Fermented, roasted corn

Essigbrätlein

This allrounder will help elevate any potato dish – be it a puree, boiled salt potatoes with butter, fried, gratinated or baked. Our colleagues from Essigbrätlein also recommend trying it with grilled corn cob. Sounds like a joke to the uninitiated, but chefs in upscale gastronomy have long sworn by using the same ingredient in different forms of preparation – this makes for surprisingly complex flavour sensations.

15g packet

11,50 

(€766.67 per 1kg)

Ideas

Got a sweet tooth? Try it with baked apple, pear or butter caramel.

Essigbrätlein
Back in the late 1990s, the "Essigbrätlein", where our own Billy Wagner used to work, gave important and pioneering  impulses to German gastronomy. Andree Köthe and his chef Yves Ollech said goodbye to classic ingredients of top gastronomy, such as foie gras, and have since been using vegetables from root to flower with a great deal of creativity and enthusiasm. And this always with the aim of eliciting the maximum of flavours from every part of a vegetable. Over the years, various  seasonings (oils, powders, essences) have been created that contribute to  the perfect taste. For the first time, the Essigbrätlein is now selling several of their special essences in a limited edition via the Nobelhart & Schmutzig online shop, to help you bring that Essigbrätlein touch to your homecooking.