Grate and store spices like nutmeg, cinnamon and tonka beans with ease. Also particularly suitable for black pepper, long pepper, nuts, herbs and grains.
The most important utensil for saffron - no saffron without a mortar/grater. This small porcelain bowl has a roughened inner surface, making it ideal for pulverizing saffron.
The classic. Old apple varieties from meadow orchards are the basis for this fermentation vinegar, whose tart and round sweetness actually goes with everything.
Wherever you want it sour and spicy - when cooking, for example: use this vinegar to deglaze your goulash or as a seasoning for your Asian sprout salad
A classic and still popular - apple lemon thyme vinegar. Goes well with traditional leaf salads with pumpkin seed oil or with runner bean or potato salad.
Probably the sweetest variation of our vinegars - like in the orchard: pear and apple next to each other. Also as an ideal vinegar for pumpkin seed oil!
has a bright yellow color and has an intense and pleasant bouquet. Clearly defined but not aggressive taste with a light and pleasantly sweet note in the finish.
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.
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