A rich herbal aroma with a slight bitterness for pulses, vegetables and sauces.

How to use:

• Beans: add while stewing with tomatoes and onion.
• Lentil soup: add a small amount towards the end of cooking.
• Potatoes: mix with oil and add before roasting.
• Sauce: crush the dried herb and add to a tomato base, allowing the aroma to develop.
• Mushrooms: add to braised mushrooms or a mushroom filling following your recipe.

Tip: Start with a small amount: the strong aroma and bitterness can dominate other ingredients.

Ingredients: Dried chopped savory leaves and stems (Satureja).

Country of origin: Uzbekistan.

Nutrition per 100 g:
Protein: 10 g.
Fat: 5 g.
Carbohydrates: 60 g.
Energy: 280 kcal.