The best growing area for a spice is one with the right climate and optimal soil . For example, we source basil, marjoram, thyme, parsley, chives, savory, dill and lovage from a farmers' cooperative in Thuringia. There, not only is the soil perfectly acidic, but the temperatures are also ideal for the development of the wonderful essential oils. This careful selection of our growing areas takes a lot of time, but is worth it with every pinch of our pure spices.

In 2021, we brought the “Maiergut” in the Innviertel region of Upper Austria back to life. We are currently growing coriander and caraway on the 14 -hectare site.
a further step towards sustainability and also put the promotion of domestic agriculture and production in the foreground.

Natural products need time to taste unique. Our herbs from Thuringia are therefore not grown in batches, but only harvested twice a year. Our smoked paprika also requires patience and precision when harvesting and processing: In the Spanish La Vera Valley, the peppers are harvested by hand by small family businesses and smoked over Spanish oak wood in a complex process. And we have fallen in love with excellent taste experiences like this.

To recognize the quality characteristics of the best pure spices, you either need extensive specialist knowledge and experience or you know the right spice dealer - like STAY SPICED! For restaurateurs like you, we offer a comprehensive range of more than 150 pure spices of the highest quality and at unbeatable prices.