Description
Universal seasoning for soups, meat dishes and fish.
For soups, broths and sauces add 1 teaspoon (5 g) for 1/4 litre of stock and bring to a boil; for dishes made from meat, vegetables and fish, as well as for those that are fried and roasted (also grill and barbecue) add it during dish preparation in the quantity reflecting own culinary preferences.
