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The king and queen of Spain equipped Columbus' expedition with the goal of finding a way to India for spices. By mistake, Columbus brought a whole ship of allspice instead of black. Use for the preparation of salads, appetizers, soups, second lunch dishes. Use for Pastes, terrines, base for sauce, soups, meat and fish dishes, game dishes, pastries. Taste Slightly spicy, reminiscent of clove taste Nutrition value on 100 gr. Proteins (g / 100g)… 6,0 Fats (g / 100g)… 8,5 Carbohydrates (g / 100g)… 51 Energy value (kcal / 100g)… 300

French herbs gathered from the southern France and fragrant spices make this seasoning an excellent addition to meat dishes and vegetable salads.

Anise seeds - a spice brought to Europe in the early Middle Ages and quickly gained popularity in cooking. Priests and healers of ancient civilizations appreciated anise seeds - the healing properties of which were sometimes called miracles. In cooking, all parts of anise are used in all possible forms. Anise seeds are added to marinades to give them a bright flavor. If you mix them with bay leaf and cinnamon, you get an excellent home seasoning for cold meat dishes Use for Desserts, pastries, cookies, any bakery products, meat, fish and bean dishes, tinctures and liquors. Taste Sweet, fragrant, truly spicy Nutrition value on 100 gr. Proteins (g / 100g)… 18 Fats (g / 100g)… 16 Carbohydrates (g / 100g)… 35 Energy value (kcal / 100g)… 360

Khmelisuneli means "dry spice" in Georgian and it is a quite piquant but not spicy seasoning mix. It is traditionally used in Georgian cuisine, but now it has exceeded the bounds of Georgia and other Caucasian countries and broken into the world market. The identities of khmelisuneli are fully disclosed in such Georgian dishes as walnut sauce, kharcho and adjika sauce. But in other cuisines it is used as a seasoning for a variety of meat, vegetable, seafood, fish and rice dishes.

This royal spice has been known since ancient Egyptian times. Having come from Asia to Europe, and in the 18th century to Russia, this spice was immediately fond of the culinary specialists for its bright spicy aroma and no less excellent taste, which can give a new accent to any dish. Dried and powdered grass is used in the preparation of sandwiches, pastes, salads. But best of all, basil is revealed in tandem with hot dishes, in harmony with the taste of seafood, lamb, vegetables and giving them a special piquancy. It is an integral ingredient of the famous Italian pesto sauce. Use for Use in soups, meat, fish and vegetable dishes, desserts such as panakota, sorbets and ice cream. Taste Spicy aroma with hints of pepper and cloves Nutrition value on 100 gr. Proteins (g / 100g)… 23 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 48 Energy value (kcal / 100g)… 320

In the 16th century Portuguese conquerors discovered Ceylon cinnamon in Sri Lanka and introduced this spice to European countries in the 16th and 17th centuries. Ceylon cinnamon is extracted from the Ceylon cinnamon tree – a wild tree that can reach 10 meters in height and grows in the wild forests of Ceylon and South India. This spice is produced from a thin inner layer of bark cut from three-year-old shoots. The genuine Ceylon cinnamon is very fragrant and has rich taste, and that is why everyone who has tried it at least once will never forget what exactly this spice should be like.

The leaves of the noble laurel in the ancient world personified wisdom and omnipotence. The Romans believed that the laurel was sent down to earth by Zeus, and therefore crowned the head of the heroes with a wreath of laurel leaves. Known for its healing properties, the laurel has gained worldwide fame not in pharmaceuticals, but in the kitchen. It is worth adding it to any hot dish 5-10 minutes before cooking, and the taste of familiar products will acquire a completely new spicy flavor. Laurel is indispensable in sauces and for preserving vegetables and meat. Use for Use in soups, sauces, marinades, dishes of meat, poultry and game, baking. Taste Spicy, bittersweet Nutrition value on 100 gr. Proteins (g / 100g)… 7,5 Fats (g / 100g)… 8,5 Carbohydrates (g / 100g)… 49,0 Energy value (kcal / 100g)… 300,0

Sternanis that is known for more than 500 years was originally brought to Russia in the 16th century from Indo-China. This spice has very astringent, persistent and uniquely pleasant aroma because of the essential oil, that includes complex composition of trans-anethole and lily-of-the-valley and citrus flavours. The taste and aroma of Sternanis are fully delivered when heated.

According to legend, the first European who saw how pepper grows was Emperor Alexander of Macedon - during his conquest in India. Use for Salads, sauces, soups, meat dishes, poultry dishes, fish dishes, side dishes, cheeses. Taste Spicy Nutrition value on 100 gr. Proteins (g / 100g)… 10 Fats (g / 100g)… 3,5 Carbohydrates (g / 100g)… 39 Energy value (kcal / 100g)… 230

Take a bottle of dry red wine (750 mL). Pour the wine into an enamel pan, add the contents of the bag and sugar to your taste. Heat up to 70 °C, but do not boil! Let the drink draw for 30 minutes. Sieve it. Serve hot.