Genusskoarl WienerWürze, 250 ml. Fermented organic seasoning sauce made from lupin and oats – the kitchen bottle for those who cook with it regularly.

Genusskoarl WienerWürze, 250 ml is a fermented lupin seasoning sauce in organic quality: water, lupin, oats, and non-iodized salt, aged for several months and bottled in Wolkersdorf in the Weinviertel region. Vegan, dark, savory, and salty, with the depth of a soy sauce. 250 ml for the kitchen – no soy, no sugar, no additives.

WienerWürze by Genusskoarl is a seasoning sauce brewed according to the principle of soy sauce, but using only ingredients from Austria. Instead of soy and wheat, lupin and oats are used in the base. The mixture ferments with salt and water over several months. During this process, microorganisms break down the protein in the lupin, creating the savory flavor known in the kitchen as umami. Genusskoarl spent a year working on this with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna, before the first bottle was filled. The 250 ml bottle is the right size for those who reach for it regularly while cooking: for the soup on Monday, the sauce on Sunday, and bread dough in between.

Taste: dark, salty, spicy, with a rounded finish

You can best notice what this seasoning can do by tasting a vegetable soup before and after adding a few drops. It tastes good before, but afterwards it tastes like more: fuller, rounder, heartier, yet still made from the same ingredients. This is exactly the effect Genusskoarl describes as the finishing touch.

On its own, the seasoning is dark brown, thin, and distinctly salty, with a delicate, savory depth that the manufacturer describes as umami. It adds flavor rather than sweetness or thickness, and it leaves a round, mild finish on the palate. Straight off the spoon, it tastes saltier than it does in a dish. In a dish, the salt disperses while the savory flavor remains.

Compared to a classic soy sauce made from soy and wheat, it seems more delicate and clearer, though its purpose in the kitchen is the same. Those expecting a strong, sweet, and thick sauce may find it subtle. This restraint is intentional: the seasoning is meant to make the dish rounder while staying in the background itself.

Account for it when seasoning with salt. It brings its own saltiness, so it is best to season with the sauce first and then add salt if necessary. This applies doubly to sauces that are still reducing.

Use: cooking, seasoning, marinating – from bread dough to Sunday roasts

Genusskoarl is dosed by the drop, and small amounts are often enough. For a pot of soup or a sauce for four people, start with a few splashes and adjust to taste. The seasoning withstands heat, so you can add it at the beginning of cooking or use it at the end to adjust the flavor.

The manufacturer recommends it for meat and vegetable dishes, sauces, soups, stews, marinades, salad dressings, rice dishes, and pâtés. It gives the Sunday roast a darker, deeper sauce. Lentils and beans in a stew taste heartier, and a risotto needs less Parmesan to become well-rounded.

It works just as well cold: a few drops in vinegar and oil for dressing, or a dash in a marinade for tofu or grilled vegetables. It is a secret ingredient from Wolkersdorf for savory doughs: a tablespoon in bread dough or savory biscuits.

Those who cook in larger quantities, preserve soups, or prepare meals for the week will have plenty of leeway with this kitchen bottle. Mathematically, 250 ml contains about 50 teaspoons, and when dosed by the drop, it lasts for dozens of dishes.

Once opened, keep the bottle tightly sealed; the best-before date is on the label. When dosed by the drop, the kitchen bottle will last for many weeks, even with daily cooking.

Our tip: Add a tablespoon to your next bread dough; this is how the manufacturer does it themselves. The crumb develops a savory note that no one at the table can identify, and the rest of the recipe remains unchanged.

Origin: one year of development with BOKU, brewed in the Weinviertel

The lupin for this seasoning grows in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the municipal supply of Wolkersdorf. All agricultural raw materials are from Austrian organic farming, controlled by Austria Bio Garantie, AT-BIO-301.

Behind it is Karl Severin Traugott, a graduate engineer who founded Genusskoarl in Vienna in October 2016. The lupin seasoning sauce was his first product and the beginning of today's fermentation factory. The process was developed during a year of collaborative work with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna.

Since 2019, the factory has been based in Wolkersdorf in the Weinviertel. Fermentation, brewing, pressing, bottling, and packaging all take place under one roof. The aging process lasts several months, and Genusskoarl works without additives: color, salt, and flavor come solely from the four ingredients and time. The press residue goes to a partner company that turns it into spice blends.

For whom: frequent cooks, family kitchens, and anyone looking to replace soy sauce

The 250 ml bottle is intended for kitchens where cooking happens daily and the seasoning is a staple next to the stove. Families, hobby chefs with guests, and anyone who enjoys vegan or vegetarian cooking reach for this size most often. For hosts, it is also an answer to the question of vegan seasoning at the table, as it is naturally plant-based. Those who have never tried the seasoning before should start with the WienerWürze in the 100 ml bottle; the content is the same, only the quantity is smaller.

Those who also want a genuine soy sauce from Austria in their pantry will find the Organic Soy Sauce made from soy and wheat from the same farm in the Weinviertel at Genusskoarl. All seasonings and misos can be found on the Genusskoarl page, and further products for seasoning and refining can be found in our category Seasoning and Refining.

Note: The seasoning contains lupin and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupin or gluten. And for those who only occasionally add seasoning at the table, the small bottle is the better choice.

A fermented organic seasoning sauce made from lupin and oats from the Weinviertel – in a 250 ml bottle for the kitchen and pantry.