Natural spices

Dill is a plant with a memorable taste and aroma. It is used in salads, the cold Bulgarian summer soup tarator, for zucchini, potatoes, sauces and marinades, in combination with cheeses, fish and others. It is rich in vitamins C, B1, B2, E, PP, P, carotene and of mineral salts of potassium, calcium, phosphorus, iron and folic acid.

Parsley, referred to by many as “the most popular herb in the world”, contains an abundance of various vitamins and minerals.

Oregano is extremely rich in vitamins A and C and it is a strong antioxidant.

Lovage is especially popular in Southern European cuisine. It is used in the preparation of chicken soup, fish soup, bean stew, lamb and others.

Basil is also known as the “royal herb”. In the culinary arts it is an indispensible ingredient in a number of Italian dishes (spaghetti, pasta, pizza), as well as a spice used with roast meats and birds.

Spearmint is a type of mint. Its leaves are used as a spice in soups, bean stew, in the preparation of spinach purees, different kind of meat stews, steamed meat dishes and boiled meat – pork or beef. It has a strong and specific fragrance and should therefore be combined with other spices very carefully.

Celery offers a variety of health benefits. It is savory, but it can also be used for flavoring freshly squeezed juices. It is incredibly rich in vitamin A, vitamins from the group B – B1, B2, B6, as well as vitamin C, potassium, calcium, magnesium, iron, phosphorous, sodium and indispensible amino acids.

The fragrant rosemary is a wonderful addition in the preparation of roast dishes with vegetables and especially meat dishes.

Marjoram has a strong and very characteristic aroma, hinting at oregano, but much sweeter and with light citrus notes. It can be added to tomato dishes, various salad dressings, for pasta, chicken and lamb, fish and it is also perfect for by-products – livers, etc.