Beltane Biomix – a culinary journey around the world in two steps

Putting the best of various national cuisines onto the table has never been easier.
Beltane Biomix differs significantly from comparable products – because only at Beltane are meals seasoned in two steps.


Two bags – two steps

1. Seasoning mix 1 for browning – the secret is in the small bag:

The contents of the small bag are heated together with the cooking oil. This allows the taste of the essential oils and fat-soluble flavours of the spices to unfold at high temperatures. Each spice contains 200 to 450 components. Most of these substances are fat-soluble and react spontaneously with the components of the other spices during heating. The food is then fried in this fragrantly spiced oil. The seasoning mixture permeates the fresh ingredients and gives the dish its authentic character.

2. Seasoning mix 2 for cooking – the fine finishing touches from the big bag:

Aromatic herbs and seasonings give the food a well-rounded taste when deglazing. Natural gluten-free starches ensure the perfect consistency of the sauce. During the remaining cooking time, the spices and herbs blend with the fresh ingredients to develop a perfect, full-bodied, natural flavour.


Beltane Biomix Guarantee

The products contain no flavour enhancer, no yeast extract, no hardened fats, no artifical colours or flavours, no modified starches.
They are lactose-free and gluten-free (<20 p.p.m.).
The products are suitable for vegan/vegetarian cooking.



The invention describes a method whereby so-called dry semi-prepared meals (Mix for …) are much improved.

Due to technical reasons, conventional ready-made products contain hydrogenated fats, flavour enhancers, artificial flavourings and, should it be necessary, further additives. When it comes to taste, however, the best that can be said of them is that they are mediocre. Due to their standardised industrial taste, they may be of limited use in restaurants and for public catering.

Our ready-made products are free of food additives, hydrogenated fats, flavour enhancers, artificial flavours and modified starches. Thanks to the process we use, all our meals can be made to the standard enjoyed in a high-quality restaurant. Recipes from the on-trend cuisines of India, China, Mexico, etc. can be cooked just as authentically and to the highest quality as the traditional recipes of Italy and Germany. Both the quality of the ingredients and, above all, the quality of the finished dishes corresponds to elaborate original recipes, the quality of which is comparable to haute cuisine or that of ambitious amateur cooks at home. The spice mixtures are suitable for use at home and in restaurants as well as for community catering purposes.

If appropriately certified ingredients are used, all recipes can be offered in accordance with EU Regulation on organic farming 2091/92 in certified organic quality. Our recipes and mixes are healthy in a broad sense and meet the requirements and recommendations of modern nutritional advice (c.f. DGE, UGB).

Essential oils and so-called spicy substances are what chiefly give spices and herbs their flavour. They are fat-soluble and only partially soluble in water. That is why adding some spices not to the water but to the cooking oil makes sense. In the East, people have been cooking in a similar fashion for 5,000 years; frying certain spices in oil before cooking enhances their original flavour. Our method of preparing dishes in two stages has fine-tuned this kitchen secret to suit western eating habits. Our method means that each meal comes with two mixes and their ingredients are divided according to their thermal properties. The food is seasoned once with heat-resistant spices when searing, and then again with heat-sensitive herbs and seasonings when deglazing.

We speak of an “aqueous phase” that contains all the substances which mustn’t be heated above 100° C. These are usually all the delicate herbs and spices (such as dill or paprika), yeast, dried vegetables and various flours needed to make a sauce. In turn, all the robust herbs and spices (such as oregano or cumin) are added in the “oil phase”. Everyone is familiar with the taste of highly heated oregano on pizzas or caraway seeds on the crust of bread: these spices only really develop their right flavour after they’ve been heated to a temperature of between 120 and 160° C.

When cooking, the spice mix in the small bag is added to cooking oil and heated in a pan. Once the spices scent the air, that is to say once their flavours have been enhanced by the temperature, their components dissolve in the oil – and the oil then ‘carries’ the flavour. The meat or vegetables are then added and glazed with the oil. In the process, the flavours are evenly distributed on the surface of the food, the water evaporates and the oil is absorbed by the fried food. Searing food improves its colour and texture and helps blend the natural taste of the fresh ingredients with our seasoning mix. Finally, the food is deglazed and the second spice mix is stirred in, resulting, in no time at all, in dishes that are generally healthy, taste great and contain no undesirable or harmful ingredients.

Each spice has between 200 and 450 components. Most of them are fat-soluble and spontaneously combine with those of the other spices when heated. An impossibly large number of partly stable, partly decomposing compounds are formed. The result is a complex and multi-dimensional taste experience that, as with good wine, lingers. Tastes generated by the less complex industrial flavourings tend to have a comparatively flat effect and have little character.