Kampot pepper red

The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.

Kampot pepper red

The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.

cardamom (seed)

Along with saffron, vanilla and fennel pollen, cardamom is one of the most exclusive spices.

cubeb pepper

This pepper is also called peppercorns and is a "flavor bomb" with a mild heat.

Black Kampot pepper

The taste of this special pepper is determined by menthol and fruity notes and the full-bodied, round spiciness.

Kampot pepper red

The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.

Malabar pepper [organic]

The black Malabar pepper is hot but aromatic.

Pannonian fennel pollen

Fennel pollen is also called the "spice of angels". A very exclusive spice because the aromatic umbel flowers are harvested and sorted by hand.

Pannonian saffron [organic]

Pure saffron tips - so-called delegated saffron - from Austria. Pannonian saffron is not roasted but dried slowly and gently. In this way, it develops mild, complex flavors and aromas.

Pannonian saffron [organic]

Pure saffron tips - so-called delegated saffron - from Austria. Pannonian saffron is not roasted but dried slowly and gently. In this way, it develops mild, complex flavors and aromas.

Tellicherry Pepper [organic]

This pepper has a spicy and woody smell and tastes nuttier than other black peppers.

Timut pepper [organic]

Timut pepper is also called grapefruit pepper because of its lemony, tart aroma. It is actually a citrus plant and therefore a pepper substitute. The special thing about it is its fresh, fruity aroma and the slightly numbing effect in the mouth.

Tonka beans whole

Do not use instead of but with vanilla - magically exotic.

Nice for desserts, sauces (dark gravies) and dressings as well as with chocolate, poppy seeds, nuts (especially walnuts), coconut and vanilla.

Vanilla Bean - Bourbon

Along with saffron, cardamom and fennel pollen, vanilla is one of the most exclusive spices in the world. Vanilla is extracted from a specific orchid in a process that takes weeks.