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seasoning
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PURPLE FRENCH SHALLOT, 50 G
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ROSEMARY, 40 G
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SAGE, 15 G
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SALT & PEPPER RUB, 105 G
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SPANISH PAPRIKA, 50 G
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STAR ANISE, 25 G
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SUMAC, 60 G
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TARRAGON, 15 G
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TELLICHERRY PEPPERCORN, 70 G
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TOMATO POWDER, 70 G
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TURMERIC, 55 G
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WHITE PEPPERCORN WHOLE, 75 G
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WHOLE SAVORY, 25 G
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ZAHTAR, 50 G
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