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.

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.

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.

Kampot pepper red

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

Vanilla Bean – Tahitian

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.

Malabar pepper [organic]

The black Malabar pepper is hot but aromatic.

Black Kampot pepper

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

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.

Tellicherry Pepper [organic]

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

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.