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Hot, pungent flavor used primarily in Mexican cooking. Heat measured at 80,000 scoville units.
Also known as pimento, its name derives from the flavor, which resembles a blend of cloves, cinnamon and nutmeg.
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
Strong, aromatic odor, and hot, pungent taste. Used as a baking spice with meats and dressings.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
Strongly aromatic, hot and bitter taste. Essential ingredient of curry powder and chili powder.
Ground product is used in gingerbread, cakes, pumpkin pies, pot roasts and other meats. Traditionally used in Indian and Oriental dishes.
Ground yellow-white seeds used in sauces, egg dishes and salad dressings.
A great smoky flavored salt. Use as a sprinkle-on for meats.
All purpose seasoning with a bit of a bite. Use as a rub-on or sprinkle to taste.
All purpose seasoning with a well rounded smooth flavor. Used primarily in Italian cooking.
This unique blend of salt, spices and herbs taste great on prime ribs, steaks, chicken and casseroles.
Can be used in place of fresh grated in cakes, breads, cookies, custards, sauces, vegetables and meat dishes.
Great sprinkle-on seasoning for fish, poultry and salads. Adds flavor to salad dressings.
Use 3 teaspoons to 1 pound ground beef, turkey or pork to provide the traditional flavor of meatloaf.
This dehydrated product is available in many forms. Probably the most heavily used seasoning in the world.
Can be added to soups, salads, casseroles, rice and any other dish where a hint of onion is desired.
Enhances flavor of most meats, poultry and sweet dishes.
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