Spices

World of Spices - Buy premium spices online
Basil Onena 8g - Spices - Onena
    In stock
    Spices
    8421547007789
    €3.59
    The dried basil from Onena with the wonderful smell of vacation on the Mediterranean goes perfectly with the typical Italian dishes. Whether pizza, pasta, pesto or tomatoes with mozzarella, the spicy royal herb should not be missing. Gluten-free and without preservatives, the basil also easily refines the kitchen of allergy sufferers. Perfect use it for...
    Anise Onena 50g - Spices - Onena
      In stock
      Spices
      8421547007642
      €3.59
      Related to fennel and dill, anise inspires with an exotic note and is also mainly used in oriental cuisine, with lamb stew or fish. The sweetish and at the same time very spicy aniseed seeds from Onena are reminiscent of liquorice in taste. In Germany, anise is primarily known for making Christmas baked goods. In Spanish cuisine it is used in bread or...
      Paprika sweet from Murcia Onena 50g - Spanish paprika - Onena
        In stock
        Spanish paprika
        8421547007352
        €3.59
        The sweet paprika powder from the Spanish region of Murcia not only impresses with its spicy-sweet taste, but also with its wonderful red color. Both the intense aroma and its bright red color are retained during cooking. Sweet paprika, a basic spice in Spanish cuisine, is a must in paella, but generally goes well with meat, sauces, vegetables and fish.
        Capsicum hot de la Vera Onena 50g - Spanish paprika - Onena
          In stock
          Spanish paprika
          8421547007437
          €3.59
          Just as in the case of the sweet pepper, the spicy pepper is also obtained by grinding red peppers although in this case it is the piquant variety of red pepper. Onena bottles one of the best spicy peppers in the world from the area of the la Vera with D.O. quality label. Its use is similar to the sweet pepper although it bestows a much more vigorous...
          Curry London Finest Onena 50g - Spices - Onena
            In stock
            Spices
            8421547007574
            €3.59
            It´s a mix of spices, that basically contains: curcuma, ginger, pepper, cilantre, cumin and chiles. These blends of spices which are used all over the East, vary in ingredients, depending on the countries and regions. “Curry London finest” is one of the best curries for the European taste. It´s used to make curry sauces or to add to certain cooked dishes.
            Tarragon Onena 8gr - Spices - Onena
              In stock
              Spices
              8421547007499
              €3.59
              A very fine and delicate-flavored plant, yet another of the essential herbs in French cuisine. It is also an ingredient in the making of fine herbs. Vinegar perfumed with tarragon is very famous, and it is also an ingredient of a lot of classic french sauces, like “bearnesa” or “tartara”. It is excellent for omelettes, poached fish, chicken and salads.
              Ginger Onena 50g - Spices - Onena
                In stock
                Spices
                8421547007864
                €3.59
                Originally from the south-east from Asia, where it has been cultivated for more than 3000 years. Ginger is one of the big culinary spices and it´s an essential condiment in a lot of dishes, both European and Oriental. It´s flavour,  between lemon and pepper, makes it a very versatile spice. It is  used in salty dishes like soups, fish, curries, cooked...
                Marjoram Onena 8g - Spices - Onena
                  In stock
                  Spices
                  8421547007802
                  €3.59
                  This is a close relative of oregan, but it´s more delicate and softer than that. It appears in a lot of French and Italian dishes, especially in tomato sauces, pizzas, vinager dressings, aubergines and pasta.
                  Mustard Onena 50g - Spices - Onena
                    In stock
                    Spices
                    8421547007956
                    €3.59
                    It is originally from the Mediterranean area and western Asia. Its best known use is for the elaboration of mustard sauce. However, it has other uses as well: grain mustard gives a nice flavour to marinated dishes and pickles, powder mustard is an essential ingredient of English roast-beaf. Adding a little  powdered mustard to mayonnaise sauce, gives it a...
                    Mustard Powder Onena 50g - Spices - Onena
                      In stock
                      Spices
                      8421547007475
                      €3.59
                      It is originally from the Mediterranean area and western Asia. Its best known use is for the elaboration of mustard sauce. However, it has other uses as well: grain mustard gives a nice flavour to marinated dishes and pickles, powder mustard is an essential ingredient of English roast-beaf. Adding a little  powdered mustard to mayonnaise sauce, gives it a...
                      Nutmeg Powder Onena 50g - Spices - Onena
                        In stock
                        Spices
                        8421547007581
                        €3.59
                        Nutmeg is the seed of a tropical tree, originally from ”The Moluccas”. It is used above all to flavor confectionary, sweets, puddings, punches, sauces such as “bechamel”. It´s excellent with mashed potatoes, with spinachs and with some Italian pastas.
                        White Pepper - Muntok Onena 50g - Spices - Onena
                          In stock
                          €3.59
                          This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...
                          White Pepper Powder - Sarawak Onena 50g - Spices - Onena
                            In stock
                            €3.59
                            This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...
                            Black Pepper - Sarawak Onena 50g - Spices - Onena
                              In stock
                              €3.59
                              This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...
                              Black Pepper Powder - Sarawak Onena 50g - Spices - Onena
                                In stock
                                €3.59
                                This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...
                                Sesame Onena 50g - Spices - Onena
                                  In stock
                                  Spices
                                  8421547007987
                                  €3.59
                                  Onena, 100% natural spices since 1973.

                                  World of Spices

                                  If lunch smells wonderful or the aroma of Christmas cookies wafts through the hallway, we don't just have the prepared food to thank for it. Above all, spices with their essential oils and other natural flavors stimulate our sense of smell and taste. And because every culture has different preferences, a variety of seasonings are used in the kitchen.

                                  What is a spice?

                                  Spices are parts of plants that are used to prepare food or drinks due to their aromatic, natural ingredients. They may neither be mixed with other substances nor technically processed unless processing is absolutely necessary for their preservation. Other substances that are added to a dish to improve the taste or digestibility are called seasonings.

                                  The seasonings include, among others:

                                  Salt, sugar, synthetic vanillin, mustard, soy sauce, vinegar, clove oil, garlic oil, etc.

                                  In order to classify the spices, a distinction is made as to which part of the plant is used:

                                  • The leaves are used for leaf spices. These include whole herbs such as parsley, dill, thyme but also simple leaves such as bay leaves.
                                  • Flower spices consist of flowers, flower parts or buds. Saffron threads fall into this category as flower parts, as do cloves.
                                  • Root spices are the roots or bulbs of a plant. In addition to onions and garlic, these include horseradish and ginger, for example.
                                  • In the Bark Spices the bark is used as a spice. A typical bark spice is cinnamon.
                                  • The fruit spices include whole fruits or fruit seeds. This means that peppers and juniper berries also fall into this class of spices, as do anise or cumin.

                                  Some plants can be used in several parts, such as coriander (leaf spice and fruit spice) or parsley (leaf spice and root spice).

                                  If several spices are mixed together, the resulting seasoning is called

                                  called spice mixture. Curry is a mixture of spices, as are the herbs of Provence.

                                  History of spices

                                  The history of spices is long. Even before people settled down, they used spices. For example, coriander was found in a cave used 23,000 years ago. Peppery and garlic-tasting plants have also been discovered during excavations in ancient caves. And dill, capers and cumin are also spices that have been used for more than 5,000 years.

                                  In the Middle Ages, when the healing properties of various spices were already known and other spices served as preservatives, the trade in spices achieved economic and, above all, political importance. Similar to today's oil business, various countries even used armed force to defend their monopoly position. The most expensive spices used to be pepper and cinnamon. Today, saffron threads are the most expensive spice in the world. But high prices are also charged for vanilla and cardamom.

                                  What spices can do

                                  The reason for using a particular spice can be of different nature. In addition to creating or changing the aroma, there are other functions that spices fulfill:

                                  • Stimulate appetite: Some spices, such as rosemary, help stimulate the appetite.
                                  • Avoiding flatulence: There are spices that prevent flatulence from well-known foods such as cabbage or legumes. These include, among others, caraway, cumin, fennel and anise.
                                  • Stimulate digestion: Pepper in food helps to stimulate digestion.
                                  • Enhance flavor: The best-known flavor enhancer is salt.
                                  • Preservation: Foods seasoned with chili have a longer shelf life.
                                  • Aphrodisiacs: Spices such as ginger, cocoa or cloves are said to have aphrodisiac effects.

                                  In addition, there are of course also herbs that also serve as medicinal herbs and can be added to tea, infused or placed on the sick part of the body.

                                  What you need to pay attention to when using spices

                                  If you look over the shoulder of the TV chef, you might think: put the spices in the pot, stir and the rest will take care of itself. However, seasoning is not that easy. What is important is not only the correct dosage of the spice, but often also the time at which it is added.

                                  If you get too much of a very intense seasoning, it can completely spoil a dish. Therefore, laypeople should start with a little too little seasoning and add more seasoning if necessary. If the recipe does not specify when you need to add a specific spice, the following generally applies:

                                  Spice powder or crushed spices are only added to the dish towards the end of the preparation. In this way, the aromatic, essential oils cannot evaporate during cooking. If you fry a spice, you should be careful not to let it get too hot. Many seasonings taste bitter when burned.

                                  Store spices

                                  Only take advantage of a spice special offer if you use the inexpensive seasoning frequently. You shouldn't store spices for too long. Firstly, many spices lose their color and secondly, the essential oils evaporate over time. As a result, the aroma, the spice, the healing power, etc. suffer.

                                  It is best to store both ground and whole spices in an airtight, dark and dry place. The kitchen drawer, the kitchen cupboard or a spice rack are suitable. However, the shelf should not be hung near the stove because of the steam that rises when cooking.

                                  Close the spice shaker carefully after each use. You should transfer spices from paper bags. As a rule, however, the container in which the manufacturer fills the spice is also suitable for storage. To use, remove the seasoning with a clean and dry spoon or the tip of a knife.

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