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Super einfach und schnell: Die Qualität eines reinen Gewürzes bzw. einer Mischung und Kräutern könnt ihr ganz flott selbst einordnen. Keine Ahnung, wie das funktionieren soll? Kein Problem! Dafür steht euch unser Qualitätsleitfaden für reine Gewürze und Mischungen sowie von Kräutern zur Verfügung.

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Sollte es sich um ein vermeintliches Rein-Gewürz handeln wie z.B. Paprika, Cayenne Pfeffer, Muskatnuss, Bärlauch etc., folgt einfach dem Stammbaum.

Grün bedeutet charakteristische Organoleptik (Geruch, Geschmack, Optik) und ein wahrlich reines Gewürz ohne jegliche Zusatzstoffe.

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Handelt es sich um eine Mischung wie z.B. Curry, Gyros-, Brathähnchen-, Pommes-Gewürz oder Ähnliches, bleibt zu klären um welche Qualitätseinstufung (Klassifikation) es sich handelt. Folgt diesem weiteren Stammbaum.

Von grün über gelb nach rot sinkt der gesetzlich vorgeschriebene Gewürz- und Kräuteranteil drastisch. Rot muss überhaupt keine Gewürze und Kräuter enthalten. Zum besseren Verständnis stehen euch die genauen Definitionen unter „Klassifikationen“ zur Verfügung.

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