Ingredients for 80 g goulash spice
2 tbsp peppercorns (black)
2 tbsp caraway seeds (whole caraway seeds)
3 tbsp marjoram
3 tbsp paprika powder, noble sweet
1 tbsp salt
3 bay leaves
Roast the peppercorns together with the caraway seeds in a pan (without adding any fat). A light scent should rise from the pan (be careful not to burn it), take it out of the pan and let it cool down.
Put all ingredients including the bay leaves together in a coffee grinder or a lightning chopper and grind very finely.
Put the spice mixture in a well-sealable container and keep it airtight and dry. The mixture lasts for several months.
Seasoning is known to be a taste, but as a rule of thumb you can count 3 teaspoons of seasoning mixture for 500 g of goulash.