Allspice

One of the most ancient spices. Pleasant flavour and distinctive taste. Used for meat, fish, mushrooms and vegetable marinades, food preservation and preparation of meat, sauces, pate and vegetables.

Basil

Aromatic spice giving pleasant taste and fine flavour to your meals. Improving taste and flavour of meat and fish, sauces, soups, salads and spice blends. Can also be used for aromatizing vinegar and vegetable oil.

Bay leaf

3 – 4 bay leaves added short before end of cooking can substantially improve the taste of your fish soup, Ukrainian borschtch or cabbage soup. Can also be added to soups, marinades, sauces, fish, meat and vegetable meals. Wash before adding to meal.

Black pepper

One of the most favourite spices, used in meat, fish, vegetable and mushroom dishes. sauces and marinades worldwide. Indispensable in food preservation.

Dill

Known for its unique, sweetish, aromatic taste. Fresh or dry dill can be perfectly combined with all types of fish meals, seafood and egg salads, chopped cabbage or potato salad. Twig of dill is a beautiful decoration of any dish.

Granulated garlic

Used as substitute of fresh garlic in roasting and/or boiling of meat and poultry, hot and cold soups, homemade sausages, mushroom and vegetables. Strew onto meat before preparation, add to soups 3 – 5 minutes before end of boiling.

Parsley

This vegetable stimulates appetite, improves taste of meals, activates digestion and accelerates metabolism. Rich in vitamins. A little bit of cut parsley can significantly improve hot dishes, e.g. soups, bouillons, goulash, purée or marinades. Used for preparation of cutlets, pancakes, added to minced meat. Dry parsley keeps its natural colour and pleasant odour.

Powdered black pepper

Dried and powdered seams of a tropical plant, full of hot taste and southern sun. One of the most ancient and popular spices worldwide. Used in cuisines around the globe in preparation of meat, fish and vegetable meals, both hot and cold, for sauces and marinades.

Red pepper

Universal spice, used in meat, fish and vegetable meats, preparation of minced meat and marinade. Indispensable in cuisine of many countries of the world. e.g. Hungarian goulash, Bavarian sausages, hot sauces and piquant soups.