INGREDIENTS
thyme, onion, garlic, red pepper, oregano, black pepper, mustard, chili pepper, cumin.
Blend of spices, used as basis of Jambalaya, kind of paella from Louisiana, but also as marinade for all sorts of grilled meat.
Use: Mix with a little bit of olive oil and lemon juice and rub the meat for very hot, exotic flavor. It can also be used for the making of a dipping sauce by mixing it with yogurt and adding a little olive oil.
5.37€
thyme, onion, garlic, red pepper, oregano, black pepper, mustard, chili pepper, cumin.
Energy, kJ/kcal – 1073/257
Fat, g – 7.4, saturated fatty acids, g – 0.9
Carbohydrates, g – 29.8, of which sugars, g – 16.3
Proteins, g – 9.7
Salt, g – 26.9
Mix with a little olive oil and lemon juice and rub the meat well before roasting for the perfect intensely hot, exotic flavor. It can also be used to make a melting dip by mixing it with yogurt and adding a little olive oil.