Spice boiles have a very strong and intense taste, this makes them more recognizable and attractive to fish.
Spices make these boiles highly digestible from a protein and fat perspective. Precisely because of this, they are more suitable in the winter months, where the temperature of the water is colder and carp have a harder time digesting them.
The spices make these boiles highly digestible
The 20mm Spice boilies allow for a long duration of action, the spice aroma is in fact released quickly and remains in the water for a long time.
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