Quality you can taste

South Tyrolean herbs & spices

Ample sunshine and a mild climate: South Tyrolean herbs and spices profit from optimal growing conditions on the south side of the Alps. Since 2007, herbs and spices have been allowed to bear the South Tyrolean seal of quality provided that cultivation complies with strict quality criteria.

What are the most important quality criteria?

Regional cultivation
High elevation cultivation far from cities and busy roads
Plants from organic farms or integrated cultivation
Harvest timed for the optimal moment (tempo balsamic) when the plants contain the most active constituents
Free from additives
Subject to regular checks by an independent inspection authority

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South Tyrolean herbs and spices in numbers

At least 500

metres above sea level: required altitude of the growing area.

300

days of sunshine throughout the year guarantee that the plants receive ample light and warmth. The result: great taste and aroma.

The 1980s

marked the start of professional cultivation of herbs and spices in South Tyrol, although there is a long regional tradition of cultivation for personal use.

Today, 10

farms cultivate herbs and spices with the South Tyrolean seal of quality.

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How are South Tyrolean herbs and spices produced?

Ample sun and warmth form the foundation for the diversity of aromas characteristic of South Tyrolean herbs and spices. Clean mountain air and careful farming practices also go a long way. Harvesting at ‘tempo balsamico,’ the optimal harvest time, ensures that plants are full of a maximum of active constituents. The dried blossoms, herbs and spices are then specially packaged to protect their aromas so that every bit of flavour is preserved.

Which types of South Tyrolean herbs and spices are there?

Fenugreek

Use: typical bread seasoning for Vinschger Paarl bread, Schüttelbrot crispbread and rye bread; seasoning for spreads made of cream cheese as well as curd, cheese dishes, eggs and potatoes

Tarragon

Use: vinegar and mustard flavouring, poultry seasoning, cooked fish or meat

Savoury

Use: pepper substitute for meat, legumes, cabbage dishes, fried potatoes or potato salad

Crimson beebalm

Use: tea infusions of leaves and flowers

Lovage

Use: like celery; tastes pungent and bitter

Oregano

Uses: use in the Italian cuisine for pizza, sauces, tomato dishes, lamb and vegetable dishes

Rosemary

Use: goes well with meat and potatoes
Insider tip: tastes great in combination with apples