Keep calm and curry on! Fenugreek is particularly popular with Indian cuisine. From the Taj Mahal to Bombay, it spices up Chapatis and Naans and is part of various curry mixes. The spicy seeds have a slightly bitter note that harmonise with legumes, risotto and homemade spreads.
Caraway adds a soothing element to hearty classics of Austrian and German cuisine. It likes breads and roasts and enjoys mingling with potatoes, soups, cabbage and spreads. By the way, the spice also ensures pleasant bliss in the stomach.
The precious scent of the Orient. One of the most expensive spices in the world plays a major role in Indian and Arabic cuisine. It refines tea, coffee and many other culinary delights. With its lemony scent and fine-peppery tanginess, you can embark on a journey to the colourful Orient. Whether in curry or coffee – try it!
Cardamom is revered in India as the queen of spices. Maybe it's because of the costly harvest? The green capsules are picked by hand, which makes them particularly valuable. Ka-Ching! Indians season curry and tea with it, Arabs season their coffee and the Swedes are crazy about cardamom anyway. In cinnamon rolls, gingerbread and punch, the capsule is king.