GOULASH SEASONING

Goulash is a traditional Hungarian dish that has spread throughout Central Europe over the centuries. Originally known as a simple stew made by Hungarian shepherds, it has become a symbol of hearty, rustic cuisine. The blend of marjoram, garlic, onions, pepper, paprika flakes, caraway, and paprika gives each stew its characteristic flavor, transforming a simple dish into authentic goulash.

Spicy, hearty, deep, with a strong paprika note, earthy caraway and a harmonious warmth from marjoram and pepper.

Briefly sauté the spice mix in hot fat before adding the meat, onions, and garlic. Let everything simmer slowly to allow the robust flavors to develop. Whether you're making traditional goulash, a stew, or a creative variation with vegetables, this mix will give your dish the unmistakable flavor of Hungary.

Goulash is traditionally cooked over an open fire in Hungary and is considered a national dish. A key ingredient is the generous use of paprika, which gives the dish its characteristic red color and aroma. In Austria and Germany, regional variations have developed, ranging from hearty to mild. This spice blend brings the essence of this classic dish directly to your kitchen.