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The spice, otherwise known as csombor (some say it originates from Transylvania), is a basic element of all Hungarian cuisine. Due to its special aroma, it is ready for a wide range of uses, but it is best recommended for potatoes, mushrooms, and cabbage. By seasoning leguminous foods, it reduces their "windy" ability. Use with caution, because increased use can be combined with a bitter taste. Place of origin: Albania Ingredients: parsley* 100% *product from controlled organic farming.
