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Dried mushrooms are an ideal preparation for all occasions. Unlike fresh mushrooms, the dried and crushed mixture does not need to be stored in the refrigerator or freezer. Enough hermetically sealed container, which will not allow the bright, mushroom flavor to disappear. The finer the fraction, the tastier it is the puree soups and sauces. Use for Soups, sauces, marinades, meat dishes, birds and game. Taste distinctive mushroom flavor Nutrition value on 100 gr. Proteins (g / 100g)… 45 Fats (g / 100g)… 1,5 Carbohydrates (g / 100g)… 23 Energy value (kcal / 100g)… 290

Mushroom mixture with slices up to 6 mm is ideal for cooking roast or soup. Sour cream, onion and butter will be excellent companions for mushrooms soaked in liquid. Use for Soups, sauces, marinades, meat dishes, birds and game. Taste distinctive mushroom flavor Nutrition value on 100 gr. Proteins (g / 100g)… 45 Fats (g / 100g)… 1,5 Carbohydrates (g / 100g)… 23 Energy value (kcal / 100g)… 290

Mustard seeds can be crushed, diluted with water and vinegar and get the usual culinary mustard. And you can not crush - fry in a dry, slightly oiled pan and add to sauces, chutney, giving them a soft sharpness. In addition, after cooking, mustard seeds burst pleasantly on the teeth. Use for Basics of sauces, soups, sauces, salads, marinades, meat dishes, vegetables, side dishes. Taste Intensively spicy, spicy. Nutrition value on 100 gr. Proteins (g / 100g)… 37,1 Fats (g / 100g)… 11,1 Carbohydrates (g / 100g)… 32,6 Energy value (kcal / 100g)… 378

According to legend, before the battle, the Persian king Darius sent Alexander the Great as a call a bag of sesame seeds with a hint that his army has a lot of soldiers. In response, Alexander sent a small bag of mustard seeds, which said that his army was smaller, but in battle it is much hotter. Use for Basics of sauces, soups, sauces, salads, marinades, meat dishes, vegetables, side dishes. Taste Intensively spicy, spicy. Nutrition value on 100 gr. Proteins (g / 100g)… 26 Fats (g / 100g)… 31 Carbohydrates (g / 100g)… 23 Energy value (kcal / 100g)… 480

The spicy herb that we know under the name oregano was known and was widely used before our era. The plant was used in the culinary and cosmetology of ancient Egypt, and the Greeks considered its healing agents to be unique and sang in myths. Use for Use for the preparation of salads, appetizers, soups, lunch dishes, drinks, sweet dishes. Taste Spicy-bitter Nutrition value on 100 gr. Proteins (g / 100g)… 9,0 Fats (g / 100g)… 4,5 Carbohydrates (g / 100g)… 69 Energy value (kcal / 100g)… 350

Bell pepper - this is paprika. When dried, this spice preserves the sweetish taste characteristic of a fresh vegetable. Therefore, its scope is identical. It is used as a topping for meat and vegetable stews, goulash, rice. The fine fraction is ideal for marinades and sauces. Use for For all kinds baking and desserts, fruits, hot drinks and spicy dishes in oriental cuisine. Taste Sweet pepper, without bitterness Nutrition value on 100 gr. Proteins (g / 100g)… 15 Fats (g / 100g)… 13 Carbohydrates (g / 100g)… 35 Energy value (kcal / 100g)… 320

Green paprika flakes perfectly complement the taste of legumes. Cabbage, potatoes, carrots and as independent dishes, and as an addition to meat products, will also be happy with this seasoning. The characteristic sweet taste of paprika will smooth out the harsh notes of adjika or hot ketchup components and give them piquancy. Use for For all kinds baking and desserts, fruits, hot drinks and spicy dishes in oriental cuisine. Taste Sweet pepper, without bitterness Nutrition value on 100 gr. Proteins (g / 100g)… 15 Fats (g / 100g)… 13 Carbohydrates (g / 100g)… 35 Energy value (kcal / 100g)… 320

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

A spice that is the fruit of Brazilian pepper. Pink peas are added in the preparation of veal, milk pigs, turkey, chicken, salmon fillet, seafood, vegetable salads, marinades, brines, sauces, alcoholic drinks, ice cream, cocktails, fruit drinks, and for decorating dishes. It comes in the Four Peppers spicy mix, complementing black, white and green peppers. Use for Salads, sauces, soups, meat dishes, poultry dishes, fish dishes, vegetables. Taste Spicy Nutrition value on 100 gr. Proteins (g / 100g)… 5,0 Fats (g / 100g)… 8,0 Carbohydrates (g / 100g)… 38 Energy value (kcal / 100g)… 240

This spice of medium stinginess is the basis of the national Mexican Tabasco sauce. To soften the burning nature of the mixture of hot peppers, the sauce is aged for several years in oak barrels, like vintage wine. Proper tobasco with good aging acquires its inherent piquancy and a special sour-spicy taste. Use for Soups, sauces, marinades, meat dishes, birds and fish, side dishes. Taste Sharp Nutrition value on 100 gr. Proteins (g / 100g)… 12 Fats (g / 100g)… 17 Carbohydrates (g / 100g)… 33 Energy value (kcal / 100g)… 330