
Red meat deserves a seasoning to match. Paprika, cumin, garlic and onion compose this warm blend that lifts the flavour of beef and lamb without masking it. Rub it on a steak or roast before cooking. Hand-measured in Morocco, ONSSA-approved.
As a rub before cooking, or at the start for dishes in sauce.
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Sign inAromatic profile : a fragrant, balanced profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for meat tagine