The silent revolution of flavors
“Spices belong in every kitchen – vegan or not.”
Whether in fine dining or fast bowl cuisine: anyone who cooks plant-based needs more than just substitute products. In this interview, Lukas M. Walchhofer, managing partner of STAY SPICED!, explains why spices create real depth, which blends the pros love – and how to create a signature dish with sumac, fermented garlic, and crunch.
Spices add depth to dishes
ALEXANDRA GORSCHE: You work with flavors every day. What is the biggest challenge for you when animal products—especially fats, protein sources, or umami components—are omitted?
LUKAS M. WALCHHOFER: Fortunately, nature offers us an incredible variety of ingredients that we can use to build up the umami flavor in a completely natural way. Vegetable and fruit powders such as tomato, onion, garlic, celery, or lemon juice naturally contain glutamic acids – something like a natural MSG (monosodium glutamate) that enhances the inherent flavor and adds depth to a dish. Shiitake mushrooms, miso, soy sauce, and seaweed are also excellent plant-based sources. The challenge often lies not in the intensity, but in bringing depth, length, and balance to the dish.
What many people don't know is that almost all of our spices are vegan – with no artificial additives or hidden ingredients. The only exceptions are a few blends such as our chicken soup, beef soup, and Sugo Cremoso with Parmesan. All other blends are the perfect choice for plant-based dishes – whether for everyday cooking or fine dining.
The third taste, umami, plays a huge role in vegan cuisine. Which spices or blends can be used to specifically enhance this taste?
In addition to classics such as tomato, onion, and celery powder, blue fenugreek, sumac, shiitake, and tarragon also provide intense flavors. Our S! STAY SPICED! UMAMI blend is a real all-rounder for plant-based dishes. If you like exciting flavors with a North African touch, try Golden Umami—with fenugreek, turmeric, asafoetida, and a hint of spice. Smoked paprika and fermented garlic also add depth to dishes.
Is there an underrated spice that you would absolutely recommend for vegan cuisine – and why?
Basically, spices belong in every kitchen – vegan or not. If you dare to use them creatively, you can turn even simple dishes into memorable highlights. But yes, I have two:
- Sumac – for me, one of the most underrated all-rounders: fruity and tart, fresh, slightly astringent. It adds depth and freshness to plant-based dishes and provides a gentle acidity where lemon is often used. A real game changer for bowls, dressings, or roasted vegetables.
- Allspice – my absolute favorite spice. It can replace up to five others: cinnamon, nutmeg, cloves, star anise, and pepper. Used in the right amount, it provides a powerful, warm base for sauces, marinades, vegetables, or stews.
Which blends or individual spices are particularly popular?
Umami – are real perennial favorites among professionals. Tomato flakes are particularly popular as a single spice: 1 kg of flakes corresponds to approx. 13.9 kg of fresh tomatoes. They deliver pure tomato flavor, are water-soluble, and are ideal for dressings, sauces, or as a crunchy topping.
Fermentation will have an even greater impact on cuisine in the future.
Plant-based cuisine and seasoning
Is there a simple dish that has become a signature dish with the right seasoning?
Our bruschetta olive dip is a classic: 1 part bruschetta olive seasoning, 1 part warm water (to activate the flavor), 1/2 part olive oil – done! Perfect for bruschetta, risotto, pasta, tarte flambée, or summer dressings. A highlight: Roland Trettl's signature dish with stuffed, breaded, and fried olives, avocado, and braised pointed peppers – all based on this mixture.
Where do you think plant-based cuisine is heading in terms of seasoning? More regionality, more fermentation, more spiciness?
All three – but fermentation will have an even greater impact on cuisine in the future: it adds excitement, depth, and individuality. Spiciness is not aggressive, but multi-layered and finely balanced. And regionality? This is reflected in spices through stories, origins, and personal relationships – which is exactly what we live by at STAY SPICED!.
Which spices go particularly well with fermented ingredients such as kimchi, miso, or sauerkraut – without overpowering the dish?
Garlic – my daily companion. It enhances the character of fermented ingredients and complements them without pushing itself into the foreground.
How can spices be used to add texture—for example, through crunch, resinous notes, or roasted aromas?
Crunch can be achieved, for example, with spice mixtures in tapioca dough or as a finishing touch after frying. Rosemary or our spruce spices with their woodsy character provide resinous notes. Roasted aromas are created by roasted sesame, fennel, or coriander—as in our Salty Bowl blend, which is perfect as a topping for bowls.
About Lukas M. Walchhofer
Walchhofer joined the spice manufacturer SPICEWORLD in 2005 as its first employee. After completing his MSc degree, he acquired shares in the company together with Helmut Gstöhl in 2018 and became managing partner. A year later, in 2019, the STAY SPICED! brand was created under his leadership and has since established itself as a premium spice brand with a clear focus on sustainability and quality. Today, the trained chef is CEO and responsible for a range of around 160 pure spices and 365 blends for the HORECA and end customer sectors, as well as a team of 35 employees. His focus is on direct supplier relationships, CO2-neutral production, and recyclable packaging—because for Walchhofer, “sustainability is part of our DNA.”
Fermentation will have an even greater impact on cuisine in the future.
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