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An agreeable nutty flavor, but with no narcotic properties. Poppy seed is used in baking and sweet salad and fruit dressings.
Strong, pleasant burnt sugar-like aroma with a slightly bitter taste. Used in curry powder, chutneys, soups and shellfish dishes.
A blend of sage and other natural spices. For poultry, veal, pork and fish stuffings.
A natural flavor combination with additional spices to season vegetables, salad dressings, and sauces. Excellent combined with red wine and vinegar for a... More →
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
All purpose seasoning with a well rounded smooth flavor. Used primarily in Italian cooking.
A butter flavored salt, which is excellent sprinkled on fresh popcorn. Can also be sprinkled on vegetables instead of butter and salt.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
A blend of onion, salt, celery and chicken flavor.
Designed for pumpkin pie but also good in cookies and gingerbread.
Ground product is used in gingerbread, cakes, pumpkin pies, pot roasts and other meats. Traditionally used in Indian and Oriental dishes.
Smoked paprika should be used more sparingly than non-smoked, because the flavor is more intense.
Pungent, and pleasantly aromatic flavor. Important in the manufacture of pickles. It is also used in cheeses and salad dressings.
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.
Mild, slightly sweet flavor. Aromatic and bright red in color.
Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
Used for both eye and taste appeal in most foods.
Can be added to soups, salads, casseroles, rice and any other dish where a hint of onion is desired.
Warm, distinctive, fragrant odor. Used extensively in Mexican, Oriental and Southern European cooking.
Used in cookies, cakes, desserts, sauces, pudding and poultry.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
Very aromatic and slightly bitter. Excellent on poultry and pork.
Hot, pungent flavor used primarily in Mexican cooking. Heat measured at 80,000 scoville units.
Basic seasoning for Mexican-style cooking.
Ideal for use in light colored foods. Has a musty aroma and hot biting flavor.
Can be used in place of fresh grated in cakes, breads, cookies, custards, sauces, vegetables and meat dishes.
Used primarily in baking to stabilize beaten eggs.
A delicious dry mix to rub into pork and beef before slow-cooking and fishing with your favorite BBQ sauce.
Aromatic and pungent. Used in Mexican and Tex-Mex foods.
Great sprinkle-on seasoning for fish, poultry and salads. Adds flavor to salad dressings.
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