YOUR SEASONING - SOON AT PRODEGA

Do you work in the food service industry? With STAY SPICED! from Austria, you can add intense spice and authentic flavor to your dishes – without additives ❌ and with 100% natural ingredients! 🌿

Whether pure spices or creative spice blends – ideal for professional kitchens that value premium quality.

Soon available at Transgourmet/Prodega in Switzerland!

YOUR SEASONING - SOON AT PRODEGA

FIND PRODEGA MARKETS NOW:

Which spices do you need?

With us you will find a wide selection of spices and spice blends that will make your daily cooking a breeze.


From grilling spices to baking spices, from barbecue spices to curry spices—we've rounded it all up for you. Our Mediterranean spices, Indian spices, spices for fish , vegetables, and meat, as well as salt-free spice blends , offer you endless inspiration and delicious recipes .

Trust the recommendations of our testimonials such as Roland Trettl , Haya Molcho, Tom Heinzle and Ben Perry as well as the passionate community.

Naturally sustainable

For us, sustainability and quality are our top priority.


Our spices and herbs are processed, packaged and shipped with passion and the highest quality by our 35-person team in the heart of Salzburg, using a lot of manual labor.

We use environmentally friendly, 100% recyclable tin cans and ensure fair working conditions in our sustainable production facility in Austria.

We ship our products CO2-neutrally in environmentally friendly, plastic-free packaging and attach great importance to making your shopping experience as easy and pleasant as possible.

Roland's favorite recipes

Be inspired by Roland Trettl's recipe ideas!
Entenbrust mit Rotkraut & Preiselbeerragout - STAY SPICED !
Zarte Entenbrust mit Rotkraut, Kletzenbrotcreme und fruchtigem Physalis-Preiselbeerragout. Entdecke das raffinierte Festtagsrezept von Roland Trettl! zum Rezept
Roche Baron Mille-Feuille mit Süßkartoffelsalat
Cremiger Roche Baron trifft auf fruchtige Mirabellen und raffinierten Süßkartoffelsalat. Entdecke das außergewöhnliche Mille-Feuille-Rezept von Roland Trettl! zum Rezept
Gelbflossenmakrele mit Guanciale, Eierschwammerln und Petersilien-Hollandaise - STAY SPICED !
Zarte Gelbflossenmakrele mit würzigem Guanciale, Eierschwammerln und cremiger Petersilien-Hollandaise. Entdecke das raffinierte Rezept von Roland Trettl! zum Rezept
Kraut-Dörrzwetschken-Croissant mit Grammeln und Buttermilch-Schnittlauch-Dip - STAY SPICED !
Knuspriges Kraut-Dörrzwetschken-Croissant mit herzhaften Grammeln und cremigem Buttermilch-Schnittlauch-Dip. Entdecke Roland Trettls raffiniertes Rezept! zum Rezept
Calamari mit Erbse und Cantaloup-Melone - STAY SPICED !
Discover calamari with peas and cantaloupe melon à la Roland Trettl. A sophisticated recipe that combines seafood with fruity lightness. zum Rezept
Rote-Bete-Knödel - STAY SPICED !
Colorful and wonderfully savory: Discover succulent beetroot dumplings as a vegetarian main course or a special side dish. Try the recipe now! zum Rezept