Kitchen spices for meat, seeds Gavrish 2g

The spicy plants included in the mixture give the cooked meat a unique taste and aroma, they are easy and convenient to grow in the country, they are always at hand, fresh – in the summer or dried for the winter. Thyme leaves with a pleasant smell and slightly bitter taste are especially well combined with fried pork, lamb and fatty beef. Basil imparts its bright fresh taste to all meat dishes from warm salads with game, rich soups to main courses, especially from beef and lamb stew. Hot pepper is a universal seasoning, enhances the taste of any meat, induces appetite, promotes digestion. Cumin seeds are added to fried pork ribs, beef stew with potatoes, sauces and barbecue marinades. Parsley is an integral component of meat broths and soups, but it is more aromatic and healthier when fresh,