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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

4 crushed peppers is a perfectly selected mixture of four types of peppers. In the seasoning, only premium peppers are used, without additives. Each of the peppers plays a role and clearly shows its qualities. The main flavor of this seasoning is set by pink pepper. Notes of pungency and pungency add seasoning to black and white peppercorns. Thus, the spicy mixture has two levels of severity: the first, saturated — this is the merit of black pepper, and the second level, more delicate — white. And finally, the last component of 4 pepper seasoning is green pepper. The shade that he shares with the mixture blends perfectly with marinades and sauces. Convenient cover — dispenser. Composition of the product Black peas, green peas, white peas, pink peas. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Carbohydrates (g / 100g)… 8,5 Fats (g / 100g)… 2,5 Proteins (g / 100g)… 34,0 Energy value (kcal / 100g)… 190 Рецепты No...

Four types of peppers, which have merged into one mixture, are an addition to many dishes. Each of the peppers plays a role and clearly shows its qualities. The main flavor of this seasoning is set by pink pepper. Notes of pungency and pungency add seasoning to black and white peppercorns. Thus, the spicy mixture has two levels of severity: the first, saturated - this is the merit of black pepper, and the second level, more delicate - white. And finally, the last component of the 4 pepper seasoning is green pepper. The shade that he shares with the mixture blends perfectly with marinades and sauces. Ingredients Crushed black pepper, crushed white pepper, crushed green pepper, crushed pink pepper. Use for Use for baking, salads, meat and fish dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 34 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 8,5 Energy value (kcal / 100g)… 190

Four types of peppers, which have merged into one mixture, are an addition to many dishes. Each of the peppers plays a role and clearly shows its qualities. The main flavor of this seasoning is given by pink pepper. Notes of pungency and pungency add seasoning to black and white peppercorns. Thus, the spicy mixture has two levels of severity: the first, saturated - this is the merit of black pepper, and the second level, more delicate - white. And finally, the last component of 4 pepper seasoning is green pepper. The shade that he shares with the mixture blends perfectly with marinades and sauces. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Taste Intense, spicy, slightly burning Ingredients Black peas, green peas, white peas, pink peas. Nutrition value on 100 gr. Proteins (g / 100g)… 8,5 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 34,0 Energy value (kcal / 100g)… 190

The root crop was discovered by the Incas. Because of its resemblance, it has long been called Peruvian carrots. In Europe, he was a long food for the poor. But its taste and nutritional value today brought him to the favorites of haute cuisine. Dried parsnip root is used as a component for jams and marmalades, as well as fried with onions for soup dressings, insisted for the preparation of drinks. Use for Soups, sauces, meat, marinades, poultry dishes, rice and vegetable dishes. Taste Slightly spicy, with sweet notes Nutrition value on 100 gr. Proteins (g / 100g)… 7 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 47 Energy value (kcal / 100g)… 240

This root vegetable is loved by many for its spicy taste. It contains a substance identical to the male sex hormone androsterone. In dried and crushed form, this spice can be used both for cooking celery soup, and as a spicy additive to meat and vegetable dishes. Use for Soups, sauces, meat, marinades, poultry dishes, rice and vegetable dishes. Taste spicy, nut-like Nutrition value on 100 gr. Proteins (g / 100g)… 9 Fats (g / 100g)… 2,0 Carbohydrates (g / 100g)… 45 Energy value (kcal / 100g)… 230

This burning vegetable originally from Java was discovered thanks to Columbus. Today, cayenne prets is popular in Mexican, Caucasian, and Eastern folk cooking. For lovers of spicy food, there is nothing more desirable than this bright powder in every sense. In severity, it is unsurpassed. Experiments have proved that even when 1 g of pepper is dissolved in 10 thousand liters of water, its specific burning taste is preserved. Use for Soups, meat Indian, Middle Eastern fine and mexican food. Taste Spicy, burning. Nutrition value on 100 gr. Proteins (g / 100g)… 12 Fats (g / 100g)… 17 Carbohydrates (g / 100g)… 29 Energy value (kcal / 100g)… 320

Champignon (translated from French as “mushroom”) is recognized throughout the world as the most popular of its kind. Since the mid-17th century, it has been successfully grown on artificial plantations. In dried form, retains all its useful properties. The 6–9 mm fraction is ideal for adding to vegetable or meat roasts. In combination with cheese and olives, dried champignons are ideal for making a delicious omelet. A more intense taste than fresh mushrooms makes them indispensable as ingredients for pies or pizza toppings. A soup of such mushrooms turns out to be unusually aromatic and tasty. Use for Use in soups, sauces, marinades, meat, poultry and game dishes. Taste Spicy mushroom Nutrition value on 100 gr. Proteins (g / 100g)… 42 Fats (g / 100g)… 9,5 Carbohydrates (g / 100g)… 1,0 Energy value (kcal / 100g)… 260

The finer the dried mushrooms are ground, the stronger their flavor. Champignons, dried and crushed to a size of 1-4 mm, are ideally stored and are suitable for preparing a wide variety of dishes. Small mushroom crumbs are an ideal base for delicious sauces and gravy. The taste of champignons is especially brightly emphasized by cream and cheese. Pasta cooked with such a creamy mushroom or cheese-mushroom sauce is not only aromatic, but also unusually satisfying. Indeed, in their nutritional properties, mushrooms are identical to meat. Use for Soups, sauces, marinades, meat dishes, birds and game dishes. Taste Spicy mushroom Nutrition value on 100 gr. Proteins (g / 100g)… 42 Fats (g / 100g)… 9,5 Carbohydrates (g / 100g)… 1,0 Energy value (kcal / 100g)… 260