Black Kampot pepper
The taste of this special pepper is determined by menthol and fruity notes and the full-bodied, round spiciness.
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.
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.
The Long Pepper
tastes sweet and sour and is hotter than black pepper. Earthy and reminiscent of incense.
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.
cubeb pepper
This pepper is also called peppercorns and is a "flavor bomb" with a mild heat.
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.
Kampot pepper red
The red Kampot pepper is a rare specialty from Cambodia. Sweet, fruity, hot.
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