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Strong, pleasant burnt sugar-like aroma with a slightly bitter taste. Used in curry powder, chutneys, soups and shellfish dishes.
This rub works well on every cut of steak including Delmonico, New York Strip, Porterhouse and all cuts in between.
Can be used in place of fresh grated in cakes, breads, cookies, custards, sauces, vegetables and meat dishes.
A blend of onion, salt, celery and chicken flavor.
Strong and intense. Used for grilling chicken, steak, beef and hamburgers.
Freeze dried to preserve color and quality. Used in scrambled eggs and as a garnish for dressings, casseroles, fish and chicken entrees.
Fragrant, spicy aroma and slight lemon flavor. Used as a sausage seasoning and with many meat entrees.
An agreeable nutty flavor, but with no narcotic properties. Poppy seed is used in baking and sweet salad and fruit dressings.
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 →
A major baking spice. Cinnamon is used in many cakes, pies and other desserts.
Warm, distinctive, fragrant odor. Used extensively in Mexican, Oriental and Southern European cooking.
Used for both eye and taste appeal in most foods.
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.
A flavorful seasoning that is mixed with water, tomato paste, and vinegar to make a complete sloppy joe.
Strong, aromatic odor, and hot, pungent taste. Used as a baking spice with meats and dressings.
A butter flavored salt, which is excellent sprinkled on fresh popcorn. Can also be sprinkled on vegetables instead of butter and salt.
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.
A mixture of dehydrated diced onions, sweet bell peppers, garlic, salt and spices.
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