Provence herbs

• a Pure natural product Without any additives
• salt
• very productive
• With the practical rotating lock, the spice can be very well portioned

We at Histaminikus do without unwanted additives. The herbs of Provence are therefore free of onions, garlic, yeast, palm oil, sunflower oil, soy, strength, flour, trickle aid, sugar additive, flavors, aromas, glutamates, fillers, preservatives and all other additives.

In short: real taste through exclusively purely natural ingredients, made in Germany.

Our spices are in one accredited laboratory Checked on your histamine content to give you an extra security.

Shelf life / storage

• Store the can dry and dark at room temperature.
• With the practical rotating lock, the can can always be kept closed.
• MHD after production: 2 years

Product development

According to the in -house secret recipe, the Histaminikus spices are produced by the specialist for low -histamine food.

We have researched and developed on the recipes of the spice line for a very long time, repeatedly tested the histamine content in the laboratory, selected and tasted the best raw materials. And finally, after almost a year, our spice line was found to be good. Of sensitive connoisseurs and nutritional gourmets.

The difficulty in development was that the histamine content depends on the amount of individual raw materials used, although according to Sighi list, these are classified as a histamine arm. This hurdle has been busy for a long time to find the perfect balance of the ingredients so that the histamine tastes taste delicious and are also low in histamine. The Histaminikus spice line stands for high quality with equally high tolerance. 

Where and how is it produced?

The herbs of Provence are manufactured, bottled, bottled and gently packed by the specialist in our in -house manufacture in Saarland.

As soon as the ingredients have arrived with us, they are lovingly put together in the Histaminikus Manufaktur by hand and mixed in the drum mixer. Our employees with passion ensure that the herbs of Provence are handed in doses by hand. Real manual work is still very important at Histaminikus. 

Ingredients

- for the shortcrust pastry:

• 150 g of spelled flour
• 100 g spelled flour
• 1 TL rock salt
• 2 tablespoons of mineral water
• 110 g butter

- for the filling:

• approx. 350 g broccoli
• 200 ml cream
• 100 ml milk or alternative
• 3 eggs (or 12 quail eggs)
• Rock salt
• 1-2 TL herbs of Provence
• 60 g young Gouda

preparation

• Process all ingredients for the shortcrust pastry into a smooth dough.
• Wrap the dough in cling film and let it rest in the fridge for 30-60 minutes.
• Meanwhile prepare the broccoli. To do this, remove the stalk and the florets in smaller ones
  Cut pieces/strips.
• Steam the broccoli over a water bath for a few minutes.
• Take the shortcrust pastry out of the fridge after the rest.
• Expose a quicheform and flour. Press the shortcrust pastry into the mold and pull one edge up.
• Spread the steamed broccoli on the shortcrust pastry.
• Make a single cast from cream, milk, eggs and spices. Spread this evenly over the broccoli.
• Grate the Gouda over it and bake the quiche at 200 degrees in the preheated oven for 35 to 40 minutes.