Spice up your winter with our new Cajun seasoning! New Penzeys Cajun

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LO V E T O C O O K – C O O K T O LO V E
WINTER 2010
Spice up your winter with
our new Cajun seasoning!
Oatmeal Raisin Cookies, page 17
Cajun Chicken Salad
Hurry-up Jambalaya
Bayou Shrimp
Try our
New Penzeys
Cajun
Seasoning
Strawberry Bread • Dixie Pork Chops • Ginger Chicken Soup • Garlic Roasted Potatoes
s
eliciou ew
d
e
s
e
our N
out th
Check s made with
recipe Seasoning!
Cajun
NEW
PENZEYS
CAJUN
SEASONING
Now with even
more flavor!
Just the right amount of spice! Rub on
chicken, fish and steak before grilling,
broiling, or pan-searing, 1-2 tsp. per pound.
Great sprinkled on shrimp. Add to
jambalaya or gumbo, 1 TB. per quart. Mix 1
TB. in 1 Cup catsup or tomato sauce for
spicy barbecue sauce, brush on ribs, fish or
chicken for the grill.
1/4 cup jar (0.9 oz.) #20835 $ 3.69
1/2 cup jar (2.1oz.) #20851 $ 6.25
4 oz. bag #20848 $ 5.99
8 oz. bag #20880 $ 10.85
1 lb. bag #20819 $ 20.60
Bayou Shrimp, page 40
Red Beans and Rice, www.penzeys.com
Hurry–up Jambalaya, page 8
O
ur four decades of selling
spices have taught us that cooking is not a one
size fits all world: far from it. We’ve learned the
true beauty of cooking lies in the incredible
diversity of the people who cook, and in the
incredible variety of the food they cook. Those
years have also taught us for all of our differences,
for the tremendous variety of what we cook,
people who cook have something in common.
They care enough to make the lives of those
around them better. The research shows that
people who share dinner together at the kitchen
table go on to share a brighter future. A brighter
future made possible by people with the spirit to
build it one meal at a time. It is this spirit we
celebrate, this spirit we hope to spread, this spirit
that makes all who cook ONE. Through our pages
we hope to share the greater family of human
kindness that we’ve found all cooks belong to.
Come along and join us.
Be ONE.
The New Year is off and running with many exciting new
starts here at Penzeys.
Top of the list, and cover of the catalog, is that our
Cajun Seasoning is now both New and Improved. Just
in time for Mardi Gras (February 16th) our Cajun is
now Bursting with Extra Flavor! To make room for the
extra flavor we cut back a little (about half ) on the salt.
Not that salt is not a part of the Cajun experience, but
as we’ve found across the board, tastes when it comes
to salt, are changing. If by cutting back a bit it gives
us even more room for flavor— why not? New Cajun is
great for traditional Mardi Gras fare, but also at home
sprinkled on chicken, fish or even a burger. Good,
good stuff.
New stores too…After spending the last few
years working on all the things we have to do behind
the scenes to grow, it looks like 2010 is off to a great
start for opening new stores. Buffalo at 783 Elmwood
Avenue should be opening in February, and we are official in Boulder, on Pearl Street, which should be open
in late spring. We also are at the handshake stage
both on Park Avenue in the Winter Park area of greater
Orlando, and just west of Milwaukee in Delafield on
Hwy 83. Plus we have our fingers crossed on locations
in both San Francisco and Colorado Springs. With luck,
we hope to open a few more stores later this year. We
rely so much on word of mouth to get the stores open,
it’s ideal when we can be in places where over time
we can become part of a community. If you have any
ideas drop me a line at [email protected]
The other exciting new thing is we are now making real progress in bringing our magazine, Penzeys
One, to online life. I am sure many of you have noticed
the improvements to this catalog as we blended in
what we learned from our magazine. The changes
have been well received, with positive feedback from
many of our long-time customers, and requests for
the catalog from new customers are way up. I really
like what our catalog has become, but I still have that
desire to have a little more room, both for recipes and
to capture that spirit of caring and kindness that is so
at the heart of cooking. With Mardi Gras coming up
quickly on Tuesday, February 16th, we figured it would
be a great soft start to our new endeavor to feature
a new story and recipes from a Cajun-inspired, Gulf
Coast cook every Tuesday until then. Visit us at www.
penzeys.com to check it out; great recipes, great cooks
and a great taste of what cooking is all about. Some
great ideas for using the new Cajun Seasoning as well.
Wishing you the best in the New Year,
W I N T E R 2010
Deborah Alexander’s Cajun Chicken and Pasta
7
Hurry-up Jambalaya
8
PENZEYS NEW CAJUN SEASONING
Mickey Thompson’s Bayou Shrimp
Chicken on a Stick from David Griffith
WHO DO YOU COOK FOR?
9
Dixie Pork Chops from Renee McGrath
45
40-41
CHILI PEPPERS & POWDERS
10-12
Sue Kirkland’s Ginger Chicken Soup
47
NEW PENZEYS CINNAMON
Gingerbread from Goldie Cheatham
Carole O’Donnell’s Pecan Tarts
Oatmeal Raisin Cookies
14-17
Lisa Mouton’s Cajun Steak
and Cliff’s Bean Dip
49
Catherine Clark’s Curried Pork with Vindaloo
21
EXCEPTIONAL EXTRACTS
22
PEPPERS & PEPPERCORNS
26-31
Linda Leavitt’s Perfect Pot Roast
Beef Stew with Dumplings
Slow Cooker Turkey Breast from Jane Cox
LETTERS FROM READERS
32
FIND THE PENZEYS STORE NEAREST YOU
34
SALAD SEASONINGS
Cajun Chicken Salad (cover)
36-37
VERY VANILLA
50-53
Kelly Bollinger’s Super Peanut Butter Cookies
Buttermilk Banana Bread
Melita McCully’s Brownies
GIFT BOXES & CRATES
54
Strawberry Bread from the Malambris
60
SPICE INDEX
61
ONE FOR THE ROAD
Tasty Valentine’s Crab
62
For complete nutritional information on all recipes in
this catalog, plus even more stories and recipes, visit
www.penzeys.com
Mere Bergstrom’s Garlic Roasted Potatoes
38
and Spinach Salad with Clear French Dressing
Page 17
Page 15
Page 51
Page 8
Adobo Seasoning
How much should I buy?
A good rule of thumb is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
A traditional and popular Mexican spice mix. Not
hot, but spicy and rich in flavor, and salt-free. Use
¹/4 -1 tsp. per pound and rub on chicken, fish and
pork. Great for easy guacamole, just mix 1 tsp.
Adobo Seasoning in 1 TB. water, add to 2 mashed
avocados with a squeeze of lemon or lime juice, a
shake of salt and a pinch of hot pepper. Handmixed from: garlic, onion, black pepper, Mexican
oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.59
1⁄2 cup glass jar (net 2.5 oz.) #10153 $5.99
4 oz. bag #10140 $ 5.99
8 oz. bag #10182 $ 10.85
1 lb. bag #10111 $ 20.60
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.79
1⁄ 2 cup glass jar (net 1.9 oz.) #50155 $ 4.55
4 oz. bag #50142 $ 5.09
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.45
1⁄ 2 cup glass jar (net 2.8 oz.) #50555 $ 3.85
4 oz. bag #50542 $ 2.65
Apple Pie Spice
Allspice
Use 1-2 tsp. for an 8-inch apple pie. Great for muffins,
use ¹/2 tsp. per cup of batter. For sugar cookies, add 1-2
tsp. per batch. Sprinkle on regular or French toast, add
to waffle or pancake batter, ¹/4 tsp. per cup. Handmixed from: China and Korintje cinnamon, nutmeg, mace
and cloves.
Whole Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #10232 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #10258 $ 5.79
4 oz. bag #10245 $ 6.25
8 oz. bag #10287 $ 11.45
1 lb. bag #10216 $ 21.80
Ground Honduran Allspice
Arrowroot Starch
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
1⁄4 cup jar (net .6 oz.) #50234 $ 2.35
1⁄ 2 cup glass jar (net 1.5 oz.) #50250 $ 3.65
4 oz. bag #50247 $ 3.85
8 oz. bag #50289 $ 6.65
1 lb. bag #50218 $ 12.30
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.69
1⁄ 2 cup glass jar (net 2.0 oz.) #40257 $ 4.35
4 oz. bag #40244 $ 4.45
8 oz. bag #40286 $ 7.89
1 lb. bag #40215 $ 14.80
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #50339 $ 2.35
1⁄ 2 cup glass jar (net 2.2 oz.) #50355 $ 3.65
4 oz. bag #50342 $ 3.85
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as flour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.45
1⁄ 2 cup glass jar (net 2.5 oz.) #40552 $3.85
4 oz. bag #40549 $ 2.95
8 oz. bag #40581 $ 4.85
1 lb. bag #40510 $ 8.70
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.55
1⁄ 2 cup glass jar (net 2.2 oz.) #40457 $ 4.09
4 oz. bag #40444 $ 3.55
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.69
1⁄ 2 cup glass jar (net 2.2 oz.) #40352 $ 4.39
4 oz. bag #40349 $ 4.15
1-800-741-7787 | www.penzeys.com
5
Lemon Pepper
Fish with Pasta
Cheese Seasonings
Salad Elegant
A blend made to be sprinkled on salads. Also great on
baked fish and chicken, omelets and vegetables.
Shake on pasta with olive oil. Hand-mixed from:
Parmesan cheese [part-skim milk, cheese culture, salt,
enzymes, cellulose powder, potassium sorbate], paprika,
poppy, sesame, salt, bell pepper, celery, garlic, green
pepper.
Brady Street Cheese Sprinkle
Named after the well-known Italian street in
Milwaukee. Romano cheese with garlic & Italian
herbs. Shake on garlic bread, salads and popcorn. Use
1 TB. per cup sour cream for vegetable/chip dip,
baked potatoes and salad dressing. Hand-mixed from:
Romano cheese [made from sheep's and cow's milk,
cheese cultures, salt, enzymes, disodium phosphate],
salt, garlic, green peppercorn, basil and parsley.
1⁄ 4 cup jar (net 1.1 oz.) #20730 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #20756 $ 7.99
4 oz. bag #20743 $ 8.45
8 oz. bag #20785 $ 15.69
1 lb. bag #20714 $ 30.30
Garden Salad Seasoning
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1⁄ 4 cup jar (net 1.4 oz.) #27034 $ 3.99
1⁄ 2 cup glass jar (net 3.2 oz.) #27050 $ 6.89
4 oz. bag #27047 $ 5.99
8 oz. bag #27089 $ 10.85
1 lb. bag #27018 $ 20.60
Go to www.penzey
s.com for this recipe
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #27250 $ 5.99
4 oz. bag #27247 $ 5.99
8 oz. bag #27289 $ 10.85
1 lb. bag #27218 $ 20.60
and more!
Rocky Mountain Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell
peppers, Parmesan cheese [part-skim milk, cheese
culture, salt, enzymes, cellulose powder, potassium
sorbate], salt, sesame, poppy, shallots, arrowroot,
white pepper.
1⁄ 4 cup jar (net 1.0 oz.) #27139 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #27155 $ 5.95
4 oz. bag #27142 $ 6.69
8 oz. bag #27184 $ 12.15
1 lb. bag #27113 $ 23.20
Basil
Basil is the perfect herb for pasta, tomato sauce, and chicken. The flavor of sweet basil is
almost addictive and there is little that a bit of basil can’t improve. Known as a tomato’s
best friend, add basil to salads, soups, fish, and vegetables. Basil is a wonderful addition to
meat and poultry as well. Add basil toward the end of cooking for the strongest flavor.
California basil is a little stronger than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and American cooking. French basil has a
bit of anise flavor many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.55
1⁄ 2 cup glass jar (net .4 oz.) #30159 $ 3.25
1 oz. bag #30162 $ 2.79
4 oz. bag #30146 $ 6.49
8 oz. bag #30188 $ 11.95
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.59
1⁄ 2 cup glass jar (net .7 oz.) #30254 $ 3.35
1 oz. bag #30267 $ 2.45
4 oz. bag #30241 $ 5.59
8 oz. bag #30283 $ 10.19
6
Penzeys spices | WINTER
Sicilian Salad Seasoning
A warm Italian mix of Romano, red bell pepper,
toasted onion and sweet basil, perfect for pasta.
Good on vegetables or garlic bread. Hand-mixed
from: Romano cheese [made from sheep's and cow's
milk, cheese cultures, salt, enzymes, disodium
phosphate], salt, toasted onion, red bell pepper,
tomato, paprika, white onion, pepper, basil, thyme,
rosemary and cayenne pepper.
1⁄ 4 cup jar (net 1.4 oz.) #27339 $ 4.09
1⁄ 2 cup glass jar (net 2.9 oz.) #27355 $ 6.99
4 oz. bag #27342 $ 6.69
8 oz. bag #27384 $ 12.15
1 lb. bag #27313 $ 23.20
Baking Spice
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, ¹/4 tsp.
in 2 cups. Add 1 tsp. to box mixes for cake or brownies. Try
it in muffins, coffee cakes, pies, and banana bread. Add up
the spices your recipe calls for and use the same amount
of Baking Spice instead. Hand-mixed from: Ceylon & China
cinnamon, anise, allspice, mace, cardamom.
1⁄4 cup jar (net .7 oz.) #11734 $ 3.39
1⁄ 2 cup glass jar (net 1.7 oz.) #11750 $ 5.69
4 oz. bag #11747 $ 7.69
8 oz. bag #11789 $ 14.25
1 lb. bag #11718 $ 27.40
Bangkok Blend
For flavorful Thai-style cooking. Nice for seasoned noodles.
Hand-mixed from: sweet peppers, garlic, ginger, black pepper,
galangal, hot peppers, lemon grass, basil, cilantro.
1⁄4 cup jar (net 1.0 oz.) #10337 $ 3.69
1⁄ 2 cup glass jar (net 2.4 oz.) #10353 $ 6.25
4 oz. bag #10340 $ 6.69
8 oz. bag #10382 $ 12.15
1 lb. bag #10311 $ 23.20
Debbie and Charlie Alexander are proud
parents at Sean’s graduation.
Debbie
Alexander
Ithink I get my willingness to
experiment in the kitchen from my
mom, Rayona Harris,” writes Debbie
Alexander of Conyers, Georgia.
“Mom was never afraid to try
something new and always
encouraged me to have fun in the
kitchen. The Cajun Chicken and
Pasta is a recipe I played around with
until I found a combination my
family all liked. It fascinates me how
changing a few spices can change the
whole nature of the meal.
“I’ve always tried to pass along my
love of cooking to my kids. I
remember when our middle child
Becky was in home economics class,
they made banana pudding using
instant pudding. Becky told the
teacher it wasn’t ‘real’ banana
pudding. That night, she made
pudding from scratch using my
husband’s grandmother’s recipe, and
the next day everyone in the class
agreed there was no comparison
between the two.
“We don’t get much opportunity
to cook together these days,” adds
Debbie. “But when we do, sooner or
later we all wind up in the kitchen,
often making the Hurry-up
Jambalaya (recipe on next page)
which has become a big favorite with
our family.”
See spice Index on page 61
Cajun Chicken and Pasta
This recipe from Debbie is fast, flavorful and delicious.
4
1
2
1
3-4 6
11⁄2 1⁄2 1⁄4 1⁄2 1⁄2 1⁄4 1
8
boneless skinless chicken breasts, cut
into thin strips
TB. CAJUN SEASONING
TB. butter or margarine
green or red bell pepper, cut into thin
strips (or for more color, use 1⁄2 pepper
of each color)
green onions with tops, thinly sliced or
1
⁄2 of a red onion cut into strips
large mushrooms, thinly sliced
Cups half & half (Debbie uses fat-free);
milk can be used if thickened with
cornstarch
tsp. CALIFORNIA BASIL
tsp. MINCED LEMON PEEL
tsp. LEMON PEPPER
tsp. salt
tsp. GRANULATED GARLIC POWDER
TB. cornstarch mixed with 2 TB. water
(optional)
oz. pasta (broad egg noodles or radiatore
work well), cooked and drained
Place the chicken and CAJUN SEASONING in a
plastic bag and shake to coat. In a large skillet
over medium heat, melt the butter. Add the
chicken and cook for about 5-7 minutes (just until
it loses the pink color). Add the peppers, onions
and mushrooms and cook and stir for another 3-4
minutes. Add the half & half and the remaining
seasonings; heat through. If the sauce is thinner
than you would like, thicken it up with the
cornstarch/water mix. Cook the pasta according
to package directions, drain. Serve the chicken
over the cooked pasta. This goes great with a
tossed salad and crusty bread.
Prep. time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup (314g);
Calories 480; Calories from fat 110; Total fat 13g; Cholesterol
150mg; Sodium 730mg; Carbohydrate 53g; Dietary Fiber 3g.
Gavin May (6 months) and Great-Grandma
Rayona are the best of buddies.
1-800-741-7787 | www.penzeys.com
7
Hurry-up Jambalaya
If you’re looking for Cajun flavor in a flash,
this recipe from Debbie Alexander should be
the first one you reach for.
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush
on ribs toward the end of cooking, or bake chicken
breasts or pork chops in the oven and brush with sauce
for the final ten minutes of cooking. This blend is perfect
for any grilled food, from quickly grilled steaks, to slower
cooked whole chicken. Great for fish and skewers with
meat and vegetables. Hand-mixed from: flake salt,
paprika, allspice, cayenne pepper, nutmeg, black pepper,
thyme, ginger, white pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #23957 $ 5.99
4 oz. bag #23944 $ 5.99
8 oz. bag #23986 $ 10.85
1 lb. bag #23915 $ 20.60
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or
in the oven, gas or charcoal, it’s all good. For tender
and delicious ribs, rub on 2-3 tsp. per pound, then
slow cook in the oven at 220 for 4-6 hours or 240 for 34 hours or grill over indirect heat for 2-4 hours. Brush
boneless/skinless chicken breasts with olive oil and 1-2
tsp. BBQ 3000 per pound, grill over direct mediumhigh heat 3-5 minutes per side, covered. Sprinkle on
veggies, grilled or pan-seared fish, skewered shrimp.
Healthy, quick and tasty. Hand-mixed from: salt, paprika,
black pepper, nutmeg, mustard, allspice, citric acid, garlic
powder, ginger, sage, thyme, white pepper, cinnamon,
and natural smoke flavor.
1⁄4 cup jar (net 1.2 oz.) # 20235 $3.29
1⁄2 cup glass jar (net 2.5 oz.) # 20251 $5.95
4 oz. bag #20248 $ 5.95
8 oz. bag #20280 $10.55
1 lb. bag #20219 $ 19.90
1 lb. smoked sausage, cut into bitesize slices (andouille or Polish)
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced (or 1⁄4 tsp.
MINCED GARLIC)
2 Cups white rice
4 Cups water
1 TB. CHICKEN SOUP BASE
1 15 oz. can chopped or diced
stewed tomatoes
1-2 tsp. CAJUN SEASONING
1 tsp. THYME
Bavarian Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 2.85
1⁄ 2 cup glass jar (net 1.5 oz.) #10458 $ 4.59
4 oz. bag #10445 $ 5.59
8 oz. bag #10487 $10.09
1 lb. bag #10416 $ 19.90
Bay Leaves
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can't hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of saltfree dishes with their rich flavor. Note: bay leaves are very
light (8 ounces by weight equals one gallon by volume).
Whole Turkish Bay Leaves
1⁄2 oz. bag #30391 $ 1.99
1 oz. bag #30362 $ 2.99
4 oz. bag #30346 $ 6.99
8 oz. bag #30388 $ 12.95
1 lb. bag #30317 $ 24.90
Beef Roast Seasoning
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison. Handmixed from: sweet paprika, salt, onion, celery, arrowroot,
sugar, garlic, Tellicherry black pepper, parsley, dill seed,
caraway, tumeric, dill weed, bay leaf, thyme, savory, basil,
marjoram and rosemary.
8
Penzeys spices | WINTER
1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.25
1⁄ 2 cup glass jar (net 2.6 oz.) #20556 $ 5.39
4 oz. bag #20543 $ 4.89
8 oz. bag #20585 $ 8.69
1 lb. bag #20514 $ 16.30
Add the smoked sausage to a large skillet
or Dutch oven over medium heat. After
the sausage has started browning, add
the onion, green pepper and garlic (if
using fresh). Cook until the vegetables are
soft and the onion is translucent. Add the
remaining ingredients, including MINCED
GARLIC if using. Bring to a boil, reduce
heat and simmer until all the liquid is
absorbed, 15-20 minutes.
Prep. time: 10 minutes
Cooking time: 30 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 1 cup
(309g); Calories 330; Calories from fat 90; Total fat 10g;
Cholesterol 30mg; Sodium 850mg; Carbohydrate 45g;
Dietary Fiber 2g.
Bell Peppers
Flavorful, colorful bell peppers are convenient and tasty,
nice for meatloaf, soup, pizza, casseroles and salads.
Picked at the peak of ripeness, yielding a farmer’s market
fresh taste. These peppers are so flavorful, a little goes a
long way, and they are ready to use when you are. 1-2
TB. dehydrated bell peppers give the flavor of 1 large
fresh pepper. Red Bell Peppers are sweeter than green
bell peppers, which have a zestier flavor. To rehydrate ¼
cup: Place 2 TB. bell peppers in a cup, add water to the 2
oz. (¼ cup) mark. Soak 15 minutes.
Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .3 oz.) #32137 $ 2.29
1⁄ 2 cup glass jar (net .6 oz.) #32153 $ 3.55
4 oz. bag #32140 $ 7.65
8 oz. bag #32182 $ 14.25
1 lb. bag #32111 $ 27.50
Red Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.49
1⁄ 2 cup glass jar (net .9 oz.) #32258 $ 3.99
4 oz. bag #32245 $ 7.35
8 oz. bag #32287 $ 13.69
1 lb. bag #32216 $ 26.40
Red & Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.45
1⁄ 2 cup glass jar (net .8 oz.) #32353 $ 3.89
4 oz. bag #32340 $ 7.65
8 oz. bag #32382 $ 14.25
1 lb. bag #32311 $ 27.50
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite
blend for turkey, duck, goose, and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast, and thick-cut pork or veal chops. Hand-mixed
from: coarse flake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.29
1⁄ 2 cup glass jar (net 2.7 oz.) #20651 $ 5.49
4 oz. bag #20648 $ 4.89
8 oz. bag #20680 $ 8.69
1 lb. bag #20619 $ 16.30
Who do you cook for?
“Whenever we visit our family in
Indiana, I always cook for them. In this
photo, our son’s twins Katie and Emma
and their cousin Alayna are enjoying
their favorite cookies. We have another
granddaughter and grandson and we
always get together when we are there
and cook, cook, cook! (With Penzeys
spices, always!)—Helen Clookey,
Massena, New York
“I am a total Penzeys devotee. I just
retired from teaching high school Foods
and Nutrition. I like to make healthy
vegetarian recipes and your spices are a
necessity. I enjoy cooking for my single
friends. That’s me seated at the table, with
Felice, Barabara and Ray (left to right).
What better way to spend a Sunday
evening than with good food, good
friends.”—Deborah Neville, Red Bank,
New Jersey
“This is a picture of our annual family get-together which has been
going on for over 178 years! We averaged feeding 21 each meal this year.
Our campmeeting runs seven nights and we eat a lot of good food! Of
course, almost everyone agrees it’s the fellowship that makes the food so
good. My 86-year-old aunt
(first on the left) got me
hooked on Penzeys spices
years ago, and your
spices also go to
campmeeting with us
each year.”—Rebecca
Stanton Folkes, Atlanta,
Georgia
“I cook for the world at our bed and
breakfast in Tucson, Arizona. My
husband Jim and I have hosted guests
from all of the continents except
Antarctica. Pictured are Sandy and
Bernie Riser, frequent guests from
Saddlebrook, Arizona. One of their
favorite breakfasts includes pumpkin
pancakes which I make with Penzeys
China cinnamon and ginger, cloves and
nutmeg. Those spices make the
pancakes extra YUMMY!”—Marion
Hook, Tucson, Arizona
“This photo was taken aboard ship where
the whole family spent several days celebrating Poppa Ken’s
70th birthday. He is shown with Grandma Jeanne, our three children, Andy, Caryn
and Sara, their spouses and our five grandchildren. We all cook with and enjoy
Penzeys spices and recipes. We are scattered now, and I miss our family meals on a
regular basis, but it makes the times we are together all the more special for Ken
and me.”—Jeanne Esserman, Palm Desert, California
Who do you cook for?
Send us some photos of your
favorite gatherings with family and
friends, or whoever you love to cook
for. Please tell us a little about the
people who are pictured and be sure
See spice Index on page 61
to mention where you are from and
include a daytime phone number. We
might end up using your photo in an
upcoming catalog, on our pages
celebrating people who Love to
Cook—and Cook to Love.
Send your photos to:
Editor, Penzeys Spices
19300 W. Janacek Court
Brookfield WI 53045
1-800-741-7787 | www.penzeys.com
9
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs too. Try mixing Aleppo
Pepper with our Greek Seasoning for flavorful roast
chicken, tasty pork chops, and robust salads. Aleppo
Pepper is also known as halaby pepper. Processed with
salt and sunflower oil.
10,000 heat units
1⁄4 cup jar (net .8 oz.) #41733 $2.89
1⁄ 2 cup glass jar (net 1.9 oz.) #41759 $ 4.75
4 oz. bag #41746 $ 5.45
8 oz. bag #41788 $ 9.85
1 lb. bag #41717 $ 18.70
Ancho Chili Peppers
Chili peppers are capsicums, in the
same family as bell peppers and paprika
pods. They range in flavor from rich and
sweet, to fiery hot. A combination of
both sweet (ancho) and hot (dundicut,
chipotle, and jalapeño) chili peppers
are used in Mexican cooking for fullflavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
Large, juicy, dark purple New Mexican pods. Ancho
chili peppers are the most commonly used pepper in
Mexico and are the backbone of dishes such as the
traditional red chili and tamales. Chop into ¹/4" chunks
and add to chili, mole sauce, stews, beans and rice, or
cover in water for a few hours to rehydrate, slice open,
stuff and cook. To make a flavorful ancho chili oil:
Chop 3 peppers into 1" chunks and simmer in 3 cups
good corn oil, 20 minutes. Let cool, strain (use pepper
pieces in another recipe) and store in an airtight
container.
3,000 heat units
1 oz. bulk bag #52067 $ 2.09
4 oz. bag #52041 $ 4.79
8 oz. bag #52083 $ 8.55
1 lb. bag #52012 $ 16.10
Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for
Mexican cooking. They are not hot, just richly flavorful
with a beautiful purple color. From New Mexico.To
make your own chili powder: Start with 3 TB. ground
Ancho, add 1 tsp. cumin and Mexican oregano, along
with garlic, onion and hot peppers to taste. Use 1-2 TB.
per quart of chili.
3,000 heat units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 2.59
1⁄ 2 cup glass jar (net 2.4 oz.) #42051 $ 4.19
4 oz. bag #42048 $ 3.55
8 oz. bag #42080 $ 6.09
1 lb. bag #42019 $ 11.20
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
35,000 heat units
1 oz. bulk bag #51660 $ 2.59
4 oz. bag #51644 $ 6.05
8 oz. bag #51686 $ 11.05
1 lb. bag #51615 $ 21.10
Cascabel Peppers
Rich, deep flavor. The shell has medium-low heat, use
the whole thing and it’s pretty darn hot. Adds great
flavor to Mexican dishes, from chili to mole to tacos
and beans. Remove the stem and shake out the seeds
for most uses, then toss in while cooking and remove
before serving. When adding to quicker cooking
dishes, shred the skin between your fingers and toss
in in small pieces.
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Cayenne Red Pepper Powder
Cayenne pepper has the power to make any dish fiery
hot, but it also has a subtle flavor-enhancing quality. A
dash of cayenne pepper boosts the flavor of low-salt or
low-fat dishes and can be used in place of whole chili
peppers in barbecue sauce and chili. For a zesty
change, use cayenne to replace paprika on deviled
eggs or potato salad. From California. Keep in a cool,
dry place, out of the light.
40,000 heat units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 2.65
1⁄ 2 cup glass jar (net 2.1 oz.) #41854 $ 4.29
4 oz. bag #41841 $ 4.15
8 oz. bag #41883 $ 7.29
1 lb. bag #41812 $ 13.60
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
140,000 heat units
1⁄4 cup jar (net .5 oz.) #51736 $ 4.09
1⁄ 2 cup glass jar (net 1.1 oz.) #51752 $ 7.19
4 oz. bag #51749 $ 17.85
8 oz. bag #51781 $ 34.69
1 lb. bag #51710 $ 68.40
Chipotle Peppers
Chipotle peppers are rich, smoky and fairly hot. Add
whole or chopped to chili, beans, sauce. Ground
Chipotle Pepper is an attractive, coarse red powder,
a tasty all-purpose tabletop shaker.
15,000 heat units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.)­ #41438 $ 4.19
1⁄ 2 cup glass jar (net 2.4 oz.) #41454 $ 7.35
4 oz. bag #41441 $ 8.79
8 oz. bag #41483 $ 16.55
1 lb. bag #41412 $ 32.10
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.89
1 oz. bulk bag #51460 $ 4.75
4 oz. bag #51444 $ 11.35
8 oz. bag #51486 $ 21.65
1 lb. bag #51415 $ 42.30
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .7 oz.) #41933 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #41959 $ 3.99
4 oz. bag #41946 $ 4.45
8 oz. bag #41988 $ 7.89
1 lb. bag #41917 $ 14.80
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, flat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 1.99
4 oz. bag #51349 $ 4.45
8 oz. bag #51381 $ 7.89
1 lb. bag #51310 $ 14.80
Tien Tsin Chili Peppers
40,000 heat units
1/8" Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 2.39
1⁄ 2 cup glass jar (net 1.4 oz.) #42156 $ 3.79
4 oz. bag #42143 $ 4.45
8 oz. bag #42185 $ 7.89
1 lb. bag #42114 $ 14.80
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 1.99
4 oz. bag #51949 $ 4.45
8 oz. bag #51981 $ 7.89
1 lb. bag #51910 $ 14.80
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add ½ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use ¹/3
cup soy, 1 TB. chili oil, and a dash of ginger and garlic.
Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.
Guajillo: 6,000
60,000 heat units
1 oz. bulk bag #51860 $ 1.99
4 oz. bag #51844 $ 4.45
8 oz. bag #51886 $ 7.89
1 lb. bag #51815 $ 14.80
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
Chipotle (ground): 15,000
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Chipotle: 15,000
Cascabel: 11,000
Sanaam: 40,000
Jalapeño Peppers
Jalapeño peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian Jalapeño Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 2.35
1⁄ 2 cup glass jar (net .7 oz.) #41559 $ 3.69
4 oz. bag #41546 $ 7.65
8 oz. bag #41588 $ 14.25
1 lb. bag #41517 $ 27.50
Arbol: 35,000
Jalapeño: 25,000
Crushed Red (Medium Hot): 20,000
Cayenne: 40,000
Pepper Heat Ratings
(in Scoville Units)
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 140,000
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
Black and Red Spice
A blend of fresh ground Tellicherry black pepper and
hot cayenne red pepper. Great whenever you want the
robust flavor of Tellicherry black pepper but need extra
heat. Perfect for the grilling season, since the heat of
the grill mellows the red pepper heat a bit, for flavorful
spicy chops, chicken, fish, shrimp kabobs and steaks.
Try a sprinkle on scrambled eggs, creamy pasta or
potato salad for a spicy change of pace. Hand-mixed
from: Tellicherry Black Pepper, Cayenne Red Pepper.
Chili Powder
There is a difference between chili pepper
and chili powder. Chili pepper consists
solely of chili pods which have been dried,
then powdered. Chili powder is a blend,
of which ground chili pepper is used as a
base (usually 80% of total volume), with
the addition of spices such as cumin and
Mexican oregano. For chili, start with 1
TB. (some people will use as much as 3
TB.) per quart.
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is
the traditional backbone of many Mexican dishes,
from burritos to tamales. Great for family-style
chili, use 1-3 TB. per quart. Serve with a shaker jar
of crushed hot peppers on the side for those who
like heat. Hand-mixed from: Ancho chili pepper,
cumin, garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #11150 $ 5.29
4 oz. bag #11147 $ 4.89
8 oz. bag #11189 $ 8.69
1 lb. bag #11118 $ 16.30
Medium Hot Chili Powder
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich
flavor–a pleasing bite that's not too hot. Add 1-2 TB.
Medium Chili Powder to each quart of chili for great
flavor. Add the spices while browning the meat for
even richer flavor. Chili Powder is also nice as a saltfree seasoning. Make a paste by mixing 1 TB. Chili
Powder with 1 TB. water and 1 TB. lime or lemon
juice, rub on chicken, fish, or pork chops before
grilling or sautéing. Hand-mixed from: Ancho chili
pepper, cayenne red pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11255 $ 5.25
4 oz. bag #11242 $ 4.89
8 oz. bag #11284 $ 8.69
1 lb. bag #11213 $ 16.30
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used,
the chili will be hot but will lack the depth of flavor
the ancho peppers provide. This is the best
powder for those who like their chili hot and
flavorful. Hand-mixed from: Ancho chili pepper, red
pepper, cumin, crushed red pepper, garlic and
Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11350 $ 5.25
4 oz. bag #11347 $ 4.89
8 oz. bag #11389 $ 8.69
1 lb. bag #11318 $ 16.30
For a delic
ious chili
recipe, go
to www.p
enzeys.co
Chili Con Carne Seasoning
Spicy flavor, but no heat. A great way to give chili
flavor to other dishes. Just sprinkle on chicken, fish
or chops, 1-2 tsp. per pound, add salt to taste.
Good on grilled vegetables. Hand-mixed from:
Ancho chili pepper, tomato powder, ground cumin,
Mexican oregano, garlic, coriander, minced onions,
red and green bell peppers, Tellicherry black pepper,
allspice, cilantro and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 3.49
1⁄ 2 cup glass jar (net 2.4 oz.) #11550 $ 5.85
4 oz. bag #11547 $ 5.99
8 oz. bag #11589 $ 10.85
1 lb. bag #11518 $ 20.60
Chili 3000
The chili of now—bright modern flavor;
everything chili should be. Perk up boring burgers
and meatloaf with a bit of Chili 3000; start with 1
tsp. per pound. If you’re looking to feed a crowd,
you can’t go wrong with a batch of chili. Use 1 TB.
per quart in your favorite chili recipe. Hand-mixed
from: Ancho chili powder, garlic, cumin, onion,
cilantro, paprika, cayenne red pepper, lemon peel,
Mexican oregano, black pepper, citric acid, natural
smoke flavor, jalapeno pepper.
1⁄ 4 cup jar (net .8 oz.) #11439 $3.09
1⁄ 2 cup glass jar (net 2.1 oz.) #11455 $ 4.95
4 oz. bag #11442 $4.89
8 oz. bag #11484 $8.69
1 lb. bag #11413 $16.30
Chili 9000
The chili of tomorrow boldly going where no chili
has gone before. Great chili flavor with a bright
modern twist—salt free too! Use 1 TB. per quart
with any chili recipe, from beef to turkey to bean
chili. Shake on boneless/skinless chicken breasts
or fish: brush with oil, sprinkle on 1-2 tsp. of Chili
9000 per pound before baking or sautéing. Great
for fajitas, veggie side dishes and sloppy joes.
Hand-mixed from: Ancho chili pepper, cumin, garlic,
cilantro, onion, paprika, cayenne pepper, lemon peel,
Mexican oregano, black pepper, cocoa powder, citric
acid, turmeric, cinnamon, coriander, ginger, natural
smoke flavoring, fenugreek, cloves, fennel, nutmeg,
white pepper, anise seed, jalapeno pepper, star anise,
cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11950 $ 6.09
1 cup glass jar (net 3.8 oz.) #11992 $ 10.99
2 cup glass jar (net 7.2 oz.) #11921 $ 20.89
12
Penzeys spices | WINTER
m!
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #10553 $ 5.29
4 oz. bag #10540 $ 4.89
8 oz. bag #10582 $ 8.69
1 lb. bag #10511 $ 16.29
Bouquet Garni
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle ¹/2 tsp. per pound
on fish or chicken breasts before baking, or rub onto
the surface of roasts before cooking. Hand-mixed from:
savory, rosemary, thyme, Turkish oregano, basil, dill weed,
marjoram, sage, and tarragon.
1⁄4 cup jar (net .3 oz.) #10632 $ 1.99
1⁄ 2 cup glass jar (net .8 oz.) #10658 $ 4.39
1 oz. bag #10661 $ 3.85
4 oz. bag #10645 $ 9.15
8 oz. bag #10687 $ 17.09
Bratwurst Sausage Seasoning
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1⁄ 4 cup jar (net 1.6 oz.) #28031 $ 2.79
1⁄ 2 cup glass jar (net 3.4 oz.) #28057 $ 4.49
4 oz. bag #28044 $ 2.95
Breakfast/Pork Sausage Seasoning
Our best-seller. Traditional blend for breakfast patties
and links. This is a good seasoning for beginners. Mix 1
TB. with 1 lb. ground pork and work into ¹/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.
1⁄4 cup jar (net 1.8 oz.) #28136 $ 2.85
1⁄ 2 cup glass jar (net 3.6 oz.) #28152 $ 4.59
4 oz. bag #28149 $ 2.95
8 oz. bag #28181 $ 4.69
1 lb. bag #28110 $ 8.30
Cake Spice
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.25
1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 5.35
4 oz. bag #10845 $ 6.25
California Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.65
1⁄ 2 cup glass jar (net 2.3 oz.) #10953 $ 6.09
4 oz. bag #10940 $ 6.69
8 oz. bag #10982 $ 12.15
1 lb. bag #10911 $ 23.20
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup glass jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup glass jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
Cardamom
Cardamom is a pod consisting of an outer shell with little
flavor and tiny inner seeds with intense flavor. Stored in a
glass jar, cardamom pods will stay fresh indefinitely.
Shelled or decorticated cardamom seeds are inexpensive
and flavorful, but sometimes need to be crushed or
ground before use. Ground cardamom has an intensely
strong flavor and is easy to use (especially in baking,
where the fine powder is desirable). In India, where both
green and black cardamom are used, it is an important
ingredient in meat and vegetable dishes. In Northern
Europe, white cardamom is used to season baked goods
such as Christmas stollen, cakes, cookies, muffins and
buns. Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Whole Fancy White Scandinavian Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup glass jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup glass jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect for
roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, ¹/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what could
be better than a Bloody Mary topped with a generous
sprinkle of celery salt? Hand-mixed from: fine salt and
celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.59
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 4.09
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.85
1 lb. bag #20914 $ 4.60
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1⁄4 cup jar (net .5 oz.) #50834 $ 1.75
1⁄ 2 cup glass jar (net 1.3 oz.) #50850 $ 2.95
4 oz. bag #50847 $ 4.25
1⁄4 cup jar (net .9 oz.) #51136 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Whole Guatemalan Cardamom Seeds (no shell)
Ground Indian Celery Seed
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #50955 $ 8.65
4 oz. bag #50942 $ 10.75
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.15
1⁄ 2 cup glass jar (net 2.4 oz.) #40952 $ 7.89
4 oz. bag #40949 $ 11.29
Celery Flakes
1⁄4 cup jar (net .9 oz.) #41133 $2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #41159 $ 3.55
4 oz. bag #41146 $ 2.95
8 oz. bag #41188 $ 4.85
1 lb. bag #41117 $ 8.70
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
1⁄4 cup jar (net .3 oz.) #30533 $ 1.79
1⁄ 2 cup glass jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
A sweet herb often used in Europe in the same way we
use parsley flakes. From Holland.
Chervil
1⁄ 4 cup jar (net .15 oz.) #30638 $ 1.59
1⁄ 2 cup glass jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
Cajun Seasoning
One of America’s most popular seasonings. Shake heavily on chicken, fish, or steaks on
the grill for robust and spicy flavor. Add ¹/2 tsp. per pound to ground beef or turkey for
zesty Cajun burgers. Hand-mixed from: paprika, salt, celery, sugar, garlic, black pepper,
onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil,
marjoram, rosemary, and thyme.
1⁄4 cup jar (net .9 oz.) #20835 $ 3.69
1⁄ 2 cup glass jar (net 2.1 oz.) #20851 $ 6.25
4 oz. bag #20848 $ 5.99
8 oz. bag #20880 $ 10.85
1 lb. bag #20819 $ 20.60
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
13
Penzeys Cinnamon
Now you can have it all. Just the right mix of our four
fabulous cinnamons to bring the best of each to
everything you bake. Put the shaker right on the
table! Sprinkle on cereal and fresh fruit, toast and
applesauce, rice and popcorn. A jar full of smiles.
Hand-mixed from: China cinnamon, Vietnamese
cinnamon, Korintje cinnamon, Ceylon cinnamon.
There are two main types of
cinnamon. Cassia cinnamon is native
to Southeast Asia, especially southern
China and northern Vietnam, and has
the strong, spicy-sweet flavor most
Americans are familiar with. Vietnamese
and China cinnamon are the sweetest
and strongest varieties, with Korintje
cinnamon having a smooth flavor with
less bite. Our cinnamon sticks and
Korintje cinnamon both come from the
southwest coast of Sumatra in Indonesia.
It grows wild on the governmentprotected slopes of Mount Kerinci,
where the cinnamon gets its name. We
stock the top Korintje A grade, although
there are also the lower B and C grades,
which are the types of cinnamon usually
sold in supermarkets in the U.S. Our
very sweet and strong Vietnamese
cinnamon comes from the remote
north and west regions of Vietnam. The
strength of the flavor of spices depends
upon the essential oil content­—the
higher the level, the stronger the flavor.
When orders for cinnamon come in,
the large sticks are cracked into slightly
smaller pieces and packed into burlap
bags for shipment.
The second type of cinnamon,
Ceylon, or "true" cinnamon, has a much
different flavor. It is less sweet, with a
more complex, citrus flavor. The special
flavor of English and Mexican sweets
comes from Ceylon cinnamon. We like to
recommend Ceylon Cinnamon for baking
with fruit—especially in apple pie.
1⁄ 4 cup jar (net .8 oz.) #43537 $ 3.25
1⁄ 2 cup glass jar (net 1.7) #43553 $ 5.39
4 oz. bag #43540 $ 6.35
8 oz. bag #43582 $ 11.49
1 lb. bag #43511 $ 21.90
Ground Cinnamon
China Cinnamon—Tung Hing
Extra sweet, spicy and strong. Perfect for everything
from cinnamon rolls to apple pie, Christmas cookies
to French toast. China cinnamon is perfect for
cinnamon sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated
sugar and keep it on the table. Sprinkle in pancake
and waffle batter, shake on oatmeal and cream of
wheat, yogurt and fresh fruit.
1⁄4 cup jar (net .8 oz.) #43137 $ 2.55
1⁄2 cup glass jar (net 1.7 oz.) #43153 $ 4.09
4 oz. bag #43140 $ 4.45
8 oz. bag #43182 $ 7.89
1 lb. bag #43111 $ 14.80
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
1⁄ 4 cup jar (net 1.0) #43032 $ 2.69
1⁄ 2 cup glass jar (net 2.2) #43058 $ 4.39
4 oz. bag #43045 $ 4.15
8 oz. bag #43087 $ 7.29
1 lb. bag #43016 $ 13.60
Ceylon Cinnamon
Complex and fragrant, with a citrus overtone and rich
buff color. Although Ceylon cinnamon is less strong,
its hint of citrusy flavor and lack of any bite
whatsoever makes it the favorite in both England and
Mexico where it is preferred for all uses. Ceylon 00000
Cinnamon, ground, from Sri Lanka.
1⁄ 4 cup jar (net .7 oz.) #43432 $ 3.55
1⁄ 2 cup glass jar (net 1.8) #43458 $ 6.09
4 oz. bag #43445 $ 8.79
8 oz. bag #43487 $ 16.55
1 lb. bag #43416 $ 32.10
Vietnamese Cinnamon—Extra Fancy
Vietnamese cinnamon is the strongest, richest, and
sweetest cinnamon around. For traditional cinnamon
recipes such as gooey cinnamon rolls, the vibrant
flavor of Vietnamese cinnamon really shines. It is so
strong, that in most recipes it should be cut back by
about a third, but it is perfect used full strength in any
recipe where cinnamon is the main, delicious flavor.
Ground, from Vietnam.
1⁄4 cup jar (net .7 oz.) #43232 $ 3.25
1⁄2 cup glass jar (net 1.7 oz.) #43258 $ 5.45
4 oz. bag #43245 $ 7.65
8 oz. bag #43287 $ 14.25
1 lb. bag #43216 $ 27.50
Sandra Dudley loves telling stories
about her mom, Goldie. At left,
enjoying family time together in
1982 are Sandra’s dad, Aron (far
left), Goldie, Sandra and husband
Larry. At right, great-grandchildren
Jaycee (left) and Jadah sing happy
birthday to Goldie. 
Goldie Cheatham
My mom, Goldie Cheatham, is
as sweet as the goodies she bakes,”
writes Sandra Dudley. “Goldie lives in
Chicago, Illinois, and has spent her
years making others happy—whether
it’s preparing extra food for a friend
in need, making a cake for a high
school bake sale or cooking a special
breakfast requested by a nephew.
“Until I started kindergarten, my
mom stayed home with me,” says
Sandra. “Her work at a mail-order
company for 30 years never stopped
her from preparing good meals for
my dad and me. I remember coming
home from school on cold winter
days and finding hot gingerbread
paired with a cold glass of milk
waiting for me.
“My dad loved desserts. He had to
have something sweet to eat right
after dinner, and he always packed a
slice of cake as part of his lunch. My
mother baked a cake every Saturday
and still does. I’d be right there in
the kitchen with her. She always
fixed what she called ‘a sample’ just
for me in one of those aluminum pie
pans.
“To this day we gather in Mom’s
warm kitchen (we call her Miss
Goldie) awaiting her goodies. I think
the food tastes so good to all of us
because of all the love that comes
from the heart of the cook.”
Gingerbread
Gingerbread is not just for Christmas
anymore. This spicy snack cake deserves to
be eaten all year round.
1⁄2 Cup shortening
1 Cup sugar
2 eggs
1⁄2 Cup molasses
2 Cups flour
1 tsp. baking soda
1⁄2 tsp. PENZEYS CINNAMON
1 tsp. POWDERED GINGER
1⁄2 tsp. GROUND ALLSPICE
1⁄4 tsp. salt
1 Cup buttermilk
Optional Icing:
1 Cup powdered sugar
2 TB. butter
1⁄2 tsp. PURE VANILLA EXTRACT
1-2 TB. milk
Preheat oven to 350°. Grease and flour
an 8x8 baking pan and set aside. Cream
together the shortening and sugar. Add
the eggs, one at a time, beating after
each. Add the molasses and mix well.
In a separate bowl, sift together the
flour, baking soda, CINNAMON, GINGER,
ALLSPICE and salt. Gradually add to the
creamed mixture, alternating with the
buttermilk, until everything is combined.
Pour into the pan and bake at 350° for
50 minutes. Let cool 20 minutes before
slicing for warm gingerbread.
For the icing: Sift the powdered sugar
into a bowl with the butter and PURE
VANILLA EXTRACT. While stirring,
drizzle enough milk in to achieve the
consistency you desire.
Prep. time: 15 minutes
Baking time: 50 minutes
Serves: 16 slices
Nutritional Information (without icing): Servings 16;
Serving Size 1 slice (66g); Calories 210; Calories from
fat 70; Total fat 7g; Cholesterol 25mg; Sodium 140mg;
Carbohydrate 33g; Dietary Fiber 0g.
I
Carole
O’Donnell
’d love to share my recipe for
pecan tarts that I can’t make enough
of for my friends,” writes Carole
O’Donnell of Midland City, Alabama.
“I live where there are many pecan
trees in southern Alabama. During
pecan season when trees all around
my house are full of nuts, I make the
tarts for my friends, neighbors and
occasional parties. And I love to go
to nursing homes to share them with
the residents, to see their smiles and
give them big hugs.”
Besides harvesting from a yard full
of pecan trees, Carole says for many
years she cooked from the big
garden she lovingly tended with her
late husband.
While Carole grew up in upstate
New York, she has adapted
wholeheartedly to being a Southern
cook. “I like making Southern
tomato gravy for biscuits, cornbread
and chicken dressing,” she shares.
“And my special desserts besides the
pecan tarts are red velvet cake and
apple pies that always include
Penzeys cinnamon and spices.”
Do make a batch of Carole’s
tender, two-bite pecan tarts—they are
sure to make the day of those you
love.
16
Penzeys spices | WINTER
Pecan Tarts
Almost as cute as they are delicious, these tarts
from Carole are a huge hit with her family and
friends.
Crust:
3
1
1
1⁄8
Filling:
3⁄4 1
1⁄8
1⁄4 1
1⁄2 1
oz. cream cheese
stick butter (1⁄2 Cup)
Cup all-purpose flour
tsp. salt
Cup light brown sugar
egg
tsp. salt
tsp. PENZEYS CINNAMON
TB. butter, softened
Cup chopped pecans
tsp. PURE VANILLA EXTRACT
Preheat oven to 350°. Spray a mini-muffin pan
well with vegetable oil spray, including the
top. In a large mixing bowl, cream together the
cream cheese and butter until light and fluffy. Add
the flour and salt and mix well. Line the cups of a
mini muffin pan with the crust dough, being sure
to press the dough up the sides. You can either
put a ball of dough into each slot and work it into
shape up the sides, or roll the dough out and cut
a biscuit round and press it in—either way works.
In a separate bowl, combine the filling ingredients
and mix well. Pour into the pastry-lined muffin
cups and bake at 350° for 22-25 minutes until
brown and almost firm. Let cool briefly before
removing from the pan—they come out best
while they are warm but not hot.
Prep. time: 20 minutes
Baking time: 22-25 minutes
Yield: 12
Nutritional Information: Servings 12; Serving Size 1 tart (46g);
Calories 210; Calories from fat 130; Total fat 14g; Cholesterol 45mg;
Sodium 150mg; Carbohydrate 18g; Dietary Fiber <1g.
Melita McCully stays busy preparing her tasty
baked goods for friends.
Sticks, Chunks &
Cinnamon Sugar
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
1 oz. bulk bag #53464 $ 2.39
4 oz. bag #53448 $ 5.45
8 oz. bag #53480 $ 9.85
1 lb. bag #53419 $ 18.70
Cinnamon Sticks
Traditionally used as a tasty stirring stick for hot drinks.
A nice addition to cocoa, coffee or special holiday
concoctions. Perfect for flavoring curry, dessert sauces
and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 1.85
4 oz. bag #53048 $ 4.15
8 oz. bag #53080 $ 7.29
1 lb. bag #53019 $ 13.60
4 inch Cut Sticks Indonesian Cinnamon
Oatmeal Raisin Cookies
Freshly baked cookies are the best way to warm
up after a day of playing in the snow, and this
recipe from Melita McCully makes a nice big
batch. For Melita’s story and another great
recipe, see page 53.
1
2
2
2
2
3
1⁄2-1 4-4 1⁄2 11⁄2 Cup butter (2 sticks)
Cups brown sugar, packed
tsp. baking soda
tsp. PURE VANILLA EXTRACT
large eggs
Cups flour
tsp. PENZEYS CINNAMON
Cups old-fashioned or quick-cooking
oats (not instant)
Cups raisins or 11⁄2 Cups chocolate
chips
Preheat oven to 375°. Melt the butter. Add
the brown sugar, baking soda, VANILLA
and eggs and beat until very creamy, about
2-3 minutes. Add the flour and CINNAMON
See spice Index on page 61
gradually and mix well. Add the oatmeal and
beat until combined and very thick. Fold
in the raisins or chocolate chips—or divide
the dough in half and make both by adding
3
⁄4 cup raisins to half the dough and 3⁄4 cup
chocolate chips to the other. Make large
cookies with about 2 TB. dough and place on
ungreased cookie sheets. Bake at 375° for 1520 minutes until they are as brown as you like
them. Let cool on the pans for 1 minute and
then remove to wire racks to cool. Store in
zip-top bags to retain softness and freshness.
Prep. time: 15 minutes
Baking time: 15-20 minutes
Yield: 2-3 dozen
Nutritional Information: Servings 18; Serving Size 2
cookies (86g); Calories 350; Calories from fat 110; Total fat
12g; Cholesterol 50mg; Sodium 230mg; Carbohydrate 55g;
Dietary Fiber 2g.
1 oz. bulk bag #53169 $ 1.85
4 oz. bag #53143 $ 4.15
8 oz. bag #53185 $ 7.29
1 lb. bag #53114 $ 13.60
Cinnamon Chunks
A blend of ¹/4"-¹/2 " China and Indonesia chunks. Great
for coffee, add 1 TB. to the filter per pot. Nice for
mulled wine or cider. Scent the home by simmering a
bit in water. Chunks stay fresh indefinitely.
1 oz. bulk bag #43861 $ 2.39
4 oz. bag #43845 $ 5.45
8 oz. bag #43887 $ 9.85
1 lb. bag #43816 $ 18.70
Cinnamon Sugar
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 3.29
1⁄ 2 cup glass jar (net 3.8 oz.) #11855 $ 5.45
4 oz. bag #11842 $ 3.65
8 oz. bag #11884 $ 6.15
1 lb. bag #11813 $ 11.20
1-800-741-7787 | www.penzeys.com
17
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning. Handmixed from: salt, paprika, mustard, ancho, celery, black and
red pepper, dill, caraway, allspice, ginger, cardamom, thyme,
bay, mace, cinnamon, savory and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 3.19
1⁄ 2 cup glass jar (net 2.7 oz.) #21058 $ 5.29
4 oz. bag #21045 $ 4.59
Chicago Steak Seasoning
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix 1
TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #29933 $ 4.25
1⁄ 2 cup glass jar (net 3.6 oz.) #29959 $ 7.35
4 oz. bag #29946 $ 5.99
8 oz. bag #29988 $ 10.85
1 lb. bag #29917 $ 20.60
Chinese Five Spice Powder
As America redefines its diet, increasing consumption
of vegetables and starches, and cutting fats and meat
portions, it makes sense to borrow from those who
have cooked this way throughout history. Chinese stirfry is quick, easy and very versatile, combining well
with all meats and vegetables. Hand-mixed from: China
cinnamon, star anise, anise seed, ginger and cloves.
1⁄4 cup jar (net .9 oz.) #11039 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11055 $ 6.09
4 oz. bag #11042 $ 6.69
8 oz. bag #11084 $ 12.15
1 lb. bag #11013 $ 23.20
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 4.09
1⁄ 2 cup glass jar (net 3.8 oz.) #26758 $ 6.99
4 oz. bag #26745 $ 5.29
8 oz. bag #26787 $ 9.39
1 lb. bag #26716 $ 17.70
Chives
Freeze-drying allows chives to maintain a very closeto-fresh flavor and texture, and bright green color. Even
the very small amount of moisture on a salad will
rehydrate them. Give a hint of garden herb freshness to
omelets, chicken soup, baked potatoes and vegetables.
Freeze-dried and circle cut. From California.
1⁄4 cup jar (net .05 oz.) #30733 $ 1.55
1⁄ 2 cup glass jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup glass jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
Cloves
Whole cloves are a must for studding hams and
flavoring stocks and hot cider and punch. The flavor is
intense, so be sure to use sparingly. Ground cloves are
perfect for baked goods. Because cloves bring out the
flavor of beef, add a whole clove to beef stew or a tiny
pinch of ground cloves to gravy. In the West, cloves are
mainly considered a baking spice, though their
preserving qualities make them popular for pickling
and barbecuing.
Corned Beef Spices
Use to marinate beef brisket. Hand-mixed from: Brown
and yellow mustard seed, coriander, allspice, cinnamon,
dill seed, bay leaves, ginger, cloves, Tellicherry
peppercorns, star anise, juniper berries, mace, cardamom,
red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.55
1⁄ 2 cup glass jar (net 1.5 oz.) #11655 $3.89
4 oz. bag #11642 $ 3.89
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 2.59
1⁄ 2 cup glass jar (net 3.6 oz.) #42651 $ 4.19
4 oz. bag #42648 $ 2.65
Cumin
Throughout the world, cumin is second in popularity
only to black pepper. Americans use it mostly for chili,
but cumin is a must in Indian, Mexican & Asian
cooking. Salsa and tacos are heavily seasoned with
cumin. Our ground cumin is the best you'll ever see.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 2.49
1⁄ 2 cup glass jar (net 2.1 oz.) #52759 $ 3.99
4 oz. bag #52746 $ 3.55
8 oz. bag #52788 $ 6.09
1 lb. bag #52717 $ 11.20
Whole Madagascar Cloves
1⁄4 cup jar (net .5 oz.) #52133 $ 2.65
1⁄ 2 cup glass jar (net 1.5 oz.) #52159 $ 4.25
4 oz. bag #52146 $ 5.45
8 oz. bag #52188 $ 9.85
1 lb. bag #52117 $ 18.70
Ground 40 Mesh Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #42730 $2.79
1⁄ 2 cup glass jar (net 2.2 oz.) #42756 $ 4.55
4 oz. bag #42743 $ 4.45
8 oz. bag #42785 $ 7.89
1 lb. bag #42714 $ 14.80
Whole Ceylon Cloves
1⁄4 cup jar (net .7 oz.) #52238 $ 2.75
1⁄ 2 cup glass jar (net 1.5 oz.) #52254 $ 4.49
4 oz. bag #52241 $ 6.05
8 oz. bag #52283 $ 11.05
1 lb. bag #52212 $ 21.10
Ground Madagascar & Ceylon Cloves
1⁄4 cup jar (net 1.2 oz.) #42235 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #42251 $ 5.69
1 cup (net 4.4 oz.) #42277 $ 10.69
2 cup (net 8.8 oz.) #42222 $ 20.99
Coriander
Dill Seed
Perfect for pickling. From India
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz.) #52854 $ 3.35
4 oz. bag #52841 $ 2.65
The seed of the same plant that gives us cilantro,
coriander has a light, lemony flavor that combines
especially well with ginger. Use to season foods that
cook for longer than an hour, such as roasts, or items
that are cooked for a shorter time but at a higher
temperature, such as pan-fried, broiled or grilled
meats.
Dill Weed
Whole Canadian Coriander Seed
1⁄4 cup jar (net .3 oz.) #30933 $ 1.69
1⁄ 2 cup glass jar (net .8 oz.) #30959 $ 3.65
1 oz. bag #30962 $ 2.79
4 oz. bag #30946 $ 6.49
8 oz. bag #30988 $ 11.95
Ground, 40-mesh, Canadian Coriander Seed
English Prime Rib Rub
1⁄4 cup jar (net .5 oz.) #52533 $ 2.05
1⁄ 2 cup glass jar (net 1.2 oz.) #52559 $ 3.09
4 oz. bag #52546 $ 2.75
8 oz. bag #52588 $ 4.45
1 lb. bag #52517 $ 7.90
1⁄4 cup jar (net .7 oz.) #42530 $ 2.45
1⁄ 2 cup glass jar (net 2.0 oz.) #42556 $ 3.89
4 oz. bag #42543 $ 3.55
8 oz. bag #42585 $ 6.09
1 lb. bag #42514 $ 11.20
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef, for hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use ¹/4 tsp.
per drink in place of celery salt. An absolute must for
tomato juice. Hand-mixed from: salt, celery seed, sugar,
black pepper, onion, garlic, arrowroot.
1⁄4 cup jar (net 1.4 oz.) #21337 $ 3.39
1⁄ 2 cup glass jar (net 3.1 oz.) #21353 $ 5.69
4 oz. bag #21340 $ 4.59
8 oz. bag #21382 $ 7.99
1 lb. bag #21311 $ 14.90
18
Penzeys spices | WINTER
Cocoa Powder
Natural High Fat Cocoa Powder
We carry two types of the highest quality cocoa that are almost twice as rich as the
grocery store varieties: Natural High Fat Cocoa is strong, dark and bittersweet–perfect for
all baking; Dutch High Fat Cocoa is processed to temper the natural acidity of the cocoa
bean, yielding a slightly less strong, but smooth and rich cocoa. American cooks tend to
prefer the Natural High Fat Cocoa for all uses, and we agree. Cocoa can easily replace
unsweetened baking chocolate. Use 3 TB. cocoa powder to replace a one-ounce square of
unsweetened baking chocolate.
Hot Chocolate Mix
Strong, dark chocolate flavor—our top choice. The
best cocoa for bringing life to your brownies, cakes
and cookies. High fat cocoa is the richest grade of
cocoa available in the world today. Perfect for all
your baking needs.
1⁄ 4 cup jar (net 1.0 oz.) #42330 $ 2.25
1⁄ 2 cup glass jar (net 2.1 oz.) #42356 $ 3.49
4 oz. bag #42343 $ 2.65
8 oz. bag #42385 $ 4.25
1 lb. bag #42314 $ 7.50
Dutch Process High Fat Cocoa Powder
Rich, smooth flavor. Just mix 1 rounded tablespoon Penzeys Hot Chocolate Mix
into each cup of milk. Stir well, simmer gently. And try our Hot Chocolate Mix in
your coffee for a rich Cafe Mocha. Just mix ²/3 cup coffee with ¹/3 cup milk and
Penzeys Hot Chocolate Mix to taste-we use 1 generous teaspoon. Hand mixed
from: sugar, natural high fat cocoa, Ceylon cinnamon, real vanilla beans.
1⁄ 2 cup glass jar (net 3.8 oz.) #15653 $ 2.75
2 cup glass jar (net 13.4 oz.) #15624 $ 6.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.40
Processed with alkali. “Dutched” cocoa is processed
for a milder, smoother flavor. High fat cocoa is the
richest grade of cocoa available in the world today.
Perfect for all your baking needs.
1⁄ 4 cup jar (net .9 oz.) #42435 $ 2.35
1⁄ 2 cup glass jar (net 2.1 oz.) #42451 $ 3.65
4 oz. bag #42448 $ 2.95
8 oz. bag #42480 $ 4.85
1 lb. bag #42419 $ 8.70
Hot Chocolate Mix with
a Hint of Mint
Our rich, delicious Hot Chocolate With a Hint of
Mint is a great remedy for the little troubles of life.
Or the perfect way to treat yourself. Just mix a
tablespoon in each cup of milk, get it steamy hot,
and enjoy the cool warmth of hot chocolate, with
just a hint of mint. Hand mixed from: sugar, natural
high fat cocoa, Ceylon cinnamon, vanilla, peppermint
oil.
1⁄ 2 cup glass jar (net 3.8 oz.) #15758 $ 3.15
2 cup glass jar (net 13.4 oz.) #15729 $ 7.89
1 lb. stand up bag (net 16.0 oz.) #15716 $ 8.10
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .3 oz.) #31035 $ 1.95
1⁄ 2 cup glass jar (net .8 oz.) #31051 $ 4.35
4 oz. bag #31048 $ 9.99
Fajita Seasoning
A tasty, Mexican-style marinade for tacos or fajitas. Mix
1 TB. with ¹/4 cup oil and 1 TB. lime juice or vinegar. Add
thin strips of beef or chicken and let marinate for at
least an hour in the refrigerator. Grill or pan fry over
high heat—add slices of bell peppers and onion to the
pan if desired for the last 2 minutes of cooking time.
Fajita salads are a family favorite—purchase fresh, premade taco salad shells, then fill with layers of grilled
chicken or beef fajita strips and your favorite fixings,
from lettuce to guacamole. Hand-mixed from: salt, black
pepper, paprika, Turkish oregano, cayenne pepper, garlic,
celery, Mexican oregano, basil, nutmeg, cumin, marjoram,
thyme and rosemary.
1⁄4 cup jar (net 1.2 oz.) #21432 $ 3.29
1⁄ 2 cup glass jar (net 2.7 oz.) #21458 $ 5.49
4 oz. bag #21445 $ 4.89
8 oz. bag #21487 $ 8.69
1 lb. bag #21416 $ 16.30
See spice Index on page 61
Fennel
Fennel seeds have been grown for cooking
since at least the time of the Romans. In Italy, the seed
is used whole to spice sausages, and ground for
tomato sauces of all kinds (especially pizza sauce).
Whole Indian Fennel Seeds
1⁄4 cup jar (net .9 oz.) #54032 $ 2.09
1⁄ 2 cup glass jar (net 1.9 oz.) #54058 $ 3.19
4 oz. bag #54045 $ 2.45
8 oz. bag #54087 $ 3.85
1 lb. bag #54016 $ 6.70
Ground Indian Fennel Seeds
1⁄4 cup jar (net .8 oz.) #44039 $ 2.45
1⁄ 2 cup glass jar (net 1.9 oz.) #44055 $ 3.85
4 oz. bag #44042 $ 3.55
8 oz. bag #44084 $ 6.09
1 lb. bag #44013 $ 11.20
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 2.79
1⁄ 2 cup glass jar (net 2.9 oz.) #44150 $ 4.55
4 oz. bag #44147 $ 3.55
Fines Herbes
A light, sweet blend great for baked chicken or fish,
soup, salads and sautéed vegetables. Hand-mixed from:
chervil, minced parsley flakes, chopped chives and French
tarragon.
1⁄ 4 cup jar (net .2 oz.) #13033 $ 1.95
1⁄ 2 cup glass jar (net .4 oz.) #13059 $ 3.79
4 oz. bag #13046 $ 11.29
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and sauté in a hot
pan coated with vegetable oil spray or olive oil. If you
like lemon pepper, be sure to give this blend a try.
Hand-mixed from: Tellicherry black pepper, lemon peel,
orange peel, citric acid, garlic and onion.
1⁄4 cup jar (net 1.3 oz.) #13138 $ 3.65
1⁄ 2 cup glass jar (net 2.6 oz.) #13154 $ 6.09
4 oz. bag #13141 $ 5.99
8 oz. bag #13183 $ 10.85
1 lb. bag #13112 $ 20.60
1-800-741-7787 | www.penzeys.com
19
Balti Seasoning
Cooking With Curry
Many people who eat curry for the first time
in an Indian restaurant are a bit overwhelmed
by trying a dish that is new to them but spiced
for a person who already knows and loves the
flavor of Indian food. The key to learning to
love Indian food yourself is to start at home by
adding small amounts of curry powder to foods
you already know and like. Sprinkle on chicken
or chops before cooking, scramble a bit with
eggs, sauté with vegetables. Soon the whole
family will love the flavors, and you can move
on to authentic, but not too spicy, dishes like
Balti, Tandoori, Saté and Rogan Josh. Finding
new, quick ways to prepare the same food for
the family dinner isn’t always easy, and Indian
cooking is some of the most delicious in the
world. Give it a try...
Not All Curries Are Hot
Contrary to popular belief, Indian food isn’t
all hot. The wonders of spicing are nowhere
more apparent than in India, where strongerflavored meats, such as lamb, are turned into
the most delicious dishes imaginable through
spicing and slow cooking. Tandoori, Maharajah
and Sweet Curry are rich and flavorful without
being hot. Hot Curry and Vindaloo are hot and
spicy. Garam Masala, Rogan Josh, Saté and
Balti are somewhere in between. Just starting
out? Try Sweet Curry, Rogan Josh, Tandoori,
Balti and Saté Seasoning.
Baltistan is an ancient region of northernmost Pakistan
with influences from Persia, Tibet and China. Balti
meals are rich stews cooked in a karahi (small wok),
and would be eaten with naan and other Indian
breads. The deliciously spicy but not too hot flavor of
Balti makes it a great choice for chicken, pork or beef.
Hand-mixed from: coriander, garlic, ginger, cumin,
dundicut chilies, Ceylon cinnamon, brown mustard seeds,
cardamom, clove, fennel, fenugreek, charnushka, ajwain,
star anise, black cardamom, cilantro, anise seed and bay
leaf.
1⁄ 4 cup jar (net 1.0 oz.) #12331 $ 3.89
1⁄ 2 cup glass jar (net 2.7 oz.) #12357 $ 6.69
4 oz. bag #12344 $ 6.69
8 oz. bag #12386 $ 12.15
1 lb. bag #12315 $ 23.20
Hot Curry Powder
Same great flavor as Sweet Curry Powder, with more
hot red pepper and ginger. Commonly used by
Chinese restaurants, also known as “Madras Curry
Powder.” For grilled steaks, pork chops or chicken
wings, rub on ¹/2 - 1 tsp. per pound, along with salt as
desired. For spicy chicken noodle or eggdrop soup, add
1 tsp. per 2 quart pot. Hand-mixed from: turmeric, red
pepper, coriander, ginger, cumin, fenugreek, white
pepper, cinnamon, fennel, nutmeg, cardamom, cloves,
black pepper.
1⁄ 4 cup jar (net 1.0 oz.) #12236 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #12252 $ 5.95
4 oz. bag #12249 $ 6.69
8 oz. bag #12281 $ 12.15
1 lb. bag #12210 $ 23.20
Garam Masala
Garam Masala, a blend of savory Indian spices, is one of
the few spice mixes actually used in India. It has no
turmeric, so it isn’t yellow, and is often added to hot or
mild curry powder. The formula for Garam Masala was
brought into the store by a Punjabi man who had
moved to the U.S. It was his mother's recipe; in
exchange for blending the spices for him, he gave it to
us. His mother was proud to hear that her blend was a
hit in America. Hand-mixed from: coriander, black
pepper, cardamom, cinnamon, kalonji, caraway, cloves,
ginger, nutmeg.
1⁄ 4 cup jar (net .9 oz.) #12436 $ 3.89
1⁄ 2 cup glass jar (net 2.1 oz.) #12452 $ 6.69
4 oz. bag #12449 $ 8.45
8 oz. bag #12481 $ 15.69
1 lb. bag #12410 $ 30.30
Maharajah Style Curry Powder
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Kashmir saffron
in every 100 lbs. of curry powder. Add glorious color
and flavor to chicken and seafood curry. For rice, saute
¹/2 tsp. in 1 TB. butter for 2 min., add 1 cup rice, 2 cups
water and dash of salt. Bring to boil, cover, reduce heat,
simmer for 18 minutes. Hand-mixed from: turmeric,
coriander, cumin, cardamom, fenugreek, ginger, nutmeg,
fennel, cinnamon, white pepper, black pepper, cloves, red
pepper and saffron.
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 7.49
1⁄ 2 cup glass jar (net 2.3 oz.) #12652 $ 14.39
winter
20 Penzeys spices | december
1 cup glass jar (net 4.5 oz.) #12681 $ 23.59
2 cup glass jar (net 9.1 oz.) #12623 $ 43.99
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and ¹/2 cup yogurt. Cook
1-2 hrs. over low heat till lamb is tender and sauce
thick. Hand-mixed from: paprika, garlic, ginger, cumin,
coriander, pepper, cayenne, cinnamon, cardamom,
cloves, saffron.
1⁄ 4 cup jar (net 1.0 oz.) #12731 $ 3.75
1⁄ 2 cup glass jar (net 2.5 oz.) #12757 $ 6.39
4 oz. bag #12744 $ 6.69
8 oz. bag #12786 $ 12.15
1 lb. bag #12715 $23.20
Saté Seasoning
Of all the regional dishes of Indonesia, saté is probably
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is the
meat of choice for skewers in Indonesia, but chicken
and beef are equally popular here in the US. Saté
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). Saté Seasoning is great for light
meals such as boneless/skinless chicken and fish fillets.
Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from:
salt, brown sugar, garlic, white onion, coriander, shallots,
ginger, turmeric, paprika, Ancho pepper, galangal,
cayenne, lemon grass.
1⁄ 4 cup jar (net 1.2 oz.) #21232 $ 3.69
1⁄ 2 cup glass jar (net 2.4 oz.) #21258 $ 6.25
4 oz. bag #21245 $ 6.69
8 oz. bag #21287 $ 12.15
1 lb. bag #21216 $ 23.20
Tandoori Seasoning
Clay ovens known as tandoors and the flavorful food
they produce have become popular the world over.
The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and
baked in the tandoor. You might not have a clay oven
in the kitchen, but Tandoori Seasoning tastes great
anyway. Try it on baked, broiled or grilled chicken
kabobs, and sautéed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger,
cardamom and saffron.
1⁄ 4 cup jar (net .8 oz.) #12131 $ 3.99
1⁄ 2 cup glass jar (net 2.2 oz.) #12157 $ 6.99
Catherine Clark
“When I was a child I liked to
climb up on the countertop to open
the spice cabinet,” says Catherine
Clark of Alexandria, Virginia. “I
smelled each spice, rubbed them between my fingers.
“I did not try cooking curries until
this year. I was pleased to find that
the Penzeys store carried curry spices
already mixed. I began comparing
recipes for pork vindaloo, which
comes from the Goa region of India,
then experimenting with my own.
“A key ingredient in Goan vindaloo is a local vinegar made from
feni, a liquor made from the fruit of
cashew trees. It’s not readily available
outside Goa, but other cooks suggested that malt or cider vinegar might
be substituted to provide the right
tang with an underlying sweetness.
One of the things I love about this
recipe is that it reminds me a little of
the mustard-based pork barbecue I
grew up eating in South Carolina!
“When I bring this to lunch for
work, everyone asks about it. It’s a
good thing that the recipe can be
easily increased to share with
friends.”
Curried Pork with Vindaloo
Catherine writes, “I recently visited the Falls Church, Virginia, store to stock up on vindaloo, and decided to
write in to share my vindaloo recipe. I’ve worked it out on a per-pound system, so people can easily adjust the
recipe.”
1 lb. boneless pork tenderloin cut into 1⁄2” to the paste, which flavors the oil. Add the meat,
stirring to cover it with the paste and searing it for
1” cubes
about 2 minutes. Add the coconut milk and garlic
2-3 TB. VINDALOO SEASONING (remember:
(if using dried MINCED GARLIC) and stir to deglaze
per pound of meat; if you double it start
the pot. Reduce the heat to a low simmer and stir
with the smaller measurements)
occasionally until the meat is cooked and tender,
1
⁄4 Cup malt or cider vinegar
about 7-10 minutes. Serve over jasmine or brown
1 tsp. KOSHER FLAKE SALT
rice.
2 TB. canola oil or ghee (clarified butter)
1 onion, chopped (increase only as desired) Because the VINDALOO SEASONING is hot, people
may adjust the quantity as desired. A little cayenne
4 cloves fresh garlic, minced (increase only
or minced chili may also be added if desired. This
as desired) or 1 tsp. MINCED GARLIC
dish reheats well in a microwave, so it can make a
2⁄3 Cup unsweetened coconut milk (a “light”
nice leftover lunch at work, too!
one with less fat works)
Mix together the VINDALOO, malt vinegar and salt
into a paste and set aside.
In a large pot, heat the oil or ghee over mediumhigh heat. Add the onions and garlic (if using
fresh garlic) and lightly brown. Add the VINDALOO
paste and stir for about 3-5 minutes. A lot of the
vinegar will evaporate, thickening and stiffening
Prep. time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 3/4 cup (176g);
Calories 300; Calories from fat 180; Total fat 20g; Cholesterol 60mg;
Sodium 340mg; Carbohydrate 9g; Dietary Fiber 2g.
4 oz. bag #12144 $ 8.45
8 oz. bag #12186 $ 15.69
1 lb. bag #12115 $ 30.30
Sweet Curry Powder
The perfect first curry powder. Great flavor, little heat, nice for
simple chicken curry. For baked chicken or fish, use ¹/2 tsp. per lb.
for rich (not too spicy) flavor. Add 1 tsp. to a pot of chicken soup for
flavor and color. For a curried pasta or green salad dressing, saute
1-2 tsp. in 2 TB. olive oil for 3 minutes over low heat, blend into 1
cup yogurt or ¹/2 cup vinegar and oil. Hand-mixed from: turmeric,
coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white
& black pepper, cardamom, cloves, cayenne.
1⁄ 4 cup jar (net 1.0 oz.) #12036 $ 3.39
1⁄2 cup glass jar (net 2.2 oz.) #12052 $ 5.59
4 oz. bag #12049 $ 5.99
8 oz. bag #12081 $ 10.85
See spice Index on page 61
1 lb. bag #12010 $ 20.60
Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state
nestled in the middle of the Malabar Coast of India.
Though control of Goa was returned to India in 1961,
the four and a half centuries of Portuguese rule left
many lasting impressions. Pork Vindaloo is a favorite
dish of the Catholics, who make up a third of the
population of Goa. The Muslims and Hindus of India
prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5
TB. water, set aside. Heat 2 TB oil, brown 1¹/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put
browned pork back into pot, add Vindaloo paste, 1 cup
water, 6 TB. vinegar and 1 tsp. salt, cook 30 min. Add
4-6 cups cubed potatoes, cook till tender (45 min. or
so). For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne
pepper. Hand-mixed from: coriander, garlic, cumin,
ginger, cinnamon, crushed brown mustard, cayenne,
jalapeño pepper, cardamom, turmeric, black pepper,
cloves.
1-800-741-7787 | www.penzeys.com 21
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 3.49
4 / S Special Seasoned Sea Salt
Pure Extracts
Penzeys sells only pure extracts; no additives are used. Only the finest vanilla beans,
oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical,
easy and nice for quickly adding flavor to baked goods, sauces and frosting. To make a
simple syrup to glaze cakes, breads and muffins: boil 1⁄2 cup water, 1⁄4 cup sugar and 1 tsp.
of PURE VANILLA, ORANGE, ALMOND or LEMON EXTRACT for 2 minutes, then let
cool. Brush on finished bakery as a glaze, or use between cake layers before frosting.
Pure Almond Extract
38% alcohol. Pure, strong, fragrant almond flavor.
Use in small amounts (usually ¹/2 tsp. per batch) to
flavor cookies, bars, bread and crackers or add a
drop to sweeten waffles. Also traditional for Middle
Eastern meat stews, Indian sweet rice pudding and
mild curry. Excellent with fruit for pie or muffins.
4 fluid ounce bottle #93158 $ 7.35
8 fluid ounce bottle #93187 $ 13.39
16 fluid ounce bottle #93116 $ 24.19
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor, perfect for
baked goodies, especially cheesecakes, where it is
often used with lemon zest. Add a dash to fish,
pork and poultry marinades. Also nice in sherbet,
added to fresh fruit, for glazes and frostings, and
great for candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
4 fluid ounce bottle #93253 $ 7.35
8 fluid ounce bottle #93282 $ 13.39
16 fluid ounce bottle #93211 $24.19
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
4 fluid ounce bottle #93358 $ 7.35
8 fluid ounce bottle #93387 $ 13.39
16 fluid ounce bottle #93316 $ 24.19
Vanilla extract
on page 50.
Pronounced “four, S” our Special Seasoned Sea Salt
gives a great burst of flavor wherever salt is called for.
Like other seasoned salts, 4/S is great for steaks,
burgers and chops, but since we have made the flavor
lighter and brighter than your old seasoned salt, 4/S is
also outstanding for chicken, fish, veggies, salads and
popcorn as well. Give it a try, and we think you’ll agree
4/S = 100% delicious. Hand-mixed from: Coarse Sea Salt,
Sugar, Special Extra Bold Black Pepper, Paprika, Onion,
Turmeric, Garlic, Spice Extractives (including oleoresin of
paprika, black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29159 $ 2.65
1 cup glass jar (net 8.0 oz.) #29188 $ 4.25
4 / S Special Seasoned Sea Salt
This smoky version of our 4/S gives a delicious smoky
burst of flavor wherever salt is called for. Like other
seasoned salts, Smoky 4/S is great for steaks, burgers,
chops, chicken, fish, veggies, popcorn and more.
Hand-mixed from: Coarse Sea Salt, Smoked Paprika,
Sugar, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29454 $ 2.95
1 cup glass jar (net 8.0 oz.) #29483 $ 4.59
4 / S Special Seasoned Sea Salt
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29359 $ 2.95
1 cup glass jar (net 8.0 oz.) #29388 $ 4.59
Fox Point Seasoning
One of our very best blends, so good on all the foods
we are supposed to be eating more of, from fish to
vegetables. Bursting with the rich flavor of shallots and
chives. Use 1 tsp. per pound to season baked chicken
and scrambled eggs. For tasty dip use 2 tsp. of Fox
Point in 1 cup sour cream or yogurt. The dip makes an
outstanding topping for baked potatoes too, or make a
quick chicken or tuna salad by mixing 3 cups of cooked
chicken or tuna chunks with 1 cup of Fox Point dip.
Because we do not use any anti-caking agents in this
(or any other) blend, it tends to clump somewhat. To
keep it free-flowing, store in the refrigerator. Handmixed from: salt, freeze-dried shallots, chives, garlic,
onion, green peppercorns.
1⁄ 2 cup glass jar (net 1.7 oz.) #21553 $ 7.19
1 cup glass jar (net 3.2 oz.) #21582 $ 14.09
2 cup glass jar (net 6.4 oz.) #21524 $ 26.29
4 cup glass jar (net 12.8 oz.) #21579 $ 52.55
22
Penzeys spices | WINTER
French Four Spice
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and
cloves.
1⁄ 4 cup jar (net 1.0 oz.) #13233 $ 3.59
1⁄ 2 cup glass jar (net 2.4 oz.) #13259 $ 5.99
4 oz. bag #13246 $ 6.25
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Thai Galangal Root
1⁄ 4 cup jar (net .8 oz.) #44239 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
Galena Street Rib and Chicken Rub
A mouth-watering traditional Southern-style seasoning
with hints of sage, nutmeg, and cayenne red pepper.
For pork ribs, rub on seasoning, 1-2 tsp. per pound.
Add a little more halfway through cooking. For chicken
use a bit less. For tasty barbecue sauce, mix 1 TB. in 1
cup tomato sauce or even ketchup. Really good for
grilled or broiled turkey wings—cut wings into
sections (we call them riblets) and sprinkle the Galena
Street on heavily before cooking. Hand-mixed from:
flake salt, sugar, black pepper, paprika, nutmeg, sage, and
cayenne red pepper.
1⁄4 cup jar (net 1.4 oz.) #21632 $ 3.39
1⁄2 cup glass jar (net 3.2 oz.) #21658 $ 5.59
4 oz. bag #21645 $ 4.25
8 oz. bag #21687 $ 7.35
1 lb. bag #21616 $ 13.60
Garlic
It is very easy to use granulated garlic, just
sprinkle on meat, fish, poultry, or vegetables. Use
about ¹/2 tsp. per lb. To rehydrate: use ¹/2 tsp.
granulated garlic in 1 tsp. water to equal 2 fresh
cloves of garlic. For minced garlic, use ¹/4 tsp. in
1 tsp. water to equal 1 fresh clove of garlic.
Rehydrate garlic before adding to tart foods like
tomatoes (their acidic nature will stop the garlic
from developing to its full strength).
Granulated Garlic Powder
1⁄4 cup jar (net 1.3 oz.) #44439 $ 2.69
1⁄2 cup glass jar (net 2.9 oz.) #44455 $ 4.35
4 oz. bag #44442 $ 3.29
8 oz. bag #44484 $ 5.59
1 lb. bag #44413 $ 10.20
Minced Garlic
1⁄4 cup jar (net 1.2 oz.) #44534 $ 2.79
1⁄2 cup glass jar (net 2.6 oz.) #44550 $ 4.55
4 oz. bag #44547 $ 3.55
8 oz. bag #44589 $ 6.09
1 lb. bag #44518 $ 11.20
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking; it is a
must for the holidays—from gingerbread
to pumpkin pie to fruit cakes, and it is
also increasingly used to flavor a variety
of other dishes. Ginger is essential for
Asian and Indian dishes where it is used
in many ways—from Indian curries, to
Japanese marinades, to Chinese stir-fry.
A pinch of ginger is a nice boost to
the flavor of salt-free dishes, and also
a flavorful addition to chicken soup,
sauteed vegetables, and roast chicken
or pork. For flavorful grilled steak,
rub ginger, garlic and black or white
pepper on meat, marinate a few hours
before cooking.
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it just to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into ¹/4" dices, then
preserved using the oldfashioned sugar cure method,
which gives a spicy sweet
flavor to the ginger.
Virtually fiber-free,
crystallized ginger is
perfect for baking and
candy-making.
Because the ginger
retains its warmth and
bite, even with the sugar
coating, it is excellent for
teriyaki, tuna or chicken
salad, plus sweet and sour
marinades.
1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 3.59
1⁄ 2 cup glass jar (net 3.1 oz.) #58856 $ 6.15
4 oz. bag #58843 $ 5.45
8 oz. bag #58885 $ 9.85
1 lb. bag #58814 $ 18.70
Sliced China Ginger Root
Dried sliced ginger root pieces stay fresh and
flavorful indefinitely, so they will be ready when
you are. Add a slice to stock for
chicken soup, Indian curries
and Asian dishes. The flavor
is strong and vibrant - if a
full slice is too much,
smaller pieces can be
broken off by hand.
4 oz. bag #54645 $ 3.39
8 oz. bag #54687 $ 5.75
1 lb. bag #54616 $ 10.50
See spice Index on page 61
Gingersnap
s Cookies
See www.penz
eys.com for th
is recipe.
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 2.65
1⁄ 2 cup glass jar (net 1.9 oz.) #44655 $ 4.25
4 oz. bag #44642 $ 4.45
8 oz. bag #44684 $ 7.89
1 lb. bag #44613 $ 14.80
Cracked China Ginger
Cracked ginger is traditionally used for pickling
and canning recipes, but is most popular now for
marinades, sauces and stock making. Add
1 tsp. to chicken stock or make
flavorful Japanese-style
marinade with 1 tsp. cracked
ginger, 2 fresh garlic cloves
(smashed), ¹/2 cup soy
sauce and ¹/4 cup
chopped pineapple. Add
¹/4 tsp. white pepper if
desired. Use to marinate
1 lb. shrimp or cubed
chicken or pork for stir-fry
with mixed vegetables.
1⁄ 4 cup jar (net .9 oz.) #44734 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #44750 $ 4.09
4 oz. bag #44747 $ 4.45
8 oz. bag #44789 $ 7.89
1 lb. bag #44718 $ 14.80
1-800-741-7787 | www.penzeys.com
23
Greek Seasoning
E
G
A
C
D
B
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The ‘A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The ‘B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The ‘C’,
‘D’, and ‘E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The ‘G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
A. 4 fl. oz. (1⁄ 2 cup) 1³⁄ 4" diameter x 4¹⁄ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $ 1.25
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.25
C. 8 fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.69
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.79
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.39
G. 8 fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.69
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse flake salt,
granulated garlic, and minced parsley.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.09
1⁄ 2 cup glass jar (net 3.3 oz.) #21858 $ 4.99
4 oz. bag #21845 $ 3.49
8 oz. bag #21887 $ 5.95
1 lb. bag #21816 $ 10.80
24
Penzeys spices | WINTER
A traditional blend of lemon, garlic and oregano. To
make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 min. Add ¹/4 cup olive oil,
¹/4 cup salad oil, ¹/3 cup red wine vinegar (or ¹/4 cup
balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if
desired. Use to dress vegetable salads, tomatoes and
red onion with feta cheese and olives, chicken and
pasta salads, or a plain lettuce salad. For gyros, mix 1
TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Great on grilled, baked or
fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt,  Turkish oregano, garlic, lemon, black
pepper, marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.15
1⁄ 2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about ¹/2 tsp. per quart.
1⁄4 cup jar (net .8 oz.) #31130 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #31156 $ 4.09
4 oz. bag #31143 $ 4.45
8 oz. bag #31185 $ 7.89
1 lb. bag #31114 $ 14.80
Herbes de Provence
Herbes de Provence combines sweet French herbs and
flowery lavender with Italian herbs and fennel.
Excellent for roasting chicken or Cornish hens, beef or
pork tenderloin, rub on ¹/2 -1 tsp. per pound. Handmixed from: Rosemary, cracked fennel, thyme, savory,
basil, French tarragon, dill weed, Turkish oregano,
lavender, chervil and marjoram.
1⁄4 cup jar (net .4 oz.) #13338 $ 2.39
1⁄ 2 cup glass jar (net .8 oz.) #13354 $ 4.85
1 oz. bag #13367 $ 4.75
4 oz. bag #13341 $ 11.29
8 oz. bag #13383 $ 21.45
Horseradish Dip
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend
with ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of
vinegar. Hand-mixed from: ground horseradish, salt, dextrose,
onion powder, lemon peel, dill weed, black pepper, chives.
1⁄4 cup jar (net .8 oz.) #22039 $ 3.25
1⁄ 2 cup glass jar (net 2.0 oz.) #22055 $5.35
4 oz. bag #22042 $ 5.99
8 oz. bag #22084 $ 10.85
1 lb. bag #22013 $ 20.60
Horseradish Powder
Mix 1¹/2 parts water with 1 part horseradish. Serve with
prime rib, roast beef, baked potatoes. Mix into tomato
sauce with lemon for seafood cocktail sauce.
1⁄4 cup jar (net .7 oz.) #44934 $ 2.59
1⁄ 2 cup glass jar (net 2.0 oz.) #44950 $ 4.19
4 oz. bag #44947 $ 4.15
8 oz. bag #44989 $ 7.29
1 lb. bag #44918 $ 13.60
Italian Herb Mix
One of the best flavor combinations around. All the
sweet, flavorful herbs used in Italy—perfect for pizza
and spaghetti sauce. Try Italian Herb on oven roasted
potatoes—crumble on 1 tsp. Italian Herb per pound
with a bit of olive oil, garlic, and salt. Roast at 350° for
an hour, tossing every 15 min. Italian salad dressing:
mix 2 tsp. with ¹/3 cup vinegar and ¹/2 - 2/3 cup oil. Add
garlic, pepper, salt, and sugar to taste. Hand-mixed
from: oregano, basil, marjoram, thyme, rosemary.
1⁄4 cup jar (net .3 oz.) #13433 $ 1.95
1⁄ 2 cup glass jar (net .7 oz.) #13459 $ 3.99
1 oz. bag #13462 $ 3.39
4 oz. bag #13446 $ 7.89
8 oz. bag #13488 $ 14.69
Italian Sausage Seasoning
Spicy, not hot. Great for meatball sandwiches. For Hot
Italians: add ¹/4 - ¹/2 tsp. crushed red pepper and 1 tsp.
red wine vinegar per lb. Hand-mixed from: salt, cracked/
ground fennel, black pepper, sugar.
1⁄4 cup jar (net 1.6 oz.) #28231 $ 2.95
1⁄ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.69
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.69
1 lb. bag #28215 $ 8.30
Jerk Chicken & Fish Seasoning
Delicious Jamaican style BBQ blend for chicken and
seafood. Use 1 TB. per lb with 2 TB. water. Let stand 5 min.
Add the juice of half a lemon and salt to taste. Rub on, grill
over medium heat. Slightly hot; for authentic Jamaican
taste add more hot pepper. Hand-mixed from: ginger, brown
sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme,
nutmeg, black pepper, cumin, red pepper, jalapeño.
1⁄4 cup jar (net 1.1 oz.) #13633 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #13659 $ 5.99
4 oz. bag #13646 $ 5.99
8 oz. bag #13688 $ 10.85
1 lb. bag #13617 $ 20.60
Jerk Pork Seasoning
Jamaican style BBQ blend, great for pork chops or
tenderloin on the grill. Hand-mixed from: paprika,
allspice, ginger, red pepper, sugar, nutmeg, black pepper,
garlic, thyme, lemon grass, cinnamon, anise, cloves, mace.
1⁄4 cup jar (net 1.0 oz.) #13538 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #13554 $ 5.99
4 oz. bag #13541 $ 5.99
8 oz. bag #13583 $ 10.85
1 lb. bag #13512 $ 20.60
Juniper Berries
Use to reduce the wild flavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
1⁄ 4 cup jar (net .6 oz.) #54937 $ 2.19
1⁄ 2 cup glass jar (net 1.3 oz.) #54953 $ 3.35
4 oz. bag #54940 $ 3.39
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1⁄ 4 cup jar (net .8 oz.) #55039 $ 3.15
1⁄ 2 cup glass jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
Mural of Flavor
Mural of Flavor blends over a dozen spices and herbs,
creating a wall (hence mural) of flavor so delicious, there’s no
need to add salt. Inspired by the rich and mouth-watering
flavors of the western Mediterranean, Mural of Flavor is
wonderfully versatile. Try it on chicken, fish, pork and beef.
Add it to soups, rice and potatoes. Shake it over sliced
tomatoes, corn, popcorn and scrambled eggs. Hand mixed
from spices, shallots, onion, garlic, lemon peel, citric acid, chives,
orange peel.
1⁄4 cup jar (net 0.5 oz.) #14030 $ 3.65
1⁄2 cup glass jar (net 1.3 oz.) #14056 $ 6.59
1 cup glass jar (net 2.5 oz.) #14085 $ 11.75
2 cup glass jar (net 5.0 oz.) #14027 $ 21.99
Krakow Nights (Polish Style Seasoning)
All purpose, time tested seasoning, great for adding
rich depth of flavor to quick-cooked meals. Shake on
chops, steaks and chicken breasts. Great on pork or
beef roast;perfect with pasta. Hand-mixed from: salt,
black and white pepper, sugar, coriander, garlic, mustard,
marjoram, mace, savory.
1⁄4 cup jar (net 1.7 oz.) #28431 $ 3.85
1⁄ 2 cup glass jar (net 3.4 oz.) #28457 $ 6.59
4 oz. bag #28444 $ 4.09
8 oz. bag #28486 $ 6.99
1 lb. bag #28415 $ 12.90
Lamb Seasoning
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint, ginger.
1⁄ 4 cup jar (net .8 oz.) #13738 $ 2.89
1⁄ 2 cup glass jar (net 1.5 oz.) #13754 $ 4.59
4 oz. bag #13741 $ 5.59
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.55
1⁄ 2 cup glass jar (net .5 oz.) #31251 $ 2.95
4 oz. bag #31248 $ 4.45
Lemon Peel
Extra fancy California zest (outer peel) with strong
lemon flavor and bright yellow color. Minced lemon
peel is preferred for baked goods such as lemon poppy
seed muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1⁄3 as much as a recipe calls for.
Minced Californian Lemon Peel
1⁄4 cup glass jar (net .9 oz.) #45036 $ 2.85
1⁄ 2 cup glass jar (net 1.6 oz.) #45052 $ 5.25
1 cup glass jar (net 3.2 oz.) #45081 $ 10.19
2 cup glass jar (net 6.4 oz.) #45023 $ 20.15
Powdered Californian Lemon Peel
1⁄4 cup glass jar (net 1.0 oz.) #48437 $ 3.09
1⁄ 2 cup glass jar (net 2.0 oz.) #48453 $ 5.69
1 cup glass jar (net 4.4 oz.) #48482 $ 10.75
2 cup glass jar (net 9.0 oz.) #48424 $ 20.99
See spice Index on page 61
Mace
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
1 oz. bulk bag #55163 $ 3.09
4 oz. bag #55147 $ 7.29
Ground Grenadian Mace
1⁄ 4 cup jar (net .9 oz.) #45131 $ 3.75
1⁄ 2 cup glass jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
Whole Turkish Mahlab
1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1⁄ 2 cup glass jar (net 2.2 oz.) #55255 $ 5.25
4 oz. bag #55242 $ 5.69
Marjoram
Marjoram is one of the most popular herbs in Europe,
but it hasn’t yet gained the popularity of basil and
oregano here in America. Its flavor is a sweet, flowery
cross between oregano and basil, making it the perfect
addition to soup, stews, tomato sauces, and dishes such
as baked chicken. It’s also nice for creamy potato dishes
like scalloped potatoes and potato soup. From Egypt.
1⁄4 cup jar (net .2 oz.) #31330 $ 1.45
1⁄ 2 cup glass jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads,
tabouli and main dishes, and preferred for English style
lamb and jellies. Peppermint has a warm and spicy
mint flavor and is the traditional mint used for flavoring
candies and chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.49
4 oz. bag #31543 $ 5.69
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.49
4 oz. bag #31648 $ 5.69
Mulling Spices
To make our favorite mulled cider, mix 12 cups of apple
juice with 6 cups cranberry juice, add ¹/2 cup brown
sugar, 2 TB. butter, 2 tsp. PURE VANILLA EXTRACT, and 12 TB. MULLING SPICES. Simmer on low heat for 30-45
minutes. Your kitchen will smell great. For mulled wine,
simmer red wine gently for 20 minutes with 1 TB.
mulling spice per bottle. Hand-mixed from: cracked China
and Korintje cinnamon, Ceylon cloves, allspice, cardamom,
mace.
1⁄4 cup jar (net .8 oz.) #13938 $ 3.29
1⁄ 2 cup glass jar (net 1.7 oz.) #13954 $ 5.49
4 oz. bag #13941 $ 7.35
8 oz. bag #13983 $ 13.49
1 lb. bag #13912 $ 25.90
Mustard
When making mustard, use stainless steel, glass or ceramic
utensils and containers (aluminum gives mustard an odd
flavor). For a standard thickness, use 8 parts mustard by
volume to 7 parts liquid. Mustard is very hot when first
mixed, and then mellows with age. Refrigeration nearly
stops the mellowing process. For hot mustard, store at
room temperature for 4 weeks, then move to refrigerator
(or try 8 weeks for mild). An easy starter recipe is 1 cup
regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3
fl. oz. cool water, 1⁄2 tsp. salt and 1 TB. honey. Mix until
smooth, then pack in glass jars. For Chinese restaurant-style
mustard, mix 3 TB Oriental powder with 3 TB water. Let
stand 10 minutes for heat and flavor to develop.
Regular Canadian Mustard Powder (medium)
1⁄4 cup jar (net .9 oz.) #45236 $ 2.05
1⁄ 2 cup glass jar (net 1.9 oz.) #45252 $ 3.05
4 oz. bag #45249 $ 1.89
8 oz. bag #45281 $ 2.79
1 lb. bag #45210 $ 4.60
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .8 oz.) #45436 $ 1.99
1⁄ 2 cup glass jar (net 1.8 oz.) #45452 $ 2.99
4 oz. bag #45449 $ 1.89
8 oz. bag #45481 $ 2.79
1 lb. bag #45410 $ 4.60
Crushed Brown Canadian Mustard Seeds
1⁄4 cup jar (net .9 oz.) #45531 $ 2.09
1⁄ 2 cup glass jar (net 1.9 oz.) #45557 $ 3.09
4 oz. bag #45544 $ 1.89
8 oz. bag #45586 $ 2.79
1 lb. bag #45515 $ 4.60
1-800-741-7787 | www.penzeys.com
25
With flavor so fresh
and delicious,
Penzeys Freshly
Ground Pepper has
earned a spot right on
your kitchen table.
Penzeys Freshly Ground Pepper
A simple shake brings life to salads, sandwiches, pasta,
meat, potatoes, soup and eggs. Cut back on sodium by
keeping Penzeys Freshly Ground Pepper right at salt’s
side. Reach for the pepper first!
The pepper harvest in Sarawak on
the island of Borneo is a centuries old
event that brings families and friends
together to celebrate the culmination of
a year of growth and (with luck) good
weather. The pepper harvest takes place
at the driest time of year, in late June
through early July.
Harvesting is still done by hand just
as it has always been. Determining the
peak of ripeness of pepper is a hands-on,
visual job. All of the pepper on a vine
does not mature at the same rate and
the subtle color differences are closely
monitored. Some spikes of peppercorns
are in a better location on the vine and
receive more sunlight and nutrients,
so they can be harvested earlier. The
harvesters must be ready at all times,
as pepper can quickly mature from the
dark green berries used to produce black
pepper, to the yellow and red berries
which are then soaked for white pepper.
Creamy white pepper, the type we carry
at Penzeys, fetches the highest price
for farmers. It also presents a greater
challenge. The longer pepper is left to
ripen, the higher the potential for heavy
rains to wipe out the crop or the hot
sun to dry the pepper on the vine. It is
the extra care and risks the farmers take
that produces the rich, sweet flavor that
has made pepper the king of spices for
millennia.
26 Penzeys spices | december
winter
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.75
1⁄ 2 cup glass jar (net 2.4 oz.) #46354 $ 4.29
4 oz. bag #46341 $ 3.65
8 oz. bag #46383 $ 5.99
1 lb. bag #46312 $ 10.90
Whole Special Extra Bold®
Indian Black Peppercorns
Special Extra Bold® Indian Black Peppercorns are the
world’s best—only ten pounds out of every ton of
pepper makes the special grade. If you are new to
good pepper, you might want to stick with the regular
Tellicherry, as they are a better deal, but if you really
enjoy pepper you will appreciate the difference. Great
on everything, especially beef, chicken, chops, fish,
salads, vegetables, soups, and omelets.
1⁄4 cup jar (net 1.0 oz.) #56836 $ 2.79
1⁄2 cup glass jar (net 2.1 oz.) #56852 $ 4.59
4 oz. bag #56849 $ 4.79
8 oz. bag #56881 $ 8.55
1 lb. bag #56810 $ 16.10
White Peppercorns
White Peppercorns are regarded by many parts of the
world as the finest flavored, most preferred pepper,
rich and sophisticated. White peppercorns start out the
same as black peppercorns, but then are allowed to
ripen more fully on the vine, to produce a very large
berry with a looser outer shell. This black outer shell is
then removed in one of two traditional ways: the
Muntok peppercorns are soaked in water until the
black shell loosens, while the Sarawak peppercorns are
held under a constantly flowing stream of spring water,
yielding a whiter color, and an extra clean product.
Both white peppercorns have the traditional rich,
winey, somewhat hot flavor that is nice used in soup,
on grilled meat or poultry, in light-colored dishes or
mixed with black peppercorns for a broader range of
flavor. Many Asian dishes rely heavily on the flavor of
white pepper, and it is preferred for cooking the foods
of Southeast Asia, and Southern and Eastern Europe.
Whole Sarawak White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #56758 $ 5.09
4 oz. bag #56744 $ 5.09
8 oz. bag #56789 $ 9.15
1 lb. bag #56717 $ 17.30
Whole Muntok White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #56252 $ 4.65
4 oz. bag #56249 $ 4.15
8 oz. bag #56281 $ 7.29
1 lb. bag #56210 $ 13.60
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns can
be ground in a peppermill like black peppercorns or
crushed between your fingers. From India.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 2.85
1⁄ 2 cup glass jar (net .7 oz.) #56357 $ 5.25
1 cup glass jar (net 1.5 oz.) #56386 $ 10.19
2 cup glass jar (net 3.0 oz.) #56328 $ 19.69
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they are
called so because of their size and flavor. Called for in
almost anything, such as poultry, vegetables or fish.
1⁄ 4 cup jar (net .5 oz.) #56436 $ 4.25
1⁄ 2 cup glass jar (net 1.1 oz.) #56452 $ 8.09
1 cup glass jar (net 2.2 oz.) #56481 $ 14.45
2 cup glass jar (net 4.4 oz.) #56423 $ 24.99
Delicious dishes prepared in Linda Leavitt’s
kitchen warm the body and the spirit.
Linda Leavitt
H
er children have grown up
and left the nest, but that hasn’t
changed Linda Leavitt’s approach
to cooking. “We almost always had a
home-cooked dinner when they
were still living at home, as we do
now,” writes Linda from Salt Lake
City, Utah. “I think that preparing
food for family is an act of love and
important to the well-being of the
family, both physically and
emotionally.”
Like all cooks, Linda appreciates
a good recipe. And because she has
been collecting cookbooks since
she was a teenager, accumulating
more than 1,500 books, she has
tried her share of recipes.
Over time Linda has learned to
blend and alter spices and herbs to
her own liking. Perfect Pot Roast is
one of those go-to recipes that she
has been making for years. “I
particularly like the combination of
herbs and spices,” she says. The
recipe calls for thyme, marjoram,
bay leaf and pepper—the same
seasonings that can be found in
Linda’s Beef Stew with Dumplings
(see page 28).
Perfect Pot Roast
Linda tells us, “This is a great pot roast. The
leftovers make wonderful French dip sandwiches.”
Of course, that’s assuming there will be any
leftovers.
4-5 2
2
1
1
1
1
1
8
1
3
8
12 1
Gravy:
4
4
1⁄3 lb. beef rump or round roast
TB. vegetable oil
TB. butter
small onion, sliced
clove garlic, crushed (or 1⁄4 tsp. MINCED
GARLIC)
tsp. THYME
tsp. MARJORAM
BAY LEAF
WHOLE BLACK PEPPERCORNS
tsp. salt
Cups water mixed with 1 TB. BEEF SOUP
BASE
carrots, peeled and halved
small white onions (pearl or other small
round onions)
sprig fresh parsley (or 1 TB. PARLSEY
FLAKES)
Cups pan drippings
TB. butter (1⁄2 stick)
Cup flour
Rinse the roast and pat dry. Heat the oil and
butter in a 5-quart Dutch oven or heavy kettle
over medium heat. Add the roast and sliced
onion. Turn the roast every 5 minutes or so,
so that it browns on all sides. This should take
about 25 minutes. Add the garlic (if using fresh),
THYME, MARJORAM, BAY LEAF, PEPPERCORNS
and salt to the pan. Cook for 30 seconds. Add
the beef broth and bring to a boil. Reduce
the heat and simmer, covered, for 21⁄2 hours,
turning the meat occasionally. Add the MINCED
GARLIC (if not using fresh), carrots, small onions
and parsley. Simmer, covered, for 30 minutes
or until the vegetables and meat are tender.
Remove the meat and vegetables to a warm
platter. Keep in a warm place, loosely covered in
foil, while you make the gravy.
To make the gravy, strain the liquid from the
pan into a 4-cup measuring cup. If necessary,
add water to make 4 cups of liquid. Melt the
butter in the Dutch oven. Add the flour and
brown lightly. Add the 4 cups of liquid and
bring to a boil, stirring constantly. Reduce the
heat and simmer for 3 minutes, until nice and
thick. Taste and add salt if desired.
Prep. time: 30 minutes
Cooking time: 3 hours
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 9 oz. beef,
1/3 cup gravy (340g); Calories 350; Calories from fat 130; Total
fat 15g; Cholesterol 85mg; Sodium 660mg; Carbohydrate 11g;
Dietary Fiber 2g.
Linda’s Beef Stew with Dumplings
This rich, homey stew is just the thing to chase away the winter chill.
2 lbs. boneless beef, cut into 11⁄2-inch
cubes (stew meat)
1 TB. vegetable oil
1 tsp. THYME
1 tsp. MARJORAM
1⁄2 tsp. PENZEYS FRESHLY GROUND
PEPPER
1⁄4 tsp. GRANULATED GARLIC POWDER
1 WHOLE BAY LEAF
2 TB. PARSLEY
2-3 tsp. BEEF SOUP BASE
6 Cups water
4 medium potatoes, peeled and cut into
11⁄2-inch cubes
4 large carrots, peeled and cut into 11⁄2 inch chunks
1 onion, cut in large chunks
3 Cups water
Dumplings:
4 Cups biscuit mix*
11⁄3 Cups milk
2 TB. PARSLEY
Heat the oil in a stock pot over mediumhigh heat. Add the beef and brown on all
sides, stirring occasionally. Add the THYME,
MARJORAM, PEPPER, GARLIC, BAY LEAF,
PARSLEY, BEEF SOUP BASE and water. Bring
to a boil. Reduce heat to a simmer, cover and
cook for 2-3 hours, stirring occasionally, until
the meat is tender. Add more water if the water
level falls below 1 inch.
Add the potatoes, carrots, onion and water.
Bring to a boil. Reduce heat to a simmer, cover
and cook for 40 minutes. Make the dumplings
by combining the biscuit mix, milk and PARSLEY
in a roomy bowl. Scoop out the batter with
a tablespoon and drop in the stew. Cook,
uncovered, for 10 minutes. Cover and cook
for an additional 10 minutes. The dumplings
should look solid and not doughy and the stew
juices should be bubbling up around the sides
of the dumplings when it’s ready.
*Homemade Biscuit Mix:
6 Cups all-purpose flour
3 TB. baking powder
1 TB. salt
1 Cup shortening
Combine all of the ingredients and mix to the
consistency of fine crumbs. Store in an airtight
container for up to 1 month.
Prep. time: 30 minutes
Cooking time: about 4 hours
Serves: 6-8
Black Peppercorns
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods
have made pepper affordable enough for all to enjoy,
it is more popular than ever, outselling all other
spices, and consumption continues to rise. If you are
trying to decide which peppercorn to buy, we
suggest you start with Tellicherry Peppercorns. All of
our peppercorns have great flavor, but the Tellicherry
Peppercorn is the top grade of Indian pepper.
Malabar Indian peppercorns are regarded as having
the finest flavor of the mass-produced varieties. A
step above Malabar is Tellicherry—a larger and more
mature peppercorn, possessing a more developed
flavor.
Whole Tellicherry Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56036 $ 2.59
1⁄ 2 cup glass jar (net 2.2 oz.) #56052 $ 4.19
4 oz. bag #56049 $ 3.85
8 oz. bag #56081 $ 6.65
1 lb. bag #56010 $ 12.30
Whole Malabar Indian Black Peppercorns
Nutritional Information: Servings 8; Serving Size 1 1/2 cups
(415g); Calories 520; Calories from fat 150; Total fat 16g;
Cholesterol 40mg; Sodium 960mg; Carbohydrate 59g; Dietary
Fiber 4g.
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 2.65
1⁄ 2 cup glass jar (net 2.5 oz.) #56157 $ 4.25
4 oz. bag #56144 $ 3.55
8 oz. bag #56186 $ 6.09
1 lb. bag #56115 $ 11.20
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—from
shaker grind to coarse. To fill the peppermill and adjust the
grind, unscrew the nut on top of the mill, lift off the wood
cap, fill with peppercorns, then place the top back on. The
tighter the top is screwed on, the finer the ground pepper
will be. If the top is screwed halfway down, there will be a
large opening in the grinding mechanism, allowing big
chunks of pepper to fall through. If the top is screwed
down tightly, there will be a small opening for fine pepper.
Our salt shakers have larger holes in the top and are
designed to be used with coarse style flake salt. Fine table
salts may pour too quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 24.95
6" Peppermill (Natural Finish) #91143 $ 24.95
8" Peppermill (Dark Finish) #91459 $ 33.95
8" Peppermill (Natural Finish) #91446 $ 33.95
Salt Shakers (filled with Kosher style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 6.95
6" Salt Shaker (Natural Finish) #91167 $ 6.95
8" Salt Shaker (Dark Finish) #91475 $ 7.95
8" Salt Shaker (Natural Finish) #91462 $ 7.95
available in 2 sizes and 2 finishes
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 29.95
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 29.95
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 39.95
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 39.95
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice
spice Index
Index on
on page
page 61
61
See
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 || www.penzeys.com
www.penzeys.com 29
29
1-800-741-7787
Pepper Blends
Special Grinds
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1⁄ 4 cup jar (net 1.0 oz.) #14135 $ 2.99
1⁄ 2 cup glass jar (net 2.3 oz.) #14151 $ 4.95
4 oz. bag #14148 $ 4.59
8 oz. bag #14180 $ 7.99
1 lb. bag #14119 $ 14.90
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1⁄ 4 cup jar (net 1.0 oz.) #14430 $ 4.59
1⁄ 2 cup glass jar (net 2.1 oz.) #14456 $ 8.69
2 cup glass jar (net 7.7 oz.) #14427 $27.59
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 3.49
1⁄ 2 cup glass jar (net 2.3 oz.) #13859 $ 5.89
4 oz. bag #13846 $ 6.25
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on ¹/2 -1 tsp. per
pound, dust with a bit of flour and sauté in a small
amount of olive oil. Store in the refrigerator in the
summer months to prevent clumping. Hand-mixed
from: coarse salt, Tellicherry black pepper, shallots,
tarragon and bay leaves.
1⁄ 4 cup jar (net .6 oz.) #22734 $ 3.25
1⁄ 2 cup glass jar (net 1.6 oz.) #22750 $ 5.39
4 oz. bag #22747 $ 6.69
8 oz. bag #22789 $ 12.15
1 lb. bag #22718 $ 23.20
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For
salt-free lemon-pepper, see Sunny Spain.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 3.39
1⁄ 2 cup glass jar (net 2.8 oz.) #22550 $ 5.59
4 oz. bag #22547 $ 4.89
8 oz. bag #22589 $ 8.69
1 lb. bag #22518 $ 16.30
Ground White Pepper
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46433 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #46459 $ 4.75
4 oz. bag #46446 $ 4.45
8 oz. bag #46488 $ 7.89
1 lb. bag #46417 $ 14.80
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #46554 $ 4.79
4 oz. bag #46541 $ 4.45
8 oz. bag #46583 $ 7.89
1 lb. bag #46512 $ 14.80
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 2.45
1⁄ 2 cup glass jar (net 2.2 oz.) #45757 $ 3.85
4 oz. bag #45744 $ 3.19
8 oz. bag #45786 $ 5.39
1 lb. bag #45715 $ 9.80
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.55
1⁄ 2 cup glass jar (net 2.1 oz.) #45852 $ 4.09
4 oz. bag #45849 $ 3.85
8 oz. bag #45881 $ 6.65
1 lb. bag #45810 $ 12.30
Coarse Grind, 20/30 mesh
(popular size, not too large)
Szechuan Peppercorns
More spicy, fragrant and fresh than ever. These are not
true peppercorns, but are actually an aromatic reddish
berry with a black inner seed and peppery bite. A must
for Asian cooking. Perfect added to chicken soup.
1⁄ 4 cup jar (net .4 oz.) #56531 $ 2.35
1⁄ 2 cup glass jar (net 1.0 oz.) #56557 $ 3.69
4 oz. bag #56544 $ 5.49
8 oz. bag #56586 $ 9.95
1 lb. bag #56515 $ 18.90
30
Penzeys spices | WINTER
Szechuan Pepper Salt
The easiest way to add the great flavor of Szechuan
Peppercorns to any dish. The Peppercorns are roasted
and ground and then mixed with flake salt. Sprinkle on
duck, pork, veggies, eggs, use in soups, on salads, the
possibilities are endless. Contains salt and Szechuan
Peppercorns.
1⁄ 4 Cup jar (net 1.3 oz.) #22639 $ 3.49
1⁄ 2 Cup glass jar (net 3.0 oz.) #22655 $ 5.95
4 oz. bag #22642 $ 5.09
8 oz. bag #22684 $ 8.99
1 lb. bag #22613 $ 16.90
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.59
1⁄ 2 cup glass jar (net 2.2 oz.) #46059 $ 4.19
4 oz. bag #46046 $ 3.85
8 oz. bag #46088 $ 6.65
1 lb. bag #46017 $ 12.30
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.65
1⁄ 2 cup glass jar (net 2.3 oz.) #46259 $ 4.29
4 oz. bag #46246 $ 3.85
8 oz. bag #46288 $ 6.65
1 lb. bag #46217 $ 12.30
Jane and Homer Cox love to spend time
outdoors grilling, hiking and enjoying nature.
J
Jane Cox
ane Cox of Warrenton,
Virginia, spent much of her
childhood and college years living in
Germany, Austria and Switzerland.
“It was there I learned to
appreciate local fresh foods,” she
says. “My family would shop several
times a week at the neighborhood
bakery, butcher shop and farmers’
stands. There were no supermarkets.
“My mother, who is an excellent
cook, taught me to cook as a child
and I have always enjoyed creating
meals from scratch. I still love
buying local foods in my
neighborhood.
“I enjoy trying new recipes,
changing traditional recipes
and experimenting with spices.
They really can reduce the
amount of fat in a dish. Spices
have played a huge role in our
lifestyle change to cook
healthier.
See spice Index on page 61
“My husband Homer and I hike a
lot on weekends so we often start
meals in the morning before we
leave the house. A neighbor
introduced me to the idea of making
turkey in the slow cooker. Now that
she has moved away, this recipe for
Slow Cooker Turkey Breast makes
me think of her every time we make
it. And the spicy juices are great over
mashed potatoes as a low-fat gravy,
which makes it even better!”
Slow Cooker Turkey Breast
This recipe from Jane is so easy and delicious you’ll
find yourself working it into your weekly recipe
rotation.
1
1
2
1
1
11⁄2 2
turkey breast (6-7 lbs.)
Cup apple cider
TURKISH BAY LEAVES
TB. SMOKED SPANISH PAPRIKA or
HUNGARIAN SWEET PAPRIKA
TB. POULTRY SEASONING
tsp. CRACKED BLACK PEPPER
tsp. KOSHER FLAKE SALT
Wash and dry the turkey breast and place in a
slow cooker. Pour the apple cider in the bottom
of the slow cooker. Add the BAY LEAVES. Combine
the SPICES and rub over the top of the turkey
breast. Cover the slow cooker and cook on low
until the turkey breast is done, usually 4-5 hours.
The resulting spicy juices are a great low-fat gravy
to serve over mashed potatoes.
Prep. time: 5 minutes
Cooking time: 4-5 hours
Serves: 10
Nutritional Information: Servings 10; Serving Size 8 oz. turkey, 2
TB. gravy (240g); Calories 310; Calories from fat 15; Total fat 1.5g;
Cholesterol 180mg; Sodium 340mg; Carbohydrate 4g; Dietary
Fiber 0g.
1-800-741-7787 | www.penzeys.com
31
Thank you so much for
putting me in the December
catalog and on your Web site, too!
And it was great to see my cookies
on the cover of the catalog. Wow!
It was all such an honor—your
photographer made my recipes
look luscious. And you did such a
nice job with all you included in
the little articles about Pat and me
(pictured above). This truly was a
real holiday gift and I appreciate
it.—Anne Chang
Until a neighbor told me
about Penzeys, I had never heard
of your company. On my first
order, I was so impressed with the
freshness and the taste of all the
spices. My meals taste better and
better every day. Keep up the
good work.—Harriet T.
To my fellow food lovers at
Penzeys,
Back in college my sister-in-law
used your spices. I was intrigued
that she would go out of her way
to buy spices out of state! We still
don’t have a local store in Utah
(hint, hint), so she gave me a
catalog to look at. That was 12
years ago, and I have been a
“Penzeys Salesman” ever since.
It is great fun to have friends
and family over and cook for
them. Recently we had a couple
and their four children over for
dinner. We had whole buffalo
tenderloin on the barbeque. I
cracked some whole black
Tellicherry and white Sarawak
peppercorns and we rolled the
tenderloin around in it. Even the
kids were amazed at the aroma of
the peppercorns. I knew they had
no idea what real pepper is
supposed to smell and taste like.
Needless to say, the meal was
fantastic and I sent them home
with one of my catalogs. It makes
me happy to introduce people to
what they have been missing their
whole lives—taste!
Just keep doing what you are
doing; I will keep converting
others the Penzeys way.—Eric J.
I look forward to your catalog,
recipes, new spices and the people
who love to cook using your
products! It’s all so wonderful. I’ve
been using Penzeys for about ten
years. Thanks for your dedicated
and hard work!—Dawn H.
Hello from Tucson, Arizona!
I have been getting my spices
from Penzeys for almost a decade.
I’ll never forget the first time my
dad took me to the Penzeys store
on Grand Avenue in St. Paul,
Minnesota. From then on, we
made it our tradition to go
together to get our spices and
check out the new additions.
The two pictures show our four
generations of avid cooks who love
Penzeys spices. The one photo is
of me looking at my niece Jenna,
my sister Jessica and my grandma
(Toni) Olson. The other photo is
of my dad holding my son Steven
and my husband Nick.
Just a few months ago we
suffered a great loss—our
Grandma Olson passed away. She
absolutely loved the Vietnamese
Cinnamon and the Smoked
Spanish Paprika. The rest of the
family continues to carry on the
traditions of Grandma’s cooking
and the spices we all enjoy.
Thank you for such great
customer service and excellent
spices. Penzeys will always be my
number one spice store.
—Melissa S.
Keep those Cards
and Letters Coming!
Have a comment (or photo)
you’d like to share? Send your
letters and photos (with
information about the people in
them) to Editor, Penzeys Spice
Catalog, 19300 W. Janacek Court,
Brookfield WI 53045 or email
[email protected]
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: A10
Billing address
Delivery address (if different from Billing address)
Name__________________________________________________________________
Name__________________________________________________________________
Address_ _______________________________________________________________
Address 1_______________________________________________________________
City_ ________________________________________ State________ Zip____________
Address 2_______________________________________________________________
Daytime Phone_ _________________________________________________________
City_________________________________________ State________ Zip____________
E-mail__________________________________________________________________
Daytime Phone_ _________________________________________________________
E-mail__________________________________________________________________
Item #
Name of Spice/Seasoning
Quantity
Price Per Unit
Total Price
*For additional items or gift orders, please attach an extra sheet (Don’t forget a gift message and separate shipping charges).
Payment Method
Please enclose personal check, money order, gift card, or credit
card information.
❑ Check
❑ Money Order
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❑ Mastercard
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(Fill in credit card account # below):
❑ Discover
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Subtotal
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Shipping ❑ Slow ❑ Regular
$
Shipping Charges (48 states)
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Signature of Authorized Buyer
______________________________________________________
Allow 7-14 days for “Slow” shipping
Allow 3-6 days for “Regular” shipping
For orders totaling:
Slow
Regular
$9.99 and under
$3.95
$4.95
$10.00 – $19.99
$4.95
$5.95
$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
$40.00 – $49.99
$7.95
$8.95
$50.00 – $75.99
$8.50
$9.50
$76.00 – $100.99
$9.50
$10.50
$101.00 – $125.99
$10.95
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$126.00 or more
$12.95
$13.95
For overnight, 2nd day, Alaska, Hawaii, or
foreign countries, include your credit card
number. You will be charged accordingly.
Grand Total
TOLL FREE
TELEPHONE
(800) 741-7787
(414) 760-7337
FAX (414) 760-7317
ONLINE www.penzeys.com
MAIL P
.O. Box 26188
Wauwatosa, WI
53226-0188
HOURS (CST) 8
am-5 pm, Mon–Fri
9 am-3 pm, Sat
1-800-741-7787 | www.penzeys.com
33
Discover the possibilities at Penzeys.
Walk into a Penzeys and the first thing you notice is the inspiring aroma of our spices and
seasonings. ”Wouldn’t that be delicious on grilled chicken?” or “That would taste great in my
oatmeal cookies!” are the kind of things we hear often, because at Penzeys the possibilities are
endless. So whether you’re the experienced cook looking to knock the socks off your Saturday
night dinner guests, or you’re just starting out and want to bring variety to boneless, skinless
chicken breasts, come in and browse through our over 250 spices and seasonings. A trip to
Penzeys is more than a shopping trip, it’s the start of something wonderful! Call stores for
hours, or go to www.penzeys.com.
Over 250 spices and seasonings in store for you to
experience. Just imagine how wonderful it smells!
Delicious recipes, yours for the
taking throughout the store.
Gift boxes and crates for every occasion,
including the Do-It-Yourself Gift Box!
Alabama
« New !
Location
Birmingham Area
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Arizona
Phoenix Area
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
Hartford Area
24 Lasalle Rd.
West Hartford, CT
Phone 860-231-7510
Florida
colorado
Denver Area
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
2500 W. Main Street
w
Littleton, CO
« Noen !
Phone 303-797-2777 Op
Connecticut
Norwalk
197 Westport Ave.
Phone 203-849-9085
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
12835 Preston Rd.
Phone 972-392-7777
Illinois
Naperville
Oak Park
771 Santa Cruz Ave.
Phone 650-853-1785
Texas
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
9332 Arlington Expwy.
Phone 904-727-7197
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
w
1347 4th Street
« Noen !
Santa Monica, CA Op
Menlo Park
New York
Boston Area
Michigan
235 S. Washington St.
Phone 630-355-7677
Phone 310-917-5577
Massachusetts
Jacksonville
California
Los Angeles Area
Bringing the kids? They’ll love our
pirate ship coloring corner. They can
even hang their art on the wall!
1138 W. Lake St.
Phone 708-848-7772
Indiana
Indianapolis
5345 E. 82nd St.
Phone 317-577-7778
Iowa
Des Moines Area
8801 University Ave.
Clive, IA
Phone 515-267-0777
Kansas
Kansas City Area
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
Maryland
Rockville
1048 Rockville Pike
Phone 301-738-8707
Detroit Area
Grand Rapids Area
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
Minnesota
Minneapolis
3028 Hennepin Ave. S.
Phone 612-824-9777
Lakeville
7626 160th St. W.
Phone 952-953-1788
St. Paul
674 Grand Ave.
Phone 651-224-8448
Missouri
Long Island
New York City
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
Ohio
Columbus
4455 Kenny Rd.
Phone 614-442-7779
Cleveland Area
28859 Chagrin Blvd.
Woodmere, OH
Phone 216-839-0777
Oregon
Portland
11322 SE 82nd Ave.
Phone 503-653-7779
Pennsylvania
Philadelphia
8528 Germantown Ave.
Phone 215-247-0770
St. Louis
Pittsburgh
Nebraska
Tennessee
616 S. 72nd St.
Phone 402-397-5760
6641 W. Poplar Ave.
Germantown, TN
Phone 901-737-7898
7338 Manchester Rd.
Phone 314-781-7177
Omaha
1729 Penn Ave.
Phone 412-434-0570
Memphis Area
Dallas
Houston
516 W. 19th St.
Phone 713-862-6777
Virginia
Falls Church
513 W. Broad St.
Phone 703-534-7770
Richmond
3400 W. Cary St.
Phone 804-254-7667
Wisconsin
Appleton
710 Casaloma Dr.
Phone 920-733-0977
Brookfield
16750 W. Bluemound Rd.
Phone 262-785-6777
Glendale
5524 N. Port Washington Rd.
Phone 414-961-1777
Greenfield
5016 S. 74th St.
Phone 414-817-0773
Madison
3252 University Ave.
Phone 608-238-5776
Wauwatosa
12001 W. Capitol Dr.
Phone 414-760-7307
Mustard Seed
Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage
making. Brown mustard seed is smaller and hotter,
traditional for Asian and African cooking. In India, whole
brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many
vegetarian dishes. Try whole mustard seeds in barbecue
sauce and rubs, or marinades for grilling. The seeds become
very soft, giving great flavor and an attractive appearance.
Yellow Canadian Mustard Seed
1⁄4 cup jar (net 1.4 oz.) #55334 $ 2.19
1⁄ 2 cup glass jar (net 2.9 oz.) #55350 $ 3.35
4 oz. bag #55347 $ 1.89
8 oz. bag #55389 $ 2.79
1 lb. bag #55318 $ 4.60
Brown Canadian Mustard Seed
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.15
1⁄ 2 cup glass jar (net 2.5 oz.) #55550 $ 3.25
4 oz. bag #55547 $ 1.89
8 oz. bag #55589 $ 2.79
1 lb. bag #55518 $ 4.60
Northwoods Seasoning
One of our most popular seasonings. Up North
Wisconsin is a great place to fish, but it’s an even better
place to eat. Northwoods is a perfect seasoning for
family style fried or baked chicken and fish. For baking,
sprinkle on 1-2 tsp. per pound—rub fish with a bit of
oil first. Try adding Northwoods to hearty soups and
stews. Hand-mixed from: coarse flake salt, paprika, black
pepper, thyme, rosemary, granulated garlic and ground
chipotle pepper.
1⁄4 cup jar (net 1.1 oz.) #22134 $ 3.39
1⁄ 2 cup glass jar (net 2.4 oz.) #22150 $ 5.59
4 oz. bag #22147 $ 5.59
8 oz. bag #22189 $ 10.09
1 lb. bag #22118 $ 19.10
Northwoods Fire Seasoning
What could be better than two types of Northwoods
Seasoning? Northwoods Fire has the same great flavor as
the original, with the added kick of smoky ground
Chipotle and hot Cayenne red pepper. A wonderful
seasoning for all grilled foods—steaks, fish, chicken and
chops, even grilled vegetables. Hand-mixed from: coarse
flake salt, paprika, ground chipotle pepper, black pepper,
cayenne red pepper, thyme, rosemary and granulated garlic.
1⁄4 cup jar (net 1.0 oz.) #24033 $ 3.65
1⁄ 2 cup glass jar (net 2.5 oz.) #24059 $ 6.15
4 oz. bag #24046 $ 6.25
8 oz. bag #24088 $ 11.45
1 lb. bag #24017 $ 21.80
Nutmeg
Both Grenadian and East Indian ground nutmeg are easy
to use and flavorful. Whole nutmeg are very large, about 80
per lb. (5-6 nutmeg per oz.), making them easier to grate by
hand. Ten seconds of rubbing on a small-holed grater will
yield ¹/2 tsp. of fresh, flavorful nutmeg. Grenada in the West
Indies grows some of the finest nutmeg in the world. When
using Grenadian nutmeg, use ²/3 of what the recipe calls for,
it is very potent. Nutmeg is a must for BBQ sauce. In Europe,
nutmeg is used atop most bakery and hot chocolate.
Fine Ground East Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #45636 $2.89
1⁄ 2 cup glass jar (net 2.2 oz.) #45652 $ 4.75
4 oz. bag #45649 $ 4.45
8 oz. bag #45681 $ 7.89
1 lb. bag #45610 $ 14.80
Old World Seasoning
Old World Seasoning is a popular, lower salt, allpurpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
1⁄4 cup jar (net 1.1 oz.) #22334 $ 3.15
1⁄ 2 cup glass jar (net 2.5 oz.) #22350 $ 5.15
4 oz. bag #22347 $ 4.59
8 oz. bag #22389 $ 7.99
1 lb. bag #22318 $14.90
Onion Powder
Onion powder adds lots of flavor, and is a convenient way
to slip onions past children. White onion has sweet raw
onion flavor, toasted onion has a French onion flavor. To
make Onion Salt: Mix 1 TB Onion Powder with 3 TB salt.
Californian White Onions, Granulated
1⁄4 cup jar (net 1.2 oz.) #47135 $ 2.29
1⁄ 2 cup glass jar (net 2.4 oz.) #47151 $ 3.59
4 oz. bag #47148 $ 2.95
8 oz. bag #47180 $ 4.85
1 lb. bag #47119 $ 8.70
Californian Toasted Onions, Granulated
1⁄4 cup jar (net 1.2 oz.) #47230 $ 2.29
1⁄ 2 cup glass jar (net 2.5 oz.) #47256 $ 3.59
4 oz. bag #47243 $ 2.95
8 oz. bag #47285 $ 4.85
1 lb. bag #47214 $ 8.70
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #48558 $ 5.29
4 oz. bag #48545 $ 5.45
8 oz. bag #48587 $ 9.85
1 lb. bag #48516 $ 18.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.49
4 oz. bag #55642 $ 6.69
8 oz. bag #55684 $ 12.39
1 lb. bag #55613 $ 19.80
Saffron
Saffron is the stigma of the fall
flowering crocus. Peek inside
most any flower and you will see
three threadlike filaments. These are
stigma— but only in the saffron crocus
are these stigma worth thousands
of dollars per pound. Saffron is so
valuable because it is a very labor
intensive crop; only 5-7 pounds of
saffron can be produced from each
acre of land. This makes saffron
the most expensive spice by
weight. However, saffron isn't the
most expensive by use because a
little goes a long way. A single gram
of saffron easily translates into golden
color and fragrant flavor in 10 recipes
of saffron rice, several batches of bread,
or a couple of big pots of paella.
Spanish Coupé Saffron is the top grade of the
Spanish Saffron crop. Extra hand labor is used to
remove every bit of the yellow saffron style material,
leaving 100% beautiful pure red saffron threads.
Spanish Coupé Saffron is a truly excellent crop,
especially nice for the traditional Spanish dishes.
Coupé Quality Spanish Saffron
(100% red saffron threads)
Net 1⁄2 gram #57338 $ 8.49
Net 1 gram #57352 $ 15.99
Net per 1⁄4 oz. #57381 $ 81.99
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
Coupé or Kashmir Indian Saffron.
1
2
1
1
1
⁄2
1
Cup long-grain white rice
Cups water or chicken stock
TB. butter
TB. finely minced onion (optional)
tsp. salt
small pinch SAFFRON, crumbled
(90% red saffron threads, 10% yellow saffron styles)
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
* Kashmir "Mogra Cream" Indian Saffron is cur-
Serves: 4; Prep. time: 2 min. Cook: 25 min.
Superior Quality Spanish Saffron
Net 1⁄2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1⁄4 oz. #57783 $ 65.99
rently unavailable.
See spice Index on page 61
Classic Saffron Rice
1-800-741-7787 | www.penzeys.com
35
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with ¹/2 cup
buttermilk and ¹/2 cup mayonnaise. For a lower calorie
version use low-fat mayonnaise, or up the proportion of
buttermilk, which will make the dressing thinner, but
equally tasty. Ranch dressing should be refrigerated, check
the freshness date on the buttermilk carton, and write it
on the dressing bottle. Hand-mixed from: salt, bell peppers,
garlic, onion, sugar, black pepper, parsley, thyme and basil.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #26053 $ 5.29
4 oz. bag #26040 $ 4.89
8 oz. bag #26082 $ 8.69
1 lb. bag #26011 $ 16.30
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in ¹/3 cup red wine vinegar and ¹/2 cup olive oil,
refrigerate. Hand-mixed from: sugar, brown mustard, salt,
garlic, black pepper, lemon, onion, French tarragon, white
pepper, chives, thyme and cracked rosemary.
1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 3.25
1⁄ 2 cup glass jar (net 2.6 oz.) #26158 $ 5.39
4 oz. bag #26145 $ 4.89
8 oz. bag #26187 $ 8.69
1 lb. bag #26116 $ 16.30
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream and ¹/2 cup mayonnaise. Thin with a few tablespoons of vinegar or water.
Reduced fat mayo or sour cream can be used, and yogurt
works well as a replacement for sour cream. Hand‑mixed
from: Tellicherry cracked black pepper, coarse salt, sugar,
garlic, thyme and parsley.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #26253 $ 5.29
4 oz. bag #26240 $ 4.89
8 oz. bag #26282 $ 8.69
1 lb. bag #26211 $ 16.30
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1⁄4
cup olive oil, 1⁄4 cup salad oil, 1⁄3 cup red wine vinegar
(or 1⁄4 cup balsamic vinegar and 2 TB. water), plus 1 tsp.
sugar if desired. Use to dress vegetable salads, chicken
and pasta salads, or a plain lettuce salad. For gyros, mix
1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Also great on grilled, baked
or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt,  Turkish oregano, garlic, lemon, black
pepper, marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.15
1⁄2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
36
Penzeys spices | winter
Green Goddess
Salt-free. An old-fashioned, classical style salad dressing,
somewhat like a mild, sweet, herb-filled creamy Italian,
heavy on the basil and dill. This base is not only nice for
green salads, it is great for fresh vegetable dip or as a light,
refreshing alternative to tartar sauce on baked or fried
fish. This base is very good without salt, but salt can be
added to taste (try ¹/2 tsp. per cup), or a squeeze of lemon
juice could be added in place of salt. To make one cup of
dressing, mix 1 rounded TB. GREEN GODDESS in 2 TB.
water, let stand 5 minutes. Whisk with 2⁄3 - 3⁄4 cup regular
or low-fat mayonnaise and 1 TB. vinegar. This dressing will
be thick (nice for dip), thin with 1-2 TB. water if desired.
Store in the refrigerator. Hand-mixed from: green onion,
sugar, basil, celery flakes, minced garlic and dill weed.
1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 2.75
1⁄ 2 cup glass jar (net 1.4 oz.) #16450 $ 4.39
4 oz. bag #16447 $ 5.59
8 oz. bag #16489 $ 10.09
1 lb. bag #16418 $ 19.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ²/3
cup vegetable oil and ¹/3 cup vinegar. To reduce the
calories, use ²/3 cup of a mild vinegar, such as rice
vinegar, and ¹/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream or yogurt and ¹/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix.
Hand-mixed from: sugar, salt, garlic, onion, red bell
pepper, oregano, basil, marjoram, rosemary, thyme.
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 3.39
1⁄ 2 cup glass jar (net 3.1 oz.) #26558 $ 5.69
4 oz. bag #26545 $ 4.59
8 oz. bag #26587 $ 7.99
1 lb. bag #26516 $ 14.90
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with ¹/2 cup
corn oil and 1⁄3 cup fresh lime juice (3 medium limes).
Whisk briskly and refrigerate. Perfect poured over
harvest tomatoes tossed with red onions and goat
cheese. Hand-mixed from: sugar, ancho chili pepper,
flake salt, garlic, onion, cumin, black pepper, cayenne,
cilantro, Mexican oregano, chives, bay leaf and chipotle
pepper.
1⁄ 4 cup jar (net 1.2 oz.) #26637 $ 3.15
1⁄ 2 cup glass jar (net 2.5 oz.) #26653 $ 5.15
4 oz. bag #26640 $ 4.59
8 oz. bag #26682 $ 7.99
1 lb. bag #26611 $ 14.90
Cajun Chicken Breasts with Salad
This quick and easy recipe brings a jolt of fresh flavor
to chase away the winter blahs.
Chicken:
3 4-6 oz. boneless, skinless chicken breasts
2 TB. CAJUN SEASONING
2 TB. vegetable oil
Wash chicken, pat dry. Sprinkle with CAJUN
SEASONING. Heat the oil in a large, non-stick skillet
over medium-high heat. Add the chicken and cook
for 4-6 minutes per side depending on thickness.
Adjust the heat down a bit if the chicken is getting
brown too quickly or up a bit if it isn’t sizzling.
Remove from the pan and let rest for at least 5
minutes before slicing into bite-sized pieces.
Salad:
1
1
1
1
head romaine lettuce
head leaf, Boston or Bibb lettuce
Cup cherry tomatoes
small red onion, thinly sliced
extra toppings as desired
While the chicken is cooking, wash the lettuces and
spin or pat dry. Tear or cut the lettuces and place in
a serving bowl. Add the tomatoes, onion and any
other toppings and toss to combine.
Dressing:
1 TB. ITALIAN VINEGAR & OIL DRESSING BASE
1 TB. water
1⁄4 Cup red wine vinegar or regular white
vinegar
1 1
⁄3- ⁄2 Cup olive or vegetable oil
In a jar with a lid, combine the ITALIAN DRESSING
BASE and the water and let stand a few minutes.
Add the vinegar and oil and shake to combine.
Add half of the dressing to the salad right before
serving and toss to combine. Top with the chicken
pieces and serve with the remaining dressing on
the side.
Prep. time: 5 minutes
Cooking time: 10-12 minutes
Serves: 3
Nutritional Information: Servings 3; Serving Size 1 chicken
breast, 1 1/2 cups salad, 2 TB. dressing (535g); Calories 440;
Calories from fat 250; Total fat 28g; Cholesterol 75mg; Sodium
780mg; Carbohydrate 19g; Dietary Fiber 8g.
Mere
Bergstrom
R
ecipes passed down from her
mother and grandmother occupy a
special place in Mere Bergstrom’s
heart—as well as in her busy kitchen.
“The spinach salad and dressing
was always my mom’s favorite,” writes
Mere from Durham, Connecticut.
“She passed away four years ago and I
treasure the recipe cards written out
in her handwriting, just like my
grandmother’s.”
Her mom’s recipe called for the
Spinach Salad with Clear French
Dressing
Mere shares, “This recipe is from my mom. She always
said that just because the tomatoes were orange in
winter is no reason not to have a salad.”
Dressing:
1⁄2 Cup light oil such as canola
1⁄4 Cup red wine vinegar
1 tsp. salt
1 tsp. sugar
1 tsp. HUNGARIAN SWEET PAPRIKA
1 tsp. CALIFORNIA BASIL
1 tsp. Worcestershire sauce
1 tsp. grated or finely minced fresh onion
1⁄2 tsp. REGULAR MUSTARD POWDER
1 clove garlic, halved (or 1⁄4 tsp.
GRANULATED GARLIC)
Salad:
1 bag of spinach, stems removed and torn
into bite-sized pieces
1⁄2 lb. of bacon, cooked crisp and crumbled
4 eggs, hard-boiled and sliced
Combine all of the dressing ingredients in a clean
jar and shake hard. Chill for 6 hours before serving.
Combine the spinach, bacon and eggs in a serving
bowl and toss to combine. Remove the garlic clove
from the dressing and shake again before pouring
on the salad.
Prep. time: 15 minutes
Cooking time: none
Serves: 6
Nutritional Information: Servings 6; Serving Size 1/2 cup (122g);
Calories 290; Calories from fat 240; Total fat 27g; Cholesterol
140mg; Sodium 760mg; Carbohydrate 3g; Dietary Fiber 1g.
Herb Garlic Roasted Potatoes
Mere Bergstrom, second from left, enjoys
Carnevale festivities in Venice, Italy.
ingredients to be combined in a clean
jar and shaken hard. “I suppose some
cooks today would whisk the oil in
with the other ingredients, but I still
love the jar routine,” says Mere. “It
makes me think of her.”
The recipe for Herb Garlic Roasted
Potatoes is from her grandmother. “I
don’t really remember her making the
potatoes but the recipe was in her
handwriting, and it sounded good,
and that was good enough for me,”
says Mere.
The potatoes are great company for
baked ham, pork tenderloin and
various cuts of roast. “I make them
when I’m roasting something else in
the oven, and just slip these in with it.
They are a nice change from an
ordinary baked potato,” she notes.
Visit www.penzeys.com to try two
delicious appetizers from Mere.
38
Penzeys spices | WINTER
Mere confides, “This recipe sounds a bit potent with
all the garlic, but because you roast the garlic first, it
really is a nice side. You can make the garlic mash the
day before and store it in the fridge. Take it out and
let it come to room temperature before adding to the
potatoes just before cooking.” Try this super side with
baked ham for a delicious Sunday dinner.
2 heads of garlic
5-6 TB. olive oil, divided
1 tsp. salt
1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
1⁄2 tsp. THYME, crushed
1⁄4 tsp. HUNGARIAN SWEET PAPRIKA
6 large Idaho baking potatoes
Preheat oven to 350°. Slice the tops of the garlic
off, and brush with 2 TB. of the olive oil. Wrap in
foil and bake for 45-60 minutes
or until browned and fragrant.
Let cool slightly. Push out the
garlic cloves into a bowl. Add
1 TB. olive oil, salt, PEPPER,
THYME, and PAPRIKA. Mash
with the back of a spoon until it
resembles a thick paste. Add a
bit more oil if it is too stiff.
Turn the oven up to 425°.
Slice each potato into 3 or 4
thick slices. Spread generous
amounts of the garlic paste
between each slice and put the
potatoes back together. Press
them so they stick together.
Put each potato on a piece of
foil and drizzle with 1-2 tsp. of
oil. Sprinkle with a bit more
salt and pepper to taste on top. Wrap tightly. Bake
on a cookie sheet at 425° for 1 hour. Check to see
that the potatoes are soft and have a caramelized
crust on the bottom. If not, put them back in the
oven for 10 to 15 minutes more. It really depends
on how large the potatoes are. Serve whole smaller
potatoes or several slices of larger potatoes to
everyone. This recipe can be doubled or halved
easily depending on how many people you have at
your table.
Prep. time: 10 minutes plus 1 hour garlic roasting
time
Cooking time: 60-75 minutes
Serves: 6-10
Nutritional Information: Servings 10; Serving Size 1 cup (243g);
Calories 280; Calories from fat 70; Total fat 7g; Cholesterol 0mg;
Sodium 250mg; Carbohydrate 49g; Dietary Fiber 9g.
Paprika
Oregano
Hungarian Sweet Paprika is a traditional spice with delicious flavor and vibrant color—
one of the best spices from Gram’s kitchen. Just a sprinkle adds a flavorful and colorful
touch to meat, fish and poultry—not to mention goulash. Hungarian Sweet Paprika is
the best in the world, as Hungary has the sunshine needed for sweet, rich flavor, and
the knowledgeable farmers to nurture the crop from planting to harvest.
Hungarian Sweet Kulonleges Paprika
1⁄4 cup jar (net 1.0 oz.) #47535 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #47551 $ 4.75
4 oz. bag #47548 $ 4.45
8 oz. bag #47580 $ 7.89
1 lb. bag #47519 $ 14.80
For traditional Italian-American cooking, the sweet,
strong flavor of Turkish oregano can’t be beat. Our
travels to this area have allowed us to import some
wonderful Turkish oregano, the best we've seen in
years. Try some on baked chicken, pork, and fish. For a
simple salad dressing or marinade, mix 1 TB. TURKISH
OREGANO with 1⁄2 tsp. each black pepper and garlic,
add to 1⁄2 cup olive oil and 2 TB. balsamic or red wine
vinegar. Add salt to taste and a dash of honey and/or
brown mustard for green or pasta salads, chicken,
lamb, fish, or vegetables. MEXICAN OREGANO is strong,
pungent and less sweet, great for chili. For easy
GUACAMOLE, mash 2 ripe avocados with the juice of 1
lime, 1⁄2 tsp. each MEXICAN OREGANO, cumin, garlic,
salt, and a dash of cayenne.
Broken Leaf Turkish Oregano
Hungarian Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly or
combined with Sweet Paprika
1⁄4 cup jar (net 0.9 oz.) #47630 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #47656 $ 4.79
4 oz. bag #47643 $ 4.45
8 oz. bag #47685 $ 7.89
1 lb. bag #47614 $ 14.80
Californian Sweet Paprika
Californian paprika is deep red, mild and sweet, nice for
chicken but browns with long cooking
1⁄4 cup jar (net .9 oz.) #47830 $ 2.79
1⁄ 2 cup glass jar (net 2.4 oz.) #47856 $ 4.55
4 oz. bag #47843 $ 4.15
8 oz. bag #47885 $ 7.29
1 lb. bag #47814 $ 13.60
1⁄4 cup jar (net .2 oz.) #31730 $ 1.49
1⁄2 cup glass jar (net .5 oz.) #31756 $ 3.09
1 oz. bag #31769 $ 2.45
4 oz. bag #31743 $ 5.59
8 oz. bag #31785 $ 10.19
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup glass jar (net .4 oz.) #31851 $ 2.99
1 oz. bag #31864 $ 2.45
4 oz. bag #31848 $ 5.59
8 oz. bag #31880 $ 10.19
Ozark Seasoning
A classic Southern blend of black pepper and herbs.
What could be better than the flavor of fried chicken
without the fat? Sprinkle Ozark Seasoning on chicken,
fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. Use about 1 tsp. of Ozark on each
chicken breast, pork chops or fish fillets. Sprinkle on
green beans - almost as good as the meat. Another
great use for Ozark Seasoning is in scrambled eggs.
Hand-mixed from: salt, Tellicherry black pepper, spices
and herbs, granulated garlic, and paprika.
1⁄4 cup jar (net 1.4 oz.) #24138 $ 3.65
1⁄ 2 cup glass jar (net 3.5 oz.) #24154 $ 6.15
4 oz. bag #24141 $ 6.25
8 oz. bag #24183 $ 12.15
1 lb. bag #24112 $ 23.20
Smoked Spanish Paprika
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1⁄4 cup jar (net 1.0 oz.) #46633 $ 2.25
1⁄ 2 cup glass jar (net 2.0 oz.) #46659 $ 3.49
4 oz. bag #46646 $ 2.75
8 oz. bag #46688 $ 4.45
1 lb. bag #46617 $ 7.90
Minced (1/8" bits) Californian Toasted Onions
1⁄4 cup jar (net .8 oz.) #46938 $ 2.19
1⁄ 2 cup glass jar (net 1.7 oz.) #46954 $ 3.35
4 oz. bag #46941 $ 2.75
8 oz. bag #46983 $ 4.45
1 lb. bag #46912 $ 7.90
See spice Index on page 61
Orange Peel
Orange Peel is sweeter and less expensive than lemon
peel, making it the perfect addition to coffee cake,
banana bread, waffle batter, cheesecake and muffins.
Sprinkle on hot cereal or add to potpourri. To
rehydrate: Use 3 parts water to 1 part peel, let stand 15
minutes. Substitute ¹/3 as much dry as recipe calls for.
1⁄4 cup glass jar (net 1.0 oz.) #47430 $ 2.39
1⁄ 2 cup glass jar (net 1.9 oz.) #47456 $ 4.25
1 cup glass jar (net 3.9 oz.) #47472 $ 8.19
2 cup glass jar (net 7.7 oz.) #47427 $ 16.19
Rich, colorful Spanish Paprika, naturally smoked over
traditional oak fires. Awesome flavor and perfect color,
good on just about everything. Sprinkle on chicken
and fish before cooking, add to sauces, soups and salad
dressings. Try some today.
1⁄4 cup jar (net 1.0 oz.) #48037 $ 2.99
1⁄2 cup glass jar (net 2.4 oz.) #48053 $ 4.95
4 oz. bag #48040 $ 4.79
8 oz. bag #48082 $ 8.55
1 lb. bag #48011 $ 16.10
Parisien Bonnes Herbes
A fragrant all-purpose herbal blend from one of the
cooking capitals of the world. Hand-mixed from: chives,
dill weed, French basil, French tarragon, chervil and white
pepper.
1⁄ 4 cup jar (net .2 oz.) #14535 $ 1.85
1⁄ 2 cup glass jar (net .3 oz.) #14551 $ 3.39
4 oz. bag #14548 $ 9.15
1-800-741-7787 | www.penzeys.com
39
NEW
PENZEYS
CAJUN
seasoning
Now with even
more flavor!
Just the right amount of spice! Rub on
chicken, fish and steak before grilling,
broiling, or pan-searing, 1-2 tsp. per pound.
Great sprinkled on shrimp. Add to
jambalaya or gumbo, 1 TB. per quart. Mix 1
TB. in 1 Cup catsup or tomato sauce for
spicy barbecue sauce, brush on ribs, fish or
chicken for the grill.
1/4 cup jar (0.9oz.) #20835 $ 3.69
1/2 cup jar (2.1oz.) #20851 $ 6.25
4 oz. bag #20848 $ 5.99
8 oz. bag #20880 $ 10.85
1 lb. #20819 $ 20.60
40
Penzeys spices | WINTER
Mickey Thompson
Mickey catches shrimp
and crab right off his
dock in Sheldon, South
Carolina.
Cooking has always been an
interest of mine, although I am
more of a mimic than a creator of
recipes,” says Mickey Thompson
from Sheldon, South Carolina.
“My mom was a great cook.
Being raised on a farm, she knew
all the good home cooking tricks
to make things turn out just right
and taught them to me as a young
boy growing up in Savannah.
“I used to travel constantly for
my work and had little time for
cooking. Now, being retired,
having a voracious appetite and a
wife with more hobbies than I
have, I do most of the cooking. I
enjoy the creativity of
experimenting with different
ingredients.
“We live on the water in what
we call the Low Country, where
fishing, shrimping and crabbing
are all readily available. I must
admit though, I am a much better
‘fisher’ than I am a ‘catcher,’” he
laughs.
Mickey has been making Bayou
Shrimp for many years. The
combination of Cajun seasoning
with the salsa and chilies gives this
recipe a nice little kick!
Bayou Shrimp
This dish is quick to prepare; simply make the
zippy sauce while you cook your rice.
5
1⁄4 1
1
1⁄2 1⁄4-1 1
1
8
1
1⁄4 2
Cups hot, cooked rice
Cup butter or margarine
lb. uncooked shrimp, shelled and
deveined
garlic clove, minced (or 1⁄4 tsp. MINCED
GARLIC)
tsp. salt
tsp. PENZEYS FRESHLY GROUND
PEPPER
TB. CAJUN SEASONING
Cup garden pepper or chunky-style
salsa
oz. shrimp stock, clam juice, vegetable
stock or 1 Cup water mixed with 1⁄2 tsp.
SEAFOOD or VEGETABLE SOUP BASE
4.5 oz. can chopped green chilies
Cup water
TB. cornstarch or flour
Melt the butter in a large skillet over medium
heat. Add the shrimp, garlic, salt, PEPPER and
CAJUN SEASONING; cook for 5 minutes or until
the shrimp turn pink, stirring occasionally. Add
the salsa, stock or clam juice and chilies and
mix well. Reduce the heat to low; cook for 5
minutes. In a small bowl, combine the water
and cornstarch or flour (cornstarch will give a
clearer sauce than flour); blend until smooth.
Add to the mixture in the skillet and cook for
2 minutes or until slightly thickened, stirring
constantly. Serve in bowls over the hot rice.
Prep. time: 5 minutes starting with shelled
shrimp
Cooking time: 20 for rice plus 15 for shrimp
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 1/2
cups (356g); Calories 380; Calories from fat 80; Total fat 9g;
Cholesterol 135mg; Sodium 960mg; Carbohydrate 52g;
Dietary Fiber 2g.
David
Griffith
I
David and his wife Martha (center) love
hosting family dinners at their home in the
foothills of North Carolina. “Dinner at our
little house with 20 people is a happy,
crowded occasion,” says David.
Chicken on a Stick
David Griffith says that when you are grilling the
chicken, slow cooking over indirect heat is the
secret to these savory, kid-pleasing treats.
1 lb. boneless chicken thighs, cut into
1-inch strips
21⁄2 tsp. CAJUN SEASONING
1 1
⁄8- ⁄4 tsp. CAYENNE PEPPER, if desired
1
⁄3 Cup apple cider vinegar
11⁄2 tsp. honey or molasses
1 TB. peanut oil
12 bamboo skewers
’ve learned to cook by taking
recipes and adapting them,
usually with spices or herbs,”
writes David Griffith of Valdese,
North Carolina. “Smelling each
spice as I add it helps me measure
the amount. I have learned to be
more creative to suit my taste,
especially after discovering the
wonderful world of Penzeys about
10 years ago.
“My wife Martha and I share the
cooking, and much of the food
that we eat comes from our
garden—tomatoes, okra, squash,
cabbage and various types of
greens. I also keep several hives of
honeybees for pollination and
honey…and to be a help to a little
critter that is having a hard time
in life.
“We prefer home cooking to
restaurants,” David reveals. But
when he and Martha do
occasionally eat out, they often
find a dish they want to recreate at
home. One delectable example is
his Chicken on a Stick, using
Cajun Seasoning and honey from
his hives.
“When we have the
grandchildren and our niece to
dinner, we try to fix dishes that
bring them to the table. Chicken
on a Stick is a favorite.”
In a roomy bowl, mix together the SPICES,
vinegar and honey or molasses until blended.
Add the oil and stir. Reserve about 1⁄8 cup of the
marinade in a separate container for basting.
Add the chicken to the bowl. Refrigerate to
marinate for 4-8 hours.
Thirty minutes before grilling, submerge the
bamboo skewers in water to prevent them
from catching fire on the grill. Prepare the grill
for slow cooking over indirect heat. Thread
the chicken onto the skewers. Grill slowly and
brush with reserved marinade 4-5 times. A
slow cooking of 40-45 minutes produces a very
good taste.
If it is winter in your neck of the woods, preheat
oven to 325°. Place the skewers in an 11x17 jelly
roll pan with the ends of the skewers propped
on the sides of the pan so the whole skewer
isn’t sitting on the bottom. Baste regularly and
turn the skewers at least once. They’ll be done
in 45 minutes, but if you would like them more
crispy, turn the oven up to low broil for another
5-10 minutes.
Prep. time: 30 minutes
Cooking time: roughly 45 minutes
Yield: 12 skewers
Nutritional Information: Servings 6; Serving Size 2 skewers
(75g); Calories 140; Calories from fat 70; Total fat 8g;
Cholesterol 50mg; Sodium 140mg; Carbohydrate 2g; Dietary
Fiber 0g.
1-800-741-7787
1-800-741-7787 |
| www.penzeys.com
www.penzeys.com
41
41
Pasta Sprinkle
Pasta Sprinkle is the perfect all-purpose combination of herbs, wonderful sprinkled on
chicken or fish before baking, on steamed or sauteed vegetables, and on pasta as a side dish.
Toss warm, freshly cooked pasta with a bit of butter, olive oil, or meat drippings; ¹/2 tsp. Pasta
Sprinkle per serving; and a splash of balsamic or red wine vinegar. For spaghetti, lasagna, or
pizza, add Pasta Sprinkle to the tomato sauce, 1-2 tsp. per quart. Hand-mixed from: California
basil, Turkish oregano, French thyme, and minced garlic.
1⁄4 cup jar (net .2 oz.) #14630 $ 1.85
1⁄ 2 cup glass jar (net .6 oz.) #14656 $ 3.69
1 oz. bag #14669 $ 3.09
4 oz. bag #14643 $ 7.15
8 oz. bag #14685 $ 13.15
Parsley
Parsley is America’s favorite herb. Sweet and rich, it
brings out the flavor of other spices and herbs, and is
perfect in soups and on baked chicken or fish. Parsley
flakes are light;1 oz. equals almost 2 cups.
1⁄4 cup jar (net .1 oz.) #31930 $ 1.39
1⁄ 2 cup glass jar (net .2 oz.) #31956 $ 2.79
1 oz. bag #31969 $ 2.75
4 oz. bag #31943 $ 6.29
8 oz. bag #31985 $ 11.59
Pickling Spice
A high-quality blend for all pickling and canning. Handmixed from: yellow and brown mustard seeds, allspice,
cinnamon, bay leaves, dill seed, cloves, ginger, black
peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
1⁄ 4 cup jar (net .6 oz.) #14735 $ 2.55
1⁄ 2 cup glass jar (net 2.0 oz.) #14751 $ 3.95
4 oz. bag #14748 $ 3.29
Pizza Seasoning
Pizza Seasoning is one of our favorites, both for adding
spicy Italian flavor to bland frozen pizzas and for
boosting the flavor of low-fat dishes, such as making
Italian-style sausage with ground turkey. Pizza
Seasoning also gives an almost meaty flavor to plain
old tomato sauce, as the fennel seed makes it taste like
you’ve added Italian sausage without the fat. Mix 1 TB.
Pizza Seasoning in 1-2 cups tomato sauce, brush on
pizza crust or pita bread and sprinkle with cheese and
toppings as desired. For sausage, use 1 TB. per lb.
Hand-mixed from: salt, fennel seed, oregano, sugar, garlic,
black pepper, basil, onion, red pepper.
1⁄4 cup jar (net 1.2 oz.) #23236 $ 3.15
1⁄ 2 cup glass jar (net 2.5 oz.) #23252 $ 5.15
4 oz. bag #23249 $ 4.59
8 oz. bag #23281 $ 7.99
1 lb. bag #23210 $ 14.90
Poppy Seed
A sweet and spicy addition to all kinds of baked goods.
Use 2-3 tsp. in a 9 inch pie, but don't stop there. An allpurpose baking spice, perfect for banana bread, carrot
cake, muffins, coffee cake, use ¹/2 tsp. per cup batter.
Hand-mixed from: China cinnamon, allspice, nutmeg,
ginger, mace, cloves.
Whole Blue Dutch A-1 Poppy Seed
1⁄4 cup jar (net 1.0 oz.) #15132 $ 3.29
1⁄ 2 cup glass jar (net 2.0 oz.) #15158 $ 5.49
4 oz. bag #15145 $ 6.25
8 oz. bag #15187 $ 11.45
1 lb. bag #15116 $ 21.80
1⁄4 cup jar (net 1.2 oz.) #57538 $ 2.39
1⁄ 2 cup glass jar (net 2.6 oz.) #57554 $ 3.75
4 oz. bag #57541 $ 2.65
8 oz. bag #57583 $ 4.25
1 lb. bag #57512 $ 7.50
Whole White Indian Poppy Seed
1⁄4 cup jar (net 1.1 oz.) #57433 $ 2.39
1⁄ 2 cup glass jar (net 2.6 oz.) #57459 $ 3.75
4 oz. bag #57446 $ 2.65
8 oz. bag #57488 $ 4.25
1 lb. bag #57417 $ 7.50
Pork Chop Seasoning
Pork Chop Seasoning has a wonderful smoky flavor—it’s
the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For smoky
ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu
sandwich, slice tofu, sprinkle heavily with seasoning on
both sides, and cook until golden in a lightly oiled pan
over medium heat for a taste like bacon. Hand-mixed
from: salt, garlic, white pepper, onion, ginger, and natural
hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 4.09
1⁄ 2 cup glass jar (net 3.3 oz.) #23357 $ 6.99
4 oz. bag #23344 $ 5.99
8 oz. bag #23386 $ 10.85
1 lb. bag #23315 $ 20.60
Poultry Seasoning
A traditional poultry rub and stuffing seasoning, a
sage-rich Southern blend. For mouth-watering stuffing,
just mix in ¹/2 tsp. of Poultry Seasoning for each 4 cups
of dressing. Poultry Seasoning is also nice rubbed on
chicken, turkey, and pork. Hand-mixed from: sage, white
pepper, bell peppers, lemon peel, savory, rosemary, dill
weed, allspice, thyme, marjoram, ginger.
1⁄4 cup jar (net .6 oz.) #15037 $ 2.75
1⁄ 2 cup glass jar (net 1.2 oz.) #15053 $ 4.39
4 oz. bag #15040 $ 6.25
8 oz. bag #15082 $ 11.45
1 lb. bag #15011 $ 21.80
42
Penzeys spices | WINTER
Pumpkin Pie Spice
Sweet blue poppy seeds are used in baking, on breads,
rolls, muffins, and cake. Also great for fruit salad
dressing. Poppy seeds have a high, flavorful oil content.
Refrigerate or freeze during summer months. White
poppy seeds are used in Indian cooking adding
thickness, texture, and flavor to long cooking sauces.
Raspberry Enlightenment
Our Creative Cook has been working for awhile now to
come up with something to use in rotation with
balsamic vinegar to add tartness, sweetness and that
dash of flavor that so many of today’s quick cooked
meals want. Raspberry Enlightenment helps. Don’t think
of it as a way to make things taste like raspberry; think of
it as a background flavor that makes everything taste
better, especially vegetables, pasta, salads and quicklycooked meats. Give it a try. It is designed to help you
explore your own creativity. Ingredients: raspberries,
sugar, water, tapioca starch, spices, citric acid.
1 cup glass jar (net 9.8 oz) #97185 $ 6.59
Rosemary
Rosemary is the perfect herb for seasoning pork and
lamb, from chops to roasts. Try rosemary on chicken and
fish with garlic, pepper and salt. Rosemary is often used
with oregano in Italian dishes. If you are cooking for
children, the powdered rosemary is nice.
Whole Spanish Rosemary Leaves
The size and shape of Christmas tree needles
1⁄4 cup jar (net .3 oz.) #33039 $ 1.55
1⁄ 2 cup glass jar (net .8 oz.) #33055 $3.09
1 oz. bag #33068 $ 1.69
4 oz. bag #33042 $ 3.79
8 oz. bag #33084 $ 6.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.69
1⁄ 2 cup glass jar (net 1.2 oz.) #33150 $ 3.55
1 oz. bag #33163 $ 1.89
4 oz. bag #33147 $ 4.29
8 oz. bag #33189 $ 7.55
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.29
1⁄ 2 cup glass jar (net 1.3 oz.) #33255 $ 3.59
4 oz. bag #33242 $ 4.15
8 oz. bag #33284 $ 7.29
1 lb. bag #33213 $ 13.60
Sage
Sage is a must for stuffing. The flavor of sage is also
perfect for simple baked chicken or pork, just sprinkle
with lemon juice or salt, sage, and black pepper.
Whole Leaf Albanian Prime Sage
Long, thin silvery-gray leaves
1⁄4 cup jar (net .2 oz.) #33334 $ 1.39
1⁄ 2 cup glass jar (net .5 oz.) #33350 $ 2.89
1 oz. bag #33363 $ 1.85
4 oz. bag #33347 $ 4.09
8 oz. bag #33389 $ 7.09
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1⁄4 cup jar (net .4 oz.) #33439 $ 1.79
1⁄ 2 cup glass jar (net .8 oz.) #33455 $ 3.59
1 oz. bag #33468 $ 2.75
4 oz. bag #33442 $ 6.29
8 oz. bag #33484 $ 11.59
Sandwich Sprinkle
This blend was created for making homemade
croutons, but along the way it has become the
lunchtime favorite in the Penzeys breakroom for all
types of sandwiches, from crusty subs to tuna salad.
Just shake on, or mix 1 TB. with 1 TB. water, add to ¹/4
cup vinegar and ¹/3 cup oil, shake, and drizzle on your
favorite sandwich. To make homemade croutons
(great for using up odds and ends of leftover bread):
for each 2 cups of cubed bread (4 regular slices), use 1
TB. seasoning. Traditional and very flavorful when
sautéed in 1-2 TB. butter or olive oil (toss over medium
heat for 3-4 minutes, until golden brown). For crispy,
low-fat croutons, coat lightly with a vegetable oil spray,
season and bake at 375˚ until brown (8-15 minutes),
turning twice while cooking. Hand-mixed from: garlic,
coarse salt, basil, oregano, rosemary, thyme, marjoram
and black pepper.
1⁄4 cup jar (net 1.2 oz.) #27539 $ 3.15
1⁄2 cup glass jar (net 2.5 oz.) #27555 $ 5.15
4 oz. bag #27542 $ 4.59
8 oz. bag #27584 $ 7.99
1 lb. bag #27513 $ 14.90
See spice Index on page 61
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .4 oz.) #33639 $ 1.55
1⁄ 2 cup glass jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
Seasoned Salt
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads. Handmixed from: Salt, Sugar, Paprika, Onion, Turmeric, Garlic,
Spice Extractives (including oleoresin of paprika, black
pepper, celery, rosemary, thyme).
1⁄ 4 cup jar (net 2.1 oz.) #29238 $ 1.09
1⁄ 2 cup glass jar (net 4.2 oz.) #29254 $ 1.89
4 oz. Bag #29241 $ 1.29
8 oz. Bag #29283 $ 2.39
1 lb. Bag #29212 $ 4.30
Sesame Seeds
White sesame seeds are traditionally used in America
for baking and granola making, smaller black sesame
are preferred in Japan. To toast sesame seeds, put in a
nonstick pan over medium heat and shake the pan
until the sesame seeds are browned. No oil necessary.
Whole Hulled Mexican White Sesame Seeds
1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.09
1⁄ 2 cup glass jar (net 2.4 oz.) #57859 $ 3.19
4 oz. bag #57846 $ 1.95
8 oz. bag #57888 $ 2.85
1 lb. bag #57817 $ 4.70
Whole Indian Black Sesame Seeds
1⁄4 cup jar (net 1.3 oz.) #57938 $ 2.39
1⁄ 2 cup glass jar (net 2.7 oz.) #57954 $ 3.79
4 oz. bag #57941 $ 2.65
8 oz. bag #57983 $ 4.25
1 lb. bag #57912 $ 7.50
Shallots
The flavor of shallots is similar to a sweet cross
between onions and garlic, but more delicate, rich and
complex. Shallots are used in France for poultry, veal,
salads, eggs and soups. In Indonesia, shallots are used
to add rich, sweet flavor to satay, soup & dipping
sauces. If your recipe calls for fresh shallots, use half as
much as the recipe calls for. A ¹/2 tsp. of freeze-dried
shallots equals one clove fresh shallots. From California.
1/4" Chopped Shallots
1⁄2 cup glass jar (net .4 oz.) #58056 $ 5.25
1 cup glass jar (net .7 oz.) #58085 $ 10.19
2 cup glass jar (net 1.4 oz.) #58027 $ 17.29
Shallot Salt
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
1⁄4 cup jar (net 1.6 oz.) #23131 $ 4.09
1⁄ 2 cup glass jar (net 3.3 oz.) #23157 $ 7.89
1 cup glass jar (net 6.3 oz.) #23186 $ 14.49
We’re cutting back on salt.
A really good and healthy thing going on
with food right now is that people are
using less salt. We want to be a part of
this. Going forward we will continue to
sell reasonably priced generic salts of the
earth and sea, but we will no longer be
selling the higher priced specialty salts. I
feel things have gotten to a point where
the specialty salts are glamorizing the use
of salt and, with that, encouraging people
to use more of it. I have also found that
along with the marketing of specialty salt
has come a great deal of misinformation,
including claims that some salts don’t
affect your health like others do. This is
just not true and not something we want
to be a part of. Salt is salt, it really is, and it
tastes no different no matter where it
comes from.
With our belief that cooking comes from
caring for those around you we feel part
of that is caring for the well-being of the
people we cook for. We all have our own
relationship with salt and I respect that,
but as a cook and as a business I feel so
much better about working to cut back
on the use of salt rather than encouraging
the use of more. I hope this makes sense
to you,
Kosher Style Flake Salt
If you only buy one salt this year make it this
one. Kosher Flake salt has a long history and a
great taste. The special shape of the flakes gives
this salt the maximum of salt flavor with the
minimum of salt used.
1 lb. bag #96025 $ 1.55
Pacific Sea Salt
Pacific Sea Salt is bright white and produced
domestically. The extra coarse is suitable for
grinding in salt mills, the coarse sea salt will
shake out of our standard jar and the fine
variety will work nicely in a home salt shaker.
Extra Coarse Grind, 10/30 mesh
1 lb. bag #96117 $ 2.29
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.09
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.29
1-800-741-7787 | www.penzeys.com
43
Thyme
One of the most fragrant flavors around, our French Thyme is great on
just about everything. Particularly good with chicken, fish and chops,
salads and vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
1⁄4 cup jar (net .3 oz.) #34036 $ 1.69
1⁄2 cup glass jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
Shrimp & Crab Boil Spices
Traditional for boiling shrimp, lobster, crab and fish. Handmixed from: yellow and brown mustard seed, allspice,
coriander, cloves, cracked bay leaf, cracked ginger, black
Tellicherry peppercorns, chili pepper, dill seed and caraway
seed.
1⁄ 4 cup jar (net .8 oz.) #15237 $ 3.29
1⁄ 2 cup glass jar (net 1.4 oz.) #15253 $ 5.49
4 oz. bag #15240 $ 6.25
Singapore Seasoning
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
1⁄4 cup jar (net 1.3 oz.) #15332 $ 3.65
1⁄ 2 cup glass jar (net 2.6 oz.) #15358 $ 6.09
4 oz. bag #15345 $ 5.99
8 oz. bag #15387 $ 10.85
1 lb. bag #15316 $ 20.60
Southwest Seasoning
Warm chili peppers with onion, garlic, pepper and
cilantro, with a smoky hint of chipotle. Sprinkle meat or
poultry with lemon or lime juice, then rub on
Southwest Seasoning, 1-2 teaspoons per pound. Add
to salsa and refried beans. Hand-mixed from: salt, ancho
pepper, onion, garlic, Mexican oregano, black pepper, red
pepper, cumin, paprika, chipotle, cilantro.
1⁄4 cup jar (net 1.2 oz.) #21137 $ 3.89
1⁄ 2 cup glass jar (net 2.7 oz.) #21153 $ 6.69
4 oz. bag #21140 $ 6.69
8 oz. bag #21182 $ 12.19
1 lb. bag #21111 $ 23.20
Star Anise
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.85
4 oz. bag #58243 $ 9.09
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.39
4 oz. bag #58148 $ 5.45
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 2.99
1⁄ 2 cup glass jar (net 1.9 oz.) #48158 $ 4.99
4 oz. bag #48145 $ 6.09
44
Penzeys spices | WINTER
Sumac
Used plain or mixed with thyme and sesame (Zatar), to
complement fish, meat and vegetables. Processed with
salt.
1⁄ 4 cup jar (net 1.2 oz.) #48237 $ 3.39
1⁄ 2 cup glass jar (net 2.5 oz.) #48253 $ 5.79
4 oz. bag #48240 $ 6.09
Sunny Paris Seasoning
One of our most popular salt free seasonings. Great for
Cornish hens, chicken, vegetables, rice, eggs and veal.
Simply sprinkle over salads, potatoes, or rice, or mix 1
TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn, dill
weed, basil, tarragon, chervil, bay leaf.
1⁄ 2 cup glass jar (net .6 oz.) #15453 $ 9.15
1 cup glass jar (net 1.3 oz.) #15482 $ 15.69
2 cup glass jar (net 2.6 oz.) #15424 $ 28.25
Sunny Spain Seasoning
(Salt-Free Lemon-Pepper)
The bestselling of all our salt-free blends. Perfect for
fish and chicken, vegetables and salads. Salt-free
blends are strong, start with less. Hand-mixed from:
black pepper, citric acid, lemon peel, garlic, onion.
1⁄4 cup jar (net 1.2 oz.) #15532 $ 3.49
1⁄ 2 cup glass jar (net 2.4 oz.) #15558 $ 5.85
4 oz. bag #15545 $ 5.99
8 oz. bag #15587 $ 10.85
1 lb. bag #15516 $ 20.60
Tarragon
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with poultry
and fish, vegetables and salad dressing.
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.49
1⁄ 2 cup glass jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Trinidad Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on ¹/2-1
tsp. per pound, grill or broil. Great for boneless/skinless
chicken breasts, season and freeze, two in a package,
they'll be ready when you are. Hand-mixed from: salt,
lemon peel, garlic, clove, ginger.
1⁄4 cup jar (net 1.3 oz.) #23636 $ 3.25
1⁄ 2 cup glass jar (net 3.2 oz.) #23652 $ 5.99
1 cup (net 6.0 oz.) #23678 $ 11.45
2 cup (net 12.0 oz.) #23623 $ 22.79
Tsardust Memories (Russian Style Seasoning)
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 3.09
1⁄ 2 cup glass jar (net 2.8 oz.) #28552 $ 5.09
4 oz. bag #28549 $ 4.09
8 oz. bag #28581 $ 6.99
1 lb. bag #28510 $ 12.90
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, cumin, garlic, half-sharp
paprika, black pepper, Turkish oregano, sumac, cilantro.
1⁄4 cup jar (net 1.1 oz.) #23836 $ 3.39
1⁄ 2 cup glass jar (net 2.2 oz.) #23852 $ 5.59
4 oz. bag #23849 $ 5.99
8 oz. bag #23881 $ 10.85
1 lb. bag #23810 $ 20.60
Dixie Pork Chops
This recipe from the McGraths makes a delicious sauce
that is great over mashed potatoes or rice.
A birthday celebration provides a perfect
opportunity for Renee McGrath, right, to
entertain friends.
Renee McGrath
Brian and Renee McGrath have
been together nearly 30 years, a
relationship that began with dinner
at Renee’s place in San Francisco
that included shrimp scampi, curried
rice, green salad and fresh
blueberries. It was love at first bite.
“From that moment on, besides
the love affair that we have with each
other, we’ve shared the joy of
cooking and inviting family and
friends to share with us,” says Renee.
Now living in Penn Valley,
California, the McGraths enjoy
hosting grill-outs and other special
occasions. “Anniversaries, wedding
and baby showers, any reason for a
family get-together—the more the
better,” says Renee. “Good cooking
comes from the heart…and wanting
to share.”
A South Carolina native, Renee
grew up in a family of cooks. But her
job “was simply to eat and enjoy,” so
it was years before she discovered her
passion for cooking. Not that she
didn’t learn some early lessons.
“While I don’t cook exactly like my
mom and grandma, their joy of
cooking was imprinted on my soul,”
she says.
Today Renee puts her soul into
dishes like these mouthwatering
Dixie Pork Chops.
Visit www.penzeys.com to try
another of Renee’s delicious recipes.
6
2
6
1⁄2 1⁄2 1⁄2 1⁄2 1⁄4 3
1⁄4 1
1⁄4
2
1⁄2 pork chops (bone-in works best)
TB. olive oil
WHOLE BAY LEAVES
tsp. THYME
tsp. RUBBED SAGE
tsp. CALIFORNIA BASIL
tsp. GRANULATED GARLIC POWDER
tsp. PENZEYS FRESHLY GROUND PEPPER
baking apples, peeled, cored and chopped
into small pieces (McIntosh or Granny Smith
work well)
Cup brown sugar
Cup brandy
tsp. vinegar (apple cider or balsamic)
TB. flour
Cup raisins
Preheat oven to 350°. Heat the oil in a skillet over
medium-high heat. Brown the chops on both sides.
Remove the chops from the skillet and set the skillet
aside for later use. Put the chops in a baking dish.
Place one BAY LEAF on each chop. Mix together the
THYME, SAGE, BASIL, GARLIC and PEPPER. Sprinkle
evenly over the chops. Top with the apples and
sprinkle with the brown sugar. In the skillet, reheat
the pork chop drippings over medium heat. Add the
brandy and vinegar, then stir the flour in and cook
until thick. Add the raisins and stir. Pour the sauce
over the chops. Bake, uncovered, at 350° for 1 hour.
Remove the bay leaves before serving. Great with
mashed potatoes!
Prep. time: 20 minutes including browning/sauce
making
Cooking time: 1 hour
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 chop, 1/3
cup sauce (230g); Calories 320; Calories from fat 80; Total fat 8g;
Cholesterol 70mg; Sodium 60mg; Carbohydrate 19g; Dietary Fiber
1g.
Beef Soup Base and Seasoning
For rich beef stock use ¹/2 - 3/4 tsp. Beef Base for each
cup (8 oz.) hot water. This is equivalent to 1 bouillon
cube, though Beef Base has more flavor and less salt.
Plain beef broth is wonderful when you’re under the
weather, or add noodles or vegetables for a quick lunch.
To “beef up” the flavor of soup, stew or gravy, add 2-3
tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp.
Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef
drippings to enhance the flavor of 2 cups gravy.
(net 8.0 oz.) #90186 $ 8.39
Chicken Soup Base and Seasoning
For rich chicken stock use ¹/2 - 3/4 tsp. Chicken Base for
each cup (8 oz.) hot water. This is equivalent to 1
bouillon cube, though Chicken Base has more flavor
and less salt. Plain broth is great when you’re on a diet,
or add noodles and vegetables for a quick lunch. When
making rice, add 1 tsp. Chicken Base to the water for
rich flavor. Chicken base is used to fortify the flavor of
soup, stew or gravy. For 2 quarts of soup or stew, add
2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken
Base to 2-3 TB. chicken drippings to enhance the flavor
of 2 cups gravy.
(net 8.0 oz.) #90281 $ 8.39
Ham Soup Base and Seasoning
Our soup bases are great for broth,
soup or gravy, but they also make great
seasonings. Try a little in rice, vegetables
and casseroles—wherever you need
a bit of extra flavor. Refrigeration is
recommended, but not necessary.
Ham Base is traditionally used to add rich, smoky ham
flavor to split pea or bean soup. For 2 quarts soup or
stew made with a ham bone, add 1 TB. Ham Base. For
soup without ham, use ¹/2 - 3/4 tsp. Ham Base per cup
(8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3
TB. drippings from baked ham to enhance the flavor of
2 cups gravy. Ham Base gives a flavorful boost to plain
vegetables or rice, just add a bit to the cooking water.
(net 8.0 oz.) #90586 $ 8.39
Pork Soup Base and Seasoning
For rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
(net 8.0 oz.) #90881 $ 8.39
46
Penzeys spices | WINTER
Seafood Soup Base and Seasoning
For rich seafood stock, use ¹/2 - 3/4 tsp. Seafood base for
each cup (8 oz.) hot water. Seafood stock is a great base
for chowder, gumbo or bisque, or to use in place of
clam juice. To make quick linguine with clam sauce,
cook 1 lb. pasta. While pasta is cooking, heat 2 TB. olive
oil in a large pan over medium heat. Add 2-4 minced
garlic cloves and 1 can clams, reserving the juice. Saute
for 2 minutes, add clam juice, ¹/2 cup water and 1-2 tsp.
Seafood Base. Cook over medium heat 3-5 minutes,
stirring, until reduced by about half. Serve over cooked,
drained pasta.
(net 8.0 oz.) #90986 $ 8.39
Turkey Soup Base and Seasoning
For rich turkey stock, use ¹/2 - 3/4 tsp. Turkey Base for
each cup hot water. This is equivalent to 1 bouillon cube,
though Turkey Base has more flavor and less salt. Plain
broth is good food for those times you’re under the
weather, or add vegetables or noodles for a quick lunch.
Turkey Base is often used to extend turkey gravy for
holiday dinners, or to fortify the flavor of dishes made
with turkey leftovers, such as soup, stew or casseroles.
For 2 quarts of soup or stew made with leftovers, add 23 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base with
4-5 TB. turkey drippings for 3 cups gravy.
(net 8.0 oz.) #90386 $ 8.39
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1 tsp.
to a cup of hot water. Throw a little in the pot to season
pasta and rice, great to add a little oomph to vegetable
casseroles and plain steamed veggies. Wonderful for
poaching fish. Rich roasty carrots form the base of our
new Vegetable Soup base, along with powdered
onions, potatoes and tomatoes. For full ingredients and
nutro, go to www.penzeys.com/soup.html
(net 8.0 oz.) #90481 $ 8.39
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
The Kirkland clan gathered in Buffalo last
summer. “We had tons of food, a lively volleyball
game and lots of laughs,” says Sue, third from
the right.
Sue Kirkland
M
om was a stay-at-home mom
for all nine of us kids,” says Sue
Kirkland of Buffalo, New York.
“Working with only my dad’s income,
she had to plan meals carefully and
we ate a lot of casseroles (I don’t
think I tasted a steak until I was an
adult!). But we were always allowed
to pick our favorite foods for our
birthdays. We are a real family of
sweet tooths—or is it sweet teeth?—
so there was always dessert, too.
“My siblings are now spread all
over the country so these days it’s just
a cozy foursome with my sister and
Mom and Dad on Sunday nights for
dinner. My mom was the first to make
this Ginger Chicken Soup. My
Alsatian grandma thought carrots
ruined chicken soup by making it too
sweet, but I love the big chunks of
sweetness with the zing of the ginger
and the garlic.
“Mom cooks about once a month
for a halfway house for people
recently released from prison who
are working their way back into
society. She has made the soup for
them. I’ve also taken it to a church
soup supper, and it was a huge hit.”
You can find another of Sue’s
recipes, tasty Barbecue Chicken, at
www.penzeys.com.
SeeSee
SPICE
Index
on page
61 61
spice
Index
on page
Ginger Chicken Soup
Sue’s mom likes to save time by using a storebought rotisserie chicken for this recipe.
3
1
2
2
1
4
12 1
8
1-2
1⁄2-1
TB. olive oil
onion, chopped
carrots, sliced
parsnips, sliced (optional)
2-inch piece fresh ginger, chopped, or
1
⁄2 tsp. POWDERED GINGER
small garlic cloves, minced or 3⁄4 tsp.
GRANULATED GARLIC
Cups chicken broth (12 cups water with
3-4 TB. CHICKEN SOUP BASE)
rotisserie chicken, cut up or 3-4 Cups
cooked chicken
oz. egg noodles
tsp. salt, to taste
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
Add the chicken broth and the chicken meat.
Bring to a near boil. Add the egg noodles and
cook until the noodles are tender, usually 6-10
minutes. Add salt and PEPPER to taste and serve.
Prep. time: 10 minutes
Cooking time: 20 minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 1 1/2 cups
(373g); Calories 210; Calories from fat 70; Total fat 8g; Cholesterol
55mg; Sodium 1000mg; Carbohydrate 20g; Dietary Fiber <1g.
Heat the olive oil in a stock pot over medium-high
heat. Add the onion, carrots and parsnips and
cook until fragrant, about 5 minutes. If using fresh
ginger and garlic, add them now. If using dried
GINGER and GARLIC, add with the chicken stock.
1-800-741-7787
| www.penzeys.com
1-800-741-7787
| www.penzeys.com47 47
Taco Seasonings
Chicken Taco Seasoning
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish paprika, cumin, cilantro, Tellicherry black
pepper, Mexican oregano, jalapeno powder.
Taco Seasoning
Very similar to seasoning packets sold in grocery
stores, but much more flavorful and less expensive.
Family style, not hot. Mix 4 TB. with 6 oz. water, add
to 1 lb. browned, drained ground beef or cooked
chicken or beans. Simmer 10 min. until thick. Taco
Seasoning is also great for dip—mix 2 TB. in 2 TB.
water, then blend with ½ cup sour cream and ¹/2 cup
cream cheese. Hand-mixed from: paprika, salt, onions,
lactose, dextrose, corn flour, (corn, lime) tomato
powder, cumin, garlic, oregano, black pepper, cocoa
powder, allspice.
1⁄4 cup jar (net 1.4 oz.) #23531 $ 3.19
1⁄ 2 cup glass jar (net 2.9 oz.) #23557 $ 5.25
4 oz. bag #23544 $ 4.25
8 oz. bag #23586 $ 7.35
1 lb. bag #23515 $ 13.50
Need a quick and
easy dinner?
Make tacos!
1⁄4 cup jar (net 1.1 oz.) #24233 $ 3.09
1⁄ 2 cup glass jar (net 2.1 oz.) #24259 $ 5.09
4 oz. bag #24246 $ 5.25
8 oz. bag #24288 $ 9.39
1 lb. bag #24217 $ 17.70
Bold Taco Seasoning
Rojo Taco Seasoning
1⁄4 cup jar (net 1.2 oz.) #24338 $ 3.19
1⁄ 2 cup glass jar (net 2.7 oz.) #24354 $ 5.29
4 oz. bag #24341 $ 4.59
8 oz. bag #24383 $ 7.99
1 lb. bag #24312 $ 14.90
1 cup glass jar (net 8.4 oz) #97280 $ 5.35
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
Tuscan Sunset
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook 812 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
Turmeric
What makes mustard yellow? Turmeric. From India.
Salt free Italian-style seasoning. Perfect for veggies and pasta, salads, tomato sauce,
chicken and fish. The rich sweet flavor of basil and oregano with the added zest of
garlic, bell pepper and black pepper. Round it off with a touch of fennel, and who
needs salt? Perfect for every vegetable, from asparagus to zucchini. We especially love
it sprinkled on fresh tomatoes, corn on the cob, snap peas and green beans. Also
makes a great salad dressing for green salads and hearty veggies on the grill, and use
it to marinate fish fillets, lean pork, and boneless/skinless chicken as well! Hand-mixed
from: basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, anise. To make oil &
vinegar salad dressing: Cover 1 TB. Tuscan Sunset Seasoning with 1 TB. water, let
stand a few minutes. Add ¹/3 cup olive oil and ¹/4 cup balsamic vinegar, stir. Add 1-2 tsp.
prepared Dijon-style mustard, if desired—it helps vinegar and oil dressings stay
together. To make creamy salad dressing: Mix 1 tsp. Tuscan Sunset Seasoning, ¹/4 cup
mayonnaise, and ¹/4 cup buttermilk, divide between 2 salads.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
1⁄4 cup jar (net .5 oz.) #16539 $ 2.39
1⁄ 2 cup glass jar (net 1.0 oz.) #16555 $ 4.59
4 oz. bag #16542 $ 9.09
Natural Wasabi with pure Wasabi powder
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1⁄ 4 cup jar (net 1.5 oz.) #28631 $ 2.75
1⁄ 2 cup glass jar (net 3.1 oz.) #28657 $ 4.35
4 oz. bag #28644 $ 2.95
Wasabi
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
Natural Wasabi
Blend of horseradish, mustard, tapioca starch and wasabi.
1⁄ 4 cup jar (net .9 oz.) #48637 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
Blend of horseradish, mustard, wasabi and tapioca starch.
1⁄ 4 cup jar (net .9 oz.) #48732 $ 3.95
1⁄ 2 cup glass jar (net 1.9 oz.) #48758 $ 7.45
Pure Wasabi
100% pure wasabi
1⁄ 8 cup small glass jar (net .7 oz.) #48895 $ 14.89
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 3.09
1⁄ 2 cup glass jar (net 1.7 oz.) #23757 $ 5.09
4 oz. bag #23744 $ 6.25
48
Penzeys spices | WINTER
Lisa Mouton
I
have cooked for and with my
family for a long time now,” says Lisa
Mouton of Orlando, Florida. “Our
two children are both in college, so
we are now adjusting to feeding just
three—me, my husband Roger, and a
family friend, John.
“We have melded Roger’s Cajun
background, John’s Polish-American
heritage and my English
background, as well as our love for
Asian cooking, into a fairly eclectic
menu. Our children have grown up
with a wider variety of foods than
most kids.
“The Cajun Steak is one of the
first things I learned to cook as a
newlywed,” Lisa adds. “It has become
a staple in our household. We always
serve it over rice, usually with a salad
and crusty bread.
“Roger’s side of the family has had
roots in Louisiana prior to the
American Revolution. His father,
Cliff Mouton, is a great cook and has
taught me a lot.
“Cliff’s Bean Dip is a low-fat recipe
and fairly healthy. I think the only
Lisa, Roger and John are all smiles aboard
ship in November 2008.
change I’ve made is to add the lime
juice. Living in Orlando, we have
several citrus trees and the fruits often
make their way into things we cook.”
Cliff’s Bean Dip
Cajun Steak
Lisa’s husband’s Cajun roots can really be tasted and
appreciated in this delectable dish.
11⁄2 2
4
1⁄2 1
1
1⁄2 1
1-2 1-2
1⁄2 lbs. eye of round roast or bottom round
roast
large onions, chopped
cloves garlic, minced
Cup steak sauce (your favorite—Lisa
uses A1)
TB. Worcestershire sauce
tsp. REGULAR MUSTARD POWDER
tsp. CAYENNE PEPPER
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. CAJUN SEASONING, optional
tsp. BEEF SOUP BASE in 2 Cups water
lb. fresh mushrooms
See spice Index on page 61
Trim the beef of all fat
and gristle. Cut into
cubes, approximately
11⁄2 inches. Heat
a Dutch oven or
stock pot over high
heat. Add the beef.
Let brown, stirring
occasionally, until the
meat has released
its juices and they
have evaporated,
allowing the meat
to sizzle again. Add
the onion and garlic
and turn the heat
down to medium. Stir
until the onion and
garlic are softened.
Add the steak sauce,
Worcestershire sauce,
REGULAR MUSTARD
POWDER, CAYENNE,
PEPPER and CAJUN SEASONING if using. Stir well,
scraping the bottom of the pan. Pour in the beef
broth and allow to come to a boil. Turn the heat
down so that the steak maintains a slow boil. Keep
the pot uncovered and cook for 1 hour. Watch the
mixture and add water as necessary, to keep the
beef covered with liquid. Cut the mushrooms in
halves or quarters, so that they more or less match
the size of the beef cubes. Add to the pot, and
cook at a slow boil for another 30 minutes. By this
time the beef should be very tender and the liquid
should have reduced to a thick and spicy sauce.
Serve over hot cooked white rice.
Prep. time: 10 minutes
Cooking time: 3 hours
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 cup (227g);
Calories 200; Calories from fat 40; Total fat 4g; Cholesterol 50mg;
Sodium 540mg; Carbohydrate 11g; Dietary Fiber 1g.
Lisa shares, “This dish is totally fat free and works well
with bell pepper strips, as well as tortilla chips. It is
spicy.”
1
1⁄8 1⁄4 1⁄2 1
1⁄4 2
1
16 oz. can black beans, drained and rinsed
large onion, finely chopped
Cup pickled jalapeño slices (available in
cans or bottles in the ethnic section)
tsp. MINCED GARLIC soaked in 2 tsp. water
for 5 minutes
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. GROUND CUMIN
tsp. CHILI POWDER (REGULAR, MEDIUM
or HOT)
TB. lime juice (juice of 1 lime)
Put all of the ingredients in a blender and blend
until smooth.
Prep. time: 5 minutes
Cooking time: none
Yield: about 2 cups
Nutritional Information: Servings 8; Serving Size 1/4 cup (69g);
Calories 40; Calories from fat 0; Total fat 0g; Cholesterol 0mg;
Sodium 280mg; Carbohydrate 10g; Dietary Fiber 3g.
Madagascar Vanilla Beans
Regarded as the world's best, Madagascar beans set
the standard for prime vanilla flavor.
3 beans #58430 $ 7.25
15 beans #58456 $ 28.65
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 7.25
15 beans #58656 $ 28.65
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and
using the sugar in baking (replace 1 TB
of the regular sugar in the recipe with
1 TB of Vanilla Sugar). We also love
tossing Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and
candy-making, and is particularly nice where the flavor
of the vanilla bean should shine through, such as in
ice-cream. Vanilla sugar is also the perfect sprinkle for
coffee and hot chocolate. Madagascar and Mexican
Vanilla Beans chopped, mixed and aged with white sugar.
1⁄ 2 cup glass jar (net 3.4 oz.) #92351 $ 6.59
1 cup glass jar (net 6.8 oz.) #92380 $ 10.99
2 cup glass jar (net 13.6 oz.) #92322 $ 21.99
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92256 $ 15.95
8 fluid ounce bottle #92285 $ 27.69
16 fluid ounce bottle #92214 $ 46.95
almond, lemon and orange extracts on page 22.
50
Penzeys spices | WINTER
Kelly Bollinger
O
ur three daughters are each
spaced four years apart and all went
to college in a row. My cookie
repertoire really expanded during
those years,” says Kelly Bollinger, who
lives with her husband Dave in
Owego, New York. “I created the
Super Peanut Butter Cookies to
make my care
packages extra special. They are
good keepers and mail well.
“Although our daughters are now
grown, we visit regularly and I love to
cook and bake for them and their
husbands,” Kelly adds.
She loves to use family heirloom
recipes, too, such as her Grandma
Adair’s Buttermilk Banana
Kelly’s three daughters call their
mom the “care package queen.” She
kept the treats coming all the years
they were in college. At left, the
whole family celebrates the
middle sister Elizabeth’s wedding.
Super Peanut Butter Cookies
These cookies from Kelly may not wear little capes
and leap tall buildings in a single bound, but they
sure do make the world a nicer place.
1
11⁄2 2⁄3 2
1
21⁄2 1
1⁄2 2
Cup butter, softened (2 sticks)
Cups sugar
Cup creamy peanut butter
eggs
tsp. PURE VANILLA EXTRACT
Cups flour
tsp. baking soda
tsp. salt
Cups peanut butter baking chips
VANILLA SUGAR for rolling, optional
Preheat oven to 350°. Cream together the butter,
sugar and peanut butter with a mixer. Beat in the
eggs and VANILLA. Add the flour, baking soda,
salt, and peanut butter chips and mix well until
combined. Using about a tablespoon of dough, roll
into walnut-sized balls, roll in VANILLA SUGAR if
desired, and place on greased cookie sheets. Using
a dinner fork, press each ball in first one direction
and then crosswise (dip the fork lightly in a glass of
water every 2-3 cookies to prevent sticking). Bake
at 350° for 12-15 minutes (until light brown). Cool
completely.
Prep. time: 10 minutes
Baking time: 12-15 minutes
Yield: 30 or so
Nutritional Information: Servings 15; Serving Size 2 cookies (97g);
Calories 460; Calories from fat 230; Total fat 25g; Cholesterol 60mg;
Sodium 370mg; Carbohydrate 49g; Dietary Fiber 2g.
Bread. “I
have
tried a lot
of banana bread recipes but
always return to hers,” she confides.
“Grandma taught me to be a
frugal cook. When we would scrape
out the batter, if I missed any, she
would say, ‘That’s the cook’s piece
left in the bowl!’ I found out long
ago that quality herbs, spices and
extracts actually stretch your food
budget because they make simple
foods so tasty.”
You’ll find the recipe for Grandma
Adair’s simply delicious sky-high
banana bread on page 52.
y
er and hubb
Kelly Bolling
.
ld
a cornfie
Dave cozy in
Buttermilk Banana Bread
Kelly Bollinger says this has been her go-to banana
bread recipe for the past 30 years “because it is
foolproof and makes two nice loaves to serve a
crowd.”
⁄2 1
4
4
1
1
Cup butter, softened (1 stick)
Cup white sugar
eggs
very ripe bananas, mashed with a fork
Cup buttermilk
2
4
4
1
1
tsp. PURE VANILLA EXTRACT
Cups flour
tsp. baking soda
tsp. PENZEYS CINNAMON
tsp. salt
Preheat oven to 350°. Cream together the butter
and sugar. Add the eggs and mix well. Add the
remaining ingredients and mix well. Pour into
2 greased bread loaf pans (4.5x8.5” would be
preferable—5x9” will work but the loaves don’t
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality 100%
premium Madagascar “Bourbon Islands” vanilla beans. These
beans have a rich and complex, smooth, true flavor. The coolperking process retains the bean's full flavor, along with all of the
desirable vanilla side notes. With over 400 flavor components in
every high-quality vanilla bean, artificial vanilla (which contains
only one–synthetic vanillin) will never come close to matching
the wonderful richness of pure vanilla extract. This extract is 10%
stronger than the pure vanilla extract sold in supermarkets, and
has the great Madagascar flavor. Ingredients: water, alcohol, sugar
and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
52
Penzeys spices | WINTER
rise as high). Bake for 1 hour at 350° and let cool
slightly before removing from the pans and cooling
on a wire rack.
Prep. time: 15 minutes
Baking time: 1 hour
Serves: 24 slices
Nutritional Information: Servings 24; Serving Size 1 slice (74g);
Calories 180; Calories from fat 45; Total fat 5g; Cholesterol 40mg;
Sodium 260mg; Carbohydrate 30g; Dietary Fiber 1g.
Melita McCully’s brownies are soft and
chewy—and heavily requested.
Melita
McCully
A
lthough Melita McCully retired
from the U.S. Army as a Colonel four
years ago, you might consider standing
at attention when she arrives with baked
goods.
Her Brownies recipe, which she
shares here, is worth saluting. It comes
by way of her sister-in-law Fran, a
confirmed “chocoholic.” “Everyone in
our family loves them and all of my
friends and neighbors are always asking
for these brownies,” says Melita.
The soft and chewy cookies that
Melita lovingly prepares in her home in
Harrisburg, Pennsylvania, are also big
hits. The Oatmeal Raisin cookie recipe
(see page 17) is one of many that she
developed cooking and baking from
scratch.
The oldest of seven children, Melita
started cooking and baking in the
kitchen as a child, and continued
throughout her busy military career.
She served in Europe and the Balkans.
“Baking was very therapeutic for me
when I was on active duty,” she adds.
Today, Melita’s volunteer work in her
community and church keep her
busy—along with her pets—but there is
always time for cooking. “I simply enjoy
baking for my friends,” she smiles.
See spice Index on page 61
Brownies
Melita tells us, “This is my sister-in-law Fran’s recipe.
She is a chocoholic and has many super recipes.”
3
5
21⁄2 1
2
1
11⁄2 11⁄2 1-11⁄2 11⁄2-2 sticks butter (11⁄2 Cups)
eggs
Cups sugar
Cup brown sugar, firmly packed
TB. instant coffee granules PLUS 4 TB.
bourbon or rum (or 2 TB. strong, freshly
brewed coffee PLUS 2 TB. bourbon or rum)
TB. PURE VANILLA EXTRACT
Cups all-purpose flour
Cups COCOA POWDER (we used NATURAL)
Cups chocolate chips
Cups chopped nuts—walnuts or pecans
Preheat oven to 350°. Grease a jelly roll pan (large
cookie sheet with sides) and set aside. Heat the
butter in a mixing bowl in the microwave at 50%
power until melted. Cream together the melted
butter, eggs, sugar, brown sugar, coffee, bourbon
and VANILLA until well mixed. In a separate bowl,
sift together the flour and COCOA. Gradually add
to the creamed mixture, beating well after each
addition. Fold in the chocolate chips and nuts.
Pour the batter into the jelly roll pan and bake at
350° for about 35 minutes or until the top cracks.
Remove from the oven and let cool before cutting.
Prep. time: 10 minutes
Baking time: 35 minutes
Serves: 36 squares
Nutritional Information: Servings 36; Serving Size 1 brownie (59g);
Calories 250; Calories from fat 130; Total fat 14g; Cholesterol 45mg;
Sodium 65mg; Carbohydrate 31g; Dietary Fiber 2g.
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
Herb Gift Box
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $28.89
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $15.99
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
Cheese Seasonings Gift Box
G if t B o x es | 4 JAR
Rich with cheese, spices, poppy and sesame seeds,
these seasonings were originally made for
sprinkling on green salads or garlic bread. They are
also great mixed, 1-2 TB, in a Cup of vinegar and oil,
mayonnaise, sour cream or yogurt for salad
dressing, pasta, or vegetable dip. Also good
sprinkled on sautéed or baked chicken or fish,
steamed vegetables, eggs, baked potatoes or
popcorn.
BOX CONTAINS: Salad Elegant, Rocky Mountain Seasoning, Garden Salad, Sicilian Salad
#85746 $25.69
Cocoa Lover’s Gift Box
This gift contains all the spices needed to make
delicious, homemade hot chocolate. Also perfect
for coffee lovers, just line up the jars by the
espresso maker.
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $13.49
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label. It’s a fun gift to give... and in this
case maybe even more fun to receive.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.29
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $34.69
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
Pepper Lover’s Gift Box
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $39.49
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $48.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $20.59
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $19.99
Spicy Wedding Shower Gift Box
Four good, easy-to-use mixes. The vibrantly colored
blends, nestled in bay leaves, cinnamon sticks, and
whole nutmeg, make this gift stand out at any
group gift-opening, and won’t be duplicated.
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $21.69
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $25.59
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $25.89
Mill Owner’s Gift Box
Taco Seasonings Gift Box
BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four Peppercorn
Blend
#81243 $22.95
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $27.95
Mini Gift Box
Do-It-Yourself Gift Box Kit
Ethnic Milwaukee Gift Box
Extracts Gift Box
We've combined all of our popular extracts into one
gift. Perfect for baking or adding flavor to pancake
or waffle batter, cake mixes, coffee, tea or hot
chocolate. Extracts are really flavorful, and a little
goes a long way, so this is a gift that will last.
BOX CONTAINS: Double Strength Madagascar Pure Vanilla Extract, Pure Almond Extract, Pure Orange Extract,
Pure Lemon Extract
#81843 $37.99
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling.
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $22.95
54
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
Penzeys spices | WINTER
A thoughtful gift for those who already have a
peppermill (or two).
Penzeys new Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible and
reasonable. These four amazing, universallyappealing spices will instantly bring deliciousness
to the cooking of everyone you know. Perfect as a
tasteful token of your love for someone special, a
hostess gift or a thoughtful thank-you gift. Penzeys
Mini Gift Box, the right lil’ gifty for right now.
BOX CONTAINS: ¼ cup jar each of our new Penzeys Cinnamon, Penzeys Freshly Ground Pepper, Penzeys Garlic
Powder and our salt-free Mural of Flavor Seasoning.
Also includes a packet of four cards with handy tips for
each spice.
#82419 $11.95
All of our Taco Seasonings in one box. Tacos are so
tasty, quick and easy, is it any wonder one of the
most popular flavors in America is Mexican?
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 4 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 11⁄2 oz. of cinnamon sticks, 1⁄2 oz.
of whole Grenada nutmegs and 1⁄2 oz. of select Turkish
bay leaves, a brochure with recipes on how to use the
cinnamon sticks, nutmeg and bay leaves.
4 jar kit #89744 $3.69
Spicy wedding shower gift box
#86543 $25.59
Penzeys new Mini Gift Box makes giving a gift
of great flavor to everyone you love both
possible and reasonable. These four amazing,
universally-appealing spices will instantly
bring deliciousness to the cooking of
everyone you know. Perfect as a tasteful
token of your love for someone special, a
hostess gift or a thoughtful thank-you gift.
Penzeys Mini Gift Box, the right lil’ gifty for
right now.
BOX CONTAINS: ¼ cup jar each of our new
Penzeys Cinnamon, Penzeys Freshly Ground
Pepper, Penzeys Garlic Powder and our salt-free
Mural of Flavor Seasoning. Also includes a
packet of four cards with handy tips for each
spice.
Mini Gift Box #82419 $11.95
MINI gift Box
Four 1/4 cup jars in the perfect little box!
G if t B o x es | 4 JAR
!
w
Ne
Hot chocolate gift set
#87737 $29.29
8 Jar Boxes
American Kitchen Gift Boxes
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great taste. A
gift for the family that's just starting out, for older folks
trying to eat more healthy, or even for yourself.
8 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder,
Chinese 5 Spice, Italian Herb Seasoning
#85483 $44.69
12 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder, Chinese 5 Spice, Italian Herb Seasoning, Bicentennial Rub,
Bouquet Garni, Arrowroot Starch, Cayenne Pepper
#86022 $54.49
Baker’s Assortment Gift Box
G if t B o x es | 8 JAR
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: Sweet China Cassia
Cinnamon, Natural High Fat Cocoa, Double Strength
Madagascar Pure Vanilla Extract, Ceylon True Cinnamon,
Dutch Blue Poppy Seeds, China Ginger Powder, Minced
Lemon Peel. Quarter cup jars of: Powdered Cloves,
Ground Cardamom
#81580 $49.95
Flavors of Asia Gift Box
Asian cooking in American kitchens has been popular
for some time. Whether you are a fledgling Asian cook
or an iron chef, this gift box has all the basic tools for a
delicious Asian meal at home.
Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese 5 Spice, Singapore Seasoning, Indonesian Saté
#82282 $41.29
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most popular
meat, poultry and fish seasonings from summertime
grilling to winter broiling.
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $28.49
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $58.29
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $42.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $43.89
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $42.89
Box CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena St. Rib Rub
#85388 $42.89
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $45.79
56
56
Herb Gift Box
Penzeys spices | WINTER
An excellent, moderately priced wedding gift that
the bridal couple will love. Eight top-selling, very
popular spices and seasonings. A great
combination for setting up a kitchen, nice for new
cooks and for those experienced enough to
appreciate great spices.
BOX CONTAINS: Pasta Sprinkle, Creamy Peppercorn,
Cajun Seasoning, Medium Hot Chili Powder, Hungarian
Sweet Paprika, Ground China Cinnamon, Jerk Chicken
Seasoning, English Prime Rib Rub and wedding charms
#86880 $41.89
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most praise.
It is easy to please the most demanding bridal
couple with this gift. A beautiful, sturdy wooden
peppermill, peppercorns, and four versatile
seasoning blends combine to form a gift that will
enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $69.95
Starter Set Gift Box
Great for someone who is just starting out. This gift
includes the most basic, easiest to use spices and
seasonings. Everything from salads to popcorn to
steak can be easily prepared–the perfect gift to
encourage someone to cook tasty, healthy,
inexpensive meals for one or more.
Box CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $39.59
Steak Seasonings Gift Box
America's love affair with steak is alive and well.
These seasonings are blended using robust spices
and coarser grinds to stand up to your favorite
steak.
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, Saté Seasoning
#86680 $48.39
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital
for authentic and flavorful Mexican cooking.
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Broken Leaf Cilantro,
Ground Chipotle Pepper, Adobo Seasoning, Powdered
Ceylon Cinnamon
#81685 $38.59
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 11⁄2 oz. of cinnamon sticks, 1⁄2 oz.
of whole Grenada nutmegs and 1⁄2 oz. of select Turkish
bay leaves, a brochure with recipes on how to use the
cinnamon sticks, nutmeg and bay leaves.
8 jar kit #89881 $4.39
Deluxe Spicy Wedding gift box
#86385 $69.95
starter set gift box
#85283 $39.59
G if t B o x es | 8 JAR
baker’s assortment gift box
#81580 $49.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
57
Crates
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great
taste. A gift for the family that's just starting out,
for older folks trying to eat more healthy, or even
for yourself.
#85962 $136.49
Baker’s Gift Crate
From apple bread to blueberry pie to cookies, this
gift fits the bill for every baking recipe. Our
Baker’s Crate has it all—it might even be the
perfect addition to your own kitchen or a
thoughtful wedding gift.
#83539 $129.95
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
G if t cra t es
#87632 $226.95
The Grand Spice Gift Crate
Grill & Broil Gift Crate
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling. Perfect for all cuts of beef, pork, chicken
and seafood, just rub on to taste, starting with 1
tsp. per pound.
#85838 $97.59
The Pepper Gift Crate
Everyone loves pepper, it's the most used spice in
America, so it’s no wonder this crate makes an
excellent wedding present or wonderful gift for
someone special.
#82082 $99.95
The Spice Replacement Gift Crate
Kitchen of Provence Gift Crate
French cooking will never go out of style. This gift
contains all the classic spices for seasoning
French food.
There are certain times in life when a person
needs to completely replace their selection of
spices and seasonings—whatever the reason, this
is a wonderful assortment of the spices
commonly called for in recipes. This gift also
includes popular, versatile and traditional blends
to round out your spice cupboard.
#87432 $126.79
#86172 $119.39
Pasta & Salad Seasonings Gift Crate
Two Hearts Gift Crate
Everyone wants to eat healthy, but no one wants
to feel deprived. With this crate, you can have the
best of both worlds—delicious, flavorful food
that won’t take a toll on your waistline.
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87337 $114.95
#87537 $154.79
A very special gift. Flavorful, exciting, high quality
spices, herbs and seasonings. Everybody needs
exactly what's in this gift, from the beginning
cook to the seasoned expert.
The Wedding Gift Crate
#87137 $179.95
#87029 $119.95
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
the wedding gift crate
#87029 $119.95
58
58
Penzeys spices | WINTER
THE BIG CRATE
#87632 $226.95
the grand spice gift crate
#87137 $179.95
two hearts gift crate
#87537 $154.79
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
59
Sam and Joan Malambri will celebrate 52 years
of love, laughter and delicious treats this
February.
The Malambris
S
am and Joan Malambri were
teenagers when they met in a
Chicago ice cream parlor called
Iceland. They were married the day
after Valentine’s Day, 1958.
“We celebrated our 50th
anniversary with 75 of our closest
friends in our home,” says Joan, now
of Inverness, Illinois. “We had a large
buffet of all homemade food.”
Sam’s one word of advice for
keeping a marriage vibrant for 52
years? “Humor.”
Lots of laughs and a mutual love
of cooking keep the tenderness
between them. “We make Strawberry
Bread often in winter and serve it
both for breakfast and dessert,” says
Joan. “We love the aroma throughout
the house as it is baking.” Frozen
berries make it easy to add a little
love to a winter day and give a jammy
flavor to the rich cinnamon bread.
When Sam and Joan were invited
to their nephew’s wedding recently,
they thought of the perfect gift: a
Penzeys Wedding Gift Crate wrapped
up with two oven mitts dressed like a
bride and groom. In the cooking-tolove department, the next
generation of Malambris is off to a
good start, it seems!
You’ll find another Malambri
favorite, Encore Chewies, at www.
penzeys.com
See
Index on
page 47 | winter
60 Full
Penzeys
spices
Strawberry Bread
Frozen strawberries are nice for bringing a taste of
summer to the table during the gray days of winter,
but be sure to hang on to this recipe and try it with
fresh berries, too.
3
2
1
1
11⁄4 3
1
2
2
1
Cups all-purpose flour
tsp. PENZEYS CINNAMON
tsp. baking soda
tsp. salt
Cups vegetable oil
eggs
tsp. PURE VANILLA EXTRACT
Cups sugar
10 oz. pkgs. frozen strawberries in syrup,
thawed and drained well
Cup chopped pecans
Preheat oven to 325°. Grease and flour two
5-cup (4.5” x 8.5”) loaf pans (we prefer glass) and
set aside. Sift together the flour, CINNAMON,
baking soda and salt and set aside. In a large
bowl, beat together the oil, eggs, PURE VANILLA
EXTRACT and sugar until well blended. Gradually
add the dry ingredients, stirring just until
all the ingredients are moistened. Stir in the
strawberries and nuts. Spoon the batter into
the loaf pans and bake at 325° for 1 hour and 10
minutes. Cool in the pans for 10 minutes before
removing from the pans to cool on a wire rack.
Prep. time: 15 minutes
Baking time: 1 hour 10 minutes
Serves: 24 slices
Nutritional Information: Servings 24; Serving Size 1 slice (79g);
Calories 280; Calories from fat 140; Total fat 16g; Cholesterol
25mg; Sodium 160mg; Carbohydrate 35g; Dietary Fiber <1g.
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 22
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 8
BBQ 3000 . . . . . . . . . . . . . . 8
Basil . . . . . . . . . . . . . . . . . . 6
Bavarian Style Seasoning . . . 8
Bay Leaves . . . . . . . . . . . . . . 8
Beef Roast Seasoning . . . . . . . 8
Bell Peppers . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 12
Bouquet Garni . . . . . . . . . 12
Brady Street Cheese Sprinkle . . 6
Bratwurst Sausage . . . . . . . . 12
Breakfast Sausage . . . . . . . . . 12
C
Cajun Seasoning . . . . . 2, 13, 40
Cake Spice . . . . . . . . . . . . . 12
California Seasoned Pepper . 13
Caraway Seed . . . . . . . . . . . 13
Cardamom . . . . . . . . . . . . . 13
Celery Flakes . . . . . . . . . . . . 13
Celery Salt . . . . . . . . . . . . . . 13
Celery Seed . . . . . . . . . . . . . 13
Charnushka . . . . . . . . . . . . . 13
Cheese Seasonings
Brady Street . . . . . . . . . . . 6
Garden Salad . . . . . . . . . . 6
Rocky Mountain . . . . . . . . 6
Salad Elegant . . . . . . . . . . 6
Sicilian Salad . . . . . . . . . . . 6
Chervil . . . . . . . . . . . . . . . . 13
Chesapeake Bay Seasoning . . . 18
Chicago Steak Seasoning . . . . 18
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
Jalapeño Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . 12
Chinese Five Spice Powder . 18
Chip & Dip Seasoning . . . . . . 18
Chives . . . . . . . . . . . . . . . . 18
Cilantro . . . . . . . . . . . . . . . 18
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . 14
Ceylon Stick Cinnamon . . . . 17
Cinnamon Chunks . . . . . . . 17
Cinnamon Sugar . . . . . . . . 17
Cinnamon Sticks . . . . . . . . 17
Cloves . . . . . . . . . . . . . . . . 18
Cocoa Powder . . . . . . . . . . . 19
Coriander . . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 23
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 21
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 19
Fajita Seasoning . . . . . . . . . . 19
Fennel . . . . . . . . . . . . . . . . 19
Fenugreek . . . . . . . . . . . . . . 19
Fines Herbes . . . . . . . . . . 19
Florida Seasoned Pepper . . 19
Four Peppercorn Blend . . . . . 30
4/S . . . . . . . . . . . . . . . . . . 22
4/S Smoky . . . . . . . . . . . . . . 22
4/S Spicy . . . . . . . . . . . . . . 22
Fox Point Seasoning . . . . . . . 22
French Four Spice . . . . . . . 23
Mustard Seed . . . . . . . . . . . 35
Northwoods Seasoning . . . . . 35
Northwoods Fire Seasoning . . 35
Nutmeg . . . . . . . . . . . . . . . 35
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 48
Rosemary . . . . . . . . . . . . . . 43
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 23
Galena Street Rub . . . . . . . . . 23
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 23
Garlic Salt . . . . . . . . . . . . . . 24
Ginger . . . . . . . . . . . . . . . . 23
Greek Seasoning . . . . . . . . . 24
Gumbo File Powder . . . . . . . . 24
Old World Seasoning . . . . . . . 35
Onion Powder . . . . . . . . . . . 35
Onions, White and Toasted . . . 39
Orange Extract . . . . . . . . . . . 22
Orange Peel . . . . . . . . . . . . 39
Oregano . . . . . . . . . . . . . . . 39
Ozark Seasoning . . . . . . . . . . 39
Paprika . . . . . . . . . . . . . . . . 39
Paprika, Spanish Smoked . . . . 39
Parisien Bonnes Herbes . . . 39
Parsley . . . . . . . . . . . . . . . . 42
Pasta Sprinkle . . . . . . . . . . 42
Pepper
Black Peppercorns . . . . 26, 28
Penzeys Freshly
Ground Pepper . . . . . . . . 26
Green Peppercorns . . . . . . 26
Ground Black Pepper . . . . . 30
Ground White Pepper . . . . . 30
Pink Peppercorns . . . . . . . 26
Szechuan Peppercorns . . 30
White Peppercorns . . . . . . 26
Pepper Blends
European Peppercorns . . 30
Four Peppercorn Blend . . 30
Lemon Pepper Seasoning . . 30
Mignonette Pepper . . . . 30
Shallot Pepper Seasoning . . 30
Szechuan Pepper Salt . . . . . 30
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 42
Pizza Seasoning . . . . . . . . . . 42
Poppy Seed . . . . . . . . . . . . . 42
Pork Chop Seasoning . . . . . . 42
Poultry Seasoning . . . . . . . 42
Pumpkin Pie Spice . . . . . . . . 42
Raspberry Enlightenment . . 42
Saffron . . . . . . . . . . . . . . . . 35
Sage . . . . . . . . . . . . . . . . . 43
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 36
Country French Vinaigrette . 36
Creamy Peppercorn . . . . . . 36
Greek Seasoning . . . . . . . . 36
Green Goddess . . . . . . . 36
Italian Vinegar and Oil . . . . 36
Salsa Salad Seasoning . . . . 36
Salad Elegant Seasoning . . . . . 6
Salt
Kosher Style Flake Salt . . . . 43
Pacific Sea Salt . . . . . . . . . 43
Sandwich Sprinkle . . . . . . . . 43
Saté Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 43
Seasoned Salt . . . . . . . . . . . 43
Sesame Seeds . . . . . . . . . . . 43
Shallots . . . . . . . . . . . . . . . 43
Shallot Salt . . . . . . . . . . . . . 43
Shrimp and Crab Boil . . . . . 44
Sicilian Salad Seasoning . . . . . 6
Singapore Seasoning . . . . . 44
Soup Base . . . . . . . . . . . . . . 46
Southwest Seasoning . . . . . . 44
Star Anise . . . . . . . . . . . . . . 44
Sumac . . . . . . . . . . . . . . . . 44
Sunny Paris Seasoning . . . . 44
Sunny Spain Seasoning . . . 44
H, I, J, K, L
Herbes de Provence . . . . . . 24
Horseradish Dip . . . . . . . . . . 24
Horseradish Powder . . . . . . . 24
Hot Chocolate Mix . . . . . . . 19
Italian Herb Mix . . . . . . . . 24
Italian Sausage . . . . . . . . . . . 24
Jars (storage) . . . . . . . . . . . . 24
Jerk Chicken/Fish . . . . . . . 24
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
Kraków Nights . . . . . . . . . . . 25
Lamb Seasoning . . . . . . . . 25
Lemon Extract . . . . . . . . . . . 22
Lemon Grass . . . . . . . . . . . . 25
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 25
Mustard Powder . . . . . . . . . . 25
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
Baker's Crate . . . . . . . . . . . . 58
The Big Crate . . . . . . . . . . . . 58
Cheese Seasonings . . . . . . . . 54
Cocoa Lover's . . . . . . . . . . . 54
Do-It-Yourself . . . . . . . . . 54, 56
Ethnic Milwaukee . . . . . . . . . 54
Extracts . . . . . . . . . . . . . . . 54
Flavors of Asia . . . . . . . . . . . 56
Grand Spice Crate . . . . . . . . . 58
Grill & Broil . . . . . . . . 54, 56, 58
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Penzeys Mini Gift Box . . . . 54, 64
Pepper Crate . . . . . . . . . . . . 58
Pepper Lover’s . . . . . . . . . . . 54
Salad Lover’s . . . . . . . . . 54, 56
Salt Free Grill & Broil . . . . . . 56
Some Like It Hot . . . . . . . 54, 56
Spice Replacement Crate . . . . 58
Spicy Wedding . . . . . . . . . . . 56
Spicy Wedding Deluxe . . . . . . 56
Spicy Wedding Shower . . . . . 54
Starter Set . . . . . . . . . . . . . 56
Steak Seasonings . . . . . . . . . 56
Taco Seasonings . . . . . . . . . 54
Taste of Mexico . . . . . . . . . . 56
Two Hearts Crate . . . . . . . 58, 64
Wedding Crate . . . . . . . . . . . 58
T
Taco Seasonings . . . . . . . . . . 48
Tandoori Seasoning . . . . . . 20
Tarragon . . . . . . . . . . . . . . . 44
Thyme, French . . . . . . . . . . . 44
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 44
Tsardust Memories . . . . . . . . 44
Turkish Seasoning . . . . . . . . . 44
Turmeric . . . . . . . . . . . . . . . 48
Tuscan Sunset . . . . . . . . . 48
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . 50, 52
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 48
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 48
Zatar (Zahtar) . . . . . . . . . . . . 48
1-800-741-7787 | www.penzeys.com
61
Kindness
If you only have a little in your life it’s only natural to hold
on to it tightly.
But when blessed with an abundance, it’s only natural to give
it away freely.
My abundance of kindness came into my life when I met my
wife Jeri. She is wonderful.
She has a fondness for snow crab, and on special days like
Valentine’s I like to make it for her.
Last September on Jeri’s birthday our daughter Teddi tried
crab for the first time and decided she likes it as much as
her mom.
Do what you can to spread kindness.
62
Penzeys spices | WINTER
Tasty Valentine’s Crab
Snow crab is awesome and about half the price
of king crab.
3 lbs. crab legs in the shell
2 TB. SHRIMP & CRAB BOIL SPICES
1 TB. DILL SEED
1 TB. CARAWAY SEED
3 quarts water (enough to cover the
crab in the pot)
1⁄2-3⁄4 Cup butter depending on how much
you like
In a large pot, add the SHRIMP & CRAB BOIL
SPICES, DILL SEED and CARAWAY SEED to the
water. Cover the pot to keep (at least most of )
the aroma in and let it simmer for a minimum
of 20 minutes. The shellfish is in the water for
such a brief time, it’s good to get the water
very well seasoned. Rinse the crab and add to
the water. Cook about 6 minutes, drain
and serve with as much hot melted
butter as desired.
Nutritional Information: Servings 6; Serving Size 1/4 lb.
crab meat, 2 TB. butter (146g); Calories 370; Calories from
fat 280; Total fat 31g; Cholesterol 170mg; Sodium 530mg;
Carbohydrate 2g; Dietary Fiber 1g.
Nutritional Information: Servings 6; Serving Size 1/4 lb.
crab meat, NO butter (118g); Calories 170; Calories from
fat 70; Total fat 8g; Cholesterol 105mg; Sodium 360mg;
Carbohydrate 2g; Dietary Fiber 1g.
Prep. time: 20 minutes
simmering time
Cooking time: 6 minutes
Serves: 4-6
See spice Index on page 61
1-800-741-7787 || www.penzeys.com
www.penzeys.com 63
63
1-800-741-7787
Order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337
Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday
Fax Your Order: 1-414-760-7317
Order Online: www.penzeys.com
12001 W Capitol Drive
Wauwatosa, WI 53222
PRESORTED
STANDARD
U.S. POSTAGE
PAID
PENZEYS,
BULK
RATE LTD.
U.S. POSTAGE
PAID
PENZEYS, LTD.
Customer Number
Catalog Number
Give someone you love the gift of
great flavor
Mini Gift Box
#82419 $11.95
two hearts gift crate
#87537 $154.79

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