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Probably the best known spice blend, the one that everyone, one day or another, has necessarily used. In short, the way it is used needs no further explanation, although one thing needs to be clarified: apply it to the meat only towards the end of the cooking process to prevent the spices from burning and giving off bitterness. Note that this mixture is low in salt but generous in spices.

Black pepper, coriander seeds, mustard seeds, salt, dill seeds, paprika, marjoram, thyme, garlic, onion, chili pepper, sunflower oil.

146 g

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