Founder Favourites

A consistent bestseller, Bavarian Roast Chicken Spice is a German classic with strong flavour and versatility. Rub a whole chicken with oil and spice and let it crisp in the oven to a mouthwatering golden hue. Fresh, savoury and fragrant, it is one of our very favourite seasonings for poultry, steak, veal, pork and potatoes.

Flavour Notes: Savoury, earthy, lightly smoky

Cuisine: German

Heat Level: 0/5

This versatile blend elevates all types of mince from bland to delicious with no fuss and no nasties. It was inspired by our Mama Gabi, who cooked many delicious meatballs for her two daughters, Gewürzhaus founders Maria and Eva when they were growing up. This blend is easy to use; combine with mince, egg & breadcrumbs for a quick and easy lunch or dinner. With garlic, onion, paprika, chives and oregano already in the mix, there's no need for chopping. Serve with vegetables, in lettuce cups or as bite-sized snacks.

Flavour Notes: Savoury, herbaceous, mildly smoky

Cuisine: Italian

Heat Level: 0/5

This light, fragrant spice adds a wonderful depth to apple cake, and can replace mixed spice in many recipes. The inclusion of rose petal and calming chamomile add to the blend's delicacy. Add it to the fruit filling or directly into the dough. Not to be dismissed in savoury dishes: try in broths, on roasted cauliflower and in rice dishes alongside cardamom and lemon rind.

Flavour Notes: Floral, complex, warming, delicately spiced

Cuisine: German

Heat Level: 0/5

Capturing the cultural crossroads of Morocco, Moroccan Souk Spice is a robust expression of its Berber, Moorish, Mediterranean and Arabian influences. With a mild heat and spicy flavour, this blend is well suited to a range of cooking methods and ingredients, including roast vegetables, grilled chicken and steak, tagines, salad dressings and sauces.

Flavour Notes: Vibrant, zesty, warmly spiced, gentle heat

Cuisine: Moroccan

Heat Level: 2/5

Garam masala is a popular Indian spice blend, made differently in every house and region of the country. In Hindi, 'garam' means hot, and 'masala' means spice, referring to the blend’s typical pungency from big and bold spices like cardamom, ginger and cumin. Containing no chilli, our garam masala is perfect for making an aromatic curry for the whole family. It’s one of the most versatile Indian blends and pairs well with chicken, vegetables and legumes.

Flavour Notes: Warmly spiced, aromatic, earthy

Cuisine: Indian

Heat Level: 0/5

Our great grandmother Rosa taught us how to make this traditional Hungarian gulyás and we still love it! With classic flavours of paprika and aromatic stewing spices of onion, garlic, celery and bay leaf, this versatile blend may also be used to braise meats and vegetables, and to flavour any tomato-based dishes such as minestrone and red sauces.

Flavour Notes: Earthy, savoury, mildly smoky

Cuisine: Hungarian

Heat Level: 0/5

This fresh blend of garden herbs adds vibrancy and colour to every salad and dressing. With Salad Herbs, you'll be enjoying the flavours of summer all year round.

Flavour Notes: Herbaceous, balanced savoury and sweet

Cuisine: German

Heat Level: 0/5

This fragrant French-style seasoning blends lavender with aniseed, fennel and coriander for a floral, herbaceous note, rounded out with pepper, chilli, garlic and ginger for gentle warmth.

Until the mid-19th century, the Banda Islands were the world's only source of nutmeg and mace, harvested from the nutmeg tree. This nutmeg, ground from the highest grade of fruit, boasts strong aroma and flavour. Its resinous, sweet, heady fragrance adds depth and character to cakes, pies and all manner of baked goods. It also complements savoury cheese and cream dishes, and vegetables such as spinach, carrot and pumpkin.

Bearing the heady fragrance of liquorice, star anise is used in the East as aniseed is in the West. It is one of the ingredients in Chinese five spice, and Chinese stocks and soups very often contain star anise, as do many other traditional Chinese dishes. With a deeper perfume and sweetness than fennel or aniseed, the flavour of star anise pairs exceptionally well with pork and duck. In Europe, star anise is added to fruit compotes and jams, as well as anisette liqueurs.