A mixture of spices for meat
Ingredients: celery root, coriander grain, chopped red paprika, cumin grain, dill seeds, coarsely ground black pepper, ground allspice, white mustard, ground coriander, ground paprika, dried parsley, savory, chopped rosemary, granulated garlic. WITHOUT SALT.
Meat dishes can be diversified not only by ways of cooking meat, but also by changing the composition of spices added to them. The usual set of spices that we use is quite narrow: pepper, parsley, dill, garlic. Meanwhile, the variety of existing spices allows the hostess to make food tastier and healthier. The same meat, cooked with different spices, will differ significantly in taste. When cooking hot as a result of frying, cooking, stewing, "Spice mixture to meat" is added 1 minute before the end or in the finished dish. If you mean another treatment, such as cold smoking, spices are introduced at the beginning. Spices may be added to minced meat, prefabricated meat fillings, offal.