RUB WITH PAPRIKA

A spice blend for dry sailing dedicated to those who prefer slightly spicy meat with intense pepper flavor.

Use:
Dry marinating is suitable for meat to be prepared on the grill, in the oven or in the pan.
Apply the contents of the envelope over about 1kg of meat, massage and wrap the meat in a foil food, and then marinate cold for 2 to 12 hours. The longer the marinating time, the longer the taste is.

Net quantity: 40 g

Ingredients: mixed spices for barbeque-paprika (red paprika flakes 22%, sweet paprika10%, pepper, carrot, parsnip, onion, ginger, cumin, CELERY leaves, coriander leaves, thyme, chilli, cinnamon), sea salt, cane sugar.

Possible traces: WHEAT FLOUR, EGGS, SOY, MILK, MUSTARD, SESAME.