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Chrome-bevel sheet on grid paper — specs and return notes filed under the bay.
Work with the fermented Vadouvan for an umami bridge to India
A few drops are enough to make food taste rounder
Better to dose sparingly and season again at the end
You will find more in our meat and grill spices collection
for every day the Balsamic Vinegar 6 Years
FETT kräuter Work with the fermented VadouvanFETT, 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
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