Saffron, zaatar and vanilla - spices from around the world at Grüne Woche

MadaSpice - spices from Madagascar

If you are looking for special pepper varieties, love chili or simply want to be inspired, you should stop at MadaSpice - and bring time to browse. The corner stand is overflowing with brightly colored spices and blends, all beautifully and conveniently packaged in small bags or bottles. There is vanilla, saffron or tonka bean, nutmeg, cloves and aniseed, as well as chocolate pepper, tsiperifery pepper, cubeb pepper, timut pepper, smoked paprika, pulbiber and chipotle. The spice blends for recipes from all over the world are also particularly impressive: for example Berbere (Ethiopia/Eritrea), Tajine (Morocco), Cajun (Caribbean), Ras-el-Hanout (North Africa) or brand new: Bobotie (South Africa), Mango Sauce or Vegetable Masalé. (Hall 10.2, Stand 126)

Emotion d'Orient - spice blends from Morocco

Emotion d'Orient also has plenty to offer: a dozen or so openly presented spices and blends in shades of yellow, orange and red are piled up in large bowls. There is sumac, cinnamon, turmeric, cumin or smoked paprika, ras el hanout or zaatar (wild thyme, sesame, salt) - and spice mixes for all kinds of dishes: lemon chicken, merguez mix, minced meat spice, chimichurri, fish marinade, tikka masala, Moroccan curry or French fries spice - to name but a few. (Hall 18, Stand 110)

Morocco - garlic, argan and orange blossom

In addition to the large spice stand, Morocco will be presenting numerous products from women's cooperatives. At Bifleur, for example, there will be orange blossom, rosemary, verbena and rose petals. The Coopérative Féminine Imzililne has four varieties of dried garlic: powder, granules, garlic with herbs or saffron. Also to be found at Morocco's stands: Argan oil, harissa and olive pastes. (Hall 18, Stand 110)

Georgia - Suneli blends and salt from Svaneti

Georgia is known for its fabulous cuisine with its unique flavors. The corresponding spices are hard to find in Germany. The Geoweinhaus has brought the most important mixtures to Grüne Woche: salt from Svaneti (for legal reasons: “Georgian-style seasoning salt”), chmeli suneli, mixtures for soups, kebabs, chicken or minced meat. They often contain unusual ingredients such as marigold flowers, fenugreek or barberry. (Hall 11.2, Stand 119)

Vanilla from Madagascar and fine pepper

Alsace Vanille Madagascar delivers what its name promises: there are vanilla sticks or pastes, as well as dried lychee, pink Himalayan salt and numerous fine pepper varieties, including Kampot pepper from Cambodia and wild pepper from Madagascar. (Hall 6.2, Stand 168)

Mongolian mountain salt, coarse or fine

The first thing that catches the eye are the colorful socks, scarves and hats available from Garzarch Mongolia. But visitors looking for spices will also find what they are looking for here - for example, Mongolian mountain salt and various teas. (Hall 7.2c, Stand 101)

Yak Thai - Thai spice pastes

Although Yak Thai manufactures its products in Lower Bavaria, it uses original Thai recipes and high-quality products from Thailand and Bavaria. At Grüne Woche, there will be red and green curry paste, massaman or khao sol paste, pad thai sauce, a salad dressing and nam jim gai dipping sauce as well as chili pastes ranging from narok (with shrimp), kuahaeng (with fish) and vegan (with mushrooms) to pao (extra spicy). (Hall 18, Stand 102)

From Germany - resin herbs and barbecue mixes

Kräuterpark Altenau will be presenting its most popular herb blends in the Lower Saxony Hall. These include a roast potato spice, a Harz herb mix and Harz herb salt (Hall 20, Stand 105). In the Hessen Hall, 8Botaniker will be offering a whole range of classic herbs in pretty jars (Hall 6.2, Stand 109). If you are looking for spice mixes for barbecuing, you will find what you are looking for at Hermann Gewürze in the Markthalle & Streetfood (Hall 1.2, Stand 130) - from Pork Rub and Magic Dust to Chakala (African sauce) or Café de Paris mix, no wish remains unfulfilled.