Spices in a glass

Today, spices are used with all dishes – sweet, salty, spicy, they are added in all culinary forms of food preparation – in salads (basil, anthill, marjoram, garlic, onion), stews (dill, bay leaf, cumin, anthill), pasta ( basil, thyme, sesame, potatoes (dill, chives, parsley, paprika), desserts of all kinds (cinnamon, anise, cumin, nutmeg, mint, sage, lavender), drinks and teas (mint, cinnamon, anise, cumin) , vanilla), dairy products (dill, onion), meat and meat products (laurel, rosemary, thyme, thyme, cranberry, pepper, chili, curry, turmeric, pimet) – there is no dish that does not end with the addition of any of the spices, or some mixture, which we choose according to our adaptable and interesting taste, eating habits and preferences.

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