Spices & spice blends
There are 20 products.
The right spices turn cookies, cakes and bread into something special. Our range goes from fine Ceylon cinnamon, green anise, ginger, nutmeg with mace, tonka beans and mild pink pepper to ready-made spice blends. For Christmas baking there is gingerbread spice, a gingerbread mix, speculoos spice and mulled wine spice; for drinks and desserts, chai and golden milk. Bread spice, the spice blend for bread, quatre épices, ras el hanout, mango curry and the herb pasta blend add flavour to bread, pasta and savoury dishes. Ginger lifts cakes, creams and jams, while nutmeg suits desserts as well as mashed potatoes and sauces.
Tips for cooking with spices
- Anise for Swiss biscuits: green anise gives anise biscuits, gingerbread and Zurich Tirggel their typical aroma; lightly crush the whole seeds to release their fragrance.
- Grate tonka sparingly: grate the bean finely like nutmeg and use it with restraint – its aroma recalls almond, vanilla and caramel and becomes noticeably stronger as the dish cools.
- Pink pepper as decoration: the mild peppercorns add pretty pink accents to chocolate bars, pralines and creams.
- Store correctly: keep spices cool, dry and away from light so they hold their aroma for a long time.
Frequently asked questions about spices and blends
Which spices are in speculoos spice?
Cinnamon, coriander, anise, nutmeg, star anise, cloves and allspice. Besides speculoos, the blend enhances cookie dough, cakes and even savoury dishes such as a tagine.
Why choose Ceylon cinnamon?
Ceylon cinnamon comes from Sri Lanka and is milder, finer and naturally sweeter than the stronger cassia cinnamon. Just a pinch flavours whipped cream, ice cream, porridge or compote.
See also: Vanilla & tonka bean, Anise Cookie Molds for anise biscuits and all our Spices for baking at a glance. Seasonal bakes are waiting in our Christmas cookie recipes.