{"title":"New Year's Eve","description":"\n  \u003ch2\u003eNew Year's Eve – special drinks, fine delicacies and stylish moments of enjoyment\u003c\/h2\u003e\n  \n  \u003cp\u003e\n    New Year's Eve is the moment to consciously bring the year to a close and toast to the new one together. Whether in a small circle or with friends – this evening stands for enjoyment, special products and unforgettable moments.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    At the heart of it are select drinks, fine delicacies and stylish details that make the turn of the year something special. From sparkling aperitifs to non-alcoholic alternatives – now is the time to enjoy consciously.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eGood things for New Year's Eve and the turn of the year\u003c\/h2\u003e\n\n  \u003cp\u003e\n    Discover high-quality delicacies such as special snacks, fine specialties and select ingredients for an enjoyable evening. Fine drinks go perfectly with them – from aperitifs and lemonades to special non-alcoholic drinks for the midnight toast.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    Stylish glasses, beautiful accessories and select home ideas provide the right atmosphere and make the evening even more special.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eCelebrating New Year's Eve – enjoyably and in style\u003c\/h2\u003e\n\n  \u003cp\u003e\n    Whether you want to plan the evening, host guests or simply enjoy it in a relaxed way – here you will find products from our delicacies, drinks and home categories for a successful end to the year.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    Start the new year with special moments of enjoyment – stylish, relaxed and full of flavor.\n  \u003c\/p\u003e\n","products":[{"product_id":"rue-traversette-tartine-la-magnifigue-110g","title":"Tartine La Magnifique","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine La Magnifigue from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine La Magnifigue from Rue Traversette is a vegetarian spread made from 16 ingredients, ranging from sun-ripened tomato to fig, carrot, and turmeric. Fruity, spicy, and golden, it is one of the bestsellers from Stéphane’s conserverie in the Languedoc—and one that is hard to resist.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine La Magnifigue\u003c\/strong\u003e from Rue Traversette is a fruity and spicy spread in which tomato, cucumber, onion, and carrot meet fig, apple, and a pinch of turmeric. There are a good dozen vegetables and fruits in the jar, including 5 percent figs for sweetness. The name is a pun: from \"magnifique\" (magnificent) and \"figue\" (fig) comes \"La Magnifigue.\"\u003c\/p\u003e\n\n\u003ch3\u003eFruity and sweet with a spicy edge\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the Tartine La Magnifigue glows golden yellow; the turmeric provides the color. It smells of ripe tomato, sweet fig, and a touch of spice—more like a compote than a ketchup—and stimulates the appetite the moment you open it. The texture is chunky; you can still distinguish the individual pieces of vegetable and fruit.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the fruitiness of tomato, fig, and apple, followed by onion, garlic, and a trace of caraway, which grounds everything in a savory way. Fruity, spicy, juicy, with a subtle sweetness that never becomes overpowering. A spread with many voices that combine to create a chorus, none of them too loud.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with fish, and with grilled dishes\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the Tartine La Magnifigue belongs in our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e category and looks good on any slice of bread, preferably topped with a few slices of tomato or cucumber. This turns a simple sandwich into a little apéro in minutes.\u003c\/p\u003e\n\u003cp\u003eWith its fruity sweetness, it goes well with fried fish and tinned sardines, as well as grilled poultry and meat. A spoonful added to \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, rice, or potatoes adds a fruity dimension. Next to the savory \u003ca href=\"\/en\/products\/rue-traversette-schwarze-olivencreme-90g\"\u003eblack olive cream\u003c\/a\u003e on an appetizer board, it provides the fruity, bright note. A few arugula leaves on top, and it looks just like a bistro dish.\u003c\/p\u003e\n\u003cp\u003eWhen guests come over, spread it on toasted baguette, place half a fresh fig or a hint of goat cheese on top, and you have an appetizer bite that tastes of the south.\u003c\/p\u003e\n\n\u003ch3\u003eA fig that snuck into the name\u003c\/h3\u003e\n\u003cp\u003eWe met Stéphane over 15 years ago; he cooks his Tartine La Magnifigue in Saint-André-de-Sangonis in the Languedoc, which has been home to Rue Traversette since 2005.\u003c\/p\u003e\n\u003cp\u003eThe name is typical for him. \"Magnifique\" means magnificent, \"figue\" means fig, and because there are about 5 percent figs in the jar, the two words became \"La Magnifigue,\" with a 'g' in the middle that defies every spellcheck—and that is exactly why it is there. Stéphane has been collecting such puns since 2011 in his series \"L'esprit franchouillard,\" for which he thinks up new names every year. Previously, the same mixture went by the name \"la méchante\" (the mean one).\u003c\/p\u003e\n\u003cp\u003eHe started in 2005 on the Rue de la Traversette in the village of Saint-Pons-de-Mauchiens, the very street that gives the brand its name to this day. Before that, he sold corks to local winemakers, and the packaging trade turned into a craft. The tiny workshop of the early days has long since become a conserverie, built in 2015, where a small team continues to cook in kettles. In June 2026, the Hérault Chamber of Trades and Crafts named him an \"Entrepreneur responsable.\"\u003c\/p\u003e\n\n\u003ch3\u003eWith a glass of rosé from the Languedoc\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the Tartine La Magnifigue tastes rounder and fruitier than it does straight from the cold, so take the jar out of the fridge in good time. After opening, keep it refrigerated and consume within a few days. It is a lovely prelude to a glass of rosé or a dry white wine from the Languedoc. If you enjoy the fruity-spicy profile, try the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eTartines from Rue Traversette\u003c\/a\u003e, from \"en Provence\" to \"au Pays Basque.\"\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131214158,"sku":"042RUE025","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-la-magnifiquehcA3CBt7goDmz.jpg?v=1750977765"},{"product_id":"rue-traversette-rote-paprikacreme-90g","title":"Red pepper cream","description":"\u003ch2 id=\"speakable-headline\"\u003eRed bell pepper cream with tarragon from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's red bell pepper cream is a vegetarian spread made from roasted bell peppers, refined with tarragon, apple, and a dash of Aceto Balsamico di Modena. Sweet, spicy, and featuring a herbal note rarely found in bell pepper cream, it comes from Stéphane Strobl's small cannery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRed bell pepper cream\u003c\/strong\u003e from Rue Traversette is a vegetable cream made from 51 percent roasted red bell peppers, plus onions, garlic, and apple, which Stéphane seasons with tarragon, honey, and a good Aceto Balsamico di Modena IGP. Roasting brings out the sweetness of the bell peppers, the tarragon provides a fine aniseed note in contrast, and the balsamic vinegar adds depth. A bell pepper spread with a sweet-spicy balance rarely found on supermarket shelves. The label on the jar reads \"Poivron à l'estragon.\"\u003c\/p\u003e\n\n\u003ch3\u003eRoasted sweetness meets tarragon\u003c\/h3\u003e\n\u003cp\u003eIn this red bell pepper cream, roasted bell peppers smell sweet and warm, underscored by the subtle aniseed note of tarragon and the dark sweetness of balsamic vinegar. The color is a rich brick red, the texture creamy with fine pieces of bell pepper.\u003c\/p\u003e\n\u003cp\u003eFirst comes the sweetness of the roasted bell peppers, then the herbal spiciness of the tarragon, and the Aceto Balsamico adds a gentle acidity underneath. Fruity, spicy, and harmonious, with apple and honey providing a quiet, sweet base note. The sweetness remains fruity, never cloying, and it is far removed from the often flat bell pepper pastes found in jars—here, you can still taste every ingredient.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilling, with cheese, and on bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian bread spread, this red bell pepper cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the perfect starter on toast, crackers, or baguette for an apéro.\u003c\/p\u003e\n\u003cp\u003eThe bell pepper cream loves the grill: it makes a great splash of color and flavor with grilled meat, chicken, or fish, and its sweet bell pepper profile really shines when paired with goat cheese. A spoonful stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e or a sauce adds sweetness and depth, and it makes a quick dip for taco chips. It also pairs perfectly with a burger or a halloumi sandwich.\u003c\/p\u003e\n\u003cp\u003eOn a board next to the dark \u003ca href=\"\/en\/products\/rue-traversette-schwarze-olivencreme-90g\"\u003eblack olive cream\u003c\/a\u003e, it glows red, instantly giving you two colors and two worlds for your apéro. Spread it thinly on bread, add grilled zucchini on top, and a small appetizer plate is ready.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted and preserved at Rue Traversette\u003c\/h3\u003e\n\u003cp\u003eThe red bell pepper cream is cooked in the Rue Traversette cannery in Saint-André-de-Sangonis in the Languedoc, where Stéphane Strobl has been processing vegetables, largely sourced from regional producers, since 2005.\u003c\/p\u003e\n\u003cp\u003eThe bell peppers are roasted before they go into the kettle, which gives them their characteristic sweetness. Adding tarragon instead of the usual herbs, along with a good Aceto Balsamico, is typical of Stéphane: for over 20 years, the former cork merchant has been taking familiar recipes and shifting them by a nuance. Tarragon with bell pepper sounds unusual, but it works because the aniseed note cuts through the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eHis jars have been on our shelves for over 15 years, and the tiny garage of the early days has long since become a cannery built in 2015 with a small team. What has remained the same is the manual work in the kettle and the desire to rethink a classic.\u003c\/p\u003e\n\n\u003ch3\u003eAny leftovers disappear into a warm sauce\u003c\/h3\u003e\n\u003cp\u003eThe cream tastes more well-rounded at room temperature than straight from the cold, so take it out of the fridge in good time. Once opened, keep the jar refrigerated and use it up within a few days; any leftovers are great stirred into a warm sauce or oven-roasted vegetables. Alongside grilled meat and fish, it shows its versatility, right next to the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e such as eggplant and garlic.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131345230,"sku":"042RUE023","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-rote-paprikacreme-poivron.jpg?v=1750977768"},{"product_id":"rue-traversette-tartine-en-languedoc-110g","title":"Tartine in Languedoc","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine en Languedoc with red onion and red wine\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's Tartine en Languedoc is a vegan spread made from 51 percent red onions, accompanied by red wine, roasted almonds, and raisins. Sweet and savory like an onion confit, it is named after the region where Stéphane has his cannery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine en Languedoc\u003c\/strong\u003e by Rue Traversette is a vegan spread made from sweet red onions, tomato, and turnip, refined with 10 percent red wine, roasted almonds, raisins, and herbs. \"En Languedoc\" means \"in the Languedoc,\" the region between the sea and the mountains where Rue Traversette itself is at home. A sweet and savory confit reminiscent of onion jam, only heartier, with red wine as a dark base note.\u003c\/p\u003e\n\n\u003ch3\u003eSweet onion, red wine, and roasted almond\u003c\/h3\u003e\n\u003cp\u003eTartine en Languedoc smells of braised onion and red wine, with the warm note of roasted almonds and the sweetness of raisins. The color is a deep wine-red, and the texture is soft with a few almond pieces that provide a nice crunch.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the soft sweetness of the red onion, then the red wine comes through with its depth, before tarragon, thyme, and bay leaf provide a savory counterpoint. Sweet, savory, velvety, with the crunch of roasted almonds for contrast. The raisins add a subtle fruit sweetness underneath, keeping the whole thing hearty rather than sticky. A confit that leaves you wanting more.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese, for meat, and on bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegan spread, Tartine en Languedoc joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the classic companion to cheese, whether on a board, in a sandwich, or on a raclette plate.\u003c\/p\u003e\n\u003cp\u003eThe confit plays out its sweetness when paired with a bold mountain cheese or aged goat cheese; on a burger, it replaces ketchup and fried onions in one go. A spoonful added to roasted meat, \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, or a sauce brings depth. Alongside the \u003ca href=\"\/en\/products\/rue-traversette-auberginen-creme-90g\"\u003eaubergine cream\u003c\/a\u003e, it is the sweet counterpoint on the board.\u003c\/p\u003e\n\n\u003cp\u003eWhen you have guests, place a spoonful on a cheese platter or with a terrine, and a small snack becomes a little feast. It also goes well with roasted pumpkin or fried mushrooms, and it is magnificent on a tarte flambée with goat cheese—savory, fruity, and hearty all at once.\u003c\/p\u003e\n\n\u003ch3\u003eA spread from the home region\u003c\/h3\u003e\n\u003cp\u003eUnlike its sisters, Tartine en Languedoc stays at home: Rue Traversette is located in Saint-André-de-Sangonis in the heart of the Languedoc, where Stéphane Strobl has been preserving food since 2005, just a few kilometers from the vineyards whose grapes end up in the spread.\u003c\/p\u003e\n\u003cp\u003eEverything that makes up this spread grows between the sea at Marseillan and the fortress city of Carcassonne: onions, grapes for the wine, and the herbs of the garrigue. \"En Languedoc\" is Stéphane's little declaration of love for his own home, one of several tartines designed as small journeys through France. For a good 20 years, the former cork merchant has been translating regions and classics into jars.\u003c\/p\u003e\n\n\u003cp\u003eWe met Stéphane over 15 years ago, back then in a tiny garage. Today, there stands a cannery built in 2015, where a small team continues to cook in kettles with the same eye for detail as on the very first day.\u003c\/p\u003e\n\n\u003ch3\u003eThe circle closes with the red wine of the region\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, Tartine en Languedoc tastes rounder than straight from the cold, so take the jar out of the fridge in good time. Once opened, keep it refrigerated and consume within a few days. The circle closes with a glass of red wine from the Languedoc, and with good cheese and fresh baguette, it makes for a little breakfast of the South. If you wish to travel further, you will find the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003etartines from Rue Traversette\u003c\/a\u003e, from \"en Provence\" to \"au Pays Basque.\"\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131476302,"sku":"042RUE020","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-languedoc.jpg?v=1750977772"},{"product_id":"rue-traversette-artischockencreme-90g","title":"Artichoke Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eArtichoke cream with white pepper from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCreamy, lemony, delicately peppered: Rue Traversette's artichoke cream packs a good two-thirds artichoke hearts into a small jar, refined with olive oil, lemon, and white Sarawak pepper. A vegetarian spread for those who love the nutty, tart heart of the artichoke.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eArtichoke cream\u003c\/strong\u003e from Rue Traversette is a fine vegetable spread made from 67 percent artichoke hearts, olive oil, and lemon juice, which Stéphane seasons with salt and white Sarawak pepper. The artichoke provides the nutty, tart tone, the lemon keeps everything fresh, and the pepper from Borneo adds a warm, subtle heat at the end. Its original name is Artichaut au poivre blanc. If you like artichokes, you'll find their heart here in creamy form, with that fine bitterness that only the artichoke can provide.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, lemony, delicately peppered\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the artichoke cream is light and creamy; it smells of artichoke, good olive oil, and a splash of lemon. The color is a pale greenish-yellow, the texture fine, with a few noticeable pieces of heart that show that there is real vegetable inside the jar.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the nutty, tart heart of the artichoke, then the lemon joins in with its freshness before the white Sarawak pepper layers a warm, subtle heat over it. Fresh, savory, light, without ever being heavy. This is a far cry from a bland, ready-made dip from the refrigerated section, in which there is often little left of the actual artichoke.\u003c\/p\u003e\n\n\u003ch3\u003eWith fish, asparagus, and on appetizer bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the artichoke cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and makes for a great starter on toasted bread, crackers, or breadsticks during an aperitif. In the south of France, such a \u003cem\u003etartinade\u003c\/em\u003e is naturally on the table as soon as someone calls for an apéro.\u003c\/p\u003e\n\u003cp\u003eWith its delicate bitterness, it pairs well with fried fish, seafood, and grilled green asparagus, which it particularly likes. A spoonful stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e turns a few simple ingredients into a quick dinner, and a dollop in a vinaigrette adds depth to the dish. On the appetizer platter, it likes to sit next to the \u003ca href=\"\/en\/products\/rue-traversette-tomatencreme-90g\"\u003etomato cream\u003c\/a\u003e—light next to deep red.\u003c\/p\u003e\n\u003cp\u003eWhen you have guests, spread it thinly on warm baguette, place a strip of smoked salmon on top, and in two minutes you have an appetizer bite that looks like it came from a bistro kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Stéphane's kettles in the south of France\u003c\/h3\u003e\n\u003cp\u003eThe artichoke cream is cooked in the small cannery of Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been putting vegetables into jars since 2005.\u003c\/p\u003e\n\u003cp\u003eThe white pepper comes from Sarawak in Borneo; it is milder and more aromatic than black pepper and is a perfect match for the delicate tartness of the artichoke. Such touches are Stéphane's signature: a man who once sold corks to local winemakers and has been taking classics for a good 20 years to give them a small, surprising twist. Since moving to the larger cannery in 2015, he has been assisted by a ten-person team that still cooks in kettles instead of on an assembly line.\u003c\/p\u003e\n\u003cp\u003eStéphane and we share a long history: his gourmet products have been on our shelves for over 15 years, as one of the first addresses to bring his jars to Germany. This artichoke cream is still one of the finest varieties he makes.\u003c\/p\u003e\n\n\u003ch3\u003eStirred into cream cheese, it becomes milder\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the artichoke cream tastes rounder than straight from the fridge, so take it out of the cold a few minutes before serving. Once opened, store the jar in a cool place and use it within a few days. A spoonful also stirs nicely into cream cheese or yogurt if you are looking for a milder version for raw vegetables and vegetable sticks. If you like, try your way through the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003evegetable creams from Rue Traversette\u003c\/a\u003e, from eggplant to black olive.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131607374,"sku":"042RUE024","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-artischocken-creme-90g.jpg?v=1750977775"},{"product_id":"alpe-pragas-chutney-feige-gruene-tomate","title":"Chutney – Fig Green Tomato","description":"\u003ch2 id=\"speakable-headline\"\u003eAlpe Pragas Fig and Green Tomato Chutney, sweet and savory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAlpe Pragas Fig and Green Tomato Chutney brings together unripe harvested tomatoes and dark fig sweetness, spiced with ginger, cloves, mustard seeds, and chili. It is an immediate standout on any cheese board because it tastes different from everything else beside it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig and Green Tomato Chutney\u003c\/strong\u003e is a sweet and savory specialty from Alpe Pragas in the Prags Valley of South Tyrol. The green tomato provides the volume and remains firm to the bite, the fig provides the sweetness, and whole mustard seeds add spicy accents throughout.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato meets dark fig\u003c\/h3\u003e\n\u003cp\u003eUpon opening, the herbaceous freshness of the green tomato blends with the dark fragrance of ripe figs.\u003c\/p\u003e\n\u003cp\u003eOn bread, the fig sweetness hits first, followed by the tart, slightly acidic tomato, while ginger, clove, and chili provide a warm layer of spice underneath. The mustard seeds pop in between, adding small, piquant notes.\u003c\/p\u003e\n\u003cp\u003eThe pieces remain distinct; the chutney is firm rather than runny and slides easily off a spoon. A fruit and a vegetable side-by-side in the same jar sounds daring, yet it results in a well-rounded whole.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the tomato remains green\u003c\/h3\u003e\n\u003cp\u003eGreen tomatoes are fruits harvested before they ripen, which would not turn red at the end of the season.\u003c\/p\u003e\n\u003cp\u003eEvery year, many are left over in gardens, and because they are firm and tart, they have always been perfect for canning. It is precisely this acidity and bite that make them the perfect counterpart to the sweet fig.\u003c\/p\u003e\n\u003cp\u003eThe fig contributes little mass but provides its full sweetness, and this exact ratio keeps the chutney savory rather than jam-like.\u003c\/p\u003e\n\u003cp\u003eDuring the cooking process, they lose their hardness but retain their shape and color, remaining visible as light-colored pieces. Alpe Pragas cooks them in an open pot until the fig has released its sweetness. A splash of lemon juice keeps the color of the vegetable bright and holds the sweetness in check.\u003c\/p\u003e\n\n\u003ch3\u003eMustard seeds, the bridge to Mostarda\u003c\/h3\u003e\n\u003cp\u003eWhole mustard seeds give this chutney its piquant edge and link it to Italian mostarda.\u003c\/p\u003e\n\u003cp\u003eIn that tradition, sweet fruit accompaniments for cheese are seasoned with mustard, and here, the seeds take on this role in a milder form. Their heat is only released when a seed is crushed, which is why it remains subtle overall.\u003c\/p\u003e\n\u003cp\u003eClove and ginger stand alongside, the clove warm and dark, the ginger fresh and sharp. Together, at Alpe Pragas, they create a seasoning that sounds well-traveled yet is perfectly at home in South Tyrol.\u003c\/p\u003e\n\n\u003ch3\u003eThe savory partner for aged cheese\u003c\/h3\u003e\n\u003cp\u003eThis chutney belongs next to aged cow's and sheep's milk cheeses, whose saltiness balances the fig sweetness.\u003c\/p\u003e\n\u003cp\u003eIt plays out its spice alongside robust mountain cheese, as well as with cold roasts and on a charcuterie platter. On fried polenta with a little Parmesan, a spoonful is all you need.\u003c\/p\u003e\n\u003cp\u003eIt is a delightful surprise on a goat cheese burger, and its acidity stands up perfectly to the richness of fried black pudding.\u003c\/p\u003e\n\u003cp\u003eStirred into a sauce for braised meat, it adds depth, and it provides the fruity edge that stews often lack when added to lentils. Dark farmhouse bread and a piece of sheep's cheese are the simplest way to get to know it.\u003c\/p\u003e\n\u003cp\u003eAll varieties can be found in our \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e collection, with the rest of our South Tyrolean selection in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134064974,"sku":"043WIL4228","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-feige-gruene-tomate.jpg?v=1750977848"},{"product_id":"alpe-pragas-chutney-birne-und-safran","title":"Chutney – Pear and Saffron","description":"\u003ch2 id=\"speakable-headline\"\u003ePear and Saffron Chutney by Alpe Pragas, fruity and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Pear and Saffron Chutney by Alpe Pragas is a mostarda made from Williams Christ pears, saffron threads, and orange juice, seasoned with pink pepper and a hint of chili. The fruit remains chunky, while the saffron dyes the sauce golden and adds an underlying earthy spice.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePear and Saffron Chutney\u003c\/strong\u003e by Alpe Pragas from the Pragser Tal in South Tyrol is an Italian-style mostarda in which the Williams Christ pear takes center stage. Saffron threads, orange juice, pink pepper, and chili make it the perfect accompaniment for cheese, fondue, and festive roasts.\u003c\/p\u003e\n\n\u003ch3\u003eJuicy pear beneath golden saffron\u003c\/h3\u003e\n\u003cp\u003eEven when opening the jar, you can smell ripe Williams Christ pear, with warm, slightly earthy saffron lying beneath it.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the pear sweetness leads, then the saffron follows with its floral depth, and finally, pink pepper and chili add their piquant touches. The fruit pieces remain noticeable, and the surrounding sauce is thick and glows a golden yellow.\u003c\/p\u003e\n\u003cp\u003eThe spiciness is kept restrained, warming rather than burning. That is exactly what makes this mostarda table-ready, as it is intended to accompany cheese, not overpower it.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda: where fruit meets spice\u003c\/h3\u003e\n\u003cp\u003eIn Italy, mostarda is the name for spicy preserved fruit, traditionally served with boiled meats to provide a touch of freshness.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has brought this concept into South Tyrolean cuisine, substituting the traditional Lombardy heat with saffron. The pear is sliced, simmered with orange juice and a little sugar, and thickened with apple pectin so that it retains its juices.\u003c\/p\u003e\n\u003cp\u003eThe Williams Christ is a summer pear with soft, juicy flesh and a distinct muscat note, also familiar from pear brandy. Because it breaks down faster when cooked than hard winter pears, it is treated quickly and with high heat to ensure it retains its texture.\u003c\/p\u003e\n\u003cp\u003eArtificial flavors and preservatives are deliberately avoided. Everything in the jar comes from the orchard, the spice rack, and the kettle.\u003c\/p\u003e\n\n\u003ch3\u003eSaffron is the stigma of a crocus blossom\u003c\/h3\u003e\n\u003cp\u003eSaffron does not grow as a fruit or a root, but as a stigma in the blossom of the autumn crocus, Crocus sativus.\u003c\/p\u003e\n\u003cp\u003eEvery blossom bears three threads, which are hand-picked at dawn before the sun makes them wilt. This labor explains the status of the spice, and it explains the color in the jar.\u003c\/p\u003e\n\u003cp\u003eSaffron needs moisture to release its aroma, which it finds in the pear juice. This is why you can taste it more clearly here than in a dry dish—floral with a fine, bitter edge.\u003c\/p\u003e\n\n\u003ch3\u003eWith cream cheese, fondue, and roast goose\u003c\/h3\u003e\n\u003cp\u003eA spoonful next to creamy goat cheese or young mountain cheese is enough to add fruit and spice to a cheese platter.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas mostarda is a great addition to a fondue, as pear and melted cheese pair beautifully. It is just as appropriate for goose or duck during the holidays as it is for cold game terrine or on crostini with blue cheese.\u003c\/p\u003e\n\u003cp\u003eStore the jar in the refrigerator after opening and take it out shortly before eating, as the saffron notes come through more clearly at room temperature. For a bolder option, try the \u003ca href=\"\/en\/products\/alpe-pragas-feigen-senf-sauce\"\u003eFig Mustard Sauce\u003c\/a\u003e; the entire collection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostardas by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134163278,"sku":"043WIL4230","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-birne-safran-160g.jpg?v=1750977851"},{"product_id":"alpe-pragas-chutney-himbeere-balsamessig","title":"Chutney – Raspberry Balsamic Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas, fruity and tangy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRaspberry Balsamic Vinegar Chutney by Alpe Pragas combines ripe raspberries with balsamic vinegar from Modena, plus lime puree and a hint of chili. The jar migrates between the cheese board and dessert, sometimes alongside goat cheese, sometimes over panna cotta.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Balsamic Vinegar Chutney\u003c\/strong\u003e is a fruity, savory specialty from Alpe Pragas in the Braies Valley of South Tyrol. Raspberries provide the body, the balsamic vinegar adds dark depth, lime puree keeps the flavor profile bright, and a bit of chili provides a lingering warmth.\u003c\/p\u003e\n\n\u003ch3\u003eBerry up front, balsamic underneath\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the jar, the aroma of ripe raspberries rises, with the dark, malty sweetness of the vinegar lying beneath.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the berry leads with its fine acidity, the balsamic vinegar adds depth, and the heat follows as a gentle warmth. The lime keeps the tone fresh and ensures the sweetness does not become overwhelming.\u003c\/p\u003e\n\u003cp\u003eThe berries remain recognizable in pieces, and as you spread it, the chutney leaves a dark streak over the cheese. A pantry essential for the evening table where bread, cheese, and wine come together.\u003c\/p\u003e\n\u003cp\u003eThe chutney is a deep red in the jar, softer than a preserve and tangier than any berry sauce. Once you have had it with cheese, you will be sure to put it on the table again next time.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the balsamic vinegar from Modena contributes\u003c\/h3\u003e\n\u003cp\u003eBalsamic vinegar from Modena is made from concentrated grape must, blended with wine vinegar, and aged in wooden barrels.\u003c\/p\u003e\n\u003cp\u003eThe reduction makes it dark and viscous, the wood rounds it out, and thus it brings a malty sweetness in addition to its acidity. This is exactly what the raspberry needs so that the berry becomes more than just a dessert.\u003c\/p\u003e\n\u003cp\u003eIn this jar, the vinegar plays a significant role, and its flavor is clearly detectable. Alpe Pragas explicitly uses balsamic vinegar from Modena, which has protected designation of origin status.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the cheese board to panna cotta\u003c\/h3\u003e\n\u003cp\u003eAlongside cream cheese and creamy soft cheese, this chutney shows why berries and vinegar belong together.\u003c\/p\u003e\n\u003cp\u003eSpoon it over panna cotta, and in a minute, you have a dessert that looks more impressive than the effort required to make it. Raspberry is a classic companion to roasted duck breast, and it pairs just as well with lamb.\u003c\/p\u003e\n\u003cp\u003eIt also finds its place alongside pan-seared beef fillet or over warm goat cheese toast. Even vanilla ice cream can handle a spoonful if you need a quick dessert.\u003c\/p\u003e\n\u003cp\u003eOn a crostini with cream cheese and basil, it becomes an appetizer bite; in a dressing, it brings together leafy greens and grilled goat cheese. Usually, a teaspoon is enough, because the vinegar and chili have a long-lasting effect.\u003c\/p\u003e\n\n\u003ch3\u003eHow berry and vinegar become a chutney\u003c\/h3\u003e\n\u003cp\u003eThe raspberries are simmered openly until the vinegar is absorbed and the mixture takes on a dark shine.\u003c\/p\u003e\n\u003cp\u003eHot-filled, Alpe Pragas chutney has a long shelf life when unopened, with no need for preservatives.\u003c\/p\u003e\n\u003cp\u003eThe spices are added late so that their heat does not dissipate, and the pectin from apples thickens the mixture as it cools. After a few days in the jar, the heat integrates and the sharp edge of the vinegar mellows.\u003c\/p\u003e\n\u003cp\u003eAfter opening, the jar should be refrigerated; the acidity also helps keep it stable. All varieties can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e, and the rest of the South Tyrolean range in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134261582,"sku":"043WIL4236","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-himbeere-balsamessig.jpg?v=1750977854"},{"product_id":"alpe-pragas-feigen-senf-sauce","title":"Fig Mustard Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eFig Mustard Sauce by Alpe Pragas, sweet and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Fig Mustard Sauce by Alpe Pragas combines ripe figs with whole mustard seeds, chili, and spices, thickened with apple pectin and brightened by a dash of lemon juice. The dark, fruity sweetness hits first, then the heat follows, lingering until the last bite.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig Mustard Sauce\u003c\/strong\u003e, the mostarda with fig mustard from Alpe Pragas in the Braies Valley of South Tyrol, combines over 50% fruit content with whole mustard seeds and a trace of chili. It belongs on a cheese board, served with boiled or cold meats, and can anchor an entire appetizer spread.\u003c\/p\u003e\n\n\u003ch3\u003eDark fig sweetness, followed by heat\u003c\/h3\u003e\n\u003cp\u003eWhen the jar is opened, the warm, almost caramelized scent of ripe figs rises up first.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the sweetness leads, rich and dark, and only then does the heat kick in, coming from the mustard seed and sharpened by a touch of chili. Both maintain a balance; neither side overwhelms the other.\u003c\/p\u003e\n\u003cp\u003eThe small pieces of fig and the whole seeds give the sauce its texture, and it is so deeply dark in the jar that it stands out immediately against light-colored cheese. The lemon juice keeps the sweetness in check and ensures the sauce doesn't become heavy after several helpings.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the mustard only goes into the kettle at the end\u003c\/h3\u003e\n\u003cp\u003eThe sharpness of mustard is volatile; it only develops when the crushed seed comes into contact with moisture, and heat breaks it back down.\u003c\/p\u003e\n\u003cp\u003eTherefore, the fruit is first cooked down, slowly and with little sugar, and the mustard is only added once the mixture has cooled. This allows the heat to be preserved in the jar rather than disappearing in the steam over the kettle.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas leaves the seeds whole. They burst between cheese and bread, releasing their spice at precise moments, which gives the sauce its vibrant, lively character.\u003c\/p\u003e\n\u003cp\u003eMustard seeds come in light and brown varieties. The light seeds taste milder and broader, while the brown ones are sharper and faster; both require liquid before they release any flavor at all. That is why there is always plenty of juice surrounding them in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eMostarda, the mustard fruit of Italian cuisine\u003c\/h3\u003e\n\u003cp\u003eIn Italy, \"mostarda\" refers to fruit brought together with mustard and served with boiled meats.\u003c\/p\u003e\n\u003cp\u003eIn Lombardy, whole pears, cherries, and quinces are candied and soaked in mustard oil—mild in Cremona, significantly fierier in Mantua. It is as natural an accompaniment to \u003ci\u003ebollito misto\u003c\/i\u003e, or boiled beef, there as horseradish is for us.\u003c\/p\u003e\n\u003cp\u003eAlpe Pragas has created a South Tyrolean interpretation, darker and rounder, with soft pieces instead of candied fruit. The company intentionally avoids preservatives and artificial flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eFor the cheese board, cold roasts, and raclette\u003c\/h3\u003e\n\u003cp\u003eIts rightful place is on the cheese board, where it is served with aged cow's, goat's, and sheep's milk cheeses.\u003c\/p\u003e\n\u003cp\u003eStrong mountain cheese is the obvious pairing, because the fruity sweetness rounds off the saltiness, and the heat cuts through the fat content. It works just as well with cold roasts, roast beef, and on a crostini with prosciutto.\u003c\/p\u003e\n\u003cp\u003eFor raclette and fondue, keep the jar on the table; a spoonful on duck breast or ribs during cooking creates a sweet-and-spicy glaze. For something milder, try the \u003ca href=\"\/en\/products\/alpe-pragas-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e; the entire selection can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda by Alpe Pragas\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134392654,"sku":"043WIL4237","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-feigen-senf-sauce-160g.jpg?v=1750977857"},{"product_id":"rue-traversette-tomatencreme-90g","title":"Cream of Tomato Soup","description":"\u003ch2 id=\"speakable-headline\"\u003eTomato Cream with Basil from the South of France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe tomato cream from Rue Traversette is a vegetarian spread made from fresh and dried tomatoes, refined with basil, honey, and a pinch of garam masala. This is not factory-produced, pureed tomato paste, but rather artisanal work from Stéphane Strobl's small cannery in the Languedoc, where vegetables are turned into small dishes in a jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTomato cream\u003c\/strong\u003e from Rue Traversette brings the South of France to your bread: a good 80 percent fresh tomato, plus 11 percent sun-dried tomatoes for depth, olive oil, a spoonful of honey, and the warm spice of garam masala. Stéphane and his team take a classic and reimagine it in their own tongue-in-cheek way—the result is a tomato spread with character, both fruity and spicy at the same time. In France, it is called tomate séchée et fines herbes, a little jar of the South of France for your pantry.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, and a spoonful of honey\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the tomato cream glows a deep red and smells of sun-ripened tomatoes, fresh basil, and a subtle spiciness that you wouldn't expect in a tomato spread.\u003c\/p\u003e\n\u003cp\u003eFirst you taste the sweetness of ripe tomatoes, then the dried ones add their concentrated depth, before garam masala and basil provide a warm finish. The honey rounds everything off without making it sweet. Fruity, spicy, full-bodied. This is a far cry from the bland uniformity of tomato paste from a tube.\u003c\/p\u003e\n\n\u003ch3\u003eFrom aperitif bread to pasta\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, this tomato cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the perfect start to any apéro on toast, crackers, or fresh baguette.\u003c\/p\u003e\n\u003cp\u003eWhen heated, the cream shows another side: stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, dolloped on fried fish or chicken, or served as a companion to \u003ca href=\"\/en\/collections\/parmigiano-reggiano\"\u003eaged cheese\u003c\/a\u003e, mozzarella, or mild goat cheese. It likes savory pairings—on a baked potato just as much as on a weekend cheese board.\u003c\/p\u003e\n\u003cp\u003eOn a warm crostini with a slice of goat cheese and a basil leaf, a spoonful of the cream almost becomes a small appetizer. It is a wonder with potatoes, a treat with pasta, and it works surprisingly well in the morning alongside jam and cheese.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the small cannery in the Languedoc\u003c\/h3\u003e\n\u003cp\u003eIn Saint-André-de-Sangonis, right in the middle of the Hérault vineyards, Stéphane Strobl has been preserving the bounty of the vegetable garden and herb patch since 2005. He describes his cuisine as taking a classic and giving it a twist without bending it out of shape.\u003c\/p\u003e\n\u003cp\u003eStéphane started out selling corks to local winemakers—he owes his Bavarian surname to his father and his passion for cooking to his French mother. We discovered his spreads over 15 years ago in a wine bar in Montpellier, where they were served on small pieces of bread with a glass of Languedoc wine. We drove out to visit him, liked him immediately, and added his jars to our selection—becoming the first to bring Stéphane's spreads to Germany.\u003c\/p\u003e\n\u003cp\u003eBack then, three people worked in a tiny garage that was cleaner and tidier than any we had ever seen. Today, a few streets away stands a cannery built in 2015, where a team of ten reimagines classic recipes with a wink, from \"Tartine pour homme\" to \"Tartine jolies fesses.\" The care and the signature style remain the same. You can taste it.\u003c\/p\u003e\n\n\u003ch3\u003eStir once so the oil reintegrates\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the tomato cream will keep for a few days in the fridge. Stir before serving so the olive oil reintegrates with the pulp, and bring to the table at room temperature—that is when the basil and spices shine best. If you would like to try more, you can find a good dozen other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003evegetarian spreads from Rue Traversette\u003c\/a\u003e alongside this tomato cream.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071139176782,"sku":"042RUE006","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tomatencreme.jpg?v=1750977976"},{"product_id":"stonewall-kitchen-habanero-mango-aioli","title":"Habanero Mango Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eHabanero Mango Aioli by Stonewall Kitchen, fruity and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHabanero Mango Aioli by Stonewall Kitchen is the fieriest mayonnaise in the range, built on rapeseed oil and egg and sharpened with an oil made from Habanero peppers. Mango concentrate, tomato, and raisins provide the fruitiness underneath, which carries the fire instead of extinguishing it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHabanero Mango Aioli\u003c\/strong\u003e is the spicy mayonnaise from Stonewall Kitchen in Maine, USA. In the 500-gram jar, the Habanero oil sits on a creamy base of rapeseed oil, egg, and white wine vinegar, with added tomato, cane sugar, and a hint of curry for a dark spice.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fruit, then the fire\u003c\/h3\u003e\n\u003cp\u003eRich orange, thick and glossy, it looks completely harmless on the spoon at first. The color comes from the ingredients themselves—tomato, curry, and the reduced fruit.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it begins with sweetness, carried by cane sugar and mango concentrate, to which the raisins add a darker, almost dried-fruit note. Tomato and vinegar provide the acidity, while the curry brings a broad warmth.\u003c\/p\u003e\n\u003cp\u003eAnd then the Habanero kicks in—slowly, steadily, and it stays. The heat builds over several seconds, warming rather than stinging, and only fades long after it's time for the next bite. This exact long-lasting arc is what distinguishes it from a chili sauce that is loud for a moment and then has nothing more to say.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, with fries, next to grilled food\u003c\/h3\u003e\n\u003cp\u003eIts place is wherever something savory can handle a sweet-and-spicy counterpart.\u003c\/p\u003e\n\u003cp\u003eA streak on a burger, a dollop next to fries and sweet potato wedges, a spoonful with grilled meat or shrimp: that’s how it’s used. It also makes an appearance on toasted bread, in wraps, or alongside nachos.\u003c\/p\u003e\n\u003cp\u003eFish tacos, grilled corn, and cheese sandwiches get a noticeable lift from it, and when folded into warm potato cubes, it becomes a dressing for a summer salad. Because the pepper means business, start with half a teaspoon and stir it with some plain yogurt or cream cheese to mellow it out.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/stonewall-kitchen-chipotle-aioli-chili-mayo\"\u003eChipotle Aioli\u003c\/a\u003e is significantly smokier and much milder. The entire range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eaiolis and mayonnaises\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy heat travels further in oil\u003c\/h3\u003e\n\u003cp\u003eCapsaicin, the substance behind all chili heat, dissolves in fat and hardly at all in water.\u003c\/p\u003e\n\u003cp\u003eStonewall Kitchen therefore steeps the peppers in olive oil first and then stirs this oil into the mayonnaise. The fat distributes the heat evenly throughout the spoonful rather than letting it flash in individual spikes, while simultaneously making it last longer.\u003c\/p\u003e\n\u003cp\u003eFor the same reason, a glass of water afterward helps very little, whereas milk, yogurt, or a piece of bread helps much more. The Habanero itself comes from the Yucatán Peninsula and the Caribbean, where its floral, almost apricot-like aroma has been prized for centuries.\u003c\/p\u003e\n\n\u003ch3\u003eThe most popular in the range, and by design\u003c\/h3\u003e\n\u003cp\u003eAmong the mayonnaises from this brand, most of our customers reach for this exact jar, even though it is the spiciest on the shelf. At a barbecue, a dollop on a steaming burger is enough, and everything else takes care of itself. Once opened, the jar should be kept refrigerated and will last for several weeks. You can find the other varieties that Stonewall Kitchen stirs up in Maine in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141470542,"sku":"049HER0030","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-habanero-mango-aioli.jpg?v=1750978047"},{"product_id":"stonewall-kitchen-roasted-garlic-aioli","title":"Gebratene Knoblauch-Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eRoasted Garlic Aioli by Stonewall Kitchen, creamy and mild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRoasted Garlic Aioli by Stonewall Kitchen is the house's signature garlic mayonnaise, defined by slow-roasted cloves and a garlic oil made from olive oil. It tastes warm and sweet rather than sharp, making it suitable for almost any dish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRoasted Garlic Aioli\u003c\/strong\u003e is the creamy garlic mayonnaise from Stonewall Kitchen, based in Maine in the northeastern United States. In the 500-gram jar, the roasted clove sits on a base of canola oil, egg, and white wine vinegar, with mustard powder added to give it a hint of zest.\u003c\/p\u003e\n\n\u003ch3\u003eThick, light, and warm with roasted clove\u003c\/h3\u003e\n\u003cp\u003eIt sits thick and glossy in the jar, light like a fine mayonnaise, and smells of the oven rather than a cutting board.\u003c\/p\u003e\n\u003cp\u003eThe aroma is that of a clove that has spent a long time in the oven: warm, sweet, and slightly nutty. Roasting takes the bite out of the clove and leaves its sweetness, so it remains mild in the mouth and disappears just as mildly.\u003c\/p\u003e\n\u003cp\u003eThe mayonnaise provides the full, creamy foundation, the garlic oil adds a second, finer layer, and the mustard powder provides that final touch of zest. A mild depth remains on the tongue, which carries for a long time without ever becoming overpowering. It falls from the spoon heavily and in soft waves, dense enough to cling to a hot potato wedge.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, wedges, and sandwiches\u003c\/h3\u003e\n\u003cp\u003eIts greatest strength is anything crispy coming out of the deep fryer or off the baking sheet.\u003c\/p\u003e\n\u003cp\u003eFries, wedges, and roasted potatoes are its closest circle, and you can dip them straight in without hesitation. On a burger, it does the job of both ketchup and mayonnaise; in a wrap, it adds zest; and with roasted vegetables and fried fish, it adds richness. It has also long had a permanent place at the table alongside baked cauliflower and fish sticks.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into warm potato salad, and it will bind it and make it taste like more. Thinned with a little lemon juice, it becomes a dressing for leafy salads, and with chopped herbs, a quick sauce for boiled eggs or asparagus.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/stonewall-kitchen-basilikum-pesto-aioli\"\u003eBasil Pesto Aioli\u003c\/a\u003e is fresher, greener, and significantly more herbaceous. You can find all other varieties in our \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaises\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eHow a sharp clove turns into a sweet bulb\u003c\/h3\u003e\n\u003cp\u003eThe sharpness of raw garlic cloves only develops when cut, when two separate substances in the cell meet.\u003c\/p\u003e\n\u003cp\u003eThe resulting allicin is what stings so sharply and lingers for hours, and this exact substance cannot withstand prolonged heat. In the oven, it breaks down while the sugars contained within slowly brown, leaving behind a soft, sweet, almost caramel-like bulb.\u003c\/p\u003e\n\u003cp\u003eThe entire character of this jar is based on this transformation. Aioli itself originates from Provence, where it is classically made from garlic, egg yolk, lemon, and olive oil in a mortar, and Stonewall Kitchen translates this concept into a spreadable mayonnaise for everyday use.\u003c\/p\u003e\n\n\u003ch3\u003eFor the Friday when no one wants to cook\u003c\/h3\u003e\n\u003cp\u003eA bowl of wedges from the oven, a dollop on the side, and dinner is sorted on a tired Friday. This jar sits in the fridge exactly for such evenings, where it belongs after opening and keeps for several weeks. If you like, spread it thick on a steak sandwich and top with caramelized onions. The \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e shows what else they have to offer for your kitchen.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141568846,"sku":"049HER0048","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-roasted-garlic-aioli.jpg?v=1750978052"},{"product_id":"stonewall-kitchen-basilikum-pesto-aioli","title":"Basil Pesto Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eStonewall Kitchen Basil Pesto Aioli with Pine Nuts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eStonewall Kitchen's Basil Pesto Aioli is a green garlic mayonnaise infused with ready-made basil pesto. Parmesan provides a salty edge, pine nuts and ground walnuts add body, and a splash of lemon keeps the cream vibrant.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBasil Pesto Aioli\u003c\/strong\u003e is the creamy herb mayonnaise from Stonewall Kitchen in York, Maine, crafted for fish, chicken, and any elevated sandwich. Canola oil and egg form the base, blended with basil, garlic, Parmesan, pine nuts, and walnuts.\u003c\/p\u003e\n\n\u003ch3\u003eGreen, garlicky, and nutty\u003c\/h3\u003e\n\u003cp\u003eBasil and garlic set the tone, Parmesan brings the saltiness, and the ground walnuts add a subtle bitterness underneath that makes the flavor profile sophisticated.\u003c\/p\u003e\n\u003cp\u003eDijon mustard and mustard powder provide a sharp kick, while white wine vinegar and lemon provide contrast, ensuring the cream remains light despite the canola oil. The herbal notes linger on the palate much longer than a standard mayonnaise. Beyond the basil itself, the ingredient list includes basil oil, giving the herb twice the impact.\u003c\/p\u003e\n\u003cp\u003eIt is thick and spreadable in the jar, holding its shape when applied instead of running off the bread. Its green color resembles the muted olive tone of freshly made pesto.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, chicken, and sandwiches\u003c\/h3\u003e\n\u003cp\u003eOne to two tablespoons are sufficient, as the garlic and Parmesan are bold enough to carry an entire plate.\u003c\/p\u003e\n\u003cp\u003ePan-seared salmon, sautéed scampi, crispy chicken, and a simple tomato sandwich are its best companions. It also works as a dip for roasted potatoes and vegetable sticks, and a spoonful stirred into lukewarm pasta salad instantly adds herbal depth. In wraps and on burgers, it takes the place of mayonnaise while adding an extra punch of flavor.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for pure garlic flavor, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-roasted-garlic-aioli\"\u003eRoasted Garlic Aioli\u003c\/a\u003e, and explore the rest of the Stonewall Kitchen range under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaise\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the walnut sits alongside the pine nut\u003c\/h3\u003e\n\u003cp\u003eThe classic Genovese pesto relies on pine nuts, which are soft, mild, and slightly resinous, primarily used to give the sauce a creamy consistency.\u003c\/p\u003e\n\u003cp\u003eA few coastal miles away, Liguria stirs its \u003ci\u003esalsa di noci\u003c\/i\u003e from walnuts, and Stonewall Kitchen incorporates this second tradition into their jar. The ground walnut provides tannins that give the basil structure, preventing the cream from tasting solely like herb-infused oil.\u003c\/p\u003e\n\u003cp\u003eThe Parmesan does its part as well. As a long-aged hard cheese, it provides not only salt but also the savory depth that a simple emulsion of oil and egg would lack. The egg yolk, in turn, binds the oil and water, ensuring the aioli remains stable even after weeks in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eStir it smooth for effortless spreading\u003c\/h3\u003e\n\u003cp\u003eOn a summer evening, a dollop served next to crispy roasted vegetables or on warm ciabatta releases the scent of basil with every bite.\u003c\/p\u003e\n\u003cp\u003eStir it until smooth before serving to make it easier to spread and enhance its color. By thinning it out with a little yogurt, a spoonful can be transformed into a sauce for steamed asparagus or cold roast meat the next day. Once opened, the Stonewall Kitchen jar belongs in the refrigerator, and any leftovers are just as perfect with a breakfast egg as they are in herb curd.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071141863758,"sku":"049HER0065","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-basilikum-pesto-aioli.jpg?v=1750978062"},{"product_id":"stonewall-kitchen-chipotle-aioli-chili-mayo","title":"Chipotle Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eChipotle Aioli by Stonewall Kitchen, smoky and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eStonewall Kitchen's Chipotle Aioli is the company's smoky chili mayonnaise, where marinated chipotle peppers meet a base of rapeseed oil and egg. The heat remains mild and rounded, while the smoky aroma sets the tone.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChipotle Aioli\u003c\/strong\u003e is the smoky chili mayonnaise from Stonewall Kitchen in Maine, in the northeastern United States. Inside the 500-gram jar, chipotle peppers are packed in their marinade of tomato purée, vinegar, and onion, along with white wine vinegar, garlic powder, mustard powder, and paprika.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, mild heat, and a velvety base\u003c\/h3\u003e\n\u003cp\u003eIt is light orange and dense in the jar, and the warm scent of smoked chili hits you as soon as you open it.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the velvety mayonnaise, then the smoke settles over it, broad and calm like over a cooled fire pit. The heat follows only afterwards and remains as a warmth that stays in the mouth without being overbearing. Anyone trying it straight from a spoon will quickly notice that fire is not the main attraction here.\u003c\/p\u003e\n\u003cp\u003eBehind that, the marinade with tomato and onion makes itself known, the white wine vinegar pulls a fine acidity through, and the garlic powder rounds it all off. The smoke lingers longest on the tongue, which clearly distinguishes it from a merely spicy sauce.\u003c\/p\u003e\n\n\u003ch3\u003eOn the burger, with fries, next to grilled food\u003c\/h3\u003e\n\u003cp\u003eIts place is wherever something comes off the grill or calls for a robust dip.\u003c\/p\u003e\n\u003cp\u003eIt makes an appearance on a burger, as a dip for fries and sweet potato wedges, or alongside grilled corn and steak. It also proves itself on toasted bread, in a wrap, and as a secret ingredient in a Mexican-inspired dish.\u003c\/p\u003e\n\u003cp\u003eFish tacos and breaded chicken strips gain direction from it, and a spoonful stirred into sour cream creates a milder dip for a crowd. A dollop is enough because the smoke carries far and elevates the whole plate. It is just as ready for baked potatoes, roasted cauliflower, and pot beans as it is for a barbecue evening.\u003c\/p\u003e\n\u003cp\u003eFrom the same range by the company comes the \u003ca href=\"\/en\/products\/stonewall-kitchen-smoky-barbecue-aioli\"\u003eSmoky Barbecue Aioli\u003c\/a\u003e. Everything else from this range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaises\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe pepper that goes into the jar already marinated\u003c\/h3\u003e\n\u003cp\u003eIn the Aztec language of Nahuatl, chipotle means \"smoked chili,\" and the name describes exactly what it is.\u003c\/p\u003e\n\u003cp\u003eFor this mayonnaise, the peppers are not added dry, but in their marinade of tomato purée, vinegar, onion, and spices, known in Mexico as adobo. This marinade is a spicy pickling sauce that adds acidity and salt to the pepper and softens its aroma.\u003c\/p\u003e\n\u003cp\u003eThat is precisely why the smoke here feels resolved and round instead of dusty, which easily happens with plain powder. Stonewall Kitchen additionally adds paprika, which contributes color and a subtle sweetness without increasing the heat. In the end, it tastes like a wood fire and is still mild enough for everyone at the table.\u003c\/p\u003e\n\n\u003ch3\u003eA dollop of smoke on a steaming burger\u003c\/h3\u003e\n\u003cp\u003eOn a barbecue evening, it shows its true purpose when the burger is still steaming and a spoonful on top slowly starts to soften. The scent of a wood fire, a gentle warmth on the tongue, and a well-chilled drink—this moment needs nothing more. Tightly closed and kept in the fridge, the opened jar will last for several weeks for the next plate. To see what other jars Stonewall Kitchen creates, check out the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"276 g","offer_id":53071141962062,"sku":"049HER0062","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-chipotle-aioli-chili-mayo.jpg?v=1750978065"},{"product_id":"rue-traversette-auberginen-creme-90g","title":"Eggplant Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eEggplant cream with Piment d'Espelette from Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's eggplant cream is a caviard d'aubergine made from roasted eggplant, black olives, and garlic, seasoned with a hint of Piment d'Espelette. A vegetarian spread with a smoky depth, as crafted by Stéphane in the south of France—Mediterranean and with a delicate spice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEggplant cream\u003c\/strong\u003e by Rue Traversette is a vegetable spread made of 76 percent roasted eggplant, black olives, garlic, and olive oil, which Stéphane seasons with lemon, bell pepper, and a pinch of Piment d'Espelette. The eggplant provides a creamy depth, the olive adds salt, and the Espelette chili offers a mild, fruity warmth. In France, such a spread is called caviard d'aubergine, and the name is fitting. Unlike many ready-made spreads, it remains chunky enough that you can still identify the eggplant.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted eggplant with a mild heat\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the eggplant cream is dark and creamy; it smells of roasted eggplant, garlic, and smoky depth. The color is a deep brown, the texture soft with a few coarser pieces.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the creamy eggplant, rounded and mild, followed by garlic and black olive, before the Piment d'Espelette leaves a gentle warmth at the end that never stings. Creamy, savory, smoky, with a splash of lemon that keeps everything fresh. While mass-produced pastes often taste only of garlic and oil, here the eggplant remains the star—smoky and well-rounded.\u003c\/p\u003e\n\n\u003ch3\u003eOn flatbread and in a mezze platter\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the eggplant cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and belongs on warm flatbread with sesame, on crackers, or toasted bread.\u003c\/p\u003e\n\u003cp\u003eIn a mezze spread, the eggplant cream sits comfortably between hummus, olives, and flatbread; it enjoys the company. Those who know baba ghanoush will find a French cousin here, without tahini, but with olives and Espelette instead. It makes for a dollop of depth alongside grilled lamb or poultry, and a spoonful stirred into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e turns it into a quick, smoky sauce.\u003c\/p\u003e\n\n\u003cp\u003eAlongside the red \u003ca href=\"\/en\/products\/rue-traversette-rote-paprikacreme-90g\"\u003ebell pepper cream\u003c\/a\u003e, it serves as the dark, savory counterpart. If you enjoy it on its own, add a splash of olive oil and a few sesame seeds, dip in some warm flatbread, and that is all you need. It also works excellently on a bagel with cream cheese or under a fried egg on the weekend.\u003c\/p\u003e\n\n\u003ch3\u003eCaviar d'aubergine from Stéphane's kettle\u003c\/h3\u003e\n\u003cp\u003eThe eggplant cream is cooked at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been roasting and preserving vegetables since 2005.\u003c\/p\u003e\n\u003cp\u003eThe eggplants are roasted until the flesh is soft and smoky before they ever touch the kettle. Caviar d'aubergine is a classic in the south of France, usually simple with garlic and olive oil. Stéphane adds black olives and a trace of Piment d'Espelette, the mild chili from the Basque country, and suddenly the classic takes on its own warmer note. That has been his signature for a good 20 years.\u003c\/p\u003e\n\u003cp\u003eWe have been carrying Stéphane's spreads for over 15 years, back when production was still taking place in a tiny garage. Today, there is a cannery built in 2015 where a small team continues to cook in kettles, with the same attention to detail. The team processes the eggplants, olives, and garlic fresh, batch by batch, not on an assembly line.\u003c\/p\u003e\n\n\u003ch3\u003eOn the mezze platter among the others\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the eggplant cream unfolds its smoky aroma, so take the jar out of the fridge in good time. Once opened, keep it refrigerated and use it within a few days; any leftovers disappear nicely into a vegetable pan or under roasted vegetables. On a mezze platter, it sits well among the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e, right next to the bell pepper and garlic. It pairs just as well with a glass of rosé from the south.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071146058062,"sku":"042RUE007","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-auberginen-creme-90g.jpg?v=1750978205"},{"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":"tartuflanghe-trueffelchips-45g","title":"Truffle Chips – Palatine Tartufo","description":"\u003ch2 id=\"speakable-headline\"\u003ePalatine Tartufo truffle chips, the most elegant way to snack\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eTartuflanghe’s truffle chips are thickly sliced potato chips, fried until golden brown in olive and sunflower oil, and seasoned with salt and real powdered summer truffle, rounded off with aroma – gluten-free, made for aperitivo hour.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003ePalatine Tartufo \u003cstrong\u003etruffle chips\u003c\/strong\u003e from Tartuflanghe are what happens when a Piedmontese truffle manufacturer takes potato chips seriously: thick slices, fried until golden brown in olive and sunflower oil, and dusted fresh from the fryer with salt and powdered black summer truffle (Tuber aestivum). Snacks meet fine food – and both win.\u003c\/p\u003e\n\n\u003ch3\u003eReal truffle, fine aroma\u003c\/h3\u003e\n\n\u003cp\u003eWhat sets these chips apart from supermarket truffle chips is something you can smell the moment you open the bag: they are seasoned with real, powdered summer truffle, supported by aroma – earthy, warm, and surprisingly refined. Tartuflanghe makes no exception to their house rule with these chips: the tuber is the star, everything else serves it.\u003c\/p\u003e\n\n\u003cp\u003eThe craftsmanship also has substance: the potato slices are deliberately cut thick, allowing them to retain their bite and potato flavor – golden brown, crispy, gluten-free. They are fried in a blend of olive and sunflower oil and seasoned immediately after frying, when the warm surface best absorbs the salt and truffle powder. Chips for adults, one might say: less noise, more aroma.\u003c\/p\u003e\n\n\u003ch3\u003eFor aperitivo, guests, and cozy evenings\u003c\/h3\u003e\n\n\u003cp\u003eTheir finest hour comes at aperitivo: a glass of white wine or spumante, a bowl of truffle chips – and the Italian start to the evening is complete. Thanks to their thickness, the chips also hold dips and creams with poise; a lovely touch: a dollop of crème fraîche, a few chives, and some shaved cheese on top.\u003c\/p\u003e\n\n\u003cp\u003eWhen it comes to wine, contrasts are welcome: a fresh, acidic white highlights the earthy truffle aroma, while a creamy sparkling wine turns the snack into a small ceremony. The chips also work surprisingly well with beer – try them with a malty Helles lager, and your cozy night in gets an upgrade.\u003c\/p\u003e\n\n\u003cp\u003eConvenient, too: because the chips are gluten-free, guests with intolerances can tuck in without a second thought – one bowl for everyone, no extra planning required. If you're stocking up for holidays or birthdays, grab two bags; the first one rarely survives the evening.\u003c\/p\u003e\n\n\u003cp\u003eExperience has shown they are emptied faster than any other bowl when guests are around – serve them at an aperitif, and the first \"What are these?\" will immediately fill the room. As a companion in the pantry, we recommend the \u003ca href=\"\/en\/products\/tartuflanghe-trueffelnudeln-tartufissima-n-18-250g\"\u003eTartufissima truffle pasta\u003c\/a\u003e: first chips with a glass, then pasta for dinner, and the truffle evening is perfect.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Montanaro truffle family in Alba\u003c\/h3\u003e\n\n\u003cp\u003eSince 1975, Tartuflanghe has been the go-to address for truffles in Piedmont: founded by Domenica Bertolusso and Beppe Montanaro, whose story began in 1968 with fresh truffles and a Michelin-recognized restaurant in Alba. Today, Stefania and Paolo Montanaro run the house in Piobesi d'Alba as the second generation.\u003c\/p\u003e\n\n\u003cp\u003eThat this family produces chips is no coincidence, but a consequence: if you can dry, grind, and preserve truffles better than almost anyone else, you are entitled to refine snacks as well. Over 50 years of truffle expertise goes into every bag – plus the Italian certainty that enjoyment knows no time of day.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more truffle treasures from the same producer on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page, and savory seasonings for your own kitchen under \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eherbal \u0026amp; seasoned salts\u003c\/a\u003e. Warning: highly addictive! This bag is never half-full for long! A beautiful bowl, a cold drink on the side, and people who appreciate the extraordinary – no evening needs more aperitivo than that.\u003c\/p\u003e\n","brand":"TartufLanghe","offers":[{"title":"45 g","offer_id":53071146975566,"sku":"032WIL3856","price":3.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffelchips.jpg?v=1750978240"},{"product_id":"delouis-fils-senf-mit-feigen","title":"Mustard with figs","description":"\u003ch2 id=\"speakable-headline\"\u003eMustard with Figs, fruity and medium-hot\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMustard with Figs from Delouis is a French fruit mustard from Champsac, in which ripe figs round off the heat without covering it up. A mustard with fruit, not a fig sauce with a mustard note – the difference is in the jar and can be tasted immediately.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMustard with Figs\u003c\/strong\u003e is a medium-hot fig mustard from Maison Delouis, made from mustard seeds, spirit vinegar, water, figs, and salt. With a fruit content of 18.5 percent, it clearly remains a mustard, to which the fig adds sweetness and depth. Anyone expecting a spreadable fruit sauce is grabbing the wrong jar.\u003c\/p\u003e\n\n\u003cp\u003eThe fig brings a dark, almost caramelly sweetness, along with those tiny seeds that crunch quietly between the teeth. Beneath that, the mustard heat continues to work, muffled but alert. It comes after the sweetness, not before it – and this order is exactly what makes it so appealing.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the fig, then the heat\u003c\/h3\u003e\n\u003cp\u003eFruity, spicy, medium-hot – the Mustard with Figs lies exactly in the middle between a Dijon and a chutney.\u003c\/p\u003e\n\u003cp\u003e18.5 percent figs is enough to clearly taste the fruit, and little enough that the seeds remain in charge. The spirit vinegar keeps the sweetness in check, so that nothing becomes sticky. For comparison: the \u003ca href=\"\/en\/products\/koenigskind-feigensenf\"\u003eFig Mustard from Königskind\u003c\/a\u003e works with 60 percent fruit and thus moves noticeably closer to a fruit spread.\u003c\/p\u003e\n\u003cp\u003eBoth have their justification; they simply answer different questions. If you want fruit with a hint of mustard, choose the one with the high fruit content. If you want mustard that responds with fruit, this jar is the right choice. Side by side on a board, you can taste in a single bite what the fruit content makes of it.\u003c\/p\u003e\n\n\u003ch3\u003eWith goat cheese, lamb, and chicken\u003c\/h3\u003e\n\u003cp\u003eIt likes cheese that brings some acidity of its own: fresh goat cheese, aged feta, a strong blue cheese.\u003c\/p\u003e\n\u003cp\u003eWith lamb, it provides the sweet-spicy note that mint usually takes on; with chicken, it turns a simple breast into something for a Sunday dinner. In a vinaigrette made from one teaspoon of mustard, one tablespoon of vinegar, and three tablespoons of oil, the fig carries the salad further than vinegar alone could. On a cheese platter, there’s no need for a spoon – a dollop next to the bread is enough.\u003c\/p\u003e\n\n\u003ch3\u003ePhilippe left the beaten path\u003c\/h3\u003e\n\u003cp\u003e“Move forward and leave the beaten path,” as Philippe Delouis has formulated the motto of his house for decades.\u003c\/p\u003e\n\u003cp\u003eIt explains why, alongside the classic Dijon style, varieties with fruit, herbs, and wine are created in Champsac. As early as 1964, Philippe had pushed through the first apple vinegar made from Limousin apples against resistance, long before anyone asked for it. Anyone who thinks that way eventually arrives at the fig.\u003c\/p\u003e\n\u003cp\u003eIn 2004, at the age of 65, he handed over the reins to the Brabant family and accompanied Gaël for a whole year as he took on the task. For this transition, the house received the \u003ca href=\"https:\/\/www.delouis.com\/historique.html\" rel=\"nofollow\"\u003etransmission d'entreprise du patrimoine vivant\u003c\/a\u003e award in 2007. An award for passing the torch – you have to earn that one first.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty minutes out of the fridge before serving\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for two hours before they are crushed and processed with the house's own vinegar – only then is the fig added.\u003c\/p\u003e\n\u003cp\u003eFeel free to take it out of the fridge twenty minutes before eating, because when cold, the fruit holds back its sweetness and only shows it fully at room temperature. It goes wonderfully with a glass of dry white wine or a cider, because the acidity in the glass catches the sweetness on the spoon.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the jar belongs in the fridge, where it stays for many weeks thanks to the vinegar and fruit, without losing its kick. You can find more varieties in our \u003ca href=\"\/en\/collections\/senf\"\u003eMustard\u003c\/a\u003e category, and more from the land of \"moutarde\" in \u003ca href=\"\/en\/collections\/frankreich\"\u003eFrance\u003c\/a\u003e.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148089678,"sku":"047DAN0001","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-senf-mit-feigen.jpg?v=1750978279"},{"product_id":"delouis-fils-senf-mit-schaumwein","title":"Mustard with sparkling wine","description":"\u003ch2 id=\"speakable-headline\"\u003eMustard with sparkling wine for the festive table\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMustard with sparkling wine from Delouis is a Moutarde au Vin Pétillant from Champsac in the Limousin region, refined with 5 percent sparkling wine. Medium-hot, refined, and made for evenings when a cork is already popping.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMustard with sparkling wine\u003c\/strong\u003e is a French mustard from Maison Delouis made from mustard seeds, spirit vinegar, water, sparkling wine, and salt. Five percent wine might sound like little, but it is exactly the amount needed to take the sharp edges off the heat. What remains is spice in evening attire, in a 100 g jar.\u003c\/p\u003e\n\n\u003cp\u003eWine and mustard have belonged together at this company from the very beginning. Georges Delouis stirred his first mustard from vinegar and wine back in 1885, and if you follow that thread, you eventually end up at the sparkling bottles. The circle closes in the mustard pot.\u003c\/p\u003e\n\n\u003ch3\u003eMore refined than Dijon, without losing its edge\u003c\/h3\u003e\n\u003cp\u003eEven when unscrewing the lid, it smells of mustard seed and a bright, winey trace underneath that escapes the jar first.\u003c\/p\u003e\n\u003cp\u003eThe sparkling wine adds no sweetness, but rather length. On the spoon, the heat hits first, then the wine settles underneath and carries it forward instead of cutting it off. Spicy, creamy, festive—that is how you can grasp this jar, and none of those three words mean tame.\u003c\/p\u003e\n\u003cp\u003eThis is why this mustard tastes rounder than the \u003ca href=\"\/en\/products\/delouis-fils-dijon-senf-extra-scharf\"\u003eDijon mustard extra hot\u003c\/a\u003e from the same house. It has heat, it just presents it more elegantly. If you have guests who like it spicy but don't want a battle, put this jar on the table.\u003c\/p\u003e\n\n\u003ch3\u003eFor roasts, fish, and aged cheese\u003c\/h3\u003e\n\u003cp\u003eIt loves special occasions: the Sunday roast, the Christmas goose, the fish on New Year's Eve.\u003c\/p\u003e\n\u003cp\u003eWhen used to rub a roast before it goes into the oven, it creates a crust that tastes of more than just mustard alone. In a sauce for veal or poultry, a teaspoon is enough to bind the whole thing together. On a cheese board, it likes to stand next to an aged Comté—nutty, salty, dense—and the winey trace catches exactly that.\u003c\/p\u003e\n\u003cp\u003eFor a festive salad vinaigrette, mix a teaspoon of mustard, a tablespoon of vinegar, and three tablespoons of oil; no more effort is needed to make a leaf salad suddenly feel planned. For something fruitier, try the \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-feigen\"\u003emustard with figs\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003ePhilippe searched for the chefs of the world\u003c\/h3\u003e\n\u003cp\u003eWhen Philippe Delouis joined the company in 1964, his first big hit was a vinegar made from Limousin apples that didn't exist before.\u003c\/p\u003e\n\u003cp\u003eTo make it known, he traveled to meet chefs all over the world—not purchasing agents, but people who handle the ingredients themselves. Success proved him right, and the habit stuck: to this day, the recipes from Champsac are found in professional kitchens, not just kitchen cabinets.\u003c\/p\u003e\n\u003cp\u003eIn 1976, Philippe resumed the artisanal mustard production in Champsac, which his father Pierre had let fade away after 1940. This house has been making vinegar for 140 years, and the mustard is both: the oldest and the rediscovered. Much respect.\u003c\/p\u003e\n\u003cp\u003eIn 2004, Philippe handed over the reins to Gaël Brabant, and what remained was the signature style established by Philippe Delouis: recipes conceived in the kitchen, not in the marketing department.\u003c\/p\u003e\n\n\u003ch3\u003eIt doesn't belong in boiling liquid\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for 2 hours before they are crushed and processed with the company's own vinegar; the wine is added at the end to preserve its finesse.\u003c\/p\u003e\n\u003cp\u003eThis is exactly why it does not belong in boiling liquid. Take the sauce off the heat and stir it in only then, otherwise the winey trace for which you chose it will evaporate. Once opened, it keeps for many weeks if refrigerated.\u003c\/p\u003e\n\u003cp\u003eAs a small gift for the turn of the year, it needs no explanation and still makes an impression. Other varieties can be found in our \u003ca href=\"\/en\/collections\/senf\"\u003emustard\u003c\/a\u003e category, and more for the table in \u003ca href=\"\/en\/collections\/saucen-gewuerze\"\u003esauces \u0026amp; spices\u003c\/a\u003e.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148155214,"sku":"047DAN0003","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-fils-dijon-senf-mit-schaumwein.png?v=1785247677"},{"product_id":"delouis-fils-senf-mit-zitrone","title":"Mustard with Lemon","description":"\u003ch2 id=\"speakable-headline\"\u003eLemon Mustard for Fish and Shellfish\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eLemon mustard by Delouis is a medium-hot lemon mustard from Champsac, in which real lemons brighten up the heat. No artificial flavoring, just fruit in a jar – that is why it tastes like zest and not like candy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLemon mustard\u003c\/strong\u003e is a French lemon mustard from Maison Delouis made from mustard seeds, spirit vinegar, water, lemons, and salt. Its 12.5 percent citrus content makes it the brightest jar in our selection and the perfect companion for anything that comes from the water. Summer in a mustard pot, if you will.\u003c\/p\u003e\n\n\u003cp\u003eLemon and mustard are an obvious pair, as both work with acidity, just on different levels. The fruit starts off high, bright and sparkling, while the seeds follow underneath. What results is not a heat that burns, but one that awakens.\u003c\/p\u003e\n\n\u003ch3\u003eLemon lifts, mustard carries\u003c\/h3\u003e\n\u003cp\u003eMedium-hot, bright, citric – this mustard does not push itself to the front; it puts the food in the spotlight.\u003c\/p\u003e\n\u003cp\u003e12.5 percent lemon is enough to take away the heavy note that mustard otherwise brings along. The spirit vinegar covers its back: it provides the base acidity, while the lemon takes care of the aroma. Anyone who tries the straightforward \u003ca href=\"\/en\/products\/bornibus-dijon-senf\"\u003eDijon Mustard by Bornibus\u003c\/a\u003e alongside it will immediately notice how much air the fruit adds.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, eggs, and potato salad\u003c\/h3\u003e\n\u003cp\u003eIt goes well with everything you would cut a lemon for anyway: pan-seared fillet, shrimp, salmon, cold shellfish.\u003c\/p\u003e\n\u003cp\u003eHard-boiled eggs get more character with a thin spread than salt ever could, and it turns a potato salad into a summery dish rather than a heavy one. It also goes wonderfully with chicken, especially when served cold. For one of our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e selections, all you need is bread.\u003c\/p\u003e\n\u003cp\u003eIn a vinaigrette, it replaces part of the lemon you would otherwise squeeze over the salad, and binds the oil at the same time. Stirred into a dip of yogurt and cucumber, it also pairs well with grilled vegetables. In summer, this jar ends up on our table more often than any other from our selection.\u003c\/p\u003e\n\n\u003ch3\u003eGaël Brabant and the Champsac condition\u003c\/h3\u003e\n\u003cp\u003eWhen the Brabant family took over the company in 2004, there was one condition in the contract: Delouis stays in Champsac.\u003c\/p\u003e\n\u003cp\u003eThe village in Haute-Vienne is still the only production site, and the 24 employees from back then have grown to over 70, 40 of whom work in production. The company has grown, but it hasn't moved. \"80 percent of our raw materials are French,\" says Gaël Brabant, and he doesn't mean marketing, but the farmers who supply his mustard seeds.\u003c\/p\u003e\n\u003cp\u003eVinegar has been made in this house for 140 years, and mustard for just under fifty of those years in Champsac. Some companies move to where it is cheaper. This one stayed where it belongs.\u003c\/p\u003e\n\n\u003ch3\u003eTake the pot off the heat first\u003c\/h3\u003e\n\u003cp\u003eThe mustard seeds soak for two hours before being crushed and processed with the company's own vinegar – the lemon is added only afterwards.\u003c\/p\u003e\n\u003cp\u003eNever stir it into a boiling sauce; take the pot off the heat first, because heat quickly turns the fresh fruit bitter. For a quick fish sauce, two spoonfuls of crème fraîche, one teaspoon of this jar, and some chives are all you need.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it keeps for many weeks in the fridge, but slowly loses its lemony perfume – all the more reason not to save it. An opened jar is not a reserve, but an invitation. You can find more varieties in our \u003ca href=\"\/en\/collections\/senf\"\u003emustard\u003c\/a\u003e category.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"100 g","offer_id":53071148548430,"sku":"047DAN0002","price":2.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-senf-mit-zitrone.jpg?v=1750978294"},{"product_id":"senchou-ketchup-mit-piment-despelette","title":"Ketchup with Piment d'Espelette","description":"\u003ch2 id=\"speakable-headline\"\u003eKetchup with Piment d'Espelette and a gentle Basque glow\u003c\/h2\u003e\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Piment d'Espelette Ketchup from Marcel Senchou is a French gourmet ketchup made from sun-ripened tomatoes, refined with mild chili from the Basque country. Not a cloyingly sweet supermarket standard, but slowly simmered craftsmanship – vegan, gluten-free, and without artificial additives.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKetchup with Piment d'Espelette\u003c\/strong\u003e combines fruity French tomatoes with Piment d'Espelette, that Basque chili from the village of Espelette. Just a hint of it, a mere 0.1 percent, provides a gentle, fruity heat that accompanies the tomato flavor rather than overpowering it. Seven ingredients, no coloring, no preservatives – this is what a ketchup tastes like when it takes its origin seriously.\u003c\/p\u003e\u003ch3\u003eFruity, spicy, with a gentle afterglow\u003c\/h3\u003e\u003cp\u003eUpon opening, the scent of ripe, slowly simmered tomatoes rises, and a rich, deep red color reveals itself in the glass. At first, you taste the fruit and a fine, natural sweetness, then the Piment d'Espelette makes its presence felt with a mild warmth that only arrives quietly at the end – fruity, spicy, and calmly piquant.\u003c\/p\u003e\u003cp\u003eThat is the hallmark of this Basque chili: it doesn't burn, it warms. Where other sauces become loud and numb the tongue, the Espelette Ketchup remains conversational, well-rounded, and aromatic, with a heat that even sensitive palates enjoy. The delicate sweetness comes from the tomatoes and a touch of sugar, the freshness from a dash of vinegar – that balance which defines a good ketchup.\u003c\/p\u003e\u003ch3\u003eFor burgers, oven fries, and everything from the grill\u003c\/h3\u003e\u003cp\u003eWith fries, sausages, hot dogs, and homemade burgers, this ketchup is a reliable companion – wherever standard ketchup usually goes, only with significantly more character in the glass. A simple cheese sandwich or scrambled eggs also get a fruity, spicy kick from it.\u003c\/p\u003e\u003cp\u003eIt is essential for crispy oven fries, grilled vegetables, and everything coming off the grill during barbecue season; it even makes a good impression with fondue or raclette on a winter evening. And for those in the mood for Basque cuisine, serve it with piperade, grilled chicken, or a txistorra. If you are looking for a robustly spicy version without heat, reach for the \u003ca href=\"\/en\/products\/zum-heiligen-stein-ketchup-wuerzig\"\u003eKetchup zum Heiligen Stein\u003c\/a\u003e; you can find our entire selection from mild to fiery in our \u003ca href=\"\/en\/collections\/ketchup\"\u003eketchup varieties\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSlowly simmered in southwest France\u003c\/h3\u003e\u003cp\u003e\u003ca href=\"\/en\/collections\/marcel-senchou\"\u003eMarcel Senchou\u003c\/a\u003e stands for ketchups, sauces, and spices from southwest France, the recipes for which have been passed down through generations. The name traces back to the founder Marcel Senchou himself, who once began with fine canned fruit and vegetables. The ripe tomatoes are slowly simmered in kettles – \"mijotées,\" as the French say – so that they develop their full flavor.\u003c\/p\u003e\u003cp\u003eThe Piment d'Espelette grows in just ten municipalities around the Basque village of the same name, where the red pods dry in the sun on house facades in late summer before being ground and carefully measured. The label features the original name: Senchou Pur Ketch'up Piment d'Espelette.\u003c\/p\u003e\u003cp\u003eIt is cooked in a certified workshop, 100 percent natural, and bottled in a 360 ml glass bottle, manufactured according to the producer from 82 percent recycled glass – made by the Compagnie des Pyrénées, which has been cooking at the foot of the Pyrenees in Ariège for over 25 years. This ketchup is also vegan and gluten-free. Quite impressive.\u003c\/p\u003e","brand":"Marcel Senchou","offers":[{"title":"360 g","offer_id":53071148646734,"sku":"049DAN010","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/senchou-ketchup-piment-d-espelette.png?v=1783579384"},{"product_id":"stonewall-kitchen-smoky-barbecue-aioli","title":"Smoky Barbecue Aioli","description":"\u003ch2 id=\"speakable-headline\"\u003eSmoky Barbecue Aioli by Stonewall Kitchen, smoky and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSmoky Barbecue Aioli by Stonewall Kitchen is a creamy mayonnaise that becomes a spreadable barbecue sauce with the addition of tomato, chipotle chili, and liquid smoke. Maple syrup and soy sauce are also added, giving the smoke a savory-sweet foundation typically only found in bottled versions.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSmoky Barbecue Aioli\u003c\/strong\u003e is the smoky burger sauce from Stonewall Kitchen in York, Maine, designed for fries, wedges, and everything off the grill. Canola oil and egg form the mayonnaise, while Dijon mustard, tomato paste, and pepper sauce provide the seasoning, and chipotle and liquid smoke provide the character.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke over egg and oil, with chili underneath\u003c\/h3\u003e\n\u003cp\u003eIt sits thick and creamy on the spoon, light with a reddish-brown tint, and smells of charcoal and warm chili. A spoonful of it holds its shape without running.\u003c\/p\u003e\n\u003cp\u003eCanola oil and egg provide the base for everything that follows, giving it that full, smooth consistency that can be spread with a knife. Tomato paste, apple cider vinegar, and Dijon mustard steer it in the direction of barbecue sauce, while brown sugar and maple syrup round it out. Soy sauce adds a savory depth, like that typically found in a slow-cooked stew. A little pepper sauce with cayenne and garlic adds a touch of heat without overpowering the cream.\u003c\/p\u003e\n\u003cp\u003eThe heat from the chipotle and cayenne pepper remains moderate, tingling in the finish rather than rushing to the front.\u003c\/p\u003e\n\n\u003ch3\u003eThe mayonnaise for burgers, fries, and grilled food\u003c\/h3\u003e\n\u003cp\u003eIts grand stage is anything that tastes of a cookout or street food.\u003c\/p\u003e\n\u003cp\u003eOn a burger, it takes the place of ketchup and mayonnaise in one go; served with fries, wedges, and sweet potatoes, it becomes a dip; and drizzled over pulled pork or hot dogs, it adds a hit of smoke. In a wrap with fried chicken, it binds everything together, and it is always ready to go with onion rings and baked potato wedges.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into cold potatoes, and the salad becomes a side dish that belongs on the grill. It is also quickly at hand for fried chicken from the pan or a handful of crispy nuggets.\u003c\/p\u003e\n\n\u003ch3\u003eChipotle, the smoked jalapeño\u003c\/h3\u003e\n\u003cp\u003eChipotle is a jalapeño that has been allowed to ripen to red on the vine and is then smoked over wood and dried.\u003c\/p\u003e\n\u003cp\u003eIn this process, the green, fresh pod becomes a leathery brown fruit with a deep smoky note and a mild, slowly rising heat. In Mexico, chilies have been preserved this way for centuries, long before barbecue became an American term. At Stonewall Kitchen, chipotle is listed alongside liquid smoke in the ingredients, so the smoky tone comes from two directions.\u003c\/p\u003e\n\u003cp\u003eA little curry and dried red pepper are further down on the same list, giving the cream its warm color. The smoky tone always remains round, never sharp.\u003c\/p\u003e\n\n\u003ch3\u003eA thick dollop next to the fries\u003c\/h3\u003e\n\u003cp\u003eOn burger night with homemade patties, toasted buns, and a bowl of fries, the jar from Stonewall Kitchen sits right in the middle of the table. A thick dollop on the meat, a second one on the side for dipping—no one will miss the grill tonight. Those who like it bolder can stir in a spoonful of barbecue sauce beforehand. Once opened, the jar should be refrigerated and will remain spreadable for several weeks.\u003c\/p\u003e\n\u003cp\u003eFor something milder and garlic-forward, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-roasted-garlic-aioli\"\u003eRoasted Garlic Aioli\u003c\/a\u003e. The entire range can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaise\u003c\/a\u003e, and the rest in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"304 g","offer_id":53071152251214,"sku":"049HER0052","price":15.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-smoky-barbecue-aioli.jpg?v=1750978421"},{"product_id":"rue-traversette-schwarze-olivencreme-90g","title":"Black Olive Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack Olive Cream with Orange Zest from Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe black olive cream from Rue Traversette is a vegetarian tapenade made from 85 percent black olives, refined with capers and the zest of fresh oranges. This is no one-dimensional salty paste, but a tapenade with a fruity twist, just as Stéphane dreams them up in his cannery in the south of France.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlack olive cream\u003c\/strong\u003e from Rue Traversette is a tapenade made from black olives, olive oil, and capers, which Stéphane rounds off with orange zest, a splash of orange juice, and spices. The olive provides depth and saltiness, the orange lifts everything with brightness, and the capers add small, savory accents. A good 8 percent of the jar is orange, and that is exactly what makes the difference compared to ordinary olive tapenade from Provence. In French, it is called Olive noire aux zestes d'oranges.\u003c\/p\u003e\n\n\u003ch3\u003eDark olive and bright orange\u003c\/h3\u003e\n\u003cp\u003eIn the black olive cream, the ripe olive carries the scent of the Mediterranean, followed by the bright freshness of orange and the tang of capers. The color is a deep, matte black, interspersed with fine specks of orange.\u003c\/p\u003e\n\u003cp\u003eAt first, you taste the dark depth of ripe olives, salty and rounded, then the orange zest opens up the flavor, and the capers add small, savory punctuations. Salty, fruity, and lively, without the bitterness that makes some tapenades heavy. While a paste from the supermarket is often just salty, this one remains bright and round, and the texture is coarse enough that you can still feel the olive.\u003c\/p\u003e\n\n\u003ch3\u003eWith lamb, cheese, and on appetizer bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the black olive cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and belongs on every appetizer platter, on crostini, crackers, and toasted bread.\u003c\/p\u003e\n\u003cp\u003eClassically, a tapenade pairs with lamb and goat cheese, but it also works well as a dark element under \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, on fried fish, or with a veal roast. A dollop in a tomato sauce gives the dish depth. Next to the bright \u003ca href=\"\/en\/products\/rue-traversette-artischockencreme-90g\"\u003eartichoke cream\u003c\/a\u003e on the board, it forms a dark counterpart—light next to deep black.\u003c\/p\u003e\n\u003cp\u003eWhen you're in a hurry, stir a spoonful into some olive oil to make a dip for breadsticks and vegetable sticks. Or spread it thinly on sourdough bread with a slice of tomato and a few basil leaves, and your appetizer is ready in minutes.\u003c\/p\u003e\n\n\u003ch3\u003eA classic from Stéphane's cannery\u003c\/h3\u003e\n\u003cp\u003eThe black olive cream is cooked at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been bottling vegetables and herbs since 2005.\u003c\/p\u003e\n\u003cp\u003eThe tapenade is an old classic from Provence, usually salty and made with anchovies. Stéphane leaves out the anchovies, makes it vegetarian, and gives it a bright, surprising twist with orange. That is his signature: for over 20 years, the former cork merchant has been taking well-known recipes and evolving them, sometimes with citrus fruits, sometimes with a pepper that hardly anyone else uses.\u003c\/p\u003e\n\u003cp\u003eWe visited Stéphane in his village over 15 years ago and were among the first to bring his spreads to Germany. The tiny garage from back then has long since become a cannery built in 2015, where a team of ten works, but the cooking is still done in kettles rather than on an assembly line.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful on warm baguette is enough\u003c\/h3\u003e\n\u003cp\u003eThe tapenade unfolds its full aroma at room temperature, so take the jar out of the fridge in good time. After opening, keep it refrigerated and consume within a few days. The tapenade pairs naturally with a bold red wine from the south; a spoonful on a warm baguette is enough. Those who appreciate the full range of this classic should try the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e, from eggplant to bell pepper.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071156248910,"sku":"042RUE003","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-schwarze-olivencreme-90g.jpg?v=1750978453"},{"product_id":"rue-traversette-knoblauchcreme-90g","title":"Garlic Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eGarlic cream with black pepper from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe garlic cream from Rue Traversette is a vegetarian spread made from 82 percent garlic, olive oil, and black pepper. Creamy and fragrant, mild rather than pungent, because Stéphane carefully simmers the garlic until only the round, warm aroma remains.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGarlic cream\u003c\/strong\u003e from Rue Traversette is a savory paste made from 82 percent garlic, olive oil, salt, and black pepper, rounded off with a splash of vinegar. Through gentle simmering, the garlic loses its raw pungency and becomes creamy, sweet, and fragrant. In France, it is known as \"Ail au poivre.\" For anyone who loves garlic, a spoonful replaces an entire clove, with no peeling, chopping, or pressing required.\u003c\/p\u003e\n\n\u003ch3\u003eMild garlic, simmered to creaminess\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the garlic cream is light and creamy; it has an intense garlic aroma, but it is warm and rounded, not sharp. The color is ivory, the texture spreadable with a bit of substance. There is no comparison to a raw clove that stings the mouth; here, everything is soft, warm, and rounded.\u003c\/p\u003e\n\u003cp\u003eThe gentle simmering takes away the garlic's raw sharpness, leaving behind a mild sweetness that is subtly underscored by the black pepper. Creamy, savory, aromatic, with a splash of vinegar that keeps everything fresh. This preserves the garlic's beautiful aroma without the aftertaste lingering all day, and where raw garlic can easily dominate, this cream remains pleasantly in the background.\u003c\/p\u003e\n\n\u003ch3\u003eFor garlic bread, with meat, and in sauces\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the garlic cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, turning a slice of baguette into garlic bread in seconds. Add a little butter, put it in the oven for a moment, and the kitchen smells just like a trattoria.\u003c\/p\u003e\n\u003cp\u003eOne spoonful replaces a whole clove: stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, into a salad dressing, into hummus or an aioli, or into a marinade for grilled meat. It goes just as well with lamb, beef, and poultry as it does with Mediterranean roasted vegetables. It also adds instant depth to mashed potatoes or bruschetta, and on toasted bread with a marinated anchovy, it is a little classic.\u003c\/p\u003e\n\u003cp\u003eWhen you have guests, stir it with a little olive oil and lemon for a quick dip, or spread it on a mezze board next to the \u003ca href=\"\/en\/products\/rue-traversette-auberginen-creme-90g\"\u003eaubergine cream\u003c\/a\u003e. It enjoys bold neighbors.\u003c\/p\u003e\n\n\u003ch3\u003eSimmered at Rue Traversette in the Languedoc\u003c\/h3\u003e\n\u003cp\u003eThe garlic cream is made at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been making much out of a few ingredients since 2005. He is picky about his garlic because it is meant to play the leading role here, not just provide seasoning.\u003c\/p\u003e\n\u003cp\u003eThe ingredient list is short: garlic, olive oil, salt, black pepper, a splash of vinegar—nothing else is needed. Slow simmering makes the paste creamy without any tricks, because good garlic does not tolerate shortcuts. Such honesty has been Stéphane’s signature for over 20 years, starting in a tiny garage in the Hérault after he previously sold corks to the local winemakers.\u003c\/p\u003e\n\u003cp\u003eWe have carried his spreads for over 15 years, ever since those early days in that very same garage. Today, there is a cannery built in 2015 where a small team continues to cook in kettles, with the same eye for detail as on the very first day.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful in warm olive oil makes garlic oil\u003c\/h3\u003e\n\u003cp\u003eThe garlic cream is easier to spread at room temperature, so take the jar out of the cold shortly before use. After opening, keep it refrigerated and use it up within a few days. For a quick garlic oil, stir a spoonful into warm olive oil—delicious with pasta or focaccia.\u003c\/p\u003e\n\u003cp\u003eIt works just as well with grilled steak or stirred into herb butter. Beside grilled meat and fresh bread, it feels right at home among the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e, from aubergine to bell pepper.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071156314446,"sku":"042RUE005","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-knoblauch-creme-ail.jpg?v=1750978456"},{"product_id":"stonewall-kitchen-sriracha-aioli-bbq-mayo","title":"Sriracha Aioli - BBQ Mayo","description":"\u003ch2 id=\"speakable-headline\"\u003eSriracha Aioli by Stonewall Kitchen, spicy and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSriracha Aioli by Stonewall Kitchen is a spicy mayonnaise stirred with plenty of Thai Sriracha sauce. A spoonful is enough to add fire to fries, sushi, or a burger, and the creamy base carries the heat instead of letting it burn.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSriracha Aioli\u003c\/strong\u003e is the fiery mayonnaise from Stonewall Kitchen in Maine in the northeastern USA, made for sushi, seafood, and anything off the grill. Sriracha is a Thai sauce made from red chili, garlic, sugar, and vinegar, and that is exactly what sets the tone here.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, creamy, with a hint of garlic\u003c\/h3\u003e\n\u003cp\u003eIt is creamy and thick on the spoon, light with an orange-red tint, and smells of chili and garlic. It stands out immediately on light bread and stays exactly where it belongs.\u003c\/p\u003e\n\u003cp\u003eThe mayonnaise provides the full, rich foundation, and the Sriracha determines everything else: fiery, slightly sweet, with the garlic-forward seasoning for which it is known. The heat is distinct and comes quickly, but remains well-rounded and retains its fruitiness. A single dollop is enough to bring an entire plate to life.\u003c\/p\u003e\n\u003cp\u003eDespite the heat, you can taste the chili, its fruitiness, and the garlic, rather than just the pure heat.\u003c\/p\u003e\n\n\u003ch3\u003eThe mayo for sushi, shrimp, and burgers\u003c\/h3\u003e\n\u003cp\u003eIts stage is anything that can handle a fiery companion.\u003c\/p\u003e\n\u003cp\u003eIt is just as ready for sushi and sashimi as it is for shrimp and seafood; on a burger, it takes the place of ketchup. It becomes a dip for fries and sweet potatoes, and in a wrap with fried chicken, it adds both heat and creaminess. It is a natural addition to fried rice and stuffed gyoza.\u003c\/p\u003e\n\u003cp\u003eA spoonful stirred into an Asian noodle stir-fry gives the entire dish fire and depth. If you prefer it milder, mix it with a little yogurt or plain mayonnaise. Spread over a hot dog or baked sweet potato wedges, it turns a side dish into the main event.\u003c\/p\u003e\n\n\u003ch3\u003eSriracha comes from the town of Si Racha\u003c\/h3\u003e\n\u003cp\u003eSriracha is named after the Thai coastal town of Si Racha on the Gulf of Thailand. The town is located southeast of Bangkok, where fish and seafood are staples on every table.\u003c\/p\u003e\n\u003cp\u003eThat is where the chili sauce originally emerged for the harbor food stalls, and from there it has reached the world—first Asia, then America, and now German kitchens as well. Its hallmark is the combination of fire, garlic, and a slight sweetness that keeps the whole thing balanced.\u003c\/p\u003e\n\u003cp\u003eAt Stonewall Kitchen, it sits on a mayonnaise base, which takes the harshness out of the heat without sapping its strength. This is how Stonewall Kitchen turns a spicy sauce into an aioli that remains suitable for everyday use, even if no one at the table wants to suffer.\u003c\/p\u003e\n\n\u003ch3\u003eA streak over homemade maki\u003c\/h3\u003e\n\u003cp\u003eOn a sushi night, homemade maki and a few fried shrimp are on the table, and it sits right in the middle. A streak over the roll, along with a little soy sauce, turns a bite-sized snack into a little firework display. Kept chilled, the opened cream will keep in the refrigerator for several weeks. If you don't like raw fish, try it with grilled vegetables and a dollop of this.\u003c\/p\u003e\n\u003cp\u003eThings get smokier and milder with the \u003ca href=\"\/en\/products\/stonewall-kitchen-chipotle-aioli-chili-mayo\"\u003eChipotle Aioli\u003c\/a\u003e. You can see both under \u003ca href=\"\/en\/collections\/stonewall-kitchen-aioli-mayonnaise\"\u003eAioli and Mayonnaise\u003c\/a\u003e and in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"290 g","offer_id":53071157264718,"sku":"049HER0051","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-sriracha-aioli-bbq-mayo.jpg?v=1750978485"},{"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":"stekovics-salzgurken","title":"Pickles","description":"\u003ch2 id=\"speakable-headline\"\u003eSalt-cured pickles by Erich Stekovics, lacto-fermented\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSalt-cured pickles by Erich Stekovics ripen in a brine with garlic instead of being preserved in vinegar. Lactic acid bacteria do the work, giving the pickles a round, natural acidity that requires no sugar at all in the jar.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSalt-cured pickles\u003c\/strong\u003e are the fermented cucumbers from Erich Stekovics of Lake Neusiedl, the shallow steppe lake in Burgenland; they are golden-green, swimming in a slightly cloudy brine, and offer a firm crunch. The large jar is designed for a family and is perfect for a hearty snack or as a side at a barbecue.\u003c\/p\u003e\n\n\u003ch3\u003eRound acidity instead of sharp vinegar\u003c\/h3\u003e\n\u003cp\u003eThe first bite sounds different than with a pickled cucumber—firmer and juicier—and the acidity is broad rather than sharp. It feels deeper and more organic because it developed within the jar rather than being poured in.\u003c\/p\u003e\n\u003cp\u003eThe garlic provides the savory base note, the salt holds the fruit together, and that completes the ingredient list. The slight cloudiness is part of the process and is not a flaw in the batch.\u003c\/p\u003e\n\u003cp\u003eEach piece turns out a little differently—sometimes firmer, sometimes spicier—depending on how it grew on the vine. The skin remains a vibrant green and yields significantly when bitten into.\u003c\/p\u003e\n\u003cp\u003eErich Stekovics prepares them raw in the brine, which is why the fruit retains its core and the crunch remains even after months. Anyone looking for this round acidity instead of a sharp vinegar note will recognize the difference immediately.\u003c\/p\u003e\n\n\u003ch3\u003eFor a snack, a burger, or in a salad\u003c\/h3\u003e\n\u003cp\u003eTake a whole pickle with a hearty snack; its acidity will refresh the palate between bites of bacon and mountain cheese.\u003c\/p\u003e\n\u003cp\u003eFinely chopped, they belong in a potato salad, a remoulade, or a tartare, where they provide both freshness and crunch. In a burger, they replace any sweet pickle and stand up well against the meat. For a sausage sandwich, slice them thinly lengthwise so the acidity is distributed across the entire surface.\u003c\/p\u003e\n\u003cp\u003eAlongside roasted meat or a hearty soup, they act like a refreshing glass of cold water. Keep the opened jar in the fridge and make sure the brine covers everything, and the last pieces will remain just as firm as the first.\u003c\/p\u003e\n\n\u003ch3\u003eWhat actually happens in the brine\u003c\/h3\u003e\n\u003cp\u003eSalt and water are the entire foundation; everything else is done by the lactic acid bacteria that live on the skin anyway. They transform the cucumber's sugar into lactic acid, and this acid preserves the vegetables without needing a single drop of vinegar.\u003c\/p\u003e\n\u003cp\u003eThe salt regulates the process by holding back unwanted germs and letting the lactic acid bacteria do their work. It takes two weeks for the brine to become cloudy and the flavor to transition. Erich Stekovics pickles the cucumbers fresh from the field, because stored produce turns soft in brine.\u003c\/p\u003e\n\u003cp\u003eFinally, they are pasteurized so the process stops and the flavor remains consistent for months. This brings a method to the shelf that existed in every cellar in Burgenland long before the invention of the tin can. The process is as old as food preservation itself and required neither refrigeration nor sugar.\u003c\/p\u003e\n\n\u003ch3\u003eA large jar for the whole table\u003c\/h3\u003e\n\u003cp\u003eWhen several people are digging in, the family-sized portion is the right choice. It covers your supplies for a barbecue with guests, and whatever is left over keeps perfectly. Further jars from Erich Stekovics can be found among the \u003ca href=\"\/en\/collections\/stekovics-eingelegtes-raritaeten\"\u003erarities\u003c\/a\u003e, including the tiny \u003ca href=\"\/en\/products\/stekovics-melothria-gurken\"\u003eMelothria cucumbers\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eContent 1,000 ml – Drained weight 600 g\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"1,000 mL \/ 600 g","offer_id":53071167717710,"sku":"042STE0027","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-salzgurken.jpg?v=1750978756"},{"product_id":"stonewall-kitchen-major-greys-chutney","title":"Major Grey's Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eMajor Grey's Chutney by Stonewall Kitchen, fruity and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eMajor Grey's Chutney by Stonewall Kitchen is a British-Indian style mango chutney featuring apples, raisins, and candied ginger. Curry and a touch of cayenne pepper provide the spice, red wine vinegar adds acidity, and the mango remains in soft, distinct pieces.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMajor Grey's Chutney\u003c\/strong\u003e is the fruity mango chutney from Stonewall Kitchen in York on the coast of Maine, intended for cheese boards, curries, and roasted meats. Mango is the first ingredient on the list, followed by cane sugar, onions, red bell peppers, and apples. The heat remains mild.\u003c\/p\u003e\n\n\u003ch3\u003eChunks of mango, candied ginger, a hint of curry\u003c\/h3\u003e\n\u003cp\u003eIt appears golden brown and clearly chunky in the jar, and upon opening it, the fragrance of ripe fruit and curry rises. The color ranges from amber to dark brown, depending on how many raisins end up on the spoon.\u003c\/p\u003e\n\u003cp\u003eThe mango provides a full, warm sweetness, while apples and raisins add a second, darker layer of fruit underneath. Candied and ground ginger provide the characteristic warmth, while curry and a little cayenne pepper give it depth. Red wine vinegar and a splash of lime keep the sweetness in check.\u003c\/p\u003e\n\u003cp\u003eThe heat tickles rather than burns, and the pieces remain firm to the bite instead of disintegrating into mush.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese, curry, and roasted chicken\u003c\/h3\u003e\n\u003cp\u003eIts primary place is on the cheese board, but the kitchen has much more in store for it.\u003c\/p\u003e\n\u003cp\u003eStrong cheese, a chicken curry, or roasted meat can stand up to it; on a cracker, it is best with a little cream cheese underneath. Stirred into mayonnaise, it becomes a sandwich spread; with crème fraîche, a dip for raw vegetables; and stirred into warm rice, a quick sauce. On a burger with goat cheese or in a chicken wrap, it makes just as fine an impression.\u003c\/p\u003e\n\u003cp\u003eWith cold roast, grilled halloumi, and charcuterie, a spoonful adds both sweetness and spice at once. It belongs with Indian rice dishes anyway, where it mellows the spice and provides a sweet contrast.\u003c\/p\u003e\n\n\u003ch3\u003eThe officer who gave the chutney its name\u003c\/h3\u003e\n\u003cp\u003eThe word chutney comes from the Hindi \"chatni,\" meaning a cooked-down paste of fruit, spices, and vinegar.\u003c\/p\u003e\n\u003cp\u003eBritish officers brought the idea home from India in the nineteenth century, where it became a staple condiment for cold dishes. Legend has it that Major Grey was one of them—an officer with a penchant for the sweet and spicy mango—though there is no historical record of him. Candied ginger was the traditional way at the time to preserve the heat of the root while keeping it mild.\u003c\/p\u003e\n\u003cp\u003eSince then, his name has stood for a whole category: mild and fruity, with ginger and vinegar. At Stonewall Kitchen, the ginger appears in the jar twice—candied for sweetness and ground for warmth—ensuring that Stonewall Kitchen's chutney remains mild enough for any table.\u003c\/p\u003e\n\n\u003ch3\u003eWith aged cheddar and a glass of red\u003c\/h3\u003e\n\u003cp\u003eAn evening cheese board is its home; a spoonful with aged cheddar or pungent blue cheese, accompanied by a glass of robust red wine. The next day, any leftovers are perfect for a chicken sandwich. Once opened, it stays good for several weeks when kept refrigerated. If you prefer it warm, stir a spoonful into a hot sauce just before taking it off the stove.\u003c\/p\u003e\n\u003cp\u003eThings get sharper and darker with the \u003ca href=\"\/en\/products\/stonewall-kitchen-apple-cranberry-chutney\"\u003eApple Cranberry Chutney\u003c\/a\u003e. These can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-chutney-zwiebel-konfituere\"\u003echutney and onion jam\u003c\/a\u003e as well as in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen product range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"241 g","offer_id":53071178432846,"sku":"049HER0001","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-major-greys-chutney-i.jpg?v=1750978973"},{"product_id":"stonewall-kitchen-apple-cranberry-chutney","title":"Apple Cranberry Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eApple Cranberry Chutney by Stonewall Kitchen, fruity and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eApple Cranberry Chutney by Stonewall Kitchen is a chunky chutney made of apples, onions, and cranberries, seasoned with ginger, mustard seeds, and curry. The cranberry balances the sweetness of the apple with its tartness, while dried apricots and raisins round out the flavor profile.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple Cranberry Chutney\u003c\/strong\u003e is a fruity, tart chutney from Stonewall Kitchen in York, Maine, crafted for cheese, cold roasts, and poultry. Apples are the primary ingredient, and cranberries make up nearly a fifth of the blend. Balsamic vinegar adds a sharp edge.\u003c\/p\u003e\n\n\u003ch3\u003eSweet fruit, tart berry, warm spices\u003c\/h3\u003e\n\u003cp\u003eDeep red and distinctly chunky, it sits in the jar with whole pieces of fruit and carries the scent of ginger and curry.\u003c\/p\u003e\n\u003cp\u003eThe apple provides fully ripened sweetness, the cranberry provides a tart acidic counterpoint, and raisins and dried apricots nestle in between. Ginger and mustard seeds lend warmth, curry provides depth, and a hint of smoked chili powder leaves a subtle smoky trail. Balsamic and apple cider vinegar draw the line where the sweetness ends. Stonewall Kitchen includes whole mustard seeds in the jar, which provide an occasional textural pop.\u003c\/p\u003e\n\u003cp\u003eThere is nothing smooth about this texture; the fruit remains fruit, and the spoon always finds a whole chunk.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the cheese board to the sandwich\u003c\/h3\u003e\n\u003cp\u003eWhile it is a classic pairing for bold cheeses, cold dishes have even more in store for it.\u003c\/p\u003e\n\u003cp\u003eSpicy alpine cheese and aged cheddar, cold roasts, or boiled ham provide the perfect base; it also works well on crackers with a dollop of cream cheese. A spoonful stirred into gravy adds a fruity note, and mixed with cream cheese, it creates a spread for baguette.\u003c\/p\u003e\n\u003cp\u003eIt is equally excellent with fried poultry, burgers, or Christmas goose. A spoonful next to a terrine completes the plate. It also brings the necessary sweetness to balance the richness of game pâté or fried black pudding slices.\u003c\/p\u003e\n\n\u003ch3\u003eThe berry that floats at harvest time\u003c\/h3\u003e\n\u003cp\u003eThe cranberry is a North American bog berry that grows on sandy peatlands in New England and Canada.\u003c\/p\u003e\n\u003cp\u003eFor the harvest, the fields are flooded; because the berries contain small air pockets, they rise to the surface and can be skimmed off. Raw, they are so tart that they are almost always cooked with sugar, and this very tartness is what a chutney needs as a counterbalance. They have long been a staple on tables there, where they are served with poultry and roasts.\u003c\/p\u003e\n\u003cp\u003eAt Stonewall Kitchen, the berry is paired with apples from the same corner of the world. For a company in Maine, both are practically on the doorstep, and you can taste that these are two neighbors coming together in one jar.\u003c\/p\u003e\n\n\u003ch3\u003eFruity spice shines at room temperature\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the fruit and berry reveal their full spice profile; when cold from the refrigerator, much of that remains hidden. An evening cheese board, a glass of bold red wine, and a spoonful on a spicy cheese: sweet, tart, and warm in the finish. Once opened, it stays fresh for several weeks in the refrigerator. If you are expecting guests, take it out half an hour early so it can warm up.\u003c\/p\u003e\n\u003cp\u003eFor something milder and more tropical, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-major-greys-chutney\"\u003eMajor Grey's Chutney\u003c\/a\u003e. Both can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-chutney-zwiebel-konfituere\"\u003echutney and onion jam\u003c\/a\u003e, with the rest of our selection in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"241 g","offer_id":53071178662222,"sku":"049HER0002","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-apple-cranberry-chutney-241g.jpg?v=1750978976"},{"product_id":"the-original-australian-tomato-ketchup-for-grownups","title":"Tomato Ketchup for Grown-Ups","description":"\u003ch2 id=\"speakable-headline\"\u003eTomato Ketchup for Grownups with Jalapeño Heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tomato Ketchup for Grownups by The Original Australian is a fruity, spicy ketchup made from sun-ripened tomatoes and jalapeños, with a subtle smoky note. The grown-up answer to sweet children's ketchup, for fries, burgers, and everything off the grill.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTomato Ketchup for Grownups\u003c\/strong\u003e is a \u003cstrong\u003espicy ketchup\u003c\/strong\u003e in The Original Australian range, created according to the recipes of Australian chef Garry Sullivan. Sun-ripened tomatoes meet jalapeño chilies and selected spices, accompanied by a fine smoky depth. A ketchup that tastes of more than just sugar.\u003c\/p\u003e\n\n\u003ch3\u003eFruity tomato, jalapeño, and a touch of smoke\u003c\/h3\u003e\n\u003cp\u003eFirst you taste the ripe tomato, then the jalapeño heat arrives, with a faint smoky note underneath.\u003c\/p\u003e\n\u003cp\u003eWhere the usual ketchup is primarily sweet, this one keeps the sweetness brief and follows up with spice. The jalapeños bring a medium green fire that isn't overwhelming, but is definitely there. The consistency remains thick and velvety, as a ketchup should be, just with more to say.\u003c\/p\u003e\n\u003cp\u003eIn the end, it’s more than just a red blob: a spicy ketchup with character that remains exciting even straight off the spoon. Fruity, spicy, smoky – that is how grown-up ketchup tastes.\u003c\/p\u003e\n\n\u003ch3\u003eFor fries, burgers, and hot dogs\u003c\/h3\u003e\n\u003cp\u003eThe Tomato Ketchup for Grownups likes everything you would usually dip in sweet ketchup: fries, onion rings, burgers, hot dogs, and finger food. It is the dip that gives a simple snack some attitude.\u003c\/p\u003e\n\u003cp\u003eIt tastes especially good with crispy fries and bratwurst, where its heat wakes up the fatty flavors. It turns a simple currywurst into one for adults and adds depth to stirred sauces or stews. It also finds its place with scrambled eggs or in a wrap. If you like it smoky-mild, try the \u003ca href=\"\/en\/products\/the-original-australian-awesome-steak-sauce-250ml\"\u003eAwesome Steak Sauce\u003c\/a\u003e; you can find more red temptation in our \u003ca href=\"\/en\/collections\/ketchup\"\u003eketchup varieties\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA ketchup that has grown up\u003c\/h3\u003e\n\u003cp\u003eThe Original Australian is the barbecue sauce brand of Australian chef Garry Sullivan, whose recipes have been in development since the 1980s.\u003c\/p\u003e\n\u003cp\u003eThe name is a tongue-in-cheek promise: this ketchup has left the kids' table. Garry, who opened his first restaurant in 1976 and collected awards for his sauces in the USA and Canada, gives it the seasoning of a chef, not a sugar factory. After all, a chef doesn't do things by halves, even when it comes to ketchup.\u003c\/p\u003e\n\u003cp\u003eIts trademark remains the crocodile, which has stood for Australian casualness since the 1986 box-office hit. In 2015, his work earned him the rare \"Black Hat\" honorary title, but he has preferred to convince through the plate for over 25 years. You can find more from his kitchen among the \u003ca href=\"\/en\/collections\/the-original-australian\"\u003ebarbecue sauces from The Original Australian\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBurger dip with mayonnaise and lime\u003c\/h3\u003e\n\u003cp\u003eFor a quick burger dip, stir 50 ml of ketchup with a bit of mayonnaise and a squeeze of lime, and you have a spicy sauce with bite. It also works well as a base for a homemade barbecue sauce with a bit of brown sugar and smoked salt, or you can just go straight for the ready-made \u003ca href=\"\/en\/products\/the-original-australian-bbq-sauce-355ml\"\u003eBBQ Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 355 ml bottle will season many a grill night, and a dab on a cheese toast will make even adults grin. Once opened, it belongs in the fridge, where it keeps for a long time. It’s not for kids – for everyone else, it’s a minor revelation.\u003c\/p\u003e","brand":"The Original Australian","offers":[{"title":"12 fl oz","offer_id":53071187312974,"sku":"049ALL0011","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/original-australian-ketchup-grownups.jpg?v=1750979158"},{"product_id":"gavottes-crperolles-kaese-nuss-110g","title":"Cheese \u0026 Walnut Savory Crepes – Cheese Pastries","description":"\u003ch2 id=\"speakable-headline\"\u003eCrêpe Apéritive with Mountain Cheese and Walnut, savory and nutty\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Crêpe Apéritive Fromage \u0026amp; Noix by Gavottes fills the paper-thin Breton crêpe roll with French mountain cheese and walnut. A savory cheese pastry for the apéro, nutty-mild and well-rounded in flavor – the gentlest of the three cheese varieties.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrêpe Apéritive Fromage \u0026amp; Noix\u003c\/strong\u003e is the nutty variation of the savory rolls: a crispy, multi-layered pastry shell filled with creamy mountain cheese from the French Jura and fine walnut. In a 110g box, it is an apéro snack that is milder than the bold Roquefort and more rounded than the sharp Cheddar. Nutty, creamy, crispy—this is how cheese and nut taste in their lightest form.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, creamy, delicately savory\u003c\/h3\u003e\n\u003cp\u003eAs you bite in, the thin crêpe crunches, then comes the filling: creamy mountain cheese underscored by the delicate bitterness of the walnut.\u003c\/p\u003e\n\u003cp\u003eThe mountain cheese from the Jura tastes mild and savory, reminiscent of alpine meadows and hay, while the walnut adds a warm, slightly tart note. Together, they create a well-rounded, comforting savoriness that is less intense than Roquefort but has more character than many a mild snack. Crispy on the outside, creamy on the inside—that's how one roll after another disappears.\u003c\/p\u003e\n\u003cp\u003eThe combination of cheese and nut is an old friend on every cheese board, and here it is captured in a feather-light pastry. Anyone who loves cheese and walnut on bread will find the same harmony in these rolls, only crispy and without the crumbs. Take two or three pieces and you’ll have a touch of autumn on your tongue, regardless of the season.\u003c\/p\u003e\n\n\u003ch3\u003eFor wine, grapes, and sociable evenings\u003c\/h3\u003e\n\u003cp\u003eMountain cheese and walnut pair well with bolder wines: a full-bodied white, a light red, or a glass of cider from Brittany.\u003c\/p\u003e\n\u003cp\u003eServe the rolls for an \u003ca href=\"\/en\/collections\/aperitif\"\u003eapéro\u003c\/a\u003e alongside grapes, figs, and a little honey; the sweetness plays wonderfully with the nutty note. They are also right at home with a piece of aged cheese or on a charcuterie board. If you like variety, place the \u003ca href=\"\/en\/products\/gavottes-crperolles-cheddar-110g\"\u003eCrêpe Apéritive Cheddar\u003c\/a\u003e and the bold \u003ca href=\"\/en\/products\/gavottes-crperolles-roquefort-110g\"\u003eRoquefort\u003c\/a\u003e beside them. Put a bowl of them on the table and you will see how quickly they are snatched up.\u003c\/p\u003e\n\u003cp\u003eThis turns three boxes into a small selection of cheese pastries that enriches any aperitif. For New Year's Eve, a birthday, or simply after work, it is a savory pleasure that disappears quickly. And when guests arrive, the box is ripped open in a flash—and just as quickly empty again.\u003c\/p\u003e\n\n\u003ch3\u003eBreton crêpe artistry, nuttily filled\u003c\/h3\u003e\n\u003cp\u003eThe Crêpe Apéritive comes from Gavottes, the Breton bakery that has been baking and rolling paper-thin crêpes for over a hundred years.\u003c\/p\u003e\n\u003cp\u003eGavottes became famous for the sweet Crêpe Dentelle from Quimper. In 2016, the brand applied its expertise to savory rolls, filling them with cheese—sometimes mild, like this mountain cheese and walnut variety, and sometimes bold, like the Roquefort. Mountain cheese and walnut is among the mildest fillings in the series, a great entry point for those who like it savory but not too overpowering. They are baked in Brittany, where Gavottes is part of the traditional bakery Loc Maria Biscuits, and where these fine crêpes are still produced in their own facilities to this day.\u003c\/p\u003e\n\u003cp\u003eThus, the Crêpe Apéritive Fromage \u0026amp; Noix combines Breton craftsmanship with the classic duo of cheese and nut. The entire \u003ca href=\"\/en\/collections\/gavottes\"\u003eGavottes assortment\u003c\/a\u003e invites you to sample, from the pure Crêpe Dentelle to the three savory varieties. Anyone who works their way through all three will quickly find their favorite.\u003c\/p\u003e","brand":"Gavottes","offers":[{"title":"110 g","offer_id":53071189016910,"sku":"032DAN0001","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/millcrepes-creperolles-kaese-nuss.jpg?v=1750979208"},{"product_id":"gavottes-crperolles-roquefort-110g","title":"Roquefort Aperitif Crepe – Cheese Pastry","description":"\u003ch2 id=\"speakable-headline\"\u003eCrêpe Apéritive Roquefort, savory cheese biscuits with blue cheese\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eStrong, tangy, unmistakable: Gavottes' Crêpe Apéritive Roquefort fills the paper-thin Breton crêpe rolls with creamy blue cheese. A savory cheese biscuit for the apéro, for those who like their cheese a little bolder.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrêpe Apéritive Roquefort\u003c\/strong\u003e are crispy, filled crêpe rolls with a filling made from French Roquefort, the famous blue cheese. The multi-layered pastry shell is feather-light, while the filling is robust, salty, and piquant. In a 110g box, they are a flavorful alternative to chips and snacks, made for an aperitif with character. A cheese for the seasoned palate, packed into a pastry that is light and crispy in the hand.\u003c\/p\u003e\n\n\u003ch3\u003eStrong cheese in a feather-light shell\u003c\/h3\u003e\n\u003cp\u003eFirst, the thin crêpe crunches, then the Roquefort hits with full force: salty, tangy, with the typical piquancy of blue cheese.\u003c\/p\u003e\n\u003cp\u003eThe blue mold brings exactly that savory sharpness one expects from a good Roquefort, though tamed here by the buttery, airy shell. This turns the intense cheese into a snack that tastes bold without being overpowering. Those who love blue cheese will find it hard to put these rolls down. Take one, close your eyes for a moment, and you have the flavors of a French cheese board in a single bite.\u003c\/p\u003e\n\u003cp\u003eOne or two pieces are enough to awaken the palate, and the next sip of wine will naturally follow. A sip of water between two rolls ensures the next bite tastes as fresh as the first. The Crêpe Apéritive Roquefort is not for the faint of heart, but a little feast for lovers of strong cheese.\u003c\/p\u003e\n\n\u003ch3\u003eFor robust wine and social gatherings\u003c\/h3\u003e\n\u003cp\u003eRoquefort and sweetness are an old classic: these rolls go just as well with a noble sweet wine as with a full-bodied red.\u003c\/p\u003e\n\u003cp\u003eServe them for an \u003ca href=\"\/en\/collections\/aperitif\"\u003eaperitif\u003c\/a\u003e with a glass of port, Sauternes, or a bold red wine; the sweetness and the tang play off each other beautifully. They are also at home with a dark beer or on a cheese board alongside grapes and walnuts. Add a dollop of honey or a slice of ripe pear, and the snack almost becomes a small course. And for those who prefer something milder, place the \u003ca href=\"\/en\/products\/gavottes-crperolles-cheddar-110g\"\u003eCrêpe Apéritive Cheddar\u003c\/a\u003e alongside.\u003c\/p\u003e\n\u003cp\u003eThis creates an instant little cheese selection for snacking, without the need for knives or boards. For New Year's Eve and every social gathering, these savory rolls are a crowd-pleaser that your guests won't soon forget. For a spontaneous evening for two, half a box and a good glass of wine are all you need.\u003c\/p\u003e\n\n\u003ch3\u003eBreton craftsmanship, savory design\u003c\/h3\u003e\n\u003cp\u003eThe Crêpe Apéritive comes from Gavottes, the Breton bakery behind the famous Crêpe Dentelle.\u003c\/p\u003e\n\u003cp\u003eWhat Gavottes has mastered for over a hundred years is the paper-thin baking and rolling of crêpe dough. In 2016, the brand brought this art into the savory world, filling the delicate rolls with cheese instead of sugar for the first time; Roquefort was there from the beginning. They are baked in Brittany, where Gavottes is part of the traditional bakery Loc Maria Biscuits, and the delicate crêpes are still produced in their own facilities to this day. The fact that such a strong cheese can fit into such a delicate shell is exactly the little trick that this manufacturer has mastered.\u003c\/p\u003e\n\u003cp\u003eIn addition to Roquefort, the rolls are also available with English Cheddar and with \u003ca href=\"\/en\/products\/gavottes-crperolles-kaese-nuss-110g\"\u003eAlpine cheese and walnut\u003c\/a\u003e; the entire \u003ca href=\"\/en\/collections\/gavottes\"\u003eGavottes range\u003c\/a\u003e invites you to try them all. Eaten across the three varieties, each one tells its own little cheese story.\u003c\/p\u003e","brand":"Gavottes","offers":[{"title":"110 g","offer_id":53071189311822,"sku":"032DAN0002","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/millcrepes-creperolles-roquefort-110g.jpg?v=1750979220"},{"product_id":"stekovics-paradeisertatar","title":"Tomato Tartare","description":"\u003ch2\u003eStekovics – Sun-Dried Tomato Tartare – 125g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStekovics Tomato Tartare\u003c\/strong\u003e is an intensely tomato-flavored cream that can be used in many ways in the kitchen. The ripe tomatoes of various old varieties are first quartered and then slowly dried in the oven overnight, which further intensifies their already special aroma. The dried tomatoes are mixed with plenty of fresh garlic, basil, rosemary, and sea salt, as well as fresh tomatoes and freshly pressed rapeseed oil, then puréed and filled into jars. The tomato tartare is great as a pesto for pasta, tastes delicious on crispy bread or mature cheeses, as a dip for raw vegetables or savory snacks, or to spice up cream cheese or feta.\u003c\/p\u003e\n\u003ch3\u003eStekovics Tomato Tartare – from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is searching for lost flavors. In his \"paradise,\" he cultivates over 4000 tomato varieties and now well over 200 chili varieties. Erich Stekovics is the Emperor of Tomatoes; on Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, peppers, chilies, garlic, and cucumbers, and from them, he creates delicious preserved goods in jars, such as this tomato tartare made from dried tomatoes.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly fond of the old varieties of tomato and chili plants. And nobody can fool him quickly when it comes to that. Among his personal favorite varieties is the \"Gänseschnabel\" chili, which he preserves in the finest Beerenauslese vinegar. \u003cbr\u003e\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"125 g","offer_id":53071192293710,"sku":"042STE0002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paradeisertatar.jpg?v=1750979314"},{"product_id":"stekovics-paradeiser-chutney","title":"Tomato Chutney","description":"\u003ch2\u003eStekovics - Tomato Chutney - 200g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStekovics Tomato Chutney\u003c\/strong\u003e is an intensely aromatic tomato chutney. The ripe tomatoes of various old varieties are first quartered and then simmered in a copper kettle over high heat for 8 to 10 hours. It is then seasoned with sugar and salt, fruit vinegar, Indian spices, and mustard seeds. Afterward, it is strained by hand and filled into jars. The tomato chutney is excellent as a sauce for pasta, pairs well with soft cheese, grilled meat, as a dip for raw vegetables, or to enhance cream cheese or as a filling for lasagna.\u003c\/p\u003e\n\u003ch3\u003eStekovics Tomato Chutney - from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is on a quest for lost flavors. In his \"paradise,\" he cultivates over 4000 tomato varieties and now well over 200 chili varieties. Erich Stekovics is the Emperor of Tomatoes. By Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, peppers, chilies, garlic, and cucumbers, and transforms them into delicious preserved products in jars, such as this tomato chutney.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly captivated by old varieties of tomato and chili plants. And no one can fool him easily there. Among his personal favorite varieties is the \"Gänseschnabel\" chili, which he preserves in the finest Beerenauslese vinegar.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"200 g","offer_id":53071192621390,"sku":"042STE0008","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paradeiser-chutney.jpg?v=1750979327"},{"product_id":"stekovics-tapenade","title":"Tapenade","description":"\u003ch2\u003eStekovics Tapenade – with Tomatoes and Black Walnuts – 125g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStekovics Tapenade\u003c\/strong\u003e is an intensely tomato-flavored cream, made from black walnuts (unripe walnuts), tomatoes, and garlic, following a recipe from the French herb guru Jean-Marie Dumaine, who lives in the Ahr region. He discovered that unripe green walnuts, when processed into black walnuts, have a similar aroma to black olives, which are typically used to make tapenade. The ripe tomatoes of various old varieties are first quartered and then slowly dried in the oven overnight, which intensifies their already unique aroma. The dried tomatoes are processed into a fine pesto with plenty of fresh garlic, chili, tomato vinegar, and rapeseed oil, then filled into jars. #\u003c\/p\u003e\n\u003cp\u003eThe tapenade is great as a pesto with pasta or roasted potatoes, tastes delicious on crispy bread, aged cheeses or feta, as a dip with raw vegetables or crackers, but also with lamb or venison dishes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBlack Walnuts – Harvested Unripe and Yet Delicious\u003c\/h3\u003e\n\u003cp\u003eIn June, around St. John's Day (June 21st), the green nuts of the walnut tree are harvested before the shell forms. Then, numerous holes are pricked into the green husk with a fork or wooden skewers; it's best to wear gloves to avoid getting completely black fingers. Afterwards, the green nuts are stored for months, floating in barrels of brine, with the black water being replaced repeatedly until the green nuts have become delicious black walnuts. It's an effort that pays off.\u003c\/p\u003e\n\u003ch3\u003eStekovics Tapenade – from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is on a quest for lost flavors. In his \"paradise,\" he cultivates over 4000 tomato varieties and now well over 200 chili varieties. Erich Stekovics is the Emperor of Tomatoes; on Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, bell peppers, chilies, garlic, and cucumbers, and transforms them into delicious preserved goods in jars, like this tapenade.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly captivated by old varieties of tomato and chili plants. And no one can fool him easily. Among his personal favorite varieties is the chili variety 'Gänseschnabel', which he preserves in the finest Beerenauslese vinegar.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"125 g","offer_id":53071193112910,"sku":"043STE0019","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-tapenade.jpg?v=1750979351"},{"product_id":"cascina-san-giovanni-bruschetta-180g","title":"Bruschetta","description":"\u003ch2 id=\"speakable-headline\"\u003eBruschetta in a jar with ninety percent tomato\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBruschetta from Cascina San Giovanni is a spreadable tomato topping from the southern Piedmont, made with 90 percent tomatoes, olive oil, garlic, and oregano. It is neither a pesto nor a sauce, but a ready-to-use topping for toasted bread, preserved solely by canning.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ebruschetta\u003c\/strong\u003e from Cascina San Giovanni is a tomato spread in a 180-gram jar, similar to the tomato creams found in Piedmontese cuisine. The list of ingredients is short and clearly ordered: 90 percent tomatoes, extra virgin olive oil, salt, sugar, garlic, oregano. With this, the most difficult part of making a good bruschetta is already done.\u003c\/p\u003e\n\u003ch3\u003eYou can taste the ninety percent tomato immediately\u003c\/h3\u003e\n\u003cp\u003eInside the jar, the cream is dark red and coarse, with visible pieces of tomato and a film of oil on top that can be stirred in.\u003c\/p\u003e\n\u003cp\u003eOn the palate, you first taste the tomato, concentrated and slightly sweet, then the olive oil, followed by the garlic and oregano as a framework. Because nine-tenths of the jar is actual fruit, it tastes like tomato rather than a seasoning paste. Round, savory, and robust.\u003c\/p\u003e\n\u003cp\u003eThe sugar here is not a sweetener, but balances the acidity, just as one does when canning at home. With 2.3 grams of salt per 100 grams, the spread is clearly salted, which is why you don't need to add any seasoning to the bread underneath.\u003c\/p\u003e\n\u003ch3\u003eOn toasted bread, in the pan, under cheese\u003c\/h3\u003e\n\u003cp\u003eThe most obvious way is also the best: toast ciabatta or rustic bread, rub with a clove of garlic, add the spread, and you're done. That is exactly what the cream is made for, and in the original version, a decent bruschetta needs nothing more. If you like, you can place a basil leaf on top.\u003c\/p\u003e\n\u003cp\u003eFurthermore, it works well in warm dishes: as a base for a quick sauce for \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003espaghetti\u003c\/a\u003e, as a bed for fried fish, as a spread in panini and wraps, or as a layer under cheese on focaccia. A spoonful stirred into scrambled eggs turns breakfast into a small lunch.\u003c\/p\u003e\n\u003cp\u003eOn an antipasti platter, it sits nicely next to \u003ca href=\"\/en\/products\/viani-funghi-gegrillte-champignons\"\u003egrilled mushrooms\u003c\/a\u003e and a few olives. Once opened, the jar should be refrigerated and consumed within a few days.\u003c\/p\u003e\n\u003ch3\u003eAn old farmhouse in the Alta Langa\u003c\/h3\u003e\n\u003cp\u003eCascina San Giovanni is located in Rocchetta Belbo in the province of Cuneo, in the south of Piedmont, in an old farmhouse surrounded by orchards and hazelnut groves.\u003c\/p\u003e\n\u003cp\u003eThe company was founded about thirty years ago by Suzanne and Carlos Gross, two Swiss nationals who previously worked in the restaurant industry in Zurich and started from scratch in the Langa. Since 2013, Sabine and Dominik Suter have been running the house—also Swiss, also from the gastronomy sector. The longest-serving employee has been there for 25 years.\u003c\/p\u003e\n\u003cp\u003eThe remarkable thing about the small company is not so much what it grows, but who it works with: for over 25 years, the raw materials have come from the same local farmers, and the olive oils exclusively from personally known producers. In addition to creams, they produce pasta, sauces, pesto, pickled vegetables, vinegars, jams, and desserts, each with an ingredient list that fits on a label.\u003c\/p\u003e\n\u003cp\u003eThat two Swiss restaurateurs run a delicatessen manufactory in southern Piedmont might sound like a coincidence at first, but it makes sense: those who have cooked for years know what a jar needs to be useful in a real kitchen. You can taste this background, because there is nothing in here that a chef wouldn't have used themselves.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e, who brings together artisan producers from Italy and Europe, imports the jars to Germany. More pickled goods and spreads can be found under \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti and Pickled Goods\u003c\/a\u003e. A jar that preserves summer without anyone having to peel tomatoes first. Toast bread, spread it on, enjoy your evening.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"180 ml","offer_id":53071193899342,"sku":"043VIA7020","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/san-giovanni-bruschetta.jpg?v=1750979383"},{"product_id":"delouis-fils-dijon-senf-extra-scharf","title":"Extra Hot Dijon Mustard","description":"\u003ch2\u003eExtra Hot Dijon Mustard – Moutarde from France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eextra hot Dijon mustard\u003c\/strong\u003e from \u003cstrong\u003eDelouis Fils\u003c\/strong\u003e is a classic when it comes to French mustard. Mustard production has a centuries-old tradition in Europe, and especially in France. The small, rather mild, nutty mustard seeds only develop their pungency when ground with the addition of liquid. The mustard seeds are soaked for two hours before being crushed and combined with the company's own vinegar to become Moutarde de Dijon. This process allows a flavorful mustard to mature, guarantees sophistication, and ultimately results in a tasteful, delicate mustard, without any additives and free of preservatives.\u003c\/p\u003e\n\u003ch2\u003eWhat can you use extra hot Dijon mustard for in the kitchen?\u003c\/h2\u003e\n\u003cp\u003eThe extra hot French Dijon mustard adds a spicy note to meat, cold cuts, and grilled sausages. The hot mustard refines salads and goes wonderfully with aged cheese or for rubbing roasts. This mustard is simply indispensable for a perfect vinaigrette (one teaspoon of mustard, one tablespoon of vinegar, three tablespoons of oil, salt, and freshly ground pepper), as well as for marinades and for seasoning sauces like hollandaise or classic mayonnaise. Connoisseurs appreciate it simply as a spread on bread.\u003c\/p\u003e\n\u003ch3\u003eDelouis Fils – Mustard from France\u003c\/h3\u003e\n\u003cp\u003eAs early as 1885, Georges Delouis and his family acquired a vinegar factory in Limoges and from then on dedicated themselves to the production of high-quality vinegars. In 1940, his son Pierre Delouis took over the management of the award-winning company, and after his departure, his son Philippe, thus truly living up to the name Delouis Fils - Delouis and Sons. Philippe thought that whoever successfully produces vinegar could also produce mustard and mayonnaise, and so in 1976 he founded a mustard factory in Champsac, a small municipality in the Périgord-Limousin Regional Natural Park in France, not far from Limoges.\u003c\/p\u003e\n\u003cp\u003eHere in a rural setting, the company Delouis Fils S.A. has since produced mustard with promising success. Driven by this, Philippe Delouis expanded his production with several new product lines such as salad dressings and sauces. Today, 55 employees work in the manufactory and, with special care and great skill, produce mustard and sauces from raw materials of the best quality. In 2004, Philippe Delouis decided to pass on his company to Gaël Brabant, who has been leading the Delouis Family since 2007.\u003c\/p\u003e","brand":"Delouis","offers":[{"title":"200 g","offer_id":53071194915150,"sku":"047DAN0004","price":2.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/delouis-senf-dijon-scharf.jpg?v=1750979433"},{"product_id":"alpe-pragas-chutney-mostarda-apfel-zwiebel","title":"Apple \u0026 Onion Mostarda","description":"\u003ch2\u003eIntroducing the Alpe Pragas Chutney: Apple \u0026 Onion Mostarda\u003c\/h2\u003e\n\u003cp\u003eThe Apple \u0026 Onion Mostarda is an Alpe Pragas Chutney, a sweet and savory combination of finely diced apples and onions, rounded off and refined with garlic, star anise, cinnamon, and pepper. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the chutney ingredients are preserved. We recommend the Apple Onion Mostarda with aged mountain cheese and grilled meat. A spoonful of mostarda refines homemade vinaigrette for lamb's lettuce.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also savory and spicy\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from artificial colors\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also dive into exotic taste worlds, they decided in 2001 to produce a line of chutneys that would take into account both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, refined recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are spicy-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostarde go well with various types of cheese, with raclette and fondue, with cold cuts or with BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment, but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits, Mostarda di frutta, are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, or \"mostrich\" as it was also called, came from France, where it was already an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits hand-layered in huge decorative jars in the shop windows of small delis or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, sharp, thanks to the mustard powder that is essential for their production. Mostarda comes in a milder variety, as in Cremona or Voghera, but also very sharp, as is traditional in Mantua. All kinds of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of mostarda and fig mustard sauce is the Barbieri company. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut these mustard fruits don't just make a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" i.e., pumpkin-filled pasta, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eMostarda Production – an elaborate process\u003c\/h5\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, pitted, and cut into small pieces by hand. Then, it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterwards, it is poured back over the fruits and left to steep, covered, for another 24 hours. The procedure is repeated the next day. On the third day, the fruits are then cooked gently together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071196586318,"sku":"043WIL4226","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-mostarda-apfel-zwiebel.jpg?v=1750979506"},{"product_id":"alpe-pragas-mango-chutney","title":"Mango Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eMango Chutney by Alpe Pragas, sweet and spicy\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eMango Chutney by Alpe Pragas is a sweet and spicy condiment made from ripe mango, ginger, pink peppercorns, and a hint of chili, cooked down in South Tyrol with apple cider vinegar. Chunky rather than smooth, it brings fruit and heat to the plate in a single spoonful.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e is the tangy condiment from Alpe Pragas in the Braies Valley of South Tyrol, labeled as Mostarda Mango \u0026amp; Ginger. Two-thirds of the 160-gram jar consists of mango, complemented by apple cider vinegar, fresh ginger, pink peppercorns, and a touch of chili.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, sour, and spicy in a single spoonful\u003c\/h3\u003e\n\u003cp\u003eWhen you open the jar, the aroma of ripe, tropical mango rises, warm and honey-sweet.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the fruit sweetness comes first, then the ginger makes itself known, and finally, a subtle heat lingers on the tongue. The apple cider vinegar ties it all together and ensures the sweetness never becomes cloying.\u003c\/p\u003e\n\u003cp\u003eThe mango remains chunky in the jar rather than being pureed, so you can still recognize it when you serve it. It glows golden yellow, and a single spoonful is enough to steer a simple dish in a new direction. Those who previously only knew chutney as a smooth paste will notice the difference from the very first bite.\u003c\/p\u003e\n\n\u003ch3\u003ePink pepper, a relative of the mango\u003c\/h3\u003e\n\u003cp\u003ePink pepper is misnamed, as it is not related to black pepper.\u003c\/p\u003e\n\u003cp\u003eIt is the dried berry of a South American tree from the sumac family, which is the same family to which the mango belongs. So the two are among their own kind in the jar, something you wouldn't guess just by looking at the colors.\u003c\/p\u003e\n\u003cp\u003eIts heat is mild and floral, more of a scent than a sharp sting. That is exactly what a fruit with such inherent sweetness needs, as spicy black pepper would overwhelm it. The berries are harvested red, and they retain their rosy hue when dried, which is why they are often used in the kitchen as a splash of color.\u003c\/p\u003e\n\n\u003ch3\u003eWith curry, cheese, and grilled food\u003c\/h3\u003e\n\u003cp\u003eChutney originates from Indian cuisine, where it is served as a condiment alongside rice and curry.\u003c\/p\u003e\n\u003cp\u003eIt plays the same role here. A spoonful in a curry sauce adds depth; it sits alongside fried chicken and prawns as a sweet and spicy accompaniment; and on a sandwich with arugula, it takes over the role of mayonnaise.\u003c\/p\u003e\n\u003cp\u003eWith mild sliced cheese and cream cheese, the sweetness brings out the saltiness, and as a glaze on oven-baked chicken legs, it provides a nice color. It also gives lentil dal a sunny boost, and the jar pairs just as well with fried halloumi.\u003c\/p\u003e\n\u003cp\u003eAdd it to warm dishes only at the table so that the freshness of the ginger heat is preserved.\u003c\/p\u003e\n\n\u003ch3\u003eA recipe from a South Tyrolean star chef\u003c\/h3\u003e\n\u003cp\u003eThe recipes for this savory line were developed in collaboration with South Tyrolean star chef Gerhard Wieser.\u003c\/p\u003e\n\u003cp\u003eHis influence is evident in the balance, because balancing sweet fruit and sharp spice is harder than it ends up sounding. At Alpe Pragas, the mango is gently cooked down with very little sugar so that it remains identifiable in the jar and doesn't turn into a sauce.\u003c\/p\u003e\n\u003cp\u003eOn a cheese board, it goes well next to the \u003ca href=\"\/en\/products\/alpe-pragas-feigen-senf-sauce\"\u003efig mustard sauce\u003c\/a\u003e. All savory varieties can be found under the \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003echutneys and mostardas from Alpe Pragas\u003c\/a\u003e, and all the sweet items are in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071203402062,"sku":"043WIL4259","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-mango-chutney.jpg?v=1750979772"},{"product_id":"alpe-pragas-chutney-paprika-und-chili","title":"Chutney – Bell Pepper and Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eBell Pepper and Chili Chutney by Alpe Pragas, mild and spicy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBell Pepper and Chili Chutney by Alpe Pragas is a spicy-sweet specialty made from red bell peppers, seasoned with ginger and a small amount of chili. It adds color and spice to a cheese board without the heat taking center stage.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBell Pepper and Chili Chutney\u003c\/strong\u003e is a South Tyrolean product from Alpe Pragas in the Braies Valley. The red bell pepper provides the bulk and remains chunky, ginger adds fresh warmth, and the chili provides a gentle tickle at the end without burning.\u003c\/p\u003e\n\n\u003ch3\u003eSweet bell pepper, delicate heat\u003c\/h3\u003e\n\u003cp\u003eThe scent from the opened jar is that of ripe bell pepper, sweet and slightly roasted.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the mild sweetness leads the way, followed by ginger with its citrusy warmth, and only at the very end does the heat make itself known. The pieces remain juicy, the color is vibrant, and the chili remains just a hint.\u003c\/p\u003e\n\u003cp\u003eThe chutney is chunky and succulent, closer to a relish than a smooth sauce, and it does not run off the spoon.\u003c\/p\u003e\n\u003cp\u003eIt provides seasoning for a spoon without anyone needing to reach for a glass of water, and the jar can even stay on the table with children present.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper and chili are relatives\u003c\/h3\u003e\n\u003cp\u003eMild bell peppers and hot chili peppers botanically belong to the same species.\u003c\/p\u003e\n\u003cp\u003eBoth have been cultivated over centuries from the same wild form: one into a large, fleshy fruit without heat, and the other into a small, fiery pod. In this jar, these two lineages meet again.\u003c\/p\u003e\n\u003cp\u003eThe pods arrived in Europe from America in the sixteenth century, where they developed into sharp spice powder in the south and mild vegetables further north. Alpe Pragas uses the red, fully ripened fruit for this chutney.\u003c\/p\u003e\n\u003cp\u003eThe substance capsaicin, which is found primarily in the light-colored internal membranes of the pod, provides the heat. Because only a tiny amount is included, the bell pepper remains the star.\u003c\/p\u003e\n\n\u003ch3\u003eThe savory partner for hard cheese\u003c\/h3\u003e\n\u003cp\u003eAlongside savory hard cheese and aged Parmesan, this chutney plays up its sweetness.\u003c\/p\u003e\n\u003cp\u003eThe bell pepper takes on the salty edge of the cheese, and with a piece of bread on the side, it becomes a quick appetizer. It is equally ready for grilled chicken, halloumi, and as a dip for roasted vegetables.\u003c\/p\u003e\n\u003cp\u003eOn a burger, a spoonful takes the role of ketchup, and stirred into a vinaigrette, it adds color and spice to a green salad.\u003c\/p\u003e\n\u003cp\u003eIt brings color to scrambled eggs or omelets in the morning, and a spoonful replaces store-bought sauce in a sandwich. Meatballs and falafel also pair well with it, and on a toasted slice of bread with cream cheese, it is enough on its own.\u003c\/p\u003e\n\n\u003ch3\u003eBriefly simmered to keep the red\u003c\/h3\u003e\n\u003cp\u003eThe bell pepper is simmered only briefly and gently to preserve its bright red color.\u003c\/p\u003e\n\u003cp\u003eLemon juice helps keep the color fresh, pectin from apples provides binding as it cools, and the pieces retain their shape. This results in a jar on the shelf that looks like summer vegetables even in the depths of winter.\u003c\/p\u003e\n\u003cp\u003eAt Alpe Pragas, this is one of the mild varieties in the range; those who prefer it significantly spicier will find the hot grill version nearby. All varieties can be found in our \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e collection, and the rest of the South Tyrolean range in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071203500366,"sku":"043WIL4231","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-paprika-und-chili.jpg?v=1750979775"},{"product_id":"ingo-holland-rosmarin-gefriergetrocknet-15g","title":"Freeze-dried rosemary","description":"\u003ch2\u003eFreeze-dried Rosemary – Altes Gewürzamt \u003c\/h2\u003e\n\u003cp\u003eThe Altes Gewürzamt \u003cstrong\u003erosemary\u003c\/strong\u003e is freeze-dried rosemary from Ingo Holland's spice assortment. Thanks to the special freeze-drying process, both the color and the intense aroma are preserved. By coming into contact with liquid, it almost returns to its fresh state. Rosemary is very flavorful and tolerates long, slow cooking.\u003c\/p\u003e\n\u003cp\u003eRosemary tastes wonderful with roasted vegetables, potatoes, veal, and lamb. It pairs very well with braised dishes like osso buco, in tomato sauces, in marinades for pork or sea bream. Rosemary is indispensable in Mediterranean cuisine! It's also great in savory pastries, such as grissini or focaccia.\u003c\/p\u003e\n\u003ch3\u003eRosemary – always at hand \u003c\/h3\u003e\n\u003cp\u003eWhen Ingo Holland first encountered freeze-dried products, he wasn't very impressed. However, this manufacturer convinced him with a freeze-dried chicken that they used in a salad and which was exceptionally juicy. After that, he was won over, and Ingo Holland delved deeply into the possibilities offered by this form of preservation. The result was unique flavor bombs, like this freeze-dried rosemary, which enable wonderful taste experiences in the kitchen at any time of year. \u003c\/p\u003e\n\u003ch4\u003eAltes Gewürzamt – seasoning without compromise \u003c\/h4\u003e\n\u003cp\u003eWith his particularly intense spices from \"Altes Gewürzamt,\" Ingo Holland aims to inspire cooking enthusiasts and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His freeze-dried ingredients or herbs, like this rosemary, retain their full aroma. Be brave and try it out.\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"15 g","offer_id":53071211004238,"sku":"047ING30378","price":7.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-rosmarin-altes-gewuerzamt.jpg?v=1750980040"},{"product_id":"viani-tartufata-trueffelsauce-120g","title":"Tartufata – Truffle Sauce – 120g","description":"\u003ch2\u003eViani – Tartufata – Truffle Sauce with Summer Truffles and Mushrooms\u003c\/h2\u003e\n\u003cp\u003eViani Tartufata is an aromatic truffle sauce with summer truffles and mushrooms. Fresh mushrooms are sautéed in extra virgin olive oil with salt and spices and flavored with 5% summer truffles. This creates a rich paste that seasons meat, poultry, or fish dishes and flavors sauces. Extended with olive oil or mixed with a little cream, the Tartufata tastes wonderful with egg noodles or in risotto. The Tartufata can also be used as a crostino spread with spring onions, black pepper, and a drop of lime oil.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"120 g","offer_id":53071212085582,"sku":"047VIA7248","price":9.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-tartufata-trueffelsauce.jpg?v=1750980085"},{"product_id":"bonta-lucane-focaccine-al-rosmarino-200g","title":"Rosemary Focaccia Bites","description":"\u003ch2\u003eFocaccine al rosmarino – Savory pastry with rosemary\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFocaccine al rosmarino\u003c\/strong\u003e from Bonà Lucane is a crispy, square savory pastry, similar to crackers, from Italy. The focaccine owe their typical spicy rosemary flavor to the pieces of rosemary needles incorporated into the dough. Since the focaccine are not fried but dried in large ovens, they contain only 16% fat. They are great for snacking with wine or beer, or as a side dish to cheese, cold cuts, or sausage. You can always have them at home, and thus, even with spontaneous visitors, you'll have a kind of bread substitute with these savory crackers.\u003c\/p\u003e\n\u003ch3\u003eBontà Lucane – Focaccine with rosemary\u003c\/h3\u003e\n\u003cp\u003eNonna Maria, the grandmother of Signor Paolo Moliterni, today's CEO, ran a small bakery in the heart of the old town called Sassi, where she got up at dawn to knead focaccia and bread for the farmers who were in the fields all day or the shepherds who were out with their flock. Nonna Maria only needed a few simple ingredients: flour, water, salt, extra virgin olive oil, yeast for the base, and tomatoes and herbs for seasoning. Paolo Moliterni wanted to make his grandmother's baking art last longer and developed a production method that made this possible. He had no idea that his invention would still be an important part of the success of his family business Moliterni over sixty years later.\u003c\/p\u003e\n\u003ch3\u003eBontà Lucane – baked in a wood-fired oven\u003c\/h3\u003e\n\u003cp\u003eIn southern Italy, people like to bake in large wood-fired ovens. That's why Basilicata is also home to aromatic savory pastries for aperitivo, as Bontà Lucane makes them. In addition to the square focaccine, wonderfully crispy taralli, small rings with extra virgin olive oil and white wine, and small double-baked bread slices, bruschettine as a base for tomatoes, pecorino, and Parma ham, are the specialties of the Italian family business.\u003c\/p\u003e","brand":"Bonta Lucane","offers":[{"title":"200 g","offer_id":53071212380494,"sku":"032VIA8777","price":3.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonta-lucane-focaccine-rosmarin.png?v=1791278268"},{"product_id":"stonewall-kitchen-old-farmhouse-chutney","title":"Old Farmhouse Chutney","description":"\u003ch2\u003eOld Farmhouse Chutney - by Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e \u003cstrong\u003eOld Farmhouse Chutney\u003c\/strong\u003e impresses with its chunky consistency and balanced, fruity taste. It is a classic recipe, a relic of Indian cuisine, where the mixing of spices has a great tradition. The chutney is a successful combination of sweetness and acidity and harmonizes perfectly with spicy meat and strong cheese.\u003c\/p\u003e\n\u003cp\u003eThe Old Farmhouse Chutney is a rustic blend of sweet fruits such as apricots, raisins, and peaches, combined with the fresh acidity of apple and cranberry. Roasted garlic, onions, fine balsamic vinegar, and fragrant spices are added for spiciness, creating an overall flavorful interplay of sweetness, acidity, and sharpness. The Old Farmhouse Chutney goes wonderfully with fish and meat, as well as Indian rice dishes.\u003c\/p\u003e\n\u003ch3\u003eOld Farmhouse Chutney - What you can do with it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChutney goes wonderfully with cheese\u003c\/li\u003e\n\u003cli\u003emixed with mayo, it makes a great sandwich spread\u003c\/li\u003e\n\u003cli\u003ewith cream cheese, it becomes a cracker spread\u003c\/li\u003e\n\u003cli\u003estirred with crème fraîche, it's delicious on a bagel\u003c\/li\u003e\n\u003cli\u003emixed with sour cream, it becomes a wonderful vegetable dip\u003c\/li\u003e\n\u003cli\u003ein cooked rice, the chutney is used as a sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eStonewall Kitchen - best of BBQ Sauce\u003c\/h4\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA, uses only the finest ingredients for its extraordinary creations. Since its founding in 1991, excellent quality and taste have been constant companions of Stonewall Kitchen. The company history of founders Jonathan Kind and James Scott began at small farmers' markets in New England. Driven by enormous demand, this developed into a great company whose delicacies have won multiple awards at culinary fairs.\u003cbr\u003e\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"241 g","offer_id":53071216476494,"sku":"049HER0042","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-old-farmhouse-chutney.jpg?v=1750980250"},{"product_id":"greenomic-crema-bruschetta","title":"Bruschetta Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eCrema Bruschetta by Greenomic Delikatessen, smooth and spreadable\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCrema Bruschetta by Greenomic Delikatessen is a spreadable tomato cream, seasoned with oregano, garlic, and red pepper. Milk protein makes it so soft that it can be spread on warm bread like butter. Sun-dried tomatoes provide the base note.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrema Bruschetta\u003c\/strong\u003e is the tomato spread from Greenomic Delikatessen, produced in Tuscany and bottled in a 135-gram jar. Dried fruit, oregano, garlic, and a drop of wine vinegar result in a dark red cream that absorbs instantly onto toasted bread without making the crust soggy.\u003c\/p\u003e\n\n\u003ch3\u003eConcentrated fruit, oregano, and a warm red pepper\u003c\/h3\u003e\n\u003cp\u003eWhen you twist the lid, the dense aroma of dried tomatoes rises from the jar, backed by oregano and garlic, which together evoke the scent of an Italian appetizer platter. The color is a rich, deep red without a hint of orange.\u003c\/p\u003e\n\u003cp\u003eOn toasted bread, the cream tastes full and slightly salty, with the concentrated sweetness that the fruit only develops after days in the sun. Oregano and garlic season quietly in the background, while the red pepper adds a warm touch without becoming spicy.\u003c\/p\u003e\n\u003cp\u003eThe texture is the real difference compared to a pesto: smooth and spreadable, without seeds or fibers, it stays on the knife. Milk protein and skimmed milk powder bind the oil, which is why it can be spread straight from the jar, even when cold.\u003c\/p\u003e\n\n\u003ch3\u003eOn toasted bread and in a quick sauce\u003c\/h3\u003e\n\u003cp\u003eSpread one or two teaspoons onto warm ciabatta, add a few basil leaves and a drop of olive oil, and your appetizer is ready. If you like, dice some fresh tomato pulp on top and add a splash of lemon.\u003c\/p\u003e\n\u003cp\u003eThe cream can withstand a few minutes in a pan without losing its fruity note, making it suitable as a seasoning base for a quick pasta sauce. A spoonful stirred into a risotto just before finishing colors and seasons it in one step.\u003c\/p\u003e\n\u003cp\u003eOn a cheese board, it pairs well with strong hard cheeses, as a dip alongside breadsticks, or as a spread in a sandwich with prosciutto. Once opened, the jar will keep for about a week in the refrigerator if you cover the surface with a thin film of olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the bruschetta gets its name from roasting\u003c\/h3\u003e\n\u003cp\u003e“Bruscare” is Italian for roasting over coals, and that is exactly how it started: a slice of stale bread held over embers, rubbed with garlic, and drizzled with oil. It was only later that tomato was added, and what was once a way to use up leftovers became Italy's most famous appetizer.\u003c\/p\u003e\n\u003cp\u003eThe tomatoes for this jar are sun-dried before cooking until most of their water has evaporated. What remains is sugar, acidity, and aroma in a concentrated form, which is why a single teaspoon is enough for an entire slice.\u003c\/p\u003e\n\u003cp\u003eOregano grows on the dry hillsides around the Mediterranean and develops a stronger aroma when dried than when fresh, which is why it is added dry to this cream. Greenomic Delikatessen has the cream prepared where both ingredients are at home.\u003c\/p\u003e\n\n\u003ch3\u003eThe appetizer that's already in your cupboard\u003c\/h3\u003e\n\u003cp\u003eWhen unexpected guests arrive, this jar and some leftover bread are enough to create a plate that looks like it was planned. Greenomic Delikatessen also bottles varieties with seeds and herbs if you prefer something with more texture.\u003c\/p\u003e\n\u003cp\u003eYou can find the other varieties under \u003ca href=\"\/en\/collections\/greenomic-delikatessen-pesto-creme\"\u003ePesto by Greenomic Delikatessen\u003c\/a\u003e, and for everything else you can spread on bread, check out the \u003ca href=\"\/en\/collections\/pesto\"\u003epesto varieties\u003c\/a\u003e from nur Gutes.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"135 g","offer_id":53071218409806,"sku":"045GRN2013","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-crema-bruschetta.jpg?v=1750980324"},{"product_id":"fallot-moutarde-de-dijon-senf-im-steintopf","title":"Dijon Mustard – Mustard in a Crock","description":"\u003ch2\u003eDijon Mustard - Mustard in a Stone Jar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFallot Moutarde de Dijon\u003c\/strong\u003e is a \u003cstrong\u003efine mustard in a stone jar\u003c\/strong\u003e from France. This classic spicy mustard is wonderful as a seasoning paste in the kitchen and for dipping. The mustard, refined with white wine, is well suited for seasoning pan-fried dishes and for rubbing into roasts, adding flavor to meatballs and roulades, for grilled meat or with bratwurst. It has a great pungency and refines vinaigrettes and mustard sauces. Fallot's finely seasoned Dijon mustard comes in a beautiful ceramic jar, which makes it particularly suitable for your dining table.\u003c\/p\u003e\n\u003ch3\u003eEdmond Fallot – Moutardier a Beaune since 1840\u003c\/h3\u003e\n\u003cp\u003eThe Edmond Fallot company is known far beyond the borders of France for its delicious mustard. Since 1840, Edmond Fallot, Moutardier a Beaune, has been producing Dijon mustard, grainy mustard, and flavored mustards. The Fallot mustard, presented here in its nostalgic stoneware jar, which guarantees optimal preservation and the retention of its characteristic pungency, is an indispensable part of our kitchen. Yellow and brown mustard seeds are ground in the last granite stone mustard mill in Burgundy. The traditional recipe with white wine, mild vinegar, salt, sugar, and fine spices is still used today.\u003c\/p\u003e","brand":"Edmond Fallot Senf","offers":[{"title":"250 g","offer_id":53071224832334,"sku":"047VIA2507","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Fallot-Moutarde-de-DijonAuNuXAKdT65RD.jpg?v=1750980576"},{"product_id":"alpe-pragas-mostarda-grill-barbeque","title":"Mustard - Grill Barbecue","description":"\u003ch2 id=\"speakable-headline\"\u003eMostarda Grill Barbeque by Alpe Pragas, spicy and savory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eMostarda Grill Barbeque by Alpe Pragas is the fiery variety made from green, red, and yellow bell peppers, spiced up with chili and grounded with garlic, onion, and ginger. Alongside steak, bratwurst, and grilled vegetables, it takes on the role of a ready-to-use bottled sauce.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMostarda Grill Barbeque\u003c\/strong\u003e is a savory bell pepper chutney from Alpe Pragas in the Braies Valley of South Tyrol. The vegetables remain chunky, the garlic provides a savory edge, and the chili provides a heat that warms rather than burns.\u003c\/p\u003e\n\n\u003ch3\u003eThree colors and a clear heat\u003c\/h3\u003e\n\u003cp\u003eFrom the open jar, it smells of roasted bell peppers, with notes of garlic and onion underneath.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the mild sweetness of the vegetables leads, then garlic and ginger follow, and finally, the chili provides a lingering warmth. The pieces retain their bite, making a spoonful of it more than just a sauce.\u003c\/p\u003e\n\u003cp\u003eThe Mostarda glows dark red in the jar, with bright and green pieces throughout, making it the most savory variety in the entire Alpe Pragas range.\u003c\/p\u003e\n\n\u003ch3\u003eWhy three types of bell pepper come together\u003c\/h3\u003e\n\u003cp\u003eGreen, yellow, and red stand side-by-side in this jar, and each color brings something different.\u003c\/p\u003e\n\u003cp\u003eThe green pepper is harvested early and tastes herbaceous and tart, the yellow is milder, and the red brings the most sweetness. Together, they create a multi-layered seasoning that a single variety could hardly achieve.\u003c\/p\u003e\n\u003cp\u003eBecause the peppers are freshly cut and only briefly heated, their colors are preserved, and if you look closely, you can still recognize every single piece in the dark mixture.\u003c\/p\u003e\n\u003cp\u003eOnion and ginger are added—the onion becomes sweet when cooked down, while the ginger is fresh and sharp. Finally, the garlic provides the savory depth that distinguishes this variety from the fruity chutneys.\u003c\/p\u003e\n\n\u003ch3\u003eMade for the grill plate\u003c\/h3\u003e\n\u003cp\u003eThis Mostarda finds its true place next to steak, bratwurst, and grilled vegetables.\u003c\/p\u003e\n\u003cp\u003eAs a dip, it sits on the table in a bowl; as a glaze, it goes onto ribs and chicken wings just before they finish cooking. A spoonful added to mayonnaise instantly creates a burger sauce that adds fire to any patty.\u003c\/p\u003e\n\u003cp\u003eOn a cheese board, it stands next to pungent hard cheese, where its spiciness balances the salty edge, and over scrambled eggs the morning after, it adds color to the plate.\u003c\/p\u003e\n\u003cp\u003eIt is perfect on its own with baked potatoes, potato wedges, and grilled corn on the cob, and in a bun with pulled pork, it replaces any store-bought sauce. Even in winter, a spoonful of it brings back the taste of smoke and sun.\u003c\/p\u003e\n\n\u003ch3\u003eCooked down from vegetables and spices\u003c\/h3\u003e\n\u003cp\u003eThe bell peppers are chopped small and cooked down uncovered until the vegetables are soft and the seasoning is just right. Lemon juice freshens it up, and apple pectin holds the pieces in suspension thereafter.\u003c\/p\u003e\n\u003cp\u003eIts strength comes from vegetables and spices; the grill provides the smoke, and Alpe Pragas needs no artificial additives for this. After resting for a few days, the heat settles, and all the spices come together.\u003c\/p\u003e\n\u003cp\u003eFor those who like mixing their own sauces, it provides a spicy base at home that supports dips and marinades. All varieties can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-chutney-mostarda\"\u003eChutneys and Mostarda\u003c\/a\u003e, and the rest of the South Tyrolean range in the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071232106830,"sku":"043WIL4238","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-mostarda-grill-barbeque.jpg?v=1750980736"},{"product_id":"koenigskind-kirsch-chutney","title":"Cherry Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity Spice with Ginger, Balsamic Vinegar, and Green Peppercorns\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eKönigskind Cherry Chutney is a gourmet specialty made from 75% cherries, refined with ginger, a generous splash of balsamic vinegar, green peppercorns, and a pinch of cinnamon – handcrafted by Uwe König in his small artisanal factory in Oberberg. A spicy accompaniment for cheese, duck breast, and pork chops, with an intense color and complex aroma.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCherry Chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity and spicy specialty from the Oberberg region. With 75% cherries, gelling sugar, fresh ginger, a dash of balsamic vinegar, green peppercorns, and a pinch of cinnamon, only a few honest ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König cooks the chutney by hand from untreated fruit, allowing the cherries time to develop their full aroma.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eDeeply Fruity, Spicy-Peppery, and with Warming Cinnamon\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full aroma of ripe cherries rises – sweet, deep, and slightly tart, accompanied by warming cinnamon and a subtle ginger spice in the background. The color is a rich, dark ruby red with visible cherry pieces and green peppercorns shimmering between the fruits. The consistency is pleasantly thick, with whole fruit pieces that immediately evoke a late summer cherry tree when spooned.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the chutney begins with the full sweetness of cherry, then comes the balsamic vinegar with its soft acidity, followed by the spicy-exotic ginger, and finally the green peppercorns, which provide a delicate, aromatic tingle. The cinnamon runs through everything as a warm base note, without being overpowering. A complex chutney that goes far beyond the usual sweet and sour flavors and showcases cherry as a serious chutney fruit.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eWe love it with cheese, duck breast, and wild fowl\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eCherry Chutney\u003c\/strong\u003e is a gourmet companion for special moments. Especially lovely with a cheese board: with a matured Brie with a nutty body, a strong Comté, or a creamy goat cheese – the cherry sweetness enhances the cheese aromas, and the pepper adds excitement. One teaspoon on a cracker, a few roasted walnuts next to it, and you have an aperitif that will make guests take notice.\u003c\/p\u003e\n\u003cp\u003eWe also enjoy it with pan-fried meat and wild fowl. With a pink-roasted duck breast, a piece of wild boar, or a classic pork chop with boiled potatoes, the chutney is a firm companion – the cherry provides the sweetness, while the green peppercorns and balsamic vinegar provide the spicy counterpoint. It also highlights its flavors with baked feta, grilled plums, and warm baked cheese.\u003c\/p\u003e\n\u003cp\u003eOur tip for the adventurous: Stir 1 tablespoon of cherry chutney into a sauce for venison loin or beef fillet – the fruit acidity enhances the meat flavors and gives the sauce depth without overpowering it. It also makes a good impression as a filling for a spicy-sweet wild pâté or as a glaze on a 1.5 kg ham roast. Further delicacies from the Königskind kitchen can be found with the fruity-spicy \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e, the berry-spicy \u003ca href=\"\/en\/products\/koenigskind-johannisbeer-chutney\"\u003eRedcurrant Chutney\u003c\/a\u003e, and the suitable \u003ca href=\"\/en\/products\/koenigskind-birnensenf\"\u003ePear Mustard\u003c\/a\u003e for your cheese board. You can find more in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind, handmade in Bergisches Land\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, the couple developed into a full-time business in 2014 due to the growing demand for their chutneys, mustards, and fruit spreads. To this day, all Königskind products are cooked in the kitchen below Ziegenbusch in Wiehl in the Bergisches Land, between Gummersbach and Nümbrecht – 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 untreated fruits for his cherry chutney and consistently refrains from 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 cherry chutney, we also carry mango chutney, orange chutney, plum chutney, redcurrant chutney, mustards, fruit spreads, and the legendary black walnuts from the same kitchen – all products of the same signature style.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":53071243739470,"sku":"034KOE3060","price":7.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-kirsch-chutney.jpg?v=1750980939"},{"product_id":"koenigskind-pflaumen-chutney","title":"Plum Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eThe all-rounder among the Königskind chutneys\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eKönigskind Plum Chutney is the versatile chutney all-rounder made from 65% dark plums, refined with onions, fresh ginger, lime juice and a hint of garlic – handmade by Uwe König in the small gourmet manufactory in the Oberbergisches region. A deeply fruity companion for cheese, baked camembert, fried and grilled meat.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ePlum Chutney\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is the fruity and spicy everyday specialty from the Oberbergisches Land. With 65% regional plums, sugar, vinegar, onions, fresh ginger, a splash of lime juice and a fine pinch of garlic, only a few honest ingredients go into the jar – without artificial flavors, colorings, preservatives or flavor enhancers. Uwe König cooks the chutney by hand from untreated fruit and gives the plums time to develop their full sweetness.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eDeeply fruity, sweet and sour with an exotic lime note\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full scent of ripe plums rises – sweet, dark, deeply fruity, accompanied by fresh lime zest and a hint of garlic in the background. The color is a deep, warm wine red with visible plum pieces and fine onion rings. The consistency is pleasantly thick, with whole fruit pieces that make the chutney appear rustic and homemade.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the chutney begins with the deep sweetness of plum, then comes the warming ginger with its fine spiciness, followed by the exotic lime note, which gives it lightness. The garlic only works in the background and provides adult depth. A plum chutney with a clear character, where sweetness does not dominate, but is kept in balance with acidity, spice and fruity clarity.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eBest with baked camembert, barbecue evenings and cheese platters\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003ePlum Chutney\u003c\/strong\u003e is the crowning glory for your cheese platter and a true all-rounder. We particularly enjoy it with tender, melting baked camembert and fresh baguette: the warm interior meets the cool, dark fruit sweetness, making for an autumn evening that continues on the sofa. The chutney also brings out its aromas with a strong Comté, a spicy goat cheese or a creamy Brie – the plum brings depth, the lime freshness.\u003c\/p\u003e\n\u003cp\u003eWe also like it with fried and grilled meat. With grilled pork chops, crispy duck breast, venison medallions or a simple grilled sausage, plum chutney is a constant companion – the plum scent goes well with game and pork, and ginger adds excitement. It also cuts a fine figure with a piece of ham or a warm meatball sandwich.\u003c\/p\u003e\n\u003cp\u003eOur tip for quick cooking: stir 2 tablespoons (approx. 30 g) of plum chutney into a sauce for pork tenderloin or beef roulades – the fruit acid enhances the meat flavors and provides a deeply fruity gloss. It also works as a glaze on a 1.5 kg ham roast or as a filling for a savory strudel with goat cheese. Further delicacies from the Königskind kitchen can be found in the spicy \u003ca href=\"\/en\/products\/koenigskind-kirsch-chutney\"\u003echerry chutney\u003c\/a\u003e, the fruity-spicy \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003emango chutney\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/koenigskind-feigensenf\"\u003efig mustard\u003c\/a\u003e for cheese platters. More in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind products are created under the goat bush in Wiehl\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 developed into a self-employment venture in 2014 due to the growing demand for their chutneys, mustards and fruit spreads. To this day, every single one of the approximately 30 Königskind products is cooked in the Bergisches Land between Gummersbach and Nümbrecht – 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 regional, untreated fruits for his plum chutney and consistently refrains from artificial flavors, colorings, preservatives and flavor enhancers. This is the Königskind philosophy: a few honest ingredients that still taste of fruit and the season in which they were picked. In addition to the plum chutney, we also carry cherry chutney, mango chutney, orange chutney, redcurrant chutney, mustards, fruit spreads and the legendary black walnuts from the same kitchen – all products with the same signature.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":53071243805006,"sku":"034KOE3080","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-pflaumen-chutney.jpg?v=1750980942"},{"product_id":"koenigskind-mango-chutney","title":"Mango Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eThe fruity-spicy classic among chutneys\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eKönigskind Mango Chutney is an exotic, fruity seasoning made from 60% mango and 16% pineapple, refined with onions, ginger, and chili – handmade by Uwe König in his small gourmet manufactory in the Bergisches Land. The classic among chutneys, the crowning glory for your cheese board.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKönigskind\u003c\/strong\u003e's \u003cstrong\u003eMango Chutney\u003c\/strong\u003e is an exotic, fruity seasoning sauce made from two sun-ripened fruits, bottled in the Bergisches Land between Gummersbach and Nümbrecht. With 60% mango, pineapple, onions, vinegar, ginger, lemon juice, and a delicate hint of chili, only a few hand-picked ingredients go into the jar – no artificial flavors, colorings, preservatives, or flavor enhancers. The chutney is cooked by hand by Uwe König and his team using untreated fruit.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eFruity-sweet, spicy-gingery, and with a delicate chili kick\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the Mango Chutney smells of warm tropical fruits and spicy ginger – sweet, exotic, and with a hint of onion that gives it an adult touch. The consistency is pleasantly thick, with visible pieces of mango and pineapple that provide texture when spooned. The color is a warm, luminous orange-yellow.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the chutney begins with full mango sweetness, then the gently tart pineapple joins in, followed by warming ginger, and finally a delicate chili tingle that lingers without burning. The balance of fruit, acidity, and spice is beautifully tuned – classic mango chutney, as known from British chutney traditions, but with a noticeably higher fruit content than industrial variants.\u003c\/p\u003e\n\u003ch3 id=\"spk-verwendung\"\u003eWe recommend it with cheese boards, curries, and roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eMango Chutney\u003c\/strong\u003e is the crowning glory for your cheese board: it unleashes its full aroma especially with young and medium-aged Camembert, a strong Cheddar, or a spicy goat cheese. A dollop with cheese on a cracker, a few roasted walnuts, and the perfect aperitif is ready. It's also a classic with a piece of Roquefort and baguette that one never tires of.\u003c\/p\u003e\n\u003cp\u003eWe also enjoy it classically with Indian curries – whether chicken curry, lentil dal, or palak paneer, a spoonful of mango chutney alongside the rice provides the fruity balance that spicy curries need. The chutney is also a constant companion with pan-fried meat, grilled fish, and spring rolls. We also enjoy it with roasted vegetables like sweet potato and chickpeas, with a grilled tofu steak, or in a sandwich with turkey and arugula.\u003c\/p\u003e\n\u003cp\u003eOur tip: stir a spoonful of mango chutney into a yogurt dip with mint and garlic – a quick raita-style dip for vegetable sticks or papadam is ready. Those who experiment can refine a vinaigrette for arugula salad with a spoonful of chutney instead of honey. Equally worthwhile from the Königskind kitchen are the fruity-fine \u003ca href=\"\/en\/products\/koenigskind-johannisbeer-chutney\" title=\"Johannisbeer-Chutney von Königskind \"\u003eRedcurrant Chutney\u003c\/a\u003e, the deep-toned wintery \u003ca href=\"\/en\/products\/koenigskind-pflaumen-chutney\"\u003ePlum Chutney\u003c\/a\u003e, and the matching \u003ca href=\"\/en\/products\/koenigskind-birnensenf\"\u003ePear Mustard\u003c\/a\u003e for cheese boards. Further delicacies can be found in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eUwe König and his passion project in the Bergisches Land\u003c\/h3\u003e\n\u003cp\u003eThe gourmet manufactory Königskind is \u003cstrong\u003eUwe König\u003c\/strong\u003e's passion project. What began as a hobby in his own kitchen in 2005, he expanded into a self-employment venture in 2014 due to the growing demand for his chutneys and fruit spreads. To this day, all Königskind products are cooked in home kitchens in the Bergisches Land – all by hand, in manageable quantities, with plenty of time for each jar.\u003c\/p\u003e\n\u003cp\u003eUwe König exclusively uses untreated fruit and consistently refrains from artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: few, honest ingredients that still taste of fruit even in the jar. In addition to the Mango Chutney, we also carry other Königskind specialties such as redcurrant chutney, pear mustard, and fruit spreads – all products from the same kitchen and with the same signature.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":53071243870542,"sku":"034KOE3180","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-mango-chutney.jpg?v=1750980945"}],"url":"https:\/\/norgutes.com\/en\/collections\/silvester.oembed?page=6","provider":"nur Gutes","version":"1.0","type":"link"}