FETT kräuter You will find more in

You will find more in our meat and grill spices collection

Better to dose sparingly and season again at the end

slightly spicy and full-bodied with a characteristic tobacco and dried-fruit note

newcomers to the workshop range and hosts who simply want to cook well

With dried porcini and five pepper varieties

FETT kräuter You will find more inFETT, the spice blend by Thomas Vilgis for fatty dishes FETT is a scientifically devised spice blend by the food physicist Thomas Vilgis, tuned precisely to fatty foods. We blend and fill it in our workshop in Klingenberg am Main. The profile: a powerful opening of Tellicherry pepper, a smoky, warm heart of Salish Alderwood smoked salt and smoked cane sugar, a savoury, fresh finish of black cumin, ajwain, hyssop, mint and thyme. The aromas cut through