Dried Herbs

It is also called Indian saffron. Marco Polo noted during his trip to China that the spice obtained from the rhizomes "resembles saffron in color and although in fact completely dissimilar to it, it is equally well suited for practical use. This plant produces a spice and a yellow dye called curcumin. Dried turmeric rhizomes have a pleasant aroma and a spicy, slightly bitter taste. Ground turmeric is used to color rice, pasta and vegetables preserved in vinegar. It is used to season sauces, poultry dishes, cream soups and omelettes. It goes well with bean and soybean dishes. A pinch of turmeric added to yeast or biscuit dough will give it a beautiful yellow color.

Mustard is one of the oldest spices in the world. White mustard has round and hard beige or straw colored seeds. It is characterized by a mild flavor. Thanks to its bactericidal properties, it protects food against spoilage.

Cloves are the unblown, dried flower buds of an evergreen clove tree. They come from Indonesia. They are characterized by a very strong, spicy, and at the same time warm and sweet aroma. They have a sweet, bitter and tart taste. Application of cloves: They are used for preserves, marinades, mulled wine and beer, liqueurs, meat products, roasted ham, and braised beef. A clove stuck in an onion and added to the broth significantly improves its flavor. Ground cloves are the perfect spice for gingerbread and various other cakes.