RUB WITH FRIED GARLIC
A mixture of dried, marinated spices and garlic.
Use:
Dry marinating is suitable for meat to be prepared on the grill, in the oven or in the pan.
Apply 40 g out of this recipient over 1 kg of meat, rub and wrap the meat in a food foil, and then marinate cold for 2 to 12 hours. The longer the marinating time, the more intense the taste is.
Net quantity: 250 g
Ingredients: mixed spices for barbeque-garlic (fried garlic 18% (garlic, palm oil), pepper, onion, paprika, ginger, caraway, parsley, coriander, turmeric, cloves, fenugreek, fennel, MUSTARD powder), sea salt, cane sugar.
Possible traces: WHEAT FLOUR, EGGS, SOY MILK, CELERY, SESAME.
