The flavour-contributing constituents of a spice are primarily the essential oils. They are volatile, formed in the oil cells and stored in the plant tissue.

The content of essential oil is usually decisive for the judgement and defines the necessary amount of spice used for the flavouring.


Three factors are decisive for the production of high quality mixtures:

  • Prime raw spices with high purity and high essential oil content
  • Milling by means of the aroma-safe method under nitrogen cooling for complete retention of the essential oils
  • Short storage periods and aroma-protective packing to minimise the loss of essential oils

By virtue of our most modern milling under nitrogen cooling and many years' experience in buying, handling and storing spices, we are able to offer the finest spice mixtures.

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