Mixed spices and masking preparations containing these spices

Abstract

The invention relates to a spice blend useful for cooking lunch boxes, side dishes, etc., with a long shelf life; and a spice blend containing the aforementioned spice blend. According to the invention, at least one spice blend is selected from the group of coriander seeds. Coriander leaves, thyme, cloves, Jamaican pepper, rosemary, lemongrass, Italian parsley, and oregano are used, in the hope that they can reduce the unpleasant odors characteristic of meat and other food products, odors that develop over time after cooking with heat.