Mix of spices and seasonings for anticucho, Peruvian kebab in 30g format, consult larger formats
Originally from Peru, the anticucho is the heart of the llama marinated in this mixture and then cooked on the embers. Here in Europe, the heart of the cow or beef is usually used in barbecues.
A very interesting flavor due to the achiote powder mixed with garlic powder, yellow chili and mirasol, salt, cumin and black pepper
