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Green pepper is the fruit of a creeper of a pepper, a perennial plant of the Pepper family. The fruits are picked some time before their full ripening, when their color is dark green, the surface is glossy. Peas green peas are excellent for fish and seafood dishes, add a spicy flavor to meat and vegetable dishes, goes well with game and mushroom dishes and eggs. Use for Salads, sauces, soups, meat dishes, poultry and game dishes, side dishes, cheeses, marinades. Taste Fragrant spicy, spicy Nutrition value on 100 gr. Proteins (g / 100g)… 2,0 Fats (g / 100g)… 0,2 Carbohydrates (g / 100g)… 8,0 Energy value (kcal / 100g)… 40

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

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 spicy. Nutrition value on 100 gr. Proteins (g / 100g)… 10 Fats (g / 100g)… 3,5 Carbohydrates (g / 100g)… 39 Energy value (kcal / 100g)… 230

Cardamom has been known since antiquity and for many years of its existence, it has acquired the status of “king of spices”. This sophisticated spice originates in sunny Ceylon and over time its noble taste and unsurpassed aroma conquered the whole world. The sweetish taste of cardamom perfectly complements soups, pastas and all kinds of marinades. It is possible to add fragrant spices to pilaf, cereals, sweet fillings for pies and pancakes, etc. Use for Dishes of Indian and Asian cuisine, bakery products and pastries, spicy soups, desserts, mulled wine, coffee and tea. Taste Spicy, burning. Nutrition value on 100 gr. Proteins (g / 100g)… 11 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 40 Energy value (kcal / 100g)… 260

This burning vegetable originally from Java was discovered thanks to Columbus. Today, cayenne prets is popular in Mexican, Caucasian, and Eastern folk cooking. For lovers of spicy food, there is nothing more desirable than this bright powder in every sense. In severity, it is unsurpassed. Experiments have proved that even when 1 g of pepper is dissolved in 10 thousand liters of water, its specific burning taste is preserved. Use for Soups, meat Indian, Middle Eastern fine and mexican food. Taste Spicy, burning. Nutrition value on 100 gr. Proteins (g / 100g)… 12 Fats (g / 100g)… 17 Carbohydrates (g / 100g)… 29 Energy value (kcal / 100g)… 320

Cinnamon is a very ancient spice, mentioned in the Bible. In ancient times, it was valued on a par with gold and had the status of cash. In ancient Rome they burned her to appease the gods. As a spice, it goes well with other sharp and tart spices. In our kitchen, cinnamon can be used in all dishes where sugar is consumed. These are mainly fruit soups, casseroles, compotes, jelly, puddings, fruit rolls, pies, especially with fruit filling, baked apples, milk drinks, liquors, grog, punch, mulled wine and sweets of almost all kinds. Country of origin Indonesia Use for For all types of pastries and desserts, fruits, hot drinks and spicy dishes of oriental cuisine. Taste Sweet, aromatic, burning Nutrition value on 100 gr. Proteins (g / 100g)… 4,0 Fats (g / 100g)… 3,0 Carbohydrates (g / 100g)… 28 Energy value (kcal / 100g)… 160

Cinnamon is a very ancient spice, mentioned in the Bible. In ancient times, it was valued on a par with gold and had the status of cash. In ancient Rome they burned her to appease the gods. As a spice, it goes well with other sharp and tart spices. In our kitchen, cinnamon can be used in all dishes where sugar is consumed. These are mainly fruit soups, casseroles, compotes, jelly, puddings, fruit rolls, pies, especially with fruit filling, baked apples, milk drinks, liquors, grog, punch, mulled wine and sweets of almost all kinds. Use for For all types of pastries and desserts, fruits, hot drinks and spicy dishes of oriental cuisine. Taste Sweet, aromatic, burning Nutrition value on 100 gr. Proteins (g / 100g)… 4,0 Fats (g / 100g)… 3,0 Carbohydrates (g / 100g)… 28 Energy value (kcal / 100g)… 160

Clove, which is a bud of a tropical tree of the myrtle family, has been widely used in Europe and Asia as one of the ingredients of tobacco blends. But her true calling is fully revealed in the kitchen. Mixtures for sausages are supplemented with ground cloves, seasoned with broths, sauces. Clove flavor and aroma adorn dishes of venison and poultry, lamb stew. An excellent companion for cloves is ground black pepper. Spice is no less good when added to compotes and pastry baking. The ideal clove companion is cinnamon. Complementing each other, these two spices give the dish a unique spicy taste and an unusually mouth-watering aroma. Use for Use for the preparation of salads, appetizers, soups, main dishes, desserts and hot drinks. Taste Bright burning taste and characteristic myrtle-clove aroma Nutrition value on 100 gr. Proteins (g / 100g)… 6,0 Fats (g / 100g)… 20 Carbohydrates (g / 100g)… 27,0 Energy value (kcal / 100g)… 310

Caraway has a slightly burning taste and strong spicy aroma. From time immemorial, caraway seeds spice up appetite and promotes digestion; therefore, cumin is placed in fatty meat dishes (for example, pork, lamb or lard), as well as in legumes that are difficult for digestion. Use for Bread and pastries, pastes, soups, meat dishes, potato dishes. Taste spicy-herbal Nutrition value on 100 gr. Proteins (g / 100g)… 18 Fats (g / 100g)… 22 Carbohydrates (g / 100g)… 34 Energy value (kcal / 100g)… 410

This product belongs to the category of spices and is one of the most popular spices in the world. In addition, for more than three thousand years, ginger has been considered an effective remedy for many diseases. It is good for both exquisite sweet desserts and ordinary soups and side dishes. Ginger root is considered a multi-functional product, and it is possible to add it to almost any dish, from meat to a sweet dessert. Use for Soups, sauces, marinades, meat, poultry and game dishes, pastries. Taste Spicy, piquant Nutrition value on 100 gr. Proteins (g / 100g)… 9,0 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 58 Energy value (kcal / 100g)… 300