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Smoked paprika should be used more sparingly than non-smoked, because the flavor is more intense.
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.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
Distinctive, pleasant flavor with warm undertone. Known for use in rye bread.
Also known as pimento, its name derives from the flavor, which resembles a blend of cloves, cinnamon and nutmeg.
Traditional blend of cinnamon and sugar. Used on pastries, desserts, Mexican sopillas, toast or waffles. It can also be used in coffee.
Distinctive, fresh, sweet pinewoods flavor.
Strongly aromatic, hot and bitter taste. Essential ingredient of curry powder and chili powder.
Used primarily in baking to stabilize beaten eggs.
Designed to season a variety of foods without the addition of salt. Sprinkle to taste.
A peppery flavor, it blends well with other herbs and in Italian seasonings or fine herbs.
A blend of dried vegetables for use in soups and stews.
All purpose seasoning with a bit of a bite. Use as a rub-on or sprinkle to taste.
Basic seasoning used for a variety of seafood dishes.
Can be used on all meats before and after cooking. Great for BBQ, brings out the flavor in soups, stews, casseroles, vegetables and eggs.
Used extensively in baking. Toasting helps bring out the nutty flavor.
This dehydrated product is available in many forms. Probably the most heavily used seasoning in the world.
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