Italian herbs organic

• 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 Italian herbs are therefore free of onions, garlic, yeast, palm oil, sunflower oil, soy, strength, flour, diesel aid, sugar additive, flavors, flavors, 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.

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Shelf life and storage

• Store the can dry and dark at room temperature.
• With the practical rotating lock, the can can always be kept closed.
• MHD from 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 we are produced?

The Italian herbs are manufactured, bottled, filled in our in -house manufactory in Saarland, Germany and gently packed by the specialist.

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 Italian herbs are handed in doses by hand. Real manual work is still very important at Histaminikus. 

Ingredients

• 100g 5-minute polenta (corn semolina)
• 1/2 teaspoon salt
• 2 egg yolks
• 100g potato flour or cornstarch
• 100g rice flour
• 2 tablespoons of psyllium husks
• 2 TL Italian herbs

- for the pesto:

• 1 zucchini
• 50g macadamia nuts or pumpkin seeds
• 3 tablespoons of olive oil
• 1 handful of fresh basil
• Salt
• 1-2 tablespoons of Verjus (at will)

preparation

• Bring 400ml of water with 1/2 teaspoon of salt to a boil in a saucepan. Stir in the corn semolina (5-minute polenta) and simmer for 2-5 minutes over low heat.
• Take the pot off the stove and let the polenta cool for a few minutes.
• In the meantime, dice the zucchini for the pesto.
• Finely grind the macadamia nuts or pumpkin seeds in the mixer. Add olive oil and basil and mix everything into a paste. Add half of the zucchini and process everything into an even pesto. Dilute with a little water as needed and taste it with salt and as desired with Verjus.
• For the gnocchi, put the polenta together with the egg yolks in a bowl and in the
  Knead the food processor or with your hands.
• Add the cornstarch and rice flour, add psyllium husks and Italian herbs and process everything into an even dough.
• Form the gnocchi dough on a slightly floured work surface, shape about finger thick rollers. Cut small pieces of the roles with a knife and the gnocchi after
  Form.
• Bring water to a boil in a saucepan, add 1 teaspoon of salt and gradually add the gnocchi.
• As soon as they climb the water surface, with a foam spoon out of the
  Take water, drain and put it on a plate.
• In the meantime, heat 2 tablespoons of olive oil in a pan. Fry the other zucchini cubes in it. Finally, put the gnocchi into the pan and briefly roast.
• Serve the finished gnocchi with the pesto.