From time immemorial, people have been refining their meals with spices. Various discoveries in neolithic graves and caves in Europe, which served as dwellings, or in the detritus of caves inhabited by people for thousands of years in East Asia, especially in China, document the use of various plants or plant components as spices for meals. Later on, Arab merchants worked importing Indian or Far East Asian spices to Egypt. As early as the time of the Pharaohs, there were merchants who specialised specifically in trading spices. For thousands of years, the Arabs, together with the efficient Phoenicians, dominated the spice trade.
Spices of certified quality
Our spices are aromatic natural products of the highest quality. All of our spices are tested in accordance with the currently valid regulations upon receipt. We also inspect our spices for microbial impurities (bacteria, germs, yeasts and fungi), pyrrolizidine alkaloids, pesticides (plant protection products), heavy metals (e.g. lead, cadmium, etc.), aflatoxins (mycotoxins). These inspections guarantee a consistently high quality product. We’re pleased to say: Our customers can always rely on carefully selected and certified top quality.
Interesting facts about spices
Whole spices, e.g. juniper berries, pepper corns and nutmegs have a longer shelf life than ground spices. Their aromas are naturally protected. The outer shell of the spice locks in the essential oils and the aroma which makes the spice so pleasant. The protective shell only breaks when the spice is ground. Revealing the aroma.
Whole spices should therefore only be ground shortly before use. Ground spices and herbs can be stored for up to three years in their sealed, original containers.
The following applies for all spices: Do not put herbs or spices straight from their packaging into hot dishes. The moisture from the cooking may cause the fine particles to stick together. This can call a loss of aroma and cause clumps to form which impede the dosage.
The key substances within the spices are the aromatic, volatile essential oils and the sharp-tasting alkaloids. Due to their slight volatility, they give dishes not only a pleasant scent, but also a pleasant flavour, because the whole taste system exists largely in the nose.
You can give a dish a completely different aroma according to taste and also cover up any unwanted aromas or highlight the intrinsic flavours of the dish. All of the spices we offer meet the strict requirements of German food legislation for quality and safety. This guarantees that the consumer receives a product of ever-present quality.