Blends, origin, and dosage — spice knowledge for the kitchen, from basic recipes to product information.
Umami is the fifth basic taste: how it was discovered in 1908, which foods contain it, why tomato + parmesan multiply each other — and four techniques for more depth in your own cooking.
Ras el Hanout means "head of the shop": what goes into the Moroccan royal blend, why rose petals are allowed in, how to cook with it — plus a quick tagine recipe.
Vadouvan is not a curry: Why the French-Indian blend is fermented, how it tastes, what to use it for – and how to identify real Vadouvan when buying it.
Sweet paprika and hot paprika, caraway, marjoram, bay leaf: which spices belong in goulash, when they should be added to the pot - and why paprika powder should never be added to hot fat.
Mashed Potatoes are Not Purée: The Basic Recipe with Waxy Potatoes, Three Variations from Brown Butter to Root Vegetables — and Why a Blender is Taboo.
Za'atar is the table seasoning of the Levant: wild thyme, sesame, sumac, and salt. What it contains, how the blend tastes, the basic manakish recipe — and when it's worth mixing it yourself.
Gingerbread spice is more than just cinnamon: Which spices to include, how to properly measure them, a basic recipe for mixing your own – and what the blend is good for all year round.
In Focus
Why does Bolognese that has been cooked for a long time taste so much deeper? The answer is umami. How the fifth basic taste was discovered, where it can be found — and with which four techniques you can specifically bring it into your kitchen.
Hessian Gourmet Ketchup, Spicy, with Raspberry Vinegar, 400 g
Hessian Gourmet Ketchup Mild, with Raspberry Vinegar, 400 g
Spicy ketchup from Hesse, refined with chili, 400 g
Stonewall Kitchen Grille Sauce The Maple Chipotle Grille Sauce by…
Grilling Sauce by Stonewall Kitchen Stonewall Kitchen Honey…
Australian BBQ Sauce with Smoke Flavor and Mild Heat, 355 ml
