Spices & spice blends

The right baking spices turn a simple dough into something special: cinnamon in a Zopf, tonka bean in a ganache, gingerbread spice in biscuit dough. Here you will find almost 20 spices and spice blends for baking, confectionery and cooking, all year round and not just at Christmas.

Which spices do we stock?

• Christmas blends: gingerbread spice 60 g, speculoos spice in 45 g and 50 g, mulled wine spice blend 75 g and four-spice blend.
• Single spices: Ceylon cinnamon powder, ground ginger, nutmeg and mace, green aniseed and pink peppercorns.
• Tonka beans: in 50 g and 250 g, for anyone who uses them regularly in desserts and chocolates.
• For drinks and desserts: chai spice blend 90 g and Golden Milk spice blend 60 g.
• For savoury baking and bread: ras el hanout, mango curry blend, bread spice blend, plus wild garlic powder and dried wild garlic.

How to get the most flavour

Grate tonka beans like nutmeg on a fine grater. The aroma recalls vanilla, almond and caramel, so a little goes a long way. For even more intensity, let a grated bean infuse in warm cream and use it for ganache, crème brûlée or ice cream. The same works with chai spice: infuse briefly in cream or milk, strain, and you have the base for a chai tea parfait.

Ground spices lose aroma over time. Store them airtight, dry and dark, and give them a quick sniff before baking. Green aniseed gives aniseed biscuits their distinctive taste, and gingerbread spice belongs in every honey gingerbread recipe. If you would like to bake speculoos and Tirggel with professionals, join our Tirggel and speculoos course in Adliswil.

Spices for chocolates

For filled chocolates, have a look at Vanilla & spices among our praline fillings. Pink peppercorns and ginger pair surprisingly well with dark couverture chocolate.

Frequently asked questions

Can I use gingerbread spice outside the Christmas season?

Absolutely. A pinch in a chocolate cake, an apple cake or coffee cream adds a warm, rounded flavour without any festive feel.

What is the difference between nutmeg and mace?

Mace is the red aril that wraps around the nutmeg seed. It tastes finer and slightly floral and suits pale doughs and creams.

Why ras el hanout or wild garlic in a baking shop?

For the savoury side: ras el hanout seasons bread, savoury snacks and vegetables, while wild garlic brings a taste of spring to tear-and-share bread, butter and pesto. You will find more ingredients for doughs and fillings under Fillings & Ingredients.