Seasoning for meat

Mix of fragrant juicy spicery for preparation of the different fried, baked, boiled meat dishes, and also meat soups, cutlets and sauces.

Method of application: When frying and roasting meat is grated with seasoning in 20 - 30 minutes prior to preparation. To meat cutlets it is added at preparation of forcemeat, and to soups and sauces - in 5 - 7 minutes prior to readiness.

Structure: the salt iodated paprika, black pepper, mustard, garlic, basil, allspice, onions, Chile, coriander, nutmeg.

To store no more than 75% at ^{temperature not higher than 20 ° C} and relative humidity.

Expiration date 1 year.

Net weight: 20 g.

ST 100997 - 1910 - TOO - 01 - 2011