Genusskoarl TirolerWürze (Tyrolean Seasoning), 250 ml. Fermented organic seasoning sauce with beechwood smoked salt – the kitchen bottle for stews, grilling, and classic tavern dishes.

Genusskoarl TirolerWürze, 250 ml is a fermented lupin seasoning sauce of organic quality, refined with salt smoked over beechwood: water, lupins, oats, smoked salt – that’s all that's on the label. Brewed in Wolkersdorf in the Weinviertel region, vegan, savory, smoky, and full-bodied. 250 ml for the kitchen – no bacon, no additives.

Genusskoarl's TirolerWürze is a smoky seasoning, meaning a sauce that brings the flavor of smoked bacon into your kitchen in liquid form. The foundation is a fermented seasoning sauce made from lupins and oats. Both are combined with salt and water, and over several months, microorganisms break down the lupin protein. What remains is a dark, hearty seasoning. To this, salt smoked over beechwood is added. The manufacturer calls the result liquid vegan bacon and sees it as an organic alternative to liquid smoke. The 250 ml bottle is intended for kitchens where this smoky seasoning is a staple: for pumpkin goulash in the fall, grilled vegetables in the summer, and cabbage pasta in between.

Taste: Beechwood smoke, salt, and the depth of fermented lupins

Straight, the seasoning tastes salty at first, then smoky, with a hearty depth from the fermentation lying underneath. Genusskoarl describes it as savory, smoky, and full-bodied, with an umami note reminiscent of campfires, Alpine cuisine, and bacon. Full-bodied means it has body and fills the mouth, even though it is as thin as soy sauce.

In a dish, it provides exactly what bacon bits usually would: smoke and salt, plus a depth that lingers on the palate. A lentil stew or cabbage dish will taste like tavern-style cooking, even if it is prepared entirely plant-based. The fat from the bacon is missing, which you can supplement with oil or butter.

The smoke comes from the salt, so it is clear and consistent, with the same intensity in every bottle. Those looking for a subtle seasoning for understated rounding-off will find the smoke too dominant. For that, there is a smoke-free version from the same producer.

Smoke is unforgiving. Start cooking with a small splash, taste it, and then add more if needed. Properly dosed, everyone at the table will ask about the bacon and look for it in vain.

Use: Pumpkin goulash, cabbage pasta, BBQ marinade, and bacon-style lentils

The manufacturer's recipe examples include pumpkin goulash, cabbage pasta, and bacon-style lentils that remain strictly plant-based. In addition, there are soups, sauces, vegetable dishes, grilled dishes, salads, and spreads. The seasoning is dosed with a splash when seasoning to taste; add more after tasting.

As a marinade or rub, it works best with a little oil: for grilled vegetables, mushrooms, tofu, or meat that can soak for half an hour before grilling. When cooking, you can let it simmer from the start or add it at the end for the smoky note.

In soups and sauces, add a splash at the end: in potato soup, bean soup, goulash gravy, or cream sauce for dumplings. A spoonful in mayonnaise or potato salad replaces the bacon bits often found in these dishes in Austria. Tavern classics and vegan cuisine are the same theme here.

The kitchen bottle makes it worthwhile to stock up: a smoky spread made from quark or cream cheese for a snack, a BBQ sauce for the season, a cabbage salad for the weekend. At the table, it replaces bacon bits on potato salad or buttered bread.

After opening, keep the bottle tightly sealed; the best-before date is on the label. With splash-wise dosing, it will last for many weeks.

Our tip: Cook a pumpkin goulash with onions, paprika powder, and caraway seeds, and only add the seasoning at the end. The smoke gives the pumpkin the depth that bacon would otherwise provide, and the goulash remains vegan.

Origin: Lupins from Lower Austria, oats from the Weinviertel, smoke from beechwood

The lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel, and the water comes from the Wolkersdorf municipal supply. All agricultural raw materials originate from Austrian organic farming and are monitored by Austria Bio Garantie, control number AT-BIO-301. The salt is non-iodized and smoked over beechwood. Beechwood is the classic wood for ham and bacon; its smoke is mild and slightly sweet.

Genusskoarl is the seasoning manufactory of Karl Severin Traugott, a graduate engineer who founded the company in October 2016 in Vienna. Since 2019, the manufactory has been based in Wolkersdorf in the Weinviertel, where every bottle is fermented, brewed, pressed, bottled, and packaged. The smoky seasoning was released in 2020 as the second variety after the WienerWürze, along with the current bottle design.

The base matures for several months. The smoked salt then takes over the work of the smokehouse: the sauce itself remains away from the fire, and Genusskoarl works without additives here as well. Whatever remains after pressing is sent to a partner company that produces spice blends from it.

For whom: vegan cuisine, BBQ season, and everyone who cooks with it regularly

The 250 ml bottle is for everyone who already knows the smoky seasoning and cooks with it regularly. This includes families who eat vegetarian or vegan and miss the bacon flavor in stews and cabbage, and grill enthusiasts who mix their own marinades. Even those who cook for many, for example at a club party or on a long barbecue evening, will reach for the kitchen bottle; mathematically, it contains about 50 teaspoons. Those trying it for the first time should better take the TirolerWürze in the 100 ml bottle; the content is the same.

For dishes that need depth without smoke, the WienerWürze in 250 ml, which uses the same base, is suitable. All seasonings and misos from Wolkersdorf can be found on the Genusskoarl page; further products for seasoning are in our category Seasoning and Refining.

Note: The seasoning contains lupins and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupins or gluten, and for delicate, light dishes where smoke would overpower everything else.

A fermented organic seasoning sauce with beechwood smoked salt from the Weinviertel – in a 250 ml bottle for stews, grilling, and vegan cuisine.