Scent mark! 200g


Cloves – Cumin – Calabash Nutmeg

Cooking soup? Bake? Indian? Our Scented Clove Mix is a great base for everything.

Packaging 100% biodegradable!

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Cloves (50g) - Cumin (75g) - Calabash Nutmeg (75g)

Cooking soup? Bake? Indian? Our Scented Clove Mix is a great base for everything. The cloves do great in vegetable broth and gingerbread, the cumin brings exoticism to oriental and Indian stews, the calabash nutmeg is a touch of West Africa for sweet and savory.

All 3 products come from small farmers in African villages, our calabash nutmeg directly from the rainforest of Cameroon. Fair and social - typical village store!


KleinbauernSmall farmers in the rainforest

What makes our cloves special? They come from smallholders in the rainforest of Cameroon. For the local people we offer a source of income and thus take the pressure off the forests, because there is no logging needed to earn money. You support people, nature and climate!

Weight 224 g
Dimensions 18 × 11 × 2 cm

Gewürznelken, Cumin, Kalabassen Muskat


Polish winter compote

Unlike the name suggests, this is a drink rather than a compote as it is known in our country. It is ideal for cold winter evenings, tastes spicy and sweet and can be drunk cold or warm.


100 g of dried apples,
50 g of dried smoked apples (if available, otherwise replace with regular dried apples)
10 smoked dried plums,
10 dried figs,
10 dried apricots
To taste: dried cranberries, raisins, dried smoked pears
Spices: 7 cloves, 1 cinnamon stick, 3 star anise
To taste: lemon juice, honey


Cut dried fruits into bite-sized pieces
Put the fruits in a sieve or a bowl and rinse them thoroughly under cold water, then put them in a pot with the cloves and other spices. Note: take a large enough pot because the fruits will swell.
Pour about 2 liters of cold water so that the fruit is well covered with water. If you want a less intense taste, use a little more water.
Bring the water to a boil with the dried fruits and then simmer for about 1 hour.
Season with lemon and honey

Perfect vegetable broth

Once you’ve tasted really good homemade vegetable broth, you’ll immediately go to the pantry and discard the instant broth, which consists almost entirely of salt and sodium glutamate. It’s time for something new! This broth is the base for risotto, it makes a great addition to bolognese when it needs liquid, it seasons steamed vegetables, and it’s a great base for soups.


1/2 tuber of celery, cleaned, peeled and cut into coarse pieces.
6 carrots, cleaned, peeled and cut into coarse pieces
3 pieces of root parsley, cleaned, peeled and cut into coarse pieces
2 leeks, cleaned, peeled and cut into coarse pieces
8 onions, cleaned, peeled and cut into coarse pieces
10 mushrooms
2 cloves garlic
3 tablespoons of olive oil
Spices: 8 cloves, 4 bay leaves, 8 pimento gourds, 1 teaspoon white pepper, to taste 2 – 5 dried chilies
Herbs: 1 bunch of fresh flat-leaf parsley, 2 fresh sprigs of thyme


Heat olive oil in a large (!) pot.
Steam the vegetables in the hot oil, stirring again and again, do not allow them to color
Pour water into the pot so that the vegetables are well covered (at least 3 liters).
Add mushrooms, spices and herbs, bring to a boil and simmer gently for 1.5 hours, covered.
Pour the broth through a sieve and reduce again at high temperature by one third.
Add salt only at the end, otherwise the salt content will concentrate.
Use immediately, store in the refrigerator for a few days or freeze as a stock.

Get the scent and aroma and the good feeling of buying directly in the village from small farmers!