German Cuisine - Spices and Condiments

Spices and Condiments

Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy; the most popular herbs are traditionally parsley, thyme, laurel, chives, black pepper (used in small amounts), juniper berries and caraway. Cardamom, anise seed, and cinnamon are often used in sweet cakes or beverages associated with Christmas time, and sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become more popular in recent times.

Mustard (Senf) is a very common accompaniment to sausages and can vary in strength, the most common version being Mittelscharf (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf and the surrounding area are known for its particularly spicy mustard, which is used both as a table condiment and in local dishes such as Senfrostbraten (roasted steak with mustard). In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality Weißwurst. German mustard is usually considerably less acidic than American varieties.

Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream (Sahnemeerrettich), or combined with mustard. In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used.

Garlic was long frowned upon for causing halitosis, so has never played a large role in traditional German cuisine, but has risen in popularity in recent decades due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisines. Bear's garlic, a rediscovered spice from earlier centuries, has become quite popular again since the 1990s.