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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.
Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
Strong, aromatic odor, and hot, pungent taste. Used as a baking spice with meats and dressings.
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
Small, yellow-white seeds used in pickling.
Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
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.
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.
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.
Basic ingredient in East Indian-style cooking. Can be used in deviled eggs, dressings and dips.
A delicious dry mix to rub into pork and beef before slow-cooking and fishing with your favorite BBQ sauce.
Designed for pumpkin pie but also good in cookies and gingerbread.
A butter flavored salt, which is excellent sprinkled on fresh popcorn. Can also be sprinkled on vegetables instead of butter and salt.
Basic seasoning for Mexican-style cooking.
Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
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