{"title":"Wajos","description":"\u003ch2\u003eBuy Wajos products online – the gourmet manufacturer from the Moselle\u003c\/h2\u003e\n\u003cp\u003eWajos is a gourmet manufacturer based in Dohr near Cochem on the Moselle. The name stands for Walter Josef Oster, founder from a winemaking family in Ediger-Eller that has been producing wine for 15 generations. A liqueur manufactory was added in the 1980s, and Peter Oster and Ulf Schwichtenberg have been running the family business since the 2000s – today with over 80 employees, their own production facility in Dohr, and their own Wajos stores throughout Germany. Most of the approximately 900 Wajos items are created in Dohr and tested in their own laboratory.\u003c\/p\u003e\n\u003ch2\u003eCreams, flavored oils, spices: the Wajos range at Leni \u0026amp; Hans\u003c\/h2\u003e\n\u003cp\u003eWith us, you will find over 100 Wajos products, selected based on what our customers have been ordering for years. The balsamic creams are the core: \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/blaubeer-crema\"\u003eBlueberry Crema\u003c\/a\u003e are our best-selling Wajos items; thick and sweet, perfect for drizzling over salad, cheese, and dessert. In addition, there are flavored oils based on olive oil – most notably \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e –, spice blends for dips, bruschetta, and grilling like \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris\u003c\/a\u003e, barbecue sauces, pesto, sugo, and pasta, tonic syrups for non-alcoholic aperitifs, as well as gin, rum, and liqueurs. Seasonally, chocolates and the \u003ca href=\"\/en\/products\/wajos-adventskalender-gin\"\u003eGin Advent Calendar\u003c\/a\u003e are also added.\u003c\/p\u003e\n\u003ch2\u003eMade for refining\u003c\/h2\u003e\n\u003cp\u003eWajos products don't replace a dish, they make one: a drizzle of crema over a salad, a spice blend in quark, or tonic syrup in mineral water. For every product, the product page explains how we use it in our kitchen – from \u003ca href=\"\/en\/blogs\/rezepte\/wajos-himbeer-balsam-dressing\"\u003eRaspberry Balsamic Dressing\u003c\/a\u003e to \u003ca href=\"\/en\/blogs\/rezepte\/wajos-fruchtiges-honig-senf-dressing\"\u003eHoney-Mustard Dressing\u003c\/a\u003e. If you want to get to know a variety, start with the \u003ca href=\"\/en\/products\/wajos-crema-3er-set-feige-dattel-mango-blaubeer\"\u003eCrema 3-piece set\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder Wajos instead of searching for a store\u003c\/h2\u003e\n\u003cp\u003eWajos sells in its own stores and through selected retailers. At Leni \u0026amp; Hans, you can order the range online and have it with you in 1–3 days. Peter Oster and Ulf Schwichtenberg talk about how the manufactory on the Moselle works in our \u003ca href=\"\/en\/blogs\/magazin\/interview-wajos\"\u003einterview\u003c\/a\u003e. You can find further balsamic creams and fruit vinegars from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category, and gin from the Moselle and elsewhere under \u003ca href=\"\/en\/collections\/kategorie-gin\"\u003eGin\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"himbeer-balsam","title":"Raspberry Balsamic","description":"\u003ch2\u003eWajos Raspberry Balsam. One-third raspberry juice on white wine vinegar, mild and fruity-sweet – the fruit vinegar that stays light and tastes like berries.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Raspberry Balsam\u003c\/strong\u003e is a vinegar preparation made from white wine vinegar with 33.8 percent raspberry juice from concentrate and sugar, with 5.3 percent acidity, 250 ml from Dohr on the Moselle. Not a balsamic from Modena, not a dark crema, not a raspberry syrup, but a light fruit vinegar with significantly more acidity than the cremas. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Balsam from Wajos\u003c\/strong\u003e is the bottle for everyone who likes the sweet cremas but sometimes wants a vinegar that actually tastes like vinegar. The cremas are dark, thick, and sweet with three or four percent acidity. The Raspberry Balsam is light, red, and has 5.3 percent – enough to make a leaf salad taste fresh instead of like dessert. Added to this is one-third raspberry juice, which softens the vinegar. For us, it is the best-selling Wajos vinegar outside of the cremas. Many customers keep it on the shelf next to the Fig-Date Crema: one for cheese and dark sauces, the other for green salads.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry in the front, white wine vinegar in the back, sweetness in between\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the balsam smells of raspberry, almost like jam, and tastes that way at first, too: fruity, red, sweet. Then comes the white wine vinegar, clear and slightly vinous, giving the whole thing the acidity that defines a vinegar. At 5.3 percent, it sits between a mild wine vinegar and the Wajos cremas. The balsam is significantly more acidic than a crema, but never harsh in the nose like a spirit vinegar.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it is sweet: 42 grams of sugar per 100 milliliters, from raspberry juice and added sugar. That is less than most cremas, but far more than a classic vinegar. Two tablespoons are enough for a bowl of salad, making the dressing fruity rather than sticky. The balsam also contains natural flavoring and potassium metabisulfite as an antioxidant, meaning sulfites – those who pay attention to this should be aware.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the dark, caramel depth of a balsamic from Modena, the balsam is not suitable – in that case, the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e is the right bottle. And anyone expecting a tart, unsweetened raspberry vinegar, like those made by some vinegar producers from fermented berries, will clearly taste the sugar here.\u003c\/p\u003e\n\n\u003ch3\u003eFor green salads, goat cheese, beetroot, and dessert\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is the leaf salad: lamb's lettuce, butterhead lettuce, or a young leaf mix, two tablespoons of balsam, three tablespoons of oil, salt. The dressing turns pink and tastes like berries, and the salad leaves remain fresh. With walnuts, a few fresh raspberries, and goat cheese, it becomes the salad we make most often in the summer. Mustard and honey stay in the cupboard – the balsam brings sweetness and acidity together.\u003c\/p\u003e\n\n\u003cp\u003eIt goes better with beetroot than almost anything else: cooked sliced beetroot, balsam, oil, a little horseradish or fresh goat cheese. A cucumber salad with dill also becomes different with Raspberry Balsam – fruitier, less sharp. And coleslaw with apple gains the fruitiness it otherwise lacks with a dash of balsam.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it works in light sauces: a tablespoon in the pan after removing the chicken breast or pork tenderloin, reduce briefly, and thicken with cream or butter. It is too light and bright for game – that is what the dark cremas are made for. Over vanilla ice cream, panna cotta, or a bowl of strawberries, a few drops are the dessert for people who know vinegar on strawberries and want to double down on the berry.\u003c\/p\u003e\n\n\u003cp\u003eThe balsam is not suitable for pickling vegetables or for dishes that cook for a long time: the raspberry gets lost, the sugar remains. Always add it only at the very end. And for a dressing for tomato and mozzarella, we prefer something darker – the raspberry feels out of place with tomato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of balsam, three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, a pinch of salt – the dressing we put on every salad with goat cheese and nuts when the Fig-Date Crema would be too heavy.\u003c\/p\u003e\n\n\u003ch3\u003eA vinegar from a family that has been working with wine for 15 generations\u003c\/h3\u003e\n\n\u003cp\u003eWhite wine vinegar as a base is a natural fit for Wajos. Behind the brand is the Oster family from Ediger-Eller on the Moselle, winemakers for 15 generations. Walter Josef Oster, whose initials form the name Wajos, opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and business partner Ulf Schwichtenberg built the brand from this starting in the 2000s, with headquarters in Dohr near Cochem, the first own store in 2008 in Trier, and today shops all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe family business carries around 900 items, over 80 people work in Dohr, and most products are created there – the fruit vinegars and cremas are among them, tested in their own laboratory. Those who know wine also know vinegar: white wine vinegar under the raspberry is the product closest to a winery, and the fruit is added as juice, supplemented by natural flavoring. \"Controlled smaller work\" is what Wajos calls its principle – better fewer varieties that are just right.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for salad eaters, for the summer, and for people who find cremas too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe balsam is the bottle for everyone who eats salad every day. It brings fruit into the dressing while still letting it remain a dressing. Those who prefer it to taste more like dark berries will find a second variety based on white wine vinegar in the \u003ca href=\"\/en\/products\/schwarzer-holunder-balsam\"\u003eBlack Elderberry Balsam\u003c\/a\u003e; those who like it thick and sweet should take the cremas. All vinegars and cremas are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a dry, cool place away from light, the bottle lasts a long time; 250 milliliters is enough for about two months of daily use at two tablespoons per salad. As a gift, it is the perfect souvenir for a friend who always makes her salad with the same vinegar – light, red, with a label that stands out on the shelf. The balsam is not suitable for those who avoid sulfites or for those looking for a low-sugar vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRaspberry juice on white wine vinegar, light and fruity – the vinegar from the Moselle that we recommend for green salad when balsamic would be too dark.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548219908428,"sku":"046WAJ0005","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeer-balsam-woo-eigen.png?v=1790954883"},{"product_id":"blaubeer-crema","title":"Blueberry Crema","description":"\u003ch2\u003eWajos Blueberry Crema. White wine vinegar, blueberries, and plenty of sweetness; deep blue and viscous – the crema that works for both salad and dessert.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Blueberry Crema\u003c\/strong\u003e is a thick vinegar preparation based on white wine vinegar with 5 percent blueberry juice from concentrate, sugar, and glucose syrup, with 3 percent acidity, 250 ml, from Dohr on the Moselle. It’s not a balsamic, not a fruit vinegar for pickling, and not a pure syrup, but a sweet crema for drizzling over salad, cheese, and fruit. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry Crema by Wajos\u003c\/strong\u003e is the bottle on the table that causes confusion: it is blue, almost violet, and most guests guess it’s syrup. Then it ends up on the lamb’s lettuce, and the blue turns into a dressing. This very contradiction is why it’s so popular with us – only the Fig-Date Crema and the Mango Crema rank ahead of it. It is the crema for anyone who usually finds vinegar too sour – and it is the only one on the shelf that goes straight from the salad to vanilla ice cream.\u003c\/p\u003e\n\n\u003ch3\u003eBlueberry and sweetness up front, white wine vinegar as a quiet acidity behind it\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is dark blue, thick, and runs slowly from the spoon. The start is all sweetness: sugar and glucose syrup are the first ingredients, and you notice the 67 grams of sugar per 100 milliliters immediately. Then comes the blueberry, fruity and slightly tart, like a handful of berries that have already been lying in the sun. The white wine vinegar holds back – 3 percent acidity is enough to make it a dressing rather than a topping for pancakes.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: there is 5 percent blueberry juice in the bottle, the color additionally comes from aronia juice concentrate, and a natural aroma provides the flavor. Potassium metabisulfite is included as an antioxidant, so the crema contains sulfites. This is common for fruit cremas of this type, but we prefer to tell you before you read it on the label.\u003c\/p\u003e\n\n\u003cp\u003eUnlike Wajos’ dark cremas, this one starts with a light white wine vinegar instead of balsamic from Modena. This makes it milder and less woody – the fruit stands alone in the room. Anyone expecting a tart, acidic vinegar would be better served by the \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e and its 5.3 percent acidity. And anyone on a low-sugar diet should take it for what it is: a sweet dressing, one tablespoon per salad.\u003c\/p\u003e\n\n\u003ch3\u003eOver lamb's lettuce, goat cheese, pancakes, and sparkling wine\u003c\/h3\u003e\n\n\u003cp\u003eOur standard dish is a salad with lamb’s lettuce or arugula, a neutral oil, salt, and the crema drizzled over it. You can leave out the vinegar and honey – the sweetness and acidity are already in there. With goat cheese, walnuts, and a few fresh blueberries in the summer, it becomes a dinner that looks like more work on the plate than it actually was.\u003c\/p\u003e\n\n\u003cp\u003eWith cheese, it’s a fruit chutney in a bottle: a few drops on cream cheese, Camembert, or a mild blue cheese. Children who find marmalade boring eat it on bread with cream cheese for breakfast. And on a cheese board in the evening, it’s the blue alternative to fig mustard.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, it shows what a white wine vinegar base can do: over vanilla ice cream, pancakes, yogurt, or quark, it tastes like a berry sauce with a little kick. A spoonful over a bowl of fruit salad, and the fruits taste like more. Wajos itself also recommends it as an addition to sparkling wine or cocktails – a teaspoon in the glass colors and sweetens it; a second one is too much.\u003c\/p\u003e\n\n\u003cp\u003eA trick from our kitchen: Stir two teaspoons of crema with cream cheese and a splash of milk until smooth, and you have a dip for crackers or a filling for crêpes. And game dishes with red cabbage or a duck breast can handle a tablespoon in the sauce at the end – the berry pairs well with the dark meat.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for pickling vegetables, for cucumber salad, or for anything where a clear vinegar is required. It doesn’t handle long cooking well: the sugar caramelizes, and the fruit disappears. Always add it just before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lamb's lettuce, goat cheese, walnuts, plus three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e and two tablespoons of Blueberry Crema – the dressing where the blueberry tastes like summer and the lemon keeps the sweetness in check.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a winemaking family on the Moselle that treats vinegar as a craft\u003c\/h3\u003e\n\n\u003cp\u003eThe crema comes from Dohr near Cochem on the Moselle, where Wajos manufactures around 900 items – most of them on-site. The name stands for the initials of Walter Josef Oster, the founder of a winemaking family from Ediger-Eller that has been making wine for 15 generations. Anyone who has worked with wine for so long also knows the vinegar that it becomes – and from this, a range of cremas emerged that now forms the core of the brand.\u003c\/p\u003e\n\n\u003cp\u003eThe company itself began in the 1980s as a liqueur manufactory next to the vineyard. Peter Oster, the founder’s son, and his business partner Ulf Schwichtenberg developed it into the Wajos brand from the 2000s onwards, with the first store in Trier in 2008 and today with stores all over Germany. Over 80 people work in Dohr, and an in-house laboratory monitors what goes into the bottles.\u003c\/p\u003e\n\n\u003cp\u003eThe blue bottle is one of the cremas based on white wine vinegar, which are lighter and milder than the balsamic varieties. At Wajos, it is listed as a sweet, vegan crema, and it has been one of the three most-ordered bottles in our shop for years.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for berry fans, for summer, and for people who avoid vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThe Blueberry Crema is the right bottle for anyone who likes salad but avoids vinegar, and for anyone looking for a dressing that can also go over dessert. If you prefer something more classic and darker, opt for the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e; if you prefer something lighter and more exotic, the \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e. You can find the entire range on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt works well as a gift because of the color: a deep blue bottle on the kitchen shelf stands out, and the first salad served with it is a conversation starter. In the pantry, it keeps for a long time if stored in a dry place away from light; once opened, it should be refrigerated. 250 milliliters will last for months with one tablespoon per salad. It is not suitable for anyone who needs to avoid sulfites, and for anyone expecting a sugar-free dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlueberry, white wine vinegar, and plenty of sweetness, deep blue and thick – the crema from the Moselle that, for us, ranges from salad to vanilla ice cream.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548219941196,"sku":"046WAJ0003","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/blaubeer-crema-woo-eigen.png?v=1790954889"},{"product_id":"cranberry-crema","title":"Cranberry Cream","description":"\u003ch2\u003eWajos Cranberry Crema. Balsamic from Modena and cranberry juice, tart-sweet and thick – the dark red crema for cheese boards and robust salads.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Cranberry Crema\u003c\/strong\u003e is a thick vinegar preparation made from 39.5 percent Aceto Balsamico di Modena P.G.I. and 11.5 percent cranberry juice from concentrate, with 3 percent acidity, 250 ml from Dohr on the Moselle. Not a fruit syrup, not a clear berry vinegar, but a crema with the dark balsamic note and the tart side of the cranberry. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCranberry Crema by Wajos\u003c\/strong\u003e is the crema for people who find the Fig-Date version too sweet. Both come from the same line, both are thick and dark, and both drizzle out of the bottle in ribbons. But where the date is caramel-round, the cranberry remains tart – it has that slightly bitter, dry touch you know from cranberry juice. That is precisely why it works with things where sweet cremas fail: ripe cheese, game, a salad with bacon. It is very popular with us, and often the second bottle chosen after the first crema.\u003c\/p\u003e\n\n\u003ch3\u003eTart like cranberry, dark like balsamic, sweet in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is deep red-brown and thick, but slightly lighter than the date varieties. At the start is the balsamic from Modena, which makes up the largest part of the bottle at just under 40 percent. It tastes dark and vinous, with the familiar balsamic sweetness from grape must. Then comes the cranberry with 11.5 percent juice – berry-forward, yet tart rather than saccharine, with a lingering finish. The 3 percent acidity holds everything together and remains subtle on the nose.\u003c\/p\u003e\n\n\u003cp\u003eIt is still sweet, however: 58 grams of sugar per 100 milliliters, from sugar, glucose syrup, and the grape must in the balsamic. A teaspoon provides fruit, a tablespoon provides sweetness. This crema is not suitable for those looking for a tart, acid-forward berry vinegar for vinaigrettes. In that case, the \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e based on white wine vinegar with over 5 percent acidity is the right bottle. The crema contains natural flavoring and flavoring, as well as potassium metabisulfite as an antioxidant, i.e., sulfites. Both are stated on the label, and both should be mentioned.\u003c\/p\u003e\n\n\u003ch3\u003eOn cheese, with game, in winter salads, and over goat cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe cheese board is its home. A few ribbons of it next to a ripe mountain cheese, a blue cheese, or a Camembert replace the chutney and figs. The tart berry holds its own against strong cheese, where fig and date would become too soft. On baked goat cheese with walnuts and lamb's lettuce, it serves as both the dressing and the honey.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, it fits wherever lingonberries are usually served: a spoonful stirred into the sauce for venison, deer, duck, or goose just before serving. It adds fruit and color to red cabbage, and a sweet-tart counterpoint to roasted pumpkin or Brussels sprouts with bacon. On a winter salad with radicchio, orange, and nuts, it completely replaces the vinegar – just add olive oil and salt.\u003c\/p\u003e\n\n\u003cp\u003eAnd it works with grilled meat: a few drops on a steak or on pulled pork in a bun, paired with cheddar. Over vanilla ice cream or a panna cotta, it becomes a dessert with a tart edge. For children, the tart note is often too much – in that case, the \u003ca href=\"\/en\/products\/blaubeer-crema\"\u003eBlueberry Crema\u003c\/a\u003e remains the easier choice.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for cooking over a long period, for pickling, or for anything that requires a clear vinegar. The sugar will caramelize, and the fruit will vanish. Always add it at the very end, and in ribbons rather than puddles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Lamb's lettuce, fried bacon bits, walnuts, one tablespoon of crema, and two tablespoons of good olive oil. That is the salad that is on our table from November to February, and the vinegar bottle stays in the cupboard.\u003c\/p\u003e\n\n\u003ch3\u003eA crema from a winegrowing family on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle, and the road there leads through a winery. The Oster family has been making wine in Ediger-Eller for 15 generations, and the letters of the company name stand for Walter Josef Oster, the founder of this wine dynasty. Walter Oster started with liqueurs in the 1980s alongside the winery. His son Peter Oster and Ulf Schwichtenberg built the Wajos brand from it starting in the 2000s – the first store opened in Trier in 2008, and today there are stores all over Germany and over 80 employees in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eIt makes sense for a winegrowing family to become a vinegar manufactory. Anyone who understands wine understands wine vinegar, and balsamic from Modena consists essentially of exactly that: wine vinegar and boiled-down grape must. For the cremas, fruit is added as juice or syrup, and the whole mixture is adjusted to be thick and sweet. Wajos carries around 900 items, most of which are produced in Dohr and tested in their own laboratory. The cranberry variety is a bestseller in the Wajos kitchen range – and for us, it is the third most popular crema after Fig-Date and Mango.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for cheese lovers and the Advent table\u003c\/h3\u003e\n\n\u003cp\u003eCranberry Crema is the bottle for everyone who already has a sweet crema in the cupboard and now wants the tart side. Those who think of fig mustard when it comes to cheese and lingonberries when it comes to game will find both in one bottle here. As a gift, it is perfect for people who enjoy eating cheese – in a package with the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, you have covered both the sweet and the tart direction. You can find the entire crema range on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a dry place away from light, the bottle lasts a long time; once opened, it stays good in the refrigerator for months. 250 milliliters are enough to last through the entire winter with one tablespoon per salad. It is not suitable for those who expect primarily sweetness from a crema – the cranberry remains tart, and that is intentional.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBalsamic from Modena and tart cranberry, thick-bodied from the Moselle – the crema for cheese, game, and winter salad that can do more than just be sweet.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548220039500,"sku":"046WAJ0004","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cranberry-crema-woo-eigen.png?v=1790954896"},{"product_id":"dattel-speck-crema","title":"Date and Bacon Spread","description":"\u003ch2\u003eWajos Date-Bacon Crema. Date syrup, Balsamic vinegar from Modena and bacon – the dark, sweet-smoky crema for lamb's lettuce, tapas platters, and roast gravy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Date-Bacon Crema\u003c\/strong\u003e is a thick vinegar preparation made from 50 percent date syrup and 17.6 percent Aceto Balsamico di Modena P.G.I., with bacon extract and 3 percent acidity, 250 ml from Dohr on the Moselle. This is not a balsamic for cooking, not a vegan fruit crema, and not vinegar with bacon bits, but a crema for drizzling – as sweet as a date, as smoky as bacon, with a subtle acidity at the end.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDate-Bacon Crema from Wajos\u003c\/strong\u003e is bacon-wrapped dates, just in a bottle. It’s Friday night, the tapas platter is on the table: Manchego, olives, a few slices of chorizo, bread. Instead of wrapping dates in bacon and popping them in the oven, you drizzle the crema in thin threads over cheese and bread – and it tastes exactly like it. For us, it’s the savory choice among the cremas, the bottle for those who find fig and mango too mild. One spoonful is enough to make a salad taste like a Sunday.\u003c\/p\u003e\n\n\u003ch3\u003eSweet first, then smoke and bacon, the acidity comes last\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is dark brown, thick, and pours slowly from the bottle. The date leads the way: date syrup makes up half of the bottle and provides a deep, caramel-like sweetness. Behind it comes the bacon – as an extract rather than bits – smoky and savory, so the sweetness remains robust. The balsamic from Modena with its three percent acidity finishes it off and keeps everything in balance: it tastes like a dressing, not a syrup.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: it contains 61 grams of sugar per 100 milliliters, from date syrup, beet syrup, and sugar. A tablespoon over a salad is the right dose; any more becomes too sweet. In addition to the bacon extract, the crema contains natural flavorings and, like every balsamic, sulfites. Because of the bacon, it is not suitable for vegetarians and vegans.\u003c\/p\u003e\n\n\u003cp\u003eFor anyone wanting a pure, sweet fruit crema, this is not the right choice – in that case, the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e is the right bottle, with the same date base but bacon-free. Those expecting the tart, woody tone of a long-aged balsamic will search in vain here: the crema is a preparation, and the fruit dictates the taste.\u003c\/p\u003e\n\n\u003ch3\u003eOver lamb's lettuce with feta, for the tapas platter, and in dark sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe salad it was made for is lamb's lettuce with feta. Leaves, olive oil, salt, crumbled feta on top, and the crema drizzled over it – no need for extra vinegar or honey. With roasted walnuts and a few bacon cubes from the pan, it turns into a dinner. It also pairs well with potato salad with bacon and onions, arugula with pear and blue cheese, or a lukewarm lentil salad.\u003c\/p\u003e\n\n\u003cp\u003eOn a tapas platter, it takes on the role of chutney: a few drops on Manchego, on goat cheese, or on bread with cream cheese. For baked Camembert, it replaces the dollop of cranberry sauce, with more depth. And on a slice of buttered bread with mountain cheese, it’s exactly what was missing in the evening.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, it unfolds in dark sauces: a tablespoon in the gravy for roast pork, beef, game, or in red cabbage just before serving. It glazes Brussels sprouts, carrots, or pumpkin from the oven if you add it in the last few minutes. In a lentil stew or goulash soup, a spoonful rounds off the acidity, and the date remains undetected – only the sauce is suddenly better.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for pickling, for cucumber salad, or anywhere a clear, acidity-forward vinegar is needed. It also doesn't tolerate long cooking times well: the sugar caramelizes and the aroma is lost. Always add it at the end so the fruitiness remains.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of Date-Bacon Crema, three tablespoons of \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Infused Oil\u003c\/a\u003e, salt, and pepper – the perfect dressing for the lukewarm potato salad with bacon that we bring to grill parties.\u003c\/p\u003e\n\n\u003ch3\u003eA crema from a house that started with wine\u003c\/h3\u003e\n\n\u003cp\u003eThe crema comes from Dohr near Cochem on the Moselle, where Wajos produces most of its approximately 900 items itself. The name is an abbreviation: Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been making wine for 15 generations. In the 1980s, he set up a liqueur manufactory next to the winery, and from the 2000s, his son Peter Oster and his business partner Ulf Schwichtenberg turned this into the Wajos brand.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who makes wine knows vinegar – it is the other side of the same grape. The cremas at Wajos were developed from this: fruit vinegar preparations with a balsamic base, thick-bodied, in over a dozen varieties, and this one is the variety with the savory note. Today, over 80 people work in Dohr, the first own store opened in 2008 in Trier, and there are now Wajos shops all over Germany. An in-house laboratory tests the products before they are bottled – a family business that prefers to \"work in a controlled, smaller way\" rather than doing everything that would be possible.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for anyone who only likes sweetness with a savory edge\u003c\/h3\u003e\n\n\u003cp\u003eThe Date-Bacon Crema is the second bottle you’ll want once you already have a Wajos crema on your shelf. It is the savory variation for people who like Fig-Date but want something bolder for their cheese. If you prefer sour and fruity over sweet and smoky, you are better off with the \u003ca href=\"\/en\/products\/cranberry-crema\"\u003eCranberry Crema\u003c\/a\u003e. You can find all cremas on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who host tapas nights or build cheese platters – a bottle that stays on the table and, once opened, keeps for months when stored in a cool, dark place. 250 ml will last through the winter at one spoonful per salad. It is not suitable for vegetarians, vegans, or anyone looking for a low-sugar dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDate, balsamic from Modena, and a touch of bacon – the savory crema from the Moselle for lamb's lettuce, cheese, and your Sunday roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548220072268,"sku":"046WAJ0007","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dattel-speck-crema-woo-eigen.png?v=1790954902"},{"product_id":"feige-dattel-crema-32200322571","title":"Fig-Date Cream","description":"\u003ch2\u003eWajos Fig-Date Crema. Date syrup and balsamic vinegar from Modena, thick and sweet – the crema that turns any salad into a gourmet dish.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Fig-Date Crema\u003c\/strong\u003e is a thick vinegar preparation made from 50 percent date syrup, 17 percent Aceto Balsamico di Modena P.G.I., and fig juice, with 3 percent acidity, 250 ml from Dohr on the Moselle. Not a vinegar for pickling, not a balsamic for cooking, but a crema for drizzling – sweet, fruity, with a subtle note of acidity at the end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFig-Date Crema from Wajos\u003c\/strong\u003e is the bottle that has been our top seller for years—ordered more frequently than any other Wajos product. The reason is simple: it turns a salad with oil and salt into a proper dish, a cheese board into a dinner, and a roast gravy into one that people ask about. One spoonful is enough, and you will taste date, fig, and balsamic in that order.\u003c\/p\u003e\n\n\u003ch3\u003eSweet as a date, fruity as a fig, acidic only at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is dark brown, almost black, and so thick that it flows in ribbons from the bottle. First comes the date: the deep, caramel sweetness of date syrup, which makes up half the bottle. Then the fig, fruity and slightly lighter. And only at the end does the balsamic from Modena arrive with its acidity – three percent, just enough to ensure it passes as a dressing rather than a syrup.\u003c\/p\u003e\n\n\u003cp\u003eThis is the difference from a classic balsamic: the crema is a preparation, something different from an aged vinegar. Anyone looking for the tart, woody tone of a true Aceto Balsamico Tradizionale needs a different bottle—this one was made for something else. It is the sweet, uncomplicated version that even people who usually avoid vinegar will enjoy.\u003c\/p\u003e\n\n\u003cp\u003eAnd it is sweet: 57 grams of sugar per 100 milliliters, from date syrup, beet syrup, and sugar. One tablespoon over a salad is the right dose; half the bottle would be too much. For anyone looking for a low-sugar dressing, this crema is not suitable—a classic wine vinegar would be a better choice. The crema also contains flavoring, like almost all fruit cremas of this type.\u003c\/p\u003e\n\n\u003ch3\u003eFor salad, cheese, goat cheese, and dark sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe classic application is salad: arugula, lamb's lettuce, or leaf lettuce, a good olive oil, salt, and the crema drizzled over it in ribbons. You can skip the vinegar, mustard, and honey – the crema provides sweetness and acidity at the same time. With walnuts, pear, and goat cheese, it becomes a salad that stands as a main course.\u003c\/p\u003e\n\n\u003cp\u003eWith cheese, it acts as a chutney in a bottle: a few drops on goat cheese, Camembert, Brie, or a robust mountain cheese. On baked goat cheese with honey, it replaces the honey. And on a cheese platter served with wine, it takes the place of what would otherwise be fig mustard.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, it fits perfectly in dark sauces: a tablespoon in the gravy for beef, venison, or duck—the date provides depth, the fig adds fruit, and the balsamic rounds it all off. Added to a pan with Brussels sprouts, carrots, or beets shortly before serving, it glazes the vegetables. And over vanilla ice cream or strawberries, it is the perfect dessert for people who know about balsamic on strawberries and want more sweetness.\u003c\/p\u003e\n\n\u003cp\u003eA trick for those in a hurry: shake the crema with a little olive oil in a screw-top jar; the dressing will emulsify and coat the leaves as a film instead of running in ribbons. For children, it is often the reason they eat their salad at all—the sweetness wins them over where vinegar would deter them. And on a Caprese with tomato and mozzarella, it replaces balsamic, with significantly more fruitiness.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for pickling, deglazing in large quantities, or anywhere a clear, acid-forward vinegar is required—such as cucumber salad. It does not handle long cooking well: the sugar caramelizes, and the fruit notes are lost. Always add it at the very end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of crema, three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003elemon olive oil\u003c\/a\u003e, and salt – the dressing we recommend most often for salads with goat cheese and nuts.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Dohr on the Moselle, from a family of winemakers\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a specialty gourmet producer in Dohr near Cochem on the Moselle, which grew out of the Oster family winery in Ediger-Eller. The name stands for Walter Josef Oster, the founder of the winemaking dynasty that has been producing wine for 15 generations. In the 1980s, Walter Oster founded a liqueur distillery, and from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand—with its own production facility in Dohr, over 80 employees, and its own stores.\u003c\/p\u003e\n\n\u003cp\u003eThe cremas are the core of the Wajos range: fruit vinegar preparations based on Aceto Balsamico di Modena, thick and sweet, in over a dozen varieties. The Fig-Date Crema is their best-seller—listed as a top product at Wajos itself. It is manufactured in Dohr, where the products are tested in their own laboratory before they go into the bottle.\u003c\/p\u003e\n\n\u003cp\u003eIt makes sense that a winemaking family knows how to handle vinegar: vinegar is wine that has continued to evolve. At Wajos, every crema starts with a balsamic, and the fruit is added in the form of syrup or juice, supplemented with flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema to start with and keep in stock\u003c\/h3\u003e\n\n\u003cp\u003eThe Fig-Date Crema is the bottle you should start with at Wajos if you are not yet familiar with their cremas: the round, sweet, uncomplicated variety that works equally well on salad and cheese. If you want more after that, you will find a fruity, bright variety in the \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e and a savory option in the \u003ca href=\"\/en\/products\/dattel-speck-crema\"\u003eDate-Bacon Crema\u003c\/a\u003e. All cremas can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the bottle keeps for a long time in your pantry, and once opened, it lasts for months in the refrigerator—250 ml lasts about a quarter of a year at one tablespoon per salad. As a gift, it is the perfect souvenir for people who enjoy eating salad but always use the same vinegar: a bottle that stands out on the kitchen shelf and stays within reach after the first salad.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDate, fig, balsamic from Modena – drizzled in ribbons over salad and cheese, the crema from the Moselle that has surpassed all the others for us.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221743436,"sku":"046WAJ0001","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/feige-dattel-crema-32200322571-freisteller-v3.png?v=1791185687"},{"product_id":"mango-crema","title":"Mango Cream","description":"\u003ch2\u003eWajos Mango Crema. Mango pulp in spirit vinegar, thick and fruity – the light crema for green salad, prawns, and anything that should taste like summer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mango Crema\u003c\/strong\u003e is a thick vinegar preparation made from 29 percent mango pulp on a base of spirit vinegar, with 4 percent acidity, 250 ml from Dohr on the Moselle. Not a balsamic, not a clear fruit vinegar, not syrup for lemonade, but a yellow crema for drizzling – mango first, the acidity only at the end.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Crema by Wajos\u003c\/strong\u003e is a staple in our kitchen, right behind the Fig-Date Crema – and in summer, it catches up. Saturday lunchtime, the kids are hungry: a green salad, a few strips of pan-fried chicken, cucumber, bell pepper. Oil and salt on top, then the crema in drizzles – and the salad tastes of mango, even though the only mango in the house is in the bottle. That is exactly what the bottle is made for: the days when a dressing needs to be quick but still taste like something.\u003c\/p\u003e\n\n\u003ch3\u003eMango up front, a light acidity at the back – and fruit instead of balsamic depth\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is sunny yellow and thick; it flows from the bottle in ribbons. First comes the mango: ripe, sweet, with the slightly resinous note that mango pulp has. Then the spirit vinegar, clear and neutral, which with its 4 percent acidity provides a kick at the end. That’s it – and that is the point. The dark, woody depth of balsamic-based cremas is missing in the Mango Crema. It is brighter, lighter, and tastes of fruit rather than barrels.\u003c\/p\u003e\n\n\u003cp\u003eIt is definitely sweet: 54 grams of sugar per 100 milliliters, from invert sugar syrup and mango pulp. A tablespoon over a salad is enough; half a bottle would be too much. For those who want a dry, acidity-focused dressing, this crema is not suitable – in that case, the \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e with 5.3 percent acidity is the clearer choice. The crema contains natural flavoring, a coloring food made from safflower and lemon for the yellow color, and sulfites as an antioxidant. That needs to be said before the bottle ends up on the shelf.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eOver green salad, prawns, coconut rice, and vanilla ice cream\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is green salad with something savory on top: chicken, turkey strips, fried halloumi. Olive oil, salt, the crema in drizzles – you can leave out the vinegar and honey, as the crema brings both. With avocado, cucumber, and toasted cashews, it turns into a salad that passes for dinner.\u003c\/p\u003e\n\n\u003cp\u003eFor everything that comes out of the wok, it is the trick: a spoonful over prawns just before serving, a spoonful over fried vegetables with coconut rice, a few drops on spring rolls instead of store-bought sweet-and-sour sauce. Mango goes well with chili, cilantro, lime, and ginger – the crema fits in where balsamic would be out of place.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, it goes well with cream cheese, fresh goat cheese, and mild semi-hard cheese, rather than blue cheese. And for dessert: over vanilla ice cream, yogurt with muesli, or fruit salad with strawberries – it replaces the syrup and provides the acidity that keeps the whole thing fresh. Dried mango with a few drops of crema is a snack that no one in our house will give up anymore.\u003c\/p\u003e\n\n\u003cp\u003eThe crema is not suitable for marinating, deglazing roasts, or for anything that cooks for a long time: the sugar caramelizes, and the fruit disappears. Always add it at the very end, never into the pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of crema, three tablespoons of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, a pinch of salt, a little chili – the dressing for salads with chicken, prawns, or avocado.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Dohr on the Moselle, where cremas are the core business\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle, and the name is an acronym. It stands for Walter Josef Oster, the founder of a winemaking family in Ediger-Eller that has been making wine for 15 generations. In the 1980s, Walter Oster opened a liqueur manufactory next to the winery. His son Peter Oster and Ulf Schwichtenberg built the Wajos brand from it starting in the 2000s – the first store in Trier in 2008, today stores throughout Germany and over 80 people in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eThe cremas are the heart of the assortment: thick fruit vinegar preparations in a dozen varieties, most of them based on balsamic. The mango variety is the exception, as it is based on spirit vinegar – bright, neutral, so that the mango takes precedence over the vinegar. For a winemaking family, vinegar is a familiar craft; vinegar is wine that has gone one step further.\u003c\/p\u003e\n\n\u003cp\u003eWajos carries around 900 items, most of them made in Dohr itself, and every batch goes through their own laboratory before it is bottled. The family business calls its principle \"working in a controlled small-scale manner\" – better to have fewer varieties that are right than to jump on every trend.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for summer and for people who find balsamic too heavy\u003c\/h3\u003e\n\n\u003cp\u003eMango Crema is the bottle you buy when the Fig-Date Crema is too dark and too heavy for summer. It is the light variety on the Wajos shelf – fruity, light, uncomplicated – and often the first crema that children willingly put on their salad. Those who want more after that will find a second light variety in the \u003ca href=\"\/en\/products\/pfirsich-maracuja-crema\"\u003ePeach-Passion Fruit Crema\u003c\/a\u003e and the dark, date-sweet one in the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e. All varieties are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect thing to bring to a barbecue party: a bottle that stands on the buffet next to the salad and is empty by the end of the evening. Once opened, it lasts for months in the refrigerator; 250 ml is enough to last through the whole summer at one tablespoon per salad. It is not suitable for people who avoid sulfites – that is stated clearly enough on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMango on spirit vinegar, yellow and thick – the crema from the Moselle that turns a salad with chicken into a summer meal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221776204,"sku":"046WAJ0002","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-crema-woo-eigen.png?v=1790954909"},{"product_id":"pfirsich-maracuja-crema","title":"Peach-Passion Fruit Crema","description":"\u003ch2\u003eWajos Peach-Passion Fruit Crema. Peach juice and passion fruit on white wine vinegar, mild with 3 percent acidity – the summer crema for leaf salad, chicken, and a glass of mineral water.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Peach-Passion Fruit Crema\u003c\/strong\u003e is a sweet vinegar preparation based on white wine vinegar with 21.5 percent peach juice and 4.4 percent passion fruit juice from concentrate, 3 percent acidity, 250 ml, from Dohr on the Moselle. Not a balsamic, not a clear fruit vinegar for pickling, not a crema for dark sauces – but a sweet, light fruit crema for drizzling. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach-Passion Fruit Crema by Wajos\u003c\/strong\u003e is the answer to a question we are often asked: Which crema should I use besides the Fig-Date one? The \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e is dark, thick, and caramelly, made for cheese and roasted sauces. The Peach-Passion Fruit Crema is its counterpart: based on white wine vinegar instead of balsamic, with peach instead of date, lighter and brighter in taste. It is ordered from us often – mostly by people who are looking for something fresh in the summer for salad with chicken or goat cheese. If you have both bottles on the shelf, you have one crema for winter and one for summer.\u003c\/p\u003e\n\n\u003ch3\u003eFirst peach, then passion fruit, the acidity remains subtle\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is peach: ripe, juicy, sweet, like canned fruit from a jar. Good a fifth of the bottle is peach juice from concentrate, and that is what you taste first. The passion fruit comes afterward, with 4.4 percent significantly less, but it gives the crema that acidic-exotic note that would make pure peach boring. Only at the very end does the white wine vinegar with 3 percent acidity make itself felt. This is mild enough that children will accept the crema on salad, yet enough that it becomes a dressing rather than a fruit syrup.\u003c\/p\u003e\n\n\u003cp\u003eIt is sweet, that is part of it: sugar is at the top of the ingredients list, followed by glucose syrup, together 45 grams of sugar per 100 milliliters. That is why you should dose it like a dessert topping, a tablespoon per salad bowl rather than like vinegar. The fruit note is supported by natural flavorings, and it contains potassium metabisulfite as an antioxidant – the crema therefore contains sulfites. For those looking for a dry, acidity-focused dressing, this crema is not suitable. In that case, the \u003ca href=\"\/en\/products\/mango-crema\"\u003eMango Crema\u003c\/a\u003e with 4 percent acidity is the bolder choice, or a clear wine vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eOn salad with chicken, over fruit, and in mineral water\u003c\/h3\u003e\n\n\u003cp\u003eSummer salad is its home: leaf salad, fried chicken breast strips, a few tomatoes, good olive oil, salt, and the crema drizzled over the top. Honey and mustard stay in the cupboard – sweetness and acidity come from the bottle. It works just as well with feta or fresh goat cheese, with melon and arugula, or with a pasta salad that would otherwise just taste like mayonnaise. Two tablespoons of crema, three tablespoons of oil, a pinch of salt, shaken in a jar – and the dressing for four portions is ready.\u003c\/p\u003e\n\n\u003cp\u003eOver fruit, it is what a spoonful of sugar used to be: over strawberries, melon, fruit salad, or yogurt with muesli on Sunday morning. Over vanilla ice cream or panna cotta, it provides a fruit sauce with a hint of acidity that makes the dessert less heavy. And in mineral water – a teaspoon in a large glass, with ice and a mint leaf – it becomes a fruit spritzer that is non-alcoholic and makes juice unnecessary.\u003c\/p\u003e\n\n\u003cp\u003eIt also goes well with chicken and fish when warm, but only at the end: a tablespoon in the pan drippings, briefly brought to a boil, then poured over the meat. The same applies to pork tenderloin and shrimp. It is less suitable for marinating for hours, as the sugar quickly turns black when grilling. And with robust meat – beef, game, lamb – it cannot compete; the fruit is too delicate for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Peach-Passion Fruit Crema with the \u003ca href=\"\/en\/products\/gartenkraeuter-oel-250-ml\"\u003eGarden Herb Oil\u003c\/a\u003e from Wajos, two to three, plus salt – the summer dressing we recommend for salad with grilled chicken breast.\u003c\/p\u003e\n\n\u003ch3\u003eA crema based on white wine vinegar from a family that comes from wine\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that white wine vinegar is the base for the fruit fits the origin of the bottle. Wajos is located in Dohr near Cochem on the Moselle, and the family behind it has been making wine in Ediger-Eller for 15 generations. The name is an acronym: Walter Josef Oster, the winemaker who opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg built the Wajos brand from this starting in the 2000s – the first store of their own in Trier in 2008, today stores throughout Germany and over 80 employees in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eThe cremas are among the products that Wajos produces there itself, and every batch goes through their own laboratory before being bottled. The assortment ranges from dark balsamic cremas to the light varieties based on white wine vinegar, to which this one belongs. Anyone who knows what a Riesling tastes like understands why a winery prefers a light wine vinegar for its fruit crema over a dark one: The fruit remains visible, and the acidity comes from the wine rather than the barrel.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for summer and for people who find balsamic too heavy\u003c\/h3\u003e\n\n\u003cp\u003eIf someone says that balsamic is too heavy for them, this is the bottle we recommend. Light, fruity, sweet, free from the dark tone. It is the second crema after the Fig-Date one that we place alongside it when someone is looking for something for the summer. Those who want it even fruitier will find the berry version in the \u003ca href=\"\/en\/products\/erdbeer-rhabarber-crema\"\u003eStrawberry Rhubarb Crema\u003c\/a\u003e; all varieties are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is suitable for people who like to eat salad and have never changed their vinegar – together with a flavored oil, it makes a dressing package. Unopened and stored in a cool, dark place, it lasts a long time; once opened, it belongs in the refrigerator and, at one tablespoon per salad, is a few months' supply. The crema is not suitable for pickling vegetables or for cucumber salad, which requires a clear vinegar – there, the fruit becomes a distraction.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePeach, passion fruit, white wine vinegar – the light crema from the Moselle for summer salads, fruit, and a glass of water with ice.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221808972,"sku":"046WAJ0006","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pfirsich-maracuja-crema-woo-eigen.png?v=1790954915"},{"product_id":"basilikum-auf-olivenoel-250-ml","title":"Basil infused olive oil 250 ml","description":"\u003ch2\u003eWajos Basil Olive Oil. 99 percent extra virgin olive oil from Spain with basil – the seasoning oil for tomatoes, pizza, and pasta that tastes like summer all year round.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Basil Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain with natural basil aroma, 250 ml from Dohr on the Moselle. Not a pesto, not a frying oil, not an herb oil with leaves in the bottle – but a clear seasoning oil for drizzling that tastes of fresh basil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Olive Oil by Wajos\u003c\/strong\u003e solves a problem familiar to anyone with a basil plant on their windowsill: the pot is lush in July, dead in November, and the leaves from the pack turn black after two days. This oil tastes the same every day of the year – like green, peppery basil over tomatoes, mozzarella, and pasta. For us, it is the second most popular seasoning oil after lemon, and it is listed as a bestseller in the kitchen at Wajos itself. Pesto and fresh basil pots remain what they are – this oil fills the gap for the moments when you have neither.\u003c\/p\u003e\n\n\u003ch3\u003eGreen and peppery like fresh basil, with mild olive oil underneath\u003c\/h3\u003e\n\n\u003cp\u003eAs soon as you open the bottle, the oil smells like crushed basil leaves – green, slightly peppery, and a little sweet. On the palate, you first taste the herb, then the olive oil: an extra virgin olive oil from Spain, mild and rounded, free from the bitterness and sharpness found in the finish of some Tuscan oils. This is intentional, as a strong oil would overpower the basil. This way, the herb stays at the forefront and the oil remains in the background.\u003c\/p\u003e\n\n\u003cp\u003eHonestly: there are no leaves in the bottle. The flavor comes from natural basil aroma and another natural aroma, dissolved in 99 percent olive oil. This has an advantage – the oil remains clear, free from plant particles that could turn rancid, and tastes as good in the last week as it did in the first. And it has its limits: anyone expecting the bitter compounds and green color of basil crushed in a mortar will not find it here. For those who want an oil with visible herb pieces or a pure, unflavored olive oil, this seasoning oil is not suitable – in that case, the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e from Wajos is the right bottle.\u003c\/p\u003e\n\n\u003ch3\u003eOver tomatoes, on pizza, in pasta – always at the very end\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is Caprese: tomatoes, mozzarella, salt, pepper, and instead of three wilted leaves from a pack, a tablespoon of this oil. The same applies to bruschetta with diced tomatoes and garlic, toasted white bread, or a bowl of olives and antipasti. On pizza, it goes on after baking instead of before – a spoonful over a hot Margherita, and the scent of basil rises, whereas every leaf would have burned in the oven.\u003c\/p\u003e\n\n\u003cp\u003eIn pasta, it replaces a quick pesto: drain the spaghetti, add two tablespoons of oil, grated Parmesan, salt, pepper, cherry tomatoes – ready in ten minutes, and the kids will eat it. With zucchini, eggplant, or grilled vegetables, it works as a marinade after grilling: vegetables hot off the grate, oil drizzled over, let it soak in for half an hour. In salad dressings, it belongs with anything containing tomato, cucumber, or mozzarella, and with potato salad with arugula.\u003c\/p\u003e\n\n\u003cp\u003eIt is not well-suited for frying. Over high heat, the basil notes evaporate, leaving only ordinary olive oil – a waste. It also gets lost in soups and braised dishes; there, only add a spoonful to the plate when serving. And it pairs less well with sweets or fish with butter-lemon than the lemon oil does. One to two tablespoons is a portion, and the bottle lasts about a month with daily use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Basil Olive Oil, two tablespoons of \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, salt – the dressing for leaf salad with tomatoes that we recommend most often for this oil.\u003c\/p\u003e\n\n\u003ch3\u003eA seasoning oil from Dohr, where almost everything is made in-house\u003c\/h3\u003e\n\n\u003cp\u003eWajos manufactures most of its approximately 900 items in-house in Dohr near Cochem on the Moselle, including the seasoning oils. The olive oil comes from Spain, while preparation and bottling take place on the Moselle, and every batch is tested in their own lab. The name stands for the initials of Walter Josef Oster, the winemaker from Ediger-Eller whose family has been making wine for 15 generations. He started with liqueur in the 1980s; his son Peter Oster and Ulf Schwichtenberg built it into a brand with over 80 employees and their own stores throughout Germany starting in the 2000s.\u003c\/p\u003e\n\n\u003cp\u003eThe family business's motto is \"controlled small-scale work\": better an oil bottled in your own facility than one produced somewhere on commission. For a seasoning oil, this means: the same base as the house EVOO, the same lab, and an aroma balanced to complement rather than overwhelm the olive oil. Anyone coming from viticulture knows how much a tenth of a percent matters.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for tomato season and for people who can't keep a basil plant alive\u003c\/h3\u003e\n\n\u003cp\u003eBasil Olive Oil is the oil we recommend when someone enjoys cooking Mediterranean dishes but dislikes buying and throwing away herbs. It sits on our shelves next to \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e for fish and salad and \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic Olive Oil\u003c\/a\u003e for bread and frying – the three of them cover most evenings. All seasoning oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bottle suits people who love Italy and like to be finished in the kitchen quickly, preferably along with breadsticks or a pasta sauce. Store in a dry, cool, and dark place; the refrigerator is off-limits – olive oil will flocculate there. The oil is not suitable for those looking for a cold-pressed herb oil with real leaves or an oil for high-heat searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBasil and mild olive oil from Spain, bottled on the Moselle – the seasoning oil that makes tomatoes taste like August all year round.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221907276,"sku":"045WAJ0002","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-auf-olivenoel-250-ml-woo-eigen.png?v=1790954921"},{"product_id":"gartenkraeuter-oel-250-ml","title":"Garden herb oil 250 ml","description":"\u003ch2\u003eWajos Garden Herb Oil. Extra virgin olive oil from Spain with a herbal note, mild and aromatic – the seasoning oil for dressing, bread, and mayonnaise.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Garden Herb Oil\u003c\/strong\u003e is an olive oil preparation consisting of 99 percent extra virgin olive oil from Spain with natural flavorings, 250 ml from Dohr on the Moselle. Not an oil with herbs floating in the bottle, not a frying oil, not a herb pesto, but a mild olive oil that tastes of garden herbs and can be dosed drop by drop. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarden Herb Oil by Wajos\u003c\/strong\u003e solves a problem every kitchen knows: the fresh herbs have wilted again. The bunch of parsley survived three days in the fridge, the chives only one. The oil sits right next to them and, on day 90, is just as flavorful as on day one. It is frequently ordered from us, mostly by people who had it in a dressing once and then wanted it for themselves. It is the oil that turns vinegar, salt, and lettuce into a dressing, without the need for chopping herbs.\u003c\/p\u003e\n\n\u003ch3\u003eMild olive oil, topped with herbs – aromatic rather than sharp\u003c\/h3\u003e\n\n\u003cp\u003eThe base is an extra virgin olive oil from Spain, soft and free from the peppery sharpness of some other olive oils. Over this lies a herbal note reminiscent of parsley, chives, and a hint of celery – green, aromatic, and mild. The oil smells of freshly cut herbs and tastes rounder than a pure olive oil. The herbal tone is distinct but remains balanced: a salad tastes like herbs rather than oil afterwards.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: You will look in vain for visible herbs in the bottle. The taste comes from natural aromas, including celery – an exclusion criterion for anyone with a celery allergy. The olive oil makes up 99 percent, the aroma the rest. In return, the oil remains clear, free of sediment, and lasts longer than an oil with steeped herbs.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the strong, bitter tone of a young olive oil, the Garden Herb Oil is not suitable – in that case, the pure \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e by Wajos is the right bottle. And for anyone needing an oil for high-heat searing, choose a neutral oil: the herbal note cannot handle much heat.\u003c\/p\u003e\n\n\u003ch3\u003eOver salad, bread, potatoes, and in mayonnaise\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is for dressing: three tablespoons of oil, one tablespoon of wine vinegar or fruit vinegar, salt, pepper, done. Mustard and chopping herbs are no longer necessary. On lettuce, tomato salad, cucumber salad, or a potato salad with broth, it is the missing ingredient when you have run out of fresh herbs. Combined with a sweet fruit vinegar, it makes a dressing that even children like.\u003c\/p\u003e\n\n\u003cp\u003eOn toasted bread, it replaces herb butter: toast white bread, drizzle with oil, add a few salt flakes, a halved tomato for rubbing – and breakfast in summer is ready. Drizzled over boiled potatoes, baked potatoes, or simple scrambled eggs, it provides the herbs that would otherwise need to be chopped. And in homemade mayonnaise – stir the oil slowly into egg yolk, mustard, and lemon juice – it is a shortcut to herb mayonnaise; the bottle does the chopping for you.\u003c\/p\u003e\n\n\u003cp\u003eIt works well warm as a finishing touch: over grilled vegetables, steamed fish, pan-fried chicken breast, or vegetable soup, right before serving. A spoonful over pasta with Parmesan and pepper makes a dinner in ten minutes, and a spoonful stirred into quark turns boiled potatoes into a complete meal. Stirred into a tomato sauce at the end, it also provides the herbal note usually delivered by fresh basil.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for deep-frying, high-heat searing, or long-simmered dishes – the herbal note evaporates with heat, and the olive oil alone would be too precious for that. Always use it cold or as a finishing touch, and use it sparingly: one tablespoon is enough for a salad for four.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Garden Herb Oil, one tablespoon of \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e, salt – the dressing we recommend for lettuce with goat cheese and nuts.\u003c\/p\u003e\n\n\u003ch3\u003eAn oil from Spain, bottled and tested on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufactory in Dohr near Cochem on the Moselle, with roots in a winemaking family. The Osters have been making wine in Ediger-Eller for 15 generations, and Walter Josef Oster – the name Wajos is built from his initials – began with liqueurs in the 1980s. From the 2000s, his son Peter Oster and Ulf Schwichtenberg turned the small manufactory next to the winery into the Wajos brand, with its own stores since 2008 and today over 80 employees.\u003c\/p\u003e\n\n\u003cp\u003eVines grow on the Moselle instead of olive trees, so the oil comes from Spain. The preparation with the herbal note and the testing in their own laboratory are carried out at Wajos in Dohr, where most of the approximately 900 items are produced. The refined oils are, alongside the cremas, the second large category at Wajos – lemon, garlic, basil, truffle, and precisely garden herbs, all based on the same olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for people who eat salad but rarely buy herbs\u003c\/h3\u003e\n\n\u003cp\u003eThe herb oil is the bottle for everyone who eats salad often but rarely has fresh herbs at home. It is the most versatile of the refined Wajos oils because it goes with almost everything that comes from the garden. If you like it citrus-fresh, take \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e; for something stronger, choose \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic Olive Oil\u003c\/a\u003e. All oils and cremas can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore it in a dry place, protected from heat and light, outside the refrigerator – olive oil will flocculate in the cold. With one tablespoon per salad, 250 ml will last for a few weeks of daily use. As a gift, it is a perfect souvenir for a barbecue or paired with a crema as a dressing set. It is not suitable for those who must avoid celery or for those who expect an oil with visible herbs in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain with garden herbs, refined on the Moselle – the seasoning oil that turns vinegar and salt into a dressing when the herbs have already wilted.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221972812,"sku":"045WAJ0004","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gartenkraeuter-oel-250-ml-woo-eigen.png?v=1790954928"},{"product_id":"knoblauch-auf-olivenoel-250ml","title":"Garlic infused olive oil 250ml","description":"\u003ch2\u003eWajos Garlic on Olive Oil. 99 percent extra virgin olive oil from Spain and garlic oil, bold and without peeling – the seasoning oil for bread, pizza, and everything off the grill.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Garlic on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain and garlic oil, 250 ml from Dohr on the Moselle. Not an oil with cloves inside, not a frying oil for a hot pan, not a mild salad oil, but a seasoning oil with distinct garlic that you drizzle over your food at the very end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarlic on Olive Oil by Wajos\u003c\/strong\u003e solves a problem that arises in every kitchen every evening: the garlic has to be peeled, chopped, and added to the pan at exactly the right moment, or else it burns and turns bitter. Your fingers smell until the next morning, and if you only need a hint, half a clove is left over. With this bottle, the garlic is already in the oil—consistent, easy to dose, and your cutting board and knife stay in the drawer. A teaspoon over the finished dish makes it taste as if someone has just sautéed a fresh clove. We get regular orders for this oil, almost always together with a Crema or a second seasoning oil.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic that tastes like garlic, on an olive oil with its own fruitiness\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is golden-green like a fine olive oil and smells immediately of garlic upon opening—round rather than sharp and raw, like garlic that has been briefly infused in oil. On the palate, the olive oil’s own fruitiness comes first, then the garlic, which lingers for a long time. 99 percent of the bottle is extra virgin olive oil from Spain, with the rest being garlic oil. There are no pieces, cloves, or sediment—the aroma is in the oil itself. That’s why the last spoonful tastes like the first.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is bold. Anyone drizzling it over bread will taste garlic—distinctly more than just a hint. It is not suitable for those who only want a subtle whisper of flavor or are looking for an oil with visible herbs—in that case, the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil on Olive Oil\u003c\/a\u003e is a better fit, as it is softer and greener. And it is an oil: 91 grams of fat per 100 milliliters, like any olive oil. A teaspoon seasons; a tablespoon dominates.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, pizza, grilled vegetables, and in quick pasta dishes\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest application is bread: toast a slice, drizzle with oil, add salt, and you're done. That’s the basic version of bruschetta that sits on our table before grilling. On pizza, the oil is added only after baking—a few drops over the crust, and a frozen pizza tastes like it came from a pizzeria. Grilled vegetables like zucchini, bell peppers, and eggplant get the oil right off the grill, as do halloumi, steak, and lamb chops.\u003c\/p\u003e\n\n\u003cp\u003eThe fastest pasta of the week: boil spaghetti, drain, add two tablespoons of oil, chili flakes, and Parmesan. That’s Aglio e Olio in three minutes, and the pan stays clean. Oven potatoes, rosemary potatoes, and fried potatoes get the oil just before serving so that the garlic remains mild. In salad dressings, it replaces the chopped clove—a teaspoon with vinegar and salt is enough for a bowl of leafy greens. And for those making aioli or herb butter, stir in a spoonful to save yourself the trouble of pressing garlic.\u003c\/p\u003e\n\n\u003cp\u003eThis oil is not suitable for searing, deep-frying, or for use in a hot pan from the start: the garlic aroma does not handle high heat well and will turn bitter. It is a finishing oil—for over the finished dish, into a lukewarm pan, or onto the plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toasted white bread topped with diced tomatoes seasoned with the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eKlassik Bruschetta seasoning mix\u003c\/a\u003e, finished with the garlic oil—our appetizer for every summer barbecue night.\u003c\/p\u003e\n\n\u003ch3\u003eOlive oil from Spain, garlic from the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, and the path to seasoning oils led through wine. The Oster family in Ediger-Eller has been making wine for 15 generations; the name Wajos is derived from Walter Josef Oster, the founder of the family. Starting in the 2000s, son Peter Oster and business partner Ulf Schwichtenberg turned the liqueur manufactory that Walter Oster established in the 1980s alongside the winery into the Wajos brand—opening the first store in Trier in 2008, with shops all over Germany today.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning oils are at the core of the range: olive oil as a base, combined with lemon, basil, truffle, roasted onion—or, of course, garlic. According to Wajos, the olive oil for this bottle comes from Spain. Of their approximately 900 items, the majority are produced in Dohr itself, where over 80 employees work and an in-house laboratory tests the products. Wajos calls this “controlled smaller-scale production”—a family business that prefers to mix its oils itself rather than buying them pre-made. Within Wajos, the garlic oil is one of the top sellers in the kitchen category.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for grill fans, pizza nights, and people who love garlic\u003c\/h3\u003e\n\n\u003cp\u003eGarlic on Olive Oil is the bottle for anyone who reaches for a garlic clove first thing when cooking—and for anyone who shies away from the peeling. As a gift, it’s perfect for people with a grill, a pizza oven, or a love for Italian cuisine; together with the \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, it’s the oil duo we pack into gift baskets most often. Those who prefer something heartier will find an alternative in the \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Seasoning Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of storage, keep the bottle in a dry, dark, and cool place—in the kitchen cupboard rather than on the windowsill or in the refrigerator, where olive oil will turn cloudy. 250 milliliters will last for weeks if you use a teaspoon per dish. This oil is not suitable for those who avoid garlic or want only a faint hint of it, nor for anyone looking for an oil to fry with at high heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSpanish olive oil and garlic from a bottle instead of a cutting board—the seasoning oil from the Moselle for bread, pizza, and everything off the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548222038348,"sku":"045WAJ0005","price":13.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/knoblauch-auf-olivenoel-250ml-woo-eigen.png?v=1790954934"},{"product_id":"roestzwiebel-wuerzoel","title":"Fried onion flavored oil","description":"\u003ch2\u003eWajos Roasted Onion Flavored Oil. Rapeseed oil and a quarter extra virgin olive oil with the taste of roasted onions – the hearty oil for potato salad, cheese spaetzle, and grilled meats.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Roasted Onion Flavored Oil\u003c\/strong\u003e is a seasoned oil made from rapeseed oil and 25 percent extra virgin olive oil from Spain, infused with natural flavorings to give it the taste of roasted onions, 250 ml from Dohr on the Moselle. Not a pure olive oil, not an oil with pieces of onion, and not a frying fat, but a clear oil for seasoning – savory, slightly sweet, with a roasted note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRoasted Onion Flavored Oil from Wajos\u003c\/strong\u003e solves a problem familiar to anyone who makes potato salad: the roasted onions are the best part, but they take the longest. Cutting onions, tears, twenty minutes at the stove until they are brown, verging on black. This oil already has that taste in the bottle – three tablespoons in the dressing, and the salad tastes like onions from the pan while the pan stays in the cupboard. It is our most popular savory Wajos oil, right after basil and lemon. And it’s the bottle passed around the table most often at barbecues.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted onion, slightly sweet, followed by a mild olive oil\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is golden yellow, clear, and free of sediment. When opened, it smells of onions that have been sweated in butter for a long time: roasted, a little sweet, a bit like onion tart fresh from the oven. On the tongue, the roasted note comes first, then the oil itself – rapeseed oil as a neutral base, a quarter extra virgin olive oil from Spain that adds a light fruitiness while remaining mild, far from bitter or peppery. The flavor is bold but smooth, and it lingers on the palate.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: the onion flavor comes from natural aromas rather than onions sitting in the oil. That is why the bottle stays clear and stable and the oil lasts a long time once opened – and why it tastes like a roasted onion note rather than bits of onion. If you are expecting an oil with visible onions, you won't find them here.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a pure, bold olive oil for drizzling, choose the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e. And if you avoid onions, you won't be a fan of this oil either; the note is distinct.\u003c\/p\u003e\n\n\u003ch3\u003eOver potato salad, in cheese spaetzle, on steak and fried potatoes\u003c\/h3\u003e\n\n\u003cp\u003ePotato salad is just the start: lukewarm potatoes, broth, vinegar, mustard, salt – and instead of neutral oil, three tablespoons of this seasoned oil. Add sliced raw onions if you like; the oil provides the roasted part. The same applies to sausage salad, bean salad with bacon, or a lentil salad with vinegar and parsley.\u003c\/p\u003e\n\n\u003cp\u003eIn cheese spaetzle, it belongs at the very end: layer spaetzle and cheese, let it melt in the oven, then drizzle the oil over the top – you can still add roasted onions if you want, but the oil soaks into the spaetzle and ensures that every forkful tastes like them. It works the same way on fried potatoes, baked potatoes, or mashed potatoes: a spoonful after cooking, let it sit for a moment.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, it is the oil for everything that hits the grate: steak, neck steak, bratwurst, ribs, rubbed with salt and pepper, and grilled vegetables – zucchini, bell peppers, corn on the cob – drizzled after grilling. In a dark gravy, in goulash, or in onion soup, a tablespoon enhances the onion flavor that the dish already has. And on toasted bread with salt, it makes a dinner when the fridge is empty.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for high-heat searing in large quantities – the roasted note burns, and the aroma is gone before the meat is cooked. It is out of place in baking cakes, for fish with delicate flavors, or in desserts. And a salad dressing with lemon and herbs doesn't pair well with it: the roasted onion is just too much there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Swabian potato salad with broth, vinegar, and Roasted Onion Flavored Oil, plus a teaspoon of \u003ca href=\"\/en\/products\/dill-senf-sauce\"\u003edill-mustard sauce\u003c\/a\u003e in the dressing – our favorite salad for grilled sausages in summer and meat patties in winter.\u003c\/p\u003e\n\n\u003ch3\u003eOil from Spain, aroma from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe olive oil in the bottle comes from Spain; it is refined in Dohr near Cochem on the Moselle. That is where Wajos is based, a family business with over 80 employees that carries about 900 items and produces most of them itself – seasoned oils like this are among them. The name comes from Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations.\u003c\/p\u003e\n\n\u003cp\u003eFrom the liqueur factory that Walter Oster opened next to the winery in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand starting in the 2000s. The first store opened in 2008 in Trier, and today they are found all over Germany. The oils are tested in their own laboratory before they go into the bottle. It is less surprising than it sounds that a wine house refines oils: those who know how aromas come together in a bottle can do it just as well with oil as with wine. \"Controlled smaller-scale work\" is what Wajos calls the principle – better to have a few varieties done right than everything.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for hearty cuisine and those who love to grill\u003c\/h3\u003e\n\n\u003cp\u003eThe Roasted Onion Flavored Oil is the bottle for everyone who cooks Swabian, Bavarian, or simply hearty food. Potato salad, spaetzle, onion tart, roasts – it belongs everywhere. As a gift, it fits well for grilling enthusiasts – combined with the \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003egarlic in olive oil\u003c\/a\u003e as a duo set for the grilling season. If you prefer cooking with greens and herbs, choose the \u003ca href=\"\/en\/products\/gartenkraeuter-oel-250-ml\"\u003eGarden Herb Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e250 ml lasts for weeks at two to three tablespoons per dish; store in a dry, dark, and cool place, but outside the refrigerator, otherwise the olive oil will turn cloudy. The oil is not suitable for those who avoid the taste of onions – or for people looking for an oil for light, Mediterranean summer cuisine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted onions in the oil instead of in the pan – the seasoned oil from the Moselle for potato salad, cheese spaetzle, and everything off the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548222366028,"sku":"045WAJ0003","price":11.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/roestzwiebel-wuerzoel-woo-eigen.png?v=1790954940"},{"product_id":"rucola-wuerzoel-250ml","title":"Arugula Flavored Oil 250ml","description":"\u003ch2\u003eWajos Arugula Infused Oil. Extra virgin olive oil, rapeseed oil, and arugula extract, nutty and peppery – the infused oil that replaces arugula on pizza and pasta.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Arugula Infused Oil\u003c\/strong\u003e is a blend of 53.7 percent extra virgin olive oil from Spain and rapeseed oil with 5 percent arugula extract and natural flavors, 250 ml from Dohr on the Moselle. Not pure olive oil, not pesto, not an oil for high-heat searing, but an infused oil for drizzling that tastes like fresh arugula. Vegan, contains mustard.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eArugula Infused Oil by Wajos\u003c\/strong\u003e solves a problem everyone who buys arugula knows: by the third day, the bag is a wilted lump. The oil, however, sits on the shelf for months and provides that nutty, slightly peppery kick whenever it's needed – on a pizza just out of the oven, over spaghetti with Parmesan, or on tomato bread. No washing, picking, or throwing away required. And because the oil is only a little over half olive oil, it is milder than pure olive oil and lets the other ingredients take center stage.\u003c\/p\u003e\n\n\n\u003ch3\u003eNutty, tart, and a little peppery, just like a fresh arugula leaf\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the oil smells like green arugula, tart and nutty, with the slightly spicy note the leaf has in a salad. On the tongue, you get the olive oil first, fruity and soft, followed by the arugula spice, which finishes with a slightly peppery note at the back. The flavor comes from 5 percent arugula extract and natural aromatics rather than leaves in the bottle – and these flavors contain mustard, which you should know if you have allergies. The rapeseed oil makes the blend lighter and more neutral than pure olive oil. For anyone expecting a bold, bitter extra virgin olive oil, this infused oil is not suitable – you are better off reaching for the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eOver pizza, pasta, tomato bread, and grilled vegetables\u003c\/h3\u003e\n\n\n\u003cp\u003eThe easiest way to use it is over finished pizza: a teaspoon over it, and it tastes as if fresh arugula were on top. Spaghetti with olive oil, garlic, and Parmesan gets a green note with a tablespoon of the infused oil. Tomatoes with mozzarella, some salt, this oil – summer dinner. Drizzle over grilled vegetables, zucchini, and bell peppers only after they have been grilled. For a dressing, mix two tablespoons of oil with one tablespoon of light vinegar and salt. It is not suitable for frying or deep-frying: heat causes the aroma to evaporate, and the oil is too good for that. Always add it at the very end, in small quantities.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e White pizza bread with Arugula Infused Oil and salt, served with a cream cheese dip using the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eClassic Bruschetta Seasoning Mix\u003c\/a\u003e – our go-to for any barbecue party where someone is asked to bring something.\u003c\/p\u003e\n\n\n\u003ch3\u003eAn infused oil from the Moselle, from a house that grew up with wine\u003c\/h3\u003e\n\n\n\u003cp\u003eThe infused oils were developed by Wajos in Dohr near Cochem on the Moselle, in a family business that has been making wine for 15 generations. Walter Josef Oster from Ediger-Eller, whose initials name the brand, started with liqueurs in the 1980s; from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into a family business with over 80 employees. The olive oil comes from Spain; blending and quality control take place in Dohr – as is the case for most of the approximately 900 items.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil for pizza nights and for people who never have arugula at home\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Arugula Infused Oil is perfect for anyone who enjoys cooking Italian food and wants to have that green spice ready at hand. As a gift, it's the perfect bring-along for friends with a pizza oven. Those who prefer herbs will find an alternative in the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil Infused Olive Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a cool, dark place; it would turn cloudy in the refrigerator. It is not suitable for anyone with a mustard allergy or for those looking for an oil for cooking rather than drizzling.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eOlive oil, rapeseed oil, and the spice of arugula – the infused oil from the Moselle that makes the wilted bag in the fridge obsolete.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224233804,"sku":"045WAJ0008","price":13.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rucola-wuerzoel-250ml-woo-eigen.png?v=1790954966"},{"product_id":"evoo-natives-olivenoel-extra-250ml","title":"EVOO Extra Virgin Olive Oil 250ml","description":"\u003ch2\u003eWajos EVOO Extra Virgin Olive Oil. First-class Spanish olive oil, fruity and slightly peppery – the house oil for salads, bread, and daily pan-frying.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos EVOO Extra Virgin Olive Oil\u003c\/strong\u003e is an extra virgin olive oil from Spain, first class, obtained directly from olives solely by mechanical means, 250 ml. No flavored oil, no refined frying oil, no blends with other oils, just pure olive oil with no additives. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEVOO Extra Virgin Olive Oil by Wajos\u003c\/strong\u003e is the bottle that almost gets overlooked next to all of Wajos's flavored oils – even though those flavored oils are also 99 percent extra virgin olive oil from Spain. EVOO stands for Extra Virgin Olive Oil, the highest quality grade. It is the oil you use to whisk up a dressing when the crema provides the fruitiness and you just need a good-quality oil. And it is the oil for bread, when all that is on the table is oil and a little salt.\u003c\/p\u003e\n\n\u003ch3\u003eFruity and mild at first, grassy and peppery at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe oil smells fresh, like green olives and a bit of grass. On the tongue, it is initially mild and slightly sweet, then comes a peppery prickle in the throat – the hallmark of a freshly pressed oil with character. Wajos states that it contains two varieties: Spanish Arbequina brings the fruity-sweet side, while Greek Koroneiki provides the grassy, peppery notes. According to Wajos, both are grown in the Lleida region of Catalonia and are milled at temperatures below 30 degrees. Anyone looking for a very mild, butter-soft olive oil might find this one too peppery – but the peppery bite is part of its nature. For those who want flavor within the oil itself, the pure EVOO might not be the right choice; in that case, the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil on Olive Oil\u003c\/a\u003e, which uses the same base, is an alternative.\u003c\/p\u003e\n\n\u003ch3\u003eFor dressings, on bread, over pasta, and in the pan at medium heat\u003c\/h3\u003e\n\n\u003cp\u003eIn a dressing, it is the oil for every Wajos Crema: three parts EVOO, one part Crema or Balsam, salt, and done. On bread with coarse salt, it makes the simplest dinner imaginable. Drizzled over finished pasta, tomatoes with mozzarella, grilled vegetables, or a soup just before serving, it adds a green, fresh touch. In the pan, it works well at medium heat for vegetables, fish, and chicken. It is not intended for searing or deep-frying – a virgin oil is too precious and delicate for that; you are better off using a neutral oil. And anyone using it for baking should know that the peppery note will come through in the cake.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e White bread, EVOO, a few drops of \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e, and sea salt – the antipasti bread that is on our table before every meal with guests.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil alongside the vinegars of a Moselle-based manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eWajos is based in Dohr near Cochem on the Moselle, named after Walter Josef Oster, the founder from a wine-growing family in Ediger-Eller with 15 generations of viticulture history. Vinegar and oil belong together, so at Wajos, the olive oil stands right next to the cremas and balsams. Under Peter Oster and Ulf Schwichtenberg, the liqueur distillery of the 1980s evolved into a brand with over 80 employees in Dohr, whose products are tested in their own laboratory.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyday use and for the vinegar-oil pairing\u003c\/h3\u003e\n\n\u003cp\u003eEVOO is the bottle for those who want a good, honest, pure, and unflavored olive oil for every day. As a gift, it is the second half of a duo: add a crema or a balsam, and the salad dressing is complete. All oils and vinegars can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store the 250 ml bottle in a dry, dark place away from the stove to keep the oil fresh. EVOO is not suitable for those who need large quantities for frying – 250 milliliters are intended for dressings and finishing touches; a deep fryer requires a different canister.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eExtra virgin olive oil from Spain, fruity and peppery – the Wajos house oil that completes any dressing for any crema.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224266572,"sku":"045WAJ0006","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/evoo-natives-olivenoel-extra-250ml-woo-eigen.png?v=1790954972"},{"product_id":"weisser-trueffel-auf-olivenoel-250ml","title":"White truffle olive oil 250ml","description":"\u003ch2\u003eWajos White Truffle on Olive Oil. Extra virgin olive oil from Spain with truffle extract – the flavored oil that turns scrambled eggs, pasta, and mashed potatoes into a Sunday meal.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos White Truffle on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain, white truffle extract, and flavoring, 250 ml from Dohr on the Moselle. Not an oil for frying, no jar with pieces of truffle, no truffle from the forest, but a flavored oil for drizzling – drop by drop, right at the very end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle on Olive Oil by Wajos\u003c\/strong\u003e is the shortcut to a flavor that would otherwise cost a fortune. A fresh white truffle is traded by the gram and lasts a few days; this bottle sits in your cupboard for months and provides a few drops every evening. The difference is honestly stated: extract and flavoring are at work here, while the tuber itself stays in the forest. In return, the Tuesday scrambled eggs taste like something you would otherwise only order at a restaurant – and the kids will ask what's in it.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy, intense, a few drops are enough\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is fragrant as soon as the bottle is opened: earthy, slightly garlicky, with the heavy, sweet note that white truffle has. Underlying this is an extra virgin olive oil from Spain, mild and round, which carries the truffle and lets it take center stage. The flavor lingers on the tongue, which is why the dosage is crucial – a teaspoon over a plate of pasta is a lot. The truffle flavor comes from extract and flavoring; that is stated on the bottle and should be mentioned here as well. For anyone expecting the fleeting, delicate scent of a freshly shaved truffle, this oil is not suitable – it is stronger and more direct. Anyone looking for a pure, unflavored olive oil should choose the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, scrambled eggs, purée, and risotto – never in a hot pan\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest use is pasta with butter and Parmesan, plus a few drops of truffle oil just before serving. The same applies to scrambled eggs, fried eggs, and mashed potatoes: add the oil to the plate only when everything is ready. Drizzle over mushroom risotto, into a cream sauce for chicken or pork tenderloin, or on grilled bread with salt – one teaspoon is sufficient for each. For steak, it belongs as a finish on the finished meat rather than in the marinade. The oil is not suitable for frying or deep-frying: heat destroys the truffle flavor, and the aroma evaporates. It does not pair well with lemon, vinegar, or spicy chili – truffle wants fat, egg, cheese, and potato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-baked fries, coarse salt, a teaspoon of truffle oil, and grated Parmesan – the truffle fries that disappear faster at our place than any sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Dohr, where oils are refined\u003c\/h3\u003e\n\n\u003cp\u003eWajos manufactures around 900 items in Dohr near Cochem on the Moselle, most of them in their own facility, and the flavored oils based on olive oil are among their mainstays. The name goes back to Walter Josef Oster, founder of a winemaking family in Ediger-Eller, whose liqueur distillery from the 1980s was the beginning. Peter Oster and Ulf Schwichtenberg have turned it into a family business with over 80 employees that tests its oils in its own laboratory before bottling.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for beginners and for gifts that get used\u003c\/h3\u003e\n\n\u003cp\u003eTruffle oil is the Wajos product for everyone who likes truffles but is reluctant to spend their weekly grocery budget on a single gram of the tuber. It is the bottle you give as a gift when someone loves to cook and already has everything – 250 ml lasts for half a year when dosed by the drop. For those who prefer seasoning with garlic or lemon, you can find \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic on Olive Oil\u003c\/a\u003e and the other flavored oils on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a dry, dark place, not in the refrigerator. It is not suitable for anyone who finds truffle aroma inherently too dominant – here, it is the star of the show.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain, white truffle as an extract – a few drops of flavored oil from the Moselle, and scrambled eggs become a gourmet dish.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224299340,"sku":"045WAJ0007","price":17.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisser-trueffel-auf-olivenoel-250ml-woo-eigen.png?v=1790954978"},{"product_id":"zitrone-auf-olivenoel-250ml","title":"Lemon infused olive oil 250ml","description":"\u003ch2\u003eWajos Lemon on Olive Oil. 99 percent extra virgin olive oil from Spain with lemon oil, fresh and mild – the condiment oil that adds lemon zest to fish, salad, and vegetables instead of acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Lemon on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain and lemon oil, 250 ml from Dohr on the Moselle. No lemon juice in the oil, no flavored rapeseed oil, not an oil for frying, but a condiment oil for drizzling that tastes like lemon zest and has the mouthfeel of olive oil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon on Olive Oil by Wajos\u003c\/strong\u003e solves a minor kitchen problem. You want lemon on your fish, salad, or vegetables—but you want to avoid the acidity that makes fish look grey and dressing overly sharp. Grating lemon zest is an option, but it requires an untreated lemon and a grater that needs to be washed afterward. Here, the zest is already in the oil. A spoonful, and the dish smells of lemon while everything remains mild. For us, this is our best-selling Wajos oil and the bottle we mention in almost every dressing tip.\u003c\/p\u003e\n\n\u003ch3\u003eLemon zest on the nose, olive oil on the palate, the acidity stays out\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the oil smells of freshly grated lemon zest—bright, ethereal, slightly bitter, like the zest rather than the juice. On the tongue, it is first and foremost olive oil: soft, green, with the light bitterness of an extra virgin olive oil. The lemon remains as a scent and in the finish, never stinging. The oil makes up 99 percent, the lemon oil one percent—and that is enough, because lemon oil from the peel is highly concentrated.\u003c\/p\u003e\n\n\u003cp\u003eYou should know this: It is oil, not acid. Anyone making a dressing with it still needs vinegar or lemon juice. The oil replaces the lemon zest, not the lemon. And like any olive oil, it is fat—a tablespoon remains a tablespoon of oil, no matter how fresh it smells.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for a bold, peppery olive oil with a lot of character of its own, this oil is not suitable—the lemon would struggle against it, which is why the base is deliberately mild. For that, the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e from Wajos is the right bottle. If you want garlic instead of lemon, go for the \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic on Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn fish, in dressings, on vegetables, and in cake batter\u003c\/h3\u003e\n\n\u003cp\u003eThe primary use is fish: salmon or cod from the oven, with a tablespoon of oil drizzled over it once on the plate. The lemon wedge can be skipped, and so can the acidity that turns the flesh grey. It works just as well on pan-seared shrimp, steamed mussels, or a tuna steak. And on a smoked salmon sandwich with cream cheese, it’s the drop that turns breakfast into something special.\u003c\/p\u003e\n\n\u003cp\u003eIn dressings, it is the oil we use most frequently: three tablespoons of this, two tablespoons of vinegar or crema, salt. Perfect for lamb’s lettuce, arugula, fennel-orange salad, cucumber with yogurt, or a tomato salad that otherwise only gets salt. With goat cheese, avocado, or white beans, it turns a side salad into a main course. Also stirred into mayonnaise or a yogurt dip, it provides the citrus note that otherwise comes from a grater.\u003c\/p\u003e\n\n\u003cp\u003eOn vegetables, it is added after cooking: over green asparagus, broccoli, grilled zucchini, or roasted potatoes. A risotto gets a tablespoon at the end, as does a pasta dish with parmesan and pepper. And yes, in a sponge cake or olive oil cake, it can replace part of the fat—the lemon stays in the batter, and no one has to grate zest.\u003c\/p\u003e\n\n\u003cp\u003eWhat it does not handle well: searing at high heat. The essential oils of the lemon evaporate under high heat, leaving only olive oil behind. Therefore, always add it at the end, away from the hot pan. And for dressings for hearty dishes—potato salad with bacon, coleslaw—the lemon is often too delicate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Lemon on Olive Oil, two tablespoons of \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, salt—the dressing we use on every salad with goat cheese, pear, and walnuts.\u003c\/p\u003e\n\n\u003ch3\u003eSpanish oil, refined in Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe olive grows in Spain rather than on the Moselle, which is why the olive oil comes from there; the lemon is added in Dohr near Cochem, where Wajos produces its condiment oils. The company originated from a winery: Walter Josef Oster, whose name became the brand, comes from a winemaking family in Ediger-Eller that has been making wine for 15 generations, and he founded a liqueur distillery in the 1980s. From the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into Wajos—opening the first store in Trier in 2008, with over 80 employees in Dohr today and shops all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe condiment oils are among the roughly 900 items the family business carries, and like most of them, they are produced in-house in Dohr and tested in their own laboratory. Wajos lists the lemon oil among its kitchen bestsellers, and it is also the bottle in our home that runs out before all others. Anyone who knows wine knows how much one percent can mean—here, it is that one percent of lemon oil that makes the difference from pure olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for fish lovers, salad makers, and those who never have a lemon in the house\u003c\/h3\u003e\n\n\u003cp\u003eLemon on Olive Oil is the bottle for everyday life. It suits families who have salad on the table three times a week, everyone who likes fish but always forgets the lemon, and chefs who love drizzling oil over a finished plate. As a gift, it is exactly what we bring to people who cook well and already have everything: unobtrusive, but after the first fish dish, it becomes a permanent part of their kitchen. You can find our other condiment oils on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a dry, cool place away from light, the bottle lasts a long time; the refrigerator is the wrong place, as olive oil becomes cloudy and solid there. 250 milliliters will last for several weeks if you use a tablespoon per salad. The oil is not suitable for those looking for an oil for frying and deep-frying—it is too precious for that, and the lemon note is too fleeting.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain, lemon oil from the peel, blended on the Moselle—the condiment oil we use on fish and salad whenever the lemon is missing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224364876,"sku":"045WAJ0001","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitrone-auf-olivenoel-250ml-woo-eigen.png?v=1790954984"},{"product_id":"baerlauch-bruschetta-wuerzmischung","title":"Wild Garlic Bruschetta Seasoning Mix","description":"\u003ch2\u003eWajos Wild Garlic Bruschetta Seasoning Blend. Tomato flakes and 12 percent wild garlic, aromatic and green – the bruschetta seasoning blend that brings spring into a jar and lasts all year round.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Wild Garlic Bruschetta Seasoning Blend\u003c\/strong\u003e is a dry mixture of nearly 61 percent tomato flakes, 12 percent wild garlic leaves, salt, paprika, basil, oregano, 3 percent garlic, olive oil, and onions, 60 g from Dohr on the Moselle. Not a wild garlic pesto, not a spread in a jar, not a pure wild garlic spice, but a bruschetta blend that you mix with water and olive oil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWild Garlic Bruschetta Seasoning Blend from Wajos\u003c\/strong\u003e is the answer to a problem everyone who likes wild garlic knows: It’s there for six weeks a year, and then it’s gone. Fresh wild garlic from the woods is a delight in April, but a memory by August. When dried, it loses its color but keeps the taste of wild garlic – and in this blend, it sits at 12 percent among tomato flakes and herbs, so that a spoonful in October still tastes of spring. Compared to the classic bruschetta, it is greener, milder in garlic, and distinctly more unique.\u003c\/p\u003e\n\n\u003ch3\u003eWild garlic upfront, tomato as a base, little garlic\u003c\/h3\u003e\n\n\u003cp\u003eOnce mixed, the blend smells of wild garlic first: green, leek-like, like a forest path in April. The tomato flakes at 61 percent provide sweetness and body, while basil and oregano add the Italian touch. Garlic is only present at 3 percent – the wild garlic takes over its role, gentler and free from the aftertaste. Honestly, the blend is salty, 8.8 grams per 100 grams, and it contains 35 grams of sugar, mostly from the tomato flakes. Two tablespoons are enough for a baguette, that suffices. For those expecting a strong garlic bruschetta, it is not suitable – in that case, the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eClassic Bruschetta Seasoning Blend\u003c\/a\u003e is the right one.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in risotto, in pasta, and as a spread\u003c\/h3\u003e\n\n\u003cp\u003eThe basic form: mix the desired amount with a little lukewarm water, let it steep for five minutes, stir in olive oil, and spread on toasted white bread. With 200 grams of cream cheese, a tablespoon becomes a spread that tastes like wild garlic butter; with quark and yogurt, it becomes a dip for radishes and cucumbers. A spoonful at the end stirred into a risotto or pasta with cream replaces the wild garlic pesto that has long been sold out in summer. The blend also works stirred into herb butter or over fried potatoes. It is not suitable sprinkled dry on the plate – the flakes need liquid, otherwise they stay hard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toasted farmhouse bread, mixed wild garlic bruschetta, topped with a fried egg and a few drops of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e – our Sunday breakfast when we want something warm.\u003c\/p\u003e\n\n\u003ch3\u003eDried and blended in Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe bruschetta blends are created at Wajos in Dohr near Cochem, where the company manufactures most of its approximately 900 items itself and tests them in its own laboratory. The name comes from Walter Josef Oster, who comes from a family of winemakers in Ediger-Eller and opened a liqueur manufactory in the 1980s. His son Peter Oster and Ulf Schwichtenberg turned it into a brand starting in the 2000s – a family business with over 80 employees that prefers to remain controllably small.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for wild garlic fans, for Sunday breakfasts, and for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe wild garlic bruschetta is the jar for everyone who gathers wild garlic in the spring and misses it the rest of the year, and for everyone for whom garlic is too heavy. As a gift, it pairs well with a good olive oil or as a set with the \u003ca href=\"\/en\/products\/basilikum-bruschetta-wuerzmischung\"\u003eBasil Bruschetta Seasoning Blend\u003c\/a\u003e; all varieties are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Stored in a cool, dark place, the jar lasts a long time; 60 grams are enough for about ten servings. It is not suitable for those who expect the wild garlic to be fresh and bright green – when dried, it is darker, and the tomato determines the color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, wild garlic, and herbs, mixed with water and olive oil – the bruschetta blend from the Moselle that saves spring through the winter for us.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"60 g","offer_id":57548224692556,"sku":"047WAJ0009","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/baerlauch-bruschetta-wuerzmischung-woo-eigen.png?v=1790954991"},{"product_id":"klassik-bruschetta-wuerzmischung","title":"Classic Bruschetta Seasoning Mix","description":"\u003ch2\u003eWajos Classic Bruschetta. 69 percent tomato, garlic, basil, and oregano – the seasoning blend that turns olive oil and bread into an appetizer in ten minutes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Classic Bruschetta Seasoning Blend\u003c\/strong\u003e is a dry spice mix consisting of 69 percent tomato flakes, 7.5 percent garlic, 4 percent basil, oregano, bell pepper, onions, salt, and a little olive oil, 85 g in a jar, from Dohr on the Moselle. Not a ready-made paste, not a sugo, not tomato powder for soups – but a blend that becomes a bread spread when mixed with oil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eClassic Bruschetta Seasoning Blend by Wajos\u003c\/strong\u003e is the jar we open when guests arrive in the evening and preparation hasn't been planned. Two spoonfuls of the blend, olive oil, wait ten minutes, toast the bread in the meantime – and you have an appetizer on the table that tastes like tomato, garlic, and basil instead of instant soup. It is our best-selling bruschetta blend, and Wajos themselves list it as a top kitchen seller. The reason is the ingredient list: more than two-thirds tomato, with the rest being items you would find in your own spice rack.\u003c\/p\u003e\n\n\u003ch3\u003eTomato first, garlic prominent, herbs as a frame\u003c\/h3\u003e\n\n\u003cp\u003eThe taste is that of a classic Italian tomato bread: sweet and fruity tomato sets the tone, accompanied by garlic, which is noticeable at 7.5 percent but rounded, and oregano and basil that push the profile toward the Mediterranean. Bell pepper adds color and a mild sweetness, while onions provide depth. It is hardly spicy at all – chili is absent from the ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato flakes consist of tomato paste and cornstarch, which is why the blend swells in the oil and becomes a spreadable mass. This also explains the 36 grams of sugar per 100 grams: this is the natural fructose of the thickened tomato rather than added sugar. Salt is plentiful at 7.6 grams per 100 grams, so you can save yourself the trouble of salting the bread. The Classic blend is not suitable for those who have difficulty digesting garlic or have a meeting the next morning – in that case, the \u003ca href=\"\/en\/products\/basilikum-bruschetta-wuerzmischung\"\u003eBasil Bruschetta Seasoning Blend\u003c\/a\u003e is the garlic-free choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in pasta, in salad – and the dosage that works\u003c\/h3\u003e\n\n\u003cp\u003eThe basic formula: mix two heaping tablespoons of the blend with four tablespoons of olive oil and one tablespoon of water, and let it soak for ten minutes. This is enough for six to eight slices of toasted white bread or ciabatta. For those who like it fresher, fold in diced tomatoes; for those who like it creamier, top with mozzarella or buffalo mozzarella. On a baguette with a base of cream cheese, it becomes a breakfast toast; on flatbread with feta, it makes a dinner.\u003c\/p\u003e\n\n\u003cp\u003eThe second use is for pasta: stir a tablespoon of the blend into hot spaghetti with olive oil, sprinkle with Parmesan – a quick tomato pasta, no sauce required. In tomato sauce, lasagna, or Bolognese, a teaspoon enhances the tomato flavor and saves you from needing extra herbs. For salad dressing, add half a teaspoon to oil and vinegar; for a chicken or vegetable grill marinade, use a whole teaspoon, mixed with oil and left to infuse for an hour.\u003c\/p\u003e\n\n\u003cp\u003eThe blend also works as a dry seasoning: over scrambled eggs, baked potatoes, baked feta, or mixed into quark for a tomato dip. A teaspoon in tomato soup replaces the basil you might be missing, and it acts as an instant marinade for oven vegetables with olive oil – zucchini, bell peppers, eggplant. Sprinkled over a Pizza Margherita after baking, it makes a frozen crust taste like much more. What doesn't work: sprinkling the blend dry onto bread – it needs oil and time, otherwise it remains crumbly. And long cooking periods don't suit it well, as the basil and garlic lose their edge. When used in pasta or sauces, always add it during the last few minutes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the blend with \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil-Infused Olive Oil\u003c\/a\u003e instead of neutral oil – this doubles the herb profile, and the bruschetta tastes as if the basil came straight from the garden.\u003c\/p\u003e\n\n\u003ch3\u003eBlended on the Moselle, tested in their own lab\u003c\/h3\u003e\n\n\u003cp\u003eSeasoning blends are created in-house at Wajos: in Dohr near Cochem, where the company with over 80 employees is based, the blends are put together, bottled, and tested in their own laboratory. The range comprises around 900 items, and most of them are created there – Wajos has decided to remain \"controlled and small\" rather than outsourcing their recipes.\u003c\/p\u003e\n\n\u003cp\u003eThe company started somewhere else entirely: Walter Josef Oster, namesake and winemaker from Ediger-Eller, where his family has been making wine for 15 generations, founded a liqueur manufactory in the 1980s. Peter Oster, his son, and business partner Ulf Schwichtenberg turned it into the Wajos brand starting in the 2000s, with the first store opening in Trier in 2008 and stores now located throughout Germany. That a wine house also blends tomatoes, garlic, and basil makes more sense on the Moselle than it sounds: what is eaten with wine is part of the business.\u003c\/p\u003e\n\n\u003ch3\u003eThe bruschetta for your pantry, for guests, and for midweek pasta\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is one of the things we recommend for housewarmings or as a gift for a dinner party: small, easy to ship, and immediately understandable. 85 grams are enough for about five portions of bruschetta or significantly more pasta evenings. Store in a cool, dry, and dark place and close the jar well after use – tomato flakes attract moisture. For those looking for variety after the Classic blend, there is the \u003ca href=\"\/en\/products\/baerlauch-bruschetta-wuerzmischung\"\u003eWild Garlic Bruschetta Seasoning Blend\u003c\/a\u003e for spring and the \u003ca href=\"\/en\/products\/oliven-bruschetta-wuerzmischung\"\u003eOlive Bruschetta Seasoning Blend\u003c\/a\u003e for wine evenings; all blends can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe blend is not suitable for anyone expecting a ready-made bruschetta cream in a jar that you just open – here, you have to add oil and wait. And for dishes that need chili, it is too mild.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, garlic, basil, and oregano from a jar – the bruschetta seasoning blend from the Moselle that turns bread and oil into an appetizer in ten minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"85 g","offer_id":57548224856396,"sku":"047WAJ0002","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/klassik-bruschetta-wuerzmischung-woo-eigen.png?v=1790954997"},{"product_id":"mango-bruschetta-wuerzmischung","title":"Mango Bruschetta Seasoning Mix","description":"\u003ch2\u003eWajos Mango Bruschetta Spice Blend. Tomato flakes, 10 percent mango pieces, garlic and basil – the fruity bruschetta spice blend to mix for bread, feta and chicken.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mango Bruschetta Spice Blend\u003c\/strong\u003e is a dry spice blend consisting of tomato flakes, 10 percent dried mango pieces, garlic, salt, paprika, oregano, basil and onions, 85 g from Dohr on the Moselle. Not a ready-made spread in a jar, no chutney sweetness and not a spicy blend, but a powder with pieces that you mix with water and olive oil – tomatoey, fruity, mild.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Bruschetta Spice Blend from Wajos\u003c\/strong\u003e is the bruschetta that looks different than expected. The classic version is red, garlicky, with oregano – Italy on bread. This one has yellow pieces among the tomato flakes, and with the first bite, there is something sweet and fruity that comes from further away than the Mediterranean. The mango stays in the background; it brightens up the tomato and takes the sharpness out of the garlic. The result is a bruschetta that even children will put on their bread – and one that goes better with feta and grilled chicken than the original.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and mango to the fore, garlic and herbs behind, mild and sweet\u003c\/h3\u003e\n\n\u003cp\u003eOnce mixed, the blend tastes first of tomato, then of mango – sweet, with a light acidity. The mango pieces remain recognizable as bits even after soaking, soft and bright yellow amidst the red of the tomato. Garlic, onions, paprika, oregano and basil keep it savory, olive oil rounds it off. It remains mild, and it is less salty than other spice blends. Honestly, it must be said: the mango pieces are sugared, which is why the blend contains 40 grams of sugar per 100 grams, and it contains a flavoring that includes milk – it is therefore not suitable for vegans or those with a milk allergy. If you are expecting the classic, strong bruschetta made purely from tomatoes, choose the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eClassic Bruschetta Spice Blend\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, over feta, as a marinade for chicken and in summer salads\u003c\/h3\u003e\n\n\u003cp\u003eThis is how it’s done. Mix the desired amount with a little lukewarm water, let it soak for five minutes, then stir in olive oil until a spreadable paste forms. Two tablespoons of the blend are enough for four slices of bread. On toasted white bread or flatbread, this is the bruschetta for a barbecue evening. Spooned over feta or grilling cheese, it becomes a side salad; with more oil, it makes a marinade for chicken breast, salmon or goat cheese. Mixed with yogurt, it makes a dip; with vinegar and oil, it makes a fruity dressing for summer salads with cucumber and bell pepper. It is not suitable for long-simmered sauces: the mango loses its fruitiness, and the garlic becomes bitter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Prepared Mango Bruschetta on grilled halloumi, served with a dollop of \u003ca href=\"\/en\/products\/mango-chili-dip-wuerzmischung\"\u003eMango-Chili Dip\u003c\/a\u003e for those who want spice – our vegetarian plate for the grill.\u003c\/p\u003e\n\n\u003ch3\u003eA bruschetta from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eIt is blended by Wajos in Dohr near Cochem on the Moselle. There, the family business manufactures most of its approximately 900 items itself and tests them in its own laboratory. The name stands for Walter Josef Oster from a winemaking family in Ediger-Eller, who have been making wine for 15 generations; from his liqueur manufactory of the 1980s, Peter Oster and Ulf Schwichtenberg built the brand, which today has over 80 employees and stores throughout Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe bruschetta for families and for anyone who finds the original too strong\u003c\/h3\u003e\n\n\u003cp\u003eThe mango version is the tin for households where garlic is controversial. It goes well with summer evenings with grilled cheese and fish instead of steak, and with guests who usually only help themselves politely to bruschetta. 85 grams is enough for many portions; stored in a dry, dark place, the blend lasts a long time. As a gift, it fits well with the \u003ca href=\"\/en\/products\/baerlauch-bruschetta-wuerzmischung\"\u003eWild Garlic Bruschetta Spice Blend\u003c\/a\u003e in a barbecue package; you can find all bruschettas on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for anyone who fundamentally rejects fruit in savory dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, mango and basil from a tin – the fruity bruschetta spice blend from the Moselle for bread, feta and chicken from the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"85 g","offer_id":57548224921932,"sku":"047WAJ0011","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-bruschetta-wuerzmischung-woo-eigen.png?v=1790955004"},{"product_id":"oliven-bruschetta-wuerzmischung","title":"Olive Bruschetta Seasoning Mix","description":"\u003ch2\u003eWajos Olive Bruschetta Seasoning Mix. Tomato, black olives, fennel and herbs, savory and slightly sweet – the seasoning mix that becomes a spread when combined with olive oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Olive Bruschetta Seasoning Mix\u003c\/strong\u003e is a dry blend of tomato flakes, bell pepper, 10 percent black olives, onions, garlic, fennel, oregano and thyme with a hint of chili and olive oil, 80 g, from Dohr on the Moselle. Not a pre-made spread in a jar, not a pesto, not tomato powder for sauces, but a seasoning mix that you stir with olive oil and water and put on toasted bread. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive Bruschetta Seasoning Mix by Wajos\u003c\/strong\u003e represents the evening for us when guests arrive an hour before dinner is ready. A baguette sliced and put in the oven for a moment, while two spoons of the mix are stirred with olive oil in the meantime – and on the table is an appetizer that tastes of tomato, olive and herbs before anyone even asks about the main course. The jar replaces the fresh tomato that tastes of little in winter, and the olives that are otherwise never in the house.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and olive to the fore, fennel and chili in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe mixture is red with dark pieces, and when stirred, it smells primarily of tomato and oregano. The 10 percent black olives provide a tart, salty note, onion and garlic form the base, and fennel adds a light anise note reminiscent of Spanish and Southern Italian cuisine. There is chili, but only as a warmth in the background. What you should know: Sugar is the third ingredient; at just under 42 grams per 100 grams, the mixture is distinctly sweet – the tomato flakes contribute a portion of this. Salt is at 7.4 grams. It is not suitable for anyone who wants a bruschetta without garlic – in that case, the \u003ca href=\"\/en\/products\/basilikum-bruschetta-wuerzmischung\"\u003eBasil Bruschetta Seasoning Mix\u003c\/a\u003e is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in cream cheese, on pasta and with grilled vegetables\u003c\/h3\u003e\n\n\u003cp\u003eThe basic method: Stir two tablespoons of the mix with three tablespoons of olive oil and one tablespoon of water, let it soak for ten minutes, and spread on toasted white bread. If you like, add diced fresh tomato. Stirred into 200 grams of cream cheese or quark, one tablespoon becomes a dip for vegetable sticks or a spread for an evening snack. A spoonful in tomato sauce for pasta, over oven-roasted vegetables or on a pizza before baking – the mixture works wherever tomato and olive fit. It is not suitable as a dry seasoning sprinkled on a plate: the flakes need oil and time, otherwise they remain hard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toasted bread with the prepared mixture, topped with a slice of mozzarella and a few drops of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil-infused Olive Oil\u003c\/a\u003e – our standard plate whenever we are having a light meal on Saturday.\u003c\/p\u003e\n\n\u003ch3\u003eA blend from the Moselle, where Wajos mixes its own spices\u003c\/h3\u003e\n\n\u003cp\u003eThe bruschetta mixes are one of the product groups that Wajos produces itself in Dohr near Cochem on the Moselle – like the majority of its roughly 900 items, tested in their own laboratory. The company belongs to the Oster family, who have been making wine in Ediger-Eller for 15 generations; starting in the 2000s, Walter Josef Oster's liqueur manufactory grew under his son Peter and Ulf Schwichtenberg into the Wajos brand with over 80 employees and their own stores.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for guests, for a light meal and for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe Olive Bruschetta is the mix for anyone who likes antipasti and prefers to have tomatoes, olives and herbs stocked in a jar. As a gift, it goes well with a bottle of olive oil or as a set with the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eClassic Bruschetta Seasoning Mix\u003c\/a\u003e – all varieties can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Stored in a dry, dark place, the jar lasts a long time; 80 grams is enough for about a dozen servings. It is not suitable for those who dislike sweetness in savory dishes, or for anyone who generally avoids olives – here they play the second leading role.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, black olive, fennel and herbs, stirred with olive oil – the bruschetta seasoning mix from the Moselle that turns bread into an appetizer for us.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"80 g","offer_id":57548224954700,"sku":"047WAJ0016","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oliven-bruschetta-wuerzmischung-woo-eigen.png?v=1790955010"},{"product_id":"aioli-dip-wuerzmischung","title":"Aioli Dip Seasoning Mix","description":"\u003ch2\u003eWajos Aioli Dip Seasoning Blend. Almost 40 percent garlic, sea salt, lemon, and parsley – the seasoning blend that turns into aioli with mayonnaise and yogurt in half an hour.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Aioli Dip Seasoning Blend\u003c\/strong\u003e is a dry seasoning blend made from 39.2 percent garlic, sea salt, pepper, lemon granules, 2.5 percent parsley, and olive oil, 115 g from Dohr on the Moselle. Not a ready-made dip in a jar, not an aioli made from oil and egg, and not a mild garlic cream, but a powder that you mix yourself with mayonnaise and yogurt – bold, salty, and distinctly garlicky. The blend itself is vegan.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAioli Dip Seasoning Blend from Wajos\u003c\/strong\u003e sits between two paths, both of which have their drawbacks. Homemade aioli made from oil, egg, and garlic is great when it succeeds – and tends to separate if the oil is added too quickly or the kitchen is too warm. Ready-made aioli from a jar always turns out well, but often tastes like the glass. The seasoning blend is the third way: one teaspoon of powder, mayonnaise, yogurt, thirty minutes of rest, done. Alongside Patatas Bravas, it is our most frequently purchased Wajos dip – the tin that is requested before every barbecue night.\u003c\/p\u003e\n\n\n\u003ch3\u003eGarlic at the front, salt and lemon behind, parsley as a green edge\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen you open the tin, it smells like dried garlic – distinct and direct. Garlic makes up almost 40 percent of the blend, and you can taste it: this dip is an aioli like the one served with potatoes in Spain, far removed from a delicate garlic mayonnaise thing for the faint-hearted. Sea salt is in second place, followed by pepper and lemon granules, which provide a light acidity and brighten up the garlic. Parsley adds color and a green tone, olive oil rounds it off. The blend contains no added flavorings – just the ingredients listed on the tin.\u003c\/p\u003e\n\n\n\u003cp\u003eTo be honest: the mixture is salty. 31 grams of salt per 100 grams is intentional because the salt balances out in the finished dip – one teaspoon of powder seasons 100 grams of mayonnaise and yogurt. There is no need for extra salt, and anyone who doubles the dose will end up with a salty, very sharp garlic dip. It gets rounder the longer it sits: it tastes better after thirty minutes than after five.\u003c\/p\u003e\n\n\n\u003cp\u003eFor those who want a classic, dairy-free aioli made from oil and garlic, this seasoning blend is not suitable – it is designed for mayonnaise and yogurt. If you prefer it milder and expect less garlic, reach for the \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris Dip Seasoning Blend\u003c\/a\u003e with herbs.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor potatoes, grilled meat, on bread, and in potato salad\u003c\/h3\u003e\n\n\n\u003cp\u003eHere is how to make the dip. Mix one teaspoon of the blend, which is five grams, with one tablespoon of lukewarm water and let it swell briefly. Then stir in 50 grams of mayonnaise and 50 grams of yogurt, cover, and place in the refrigerator for thirty minutes. If you like it creamier, use more mayonnaise; if you want it lighter, use more yogurt or quark. Using crème fraîche makes it thicker and more acidic.\u003c\/p\u003e\n\n\n\u003cp\u003eThe first dish to serve it with is potatoes: baked potatoes, fries, potato wedges, fried potatoes. Then everything from the grill – neck steak, chicken skewers, bratwurst, grilled vegetables, corn on the cob. Served with vegetable sticks made of carrots, cucumber, and bell peppers, it’s the dip that gets finished by the parents at children's birthday parties. On toasted white bread with tomatoes, it makes for a summer dinner, and in a wrap with chicken and salad, it replaces the sauce.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well in the kitchen: a spoonful of mixed dip in potato salad, on baked fish fillets, with shrimp from the pan, or as a sauce for pan-seared salmon. The dry blend can also be used directly – half a teaspoon over baked potatoes with oil before they go into the oven, or stirred into herb butter. Use it sparingly, however: the salt is already in there.\u003c\/p\u003e\n\n\n\u003cp\u003eThe blend is not suitable for dishes that cook for a long time – the garlic becomes bitter, and the parsley loses its color. Once mixed, the dip keeps in the refrigerator for two to three days, that is the limit; and anyone who has to go to the office the next day will still notice the garlic.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Baked potatoes with sea salt, served with aioli from the tin and a small bowl of \u003ca href=\"\/en\/products\/patatas-bravas-sauce\"\u003ePatatas Bravas sauce\u003c\/a\u003e – the Spanish tapas combination that replaces the grill at our place on rainy Fridays.\u003c\/p\u003e\n\n\n\u003ch3\u003eBlended in Dohr on the Moselle instead of in Andalusia\u003c\/h3\u003e\n\n\n\u003cp\u003eAioli comes from the Mediterranean, but this blend comes from Dohr near Cochem on the Moselle. That is where Wajos produces the majority of its roughly 900 items – the spice blends and dips are among them, they are put together in-house and tested in their own laboratory before a tin leaves the building. Over 80 employees work there for a family business that has set itself the goal of \"working in a controlled smaller way.\"\u003c\/p\u003e\n\n\n\u003cp\u003eThe name Wajos is built from three names: Walter Josef Oster. He comes from a winemaking family in Ediger-Eller that has been making wine for 15 generations and opened a liqueur manufactory next to the winery in the 1980s. From the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand: the first store opened in Trier in 2008, and today they are found all over Germany – and in every one, the dip tins are on the shelf next to the cremas.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe tin for barbecue nights, children's birthday parties, and the pantry\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Aioli blend is the tin for anyone who grills regularly in the summer. Anyone who wants to save themselves the trouble of whisking aioli or dislikes buying a jar that has to be finished in three days should keep it in their cupboard. 115 grams are enough for about twenty portions of dip – a whole summer. Stored in a dry, dark place, the blend lasts a long time and is always ready when guests drop by spontaneously.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it fits into a barbecue package with the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip Seasoning Blend\u003c\/a\u003e, its spicy sister, or with a barbecue sauce. All dips and rubs are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. The blend is not suitable for anyone who needs to eat a low-salt diet, or for people who can only tolerate traces of garlic – here, it is the main ingredient.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eGarlic, sea salt, lemon – the seasoning blend from the Moselle, which turns into the dip for everything from the grill with mayonnaise and yogurt in thirty minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"115 g","offer_id":57548226625868,"sku":"047WAJ0003","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/aioli-dip-wuerzmischung-woo-eigen.png?v=1790955017"},{"product_id":"caf-de-paris-dip-wuerzmischung","title":"Café de Paris Dip Seasoning Mix","description":"\u003ch2\u003eWajos Café de Paris Dip Spice Blend. Garlic, tarragon and turmeric, yellow and bold – the spice blend for dips, herb butter and cream sauces.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Café de Paris Dip Spice Blend\u003c\/strong\u003e is a dry spice blend made from 22.7 percent garlic, onions, parsley, tarragon, turmeric, thyme and other spices, 95 g in a jar from Dohr on the Moselle. Not a ready-made dip, not a sauce from a bottle, not just a plain herb salt, but the base that you mix yourself with mayonnaise, yogurt or butter. Contains lactose and celery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCafé de Paris Dip Spice Blend by Wajos\u003c\/strong\u003e brings steakhouse-style butter into your own kitchen. In restaurants, Café de Paris butter is a secret with twenty ingredients that no one gives away. At home, it’s a jar with a yellow blend that already contains exactly these ingredients: garlic, tarragon, turmeric, herbs. We get many orders for this jar – we assume most are for the butter. Many people then get hooked on the dip for baked potatoes. The difference to the restaurant: You know what’s inside.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic at the forefront, tarragon behind it, turmeric for color\u003c\/h3\u003e\n\n\u003cp\u003eThe blend is yellow like curry powder, but it smells of garlic and herbs instead of India. Garlic makes up almost a quarter and is clearly at the forefront, followed by the slightly sweet anise note of tarragon – the herb that gives Café de Paris its character. Parsley, thyme, oregano and rosemary provide the herb garden, while turmeric primarily provides the color. A little chili and paprika are included, but the blend remains mild – more warm and spicy.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: in addition to the herbs, the blend contains lactose, celery, natural flavorings and condiment seasoning, and it is well-salted with just under six grams of salt per 100 grams. Therefore, no extra salt is needed when mixing the dip. And it is not suitable for anyone with a milk or celery allergy – both are listed in the ingredients.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a simple, pure garlic blend is better served with Wajos' \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e. The Café de Paris Dip is the more complex, more French version – more tarragon, more herbs, less straightforward.\u003c\/p\u003e\n\n\u003ch3\u003eAs a dip, as butter, on flammkuchen and in a cream sauce\u003c\/h3\u003e\n\n\u003cp\u003eHere is how to make the dip: let two teaspoons of the blend soak briefly in one tablespoon of lukewarm water. Then mix with three tablespoons of mayonnaise and two tablespoons of yogurt and let it sit for a quarter of an hour. The soaking is important – otherwise the herbs will remain dry and crunchy. The dip goes well with baked potatoes, fries, raw vegetables, grilled meat and bread for a barbecue evening.\u003c\/p\u003e\n\n\u003cp\u003eThe butter is the classic choice: knead 125 grams of soft butter with two teaspoons of the blend, form into a roll, and chill. A slice of it melts perfectly over steak, chicken breast, fried salmon or on a corn cob. For a family dinner, one roll is enough for six servings, and the rest keeps in the fridge for a week.\u003c\/p\u003e\n\n\u003cp\u003eWhen heated, it becomes a cream sauce: sauté shallots in butter, add a teaspoon of the blend, pour in cream, and reduce briefly. For mushrooms, schnitzel, pasta or over gnocchi, this is the sauce that tastes like more than ten minutes of work. On flammkuchen, a teaspoon in the crème fraîche almost replaces the onions – with bacon and onions on top, it becomes the perfect flammkuchen for guests.\u003c\/p\u003e\n\n\u003cp\u003eThe blend is not suitable for sprinkling over finished food like a table spice: it is bland and salty when dry. It needs fat or liquid to develop its flavor. And it does not tolerate long cooking times well – tarragon loses its flavor when heated, so always add it at the very end or to a cold base.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Keep a roll of Café de Paris butter in the freezer – then a slice is ready for every barbecue evening, and you don't have to mix it on the day.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Dohr on the Moselle, in a house with vintner roots\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle, named after Walter Josef Oster. He came from a family of vintners in Ediger-Eller, who have been making wine for 15 generations, and founded a liqueur factory alongside the winery in the 1980s. Peter Oster, his son, and Ulf Schwichtenberg turned it into the Wajos brand starting in the 2000s; the first store opened in Trier in 2008, and today they are located in many German cities.\u003c\/p\u003e\n\n\u003cp\u003eThe spice blends are among the items that Wajos puts together in Dohr itself – the company carries around 900 items, most of their own production, tested in their own laboratory. At Wajos, the Café de Paris Dip is one of the top sellers in the kitchen line. The family business with over 80 employees calls its way of working \"controlled smaller work\" – and the spice shelf with dips, rubs and blends shows just how many different jars come out of it.\u003c\/p\u003e\n\n\u003ch3\u003eThe blend for barbecue evenings and for people who make their own butter\u003c\/h3\u003e\n\n\u003cp\u003eThe Café de Paris Dip is the jar for everyone who serves more than just ketchup at a barbecue. No one needs twenty herb jars for that: one jar, one dip, one butter, one sauce. Those who prefer the sauce ready-made from a bottle will find it in the \u003ca href=\"\/en\/products\/caf-de-paris-sauce\"\u003eCafé de Paris Sauce\u003c\/a\u003e; those who only have butter in mind will find it in the \u003ca href=\"\/en\/products\/kraeuterbutter-blend-wuerzmischung\"\u003eHerb Butter Blend\u003c\/a\u003e. The entire dip range is on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe jar lasts a long time if stored dry and away from light; 95 grams is enough for a good twenty portions at two teaspoons per dip. As a gift, it is the perfect souvenir for a barbecue party, together with a rub or a barbecue sauce. It is not suitable for anyone who avoids garlic – it is the main ingredient here, and it remains so in the dip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGarlic, tarragon and herbs, blended on the Moselle – the spice blend for steakhouse butter and dips for baked potatoes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"3.35 oz","offer_id":57548226691404,"sku":"047WAJ0004","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/caf-de-paris-dip-wuerzmischung-woo-eigen.png?v=1790955029"},{"product_id":"chakalaka-dip-gewuerzzubereitung","title":"Chakalaka Dip Seasoning Blend","description":"\u003ch2\u003eWajos Chakalaka Dip spice blend. Garlic, chili, and turmeric, hot and spicy – the dip spice mix that turns yogurt and crème fraîche into a barbecue dip.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Chakalaka Dip spice blend\u003c\/strong\u003e is a dry South African-style spice mix made from 22.6 percent garlic, 11.7 percent chili, onions, turmeric, tomato flakes, bell pepper, coriander, and cumin, 90 g from Dohr on the Moselle. Not a ready-made dip in a jar, not a mild herb blend, not a ketchup substitute, but a powder that you mix yourself with yogurt and crème fraîche. Vegan, contains mustard.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChakalaka Dip spice blend by Wajos\u003c\/strong\u003e is the difference between a barbecue night where three bottles of supermarket sauce are on the table and one where someone asks where the dip came from. The comparison is simple: A ready-made barbecue sauce tastes like sugar and vinegar; this dip tastes like garlic, chili, and spices, and you control the heat level through the amount you use. For us, this tin is one of the most popular Wajos dip blends on our shelves – and people who have tried it at a barbecue party often order it afterwards.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic first, then chili, then the warmth of cumin and turmeric\u003c\/h3\u003e\n\n\u003cp\u003eThe blend is red-orange, coarse, and smells of garlic even while in the tin. At 22.6 percent, it accounts for almost a quarter of the blend, followed by salt in second place, then onions and 11.7 percent chili. The heat is distinct, but comes with a delay – it builds up while eating and lingers. Turmeric provides the color and an earthy tone, while cumin and coriander offer warm, slightly oriental spice. Tomato flakes, bell pepper, and carrot provide sweetness in the background, with fenugreek, nutmeg, and ginger rounding it off.\u003c\/p\u003e\n\n\u003cp\u003eThe result is a Chakalaka, as it is traditionally served in South Africa as a vegetable relish with grilled meat – here in dry form, as a base for dips, sauces, or butter. Mixed with yogurt and crème fraîche, the heat becomes milder; used as a marinade with oil, it remains bold. Two things to note: The blend contains mustard flour and is salty – 13.9 grams per 100 grams. One teaspoon seasons and salts at the same time, so add more salt only after tasting.\u003c\/p\u003e\n\n\u003cp\u003eThe Chakalaka Dip is not suitable for those looking for a mild dip for children – the \u003ca href=\"\/en\/products\/tzatziki-dip-wuerzmischung\"\u003eTzatziki Dip spice blend\u003c\/a\u003e is a better fit. Those who want even more heat can use a higher dosage: using two teaspoons instead of one makes the entire flavor more intense, in addition to the heat.\u003c\/p\u003e\n\n\u003ch3\u003eAs a dip, as a barbecue sauce, as butter, and in stews\u003c\/h3\u003e\n\n\u003cp\u003eThe dip according to the Wajos recipe works like this: Mix two teaspoons of the blend with one tablespoon of lukewarm water and let it soak briefly. Then add three tablespoons of crème fraîche and two tablespoons of yogurt, stir, and let it rest for at least half an hour. The dip is ready for grilled meat, ribs, potato wedges, vegetable sticks, or bread. For a lighter version, use only yogurt or quark.\u003c\/p\u003e\n\n\u003cp\u003eAs a sauce: Sauté a diced onion, add strained tomatoes, then a tablespoon of Chakalaka, simmer for ten minutes – a barbecue sauce that also works with pasta or rice. As butter: Mix one teaspoon into room-temperature butter, chill, and serve on steak, corn on the cob, or grilled bread. And as a marinade: Mix the blend with oil, coat chicken legs or vegetables, and let marinate for an hour.\u003c\/p\u003e\n\n\u003cp\u003eBeyond the grill, the tin serves as a versatile spice: a teaspoon in lentil stew, pumpkin soup, or chili con carne, half a teaspoon in bread dough, or a spoonful in scrambled eggs. For raclette, the mixed dip replaces store-bought sauces. The blend is not suitable for sprinkling dry like salt – it needs liquid or fat, otherwise, it tastes powdery.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the mixed dip with baked potatoes alongside the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip spice blend\u003c\/a\u003e – the perfect summer dinner that doesn't require anyone to fire up the grill.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Dohr, by people who also make liqueur and vinegar\u003c\/h3\u003e\n\n\u003cp\u003eSpice blends like this are created by Wajos in Dohr near Cochem on the Moselle, in-house: the majority of the brand's approximately 900 items are produced there and tested in their own laboratory. A blend with 17 ingredients like this one is among those mixed directly on the Moselle, rather than bought and re-labeled.\u003c\/p\u003e\n\n\u003cp\u003eThat a company on the Moselle makes South African barbecue spices may seem far-fetched at first glance. The path there leads through a family of winemakers: Walter Josef Oster from Ediger-Eller, from 15 generations of winegrowers, founded a liqueur manufactory in the 1980s. His son, Peter Oster, expanded it with Ulf Schwichtenberg into the Wajos brand starting in the 2000s; the first store opened in Trier in 2008, and today they are found throughout Germany. Over 80 employees work at the site, and the spices, alongside cremas and oils, have become one of the major product groups.\u003c\/p\u003e\n\n\u003cp\u003eThe family business describes its principle as \"working in a controlled, smaller way\" – preferring a manageable range produced in-house over mass production. With Chakalaka, you notice this in the ingredient list: spices, vegetables, salt, olive oil – that is the entire list.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin for grill fans, spice lovers, and the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe Chakalaka Dip is the blend for those who want more than just ketchup and mustard at the grill, and for everyone who enjoys heat. As a gift, it belongs with a pair of barbecue tongs or in a package with the \u003ca href=\"\/en\/products\/magic-dust-rub\"\u003eMagic Dust Rub\u003c\/a\u003e – you can find all rubs and dips on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored dry, in the dark, and tightly closed, the tin will last a long time; 90 grams are enough for a good dozen portions of dip or, used sparingly as a spice, for a whole summer full of barbecue evenings. The blend is not suitable for those who must avoid mustard or those cooking low-salt – the salt is an integral part of the recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGarlic, chili, and cumin, mixed with yogurt and crème fraîche – the dip spice blend from the Moselle that we have to restock every summer.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"90 g","offer_id":57548226986316,"sku":"047WAJ0006","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/chakalaka-dip-gewuerzzubereitung-woo-eigen.png?v=1790955034"},{"product_id":"dukkah-dip-wuerzmischung","title":"Dukkah Dip Seasoning Blend","description":"\u003ch2\u003eWajos Dukkah Dip Spice Blend. Almonds, sesame, coriander, cumin and spearmint, nutty and oriental – the spice blend for bread in oil, couscous, and lamb.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Dukkah Dip Spice Blend\u003c\/strong\u003e is a seasoning mix made of almonds, sesame seeds, salt, coriander, pepper, cumin, paprika, chili, 2.5 percent spearmint, black cumin, and olive oil, 90 g, from Dohr on the Moselle. Not a curry powder, not a chili blend, not a pre-made dip, but a nut-spice blend based on the Egyptian tradition, intended for dipping. Vegan, contains almonds and sesame.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDukkah Dip Spice Blend by Wajos\u003c\/strong\u003e solves the appetizer problem on evenings when guests arrive and no one has had time to prepare a starter. A small bowl of olive oil, a small bowl of Dukkah, a flatbread: bread into the oil, then into the blend, done. That is how Dukkah is eaten in Egypt, and that is how it works at our kitchen table. The almonds and sesame stick to the oil, coriander and cumin provide the seasoning, the mint keeps everything fresh. After ten minutes, the bowl is empty, and no one noticed that the stove stayed cold.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, spicy, with mint – Dukkah is both a spice and a snack\u003c\/h3\u003e\n\n\u003cp\u003eAlmonds and sesame form the body of the blend, along with coriander and cumin, which smell like North Africa, black cumin with its slightly bitter note, and chili, which provides only a gentle warmth. The 2.5 percent spearmint is what distinguishes it from other Dukkahs – fresh, almost like a hint of tea in the background. Two honest facts: salt is the third ingredient, 15.5 grams per 100 grams, so no extra salting is required. And with almost 30 percent fat from almonds, sesame, and olive oil, the blend is more of a nut mix than a seasoning. It is not suitable for those expecting a hot oriental spice – for that, the \u003ca href=\"\/en\/products\/piri-piri-rub\"\u003ePiri Piri Rub\u003c\/a\u003e is a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eFor dipping, over couscous, on chicken and lamb, as a crust\u003c\/h3\u003e\n\n\u003cp\u003eThe classic: bread, olive oil, Dukkah – best with \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e, as the oil provides half the flavor here. Sprinkled over couscous, bulgur, or rice, the blend replaces salt and seasoning in one go. You can roll chicken breast and lamb fillet in it before frying, or sprinkle it on top after plating so the almonds remain crunchy. A spoonful belongs on hummus, roasted cauliflower, carrots, and soft-boiled eggs; sprinkled over a finished stew, it replaces the topping. Dukkah is not suitable for cooking into dishes – the nuts become soft and the mint disappears. Always add it at the very end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-roasted pumpkin with yogurt, topped with Dukkah and a few drops of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e – the dinner that we find goes over best as a meatless dish in autumn.\u003c\/p\u003e\n\n\u003ch3\u003eEgyptian idea, blended in Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eDukkah originates from Egypt; the blend comes from Wajos in Dohr near Cochem on the Moselle. The family-run business produces most of its approximately 900 items itself, including the spice blends, and tests them in its own laboratory. The name stands for Walter Josef Oster, founder of a wine-growing family in Ediger-Eller with 15 generations of viticulture; Peter Oster and Ulf Schwichtenberg turned his liqueur manufactory into today's brand with over 80 employees.\u003c\/p\u003e\n\n\u003ch3\u003eThe blend for hosts in a hurry and for everyone who cooks oriental cuisine\u003c\/h3\u003e\n\n\u003cp\u003eDukkah is the tin for people who like to have guests but dislike cooking starters – and for everyone who has couscous, hummus, and lamb on the table more often than schnitzel. As a gift, it belongs next to a good olive oil; if you want to travel from Egypt further to India, you will find the next blend in the \u003ca href=\"\/en\/products\/tandoori-blend-wuerzmischung\"\u003eTandoori Blend\u003c\/a\u003e; all spices can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a dry place, away from light; 90 grams are enough for many bowls. It is not suitable for those with nut or sesame allergies, or for those who find mint in savory dishes unusual.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAlmonds, sesame, cumin, and mint – the Egyptian spice blend from the Moselle that turns bread and oil into an appetizer.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"90 g","offer_id":57548227019084,"sku":"047WAJ0019","price":8.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dukkah-dip-wuerzmischung-woo-eigen.png?v=1790955043"},{"product_id":"mango-chili-dip-wuerzmischung","title":"Mango-Chili Dip Seasoning Blend","description":"\u003ch2\u003eWajos Mango-Chili Dip spice blend. One third mango flakes, chili, tomato, and coriander – the fruity, spicy seasoning for dips, marinades, and the wok.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mango-Chili Dip spice blend\u003c\/strong\u003e is a dry seasoning mix made of 33.3 percent mango flakes, tomatoes, onions, raw cane sugar, and 6.7 percent chili, 70 g from Dohr on the Moselle. Includes garlic, coriander, and orange peel. This is not a ready-made dip in a jar, not a chili sauce, and not curry powder, but a mixture that you stir yourself with quark, yogurt, or oil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango-Chili Dip by Wajos\u003c\/strong\u003e is the tin that is always the first to be emptied at our barbecue parties. It starts innocently: someone stirs the mixture into sour cream, places the bowl next to the grilled potatoes, and twenty minutes later, three people are asking what it was. It is mango—sweet, fruity, unmistakable—followed by chili, which warms rather than burns. We order it often, usually as a dip, but just as frequently as a marinade for chicken and as seasoning for the wok.\u003c\/p\u003e\n\n\u003ch3\u003eSweet as mango, warm as chili, with tomato and coriander in the background\u003c\/h3\u003e\n\n\u003cp\u003eInside the tin, yellow mango flakes lie next to red tomato and chili pieces. Added to this are dried onion, garlic, and herbs, all coarsely ground rather than powdered. Mango makes up one-third of the blend and provides an honest, fruity sweetness. With 45 grams of sugar per 100 grams, it is a sweet mixture due to the fruit and the raw cane sugar. This is worth mentioning, even though only one spoonful is used per portion of the finished dip. The 6.7 percent chili provides a medium heat: noticeable, but far from needing to reach for a glass of water. Tomato and onion add body, garlic and coriander provide savory depth, and the orange peel adds a fresh citrus edge.\u003c\/p\u003e\n\n\u003cp\u003eOnce mixed, it tastes like a mango chutney that someone turned into a dip: fruity, slightly spicy, with a hint of Thai cuisine from the coriander. This blend is not suitable for those expecting a truly hot dip—our \u003ca href=\"\/en\/products\/chakalaka-dip-gewuerzzubereitung\"\u003eChakalaka Dip\u003c\/a\u003e with nearly 12 percent chili is closer to that. And those who avoid coriander should know that it is included, albeit subtly. Salt is present at about 3.5 grams per 100 grams, so you hardly need to add more when mixing.\u003c\/p\u003e\n\n\u003ch3\u003eAs a dip with sour cream, a marinade for chicken, or seasoning in a wok\u003c\/h3\u003e\n\n\u003cp\u003eThe dip is the simplest way. We take one to two tablespoons of the blend for 250 grams of sour cream, quark, or Greek yogurt, stir it, and let it sit for half an hour. The amount is a matter of experience—if you prefer it stronger, use more. The mango flakes soften, the color turns orange, and the dip goes well with baked potatoes, grilled vegetables, nachos, chicken skewers, and grilled cheese or feta. Mixed with cream cheese, it becomes a spread for the evening, and mixed with mayonnaise and yogurt (half and half), it makes a sauce for fries or chicken wings.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade: mix one tablespoon of the blend with three tablespoons of oil and a little lime juice, let chicken breast or fish fillets marinate for an hour, then grill or pan-fry. The mango caramelizes slightly, the chili remains mild. For shrimp in the pan, a teaspoon directly into the hot oil is enough. In a wok with vegetables, rice, and chicken, the blend replaces curry paste—one to two teaspoons per portion, a little coconut milk at the end, and your quick Thai dinner is ready.\u003c\/p\u003e\n\n\u003cp\u003eIt also works dry: over sweet potato fries before baking, in a vinaigrette for a salad with avocado and chicken, or as seasoning for a mango salsa made of fresh mango, onion, and lime. The blend is not suitable for classic German cuisine—the mango feels out of place with roasts, bratwurst, or potato salad. And it dissolves slowly in soups because the flakes need time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of the blend in 200 grams of sour cream, served with pan-fried halloumi slices and flatbread—the summer dinner for which none of us ever needs to fire up the grill.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Dohr, in-house on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle. Over 80 employees, around 900 items—vinegars, oils, sauces, liqueurs, and spice blends like this one. It all started with wine. The Oster family in Ediger-Eller has been a winemaking family for 15 generations, and Walter Josef Oster, whose initials form the name Wajos, founded a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg developed the brand from the 2000s onwards, opening the first store in Trier in 2008.\u003c\/p\u003e\n\n\u003cp\u003eThe spice blends and dips are what turned Wajos from a liqueur producer into a full-range provider. Most items are produced in Dohr itself—the dip blends are assembled and filled there, and an in-house laboratory tests the products. The company remains family-owned today and describes its operations as \"controlled small\": preferring to fill one more blend in-house than to commission a factory.\u003c\/p\u003e\n\n\u003ch3\u003eThe blend for barbecue parties, Thai fans, and the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe Mango-Chili Dip is the tin for anyone who wants to offer more than herb quark at the barbecue. And for everyone who wants to cook Asian food and prefers buying one tin over ten ingredients that would otherwise dry up in the cupboard. As a gift, it fits into a barbecue pack with the \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e for the garlic side and the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip\u003c\/a\u003e for the Spanish side. The other dips and rubs can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 70-gram tin keeps for a long time when stored dry and away from light—at two tablespoons per dip, it lasts for about eight bowls, or an entire summer. The blend is not suitable for those looking for a purely savory dip: the mango is the main ingredient, and it is sweet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMango, chili, tomato, and coriander, dry in a tin—the dip spice blend from the Moselle that is always the first bowl to be emptied at the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"70 g","offer_id":57548227051852,"sku":"047WAJ0007","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-chili-dip-wuerzmischung-woo-eigen.png?v=1790955048"},{"product_id":"patatas-bravas-dip-wuerzmischung","title":"Patatas Bravas Seasoning Mix","description":"\u003ch2\u003eWajos Patatas Bravas Dip Seasoning Mix. Tomato, garlic, and chili—spicy and slightly sweet—the seasoning mix that transforms into a dip for sheet-pan potatoes when combined with crème fraîche.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Patatas Bravas Dip Seasoning Mix\u003c\/strong\u003e is a dry blend of nearly 40 percent tomato flakes, 16 percent garlic, sugar, 11 percent chili, paprika, salt, curry, and olive oil, 90 g from Dohr on the Moselle. This is not a pre-made dip in a jar, a salsa, or a dry potato spice sprinkle, but a seasoning mix that you rehydrate with water and stir into crème fraîche, yogurt, or oil. Contains mustard.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePatatas Bravas Dip Seasoning Mix from Wajos\u003c\/strong\u003e is our go-to for Friday nights when nobody wants to cook anymore. Pop a tray of potato wedges with oil and salt into the oven, let two teaspoons of the mix soak in water, stir it into crème fraîche and yogurt—and by the time the potatoes are browned, there is a red dip on the table that tastes of tomato, garlic, and chili. The kids dip, the adults dip, and the ketchup stays in the fridge. It is our most-purchased Wajos dip.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and garlic up front, chili for warmth, curry in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe mixture is red with light-colored pieces and smells of garlic even while dry. Once mixed, the tomato comes through first, sweet and dense thanks to the tomato flakes, followed by the 16 percent garlic—strong, but rounded rather than raw and sharp. The chili accounts for 11 percent, and you can taste it: a clear, warm heat that lingers in the mouth without chasing anyone away from the table. Curry and paprika lie behind it, providing the depth expected of a Spanish Bravas dip.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest, sugar is the third ingredient: 43 grams per 100 grams of dry mix, part of which comes from the tomato flakes. In the finished dip with crème fraîche and yogurt, this is barely noticeable, but those who try the mix pure will detect the sweetness. Salt is at 5.8 grams per 100 grams—for two teaspoons in a dip, that is quite low, so feel free to add more salt to taste. The mix itself is vegan; when stirred with crème fraîche, the dip becomes a dairy product.\u003c\/p\u003e\n\n\u003cp\u003eThis mix is not suitable for those who want it truly fiery—11 percent chili is tangy rather than burning. In that case, the \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip Seasoning Mix\u003c\/a\u003e with almost three times as much chili is the right choice. And for those expecting something very mild, it is better to reach for a Bruschetta mix.\u003c\/p\u003e\n\n\u003ch3\u003eFor oven potatoes, as a marinade, in cream cheese, and on the barbecue platter\u003c\/h3\u003e\n\n\u003cp\u003eThe basic method: Stir two teaspoons of the mix with one tablespoon of lukewarm water and let it soak briefly, then stir in three tablespoons of crème fraîche and two tablespoons of yogurt and let sit for ten minutes. This makes the dip for a tray of oven-baked potato wedges, fries, or sweet potatoes. Those who prefer it creamier can use sour cream (Schmand); those who prefer it lighter can use just yogurt.\u003c\/p\u003e\n\n\u003cp\u003eThe mix also works as a marinade with olive oil: combine two tablespoons of mix with four tablespoons of oil to marinate chicken legs, pork neck, or halloumi for an hour, then grill or pan-fry. Vegetables—zucchini, bell peppers, corn on the cob—can take the same marinade. And when stirred into 200 grams of cream cheese, one tablespoon turns it into a spread for dinner bread that tastes like a tapas bar.\u003c\/p\u003e\n\n\u003cp\u003eThe jar is also worthwhile beyond potatoes: try a teaspoon in pasta sauce, chili con carne, or the ground meat mixture for meatballs. Sprinkled over scrambled eggs or an omelet just before they come out of the pan, it provides seasoning that would otherwise require three different spice jars.\u003c\/p\u003e\n\n\u003cp\u003eThe mix is not suitable as a dry seasoning sprinkled onto a finished plate: the tomato flakes need liquid and time, otherwise they remain hard and taste dusty. The prepared dip will keep in the refrigerator for one to two days—yogurt and crème fraîche are the limiting factors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-baked rosemary potato wedges served with this dip and a bowl of \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e—red and white side by side, just like in Spain—is our meal for football nights.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Dohr, where Wajos assembles its own dips and spices\u003c\/h3\u003e\n\n\u003cp\u003eThe dip seasoning mixes are one of the product groups that Wajos produces itself in Dohr near Cochem on the Moselle—blended in-house and tested in their own laboratory, just like most of their roughly 900 items. Over 80 people work there for a family business that grew out of a winery: Walter Josef Oster, who gave the company its initials, comes from a winemaking family in Ediger-Eller with 15 generations of viticulture and started with liqueurs in the 1980s.\u003c\/p\u003e\n\n\u003cp\u003eHis son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand starting in the 2000s, with the first store opening in Trier in 2008 and shops now located throughout Germany. That a manufacturer from the Moselle would mix a Spanish potato dip is less far-fetched than it sounds: everyone knows tomato, garlic, and chili, but the balance is the art—and that is perfected in Dohr. Wajos lists the Patatas Bravas Dip as one of its kitchen bestsellers.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for fry nights, barbecue parties, and the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe Patatas Bravas Dip is the jar for everyone who loves oven potatoes and finds ketchup boring, for barbecue nights with many guests, and for families where children join in the dipping—the heat is distinct, but with plenty of yogurt, it is fine for them as well. As a gift, it fits perfectly in a basket with the ready-made \u003ca href=\"\/en\/products\/patatas-bravas-sauce\"\u003ePatatas Bravas Sauce\u003c\/a\u003e and a bottle of olive oil; all dips and rubs can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a cool, dark place and tightly sealed, the jar lasts a long time, and 90 grams are enough for about 15 portions of dip. The mix is not suitable for those who avoid mustard—it is in the curry—or for those who dislike sweetness in savory dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, garlic, and chili, stirred with crème fraîche and yogurt—the dip seasoning mix from the Moselle that turns a tray of potatoes into a meal for us.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"90 g","offer_id":57548227182924,"sku":"047WAJ0001","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/patatas-bravas-dip-wuerzmischung-woo-eigen.png?v=1790955055"},{"product_id":"patatas-bravas-hot-dip-wuerzmischung-extra-scharf","title":"Patatas Bravas Hot Dip Seasoning Mix - extra hot","description":"\u003ch2\u003eWajos Patatas Bravas Hot Dip. 31 percent chili, 23 percent tomato flakes and garlic, extra hot – the seasoning blend for potato wedges, dips, and fiery marinades.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Patatas Bravas Hot Dip Seasoning Blend - extra hot\u003c\/strong\u003e is a seasoning blend consisting of 31.4 percent chili, 23.3 percent tomato flakes, garlic, sugar, salt, pepper, curry, and olive oil, 90 g from Dohr on the Moselle. Not a ready-made sauce, not a mild potato seasoning, not a dip from a jar, but a dry powder for mixing and seasoning that is significantly hotter than the classic version. Vegan, contains mustard.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePatatas Bravas Hot Dip from Wajos\u003c\/strong\u003e is the answer to a question we were often asked about our classic Patatas Bravas blend: \"Can it be made hotter?\" It can. The classic version is spicy and savory, a blend that even children like on potato wedges. The hot version has the same core of tomato and garlic, but almost a third of the tin is chili. The difference is a statement, not just a nuance: where one warms you up, the other burns – in a controlled but unmistakable way. We receive regular orders for it, mostly from people who were already familiar with the mild version.\u003c\/p\u003e\n\n\u003ch3\u003eChili up front, tomato and garlic behind – hot, but full of flavor\u003c\/h3\u003e\n\n\u003cp\u003eThe blend is red and smells of dried tomato and chili when opened. When mixed with cream cheese or crème fraîche, it develops over ten minutes: first the tomato flakes, sweet and fruity, then garlic, a hint of curry, and then the heat, which arrives and stays. With 31.4 percent chili, it is a blend you should dose consciously – a teaspoon per 200 grams of cream cheese is a good start.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, sugar is the fourth ingredient: 40 grams per 100 grams of the blend, along with 5.8 grams of salt. You taste this as a rounded note behind the heat rather than as sweetness – at one teaspoon per dip, it is barely noticeable. The curry in the blend contains mustard; otherwise, the blend is vegan, and the ingredient list contains no added flavorings or preservatives – eight ingredients that you know. If you prefer savory instead of hot, the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip Seasoning Blend\u003c\/a\u003e is the right choice, with the same tomato-garlic base but less fire.\u003c\/p\u003e\n\n\u003ch3\u003eOn potato wedges, as a dip, as a marinade for grilled foods\u003c\/h3\u003e\n\n\u003cp\u003eThe original way is as Patatas Bravas: cut potatoes into wedges, toss with olive oil and a tablespoon of the blend, and bake until crispy at 200 degrees. Serve with a dip made of cream cheese, yogurt, or crème fraîche with a teaspoon of the same blend – that’s a Spanish tapas bar at your kitchen table. We have this on Fridays when no one wants to cook much and we serve bread and raw vegetables with the dip.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade, stir a tablespoon of the blend into three tablespoons of olive oil and marinate chicken drumsticks, pork neck, or shrimp for an hour – the tomato flakes adhere to the meat and form a red crust on the grill. The marinade is also great for vegetable skewers, corn on the cob, and halloumi. A teaspoon adds heat and depth to a tomato sauce for pasta, and in chili con carne, it replaces the chili powder. And sprinkled over scrambled or fried eggs, it's the perfect breakfast for people who can handle heat in the morning.\u003c\/p\u003e\n\n\u003cp\u003eThe blend is not suitable for those who want to eat the dip after two minutes: it needs time to hydrate, otherwise the flakes will be crunchy. And when mixing: add a little at first, then add more – you can't go back once it's too hot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Potato wedges with the hot blend, served with a dip made of crème fraîche and the mild \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip Seasoning Blend\u003c\/a\u003e – hot on the plate, cool in the bowl, and everyone at the table finds their perfect level of heat.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Dohr, where Wajos creates its own spices\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Moselle and is a family business with roots in viticulture. The Osters from Ediger-Eller have been winemakers for 15 generations; Walter Josef Oster, whose initials form the name, opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg built this into the brand it is today, which now employs over 80 people in Dohr and operates its own stores throughout the country, the first since 2008 in Trier.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning blends are an area where this in-house production is visible: the majority of the approximately 900 items are created in Dohr itself, and an in-house laboratory tests what goes into the tin – including the dip blends. For the hot version, this means: the chili content is an internal decision rather than the requirement of a supplier. Wajos calls this philosophy \"controlled small-scale production.\"\u003c\/p\u003e\n\n\u003ch3\u003eThe blend for tapas nights and for everyone who finds the mild version too tame\u003c\/h3\u003e\n\n\u003cp\u003eThe Hot Dip is the tin for people who add extra spice to their chili con carne and order \"hot\" at their local Indian restaurant – and for tapas nights featuring potato wedges, aioli, and olives. As a gift, it belongs in a barbecue package alongside the \u003ca href=\"\/en\/products\/patatas-bravas-sauce\"\u003ePatatas Bravas Sauce\u003c\/a\u003e, the ready-made version in a bottle; all seasoning blends can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe tin stays fresh for a long time if kept dry and away from light; 90 grams is enough for many evenings at one teaspoon per dip. If you have both versions in your pantry, mix them to your liking: two parts mild, one part hot, and the heat level will be exactly in between. That is how we use the hot tin most often – as an enhancer for anything that turned out too tame. It is not suitable for children or anyone who doesn't handle heat well – here, chili is the main ingredient rather than an extra.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eChili, tomato, garlic, and fire – the seasoning blend from the Moselle for potato wedges and dips that taste like a tapas bar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"90 g","offer_id":57548227215692,"sku":"047WAJ0008","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf-woo-eigen.png?v=1790955061"},{"product_id":"tzatziki-dip-wuerzmischung","title":"Tzatziki Dip Seasoning Mix","description":"\u003ch2\u003eWajos Tzatziki Dip. Almost half garlic, plus onions, chives, and parsley – the seasoning blend that turns yogurt into a Greek dip.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Tzatziki Dip Seasoning Blend\u003c\/strong\u003e is a dry spice mix consisting of 47.2 percent garlic, 13.3 percent onions, chives, parsley, pepper, salt, and a little olive oil, 60g in a jar, from Dohr on the Moselle. Not a ready-made dip from the refrigerated section, no cucumber in a jar, no milk powder – but rather the seasoning that you mix yourself with yogurt or quark. The blend is vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTzatziki Dip Seasoning Blend by Wajos\u003c\/strong\u003e is the antithesis of the store-bought tub. That one tastes like thickeners and very little garlic, and goes sour after three days. Here, it is the other way around: the yogurt comes fresh from the fridge, the cucumber from the vegetable drawer, and the seasoning from the jar – nearly half garlic, dried, plus onions and herbs. Five minutes of stirring, half an hour of chilling, and you have a tzatziki on the table that tastes of garlic instead of preservatives. The difference is the same as that between instant soup and real soup.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic up front, onion behind, herbs to finish\u003c\/h3\u003e\n\n\u003cp\u003eThe blend is exactly what the name promises: robust. 47.2 percent garlic sets the tone, dried and therefore milder than raw, but distinct. Onions add sweetness and depth, chives and parsley provide a green, fresh edge, and pepper adds a subtle heat. With 14 grams per 100 grams, it is generously salted – so there is no need to add more salt. The ingredient list honestly states what is missing: cucumber and dill. For a tzatziki with cucumber, the blend alone is hardly enough – you grate the cucumber yourself, and only then does it become truly Greek. Those who prefer less garlic can opt for the \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris Dip\u003c\/a\u003e with herbs and turmeric.\u003c\/p\u003e\n\n\u003ch3\u003eWith yogurt for gyros, with quark for baked potatoes, with sour cream for the barbecue\u003c\/h3\u003e\n\n\u003cp\u003eThe standard ratio: two teaspoons of the blend per 250 grams of Greek yogurt or quark, stir, and chill for 30 minutes so the garlic can infuse. Grate half a cucumber coarsely, squeeze out the excess liquid, fold it in, and add a dash of olive oil on top. It pairs perfectly with gyros and souvlaki, baked potatoes and fries, flatbread and vegetable sticks, and at a barbecue as a dip for lamb and chicken. Using sour cream makes it thicker and suitable for spreading on bread; using soy yogurt keeps it vegan. The blend is not suitable for cooking – the herbal notes are lost in hot dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Tzatziki and \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e side by side on the barbecue table, both mixed with yogurt – two garlic dips, one fresh, one with lemon, and let the guests decide.\u003c\/p\u003e\n\n\u003ch3\u003eMixed in Dohr, with a view over the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe dip blends are among the products that Wajos manufactures themselves in Dohr near Cochem – bottled in their own facility and tested in their in-house laboratory, like most of their approximately 900 items. The family business emerged from a liqueur manufactory that vintner Walter Josef Oster founded in Ediger-Eller in the 1980s; his son Peter Oster now runs it with Ulf Schwichtenberg, and over 80 employees work in Dohr. That a winery should blend dips is only logical in the Moselle region – wine pairs perfectly with good food.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the barbecue night and for all who prefer to stir their own Tzatziki\u003c\/h3\u003e\n\n\u003cp\u003eA 60-gram jar is enough for about ten bowls of dip – a supply for an entire summer of grilling or for weekday baked potatoes. As a gift for a barbecue, it is the jar that gets opened immediately; combined with the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip\u003c\/a\u003e, it makes a nice little dip set. Store in a cool, dark place and close the jar tightly. You can find all our dip blends on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. This blend is not suitable for anyone avoiding garlic – it is the main ingredient here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGarlic, onions, chives, and parsley in a jar – the Tzatziki seasoning blend from the Moselle that becomes a dip with the addition of yogurt and a cucumber.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"60 g","offer_id":57548228919628,"sku":"047WAJ0010","price":8.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tzatziki-dip-wuerzmischung-woo-eigen.png?v=1790955068"},{"product_id":"jerk-chicken-rub","title":"Jerk Chicken Rub","description":"\u003ch2\u003eWajos Jerk Chicken Rub. Allspice, jalapeño, thyme and lime, spicy and fruity – the Jamaican rub for grilled chicken.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Jerk Chicken Rub\u003c\/strong\u003e is a dry seasoning blend of sea salt, raw cane sugar, garlic, onions, thyme, jalapeños, allspice, chilis, ginger and cinnamon, 55 g in a glass jar from Dohr on the Moselle. Not a liquid marinade, not a ready-made sauce, not a mild chicken seasoning, but a rub for coating that brings heat and fruitiness. Vegan, contains soy and wheat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJerk Chicken Rub by Wajos\u003c\/strong\u003e brings Jamaica to a grill on the Moselle. Jerk is the Caribbean way of seasoning chicken: allspice, thyme, chili and onion, rubbed in vigorously, cooked slowly over wood. At home, you usually lack the wood and often the patience for twelve different spices. This rub has them all combined. All that remains is oil, chicken and a grill – and meat that tastes like a crust instead of store-bought ready-made marinade.\u003c\/p\u003e\n\n\u003ch3\u003eAllspice and thyme at the forefront, then chili, then lime and orange\u003c\/h3\u003e\n\n\u003cp\u003eThe rub smells first of allspice – warm, almost like clove – and of thyme. On the tongue comes the heat of jalapeños and chilis, distinct but manageable. Behind that, ginger, cinnamon and the fruity acidity of lime juice powder and orange peel. Raw cane sugar ensures that the crust caramelizes during grilling. Honestly: the rub is strongly salted at a good 15 grams of salt per 100 grams, and it contains soy sauce powder with wheat. For those looking for a mild, heat-free grill seasoning, this is not suitable – in that case, the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e by Wajos is the calmer choice.\u003c\/p\u003e\n\n\u003ch3\u003eOil the chicken, rub it in, wait – then grill\u003c\/h3\u003e\n\n\u003cp\u003eThe rub needs oil and time. Coat chicken legs, wings or a half chicken thinly with oil two to three hours before grilling, then massage the rub in vigorously, preferably under the skin as well. One tablespoon is enough for four legs. Then cover and place in the fridge so the spices can penetrate. Cook on the grill over medium heat with the lid closed, or in the oven at 180 degrees for about 40 minutes – the skin will turn dark and crispy. The rub also works on pork neck, sweet potato wedges and corn on the cob. It is faster in the pan: slice chicken breast into strips, let it marinate with the rub for ten minutes, sear over high heat – the filling for wraps with pineapple and coriander. It is not suitable for seasoning at the table: dry on finished meat, it is too salty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Let chicken wings marinate with rub and oil overnight, then bake until crispy in the oven – serve with a yogurt dip with lime to balance out the heat.\u003c\/p\u003e\n\n\u003ch3\u003eA Caribbean rub from a spice kitchen on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos blends its rubs in Dohr near Cochem on the Moselle. There, the family business with over 80 employees manufactures most of its approximately 900 items itself. The brand traces back to Walter Josef Oster, a vintner from Ediger-Eller who started with liqueurs in the 1980s; his son Peter Oster and Ulf Schwichtenberg turned it into Wajos starting in the 2000s. Each rub is tested in their own laboratory before being bottled.\u003c\/p\u003e\n\n\u003ch3\u003eThe rub for grill evenings with chicken and for people who like heat\u003c\/h3\u003e\n\n\u003cp\u003eThe Jerk Chicken Rub is the jar for everyone who grills chicken. If you are tired of the same old paprika marinade, you will find the opposite of it here. It fits into every barbecue gift package, together with a sauce or a second rub. If you prefer smoky-sweet instead of spicy, choose the \u003ca href=\"\/en\/products\/magic-dust-rub\"\u003eMagic Dust Rub\u003c\/a\u003e; if you want even more chili, the \u003ca href=\"\/en\/products\/piri-piri-rub\"\u003ePiri Piri Rub\u003c\/a\u003e. All rubs and dips can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Stored in a dry place away from light, the jar lasts a long time; 55 grams are enough for four to five grill evenings. The rub is not suitable for children who find heat too intense – the jalapeño and chili remain noticeable, even after grilling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAllspice, thyme and chili, blended on the Moselle – the rub that turns grilled chicken into a Jamaican classic.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"55 g","offer_id":57548228952396,"sku":"047WAJ0012","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jerk-chicken-rub-woo-eigen.png?v=1790955074"},{"product_id":"magic-dust-rub","title":"Magic Dust Rub","description":"\u003ch2\u003eWajos Magic Dust Rub. Nearly half Hungarian paprika, raw cane sugar, and chipotle – the smoky-sweet rub for spare ribs and pulled pork.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Magic Dust Rub\u003c\/strong\u003e is a seasoning blend of 48.8 percent Hungarian paprika, raw cane sugar, sea salt, garlic, spices, pepper, chipotle chili, and smoked paprika, 70 g from Dohr on the Moselle. Not an herb rub, not a pre-made marinade, not a fiery chili, but a dry seasoning for rubbing that turns into a crust on the grill. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMagic Dust Rub by Wajos\u003c\/strong\u003e is the counterpart to the One For All Rub: onion, garlic, and garden herbs there; paprika, smoke, and sweetness here. If you place both tins next to each other, you have covered the two directions a barbecue evening needs – the herby one for chicken and lamb, the smoky-sweet one for everything pork. Magic Dust is the tin that goes on the pork neck on Sunday at twelve, which is then supposed to be on the table as pulled pork at six. And the one that makes spare ribs look like the ones in the picture at the end.\u003c\/p\u003e\n\n\u003ch3\u003ePaprika-sweet, smoky, with a chipotle heat that stays in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe mixture is deep red, nearly half of it is Hungarian paprika – mild, sweetish, and colorful. Raw cane sugar is the second ingredient and caramelizes on the grill into a dark, sticky crust. Behind that are sea salt, garlic, pepper, and the smoke: chipotles are smoked chilies, and there is also smoked paprika. The heat is noticeable, but it remains in the background; children can eat the ribs too. Honestly, it includes this: 46 grams of sugar and 17 grams of salt per 100 grams of mixture – a rub is a seasoning for rubbing and is used sparingly accordingly. For those who want it really spicy, Magic Dust is not suitable; the \u003ca href=\"\/en\/products\/piri-piri-rub\"\u003ePiri Piri Rub\u003c\/a\u003e is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn spare ribs, pulled pork, chicken wings, and sweet potatoes\u003c\/h3\u003e\n\n\u003cp\u003ePat ribs and pork neck dry, rub with a little oil, and generously massage in the rub – two tablespoons per kilo. Let it marinate overnight in the fridge, then cook slowly at low heat: for pulled pork at 110 to 120 degrees Celsius in the oven or smoker, for ribs for two to three hours at 140 degrees. Chicken wings and pork belly handle it just as well; in the pan, use it on potato cubes or sweet potato wedges with oil and a spoonful of rub. Stirred into cream cheese, it makes a smoky dip for vegetables. The rub is not suitable for high, direct heat over a long period – the sugar burns and becomes bitter before the meat is cooked. It is too dominant for fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pulled pork with Magic Dust, mixed with \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003ebarbecue sauce with hickory smoked salt\u003c\/a\u003e after shredding, on buns with coleslaw – our recipe for birthdays with many guests.\u003c\/p\u003e\n\n\u003ch3\u003eBlended on the Moselle instead of in Texas\u003c\/h3\u003e\n\n\u003cp\u003eRubs come from the USA, this one from Dohr near Cochem on the Moselle, where Wajos produces the majority of its roughly 900 items and tests them in its own lab. The company carries the initials of Walter Josef Oster, the founder of a winemaking family in Ediger-Eller who opened a liqueur manufactory in the 1980s. Peter Oster and Ulf Schwichtenberg built the Wajos brand from this – with over 80 employees, their own stores, and spice blends created in-house.\u003c\/p\u003e\n\n\u003ch3\u003eThe rub for long barbecue days and for the grill fan who already has everything\u003c\/h3\u003e\n\n\u003cp\u003eMagic Dust is the tin for anyone who has time on the weekend and prefers to cook meat slowly rather than sear it quickly. As a gift, it belongs with a barbecue sauce or the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e as a duo set; you can find the entire barbecue range on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. 70 grams is enough for two to three kilos of meat; stored in a dry, dark place, the mixture lasts a long time. It is not suitable for those who need to cook low-salt or low-sugar – both are high on the ingredient list here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePaprika, smoke, and raw cane sugar in one tin – the rub from the Moselle for ribs you eat with your fingers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"70 g","offer_id":57548228985164,"sku":"047WAJ0015","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/magic-dust-rub-woo-eigen.png?v=1790955082"},{"product_id":"one-for-all-rub","title":"One For All Rub","description":"\u003ch2\u003eWajos One For All Rub. Onion, garlic, rosemary and thyme in one tin – the rub that seasons chicken, pork, beef and oven-roasted vegetables alike.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos One For All Rub\u003c\/strong\u003e is a spice blend consisting of salt, 15 percent each of onions and garlic, mustard seeds, sugar, rosemary, pepper, thyme, coriander, parsley and cumin, 55 g from Dohr on the Moselle. Not a chili rub, not a sweet barbecue sugar, not an herb salt for seasoning at the table, but a dry marinade for rubbing in. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOne For All Rub by Wajos\u003c\/strong\u003e solves the problem of a full spice drawer: ten half-empty tins, and yet on barbecue night, you reach for the salt and pepper again because blending takes too long. This rub is the one tin that can do it all – chicken legs, pork neck, beef steak, lamb chops, potato wedges from the oven. We receive many orders for it, and most customers return with the same reasoning: it goes with everything that hits the grill or the pan, and you can keep the spice drawer closed.\u003c\/p\u003e\n\n\u003ch3\u003eSavory with onion and garlic, herbal, mild instead of spicy\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the rub smells of roasted onion and garlic, with rosemary and thyme like fresh from the garden underneath. On the meat, it turns into a crust: onion and garlic, making up 30 percent of the blend, roast, the sugar caramelizes, and the mustard seeds provide a subtle, nutty spiciness. Cumin and coriander are in the background; they round out the mixture while keeping the flavor profile reminiscent of the garden rather than the Orient. The rub remains mild – it contains pepper, but stays free of chili.\u003c\/p\u003e\n\n\u003cp\u003eSalt is the primary ingredient, around 17 grams per 100 grams of the blend, along with 29 grams of sugar. This is standard for a rub, as it is the only seasoning on the meat; nevertheless, you should remain cautious when adding extra salt. For those expecting smoke and heat, One For All is not suitable – in that case, the \u003ca href=\"\/en\/products\/magic-dust-rub\"\u003eMagic Dust Rub\u003c\/a\u003e with paprika and chipotle is the right choice. And for those who avoid mustard: be aware that mustard seeds are one of the main ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eRub, let rest, grill – and what happens with oven vegetables\u003c\/h3\u003e\n\n\u003cp\u003ePat the meat dry and rub it with a little oil. Then sprinkle the rub generously and massage it in – one tablespoon per 500 grams is a good amount. Let it rest for at least half an hour, preferably overnight in the refrigerator; this allows the flavor to penetrate, and the crust will become uniform during grilling. The result is most distinct with chicken legs and wings: crispy on the outside, infused with garlic and herbs on the inside.\u003c\/p\u003e\n\n\u003cp\u003ePork neck as a steak or as a joint for pulled pork, beef sirloin, lamb chops with the rosemary already included – everything works with the same tin. Just as well in a pan as on the grill, just keep the heat moderate: sugar and onion will burn if the pan is smoking.\u003c\/p\u003e\n\n\u003cp\u003eThe rub can do more than just meat. Potato wedges with oil and rub at 200 degrees in the oven are the side dish we get asked for first – and it works even when the grill stays off and only the oven is running. Cauliflower florets, pumpkin wedges, roasted carrots – rub everything before baking. And stirred into quark or cream cheese, with some time to infuse, it becomes a dip for grilled bread.\u003c\/p\u003e\n\n\u003cp\u003eThe rub is not suitable as seasoning for finished sauces or soups: it is designed for the surface, and in liquid, the salt tips the balance. It is also too strong for delicate fish – the garlic will overwhelm everything.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Marinate chicken legs with oil and rub overnight, then bake for 40 minutes at 200 degrees in the oven – and finish with a spoonful of \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e for dipping.\u003c\/p\u003e\n\n\u003ch3\u003eBlended in Dohr, from the business of a winemaking family\u003c\/h3\u003e\n\n\u003cp\u003eSpice blends like this rub are created in-house at Wajos in Dohr near Cochem on the Moselle. Most of the approximately 900 items are blended, bottled, and tested in their own laboratory there before heading to stores and to us. That was hardly foreseeable at the start: it began with a winery in Ediger-Eller, managed by the Oster family for 15 generations. Walter Josef Oster – his initials are in the name Wajos – founded a liqueur manufactory alongside it in the 1980s.\u003c\/p\u003e\n\n\u003cp\u003eHis son Peter Oster and business partner Ulf Schwichtenberg turned it into a brand starting in the 2000s that goes far beyond liqueurs: cremas, oils, dips, sauces, and indeed rubs. In 2008, the first own store opened in Trier; today, there are Wajos stores throughout Germany and over 80 employees in Dohr. The company remains a family business and describes its attitude as \"working in a controlled smaller way\" – preferring to keep every blend in their own hands rather than buying it in from elsewhere.\u003c\/p\u003e\n\n\u003cp\u003eFor a rub, this means: the mixture of onion, garlic, and herbs is assembled and tested in-house, and the recipe remains consistent – if you buy the tin again, you get the same taste as the first time.\u003c\/p\u003e\n\n\u003ch3\u003eThe rub for grill beginners, weekend cooks, and the camping box\u003c\/h3\u003e\n\n\u003cp\u003eOne For All is the tin you start with when it comes to Wajos rubs: universal, mild, reliable. If you want more character afterwards, you will find the Caribbean, spicy direction in the \u003ca href=\"\/en\/products\/jerk-chicken-rub\"\u003eJerk Chicken Rub\u003c\/a\u003e. All spices and sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect offering for the first barbecue party of the season, along with a barbecue sauce. And it is the tin that sits in the camping box, in the holiday home, or in the shared apartment kitchen – one spice instead of ten. 55 grams are enough for four to five barbecue evenings; store in a dry place away from light, and the spice will keep. It is not suitable for those who need to cook with low salt: salt is the first ingredient here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnion, garlic, rosemary and thyme in one tin – the rub from the Moselle that takes any barbecue meat as it comes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"55 g","offer_id":57548229017932,"sku":"047WAJ0005","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/one-for-all-rub-freisteller-v3.png?v=1791185680"},{"product_id":"piri-piri-rub","title":"Piri Piri Rub","description":"\u003ch2\u003eWajos Piri Piri Rub. Over a quarter chili, bell pepper, thyme, black cumin, and smoke – the spicy rub for chicken, shrimp, and anything that needs a crust.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Piri Piri Rub\u003c\/strong\u003e is a spice blend consisting of 26.7 percent chilies, bell pepper, sea salt, tomato powder, raw cane sugar, parsley, onions, garlic, thyme, black cumin, lemon, and smoke, 55 g from Dohr on the Moselle. Not a mild barbecue seasoning, not a liquid marinade, and not pure chili powder, but a dry rub for coating that turns into a crust on the grill – spicy, savory, slightly smoky. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePiri Piri Rub by Wajos\u003c\/strong\u003e is that Saturday evening when half a chicken is on the grill and the skin is slowly turning dark red. The neighbors smell it first, then someone comes over the fence to ask about it. In Portugal, Piri Piri simply means chili pepper, and Piri Piri chicken there is what roast chicken is to us – only spicier, with garlic, lemon, and herbs. This rub packs that idea into a tin: rub it on, let it marinate, grill it. And at the table, someone quietly reaches for the water after the second bite.\u003c\/p\u003e\n\n\u003ch3\u003eChili up front, followed by bell pepper and tomato, thyme and smoke\u003c\/h3\u003e\n\n\u003cp\u003eThe rub is red, coarse, and smells of chili and smoke even in the tin. Over a quarter consists of chilies, which is significantly more than in other rubs, and the heat is accordingly: noticeable, lingering, yet the flavor still comes through. Bell pepper and tomato powder provide color and sweetness, raw cane sugar caramelizes on the grill, while thyme, oregano, black cumin, and lemon granules add the Portuguese touch. To be honest, it includes: 33 grams of sugar and nearly 17 grams of salt per 100 grams, plus maltodextrin as a carrier – a rub is seasoning for the surface and should be used sparingly. The Piri Piri Rub is not suitable for those who prefer mild grilling or are cooking for children; in that case, the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e with herbs instead of chili is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eFor chicken, shrimp, pork belly, and sweet potatoes\u003c\/h3\u003e\n\n\u003cp\u003ePat the meat dry, rub it with a little oil, and massage in the spice mix – one tablespoon per 500 grams. Let it marinate for at least thirty minutes, ideally overnight in the refrigerator. Chicken legs, wings, or a whole chicken are the classic choice, while shrimp only need ten minutes before hitting the hot pan. Pork belly, pork neck steaks, and ribs work just as well, and sweet potato wedges or cauliflower tossed with oil and a teaspoon of rub turn into a great side dish in the oven. Stirred into yogurt, it makes a spicy dip; mixed with oil, it creates a marinade. It is not suitable for very high, direct heat for long periods: the sugar and bell pepper will burn before the meat is cooked. It is too dominant for delicate fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Marinate chicken legs with Piri Piri Rub overnight, then grill over medium heat and brush with \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Paprika Sauce\u003c\/a\u003e at the end – spice and fruit, our summer meal for guests who like it bold.\u003c\/p\u003e\n\n\u003ch3\u003eBlended on the Moselle, with a Portuguese idea\u003c\/h3\u003e\n\n\u003cp\u003eThe rub is put together in Dohr near Cochem on the Moselle. Wajos produces most of its approximately 900 items on-site and tests them in its own laboratory – spice blends are at the core of their in-house production. The name stands for Walter Josef Oster from a winemaking family in Ediger-Eller with 15 generations of viticulture history; Peter Oster and Ulf Schwichtenberg turned his liqueur manufactory into a brand with over 80 employees and stores across Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe rub for anyone who wants heat on the grill\u003c\/h3\u003e\n\n\u003cp\u003ePiri Piri is the tin for people who like chili as an ingredient rather than just a garnish and who like to take a risk at the grill. As a gift, it belongs in a barbecue bundle with the \u003ca href=\"\/en\/products\/magic-dust-rub\"\u003eMagic Dust Rub\u003c\/a\u003e, its smoky-sweet sister with significantly less heat; all our rubs and barbecue sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. 55 grams is enough for two to three kilos of meat; when stored in a cool, dark place, the mixture stays spicy for a long time. This rub is not suitable for those who need a low-salt or low-sugar diet, or for households that do not like spicy food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eChili, bell pepper, thyme, and smoke in one tin – the spicy rub from the Moselle for chicken that tastes like Portugal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"55 g","offer_id":57548229050700,"sku":"047WAJ0023","price":7.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/piri-piri-rub-woo-eigen.png?v=1790955088"},{"product_id":"balsamico-roestzwiebel-sauce-mit-piment-d-espelette","title":"Balsamic roasted onion sauce with Piment d'Espelette","description":"\u003ch2\u003eWajos Balsamic Roasted Onion Sauce with Piment d'Espelette. Dark, sweet, smoky, and quietly spicy – the barbecue sauce that also doubles as an onion sauce for roasts.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Balsamic Roasted Onion Sauce with Piment d'Espelette\u003c\/strong\u003e is a dark barbecue sauce made from brown cane sugar, tomato paste, 12 percent Aceto Balsamico di Modena PGI, onions, smoked salt, and 0.2 percent Piment d'Espelette, 245 ml from Dohr on the Moselle. It's not ketchup, not a spicy chili sauce, and not liquid onion soup, but a thick sauce between barbecue and balsamic. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBalsamic Roasted Onion Sauce from Wajos\u003c\/strong\u003e solves a problem every barbecue night faces: ketchup is too bland, barbecue sauce is too smokily American, and homemade onion sauce takes half an hour. This bottle sits right in between. It tastes of balsamic and roasted onions, is sweet, has a hint of smoke, and finishes with the mild warmth of Basque Piment d'Espelette. It's a perennial favorite for us and listed as a bestseller at Wajos itself. The reason: the sauce pairs just as well with steak as it does with bratwurst and Sunday gravy.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and dark like balsamic, with roasted onions, smoke, and a bit of heat\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is dark brown and thick, almost like a crema. You taste the sweetness first. Brown cane sugar is the primary ingredient, and with a good 37 grams of sugar per 100 milliliters, the sauce is clearly sweet, like a barbecue sauce. Those trying it for the first time will think of a dark balsamic crema with onions – and they’d be pretty much right. Then comes the 12 percent balsamic from Modena – the dark, winey acidity that prevents it from tasting like syrup. The roasted onion comes from onions and natural onion flavoring, the smoke from smoked salt.\u003c\/p\u003e\n\n\u003cp\u003eAnd the Piment d'Espelette? That is the chili from the French Basque country, more fruity-warm than hot. At 0.2 percent, it remains in the background rather than the foreground in this sauce: you notice a gentle warmth on the palate, and that's it. Anyone expecting a spicy barbecue sauce would be better off with the \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip\u003c\/a\u003e, which contains over 30 percent chili. The sauce contains barley malt and thus gluten, as well as sulfites from the wine vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak, bratwurst, burgers, and as a quick onion sauce\u003c\/h3\u003e\n\n\u003cp\u003eAt the grill, it’s the dip for everything dark: beef steak, pork neck steak, bratwurst, spareribs. A dollop on the plate is enough; the sauce is rich. On a burger, it replaces both ketchup and fried onions – with cheddar and pickles, this is the burger the teenagers at our place always order. For grilled cheese or grilled vegetables like zucchini and eggplant, it adds the dark, sweet note that is otherwise missing. And for those making baked potatoes with sour cream, just put the bottle right next to them – the combination of cold dip and dark sauce works perfectly.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it turns into an onion sauce: add two to three tablespoons to the pan drippings from beef, pork, or roulades, deglaze with a little water or broth, bring to a brief boil, and you’re done. That’s a Sunday roast gravy in five minutes, and it tastes like braised onions even though your cutting board stays clean. A spoonful in a finished gravy or goulash adds color, sweetness, and depth. Use it with fried potatoes and a fried egg, on a Leberkäse roll, or in the pan with sautéed onions and mushrooms – anywhere roasted onions and balsamic belong.\u003c\/p\u003e\n\n\u003cp\u003eIt also works as a marinade, but with caution: the sugar will burn at high heat. Brush the meat with it and apply only in the final minutes on the grill, or brush it on at the end. It is not suitable for anything that should remain light and fresh – fish, poultry with lemon, or salads. And once opened, the bottle belongs in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pan-fried bratwurst with the roasted onion sauce and a roll – or on fries with a little mayonnaise; it’s the dark version of currywurst fries.\u003c\/p\u003e\n\n\u003ch3\u003eBalsamic from a family that has been making wine for 15 generations\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce comes from Wajos, a gourmet manufacturer in Dohr near Cochem on the Moselle. The name is an abbreviation: Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been cultivating wine for 15 generations. From a liqueur distillery in the 1980s, his son Peter Oster and his partner Ulf Schwichtenberg turned it into a brand that today carries around 900 items. Over 80 employees work in Dohr, and the first Wajos store opened in Trier in 2008.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that balsamic plays a leading role in a barbecue sauce from winemakers fits the company: wine vinegar and grape must are the foundation of many Wajos products, from cremas to sauces. Like most Wajos items, the sauce is produced in Dohr and tested in their in-house laboratory. Wajos describes their own operation as \"controlled small\" – a family business rather than a sauce factory.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for grill enthusiasts and those who lack the time for homemade onion sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe roasted onion sauce is the bottle for everyone who wants more depth than ketchup at the grill. It is milder in smoke than a hickory sauce and milder in heat than a chili sauce – the dark, sweet middle ground. And it’s for anyone who needs a gravy during the week that tastes like more than just powdered mix. As a gift, it fits perfectly into a barbecue pack alongside the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e for the smoky side and the \u003ca href=\"\/en\/products\/pfirsich-sauce-mit-whisky\"\u003ePeach Sauce with Whisky\u003c\/a\u003e for the fruity side. You can find all sauces on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 245 ml bottle keeps for a long time unopened in a cool, dark place, and for weeks in the refrigerator after opening. The sauce is not suitable for those looking for a light, low-sugar barbecue sauce – it is sweet, and that is part of its character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBalsamic, roasted onion, smoke, and a touch of Piment d'Espelette – the dark sauce from the Moselle that reaches from the grill to the Sunday roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231311692,"sku":"049WAJ0001","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/balsamico-roestzwiebel-sauce-mit-piment-d-espelette-woo-eigen.png?v=1790955113"},{"product_id":"barbecue-sauce-mit-hickory-rauchsalz","title":"Barbecue sauce with hickory smoked salt","description":"\u003ch2\u003eWajos Barbecue Sauce with Hickory Smoked Salt. Tomato, beet syrup, and salt smoked over hickory wood – the dark, smoky barbecue sauce that can do more than just sweet.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Barbecue Sauce with Hickory Smoked Salt\u003c\/strong\u003e is a barbecue sauce made from tomato paste, sugar, spirit vinegar, beet syrup, spices, mustard seeds, and 0.5 percent hickory smoked salt, 245 ml from Dohr on the Moselle. Not a ketchup with smoke flavor, not a hot chili sauce, not a marinade for soaking – but a barbecue sauce for brushing and dipping, savory, slightly spicy, and smoky. Contains gluten, soy, and mustard.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBarbecue Sauce with Hickory Smoked Salt from Wajos\u003c\/strong\u003e is the opposite of the bottle from the supermarket that mainly tastes of sugar and liquid smoke and tastes the same on everything. This sauce is dark; it tastes first of tomato and beet syrup, then of smoke, and it has an acidity that keeps it from being a dessert. The smoke comes from salt that has been smoked over hickory wood, the wood used to cook ribs in the Southern US. For us, it is the second most popular barbecue sauce after the Balsamic Roasted Onion – and the one we recommend for pulled pork.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and beet syrup first, then smoke, finally vinegar and mustard\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is savory-sweet: tomato paste and beet syrup, or sugar beet syrup, provide a dark, almost malty depth – barley malt and wheat malt enhance this. Then comes the smoke, warm and woody rather than biting, from the hickory smoked salt, smoked salt, and smoke flavoring. Spirit vinegar, mustard seeds, and spices finally provide the acidity and a slight heat, which Wajos calls \"mildly spicy\" – a tingle rather than a burn.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is still sweet, which is part of the style: sugar is at the top of the list, 44.8 grams per 100 milliliters. So, it is a sauce for dosing rather than drowning – two tablespoons per serving instead of half the bottle. Besides the smoked salt, there is smoke flavoring in it; we mention that. And it contains soy, wheat, barley malt, and mustard – the barbecue sauce is not suitable for anyone with a gluten or soy intolerance. Those who want more heat will find it in the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Paprika Sauce with Jalapeno Chili\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn ribs, in pulled pork, with baked potatoes – and in the pan during the week\u003c\/h3\u003e\n\n\u003cp\u003eThe classic: brush spareribs or chicken legs twice with the sauce during the last ten minutes on the grill. Only at the end because the sugar would otherwise burn, and away from the hottest spot. For pulled pork, stir three tablespoons into the shredded meat and add the rest for individual dosing. On a burger, it replaces ketchup; in a sandwich with chicken breast and coleslaw, it’s the sauce that holds everything together.\u003c\/p\u003e\n\n\u003cp\u003eDuring the week, it's the shortcut: fry meatballs in a pan, add two tablespoons of sauce and a splash of water, simmer for three minutes – dinner with rice. The same works with tofu or halloumi cubes, with roasted vegetables from the oven, or as a dip with sweet potato wedges. Bratwurst and currywurst handle it well, and a tablespoon in a Bolognese adds the smokiness you would otherwise only get with bacon. For baked potatoes, stir a tablespoon of sauce into 200 grams of sour cream – a dip that stands on the grill table next to the herb quark and is the first to be finished. It also goes well as a dollop next to grilled cheese and corn on the cob, and on a hot dog, it replaces ketchup and mustard at the same time.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: using the sauce as an overnight marinade – sugar and vinegar make the meat tender on the outside and turn it black when grilling. And it doesn't suit fish as well, as the smoke is too dominant. It is too heavy for dipping raw vegetables; a quark dip is a better choice there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Rub neck steaks with \u003ca href=\"\/en\/products\/magic-dust-rub\"\u003eMagic Dust Rub\u003c\/a\u003e, grill, and glaze with the barbecue sauce in the last few minutes – rub for the crust, sauce for the shine, both from Dohr.\u003c\/p\u003e\n\n\u003ch3\u003eA barbecue sauce from the Moselle instead of Kansas City\u003c\/h3\u003e\n\n\u003cp\u003eBarbecue sauces usually come from the USA; this one comes from Dohr near Cochem on the Moselle. Wajos manufactures most of its roughly 900 items there itself, including sauces, and tests every batch in its own lab. The company carries the initials of Walter Josef Oster, the winemaker from Ediger-Eller who founded a liqueur factory next to the family vineyard in the 1980s. Peter Oster, his son, and Ulf Schwichtenberg turned it into the brand it is today starting in the 2000s: over 80 employees in Dohr, own stores since 2008, starting in Trier.\u003c\/p\u003e\n\n\u003cp\u003eThat a business from a winemaking family starts a barbecue sauce with spirit vinegar and beet syrup sounds like a contradiction, but it is craftsmanship: vinegar is wine expertise, syrup and reduction are liqueur expertise. Both are in this bottle. Wajos describes its work as \"controlled small\" – and the sauce bears the label of a business with an address rather than that of an anonymous brand.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for the barbecue evening, for pulled pork, and for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe barbecue sauce is the bottle we recommend with every grill package. It suits people who like smoke and prefer to leave out chili heat, and families where the children eat along at the grill. Anyone making pulled pork or ribs in the oven for the first time has the sauce with this bottle that will save the result if the meat turns out drier than planned. As a gift, it belongs next to the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/pflaume-barbecue-dip-wuerzmischung\"\u003ePlum Barbecue Dip\u003c\/a\u003e; all barbecue sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a dry, dark place; after opening, keep in the refrigerator – where it will last the entire summer at two tablespoons per barbecue evening. The sauce is not suitable for those looking for a low-sugar barbecue sauce or for dishes where the smoke should remain in the background.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, beet syrup, and hickory smoke from Dohr on the Moselle – the barbecue sauce that shines on ribs and holds everything together in a sandwich.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231344460,"sku":"049WAJ0004","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/barbecue-sauce-mit-hickory-rauchsalz-woo-eigen.png?v=1790955119"},{"product_id":"mango-paprika-sauce-mit-jalapeno-chili","title":"Mango Paprika Sauce with Jalapeño Chili","description":"\u003ch2\u003eWajos Mango Bell Pepper Sauce with Jalapeno Chili. 15 percent bell pepper, 10 percent mango, and one percent jalapeño – the fruity barbecue sauce with a subtle heat for chicken, vegetables, and burgers.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mango Bell Pepper Sauce with Jalapeno Chili\u003c\/strong\u003e is a barbecue sauce made from tomato paste, 15 percent bell pepper, 10 percent mango, garlic, spirit vinegar, and 1 percent jalapeño chili, 245 ml from Dohr on the Moselle. Not a ketchup, not a smoky barbecue sauce, and not a tear-jerking chili sauce, but a fruity-sweet sauce with mild heat – for dipping, brushing, and mixing. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMango Bell Pepper Sauce with Jalapeno Chili by Wajos\u003c\/strong\u003e is what belongs on the grill table when ketchup is too boring and chili sauce is too risky. Ketchup is tomato and sugar, always the same, everyone knows it. This sauce is orange instead of red; it tastes like bell pepper and mango first, and only then does the jalapeño make its presence known – so quietly that children keep dipping, yet adults notice that something is there. It is one of the most requested Wajos barbecue sauces among us, and the bottle that empties quickly on every grill table in the summer.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper and mango up front, tomato underneath, jalapeño at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is orange-red, smooth, and medium-thick – it stays on the spoon but runs off a brush. First comes the bell pepper, mild and sweet, then the mango with its fruitiness and a slight acidity from lemon juice and vinegar. Tomato paste and garlic provide the foundation, while mustard among the spices adds a subtle seasoning. The one percent of jalapeño is noticeable at the end: a warm tingle that fades after a few seconds, far from a heat that masks the food.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it must be said: sugar is the second ingredient listed, 23.5 grams per 100 milliliters – a barbecue sauce is sweet, and this one is too. It contains flavoring, modified starch and xanthan gum as thickeners, and mustard as an allergen. It is vegan, free of egg and dairy, unlike many creamy barbecue sauces.\u003c\/p\u003e\n\n\u003cp\u003eThe Mango Bell Pepper Sauce is not suitable for those expecting a truly hot chili sauce – one percent jalapeño provides flavor rather than fire. Those who prefer smoky and dark over fruity and light when grilling are better served by the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilled chicken, on burgers, in stir-fries, and for raclette\u003c\/h3\u003e\n\n\u003cp\u003eThe first dish is chicken. Grill thighs or breasts and brush them with the sauce in the final minutes so it glazes rather than burns. Serve with a second spoonful on the plate as a dip. It works just as well for pork neck, skewers, bratwurst, and grilled salmon, where the mango pairs better with the fish than any ketchup. For grilled vegetables – zucchini, bell peppers, corn on the cob, halloumi – it is the sauce that ensures vegetarians at the grill table are well-catered for.\u003c\/p\u003e\n\n\u003cp\u003eOn a burger, it replaces ketchup and mayonnaise at the same time; on a hot dog, it replaces mustard. In a vegetable stir-fry with rice or noodles, two tablespoons at the end are enough to give the dish fruitiness and spice all at once; in a chicken stir-fry with bell peppers and onions, it creates the sauce all on its own. At a raclette, it is the bowl that empties first, and for baked potatoes with quark, it is the perfect dollop on top.\u003c\/p\u003e\n\n\u003cp\u003eIt can be thinned out: mixed with yogurt or crème fraîche, it becomes a mild dip for vegetable sticks and fries; with oil and a little vinegar, it makes a dressing for rice salad or coleslaw. A tablespoon in the marinade for chicken skewers adds color and sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable for prolonged simmering in stews or braised dishes – the sugar turns bitter, and the fruit flavor disappears. Always apply it to the grill at the very end, otherwise it will burn before the meat is cooked. Once opened, the bottle should be kept in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Chicken skewers rubbed with \u003ca href=\"\/en\/products\/jerk-chicken-rub\"\u003eJerk Chicken Rub\u003c\/a\u003e, grilled, and finally brushed with Mango Bell Pepper Sauce – the Caribbean from your balcony, our go-to meal for balmy evenings with guests.\u003c\/p\u003e\n\n\u003ch3\u003eA barbecue sauce from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce comes from Dohr near Cochem on the Moselle. Wajos manages around 900 items there and produces most of them itself – sauces are included, and every batch goes through their own laboratory before it is bottled. The family-run business with over 80 employees is named after Walter Josef Oster, the founder from a winemaking family in Ediger-Eller that has been producing wine on the Moselle for 15 generations.\u003c\/p\u003e\n\n\u003cp\u003eHis business began in the 1980s as a liqueur manufactory alongside the winery. Peter Oster, his son, and Ulf Schwichtenberg turned it into the Wajos brand starting in the 2000s – the first store opened in Trier in 2008; today, they can be found all over Germany. The fact that a barbecue sauce from the Moselle uses spirit vinegar for acidity fits this heritage: vinegar is a familiar craft in the region. \"Controlled smaller-scale work\" is how Wajos describes why only a selection of all possible sauces is produced.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for families at the grill and for people tired of ketchup\u003c\/h3\u003e\n\n\u003cp\u003eThe Mango Bell Pepper Sauce is the bottle for grill tables where children, vegetarians, and heat-seekers sit together. It works for everyone because the fruit is at the front and the heat is at the back. 245 ml lasts for several barbecue evenings; once opened, it stays good for weeks in the refrigerator. As a gift, it belongs in a barbecue package with the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e; you can find all barbecue sauces and rubs on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those who reject fruit in savory dishes, or for people who must eat a low-sugar diet – sugar is second on the list here, as stated on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBell pepper, mango, and a hint of jalapeño – the fruity barbecue sauce from the Moselle that replaces ketchup and chili sauce all at once.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 g","offer_id":57548231934284,"sku":"049WAJ0005","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mango-paprika-sauce-mit-jalapeno-chili-woo-eigen.png?v=1790955126"},{"product_id":"patatas-bravas-sauce","title":"Patatas Bravas Sauce","description":"\u003ch2\u003eWajos Patatas Bravas Sauce. Bell pepper, garlic and olive oil, red, spicy and hot – the salsa for roasted potatoes, tapas and steak.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Patatas Bravas Sauce\u003c\/strong\u003e is a red sauce made from 24 percent bell peppers, 9.5 percent bell pepper paste, rapeseed oil, olive oil, garlic, brandy vinegar and spices, 245 ml from Dohr on the Moselle. Not ketchup, not a sweet barbecue sauce, not tomato sugo, but a spicy-hot bell pepper salsa with little sugar, just as it belongs with potato wedges in Spain. Contains mustard and whey protein.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePatatas Bravas Sauce from Wajos\u003c\/strong\u003e is the reason why we have potato wedges on a baking sheet on Fridays. The day was long, there are potatoes, a piece of cheese, a few olives in the fridge – and this bottle. Potatoes in wedges, oil, salt, 35 minutes in the oven, the sauce in a bowl, and the tapas evening at the kitchen table is ready. We order this bottle often, and we suspect that most people started out in a similar way: with potatoes and the question of what goes well with them.\u003c\/p\u003e\n\n\u003ch3\u003eBell pepper and garlic up front, heat in the background, hardly any sweetness\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is brick-red and creamy rather than smooth like ketchup. First you taste bell pepper – a third of the bottle is bell pepper and bell pepper paste –, then garlic, then a heat that lingers in the throat but is manageable. Brandy vinegar and lemon juice provide a fresh acidity, olive oil and rapeseed oil provide roundedness. With just under five grams of sugar per 100 milliliters, it is significantly less sweet than most barbecue sauces – that is the difference you notice on the second spoonful.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest, it must be said: the heat comes from spices that Wajos lists collectively, and the sauce contains mustard, whey protein concentrate and an emulsifier that holds the oil and bell pepper together. It is therefore not suitable for vegans. And with 26 grams of fat per 100 milliliters, it is an oil-based sauce rather than a light salsa – but that means it stays on the potato.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for a mild sauce for children, the Bravas sauce is not suitable – in that case, the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Bell Pepper Sauce\u003c\/a\u003e from Wajos with its sweetness is the friendlier choice. Anyone who wants it even hotter will find the next level up in the \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip spice blend\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith potato wedges, tapas, steak and on bread\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is Patatas Bravas itself. Cut potatoes into wedges, roast them in the oven with olive oil and salt until they are crispy on the outside, and add the sauce over or next to them. In Spain, a dollop of aioli is often added – red and white side by side, that is the classic tapas plate look. At home, the red sauce alone is enough, with a piece of white bread for dipping.\u003c\/p\u003e\n\n\u003cp\u003eAt the grill, it is the sauce for those who have had enough of ketchup: for steak, bratwurst, chicken skewers, and grilled vegetables. A tablespoon on a burger replaces ketchup and mustard together. On a sandwich with cheese and arugula or on a wrap with chicken, it is the spread that provides the heat.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it works as a base: two tablespoons in a tomato sauce for pasta, in a chili, in a potato soup or in a pan with chorizo and chickpeas. On scrambled eggs or in a shakshuka, it provides bell pepper and heat, and you don't need to chop any bell peppers. And over oven vegetables with feta, shortly before serving, it is the dressing that turns a baking sheet into a meal.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is not suitable as a dip for fondue with many mild side dishes or anywhere a sweet sauce is expected – it is savory and spicy instead of rounded. And long cooking time doesn't suit it: the fresh bell pepper and garlic note is lost. Add it at the end rather than at the beginning. Once opened, it belongs in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir one tablespoon of Patatas Bravas sauce into three tablespoons of mayonnaise – the quick dip for fries that falls somewhere between aioli and bravas.\u003c\/p\u003e\n\n\u003ch3\u003eA Spanish salsa from a sauce kitchen on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufactory in Dohr near Cochem on the Moselle, founded on the heritage of a winemaking family. The name stands for Walter Josef Oster from Ediger-Eller, where the Osters have been making wine for 15 generations. Starting from his liqueur manufactory in the 1980s, his son Peter Oster and Ulf Schwichtenberg built up the Wajos brand from the 2000s onwards – with the first store in 2008 in Trier and today over 80 employees in Dohr.\u003c\/p\u003e\n\n\u003cp\u003eAt Wajos, the sauces have their own shelf: grill and seasoning sauces ranging from Barbecue and Café de Paris to Patatas Bravas, produced like most of the roughly 900 items in Dohr and tested in their own laboratory there. The Bravas sauce shows what the company understands by \"working in controlled small batches\": bell pepper and bell pepper paste as the main ingredient, olive oil alongside rapeseed oil, and only enough sugar to maintain the heat.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for tapas evenings and for people who find ketchup too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Patatas Bravas Sauce is the bottle for everyone who is tired of ketchup. When grilling and having baked potatoes, it should be something savory. It fits into every barbecue package and every tapas evening as a gift – together with the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip spice blend\u003c\/a\u003e for the potatoes themselves or the \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e for the white next to the red. All sauces and dips are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the bottle should be stored in a dry place protected from light; once opened, keep it in the refrigerator; 245 ml is enough for six to eight baking sheets of potato wedges. It is not suitable for anyone who has trouble with heat or must avoid mustard and milk – both are on the ingredient list, and the heat is the whole point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBell pepper, garlic and olive oil, red and spicy – the Bravas sauce from the Moselle that turns a baking sheet of potatoes into a tapas evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231967052,"sku":"049WAJ0006","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/patatas-bravas-sauce-woo-eigen.png?v=1790955132"},{"product_id":"caf-de-paris-sauce","title":"Café de Paris sauce","description":"\u003ch2\u003eWajos Café de Paris Sauce. Tarragon, garlic and herbs in a creamy, cold sauce – the barbecue sauce that tastes like a bistro instead of ketchup.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Café de Paris Sauce\u003c\/strong\u003e is a cold, creamy sauce based on rapeseed oil and egg yolk with spirit vinegar, onions, garlic, tarragon, parsley, thyme, oregano, parsnip and a hint of chili, 245 ml from Dohr on the Moselle. Not a warm butter sauce like in a restaurant, not a barbecue sauce with smoke and sugar, not a dip from a bag, but a herbal sauce for grilling and dipping that comes in a bottle. Contains egg.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCafé de Paris Sauce by Wajos\u003c\/strong\u003e shares its name and herbs with the famous sauce from Geneva, but the preparation differs. The original is a warm butter sauce with tarragon, mustard and curry that is poured over entrecôte in restaurants and almost no one makes at home. This bottle is the cold, everyday version: rapeseed oil and egg yolk as a creamy base, plus tarragon, garlic, parsley, thyme and oregano. It goes straight from the fridge to your grill plate, saving you from having to reduce it on the stove. For us, it is one of the three most-purchased Wajos barbecue sauces.\u003c\/p\u003e\n\n\u003ch3\u003eTarragon forward, garlic and onion behind, creamy and slightly tangy\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is pale yellow, thick and smooth, and it smells first of tarragon – the herb that plays the leading role in béarnaise and in Café de Paris butter, anise-like and green. Then come the garlic and onion, then the other herbs, and at the very end a touch of chili, more warmth than heat. The spirit vinegar and lemon juice provide the acidity that an oil-based sauce needs to stay light. The color comes from safflower and lemon rather than dyes.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest, it is a rich sauce: 41 grams of fat per 100 milliliters, from rapeseed oil, bound with egg yolk powder, starch, xanthan gum and guar gum. In return, at 3.4 grams of sugar, it is almost unsweetened – the difference compared to any barbecue sauce. Salt is at 1.9 grams. One to two tablespoons per plate are sufficient.\u003c\/p\u003e\n\n\u003cp\u003eThis bottle is not suitable for those expecting the warm, buttery Café de Paris sauce from a restaurant – it is cold, oil-based and stays cold. Those who want to make their own herb butter will find the dry spice base for it in the \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris Dip seasoning blend\u003c\/a\u003e. And those looking for sweetness and smoke are better served by the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoke Salt\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith steak, fish, asparagus, baked potatoes and on sandwiches\u003c\/h3\u003e\n\n\u003cp\u003eThe first use is the grill plate: a tablespoon next to a rump steak, chicken fillet or salmon, just like herb butter, only cold and creamy. It goes particularly well with fish – the tarragon and the acidity do what lemon usually does. On baked potatoes or fries, it is the alternative to mayonnaise with significantly more flavor, and for green or white asparagus with boiled potatoes, it replaces hollandaise, and the stove stays off.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, it works as a sandwich sauce: a thin layer on a baguette with chicken, tomato and lettuce, or on a roast beef roll. In a salad dressing, a tablespoon of the sauce replaces the oil and mustard – mixed with a splash of vinegar and a little water, potato salad or leafy greens become creamy and herbaceous. It is also intended as a dip for vegetable sticks, grilled vegetables or chicken wings, and the tarragon goes particularly well with grilled lamb chops.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: Heating it up. The sauce is an oil-egg emulsion; it will separate and become grainy in the pan or oven. Therefore, always add it to the finished plate or serve on the side. And for game or dark gravies, it is too light – a crema is more suitable there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e New potatoes from the oven, grilled salmon, served with this sauce and a few drops of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e over the fish – our meal for the first warm Friday of the year.\u003c\/p\u003e\n\n\u003ch3\u003eProduced in Dohr on the Moselle, where Wajos makes its savory sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe barbecue and savory sauces are among the products that Wajos manufactures itself in Dohr near Cochem on the Moselle – like most of the company's approximately 900 items, each batch tested in its own laboratory. Over 80 people work there for a family business with roots in viticulture: Walter Josef Oster, whose initials make up the name Wajos, comes from a winemaking family in Ediger-Eller with 15 generations of viticulture history.\u003c\/p\u003e\n\n\u003cp\u003eIn the 1980s, he opened a liqueur manufactory next to the vineyard, which his son Peter Oster and Ulf Schwichtenberg expanded into the Wajos brand starting in the 2000s – with the first store in Trier in 2008 and today with shops throughout Germany. The principle of \"controlled smaller production\" also applies to the sauces: instead of an endless series of varieties, a manageable range that is seasoned in Dohr. The Café de Paris Sauce is the herbaceous, unsweetened one among them.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for grill enthusiasts, fish lovers and anyone who finds barbecue sauces too sweet\u003c\/h3\u003e\n\n\u003cp\u003eThe Café de Paris Sauce is for everyone who wants a sauce on their grill plate that tastes of herbs instead of sugar – for fish and poultry evenings, for asparagus season and for families where the ketchup bottle is always empty, but the herb butter never is. As a gift, it fits well in a grill basket along with the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e and a rub; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a cool, dark place; refrigerate after opening; 245 milliliters are enough for a grilling season with guests. The sauce is not suitable for those who avoid eggs or for vegan cuisine – egg yolk is one of the basic ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTarragon, garlic and herbs in a cold, creamy sauce – the barbecue sauce from the Moselle that we serve next to fish and steak when herb butter isn't enough.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548231999820,"sku":"049WAJ0003","price":7.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/caf-de-paris-sauce-woo-eigen.png?v=1790955138"},{"product_id":"pfirsich-sauce-mit-whisky","title":"Peach Sauce with Whiskey","description":"\u003ch2\u003eWajos Peach Sauce with Whisky. One-fifth peach purée, honey, onions and 6 percent whisky – the sweet and tangy barbecue sauce for pork, chicken and halloumi.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Peach Sauce with Whisky\u003c\/strong\u003e is a barbecue sauce made from 20 percent peach purée, honey, tomato paste, 6 percent whisky, onions, brandy vinegar and spices, with a smoky flavour, 245 ml from Dohr on the Moselle. It’s not ketchup, not a chutney for eating by the spoonful, and not a spice bomb, but a thick sauce for dipping and glazing – sweet at first, then sour and tangy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Sauce with Whisky from Wajos\u003c\/strong\u003e is the bottle that sits on our garden table next to the grill in summer – it’s a favourite of ours, usually ordered in May and June. The evening looks like this: pork neck steaks off the grill, corn on the cob, a salad, and the sauce in the middle for everyone to take turns dipping into. The kids love it for the sweetness, the adults for the onion, the smoke and the whisky, which tastes less like a glass of whisky and more like a sauce with character. By the end of the evening, the bottle is half empty, and no one has missed the ketchup.\u003c\/p\u003e\n\n\u003ch3\u003eSweet like ripe peach, then onion, smoke and a hint of whisky\u003c\/h3\u003e\n\n\u003cp\u003eBound with locust bean gum, the sauce stays on the meat instead of running off. At first, you taste peach and honey, soft and well-rounded. Then comes the savoury layer: onions, tomato paste, garlic, and a hint of smoke from smoke flavouring. The brandy vinegar keeps the sweetness in check, and right at the finish sits the whisky – six percent, enough for a warm, slightly malty depth, while the alcohol itself remains in the background. The spices add a mild heat that lingers on the tongue while remaining gentle.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is sweet, you should know: nearly 50 grams of sugar per 100 millilitres, derived from sugar, honey, peach and beet syrup. Because it contains honey, it is not suitable for vegans. If you want a hot, smoky barbecue sauce, you are better served by the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e. And if you generally avoid fruit on meat, this probably won't be for you.\u003c\/p\u003e\n\n\u003ch3\u003eFor dipping, glazing and in the pan with onions\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way to use it is as a dip: pork neck steak, bratwurst, chicken skewers or halloumi from the grill, with the sauce on the side. It goes with anything that has fat and roasted aromas because its sweetness and acidity hold their own against them. It is the substitute for ketchup that kids immediately accept with chips and potato wedges.\u003c\/p\u003e\n\n\u003cp\u003eFor glazing, it goes onto the meat in the last five minutes: brush chicken legs, spare ribs or pork belly and put them back on the grill for a short time. That’s it – the sugar caramelises quickly and becomes bitter if it is left directly over the embers for too long.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it works as a base for a quick pan sauce: sauté onions in butter, add two tablespoons of sauce, deglaze with a little broth, and serve with pork fillet or chicken breast. Stirred into minced meat for burgers, it adds juiciness and sweetness. On a burger with bacon and cheddar, it replaces the barbecue sauce, with significantly more fruit. And in a marinade with oil and soy sauce, it makes chicken wings sticky and dark.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for fish with a delicate flavour, for beef steak you want to eat plain, or for anything that needs to cook for a long time. Once opened, the bottle belongs in the fridge.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pork neck steaks from the grill, brushed with the sauce in the last few minutes, served with baked potatoes seasoned with the \u003ca href=\"\/en\/products\/one-for-all-rub\"\u003eOne For All Rub\u003c\/a\u003e – the Sunday for which we buy this bottle.\u003c\/p\u003e\n\n\u003ch3\u003eCooked in Dohr, by a business that started with liqueur\u003c\/h3\u003e\n\n\u003cp\u003eThat a business on the Moselle puts whisky in a barbecue sauce is less surprising if you know where Wajos comes from. The name stands for Walter Josef Oster, founder of a wine-growing family in Ediger-Eller that has been making wine for 15 generations. In the 1980s, Walter Oster opened a liqueur manufactory next to the vineyard – spirits were the craft from the beginning, long before cremas, oils and sauces were added.\u003c\/p\u003e\n\n\u003cp\u003eHis son Peter Oster and Ulf Schwichtenberg built the Wajos brand from the 2000s onwards, opening the first store in Trier in 2008, and today they have stores all over Germany. The company is based in Dohr near Cochem, employs over 80 people and manufactures most of its approximately 900 items itself. Every sauce goes through their own laboratory before it ends up in the bottle.\u003c\/p\u003e\n\n\u003cp\u003eThe barbecue sauces at Wajos are among the products where the company plays to its origins: fruit that you know from their cremas, and alcohol that you know from their liqueurs, brought together in one sauce. \"Work in a controlled, smaller way\" is what the family business calls its principle – better a few sauces that get it right than a shelf full of variations.\u003c\/p\u003e\n\n\u003ch3\u003eThe sauce for the barbecue summer and for anyone who finds ketchup too boring\u003c\/h3\u003e\n\n\u003cp\u003eThe Peach Sauce is the bottle you buy when you’ve had enough of the standard barbecue sauces and want something fruity on the table. It is the mild, sweet variety on the Wajos shelf – for families where children are eating, and for guests who find spice too much. If you want more fire afterwards, you will find the hot fruitiness in the \u003ca href=\"\/en\/products\/mango-paprika-sauce-mit-jalapeno-chili\"\u003eMango Paprika Sauce with Jalapeno Chilli\u003c\/a\u003e and a dark, savoury direction in the \u003ca href=\"\/en\/products\/balsamico-roestzwiebel-sauce-mit-piment-d-espelette\"\u003eBalsamic Roasted Onion Sauce\u003c\/a\u003e. All sauces are available on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the souvenir for a barbecue evening that looks like more than just a token gift – combined with a rub, it becomes a small barbecue kit. Unopened, it keeps for a long time in the pantry; once opened, it lasts for a few weeks in the fridge. It is not suitable for anyone who wants to avoid alcohol completely: at six percent, the whisky is a genuine ingredient rather than just a trace.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePeach, honey, onion and a splash of whisky – the barbecue sauce from the Moselle that everyone takes turns dipping into on a summer evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548232065356,"sku":"049WAJ0007","price":7.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pfirsich-sauce-mit-whisky-woo-eigen.png?v=1790955145"},{"product_id":"basilikum-pesto-mit-pinienkernen","title":"Basil pesto with pine nuts","description":"\u003ch2\u003eWajos Basil Pesto with Pine Nuts. 46 percent basil, olive oil, cashews, and Pecorino – the green pesto that tastes like basil instead of oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Basil Pesto with Pine Nuts\u003c\/strong\u003e is a green pesto made from 46 percent basil, olive oil, cashew nuts, 2.5 percent pine nuts, grated cheese and Pecorino, garlic, and salt, 180 g from Wajos in Dohr on the Moselle. Not a pasta sauce for heating, not a pesto with sunflower oil as the main ingredient, and not a vegan version, but a pesto that is nearly half basil – green, savory, with cheese and nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Pesto with Pine Nuts from Wajos\u003c\/strong\u003e is the shortcut to a dinner that looks like more than ten minutes of work. Boil pasta water, open the jar, stir two spoonfuls of pesto with a little pasta water in a bowl, add noodles, top with Parmesan. Many jars can do that – the difference lies in what lingers on your tongue afterward. Here, it is basil: 46 percent, almost half the jar, which is why the pesto is dark green instead of olive-colored and tastes like herbs instead of oil. For us, it is one of the two best-selling Wajos pestos and the jar that is never missing from our pantry.\u003c\/p\u003e\n\n\u003ch3\u003eBasil up front, cheese and cashew behind it, garlic only soft\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells of fresh basil, green and peppery, with a hint of garlic. On the tongue, the herb comes first, then the olive oil, then the nut – creamy, slightly sweet, from cashew nuts – and finally the cheese: grated cheese and Pecorino, salty and savory, plus milk powder, which binds the mass. Garlic is present, but subtle; it remains in the background. The consistency is coarse and chunky rather than a smooth purée.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it must be said: the nut in the pesto is primarily cashew; pine nuts make up 2.5 percent – they are in the name, but the cashews provide the creaminess. Lactic acid as an antioxidant preserves the color; the pesto contains no added flavorings. With 43 grams of fat per 100 grams, it is what a pesto should be: oil, nuts, and cheese, for seasoning rather than spooning. It contains milk and cashew nuts as allergens.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want a pesto with pine nuts as the only nut, this jar is not suitable. Those who need it cheese-free will find the dairy-free version in the \u003ca href=\"\/en\/products\/pesto-peperoncino-und-aglio-olio\"\u003ePesto Peperoncino \u0026amp; Aglio Olio\u003c\/a\u003e – spicy, made from green chilies and olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, under tomato and mozzarella, on bread, and in potato salad\u003c\/h3\u003e\n\n\u003cp\u003ePasta is the beginning. Two tablespoons of pesto per person in a bowl, add three tablespoons of pasta water, stir, then fold in the hot noodles – this is how the pesto spreads, and the pan stays cold. Linguine, spaghetti, or heart-shaped noodles, Parmesan on top, done. With halved cherry tomatoes and mozzarella, it becomes a summer dish; with sautéed zucchini and pine nuts, a dinner for guests.\u003c\/p\u003e\n\n\u003cp\u003eCold, it is just as at home: under tomato and mozzarella instead of basil leaves, on toasted bread with cream cheese, in a wrap with chicken and arugula, or as a spoonful in tomato soup right before serving. In potato salad with oil and vinegar, it replaces herbs and mustard at the same time; stirred with yogurt or crème fraîche, it becomes a dip for veggie sticks and grilled cheese.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it can do more than many think: a spoonful in mashed potatoes, on oven-roasted vegetables like zucchini and bell peppers, over seared salmon or chicken breast in the last seconds in the pan. As a filling in puff pastry swirls or on pizza after baking. And in a minestrone, a spoonful at the end stirs up the whole soup.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is not suitable for frying or prolonged heating – the cheese curdles, and the basil becomes brown and bitter. Always add it at the very end, never in a hot pan. Once opened, the jar belongs in the refrigerator; covered with a thin layer of olive oil, it lasts longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/herznudeln\"\u003eHeart-shaped noodles\u003c\/a\u003e with this pesto, cherry tomatoes, and Parmesan – the dinner that gets our children to eat greens willingly.\u003c\/p\u003e\n\n\u003ch3\u003eA pesto that comes to us via Wajos on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is part of the Wajos assortment in Dohr near Cochem on the Moselle. The family business has over 80 employees and around 900 items. Behind the name are the initials of Walter Josef Oster, the founder from a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations. From his liqueur manufacture in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand – the first store opened in Trier in 2008, and today they exist all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe Italian line – pesto, sugo, breadsticks, noodles – complements what Wajos produces itself in Dohr: cremas, oils, spice blends, liqueurs. A Piedmont-style basil pesto fits into this range because it brings the oils and cremas on the plate together. An in-house laboratory tests the company's products, and Wajos calls the principle behind it \"controlled smaller work\" – for a pesto, this means: few ingredients, a lot of the most important one.\u003c\/p\u003e\n\n\u003ch3\u003eThe pesto for the pantry and for unplanned evenings\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is for everyone who wants a pesto in the cupboard that saves dinner on a Tuesday, even when the fridge is empty. And which still tastes like basil when guests are sitting at the table. 180 grams are enough for three to four portions of pasta; unopened, the jar lasts a long time in the pantry. If you prefer red over green, try the \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e; as a gift, both fit together with a package of noodles in one parcel. All pestos and sugos are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is not suitable for vegans or those with milk or nut allergies, nor for those expecting a smooth, mild pesto – this one is coarse, green, and distinctly cheesy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNearly half basil, plus olive oil, cashew, and Pecorino – the green pesto from the Wajos shelf that turns noodles into a meal in ten minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 g","offer_id":57548232098124,"sku":"044WAJ0002","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-pesto-mit-pinienkernen-woo-eigen.png?v=1790955152"},{"product_id":"pesto-peperoncino-und-aglio-olio","title":"Pesto Chili \u0026 Garlic Oil","description":"\u003ch2\u003eWajos Pesto Peperoncino \u0026amp; Aglio Olio. Two-thirds green chilies, just under a third olive oil, garlic, and salt – the spicy pesto for pasta, ciabatta, and anyone who really likes it hot.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Pesto Peperoncino \u0026amp; Aglio Olio\u003c\/strong\u003e is a chili pesto made from 65.2 percent green chilies, 30.4 percent olive oil, salt, 0.7 percent garlic, and a little sugar, 180 g in a jar, from Wajos in Dohr on the Moselle. Not a green basil pesto, not a chili sauce, not a garlic paste – but green chili in olive oil, spicy and aromatic. Free from cheese and nuts, vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePesto Peperoncino \u0026amp; Aglio Olio by Wajos\u003c\/strong\u003e solves the problem of the quickest pasta dish in the world: Spaghetti aglio e olio requires fresh garlic, fresh chili, and the right heat to keep the garlic light-colored – and that is exactly when one of those three things is missing. Here, the chili is already pickled in olive oil and salted. Drain the pasta, two spoonfuls from the jar, done. A popular order with us, with a clear message on the label: spicy. The jar is a shortcut for the evening when everyone is hungry and you lack the desire to cook.\u003c\/p\u003e\n\n\u003ch3\u003eGreen chili first, then olive oil, the garlic is just a side note\u003c\/h3\u003e\n\n\u003cp\u003eThe name promises Peperoncino and Aglio, and the order is honest: almost two-thirds of the jar consists of green chilies pickled in olive oil. It tastes green, fresh, and vegetal, like a ripe chili pepper with a bite, and it is significantly spicy – the heat hits immediately and lingers. The olive oil softens it and carries it onto the pasta; salt and a little sugar round it off. At 0.7 percent, the garlic is more of a reminder than an ingredient; those who want aglio e olio with plenty of garlic can add a chopped clove.\u003c\/p\u003e\n\n\u003cp\u003eThis pesto is different from a pesto in the Italian sense – basil, Parmesan, and pine nuts are missing. It is more like what you find on the table in Italy as *peperoncini sott'olio* – oily, spicy. With 3 grams of salt per 100 grams, it is well-salted, and with 31 grams of fat from the olive oil, it is rich. For those expecting a mild, creamy pesto to spoon over pasta, this Peperoncino pesto is not suitable – in that case, the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e from Wajos is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn spaghetti, on ciabatta, in the pan – one teaspoon is a serving\u003c\/h3\u003e\n\n\u003cp\u003eThe basic form is spaghetti aglio e olio: cook 100 grams of pasta per person, drain, and save a splash of pasta water. One heaping teaspoon of pesto per person into a hot pan, add pasta, toss, add pasta water for binding, top with parsley and Parmesan. Those who prefer it milder use less pesto and more olive oil; those who like it spicier know what they are doing. For children, the portion should be served separately – their pasta plain, the parents' with pesto.\u003c\/p\u003e\n\n\u003cp\u003eOn ciabatta or baguette, it makes the fastest bruschetta: toast the bread, spread thinly with the pesto, top with diced tomatoes and mozzarella. On pizza, use a few drops instead of chili oil after baking; add a teaspoon to tomato sauce or *sugo* for heat, or half a teaspoon in scrambled or fried eggs. For grilled meat, halloumi, or shrimp, it provides the seasoning that a chili dip would otherwise provide. Mixed with cream cheese or yogurt, it becomes a dip that halves the spiciness. A teaspoon in potato salad or a vinaigrette for bean salad provides the heat that would otherwise come from chili flakes – only rounder, because the oil carries it.\u003c\/p\u003e\n\n\u003cp\u003eWhat goes wrong: using the pesto as a main ingredient, in the amount of a basil pesto. Two tablespoons per serving is too much for most people. And it does not handle long cooking well – chili becomes bitter at high heat, and the olive oil loses its flavor. Always add at the very end or into the pan once the heat is turned off.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of Peperoncino pesto into a jar of \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e – the sugo has only 0.1 percent chili, and only in this way does it become the Arrabbiata that deserves the name.\u003c\/p\u003e\n\n\u003ch3\u003eA chili pesto from a company that has known vinegar and oil for decades\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a specialty manufacturer in Dohr near Cochem on the Moselle, originating from a winemaking family in Ediger-Eller that has been making wine for 15 generations. Walter Josef Oster, whose initials form the name, founded the liqueur factory in the 1980s, from which his son Peter Oster and Ulf Schwichtenberg developed the Wajos brand starting in the 2000s – today with over 80 employees in Dohr, their own stores, and around 900 items, most of which are created there and tested in their own laboratory.\u003c\/p\u003e\n\n\u003cp\u003eOil and vinegar are the heart of this assortment: infused oils based on olive oil, vinegar creams, plus pesto and sugo in a jar. The Peperoncino pesto fits into this line – few ingredients, one of them dominant, and the olive oil as a carrier, just as it carries the aroma in the infused oils. The family business calls this \"working in a controlled, smaller way.\"\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for chili eaters, for pasta evenings, and as a gift with a warning\u003c\/h3\u003e\n\n\u003cp\u003eFor us, this Peperoncino pesto is the jar for people who ask for chili oil in restaurants and search for it in vain at home. It sits alongside the \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e for mild evenings and the \u003ca href=\"\/en\/products\/zitronen-pesto-mit-walnuss\"\u003eLemon Pesto with Walnut\u003c\/a\u003e for fish; you can find all pestos on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. As a gift, it suits anyone who takes spiciness as a compliment – with the note that a teaspoon is enough.\u003c\/p\u003e\n\n\u003cp\u003eAt one teaspoon per serving, 180 grams is a supply for weeks. Store unopened in a cool, dark place; once opened, the jar belongs in the refrigerator, and the chili should always remain covered with oil. The pesto is not suitable for those who tolerate heat poorly, or for children – here, instead of a mild dosage, only a tiny amount should be used.\u003c\/p\u003e\n\n\u003cp\u003e*Green chili and olive oil, a hint of garlic, that’s all – the spicy pesto from the Moselle for spaghetti that is ready in five minutes.*\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 ml","offer_id":57548233802060,"sku":"044WAJ0001","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pesto-peperoncino-und-aglio-olio-woo-eigen.png?v=1790955158"},{"product_id":"tomaten-pesto-mit-mandeln","title":"Tomato pesto with almonds","description":"\u003ch2\u003eWajos Tomato Pesto with Almonds. Sun-dried tomatoes, olive oil, basil and Pecorino, red and bold – the pesto for pasta in ten minutes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Tomato Pesto with Almonds\u003c\/strong\u003e is a red pesto made from 33 percent sun-dried tomatoes, olive oil, basil, almonds, grated Pecorino and salt; 180 g in a jar from Wajos in Dohr on the Moselle. Not a tomato sauce, not a Pesto Genovese, not a spread with additives, but a Pesto Rosso with six ingredients that is stirred cold into pasta. Contains almonds and milk.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato Pesto with Almonds by Wajos\u003c\/strong\u003e is the answer to that Tuesday evening when everyone is hungry and nobody wants to cook. Put the pasta water on, add the pasta, ten minutes – and in that time the jar is open, two spoonfuls into a bowl, a splash of pasta water. That's it. We receive many orders for this jar, and the short list of ingredients is the reason it's in our kitchen: sun-dried tomatoes, olive oil, basil, almonds, Pecorino, salt. That’s the entire list.\u003c\/p\u003e\n\n\u003ch3\u003eTomato first, then cheese and almond, basil at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is dark red, chunky and oily, just as a pesto should be. First, you taste the sun-dried tomato – a third of the jar – sweet, concentrated, with that slightly smoky note that only sun-dried tomatoes have. Then comes the Pecorino, salty and bold, and the almond, which gives the pesto body while remaining lighter than pine nuts. The basil lies on top, green and fresh, keeping the whole thing firmly in the south.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: the pesto is a rich affair, with olive oil as the second ingredient and almost 56 grams of fat per 100 grams – two tablespoons per serving are enough. And the Pecorino is a sheep's milk cheese: this pesto is not suitable for vegans, and it is not suitable for anyone with a nut or milk allergy – almonds and cheese are on the ingredients list.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the classic green pesto where basil is at the forefront, the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e from Wajos is the right choice. The tomato pesto is its red, bolder sister – more sweetness, more depth, less herb.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, on bread, in tomato sauce, and for grilling\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is pasta: cook the pasta, drain it, save a ladle of pasta water. Two tablespoons of pesto per serving into a bowl, stir until smooth with the pasta water, add the pasta, mix. Never heat the pesto in the pan – the cheese will become tough and the basil bitter. If you like, add arugula, mozzarella or a few toasted almonds on top. For children, it works well with pasta and a spoonful of cream cheese, which makes it milder.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, it is the perfect spread for a snack: on toasted white bread, with mozzarella as bruschetta, or as a layer in a sandwich under cheese and lettuce. On a flammkuchen base or a pizza, it replaces tomato sauce, topped with goat cheese and arugula. And on baked potatoes with quark, a spoonful is what turns a side dish into a dinner.\u003c\/p\u003e\n\n\u003cp\u003eIn hot dishes, it is an enhancer: two tablespoons in a quick canned tomato sauce, at the end of a risotto, in a vegetable soup or in the filling for chicken breast. A tablespoon in a dressing made of oil and wine vinegar creates a tomato salad that tastes like more. And for grilling, it is the marinade for zucchini, eggplant and halloumi – brush thinly, grill briefly.\u003c\/p\u003e\n\n\u003cp\u003eThis pesto is not suitable as a pizza sauce in large quantities or as a substitute for tomato sauce for cooking – it is too concentrated and too oily for that. It is a condiment rather than a sugo. Once opened, it belongs in the refrigerator; it will keep longer with a thin layer of olive oil on top.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of pesto, one tablespoon of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil-infused Olive Oil\u003c\/a\u003e, a squeeze of lemon – the sauce we recommend most often for pasta salad at a barbecue.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian pesto on the shelf of a Moselle manufactory\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufactory in Dohr near Cochem on the Moselle, founded by a winemaking family. The name stands for Walter Josef Oster from Ediger-Eller, where the Osters have been making wine for 15 generations; he began with liqueurs in the 1980s, and from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand with stores across Germany. The company carries around 900 items, most of them produced in-house, all tested in their own laboratory.\u003c\/p\u003e\n\n\u003cp\u003eThe pestos and sugos are the Italian part of their range – at Wajos, where vinegars and oils are usually the focus, this is the department for a quick evening meal. The tomato pesto with almonds follows the same philosophy as the cremas: few ingredients, all familiar, and a recipe that could easily be served at a table in Italy. What is missing here is just as important: starch, sugar and preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the pantry and for people who love pasta\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato pesto is the jar for everyone who eats pasta at least once a week. Bottled sauce from the supermarket is hardly an option for them, but a good jar in the cupboard definitely is. It belongs in every pantry next to the \u003ca href=\"\/en\/products\/pesto-peperoncino-und-aglio-olio\"\u003ePesto Peperoncino \u0026amp; Aglio Olio\u003c\/a\u003e for spicy evenings, and as a gift in a package with grissini and an oil. You can find the other pestos and sugos on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the jar keeps for a long time in a dry, dark place; once opened, it belongs in the refrigerator and should be used up quickly – 180 grams is four to five servings of pasta. It is not suitable for anyone who avoids sun-dried tomatoes: the concentrated, sweet note is the main feature here, not just a side note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSun-dried tomatoes, almonds and Pecorino in a jar from the Moselle – the pesto that turns ten minutes of pasta water into a dinner.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 g","offer_id":57548233834828,"sku":"044WAJ0003","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomaten-pesto-mit-mandeln-woo-eigen.png?v=1790955188"},{"product_id":"sugo-all-arrabbiata","title":"Arrabbiata Sauce","description":"\u003ch2\u003eWajos Sugo all' Arrabbiata. Tomato, olive oil, garlic, onions and chili, fruity with a hint of spice – the jarred pasta sauce for those evenings when you don't feel like chopping vegetables.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo all' Arrabbiata\u003c\/strong\u003e is a pasta sauce made from tomatoes, olive oil, sugar, salt, onions, garlic and 0.1 percent chili, produced in Dohr on the Moselle. No tomato paste, no ketchup, no cream sauce – just a ready-to-use sugo with seven ingredients that only needs to be heated up. Vegan.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo all' Arrabbiata by Wajos\u003c\/strong\u003e has anger in its name – \"arrabbiata\" means \"angry,\" because the chili in this Roman sauce has a bite. This sugo is the moderate version: it contains 0.1 percent chili, just enough for a warm finish, but not enough to scare a child away from the table. The rest is tomato, plenty of it, with olive oil, onion and garlic, like a sauce that has been simmering for an hour. To us, this is the difference between the jar you buy out of desperation and the one you deliberately keep in your pantry.\u003c\/p\u003e\n\n\n\u003ch3\u003eTomato up front, followed by garlic and olive oil, with a warm chili finish\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the sugo smells of cooked tomato and garlic. First comes the tomato, fruity and slightly sweet; although sugar is listed third, at 5.5 grams per 100 grams, it remains within the range of a standard tomato sauce. Then come the onion and garlic, cooked until soft, with the olive oil providing a rounded background. The heat arrives late and remains moderate. 63 kilocalories per 100 grams, 1.4 grams of salt – it's worth seasoning to taste. This sugo is not for those expecting an arrabbiata with real fire – for that, a teaspoon of \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip\u003c\/a\u003e added while heating helps.\u003c\/p\u003e\n\n\n\u003ch3\u003eOver penne, on pizza, with gnocchi, and as a base for more\u003c\/h3\u003e\n\n\n\u003cp\u003ePenne all'Arrabbiata is the classic: boil the pasta, heat the sugo in a pan, add the noodles with a splash of pasta water, toss briefly, and finish with Parmesan. One jar is enough for two to three portions. On pizza dough, it replaces tomato sauce; over gnocchi, it’s a ten-minute meal; sautéed with ground meat, it becomes a quick Bolognese. For shakshuka: heat the sugo, crack in eggs, cover, and let cook for ten minutes. If you want more substance, sauté some zucchini or bell peppers and pour the sugo over them – then the jar will stretch to feed four. Leftovers in the jar can become tomato soup the next day with a little broth. It is not suitable as a cold dip – olive oil and tomato need heat. And there is no need to cook it for long; it is already finished.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/herznudeln\"\u003eHeart-shaped pasta\u003c\/a\u003e with this sugo, topped with a few drops of \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic infused Olive Oil\u003c\/a\u003e – our go-to for Friday evenings when the fridge is empty and nobody managed to go shopping.\u003c\/p\u003e\n\n\n\u003ch3\u003eA sugo from Dohr, where a family business does most things itself\u003c\/h3\u003e\n\n\n\u003cp\u003eThis sugo comes from Wajos in Dohr near Cochem on the Moselle, a family-run business with around 900 products, most of which are developed locally and tested in their own laboratory. The name stands for Walter Josef Oster, from a winemaking family in Ediger-Eller with 15 generations of viticulture history; his liqueur manufactory from the 1980s was expanded by Peter Oster and Ulf Schwichtenberg into the current brand with over 80 employees.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe pantry staple for evenings when shopping fell through\u003c\/h3\u003e\n\n\n\u003cp\u003eThis sugo is the perfect jar for families who find themselves in a pinch once a week, and for anyone who wants pasta with a sauce that isn't from a packet. As a gift, it fits well in a pasta package with \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003eMini Farfalle\u003c\/a\u003e; the second variety we recommend adding is the \u003ca href=\"\/en\/products\/sugo-mediterraneo\"\u003eSugo Mediterraneo\u003c\/a\u003e. All our sugos can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store away from light, keep refrigerated once opened, and consume within a few days. This sugo is not for anyone who expects sweat on their brow at the word \"arrabbiata.\"\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eTomato, garlic, olive oil and a little chili – the sugo from the Moselle for those nights when the pasta needs to be ready in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548233867596,"sku":"043WAJ0004","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-all-arrabbiata-woo-eigen.png?v=1790955195"},{"product_id":"sugo-ai-pomodori-secchi","title":"Sun-Dried Tomato Sauce","description":"\u003ch2\u003eWajos Sugo ai Pomodori Secchi. One-third sun-dried tomatoes, olive oil, capers, and oregano – the pasta sauce that tastes like summer and is made with just eight ingredients.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo ai Pomodori Secchi\u003c\/strong\u003e is a pasta sauce made from tomatoes, 33 percent sun-dried tomatoes, olive oil, capers, sugar, garlic, salt, and oregano, in a 300 g jar. Not a thin tomato sauce, not a pesto, not a sauce with cream or cheese, but a robust sugo where the sun-dried tomatoes take center stage. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo ai Pomodori Secchi from Wajos\u003c\/strong\u003e is the jar for those evenings when pasta with tomato sauce just isn't enough. Sun-dried tomatoes taste different from fresh ones – more concentrated, sweeter, with a hint of smoke and sunshine. Here, they make up one-third of the jar, and you can taste it. The sugo is darker and denser than one made from fresh tomatoes alone, with capers for a salty edge and oregano for fragrance. Preservatives, added flavorings, and thickeners are missing from the ingredient list: eight ingredients, all legible.\u003c\/p\u003e\n\n\u003ch3\u003eConcentrated tomato, salty capers, garlic, and oregano\u003c\/h3\u003e\n\n\u003cp\u003eThe first thing you taste in the sugo is the sun-dried tomato – sweet, deep, with the slightly chewy texture of the pieces. The fresh tomatoes behind them keep it juicy, and the olive oil rounds it out. Capers provide a salty, almost savory note, while garlic and oregano provide what you expect from an Italian sauce. Sugar is included, but at just under 6 grams per 100 grams, it is moderate; salt is at 1.3 grams. It remains mild. This sugo is not for those looking for a light, bright tomato sauce for children – the \u003ca href=\"\/en\/products\/sugo-mediterraneo\"\u003eSugo Mediterraneo\u003c\/a\u003e with olives and white wine is the milder choice there. If you avoid capers, you should know that they are a distinct element here.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, under risotto, on bruschetta, and with grilled vegetables\u003c\/h3\u003e\n\n\u003cp\u003eThe jar is enough for two to three servings of pasta. Cook the pasta, warm the sugo briefly in the pan, toss the pasta in it with a splash of cooking water, and top with Parmesan. Warming it up is enough; cooking it further is unnecessary. As a base for a tomato risotto, stir in two spoonfuls at the end; on toasted white bread, it's bruschetta with zero chopping required. It works as a sauce right out of the spoon with grilled vegetables, steak, or a piece of fish. And if you're topping a pizza, use it instead of tomato paste. It is not suitable as a soup base – it's too thick and concentrated for that. Once opened, the jar should be kept in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003emini butterfly pasta\u003c\/a\u003e with this sugo and pieces of mozzarella – the perfect Friday dinner where no one at the table will ask for meat.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian sugo from the range of a Moselle manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle, with over 80 employees, their own stores, and around 900 items. The sugos and pestos are the Italian part of the range, alongside vinegars and oils that originate from a winemaking family: Walter Josef Oster from Ediger-Eller gives the brand its name, and Peter Oster and Ulf Schwichtenberg built it up. Every product is tested in their own laboratory in Dohr before it hits the shelf.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for your pantry and for people who love sun-dried tomatoes\u003c\/h3\u003e\n\n\u003cp\u003eThis sugo is for anyone who wants a pasta sauce in their pantry that tastes like summer rather than like a pantry staple. And for anyone who usually eats sun-dried tomatoes straight from the jar by the spoonful. As a gift, it fits perfectly into a pasta package with a box of pasta and the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003ebasil pesto\u003c\/a\u003e; all our sugos can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store unopened away from light, and the jar will keep for a long time. The sugo is not suitable for anyone looking for a sauce with meat or cream – it is vegan and sticks to the tomato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne-third sun-dried tomatoes, capers, and oregano in a jar – the sugo from Wajos for the evenings when pasta can be more than just tomato sauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548233900364,"sku":"043WAJ0003","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-ai-pomodori-secchi-woo-eigen.png?v=1790955202"},{"product_id":"sugo-mediterraneo","title":"Mediterranean Sauce","description":"\u003ch2\u003eWajos Sugo Mediterraneo. Tomatoes, olives, capers, and white wine, mild and savory – the pasta sauce with nine ingredients that is on the table in eight minutes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo Mediterraneo\u003c\/strong\u003e is a pasta sauce made from tomatoes, olive oil, olives, white wine, capers, onions, garlic, sugar, and salt – that is the entire list – 300g in a jar from Dohr on the Moselle. No tomato paste, no sauce with cream or cheese, not a spicy sugo, but a mild, slightly savory tomato sauce that just needs to be heated.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo Mediterraneo from Wajos\u003c\/strong\u003e is made for Tuesday evenings when everyone is hungry and nobody feels like spending an hour at the stove. Put on the pasta water, place the jar in a small pot, and while the pasta cooks, the sauce warms up – one that tastes like tomato, olive, and caper instead of instant soup. The ingredient list is the reason we stock it: nine ingredients, all known from one's own kitchen – starch, flavor additives, and preservatives are absent. Very few ready-made sauces on the shelf have such a short list.\u003c\/p\u003e\n\n\u003ch3\u003eTomato up front, olive and caper as salty accents, white wine in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is tomato-red, and first you taste the tomato, sweet and fruity, then the olives and capers, which provide the salty, slightly tart tone that makes a sugo Mediterranean. Onion and garlic form the base, the white wine provides a fine acidity and depth that remains when heated. It is mild – chili and pepper are absent from the list – and with 5.4 grams of sugar per 100 grams, it is more savory than sweet. Sugar is only in seventh place, salt is at 1.3 grams. For those expecting a spicy sugo, the Mediterraneo variety is not suitable – in that case, reach for the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all'Arrabbiata\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, on pizza, with antipasti, and with fish from the oven\u003c\/h3\u003e\n\n\u003cp\u003eThe jar is enough for 250 grams of pasta, so for two to three people. Warm the sauce in a pan, add the noodles directly, add a splash of pasta water, stir, and top with Parmesan. If you want more, sauté ground meat or zucchini cubes beforehand and pour the sauce over them. On pizza dough, it replaces the tomato sauce, with an extra touch of olive. It is the side dish that saves the plate when served with grilled fish or chicken from the oven, and cold on toasted bread, it makes a bruschetta without the need for chopping. The sugo is not suitable for those who want a cream sauce or a sauce with cheese – the list is entirely plant-based.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The sugo with \u003ca href=\"\/en\/products\/herznudeln\"\u003eheart-shaped pasta\u003c\/a\u003e and a few drops of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003ebasil olive oil\u003c\/a\u003e – the dinner that is popular in our house because the children like the pasta and the parents like the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eItalian in taste, produced by a manufactory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe sugo belongs to the pasta line from Wajos in Dohr near Cochem on the Moselle, a family business with over 80 employees that carries about 900 items and tests its products in its own laboratory. The business comes from viticulture: Walter Josef Oster, namesake and offspring of a winemaking family from Ediger-Eller with 15 generations of history, founded a liqueur manufactory in the 1980s; his son Peter and Ulf Schwichtenberg turned it into the Wajos brand starting in the 2000s. That there is white wine in this sugo fits a house that grew up with wine.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for pasta families, the pantry, and the vacation home\u003c\/h3\u003e\n\n\u003cp\u003eThe Sugo Mediterraneo is for everyone who cooks pasta two or three times a week and wants a sauce with an ingredient list you can read aloud. In the pantry, the jar lasts a long time if kept away from light, and once opened, it keeps for a few days in the refrigerator. As a gift, it fits into a pasta package with \u003ca href=\"\/en\/products\/konfetti-linguine\"\u003eConfetti Linguine\u003c\/a\u003e; all sugos and pasta can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for those who find olives and capers too tart – here, they are the second voice behind the tomato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, olive, caper, and white wine, nine ingredients in a jar – the sugo from the Moselle that saves our Tuesday evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548233965900,"sku":"043WAJ0002","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-mediterraneo-woo-eigen.png?v=1790955209"},{"product_id":"sugo-alle-olive","title":"Olive Sauce","description":"\u003ch2\u003eWajos Sugo alle Olive. Tomatoes, 7.5 percent olives, olive oil and garlic, mild and savory – the pasta sauce that gets by with seven ingredients.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo alle Olive\u003c\/strong\u003e is a pasta sauce made of tomatoes, 7.5 percent olives, olive oil, sugar, salt, garlic and black pepper, 300 g in a jar, from Wajos in Dohr on the Moselle. Not a ketchup-sweet ready-made sauce, no sauce with thickeners or added flavorings, no pesto, but a tomato sauce with olives that you just have to heat up. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo alle Olive from Wajos\u003c\/strong\u003e is the sauce whose ingredient list we can read out loud, and everyone nods: tomatoes, olives, olive oil, sugar, salt, garlic, pepper. Seven ingredients, done. That sounds like a matter of course, but for jars from the supermarket shelf, it is the exception – those often list starch, flavorings, and citric acid. Here, the sauce tastes like what is inside: of tomato, which takes the lead role, of olives, which add their tartness, and of olive oil, which rounds everything out. One jar, one pot of pasta, twenty minutes.\u003c\/p\u003e\n\n\u003ch3\u003eTomato up front, olives tart and salty behind, garlic only in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe sugo is red with dark olive pieces, medium-thick, and smells of tomato and olive oil when opened. On the tongue, you first taste the tomato, fruity and slightly sweet, then the olives at 7.5 percent – enough that you have them in every spoonful, tart and salty, just as they should be. Garlic and pepper are subtle; the sugo remains mild. Honestly, the nutritional values are completely normal; diet promises and tricks are absent: 73 kilocalories, 4.8 grams of sugar and 1.1 grams of salt per 100 grams, and sugar is listed as the fourth ingredient because tomatoes need it. It is not suitable for those expecting a fiery sugo – in that case, the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e from Wajos with chili is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, on pizza, under fish and with grilled food\u003c\/h3\u003e\n\n\u003cp\u003eThe basic method: heat the jar in a saucepan while the pasta is cooking and loosen it with two tablespoons of pasta water. Serve with spaghetti, linguine or penne, with Parmesan or plain – one jar is enough for three to four plates. With a can of tuna and capers, it becomes a puttanesca from your pantry; with sautéed ground meat, a quick Bolognese with an olive note. It works just as well as a pizza sauce on a ready-made crust or as a base for cod, which cooks in the oven in the sauce. Cold, it makes a side for grilled vegetables, steak or halloumi, like a chunky salsa. The sugo is not suitable for anyone who avoids olives – they are in every spoonful.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/konfetti-linguine\"\u003eConfetti Linguine\u003c\/a\u003e with this sugo, topped with Parmesan and a few drops of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003ebasil-infused olive oil\u003c\/a\u003e – our kids' meal that the grown-ups eat, too.\u003c\/p\u003e\n\n\u003ch3\u003eItalian in a jar, listed by a manufactory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos from Dohr near Cochem on the Moselle carries around 900 items – cremas, oils, spices, liqueurs – as well as a small series of Italian sugos. The name behind the brand is Walter Josef Oster from a winemaking family in Ediger-Eller, who have been making wine for 15 generations. His son Peter Oster and Ulf Schwichtenberg built up the brand from the liqueur manufactory of the 1980s starting in the 2000s; today they have over 80 employees, their own laboratory, and stores throughout Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the pantry, the holiday apartment and aimless evenings\u003c\/h3\u003e\n\n\u003cp\u003eThe Sugo alle Olive is for everyone who wants a jar of tomato sauce in the cupboard that actually tastes like something – for families with pasta-loving kids, for weekend homes, and for evenings when the fridge is empty. As a gift, it fits into a package with a bag of pasta and the \u003ca href=\"\/en\/products\/sugo-ai-pomodori-secchi\"\u003eSugo ai Pomodori Secchi\u003c\/a\u003e; all sugos are listed on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store unopened in a cool, dark place; once opened, keep in the refrigerator and use within a few days. It is not suitable for those looking for a creamy or meat-based sauce – this is tomato and olive, pure.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, olives, olive oil and garlic, seven ingredients in a jar – the sugo from Wajos that saves our pasta night when we lack a plan.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548234064204,"sku":"043WAJ0005","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-alle-olive-woo-eigen.png?v=1790955216"},{"product_id":"sugo-feta-e-pecorino","title":"Feta and Pecorino Sauce","description":"\u003ch2\u003eWajos Sugo Feta e Pecorino. Tomatoes, 10 percent feta and pecorino, cooked in Italy – the pasta sauce that already comes with the cheese included.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo Feta e Pecorino\u003c\/strong\u003e is a pasta sauce made from tomatoes, 10 percent feta, 4.9 percent pecorino, onions, olive oil, sun-dried tomatoes, garlic, basil, and oregano, 300 ml, cooked in Italy according to a Wajos recipe and distributed by Dohr on the Moselle. Not a canned tomato sauce, not a pesto, not a cream sauce, but a sugo with the cheese already inside.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo Feta e Pecorino by Wajos\u003c\/strong\u003e is the answer to those Tuesday nights when pasta is the only thing everyone can agree on. The problem with jarred tomato sauce: it tastes like the jar, and you have to grate the cheese separately, otherwise it stays thin. Here, the feta and pecorino are already cooked into the sauce – making it creamier and saltier than a plain tomato sauce, and the dish is ready as soon as the pasta is drained. Ten minutes, one pot, the grater stays in the cupboard.\u003c\/p\u003e\n\n\u003ch3\u003eTomaty and savory, with the saltiness of feta and pecorino\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce tastes in two layers. First comes the tomato, fresh and dried, with the sweetness of sautéed onions. Then the cheese: feta brings the milky, slightly tangy side, while pecorino brings the bold, salty one. Garlic, basil, and oregano sit in the background like in a sauce that has simmered on the stove for a long time. The sauce is hearty and mild – there is no chili at all. With two types of cheese, it contains milk. This sugo is not suitable for those expecting a light, fruity tomato sauce; if you like it spicy, go for the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, gnocchi, roasted vegetables, and as a base for more\u003c\/h3\u003e\n\n\u003cp\u003eThe sugo is enough for two to three portions of pasta. Drain your penne, rigatoni, or tagliatelle, add them directly to the heated sauce, and bind it with a spoonful of pasta water. Pan-seared gnocchi with this sugo and fresh basil is our Friday go-to meal. It can also be built upon as a base: brown some ground meat and add the sauce, stir in sautéed zucchini or eggplant, or use it as a layer in a lasagna. Spread over a sheet of roasted vegetables just before they finish cooking, it adds texture. It even works on flatbread as a pizza sauce. It is not suitable for pasta with fish or seafood – the cheese will overpower everything – or as a cold dip, because the cheese only becomes creamy when warm.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Colorful \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e with the sugo and a few drops of olive oil – the dish where kids praise the colors first and the sauce second.\u003c\/p\u003e\n\n\u003ch3\u003eRecipe from the Moselle, cooked in Piedmont\u003c\/h3\u003e\n\n\u003cp\u003eThis sugo is an exception for Wajos: it isn’t cooked in Dohr, but in Piedmont at the family business Locanda la Posta, following the Wajos recipe. The rest is pure Moselle: Wajos stands for Walter Josef Oster, founder of a winemaking family from Ediger-Eller with 15 generations of viticulture, who opened a liqueur factory in the 1980s. Peter Oster and Ulf Schwichtenberg turned it into a brand with around 900 items, over 80 employees, and an in-house laboratory to test the products.\u003c\/p\u003e\n\n\u003ch3\u003eThe sugo for your pantry and for weeks when time is short\u003c\/h3\u003e\n\n\u003cp\u003eThis jar belongs in your pantry for nights when you lack a plan – stored in a dry, dark place, it lasts a long time. It is the sauce for families with children who like cheese, and for singles who dislike having half a block of feta leftover. As a gift, the sugo pairs perfectly with a pack of colorful pasta like the \u003ca href=\"\/en\/products\/herznudeln\"\u003eHeart Pasta\u003c\/a\u003e; you can find it all on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for those who avoid milk – here, the cheese makes up one-seventh of the sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomatoes, feta, and pecorino in one jar – the sugo made to the Wajos recipe that saves your Tuesday night in ten minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 ml","offer_id":57548234359116,"sku":"043WAJ0001","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-feta-e-pecorino-woo-eigen.png?v=1790955222"},{"product_id":"herznudeln","title":"Heart-shaped pasta","description":"\u003ch2\u003eWajos Heart Pasta. Durum wheat semolina, wheat germ and tomato paste, colored red with beetroot, in heart shape – the pasta that turns a dinner into an occasion.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Heart Pasta\u003c\/strong\u003e is pasta made from durum wheat semolina with 3.4 percent wheat germ and 2.5 percent tomato paste, colored with beetroot powder, 250 g from Dohr on the Moselle. Not egg pasta, no colorful pasta with artificial dyes, not a children's product with toys, but durum wheat pasta in a heart shape with a subtle tomato note. Contains gluten; egg is missing from the recipe, traces are possible.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeart pasta from Wajos\u003c\/strong\u003e is, soberly considered, durum wheat pasta like fusilli or penne: semolina, water, a little tomato paste. The difference lies in the shape – and the shape changes what happens at the table. The same tomato sauce that is a Tuesday dinner over penne becomes a birthday dinner, a Valentine's evening, or the plate that a sick child will finally eat when served over hearts. We sell the pack regularly, usually as a gift, as a small present, or together with a sugo for a complete dinner in a package.\u003c\/p\u003e\n\n\u003ch3\u003eDurum wheat with a subtle tomato note, red from beetroot\u003c\/h3\u003e\n\n\u003cp\u003eThe pasta consists of red-orange, small hearts that keep their shape when cooked. The color comes from beetroot powder, the flavor from durum wheat semolina with 3.4 percent wheat germ, which gives a slightly nutty tone, and 2.5 percent tomato paste. Honestly: you taste the tomato more as an inkling than as an aroma – it is pasta that tastes like pasta, with a bit more character than pure semolina noodles. 13 grams of protein per 100 grams and hardly any fat, as is typical for durum wheat pasta.\u003c\/p\u003e\n\n\u003cp\u003eFor those who expect strong tomato pasta or a long ribbon noodle for ragù, the hearts are not suitable – then the \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e fit better. And anyone who wants egg pasta with bite is in the wrong place here: egg is missing from the recipe; there is only a note about possible traces of egg, fish, mollusks, soy, and mustard.\u003c\/p\u003e\n\n\u003ch3\u003eWith butter and Parmesan, with sugo, in pasta salad and in soup\u003c\/h3\u003e\n\n\u003cp\u003eBoil the hearts in plenty of salted water until al dente – the time is on the package, and it is better to test them a minute earlier than too late, because small shapes soften quickly. The simplest plate is the best: hearts, a piece of butter, Parmesan, pepper. This is the meal that, after a long day, is on the table at our place in fifteen minutes.\u003c\/p\u003e\n\n\u003cp\u003eWith tomato sauce, they turn into a children's birthday party – the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e for the adults at the table, a mild sugo for the little ones. Bolognese sticks well to the hearts because the small shape picks up the minced meat. With pesto, cherry tomatoes, and mozzarella, they become a pasta salad for a picnic; in a clear broth, they make a soup garnish for Sunday evening. They are also suitable for oven dishes baked with cheese if you only boil them briefly beforehand.\u003c\/p\u003e\n\n\u003cp\u003eA word about the color: It comes from beetroot powder instead of an artificial dye, which is why it is muted rather than bright. Those who drain the hearts immediately after cooking and mix them with oil or butter will have the most beautiful result on the plate. Children love to help with this pasta – counting the hearts, grating the cheese, arranging the plate – and afterwards they eat the tomato sauce that would otherwise be left on the side.\u003c\/p\u003e\n\n\u003cp\u003eThey are not suitable for heavy cream sauces in large quantities – the small hearts get lost in them and stick together. Searing them in a pan like fried noodles also works poorly because small shapes burn faster than they take on color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil hearts until al dente, mix with \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e, add cherry tomatoes – red, green, and a plate that makes any reservation unnecessary for Valentine's Day.\u003c\/p\u003e\n\n\u003ch3\u003eShaped pasta from the Moselle, from a house with 900 items\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, and the path from a winemaking family to heart pasta is shorter than it sounds. The Osters from Ediger-Eller have been making wine for 15 generations; Walter Josef Oster, whose initials form the name Wajos, opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg turned it into a company with around 900 items starting in the 2000s – vinegars, oils, spices, sauces, spirits, and, indeed, pasta.\u003c\/p\u003e\n\n\u003cp\u003eOver 80 employees work in Dohr, and most products are created there themselves; an in-house laboratory checks what goes into the package. The pasta forms a small family in the assortment: hearts, butterflies, confetti linguine, rainbow tagliatelle – shapes and colors that match the sugos and pestos that Wajos offers alongside them. The first Wajos store opened in Trier in 2008; today there are stores all over Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe pasta for children's birthdays, Valentine's Day and as a gift for pasta fans\u003c\/h3\u003e\n\n\u003cp\u003eHeart pasta is the pack for families with small children, for couples who eat at home instead of at a restaurant, and for anyone looking for a gift that is something other than a bottle. Together with a sugo and a seasoned oil, they make a dinner in a package – the \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003eMini Butterfly Pasta\u003c\/a\u003e is the second shape we use for this; all pasta and sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, they work for occasions where a bottle would be too much and a card too little: for a wedding in a basket with sugo and pesto, for a housewarming, for Mother's Day, as a comfort food for someone lying sick in bed. Stored in a dry place away from light, the package lasts a long time; 250 grams is enough for two to three servings as a main dish or four as a side dish. The hearts are not suitable for a gluten-free diet or for those who simply need pasta for their everyday pantry – the hearts are too good for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDurum wheat, wheat germ and a hint of tomato, in heart shape – the pasta from the Moselle that turns a Tuesday into an occasion.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548234457420,"sku":"040WAJ0002","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/herznudeln-woo-eigen.png?v=1790955228"},{"product_id":"schmetterlings-nudeln-mini","title":"Mini farfalle pasta","description":"\u003ch2\u003eWajos Mini Butterfly Pasta. Small colorful farfalle made from durum wheat semolina, colored with vegetables – the pasta that children pick out and adults enjoy eating too.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mini Butterfly Pasta\u003c\/strong\u003e are small farfalle made from durum wheat semolina and water, colored with black carrot, beetroot powder, spinach powder, chili powder, and turmeric, 250 g. No egg noodles, no pasta with artificial colors, not a children's dish with flavorings, but simple Italian pasta colored by vegetables. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMini Butterfly Pasta by Wajos\u003c\/strong\u003e is the pack that moves from the bottom shelf to the top in the store. A child sees the colorful butterflies on the shelf, picks them up, and the parents buy them. It is our best-selling pasta – and one of the most ordered Wajos packs overall. The trick is that they offer more than just looks. It is egg-free durum wheat pasta, colored with carrot, beetroot, spinach, and turmeric – the colors come from vegetables instead of a lab. What lands on the plate is a normal, high-quality farfalle in miniature.\u003c\/p\u003e\n\n\u003ch3\u003eColorful thanks to vegetables, tastes like normal durum wheat pasta\u003c\/h3\u003e\n\n\u003cp\u003eRed, green, yellow, orange, dark – every color has a reason. Beetroot colors it red, spinach green, turmeric yellow, black carrot dark, and a little chili powder creates orange. The quantities are so small that you can barely taste them. The butterflies are not suitable for anyone expecting a spinach-flavored pasta – the color is there, but the taste remains neutral. The chili, in this quantity, is also purely for color. What remains is the taste of durum wheat semolina, slightly nutty, as with any good Italian pasta.\u003c\/p\u003e\n\n\u003cp\u003eThe butterflies are significantly smaller than classic farfalle, with the typical thicker center and thinner wings. That is the character of this shape: the wings become soft, the core remains a bit firmer. Anyone wanting a consistently uniform pasta is better off with tagliatelle – in that case, the \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e from the same series is the choice. The pasta contains gluten and may contain traces of egg, fish, mollusks, soy, and mustard – this is stated on the packaging. With 12 grams of protein per 100 grams, they are right where durum wheat pasta should be.\u003c\/p\u003e\n\n\u003ch3\u003eWith butter and cheese, in pasta salad, in soup, and with sugo\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest dish is the most popular among children: boil the pasta, drain, add a knob of butter, sprinkle with grated cheese, and done. The colors remain, the butterflies lie colorfully on the plate, and there's no arguing over dinner. With a spoonful of tomato sugo or pesto, it becomes a quick family meal – a mild sugo like the \u003ca href=\"\/en\/products\/sugo-ai-pomodori-secchi\"\u003eSugo ai Pomodori Secchi\u003c\/a\u003e works well because it lets the colors shine through.\u003c\/p\u003e\n\n\u003cp\u003eAs a pasta salad, they are the first thing to disappear at children's birthday parties and barbecues: with cucumber, corn, bell pepper, cherry tomatoes, and a yogurt dressing. The little butterflies are easy to eat with a spoon, even for the little ones. In a clear vegetable or chicken soup, they are the garnish that makes the plate look friendly – colorful butterflies in the broth instead of letters.\u003c\/p\u003e\n\n\u003cp\u003eCooking time and salt as with any pasta: in plenty of boiling salted water, according to the package instructions, then drain and serve immediately if eating warm. For pasta salad, rinse briefly with cold water so they remain loose. The little butterflies are not suitable for heavy, chunky sauces like Bolognese or ragout – they are too small, and the sauce would fall through. Wide ribbon pasta is also a better fit as a side dish for a roast with lots of gravy. And in a casserole, they should only be pre-cooked al dente, otherwise the thin wings will become too soft.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil the butterflies, mix with peas, butter, a little cream, and Parmesan – the five-minute meal we have during the week when no one wants to cook anymore.\u003c\/p\u003e\n\n\u003ch3\u003ePasta in the assortment of a manufacturer from the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle, with over 80 employees and around 900 items. The name stands for Walter Josef Oster, the founder of a winemaking family in Ediger-Eller that has been making wine for 15 generations. What Walter Oster began in the 1980s as a liqueur manufactory became the Wajos brand in the 2000s under his son Peter Oster and Ulf Schwichtenberg – with its own stores since 2008, the first one in Trier.\u003c\/p\u003e\n\n\u003cp\u003eThe pasta is the part of the assortment that has made Wajos stores a place for the whole kitchen: vinegar and oil for dressings, pesto and sugo for sauces, colorful pasta for the plate. At Wajos, the butterflies stand alongside heart-shaped pasta and confetti linguine – shapes you rarely see elsewhere. Every product at Wajos undergoes testing in their own lab, and the family describes their way of working as \"controlled small\" – an assortment that remains manageable.\u003c\/p\u003e\n\n\u003ch3\u003eThe pasta for families, birthdays, and the spring table\u003c\/h3\u003e\n\n\u003cp\u003eThe mini butterflies are the pack for everyone with children at the table – or adults who enjoy colorful pasta. In spring and summer, they are the go-to pasta for salads and picnics; at Easter, they are the choice for the pasta salad at the family table. As a gift, they belong in a package with a sugo or the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto\u003c\/a\u003e, and as a small gift for a child's birthday, they are something parents will actually use. You can find all pasta shapes and sauces on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack is enough for three to four portions as a side dish or two as a main course. Stored in a dry, dark, and tightly sealed place, the pasta will keep for a long time. For anyone looking for an egg noodle with bite and yellow color from egg yolk, this is the wrong pack – the yellow here comes from turmeric instead of egg yolk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmall colorful butterflies made from durum wheat, colored with vegetables – the pasta that children grab from the shelf, but which still tastes like good pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548234621260,"sku":"040WAJ0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schmetterlings-nudeln-mini-woo-eigen.png?v=1790955757"},{"product_id":"grissini-mit-knoblauch-und-petersilie","title":"Breadsticks with garlic \u0026 parsley","description":"\u003ch2\u003eWajos Grissini with Garlic \u0026amp; Parsley. Thin breadsticks with olive oil, 2 percent parsley and 1 percent garlic – the snack that finds its place on the table alongside dips, cheese, and wine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Grissini with Garlic \u0026amp; Parsley\u003c\/strong\u003e are thin, crispy breadsticks made from wheat flour, olive oil, palm oil, yeast, 2 percent parsley, 1 percent garlic, and salt. Each 200g pack comes from Wajos in Dohr on the Moselle. This is not a snack with cheese dust, not a cracker, and not a bake-at-home bread – but rather a shelf-stable Italian pastry that is dry, savory, and keeps for a long time. Contains wheat; may contain traces of sesame.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrissini with Garlic \u0026amp; Parsley from Wajos\u003c\/strong\u003e are what we put on the table when guests arrive and dinner is still on the stove. A bowl of aioli or a jar of sugo, the sticks beside it, a glass of wine – and the half-hour wait until the main course is saved. The kids grab them from the package to munch on plain while they wait. For us, they are the best-selling grissini variety after the Mini Grissini. They taste of garlic and parsley, but so subtly that no one at the table will turn their head away.\u003c\/p\u003e\n\n\u003ch3\u003eCrispy, salty, with a backdrop of garlic and parsley\u003c\/h3\u003e\n\n\u003cp\u003eThe taste is that of a good, dry white bread with olive oil: light, salty, with a malty note from the wheat malt flour. The 2 percent parsley is visible as green flecks and perceptible as a herbal tone; the 1 percent garlic is mild and rounded – more like roasted, sweet garlic than raw. The sticks are firm and snap when broken; they remain dry and light rather than greasy or soft.\u003c\/p\u003e\n\n\u003cp\u003eThey are baked with olive oil and palm oil—we mention this because some people look for it. With 442 kilocalories per 100 grams, they are a pastry rather than a light snack, and at 2.9 grams of salt, they are robustly seasoned—a reason to go easy on the salt in your dip. They contain wheat and may contain traces of sesame. If you are looking for a snack without any garlic, try the \u003ca href=\"\/en\/products\/mini-grissini\"\u003eMini Grissini\u003c\/a\u003e, made only with flour, oil, yeast, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eFor dips, antipasti, wrapped in ham – and as a spoon substitute for sugo\u003c\/h3\u003e\n\n\u003cp\u003eTheir first role is with dip: \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli\u003c\/a\u003e, tzatziki, hummus, or a herb quark, with the grissini serving as the spoon. The garlic note complements all Mediterranean dips, and unlike chips, they hold up well to the dip. On an antipasti platter, they sit between olives, sun-dried tomatoes, and mozzarella; with a glass of wine, they are what nuts used to be.\u003c\/p\u003e\n\n\u003cp\u003eThe second use is the Italian classic: a slice of Parma ham or bresaola wrapped spirally around the stick, with a dab of cream cheese acting as glue. This is an appetizer that is ready in ten minutes and is the first thing to disappear from any buffet. With soup – tomato soup, minestrone, gazpacho – they replace bread; broken into pieces over a Caesar salad, they act as croutons. Kids like them with cream cheese or just plain in their lunchboxes. For a picnic, they are the snack that keeps your bag clean and holds up in the heat: a pack, a jar of dip, a few tomatoes, and your afternoon in the park is sorted. And if you only want a glass of wine and something small in the evening, place the sticks on the table with a few olives – that is enough.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: letting grissini soak in sauce or placing them on a plate under warm food – they will become soft in minutes and lose everything that makes them special. And if you open a pack and eat three sticks, you should seal the rest tightly: they draw moisture from the air, and after two days, they will become tough.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the grissini in a glass, alongside a bowl of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil infused Olive Oil\u003c\/a\u003e and a few drops of Fig-Date Crema for dipping – the appetizer we recommend for this pack.\u003c\/p\u003e\n\n\u003ch3\u003eThe pastry for oil, dip, and wine from the Wajos range\u003c\/h3\u003e\n\n\u003cp\u003eWajos from Dohr near Cochem on the Moselle is a family business with around 900 items, most of which are created in-house – cremas, spiced oils, dip mixes, sauces, and liqueurs. The grissini are the accompanying pastry, intended as a side for their own dips and oils; Wajos does not disclose where they are baked, so we leave it open as well. The name behind the brand is Walter Josef Oster, a winemaker from Ediger-Eller, where his family has been making wine for 15 generations. He started with liqueur in the 1980s; his son Peter Oster and Ulf Schwichtenberg turned it into a brand with over 80 employees and their own stores—and a range where food belongs alongside the wine.\u003c\/p\u003e\n\n\u003ch3\u003eThe pack for guest evenings, lunchboxes, and gift bundles with dip mixes\u003c\/h3\u003e\n\n\u003cp\u003eFor us, these grissini are the pack we recommend with every dip mix and spiced oil – they turn a jar into a complete gift. For an aperitif for two, half a pack is enough; for a buffet of eight people, you need two. If you are putting together a package for Italy fans, include a sugo, a spiced oil, and these grissini – three things that make for an evening where the stove stays cold. The tomato and basil version, the \u003ca href=\"\/en\/products\/grissini-mit-tomate-basilikum\"\u003eGrissini with Tomato-Basil\u003c\/a\u003e, is the fruitier sibling; all three varieties are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore in a dry place away from light; once opened, store in a tin or sealed with a clip. The grissini are not suitable for anyone with a gluten intolerance, for those who avoid palm oil, or as a base for a full dinner—they are a side, not a substitute for bread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThin sticks with olive oil, garlic, and parsley – the Wajos pastry that fills the waiting time before dinner between your dip and your wine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 g","offer_id":57548234981708,"sku":"032WAJ0002","price":4.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grissini-mit-knoblauch-und-petersilie-woo-eigen.png?v=1790955236"},{"product_id":"grissini-mit-tomate-basilikum","title":"Breadsticks with tomato and basil","description":"\u003ch2\u003eWajos Grissini with Tomato-Basil. Crunchy breadsticks made from wheat flour and olive oil with 3.7 percent basil and tomato – the pastry for antipasti, dips, and the aperitif.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Grissini with Tomato-Basil\u003c\/strong\u003e are thin, crunchy breadsticks made from wheat flour, olive oil, palm oil, 3.7 percent basil, yeast, and 1.9 percent tomato; 200g from Wajos in Dohr on the Moselle. Not soft bread, not cheese-flavored crackers, and not snack food from a bag, but rather Italian-style long-life pastry – savory, with herbs, for dipping and snacking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrissini with Tomato-Basil from Wajos\u003c\/strong\u003e are on our table in a glass whenever guests have already arrived and dinner is still in the oven. A glass of wine, a few olives, a small bowl of aioli – and the grissini, which everyone helps themselves to quite casually. For us, they are the third permanent grissini variety on the shelf, alongside the neutral Mini Grissini and the garlic version. The reason is simple: tomato and basil go with everything else on the table, and the sticks have that perfect snap when you bite into them, just as a grissino should.\u003c\/p\u003e\n\n\u003ch3\u003eCrunchy and savory, with basil in the lead and tomato for color\u003c\/h3\u003e\n\n\u003cp\u003eThe sticks are thin and long, with green specks of basil and a slightly reddish tint from the tomato. When bitten into, they break dry and splintery rather than crumbling. The taste starts with bread – wheat, yeast, a hint of malt – then basil, which is clearly detectable at 3.7 percent, followed by the tomato, mild and slightly sweet. Salt is present but restrained, at 2.3 grams per 100 grams. Olive oil provides the tenderness that distinguishes grissini from hard rusk. After the third stick, you notice the herbs are more than just decoration: the basil flavor remains even after the bread is long gone.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: in addition to olive oil, the dough also contains palm oil; this is stated on the package. The flavor comes from basil and tomato, with no added flavorings. They contain wheat and may contain traces of sesame – they are not suitable for anyone who needs to eat gluten-free.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for neutral breadsticks for ham or for children, choose the \u003ca href=\"\/en\/products\/mini-grissini\"\u003eMini Grissini\u003c\/a\u003e – thinner, shorter, herb-free. The tomato-basil version is the one for a table where the pastry itself is meant to be flavorful.\u003c\/p\u003e\n\n\u003ch3\u003eFor the aperitif, with antipasti, in a dip, and as a side for soup\u003c\/h3\u003e\n\n\u003cp\u003eThe classic choice is the aperitif: a glass of grissini next to olives, cheese, and wine, served with a dip. Aioli, tzatziki, or a mixed bruschetta spread work well, as do cream cheese with herbs or a dollop of pesto. Wrapped with a slice of Parma ham, they make an appetizer that is ready in two minutes and always the first thing to disappear from any buffet.\u003c\/p\u003e\n\n\u003cp\u003eOn an antipasti platter, they lie between olives, grilled peppers, mozzarella, and sun-dried tomatoes – serving as the bread that no one has to cut. For tomato soup or minestrone, they replace the baguette; broken into a salad, they become croutons that stay crunchy. And for a cheese board with mild cheese, the basil and tomato provide the herbaceous note that would otherwise be missing.\u003c\/p\u003e\n\n\u003cp\u003eAt home, they are an evening snack that tastes different from chips: for a movie, with wine, or for children to hold while waiting for dinner. On a picnic, in the car, or in a lunchbox – they hold up better than crackers and crumble less than bread.\u003c\/p\u003e\n\n\u003cp\u003eThey are not suitable for softening in sauces or for baking over – they are long-life pastries that are intended to remain dry. Once opened, close the package tightly, otherwise, they will absorb moisture and lose their crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Grissini with Tomato-Basil next to a bowl of \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli\u003c\/a\u003e made from the spice mix and a few olives – our aperitif when guests arrive and dinner is still in the oven.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian pastry from the shelves of a factory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe grissini belong to the Italian part of the Wajos range, along with pesto, sugo, and pasta. Wajos is based in Dohr near Cochem on the Moselle, a family business with over 80 employees and around 900 items, most of which are created on-site: cremas, oils, spice mixes, liqueurs. The name comes from Walter Josef Oster, the founder of a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations.\u003c\/p\u003e\n\n\u003cp\u003eHe opened a liqueur factory next to the winery in the 1980s, and his son Peter Oster, together with Ulf Schwichtenberg, turned it into the brand Wajos in the 2000s – the first store opened in Trier in 2008, and today there are shops throughout Germany. The reason why grissini are on the shelf at a company from the Moselle is simple: the oils, cremas, and dips need something to go with them. At Wajos, the pastry is the complement to what goes into the bottles in Dohr – and a family business that wants to \"remain deliberately small\" also chooses the products it purchases based on whether they fit the rest of the range.\u003c\/p\u003e\n\n\u003ch3\u003eThe pastry for guests, for the pantry, and for a gift package with dip\u003c\/h3\u003e\n\n\u003cp\u003eThese grissini are the pack for everyone who regularly has guests and wants to avoid baking bread. 200 grams is enough for an evening with six people or two weeks of snacking for two; unopened, they have a long shelf life in the pantry. As a gift, they go perfectly with a tin of dip spice mix or a bottle of oil – a package that someone can open that same evening. If you prefer a bolder taste, try the \u003ca href=\"\/en\/products\/grissini-mit-knoblauch-und-petersilie\"\u003eGrissini with Garlic \u0026amp; Parsley\u003c\/a\u003e; all snacks and dips can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThey are not suitable for those with a gluten intolerance or for those who expect soft bread for dipping – these are crunchy, and that is how they are meant to be.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWheat, olive oil, basil, and tomato in a thin stick – the grissini from the Wajos shelf for evenings when guests come over.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 g","offer_id":57548235014476,"sku":"032WAJ0003","price":4.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grissini-mit-tomate-basilikum-woo-eigen.png?v=1790955242"},{"product_id":"mini-grissini","title":"Mini Grissini","description":"\u003ch2\u003eWajos Mini Grissini. Wheat flour, yeast, salt, short and crunchy – the little breadsticks that pair with every dip, every cheese, and every glass of wine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mini Grissini\u003c\/strong\u003e are small Italian breadsticks made from wheat flour, palm oil, yeast, wheat malt flour, and salt. They are a long-life baked good sold in a 250 g pack, listed by Wajos from Dohr on the Moselle. Not seasoned crackers, not snack sticks with cheese or herbs, not fresh bread, but neutral, crunchy sticks intended as an accompaniment to dips, antipasti, and cheese.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMini Grissini by Wajos\u003c\/strong\u003e are the pack that is always empty at our place whenever guests arrive. It’s Friday, half past six, there’s a mixed dip, a piece of cheese, and a bottle of wine on the table, dinner still needs time – and the bowl of little sticks is the first thing everyone reaches for. They are short enough for children's hands, crunchy enough for the dip, and neutral enough to stand alongside anything. We order the pack often – as an accompaniment to dip mixes and pestos, rarely on their own.\u003c\/p\u003e\n\n\n\u003ch3\u003eCrunchy, slightly salty, and otherwise understated – that’s how Grissini should be\u003c\/h3\u003e\n\n\n\u003cp\u003eThe sticks are light, thin, and break when bitten into with the dry snap that characterizes a good long-life baked good. They taste of roasted wheat, yeast, and a trace of salt – 2 grams per 100 grams, noticeable but significantly milder than pretzel sticks. Wheat malt flour provides the light roasted note and the golden color; that is the only seasoning. That is precisely their purpose – the sticks are the stage, the dip is the star.\u003c\/p\u003e\n\n\n\u003cp\u003eThe ingredient list is short with five items. The fat is palm oil, we state that openly; it makes the sticks tender and gives them a long shelf life. They contain gluten and may contain traces of sesame, soy, and mustard. With 419 kilocalories per 100 grams, they are a baked good like any other – a handful for the dip is the right amount, half the pack in front of the TV is another story.\u003c\/p\u003e\n\n\n\u003cp\u003eFor those expecting Grissini with flavor – rosemary, cheese, or garlic in the dough – the Minis are not suitable; the \u003ca href=\"\/en\/products\/grissini-mit-knoblauch-und-petersilie\"\u003eGarlic and Parsley Grissini\u003c\/a\u003e are a better choice. And those who eat gluten-free must unfortunately go without.\u003c\/p\u003e\n\n\n\u003ch3\u003eWith dip, with a cheese board, in soup, and in the lunchbox\u003c\/h3\u003e\n\n\n\u003cp\u003eTheir first use is with dip: A jar of quark or crème fraîche mixed with a Wajos blend, the sticks alongside – and the appetizer for spontaneous guests is ready. The Minis are short, so you dunk them once and eat them whole, instead of half breaking off and staying in the dip. With hummus, guacamole, or tomato pesto, they are the substitute for chips that is less greasy and less salty.\u003c\/p\u003e\n\n\n\u003cp\u003eOn a cheese board, they lie between mountain cheese, goat cheese, and brie, taking some of the heaviness away from each piece. Parma ham wrapped around a stick is the finger food that is gone first at every party – ten minutes of work for thirty pieces. With a glass of white wine or an aperitif, the sticks and a bowl of olives are enough; the evening barely needs more preparation.\u003c\/p\u003e\n\n\n\u003cp\u003eIn everyday life, they are the side dish for soup instead of bread, crumbled up as a topping for salad or tomato soup, and in the lunchbox, they are the snack that stays crunchy and creates fewer crumbs than cookies. Children eat them plain, with cream cheese, or dipped in chocolate spread; for toddlers, they are a stick to hold onto that stays firm for a long time.\u003c\/p\u003e\n\n\n\u003cp\u003eThey are also suitable for cooking: coarsely crushed as breading for schnitzel or fish fillets, or as a crunchy layer over a casserole. They are not suitable for anything that sits in liquid for a long time – submerged in soup, they become soft in a minute. And once opened, the pack must be tightly sealed, otherwise the sticks absorb moisture and lose their crunch.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A dip made of quark with the \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip Seasoning Mix\u003c\/a\u003e, next to a small bowl of \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e, and the Grissini in between – the appetizer board that kicks off every visit at our place.\u003c\/p\u003e\n\n\n\u003ch3\u003eItalian baked goods in the range of a manufactory from the Moselle\u003c\/h3\u003e\n\n\n\u003cp\u003eGrissini are an Italian baked good, and Wajos includes them in its assortment as a complement to their own dips, pestos, and bruschetta mixes – as the piece that is still missing for the dip. Wajos itself is based in Dohr near Cochem on the Moselle and is a gourmet manufactory with around 900 items, the majority of which are created on-site; an in-house laboratory tests what is sold under the brand name.\u003c\/p\u003e\n\n\n\u003cp\u003eThe name goes back to Walter Josef Oster, the founder of a winemaking family from Ediger-Eller who has been making wine for 15 generations. From his liqueur manufactory in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand starting in the 2000s – with over 80 employees, their first own store in Trier in 2008, and today stores all over Germany. That a company with wine roots carries Grissini makes sense: a glass of wine calls for something to snack on.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe pack for guests, children, and the pantry\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Mini Grissini are for everyone who frequently has guests and saves themselves the effort of baking bread, and for families where the little sticks serve as a snack between breakfast and lunch. As a gift, they are the addition that completes a package: a dip mix, a pesto, a pack of Grissini. The \u003ca href=\"\/en\/products\/grissini-mit-tomate-basilikum\"\u003eTomato \u0026amp; Basil Grissini\u003c\/a\u003e are a good seasoned alternative; all snacks and dips are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eStored in the pantry, they keep for a long time as a long-life baked good if kept dry and protected from light; 250 grams is enough for two to three guest evenings or two weeks of lunchboxes. They are not suitable for anyone who must eat gluten-free, or for those who expect a snack with flavor in the dough – the Minis are intentionally neutral.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eWheat, yeast, salt, and lots of crunch – the little Grissini from Wajos that come to our table with every dip.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548235112780,"sku":"032WAJ0001","price":3.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mini-grissini-woo-eigen.png?v=1790955249"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/Wajos_Logo_1200x_dcf2efaf-6b3e-4263-914a-8a27ad0fecf5.jpg?v=1790678766","url":"https:\/\/leniundhans.de\/en\/collections\/wajos.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}