Havelland Express Blog
News from the gastronomy scene
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Date: 07 May 2026
The Alte Gewürzamt
Where tradition meets modern flavour
In the old town of Klingenberg am Main, surrounded by vineyards and timber‑framed houses, something with cult status in the German culinary world has been created for over two decades: the Alte Gewürzamt. What began as the visionary project of Ingo Holland has become one of Europe’s most renowned spice manufactories – known for uncompromising quality, artisanal precision and pure flavour.
Craftsmanship you can taste
At the Alte Gewürzamt, spices aren’t simply packaged – they are mixed, milled, roasted and composed. Each spice blend transforms decades of expertise into aromatic works of art:
- hand‑selected raw ingredients from around the world
- gentle processing for maximum aroma density
- creative blends from classics to haute cuisine
It’s no surprise that many top chefs travel to Klingenberg. The iconic green tins have become a symbol in gastronomy: reliable, aromatic and always a little extraordinary.
Tradition + modernity: the twist by Kilian Holland
With Kilian Holland joining the company, new impulses are shaping the manufactory. He brings fresh perspectives, modern product ideas and a digital mindset – without changing the foundational philosophy of his father.
The result: a brand that preserves tradition while moving into the future with clear vision.
Why these products are perfect for gastronomy
- Premium quality from the best ingredients
Only carefully selected spices make it into the signature green tins. - Consistent aroma & precision
Every blend is developed to deliver reliable results in professional kitchens. - Creative flavour diversity for every application
Date: 07 May 2026
Vadouvan
The quiet curry note that brings a dish together
Vadouvan is like a warm final chord: gentle, rounded and yet clearly present. It adds toasted depth, a subtle sweetness and a delicate onion‑garlic note that visibly brings sauces, vegetables and jus together – without ever taking centre stage.
In professional kitchens, Vadouvan acts as a silent service helper: briefly sweated, cleanly integrated – and a dish instantly feels more complete. Minimal input, strong recognition.
Vadouvan in the professional kitchen – key takeaways
Short and practical – for the moments when a dish needs a final warm twist:
- Profile & pairings: warm, lightly sweet, toasted; excellent with fish, poultry and root vegetables – subtle even in vinaigrettes or dips
- Dosing: start low (a knife tip), then adjust – Vadouvan builds gradually within the dish
- Technique: briefly sweat in butter or oil (do not brown), then release with stock, jus or cream to fully open the aroma
- No‑gos & storage: overheated Vadouvan turns bitter, too much becomes dominant; store dry, dark and well sealed
