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A blend of sage and other natural spices. For poultry, veal, pork and fish stuffings.
A great sprinkle-on for meats and poultry.
This unique blend of salt, spices and herbs taste great on prime ribs, steaks, chicken and casseroles.
Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
This blend imparts a salty sweet flavor. Sprinkle on meat, poultry or seafood.
Aromatic and pungent. Used in Mexican and Tex-Mex foods.
Weights may vary. ( .35 LB )
Strong, pleasant burnt sugar-like aroma with a slightly bitter taste. Used in curry powder, chutneys, soups and shellfish dishes.
Used in cookies, cakes, desserts, sauces, pudding and poultry.
Lends color and flavor to prepared mustard and is used in many pickle and relish formulas. Important ingerdient of curry, adding color and pungent flavor.
A great smoky flavored salt. Use as a sprinkle-on for meats.
Can be used in place of fresh grated in cakes, breads, cookies, custards, sauces, vegetables and meat dishes.
Small, yellow-white seeds used in pickling.
Great sprinkle-on seasoning for fish, poultry and salads. Adds flavor to salad dressings.
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
Used for both eye and taste appeal in most foods.
An agreeable nutty flavor, but with no narcotic properties. Poppy seed is used in baking and sweet salad and fruit dressings.
Ground product is used in gingerbread, cakes, pumpkin pies, pot roasts and other meats. Traditionally used in Indian and Oriental dishes.
Mild, slightly sweet flavor. Aromatic and bright red in color.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
A blend of onion, salt, celery and chicken flavor.
Warm, distinctive, fragrant odor. Used extensively in Mexican, Oriental and Southern European cooking.
A mixture of dehydrated diced onions, sweet bell peppers, garlic, salt and spices.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
Basic ingredient in East Indian-style cooking. Can be used in deviled eggs, dressings and dips.
Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
Designed for pumpkin pie but also good in cookies and gingerbread.
A perfectly balanced blend of garlic and parsley. It can be used in many dishes ranging from breads, croutons, marinades, and salad dressings. It is very... More →
Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
A butter flavored salt, which is excellent sprinkled on fresh popcorn. Can also be sprinkled on vegetables instead of butter and salt.
Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
Basic seasoning for Mexican-style cooking.
A delicious dry mix to rub into pork and beef before slow-cooking and fishing with your favorite BBQ sauce.
Strong, aromatic odor, and hot, pungent taste. Used as a baking spice with meats and dressings.
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