{"title":"Royal child","description":"\u003ch2\u003eKönigskind: Handcrafted in the Oberberg region\u003c\/h2\u003e\n\u003cp\u003eKönigskind is the artisan gourmet food producer founded by Uwe König in Wiehl, located in the Oberberg district east of Cologne. It began in 2005 as a hobby in his home kitchen, and in 2014, it became his own professional workshop—supported by his wife, Sabine, and by family members during busy seasonal periods. Everything is cooked in small batches by hand, and according to the producer, it is free of flavorings, colorings, preservatives, and flavor enhancers. Every label features the mark: Oberbergisches Produkt.\u003c\/p\u003e\n\u003ch2\u003eBlack Walnuts: an almost forgotten specialty\u003c\/h2\u003e\n\u003cp\u003eFor the \u003ca href=\"\/en\/products\/schwarze-nuesse-4260255912121\"\u003eBlack Walnuts\u003c\/a\u003e, green walnuts are harvested at the end of June while the shells are still soft, pierced with wooden skewers, and soaked in fresh water daily for weeks until they turn black. Afterward, they are infused for three days in a hot syrup with orange, lemon, and spices, then left to mature for months in the jar. They belong on a cheese board, served with game, or spooned over vanilla ice cream—available in a 260g jar or as a \u003ca href=\"\/en\/products\/schwarze-walnuesse-45g\"\u003esmall jar with 45g drained weight\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFruit Mustard, Chutneys, Pesto, and BBQ Sauce\u003c\/h2\u003e\n\u003cp\u003eThe mustards are made from fresh rather than candied fruit: \u003ca href=\"\/en\/products\/feigensenf-4260255912138\"\u003efig mustard\u003c\/a\u003e, \u003ca href=\"\/en\/products\/birnensenf\"\u003epear mustard\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/himbeersenf-4260255912213\"\u003eraspberry mustard\u003c\/a\u003e, each with a 60–70% fruit content, perfect for cheese, roasts, and dressings. In addition, there are \u003ca href=\"\/en\/products\/orangen-chutney-4260255912152\"\u003eorange\u003c\/a\u003e and \u003ca href=\"\/en\/products\/mango-chutney-4260255912169\"\u003emango chutneys\u003c\/a\u003e, \u003ca href=\"\/en\/products\/balsamico-zwiebeln\"\u003ebalsamic onions\u003c\/a\u003e, \u003ca href=\"\/en\/products\/steinpilz-pesto\"\u003eporcini pesto\u003c\/a\u003e, and two BBQ sauces: one with \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBergisch country beer\u003c\/a\u003e and rhubarb syrup, and one with \u003ca href=\"\/en\/products\/barbecue-sauce-mit-whisky\"\u003eSauerland rye whisky\u003c\/a\u003e and strawberry syrup, all made in-house.\u003c\/p\u003e\n\u003ch2\u003eOrder Königskind online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can have Königskind products delivered to you in 1–3 days. You can find more mustards in the \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003eMustard\u003c\/a\u003e category, and chutneys in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"product_id":"schwarze-nuesse-4260255912121","title":"Black walnuts","description":"\u003ch2\u003eKönigskind Black Walnuts. Green walnuts pickled in orange-spice syrup – tart-aromatic, deep black, in a large jar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Black Walnuts\u003c\/strong\u003e are unripe harvested walnuts that are soaked for weeks and then simmered in a syrup of sugar, water, orange, lemon, and spices. Uwe and Sabine König make them by hand in Wiehl in the Oberberg region. The large jar contains 260 g, with a drained weight of 150 g of walnuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack Walnuts from Königskind\u003c\/strong\u003e are whole green walnuts that you eat, shell and all. They are picked in early summer while the inner shell is still soft. The name describes the color that develops only after long soaking and does not refer to a specific walnut variety. In the past, pickled green walnuts were widespread in rural areas; today, they are considered an almost forgotten specialty. In England, they are still available today as pickled walnuts. There, they are pickled in vinegar and taste sour and spicy, a classic accompaniment to cold meat and cheese. The walnuts from Wiehl take the sweet route. Orange, lemon, and spices give the syrup its direction, and the nuts absorb it over months. The result is an accompaniment somewhere between compote and a cheese pairing that immediately catches the eye on every plate: glossy black and soft like preserved fruit.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: first sweet, then citrus, ending with the tartness of the nut\u003c\/h3\u003e\n\n\u003cp\u003eTart-aromatic is how the producer describes the taste, and that hits the mark well. First comes the sweetness of the syrup, followed by orange and lemon. In the end, a slightly bitter, spicy note remains, which comes from the green walnut itself. The spices stay in the background and round off the whole thing rather than pushing to the front.\u003c\/p\u003e\n\n\u003cp\u003eDue to the months of maturation, each nut is soaked through to the center. It is soft and can be cut into thin slices with a sharp knife. The cross-section shows that the whole fruit is in the jar, with the hull, shell, and kernel in one piece.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup in the jar tastes of the citrus fruits it was cooked with and the nut that matured in it. Save it after the last nut. It is far too good to pour down the drain over vanilla ice cream or with a dessert.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting crunchy walnut kernels will be surprised. Black walnuts are a soft, sweet side dish with a distinct tartness. They are more of an accompaniment for cheese and roasts than a snack for the evening in front of the TV.\u003c\/p\u003e\n\n\u003ch3\u003eUse: thinly sliced with cheese, game, and roasts\u003c\/h3\u003e\n\n\u003cp\u003eThe nuts are best showcased in thin slices. Place them next to a soft goat cheese or a Camembert. The sweetness and tartness of the nut then meet the creamy, salty side of the cheese. A few nuts are enough for a cheese platter because the flavor is intense. The black slices also look good next to pâtés, on the board as well as on the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn savory cooking, they belong with game and roasts. A few slices go well right next to the meat for venison loin, venison haunch, or wild boar. With a cold Sunday roast, they are the side dish that turns leftovers from the weekend into a proper evening meal. Warmed up, you can also add them to a risotto. Fold in a few chopped nuts shortly before serving, so their flavor remains clear.\u003c\/p\u003e\n\n\u003cp\u003eIn desserts, the nuts show their sweet side. A scoop of vanilla ice cream topped with a sliced nut and a spoonful of syrup from the jar makes a dessert in two minutes. The tartness of the nut takes some of the sweetness away from the ice cream, and the orange in the syrup goes well with the vanilla.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, what is on the label applies: store in a cool place once opened. Remove the nuts with a fork or a clean spoon. This way, the rest remains well submerged in the syrup and keeps for the next cheese platter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a game roast, slice two or three nuts and warm them briefly in some syrup from the jar. Beside the meat and the dark sauce, they bring sweetness and citrus to the plate and are a change from the usual cranberries.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: weeks of manual labor in Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eHardly any jar from the manufactory requires as much time as this one. The work begins at the end of June, shortly before St. John's Day. At that time, the green walnuts are still so soft that the shell can be pierced with a wooden skewer. Each nut is pierced many times and then placed in water for several weeks. This water is changed daily until the nuts are black.\u003c\/p\u003e\n\n\u003cp\u003eThen follows the syrup. Over three days, the nuts are poured over with hot syrup and simmered, allowing the sweetness to soak in step by step. Afterward, they mature in the jar for several months. Only then do they have the tart-aromatic taste for which they are prized.\u003c\/p\u003e\n\n\u003cp\u003eThe nuts are made by Uwe König and his wife Sabine in their gourmet manufactory in Wiehl in the Oberberg district. Uwe König began preserving in his home kitchen in 2005, and it became his own manufactory in 2014. When things get tight during the peak season, relatives from the neighborhood help out. Everything is done by hand and jar by jar, without added flavors, colorings, preservatives, and flavor enhancers, according to the manufacturer's information. Every label says \"Oberbergisches Produkt\".\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: supplies for cheese platter and game season\u003c\/h3\u003e\n\n\u003cp\u003eThe large jar is for those who already know black walnuts and serve them regularly. Those who cook game more often in autumn and winter, receive guests with a cheese platter, or want to accompany the festive roast have a supply in the cupboard. It also works well as a guest gift for people who like to eat cheese and enjoy trying new things.\u003c\/p\u003e\n\n\u003cp\u003eFor a first taste, there are the \u003ca href=\"\/en\/products\/schwarze-walnuesse-45g\"\u003eBlack Walnuts in a small jar\u003c\/a\u003e. On the cheese platter, \u003ca href=\"\/en\/products\/feigensenf-4260255912138\"\u003efig mustard\u003c\/a\u003e complements the nuts with fruit and light spice. Pickled items for the appetizer platter can be found in our \u003ca href=\"\/en\/collections\/kategorie-antipasti\"\u003eAntipasti\u003c\/a\u003e category. The \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e tells more about Uwe and Sabine König and their other jars.\u003c\/p\u003e\n\n\u003cp\u003eNote: The nuts are walnuts and therefore tree nuts. The jar is not suitable for anyone who is allergic to walnuts or other nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGreen walnuts, soaked for weeks and matured in orange-spice syrup – the large jar of Black Walnuts from Wiehl for cheese, game, and dessert.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"260 g","offer_id":57548288098636,"sku":"042KOE3040","price":11.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schwarze-nuesse_a78ff4aa-96ba-4ba2-8cf9-8c76447f82b0.png?v=1778855381"},{"product_id":"feigensenf-4260255912138","title":"Fig mustard","description":"\u003ch2\u003eKönigskind Fig Mustard. Fruit mustard with 60 percent figs – sweet, coarse, with a mild mustard heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Fig Mustard\u003c\/strong\u003e is a sweet fruit mustard from Wiehl in the Oberberg region. It consists of 60 percent figs, plus sugar, mustard seeds, vinegar, salt, and spices. Fresh fruits instead of candied, handmade, without added oil. The jar contains 125 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFig mustard from Königskind\u003c\/strong\u003e is a fruit mustard, and with this type of mustard, the fruit is more than just a flavor. Classic table mustard consists primarily of mustard seeds, vinegar, water, and salt. In fruit mustard, the fruit makes up the largest part of the jar; here, it is 60 percent figs. A distant relative is the Italian mostarda, in which candied fruits lie in a spicy mustard syrup. Many fruit mustards also use candied fruit. Königskind takes a different approach, cooking down fresh, untreated figs. Ground mustard seeds and vinegar provide the spice, while sugar and spices round it out. The result is a mustard that is more reminiscent of a thick fruit puree with a kick than the mustard from a tube.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: dark fruit sweetness, coarse mustard seeds\u003c\/h3\u003e\n\n\u003cp\u003eThis mustard tastes sweet and intensely fruity. The fig provides a soft, dark sweetness that carries through every spoonful. Only then does the mustard make itself known with a slight heat that warms rather than burns. The mustard seeds are coarse, so you can feel the texture on your tongue. The vinegar provides freshness and prevents the sweetness from feeling too heavy.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a spicy mustard that clears the sinuses would be better off choosing a classic mustard. This one is a companion, not a seasoning for the frying pan.\u003c\/p\u003e\n\n\u003ch3\u003eUse: with any cheese, sausage, and poultry\u003c\/h3\u003e\n\n\u003cp\u003eIts best place is on a cheese board, where it goes well with all varieties. It adds fruit to a young goat cheese, and provides a sweet contrast to a robust mountain cheese or an aged hard cheese. A small spoonful next to each cheese is enough, as the fig is intense.\u003c\/p\u003e\n\n\u003cp\u003eIt also goes well with cold cuts and meat. Try it with cold roast, fried poultry breast, or grilled bratwurst. In Bavaria, sweet mustard is traditionally served with Weißwurst, and the fig variety is a fruity twist on this. In salad dressing, a teaspoon of mustard provides both binding and sweetness. Stir it with vinegar, oil, salt, and pepper; it goes well with lamb's lettuce or a salad with cheese.\u003c\/p\u003e\n\n\u003cp\u003eOnce the lid is open, the jar belongs in the refrigerator. That is also noted on the label: store in a cool place after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the fig mustard next to the usual sweet mustard at your next Weißwurst breakfast. With pretzels and fresh bread, it becomes a little comparison at the table, and the fig has a good chance of winning.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: fresh figs instead of candied fruits\u003c\/h3\u003e\n\n\u003cp\u003eThis fruit mustard is produced in Wiehl, a town in the Oberberg district east of Cologne. That is where Uwe König operates his artisanal food workshop. Everything is cooked by hand, pot by pot, as in a large home kitchen. The fact that Königskind uses fresh, untreated fruit for its mustards is what makes it truly special. Candied fruits are already sugared and preserved. Fresh figs, on the other hand, bring their own juice and full fruitiness into the pot.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, they omit added flavorings, colorings, preservatives, and flavor enhancers. Everything that is in the jar is listed on the label, along with the note \"Oberbergisches Produkt\" (Oberberg product).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for cheese lovers and the snack table\u003c\/h3\u003e\n\n\u003cp\u003eCheese lovers who want to add something fruity to their cheese are in the right place. It goes well with supper, a snack board, and a Weißwurst breakfast. As a gift for an invitation involving cheese and wine, the small jar is quickly packed.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to compare different fruit mustards, try the milder \u003ca href=\"\/en\/products\/birnensenf\"\u003epear mustard\u003c\/a\u003e and the red \u003ca href=\"\/en\/products\/himbeersenf-4260255912213\"\u003eraspberry mustard\u003c\/a\u003e. Mustards from other manufacturers can be found in our \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003emustard\u003c\/a\u003e category. You can find the entire Königskind range on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: Because of the ground mustard seeds, the fig mustard contains the allergen mustard and is not suitable for those with a mustard allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweet fruit mustard made from fresh figs and coarse mustard seeds, handmade in Wiehl – for the cheese board, the snack table, and Weißwurst.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":57548288262476,"sku":"034KOE4050","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/feigensenf_7c0238f6-44ee-4d78-b2a7-f891d7ccde70.png?v=1778855381"},{"product_id":"birnensenf","title":"Pear mustard","description":"\u003ch2\u003eKönigskind Pear Mustard. Fruit mustard with 63 percent pears – fruity-sweet, mild, made for the cheese board.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Pear Mustard\u003c\/strong\u003e is a fruit mustard made from 63 percent pears, sugar, mustard seeds, water, vinegar, salt, and pectin. It is stirred by hand in Wiehl in the Oberberg region, using fresh, untreated fruit. Fruity and sweet, with a gentle mustard spice, in a 125g jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Mustard from Königskind\u003c\/strong\u003e combines two old companions of cheese in one jar. On one side are fruit pastes, such as Spanish quince paste, which is served with Manchego in Spain. On the other side is mustard, which is a staple of the local snack platter. A fruit mustard takes something from both: the sweetness and body of the fruit and the spiciness of the ground mustard seeds. Here, pear is the main ingredient at 63 percent. A little pectin binds the mixture so that it remains spreadable and stays on the cheese instead of running off the plate. The mustard seeds provide a heat that warms rather than burns. Among the three Königskind fruit mustards we offer, this is the most subtle.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: soft pear, gentle mustard spice\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is fruity and sweet. The pear tastes round and mild, without the acidity of berries. Beneath that lies the mustard seed with a fine, warming spice. The vinegar provides a light freshness that keeps the whole thing vibrant. The consistency is smooth and set, easy to spread.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting the sharp bite of a Düsseldorf mustard will find this mustard too mild. It is a fruit accompaniment that lets the cheese take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: evening snack platter, bratwurst, and dressing\u003c\/h3\u003e\n\n\u003cp\u003eOn an evening snack board, it shows what it can do. Paired with a spicy, aged cheese like an old Gouda, a mountain cheese, or a robust washed-rind cheese, the pear brings a sweet counterpoint. A dollop next to the cheese is enough, and everyone at the table can take as much as they like.\u003c\/p\u003e\n\n\u003cp\u003eIt also goes well with meat. For a good bratwurst from the pan or grill, it is the mild alternative to hot mustard. It works just as well with cold roasts and deli meats. In a salad dressing, a teaspoon of it adds sweetness and body, for example for a salad with cheese and walnuts.\u003c\/p\u003e\n\n\u003cp\u003eThe label specifies: store in a cool place after opening. Once in the fridge, the jar is ready at hand for the next snack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Assemble a snack platter with three types of cheese, dark bread, and two companions from Wiehl. Alongside the pear mustard, add the \u003ca href=\"\/en\/products\/balsamico-zwiebeln\"\u003ebalsamic onions\u003c\/a\u003e. This gives you both fruit and spice on one board.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: from a kitchen hobby to a craft workshop\u003c\/h3\u003e\n\n\u003cp\u003eUwe and Sabine König make the pear mustard together. Uwe König started at his own stove in 2005, back then as a hobby; in 2014, he turned it into a small-scale production in Wiehl in the Oberberg district. To this day, it is cooked in small batches and by hand. The idea behind it: to turn untreated fruit into specialties that have been forgotten by many.\u003c\/p\u003e\n\n\u003cp\u003eKönigskind uses fresh fruit for its mustards. The pears go into the pot as whole fruit, are cooked with mustard seeds, vinegar, sugar, and salt, and bound with pectin. Königskind states that it avoids added flavorings, colorings, preservatives, and flavor enhancers. The jar is marked with the \"Oberbergisches Produkt\" label.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for the snack platter and all who like it mild\u003c\/h3\u003e\n\n\u003cp\u003eAnyone who likes to eat something sweet with cheese will find the perfect partner in this mustard. It is suitable for families where children and adults share the same jar, and for anyone who finds classic mustard too spicy. It is also an excellent choice as a small gift to accompany a cheese board.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer it sweeter and darker should try the \u003ca href=\"\/en\/products\/feigensenf-4260255912138\"\u003efig mustard\u003c\/a\u003e from the same kitchen. Our \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003emustard\u003c\/a\u003e category contains other varieties, and the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e features all the jars from Wiehl.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The jar contains mustard. It is therefore not suitable for people with a mustard allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild fruit mustard made from fresh pears, hand-cooked in the Oberberg region – for the evening snack board, bratwurst, and dressings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":59027998867788,"sku":"034KOE4030","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/birnensenf.png?v=1778855383"},{"product_id":"orangen-chutney-4260255912152","title":"Orange Chutney","description":"\u003ch2\u003eKönigskind Orange Chutney. A fruity chutney made from oranges with onions, lemon, and chili – tart-sweet and hand-cooked.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Orange Chutney\u003c\/strong\u003e is a sweet-and-sour chutney containing 55 percent oranges, along with sugar, vinegar, onions, lemon juice, salt, chili, and spices. It is handmade at the Königskind artisan manufactory by Uwe König in Wiehl in the Oberberg region; the jar contains 185 g. No added flavorings, colorings, preservatives, or flavor enhancers.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind's Orange Chutney\u003c\/strong\u003e sits somewhere between orange marmalade and a savory condiment, but it firmly belongs on the savory side of the table. A chutney is fruit cooked down with vinegar, sugar, and spices; the word itself comes from Hindi. Unlike marmalade, it includes onions, salt, and heat. This makes it perfect for pairing with cheese, poultry, and fish instead of breakfast toast. In this jar, the orange sets the tone: tart and sweet, just as ripe oranges should taste. Lemon juice and vinegar provide freshness, onions add depth, and chili delivers a subtle warmth at the finish.\u003c\/p\u003e\n\n\u003ch3\u003eTart-sweet, fruity, and with a warm finish\u003c\/h3\u003e\n\n\u003cp\u003eThe orange chutney tastes of fruit and sweetness at first, followed by the acidity of the vinegar and lemon. The flavor is described as tart-sweet, which hits the mark perfectly. The onions give the chutney body and a savory base. Salt and spices round it out, while the chili stays in the background, warming the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is chunky and spreadable, so you can place a spoonful next to your cheese or spread it on a cracker. Anyone expecting orange marmalade will be surprised by the onion and vinegar. That is intentional: this jar is meant for the dinner table, not for breakfast rolls.\u003c\/p\u003e\n\n\u003ch3\u003eFor duck breast, Manchego, and in salad dressings\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is at its best with robust poultry. For roast duck breast or other game birds, place a spoonful directly next to the meat. The tart-sweet orange picks up the fat from the skin and makes the dish feel fresher.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, it pairs well with strong varieties like Manchego or an aged mountain cheese. It is also a great addition to raclette, alongside gherkins and pearl onions. A dollop next to smoked or cured salmon also works well; the acidity of the lemon bridges the gap between fish and fruit.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad dressing, a teaspoon of chutney replaces both sugar and mustard. Stir it with vinegar, oil, salt, and pepper, and you'll give lamb's lettuce or chicory a fruity note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Put the jar on the table at your next raclette dinner. Melted mountain cheese and a spoonful of chutney on a potato is a combination that will quickly become a habit.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a kitchen in Wiehl that began as a hobby in 2005\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is cooked in Wiehl in the Oberberg district of North Rhine-Westphalia. Uwe König began cooking fruit in his home kitchen there as a hobby in 2005. What started as a hobby became his own manufactory in 2014, which he runs with his wife, Sabine.\u003c\/p\u003e\n\n\u003cp\u003eOranges obviously don't grow in the Bergisches Land; they come from the south. The \"Oberbergisch\" element lies in the workmanship: every jar is handmade in Wiehl, in small batches and with a short ingredient list. That is why every label says \"Oberbergisches Product.\" According to the manufacturer, no added flavorings, colorings, or preservatives are used in any of the jars.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese boards, roast duck, and small gifts\u003c\/h3\u003e\n\n\u003cp\u003eThe orange chutney is aimed at cheese lovers who are looking for something fruity with character. It goes well with Sunday roast duck, raclette with friends, and quick weeknight meals when a salad needs more flavor. The small jar makes a great little gift, especially when paired with a piece of mountain cheese.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something more exotic, try the \u003ca href=\"\/en\/products\/mango-chutney-4260255912169\"\u003eMango Chutney with Pineapple\u003c\/a\u003e from the same kitchen. Savory accompaniments from other producers can be found in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e category, while the assortment from Wiehl is available on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind producer page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The label for this chutney lists no declarable main allergens. Keep refrigerated after opening. It is less suitable for very mild dishes, as the chili and vinegar give it a distinctly savory side.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tart-sweet orange chutney from the Oberberg region – for duck breast, strong cheese, and your evening salad dressing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":59027719160140,"sku":"034KOE3140","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/orangen-chutney_d214c5d5-332c-4888-bec1-750aea71c96d.png?v=1778855384"},{"product_id":"mango-chutney-4260255912169","title":"Mango Chutney","description":"\u003ch2\u003eKönigskind Mango Chutney. Fruity chutney made from mango and pineapple with ginger and chili – exotic, spicy, handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Mango Chutney\u003c\/strong\u003e is a chutney made from 60 percent mango and 16 percent pineapple, cooked down with sugar, onions, vinegar, lemon juice, ginger, salt, pectin, and chili. Uwe König makes it by hand in Wiehl in the Oberberg region and fills it into 185g jars. Free from added flavorings, colorings, and preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Chutney by Königskind\u003c\/strong\u003e takes the most well-known form of chutney and adds a second fruit to it. In Indian cuisine, chutneys are a common condiment for many meals, and mango chutney has become the epitome of these sides in Europe by way of England. The triad of sweet fruit, acidic vinegar, and heat is typical. Uwe König adheres to this triad and mixes fresh pineapple into the mango. It adds more acidity and juice to the jar. Ginger and chili provide an exotic touch, while onions and lemon juice form a savory base. This turns the fruit into a condiment that can hold its own alongside meat, fish, and cheese.\u003c\/p\u003e\n\n\u003ch3\u003eSweet mango, fresh pineapple, warming ginger\u003c\/h3\u003e\n\n\u003cp\u003eAt first, the chutney tastes of ripe mango, soft and fruity. The pineapple adds a brighter, slightly tart note. Then, the ginger and chili kick in with a warmth that lingers without burning. Vinegar and lemon keep the sweetness in check, while the onions add depth.\u003c\/p\u003e\n\n\u003cp\u003eThe result is fruity and spicy at the same time, with small pieces of fruit in a thickened base. The pectin ensures that the chutney stays on the spoon and doesn't run across the plate. If you are expecting a hot chili chutney, what you get here is more of a gentle warmth. And for people who generally avoid ginger, the jar is less suitable.\u003c\/p\u003e\n\n\u003ch3\u003eWith shrimp, potato pancakes, and the cheese board\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney shows its exotic side with fish and seafood. Add a spoonful to your plate with pan-fried shrimp, grilled salmon, or fish cakes. The fruit acidity pairs well with the roasted aromas from the pan.\u003c\/p\u003e\n\n\u003cp\u003eIt works just as well with fried meat, such as chicken breast, pork fillet, or skewers from the grill. For a barbecue evening, simply place the jar next to the ketchup and mustard.\u003c\/p\u003e\n\n\u003cp\u003eA savory cheese board gets a fresh counterpart with the mango chutney. Oven-roasted vegetables like sweet potatoes, pumpkin, and red onions also benefit from a spoonful after baking. And for crispy potato pancakes, it is an alternative to classic applesauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fry up some potato pancakes until golden brown, add a few shrimp, and top with a spoonful of chutney. This turns an everyday meal into a little feast.\u003c\/p\u003e\n\n\u003ch3\u003eTropical fruit, Oberberg craftsmanship\u003c\/h3\u003e\n\n\u003cp\u003eMango and pineapple grow in the tropics, but the chutney is created in Wiehl in the Oberberg district. That is where Uwe and Sabine König run their culinary workshop. It all started as a hobby in their home kitchen in 2005, and has since 2014 become a full-fledged business.\u003c\/p\u003e\n\n\u003cp\u003eProduction is done in small batches and by hand. When things get busy during the season, relatives from the neighborhood also pitch in. The fruit is processed fresh from the harvest; colorings and flavor enhancers are left out. The label says \"Oberbergisches Produkt\" – referring to the kitchen where every jar is made by hand.\u003c\/p\u003e\n\n\u003ch3\u003eFor the barbecue, the cheese board, and curious eaters\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is for anyone who likes something fruity with savory dishes. It fits into the family kitchen when potato pancakes are on the menu, and for a barbecue night with friends. It is also a good choice for cheese lovers who want to put something other than fig mustard next to their cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/orangen-chutney-4260255912152\"\u003eOrange Chutney\u003c\/a\u003e tastes tart-sweet rather than exotic. For the grilled meat itself, there is the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBarbecue Sauce with Landbier\u003c\/a\u003e from the same kitchen. You can find all the jars on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: According to the label, the chutney does not contain any major declarable allergens. Keep cool after opening. It is not intended as a sweet spread for breakfast toast, as the onions, vinegar, and chili are too prominent for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity mango chutney with pineapple, ginger, and chili from the Oberberg region – for shrimp, grilled meat, and the cheese board.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":59027722502476,"sku":"034KOE3180","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-chutney_b313504d-52a0-4018-bffc-8643a18fb136.png?v=1778855384"},{"product_id":"steinpilz-pesto","title":"Porcini pesto","description":"\u003ch2\u003eKönigskind Porcini Pesto. Creamy mushroom pesto with 15 percent porcini mushrooms – with almonds and Parmigiano Reggiano, handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Porcini Pesto\u003c\/strong\u003e is a creamy pesto made from sunflower oil, sunflower seeds, 15 percent porcini mushrooms, almonds, Parmigiano Reggiano, onions, lemon juice, and spices. It is stirred and bottled by hand in Wiehl, in the Oberberg region, 150 g per jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini Pesto from Königskind\u003c\/strong\u003e shows how broad the term \"pesto\" has become today. For a long time, the word almost exclusively meant green basil pesto from Liguria. Now, it refers to any savory paste made from oil, seeds or nuts, cheese, and a main ingredient that defines the flavor. In this case, that is the porcini mushroom, one of Europe's best-known edible mushrooms, also called the \"king bolete\" in some regions. It makes up 15 percent of the pesto. Sunflower seeds and almonds provide body, while the Parmigiano Reggiano adds savoriness and salt. Onions and a dash of lemon juice provide freshness. The sunflower oil remains flavor-neutral so that the mushroom takes center stage.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor: Wild mushroom, nut, and aged cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is creamy and has a distinct porcini mushroom taste, earthy and autumnal. Sunflower seeds and almonds add a mild nuttiness underneath that pairs well with the mushroom. The Parmigiano Reggiano provides depth and a salty kick. The onion adds a touch of sweetness, and the lemon juice provides a light freshness, ensuring the jar tastes vibrant despite its oil content.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a green, herbal pesto will get something else here: a dark, savory mushroom pesto for autumn and winter cooking.\u003c\/p\u003e\n\n\u003ch3\u003eUses: Pasta, bread, meat, and potatoes\u003c\/h3\u003e\n\n\u003cp\u003eIt is best served with pasta. Cook ribbon noodles or short pasta, stir in two to three spoonfuls of pesto, and loosen everything up with a splash of pasta water. A few shavings of hard cheese on top are enough to finish it off. On fresh bread or toasted baguette, it makes for a quick evening spread.\u003c\/p\u003e\n\n\u003cp\u003eWith meat, the pesto provides a mushroom flavor without the need for a creamy mushroom sauce. A spoonful next to a beef steak, on a pork medallion, or with a piece of game brings forest aromas to the plate. Potatoes also pair well with it: slice open baked potatoes, add a spoonful of pesto, and you're done. And in a creamy salad dressing, a teaspoon adds both flavor and body.\u003c\/p\u003e\n\n\u003cp\u003eOnce the jar is open, it should go in the fridge, as the label states: store in a cool place after opening. Using a clean spoon when serving keeps the pesto fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve a spoonful of porcini pesto with a quick-seared beef steak, accompanied by a few \u003ca href=\"\/en\/products\/balsamico-zwiebeln\"\u003ebalsamic onions\u003c\/a\u003e from the same producer. Mushroom, acidity, and meat together make for a plate like you'd find in a traditional tavern.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a pesto from a mustard and chutney kitchen\u003c\/h3\u003e\n\n\u003cp\u003eKönigskind primarily produces mustards, chutneys, and pickled specialties. The porcini pesto shows the savory side of the manufactory. The kitchen where it is made is located in Wiehl, in the Oberberg district; there, Uwe König cooks together with his wife, Sabine. What began as a hobby in 2005 became their own small-batch manufactory in 2014, and to this day, everything is still produced by hand in small quantities.\u003c\/p\u003e\n\n\u003cp\u003eWith this pesto, too, Königskind sticks to its own rule: no added flavorings, colorings, preservatives, or flavor enhancers, according to the manufacturer. The flavor is derived solely from the mushrooms, seeds, nuts, and cheese. \"Oberbergisches Produkt\" (Oberberg product) is printed on the jar.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for mushroom lovers and quick autumn cooking\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for anyone who likes porcini mushrooms and has little time to cook in the evening. It fits perfectly into a busy weeknight kitchen when you want pasta on the table quickly, or for a barbecue night with steak and bread. As a gift in autumn, this jar is a great choice.\u003c\/p\u003e\n\n\u003cp\u003eGreen and red pestos from other producers can be found in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. To see what else Königskind produces, take a look at the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains almonds and Parmigiano Reggiano, meaning it contains tree nuts and milk. It is not suitable for those on a vegan diet or those with allergies to nuts or milk. Because Parmigiano Reggiano is traditionally produced using animal rennet, it is also not intended for a strictly vegetarian diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA creamy mushroom pesto with porcini mushrooms, almonds, and Parmigiano Reggiano from the Oberberg region – for pasta, bread, steak, and baked potatoes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"150 g","offer_id":57548288852300,"sku":"034KOE3050","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilz-pesto.png?v=1778855386"},{"product_id":"barbecue-sauce-mit-landbier","title":"Barbecue Sauce with Country-Style Beer","description":"\u003ch2\u003eKönigskind Barbecue Sauce with Regional Beer. A grilled sauce made from tomatoes, Bergisches regional beer, and homemade rhubarb syrup – tangy, fruity, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Barbecue Sauce with Regional Beer\u003c\/strong\u003e is a grilling sauce made from tomatoes, rhubarb syrup from our own workshop, onions, and Bergisches regional beer. It is seasoned with sugar beet syrup, brown sugar, lime juice, soy sauce, mustard flour, and spices. Uwe König produces it by hand in Wiehl in the Oberberg region. 250 ml, contains alcohol, no artificial colors or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBarbecue Sauce by Königskind\u003c\/strong\u003e provides a unique answer to a question grill fans love to debate: What belongs in a good BBQ sauce? The American model is a thick tomato sauce that tastes sweet, sour, and tangy all at once. It serves as a glaze on the grill and as a dip at the table. Uwe König sticks to this basic pattern, replacing part of the sweetness with rhubarb syrup that he makes himself. Added to this is a good splash of regional beer from the Bergisches Land. The beer provides malt and a subtle hoppy bitterness, while the rhubarb contributes a fruity acidity. This creates a grilling sauce with a regional twist.\u003c\/p\u003e\n\n\u003ch3\u003eTomato, malt, and a fruity rhubarb acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce first tastes of cooked-down tomato, robust and slightly sweet. Sugar beet syrup and brown sugar give it a dark, caramelly depth. The rhubarb and lime juice provide a contrast, ensuring freshness.\u003c\/p\u003e\n\n\u003cp\u003eIn the background, soy sauce and mustard flour work together. The soy sauce adds savoriness and salt, the mustard a slight heat. The regional beer comes through with malt and a mild bitterness on the finish. The consistency is thick, so the sauce adheres well to grilled food. Those expecting a heavily smoky, American-style sauce will find fruit and malt here rather than smoke.\u003c\/p\u003e\n\n\u003ch3\u003eFor bratwurst, neck steak, and ribeye\u003c\/h3\u003e\n\n\u003cp\u003eThe barbecue sauce with regional beer is made for everything on the grill. It works as a dip on the table for bratwurst, or you can add a spoonful to your plate for neck steak or ribeye. It also goes well with chicken drumsticks and grilled skewers.\u003c\/p\u003e\n\n\u003cp\u003eAs a glaze, brush the sauce onto the food during the last few minutes of grilling. The sugar will caramelize slightly and form a shiny crust. It is important to apply it only at the end, as sugar burns quickly over high heat.\u003c\/p\u003e\n\n\u003cp\u003eOutside of grilling season, the sauce works just as well. For pan-seared meatballs, baked potatoes, or in a burger with a fried patty, it brings the flavors of a barbecue evening into your kitchen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Brush slices of pork belly with the sauce shortly before the end of the grilling time and let them go over the embers once more. This gives the meat a dark, shiny crust.\u003c\/p\u003e\n\n\u003ch3\u003eBeer from the Bergisches region, rhubarb from our own kitchen\u003c\/h3\u003e\n\n\u003cp\u003eWith this sauce, the region is truly in the bottle. According to the ingredient list, it is Bergisches regional beer—a beer from the area that includes the Oberberg district. The workshop makes the rhubarb syrup itself before it goes into the sauce. Together, both give the sauce its unique character.\u003c\/p\u003e\n\n\u003cp\u003eUwe König runs the Königskind gourmet workshop together with his wife Sabine in Wiehl in the Oberberg district. He started as a hobby cook in his home kitchen in 2005, and in 2014 he took the step into self-employment. All sauces are handmade in small batches, without preservatives or flavor enhancers. The label says \"Oberbergisches Product.\"\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue evenings and anyone who likes it fruity\u003c\/h3\u003e\n\n\u003cp\u003eThis grilling sauce is for anyone who takes charge of the grill and is looking for character. It is perfect for a barbecue evening with friends, a family dinner on the weekend, or as a gift for the next garden party.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/barbecue-sauce-mit-whisky\"\u003eBarbecue Sauce with Whisky\u003c\/a\u003e features Sauerland rye whiskey and strawberry syrup. For something fruity and exotic with grilled meat, try the \u003ca href=\"\/en\/products\/mango-chutney-4260255912169\"\u003eMango Chutney\u003c\/a\u003e. You can find more sauces in the \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Grilling Sauces\u003c\/a\u003e category, all from Wiehl on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains alcohol from the beer as well as barley and wheat (gluten), soy, and mustard. Keep refrigerated after opening. It is not suitable for anyone avoiding alcohol or gluten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tangy, fruity grilling sauce with Bergisches regional beer and rhubarb syrup from the Oberberg region—for bratwurst, steak, and barbecue evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"250 ml","offer_id":59027728761164,"sku":"034KOE5510","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/barbecue-sauce-mit-landbier-freisteller.png?v=1790934933"},{"product_id":"barbecue-sauce-mit-whisky","title":"Whisky Barbecue Sauce","description":"\u003ch2\u003eKönigskind Barbecue Sauce with Whisky. Tomato-based barbecue sauce with Sauerland rye whisky, strawberry syrup, and honey – spicy, fruity, with mustard seeds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Barbecue Sauce with Whisky\u003c\/strong\u003e is a barbecue sauce made from tomatoes, homemade strawberry syrup, and rye whisky from the Sauerland region. Mustard seeds, onions, vinegar, honey, salt, and spices round it out. It is cooked by hand at Königskind in Wiehl in the Oberberg region. The bottle contains 250 ml; the sauce contains alcohol and is free from colorings and flavor enhancers.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBarbecue Sauce with Whisky from Königskind\u003c\/strong\u003e combines two things that often go together in American barbecue culture: a sweet and spicy tomato sauce and a splash of whiskey. In the U.S., it is usually corn-based bourbon. Uwe König, however, uses a rye whisky from the Sauerland, the neighboring region to the Oberberg area. Rye typically gives whisky a hearty, slightly peppery spice. The sweetness comes from strawberry syrup made in-house and honey. The mustard seeds add a nice bite, while the vinegar provides the necessary acidity. The result is a barbecue sauce that unites fruitiness, sweetness, and spice in one bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFruity strawberry, honey, and a hearty whisky note\u003c\/h3\u003e\n\n\u003cp\u003eOn the first spoonful, the sauce tastes of cooked-down tomato and ripe strawberry. The honey adds a soft layer of sweetness. Then the vinegar hits with its acidity, and the mustard seeds provide a pleasant pungency.\u003c\/p\u003e\n\n\u003cp\u003eThe whisky emerges in the finish with a warm, spicy note. It does not overpower, but rather gives the sauce depth. The consistency is thick, so it adheres well to meat. Those expecting a hot chili sauce will instead find a fruity seasoning with a light mustard bite.\u003c\/p\u003e\n\n\u003ch3\u003eFor flank steak, ribeye, and grilled sausage\u003c\/h3\u003e\n\n\u003cp\u003eThe Barbecue Sauce with Whisky pairs well with hearty beef. For a grilled flank steak or ribeye, add a spoonful next to the sliced meat. The fruitiness and the whisky spice complement the roasted flavors of the crust.\u003c\/p\u003e\n\n\u003cp\u003eFor grilled sausages, it serves as a dip, whether it's bratwurst, Krakauer, or Käsekrainer. You can also use it for spare ribs, chicken wings, and skewers. As a glaze, it should only be applied in the last few minutes of grilling, as honey and sugar burn quickly under high heat.\u003c\/p\u003e\n\n\u003cp\u003eOutside of grilling season, it livens up meatballs, baked potatoes, or a burger from the pan. Stirred into mayonnaise, a spoonful makes a quick dip for fries. The sauce is less suitable for delicate, light fish, as the fruit and whisky would overpower it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cut a flank steak across the grain into thin strips after grilling and drizzle some sauce over it. Serve with baked potatoes and a green salad.\u003c\/p\u003e\n\n\u003ch3\u003eWhisky from the Sauerland, strawberry syrup from Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eTwo ingredients make this sauce special. The rye whisky comes from the Sauerland, the region east of the Oberberg area. The strawberry syrup is made by the workshop itself from strawberries, sugar, water, and lime juice before it is added to the sauce.\u003c\/p\u003e\n\n\u003cp\u003eKönigskind is run by Uwe König and his wife Sabine. Uwe König has been preserving in Wiehl since 2005, first as a hobby, and since 2014 in his own artisanal workshop. Everything is made by hand in small batches, completely without preservatives. Every bottle carries the \"Oberbergisches Produkt\" label.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak lovers and barbecue evenings with guests\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce is for anyone who loves grilling beef and is looking for an accompaniment with fruit and spice. It fits a steak dinner for two, a barbecue party with friends, and serves as a thoughtful gift for hosts standing at the grill.\u003c\/p\u003e\n\n\u003cp\u003eWith Bergisch country beer and rhubarb syrup, the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBarbecue Sauce with Country Beer\u003c\/a\u003e is its sister from the same kitchen. Place both varieties on the table and let your guests compare. You can see the entire assortment of the workshop on our \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e, and other grill companions in the \u003ca href=\"\/en\/collections\/kategorie-ketchup-grillsaucen\"\u003eKetchup \u0026amp; Barbecue Sauces\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003cp\u003eNote: Due to the whisky, it contains alcohol; mustard is labeled as an allergen. Store in a cool place after opening. Because of the honey, it is not suitable for a vegan diet, and it is not the right choice for anyone avoiding alcohol.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity and spicy barbecue sauce with Sauerland rye whisky and strawberry syrup from the Oberberg region – for steak, grilled sausage, and the evening by the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"250 ml","offer_id":59027999654220,"sku":"034KOE5520","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/barbecue-sauce-mit-whisky-freisteller.png?v=1790934944"},{"product_id":"balsamico-zwiebeln","title":"Balsamic onions","description":"\u003ch2\u003eKönigskind Balsamic Onions. Sweet and sour pickled onions in balsamic vinegar – savory, slightly sweet, with olive oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Balsamic Onions\u003c\/strong\u003e are onions pickled in balsamic vinegar with brown sugar, olive oil, salt, and spices. Uwe König pickles them by hand in Wiehl in the Oberberg region and fills them into 230g jars. Savory, slightly sweet, and dark due to the color of the vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsamic Onions by Königskind\u003c\/strong\u003e belong to the large family of sweet and sour pickled vegetables. In Italy, this method of preparation is called \u003cem\u003eagrodolce\u003c\/em\u003e, literally \"sour-sweet,\" and it holds a firm place among antipasti. The principle is old and simple. Vinegar and sugar preserve the vegetables and give them a taste balanced between acidity and sweetness. Here, balsamic vinegar takes on this role. As they pickle, the onions take on its color, acidity, and aroma, becoming dark in the process. Brown sugar adds a light note of caramel, the olive oil makes them supple, and salt and spices round it all off. This turns the common kitchen onion into a ready-to-serve side dish that you can serve directly from the jar.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor: Balsamic acidity, onion sweetness, a hint of caramel\u003c\/h3\u003e\n\n\u003cp\u003eSavory and slightly sweet is the best way to summarize the flavor. First, you taste the acidity of the balsamic vinegar. Then comes the natural sweetness of the onion, enhanced by the brown sugar. In the background are the spices and a delicate sheen from the olive oil. Very little of the sharpness of raw onions remains after the pickling process.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a sweet onion marmalade will find more acidity and savory depth here. These onions are a side dish for hearty plates rather than a sweet bread spread.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: Steak, burgers, cold cut platters, and risotto\u003c\/h3\u003e\n\n\u003cp\u003eThey are right at home on the grill and in the pan. Serve a spoonful of onions directly next to a seared steak, and the acidity will cut through the fat. On a burger, they replace raw onion rings, adding sweetness and savory notes all at once. They also pair well with bratwurst and other grilled meats.\u003c\/p\u003e\n\n\u003cp\u003eOn a cold cut platter, they belong with ham and cheese. A small bowl of balsamic onions alongside farm-style ham, mountain cheese, and dark bread turns a quick dinner into a well-set table. In autumn, you can use them as a topping for pumpkin risotto. The acidity lifts the sweetness of the pumpkin, and the dark color of the onions provides a visual accent.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the onions should be kept in the refrigerator; the label specifies: keep refrigerated after opening. Use a clean fork to take the onions out of the jar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBarbecue Sauce with Country Beer\u003c\/a\u003e from the same manufacturer onto your burger bun. Place the patty and a slice of mountain cheese on top, and finish with a spoonful of balsamic onions.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Hand-pickled in Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eWhen people think of Königskind, they often think of fruit first: mustards, chutneys, black walnuts. But vegetables also find their way into jars at this manufactory, as these onions demonstrate. Their home is the artisanal food workshop in Wiehl, which Uwe König has been running since 2014. It all started as a hobby in his home kitchen in 2005, with his wife Sabine working by his side.\u003c\/p\u003e\n\n\u003cp\u003eEvery batch remains manageable, and every step is done by hand. According to the manufacturer, no added flavorings, colorings, preservatives, or flavor enhancers go into the jar. The list of ingredients is correspondingly short: onions, balsamic vinegar, brown sugar, olive oil, salt, spices. The label identifies the origin as an \"Oberberg product.\"\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Barbecues and set dinner tables\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is intended for everyone who loves to grill and wants more than just ketchup and mustard with their meat. It is perfect for families who enjoy bread, cheese, and ham in the evenings, and for anyone who builds their own burgers. As a gift for a barbecue party, it is always a welcome guest.\u003c\/p\u003e\n\n\u003cp\u003eTo accompany a cheese platter, try the \u003ca href=\"\/en\/products\/birnensenf\"\u003ePear Mustard\u003c\/a\u003e from Wiehl alongside the onions. You can find more pickled and fruity pairings in our \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e category. You can learn more about the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The onions contain balsamic vinegar and therefore sulfites. They are not suitable for anyone who is sensitive to sulfites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSweet and sour pickled onions in balsamic, handmade in the Oberberg region – for steak, burgers, dinner platters, and pumpkin risotto.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"230 g","offer_id":59027999883596,"sku":"034KOE5010","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/balsamico-zwiebeln.png?v=1778855389"},{"product_id":"himbeersenf-4260255912213","title":"Raspberry mustard","description":"\u003ch2\u003eKönigskind Raspberry Mustard. Red fruit mustard with 70 percent raspberries – fruity, slightly tangy, with a gentle heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Raspberry Mustard\u003c\/strong\u003e is a red fruit mustard with 70 percent raspberries, plus sugar, mustard seeds, water, vinegar, salt, and pectin as a gelling agent. Uwe König cooks it in small batches in Wiehl, Oberbergisches Land, and fills it into 125g jars.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Mustard from Königskind\u003c\/strong\u003e demonstrates perfectly how a fruit mustard works. Whole mustard seeds have almost no heat. Their sharpness only develops when the ground seeds come into contact with liquid, and vinegar stabilizes it. In a fruit mustard, the fruit provides a large portion of this liquid and contributes its own sugar and acidity. Here, it is 70 percent raspberries, or a good two-thirds of the jar. That is the highest fruit content among the three Königskind mustards in our range. The berry balances its acidity against the spiciness of the mustard seeds, while sugar and salt bring both into equilibrium. The result is a mustard that tastes like raspberry first and mustard only afterwards.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Berry up front, mustard in the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is fruity: raspberry, sweet and slightly tangy, just like the berry itself. Then the mustard seeds emerge with a gentle heat that is brief and leaves the mouth feeling fresh. The vinegar underscores the acidity of the raspberry instead of covering it up. The color is a vibrant red, making it an eye-catcher on a cheese board.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a mustard for currywurst will be mistaken here. The raspberry mustard is a fruity accompaniment with spice, intended for cheese, salad, and grilled foods.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Goat cheese, Camembert, salad, and grilled meat\u003c\/h3\u003e\n\n\u003cp\u003eOn a cheese board, it goes particularly well with goat cheese. The acidity of the raspberry and the fresh acidity of the goat cheese enhance each other, while the sweetness provides a counterpoint. It is also a great partner for Camembert and other soft cheeses. It even works well with baked Camembert, fresh out of the pan.\u003c\/p\u003e\n\n\u003cp\u003eIn the salad kitchen, it is a secret ingredient. A teaspoon in a homemade dressing adds fruitiness, color, and body. For grilled meat, such as pork neck or chicken, serve it as a dip on the table. And with white sausage (Weißwurst), it is a fruity alternative to the usual sweet mustard.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar should be stored in the refrigerator and kept tightly closed, as indicated by the label instruction \"store in a cool place after opening.\"\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of raspberry mustard with a tablespoon of vinegar, three tablespoons of oil, salt, and pepper. Pour the dressing over lamb's lettuce or arugula and top with a piece of pan-fried goat cheese. An appetizer is ready in ten minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Mustard seeds and berries, cooked by hand\u003c\/h3\u003e\n\n\u003cp\u003eThe mustard is made in Wiehl, in the Oberbergischer Kreis district in North Rhine-Westphalia. There, Uwe König, supported by his wife Sabine, has been cooking in his own manufactory since 2014. He started in his home kitchen in 2005. For the fruit mustards, Königskind grinds yellow and brown or black mustard seeds and cooks them with fresh, untreated fruits. The mixture of light and dark seeds gives the mustard its spice.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the company does not use added flavorings, colorings, preservatives, or flavor enhancers. Every jar bears the label \"Oberbergisches Produkt\" (Oberbergisches product).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: For colorful cheese boards and curious salad chefs\u003c\/h3\u003e\n\n\u003cp\u003eThis mustard is for anyone who likes their cheese board to be colorful and fruity. It is suitable for anyone who enjoys trying something new in a dressing, and for a barbecue party where a third dip is welcome alongside ketchup and mustard. As a gift, the red jar immediately catches the eye.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for something special for the cheese board, add a few slices of \u003ca href=\"\/en\/products\/schwarze-walnuesse-45g\"\u003eBlack Walnuts\u003c\/a\u003e. Its darker, sweeter brother is available as \u003ca href=\"\/en\/products\/feigensenf-4260255912138\"\u003eFig Mustard\u003c\/a\u003e. You can find more options in our \u003ca href=\"\/en\/collections\/kategorie-senf\"\u003eMustard\u003c\/a\u003e category; we introduce the manufactory itself on the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote on allergens: Mustard seed is on the list of ingredients. This mustard is not suitable for those with a mustard allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red fruit mustard with 70 percent raspberries from the Oberbergischer region – for goat cheese, Camembert, salad, and the evening grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"125 g","offer_id":59027737084236,"sku":"034KOE4040","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeersenf_d210d35a-ce7c-468c-9b57-d9b9c756d8e9.png?v=1778855390"},{"product_id":"schwarze-walnuesse-45g","title":"Black walnuts 45g","description":"\u003ch2\u003eKönigskind Black Walnuts 45g. Black walnuts in a small jar – green walnuts in spiced syrup, handmade, for sampling.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Black Walnuts 45g\u003c\/strong\u003e are the small jar of black walnuts from Wiehl in the Oberberg region. Inside are green, unripened walnuts preserved in a sugar syrup with orange, lemon, water, and spices. The jar contains 115 g. The 45 g in the name refers to the drained weight, meaning the walnuts without the syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack walnuts from Königskind\u003c\/strong\u003e are tied to a date on the calendar: June 24th, St. John's Day. Until shortly before this, the young walnut on the tree is green, and its later hard shell is still soft. A few weeks later, it has become woody, leaving only the cracking sound of autumn. Because of this, unique traditions have formed around this day in several countries. In Italy, families use such green walnuts to make the walnut liqueur Nocino. In this country, they used to be pickled, especially in rural areas, before they were largely forgotten. At Königskind, \"pickled\" means: soaked in water until the walnuts turn black, and then cooked in a sweet syrup. The entire fruit is eaten, cut into thin slices. This small jar is the easiest way to bring this specialty to your plate for the first time.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: sweet syrup, citrus, and a tart depth\u003c\/h3\u003e\n\n\u003cp\u003eA single slice is enough to get to know their character. First comes the sweetness of the syrup, carried by orange and lemon. This is followed by the tartness of the green walnut, slightly bitter and spicy, as only unripened walnuts possess. The producer describes this as tart-aromatic.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is reminiscent of pickled fruit. The walnut is soft through and through and can be sliced with ease. The casing, shell, and kernel have merged during the months in the syrup into a piece that glows evenly black. The spices in the syrup remain subtle and add warmth to the whole.\u003c\/p\u003e\n\n\u003cp\u003eEaten on their own, the walnuts are very sweet. Those who rarely eat sweets might find them too sugary straight from the spoon. Their strength truly shines only in combination with salt and fat: with cheese, roast meat, or pâté. And if you are looking for the crunch of roasted walnuts, you are in the wrong place, as these nuts are soft.\u003c\/p\u003e\n\n\u003ch3\u003eUse: the first nut for cheese, the rest for roasts and dessert\u003c\/h3\u003e\n\n\u003cp\u003eFor a first try, a piece of cheese works best. Slice a walnut into thin pieces and place them on Camembert or soft goat cheese. The salt and fat of the cheese balance the sweet-tart nut, and you will quickly realize why this combination is traditional. For a cheese board for two, the amount in the small jar is well-proportioned.\u003c\/p\u003e\n\n\u003cp\u003eThe walnuts also go well with meat. A few slices next to game, the Sunday roast, or on a slice of cold roast beef on Monday give the plate a fruity, dark note. They work just as well with pâtés. You can warm them and add them to a risotto, chopped and folded in just before serving.\u003c\/p\u003e\n\n\u003cp\u003eAs a dessert, they are ready in two minutes. Place a few slices on a scoop of vanilla ice cream and drizzle some syrup from the jar over it. The orange in the syrup combines with the vanilla, while the nut's tartness keeps the sweetness in check.\u003c\/p\u003e\n\n\u003cp\u003eThe label advises storing them in a cool place after opening. Keep the small jar in the refrigerator after opening and remove the nuts with a clean fork. Save the syrup; it is a condiment in its own right.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the first nut very simply. A piece of soft goat cheese on dark bread, topped with two thin slices of black walnut and a drop of syrup. This is how you will taste the nut most clearly and know immediately whether it fits into your kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: half a year of work for a small jar\u003c\/h3\u003e\n\n\u003cp\u003eThe journey into the jar begins in the final days of June before St. John's Day. The walnuts are picked green while the shell is still soft. Each nut is pierced several times with wooden skewers. After that, the nuts lie in a water bath for weeks, which is refreshed every day. During this time, they change color until they are completely black.\u003c\/p\u003e\n\n\u003cp\u003eThis is followed by three days with syrup: the walnuts are poured over with hot syrup and brought to a boil, then they rest until the next round. After filling, they need several months in the jar until the sweetness and tartness have harmonized. A large part of the year lies between the harvest and the finished jar.\u003c\/p\u003e\n\n\u003cp\u003eAll of this is done by Uwe and Sabine König at the Königskind Genussmanufaktur in Wiehl in the Oberberg district. Uwe König started this as a hobby in his own kitchen in 2005, and in 2014, he turned it into his workshop. Everything is done by hand and in small batches. According to the producer, no added flavors, dyes, preservatives, or flavor enhancers are used. \"Oberbergisches Produkt\" (Product of Oberberg) is printed on every label.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for sampling and as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThe small jar is aimed at anyone who wants to try black walnuts for the first time. It fits into small households where a cheese board is being prepared for two. And it is a gift that stands out. It is suitable for an invitation involving cheese and wine, as a souvenir from the Oberberg region, or as a little surprise for anyone who enjoys cooking. With such a rare specialty, there is usually a story to tell when unwrapping it.\u003c\/p\u003e\n\n\u003cp\u003eOnce you have developed a taste for them, you can reach for the \u003ca href=\"\/en\/products\/schwarze-nuesse-4260255912121\"\u003eBlack Walnuts in the large jar\u003c\/a\u003e with 260 g. The \u003ca href=\"\/en\/products\/himbeersenf-4260255912213\"\u003eRaspberry Mustard\u003c\/a\u003e from the same manufacturer also goes well with Camembert. In our \u003ca href=\"\/en\/collections\/kategorie-antipasti\"\u003eAntipasti\u003c\/a\u003e category, you will find other specialties in jars, and the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e shows the entire assortment from Wiehl.\u003c\/p\u003e\n\n\u003cp\u003eNote: The jar contains walnuts, which are tree nuts. It is not suitable for those who are allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack walnuts in a small jar, handmade in Wiehl – for sampling, for a cheese board for two, and as a gift.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"115 g","offer_id":59028000112972,"sku":"042KOE3041","price":5.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schwarze-walnuesse-45g.png?v=1778855463"},{"product_id":"baerlauch-pesto","title":"Bärlauch Pesto","description":"\u003ch2\u003eKönigskind Bärlauch Pesto. Grünes Kräuterpesto mit 50 Prozent Bärlauch und Parmigiano Reggiano – würzig, knoblauchfrisch, von Hand gemacht.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eKönigskind Bärlauch Pesto\u003c\/strong\u003e ist ein grünes Pesto aus 50 Prozent Bärlauch, Sonnenblumenöl, Parmigiano Reggiano, Zitrone, Muskat, Salz und Gewürzen. Gerührt und abgefüllt wird es von Hand in Wiehl im Oberbergischen, 155 g pro Glas. Ohne Pinienkerne, ohne Knoblauchzehe – die Würze kommt vom Kraut selbst.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBärlauch Pesto von Königskind\u003c\/strong\u003e lebt von einer Pflanze, die jedes Frühjahr für ein paar Wochen in feuchten Laubwäldern den Boden bedeckt. Bärlauch, botanisch Allium ursinum, ist mit Schnittlauch und Zwiebel verwandt. Seine breiten, weichen Blätter riechen deutlich nach Knoblauch, schmecken aber grüner und feiner. Wer ihn je gesammelt hat, kennt den Duft, der über dem ganzen Waldstück liegt. Ein Pesto ist eine Paste aus einem Kraut, Öl und Käse, oft dazu Nüsse oder Kerne. Bei Königskind macht das Kraut die Hälfte des Glases aus. Dazu kommen Sonnenblumenöl, das sich geschmacklich zurückhält, und Parmigiano Reggiano für Würze und Salz. Zitrone, Muskat und Gewürze runden ab. Nüsse oder Kerne stehen in diesem Rezept keine, deshalb wirkt es besonders grün.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: frisches Grün, Knoblauchduft und gereifter Käse\u003c\/h3\u003e\n\n\u003cp\u003eDas Pesto schmeckt kräftig nach Bärlauch, würzig-knoblauchig, mit der salzigen Tiefe des Parmigiano und einer Spur Zitrone.\u003c\/p\u003e\n\n\u003cp\u003eBeim Öffnen steigt sofort der typische Duft auf, grün und ein wenig scharf. Auf der Zunge folgt der Käse mit seiner gereiften, leicht nussigen Würze. Die Zitrone hellt den Geschmack auf, und der Muskat gibt im Abgang eine warme Note. Weil das Kraut die Hälfte ausmacht, ist der Bärlauchgeschmack ausgeprägt. Wer ein mildes Basilikumpesto gewohnt ist, wird dieses Glas als zu kräftig empfinden und sollte zuerst sparsam dosieren.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Pasta, Pellkartoffeln, Brot und Rührei\u003c\/h3\u003e\n\n\u003cp\u003eAm schnellsten ist das Pesto auf der Pasta: Spaghetti oder Linguine kochen, zwei Löffel unterheben und mit einem Schuss Nudelwasser cremig rühren.\u003c\/p\u003e\n\n\u003cp\u003eAuf frischem Bauernbrot oder gerösteten Brotscheiben ist es ein Aufstrich für den Abend. Zu Pellkartoffeln, gekochtem Spargel oder einem Stück gebratenem Fisch reicht ein Löffel neben dem Teller. Im Rührei oder im Omelett sorgt ein Teelöffel für Farbe und Würze. Auch in Salatdressings und in Frischkäse funktioniert es gut. Erhitze das Pesto möglichst kurz oder gib es erst am Ende dazu, damit das Grün frisch bleibt.\u003c\/p\u003e\n\n\u003cp\u003eIst das Glas offen, gehört es in den Kühlschrank, so steht es auf dem Etikett: nach Anbruch kühl lagern. Streich die Oberfläche nach jeder Entnahme glatt und nimm einen sauberen Löffel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Rühr zwei Löffel Bärlauch Pesto in 250 g Quark, salze nach und stell die Schüssel zu Pellkartoffeln auf den Tisch. Mehr braucht ein Frühlingsabend selten.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Kräuterpesto aus einer Küche in Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eKönigskind ist eine kleine Manufaktur in Wiehl im Oberbergischen Kreis, bekannt vor allem für Senfe und Chutneys.\u003c\/p\u003e\n\n\u003cp\u003eUwe König begann 2005 in seiner heimischen Küche, zunächst als Hobby. 2014 machte er daraus seine eigene Manufaktur, unterstützt von seiner Frau Sabine. Gearbeitet wird von Hand und in kleinen Mengen. Aromazusätze, Farbstoffe, Konservierungsmittel und Geschmacksverstärker lässt Königskind nach eigener Angabe weg. Hier heißt das: Den Geschmack trägt das Kraut zusammen mit dem Käse. Auf jedem Etikett steht „Oberbergisches Produkt\".\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für die Frühlingsküche und eilige Pastaabende\u003c\/h3\u003e\n\n\u003cp\u003eDas Pesto passt zu allen, die Bärlauch mögen und ihn auch außerhalb der kurzen Saison auf dem Teller haben wollen. Es ist ein guter Vorrat für Abende, an denen die Nudeln schnell fertig sein sollen. Wer es herbstlich mag, findet daneben das \u003ca href=\"\/en\/products\/steinpilz-pesto\"\u003eSteinpilz Pesto\u003c\/a\u003e aus derselben Küche. Weitere Gläser aus Wiehl zeigt dir die \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind-Seite\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Pesto enthält Parmigiano Reggiano und damit Milch. Nicht geeignet ist es für Menschen mit Milchallergie und für eine vegane Küche.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin grünes Kräuterpesto mit viel Bärlauch und Parmigiano Reggiano aus dem Oberbergischen – für Pasta, Quark und den Frühling im Glas.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"155 g","offer_id":59223971725644,"sku":"034KOE3030","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/koenigskind-baerlauch-pesto.jpg?v=1792146411"},{"product_id":"johannisbeer-chutney","title":"Johannisbeer-Chutney","description":"\u003ch2\u003eKönigskind Johannisbeer-Chutney. Fruchtiges Chutney aus 75 Prozent roten Johannisbeeren mit Schalotten, Honig und Chili – säuerlich, würzig, von Hand eingekocht.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eKönigskind Johannisbeer-Chutney\u003c\/strong\u003e ist ein Chutney aus 75 Prozent roten Johannisbeeren, Zucker, Schalotten, Johannisbeerlikör, Honig, Pektin, Salz und Chili. Eingekocht wird es von Hand in Wiehl im Oberbergischen, 185 g pro Glas. Ein herzhafter Fruchtbegleiter für Käse und Braten.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJohannisbeer-Chutney von Königskind\u003c\/strong\u003e holt eine Beere aus dem heimischen Garten auf die herzhafte Seite des Tisches. Rote Johannisbeeren landen meist im Gelee, auf dem Kuchenblech oder im Kompott. In England gehört Johannisbeergelee seit Langem in die Cumberland-Sauce, die zu Wild und kaltem Braten gereicht wird. Ein Chutney geht einen ähnlichen Weg: eingekochte Frucht, die mit Säure und Würze zur Beilage für Käse und Fleisch wird. Hier bringen die Johannisbeeren ihre eigene Säure mit, Schalotten geben eine milde Zwiebelnote. Zucker und Honig gleichen die Säure aus, eine Prise Chili setzt einen kleinen Akzent. Ein Schuss Johannisbeerlikör vertieft den Beerenton, Pektin aus Früchten bindet das Ganze. Drei Viertel des Glases sind Frucht.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: helle Beerensäure, runde Süße, ein Hauch Chili\u003c\/h3\u003e\n\n\u003cp\u003eDas Chutney schmeckt fruchtig-säuerlich nach roter Johannisbeere, mit einer runden Süße von Zucker und Honig und einer leichten Schärfe am Ende.\u003c\/p\u003e\n\n\u003cp\u003eZuerst kommt die klare, helle Säure der Beeren, die Johannisbeeren so unverwechselbar macht. Dann legt sich die Süße darüber, und die Schalotten bringen eine herzhafte Tiefe. Der Likör verstärkt den Beerenduft, die Chili zeigt sich erst im Abgang. Das Ergebnis liegt zwischen Konfitüre und Würzsauce. Wer ein süßes Gelee für das Frühstücksbrötchen erwartet, wird das Chutney als zu würzig empfinden. Gedacht ist es für den herzhaften Teller.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Käsebrett, Wildbraten und Ofencamembert\u003c\/h3\u003e\n\n\u003cp\u003eAuf dem Käsebrett passt das Chutney zu cremigem Ziegenkäse, Camembert, Brie und würzigem Bergkäse.\u003c\/p\u003e\n\n\u003cp\u003eDie Säure der Beeren schneidet durch den Fettgehalt des Käses, die Süße mildert seine Salzigkeit. Zu kaltem Braten, Roastbeef und Schinken ist es eine fruchtige Alternative zu Senf. In der Wildsaison passt ein Löffel zu Rehrücken, Wildschweinbraten oder Hirschgulasch, ganz im Sinne der englischen Cumberland-Sauce. Auch zu gebratener Entenbrust, auf einem Burger mit Ziegenkäse oder zu Kartoffelpuffern macht es sich gut. Geöffnet hat das Glas seinen Platz im Kühlschrank, das Etikett vermerkt: nach Anbruch kühl lagern.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Schneid einen Camembert oben kreuzweise ein, back ihn etwa 15 Minuten im Ofen und setz zwei Löffel Johannisbeer-Chutney obendrauf. Dazu frisches Baguette, fertig ist das Abendessen für zwei. Wer es dunkler mag, nimmt das \u003ca href=\"\/en\/products\/kirsch-chutney\"\u003eKirsch Chutney\u003c\/a\u003e aus derselben Manufaktur.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Chutneys aus einer oberbergischen Küche\u003c\/h3\u003e\n\n\u003cp\u003eEingekocht wird das Chutney in Wiehl, wo Uwe König seine Königskind Genussmanufaktur betreibt.\u003c\/p\u003e\n\n\u003cp\u003eWas 2005 als Hobby in der eigenen Küche anfing, wurde 2014 eine Manufaktur. Uwe König arbeitet dort zusammen mit seiner Frau Sabine, bei viel Arbeit helfen Verwandte aus der Nachbarschaft mit. Chutneys gehören neben Senfen und eingelegten Spezialitäten zum Kern des Sortiments. Gekocht wird in kleinen Mengen und von Hand. Nach Herstellerangabe bleiben zugesetzte Aromen, Farbstoffe, Konservierungsmittel und Geschmacksverstärker außen vor. Den Weg zum Kunden übernimmt Uwe König laut einem Händler bis heute gern selbst.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Käsefreunde, Wildliebhaber und den Abendbrottisch\u003c\/h3\u003e\n\n\u003cp\u003eDas Chutney ist für alle, die zu Käse und Braten gern etwas Fruchtiges mit Säure reichen. Es passt auf den Abendbrottisch, auf die Käseplatte für Gäste und zum Sonntagsbraten im Herbst. Als Mitbringsel ist das kleine Glas eine gute Wahl. Ein weiteres Fruchtchutney ist das \u003ca href=\"\/en\/products\/pflaumen-chutney-4260255912237\"\u003ePflaumen Chutney\u003c\/a\u003e, alle Gläser zeigt dir die \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind-Seite\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eHinweis: Laut Zutatenliste enthält das Chutney Johannisbeerlikör, in unseren Allergenangaben sind Sulfite vermerkt. Wegen des Honigs ist es außerdem nicht vegan. Nicht geeignet ist es für alle, die Alkohol vollständig meiden oder auf Sulfite reagieren.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin fruchtig-säuerliches Johannisbeer-Chutney aus dem Oberbergischen – für Käse, Wild und den Camembert aus dem Ofen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"185 g","offer_id":59223976214860,"sku":"034KOE3070","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/koenigskind-johannisbeer-chutney.png?v=1792146424"},{"product_id":"baerlauchsenf","title":"Bärlauchsenf","description":"\u003ch2\u003eKönigskind Bärlauchsenf. Kräutersenf mit Bärlauch und Senfsaat – grün, würzig, mit feiner Säure von Zitrone und Essig.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eKönigskind Bärlauchsenf\u003c\/strong\u003e ist ein grüner Kräutersenf aus Bärlauch, Sonnenblumenöl, Senfsaat, Essig, Zitronensaft, Zucker und Salz. Das 115-g-Glas stammt aus einer kleinen Manufaktur in Wiehl im Oberbergischen, wo von Hand gearbeitet wird. Ein Senf für die Brotzeit, die Bratwurst und das Salatdressing.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBärlauchsenf von Königskind\u003c\/strong\u003e ist ein Kräutersenf und damit ein anderer Typ als die Fruchtsenfe des Hauses. Bei Feige, Birne oder Himbeere stellt die Frucht den größten Teil des Glases. Hier steht der Bärlauch an erster Stelle der Zutatenliste. Ein Kräutersenf verbindet die Schärfe der Senfsaat mit dem Geschmack frischer Kräuter. Bekannt sind Estragon- oder Dillsenf, Bärlauch ist eine Variante für alle, die es knoblauchwürzig mögen. Der Bärlauch wächst im Frühjahr in feuchten Laubwäldern und riecht deutlich nach Knoblauch. Anders als die Fruchtsenfe von Königskind enthält dieser Senf Sonnenblumenöl, das ihn cremig macht und den Kräutern Halt gibt. Essig und Zitronensaft bringen die Säure, ein wenig Zucker und Salz runden ab.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: Knoblauchgrün, Senfschärfe und eine helle Säure\u003c\/h3\u003e\n\n\u003cp\u003eDer Senf schmeckt zuerst nach Bärlauch, grün und knoblauchartig, dann baut sich die Würze der Senfsaat auf, begleitet von einer frischen Zitronennote.\u003c\/p\u003e\n\n\u003cp\u003eDie Schärfe ist deutlich, aber kurz. Senfsaat entwickelt ihre Würze erst, wenn sie gemahlen mit Flüssigkeit in Berührung kommt. Das Öl macht den Senf weich im Mund und trägt den Kräutergeschmack. Zucker ist nur wenig dabei, daher schmeckt er herzhaft. Wer einen süßen Senf nach bayerischer Art sucht, wird ihn als zu herb empfinden. Für eine milde, fruchtige Variante greifst du besser zu einem Fruchtsenf.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Bratwurst, Brotzeit, Kartoffelsalat und Vinaigrette\u003c\/h3\u003e\n\n\u003cp\u003eZur Bratwurst vom Grill, zu Leberkäse oder auf dem Wurstbrot ersetzt er den gewohnten mittelscharfen Senf.\u003c\/p\u003e\n\n\u003cp\u003eAuf der Brotzeitplatte passt er zu kaltem Braten, Schinken und kräftigem Käse. Im Kartoffelsalat mit Essig und Öl gibt ein Löffel Bärlauch und Schärfe zugleich. Zu gekochtem Rindfleisch, Kasseler oder einem Stück gebratenem Fisch reicht ein Klecks am Tellerrand. Zu hart gekochten Eiern bringt er eine frühlingshafte Abwechslung auf den Frühstückstisch. Du kannst ihn auch unter Frischkäse rühren oder in eine Sauce für Ofengemüse geben. Nach dem ersten Löffel wandert das Glas in den Kühlschrank, das Etikett sagt dazu: nach Anbruch kühl lagern.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Verrühr einen Teelöffel Bärlauchsenf mit einem Esslöffel Weißweinessig und drei Esslöffeln Rapsöl, salze und pfeffere. Mit dieser Vinaigrette werden grüner Salat, Spargel und Linsen zum Frühlingsteller.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Senf von Hand aus dem Oberbergischen\u003c\/h3\u003e\n\n\u003cp\u003eDieser Kräutersenf kommt aus einer Manufaktur, für die Senfe zum Kern des Sortiments gehören.\u003c\/p\u003e\n\n\u003cp\u003eKönigskind sitzt in Wiehl, im Oberbergischen Kreis östlich von Köln. Uwe König fing 2005 als Hobbykoch in der eigenen Küche an und gründete 2014 die Manufaktur, gemeinsam mit seiner Frau Sabine. Seine Senfe rührt er in kleinen Mengen von Hand an. Zugesetzte Aromen, Farbstoffe und Konservierungsmittel kommen laut Hersteller ebenso wenig ins Glas wie Geschmacksverstärker. Bei diesem Senf sorgen Bärlauch, Senfsaat und Zitrone allein für den Geschmack. Auf dem Etikett steht wie bei allen Gläsern des Hauses „Oberbergisches Produkt\".\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Senffreunde und Bärlauchfans\u003c\/h3\u003e\n\n\u003cp\u003eDer Bärlauchsenf ist für alle, die ihren Senf gern würzig und grün mögen. Er passt in die Grillsaison, auf die Brotzeit und in die Küche, in der Dressings selbst angerührt werden. Als kleines Mitbringsel zum Grillabend passt das 115-g-Glas in jede Tasche. Wer es fruchtig mag, probiert daneben den \u003ca href=\"\/en\/products\/birnensenf\"\u003eBirnensenf\u003c\/a\u003e. Für die Pasta gibt es aus derselben Küche das \u003ca href=\"\/en\/products\/baerlauch-pesto\"\u003eBärlauch Pesto\u003c\/a\u003e. Alle Senfe und Chutneys zeigt dir die \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind-Seite\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Der Senf enthält Senfsaat, in unseren Allergenangaben sind zudem Sulfite vermerkt. Nicht geeignet ist er für Menschen mit einer Senfallergie.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin grüner Kräutersenf mit Bärlauch aus dem Oberbergischen – für Bratwurst, Brotzeit und die Vinaigrette im Frühling.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"115 g","offer_id":59223979327820,"sku":"034KOE4060","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/koenigskind-baerlauchsenf.png?v=1792146435"},{"product_id":"chimichurri-argentinische-grillsauce","title":"Chimichurri argentinische Grillsauce","description":"\u003ch2\u003eKönigskind Chimichurri argentinische Grillsauce. Grüne Kräutersauce aus Petersilie, Zwiebeln, Limettensaft und Knoblauch – frisch, kräftig gesalzen, für Steak und Gemüse vom Grill.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eKönigskind Chimichurri argentinische Grillsauce\u003c\/strong\u003e ist eine grüne Kräutersauce aus Petersilie, Sonnenblumenöl, Zwiebeln, Limettensaft, Salz, Knoblauch und Gewürzen. Das 155-g-Glas kommt aus der Handarbeit einer kleinen Manufaktur im oberbergischen Wiehl. Eine Sauce zum Löffeln über Fleisch und Gemüse, kein Ketchup und keine süße Barbecue-Sauce.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChimichurri von Königskind\u003c\/strong\u003e greift eine Sauce auf, die in Argentinien und Uruguay zum Asado gehört, dem langen Grillfest mit Rindfleisch über Holzglut. Dort kommt Chimichurri meist als frische Würzsauce auf das fertige Fleisch, manchmal auch schon während des Grillens. Die klassische grüne Variante besteht aus fein gehackter Petersilie, Knoblauch, Öl und einer Säure, dazu Salz und Gewürze. Bei Königskind übernimmt Limettensaft die Säure, Zwiebeln geben zusätzliche Würze. Sonnenblumenöl hält die Kräuter zusammen und lässt die Petersilie geschmacklich vorn. Die Sauce ist stückig und löffelbar, so wie Chimichurri sein soll. Der Salzanteil ist hoch, deshalb reicht eine kleine Menge, um ein Steak zu würzen.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: krautige Petersilie, Knoblauch und Limettenfrische\u003c\/h3\u003e\n\n\u003cp\u003eDie Sauce schmeckt grün und frisch nach Petersilie, dazu kommen Knoblauch, Zwiebel und die helle Säure der Limette.\u003c\/p\u003e\n\n\u003cp\u003eBeim ersten Löffel dominiert das Kraut, dann folgen die Schärfe des Knoblauchs und die süßliche Würze der Zwiebel. Die Limette macht die Sauce lebendig und schneidet durch das Fett eines Steaks. Das Salz ist kräftig spürbar, es ersetzt beim Grillgut das Nachsalzen. Wer eine dicke, süße Grillsauce nach amerikanischer Art erwartet, wird das Chimichurri als zu kräuterig empfinden. Dafür hat Königskind eigene Barbecue-Saucen im Sortiment.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Steak, Grillgemüse, Hähnchen und Ofenkartoffeln\u003c\/h3\u003e\n\n\u003cp\u003eAm klassischsten ist Chimichurri auf einem Rindersteak, das du vom Grill nimmst, kurz ruhen lässt und in Streifen schneidest.\u003c\/p\u003e\n\n\u003cp\u003eEin Löffel Sauce über den Streifen genügt, gern auch über Flanksteak, Entrecôte oder Rinderhüfte. Gegrilltes Gemüse wie Paprika, Zucchini und Aubergine nimmt die Kräuter gut an. Auch zu Hähnchenschenkeln, Grillwürsten und gegrilltem Fisch passt die Sauce. Ofenkartoffeln oder Folienkartoffeln bekommen mit einem Löffel Chimichurri und etwas Schmand einen eigenen Charakter. Rühr die Sauce vor dem Servieren kurz durch, weil sich das Öl absetzen kann. Der Hinweis auf dem Etikett lautet: nach Anbruch kühl lagern, also ab in den Kühlschrank.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Schneid ein Baguette mehrfach ein, ohne es zu durchtrennen, und streich Chimichurri in die Schnitte. In Alufolie gewickelt kommt es zehn Minuten auf den Grill. So hast du ein Kräuterbrot, das nach Asado schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: eine argentinische Sauce aus der oberbergischen Küche\u003c\/h3\u003e\n\n\u003cp\u003eGerührt wird das Chimichurri in Wiehl, einer Kleinstadt im Oberbergischen Kreis, bei Uwe und Sabine König.\u003c\/p\u003e\n\n\u003cp\u003eBekannt ist Königskind vor allem für Fruchtsenfe, Chutneys und schwarze Nüsse, die Grillsaucen sind der herzhafte Teil des Sortiments. Aus dem Hobby in der heimischen Küche von 2005 wurde 2014 eine eigene Manufaktur, in der beide bis heute selbst arbeiten. Gefertigt wird in kleinen Mengen von Hand. Laut Herstellerangabe verwendet Königskind dabei keine zugesetzten Aromen, Farbstoffe, Konservierungsmittel oder Geschmacksverstärker. Beim Chimichurri tragen die Kräuter, der Knoblauch und die Limette den Geschmack.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Grillabende und alle, die Kräuter lieben\u003c\/h3\u003e\n\n\u003cp\u003eDas Chimichurri ist für alle, die ihr Steak lieber mit frischen Kräutern als mit süßer Sauce essen. Es passt zum Grillabend im Garten, zum Steak in der Pfanne und zum vegetarischen Gemüseteller. Wer am selben Abend auch etwas Rauchiges mag, stellt die \u003ca href=\"\/en\/products\/barbecue-sauce-mit-landbier\"\u003eBarbecue Sauce mit Landbier\u003c\/a\u003e daneben. Alle Saucen und Senfe aus Wiehl findest du auf der \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind-Seite\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: In unseren Allergenangaben ist für die Sauce kein Hauptallergen vermerkt, die Gewürze sind auf dem Etikett allerdings nicht einzeln benannt. Nicht geeignet ist das Chimichurri für eine salzarme Ernährung.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEine grüne Kräutersauce nach argentinischem Vorbild aus dem Oberbergischen – für Steak, Grillgemüse und das Kräuterbrot vom Rost.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"155 g","offer_id":59223980114252,"sku":"034KOE5012","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/koenigskind-chimichurri.png?v=1792146446"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-koenigskind.jpg?v=1790936016","url":"https:\/\/leniundhans.de\/en\/collections\/koenigskind.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}