Seasoning
German Seasoning — The Everyday Flavours of a German Kitchen
One Stop German Shop carries the seasonings German and Swiss kitchens actually reach for: Knorr Aromat, Maggi Würze and Fondor, herb and roast blends, and salad seasonings — imported directly and shipped from our New Jersey warehouse across the USA. These are savoury, umami-forward blends built for depth of flavour rather than heat.
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Frequently Asked Questions
What makes German seasoning different?
German seasoning leans on savoury depth rather than heat. The staples are all-purpose seasoning salts like Knorr Aromat and Maggi Fondor, liquid seasoning such as Maggi Wurze, and herb blends built around marjoram, caraway, juniper and lovage rather than the chilli and paprika heat common elsewhere. The result is a rounded, umami-forward flavour that sits behind most German home cooking.
What is Aromat and what is it used for?
Aromat is Knorr's all-purpose seasoning salt and probably the single most recognisable shaker in German and Swiss kitchens. It is used on fried eggs, buttered bread, French fries, grilled meat, roasted vegetables, soups and salads. It is a seasoning salt rather than a table salt, so it is best added lightly and adjusted to taste.
What is the difference between Maggi Wurze and Knorr Aromat?
They do a similar job in different forms. Maggi Wurze is a liquid seasoning, added by the drop to soups, stews, gravies and marinades where it disappears into the dish. Aromat is a dry seasoning salt in a shaker, sprinkled over food at the end or during cooking. Most German kitchens keep both rather than choosing between them.
Ingredients & nutritional facts
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
