FETT kräuter slightly spicy and full-bodied with

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

With dried porcini and five pepper varieties

for every day the Balsamic Vinegar 6 Years

Work with the fermented Vadouvan for an umami bridge to India

Better to dose sparingly and season again at the end

FETT kräuter slightly spicy and full-bodied withFETT, 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