1961-1980

Life in Color

Stuffed bell peppers with minced meat seasoned with marjoram and tomato sauce.

Fish and shellfish in paprika broth, beside which are sachets for bay leaves and pepper.

Travel with Spices

Cooking is becoming more colorful as Kotányi introduces spices from the remotest corners of the world into kitchens. The sachets also feature colorful illustrations of the most beautiful parts of the world. Even the commercials get a splash of color!

The Best Kotányi Recipes from the 1970s

140 Years
Caraway-Spiced Pork with Parsley Potatoes
This classic from the 1970s was commonly enjoyed with boiled potatoes.
140 Years
Ginger Cookies
These mildly spiced cookies with fiery ginger bring a whole new flavor to your cookie jar.

Cooking with Kotányi

A tiny map on the Kotányi packaging shows where the spice came from: a pinch of India for two shillings.
Kotányi sachets from the 1970s depict the places of origin of the herbs and spices.
A Kotányi spice glossary from the 1970s explains the best way to use herbs and spices. It contains spices that are less well-known today, such as salad burnet and sweet flag.
Alongside its recipes, this cookbook also contains rhymes such as "Not in the mood? Now don't be absurd! Kotányi paprika in your goulash will give you a stir!"