Why no kitchen should be without balsamic vinegar

Versatile enjoyment & unmistakable aroma

Fruity, mild and versatile in taste – balsamic vinegar is a staple in many kitchens for good reason. Its roots go back to the Middle Ages, when it was initially used as a remedy in northern Italy before it began its triumphal march as a condiment. Even today, balsamic vinegar stands for quality and special enjoyment.

We’ll show you why fruity balsamic vinegar is a must in every kitchen and which dishes are particularly refined with it.

Aceto Balsamico di Modena IGP Byodo Naturkost

The origin of balsamic vinegar

The origin of genuine balsamic vinegar lies in the Italian region of Emilia-Romagna, more precisely in Modena. It was produced there in the Middle Ages from boiled grape must – traditionally matured for years in small wooden barrels.

“Balsamico” is derived from the Italian, which means “healing” or “beneficial”.

The special maturation period and the high quality of the raw materials make the balsamic vinegar what it is today: an aromatic vinegar with a sweet and sour note and unmistakable character.

Mild & fruity taste

In contrast to classic wine vinegar, balsamic vinegar is significantly milder. It contains less acidity and has more fruity sweetness, which comes from the cooked grape must. Naturally and gently produced, balsamic vinegar provides a well-rounded taste experience.

The fruity and delicate variety of our balsamic vinegars leaves nothing to be desired. 100% of the finest organic ingredients and natural vinegar fermentation ensure a uniquely delicious taste. They impress with flavors such as mild apple, fine lemon, fruity pomegranate and rich raspberry.

To our balsamic vinegars

Balsamic vinegar adds that certain something here

Whether it’s a classic leaf salad, couscous, lentil salad or caprese – a dash of balsamic vinegar rounds off any dressing and adds depth.

Oven vegetables, antipasti or grilled zucchinis benefit from a fruity finish with balsamic vinegar.

A few drops over creamy risotto or a Mediterranean tomato sauce will also add more flavor.

Balsamic vinegar is also ideal for marinating – for example tofu, tempeh or meat. The vinegar gives a fine caramelization when frying.

Balsamic vinegar harmonizes particularly well with hard cheeses such as Parmesan or goat’s cheese – one drop is enough!

Balsamic vinegar also tastes great in a sweet combination. In combination with strawberries, vanilla ice cream or panna cotta, the fruity vinegar creates special flavors.

With a good olive oil such as extra virgin olive oil from Italy and a little salt, balsamic vinegar is the ideal dip base for fresh bread.

Our fruity balsamic vinegars

Lemon Balsam Fresh, light and tangy - ideal for summer salads, bowls or fish dishes. Also a delight in homemade lemonades or as a kick in lemon dressing. Try it now

Apple Balsam Mild and harmonious - perfect for classic salad dressings, fruit salads, light sauces, raw vegetables, as a topping on baked vegetables or to refine typical Asian dishes. Try it now

Pomegranate balm Fruity and slightly tart - goes wonderfully with oriental dishes, couscous, feta, grilled vegetables or as a drop on cheese. Also an absolute highlight in red sauces or on antipasti. Try it now

Raspberry balm Fruity and aromatic - perfect for colorful leaf salads with nuts or goat's cheese, as a topping on vanilla ice cream or fresh berries. Also a real insider tip in fruity sauces for game dishes. Try it now

Italian balsamic vinegar & balsamic vinegar

Aceto Balsamico di Modena IGP Classic, delicately spicy and balanced - ideal for dressings, Mediterranean dishes, tomato mozzarella or to round off dark sauces. A real all-round talent in the kitchen. Try it now

Aceto Balsamico di Modena IGP - Invecchiato Byodo Naturkost

Aceto Balsamico di Modena IGP - Invecchiato Complex in taste thanks to 3 years of ageing in oak barrels - perfect for fine cheese platters, carpaccio, roasted vegetables or to refine risotto and meat. One drop is enough for special depth. Try it now

Condimento Bianco, Condimento Rosso Byodo Naturkost

Condimento Bianco & Rosso Mild, fruity vinegar specialties. Condimento Bianco is ideal with fish, vegetables and light dressings, while Condimento Rosso adds harmonious depth to salads, bowls and antipasti. Try it now

Cremas - classic or fruity Creamy creams - classic, refined with basil or fruity with blackcurrant - enhance cheese, meat and desserts. Perfect for garnishing and seasoning with a sweet and sour note. Try it now

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Which oil goes with which vinegar?

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Balsamic vinegar vs. classic vinegar

How do they differ?

In addition to classic apple or white wine vinegar, balsamic vinegar or aceto balsamico can also be found on the supermarket shelves. But what is the actual difference between these types? Is balsamic vinegar simply sweeter? And what is it used for?

We take a look at the most important differences – from production to taste.

The production

Classic vinegars such as apple, red wine or white wine vinegars are produced using the classic vinegar fermentation process: alcohol is converted into acetic acid with the help of acetic acid bacteria – a purely biological process.
Balsamic vinegars, on the other hand, are based on a slightly different principle: they are made from cooked grape must – the so-called “must concentrate”. The boiling down process produces a thick, slightly sweet vinegar that is significantly milder in taste. High-quality varieties such as balsamic vinegar also mature for a while in wooden barrels.

The taste

Classic vinegar is usually tart, clear and fresh in taste – sometimes fruity (e.g. apple cider vinegar), sometimes stronger (e.g. red wine vinegar), depending on the variety.
Balsamic vinegar is usually milder, sweeter and thicker. It brings not only acidity, but also depth, sweetness and a rounded aroma to the plate.

The most important differences at a glance

Differences between classic vinegar and balsamic vinegar - Byodo Naturkost

When do I use which vinegar?

Unterschiede zwischen klassischem Essig und Balsamessig Byodo Naturkost

Classic vinegars ... are perfect for mixing dressings or marinades, pickling vegetables or cooking soups and sauces. Discover now

Balsamic vinegar ... are ideal with leaf salads, cheese, fruit or desserts - wherever sweetness and acidity need to work together harmoniously. Discover now

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The vinegar mother: a sign of naturalness in vinegar

Vinegars basically have an unlimited shelf life. Over time, however, clouding and a so-called "vinegar mother" can develop. But what exactly is this all about?

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How is vinegar made?

The vinegar fermentation

From sweet must to tangy acidity: the production of vinegar is a fascinating process that takes place in a completely natural way and has been practiced for centuries. But not all vinegars are the same: There are big differences between conventional and organic production.

We show you how vinegar is made and what is important in organic production.

Wie entsteht Essig? Feiner Würzessig von Byodo Naturkost

Step by step: How vinegar is made

Vinegar is produced through a biological process called vinegar fermentation, in which alcohol is turned into acetic acid. Two important stages are required for this to work:

Alcoholic fermentationThe starting point for any vinegar is a sugary liquid – e.g. grape must, apple juice or grain mash. With the help of yeasts, the sugar is first converted into alcohol. The result is an alcoholic beverage such as wine, cider or beer.
Acetic acid fermentationNow acetic acid bacteria come into play. They convert the alcohol into acetic acid with the addition of oxygen – the basis for what we know as vinegar. This process can take place slowly and naturally or be accelerated by technical processes.

Conventional vs. organic: the subtle difference

In conventional production, the focus is primarily on efficiency. The fermentation process is greatly accelerated with the help of industrial fermenters – the vinegar is often ready after just a few days. Technical aids such as clarifiers or additives are often used to influence the taste, color and shelf life. The natural maturation and variety of flavors are usually lost in the process.

Organic vinegars generally have a deeper and stronger taste. This is not only due to the high-quality raw materials, but above all to natural processes, namely gentle processing and longer maturation.

High-quality raw materials from controlled organic cultivation
Slow, natural fermentation process
No use of chemical pesticides or synthetic fertilizers
Smaller batches & longer maturation to give the vinegar time to develop its full flavor
Intense, complex aroma due to natural maturation

Special features of Byodo vinegars

Our organic vinegars are made from 100% of the finest organic ingredients and are produced in a particularly gentle and natural way – without any heating or sulphuring. This preserves valuable enzymes and aromas, which ensures an intense, natural taste.

This production process also retains active acetic acid bacteria. They can appear as a“vinegar mother” – a visible sign of genuine quality and living naturalness.

More about the "vinegar mother"

Wie entsteht Essig? Crema mit schwarzer Johannisbeere von Byodo Naturkost

Our tip

Whether for refining dressings, pickling vegetables or as a fine topping for desserts – a high-quality organic vinegar is a real all-rounder.

And because quality and enjoyment go hand in hand with us, you will find a large selection of naturally produced vinegars – 100% organic.

Discover now

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Enjoy spicy

Why we love – and sometimes fear – spiciness

Spicy food is polarizing – you either love it or prefer to give it a wide berth. However, spiciness is not just a special kick, but also a real culinary experience. If you try it out, you will quickly discover how versatile spicy ingredients can be – and how they can refine or intensify the flavor of a dish.

Exciting: Our body reacts to spiciness in a similar way to heat. The nerve endings on the tongue and in the mouth are stimulated and the brain releases endorphins – including a little kick of happiness. Strictly speaking, this is not a taste, but a pain stimulus. The pungent capsaicin activates the heat receptors in the oral mucosa – similar to when we burn ourselves. For many, it is precisely this little “burn” that is the attraction: it awakens the senses, releases happiness hormones and (in the best case) is even a little addictive. This is precisely why so many people reach for hot sauce or hot and spicy mustard again and again.*

Source:
For Spicy Food Day on August 19: How healthy is spicy food? – PTAtoday

Not all spiciness is the same

Spiciness has many faces – depending on the ingredient, it feels very different. The best-known spicy ingredient is chillior more precisely the substance capsaicin contained in it. It provides a long-lasting, deeply warming spiciness that builds up slowly.

The situation is completely different with mustardHere the pungency comes from mustard oils, which take effect in a flash and can be felt in the nose in particular – a real kick of freshness that subsides just as quickly.

Also pepper (with the active ingredient piperine) or ginger also provide a mild, aromatic spiciness.

Horseradish is also rich in mustard oils, but its effect is even more intense and biting – it literally hits the nose and provides the well-known “spicy shock” that goes particularly well with fish, meat or beet.

Garlic on the other hand, has a rather ethereal, slightly burning pungency, which often mellows during cooking, but stands out more intensely when raw and has a particularly hearty, spicy effect.

If you know these differences, you can combine them in a targeted way, because spiciness tastes and acts very differently.

Sharpness in numbers

How spicy is spicy?

The Scoville scale measures the spiciness of food. It shows how much capsaicin is contained.

For comparison:

Paprika: 0 Scoville
Jalapeño: approx. 5,000 Scoville
Habanero: up to 350,000 Scoville
Reaper chili: over 2,000,000 (for professionals only! 🔥)

Our products with a spicy taste are designed for enjoyment – for a fiery, spicy note that lingers without being overpowering.

Three hot favorites in comparison

Dijon mustard vs. steak & pepper sauce vs. chili bell pepper sauce

Our three spicy organic specialties show just how diverse spiciness can taste. But what exactly is the difference between Dijon mustard, steak & pepper sauce and chili bell pepper sauce? And how does their respective spiciness go with different dishes? Which is your favorite?

Byodo Dijon mustard

The real Frenchman among mustard varieties impresses with its typical, subtle spiciness. Made from brown mustard seeds, finely ground and refined with special ingredients – the result is classic mustard with a refined spiciness.

What makes it stand out?

Typical, direct mustard spiciness
Ideal for dressings, sandwiches, marinades or for refining sauces
Always fresh production in small batches

Spicy character: fresh, direct – short but intense

Our tip: For those who like it even spicier, we have our Hot mustard with chili.

Byodo Steak & Pepper Sauce

Pepper plays the leading role in this sauce – and not just in any way, but with fine Kampot and Malabar pepper. Its peppery, spicy note is complemented by a pleasant freshness that makes it the ideal accompaniment to grilled vegetables, potato wedges or, of course, steak.

What makes them stand out?

Peppery spiciness with a pleasant freshness
finely tuned with high-quality pepper
Not only for meat fans, but also for plant-based cuisine

Spicy character: spicy, warm, persistent – with aromatic depth

Byodo chili bell pepper sauce

This is where sun-ripened peppers meet spicy chillies. The chilli bell pepper sauce combines sweet, fruity flavors with a gentle but noticeable heat – perfect as a dip or topping for bowls, burgers, etc.

What makes them stand out?

Fruity freshness meets gentle chili spiciness
Versatile – can be used as a dip, topping or seasoning sauce
vegan & gluten-free – ideal for versatile dishes

Spicy character: mildly spicy, fruity – pleasant & balanced

Recipe tips – spiciness for every taste

Black Bean Burger mit Feinkost Saucen von Byodo Naturkost

Black Bean Burger Our Black Bean Burger can be easily seasoned to your own taste.
Combine with your favorite sauce and every burger gets a different level of heat!

🔥up to🔥🔥 🔥 (depending on the sauce) To the recipe

Chili oil The quick all-rounder for pizza, pasta, bowls & co. - prepared in 10 minutes, with dried chili peppers, garlic and our high-quality extra virgin olive oil.

🔥🔥🔥🔥 Try it now

Sweet chili mayo A mixture of our mild mayo and fruity-sweet spiciness from paprika, chili, agave syrup and salt - great with potatoes in all variations, burgers or sandwiches.

🔥 To the recipe

Hot-Jalapeno Ketchup mit Ketchup ohne Kristallzucker von Byodo Naturkost

Hot jalapeno ketchup Our tomato ketchup without granulated sugar meets green jalapeños! For everyone who wants more than sweet and tomato. Can also be used in sauces or as a dip.

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Tagliatelle "Cacio e Pepe" The Italian classic - extra virgin olive oil, pasta, cheese and lots of pepper. Our steak & pepper sauce gives the dish even more depth and provides the perfect spicy kick.

🔥 To the recipe

Kimchi-Variationen mit Bio-Meersalz von Byodo Naturkost

Kimchi variations Whether with Chinese cabbage, savoy cabbage or even mini cucumbers - our kimchi variations taste great as a topping for bowls, rice dishes or burgers - and will keep in the fridge for several weeks.

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Spiciness tips for beginners (& the brave)

Increase the spiciness slowly: Start off mild and increase the spiciness slowly. Especially with new sauces or chili products, the first “tasting dip” is worthwhile – it’s better to spice it up than to regret it!
Too spicy when cooking? Oils, cream, avocado and nuts soften capsaicin (the spicy ingredient in chili). A dollop of mayo, yogurt or a dash of coconut milk helps if it gets too spicy.
Combine rather than cover: spiciness works best with acidity (vinegar), sweetness (e.g. mango) or fat (oil).
Combine spicy products correctly: Mustard, pepper and chili have very different effects – it’s better not to use them all at once! For example, combine peppery steak & pepper sauce with mild ingredients, chili bell pepper sauce with sweet components such as baked vegetables or aioli with acidic dishes.
Be careful with raw chilies: capsaicin is mainly found in the inner walls and seeds of the chilies. It is best to wear gloves when cutting and do not touch your eyes or face afterwards.
Incorporate spiciness instead of adding it on top: When cooking spicy dishes, it is better to season them early on (e.g. stir in the sauce or cook with them) instead of just using the spiciness as a topping – this allows it to develop better in the dish.
Water doesn’t help – dairy products do: when it gets too spicy: Water only spreads the spiciness further. It’s better to use milk, yogurt or a spoonful of neutral oil.

Our hot favorites

Hot ketchup

Spicy mustard

Steak & pepper sauce

Dijon mustard

Chili bell pepper sauce

Grainy mustard

Mexico salsa sauce

Horseradish bar

Medium hot mustard

Cream of horseradish

Hot favorites

Whether mustard, horseradish or sauce - you'll find the right spiciness for your taste in our range. Discover now

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Whether mustard, horseradish or sauce – you’ll find the right spiciness for your taste in our range.

Our product variety

Discover over 150 products in the best 100% organic quality. Our double quality assurance ensures maximum product safety. Here you will find more than just products - enjoy the taste of quality, pleasure and sustainability.

Discover now

Byodo promise of enjoyment

Unforgettable taste experiences - we want to offer you these moments with our wide range of premium organic products.

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Extra virgin olive oil - why prices fluctuate

A look at the price development of our organic extra virgin olive oils!

After two years of very high raw material prices for extra virgin olive oil, we are now able to lower our prices again somewhat – both for our extra virgin olive oil from Italy as well as for our extra virgin olive oil from Greece. However, as the market situation develops dynamically, we always adjust our prices fairly and transparently – both upwards and downwards. As a customer, you are currently benefiting from the lower purchase prices, but the olive oil market will remain volatile in the long term, meaning that further price increases cannot be ruled out.

But why have prices for 100% organic olive oil risen so sharply in recent years? How will the market continue to develop? And what does this mean for our high-quality olive oil? We take a look at the background to the price trend and explain what this means for our delicious olive oil – and for you as a customer!

Why has olive oil become so expensive in recent years?

The past two harvest years (2023 & 2024) have hit global olive oil production hard. Extreme weather conditions led to drastic crop failures, particularly in the most important producing countries of Spain, Italy and Greece.

Olivenernte - Bio-Olivenöle von Byodo Naturkost

Why the crop failures?

Heatwaves and drought: Less rain and extreme temperatures affected the olive trees.
Falling stocks: The low harvest volumes caused stocks to shrink, resulting in a massive increase in the price of olive oil.
Pest infestation: The olive fly also occurred more frequently in certain regions and destroyed individual parts of the harvests.

The result: record prices for the raw material olive oil at origin!

Prices are falling – but for how long?

The situation has eased with the new harvest (November 2024 – March 2025). The olive harvest has been better in Greece and Spain in particular, meaning that larger quantities are now available. This is pushing prices down – and we are passing this price reduction on directly.

But be careful: the situation is not the same everywhere!

Italy remains the exception: the harvest here was once again weak, which is why high-quality olive oil is still in short supply. Even though the situation in Italy remains tense, we can offer our Italian organic olive oil at an identical price to Greek olive oil.

The graphs show the development of the olive oil price in the period from 07/2020 to 01/2025 in Greece (left) and Italy (right) – for our extra virgin olive oil we only look at the red graph “extra virgin olive oil”.

Source:
OLIVEOIL PRICES – February 2025 update

https://www.byodo.de/wp-content/uploads/2025/03/olivenoel-preisentwicklung_griechenland-2020-2025-neu-1.png

https://www.byodo.de/wp-content/uploads/2025/03/olivenoel-preisentwicklung_italien-2020-2025-neu-3.png

What does the future look like?

The current price level could hold up in the coming months – but olive oil remains an uncertain price factor commodity in the long term. The reasons:

Stocks remain low. Although the new harvest was better, global stocks are not yet back to normal levels.
Climate change is creating unpredictable conditions. Hot summers, drought or storms can jeopardize the next harvest.
Italy could become even more expensive. The poor harvest and high demand for high-quality olive oil could lead to another price increase there.
Rising production costs. Wages, energy and transportation costs continue to influence the final price.

Regardless of market fluctuations and price trends, one thing remains unchanged: our commitment to the highest quality and best taste.

Our quality promise since 1985

💚 100% organic ingredients from controlled organic cultivation

🫒 Careful cold pressing for full flavor and the best nutrients

🔍 Double quality assurance – far beyond legal standards

🫱🏼‍🫲🏼 Byodo’s promise of enjoyment for an outstanding taste experience

Since our foundation 40 years ago – in 1985 – it has been our goal to combine organic and enjoyment in every single product. Our decades of expertise in sensory analysis always guarantee the highest quality and best taste in our extra virgin olive oils.

Sustainability counts - today more than ever

Developments in recent years show how strongly external influences can change agriculture and therefore also the availability and prices of food. Extreme weather and unpredictable harvest conditions make it clear that sustainable action is becoming increasingly important – for the environment, for producers and for us all.

Find out more about our commitment to a more sustainable future:

Learn more

High-quality organic olive oils

Discover our extra virgin olive oils - in 100% organic quality! Discover now

Sources

OLIVEOIL PRICES – February 2025 update
Inflation: These products have seen the highest price rises in the last four years – WELT
EU olive oil supply to swell as Spanish crop recovers from drought | Reuters

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The variety of flavors of olive oil

What can olive oils taste like and how can you tell the difference?

Not all olive oil is the same. It is far more than just a basic ingredient – it is a real taste sensation! The aromas range from mildly fruity to intensely spicy, depending on the olive variety, the time of harvest and the processing. But how can you tell the difference? What do terms like “fruity”, “bitter” or “spicy” mean on the label?

In this article, we delve into the world of olive oil sensory analysis and show you how to recognize high-quality olive oils based on their taste profile, which flavours are available and which olive oil goes best with your favourite dishes. This way, you can choose your olive oil individually and round off your dishes perfectly.

The sensory profile of olive oil: pungency, bitterness & fruitiness

Olive oil has a unique spectrum of flavors – three sensory characteristics determine the taste of an olive oil: Fruitiness, bitterness and pungency. They are essential quality characteristics and help you to find the perfect olive oil for you. However, there is no “right” or “wrong” taste when it comes to quality – instead, there are different sensory profiles that indicate the diversity and complexity of olive oils.

Sensorik von Olivenölen bei Byodo Naturkost

Sharpness

A sign of freshness

A slight scratchy throat after tasting the olive oil? That’s a good sign! The sharpness also comes from the polyphenols it contains and is an indication of freshness.

👉 How do you recognize pungent olive oils?

They cause a slight burning sensation in the throat
More intense pungency indicates a higher polyphenol content
Particularly pronounced in fresh, early harvests

The pungency is so typical of high-quality olive oils that professional tasters even rate it on their own scale!

Bitterkeit bei Olivenölen Byodo Naturkost

Bitterness

A sign of quality

Bitterness is a natural characteristic of olive oil and an indicator of many valuable polyphenols. Polyphenols are secondary plant substances with health-promoting effects. Bitterness is mainly obtained from green, early harvested olives.

👉 Typical for:

High-quality, cold-pressed olive oils
Olive varieties with an intense aroma
Oils with a strong flavor for hearty dishes

Bitterness can be unfamiliar at first, but it is an important quality feature – the more intense it is, the richer the olive oil is in healthy ingredients!

Sensorik Rad für Bio-Olivenöle von Byodo Naturkost

Fruitiness

The aroma of olive oil

Fruitiness describes the positive aromas of an olive oil that are reminiscent of fresh or ripe fruit, herbs or nuts. These are created by the olive variety, the degree of ripeness of the olive and the processing.

👉 Possible flavors can be:

Green & fresh: green banana, artichoke, freshly cut grass
Fruity & sweet: apple, almond, ripe tomato
Herbs & spices: Basil, thyme, black olive

The more intense the fruitiness, the more aromatic the olive oil. Particularly high-quality olive oils have a pronounced fruity aroma.

Our tip

Pay attention to the sensory scale on our labels – unlike many other organic olive oils, you can directly read off the fruitiness, bitterness and pungency and find the right olive oil for your taste.

Quality is not only to be found in the intensity of the aromas – mild olive oils can also impress with their careful processing and freshness. A mild oil is just as high quality, it just depends on the desired taste and area of use.

How to read the olive oil label correctly

Have you ever wondered what all the information on an olive oil bottle means? With Byodo organic olive oils, in addition to classic information such as the origin, best-before date and storage instructions, you will also find a sensory scale that presents a clearly defined taste profile of our olive oils.

But why is it so important to reveal the nuances of flavor? This is due to the diversity of flavors in olive oils. There are now over 1,000 varieties of olive oil – each with its own individual taste profile. As with good wine, the taste of olive oil varies depending on the climate and soil.

To make it easier for you to find the right olive oil with this variety of flavors, we have developed a sensory scale on our labels. This shows the three most important flavor characteristics of an olive oil – fruitiness, bitterness and pungency – in different intensity levels. This allows you to see directly which olive oil suits your preferences and dishes.

So liest Du Olivenöl Etiketten richtig - Byodo Naturkost

The sensory scale

The flavor profile of the olive oil can be taken from the sensory scale. The fruitiness is described with green or ripe aroma and taste notes. For bitterness and pungency on the other hand, there are three intensity levels, which are visualized on the label with circles and triangles. One symbol means “light”, two mean “medium” and three mean “intense”.

The strength of the flavor dimensions in our organic olive oils has been confirmed by an independent panel of olive oil experts.

You will also find information about the country of origin and the declaration as first-class extra virgin olive oil on the label. This is because our organic olive oils are obtained directly from olives using exclusively mechanical methods (cold pressing) – from controlled organic cultivation in Greece, Italy or Spain.

Which olive oil goes with which dish?

Extra virgin olive oil, from Italy

Due to its medium bitterness and pungency, Italian olive oil is particularly suitable for dishes with intense flavors, as it enhances the taste without dominating it.

Byodo Olivenöl nativ extra, aus Griechenland

Extra virgin olive oil, from Greece

Thanks to its balanced flavor, Greek olive oil is a real all-rounder - perfect for fine dishes that need to retain a harmonious taste.

Byodo Olivenöl nativ extra aus Spanien für spanische Paella mit Meeresfrüchten

Extra virgin olive oil, from Spain

With its mild taste and ripe, fruity aromas, Spanish olive oil enhances dishes where the fine ingredients should take center stage - for a smooth, elegant touch.

Our Italian olive oil is perfect for…

Hearty Mediterranean dishes: ideal with bruschetta, caprese or grilled vegetables.
Aromatic pasta & risotto: Particularly delicious in combination with fresh tomatoes, rocket or Parmesan.
Strong meat dishes: wonderfully enhances the flavors of lamb, beef or game.
Dips & dressings: Adds an intense note to pesto, aioli or vinaigrettes – classically with Aceto Balsamico di Modena IGP to tomato salad or a burrata.

Our Greek olive oil is perfect for…

Light, fresh dishes: Ideal for salads, fish or mild vegetables such as zucchinis or eggplants.
Gentle pasta dishes: Goes perfectly with lemon pasta, seafood or ricotta ravioli.
For sweets: Can be used in desserts or even combined with yogurt and honey.
For refining: Ideal as a mild finish for soups or for drizzling on bread.

Our Spanish olive oil is perfect for…

Mediterranean & oriental dishes: Ideal for Moroccan tajine, couscous salad or tapas such as jamon serrano and Manchego cheese.
Fruity salads: Goes wonderfully with salads with figs, raspberries, peaches or strawberry and asparagus salad.
Fine dressings, marinades or vegetable dishes: Gives vinaigrettes, aioli or lemon marinades as well as fine vegetables a soft, fruity note.
Desserts: Also perfect as a mild addition to chocolate or to refine vanilla ice cream.

Olive oil for every taste

Find your perfect extra virgin olive oil - in 100% organic quality! Discover now

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Stephanie Moßbacher und Dr. Karin Huber von Byodo Naturkost freuen sich über die IFS Zertifizierungen

Once again awarded for highest quality standards!

We have once again received IFS certification, confirming our high standards in the areas of product safety, quality management and process optimization!

Learn more

To the blog overview

Less packaging, more enjoyment!

Our tomato paste is now available in a 200g tube!

This is another step towards sustainability – because more content means less packaging material per 100g.

Why the new tube size?

Less packaging, still 100% organic quality: we are saving packaging material with the larger tube. With this measure, we also want to contribute to our sustainability goals. Did you know that our tomato paste is already filled in tubes made from 100% recycled aluminum? Learn more about it
More content, better price: The larger tube makes our tomato paste cheaper per 100g without compromising on quality.
Full tomato power: Our tomato puree remains as you know it: 100% finest organic tomatoes, sun-kissed and full of flavor!

Byodo Tomatenmark in 100% recycelten Tuben

The intensely fruity kitchen helper

Our Tomato paste double fruit in the 200g tube is not only practical and economical, but also ideal for sustainable storage. Whether as a base for a spicy pasta sauce, for refining soups and much more – with the new size, you’ll always have enough tomato puree to hand!

Also our Tomato-Pepper Marrow and Tomato-vegetable pulp are now available in 200g tubes.

Discover now

More about sustainability at Byodo

Unser Weg zu mehr Nachhaltigkeit Byodo Naturkost

Our path to greater sustainability

We were able to reduce our carbon footprint in 2023 by 25% compared to 2019! Our company building, in which we completely dispense with fossil fuels, also plays a large part in this.

Learn more

Sustainable packaging

In addition to ecologically sustainable solutions, the packaging of our organic products offers optimum protection and is as easy to handle as possible. Discover our sustainable packaging solutions!

Learn more

To the blog overview

New name, same delicious taste

Our children’s mustard is now called mild mustard!

News for all mustard lovers! Our popular children’s mustard has been given a new name and is now called mild mustard.

But don’t worry: the taste and quality remain exactly the same – 100% organic ingredients, pleasantly mild and delicately spicy. Why the name change? It’s simple: the new name makes it clear at first glance that this mustard is not just for children, but for everyone who loves a smooth, balanced mustard flavor.

Neuer Name, gleicher Genuss! Der Kinder Senf von Byodo wird zum Milden Senf

New name, same pleasure

Our mild mustard is the same high-quality organic mustard that you know and love. Only the label and the name have changed.

It goes perfectly with sausages, sandwiches and dips – and is the ideal mild mustard alternative for the whole family.

Eigenschaften des milden Senfs von Byodo

Finest organic ingredients and mild taste

Our mild mustard is convincing:

100% finest organic ingredients
A mild mustard alternative for young and old
Pleasant mildness due to the fine sweetness of the agave
Delicately spicy taste for versatile enjoyment

Discover mild mustard in the store

Discover more about mustard:

Produktwissen Senf, Grill & Fondue Senf und Feigen Senf Byodo Naturkost

Product knowledge mustard

Mustard - one of the oldest spices in the world - has been enriching our cuisine for thousands of years. Find out how versatile mustard is as a spice and why it is much more than just a simple accompaniment.

Read more

Empty food packaging completely

We show you how you can completely empty food packaging using simple and effective methods, thereby promoting a sustainable lifestyle.

Learn more

To the blog overview

Protein power for a plant-based diet

Why proteins are so important

Proteins are essential for our body – they support muscle building, promote cell repair and provide important energy. However, it can be challenging to meet our daily protein requirements, especially when eating a purely plant-based diet. But why are proteins so essential and how can you ensure that your diet contains enough of them even without animal products?

You can easily balance this out with the right combinations and selected foods.

We show you which plant-based sources are particularly rich in protein and how you can make your everyday life protein-rich and enjoyable with the right choice of plant-based products.

How much protein does the body need?

Orientation: We need approx. 0.8 – 1.2 g* of protein per kg of body weight (56 – 84 g of protein are needed for a body weight of 70 kg)

Athletes or active people often need more protein.

Practical tips:

Combine each meal with a protein source
Combine different plant-based foods (e.g. rice and beans or hummus and bread)
Ensure variety to obtain all essential amino acids

* Source: DGE – Deutsche Gesellschaft für Ernährung e.V. | DGE

Animal vs. vegetable proteins

Vegetable proteins are

healthy,
high in fiber and
sustainable,

however, require a deliberate combination of different sources in order to obtain a complete amino acid profile. Clever combinations such as beans and rice provide complete proteins.

Animal proteinsfound in meat, eggs, fish or dairy products provide all the essential amino acids in one go, but are often less sustainable due to higher resource consumption and the associated greater environmental impact, and can contain more saturated fatty acids.

Vegetable protein sources

There are numerous plant-based foods that are rich in protein and can be perfectly integrated into a balanced diet.

Pulses such as lentils, chickpeas, beans or peas
Soy products such as tofu, tempeh or soy milk
Cereals & pseudocereals such as quinoa, oats, millet or whole grain products
Nuts & seeds such as almonds, walnuts, chia seeds or pumpkin seeds
Algae & Spirulina
Vegetables such as kale, broccoli, spinach or other green vegetables

The most protein-rich sources at a glance:

Proteinpower mit Sojaprodukte wie Tofu - Byodo Naturkost

Soy products Protein content: approx. 36g* per 100g (soybeans), 12-20g* (tofu), 20g* (tempeh)

Advantages: Complete amino acid profile, versatile in use

Proteinpower mit Linsen- Byodo Naturkost

Lenses Protein content: approx. 25g* per 100g

Benefits: Rich in fiber and iron, ideal for stews, salads and curries

Proteinpower mit Kichererbsen - Byodo Naturkost

Chickpeas Protein content: approx. 20g* per 100g (dried)

Benefits: Versatile, e.g. as hummus, in curries or as a snack

Proteinpower mit Chiasamen- Byodo Naturkost

Chia seeds Protein content: approx. 17g* per 100g

Benefits: Rich in omega-3 fatty acids and fiber, perfect for breakfast or snacks

Proteinpower mit Quinoa- Byodo Naturkost

Quinoa Protein content: approx. 13g* per 100g

Benefits: Contains all essential amino acids, gluten-free and easily digestible

* Source: Nutritional Values For Common Foods And Products

The Byodo protein heroes

Discover protein-rich organic quality for every day with our Byodo products!

Byodo Volanti rote Linsen von Byodo Naturkost

High protein pasta

Our power pasta is high in protein, gluten-free and vegan. The three varieties - red lentil, green pea and yellow chickpea - are perfect hot or cold in colorful bowls, salads or classic pasta dishes.

Discover now

Byodo Kichererbsenwaffeln Zartbitter Byodo Naturkost

Chickpea waffles

Nutty chickpeas and fine dark chocolate guarantee moments of indulgence! Our chickpea waffles are gently puffed into a wonderfully airy shape, which makes them particularly crispy.

Try it now

Protein crispbread

Our protein crispbread is extra fluffy and particularly crispy! It combines the flour of mild chickpeas, slightly sweet peas and nutty lentils, ensuring a high content of valuable plant-based proteins.

Get to know us now

Delicious recipes for your everyday life

Are you looking for delicious, purely plant-based recipes that not only taste good but also meet your protein requirements? Discover our creative recipes suitable for everyday use for more energy and a special treat!

One-Pot Linsenpasta mit Byodo Volanti Rote Linsen

One-pot lentil pasta with mushrooms

Creamy, aromatic and uncomplicated: Our one-pot lentil pasta with mushrooms – the perfect vegan feel-good dish for every day!

To the recipe ...

15 min.

Leicht

Vegan

Süßkartoffelaufstrich mit Byodo Protein Knusperbrot

Sweet potato and tomato spread

Sun-ripened tomatoes and versatile sweet potatoes combine to create a creamy spread, perfectly complemented by our crispy protein bread. A tasty snack for in between meals!

To the recipe ...

35 min.

Leicht

Vegan

Buddha Bowl

Oriental bowl with fresh vegetables, deliciously creamy hummus and crunchy chickpeas as a topping.

To the recipe ...

50 min.

Leicht

Vegan

Hummus pasta with vegetables

Original Italian pasta made from protein-rich green peas meets deliciously creamy hummus and fresh vegetable and tomato sauce.

To the recipe ...

20 min.

Mittel

Vegan

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Warum Bio die beste Wahl für pflanzliche Ernährung ist - Byodo Naturkost

Why organic is the best choice for a plant-based diet

A plant-based diet is in vogue - and for good reason. But not all vegan products are the same. We'll show you why organic is the best choice.

Learn more

Bestes Bio 2025 Bratöl Raps von Byodo naturkost

Our Byodo rapeseed frying oil is "Best Organic 2025"

Our rapeseed frying oil has once again been named "Best Organic 2025" by Schrot & Korn! This is now the seventh year in a row that we have received this prestigious award for our organic products.

Read more

Why organic is the best choice for a plant-based diet

Natural, sustainable and full of flavor

Do you want to live more sustainably and still not give up anything? With a vegan diet, you are already making a strong decision – and you can go one step further with organic.

A plant-based diet is all the rage – and for good reason. It is not only good for the environment, but also for your health and ensures better animal welfare. But not all vegan products are the same. We’ll show you why organic is the best choice.

Better for the environment, better for you

A vegan diet has a hugely positive impact on the environment. Why? Because growing plant-based food is much more resource-efficient and reduces the ecological footprint.

Animal products consume more water, land and energy and are responsible for 14.5% of global greenhouse gas emissions. At the same time, billions of animals suffer in factory farming.

With vegan alternatives, you save resources, reduce your carbon footprint and set an example for greater animal welfare.

The influence of plant-based nutrition on biodiversity

Did you know that our diet also has a direct impact on biodiversity?

The impact of our diet on biodiversity can be measured using the biodiversity footprint measure.

According to a study by WWF (World Wildlife Fund) Germany*, the consumption of animal products accounts for 77% of this biodiversity footprint, while only 23% is attributable to plant-based foods such as vegetables, fruit, nuts and cereals.

The more plant-based products end up in the shopping basket, the smaller the biodiversity footprint of the diet. According to the study, a vegan diet in Germany would reduce the biodiversity footprint by 63 percent. This shows that a purely plant-based diet has a much smaller impact on biodiversity and therefore makes a significant contribution to protecting our planet.

Sources:
www.wwf.de/fileadmin/fm-wwf/Publikationen-PDF/Landwirtschaft/WWF-studie-kulinarischer-kompass-biodiversitaet-ernaehrung.pdf
https://openknowledge.fao.org/server/api/core/bitstreams/492bb0b2-8b73-4e49-b188-8176b1d8c711/content

Leinfeld - warum Bio die beste Wahl für pflanzliche Ernährung ist

Organic goes one step further

A plant-based diet already has a positive effect on the environment, but with organic you go a decisive step further. By choosing organic products, you are supporting:

Biodiversity*: Promotion of biodiversity and protection of natural habitats by avoiding the use of synthetic chemical pesticides and genetic engineering
Soil health*: Sustainable farming methods preserve fertile soils for future generations
Climate protection**: Reduction of CO2 emissions through organic farming

Choosing organic products in combination with a vegan diet means that you don’t have to compromise: they are sustainable and simply taste better than many conventional alternatives.

*https://www.boelw.de/service/bio-faq/klima-umwelt/artikel/was-bringt-bio-fuer-die-umwelt/
**https://www.umweltbundesamt.de/sites/default/files/medien/461/publikationen/4397.pdf

https://www.byodo.de/unser-nachhaltiger-weg/

Enjoy vegan – in 100% organic quality!

Many conventional vegan products are often criticized for being full of additives that are supposed to improve the taste, consistency or shelf life. Not so with organic products. Our range of over 120 vegan organic products follows the principle: less is more.

Organic as a promise of quality

At Byodo, organic not only means sustainability, but also the highest quality standards. Our Byodo promise of enjoyment stands for:

100% best organic ingredients,
highest quality and
an outstanding taste experience.

That’s why we pay attention to the best taste as well as premium quality right from the product development stage. This means that only the most sophisticated recipes find their way into our range – the best organic ingredients combined with a great deal of passion for enjoyment!

Fewer additives, more flavor

Did you know that Byodo products only use 4 instead of the 56 permitted additives?

We deliberately avoid using this large number of substances and only use what is absolutely necessary. In our internal quality guidelines, we have stipulated that across the entire product range we only use 4 additives across the entire product range.

Our organic products are also free from artificial flavors or colorings – for a natural taste.

More about our additives

Try it now!

See for yourself and discover our vegan organic products in our store! To the online store

This might also interest you

Our path to greater sustainability

We were able to reduce our carbon footprint in 2023 by 25% compared to 2019! Our company building, in which we completely dispense with fossil fuels, also plays a large part in this.

Read more

The secret of our creamy organic pesto

Pesto is a true all-rounder and can be used in a variety of ways. Whether as a classic accompaniment to pasta, as a spread on bread or as a spicy ingredient in innovative dishes - creamy pesto has become indispensable. But what is behind the creamy organic pestos?

Find out now

To the blog overview

Award for top quality

Our rapeseed frying oil once again awarded Best Organic 2025

Our rapeseed frying oil has once again been named “Best Organic 2025” by Schrot & Korn, having already received this honor in 2021. It is now the seventh year in a row that we have received this prestigious award for our organic products. The quality of the frying oil is characterized by its heat stability and mild taste – ideal for health-conscious connoisseurs.

This recognition shows us that our commitment to quality and sustainable enjoyment is paying off – one more reason to be proud of our popular organic frying oil.

“We are delighted that our rapeseed frying oil has once again won the trust of the expert jury. This award confirms the positive feedback from our customers. We are particularly proud that the product is so highly regarded not only for its excellent frying properties, but also for its nutritional benefits,” says Stephanie Moßbacher, Managing Director of Byodo Naturkost.

In the picture: Marketing Managers Veronika Reichardt and Christina Brenninger are delighted to receive the award at the award ceremony in Aschaffenburg.

Known as the “pioneer for organic enjoyment”, we have set another milestone in our frying oil range with rapeseed frying oil. Made from carefully selected organic rapeseed, it is processed particularly gently using the innovative Byo-Protect® process. This removes heat-sensitive plant substances so that the oil can be heated to a high temperature while retaining valuable ingredients. The result is a mild and versatile organic frying oil for health-conscious connoisseurs.

About rapeseed frying oil

We are delighted that our rapeseed frying oil has once again been named “Best Organic”! This great feedback confirms our commitment to the highest quality and enjoyment from 100% organic ingredients. A big thank you to everyone who supports us!

About our rapeseed frying oil

Rapeseed frying oil is suitable for use at high temperatures, such as for frying, marinating or grilling. We recommend our classic baking oil for baking moist cakes.

The Byo-Protect® process is a unique, natural 3-phase process that makes our frying oils highly heatable while retaining valuable ingredients. Heat-sensitive plant substances are gently and naturally removed from the oil. The result is an oil that is not only particularly stable at high temperatures, but also impresses with a wide range of flavors – from mild to delicately nutty.

More about the Byo-Protect® process

Yes, Byodo rapeseed frying oil is suitable for deep-frying. Thanks to the Byo-Protect® process, it has a high smoke point, which makes it ideal for high temperatures. It remains mild in taste and is versatile for various cooking applications such as frying, grilling or deep-frying.

More about our rapeseed frying oil

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High-quality organic oils for every occasion

From fine gourmet oils and Mediterranean organic olive oils to highly heatable organic frying oils thanks to the unique Byo-Protect® process. Here you will find first-class oils for unforgettable taste experiences.

Read more

Frying olive oil or extra virgin olive oil?

Do you love cooking with olive oil, but wonder when you should use a frying oil and when an extra virgin olive oil? Find out about the differences between these two types and discover practical tips on how both oils can be used optimally as real all-rounders.

Discover now

To the blog overview

Product knowledge: Mustard

Mustard – one of the oldest spices in the world – has been enriching our cuisine for thousands of years.

From ancient Rome to modern gourmet cuisine, this condiment has come an impressive way. Today, mustard can be found in countless varieties and flavors – from mild and sweet to spicy and hot. We take you on a journey from the mustard seed to the finished mustard sauce. Find out how versatile mustard is as a condiment and why it is much more than a simple accompaniment.

Senfkörner Produktwissen Senf Byodo Natukost

What is mustard?

Mustard is a paste made from ground mustard seeds, usually spicy and hot, which is used as a condiment for various dishes. It is available in different varieties and colors and is often refined with ingredients such as vinegar, water or salt.

Where does mustard come from?

The roots of mustard go far back into history. Originally, the mustard plant comes from the warm regions of Asia and the Mediterranean. There it was discovered and cultivated as a medicinal and spice plant. The Romans, who particularly mastered the art of seasoning, brought the mustard plant to Europe and cultivated it mainly in the areas that are now France and Italy. Mustard became particularly popular in France in the Middle Ages, where it became a staple spice in many cuisines. Dijon in particular developed into the center of mustard production, and even today “Dijon mustard” stands for one of the finest mustard varieties in the world. Mustard has experienced a renaissance in modern cuisine! The variety of types and flavors, from coarse-grained, mild to sweet to extra hot mustard, has made it a firm favorite not only in gourmet cuisine, but also in everyday life.

Mustard varieties – what’s the difference?

Mustard seeds have their very own character depending on the variety. The three main types are white or yellow mustard, brown mustard and black mustard. Each variety brings different levels of spiciness to the kitchen and is suitable for very different uses depending on preference and recipe.

White or yellow mustard

White or yellow mustard is the mildest of the three mustard varieties. Its seeds are relatively large, light in color and have a mild to slightly spicy taste. They are used to make the well-known "American mustard", which is often used in grilled and barbecue dishes. White mustard is also perfect as a base for sweeter mustard varieties.

Brown mustard

Brown mustard has a more intense, spicy flavor. The brown seeds are smaller and give off a noticeably sharper note when ground and prepared. Brown mustard is the basis for many medium-hot and spicy mustard varieties, such as those popular in French or German cuisine.

Black mustard

Black mustard is the hottest variety. The small, dark seeds develop an intense spiciness that is typical of many Indian and Asian dishes. When fried in oil, the seeds develop a nutty flavor that goes wonderfully with curries and spicy sauces. Black mustard is less common in Europe due to its heavier processing and intense spiciness, but gives exotic dishes a particularly intense flavor.

Did you already know …?

In the field, mustard looks almost exactly like rapeseed (you can see mustard plants in the picture). However, rapeseed flowers in the spring, mustard only in the fall.

Mustard for every taste

Mustard comes in countless variations, from mild to fiery hot, from classic to fruity. All are made from basic varieties such as white, brown or black mustard. Each of these varieties develops unique flavors thanks to their specific preparation and additional ingredients. The different mustard varieties enrich every dish and can be used in a variety of ways.

Sweet mustard Particularly popular in Bavaria, sweetened with raw cane sugar. Coarser consistency.

Our tip: Goes well with cheese, cold meat and sausage. Also delicious in a salad dressing or with baked potatoes! To the sweet mustard

Medium hot mustard The classic! Usually a mixture of white and brown mustard.

Our tip: Refines dressings, soups and fish and meat dishes! To the medium hot mustard

Spicy mustard Contains more brown mustard seeds than medium-hot mustard, therefore more intense heat. Byodo also adds chili.

Our tip: Not only delicious on its own with sausage and cheese, but also in salads, dips and sauces! To the spicy mustard

Dijon mustard Finely ground and spicy, made from brown mustard seeds.

Our tip:Ideal for vinaigrettes and sauces for fish and meat dishes and as a special touch in dressings for green salads. About the Dijon mustard

Mustard sauces Creative combinations of ingredients, usually based on white and brown mustard. Depending on the addition of other ingredients, the mustard sauces are either fruity and sweet or strong and spicy.

Our tip: add special flavors to fondue and raclette and your festive dishes! To the mustard sauces

Recipe inspiration with the Byodo mustard variety

When it comes to mustard, Byodo is an expert – the know-how we have gained over the decades can be found in all variations of our fine organic mustard. It enhances sauces and dressings and fits perfectly into delicious festive cuisine. Discover sophisticated recipe ideas to which our mustard adds a special touch and give your dishes an unmistakable taste – in 100% organic quality!

One-pot lentil pasta with mushrooms

Creamy, aromatic and uncomplicated: Our one-pot lentil pasta with mushrooms – the perfect vegan feel-good dish for every day!

To the recipe ...

15 min.

Leicht

Vegan

Sweet potato and tomato spread

Sun-ripened tomatoes and versatile sweet potatoes combine to create a creamy spread, perfectly complemented by our crispy protein bread. A tasty snack for in between meals!

To the recipe ...

35 min.

Leicht

Vegan

Buddha Bowl

Oriental bowl with fresh vegetables, deliciously creamy hummus and crunchy chickpeas as a topping.

To the recipe ...

50 min.

Leicht

Vegan

Hummus pasta with vegetables

Original Italian pasta made from protein-rich green peas meets deliciously creamy hummus and fresh vegetable and tomato sauce.

To the recipe ...

20 min.

Mittel

Vegan

Kürbis Gnocchi mit Byodo Brat-Olive Mediterran und Byodo Orangen Senf Sauce

Autumnal pumpkin gnocchi

Spicy, homemade pumpkin gnocchi meet a fruity, aromatic orange and mustard sauce. Refined with roasted pumpkin seeds and sage leaves, this dish is a real treat for autumnal days!

To the recipe ...

90 min.

Mittel

Vegetarian

Crispy char fillet

Quick & easy to prepare: Enjoy a crispy fried char fillet with scalloped sweet potatoes and creamy parsnip puree! This quick feast promises pure indulgence!

To the recipe ...

55 min.

Mittel

Bavarian trout ceviche

Marinated trout fillet with herb vinegar and radishes in a mustard-olive oil dressing. Tastes delicious with fresh pretzels.

To the recipe ...

270 min.

Mittel

Vegan mushroom goulash with potato dumplings

A pure mixture of mushrooms in a savory sauce! Our vegan mushroom goulash with mildly spicy potato dumplings impresses with its diverse aromas and special taste!

To the recipe ...

65 min.

Mittel

Vegan

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Emptying food packaging

We show you how to empty food packaging completely using simple and effective methods.

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Bio-Senfsaucen für festliche Genüsse von Byodo Naturkost

Festive mustard and sauce enjoyment

Discover the Byodo delicatessen sauces and mustards as the ideal accompaniment for your moments of indulgence on festive days!

Discover now

To the blog overview

Vote for your reader favorite 2025!

Raspberry vinegar and Styrian pumpkin seed oil from Byodo are nominated!

The organic food magazines EVE and NATÜRLICH are once again giving you the chance to vote for your favorite organic products! Which delicacies can you not resist? Vote for your favorites until 20.10.2024 and, with a little luck, win prizes with a total value of over €3,000.

Our Byodo products are also nominated:

Byodo Himbeeressig nominiert zum Leserliebling 2025

In the vote for readers’ favorite 2025 in eve magazine, we are sending our raspberry vinegar into the race. The natural raspberry vinegar not only tastes great with fresh leaf salads, but is also particularly suitable for refining game and lamb dishes or for preparing chutneys and sweet and sour fruits. The use of pure direct juice from sun-ripened raspberries gives the raspberry vinegar its authentic fine berry flavor.

Are you also enthusiastic about the unique, fruity raspberry flavor? Then we look forward to seeing you in the readers’ favorite 2025 for our natural raspberry vinegar.

Vote now

Byodo steirisches Kürbiskernöl nominiert zum Leserliebling 2025

The magazine natürlich features our tried and tested Styrian pumpkin seed oil PGI for the readers’ favorite 2025 nominated. Styrian pumpkin seed oil PGI impresses with a strong, nutty taste and a deep green color – because with this oil, good taste shows color! The addition PGI stands for “protected geographical indication” and guarantees the traditional production of the fine oil in the Styrian region. In terms of taste, pumpkin seed oil is ideal for green salads. However, it also refines soups or sauces and enhances sweet desserts.

If you are impressed by the taste of our pumpkin seed oil, then we look forward to your vote in the Readers’ Favorite 2025.

Vote now

We are excited to find out which products should not be missing in your shopping basket and look forward to your vote for our raspberry vinegar and Styrian pumpkin seed oil!

To match the raspberry vinegar
To vote for the Styrian pumpkin seed oil

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Our product variety

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Organic vs. conventional: quality of vinegar

Vinegar is an integral part of our kitchens. But not all vinegars are the same. Especially when it comes to choosing between organic vinegar and conventional vinegar, there can be considerable differences in quality, taste and production.

Learn more

To the blog overview

The vinegar mother: a sign of naturalness in vinegar

Thanks to its high acidity, vinegar has a natural preservative effect, which is why it generally does not spoil and does not need a best-before date. Byodo vinegars also do not need a best-before date, as they have an unlimited shelf life. However, clouding and a so-called “vinegar mother” can develop over time. But what exactly is this all about? And does this mean that the vinegar is no longer edible?

What is a vinegar mother?

A vinegar mother is a collection of acetic acid bacteria.
These bacteria convert alcohol into acetic acid, resulting in vinegar.
Due to its natural state, acetic acid bacteria remain active in our balsamic vinegars and vinegars.
Over time, they can also visibly re-form and then appear as a “mother of vinegar”.
A mother of vinegar can appear in various forms, such as streaks, dots, deposits such as sediment or cloudiness.
The formation of the mother of vinegar can be promoted by various factors such as light, heat or oxygen supply.

I have discovered a vinegar nut.
Is the vinegar now spoiled?

No.
The formation of a mother of vinegar is a natural process and not a sign of a spoiled product!
Although the vinegar mother may look a little unappetizing, it is in no way dangerous.
On the contrary, its presence shows that the vinegar is a natural, untreated and living process.
The vinegar mother does not represent a loss of quality and has no negative influence on the taste or shelf life of vinegar.
On the contrary: it underlines the high organic quality of our vinegar!

Can the formation of a mother of vinegar be prevented?

Yes, the formation of a vinegar can be prevented to a certain extent, but it is important to understand why it occurs in the first place.
Vinegar bacteria can be found practically everywhere – on the grapes, in the wooden barrels, on the corks and even on dust particles in the air.
In conventional vinegar production, these bacteria are often controlled by adding sulphur or antioxidants to prevent them from spreading and subsequently forming a vinegar mother.
At Byodo, we deliberately use the highest quality raw materials in our vinegar production and do not use any additives such as sulphur, artificial flavors or colorants.
To preserve the vinegar’s valuable ingredients, we do not pasteurize them.
This leaves the vinegar completely natural, which means that a vinegar mother can form under the influence of certain factors, such as contact with air, light or heat.
Nevertheless, you can prevent the likelihood of mother formation by storing the vinegar in a targeted manner:

Seal airtight
Store in a cool and dark place
Choose smaller quantities

Despite these measures, it is still possible for a mother of vinegar to form in natural vinegars, as these products contain living organisms.

What can I do with a vinegar mother?

If you discover a vinegar nut in your vinegar, you can either remove it and continue using the vinegar as usual or even use it to make your own vinegar.
If you want to remove the mother of vinegar, you can carefully lift it out with a clean spoon.
Alternatively, you can pour the vinegar through a fine-mesh sieve or a piece of cheesecloth to filter out the vinegar mother.
The presence of small remnants of the mother of vinegar does not affect the quality and taste of the vinegar in any way.

Lemon Balsam und Himbeer Balsam Byodo Naturkost

What is a vinegar mother?

A vinegar mother is a collection of acetic acid bacteria. These bacteria convert alcohol into acetic acid, resulting in vinegar. Due to its natural state, acetic acid bacteria remain active in our balsamic vinegars and vinegars. Over time, they can also visibly re-form and then appear as a “mother of vinegar”. A mother of vinegar can appear in various forms, such as streaks, dots, deposits such as sediment or cloudiness. The formation of the mother of vinegar can be promoted by various factors such as light, heat or oxygen supply.

I have discovered a vinegar nut. Is the vinegar now spoiled?

No. The formation of a mother of vinegar is a natural process and not a sign of a spoiled product! Although the vinegar mother may look a little unappetizing, it is in no way dangerous. On the contrary, its presence shows that the vinegar is a natural, untreated and living process. The vinegar mother does not represent a loss of quality and has no negative influence on the taste or shelf life of vinegar. On the contrary: it underlines the high organic quality of our vinegar!

Can the formation of a mother of vinegar be prevented?

Yes, the formation of a mother of vinegar can be prevented to a certain extent, but it is important to understand why it occurs in the first place. Vinegar bacteria can be found practically everywhere – on the grapes, in the wooden barrels, on the corks and even on dust particles in the air. In conventional vinegar production, these bacteria are often controlled by adding sulphur or antioxidants to prevent their proliferation and the subsequent formation of a vinegar mother.

At Byodo, we deliberately use the highest quality raw materials in our vinegar production and completely avoid additives such as sulphur, artificial flavors or colorings. To preserve the vinegar’s valuable ingredients, we do not pasteurize them. This leaves the vinegar completely natural, which means that a vinegar mother can form under the influence of certain factors, such as contact with air, light or heat.

Nevertheless, you can prevent the probability of mother formation by storing the vinegar in a targeted manner:

Seal airtight
Store in a cool and dark place
Choose smaller quantities

Despite these measures, it is still possible for a mother of vinegar to form in natural vinegars, as these products contain living organisms.

What can I do with a vinegar mother?

If you discover a vinegar nut in your vinegar, you can either remove it and continue using the vinegar as usual or even use it to make your own vinegar. If you want to remove the mother of vinegar, you can carefully lift it out with a clean spoon. Alternatively, you can pour the vinegar through a fine-mesh sieve or a piece of cheesecloth to filter out the vinegar mother. The presence of small remnants of the mother of vinegar does not affect the quality and taste of the vinegar in any way.

This might also interest you

Discover our vinegar variety

Byodo vinegars enrich your kitchen with a delicious variety. Experience fruity, tangy and spicy flavors that give your dishes that certain something. Thanks to our careful and gentle production, we guarantee natural quality in every drop!

To our vinegars

This might also interest you

Differences in vinegar quality

Learn more

Preserving & pickling

With Byodo vinegars and oils, you can easily preserve summer flavors and enjoy them all year round. We show you how easy preserving is and what is important when preserving vegetables.

Read more

To the blog overview

Vinegar quality differences at a glance

Organic vs. conventional

Vinegar is an integral part of our kitchens – whether for seasoning, pickling or refining dishes.
But not all vinegars are the same.
Especially when it comes to choosing between organic vinegar and conventional vinegar, there can be considerable differences in quality, taste and production.
But what makes organic vinegar different?
What are the differences compared to conventional vinegar?
And which vinegar is suitable for which dish?

What makes organic vinegar?

Organic vinegars generally have a deeper and stronger flavor than conventional vinegars.
This is not only due to the high-quality raw materials, but above all to the gentle processing and longer maturation.

High-quality raw materials from controlled organic cultivation
No use of chemical pesticides or synthetic fertilizers
Gentle fermentation process
Smaller batches & longer maturation to give the vinegar time to develop its full flavor
High nutrient density, as it is free from chemical residues
More intense and complex flavor than conventional vinegar

Qualitätsunterschiede Bio-Essig vs konventioneller Essig

Special features of Byodo vinegars

In addition to the 100% finest organic ingredients, Byodo vinegars are characterized by their naturalness .
The vinegars are not heated or sulphurized during production, which preserves valuable enzymes and flavours.
This ensures a more intense taste.
Due to their natural state, the acetic acid bacteria in our balsamic vinegars and vinegars remain active, which can also visibly re-form and then appear as a so-called“vinegar mother“.
Our vinegars are produced carefully, gently and as naturally as possible.

To our organic vinegars

Conventional vinegar in comparison

In contrast to organic vinegar, conventional vinegar is usually produced industrially in large quantities.
The focus here is on efficiency and mass production, which makes it a cheaper product compared to organic vinegar.
Chemical pesticides and fertilizers are used in the raw materials of conventional vinegar, which is why the starting product is not as high quality as organic vinegar.
As a result, conventional vinegar also has a less intense taste.

Do you know the difference between white wine vinegar and Condimento Bianco?

At first glance, they seem similar, but white wine vinegar and Condimento Bianco differ significantly in terms of both taste and production.
We’ll show you how.

Byodo Aceto Balsamico di Modena IGP - Invecchiato

Weißweinessig vs. Condimento Bianco - Kennst Du die Unterschiede?

Creamy pesto in 100% organic quality

The secret of our creamy organic pesto

Pesto is a true all-rounder and can be used in a variety of ways. Whether as a classic accompaniment to pasta, as a spread on bread or as a spicy ingredient in innovative dishes – creamy pesto has become indispensable. But what is behind the creamy organic pestos?

Why have we developed a creamy pesto?

The well-known pasta and pesto in the blue packaging are classics that end up in almost every shopping basket and are absolute favorites. However, such a creamy pesto has yet to be found in organic and delicious form.

This is a classic case for Byodo – because we have always seen it as an exciting challenge to achieve enjoyment in 100% organic quality – without any conventional aids such as chemical additives or flavor enhancers.

Additives in organic food

While up to 320 additives are permitted in conventional food production in the EU to optimize taste, color and shelf life, we rely on natural ingredients.

Only 56 additives are also permitted for organic food.

We deliberately avoid using this large number of substances and only use what is absolutely necessary. In our internal quality guidelines, we have stipulated that we only use 4 additives across our entire product range: Guar gum, agar-agar and locust bean gum as natural thickeners and citric acid as a natural preservative.

Only 1 additive in our pesto varieties

In our new pestos, which we wanted to develop so wonderfully creamy based on the conventional original, we only use guar gum as a thickening agent. This ensures that the consistency is not too runny and remains the same over the entire shelf life.

We think: It’s something to see and, above all, to taste!

Interview with Magdalena from the quality department

Magdalena is responsible for pasta, pesto and snacks in our quality department and has accompanied the journey of our creamy pesto from development to the finished product. We asked her what makes the pesto so creamy and what special features it has.

Magdalena Zach, Qualitätsexpertin bei Byodo Naturkost

Only 4 carefully selected additives are used in our products - for maximum enjoyment.

Magdalena,
Quality employee

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What is special about the new pestos?

“Our new pestos are characterized in particular by their creaminess and versatility. We only use one carefully selected additive, guar gum, in the production of our pestos in order to preserve the natural taste and high quality of the ingredients. We also attach great importance to sustainable and organic ingredients from controlled cultivation. We use faba bean protein – from faba beans grown in Germany – as an excellent source of vegetable protein. This enables us to offer a creamy pesto in 100% organic quality.”

How does quality assurance work at Byodo?

“We ensure the high quality of our products through double quality assurance, both externally by our partner suppliers and internally by Byodo. At Byodo, every incoming batch of products is carefully checked. The employees in the warehouse check whether the goods are properly packaged and randomly check the weight of the items. The quality assurance department checks the appearance, smell, taste and consistency – in short, the sensory properties – of each batch as well as the information on the labels. The sensory properties of all products are agreed with the producer in the specification and must be adhered to. When sensory issues arise, the team can draw on the advice of the internal Byodo Panel, a group of people who receive regular training on sensory issues. There is also a comprehensive analysis plan that sets out the parameters to be tested in the various product groups.

As a member of the BNN (Bundesverband Naturkost Naturwaren), compliance with the appointed orientation and guideline values is a voluntary commitment that is even stricter than the EU regulations and which we are very happy to fulfill.”

Why does the list of ingredients for pesto say “hard cheese” and not “Parmesan”?

“To answer this, the difference between microbial rennet and animal rennet must first be clarified. Rennet is an enzyme that is required for the production of cheese. It promotes the coagulation of milk, which is later processed into cheese.

In principle, there are two possible sources of the enzyme:

Animal rennet: It comes from the abomasum of young calves, where it is actually responsible for digestion. Consequently, it is also obtained from the stomachs of dead calves.
Microbial rennet (not animal): It comes from the fermentation of mold cultures.

Parmesan cheese, which is traditionally used for pesto, has a protected designation of origin. Among other things, this stipulates that animal rennet must be used for the cheese.

As we want to offer a vegetarian product, this is also the reason why we do not use Parmesan cheese in our pesto, but hard cheese instead, as a microbial rennet may also be used in the production of hard cheese.

This is not a disadvantage in terms of quality, but for us it means that vegetarians can also enjoy our pestos. The Byodo Pesto Rosso with sun-dried tomatoes is even vegan and just as deliciously creamy as the other two varieties thanks to faba bean protein.”

How long did the new pestos take from the first attempt to the final product and what challenges had to be overcome?

“As already mentioned, we have an internal sensory panel made up of people with sensory training from the various departments. In this panel, upcoming product developments are tasted on a weekly basis and taste requirements for a product or suggestions for improvement are collected in a joint discussion and ultimately the final recipe is approved from a sensory perspective.

Product development for our three new creamy pesto varieties proved to be difficult in different ways.

The creamy Pesto Rosso we were able to say goodbye to it after just one reworking.
The development of the other two varieties was more complex. For example, one request from our sensory panel was that the Pesto alla Genovese should be less salty than the previous recipe. At the same time, salt is essential for the shelf life of the product. In the end, we were able to reduce the salt content by 1g/100g compared to the previous recipe and at the same time guarantee the shelf life of the product for two years.
With the creamy Pesto Calabrese took a few rounds of development to achieve a balance between the spiciness of the hard cheese and the heat of the peppers that all panel members were happy with.

The development process can therefore take a little longer, as we only want to sell products with which we are 100% satisfied in terms of taste. That is why we make our Byodo promise of enjoyment.”

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Sustainable packaging

In addition to ecologically sustainable solutions, the packaging of our organic products offers optimum protection and is as easy to handle as possible. Discover our sustainable packaging solutions!

Learn more

100% organic quality

Our premium standards do not end with our delicious products. Through numerous voluntary commitments and double quality assurance, we guarantee the finest organic produce.

Read more

To the blog overview

Byodo pasta shapes: Which pasta goes with which sauce?

Did you know that there are over 350 types of pasta that are known worldwide?

From well-known shapes such as spaghetti and penne to less familiar ones such as strozzapreti and orecchiette – they all reflect Italy’s rich culinary tradition. Each type of pasta has its own history and use, which is often linked to regional specialties and traditional recipes. Choosing the right sauce also perfects the pasta experience. But which pasta should you combine with which sauce?

The Byodo pasta variety

Here you will find a diverse selection of the finest pasta in the highest organic quality. Both classic variants as well as gluten-free and high-protein options as well as wholemeal or emmer Pasta includes our extensive pasta range – discover the quality and special taste in every bite.

Short pasta shapes

Our short, small pasta shapes such as penne, strozzapreti or spirals are real all-rounders. However, their special shape makes them particularly suitable for strong, thick or creamy sauces or for ragout. They are also excellent cold in a pasta salad.

Long pasta shapes

Long pasta shapes such as spaghetti or tagliatelle are absolute classics in Italian cuisine. Long, thin pasta such as spaghetti or spaghettini is ideal for smooth, light sauces and pestos. Tagliatelle, on the other hand, are long, flat and wider than spaghetti, which is why creamy, strong sauces such as cream sauces or Bolognese adhere perfectly to them.

To the Byodo pasta range

How does the sauce adhere better to the pasta?

One of the biggest challenges when preparing pasta, apart from choosing the right pasta shape, is making sure that the sauce adheres well to the pasta. Here are a few tips that you should definitely bear in mind when preparing the pasta and sauce:

Do not rinse the pasta: Do not rinse the pasta with water after cooking. The starch on the surface of the pasta helps the sauce to adhere better. However, if you rinse the pasta, you remove this important layer and the starch is lost.
Cook the pasta al dente: Cook the pasta al dente, i.e. firm to the bite. This way it retains its structure and the sauce does not slide off the pasta.
Combine the pasta and sauce: Mix the pasta and sauce in the pan instead of simply pouring the sauce over the pasta. This allows the pasta to absorb the sauce better and the flavor can be evenly distributed. Allow the pasta and sauce to simmer together for one to two minutes.
Use starchy cooking water: Keep some of the starchy cooking water after cooking the pasta and add it to the sauce. This binds the sauce better and ensures better adhesion to the pasta. One or two tablespoons are enough to improve the consistency of the sauce. A little tip: keep some of the cooking water in an airtight jar in the fridge so that you can use starchy cooking water when preparing a sauce. The cooking water will keep refrigerated for about 2-3 days.
Texture of the pasta: The “roughness” of the surface of the pasta is also decisive for the adhesion of the sauce. This is because a rough texture makes it easier to bind the liquid to the pasta. This rough surface is created by the use of bronze dies in the pasta production process. The pasta is pressed through traditional bronze molds, which ensure a rougher surface than with conventional molding and the sauce sticks particularly well later on. While industrial production usually uses machines made of a material that ensures a smooth surface and therefore low sauce adhesion for cost reasons, Byodo Pasta only uses traditional bronze dies.
Note the fat content: There should also be a certain amount of fat in the sauce, such as olive oil, butter or cream. Fat basically acts as an emulsifier and combines well with the starchy pasta.

What types of sauces are there?

Light sauces

Light sauces are often made on the basis of olive oil, lemon juice or light broths and refined with herbs - for example, an aglio e olio or a lemon and herb sauce. These sauces can also be called thin sauces and are ideal for long thin pasta such as spaghetti or linguine.

Creamy sauces

Creamy sauces are based on cream, cream cheese, cheese or butter - such as carbonara or gorgonzola sauce. They are rich and, thanks to their creaminess, go perfectly with long ribbon noodles such as spaghetti or tagliatelle.

Strong sauces

Strong sauces such as arrabiata or bolognese have intense flavors and often contain meat, strong spices or spicy ingredients. They are often even thicker than creamy sauces and go well with shapes such as rigatoni, penne or orecchiette, which can easily absorb the sauce and, above all, the ingredients in the sauce.

Smooth sauces

Smooth sauces are homogeneous, contain no chunky ingredients and are usually based on tomatoes or cheese. Sauces such as a classic pomodoro are suitable for all pasta shapes.

Chunky sauces

Chunky sauces, on the other hand, contain pieces of vegetables, fish or meat and offer a lot of texture. You will need a pasta shape that can absorb the texture of the pieces in the sauce - such as penne, spirals or farfalle.

Pestos

Pestos are thick, creamy sauces based on herbs, vegetables, nuts and cheese. Shapes such as fusilli, stozzapreti or volanti, which can easily absorb the creamy consistency thanks to their special shape, are ideal for this.

Casseroles

Different pasta shapes are also used for casseroles, depending on the sauce and filling. While penne, spirals, farfalle or rigatoni are suitable for the classic pasta bake, special lasagne sheets are used for lasagne. Stuffed pasta can also be prepared in the oven with various fillings. Cannelloni, for example, are ideal for this.

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Our path to greater sustainability

We were able to reduce our carbon footprint in 2023 by 25% compared to 2019! Our company building also plays a large part in this.

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The Byodo promise of enjoyment

Unforgettable taste experiences - we want to offer you these moments with our wide range of premium organic products.

Read more

To the blog overview

Frying olive oil or extra virgin olive oil?

Differences and applications of the valuable oil

What characterizes extra virgin olive oil?

Extra virgin olive oil is the highest quality grade of olive oil. It is cold-pressed at temperatures below 27 °C to preserve the natural aromas and nutrients. Also our Byodo extra virgin olive oils are rich in aromas and nutrients and also have a particularly intense taste. This is because the olive varieties selected with care and sensory expertise ensure unique flavor profiles.

More about the flavor profiles

What is so special about frying olive oil?

Frying olive oil is specially developed for high temperatures. Due to the higher smoke point compared to extra virgin olive oil, frying olive oil is more suitable for cooking, frying and grilling. Thanks to the Byo-Protect® process, our Byodo frying olive oils become high-heat oils. The natural and gentle 3-phase process protects valuable ingredients while guaranteeing a high smoke point.

More about the Byo-Protect process

Do you know the differences?

In order to make the right choice of olive oil, it is important to know the differences in detail.

Here is an overview of the most important differences:

Which oil is better for hot cooking?

Our virgin oils, including extra virgin olive oil, are carefully cold-pressed and only filtered to preserve all the important nutrients. If they are heated too much, they literally go up in smoke. The oil then no longer tastes good and can even form substances that are harmful to health. That’s why you should use a frying oil, such as our Byodo frying olive oils, for frying, grilling and deep-frying. This is because the careful Byo-Protect® process makes them highly heatable and therefore ideal for high temperatures.

How do the oils differ in taste?

The taste of an olive oil can influence the entire character of a dish. Extra virgin olive oil can have different flavor profiles depending on the olive variety, but it is generally known for its intense, fruity taste with slightly bitter or spicy notes. To reflect the Mediterranean flavors and regional diversity of olive varieties, we have selected two hand-picked olive oils with the fruitier character of Italy and the mild taste of Greece. With frying oils, on the other hand, heat-sensitive flavors are gently filtered out, giving them a milder and less intense taste . This makes it versatile, as it does not mask the flavors of other ingredients.

Which oil is more nutritious?

The nutrient content varies depending on the production process. Extra virgin olive oil is rich in valuable nutrients such as antioxidants, polyphenols and vitamin E. These nutrients have positive health benefits. However, the valuable ingredients in our frying oils are also protected and largely preserved through the use of the Byo-Protect process.

Which dishes are the oils suitable for?

Extra virgin olive oil is the first choice when it comes to cold dishes and preserving maximum nutrients and flavor. Thanks to its intense flavor and high content of valuable ingredients, extra virgin olive oil is ideal for salads, dressings, cold starters and dips.

Frying olive oils, on the other hand, should be used in hot kitchens. The higher smoke point and milder taste make it perfect for roasting, grilling or deep-frying without smoking or losing stability.

How are the oils stored correctly?

The shelf life and storage conditions influence the freshness and quality of the oil.

Both oils should be stored in a cool, dark place and protected from light, heat and oxygen. However, the frying oil is less sensitive to storage conditions and also has a longer shelf life. As extra virgin olive oil reacts with oxygen in the air after opening and this can negatively affect the taste and also reduce the health benefits, it should be consumed within 6-12 months of opening under the storage conditions mentioned. In addition, the intense aromas that make extra virgin olive oil so special fade over time.

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Tips for preparing and preserving food

It is more important than ever to use food efficiently and sustainably. Our tips on preparing and preserving food will help you with this.

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100% organic quality

Our premium standards do not end with our delicious products. Through numerous voluntary commitments and double quality assurance, we guarantee the finest organic produce.

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Byodo Roast Olive Mediterranean excellent

Our Mediterranean roast olive receives Best Organic 2024!

The testers of the Schrot&Korn customer survey have tasted and decided: Our aromatic Mediterranean roast olive is Best Organic 2024! This is the 6th time in a row that we have won the coveted award.

Our Roast Olive Mediterranean made from 100% pure organic olive oil was tasted at home by selected organic consumers and assessed using a detailed questionnaire on the criteria of taste, mouthfeel, smell and packaging. The oil scored highly in all categories.

The high-quality organic olive oil reveals its full flavor especially in hot dishes. The wonderful olive flavor makes it particularly suitable for Mediterranean cuisine. Whether for frying, grilling or deep-frying – thanks to the Byo-Protect process, Byodo frying oils can be heated to a high temperature while retaining valuable ingredients.

We are delighted with the excellent feedback on our fine frying olive oil made from 100% organic ingredients. It shows that we are keeping our promise of enjoyment to you and that our intensive quality work is paying off.

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Discover our extensive range of frying oils:

To our frying oils

About our Mediterranean roast olive

Byodo Roast Olive Mediterranean is a 100% pure organic olive oil with a delicious olive flavor. With the help of the Byo-Protect process, heat-sensitive plant substances are filtered out of the oil as gently and naturally as possible, making it highly heatable.

More about the Byo-Protect process

The frying oil is versatile. It is perfect for frying, grilling and marinating – and goes particularly well with Mediterranean dishes such as risotto, fish dishes and antipasti thanks to its mild olive note. Due to its mild taste, it is also a popular choice for salads as a subtle alternative to extra virgin olive oils.

The Byodo frying oils are available both in our online shop as well as in the organic store near you available.

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Our product variety

Discover now

Also available in large containers

Our wide range of products is also available in bulk for those who want to enjoy our organic quality on a large scale.

Read more

To the blog overview

Experience the variety of Mediterranean delights!

NEW: Hand-picked organic extra virgin olive oils

There are over 1,000 varieties of olive – each with its own individual flavor profile. As with a good wine, the interplay of climate and soil also influences the taste of the oil. With the utmost care and sensory expertise, Byodo has selected two new, hand-picked olive oils with the fruity character of Italy and the mild taste of Greece from the wide range of olive varieties and flavor profiles.

The extra virgin olive oil from Italy is characterized by its strong and fresh green flavour. With its balanced bitterness and spiciness, it provides fruity moments of pleasure and is particularly suitable for salads or dipping.
Our new extra virgin olive oil from Italy is the perfect ingredient for a delicious

flower garden focaccia

can be prepared.

Discover now

The
extra virgin olive oil from Greece
impresses with its unique mildness. With its hint of fresh, green aromas, it captures the Greek lightness. The extra virgin olive oil from Greece refines light dishes, especially Greek specialties, and is also ideal as a dip for bread.
Discover the recipe for the
Greek appetizer plate
with our new extra virgin olive oil from Greece.

Discover now

An independent panel of experts tests and evaluates the individual taste profiles of the organic olive oils. In this way, Byodo can ensure that each of the oils authentically embodies its regional character.

The carefully selected olives come from sustainable organic farming and from producers who practice their craft with passion, dedication and love for nature.

The new organic olive oils are now available in the

online shop

or in your trusted organic market.

Would you like to know more about the variety of flavors and the quality of the new organic olive oils? You can get a more detailed insight into the world of olive oils

here

.

Frying oil range gets a new addition

NEW: Gentle Roast Olive Mild

Our frying oil expertise dates back to 1996. At that time, a market innovation saw the light of day – Byodo Classic Frying Oil made from sunflower oil was the first 100% organic frying oil that could be heated to a high temperature. Since then, we have been constantly expanding our knowledge, always on the lookout for the best product in the best quality.

Now our range of frying oils has grown:

The new

Roast Olive Mild

is a unique oil composition made from high-oleic sunflower oil and extra virgin olive oil. It is ideal for roasting, grilling and deep-frying when a subtle olive note is required to emphasize the flavour of the food.

We filter heat-sensitive plant substances with the
Byo-Protect process
from the oil – gently and naturally. This makes the “Roast Olive Mild” highly heatable. Rounded off with virgin olive oil, it gets its fine, subtle olive note.

To the Roast Olive Mild

The Roast Olive Mild is now available in the

online shop

or in your trusted organic market.

Pfannen- und Ofengerichte Byodo Naturkost

The readers' favorites 2023

Byodo organic products convince

The organic food magazines EVE and NATRÜLICH asked readers about their favorite products from organic food stores. Around 94,500 voted and chose their favorites among the top 100 brands. Our products can also look forward to the title of “Readers’ Favorite 2023”!

The
fruity tomato ketchup without granulated sugar
is the “eve reader favorite 2023”: Real ketchup fans prefer not to eat anything without it, because for them the tomato-based sauce goes with almost everything. Since a conscious diet starts with the right dip, we opted for an organic ketchup without any granulated sugar, sweetened only subtly with agave syrup. 80% tomato paste from organic Italian tomatoes gives it its deliciously intense, fruity taste. The sun-ripened, freshly harvested tomatoes are briefly steamed immediately after washing. This inactivates enzymes and the fruity taste and red color are retained. The tomato puree is then mixed with the other ingredients, gently heated and mechanically processed until the delicious red sauce can be bottled.

Our recipe tip:

Crispy oven fries with homemade French fry salt

A must-have for readers of NATÜRLICH magazine is the

Byodo Roast Olive Mediterranean

which was one of the winners of the “Naturally Readers’ Favorite 2023”. No wonder, because the combination of a fine olive note and good heat stability makes the oil ideal for frying, grilling and deep-frying, for example Mediterranean dishes. The finest organic olives give it its mild taste. The high oleic acid content of the pure olive oil and the gentle production process ensure good heatability. Like all organic olive oils from Byodo, the Mediterranean Frying Olive is obtained using a nutrient-preserving cold pressing process – naturally from the first pressing. Subsequent steam washing (= gentle deodorization) at low temperatures removes intense colours and flavours from the organic olive oil. This makes it even more heat-resistant.

Our recipe tip:

Vegan Spanish tapas

You too can discover the Byodo “readers’ favorites 2023”

in our online shop

.

Byodo herbal vinegar excellent

Our classic vinegar receives Best Organic 2023

The testers of the Schrot&Korn customer survey have tasted and decided: Our

vegan herbal vinegar

is Best Organic 2023! This is the 5th time in a row that we have won the coveted award.

Our classic vinegar with the taste of typical garden herbs was tasted by 100 selected organic consumers at home and assessed using a detailed questionnaire on the criteria of taste, mouthfeel, smell and packaging. The vinegar scored well in all categories. It is “perfect if you don’t have any fresh herbs in the garden”. Many testers also appreciated the mild taste of the herbal vinegar with 5% acidity. The packaging, which not only looks great in the kitchen, but also enables simple and precise dosing thanks to its special spout, was also rated positively. As a vegan product, the

herbal vinegar

is also suitable for a purely plant-based diet. In contrast to many conventional vinegars, which are clarified with animal gelatine, the

Byodo vinegar classics

only filtered.

We are delighted with the excellent feedback on our fine herbal vinegar made from 100% organic ingredients. It shows that we are keeping our promise of enjoyment to you and that our intensive quality work is paying off.

Vinegar in the Byodo range

Vinegar has been an elementary component of our range right from the start. As the market leader in the vinegar segment, we offer other vinegar classics as well as

fruity balsamic vinegars

as well as

Italian balsamic vinegars and creams

.

What is the difference between vinegar, balsamic vinegar and balsamic vinegar?
The Byodo vinegars contain only wine vinegar, while the balsamic vinegars are a mixture of vinegar and fruit juice concentrate. Apple cider vinegar always forms the basis. The fruity note is provided by pomegranate or raspberry juice concentrate, for example. In addition to wine vinegar, balsamic vinegar also contains concentrated grape must, which ensures a balanced, harmonious taste. The grape must concentrate makes up around half of the

Byodo Cremas

.

How is vinegar made?
Byodo organic vinegar is made from alcohol, which is slowly fermented at warm temperatures with the help of acetic acid bacteria and oxygen. Depending on the variety, red wine, raspberry wine or grain alcohol may be used. This production process is called natural vinegar fermentation. In order to preserve the valuable enzymes and flavors, the

Byodo vinegar

is also not heated.

Why do Byodo vinegars not have a best-before date printed on them?
According to the regulation, so-called fermentation vinegars do not require a best-before date (BBD) – which is why there is no BBD printed on the Byodo vinegar classics. For all

balsamici and balsamic vinegars

However, a best-before date is indicated on all balsamic vinegars and balsamic vinegars to ensure optimum taste at all times.

What is the difference between conventional vinegar, organic vinegar and Byodo vinegar?
The most fundamental difference is, of course, the ingredients. Only raw materials from controlled organic cultivation are used for organic vinegar. At Byodo, the proportion of organic ingredients is also 100%, while the organic label is awarded from 95% organic content. Conventional vinegars use sulphurous acid to prevent the formation of cloudiness and streaks. Sulphurization is generally not permitted in organic vinegars, which is why Byodo’s organic vinegar specialities are all unsulphurized. Conventional vinegar is sometimes colored with sugar couleur. Flavorings are also permitted. With organic vinegar, none of this goes into the bottle. Byodo vinegars get their color and fine taste solely from the careful selection of raw materials.

To our vinegar variety

Chocolate meets chickpeas

NEW: Puffed, chocolate-coated chickpea waffles!

Puffed rice cakes are one of our first products. First introduced in 1988, the crispy slices are still an absolute customer favorite today. Now there’s a breath of fresh air in the waffle range: puffed chickpea waffles with a chocolate coating. The crispy slices in 100% organic quality impress with their nutty taste and an extra portion of protein and fiber.

With around 20 g of protein and 12 g of fiber per 100 g of dried chickpeas, these pulses are real powerhouses. They also contain a variety of valuable minerals that are retained even after puffing.

Chocolate lovers will get their money’s worth with the organic company’s new power snack – a whopping 50% chocolate covers the crispy, puffed-up slices. With the dark chocolate variant, we also offer a vegan version of the crispy snack. The nutty taste of the chickpeas in combination with the fine chocolate also ensures the ultimate indulgence for young and old.

Click here for our chickpea waffles

Protein-rich power pasta

Discover pulses made from pasta

The
gluten-free organic Volanti with red lentils
have been impressing consumers for four years with their characteristic taste of protein-rich pulses. Two new pasta shapes have been added to the range this fall:
Cellentani made from green peas
and
Spirelli made from chickpeas
. Both contain only 100% organic ingredients from Italy. What’s more, the new products are gluten-free, vegan and sustainably packaged in paper.

The funny shape of a pasta press set at an angle is the

cellentani

thanks to a crooked pasta press. It was named after a popular singer in the 70s. With flour made from organic green peas, the pasta shape is experiencing a delicious renaissance, tasting fresh and slightly sweet.

The

spirelli

are a Neapolitan specialty. The protein- and fiber-rich cherry pea flour makes them a nutty, roasted taste experience.

Pasta made from pulses only needs a few minutes in hot water to cook. A large pot and caution are also required, as it foams up during cooking. Hot or cold, the protein-rich power pasta is a great addition to colorful bowls, salads and pasta dishes. It is naturally gluten-free and vegan.

The two new pasta varieties and the

Volanti red lentil

also come in paper packaging that is certified with the “FSC Mix” label and promotes responsible forest management. The packaging can and should be disposed of in the blue garbage can for waste paper, so it can be 100% recycled.

For high-protein pasta

Perfect pasta enjoyment even without gluten

We are expanding our gluten-free pasta range

Authentic al dente enjoyment without gluten – that is our claim. At Byodo, pasta fans with gluten intolerance can also enjoy Italian pasta that tastes confusingly similar to the original. The popular

gluten-free lasagna sheets made from corn and rice flour

in 100% organic quality will therefore be joined this fall by two new pasta shapes:
Casarecce
and

Sedani

. They are in no way inferior to pasta made from durum wheat semolina and can therefore be easily substituted in tried and tested recipes.

Casarecce means “home-made” and their slightly twisted shape is somewhat reminiscent of small scrolls. The Sedani shape originates from Naples, where the short tubular pasta is also known as “ivory pasta” due to its curved shape.

The corn and rice lasagne has been available in a sustainable carton right from the start and the two new gluten-free pasta varieties from Byodo are also packaged in paper. The packaging is certified with the “FSC Mix” label and thus promotes responsible forest management. If paper and cardboard are disposed of in the blue garbage can for waste paper, they can be 100% recycled.

Gluten-free pasta

Proven enjoyment in a new guise

Grill & Tex Mex” becomes “Mexico Salsa Sauce”

New look, but as delicious as ever! The Grill & Tex Mex sauce from Byodo Naturkost is changing from the plastic squeeze packaging to the delicatessen glass bottle. The name of the organic barbecue sauce also changes with the packaging – it becomes Mexico Salsa Sauce.

At Byodo Naturkost GmbH, perfect taste comes first alongside 100% organic ingredients. With the new

Mexico Salsa Sauce

– formerly Grill & Tex Mex Sauce – the recipe with chili, paprika and Mexican spices is already so sophisticated that the innovations are limited to the packaging.

Fans of the vegan organic sauce can now get it in a glass bottle. Byodo has taken the feedback from its customers to heart and implemented a frequent customer request with the new packaging. The new name also expresses more clearly what the taste buds can expect: Fiery, spicy enjoyment and the incomparable Mexican note.

The Mexico salsa sauce is the spicy component in tacos, burritos, enchiladas and co., goes perfectly as a cold or slightly warmed dip with nachos or serves as a delicious alternative to classic ketchup when barbecuing or with chips – for all those who like it spicier. The organic delicatessen sauce is not only vegan, but also gluten and yeast-free.

The

Mexico Salsa Sauce

is available in our
online shop
or in your local organic market.

About the Mexico salsa sauce

Organic pasta now in paper packaging

100% enjoyment in 100% recyclable packaging

Not only perfect enjoyment and the best organic quality, but also sustainable packaging play a central role in our organic products. That is why we are switching the packaging of Italian Byodo pasta to paper.

The

lasagne sheets in light-colored

,

wholemeal

and

gluten-free version

and the
cannelloni
were available in cardboard packaging from the outset. The previous plastic-reduced composite packaging for our other pasta varieties is now also being completely replaced by 100% recyclable paper packaging, which can and should be disposed of in the blue garbage can for waste paper.

The new packaging is made of paper with the “FSC Mix” certification. It therefore contains materials from FSC-certified forests, recycled material and material from controlled sources (Controlled Wood). This mix of materials promotes responsible forest management by enabling the parallel processing of both certified and non-certified wood*.

Our love of pasta is particularly evident in the selection of the best raw materials and the Byodo promise of enjoyment. Only sun-ripened, Italian grain in 100% organic quality is used for the 19 durum wheat and 4 emmer semolina varieties. It is always freshly ground and processed into pasta in Italy. Traditional bronze dies slightly roughen the surface of the noodles when pressed so that they later combine perfectly with the sauce.

Byodo and its pasta – a German-Italian love story since 1992.

30 years ago, Byodo founder Michael Moßbacher was one of the first manufacturers to launch light-colored organic pasta on the market. At the time, it was absolutely innovative and required a lot of explanation, because until then only the wholemeal version had been known as organic pasta. Since then, we have maintained a good partnership with our Italian pasta partners and have acquired a wide range of pasta expertise over the past three decades.

*FSC Germany,

www.fsc-deutschland.de/wp-content/uploads/FSC-Kennzeichen-Infopapier-Juni2021.pdf

To our organic pasta

An innovative cooperation

Byodo Pasta at the Berlin Fashion Week

What does pasta have to do with fashion, you might ask? Fashion designer Kilian Kerner is not only a fan of the good taste of Byodo pasta, but is also enthusiastic about our modern packaging design. This led to a very special collaboration: he presented his “Dream Worlds” collection at the Berlin Fashion Week show on January 20, 2021 and our pasta was there too. With a wink, Kilian Kerner picked up on the current zeitgeist in his show and integrated the currently most popular products toilet paper and pasta.

Our Byodo pasta variety into a fashion show was definitely a completely new idea for us. However, we have been enthusiastic about innovative ideas since our company was founded in 1985 and were immediately on fire for this extraordinary cooperation!

The likeable designer presented his fashion, which is worn by international stars such as Kylie Minogue, Karolina Kurkova and German stars such as Veronica Ferres, for the first time at Berlin Fashion Week in 2008. Since then, it has been an integral part of the well-known event, which is being held online for the first time this year. When creating his works of art, he is very keen to use sustainable materials and not to integrate any animal ingredients.

On YouTube you can watch the whole show of the designer Kilian Kerner again.

Why no kitchen should be without balsamic vinegar

Versatile enjoyment & unmistakable aroma

The origin of balsamic vinegar

Mild & fruity taste

Balsamic vinegar adds that certain something here

Our fruity balsamic vinegars

Italian balsamic vinegar & balsamic vinegar

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Balsamic vinegar vs. classic vinegar

How do they differ?

The production

The taste

The most important differences at a glance

When do I use which vinegar?

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How is vinegar made?

The vinegar fermentation

Step by step: How vinegar is made

Conventional vs. organic: the subtle difference

Special features of Byodo vinegars

Our tip

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Enjoy spicy

Why we love – and sometimes fear – spiciness

Source: For Spicy Food Day on August 19: How healthy is spicy food? – PTAtoday

Not all spiciness is the same

Sharpness in numbers

Three hot favorites in comparison

Byodo Dijon mustard

Byodo Steak & Pepper Sauce

Byodo chili bell pepper sauce

Recipe tips – spiciness for every taste

Spiciness tips for beginners (& the brave)

Our hot favorites

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Extra virgin olive oil - why prices fluctuate

A look at the price development of our organic extra virgin olive oils!

Why has olive oil become so expensive in recent years?

Prices are falling – but for how long?

Source: OLIVEOIL PRICES – February 2025 update

What does the future look like?

Our quality promise since 1985

Sustainability counts - today more than ever

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The variety of flavors of olive oil

What can olive oils taste like and how can you tell the difference?

The sensory profile of olive oil: pungency, bitterness & fruitiness

Sharpness

A sign of freshness

Bitterness

A sign of quality

Fruitiness

The aroma of olive oil

Our tip

How to read the olive oil label correctly

The sensory scale

Which olive oil goes with which dish?

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Less packaging, more enjoyment!

Our tomato paste is now available in a 200g tube!

Why the new tube size?

The intensely fruity kitchen helper

More about sustainability at Byodo

New name, same delicious taste

Our children’s mustard is now called mild mustard!

New name, same pleasure

Finest organic ingredients and mild taste

Discover more about mustard:

Protein power for a plant-based diet

Why proteins are so important

How much protein does the body need?

* Source: DGE – Deutsche Gesellschaft für Ernährung e.V. | DGE

Animal vs. vegetable proteins

Vegetable protein sources

The most protein-rich sources at a glance:

* Source: Nutritional Values For Common Foods And Products

The Byodo protein heroes

Delicious recipes for your everyday life

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Why organic is the best choice for a plant-based diet

Source:
For Spicy Food Day on August 19: How healthy is spicy food? – PTAtoday

Source:
OLIVEOIL PRICES – February 2025 update

Sources:
www.wwf.de/fileadmin/fm-wwf/Publikationen-PDF/Landwirtschaft/WWF-studie-kulinarischer-kompass-biodiversitaet-ernaehrung.pdf
https://openknowledge.fao.org/server/api/core/bitstreams/492bb0b2-8b73-4e49-b188-8176b1d8c711/content

*https://www.boelw.de/service/bio-faq/klima-umwelt/artikel/was-bringt-bio-fuer-die-umwelt/
**https://www.umweltbundesamt.de/sites/default/files/medien/461/publikationen/4397.pdf