Great Grilling Recipes Fresh Summer Salads New Penzeys Freshly Ground Pepper

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Grilled Sesame Chicken · Picnic Potato Salad · BBQ Cowboy Beans
LO V E T O C O O K – C O O K T O LO V E
SUMMER 2009
Aunt Velma’s
Chocolate Cake
See page 52
Great Grilling Recipes
Fresh Summer Salads
For Grilled Salmon and other delicious recipes using
New Penzeys Freshly Ground Pepper
see Pages 26-31.
Leavelt
the saer
shak d
behin
Reach for the wonderfully fresh flavor
of Penzeys Freshly Ground Pepper.
For really tasty corn on the cob, place
6 ears of corn in a large kettle and add
enough water to cover. Squeeze in the
juice of 1 lime and add up to 2 TB. of sugar,
depending on the sweetness of the corn.
Bring to a boil and cook for 3 minutes.
Turn off the heat and let sit for 10 minutes
before serving. Brush with melted butter or
olive oil and sprinkle liberally with
NEW Penzeys Freshly Ground Pepper.
We’ve used all of our Penzeyness
to blend just the right mix of our
very special peppercorns, ground
to the perfect size in-between
coarse and fine, all while keeping it
fresh, fresh, fresh. But even more
important than what we put in
every jar is what you can get out
of it: Deliciousness right at the
table with every easy shake. A
deliciousness that will soon have
you forgetting there ever was that
other shaker on your table.
1/4 cup jar (net 1.1 oz.) #46338 $2.49
1/2 cup jar (net 2.4 oz.) #46354 $3.89
4 oz. bulk #46341 $3.29
See Pages 26-31 for more great-tasting pepper recipes.
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 the diversity, for
all the variety, 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. We think you
will find that Diversity, Variety, Caring and Actual
Cooks make a great recipe for life. Come along
and join us. Make a difference.
Be ONE.
On the spice front our new Penzeys Freshly Ground
Pepper is off to the best start of any new spice in our
history. It is just so simple, so easy, so fresh. If you
haven’t picked up a jar yet it is time to get one, maybe
more. We have found that our ¼ cup jars are perfect for
traveling for our own use and for handing out as little
gifts as well. Something about those shiny little glass
jars is just so right–worth having, yet not so valuable
that people feel awkward about taking them. And they
are perfect for showing your friends and family why
you go out of your way to find great spices.
On the travel front we just came back from our
pursuit of the new American economy family trip. Jeri
and I loaded up our daughter Teddi and Jeri’s mother
Ethel into the mini van and off we went. We visited
our new store locations in Birmingham, Alabama and
Santa Monica, California and points in-between, points
before and after as well. Somewhere along the route
I think my ideas on where we should open our stores
changed. For years we have looked for store locations
with healthy, vibrant economies because that is what
businesses are supposed to do, but now I’m questioning if this really is the right approach for us.
One of our many stops along the way was our Detroit store and though the economy is less than bright
there, the store was very much alive. We saw lots of
great people sharing their excitement for cooking. Talking with Margie and Johnette, who were working there
that day, our consensus was that this is just the right
time and place for what we do. Wherever we go as we
grow we spread our love for cooking but maybe some
places are just more in need of that love than others. In
some places where everything is going well cooking is
the icing on the cake, but in other places without cooking there is no cake at all.
I am thinking that maybe it is time to open up the
process of how we choose our store locations. Now
might be the right time to have a second “I Want a
Penzeys in My Town” postcard contest. This time in
addition to opening a Penzeys store in whatever town
sends us the most postcards, we are giving serious
thought to adding an essay part to the contest, and
opening a store wherever someone can best put into
words why their town could really use a Penzeys. We
need to give this just a little more thought, but look for
details next catalog.
Until then I hope you get a chance to enjoy all the
wonderful gifts that come our way this time of year,
S U M M E R 2009
BBQ 3000 Steaks from Marcia Cole 7
Cowboy Beans 8
SENSATIONAL CINNAMON
Page 7
14-17
Mixed Berry Cobbler from Nancy Roberts
Steve Kissinger’s Cinnamon Tofu and
Sweet Potatoes
Cinnamon Supper Cupcakes
from Lucinda Reiss
Gingered Tuna Salad
PENZEYS NEW
FRESHLY GROUND PEPPER
LeAnne Robinson’s Grilled Salmon
Pepper Bean Salad
Grilled Sesame Chicken (cover)
from Mary Shanley
LETTERS FROM READERS
SUMMERTIME SALADS
Gloria Mensah’s Cucumber & Onion Salad
Wilted Lettuce Salad
Chopped Marinated Salad
GREAT GRILLING Ann Cole’s Grilled Halibut with Mango Salsa
Grilled Veggies
Grilling Marinade from Cynthia Clemens
Mom’s Kitchen Sink Potato Salad (cover)
VERY VANILLA
Charles Chadwick’s White Chocolate
Chip Cookies
Aunt Velma’s Chocolate Cake
from Dawn Foster
Gingered White Chocolate Biscotti
26-31
Page 8
32
36-39
Page 49
42-45
49
50-53
9
Page 37-3
Gift Boxes & Crates 54
Index
61
ONE FOR THE ROAD
Samrith and Samnang’s Fried Rice
20
62
For nutritional information on all recipes in this catalog,
visit www.penzeys.com
Penzeys spices | Early Summer
Page 52
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 Full 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. Hand-mixed from: garlic, onion, black pepper,
Mexican oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.25
1⁄2 cup glass jar (net 2.5 oz.) #10153 $5.45
4 oz. bag #10140 $ 5.45
8 oz. bag #10182 $ 9.85
1 lb. bag #10111 $ 18.70
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
Allspice
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.
Whole Honduran Allspice
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
Ground Honduran Allspice
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
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
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
Apple Pie Spice
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.
1⁄4 cup jar (net 1.0 oz.) #10232 $ 3.15
1⁄ 2 cup glass jar (net 2.2 oz.) #10258 $ 5.25
4 oz. bag #10245 $ 5.69
8 oz. bag #10287 $ 10.39
1 lb. bag #10216 $ 19.80
Arrowroot Starch
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
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 .8 oz.) #11734 $ 3.09
1⁄ 2 cup glass jar (net 1.7 oz.) #11750 $ 5.15
4 oz. bag #11747 $ 6.99
8 oz. bag #11789 $ 12.95
1 lb. bag #11718 $ 24.90
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
1-800-741-7787 | www.penzeys.com
Rocky Mountai
n Chops
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 $ 4.15
1⁄ 2 cup glass jar (net 2.8 oz.) #20756 $ 7.29
4 oz. bag #20743 $ 7.65
8 oz. bag #20785 $ 14.25
1 lb. bag #20714 $ 27.50
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 $ 3.65
1⁄ 2 cup glass jar (net 3.2 oz.) #27050 $ 6.25
4 oz. bag #27047 $ 5.45
8 oz. bag #27089 $ 9.85
1 lb. bag #27018 $ 18.70
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 $ 3.35
1⁄ 2 cup glass jar (net 2.4 oz.) #10353 $ 5.65
4 oz. bag #10340 $ 6.09
8 oz. bag #10382 $ 11.05
1 lb. bag #10311 $ 21.10
BBQ 3000
Go to www.penzey
s.com for this recipe
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #27250 $ 5.45
4 oz. bag #27247 $ 5.45
8 oz. bag #27289 $ 9.85
1 lb. bag #27218 $ 18.70
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 1.1 oz.) #27139 $ 3.19
1⁄ 2 cup glass jar (net 2.2 oz.) #27155 $ 5.39
4 oz. bag #27142 $ 6.09
8 oz. bag #27184 $ 11.05
1 lb. bag #27113 $ 21.10
Penzeys spices | Summer
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 $ 3.69
1⁄ 2 cup glass jar (net 2.9 oz.) #27355 $ 6.35
4 oz. bag #27342 $ 6.09
8 oz. bag #27384 $ 11.05
1 lb. bag #27313 $ 21.10
Barbecue of the Americas
Basil
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #23957 $ 5.45
4 oz. bag #23944 $ 5.45
8 oz. bag #23986 $ 9.85
1 lb. bag #23915 $ 18.70
Coarse-Cut Sweet California Basil
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.
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 3-4 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 medium-high 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 $2.99
1⁄ 2 cup glass jar (net 2.5 oz.) # 20251 $5.39
4 oz. bag #20248 $ 5.39
8 oz. bag #20280 $9.59
1 lb. bag #20219 $ 18.10
Sicilian Salad Seasoning
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.
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
Marcia Cole
M
arcia Cole laughs when she
tells about the wedding gift her
husband Robert Feuer gave her. “He
told me to keep my name, since I was
still working and established with the
name Cole,” she says. “He said he
would become ‘Mr. Cole!’
“While I’m at work, Bob keeps the
home fires burning, and dinner is
always waiting when I get home.
What a good cook he is! Bob has
been a Penzeys customer for many,
many years.
“We like to host an annual fall
Cowboy BBQ,” adds Marcia from
their home in Menahga, Minnesota.
“Last year’s was the biggest yet. Not
only were we celebrating my hubby’s
80th birthday, but we also renewed
our wedding vows. We were married
at home during a snowstorm in
November 2005 with only a judge
and one witness present (the other
was on the phone). So we figured it
was time to have another wedding
that everyone could attend.
“For our barbecues, Bob always
makes his famous BBQ 3000 Steaks
and Cowboy Beans. My best friend
Melissa grills up some tasty chicken.
I’m in charge of the side dishes and
dessert—which last year was wedding
cake!”
BBQ 3000 Steaks
For an extra treat, Marcia likes to buy baconwrapped rib-eyes for this recipe.
4 8 oz. steaks (we used T-bones)
4 tsp. BBQ 3000
Wash the steaks and pat dry. Sprinkle both sides
of the steaks generously with BBQ 3000. Cover
with plastic wrap and refrigerate for at least 2
hours before grilling. Heat your coals or grill to
high heat. Grill the steaks 5-7 minutes per side.
Prep. time: 5 minutes plus 2 hours marinade
Cooking time: 10-14 minutes
Serves: 4
Love was in the air last fall when
Marcia Cole and husband Bob
renewed their wedding vows,
along with celebrating his 80th
birthday. After the ceremony,
guests enjoyed a buffet of
delicious homemade dishes.
See Full Index on page 61
1-800-741-7787 | www.penzeys.com
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 salt-free dishes with their rich flavor. Note: bay
leaves are very light (8 ounces by weight equals one gallon by
volume).
Cowboy Beans
Slow-simmered to perfection, this picnic staple
from Marcia Cole is also great the next morning
with breakfast. Pinquito beans are a local small
crop; pinto beans work fine as well.
2Cups dried pinquito beans picked
over and soaked overnight (or pinto
beans)
1 yellow onion, diced
2 garlic cloves, diced
3 whole TIEN TSIN CHILI PEPPERS
1
⁄4 lb. finely chopped bacon
114.5 oz. can diced red tomatoes with
juice plus 14.5 oz. of water
1
⁄2 tsp. BEEF SOUP BASE
1 TB. BBQ or CHILI 3000
Drain the soaked beans in a colander and
add to a 6-quart stockpot with all of the
other ingredients including the 14.5 ounces
of water. Place over low heat, cover, and
simmer for 6 hours stirring occasionally. You’ll
have enough beans to serve a lot of hungry
cowboys with 4-ounce servings and some left
over to accompany your morning eggs.
Prep. time: 20 minutes plus overnight soaking
Cooking time: 6 hours
Serves: 8-12 as a side dish
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
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 12 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 $ 2.59
1⁄ 2 cup glass jar (net 1.5 oz.) #10458 $ 4.15
4 oz. bag #10445 $ 5.09
8 oz. bag #10487 $ 9.15
1 lb. bag #10416 $ 17.30
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.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 2.95
1⁄ 2 cup glass jar (net 2.6 oz.) #20556 $ 4.89
4 oz. bag #20543 $ 4.45
8 oz. bag #20585 $ 7.89
1 lb. bag #20514 $ 14.80
Bob fired up the grill to cook steaks for
the annual fall Cowboy BBQ.
Penzeys spices | Summer
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 $ 2.99
1⁄ 2 cup glass jar (net 2.7 oz.) #20651 $ 4.99
4 oz. bag #20648 $ 4.45
8 oz. bag #20680 $ 7.89
1 lb. bag #20619 $ 14.80
Who do you cook for?
We’d love to know. Send us
some photos of your favorite
gatherings with family and
friends, or whoever you love
to cook for. They might end
up 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
or email: [email protected]
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 1.2 oz.) #11134 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #11150 $ 4.79
4 oz. bag #11147 $ 4.45
8 oz. bag #11189 $ 7.89
1 lb. bag #11118 $ 14.80
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 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #11255 $ 4.75
4 oz. bag #11242 $ 4.45
8 oz. bag #11284 $ 7.89
1 lb. bag #11213 $ 14.80
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 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #11350 $ 4.75
4 oz. bag #11347 $ 4.45
8 oz. bag #11389 $ 7.89
1 lb. bag #11318 $ 14.80
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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 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #11550 $ 5.29
4 oz. bag #11547 $ 5.45
8 oz. bag #11589 $ 9.85
1 lb. bag #11518 $ 18.70
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 $ 2.79
1⁄ 2 cup glass jar (net 2.1 oz.) #11455 $ 4.49
4 oz. bag #11442 $4.45
8 oz. bag #11484 $7.89
1 lb. bag #11413 $14.80
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 $ 3.29
1⁄ 2 cup glass jar (net 2.1 oz.) #11950 $ 5.49
1 cup glass jar (net 3.8 oz.) #11992 $ 9.98
2 cup glass jar (net 7.2 oz.) #11921 $ 18.99
12
Penzeys spices | Summer
1⁄4 cup jar (net 1.1 oz.) #10537 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #10553 $ 4.79
4 oz. bag #10540 $ 4.45
8 oz. bag #10582 $ 7.89
1 lb. bag #10511 $ 14.80
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 $ 1.79
1⁄ 2 cup glass jar (net .8 oz.) #10658 $ 3.99
1 oz. bag #10661 $ 3.49
4 oz. bag #10645 $ 8.29
8 oz. bag #10687 $ 15.55
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 $ 2.55
1⁄ 2 cup glass jar (net 3.4 oz.) #28057 $ 4.09
4 oz. bag #28044 $ 2.65
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 $ 2.59
1⁄ 2 cup glass jar (net 3.6 oz.) #28152 $ 4.19
4 oz. bag #28149 $ 2.65
8 oz. bag #28181 $ 4.25
1 lb. bag #28110 $ 7.50
Cajun Style 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 1.2 oz.) #20835 $ 3.35
1⁄ 2 cup glass jar (net 2.7 oz.) #20851 $ 5.65
4 oz. bag #20848 $ 5.45
8 oz. bag #20880 $ 9.85
1 lb. bag #20819 $ 18.70
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 $ 2.95
1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 4.85
4 oz. bag #10845 $ 5.69
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 $ 3.29
1⁄ 2 cup glass jar (net 2.3 oz.) #10953 $ 5.55
4 oz. bag #10940 $ 6.09
8 oz. bag #10982 $ 11.05
1 lb. bag #10911 $ 21.10
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
Whole Large Black Indian Cardamom Pods
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
Celery Flakes
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 .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
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 $ 2.35
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 3.69
4 oz. bag #20943 $1.79
8 oz. bag #20985 $ 2.59
1 lb. bag #20914 $ 4.20
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 .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
Ground Indian Celery Seed
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.
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
Chervil
A sweet herb often used in Europe in the same way we
use parsley flakes. From Holland.
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
Chesapeake Bay Seasoning
Whole Guatemalan Cardamom Seeds (no shell)
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and
cloves.
Ground Guatemalan Cardamom Seeds (no shell)
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 2.89
1⁄ 2 cup glass jar (net 2.7 oz.) #21058 $ 4.79
4 oz. bag #21045 $ 4.15
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
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
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 $ 3.85
1⁄ 2 cup glass jar (net 3.6 oz.) #29959 $ 6.69
4 oz. bag #29946 $ 5.45
8 oz. bag #29988 $ 9.85
1 lb. bag #29917 $ 18.70
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 $ 3.29
1⁄ 2 cup glass jar (net 2.1 oz.) #11055 $ 5.55
4 oz. bag #11042 $ 6.09
8 oz. bag #11084 $ 11.05
1 lb. bag #11013 $ 21.10
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 $ 3.69
1⁄ 2 cup glass jar (net 3.8 oz.) #26758 $ 6.35
4 oz. bag #26745 $ 4.79
8 oz. bag #26787 $ 8.55
1 lb. bag #26716 $ 16.10
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
1-800-741-7787 | www.penzeys.com
13
Ground Cinnamon
Chinese Cassia Cinnamon
China Cassia Cinnamon—now even better! Our bestselling cinnamon, now with just a little bit more of the
China cinnamon flavor you love. 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
Korintje Cassia 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 Chinese cassia are the sweetest
and strongest varieties, with Korintje
cassia 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 government-protected
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 cassia 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.
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.
Grandma Mo
o
Cinnamon Ro g’s
lls
eusel
Blueberry Strake
Coffee C
. 18)
Hot Chocolate (see pg
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
than cassia, its hint of citrusy flavor and lack of any bite
whatsoever makes it the favorite in both England and
Mexico where it is preferred over cassia for all uses.
Ceylon 00000 Cinnamon, ground, from Sri Lanka.
VISIT OUR STOREs or Go
to www.penzeys.com
for more delicious
cinnamon recipes and Ideas!
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
Extra Fancy Vietnamese Cassia Cinnamon
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 .8 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
Nancy Roberts
N
ancy Roberts of Gilbert,
Arizona, is enthusiastic about
cinnamon for lots of reasons. “I love
cassia cinnamon,” she writes. “It is so
delicious!
“I try to eat at least a teaspoon a
day. Mostly I shake it on top of my
homemade lattes (extra creamy!). I
use it in baking—especially in crisps
and cobblers. And I give jars of it as
little birthday or thank-you gifts.
“Mixed Berry Cobbler is a huge
hit with family and friends,” she
adds. “It can also be made with just
peaches. Both versions are delicious
and go well with ice cream.”
For Nancy, fun times in the
kitchen began when she was an
adolescent.
“I started baking when I was
young, helping my mother who was a
home economics teacher and a great
cook. I remember hanging out in the
kitchen and tasting things at every
stage of preparation and helping
when I could.
“Now when I’m not cooking for
my husband Dan and our sons
Caston and Quade, I’m driving the
kids to sports events, helping out at
school and church, doing CPA work
and enjoying my friends!”
All smiles are Nancy Roberts, sons Quade and
Caston and husband Dan (left to right).
Mixed Berry Cobbler
This wonderful recipe from Nancy is equally delicious
with peaches.
6 Cups mixed berries
1 tsp. CINNAMON (Nancy likes CHINA)
1 TB. water
1 tsp. fresh lemon juice
2-4 TB. sugar (optional)
1 Cup rolled oats
3⁄4 Cup all-purpose flour
3⁄4 Cup firmly packed brown sugar
1⁄2 Cup butter (1 stick), softened
Preheat oven to 375°. Place the berries into a
greased 2-quart casserole dish. Sprinkle with the
CINNAMON, water and lemon juice. Add sugar as
desired. Berries can be tart and need the full 4 TB.;
peaches rarely need any. In a large bowl, combine
the oats, flour, brown sugar and butter. Mix with a
pastry blender or fork until crumbly. Sprinkle the
crumb mixture evenly over the fruit. Bake at 375°
for 25-35 minutes or until the fruit is tender and
the topping is golden brown. Serve warm with ice
cream.
Prep. time: 15 minutes
Baking time: 25-35 minutes
Serves: 8-12
Steve Kissinger (left) and his partner Tom Wilson
enjoyed a festival in Dublin a few years ago.
Steve Kissinger
I have maintained a weight loss
of 75 pounds for more than five
years!” writes Steve Kissinger of
Roswell, Georgia. It all started about
10 years ago, when Steve began
cooking for himself, concentrating
on eating foods that were free of
sugar, flour and wheat.
“At the time, I couldn’t find many
things that didn’t contain sugar. It
wasn’t long after that I started using
Penzeys spices. I love that the catalog
clearly states the ingredients in each
product. I have all the cinnamons,”
Steve says.
“I was at a friend’s house when I
first tried tofu and I liked that it took
on the taste of whatever you cooked
with it. It’s great with Vietnamese
cinnamon, and also with tomato
sauce and herbs. I sometimes make
tofu casserole, too. It’s not for
everyone, though. I made it for my
stepmother who was visiting and she
turned up her nose at it!” Steve
laughs.
“Tofu is a nutritious source of
protein and is low in fat, too. I’m not
a vegetarian, but it’s tofu for
breakfast now,” he says. He shares
one of his favorite recipes here.
16
16
Penzeys spices
spices |
| Summer
SUMMER
Penzeys
Cinnamon Tofu and Sweet Potatoes
Delicious, healthy and out of the ordinary.
1
2
1
2
1
1
1⁄2 4-8 large sweet potato, baked
TB. butter
apple, peeled, cored and sliced
TB. sugar
tsp. EXTRA FANCY VIETNAMESE
CINNAMON, divided
TB. chili oil or sesame oil
lb. firm tofu, sliced 1⁄8-inch thick
oz. plain yogurt
Bake the sweet potato for one hour at 350°, let
cool. Heat the butter in a skillet over medium
heat. Add the apple slices, sugar and 1⁄2 tsp. of the
EXTRA FANCY VIETNAMESE CINNAMON and cook
until softened and caramelized, 8-10 minutes.
Let cool. The apples can also be microwaved with
the cinnamon and 1⁄2 cup water for 5 minutes,
omitting the butter and sugar for a lighter meal. In
a second pan, heat the oil over medium heat. Add
the tofu slices and cook until crispy, 8-10 minutes,
turning at least once. Cut the baked sweet potato
into 1⁄2-inch thick rounds, peeling off the skin.
Remove the tofu from the pan, and add the
sweet potato slices, sprinkling with 1⁄4 tsp. of the
CINNAMON. Turn once and remove from the pan
after 2 minutes. Layer the tofu, apples and sweet
potato in a serving dish, top with a big spoonful of
yogurt and the remaining CINNAMON. Alternately,
everything can be mixed together and divided
between 2 large cereal bowls, in which case use
the larger amount of yogurt.
Prep. time: 10 minutes
Cooking time: 12 minutes plus 1 hour for baking
the potato
Serves: 2-4
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.
Cassia Cinnamon Chunks
A blend of ¹/4"-¹/2 " Chinese and Korintje cassia 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 #53464 $ 2.39
4 oz. bag #53448 $ 5.45
8 oz. bag #53480 $ 9.85
1 lb. bag #53419 $ 18.70
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 Sticks
Cinnamon Sugar
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
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 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 Cassia Cinnamon and Ceylon Cinnamon.
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 2.99
1⁄ 2 cup glass jar (net 3.8 oz.) #11855 $ 4.95
4 oz. bag #11842 $ 3.29
8 oz. bag #11884 $ 5.59
1 lb. bag #11813 $ 10.20
Lucinda Reiss (right) traveled far from her farm
to visit the Arctic Circle with her friend Betty.
Lucinda Reiss
Cinnamon is the perfect addition
to any meal that Lucinda Reiss
prepares in her Erie, Illinois,
kitchen. “I sprinkle it on anything I
want to improve the flavor of,” she
writes. “It adds that extra mmm taste
to everything from hot and cold
cereal…to chili and chocolate
pudding. I like having the choice
between the slightly different tastes
of cinnamon—Extra Fancy
Vietnamese (my favorite), Chinese
Cassia and Korintje Cassia.”
Lucinda’s recipe for Cinnamon
Cupcakes “goes together in a
hurry…and disappears fast!” she
says.
Lucinda keeps busy on the family
farm when she’s not cooking. “We’ve
raised almost everything over the
years, including Angus cattle. But my
favorite animals were the raccoons,”
she recalls. “My brother was working
on a 4-H project when a farmer came
by with two baby coons with their
eyes still closed. We named them
Bandit and Rascal. They were the
smartest, most fun animals I’ve ever
been around!”
Bandit and Rascal were eventually
released back into the wild at a state
park, but Lucinda still misses them.
“I think they knew we saved their
lives,” she says.
See Full Index on page 61
Cinnamon Supper Cupcakes
Lucinda tells us this recipe can also be baked in an
8-inch square pan, or doubled for a 9x13 pan.
1⁄2 Cup granulated sugar
3 TB. shortening (butter may be used but
the cupcakes won’t rise as high)
2 egg whites
1 tsp. VANILLA EXTRACT
1⁄2 Cup milk
1 Cup sifted flour
11⁄2 tsp. baking powder
1⁄8 tsp. salt
Topping:
1 TB. soft butter
3 TB. powdered sugar
1 tsp. CINNAMON
Preheat oven to 375°. Line a cupcake pan with 10
paper liners and set aside. Cream together the
sugar and shortening until fluffy. Add the egg
whites and beat well. Add the VANILLA EXTRACT
and milk. In a separate bowl, sift together the
flour, baking powder, and salt; gradually add to
the creamed mixture and beat until smooth. Pour
into the cupcake cups and bake at 375° for 20-22
minutes. Remove from the oven and spread the
cupcake tops with butter while still hot. Then sift
the powdered sugar mixed with the CINNAMON
over the cupcakes. Serve warm. A friend called
this Sandbox Cake; must have been the topping!
Prep. time: 10 minutes
Baking time: 20-22 minutes
Yield: 10 cupcakes
1-800-741-7787 | www.penzeys.com
17
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.
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
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
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.
Whole Canadian Coriander Seed
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 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
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
Penzeys spices | Summer
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
Corned Beef Spices
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
Use to marinate beef brisket. Hand-mixed from: Brown
and yellow mustard seed, coriander, allspice, cassia, dill
seed, bay leaves, ginger, cloves, Tellicherry peppercorns,
star anise, juniper berries, mace, cardamom, red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.29
1⁄ 2 cup glass jar (net 1.5 oz.) #11655 $3.55
4 oz. bag #11642 $ 3.55
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
Hot Chocolate Mix
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 $ 2.49
2 cup glass jar (net 13.4 oz.) #15624 $ 6.25
1 lb. stand up bag (net 16.0 oz.) #15611 $ 5.80
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 $ 2.85
2 cup glass jar (net 13.4 oz.) #15729 $ 7.15
1 lb. stand up bag (net 16.0 oz.) #15716 $ 7.35
18
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
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
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.
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.
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
Ground, 40-mesh, Canadian Coriander Seed
Cocoa Powder
Natural High Fat Cocoa Powder
Cream of Tartar
Dill Weed
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.
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
English Prime Rib Rub
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 $ 3.09
1⁄ 2 cup glass jar (net 3.1 oz.) #21353 $ 5.15
4 oz. bag #21340 $ 4.15
8 oz. bag #21382 $ 7.29
1 lb. bag #21311 $ 13.60
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
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. Hand-mixed
from: salt, freeze-dried shallots, chives, garlic, onion, green peppercorns.
1⁄ 2 cup glass jar (net 1.7 oz.) #21553 $ 6.55
1 cup glass jar (net 3.2 oz.) #21582 $ 12.79
2 cup glass jar (net 6.4 oz.) #21524 $ 23.89
4 cup glass jar (net 12.8 oz.) #21579 $ 47.75
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 $ 2.99
1⁄ 2 cup glass jar (net 2.7 oz.) #21458 $ 4.99
4 oz. bag #21445 $ 4.45
8 oz. bag #21487 $ 7.89
1 lb. bag #21416 $ 14.80
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.
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 $ 1.75
1⁄ 2 cup glass jar (net .4 oz.) #13059 $ 3.45
4 oz. bag #13046 $ 10.25
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 $ 3.29
1⁄ 2 cup glass jar (net 2.6 oz.) #13154 $ 5.55
4 oz. bag #13141 $ 5.45
8 oz. bag #13183 $ 9.85
1 lb. bag #13112 $ 18.70
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 $ 3.25
1⁄ 2 cup glass jar (net 2.4 oz.) #13259 $ 5.49
4 oz. bag #13246 $ 5.69
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 1.6 oz.) #21632 $ 3.09
1⁄2 cup glass jar (net 3.2 oz.) #21658 $ 5.09
4 oz. bag #21645 $ 3.85
8 oz. bag #21687 $ 6.69
1 lb. bag #21616 $ 12.40
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
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
See Full Index on page 61
1-800-741-7787 | www.penzeys.com
19
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
Gingered Tuna Salad
Tuna again? Sure it’s healthy, but this recipe will
be a hit with everyone–even the pickiest eater will
ask for your recipe, and leftovers make a great
sandwich.
1
2
1
1⁄4
3
1⁄3-1⁄2
1
1
1⁄4
1⁄4
1
12 oz. can chunk white tuna in
spring water
tsp. SWEET CURRY POWDER
TB. olive oil
Cup minced red onion (1⁄2 small onion)
TB. CRYSTALLIZED GINGER
Cup mayonnaise (1⁄2 Cup will be more
moist, but 1⁄3 cup will have fewer
calories and less fat)
TB. rice vinegar (or 1 tsp. white vinegar
and 2 tsp. water)
tsp. prepared Dijon-style mustard
Cup chopped pecans
tsp. salt
dash CAYENNE PEPPER (to taste)
Drain the tuna and set aside. In a small saucepan
over low heat, sauté CURRY POWDER in olive
oil for 5 minutes, stirring every so often. While
curry powder is cooking, mince the onion. Chop
the CRYSTALLIZED GINGER into small pieces,
about the size of the minced onion. In a medium
sized bowl, whisk to combine mayonnaise, rice
vinegar and Dijon-style mustard. Add cooked
curry powder mixture (make sure to scrape it all
in), crystallized ginger, onion, chopped pecans,
salt, and a dash of cayenne pepper. Whisk again.
Add tuna; mix with a fork until the tuna is well
blended and coated with the dressing. To serve,
line 4 plates with a cup or so of chopped lettuce,
top with tuna salad and ring with rounds of
crusty bread, quartered cherry tomatoes and
baby carrots if desired. This salad is excellent
served chilled or at room temperature.
Prep. time: 20 minutes
Cooking time: 5 minutes
Yield: 3 Cups salad (serves 4 or so)
Contrary to popular belief, Indian food
isn’t all hot. The wonders of spicing are
nowhere more apparent than in India,
where stronger-flavored 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 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 $ 3.55
1⁄ 2 cup glass jar (net 2.7 oz.) #12357 $ 6.09
4 oz. bag #12344 $ 6.09
8 oz. bag #12386 $ 11.05
1 lb. bag #12315 $ 21.10
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 $ 3.19
1⁄ 2 cup glass jar (net 2.2 oz.) #12252 $ 5.39
4 oz. bag #12249 $ 6.09
8 oz. bag #12281 $ 11.05
1 lb. bag #12210 $ 21.10
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 $ 3.55
1⁄ 2 cup glass jar (net 2.1 oz.) #12452 $ 6.09
4 oz. bag #12449 $ 7.65
8 oz. bag #12481 $ 14.25
1 lb. bag #12410 $ 27.50
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 $ 6.79
1⁄ 2 cup glass jar (net 2.3 oz.) #12652 $ 13.09
1 cup glass jar (net 4.5 oz.) #12681 $ 21.45
2 cup glass jar (net 9.1 oz.) #12623 $ 39.99
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 12 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 $ 3.39
1⁄ 2 cup glass jar (net 2.5 oz.) #12757 $ 5.79
4 oz. bag #12744 $ 6.09
8 oz. bag #12786 $ 11.05
1 lb. bag #12715 $ 21.10
8 oz. bag #21287 $ 11.05
1 lb. bag #21216 $ 21.10
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. Use to coat cubed chicken breast on skewers
for the grill or oven, perfect for sauteed boneless/
skinless chicken breast or fish fillets, also excellent for
plain baked chicken. Hand-mixed from: coriander,
cumin, sweet paprika, garlic, ginger, cardamom and
saffron.
1⁄ 4 cup jar (net .8 oz.) #12131 $ 3.65
1⁄ 2 cup glass jar (net 2.2 oz.) #12157 $ 6.29
4 oz. bag #12144 $ 7.65
8 oz. bag #12186 $ 14.25
1 lb. bag #12115 $ 27.50
Vindaloo 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.
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 46 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⁄ 4 cup jar (net 1.2 oz.) #21232 $ 3.35
1⁄ 2 cup glass jar (net 2.4 oz.) #21258 $ 5.69
4 oz. bag #21245 $ 6.09
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 3.19
1⁄ 2 cup glass jar (net 2.2 oz.) #12557 $ 5.39
4 oz. bag #12544 $ 6.09
Saté Seasoning
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 1.1 oz.) #12036 $ 3.09
1⁄2 cup glass jar (net 2.2 oz.) #12052 $ 5.09
4 oz. bag #12049 $ 5.45
8 oz. bag #12081 $ 9.85
1 lb. bag #12010 $ 18.70
Garlic 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.
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 $ 2.79
1⁄ 2 cup glass jar (net 3.3 oz.) #21858 $ 4.55
4 oz. bag #21845 $ 3.19
8 oz. bag #21887 $ 5.39
1 lb. bag #21816 $ 9.80
Greek Seasoning
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 $ 2.85
1⁄ 2 cup glass jar (net 2.3 oz.) #21953 $ 4.65
4 oz. bag #21940 $ 4.45
8 oz. bag #21982 $ 7.89
1 lb. bag #21911 $ 14.80
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 $ 2.19
1⁄ 2 cup glass jar (net .8 oz.) #13354 $ 4.39
1 oz. bag #13367 $ 4.29
4 oz. bag #13341 $ 10.25
8 oz. bag #13383 $ 19.49
22
Penzeys spices | Summer
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 $ 2.95
1⁄ 2 cup glass jar (net 2.0 oz.) #22055 $ 4.85
4 oz. bag #22042 $ 5.45
8 oz. bag #22084 $ 9.85
1 lb. bag #22013 $ 18.70
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 .8 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 $ 1.75
1⁄ 2 cup glass jar (net .7 oz.) #13459 $ 3.65
1 oz. bag #13462 $ 3.09
4 oz. bag #13446 $ 7.19
8 oz. bag #13488 $ 13.35
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 1.7 oz.) #28231 $ 2.65
1⁄ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.25
4 oz. bag #28244 $ 2.65
8 oz. bag #28286 $ 4.25
1 lb. bag #28215 $ 7.50
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 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #13659 $ 5.45
4 oz. bag #13646 $ 5.45
8 oz. bag #13688 $ 9.85
1 lb. bag #13617 $ 18.70
See Full Index on page 61
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
Gingersnap
s Cookies
See www.penz
eys.com for th
is re
cipe.
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
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 $ 2.59
1⁄ 2 cup glass jar (net 1.5 oz.) #13754 $ 4.15
4 oz. bag #13741 $ 5.09
E
G
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
C
A
D
B
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 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #13554 $ 5.45
4 oz. bag #13541 $ 5.45
8 oz. bag #13583 $ 9.85
1 lb. bag #13512 $ 18.70
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
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
Krakow Nights (Polish Style Seasoning)
Juniper Berries
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
1⁄4 cup jar (net 1.7 oz.) #28431 $ 3.49
1⁄ 2 cup glass jar (net 3.4 oz.) #28457 $ 5.99
4 oz. bag #28444 $ 3.69
8 oz. bag #28486 $ 6.39
1 lb. bag #28415 $ 11.80
24
Penzeys spices | Summer
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
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
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.
Use to reduce the wild flavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
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
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).
Lemon Peel
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 cassia cinnamon, Ceylon cloves, allspice,
cardamom, mace.
1⁄4 cup jar (net .8 oz.) #13938 $ 2.99
1⁄ 2 cup glass jar (net 1.7 oz.) #13954 $ 4.99
4 oz. bag #13941 $ 6.65
8 oz. bag #13983 $ 12.25
1 lb. bag #13912 $ 23.50
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 $ 3.29
1⁄2 cup glass jar (net 1.3 oz.) #14056 $ 5.99
1 cup glass jar (net 2.5 oz.) #14085 $ 10.69
2 cup glass jar (net 5.0 oz.) #14027 $ 19.99
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
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 $ 3.29
1⁄ 2 cup glass jar (net 2.5 oz.) #24059 $ 5.59
4 oz. bag #24046 $ 5.69
8 oz. bag #24088 $ 10.39
1 lb. bag #24017 $ 19.80
Nutmeg
Oriental Canadian Mustard Powder (hot)
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.
Crushed Brown Canadian Mustard Seeds
Fine Ground East Indian Nutmeg
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
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
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.
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
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.1 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
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.
See Full Index on page 61
1⁄4 cup jar (net 1.1 oz.) #22134 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #22150 $ 5.09
4 oz. bag #22147 $ 5.09
8 oz. bag #22189 $ 9.15
1 lb. bag #22118 $ 17.30
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.
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.49
1⁄ 2 cup glass jar (net 2.4 oz.) #46354 $ 3.89
4 oz. bag #46341 $ 3.29
8 oz. bag #46383 $ 5.49
1 lb. bag #46312 $ 9.90
Special Grinds
Ground White Pepper
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.
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)
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
Summer brings fun times for LeAnne
Robinson and her boyfriend Shaun.
LeAnne
Robinson
I
am very fortunate to be one of
seven children,” says LeAnne
Robinson of Springfield, Illinois. “We
grew up in the country with lots of
room to run, play and explore. It’s
where I learned that food and family
go together.
“Fishing and camping are
activities we enjoy. My boyfriend
Shaun and his family reeled in a
beautiful salmon on Lake Michigan
last summer. Salmon is wonderful on
the grill,” she confirms. “Cooking
over the fire is a summertime
favorite.
“Shaun and I are famous for our
breakfast burritos. Everyone selects
their favorite ingredients from eggs
to hash browns to chorizo sausage
for filling their tortillas. Top that off
with homemade salsa and you’ve got
a great way to start the day.
“I plant a small garden of
tomatoes, peppers and herbs,”
LeAnne adds. (Turn the page to
sample her Pepper Bean Salad.)
“Last summer, Shaun’s dad held a
salsa-making party in his garage.
Eight to ten of us contributed time
and ingredients. We ended up with
80 pints of homemade salsa.”
The salsa party is on for August,
along with another salmon
excursion. Paired with a few canoe
trips, a baseball game or two and
summer is in full swing for LeAnne,
Shaun and the kids.
Grilled Salmon
Shaun tries his luck fishing for salmon on the
waters of Lake Michigan.
LeAnne tells us, “I went fishing with Shaun and
his family last summer on Lake Michigan and
prepared this with the fish we caught.”
1
2
2
1⁄8-1⁄4 salmon filet (about 16 oz.)
tsp. olive oil
tsp. NORTHWOODS FIRE SEASONING
tsp. PENZEYS FRESHLY GROUND PEPPER
Rinse the salmon and pat dry. Rub with the
olive oil and sprinkle generously with the
NORTHWOODS FIRE and PENZEYS FRESHLY
GROUND PEPPER. Place, skin-side down, on a
grill over medium heat. Cook approximately 15
minutes until the fish is translucent and flakes
easily.
Prep. time: 5 minutes
Cooking time: 15 minutes
Serves: 2
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.
Pepper Bean Salad
LeAnne shares, “This salad is a hit at potlucks.”
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
Shaun and his children Amanda and Shaun
Michael enjoy fishing almost as much as they
do eating their catch.
Black Peppercorns
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
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.
Pink Peppercorns
Whole Tellicherry Indian Black Peppercorns
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.
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
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
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
1 15 oz. can black beans, rinsed
and drained
1 15 oz. can kidney beans, rinsed
and drained
1 15 oz. can pinto beans, rinsed
and drained
1 15 oz. bag super sweet frozen niblet corn
or 2 Cups fresh corn on the cob kernels
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and chopped
Dressing:
1⁄2 Cup chopped, fresh cilantro (or 2 TB.
dried CILANTRO)
1 tsp. GROUND CUMIN
1 TB. ALEPPO PEPPER
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. SEA SALT
1⁄4 Cup canola oil
1⁄2 Cup red wine vinegar
2 limes, juice of (1⁄4-1⁄3 Cup)
In a large bowl, combine the beans, corn, onion,
garlic, bell peppers and jalapeño peppers. Toss
well. Combine the cilantro, CUMIN, ALEPPO
PEPPER, PENZEYS FRESHLY GROUND PEPPER, SEA
SALT, oil, vinegar and lime juice in a container
with a lid. Shake well to mix thoroughly. Right
before serving, pour the dressing over the salad
and toss to coat.
Prep. time: 20 minutes
Cooking time: none
Serves: 8-10 as a side dish
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 Full Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
Pepper Blends
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.
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 $ 2.75
1⁄ 2 cup glass jar (net 2.3 oz.) #14151 $ 4.49
4 oz. bag #14148 $ 4.15
8 oz. bag #14180 $ 7.29
1 lb. bag #14119 $ 13.60
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 $ 4.15
1⁄ 2 cup glass jar (net 2.1 oz.) #14456 $ 7.89
2 cup glass jar (net 7.7 oz.) #14427 $25.09
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 3.19
1⁄ 2 cup glass jar (net 2.3 oz.) #13859 $ 5.35
4 oz. bag #13846 $ 5.69
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
Szechuan
PEPPERCORNS
30
30
Penzeys spices | Summer
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.
The Fourth of July is a family affair for Mary
Shanley (back row, middle), her mother Betty
Santos (front row, left) and most of the rest of
the gang.
1⁄ 4 cup jar (net .6 oz.) #22734 $ 2.95
1⁄ 2 cup glass jar (net 1.6 oz.) #22750 $ 4.89
4 oz. bag #22747 $ 6.09
8 oz. bag #22789 $ 11.05
1 lb. bag #22718 $ 21.10
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 saltfree lemon-pepper, see Sunny Spain.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 3.09
1⁄ 2 cup glass jar (net 2.8 oz.) #22550 $ 5.09
4 oz. bag #22547 $ 4.45
8 oz. bag #22589 $ 7.89
1 lb. bag #22518 $ 14.80
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 $ 3.19
1⁄ 2 Cup glass jar (net 3.0 oz.) #22655 $ 5.39
4 oz. bag #22642 $ 4.59
8 oz. bag #22684 $ 8.19
1 lb. bag #22613 $ 15.40
Szechuan
PEPPER SALT
F
Mary
Shanley
ood brings us closer,” confides
Mary Shanley of Anchorage, Alaska.
“I think an interest in cooking good
food, and the pleasure of eating it,
comes naturally in my family. I spent
my childhood watching my mother,
Betty Santos, cook. She made
everything from scratch—fantastic
soups, scrapple—the foods of her
childhood on the farm.
“One of my great pleasures is
discovering new tastes and new
ingredients to share with my family.
My husband Robert and I have three
sons. Michael, 20, says that growing
up with his grandmother’s cooking
and mine has given him a huge
appreciation for good home cooking
with lots of fresh produce.
“Our oldest son, Evan, is a
wonderful cook. I only wish he lived
closer so we could stop by for dinner!
“And Conor, 13, loves to spend
time helping me in the kitchen. He’ll
gladly cut up all the veggies and is
ready to mix up anything! He
especially enjoys making pies, cakes
and pastry. Conor says the best thing
about cooking with his grandma and
me is the stories we tell about
childhood and family—little stories
he may not have heard without that
special time together.
“As a family we gather and cook,
laughing at old memories and
nodding at those that run
bittersweet. There is nothing better
than sharing that time with my
family. Family recipes bring all those
memories back and connect us to
loved ones we may have never gotten
to know.”
Mary shares her mom’s Sesame
Chicken recipe here. Turn to page
49 to sample her Mom’s Kitchen
Sink Potato Salad.
See Full Index on page 61
Grilled Sesame Chicken
This recipe from Mary’s mom is nice for entertaining because it takes a while to grill, giving you time to
mingle with your guests.
2 fryer chickens or 8 bone-in breasts
done, remove to a platter and immediately pour
the vinaigrette over the chicken.
Use kitchen shears or a heavy knife and cut out
Vinaigrette:
each backbone. Cut through the breast to make
2
TB. red wine vinegar
two halves for each chicken. Trim fat and excess
skin. Place in a bowl or large bag. Pour marinade
2
TB. soy sauce
over the chicken. Let sit in the refrigerator,
3
TB. sesame oil
turning occasionally, for 12-18 hours.
1
TB. grated fresh ginger
2
TB. sugar
Marinade:
1
⁄4 tsp. PENZEYS FRESHLY
1⁄4 Cup soy sauce
GROUND PEPPER
1⁄4 Cup sesame oil
1 TB. lemon zest (zest of 1 lemon) or 1 tsp.
Whisk together well.
MINCED LEMON PEEL
2 TB. lemon juice (juice of 1 lemon)
Sprinkle 2-3 TB. toasted SESAME SEEDS over the
2 cloves garlic, minced (1⁄2 tsp. MINCED
chicken before serving if desired. To toast the
GARLIC)
sesame seeds, place in a skillet over medium
1-2 tsp. TARRAGON
heat and cook until browned, about 3-5 minutes,
shaking the pan often.
Remove the chicken from the marinade and pat
dry. Discard marinade. Grill over low heat until
Prep. time: 20 minutes
cooked through, to 165° internal temperature.
Marinating time: 12-18 hours
The chicken can also be browned on a hot grill
Cooking time: 40-60 minutes
and finished in a 350° oven. When the chicken is
Serves: 6-8
1-800-741-7787 | www.penzeys.com
31
Dear Bill Penzey,
I love your spices and your catalog.
I love that your company conveys
what I feel: “loving to cook and
cooking to love.” I look forward to
seeing the changes in your catalog. It
is very courageous of you to make
changes at a time when many of us
are looking for stability and returning
to our past. My husband lost his job
in September, after 35 years with the
same company (in a community with
a local 12% unemployment rate).
Our family dinners, often spiced
with Penzeys spices and recipes, are
one way we daily celebrate all the
positive things still in our lives. You
and your company are a part of our
daily lives as we regroup and focus on
what is most important in life.
Be well…and all the best to you
—Carol H.
and your staff.
I have been a fan of your catalog
from the first stages, when it was
printed on newsprint. My mom would
bring me “hot of the press” catalogs
from the print shop in Delavan,
Wisconsin—which is why I have
followed the stores throughout the
Milwaukee area. I am thrilled to step
into the nearest store, the Greenfield
one. I was just there today for some
Raspberry Enlightenment and there is
no better aromatic sensation than in
your stores.
—Denise K.
Thanks so much for your
outstanding products and customer
service. I have felt like I am part of
the Penzeys family for ten years now,
and I want that relationship to
continue.
—Andrea B.
32
Penzeys spices | Summer
Hi Bill—
I have been using Penzeys spices
for the last two years and have
entirely replaced all other spices in
our cabinet with Penzeys! On a
recent trip to Arizona, I visited your
store in Scottsdale and was very
pleased. The store was clean, well
organized, and it was a lot of fun to
shop! I now live in New Mexico and
sincerely think that a store would do
well here, too.
—Michelle P.
Yesterday evening, my family and I
flew back to Belgium after a week in
New York. It was only during the last
minutes of my stay that I discovered
the market and your shop full of
spices. There was no time left to stroll
around and look for new things. Now,
only ten hours later, I have already
visited your website. Thank you very
much!
—Marijke B.
I have the good fortune to live
right behind your St. Paul,
In response to the
question “Who do you
cook for?” in our last
catalog, Diane
Prodzenski (left) was
more than happy to
send us a picture of
her recipe club. See
page 9 to find out
how you, too, can
send us your photos.
Minnesota, store. Actually, I’ve lived
here for many, many years, and the
closeness of your store, in addition to
the otherwise wonderfulness of St.
Paul’s center city, provides a good
reason to never, ever move away.
Since you’ve moved into the
neighborhood, I’ve exclusively
bought and enjoyed your spices/
herbs and have given many
wonderful sets as wedding, shower or
birthday gifts. In fact, I was just given
a 16-ounce bottle of vanilla for my
birthday. Friends know I love to bake
and cook.
Your spices make all of my old
recipes better. I’ve also tried many
recipes from your catalog. Thanks!
—Kathy L.
Keep those Cards
and Letters Coming!
Have a comment (or photo) you’d
like to share? We’d love to hear from
you. Send your letters and photos to:
Editor, Penzeys Spices Catalog, 19300
W. Janacek Court, Brookfield WI
53045 or email [email protected]
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: D09
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
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❑ Mastercard
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(Fill in credit card account # below):
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Shipping ❑ Slow ❑ Regular
$
Shipping Charges (48 states)
❑ Discover
3 Digit Security Code
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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
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$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
$40.00 – $49.99
$7.95
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$50.00 – $75.99
$8.50
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$126.00 or more
$12.95
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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
MAILP.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
There are lots of reasons people love to shop at
Penzeys. Come discover what yours is.
Take a look at our own
adjustable Peppermills and
matching Salt Shakers. In
two finishes and sizes!
Delicious recipes,
yours for the taking
throughout the store.
Find a Penzeys
near you:
Alabama
« New !
Location
Birmingham Area
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Arizona
Gift boxes and crates for every
occasion, including the Do-ItYourself Gift Box!
Our variety, friendly, helpful
staff, in-store tips and
mouthwatering recipes
are all waiting to make the
world of great tasting food
fun and easy for you. Great
prices too. Whether you
are the experienced cook
looking to knock the socks
off your Saturday night
dinner guests, or you’re just
starting out and want some
seasonings to bring variety
to boneless, skinless chicken
breasts, give us a try. You’ll
be glad you did–for a lot of
reasons, we bet!
Call stores for hours,
or go to
www.penzeys.com
Phoenix Area
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
California
Los Angeles Area
Naperville
235 S. Washington St.
Phone 630-355-7677
Oak Park
1138 W. Lake St.
Phone 708-848-7772
Indiana
Indianapolis
5345 E. 82nd St.
Phone 317-577-7778
Iowa
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877 w
« Npoen !
Menlo Park
O
771 Santa Cruz Ave.
Phone 650-853-1785 w
No
Santa Monica «Open !
1347 4th St.
Phone 310-917-5577
Des Moines Area
colorado
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
8801 University Ave.
Clive, IA
Phone 515-267-0777
Kansas
Kansas City Area
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
Lakeville
Tennessee
St. Paul
6641 W. Poplar Ave.
Germantown, TN
Phone 901-737-7898
7626 160th St. W.
Phone 952-953-1788
674 Grand Ave.
Phone 651-224-8448
Memphis Area
Texas
Missouri
Dallas
7338 Manchester Rd.
Phone 314-781-7177
Houston
St. Louis
12835 Preston Rd.
Phone 972-392-7777
Nebraska
516 W. 19th St.
Phone 713-862-6777
616 S. 72nd St.
Phone 402-397-5760
Virginia
Omaha
Falls Church
New York
513 W. Broad St.
Phone 703-534-7770
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
Richmond
New York City
Wisconsin
Long Island
3400 W. Cary St.
Phone 804-254-7667
Appleton
Maryland
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
1048 Rockville Pike
Phone 301-738-8707
Ohio
Brookfield
Massachusetts
4455 Kenny Rd.
Phone 614-442-7779
Glendale
Cleveland Area
Connecticut
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
197 Westport Ave.
Phone 203-849-9085
Michigan
Hartford Area
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
Portland
Madison
Grand Rapids Area
Denver Area
« Opoenn
2500 W. Main Street So
Littleton
Norwalk
24 Lasalle Rd.
West Hartford, CT
Phone 860-231-7510
Florida
Jacksonville
9332 Arlington Expwy.
Phone 904-727-7197
Bringing the kids? They’ll love
our pirate ship coloring corner.
They can even hang their art on
the wall!
Illinois
Rockville
Boston Area
Detroit Area
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
Minnesota
Minneapolis
3028 Hennepin Ave. S.
Phone 612-824-9777
Columbus
28859 Chagrin Blvd.
Woodmere, OH
Phone 216-839-0777
710 Cassaloma Dr.
Phone 920-733-0977
16750 W. Bluemound Rd.
Phone 262-785-6777
5524 N. Port Washington Rd.
Phone 414-961-1777
Greenfield
Oregon
5016 S. 74th St.
Phone 414-817-0773
11322 SE 82nd Ave.
Phone 503-653-7779
3252 University Ave.
Phone 608-238-5776
Pennsylvania
Wauwatosa
Philadelphia
8528 Germantown Ave.
Phone 215-247-0770
Pittsburgh
1729 Penn Ave.
Phone 412-434-0570
12001 W. Capitol Dr.
Phone 414-760-7307
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 1.2 oz.) #22334 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #22350 $ 4.65
4 oz. bag #22347 $ 4.15
8 oz. bag #22389 $ 7.29
1 lb. bag #22318 $13.60
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
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.
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
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
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
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
Kashmir "Mogra Cream" Indian Saffron is the
world's finest saffron. The dark red color and
long perfect strands are as beautiful as they are
colorful and flavorful. Kashmir saffron is
extremely difficult to obtain, which makes it
higher in price, but Kashmir Mogra Cream
Saffron is truly wonderful.
Kashmir Mogra Cream Indian Saffron
(100% red saffron threads)
Net 1⁄2 gram #57633 $ 11.95
Net 1 gram #57659 $ 22.89
Net per 1⁄4 oz. #57688 $ 114.89
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.
Superior Quality Spanish Saffron
(90% red saffron threads, 10% yellow saffron styles)
Net 1⁄2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1⁄4 oz. #57783 $ 65.99
See Full Index on page 61
Oregano
Classic Saffron Rice
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
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).
Serves: 4; Prep. time: 2 min. Cook: 25 min.
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 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #26053 $ 4.79
4 oz. bag #26040 $ 4.45
8 oz. bag #26082 $ 7.89
1 lb. bag #26011 $ 14.80
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.
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.
Country French Vinaigrette
1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 2.49
1⁄ 2 cup glass jar (net 1.4 oz.) #16450 $ 3.99
4 oz. bag #16447 $ 5.09
8 oz. bag #16489 $ 9.15
1 lb. bag #16418 $ 17.30
1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 2.95
1⁄ 2 cup glass jar (net 2.6 oz.) #26158 $ 4.89
4 oz. bag #26145 $ 4.45
8 oz. bag #26187 $ 7.89
1 lb. bag #26116 $ 14.80
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. Handmixed from: sugar, salt, garlic, onion, red bell pepper,
oregano, basil, marjoram, rosemary, thyme.
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.
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 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #26253 $ 4.79
4 oz. bag #26240 $ 4.45
8 oz. bag #26282 $ 7.89
1 lb. bag #26211 $ 14.80
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 $ 2.85
1⁄2 cup glass jar (net 2.3 oz.) #21953 $ 4.65
4 oz. bag #21940 $ 4.45
8 oz. bag #21982 $ 7.89
1 lb. bag #21911 $ 14.80
Italian Vinegar and Oil
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 3.09
1⁄ 2 cup glass jar (net 3.1 oz.) #26558 $ 5.15
4 oz. bag #26545 $ 4.15
8 oz. bag #26587 $ 7.29
1 lb. bag #26516 $ 13.60
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 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #26653 $ 4.65
4 oz. bag #26640 $ 4.15
8 oz. bag #26682 $ 7.29
1 lb. bag #26611 $ 13.60
Gloria
Mensah
“Aren’t they the most beautiful grandchildren?”
asks Nanny Gloria, who lovingly refers to them
as “my rainbow family.”
Cucumber and Onion Salad
A fresh and crispy salad, especially delicious when you
use garden-fresh cucumbers.
4
1-2 1⁄2
1⁄4
1
cucumbers, thinly sliced
sweet onions, thinly sliced into rings
Cup apple cider vinegar
Cup brown sugar
tsp. GARLIC SALT or 4/S SEASONED SALT
PENZEYS FRESHLY GROUND PEPPER
to taste
Combine the cucumbers and onion in a serving
bowl and stir to combine. In a covered container,
combine the apple cider vinegar, brown sugar,
GARLIC or 4/S and PEPPER. Shake well. Pour the
dressing over the cucumbers and onions and stir to
combine. Serve immediately.
Prep. time: 15 minutes
Cooking time: none
Serves: 6-8
See Full Index on page 61
I
like to cook delicious,
nutritious meals full of fresh foods
with lots of color…and I want to pass
this legacy of good food
on to my children and
grandchildren,” says
Gloria Mensah of
Brooklyn, New York.
Gloria and her former
husband Kwaku, who is
originally from Ghana,
raised one son and two
daughters and later
adopted two boys from
Cambodia. Her
“Rainbow Family” now
includes many
grandchildren, as well.
“My kids are all wonderful cooks,
and they all were involved in the
growing of food when they were
young,” says Gloria. “They helped
with gardening and picking berries,
and they are raising their children
the same way.
“I’d like to encourage everyone to
have just a little garden, to plant
some vegetables in their yards. That
would save money for everyone
during these difficult times. And it’s
good for your health, too. Every day
you should eat something fresh—
fresh fruit, fresh vegetables. There’s
nothing better than a salad made
with fresh local ingredients.
“I think it’s so important for
Gloria’s home is always full of love! Gloria and
Kwaku Mensah’s children, from left to right:
David, Sarah and Lisa; (Back row) Chris Moore,
David’s partner.
38
Penzeys spices | SUMMER
Summer
children today to be in on the
planting and weeding—to know that
you have to do a little
something to have food to
eat, that you don’t just go to
the store and buy it. I think
it’s a very good lesson for
children.
“Maybe, in a way, something
good can come out of this
terrible economic situation
that we are in. Eat more
naturally and grow your own
food. There’s something
therapeutic about having a
garden.
“Getting back to the basics in life
may be the change that comes out of
the tough times we are living in,”
Gloria adds. “If we’re open to
change, wonderful things happen.”
Wilted Lettuce Salad
Gloria describes this recipe as “old-fashioned but oh
so good.”
2
4
3
1⁄2
1⁄4
1
1⁄2-1 heads leaf lettuce or 1 head romaine,
torn into bite-sized pieces
green onions, chopped
radishes, sliced
lb. bacon
Cup vinegar
TB. ITALIAN SALAD DRESSING BASE
tsp. PENZEYS FRESHLY GROUND PEPPER
In a large bowl, combine the lettuce, green onions
and radishes. Cook the bacon over medium heat
until crispy. Remove the bacon from the pan and
let drain on a paper towel-lined plate. Remove all
but about 3 TB. of the bacon drippings from the
pan, add the vinegar, ITALIAN DRESSING BASE and
PEPPER to the pan and stir to dissolve the dressing
base. Pour the warm dressing over the salad,
crumble the bacon on top and serve immediately.
Prep. time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6
Chopped Marinated Salad
This recipe from Gloria is very versatile—simply use
whatever vegetables you have on hand.
⁄2
1
2
2
1
2
3
2
1
head green cabbage, finely chopped
sweet onion, finely chopped
cucumbers, finely chopped
stalks celery, finely chopped
green or red bell pepper, finely chopped
carrots, peeled and finely chopped
tomatoes, finely chopped
Cups cauliflower, finely chopped (optional)
See Full Index on page 61
Marinade:
1⁄3 Cup apple cider vinegar
2⁄3 Cup olive oil
1-2 TB. GREEK SEASONING or CELERY SALT
1-2 TB. sugar
PENZEYS FRESHLY GROUND PEPPER
to taste
In a large bowl, combine all of the vegetables and
toss to mix. In a container with a lid, combine all
of the marinade ingredients and shake to mix
well. Pour the marinade over the veggies, toss to
coat and refrigerate for at least 30 minutes before
serving.
Prep. time: 30 minutes
Marinating time: 30 minutes
Serves: 8-12 as a side
1-800-741-7787 | www.penzeys.com
39
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 $ 3.29
1⁄ 2 cup glass jar (net 3.5 oz.) #24154 $ 5.59
4 oz. bag #24141 $ 5.69
8 oz. bag #24183 $ 11.05
1 lb. bag #24112 $ 21.10
Paprika
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
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
Smoked Spanish Paprika
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 $ 1.65
1⁄ 2 cup glass jar (net .3 oz.) #14551 $ 3.09
4 oz. bag #14548 $ 8.29
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 $ 2.29
1⁄ 2 cup glass jar (net 2.0 oz.) #14751 $ 3.59
4 oz. bag #14748 $ 2.99
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
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 $ 1.69
1⁄ 2 cup glass jar (net .6 oz.) #14656 $ 3.35
1 oz. bag #14669 $ 2.79
4 oz. bag #14643 $ 6.49
8 oz. bag #14685 $ 11.95
40
Penzeys spices | Summer
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 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #23252 $ 4.65
4 oz. bag #23249 $ 4.15
8 oz. bag #23281 $ 7.29
1 lb. bag #23210 $ 13.60
Poppy Seed
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.
Whole Blue Dutch A-1 Poppy Seed
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
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
4 / S Special Seasoned Sea Salt
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 $ 2.39
1 cup glass jar (net 8.0 oz.) #29188 $ 3.85
French Grey Sea Salt
French Grey Sea Salt (Sel Gris) comes coarse or fine and
is slightly moist. It is a mechanically produced version
of Fleur de Sel, maybe not quite as nice and flowery as
its hand crafted relative, but far more reasonable in
price.
Coarse Grind
4 oz. bag #96641 $ 3.35
1 lb. bag #96612 $ 10.29
Fine Grind
4 oz. bag #96746 $ 3.45
1 lb. bag #96717 $ 11.45
For years we had stayed away from
selling salts. We find more excitement
in blending spices (sometimes with salt)
than in just packaging a product we
get elsewhere. All salt is really sea salt.
The salt mines are just bringing up salt
that settled at the bottom of the sea
many millions of years ago. Still, the
magazines and cookbooks keep calling
for sea salt and it really has become the
most asked for item. We do have a very
nice assortment at reasonable prices
as sea salts go. If you are on a budget,
don’t buy the expensive sea salts, go for
the kosher style flake salt, which we’ve
been using for a very long time. If you
are looking for something really good,
give the 4/S a try. It really is something
special.
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.
Perfect for using with our salt shakers! See page 29.
1 lb. bag #96025 $ 1.55
French Fleur De Sel Sea Salt
Fleur de Sel (Flower of the Salt). This hand raked and
harvested salt has a long and rich history in French
cooking. It is often called a finishing salt because it
should be added at the very end of cooking to
preserve its sweet, delicate flavor. Only 1 lb. of Fleur
de Sel is harvested for every 80 lbs. of Sel Gris. If you
need to have the very best, this is the salt for you.
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 $ 2.65
1 cup glass jar (net 8.0 oz.) #29483 $ 4.15
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 $ 2.65
1 cup glass jar (net 8.0 oz.) #29388 $ 4.15
1⁄ 2 cup glass jar (net 3.5 oz.) #96867 $ 8.59
2 cup glass jar (net 12.8 oz.) #96825 $ 28.65
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 $ .99
1⁄ 2 cup glass jar (net 4.2 oz.) #29254 $ 1.69
4 oz. Bag #29241 $ 1.19
8 oz. Bag #29283 $ 2.19
1 lb. Bag #29212 $ 3.90
See Full Index on page 61
1-800-741-7787 | www.penzeys.com
41
Ann Cole sets sail from Vancouver Harbor on
an Alaskan cruise.
Ann
Cole
I
have always enjoyed outdoor
cooking, mostly on charcoal or over
a campfire, beginning with my
experiences as a Girl Scout when I
was a kid,” recalls Ann Cole from
Albuquerque, New Mexico.
“I bought my first gas grill four
years ago. I had no idea what to do
with it, so I started experimenting
with recipes and Penzeys spices. Now
I cook on the grill almost every day
as soon as it’s warm enough to go out
on the patio.
“I have a weekly dinner group,
and we grill everything from burgers,
sausage and steak to salmon and
shrimp. We enjoy wine, food and
good conversation. Guests are always
welcome. We have birthday parties,
solstice celebrations and observe
holidays together. We are each
other’s family of choice,” confides
Ann, who is widowed.
Retired from a long career as a
Medical Technologist, Ann packs her
days with fun activities. “I love
playing golf, cooking, singing,
traveling and camping,” she says.
“Cooking is one of my favorite things
about camping. I like to fish, and
cooking the catch over the campfire
is the best!”
42
Penzeys spices | Summer
Grilled Halibut with Mango Salsa
This is a light, refreshing dish that is perfect for a warm night.
4 8 oz. halibut filets (or other white fish)
2 tsp. MURAL of FLAVOR
2 TB. lemon juice
aluminum foil
Mango Salsa:
1 mango, diced
1-2 jalapeño peppers, minced, seeds
discarded
1⁄2 red onion, minced
2 TB. lemon or lime juice
burners way down. Sprinkle the halibut with
the MURAL of FLAVOR and lemon juice. Make
a “pan” for the fish by taking a large piece of
aluminum foil and rolling up the four sides.
Place the fish in the pan and place over the
center burner (you want the grill temperature
around 350°). Cook only until the fish starts to
flake, about 10 minutes. There is no need to
turn the fish over. For the salsa, combine the
mango, jalapeño peppers, onion and lemon or
lime juice. Mix well and let stand for 10 minutes
before serving over the fish.
Prep. time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Heat a gas grill on high for 5 minutes, then
turn the middle burner off and turn the other
Grilled Veggies
These veggies are fresh, delicious and healthy too! What more could you ask for? If Ann has any
garden tomatoes, she likes to add them at the last minute.
4
2
1
2
1⁄4
1
1-2 1
⁄2-1
1-2
potatoes, cut in wedges
New Mexico green chiles, pasilla
peppers or the peppers of your
choice, cut into 2-inch chunks
onion, cut into 2-inch chunks
yellow squash, cut into 2-inch
rounds or chunks
Cup olive oil
TB. CRACKED ROSEMARY
tsp. SEA SALT
tsp. THYME or PARSLEY
large garden tomatoes, cored and
diced—optional (add for final 5-10
minutes cooking time)
See Full Index on page 61
Combine all of the veggie chunks in a
large bowl. Add the olive oil, ROSEMARY,
SEA SALT, THYME or PARSLEY and toss to
combine. Arrange in a large wire grilling
basket and grill over medium heat for 30-50
minutes. Check the potatoes; if they are
done everything is. If you don’t have a wire
basket, preheat the oven to 350°, sear the
potatoes, peppers, onions and squash on
the hot grill, about 3 minutes per side, then
toss together along with the oil and spices
into a 9x13” pan. Cover with foil and cook
at 350° for 30 minutes. Once done turn the
oven to low and they will stay nicely for a
few hours.
What’s for dinner? Ann’s “family of choice” sits
down to their weekly meal together.
Prep. time: 10 minutes
Cooking time: 30-50 minutes
Serves: 6-8
1-800-741-7787 | www.penzeys.com
43
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 $ 3.69
1⁄ 2 cup glass jar (net 3.3 oz.) #23357 $ 6.35
4 oz. bag #23344 $ 5.45
8 oz. bag #23386 $ 9.85
1 lb. bag #23315 $ 18.70
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 $ 2.49
1⁄ 2 cup glass jar (net 1.2 oz.) #15053 $ 3.99
4 oz. bag #15040 $ 5.69
8 oz. bag #15082 $ 10.39
1 lb. bag #15011 $ 19.80
Pumpkin Pie Spice
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.
1⁄4 cup jar (net 1.0 oz.) #15132 $ 2.99
1⁄ 2 cup glass jar (net 2.0 oz.) #15158 $ 4.99
4 oz. bag #15145 $ 5.69
8 oz. bag #15187 $ 10.39
1 lb. bag #15116 $ 19.80
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 .6 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 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #27555 $ 4.65
4 oz. bag #27542 $ 4.15
8 oz. bag #27584 $ 7.29
1 lb. bag #27513 $ 13.60
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
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 quickly-cooked 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 $ 5.99
44
Penzeys spices | Summer
Cynthia Clemens
Cynthia Clemens enjoys the company
of her cat, Aimee.
C
ynthia Clemens learned to cook
at an early age.
“Both my parents worked full time
and my mother did not like to cook
much,” Cynthia recalls from her
home in Dundee, Michigan. “Putting
dinner on the table got me out of
doing the dishes,” she laughs.
“My best friend in college majored
in home economics and loved
cooking. She was Hungarian and
taught me to make Hungarian
goulash. That was the beginning of
my learning about ethnic foods and
spices.”
Cynthia adds, “My cousin and I
both love to cook. She does a lot of
entertaining and since she is the only
See Full Index on page 61
family I have living in Michigan, it’s
nice that we share that interest. I
have traveled all over the country
and lived in many places—from
Hawaii to Connecticut—and have
collected different recipes along the
way. Many are attached to memories
of when, where and how my life was
at those times.
“These days, my boyfriend Bob
and I enjoy grilling, sometimes even
in winter, snow permitting! This
marinade is one of our favorites. It’s
great on grilled pork, beef or
chicken.”
Grilling Marinade
Cynthia says, “I have a recipe to share with you. It is a
great marinade for beef, pork or chicken, especially if
it will be cooked on the grill.”
3
1⁄4 1⁄4 1⁄4 2
1
1
2
1-2
lb. pork loin roast
Cup honey
Cup soy sauce
Cup RASPBERRY ENLIGHTENMENT
TB. red wine vinegar
tsp. REGULAR MUSTARD POWDER
TB. CRACKED ROSEMARY
garlic cloves, minced
TB. hot sauce (optional)
Whisk together all of the marinade ingredients
until well blended. Add the roast or meat of your
choice and marinate for at least 2 hours, turning
the meat at least once. Discard the marinade and
place the meat on the grill. For pork loin, grill over
indirect heat for 20-25 minutes per pound, until
the internal temperature reads 165°. Let rest 10
minutes before slicing.
Prep. time: 10 minutes
Cooking time: 60-75 minutes
Serves: 6-8
1-800-741-7787 | www.penzeys.com
45
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
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
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 $ 3.69
1⁄ 2 cup glass jar (net 3.3 oz.) #23157 $ 7.15
1 cup glass jar (net 6.3 oz.) #23186 $ 13.15
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 $ 2.99
1⁄ 2 cup glass jar (net 1.4 oz.) #15253 $ 4.99
4 oz. bag #15240 $ 5.69
Singapore Seasoning
Sunny Paris Seasoning
1⁄4 cup jar (net 1.3 oz.) #15332 $ 3.29
1⁄ 2 cup glass jar (net 2.6 oz.) #15358 $ 5.55
4 oz. bag #15345 $ 5.45
8 oz. bag #15387 $ 9.85
1 lb. bag #15316 $ 18.70
1⁄ 2 cup glass jar (net .6 oz.) #15453 $ 8.29
1 cup glass jar (net 1.3 oz.) #15482 $ 14.25
2 cup glass jar (net 2.6 oz.) #15424 $ 25.69
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.
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 $ 3.55
1⁄ 2 cup glass jar (net 2.7 oz.) #21153 $ 6.09
4 oz. bag #21140 $ 6.09
8 oz. bag #21182 $ 11.09
1 lb. bag #21111 $ 21.10
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
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
46
Penzeys spices | Summer
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. Handmixed from: shallots, chives, green peppercorn, dill weed,
basil, tarragon, chervil, bay leaf.
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 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #15558 $ 5.29
4 oz. bag #15545 $ 5.45
8 oz. bag #15587 $ 9.85
1 lb. bag #15516 $ 18.70
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
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
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.
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
(net 8.0 oz.) #90881 $ 8.39
See Full Index on page 61
1-800-741-7787 | www.penzeys.com
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 $ 2.89
1⁄ 2 cup glass jar (net 2.9 oz.) #23557 $ 4.75
4 oz. bag #23544 $ 3.85
8 oz. bag #23586 $ 6.65
1 lb. bag #23515 $ 12.30
Need a quick and
easy dinner?
Make tacos!
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 1.5 oz.) #23636 $ 2.95
1⁄ 2 cup glass jar (net 3.2 oz.) #23652 $ 5.45
1 cup (net 6.0 oz.) #23678 $ 10.39
2 cup (net 12.0 oz.) #23623 $ 20.69
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 $ 2.79
1⁄ 2 cup glass jar (net 2.8 oz.) #28552 $ 4.59
4 oz. bag #28549 $ 3.69
8 oz. bag #28581 $ 6.39
1 lb. bag #28510 $ 11.80
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 $ 3.09
1⁄ 2 cup glass jar (net 2.2 oz.) #23852 $ 5.09
4 oz. bag #23849 $ 5.45
8 oz. bag #23881 $ 9.85
1 lb. bag #23810 $ 18.70
48
Penzeys spices | Summer
1⁄4 cup jar (net 1.1 oz.) #24233 $ 2.79
1⁄ 2 cup glass jar (net 2.1 oz.) #24259 $ 4.59
4 oz. bag #24246 $ 4.79
8 oz. bag #24288 $ 8.55
1 lb. bag #24217 $ 16.10
Bold Taco Seasoning
Rojo Taco Seasoning
1⁄4 cup jar (net 1.2 oz.) #24338 $ 2.89
1⁄ 2 cup glass jar (net 2.7 oz.) #24354 $ 4.79
4 oz. bag #24341 $ 4.15
8 oz. bag #24383 $ 7.29
1 lb. bag #24312 $ 13.60
1 cup glass jar (net 8.4 oz) #97280 $ 4.85
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.
Turmeric
What makes mustard yellow? Turmeric. From India.
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
Tuscan Sunset
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! Handmixed 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 .5 oz.) #16539 $ 2.19
1⁄2 cup glass jar (net 1.0 oz.) #16555 $ 4.15
4 oz. bag #16542 $ 8.25
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.
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 $ 2.49
1⁄ 2 cup glass jar (net 3.1 oz.) #28657 $ 3.95
4 oz. bag #28644 $ 2.65
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
Natural Wasabi with pure Wasabi powder
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 $ 2.79
1⁄ 2 cup glass jar (net 1.7 oz.) #23757 $ 4.59
4 oz. bag #23744 $ 5.69
Mom’s Kitchen Sink Potato Salad
Mary Shanley shares, “This is an old recipe often made
years ago on Kodiak Island for big get-togethers.
It was often doubled, etc. and mixed, with clean
hands, in a sink, scrubbed clean and lined with foil or
waxed paper. That was the easiest and largest place
to mix it all!” To read Mary’s story, turn to page 30.
4 lbs. potatoes, peeled and cut into cubes
5 Cups chicken broth (or 1 TB. CHICKEN
SOUP BASE in 5 Cups water)
Dressing:
3 TB. Dijon-style mustard
1 TB. lemon juice
1⁄2 tsp. sugar
See Full Index on page 61
1⁄2 1⁄4 1
1⁄2 1-2
1⁄2-1
Cup olive oil
Cup mayonnaise
tsp. MUSTARD POWDER
tsp. WHOLE CELERY SEED
tsp. salt (to taste)
tsp. PENZEYS FRESHLY GROUND PEPPER
1
1⁄2 4
3⁄4 1
2
TB. minced dill pickle
Cup minced red onion
green onions, sliced
Cup chopped celery
Cup chopped bell pepper (red, green
or both)
hard-boiled eggs, chopped
⁄3 ⁄3 1
⁄2 1
Cup chopped pimento-stuffed green olives
Cup chopped black olives
Cup pickle relish
4 slices bacon, cooked and crumbled
1
Bring the chicken broth to a boil in a large pot. Add
the potatoes and cook until just done, about 10
minutes. Drain and place in a large bowl. In a separate bowl, whisk together the mustard, lemon juice,
sugar, olive oil, mayonnaise, MUSTARD POWDER,
CELERY SEED, salt and PEPPER. Add the dressing
to the potatoes and gently toss to coat. Add the
remaining ingredients and gently stir to combine.
Prep. time: 30 minutes
Cooking time: 10 minutes
Serves: 12-16 as a side
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 candymaking, and is particularly nice where the flavor of the
vanilla bean should shine through, such as in icecream. 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 $ 5.99
1 cup glass jar (net 6.8 oz.) #92380 $ 9.99
2 cup glass jar (net 13.6 oz.) #92322 $ 19.99
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 highquality 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.
C
Well-suited for a special family celebration
are the Chadwick men (left to right): Erich,
Kristofer, Charles, Phillipe and Chad.
White Chocolate Chip Cookies
Charles likes to use a variety of different flavored chips
and chocolate bars when he makes these incredible
cookies. Experiment with your favorites.
6
6
6
6
4
oz. white chocolate chips (or raspberry
chips if you can find them)
oz. semi-sweet chocolate chips
oz. milk chocolate chips
oz. various chocolate bars, your choice,
chopped
oz. toffee baking bits (Bit O’ Brickle)
21⁄4 Cups all-purpose flour, sifted
1 tsp. baking soda
1 tsp. salt
2 large eggs
3⁄4 Cup sugar
3⁄4 Cup packed brown sugar
1⁄2 lb. butter (2 sticks)
11⁄2 tsp. PURE VANILLA EXTRACT
Preheat oven to 375°. In a large bowl, combine all
of the chips, chopped chocolate bars and toffee
bits. In a separate, medium bowl, mix together
the flour, baking soda and salt and set aside. In
another medium bowl, beat the eggs and set aside.
In a large mixing bowl (if you are using a stand
mixer, use its bowl), combine the sugar and brown
sugar and mix gently. Add the butter to the sugar
mixture and mix well. Add the eggs and VANILLA
EXTRACT and mix again. Gradually add the flour
mixture to the butter mixture until thoroughly
blended. Make sure to scrape down the sides of
the bowl and the beater(s) so the batter is well
mixed. Fold in the chip mixture and stir gently until
blended. Drop by the rounded tablespoon onto
ungreased cookie sheets and bake at 375° for 9-11
minutes or until lightly browned.
Prep. time: 15 minutes
Baking time: 9-11 minutes per sheet
Yield: 48 2-inch cookies
Charles Chadwick
harles Chadwick of Nashville,
Tennessee, fondly remembers being
introduced to baking by his
grandmother Alice over 60 years ago.
In fact, he remembers it like it was
yesterday.
“It was in a small kitchen in
Linden, Alabama,” he recalls. “She
would always mix the brown sugar
and white sugar slowly, then the
butter slowly, then the eggs and so
on. Each step had to be done
perfectly. She used the best
chocolate and fresh butter and eggs.
But there are a number of
ingredients available today that she
did not have, such as Penzeys
incredible vanilla and cinnamon
from around the world.”
Charles has carried on the baking
tradition with his delicious variation
on chocolate chip cookies that are
chock-full of different chips. “I’ve
made this recipe for years,” he says.
“The cookies were a favorite treat
after my sons’ high school football
games.”
Athletes run in the Chadwick
family. Sons Erich, Phillipe and
Kristofer all played football. Charles
and Debbie’s son Chad was born
with cerebral palsy but he has
excelled in soccer and weightlifting
in the Special Olympics.
Two years ago, Charles turned his
penchant for baking into a labor of
love. “I started working at a not-forprofit organization here in
Nashville,” he says. “We train adults
with mental and physical disabilities.
Under my supervision, they
participate in most of the cookie-
Dawn Foster
I use Penzeys vanilla in virtually
everything I bake, and then some!”
confides Dawn Foster of Syracuse,
New York. “I’ve been known in my
family to give it to folks as a stocking
stuffer for Christmas because really,
what baker wouldn’t enjoy it? I come
from a long tradition of bakers with
many recipes handed down from
family members.”
Dawn was more than happy to
share her Aunt Velma’s tasty
Chocolate Cake and her own
Gingered White Chocolate Biscotti.
“About five years ago, I started
trying my hand at baking biscotti for
my husband Steve,” Dawn says. “He
likes the crisp, less-sugary, twicebaked cookies for breakfast dunked
in his coffee. So at the beginning of
each month for the last five years,
I’ve baked biscotti for him, and if
he’s judicious it lasts him throughout
the month!
“I’ve collected numerous recipes
of variously flavored biscotti and
done some experimenting on
existing recipes as well, but his
hands-down favorite is the Gingered
White Chocolate Biscotti. It is great
for breakfast but it’s also wonderful
as a crispy crunchy snack for
Whether she’s breathing in the sweet
perfume of Mother Nature’s flowers or up to
her elbows in flour dust in her kitchen, Dawn
Foster is all smiles.
me, too!”
Aunt Velma’s Chocolate Cake
This cake from Dawn is so nice and moist it’s sure to
become your go-to cake recipe.
2
⁄2 2
1
2
1
2
2
2
1
Cups flour
Cup COCOA POWDER
tsp. baking soda
tsp. salt
tsp. PURE VANILLA EXTRACT
stick (1⁄2 Cup) butter
Cups sugar
Cups boiling water
eggs
Preheat the oven to 350°. Sift together the flour,
COCOA, baking soda and salt. In a separate bowl,
cream together the VANILLA, butter and sugar.
Add the boiling water, blend, then add the eggs
and mix until well blended. Gradually add the dry
ingredients and mix well. Pour into an ungreased
9x13 pan and bake for 30 minutes at 350°. Either
sprinkle with cake decorating sprinkles for a lower
sugar version before baking, or when cool frost
with Buttercream Frosting.
Buttercream Frosting
1
lb. powdered sugar, sifted
1 1
⁄3– ⁄2 Cup soft butter
1
⁄8 tsp. salt (eliminate if using
salted butter)
2
tsp. PURE VANILLA EXTRACT
3-5 TB. milk
Beat together the sifted powdered sugar, butter,
salt and VANILLA. Add enough milk to get the
frosting to a good spreading consistency. For
chocolate frosting, add 1⁄2 Cup COCOA POWDER.
Prep. time: 15 minutes
Baking time: 30 minutes
Serves: 12-15
52
52
Penzeys spices
spices |
| Summer
SUMMER
Penzeys
Gingered White Chocolate Biscotti
This recipe from Dawn makes the best dunking
biscotti around.
2
2⁄3 2
1
1⁄2 1
1
2
1
Cups all-purpose flour
Cup sugar
TB. CRYSTALLIZED GINGER, minced
tsp. baking soda
tsp. salt
4 oz. bar white chocolate, finely chopped
(about 3⁄4 cup)
tsp. PURE VANILLA EXTRACT
eggs
egg white
vegetable cooking spray
Preheat oven to 350°. Combine the flour, sugar,
GINGER, baking soda, salt and chocolate in a large
bowl. In a separate bowl, combine the VANILLA,
eggs and egg white and then add to the flour
mixture, stirring until well blended (dough will
be quite dry). Turn the dough out onto a lightly
floured surface and knead 7 or 8 times until it
holds together nicely. Shape the dough into a
16-inch-long roll. Place the roll on a baking sheet
coated with cooking spray, and flatten to a 1-inch
thickness. Bake at 350° for 30 minutes. Remove the
roll from the baking sheet to a wire rack and let
cool for 3-5 minutes. Don’t cool completely or it
will be harder to slice.
Cut the roll diagonally into 24 (1⁄2 inch) slices and
place slices, cut-side down, on a baking sheet. Use
a bread knife and cut gently. Broken pieces can
usually be pushed together and will bake back
together. Reduce oven temperature to 325°, and
bake for 10 minutes. Turn the cookies over and
bake for an additional 10 minutes (the cookies
might be slightly soft in the center but will harden
as they cool). Carefully remove from baking sheet,
and let cool completely on wire rack.
Prep. time: 15 minutes
Baking time: 50 minutes
Yield: 24 cookies
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
See Full Index on page 61
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Sweet China Cassia Cinnamon, Natural
High Fat Cocoa, Baking Spice, Double Strength Madagascar Pure Vanilla Extract
#81748 $28.89
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 $23.39
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 Cassia
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $12.89
Ethnic Milwaukee Gift Box
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $23.49
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 $20.99
Herb Gift Box
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: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $14.49
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 $27.89
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 $31.49
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
#80646 $19.49
Mill Owner’s Gift Box
A thoughtful gift for those who already have a
peppermill (or two).
BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four Peppercorn
Blend
#81243 $22.39
54
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 $18.69
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 $18.29
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.
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $23.39
Taco Seasonings Gift Box
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?
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $25.59
Do-It-Yourself Gift Box Kit
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
Taco seasonings gift box
#81948 $25.59
Grill & Broil gift box
#86743 $20.99
G if t B o x es | 4 JAR
extracts gift box
#81843 $37.99
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 $40.99
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 $49.95
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 $49.99
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 $38.99
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.
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 $27.99
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 $52.95
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 $38.59
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 $39.89
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 $38.99
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 $39.99
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 $41.49
56
Herb Gift Box
Penzeys spices | Summer
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 $38.95
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 $67.29
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 $35.95
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 $43.95
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 $37.99
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
G if t B o x es | 8 JAR
steak seasonings gift box
#86680 $43.95
starter set gift box
#85283 $35.95
salt free grill & broil Gift Box
#86988 $41.49
See Full 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.
The Grand Spice Gift Crate
Pasta & Salad Seasonings Gift Crate
#87137 $173.99
#87337 $105.99
Grill & Broil Gift Crate
The Pepper Gift Crate
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.
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.
#85962 $128.99
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 $128.69
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 $219.99
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 $88.69
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 $98.79
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 $124.99
#86172 $113.39
Salt and Pepper Gift Crate
Two Hearts Gift Crate
Our handmade and decorated wooden gift box
offering the best of nature’s bounty makes this
crate the perfect gift for that special someone.
#83634 $53.69
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.
#87537 $148.89
The Wedding Gift Crate
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
#87029 $115.99
the grand spice gift crate
#87137 $173.99
58 Penzeys spices | Summer
58
grill & Broil gift crate
#85838 $88.69
salt and pepper gift crate
#83634 $53.69
two hearts gift crate
#87537 $148.89
See Full Index on page 61
1-800-741-7787 | www.penzeys.com
59
59
Get the spirit of Penzeys
in a cookbook!
“How We Became One is such a beautiful
cookbook. I love it, and it contains a lot of the
recipes we enjoy, as well as the stories behind
the people who contributed them.” –J.F.
Over
200 !
s
recipe
How We Became One is
the Penzeys Spices cookbook you’ve been waiting
for. Over 200 delicious
recipes–from quick, easy
and everyday meals–to
recipes from different
cultures and countries.
And every recipe comes
with its own story, too.
Stories about real people
who love to cook, and
cook to love–and it
shows in their lives and
in the meals they share
with their family and
friends.
How We Became One is
a great addition to your
kitchen shelf, and is sure
to become the family
cookbook everyone
treasures.
$29.95
Use product code MC900
when ordering
Available
in-store, online
or by phone.
1-800-741-7787
www.penzeys.com
See Full Index on page 47
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 . . . . . . . . . . . . 5
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
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 . . . . . . . . . 12
Cake Spice . . . . . . . . . . . . . 13
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 . . . 13
Chicago Steak Seasoning . . . . 13
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
See Full Index on page 61
Chili powders and seasonings
Chili Con Carne Seasoning 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . 12
Chinese Five Spice Powder . 13
Chip & Dip Seasoning . . . . . . 13
Chives . . . . . . . . . . . . . . . . 13
Cilantro . . . . . . . . . . . . . . . 13
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China Cassia Cinnamon . . . 14
Ex-Fancy Vietnamese Cassia .14
Korintje Cassia Cinnamon . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 16
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 18
Cocoa Powder . . . . . . . . . . . 18
Coriander . . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 23
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 21
Curry Powder Sweet . . . . . 21
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 19
Galena Street Rub . . . . . . . . . 19
Garam Masala . . . . . . . . . 21
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 19
Garlic Salt . . . . . . . . . . . . . . 22
Ginger . . . . . . . . . . . . . . . . 23
Greek Seasoning . . . . . . . . . 22
Gumbo File Powder . . . . . . . . 22
D, E, F
Mace . . . . . . . . . . . . . . . . . 24
Maharajah Curry Powder . . 21
Mahlab . . . . . . . . . . . . . . . . 24
Marjoram . . . . . . . . . . . . . . 24
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 25
Mustard Powder . . . . . . . . . . 25
Mustard Seed . . . . . . . . . . . 25
Northwoods Seasoning . . . . . 25
Northwoods Fire Seasoning . . 25
Nutmeg . . . . . . . . . . . . . . . 25
Old World Seasoning . . . . . . . 35
Onion Powder . . . . . . . . . . . 35
Onions, White and Toasted . . . 35
Orange Extract . . . . . . . . . . . 22
Orange Peel . . . . . . . . . . . . 35
Oregano . . . . . . . . . . . . . . . 35
Ozark Seasoning . . . . . . . . . . 40
Paprika . . . . . . . . . . . . . . . . 40
Paprika, Spanish Smoked . . . . 40
Parisien Bonnes Herbes . . . 40
Parsley . . . . . . . . . . . . . . . . 40
Pasta Sprinkle . . . . . . . . . . 40
Pepper
Black Peppercorns . . . . . . . 28
Penzeys Freshly
Ground Pepper . . . . . . . . 26
Green Peppercorns . . . . . . 28
Ground Black Pepper . . . . . 26
Ground White Pepper . . . . . 26
Pink Peppercorns . . . . . . . 28
Szechuan Peppercorns . . 30
White Peppercorns . . . . . . 28
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 . . . . . . . . . . 40
Pizza Seasoning . . . . . . . . . . 40
Poppy Seed . . . . . . . . . . . . . 40
Pork Chop Seasoning . . . . . . 44
Poultry Seasoning . . . . . . . 44
Pumpkin Pie Spice . . . . . . . . 44
Raspberry Enlightenment . . 44
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 21
Rojo Taco Seasoing . . . . . . . . 48
Rosemary . . . . . . . . . . . . . . 44
Saffron . . . . . . . . . . . . . . . . 35
Sage . . . . . . . . . . . . . . . . . 44
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
4/S . . . . . . . . . . . . . . . . . 41
4/S Smoky . . . . . . . . . . . . 41
4/S Spicy . . . . . . . . . . . . . 41
French Fleur de Sel . . . . . . 41
French Grey Sea Salt . . . . . 41
Kosher Style Flake . . . . . . . 41
Pacific Sea Salt . . . . . . . . . 41
Seasoned Salt . . . . . . . . . . 41
Sandwich Sprinkle . . . . . . . . 44
Saté Seasoning . . . . . . . . . . 21
Savory Leaves . . . . . . . . . . . 44
Sesame Seeds . . . . . . . . . . . 46
Shallots . . . . . . . . . . . . . . . 46
Shallot Salt . . . . . . . . . . . . . 46
Shrimp and Crab Boil . . . . . 46
Sicilian Salad Seasoning . . . . . 6
Singapore Seasoning . . . . . 46
Soup Base . . . . . . . . . . . . . . 47
Southwest Seasoning . . . . . . 46
Star Anise . . . . . . . . . . . . . . 46
Sumac . . . . . . . . . . . . . . . . 46
Sunny Paris Seasoning . . . . 46
Sunny Spain Seasoning . . . 46
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 18
Fajita Seasoning . . . . . . . . . . 19
Fennel . . . . . . . . . . . . . . . . 19
Fenugreek . . . . . . . . . . . . . . 19
Fines Herbes . . . . . . . . . . 19
Florida Seasoned Pepper . . 19
Four Peppercorn Blend . . . . . 30
Fox Point Seasoning . . . . . . . 19
French Four Spice . . . . . . . 19
H, I, J, K, L
Herbes de Provence . . . . . . 22
Horseradish Dip . . . . . . . . . . 23
Horseradish Powder . . . . . . . 23
Hot Chocolate Mix . . . . . . . 18
Italian Herb Mix . . . . . . . . 23
Italian Sausage . . . . . . . . . . . 23
Jars (storage) . . . . . . . . . . . . 24
Jerk Chicken/Fish . . . . . . . 23
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
Kraków Nights . . . . . . . . . . . 24
Lamb Seasoning . . . . . . . . 24
Lemon Extract . . . . . . . . . . . 22
Lemon Grass . . . . . . . . . . . . 24
Lemon Peel . . . . . . . . . . . . . 24
M, N
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, 55
Flavors of Asia . . . . . . . . . 56
Grand Spice Crate . . . . . . . 58
Grill & Broil . 54, 55, 56, 58, 59
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
Pepper Crate . . . . . . . . . . 58
Pepper Lover’s . . . . . . . . . 54
Salad Lover’s . . . . . . . . 54, 56
Salt and Pepper Crate . . 58, 59
Salt Free Grill & Broil . . 56, 57
Some Like It Hot . . . . . . 54, 56
Spice Replacement Crate . . 58
Spicy Wedding . . . . . . . 56, 64
Spicy Wedding Deluxe . . 56, 64
Spicy Wedding Shower . . . 54
Starter Set . . . . . . . . . 56, 57
Steak Seasonings . . . . . 56, 57
Taco Seasonings . . . . . 54, 55
Taste of Mexico . . . . . . . . 56
Two Hearts Crate . . . . . 58, 59
Wedding Crate . . . . . . . 58, 64
T
Taco Seasonings . . . . . . . . . . 48
Tandoori Seasoning . . . . . . 21
Tarragon . . . . . . . . . . . . . . . 46
Thyme, French . . . . . . . . . . . 46
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 48
Tsardust Memories . . . . . . . . 48
Turkish Seasoning . . . . . . . . . 48
Turmeric . . . . . . . . . . . . . . . 48
Tuscan Sunset . . . . . . . . . 48
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . . . 50
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 48
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 48
Zatar (Zahtar) . . . . . . . . . . . . 48
1-800-741-7787 | www.penzeys.com
61
Her two adopted sons and their
wives bring great joy to Gloria’s
life. From left to right: Samrith
and Pat Tuy, Gloria, Samphoas
and Samnang Yun.
One of the many cool things
about cooking is that it can take
you places. Sometimes it is a trip
to far-off lands, sometimes it is a
trip back home, and sometimes
it’s both.
We were reminded of that
recently when we received a handwritten letter from Gloria Mensah
of Brooklyn, New York, who
shared this story.
“When our two Cambodian
boys, Samrith and Samnang, came
to live with us, they were young
men who had lost their families.
They needed to learn to cook for
themselves, which was unusual in
the Cambodian culture, men
cooking.
“They were very good cooks
when they came to live with us,
and they preferred their kind of
food, the food they had grown up
with. So we bought a rice cooker
and they ate rice three times a day.
My mother and I told them to
make whatever they wanted, that
we would love it. The fried rice is
their recipe. I knew how to make
62
62 Penzeys
Penzeys spices
spices |
| SUMMER
Summer
fried rice, but they added the
seasonings which make it special—
garlic, crushed red pepper, black
pepper, oyster sauce or a thick soy
sauce with a bit of sweetness to it.
“The boys had such a reverence
for rice, like we do with bread. It
was the food of their culture. They
had had so little to eat during the
last years of the war. I remember
that when they cooked, they
handled the rice with such reverence in the way they cooked it.
They didn’t let one grain go down
the drain.
“Those boys had had such a
disruption in their lives because of
the war. But they were so loving.
We gave them shelter, helped them
learn English and helped them
through college. And they were so
loving and giving in return. We
learned so much from each other
by sharing our cultures—and food
was a big part of it.”
Thanks for sharing, Gloria.
Samrith and Samnang’s Fried Rice
Gloria shares, “You can make a humble version of
this fried rice by using some extra foods from last
night’s dinner. Or you can choose just what you like
to make it a more elegant dish. Food doesn’t have to
be expensive to be good. This is an excellent use for
leftover rice.”
4
2
2
2
1
1
Cups cooked cold white rice (Gloria likes
jasmine rice)
eggs (see cooking tip)
TB. canola oil, divided
Cups shrimp or thinly sliced pork or
chicken, raw or leftover cooked
Cup thinly sliced mushrooms (Gloria uses
small portobellas)
white onion, thinly sliced (cut in half then
sliced in thin strips)
See Full Index on page 61
3-4 1⁄2
1⁄2
1⁄2
1⁄4-1⁄2
3
1⁄2
1⁄3 TB. oyster sauce or sweet soy sauce (Gloria
uses ABC brand)
tsp. MINCED GARLIC
tsp. POWDERED GINGER, optional
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. CRUSHED RED PEPPERS or CAYENNE
PEPPER (optional)
green onions, sliced on the angle—green
and white parts
Cup diced fresh pineapple (“A beautiful
way to balance salt/sweet”)
Cup roasted cashew nuts
Tip: To cook the eggs, whip them with a fork in a
small bowl. Add 1 tsp. of the canola oil to a small
omelet or other nonstick pan. Heat over medium
until oil is hot. Pour in egg to make a thin layer,
reduce heat to medium-low and cook without
stirring or flipping for 4-5 minutes until it looks
almost done. Slide out of the pan and roll up. Let
cool a bit and then thinly slice. Set aside to add to
the pan at the end of stir frying.
Heat a large pan or wok over high heat with the
remaining canola oil. When hot, add the shrimp or
meat, mushrooms, white onion and oyster or soy
sauce. Top with GARLIC, GINGER, PENZEYS FRESHLY
GROUND PEPPER and CRUSHED RED PEPPERS (if
using). Stir fry about 4 minutes, stirring constantly.
Add the rice and cook, stirring, until heated
through, about another 4 minutes. Add green
onions, pineapple, egg slices and cashews, cook 1
final minute, and serve hot.
Prep. time: 20 minutes
Cooking time: 15 minutes
Serves: 6-8
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