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EGGPLANT WITH TOMATO (315 GRAM)
INGREDIENTS:EGGPLANT, TOMATOES, BULGARIAN PEPPER, OIL, ONION, SALT, GARLIC, PARSLEY, RED PEPPER, WATER
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GRAPE LEAVES (720 GRAM)
GRAPE LEAVES (720 GRAM)
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GARLIC PICKLED (500 GRAM)
GARLIC PICKLED (500 GRAM)
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JONJOLI PICKLED (720 GRAM)
JONJOLI PICKLED (720 GRAM)
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SATSEBELI SAUCE HOT 370 GRAM
SATSEBELI SAUCE HOT 370 GRAM
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IMERETIAN VINEGAR 250 ML
STORAGE CONDITIONS: STORE IN A DRY AND COOL PLACE, NOT LESS THAN +5 ° C AT A TEMPERATURE NOT EXCEEDING + 25 ° C, HUMIDITY NOT MORE THAN 72%.
EXPIRATION DATE: 24 MONTH
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MUSTARD 220 GRAM
INGREDIENTS: MUSTARD POWDER, OIL, SUGAR, SALT, VINEGAR.
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ABKHAZ ADJIKA 200 GRAM
INGREDIENTS: SALT, GARLIC, BLUE FENUGREEK, CORIANDER, YELLOW FLOWER, RED PEPPER, WATER, POTASSIUM SORBATE, SODIUM BENZOATE
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ADJIKA HOT PEPER 200 GRAM
ADJIKA HOT PEPER 200 GRAM
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KAKHETIAN OIL SUNFLOWER (250GR)
STORAGE CONDITIONS: STORE IN A DRY AND COOL PLACE, NOT LESS THAN +5 ° C AT A TEMPERATURE NOT EXCEEDING + 25 ° C, HUMIDITY NOT MORE THAN 72%.
EXPIRATION DATE: 24 MONTH
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SEASONING FOR FRIED CHICKEN (50GR)
INGREDIENTS:GARLIC, FENUGREEK, CORIANDER GROUND, SALT, BELL PEPPER , YELLOW FLOWER GROUND, RED PEPPER GROUND.
HOW TO USE: IN CASE OF GRILLING CHICKEN, ADD THE SEASONING BEFORE PLACING IT IN THE AIR GRILL, AND IN CASE OF COOKING ON FIRE, ADD THE SEASONING TO THE ALREADY FRIED CHICKEN SO THAT THE SEASONING DOES NOT BURN.
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SEASONING FOR FRIED FISH (50GR)
INGREDIENTS: FENUGREEK, CORIANDER GROUND, SALT, DILL GROUND, BLACK PEPPER GROUND.
HOW TO USE: WHEN COOKING FISH ON THE GRILL, STIR THE SEASONING BEFORE PLACING IT IN THE AIR GRILL, AND WHEN COOKING ON THE FIRE, PUT THE SEASONING ON THE ALREADY FRIED FISH SO THAT THE SEASONING DOES NOT BURN.
