Thyme is cultivated in southern Europe. It is also native to the Mediterranean region.Thyme has a delicate, tangy aroma and a slightly minty flavour. Often included in spice mixes for poultry and stuffings, it is also commonly used in fish sauces, stews and soups. It goes well with lamb and veal as well as eggs, puddings and croquettes. Thyme is often combined with tomatoes.
The bay leaf has a unique, aromatic, slightly bitter taste. Bay leaves are about 5-6 cm long. Bay leaf is traditionally used in soups, marinades, vinegars, stews and oven dishes, potato dishes and game. The whole bay leaf can also create an excellent flavour in fish dishes and desserts.
NUTRITIONAL VALUES PER 100 g - Calorific value 313 kcal / 1310 KJ - Fat 8.2 g - thereof saturated fatty acids 2.1 g - Carbohydrates: 48.6 g - of which sugar 48.1 g - Protein 7.9 g - Dietary fibre 28.3 g - Salt 0.0 g
The golden brown anise with its sweet smell and taste is used in various savory dishes, but also in drinks. Just think of the typical Greek liqueur ouzo or Turkish raki. Anise is an aromatic herb that gives products a warm character.
NUTRITIONAL VALUES PER 100 g - Calorific value 399 kcal / 1659 KJ - fat 26.0 g - of which saturated fatty acids 1.0 g - Carbohydrates: 30.7 g - of which sugar 29.0 g - Egg white: 6.5 g - Fiber: 7.9 g - Salt: 0.0
Marjoram is a herb native to the eastern Mediterranean. Although it is widely used in the preparation of sausages, it is not intended solely for that purpose. Its mild, slightly sweet taste can be combined with many other ingredients in herbal mixtures.
NUTRITIONAL VALUES PER 100 g - Calorific value 275 kcal / 1142 KJ - fat 7.0 g - of which saturated fatty acids 0.5 g - Carbohydrates: 20.3 g - of which sugar 4.1 g - protein 12.7 g - fiber 40.3 g - salt 0.2 g
Thyme is cultivated in southern Europe. It is also native to the Mediterranean region.Thyme has a delicate, tangy aroma and a slightly minty flavour. Often included in spice mixes for poultry and stuffings, it is also commonly used in fish sauces, stews and soups. It goes well with lamb and veal as well as eggs, puddings and croquettes. Thyme is often combined with tomatoes.
Parsley is one of the most used herbs, especially rich in vitamins. Goes well with marinades, salads, soups.
NUTRITIONAL VALUES PER 100 g - Calorific value 305 kcal / 1276 KJ - Fat 5.5 g - of which saturated fatty acids 1.4 g - Carbohydrates: 23.9 g - thereof sugar 7.3 g - Protein: 26.6 g - Dietary fibre: 26.7 g - Salt: 1.1 g
Thyme : It is grown in mediterranean region. It is used widely across the globe. It is perfect for meat, salads, pasta and rice dishes. It is especially great for pizza
Chili peppers with seeds: It is originally brought to entire Europe from Central America and Spain. Meanwhile pepper has become the integral part of all the cuisines across the globe. It is great to use in poultry, meat and fish dishes.
Its taste is bitter, hot & tart. It gives the dishes that certain note and the typical golden yellow color, especially in rice dishes. The hand-harvested and repeatedly filtered saffron threads are of very high quality.
Sauerbraten spice from emsara is a coarse spice blend that has a mustard, coriander note and is rounded off with rosemary and carrots. The spice blend goes very well with sauerbraten, but can also be used for game dishes.
NUTRITIONAL VALUES PER 100 g - Calorific value 286 kcal / 1195 KJ - Fat 3.3 g - thereof saturated fatty acids 1.0 g - Carbohydrates: 55.8 g - thereof sugar 48.5 g - Protein 6.9 g - Dietary fibre 6.2 g - Salt 0.0 g
Peppercorn(white): Black pepper is a flowering plant. It is obtained by drying pepper plant’s green,black and white berries. It is perfect for meat, poultry, fish,vegetable, pasta, rice dishes and soups.
Curry: It originates in India. Curry powder mix has variety of components such as turmeric(curcuma), coriander?? Sumac and etc. It is perfect for vegetable, meat, poultry and rice dishes.
Mix de Ozean is a fish spice mix that can be used in many ways. By the Special ingredients it gives particularly fish (eg eel, sea bass, bream, trout, salmon, Maker Elle, catfish, perch, etc.) the perfect taste.
The bay leaf has a unique, aromatic, slightly bitter taste. Bay leaves are about 5-6 cm long. Bay leaf is traditionally used in soups, marinades, vinegars, stews and oven dishes, potato dishes and game. The whole bay leaf can also create an excellent flavour in fish dishes and desserts.
NUTRITIONAL VALUES PER 100 g - Calorific value 313 kcal / 1310 KJ - Fat 8.2 g - thereof saturated fatty acids 2.1 g - Carbohydrates: 48.6 g - of which sugar 48.1 g - Protein 7.9 g - Dietary fibre 28.3 g - Salt 0.0 g
Rosemary: It is grown in mediterranean region. It has a strong flavor and it is perfect for meat dishes and salads.
