The classic spice compositions by Gaumenrausch are:

Dukka – A nut spice blend with more than 10 ingredients including hazelnuts, cashews, pine nuts, sesame, coriander and cumin. A fantastic dip with choice olive oil and bread. Excellent for seasoning, marinating, and/or breading meat, fish and cheese. You will be hooked! Christopher Wilbrand treasures our Dukka mélange. (Zur Hotel-Restaurant zur Post).

Ras El Hanout – “Our Bossman”- The Gaumenrausch rendition of this classic North African blend lends a wonderfully spicy-hot note to any stew, sending your palate into raptures.

Ras El Hanout Blush (new!) – A flowery variation enhanced with rose petals and orange and lemon zest. Intense aroma direct from the Arabian Nights, it is also delicious in desserts and baked goods.

Saffron Rose Spice – A cozy blend of cardamom, cumin, curcuma, mace blossoms and the finest Iranian saffron, with a whisper of dried rose petals. Sensational with scampi or fowl. This spice blend ennobled the saffron scampi salad from the Linder Winter Collection 2012.

Persian Rose Spice – A gossamer, seductive spice blend of rose petals, cinnamon, cardamom and cumin. Enhances simple couscous or rice. Delightful with eggplant, pumpkin squash and fish. Limited supply.

Quatré Epices – The four spices of classic French cuisine and their corresponding exotic partners create a veritable aromatic explosion with game, fowl, tureens as well as Asian dishes. Allspice, pepper, mace blossoms, star anise, cloves, ginger and cinnamon sticks.

Tandoori – This true palatal rapture composed of 11 ingredients was developed exclusively for the “Funky Town Summer Collection 2012” from Lindner Esskultur (Cultured Eating) Berlin/Hamburg

Lemon Mint Spice – A fresh and sunny composition made of lemon zest, green and black pepper, garlic and mint.

Green Mint Curry – A Gaumenrausch curry creation composed of 1-kilo fresh mint to 1-kilo curry. Designed exclusively for the 3 Hauben Chef Thomas of Walkensteiner, Schloß Fuschl, Salzburg Austria. (3 Toque Chef, is a European cuisine award of excellence)

Capital Curry No.1 – This noble blend was developed especially for the Hotel Berlin, Berlin to grace their signature curry sausage. A warm curry with cinnamon and both sweet and spicy paprika.

Curry No.5 – A very stimulating curry blend, sexy and daring with the impulse from mustard, nutmeg and the mandarin aroma of curry leaves.

Wild Pepper – A wild composition made of Sichuan pepper, earthy, fresh and tantalizing.

Zesty Pepper – Fresh and spicy, highly aromatic lemon zest and green pepper.