The salt reduced Puszta-Pepper condiment is a typically Hungarian spice mixture with freshly grounded paprika, caraway, a whiff of garlic and onion. Traditionally, Puszta-Pepper is best with juicy pork and poultry. Add a dash of cream to the goulash or diced meat and it will taste even better.
Ingredients: natural spices (paprika, caraway, pepper), glucose (dextrose), sea salt, seasoning, natural spice extracts and pure essential spice oils.
Preparation of whole roasts: section of filamts and unwanted fat on the meat surface. Put the meat under cold running water, drain, but not too dry. Place in a bowl or mold and distribute the spices in a specified dosage, on the surface from all sides and gently massage them in. Put the meat In a refrigerator for some hours (depending on size overnight). Cook as desired.
Preparation of Steak: Put Precut steaks in a larger bowl. Add a dash of cooking oil (preferably good olive oil) and mix well. The Steaks should be covered with oil on all sides. The oil helps to distribute the aroma and spices more quick and plain. The oil prevent that the Steak will burn up on the grill or pan. Distribute the spices in a specified dosage, on the surface from all sides and gently massage them in. Put the meat In a refrigerator for some hours (depending on size overnight). Cook as desired.
The fine spice mixtures for BBQ and roasting have resulted from a long-term experience in spice blending. They are made from a multitude of mostly fine powdered natural spices, essences as well as flavours. Therefore spices spread evenly on the meat surface and unfold their full flavour within a few minutes only. We use iodine free salt and types of sugar like dextrose or maltodextrin as carrier substance for the spices. Using the recommended amount of spice no extra salt is needed. The sugar caramelizes on the grill and adds a touch of BBQ feeling.
Standard Packaging: High-quality, refillable metal box with shaker top.
Do you need a refill pack? Please select in the upper right corner.