{"title":"Bake","description":"\u003ch2\u003eBaking ingredients from the oil mill: organic nut flour, sugar and kernels\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBaking ingredients\u003c\/strong\u003e are everything that goes into making dough, fillings, and toppings – in addition to flour and sugar, this also includes nuts, shredded coconut, and sprinkles. This category contains organic baking ingredients from the Ölmühle Solling, many of which are obtained directly from their oil pressing process. Use them to bake almond cookies, walnut bread, or coconut macaroons, or add a nutty boost to porridge, pancakes, and smoothies.\u003c\/p\u003e\n\u003ch2\u003eWhat remains from oil pressing: almond flour and peanut powder\u003c\/h2\u003e\n\u003cp\u003eWhen nuts are cold-pressed, the oil is extracted, leaving behind a solid press cake. This still contains some of the fat and the majority of the protein. Finely ground, it becomes a nut flour, which is commercially known as \"partially defatted.\"\u003c\/p\u003e\n\u003ch3\u003ePartially defatted almond flour\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/mandelmehl-teilentoelt\"\u003epartially defatted almond flour\u003c\/a\u003e comes from the cold-pressing of almond oil in Boffzen; unroasted sweet almonds from Spain or Sicily are processed. It has a mild almond flavor and is drier than ground almonds. Because almond flour binds differently than wheat flour and absorbs more moisture, it is best to start by replacing a portion of the wheat flour in your recipe and adding a little more liquid. It excels in cookies, sponge cakes, pancakes, and porridge, and acts as a thickening agent in soups.\u003c\/p\u003e\n\u003ch3\u003ePeanut butter powder\u003c\/h3\u003e\n\u003cp\u003eFor the \u003ca href=\"\/en\/products\/erdnussbutter-pulver-bio\"\u003eorganic peanut butter powder\u003c\/a\u003e, the press cake from the peanut oil extraction is briefly roasted at about 160 °C and finely ground, without added sugar or salt. You can whisk it with water or milk in a minute to make peanut butter; in its dry form, it is perfect for pastries, smoothies, porridge, or curries.\u003c\/p\u003e\n\u003ch2\u003eSweetness and crunch: coconut blossom sugar, shredded coconut, and nuts\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/kokosbluetenzucker\"\u003eCoconut blossom sugar\u003c\/a\u003e is obtained from the nectar of the coconut palm blossom. Small farmers on Java harvest it daily and boil it down on the same day; the result is an unrefined sugar with notes of caramel, malt, and roasted nuts. It replaces white sugar at a one-to-one ratio and gives sponge cakes, banana bread, and coffee a darker note. The \u003ca href=\"\/en\/products\/kokosraspel-bio\"\u003eorganic shredded coconut\u003c\/a\u003e is gently dried at about 80 °C; it is unsulfured, unbleached, and unsweetened – meaning you control the sweetness yourself. For liquid applications, there is the \u003ca href=\"\/en\/products\/bio-kokosmilch-naturland\"\u003eorganic coconut milk\u003c\/a\u003e from the Naturland Fair project Serendipol in Sri Lanka: 73% coconut extract, creamy and fruity-nutty, perfect for desserts and rice pudding, as well as for curry and pumpkin soup.\u003c\/p\u003e\n\u003cp\u003eIn addition, there are four natural organic nuts in screw-top jars: \u003ca href=\"\/en\/products\/paranuesse-naturbelassen\"\u003eBrazil nuts\u003c\/a\u003e with a creamy, mild, slightly bitter note, walnut halves, whole \u003ca href=\"\/en\/products\/mandeln-naturbelassen\"\u003ealmonds with skin\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/cashewkerne-naturbelassen\"\u003ecashew kernels\u003c\/a\u003e. All are unroasted and unsalted. The walnuts and cashews are of raw food quality. Almonds only become truly aromatic when roasted in a dry pan or the oven.\u003c\/p\u003e\n\u003ch2\u003eÖlmühle Solling as the producer\u003c\/h2\u003e\n\u003cp\u003eAll baking ingredients in this category come from the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e in Boffzen. The oil mill presses almond and peanut oil, among others, and the resulting press cake is further processed into almond flour and peanut powder. Nuts, shredded coconut, coconut milk, and coconut blossom sugar are also available through the oil mill in organic quality: the almonds come from EU agriculture, the coconut blossom sugar from small farmers on Java, the shredded coconut from freshly harvested coconuts, and the coconut milk from Sri Lanka.\u003c\/p\u003e\n\u003ch2\u003eWhat to bake with them\u003c\/h2\u003e\n\u003cp\u003eA quick sponge cake gains depth if you replace a quarter of the flour with almond flour and the sugar with coconut blossom sugar. For coconut macaroons, whip egg whites with sugar until stiff and fold in the shredded coconut. Roughly chopped walnuts belong in walnut bread, roasted almonds in Christmas cookies, and chopped Brazil nuts work well in chocolate cake. Stir the peanut powder directly into cookie dough or mix it with oats and honey to make energy balls. Use chopped walnuts for a moist carrot cake, and sprinkle a few shredded coconut flakes over banana bread before baking so they turn golden brown in the oven. And on Sunday mornings, add a spoonful of almond flour and a few cashews to your porridge. Soaked and pureed, cashews also become a creamy base for soups and dips.\u003c\/p\u003e\n\u003ch2\u003eBuying guide and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAlmond flour or ground almonds:\u003c\/strong\u003e Partially defatted almond flour is finer and lower in fat, while ground almonds are moister. Both work in cakes, but the flour is particularly suitable for cookies and pancakes.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eReplacing sugar:\u003c\/strong\u003e Coconut blossom sugar replaces household sugar at a one-to-one ratio, but has a more caramel-like flavor.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStoring nuts:\u003c\/strong\u003e Store in a screw-top jar in a cool, dry, and dark place; use opened jars promptly, as nut fats can go rancid over time.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFlour and shredded coconut:\u003c\/strong\u003e Seal light-protected bags tightly or transfer the contents to a tin.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRaw or roasted:\u003c\/strong\u003e The nuts come unroasted and unsalted; you can roast them yourself shortly before baking to bring out their strongest aroma.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore from Cooking \u0026amp; Enjoyment\u003c\/h2\u003e\n\u003cp\u003eBaking is part of our \u003ca href=\"\/en\/collections\/kategorie-kochen-geniessen\"\u003eCooking \u0026amp; Enjoyment\u003c\/a\u003e category. Blends with Siberian cedar nuts, cedar flakes, and other nuts for snacking can be found under \u003ca href=\"\/en\/collections\/kategorie-nuesse-kerne-samen\"\u003eNuts, Kernels \u0026amp; Seeds\u003c\/a\u003e. And if you're looking for something savory after baking, check out \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e for the perfect addition to a cheese platter.\u003c\/p\u003e\n\u003ch2\u003eOrder baking ingredients online\u003c\/h2\u003e\n\u003cp\u003eWhether almond flour for Christmas cookies or shredded coconut for macaroons: at Leni \u0026amp; Hans, you can order organic baking ingredients online and receive your package within 1–3 days.\u003c\/p\u003e","products":[{"product_id":"mandelmehl-teilentoelt","title":"Almond flour, partially defatted","description":"\u003ch2\u003eÖlmühle Solling partially defatted almond flour. Organic nut flour from the press cake of cold-pressed sweet almonds – fine, light, and perfect for baking and cooking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling partially defatted almond flour\u003c\/strong\u003e is an organic nut flour made from the ground press cake of unroasted sweet almonds. It is produced during the cold pressing of almond oil at the Ölmühle Solling in Boffzen on the Weser. The light-protected, resealable bag contains 500 g, with organic almond flour as the sole ingredient.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePartially defatted almond flour from Ölmühle Solling\u003c\/strong\u003e is something different from ground almonds, even though both come from the same nut. Ground almonds are whole kernels that have been crushed, retaining their full fat content. For this flour, the almonds are first pressed in an oil press. The oil flows out, leaving behind a solid cake of fiber, protein, and a remainder of oil. The mill then grinds this press cake into a fine flour. \"Partially defatted\" means that a large portion of the fat has already been removed; according to the product page, about 10 g of oil remain per 100 g. As a result, the flour behaves differently in dough than ground almonds do, while still providing the taste of almonds. In this way, what remains from the oil pressing process becomes a standalone baking ingredient.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe flour has a mild almond taste without the sweetness of marzipan. Because the almonds are not roasted before pressing, the flavor profile remains light and subtle. In dough, it is less noticeable than in a cream or muesli, where you can taste the almond quite clearly.\u003c\/p\u003e\n\n\u003cp\u003eIn cakes, the flour provides a nutty undertone without becoming overpowering. If you prefer an intense roasted almond flavor, briefly toast the flour in a dry pan until fragrant.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the flour is suitable for baked goods and cookies, muesli, desserts, sauces, ice cream, pancakes, and soups. When baking, you can replace 10 to 20 percent of the regular flour with it. The almond flour requires more liquid and an additional binding agent, such as egg or ground psyllium husks. So, plan for a little extra milk or water.\u003c\/p\u003e\n\n\u003cp\u003eIt is well-suited for shortcrust pastry, muffins, waffles, and pancakes. Two tablespoons in porridge or yogurt make breakfast creamier. In sauces and soups, it acts as a light thickener and adds a fine nutty note, for instance in cauliflower soup. It also adds creaminess to homemade ice cream. For pancakes, stir two to three tablespoons into your usual batter and let it swell for a few minutes before putting it into the pan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Replace one-fifth of the flour in your favorite oatmeal cookie recipe with almond flour and add an extra tablespoon of milk. The cookies will be crumblier and have a subtle almond flavor.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the almonds for this flour come from Spain or Sicily. The organic logo indicates EU agriculture and the control body DE-ÖKO-039. In Boffzen, the unroasted sweet almonds are cold-pressed into almond oil using small spindle presses. What remains in the machine after pressing is the raw material for this flour.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the factsheet, Ölmühle Solling offers 18 types of flour and seeds. Almond flour demonstrates well how oil and flour are connected at the mill: both are created in the same production process. The mill was founded in 1996 by Gudrun and Werner Baensch; today, their children run the company.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis flour is for you if you enjoy baking with new ingredients and want to modify recipes with a nutty touch. It contains tree nuts (almond). According to the manufacturer, it may contain traces of gluten-containing grains. Store the bag well-sealed, in a cool and dark place, but outside the refrigerator. Once opened, the manufacturer recommends using it within six to eight weeks. Whole kernels are available as \u003ca href=\"\/en\/products\/mandeln-naturbelassen\"\u003enatural almonds\u003c\/a\u003e; \u003ca href=\"\/en\/products\/kokosbluetenzucker\"\u003ecoconut blossom sugar\u003c\/a\u003e is suitable for sweetening. You can find everything else on our page about \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The almond flour is not suitable as a one-to-one replacement for wheat flour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fine organic almond flour from our own oil pressing – for cookies, pancakes, porridge, and creamy soups.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"500 g","offer_id":57548314902860,"sku":"031SOL0001","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mandelmehl-teilentoelt.png?v=1778855551"},{"product_id":"kokosbluetenzucker","title":"Coconut blossom sugar","description":"\u003ch2\u003eÖlmühle Solling Coconut Blossom Sugar. Organic brown sugar from the nectar of the coconut palm – caramel-like, malty, and with light roasted notes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Coconut Blossom Sugar\u003c\/strong\u003e is a natural, unrefined organic sugar from the blossom nectar of the coconut palm. It comes from small-scale farmers on Java in Indonesia and reaches us via the Ölmühle Solling in Boffzen on the Weser. Content 350 g, the only ingredient is organic coconut blossom sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoconut blossom sugar from Ölmühle Solling\u003c\/strong\u003e has nothing to do with the flesh of the coconut. It is produced higher up on the palm, on the flower stalks. When a flower stalk is scored, a sweet nectar emerges. The farmers collect this sap, boil it down until it thickens, and let it crystallize. The result is a granular, brown sugar. According to the manufacturer, it is not refined afterwards; it remains exactly as it comes out of the vat. That is why it has its own color and distinct flavor, quite different from white table sugar. Incidentally, it barely tastes like coconut, but rather like caramel. In many Southeast Asian countries, this type of palm sugar has long been a common kitchen ingredient, and more and more people here are discovering it for pastries and drinks.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the sugar has a caramel-like sweetness with malty and light roasted notes. Try a few crystals pure from the tip of your finger: first comes the sweetness, then a warm tone like light caramel, and finally a hint of malt.\u003c\/p\u003e\n\n\u003cp\u003eThis depth of flavor makes the difference. It goes wonderfully in coffee and cocoa, and just as well in pastries with cinnamon, nuts, or chocolate. A plum cake with crumble topping also gets a darker, spicier note from it. Anyone looking for a completely neutral sugar, perhaps for a delicate lemon sorbet, will find the caramel tone too strong. In that case, white sugar is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, it replaces conventional sugar in a one-to-one ratio. You can therefore add it directly to your usual recipes. It fits in muesli and yogurt, in coffee, tea, smoothies, and homemade lemonade. When baking, it adds a slight caramel note to banana bread, oat cookies, apple cake, or brownies.\u003c\/p\u003e\n\n\u003cp\u003eIt also has its place in savory cooking. The manufacturer mentions Asian and oriental dishes. A pinch rounds off a Thai curry, a peanut sauce, or a marinade for chicken. In dressings, it balances the acidity of lime or vinegar. For a quick dressing, stir together lime juice, soy sauce, a teaspoon of the brown sugar, and a little oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sprinkle a thin layer of the sugar over rice pudding or crème brûlée and caramelize it briefly with a torch. The caramel crust tastes of malt and roasting.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the sugar comes from small-scale farmers on the Indonesian island of Java. The nectar is harvested there by hand every day. The farmers boil it down on the same day and bring it to crystallize. The organic logo indicates non-EU agriculture and the control body DE-ÖKO-039.\u003c\/p\u003e\n\n\u003cp\u003eÖlmühle Solling lists the sugar as part of its coconut range, which according to the factsheet includes 17 specialties. The founding Baensch family was active in Southeast Asia, among other places, before 1996, and lasting trade partnerships emerged from this. The mill has been based in Boffzen in the Weser Uplands since 2008, directly on the Weser near Holzminden. There is also a mill shop there with a display garden.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis sugar is for you if you want to play with the flavor of sweetness when baking and cooking. Coffee drinkers who like their cappuccino with a caramel note will get their money's worth, as will fans of Asian cuisine. According to the list of ingredients, it contains none of the 14 main allergens. Store the pack in a cool, dark place and keep it tightly sealed. For baking recipes with coconut, the \u003ca href=\"\/en\/products\/kokosraspel-bio\"\u003eOrganic Shredded Coconut\u003c\/a\u003e is a good fit, and for cookies, the \u003ca href=\"\/en\/products\/mandelmehl-teilentoelt\"\u003ePartially Defatted Almond Flour\u003c\/a\u003e. You can find everything else on our page about \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. It is not suitable as a substitute for sweetener, because coconut blossom sugar is and remains sugar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA caramel-like organic sugar from small-scale farmers on Java – for coffee, cakes, and curries with depth.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"350 g","offer_id":57548314935628,"sku":"031SOL0002","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kokosbluetenzucker.png?v=1778855552"},{"product_id":"paranuesse-naturbelassen","title":"Natural Brazil nuts","description":"\u003ch2\u003eÖlmühle Solling Natural Brazil Nuts. Unroasted organic Brazil nut kernels in a screw-top jar – creamy and mild, slightly sweet with a subtle tartness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Natural Brazil Nuts\u003c\/strong\u003e are whole organic Brazil nut kernels, unroasted and unsalted, in a glass jar with a screw lid. Ölmühle Solling, based in Boffzen on the Weser, carries them as part of their nut range. Contents: 350 g; the only ingredient is organic Brazil nut kernels.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Brazil nuts from Ölmühle Solling\u003c\/strong\u003e are the large ones among nuts. An individual kernel is as long as a thumb joint, angular, and covered by a thin brown skin. For these kernels, \"natural\" means they are neither roasted, salted, nor seasoned after being shelled. What is in the jar is the nut in its original state. Botanically, the Brazil nut is the seed of a tree from the South American rainforest, \u003ci\u003eBertholletia excelsa\u003c\/i\u003e. Its name refers to the Brazilian state of Pará; another name is the Para nut. Several of these seeds sit tightly packed inside a hard, round capsule that falls from the tree when ripe. The screw-top jar keeps the kernels well-preserved after opening and sits neatly in the pantry.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the Brazil nuts taste slightly sweet and creamy-mild, with a fine, slightly bitter note. Upon the first bite, they are firmer than a cashew and softer than an almond. They quickly turn creamy in the mouth, leaving behind a subtle tartness.\u003c\/p\u003e\n\n\u003cp\u003eThis combination makes the Brazil nut a mellow nut. It does not push itself to the foreground, leaving room for other ingredients. Those who love strong, roasted nuts may find them too reserved. Briefly roasted in a dry pan, they gain more depth. Yet it is precisely this restraint that makes them a great partner for chocolate, honey, and ripe fruits that already bring plenty of flavor of their own.\u003c\/p\u003e\n\n\u003ch3\u003eUses\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer suggests a wide range of uses: desserts, cakes and pastries, muesli, salads, fish, and vegetables. Coarsely chopped, the kernels can be added to breakfast muesli or a bowl of porridge with banana. In brownies and banana bread, they replace walnuts and provide a buttery note.\u003c\/p\u003e\n\n\u003cp\u003eIn savory cooking, they go well over a salad of beetroot, lamb's lettuce, and goat cheese. Finely chopped and mixed with herbs and breadcrumbs, they make a crust for a fish fillet. They are also great over roasted vegetables with pumpkin and sweet potato. Eaten plain, they make a snack for in-between meals, for example with a few dried apricots.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Roughly chop a handful of Brazil nuts, toast them briefly, and sprinkle them with a little honey over vanilla ice cream or yogurt. Roasting brings out their mild sweetness more strongly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBrazil nut trees grow in the tropical rainforest, primarily in the Amazon region. According to the product description, they can hardly be specifically cultivated on plantations, and the nuts are mainly collected from the wild. The organic logo for these kernels indicates EU\/non-EU agriculture and the control body DE-ÖKO-039.\u003c\/p\u003e\n\n\u003cp\u003eBefore the raw material is processed at Ölmühle Solling, the mill states that it tests for pesticides and plasticizers. This is in addition to internal and external audits by recognized laboratories. According to their fact sheet, the mill from Boffzen carries six varieties of nuts and kernels—a small assortment alongside their many oils. It was founded in 1996 by Gudrun and Werner Baensch.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThese Brazil nuts are for you if you like to alternate between different nuts in your muesli, pastries, and salads. They also fit well into a self-mixed trail mix for a hiking backpack or the office desk, along with almonds and cashews. They contain tree nuts (Brazil nuts). Store the jar in a cool, dark place and close the lid tightly after opening. Other mild nuts include \u003ca href=\"\/en\/products\/cashewkerne-naturbelassen\"\u003enatural cashew kernels\u003c\/a\u003e, and a classic baking nut is \u003ca href=\"\/en\/products\/mandeln-naturbelassen\"\u003enatural almonds\u003c\/a\u003e. You can find all nuts and oils on our \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e page. The kernels are not suitable for those with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLarge, unroasted organic Brazil nuts in a screw-top jar – for muesli, pastries, and a scoop of ice cream with a crunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"350 g","offer_id":57548314968396,"sku":"030SOL0001","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/paranuesse-naturbelassen-1.png?v=1778855553"},{"product_id":"mandeln-naturbelassen","title":"Natural almonds","description":"\u003ch2\u003eÖlmühle Solling Natural Almonds. Whole, unblanched organic sweet almonds with skin – mild, nutty-sweet, and versatile for cooking and baking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Natural Almonds\u003c\/strong\u003e are whole organic sweet almonds with their brown skin, unroasted and unsalted. They come from European organic farming and are sourced from the Ölmühle Solling in Boffzen on the Weser river. The screw-top jar contains 350 g, and the only ingredient is almond kernels.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Almonds from Ölmühle Solling\u003c\/strong\u003e are almonds exactly as they come out of the shell. Unblanched means that the thin brown skin is still on the kernel. Blanching would involve briefly placing the almonds in hot water so the skin can be removed. This was not done with these kernels. The skin gives them a slightly tart note and a brown color. Botanically, by the way, the almond is not a true nut, but the seed of a stone fruit. The almond tree, Prunus dulcis, belongs to the rose family and is related to the peach and apricot. Its fruits have a gray-green, leathery skin, underneath which lies the hard stone containing the kernel. It blooms pink in the spring and is usually harvested in the fall. In the jar are the sweet almonds you know from Christmas cookies and trail mix.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the almonds taste mild and nutty-sweet. They are firm and crunchy when chewed, with the skin adding a fine tartness. Eaten plain, they are subtle; they reveal their full flavor when you roast them.\u003c\/p\u003e\n\n\u003cp\u003eTo do this, place them in a dry pan or on a baking sheet in the oven for five to eight minutes. They then smell significantly more intense and turn golden brown on the inside. If you need peeled, white almonds for light pastries like macaroons, these kernels are less suitable. However, they are the more versatile choice for bread, muesli, nut cakes, and savory dishes.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends almonds as a snack, for desserts and muesli, and as a baking ingredient for bread, rolls, and cakes. Chopped, they can be added to whole-grain bread or sprinkled on rolls; sliced, they go on apple pie. They provide crunch in muesli and also work well on a cheese board.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, they also pair well with salad and vegetables. Roast a handful and add them over green beans with butter, over broccoli, or a couscous salad with pomegranate. If you like making things yourself, you can use these kernels to make almond milk or almond butter. For almond butter, grind roasted almonds in a blender until they become creamy. This requires a little patience and a powerful blender.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Roast the almonds in a pan with a teaspoon of honey, a pinch of salt, and a little rosemary. Once cooled, they make a perfect evening snack and stay crunchy for a few days if kept in a sealed jar.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the organic logo, the almonds originate from EU agriculture; the inspection body is DE-ÖKO-039. For Ölmühle Solling, almonds are more than just a snack. The mill also presses almond oil from unroasted sweet almonds, and the remaining press cake is ground into almond flour. Almond oil is also a component of the mill's coffee-almond seasoning oil.\u003c\/p\u003e\n\n\u003cp\u003eBefore the raw material is processed, the mill states that it checks for pesticides and plasticizers. Ölmühle Solling was founded in 1996 and has been based in Boffzen in the Weser Uplands since 2008. Today, siblings Sarah and Sebastian Baensch manage the family business.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe almonds are for everyone who likes to bake, mix their own muesli, or wants to have a supply in the cupboard for when hunger strikes. They contain tree nuts (almonds). Store the jar in a cool, dark place. After opening, screw the lid back on tightly. The \u003ca href=\"\/en\/products\/mandelmehl-teilentoelt\"\u003epartially defatted almond flour\u003c\/a\u003e is produced from the press cake of the same nut. The \u003ca href=\"\/en\/products\/walnuesse-naturbelassen\"\u003enatural walnuts\u003c\/a\u003e are also great for mixing. You can find all nuts on our page for \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The almonds are not suitable for anyone with a tree nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole organic almonds with skin in a screw-top jar – for cakes, muesli, and a handful of roasted kernels for the evening.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"350 g","offer_id":57548315066700,"sku":"030SOL0002","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mandeln-naturbelassen.png?v=1778855554"},{"product_id":"cashewkerne-naturbelassen","title":"Raw cashew nuts","description":"\u003ch2\u003eÖlmühle Solling natural cashew kernels. Unroasted, unsalted organic cashews in raw food quality – slightly sweet, delicately nutty and versatile.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling natural cashew kernels\u003c\/strong\u003e are whole organic cashew kernels in raw food quality, neither roasted nor salted. Ölmühle Solling from Boffzen in the Weserbergland region packages them in a glass jar with a screw cap. Content 330 g, the only ingredient is organically grown cashew kernels.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural cashew kernels from Ölmühle Solling\u003c\/strong\u003e are the opposite of the salted snack bag. These kernels come into the jar in their pure form, unroasted and unseasoned. Raw food quality means that the kernels are not exposed to high temperatures during processing. They therefore taste as mild as the cashew is by nature. Incidentally, the cashew grows in an unusual way. It hangs as a single, kidney-shaped kernel at the bottom of a fleshy accessory fruit, the cashew apple. Each fruit therefore only bears a single kernel. It is only released from the shell after complex processing. This also explains why cashews are always sold without a shell. In the jar, you get whole kernels that you can chop, roast, or puree yourself, depending on the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the cashew kernels taste slightly sweet and nutty. In the mouth, they are delicate and almost buttery, significantly softer than almonds or hazelnuts. They have hardly any bitter notes; the taste remains mild and well-rounded.\u003c\/p\u003e\n\n\u003cp\u003eBecause they are so mild, cashews absorb the taste of other ingredients well. Roasted with curry, salt, and a little oil, they become savory; with honey and cinnamon, they become sweet. Those expecting the intense roasted note of salted cashews will find these kernels too mild. Briefly roasted in a pan, they come closer to that taste.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends cashews as a snack, for muesli, salads, soups, and vegetable dishes, for bread and rolls, and especially for Asian cuisine and curries. A classic is fried chicken with cashews and bell peppers from the wok. In a vegetable curry with coconut milk, they provide bite and body. The kernels also work well in fried rice with peas and egg or in a pasta stir-fry with broccoli and soy sauce.\u003c\/p\u003e\n\n\u003cp\u003eSoaked and pureed, cashews become the base for creamy sauces and soups. A pumpkin soup becomes velvety with a handful of pureed kernels, completely without cream. In muesli and over a salad, they provide a crunch. The manufacturer also mentions them for garnishing, for example over a rice dish or a lentil dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Soak a handful of cashews in water for two hours and puree them with lemon juice, garlic, and salt. This gives you a creamy dip for vegetable sticks and bread.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the organic logo, the kernels come from EU and non-EU agriculture, checked by the inspection body DE-ÖKO-039. At Ölmühle Solling, cashews are not just a snack, but also an ingredient. They are included in the mill's cherry tomato pesto and cashew pumpkin seed pesto, making both creamy. There, the kernels are finely chopped and combined with cheese, oil, and spices.\u003c\/p\u003e\n\n\u003cp\u003eBefore raw materials go into processing, the mill states that it has them tested for pesticides and plasticizers. According to the mill, quality control also includes internal and external laboratory tests. Ölmühle Solling was founded in 1996 and sees itself as a family-run organic manufacturer from the Weserbergland; their motto is \"Quality instead of quantity\".\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cashews are for everyone who likes to cook Asian food, mix their own muesli, or is looking for a mild snack. For the office or hiking, fill a handful into a small container. According to the manufacturer, they are suitable as a plant-based ingredient for vegetarian and vegan recipes. They contain tree nuts (cashews). Store the glass jar tightly closed in a cool, dry place. You can find the kernels in a pesto in the \u003ca href=\"\/en\/products\/kirschtomaten-pesto\"\u003echerry tomato pesto\u003c\/a\u003e; another mild nut are the \u003ca href=\"\/en\/products\/paranuesse-naturbelassen\"\u003enatural Brazil nuts\u003c\/a\u003e. You can find more on our page for \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The kernels are not suitable for those with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eUnroasted organic cashews in raw food quality – for the wok, creamy soups, and a handful in between.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"330 g","offer_id":57548315099468,"sku":"030SOL0003","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cashewkerne-naturbelassen.png?v=1778855555"},{"product_id":"bio-kokosmilch-naturland","title":"Organic coconut milk Naturland","description":"\u003ch2\u003eÖlmühle Solling Organic Coconut Milk Naturland. Creamy organic coconut milk from Sri Lanka in Naturland Fair quality – with 73% coconut extract, fruity and nutty in taste.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Coconut Milk Naturland\u003c\/strong\u003e is a coconut milk consisting of 73% coconut extract and 27% water, without preservatives. The coconuts come from a Naturland Fair partner project in Sri Lanka, and the milk is distributed by the Ölmühle Solling in Boffzen. Contents 400 ml in a BPA-free can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Coconut Milk Naturland from Ölmühle Solling\u003c\/strong\u003e is not a coconut-based beverage, but a culinary ingredient. It is often confused with coconut water. Coconut water is the clear, slightly sweet liquid that sloshes inside the nut. Coconut milk, on the other hand, is made: the white fruit pulp is removed from the shell, finely shredded, mixed with water, and pressed. What results is a white to slightly grayish and creamy liquid. How thick a coconut milk is depends on the proportion of coconut extract. In this can, it is 73 percent; the rest is water. There is nothing else on the ingredient list, including no thickening agents. Below approximately 25 °C, a solid layer of cream can form at the top of the can. According to the manufacturer, this is completely normal. Shake the can vigorously before opening, and everything will combine again.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the coconut milk has a fruity-nutty aroma and a creamy consistency. Tasted pure, it has a mild, fresh coconut flavor that is slightly sweet and very well-rounded. It contains no added sugar; the sweetness comes solely from the nut.\u003c\/p\u003e\n\n\u003cp\u003eIn a curry, it combines hot spices, ginger, and lime into a smooth sauce. In desserts, it takes the place of cream. If you are looking for a thin coconut milk to drink, this is not the right choice; it is too rich for that. However, diluted with water, it can easily be adapted to any recipe.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer suggests curries, soups, marinades, desserts, smoothies, cocktails, and rice. For a quick vegetable curry, sauté curry paste, add vegetables and the coconut milk, and let it simmer for ten minutes. For soups, the manufacturer recommends sweet potato, pumpkin, and the Thai Tom Kha Gai with chicken, galangal, and lemongrass.\u003c\/p\u003e\n\n\u003cp\u003eCook rice using part coconut milk instead of water; this goes well with fish and grilled vegetables. As a marinade for chicken skewers, mix it with garlic, turmeric, and lime. In sweet cuisine, it can be used for rice pudding, panna cotta, or a mango smoothie. According to the manufacturer, it replaces milk and cream in vegan and lactose-free recipes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour off the solid cream layer from the top, whip it cold with a little sugar, and serve it over berries. Use the liquid remainder in a curry the next day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe coconuts for this milk grow in Sri Lanka, in the Kuliapitiya region. There, Ölmühle Solling has been supporting the Naturland Fair partner project Serendipol since 2006. According to the manufacturer, more than 1,300 smallholder farmers with over 8,000 hectares of land are involved. The organic logo on the can bears the code LK-BIO-154 from Sri Lanka.\u003c\/p\u003e\n\n\u003cp\u003eThe project also includes a so-called \"Monkey-Free Statement\": according to the manufacturer, no monkeys are used during the harvest. The coconut extract is 100 percent Naturland Fair certified, and the mill itself has been a Naturland partner since 1996. Besides Sri Lanka, the mill also sources organic coconut from smallholder cooperatives in the Philippines, according to its own information.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis coconut milk is for everyone who enjoys cooking Asian dishes, likes their soups creamy, or prepares vegan desserts. According to the ingredient list, it contains none of the 14 main allergens. Store the unopened can in a cool, dark place. After opening, transfer the remainder into a glass, store it in a cool place, and consume it within two days according to the manufacturer. For frying, the \u003ca href=\"\/en\/products\/bio-kokosoel-nativ-500ml\"\u003eOrganic Native Coconut Oil 500 ml\u003c\/a\u003e is suitable, and for sprinkling, the \u003ca href=\"\/en\/products\/kokosraspel-bio\"\u003eOrganic Coconut Flakes\u003c\/a\u003e. You can find more on our page about the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The coconut milk is not suitable as a thirst-quencher from a glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCreamy organic coconut milk from a partner project in Sri Lanka – for curry, soup, and dessert, with 73% coconut extract.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"400 ml","offer_id":57548315197772,"sku":"031SOL0003","price":2.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-kokosmilch-naturland.png?v=1778855556"},{"product_id":"erdnussbutter-pulver-bio","title":"Organic Peanut Butter Powder","description":"\u003ch2\u003eÖlmühle Solling Organic Peanut Butter Powder. Partially defatted, roasted organic peanut powder for mixing, baking, and refining – with a full peanut flavor.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Peanut Butter Powder\u003c\/strong\u003e is a finely ground powder made from partially defatted, roasted organic peanuts. It is produced during the oil pressing process at the Ölmühle Solling in Boffzen on the river Weser. The jar contains 250 g, and the only ingredient is partially defatted organic peanut powder, completely without sugar or salt.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeanut Butter Powder from Ölmühle Solling\u003c\/strong\u003e is peanut butter in a different state. Classic peanut butter consists of roasted, finely ground peanuts with all of their oil, resulting in a thick, oily cream. For this powder, the mill takes a detour through the oil press. First, the peanuts are pressed, and a large portion of their oil is drained away, leaving behind a solid press cake. The mill briefly roasts this cake at approximately 160 °C and then grinds it finely. The result is a dry, loose powder that you can mix with liquid to make it creamy again as needed. This allows you to decide yourself whether it becomes a thick spread or a liquid sauce. The powder can be measured by the spoonful like flour or cocoa and ends up exactly where you want it.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the powder has a full, nutty peanut flavor. Due to the roasting process, it tastes warm and slightly roasted, just as you know it from peanut butter. There is no sugar or salt added; the flavor comes solely from the peanut.\u003c\/p\u003e\n\n\u003cp\u003eWhen mixed, the cream is firmer and less oily than classic peanut butter because some of the oil has already been pressed out. Anyone expecting the typical oily melt of a peanut butter paste will find the powder too dry. This can be compensated for with a teaspoon of oil or a little milk. For sweet dishes, stir in a pinch of salt and a little honey.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends mixing the powder with water or milk. With a little liquid, it becomes a spreadable paste for bread and pancakes. With more liquid, you get a sauce, for example for an Asian satay or a noodle salad with cucumber and sesame.\u003c\/p\u003e\n\n\u003cp\u003eWithout mixing beforehand, the powder can go directly into smoothies, shakes, porridge, yogurt, and muesli. One tablespoon in a banana smoothie is enough for a distinct peanut flavor. According to the manufacturer, it also goes well in curries, sauces, and baked goods. In cookies, brownies, or muffins, it provides a bold peanut taste. For energy balls, mix it with dates, oatmeal, and a little cocoa. A spoonful of powder also works well sprinkled over a fruit salad with apples and bananas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix three tablespoons of powder with coconut milk, lime juice, soy sauce, and a little chili. The sauce goes well with grilled chicken, tofu, or rice noodles.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe powder is a byproduct of peanut oil production in Boffzen. Pressing is done on spindle presses, according to the manufacturer usually at 35 to 40 °C. The press cake is then briefly roasted and finely ground. Two products are thus created from one raw material: the oil and this powder. The heat in the spindle presses is generated solely by friction; according to the mill, there is no additional heating.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the organic logo, the peanuts come from non-EU agriculture, and the inspection body is DE-ÖKO-039. The Ölmühle Solling range includes twelve proteins and powders, according to their fact sheet. The mill was founded in 1996 and has worked with the Naturland association from the very beginning.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe powder is for everyone who likes the taste of peanuts in muesli, smoothies, and baked goods and enjoys being able to decide how creamy it should be. It contains peanuts. A spoonful also adds peanut flavor to a post-workout shake. Store the jar in a cool, dark place and close it tightly after use to prevent moisture from getting in. For baking, the \u003ca href=\"\/en\/products\/mandelmehl-teilentoelt\"\u003epartially defatted almond flour\u003c\/a\u003e is a good match, and for sweetening, the \u003ca href=\"\/en\/products\/kokosbluetenzucker\"\u003ecoconut blossom sugar\u003c\/a\u003e. You can find everything else on our page about \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The powder is not suitable for those with a peanut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jar of organic peanut powder for mixing, stirring, and baking – peanut butter, as creamy as you need it to be at the moment.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"250 g","offer_id":57548321227084,"sku":"031SOL0004","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/erdnussbutter-pulver-bio.png?v=1778855579"},{"product_id":"walnuesse-naturbelassen","title":"Walnuts, natural","description":"\u003ch2\u003eÖlmühle Solling natural walnuts. Organic walnut halves in raw food quality – fine, mildly nutty, unroasted and unsalted.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling natural walnuts\u003c\/strong\u003e are organic walnut halves in raw food quality, neither roasted nor salted after shelling. Ölmühle Solling from Boffzen on the Weser river packs them in a glass jar with a screw-top lid. Contents: 230 g; the only ingredient is organically grown walnut kernels.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural walnuts from Ölmühle Solling\u003c\/strong\u003e save you the need for a nutcracker. The halves are already removed from their hard shells, yet otherwise completely untreated. Raw food quality means that the kernels are not exposed to high heat during processing. The walnut has a long history. The tree originally comes from Persia and reached Greece and the Roman Empire via trade routes. The Romans planted it in their gardens and later brought it to Germany. Here it was first called \"Walchbaum.\" It wasn't until the 18th century that the current name became established. Walnut trees grow slowly and can reach up to 20 meters in height. Harvesting takes place from mid-September to the end of October, when the green husks burst open and the nuts fall.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the kernels taste fine and mildly nutty. As you chew, you first notice the delicate, soft texture, followed by the typical walnut note. The thin skin around the kernel adds a fine bitterness.\u003c\/p\u003e\n\n\u003cp\u003eUnroasted, the flavor remains subtle. The manufacturer points out that the kernels become more aromatic if lightly roasted. Three to four minutes in a dry pan are sufficient for this. Those who generally find walnuts too bitter will prefer them in cakes rather than eaten plain.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer suggests these walnuts as a snack, for bread and pastries, for salads, for garnishing ice cream and desserts, in muesli, and with cheese and game. Chopped, they can be used in walnut cake, brownies, or dark bread. Served whole, they look great on a cheese platter next to mountain cheese, blue cheese, and a few grapes.\u003c\/p\u003e\n\n\u003cp\u003eSprinkled over a lamb's lettuce salad with pear and goat cheese, they are an autumn classic. They pair well with venison loin or wild boar leg when used in a crust or in the sauce. In winter, they go well on a baked apple with cinnamon. And as a garnish over vanilla ice cream with a little maple syrup, they are ready in two minutes. A few chopped kernels add crunch and flavor to your breakfast muesli.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Briefly roast a handful of walnut halves, caramelize them with a spoonful of honey and a pinch of salt, and sprinkle them warm over a salad with beetroot and feta.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe organic logo on the walnut kernels indicates EU and non-EU agriculture; certification is handled by the agency DE-ÖKO-039 in Göttingen. At Ölmühle Solling, the walnut is a raw material with many faces. The mill presses walnut oil from the kernels, which is also used in their walnut pesto. You will also find whole kernels in the pesto, and together, the nuts and oil make up more than three-quarters of the product. The mill states that it has its raw materials tested for pesticides and plasticizers before processing. The family-owned business was founded in 1996 and considers itself an organic manufactory from the Weser Uplands. Its headquarters are located in Boffzen directly on the Weser near Holzminden, complete with a mill shop and show garden. The mill has also been a partner of the organic association Naturland since 1996.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese walnuts are for anyone who enjoys baking, likes salads with a crunch, or wants to create an attractive cheese platter. The halves are also a good base for a homemade nut sauce for pasta. They contain shell fruits (walnuts). Store the jar in a cool, dark place. Once opened, seal it airtight and, according to the manufacturer, consume the kernels promptly. You can find the walnut pesto in \u003ca href=\"\/en\/products\/walnuss-pesto\"\u003eWalnut Pesto\u003c\/a\u003e, and another nut for baking is \u003ca href=\"\/en\/products\/mandeln-naturbelassen\"\u003eNatural Almonds\u003c\/a\u003e. There is more to discover on our page about \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. These walnuts are not suitable for those with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrganic walnut halves in a screw-top jar – for cakes, autumn salads, and an evening cheese platter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"230 g","offer_id":57548321325388,"sku":"030SOL0004","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/walnuesse-naturbelassen.png?v=1778855582"},{"product_id":"kokosraspel-bio","title":"Organic shredded coconut","description":"\u003ch2\u003eÖlmühle Solling Organic Shredded Coconut. Natural, unsweetened organic shredded coconut – gently dried, sweet and nutty with an intense coconut aroma.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Shredded Coconut\u003c\/strong\u003e consists of finely shredded, dried fruit flesh from freshly harvested organic coconuts. They are unsulphured, unbleached, and unsweetened, and contain no preservatives. The Ölmühle Solling from Boffzen on the Weser river packages them in a light-protected, resealable 300 g bag.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShredded coconut from Ölmühle Solling\u003c\/strong\u003e is the simplest way to bring coconut into your kitchen. For the shreds, the white flesh is removed from the shell, finely chopped, and then dried. According to the mill, they dry the coconut gently at approximately 80 °C. This allows the fruit flesh to lose its water content while retaining its aroma and flavor. For these shreds, \"natural\" means three things: They are unsulphured, meaning they are dried without added sulfur. They are unbleached, retaining their natural color. And they are unsweetened; the sweetness comes solely from the coconut. The ingredient list therefore consists of a single word: shredded coconut. The light-protected bag can be resealed after opening. At 300 g, there is enough for multiple cakes, mueslis, and curries.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the shreds taste sweet and nutty and have an intense coconut aroma. Eaten plain, they are slightly fibrous with a mild, round, sweet flavor. The scent of coconut rises as soon as you open the bag.\u003c\/p\u003e\n\n\u003cp\u003eWhen toasted, they change significantly. In a dry pan, they turn golden brown in just a few minutes, smell more intense, and become crunchy. Those accustomed to sweetened coconut flakes from the baking aisle will find these shreds less sweet. In recipes that call for sugar, however, this is hardly noticeable.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer provides a long list of uses. For breakfast, the shreds can be added to muesli, porridge, or sprinkled over fruit salad. In the bakery, they are the foundation for coconut macaroons, cookies, cakes, and pralines. They are also used to coat energy balls made of dates, nuts, and cocoa. Sprinkled over a chocolate cake or lemon cake, the shreds look like fresh snow. In banana bread, they provide moisture and a delicate coconut note.\u003c\/p\u003e\n\n\u003cp\u003eIn savory cooking, the shreds refine curries, especially if you toast them briefly beforehand. According to the manufacturer, they are also suitable for breading, for instance for chicken strips or shrimp with a coconut crust. And if you like, you can even make your own coconut milk: pour hot water over the shreds, let them steep, puree, and strain through a cloth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast two tablespoons of shredded coconut until golden brown and sprinkle them over a lentil curry with spinach. The crunch and roasted aroma make the dish complete.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe coconuts for these shreds come from non-EU agriculture according to the organic logo; the inspection body is DE-ÖKO-039. According to the manufacturer, Ölmühle Solling sources organic coconut from Sri Lanka, where they have supported the Naturland Fair project Serendipol since 2006, as well as from small-farmer cooperatives in the Philippines. The manufacturer does not specify which of these countries the shreds come from on the product page.\u003c\/p\u003e\n\n\u003cp\u003eCoconut is a major focus for the mill in Boffzen, ranging from coconut oil and coconut fat to coconut milk and coconut blossom sugar. According to their fact sheet, the assortment includes 17 coconut specialties. For their coconut project in Sri Lanka, the mill has also released a \"monkey-free\" statement: according to the manufacturer, no monkeys are used during the harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese shreds are for everyone who enjoys baking, mixing their own muesli, or cooking Asian cuisine. For many, they are an essential ingredient in Christmas baking. According to the manufacturer, they are vegan and lactose-free. They may contain traces of cereals containing gluten. Store the bag in a cool, dark place and seal it well after opening to prevent moisture from entering. For baking, we recommend \u003ca href=\"\/en\/products\/kokosbluetenzucker\"\u003ecoconut blossom sugar\u003c\/a\u003e; for curries, try the \u003ca href=\"\/en\/products\/bio-kokosmilch-naturland\"\u003eorganic Naturland coconut milk\u003c\/a\u003e. More can be found on our page dedicated to \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. These shreds are not suitable for recipes that explicitly require sweetened coconut flakes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eUnsweetened organic shredded coconut in a resealable bag – for macaroons, muesli, and curries with a crunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"300 g","offer_id":57548321423692,"sku":"031SOL0005","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kokosraspel-bio.png?v=1778855583"},{"product_id":"winterzucker-in-der-keramikdose","title":"Winterzucker in der Keramikdose","description":"\u003ch2\u003ePfeffersack \u0026amp; Söhne Winterzucker. Grober Gewürzzucker aus Rohrohrzucker mit Kardamom, Ceylon-Zimt und Hibiskusblüte.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePfeffersack \u0026amp; Söhne Winterzucker\u003c\/strong\u003e ist ein grober Gewürzzucker aus der Manufaktur in Koblenz. Rohrohrzucker trifft auf Kardamom, Ceylon-Zimt, Hibiskusblüte und Stangenpfeffer. In der Keramikdose stecken 100 g, gedacht zum Süßen von Tee, Desserts und Backobst.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003eEin grauer Nachmittag im Dezember, die Teekanne steht auf dem Tisch, und statt zum Zuckerlöffel greifst du zur Dose. \u003cstrong\u003eWinterzucker ist ein Gewürzzucker\u003c\/strong\u003e, also Zucker, der schon mit Gewürzen vermischt ist. Bei Pfeffersack \u0026amp; Söhne bildet Rohrohrzucker die Grundlage. Dazu kommen vier Gewürze: Kardamom, Ceylon-Zimt, getrocknete Hibiskusblüte und Stangenpfeffer. Die Mischung ist grob, du siehst die Gewürzstücke also zwischen den Zuckerkristallen liegen. Der Vorteil liegt in der Handhabung. Statt Zimtstange, Kardamomkapsel und Zucker einzeln abzumessen, nimmst du einen Löffel und hast alles beisammen. Süße und Würze landen gleichzeitig in der Tasse oder auf dem Teller. Wie viel du nimmst, bestimmst du allein nach Geschmack, eine feste Dosierung gibt der Hersteller nicht vor.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: erst süß, dann Zimt, Kardamom und eine leise Schärfe\u003c\/h3\u003e\n\n\u003cp\u003eDer Gewürzzucker schmeckt zuerst süß und gleich danach nach warmem Zimt und frischem Kardamom. Der Rohrohrzucker bringt eine runde Süße mit etwas mehr Tiefe als weißer Haushaltszucker. Ceylon-Zimt gilt als der feinere Zimt, er wirkt mild und warm statt scharf. Der Kardamom setzt einen frischen, fast kühlen Akzent darüber. Die Hibiskusblüte gibt eine florale, leicht säuerliche Note, die du vor allem im Tee bemerkst. Der Stangenpfeffer, auch Langer Pfeffer genannt, sorgt am Ende für eine fruchtige Schärfe. Sie bleibt dezent und wärmt eher, als dass sie brennt.\u003c\/p\u003e\n\n\u003cp\u003eWeil die Gewürze grob im Zucker liegen, schmeckt nicht jeder Löffel exakt gleich. Wer einen gleichmäßig aromatisierten Zucker wie Vanillezucker sucht, wird diese Mischung als zu rustikal empfinden. Für feine Teige siebst du die groben Stücke vorher aus oder zerstößt den Zucker kurz im Mörser.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: im Tee, über Desserts und auf Backobst\u003c\/h3\u003e\n\n\u003cp\u003eAm einfachsten süßt du damit eine Tasse Tee. Schwarzer Tee, Rooibos oder ein Früchtetee vertragen die Gewürze gut, ein Teelöffel pro Tasse ist ein guter Start. Rühr den Zucker ein, solange der Tee heiß ist, dann lösen sich Zucker und Aromen am besten.\u003c\/p\u003e\n\n\u003cp\u003eBei Desserts streust du den Zucker zum Schluss darüber. Milchreis, Grießbrei oder ein Schälchen Joghurt bekommen so eine winterliche Note. Auf Backobst entfaltet er sich in der Wärme des Ofens. Halbierte Äpfel oder Birnen bestreust du vor dem Backen damit, auch zu Bratäpfeln passt er. Wer gern Plätzchen backt, findet in der \u003ca href=\"\/en\/products\/weihnachtsbaeckerei-in-der-keramikdose\"\u003eGewürzmischung Weihnachtsbäckerei\u003c\/a\u003e das passende Gegenstück für den Teig.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Streu den Zucker über frisch gebackene Waffeln, solange sie noch warm sind. Die Wärme holt Zimt und Kardamom aus dem Zucker.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: gemischt in Koblenz, benannt nach den alten Pfeffersäcken\u003c\/h3\u003e\n\n\u003cp\u003eDie Mischung entsteht in der Manufaktur von Pfeffersack \u0026amp; Söhne in Koblenz. Dort werden die Mischungen laut Hersteller von Hand gemischt, abgefüllt und etikettiert. Gegründet wurde die P\u0026amp;S GmbH \u0026amp; Co. KG im Jahr 2011, Christian Ganser hat sie gemeinsam mit ein paar Freunden auf den Weg gebracht. Der Name spielt auf die „Pfeffersäcke“ an. So nannte der Volksmund früher spöttisch die reichen Gewürzhändler der Hansestädte.\u003c\/p\u003e\n\n\u003cp\u003eNeben dem Onlineshop betreibt das Unternehmen ein Kontor in der Koblenzer Altstadt, am Münzplatz an der Liebfrauenkirche. Die Gewürze kauft Pfeffersack \u0026amp; Söhne laut eigener Aussage bei Kleinbauern und Erzeugerinitiativen ein. Rieselhilfen und Geschmacksverstärker schließt der Hersteller aus, unabhängige Institute prüfen die Ware regelmäßig. Herkunftsländer für die einzelnen Gewürze dieser Mischung nennt der Hersteller nicht.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Teetrinker und Freunde von Ofenobst\u003c\/h3\u003e\n\n\u003cp\u003eDer Gewürzzucker passt zu allen, die ihren Tee im Winter gern süß und würzig trinken. Die Dose mit 100 g steht gut neben der Teekanne und ist ein hübsches Mitbringsel in der Adventszeit. Wer im Dezember auch Glühwein ansetzt, findet im \u003ca href=\"\/en\/products\/gluehweingewuerz-rot-in-der-keramikdose\"\u003eGlühweingewürz Rot\u003c\/a\u003e verwandte Zutaten wie Zimt, Kardamom und Hibiskus. Alle Gewürze aus Koblenz findest du bei \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e. Allergene findest du in der Zutatenliste. Für alle, die Zucker meiden wollen, ist Winterzucker nicht geeignet, denn er besteht zum größten Teil aus Rohrohrzucker.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin grober Gewürzzucker aus Koblenz für die Teetasse, den Milchreis und den Bratapfel – Zimt, Kardamom und Hibiskus in einem Löffel.\u003c\/em\u003e\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"100 g","offer_id":59325802512716,"sku":"047PFE4304","price":10.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/winterzucker-in-der-keramikdose-freisteller_89c870ca-f5b1-46d2-b30b-338944f5201b.png?v=1792411225"},{"product_id":"weihnachtsbaeckerei-in-der-keramikdose","title":"Weihnachtsbäckerei in der Keramikdose","description":"\u003ch2\u003ePfeffersack \u0026amp; Söhne Weihnachtsbäckerei. Grobe Backgewürzmischung für Lebkuchen, Stollen und Plätzchen mit Zimt, Orangenschale und Tonkabohne.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePfeffersack \u0026amp; Söhne Weihnachtsbäckerei\u003c\/strong\u003e ist eine Backgewürzmischung aus dreizehn Zutaten, grob gemischt in Koblenz. Ceylon-Zimt, Zimtblüte und Orangenschale führen, Nelke, Kardamom, Sternanis und Tonkabohne runden ab. In der Keramikdose stecken 50 g, die du vor dem Backen fein mahlst.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003eEin Lebkuchenrezept verlangt schnell eine halbe Gewürzschublade: je eine Messerspitze Nelke, Piment, Muskat und Kardamom, dazu Zimt und Anis. \u003cstrong\u003eWeihnachtsbäckerei von Pfeffersack \u0026amp; Söhne ist eine fertige Backgewürzmischung\u003c\/strong\u003e, die dir dieses Abmessen abnimmt. Alle dreizehn Gewürze stecken bereits in einer Dose, in einem Verhältnis, das die Manufaktur in Koblenz festgelegt hat. Für Lebkuchen, Stollen oder Spekulatius brauchst du also eine Zutat statt zehn kleiner Tütchen. Die Mischung liegt grob in der Dose, Zimtstücke und Sternanis-Zacken sind noch gut zu erkennen. Das hat einen Grund: Ganze und grob zerkleinerte Gewürze halten ihr Aroma länger als feines Pulver. Gemahlen wird erst kurz vor dem Backen, und zwar von dir.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: würzig-fruchtig, mit Orange und warmer Pfeffernote\u003c\/h3\u003e\n\n\u003cp\u003eDie Mischung schmeckt würzig und fruchtig zugleich, die Orange steht dabei vorn. Ceylon-Zimt und Zimtblüte bilden die warme Basis, die Orangenschale bringt Frische hinein. Anis und Fenchelsaat geben eine blumig-süße Note, wie du sie vom Spekulatius kennst. Nelke, Piment und Kardamom machen die Mischung kräftig, Muskatblüte und Koriandersaat runden sie ab. Der Stangenpfeffer sorgt für eine warme Schärfe, die im fertigen Gebäck nur leicht nachklingt. Die Tonkabohne bringt zum Schluss einen Hauch, der an Vanille erinnert.\u003c\/p\u003e\n\n\u003cp\u003eIm Teig mit Butter, Honig und Mehl verteilen sich die Gewürze gleichmäßig. Pur auf der Zunge wirken sie dagegen sehr intensiv. Wer Nelke und Anis wenig mag, wird die Mischung pur als zu kräftig empfinden. Dosier deshalb beim ersten Backen lieber vorsichtig und taste dich heran.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: erst mahlen, dann in Lebkuchen, Stollen und Kakao\u003c\/h3\u003e\n\n\u003cp\u003eVor dem Backen mahlst du die benötigte Menge fein. Der Hersteller nennt dafür zwei Wege: im Mörser zerstoßen und durch ein feines Sieb streichen oder in einer Kaffeemühle zu Pulver mahlen. Mahl immer nur so viel, wie das Rezept braucht, der Rest bleibt grob in der Dose.\u003c\/p\u003e\n\n\u003cp\u003eLebkuchen, Stollen und Plätzchen sind die klassischen Einsatzgebiete. Ersetze in deinem Rezept die einzelnen Gewürze durch die gleiche Gesamtmenge der Mischung, das ist ein guter Anfang. Auch Würzkuchen und Muffins profitieren davon. Weniger bekannt ist die Panna Cotta: Etwas gemahlene Mischung in der warmen Sahne gibt dem Dessert eine feine Würze. Auch eine Tasse Kakao verträgt eine Prise. Zum Süßen passt der \u003ca href=\"\/en\/products\/winterzucker-in-der-keramikdose\"\u003eWinterzucker\u003c\/a\u003e mit Kardamom und Zimt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Würz den Mürbeteig für Ausstechplätzchen mit einer Prise der fein gemahlenen Mischung. So schmecken auch einfache Butterplätzchen nach Weihnachten.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: dreizehn Gewürze, in Koblenz zu einer Mischung verbunden\u003c\/h3\u003e\n\n\u003cp\u003ePfeffersack \u0026amp; Söhne stellt die Weihnachtsbäckerei in der eigenen Manufaktur in Koblenz her. Die Firma gibt es seit 2011, heute umfasst das Sortiment beinahe 100 Gewürze. Ein Grundsatz zieht sich durch: Die Gewürze kommen zum größten Teil ganz oder grob geschnitten in die Dose. Gemahlen wird zu Hause, kurz vor dem Gebrauch. Laut Hersteller liegt die Mindesthaltbarkeit je nach Gewürz zwischen einem und drei Jahren.\u003c\/p\u003e\n\n\u003cp\u003eEingekauft werden die Rohwaren bei Kleinbauern und Erzeugerinitiativen in aller Welt, teils aus Wildsammlung. Woher die einzelnen Gewürze dieser Mischung stammen, gibt der Hersteller nicht an. Damit du im Regal schnell das Richtige findest, nutzt Pfeffersack \u0026amp; Söhne ein Farbsystem auf den Etiketten. Blau steht für Pfeffer und Salz, Grün für Kräuter, Braun für Wurzeln und Rinden, Bunt für Mischungen. Wer mehrere Dosen im Schrank hat, erkennt so auf einen Blick, was darin steckt.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die im Advent viel backen\u003c\/h3\u003e\n\n\u003cp\u003eDie Mischung passt zu allen, die im Advent viel backen und weniger abmessen möchten. Sie eignet sich für Lebkuchen nach Familienrezept genauso wie für einen schnellen Rührkuchen. Bewahre die Dose kühl, trocken und verschlossen auf, dann bleibt das Aroma lange erhalten. Mehr Gewürze aus der Koblenzer Manufaktur findest du bei \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e. Allergene findest du in der Zutatenliste. Für Rezepte, die nur Zimt verlangen, wie Zimtsterne, ist die Mischung nicht gedacht, weil Nelke und Anis dort den Geschmack verändern.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDreizehn Backgewürze in einer Dose, grob gemischt in Koblenz – für Lebkuchen, Stollen und die Plätzchen vom ersten Advent.\u003c\/em\u003e\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"50 g","offer_id":59325802938700,"sku":"047PFE4052","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weihnachtsbaeckerei-in-der-keramikdose-freisteller_fa24f640-629a-4c92-8cd0-d921631e2807.png?v=1792411235"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-backen.jpg?v=1791268968","url":"https:\/\/leniundhans.at\/en\/collections\/backen.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}