It is the most popular, oldest and best-known Hungarian spice, which has become, thanks to its excellent flavour in the world known and enjoyed great demand.
It is ideal for the preparation of lamb, mutton and sheep, because of its intense aroma which eliminates the unpleasent taste of the meat entirely. It also gives great taste of poultry meat fillings, especially enhanced if the poultry is rubbed with marjoram before cooking from the inside and the outside.

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