Spices and spice blends for grilling, dips, and the pan

Spices are dried plant parts that give food flavor and aroma: seeds like coriander and mustard seed, fruits like pepper, chili, and allspice, rhizomes like ginger and turmeric, and bark like cinnamon. Herbs like thyme, rosemary, or parsley, on the other hand, provide their leaves. In this category, you will find ready-made blends for grilling, dips, and bruschetta, as well as pepper, herb salt, and, as a specialty, fermented miso.

Spice blend, spice preparation, seasoning mix: what the label reveals

The guidelines of the German Food Book distinguish more precisely than the shelf labeling might suggest. A spice blend consists exclusively of spices. A spice preparation contains at least 60% spices along with other ingredients that define the flavor. The scope for seasoning mixes is wider: salt, sugar, or dried vegetables may make up a large portion. Spice salt consists predominantly of table salt, supplemented by spices or herbs.

For you, this means: a look at the ingredient list is worth it. Wajos' bruschetta blends consist largely of tomato flakes, the tzatziki blend is almost half garlic, while for the Tellicherry pepper, pepper is the only ingredient.

Rubs: seasoning that penetrates before grilling

A rub is a dry seasoning blend that you massage into the meat before grilling. It usually contains salt, often sugar for the crust, and paprika or chili for color and heat. The longer the rub sits, the deeper it penetrates – overnight for spareribs and pulled pork, two to three hours for chicken. Sugar-based rubs require medium heat so that the crust turns dark and does not burn.

Dip and bruschetta blends: mix, let swell, done

The dry dip blends contain dried tomatoes, garlic, herbs, and spices. With a little water, they swell and release their flavor into yogurt, sour cream, crème fraîche, or mayonnaise. After ten to 30 minutes in the refrigerator, the dip is ready. You mix bruschetta blends with olive oil and put them on toasted bread.

Miso: fermented seasoning paste

Miso is a Japanese seasoning paste made from legumes, grains, and salt, which is fermented over months. Light Shiro-miso tastes mild and sweetish, while barley miso, called Mugi in Japanese, is bolder and malty. Genusskoarl also makes a soy-free version using chickpeas.

Our spice manufacturers

Almost all spices in this category come from Wajos in Dohr on the Moselle. Our bestseller is the Patatas Bravas dip seasoning mix with tomato flakes, garlic, and chili; it is tangy and slightly sweet – mixed with crème fraîche and yogurt, it makes the perfect red dip for potato wedges. Also very popular are the Classic Bruschetta seasoning mix with tomato, garlic, basil, and oregano, and the Aioli dip seasoning mix with 39% garlic and lemon.

For the grill, there is the mild One For All Rub with onion, garlic, and garden herbs, the smoky-sweet Magic Dust Rub with Hungarian paprika and chipotle for ribs, and the Jerk Chicken Rub with allspice and jalapeño. The steak pepper is only added to the meat after frying, while the whole Tellicherry pepper from India – large, late-harvested grains – belongs in the mill.

Genusskoarl from Wolkersdorf in the Weinviertel region ferments three organic misos using salt from Ebensee: the soy-free Organic Chickpea Miso with chickpeas from the Wiesinger organic farm, which is mild and slightly nutty; the light Organic Shiro Miso with broken rice from Gerasdorf; and the malty-hearty Organic Mugi Miso made from pearl barley.

How to season with rubs, dips, and miso

For a barbecue evening, rub ribs with Magic Dust the day before, and chicken thighs with Piri Piri or Jerk Chicken Rub at noon. Serve three dips on the table: aioli, tzatziki with grated cucumber, and the extra-spicy Patatas Bravas version for those who can handle the heat. For a tapas night, toast bread and top it with wild garlic, olive, or mango bruschetta. During the week, herb salt flavors scrambled eggs and tomato bread, two tablespoons of tandoori blend in yogurt become a marinade for chicken, and you can sprinkle Dukkah over hummus. Stir miso into hot soup at the end, mix it with softened butter for roasted vegetables, or whisk it with vinegar, oil, and honey for a dressing.

Buying and storing spices correctly

• Whole or ground: Whole peppercorns retain their aroma longer; freshly ground, they are at their most fragrant.
• Think about salt: Many rubs, the grill pepper, and the steak pepper already contain salt – adding extra salt is usually unnecessary. The tandoori blend, on the other hand, is practically salt-free.
• Heat: Chakalaka, Piri Piri, and Patatas Bravas Hot are spicy, while Grill Pepper, One For All Rub, and the Plum Barbecue Blend are mild.
• Allergens: Some dip blends contain mustard, the Herb Butter Blend and Café de Paris contain milk, Dukkah contains almonds and sesame, and the Jerk Chicken Rub contains soy and wheat.
• Storage: keep dry, dark, and tightly closed. Sprinkle spices next to the pot rather than directly over rising steam, otherwise, they will absorb moisture and clump.
• Miso: store in the refrigerator after opening and remove with a clean spoon.

More on seasoning and refining

Salt & Spices is part of Seasoning & Refining. You will find ready-made grill, curry, and seasoning sauces, ketchup, and mustard under Sauces, Ketchup & Co. – the liquid Patatas Bravas sauce, which pairs with the seasoning mix, is also there. For cordials, coffee, and dessert, continue to Syrup.

Order spices online

From a rub for summer grilling to miso for winter soup: at Leni & Hans, you can order spices and spice blends online, and your package will be with you in 1–3 days.