
Overseas Spices
Once a week, 59-year-old Andreas Büchel patrols the most common importers in Hamburg.
He carefully examines and tastes the cargo, which mainly comes from overseas. In Ahlerstedt, Am Zuckerberg 1, the spices, herbs and tea filled in large sacks are delivered, stored, weighed and packed in small bags.
“Our strength is television with lots of cooking shows,” reveals the expert. The demand for cinnamon blossoms, tonka beans and fenugreek from India has increased since then.
But also various salt sods, such as black salt or Himalayan salt, are increasingly finding their way into German kitchens. “These natural salts have more minerals,” says Inke Büchel.