those who prefer whole peppercorns will find them in our \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-tellicherry-pfeffer-90g\"\u003eblack Tellicherry pepper\u003c\/a\u003e, and the \u003ca href=\"\/en\/products\/ingo-holland-roter-kampot-pfeffer-40g\"\u003ered Kampot pepper\u003c\/a\u003e shows exactly how a single fully ripe berry tastes on its own.\u003c\/p\u003e\n\n\u003ch3\u003eOne plant and the right harvest time\u003c\/h3\u003e\n\u003cp\u003eThe reason the same plant tastes so different depends on ripeness; the later it is harvested, the fruitier and more pungent the result. This specific expertise is distilled into Jahreszeiten, compiled by the masters at Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePiper nigrum\u003c\/em\u003e vines climb up support trees, bearing their berries in long, hanging clusters. Because the berries on a single cluster never ripen at the same time, the harvest date determines the color in the tin: early picking yields green and black, while late, individual harvesting yields the red.\u003c\/p\u003e\n\u003cp\u003eIncidentally, pink peppercorns are not part of this mix, as they grow on a completely different tree and carry the name incorrectly. At Altes Gewürzamt, Jahreszeiten can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e, the grainiest section of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt spice assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"90 g","offer_id":53071143043406,"sku":"047ING30430","price":14.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-jahreszeiten-gewuerzmischung.jpg?v=1750978099"},{"product_id":"ingo-holland-curry-kashmir-65g","title":"Kashmiri Curry","description":"\u003ch2 id=\"speakable-headline\"\u003eCurry Kashmir from Altes Gewürzamt, dark and robust\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCurry Kashmir from Altes Gewürzamt is the house's robustly roasted curry blend, based on turmeric, chili, coriander, and fenugreek. Its dark depth holds up well in a casserole and pairs perfectly with vegetable curry, lentil dal, and hearty stews.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e is a blend of sixteen spices from Altes Gewürzamt in Klingenberg am Main, roasted for a long time and significantly spicier than its lighter counterparts. Zedoary root, long pepper, and black cumin give it an edge, while mace and cinnamon blossoms round it out softly.\u003c\/p\u003e\n\n\u003ch3\u003eDark, spicy, and long-lasting\u003c\/h3\u003e\n\u003cp\u003eWhen you open the tin, a dark, almost earthy scent rises, in which the robust roasting is immediately recognizable.\u003c\/p\u003e\n\u003cp\u003eIn a stew, the Kashmir unfolds slowly and remains until the last spoonful: profound, spicy, complex. The high chili content provides a distinct heat that warms rather than burns and only fully reveals itself after a few bites.\u003c\/p\u003e\n\u003cp\u003eChili is listed second, placing it further forward than in the milder Jaipur. That the heat never stings is due to the \u003ca href=\"\/en\/products\/ingo-holland-kurkuma-gemahlen-80g\"\u003eground turmeric\u003c\/a\u003e preceding it. The dried rhizome adds earthiness, a slight bitterness, and that deep yellow color that immediately stains any sauce.\u003c\/p\u003e\n\u003cp\u003eThe secret specialty is the zedoary root, which is rarely encountered in a curry blend. As a close relative of turmeric and ginger, it tastes resinier and more bitter than both and was once much more common in Europe than it is today. Its almost camphor-like base note gives the Kashmir its unique character.\u003c\/p\u003e\n\n\u003ch3\u003eIn lentil dal and vegetable curry\u003c\/h3\u003e\n\u003cp\u003eHearty, vegetarian cuisine is its home, as legumes, oven-roasted vegetables, rice, and stews carry this dark spice effortlessly. The Kashmir is also very economical, with a heaped teaspoon sufficient for four portions.\u003c\/p\u003e\n\u003cp\u003eIn a red lentil dal with tomato and coconut milk, its depth finds its place, and oven-roasted vegetables with chickpeas pair just as well with it. That lentils in particular work so well has a botanical reason: fenugreek is itself a legume and meets its relatives in the pot.\u003c\/p\u003e\n\u003cp\u003eIn India, curry powder is often added only at the end. Two tablespoons of clarified butter are heated, the Kashmir is added, the whole kitchen becomes fragrant after twenty seconds, and the mixture is poured over the finished dal. A mild counterpart is \u003ca href=\"\/en\/products\/ingo-holland-curry-mumbai-70g\"\u003eCurry Mumbai\u003c\/a\u003e, which follows a similar basic concept but is significantly gentler.\u003c\/p\u003e\n\n\u003ch3\u003eRobustly roasted at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eThe dark depth is created in the pan, because the longer and hotter the spices are roasted, the more full-bodied the aroma will be later. This very long roasting is what Altes Gewürzamt puts into every tin.\u003c\/p\u003e\n\u003cp\u003eThe same thing happens during roasting as during bread baking: the sugars and proteins in the seeds combine under heat to form new, dark aromatic compounds. The line is fine, and a few seconds too many cause the fenugreek to tip into bitterness. Anyone who has ever watched seeds in a dry pan knows the moment when nuttiness turns tart.\u003c\/p\u003e\n\u003cp\u003eThe long pepper also ranks higher here than in its siblings, specifically in tenth place. These small, cone-shaped fruit clusters were used in Europe earlier than the black peppercorn; they taste sweeter and build their heat with a delay.\u003c\/p\u003e\n\u003cp\u003eThe Kashmir is waiting in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003ecurry selection\u003c\/a\u003e at Altes Gewürzamt, and the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eassortment from Altes Gewürzamt\u003c\/a\u003e shows just how broadly this house blends its spices.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":53071143108942,"sku":"047ING30416","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-curry-kashmir.jpg?v=1750978102"},{"product_id":"ingo-holland-curry-jaipur-65g","title":"Curry Jaipur","description":"\u003ch2 id=\"speakable-headline\"\u003eCurry Jaipur from Altes Gewürzamt, light and fresh\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCurry Jaipur from Altes Gewürzamt is a medium-hot curry blend of fifteen spices, lightly roasted and therefore light in tone. Lemongrass and ginger provide a zesty top note that effortlessly complements vegetables, fish, and cold sauces.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e is the light curry blend from Altes Gewürzamt in Klingenberg am Main, based on fenugreek, coriander, turmeric, and cumin. The short roasting process keeps the spices clear and vibrant, so that the Jaipur accompanies a dish instead of overpowering it.\u003c\/p\u003e\n\n\u003ch3\u003eLight, fresh, with a tangy edge\u003c\/h3\u003e\n\u003cp\u003eEven in the opened tin, the Jaipur smells lighter than its dark relatives, with a green, citrus-like trace above the warm base.\u003c\/p\u003e\n\u003cp\u003eIn a dressing, this freshness comes through first, followed by a tangy heat that flashes briefly and quickly gives way. Light, lively, finely tuned: this is how this curry seasons, accompanying delicate ingredients and allowing their own flavors to shine.\u003c\/p\u003e\n\u003cp\u003eThe lemongrass in sixth position is the key to this lightness. Its main aroma is citral, the same substance that gives lemon peel its fragrance, and it is highly volatile. The shorter and cooler the roasting process, the more of it remains in the tin.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, vegetables, and in mayonnaise\u003c\/h3\u003e\n\u003cp\u003eLight cuisine is its domain, as vegetables, fish, and cold sauces like vinaigrette and mayonnaise readily accept this fine seasoning.\u003c\/p\u003e\n\u003cp\u003eA pinch in mayonnaise for poached salmon shows what the short roasting can do, and the same succeeds over lightly sautéed vegetables with a spoonful of yogurt. Because nothing needs to be re-roasted, you can just as easily stir the powder raw into dips and dressings.\u003c\/p\u003e\n\u003cp\u003eFor cold applications, a little patience is worth it, and the path to success leads through fat. Stir the powder into the oil of the vinaigrette first, long before vinegar or lemon are added, and let the sauce sit for fifteen minutes afterward. During this time, turmeric and fennel release color and aroma into the fat, and the dusty powdery tone becomes a well-rounded sauce.\u003c\/p\u003e\n\u003cp\u003eAt the stove, the Jaipur belongs at the end, sprinkled over the cooked fish or stirred in just before serving. More heavily roasted and darker in tone are \u003ca href=\"\/en\/products\/ingo-holland-curry-kashmir-65g\"\u003eCurry Kashmir\u003c\/a\u003e and \u003ca href=\"\/en\/products\/ingo-holland-curry-anapurna-70g\"\u003eCurry Anapurna\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eLightly roasted at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eThe fact that a curry stays light depends on the roasting, because the shorter the spices are over the heat, the clearer they taste later. This precise fine-tuning is the signature by which one recognizes Altes Gewürzamt.\u003c\/p\u003e\n\u003cp\u003eThe order of ingredients on the label also reveals the character of this blend. Fenugreek seeds and coriander seeds lead the list, chili only follows in fifth place, and garlic not until twelfth. The ginger, right after the lemongrass, keeps the blend lively, while mace, galangal, and cinnamon blossoms round it off at the end.\u003c\/p\u003e\n\u003cp\u003eJaipur is located in Rajasthan, in the dry northwest of India, and the north cooks differently than the south. Here, the cuisine works with yogurt, cream, and clarified butter, whereas there, it uses coconut milk, fresh leaves, and tamarind. The Jaipur is a child of the north and feels particularly at home in that company.\u003c\/p\u003e\n\u003cp\u003eFlow agents are deliberately avoided at Altes Gewürzamt, which is why even a teaspoon colors and seasons an entire pot. The Jaipur can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003ecurry selection\u003c\/a\u003e, which itself is just one chapter in the vast \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003erange from Altes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":53071143207246,"sku":"047ING30415","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-curry-jaipur-gewuerzmischung.jpg?v=1750978105"},{"product_id":"ingo-holland-grobes-meersalz-1kg","title":"coarse sea salt","description":"\u003ch2 id=\"speakable-headline\"\u003eCoarse sea salt from Altes Gewürzamt for the pot and mill\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCoarse sea salt from Altes Gewürzamt is a coarse-grained salt from Portuguese salt pans, packaged in a one-kilogram bag. The thick crystals dissolve slowly, ensuring even seasoning—whether in pasta water or in a crust over fish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCoarse sea salt\u003c\/strong\u003e is the everyday salt from Altes Gewürzamt in Klingenberg am Main, harvested on the Portuguese Atlantic coast and packaged in a one-kilo bag. There is only one word on the list of ingredients, and in the kitchen, these grains are used for everything that is cooked with salt.\u003c\/p\u003e\n\n\u003ch3\u003eCoarse-grained, pure, and mineral-rich\u003c\/h3\u003e\n\u003cp\u003eBetween the fingers, the grains feel angular and dry, and they pour heavily, as good salt should. The taste is pure and full-bodied, with the minerality that only seawater provides.\u003c\/p\u003e\n\u003cp\u003eCoarse-grained, pure, robust: this is the foundation of everyday cooking, and just a few grains provide plenty of seasoning. A thick crystal takes longer to dissolve and therefore seasons evenly rather than all at once. Fine powder, on the other hand, disappears immediately and easily tempts you to over-season.\u003c\/p\u003e\n\u003cp\u003eIn the salt pans, both types are produced side by side. A gossamer-thin crust of crystals forms on the water's surface, which is skimmed off by hand, while the coarse grains grow on the bottom of the basin over several weeks. After drying, it is raked together, washed, and filled into bags.\u003c\/p\u003e\n\n\u003ch3\u003eSea salt for pasta water and salt crusts\u003c\/h3\u003e\n\u003cp\u003eIts place is in bubbling pasta water, which should taste of good sea salt. Calculate about ten grams per liter and season only when the water is boiling, as the pasta only absorbs its flavor from there. Anything added later as a sauce only affects the exterior.\u003c\/p\u003e\n\u003cp\u003eFor a salt crust, mix the entire kilo bag with two egg whites and a little water to create a damp snow-like consistency. Use this to coat a whole fish and place it in the oven. The shell hardens, keeping the juices in the meat, and is cracked open at the table with the back of a spoon.\u003c\/p\u003e\n\u003cp\u003eCoarseness is also an advantage in a mill, as fine grains tend to clump in the mechanism, while thick crystals are caught cleanly. Potatoes, soups, and braised dishes are its domain—anything that has time. For the finishing touch on the plate, it is better to use the \u003ca href=\"\/en\/products\/ingo-holland-flor-de-sal-meersalz-150g\"\u003eFlor de Sal\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/ingo-holland-jozo-gourmetsalz-100g\"\u003eGourmet salt in pyramid flakes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Portuguese salt pans to Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eGood sea salt relies on its purity, because the cleaner it is harvested, the clearer it tastes later on the plate. This is exactly what Altes Gewürzamt ensures, even with the simplest salt on the shelf.\u003c\/p\u003e\n\u003cp\u003eOn the Atlantic coast, the sun and wind have been working the same way for centuries, and the alternation of hot days and a steady breeze determines how quickly the basins thicken. A wet summer reduces the harvest, a dry one makes it plentiful, and this salt requires no more craftsmanship than that.\u003c\/p\u003e\n\u003cp\u003eA kilo sounds like a lot, but it is quickly used up in a kitchen, and it cannot spoil. A handful in an open dish next to the stove can be grabbed rather than poured while cooking. Keep the rest sealed and dry, as these grains will absorb any moisture from the air.\u003c\/p\u003e\n\u003cp\u003eOn the Altes Gewürzamt shelf, the bag can be found in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003esalt and seasoned salt selection\u003c\/a\u003e, alongside the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"1 kg","offer_id":53071143240014,"sku":"047ING0019","price":8.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-grobes-meersalz-1kg.jpg?v=1750978107"},{"product_id":"ingo-holland-kubeben-pfeffer-50g","title":"Cubeb Pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eCubeb pepper from Altes Gewürzamt, fruity and balsamic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCubeb pepper from Altes Gewürzamt is a tailed pepper from Java, Sumatra, and Sri Lanka, with a fruity scent and a subtle bitterness behind it. You can recognize it instantly by its dried fruit stem, and it adds a balsamic depth to braised dishes.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCubeb pepper\u003c\/strong\u003e is a rarity from Altes Gewürzamt in Klingenberg am Main, sold whole and unground in a 50-gram tin. Botanically known as *Piper cubeba*, it is a distinct relative of black pepper, rich in essential oil and low in heat.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, tart, with a hint of eucalyptus\u003c\/h3\u003e\n\u003cp\u003eWhen you open the tin, a scent rises that is both peppery and fruity, with a clear hint of allspice. Over a seared steak, a touch of eucalyptus and camphor is added. You would hardly expect this from a berry of this color.\u003c\/p\u003e\n\u003cp\u003eTart, balsamic, with fruit in the background: this is how this unconventional character seasons—it releases its strength gradually and never bites at the front. The heat remains restrained because the berry contains significantly less piperine than its black relative. In return, the berry contains much more essential oil.\u003c\/p\u003e\n\u003cp\u003eA good tenth of the dried berry consists of this oil, many times more than what an ordinary peppercorn provides. That is why the kitchen fills with aroma as soon as you open the tin. On the tongue, however, a mild, almost sweet warmth arrives at the end.\u003c\/p\u003e\n\n\u003ch3\u003eFor pot roasts, red cabbage, and game sauces\u003c\/h3\u003e\n\u003cp\u003eHearty dishes suit this pepper best, and both meat and vegetables readily embrace its spicy, tart nature. Freshly crushed in a mortar and sprinkled over a robust braised dish, its balsamic side provides depth.\u003c\/p\u003e\n\u003cp\u003eUsing a mortar is not just a matter of style, as the hard stem catches in any grinder designed for round grains. Two crushed berries give braised red cabbage a surprising twist. In a red wine poaching liquid for pears, the same amount brings out the fruit.\u003c\/p\u003e\n\u003cp\u003eIt works just as well with a game sauce because its fruitiness picks up the dark roasted notes of the pan drippings and carries them further. Dose sparingly and add it late, because the longer it cooks, the more the tartness emerges. Two to three berries are enough to season a pot for four people. To see how it tastes in company, look at the \u003ca href=\"\/en\/products\/ingo-holland-melange-noir-80g\"\u003eMélange Noir\u003c\/a\u003e, and in the \u003ca href=\"\/en\/products\/ingo-holland-gewuerzsalz-poivres-rares-160g\"\u003ePoivres Rares seasoned salt\u003c\/a\u003e, it meets sea salt and long pepper.\u003c\/p\u003e\n\n\u003ch3\u003eA rarity at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eCubeb is rarely found on the market today, which is precisely why it has kept its place at Altes Gewürzamt, where such varieties are actively sought out. The berry is harvested unripe and dried in the sun, causing its skin to wrinkle and turn a deep dark brown.\u003c\/p\u003e\n\u003cp\u003eIt reached Europe in the Middle Ages via Arab trade routes. It was an expensive staple in princely kitchen recipes until black pepper became ubiquitous via sea routes and displaced it. To this day, it is grown primarily on Java and Sumatra, as well as on Sri Lanka, and because there is little demand, quantities have remained small.\u003c\/p\u003e\n\u003cp\u003eThe whole, unground berries go into the tin, as is the standard for all peppers at Altes Gewürzamt. It has its place in the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e, and anyone wishing to browse further will find the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt assortment\u003c\/a\u003e right next to it.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"50 g","offer_id":53071143305550,"sku":"047ING30794","price":9.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-kubeben-pfeffer-50g.jpg?v=1750978110"},{"product_id":"ingo-holland-gewuerzsalz-poivres-rares-160g","title":"Rare Pepper Seasoning Salt","description":"\u003ch2 id=\"speakable-headline\"\u003ePoivres Rares seasoned salt from Altes Gewürzamt, ready to use\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePoivres Rares seasoned salt from Altes Gewürzamt is Mediterranean sea salt with three rare varieties from the pepper family, crushed and ready to use for seasoning. Black pepper, long pepper, and cubeb pepper meet pure minerality, making it perfect for steaks, baked potatoes, and tomatoes.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePoivres Rares seasoned salt\u003c\/strong\u003e is a seasoned salt from Altes Gewürzamt in Klingenberg am Main, packaged in a tin containing 160 grams. Mediterranean sea salt heads the list of ingredients, accompanied by coarsely crushed black pepper, long pepper, and cubeb pepper.\u003c\/p\u003e\n\n\u003ch3\u003eSalty, peppery, complex\u003c\/h3\u003e\n\u003cp\u003ePoivres Rares has a spicy and complex aroma, as three rare varieties combine with Mediterranean sea salt.\u003c\/p\u003e\n\u003cp\u003eOn a hot baked potato, the bold spice of the black peppercorn, the sweet warmth of the long pepper, and the fruity, tart notes of the cubeb merge with the minerality of the salt. Salty, peppery, complex: you get a mill and a shaker in one single tin.\u003c\/p\u003e\n\u003cp\u003eSea salt is listed first in the ingredients, and that is not just a formality. This blend is a salt with pepper, which is why you should dose it like a shaker and not like a spice mill. It is harvested in shallow basins where seawater evaporates under the sun and wind until the crystals remain.\u003c\/p\u003e\n\n\u003ch3\u003eOn steak and baked potatoes\u003c\/h3\u003e\n\u003cp\u003eThis seasoning is certainly convenient, as it works wonders on steaks, baked potatoes, tomatoes, and anything else that calls for both salt and pepper.\u003c\/p\u003e\n\u003cp\u003eGenerously sprinkled over a seared steak, it eliminates the need for two separate mills, and it is just as perfect on halved tomatoes with olive oil. When added to the dish at the end, the aromas of the peppercorns remain fresh.\u003c\/p\u003e\n\u003cp\u003eSalt can do more than just taste salty. It dissolves in the juices of the meat and carries essential oils to places where a dry spice alone could never reach. This is why a crushed seasoned salt affects meat differently than two separate mills, even though it contains nothing else.\u003c\/p\u003e\n\u003cp\u003eBecause the blend contains salt, you should season in small steps and taste in between before adding more. However, it is not suitable for brines, bread dough, or curing, as those require \u003ca href=\"\/en\/products\/ingo-holland-grobes-meersalz-1kg\"\u003ecoarse sea salt\u003c\/a\u003e measured precisely by the gram.\u003c\/p\u003e\n\n\u003ch3\u003eCrushed and blended at Altes Gewürzamt\u003c\/h3\u003e\n\u003cp\u003eA good seasoned salt relies on the quality of its grains, because the finer the varieties, the more complex the result. Altes Gewürzamt collects exactly such rarities.\u003c\/p\u003e\n\u003cp\u003ePoivres Rares is French for \"rare peppers,\" and the name delivers on its promise, as two of the three varieties are not found on any supermarket shelf. It brings a small rarity to your table that looks like ordinary salt yet tastes entirely different.\u003c\/p\u003e\n\u003cp\u003eThe reason for this lies in the history of trade. In the Middle Ages, cubeb and long pepper were found in every well-stocked European kitchen, only to disappear when maritime trade brought in common goods in bulk. Both season dishes with more warmth and herbal character than what is found in most mills today; the \u003ca href=\"\/en\/products\/ingo-holland-kubeben-pfeffer-50g\"\u003ecubeb pepper\u003c\/a\u003e shows exactly how one of them tastes on its own.\u003c\/p\u003e\n\u003cp\u003eAt Altes Gewürzamt in Klingenberg am Main, everything is crushed and mixed by hand, without any colorings or artificial flavorings. This tin belongs in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-salz-gewuerzsalz\"\u003esalt and seasoned salt selection\u003c\/a\u003e, a category within the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"160 g","offer_id":53071146025294,"sku":"047ING30308","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-gewuerzsalz-poivres-rares.jpg?v=1750978202"},{"product_id":"confiserie-imping-trueffelsterne-100g","title":"Truffle Stars – 100g","description":"\u003ch2\u003eConfiserie Imping – Truffle Stars\u003c\/h2\u003e\n\u003cp\u003eThe handcrafted \u003cstrong\u003eTruffle Stars\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e are star-shaped truffle pralines for the Advent and Christmas season. Each pack contains two fresh cream truffles of the following four varieties: Vanilla-Poppy Seed in dark chocolate, Strawberry with white chocolate, Winter Dream with dark chocolate, and Almond Truffle with milk chocolate.\u003c\/p\u003e\n\u003ch3\u003eTruffle Stars – Christmas Pralines from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping assortment, we have a local artisanal manufacturer, based in the western Münsterland, in our range. With the passionate confectioner Eva-Maria Imping, the third generation is now on board and is focusing on quality, tradition, and classic taste experiences for the future. Especially Christmas pastries, such as vanilla crescents, cinnamon stars, dominoes, or marzipan potatoes, have been popular for years.\u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the confectionery with café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-eighties, the second generation, with son Walter Imping and his wife Hedwig, took over the helm of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries and today supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the Imping name continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite indulgence and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"100 g","offer_id":53071146254670,"sku":"031IMP003","price":9.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-trueffel-sterne.jpg?v=1750978211"},{"product_id":"confiserie-imping-zimtsterne-150g","title":"Cinnamon Stars – 150g","description":"\u003ch2\u003eConfiserie Imping – Zimtsterne\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCinnamon stars\u003c\/strong\u003e just like grandma used to make – that's how this traditionally handcrafted pastry tastes. The recipe from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e uses just a few good ingredients, such as almonds, hazelnuts, egg whites, sugar syrup, and cinnamon, plus a pinch of salt, but requires many hands to cut out the stars from the nut mixture. This makes the cinnamon stars beautifully nutty and taste almost homemade.\u003c\/p\u003e\n\u003ch3\u003eFinest Cinnamon Stars – Christmas Pastries from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping range, we have a local artisanal manufacturer, based in the western Münsterland region, in our assortment. With the passionate confectioner Eva-Maria Imping, the third generation is now on board, focusing on quality, tradition, and classic taste experiences for the future. Especially the Christmas pastries, such as vanilla crescents, cinnamon stars, Dominosteine, and marzipan potatoes, have been popular for years. \u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the confectionery with café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-eighties, the second generation, with son Walter Imping and his wife Hedwig, took over the reins of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries, and today supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the Imping name continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite indulgence and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"150 g","offer_id":53071146418510,"sku":"031IMP006","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-zimtsterne.jpg?v=1750978217"},{"product_id":"confiserie-imping-dominosteine-zartbitter-100g","title":"Dominoes Dark Chocolate – 100g","description":"\u003ch2\u003eConfiserie Imping – Dominosteine\u003c\/h2\u003e\n\u003cp\u003eThe handcrafted \u003cstrong\u003eDominosteine\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e are particularly popular with our customers: they are double-filled with raspberry and strawberry fruit filling as well as almond marzipan before being dipped in dark chocolate. Juicy and crunchy at the same time.\u003c\/p\u003e\n\u003ch3\u003eDominosteine – Christmas pastries from Imping \u003c\/h3\u003e\n\u003cp\u003eWith Confiserie Imping's range, we have a local artisan manufacturer based in western Münsterland in our product line. With the passionate confectioner Eva-Maria Imping, the third generation is now on board, focusing on quality, tradition, and classic taste experiences for the future. Christmas pastries, such as Vanillekipferl, Zimtsterne, Dominosteine, and Marzipankartoffeln, have been popular for years. \u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the patisserie and café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-1980s, the second generation, with son Walter Imping and his wife Hedwig, took over the reins of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries and now supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the name Imping continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite pleasure and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"100 g","offer_id":53071146516814,"sku":"031IMP005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-dominosteine.jpg?v=1750978221"},{"product_id":"confiserie-imping-trueffel-gourmet-mischung-100g","title":"Truffle Gourmet Mix – 100g","description":"\u003ch2\u003eConfiserie Imping - Finest Truffle Gourmet Mix for Connoisseurs\u003c\/h2\u003e\n\u003cp\u003eThe artisan-made \u003cstrong\u003eTruffle Gourmet Mix\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e is a selection of the most popular fresh cream truffles from this confectioner in the Münsterland region. The small package contains two truffles each of the following varieties: forest raspberry, coffee-egg liqueur truffle, cognac cream truffle, and tiramisu truffle. This makes the chocolatey Truffle Gourmet Mix ideal for sharing between two.\u003c\/p\u003e\n\u003ch3\u003eTruffle Gourmet Mix – by Imping\u003c\/h3\u003e\n\u003cp\u003eWith Confiserie Imping, we have a local artisan manufactory, based in western Münsterland, in our product range. With the passionate confectioner Eva-Maria Imping, the third generation is now on board, focusing on quality, tradition, and classic taste experiences for the future. Especially the Christmas pastries, such as vanilla crescents, cinnamon stars, dominoes, or marzipan potatoes, have been popular for years.\u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the confectionery with its café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-eighties, the second generation, with son Walter Imping and his wife Hedwig, took over the helm of the family business. They continued to focus on the artisanal production of exquisite pralines, truffle gourmet mixes, and fine pastries, and today supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the Imping name continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite indulgence, and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"100 g","offer_id":53071146615118,"sku":"031IMP004","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Confiserie-Imping-Trueffelmischung-Gourmet.jpg?v=1750978224"},{"product_id":"manufaktur-u-ochsenschwanz-suppe-400g","title":"Oxtail Soup","description":"\u003ch2 id=\"speakable-headline\"\u003eRich Oxtail Soup with Sherry and Madeira\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe oxtail soup from Manufaktur U is a rich beef broth with tender beef, hand-rolled marrow dumplings, and morels, refined with red wine, sherry, and Madeira. This is no thin instant broth, but a ready-to-serve appetizer soup from a small, carefully selected producer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eAt Manufaktur U, \u003cstrong\u003eoxtail soup\u003c\/strong\u003e represents the classic, robust appetizer of fine dining: a homemade-style stock made from beef bones and vegetables is enriched with tender beef, hand-rolled meat-based marrow dumplings, and morels, before a splash of red wine, sherry, and Madeira gives the soup its depth. The 400 ml can brings this traditional recipe to the table in just a few minutes.\u003c\/p\u003e\n\n\u003ch3\u003eRobust, wine-forward, and with significant meaty depth\u003c\/h3\u003e\n\u003cp\u003eThe very first spoonful reveals a dark, glossy broth that tastes of long simmering rather than fast cooking, accompanied by a fine aroma of red wine and spices. This depth is not created overnight, but over hours, as beef bones and vegetables slowly cook down into a concentrated stock.\u003c\/p\u003e\n\u003cp\u003eThe beef is both tender and fibrous, the marrow dumplings add a fine creaminess, while the morels provide an earthy, slightly nutty contrast. Robust, wine-forward, hearty – the sherry and Madeira remain in the background, rounding off the flavors without making the soup taste sweet.\u003c\/p\u003e\n\u003cp\u003eIf you serve it at about 80 degrees Celsius, the roasted aromas of the beef unfold most clearly, while the morels maintain their earthy tone until the very last spoonful.\u003c\/p\u003e\n\n\u003ch3\u003eFestively served in just a few minutes\u003c\/h3\u003e\n\u003cp\u003ePour the contents of the can into a pot and heat for a good 5 minutes while stirring, until the oxtail soup is gently steaming and the aroma of red wine and beef stock fills the kitchen.\u003c\/p\u003e\n\u003cp\u003eA few freshly chopped herbs on top and a glass of dry red wine turn the soup into a small appetizer for special occasions. The 400 ml is enough as an appetizer for two, or as a small main course for one person if you want to start the evening consciously and festively, all without standing at the stove for hours yourself.\u003c\/p\u003e\n\u003cp\u003eFor those who want to continue exploring the range, you can find the clear \u003ca href=\"\/en\/products\/manufaktur-u-festtagssuppe-400g\"\u003eFestive Soup with Beef\u003c\/a\u003e and the hearty \u003ca href=\"\/en\/products\/manufaktur-u-gulaschsuppe-400g\"\u003eGoulash Soup\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both also based on a slowly cooked bone broth. Unopened, the can keeps for up to 2 years, no refrigerator required.\u003c\/p\u003e\n\n\u003ch3\u003eElaborate instead of quickly stirred together\u003c\/h3\u003e\n\u003cp\u003eThere is no large-scale industrial kitchen behind this oxtail soup, and certainly not our own: it is cooked for us by a small producer that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because complex recipes like this are still crafted there with patience, rather than being rushed.\u003c\/p\u003e\n\u003cp\u003eIngredients such as beef and morels are hand-picked, and the marrow dumplings are rolled individually before everything cooks through in the slowly simmered bone broth – the production is an EU-certified artisanal process. The soup is naturally so rich that it requires no flavor enhancers at all.\u003c\/p\u003e\n\u003cp\u003eThe Manufaktur U range now includes ten soups in our shop, from this oxtail soup to the \u003ca href=\"\/en\/products\/manufaktur-u-wildrahmsuppe-400g\"\u003eCream of Game Soup with Venison Dumplings\u003c\/a\u003e – every single one prepared by hand before being cooked in small batches. You can taste this difference from the first spoonful, long before the plate is empty again.\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071146647886,"sku":"048UHL0001","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ochsenschwanz-suppe-manufaktur-u.jpg?v=1750978227"},{"product_id":"koenigskind-orangen-chutney","title":"Orange Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eTart, sweet, and spicy: the crowning touch for duck breast and Manchego\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKönigskind Orange Chutney is a tart, sweet, and spicy specialty made from 55% bitter oranges, refined with onions, lemon juice, a pinch of chili, and fine spices – handmade by Uwe König in his small gourmet manufactory in the Oberberg region. A wonderful companion to duck breast, game poultry, and strong cheeses like Manchego or aged mountain cheese.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eOrange Chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a tart, sweet, and spicy specialty from the Oberberg region. With 55% oranges, sugar, vinegar, onions, a splash of lemon juice, salt, a pinch of chili, and fine spices, only a few honest ingredients make it into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König cooks the chutney by hand using regional, untreated fruit and gives the oranges time to develop their full bitter-sweetness.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eTart-sweet, slightly bitter, with a delicate tickle of chili\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full aroma of ripe oranges rises – sweet, aromatic, and with that slight bitterness from the peel that truly rounds out the orange flavor. The color is a warm, vibrant orange with fine onion rings and visible pieces of orange. The consistency is pleasantly thick, with fruit pieces and a velvety gel layer formed by the natural pectin from the peels.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the chutney begins with the full sweetness of the orange, followed by the fine bitter note of the peels, then the onion with its mature spiciness, a splash of lemon acidity, and finally a delicate tickle of chili that makes itself felt at the very back of the palate. The spices round off the experience without being overpowering. A chutney with a clear character – less jam, more Mediterranean spice for the cheese board.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eFor duck breast, with Manchego, or in salad dressing\u003c\/h3\u003e\n\u003cp\u003eThis \u003cstrong\u003eOrange Chutney\u003c\/strong\u003e pairs particularly well with duck breast and other game poultry. Pan-seared duck breast with crispy skin is its classic setting: a dollop of chutney on the warm meat, accompanied by a side of red cabbage or lamb's lettuce, and you have a festive dish with a light, summery touch. The chutney is also a steady companion for roast goose breast, tender venison saddle, or an oven-roasted, crispy duck cooked for 90 minutes.\u003c\/p\u003e\n\u003cp\u003eOn the cheese board, it pairs with strong varieties: Orange Chutney with a sharp Manchego and its nutty depth, an aged mountain cheese, a spicy Pecorino, or an old Gouda – the freshness of the orange breaks through the pungency of the cheese and gives it a Mediterranean note. A tablespoon on a cracker, a few roasted almonds on the side, and a glass of Spanish red wine – that’s your evening tapas moment.\u003c\/p\u003e\n\u003cp\u003eIt also has a place in homemade salad dressing: stir 2 teaspoons of Orange Chutney into a vinaigrette made of olive oil, lemon juice, and a bit of Dijon mustard for a fruity, bitter dressing perfect for lamb's lettuce with sautéed chanterelles or arugula salad with Parmesan shavings. You can find more delicacies from the Königskind kitchen, such as the fruity-spicy \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e, the deeply fruity \u003ca href=\"\/en\/products\/koenigskind-pflaumen-chutney\"\u003ePlum Chutney\u003c\/a\u003e, and the spicy \u003ca href=\"\/en\/products\/koenigskind-kirsch-chutney\"\u003eCherry Chutney\u003c\/a\u003e. Further selections can be found in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind Collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Gourmet Manufactory between Gummersbach and Nümbrecht\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 grew into a full-time business in 2014, driven by the increasing demand for their chutneys, mustards, and fruit spreads. To this day, all Königskind products are cooked in the kitchen \"under the goat bush\" in Wiehl – everything is done by hand in manageable batches with the kind of care that only a small family-run manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eFor his Orange Chutney, Uwe König uses exclusively regional, untreated fruits and strictly avoids artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: a few honest ingredients that still taste like fruit and the season in which they were picked. In addition to the Orange Chutney, we also carry Mango Chutney, Cherry Chutney, Plum Chutney, Currant Chutney, mustards, fruit spreads, and the legendary black walnuts from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":53071146844494,"sku":"034KOE3140","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-orangen-chutney.jpg?v=1750978234"},{"product_id":"ingo-holland-ducca-gewuerzmischung-80g","title":"Ducca - Spice Blend","description":"\u003ch2 id=\"speakable-headline\"\u003eDucca by Altes Gewürzamt, nutty and granular\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eDucca by Altes Gewürzamt is an Egyptian seed blend of roasted sesame, chickpeas, coriander, and cumin, rounded off with mint and thyme. It is perfect for dipping bread into olive oil, sprinkling over fried fish, or seasoning oven-roasted vegetables.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDucca\u003c\/strong\u003e, also spelled Dukkah, is the granular spice blend from Altes Gewürzamt in Klingenberg am Main. Seven salt-free ingredients create a seasoning that crumbles rather than sprinkles, and is a staple on every breakfast table in Egypt.\u003c\/p\u003e\n\n\u003ch3\u003eSesame and chickpeas, left coarse\u003c\/h3\u003e\n\u003cp\u003eWhite sesame seeds come first, followed by roasted chickpeas, with both left coarse instead of finely ground.\u003c\/p\u003e\n\u003cp\u003eThis is why Ducca doesn't flow like a powder, but remains crumbly, sitting on top of whatever you sprinkle it over. Coriander and cumin provide an earthy warmth underneath, black pepper adds a finishing touch, and mint and thyme are listed last, meaning they are used sparingly as a subtle green trace over the nuttiness.\u003c\/p\u003e\n\u003cp\u003eChickpeas are often known as the silent helper that keeps spice powders flowing without anti-caking agents. Here, they have a second role, because when roasted, they taste nutty themselves and give Ducca its firm, floury core beneath the sesame coating.\u003c\/p\u003e\n\n\u003ch3\u003eTwo small bowls, one with oil\u003c\/h3\u003e\n\u003cp\u003eIn Egypt, two small bowls sit side-by-side on the table: one with olive oil and one with Ducca.\u003c\/p\u003e\n\u003cp\u003eFlatbread is dipped first into one, then the other, and this is exactly why the coarse pieces are needed—so they stick in the oil. A fine powder would simply sink to the bottom of the bowl. At home, this works just as well with warm bread and a good sesame or olive oil.\u003c\/p\u003e\n\u003cp\u003eIt also works well as a breading for cheese or meat. Roll goat cheese, boiled eggs, or chicken strips in it, or sprinkle it over roasted carrots and cauliflower from the oven. Sprinkled over a dish at the end, the granular texture remains intact, and because there is no salt in the ingredient list, you season the dish yourself, not just the spice blend.\u003c\/p\u003e\n\n\u003ch3\u003eThe name comes from pounding\u003c\/h3\u003e\n\u003cp\u003eDucca comes from an Arabic word for pounding, as everything is traditionally placed in a mortar.\u003c\/p\u003e\n\u003cp\u003eThere is a solid reason for this based on kitchen physics. The finer you grind sesame, the more oil is released from the seed, turning loose crumbs into a sticky paste. Pounded coarsely, the mixture remains crunchy; the same rule applies to the chickpeas, which shatter in the mortar instead of turning to flour.\u003c\/p\u003e\n\u003cp\u003eFish fillets like sea bream and monkfish carry this texture particularly well, as do light meats like veal and poultry. On oven-roasted pumpkin and cabbage, the mixture almost becomes a small meal in itself, and it’s delicious enough to snack on straight from the spoon.\u003c\/p\u003e\n\n\u003cp\u003eFor guests, a shallow dish placed in the center of the table is sufficient. Add warm flatbread, a good oil, a few olives, and perhaps some yogurt with lemon, and you have an appetizer for which no one has to stay in the kitchen. Altes Gewürzamt designed this blend specifically for that purpose—granular enough for dipping and mild enough for every guest.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted and blended in Klingenberg am Main\u003c\/h3\u003e\n\u003cp\u003eSesame and chickpeas are roasted separately, as the tiny seeds brown in two minutes, while the chickpeas take significantly longer. This is exactly the kind of craftsmanship performed by Altes Gewürzamt in Klingenberg am Main, without the use of artificial colors or flavorings.\u003c\/p\u003e\n\u003cp\u003eIf you enjoy the cumin in this blend, you can grind your own \u003ca href=\"\/en\/products\/ingo-holland-kreuzkuemmel-ganz-65g\"\u003ewhole cumin seeds\u003c\/a\u003e. Further seasonings from the Orient can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-laenderkuechen\"\u003eCuisines of the World\u003c\/a\u003e collection and the rest of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53071149203790,"sku":"047ING30421","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-ducca-gewuerzmischung.jpg?v=1750978318"},{"product_id":"ingo-holland-schwarzer-kerala-pfeffer-70g","title":"black Kerala pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack Kerala Pepper from Altes Gewürzamt, ethereal and fresh\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAltes Gewürzamt sources its black Kerala pepper from India, where it grows in the region around the Periyar River. It has an ethereal, bright aroma, carries a moderate, never-overpowering heat, and was considered Ingo Holland’s favorite among all black peppers.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlack Kerala Pepper\u003c\/strong\u003e is the most aromatic black pepper in the Altes Gewürzamt range. Abundant essential oils in its wrinkled skin account for its fragrance, while the heat of the kernel remains pleasantly moderate, accompanying the seasoning of a dish rather than masking it.\u003c\/p\u003e\n\u003ch3\u003eFloral fragrance and a heat that accompanies\u003c\/h3\u003e\n\u003cp\u003eSomething floral rises immediately from the mill, clearer and brighter than in stronger varieties, and this scent lingers right onto the plate. On a seared beef steak, you will taste the Kerala before you even feel its heat.\u003c\/p\u003e\n\u003cp\u003eThis is due to the ratio of two components. Piperine is primarily in the kernel and provides the heat, while the essential oil is in the skin and provides the fragrance; this particular origin yields an especially rich oil content.\u003c\/p\u003e\n\u003cp\u003eWhen placed next to its peers, the difference becomes clear. The \u003ca href=\"\/en\/products\/ingo-holland-schwarzer-tellicherry-pfeffer-90g\"\u003eblack Tellicherry pepper\u003c\/a\u003e has a larger grain and is nuttier, the Belem is denser and earthier, and the Kerala is brighter and more dynamic. Three peppers of a single species, yet three distinct signatures.\u003c\/p\u003e\n\u003ch3\u003eFor beef, dark sauces, and ripe tomatoes\u003c\/h3\u003e\n\u003cp\u003eIt stands up well to robust companions like beef and game, dark soups and sauces, and it pairs just as happily with ripe tomatoes and good olive oil. A leaf salad with lemon also suits it well because its bright character absorbs the acidity instead of covering it up.\u003c\/p\u003e\n\u003cp\u003eThe olive oil is no coincidence, as the pepper’s aromatic compounds dissolve in fat, not water. In a clear broth, the same amount would dissipate, while in a creamy sauce, it carries the entire dish.\u003c\/p\u003e\n\u003cp\u003eThe grind size also makes a difference; coarsely ground, the Kerala remains floral, while finely ground, its heat comes to the fore because more of the kernel is exposed than the skin. For beef tartare, use it coarsely; for a light sauce, use it finely.\u003c\/p\u003e\n\u003cp\u003eTwo turns of the mill right at the end are always worth it, as the pepper loses exactly what you chose it for during long cooking times. You will find a fruity counterpart in the \u003ca href=\"\/en\/products\/ingo-holland-roter-kampot-pfeffer-40g\"\u003ered Kampot pepper\u003c\/a\u003e from the same \u003ca href=\"\/en\/collections\/altes-gewuerzamt-pfeffer\"\u003epepper selection\u003c\/a\u003e by Altes Gewürzamt.\u003c\/p\u003e\n\u003ch3\u003eFrom the liana in the mountain forest to the mill\u003c\/h3\u003e\n\u003cp\u003eKerala is the original home of black pepper, and in the mountain forests of the Western Ghats, it still climbs as a liana up support trees to this day. Their shade and the monsoon allow the berries to ripen slowly, which benefits the aroma.\u003c\/p\u003e\n\u003cp\u003eHarvesting takes place between December and February, by hand and from ladders, cluster by cluster, because the berries on a single cluster ripen unevenly. The more carefully they are harvested and dried, the clearer their fragrance shows later on—and these are exactly the origins that Altes Gewürzamt seeks out for its mill peppers.\u003c\/p\u003e\n\u003cp\u003eFor millennia, pepper traveled from here to Europe, first via caravans and later by sea routes. The trade in it is older than any road that leads there today, and there is a reason why the wealthy of medieval Europe were called \"pepper sacks.\" In Kerala, the spice is still called black gold, and black Kerala pepper is part of the range from \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53071149334862,"sku":"047ING30824","price":9.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-schwarzer-kerala-pfeffer-70g.jpg?v=1750978324"},{"product_id":"ingo-holland-curry-goa-70g","title":"Goan Curry","description":"\u003ch2 id=\"speakable-headline\"\u003eCurry Goa from Altes Gewürzamt, fiery and deeply spiced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCurry Goa from Altes Gewürzamt is a very hot curry blend led by black pepper and intensified by chili in third place. Star anise, lemongrass, and cardamom provide an aromatic depth underneath that survives even an hour on the stove.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e is the fiery curry blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 70-gram tin. Twenty spices are listed in the ingredients, and the blend derives its character from the west coast of India, where bold spicing is the norm.\u003c\/p\u003e\n\n\u003ch3\u003eTwo types of heat and a dark depth\u003c\/h3\u003e\n\u003cp\u003eGoa doesn't mince words and really turns up the heat in the pot. Behind the fire are star anise, lemongrass, cardamom, and long pepper, which give the blend an aroma that you can still enjoy long after the plate is empty. If you view heat as a flavor rather than a test of courage, you've come to the right place.\u003c\/p\u003e\n\u003cp\u003eThe heat has two sources, and you can taste it clearly. The piperine in the pepper acts immediately, broadly and warmly at the front of the mouth, while the capsaicin from the chili and hot paprika kicks in later, sits deeper, and lasts longer. The sweet paprika behind it primarily contributes color and a mild sweetness.\u003c\/p\u003e\n\u003cp\u003eYou won't find star anise in any other of the house's curry blends, and it shapes this one far more than its ninth-place position would suggest. The star-shaped fruit of an evergreen tree from southern China brings a warm, licorice-like tone that withstands long braising instead of evaporating. This is exactly why Goa supports dishes that simmer for an hour.\u003c\/p\u003e\n\n\u003ch3\u003eIn a spicy curry sauce with coconut milk\u003c\/h3\u003e\n\u003cp\u003eThe blend reaches its full potential in a chicken curry with plenty of garlic and ginger, and a dollop of yogurt tames the heat. Lamb, beef, and braised root vegetables also handle it well, as long as there is some fat in the pot. The seasoning works just as well on fried potatoes with onions, provided there is plenty of oil in the pan.\u003c\/p\u003e\n\u003cp\u003eThe reason yogurt and coconut milk help here is simple. Capsaicin dissolves in fat and hardly at all in water; the richer the accompaniment, the faster it absorbs the heat. A glass of water, on the other hand, just spreads it further and actually prolongs the sensation.\u003c\/p\u003e\n\u003cp\u003eGoa was under Portuguese rule for about four hundred and fifty years, and the cuisine of the west coast has been seasoned with vinegar ever since—a rarity in the rest of India. A splash of it or some tamarind clarifies the fire remarkably well. Those who prefer it a bit milder should take a look at \u003ca href=\"\/en\/products\/ingo-holland-curry-maharadja-70g\"\u003eCurry Maharadja\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted and ground in Klingenberg\u003c\/h3\u003e\n\u003cp\u003eIn India, every region has its own curry blend, and Altes Gewürzamt takes the work of roasting, grinding, and balancing so many individual spices off your hands, step by step. Every batch is mixed individually and by hand to ensure the proportions are consistently accurate.\u003c\/p\u003e\n\u003cp\u003eAltes Gewürzamt deliberately avoids anti-caking agents, which is why the powder is densely packed in the tin and even a small pinch adds a powerful kick. Half a teaspoon seasons four portions, and if you want to fine-tune the heat, mix it in equal parts with a milder sibling; that way, the aromatics are preserved while the fire is reduced.\u003c\/p\u003e\n\u003cp\u003eCurry Goa is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt range\u003c\/a\u003e, the entire selection can be found under \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003eCurry and Masala\u003c\/a\u003e, and for even more fire, it's worth checking out the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-laenderkuechen\"\u003eregional cuisines\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":53071149531470,"sku":"047ING30414","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-curry-goa.jpg?v=1750978330"},{"product_id":"ingo-holland-gemueseschmackes-75g","title":"Vegetable Schmaltz","description":"\u003ch2 id=\"speakable-headline\"\u003eGemüseschmackes by Altes Gewürzamt, warm and savory\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGemüseschmackes by Altes Gewürzamt is a vegetable seasoning based on Vadouvan, mixed with garlic, paprika, and tomato flakes. The roasted onions in the blend give roasted vegetables, soups, and stews a deep, almost meaty intensity usually only achieved through long, slow cooking.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e is the savory seasoning blend from Altes Gewürzamt, centered around the French-Indian spice blend Vadouvan. The mixture derives its warm depth from Vadouvan’s roasted onions, lentils, and curry leaves. Mediterranean herbs such as myrtle, thyme, and rosemary provide a European foundation for its Indian heart.\u003c\/p\u003e\n\u003ch3\u003eWarm, savory, and deep, like a slow-cooked dish\u003c\/h3\u003e\n\u003cp\u003eOver roasted root vegetables, the mixture smells of browned onions and garlic. This aroma lingers until the plate is empty and drifts through the entire kitchen. It gives carrots and parsnips a richness that they would otherwise only develop after hours in a roasting pan.\u003c\/p\u003e\n\u003cp\u003eFenugreek provides the maple-sweet, slightly bitter note that most of us associate with the flavor of curry. Paprika flakes add a fruity base, while mace—the outer covering of the nutmeg seed—adds a warm veil. Two types of pepper work side by side: black for warmth and green for a fresh, sharp finish.\u003c\/p\u003e\n\u003cp\u003eThe Mediterranean influence is striking, with myrtle, rosemary, thyme, and bay leaf standing alongside turmeric and curry leaves, while tomato flakes and celery provide a savory foundation. This is why Gemüseschmackes tastes as natural over ratatouille as it does in a hearty lentil soup.\u003c\/p\u003e\n\u003ch3\u003eFor roasted vegetables, soups, and stews\u003c\/h3\u003e\n\u003cp\u003eIt is best used on oven-roasted root vegetables, in vegetable soups, and in lentil stews, providing seasoning exactly where salt alone is not enough.\u003c\/p\u003e\n\u003cp\u003eToss your vegetables in oil first, then sprinkle the seasoning over them. The oil acts as a carrier, allowing the powder to adhere while protecting it from burning. The roasting reaction begins at around 140°C (285°F), which brings out the sweetness of the carrots, and at 200°C (390°F), the vegetables brown reliably.\u003c\/p\u003e\n\u003cp\u003eSalt is only present as part of the Vadouvan component in small quantities, so you can season independently of the salt shaker. It also contains oils from sesame and nuts, which prevent the powder from becoming bone-dry. This helps it adhere better to hot vegetables and stay in place on fried cauliflower. Store the tin in a cool, dry place to keep the granules loose so they will still flow freely from the shaker even after months.\u003c\/p\u003e\n\u003ch3\u003eFree-flowing without anti-caking agents\u003c\/h3\u003e\n\u003cp\u003eThe lentils in the Vadouvan act as a binder for this blend, and their starch content alone keeps the powder free-flowing. Altes Gewürzamt requires no anti-caking agents, which is evident from the slightly coarser texture of the blend.\u003c\/p\u003e\n\u003cp\u003eTwo ingredients in this mix have names that can be misleading. Curry leaves grow on a South Indian citrus plant and share nothing with curry powder but the name. Star anise, meanwhile, comes from a magnolia tree, to which the anise plant from the garden is botanically unrelated.\u003c\/p\u003e\n\u003cp\u003eThe blend is ground, mixed, and packaged in Klingenberg am Main, and because every spice has its own ideal roasting point, balancing such a mixture remains a craft. Gemüseschmackes is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e range; we also carry pure \u003ca href=\"\/en\/products\/ingo-holland-vadouvan-70g\"\u003eVadouvan\u003c\/a\u003e, and further blends of this type can be found in our \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003ecurry and masala selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":53071149859150,"sku":"047ING30993","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-gemueseschmackes-altes-gewuerzamt.jpg?v=1750978339"},{"product_id":"ingo-holland-bester-festtagsbraten","title":"Best Holiday Roast","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Best Festive Roast\" by Altes Gewürzamt, herbal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Best Festive Roast\" (Bester Festtagsbraten) by Altes Gewürzamt is the seasoned salt for your Sunday roast, based on Spanish sea salt with bay leaf, sage, rosemary, and marjoram. Black pepper, garlic, allspice, coriander, and nutmeg provide a festive warmth.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBester Festtagsbraten\u003c\/strong\u003e is the roast seasoning from Altes Gewürzamt that Ingo Holland himself named. It contains ten ingredients, led by sea salt from Spain, making it a seasoning salt for large cuts of meat rather than a mere mixture of dried leaves.\u003c\/p\u003e\n\n\u003ch3\u003eSage, rosemary, and marjoram on sea salt\u003c\/h3\u003e\n\u003cp\u003eMediterranean herbs meet a salty foundation here, and their essential oils truly awaken in the dry heat of the oven.\u003c\/p\u003e\n\u003cp\u003eSage, rosemary, and marjoram belong to the Lamiaceae family and can withstand long cooking times without becoming bitter. The bay leaf added to the mix releases its aroma only after prolonged heat, making it perfectly suited for a roast seasoning, as long-term braising is expected anyway.\u003c\/p\u003e\n\u003cp\u003eGarlic contributes a savory note and ties everything together. The allspice is the quiet surprise. The unripened berry of a Central American tree tastes like cloves, cinnamon, and nutmeg all at once—which is why it is called \"allspice\" in English—and, together with the nutmeg, it provides a festive warmth beneath the herbs.\u003c\/p\u003e\n\n\u003ch3\u003eFor pork roast, beef roast, and oven-roasted vegetables\u003c\/h3\u003e\n\u003cp\u003ePork, beef, and lamb roasts take particularly well to this herbal seasoning salt from Altes Gewürzamt, and any oven-roasted vegetables on the side can be seasoned with it as well.\u003c\/p\u003e\n\u003cp\u003eRub the meat generously, ideally the day before, to let the seasoning soak in overnight. The salt works for you: it draws juices to the surface, dissolves into them, and then travels back into the meat as a fine brine.\u003c\/p\u003e\n\u003cp\u003eThe more hours you give it, the more evenly it will season to the center. Since the surface dries out in the refrigerator overnight, it will brown even more beautifully later. Account for the salt content in your recipe and only reach for the shaker again after tasting.\u003c\/p\u003e\n\u003cp\u003eFor the sauce, the pan drippings are key; sear the piece thoroughly on all sides first, then place it in the oven at 140 degrees Celsius, and later deglaze the drippings with wine or broth, which can be thickened with a spoonful of cold butter at the end.\u003c\/p\u003e\n\n\u003cp\u003eA rolled roast or duck also handles this seasoning salt well, and for a chop from the pan, a pinch on each side is sufficient. Stirred into the finished sauce, it highlights the herbs once more.\u003c\/p\u003e\n\n\u003ch3\u003eHow to recognize a good roast seasoning\u003c\/h3\u003e\n\u003cp\u003eThe herbs in this blend remain recognizable to the naked eye, and the bay leaves break between your fingers rather than dissolving into powder. Coarse grinding preserves the structure of the leaves and the edges of the salt crystals.\u003c\/p\u003e\n\u003cp\u003eThe sea salt comes from Spain and is harvested from seawater evaporated in shallow basins under the sun. It offers a milder saltiness than fine table salt and spreads evenly over the rind when rubbed in.\u003c\/p\u003e\n\u003cp\u003eThe grinding and mixing take place at Altes Gewürzamt in Klingenberg am Main. Kept in a tightly sealed jar, the herbs retain their color, and when stored in a dry place, the salt remains free-flowing.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/altes-gewuerzamt-klassiker\"\u003eclassics of German cuisine\u003c\/a\u003e are perfect for the Sunday table, and you can find everything else at \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":53071149924686,"sku":"047ING30399","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-bester-festtagsbraten.jpg?v=1750978342"},{"product_id":"faber-feinkost-leberwurst-mit-kalbfleisch-200g","title":"Liverwurst with veal","description":"\u003ch2 id=\"speakable-headline\"\u003eFine Veal Liver Sausage with Vanilla and Honey\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe veal liver sausage from Faber Feinkost is a fine, creamy liver sausage in a jar, made with fresh liver and a touch of vanilla and honey. Not a rustic country-style liver sausage, but a fine, mild, and elegant spreadable liver sausage, awarded by the gourmet magazine \u003cem\u003eDer Feinschmecker\u003c\/em\u003e.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVeal liver sausage\u003c\/strong\u003e is a fine, creamy, and mild liver sausage in a jar from Faber Feinkost in Bad Kissingen. The freshest ingredients—above all fresh liver and tender veal, combined with whipping cream, a touch of vanilla, and honey—are what make it so refined. \u003cem\u003eDer Feinschmecker\u003c\/em\u003e magazine awarded it 2nd place out of 2,400 entries.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, mild, and finely balanced\u003c\/h3\u003e\n\u003cp\u003eThis veal liver sausage is smooth, spreadable, and creamy, with a mild, slightly sweet note of vanilla and honey. It melts on the tongue, creamy, mild, and velvety.\u003c\/p\u003e\n\u003cp\u003eOn bread, it is elegant and soft, lacking the sharp pungency of a coarse country-style liver sausage. The veal makes it tender, the whipping cream makes it rounded, and the vanilla and honey provide a delicate sweet accent. A liver sausage for anyone who prefers things fine and mild.\u003c\/p\u003e\n\u003cp\u003eVeal liver sausage is considered the finest among liver sausages because light veal tastes milder than pure pork. At Faber, the chef’s signature is added, weaving in a gentle sweetness with vanilla and honey. Once you have tasted it, many other store-bought liver sausages will suddenly taste coarse by comparison.\u003c\/p\u003e\n\n\u003ch3\u003eOn fresh white bread, quite simply\u003c\/h3\u003e\n\u003cp\u003eSpread thickly on fresh white bread or a baguette, all on its own, the mild sweetness of the fine veal liver sausage really shines.\u003c\/p\u003e\n\u003cp\u003eA crispy bread roll with a few cranberries or a little fig mustard picks up the honey notes with its fruity character. A glass of Riesling or a mild white wine is a wonderful accompaniment. Those looking for a luxurious upgrade should reach for the \u003ca href=\"\/en\/products\/faber-feinkost-trueffel-leberwurst-mit-kalbfleisch-100g\"\u003eTruffle Liver Sausage with Veal\u003c\/a\u003e, the queen of the Faber liver sausages.\u003c\/p\u003e\n\u003cp\u003eIt also makes an impression on an appetizer platter: a dollop on toasted brioche, served with caramelized onions or a port wine jelly. This way, a simple bread-topping sausage quickly becomes a little delicacy for the evening, with which you can serve your guests something special, with no effort at all.\u003c\/p\u003e\n\u003cp\u003eThe 200g jar is convenient for your pantry: open it, spread it on bread, and keep the rest refrigerated. It tastes best served cold, but you can also let it sit at room temperature for a few minutes; then the full aroma comes through even better.\u003c\/p\u003e\n\n\u003ch3\u003eAward-winning from Bad Kissingen since 1898\u003c\/h3\u003e\n\u003cp\u003eFaber Feinkost is the oldest butcher shop in Bad Kissingen, founded in 1898 by Kaspar Faber and run by the 4th generation, Thomas Faber, since 2005.\u003c\/p\u003e\n\u003cp\u003eThe fact that this veal liver sausage took 2nd place out of 2,400 entries in \u003cem\u003eDer Feinschmecker\u003c\/em\u003e is no coincidence: Thomas Faber, a trained chef and certified meat sommelier, insists on fresh liver and the best raw ingredients from the region. Company founder Kaspar Faber was already a Royal Bavarian Purveyor to the Court in 1911; fine food has had a tradition here for over 125 years, supported by around 60 employees. Faber carries the award with pride to this day, and you can taste why.\u003c\/p\u003e\n\u003cp\u003eThe liver sausage with veal is part of the complete range of \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003ecanned sausages from Faber Feinkost\u003c\/a\u003e. Those who prefer a rustic, coarse style will find it in the \u003ca href=\"\/en\/products\/faber-feinkost-fraenkische-landleberwurst-200g\"\u003eFranconian Country-Style Liver Sausage\u003c\/a\u003e. It is no wonder that this fine variety is one of the most popular jars from the house of Faber. Fine, mild, award-winning. Truly impressive.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"200 g","offer_id":53071150874958,"sku":"048FAB012","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-leberwurst-mit-kalbfleisch-200g.jpg?v=1750978374"},{"product_id":"faber-feinkost-rinderroulade-in-bratenjus","title":"Beef roulade in roasting juices","description":"\u003ch2 id=\"speakable-headline\"\u003eBeef Roulade in Gravy, ready-to-serve from a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Beef Roulade in Gravy from Faber Feinkost is a ready-to-serve meal in a jar, hand-rolled and filled with bacon, mustard, onion, and gherkin. Not a mushy convenience meal, but a Sunday classic from an artisanal butcher shop that you simply need to heat up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBeef Roulade in Gravy\u003c\/strong\u003e is a ready-to-serve meal in a jar by Faber Feinkost from Bad Kissingen. Tender beef is rolled by hand around a filling of smoked bacon, mustard, onion, and gherkin and cooked in a rich gravy. Heat it up, plate it, and your Sunday roast is ready—without hours of braising.\u003c\/p\u003e\n\n\u003ch3\u003eGently braised, just like Grandma's cooking\u003c\/h3\u003e\n\u003cp\u003eThe roulade is braised until tender; the meat falls apart easily, and the gravy tastes heartily of roast and mustard.\u003c\/p\u003e\n\u003cp\u003eThe filling features the classic combination: smoked bacon for flavor, mustard for a subtle kick, and onion and gherkin for sweetness and acidity. Tender, hearty, and homemade, this beef roulade tastes just like Sunday at Grandma's, but without the hours of work in the kitchen.\u003c\/p\u003e\n\u003cp\u003eBeef roulades are considered the ultimate test of home cooking, as rolling, searing, and long braising take a lot of time. Faber takes this work off your hands and delivers the finished result in a 380g jar, complete with a delicious gravy. The beef comes from the region, and because Faber is a butcher shop itself, they know exactly which cuts are best for rolling. It is no wonder that the roulade is one of the classics in their range.\u003c\/p\u003e\n\n\u003ch3\u003eWith dumplings, noodles, or red cabbage\u003c\/h3\u003e\n\u003cp\u003ePotato dumplings and red cabbage are the perfect accompaniments for beef roulade, in true Franconian Sunday tradition.\u003c\/p\u003e\n\u003cp\u003eWide ribbons of pasta, bread dumplings, or mashed potatoes that soak up the rich gravy work just as well. Serve with a glass of robust red wine and a spoonful of cranberries. Heat the roulade gently in a water bath or in a pot so the meat stays juicy.\u003c\/p\u003e\n\u003cp\u003eOne jar is enough for a generous portion, and since nothing burns or overcooks, the Sunday meal turns out perfectly even when you have no time to cook. Practical for a weeknight dinner, festive enough for guests.\u003c\/p\u003e\n\u003cp\u003eFor a quick lunch, a plate with mashed potatoes is enough; for a festive Sunday, turn it into a full meal with dumplings, red cabbage, and cranberries. Leftovers can be wonderfully reheated the next day, by which time the gravy has had even more time to soak into the meat.\u003c\/p\u003e\n\n\u003ch3\u003eHand-rolled in Bad Kissingen\u003c\/h3\u003e\n\u003cp\u003eBehind the roulade is Thomas Faber, a trained chef and meat sommelier whose family has been making fine foods in Bad Kissingen since 1898.\u003c\/p\u003e\n\u003cp\u003eFaber Feinkost is the city's oldest butcher shop, founded by Kaspar Faber in 1898 and managed in the 4th generation since 2005. As a trained chef, Thomas Faber knows how a good pot roast should be made and has done most of the work for you with this roulade. Fine food has a tradition here spanning over 125 years; the house has held the title of Royal Bavarian Purveyor to the Court since 1911. Faber cooks fresh daily in their own kitchen and steak house, and that same care goes into every ready-to-serve jar.\u003c\/p\u003e\n\u003cp\u003eThe Beef Roulade in Gravy is part of the \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003ejars from Faber Feinkost\u003c\/a\u003e. If you want something a little more exotic, try the \u003ca href=\"\/en\/products\/faber-feinkost-thai-curry-mit-gefluegel\"\u003eThai Curry with Poultry\u003c\/a\u003e, another ready-to-serve dish from Faber. Or, grab the hearty \u003ca href=\"\/en\/products\/faber-feinkost-spanferkel-suelze-200g\"\u003eSuckling Pig Aspic\u003c\/a\u003e for a cold snack. Sunday roast, whenever you like.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"380 g","offer_id":53071151137102,"sku":"048FAB003","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-rinderroulade.jpg?v=1750978383"},{"product_id":"faber-feinkost-kochmettwurst-mit-zwiebeln-280g","title":"Spreadable raw fermented sausage with onions","description":"\u003ch2 id=\"speakable-headline\"\u003eCoarse cooked Mettwurst with sautéed onions\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe cooked Mettwurst with onions from Faber Feinkost is a coarse, hearty Mettwurst in a jar with plenty of sautéed onions. Not a fine spread, but a robust, meaty snack sausage, cooked directly in the jar, almost like a meatball in a jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCooked Mettwurst with onions\u003c\/strong\u003e is a coarse, cooked Mettwurst in a jar from Faber Feinkost in Bad Kissingen. The base is fresh pork from the region, supplemented by generous amounts of sautéed onions and a robust, finely balanced seasoning. At Faber, the sausage is cooked directly in the 280g jar, keeping it juicy and meaty.\u003c\/p\u003e\n\n\u003ch3\u003eCoarse, spicy, hearty\u003c\/h3\u003e\n\u003cp\u003eThis cooked Mettwurst is coarse and meaty, with the full aroma of pork and sweet, sautéed onions—almost like a spicy meatball in a jar, only preserved.\u003c\/p\u003e\n\u003cp\u003eUnlike a fine spreadable sausage, it remains grainy and has real bite. Coarse, spicy, hearty—that's how people like it. The onions give it a delicate sweetness, the spices keep it well-rounded, and the meat stays nice and juicy. In every bite, you can taste the honest butchery; it’s a sausage that fills you up.\u003c\/p\u003e\n\u003cp\u003eIt is called \"cooked Mettwurst\" because it is cooked rather than air-dried. If you like it coarse and robust, this is the right choice for you, completely without the sharpness or hardness of an air-dried Mettwurst. You can slice it or break it up with a fork, just the way you like it.\u003c\/p\u003e\n\n\u003ch3\u003eOn hearty bread or warm from the pan\u003c\/h3\u003e\n\u003cp\u003eThis coarse sausage is right at home on fresh farmer’s bread, sliced or coarsely crumbled with a few onion rings on top.\u003c\/p\u003e\n\u003cp\u003eIt shows its most rustic side during a snack with beer and pickles. Quickly heated in a pan, it becomes almost like a small meatball, hearty with fried potatoes or sauerkraut. If you prefer the fine liver sausage side, reach for the \u003ca href=\"\/en\/products\/faber-feinkost-leberwurst-mit-kalbfleisch-200g\"\u003eliver sausage with veal\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\u003cp\u003eThe large 280g jar is the social type: it is enough for many slices of bread and a whole group at the table. Unopened, it keeps for a long time in the pantry; once opened, it belongs in the refrigerator and tastes best fresh on bread. This way, you always have something hearty on hand for a spontaneous snack.\u003c\/p\u003e\n\n\u003ch3\u003eCooked directly in the jar in Bad Kissingen\u003c\/h3\u003e\n\u003cp\u003eFaber Feinkost is the oldest butcher shop in Bad Kissingen, founded in 1898 by Kaspar Faber and managed by the 4th generation, Thomas Faber, since 2005.\u003c\/p\u003e\n\u003cp\u003eThomas Faber, a trained chef and certified meat sommelier, selects the pork himself and processes it fresh from the region. For this, the coarse, seasoned mixture is filled with the sautéed onions directly into the jar and cooked inside, allowing the sausage to cook in its own juices. Even the company founder, Kaspar Faber, was a Royal Bavarian Purveyor to the Court in 1911, and more than 125 years later, honest craftsmanship still counts for more at Faber than mass production. Around 60 employees uphold this standard today.\u003c\/p\u003e\n\u003cp\u003eShort distances, regional farms, its own electricity from the roof—that is how Faber understands regionality, with around 40 percent of its electricity supplied by the company’s own photovoltaic system. The cooked Mettwurst with onions is part of the entire range of \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003esausage in a jar from Faber Feinkost\u003c\/a\u003e. Anyone wishing to continue sampling the hearty collection should also not miss the \u003ca href=\"\/en\/products\/faber-feinkost-spanferkel-suelze-200g\"\u003esuckling pig brawn\u003c\/a\u003e, our best-selling jar from the house of Faber. Simply hearty and good.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"280 g","offer_id":53071151268174,"sku":"048FAB015","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-kochmettwurst-mit-zwiebeln-280g.jpg?v=1750978389"},{"product_id":"faber-feinkost-fraenkischer-presssack-100g","title":"Franconian presswurst","description":"\u003ch2 id=\"speakable-headline\"\u003eFranconian Presssack (Head Cheese) from a Jar, Butcher-Style\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Franconian Presssack from Faber Feinkost is a hearty head cheese in a jar made from pork and beef with chunks of bacon. Not a soft cold cut, but robust butcher-style fare, still prepared warm in the traditional Franconian way.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFranconian Presssack\u003c\/strong\u003e is a hearty sausage specialty in a jar from Faber Feinkost in Bad Kissingen, rustic and flavorful in true butcher style. It combines Franconian pork and beef with robust bacon and rind, seasoned with regional herbs. At Faber, it is filled into the jar while still warm, allowing it to retain its full aroma.\u003c\/p\u003e\n\n\u003ch3\u003eRustic, flavorful, with a bite\u003c\/h3\u003e\n\u003cp\u003ePresssack is sausage you can really sink your teeth into: coarse, juicy, with visible bacon cubes and a fine, slightly tangy seasoning.\u003c\/p\u003e\n\u003cp\u003eIt is rustic, flavorful, and hearty. Unlike a smooth emulsified sausage, it remains firm and grainy; you can recognize every piece of meat and bacon. The rind gives it bite and a gelatinous consistency, while herbs and spices provide savory depth. The jelly melts in the mouth while the bacon cubes provide structure—a lovely interplay between soft and firm. This is the taste of Franconian sausage variety from a jar.\u003c\/p\u003e\n\u003cp\u003ePresssack, Schwartenmagen, Sülzwurst – the names vary from region to region, but they all refer to the same hearty idea: cooked meat and rustic bacon, strongly seasoned and pressed into shape. In Franconia, such a jar belongs on every good snack platter.\u003c\/p\u003e\n\n\u003ch3\u003eWith onions, vinegar, and oil, the classic way\u003c\/h3\u003e\n\u003cp\u003e\"With music\" here means: sliced, served with plenty of onion rings, and dressed with a splash of vinegar and good oil.\u003c\/p\u003e\n\u003cp\u003eAdd a piece of hearty farmhouse bread and a cool beer, and a proper snack doesn't need anything else. It works just as well plain on a buttered slice of bread, accompanied by a few pickles. If you would like to continue exploring the hearty range, try the \u003ca href=\"\/en\/products\/faber-feinkost-zwiebelmettwurst-100g\"\u003eOnion Mettwurst\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/faber-feinkost-spanferkel-suelze-200g\"\u003eSuckling Pig Aspic\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003cp\u003eIt also makes for a great Franconian sausage salad: slices dressed with onions, vinegar, and oil, accompanied by a few radishes and fresh pretzels. This turns the small jar into a full light meal, whether at your desk for lunch or on the terrace in the evening.\u003c\/p\u003e\n\u003cp\u003eBad Kissingen is a spa town, and a hearty Presssack has always been the right snack here between two walks in the spa gardens. The small 100g jar makes it easy for you today: open it, put it on bread, and you're done—no leftovers and no regrets.\u003c\/p\u003e\n\n\u003ch3\u003eWarm-processed in Bad Kissingen since 1898\u003c\/h3\u003e\n\u003cp\u003eFaber Feinkost is the oldest butcher shop in the spa town of Bad Kissingen, founded in 1898 by Kaspar Faber as a charcutier and pork butcher, and managed since 2005 by the 4th generation, Thomas Faber.\u003c\/p\u003e\n\u003cp\u003eInitially, Kaspar Faber made 15 types of sausage and 2 types of ham—so good that the spa-visiting elite appointed him Royal Bavarian Purveyor to the Court in 1911. More than 125 years later, Thomas Faber, a trained chef and meat sommelier, produces these specialties with about 60 employees using \"warm-meat processing\": seasoned while still fresh from slaughter, gently cooked, and filled into the 100g jar while still warm.\u003c\/p\u003e\n\u003cp\u003eThis warm preparation method is why the sausage remains so aromatic, a small artisanal step with a big impact. The Franconian Presssack is part of the entire \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003eSausage in a Jar range from Faber Feinkost\u003c\/a\u003e, which you can enjoy jar by jar. An honest piece of Franconia, practically packed in a handy single-portion jar for a quick snack on the go. Truly impressive.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"100 g","offer_id":53071151464782,"sku":"048FAB016","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-fraenkischer-presssack-100g.jpg?v=1750978395"},{"product_id":"brandgut-erdnussmuss","title":"Peanut butter","description":"\u003ch2 id=\"speakable-headline\"\u003eRoasted peanuts from Hamburg, sweet and salty at once\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBrandgut Erdnussmuss is a crunchy, vegan peanut cream made from 52% roasted peanuts with a hint of sea salt – handcrafted in a copper kettle in Hamburg-Ottensen. It has the highest nut content in the Brandgut family, combined with 1.6% sea salt, featuring a distinct crunch and a dual nature: sweet on bread, savory in stir-fry dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003epeanut cream\u003c\/strong\u003e Erdnussmuss by Brandgut is a crunchy spread made from roasted peanuts, in a 160g jar from Hamburg-Ottensen. With 52% peanuts, a little sugar, a small amount of sunflower oil, and sea salt, only 4 ingredients go into the jar – no palm fats, no emulsifiers, no artificial flavorings. The name Erdnussmuss is a wordplay: it’s not just a pure nut butter (Mus), but a spread that becomes a \"must\" (Muss) for peanut lovers – and with 52% peanuts, it boasts the highest nut content of the entire Brandgut family.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eRobust, salt-tipped and with a satisfying crunch\u003c\/h3\u003e\n\u003cp\u003eWhen you open the jar, the robust, aromatic scent of roasted peanuts rises up – less sweet than Mandelikat, less delicate than Haselgenuss, but denser and nuttier. The cream has a warm, sandy-brown hue with visible peanut pieces that appear when stirred. A little oil may settle on top – that is part of the Brandgut concept because no emulsifiers are used to artificially hold the cream together. Just stir vigorously with a spoon, and it's ready.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, Erdnussmuss begins creamy and dense, then the full depth of the peanut unfolds with its warm, caramel-like, nutty roasted tone, and finally, the sea salt clearly lifts the flavor – rich, salt-tipped, and with a satisfying crunch. The crunch settles at the bottom: coarsely caramelized peanut pieces that give the spread its texture. The 52% nut content makes Erdnussmuss noticeably more savory than its sweeter sisters made from almond or pecan – making it particularly versatile in its use.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eSweet on bread and savory in the wok\u003c\/h3\u003e\n\u003cp\u003eThis \u003cstrong\u003epeanut cream\u003c\/strong\u003e is the most versatile variety in the Brandgut family: the bold saltiness opens up possibilities in both directions. A sweet spread in the morning, a savory magic ingredient in the evening. We enjoy it classically on sourdough toast with half a banana on top, or in the evening as a warm satay sauce with coconut milk, lime, and a dash of soy sauce served with chicken or tofu skewers.\u003c\/p\u003e\n\u003cp\u003eIt shows its other side in a quick noodle sauce: stir two spoonfuls of Erdnussmuss into hot noodles, refine with soy sauce, lime, and finely chopped spring onions – and your \"pseudo-Thai\" stir-fry noodles are ready in ten minutes. It is also suitable for pancake batter, as a topping for breakfast bowls or in muesli, and as an ingredient for homemade peanut cookies. Those who enjoy experimenting should try a spoonful in a chili sin carne – the peanut deepens the flavor and makes the chili creamier.\u003c\/p\u003e\n\u003cp\u003eFor savory cooking: one spoonful of Erdnussmuss, one spoonful of soy sauce, a splash of lime, a little hot water – stir, and you have a minimalist satay sauce for veggie sticks. You can find more ideas from the workshop with the pistachio-based \u003ca href=\"\/en\/products\/brandgut-peacetazie\"\u003ePeacetazie\u003c\/a\u003e, the roasted \u003ca href=\"\/en\/products\/brandgut-haselgenuss\"\u003eHaselgenuss\u003c\/a\u003e, and the classic \u003ca href=\"\/en\/products\/brandgut-mandelikat\"\u003eMandelikat\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-brandgut\"\u003eRoasted and stirred in a Hamburg copper kettle\u003c\/h3\u003e\n\u003cp\u003eBehind Brandgut are \u003cstrong\u003eMeike Grosch and Daniel Thaung\u003c\/strong\u003e from Hamburg. The two worked together for nearly 10 years at a Hamburg advertising agency before taking the leap in 2014 to found their own creative kitchen. For the Erdnussmuss, the peanuts are caramelized with sugar and sea salt in a copper kettle, then finely ground and processed into a crunchy cream. Without vanilla sugar – Brandgut prefers not to mask the earthy, slightly savory note of the peanut.\u003c\/p\u003e\n\u003cp\u003eEverything is vegan, additive-free, palm-oil-free, and handcrafted in Hamburg-Ottensen. The Brandgut family now includes six varieties – besides Erdnussmuss, there is also Mandelikat, Haselgenuss, Peacetazie, Cashjuhu, and YES, Pe Can. You can find them all in our \u003ca href=\"\/en\/collections\/brandgut-nusscreme\"\u003eBrandgut collection\u003c\/a\u003e. Meike and Daniel wish you a \"brandguten\" (wonderfully) good appetite.\u003c\/p\u003e","brand":"Brandgut","offers":[{"title":"160 g","offer_id":53071152152910,"sku":"030BRA001","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/brandgut-erdnussmuss-nusscreme.jpg?v=1750978419"},{"product_id":"ingo-holland-tandoori-masala-75g","title":"Tandoori Masala","description":"\u003ch2 id=\"speakable-headline\"\u003eTandoori Masala from Altes Gewürzamt, red seasoning\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTandoori Masala from Altes Gewürzamt is a medium-spiced Indian spice blend inspired by the cuisine of Northern India and Pakistan. It is the ideal marinade for poultry, lamb, and scampi, whether prepared in the oven or on the grill.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e is the medium-spiced blend by Ingo Holland from the Altes Gewürzamt in Klingenberg, characterized by annatto seeds, tomato flakes, ginger, and garlic. Annatto and red sandalwood give it the typical red color that makes tandoori dishes unmistakable.\u003c\/p\u003e\n\u003ch3\u003eRed, savory, with a pleasant heat\u003c\/h3\u003e\n\u003cp\u003eThe Tandoori Masala stands out immediately due to its warm, reddish color, which comes from annatto seeds and red sandalwood. Tomato flakes provide fruity depth, while ginger and garlic provide savoriness.\u003c\/p\u003e\n\u003cp\u003eA short roast keeps it fresh and light, while the heat remains pleasant and balanced for European palates—never burning. 23 ingredients, from amchoor to calamus root, make it complex: savory, fruity, and well-balanced. A masala that seasons meat while simultaneously giving it a beautiful color.\u003c\/p\u003e\n\u003cp\u003eThe two coloring agents are barely detectable in terms of taste themselves, yet they occupy the first and eighth spots in the list. Annatto seeds come from a South American shrub, their red coating long used to color cheese and rice, while red sandalwood is finely ground wood from Southern India. Together, they produce that burnt brick-red color for which other products would require artificial dyes.\u003c\/p\u003e\n\u003cp\u003eThose who read the list to the end will find the silent workers there. Cardamom, clove, mace, and cinnamon provide sweet warmth; fenugreek and calamus root add a bitter edge; long pepper and black pepper provide that length that lingers for a while after the last bite from the skewer. None of these ingredients push themselves to the fore, which is exactly why the blend remains so versatile.\u003c\/p\u003e\n\u003ch3\u003eAs a yogurt marinade\u003c\/h3\u003e\n\u003cp\u003eTandoori Masala was born to marinate: poultry, pork, lamb, and scampi take on its flavor and color wonderfully, whether in the oven or on the grill.\u003c\/p\u003e\n\u003cp\u003eYogurt is the best partner for this, and there are solid reasons for it. Its fat dissolves the aromatic compounds that would not stir in pure water, its mild acidity works on the surface of the meat, and during cooking, it forms those dark spots that are an essential part of tandoori chicken.\u003c\/p\u003e\n\u003cp\u003eIt works just as well without meat, as cauliflower florets, paneer, or thick slices of sweet potato embrace the red marinade just as readily and develop the same dark edges in the oven. Do not wipe off the marinade before cooking, as it is precisely this layer that browns and keeps the inside juicy.\u003c\/p\u003e\n\u003cp\u003eChicken legs marinated overnight in yogurt with Tandoori Masala and then grilled over high heat turn out the most flavorful, because the longer they soak, the deeper the spice penetrates. Four hours is the minimum, twelve is better. The amchoor (dried unripe mango) contributes a subtle fruity acidity. For open flames, it is worth looking at the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-grillgewuerze-bbq\"\u003eAltes Gewürzamt BBQ spices\u003c\/a\u003e or the entire \u003ca href=\"\/en\/collections\/altes-gewuerzamt-curry-masala\"\u003emasala selection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eShort roasting, completely handmade\u003c\/h3\u003e\n\u003cp\u003eTo ensure the Tandoori Masala remains fresh and vibrant in color, Altes Gewürzamt roasts the spices only briefly and blends them by hand. The longer annatto and tomato are exposed to heat, the duller the red becomes, which is why the pan stays significantly cooler here than it does for the dark-roasted Garam Masala.\u003c\/p\u003e\n\u003cp\u003eThe namesake is a clay oven (tandoor) in which skewers hang vertically over embers and are exposed to temperatures well over 300 degrees. At home, the grill or oven with top heat takes on this role.\u003c\/p\u003e\n\u003cp\u003eSalt is listed fourth in the declaration, so you only need to season sparingly if at all. This Tandoori Masala is part of the \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e range and sits there alongside the other masalas of Indian cuisine. Get marinating—the grill is waiting!\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":53071156871502,"sku":"047ING30452","price":12.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-tandoori-masala-altes-gewuerzamt-2.jpg?v=1750978472"},{"product_id":"die-honigwanderer-fruehjahrsbluetenhonig-bio","title":"Spring Blossom Honey [ORGANIC]","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Spring Blossom Honey from the Hersbrucker Alb – mild \u0026amp; floral\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe organic spring blossom honey from Die Honigwanderer is collected at the end of April from the meadow orchards of the Hersbrucker Alb – from apple, pear, plum, and wildflowers. Creamed, mild, and finely fruity. In 2018, under founders Jonas and Daniel Scholz, the spring blossom honey received bronze at \"Bavaria's Best Organic Products\".\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic Spring Blossom Honey\u003c\/strong\u003e is a mild, creamy blossom honey from meadow orchards, which an organic partner beekeeper of Die Honigwanderer collects as early as the end of April on the Hersbrucker Alb. The bee colonies are located at coordinates N49° 28' 6.575\" E11° 28' 58.148\", right in the middle of the Bavarian spring bloom. What arrives in the 250-gram jar is a light, gently fruity organic honey – single-origin, without additives, without flavorings, the quintessence of apple, pear, and plum blossoms in a creamy consistency.\u003c\/p\u003e\n\u003ch3\u003eCreamy, mild, with a fine fruit blossom note\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the spring blossom honey appears in a delicate golden yellow, finely creamed, with a mild fruit blossom aroma and light fruitiness unfolding on the tongue. Unlike dark forest honey, it does not taste tart, but light, mild, and sweet – a spring honey with character. You can recognize it by its bright light yellow color and fine spreadability.\u003c\/p\u003e\n\u003cp\u003eThe creaminess comes from the stirred honey: directly after extraction, the organic honey is stirred several times during the natural crystallization phase, often over several days. This keeps the consistency fine and spreadable, and the aromas fresh. A classic blossom honey for every morning, a versatile family honey with a balanced fructose-glucose ratio.\u003c\/p\u003e\n\u003ch3\u003eOn bread and in yogurt\u003c\/h3\u003e\n\u003cp\u003eOn a slice of fresh sourdough bread with butter, the spring blossom honey is right at home – you don't need anything more. In plain yogurt with fresh berries, it adds a gentle sweetness without masking the fruit acidity. It also goes perfectly with a bowl of \u003ca href=\"\/en\/collections\/muesli\"\u003ecrunchy muesli\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFor children at breakfast, in tea with lemon, or as a baking ingredient in honey cake, this mild organic honey is an all-rounder. A teaspoon in a salad dressing with apple cider vinegar and mustard brings the freshness of the meadow orchards into the jar – this is most apparent with a green salad with goat cheese. If you enjoy the creaminess, it is also worth taking a look at our \u003ca href=\"\/en\/collections\/honig\"\u003eorganic honey assortment\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eBronze 2018 at \u003cmeta charset=\"utf-8\"\u003eBavaria's Best Organic Products\u003c\/h3\u003e\n\u003cp\u003eIn 2018, the spring blossom honey from the brand Die Honigwanderer received bronze at the “Bavaria’s Best Organic Products” competition organized by LVÖ Bayern – at the time under founders Jonas and Daniel Scholz, who handed the company over to Stefanie and Simon Weber in 2024. The jury evaluated taste, packaging, as well as ecological and social commitment. Requirement: two-thirds Bavarian organic raw materials, production in Bavaria. Documented by the \u003ca rel=\"nofollow\" href=\"https:\/\/www.lvoe.de\/presse\/77-minister-helmut-brunner-praemiert-bayerns-beste-bio-produkte-2018\"\u003eLVÖ Bayern press release\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eToday, Stefanie and Simon Weber continue to lead the Die Honigwanderer brand and curate a network of around 70 bee colonies from organic partner beekeepers throughout Germany. The spring blossom honey still comes from the Hersbrucker Alb; the varietal philosophy and nectar selection remain the same, as Simon describes the concept in our assortment discussion. Extraction is gentle, not heated, and bottled without further ingredients. The entire \u003ca href=\"\/en\/collections\/die-honigwanderer\"\u003eassortment from Die Honigwanderer\u003c\/a\u003e follows this nectar philosophy – six varietal honeys, each representing its region.\u003c\/p\u003e\n\u003ch3\u003eCreamy honey becomes firmer over time\u003c\/h3\u003e\n\u003cp\u003eIt should be kept cool and dark, at 10 to 18 degrees. Creamed honey can become firmer over time – this is a sign of its natural composition, not a defect. It can be stirred soft again in a water bath at no more than 40 degrees without losing any enzymes. Fresh honey on warm toast: the classic that never gets old, and you start your day with sunshine in a jar.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body DE-ÖKO-037 German Agriculture\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":53071165456718,"sku":"033JON200","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fruehjahrsbluetenhonig-honigwanderer.jpg?v=1750978688"},{"product_id":"sawade-pralinenschachtel-mistelzweig-240g","title":"Mistletoe Chocolate Box – 240g","description":"\u003ch2 id=\"speakable-headline\"\u003eMistelzweig Praline Box 240g by Sawade for Large Gatherings\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Mistelzweig Praline Box 240g by Sawade is the house's grand winter selection, featuring twenty pieces in five varieties beneath golden branches on a deep red background. Leading the collection is the Königin Luise, which won silver at the International Chocolate Awards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMistelzweig Praline Box 240g\u003c\/strong\u003e is the grand Advent selection from Sawade in Berlin-Reinickendorf, consisting of twenty individually coated pieces across five varieties. Because none of the fillings contain alcohol, the box can be shared with children on holidays without anyone needing to ask beforehand.\u003c\/p\u003e\n\n\u003ch3\u003eSilver for the Königin Luise Praline\u003c\/h3\u003e\n\u003cp\u003eThe Königin Luise is named after the Prussian queen and won silver at the 2019 \u003ca href=\"https:\/\/www.internationalchocolateawards.com\/2019\/07\/dach-chocolatier-competition-2019-winners\/\" target=\"_blank\" rel=\"nofollow noopener\"\u003eInternational Chocolate Awards\u003c\/a\u003e in the dark gianduja praline category. It is the piece that gets picked first from this selection, and the reason why lies beneath its dark shell.\u003c\/p\u003e\n\u003cp\u003eWhen biting into it, a sequence unfolds: first the soft brittle with its roasted notes, then the nougat, and finally the premium marzipan, which brings the bite to a soft finish. It is therefore included in almost every Sawade selection, while the other four varieties each focus on a single flavor profile.\u003c\/p\u003e\n\u003cp\u003eThe butter truffle remains soft and dark, the Bourbon vanilla truffle light and rounded, the pistachio nougat includes the whole nut, and the Lukullische crunches softly beneath its sugar coating. Twenty pieces are enough for a round that goes around twice, and \"Berlin format\" here means that none of them are miniaturized.\u003c\/p\u003e\n\n\u003ch3\u003eThree chocolates under one lid\u003c\/h3\u003e\n\u003cp\u003eDark, milk, and white chocolate share this selection, and each shell is matched to its filling. The dark couverture, the confectioners' coating chocolate, balances the nougat and marzipan with at least 60 percent cocoa, tempering their sweetness.\u003c\/p\u003e\n\u003cp\u003eThe milk chocolate takes a backseat where hazelnut and brittle are already sweet, and the white chocolate maintains the light truffle's own character. As a result, every praline tastes of its filling rather than its shell.\u003c\/p\u003e\n\u003cp\u003eTo ensure the shell snaps cleanly when bitten, the couverture is tempered beforehand. It is carefully heated, cooled, and reheated until the cocoa butter has crystallized perfectly. Afterward, Sawade dips each praline individually and adds the decorative finish by hand.\u003c\/p\u003e\n\u003cp\u003eReal Bourbon vanilla and a pinch of salt define Sawade's light fillings, while butter and cream support the truffle centers. The depth of this box comes from roasted nougat and cooked brittle, not from spirits.\u003c\/p\u003e\n\n\u003ch3\u003eOn the holiday between coffee pot and armchair\u003c\/h3\u003e\n\u003cp\u003eOn holidays, this selection travels between the coffee pot and the armchairs, explaining itself without the need for announcements or lists of varieties. It is flat enough for a crowded coffee table, and those who take a second piece usually already have their eye on a third.\u003c\/p\u003e\n\u003cp\u003eKeep it away from heaters and the refrigerator, and store it between 15 and 18 degrees Celsius. This way, it will last throughout the entire Advent season without any dull spots appearing on the chocolate. Once opened, it should be consumed within two to three weeks, as the filling loses its melt-in-the-mouth quality afterward.\u003c\/p\u003e\n\u003cp\u003eFor a small gift, the same motif is available in the \u003ca href=\"\/en\/products\/sawade-pralinenschachtel-mistelzweig-45g\"\u003eMistelzweig Round Tin\u003c\/a\u003e, while the \u003ca href=\"\/en\/products\/sawade-pralinenschachtel-musikanten-230g\"\u003eMusikanten Praline Box\u003c\/a\u003e offers a more colorful option. The Berlin assortment can be found at \u003ca href=\"\/en\/collections\/sawade-berlin\"\u003eSawade Berlin\u003c\/a\u003e, and all festive items in our \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Sawade Berlin","offers":[{"title":"240 g","offer_id":53071165882702,"sku":"030SAW1038","price":33.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sawade-pralinenschachtel-mistelzweig-230g.jpg?v=1750978701"},{"product_id":"faber-feinkost-thai-curry-mit-gefluegel","title":"Thai Curry with Poultry","description":"\u003ch2 id=\"speakable-headline\"\u003eThai Chicken Curry, ready to serve from a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eFaber Feinkost’s Thai Chicken Curry is a ready-to-serve meal in a jar, featuring tender chicken breast, coconut milk, vegetables, and red curry paste. This isn't your typical soggy convenience food, but an aromatic curry crafted by a trained chef that you simply need to heat up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThai Chicken Curry\u003c\/strong\u003e is a ready-to-serve convenience dish in a jar by Faber Feinkost from Bad Kissingen. Tender German chicken breast swims in creamy coconut milk, accompanied by bell peppers, carrots, bamboo shoots, and mushrooms, seasoned with red curry paste made from chili, lemongrass, and galangal. Heat it up, add some rice, and your curry is ready.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, spicy, aromatic\u003c\/h3\u003e\n\u003cp\u003eThis Thai curry is fragrant with notes of coconut, lemongrass, and chili; the sauce is creamy and pleasantly spicy, but not burning hot.\u003c\/p\u003e\n\u003cp\u003eThe coconut milk gives it a velvety texture, the red curry paste adds warmth and depth, and the lemongrass and galangal provide that fresh, authentic Thai note. Creamy, spicy, and aromatic straight from the jar. The chicken breast remains tender, the vegetables have a crisp bite—this is how a curry should taste, reminiscent of Thailand rather than a tin can.\u003c\/p\u003e\n\u003cp\u003eStriking the right balance is difficult with ready-made curries, which are often too sweet, too watery, or too spicy. Faber gets it right because a chef balances the curry paste by taste rather than following a blueprint recipe.\u003c\/p\u003e\n\u003cp\u003eThe jar contains real ingredients you expect in a good curry: coconut milk, crunchy bamboo slices, wood ear mushrooms, and a curry paste with garlic, shallots, coriander seeds, and cumin. None of it tastes like powdered mixes from a packet.\u003c\/p\u003e\n\n\u003ch3\u003eWith basmati rice and fresh coriander\u003c\/h3\u003e\n\u003cp\u003eFluffy basmati rice absorbs the creamy sauce and is the perfect companion for this Thai curry.\u003c\/p\u003e\n\u003cp\u003eIt also pairs exceptionally well with some freshly sautéed vegetables added to the pan for extra texture and color. A few coriander leaves, a squeeze of lime, perhaps some peanuts on top, and the jar becomes a meal worthy of your favorite Thai restaurant. Heat it gently in a pot to keep the chicken breast tender.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it spicier, add fresh chili; if you need it milder, add a spoonful of extra coconut milk. It also makes a rounded meal served with rice noodles instead of rice, or you can enjoy the curry on its own as a hearty soup on chilly evenings.\u003c\/p\u003e\n\u003cp\u003eOne jar provides one to two servings, depending on how much rice you add. It is practical for a quick dinner when you crave something savory without the hassle of chopping twenty different ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a chef who has cooked for major events\u003c\/h3\u003e\n\u003cp\u003eThere is a reason a Franconian butcher makes a great Thai curry: Thomas Faber is a trained chef who has worked at international events, from Formula 1 in Bahrain to the 2006 FIFA World Cup.\u003c\/p\u003e\n\u003cp\u003eFaber Feinkost is Bad Kissingen's oldest butcher shop, founded in 1898 by Kaspar Faber and run by Thomas Faber, the fourth generation, since 2005. His standard is a convenience meal he would enjoy eating himself, which is why only high-quality chicken breast goes into the jar, not scraps. Fine food has a tradition spanning over 125 years here; Faber has been a Royal Bavarian Purveyor to the Court since 1911.\u003c\/p\u003e\n\u003cp\u003eThe Thai Chicken Curry is part of the ready-to-serve \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003ejars from Faber Feinkost\u003c\/a\u003e. If you prefer classic German fare, reach for the \u003ca href=\"\/en\/products\/faber-feinkost-rinderroulade-in-bratenjus\"\u003ebeef roulade in gravy\u003c\/a\u003e; if you love the grill, try the \u003ca href=\"\/en\/products\/faber-feinkost-maennerglueck-bacon-jam-mit-whisky-140g\"\u003eMännerglück Bacon Jam\u003c\/a\u003e. Quick cuisine that actually tastes good.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"380 g","offer_id":53071165981006,"sku":"048FAB001","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-thai-curry-gefluegel.jpg?v=1759308764"},{"product_id":"sawade-trueffel-pralinen-herzen-125g","title":"Truffle Praline Hearts","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle Praline Hearts by Sawade with Raspberry and Vanilla\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eTruffle Praline Hearts by Sawade are ten molded white chocolate hearts without alcohol, light and pink, arranged in two rows. Five contain a raspberry purée filling, while the other five feature a ganache with genuine Bourbon vanilla that unfolds wide and creamy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTruffle Praline Hearts\u003c\/strong\u003e are a love gift from Sawade in Berlin-Reinickendorf, ten pieces totaling 125 g, nestled in white paper cups under cellophane and held together by a pink seal. The flat packet fits into a jacket pocket, under a pillow, or next to a breakfast plate.\u003c\/p\u003e\n\n\u003ch3\u003ePink tastes like raspberry here, not like food coloring\u003c\/h3\u003e\n\u003cp\u003eThe pink hearts get their hue from beetroot, but it is the raspberry that leads the way, as you notice from the very first bite.\u003c\/p\u003e\n\u003cp\u003eWhite chocolate is intensely sweet and tends to push everything else aside, which is why the fruit here needs to provide enough acidity. The raspberry purée stands up to this sweetness, keeping the filling fresh instead of cloying. A hint of elderberry lingers behind it, extending the fruit with a darker tone.\u003c\/p\u003e\n\u003cp\u003eThe light-colored heart beside it takes the opposite approach, letting the Bourbon vanilla unfold broadly, round and creamy until the very end. Both fillings are soft enough that a heart melts on the tongue without needing to be chewed. Start with the vanilla, because the raspberry will otherwise overpower everything that comes after it.\u003c\/p\u003e\n\n\u003ch3\u003eA heart must fall out of the mold\u003c\/h3\u003e\n\u003cp\u003eA heart shape has a tip, and that is precisely where it is decided whether a piece succeeds or ends up in the bin.\u003c\/p\u003e\n\u003cp\u003eThe white couverture is therefore precisely tempered and poured into the mold, tapped briefly, and then emptied out so that an evenly thin shell remains all around. The filling is added next, followed by the base, and only after cooling does the heart release cleanly and shine from the mold.\u003c\/p\u003e\n\u003cp\u003eWhite couverture is less forgiving than dark, as it lacks the cocoa mass that usually masks minor imperfections in the molding process. If the temperature is off, the surface turns grey and the tip breaks off upon removal. That is why there is someone at Sawade standing by the molds who has a feel for this exact moment.\u003c\/p\u003e\n\n\u003ch3\u003eTen pralines for the fourteenth of February\u003c\/h3\u003e\n\u003cp\u003eA packet of this size disappears into any overcoat pocket, and that is precisely its charm, as it can be handed over on the go without anyone suspecting a thing. Ten pieces are just the right amount for an evening for two: large enough for a second round and small enough that nothing is left over to sit around sadly.\u003c\/p\u003e\n\u003cp\u003eCafé au lait pairs well with these hearts, and a glass of cold milk works just as well. White chocolate is sensitive to heat, so the packet should be stored in a dark place at 15 to 18 degrees; in the refrigerator, however, the cellophane will draw moisture. Butter and cream are used in both fillings, along with milk powder, and the color of the pink half comes from the vegetable garden rather than a dye pot.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/sawade-pralinenschachtel-trueffel-125g\"\u003eTruffle Praline Box\u003c\/a\u003e bears the same signature with a dark ganache, while the \u003ca href=\"\/en\/products\/sawade-pralinenschachtel-nougat-105g\"\u003eNougat Praline Box\u003c\/a\u003e is nutty and also alcohol-free. Everything for Valentine's Day can be found under \u003ca href=\"\/en\/collections\/valentinstag\"\u003eValentine's Day\u003c\/a\u003e, and the Berlin range from Sawade under \u003ca href=\"\/en\/collections\/sawade-berlin\"\u003eSawade Berlin\u003c\/a\u003e. Ten hearts divide perfectly by two, yet somehow, the last one will still be negotiated over.\u003c\/p\u003e\n","brand":"Sawade Berlin","offers":[{"title":"125 g","offer_id":53071166112078,"sku":"030SAW2597","price":11.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sawade-trueffel-pralinen-herzen.jpg?v=1750978707"},{"product_id":"sawade-schoko-eier-blaetterkrokant-5-st","title":"Chocolate Eggs – Brittle – 5 pcs","description":"\u003ch2 id=\"speakable-headline\"\u003eSawade Chocolate Flaky Brittle Eggs with a Brittle Core\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSawade Chocolate Flaky Brittle Eggs are filled Easter eggs made of milk chocolate with a center of whipped almond brittle. The core remains dry and crunchy, which is why this egg can lie in a nest for an entire Easter morning without losing any of its quality.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate Flaky Brittle Eggs\u003c\/strong\u003e are filled Easter eggs from Sawade in Berlin-Reinickendorf, featuring a milk chocolate exterior and a brittle interior made of sugar, fresh butter, and almonds. Each egg is wrapped in apple-green foil, and we place five of them in a cellophane bag with a satin ribbon.\u003c\/p\u003e\n\n\u003ch3\u003eThe core breaks along its layers\u003c\/h3\u003e\n\u003cp\u003eOrdinary brittle is a hard slab that splinters when bitten and remains in the mouth for a long time. This version consists of fine layers and falls apart exactly along those layers.\u003c\/p\u003e\n\u003cp\u003eIt therefore dissolves faster and tastes less of sugar and more of roasted almond. Flaky, buttery, almondy—the flavor lingers for a while even after the egg has long been eaten.\u003c\/p\u003e\n\u003cp\u003eThe milk chocolate shell is kept mild so that the almond remains at the forefront and the cocoa does not interfere. The sugar is only caramelized enough to provide color and a warm tone, and the fresh butter rounds it off. The bright green of the foil next to the satin ribbon looks like springtime that someone has intentionally arranged.\u003c\/p\u003e\n\n\u003ch3\u003eA dry core in a thin shell\u003c\/h3\u003e\n\u003cp\u003eA liquid filling requires a wall without any weak spots, whereas a dry core is more forgiving, and that is precisely the practical advantage of this variety.\u003c\/p\u003e\n\u003cp\u003eSawade spins the shells in-house, fills them with the brittle once cooled, and wraps each egg individually in its foil. Because nothing can leak, the bag remains clean even after hours in the nest.\u003c\/p\u003e\n\u003cp\u003eBrittle only becomes flaky if the hot mass of sugar, butter, and almonds is whipped for the right amount of time at the perfect moment. The more patiently this is done, the finer the layers become and the more delicately the core breaks later on.\u003c\/p\u003e\n\u003cp\u003eAt Sawade in Reinickendorf, the whipping is still done by hand, and with the first egg, you can taste what this effort is for. Anyone who has ever cooked sugar also knows how fine the line is between amber and bitter smoke.\u003c\/p\u003e\n\n\u003ch3\u003eThe egg that lasts all morning\u003c\/h3\u003e\n\u003cp\u003eBecause the core remains dry, this egg withstands a nest in the garden without softening, and it does not stick to your fingers even after hours. This makes it the variety you should hide first in the morning. If you only find one again in the evening, it is still perfectly edible.\u003c\/p\u003e\n\u003cp\u003eAlcohol is not included in the recipe, so the eggs can be passed around the children's table without anyone needing to ask first. The brittle really comes into its own after a strong coffee, and a slice of apple on the side never hurts.\u003c\/p\u003e\n\u003cp\u003eStored cool, dark, and dry, the core remains crunchy, while heat will cause it to soften and a refrigerator will cause condensation on the shell. Therefore, store the bag in the cupboard and not on the windowsill.\u003c\/p\u003e\n\u003cp\u003eThe same brittle is available in round form as \u003ca href=\"\/en\/products\/sawade-schokokugeln-blaetterkrokant-5-st\"\u003eChocolate Flaky Brittle Balls\u003c\/a\u003e; it is softer in the \u003ca href=\"\/en\/products\/sawade-schoko-eier-vanille-karamell-5-st\"\u003eVanilla Caramel\u003c\/a\u003e version; and eight pieces are included in the \u003ca href=\"\/en\/products\/sawade-gemischte-schokoeier-alkoholfrei-8-st\"\u003ealcohol-free mixed egg selection\u003c\/a\u003e. All varieties for the Easter nest can be found at \u003ca href=\"\/en\/collections\/sawade-berlin-ostern\"\u003eSawade Berlin Easter\u003c\/a\u003e. Everything here remains crunchy until someone takes a bite.\u003c\/p\u003e\n","brand":"Sawade Berlin","offers":[{"title":"100 g","offer_id":53071166210382,"sku":"030SAW92078","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sawade-schoko-eier-blaetterkrokant-5-St.jpg?v=1750978710"},{"product_id":"die-honigwanderer-waldhonig-bio","title":"Forest Honey [ORGANIC]","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Forest Honey from the Welzheim Forest – bold \u0026amp; aromatic\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eOrganic forest honey from Die Honigwanderer is not derived from floral nectar, but from honeydew – a secretion left by aphids on fir and spruce trees. Dark, tart, bold, with light notes of resin. A single-origin organic honeydew honey from the Welzheim Forest in Baden-Württemberg.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic forest honey\u003c\/strong\u003e from Die Honigwanderer is a dark, tart honeydew honey from the Welzheim Forest in Baden-Württemberg, harvested by an organic partner apiary in mid-summer. The beehives are located at coordinates N48° 53' 11.861\" E9° 44' 19.136\" in the heart of the Swabian-Franconian Forest, at an altitude of around 500 meters. The honey remains liquid and dark in tone, with malty and slightly resinous notes – single-origin, with no additives and no flavorings.\u003c\/p\u003e\n\u003ch3\u003eDeep in tone, malty and resinous\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the forest honey appears as a dark mahogany; on the palate, it reveals a tart, malty sweetness with resinous, spicy, and liquorice notes. Unlike floral honey, it does not taste perfumed, but earthy, spicy, and deep – the forest in liquid form. You can recognize it by its dark amber hue and bold first impression.\u003c\/p\u003e\n\u003cp\u003eHoneydew is created when aphids and other sap-sucking insects ingest the sap of conifers and leave a sugary droplet on the needles. The bees collect these droplets and refine them in the hive. This creates a dark organic forest honey with a low glucose content of around 28 percent – which is why it remains liquid in the jar for many months without the need for additives.\u003c\/p\u003e\n\u003ch3\u003ePairs with rack of lamb and mountain cheese\u003c\/h3\u003e\n\u003cp\u003eOn a slice of sourdough bread with salted butter, the forest honey reveals its full depth; a scant teaspoon is enough. In marinades for rack of lamb or spare ribs, the organic honey creates a beautifully caramelized glaze without becoming overly sweet. A dollop on grilled halloumi with rosemary is also a winner for a summer barbecue.\u003c\/p\u003e\n\u003cp\u003eIt dissolves well in tea; a teaspoon per cup adds a warm, spicy depth to your evening. It truly shines when paired with \u003ca href=\"\/en\/collections\/parmigiano-reggiano\"\u003eaged mountain cheese\u003c\/a\u003e or in yogurt with toasted walnuts in the morning – the nuttiness picks up on the tart notes. Trying a small sample of the range is worth it, as the other \u003ca href=\"\/en\/collections\/die-honigwanderer\"\u003eorganic honeys from Die Honigwanderer\u003c\/a\u003e all taste different, each with its own unique profile.\u003c\/p\u003e\n\u003ch3\u003eHoneydew at the end of the journey\u003c\/h3\u003e\n\u003cp\u003eThe journey for the Die Honigwanderer range begins in mid-May with the acacia blossom in Märkische Schweiz and ends in mid-summer with the honeydew in the Welzheim Forest. Unlike floral nectar, honeydew is a fickle natural product – sometimes the forest yields abundantly, sometimes barely at all, as Simon describes the harvest year in retrospect. During a dry summer, the aphid population fails, and there is almost no forest honey.\u003c\/p\u003e\n\u003cp\u003eBehind the brand Die Honigwanderer are Stefanie and Simon Weber, who have been curating a network of around 70 beehives from organic partner apiaries across Germany since 2024. Each single-origin honey comes from a clearly defined forage area, and every partner apiary works according to strict EU organic guidelines. The honey is spun gently, not heated, and bottled without any additional ingredients. The \u003ca href=\"\/en\/collections\/die-honigwanderer\"\u003eDie Honigwanderer range\u003c\/a\u003e consists of six single-origin honeys – each one representing its own forage region.\u003c\/p\u003e\n\u003ch3\u003eIt stays liquid for months\u003c\/h3\u003e\n\u003cp\u003eStored dark and cool at 10 to 18 degrees, it keeps for a long time. It remains liquid for months. If it should ever crystallize, warm it in a water bath at a maximum of 40 degrees for five to ten minutes. On a slice of dark sourdough bread with a little sea salt on top, the contrast really brings out the resinous notes. If you prefer something even bolder, opt for the \u003ca href=\"\/en\/collections\/honig\"\u003eorganic chestnut honey\u003c\/a\u003e as a companion.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body DE-ÖKO-037 German Agriculture\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":53071166964046,"sku":"033JON204","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/waldhonig-honigwanderer.jpg?v=1750978733"},{"product_id":"die-honigwanderer-sommerhonig-bio","title":"Summer Honey [ORGANIC]","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Summer Honey from the Welzheim Forest – floral \u0026amp; aromatic\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe organic summer honey from Die Honigwanderer comes from the meadows and highlands of the Welzheim Forest – clover, chamomile, meadow sage, yarrow, chicory, and blackberry. Creamy, slightly malty, with hints of blackberry and raspberry. A single-origin organic multifloral honey, with no additives and no flavorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic Summer Honey\u003c\/strong\u003e from Die Honigwanderer is a creamy multifloral honey harvested by an organic partner apiary during June and July in the expansive meadows and ridges of the Welzheim Forest. The bee colonies are located at coordinates N49° 28' 6.575\" E11° 28' 58.148\" – in the midst of a foraging area full of summer bloomers like clover, yarrow, and meadow sage, at an altitude of around 500 meters. What arrives in the 250-gram jar is a malty, berry-fruity organic honey with a creamy consistency, single-origin and additive-free.\u003c\/p\u003e\n\u003ch3\u003eCreamy, malty, berry-like\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the summer honey displays a warm golden hue; spread on bread, it delivers a creamy sweetness with subtle notes of blackberry and raspberry and a slightly malty finish. More robust than a mild spring blossom honey, but nowhere near as tart as a forest honey – an organic honey somewhere in between, with a character all its own. You can recognize it by the warm gold tone in the jar.\u003c\/p\u003e\n\u003cp\u003eSummer bloomers such as clover, chamomile, and meadow sage give the honey its fruity depth, complemented by the aromas of wild meadow herbs. Creamed immediately after extraction, the consistency remains spreadable for many months. This is what multifloral honey in a jar is all about – not just one flavor, but a concert of 8 to 12 primary bloomers, depending on the season.\u003c\/p\u003e\n\u003ch3\u003eA delight with quark and in muesli\u003c\/h3\u003e\n\u003cp\u003eOn a cream cheese spread or in a quark dish with berries, this organic summer honey brings out its fruity side particularly well. It is also wonderful drizzled over grilled peaches with vanilla ice cream – a summer dessert in two steps. On the weekend, it stands ready next to the pancakes – a scant teaspoon per stack is enough for the whole family.\u003c\/p\u003e\n\u003cp\u003eOn a slice of good sourdough bread with butter, it is a classic. In a bowl of \u003ca href=\"\/en\/collections\/muesli\"\u003ecrunchy muesli\u003c\/a\u003e with yogurt and fresh berries, it provides the perfect sweetness without overpowering the fruit. If having it in evening tea with a little lemon, one teaspoon is enough; it is best dissolved in water no hotter than 40 degrees – otherwise, the delicate aromas will be lost.\u003c\/p\u003e\n\u003ch3\u003e70 bee colonies foraging on the plateau\u003c\/h3\u003e\n\u003cp\u003eIn June and July, the partner apiary moves its bee colonies into the Welzheim Forest, at an altitude between 400 and 600 meters. Here, clover, yarrow, chicory, and wild herbs bloom in a variety that the summer honey carries directly into the jar. Unlike single-varietal honeys like acacia or linden, the bees here collect nectar from several plants – which is why it is called multifloral honey, as Simon explains the difference during our assortment discussion.\u003c\/p\u003e\n\u003cp\u003eBehind the brand Die Honigwanderer are Stefanie and Simon Weber, who have been curating a network of around 70 bee colonies from organic partner apiaries across Germany since 2024. Each partner beekeeper works according to strict EU organic guidelines; the honey is extracted gently at around 35 degrees, not heated, and bottled without any additional ingredients. The other \u003ca href=\"\/en\/collections\/die-honigwanderer\"\u003eorganic honeys from Die Honigwanderer\u003c\/a\u003e range from light acacia honey to dark forest honey – six varietal honeys, each with its own foraging area.\u003c\/p\u003e\n\u003ch3\u003eTry two varieties side-by-side\u003c\/h3\u003e\n\u003cp\u003eIt belongs on a dark, cool shelf at 10 to 18 degrees. If the consistency becomes firmer, warm it in a water bath at no more than 40 degrees for five to ten minutes – this preserves the enzymes. Trying two varieties of \u003ca href=\"\/en\/collections\/honig\"\u003eorganic honey\u003c\/a\u003e side-by-side on a cheese board is the most impressive way to see just how different honey can taste. When placed next to the spring blossom honey, the summer honey’s unique flavor profile truly comes to light.\u003c\/p\u003e\n\u003cp\u003eOrganic control body DE-ÖKO-037 German Agriculture\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":53071167095118,"sku":"033JON203","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sommerhonig-honigwanderer.jpg?v=1750978739"},{"product_id":"koenigskind-feigensenf","title":"Fig mustard","description":"\u003ch2 id=\"speakable-headline\"\u003eThe most popular mustard from the Königskind Gourmet Manufactory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKönigskind Fig Mustard is a fruity, sweet mustard specialty made from 60% ripe figs and coarse mustard seeds, with a refined touch of spices – handmade by Uwe König in his small gourmet manufactory in the Oberberg region. It is the most popular mustard in the Königskind range and a harmonious blend of fruity sweetness and grainy mustard heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eFig Mustard\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity, sweet mustard specialty from the Oberberg region. Containing 60% ripe figs, sugar, coarse mustard seeds, vinegar, salt, and a delicate spice blend, only a few honest ingredients go into the jar – without artificial flavorings, colorings, preservatives, or flavor enhancers. Uwe König stirs the fig mustard by hand and gives the figs time to develop their full sweetness. The fig's sweetness enters into a harmonious bond with the coarse mustard seeds.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eSweet, grainy-spicy, and with a fine spice accent\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the warm aroma of dried figs rises – sweet, slightly caramelly, almost like fig bread in late summer, with the spicy base note of mustard seeds underneath. The color is a warm, dark amber with visible mustard seeds and fine bits of fig, capturing the essence of a hand-stirred mustard. The consistency is pleasantly thick and grainy – not a smooth Dijon, but a rustic, coarse mustard with bite.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the mustard begins with the full sweetness of figs, then come the mustard seeds that crunch between the teeth and slowly release their heat. The subtle spices provide an aromatic note, and the sweetness rounds everything off at the end. Unlike a classic medium-hot mustard, this is milder in heat but significantly fruitier and more complex – which is exactly what makes it the favorite mustard of many Königskind fans.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eFor cheese, cold cuts, and salad dressing\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eFig Mustard\u003c\/strong\u003e pairs with any type of cheese – making it the all-rounder of Königskind mustards. It tastes particularly lovely with a bold Manchego, a creamy Brie, a spicy Gorgonzola, or a piece of mature mountain cheese. A dollop on a cracker, a few walnuts, and a slice of pear, and you have a small appetizer with a Mediterranean flair.\u003c\/p\u003e\n\u003cp\u003eIt is just as essential for cold cuts in the evening: with a slice of Serrano, good Coppa, or air-dried salami, the fig sweetness provides a wonderful counterpoint to the salty meat. It is also a steadfast companion to pan-seared chicken, duck breast, or a hearty bratwurst from the grill. This is not a sharp mustard, but a fruity seasoning for meat classics.\u003c\/p\u003e\n\u003cp\u003eIn salads, it shows another side: stir 1 teaspoon of fig mustard into a vinaigrette made of olive oil, balsamic vinegar, and a hint of honey – resulting in a dressing for a lamb's lettuce salad with fried figs, fresh goat cheese, and 30g of toasted walnuts. Fig mustard also cuts a fine figure as a glaze on a roast ham or as an accompaniment to a cheese quiche. You can find more mustard specialties from the Königskind kitchen in the sweet-fruity \u003ca href=\"\/en\/products\/koenigskind-birnensenf\"\u003ePear Mustard\u003c\/a\u003e and the berry-spicy \u003ca href=\"\/en\/products\/koenigskind-himbeersenf\"\u003eRaspberry Mustard\u003c\/a\u003e, along with suitable companions like the fruity-spicy \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind, handmade by the König family\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 was expanded by the couple into a full-time business in 2014 due to the growing demand for their mustards, chutneys, and fruit spreads. To this day, all Königskind products are cooked in the kitchen under the \"Ziegenbusch\" in Wiehl – all by hand, in manageable quantities, with the care that only a small family manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eUwe König uses only ripe figs and coarse mustard seeds from Germany for his mustard and consistently avoids artificial flavorings, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: few, honest ingredients that still taste of fruit and their own seasoning. Besides the fig mustard, we also carry pear mustard, raspberry mustard, chutneys, fruit spreads, and the legendary black walnuts from the same kitchen – all products bearing the same signature.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":53071167160654,"sku":"034KOE4050","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-feigensenf.jpg?v=1750978743"},{"product_id":"koenigskind-birnensenf","title":"Pear mustard","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity and sharp, the classic for your cheese board\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKönigskind Pear Mustard is a fruity and sharp mustard specialty from the Bergisches Land region—sweet pears meet spicy mustard seeds, handcrafted by Uwe König in small batches. The perfect companion for aged cheese, bratwurst, and cold roasts, with a 63% fruit content sourced from regional pears.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ePear Mustard\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity and sharp mustard specialty from the Oberbergisches Land region. With 63% pears, sugar, mustard seeds, a little water, vinegar, salt, and natural pectin, only a few honest ingredients go into the jar—without any artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König stirs the mustard by hand using regional, untreated fruit.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eSweet pear meets sharp mustard seed with a hint of spice\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the pear mustard first smells sweet and fruity, almost like a compote, with a distinct but not aggressive mustard accent underneath. The consistency is pleasantly velvety, with finely visible mustard seeds that give it texture. The color is a warm mustard yellow with a hint of honey-brown from the stewed pears.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, this mustard starts with the full sweetness of the pear, followed by the mustard seed with its fine sharpness, which rises pleasantly in the nose without burning. The aftertaste is long, fruity-sweet, and gently spicy. Unlike a classic Dijon mustard with its high acidity, pear mustard is mild, round, and warm in character—a mustard that will delight even those who usually avoid mustard.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eFor aged cheese platters and Bergische bratwurst\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003ePear Mustard\u003c\/strong\u003e is perfect on a cheese board. It is particularly convincing with spicy, aged mountain cheese, a robust Comté, or a piece of old Gouda—the mild pear sweetness balances the spiciness of the cheese, while the mustard sharpness lifts it. A small dab on a cracker, a few toasted walnuts on the side, and you have a perfect aperitif or a sophisticated light supper.\u003c\/p\u003e\n\u003cp\u003eHearty meat dishes also bring it to the table: with Sunday roast and red cabbage, a rustic pork knuckle, duck breast, or a classic ham. For a good bratwurst, meatballs, or Bergische blood sausage, it is a permanent fixture that leaves standard mustard far behind. It is also a wonderfully fruity alternative to the usual medium-hot mustard for cold cuts at dinner.\u003c\/p\u003e\n\u003cp\u003eFor those who love to experiment: stir 1 teaspoon of pear mustard into a vinaigrette for lamb's lettuce with 50 g of roasted walnuts and pear slices—you have an autumn salad with depth. It also finds its place stirred into a sauce for pot roast or as a glaze on a baked cheese. You can find other delicacies from the Königskind kitchen in the savory \u003ca href=\"\/en\/products\/koenigskind-feigensenf\"\u003eFig Mustard\u003c\/a\u003e, the fruity and sharp \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e, and the berry-spiced \u003ca href=\"\/en\/products\/koenigskind-johannisbeer-chutney\"\u003eCurrant Chutney\u003c\/a\u003e. You can find more in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eFrom the Königskind Genussmanufaktur in the Oberbergisches Land\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e. What began in 2005 as a hobby in his home kitchen, he expanded into a full-time business in 2014 due to the growing demand for his mustards, chutneys, and fruit spreads. To this day, all Königskind products are cooked in the kitchen under the Ziegenbusch in Wiehl in the Bergisches Land, between Gummersbach and Nümbrecht—all by hand, in small batches, with the support of his wife, Sabine.\u003c\/p\u003e\n\u003cp\u003eUwe König uses only regional, untreated fruits for his pear mustard and consistently avoids artificial flavors, colorings, preservatives, and flavor enhancers. That is the Königskind philosophy: a few, honest ingredients that still taste like fruit and the season in which they were picked. In addition to the pear mustard, we also carry fig mustard and raspberry mustard from the same kitchen, as well as chutneys, fruit spreads, and the legendary black walnuts—all products with the same signature style.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":53071167291726,"sku":"034KOE4030","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-birnensenf.jpg?v=1750978747"},{"product_id":"die-honigwanderer-akazienhonig-bio","title":"Acacia Honey [ORGANIC]","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Acacia Honey from Märkische Schweiz – mild \u0026amp; delicate\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe organic acacia honey from Die Honigwanderer is a light, mild varietal honey made from the nectar of the black locust tree, collected on the edge of the Märkische Schweiz region. Sweet, delicately fruity, floral. No dark honeydew, no industrial honey blends – a clear organic blossom honey from Brandenburg.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic acacia honey\u003c\/strong\u003e is a light varietal honey from the nectar of the black locust, harvested by an organic partner beekeeper of Die Honigwanderer in mid-May on the edge of the Märkische Schweiz, Brandenburg’s first nature park, established in 1990. The beehives are located at coordinates N52° 37' 42.841\" E14° 9' 23.933\". What arrives in the 250-gram jar is a mild, floral organic honey – single-origin, without additives, without flavorings.\u003c\/p\u003e\n\u003ch3\u003eBright as sunlight, sweet and floral\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the acacia honey glows almost water-clear, and on the spoon, it unfolds a delicate blossom aroma with a fine sweetness and a mild black locust character. It is the lightest varietal honey of all – and at the same time the mildest blossom honey in the Die Honigwanderer assortment.\u003c\/p\u003e\n\u003cp\u003eIn terms of taste, acacia honey is sweet, delicately fruity, and floral. Thanks to its high fructose content, it remains liquid in the jar for many months and crystallizes only very slowly. This way, the organic acacia honey can be spooned onto your breakfast toast even after weeks without needing to be warmed up beforehand.\u003c\/p\u003e\n\u003ch3\u003eSweet, subtle and not overpowering\u003c\/h3\u003e\n\u003cp\u003eIt sweetens tea without masking its unique taste, and in the morning it fits perfectly into yogurt with berries. It also finds its place on young cheeses like goat cheese or Brie, because its mild sweetness plays against the salty notes – a scant teaspoon per piece is enough.\u003c\/p\u003e\n\u003cp\u003eAs a glaze on pan-seared salmon with lemon or in a salad dressing with mustard and olive oil, the fine black locust fruitiness supports the dish without taking over. For your cup of \u003ca href=\"\/en\/collections\/fruehstueck\"\u003ebreakfast tea or coffee\u003c\/a\u003e, one teaspoon is enough; it is best to dissolve it in water that is no hotter than 40 degrees Celsius to ensure the delicate aromas are preserved.\u003c\/p\u003e\n\u003ch3\u003eWandering with the bees through the May nectar flow\u003c\/h3\u003e\n\u003cp\u003eIn mid-May, the migration of around 70 bee colonies in the Die Honigwanderer network begins. First, they head to the Märkische Schweiz, where the black locust trees bloom – only for about two to three weeks, depending heavily on the weather. If the beekeeper hits the time window, the honey is almost single-origin because bees are flower-constant and remain with a dominant plant within a radius of about three kilometers.\u003c\/p\u003e\n\u003cp\u003eBehind the brand Die Honigwanderer are Stefanie and Simon Weber, who have been curating a network of organic partner apiaries across Germany since 2024. Each varietal honey comes from a clearly defined forage area, and every beekeeper works according to strict EU organic guidelines. This way, the origin of every jar remains traceable – the honey is extracted gently, never heated, and bottled without any additional ingredients. The organic acacia honey is part of our \u003ca href=\"\/en\/collections\/die-honigwanderer\"\u003eDie Honigwanderer assortment\u003c\/a\u003e of six varietal honeys – each honey represents its forage region with its unique aromatic profile, as Simon describes the concept.\u003c\/p\u003e\n\u003ch3\u003eThe water bath should never exceed forty degrees\u003c\/h3\u003e\n\u003cp\u003eStored in the dark at 10 to 18 degrees, it remains liquid for a long time. Should it eventually crystallize, place the closed jar in a 40-degree warm water bath for five to ten minutes – no hotter, otherwise the aromas will be lost. A small tasting session with three \u003ca href=\"\/en\/collections\/honig\"\u003eorganic honey varieties\u003c\/a\u003e side-by-side demonstrates most impressively how differently honey can taste. You only need three spoons and some neutral water to rinse in between, and then the flavor profile of each individual honey will reveal itself to you.\u003c\/p\u003e\n\u003cp\u003eOrganic control body DE-ÖKO-037 German Agriculture\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":53071167390030,"sku":"033JON201","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/akazienhonig-honigwanderer.jpg?v=1750978750"},{"product_id":"die-honigwanderer-lindenhonig-bio","title":"Lime Blossom Honey [ORGANIC]","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Linden Honey from the Colbitz-Letzlinger Heide – creamy \u0026amp; minty\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe organic linden honey from Die Honigwanderer comes from one of the largest linden forests in Europe, the Colbitz-Letzlinger Heide in Saxony-Anhalt. Creamy, aromatic, delicate in scent, fruity in taste, with a minty finish. Not a loud varietal honey – a quiet, clear organic blossom honey with character.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOrganic linden honey\u003c\/strong\u003e is a creamy, delicately aromatic varietal honey made from the nectar of summer and winter linden trees, harvested in mid-May by a partner organic apiary of Die Honigwanderer in the Colbitz-Letzlinger Heide. The bee colonies are located at coordinates N52° 19' 54.566\" E11° 33' 25.315\" – in the middle of one of the largest contiguous linden forests in Europe, covering over 23,000 hectares in the north of Saxony-Anhalt.\u003c\/p\u003e\n\u003ch3\u003eDelicate in scent, fruity, slightly minty\u003c\/h3\u003e\n\u003cp\u003eUpon opening, a floral fragrance unfolds with green notes and a fine hint of linden; the taste is followed by a fruity sweetness with a minty finish. This is the hallmark of a good organic linden honey: not intrusive, not perfumed, but clear with a slight herbal note at the back. You can recognize it by the minty tone created by the linalool in the linden nectar.\u003c\/p\u003e\n\u003cp\u003eThe honey is creamed, even in consistency, light brown to golden yellow in the jar. Anyone who loves linden honey knows this minty touch at the end – it gives the varietal honey its strong character. With a relatively low glucose content, linden honey crystallizes relatively quickly; this is a quality feature of an untreated, single-varietal organic honey – no additives, no flavorings.\u003c\/p\u003e\n\u003ch3\u003eA fine companion for hard cheese and tea\u003c\/h3\u003e\n\u003cp\u003eOn a slice of aged mountain cheese or with a \u003ca href=\"\/en\/collections\/parmigiano-reggiano\"\u003esavory piece of Parmigiano\u003c\/a\u003e, the organic linden honey makes a strong impression because the fruity sweetness plays against the saltiness of the cheese. It also dissolves beautifully in hot herbal tea and adds a gentle depth – one teaspoon per cup is enough. Quiet Sundays are its time.\u003c\/p\u003e\n\u003cp\u003eIn a salad dressing with apple cider vinegar and walnut oil, the linden honey complements the nutty notes. A slice of good sourdough bread with butter and a spoonful of linden honey – that's all you need. A classic for a quiet \u003ca href=\"\/en\/collections\/fruehstueck\"\u003eSunday breakfast\u003c\/a\u003e, your day starts differently with it.\u003c\/p\u003e\n\u003ch3\u003e70 bee colonies on the move in early summer\u003c\/h3\u003e\n\u003cp\u003eIn mid-May, the linden tree blooms for only about two to three weeks. For this, the partner apiary moves its bee colonies to Saxony-Anhalt during the cool night so that the animals can swarm out again early in the morning. This keeps stress for the bees low, but the yield high, because the linden tree produces a lot of nectar in a short time, as Simon describes the concept in discussions about the assortment.\u003c\/p\u003e\n\u003cp\u003eBehind the brand Die Honigwanderer are Stefanie and Simon Weber, who have curated a network of around 70 bee colonies with organic partner apiaries throughout Germany since 2024. Each partner beekeeper works according to strict EU organic guidelines; the honey is extracted gently, not heated, and bottled without further ingredients. If you are interested in this migratory logic, take a look at the other \u003ca href=\"\/en\/collections\/die-honigwanderer\"\u003eorganic honeys from Die Honigwanderer\u003c\/a\u003e; each of the six varietal honeys stands for its foraging area and its own character.\u003c\/p\u003e\n\u003ch3\u003eThe tea must not overheat it\u003c\/h3\u003e\n\u003cp\u003eIn a dark cupboard at 10 to 18 degrees, organic linden honey stays in shape. It dissolves best in tea when the water is no hotter than 40 degrees; otherwise, the delicate linden notes and the natural enzyme structure are lost. On a cheese board directly from the jar, a scant teaspoon per piece, accompanied by a slice of pear. You will discover why linden honey deserves a place alongside the great varietal honeys – and you'll usually find your favorite combination after three or four tastings.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body DE-ÖKO-037 German Agriculture\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":53071167553870,"sku":"033JON202","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lindenhonig-honigwanderer.jpg?v=1750978753"},{"product_id":"schaut-bunte-weihnachtsnudeln-300g","title":"Colorful Christmas pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Christmas pasta in the shape of stars and fir trees\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eColorful Christmas pasta from Schaut is egg pasta in festive shapes—stars, fir trees, and comets—red from tomato, green from spinach, and natural from the egg. Handmade in a small factory on the edge of the Swabian Jura, they are a cheerful greeting for the Advent season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful Christmas pasta\u003c\/strong\u003e is handmade egg pasta from the Schaut pasta factory in Andelfingen, extruded through bronze dies into stars, fir trees, and comets. Their colors come from tomato and spinach powder, not from a dye pot. Made with 35 percent fresh egg and durum wheat semolina, they create a plate that looks like Christmas all on its own.\u003c\/p\u003e\n\n\u003ch3\u003eStars, fir trees, and comets on the plate\u003c\/h3\u003e\n\u003cp\u003eOn the Christmas table, the pasta glows in red, green, and golden yellow, shaped into stars, little fir trees, and comets with tails. No two plates look the same because the shapes tumble together in a colorful mix. Adults secretly enjoy it too, even if they don’t always admit it.\u003c\/p\u003e\n\u003cp\u003eTomato powder is added to the red dough, spinach powder to the green, and the light-colored ones remain natural from the egg. No artificial dyes, just what nature provides. The bronze dies give the shapes their fine, rough surface, which helps the sauce stick.\u003c\/p\u003e\n\u003cp\u003eThe dough contains 35 percent fresh egg and durum wheat semolina, as with all Schaut pasta. After 10 to 12 minutes, the shapes are cooked through while remaining firm, hearty, and festively colorful without ever getting mushy. Each shape is individually extruded through the bronze die, which is evident in these little stars and fir trees.\u003c\/p\u003e\n\n\u003ch3\u003eA little bit of Christmas on the plate\u003c\/h3\u003e\n\u003cp\u003eChristmas pasta is for those days when the meal deserves to be a little festive. Whether on the children’s table on Christmas Eve, as a side dish for the feast, or as a small gift during Advent. Whether you serve it for a feast or hide it as a surprise, it brings color into the dark season.\u003c\/p\u003e\n\u003cp\u003eThe colorful shapes don’t need a heavy sauce; they are the eye-catcher themselves. A little melted butter with nutmeg, grated cheese, or a light \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e is perfectly sufficient. Children often fish the stars out of the pot before they are even served. Just imagine the little ones at the table searching for their favorite star—that’s part of the holiday tradition.\u003c\/p\u003e\n\u003cp\u003eAs an edible Advent gift, the pasta is just as delightful in a package as it is on the plate. Those giving gifts often like to add the \u003ca href=\"\/en\/products\/schaut-bunte-gluecksnudeln-300g\"\u003ecolorful lucky pasta\u003c\/a\u003e for the new year. Simply put a few varieties together, tie a ribbon around them, and the gift is ready. A 300-gram pack is enough for two to three servings, turning a simple pasta dish into a small celebration.\u003c\/p\u003e\n\n\u003ch3\u003eHand-extruded in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eIn the small pasta factory, Brigitte Schaut extrudes the dough through bronze dies—natural, red, and green—until stars, fir trees, and comets emerge. The family has been making pasta here since 1993, starting with eggs from their own farm in a garage they had converted on the fly.\u003c\/p\u003e\n\u003cp\u003eFrom these small beginnings, it grew into a factory with a \"transparent\" production area, where the third generation is now at work. In 2013, an extension with its own sauce kitchen was added. The dough dries slowly, depending on the weather, following the motto \"Time for something special\"; the family makes over twenty types of pasta this way.\u003c\/p\u003e\n\u003cp\u003eThe eggs come from the nearby Untermarchtal monastery, and the durum wheat semolina comes from France because it makes the pasta heartier. In addition to the Christmas pasta, you will find other \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut pasta specialties\u003c\/a\u003e and more \u003ca href=\"\/en\/collections\/pasta\"\u003efresh pasta\u003c\/a\u003e in our shop. It’s a piece of Swabia for your Christmas table. That’s what anticipation tastes like.\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071168012622,"sku":"040SCH015","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-Frohes-Fest-v.jpg?v=1750978766"},{"product_id":"manufaktur-u-kartoffelsuppe-400g","title":"Potato soup with bacon","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamy Potato Soup with Bacon and Marjoram\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe potato soup with bacon from Manufaktur U is a creamy soup made from potatoes, leeks, and carrots in a slow-cooked stock, refined with crispy bacon, marjoram, nutmeg, and cream. Not a puréed ready-made mix, but a table-ready soup from a small, carefully selected artisanal producer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePotato soup with bacon\u003c\/strong\u003e at Manufaktur U represents a classic of German home-style cooking: potatoes, onions, leeks, and carrots are simmered together in a homemade-style beef bone and vegetable stock, before finely diced bacon, marjoram, nutmeg, and cream provide a savory finishing touch to the soup. The 400 ml can brings this simple yet proven combination to the table in just a few minutes.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, savory, and with a distinct bacon note\u003c\/h3\u003e\n\u003cp\u003eAs it warms, a warm aroma of marjoram and roasted bacon unfolds, while the soup gathers into a creamy, thick consistency on the ladle, entirely without artificial thickeners.\u003c\/p\u003e\n\u003cp\u003eThe potatoes are soft enough to fall apart on the spoon, while leeks and carrots provide small, colorful accents. Creamy, hearty, savory—the bacon adds roasted aromas and salt to every spoonful, while the cream gently rounds off the sharpness of the nutmeg.\u003c\/p\u003e\n\u003cp\u003eIf you serve it at around 75 degrees Celsius, you can clearly taste the marjoram, that herb which was an essential part of grandmother's potato soup, along with a subtle sweetness from the carrots cooked alongside it. It is only with time on the stove that the potatoes and stock develop this natural binding that needs no cream to appear velvety—the cream itself merely rounds off the final sharpness of the nutmeg.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy on the plate in just a few minutes\u003c\/h3\u003e\n\u003cp\u003eThe contents of the can go into the pot and are heated for a good 5 minutes while stirring until the potato soup bubbles quietly and the scent of bacon and marjoram fills the kitchen.\u003c\/p\u003e\n\u003cp\u003eA few roasted bacon cubes or freshly chopped chives on top provide texture, a piece of farmhouse bread provides satiety. The 400 ml is enough for a filling portion, or easily enough for two on a hungry day if supplemented with a slice of bread.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to try more from the series will find the hearty \u003ca href=\"\/en\/products\/manufaktur-u-erbsensuppe-400g\"\u003epea soup with smoked pork\u003c\/a\u003e and the robust \u003ca href=\"\/en\/products\/manufaktur-u-gulaschsuppe-400g\"\u003egoulash soup\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both made from the same slow-cooked bone broth. Unopened, the can will keep for up to 2 years without needing a refrigerator.\u003c\/p\u003e\n\n\u003ch3\u003eAn artisanal producer with a sense for the simple\u003c\/h3\u003e\n\u003cp\u003eThere is no industrial kitchen behind this potato soup, and certainly not our own: it is cooked for us by a small artisanal producer that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because they still cook with patience there, rather than producing soup on an assembly line.\u003c\/p\u003e\n\u003cp\u003eIngredients such as potatoes, leeks, and carrots are cleaned, cut, and weighed by hand before being cooked in the slow-simmered bone broth—the production is an EU-certified artisanal process. The soup is naturally so flavorful that it manages without flavor enhancers, and it also requires no preservatives, no matter how long the can sits in the cupboard.\u003c\/p\u003e\n\u003cp\u003eThe Manufaktur U assortment in our shop now includes ten soups, from this potato soup to the \u003ca href=\"\/en\/products\/manufaktur-u-wildrahmsuppe-400g\"\u003evenison cream soup with deer dumplings\u003c\/a\u003e—every single one prepared by hand before being cooked in small batches. You can taste this difference from the very first spoonful.\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071169454414,"sku":"048UHL0002","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kartoffelsuppe-manufaktur-u.jpg?v=1750978805"},{"product_id":"manufaktur-u-rahmsuppe-mit-steinpilzen-400g","title":"Cream of Porcini Mushroom Soup","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamy Porcini Mushroom Soup with White Wine\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Porcini Mushroom Cream Soup from Manufaktur U is a creamy puréed mushroom soup made from button mushrooms and porcini, refined with white wine and cream. Not a watery mushroom broth, but a velvety, ready-to-serve soup from a small, carefully selected artisan producer.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePorcini Mushroom Cream Soup\u003c\/strong\u003e at Manufaktur U stands for the creamiest soup in our range: button mushrooms and porcini are cooked together in a homemade beef bone and vegetable stock, before white wine and cream refine the soup and it is finely puréed. Rice flour gives the 400 ml can a smooth and velvety consistency, with no chunky bits remaining.\u003c\/p\u003e\n\n\n\u003ch3\u003eVelvety, earthy, and with a delicate note of white wine\u003c\/h3\u003e\n\n\u003cp\u003eAs soon as you open it, an earthy mushroom aroma rises, while the soup gathers in the ladle in a muted beige-brown, completely free of visible pieces. Anyone familiar with porcini mushrooms from the forest will recognize this scent immediately—concentrated and without the detour of dried mushrooms.\u003c\/p\u003e\n\n\u003cp\u003eThe porcini provide the earthy depth, the button mushrooms a milder, almost nutty base, while the white wine adds a fine, almost imperceptible touch of acidity. Velvety, earthy, mild—the cream rounds everything off into a texture that is more reminiscent of a velouté than a classic canned soup.\u003c\/p\u003e\n\n\u003cp\u003eIf you serve it at around 70 degrees, the mushroom aroma unfolds most clearly, while the cream prevents the soup from ever seeming too thin or watery.\u003c\/p\u003e\n\n\n\u003ch3\u003eVelvety and ready in minutes\u003c\/h3\u003e\n\n\u003cp\u003eSimply pour the contents of the can into a pot and heat for a good 5 minutes while stirring, until the cream soup is gently bubbling and the scent of mushrooms fills the entire kitchen.\u003c\/p\u003e\n\n\u003cp\u003eA few slices of butter-fried mushrooms on top and some freshly chopped parsley turn the soup into a small starter, almost like in a good restaurant. The 400 ml is enough as a starter for two, or as a small main course for one person; pair it with a glass of dry white wine—the same one that is already in the soup.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to try more from the range, you will find the hearty \u003ca href=\"\/en\/products\/manufaktur-u-ochsenschwanz-suppe-400g\"\u003eOxtail Soup\u003c\/a\u003e and the clear \u003ca href=\"\/en\/products\/manufaktur-u-festtagssuppe-400g\"\u003eFestive Beef Soup\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both also suitable as a festive starter. Unopened, the can will keep for up to 2 years without the need for a refrigerator.\u003c\/p\u003e\n\n\n\u003ch3\u003eFinely puréed instead of coarsely stirred\u003c\/h3\u003e\n\n\u003cp\u003eBehind the Porcini Mushroom Cream Soup is no industrial kitchen, and certainly not our own: it is cooked for us by a small workshop that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because they still perform the fine puréeing with care, rather than simply rushing through it with an immersion blender.\u003c\/p\u003e\n\n\u003cp\u003eIngredients like porcini and button mushrooms are hand-picked and cleaned before they are cooked in a slowly simmered stock and finely puréed—the production is an EC-certified artisan manufacturing process. The soup is naturally so aromatic that it requires no flavor enhancers, even though mushroom dishes in particular often tempt manufacturers to add them.\u003c\/p\u003e\n\n\u003cp\u003eThe Manufaktur U range now includes ten soups in our shop, from this cream soup to the \u003ca href=\"\/en\/products\/manufaktur-u-wildrahmsuppe-400g\"\u003eCream of Game Soup with Venison Meatballs\u003c\/a\u003e—each one prepared by hand before being cooked in small batches. You will taste this difference from the very first spoonful, long before the ladle hits the bottom of the pot.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071169552718,"sku":"048NUR0013","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rahmsuppe-mit-steinpilzen-manufaktur-u.jpg?v=1750978808"},{"product_id":"manufaktur-u-maultaschensuppe-400g","title":"Swabian Ravioli Soup","description":"\u003ch2 id=\"speakable-headline\"\u003eSwabian Maultaschen Soup in Hearty Beef Broth\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Maultaschen soup from Manufaktur U is a Swabian specialty containing four small dumplings filled with beef, pork, spinach, and parsley, served in a hearty beef broth. This is no soggy convenience soup, but a ready-to-serve soup from a small, carefully selected producer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMaultaschensuppe\u003c\/strong\u003e at Manufaktur U represents the Swabian answer to the classic meat dumpling: fine dough, filled with a mixture of beef and pork, spinach, and parsley, swimming in a homemade-style broth made from beef bones and vegetables. Each 400 ml can contains four small dumplings, ready for you to heat up.\u003c\/p\u003e\n\n\u003ch3\u003eHeartily filled and mild in broth\u003c\/h3\u003e\n\u003cp\u003eThe aroma as you warm it up is reminiscent of Sunday kitchens: warm beef broth, a hint of parsley, and the slightly earthy note of spinach. The light filling shimmers through the thin dough even before the first spoonful hits the broth.\u003c\/p\u003e\n\u003cp\u003eThe dumplings themselves are mild and juicy, with a subtle meaty flavor that tastes of neither beef nor pork alone, but of both together. Hearty, mild, aromatic—the broth remains clear, letting the dumplings take center stage rather than overpowering them.\u003c\/p\u003e\n\u003cp\u003eIf you serve the soup at around 75 degrees, the dough won't fall apart but will remain firm to the bite, while the filling inside remains warm and juicy, almost as if the dumplings had just been sealed by hand. A sprinkle of chives on top and the soup seems as if it came straight from a Swabian kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eSwabian satisfaction in just a few minutes\u003c\/h3\u003e\n\u003cp\u003ePour the contents of the can carefully into a pot so that the dumplings stay whole while heating; it takes a good 5 minutes over low, steady heat until the soup is gently steaming.\u003c\/p\u003e\n\u003cp\u003eSome roasted onions on top are almost mandatory in Swabia, and a pinch of parsley adds freshness. The 400 ml is enough as a starter for two or a small main course for one, especially on days when you don't feel like putting in much effort in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThose looking to try more from the range will find the clear \u003ca href=\"\/en\/products\/manufaktur-u-festtagssuppe-400g\"\u003eFestive Beef Soup\u003c\/a\u003e and the creamy \u003ca href=\"\/en\/products\/manufaktur-u-kartoffelsuppe-400g\"\u003ePotato Soup with Bacon\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both made from the same slow-cooked bone broth. Unopened, the can will keep for up to 2 years without needing a refrigerator.\u003c\/p\u003e\n\n\u003ch3\u003eHand-filled instead of machine-pressed\u003c\/h3\u003e\n\u003cp\u003eThere is no industrial kitchen behind this Maultaschen soup—and certainly not our own: it is cooked for us by a small producer that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because they still cook with patience rather than pressing dumplings on an assembly line.\u003c\/p\u003e\n\u003cp\u003eThe dough and filling are prepared by hand with ingredients like beef, pork, and spinach, before the dumplings are individually filled and sealed and then poached in the slow-cooked bone broth—the production is EC-certified artisanal manufacturing. The soup is naturally so flavorful that it requires no flavor enhancers at all.\u003c\/p\u003e\n\u003cp\u003eOur shop now carries ten soups from the Manufaktur U range, from this Maultaschen soup to the \u003ca href=\"\/en\/products\/manufaktur-u-wildrahmsuppe-400g\"\u003eCream of Game Soup with Venison Dumplings\u003c\/a\u003e—each one prepared by hand before being cooked in small batches. You can taste the difference with the very first spoonful, long before the can is empty.\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071169651022,"sku":"048UHL0007","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/maultaschensuppe-manufaktur-u.jpg?v=1750978811"}],"url":"https:\/\/norgutes.com\/en\/collections\/deutschland.oembed","provider":"nur Gutes","version":"1.0","type":"link"}