Camomile oil


This delicate oil flatters both raw and cooked vegetables, the soft notes of camomile complement especially green veggies or carrot. A few drops on top of clear or creamy soup doesn’t only make you look like a pro but also adds an ethereal note of flowers.

200ml bottle


(€60.00 per 1L)


Essigbrätlein’s hot tip: make a milk-based mayonnaise and enjoy with crudités.

Back in the late 1990s, the "Essigbrätlein", where our own Billy Wagner used to work, gave important and pioneering  impulses to German gastronomy. Andree Köthe and his chef Yves Ollech said goodbye to classic ingredients of top gastronomy, such as foie gras, and have since been using vegetables from root to flower with a great deal of creativity and enthusiasm. And this always with the aim of eliciting the maximum of flavours from every part of a vegetable. Over the years, various  seasonings (oils, powders, essences) have been created that contribute to  the perfect taste. For the first time, the Essigbrätlein is now selling several of their special essences in a limited edition via the Nobelhart & Schmutzig online shop, to help you bring that Essigbrätlein touch to your homecooking.