Origin and production
" Spice mix for sauerbraten and braised dishes ".
This traditional German spice blend is inspired by classic Sauerbraten recipes, as used for centuries in regional cuisines from the Rhineland to Franconia. Its carefully balanced composition is based on spices that provide warmth, depth, and aromatic harmony during the colder months. Each ingredient—from juniper and cloves to thyme—is dried, coarsely ground, and combined in such a way that its full aroma can develop during the long braising process.
Taste and aroma
The blend has a warm, spicy, and slightly sweet-and-sour profile. Allspice, cloves, and juniper lend an aromatic depth, while mustard seeds, coriander seeds, and pepper contribute a subtle heat. Thyme and celery provide a savory herbal note, rounded off by onion aromas. The result is a complex, harmonious spice profile—perfect for hearty meat dishes with sauce.
Application
Ideal for pot roast, roast beef, game dishes, or braised dishes of all kinds. Boil two to three tablespoons of the mixture in vinegar water or red wine and pour over the meat as a marinade. After marinating (traditionally 2–3 days), pat the meat dry, sear it, and braise it in the pan juices. Also excellent as a base for spice bags, pickling liquids, or rich sauces.
Interesting facts
Sauerbraten has its roots in traditional German home cooking and was originally developed to preserve meat. The combination of vinegar, wine, and spices creates its typical, slightly acidic flavor. Juniper, cloves, and allspice, in particular, contribute to its distinctive aroma and have always been considered classic accompaniments to braised dishes.
Ingredients
Mustard seeds, allspice, white and black peppercorns, juniper berries, cloves, thyme, celery, coriander seeds, onions
