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Mono spices

RED PEPPER

15 g

RED PEPPER

Red pepper is used to add spicy and piquancy taste to dishes. Add it to marinades, sauces and various flavorings. It goes well with meat dishes.

FENNEL SEEDS

15 g

FENNEL SEEDS

A multipurpose spice typical for European dishes. It is added to the dish to add fresh spicy notes. Favorably takes off the taste of fowl and fish. Especially goes well with vegetables and herbs, therefore - fennel is indispensable in salads. Perfect as an addition to saltwater fish (salmon, sardines, perch and etc.).

ZIRA (CUMIN)

15 g

ZIRA (CUMIN)

An indispensable spice for dishes of oriental cuisine, especially Uzbek. Gives a spicy aroma to dishes and emphasizes the taste of meat. It is used for cooking pilaf, dimlama, kazan-kebab and kebab (in marinade). Before adding to the dish, rub a little of zira (cumin) in the palm of your hand for a more intense flavor.

POWDERED TURMRIC

10 g

POWDERED TURMRIC

Turmeric is used to give dishes a bright yellow color and a spicy-sweet aroma. It is actively used in Indian cuisine, and is also added to some types of pilaf for bright serving. It goes well with fish, chicken and rice.

HANDPICKED BASIL

10 g

HANDPICKED BASIL

A multipurpose spice that is used all over the world. It is added to dishes to give a fresh delicate aroma and a special spicy taste. Also it is used to prepare delicate sauces, as a compliment to marinades, as well as in cream-based dishes. Note: the taste of basil is most clearly revealed with salt.

ZIRA (CUMIN) GOLD

15 g

ZIRA (CUMIN) GOLD

Mountain zira is perfectly combined with mutton and can be used for cooking Uzbek dishes. Gives a spicy aroma to dishes and emphasizes the taste of meat. It is used for cooking pilaf, dimlama, kazan-kebab, kebab (in marinade). Before adding to the dish, rub a little of zira in the palm of your hand for a more intense flavor.

POWDERED CORIANDER

15 g

POWDERED CORIANDER

Specific spice, which gives dishes a bright spicy taste. Widely used in dishes of Slavic and Mediterranean cuisine. It goes well with fish and chicken. It has a strong aroma, start with a small pinch.

DRIED ROSEMARY

10 g

DRIED ROSEMARY

A multipurpose spice that reveals the taste of meat and complements with a bouquet of spicy notes. It goes well with beef, fish and legumes. Rosemary also goes well with salads based on lettuce and soy.

WHOLE CORIANDER

10 g

WHOLE CORIANDER

Specific spice, gives dishes a bright spicy taste. Widely used in dishes of Slavic and Mediterranean cuisine. It goes well with fish and chicken. It has a strong aroma, start with a small pinch.

WHITE SESAME

20 g

WHITE SESAME

White sesame seeds, with their rich, nutty flavor, are widely used in the preparation of sweet dishes such as cakes, baked products, muffins. Sesame can also be added to any dish where it is acceptable to taste - from salads to marinades. Can be combined with a wide range of products: beef, lamb, fish, chicken and soy.

IRANIAN ZIRA (CUMIN)

15 g

IRANIAN ZIRA (CUMIN)

Iranian zira has a sweet-spicy taste and a bright aroma with tangible nutty notes. It is widely used in oriental cuisine, especially Arabic. Use Iranian zira in meat marinades. Before adding to the dish, rub a pinch of zira in the palm of your hand for a more intense flavor.

LAUREL SHEET

10 g

LAUREL SHEET

Laurel sheets - an irreplaceable spice in the coservation of many products. It is put in mixtures intended for pickling and salting vegetables. Laurel sheets are recommended to be added to the dish at the end of cooking process, so that the finished dish does not have bitterness.

NUTRITIVE POPPY

25 g

NUTRITIVE POPPY

Poppy is used in culinary products, as well as in the preparation of meat dishes (mainly from lamb). Ground poppy has a sweet aftertaste, and when added to food, gives it a nutty flavor.

PAPRIKA

20 g

PAPRIKA

Paprika is indispensable in salads, as well as in addition to marinades. It gives the dishes a beautiful shade, a delicate sweet aroma with light notes of bitterness. Attention! Flavoring is very volatile, in order to avoid inhalation and irritation of the mucosa, we recommend adding to the dish from a maximum distance.

PEPPERMINT

10 g

PEPPERMINT

Multipurpose spice, which is used mainly in Mediterranean cuisine. Adds fresh notes to dishes and a light shade of mint flavor. It acts perfectly as a base for marinade, especially in beef dishes. Also, try to use the product for making cocktails.

DRIED OREGANO

10 g

DRIED OREGANO

The basis of Italian cooking. It perfectly complements the taste of seafood, pizza, pasta, light salads, cheeses, soups and sauces. Also reveals the taste of capers, olives, tomatoes and mushrooms. It is recommended to add to the dish half an hour before cooking in small quantities.

NIGELLA

20 g

NIGELLA

A multipurpose spice that is used mainly in oriental dishes (mainly Arabic). Gives a spicy aroma and enhances the taste of individual products such as beef and lamb. It also can be used in marinades and, in baking (in small quantities).

WHOLE STAR ANISE

10 g

WHOLE STAR ANISE

Bright and specific spice, which enhances the taste of meat and makes it more tender. It is added to give the dish a spicy taste, goes well with other spices - cloves, cinnamon, ginger, fennel and allspice. It is used in the preparation of meat dishes of oriental cuisine. It is recommended to put in a dish an hour before cooking in small quantities.

CARDAMOM

12 g

CARDAMOM

Bright spice that fully reveals its taste with prolonged contact with water (in soups, when stewing). It is used in oriental dishes to give a spicy, fresh taste: a burning taste with delicate notes of camphor and eucalyptus. Great for canning and various kinds of marinades.

POWDERED CINNAMON

10 g

POWDERED CINNAMON

Multipurpose flavoring, which is used in many cuisines of the world. It is added to dishes or cocktails to give a sweet and slightly noticeable tart flavor. Cinnamon goes well with fruits, desserts, coffee and puddings.

BLACK PEPPER PEAS

10 g

BLACK PEPPER PEAS

Pepper is used to give dishes a rich taste and aroma. It is recommended to add a few whole peas of pepper to the water at the beginning of cooking so that soups and broths become tastier and more aromatic.

POWDERED BLACK PEPPER

15 g

POWDERED BLACK PEPPER

The most versatile spice that complements dishes with a specific bitter-burning taste and strong aroma. It is used in all dishes and salads to taste. Attention! Spice is very volatile, in order to avoid inhalation and irritation of the mucosa, we recommend adding to the dish from a maximum distance.

CINNAMON STICKS

15 g

CINNAMON STICKS

Multipurpose flavoring, which is used in many cuisines of the world. It is added to dishes or cocktails to give a sweet and slightly noticeable tart flavor. Cinnamon goes well with fruits, desserts, coffee and puddings. Also, try using in a lamb marinade.

NUTMEG

15 g

NUTMEG

Fragrant spice, has an original taste and delicate aroma. It is actively used in oriental cuisine, especially in fish dishes. Gives dishes a delicate, spicy, sweetish aroma and taste. Goes well with pastries and sweet foods, and is also used for making sauces.

THYME SEEDS

15 g

THYME SEEDS

One of the best seasonings for mushroom and vegetable casseroles. Do not confuse with zira (cumin), as it has a sharper flavor and fresher notes. Add cumin seeds in the final part of the preparation for a delicate disclosure of taste. Pre-roasting cumin in a dry pan for 30 seconds, reveals its aroma and taste.

SHREDDED HOT PEPPER

15 g

SHREDDED HOT PEPPER

Hot pepper is perfect for meat dishes of various nature, as well as salads and sauces. Adds spicy and piquancy taste to dishes. Attention! Spice is very volatile, in order to avoid inhalation and irritation of the mucosa, we recommend adding to the dish from a maximum distance.

SAVORY

12 g

SAVORY

Very bright and fragrant spice, which has a specific aroma. It is used in dishes of oriental cuisine, as well as in salads. Add a very small amount of it 5 minutes before serving (not earlier).

KISHMISH

50 g

KISHMISH

Kishmish can be added to any dish to give a sweet taste and bright berry aroma. The product is indispensable in baking, but is also used in the preparation of many dishes. Perfectly goes well with lamb. For a brighter flavor, try to cut in half before adding.

GINGER

15 g

GINGER

Multipurpose spice. It is suitable both as a base for marinades and as a complement to ready dishes. Widely used in Southeast Asian cuisine. It goes well with fish, beef and soy. In small quantities, can be used in baked products containing lemon.

ALLSPICE

12 g

ALLSPICE

Allspice is the basis of any marinade, especially in home canning. It also allows you to reveal the taste of meat during smoking and is used in the preparation of sauces. Allspice has a spicy smell and a burning taste. Before adding to the dish, slightly chop the grains with the flat part of the kitchen knife for a more intense taste.

barberry

15 g

barberry

Barberry gives an original sour tint to savory and sweet dishes of predominantly аsian cuisine. Dried berries are great for adding to sauces, hot meat and poultry dishes, pilaf, vegetable side dishes.

chopped garlic

10 g

chopped garlic

Dried minced garlic savory notes to hot and cold dishes, soups, jelly, homemade bread. It is used as a convenient substitute for fresh garlic and is cooked 3-5 minutes before cooking. Half a teaspoon of spice is equivalent to one clove of garlic.

Smoked paprika

10 g

Smoked paprika

Smoked paprika adds subtle smoky notes and a spicy flavor to dishes. It is ideal for meat and poultry dishes, rice, legumes, as well as vegetable side dishes and salads. Dishes seasoned with smoked paprika acquire a light reddish hue

Clove buds

10 g

Clove buds

Clove buds are traditionally included in the spice blends of Indian cuisine and added to marinades and pickles. They are used to impart a delicate flavor and aroma to desserts, jams, compotes, and other beverages. According to the recipe, clove buds are added to enhance the taste and fragrance of food and drinks

Pepper mix

15 g

Pepper mix

Hot, meat dishes and fish products are ideally seasoned with a mixture of peppers. It is recommended to add to a hot dish before consumption, it can also be added to the dish being prepared 5-7 minutes before the end of cooking. Ingredients: black, white, green, pink peppercorns.

RED PEPPER

15 g

FENNEL SEEDS

15 g

ZIRA (CUMIN)

15 g

POWDERED TURMRIC

10 g

HANDPICKED BASIL

10 g

ZIRA (CUMIN) GOLD

15 g

POWDERED CORIANDER

15 g

DRIED ROSEMARY

10 g

WHOLE CORIANDER

10 g

WHITE SESAME

20 g

IRANIAN ZIRA (CUMIN)

15 g

LAUREL SHEET

10 g

NUTRITIVE POPPY

25 g

PAPRIKA

20 g

PEPPERMINT

10 g

DRIED OREGANO

10 g

NIGELLA

20 g

WHOLE STAR ANISE

10 g

CARDAMOM

12 g

POWDERED CINNAMON

10 g

BLACK PEPPER PEAS

10 g

POWDERED BLACK PEPPER

15 g

CINNAMON STICKS

15 g

NUTMEG

15 g

THYME SEEDS

15 g

SHREDDED HOT PEPPER

15 g

SAVORY

12 g

KISHMISH

50 g

GINGER

15 g

ALLSPICE

12 g

barberry

15 g

chopped garlic

10 g

Smoked paprika

10 g

Clove buds

10 g

Pepper mix

15 g

Flavorings

PILAF

15 g

PILAF

Ingredients: cumin, paprika, turmeric, black pepper

DIMLAMA

15 g

DIMLAMA

Ingredients: coriander, paprika, basil, black peppercorns, cumin

KHMELI-SUNELI

15 g

KHMELI-SUNELI

Ingredients: hot red pepper, basil, jambul, coriander, bay leaf, dill, parsley

ROASTED DISH (JARKOPE)

15 g

ROASTED DISH (JARKOPE)

Ingredients: black pepper, paprika, cumin, fennel, coriander, oregano, nutmeg, allspice

CHICKEN

15 g

CHICKEN

Ingredients: turmeric, paprika, oregano, cinnamon, coriander, allspice

DUMPLINGS

15 g

DUMPLINGS

Ingredients: coriander, paprika, basil, black pepper, dill

MEAT AND STUFFING

15 g

MEAT AND STUFFING

Ingredients: black pepper, paprika, cumin, fennel, coriander, oregano, nutmeg, allspice

LAGMAN

15 g

LAGMAN

Ingredients: star anise, basil, jambul, ginger, coriander, turmeric, fennel

SOUP

15 g

SOUP

Ingredients: coriander, paprika, basil, onion, dill

FISH

15 g

FISH

Ingredients: mustard, rosemary, black pepper, paprika, basil

SPACHETTI

15 g

SPACHETTI

Ingredients: coriander, paprika, basil, peppermint, dill

RISSOLES

15 g

RISSOLES

Ingredients: black pepper, paprika, cumin, fennel, coriander, oregano, nutmeg, allspice

CURRI

15 g

CURRI

Ingredients: coriander, turmeric, cinnamon, paprika, hot red pepper, cardamom, ginger, cumin

KEBAB

15 g

KEBAB

Ingredients: garlic, black pepper, paprika, cumin, coriander, ginger, rosemary

MASTAVA

15 g

MASTAVA

Ingredients: coriander, paprika, basil, onion, black pepper, peppermint

MASALA

15 g

MASALA

Ingredients: black pepper, coriander, paprika, cinnamon, cardamom, nutmeg, star anise, cloves

MULTIPURPOSE

15 g

MULTIPURPOSE

Ingredients: dill, parsley, onion, carrot, paprika, coriander, garlic, black pepper

PILAF

15 g

DIMLAMA

15 g

KHMELI-SUNELI

15 g

ROASTED DISH (JARKOPE)

15 g

CHICKEN

15 g

DUMPLINGS

15 g

MEAT AND STUFFING

15 g

LAGMAN

15 g

SOUP

15 g

FISH

15 g

SPACHETTI

15 g

RISSOLES

15 g

CURRI

15 g

KEBAB

15 g

MASTAVA

15 g

MASALA

15 g

MULTIPURPOSE

15 g

Glass jars

TURMERIC

50 g

TURMERIC

Turmeric is used to give dishes a bright yellow color and a spicy-sweet aroma. It is actively used in Indian cuisine, and is also added to some types of pilav for brightserving. It goes well with fish, chicken and rice.

GINGER

40 g

GINGER

Multipurpose spice. It is suitable both as a base for marinades and as a complement to ready dishes. Widely used in Southeast Asian cuisine. It goes well with fish, beef and soy. In small quantities, can be used in baked products containing lemon.

RED PEPPER

40 g

RED PEPPER

Red pepper is used to add spicy and piquancy taste to dishes. Add it to marinades, sauces and various flavorings. It goes well with meat dishes.

POWDERED BLACK PEPPER

50 g

POWDERED BLACK PEPPER

The most versatile spice that complements dishes with a specific bitter-burning taste and strong aroma. It is used in all dishes and salads to taste. Attention! Spice is very volatile, in order to avoid inhalation and irritation of the mucosa, we recommend adding to the dish from a maximum distance.

GROUND ZIRA (CUMIN)

40 g

GROUND ZIRA (CUMIN)

An indispensable spice for dishes of oriental cuisine, especially Uzbek. Gives a spicy aroma to dishes and emphasizes the taste of meat. It is used for cooking pilav, smoke, cauldron kabob and kebab (in marinade). Before adding to the dish, rub a handful of zira in the palm of your hand for a more intense flavor.

CINNAMON

40 g

CINNAMON

Multipurpose flavoring, which is used in many cuisines of the world. It is added to dishes or cocktails to give a sweet and slightly noticeable tart flavor. Cinnamon goes well with fruits, desserts, coffee and puddings.

BLACK PEPPER PEAS

50 g

BLACK PEPPER PEAS

Pepper is used to give dishes a rich taste and aroma. It is recommended to add a few whole peas of pepper to the water at the beginning of cooking so that soups and broths become tastier and more aromatic.

ZIRA (CUMIN)

45 g

ZIRA (CUMIN)

An indispensable spice for dishes of oriental cuisine, especially Uzbek. Gives a spicy aroma to dishes and emphasizes the taste of meat. It is used for cooking pilav, dimlama, kazan-kebab and kebab (in marinade). Before adding to the dish, rub a little of zira (cumin) in the palm of your hand for a more intense flavor.

Pepper mix

50 g

Pepper mix

Hot, meat dishes and fish products are ideally seasoned with a mixture of peppers. It is recommended to add to a hot dish before consumption, it can also be added to the dish being prepared 5-7 minutes before the end of cooking. Ingredients: black, white, green, pink peppercorns.

Himalayan salt

100 g

Himalayan salt

Himalayan salt is a unique source of trace elements: it contains iron, potassium, calcium, magnesium, copper and iodine, which are preserved in their natural form. They are absorbed by the body by 100% at the cellular level. Regular use of Himalayan salt provides the body with all the necessary minerals and trace elements.

TURMERIC

50 g

GINGER

40 g

RED PEPPER

40 g

POWDERED BLACK PEPPER

50 g

GROUND ZIRA (CUMIN)

40 g

CINNAMON

40 g

BLACK PEPPER PEAS

50 g

ZIRA (CUMIN)

45 g

Pepper mix

50 g

Himalayan salt

100 g

Plastic jars

SESAME

300 g

SESAME

Sesame seeds, with their rich, nutty flavor, are widely used in the preparation of sweet dishes such as cakes, bakeries, muffins. Sesame can also be added to any dish where it is acceptable to taste - from salads to marinades. Perfectly combined with a wide range of products: beef, lamb, fish, chicken and soy.

SWEET RED PEPPER

250 g

SWEET RED PEPPER

Sweet pepper is indispensable in salads, as well as in addition to marinades. It gives the dishes a beautiful shade, a delicate sweet aroma with light notes of bitterness. Attention! Flavoring is very volatile, in order to avoid inhalation and irritation of the mucosa, we recommend adding to the dish from a maximum distance.

CORIANDER

200 g

CORIANDER

Specific spice, gives dishes a bright spicy taste. Widely used in dishes of Slavic and Mediterranean cuisine. It goes well with fish and chicken. It has a strong aroma, start with a small pinch.

SOLID ZIRA (CUMIN)

250 g

SOLID ZIRA (CUMIN)

An indispensable spice for dishes of oriental cuisine, especially Uzbek. Gives a spicy aroma to dishes and emphasizes the taste of meat. It is used for cooking pilav, dimlama, kazan-kebab and kebab (in marinade). Before adding to the dish, rub a little of zira (cumin) in the palm of your hand for a more intense flavor.

SESAME

300 g

SWEET RED PEPPER

250 g

CORIANDER

200 g

SOLID ZIRA (CUMIN)

250 g

Doy-pack

LAGMAN

100 g

LAGMAN

Ingredients: star anise, basil, jambul, ginger, coriander, turmeric, fennel

PILAV WITH RAISINS

100 g

PILAV WITH RAISINS

Ingredients: cumin, paprika, turmeric, black pepper, kishmish

MULTIPURPOSE

100 g

MULTIPURPOSE

Ingredients: dill, parsley, onion, carrot, paprika, coriander, garlic, black pepper

CHICKEN

100 g

CHICKEN

Ingredients: turmeric, paprika, oregano, cinnamon, coriander, allspice

VEGGIE

50 g

VEGGIE

Ingredients: carrots, dill, parsley, beets, onions, paprika, black pepper

KEBAB

100 g

KEBAB

Ingredients: garlic, black pepper, paprika, cumin, coriander, ginger, rosemary

PILAV

100 g

PILAV

Ingredients: cumin, paprika, turmeric, black pepper

BREADCRUMBS

100 g

BREADCRUMBS

Breadcrumbs

SUGAR POWDER

100 g

SUGAR POWDER

A multipurpose product that can be used both in baking and in the preparation of various cocktails. Sprinkle sugar powder on the finished dish to add a delicate sweet taste. Powdered sugar is ideal for glaze.

Himalayan salt

200 g

Himalayan salt

Himalayan salt is a unique source of trace elements: it contains iron, potassium, calcium, magnesium, copper and iodine, which are preserved in their natural form. They are absorbed by the body by 100% at the cellular level. Regular use of Himalayan salt provides the body with all the necessary minerals and trace elements.

GELATIN

100 g

GELATIN

Gelatin is odorless and has a neutral taste, which can be used in many dishes - from textural additions to the basis for jelly fillings in bakeries. Soak gelatin before use in cold water.

LAGMAN

100 g

PILAV WITH RAISINS

100 g

MULTIPURPOSE

100 g

CHICKEN

100 g

VEGGIE

50 g

KEBAB

100 g

PILAV

100 g

BREADCRUMBS

100 g

SUGAR POWDER

100 g

Himalayan salt

200 g

GELATIN

100 g

Baking ingredients

TOP GRADE COCOA

80 g

TOP GRADE COCOA

Cocoa powder adds a rich flavor and aroma to baked goods, desserts, creams, and beverages. It is the base for making hot chocolate, brownies, cakes, and chocolate glazes

CORN STARCH

20 g

CORN STARCH

Corn starch is a versatile and indispensable ingredient in cooking and the food industry. It is used as a thickener for sauces, soups, jelly desserts, puddings, and creams. It gives dishes a delicate texture and clarity. In baking, it improves dough structure and serves as a substitute for wheat flour in gluten-free recipes

GELATIN

20 g

GELATIN

Gelatin is odorless and has a neutral taste, which can be used in many dishes - from textural additions to the basis for jelly fillings in bakeries. Soak gelatin before use in cold water.

SUGAR POWDER

50 g

SUGAR POWDER

A multipurpose product that can be used both in baking and in the preparation of various cocktails. Sprinkle sugar powder on the finished dish to add a delicate sweet taste. Powdered sugar is ideal for glaze.

CONFETTI

15 g

CONFETTI

Mostly used as a bright and sweet decoration for desserts and pastries. Just sprinkle it onto the finished product and enjoy the effect. Note: to maintain properties, avoid contact with water.

BAKING POWDER

15 g

BAKING POWDER

To give the baking splendor and flat porosity add 10-15 g of baking powder (1 teaspoon or 1 package) to 500 g of flour. When kneading a dense dough, the baking powder is mixed with flour; when preparing a batter, it is added to the mixture immediately before baking and mix it. Ingredients: sodium pyrophosphate, sodium bicarbonate, corn starch.

VANILLA SUGAR

20 g

VANILLA SUGAR

Mix sugar with flour or other loose ingredients to give the confectionery a vanilla flavor. Recommended proportions for 1 bag (20 g or 1 tablespoon): Flour - 1 kg., Creams, soufflé - 500 g, Drinks - 0.5 l.

LEMON ACID

20 g

LEMON ACID

Lemon acid is mostly added to drinks, marinades and confectionery to give a sour taste and aroma, as well as to canning food. Recommended proportions for 1 package (20 g or 1 tablespoon): Marinades for canning vegetables - 3l Flour - 2 kg Drinks - 2 L

AGAR-AGAR

10 g

AGAR-AGAR

Agar-agar is used for cooking jellied dishes, jelly, soufflé, marmalade, marshmallows. Dissolve 1 package of powder (10 g) in 1 cup of hot water, syrup or broth. Leave to swell for 15 minutes, then boil, stirring constantly.

CRYSTAL VANILIN

2 g

CRYSTAL VANILIN

Mix vanillin with flour, sugar or other bulk ingredients immediately before warm processing. Recommended proportions for 2 g of vanillin (1 sachet): Flour - 500 g., Chocolate and chocolate products - 300-500 g., Souffle, "bird milk" - 500-600 g., Ice cream - 200-300 g. Observe proportions: with increasing dosage, the finished product may have a bitter aftertaste.

CREAMY VANILLIN

2 g

CREAMY VANILLIN

Mix vanillin with flour, sugar or other loose ingredients immediately before warm processing to give the dish a creamy taste and aroma. Recommended proportions per 2 g of vanillin (1 sachet): Flour - 500 g., Chocolate and chocolate products - 300-500 g. Protein and custard - 300-500 g., Ice cream - 200-300 g. Observe proportions: with increasing dosage, the finished product may have a bitter aftertaste.

VANILLIN GOLD

2 g

VANILLIN GOLD

Mix vanillin with flour, sugar or other bulk ingredients immediately before warm processing. Recommended proportions for 2 g of vanillin (1 sachet): Flour - 500 g., Chocolate and chocolate products - 300-500 g., Souffle, "bird milk" - 500-600 g., Ice cream - 200-300 g. Observe proportions: with increasing dosage, the finished product may have a bitter aftertaste.

COCONUT FLAKES

50 g

COCONUT FLAKES

Crispy coconut flakes give the dishes a distinctive texture. It is used in baking and in the preparation of cakes. Also appreciate the combination of coconut flakes with fish. Note: to maintain properties, avoid contact with water.

TOP GRADE COCOA

80 g

CORN STARCH

20 g

GELATIN

20 g

SUGAR POWDER

50 g

CONFETTI

15 g

BAKING POWDER

15 g

VANILLA SUGAR

20 g

LEMON ACID

20 g

AGAR-AGAR

10 g

CRYSTAL VANILIN

2 g

CREAMY VANILLIN

2 g

VANILLIN GOLD

2 g

COCONUT FLAKES

50 g

Souvenir products

MONO SPICES SET FOR PILAV

Set for pilaf consists of mono spices of 20 g: - black pepper - zira (cumin) - sweet red pepper - turmeric

FLAVORING SET FOR MAIN DISHES

The set for first courses (soups) consists of flavorings (mixture) of 15 g each: - flavoring for soup - flavoring for lagman - flavoring for mastava - flavoring for dumplings

FLAVORING SET FOR FIRST DISHES

Set for main dishes consists of the following flavorings: - flavoring for dimlama - flavoring for roasted dish (jarkope) - flavoring for pilaf - flavoring for kebab and grill

VANILLA PODS

3 g

VANILLA PODS

- Vanilla pods are among the most valuable and aromatic natural ingredients in the world, used in both culinary and perfumery. They are used in the preparation of desserts such as ice cream, creams, mousses, baked goods, puddings, and cakes. Also used for flavoring syrups, jams, liqueurs, chocolate, and dairy beverages. The pod is split open, the seeds are scraped out and added to the dish, and the pod itself can be infused in milk, cream, or alcohol

MONO SPICES SET FOR PILAV

FLAVORING SET FOR MAIN DISHES

FLAVORING SET FOR FIRST DISHES

VANILLA PODS

3 g