{"title":"Breakfast \u0026 Spreads","description":"\u003ch2\u003eSpreads and breakfast: what goes on your bread in the morning\u003c\/h2\u003e\n\u003cp\u003eA \u003cstrong\u003espread\u003c\/strong\u003e is anything you put on bread, rolls, or buns: sweet like jam, honey, or nut cream; savory like pâté, truffle cream, or fish paste. In this category, we have collected spreads from small producers in Germany, Austria, Italy, Spain, and Portugal, along with South Tyrolean rye bread as a base and muesli for those who prefer to spoon their breakfast rather than spread it. Most jars contain between 160 and 250 g – enough for a few weeks of breakfast and small enough to have several varieties open at once.\u003c\/p\u003e\n\u003ch2\u003eFruit, nut, nectar, grain: what good spreads are made of\u003c\/h2\u003e\n\u003cp\u003eBehind every spread is a raw material, and you can tell how much of it is in the jar by checking the list of ingredients. For \u003cstrong\u003efruit spreads and jams\u003c\/strong\u003e, the fruit content in grams per 100 g is stated on the label. Jam is legally regulated, whereas a fruit spread can be formulated freely and often has a higher fruit content. With \u003cstrong\u003enut creams\u003c\/strong\u003e, it is worth looking at the nut content: the creams from Brandgut contain 45 to 52% roasted nuts, while the cedar nut butter from TAIGA consists entirely of cedar nuts.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003ehoney\u003c\/strong\u003e, the Honey Ordinance stipulates that nothing may be added to it. Whether it tastes floral and mild or dark and herbal depends on the \"nectar source,\" i.e., what the bees are currently visiting. Savory creams thrive on a strong protagonist like porcini mushrooms, truffles, or anchovies. For \u003cstrong\u003emuesli\u003c\/strong\u003e, the basis of flakes and grains is what counts: our varieties are made from sprouted organic grain and gently dried.\u003c\/p\u003e\n\u003cp\u003eSweetness also comes from different sources. The Styrian jams are cooked with sugar, pectin, and a little malic acid, while the Leipzig fruit spreads are made with cane sugar. In the cedar nut chocolate cream, dates provide the sweetness, and in the fruit muesli, it's dried mulberries and apricots. And with the Brandgut creams, the sugar caramelizes directly on the nut during roasting – hence the crunch in the jar. Those who prefer less sweetness in the morning can opt for the muesli base mix, pure nut butter, or a savory spread.\u003c\/p\u003e\n\u003ch2\u003eWho is behind the jars\u003c\/h2\u003e\n\u003cp\u003eOur bestsellers among the spreads come from the Basque Country and Molise. The \u003ca href=\"\/en\/products\/olasagasti-thunfisch-sardellencreme\"\u003etuna and anchovy cream\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti\u003c\/a\u003e in Markina-Xemein combines tuna and salted anchovies from the Cantabrian Sea. \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium\u003c\/a\u003e makes the vegan \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003eporcini pâté with truffles\u003c\/a\u003e using 69% porcini mushrooms and their own olive oil, as well as a white truffle cream with Caciocavallo cheese. The fish pâté set from \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet\u003c\/a\u003e with four varieties comes from Portugal.\u003c\/p\u003e\n\u003cp\u003eMost of the jams are supplied by \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei\u003c\/a\u003e from Reigersberg near Ilz in Eastern Styria. For the very popular \u003ca href=\"\/en\/products\/erdbeerkonfituere\"\u003estrawberry jam\u003c\/a\u003e, the fruits grow in their own home garden and are cooked by hand. \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e from Leipzig makes organic fruit spreads from fruit grown on Saxon farms and orchard meadows, such as \u003ca href=\"\/en\/products\/bio-saure-kirsche\"\u003eOrganic Sour Cherry\u003c\/a\u003e made with sour cherries from the Stadtgut Görlitz.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-brandgut\"\u003eBrandgut\u003c\/a\u003e from Hamburg roasts nuts just like at a fairground and turns them into crunchy creams, such as \u003ca href=\"\/en\/products\/peacetazie\"\u003ePeacetazie\u003c\/a\u003e made from pistachios or \u003ca href=\"\/en\/products\/haselgenuss\"\u003eHaselgenuss\u003c\/a\u003e made from hazelnuts. \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost\u003c\/a\u003e from the Palatinate processes Siberian cedar nuts from the Altai region into butter and chocolate spread and makes sprouted muesli such as \u003ca href=\"\/en\/products\/maschas-kascha-bio-muesli-grundmischung-gekeimt\"\u003eMascha's Kascha\u003c\/a\u003e. The honey is provided by \u003ca href=\"\/en\/collections\/hersteller-honigwanderer\"\u003eDie Honigwanderer\u003c\/a\u003e, an organic nomadic beekeeping business in Germany, offering everything from creamed \u003ca href=\"\/en\/products\/fruehjahrshonig\"\u003espring honey\u003c\/a\u003e to dark sweet chestnut honey. Unsweetened organic coconut flakes for muesli come from the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. And the bread to go with it is baked by \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e in the South Tyrolean Ulten Valley, for example, the \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Bread\u003c\/a\u003e made from organic rye with a mild sourdough in two flatbreads.\u003c\/p\u003e\n\u003ch2\u003eFrom quick weekday bread to long Sunday breakfast\u003c\/h2\u003e\n\u003cp\u003eDuring the week, a slice of buttered bread with jam or a spoonful of honey in yogurt is enough. On the weekend, the table can be fuller: a board with rolls and toasted Vinschger Minis, three or four open jars, plus scrambled eggs with a spoonful of porcini pâté. Nut creams belong on waffles, pancakes, and crêpes, while Rosenberg's fruit spreads—like plum-walnut or quince-vanilla—also pair well with a cheese platter. Fish and truffle creams are actually aperitif spreads: spread thinly on toasted white bread, served with a few capers or olives. And you can mix your muesli with plant-based milk or cook it as porridge on cold mornings.\u003c\/p\u003e\n\u003ch2\u003eShop well, store correctly\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMix varieties:\u003c\/strong\u003e Small jars make it easy to put sweet and savory options on the table together.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRead the label:\u003c\/strong\u003e Fruit content, nut content, and nectar source tell you more about the taste than the name does.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eJam and fruit spread:\u003c\/strong\u003e Keep in the fridge after opening and use a clean spoon.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNut creams:\u003c\/strong\u003e Store at room temperature and stir before use if some oil settles on top.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHoney:\u003c\/strong\u003e Store in a dry, dark place and keep well sealed; warm hardened honey gently in a water bath.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMuesli:\u003c\/strong\u003e It stays crunchy and dry in an airtight container.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eOverview of the subcategories\u003c\/h2\u003e\n\u003cp\u003eUnder \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eJam \u0026amp; Preserves\u003c\/a\u003e, you will find the jams from Styria and the organic fruit spreads from Leipzig, from strawberry to plum. \u003ca href=\"\/en\/collections\/kategorie-suesse-aufstriche\"\u003eSweet Spreads\u003c\/a\u003e brings together nut creams from Brandgut, cedar nut butter and chocolate spread, as well as fruit compote and roasted fruit for desserts. In \u003ca href=\"\/en\/collections\/herstige-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e, you will find porcini pâté, truffle cream, and fish pastes from Spain and Portugal. Under \u003ca href=\"\/en\/collections\/kategorie-honig\"\u003eHoney\u003c\/a\u003e are the six organic varieties from the Honigwanderer, from acacia to sweet chestnut. \u003ca href=\"\/en\/collections\/kategorie-muesli-cerealien\"\u003eMuesli \u0026amp; Cereals\u003c\/a\u003e offers sprouted organic muesli and coconut flakes for your breakfast bowl. And under \u003ca href=\"\/en\/collections\/kategorie-brot\"\u003eBread\u003c\/a\u003e are the organic rye breads from Ultner Brot: flatbreads, Vinschger Paarl, Vinschger Minis, and Schüttelbrot.\u003c\/p\u003e\n\u003ch2\u003eOrder spreads online\u003c\/h2\u003e\n\u003cp\u003eWhether you are restocking a single jar or putting together a breakfast for guests: at Leni \u0026amp; Hans, you can order spreads, honey, muesli, and bread online, and your package will arrive in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"erdbeerkonfituere","title":"Strawberry jam","description":"\u003ch2\u003eGruber's Strawberry Jam. Jam made from strawberries from the home garden – fruity, spreadable, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Strawberry Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. The strawberries come from the \"Fruchtzauberei\" home garden, are harvested when fully ripe, and processed into a pulp; 210 g per jar. No added flavorings, no preservatives, no artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStrawberry jam from Gruber's\u003c\/strong\u003e is the kind of jam found on every breakfast table in Austria, where it is usually just called \"Marmelade\". The label lists four ingredients: strawberry pulp, sugar, pectin as a gelling agent, and a little malic acid. What makes it special is the origin of the fruit. The strawberries grow in the farm's home garden in Reigersberg, very close to the kitchen where Beatrix processes them. They are harvested when they are ripe – the producer calls this \"enjoyment-ripe.\" Imagine a Saturday morning: fresh rolls, cold butter, and a jar that smells like June. This jam is made exactly for that moment. For years, it has been one of our most popular jars from Styria.\u003c\/p\u003e\n\n\u003ch3\u003eRipe strawberry, rounded sweetness, smooth on the knife\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes of ripe strawberries, rounded and sweet. In the background, there is a light acidity that comes from the malic acid, making the fruit taste fresh. The producer describes their strawberries as red, aromatic fruits. That is exactly how they arrive in the jar: the strawberry is at the forefront; the sugar supports it rather than masking it.\u003c\/p\u003e\n\n\u003cp\u003eBecause the fruits are processed into a pulp, the jam is smooth and even. It spreads thinly on buttered bread and glides over warm palatschinken (crêpes) like a glaze. You will barely find any whole fruit pieces in it. If you like biting into half a strawberry at breakfast, you are better off choosing a chunky variety.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness is distinct, just like in a classic jam. For yogurt or cheese with a bit more acidity, the raspberry or blackberry jam from the same producer are more suitable choices. For children and anyone who loves strawberries just as they taste in early summer, this one hits the spot.\u003c\/p\u003e\n\n\u003ch3\u003eRolls, palatschinken, crumble cake: the everyday jam\u003c\/h3\u003e\n\n\u003cp\u003eGruber's strawberry jam brings the most joy where it has always belonged: on breakfast bread. A fresh Kaiser roll, butter, a thin layer of jam – that's all you need on a day off. It also works well on whole-grain bread with \"Topfen\" (curd cheese\/quark) because the fruit stands up well against the tangy cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn sweet cooking, it is the filling for palatschinken, the thin Austrian pancakes. Warm from the pan, a spoonful of jam on top, rolled up, and sprinkled with powdered sugar. For a Swiss roll, spread it onto the cooled cake and roll it up. For \"Spitzbuben,\" the filled Christmas cookies, warm it up briefly, and it will spread more easily.\u003c\/p\u003e\n\n\u003cp\u003eA spoonful in Greek yogurt with a few oats makes a quick weekday breakfast. Stirred into a milkshake, it replaces strawberry syrup. Poured over vanilla ice cream, it becomes a sauce if you briefly heat it in a pot with a splash of water.\u003c\/p\u003e\n\n\u003cp\u003eFor baking, spread a thin layer of jam over a sheet of sponge cake and top with crumble. This creates a strawberry crumble cake even out of season. The \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eapricot jam\u003c\/a\u003e can be used the same way if you want some variety on your baking tray.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of jam into a vinaigrette made of balsamic vinegar and olive oil. Over arugula with goat cheese, it brings fruitiness and a little sweetness to the salad, even when it's not strawberry season.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the home garden in Reigersberg, into the jar by hand\u003c\/h3\u003e\n\n\u003cp\u003eGruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history dates back to 1860. In the early 1990s, it shifted to fruit growing, with a focus on apples. Later, \"Fruchtzauberei\" was added – the branch of the business that turns fruits and vegetables into jams, chutneys, vinegars, and sauces.\u003c\/p\u003e\n\n\u003cp\u003eThe work is clearly divided. René Gruber, as a master orchardist, is responsible for the cultivation, while Beatrix processes the fruits as a cook. Their recipes are developed by tasting and experimenting together, as they describe it themselves. Their guiding principle is \"Quality over quantity.\"\u003c\/p\u003e\n\n\u003cp\u003eFor the strawberry jam, the origin is particularly close: the fruits grow in the farm's home garden. For this variety, this is explicitly stated by the producer. It is harvested when perfectly ripe and processed by hand. Besides the fruit, only sugar, pectin, and malic acid go into the jar.\u003c\/p\u003e\n\n\u003cp\u003eThe jam is sold in the farm shop in Reigersberg, in selected stores, and through us. The 210 g jar is quickly used up even in a small household, so there is always a freshly opened one on the table.\u003c\/p\u003e\n\n\u003ch3\u003eFor breakfast lovers, families, and anyone homesick for Austria\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for those who like their breakfast simple: bread, butter, fruit. Children often reach for the strawberry first, while adults appreciate that it comes from a small home garden and is made by hand. As a gift, it suits people who know Austria and miss farm-made jam. Combined with a pack of rolls or a homemade braided loaf, it makes a lovely little breakfast gift. It fits Mother's Day, a housewarming, or as a thank you for a neighbor who watered the plants.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a variety with more acidity, try the \u003ca href=\"\/en\/products\/himbeerkonfituere\"\u003eraspberry jam\u003c\/a\u003e, finely passed and seedless. You can find all jams, chutneys, and sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other varieties from different manufacturers under \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eJam \u0026amp; Preserves\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those looking for a sugar-reduced fruit spread – this is a classic jam containing sugar. And those expecting large strawberry chunks will find it very smooth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jam made from strawberries from a Styrian home garden – for the Saturday roll, the palatschinken, and the winter crumble cake.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548029624652,"sku":"034GRU0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/erdbeerkonfituere.png?v=1778853415"},{"product_id":"kirschenragout-mit-tonkabohne","title":"Cherry ragout with tonka bean","description":"\u003ch2\u003eGruber's Cherry Ragout with Tonka Bean. A fruit ragout made from sweet cherries – loose, fruity, with a warm vanilla aroma.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Cherry Ragout with Tonka Bean\u003c\/strong\u003e is a handmade fruit ragout from Reigersberg near Ilz in Eastern Styria. The label lists three ingredients: sweet cherries, sugar, and tonka bean. 210 g in a jar, perfect for spooning, spreading, and warming. No gelling agents, no artificial colors, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry Ragout with Tonka Bean by Gruber's\u003c\/strong\u003e is the jar for the moment after a meal. A fruit ragout falls somewhere between a compote and a jam: the fruit is cooked down with sugar, but no gelling agent binds the mixture into a firm layer. The result is loose and juicy, more of a side dish than a bread spread. For this fruit delight, sweet cherries are cooked with an ingredient rarely seen in Styrian cuisine: the tonka bean. Its scent is reminiscent of vanilla, almond, and fresh hay. Together with the cherry, it creates a flavor that brings to mind cherry cake and Black Forest gateau, only lighter. For years, this ragout has been one of the most popular jars from Fruchtzauberei, especially among those who love to make Kaiserschmarrn.\u003c\/p\u003e\n\n\u003ch3\u003eSweet cherry, warm tonka, juicy on the spoon\u003c\/h3\u003e\n\n\u003cp\u003eThe ragout tastes first and foremost of sweet cherry: round, mild, and fruity, with low acidity. Sweet cherries are softer in flavor than sour cherries, providing fruitiness rather than tartness. Behind that comes the tonka bean. It adds a warm, slightly vanilla-like tone over the cherries, along with a subtle note reminiscent of marzipan and bitter almond.\u003c\/p\u003e\n\n\u003cp\u003eThe tonka bean remains in the background. It is much like a pinch of cinnamon in apple strudel: you notice it because the flavor becomes rounder and longer. Those trying tonka for the first time often think of vanilla at first, only noticing something else on the second spoonful.\u003c\/p\u003e\n\n\u003cp\u003eBecause the ragout is cooked down using only sugar, it flows off the spoon. It has more juice than a jam and sits on the plate like a thick sauce with fruit. It still works on bread if you treat it like a spread and distribute it thinly. If you are looking for a firm, sliceable jam for your breakfast roll, it is better to reach for the cherry jam from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eKaiserschmarrn, ice cream, yogurt: this ragout belongs with dessert\u003c\/h3\u003e\n\n\u003cp\u003eThe classic place for a fruit ragout is alongside Kaiserschmarrn. In Austria, this is usually accompanied by a plum roaster, but the cherry and tonka version creates a variation for guests. Simply warm the ragout briefly in a small pot and serve it in a bowl on the side. Everyone can take as much as they like.\u003c\/p\u003e\n\n\u003cp\u003eIt is just as suitable for palatschinken, pancakes, and waffles. Served over vanilla ice cream, it makes for warm cherries with ice cream—a combination that even children enjoy. Distributed over semolina pudding, rice pudding, or curd cheese dumplings, it adds color and fruit to the plate.\u003c\/p\u003e\n\n\u003cp\u003eServed cold, the ragout tastes great in plain yogurt or Skyr, with a bit of granola on top. For a dessert in a glass, layer mascarpone cream, crumbled ladyfingers, and the cherry ragout. After an hour in the fridge, three ingredients have become a dessert that looks like a lot of hard work.\u003c\/p\u003e\n\n\u003cp\u003eCherry with tonka is also worth considering with cheese. Paired with a mild fresh goat cheese or Brie, the ragout acts like a sweet chutney. And during the Christmas season, it goes well with gingerbread, vanilla crescents, and a slice of stollen.\u003c\/p\u003e\n\n\u003cp\u003eIt also works as a cake topping. Add the ragout to a cheesecake or a curd cake only after baking. The juice will then stay on the surface and only run down the edges slightly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the jar briefly in hot water instead of heating the ragout in a pot. This makes it lukewarm, the tonka bean aroma becomes stronger, and the cherries remain exactly as they were in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit ragout from the Fruchtzauberei\u003c\/h3\u003e\n\n\u003cp\u003eThe ragout is made at Fruchtzauberei in Reigersberg near Ilz, a small family business in Eastern Styria. The farm's history dates back to 1860; fruit growing, especially apples, was added in the early 1990s. As a master fruit grower, René Gruber oversees cultivation, while Beatrix uses her skills as a cook to put fruits and vegetables into jars.\u003c\/p\u003e\n\n\u003cp\u003eFruit ragouts are a staple in the Fruchtzauberei range, alongside jams, chutneys, syrups, sauces, and pesto. The cherry ragout shows how their recipes are created: through collective tasting and experimentation until the flavor is just right. That is how Beatrix and René describe it themselves. That a tropical bean finds its way into a cherry jar is the result of this curiosity. The tonka bean is the seed of a South American tree and is usually finely grated in the kitchen, similar to nutmeg.\u003c\/p\u003e\n\n\u003cp\u003eEverything is made by hand. Aside from the sweet cherries, only sugar and tonka bean go into the jar. Their guiding principle is \"quality over quantity.\" The ragout is available at the farm, in select shops, and at Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\u003ch3\u003eFor Kaiserschmarrn chefs and dessert lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis ragout is for everyone who enjoys cooking something sweet on the weekend and wants to have a side dish in their pantry. It suits families who have Kaiserschmarrn and palatschinken on their menu, and anyone who rarely eats plain vanilla ice cream. As a gift, it is a lovely surprise for people trying tonka bean for the first time. Combined with a pack of ice cream wafers, a vanilla pod, or a small bag of powdered sugar for the Kaiserschmarrn, it makes a perfect little Sunday package.\u003c\/p\u003e\n\n\u003cp\u003eFor bread and rolls, the \u003ca href=\"\/en\/products\/kirschenkonfituere\"\u003eCherry Jam\u003c\/a\u003e is the spreadable sister product. If you like cherry with apricot, try the \u003ca href=\"\/en\/products\/marillen-kirsch-duett\"\u003eApricot-Cherry Duet\u003c\/a\u003e. You can see the entire assortment from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe ragout is not suitable as a filling for cookies or cake layers, as it is too juicy. For Linzer cookies and Swiss rolls, it is better to use a jam.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit ragout made from sweet cherries and tonka bean – for Sunday Kaiserschmarrn, vanilla ice cream, and dessert in a glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548029690188,"sku":"034GRU0009","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kirschenragout-mit-tonkabohne.png?v=1778853419"},{"product_id":"marillen-kirsch-duett","title":"Apricot Cherry Duet","description":"\u003ch2\u003eGruber's Apricot Cherry Duo. A preserve made from apricots and sweet cherries – fruity, balanced, and crafted for dessert making.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Cherry Duo\u003c\/strong\u003e is a handmade preserve from Reigersberg near Ilz in Eastern Styria. Two fruits in one jar: apricots and sweet cherries, cooked with sugar and pectin. 190g, for Kaiserschmarrn (shredded pancake), creams, and breakfast, with no artificial colors or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Cherry Duo\u003c\/strong\u003e brings together two fruits that complement each other perfectly. The apricot provides a vibrant, slightly tart acidity, while the sweet cherry is mild and rounded. On their own, one might be too tart and the other too mild; together, they create a preserve with a balanced flavor that is incredibly versatile in the dessert kitchen. It works best as an all-rounder for Kaiserschmarrn, creams, and anything that needs a fruity finish.\u003c\/p\u003e\n\n\u003ch3\u003eThe acidity of the apricot, the mildness of the cherry\u003c\/h3\u003e\n\n\u003cp\u003eThis preserve tastes primarily of apricot—fruity with a delicate acidity—followed by the sweet cherry, which softens and rounds out the profile. It is noticeably sweet, as is expected of a classic preserve, but the two fruits perfectly balance one another.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a pure apricot preserve, the Duo is milder and more rounded. Compared to cherry preserve, it offers more freshness. If you are looking for a single-varietal fruit flavor that tastes exclusively of one fruit, the individual varieties are a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eKaiserschmarrn, quark cream, and pancakes\u003c\/h3\u003e\n\n\u003cp\u003eIts primary use is with Kaiserschmarrn. Instead of stewed fruit or applesauce, serve the Duo in a small bowl, warmed slightly and thinned with a spoonful of water. It is just as perfect with Palatschinken (Austrian-style crepes), pancakes, waffles, and semolina schmarrn.\u003c\/p\u003e\n\n\u003cp\u003eIt works beautifully as a topping for all kinds of creams: quark cream, panna cotta, vanilla pudding, mascarpone cream, or yogurt. A spoonful added to a cheesecake after baking provides a pop of color and fruit. It makes for a two-flavor filling for a sponge roll or a layer cake, and you can also use it to fill muffins and cookies.\u003c\/p\u003e\n\n\u003cp\u003eAt breakfast, it is perfect on buttered bread, a bread roll, or a croissant. A spoonful adds fruit to your porridge or muesli. Served on quark with a few chopped almonds, it turns into a breakfast that tastes like a Sunday morning, even if it's Wednesday.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Layer crumbled butter cookies, quark cream mixed with a little vanilla sugar, and a spoonful of the Duo in a glass. Repeat twice, chill for an hour, and your dessert for guests is ready.\u003c\/p\u003e\n\n\u003ch3\u003eA combination from the \"Fruchtzauberei\"\u003c\/h3\u003e\n\n\u003cp\u003eBehind this Duo is a small family business from Eastern Styria: Gruber's Fruchtzauberei in Reigersberg near Ilz. On the farm, which traces its roots back to 1860, fruit has been grown since the early 1990s, primarily apples. Master fruit grower René Gruber tends to the trees, while cook Beatrix transforms the harvest into preserves, chutneys, ragouts, and sauces.\u003c\/p\u003e\n\n\u003cp\u003eCombinations like the Duo are born from shared tasting and experimentation, which is how the pair describes their recipe development process. Handmade quality is a matter of course, and their guiding philosophy is \"Quality over quantity.\" You can find their jars in the farm shop in Reigersberg, at selected retailers, and here with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor dessert fans and Kaiserschmarrn chefs\u003c\/h3\u003e\n\n\u003cp\u003eThe Duo is for anyone who loves making sweet dishes and wants a versatile preserve. It is ideal for families who regularly enjoy Kaiserschmarrn or crepes, and for hosts who need a quick dessert. It also makes a great gift if you aren't sure whether the recipient prefers apricots or cherries.\u003c\/p\u003e\n\n\u003cp\u003eYou can find the single-varietal \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eapricot preserve\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kirschenkonfituere\"\u003echerry preserve\u003c\/a\u003e available separately. More jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe Duo is not suitable for a low-sugar diet. It is a classic preserve, cooked with sugar and pectin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA preserve made from apricots and sweet cherries – for Kaiserschmarrn, quark cream, and desserts in a glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"190 g","offer_id":57548029755724,"sku":"034GRU0010","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marillen-kirsch-duett.png?v=1778853417"},{"product_id":"kirschenkonfituere","title":"Cherry jam","description":"\u003ch2\u003eGruber's Cherry Preserve. Preserve made from sweet cherries – mild, rounded, and easy to spread for breakfast.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Cherry Preserve\u003c\/strong\u003e is a handmade preserve from Reigersberg near Ilz in Eastern Styria. It is cooked from sweet cherries, sugar, pectin, and a little malic acid, 210 g per jar. Mild and fruity, for bread, rice pudding, and sweet dishes, without artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry Preserve by Gruber's\u003c\/strong\u003e is the preserve for everyone who likes cherries sweet. In Austria, a clear distinction is made: the *Weichsel* is the sour cherry, tart and acidic, while *Kirsche* usually refers to the sweet cherry. This preserve focuses on the sweet cherry. This makes it milder and rounder than a sour cherry preserve, creating a variety that children and adults like equally. Unlike the cherry ragout from the same producer, it is set with pectin. It is easy to spread and therefore belongs on bread, not just as a dessert.\u003c\/p\u003e\n\n\u003ch3\u003eSweet cherry, low acidity, soft on bread\u003c\/h3\u003e\n\n\u003cp\u003eThe preserve tastes of ripe sweet cherries, fruity and soft. A light acidity from the malic acid keeps it fresh. The cherry itself brings little tartness, which is why the preserve comes across as gentle and balanced.\u003c\/p\u003e\n\n\u003cp\u003eCompared to raspberry, it is less tangy; compared to damson, it is brighter and more summery. Those looking for a cherry preserve with strong acidity, as provided by sour cherries, will find this one very mild. It is therefore less suitable for cheese with a lot of salt and spice than a tart variety.\u003c\/p\u003e\n\n\u003ch3\u003eRice pudding, semolina porridge, and the morning buttered roll\u003c\/h3\u003e\n\n\u003cp\u003eIn the morning, the cherry preserve belongs on a buttered slice of bread, a roll, or a croissant. Spread over quark with a little vanilla sugar, it makes a quick breakfast that tastes like dessert.\u003c\/p\u003e\n\n\u003cp\u003eIts real strength, however, shows with warm sweet dishes. A spoonful of cherry is a better fit for rice pudding with cinnamon and sugar than any other variety. The same applies to semolina porridge, the Austrian *Grießkoch*, and sweet cheese crepes (*Topfenpalatschinken*). For a cherry cake without fresh fruit, spread a layer of preserve onto a shortcrust base and sprinkle crumbles over it.\u003c\/p\u003e\n\n\u003cp\u003eFor a dessert in a glass, layer cherry preserve, whipped cream, and crumbled chocolate cake. This is reminiscent of Black Forest cake and is ready in ten minutes. It makes a sweet accompaniment to mild fresh goat cheese on a baguette for an aperitif. For muffins, add a teaspoon to the center of the batter before the tin goes into the oven.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Warm up two tablespoons of preserve with a splash of lemon juice and pour it over vanilla ice cream. The lemon adds the acidity that the sweet cherry lacks.\u003c\/p\u003e\n\n\u003ch3\u003eHandmade at the Fruchtzauberei in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eThe preserve comes from Reigersberg near Ilz in Eastern Styria, from the kitchen of Gruber's Fruchtzauberei, a small family business. The farm's history dates back to 1860, with fruit growing, specifically apples, added in the early 1990s. The tasks are divided: as a master fruit grower, René Gruber is responsible for cultivation, while the cook, Beatrix, handles the preserving.\u003c\/p\u003e\n\n\u003cp\u003eLike every variety from Fruchtzauberei, this one was created through joint tasting and experimentation. It is made by hand using only sweet cherries, sugar, pectin, and malic acid. Their motto is \"Quality over quantity.\" You can find the preserve at the farm shop, in selected stores, and with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor children, rice pudding fans, and everyone who likes it mild\u003c\/h3\u003e\n\n\u003cp\u003eThis preserve is for everyone for whom sour cherry is too tart and raspberry too acidic. It is suitable for families with children, people who enjoy cooking rice pudding or semolina porridge on Sundays, and anyone who wants a mild breakfast. As a small gift, it fits into a basket with rice pudding, a cinnamon stick, and a jar of honey for friends who enjoy sweet cooking.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer your cherry juicy and with a hint of vanilla, choose the \u003ca href=\"\/en\/products\/kirschenragout-mit-tonkabohne\"\u003eCherry Ragout with Tonka Bean\u003c\/a\u003e. You can find cherry and apricot together in the \u003ca href=\"\/en\/products\/marillen-kirsch-duett\"\u003eApricot-Cherry Duet\u003c\/a\u003e. You can see all preserves and ragouts from Fruchtzauberei on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for *Weichsel* fans who are looking for a tart, acidic cherry. For that, the sweet cherry is too gentle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild preserve made from sweet cherries – for rice pudding, semolina porridge, and the roll on Sunday morning.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548032704844,"sku":"034GRU0002","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kirschenkonfituere-1.png?v=1778853452"},{"product_id":"hauszwetschkenkonfituere","title":"Homemade plum jam","description":"\u003ch2\u003eGruber's Damson Plum Jam. Jam from the old-fashioned damson plum – dark, spicy-fruity, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Damson Plum Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria, cooked from the pulp of the house damson, a traditional plum variety. 190 g in a jar, with sugar, pectin, and malic acid. Without added flavorings and without preservatives or colorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDamson Plum Jam from Gruber's\u003c\/strong\u003e carries an Austrian word in its name: \"Zwetschke\" is the local spelling for what is known as \"Zwetschge\" in Germany. The house damson is the old, traditional variety found in many gardens and along many farm edges. It is elongated, dark blue, ripens late in the year, and has firm, rather dry flesh. That is precisely why bakers have valued it for generations, and exactly why it is so well-suited for jam. For Fruchtzauberei, the matter is clear. The producer writes that for them, the traditional damson remains the plum with the most flavor. Compared to the bright summer varieties from Reigersberg, this jam is the autumn variety on the shelf: dark, robust, and a favorite of ours for years.\u003c\/p\u003e\n\n\u003ch3\u003eDark fruit, mild acidity, a hint of autumn\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes of ripe, dark plum, fruity and deep. Added to this are a mild acidity and a sweetness reminiscent of fruit puree and cake. Unlike berry varieties, it is less tart. It feels rounder, almost spicy, even though the jar contains nothing but the fruit, sugar, pectin, and malic acid.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is made from the fruit pulp, the texture is smooth and dense. It spreads well and stays where you put it when baking. On bread, a thin layer is sufficient, as the plum flavor is bold enough.\u003c\/p\u003e\n\n\u003cp\u003eCompared to Powidl, the Austrian plum butter that is cooked down for hours without gelling agents, this jam is lighter, fresher, and fruitier. Those expecting deep, almost caramel-like Powidl will find this jam lighter. For breakfast and quick pastries, that is precisely an advantage.\u003c\/p\u003e\n\n\u003ch3\u003eBuchteln, Palatschinken, cheese: the plum in pastry baking\u003c\/h3\u003e\n\n\u003cp\u003eIn Austria, the plum belongs in the kitchen of pastries just like powdered sugar. For Buchteln, place a teaspoon of jam into every ball of yeasted dough. Then pinch the dough shut and place the Buchteln tightly packed in the baking dish. Serve with vanilla sauce after baking, just as many know it from childhood.\u003c\/p\u003e\n\n\u003cp\u003ePalatschinken, the thin Austrian crepes, are spread thinly with jam, rolled up, and sprinkled with cinnamon sugar. A spoonful on the edge of the plate goes well with poppy seed noodles or curd cheese dumplings. Those who make Germknödel (yeast dumplings) themselves can fill them with this jam instead of Powidl. The result tastes fruitier and fresher; poppy seeds, melted butter, and powdered sugar go well with it.\u003c\/p\u003e\n\n\u003cp\u003eFor breakfast, it tastes great on buttered bread, on a \"Kornspitz\" roll, or on curd cheese with a little cinnamon. A spoonful in porridge turns oatmeal into an autumn breakfast on cold days. It also goes well with an evening snack. As a sweet counterpart to robust mountain cheese, Brie, or matured sliced cheese, it works much like a chutney.\u003c\/p\u003e\n\n\u003cp\u003eIn savory cooking, stir a teaspoon into the sauce for game or roast pork. The plum adds fruitiness and slight thickening. For Christmas, use it to fill cookies or spread it on a gingerbread base before adding the glaze. And for a quick dessert in a glass, layer the jam, curd cream, and crumbled speculoos cookies. An hour in the fridge is all it takes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Warm up two tablespoons of jam with a pinch of cinnamon and a splash of water. Drizzled over Kaiserschmarrn, this replaces the traditional stewed plums when you're in a hurry on a Sunday.\u003c\/p\u003e\n\n\u003ch3\u003eAn old variety, processed in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eFruchtzauberei is a small family business in Reigersberg near Ilz, in the fruit-growing region of Eastern Styria. The farm's roots go back to 1860. In the early 1990s, it converted to fruit growing, with a focus on apples. René Gruber is a master fruit grower and handles the cultivation, while Beatrix is a chef who processes the fruit at Fruchtzauberei.\u003c\/p\u003e\n\n\u003cp\u003eThe damson plum fits this operation well. It is a variety that is part of Austrian tradition and is cooked down in many farm kitchens in autumn. It requires a bit of patience, as it only ripens in late summer and autumn, when most other fruits have long since been processed. Beatrix processes it into pulp and cooks it into jam with sugar and pectin. It is made by hand, according to recipes developed through collective tasting and experimentation.\u003c\/p\u003e\n\n\u003cp\u003e\"Quality over quantity\" is the principle Beatrix and René live by. The jam is available at the farm, through selected retailers, and from us. The 190 g jar is slightly smaller than most other Fruchtzauberei jams, making it well-suited for a breakfast table for two. Those who bake a lot are best off stocking up on two jars at once, as a tray of Buchteln can easily use half a jar.\u003c\/p\u003e\n\n\u003ch3\u003eFor pastry fans and cheese lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who loves plums and wants them on the table year-round. It suits people who enjoy baking, especially with yeast dough, and anyone looking for something fruity for their cheese board. As a gift, it is perfect for friends who think of their grandmother's pastries whenever they hear the word \"Zwetschke.\"\u003c\/p\u003e\n\n\u003cp\u003eIncidentally, the \u003ca href=\"\/en\/products\/grillsauce-hot-painful\"\u003ehot \u0026amp; painful barbecue sauce\u003c\/a\u003e, the spicy side of the damson plum, is based on the same fruit pulp. For the summer, there is \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eapricot jam\u003c\/a\u003e. The rest of the assortment can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a low-sugar spread. It is a classic jam, cooked with sugar, for bread, Buchteln, and cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jam made from the old-fashioned damson plum – for Buchteln, Palatschinken, and mountain cheese in the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"190 g","offer_id":57548032737612,"sku":"034GRU0003","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/hauszwetschkenkonfituere-1.png?v=1778853453"},{"product_id":"himbeerkonfituere","title":"Raspberry jam","description":"\u003ch2\u003eGruber's Raspberry Jam. Jam made from finely strained raspberries – berry-rich, seedless, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Raspberry Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in East Styria. The raspberries are finely strained, leaving the seeds in the sieve; the jar contains only raspberry pulp, sugar, pectin, and malic acid. 210 g. No preservatives, no colorings, and no added flavorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Jam from Gruber's\u003c\/strong\u003e solves a problem familiar to all raspberry fans: the small seeds that get stuck between your teeth and spoil a breakfast just a little. Beatrix, the cook at Fruchtzauberei, therefore finely strains the berries. The producer describes the result as \"finely strained and absolutely seedless.\" What remains is the raspberry pulp with its full, slightly tart flavor. This is then combined with sugar, pectin as a gelling agent, and a little malic acid to create a jam that spreads smoothly. It is the perfect raspberry for children, people with sensitive teeth, and anyone who needs a clean filling layer for baking. For years, it has been one of our most popular varieties from Styria.\u003c\/p\u003e\n\n\u003ch3\u003eBerry-rich, tart, and completely smooth\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes like raspberries straight from the bush in summer: fruity and berry-rich, with a lively acidity. The producer calls it a berry delight, and that is exactly the first impression. The sweetness is clearly there, but the raspberry has enough of its own acidity to stand up to the sugar.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the strawberry jam from the same producer, it is fresher and slightly more tart. Compared to the blackberry, it seems lighter and fruitier, less earthy. If you are choosing between the three berries, pick the raspberry when you want the jam to bring acidity and freshness to a dish.\u003c\/p\u003e\n\n\u003cp\u003eBecause the seeds are strained out, the texture is completely smooth. You will notice this on your bread, but even more so when baking: between two cookies or two cake layers, it forms an even, red layer without any grainy bits. If you enjoy the crunch of seeds and expect whole berries in the jar, you will find this jam very refined.\u003c\/p\u003e\n\n\u003ch3\u003eLinzer cookies, curd pancakes, and chocolate cake\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberry is the baking jam among the Gruber varieties. For Linzer cookies—those shortcrust biscuits with a hole in the middle—briefly warm the jam and spread it on the bottom half. Sprinkle the top half with powdered sugar, place it on top, and you're done. Because it is seedless, the filling in the hole looks neat and shiny.\u003c\/p\u003e\n\n\u003cp\u003eFor a Linzer torte, spread it thickly over the nut shortcrust base and lay the lattice over it. For a jelly roll or a layer cake, it is the classic filling between cake and cream. A chocolate cake also benefits if you slice it horizontally and spread a layer of raspberry jam in between.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick meal, it goes perfectly on curd pancakes (Topfenpalatschinken), in plain yogurt, and on vanilla ice cream. For a raspberry sauce, warm two tablespoons with a tablespoon of water and stir until smooth. This works well with curd dumplings, panna cotta, and simple semolina pudding. For breakfast, it tastes great on buttered bread or a butter roll, preferably with a few fresh berries on top.\u003c\/p\u003e\n\n\u003cp\u003eIt also works well in a glass. A teaspoon of jam dissolved in hot water, cooled down, and topped up with sparkling water makes a quick raspberry lemonade. A squeeze of lemon makes it even fresher. In summer, you can prepare a carafe for the garden table with ice cubes and a few mint leaves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drag a spoonful of jam through your brownie batter with a fork before putting them in the oven. The red marbling looks good, and the acidity makes the dark chocolate feel lighter.\u003c\/p\u003e\n\n\u003ch3\u003eStrained in Reigersberg, made by hand\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberries are processed by Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in East Styria. The farm has a history dating back to 1860, and since the early 1990s, fruit growing, especially apples, has shaped the farm. René Gruber is the master fruit grower in charge of cultivation, while Beatrix is the cook responsible for everything that goes into the jar.\u003c\/p\u003e\n\n\u003cp\u003eWith the raspberry jam, the work is primarily in the straining. The berries are pressed through a fine sieve so that the pulp and juice pass through while the seeds remain. Only then is the pulp boiled with sugar and pectin to create the jam. This involves more manual work than a chunky variety, and it is precisely this work that creates the smooth texture. You can taste and see this effort in every spoonful that glides smoothly and shiny from the knife onto your bread.\u003c\/p\u003e\n\n\u003cp\u003eThe recipes at Fruchtzauberei are developed through joint tasting and experimentation. Beatrix and René describe their standard with the phrase \"Quality over quantity.\" Everything is made by hand, and aside from the fruit, only sugar, pectin, and malic acid go into the glass. The jams are sold in the farm shop in Reigersberg, in selected stores, and through us.\u003c\/p\u003e\n\n\u003ch3\u003eFor bakers, children, and anyone bothered by seeds\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who loves raspberries but prefers to leave the seeds in the sieve. It is the right choice for Christmas baking, for cakes with clean layers, and for children who want jam without any little grains. As a gift, it fits perfectly in a basket with shortcrust cookies or alongside a Linzer torte that you have baked yourself. It is also a great addition to the table for Sunday afternoon coffee when guests are coming: a jar, a spoon, and some butter croissants or brioche.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer it sweeter and milder, choose the \u003ca href=\"\/en\/products\/erdbeerkonfituere\"\u003eStrawberry Jam\u003c\/a\u003e with fruit from their own garden. The \u003ca href=\"\/en\/products\/brombeerkonfituere\"\u003eBlackberry Jam\u003c\/a\u003e is darker and more tart. You can find all the jams from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a reduced-sugar fruit spread. It is a classic jam cooked with sugar for bread, cookies, and cakes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA seedless raspberry jam from East Styria – for Linzer cookies, layer cakes, and buttered toast without the grains.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548032868684,"sku":"034GRU0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeerkonfituere.png?v=1778853453"},{"product_id":"bio-saure-kirsche","title":"Organic Sour Cherry","description":"\u003ch2\u003eRosenberg Organic Sour Cherry. Organic fruit spread made from sour cherries – fruity and tart, with many small pieces of fruit and little added sugar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Sour Cherry\u003c\/strong\u003e is an organic fruit spread made from sour cherries from the Stadtgut Görlitz, cooked by Rosenberg Delikatessen in Leipzig. Each 100 g contains 74 g of fruit, plus cane sugar and apple pectin. The jar contains 170 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSour Cherry by Rosenberg\u003c\/strong\u003e is deliberately called a fruit spread. The reason lies in the Jam Ordinance: according to the manufacturer, what is classified as marmalade or jam there requires at least 55% sugar. Matthias Rosenberg takes a different approach. His spreads have a high fruit content and little added sugar, and are sweetened with cane sugar from certified organic cultivation. In the case of the sour cherry, this specifically means: for every 100 g of spread, there are 74 g of fruit. As a result, the acidity of the cherry remains noticeable, and that is precisely what makes it so appealing. Instead of a uniformly sweet mass, you get a spread that actually tastes like fruit. You can already see the small pieces of cherry when spreading it on your knife. The manufacturer calls the Sour Cherry a classic in their range, and for us, it is the top seller among the Rosenberg jars.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Sour Cherry tastes balanced, fruity and tart, as the manufacturer describes it. The sweetness takes a back seat; the cherry is at the forefront. With the first bite, you notice the typical acidity of the sour cherry, which keeps the mouth feeling fresh. This is followed by a rounded fruit note that is reminiscent of homemade stewed cherries, just with less sugar.\u003c\/p\u003e\n\n\u003cp\u003eTypical of this spread are the many small pieces of fruit. They give it texture and something to chew on, while it remains easy to spread. It is bound with apple pectin, a gelling agent derived from apples. The consistency is softer than that of a firm jam, and the knife glides easily through the jar. On warm toast, it sinks in a little; on cold bread, it stays put.\u003c\/p\u003e\n\n\u003cp\u003eBecause the fruit plays the leading role, the spread tastes vibrant and bright. Anyone accustomed to sweet cherry jam from a supermarket shelf who expects exactly that will initially find the Sour Cherry too tart. After a few breakfasts, many no longer want to be without this exact freshness.\u003c\/p\u003e\n\n\u003cp\u003eThe reason sour cherries fit so well into a spread is simple. You prefer to eat sweet cherries fresh from the tree, whereas sour cherries have always been the cherries of choice for stewing, baking, and juicing. Their strong acidity carries through the cooking process and keeps the flavor clear. It is precisely this property that Rosenberg uses when he cooks the fruits with comparatively little cane sugar.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eYou will enjoy the Sour Cherry in the most classic way: on a fresh bread roll with butter or on a slice of rye bread on a Sunday morning. Its acidity pairs particularly well with creamy companions like butter, quark, or cream cheese. A nice breakfast combination is a chocolate spread alongside it. Cherry and chocolate are a proven pair—just think of Black Forest cake.\u003c\/p\u003e\n\n\u003cp\u003eThe jar is also versatile in the kitchen. Stir two spoonfuls into plain yogurt or skyr, and your breakfast gets a splash of color. For semolina pudding, rice pudding, or pancakes, it takes on the role of cherry compote. It works just as well as a filling for Swiss rolls, muffins, or cookies as it does as a thin layer between two cake layers. Savory works too: a spoonful of Sour Cherry in gravy for duck or game adds fruit and acidity to the plate.\u003c\/p\u003e\n\n\u003cp\u003eBecause Rosenberg avoids preservatives, the opened jar belongs in the refrigerator. The manufacturer recommends using it up within 5 to 7 days. At 170 g, that is easily manageable at a breakfast table with two or three people.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Warm Kaiserschmarrn with a dollop of Sour Cherry and a little powdered sugar. The acidity cuts through the buttery dough, and the cherry topping is taken care of instantly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe sour cherries for this jar grow in the orchard of the Stadtgut Görlitz in Upper Lusatia. This is typical for Rosenberg: the fruits come from small, organic-certified orchards and meadow orchards in Saxony, Saxony-Anhalt, Thuringia, and Brandenburg. Only the bitter oranges for another spread travel from Spain or Italy. According to the company, if a harvest fails, they shift to other growing regions.\u003c\/p\u003e\n\n\u003cp\u003eIt is cooked in Leipzig. Matthias Rosenberg founded his small organic manufactory in the autumn of 2016; it all started with a quince harvest. Today, he processes the fruits in a kitchen at the Leipzig Kesselkollektiv. The fruit spreads are hand-stirred there. According to the manufacturer, the recipes come from their own development and family traditions. Within Leipzig, the company prefers to travel by cargo bike. Those living nearby can also visit the manufactory. Every first Friday of the month, there is a factory sale at Klingenstraße 22 from 2:30 pm to 6 pm, with tours at 3 pm and 4 pm.\u003c\/p\u003e\n\n\u003cp\u003eRosenberg is organic-certified; the inspection body bears the number DE-ÖKO-060. Sour cherries and cane sugar come from certified organic cultivation. The manufacturer states that they do not use artificial flavors or preservatives. According to the list of ingredients, the Sour Cherry does not contain any of the 14 main allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Sour Cherry is for everyone who prefers to taste fruit rather than sugar at breakfast. It fits into families where young and old have different preferences because it can be used in versatile ways, from bread rolls to pancakes. As a small gift from Leipzig, it looks great on any breakfast table. Those who enjoy baking cherry cakes or cookies will have a quick filling in their cupboard. More fruity and milder in acidity is the \u003ca href=\"\/en\/products\/bio-erdbeere\"\u003eOrganic Strawberry\u003c\/a\u003e from the Obsthof Beerenbunt. Things get spicy and autumnal with the \u003ca href=\"\/en\/products\/bio-pflaume-walnuss\"\u003eOrganic Plum Walnut\u003c\/a\u003e. You can find all spreads and mustards on our page for \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e. It is not suitable for anyone looking for a very sweet, firm jam.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSour cherries from Görlitz, cooked in Leipzig into an organic fruit spread – a jar for everyone who wants to taste the fruit at breakfast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"170 g","offer_id":57548065800524,"sku":"034ROS0001","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-saure-kirsche.png?v=1778853744"},{"product_id":"bio-brombeere","title":"Organic blackberry","description":"\u003ch2\u003eRosenberg Organic Blackberry. Seedless organic fruit spread made from blackberries – intensely berry-flavored, slightly tart, with a high fruit content.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Blackberry\u003c\/strong\u003e is a seedless organic fruit spread made from blackberries from the Beerenbunt fruit farm in Helbigsdorf, cooked by Rosenberg Delikatessen in Leipzig. Every 100 g contains 83 g of fruit, plus cane sugar and apple pectin. The jar contains 160 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry by Rosenberg\u003c\/strong\u003e solves a problem many know when eating blackberry jam: the seeds. Blackberries are full of small, hard seeds that crunch between the teeth. Rosenberg puts this spread into the jar completely seedless. What remains is what it’s all about: the dark fruit. With 83 g of fruit per 100 g, the blackberry is one of the manufacturer’s most fruit-rich spreads. It is sweetened with cane sugar from certified organic farming and thickened with apple pectin. There is nothing else on the label. The jar is declared briefly and clearly, as is customary at Rosenberg.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe blackberry tastes intensely of blackberry, with a slightly tart note. That is how the manufacturer describes it, and that is how it comes across. The fruit is deep, almost wine-like, with a hint of wild berry. The acidity keeps it fresh, while the sweetness remains in the background. Because the seeds are missing, the consistency is velvety and smooth. The color is a very dark violet that shines on light-colored bread or in yogurt.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the strawberry, the blackberry is more tart and sophisticated. It tastes like late summer, like hedgerows along the edge of a field, and berries ripening in the sun. This depth is particularly well highlighted on a dark rye bread; on a croissant, it seems fruitier and lighter. Anyone expecting a very sweet spread with fruit pieces will find the blackberry too tart.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eClassically, blackberry belongs on a slice of buttered bread, a croissant, or toast. With quark or cream cheese underneath, it makes for a breakfast that keeps you full longer. It replaces compote when served with pancakes, waffles, or Kaiserschmarrn. Added to plain yogurt with oats, it turns the muesli a deep violet.\u003c\/p\u003e\n\n\u003cp\u003eWhen baking, the blackberry is a helpful companion. Spread it thinly on a cheesecake, use it to fill muffins or cookies, or layer it between sponge cake and whipped cream. Savory-wise, it fits into a sauce for game or duck, where its dark fruit complements hearty meat. It also makes a fine addition to a cheese board alongside aged goat cheese or Brie.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the jar in the refrigerator. Because Rosenberg avoids preservatives, the manufacturer recommends consuming it within 5 to 7 days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A small bowl of quark with a little vanilla sugar, topped with two spoonfuls of blackberry and a few toasted hazelnut slivers. A dessert ready in two minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe blackberries are picked by the Beerenbunt fruit farm in Helbigsdorf. The strawberries and raspberries for Rosenberg also come from there. The fruits for the manufactory generally come from small, organic-certified farms, plantations, and traditional orchards in Central Germany and Brandenburg. They are cooked in Leipzig, in a kitchen of the Leipzig Kesselkollektiv, where the fruit spreads are stirred by hand. Within the city, the jars are preferably transported by cargo bike. Matthias Rosenberg founded the small organic manufactory in 2016. He describes his goal as follows: to transform the best aromas of regional organic fruit into fine foods. Rosenberg is organic-certified, control body DE-ÖKO-060. According to the list of ingredients, the blackberry contains none of the 14 main allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe blackberry is for everyone who loves blackberries but not the seeds. It is a perfect addition to the family breakfast table, for baking cakes on the weekend, and as a souvenir from Leipzig. Those who enjoy picking blackberries by the roadside in late summer will find this taste available all year round here. Sweeter and lighter is the \u003ca href=\"\/en\/products\/bio-erdbeere\"\u003eOrganic Strawberry\u003c\/a\u003e from the same fruit farm. Tart and also smooth is the \u003ca href=\"\/en\/products\/bio-johannisbeere\"\u003eOrganic Red Currant\u003c\/a\u003e. You can find all the manufactory's spreads and mustards on our \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e page. This jar is not suitable for those looking for a chunky spread with whole fruits.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlackberries from the Beerenbunt fruit farm, cooked completely seedless – the dark organic fruit spread from Leipzig for bread, quark, and cakes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"160 g","offer_id":57548066390348,"sku":"034ROS0002","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-brombeere.png?v=1778853752"},{"product_id":"bio-pflaume-walnuss","title":"Organic Plum Walnut","description":"\u003ch2\u003eRosenberg Organic Plum Walnut. Organic fruit spread made from plums with walnuts and spices – creamy, savory, and slowly simmered in a kettle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Plum Walnut\u003c\/strong\u003e is a creamy organic fruit spread made from plums, walnuts, and spices by Rosenberg Delikatessen in Leipzig. The plums grow in the Grabein family’s meadow orchard in Arzberg. Each 170 g jar contains 84 g of fruit per 100 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePlum Walnut from Rosenberg\u003c\/strong\u003e falls somewhere between plum butter and a fruit spread. It shares its production method with fruit butter: the fruits are slowly simmered in a kettle until they are creamy. For this reason, there is no gelling agent on the ingredient list. You will only find five ingredients there: plums, cane sugar, walnuts, vinegar, and spices, all from certified organic farming. It shares a high fruit content with relatively little sugar with fruit spreads. With 84 g of fruit per 100 g, Plum Walnut is the most fruit-rich spread we carry from Rosenberg. The walnuts make this jar something unique. They bring a nutty, slightly tart note to the dark plum fruit. Rosenberg themselves say that this spread is not just for the Christmas season. We feel the same way: it is a jar for the whole autumn and winter, and tastes just as good in the spring on quark bread.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003ePlum Walnut tastes dark-fruity, savory, and well-rounded. The long simmering process concentrates the plum; its sweetness becomes deeper and takes on almost a caramel quality. The fruit's acidity is preserved, ensuring the spread does not feel heavy.\u003c\/p\u003e\n\n\u003cp\u003eThe spices stay in the background; they are simply listed as \"spices\" on the label. They give the jar a warm note reminiscent of plum cake and baked apples. Added to this is a little vinegar, which rounds out the flavor. This makes the sweetness feel less heavy, and the fruit remains clearly discernible. The color is a deep plum brown, just as you know it from a good fruit butter from the autumn.\u003c\/p\u003e\n\n\u003cp\u003eThe walnuts are what distinguish this spread from a classic plum butter. They contribute a fine bitter note and depth that goes well with the dark plums. The consistency is creamy and dense, and your knife will leave a smooth trail. Those expecting a light, jelly-like spread will find Plum Walnut too robust. For those who love autumn flavors, however, it is a favorite.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to enjoy Plum Walnut is on bread with butter. A hearty rye bread or a whole-grain roll suits it better than light white bread because they provide a counterpoint to the savory fruit. On quark or cream cheese, it becomes a breakfast that keeps you full for a long time.\u003c\/p\u003e\n\n\u003cp\u003eIn sweet cuisine, plum butter has a long tradition, and this spread takes on those roles. Use it to fill yeast dumplings or steam buns, add a spoonful to Kaiserschmarrn or pancakes, or spread it on a braided yeast loaf. It also works as a filling for Buchteln (sweet yeast buns) or cookies. For a quick sheet cake, spread it thinly over shortcrust pastry and sprinkle butter crumbles on top. This way, you have a cake that tastes like autumn even outside of the plum season. Stirred into plain yogurt with oatmeal, your muesli gets an autumnal touch.\u003c\/p\u003e\n\n\u003cp\u003ePlum Walnut is especially enjoyable in savory dishes. Put the jar on a cheese board next to a tangy mountain cheese, a mild goat cheese, or a blue cheese. The nuts in the spread complement the nutty notes in the cheese. A spoonful in the sauce for a game ragout, duck, or goose leg adds fruit and spice. Red cabbage also benefits from a dollop, best stirred in just before serving.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, the jar belongs in the refrigerator. Because Rosenberg avoids preservatives, the manufacturer recommends using it within 5 to 7 days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-warm Camembert with a spoonful of Plum Walnut on top and a few slices of farmhouse bread on the side. Five minutes of work, and your dinner feels like a Sunday.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe plums for this jar come from the Grabein family’s meadow orchard in Arzberg. A meadow orchard consists of tall-stemmed fruit trees distributed loosely across a pasture, often old trees with different varieties. The grass underneath is mowed or grazed, and the trees bear fruit for many decades. Harvesting is more arduous than on a plantation, but in return, the fruits ripen on large, old trees. For Rosenberg, this is a typical supplier: the fruits come from small, certified organic plantations and meadow orchards in Saxony, Saxony-Anhalt, Thuringia, and Brandenburg.\u003c\/p\u003e\n\n\u003cp\u003eIt is simmered in Leipzig. Matthias Rosenberg founded Rosenberg Delikatessen in the autumn of 2016 as a small organic manufactory. He describes his goal as transforming the best flavors from regional organic fruit and vegetables into fine delicacies. Cooking takes place in a kitchen at the Leipzig Kesselkollektiv, and the recipes are both self-developed and based on family traditions. Rosenberg is part of the Leipzig producers' network and works with other businesses in the region.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory is organic-certified; the inspection body has the number DE-ÖKO-060. According to the manufacturer, no artificial flavors are used. Allergen notice: The spread contains walnuts and thus tree nuts.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003ePlum Walnut is for everyone who likes plum cake, plum dumplings, and baked apples and wants to bring these flavors to their bread. It is perfect for long weekend breakfasts, cheese evenings with friends, and the Advent season, without being tied to it. As a gift, it is a great choice if you want to bring someone something regional from Leipzig. Fruity-acidic and with many pieces of fruit is the \u003ca href=\"\/en\/products\/bio-saure-kirsche\"\u003eOrganic Sour Cherry\u003c\/a\u003e. Golden-yellow and with bourbon vanilla is the \u003ca href=\"\/en\/products\/bio-quitte-vanille\"\u003eOrganic Quince Vanilla\u003c\/a\u003e jar. You can find all spreads and mustards from the manufactory on our page for \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e. Plum Walnut is not suitable for people with an allergy to walnuts or other tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePlums from the meadow orchard, walnuts, and spices, slowly simmered in a kettle – the savory organic fruit spread from Leipzig for bread, cheese, and yeast dumplings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"170 g","offer_id":57548066586956,"sku":"034ROS0003","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-pflaume-walnuss.png?v=1778853753"},{"product_id":"bio-quitte-vanille","title":"Organic Quince Vanilla","description":"\u003ch2\u003eRosenberg Organic Quince Vanilla. Golden-yellow organic fruit spread made from quince juice with Bourbon vanilla – fine, mild, and clear.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Quince Vanilla\u003c\/strong\u003e is a golden-yellow organic fruit spread made from quince juice, seasoned with Bourbon vanilla and lemon juice. The quinces come from a small orchard in Machern near Leipzig. The jar contains 160 g, made from 78 g of fruit per 100 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuince Vanilla by Rosenberg\u003c\/strong\u003e begins with a fruit that almost no one eats raw. Quinces are hard, but they have an intense aroma of apple, pear, and flowers. Only by cooking them do they become a delight. For this spread, Rosenberg uses the juice of the fruits, not the pulp. The result is a clear, golden-yellow spread with a smooth consistency. Added to this are cane sugar, a splash of lemon juice, and Bourbon vanilla, which you can see as fine dark specks in the jar. Apple pectin provides the setting. It all started with the quince at Rosenberg, and this jar shows why.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eQuince Vanilla tastes delicately fruity, mild, and floral. The quince brings its typical aroma, which lies somewhere between apple, pear, and rose blossom. The lemon juice keeps the sweetness in balance, while the vanilla settles softly on top and prolongs the finish. Compared to the berry spreads from Rosenberg, this jar is more understated and elegant. Those looking for strong fruit acidity and plenty of fruit pieces would be better off with the sour cherry. This is about fragrance and finesse.\u003c\/p\u003e\n\n\u003cp\u003eThe vanilla is Bourbon vanilla, named after the former Île Bourbon in the Indian Ocean, present-day Réunion. It is clearly visible in the jar, as the seeds distribute themselves as fine specks in the clear yellow. Its aroma feels warm and round, taking the sharp edge off the quince. The consistency is smooth and spreadable, with no pieces at all.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eQuince Vanilla is best enjoyed on a butter croissant or a fresh brioche loaf. It also works well on toast with salted butter; the salt elevates the fruit. Stir a spoonful into plain yogurt, semolina pudding, or rice pudding, or top pancakes and waffles with it.\u003c\/p\u003e\n\n\u003cp\u003eQuince and cheese are a proven pair. Try the spread with a sharp hard cheese, goat cream cheese, or a ripe Brie. On a cheese board, it serves as a replacement for quince paste. The jar is also useful for baking. Warm up two spoonfuls and brush them as a glossy layer over an apple cake or fruit tart. Between two layers of sponge cake, it makes a fine filling. After opening, keep the jar in the refrigerator. Rosenberg does not add preservatives, so the manufacturer recommends consuming it within 5 to 7 days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Warm scones with butter and a spoonful of Quince Vanilla. The vanilla complements the buttery pastry, while the quince provides freshness.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe quinces grow on a small quince orchard in Machern, east of Leipzig. For Rosenberg Delikatessen, this fruit is the beginning of the story: with the quince harvest in the autumn of 2016, Matthias Rosenberg founded his small organic manufactory in Leipzig. To this day, the fruits come from small, certified organic orchards and meadow orchards in Saxony, Saxony-Anhalt, Thuringia, and Brandenburg. Processing takes place in a kitchen at the Leipzig Kesselkollektiv, where the fruit spreads are hand-stirred. Rosenberg is certified organic by the control body DE-ÖKO-060. According to the ingredients list, Quince Vanilla contains none of the 14 major allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eQuince Vanilla is for everyone who appreciates a refined breakfast and likes to have something special on the table. It is perfect for Sunday breakfast, brunch with guests, and the cheese board in the evening. It makes a great gift because quince appears less frequently on the breakfast table than strawberry or cherry. For something spicy and autumnal, try the \u003ca href=\"\/en\/products\/bio-pflaume-walnuss\"\u003eOrganic Plum Walnut\u003c\/a\u003e. You can also find quince in the \u003ca href=\"\/en\/products\/bio-fruchtiger-senf\"\u003eOrganic Fruity Mustard\u003c\/a\u003e, there combined with apple juice. You can find more from the manufactory on our page for \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e. This jar is not suitable for those looking for a chunky, tart, and acidic spread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eQuinces from Machern, Bourbon vanilla, and plenty of fruit – the golden-yellow organic fruit spread with which it all started at Rosenberg.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"160 g","offer_id":57548066619724,"sku":"034ROS0004","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-quitte-vanille.png?v=1778853754"},{"product_id":"bio-johannisbeere","title":"Organic blackcurrant","description":"\u003ch2\u003eRosenberg Organic Redcurrant \u0026amp; Blackcurrant. Organic fruit spread made from red and black currants – tart, smooth, and versatile.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Redcurrant \u0026amp; Blackcurrant\u003c\/strong\u003e is an organic fruit spread made from the juice of red and black currants, sweetened with cane sugar. Rosenberg Delikatessen produces it in Leipzig; the black currants are sourced, among other places, from the Mönchpfiffel Monastery. Each jar contains 160 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg's Redcurrant \u0026amp; Blackcurrant\u003c\/strong\u003e is a blend of two berries that complement each other perfectly. Red currants provide a bright, fresh acidity, while black currants—the cassis berries—offer a deeper, more tart, and spicy flavor. Rosenberg uses the juice of both varieties for this spread, cooking it with cane sugar and apple pectin. This results in a smooth spread free of fruit skins, a quality many appreciate in currant preserves. It is made using 67 g of fruit per 100 g. This jar has been a customer favorite for years, especially for those who enjoy a bit of acidity at breakfast.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the currant spread as having a balanced, tart flavor. First comes the fresh acidity of the red currants, followed by the dark, slightly bitter depth of the black ones. The cane sugar rounds it out without overpowering the fruit. It features a deep ruby-red color and a smooth, spreadable consistency.\u003c\/p\u003e\n\n\u003cp\u003eThe black currant, in particular, gives the spread its character. Its aroma is bold and distinct, reminding some of forests and foliage. Blended with red currants, the flavor feels vibrant rather than heavy. You might recognize this combination from redcurrant meringue pie, where the acidity cuts through the sweetness. This spread works on the same principle, only with bread instead of meringue. Those looking for a mild, sweet spread for children will likely find this currant version too tart.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis spread is best enjoyed on breakfast toast with butter or quark to soften its acidity. It makes a fresh contrast when served on crêpes, with vanilla pudding, or alongside vanilla ice cream. It also pairs wonderfully with cheesecake or as a filling for Linzer cookies.\u003c\/p\u003e\n\n\u003cp\u003eRosenberg suggests another idea: the manufacturer recommends using the spread in combination with olive oil and fruity mustard to create a salad dressing. A spoonful of currant spread, a teaspoon of mustard, some vinegar, and oil, a pinch of salt—and you have a vinaigrette for lamb's lettuce or arugula with goat cheese. The currant spread also adds a lovely touch to dark sauces for game, duck, or lamb.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar should be kept in the refrigerator. The manufacturer recommends consuming it within 5 to 7 days, as Rosenberg does not use any preservatives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lamb's lettuce with toasted walnuts and a vinaigrette made from currant spread and fruity mustard. Serve with a piece of grilled goat cheese, and dinner is ready.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe black currants are sourced, among other places, from the Mönchpfiffel Monastery. The fruit for Rosenberg comes from small, organic-certified plantations and meadow orchards in Saxony, Saxony-Anhalt, Thuringia, and Brandenburg. The fact that the currant spread ends up in dressings is rooted in the company's founding philosophy: Matthias Rosenberg wanted to offer all ingredients for a salad dressing from a single source, which is why he also produces mustards and oils alongside his spreads. The Rosenberg mustards are crafted exclusively for the company by Georgsenf in Halle (Saale). The spreads are prepared in a kitchen at the Leipzig Kesselkollektiv. Rosenberg is organic-certified by the control body DE-ÖKO-060. According to the ingredient list, this spread contains none of the 14 major allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThis spread is for anyone who enjoys acidity and is looking for a clear fruit flavor at breakfast. It is well-suited for those who love to cook and aren't afraid to add a spoonful of fruit spread to a salad dressing or gravy. Pair it with \u003ca href=\"\/en\/products\/bio-fruchtiger-senf\"\u003eOrganic Fruity Mustard\u003c\/a\u003e to create the dressing recommended by Rosenberg. If you prefer something fruity and seedless but with a bold berry note, try our \u003ca href=\"\/en\/products\/bio-brombeere\"\u003eOrganic Blackberry\u003c\/a\u003e. All of the manufacturer's spreads and mustards can be found on our \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e page. This product is not suitable for those who prefer a sweet, mild spread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRed and black currants, cooked with cane sugar – the tart organic fruit spread from Leipzig for bread, crêpes, and salad dressings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"160 g","offer_id":57548066914636,"sku":"034ROS0005","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-johannisbeere.png?v=1778853755"},{"product_id":"olasagasti-thunfisch-sardellencreme","title":"Olasagasti Tuna and Anchovy Cream","description":"\u003ch2\u003eOlasagasti Tuna and Anchovy Cream. A spreadable fish cream made from tuna and salted anchovies – savory, creamy, and ready for bread or as an appetizer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is a spreadable fish cream from the Basque Country: tuna, olive oil, and salted anchovies from the Cantabrian Sea, rounded off with lemon juice, in a 110g jar. Made in Markina-Xemein in Biscay, with no preservatives or artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is known by the producer as “Crema del Cantábrico.” It refers to a cream made of fish and oil that spreads like butter on bread. Such fish creams are a staple for aperitifs on the Iberian Peninsula. They are served alongside olives and a glass of white wine and are spread on bread, toast, or crackers. Olasagasti’s cream is more than half tuna. Added to this are olive oil, salted anchovies, a splash of lemon juice, and a bit of milk protein. The result is a spread that tastes of the sea and is ready to serve in a minute. Open the jar, dip in a knife, and that’s it. It has long been a favorite of ours, especially for evenings when you want to take a break from cooking.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe tuna takes the lead: mild, balanced, and slightly meaty. The anchovies provide a salty, savory accent that lingers on the palate. They turn a simple tuna cream into something more robust, with the characteristic depth of salted anchovies. The olive oil makes the cream smooth and carries the flavor. The lemon juice adds a final touch of freshness and keeps it light.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is fine and spreadable, with small fibers of tuna. It is firmer than mayonnaise and softer than pâté. It thickens slightly when cold from the fridge; it is at its creamiest at room temperature. The seasoning comes solely from the anchovies and lemon. Herbs or spices are not on the ingredient list, and you can taste it: the fish is the center of attention.\u003c\/p\u003e\n\n\u003cp\u003eThe proportions explain the flavor. More than half of the cream is tuna, a good fifth is olive oil, and a tenth is anchovies. Thus, the tuna provides the substance, while the anchovies provide the seasoning. This keeps the cream balanced and on the rounded, savory side.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting an entirely mild tuna cream will clearly taste the anchovies. They are salty, and that is intentional. Therefore, a thin layer on bread is sufficient. Those who prefer it milder can spread the cream on buttered bread or mix it with some cream cheese.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti recommends the cream for bocadillos and sandwiches, as a snack, and as a maritime aperitif. The easiest way to serve it is on toasted white bread: toast a slice, spread with the cream, and add a few capers. It pairs well with green olives, pickled Guindilla peppers, and a cool, dry white wine. In a sandwich, use the cream instead of butter, accompanied by tomato, lettuce, and a few slices of hard-boiled egg.\u003c\/p\u003e\n\n\u003cp\u003eWe also like to use it as a shortcut for a tonnato sauce. For this, stir the cream until smooth with a little mayonnaise, lemon juice, and a dash of broth. Spoon the sauce over thinly sliced, cold roast veal and top with capers. It tastes just as good over cold potatoes, grilled vegetables, or hard-boiled eggs. For deviled eggs, mix the yolk with the cream and fill it back into the egg halves.\u003c\/p\u003e\n\n\u003cp\u003eThe cream also works well as a dip for vegetables. Slice cucumbers, peppers, radishes, and celery into strips, place the cream in a small bowl, and the appetizer is ready. The cream is intended for cold dishes. If stirring it into warm pasta, do so only at the very end, once the pot is off the heat.\u003c\/p\u003e\n\n\u003cp\u003eFor a pintxo evening, spread the cream on baguette slices and pin an olive, a pickled pepper, or a piece of egg on top with a toothpick. It looks like a lot of work but takes only ten minutes. Together with a bowl of olives and some cheese, it’s like a whole evening at a tapas bar, only at home.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the cream out of the fridge a quarter of an hour before serving. Then it spreads thinly, and the tuna and anchovy flavors come through even better.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Conservas Olasagasti in Markina-Xemein in Biscay, in the hinterland of the Basque coast. The nearest fishing ports are Ondarroa and Lekeitio. The history of the company began at the end of the 19th century. At that time, Salvatore Orlando came to Getaria from Sicily. He was one of the Italian pioneers who brought their salting techniques to the Cantabrian coast. Together with the Basque Simona Olasagasti, he founded the company that bears her surname as its brand today.\u003c\/p\u003e\n\n\u003cp\u003eThis salting tradition is present in the cream. The anchovies are salted anchovies from the Cantabrian Sea, known in Spanish as \"anchoas del Cantábrico en salazón.\" According to Olasagasti, they select the fish at the coastal fish auctions. It is caught by local fleets using traditional methods. Fresh raw material arrives at the factory every morning. Experienced employees clean, cook, and process it piece by piece by hand.\u003c\/p\u003e\n\n\u003cp\u003eOlasagasti describes itself as \"Italo-Cantabrian\": fish from the Cantabrian Sea meets Italian recipes. The company has existed for over a hundred years and is a member of the \"Artesanos Conserveros de la Costa Vasca\" association. According to the producer, the cream lasts for five years at room temperature. Allergen information: It contains fish and milk (milk protein).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is for everyone who wants something savory on the table in just a few minutes in the evening. It is suitable for an aperitif with friends, for a snack, and for a picnic basket. As a gift, the small jar is a good choice for those who enjoy Spanish cuisine. Those who prefer whole pieces on their plate should opt for the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e from the same house. A Portuguese version with tomato and spices is the \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse by José Gourmet\u003c\/a\u003e. All canned goods from the house can be found on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. The cream is not suitable for those who must avoid milk protein, as it contains milk protein.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTuna, anchovies, and olive oil from the Basque Country – the fish cream in a small jar for bread, sandwiches, and aperitifs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"110 g","offer_id":57548121669964,"sku":"048LAG010","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-thunfisch-sardellencreme-1.png?v=1778854277"},{"product_id":"jose-gourmet-fisch-pat-4er-geschenkset","title":"JOSE Gourmet Fish Pâté 4-Piece Gift Set","description":"\u003ch2\u003eJOSE Gourmet Fish Pâté 4-piece gift set. Four Portuguese fish pâtés in one box – tuna, sardine, and two types of mackerel.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe JOSE Gourmet Fish Pâté 4-piece gift set\u003c\/strong\u003e is a box containing four spreadable fish pâtés from the Portuguese brand José Gourmet. Inside, you’ll find tuna mousse, sardine mousse, mackerel mousse with red pepper, and spicy mackerel with piri-piri. Four tins of 75 g each, totaling 300 g, each featuring its own unique illustration.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe fish pâté set from José Gourmet\u003c\/strong\u003e brings a Portuguese tradition to your table. A pâté is a fine, spreadable cream made from cooked fish. In Portugal, it is commonly served before a meal, accompanied by bread, butter, and olives. At José Gourmet, all four varieties share the same base of olive oil, tomato, vinegar, and salt. The difference lies in the fish and the seasoning. The box brings together four varieties, from mild tuna to spicy mackerel with piri-piri. With this, you have a complete appetizer ready for an evening – or a gift that can be opened right at the table.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFour tins, four characters: The set ranges from mild and rounded to spicy with a noticeable kick. The sardine mousse is the classic variety. It consists of over 50 percent sardines and has a distinct taste of the sea—bold and full-bodied, just as sardines should taste. Tomato and vinegar provide a light freshness, while the olive oil makes it creamy. If you like canned sardines, you will feel right at home here.\u003c\/p\u003e\n\n\u003cp\u003eMackerel is included twice, in two very different seasonings. In Portugal, mackerel is among the “peixes azuis,” the fatty fish with dark, aromatic flesh. José Gourmet describes the mackerel mousse with red pepper as creamy and gently spiced. This means the pepper warms, but barely burns.\u003c\/p\u003e\n\n\u003cp\u003eThe spicy mackerel is the liveliest tin in the set. It is seasoned with piri-piri, the small chili pepper that belongs to chicken and fish dishes in Portugal. Here, the spiciness is more forward, yet the flavor of the fish still comes through clearly. If you prefer it very mild, it is best to try this one last.\u003c\/p\u003e\n\n\u003cp\u003eThe tuna mousse is the mildest variety and is often the entry point for those trying fish cream for the first time. It consists of 55 percent tuna, with a little red pepper providing a subtle warmth. According to the manufacturer, the tuna is sourced from the Atlantic and Pacific Oceans.\u003c\/p\u003e\n\n\u003cp\u003eAll four are finely pureed and can be spread straight from the tin. If you are expecting whole pieces of fish, these pâtés might not be what you are looking for. For that, consider the \u003ca href=\"\/en\/products\/jose-gourmet-4er-geschenkset\"\u003e4-piece gift set with sardines and mackerel fillets\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to enjoy the pâtés is just as they are served in Portugal: on bread as a small appetizer before a meal. They pair well with toasted baguette or country bread, a small bowl of olives, and a well-chilled white wine. That is all you need for an evening on the balcony.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena is responsible for the recipes on the José Gourmet website. For the mackerel pâté with red pepper, for instance, he suggests thin crêpes spread with the pâté and rolled up. Another one of his ideas: mackerel pâté with white beans, basil, and peperoncino. This makes for a quick dinner if you have a jar of beans in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eHe likes the tuna pâté in a Russian salad, combined with potatoes, peas, and carrots. Or in a basmati rice salad with almonds and curry mayonnaise. José Gourmet also recommends the mackerel for picnics—the small tin fits into any bag. The sardine mousse pairs well with bold ingredients: red onion, capers, or a few drops of lemon. The spicy mackerel with piri-piri likes a mild counterpart, such as cucumber slices, a boiled egg, or a dollop of cream cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe pâtés also work well as a dip: mixed with a spoonful of cream cheese or yogurt, served with vegetable sticks like carrot, cucumber, and bell pepper. Place the tins on the table fifteen minutes before serving. At room temperature, the pâtés become softer and their flavor more rounded. Transfer any opened tins into a glass container with a lid, place it in the refrigerator, and consume within the next few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Turn it into a small tasting. Four small bowls, toasted bread, and then taste in order—tuna, sardine, mackerel with red pepper, and finally the spicy mackerel with piri-piri.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand for canned fish, pâtés, and other fine foods. It is backed by the company 100MISTERIOS, Lda. The name is a nod to all Josés. The Hebrew root of the name means \"he who adds.\" That is exactly what the brand claims it wants to do: add value between those who produce quality goods and those who appreciate them.\u003c\/p\u003e\n\n\u003cp\u003eThey select artisan-produced goods with quality ingredients, aiming to preserve their natural properties. José Gourmet focuses on fair, honest relationships with both suppliers and customers—that is how the brand describes its own standards.\u003c\/p\u003e\n\n\u003cp\u003eThe packaging is striking. Designer Luis Mendonça has been responsible for the design and art direction from the beginning. The tins feature illustrations by now around 55 artists. Each variety is accompanied by a short story by Eugénio Roda. According to the manufacturer, the packaging is made from recycled material. It is intended to live on as collectibles after the meal—as pen holders, on a shelf, or on a bulletin board.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe set is a gift for everyone who enjoys eating and for whom you don’t want to bring flowers anymore. It works as a guest gift, a small thank-you for neighbors, or a greeting for friends who love Portugal. And it is the perfect pantry staple for evenings when you prefer not to use the stove.\u003c\/p\u003e\n\n\u003cp\u003eThe box is also a great starting point for fish cream newcomers: four varieties at once quickly reveal which one you like best. The \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/jose-gourmet-pikante-makrelen-mousse\"\u003espicy mackerel mousse\u003c\/a\u003e are also available individually in our shop. Available individually, though not included in this set, is the trout mousse with port wine. You can find the brand's canned goods on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e, and further tins under \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003ecanned fish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAll four pâtés contain fish, and the spicy mackerel also contains sulfites from the vinegar. Detailed information on each variety can be found in the product data. This set is not suitable for those who prefer to eat fish in whole pieces—in that case, opt for the brand's canned fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour fish pâtés from Portugal in one box—tuna, sardine, and two types of mackerel for bread, balconies, and visitors.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"300 g","offer_id":57548159156556,"sku":"048LAG026","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-fisch-pat-4er-geschenkset-freisteller-v2.png?v=1791185461"},{"product_id":"zedernuss-mus-bio","title":"Organic Cedar Nut Butter","description":"\u003ch2\u003eTAIGA Naturkost Organic Cedar Nut Butter. Nut butter made from 100 percent Siberian cedar nuts – creamy, subtly nutty, ground in cooled granite mills.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Cedar Nut Butter\u003c\/strong\u003e is a nut butter made from a single ingredient: Siberian cedar nuts from certified organic wild collection in the Altai, ground in the Palatinate region in cooled granite mills at a maximum of 42 degrees Celsius. 190 g jar, vegan, raw food quality according to the manufacturer. No oil, no salt, no sugar – just the nut, which the manufacturer calls \"Butter of the North\".\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCedar Nut Butter by TAIGA Naturkost\u003c\/strong\u003e is what happens to cedar nuts when you grind them long enough: a creamy, light-beige paste that melts on the spoon. Cedar nuts are the seeds of the Siberian cedar, a stone pine from the Altai Mountains. The kernels ripen in the cones for three to four years before being harvested. They are smaller than pine nuts, softer, and sweeter. According to the manufacturer, no oil or other ingredients are added to the butter. The layer of oil that settles at the top of the jar is natural and is simply stirred back in before consumption.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nut butter tastes creamy and subtly nutty, with a gentle forest aroma that distinguishes cedar nuts from all other nuts. It is milder than almond butter and sweeter than peanut butter, with a fine resinous note in the finish that is reminiscent of pine nuts. The consistency is soft and fluid, especially at room temperature.\u003c\/p\u003e\n\n\u003cp\u003eBecause the manufacturer grinds the nuts at a maximum of 42 degrees, the aroma remains bright and fresh; there are no roasted notes. Those expecting a strongly roasted nut butter will find this butter delicate and understated. That is precisely its charm: it complements other ingredients instead of overpowering them.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the butter for refining creams, dressings, and dips, for desserts, as a base for cedar nut milk, and as a rich spread. As a spread, it can be used plain on bread or with a little maple syrup and a pinch of salt. For cedar nut milk, stir one tablespoon of butter into 200 ml of water, and you have a plant-based drink for muesli or coffee ready.\u003c\/p\u003e\n\n\u003cp\u003eIn salad dressings, a teaspoon replaces tahini: mixed with lemon juice, water, and salt, it creates a creamy sauce for leaf salads, roasted vegetables, or bowls. In smoothies, a spoonful adds fat and richness. In desserts, it works well in creams, puddings, and sweet baked goods, for example, in banana bread or as a filling for dates. Store the jar in a cool, dark, and dry place, keep it airtight after opening, and consume within three months according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two tablespoons of the butter with one tablespoon of lemon juice, a little water, salt, and a hint of garlic. This makes a dip for raw vegetables and baked potatoes that behaves like hummus and tastes like the forest.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nuts come from the Altai Mountains in Siberia, from certified organic wild collection. Collector families pick the cones by hand in late summer; the nuts are shelled, sorted, and vacuum-packed on-site before traveling by truck and train to the Palatinate. According to the manufacturer, TAIGA Naturkost has been working with cedar nuts from the Altai since 2004 and visits the region every year for the harvest.\u003c\/p\u003e\n\n\u003cp\u003eThe grinding takes place in the workshop in Harthausen in the Palatinate, in cooled granite mills at a maximum of 42 degrees. The company dates back to the Russian composer Alexander Sojnikow, who came to the Palatinate in 1999 and initially founded a publishing house there. His son, Jaroslaw Sojnikow, now runs TAIGA Naturkost in the second generation.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nut butter is for everyone who uses nut butter in their everyday life and is looking for a milder variety alongside almond and peanut. For the vegan kitchen, it is a base for dressings, drinks, and desserts. Those who like it sweet can opt for the \u003ca href=\"\/en\/products\/zedernuss-schoko-creme-bio\"\u003eCedar Nut Chocolate Cream\u003c\/a\u003e with dates and cocoa, and those who want the savory forest aroma, the \u003ca href=\"\/en\/products\/sibirisches-waldpesto-bio\"\u003eSiberian Forest Pesto\u003c\/a\u003e. You can find all products from Harthausen on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The butter consists of cedar nuts, a type of pine nut, and according to the manufacturer, may contain traces of almonds, cashews, pistachios, sesame, hazelnuts, and peanuts. It is not suitable for those who are allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA nut butter made from 100 percent Siberian cedar nuts, cold-ground in the Palatinate – for bread, dressings, and your cedar nut milk in the morning.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"190 g","offer_id":57548202934604,"sku":"034TAI0001","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zedernuss-mus-bio.png?v=1778854911"},{"product_id":"zedernuss-schoko-creme-bio","title":"Organic Cedar Nut Chocolate Cream","description":"\u003ch2\u003eTAIGA Naturkost Organic Pine Nut Chocolate Cream. Chocolate spread made from pine nuts, dates, and cocoa – three ingredients, vegan, no added sugar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Pine Nut Chocolate Cream\u003c\/strong\u003e is a chocolate spread from the Palatinate region with only three ingredients: 68 percent Siberian pine nuts from certified organic wild collection, dates, and 7 percent cocoa powder. 190 g in a jar, vegan, produced as raw food at a maximum of 45 degrees Celsius according to the manufacturer. No added sugar, no palm oil, no other additives – the sweetness comes entirely from the dates.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePine Nut Chocolate Cream from TAIGA Naturkost\u003c\/strong\u003e is the answer to the question of what a three-ingredient chocolate spread looks like. The base consists of pine nuts, the seeds of the Siberian cedar from the Altai mountains, ground into a creamy paste. Dates provide the sweetness, cocoa powder the chocolate. That is all there is on the label. Sunday morning, the coffee is brewing, the children want rolls with something sweet: then this jar is on the table, and the ingredient list is read in three seconds.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe cream tastes chocolatey, with the soft, caramel-like sweetness of dates and a nutty foundation that remains fine and mild. The cocoa is present at seven percent, dark and slightly tart, less sweet than store-bought nut-nougat creams. The pine nuts provide a subtle forest aroma that lingers in the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is dense and spreadable, firmer when stored cool, and soft at room temperature. Those expecting a sweet, smooth nut-nougat cream will find the pine nut chocolate cream to be tart, darker, and less sweet. In return, you can taste each of the three ingredients individually.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the cream on bread, rolls, or pancakes, with fruit such as bananas and apples, for refining creams, desserts, and smoothies, and for pralines. One to two tablespoons is a serving. On a warm roll, it becomes soft and runs slightly; on whole grain bread, it remains firm.\u003c\/p\u003e\n\n\u003cp\u003eIt is easiest with fruit: dip apple slices or banana slices, and the afternoon snack is ready. For a dessert, stir two tablespoons into yogurt or skyr, topped with a few berries. In smoothies, one spoonful replaces both cocoa and nut butter. For pralines, shape the cold cream into small balls and roll them in cocoa or chopped nuts. Store the jar away from light at room temperature. According to the manufacturer, white spots are fat blooms that disappear again when stored in warmer conditions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the cream between two oat cookies and place them in the fridge for an hour. This makes little sandwich cookies that work just as well at a children's birthday party as they do in a lunchbox.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pine nuts come from certified organic wild collection in the Altai mountains in Siberia; the dates and cocoa are from controlled organic farming. The cream is produced in the TAIGA Naturkost factory in Harthausen, Palatinate, at a maximum of 45 degrees Celsius according to the manufacturer to preserve the aroma and color of the ingredients.\u003c\/p\u003e\n\n\u003cp\u003eTAIGA Naturkost states that it has been working with pine nuts from the Altai since 2004. The company was founded in 1999 by the Russian composer Alexander Sojnikow, and today it is run by his son Jaroslaw Sojnikow in the second generation. The chocolate cream is one of the pine nut products made from peeled nuts in the Palatinate, alongside the nut butter, oil, and flakes.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe pine nut chocolate cream is for families looking for a chocolate spread with a short ingredient list, and for everyone who eats a vegan breakfast. It fits in a lunchbox, on a Sunday roll, and in the dessert kitchen. If you want the pure nut flavor, choose the \u003ca href=\"\/en\/products\/zedernuss-mus-bio\"\u003epine nut butter\u003c\/a\u003e from the same company. You can find more spreads in our \u003ca href=\"\/en\/collections\/kategorie-fruehstueck-aufstriche\"\u003eBreakfast \u0026amp; Spreads\u003c\/a\u003e category, and all products from Harthausen on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains pine nuts, a type of pine nut, and may contain traces of nuts, sesame, and cereals according to the manufacturer. It is produced on equipment that also processes creams containing milk powder. It is not suitable for anyone with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA chocolate spread made from pine nuts, dates, and cocoa from the Palatinate, vegan and without added sugar – for your Sunday roll, lunchbox, and dessert.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"190 g","offer_id":57548203000140,"sku":"034TAI0002","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zedernussschokocreme_defr-e1655806374594.png?v=1778854912"},{"product_id":"maschas-kascha-bio-muesli-grundmischung-gekeimt","title":"Mascha's Kascha - Organic Sprouted Muesli Base Mix","description":"\u003ch2\u003eTAIGA Naturkost Maschas Kascha – Organic Sprouted Muesli Base Mix. Sprouted base muesli made from spelt, barley, buckwheat, oats, and flaxseed – organic, vegan, 400 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Maschas Kascha – Organic Sprouted Muesli Base Mix\u003c\/strong\u003e is a base muesli made from five sprouted organic ingredients: spelt flakes, barley flakes, buckwheat, oat flakes, and crushed flaxseed. The grain is sourced from European farms and is sprouted, gently dried, and packaged by TAIGA Naturkost in the Palatinate region. No fruit, no nuts, no added sugar – 400 g of pure base that you can supplement yourself according to your taste.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMaschas Kascha from TAIGA Naturkost\u003c\/strong\u003e is a sprouted muesli, which makes it different from standard store-bought flake mixes. \"Kascha\" is the Russian word for porridge or groats, and the mix is intended to be just as wholesome. During the sprouting process, the grains are awakened in water until the seedling emerges; TAIGA then dries them gently. The manufacturer describes the process as the careful sprouting of all ingredients, from the spelt to the flaxseed. The bag contains the foundation for a breakfast: five types of grains and seeds that you can turn into your own unique mix with fruit, nuts, or a spoonful of cedar nut butter.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eMaschas Kascha tastes like what is inside: grain. Spelt and oats provide a mild, slightly nutty base note, the barley adds something hearty, and the buckwheat contributes its typical tart, earthy tone. The crushed flaxseed has a slightly oily texture in between and binds the muesli as soon as liquid is added. There is no sweetness from sugar, honey, or dried fruit here; that only comes with what you add yourself.\u003c\/p\u003e\n\n\u003cp\u003eThe flakes are ready to eat. Covered with plant-based milk or juice, they soften in a few minutes and become creamy without becoming mushy. Anyone expecting a crispy granola will find Maschas Kascha too plain; if you are looking for an honest grain muesli, this is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\n\u003cp\u003eTAIGA recommends the mix with orange juice, plant-based milk, or hot water; the muesli is ready after just a few minutes. Add a few chopped apples, a handful of berries, or some dates, and breakfast is served. It becomes creamier with yogurt or quark, and crunchier with walnuts or almonds.\u003c\/p\u003e\n\n\u003cp\u003eFor those who like it warm, cook the mix in water or plant-based milk for two to three minutes to create a porridge, as suggested by the manufacturer. A pinch of salt, a little cinnamon, a spoonful of applesauce: your winter breakfast is ready. Store the bag in a cool, dark, and dry place; once opened, seal airtight and consume within two to three months according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of \u003ca href=\"\/en\/products\/zedernuss-mus-bio\"\u003ecedar nut butter\u003c\/a\u003e into the warm porridge. The butter melts in the heat and gives the grain a delicate forest note – a breakfast where both ingredients come from the same Palatinate workshop.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eMaschas Kascha comes from Harthausen in the Palatinate. Since 2024, TAIGA Naturkost has operated its production, warehouse, and factory outlet there under one roof; the administration is based in Neustadt an der Weinstraße. The company grew with the Siberian cedar nut: in 1999, after immigrating to the Palatinate, Russian composer Alexander Sojnikow founded a small publishing house; organic certification and the cedar nut project in the Altai followed in 2004, and the TAIGA Naturkost brand was launched in 2010. Today, his son Jaroslaw Sojnikow runs the company in the second generation.\u003c\/p\u003e\n\n\u003cp\u003eSince 2022\/23, TAIGA has focused on a second priority: sprouted grain from European cultivation. The spelt, barley, oats, buckwheat, and flaxseed for Maschas Kascha are sourced from organic farms in the EU and are sprouted, dried, and packaged in their own facility. According to the manufacturer, the stand-up pouch is free of bisphenol A and made from vegan raw materials.\u003c\/p\u003e\n\n\u003ch3\u003eWho is it for?\u003c\/h3\u003e\n\n\u003cp\u003eThe base mix is for everyone who prefers to assemble their own muesli rather than buying a pre-mixed version. The neutral base is practical for families where everyone likes something different in their muesli: one bag, and everyone sprinkles their own fruit and nuts on top. If you prefer ready-made fruit mixes, TAIGA offers \u003ca href=\"\/en\/products\/ivans-muesli-bio-gekeimte-saaten\"\u003eIvan’s Muesli\u003c\/a\u003e with mulberries and apricots or the gluten-free \u003ca href=\"\/en\/products\/nastjas-muesli-bio-gekeimte-saaten-glutenfrei\"\u003eNastja’s Muesli\u003c\/a\u003e. All products from the manufacturer can be found on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e, and more breakfast ideas are available in our \u003ca href=\"\/en\/collections\/kategorie-muesli-cerealien\"\u003eMuesli and Cereals\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The muesli contains gluten from spelt, barley, and oats and may contain traces of sesame, lupin, cashew, nuts, and tree nuts. It is not suitable for people with celiac disease or gluten intolerance – for that, we offer the gluten-free Nastja’s Muesli.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sprouted base muesli made from five organic grains from the Palatinate – the foundation for the breakfast you create yourself.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"400 g","offer_id":57548203098444,"sku":"031TAI0001","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/maschas-kascha-bio.png?v=1778854913"},{"product_id":"ivans-muesli-bio-gekeimte-saaten","title":"Ivan's Organic Muesli - sprouted seeds","description":"\u003ch2\u003eTAIGA Naturkost Ivan's Organic Muesli – sprouted seeds. Sprouted fruit muesli made from oats and barley with mulberries, apricots, and tiger nuts – naturally sweet from fruit, organic, 400 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Ivan's Organic Muesli – sprouted seeds\u003c\/strong\u003e is a fruit muesli based on sprouted oat flakes and sprouted barley, with 20 percent dried mulberries, apricot pieces, and 15 percent tiger nut flakes. Everything is organic, vegan, and processed below 42 degrees Celsius according to the manufacturer. The sweetness comes solely from the fruit and tiger nuts – no sugar, no syrup, no added flavoring. 400 g from the Palatinate region.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eIvan's Muesli from TAIGA Naturkost\u003c\/strong\u003e is a sprouted muesli: oats and barley are sprouted and then gently dried at a low temperature before being mixed with the fruit. TAIGA therefore classifies this muesli as raw food, keeping it at a maximum of 42 degrees Celsius by their own definition. The fruits included are unusual: dried mulberries with their honey-like sweetness and pieces of apricot. Tiger nut flakes round it off – despite their name, tiger nuts are actually small tubers and have a mildly sweet taste, somewhat like almonds. Together, this creates a breakfast that tastes sweet right out of the bag, even though no one has added sugar to it.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eIvan's Muesli is the sweetest of the TAIGA mueslis, and its sweetness is derived from fruit. Mulberries taste like honey with a hint of fig, the apricots provide a contrasting fruity acidity, and the tiger nut flakes add a soft, nutty mildness. Underlying this is the hearty flavor of sprouted oats and barley, which is mild and slightly nutty.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen liquid is added, the muesli softens quickly; the tiger nut flakes become tender, while the mulberries remain slightly chewy, much like small raisins. In the bowl, it is significantly sweeter than the \u003ca href=\"\/en\/products\/maschas-kascha-bio-muesli-grundmischung-gekeimt\"\u003eMascha's Kascha organic base muesli\u003c\/a\u003e from the same producer. Those who prefer their muesli tart and plain will find this too sweet.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eThe manufacturer recommends the muesli with spring water or a plant-based drink, such as rice or soy drink; let it soak for a few minutes and it's ready. With yogurt—including plant-based versions—it becomes creamier, and as a topping for a smoothie bowl or quark, it adds sweetness and texture. Because the fruit is already inside, you only need a spoon in the morning.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well warm: simmered briefly with water or oat drink, it becomes a porridge in which the apricots soften and the mulberries release their sweetness into the mixture. Store the bag in a cool, dry, and dark place and seal it airtight after opening; TAIGA recommends consuming the contents soon thereafter.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Layer Ivan's Muesli in a jar with oat drink and grated apple the night before and place it in the fridge. In the morning, you will have overnight oats that contain no sugar yet still taste like honey.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eIvan's Muesli is mixed and packaged in Harthausen in the Palatinate, where TAIGA Naturkost has consolidated its production, warehouse, and factory outlet since 2024. The brand belongs to TAIGA Naturkost Jaroslaw Sojnikow e.K., with its headquarters in Neustadt an der Weinstraße. The company became known for Siberian cedar nuts: in 1999, the Russian composer Alexander Sojnikow founded a publishing house in the Palatinate, in 2004 organic certification and the cedar nut project in the Altai were added, and in 2010 the TAIGA Naturkost brand. His son, Jaroslaw Sojnikow, now runs it in the second generation.\u003c\/p\u003e\n\n\n\u003cp\u003eSince 2022\/23, TAIGA has increasingly focused on sprouted grain from European cultivation – Ivan's Muesli is one of these products. The oats and barley come from organic farming and are sprouted and dried in their own facility, and the fruits are sourced from certified organic farms. Ivan, Mascha, Nastja: the three mueslis carry Russian first names, reflecting the fact that the Sojnikow family hails from Russia.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\n\u003cp\u003eThis muesli is for anyone who enjoys a sweet breakfast in the morning but wants that sweetness to come from fruit. For children, it is the most accessible of the three TAIGA mueslis, and for adults, it serves as an alternative to sweetened granola mixes. Those who prefer it tarter or gluten-free should choose \u003ca href=\"\/en\/products\/nastjas-muesli-bio-gekeimte-saaten-glutenfrei\"\u003eNastja's Muesli\u003c\/a\u003e with cranberries and cedar nuts. You can find all the manufacturer's products on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e, and more breakfast ideas in our \u003ca href=\"\/en\/collections\/kategorie-muesli-cerealien\"\u003emuesli and cereals\u003c\/a\u003e category.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The muesli contains gluten from oats and barley and may contain traces of sesame, cashews, almonds, Brazil nuts, pecans, and macadamia nuts. It is not suitable for those with celiac disease or for those who prefer their muesli unsweetened.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA sprouted fruit muesli with mulberries, apricots, and tiger nuts from the Palatinate – naturally sweet from fruit, perfect for mornings and overnight oats.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"TAIGA Naturkost","offers":[{"title":"400 g","offer_id":57548203163980,"sku":"031TAI0002","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ivans-muesli-bio.png?v=1778854914"},{"product_id":"nastjas-muesli-bio-gekeimte-saaten-glutenfrei","title":"Nastja's Organic Muesli - sprouted seeds gluten-free","description":"\u003ch2\u003eTAIGA Naturkost Nastja's Organic Muesli – sprouted seeds gluten-free. Gluten-free sprouted muesli made from oats and buckwheat with mulberries, cranberries, and Siberian cedar nuts – organic, 400 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Nastja's Organic Muesli – sprouted seeds gluten-free\u003c\/strong\u003e is a gluten-free muesli made from sprouted gluten-free oat flakes and sprouted buckwheat, dried mulberries, 10 percent cranberries sweetened with apple juice concentrate, and 10 percent Siberian cedar flakes – partially defatted cedar nuts from wild harvesting. Organic, vegan, processed below 42 degrees according to the manufacturer, and packaged in the Palatinate region. No gluten, no crystal sugar, no added flavorings – 400 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNastja's Muesli by TAIGA Naturkost\u003c\/strong\u003e is the gluten-free option among the three sprouted mueslis from the Palatinate. The oats used are gluten-free grown oats, which, according to the manufacturer, contain a maximum of 20 ppm gluten; this is combined with buckwheat, which, despite its name, is not a grain but a member of the knotweed family. Both are sprouted and then gently dried—at a maximum of 42 degrees, according to TAIGA's raw food definition. The fruits included are mulberries with their honey-like sweetness and cranberries (close relatives of the cranberry), which are sweetened with apple juice concentrate. The Siberian cedar flakes give the muesli the character that TAIGA has stood for since 2004.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe muesli thrives on the interplay between sweet, tart, and nutty. The mulberries taste like honey, while the cranberries provide a fruity, slightly tart acidity—the manufacturer specifically highlights this contrast. The cedar flakes contribute their soft, resinous-nutty note, which is reminiscent of pine nuts but milder and slightly sweeter. Underlying this is the gentle taste of sprouted oats and the earthy, slightly bitter tone of the buckwheat.\u003c\/p\u003e\n\n\u003cp\u003eIn the bowl, the muesli is less sweet than \u003ca href=\"\/en\/products\/ivans-muesli-bio-gekeimte-saaten\"\u003eIvan's Muesli\u003c\/a\u003e with apricots and tiger nuts, but sweeter than the plain base mix. Those who previously only knew cedar nuts from pesto will discover their sweet side here. Anyone expecting the crunch of a toasted granola will find something else here: a soft, untoasted muesli.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eTAIGA recommends the muesli with spring water or a plant-based drink such as rice or soy drink; let it soak for a few minutes, and it will be ready. It becomes creamy when mixed with yogurt or Skyr, and as a topping over fruit salad or a smoothie bowl, it adds crunch and acidity. A few fresh berries or pieces of pear pair well with the cranberries.\u003c\/p\u003e\n\n\u003cp\u003eWhen warmed, it turns into a porridge: briefly boil it with water or oat drink, and the cedar flakes will soften and release their aroma into the porridge. Store the bag in a cool, dark, and dry place; once opened, seal airtight and consume soon according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sprinkle a handful of Nastja's Muesli over a dessert made of yogurt and \u003ca href=\"\/en\/products\/zedernuss-schoko-creme-bio\"\u003ecedar nut chocolate cream\u003c\/a\u003e. The acidity of the cranberries cuts through the sweetness of the chocolate, and the cedar nut is present in both components.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eNastja's Muesli is mixed and packaged in Harthausen in the Palatinate. This is where TAIGA Naturkost consolidated its production, warehouse, and factory outlet in 2024; the administration remains in Neustadt an der Weinstraße. It all began in 1999 with a publishing house founded by Russian composer Alexander Sojnikow after he immigrated to the Palatinate. 2004 saw the arrival of organic certification and the cedar nut project in the Altai Mountains, followed by the TAIGA Naturkost brand in 2010. Today, Jaroslaw Sojnikow manages the company in the second generation.\u003c\/p\u003e\n\n\u003cp\u003eNastja's Muesli brings together both pillars of the company. The cedar nuts are seeds of the Siberian cedar, a stone pine, and according to the manufacturer, come from certified organic wild harvesting in the Altai, where they are shelled and vacuum-packed on-site. The sprouted oats and buckwheat are part of the newer focus: since 2022\/23, TAIGA has increasingly been processing sprouted grains from European cultivation in its own facility.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eNastja's Muesli is for everyone who wants a gluten-free breakfast but still wants oats in their muesli. And for those looking for nuts, fruit, and acidity instead of pure sweetness. If you tolerate gluten and prefer it sweeter, choose Ivan's Muesli; those who prefer to mix it themselves should try the base mix \u003ca href=\"\/en\/products\/maschas-kascha-bio-muesli-grundmischung-gekeimt\"\u003eMascha's Kascha\u003c\/a\u003e. You can find all products from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e, and other varieties in our \u003ca href=\"\/en\/collections\/kategorie-muesli-cerealien\"\u003emuesli and cereals\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The muesli contains cedar nuts (tree nuts) and may contain traces of sesame, cashew, almonds, Brazil nuts, pecans, and macadamia nuts. According to the manufacturer, the oats are gluten-free with a maximum of 20 ppm. The muesli is not suitable for those with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA gluten-free sprouted muesli with mulberries, cranberries, and Siberian cedar flakes from the Palatinate – for a breakfast with nut, fruit, and acidity.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"400 g","offer_id":57548203229516,"sku":"031TAI0003","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nastjas-muesli-bio.png?v=1778854916"},{"product_id":"weisse-trueffelcreme-90g","title":"White truffle cream 90g","description":"\u003ch2\u003eVitelium White Truffle Cream, 90 g. Seasoning cream with Caciocavallo and white truffles from Molise – for risotto, pasta, and the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 90 g\u003c\/strong\u003e is a Crema al Tartufo Bianco from Molise: cream, 13 percent Caciocavallo, seasoning oil made from their own extra virgin olive oil with natural flavoring, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy and savory, vegetarian, in a 90 g jar. No mushroom paste, no oil – a cheese-truffle cream for several dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e combines two things for which Molise is famous: white truffles from the forests of the Apennines and Caciocavallo, a pasta filata cheese from the region. Cream, broth, and a little flour create a cream that can be spread cold and stirred in warm. The 90 g jar is intended for kitchens where truffle risotto and pasta are on the table more than once a month.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eCheese first, then truffle, then a long, savory finish. The Caciocavallo tastes like an aged mountain cheese, salty and robust; the cream takes off the edges. White truffle smells sharper and more garlicky than summer truffle, and the seasoning oil with natural flavoring maintains this aroma even in a warm dish. The broth made of carrot, onion, and celery provides a subtle sweetness in the background. The cream is thick like a sauce and spreads into the risotto on its own. Those who try it straight from the spoon will first notice the salt of the cheese, then the truffle; in a dish, both are distributed and become milder.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003ePasta first: Mix two tablespoons of cream with a ladle of pasta water, toss the tagliatelle in it, add pepper. A truffle pasta is on the table in five minutes. For risotto, stir in a heaping teaspoon per serving at the end, after removing the pot from the heat. Parmesan will then hardly be needed.\u003c\/p\u003e\n\n\u003cp\u003eCold, the cream is a vegetarian spread for crostini, sandwiches, and bread for an aperitivo. Warm, it pairs well with scrambled eggs, roasted pumpkin, cauliflower, and roasted potatoes, always added only at the end. A tablespoon at the end also makes a difference in potato soup or cauliflower purée. Heat it gently so the truffle aroma remains. After opening, the jar belongs in the refrigerator and should be consumed within a few days; store it in a cool, dark place before that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With 90 grams in the jar, a full menu is worthwhile: crostini with cream and arugula as a starter, followed by a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e for four. A few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and the plate is complete.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium produces the cream in Provvidenti, a small village in the province of Campobasso in Molise, south of Abruzzo. The company, Vitelium GmbH, is based in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso, spent ten years researching at the University of Ferrara and is responsible for cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Angelo, a truffle hunter friend from a neighboring village who trains his own dogs. The Caciocavallo comes from Molise, and the olive oil in the seasoning oil from Vitelium's own groves, which are managed without fertilizers or pesticides. Harvesting is done by hand starting in mid-October; the truffle creams are created every year in parallel with the olive harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households that want to have truffles in the kitchen regularly: a risotto for four, a pasta for two, and a few crostini from one jar. For hosts who enjoy cooking menus, it is the more practical size because one jar is enough for both a starter and a main course. For a first taste or as a gift, choose the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003ewhite truffle cream in the 50 g jar\u003c\/a\u003e. Those cooking vegan should go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with mushrooms and summer truffle. All oils and truffle products from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and nuts. It is not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA white truffle cream with Caciocavallo in a large jar – for Sunday risotto, quick pasta during the week, and a menu with guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548250579276,"sku":"042VIT0002","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-90g.png?v=1778855126"},{"product_id":"weisse-trueffelcreme-50g","title":"White truffle cream 50g","description":"\u003ch2\u003eVitelium White Truffle Cream, 50 g. Seasoning cream made with cream, Caciocavallo, and white truffles from Molise – creamy, vegetarian, for getting to know the product.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 50 g\u003c\/strong\u003e is a \u003cem\u003ecrema al tartufo bianco\u003c\/em\u003e from Molise in southern Italy: cream, 13 percent Caciocavallo, a seasoning oil made from their own extra virgin olive oil with natural aroma, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy, savory, and vegetarian, in a 50 g jar. Not a pesto, not a mushroom paste, not a drizzling oil – a cheese-truffle cream for risotto and pasta.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e is a seasoning cream in which white truffle meets Caciocavallo, a \u003cem\u003epasta filata\u003c\/em\u003e cheese from Molise. \u003cem\u003ePasta filata\u003c\/em\u003e means \"spun paste\": the cheese curd is kneaded and stretched in hot water, like mozzarella, and then aged into a flavorful cheese. Cream and vegetable broth turn it into a cream, wheat flour binds it, and the seasoning oil from their own olive oil carries the truffle aroma. Two types of truffle are in the jar: the Bianchetto (Tuber borchii) and a portion of Tuber magnatum Pico, the white truffle for which Molise is known in autumn. Sunday evening, a risotto on the stove, guests at the table. A spoonful of cream at the end, and someone asks where the truffle came from.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe cream first tastes of cheese and cream, then the truffle arrives, and it lingers. The Caciocavallo provides a savory, slightly salty note that reminds one of aged mountain cheese. The cream makes everything soft and round, the vegetable broth adds a subtle sweetness of carrot and onion.\u003c\/p\u003e\n\n\u003cp\u003eThe white truffle smells different from the summer truffle found in \u003cem\u003etartufata\u003c\/em\u003e: sharper, spicier, with a garlic-like note. There are real truffle pieces in the jar, and the seasoning oil with natural aroma ensures that this fragrance remains even after heating. The olive oil itself comes from Vitelium's own groves and adds a fine green note.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is that of a thick sauce: spreadable on bread, liquid enough to disperse in a warm risotto. Those expecting a cream consisting half of truffles should read the label: four percent truffle carries the flavor, while cream, cheese, and broth provide the richness. It is precisely this mixture that makes it suitable for everyday use.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eRisotto is the first option. Cook a simple risotto with onion, broth, and butter, and stir in a heaping teaspoon of truffle cream per portion at the end. You will hardly need any parmesan then, as the Caciocavallo in the cream provides the seasoning. Our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e shows the steps.\u003c\/p\u003e\n\n\u003cp\u003eFor pasta, mix two tablespoons of cream with a ladle of pasta water and toss your tagliatelle or gnocchi in it. This makes a restaurant-quality sauce in five minutes. It also pairs well with ricotta ravioli or potato gnocchi, with a few sautéed mushrooms on top.\u003c\/p\u003e\n\n\u003cp\u003eServed cold, the cream is a vegetarian spread: on toasted white bread with arugula, on crostini for an aperitivo, or in a sandwich with grilled zucchini. Add a teaspoon to scrambled eggs or an omelet just before the eggs set, and your Sunday breakfast gets a hint of truffle. You can also add the cream at the very end to baked potatoes, cauliflower, or roasted pumpkin.\u003c\/p\u003e\n\n\u003cp\u003eHeat the cream only gently and at the end: it belongs in the finished dish, not in a hot frying pan. Once opened, place the jar in the refrigerator and use it within a few days. Store it in a cool, dark place while unopened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick dinner for two, cook 200 grams of tagliatelle, sauté a handful of mushrooms in butter, and stir in half the jar of cream with a little pasta water. Pepper, a few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and it’s ready. The other half of the jar is enough for two crostini the next day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Provvidenti, one of Italy's smallest villages, in the province of Campobasso in Molise. The region south of Abruzzo lies in the Apennines, and its mountain climate and wild forests produce truffles. The white truffle is part of the traditional local cuisine there. The Caciocavallo also comes from Molise; Vitelium calls it a typical mountain cheese of the region.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is an Italian manufacturer with an office in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, handles cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg. The truffles are supplied by Angelo, a truffle hunter friend from the neighboring village who trains his own dogs. The olive oil in the seasoning oil comes from their own groves, including a small grove with centuries-old trees that Davide inherited from his grandfather.\u003c\/p\u003e\n\n\u003cp\u003eThe olives for this are harvested by hand starting in mid-October when they are still green, brought to the mill within six hours, and centrifuged at under 27 degrees. The truffle creams are produced every year starting in October, parallel to the olive harvest. The groves are cultivated without fertilizers or pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eWho it is for\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the introductory size. It is enough for a risotto for two or a pasta meal for two with two crostini the following day. As a gift for dinner at friends' houses, it is an alternative to a bottle of wine because the hosts can use it to cook for themselves over the weekend. Those who use the cream more frequently should reach for the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-90g\"\u003eWhite Truffle Cream in a 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer it vegan, choose the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto\u003c\/a\u003e from the same company, which uses mushrooms and summer truffles. You can find more jars in our \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e category, and all products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e. Davide and Constanze tell the story of how they came to olives and truffles in our \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and tree nuts. It is vegetarian. It is not suitable for those who eat vegan or avoid cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA White Truffle Cream with Caciocavallo in a small jar – for that first risotto with truffle, a Sunday evening for two, and as a gift for hosts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548250972492,"sku":"042VIT0001","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-50g.png?v=1778855127"},{"product_id":"steinpilzpastete-mit-trueffeln-90g","title":"Porcini mushroom pâté with truffles 90g","description":"\u003ch2\u003eVitelium porcini mushroom pâté with truffles, 90 g. Paté di Porcini Tartufati made from porcini mushrooms and summer truffles, with bay leaf and cloves – vegan, for various dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium porcini mushroom pâté with truffles, 90 g\u003c\/strong\u003e is a Paté di Porcini Tartufati from Molise: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), extra virgin olive oil from Vitelium's own groves, salt, natural flavoring, bay leaf, and cloves. Savory, spreadable, and vegan, in a 90 g jar. No meat, no dough – a mushroom pâté for pasta, eggs, and steak.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini mushroom pâté with truffles by Vitelium\u003c\/strong\u003e is an Italian-style mushroom paste: porcini mushrooms and summer truffles finely minced, bound with olive oil, and seasoned with bay leaf and cloves. Porcini mushrooms and truffles grow in the same forests, and in this pâté, they are reunited. The 90 g jar is for kitchens where the pâté will earn a permanent spot in the fridge after the first taste.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eEarthy, robust, with warm spicy notes: the pâté tastes of porcini mushrooms, just like they smell fresh from the forest. Porcini mushrooms are nuttier and deeper than button mushrooms; the summer truffle adds its earthy note, carried by the natural flavoring. Bay leaf and cloves give the pâté a tone reminiscent of braised dishes and game. The extra virgin olive oil from Vitelium's early harvest counteracts this with its green, bitter note. The pâté is spreadable and can be stirred into a sauce while warm. Straight from the spoon, it tastes more intense than in a dish; combined with pasta, eggs, or sauce, the flavor spreads out and becomes rounder.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eWith 90 grams, the jar is enough for pasta for four and another breakfast. For the pasta, stir three to four tablespoons with a ladle of pasta water and toss the pappardelle in it. In sauces, stir the pâté in at the end – into gravy for beef, into a cream sauce, or into the sauce for a game ragout.\u003c\/p\u003e\n\n\u003cp\u003eIt is simplest with eggs: a teaspoon in scrambled eggs, a dollop on a fried egg, a tablespoon in an omelet mixture. For steak and grilled vegetables, add it like a compound butter onto the hot meat or veggies. Cold, it is a vegan spread for farm bread; for an appetizer, spread it on crostini and top with sautéed mushrooms. Storage: cool and dark; after opening, keep refrigerated and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two tablespoons of pâté with four tablespoons of mayonnaise. This porcini mayo goes well with fries, baked potatoes, and roast beef sandwiches. Our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-mayo\"\u003etruffle mayo\u003c\/a\u003e recipe shows you how to make the classic version with truffles.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté is produced in Provvidenti in the province of Campobasso, in Molise, south of Abruzzo. Vitelium is an Italian manufacturer headquartered in Hamburg: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe porcini mushrooms come from the region, and the summer truffles are found by Angelo, a truffle hunter friend from the neighboring village, with his own dogs. The search sometimes takes over an hour until the tuber is uncovered with a truffle hoe. The olive oil comes from their own groves, which are farmed without fertilizers or pesticides. Harvesting by hand begins in mid-October, and this harvest also marks the start of the annual production of the truffle jars.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for anyone who wants to have mushrooms and truffles regularly in their kitchen, for pasta nights with friends, and for the game season. To try it out or as a small gift, you can choose the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003eporcini mushroom pâté with truffles in a 50 g jar\u003c\/a\u003e. Milder and without spices is the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with button mushrooms from the same producer. All truffle products and oils from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pâté is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those who avoid cloves in their food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA porcini mushroom pâté with summer truffle, bay leaf, and cloves in a large jar – for pasta for four, Sunday scrambled eggs, and the sauce for game.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548251300172,"sku":"042VIT0004","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilzpastete-mit-trueffeln-90g.png?v=1778855128"},{"product_id":"steinpilzpastete-mit-trueffeln-50g","title":"Porcini mushroom pâté with truffles 50g","description":"\u003ch2\u003eVitelium Porcini Mushroom Pâté with Truffles, 50 g. Paté di Porcini Tartufati made from porcini mushrooms, summer truffles, bay leaf, and cloves – robust, vegan, perfect for trying out.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Porcini Mushroom Pâté with Truffles, 50 g\u003c\/strong\u003e is a Paté di Porcini Tartufati from Molise in Southern Italy: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), Vitelium's own extra virgin olive oil, salt, natural flavoring, bay leaf, and cloves. Robust, savory, and vegan, in a 50 g jar. No liver, no butter, no cheese – a mushroom pâté that tastes of the forest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini Mushroom Pâté with Truffles by Vitelium\u003c\/strong\u003e is what Italians call Paté di Porcini: a spreadable sauce made from finely chopped porcini mushrooms, bound with olive oil and salt. Here, summer truffles, bay leaf, and cloves are added. The word \"pâté\" here refers to a mushroom paste, as it is eaten in Italy with bread and pasta: made of mushrooms, oil, and salt, entirely plant-based. Anyone who has collected porcini mushrooms in autumn knows the fragrance that fills the kitchen when cleaning them. This pâté brings that into a jar, along with truffles from Molise and olive oil from Vitelium's own groves.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté tastes of porcini mushrooms, earthy and deep, with a seasoning that evokes autumn and the forest. Porcini mushrooms are more robust than button mushrooms, slightly nutty, with a hint of sweetness in the finish. The summer truffle adds its earthy, slightly garlic-like note, supported by the natural flavoring in the ingredient list, as summer truffles are naturally subtle.\u003c\/p\u003e\n\n\u003cp\u003eThen come the bay leaf and cloves. Both spices give the pâté a warm, almost wintry tone, which distinguishes it from the Tartufata from the same producer. The extra virgin olive oil from Vitelium's early harvest brings a green, bitter note and keeps the whole thing fresh. The consistency is spreadable and can be stirred into a sauce with a little liquid. The pâté contains its own salt, so season your pasta or sauce only after stirring it in.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003eTruffle Pesto with Button Mushrooms\u003c\/a\u003e, the Porcini Mushroom Pâté is the more robust, savory variety. Those who avoid cloves in their food should stick to the Tartufata; here, they are part of the character. On the other hand, those who enjoy cooking game and braised dishes have a jar in this pâté that fits that cuisine perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the pâté with eggs, and they are right: a teaspoon in scrambled eggs just before they set, or a dollop on a fried egg with toasted bread. The egg absorbs the porcini and truffle while remaining in the background itself. For an omelet, stir the pâté directly into the egg mixture.\u003c\/p\u003e\n\n\u003cp\u003eFor pasta, use one heaped tablespoon per portion, mix it with pasta water, and toss pappardelle or tagliatelle in it. Top with a few sautéed mushrooms, and the dish is ready. The pâté also works well in sauces: a spoonful in the pan juices for beef, in a mushroom cream sauce, or in a sauce for game.\u003c\/p\u003e\n\n\u003cp\u003eFor steak, add it like a seasoned butter onto the hot meat. Grilled vegetables, especially eggplant and zucchini, pair just as well with it. As a vegan bread spread, it stands on its own on toasted farmhouse bread, perhaps with a slice of tomato or a few arugula leaves. For a quick appetizer, spread it on small crostini and top with a few shavings of Parmesan or, for a vegan version, toasted pine nuts.\u003c\/p\u003e\n\n\u003cp\u003eStorage: cool and dark; after opening, keep in the refrigerator and consume promptly. Always use a clean spoon and smooth the surface after each use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast two slices of farmhouse bread, spread the pâté on top, and add a poached egg. Pepper, a few drops of olive oil, and you have a ready-made breakfast or late dinner for two. Further ideas can be found in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003eTruffle Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté is made in Provvidenti, a small village in the province of Campobasso in Molise. The region south of the Abruzzi lies in the Apennines, and its forests produce both items found in the jar: mushrooms and truffles. Vitelium processes porcini mushrooms from the region and summer truffles that Angelo, a truffle-hunting friend from the neighboring village, finds with his own dogs. The search with a dog can take over an hour until the tuber is unearthed with a truffle hoe.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium is a married couple: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. Constanze Engelbrecht from Hamburg manages Vitelium GmbH and distribution in Germany. The name stems from the Oscan word \"Viteliú,\" from which \"Italia\" originated.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the pâté is Vitelium's own extra virgin olive oil. The olives are harvested by hand starting in mid-October at the green stage of ripeness, taken to the mill within six hours, and centrifuged at under 27 degrees. Every year, the production of the truffle jars begins with this harvest. The groves are cultivated without fertilizers or pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the trial size: two portions of pasta, a breakfast with egg, or a truffle evening for two with bread, steak, and vegetables. As a small gift, it suits hosts who enjoy gathering mushrooms or cooking game. Anyone who walks through the woods in autumn will have a substitute in the cupboard out of season. Those who use the pâté regularly afterwards can opt for the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-90g\"\u003ePorcini Mushroom Pâté with Truffles in the 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream\u003c\/a\u003e from the same producer is a great match for those who prefer it creamier and with cheese. You can find more jars in our \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e category, and all products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pâté is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those who avoid cloves and bay leaf in their food or are looking for a mild mushroom cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA porcini mushroom pâté with summer truffles, bay leaf, and cloves in a small jar – for a first taste, for Sunday scrambled eggs, and as a small gift for mushroom lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548251562316,"sku":"042VIT0003","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilzpastete-mit-trueffeln-50g.png?v=1778855129"},{"product_id":"marillenroester","title":"Apricot compote","description":"\u003ch2\u003eGruber's Apricot Compote. A chunky fruit compote made from apricots – juicy, spiced, and the classic accompaniment to Kaiserschmarrn.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Compote\u003c\/strong\u003e is a handmade compote from Reigersberg near Ilz in Eastern Styria, which means it is a chunky fruit preserve. It is made from apricots with sugar and spices. 210 g in a jar, with no gelling agents, no preservatives, and no artificial coloring.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Compote\u003c\/strong\u003e is a typical Austrian side dish that is rarely known by name in Germany. A \"Röster\" is a chunky fruit compote. Traditionally, the fruit is stewed with sugar in its own juices until soft, but still retaining its shape. The result lies somewhere between a compote and a jam: juicier than a jam, but thicker than a compote with lots of liquid. The most famous version in Austria is the plum compote (Zwetschkenröster) served with Kaiserschmarrn. Using apricots, it becomes a lighter, summery variation. The \"Fruchtzauberei\" (fruit magic) adds spices that give the compote depth.\u003c\/p\u003e\n\n\n\u003ch3\u003eApricot pieces, juice, and a spicy note\u003c\/h3\u003e\n\n\n\u003cp\u003eThe compote tastes of ripe apricots, fruity with the characteristic fine acidity of the fruit. The spices remain in the background, making the flavor warmer and more rounded. The sweetness is noticeable, but the fruit remains the star. When warmed, the compote releases more aroma than when cold, which is why heating it up briefly is almost always worth it.\u003c\/p\u003e\n\n\n\u003cp\u003eUnlike apricot jam, this compote is chunky. On the spoon, you will find pieces of fruit in their own juice, not a smooth, gelatinous mass. If you are looking for a spreadable apricot preserve for a breakfast roll or for glazing a cake, you are better off choosing a jam.\u003c\/p\u003e\n\n\n\u003ch3\u003eKaiserschmarrn, curd cheese dumplings, and vanilla ice cream\u003c\/h3\u003e\n\n\n\u003cp\u003eIts rightful place is next to the Kaiserschmarrn. Simply heat it up briefly in a small saucepan and place it on the table in a bowl. Everyone can help themselves to as much as they like. It belongs just as much with curd cheese dumplings (Topfenknödel), semolina pancakes (Grießschmarrn), yeast dumplings (Germknödel), and thin crepes (Palatschinken).\u003c\/p\u003e\n\n\n\u003cp\u003eServed cold, it goes well with vanilla ice cream, plain yogurt, or curd cheese cream. Over semolina pudding or rice pudding, it turns into a fruit sauce with pieces. For a quick dessert, pour it warm over a scoop of ice cream and sprinkle with a few toasted almond flakes.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also has its place at breakfast: in porridge, on pancakes, or in muesli with yogurt. And if you like cheese, try it with young goat cheese or ricotta. A spoonful of compote on a piece of curd cheese strudel (Topfenstrudel) is the shortcut to a perfect afternoon coffee break.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Make a curd cheese pancake (Topfenschmarrn) instead of a Kaiserschmarrn, with curd cheese in the batter. Served with warm compote and powdered sugar, this is how a Sunday in Styria tastes.\u003c\/p\u003e\n\n\n\u003ch3\u003eAn Austrian classic from the \"Fruit Magic\" workshop\u003c\/h3\u003e\n\n\n\u003cp\u003eThe compote comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The history of the farm dates back to 1860, and since the early 1990s, fruit growing has been the focus, primarily apples. René is a master fruit grower and responsible for cultivation, while Beatrix is a chef who turns the fruit into jams, compotes, and ragouts.\u003c\/p\u003e\n\n\n\u003cp\u003eThe two develop new recipes by tasting and experimenting until the flavor is just right. Everything is handmade, under the motto \"Quality over quantity.\" The compote can be bought in their farm shop, at selected retailers, and here at Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor fans of sweet dishes and travelers to Austria\u003c\/h3\u003e\n\n\n\u003cp\u003eThe compote is for everyone who loves Kaiserschmarrn, curd cheese dumplings, and Palatschinken and wants a ready-made side dish in their pantry. It suits people who have discovered Austrian cuisine on vacation, and families who enjoy cooking sweet dishes on the weekend. It makes a perfect souvenir for anyone who experienced Kaiserschmarrn with compote during their last mountain hut vacation and wants to recreate it at home.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer a smooth, spreadable apricot preserve, we offer \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eApricot Jam\u003c\/a\u003e. If you like cherries, try the \u003ca href=\"\/en\/products\/kirschenragout-mit-tonkabohne\"\u003eCherry Ragout with Tonka Bean\u003c\/a\u003e. You can find the rest of the range on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eThe compote is not suitable as a filling for cookies or cakes, as it is too juicy and chunky for that.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eAn apricot compote from Eastern Styria – for Kaiserschmarrn, curd cheese dumplings, and vanilla ice cream.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548265619788,"sku":"034GRU0008","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marillenroester.png?v=1778855223"},{"product_id":"birnen-konfituere","title":"Pear jam","description":"\u003ch2\u003eGruber's Pear Jam. Jam made from pear pulp – delicate, mild, and fragrant, for breakfast and cheese boards.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pear Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is cooked from pear pulp with sugar, pectin, and malic acid; 210 g per jar. Mild and fragrant, with no preservatives or artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Jam by Gruber's\u003c\/strong\u003e is the quietest variety on the shelves of the \"Fruchtzauberei\" (Fruit Magic), and that is precisely what makes it so versatile. Pears have little acidity of their own, but instead possess a delicate, floral fragrance that rises as soon as the jar is opened. As a jam, it becomes something that can easily transition between breakfast and a cheese board. At Gruber's, the pear is processed into pulp and cooked with sugar and pectin. The result is a jam where the fruit takes center stage and feels just as at home with a bold cheese as it does on morning toast.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate pear, mild sweetness, almost melting\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes like ripe, juicy pear: mild and soft, with a fragrance reminiscent of pear compote and autumn. The malic acid provides a slight freshness, while the pear itself remains gentle. Thanks to the pear pulp, the texture is smooth, almost melting on the tongue.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the berry jams, it seems calm and reserved. Anyone looking for a bold, tart fruit will find the pear to be very mild. But that is exactly what makes it the perfect companion for savory cheeses and for children who do not like acidity.\u003c\/p\u003e\n\n\u003ch3\u003eBlue cheese, crepes, and chocolate\u003c\/h3\u003e\n\n\u003cp\u003eFor breakfast, the pear goes well on buttered bread, brioche, or a croissant. Combined with quark and a pinch of cinnamon, it makes a mild breakfast for the whole family. It tastes especially good in porridge with a few chopped hazelnuts on cold autumn mornings.\u003c\/p\u003e\n\n\u003cp\u003eIts true strength is revealed on the cheese board. Pear and blue cheese are a proven pair: with Gorgonzola, Roquefort, or a Styrian blue cheese, a spoonful of jam provides the sweetness that balances the salt. It also pairs well with Brie, Camembert, and a young mountain cheese. Place the jar with a small spoon directly on the cheese board so everyone can help themselves.\u003c\/p\u003e\n\n\u003cp\u003eIn sweet cooking, think of Poire Hélène: vanilla ice cream, pear jam, and warm chocolate sauce drizzled over the top. It is just as at home on crepes (Palatschinken) with chopped walnuts, in a pear-chocolate cake, or as a filling for crescent rolls (Kipferl).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Butter a slice of walnut bread, place a piece of Gorgonzola on top, and add a teaspoon of pear jam. Briefly put it under the broiler in the oven until the cheese melts.\u003c\/p\u003e\n\n\u003ch3\u003eCooked at the \"Fruchtzauberei\" in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is cooked in Reigersberg near Ilz in Eastern Styria, at the workshop of Gruber's Fruchtzauberei. It belongs to a farm whose history dates back to 1860 and which has been growing fruit, primarily apples, since the early 1990s. Master fruit grower René Gruber is responsible for cultivation, while chef Beatrix manages the kitchen.\u003c\/p\u003e\n\n\u003cp\u003eThe recipes are developed through shared tasting and experimentation, as they describe it themselves. Production is done by hand, true to the motto \"Quality over quantity.\" Aside from the pear pulp, the jar contains only sugar, pectin, and malic acid. It is available at the farm shop, in selected stores, and from us.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese lovers, children, and everyone who likes it mild\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who enjoys a mild, fragrant fruit. It is perfect for those who like to prepare a cheese board, for families with children, and for anyone who prefers to avoid acidity at breakfast. As a gift, it complements a basket filled with cheese, nuts, and bread.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/hauszwetschkenkonfituere\"\u003eHauszwetschken (House Plum) Jam\u003c\/a\u003e is bolder and darker, while the \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eApricot Jam\u003c\/a\u003e is fruity and tart. You can find all jars from Eastern Styria on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other jams under \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eMarmalade \u0026amp; Jam\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable if you are looking for a jam with a strong acidity for yogurt or quark. The pear is too gentle for that; raspberries would be a better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild pear jam from Eastern Styria – for your morning croissant and your evening Gorgonzola.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548265652556,"sku":"034GRU0007","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/birnen-konfituere.png?v=1778855224"},{"product_id":"bio-erdbeere","title":"Organic strawberry","description":"\u003ch2\u003eRosenberg Organic Strawberry. Organic fruit spread made from strawberries – refreshingly fruity, with recognizable fruit texture and 82 g of fruit per 100 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosenberg Organic Strawberry\u003c\/strong\u003e is an organic fruit spread made from strawberries from the Beerenbunt fruit farm in Helbigsdorf, cooked by Rosenberg Delikatessen in Leipzig. It contains only cane sugar, lemon juice, and apple pectin. The jar contains 160 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStrawberry from Rosenberg\u003c\/strong\u003e carries a label detail that you should take a closer look at: “Made from 82 g of fruit per 100 g.” This number indicates the fruit content, i.e., how much fruit was used for 100 g of spread. The higher it is, the more the jar tastes like fruit and the less like sugar. Rosenberg deliberately focuses on plenty of fruit and little added sugar. That is why the manufacturer calls their jars fruit spread rather than jam. The lemon juice enhances the freshness of the strawberry, while the apple pectin provides the set. The strawberries, cane sugar, and lemon juice come from controlled organic cultivation. Cane sugar has a slightly rounder taste than white household sugar and goes well with strawberries.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe strawberry tastes refreshingly strawberry-like, as the manufacturer states. It is fruity and light, with a mild acidity and a rounded sweetness that is never intrusive. The structure of the fruit is still slightly recognizable. You have small pieces in the spread, but no whole berries.\u003c\/p\u003e\n\n\u003cp\u003eBecause the fruit is in the foreground, the taste is reminiscent of fresh strawberries with a little sugar rather than a thick, sweet jam. The color is a bright strawberry red. Among the Rosenberg spreads, the strawberry is the mildest and therefore often a favorite with children. If you are expecting an acidic, tart spread, you are more likely to find that in the redcurrant or sour cherry.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe strawberry is an all-rounder for the breakfast table. It always goes well on rolls with butter, toast, croissants, or a slice of sweet braided bread. With quark or cream cheese underneath, it becomes creamier. Stir it into plain yogurt or skyr, and you have fruit yogurt without any additional ingredients.\u003c\/p\u003e\n\n\u003cp\u003eIn the afternoon, it belongs on waffles, pancakes, or scones with cream. For a quick cake, spread it between two sponge cake layers or on a swiss roll. It also goes well on vanilla ice cream or rice pudding. After opening, the jar should be refrigerated. According to the manufacturer, you should eat it within 5 to 7 days because Rosenberg does not use preservatives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fresh waffles with a spoonful of crème fraîche and a spoonful of strawberry. The acidity in the crème fraîche and the fruit in the jar complement each other, and that is all you need on a Sunday afternoon.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe strawberries grow in the fields of the Beerenbunt fruit farm in Helbigsdorf. The farm also supplies Rosenberg with blackberries and raspberries. Rosenberg works with small, organic-certified plantations and meadow orchards in Saxony, Saxony-Anhalt, Thuringia, and Brandenburg. According to the manufacturer, the recipes for the spreads come from their own development and family traditions. Matthias Rosenberg founded the small organic manufactory in Leipzig in the autumn of 2016. Anyone who would like to get to know the manufactory can come to the factory sale at Klingenstraße 22 on the first Friday of every month, with tours at 3 p.m. and 4 p.m. Rosenberg is organic-certified by the control body DE-ÖKO-060. According to the list of ingredients, the strawberry does not contain any of the 14 major allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe strawberry is for families, for children, and for everyone looking for a mild, fruity spread for every day. It fits just as well with a quick breakfast during the week as it does with a long brunch on the weekend. It is ideal as an introduction to the Rosenberg range. Stronger and seedless is the \u003ca href=\"\/en\/products\/bio-brombeere\"\u003eOrganic Blackberry\u003c\/a\u003e from the same farm. Fruity-acidic with many small pieces is the \u003ca href=\"\/en\/products\/bio-saure-kirsche\"\u003eOrganic Sour Cherry\u003c\/a\u003e. You can find all the manufactory's spreads and mustards on our page for \u003ca href=\"\/en\/collections\/hersteller-rosenberg-delikatessen\"\u003eRosenberg Delikatessen\u003c\/a\u003e. This jar is not suitable for those who are used to a firm, very sweet jam and are looking for exactly that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eStrawberries from the Beerenbunt fruit farm, cooked with lots of fruit and little sugar – the mild organic fruit spread from Leipzig for the whole breakfast table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Rosenberg Delikatessen","offers":[{"title":"160 g","offer_id":57548286624076,"sku":"034ROS0006","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-erdbeere.png?v=1778855359"},{"product_id":"marillenkonfituere","title":"Apricot jam","description":"\u003ch2\u003eGruber's Apricot Jam. Apricot jam – sunny and fruity, smooth, and the perfect filling for doughnuts and Sachertorte.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is cooked from apricot pulp, sugar, pectin, and malic acid, 210 g per jar. Free from added flavorings, preservatives, and colorings.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApricot jam from Gruber's\u003c\/strong\u003e is the variety that almost everyone in Austria has in their cupboard. \"Marille\" is the Austrian word for apricot, and the \"Marillenmarmelade,\" as it is usually called there, is something of a national household staple. It is found in carnival doughnuts, under the chocolate glaze of the Sachertorte, and in the Sunday crepes (Palatschinken). The \"Fruchtzauberei\" (Fruit Magic) team describes their version in one sentence: fruit straight from the tree into the jar, a spoonful of fresh fruit. That is exactly how it tastes.\u003c\/p\u003e\n\n\u003ch3\u003eSunny apricot, fine acidity, smooth texture\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes of ripe apricots: fruity, with the typical, slightly tart acidity that distinguishes apricots from peaches. The sweetness is clearly there, but the fruit holds its own against it. Because it is made from apricot pulp, the consistency is smooth and even.\u003c\/p\u003e\n\n\u003cp\u003eCompared to strawberry, it has a less sweet impression and is slightly more acidic. Beside the \"Marillenröster\" (apricot compote) from the same producer, this is the smooth, spreadable version; the Röster is chunky and spiced. Those looking for whole pieces of apricot for their Kaiserschmarrn are better served by the Röster.\u003c\/p\u003e\n\n\u003ch3\u003eSachertorte, doughnuts, crepes: the jam of the pastry kitchen\u003c\/h3\u003e\n\n\u003cp\u003eIn the Austrian bakery, apricot is the all-purpose jam. For a Sachertorte, you warm it up, spread it thinly onto the chocolate sponge, and let it set before adding the glaze. This is called \"apricoting\" and works just as well for fruit tarts: a thin layer of warm jam over apples or berries adds a beautiful shine.\u003c\/p\u003e\n\n\u003cp\u003eIt is the classic filling for carnival doughnuts, Buchteln (yeast dumplings), and Kipferl (crescent rolls). On Palatschinken, it is spread thinly, rolled up, and sprinkled with powdered sugar. For breakfast, it is great on buttered bread, on top of quark, or in plain yogurt. A spoonful in porridge with chopped almonds turns oatmeal into a little Sunday breakfast.\u003c\/p\u003e\n\n\u003cp\u003eApricot jam can also be used in savory dishes. It makes a great counterpart to a strong mountain cheese or a ripe Camembert. Stirred into a sauce for pork tenderloin or chicken, it adds fruitiness and a hint of shine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two tablespoons of jam with one tablespoon of mustard and a little pepper until smooth. Brushed as a glaze onto chicken drumsticks or spare ribs, it caramelizes in the oven during the last ten minutes.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the \"Fruchtzauberei\" in Eastern Styria\u003c\/h3\u003e\n\n\u003cp\u003eThe jam is cooked in Reigersberg near Ilz, in the heart of Eastern Styria. Gruber's Fruchtzauberei is a small family business located on a farm with a history dating back to 1860. Fruit has been grown there since the early 1990s, primarily apples. René Gruber manages the cultivation as a master fruit grower, while Beatrix processes the fruit as a cook.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe was created, like all of those at Fruchtzauberei, through collaborative tasting. Apricot pulp, sugar, pectin, and malic acid go into the jar, all handmade. \"Quality over quantity\" is the philosophy behind it. The jam is available at the farm shop, from selected retailers, and at Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\u003ch3\u003eFor hobby bakers and anyone dreaming of Austria\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who bakes and needs a reliable apricot jam for tarts, doughnuts, and fruit cakes. It is perfect for breakfast lovers who like it fruity. And it is perfect for anyone who associates apricots with holidays in the Wachau or Styria. Given as a gift alongside a homemade Sachertorte, it immediately explains what is inside.\u003c\/p\u003e\n\n\u003cp\u003eThe apricot is available in a chunky, spiced version as \u003ca href=\"\/en\/products\/marillenroester\"\u003eMarillenröster\u003c\/a\u003e. Combined with sweet cherries, it is found in the \u003ca href=\"\/en\/products\/marillen-kirsch-duett\"\u003eApricot-Cherry Duet\u003c\/a\u003e. The complete range can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other jams under \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eMarmalade \u0026amp; Jam\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a substitute for fresh apricots in dumplings. For apricot dumplings (Marillenknödel), you need the whole fruit; this jam belongs on bread and in cakes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apricot jam, handmade in Eastern Styria – for your Sachertorte, doughnuts, and buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548286656844,"sku":"034GRU0005","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marillenkonfituere-2.png?v=1778855361"},{"product_id":"brombeerkonfituere","title":"Blackberry jam","description":"\u003ch2\u003eGruber's Blackberry Jam. A jam made from blackberries – dark, berry-tart, and gently stirred.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Blackberry Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is gently stirred from blackberry pulp with sugar, pectin, and malic acid, 210 g per jar. No artificial colors, no preservatives, no added flavorings, GMO-free.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry Jam by Gruber's\u003c\/strong\u003e is the darkest and tartest berry in the Fruchtzauberei range. Blackberries ripen in late summer and taste less sweet than strawberries or raspberries. Fruchtzauberei gently stirs the berry pulp with sugar and pectin to create this jam. The producer describes the result as follows: The berries taste as if they were fresh from the bush. Anyone who has ever eaten blackberries straight from the bramble in August will recognize this profile.\u003c\/p\u003e\n\n\u003ch3\u003eDark berry, tart freshness, a hint of forest\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes like ripe blackberries: deep, berry-forward, and with a tart note reminiscent of wild berries. The acidity is distinct but rounded; the sweetness carries the fruit without masking it. The blackberry pulp gives it a dense and uniform texture.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the raspberry jam from the same maker, it is darker and earthier; compared to the strawberry, it is tarter and more sophisticated. Children usually reach for the strawberry. For adults who like berries with character, the blackberry is often their favorite variety. On the breakfast table, alongside strawberry and apricot, this is the jar that makes the difference.\u003c\/p\u003e\n\n\u003ch3\u003eCheese, yogurt, game sauce: sweet and savory\u003c\/h3\u003e\n\n\u003cp\u003eFor breakfast, it goes well on dark bread with butter, on a whole-grain roll, or stirred into plain yogurt with rolled oats. Drizzled over quark with a little honey, it makes for a small dessert.\u003c\/p\u003e\n\n\u003cp\u003eIn sweet cooking, it belongs with quark dumplings, semolina pudding, and pancakes. On panna cotta or vanilla ice cream, its dark color creates a beautiful contrast. In muffins or a pound cake, you can add a dollop to the batter before it goes into the oven.\u003c\/p\u003e\n\n\u003cp\u003eThe tart fruit also makes the blackberry interesting for savory dishes. It serves as a sweet counterpoint on a cheese board with goat cheese, Camembert, or a robust mountain cheese. A teaspoon stirred into a sauce for venison, stag, or duck breast adds fruitiness and a dark color. Stir the jam in only at the end and let the sauce simmer for just a moment longer to ensure the berry flavor remains distinct.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread goat cream cheese on toasted baguette, add a teaspoon of jam, and a little freshly ground pepper. Add a few walnuts, and the appetizer is ready.\u003c\/p\u003e\n\n\u003ch3\u003eGently stirred at Fruchtzauberei\u003c\/h3\u003e\n\n\u003cp\u003eThis jam comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz. The farm in Eastern Styria looks back on a history dating back to 1860; fruit has been cultivated there since the early 1990s, with apples as the primary crop. Master fruit grower René Gruber is responsible for cultivation, while Beatrix handles the processing as the cook.\u003c\/p\u003e\n\n\u003cp\u003eFor this variety, the producer specifically emphasizes the gentle stirring process. Recipes are developed through collective tasting, and the work is done by hand. Aside from the blackberry pulp, only sugar, pectin, and malic acid go into the jar. \"Quality over quantity\" is their motto. You can buy it at their farm shop, in selected stores, and from us.\u003c\/p\u003e\n\n\u003ch3\u003eFor berry fans, cheese boards, and game dishes\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for everyone who enjoys dark berries and a hint of tartness. It is perfect for people who like to put together a cheese board and for anyone cooking game in the autumn. As a gift, it is a great choice for friends looking for a jam beyond the typical strawberry. Combined with a piece of mountain cheese and a loaf of farm bread, it makes a lovely snack basket.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/himbeerkonfituere\"\u003eRaspberry Jam\u003c\/a\u003e is bright and seedless, the \u003ca href=\"\/en\/products\/erdbeerkonfituere\"\u003eStrawberry Jam\u003c\/a\u003e is mild and sweet. You can find the rest of the varieties from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those who prefer very mild flavors. The blackberry has edges and character, and that is precisely its appeal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA dark blackberry jam from Eastern Styria – for whole-grain bread, the cheese board, and sauce for a rack of venison.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548286722380,"sku":"034GRU0006","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/brombeerkonfituere-1.png?v=1778855362"},{"product_id":"mandelikat","title":"Almond extract","description":"\u003ch2\u003eBrandgut Mandelikat. Almond cream made from candied almonds – crunchy, caramelly, with a hint of sea salt.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrandgut Mandelikat\u003c\/strong\u003e is a crunchy cream made from candied almonds by Brandgut in Hamburg. The 160g jar contains 45% almonds, plus sugar, sunflower oil, vanilla sugar, and 1% sea salt. It is neither plain almond butter nor marzipan.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMandelikat by Brandgut\u003c\/strong\u003e smells like autumn and fairground magic as soon as you unscrew the lid. A fine caramel scent rises from the jar, and you instantly think of a bag of candied almonds from the funfair. That exact flavor is captured here in a spreadable cream. A quick comparison shows what sets it apart from related products. Almond butter consists only of ground almonds, is unsweetened, and has a rather tart, nutty taste. Marzipan is kneaded from ground almonds and sugar into a firm, smooth mass. Brandgut’s almond cream, on the other hand, is made from candied almonds—that is, almonds with a caramel crust. It is sweet, spreadable, and crunchy because part of the crust remains as small pieces. The name combines \"Mandel\" (almond) and \"Delikatesse\" (delicacy) into one word.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe almond cream tastes like candied almonds, with a fine caramel aroma and a crunchy bite. The sweetness is distinct, while the sea salt keeps it in check.\u003c\/p\u003e\n\n\n\u003cp\u003eOn the tongue, you first notice the creamy almond, then the caramel of the sugar crust. Occasionally, you encounter small crunchy bits. A hint of vanilla rounds it all off. With 1% sea salt, it is a bit more subtly salted compared to the varieties with cashew, pecan, or peanut. This keeps the almond in the spotlight. Those expecting a tart, unsweetened almond spread for whole-grain bread will find it too sweet. Those who love candied almonds will enjoy every spoonful.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eYou can spread the cream on bread, add it to ice cream, or roll it into pancakes. It also has its place with cake, cheese, or in the kitchen, and it tastes great straight from the spoon anyway.\u003c\/p\u003e\n\n\n\u003cp\u003eFor breakfast, it goes well on a butter croissant, a raisin roll, or toast. In the afternoon, put a spoonful on warm waffles or a plain sponge cake. It adds crunch and caramel to vanilla ice cream or baked apples, much like brittle. In winter, you can stir it into rice pudding or spoon it over semolina porridge. A bolder choice is the combination with cheese: a dollop on a piece of mature Comté or mild goat cheese brings together sweetness and salt.\u003c\/p\u003e\n\n\n\u003cp\u003eBecause Brandgut avoids additives, the oil will separate and float to the top over time, and the crunch will sink to the bottom. Therefore, stir the cream well before use. Keep the jar protected from heat and light.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stuff a cored apple with a spoonful of almond cream and a few raisins and bake it in the oven for 25 minutes. This turns a baked apple into a fairground dessert.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eBrandgut roughly translates to \"burnt goods,\" and the name says it all. Meike Grosch and Daniel Thaung produce creams made from candied nuts in Hamburg, operating as Brandgut GbR. The almond is the nut most closely associated with the idea; after all, candied almonds are the most famous classic among candied nuts. The ingredient list remains short: almonds, sugar, sunflower oil, vanilla sugar, and sea salt. With 45% almonds, almost half the jar is nuts. All six Brandgut varieties are available in 160g jars.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eBrandgut Mandelikat is for anyone who can't resist candied almonds and wants to bring that taste home to their bread. It's perfect for Sunday breakfast, the coffee table, and as a small gift during the Advent season. The cream contains almonds (tree nuts) and may contain traces of other tree nuts, peanuts, and sesame. For candied pistachios, check out the \u003ca href=\"\/en\/products\/peacetazie\"\u003ePeacetazie\u003c\/a\u003e. For a toastier option, try the \u003ca href=\"\/en\/products\/haselgenuss\"\u003eHaselgenuss made from candied hazelnuts\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-brandgut\"\u003eBrandgut\u003c\/a\u003e page. The cream is not suitable as an unsweetened almond butter for muesli or baking recipes.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eCandied almonds with a hint of sea salt, 160g from Hamburg – the crunchy almond cream for bread, waffles, and baked apples.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Brandgut Aufstriche","offers":[{"title":"160 g","offer_id":57548286918988,"sku":"030BRA004","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/030BRA004.png?v=1791195697"},{"product_id":"peacetazie","title":"Peacetachio","description":"\u003ch2\u003eBrandgut Peacetazie. Pistachio cream made from roasted pistachios – crunchy, caramel-like, and with a pinch of sea salt.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrandgut Peacetazie\u003c\/strong\u003e is a crunchy cream made from roasted pistachios by Brandgut from Hamburg. The 160g jar contains 45% pistachios, along with sugar, sunflower oil, vanilla sugar, and 1.4% sea salt. It is not a smooth pistachio paste and not a chocolate cream with pistachio flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeacetazie from Brandgut\u003c\/strong\u003e began with an idea that everyone knows from the fairground. That’s where the scent of roasted almonds comes from: nuts that are heated with sugar until a crunchy caramel crust forms. Meike Grosch and Daniel Thaung have applied this principle to other nuts in Hamburg and brought it into a jar. The name Brandgut roughly translates to \"roasted goods.\" In this jar, it’s pistachios that are roasted and processed into a cream. A portion of the caramelized pieces remains, which is why it crunches when you eat it. This clearly distinguishes it from two products with which it is often confused. A pure pistachio paste consists only of ground pistachios and is more of a baking ingredient. With a pistachio chocolate cream, on the other hand, the chocolate is usually the focus. This cream lies in between: sweet like a spread, with almost half the jar being pistachios, and a crust that you can taste. The name is a little play on words between the English \"peace\" and the pistachio.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pistachio cream tastes of roasted pistachio with caramel sweetness and a distinct pinch of sea salt. The texture is creamy yet crunchy.\u003c\/p\u003e\n\n\u003cp\u003eWhen you open the jar, it smells warm and toasted. The first spoonful then shows what makes the cream special: first comes the sweetness of the sugar crust, then the nutty, slightly green note of the pistachio. In between, small pieces of caramelized nut crackle. In the end, the sea salt ensures that the sweetness does not linger. With 1.4% salt, it is in the middle of the Brandgut range. The Mandelikat has slightly less at 1%, while cashew, pecan, and peanut have slightly more at 1.6%.\u003c\/p\u003e\n\n\u003cp\u003eThe color is not a bright ice-cream-parlor green, but a natural, muted green with brownish tones from the caramel. Anyone expecting a smooth, intensely green cream will have to change their expectations when opening it. Anyone who likes pistachios in their roasted form will get exactly that. The sweetness is clear; after all, sugar is the second most important ingredient after the pistachios. A thin spread is therefore usually enough.\u003c\/p\u003e\n\n\u003cp\u003eBecause Brandgut avoids additives, the nut oil will separate and settle at the top of the jar over time. The crunch sinks to the bottom. That is a good sign and not a mistake. Simply stir the cream thoroughly before use, and the oil and crunchy pieces will distribute evenly again.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eYou can spread the cream on bread, spoon it over ice cream, or fill it into crêpes. Cakes, cheese, and warm dishes are other areas of application. And, of course, it can also be eaten straight from the spoon.\u003c\/p\u003e\n\n\u003cp\u003eFor breakfast, it goes well on fresh white bread, a croissant, or a bread roll with a little butter underneath. In the afternoon, it turns a simple vanilla ice cream into a small dessert. To do this, briefly warm two spoonfuls in a water bath; the cream will become more fluid and can be drizzled over the scoops. Folded into crêpes or pancakes, with a few raspberries on the side, it makes a quick Sunday dessert.\u003c\/p\u003e\n\n\u003cp\u003eWhen baking, you can use the cream as a filling for cinnamon rolls or as a layer between two sponge cakes. A thin stripe of pistachio cream also looks good on a cheesecake. The combination with cheese is bolder. Paired with ricotta, burrata, or a mild fresh goat cheese, it brings together sweetness, salt, and crunch. A dollop on yogurt with berries becomes a quick dessert. And in savory cooking, you can stir a teaspoon into a dressing made of lemon and olive oil. Over lamb's lettuce with pear and goat cheese, this provides both sweetness and salt. Store the jar protected from heat and light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread a slice of sourdough bread with ricotta, place a teaspoon of pistachio cream on top, and sprinkle a few fresh raspberries over it. This brings creamy, crunchy, sweet, and salty together in one bite.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBrandgut is based in Hamburg. Behind the brand are Meike Grosch and Daniel Thaung, who trade together as Brandgut GbR. Their creams made from roasted nuts are produced in Hamburg, all in 160g jars. The pistachio cream is one of six varieties. In addition to it, there is Mandelikat made from almonds, Haselgenuss from hazelnuts, and Cashjuhu from cashew kernels. They are joined by Yes, Pe Can from pecans and Erdnuss Muss from peanuts.\u003c\/p\u003e\n\n\u003cp\u003eAll varieties share a high nut content. On the labels, it is between 45 and 52%; for the pistachio variety, it is 45% pistachios. The list of ingredients is short and structured similarly everywhere: the respective nut, sugar, sea salt, and vanilla sugar, with most varieties containing some sunflower oil. The recipes differ primarily in the amount of sea salt and the nut content.\u003c\/p\u003e\n\n\u003cp\u003eThe names of the varieties show that there is a sense of humor at work in Hamburg. Pistachio becomes Peacetazie, \"Mandel\" (almond) and \"Delikatesse\" (delicacy) become Mandelikat, \"Cashew\" and a shout of joy become Cashjuhu. Behind the puns, however, is a clear line: roasted nuts, a pinch of sea salt, and a cream that crunches.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBrandgut Peacetazie is for everyone who loves pistachios and is looking for a sweet spread with an authentic nut flavor. It fits on weekend breakfast bread, for dessert with guests, and as a small gift for people who like to try new things. The jar is also a nice little gift during the Christmas season. The cream contains pistachios (tree nuts) and may contain traces of other tree nuts, peanuts, and sesame. The \u003ca href=\"\/en\/products\/cashjuhu\"\u003eCashjuhu made from roasted cashew kernels\u003c\/a\u003e is milder and lighter. You can get the fairground classic as a cream with the \u003ca href=\"\/en\/products\/mandelikat\"\u003eMandelikat made from roasted almonds\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-brandgut\"\u003eBrandgut\u003c\/a\u003e page. The cream is not suitable for those looking for an unsweetened, pure pistachio paste for baking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted pistachios, a pinch of sea salt, 160g from Hamburg – the crunchy pistachio cream for bread, ice cream, and crêpes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brandgut Aufstriche","offers":[{"title":"160 g","offer_id":57548286951756,"sku":"030BRA006","price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/030BRA006.png?v=1791195704"},{"product_id":"haselgenuss","title":"Hazelnut Delight","description":"\u003ch2\u003eBrandgut Haselgenuss. Hazelnut cream made from candied hazelnuts – crunchy, roasted, and only slightly salted.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrandgut Haselgenuss\u003c\/strong\u003e is a crunchy cream made from candied hazelnuts by Brandgut in Hamburg. Each 160g jar contains 47% hazelnuts, along with sugar, sunflower oil, vanilla sugar, and 0.9% sea salt.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHaselgenuss by Brandgut\u003c\/strong\u003e answers a question from the breakfast table: What does a hazelnut cream taste like when the hazelnut plays the leading role? In classic nut-nougat spreads, it shares the stage with cocoa and milk powder. Here, nearly half the jar consists of hazelnuts, with only sugar, sunflower oil, vanilla sugar, and sea salt added. That is the entire ingredient list. The second difference lies in the process. The hazelnuts are candied—heated with sugar until a caramel crust forms, just like the candied almonds you know from the fair. This is then turned into a cream that retains small, crunchy pieces. You won’t find any cocoa, milk powder, or palm oil in this ingredient list.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe hazelnut cream tastes of roasted hazelnuts and caramel, with a crunchy bite and a subtle hint of salt. It is sweet, but the nut remains distinctly recognizable.\u003c\/p\u003e\n\n\u003cp\u003eCandied hazelnuts naturally bring a wealth of roasted aroma, complemented by the caramel of the sugar crust and a fine note of vanilla from the vanilla sugar. With 0.9% sea salt, this variety is the most sparingly salted in the entire Brandgut range. The salt rounds out the flavor rather than standing out. Those expecting a chocolatey, smooth cream will have to adjust their expectations. For those who love pure hazelnuts, this jar offers the nut in a bold form, featuring crunch instead of nougat.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eSpread the cream on bread, add it to ice cream, or fill it into crêpes. It also works well with cakes, cheese, and in cooking—and it tastes great straight from the spoon anyway.\u003c\/p\u003e\n\n\u003cp\u003eFor breakfast, it goes perfectly on crusty farmer's bread with butter, a lye croissant, or toast. In the afternoon, it makes a great filling for crêpes with banana or a topping for waffles. Added to vanilla ice cream or an espresso affogato, it provides a roasted aroma and a satisfying crunch. When baking, you can use it as a filling for nut swirls or stir a spoonful into whipped cream for a cake. A dollop on oatmeal with apple pieces turns breakfast into a little dessert.\u003c\/p\u003e\n\n\u003cp\u003eBecause Brandgut avoids additives, the nut oil will naturally separate over time and the crunch will sink to the bottom. Simply stir the cream thoroughly before use. Store the jar away from heat and light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the hazelnut cream on a warm crêpe, place a few banana slices on top, and fold it over. It will taste just like a crêpe from a Christmas market.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBrandgut is a small Hamburg-based brand run by Meike Grosch and Daniel Thaung, trading as Brandgut GbR. Their range includes six varieties, each in a 160g jar and each based on a different nut: hazelnut, almond, pistachio, cashew, pecan, and peanut. The recipes follow a common theme of candied nut, sugar, and sea salt. Differences exist in the details. The nut content for hazelnuts is slightly higher at 47%, compared to 45% for almond, pistachio, and cashew. The sea salt dosage is lowest at 0.9%, while cashew, pecan, and peanut contain 1.6%.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBrandgut Haselgenuss is for everyone who loves hazelnuts and is looking for a spread where the nut plays the leading role. It is a great addition to a weekend breakfast, crêpe nights with the family, or as a small gift for those with a sweet tooth. The cream contains hazelnuts (tree nuts) and may contain traces of other tree nuts, peanuts, and sesame. You can find the fairground classic in cream form with the \u003ca href=\"\/en\/products\/mandelikat\"\u003eMandelikat\u003c\/a\u003e. For something heartier with the highest nut content, try the \u003ca href=\"\/en\/products\/erdnuss-muss\"\u003eErdnuss Muss\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-brandgut\"\u003eBrandgut\u003c\/a\u003e page. This cream is not suitable for those looking for a chocolatey nut-nougat spread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCandied hazelnuts with a hint of sea salt, 160g from Hamburg – the crunchy hazelnut cream for bread, crêpes, and waffles.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brandgut Aufstriche","offers":[{"title":"160 g","offer_id":57548287017292,"sku":"030BRA005","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/030BRA005.png?v=1791195712"},{"product_id":"yes-pe-can","title":"Yes, Pe Can","description":"\u003ch2\u003eBrandgut Yes, Pe Can. Pecan cream made from roasted pecans – mild, caramelly, and with no added oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrandgut Yes, Pe Can\u003c\/strong\u003e is a cream made from roasted pecans by Brandgut in Hamburg. The 160g jar contains 48% pecans, along with sugar, vanilla sugar, and 1.6% sea salt. Sunflower oil is not added to this variety.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eYes, Pe Can by Brandgut\u003c\/strong\u003e is best explained by comparing it to a cake. Anyone who has ever eaten a slice of pecan pie knows the combination of nut, caramel, and pastry. The pecan is the star of the show. Originally from North America, it is a relative of the walnut but tastes milder and less bitter. Brandgut roasts these nuts—meaning they caramelize them with sugar—and turns them into a cream. What makes this variety special is listed in the ingredients: it is the only one in the Brandgut range without added oil. The other five varieties contain a little sunflower oil, but here, the fat from the pecan itself is enough. With 48%, the nut content is also higher than that of the almond, pistachio, or cashew.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe pecan cream tastes mild and nutty, with an aroma reminiscent of walnut and a distinct caramel sweetness. The sea salt provides a clear counterpoint.\u003c\/p\u003e\n\n\u003cp\u003eRoasted pecans provide a soft, almost buttery nuttiness. The caramel crust adds roasted notes and sweetness, while the vanilla sugar contributes a subtle warmth. With 1.6% sea salt, this cream is among the more heavily salted varieties in the range, alongside cashew and peanut. The salt prevents the sweetness from becoming overwhelming and is reminiscent of salted caramel. Those expecting a bitter, robust walnut cream will find this variety too mild. Those who like pecan pie will recognize the flavor from the very first spoonful.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eSpread the cream on bread, add it to ice cream, or use it as a crepe filling. It also works well with cake, cheese, and as an ingredient in your cooking. And straight from the spoon, it’s a little dessert all on its own.\u003c\/p\u003e\n\n\u003cp\u003eIt really shines when paired with anything that tastes like an American breakfast. On pancakes with a few banana slices, on waffles, or on French toast, it replaces maple syrup. It pairs particularly well with vanilla ice cream or a slice of pumpkin pie. When baking, you can spread it on cinnamon rolls or add it as a layer in brownies. To pair with cheese, try it on a sharp cheddar or a creamy brie.\u003c\/p\u003e\n\n\u003cp\u003eBecause Brandgut avoids additives, the nut oil will separate over time, and the crunchy bits will sink to the bottom. Therefore, stir the cream well before use. Store the jar away from heat and light.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stack three warm pancakes, top with a large spoonful of pecan cream, and add a few banana slices. The heat softens the cream, causing it to slowly run over the edges.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pecans come from North America, the cream from Hamburg. There, Meike Grosch and Daniel Thaung produce creams made from roasted nuts under the name Brandgut. The brand name essentially means \"roasted goods,\" which describes the core of every variety. The pecan version was added later and complements the almond, hazelnut, pistachio, cashew, and peanut varieties. All six share the 160g jar, the short ingredient list, and the pinch of sea salt. With only four ingredients, the list for this variety is particularly short: pecans, sugar, vanilla sugar, and sea salt.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBrandgut Yes, Pe Can is for anyone who loves pecans and salted caramel and is looking for a sweet spread with a mild nut profile. It fits perfectly with Sunday pancake breakfasts, coffee with pumpkin pie, and as a gift for friends with a penchant for American pastries. The cream contains pecans (tree nuts) and may contain traces of other tree nuts, peanuts, and sesame. The \u003ca href=\"\/en\/products\/cashjuhu\"\u003eCashjuhu made from roasted cashews\u003c\/a\u003e is lighter and even milder. For something toastier, try the \u003ca href=\"\/en\/products\/haselgenuss\"\u003eHaselgenuss\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-brandgut\"\u003eBrandgut\u003c\/a\u003e page. This cream is not suitable for those looking for an unsweetened nut spread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted pecans with sea salt, 160 g from Hamburg – the mild pecan cream for pancakes, waffles, and pumpkin pie.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brandgut Aufstriche","offers":[{"title":"160 g","offer_id":57548287082828,"sku":"030BRA003","price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/030BRA003.png?v=1791195719"},{"product_id":"cashjuhu","title":"Cashjuhu","description":"\u003ch2\u003eBrandgut Cashjuhu. Cashew cream made from roasted cashew nuts – mild, light, and with a salty finish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrandgut Cashjuhu\u003c\/strong\u003e is a crunchy cream made from roasted cashew nuts by Brandgut in Hamburg. The 160g jar contains 45% cashew nuts, plus sugar, sunflower oil, 1.6% sea salt, and vanilla sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCashjuhu by Brandgut\u003c\/strong\u003e belongs on a slice of dark farmhouse bread. This might sound unusual at first, as sweet spreads usually end up on light toast. But it is precisely a hearty bread with a crust that provides the perfect counterpart for this cashew cream. Strictly speaking, the cashew is not a nut, but the seed of a tropical fruit, the cashew apple. In the kitchen, however, it is treated like a nut and is classified among allergens as a tree nut. Cashew cream is different from cashew butter. Butter consists only of ground nuts, is unsweetened, and is rather neutral. Here, the nuts are first roasted—that is, caramelized with sugar—and then processed into a cream that retains small, crunchy pieces. The name is a play on words combining \"cashew\" and a shout of joy.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe cashew cream tastes subtly nutty and mild, with caramel sweetness and a distinct salty note at the end. It is lighter and more restrained than the hazelnut or peanut varieties.\u003c\/p\u003e\n\n\u003cp\u003eCashew nuts are naturally low in bitterness and have a soft, almost buttery quality. The roasting process adds roasted notes and caramel, while the vanilla sugar provides a well-rounded sweetness. With 1.6% sea salt, this cream is among the more heavily salted Brandgut varieties. The salt keeps the sweetness in check and ensures it pairs well with bread rather than just being for dessert. Those expecting a strong, roasted nut spread will find this variety very mild. Those who enjoy delicate nut flavors will especially appreciate exactly that.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou can spread the cashew cream on bread, add it to ice cream, or roll it into crêpes. It works just as well with cakes, cheese, and in cooking, and it is delicious straight from the spoon.\u003c\/p\u003e\n\n\u003cp\u003eIts strengths really shine on hearty bread. Try it on mixed rye bread, whole-grain spelt, or a sourdough loaf with a dark crust. For afternoon coffee, it goes well on raisin bread or rusks. Over coconut or mango ice cream, it adds a touch of salt and crunch. In the kitchen, you can stir a spoonful into a sauce made from coconut milk and lime, for example for rice noodles with vegetables. And it makes a surprising counterpart to a young Gouda or a mild mountain cheese.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar in a cool, dark place. Because the nut oil separates and settles on top over time and the crunchy pieces sink to the bottom, give the cream a quick stir before use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast a slice of sourdough bread, spread a thin layer of cashew cream on top, and add a few slices of ripe mango. Salt, fruit, and toasted bread make for a quick weekend breakfast.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind Brandgut are Meike Grosch and Daniel Thaung from Hamburg, who operate under the company name Brandgut GbR. Their motto is \"We roast for you,\" and that is meant literally. Each of their six creams is created from roasted nuts, supplemented by sugar, sea salt, and—depending on the variety—vanilla sugar and sunflower oil. The pair avoids additives. For this reason, the nut oil separates from the rest over time, just as it does with any natural nut spread. For the cashew variety, the nut content is 45%, and the jar weighs 160g, like all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBrandgut Cashjuhu is for anyone who likes things nutty but mild, and for those who find hazelnut too roasted and pistachio too intense. The cream is suitable for breakfast bread, brunch with friends, and as a small gift. It contains cashew nuts (tree nuts) and may contain traces of other tree nuts, peanuts, and sesame. The \u003ca href=\"\/en\/products\/peacetazie\"\u003ePeacetazie\u003c\/a\u003e features roasted pistachios. Similarly mild, but without added oil, is \u003ca href=\"\/en\/products\/yes-pe-can\"\u003eYes, Pe Can made from pecans\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-brandgut\"\u003eBrandgut\u003c\/a\u003e page. The cream is not suitable as a substitute for unsweetened cashew butter in curries or savory sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted cashew nuts with sea salt, 160g from Hamburg – the mild cashew cream for hearty bread, ice cream, and crêpes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brandgut Aufstriche","offers":[{"title":"160 g","offer_id":57548287508812,"sku":"030BRA002","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/030BRA002.png?v=1791195727"},{"product_id":"erdnuss-muss","title":"Peanut butter","description":"\u003ch2\u003eBrandgut Peanut Mush. Peanut cream made from roasted peanuts – nutty, sweet-salty, and with 52% peanuts.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrandgut Peanut Mush\u003c\/strong\u003e is a crunchy cream made from roasted peanuts by Brandgut in Hamburg. The 160 g jar contains 52% peanuts, plus sugar, sunflower oil, and 1.6% sea salt. It has little in common with classic peanut butter.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeanut Mush by Brandgut\u003c\/strong\u003e is the cream for anyone who previously only thought of peanut butter on a sandwich when they heard \"peanut.\" Peanut butter is usually made from roasted, ground peanuts with salt, and sometimes a little sugar and fat. It is pasty and rather savory. This cream takes a different approach. The peanuts are first roasted—that is, heated with sugar until a caramel crust forms. Only then are they processed into a cream that retains small, crunchy pieces. The result tastes sweet and salty, like roasted peanuts from a fairground. By the way, botanically speaking, the peanut is not a nut at all, but a legume that ripens underground. With 52%, this variety has the highest nut content in the Brandgut range.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe peanut cream has a nutty, robust flavor of roasted peanuts, with caramel and a noticeable pinch of sea salt. It is sweet, but feels more savory than the other Brandgut varieties.\u003c\/p\u003e\n\n\u003cp\u003eThe high peanut content provides a full, nutty flavor. The sugar crust adds caramel and crunch, while the 1.6% sea salt provides a clear contrast. Unlike the other varieties, there is no vanilla sugar on the ingredient list here. This makes the peanut stand out even more directly. Anyone expecting a smooth, creamy peanut butter will be surprised by the crunchy texture. If you like peanut flips, salted caramel, and roasted peanuts, you will find it all in one jar.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou can spread the peanut cream on bread, add it to ice cream, or use it to fill crêpes. It also goes well with cake and cheese, and is a treat straight from the spoon anyway. Due to its sweet-salty nature, it is also suitable for Asian cuisine.\u003c\/p\u003e\n\n\u003cp\u003eFor breakfast, it goes well on whole-grain toast with banana slices or on a bread roll with a little butter. On pancakes with berries, it is a good alternative to syrup. It adds salt and crunch over vanilla or chocolate ice cream. In the kitchen, stir a spoonful into a sauce made of soy sauce, lime, and a little chili. This goes well with rice noodles, grilled satay skewers, or a crisp cucumber salad. When baking, it becomes a filling for brownies or oat cookies.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar away from heat and light. Because Brandgut avoids additives, the oil separates at the top and the crunch sinks to the bottom. Therefore, stir the cream well before use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two spoonfuls of peanut cream with lime juice, soy sauce, and a splash of warm water. This makes a quick dressing for rice noodles with cucumber and cilantro.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe peanut cream comes from Hamburg, where Meike Grosch and Daniel Thaung produce their roasted nut creams as Brandgut GbR. This peanut variety is a bit of an outlier in the lineup. It has the highest nut content of all six varieties at 52%, while almond, pistachio, and cashew are at 45%. The recipe does entirely without vanilla sugar; the ingredient list consists of only four components. This makes it a particularly savory cream in the assortment and a bridge between a breakfast spread and a culinary ingredient. Like all Brandgut varieties, it comes in a 160 g jar.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBrandgut Peanut Mush is for everyone who loves peanuts and enjoys playing with sweet and salty contrasts. It is perfect for a weekend breakfast, quick weeknight meals with noodles or vegetables, and as a gift for peanut fans. The cream contains peanuts and may contain traces of other nuts and sesame. The \u003ca href=\"\/en\/products\/cashjuhu\"\u003eCashjuhu made from roasted cashews\u003c\/a\u003e is milder and lighter. The \u003ca href=\"\/en\/products\/haselgenuss\"\u003eHaselgenuss\u003c\/a\u003e is toastier and features hazelnut. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-brandgut\"\u003eBrandgut\u003c\/a\u003e page. This cream is not suitable for those looking for an unsweetened peanut butter for savory recipes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted peanuts with sea salt, 160 g from Hamburg – the nutty peanut cream for bread, ice cream, and Asian sauces.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brandgut Aufstriche","offers":[{"title":"160 g","offer_id":57548287803724,"sku":"030BRA001","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/030BRA001.png?v=1791195734"},{"product_id":"fruehjahrshonig","title":"Spring honey","description":"\u003ch2\u003eDie Honigwanderer Spring Honey. Organic blossom honey from the first nectar flow of the year – mild, floral, and light gold.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDie Honigwanderer Spring Honey\u003c\/strong\u003e is a mild organic blossom honey from the first flowers of the year, harvested by German migratory beekeepers. Unheated, gently extracted and strained, in a 250g jar, certified according to EU organic standards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpring honey from Die Honigwanderer\u003c\/strong\u003e tastes like the weeks when everything begins anew outside. In April and May, fruit trees bloom, dandelions shine in the meadows, and the first shrubs open along hedges and forest edges. For the bees, this is the early spring nectar flow, the first major source of food after winter. What they collect during this time ends up in this jar. Unlike a monofloral honey, it comes from many different blossoms. It therefore tastes a little different every year, depending on what is currently in bloom. Honeys from the early nectar flow often set quickly. For this reason, they are frequently stirred during crystallization until fine crystals form and the honey becomes creamy.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe producer describes this honey as mild and floral. It captures the first major bloomers of the year: fruit trees, dandelions, meadow herbs, and spring shrubs. The color is light gold, the flavor harmonious.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness is delicate and not overwhelming. In the background are fresh, floral notes that recall a meadow in May. Because many blossoms come together, it feels round and balanced rather than one-dimensional.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the producer, it is cream-stirred. It is therefore easy to spread and does not drip from bread. Those looking for a liquid honey for drizzling will be less happy with the creamy consistency. There are other varieties in the assortment for that.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe producer calls it a versatile family honey, and that is how you should use it. At the breakfast table, it belongs on buttered bread, a roll, or toast. Thanks to its creamy consistency, it is also easy for children to spread.\u003c\/p\u003e\n\n\u003cp\u003eIt dissolves well in porridge, muesli, or yogurt if you stir it in briefly. It also melts in warm tea or warm milk, though you should let hot drinks cool down a bit first. In the kitchen, it is suitable for pancake batter, waffles, braided yeast bread, and for a mild honey-mustard dressing. A spoonful also goes well with fresh goat cheese and fresh strawberries.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar in a cool, dry place away from light. If you need the honey in liquid form, place the jar in a warm water bath, at most 40 °C.\u003c\/p\u003e\n\n\u003cp\u003eNote: The only ingredient is organic honey; it does not contain any major allergens that require labeling. Honey is generally not suitable for babies under twelve months old.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the honey on a fresh roll with a thin layer of butter and sprinkle a few thyme leaves on top. This brings out the meadow notes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eMigratory beekeeping means that the bees do not stay in the same place all year round. Throughout the season, the beekeepers move the colonies to where nature is in full bloom. The early spring nectar flow is the first stop of the beekeeping year. Later in the year, nectar flows like locust (acacia), linden, and summer blossoms follow. At Die Honigwanderer, the colonies are placed in selected, near-natural foraging areas in Germany, far away from intensive agriculture.\u003c\/p\u003e\n\n\u003cp\u003eThe partner apiaries work according to EU organic guidelines and prioritize the well-being of the bees. The honey is extracted, strained, and processed without heating. Today, the brand belongs to the Goldnote apiary in Röhrnbach in the Bavarian Forest, which continues it as an organic line.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis honey is for everyone looking for a mild, spreadable honey for the family table. It goes well with Sunday breakfast, in a lunchbox, and as a small Easter gift, preferably together with a homemade braided yeast bread. Also mild but liquid is the \u003ca href=\"\/en\/products\/akazienhonig-4280000862013\"\u003eacacia honey\u003c\/a\u003e. For something stronger and fruity-spicy, try the \u003ca href=\"\/en\/products\/sommerhonig\"\u003esummer honey\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-honigwanderer\"\u003eDie Honigwanderer page\u003c\/a\u003e. It is not suitable if you are looking for a strong, dark honey for savory dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFruit blossoms, dandelions, and meadow herbs in a jar – the mild, creamy spring honey from Die Honigwanderer for your breakfast table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":57548287869260,"sku":"033JON200","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/033JON200.png?v=1791196147"},{"product_id":"waldhonig-4280000862044","title":"Forest honey","description":"\u003ch2\u003eDie Honigwanderer Forest Honey. Organic honey from the honeydew of spruce and fir trees – robust, aromatic, and liquid for a long time.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDie Honigwanderer Forest Honey\u003c\/strong\u003e is a robust organic honey made from the honeydew of spruce and fir trees, collected by German migratory beekeepers. A true raw honey: gently extracted, strained, unheated, in a 250g jar, certified according to EU organic standards.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eForest honey from Die Honigwanderer\u003c\/strong\u003e is created via a detour that surprises many. The bees do not collect it from blossoms, but from the needles and branches of the trees. Small plant-sucking insects like aphids live there. They tap into the sugar-rich sap of the spruce and fir trees and excrete the excess as sweet droplets. The bees collect this honeydew and turn it into honey. Because honeydew has a different composition than floral nectar, the honey made from it tastes different as well: darker, more aromatic, and less sweet. Whether and when honeydew is available depends heavily on the weather and the year. For migratory beekeepers, this means: the colonies must be in the right forest at the right moment.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer describes this honey as robust and aromatic. The focus is on a spicy note, complemented by a hint of caramel. In the background are subtle resinous notes that recall the forest from which it originates.\u003c\/p\u003e\n\n\n\u003cp\u003eThe sweetness is less dominant than in light floral honeys. This gives it a more mature and complex character.\u003c\/p\u003e\n\n\n\u003cp\u003eA practical advantage: according to the manufacturer, it remains liquid for a long time. It is easy to dose and spread. Those looking for a mild, delicate honey for children will find it too strong. Those who enjoy dark bread, strong tea, and tart flavors will find their match here.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eAccording to the manufacturer, it is ideal for robust bread, tea, or straight from the spoon. Its spiciness is best brought out on a slice of rye or whole-grain bread with butter. It is a good companion for a strong black tea, a rooibos, or a chai. Let hot drinks cool down slightly first so that the aroma is preserved.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the kitchen, it plays to its strengths in savory dishes. It works well in marinades for game, duck, or pork belly, in a honey-mustard sauce, or for glazing root vegetables. A small spoonful provides a beautiful contrast to spicy mountain cheese or a robust blue cheese. It adds depth to gingerbread or fruit bread dough.\u003c\/p\u003e\n\n\n\u003cp\u003eStore the jar in a cool, dry place away from sunlight. If the honey does crystallize, the manufacturer states this is natural; it will become liquid again in a warm water bath at a maximum of 40 °C.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The only ingredient is organic honey; it contains no major allergens that require labeling. Honey is generally not suitable for babies under twelve months old.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a spoonful over a piece of aged mountain cheese with a few walnuts. The resinous note of the honey pairs surprisingly well with the spiciness of the cheese.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eDie Honigwanderer process their honey as little as possible. It is gently extracted, strained, and bottled without heating. It is not fine-filtered, which is why the manufacturer refers to it as a true raw honey. Nothing is blended either: each variety goes into the jar on its own.\u003c\/p\u003e\n\n\n\u003cp\u003eThe bee colonies are located in selected, near-natural foraging areas in Germany. They travel to where nature is in full bloom, which in the case of forest honey means the coniferous forests. Today, the Goldnote beekeeping farm from Röhrnbach in the Bavarian Forest continues the brand as its organic line.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis honey is for anyone who likes it robust. It goes well on farmhouse bread, in winter cooking, and on a cheese board, and it makes a good gift for people who already know all the light honeys. The \u003ca href=\"\/en\/products\/edelkastanienhonig-4280000862068\"\u003esweet chestnut honey\u003c\/a\u003e is even more tart and dark. As a mild counterpart, the \u003ca href=\"\/en\/products\/akazienhonig-4280000862013\"\u003eacacia honey\u003c\/a\u003e also remains liquid for a long time. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-honigwanderer\"\u003eDie Honigwanderer page\u003c\/a\u003e. It is not suitable if you want to sweeten tea or yogurt only subtly – for that, it is too spicy.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eHoneydew from spruce and fir trees, unheated and unblended – the aromatic forest honey from Die Honigwanderer for robust bread and strong tea.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":57548287902028,"sku":"033JON204","price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/033JON204.png?v=1791196154"},{"product_id":"akazienhonig-4280000862013","title":"Acacia honey","description":"\u003ch2\u003eDie Honigwanderer Acacia Honey. Organic honey from German migratory beekeeping – mild, light, and liquid for months.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDie Honigwanderer Acacia Honey\u003c\/strong\u003e is a mild organic honey from selected nectar-rich regions in Germany, obtained through migratory beekeeping. It is gently extracted, strained, and bottled unheated in a 250g jar, certified according to EU organic standards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAcacia honey from Die Honigwanderer\u003c\/strong\u003e bears a name that is, strictly speaking, inaccurate. The bees actually collect it from the black locust tree, commonly known as the acacia or false acacia. Originally from North America, the tree now grows in Germany along forest edges, railway embankments, and on sandy soil. In late spring, it is covered in white, fragrant flower clusters, and that is exactly when the bees need to be on-site. The bloom lasts only a few weeks. That is why this variety is so well-suited to migratory beekeeping: the colonies travel to wherever the black locusts are currently in bloom. The result is a light, particularly mild varietal honey. Varietal honey means the nectar comes predominantly from a single plant species.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe honey from the black locust tastes mild, soft, and slightly floral. Its sweetness is restrained; you won't find any bold spiciness here. This is also how the producer describes it.\u003c\/p\u003e\n\n\u003cp\u003eIn the jar, it is light and clear. Its special feature is its consistency. It has a high fructose content, which, according to the producer, is why it remains liquid for months. It pours from the spoon like a thread and spreads easily.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely this restraint that makes it popular. It tastes like honey, but it does not dominate. Anyone expecting a strong, spicy honey with character will find it too mild. For those who primarily appreciate honey as a refined sweetness, it is just right.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, acacia honey is suitable for sweetening tea, yogurt, or muesli without masking other flavors. It is perfect for exactly that: a spoonful in green tea or herbal tea sweetens without changing the taste. To preserve its delicate aroma, let hot drinks cool down a little first.\u003c\/p\u003e\n\n\u003cp\u003eOn the breakfast table, it goes well with buttered bread, rolls, or pancakes. Because it remains liquid, it is easy to drizzle over yogurt, quark, or porridge. In the kitchen, it is a good honey for salad dressings with mustard and vinegar, for marinades, or for glazing carrots. It is also suitable for baking when the honey should not be the dominant flavor. The manufacturer explicitly states it is suitable for children, so it is a great addition to the family breakfast table.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar in a cool, dry place away from sunlight. If the honey does become firm after a long time, liquefy it in a warm water bath at a maximum of 40 °C.\u003c\/p\u003e\n\n\u003cp\u003eNote: The only ingredient is organic honey; it contains no major allergens that require labeling. Honey is generally not suitable for babies under twelve months old.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk a teaspoon of honey with lemon juice, olive oil, and a little mustard to make a dressing. The mild sweetness ties everything together without standing out.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eDie Honigwanderer was born from the idea of combining organic beekeeping with migratory beekeeping. The beehives are located in selected, near-natural foraging areas in Germany, far from intensive agriculture. The partner apiaries work according to EU organic standard guidelines, with a focus on the well-being of the bees.\u003c\/p\u003e\n\n\u003cp\u003eToday, the brand is part of Imkerei Goldnote, a family business owned by Simon and Stefanie Weber from Röhrnbach in the Bavarian Forest. The apiary took over Die Honigwanderer and continues to operate it as their organic line. They state that they are continuing the work of the original founders in their spirit.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis honey is for anyone looking for a mild, liquid honey for every day. It goes well with family breakfast, in tea in the evening, and in the kitchen. A stronger and spicier option is the \u003ca href=\"\/en\/products\/waldhonig-4280000862044\"\u003eforest honey\u003c\/a\u003e, which is also liquid for a long time. A light, floral honey from the first blooms of the year is the \u003ca href=\"\/en\/products\/fruehjahrshonig\"\u003espring honey\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-honigwanderer\"\u003eDie Honigwanderer page\u003c\/a\u003e. It is less suitable if you are looking for a honey that sets the tone in the dish itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack locust bloom, migratory beekeeping, and organic standard – the mild, liquid acacia honey from Die Honigwanderer for tea, muesli, and breakfast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":57548287934796,"sku":"033JON201","price":8.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/033JON201.png?v=1791196162"},{"product_id":"lindenhonig-4280000862020","title":"Linden honey","description":"\u003ch2\u003eDie Honigwanderer Linden Honey. Organic honey from the summer nectar of the linden tree – clear, floral, and with a fine note of menthol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDie Honigwanderer Linden Honey\u003c\/strong\u003e is an organic honey made from linden blossoms, collected by honeybee colonies using traditional German migratory beekeeping. Unheated, gently spun and strained, certified according to the EU organic standard, in a 250 g jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLinden honey from Die Honigwanderer\u003c\/strong\u003e begins with a scent that almost everyone knows. When the linden trees bloom in early summer, a sweet, heavy fragrance hangs over avenues, village squares, and parks. The treetops buzz with activity, so dense is the traffic of the bees. Both summer and winter linden trees grow in Germany. Both bloom one after the other from approximately June to July. For beekeepers, this is one of the important summer nectar sources. The resulting honey is a varietal honey: the nectar comes predominantly from this one tree species. To achieve this, migratory beekeepers transport their colonies specifically to areas with many linden trees while the trees are in full bloom.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe producer describes this honey as minty and floral. A light note of menthol is typical, distinguishing it from other light-colored honeys. It gives the honey freshness and a delicate spiciness.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, there is a clear, aromatic profile. The sweetness is distinct, but never feels heavy due to the fresh note. A hint of the floral fragrance you know from linden-lined avenues in June lingers in the finish.\u003c\/p\u003e\n\n\u003cp\u003eThis places it between the mild and the robust varieties. It has more character than an acacia honey, but is significantly lighter in taste than forest or chestnut honey. If you are looking for a neutral honey for pure sweetening, you will find the menthol note too distinct. If you enjoy tasting the flower a honey comes from, you will like it.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the producer, it is suitable for sweetening tea, yogurt, and muesli, or for spreading on bread. It pairs particularly well with herbal tea, peppermint tea, or a light black tea with lemon. The menthol note complements the herbs. Let hot water cool down slightly beforehand so the aroma is preserved.\u003c\/p\u003e\n\n\u003cp\u003eOn the breakfast table, it tastes great on buttered bread, braided yeast bread, or waffles. With cream cheese and a few walnuts, it makes a quick spread. In the kitchen, you can use it for dressings with lemon or for fruit salads with melon and mint. You can also glaze oven-roasted vegetables with a little honey at the end. A spoonful also goes well with goat cheese, best accompanied by a few fresh thyme leaves.\u003c\/p\u003e\n\n\u003cp\u003eHoney crystallizes over time, which the producer notes is a natural process. It will become liquid again in a warm water bath at a maximum of 40 °C. Store the jar in a cool, dry place away from light.\u003c\/p\u003e\n\n\u003cp\u003eNote: The only ingredient is organic honey; it does not contain any major allergens that require labeling. Honey is generally not suitable for babies under twelve months old.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of honey to a freshly brewed peppermint tea after it has cooled down slightly. The mint and the menthol in the honey will then interact beautifully.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind Die Honigwanderer today is the Goldnote beekeeping farm in Röhrnbach in the Bavarian Forest. Simon and Stefanie Weber manage the family business. Their main brand is Goldnote with regional honey, while Die Honigwanderer is their own organic line. They acquired the brand from its founders.\u003c\/p\u003e\n\n\u003cp\u003eThe concept behind it has remained: to combine organic beekeeping with migratory beekeeping. The bees travel to near-natural nectar regions in Germany, far away from intensive agriculture. The honeys are certified according to the EU organic standard, and the partner beekeepers pay special attention to the well-being of the bees.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis honey is for anyone looking for a light-colored honey with a distinct character. It is perfect for afternoon tea, Sunday breakfast, and as a gift for honey lovers. The \u003ca href=\"\/en\/products\/akazienhonig-4280000862013\"\u003eAcacia Honey\u003c\/a\u003e is milder and stays liquid longer. A colorful mixture from the summer nectar, including linden, is found in the \u003ca href=\"\/en\/products\/sommerhonig\"\u003eSummer Honey\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-honigwanderer\"\u003eDie Honigwanderer page\u003c\/a\u003e. It is not suitable if you need sweetness without any distinct flavor of its own.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLinden blossoms in June, migratory beekeeping, and organic standards – the fresh, floral linden honey from Die Honigwanderer for tea and breakfast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":57548287967564,"sku":"033JON202","price":8.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/033JON202.png?v=1791196168"},{"product_id":"edelkastanienhonig-4280000862068","title":"Chestnut honey","description":"\u003ch2\u003eDie Honigwanderer Sweet Chestnut Honey. Organic honey from chestnut blossoms – dark, tart, and spicy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDie Honigwanderer Sweet Chestnut Honey\u003c\/strong\u003e is a dark, tart organic honey from chestnut forests, gathered by German migratory beekeepers. Gently extracted, strained, and bottled without heating, in a 250g jar, certified to EU organic standards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSweet chestnut honey from Die Honigwanderer\u003c\/strong\u003e has little in common with the chestnuts in the city park. The horse chestnut, whose shiny fruits children collect in autumn, is a different tree species. What is meant here is the sweet chestnut, the fruits of which are roasted as chestnuts (marrons). It likes warm conditions and in Germany grows primarily in mild areas, often on slopes and forest edges. In early summer, it bears long, yellowish-white catkins with a very distinct, powerful scent. The bees are drawn to them, and the resulting honey tastes as striking as the scent. Anyone who only knows honey as a mild sweetener will discover a completely different side here.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe producer describes it as tart and spicy. It is dark, intense, and has a slightly bitter profile. According to Die Honigwanderer, it is one of the most characterful varieties in their organic line.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness is clearly secondary here. Powerful, tart notes with plenty of spice take center stage. This makes it a honey that you use intentionally rather than just spooning it on the side.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely this tartness that polarizes. Those expecting a sweet, floral honey will find it too bitter. Those who enjoy dark chocolate, espresso, or strong cheese, however, will appreciate it. It is a honey for connoisseurs and for anyone who wants to try something new.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the producer, it is perfect for sweetening tea, yogurt, and muesli or for spreading on bread. However, it shows its true strength primarily when paired with robust flavors. On a piece of mountain cheese, Pecorino, or blue cheese, it provides a tart counterpoint. Paired with walnuts and pears, it makes for a small dessert. A piece of fig bread or a few dried apricots also go well with it if you are serving a cheese board after a meal.\u003c\/p\u003e\n\n\u003cp\u003eOn the breakfast table, it tastes great on dark rye bread with salted butter. In the kitchen, it refines sauces for game or duck and marinades for pork. A spoonful in red cabbage or a chestnut dish in autumn adds depth. It also goes well with natural yogurt and toasted nuts. When adding it to tea or coffee, let the hot drinks cool down a little first to ensure the aroma is preserved.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar in a cool, dry place away from light. Crystallization is a natural process according to the producer; the honey can be liquefied again in a warm water bath at a maximum of 40 °C.\u003c\/p\u003e\n\n\u003cp\u003eNote: The only ingredient is organic honey; it contains no major allergens that require labeling. Honey is generally not suitable for babies under twelve months old.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Roast a few chestnuts, peel them, and drizzle some chestnut honey over them. This brings together the fruit and blossom of the same tree.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eDie Honigwanderer work according to EU organic standards. Their partner apiaries place the bee colonies in near-natural nectar regions in Germany, far from intensive agriculture, and place great value on the well-being of the bees. They travel with the colonies to wherever the desired plant is currently blooming—in this case, the chestnut forests.\u003c\/p\u003e\n\n\u003cp\u003eThe honey is processed gently: extracted, strained, without heating, and without fine filtration. There are no blended honeys here; each variety remains distinct. The brand is now backed by the Goldnote apiary, owned by Simon and Stefanie Weber from Röhrnbach.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis honey is for everyone who loves tart flavors and enjoys trying new things. It is suitable for a cheese board, autumn cooking, and as a special souvenir for honey lovers who want to add a dark variety to their collection. The \u003ca href=\"\/en\/products\/waldhonig-4280000862044\"\u003eforest honey\u003c\/a\u003e is spicy but slightly rounder. The \u003ca href=\"\/en\/products\/sommerhonig\"\u003esummer honey\u003c\/a\u003e is fruity, spicy, and summery. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-honigwanderer\"\u003eDie Honigwanderer page\u003c\/a\u003e. It is less suitable as a mild honey for children or for subtle sweetening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eChestnut blossoms, migratory beekeeping, and organic standards – the tart sweet chestnut honey from Die Honigwanderer for cheese, game, and autumn cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":57548288000332,"sku":"033JON208","price":8.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/033JON208.png?v=1791196176"},{"product_id":"sommerhonig","title":"Summer honey","description":"\u003ch2\u003eDie Honigwanderer Summer Honey. Organic blossom honey from blackberry, linden, clover, and summer herbs – robust, fruity-spicy, with a warm tone.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDie Honigwanderer Summer Honey\u003c\/strong\u003e is a robust organic blossom honey from the summer nectar flow, gathered by German migratory beekeepers. It contains blackberry, linden, clover, and summer herbs. Unheated, gently extracted and strained, 250 g, certified according to EU organic standards.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer honey from Die Honigwanderer\u003c\/strong\u003e is the counterpart to the light honey from spring. In June and July, the landscape is full: blackberries bloom along forest paths and hedges, and linden trees blossom in villages and avenues. Clover joins in the meadows, and summer herbs grow along the edges. The bees gather nectar from all these plants simultaneously. Blackberry and clover are among the inconspicuous yet productive sources of nectar. Linden brings its fresh note, and the herbs provide the spice. This mixture creates a blossom honey that is significantly more robust and warmer in tone than early season honeys. It shows how the taste of honey changes over the course of a bee's year.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes this honey as floral and aromatic, while also being robust and fruity-spicy. The blackberry contributes a fruity side, while the summer herbs add a spicy one. The hue is warm.\u003c\/p\u003e\n\n\u003cp\u003eCompared to mild varieties, it has more depth. The sweetness is present but is framed by fruity and spicy notes. A hint of linden freshness resonates. This results in a full-bodied honey that tastes equally good in tea and on bread.\u003c\/p\u003e\n\n\u003cp\u003eBecause the bees gather from many plants in the summer, it is not a monofloral honey. It turns out a little different each year, depending on what is in full bloom. Anyone looking for a very mild, neutral honey will find this one too strong.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, it is suitable for sweetening tea, yogurt, and muesli, or for spreading on bread. Its fruitiness really shines on whole-grain bread with butter or cream cheese. In fruit tea or a robust black tea, it complements the existing aromas. Let hot drinks cool down slightly first so that the aroma is preserved.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it pairs well with summer dishes. With lemon and olive oil, it becomes a dressing for tomato salad or arugula. It glazes chicken drumsticks from the grill or pan-fried halloumi. Drizzled over grilled peaches or apricots, it makes a quick dessert. It is also excellent in a berry smoothie or over quark with fresh blackberries.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar in a cool, dry place away from light. Crystallization is, according to the manufacturer, a natural process; in a warm water bath at a maximum of 40 °C, the honey becomes liquid again.\u003c\/p\u003e\n\n\u003cp\u003eNote: The only ingredient is organic honey; it contains no major allergens that require labeling. Honey is generally not suitable for babies under twelve months old.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Halve a few peaches, grill them briefly, and drizzle a spoonful of honey over them. Add a dollop of yogurt, and your summer dessert is ready.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eWhy is the brand called \"Die Honigwanderer\" (The Honey Wanderers)? Because the bees wander. Throughout the year, the partner apiaries bring their colonies to various locations in Germany, wherever nature is currently in full bloom. This creates a wide variety of honeys throughout the year, from light spring honey to acacia and linden, all the way to forest and chestnut honey. The summer honey stands in the middle of this range.\u003c\/p\u003e\n\n\u003cp\u003eThe nectar-gathering areas are close to nature and located far from intensive agriculture. Work is carried out according to EU organic guidelines. The Goldnote apiary from Röhrnbach in the Bavarian Forest has taken over the brand and continues to run it as an organic line in the spirit of the founders.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis honey is for everyone looking for a blossom honey with strength and fruitiness. It fits perfectly with breakfast, summer cooking, and barbecue evenings, and it makes a lovely gift. The \u003ca href=\"\/en\/products\/lindenhonig-4280000862020\"\u003elinden honey\u003c\/a\u003e is fresh with a fine menthol note. The \u003ca href=\"\/en\/products\/fruehjahrshonig\"\u003espring honey\u003c\/a\u003e is mild and creamy. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-honigwanderer\"\u003eDie Honigwanderer page\u003c\/a\u003e. It is less suitable if you only want to sweeten tea or yogurt very subtly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlackberry, linden, clover, and summer herbs in a jar – the robust, fruity-spicy summer honey from Die Honigwanderer for breakfast and barbecue evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Die Honigwanderer","offers":[{"title":"250 g","offer_id":57548288065868,"sku":"033JON203","price":8.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/033JON203.png?v=1791196183"},{"product_id":"handgeschuetteltes-bio-schuettelbrot","title":"Hand-tossed organic Schüttelbrot","description":"\u003ch2\u003eUltner Brot Hand-Shaken Organic Schüttelbrot. Crispy rye flatbread from South Tyrol – thin, savory, and shaken by hand.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Hand-Shaken Organic Schüttelbrot\u003c\/strong\u003e is a thin, crispy flatbread made predominantly from organic rye flour, seasoned with fennel and blue fenugreek. It is baked in St. Walburg in the Ulten Valley in South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchüttelbrot from Ultner Brot\u003c\/strong\u003e is the classic South Tyrolean snack bread. Its name (“shaken bread”) reveals how it is made. The very soft dough, consisting primarily of rye flour, is shaken on round wooden plates before baking. This causes the dough to spread out into a thin, round flatbread. In the oven, it becomes a hard, crispy bread that you break into pieces by hand. Dry bread could be stored for a long time, which was a real advantage in mountain villages. At Ultner Brot, every single flatbread is shaken by hand. In addition to rye, the dough contains wheat flour, yeast, fennel seeds, rock salt, blue fenugreek, and wheat bran; according to the manufacturer's catalog, it also contains a small amount of barley malt flour. All ingredients except the salt are organically grown.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eHand-shaken Schüttelbrot has a robust rye flavor and makes an audible crunch when broken. The fennel adds a fine note of anise, while the blue fenugreek provides a savory, slightly hay-like depth. Together, they create the characteristic seasoning found in so many rye breads in South Tyrol.\u003c\/p\u003e\n\n\u003cp\u003eBecause the flatbread is so thin, every bite is almost entirely crust. The surface is uneven and slightly blistered, just as the dough settled while being shaken. No two flatbreads are the same. Those expecting a soft bread to spread will find it too hard. It is a bread for snacking and chewing, not for toasting.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eSchüttelbrot is a staple of the *Marende*, the traditional South Tyrolean afternoon or evening snack. Place it on a wooden board next to speck, Kaminwurzen (smoked sausage), and a piece of mountain cheese, and break it into pieces at the table. It pairs well with a light red wine like Vernatsch, or apple juice for the children.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a great choice with soup. Whether with barley soup, pumpkin soup, or a clear beef broth, it makes a perfect alternative to a bread roll. Broken into a salad bowl, it serves as a rustic crouton alternative. And in the morning, it tastes great with butter and a little honey or jam—making your breakfast a crunchy affair.\u003c\/p\u003e\n\n\u003cp\u003eStore the package in a dry place away from light. According to the manufacturer's catalog, the Schüttelbrot has a shelf life of seven months; once opened, it stays crispy longest in a tin box.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Schüttelbrot on the table whole and let your guests break off their own pieces. The crunch is simply part of the *Marende* experience.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis Schüttelbrot comes from St. Walburg in the Ulten Valley, where Ultner Brot bakes at an altitude of around 1,200 meters. The bakery is a family business: the current owner's great-grandmother opened the bakery in 1919. Today, her great-grandson Hannes Schwienbacher runs the operation, with the motto “Full grain ahead.”\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, almost all products at Ultner are made by hand. They state that they do not use baking aids or pre-mixes in their doughs; instead, they give them the necessary time. With Schüttelbrot, you can see this craftsmanship directly: every flatbread has its own unique shape because it is shaken individually on the wooden plate. The bakery has been working with organic ingredients since 1982; the organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Hand-Shaken Organic Schüttelbrot is for anyone who wants to bring a taste of South Tyrol to their table, whether you are planning a trip or just got back. It fits perfectly with a snack shared with friends, on a hike, or with a soup dinner. As a souvenir from the mountains, it is light and has a long shelf life. For something smaller and intended as a snack, try the \u003ca href=\"\/en\/products\/mini-schuettelbrot\"\u003eMini Schüttelbrot\u003c\/a\u003e. If you prefer Schüttelbrot in stick form, choose the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003eSpelt Grissini with Schüttelbrot\u003c\/a\u003e. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The Schüttelbrot contains gluten from rye and wheat, and according to the manufacturer's catalog, also from barley malt. Because it is so thin, fragments may occur during shipping, but this does not affect the taste. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThinly shaken, crisply baked, and seasoned with the flavors of fennel and blue fenugreek – the Schüttelbrot from the Ulten Valley for your Marende at home.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296782156,"sku":"050ULT0081","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0081.png?v=1791195906"},{"product_id":"vinschger-minis","title":"Vinschgau Altar Servers","description":"\u003ch2\u003eUltner Brot Vinschger Minis. Small organic rye breads with sourdough – stone-baked and seasoned with fennel, caraway, and blue fenugreek.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Vinschger Minis\u003c\/strong\u003e are four small organic rye breads with mild sourdough, seasoned with fennel, caraway, and blue fenugreek. Ultner Brot bakes them by hand on stone in St. Walburg in the Ulten Valley, South Tyrol. The pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVinschger Minis by Ultner Brot\u003c\/strong\u003e are the traditional Vinschger bread in miniature format. The \"Vinschgerl\" is a flat rye bread from South Tyrol, named after the Vinschgau valley in the west of the region. Typical features include the sourdough, the dark crust, and the seasoning of fennel, caraway, and blue fenugreek. According to the manufacturer, Ultner Brot bakes these minis using 100% rye flour with a mild sourdough. Other ingredients include spring water, rock salt, and yeast. With the exception of water and salt, all ingredients are organically grown. The manufacturer's catalog describes them as handmade and stone-baked. A pack contains four pieces, just right for a breakfast for two or a small snack.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe small loaves have a strong rye flavor with a fine, mild acidity from the sourdough. The crust is dark and aromatic; the crumb is dense and moist. As you bite into it, you immediately notice the seasoning: caraway provides a savory base, while fennel adds a slightly sweet note of anise.\u003c\/p\u003e\n\n\u003cp\u003eThe real character comes from the blue fenugreek. It has a spicy aroma, reminiscent of hay and fenugreek, and is the key spice that identifies a South Tyrolean rye bread. Together, this creates a bread that tastes great even without toppings. Those who expect a mild, light bread roll will find these minis too robust.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, they are ideal for toasting. Briefly baked or toasted, the crust becomes crispy again and the spices become more fragrant. They are best enjoyed while still warm, with butter.\u003c\/p\u003e\n\n\u003cp\u003eA South Tyrolean snack includes speck, cheese, and a glass of wine, which is also what the bakery recommends. Slice the minis crosswise and top them with mountain cheese, Kaminwurz (cured sausage), or ham. They also work well with sweet toppings: honey, apricot jam, or apple syrup pair well with the rye seasoning. They make a hearty side dish for goulash soup or lentil stew.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, the bread has a shelf life of three months. Store the pack in a cool, dry place; once opened, it is best kept in a bread bin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the minis in a hot oven for five minutes, slice them open, and add a piece of cold butter and some chives. A good rye bread doesn't need anything more.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eUltner Brot bakes at around 1,200 meters in St. Walburg in the Ulten Valley. For its rye breads, the bakery uses its own natural sourdough. According to the manufacturer's catalog, it has been cultivated in-house since 1919, following old traditions without any additives. It is therefore as old as the bakery itself, which was opened by the current owner's great-grandmother.\u003c\/p\u003e\n\n\u003cp\u003eUltner uses fresh local spring water for the dough. According to the catalog, the breads are hand-formed and stone-baked. Today, Hannes Schwienbacher runs the business in the fourth generation. According to the bakery, all ingredients come from certified organic farming; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eVinschger Minis are for anyone who wants authentic South Tyrolean rye bread for breakfast or a snack without having to cut into a large loaf. They are perfect for small households, picnics, and lunchboxes. They are also practical for guests: everyone gets their own little bread, warm from the oven. And those who know South Tyrol from their holidays can bring the taste of the mountain hut home. Larger and made with whole grain is the \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Brot\u003c\/a\u003e comes as a double flatbread made from pure rye flour. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. They contain gluten from rye. They are not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRye, sourdough, and blue fenugreek in four small loaves – the Vinschger Minis from the Ulten Valley for breakfast and snacking.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296880460,"sku":"050ULT0235","price":2.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0235.png?v=1791195931"},{"product_id":"original-ultner-brot","title":"Original Ultner Bread","description":"\u003ch2\u003eOriginal Ultner Brot. Organic rye bread with mild sourdough from the Ultental valley – two flatbreads, spicy and robust.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOriginal Ultner Brot\u003c\/strong\u003e from Ultner Brot is an organic rye bread made from 100% rye flour with mild sourdough, seasoned with fennel, caraway, and blue fenugreek. It is the signature loaf of the Ultner Brot bakery in St. Walburg in the Ultental valley, South Tyrol. The package contains two pieces with a total weight of 440 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Original Ultner Brot\u003c\/strong\u003e bears the name of the valley from which it comes. It is a flat rye bread, very similar to the Vinschger Paarl, and is baked exclusively with organic rye. According to Ultner Brot, farmers in the Ultental valley grew almost only rye due to the altitude. Therefore, the bread consists of pure rye flour, leavened with a mild sourdough. Other ingredients include water, rock salt, yeast, fennel, caraway, and blue fenugreek. According to the merchant's information, all ingredients are from certified organic farming. Two pieces are packed together, weighing about 440 g in total. This makes it the largest rye bread from Ultner in our assortment.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Original Ultner Brot has a strong rye flavor, with a mild, well-rounded acidity from the sourdough. The crumb is dense and moist, the crust dark and aromatic. The ingredient list simply states rye flour. Compared to the Vinschger Paarl with its high whole-grain content, it feels somewhat finer as a result.\u003c\/p\u003e\n\n\u003cp\u003eThe spices are the same that belong to every South Tyrolean rye bread. Caraway provides heartiness, fennel a slight sweetness, and blue fenugreek the aromatic, hay-like scent. The sourdough remains intentionally mild, so that the spices and the rye take center stage. Anyone expecting a wheat bread with a light, airy crumb will find it too compact.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eUltner bread is an everyday bread. In the morning, it tastes great with butter, honey, or jam; at lunch with cheese and radishes; in the evening for a snack with speck and Kaminwurz sausage. According to the merchant's description, it is also a good provision for hiking, because it is flat and fits well in a backpack.\u003c\/p\u003e\n\n\u003cp\u003eIt is a hearty accompaniment to soups and stews, such as barley soup or goulash. Once slightly dried, you can dice it, toast it in butter, and use it as croutons. Store the flatbreads in a dry place, away from light. Fresh bread has a limited shelf life, so it is worth freezing one of the two flatbreads and heating it briefly in the oven when needed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Freeze one flatbread right after unpacking. Once thawed and warmed for five minutes in a hot oven, it tastes almost as if it came straight from the bakery.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Ultental valley is located near Merano in South Tyrol. In St. Walburg, Ultner Brot has been baking at an altitude of about 1,200 meters since 1919 as a family business. For the dough, the bakery uses fresh Ultner spring water. They like to share that Empress Sissi, Otto von Bismarck, and the brothers Thomas and Heinrich Mann already appreciated this water.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, the sourdough has been cultivated in-house since 1919. Since 1982, the bakery has been grinding its own grain in its stone mill and baking with organic ingredients. Today, Hannes Schwienbacher, the great-grandson of the founder, runs the business. The bread is also available in the bakery's own shops in St. Walburg, Lana, Algund, Merano, and Appiano. The organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Original Ultner Brot is for anyone looking for an honest rye bread for every day who likes South Tyrolean spices. It fits families who eat a lot of bread, and everyone who likes to freeze supplies. It is also a good choice for hikers. The \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e is more whole-grain and robust. The \u003ca href=\"\/en\/products\/vinschger-minis\"\u003eVinschger Minis\u003c\/a\u003e come in a small format with four pieces. You can find all baked goods from the Ultental valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The bread contains gluten from rye. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePure rye, mild sourdough, and blue fenugreek in two flatbreads – the signature bread from the Ultental valley for breakfast, snacks, and storage.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"440 g","offer_id":57548297044300,"sku":"050ULT0069","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0069.png?v=1791195939"},{"product_id":"kokosraspel-bio","title":"Organic shredded coconut","description":"\u003ch2\u003eÖlmühle Solling Organic Shredded Coconut. Natural, unsweetened organic shredded coconut – gently dried, sweet and nutty with an intense coconut aroma.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Shredded Coconut\u003c\/strong\u003e consists of finely shredded, dried fruit flesh from freshly harvested organic coconuts. They are unsulphured, unbleached, and unsweetened, and contain no preservatives. The Ölmühle Solling from Boffzen on the Weser river packages them in a light-protected, resealable 300 g bag.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShredded coconut from Ölmühle Solling\u003c\/strong\u003e is the simplest way to bring coconut into your kitchen. For the shreds, the white flesh is removed from the shell, finely chopped, and then dried. According to the mill, they dry the coconut gently at approximately 80 °C. This allows the fruit flesh to lose its water content while retaining its aroma and flavor. For these shreds, \"natural\" means three things: They are unsulphured, meaning they are dried without added sulfur. They are unbleached, retaining their natural color. And they are unsweetened; the sweetness comes solely from the coconut. The ingredient list therefore consists of a single word: shredded coconut. The light-protected bag can be resealed after opening. At 300 g, there is enough for multiple cakes, mueslis, and curries.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the shreds taste sweet and nutty and have an intense coconut aroma. Eaten plain, they are slightly fibrous with a mild, round, sweet flavor. The scent of coconut rises as soon as you open the bag.\u003c\/p\u003e\n\n\u003cp\u003eWhen toasted, they change significantly. In a dry pan, they turn golden brown in just a few minutes, smell more intense, and become crunchy. Those accustomed to sweetened coconut flakes from the baking aisle will find these shreds less sweet. In recipes that call for sugar, however, this is hardly noticeable.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer provides a long list of uses. For breakfast, the shreds can be added to muesli, porridge, or sprinkled over fruit salad. In the bakery, they are the foundation for coconut macaroons, cookies, cakes, and pralines. They are also used to coat energy balls made of dates, nuts, and cocoa. Sprinkled over a chocolate cake or lemon cake, the shreds look like fresh snow. In banana bread, they provide moisture and a delicate coconut note.\u003c\/p\u003e\n\n\u003cp\u003eIn savory cooking, the shreds refine curries, especially if you toast them briefly beforehand. According to the manufacturer, they are also suitable for breading, for instance for chicken strips or shrimp with a coconut crust. And if you like, you can even make your own coconut milk: pour hot water over the shreds, let them steep, puree, and strain through a cloth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast two tablespoons of shredded coconut until golden brown and sprinkle them over a lentil curry with spinach. The crunch and roasted aroma make the dish complete.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe coconuts for these shreds come from non-EU agriculture according to the organic logo; the inspection body is DE-ÖKO-039. According to the manufacturer, Ölmühle Solling sources organic coconut from Sri Lanka, where they have supported the Naturland Fair project Serendipol since 2006, as well as from small-farmer cooperatives in the Philippines. The manufacturer does not specify which of these countries the shreds come from on the product page.\u003c\/p\u003e\n\n\u003cp\u003eCoconut is a major focus for the mill in Boffzen, ranging from coconut oil and coconut fat to coconut milk and coconut blossom sugar. According to their fact sheet, the assortment includes 17 coconut specialties. For their coconut project in Sri Lanka, the mill has also released a \"monkey-free\" statement: according to the manufacturer, no monkeys are used during the harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese shreds are for everyone who enjoys baking, mixing their own muesli, or cooking Asian cuisine. For many, they are an essential ingredient in Christmas baking. According to the manufacturer, they are vegan and lactose-free. They may contain traces of cereals containing gluten. Store the bag in a cool, dark place and seal it well after opening to prevent moisture from entering. For baking, we recommend \u003ca href=\"\/en\/products\/kokosbluetenzucker\"\u003ecoconut blossom sugar\u003c\/a\u003e; for curries, try the \u003ca href=\"\/en\/products\/bio-kokosmilch-naturland\"\u003eorganic Naturland coconut milk\u003c\/a\u003e. More can be found on our page dedicated to \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. These shreds are not suitable for recipes that explicitly require sweetened coconut flakes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eUnsweetened organic shredded coconut in a resealable bag – for macaroons, muesli, and curries with a crunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"300 g","offer_id":57548321423692,"sku":"031SOL0005","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kokosraspel-bio.png?v=1778855583"},{"product_id":"vinschger-paarl","title":"Vinschgau Rye Bread","description":"\u003ch2\u003eUltner Brot Vinschger Paarl. Organic rye bread with whole grain content and sourdough – two flat loaves, baked on stone and heavily spiced.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Vinschger Paarl\u003c\/strong\u003e is an organic flatbread made from whole grain rye flour and rye flour with sourdough, seasoned with fennel, caraway, and blue fenugreek. It is baked in St. Walburg in the Ultental Valley, South Tyrol. The package contains two pieces with a total weight of 300 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Vinschger Paarl from Ultner Brot\u003c\/strong\u003e is a classic of South Tyrolean bread culture. \"Paarl\" means pair, as two flat loaves are baked together. The bread is named after the Vinschgau region; in South Tyrol, many simply call it \"Vinschgerl.\" Ultner Brot bakes it with a high whole grain content: 42% whole grain rye flour, plus Type 1150 rye flour, spring water, crystal salt, yeast, fennel, caraway, and blue fenugreek. According to the manufacturer's catalog, the whole grain rye flour comes from their own mill. Except for water and salt, all ingredients are from certified organic farming. The dough is leavened with sourdough, shaped by hand, and baked on stone.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe bread has a dark, hearty, and spicy flavor. The whole grain flour provides an earthy, slightly nutty base note, and the sourdough adds a fine acidity. The crust is deeply baked, the crumb dense and moist.\u003c\/p\u003e\n\n\u003cp\u003eOverlaid is the spice of caraway, fennel, and blue fenugreek. The blue fenugreek makes the difference: it has a spicy, hay-like aroma and gives the Paarl its typical South Tyrolean scent. Fennel brings a subtle sweetness, caraway a savory depth. Those expecting a light, airy bread will find the Paarl too dense. For rye bread lovers, it is precisely this density that makes it worth buying.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou break a \"Paarl\" in the middle, as is customary in South Tyrol. For a \"Marende\" (snack), it is topped with Speck, Kaminwurz (smoked sausage), and mountain cheese, accompanied by pickles and a glass of Vernatsch wine or apple juice. According to the retailer, it is equally good with savory or sweet toppings.\u003c\/p\u003e\n\n\u003cp\u003eIn the morning, it tastes great with butter and honey or jam. Briefly toasted in the oven, the fennel and caraway become especially fragrant. It makes a hearty side dish for goulash, lentil soup, or a wild game ragout. And when cut into cubes and toasted in butter, it creates spicy croutons for salad or soup.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, it has a shelf life of three months. Store in a dry place protected from heat; once opened, it is best kept in a bread crock.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Slice the Paarl into thin pieces, spread with butter, and lay wafer-thin slices of Speck on top. That is how simple a South Tyrolean snack tastes at home.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that the Vinschger Paarl from Ultner Brot contains whole grains stems from a decision made in 1982. At that time, Richard Schwienbacher was running the family bakery in St. Walburg in its third generation. His wife, Gerti, wanted whole grain bread and persuaded him to purchase a grain mill. The large stone mill moved into the bakery, and Richard baked his first organic loaves. This desire for whole grains became the bakery's current motto: \"Full steam ahead with whole grains.\"\u003c\/p\u003e\n\n\u003cp\u003eSince then, Ultner Brot has milled its own grain. According to the bakery, they purchase organic grain directly from farmers whenever possible or from the nearby mill in Merano. Today, son Hannes Schwienbacher runs the business at an altitude of about 1,200 meters in the Ultental Valley. The organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Vinschger Paarl is for anyone looking for a hearty rye bread with whole grain content and South Tyrolean spice. It is perfect for breakfast, snacks, and as a side dish for stews and soups. For those missing the \"Vinschgerl\" from the bakery after a holiday in South Tyrol, this brings a piece of it home. The Paarl is also a lovely idea as a gift for a snack evening with friends. Smaller and made from pure rye flour are the \u003ca href=\"\/en\/products\/vinschger-minis\"\u003eVinschger Minis\u003c\/a\u003e. Made from pure rye flour, also as a double flatbread, is the \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Brot\u003c\/a\u003e. You can find all baked goods from the Ultental Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. It contains gluten from rye. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTwo loaves of rye bread with sourdough and blue fenugreek – the \"Vinschgerl\" from the Ultental Valley for Speck, cheese, and buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"300 g","offer_id":59059262521676,"sku":"050ULT0101","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0101.png?v=1791195968"},{"product_id":"schoko-granola","title":"Schoko Granola","description":"\u003ch2\u003eI just love breakfast Schoko Granola. Knuspriges Bio-Granola mit Kakao und Kakaobutter, gesüßt mit Agaven- und Ahornsirup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eI just love breakfast Schoko Granola\u003c\/strong\u003e trägt die Nummer #3 der belgischen Granola-Bäckerei aus Puurs. In der 250-g-Tüte stecken Haferflocken, Sonnenblumenkerne und Kokos, umhüllt von Kakao und Kakaobutter. Alle Zutaten stammen aus biologischem Anbau, das Granola ist laut Hersteller vegan.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDas Schoko Granola von I just love breakfast\u003c\/strong\u003e ist ein im Ofen gebackenes Knuspermüsli, bei dem Kakao und Kakaobutter jede Flocke umhüllen. Genau dieser Schritt unterscheidet Granola vom klassischen Müsli: Haferflocken, Kerne und Kokos werden mit Sirup und Fett vermischt und anschließend geröstet. So entstehen knusprige Stücke statt loser Flocken. Knapp die Hälfte der Mischung ist Hafer, dazu kommen 12 % Sonnenblumenkerne und Kokosraspel. Kakao und Kakaobutter machen zusammen 5 % aus. Gesüßt wird mit Agavensirup und Ahornsirup, abgerundet mit Gewürzen und einer Prise Meersalz. Das Ergebnis ist eine dunkle Mischung, die nach Kakao schmeckt und beim Löffeln hörbar knuspert.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: dunkler Kakao, Kokos und eine leise Würze\u003c\/h3\u003e\n\n\u003cp\u003eZuerst schmeckst du Kakao, herb und rund, danach kommen Kokos und geröstete Sonnenblumenkerne dazu. Die Kakaobutter gibt den Stücken einen leichten Schmelz, der Kakao bringt Farbe und eine angenehme Bitterkeit. Agaven- und Ahornsirup sorgen für eine milde Süße, die den Kakao begleitet. Der Ahornsirup steuert dabei eine feine Karamellnote bei.\u003c\/p\u003e\n\n\u003cp\u003eDie Gewürze bleiben im Hintergrund und geben der Mischung Tiefe. Eine Prise Meersalz hebt die Schokoladennote, so wie bei einer guten Tafel mit Salz. In kalter Milch färbt sich die Flüssigkeit leicht braun, fast wie ein Glas Kakao zum Frühstück. Wer ein süßes Schokomüsli im Stil von Milchschokolade sucht, wird dieses Granola als zu herb empfinden. Hier steht der Kakao im Vordergrund, die Süße folgt ihm.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: im Joghurt, über Quark und als Topping für Eis\u003c\/h3\u003e\n\n\u003cp\u003eAm einfachsten isst du das Granola mit kalter Milch oder einem Löffel Naturjoghurt. Streu es erst kurz vor dem Essen darüber, dann bleibt der Knack erhalten. Mit Quark und frischen Himbeeren entsteht ein schöner Kontrast aus dunklem Kakao und heller Frucht. Auch Bananenscheiben und reife Birne passen gut dazu.\u003c\/p\u003e\n\n\u003cp\u003eAm Nachmittag macht sich eine Handvoll über einer Kugel Vanilleeis gut. Für ein schnelles Dessert schichtest du Joghurt, Kirschkompott und Granola in ein Glas. Nach dem Öffnen verschließt du die Tüte gut und lagerst sie trocken, damit die Stücke knusprig bleiben. Magst du es lieber fruchtig, probier das \u003ca href=\"\/en\/products\/granola-cashew-banana\"\u003eGranola mit Cashew und Banane\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Misch das Kakao-Granola halb und halb mit dem \u003ca href=\"\/en\/products\/pecan-almond-granola\"\u003ePecan Almond Granola\u003c\/a\u003e. Pekannuss und Kakao ergänzen sich wie bei einer Nusstafel.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: gebacken in der eigenen Bäckerei in Puurs\u003c\/h3\u003e\n\n\u003cp\u003eDas Schoko Granola entsteht in der Bäckerei von I just love breakfast in Puurs, einer Gemeinde in der belgischen Provinz Antwerpen. Die Marke beschreibt sich selbst als artisanale Bäckerei, die sich ganz auf Granola spezialisiert hat. Die eigene Produktion ist dort eine bewusste Entscheidung: Du sollst wissen, wie und von wem deine Tüte gemacht wird.\u003c\/p\u003e\n\n\u003cp\u003eGebacken wird nach dem Prinzip „laag en traag“, also lange und bei niedriger Temperatur. So bleibt der Eigengeschmack der Zutaten erhalten, beim Kakao ebenso wie bei Hafer und Kokos. Nach dem Abkühlen wird das Granola verpackt und an Läden und Händler verschickt. Alle Zutaten stammen aus biologischem Anbau, die Kontrollstelle ist BE-BIO-01 Certisys. Die Rohstoffe kommen laut Hersteller aus EU- und Nicht-EU-Landwirtschaft. Bei Kakao, Agaven- und Ahornsirup liegt das nahe.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die ihren Morgen mit Kakao beginnen\u003c\/h3\u003e\n\n\u003cp\u003eDas Granola passt zu allen, die morgens gern etwas Schokoladiges essen und dabei auf Bio-Zutaten achten. Es eignet sich für das schnelle Frühstück unter der Woche genauso wie für den Brunch am Sonntag. Als kleines Mitbringsel für Kakao-Fans funktioniert die Tüte ebenfalls. Alle Sorten aus Puurs findest du bei \u003ca href=\"\/en\/collections\/i-just-love-breakfast\"\u003eI just love breakfast\u003c\/a\u003e, weitere Frühstücksideen in unserer Kategorie \u003ca href=\"\/en\/collections\/muesli-cerealien\"\u003eMüsli \u0026amp; Cerealien\u003c\/a\u003e. Für Menschen mit Zöliakie ist das Granola nicht geeignet, denn Hafer enthält Gluten.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Granola enthält Hafer, also glutenhaltiges Getreide. Es kann Spuren von Schalenfrüchten und Sesam enthalten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin dunkles Bio-Granola aus Puurs in der 250-g-Tüte – für Joghurt, Milch und alle, die ihren Tag gern mit Kakao beginnen.\u003c\/em\u003e\u003c\/p\u003e","brand":"I just love breakfast","offers":[{"title":"250 g","offer_id":59335231242572,"sku":"031IJLB001","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schoko-granola-freisteller.png?v=1792431543"},{"product_id":"granola-rose-berry","title":"Granola Rose Berry","description":"\u003ch2\u003eI just love breakfast Granola Rose Berry. Bio-Granola mit Heidelbeeren, Himbeeren und Rosenblättern, gefärbt mit Rote-Bete-Saft.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eI just love breakfast Granola Rose Berry\u003c\/strong\u003e ist die Sorte #4 aus der belgischen Granola-Bäckerei in Puurs. Hafer, Cashewkerne und Kokos treffen auf getrocknete Beeren und zarte Rosenblätter. Die 250-g-Tüte enthält ausschließlich Bio-Zutaten und ist laut Hersteller vegan.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGranola Rose Berry ist ein fruchtig-florales Knuspermüsli\u003c\/strong\u003e, das deine Frühstücksschale rosa färbt. Die Farbe kommt aus zwei Quellen: Rote-Bete-Saft umhüllt die Flocken, und die Beeren geben beim Einweichen ihre Farbe an Joghurt oder Milch ab. Der Hersteller spricht von einem kräftigen Rosa-Violett, das sofort gute Laune macht. Die Basis bilden 41 % Haferflocken, Sonnenblumenkerne, Kokosflocken und 9 % Cashewkerne. Dazu kommen Quinoa, Olivenöl und je 1 % getrocknete Himbeeren und Heidelbeeren. Die Rosenblätter machen 0,5 % aus, genug für einen feinen Duft. Gesüßt wird mit Ahorn- und Agavensirup, Kräuter, Gewürze und Meersalz runden ab.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: frische Beeren und ein Hauch Rose\u003c\/h3\u003e\n\n\u003cp\u003eDie Heidelbeeren und Himbeeren geben dem Granola einen frischen, leicht säuerlichen Fruchtton. Die Rosenblätter legen darüber eine zarte florale Note, die eher an Duft als an Süße erinnert. Darunter liegt der geröstete Hafer mit seinem nussigen Grundgeschmack. Die Cashewkerne bringen Fülle und einen weichen Biss. Insgesamt wirkt die Mischung leicht und frisch, eher sommerlich als schwer.\u003c\/p\u003e\n\n\u003cp\u003eDer Rote-Bete-Saft schmeckt kaum durch, er sorgt vor allem für die Farbe. Ahorn- und Agavensirup halten die Süße mild, sodass die Beeren klar erkennbar bleiben. Die Quinoa-Körnchen knistern leise zwischen den größeren Stücken. Wer florale Noten im Essen grundsätzlich meidet, wird mit den Rosenblättern wenig anfangen können. In diesem Fall passt das fruchtig-sommerliche \u003ca href=\"\/en\/products\/granola-mango-strawberry\"\u003eGranola Mango Strawberry\u003c\/a\u003e besser.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: in hellem Joghurt, auf der Bowl, zum Dessert\u003c\/h3\u003e\n\n\u003cp\u003eAm schönsten zeigt sich das Granola in hellem Naturjoghurt oder Skyr. Dort siehst du nach wenigen Minuten, wie sich das Rosa ausbreitet. Leg ein paar frische Himbeeren obenauf, dann wiederholt sich die Frucht aus der Tüte. Mit kalter Hafer- oder Kuhmilch wird die Schale zartrosa.\u003c\/p\u003e\n\n\u003cp\u003eAuf einer Smoothie-Bowl aus Banane und Beeren gibt das Granola Biss und Farbe. Als Dessert streust du es über Vanillequark oder Rhabarberkompott. Auch über einem Schälchen Porridge wirkt es gut, gerade an grauen Wintertagen. Nach dem Öffnen hältst du die Tüte gut verschlossen und lagerst sie trocken.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Richte das Rose Berry zum Sonntagsfrühstück in kleinen Gläsern an, abwechselnd mit Joghurt geschichtet. Die rosa Schichten sehen auf dem Tisch hübsch aus und brauchen nur zwei Minuten.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: eine Architektin, die lieber mit den Händen arbeitet\u003c\/h3\u003e\n\n\u003cp\u003eHinter I just love breakfast steht die Gründerin Natalie. Sie war Architektin und später Ausbildungsleiterin an einer Hochschule, wie sie selbst auf der Website erzählt. Granola backte sie jahrelang jede Woche für sich, lange bevor eine Firma daraus wurde. Irgendwann vermisste sie das Arbeiten mit den Händen und wagte den Schritt in ihr eigenes Atelier.\u003c\/p\u003e\n\n\u003cp\u003eHeute steht die Bäckerei in Puurs in der belgischen Provinz Antwerpen. Die Marke legt Wert darauf, selbst zu produzieren, damit offen bleibt, wer deine Tüte gebacken hat. Das Granola wird lange bei niedriger Temperatur gebacken, damit Beeren und Blüten ihren Eigengeschmack behalten. Die Zutaten sind bio, kontrolliert von BE-BIO-01 Certisys.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Frühstücksmenschen, die es fruchtig und bunt mögen\u003c\/h3\u003e\n\n\u003cp\u003eRose Berry passt zu allen, die morgens Frucht im Müsli schätzen und sich über etwas Farbe in der Schale freuen. Die Sorte eignet sich gut als kleines Geschenk, etwa zum Muttertag oder für Freunde, die gern brunchen. Alle Sorten aus Puurs findest du bei \u003ca href=\"\/en\/collections\/i-just-love-breakfast\"\u003eI just love breakfast\u003c\/a\u003e. Wegen der Cashewkerne ist das Granola für Menschen mit einer Nussallergie nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Granola enthält Hafer (glutenhaltiges Getreide) und Cashewkerne. Laut Hersteller kann es Spuren von anderen Schalenfrüchten und Sesam enthalten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin rosa Bio-Granola aus Puurs mit Heidelbeere, Himbeere und Rosenblättern – für helle Joghurtschalen und bunte Sonntagsgläser.\u003c\/em\u003e\u003c\/p\u003e","brand":"I just love breakfast","offers":[{"title":"250 g","offer_id":59335241466188,"sku":"031IJLB002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/granola-rose-berry-freisteller.png?v=1792431554"},{"product_id":"pecan-almond-granola","title":"Pecan Almond Granola","description":"\u003ch2\u003eI just love breakfast Pecan Almond Granola. Nussiges Bio-Granola mit Pekannuss und Mandelblättchen, dezent gewürzt und leicht gesüßt.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eI just love breakfast Pecan Almond Granola\u003c\/strong\u003e ist die Sorte #5 der belgischen Granola-Bäckerei aus Puurs. In der 250-g-Tüte stecken je 8 % Pekannüsse und Mandelblättchen, dazu Hafer, Kürbiskerne und Sonnenblumenkerne. Alle Zutaten sind bio, das Granola ist laut Hersteller vegan.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePecan Almond Granola ist das Nuss-Granola\u003c\/strong\u003e im Sortiment von I just love breakfast. Wo andere Sorten auf Frucht oder Kakao setzen, tragen hier Nüsse und Kerne den Geschmack. Haferflocken machen 37 % aus, also gut ein Drittel der Mischung. Den Rest teilen sich Kürbiskerne, Sonnenblumenkerne, Pekannüsse, Kokosflocken und Mandelblättchen. Olivenöl bindet die Zutaten, Agaven- und Ahornsirup süßen nur leicht. Kräuter, Gewürze und Meersalz geben der Mischung ihre dezente Würze. Der Hersteller beschreibt sie als ausgewogen, voll knusprig und mit zarten Mandelblättchen und knackigen Pekanstücken als Extra. Damit ist es die Sorte für alle, die morgens lieber kauen als löffeln.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: geröstete Nüsse, Kürbiskern und eine leise Würze\u003c\/h3\u003e\n\n\u003cp\u003eDie Pekannuss bringt einen buttrigen, leicht karamelligen Geschmack mit, der beim Rösten noch kräftiger wird. Die Mandelblättchen sind dünn und werden auf der Zunge schnell weich. Kürbiskerne und Sonnenblumenkerne liefern den herzhaften Knack. Die Kokosflocken treten zurück und geben nur eine milde Rundung. Je länger du kaust, desto deutlicher kommt die Röstnote der Pekannuss heraus.\u003c\/p\u003e\n\n\u003cp\u003eDer Sirup ist sparsam dosiert, deshalb schmeckt das Granola eher nussig als süß. Kräuter und Gewürze bleiben im Hintergrund, sie machen die Mischung lebendig. Eine Prise Meersalz verstärkt das Röstaroma der Nüsse. Wer ein fruchtiges Müsli mit Rosinen und Beeren erwartet, sucht hier vergeblich. Für diesen Geschmack greifst du besser zum \u003ca href=\"\/en\/products\/granola-apfel-kirsch\"\u003eGranola Apfel Kirsch\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: mit Joghurt und Obst, pur aus der Hand\u003c\/h3\u003e\n\n\u003cp\u003eMit griechischem Joghurt und einer reifen Birne in Spalten entsteht ein Frühstück, bei dem Frucht und Nuss sich die Waage halten. Auch Apfelstücke und ein paar Tropfen Ahornsirup passen gut dazu. In kalter Milch bleiben die Stücke einige Minuten knusprig. Über warmem Porridge wird das Granola zur Kruste mit Biss.\u003c\/p\u003e\n\n\u003cp\u003eEine Handvoll pur ist eine gute Knabberei für den Nachmittag oder die Wanderung. Als Dessert streust du es über Bratapfel oder Pflaumenkompott. Auch auf einem Butternut-Kürbis-Salat macht sich eine kleine Portion gut. Lagere die geöffnete Tüte gut verschlossen und trocken, damit die Nüsse frisch schmecken.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Streu das Granola auf eine Schale Skyr mit Zwetschgenkompott. Die herbe Pflaume und die buttrige Pekannuss passen im Herbst besonders gut zusammen.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: ein kleines Team in der Bäckerei in Puurs\u003c\/h3\u003e\n\n\u003cp\u003eDas Pecan Almond Granola wird in der Bäckerei von I just love breakfast in Puurs gebacken, in der Provinz Antwerpen. Auf der Website stellt die Marke ihr Team mit Namen vor. Die Produktion leitet Sare, die Kolleginnen und Kollegen nennen sie „chef d’atelier“. Sie ist Historikerin und hat eine Leidenschaft für Sauerteigbrot.\u003c\/p\u003e\n\n\u003cp\u003eDie Bäckerei backt nach dem Prinzip „laag en traag“, lange und bei niedriger Temperatur. Für ein Nuss-Granola ist das wichtig, denn Nüsse verbrennen bei großer Hitze schnell und werden bitter. So rösten Pekannuss und Mandel gleichmäßig durch. Die Zutaten stammen aus biologischem Anbau, kontrolliert von BE-BIO-01 Certisys.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die ihr Frühstück lieber nussig als süß mögen\u003c\/h3\u003e\n\n\u003cp\u003eDas Granola passt zu allen, die morgens Biss suchen und Nüsse lieben. Es eignet sich für den Vorrat im Büro genauso wie für das Frühstück am Wochenende. Auch für Gäste, die es weniger süß mögen, ist es eine gute Wahl. Alle Sorten aus Puurs findest du bei \u003ca href=\"\/en\/collections\/i-just-love-breakfast\"\u003eI just love breakfast\u003c\/a\u003e. Mit Pekannüssen und Mandeln ist es für Menschen mit einer Nussallergie nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Granola enthält Hafer (glutenhaltiges Getreide), Pekannüsse und Mandeln. Laut Hersteller kann es Spuren von anderen Schalenfrüchten und Sesam enthalten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin nussiges Bio-Granola aus Puurs mit Pekannuss und Mandel – für Joghurt mit Birne und für alle, die morgens gern kauen.\u003c\/em\u003e\u003c\/p\u003e","brand":"I just love breakfast","offers":[{"title":"250 g","offer_id":59335253557580,"sku":"031IJLB003","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pecan-almond-granola-freisteller.png?v=1792431564"},{"product_id":"granola-cashew-banana","title":"Granola Cashew Banana","description":"\u003ch2\u003eI just love breakfast Granola Cashew Banana. Knuspriges Bio-Granola mit Bananenchips und ganzen Cashewkernen, leicht gesüßt mit Apfeldicksaft.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eI just love breakfast Granola Cashew Banana\u003c\/strong\u003e ist die Sorte #7 der belgischen Granola-Bäckerei aus Puurs. Knusprige Bananenchips und ganze Cashewkerne sorgen für viel Biss, Apfeldicksaft und Ahornsirup für eine milde Süße. Die 250-g-Tüte enthält nur Bio-Zutaten und ist laut Hersteller vegan.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGranola Cashew Banana ist ein Knuspermüsli für alle, die morgens Biss wollen.\u003c\/strong\u003e So beschreibt es der Hersteller selbst: Bananenchips und ganze Cashewkerne geben der Mischung noch mehr Knack. Die Basis bilden Haferflocken, Kürbiskerne, Sonnenblumenkerne und Kokosflocken. Die Cashewkerne machen 9 % aus, die Bananenchips 4 %. Die Chips selbst bestehen aus Banane, Kokosöl und etwas Zucker. Gesüßt wird außerdem mit Ahornsirup und Apfeldicksaft, gebunden mit Olivenöl. Kräuter, Gewürze und Meersalz runden ab. Der Apfeldicksaft bringt laut Hersteller einen frischen, fruchtigen Dreh in die Mischung.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: reife Banane, buttrige Cashew und ein frischer Apfelton\u003c\/h3\u003e\n\n\u003cp\u003eDie Bananenchips schmecken nach reifer, leicht karamellisierter Banane. Sie brechen mit einem trockenen Knacken und geben ihr Aroma langsam ab. Die ganzen Cashewkerne sind mild und buttrig, sie bilden einen weichen Gegenpol. Kürbiskerne und Sonnenblumenkerne bringen eine herzhafte Note mit. Zusammen ergibt das eine Mischung aus weich und hart, die beim Kauen abwechslungsreich bleibt.\u003c\/p\u003e\n\n\u003cp\u003eDer Apfeldicksaft hellt die Süße auf, sie wirkt dadurch frischer als bei reinem Sirup. Kokosflocken und geröstete Haferflocken halten alles zusammen. Die Gewürze bleiben dezent und lassen der Banane den Vortritt. Wer Banane grundsätzlich nicht mag, wird mit dieser Sorte wenig Freude haben. Dann ist das nussige \u003ca href=\"\/en\/products\/pecan-almond-granola\"\u003ePecan Almond Granola\u003c\/a\u003e die bessere Wahl.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: mit Joghurt, auf der Açaí-Bowl, als Snack\u003c\/h3\u003e\n\n\u003cp\u003eEin Löffel Naturjoghurt, das Granola darüber, dazu ein paar Scheiben frische Banane: So wiederholst du die Frucht aus der Tüte. Mit kalter Milch wird daraus ein schnelles Frühstück für Tage, an denen es eilt. Die großen Cashewkerne bleiben dabei lange knackig. Am Wochenende passt es auch zu Pfannkuchen, die du mit Joghurt und Granola belegst statt mit Sirup.\u003c\/p\u003e\n\n\u003cp\u003eAuf einer Açaí- oder Beeren-Bowl gibt das Granola Struktur, die Banane passt gut zu dunklen Früchten. Für unterwegs füllst du eine Portion in ein Schraubglas und nimmst den Joghurt separat mit. Als Dessert streust du es über Schokoladenpudding oder Mangoquark. Nach dem Öffnen lagerst du die Tüte gut verschlossen und trocken.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Misch einen Löffel Erdnussmus unter den Joghurt und streu das Granola darüber. Banane, Cashew und Erdnuss ergeben zusammen ein Frühstück, das an Bananenbrot erinnert.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: ein Arbeitstag in der Granola-Bäckerei\u003c\/h3\u003e\n\n\u003cp\u003eDas Granola Cashew Banana wird in der Bäckerei von I just love breakfast in Puurs gebacken, in der belgischen Provinz Antwerpen. Die Marke nennt die Bäckerei das Herz des Unternehmens. Dort werden jeden Tag Zutaten abgewogen und gemischt, dann wandern ganze Ladungen Granola in den Ofen. Der Ofen läuft nach Aussage des Herstellers den ganzen Tag.\u003c\/p\u003e\n\n\u003cp\u003eGebacken wird lange und bei niedriger Temperatur, damit jede Zutat ihren Eigengeschmack behält. Erst wenn das Granola ganz abgekühlt ist, wird es verpackt und für Läden, Händler und Kunden bereitgestellt. Die Zutaten stammen aus biologischem Anbau, die Kontrollstelle ist BE-BIO-01 Certisys. Die Rohstoffe kommen aus EU- und Nicht-EU-Landwirtschaft.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Bananenfans und alle, die gern kräftig kauen\u003c\/h3\u003e\n\n\u003cp\u003eDie Sorte passt zu allen, die morgens Lust auf Frucht und Nuss zugleich haben. Die einen holen sich die Bananenchips heraus, die anderen die ganzen Cashewkerne. Sie eignet sich für den Frühstückstisch der Familie und für den Vorrat im Büro. Alle Sorten aus Puurs findest du bei \u003ca href=\"\/en\/collections\/i-just-love-breakfast\"\u003eI just love breakfast\u003c\/a\u003e. Mit Cashewkernen ist das Granola für Menschen mit einer Nussallergie nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Granola enthält Hafer (glutenhaltiges Getreide) und Cashewkerne. Laut Hersteller kann es Spuren von anderen Schalenfrüchten und Sesam enthalten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin knuspriges Bio-Granola aus Puurs mit Bananenchips und ganzen Cashewkernen – für Joghurt, Bowls und alle, die morgens Biss mögen.\u003c\/em\u003e\u003c\/p\u003e","brand":"I just love breakfast","offers":[{"title":"250 g","offer_id":59335267549516,"sku":"031IJLB004","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/granola-cashew-banana-freisteller.png?v=1792431584"},{"product_id":"granola-mango-strawberry","title":"Granola Mango Strawberry","description":"\u003ch2\u003eI just love breakfast Granola Mango Strawberry. Sommerliches Bio-Granola mit Mango, Erdbeere, Quinoa und Leinsamen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eI just love breakfast Granola Mango Strawberry\u003c\/strong\u003e ist die Sorte #8 der belgischen Granola-Bäckerei aus Puurs. Mango und Erdbeere bringen Frucht, Kürbiskerne, Quinoa und Leinsamen den Knack. Nüsse gehören nicht zur Rezeptur, die 250-g-Tüte ist bio und laut Hersteller vegan.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGranola Mango Strawberry ist das sommerliche Frucht-Granola\u003c\/strong\u003e von I just love breakfast. Der Hersteller verspricht, dass es selbst mitten im Winter die Sonne in die Schale bringt. Die Frucht soll so viel Geschmack liefern, dass du keine weiteren Toppings brauchst. Die Basis bilden 43 % Haferflocken, dazu Kürbiskerne, Sonnenblumenkerne und Kokosflocken. Mango macht 3,5 % aus, Erdbeere 2 %. Quinoa und Leinsamen sorgen für feinen Knusper zwischen den größeren Stücken. Gebunden wird mit Olivenöl, gesüßt mit Ahornsirup. Kräuter, Gewürze und Meersalz geben der Mischung ihren Rahmen.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: reife Mango, helle Erdbeere, leicht knusprig\u003c\/h3\u003e\n\n\u003cp\u003eDie Mango schmeckt nach reifer, gelber Frucht, süß und etwas exotisch. Die Erdbeere bringt eine helle, frische Säure dazu. Zusammen erinnern sie an einen Obstsalat im Juli, wenn die ersten Erdbeeren reif sind und die Mango süß nach Sonne schmeckt. Der Ahornsirup hält die Süße zurückhaltend, damit die Früchte führen.\u003c\/p\u003e\n\n\u003cp\u003eDer Hersteller beschreibt das Granola als leicht knusprig, also etwas zarter als die Nusssorten. Kürbiskerne und Sonnenblumenkerne geben einen milden, nussigen Grundton. Quinoa und Leinsamen knistern fein beim Kauen. Die Kokosflocken runden ab, ohne sich vorzudrängen. Wer ein Granola mit großen, harten Clustern sucht, wird diese Sorte als zu zart empfinden. Für mehr Biss greifst du zum \u003ca href=\"\/en\/products\/granola-cashew-banana\"\u003eGranola Cashew Banana\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: die schnelle Bowl für jeden Morgen\u003c\/h3\u003e\n\n\u003cp\u003eMit Naturjoghurt und dem Granola obenauf steht in einer Minute eine fertige Frühstücksbowl auf dem Tisch. Frisches Obst brauchst du dafür nicht zwingend, die getrocknete Frucht bringt genug Geschmack. Wenn du magst, legst du im Sommer ein paar frische Erdbeeren dazu. Auch mit kalter Hafermilch schmeckt die Sorte gut. Im Glas mit Deckel nimmst du die Bowl mit ins Büro und gibst das Granola erst dort dazu.\u003c\/p\u003e\n\n\u003cp\u003eAuf seiner Website zeigt der Hersteller ein Rezept für Overnight-Granola mit Mangopüree. Unsere Variante: Schichte abends Joghurt und Mangopüree ins Glas und gib das Granola morgens frisch dazu. Als Dessert passt es über Kokosjoghurt oder Panna cotta. Nach dem Öffnen lagerst du die Tüte gut verschlossen und trocken.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Gib das Granola über einen Becher Buttermilch mit etwas Limettenabrieb. Die Säure macht Mango und Erdbeere noch frischer.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Granola mit dem Gefühl eines frischen Croissants\u003c\/h3\u003e\n\n\u003cp\u003eGebacken wird das Granola Mango Strawberry in der Bäckerei von I just love breakfast in Puurs, Provinz Antwerpen. Die Marke formuliert ein ungewöhnliches Ziel: Jedes Granola soll dasselbe wohlige Gefühl auslösen wie ein Croissant, das gerade aus dem Ofen kommt. Dafür nimmt sich die Bäckerei viel Zeit beim Backen.\u003c\/p\u003e\n\n\u003cp\u003eDas Prinzip heißt „laag en traag“, lange bei niedriger Temperatur. So bleibt die Frucht farbig und behält ihr Aroma, statt im Ofen zu dunkeln. Die Rezepte entwickelt das Team nach eigener Aussage mit viel Sorgfalt und auf Ausgewogenheit bedacht. Alle Zutaten stammen aus biologischem Anbau, kontrolliert von BE-BIO-01 Certisys.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Fruchtliebhaber und Familien\u003c\/h3\u003e\n\n\u003cp\u003eDie Sorte passt zu allen, die ihr Frühstück fruchtig mögen und wenig Zeit zum Schnippeln haben. Die Fruchtstücke sind gut erkennbar, das macht die Sorte am Familientisch zugänglich. Für Haushalte, in denen Nüsse in der Zutatenliste stören, ist sie eine gute Wahl unter den Sorten. Alle Granolas aus Puurs findest du bei \u003ca href=\"\/en\/collections\/i-just-love-breakfast\"\u003eI just love breakfast\u003c\/a\u003e. Bei einer schweren Nussallergie ist das Granola wegen möglicher Spuren nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Granola enthält Hafer, also glutenhaltiges Getreide. Laut Hersteller kann es Spuren von Schalenfrüchten und Sesam enthalten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin sommerliches Bio-Granola aus Puurs mit Mango und Erdbeere – für die schnelle Bowl am Morgen, auch mitten im Winter.\u003c\/em\u003e\u003c\/p\u003e","brand":"I just love breakfast","offers":[{"title":"250 g","offer_id":59335274692940,"sku":"031IJLB005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/granola-mango-strawberry-freisteller.png?v=1792431598"},{"product_id":"granola-cranberry-cherry","title":"Granola Cranberry Cherry","description":"\u003ch2\u003eI just love breakfast Granola Cranberry Cherry. Fruchtiges Bio-Granola mit getrockneten Kirschen und Cranberries, gesüßt mit Ahornsirup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eI just love breakfast Granola Cranberry Cherry\u003c\/strong\u003e trägt die Nummer #X der belgischen Granola-Bäckerei aus Puurs. Getrocknete Kirschen und Cranberries treffen auf Hafer, Kürbiskerne und Kokos. Die 250-g-Tüte enthält Zutaten aus biologischem Anbau.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGranola Cranberry Cherry ist das fruchtigste Granola\u003c\/strong\u003e in unserem Sortiment von I just love breakfast. Gemessen an der Zutatenliste steckt hier mehr Frucht als in jeder anderen Sorte. Getrocknete Kirschen machen 8 % aus, getrocknete Cranberries 5 %. Die Cranberries sind mit Apfelsaftkonzentrat und etwas Sonnenblumenöl getrocknet, wie es bei dieser herben Beere üblich ist. Haferflocken stellen hier nur 28 %, mehr Raum bleibt für Kürbiskerne, Sonnenblumenkerne und Kokosraspel. Als Sirup kommt Ahornsirup dazu, gebunden wird mit Olivenöl. Kräuter, Gewürze und Meersalz runden die Mischung ab. So entsteht ein dunkelrotes Granola, das kräftig nach Beeren schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: herbe Cranberry, dunkle Kirsche, warme Würze\u003c\/h3\u003e\n\n\u003cp\u003eDie Kirschen bringen eine tiefe, süß-säuerliche Frucht mit, die an Kompott erinnert. Die Cranberries setzen eine herbe, leicht bittere Spitze darauf. Zusammen schmecken sie nach Winterfrucht und passen gut in die kalte Jahreszeit. Die Kirschstücke sind groß genug, dass du sie einzeln herausschmeckst. Der Ahornsirup gibt eine runde Karamellnote dazu.\u003c\/p\u003e\n\n\u003cp\u003eKürbiskerne und Sonnenblumenkerne liefern einen herzhaften Knack. Die Kokosraspel sind fein und verteilen sich gleichmäßig. Kräuter und Gewürze geben dem Granola eine warme Würze, ohne es nach Lebkuchen schmecken zu lassen. Die Süße bleibt insgesamt zurückhaltend, die Säure der Früchte ist deutlich spürbar. Wer saure Früchte im Müsli wenig mag, wird diese Sorte als zu herb empfinden. Dann passt das \u003ca href=\"\/en\/products\/granola-mango-strawberry\"\u003eGranola Mango Strawberry\u003c\/a\u003e besser.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: zum Wintermorgen, über Quark und Bratapfel\u003c\/h3\u003e\n\n\u003cp\u003eMit Naturjoghurt oder Skyr kommt die Säure der Beeren schön zur Geltung. Ein Löffel Honig oder Ahornsirup darüber gleicht sie aus, wenn du es milder magst. In warmer Milch werden die Kirschen weich und geben ihre Farbe ab. Auch über Porridge mit Zimt passt das Granola gut. Ein paar Walnüsse oder Birnenspalten dazu machen daraus ein Frühstück für den Sonntag.\u003c\/p\u003e\n\n\u003cp\u003eAls Dessert streust du es über einen Bratapfel oder über Vanilleeis mit heißen Kirschen. Auf einer Käseplatte macht sich eine kleine Schale davon neben Brie oder Ziegenkäse gut. Für das Frühstück an den Feiertagen füllst du es in eine Glasschale und stellst es neben den Joghurt. Lagere die geöffnete Tüte gut verschlossen und trocken.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Gib das Granola über Griesbrei mit etwas Orangenabrieb. Kirsche, Cranberry und Orange ergeben einen Teller, der nach Advent schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: eine Tüte mit Nummer aus Puurs\u003c\/h3\u003e\n\n\u003cp\u003eDie Bäckerei von I just love breakfast steht in Puurs in der belgischen Provinz Antwerpen. Dort wird das Granola Cranberry Cherry lange bei niedriger Temperatur gebacken, damit die Früchte ihren Geschmack behalten. Die Marke nennt dieses Prinzip „laag en traag“. Nach dem Abkühlen wird das Granola verpackt und verschickt.\u003c\/p\u003e\n\n\u003cp\u003eJede Sorte trägt bei I just love breakfast eine Nummer, die auch auf der Packung steht. Apfel Kirsch ist #2, Rose Berry #4, Mango Strawberry #8. Die Cranberry-Kirsch-Sorte läuft unter #X. Die Zutaten stammen laut Etikett aus biologischem Anbau, kontrolliert von BE-BIO-01 Certisys, und aus EU- und Nicht-EU-Landwirtschaft.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die es fruchtig und herb mögen\u003c\/h3\u003e\n\n\u003cp\u003eDie Sorte passt zu allen, die Beeren mit Säure schätzen und ihr Frühstück eher fruchtig als süß mögen. Sie eignet sich besonders für die Herbst- und Wintermonate und als kleines Mitbringsel zum Brunch. Wer es eher mild mag, findet die passende Sorte bei \u003ca href=\"\/en\/collections\/i-just-love-breakfast\"\u003eI just love breakfast\u003c\/a\u003e. Für Menschen mit Zöliakie ist das Granola nicht geeignet, denn Hafer enthält Gluten.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Granola enthält Hafer, also glutenhaltiges Getreide. Laut Etikett kann es Spuren von Schalenfrüchten enthalten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin fruchtiges Bio-Granola aus Puurs mit Kirsche und Cranberry – für Joghurt, Bratapfel und alle Wintermorgen.\u003c\/em\u003e\u003c\/p\u003e","brand":"I just love breakfast","offers":[{"title":"250 g","offer_id":59335276396876,"sku":"031IJLB006","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/granola-cranberry-cherry-freisteller.png?v=1792431624"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-fruehstueck-aufstriche.jpg?v=1791269891","url":"https:\/\/leniundhans.de\/en\/collections\/fruehstueck-aufstriche.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}