Organic Sprouting Seed Mix “Pikantne” – A Zesty Taste Experience
Do you want your healthy meals to be anything but boring? This certified organic “Pikantne” sprout mix is designed for those who appreciate character in their food! A slightly spicy and pleasantly sharp flavor profile makes these sprouts the perfect garnish to awaken the taste buds.
What makes this mix so special? Carefully selected proportions ensure that the spiciness does not overpower the freshness of the sprouts but complements it perfectly. In the package, you will find:
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40% Mung beans – provide a balancing mildness and juicy texture
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20% Radish seeds – add a noticeable, refreshingly sharp note
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20% Lentils – bring substance and a rich base flavor to the mix
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20% Mustard seeds – provide that perfect warming and spicy finishing touch
Try these zesty sprouts in Asian dishes, as a side for meat, on hearty sandwiches, or mixed into dips!
Growing spicy sprouts at home
Growing even the spiciest sprouts is a stress-free and quick process using a special sprouting box:
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Dosage: Take one level tablespoon of the seed mix and spread it in an even layer on the bottom of the sprouting container.
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Initial rinse: Pour room-temperature water over the seeds. It is extremely important to let all the water drain through the valve to avoid excess moisture.
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Growing conditions: Cover the box with the lid and choose a bright location (e.g., on a kitchen counter) away from direct sunlight.
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Care: To allow the mustard and radish to develop properly, rinse the emerging sprouts thoroughly 2 to 3 times a day.
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Harvesting: Your zesty green addition is ready to enjoy very quickly – in just 3 to 5 days!
Detailed product specifications
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Botanical name: Seed mix
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Certificate: Organic product (DE-ÖKO-013)
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Sowing and harvest time: Sow year-round (from January to December)
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Germination time: 3 to 5 days
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Optimal germination temperature: 18°C to 22°C
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Location: Partial shade (avoid direct sunlight)
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Seed type: Open-pollinated seeds (not an F1 hybrid)
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Usage: For fresh consumption
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Winter hardiness: Not winter-hardy