No less than 14 spices and herbs combined to bring out the best in your roasts, gravies, meatballs, meatloaf, stew, or hamburgers.
Rub onto your roast, or sprinkle into your other meat dishes at the beginning of cooking, then again 1/2 hour before the dish is done. Some of the spices are at their best when cooked a lot; others when cooked a little.
Savory - Actually a member of the mint family, savory has a delicate peppery flavor. The Romans brought it to England and it soon become important in cooking, savory is mentioned by Virgil and Shakespeare.
Contains: Parsley, Marjoram, Rosemary, Basil, Thyme, Onion, Celery, Garlic, Savory, Black Pepper, Paprika, Coriander, Ginger, Bayleaf
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