The smoked meat seasoning itself was descended from picking mixes used in Eastern Europe or Romanian Jewish cuisine, with the primary constituents of the mix including garlic, coriander, black pepper, red pepper flakes, and salt.
The smoked meat seasoning itself was descended from picking mixes. This mixes was used in Eastern Europe. This mixes was used in Romanian Jewish cuisine. This was with the primary constituents of the mix including garlic. This was with the primary constituents of the mix including coriander. This was with the primary constituents of the mix including black pepper. This was with the primary constituents of the mix including red pepper flakes. This was with the primary constituents of the mix including salt.