This is undoubtedly one of our oldest blends and, as always, the same good old advice applies: only use it at the end of cooking to taste the full flavor of the spices and thus prevent them from burning. It can also be used as a marinade for chicken, red meat and also to flavor a vinaigrette.

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

50 g