Churrasco is the classic seasoning for grilled foods in the Latin American context.

Ingredients: chili, chillies, allspice, smoked paprika, salt, coriander, onion, garlic, parsley, kummel, mustard, pepper, cumin, lovage, thyme, thyme, marjoram, oregano, basil, chervil , tarragon, smoked salt, brown sugar.
Originally from Mexico.

Cajun is a spicy blend typical of Louisiana (USA). Suitable for all types of red meat and game, it adds something extra to shellfish.

Ingredients: paprika, oregano, garlic, pepper, thyme, onion, nutmeg.

Ingredients: ground coffee, brown sugar, white sugar, salt, paprika, pepper, garlic.

Store in a cool dry place. How to use: massage the selected cut of meat and let it rest for 30 to 60 minutes before cooking.

Ingredients: brown sugar, paprika, salt, chilli pepper, black pepper, garlic.

Store in a cool dry place. How to use: massage the chosen cut of meat and let it rest for 30 to 60 minutes before cooking.

Ingredients: pink salt, mustard, paprika, white pepper, brown sugar, black pepper, garlic.

Store in a cool dry place. How to use: massage the chosen cut of meat and let it rest for 30 to 60 minutes before cooking.

Ingredients: brown sugar, white sugar, salt, paprika, black pepper, garlic.

Store in a cool dry place. How to use: massage the selected cut of meat and let it rest for 30 to 60 minutes before cooking.

Ingredients: chilli pepper, brown sugar, coriander, smoked salt, cumin.

Store in a cool dry place. How to use: massage the chosen cut of meat and let it rest for 30 to 60 minutes before cooking.

Ingredients: paprika, chilli pepper, brown sugar, black pepper, salt, garlic, cumin.

Store in a cool dry place. How to use: massage the selected cut of meat and let it rest for 30 to 60 minutes before cooking.

Ingredients: paprika, chilli pepper, brown sugar, black pepper, salt, garlic, cumin.

Store in a cool dry place. How to use: massage the selected cut of meat and let it rest for 30 to 60 minutes before cooking.