Spice blend for sausage products according to GOST No.2

A time-tested classic. This spice blend is part of the 7 standardized combinations approved in the 1970s in the USSR, each of which remains relevant to this day. The combination of black pepper and allspice adds sharpness and aroma to all dishes. The blend is used for preparing beef or ham meat loaf, as well as boiled and semi-smoked sausages. Ingredients: dextrose, black pepper, allspice.