Spices

Just like from the butcher next door!

Our BBQ all-rounder with a slightly spicy

note, goes well with almost any meat.
Inspired by butcher's spices, we rolled up

our sleeves ourselves, spat in our hands three

times and fiddled around until our spice blend

could have come from the butcher round the

corner. Fresh, tart paprika and parsley notes

combine with spicy herbs and pepper, get a

slight spicy kick from chilli red and are

perfectly rounded off by onions and garlic.

Great as a rub for meat and vegetables, but

also in the right place in hearty cuisine. Pimp

your Sunday roast sauce.

licking your fingers afterwards is absolutely

allowed!

Chimichurri is a traditional herb sauce from

Argentina. Our seasoning mixture can be

used for all meats.
Mix it with olive oil and lime juice as a

marinade and let it marinate for a few hours.
Seasoning from Argentina for the barbecue

professional.

Lamb is mild in flavour and tender in texture.

It only gets better with the right spice.
With its fine aroma, lamb belongs on every

well-stocked grill plate throughout

Switzerland - especially as a cutlet.
Lamb rack, lamb shoulder, lamb fillet or a lamb

gigot are the fillet cuts and can be roasted

very well or put in the oven to cook. No real

gourmet can get past

our spice developed with the restaurant

Chez Heini in Zermatt and the ingenious

Dan Daniell.

Every rooster crows for it!
The poultry all-rounder helps you in every

situation and  and gives your dish the perfect

zing.
The "poultry seasoning mix" is our miracle

that is just waiting for you to try it. The

mixture makes you want juicy crispy chicken

wings or fried chicken breast fillet and provides

a spicy taste. It's fair to say that this spice is

simply the best for your chicken or turkey. It is

slightly citrusy. You won't want to miss this

wonderful taste once you've tasted it on crispy

chicken from the grill!

Yes, there is a fifth dimension to taste:

umami! This is the name of the typical flavour

of many Asian dishes, which can be recognised

by the taste receptors of our tongue in

addition to the four familiar flavours of sweet,

salty, sour and bitter. You have prepared

something delicious, spent a long time in the

kitchen and now the moment has finally come

when you can taste your creation. And you

think to yourself "Mhhh, it's quite good, but

there's still something missing". But what

exactly is missing to make your home-cooked

meal perfect?

The answer is "umami"! In order not to miss

anything about meat, fish and vegetables,

you need our umami.

Simply the best for the popular

spicy,

Christmas bakery. But it also

refinesalso refines many

a dessert.

Experience the pure pleasure

Indispensable for the asparagus season -

simply stir into the sauce Béarnaise...

Orange pepper tastes multi-layered:

peppery, sweet, sour-fruity and a little

spicy. Ideal for Asian dishes such as soups,

duck and chicken. Seafood, fish and salads.

White pepper is characterised by its special

aromatic aromatic mildness. The degree of

pungency is of black pepper, but for its

appearance, the white pepper the white

variety is a welcome change.
White pepper is also excellent for the final

for the final seasoning of dishes before

serving.
Picked from the same bush as black pepper,
white pepper undergoes a special treatment

after harvesting.
special treatment. The fully ripe and

red-fleshed berries are soaked in water for a

few days, so that the flesh and the outer

skin of the berries from the kernel