Capuns Spice Blend

Origin & Story

Capuns are among the most tradition-rich specialities from the canton of Graubünden. Created as a simple but nourishing dish of the mountain farmers, Capuns are made from spätzle dough and dried meat, wrapped in chard leaves. Today this original dish has grown far beyond the borders of Graubünden into a beloved classic. Inspired by this Grisons tradition, I developed a herb blend that perfectly complements the original dish and rounds it off in flavour.

Highlights

This blend combines aromatic herbs like parsley, chives, lovage and wild garlic with finely balanced nutmeg and caraway. Onion and freshly ground Malabar pepper give the blend added depth and spice. Finely ground and ideal for stirring straight into the Capuns dough or the cream sauce. The exact recipe remains my secret.

Quality

All ingredients are single-batch, fresh and hand-mixed exclusively. I consistently use all-natural ingredients – completely without additives, technical aids, artificial flavours or anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

For especially aromatic Capuns I recommend working the spice blend straight into the spätzle dough and adding a little extra to the cream sauce. This lets the aromas combine perfectly and gives the dish a harmonious herb note. Finally grate fresh Sbrinz over the top – simply perfect.

Recommended use

• Classic Grisons Capuns

• Herb seasoning for spätzle dough

• Aromatic cream sauces

• Herb butter or dip

Recipe idea

Capuns & light Sbrinz cream sauce
View recipe

Origin / Ingredients

Flor de Sal (Portugal), Malabar pepper (India), parsley, nutmeg (Indonesia), chives, onion, lovage, wild garlic, caraway.
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.