We recommend this blend to anyone who loves the harmony of peppers and carefully selected spices. Before frying or grilling, rub the chicken with the KOTÁNYI Fried Pork seasoning and let it stand.
In a gastronomy quiz description of the most frequently used spice in Hungary, paprika would earn no more that one point for any player all over the world. In order to accomplish first one, paprika has a leading role that can provide a variety of shades from brilliant deep-red to golden-yellow. suitable for creation of such traditional Hungarian dishes like Fish’soup, Pörkölt „Pork stew”, Goulash
Product information Bay leaf is a spice with a characteristic aroma. The dried leaves are less bitter and are more suitable for cooking than fresh because of their high aromatic content. Kotányi Babérlevél lends a delicious, spicy flavor to dishes.
The taste of marjoram is aromatic, slightly pungent, slightly bitter. The particularly gently dried Kotányi marjoram remains rich in essential oils, so its aroma when cooking is like using fresh marjoram. Even a small amount is enough to achieve a delicious, marjoram flavor.
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