Our spice guideline....
Our spice guideline
Our quality guideline provide transparency and you can classify the quality of spices, mixtures and herbs by yourself with our quality guideline.
A pure spice (pepper, nutmeg, basil) is characterized by the following steps:
Green is the best quality without any additives. The red coloured ones are awarded by far the lowest grade.
Is it a mixture such as chips, pizza, curry or chicken?
The share which is prescribed by law is getting less; starting with green, continuing with yellow and ending with red which mustn’t ever exist of any spices at all.