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Smoked butter crumbs


2,50  / 0.2

Lightly smoked butter crumbs that add a lovely crunch to almost any dish. Take it from us: these are as versatile as salt! …

Smoked salt


1,52  / 0.16

We wouldn’t want to miss those delicious smokey flavors in our food. But do they always have to come from bacon or hearty sausages? Not…

Serragghia capers

These are some of the most coveted salty diamonds out there. Grown, hand-picked and pickled by legendary winemaker Gabrio Bini using both Nocellara and Testa…

Sesame vinaigrette


70,45  /

This dressing goes back to the hot summer of 2011 when The Duc Ngo and his head chef Daniel Feldsmann found themselves with a load…

XO sauce


185,00  /

Made from dried scallops, dried shrimp, red shallots, garlic and chili, UUU’s homemade XO sauce packs a delightfully spicy umami punch. In Hong Kong –…

Soba Shio Koji

Lighter and less intensive than soy sauce, traditional Shio Koji is made from salted and fermented rice. Well, there’s no rice in Brandenburg. But there…


9,50  39,00 
Here’s something very special: vocally local saffron from Hermsdorf near Berlin! Hailing from Iran, India and Morocco, saffron farming is a rarely seen agricultural endeavour…

Saffron peace package

20,50  36,50 
The Afghani province of Herat is known as the “cradle of saffron” – and as one of the region’s opium hotspots. Now, crocus sativus is…


Our dear Peter Kunze used to grow the Gorria pods – the name of the chili variety used to make the famous Piment d’Espelette –…

Capsicum powder

Hailing from Central America, the bell pepper began its journey across the globe when Christopher Columbus first brought it back to the Iberian Peninsula. It…

Poivre des Cimes

We sell this North Vietnamese pepper under it’s French name, “Poivre des Cimes,” which literally means “pepper of the tips.” Its Latin name is zanthoxylum…

Curry powder

Let’s start with a little culinary-cultural explanation: the powder commonly known as “curry” all over the world is called “masala” in India. There is also…

Ras el Hanout

Ras el Hanout is a typical Moroccan spice mixture in powder form. This one from Saveurs du Cachemire combines 8 different spices; however, some local mixtures…

Cinnamon stick Cassia

The word  “cinnamon” commonly refers to several botanical species, including cassia or Chinese cinnamon, which comes from the bark of trees in the laurel family…

Raspberry powder

The strongly concentrated taste of raspberries adds fruitiness and a soft acidity to red vegetables such as beetroot or red cabbage, whether served as a…

Radish powder

This one is so full of aroma that it needs a warning on the packaging. Use it sparingly and you’ll be wowed by the intensity…

Corn powder

This allrounder will help elevate any potato dish – be it a puree, boiled salt potatoes with butter, fried, gratinated or baked. Our colleagues from…

Hazelnut Dukkah

A delightfully aromatic mix of roasted nuts and spices – great for seasoning vegetables, meat, cheese, and salads. Originally hailing from Egypt, Dukkah enjoys great…

Shrimp Powder

The powder is made from the shrimp carcasses left over after Baldon’s capable hands have pulled out all their juicy meat. Turns out these are…

Primordial sea salt

King of Salt is a family-run business from Bad Essen near Osnabrück. (Yes, that’s way west.) Since 2008, they’ve been producing a truly unique salt…

Black Kampot pepper

Consider this: back in the heyday of the global spice trade, 1 kilo of pepper used to fetch 80.000 Euros. Compare that with the way…

Fermented Kampot pepper

Consider this: back in the heyday of the global spice trade, 1 kilo of pepper used to fetch 80.000 Euros. Compare that with the way…

Red Long pepper

Consider this: back in the heyday of the global spice trade, 1 kilo of pepper used to fetch 80.000 Euros. Compare that with the way…

Black peppercorns

Black peppercorns from India and Sri Lanka boasting gentle heat and a particularly refined aroma. The peppercorns are strongly ethereal with pleasantly earthy notes and…
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