Pasta and rice - Import export

Seasoning sumy is widespread in the countries of the East, the Mediterranean and the Caucasus. In many cases, it may well replace lemon and even vinegar. Used in ancient Rome. Use for Salads, sauces, soups, meat dishes, poultry dishes, pasta, rice, fish dishes, vegetables. Taste Spicy lemon Nutrition value on 100 gr. Proteins (g / 100g)… 10,0 Fats (g / 100g)… 9,0 Carbohydrates (g / 100g)… 28 Energy value (kcal / 100g)… 230

The name of nutmeg comes from the Latin phrase “nucas muscat”, which literally means nutmeg. Legend has it: when the nutmeg ripens, it exudes such a strong smell that the birds of paradise lose consciousness. Use for Soups, pasta, sauces, poultry, meat, rice and vegetables. Taste Sweet, bitter. Nutrition value on 100 gr. Proteins (g / 100g) ... 6.0 Fats (g / 100g) ... 36 Carbohydrates (g / 100g) ... 29 Energy value (kcal / 100g) ... 460

Onion-chives are also called the onion of speed, due to its piquant flavoring range it is ideal for making pastes and sausages. He gives soups and borschs an incomparable aroma and a delicate taste nuance. Use for Use in soups, pastas, sauces, poultry, meat, rice and vegetables. Taste Spicy, pungent flavor. Nutrition value on 100 gr. Proteins (g / 100g)… 30 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 40 Energy value (kcal / 100g)… 340

The leek was highly appreciated by the ancient Egyptians, Jews and Greeks. The leek is completely odorless and odorless. It has a delicate, pleasant sweetish taste and is a dietary product. It is used to make soups, leek puree, various cheese salads, sauces , served with meat, used to make various pastes. Use for Use in soups, pasta, sauces, poultry, meat, rice and vegetables. Taste Piquant, delicate, sweetish Nutrition value on 100 gr. Proteins (g / 100g)… 14,0 Fats (g / 100g)… 1,5 Carbohydrates (g / 100g)… 45,0 Energy value (kcal / 100g)… 250

Red pepper was first seen by the Spaniards in America. The doctor of the Columbus expedition presented red pepper seeds as a gift to Queen Isabella. Hot peppers have long been called "Spanish." Use for the preparation of salads, appetizers, soups, second lunch dishes. Use for Salads, sauces, soups, meat dishes, poultry dishes, pasta, rice. Вкус Spicy, fiery burning. Nutrition value on 100 gr. Proteins (g / 100g)… 13 Fats (g / 100g)… 14 Carbohydrates (g / 100g)… 15 Energy value (kcal / 100g)… 240

Mexicans believe that pepper helps their mind to become brighter, they say that by eating pepper you can feel your head separately from the body. Use for Salads, sauces, soups, meat dishes, poultry dishes, pasta, rice, fish dishes, vegetables. Taste Burning sharp Nutrition value on 100 gr. Proteins (g / 100g)… 13 Fats (g / 100g)… 14 Carbohydrates (g / 100g)… 15 Energy value (kcal / 100g)… 240

Mexicans believe that pepper helps their mind to become brighter, they say that by eating pepper you can feel your head separately from the body. Crushed red pepper (Chile) - has all the properties and flavor of hot chili pepper, but is much more convenient to use due to its fine fractionality. Use for Salads, sauces, soups, meat dishes, poultry dishes, pasta, rice, fish dishes, vegetables. Taste Burning sharp Nutrition value on 100 gr. Proteins (g / 100g)… 13 Fats (g / 100g)… 14 Carbohydrates (g / 100g)… 15 Energy value (kcal / 100g)… 240

Marjoram has been known to mankind for a long time. The Greeks, believing that he had some kind of magical power, used it during the rites of sacrifice. It is considered a powerful aphrodisiac. In cooking, it is known as oregano for its strong spicy aroma. In the East, it is brewed separately or mixed with other spices, like tea. Perfectly sets off the taste of dumplings, rice, pasta. Used in canning vegetables. Use for Meat and vegetable dishes, side dishes. Taste Thin, spicy with a bitter-sweet notes Nutrition value on 100 gr. Proteins (g / 100g)… 13 Fats (g / 100g)… 7,0 Carbohydrates (g / 100g)… 61 Energy value (kcal / 100g)… 360