{"title":"Klaar voor een nieuwe uitdaging?","description":"\u003cp\u003eHet klinkt wat te Spartaans, maar hoe vaak kleur je net buiten de lijntjes, kies je voor een smaak die je niet eerder kende? Vietnamese 'sumac', kaneel 'knopjes', 'witte' kardemom, kijk eens naar onderstaand overzicht van specerijen die we onder het kopje 'uitdaging' zouden willen rangschikken. Ga je die uitdaging aan?, deel je ervaringen met ons, graag!\u003c\/p\u003e","products":[{"product_id":"mac-khen-bergpeper","title":"Mac khen - Vietnamese mountain pepper","description":"\u003cp\u003e\u003cb\u003eThis mountain pepper, which is called triphal in India and ma khaen in Laos, comes from the mountainous north of Vietnam. The pepper grows there exclusively in the wild.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eMac khen Like ma khaen, it is a Szechuan pepper with a mild, pungent sharpness and the unmistakable citrus flavor that becomes stronger and sweeter when heated. The tree on which this pepper grows is the mountain pepper, or triphal in Indian, which grows naturally in an area called the Indamalaya, the ecozone extending from India to the Indonesian island of Sulawesi, including Vietnam. The tree grows there up to an altitude of 1,500 meters in moist, dense forests. On average, a tree bears fruit for the first time when it is 5 to 6 years old, yielding 5 kg of seeds.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper is grown in the mountainous Tây Bắc collected, the northwestern region with the provinces of Điện Biên, Lai Châu, Sơn La and Hòa Bình. It work is mainly by women belonging to the Thai and Hmong minorities.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis mountain pepper is the berry of a Szechuan pepper found exclusively in the wild. The berry comes from Zanthoxylum rhetsa, also known as Zanthoxylum limonella. The pepper is famous for its flavor profile, not so much for its heat, as you might expect from a Szechuan pepper.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe berry is quite small, just like the berry of the andaliman, and, like the andaliman, is harvested by hand. This is no easy task, as the trunk and branches of the Zanthoxylum rhetsa have vicious thorns. The berries grow in smaller clusters, which are dismantled to pry the berries loose; when dried, they manifest as 'mini-star anise'. Each berry contains a single seed. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe pepper grows in northern Laos, Thailand, Nepal, Vietnam, and India, where it is also found in the Western Ghats. It is even part of the regional cuisines of Karnataka, known as the birthplace of black pepper. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshool\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylum\u003ctc\u003epeppers\u003c\/tc\u003eAnd thus also for Szechuan pepper, the tingling sensation you experience on the tip of your tongue is caused by a substance in the pepper called sanshool, named after the Japanese sanshō. The spiciness is caused by the amides in the skin of the fruit: α-, β-, γ- and δ-sanshool, α-hydroxy sanshool and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the numbing effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbing sensation, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is believed to cause the tingling, and there are certain parallels with the sensation of spiciness from capsaicin, the pungent substance in chili peppers, but also with menthol and mustard oil. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe berries have a complex aroma in which you taste orange peel and tea, but also anise and menthol, and the sweet notes of angelica. The scent is related to that of black pepper due to the high sabinene content, which is higher in the dried berry than in the fresh one.This is the flavor profile:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eD-limonene (dipentene), sweetish orange flavor, occurring in modest amounts in nutmeg, mace, and cardamom,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-phellandrene, pleasant mint and citrus flavor, also found in allspice,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esabinene, responsible for the woody, camphor-like flavor of black pepper, among others\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ecarvotan acetone, likewise minty, as in angelica.\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003edihydrocarvol as in black pepper and black tea, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ethe bitter terpinol, - occurring especially in the seeds - as in cranberries.\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eThis pepper is therefore delicious in combination with the aforementioned spices, and in general with products that pair well with citrus, such as shellfish, white fish, White meat, but also other types of meat and duck. Can be eaten raw and added at the last moment, and is delicious in vegetable salads and in desserts or with fruit.\u003c\/p\u003e  \u003cp\u003eIn India, it is preferred to use the pepper called triphal (Marathi) or triphala (Gujarati) 'pure', that is, not in combination with other spices. Tirphal is used there primarily in fish dishes, just as in Vietnam, where mountain pepper is eaten with grilled fish, grilled or dried meat, and smoked buffalo meat. Sometimes, meat is rubbed with ground mountain pepper (rub) to preserve it.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eExplanation\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eWe have sourced this Zanthoxylum pepper from Vietnam for many years and under the name \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eLai Châu \u003c\/em\u003eoffered, with that the drowned city \u003cmeta charset=\"utf-8\"\u003eLai Châu erend. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eRoast the whole berries. Crush the berries to release the seeds. It is best to use a mortar and pestle for these, while the seed husks are best ground. The same applies to the whole berries (with seeds), provided they are roasted until crisp beforehand. In Vietnam, this mountain pepper is often used as a rub for roasted meat.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries from the \u003cstrong\u003eZanthoxylum rhetsa\u003c\/strong\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Tây Bắc, Việt Nam\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (45 grams), stand-up pouch (various weight classes) and test tube (10 ml)\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebatch number BM220214\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e  \u003cspan class=\"s1\"\u003ebest before \u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cstrong\u003eDecember 2027 (12-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **214","offer_id":43625040347378,"sku":"F016.1010-0030","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **214","offer_id":43625040216306,"sku":"F016.1001-0030","price":5.6,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **214","offer_id":43625040249074,"sku":"F016.1001-0045","price":7.55,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **214","offer_id":43625040281842,"sku":"F016.1003-0150","price":23.4,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **214","offer_id":43625040314610,"sku":"F016.1005-0300","price":46.35,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **214","offer_id":43625040380146,"sku":"F016.1010-G030","price":6.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/ma-khaen-txt-wildpluk-products.png?v=1664989571"},{"product_id":"selim-kani-peper","title":"Selim (kani pepper)","description":"\u003cp\u003e\u003cb\u003eSelim pepper, also known as selim kani or kani pepper, is the dried fruit of a tree related to the custard apple. Therefore, it is not a 'true pepper'. The taste is described as a marriage between cubeb pepper and nutmeg.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis (pseudo)pepper from Senegal is a member of the soursop family (Annonaceae). Selimpepper was also found in Europe until the large-scale import of black pepper in the 16th century, a common pepper known as negro pepper or Moorish pepper.\u003c\/p\u003e  \u003cp\u003eThe tree on which the pepper grows is the Xylopia, a tropical tree that easily reaches a height of 20 meters. Xylopia means 'bitter wood', a bitterness that ensures the wood of the tree is termite-free and excellent for use as construction timber. You can also taste this bitterness in the \u003ctc\u003epeppers\u003c\/tc\u003e, albeit to a modest extent.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe after\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eNatural habitat: Grains of Selim trees thrive on fertile, well-drained soil in tropical forest areas. They require a lot of rain, usually between 1,200 mm and 1,600 mm per year, and are often found along riverbanks or in moist areas with high humidity. \u003c\/span\u003eThe selim trees are not fertilized or watered.\u003c\/p\u003e  \u003cp\u003eHarvesting takes place twice a year. The ripe fruits are often picked from the trees by hand. Immediately after harvesting, the fruits, stem and all, are laid out in the sun to dry. Only after drying is the stem removed from the fruit, which by then has turned dark brown. Each fruit contains five to eight seeds, which outwardly bear some resemblance to kidney beans.\u003c\/p\u003e  \u003cp\u003eSelim pepper, also known as Guinea pepper, has many, many names on the African continent, including uda hwentia or kimba pepper. In African and especially Nigerian cuisine, not only the seed but also the whole dried fruit is used. This is tied together with other spices in a 'bouquet garni' that is used in stews. The capsule smells of rosewood and also has lavender and coriander aromas. \u003c\/p\u003e  \u003cp\u003eThe cultivation is a combination of traditional farming methods and natural growth. Attempts to cultivate it on a large scale have so far proven largely unsuccessful. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe seeds contain volatile oils that provide the aromas of eucalyptus and nutmeg, which are released as soon as the seeds are ground. As mentioned, they have a slightly bitter taste. Selimp pepper is (very) rich in vitamin A.\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper and nutmeg, among others\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα- and β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-phellandrene, mint, turpentine,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e1,8-cineol, eucalyptol, the refreshing taste of mint\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eterpine-4-ol, woody and peppery aroma\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003egeranyl acetate, responsible for the rose and lavender scent.\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe pod-shaped fruit is very fibrous and is therefore not eaten itself. To 'free' the seeds and thereby only the least bitter part of the \u003ctc\u003eselim pepper\u003c\/tc\u003e To use, hold the fruit whole briefly over an open fire (flame). Let it cool down for a moment. Press or pick the seeds out of the shell, and then grind them.\u003c\/p\u003e  \u003cp\u003eSelim is used in (African) stews, among other things, and in roasted form for the preparation of Touba coffee.Selim is delicious in combination with goat meat!\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eRecipes):\u003c\/strong\u003e\u003c\/p\u003e  \u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: -5px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/amandelcake_240x240.png?v=1718957636\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/amandelcake-selim.pdf?v=1718956694\" title=\"Asperges met gremolata\" style=\"color: #000000;\"\u003e\u003cspan color=\"#000000\"\u003eAlmond cake with citrus and selim\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/div\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Xylopia aethiopica\u003c\/li\u003e  \u003cli\u003eorigin: Senegal\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams) and stand-up pouch (no test tubes)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eSeparate the seeds and the 'pods', and tie the latter together to easily remove them at the end of preparation.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your selim pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebatch DM590407 - best before \u003cstrong\u003eMay 2028 (05-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **407","offer_id":43625042575602,"sku":"F030.1010-0045","price":6.3,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042411762,"sku":"F030.1001-0030","price":4.4,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042444530,"sku":"F030.1001-0045","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042477298,"sku":"F030.1001-0060","price":7.5,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **407","offer_id":43625042510066,"sku":"F030.1002-0250","price":16.75,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **407","offer_id":43625042542834,"sku":"F030.1005-0500","price":50.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **407","offer_id":43625042608370,"sku":"F030.1010-G045","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/selim-thickbox.png?v=1762154667"},{"product_id":"dak-lak-lange-peper","title":"Long đắk lắk pepper","description":"\u003cp\u003e\u003cb\u003eThis quite spicy red, long pepper is a pepper that can rival many black peppers. It originates from Đắk Lắk (Dak Lak), a province in western Vietnam, on the Cambodian border. Đắk Lắk is located in the Central Highlands (Tây Nguyên).\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePermanently reduced in price\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eLong pepper was used as a medicine by the Greeks and Romans. Until the twelfth century, long pepper was the spice of choice in Europe, according to tradition used primarily to mask the harsh taste of meat. It was a fairly expensive spice. In the first century AD, the price of long pepper was twice as expensive as the price of white pepper and four times the price of black pepper. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn the fourteenth century, a true \u003ctc\u003epeppers\u003c\/tc\u003ea struggle in which all colonial powers were involved. There was soon no longer any room for long pepper, displaced by black pepper, and later, with the discovery of the New World on the hot side, by chili\u003ctc\u003epeppers\u003c\/tc\u003e.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Southeast Asia, the long pepper has always remained popular. The most special long \u003ctc\u003epeppers\u003c\/tc\u003e They come from this part of the world, from Cambodia, Vietnam, and Japan. Outside Asia, Cape pepper grows in large parts of the African continent, especially in the east and south of Africa. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe plant on which it grows is a long pepper of the Indian type, Piper longum. It grows on a small climbing plant, at most a meter tall. It has broad, green leaves and scaly spikes 5-8 cm long, which resemble willow catkins. In spring, very small flowers are hidden beneath these scales, from which the seeds later develop. These are about the size of poppy seeds.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThis long pepper is quite hot, especially for a pepper of this type. The taste and aroma of long pepper are complex, especially that of this ripe one. \u003ctc\u003epeppers\u003c\/tc\u003e. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe dried chili pepper is quite hard and seems difficult to process, but if you first break or cut it into pieces, it is easy to grind or crush. The scent of ground long pepper is undeniably overwhelming, very aromatic. It is often compared to that of false cardamom (korarima): sour-sweet. In Vietnamese long pepper, the sweetness clearly predominates.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% pepper berries from the Piper longum\u003c\/li\u003e  \u003cli\u003eorigin: Đắk Lắk, Vietnam\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams and stand-up pouch (no test tubes))\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eUse long pepper whole or broken. When grinding the pepper, grind it shortly before use, and store any excess in a well-sealed jar.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eWhole or broken pepper comes into its own best in stews, so that the pepper has time to integrate,\u003c\/li\u003e  \u003cli\u003eAdd ground long pepper to your preparation at the very last moment.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003estore your long pepper in a closed package\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003e  \u003cmeta charset=\"utf-8\"\u003ebatch 280395 - best before \u003cstrong\u003eJune 2028 (06-2028) \u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **219","offer_id":43625054699762,"sku":"P017.1010-0045","price":5.3,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054535922,"sku":"P017.1001-0030","price":3.65,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054568690,"sku":"P017.1001-0045","price":4.95,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054601458,"sku":"P017.1001-0060","price":6.2,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **219","offer_id":43625054634226,"sku":"P017.1003-0150","price":13.9,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **219","offer_id":43625054666994,"sku":"P017.1005-0300","price":27.5,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **219","offer_id":51154383339850,"sku":"P017.1005-1000","price":80.3,"currency_code":"EUR","in_stock":false},{"title":"Glass jar (45 grams) in gift box - batch no. **219","offer_id":43625054732530,"sku":"P017.1010-G045","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/daklak2-bowl-products.png?v=1664983934"},{"product_id":"mbongo-graan","title":"Mbongo (grain)","description":"\u003cp\u003e\u003cb\u003eMbongô (mbongo), also known as alligator pepper after its appearance, comes from West Africa. The dried seed pod contains a 'scaly' palette of small seeds, reminiscent of grains of paradise, encased in fragile, hardened jelly. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe mbongô grows on a two-meter-tall shrub of the ginger genus, which, like many ginger relatives, has rhizomes. Just above the ground, it forms trumpet-shaped, green flowers that appear to emerge directly from the ground. They soon fall off to make way for 10 cm fruits.\u003c\/p\u003e  \u003cp\u003eThese are seed pods filled with dozens of seeds in a jelly-like fluid. After drying, the seeds can be freed from their capsules. This is done exclusively by hand. The seeds are approximately 3 mm in size, glossy, and deep brown. Curiously, they have little to no scent, but their fragrance is all the more pronounced after they have been ground.\u003c\/p\u003e  \u003cp\u003eOur Mbongô originates from Cameroon, where the spice is used in many famous dishes, such as Mbongô tchòbi, fish in black sauce. The spice is also used in other West African countries, especially in \u003ctc\u003epeppers\u003c\/tc\u003esquirt.\u003c\/p\u003e  \u003cp\u003eRelated spices are grains of paradise (Aframomum melegueta) and Madagascar cardamom (Aframomum angustifolium). The former is fairly common, the latter very rare.\u003c\/p\u003e  \u003cp\u003eMbongô is one of the four local \u003ctc\u003epeppers\u003c\/tc\u003e in the famous Nigerian \u003ctc\u003epeppers\u003c\/tc\u003eoep nwo-nwo, together with ashantipeper (uziza), \u003ctc\u003eselim pepper\u003c\/tc\u003e (uda ewentia) and calabash nutmeg (ehuru).\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe seeds have a delicious, almost overwhelming fresh scent of lemongrass. (lemongrass), which remains hidden until the seeds are ground. They are quite peppery, like grains of paradise. In terms of composition, the essential oil in mbongô resembles in many respects similar to cardamom, and also to ginger. Some of the essential oils determining the taste and scent in mbongô are:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003ci\u003ecitronellol, the scent of lemongrass\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eafromodial, the unsaturated dialdehyde that causes sharpness,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003e1,8-cineol, eucalyptol, the refreshing taste of mint\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-terpineol, sweet floral scent like lilac.\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003esabinene, responsible for the woody, camphor-like flavor of black pepper and nutmeg, among others\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eβ-myrcene, spicy aroma, with notes of fruit (mango, grape, peach) and mint,\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003eα-caryophyllene (humulene), hops, as in beer and cannabis\u003c\/i\u003e\u003c\/li\u003e  \u003cli\u003e\u003ci\u003ed-limonene, citrus, orange flavour\u003c\/i\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eYou can literally use Mbongô in any dish, even in boiled rice or pasta, but preferably in a palette of West African spices and herbs such as calabash nutmeg, Ashanti pepper, grains of paradise, \u003ctc\u003eselim pepper\u003c\/tc\u003e, cubeb pepper, ginger, garlic nut, and African mint. Each one a flavouring from fascinating West African gastronomy.\u003c\/p\u003e  \u003cp\u003eGrind – or mortar – the seeds shortly before use, after first having roasted them briefly.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% seeds of Aframomum danielli\u003c\/li\u003e  \u003cli\u003eorigin: Central Cameroon\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (60 or 75 grams), stand-up pouch and test tube (10 ml)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the gift packaging section.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eGrind the pepper at the last moment to maximize the aroma—preferably roast it briefly first.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003esave your Mbongo pepper in sealed packaging\u003c\/li\u003e  \u003cli\u003epreferably store in a dark, dry and cool place\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJune 2027 (06-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThis expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"60 grams - glass jar - batch no. **281","offer_id":43625058664690,"sku":"F021.1010-0060","price":8.7,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **281","offer_id":43625058500850,"sku":"F021.1001-0030","price":4.9,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **281","offer_id":43625058533618,"sku":"F021.1001-0045","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up pouch (transparent) - batch no. **281","offer_id":43625058566386,"sku":"F021.1001-0060","price":8.35,"currency_code":"EUR","in_stock":true},{"title":"75 grams - glass jar - batch no. **281","offer_id":47999299649866,"sku":"F021.1010-0075","price":9.95,"currency_code":"EUR","in_stock":true},{"title":"250 grams - ziplock stand-up bag (transparent) - batch no. **281","offer_id":43625058599154,"sku":"F021.1003-0250","price":30.25,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **281","offer_id":43625058631922,"sku":"F021.1005-0500","price":56.15,"currency_code":"EUR","in_stock":true},{"title":"Glass jar in gift box - 60 grams - batch no. **281","offer_id":43625058697458,"sku":"F021.1010-G060","price":9.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/mbongo-grain-txt-wildpluk-products.png?v=1664878709"},{"product_id":"groene-szechuanpeper-qing-hua-jiao","title":"Green Szechuan pepper Qīng huā jiāo","description":"\u003c!--Shesuan--\u003e  \u003cp\u003e\u003cb\u003eThis green huā jiāo, fully known as Qīng huā jiāo, is a special Szechuan pepper. It is characterized by a fresh lemon aroma, which pairs well with fish, chicken, and vegetables. It is primarily used in hotpot and noodle dishes. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThis Szechuan pepper is the dried, unripe berry of Zanthoxylum bungeanum, one of the many species of the toothache tree, called prickly ash in English because of the enormous thorns on the trunk and branches. The pepper is called Szechuan pepper after the region where it grows naturally, Szechuan, the home of one of the ten classic Chinese cuisines. The berry is larger than that of Zanthoxylum piperatum.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Zanthoxylum is a plant that can grow into a large tree whose bark is covered with coarse, sometimes woody spines. As a result, the bark appears covered with a row of 'teeth', hence perhaps the Dutch name 'kiespijnboom' (toothache tree). In traditional Chinese medicine, the \u003ctc\u003epeppers\u003c\/tc\u003e and the root—not surprisingly given the appearance of the tree—used to combat toothache. \u003c\/p\u003e  \u003cp\u003eThe green berries are picked early in the autumn, well before the berries burst open and the rather bitter seeds are released. The berries are traditionally sun-dried. Better quality Szechuan pepper – like this one – contains no or hardly any seeds and no or hardly any stems, and is air-dried (conditioned -AD).\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThere is a distinct taste difference between the larger berry of Zanthoxylum bungeanum and the average smaller berry of Zanthoxylum piperitum, which makes the former very popular among Asian chefs. In the Chinese consumer market, but also in other Asian countries (and Europe), the small and often darker berry is the most sought after, partly due to the generally lower price. The 'old guard' in China also sticks to the taste of this widely available Szechuan pepper, but with a preference for the unripe, green variety.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe unique sharpness experience of sanshol\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCharacteristic of all Zanthoxylum\u003ctc\u003epeppers\u003c\/tc\u003eAnd so, for this Szechuan pepper as well, the tingling sensation you experience on the tip of your tongue is caused by a substance in the pepper called sanshool, named after the Japanese sanshō. The spiciness is caused by the amides in the skin of the fruit: α-, β-, γ-, and δ-sanshool, α-hydroxy sanshool, and β-hydroxy sanshool. γ-sanshool and α-hydroxy sanshool are primarily responsible for the numbing effect. The amount of α-hydroxy sanshool in the berries can reach (well over) 50‰ of the dry weight, while that of γ-sanshool is around 5‰.\u003c\/p\u003e  \u003cp\u003eSzechuan is known as the spiciest Zanthoxylum pepper. In doing so, the Indonesian andaliman—a fairly rare variety—is conveniently forgotten, because this 'Batak pepper' is also quite spicy. Incidentally, ripe berries are spicier than unripe ones.\u003c\/p\u003e  \u003cp\u003eThe tingling is accompanied by a mild numbing sensation, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience this! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its mechanism of action is very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is believed to cause the tingling, and there are certain parallels with the sensation of spiciness from capsaicin, the pungent substance in chili peppers, but also with menthol and mustard oil.\u003cbr\u003e  \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Szechuan berry contains 83 volatile oils, of which the flavor-determining ones are:\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003elinalyl acetate, responsible for a pleasant citrus, bergamot, and lavender scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003elimonene, the scent of lemon peel,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cem\u003elinalol, responsible for the scents of rosewood and lavender\u003c\/em\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003e\u003cem\u003egeraniol, rose scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003egeranyl acetate, lavender scent.\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-pinene, pine resin, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cem\u003e1.8 cineole or eucalyptol, camphoraceous\u003c\/em\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eA ripe berry contains significantly more linalol, geraniol, and geranyl acetate—the rose components—than a green berry.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCombinations \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eSzechuan pepper pairs excellently with citrus (kaffir lime leaves), lemongrass, coconut, coriander leaves, curry leaves, exotic fruit, poultry, crustaceans, and shellfish.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSzechuan pepper holds a prominent place in classic and modern Szechuan cuisine. It is used in virtually every dish, whole or crushed, roasted and\/or ground. In Szechuan cuisine, it is very common to roast Szechuan pepper before grinding it. The roasting is intended to 'play' with the aromas.\u003c\/p\u003e  \u003cp\u003eYou see, something peculiar happens with Szechuan pepper.\u003c\/p\u003e  \u003cp\u003eThe preparation temperature determines the flavor profile of Szechuan pepper. To bring out the aromas of 1,8-cineol (mint and sweet), linalool (floral and lavender), 2-phenylethanol (honey, spices, rose, and lilac), 4-methylacetophenone (bitter almond), and transcarveol (caraway), a temperature above 70 degrees is required. At low temperatures (below 40 degrees), aromas such as myrcene (balsamic), limonene (citric), and hexanal (grassy) will predominate. The same spice, a different taste effect.  \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSzechuan pepper is one of the ingredients of five-spice powder (wǔxiāng fěn). Not in our assortment.\u003c\/p\u003e  \u003cp\u003eFor those unfamiliar with Szechuan pepper, it is advisable to start with caution and not to eat the pepper raw, unlike the Nepalese timur and the Vietnamese and Laotian varieties. mountain\u003ctc\u003epeppers\u003c\/tc\u003e for example, which can safely be eaten raw.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% berries of the Zanthoxylum bungeanum - opening rate 90% (seed poor)\u003c\/li\u003e  \u003cli\u003eorigin: Hunan\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (30 grams), stand-up pouch (various weight classes) and test tube (10 ml)\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebatch number *HU570388\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e  \u003cspan class=\"s1\"\u003ebest before \u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003eSeptember 2028 (09-2028)\u003c\/b\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eqīng huā jiāo is the Szechuan pepper par excellence in stir-fries and hot pots.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eUse this Szechuan pepper sparingly, and choose for yourself whether to use the berries whole or ground.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eAllow the berries to absorb plenty of moisture so that the flavor and sharpness are optimally utilized, and play with the heat (see above).\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **570388","offer_id":43625064104178,"sku":"F032.1010-0030","price":6.0,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **570388","offer_id":43625063973106,"sku":"F032.1001.0030","price":5.65,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **570388","offer_id":43625064005874,"sku":"F032.1001.0045","price":7.65,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **570388","offer_id":43625064038642,"sku":"F032.1003-0150","price":21.5,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **570388","offer_id":43625064071410,"sku":"F032.1005-0300","price":42.55,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (lightproof) - batch no. **570388","offer_id":53182959550794,"sku":"F032.1005-1000","price":122.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **570388","offer_id":43625064136946,"sku":"F032.1010-G030","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/szechuan-groen2-bowl-products.png?v=1664983219"},{"product_id":"kaneelknopjes-cassia","title":"Cinnamon buttons (cassia)","description":"\u003cp\u003e\u003cb\u003eCinnamon buds (kwei tze in Chinese) are the flower bases containing the budding seed of the cassia tree. The buds are used both whole and ground in savory and sweet dishes. They are very aromatic, without bitter notes.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eChinese cassia (Cinnamomum aromaticum sinens) is a variety of cinnamon. It is the only species whose flower heads are harvested on a larger scale and traded as a spice. The buds look somewhat like cloves, but appearances are deceiving.\u003c\/p\u003e  \u003cp\u003eThe buds are the fleshy receptacles (receptaculum) that enclose the developing seed, just as is the case with an acorn. The buds are picked shortly after flowering. When the buds are dried properly, the receptacle turns deep brown, in contrast to the light brown, sometimes barely visible berry. You can recognize fresh cassia buds by this color contrast. Because the seeds shrink during drying, the berries sometimes fall out. If cassia buds are stored for too long, the buds turn pale brown and, moreover, lose their aroma.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe buds are less than 1 cm long and half a centimeter in diameter. Although less aromatic than the dried bark, they are 'more floral' and lack the bitter notes of cassia.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCassia buds have traditionally been used in Chinese medicine. They were first described around 2700 BC in the Chinese herbal book Shen-nung. The Romans used them, thanks to Arab and Phoenician traders who brought them from India. They regularly sailed to the Orient with their sailing ships thanks to their knowledge of the winds, a skill the Romans did not possess.\u003c\/p\u003e  \u003cp\u003eThis spice typically originates from China or Myanmar (formerly Burma), but is increasingly being harvested in other cinnamon-producing countries as well. Our buds come from southern China (Guangdong). \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe main fragrance in cinnamon buds is the rather sweet cinnamyl acetate, which smells like flowers (roses) as well as cinnamon. The buds contain hardly any cinnamaldehyde, the main aroma and flavor component in cinnamon and cassia bark. The buds also contain relatively little coumarin compared to cassia bark, and are therefore less bitter than the bark.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe buds are used finely ground in desserts, or whole in curries and pulaos, in marmalade and mulled wine. The wine drink Hippocras, in which ginger, grains of paradise, and cinnamon buds are used, dates back to the Middle Ages.\u003c\/p\u003e  \u003cp\u003eIn Germany, people like to use these little buds in winter marmalades. and compotes, such as blood orange marmalade or jelly.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eRecipes):\u003c\/strong\u003e\u003c\/p\u003e  \u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/rijst-appelcompote-afb.png?v=1710345385\" style=\"margin-bottom: -5px; float: none;\"\u003e\u003c\/div\u003e  \u003cdiv style=\"margin-bottom: 15px;\"\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ca style=\"color: #000000;\" title=\"Rijstebrij met kaneelknopjes\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/rijstepap-kaneel.pdf?v=1710399697\"\u003e\u003cspan color=\"#000000\"\u003eRice pudding with cinnamon buds\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/div\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried flower bases of the \u003cstrong\u003eCinnamomum aromaticum\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: China, Guandong\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass (45 grams) and stand-up pouch (no test tubes)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebatch number **220295\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eAugust 2027 (08-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eHealth\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCinnamon from cassia plants contains a lot of coumarin, the sweet flavor, but in larger quantities also a slightly bitter undertone of this type of cinnamon. True cinnamon (Ceylon cinnamon) contains hardly any coumarin. These cassia cinnamon buds do contain it, but the coumarin content is lower than in the bark of the cassia.\u003c\/p\u003e  \u003cp\u003eCoumarin is an aromatic substance that inhibits blood clotting and, in exceptional cases, can cause liver damage. The European Food Safety Authority (EFSA) has prohibited the addition of synthetically produced coumarin to foodstuffs and has established a maximum tolerable daily intake (TDI) of 0.1 mg per kilogram of body weight per day for natural coumarin. \u003c\/p\u003e  \u003cp\u003eCinnamon buds contain almost 20 times as much coumarin as Ceylon cinnamon (0.31 compared to 0.017 grams per 100 grams).\u003c\/p\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **295","offer_id":43629755039986,"sku":"S113.1010-0045","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **295","offer_id":43629754876146,"sku":"S113.1001-0030","price":4.05,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **295","offer_id":43629754908914,"sku":"S113.1001-0045","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **295","offer_id":43629754941682,"sku":"S113.1001-0060","price":6.9,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **295","offer_id":43629754974450,"sku":"S113.1002-0150","price":15.4,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **295","offer_id":43629755007218,"sku":"S113.1005-0300","price":30.5,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **295","offer_id":43629755072754,"sku":"S113.1010-G045","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/cinnamom-burmanii-thickbox.png?v=1662980183"},{"product_id":"steranijs","title":"Star anise","description":"\u003cp\u003e\u003cstrong\u003eStar anise is, as the name suggests, a star-shaped spice consisting of the capsule and the seeds. The fresh, light green fruit has a diameter of approximately 3.5 cm and contains about eight compartments or follicles. Each consists of a carpel with a single seam, causing it to open on only one side, and contains one shiny, brown seed.\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThe fruit is picked when it is dark brown, before it is fully ripe, to prevent the seeds from falling off. After drying, the fruit leaf appears woody and rock-hard.\u003c\/p\u003e  \u003cp\u003eThe fruits come from the true anise tree or \u003cstrong\u003eIllicium verum\u003c\/strong\u003e,  A ten to twenty meter tall tree with glossy, leathery leaves. It flowers twice a year. Our star anise comes from the mountainous and relatively cool Lang Son in Vietnam, the tree's natural habitat.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIt bears fruit from March to April and from August to September. There are two harvests per year, each taking three to four months, because the fruit must be picked by hand as soon as it is sufficiently ripe.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eStar anise is harvested starting from the fifth year. During its productive life, the tree yields an increasingly higher harvest, and the quality of the star anise also improves. Trees twenty to thirty years old produce the best star anise.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eOur star anise is grown and harvested naturally, without the use of chemical fertilizers and\/or pesticides.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eA piece of history\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eStar anise arrived in the Arab world from China via India, where it found a place in Persian cuisine. It was not introduced to Europe until the sixteenth century. Europe became acquainted with star anise thanks to Thomas Cavendish, who brought the fruit from the Philippines to England in 1578. It would take some time before the first star anise could be purchased there. The first dried star anise went on sale in London in 1601.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eSoon thereafter, star anise was imported from China via the tea routes through Russia. This is how star anise earned the nickname Siberian cardamom.\u003c\/p\u003e  \u003cp\u003eNowadays, China and Vietnam are the main producing countries, but star anise is also grown in Laos, Korea, Japan, and the Philippines. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Chinese name ba jiao 八角 means octagonal herb, which is exactly what it is, but in European languages, shape, taste, and country of origin are often combined. The name 'badian', which is also sometimes used, is derived from the Persian badiyan, which is said to be derived from the Chinese name ba jiao.\u003c\/p\u003e  \u003cp\u003eThe botanical name Illicium is derived from Latin. Ilicere means allure and is a reference to the rich taste.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eBoth the carpels and the seeds are aromatic; the carpel is more aromatic than the seeds. There is no reason to remove the seeds, unless you have the specific goal of intensifying the flavor of a single fruit.\u003c\/p\u003e  \u003cp\u003eDue to the high content \u003cem\u003etrans-\u003c\/em\u003eStar anise has a strong, sweet anise flavor thanks to anethol. Pure anethol is more than ten times sweeter than sugar. Star anise contains no sugars. Our Lang Son star anise contains over 70% essential oil, of which no less than 95-98% \u003cem\u003etrans-\u003c\/em\u003eanethol. You experience this immediately when the fruit absorbs moisture and releases its full aromas.\u003c\/p\u003e  \u003cp\u003eIn addition to trans-anethol, the essential oil in star anise contains estragol (anise flavour) and limonene (orange flavour), both about 2%, and traces of α-pinene, \u003cem\u003ep\u003c\/em\u003e-cymene, eugenol, linalool, camphene and β-myrcene.\u003cbr\u003e\u003cbr\u003eCommon (Spanish) anise (\u003ci\u003ePimpinella anisum\u003c\/i\u003e) contains just like star anise \u003cem\u003etrans-\u003c\/em\u003eanethol, and therefore has a similar taste, but is generally milder. Anise is not related to star anise.the same applies to fennel (\u003ci\u003eFoeniculum vulgare\u003c\/i\u003e), that likewise \u003cem\u003etrans-\u003c\/em\u003econtains anethol. \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eStar anise is inextricably linked to Chinese, Taiwanese, and Vietnamese cuisine. Elsewhere in Southeast Asia, star anise plays only a modest role; it is hardly used in Indonesian cuisine, and virtually not at all in Thai cuisine.\u003c\/p\u003e  \u003cp\u003eThe star anise fruit is used ground or whole, as in red cooking, a Chinese cooking technique. When whole fruits are used, they are removed after preparation, as in the preparation of mulled wine and stewed pears.\u003c\/p\u003e  \u003cp\u003eThe flavor profile of star anise is very similar to that of licorice and common anise, and combines well with tomato and basil.\u003c\/p\u003e  \u003cp\u003eStar anise is used in Italian liqueurs such as Galliano and Sambuca, in Absinthe and in the French Pastis, and in the following spice blends:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ethirteen spice (5-spice) (China)\u003c\/li\u003e  \u003cli\u003efive-spice (China)\u003c\/li\u003e  \u003cli\u003egaram masala (India)\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cstrong\u003eCrushed star anise\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eIn addition to the usual 'stars', we also sell crushed star anise. We did not intentionally break the stars, but every shipment does contain a broken portion. The taste is identical, perhaps even more intense; the breaking makes it easier to dose and makes it ideally suited for drinks, tea, and, just like the whole star, for soups such as pho and sauces.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried fruit \u003cstrong\u003eIllicium verum\u003c\/strong\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003e  \u003cstrong\u003emostly \u003c\/strong\u003ewhole star-shaped fruits *\u003c\/li\u003e  \u003cli\u003eorigin: Lang Son, Vietnam\u003cbr\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (30 grams) and stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003ePlease note: the jar with 45 grams of star anise contains \u003cstrong\u003ecrushed star anise\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebatch number **220\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e  \u003cspan class=\"s1\"\u003ebest before \u003cmeta charset=\"utf-8\"\u003e  \u003cstrong\u003eSeptember 2027 (09-2027)\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cul\u003e\u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **220","offer_id":43698728435954,"sku":"S131.1010-0030","price":5.7,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **220","offer_id":43698728501490,"sku":"S131.1001-0030","price":5.35,"currency_code":"EUR","in_stock":true},{"title":"45 grams of crushed star anise - glass jar - batch no. **220","offer_id":52679705035082,"sku":null,"price":5.7,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **220","offer_id":43698728534258,"sku":"S131.1001-0045","price":7.2,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **220","offer_id":43698728567026,"sku":"S131.1001-0060","price":9.1,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **220","offer_id":43698728599794,"sku":"S131.1003-0150","price":20.35,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **220","offer_id":43698728632562,"sku":"S131.1005-0300","price":40.3,"currency_code":"EUR","in_stock":true},{"title":"1000 grams - ziplock stand-up bag (light-tight) - batch no. **220","offer_id":49799792886090,"sku":"S131.1005-1000","price":117.7,"currency_code":"EUR","in_stock":true},{"title":"Glass jar contents 30 grams in black cube box","offer_id":43698728468722,"sku":"S131.1010-G030","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/steranijs-bowl-products.png?v=1665490033"},{"product_id":"kaapse-lange-peper-timiz","title":"Cape long pepper (timiz)","description":"\u003cp\u003e\u003cb\u003eThis Cape long (bush) pepper is a sharp, ripe pepper with a complex flavor. The catkins are much longer than the catkins of the Asian long pepper. \u003ctc\u003epeppers\u003c\/tc\u003e, on average about 10 cm long.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eCape long pepper (Piper capense) is a perennial, evergreen climbing plant with broad green leaves. In shrub form, it grows 2 to 4 meters tall. The inflorescence is spike-shaped. During the rainy season, the small flowers become hidden beneath the scales, under which the seeds are also trapped during the winter. They resemble willow catkins.\u003c\/p\u003e  \u003cp\u003eThe catkins contain round to oval seeds with a diameter of 2 mm. They are harvested whole in January, with the stalk attached, and are traded both fresh and dried. \u003cmeta charset=\"utf-8\"\u003e To distinguish this long pepper from the imported Indian long pepper \u003ctc\u003epeppers\u003c\/tc\u003e  (temist or farenji timiz) this native pepper is called abesha timiz, or simply timiz.,\u003c\/p\u003e  \u003cp\u003eThe Cape long pepper grows in a zone from West Africa to Ethiopia, and is also found in South Africa, hence the botanical name Piper capense. In southern Africa, it blooms The plant flowers from August to February and bears fruit from October to June. It can even bloom all year round if sufficient water is available. \u003c\/p\u003e  \u003cp\u003eIn Ethiopia, capense grows alongside the Piper. also the Piper umbellatum, originally from South America \u003ctc\u003epeppers\u003c\/tc\u003eOort. Timiz is very popular in Ethiopia, in contrast to the South American pepper, which is hardly collected, let alone eaten. Incidentally, they are very fond of the Asian long pepper there. \u003ctc\u003epeppers\u003c\/tc\u003e, which are usually sweeter, and are imported in large quantities.\u003c\/p\u003e  \u003cp\u003eMost timiz in Ethiopia comes from the Bonga rainforest. For the farmers in Bonga, it is almost impossible to grow the \u003ctc\u003epeppers\u003c\/tc\u003e to dry in the sun, which does happen elsewhere. Sun drying takes ten to twenty days, depending on the number of hours of sunshine. The quality of sun drying is usually variable, because the conditions are difficult to monitor. . Usually the \u003ctc\u003epeppers\u003c\/tc\u003e therefore, after she to be cleaned, on a bed of wood and bamboo laid, to above to be dried over an open fire. This drying process takes but a few days, and takes place in a more controlled manner. The sun-dried \u003ctc\u003epeppers\u003c\/tc\u003e They are highly prized for their fresher color and more complex aroma, but rare.\u003c\/p\u003e  \u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e  \u003ch4\u003e  \u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e  \u003c\/h4\u003e  \u003cp\u003eThis long pepper is not very hot. The first impression you get of this pepper is that of a smoky, camphor-bitter pepper, a bit like the African cubeb or Ashanti pepper. Gradually, you also taste notes of tobacco and resin. These are the main flavor components:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eα and β\u003cstrong\u003e-\u003c\/strong\u003epine, woody pine scent, like cumin, juniper and hemp,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esabinen, responsible for the woody, camphor-like flavor of black pepper, among others\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cem\u003egermacrene D, spicy woody\u003c\/em\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003e\u003cem\u003eα-cubeben, camphorous, like cubeb pepper,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eβ-caryophyllene, sweet, spicy and woody\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003esafrole, sasafras aroma, also present in cinnamon and nutmeg,\u003cbr\u003e\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003ch4\u003eCulinary use and preparation\u003c\/h4\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDue to its intense flavor, the pepper is rarely used in Ethiopia. in itself, but in the spice blends \u003cstrong\u003eberbere \u003c\/strong\u003eand \u003cstrong\u003emekelesha\u003c\/strong\u003e,  a mixture of timiz, cinnamon, cloves, black pepper, nutmeg, black onion seed and black cardamom. \u003c\/p\u003e  \u003cp\u003eThe simplest way to use long pepper is to cut or break the pepper into pieces and then mortar or grind these pieces, for example in a coffee grinder specifically designed for grinding spices.\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCape long pepper Pairs excellently with lamb, goat, fresh goat cheese (in combination with olive oil and green herbs), duck, game, and generally with dishes in which cinnamon, cloves, and nutmeg (ehuru) are (or can be) used. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peppercorns from the \u003cstrong\u003ePiper Cape \u003c\/strong\u003e\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eThe spikelets are attached to the fine, long stalk.\u003c\/li\u003e  \u003cli\u003eorigin: Ethiopia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eA\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eassortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (30 grams), stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebatch number **220283\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebest before \u003cmeta charset=\"utf-8\"\u003e  \u003cstrong\u003eNovember 2027 (11-2027)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eUse long pepper whole or broken. When grinding the pepper, grind it shortly before use, and store any excess in a well-sealed jar.\u003cbr\u003e  \u003c\/li\u003e  \u003cli\u003eWhole or broken pepper comes into its own best in stews, giving the pepper time to integrate.\u003c\/li\u003e  \u003c\/ul\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **221","offer_id":43828308410610,"sku":"P049.1010-0030","price":6.05,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308345074,"sku":"P049.1001-0030","price":5.7,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308377842,"sku":"P049.1001-0045","price":7.7,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308476146,"sku":"P049.1001-0060","price":9.7,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **221","offer_id":43828308508914,"sku":"P049.1003-0150","price":21.7,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **221","offer_id":43828308541682,"sku":"P049.1005-0300","price":42.95,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **221","offer_id":43828308443378,"sku":"P049.1010-G030","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/kaapse-lange-peper-wild-products.png?v=1669217170"},{"product_id":"kapulaga-witte-kardemom","title":"Kapulaga jawa - white cardamom","description":"\u003cp\u003e\u003cb\u003eUnique taste! \u003c\/b\u003e\u003cb\u003eD\u003c\/b\u003e\u003cstrong\u003ethis round cardamom or white cardamom (\u003cmeta charset=\"utf-8\"\u003e白豆蔻\u003cspan\u003e) \u003c\/span\u003eis considered the best substitute for green cardamom, the “queen of spices”, in terms of flavor profile. In Indonesia\u003cem\u003eë\u003c\/em\u003e This false cardamom 'kapulaga jawa' is even more widely used and better appreciated than the green 'true' cardamom. \u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eVery exclusive! Permanently reduced in price!\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThe round, cream-colored seed pods of the \u003cstrong\u003eWurfbainia compacta\u003c\/strong\u003e, also known as Amomum compactum, contain seeds with aromatic properties which are comparable to those of Green cardamom, albeit slightly less sharp. For connoisseurs, this white cardamom is not a substitute, but the ultimate.\u003c\/p\u003e  \u003cp\u003eThe plant  grows naturally in evergreen, tropical deciduous forest under humid, shady conditions, especially in hilly areas between 200 and 1,000 meters altitude. Our \u0026quot;\u003cem\u003eB\u003cmeta charset=\"utf-8\"\u003eái dòukòu 白豆蔻\u0026quot;\u003c\/em\u003e is being renovated in the \u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eChangbai Mountains\u003c\/b\u003e in northeastern China\u003cb\u003e. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe plant grows to a height of two to four meters and has a root system with rhizomes that strongly resembles that of the ginger plant. The growth habit is very compact; the leaves are lance-shaped with a pointed tip, 50-100 cm long and 10-15 cm wide. The plant flowers from the rhizome, that is to say, close to the ground. The fruits ripen six to eight weeks later.\u003c\/p\u003e  \u003cp\u003eThe White cardamom is harvested starting from the fourth year, at intervals of 35-45 days. In Java, it is harvested up to four times: twice during the wet season from January to July, and twice during the dry season from August to December. The fruits grow in clusters and are also harvested (cut) in clusters. Afterwards, the fruits are 'picked' one by one and laid out in the sun to dry.\u003c\/p\u003e  \u003cp\u003eThe first harvests are generally meager, but the yield increases over time.\u003c\/p\u003e  \u003cp\u003eThe clusters They consist of 5-18 seed pods, each 1-1.5 cm in diameter. They are downy and contain brown to black seeds enclosed in a whitish jelly (arylus). When ripe, the fruits are red-violet in color, with a white crown as a remnant of the flower. Due to drying, the seed pods turn a pale cr.\u003ci\u003eê\u003c\/i\u003emulticolored, like candlenut. The jelly dries out during the drying process. .\u003c\/p\u003e  \u003cp\u003eThe pod is relatively easy to 'crack'; small fruits are easiest to open, just like green cardamom, with a sharp knife. \u003c\/p\u003e  \u003cp\u003eWhite cardamom is often used in Indian cuisine because it has a slightly sweet taste. with tones of cinnamon and citrus. White cardamom works well with other spices such as coriander and cumin in curries or stews. It also pairs well with ginger, nuts, and coconut milk.\u003c\/p\u003e  \u003cp\u003eIn Indonesian cuisine, white cardamom is a familiar sight, used in traditional Indonesian dishes such as rendang, opor, gulai, or curry. The fragrant and strong aroma of 'kapulaga putih' elevates these dishes to an even higher level. Used to green cardamom? Use sparingly (it takes some getting used to).\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eWhite cardamom powder? No\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWhite cardamom powder is becoming \u003cspan\u003enot obtained from this white cardamom, but from green cardamom. To obtain the pale tint, the cardamom is treated with a bleaching solution of \u003c\/span\u003epotassium metabisulfite and hydrogen peroxide. Traditionally happened these turned out to be in a solution of Soap nuts. \u003cbr\u003e\u003cbr\u003eDue to the bleaching process, the cardamom loses its eucalyptus aroma, a desired effect (!) which is why this powder is widely used in bakeries and pastry shops. That is the essential difference between bleached white cardamom powder and ground white cardamom.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWhite cardamom is less sharp but spicier than 'true' green cardamom, allowing its flavor profile, which is very similar to green cardamom, to come into its own better. The aromas are found mainly in the seeds.\u003cbr\u003e\u003cbr\u003eThe main flavor components are:\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003e1,8 cineol (up to 70%), camphor\/eucalyptus, mint, refreshing,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003e\u0026amp;beta-pinene (16%), camphoraceous, woody, cedar apple,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003e\u0026amp;alpha-pinene (4%), warm, citron, sharp, like nutmeg\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003e\u0026amp;alpha;-terpineol (5%), smoky cedar apple, as in lapsan souchon tea,\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003ehumulene (3%), cannabis flavour, also present in sage and mint.\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eUsage\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThe dried fruits are cut open so that only the seeds can be used. As used in \u003cem\u003ecity ​​rice\u003c\/em\u003e or Khao buri, a Thai so-called massaman curry, but also in other curries. The seed pod is often crushed before use in curries and, just like bay leaf or cloves, is removed after preparation.\u003c\/p\u003e  \u003cp\u003eIn Vietnam, white cardamom is used in beef pho. In Indonesia, for example, in the Balinese lamb stew dish kambing mekuah or in es teh kapulaga (spicy creamy iced milk with kapulaga).\u003c\/p\u003e  \u003cp\u003eIn Southeast Asia, an extract of this cardamom is available that is used as a substitute for vanilla in ice cream, whipped cream, and custard. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% dried fruit \u003cstrong\u003eWurfbainia compacta\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eOrigin: North China (conventional cultivation)\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eA\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eassortment\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003eavailable in glass (20 grams), stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e  \u003cul class=\"ul1\"\u003e  \u003cli class=\"li2\"\u003e\u003cspan class=\"s1\"\u003ebatch number HU570389\u003c\/span\u003e\u003c\/li\u003e  \u003cli class=\"li2\"\u003e  \u003cspan class=\"s1\"\u003ebest before \u003cmeta charset=\"utf-8\"\u003e  \u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e  \u003cb\u003eAugust 2028 (08-2028)\u003c\/b\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"20 grams - glass jar - batch no. **HU570389","offer_id":47343850586442,"sku":"S118.1010-0020","price":5.25,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **HU570389","offer_id":47343850619210,"sku":"S118.1001-0030","price":4.35,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **HU570389","offer_id":47343850651978,"sku":"S118.1001-0045","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"75 grams - ziplock stand-up bag (transparent) - batch no. **HU570389","offer_id":47343850684746,"sku":"S118.1001-0060","price":7.4,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (lightproof) - batch no. **HU570389","offer_id":47343850717514,"sku":"S118.1003-0150","price":16.55,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **HU570389","offer_id":47351241081162,"sku":"S118.1005-0300","price":31.3,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **HU570389","offer_id":53580254249290,"sku":"S118.1005-0500","price":94.25,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (20 grams) in gift box - batch no. **HU570389","offer_id":47343850783050,"sku":"S118.1010-G045","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/witte-kardemom-bowl-thickbox.png?v=1765639934"},{"product_id":"canola-peper","title":"Canelo pepper (pepe canelo)","description":"\u003cp\u003e\u003cstrong\u003eThis Chilean pepper The variety named pepe canelo, or simply canelo, is closely related to Tasmanian mountain pepper and has similar culinary credentials. \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe Tasmanian pepper was formerly classified in the plant genus Drymis, just like the pepe canelo, nowadays to the genus Tasmannia.\u003c\/p\u003e  \u003cp\u003eThe canelo is an evergreen shrub or a cone-shaped tree, depending on the conditions, and is found in Chile and Argentina. In drier areas, it will be a shrub 3 to 5 meters tall, while in the rainy, cold southern regions, it grows as a tree and reaches a height of 25-30 meters.\u003c\/p\u003e  \u003cp\u003eThe leaves, like the bark, are aromatic. They have smooth edges and are often blue-green on the underside. The solitary, stalked flowers are arranged in clusters along the stem. Each ivory-white flower can be up to four centimeters in diameter, with a variable number of petals (four to twenty). The numerous stamens surround four or more free carpels, which develop into blue fleshy berries called pepe canelo. which are likely spread by birds.\u003c\/p\u003e  \u003cp\u003eThe tree is usually planted at places of sacrifice, called rehues. For the Mapuche, the canelo symbolizes the cosmic axis; its roots go deep into the earth towards the underworld. Beneath the roots, all weapons and differences are removed; therefore, only the truth can be spoken under the tree. The branches of the canelo are said to grow from the trunk in four cross-shaped units, thereby symbolizing peace.\u003c\/p\u003e  \u003cp\u003eYou think \u003cstrong\u003e\u003cem\u003eMapuche\u003c\/em\u003e\u003c\/strong\u003e,  That sounds familiar. Certainly, our brand also comes from the Mapuche; in fact, that is their trademark!\u003c\/p\u003e  \u003cp\u003eAll parts of the plant are edible, including the bark and leaves. The fruit, known as pepe canelo or canelo pepper, is a delicacy. The fruit, a small berry, initially tastes sweet and fruity, reminiscent of cinnamon—hence the name—but after a short time develops a sharpness that, like sanshol, gently numbs. The substance responsible for this is polygodial, a sesquiterpene dialdehyde also present in Tasmannia fruits, and drimenol.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCanelo is rarely used fresh; it is dried to best preserve the aroma. The dried berries are used in both sweet and savory recipes. They pair well with red meat, game, and stews, and combine well with exotic fruits such as pineapple, mango, or papaya, and even with chocolate.\u003c\/p\u003e  \u003cp\u003eJust like with others \u003ctc\u003epeppers\u003c\/tc\u003eWith the canelo pepper, it is not advisable to let it simmer for too long, as the aromas will dissipate. Add the pepper at most ten minutes before the end, crushed or finely chopped.\u003c\/p\u003e  \u003cp\u003eIt is wise to be careful with the dosage, especially when freshly ground pepper is sprinkled over food.\u003c\/p\u003e  \u003cp\u003eTry adding a few grains to your gin or gin cocktail; preferably let them soak in some gin beforehand.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAmong the aromatic components, you will find many that are also found in black pepper, with the exception of safrole, which provides the unmistakable cinnamon accent to which the plant owes its popular name. In canelo, just like in Tasmanian pepper, you taste myrtle and nutmeg, but also juniper, with which it combines well.\u003c\/p\u003e  \u003cul\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ealpha-pinene (11%)\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ebeta-pinene (17.4%)\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ebeta-caryophyllene, also occurring in oregano, clove, lavender and hemp, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ebicyclogermacen-D (4.4%), responsible for the wood scent,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003elimonene (5%), with the characteristic citrus scent, and\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ealpha-phellandrene (approx. 2%), also known as eucalyptus\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFeatures:\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% fruits of the \u003cstrong\u003eDrymis winteri\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Patagonia, Chile\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003eavailable in glass (60 grams), stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cspan class=\"s2\"\u003eg\u003c\/span\u003e\u003cspan class=\"s2\"\u003elarger quantities than shown on request\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebatch number **220238\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eSeptember 2027 (09-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **347","offer_id":49651615072586,"sku":"F031.1010-0030","price":10.2,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **347","offer_id":49651615105354,"sku":"F031.1001-0030","price":9.85,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up pouch (transparent) - batch no. **347","offer_id":49651615138122,"sku":"F031.1001-0045","price":13.3,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **347","offer_id":49651615170890,"sku":"F031.1001-0060","price":16.75,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **347","offer_id":49651615236426,"sku":"F031.1001-0150","price":37.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/depeperwinkel-canelo-thickbox.png?v=1737906932"},{"product_id":"cubebpeper-staartpeper-wild","title":"Cubeb pepper wild picking","description":"\u003cp\u003e\u003cb\u003eThe Indonesian cubeb is called the 'true cubeb' and originates from the island of Java. It is called a tail or stalk pepper because of the 'tail' on the pepper. Cubeb pepper is spicy, with a slightly bitter undertone, and is not as hot as black pepper.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThis cubeb is wild-harvested, naturally free from pesticides.\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe cubeb pepper occurs naturally in humid tropical forests and mangrove forests. Originally from Java, it is nowadays also cultivated on the island of Sumatra, and outside Indonesia in Sri Lanka, India, Sierra Leone, and Congo, among others. This wild, unsprayed cubeb, just like our cultivated cubeb, originates from the island of Java.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eTraditionally, cubeb pepper has been used in Arab cuisine, which is why it sometimes appears in Ras el Hanout. In the Middle Ages, cubeb pepper was a beloved but exclusive spice in Europe. The use of cubeb in European cuisine came to an end in the 17th century, possibly because the Chinese used it to ward off demons, but more likely due to the strong rise of other \u003ctc\u003epeppers\u003c\/tc\u003e.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe name cubeb is derived from the Javanese kukumus, a word that was already used in Greek in the 4th century as 'kokamon' and shows that trade with the Javanese was conducted early on, as the Piper cuceba was found only there at that time.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe dried fruits are grey-brown and have a pleasant aroma. They are not very sharp and have a warm aroma in which you can recognize allspice and also nutmeg.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eThe 'tail' is an unusual outgrowth of the fruit wall (pericarp) that resembles a stalk or twig, but is not one. When the fruits are fully grown but still green and unripe, they are picked tail and all, hence the name tail pepper.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTaste and smell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eCubeb pepper is a true pepper, but differs clearly from black pepper in terms of taste and heat. The heat is lower anyway, but apart from the camphoraceous \u003ctc\u003epeppers\u003c\/tc\u003ebut you clearly taste nutmeg in cubeb pepper. Moreover, cubeb pepper has a slightly bitter undertone, unlike the \u003ca href=\"ashanti-peper-staartpeper\" title=\"ashantipeper\"\u003eAfrican cubeb pepper or ashanti pepper\u003c\/a\u003e (Piper Guinean).\u003c\/p\u003e  \u003cp\u003eThis wild cubeb is particularly aromatic.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eIn Indonesian cuisine, with meat and vegetables, possibly as a substitute for allspice (and nutmeg), for example in sausages. Cubeb is at its best when simmered for a longer period, such as in stews and soups. Cubeb is also used in pepernoten, although for this purpose—just as in other sweet dishes—the less bitter African cubeb is preferred. Cubeb is used in gin, among other things. \u003c\/p\u003e  \u003cp\u003eCubeb, just like black pepper, is used whole, crushed, or ground, always including the tails.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peppercorns from Piper cubeba\u003c\/li\u003e  \u003cli\u003eorigin: Java, Indonesia\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003eavailable in glass (45 grams) and stand-up pouch (various weight classes) \u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e  \u003cspan class=\"s2\"\u003eg\u003c\/span\u003e\u003cspan class=\"s2\"\u003elarger quantities than shown on request\u003c\/span\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003ebatch number **220238\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eOctober 2027 (10-2027)\u003c\/strong\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e  \u003c\/p\u003e  \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **326","offer_id":49712146415946,"sku":"P033.1010-0045","price":6.1,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146448714,"sku":"P033.1001-0030","price":4.25,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146481482,"sku":"P033.1001-0045","price":5.75,"currency_code":"EUR","in_stock":true},{"title":"60 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146514250,"sku":"P033.1001-0060","price":6.1,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **326","offer_id":49712146547018,"sku":"P033.1003-0150","price":16.2,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **326","offer_id":49712146579786,"sku":"P033.1005-0300","price":32.0,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **326","offer_id":49712146612554,"sku":"P033.1010-G045","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/products\/cubeb-bowl-products.png?v=1763987843"},{"product_id":"macmat-bes","title":"Mac mat (Mắc Mật)","description":"\u003cp\u003e\u003cb\u003eIn Vietnam, the fruit of the Clausena Indica mắc mật (mac mat), literally 'ant fruit'. The is a alone a wild plant of which both the (fresh) leaves and the (dried) fruits are used as a flavoring. \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e\u003cb\u003eNew! Macmat. Still in limited quantities though :-)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe Clausena Indica, or wild wampi, is, like the Szechuan plants, a member of the Rutaceae family and related to Citrus. In Vietnam, this tree grows in the limestone mountains in the northwest. Cao Bằng and Lạng Sơn. The fruits and leaves have traditionally been used as medicine and spice by the ethnic minority groups living there, the Tày and Nùng. The pickers are mainly Tày, like the pickers of our mac mat from Lạng Sơn.\u003c\/p\u003e  \u003cp\u003eThe inflorescence of the mac mat is panicle-shaped. The flowers are greenish-white, about 6-8 mm long. The fruits are almost spherical berries, pink or cream-colored, 1-2 cm long. They contain a lot of flesh and a single seed. Naturally, they are at their tastiest when fresh. However, they are only available for a short time and only at the local markets in and around Cao Bằng. Moreover, the tree bears fruit only once a year, and the picking season is limited to the months of June and July, when they are only available. Many leaves and fruits are therefore dried in the open air.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTaste and smell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eMuc mit has a distinctive aroma, the taste is light\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTaste and smell\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eMuc mut has a distinctive aroma; the taste is slightly spicy, slightly sweet, with a tartness comparable to sumac. Mắc mật khô, the dried fruit also has bitter notes.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eWhen you place them in water briefly—about five minutes—you can easily crush the fruit—with or without the seed—to then grind it into a fine paste with a mortar, just like you do with tamarind. The flesh has a more refined taste than the seed, but makes up only a small part of the fruit. \u003c\/p\u003e  \u003cp\u003eYou can also grind the whole fruits without soaking them first. Dry ground mac mat is called bột mắc mật.\u003c\/p\u003e  \u003cp\u003eIn Vietnamese cuisine, the berries are added whole to pickled bamboo shoots, to marinades for pork, duck, and chicken—whether roasted or stewed—and incorporated into sausage. They are sometimes used in place of allspice or nutmeg. Also, try the berries in a Vietnamese beef soup (Pho vang)—leave them whole and let them simmer nicely in the broth.\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003eNeem Chẩm chéo, a paste used as a dipping sauce for meat and bamboo shoots. The paste is made from equal parts \u003cb\u003emắc mật\u003c\/b\u003e, \u003cstrong\u003emắc khén\u003c\/strong\u003e,  dried \u003cstrong\u003eChile\u003c\/strong\u003e, \u003cstrong\u003egarlic \u003c\/strong\u003eand\u003cstrong\u003e ginger\u003c\/strong\u003e,  sometimes also cardamom. The dry ingredients are roasted, after which the remaining ingredients are added, and finally some – not too much – water.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003e100% peppercorns from Clausena Indica\u003c\/li\u003e  \u003cli\u003eforaging!\u003c\/li\u003e  \u003cli\u003eorigin: Lang Son, Vietnam\u003c\/li\u003e  \u003cli\u003eavailable in our store since February 2, 2026\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eavailable in glass and stand-up pouch (no test tubes)\u003c\/li\u003e  \u003cli\u003eLarger quantities on request\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGift packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eThe jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.\u003c\/li\u003e  \u003cli\u003eFor an overview of our gift packaging, please refer to the section.  \u003ca href=\"https:\/\/www.foodandspices.nl\/index.php?route=product\/category\u0026amp;path=94n\"\u003egift packaging \u003c\/a\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eGeneral advice\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cli\u003eStore Mac Mat in a dark, dry, and cool place.\u003c\/li\u003e  \u003cli\u003ebest before \u003cstrong\u003eJanuary 2028 (01-2028)\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eThe expiration date is an indication.\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp class=\"p1\"\u003e\u003cb\u003eBatch number MF600422\u003c\/b\u003e\u003c\/p\u003e  \u003cp class=\"p1\"\u003eThe batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.\u003c\/p\u003e  \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"depeperwinkel","offers":[{"title":"45 grams - glass jar - batch no. **600422","offer_id":53435087716682,"sku":"S134.1010-0045","price":6.7,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up bag (transparent) - batch no. **600422","offer_id":53435087749450,"sku":"P033.1001-0030","price":4.7,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up bag (transparent) - batch no. **600422","offer_id":53435087782218,"sku":"S134-1000-0045","price":6.35,"currency_code":"EUR","in_stock":true},{"title":"75 grams - ziplock stand-up bag (transparent) - batch no. **600422","offer_id":53435087814986,"sku":"S134-1002-0075","price":9.15,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **600422","offer_id":53435087847754,"sku":"S134-1003-0150","price":17.9,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **600422","offer_id":53435087880522,"sku":"S134-1005-0300","price":35.4,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (45 grams) in gift box - batch no. **600422","offer_id":53435087913290,"sku":"S134-1010-G045","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/macmat-bowl-thickbox-ourfood.png?v=1770721214"},{"product_id":"oregano-mexicaans","title":"Mexican oregano","description":"\u003cp\u003e\u003cstrong\u003eNew! We give you the opportunity to get acquainted with this original Mexican oregano grown in Mexico, without buds, because people in Mexico don't really like those. \u003cmeta charset=\"utf-8\"\u003eThis 'oregano' is not related to our European oregano. \u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eMexican oregano is, among other things, an ingredient in our chipotle adobo.\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eNew harvest!\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eThe leaves grow on Lippia graveolens, a perennial shrub that can reach a height of 3.5 meters. This plant flowers in rainy areas but is drought-tolerant. \u003c\/p\u003e  \u003cp\u003eThe plant is native to the Sonora and Chahuahua deserts, which extending from Arizona to Texas, and is one of only two native herbs still used in the United States (the other is California laurel). \u003cmeta charset=\"utf-8\"\u003eDue to the dry conditions and the salty air, the oregano picked there is the most flavorful and pungent oregano in the world.\u003c\/p\u003e  \u003cp\u003eMexican oregano has been included in the American under the name 'desert oregano'. \u003cstrong\u003eArk of taste\u003c\/strong\u003e.  The Seri or Comca'ac Indians harvest the herb that grows wild in the desert. They carefully strip the leaves from the plant so that it can continue to grow. The intention is to preserve the growth of Lippia graveolens in its original habitat. Our Mexican oregano is grown.\u003c\/p\u003e  \u003cp\u003eThe leaves contain essential oil of approximately the same composition as oregano, hence the name. The leaves are elongated, with a blunt end, and slightly hairy. Mexican oregano is more fragrant but less sweet than the leaves of European oregano, and has citrus and licorice notes with a hint of mint. The citrus flavor is easy to explain; the plant is related to lemon verbena.\u003c\/p\u003e  \u003cp\u003eMexican oregano is not the only herb in the Lippia genus; take koseret, Lippia abbysinicus, also known as Ethiopian basil, indispensable in Ethiopian cuisine, (yet) not available in our store. \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eScent and taste\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eThe main flavor components of Mexican oregano are:\u003c\/p\u003e  \u003cul\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eβ-phellandrene: mint, turpentine,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ecarvacrol, camphor and thyme,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003e1,8-cineole, eucalyptol, the refreshing taste of myrtle (and eucalyptus oil),\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ep-cymene: fresh, spicy, woody, citrus, as in cumin, oregano and coriander,\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eβ-caryophyllene, a flavor between clove and turpentine.\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003ethymol, the determinant of thyme's scent.\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eα-humulene, woody, as in hops (humulus lupulus),\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eβ-caryophyllene, sweet, spicy and woody\u003c\/em\u003e\u003c\/li\u003e  \u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eβ-bisaboline, citrus, fruity and woody\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003eThe taste and aroma of European oregano are determined by carvacrol (spicy and bitter), thymol (thyme), myrcene, and sabinene. The latter are responsible for the respective \u003ctc\u003epepper\u003c\/tc\u003eRich and sweet notes.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eUsage\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eJoint Add this dried oregano only at the last moment. The best time to add dried herbs is at most ten minutes before the end of cooking. That is sufficient for the leaves to reabsorb moisture and transfer the flavor to the dish.\u003c\/p\u003e  \u003cp\u003eDid you know that the flavor of these dried herbs comes out best when you let the herbs absorb moisture in oil for a while, so that they can transfer their flavor to the oil? Then cook with this aromatic oil.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFeatures:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cul\u003e  \u003cli\u003e100% dried leaf of the \u003cstrong\u003eLippia graveolens\u003c\/strong\u003e  \u003c\/li\u003e  \u003cli\u003eorigin: Mexico\u003c\/li\u003e  \u003c\/ul\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eAssortment\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cul\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003eavailable in glass (30 grams) and stand-up pouch (various weight classes)\u003c\/span\u003e\u003c\/li\u003e  \u003cli\u003e\u003cspan class=\"s2\"\u003elarger quantities than shown on request\u003c\/span\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cb\u003eSave\u003c\/b\u003e\u003c\/p\u003e  \u003cul\u003e  \u003cul\u003e  \u003cli\u003ebatch number MA650467\u003c\/li\u003e  \u003cli\u003ebest before \u003cb\u003eDecember 2028 (12-2028)\u003c\/b\u003e  \u003c\/li\u003e  \u003c\/ul\u003e  \u003c\/ul\u003e","brand":"depeperwinkel","offers":[{"title":"30 grams - glass jar - batch no. **MA650467","offer_id":61822406590794,"sku":"H020.1010-0030","price":3.45,"currency_code":"EUR","in_stock":true},{"title":"30 grams - ziplock stand-up pouch (transparent) - batch no. **MA650467","offer_id":61822406623562,"sku":"H020.1002-0030","price":3.1,"currency_code":"EUR","in_stock":true},{"title":"45 grams - ziplock stand-up pouch (transparent) - batch no. **MA650467","offer_id":61822406656330,"sku":"H020.1002-0045","price":4.2,"currency_code":"EUR","in_stock":true},{"title":"150 grams - ziplock stand-up bag (transparent) - batch no. **MA650467","offer_id":61822406689098,"sku":"H020.1003-0150","price":11.8,"currency_code":"EUR","in_stock":true},{"title":"300 grams - ziplock stand-up bag (lightproof) - batch no. **MA650467","offer_id":61822406721866,"sku":"H020.1005-0300","price":22.3,"currency_code":"EUR","in_stock":true},{"title":"500 grams - ziplock stand-up bag (lightproof) - batch no. **MA650467","offer_id":61822406754634,"sku":"H020.1005-0500","price":35.5,"currency_code":"EUR","in_stock":true},{"title":"Glass jar (30 grams) in gift box - batch no. **MA650467","offer_id":61822406787402,"sku":"H020.1010-G030","price":4.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/files\/mex-oregano-bowl-thickbox-depeperwinkel.png?v=1778670914"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/4981\/0418\/collections\/veggies-and-tomahawk-thickbox-peperwinkel.png?v=1786699420","url":"https:\/\/www.depeperwinkel.nl\/en\/collections\/klaar-voor-een-nieuwe-uitdaging.oembed","provider":"depeperwinkel","version":"1.0","type":"link"}