{"id":4109,"date":"2020-04-17T08:16:22","date_gmt":"2020-04-17T06:16:22","guid":{"rendered":"http:\/\/wp.hartkorn-gewuerze.de\/wp1?page_id=4109"},"modified":"2021-07-20T08:28:56","modified_gmt":"2021-07-20T06:28:56","slug":"spice-guideline","status":"publish","type":"page","link":"https:\/\/hartkorn-gewuerze.de\/unternehmen\/en\/spice-guideline\/","title":{"rendered":"spice guideline"},"content":{"rendered":"

Hartkorn spices – our quality guide<\/h2>\n

Our quality guideline provide transparency and you can classify the quality of spices, mixtures and herbs by yourself with our quality guideline.<\/p>\n<\/div>

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A pure spice (pepper, nutmeg, basil) is characterized by the following steps:<\/p>\n

Green is the best quality without any additives. The red coloured ones are awarded by far the lowest grade.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

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Is it a mixture such as chips, pizza, curry or chicken?<\/p>\n

The share which is prescribed by law is getting less; starting with green, continuing with yellow and ending with red which mustn\u2019t ever exist of any spices at all.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

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