GRILLING IT’S TIME!

Document technical information

Format pdf
Size 9.6 MB
First found Jun 9, 2017

Document content analysis

Language
English
Type
not defined
Concepts
no text concepts found

Persons

Thomas Johann Seebeck
Thomas Johann Seebeck

wikipedia, lookup

Jim Jones
Jim Jones

wikipedia, lookup

Organizations

Places

Transcript

LOVE TO COOK–COOK TO LOVE
SUMMER 2012
Mitchell Street Strip Steak, page 36
IT’S
GRILLING
TIME!
Mitchell Street Turkey Steak Burger
page 37
BAKED STUFFED SHRIMP • GRILLED PIZZAS • SWEET & SOUR PORK • APPLE PIE • MEXICAN CORN SALAD
Grilling made
even more
delicious!
Mitchell St. Steak Seasoning. Smoky–flavorful–delicious.
Outstanding for grilled or broiled steak but also a great
way to bring variety to chicken, fish and even tofu.
Sprinkle on freely for maximum happiness.
MITCHELL STREET
STEAK SEASONING
1/2 cup jar (net 3.0 oz.) #29854 $8.69
1/4 cup jar (net 1.4 oz.) #29838 $4.89
See pages 36-37 for delicious recipes using Mitchell Street Steak Seasoning.
Our years of selling spices have
taught us that cooking is not a
one size fits all world: far from it.
We’ve learned the wonder of
cooking lies in the incredible
diversity of the people who cook,
and in the incredible variety of the
food they cook. Over the years we
have come to understand for all of
our differences, for the
tremendous variety of what we
cook, people who cook have
something in common. They care
enough to make the lives of those
around them better. The research
shows that the kindness of cooks
works. 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 kindness to build
it one meal at a time. It is this
kindness we celebrate, this
kindness we hope to spread, this
kindness that makes all who cook
ONE. Through our pages we hope
to share the greater family of
human kindness that we’ve found
all cooks belong to. Come along
and join us.
Be ONE.
Just in time for summer, we are introducing another great blend:
Mitchell St. Steak Seasoning. Mitchell St. is smoky flavorful delicious.
Great on a grilled steak but also a great way to add variety to your chicken, fish and dare I say it even tofu (see p. 63). Mitchell St. is a blend of my
father’s and us adding it is part of the blending of my parents’ business
in with ours. It shares a kinship with the Chicago Steak Seasoning but is
maybe a little less smoky than the Chicago, and a little more flavorful. If
you like Chicago Steak you will definitely like Mitchell St. Steak Seasoning. And if you’ve never tried it—do. You and the people you cook for will
be glad you did.
With this issue covering the time of both Memorial Day and the Fourth
of July we are featuring the stories and recipes of Veterans. In many ways
this issue is a fitting sequel to our recent Mother’s Day issue because
at the heart of both the stories of Moms and the stories of Vets is the
willingness to give of oneself to make life better for others—in another
word—Kindness. I think half of us understand firsthand the caring that
is at the heart of the U.S. military, but for others of us who are not part
of the tradition, we just look on from a distance and don’t quite get it. In
many ways these halves fall along the social fault lines that sadly have
been making working together as a country extra difficult these days.
Here in Wisconsin, for whatever reason, we seem to be having a harder
time working together than most. With our “special” election there is an
overwhelming amount of outside money flowing in to flood the airwaves
with messages that are such a long way from positive. But for whatever
it is worth, even in all this, there are signs the pendulum is beginning to
swing back. The passion for conflict so prominent for so long just seems
to be losing steam under the weight of it all. Times are changing. Where
just a couple years ago compromise was akin to failure, more and more
there is the sense that it is the only real way forward.
Maybe, just maybe, the problem isn’t those on the other side of the
divide from us. Maybe the problem is the divide itself. My father always
liked the line, “Beware of similarities disguised as dissimilarities.” So especially if you are not from a military family or haven’t really met military
families, open yourself up to the great stories inside this issue. You might
be surprised just how much you see of yourself in their lives. Great recipes too.
Kindness Works
Enjoy your Summer Holidays,
[email protected]
SUMMER 2012
Grilled Veggies from Titus Lepic
7
Barbecue Cheese Burgers
8
CHILI PEPPERS & POWDERS
10-12
New Wave’s BBQ Sauce
12
CINNAMON SWEETS Cinnamon Graham Cracker Ice Cream
Apple Pie from Leo Bassetto
14-17
from Eric Mayheu
31
FIND A PENZEYS STORE NEAR YOU
34
CALLING ALL COOKS
35
GET GRILLING WITH MITCHELL ST. SEASONING 36
Mitchell Street Strip Steaks
Mitchell Street Turkey Steak Burgers
Pulled Pork
Hot Spinach Salad from Derel Schrock 38
18
Smoky Bacon Biscuit Dressing 39
Sweet and Sour Pork
21
Grilled Fajitas from the Oakleys
45
Leo’s Seasoned Steaks
22
Dave Leard’s Lasagna de Familia
49
Baked Stuffed Shrimp from the Godfreys
23
VANILLA TREATS
Incredible Vegan Chocolate Cake
Naughty Bars from the Soebbings
Buttermilk Chicken Marinade
from John De Groot
PEPPERS & PEPPERCORNS
Grilled Pizzas
26-29
Mexican Corn Salad
Grilled Scallops, Asparagus and Bread
Page 21
50-53
53
Page 14
Page 51
Page 52
Arizona Dreaming
How much should I buy?
A good guideline is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
Arizona Dreaming is simply a delicious all-purpose
coming together of spices. The flavors of South of
the Border combined in the ways that Americans
love so much. Great for just about everything, use
frequently to season: vegetables, rice, beans, beef,
pork, scrambled huevos, ground turkey, cheese,
salad dressings. Free from salt. Hand-mixed from:
ancho chili pepper, black pepper, onion, garlic, paprika,
spices, cumin, citric acid, Mexican oregano, cilantro,
lemon peel, chipotle pepper, red pepper, jalapeño,
cocoa, natural smoke flavoring.
1⁄4 cup jar (net .9 oz.) #15837 $ 3.85
1⁄2 cup jar (net 2.1 oz.) #15853 $6.45
4 oz. bag #15840 $ 6.65
8 oz. bag #15882 $ 11.99
1 lb. bag #15811 $ 22.80
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net .9 oz.) #50339 $ 3.19
1⁄ 2 cup jar (net 2.2 oz.) #50355 $ 5.35
4 oz. bag #50342 $ 4.85
Cracked Spanish Anise Seeds
Adobo Seasoning
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 $ 4.29
1⁄2 cup jar (net 2.5 oz.) #10153 $7.39
4 oz. bag #10140 $ 7.19
8 oz. bag #10182 $ 13.09
1 lb. bag #10111 $ 24.80
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 3.55
1⁄ 2 cup jar (net 1.9 oz.) #50155 $ 5.89
4 oz. bag #50142 $ 6.19
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 $ 2.89
1⁄ 2 cup jar (net 1.5 oz.) #50250 $ 4.69
4 oz. bag #50247 $ 4.59
8 oz. bag #50289 $ 8.09
1 lb. bag #50218 $ 14.90
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 3.45
1⁄ 2 cup jar (net 2.0 oz.) #40257 $ 5.69
4 oz. bag #40244 $ 5.35
8 oz. bag #40286 $ 9.55
1 lb. bag #40215 $ 17.90
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 3.45
1⁄ 2 cup jar (net 2.2 oz.) #40457 $ 5.69
4 oz. bag #40444 $ 5.09
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 3.45
1⁄ 2 cup jar (net 2.2 oz.) #40352 $ 5.69
4 oz. bag #40349 $ 5.09
Annatto Seeds
A must for South American, Caribbean & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 3.09
1⁄ 2 cup jar (net 2.8 oz.) #50555 $ 5.15
4 oz. bag #50542 $ 3.19
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 $ 4.09
1⁄ 2 cup jar (net 2.2 oz.) #10258 $ 7.09
4 oz. bag #10245 $ 7.49
8 oz. bag #10287 $ 13.79
1 lb. bag #10216 $ 26.30
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 $ 3.09
1⁄ 2 cup jar (net 2.5 oz.) #40552 $5.15
4 oz. bag #40549 $ 3.55
8 oz. bag #40581 $ 5.89
1 lb. bag #40510 $ 10.50
1-800-741-7787 | www.penzeys.com
5
Baking Spice
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, ¹/4 tsp.
in 2 cups. Add 1 tsp. to box mixes for cake or brownies. Try
it in muffins, coffee cakes, pies, and banana bread. Add up
the spices your recipe calls for and use the same amount
of Baking Spice instead. Hand-mixed from: Ceylon & China
cinnamon, anise, allspice, mace, cardamom.
1⁄4 cup jar (net .7 oz.) #11734 $ 3.95
1⁄ 2 cup jar (net 1.7 oz.) #11750 $ 6.85
4 oz. bag #11747 $ 9.19
8 oz. bag #11789 $ 17.15
1 lb. bag #11718 $ 33.10
Basil
Basil is the perfect herb for pasta, tomato sauce, and
chicken. The flavor of sweet basil is almost addictive and
there is little that a bit of basil can’t improve. Known as a
tomato’s best friend, add basil to salads, soups, fish and
vegetables. Basil is a wonderful addition to meat and
poultry as well. Add basil toward the end of cooking for
the strongest flavor. California basil is a little stronger
than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and
American cooking. French basil has a bit of anise flavor
many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect with tomatoes
Bangkok Blend
1⁄4 cup jar (net .2 oz.) #30133 $ 2.35
1⁄ 2 cup jar (net .4 oz.) #30159 $ 3.75
1 oz. bag #30162 $ 3.35
4 oz. bag #30146 $ 7.49
8 oz. bag #30188 $ 13.79
1⁄4 cup jar (net 1.0 oz.) #10337 $ 4.39
1⁄ 2 cup jar (net 2.4 oz.) #10353 $ 7.69
4 oz. bag #10340 $ 7.95
8 oz. bag #10382 $ 14.65
1 lb. bag #10311 $ 27.90
Broken Leaf Sweet French Basil
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.
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or in
the oven, gas or charcoal, it’s all good. For tender and
delicious ribs, rub on 2-3 tsp. per pound, then slow cook
in the oven at 220° for 4-6 hours or 240° for 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 $4.19
1⁄2 cup jar (net 2.5 oz.) # 20251 $7.29
4 oz. bag #20248 $ 6.85
8 oz. bag #20280 $12.65
1 lb. bag #20219 $ 23.90
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush on
ribs toward the end of cooking, or bake chicken breasts or
pork chops in the oven and brush with sauce for the final
ten minutes of cooking. This blend is perfect for any grilled
food, from quickly grilled steaks to slower cooked whole
chicken. Great for fish and skewers with meat and
vegetables. Hand-mixed from: flake salt, paprika, allspice,
cayenne pepper, nutmeg, black pepper, thyme, ginger, white
pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 4.29
1⁄2 cup jar (net 2.5 oz.) #23957 $ 7.39
4 oz. bag #23944 $ 7.19
8 oz. bag #23986 $ 13.09
1 lb. bag #23915 $ 24.80
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .2 oz.) #30238 $ 2.59
1⁄ 2 cup jar (net .7 oz.) #30254 $ 4.09
1 oz. bag #30267 $ 2.89
4 oz. bag #30241 $ 6.55
8 oz. bag #30283 $ 11.89
Bavarian-Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 3.35
1⁄ 2 cup jar (net 1.5 oz.) #10458 $ 5.59
4 oz. bag #10445 $ 6.85
8 oz. bag #10487 $12.65
1 lb. bag #10416 $ 23.90
Bay Leaves
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can’t hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of
salt-free dishes with their rich flavor. Note: bay leaves are
very light (8 ounces by weight equals one gallon by
volume).
Whole Turkish Bay Leaves
1⁄ 2 oz. bag #30391 $ 2.49
1 oz. bag #30362 $ 3.65
4 oz. bag #30346 $ 8.45
8 oz. bag #30388 $ 15.65
1 lb. bag #30317 $ 29.90
6
Penzeys spices | summer
Beef Roast Seasoning
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison.
Hand-mixed 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 $ 3.95
1⁄ 2 cup jar (net 2.6 oz.) #20556 $ 6.75
4 oz. bag #20543 $ 5.89
8 oz. bag #20585 $ 10.49
1 lb. bag #20514 $ 19.70
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 $ 2.69
1⁄ 2 cup jar (net .6 oz.) #32153 $ 4.29
4 oz. bag #32140 $ 9.19
8 oz. bag #32182 $ 17.15
1 lb. bag #32111 $33.10
Red Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.99
1⁄ 2 cup jar (net .9 oz.) #32258 $ 4.95
4 oz. bag #32245 $ 9.19
8 oz. bag #32287 $ 17.15
1 lb. bag #32216 $ 33.10
Red & Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.89
1⁄ 2 cup jar (net .8 oz.) #32353 $ 4.85
4 oz. bag #32340 $9.19
8 oz. bag #32382 $ 17.15
1 lb. bag #32311 $ 33.10
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite
blend for turkey, duck, goose and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie-style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast and thick-cut pork or veal chops. Hand-mixed
from: coarse flake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.95
1⁄ 2 cup jar (net 2.7 oz.) #20651 $ 6.85
4 oz. bag #20648 $ 5.89
8 oz. bag #20680 $ 10.49
1 lb. bag #20619 $ 19.70
Titus’s return from
Afghanistan couldn’t
come soon enough
for Lydia, who missed
cooking with her
husband.
Titus Lepic
M
y love of grilling started during
my first deployment to Iraq in 2007,”
says Titus Lepic of Longview, Texas,
who served as a Marine in both Iraq
and Afghanistan.
“I lived on a small patrol base with
about 30 other Marines. Since we
didn’t have a chow hall available, we
were kept supplied with a freezer
full of meat and left to cook for
ourselves on our charcoal grill. We
supplemented our diet of steak,
chicken and sausage with beef jerky
and Pop Tarts we received in care
packages from home.
“I still remember my first attempt at
cooking a steak. When I was done with
it, it closely resembled the charcoal I
had used to cook it. Fortunately, a few
Marines from my squad decided to
show me how to prepare, season and
properly cook meat.”
The few. The proud. The grillers.
“Now, five years later, I am really
into grilling,” says Titus. “I use the
charcoal grill I made from a 55-gallon
drum, very similar to the one I
learned on. I’ve been cooking and
experimenting ever since.
“But many things have changed
since I first began cooking as
a Marine. I have a wife, Lydia,
I graduated from LeTourneau
University in East Texas, and now I
work for U.S. Steel as a maintenance
management associate. When Lydia
graduates, also from LeTourneau,
we’ll be settling down near my job in
Hughes Springs. We plan on keeping
a few chickens and growing fruit and
vegetables because knowing where
our food comes from is important to
us.”
Adds Lydia, “Titus enjoys bold,
manly flavors, and his specialty in
the kitchen is a dish he calls Man
Food, which includes potatoes, eggs,
jalapenos, bacon, tomatoes, cheese
and a hefty dose of Cajun seasoning.
He also grills the best burgers I’ve ever
eaten, and I’m not just saying that
because I’m his wife!”
While Titus earned his grilling
stripes in the service, Lydia learned
to cook at the heels of her mother.
“I grew up with my mom’s amazing
home cooking that was classic
Southern food with an East Texas
bent, and I wanted to learn how
to cook from her,” says Lydia. “I
considered it a vital part of growing
up.
“My mom was the first in my life,
but now that I’m married I love
cooking for and with Titus. I missed
that part of our relationship so much
while he was deployed to Afghanistan
this past year. I had a scrap of paper
that I listed all the things I wanted to
cook for him when he came home. I
Grilled Veggies
Quick, delicious and healthy. The perfect sidekick to
grilled burgers.
2 yellow summer squash, sliced into 1⁄2-inch
thick rounds
1 zucchini, sliced into 1⁄2-inch thick rounds
2 bell peppers (any color), cut into 2-inch
chunks
1
⁄4 Cup vegetable oil
1
⁄4 Cup balsamic vinegar
1-2 tsp. BANGKOK BLEND
1
⁄2 tsp. KOSHER-STYLE FLAKE SALT
1
⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
Combine all of the ingredients in a zip-top bag and
shake it to coat all the veggie slices. Let it marinate
for 30 minutes. The flavor is even better if you
allow it to marinate overnight in the refrigerator.
Thread the veggies onto bamboo skewers so that
they’ll lie flat on the grill, or just carefully place
the veggies on your grill so they don’t fall through
the grate. Grill baskets are nice for keeping things
from falling through. Grill for 6-8 minutes on the
first side, then flip them and grill for another 5-6
minutes, depending on how soft you like your
grilled veggies.
Prep. time: 10 minutes plus marinating time
Grilling time: 11-14 minutes
Serves: 4-6
Nutritional Information: Servings 4; Serving Size 1 cup (174g);
Calories 180; Calories from fat 140; Total fat 16g; Cholesterol 0mg;
Sodium 170mg; Carbohydrate 9g; Dietary Fiber 2g; Sugars 6g;
Protein 2g.
also missed his cooking.
“Titus LOVES to grill, and he was
very happy to put away his Marine
uniform and pull out the grilling
tongs when his unit came back in
October.”
–Jim Smith
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 $ 3.45
1⁄ 2 cup jar (net 3.4 oz.) #28057 $ 5.89
4 oz. bag #28044 $ 3.45
Breakfast/Pork Sausage Seasoning
A 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 $ 3.55
1⁄ 2 cup jar (net 3.6 oz.) #28152 $ 5.99
4 oz. bag #28149 $ 3.45
8 oz. bag #28181 $ 5.69
1 lb. bag #28110 $9.90
Cajun Seasoning
One of America’s most popular seasonings. Shake
heavily on chicken, fish or steaks on the grill for robust
and spicy flavor. Add ¹/2 tsp. per pound to ground beef
or turkey for zesty Cajun burgers. Hand-mixed from:
paprika, salt, celery, sugar, garlic, black pepper, onion,
oregano, red pepper, caraway, dill, turmeric, cumin, bay,
mace, cardamom, basil, marjoram, rosemary, and thyme.
Barbeque Cheese Burgers
1⁄4 cup jar (net .9 oz.) #20835 $ 4.29
1⁄ 2 cup jar (net 2.1 oz.) #20851 $ 7.29
4 oz. bag #20848 $ 7.19
8 oz. bag #20880 $ 13.09
1 lb. bag #20819 $ 24.80
Grilled Burgers are a summer staple, and this recipe
from Titus gives them a pleasing punch of flavor.
To read Titus’s story, turn to page 7.
1 lb. ground beef
⁄4 Cup Worcestershire sauce
1 tsp. BBQ 3000
1
⁄2-1 tsp. GROUND CHIPOTLE PEPPER
(Titus uses the full teaspoon)
1 tsp. PENZEYS MINCED GARLIC
1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. SMOKED SPANISH-STYLE PAPRIKA
1⁄2 TB. KOSHER-STYLE FLAKE SALT
shredded or sliced mozzarella cheese
(Titus uses fresh whole milk mozzarella)
1⁄4Cup of your favorite BBQ sauce (we like
1
⁄4 Cup tomato sauce mixed with 1 tsp.
BBQ 3000)
Mix all the ingredients (minus the cheese and
BBQ sauce) in a large bowl. Form the meat into
patties of your preferred size and grill over a hot
charcoal grill until the center reaches your desired
level of doneness: 3-4 minutes per side is about
medium rare. After flipping the burgers to cook the
second side, baste about 1 TB. of BBQ sauce on the
cooked side. When the patties are done cooking,
move them away from direct heat on the grill, flip,
and add another TB. of BBQ sauce to the un-BBQ
sauced side and add the cheese. Once the cheese
is nice and melted over the patties, remove to a
plate and serve. Titus likes to serve them on whole
wheat buns with tomatoes, pickles and fresh salad
greens like baby spinach.
Prep. time: 10 minutes
Cooking time: 6-10 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 burger (214g);
Calories 390; Calories from fat 170; Total fat 19g; Cholesterol
85mg; Sodium 1080mg; Carbohydrate 26g; Dietary Fiber 4g;
Sugars 6g; Protein 33g.
8
Cake Spice
1
Penzeys spices | summer
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.
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.85
1⁄ 2 cup jar (net 2.5 oz.) #10553 $6.65
4 oz. bag #10540 $ 5.79
8 oz. bag #10582 $ 10.39
1 lb. bag #10511 $ 19.60
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 $ 2.59
1⁄ 2 cup jar (net .8 oz.) #10658 $ 5.09
1 oz. bag #10661 $ 4.39
4 oz. bag #10645 $ 10.39
8 oz. bag #10687 $ 19.59
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.75
1⁄ 2 cup jar (net 1.9 oz.) #10858 $ 6.55
4 oz. bag #10845 $ 7.49
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 $ 4.29
1⁄ 2 cup jar (net 2.3 oz.) #10953 $ 7.49
4 oz. bag #10940 $ 7.95
8 oz. bag #10982 $ 14.65
1 lb. bag #10911 $ 27.90
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 $ 2.89
1⁄ 2 cup jar (net 2.1 oz.) #51057 $ 4.49
4 oz. bag #51044 $ 3.09
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.89
1⁄ 2 cup jar (net 2.2 oz.) #41054 $ 4.49
4 oz. bag #41041 $ 4.29
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 $ 6.45
1⁄ 2 cup jar (net 1.3 oz.) #50650 $ 11.99
4 oz. bag #50647 $ 28.85
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 5.99
1⁄ 2 cup jar (net 1.7 oz.) #50755 $ 10.69
4 oz. bag #50742 $ 19.25
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 4.69
1⁄ 2 cup jar (net 1.3 oz.) #50850 $ 8.35
4 oz. bag #50847 $ 21.39
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 8.35
1⁄ 2 cup jar (net 2.8 oz.) #50955 $ 15.75
4 oz. bag #50942 $ 18.19
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 8.09
1⁄ 2 cup jar (net 2.4 oz.) #40952 $ 14.99
4 oz. bag #40949 $ 20.35
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 $ 2.79
1⁄ 2 cup jar (net .7 oz.) #30559 $ 4.59
1 oz. bag #30562 $ 4.09
4 oz. bag #30546 $ 9.45
8 oz. bag #30588 $ 17.79
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 $ 3.19
1⁄ 2 cup jar (net 4.6 oz.) #20956 $ 5.35
4 oz. bag #20943 $2.25
8 oz. bag #20985 $ 3.45
1 lb. bag #20914 $ 5.20
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 $2.69
1⁄ 2 cup jar (net 1.9 oz.) #51152 $4.29
4 oz. bag #51149 $ 3.09
8 oz. bag #51181 $ 4.85
1 lb. bag #51110 $ 8.20
Ground Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #41133 $2.89
1⁄ 2 cup jar (net 1.9 oz.) #41159 $ 4.59
4 oz. bag #41146 $ 3.55
8 oz. bag #41188 $ 5.89
1 lb. bag #41117 $ 10.60
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.79
1⁄ 2 cup jar (net 1.9 oz.) #51257 $4.49
4 oz. bag #51244 $ 3.09
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 $ 2.49
1⁄ 2 cup jar (net .4 oz.) #30654 $ 3.85
1 oz. bag #30667 $ 3.95
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 $ 5.59
1⁄ 2 cup jar (net 2.8 oz.) #20756 $9.95
4 oz. bag #20743 $ 10.09
8 oz. bag #20785 $ 18.95
1 lb. bag #20714 $ 36.60
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 $ 4.85
1⁄ 2 cup jar (net 3.2 oz.) #27050 $ 8.55
4 oz. bag #27047 $ 7.19
8 oz. bag #27089 $ 13.09
1 lb. bag #27018 $ 24.90
Rocky Mountain Seasoning
Chesapeake Bay 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 1.2 oz.) #21032 $ 3.85
1⁄ 2 cup jar (net 2.7 oz.) #21058 $ 6.65
4 oz. bag #21045 $ 5.35
1⁄ 4 cup jar (net 1.0 oz.) #27139 $ 4.19
1⁄ 2 cup jar (net 2.2 oz.) #27155 $ 7.29
4 oz. bag #27142 $ 7.95
8 oz. bag #27184 $ 14.65
1 lb. bag #27113 $ 27.90
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.
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 $ 5.25
1⁄ 2 cup jar (net 3.6 oz.) #29959 $ 9.29
4 oz. bag #29946 $ 7.19
8 oz. bag #29988 $ 13.09
1 lb. bag #29917 $ 24.80
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
stir-fry 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 $ 4.09
1⁄ 2 cup jar (net 2.1 oz.) #11055 $ 7.09
4 oz. bag #11042 $ 7.95
8 oz. bag #11084 $ 14.65
1 lb. bag #11013 $ 27.90
See spice Index on page 61
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.
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 4.29
1⁄ 2 cup jar (net 2.5 oz.) #27250 $ 7.39
4 oz. bag #27247 $ 7.19
8 oz. bag #27289 $ 13.09
1 lb. bag #27218 $ 24.90
Sicilian Salad Seasoning
A warm Italian mix of Romano, red bell pepper, toasted
onion and sweet basil, perfect for pasta. Good on
vegetables or garlic bread. Hand-mixed from: Romano
cheese [made from sheep’s and cow’s milk, cheese
cultures, salt, enzymes, disodium phosphate], salt,
toasted onion, red bell pepper, tomato, paprika, white
onion, pepper, basil, thyme, rosemary and cayenne
pepper.
1⁄ 4 cup jar (net 1.4 oz.) #27339 $ 4.95
1⁄ 2 cup jar (net 2.9 oz.) #27355 $ 8.55
4 oz. bag #27342 $ 7.95
8 oz. bag #27384 $ 14.65
1 lb. bag #27313 $ 27.90
1-800-741-7787 | www.penzeys.com
9
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs, too. Try mixing
Aleppo Pepper with our Greek Seasoning for flavorful
roast chicken, tasty pork chops, and robust salads.
Aleppo Pepper is also known as halaby pepper.
Processed with salt and sunflower oil.
10,000 heat units
1⁄4 cup jar (net .8 oz.) #41733 $3.55
1⁄ 2 cup jar (net 1.9 oz.) #41759 $ 6.09
4 oz. bag #41746 $ 6.65
8 oz. bag #41788 $ 11.99
1 lb. bag #41717 $ 22.70
Ancho Chili Peppers
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.
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
full-flavored, 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.
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 $ 2.69
4 oz. bag #52041 $ 6.19
8 oz. bag #52083 $ 11.35
1 lb. bag #52012 $ 21.30
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 $ 3.35
1⁄ 2 cup jar (net 2.4 oz.) #42051 $ 5.59
4 oz. bag #42048 $ 4.29
8 oz. bag #42080 $ 7.39
1 lb. bag #42019 $ 13.50
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.
Pepper Heat Ratings
(in Scoville Units)
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
10
Penzeys spices | summer
35,000 heat units
1 oz. bulk bag #51660 $ 3.19
4 oz. bag #51644 $ 7.29
8 oz. bag #51686 $ 13.39
1 lb. bag #51615 $ 25.50
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
$ 2.69
$ 6.19
$ 11.35
$ 21.30
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 $ 3.19
1⁄ 2 cup jar (net 2.1 oz.) #41854 $ 5.35
4 oz. bag #41841 $ 5.09
8 oz. bag #41883 $ 8.89
1 lb. bag #41812 $ 16.40
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.
70,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 4.95
1⁄ 2 cup jar (net .9 oz.) #51752 $ 8.55
4 oz. bag #51749 $ 21.39
8 oz. bag #51781 $ 41.75
1 lb. bag #51710 $ 82.30
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 $ 5.25
1⁄ 2 cup jar (net 2.4 oz.) #41454 $9.29
4 oz. bag #41441 $ 10.59
8 oz. bag #41483 $ 19.99
1 lb. bag #41412 $ 38.70
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 3.55
1 oz. bulk bag #51460 $ 5.79
4 oz. bag #51444 $ 13.69
8 oz. bag #51486 $ 26.09
1 lb. bag #51415 $ 50.90
Cayenne: 40,000
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 .5 oz.) #41933 $ 2.89
1⁄ 2 cup jar (net 1.3 oz.) #41959 $ 4.69
4 oz. bag #41946 $ 5.35
8 oz. bag #41988 $ 9.55
1 lb. bag #41917 $ 17.90
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 $ 2.49
4 oz. bag #51349 $ 5.35
8 oz. bag #51381 $ 9.65
1 lb. bag #51310 $ 17.90
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 $ 2.99
1⁄ 2 cup jar (net 1.4 oz.) #42156 $ 4.85
4 oz. bag #42143 $ 5.35
8 oz. bag #42185 $ 9.55
1 lb. bag #42114 $ 17.90
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 $ 2.49
4 oz. bag #51949 $ 5.35
8 oz. bag #51981 $ 9.65
1 lb. bag #51910 $ 17.90
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 $ 2.49
4 oz. bag #51844 $ 5.35
8 oz. bag #51886 $ 9.65
1 lb. bag #51815 $ 17.90
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
$ 2.59
$ 5.79
$ 10.39
$ 19.50
Chipotle (ground): 15,000
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 $ 2.99
1⁄ 2 cup jar (net .7 oz.) #41559 $ 4.95
4 oz. bag #41546 $ 12.09
8 oz. bag #41588 $ 22.99
1 lb. bag #41517 $ 44.80
Arbol: 35,000
Jalapeño: 25,000
Crushed Red (Medium Hot): 20,000
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 70,000
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 4.95
1⁄ 2 cup jar (net 3.8 oz.) #26758 $ 8.89
4 oz. bag #26745 $ 6.19
8 oz. bag #26787 $ 11.35
1 lb. bag #26716 $ 21.30
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. Handmixed from: Ancho chili pepper, cumin, garlic, Mexican
oregano.
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 1.1 oz.) #11134 $ 3.75
1⁄ 2 cup jar (net 2.5 oz.) #11150 $ 6.45
4 oz. bag #11147 $ 5.89
8 oz. bag #11189 $ 10.49
1 lb. bag #11118 $ 19.70
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 4.19
1⁄ 2 cup jar (net 2.4 oz.) #11550 $ 7.29
4 oz. bag #11547 $ 7.19
8 oz. bag #11589 $ 13.09
1 lb. bag #11518 $ 24.80
Medium Hot Chili Powder
Chili 3000
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 salt-free seasoning.
Make a paste by mixing 1 TB. Chili Powder with 1 TB.
water and 1 TB. lime or lemon juice, rub on chicken, fish,
or pork chops before grilling or sautéing. Hand-mixed
from: Ancho chili pepper, cayenne red pepper, cumin,
garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.75
1⁄ 2 cup jar (net 2.4 oz.) #11255 $ 6.45
4 oz. bag #11242 $ 5.89
8 oz. bag #11284 $ 10.49
1 lb. bag #11213 $ 19.70
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used, the
chili will be hot but will lack the depth of flavor the
ancho peppers provide. This is the best powder for
those who like their chili hot and flavorful. Hand-mixed
from: Ancho chili pepper, red pepper, cumin, crushed red
pepper, garlic and Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.75
1⁄ 2 cup jar (net 2.4 oz.) #11350 $ 6.45
4 oz. bag #11347 $ 5.89
8 oz. bag #11389 $ 10.49
1 lb. bag #11318 $ 19.70
The chili of now—bright modern flavor; everything
chili should be. Perk up boring burgers and meatloaf
with a bit of Chili 3000; start with 1 tsp. per pound. If
you’re looking to feed a crowd, you can’t go wrong
with a batch of chili. Use 1 TB. per quart in your favorite
chili recipe. Hand-mixed from: Ancho chili powder, garlic,
cumin, onion, cilantro, paprika, cayenne red pepper,
lemon peel, Mexican oregano, black pepper, citric acid,
natural smoke flavor, jalapeno pepper.
1⁄ 4 cup jar (net .8 oz.) #11439 $3.75
1⁄ 2 cup jar (net 2.1 oz.) #11455 $ 6.45
4 oz. bag #11442 $5.89
8 oz. bag #11484 $10.49
1 lb. bag #11413 $19.70
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 $ 4.09
1⁄ 2 cup jar (net 2.1 oz.) #11950 $ 7.19
1 cup jar (net 3.8 oz.) #11992 $ 13.19
2 cup jar (net 7.2 oz.) #11921 $ 25.10
12
Penzeys spices | summer
New Wave’s BBQ Sauce
This is a great sauce from Dave Leard (callsign
New Wave) for all of your grilling needs. We used
the sauce on ribs, but it would be just as great on
chicken and pork, or even mixed in baked beans.
1 TB. olive oil (Dave uses extra virgin)
⁄2 Cup chopped yellow onion
2 TB. minced fresh garlic
1 6-oz. can tomato paste
1
⁄2 Cup prepared mustard (Dave uses
Creole mustard)
1 Cup apple cider vinegar
1 Cup honey (Dave uses sourwood honey)
1
⁄2 Cup soy sauce (we used reduced
sodium)
1
⁄2 Cup Dijon-style mustard
1 Cup hoisin sauce
1
⁄2 Cup Worcestershire sauce
2 TB. CHILI POWDER
1 TB. GROUND CUMIN
11⁄2 tsp. CRUSHED RED PEPPER FLAKES
1
In a medium-sized saucepan, heat the olive oil
over medium-high heat. Add the onions and
garlic and sauté until the onions are clear, being
very careful not to burn the garlic. When the
onions and garlic are sautéed, add the remaining
ingredients and simmer for 30 minutes. Let cool
and transfer into squeeze bottles. Store in the
refrigerator.
Prep. time: 15 minutes
Cooking time: 35 minutes
Yield: 5 cups
Nutritional Information: Servings 20; Serving Size 1/4
cup (68g); Calories 90; Calories from fat 10; Total fat 1.5g;
Cholesterol 0mg; Sodium 460mg; Carbohydrate 19g;
Dietary Fiber 1g; Sugars 16g; Protein 1g.
Chives
Freeze-drying allows chives to maintain a very
close-to-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 $ 2.15
1⁄ 2 cup jar (net .1 oz.) #30759 $ 3.19
1 oz. bag #30762 $ 6.45
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 $ 2.35
1⁄ 2 cup jar (net .3 oz.) #30854 $ 3.75
1 oz. bag #30867 $ 4.19
4 oz. bag #30841 $ 10.19
8 oz. bag #30883 $ 19.25
Cocoa Powder
We carry two types of the highest quality
cocoa that are almost twice as rich as the
grocery store varieties: Natural High Fat
Cocoa is strong, dark and bittersweet–
perfect for all baking; Dutch High Fat
Cocoa is processed to temper the natural
acidity of the cocoa bean, yielding a slightly
less strong, but smooth and rich cocoa.
American cooks tend to prefer the Natural
High Fat Cocoa for all uses, and we agree.
Cocoa can easily replace unsweetened
baking chocolate. Use 3 TB. cocoa
powder to replace a one-ounce square of
unsweetened baking chocolate.
Natural High Fat Cocoa Powder
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 $ 3.19
1⁄ 2 cup jar (net 1.5 oz.) #52159 $ 5.35
4 oz. bag #52146 $ 6.75
8 oz. bag #52188 $ 12.45
1 lb. bag #52117 $ 23.40
Whole Ceylon Cloves
1⁄4 cup jar (net .7 oz.) #52238 $ 3.45
1⁄ 2 cup jar (net 1.5 oz.) #52254 $ 5.69
4 oz. bag #52241 $ 7.29
8 oz. bag #52283 $ 13.39
1 lb. bag #52212 $ 25.50
Ground Madagascar & Ceylon Cloves
1⁄4 cup jar (net 1.2 oz.) #42235 $ 4.19
1⁄ 2 cup jar (net 2.4 oz.) #42251 $ 7.19
1 cup (net 4.4 oz.) #42277 $ 13.29
2 cup (net 8.8 oz.) #42222 $ 25.30
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 $ 2.49
1⁄ 2 cup jar (net 1.2 oz.) #52559 $ 3.95
4 oz. bag #52546 $ 3.35
8 oz. bag #52588 $ 5.35
1 lb. bag #52517 $ 9.50
Ground, 40-mesh, Canadian Coriander Seed
1⁄4 cup jar (net .7 oz.) #42530 $ 3.09
1⁄ 2 cup jar (net 2.0 oz.) #42556 $ 5.15
4 oz. bag #42543 $ 4.29
8 oz. bag #42585 $ 7.39
1 lb. bag #42514 $ 13.50
See spice Index on page 61
Corned Beef Spices
Use to marinate beef brisket. Hand-mixed from: Brown
and yellow mustard seed, coriander, allspice, cinnamon,
dill seed, bay leaves, ginger, cloves, Tellicherry
peppercorns, star anise, juniper berries, mace,
cardamom, red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.89
1⁄ 2 cup jar (net 1.5 oz.) #11655 $4.69
4 oz. bag #11642 $ 4.59
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 3.45
1⁄ 2 cup jar (net 3.6 oz.) #42651 $ 5.79
4 oz. bag #42648 $ 3.55
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 $ 2.99
1⁄ 2 cup jar (net 2.1 oz.) #52759 $ 4.85
4 oz. bag #52746 $ 4.29
8 oz. bag #52788 $ 7.39
1 lb. bag #52717 $ 13.50
Ground 40 Mesh Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #42730 $3.55
1⁄ 2 cup jar (net 2.2 oz.) #42756 $ 5.89
4 oz. bag #42743 $ 5.35
8 oz. bag #42785 $ 9.55
1 lb. bag #42714 $ 17.90
Strong, dark chocolate flavor—our top choice.
The best cocoa for bringing life to your brownies,
cakes and cookies. High fat cocoa is the richest
grade of cocoa available in the world today. Perfect
for all your baking needs.
1⁄ 4 cup jar (net 1.0 oz.) #42330 $ 2.89
1⁄ 2 cup jar (net 2.1 oz.) #42356 $ 4.59
4 oz. bag #42343 $ 3.19
8 oz. bag #42385 $ 5.35
1 lb. bag #42314 $ 9.50
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 $ 2.99
1⁄ 2 cup jar (net 2.1 oz.) #42451 $ 4.85
4 oz. bag #42448 $ 3.65
8 oz. bag #42480 $ 6.10
1 lb. bag #42419 $ 10.60
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 jar (net 3.8 oz.) #15758 $ 4.25
2 cup jar (net 13.4 oz.) #15729 $ 9.95
1 lb. stand up bag (net 16.0 oz.) #15716 $ 9.80
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 jar (net 3.8 oz.) #15653 $ 3.65
2 cup jar (net 13.4 oz.) #15624 $ 8.35
1 lb. stand up bag (net 16.0 oz.) #15611 $ 7.80
1-800-741-7787 | www.penzeys.com
13
Ground Cinnamon
China Cinnamon—Tung Hing
Extra sweet, spicy and strong. Perfect for everything
from cinnamon rolls to apple pie, Christmas cookies to
French toast. China cinnamon is perfect for cinnamon
sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated sugar and
keep it on the table. Sprinkle in pancake and waffle
batter, shake on oatmeal and cream of wheat, yogurt
and fresh fruit.
1⁄4 cup jar (net .8 oz.) #43137 $ 3.09
1⁄2 cup jar (net 1.7 oz.) #43153 $ 5.25
4 oz. bag #43140 $ 5.35
8 oz. bag #43182 $ 9.55
1 lb. bag #43111 $ 17.90
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
There are two main types of
cinnamon. Cassia cinnamon is native
to Southeast Asia, especially southern
China and northern Vietnam, and has
the strong, spicy-sweet flavor most
Americans are familiar with. Vietnamese
and China cinnamon are the sweetest
and strongest varieties, with Korintje
cinnamon having a smooth flavor with
less bite. Our cinnamon sticks and
Korintje cinnamon both come from the
southwest coast of Sumatra in Indonesia.
It grows wild on the governmentprotected slopes of Mount Kerinci,
where the cinnamon gets its name. We
stock the top Korintje A grade, although
there are also the lower B and C grades,
which are the types of cinnamon usually
sold in supermarkets in the U.S. Our
very sweet and strong Vietnamese
cinnamon comes from the remote
north and west regions of Vietnam. The
strength of the flavor of spices depends
upon the essential oil content­—the
higher the level, the stronger the flavor.
When orders for cinnamon come in,
the large sticks are cracked into slightly
smaller pieces and packed into burlap
bags for shipment.
The second type of cinnamon,
Ceylon, or "true" cinnamon, has a much
different flavor. It is less sweet, with a
more complex, citrus flavor. The special
flavor of English and Mexican sweets
comes from Ceylon cinnamon. We like to
recommend Ceylon Cinnamon for baking
with fruit—especially in apple pie.
14
Penzeys spices | summer
1⁄ 4 cup jar (net 1.0) #43032 $ 3.45
1⁄ 2 cup jar (net 2.2) #43058 $ 5.69
4 oz. bag #43045 $ 5.09
8 oz. bag #43087 $ 8.89
1 lb. bag #43016 $ 16.40
Ceylon Cinnamon
Complex and fragrant, with a citrus overtone and rich
buff color. Although Ceylon cinnamon is less strong, its
hint of citrusy flavor and lack of any bite whatsoever
makes it the favorite in both England and Mexico
where it is preferred for all uses. Ceylon 00000
Cinnamon, ground, from Sri Lanka.
1⁄ 4 cup jar (net .7 oz.) #43432 $ 4.19
1⁄ 2 cup jar (net 1.6 oz.) #43458 $ 7.19
4 oz. bag #43445 $ 10.59
8 oz. bag #43487 $ 19.99
1 lb. bag #43416 $ 38.70
Vietnamese Cinnamon—Extra Fancy
Vietnamese cinnamon is the strongest, richest, and
sweetest cinnamon around. For traditional cinnamon
recipes such as gooey cinnamon rolls, the vibrant
flavor of Vietnamese cinnamon really shines. It is so
strong, that in most recipes it should be cut back by
about a third, but it is perfect used full strength in any
recipe where cinnamon is the main, delicious flavor.
Ground, from Vietnam.
1⁄4 cup jar (net .7 oz.) #43232 $ 3.95
1⁄2 cup jar (net 1.7 oz.) #43258 $ 6.85
4 oz. bag #43245 $ 9.19
8 oz. bag #43287 $ 17.15
1 lb. bag #43216 $ 33.10
Like father, like son: John Sr. and John look
sharp in their Marine blues.
John De Groot
I
wanted to be a Marine since
the fifth grade,” says John De Groot
of Hamilton, Montana, who signed
up in the Delayed Entry Program
during his senior year in high school
and headed off to boot camp the
summer after graduation.
“I come from a long line of
veterans. One of my grandfathers
served in the Army during World
War II. The other served in the Navy
during Korea. My father served in
the Marine Corps during Vietnam. I
saw his dress blues and heard him
tell stories about when he was in
service. A lot of it revolved around
his friends and the camaraderie of
being together.
“My family never pushed the
military on me, never at any point
made it seem like I had to carry on a
family tradition, or that it was an
Cinnamon Sugar
Penzeys Cinnamon
Cinnamon Sugar
Now you can have it all. Just the right mix of our four
fabulous cinnamons to bring the best of each to
everything you bake. Put the shaker right on the table!
Sprinkle on cereal and fresh fruit, toast and applesauce,
rice and popcorn. A jar full of smiles.
Hand-mixed from: China cinnamon, Vietnamese
cinnamon, Korintje cinnamon, Ceylon cinnamon.
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1⁄4 cup jar (net .8 oz.) #43537 $ 3.75
1⁄2 cup jar (net 1.7) #43553 $ 6.19
4 oz. bag #43540 $ 7.49
8 oz. bag #43582 $ 13.79
1 lb. bag #43511 $ 26.20
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 4.09
1⁄ 2 cup jar (net 3.8 oz.) #11855 $ 6.95
4 oz. bag #11842 $ 4.29
8 oz. bag #11884 $ 7.39
1 lb. bag #11813 $ 13.50
expectation. To be honest I’m not
sure everyone didn’t think that I was
going to grow out of it. I just saw the
kind of men that my father and
grandfathers were and I wanted to
emulate their lives and their service.
“I couldn’t have been prouder
when I earned the title of ‘Marine’
and served in the Corps from 20002004, during the Iraq War. Service to
our country is a privilege and an
honor.”
After completing his Marine
commitment, John spent time
working in his parents’ candy store,
learning how to make fudge, toffee,
brittles, creams and truffles. Then he
enrolled at the University of
Montana where he earned a degree
in business finance. Today he works
as a financial analyst at a credit
union. He is married with two
Jennifer and John are all decked out for
the Marine Corps Ball.
children.
“There are definitely some life
lessons from my time in the service.
When you’re faced with adverse
situations you have to think on your
feet and dig deeper and get tougher,
and put up with things that aren’t so
pleasant. But you know you’re going
to survive, and eventually you get to
the other side and think ‘Hey, I got
through that. I can get through a
lot.’
“My wife bought a Weber grill a
few years ago at a garage sale. I have
to admit I wasn’t all that excited at
first. Charcoal grilling always seemed
like a riddle to me, but I was
determined to learn how. After a few
undercooked hamburgers and
overcooked chicken legs I figured it
out. Now grilling is a hobby.
“I enjoy the challenges of live-fire
cooking and the complexity of
flavors. I also enjoy grilling because
it’s a time when my whole family can
get involved. Cooking time turns into
family time. My wife helps prepare
the marinades and my young
daughter measures out ingredients. I
even got the grill out on Valentine’s
Day, in the bitter cold, to make a
spicy meal for my sweetheart.”
–Jim Smith
Cinnamon Graham Cracker
Ice Cream
Creamy, delicious and irresistible.
13⁄4 12 1
4
4
3⁄4 2
2
Cups heavy cream
oz. nonfat plain Greek yogurt
tsp. PURE VANILLA EXTRACT
TB. honey
TB. maple syrup
tsp. CINNAMON
large rectangular graham crackers,
broken into pieces
1.4-oz. bars chocolate-covered toffee,
broken into small bits
Beat the heavy cream in a large bowl until thick
(2-3 minutes). Fold in the yogurt, VANILLA, honey,
maple syrup and CINNAMON. Pour into your ice
cream maker. Add the remaining ingredients a
couple of minutes before the ice cream is fully
thickened. Pour into a 11⁄2-quart freezer-safe bowl
with a lid and chill until hardened.
If you don’t have an ice cream maker, you can put
the original mixture into the freezer-safe bowl
and freeze for 2 hours. Then, stir the mixture and
add the graham cracker and toffee bits. Continue
to stir it every 2 hours, for up to 6 hours. Then,
chill until hardened.
Prep. time: 30 minutes plus 24 hours chilling time
for the ice cream maker
Chilling time: 2 hours
Yield: about 6 cups
Nutritional Information: Servings 6; Serving Size 1 cup (162g);
Calories 410; Calories from fat 260; Total fat 29g; Cholesterol
95mg; Sodium 125mg; Carbohydrate 37g; Dietary Fiber 0g;
Sugars 30g; Protein 4g.
Cinnamon Sticks & Chunks
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
1 oz. bulk bag #53464 $ 2.89
4 oz. bag #53448 $ 8.89
8 oz. bag #53480 $ 16.69
1 lb. bag #53419 $ 31.90
Cinnamon Sticks
Traditionally used as a tasty stirring stick for hot drinks.
A nice addition to cocoa, coffee or special holiday
concoctions. Perfect for flavoring curry, dessert sauces
and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 2.35
4 oz. bag #53048 $ 5.09
8 oz. bag #53080 $ 8.89
1 lb. bag #53019 $ 16.40
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 2.35
4 oz. bag #53143 $ 5.09
8 oz. bag #53185 $ 8.89
1 lb. bag #53114 $ 16.40
Cinnamon Chunks
A blend of ¹/4"-¹/2 " China and Indonesia chunks. Great
for coffee, add 1 TB. to the filter per pot. Nice for mulled
wine or cider. Scent the home by simmering a bit in
water. Chunks stay fresh indefinitely.
1 oz. bulk bag #43861 $ 2.89
4 oz. bag #43845 $ 6.55
8 oz. bag #43887 $ 11.89
1 lb. bag #43816 $ 22.60
16
Penzeys spices | summer
Leo and his sons (L-R Jim, Tom, Bill and Steve) on a Freedom
Honor Flight to Washington D.C. where they visited the
memorial honoring WWII veterans. Leo served in Company G,
2nd Marine division in the 8th regiment.
Leo Bassetto
After Pearl Harbor was attacked
I wanted to join the service to help
defend our country’s freedoms and
joining the Marines was a good fit for
me,” says Leo Bassetto of Friendship,
Wisconsin.
“I trained in New Zealand, one of
the most beautiful places I’ve ever
seen. I became a machine gunner
and was shipped to Tarawa and then
on to Saipan. On the island of
Saipan, 179 of us went in to fight and
only 19 Marines came out without
physical wounds.
“I was hit 14 days after we landed
and just days later, on July 3rd, the
U.S. took over the island. Two Purple
Hearts were awarded me for the
wounds I suffered and President
Roosevelt shook my hand as I
recovered at the naval hospital in
Hawaii.
“When I returned to the shores of
California on a stretcher, I remember
asking the guys to set me on the
ground so I could touch it, to thank
God for getting me home. The docks
were full of people. I remember the
smell of hotdogs being cooked by
street vendors, it all smelled so good.
I knew I was home.
“The war changed my life
completely. I had to adapt to civilian
life with a disability and finding work
was difficult. War made us grow up
quickly. We learned to be strong
physically and mentally.
“I met my lovely wife Delores in
1950 on a blind date and proposed
to her at Buckingham Fountain. We
were married six months later. Soon
after we married we opened our first
carryout business, called Lee’s,
featuring chicken, ribs and seafood
in Chicago. Over the years we ran
three successful food service
businesses and raised six children
together.
“I’ve taught my children to follow
the rules, know right from wrong,
don’t complain, be strong for your
family and friends and live life to the
fullest. Delores and I recently
celebrated our 61st anniversary and
now have 15 grandchildren and 5
great-grandchildren with 2 more on
the way. I’m grateful for every day.”
Leo’s daughter Donna, shares,
“My dad has inspired several family
members to never doubt the healing
power of their amazing bodies. They
all stood strong through their
experiences and are doing well,
thanks to my dad’s encouragement.
My dad is a very special man. Many
A WWII photo of Leo and his fellow Marines
during battle.
have learned to respect and honor
life from knowing him. He has been
a true friend and mentor to many.
He’s incredible!”
“I always say, with nothing you get
nothing. This is true about cooking
as well as living life. When cooking I
start with the freshest food possible. I
make homemade sausage and wine
which we enjoy giving to neighbors,
friends and relatives.
“I’ve also loved having a garden,
planting seeds and watching the food
grow, then cooking with the fresh
vegetables. I’ve had a lifelong love of
cooking.” Donna tells us her dad
wanted to plant an even bigger
garden last summer so he’d have
extra to help his community.
“There aren’t very many of us
WWII vets left, but I hope the
generations to follow will study
history and learn about the sacrifices
that have been made and continue
to be made by our military. I hope
young people respect our flag by
standing during the Pledge of
Allegiance and taking a moment to
remember what was given for their
freedom.
“I was proud to serve my
country; semper fi, always faithful. Our
military men and women should
hold their heads high. They will
always have my respect.”
Apple Pie
Leo makes this scrumptious pie with apples from his
backyard.
Double crust:
2 Cups all-purpose flour
1 tsp. salt
3⁄4 Cup shortening
4-8 TB. ice cold water
Filling:
6-8 apples (McIntosh or Rome)
1⁄2 Cup sugar
11⁄2 tsp. CINNAMON
2 TB. butter (shortening works great here
as well if you are off dairy)
Crust topping: (optional)
2 TB. VANILLA SUGAR
1 TB. milk or rice milk
dough for the top crust and carefully place over
the apples. Seal the crust edges by pressing
together and creating a scalloped edge. If desired
brush with milk/rice milk and sprinkle heavily
with VANILLA SUGAR. Prick with a fork or make
a small cutting star in the middle with a knife to
vent and bake at 375° for 45 minutes or until the
crust is golden brown.
Prep. time: 30 minutes
Baking time: 45 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 piece (163g);
Calories 380; Calories from fat 180; Total fat 20g; Cholesterol 5mg;
Sodium 280mg; Carbohydrate 48g; Dietary Fiber 2g; Sugars 24g;
Protein 3g.
In a medium bowl, combine the flour and salt.
Cut in the shortening with a pastry cutter or two
forks until the flour resembles small pea-sized
bits. Sprinkle half of the ice water on the dough
and mix. Add additional ice water, 1 TB. at a time,
until the dough shows signs of holding together
when pressed. Divide the dough in two uneven
portions, reserving the larger portion for the
bottom crust. Wrap in plastic wrap and refrigerate
at least 20 minutes for easiest rolling (you can
peel/chop apples during this time).
Preheat oven to 375°. Peel and slice the
apples and place in a bowl. Add the sugar and
CINNAMON and toss to coat. Roll out the larger
piece of dough on a well-floured surface so that
it is a bit larger in diameter than a 9-inch pie
plate. Carefully pick it up and gently ease it into
the pie plate. Add the apples and cut the butter/
shortening into small chunks and distribute
evenly over the apples. Roll out the remaining
A Bassetto backyard family gathering where
Leo loves to cook and share stories about the
people he's met along the way.
(Front row L-R Donna, Leo and his wife Delores.
Back row L-R Jim, Steve, Bill, Tom and Linda.)
–Lani Haag
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
17
Buttermilk Chicken Marinade
A summer staple from the De Groots (story on page
14) that will be the hit of any family picnic.
3-4 lbs. bone-in chicken pieces (the De Groots
prefer chicken legs)
3⁄4 Cup buttermilk
2 cloves garlic, minced or pressed through
a garlic press
1 TB. olive oil
2 tsp. KOSHER-STYLE FLAKE SALT
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. DILL WEED
1⁄8 tsp. CRUSHED RED PEPPER FLAKES
Mix all of the ingredients except the chicken in a
gallon-size zippered bag. Add the chicken pieces
and coat well. Refrigerate for 2-3 hours. Fire up
your charcoal, making two banks of coals with an
empty center. Shake the chicken off as you pull
it from the marinade. Place the chicken in the
middle of the grill, cooking over indirect heat. Turn
every 10 minutes. Cook until done, roughly 30-60
minutes, depending on the size of the pieces. If in
doubt, use a meat thermometer—165° is the safe
interior temperature for poultry.
Prep. time: 10 minutes plus 2-3 hours marinating
time
Cooking time: 30-60 minutes
Serves: 4-6
Dill Seed
Perfect for pickling. From India.
Fajita Seasoning
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.
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, pre-made 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 .3 oz.) #30933 $ 2.15
1⁄ 2 cup jar (net .7 oz.) #30959 $ 4.29
1 oz. bag #30962 $ 3.75
4 oz. bag #30946 $ 10.69
8 oz. bag #30988 $ 20.35
1⁄4 cup jar (net 1.2 oz.) #21432 $ 3.95
1⁄ 2 cup jar (net 2.7 oz.) #21458 $ 6.85
4 oz. bag #21445 $ 5.89
8 oz. bag #21487 $ 10.49
1 lb. bag #21416 $ 19.70
English Prime Rib Rub
Fennel
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.69
1⁄ 2 cup jar (net 1.8 oz.) #52854 $ 4.39
4 oz. bag #52841 $ 3.19
Dill Weed
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 $ 4.09
1⁄ 2 cup jar (net 3.1 oz.) #21353 $7.19
4 oz. bag #21340 $ 5.35
8 oz. bag #21382 $ 9.65
1 lb. bag #21311 $ 17.90
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .2 oz.) #31035 $ 3.19
1⁄ 2 cup jar (net .7 oz.) #31051 $ 5.25
1 oz. bag #31064 $ 4.85
18
Penzeys spices | summer
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 $ 2.69
1⁄ 2 cup jar (net 1.9 oz.) #54058 $ 4.29
4 oz. bag #54045 $ 2.99
8 oz. bag #54087 $ 4.95
1 lb. bag #54016 $ 8.50
Ground Indian Fennel Seeds
1⁄4 cup jar (net .8 oz.) #44039 $ 2.99
1⁄ 2 cup jar (net 1.9 oz.) #44055 $ 5.09
4 oz. bag #44042 $ 4.29
8 oz. bag #44084 $ 7.39
1 lb. bag #44013 $ 13.60
Nutritional Information: Servings 4; Serving Size 1-2 pieces
(213g); Calories 360; Calories from fat 220; Total fat 24g;
Cholesterol 145mg; Sodium 570mg; Carbohydrate 2g;
Dietary Fiber 0g; Sugars 2g; Protein 33g.
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 3.55
1⁄ 2 cup jar (net 2.9 oz.) #44150 $ 5.99
4 oz. bag #44147 $ 4.29
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 $ 2.15
1⁄ 2 cup jar (net .4 oz.) #13059 $ 4.09
1 oz. bag #13062 $ 5.45
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 1.1 oz.) #13138 $ 4.29
1⁄ 2 cup jar (net 2.6 oz.) #13154 $ 7.49
4 oz. bag #13141 $ 7.19
8 oz. bag #13183 $ 13.09
1 lb. bag #13112 $ 24.80
Penzeys Forward!
New!
One of our best ever all-purpose seasonings. Try
Forward! on steak, chicken, veggies, eggs, potatoes—
you name it, Forward! adds deliciousness. And, it’s
salt-free! Now how cool is that? Hand-mixed from:
Special extra bold black pepper, onion, paprika, garlic,
turmeric, spice extractives (including oleoresin of celery,
rosemary, black pepper, thyme, basil and paprika).
1⁄ 4 cup jar (net .9 oz.) #15932 $3.65
1⁄ 2 cup jar (net 2.3 oz.) #15958 $6.19
4 oz. bag #15945 $5.79
8 oz. bag #15987 $10.19
1 lb. bag #15916 $19.20
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).
1⁄4 cup jar (net 2.0 oz.) #29133 $ 2.15
1⁄ 2 cup jar (net 4.0 oz.) #29159 $ 3.19
1 cup jar (net 8.0 oz.) #29188 $ 5.25
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.
4 / S Special Seasoned Sea Salt
1⁄ 2 cup jar (net 4.0 oz.) #29454 $ 3.45
1 cup jar (net 8.0 oz.) #29483 $ 5.59
4 / S Special Seasoned Sea Salt
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup jar (net 4.0 oz.) #29359 $ 3.45
1 cup jar (net 8.0 oz.) #29388 $ 5.59
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 $ 4.29
1⁄ 2 cup jar (net 2.4 oz.) #13259 $ 7.39
4 oz. bag #13246 $ 7.49
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 $ 4.19
1⁄ 2 cup jar (net 1.6 oz.) #44255 $ 7.29
4 oz. bag #44242 $ 11.55
1⁄ 4 cup jar (net .8 oz.) #21537 $ 5.09
1⁄ 2 cup jar (net 1.7 oz.) #21553 $ 8.79
1 cup jar (net 3.2 oz.) #21582 $ 17.09
2 cup jar (net 6.4 oz.) #21524 $ 31.79
4 cup jar (net 12.8 oz.) #21579 $ 63.15
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
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).
French Four Spice
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.
Vanilla extract
on page 50.
2 fluid ounce bottle #93132 $ 5.15
4 fluid ounce bottle #93158 $ 8.89
8 fluid ounce bottle #93187 $ 15.99
16 fluid ounce bottle #93116 $ 29.25
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.
2 fluid ounce bottle #93237 $ 5.15
4 fluid ounce bottle #93253 $ 8.89
8 fluid ounce bottle #93282 $ 15.99
16 fluid ounce bottle #93211 $29.25
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.
2 fluid ounce bottle #93332 $ 5.15
4 fluid ounce bottle #93358 $ 8.89
8 fluid ounce bottle #93387 $ 15.99
16 fluid ounce bottle #93316 $ 29.25
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
19
Balti Seasoning
Maharajah-Style Curry Powder
Sweet Curry Powder
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.
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Spanish Coupé
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 minutes, 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 1.0 oz.) #12331 $ 4.69
1⁄ 2 cup jar (net 2.7 oz.) #12357 $ 8.25
4 oz. bag #12344 $ 7.95
8 oz. bag #12386 $ 14.65
1 lb. bag #12315 $ 27.90
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 8.55
1⁄ 2 cup jar (net 2.3 oz.) #12652 $ 16.09
1 cup jar (net 4.5 oz.) #12681 $ 27.85
2 cup jar (net 9.1 oz.) #12623 $ 53.30
1⁄4 cup jar (net 1.0 oz.) #12036 $ 3.95
1⁄2 cup jar (net 2.2 oz.) #12052 $ 6.85
4 oz. bag #12049 $ 7.19
8 oz. bag #12081 $ 13.09
1 lb. bag #12010 $ 24.80
Rogan Josh Seasoning
Tandoori Seasoning
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 $ 4.19
1⁄ 2 cup jar (net 2.2 oz.) #12252 $ 7.29
4 oz. bag #12249 $ 7.95
8 oz. bag #12281 $ 14.65
1 lb. bag #12210 $ 27.90
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 $ 4.59
1⁄ 2 cup jar (net 2.1 oz.) #12452 $ 8.25
4 oz. bag #12449 $ 10.09
8 oz. bag #12481 $ 18.95
1 lb. bag #12410 $ 36.60
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and ¹/2 cup yogurt. Cook
1-2 hours 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 $ 4.49
1⁄ 2 cup jar (net 2.5 oz.) #12757 $ 7.95
4 oz. bag #12744 $ 8.09
8 oz. bag #12786 $ 14.65
1 lb. bag #12715 $27.90
Saté Seasoning
Of all the regional dishes of Indonesia, saté is probably
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is the
meat of choice for skewers in Indonesia, but chicken
and beef are equally popular here in the US. Saté
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). Saté Seasoning is great for light
meals such as boneless/skinless chicken and fish fillets.
Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from:
salt, brown sugar, garlic, white onion, coriander, shallots,
ginger, turmeric, paprika, Ancho pepper, galangal,
cayenne, lemon grass.
1⁄ 4 cup jar (net 1.2 oz.) #21232 $ 4.39
1⁄ 2 cup jar (net 2.4 oz.) #21258 $ 7.69
4 oz. bag #21245 $ 7.95
8 oz. bag #21287 $ 14.65
1 lb. bag #21216 $ 27.90
20
Penzeys spices | summer
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.
Clay ovens known as tandoors and the flavorful food
they produce have become popular the world over.
The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and
baked in the tandoor. You might not have a clay oven
in the kitchen, but Tandoori Seasoning tastes great
anyway. Try it on baked, broiled or grilled chicken
kabobs, and sautéed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger,
cardamom and saffron.
1⁄ 4 cup jar (net .8 oz.) #12131 $ 4.85
1⁄ 2 cup jar (net 2.2 oz.) #12157 $ 8.45
4 oz. bag #12144 $ 10.09
8 oz. bag #12186 $ 18.95
1 lb. bag #12115 $ 36.60
Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state
nestled in the middle of the Malabar Coast of India.
Though control of Goa was returned to India in 1961,
the four and a half centuries of Portuguese rule left
many lasting impressions. Pork Vindaloo is a favorite
dish of the Catholics, who make up a third of the
population of Goa. The Muslims and Hindus of India
prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5
TB. water, set aside. Heat 2 TB oil, brown 1¹/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put
browned pork back into pot, add Vindaloo paste, 1 cup
water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes
Add 4-6 cups cubed potatoes, cook till tender (45
minutes 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 1.0 oz.) #12531 $ 4.19
1⁄ 2 cup jar (net 2.2 oz.) #12557 $ 7.29
4 oz. bag #12544 $ 7.95
8 oz. bag #12586 $ 14.65
1 lb. bag #12515 $ 27.90
Jim and Kim have been together since they met
during the Vietnam War. They will celebrate
their 42nd wedding anniversary this year.
Jim & Kim Jones
L
ike a lot of mothers, mine
cried when the U.S. Army assigned
me to Vietnam in August of 1968,”
recalls Jim Jones. “Despite an
uncertain future and the real
possibility of death around any
corner, the experience was about to
broaden my horizons in ways I could
not imagine.
“Five months after arriving in
Vietnam, I was given command of a
Signal company deep in the
southernmost part of the country. I
was a 21-year-old first lieutenant
suddenly in charge of 120 men, 6
communications sites and millions of
dollars worth of equipment.”
But that’s not what changed Jim’s
life. It was a young Vietnamese
woman who worked as a switchboard
operator at his company headquarters.
“It’s accurate to say that she was
beautiful, bright, hard-working,
compassionate, selfless, generous,
and really, really nice,” says Jim. “I
was so taken with her that shortly
before I was due to return to the
United States, I bought her a ring
and asked her to marry me. She
accepted my proposal, but once I
left, her Vietnamese co-workers told
Sweet and Sour Pork
This recipe from Jim is fast and flavorful and a
guaranteed hit with the whole family.
1 lb. pork loin, cut into thin strips
1-2 TB. soy sauce
1 egg yolk, beaten
2 TB. corn starch
1 1
⁄3- ⁄2 Cup vegetable oil (Jim uses olive)
Sweet and Sour Sauce:
1 small can (8 oz.) pineapple rings (4
pineapple rings if using fresh)
1 Cup water
3 TB. ketchup
2 TB. vinegar
2 TB. sugar
2 tsp. sesame oil, divided
1 tsp. CHINESE FIVE SPICE POWDER
(optional)
1 slice fresh ginger, shredded (or 1⁄2 tsp.
POWDERED GINGER)
1⁄2 tsp. GROUND BLACK PEPPER
1 TB. corn starch
1 bell pepper, any color, chopped into slices
In a zip-top bag or covered bowl, combine the pork
strips, soy sauce, egg yolk and corn starch. Slosh
the bag around to coat the pork. Refrigerate for
1-2 hours.
For the Sweet and Sour Sauce: Mix the juice from
the can of pineapple (or any juice that drains off
your fresh rings) with the water, ketchup, vinegar
and sugar. Set aside. Heat 1 tsp. of sesame oil in
a frying pan over high heat. Add the 4 pineapple
rings cut into quarters, sprinkle with the FIVE SPICE,
GINGER and PEPPER and cook for 1 minute. Add
the pineapple juice mixture and the corn starch
and cook until the sauce turns clear, 2-3 minutes.
Add the bell pepper slices and remaining sesame
oil. Stir, remove from heat and keep warm.
In a separate frying pan, heat the 1⁄3-1⁄2 cup of oil
over medium-high heat. If your pan is smaller
you can get away with 1⁄3 cup, but you may need
to cook the pork in 2 batches. Once the oil is hot,
add the pork and cook until nicely browned, 3-5
minutes. Remove from the pan and drain very well
on paper towels. Pour the sweet and sour sauce
over the cooked pork. Serve over steamed rice.
Prep. time: 20 minutes
Cooking time: 10 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup (238g);
Calories 220; Calories from fat 60; Total fat 6g; Cholesterol 115mg;
Sodium 260mg; Carbohydrate 20g; Dietary Fiber <1g; Sugars 13g;
Protein 21g.
Story continues on page 60
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
21
Galena Street Rib and Chicken Rub
A mouth-watering traditional Southern-style seasoning
with hints of sage, nutmeg, and cayenne red pepper.
For pork ribs, rub on seasoning, 1-2 tsp. per pound.
Add a little more halfway through cooking. For chicken
use a bit less. For tasty barbecue sauce, mix 1 TB. in 1
cup tomato sauce or even ketchup. Really good for
grilled or broiled turkey wings—cut wings into
sections (we call them riblets) and sprinkle the Galena
Street on heavily before cooking. Hand-mixed from:
flake salt, sugar, black pepper, paprika, nutmeg, sage and
cayenne red pepper.
1⁄4 cup jar (net 1.4 oz.) #21632 $ 4.09
1⁄2 cup jar (net 3.2 oz.) #21658 $ 6.95
4 oz. bag #21645 $ 5.09
8 oz. bag #21687 $ 8.89
1 lb. bag #21616 $ 16.40
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 $ 3.55
1⁄2 cup jar (net 2.9 oz.) #44455 $ 5.89
4 oz. bag #44442 $ 3.95
8 oz. bag #44484 $ 6.85
1 lb. bag #44413 $ 12.30
Penzeys Minced Garlic
The Garlic Lovers Garlic. As close as you can come to
picking and mincing garlic fresh from your own
garden. Delicious, sweet, strong (1⁄4 tsp. = 1 clove fresh
garlic) and rehydrates very quickly! Perfect for cooking.
Sprinkle on chicken, veggies, steak, pasta, and in salad
dressing. For incredible garlic bread, mix 2-3 tsp. in 1⁄3
cup olive oil or melted butter and let stand for a few
minutes. Brush on sliced Italian bread, sprinkle with salt
if desired, bake at 375º for 10 minutes.
1⁄ 4 cup jar (net .4 oz.) #44334 $ 2.15
1⁄ 2 cup jar (net 1.0 oz.) #44350 $ 3.19
1 cup jar (net 1.8 oz.) #44389 $ 5.35
2 cup jar (net 3.8 oz.) #44321 $ 9.55
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with
3 TB. regular table salt. Hand-mixed from: coarse flake
salt, granulated garlic and minced parsley.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.75
1⁄ 2 cup jar (net 3.3 oz.) #21858 $ 6.45
4 oz. bag #21845 $ 4.19
8 oz. bag #21887 $7.19
1 lb. bag #21816 $ 13.10
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 $ 3.65
1⁄ 2 cup jar (net 2.3 oz.) #21953 $ 6.35
4 oz. bag #21940 $ 5.89
8 oz. bag #21982 $ 10.49
1 lb. bag #21911 $ 19.70
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 .7 oz.) #31130 $ 3.19
1⁄ 2 cup jar (net 1.7 oz.) #31156 $ 5.35
4 oz. bag #31143 $ 7.49
8 oz. bag #31185 $ 12.85
1 lb. bag #31114 $ 24.50
Minced Garlic
1⁄4 cup jar (net 1.2 oz.) #44534 $ 3.55
1⁄2 cup jar (net 2.6 oz.) #44550 $ 5.99
4 oz. bag #44547 $ 4.29
8 oz. bag #44589 $ 7.39
1 lb. bag #44518 $ 13.50
Leo’s Seasoned Steaks
This is a tasty, versatile mix that can be used on
steaks, tenderloins and pork chops. For another
great recipe from Leo, turn to page 16.
4 8-12 oz. NY strip steaks
Rub:
1 tsp. freshly CRACKED BLACK PEPPER
1 tsp. COARSE GRIND PACIFIC SEA SALT
1 tsp. GRANULATED GARLIC POWDER
1 tsp. GRANULATED ONION POWDER
1⁄2-1tsp. CAYENNE PEPPER (Leo uses the full
amount)
1 tsp. GROUND CORIANDER
1 tsp. ITALIAN HERB MIX
1-2 TB. olive oil
Combine all of the SPICES and mix well. Rinse
steaks or pork chops and pat dry. Rub thoroughly
with the spice mix on both sides. You might not use
all of the spices depending on your tastes. Drizzle
both sides with the olive oil and let marinate at
room temperature for 1 hour before grilling. Grill
for about 5 minutes per side.
Prep. time: 1 hour
Cooking time: about 10 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 steak (285g);
Calories 460; Calories from fat 200; Total fat 22g; Cholesterol
165mg; Sodium 860mg; Carbohydrate 2g; Dietary Fiber 0g;
Sugars 0g; Protein 60g.
22
Penzeys spices | summer
Baked Stuffed Shrimp
Simple to prepare and incredibly delicious. This recipe is
from the Godfreys, whose story can be found on page 50.
11⁄2 lbs. raw or cooked shrimp, peeled and deveined
34round butter crackers (Kerri uses 1 sleeve Ritz
Crackers), crushed
1 Cup bread crumbs (freshly made are nicest)
1⁄2 Cup grated Parmesan cheese
1 tsp. GRANULATED GARLIC POWDER
1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER
3⁄4 Cup butter (11⁄2 sticks), melted
Preheat oven to 350°. Spray the bottom of a 9x13
pan with nonstick cooking spray. Combine all of the
ingredients except the shrimp to make the topping.
Place the shrimp in the pan and cover with topping.
If using raw shrimp cook for 20 minutes. If using
cooked shrimp bake for only 10 minutes.
Prep. time: 10-20 minutes depending on if you are
shelling shrimp
Cooking time: 10-20 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup (203g);
Calories 550; Calories from fat 300; Total fat 33g; Cholesterol 265mg;
Sodium 780mg; Carbohydrate 30g; Dietary Fiber 1g; Sugars 3g;
Protein 32g.
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.
Hand-mixed 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 $ 3.09
1⁄ 2 cup jar (net .8 oz.) #13354 $ 5.35
1 oz. bag #13367 $ 5.45
4 oz. bag #13341 $ 12.85
8 oz. bag #13383 $ 24.49
Horseradish Dip
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend
with ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of
vinegar. Hand-mixed from: ground horseradish, salt, dextrose,
onion powder, lemon peel, dill weed, black pepper, chives.
1⁄4 cup jar (net .8 oz.) #22039 $ 3.75
1⁄ 2 cup jar (net 2.0 oz.) #22055 $6.55
4 oz. bag #22042 $7.19
8 oz. bag #22084 $ 13.09
1 lb. bag #22013 $ 24.90
33rd & Galena Chicken and Pork Rub
Both a traditional Southern-style seasoning that found its way North
in the ’60s & ’70s, and a tribute to those whose labor built this country
and whose kindness and warmth is at the heart of every uniquely
American Expression. Hand-mixed from: Tellicherry black pepper, paprika,
nutmeg, sage, cayenne, crushed red pepper, oleoresin of basil.
1⁄4 cup jar (net .9 oz.) #16034 $ 3.75
1⁄2 cup jar (net 2.1 oz.) #16050 $ 6.45
4 oz. bag #16047 $ 6.95
8 oz. bag #16089 $ 12.85
1 lb. bag #16018 $ 24.50
Italian Herb Mix
prime rib, roast beef, baked potatoes.
Mix into tomato sauce with lemon for seafood
cocktail sauce.
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 .7 oz.) #44934 $ 3.19
1⁄ 2 cup jar (net 2.0 oz.) #44950 $ 5.35
4 oz. bag #44947 $ 5.09
8 oz. bag #44989 $ 8.89
1 lb. bag #44918 $ 16.50
1⁄4 cup jar (net .2 oz.) #13433 $ 2.69
1⁄ 2 cup jar (net .7 oz.) #13459 $ 4.49
1 oz. bag #13462 $ 3.85
4 oz. bag #13446 $ 9.09
8 oz. bag #13488 $ 16.89
Horseradish Powder
Mix 1¹/2 parts water with 1 part horseradish. Serve with
New!
1-800-741-7787 | www.penzeys.com
23
Gingersnap Cookies
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.
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 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 candymaking. 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 $ 4.59
1⁄ 2 cup jar (net 3.1 oz.) #58856 $ 8.09
4 oz. bag #58843 $ 6.45
8 oz. bag #58885 $ 11.79
1 lb. bag #58814 $ 22.40
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 $ 5.15
8 oz. bag #54687 $ 9.19
1 lb. bag #54616 $ 16.90
24
Penzeys spices | summer
Italian Sausage Seasoning
1⁄4 cup jar (net 1.6 oz.) #28231 $ 3.55
1⁄ 2 cup jar (net 3.7 oz.) #28257 $ 6.09
4 oz. bag #28244 $ 3.45
8 oz. bag #28286 $ 5.69
1 lb. bag #28215 $ 9.90
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.
For delicious cookie recipes, go to
www.penzeys.com and click on Recipes.
1⁄4 cup jar (net 1.1 oz.) #13633 $ 4.29
1⁄ 2 cup jar (net 2.5 oz.) #13659 $ 7.39
4 oz. bag #13646 $ 7.19
8 oz. bag #13688 $ 13.09
1 lb. bag #13617 $ 24.90
Jerk Pork Seasoning
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 $ 3.45
1⁄ 2 cup jar (net 1.9 oz.) #44655 $ 5.69
4 oz. bag #44642 $ 5.35
8 oz. bag #44684 $ 9.65
1 lb. bag #44613 $ 18.10
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 $ 3.09
1⁄ 2 cup jar (net 1.7 oz.) #44750 $ 5.25
4 oz. bag #44747 $ 5.35
8 oz. bag #44789 $ 9.65
1 lb. bag #44718 $ 18.10
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 $ 4.29
1⁄ 2 cup jar (net 2.5 oz.) #13554 $ 7.39
4 oz. bag #13541 $ 7.19
8 oz. bag #13583 $ 13.09
1 lb. bag #13512 $ 24.90
Juniper Berries
Use to reduce the wild flavor of duck and venison
and add tartness to Germanic dishes, such as
sauerbraten. From Albania.
1⁄ 4 cup jar (net .6 oz.) #54937 $ 2.69
1⁄ 2 cup jar (net 1.3 oz.) #54953 $ 4.29
4 oz. bag #54940 $ 4.19
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1⁄ 4 cup jar (net .8 oz.) #55039 $ 3.85
1⁄ 2 cup jar (net 1.7 oz.) #55055 $ 6.65
4 oz. bag #55042 $ 8.89
Krakow Nights (Polish-Style Seasoning)
All purpose, time tested seasoning, great for adding
rich depth of flavor to quick-cooked meals. Shake
on chops, steaks and chicken breasts. Great on
pork or beef roast; perfect with pasta.
Hand-mixed from: salt, black and white pepper,
sugar, coriander, garlic, mustard, marjoram,
mace, savory.
1⁄4 cup jar (net 1.7 oz.) #28431 $ 4.09
1⁄ 2 cup jar (net 3.4 oz.) #28457 $ 7.09
4 oz. bag #28444 $ 4.85
8 oz. bag #28486 $ 8.45
1 lb. bag #28415 $ 15.60
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 $ 3.19
1⁄ 2 cup jar (net 1.5 oz.) #13754 $ 5.45
4 oz. bag #13741 $ 6.65
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 2.15
1⁄ 2 cup jar (net .5 oz.) #31251 $ 3.65
1 oz. bag #31264 $ 2.35
Lemon Peel
Extra fancy California zest (outer peel) with strong lemon
flavor and bright yellow color. Minced lemon peel is
preferred for baked goods such as lemon poppy seed
muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use
3 parts water to 1 part lemon peel, and let stand for
15 min. When substituting dried lemon peel for fresh,
use 1⁄3 as much as a recipe calls for.
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
Whole Turkish Mahlab
1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 5.09
1⁄ 2 cup jar (net 2.2 oz.) #55255 $ 8.89
4 oz. bag #55242 $ 11.55
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.
Powdered Californian Lemon Peel
Dried Cut-Leaf Spearmint
Mace
1 oz. bulk bag #31569 $ 2.99
4 oz. bag #31543 $ 6.85
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.99
4 oz. bag #31648 $ 6.85
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 $ 4.29
4 oz. bag #55147 $ 13.39
Ground Grenadian Mace
1⁄ 4 cup jar (net .9 oz.) #45131 $ 5.69
1⁄ 2 cup jar (net 1.9 oz.) #45157 $ 10.29
4 oz. bag #45144 $ 14.25
Mitchell Street Steak Seasoning
New!
Smoky ­- flavorful - delicious.
Outstanding for grilled or broiled steak but also
a great way to bring variety to chicken, fish and
even tofu. Sprinkle on freely for maximum
happiness. Hand-mixed from: salt, Tellicherry black
pepper, paprika, sugar, garlic, onion, dill weed, lemon
peel, cardamom, citric acid, natural smoke flavor, allspice.
1⁄4 cup jar (net 1.4 oz.) #29838 $ 4.89
1⁄2 cup jar (net 3.0 oz.) #29854 $ 8.69
4 oz. bag #29841 $ 6.69
8 oz. bag #29883 $ 12.19
1 lb. bag #29812 $ 23.20
See spice Index on page 61
1⁄4 cup jar (net .8 oz.) #13938 $ 3.75
1⁄ 2 cup jar (net 1.7 oz.) #13954 $ 6.45
4 oz. bag #13941 $ 8.55
8 oz. bag #13983 $ 16.09
1 lb. bag #13912 $ 30.90
Mint
1⁄4 cup jar (net .9 oz.) #45036 $ 4.09
1⁄ 2 cup jar (net 1.6 oz.) #45052 $ 6.95
1 cup jar (net 3.2 oz.) #45081 $ 12.75
2 cup jar (net 6.4 oz.) #45023 $ 24.40
1⁄4 cup jar (net 1.0 oz.) #48437 $ 4.29
1⁄ 2 cup jar (net 2.0 oz.) #48453 $ 7.49
1 cup jar (net 4.4 oz.) #48482 $ 13.89
2 cup jar (net 9.0 oz.) #48424 $ 26.69
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 1-2 TB.
MULLING SPICES. Simmer on low heat for 30-45 minutes.
Your kitchen will smell great. For mulled wine, simmer red
wine gently for 20 minutes with 1 TB. mulling spice per
bottle. Hand-mixed from: cracked China and Korintje
cinnamon, Ceylon cloves, allspice, cardamom, mace.
1⁄4 cup jar (net .2 oz.) #31330 $ 2.15
1⁄ 2 cup jar (net .4 oz.) #31356 $ 3.45
1 oz. bag #31369 $ 2.49
4 oz. bag #31343 $ 5.45
8 oz. bag #31385 $ 9.65
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.
Minced Californian Lemon Peel
Mulling Spices
E
G
A
C
D
B
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The ‘A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The ‘B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The ‘C’,
‘D’, and ‘E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The ‘G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
A. 4 fl. oz. (1⁄ 2 cup) 1³⁄ 4" diameter x 4¹⁄ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $ 1.59
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.59
C. 8 fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 2.09
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 2.49
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 3.55
G. 8 fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 2.09
1-800-741-7787 | www.penzeys.com
25
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!
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 3.19
1⁄2 cup jar (net 2.4 oz.) #46354 $ 5.35
4 oz. bag #46341 $ 4.19
8 oz. bag #46383 $ 7.19
1 lb. bag #46312 $ 13.29
Black Peppercorns
Whole Special Extra Bold®
Indian Black Peppercorns
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.
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 $ 3.55
1⁄2 cup jar (net 2.1 oz.) #56852 $ 5.89
4 oz. bag #56849 $ 5.69
8 oz. bag #56881 $ 10.29
1 lb. bag #56810 $ 19.20
White Peppercorns
White Peppercorns are regarded by many parts of
the world as the finest flavored, most preferred
pepper. White peppercorns start out the same as
black peppercorns, but then are allowed to ripen
more fully on the vine, to produce a very large berry
with a looser outer shell. This black outer shell is then
removed in one of two traditional ways: the Muntok
peppercorns are soaked in water until the black shell
loosens, while the Sarawak peppercorns are held
under a constantly flowing stream of spring water,
yielding a whiter color, and an extra clean product.
Both white peppercorns have the traditional rich,
winey, somewhat hot flavor that is nice used in soup,
on grilled meat or poultry, in light-colored dishes or
mixed with black peppercorns for a broader range of
flavor. Many Asian dishes rely heavily on the flavor of
white pepper, and it is preferred for cooking the
foods of Southeast Asia, and Southern and Eastern
Europe.
Whole Sarawak White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 3.85
1⁄ 2 cup jar (net 2.4 oz.) #56758 $ 6.65
4 oz. bag #56744 $ 6.95
8 oz. bag #56789 $ 12.85
1 lb. bag #56717 $ 24.50
Whole Muntok White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 3.75
1⁄ 2 cup jar (net 2.5 oz.) #56252 $ 6.35
4 oz. bag #56249 $ 6.19
8 oz. bag #56281 $ 11.35
1 lb. bag #56210 $ 21.30
26 Penzeys spices | summer
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods
have made pepper affordable enough for all to enjoy,
it is more popular than ever, outselling all other
spices, and consumption continues to rise. If you are
trying to decide which peppercorn to buy, we
suggest you start with Tellicherry Peppercorns. All of
our peppercorns have great flavor, but the Tellicherry
Peppercorn is the top grade of Indian pepper.
Malabar Indian peppercorns are regarded as having
the finest flavor of the mass-produced varieties. A
step above Malabar is Tellicherry—a larger and more
mature peppercorn, possessing a more developed
flavor.
Whole Tellicherry Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56036 $ 3.35
1⁄ 2 cup jar (net 2.2 oz.) #56052 $ 5.45
4 oz. bag #56049 $ 4.59
8 oz. bag #56081 $ 8.09
1 lb. bag #56010 $ 14.80
Whole Malabar Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 3.35
1⁄ 2 cup jar (net 2.5 oz.) #56157 $ 5.69
4 oz. bag #56144 $ 4.29
8 oz. bag #56186 $ 7.39
1 lb. bag #56115 $ 13.50
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns
can be ground in a peppermill like black peppercorns
or crushed between your fingers. From India.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 3.95
1⁄ 2 cup jar (net .7 oz.) #56357 $ 6.85
1 cup jar (net 1.5 oz.) #56386 $ 12.55
2 cup jar (net 3.0 oz.) #56328 $ 23.85
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they
are so called 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 $ 4.69
1⁄ 2 cup jar (net 1.1 oz.) #56452 $ 8.45
1 cup jar (net 2.2 oz.) #56481 $ 15.55
2 cup jar (net 4.4 oz.) #56423 $ 29.95
Daughters Sarah (left) and Erin joined their
parents for an Oakley family portrait prior to
John’s deployment to Iraq.
John Oakley
O
ur story together began at Fort Bragg,
North Carolina,” recalls Susan Oakley, whose
husband John is the state training officer for the
Wisconsin National Guard. They make their
home in Appleton.
“We were both active duty in the Army. We
met during training for our expert field medical
badge. I left the military in 1987 but John stayed
on in the Guard, doing his once-a-month
weekends while at first going to school and then
working. It wasn’t until 2000 that John began
working for the Guard full time. He had always
enjoyed the military and decided to make it a
career.
“Our life was going along quite normally at
that point. We were busy with our two daughters,
Erin and Sarah, a big yellow Lab and fixing up
our house that was built in 1907. Then 9/11
happened and the world changed for everyone.”
John explains, “The first and immediate
impact for the Guard was a new focus for
training. No longer did we prepare for possible
scenarios; we now had a real enemy and a real
threat. Second, we started receiving funding. Just
two years prior to 9/11, we had to leave our tanks
and personnel carriers parked because there
wasn’t enough money to pay for fuel and parts.
We received new equipment as well.”
In 2005, with the Oakleys’ daughters in the
5th and 8th grade, John was deployed to Camp
Navistar in Kuwait, where he served as the
Story continues on page 45
Grilled Pizzas
Move family pizza night outside with this great recipe from the Oakleys.
Pizza dough:
4 Cups bread flour, plus 1⁄3-2⁄3 Cup extra for kneading
1 TB. salt
1 tsp. sugar
1 pkg. yeast
1⁄2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
1-2 TB. ITALIAN HERB MIX, TUSCAN SUNSET, PASTA SPRINKLE or
HERBES de PROVENCE, to taste
2 TB. olive oil
1-11⁄2 Cups warm water
1/3
1⁄2-1
Cup olive oil
tsp. GRANULATED GARLIC, GARLIC SALT or SANDWICH SPRINKLE, to taste
toppings of choice (We used sautéed mushrooms and onions, raw spinach,
mozzarella and chèvre and sausage. To make your own sausage, mix 1⁄2 lb.
coarsely-ground pork with 2 tsp. PIZZA SEASONING, and pre-cook before
placing on top of the pizzas.)
For the dough: In a large bowl, combine 4 cups flour, salt, sugar, yeast, PEPPER and
SEASONING. Stir to combine. Make a well in the center. Pour the olive oil in the well and
mix with just enough warm water to form a soft dough. Remove the dough from the bowl
and place on a lightly-floured surface. Knead for about 10 minutes, adding extra flour to
the surface as required as long as the dough is sticky, kneading until smooth and elastic.
Place the dough in a lightly-greased bowl, cover with plastic wrap and leave in a warm
place for about 1 hour or until doubled in size. You can cover and refrigerate overnight at
this point if desired.
Roll the dough out into 10-12 individual pizzas, about 6-inches in diameter. In a small
bowl, combine the olive oil and GARLIC, GARLIC SALT or SANDWICH SPRINKLE. Brush one
side of each of the pizzas with the oil mix and place on a hot grill, oil-side down. Brush
the tops of the pizzas with the oil mix. When golden brown, flip the pizzas with tongs.
Place your desired toppings on the browned side and cover the grill to heat through/melt
cheese. Don’t add too much weight in the way of toppings. Great with or without cheese!
Prep. time: 40 minutes plus rising time
Cooking time: 6-12 minutes depending on the thickness of the pizzas and heat of the grill
Serves: 8-10
Nutritional Information for Pizza Crust only: Servings 8; Serving Size 1 pizza crust (115g); Calories 360; Calories
from fat 130; Total fat 14g; Cholesterol 0mg; Sodium 870mg; Carbohydrate 51g; Dietary Fiber 2g; Sugars 1g; Protein
9g.
Pepper Blends
Special Grinds
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1⁄ 4 cup jar (net 1.0 oz.) #14135 $ 3.55
1⁄ 2 cup jar (net 2.3 oz.) #14151 $ 6.09
4 oz. bag #14148 $ 5.35
8 oz. bag #14180 $ 9.65
1 lb. bag #14119 $ 17.90
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1⁄ 4 cup jar (net 1.0 oz.) #14430 $ 5.89
1⁄ 2 cup jar (net 2.1 oz.) #14456 $ 10.69
2 cup jar (net 7.7 oz.) #14427 $33.15
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 4.19
1⁄ 2 cup jar (net 2.3 oz.) #13859 $ 7.29
4 oz. bag #13846 $ 7.49
Szechuan Peppercorns
More spicy, fragrant and fresher 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 $ 3.75
1⁄ 2 cup jar (net 1.0 oz.) #56557 $ 6.35
4 oz. bag #56544 $ 14.25
8 oz. bag #56586 $ 27.29
1 lb. bag #56515 $ 53.40
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on ¹/2 -1 tsp. per
pound, dust with a bit of flour and sauté in a small
amount of olive oil. Store in the refrigerator in the
summer months to prevent clumping. Hand-mixed
from: coarse salt, Tellicherry black pepper, shallots,
tarragon and bay leaves.
1⁄ 4 cup jar (net .6 oz.) #22734 $ 3.85
1⁄ 2 cup jar (net 1.6 oz.) #22750 $ 6.45
4 oz. bag #22747 $ 7.95
8 oz. bag #22789 $ 14.65
1 lb. bag #22718 $ 27.90
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For
salt-free lemon-pepper, see Sunny Spain.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 4.09
1⁄ 2 cup jar (net 2.8 oz.) #22550 $ 7.09
4 oz. bag #22547 $ 5.89
8 oz. bag #22589 $ 10.49
1 lb. bag #22518 $ 19.70
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 $ 4.29
1⁄ 2 Cup jar (net 3.0 oz.) #22655 $ 7.49
4 oz. bag #22642 $ 7.85
8 oz. bag #22684 $ 12.85
1 lb. bag #22613 $ 24.50
Ground White Pepper
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 3.65
1⁄ 2 cup jar (net 2.4 oz.) #46459 $ 6.19
4 oz. bag #46446 $ 5.69
8 oz. bag #46488 $ 10.19
1 lb. bag #46417 $ 19.20
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 3.65
1⁄ 2 cup jar (net 2.5 oz.) #46554 $ 6.19
4 oz. bag #46541 $ 5.69
8 oz. bag #46583 $ 10.19
1 lb. bag #46512 $ 19.20
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 $ 3.09
1⁄ 2 cup jar (net 2.2 oz.) #45757 $5.09
4 oz. bag #45744 $ 4.09
8 oz. bag #45786 $ 7.09
1 lb. bag #45715 $ 12.70
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 3.19
1⁄ 2 cup jar (net 2.1 oz.) #45852 $ 5.35
4 oz. bag #45849 $ 4.69
8 oz. bag #45881 $ 8.15
1 lb. bag #45810 $ 14.90
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 3.25
1⁄ 2 cup jar (net 2.2 oz.) #46059 $ 5.35
4 oz. bag #46046 $ 4.69
8 oz. bag #46088 $ 8.15
1 lb. bag #46017 $ 14.90
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 3.45
1⁄ 2 cup jar (net 2.3 oz.) #46259 $ 5.59
4 oz. bag #46246 $ 4.69
8 oz. bag #46288 $ 8.15
1 lb. bag #46217 $ 14.90
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 $ 29.95
6" Peppermill (Natural Finish) #91143 $ 29.95
8" Peppermill (Dark Finish) #91459 $ 40.65
8" Peppermill (Natural Finish) #91446 $ 40.65
available in 2 sizes and 2 finishes
Salt Shakers (filled with Kosher style flake salt)
6” Peppermill and Salt Shaker shown above in Dark Finish
6" Salt Shaker (Dark Finish) #91170 $ 8.45
6" Salt Shaker (Natural Finish) #91167 $8.45
8" Salt Shaker (Dark Finish) #91475 $ 9.65
8" Salt Shaker (Natural Finish) #91462 $ 9.65
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 $ 36.19
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 36.19
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 47.99
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 47.99
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
Eric and his sons, Conner (15 years) and Collin
(11 years) together at the Air Force Academy.
Eric Mayheu
M
y wedding band and a small
crucifix strung onto my dog-tag
chain are my good luck charms,” says
Eric Mayheu, who is currently serving
on a NATO staff at Kandahar Air
Field in Afghanistan. “The small
crucifix was carried by my
Grandfather in WWII, my father in
Vietnam, and I’ve carried it through
Bosnia, Kosovo, Iraq and
Afghanistan.
“I graduated from the Air Force
Academy with a four-year degree in
1990. It wasn’t my life goal to join the
service, but after being at the
Academy I realized becoming a pilot
would be about the coolest thing I
could do professionally.
“I have over 4,000 hours of flying,
each mission different in its own way.
Flying a C130, 300 feet off the
ground at 220 mph, wearing night
vision goggles, to a barely lit, short
Landing Zone is a favorite flight.
“I’ve seen my share of combat on
previous deployments. This is my
fourth trip since 9/11 and my eighth
overall. As an airlifter, I’d like to
think we’ve provided the troops on
the ground what they need when
they need it and delivered them to
Eric's family at his side as he takes over as
Commander of the 30th Air National Guard.
"We are a proud Air Force family." L-R: Eric,
Conner, Heather and Collin.
their destinations.
“As a commander, my goal was to
make sure the members of my
squadron were prepared for life in
the Air Force and ready for the
demands of life when they
transitioned to the private sector.
“I have always taken care of
people. Whether I was an aircraft
commander on my crew, director of
operations or commander of a
squadron, there’s always someone
new to the deployment grind, so it’s
a team effort to make sure no one is
by themselves.
“A few of us will head over to the
hospital to visit with those who are
waiting to be evacuated out of the
country for follow-on care. Talking
with a wounded warrior or just
listening when that’s best has always
been something that tears at your
heart.
“One of my best memories was
coordinating a flight home for an
old friend who was finishing his tour
in Iraq. I brought him up to the
flight deck. He was enjoying the ride,
retiring after 21 years in the Army
and I was happy to give him that first
leg of his journey home.
“My wife, Heather, has attended
and done the honors at every one of
Eric, currently stationed at base headquarters
in Kandahar, looks forward to being home with
his family. Heather says, "I think he's going to
grill breakfast, lunch and dinner. When Eric's
home from deployment he is ready for family
time on the deck cooking and hanging out
together!"
my pin-ons and having my boys with
me for a few of these promotions has
been quite special as well.”
Heather looks forward to Eric
being home and recalls a memory
she holds close in her heart,
especially when she’s missing him.
“On my 40th birthday, I woke up to a
blanket of white outside; yes, it had
snowed for the very first time on my
birthday. Eric dug a path out to the
grill and prepared the most delicious
dinner for me.
“I cherish the memories we have
made when we gather together for
one of Eric’s infamous grill fests. I
love watching Eric and our boys
create wonderful meals together
around the grill.”
Their son Conner, 15, is Eric’s
grilling apprentice and tells us,
“What I like most about grilling with
my dad is the time we have to talk
and joke around and make awesome
meals together. I really miss having
grilled steak, my dad’s is the best!”
“My dad calls me his Grilling
youngling,” says 11-year-old Collin.
“My dad is so funny and he makes
my steak with his secret ingredient,
which makes me feel so special. I
miss his smile and his laughter. He’s
my hero.”
–Lani Haag
Grilled Scallops
Grilled Bread
Grilled Asparagus
A delicious, delicate dish, perfect for a special
occasion.
Eric shares, “OK, sounds like a no-brainer, and it is.
But most people haven’t tried this and when they
do, they’re hooked.”
An excellent side dish for any grilled meal, especially
Eric’s sinfully delicious scallops.
8
4
2-3 2
1
1⁄4 1
1⁄4-1
large sea scallops, rinsed well
tsp. sugar substitute (or 2 tsp. sugar)
fresh garlic cloves, minced (or 1⁄2-3⁄4 tsp.
PENZEYS MINCED GARLIC)
green onions, minced
tsp. HUNGARIAN-STYLE SWEET PAPRIKA
Cup plus 1 TB. olive oil, divided.
TB. lemon juice
tsp. freshly ground PEPPER (Eric uses
FOUR PEPPERCORN BLEND), to taste
Wash scallops and pat dry. Brush with 1 TB. olive
oil. Combine the sugar or sugar alternative, garlic,
green onions, PAPRIKA, 1⁄4 cup olive oil, lemon
juice and PEPPER. Mix well. Heat your grill or grill
pan to high heat. Carefully place the scallops
on the grill for 3-5 minutes per side, basting
generously and frequently with the prepared
sauce. You want the scallops lightly browned on
each side. Be careful not to leave them on too
long—they should be firm but not overcooked,
which can make them rubbery.
Prep. time: 15 minutes
Cooking time: 6-10 minutes
Serves: 2
Nutritional Information: Servings 2; Serving Size 4 scallops
(185g); Calories 350; Calories from fat 230; Total fat 25g;
Cholesterol 45mg; Sodium 220mg; Carbohydrate 11g; Dietary
Fiber 0g; Sugars 5g; Protein 23g.
6
2
1-2
slices good bread (sourdough, rustic
Italian, French or hearty whole wheat
are nice)
TB. olive oil
tsp. TUSCAN SUNSET, HERBES de
PROVENCE or ITALIAN HERB MIX
Heat your grill to medium heat. Combine the
olive oil and SEASONING. Brush one side of the
bread with the oil mix and place, oiled-side
down, on the grill. Toast for 2-3 minutes. Brush
the topside of the bread with the oil mix, flip and
grill for 2-3 minutes. If your grill is hotter than
you think, the bread can toast faster/char pretty
easily, so take a peek after a minute and flip if
needed.
Prep. time: 5 minutes
Cooking time: 4-6 minutes
Serves: 2-3
Nutritional Information: Servings 3; Serving Size 2 slices (107g);
Calories 390; Calories from fat 100; Total fat 11g; Cholesterol 0mg;
Sodium 700mg; Carbohydrate 61g; Dietary Fiber 3g; Sugars 4g;
Protein 13g.
1
1⁄2 1
2-3
lb. bunch asparagus
Cup grated Parmesan cheese
TB. SUNNY SPAIN or FLORIDA SEASONED
PEPPER
TB. olive oil
The asparagus should cook on the cooler side of
your grill. If you have a grill with a side burner,
even better. Place an open-holed vegetable
pan on the grill to heat or be ready to chase
the asparagus around the regular grill top as it
tries to fall through! Rinse the asparagus and
trim off the woody ends. Combine the cheese
and SEASONING, set aside. Spray or brush the
asparagus with olive oil and lay in the pan or on
the grill top in a single layer. Char slightly, moving
the pan around to cook evenly, or turning a few
times with tongs. Remove when done and place
in a casserole dish. While still hot, lightly sprinkle
with the cheese mix so that the cheese melts
onto the asparagus. Cover with foil. Lay another
batch of asparagus on the grill and repeat the
process. Serve warm.
Prep. time: 5 minutes
Cooking time: 10 minutes or so
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup (102g);
Calories 90; Calories from fat 60; Total fat 7g; Cholesterol 5mg;
Sodium 70mg; Carbohydrate 4g; Dietary Fiber 2g; Sugars 2g;
Protein 4g.
Bill,
I’ve been meaning to share this
with you for years. When my Dad
was able, he took your shipment box
and made it into a spice rack. I’ve
included a picture here. He and my
Mom would always stop by to see
your store on their way back from
the west every year. She passed away
this last year and he’s now just left
loving your spices without the lovely
cook by his side. But, I thought
sharing this with you would help
him find some meaning and make
an old man happy in his almost 90
years of living. He still loves your
spices and goes every once in awhile
to the store in Rockville, MD to get
Fox Point to put on his eggs.
He enlightened me about your
spices and I have become a true
addict. Isn’t this cool? He was an
engineer in his profession so converting things to some sort of usable
state wasn’t uncommon. The photo
is the outside of your box with an
extra shelf for spices. I have used it
for years and will pass it on to my
daughter. It’s truly a work of art and
shows the love of the kitchen and
his wife that no longer can be there
with him.
From one cook to another,
— Kim B.
Thank you, Penzeys, for including
Shelly & Renia in the most recent
catalog. You could have excluded
them after getting flamed several
years ago for including a same-sex
couple in “One” but I am happy you
rose above and opted to be inclusive.
I’m a straight female and I support
families in any configuration as long
as the foundation is love and respect.
— Donna K.
I wanted to let you know about
the recipe for the Quick and Easy
Chicken Tenders (Early Summer
2012, pg. 63) that uses the Ruth
Ann’s Muskego Ave Seasoning.
I have been a long time user of
your spices. My family loves to use a
homemade St. Louis-style barbecue
sauce and just recently I have added
a measure of your Barbecue of the
Americas to the mix with FABULOUS results. Thank you for providing such a great blend of spice.
From an always satisfied customer,
— David M.
They were awesome! Love the
seasoning, can’t wait to try on other
things (venison steaks come to
mind). My husband couldn’t get
enough of the chicken. I will be going back to Penzeys in Woodmere,
Ohio to pick up some more to keep
on hand.
I love all your herbs and spices
that I have gotten there. Keep up
the good work.
WOW—Did I learn a lesson! I ran
out of Penzeys Vanilla (did not have
a back up bottle) and purchased a
national brand at the grocery store.
I will never do that again. I have
used Penzeys Vanilla for years and
had forgotten just how flavorless
the national brands are. Thank you
Penzeys for the BEST Vanilla.
— Sue S.
— Barb A.
We really want to hear from you!
Have a comment (or photo) you’d like to share? Send your letters and photos (with
information about the people in them) to: Editor, Penzeys Spices Catalog, 19300 W.
Janacek Court, Brookfield WI 53045 or email: [email protected] Thank you!
32
Penzeys spices | SPRING
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: D12
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
Subtotal
$
Shipping ❑ Slow ❑ Regular
$
Shipping Charges (48 states)
❑ Money Order
❑ Gift Card (fill in 16-digit number below):
❑ Mastercard
❑ Visa
(Fill in credit card account # below):
❑ Discover
Exp. Date
MonthYear
Signature of Authorized Buyer
______________________________________________________
Allow 7-14 days for “Slow” shipping
Allow 3-6 days for “Regular” shipping
Grand Total
For orders totaling:
Slow
Regular
$9.99 and under
$3.95
$4.95
$10.00 – $19.99
$4.95
$5.95
$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
FAX (414) 760-7317
$40.00 – $49.99
$7.95
$8.95
ONLINE www.penzeys.com
$50.00 – $75.99
$8.50
$9.50
$76.00 – $100.99
$9.50
$10.50
$101.00 – $125.99
$10.95
$11.95
$126.00 or more
$12.95
$13.95
For overnight, 2nd day, Alaska, Hawaii, or
foreign countries, include your credit card
number. You will be charged accordingly.
TOLL FREE
TELEPHONE
(800) 741-7787
(414) 760-7337
MAIL P
.O. Box 26188
Wauwatosa, WI
53226-0188
HOURS (CST) 8
am-5 pm, Mon–Fri
9 am-3 pm, Sat
New! 11am-4pm, Sun
1-800-741-7787 | www.penzeys.com
33
Alabama
Connecticut
2939 18th Street South
Homewood, AL
205-871-7277
197 Westport Ave.
203-849-9085
Birmingham Area
Arizona
Phoenix Area
Paradise Valley Marketplace
10810 N Tatum Blvd.
Phoenix, AZ
602-971-7277
Tempe Marketplace
2010 E. Rio Salado Pkwy.
Tempe, AZ
480-990-7709
Tucson
4128 N. Oracle Rd.
520-887-0777
California
Los Angeles Area
21301 Hawthorne Blvd.
Torrance, CA
310-406-3877
1347 4th Street
Santa Monica, CA
310-917-5577
Menlo Park
771 Santa Cruz Ave.
650-853-1785
Santa Rosa
Montgomery Village
736 Farmers Ln.
707-566-7772
colorado
Boulder
1219 Pearl St.
303-447-2777
Colorado Springs
Falcon Landing
7431 N. Academy Blvd.
719-590-7771
Norwalk
Cherry Creek
200 Fillmore Street
(Entrance on E. 2nd Ave.)
303-329-0570
2500 W. Main Street
Littleton, CO
303-797-2777
Michigan
102 N. Park Ave.
Winter Park, FL
407-788-7777
Grand Rapids Area
Atlanta Area
Sandy Springs Plaza
6235A Roswell Rd. NE
Sandy Springs, GA
404-256-7970
Minneapolis
3028 Hennepin Ave. S.
612-824-9777
7626 160th St. W.
952-953-1788
River Square Shopping Center
22 E. Chicago Ave.
630-355-7677
St. Paul
674 Grand Ave.
651-224-8448
Oak Park
1138 W. Lake St.
708-848-7772
Missouri
St. Louis
Indiana
7338 Manchester Rd.
314-781-7177
Indianapolis
5345 E. 82nd St.
317-577-7778
Omaha
Iowa
Des Moines Area
4100 University Ave.
West Des Moines, IA
515-267-0777
Kansas
Kansas City Area
« Noewn
Shelbyville Rd. Plaza
4600 Shelbyville Rd.
Suite 500
502-895-7724
Op
Pittsburgh
Buffalo
*
Long Island
Parkway Plaza
213-A Glen Cove Rd.
New Carle Place, NY
Location
West Nyack
Palisades Center
1320 Palisades Center Dr.
845-353-2677
117 Pine St.
206-467-7779
Appleton
11880 74th Place
NE corner of I-94 and Hwy. 50
262-857-4737
Madison
Essex Square
(E. Washington Ave.
next to East Towne)
4244 East Towne Blvd.
608-241-7760
Milwaukee Metro
4144 N. 56th Street
414-447-1775
619 E. Silver Spring Dr.
414-961-1777
12001 W. Capitol Dr.
414-760-7307
Tennessee
16750 W. Bluemound Rd.
262-785-6777
6641 Poplar Ave.
Germantown, TN
901-737-7898
5016 S. 74th St.
414-817-0773
Memphis Area
Arlington
ning
« OSpoeon !
Seattle
1729 Penn Ave.
412-434-0570
Texas
783 Elmwood Ave.
716-887-9777
WASHINGTON
3252 University Ave.
608-238-5776
392 Springfield Ave.
908-273-1125
Op
3400 W. Cary St.
804-254-7667
11322 SE 82nd Ave.
Clackamas, OR
503-653-7779
8528 Germantown Ave.
215-247-0770
« Noewn
Richmond
Kenosha
New jersey
Crossgates Mall
1 Crossgates Mall Rd.
518-869-7777
513 W. Broad St.
703-534-7770
Beaverton Town Square
11787 SW Beaverton
Hillsdale Hwy.
Beaverton, OR
503-643-7430
Philadelphia
Albany
Falls Church
710 North Casaloma Dr.
920-733-0977
Pennsylvania
New york
Virginia
Oregon
616 S. 72nd St.
402-397-5760
Summit
516 W. 19th St.
713-862-6777
Wisconsin
Pearl District
120 NW 10th Ave.
Portland, OR
503-227-6777
Nebraska
Houston
4455 Kenny Rd.
614-442-7779
Portland Area
Lakeville
Naperville
Hyde Park Plaza
3880-0 Paxton Ave.
513-871-1555
Op
Columbus
Minnesota
illinois
« Noewn
28699 Chagrin Blvd.
Woodmere, OH
216-839-0777
3150 Alpine Ave. NW
Walker, MI
616-647-9767
Georgia
Cincinnati
Preston Valley Center
12835 Preston Rd.
972-392-7777
United Bank Building
2012 W. 25th Street
Cleveland, OH
216-583-0323
17712 W. 13 Mile Rd.
Beverly Hills, MI
248-647-6177
1516 Main St.
941-388-7704
Dallas
Cleveland Area
Detroit Area
Sarasota
Louisville
Ohio
1293 Massachusetts Ave.
Arlington, MA
781-646-7707
Orlando Area
Kentucky
7511 Grandview Ave.
Arvada, CO
303-424-2777
Cameron Village
2038 Clark Ave.
919-836-9117
Raleigh
Boston Area
Florida
Denver Area
1048 Rockville Pike
301-738-8707
Massachusetts
24 LaSalle Rd.
West Hartford, CT
860-231-7510
Broadmoor Towne Center
2010 Southgate Rd.
719-475-7877
North Carolina
Rockville
Hartford Area
7937 Santa Fe Dr.
Overland Park, KS
913-341-1775
Maryland
I-94 and Hwy. 83
3220 Golf Rd.
262-646-7779
4001 Arlington Highlands Blvd.
#105
817-465-4777
Austin
4400 N. Lamar Blvd.
Suite 103
512-452-7771
Please check www.penzeys.com for hours (* and opening dates)
Our catalog couldn’t be what it is without you.
There is no better way than through your recipes and stories to show the richness and happiness
that kindness brings to our lives, and how valuable the simple act of cooking really is.
Please visit our website and fill out our quick survey!
With each issue of our catalog we work to show the goodness
of cooking in the way it really happens – by and for real people. And so
we need help from real people – you! – to keep it going.
Looking ahead to our Fall catalog, we’d like to feature stories of
true love. The idea of true love fits perfectly with stories of cooking,
because cooking is a simple yet meaningful expression of caring. Do
you know any stories of true love, and how cooking has helped to
express it? Has your own cooking helped you show someone (or a
whole roomful of someones) how important they are to you? If so
we’d love to hear from you!
And, although it seems like a long way off, with Fall
coming up … the holidays aren’t far behind. Holidays really are
cooking kinds of times, when friends and family come together. With
our Thanksgiving and Holiday issues, we’d like to include stories of
family: their makeup, their warmth, their traditions. It takes a tribe!
Many of us are lucky to have relatives around – and lots of us make up
families from a warm patchwork of friends, relations and members of
our own unique “tribes.” How did your family get put together? What
are your Thanksgiving and holiday traditions?
It’d mean a lot to us if you’d let us in on them.
Call
Please share with us what happens in your kitchen–and your life!
Visit penzeys.com and fill out our quick & easy questionnaire.
ing
all
Cooks!
i Click here to tell
us a bit about
yourself.
Look for this symbol
on our home page!
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
35
For a lighter dinner, use the spicy strip steaks to top a
fresh salad. We used some steak on Derel Schrock’s Hot
Spinach Salad (pg. 38) in place of the pancetta. Yum!
L e t ’s G e t G ril l i n g !
Mitchell Street Steak Seasoning Makes it Easy
New!
Mitchell Street Strip Steaks
A good grilled steak relies more on tips than recipes, so here they are. Just hang out by the grill
during cooking so things don’t get away from you, and it will all be good.
4strip steaks, 8-12 oz. each
(about 1-11⁄4” thick)
2 tsp. MITCHELL STREET STEAK SEASONING
2 tsp. vegetable oil (optional)
Choosing the steak: Make sure the steaks are
uniform in thickness so they cook evenly. Look for
steaks with a nice, lively red color and fat that is
marbled through the meat.
Seasoning: Rinse steaks, pat dry with a paper towel.
If the steaks are damp they will steam, not brown,
when thrown on the grill. Rub with MITCHELL
STREET STEAK SEASONING. If you like your steak
rare or medium-rare, spread a bit of vegetable oil
on the steaks before rubbing the seasoning in, as
this will help give the steaks nice grill marks and a
crispy exterior in the shorter cooking time.
36
Penzeys spices | summer
See page 25
The coals: To cook steaks, the grill should be nice
and hot. Coals should be a consistent ashy grey
and glowing red. To get nice grill marks on the
steak, place the grill grate over the burning coals at
least 5 minutes before the steaks go on. Charcoal
grills heat up faster with the cover off, while gas
grills heat up faster with the cover closed.
The medium-rare secret: Have a hot grill. Cook
the steaks directly over the coals 4-5 minutes on
the first side. Flip the steaks, and then grill until
a little bit of juice comes to the surface of the
steak–approximately 4-6 minutes. As soon as this
happens, pull the steak off the grill. Make sure
to let the steak rest for at least 5 minutes before
cutting. The steak needs this time for the juices to
settle in the meat. If cut sooner, the juices will just
pool on the plate. The spicy steak strips also make a
great topping for a garden-fresh salad.
Prep. time: 15 minutes
Cooking time: 10 minutes or so
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 steak (229g);
Calories 340; Calories from fat 130; Total fat 15g; Cholesterol
135mg; Sodium 340mg; Carbohydrate 1g; Dietary Fiber 0g;
Sugars 0g; Protein 49g.
Mitchell Street Turkey Steak Burgers
Everyone loves burgers; they are simple and quick to make.
Turkey burgers are a bit healthier, and our new MITCHELL
STREET STEAK SEASONING makes them smoky and delicious.
1
1-2
1
4
lb. ground turkey
tsp. MITCHELL STREET STEAK SEASONING
TB. olive oil (optional)
crusty rolls or soft hamburger buns
condiments of your choice
Mix the turkey with SEASONING and olive oil. The added
oil allows the patties to brown on the grill and stay moister
inside when cooked to the higher temperature (165°)
ground poultry requires. Form the ground turkey into
4 equal patties. To keep the patties from shrinking into
round, fat balls during cooking, make a circular 1⁄4” deep
indentation with your thumb in the middle of each burger.
Heat a heavy pan or hot grill over medium high heat, and
put the burgers in the pan/on the grill. Cook 5-6 minutes,
then flip and cook about another 4 minutes. Turkey
burgers should be cooked through, and they don’t get as
brown as beef burgers. Add a slice of cheese for the final
minute if desired—we usually stick with nonfat additions
like pickles and onions.
Prep. time: 5 minutes
Cooking time: 9-10 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 burger (157g);
Calories 290; Calories from fat 100; Total fat 11g; Cholesterol 90mg;
Sodium 420mg; Carbohydrate 22g; Dietary Fiber 1g; Sugars 3g;
Protein 24g.
Pulled Pork
If you choose to make this recipe in the oven, be prepared
for a whole day of torturous temptation as the aroma fills
your house.
1 pork shoulder, 10-12 lbs.
3-4 TB. MITCHELL STREET STEAK SEASONING
1 Cup tomato sauce
1-2 TB. cider vinegar
1-2 TB. honey
1-2TB. WHOLE YELLOW or CRUSHED BROWN
MUSTARD SEED
Preheat oven to 225°. Rub pork with seasoning, place in a
large deep pan. Combine the rest of the ingredients and
pour over the pork, turning to coat thoroughly. Cover with
foil, place in the oven and cook for 10-12 hours at 225°. Let
it rest for 20-30 minutes after cooking, then pull apart with
two forks, if it hasn’t already fallen apart. Save some of the
juices (draining the fat off, which rises to the top) to add to
your pork once it’s all pulled and ready to serve. This helps
keep it nice and moist.
Note: Some newer ovens turn off after 12 hours, so be
aware that you will need to pull it at that point and serve or
refrigerate it.
Prep. time: 30 minutes
Cooking time: 10-12 hours
Serves: 12-16
Nutritional Information: Servings 12; Serving Size 1 cup (257g);
Calories 360; Calories from fat 150; Total fat 17g; Cholesterol 155mg;
Sodium 600mg; Carbohydrate 4g; Dietary Fiber <1g; Sugars 3g; Protein 46g.
Derel dressed in his Air Force Honor
Guard uniform along with his
Yorkiepoo pups, Loulou and Claire.
Derel Schrock
D
erel Schrock, a retired Air
Force colonel, recently gathered
his belongings and returned to
Edmond, Oklahoma, near his roots
in Enid, Oklahoma, where his love
for the military and outdoor cooking
developed as a young man.
“I remember learning to barbecue
with my uncles around a large brick
pit filled with mesquite logs. They
would throw on big sirloins, ribs and
brisket which smoked for hours as
they basted the meat. We would sit
around the pit, sipping whiskey while
I listened to their WWII stories. Good
times!
“I received my draft notice while in
grad school in 1962. Knowing I was
qualified to fly after ROTC training
in college, I signed up. This took me
all over the world for seven years,
including Vietnam.
“I remember a thrilling, late-night
solo flight during pilot training. I
climbed to 35,000 feet, tuned in
a local radio station and found
Rachmaninoff’s Piano Concerto No. 2
being played, a favorite at that time
in my life. I ‘loitered’ until it was
finished, assuring the control tower
that I had adequate fuel to safely
return and land. You can’t imagine
38
Penzeys spices | summer
Hot Spinach Salad
The pancetta in this salad from Derel really does
make a delicious difference.
2 9-oz. bags baby spinach (or you can use
bigger regular leaves and de-stem them
if you wish)
1⁄3-1⁄2 Cup olive oil
4 oz. pancetta, diced (you can substitute
thick-cut bacon or Canadian bacon but
neither has the same taste as pancetta)
3-4 garlic cloves, chopped
1Cup or so corn kernels (kernels from
2 ears of roasted corn)
3-4TB. white wine or rice wine vinegar,
to taste
1-2tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
1 tsp. TURKISH OREGANO (optional)
2-4 TB. crumbled feta cheese, to taste
4 Roma tomatoes, diced
what a magical experience that was,
to be alone way up high in the dark,
listening to the concerto. It was
quite thrilling for an impressionable
novice.”
Derel flew many memorable
missions in Vietnam, some more
dangerous than others. One
in particular earned him the
Distinguished Flying Cross, a
medal awarded for heroism and
extraordinary achievement while
volunteering for an aerial flight in
the face of danger. As they say, “Any
mission you can walk away from is a
Pour 1⁄3 cup of oil into a large skillet and place over
medium heat. If you are using fattier pancetta
or bacon it will take a bit longer to cook and get
nicely browned (roughly 7 minutes) than a leaner
pancetta or Canadian bacon (roughly 5 minutes).
Once the meat is browned, add the garlic, corn
kernels and vinegar and stir together. Cook for 1-2
minutes and reduce heat to low. Stir in the PEPPER
and OREGANO.
Add the spinach in batches and toss until it
begins to wilt, adding the remaining olive oil if
necessary. Keep the cooked spinach warm. Stir all
of the cooked batches of spinach together. Divide
among warmed salad bowls and garnish with feta
crumbles and diced tomatoes.
Prep. time: 10 minutes
Cooking time: 12-15 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup (289g);
Calories 330; Calories from fat 200; Total fat 22g; Cholesterol
20mg; Sodium 660mg; Carbohydrate 26g; Dietary Fiber 7g;
Sugars 2g; Protein 11g.
good one.”
“I remember this mission well,
above all because we survived and
delivered the goods to a Green Berets
‘A’ Team under siege near the Laotian
border. We were flying a C-7A (De
Havilland Caribou), designed for
short take-offs and landings. It could
take off and land on a dime and
survive almost anything.
“After returning from Vietnam, I
flew for the airlines while remaining
an Air Force reservist. During this
time I delivered returning POWs
from Vietnam, flew on critical air
next-of-kin. I always make an effort
to get acquainted with the family
beforehand. It is not uncommon
the deceased and I have something
in common and I find I may have
crossed paths with the veteran.
Loulou is my constant companion
and has been attending with me
since she was a pup. She loves
everyone and everyone loves her. It’s
a privilege and very important for
me to pay my respects, to honor my
fallen comrades, and to connect with
their families.”
–Lani Haag
Smoky Bacon-Biscuit Dressing
Derel in full kilt, Clan MacGregor on his
mother’s side, visits Edinburgh Castle in
Scotland.
evacuation missions and was an
instructor and check airman on C-9As,
finishing my career on the Air Staff in
the Pentagon.”
Today Derel is on a different
mission. “My cooking ‘road shows’
take me visiting friends and family
from Chicago to Texas to California
and everywhere in-between. Along
with my faithful dog, Loulou, we hit
the road with coolers of food and all
the equipment I need for one of my
production numbers. My stars are beef
rib roasts on the grill and tweakedup recipes for Beef Stroganoff and
Chicken Marsala, things I don’t do for
myself, living alone.
“I once organized a road show
40-year class reunion for my AF pilot
training classmates. After gathering
in Tucson, we spent two weeks on the
road, visiting popular sites throughout
the southwest and cooking along the
way. It was a lot of fun, especially for
me.
“I currently volunteer on an Air
Force Honor Guard at military
funerals, presenting the folded flag to
This is a great picnic side dish, especially with
fried chicken.
bake until the dressing is lightly browned, about 20
minutes more.
12 4-inch biscuits, cut into 11⁄2-inch cubes
(see one of our favorite biscuit recipes
below)
11⁄2 lbs. bacon, cut into 1-inch pieces
2 yellow onions, diced
5 celery stalks, diced
1 lb. white button mushrooms, sliced
1⁄2 Cup chopped fresh parsley
4 TB. chopped fresh sage (or 4 tsp.
RUBBED SAGE)
4 TB. chopped fresh thyme (or 4 tsp. THYME)
4 TB. chopped fresh tarragon (or 4 tsp.
FRENCH TARRAGON)
4 TB. fresh rosemary (or 4 tsp. CRACKED
ROSEMARY)
1-2 tsp. salt, to taste
1⁄2-1tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
4-5 Cups fresh chicken stock (or 4-5 Cups
warm water mixed with 21⁄2 tsp.
CHICKEN SOUP BASE)
Prep. time: 20 minutes plus biscuit making time
Cooking time: 50 minutes
Serves: 12-14
Position rack in lower third of oven; preheat to
350°. Spread the cubed biscuits out on a baking
sheet. Bake until lightly browned, 25-30 minutes.
Set aside. Increase oven temperature to 375°.
While the biscuit cubes are baking, in a deep frying
pan over medium-high heat, cook the bacon until
crisp, 7-9 minutes. Remove from the pan and
drain on paper toweling. Pour off all but 3 TB. of
drippings from the pan. Add the onions. Cook,
stirring, until onions are soft, about 10 minutes.
Add the celery, mushrooms and HERBS and cook
until the celery is soft, about 5 minutes. Transfer
the onion mixture to a large bowl. Add the bacon.
Season with salt and PEPPER. Add the biscuits and
stock; stir to combine. Start with 4 cups stirred in
stock, wait a few minutes, and add the remaining
cup if it doesn’t seem nice and moist.
Transfer the dressing to a large baking dish. Cover
with foil. Bake for 30 minutes. Remove the foil and
Homemade Biscuits
1
1⁄4 5
1⁄3 1
1
1⁄2 1
2-21⁄2 1⁄4
pkg. yeast
Cup warm water
Cups flour
Cup sugar
TB. baking powder
tsp. baking soda
tsp. salt
Cup vegetable shortening
Cups buttermilk
Cup melted butter (1⁄2 stick)
Mix the yeast with the warm (not hot) water and set
aside. Mix together the flour, sugar, baking powder,
baking soda and salt. Cut the shortening into small
squares and work into the dry ingredients with
a fork or pastry cutter. Mix in the dissolved yeast.
Add enough buttermilk to make a soft dough. Turn
out onto a lightly floured surface and knead briefly
into a circular shape. Cover with a clean cloth and
let rest for 20 minutes. Preheat oven to 400°. To
form biscuits, either pinch off pieces of dough and
roll into balls or roll out the dough to your desired
thickness and cut with a round cutter. Dip both
sides of the biscuits quickly in the melted butter
and place in a Dutch oven or baking pan. Crowd the
biscuits in the pan so they will rise up instead of out.
Bake at 400° until golden brown, about 20 minutes.
Prep. time: 30 minutes
Baking time: 20 minutes
Yield: about 32 biscuits
Nutritional Information: Servings 13; Serving Size 1 cup (230g);
Calories 380; Calories from fat 260; Total fat 29g; Cholesterol
35mg; Sodium 860mg; Carbohydrate 20g; Dietary Fiber 2g;
Sugars 4g; Protein 9g.
1-800-741-7787 | www.penzeys.com
39
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 $ 4.29
1⁄ 2 cup jar (net 1.3 oz.) #14056 $ 7.49
1 cup jar (net 2.5 oz.) #14085 $ 13.79
2 cup jar (net 5.0 oz.) #14027 $ 26.49
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 $ 2.59
1⁄ 2 cup jar (net 1.9 oz.) #45252 $ 4.09
4 oz. bag #45249 $ 2.35
8 oz. bag #45281 $ 3.45
1 lb. bag #45210 $ 5.20
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .8 oz.) #45436 $ 2.59
1⁄ 2 cup jar (net 1.8 oz.) #45452 $ 4.09
4 oz. bag #45449 $ 2.35
8 oz. bag #45481 $ 3.45
1 lb. bag #45410 $ 5.20
Crushed Brown Canadian Mustard Seeds
1⁄4 cup jar (net .9 oz.) #45531 $ 2.59
1⁄ 2 cup jar (net 1.9 oz.) #45557 $ 4.09
4 oz. bag #45544 $ 2.35
8 oz. bag #45586 $ 3.45
1 lb. bag #45515 $ 5.20
Mustard Seed
Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage
making. Brown mustard seed is smaller and hotter,
traditional for Asian and African cooking. In India, whole
brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many
vegetarian dishes. Try whole mustard seeds in barbecue
sauce and rubs, or marinades for grilling. The seeds become
very soft, giving great flavor and an attractive appearance.
Yellow Canadian Mustard Seed
1⁄4 cup jar (net 1.4 oz.) #55334 $ 2.89
1⁄ 2 cup jar (net 2.9 oz.) #55350 $ 4.59
4 oz. bag #55347 $ 2.25
8 oz. bag #55389 $ 3.19
1 lb. bag #55318 $ 5.20
Brown Canadian Mustard Seed
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.69
1⁄ 2 cup jar (net 2.5 oz.) #55550 $ 4.39
4 oz. bag #55547 $ 2.25
8 oz. bag #55589 $ 3.19
1 lb. bag #55518 $ 5.20
Northwoods Seasoning
One of our most popular seasonings. Up North
Wisconsin is a great place to fish, but it’s an even better
place to eat. Northwoods is a perfect seasoning for
family-style fried or baked chicken and fish. For baking,
sprinkle on 1-2 tsp. per pound—rub fish with a bit of
oil first. Try adding Northwoods to hearty soups and
stews. Hand-mixed from: coarse flake salt, paprika, black
pepper, thyme, rosemary, granulated garlic and ground
chipotle pepper.
1⁄4 cup jar (net 1.1 oz.) #22134 $ 3.95
1⁄ 2 cup jar (net 2.4 oz.) #22150 $ 6.95
4 oz. bag #22147 $ 6.65
8 oz. bag #22189 $ 12.19
1 lb. bag #22118 $ 22.90
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 $ 4.39
1⁄ 2 cup jar (net 2.5 oz.) #24059 $ 7.59
4 oz. bag #24046 $ 7.49
8 oz. bag #24088 $ 13.79
1 lb. bag #24017 $ 26.20
Nutmeg
Nutmeg is a wonderfully warm spice used in baking and
barbecuing. Both Grenadian and East Indian ground
nutmeg are easy to use and flavorful. Whole nutmegs
are fairly large (8-10 per ounce) and easy to use; 10
seconds of rubbing on the small-holed side of a grater
will give you 1⁄2 tsp. of freshly ground nutmeg. Grenadian
nutmeg is a bit stronger than East Indian nutmeg; use
about 2⁄3 of what your recipe calls for.
Fine Ground East Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #45636 $3.95
1⁄ 2 cup jar (net 2.2 oz.) #45652 $ 6.65
4 oz. bag #45649 $ 7.49
8 oz. bag #45681 $ 13.89
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 4.59
1⁄ 2 cup jar (net 2.4 oz.) #48558 $ 7.85
4 oz. bag #48545 $ 8.89
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 3.75 4 oz. bag #55642 $ 11.55
Penzeys spices | summer
Old World Seasoning is a popular, lower salt, allpurpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
1⁄4 cup jar (net 1.1 oz.) #22334 $ 3.75
1⁄ 2 cup jar (net 2.5 oz.) #22350 $ 6.35
4 oz. bag #22347 $ 5.35
8 oz. bag #22389 $ 9.65
1 lb. bag #22318 $17.90
Onion Powder
Onion powder adds lots of flavor, and is a convenient way
to slip onions past children. White onion has sweet raw
onion flavor, toasted onion has a French onion flavor.
To make Onion Salt: Mix 1 TB Onion Powder with
3 TB salt.
Californian White Onions, Granulated
1⁄4 cup jar (net 1.1 oz.) #47135 $ 3.09
1⁄ 2 cup jar (net 2.4 oz.) #47151 $ 5.09
4 oz. bag #47148 $ 3.55
8 oz. bag #47180 $ 5.89
1 lb. bag #47119 $ 10.60
Californian Toasted Onions, Granulated
1⁄4 cup jar (net 1.2 oz.) #47230 $ 3.09
1⁄ 2 cup jar (net 2.5 oz.) #47256 $ 5.15
4 oz. bag #47243 $ 3.55
8 oz. bag #47285 $ 5.89
1 lb. bag #47214 $ 10.60
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 .7 oz.) #46633 $ 2.89
1⁄ 2 cup jar (net 2.0 oz.) #46659 $ 4.59
4 oz. bag #46646 $ 3.45
8 oz. bag #46688 $ 5.35
1 lb. bag #46617 $ 9.50
Minced (1/8" bits) Californian Toasted Onions
1⁄4 cup jar (net .8 oz.) #46938 $ 2.69
1⁄ 2 cup jar (net 1.7 oz.) #46954 $ 4.49
4 oz. bag #46941 $ 3.45
8 oz. bag #46983 $ 5.35
1 lb. bag #46912 $ 9.50
Raspberry Enlightenment
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. Our Creative Cook has been working for a while
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. 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 jar (net 9.5 oz) #97185 $ 8.55
40
Old World Seasoning
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 jar (net .8 oz.) #47430 $ 3.45
1⁄ 2 cup jar (net 1.9 oz.) #47456 $ 5.79
1 cup jar (net 3.8 oz.) #47472 $ 10.39
2 cup jar (net 7.7 oz.) #47427 $ 19.59
Oregano
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 $ 2.15
1⁄2 cup jar (net .5 oz.) #31756 $ 3.75
1 oz. bag #31769 $ 2.99
4 oz. bag #31743 $ 6.75
8 oz. bag #31785 $ 11.89
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 2.09
1⁄2 cup jar (net .4 oz.) #31851 $ 3.55
1 oz. bag #31864 $ 2.89
4 oz. bag #31848 $ 6.75
8 oz. bag #31880 $ 12.29
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 $ 5.35
1⁄ 2 cup jar (net 3.5 oz.) #24154 $ 9.59
4 oz. bag #24141 $ 7.95
8 oz. bag #24183 $ 14.65
1 lb. bag #24112 $ 27.90
Paprika
Hungarian-Style 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-Style 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-Style Sweet Kulonleges Paprika
1⁄4 cup jar (net 1.0 oz.) #47535 $ 3.65
1⁄ 2 cup jar (net 2.4 oz.) #47551 $ 6.19
4 oz. bag #47548 $ 5.35
8 oz. bag #47580 $ 9.65
1 lb. bag #47519 $ 18.10
Hungarian-Style 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 $ 3.65
1⁄ 2 cup jar (net 2.5 oz.) #47656 $ 6.19
4 oz. bag #47643 $ 5.35
8 oz. bag #47685 $ 9.65
1 lb. bag #47614 $ 18.10
Californian-Style Sweet Paprika
Californian paprika is deep red, mild and sweet, nice for chicken
but browns with long cooking
1⁄4 cup jar (net .9 oz.) #47830 $ 3.55
1⁄ 2 cup jar (net 2.4 oz.) #47856 $ 5.99
4 oz. bag #47843 $ 5.09
8 oz. bag #47885 $ 8.89
1 lb. bag #47814 $ 16.50
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style 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 $ 3.75
1⁄ 2 cup jar (net 2.4 oz.) #48053 $ 6.45
4 oz. bag #48040 $ 5.79
8 oz. bag #48082 $ 10.29
1 lb. bag #48011 $ 19.20
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 $ 1.95
1⁄ 2 cup jar (net .2 oz.) #31956 $ 3.19
1 oz. bag #31969 $ 3.19
4 oz. bag #31943 $ 7.49
8 oz. bag #31985 $ 13.89
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 $ 2.69
1⁄ 2 cup jar (net .6 oz.) #14656 $ 4.19
1 oz. bag #14669 $ 3.55
4 oz. bag #14643 $ 8.15
8 oz. bag #14685 $ 15.19
Pickling Spice
A high-quality blend for all pickling and canning.
Hand-mixed 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 $ 2.99
1⁄ 2 cup jar (net 2.0 oz.) #14751 $ 4.95
4 oz. bag #14748 $ 3.85
Pizza Seasoning
Pizza Seasoning is one of our favorites, both for adding
spicy Italian flavor to bland frozen pizzas and for
boosting the flavor of low-fat dishes, such as making
Italian-style sausage with ground turkey. Pizza
Seasoning also gives an almost meaty flavor to plain
old tomato sauce, as the fennel seed makes it taste like
you’ve added Italian sausage without the fat. Mix 1 TB.
Pizza Seasoning in 1-2 cups tomato sauce, brush on
pizza crust or pita bread and sprinkle with cheese and
toppings as desired. For sausage, use 1 TB. per lb.
Hand-mixed from: salt, fennel seed, oregano, sugar, garlic,
black pepper, basil, onion, red pepper.
1⁄4 cup jar (net 1.2 oz.) #23236 $ 3.75
1⁄ 2 cup jar (net 2.5 oz.) #23252 $ 6.35
4 oz. bag #23249 $ 5.35
8 oz. bag #23281 $ 9.65
1 lb. bag #23210 $ 17.90
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 $ 2.35
1⁄ 2 cup jar (net .3 oz.) #14551 $ 3.75
1 oz. bag #14564 $ 4.39
1-800-741-7787 | www.penzeys.com
41
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
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 $ 3.09
1⁄2 cup jar (net 1.2 oz.) #15053 $ 5.25
4 oz. bag #15040 $ 7.49
8 oz. bag #15082 $ 13.79
1 lb. bag #15011 $ 26.30
1⁄4 cup jar (net 1.2 oz.) #57538 $ 2.99
1⁄ 2 cup jar (net 2.6 oz.) #57554 $ 4.95
4 oz. bag #57541 $ 3.19
8 oz. bag #57583 $ 5.25
1 lb. bag #57512 $ 9.10
Whole White Indian Poppy Seed
Pumpkin Pie Spice
1⁄4 cup jar (net .9 oz.) #57433 $ 3.19
1⁄ 2 cup jar (net 2.6 oz.) #57459 $ 5.25
4 oz. bag #57446 $ 4.29
8 oz. bag #57488 $ 7.49
1 lb. bag #57417 $ 13.80
Pork Chop Seasoning
Pork Chop Seasoning has a wonderful smoky flavor—it’s
the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For smoky
ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu
sandwich, slice tofu, sprinkle heavily with seasoning on
both sides, and cook until golden in a lightly oiled pan
over medium heat for a taste like bacon. Hand-mixed
from: salt, garlic, white pepper, onion, ginger and natural
hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 4.95
1⁄ 2 cup jar (net 3.3 oz.) #23357 $ 8.89
4 oz. bag #23344 $ 7.19
8 oz. bag #23386 $ 13.09
1 lb. bag #23315 $ 24.90
Poultry Seasoning
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
all-purpose 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 $ 3.85
1⁄ 2 cup jar (net 2.0 oz.) #15158 $ 6.65
4 oz. bag #15145 $ 7.49
8 oz. bag #15187 $ 13.79
1 lb. bag #15116 $ 26.30
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
New!
The size and shape of Christmas tree needles
1⁄4 cup jar (net .3 oz.) #33039 $ 2.09
1⁄ 2 cup jar (net .8 oz.) #33055 $3.85
1 oz. bag #33068 $ 2.15
4 oz. bag #33042 $ 4.49
8 oz. bag #33084 $ 8.09
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 2.49
1⁄ 2 cup jar (net 1.2 oz.) #33150 $ 4.19
1 oz. bag #33163 $ 2.35
4 oz. bag #33147 $ 5.09
8 oz. bag #33189 $ 8.89
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.69
1⁄ 2 cup jar (net 1.1 oz.) #33255 $ 4.29
4 oz. bag #33242 $ 5.09
8 oz. bag #33284 $ 8.89
1 lb. bag #33213 $ 16.50
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 $ 2.15
1⁄ 2 cup jar (net .5 oz.) #33350 $ 3.55
1 oz. bag #33363 $ 2.35
4 oz. bag #33347 $ 4.95
8 oz. bag #33389 $ 8.55
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1⁄4 cup jar (net .4 oz.) #33439 $ 2.35
1⁄ 2 cup jar (net .8 oz.) #33455 $ 4.29
1 oz. bag #33468 $ 3.45
4 oz. bag #33442 $ 7.49
8 oz. bag #33484 $ 13.89
Grey Sea Salt
From France
Back by popular demand. We discontinued this one for
a while, but it made people sad. We don’t want to make
people sad; we want them to be happy. Has an aroma
that some call nice and flowery. Use small amounts
towards the end of cooking for fish and seafood. Also
nice in fresh baked breads served with unsalted butter.
Coarse Grind
4 oz. bag #96641 $ 4.09
1 lb. bag #96612 $ 12.45
Fine Grind
4 oz. bag #96746 $ 4.49
1 lb. bag #96717 $ 13.80
Kosher-Style Flake Salt
If you only buy one salt this year make it this one. Kosher
Flake salt has a long history and a great taste. The special
shape of the flakes gives this salt the maximum of salt
flavor with the minimum of salt used.
1 lb. bag #96025 $ 2.15
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 $ 2.79
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.49
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.79
Ruth Ann’s Muskego Ave Chicken and Fish Seasoning
Sprinkle on chicken and fish, 1-2 tsp. per pound—pork chops too! Awesome
on broccoli, asparagus and green beans, plain salads, breakfast eggs and
potatoes. Hand-mixed from: salt, black pepper, garlic, lemon peel, onion.
1/4 cup jar (net 1.3 oz.) #24538 $ 3.65
1/2 cup jar (net 2.9 oz.) #24554 $ 6.19
4 oz. bag #24541 $ 5.35
8 oz. bag #24583 $ 9.65
1 lb. bag #24512 $ 17.90
42
Penzeys spices | summer
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: coarse
salt, garlic, black pepper, basil, oregano, rosemary, thyme
and marjoram.
1⁄4 cup jar (net 1.2 oz.) #27539 $ 3.75
1⁄2 cup jar (net 2.5 oz.) #27555 $ 6.35
4 oz. bag #27542 $ 5.35
8 oz. bag #27584 $ 9.65
1 lb. bag #27513 $ 17.90
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .3 oz.) #33639 $ 2.15
1⁄ 2 cup jar (net .8 oz.) #33655 $ 3.75
1 oz. bag #33668 $ 2.15
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.
Hand-mixed 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 $ 3.19
1⁄ 2 cup jar (net 4.2 oz.) #29254 $ 5.09
4 oz. bag #29241 $ 2.15
8 oz. bag #29283 $ 3.19
1 lb. bag #29212 $ 5.10
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
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 jar (net .4 oz.) #58056 $ 6.19
1 cup jar (net .7 oz.) #58085 $ 11.15
2 cup jar (net 1.4 oz.) #58027 $ 20.99
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 1.1 oz.) #57833 $ 2.69
1⁄ 2 cup jar (net 2.4 oz.) #57859 $ 4.29
4 oz. bag #57846 $ 2.99
8 oz. bag #57888 $ 4.95
1 lb. bag #57817 $ 8.50
1⁄4 cup jar (net 1.4 oz.) #23131 $ 5.29
1⁄ 2 cup jar (net 3.3 oz.) #23157 $ 9.45
1 cup jar (net 6.3 oz.) #23186 $ 17.65
Whole Indian Black Sesame Seeds
Traditional for boiling shrimp, lobster, crab and fish.
Hand-mixed 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 1.3 oz.) #57938 $ 3.09
1⁄ 2 cup jar (net 2.7 oz.) #57954 $ 5.15
4 oz. bag #57941 $ 3.19
8 oz. bag #57983 $ 5.35
1 lb. bag #57912 $ 9.50
Shrimp & Crab Boil Spices
1⁄ 4 cup jar (net .7 oz.) #15237 $ 3.35
1⁄ 2 cup jar (net 1.4 oz.) #15253 $ 5.59
4 oz. bag #15240 $ 7.49
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 pans of paella.
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
(99% red saffron threads)
Net 1⁄2 gram #57633 $ 14.39
Net 1 gram #57659 $ 27.59
Net per 1⁄4 oz. #57688 $ 138.55
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 beautiful pure red saffron threads. Spanish
Coupé Saffron is a truly excellent crop, especially
nice for the traditional Spanish dishes.
Coupé Quality Spanish Saffron
(99% red saffron threads)
Net 1⁄2 gram #57338 $ 10.29
Net 1 gram #57352 $ 19.25
Net per 1⁄4 oz. #57381 $ 98.89
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 Saffron.
Superior Quality Spanish Saffron
(90% red saffron threads, 10% yellow saffron styles)
Net 1⁄2 gram #57738 $ 9.09
Net 1 gram #57754 $ 16.89
Net per 1⁄4 oz. #57783 $ 79.59
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).
Prep. time: 2 min.
Cooking time: 25 min.
Serves: 4
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with ¹/2 cup
buttermilk and ¹/2 cup mayonnaise. For a lower calorie
version use low-fat mayonnaise, or up the proportion of
buttermilk, which will make the dressing thinner, but
equally tasty. Ranch dressing should be refrigerated, check
the freshness date on the buttermilk carton, and write it
on the dressing bottle. Hand-mixed from: salt, bell peppers,
garlic, onion, sugar, black pepper, parsley, thyme and basil.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 3.85
1⁄ 2 cup jar (net 2.5 oz.) #26053 $ 6.65
4 oz. bag #26040 $ 5.89
8 oz. bag #26082 $ 10.49
1 lb. bag #26011 $ 19.70
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in ¹/3 cup red wine vinegar and ¹/2 cup olive oil,
refrigerate. Hand-mixed from: sugar, brown mustard, salt,
garlic, black pepper, lemon, onion, French tarragon, white
pepper, chives, thyme and cracked rosemary.
1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 3.95
1⁄ 2 cup jar (net 2.6 oz.) #26158 $ 6.75
4 oz. bag #26145 $ 5.89
8 oz. bag #26187 $ 10.49
1 lb. bag #26116 $ 19.70
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream and ¹/2 cup mayonnaise. Thin with a few tablespoons of vinegar or water.
Reduced fat mayo or sour cream can be used, and yogurt
works well as a replacement for sour cream. Hand‑mixed
from: Tellicherry cracked black pepper, coarse salt, sugar,
garlic, thyme and parsley.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 3.85
1⁄ 2 cup jar (net 2.5 oz.) #26253 $ 6.65
4 oz. bag #26240 $ 5.89
8 oz. bag #26282 $ 10.49
1 lb. bag #26211 $ 19.70
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1⁄4
cup olive oil, 1⁄4 cup salad oil, 1⁄3 cup red wine vinegar
(or 1⁄4 cup balsamic vinegar and 2 TB. water), plus 1 tsp.
sugar if desired. Use to dress vegetable salads, chicken
and pasta salads, or a plain lettuce salad. For gyros, mix
1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Also great on grilled, baked
or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt, Turkish oregano, garlic, lemon, black
pepper, marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.65
1⁄2 cup jar (net 2.3 oz.) #21953 $ 6.35
4 oz. bag #21940 $ 5.89
8 oz. bag #21982 $ 10.49
1 lb. bag #21911 $ 19.70
44
Penzeys spices | summer
Green Goddess
Salt-free. An old-fashioned, classical style salad dressing,
somewhat like a mild, sweet, herb-filled creamy Italian,
heavy on the basil and dill. This base is not only nice for
green salads, it is great for fresh vegetable dip or as a light,
refreshing alternative to tartar sauce on baked or fried
fish. This base is very good without salt, but salt can be
added to taste (try ¹/2 tsp. per cup), or a squeeze of lemon
juice could be added in place of salt. To make one cup of
dressing, mix 1 rounded TB. GREEN GODDESS in 2 TB.
water, let stand 5 minutes. Whisk with 2⁄3 - 3⁄4 cup regular
or low-fat mayonnaise and 1 TB. vinegar. This dressing will
be thick (nice for dip), thin with 1-2 TB. water if desired.
Store in the refrigerator. Hand-mixed from: green onion,
sugar, basil, celery flakes, minced garlic and dill weed.
1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 3.19
1⁄ 2 cup jar (net 1.4 oz.) #16450 $ 5.25
4 oz. bag #16447 $ 6.65
8 oz. bag #16489 $ 12.19
1 lb. bag #16418 $ 23.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ²/3
cup vegetable oil and ¹/3 cup vinegar. To reduce the
calories, use ²/3 cup of a mild vinegar, such as rice
vinegar, and ¹/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream or yogurt and ¹/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix.
Hand-mixed from: sugar, salt, garlic, onion, red bell
pepper, oregano, basil, marjoram, rosemary, thyme.
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 4.09
1⁄ 2 cup jar (net 3.1 oz.) #26558 $ 7.19
4 oz. bag #26545 $ 5.35
8 oz. bag #26587 $ 9.65
1 lb. bag #26516 $ 17.90
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with ¹/2 cup
corn oil and 1⁄3 cup fresh lime juice (3 medium limes).
Whisk briskly and refrigerate. Perfect poured over
harvest tomatoes tossed with red onions and goat
cheese. Hand-mixed from: sugar, ancho chili pepper,
flake salt, garlic, onion, cumin, black pepper, cayenne,
cilantro, Mexican oregano, chives, bay leaf and chipotle
pepper.
1⁄ 4 cup jar (net 1.2 oz.) #26637 $ 3.75
1⁄ 2 cup jar (net 2.5 oz.) #26653 $ 6.35
4 oz. bag #26640 $ 5.35
8 oz. bag #26682 $ 9.65
1 lb. bag #26611 $ 17.90
“John Oakley” continued from page 27
battalion operations officer. “It was
quite a sudden change for our family,”
says Susan. “When he returned after
the year we gave him a Weber grill for
Father’s Day. We realized how time
together is very important and what
better way to enjoy it than time spent
in our backyard with good food.”
John was deployed a second time,
to Iraq, in 2009. “This time he was
committed to making a difference in
the lives of the children in Iraq,” says
Susan. “He put out a call for school
supplies, clothing and other items to
be sent for distribution among the
children. We went to work ourselves
to get items from school, work,
church and neighbors. The local
VFW covered the postage for sending
the boxes overseas. With generous
donations from other families in his
unit, John was able to distribute tons
of goods to the children. And John
did not seem as far away to the girls
and me now that we had a common
cause.
“Now we are enjoying being
together again as a family. The past
summer saw more grilling action. We
had pizzas and great fajitas. This year
Singapore Seasoning
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
1⁄4 cup jar (net 1.3 oz.) #15332 $ 4.29
1⁄ 2 cup jar (net 2.6 oz.) #15358 $ 7.49
4 oz. bag #15345 $ 7.19
8 oz. bag #15387 $ 13.09
1 lb. bag #15316 $ 24.90
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 $ 4.69
1⁄ 2 cup jar (net 2.7 oz.) #21153 $ 8.25
4 oz. bag #21140 $ 7.95
8 oz. bag #21182 $ 14.65 1 lb. bag #21111 $ 27.90
See spice Index on page 61
the plan is to roast tomatoes, onions
and peppers on the grill to make a
roasted salsa.
“The National Guard has a tradition
of being a hometown unit comprised
mostly of citizen-soldiers that live
locally,” says John. “That atmosphere
created a closeness that really became
the strength of the unit. Over the
years this has changed, but the
identity gained by belonging to a unit
and the esprit de corps the members
have based on the unit’s history and,
finally, the bond shared between
brothers and sisters in arms, especially
through combat, make it much
stronger than it was before.”
–Jim Smith
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 $ 4.59
4 oz. bag #58243 $ 10.95
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.89
4 oz. bag #58148 $ 6.45
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 3.75
1⁄ 2 cup jar (net 1.9 oz.) #48158 $ 6.45
4 oz. bag #48145 $ 7.29
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 $ 4.29
1⁄ 2 cup jar (net 2.5 oz.) #48253 $ 7.49
4 oz. bag #48240 $ 7.29
Grilled Fajitas
Fire up the grill and prepare a fiesta in a flash with
this recipe from the Oakleys.
2 lbs. beef skirt steak (flank or round steak
work as well)
2-3 bell peppers, any color, sliced into strips
1 large onion, peeled and sliced in thin
wedges
8-12 tortillas (fajita tortillas are larger than
taco tortillas)
Marinade:
1⁄2 Cup Italian Dressing (or mix 11⁄2 tsp.
ITALIAN VINEGAR & OIL DRESSING MIX
with 5 TB. olive oil and 3 TB. vinegar)
1⁄2 Cup apple cider vinegar
1⁄2 Cup soy sauce (we used low sodium)
1⁄3 Cup Worcestershire sauce
1⁄3 Cup brown sugar
2 TB. lime juice (juice of 1 lime)
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1⁄4 tsp. GRANULATED GARLIC POWDER
Combine the marinade ingredients and pour over
the skirt steaks. Cover and refrigerate for at least
2 hours — 6-8 hours or overnight is even better!
Remove steaks from marinade, discard marinade,
and place the steaks on the grill over mediumhot coals. Grill the steaks for 8 minutes, covered,
turning once. Remove the steaks from the grill
and let stand for 5 minutes. If you can fit the
veggies on at the same time, great, otherwise grill
the veggies for 6-8 minutes total while the steak
is resting. Wrap the tortillas in foil and place on
the grill to warm for a few minutes while slicing
the steak. Slice steak at an angle, across the grain,
in 1⁄4-inch slices. Serve with tortillas and veggies.
Prep. time: 15 minutes plus marinating time.
Cooking time: 8-16 minutes
Yield: 11 fajitas
Nutritional Information: Servings 11; Serving Size 1 fajita
(172g); Calories 270; Calories from fat 100; Total fat 11g;
Cholesterol 55mg; Sodium 360mg; Carbohydrate 19g;
Dietary Fiber 1g; Sugars 2g; Protein 24g.
1-800-741-7787 | www.penzeys.com
45
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 $ 10.19
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 $ 10.19
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 $ 10.19
Pork Soup Base and Seasoning
For rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
(net 8.0 oz.) #90881 $ 10.19
46
Penzeys spices | summer
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 $ 10.19
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
2-3 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 $ 10.19
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.
(net 8.0 oz.) #90481 $ 10.19
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
Sunny Paris Seasoning
One of our most popular salt-free seasonings. Great for
Cornish hens, chicken, vegetables, rice, eggs and veal.
Simply sprinkle over salads, potatoes, or rice, or mix 1
TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn, dill
weed, basil, tarragon, chervil, bay leaf.
1⁄ 4 cup jar (net .2 oz.) #15437 $ 5.25
1⁄ 2 cup jar (net .6 oz.) #15453 $ 9.45
1 cup jar (net 1.3 oz.) #15482 $ 17.65
2 cup jar (net 2.6 oz.) #15424 $ 34.09
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 $ 4.19
1⁄ 2 cup jar (net 2.4 oz.) #15558 $ 7.29
4 oz. bag #15545 $ 7.19
8 oz. bag #15587 $ 13.09
1 lb. bag #15516 $ 24.90
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 $ 2.15
1⁄ 2 cup jar (net .3 oz.) #33750 $ 3.85
1 oz. bag #33763 $ 5.15
4 oz. bag #33747 $ 11.79
8 oz. bag #33789 $ 22.99
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 $ 2.49
1⁄2 cup jar (net .8 oz.) #34052 $ 4.49
1 oz. bag #34065 $ 3.45
4 oz. bag #34049 $ 7.49
8 oz. bag #34081 $ 13.89
Trinidad-Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on ¹/2-1
tsp. per pound, grill or broil. Great for boneless/skinless
chicken breasts, season and freeze, two in a package,
they'll be ready when you are. Hand-mixed from: salt,
lemon peel, garlic, clove, ginger.
1⁄4 cup jar (net 1.3 oz.) #23636 $ 4.39
1⁄ 2 cup jar (net 3.2 oz.) #23652 $ 7.69
1 cup (net 6.0 oz.) #23678 $ 14.35
2 cup (net 12.0 oz.) #23623 $ 27.50
Tsardust Memories (Russian-Style Seasoning)
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 3.75
1⁄ 2 cup jar (net 2.8 oz.) #28552 $ 6.35
4 oz. bag #28549 $ 4.85
8 oz. bag #28581 $ 8.45
1 lb. bag #28510 $ 15.60
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, garlic, cumin, Tellicherry
black pepper, Turkish oregano, sweet paprika, sumac,
cayenne red pepper, and cilantro.
1⁄4 cup jar (net 1.1 oz.) #23836 $ 3.95
1⁄ 2 cup jar (net 2.2 oz.) #23852 $ 6.85
4 oz. bag #23849 $ 7.19
8 oz. bag #23881 $ 13.09
1 lb. bag #23810 $ 24.90
Turmeric
What makes mustard yellow? Turmeric. From India.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 2.89
1⁄ 2 cup jar (net 1.9 oz.) #48358 $ 4.69
4 oz. bag #48345 $ 4.29
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!
Hand-mixed from: basil, oregano, red bell pepper, garlic,
thyme, fennel, black pepper, anise.
To make oil & vinegar salad dressing: Cover 1 TB.
Tuscan Sunset Seasoning with 1 TB. water, let stand a
few minutes. Add ¹/3 cup olive oil and ¹/4 cup balsamic
vinegar, stir. Add 1-2 tsp. prepared Dijon-style mustard,
if desired—it helps vinegar and oil dressings stay
together.
To make creamy salad dressing: Mix 1 tsp. Tuscan
Sunset Seasoning, ¹/4 cup mayonnaise, and ¹/4 cup
buttermilk, divide between 2 salads.
1⁄ 4 cup jar (net .5 oz.) #16539 $ 3.35
1⁄ 2 cup jar (net 1.0 oz.) #16555 $ 5.69
4 oz. bag #16542 $ 10.69
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 $ 3.35
1⁄ 2 cup jar (net 3.1 oz.) #28657 $ 5.59
4 oz. bag #28644 $ 3.45
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 $ 2.89
1⁄ 2 cup jar (net 1.8 oz) #48653 $ 4.59
4 oz. bag #48640 $ 8.25
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 3.65
1⁄ 2 cup jar (net 1.7 oz.) #23757 $ 6.09
4 oz. bag #23744 $ 7.49
Taco
Seasonings
Taco Seasoning
Very similar to seasoning packets sold in grocery stores,
but much more flavorful and less expensive. Familystyle, not hot. Mix 4 TB. with 6 oz. water, add to 1 lb.
browned, drained ground beef or cooked chicken or
beans. Simmer 10 min. until thick. Taco Seasoning is also
great for dip—mix 2 TB. in 2 TB. water, then blend with ½
cup sour cream and ¹/2 cup cream cheese. Hand-mixed
from: paprika, salt, onions, lactose, dextrose, corn flour,
(corn, lime) tomato powder, cumin, garlic, oregano, black
pepper, cocoa powder, allspice.
1⁄4 cup jar (net 1.4 oz.) #23531 $ 3.85
1⁄ 2 cup jar (net 2.9 oz.) #23557 $ 6.55
4 oz. bag #23544 $ 4.95
8 oz. bag #23586 $ 8.79
1 lb. bag #23515 $ 16.30
Bold Taco Seasoning
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. Hand-mixed from: kosher
salt, onion, Spanish-style 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.
1⁄4 cup jar (net 1.2 oz.) #24338 $ 3.75
1⁄ 2 cup jar (net 2.7 oz.) #24354 $ 6.45
4 oz. bag #24341 $ 5.35
8 oz. bag #24383 $ 9.65
1 lb. bag #24312 $ 17.90
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, Spanishstyle paprika, cumin, cilantro, Tellicherry black pepper,
Mexican oregano, jalapeno powder.
1⁄4 cup jar (net 1.1 oz.) #24233 $ 3.65
1⁄ 2 cup jar (net 2.1 oz.) #24259 $ 6.09
4 oz. bag #24246 $ 6.19
8 oz. bag #24288 $ 11.35
1 lb. bag #24217 $ 21.30
Rojo Taco Seasoning
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 8-12
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.
1 cup jar (net 8.4 oz) #97280 $ 6.85
1-800-741-7787 | www.penzeys.com
47
Dave credits fiancée Alyce (left)
and her family for introducing him
to Penzeys. After serving as a pilot
in the Air Force for 23 years, Dave
retired (right) and opened a new
life chapter that centers on cooking. “My philosophy is ingredient
heavy to achieve big bold flavors
so we can take a leap out of the
flavor tree and hit all the branches
on the way down!”
Dave Leard
so that others would be safe. “I was
particularly honored to participate
in humanitarian efforts following
hurricanes Katrina, Wilma, Gustav
t was an honor and privilege to
and Ike, where our efforts saved
serve in the United States military,”
thousands of American lives in our
says Dave Leard, a retired Air Force
own backyard. While I was not in the
officer who recently launched a
path of these storms, it sure felt like
second career as an apprentice chef
I was.”
in Gulfport, Mississippi.
Katrina, in particular, made an
“My father served in the Army
indelible mark on Dave. “Because I
in World War II and Korea, and I
was stationed at Tyndall AFB, only
know he felt the same. He and my
five hours away, I drove to New
former brother-in-law, Bruce, were
Orleans following the
the greatest
storm. This was the
influences in my
first time I was able
decision to join
In true military fashion, to see the devastation
the Air Force.
the first priority was to
and destruction up
My dad, for
close. I started seeing
obvious reasons, defend the heartland.
the damage while
and Bruce, who
passing through
also joined and
Slidell, Louisiana, on Interstate 10.
became a fighter pilot.”
By the time Dave retired as a Major It was amazing and somber. The
lasting memory was seeing boats
in 2009 he had served 23 years and
scattered everywhere, in the highway
seen the world many times over
median, against the fences along the
from 35,000 feet above sea level.
interstate. The road conditions were
His deployments included combat
horrible.
missions for Desert Shield/Storm,
“My inspection team stayed at a
Bosnia and Iraqi Freedom, and he
hotel in downtown New Orleans that
was also a detachment commander
for counter-narcotics deployments to was in pretty good shape. But, for the
most part, downtown was destroyed.
the Caribbean and South America.
I was shocked to see the high water
But not all of the action came in
lines on the buildings, and amazed
the cockpit of a surveillance aircraft.
to hear stories from the alert folks
Dave often volunteered to be on
at the 159th Fighter Wing. Some of
the ground, directly in harm’s way,
I
“
48
Penzeys spices | summer
”
them rode it out and some didn’t,
but most lost everything. In true
military fashion, the first priority was
to defend the heartland.”
“It’s ironic that I live here now on
the Gulf Coast where that threat is a
reality every storm season. I drive to
work every day and still see only the
foundations of homes and businesses
that were completely destroyed. I can
only imagine how I would feel if that
were my home or business.”
Cooking is a cornerstone of
Dave’s family. “My mom, dad and
older sister Patricia were the major
influences on me in the kitchen.
They all cooked and they were and
still are all amazing. My mom is from
Germany and she taught me how
to prepare many German dishes
including roulade, schnitzel and
spaetzel. Dad taught me short ribs
and cabbage, jambalaya and stuffed
flounder. Patty taught me crown
roast and Scottish eggs. They showed
me some of the basics and I’ve gone
crazy with it.”
–Jim Smith
Lasagna de Familia
While lasagna is usually not a summer dish, this
recipe from Dave was so good we simply had to
include it.
mixture to a food processor or blender and pulse
briefly to even out the texture of the meat. Set
aside.
1 TB. olive oil
1 large yellow onion, chopped
3 TB. minced fresh garlic
11⁄2 lbs. lean ground beef (Dave uses ground
sirloin)
1⁄2 lb. sweet Italian sausage, casings removed
1⁄2 lb. hot Italian sausage, casings removed
1 TB. ITALIAN HERB MIX, TUSCAN SUNSET
or PASTA SPRINKLE
2 TB. fresh basil, chopped
1 9-oz. bag baby spinach
1 Cup grated Parmesan cheese (Dave
uses Parmigiano-Reggiano)
1 lb. ricotta cheese
8 oz. mascarpone cheese
1⁄2 lb. sliced pepperoni (Dave prefers Molinari)
3 24-oz. jars pizza sauce (or 72 oz. of tomato
sauce plus 4 TB. PIZZA SEASONING)
1 lb. shredded Italian blend cheese
1 16-oz. box lasagna noodles
Add the Parmesan, ricotta and mascarpone
cheeses to the (cleaned) food processor or blender
and process until smooth and well-mixed.
In a large skillet over medium-high heat, heat the
olive oil. When hot, add the onions and sauté until
tender. Add the garlic and sauté until fragrant,
about 1 minute. Add the ground beef, sweet Italian
sausage, and hot Italian sausage and brown the
meat well. Add the Italian seasoning and fresh basil
and sauté until the basil is fragrant, about 1 minute.
Add the baby spinach and stir to incorporate about
1 minute. The spinach will wilt quickly from the
heat of the meat. Don’t overcook. Add the meat
See spice Index on page 61
Cook the lasagna noodles per package instructions
until al dente. Strain in a colander, and rinse well
with cold water to stop the cooking process. Toss
with a bit of olive oil and spread out to prevent
sticking.
“Cooking requires no holiday,” says Dave,
which may explain why he spends so
much time in the kitchen.
Preheat the oven to 350°. Spray a really large
casserole dish with non-stick spray (an extra-deep
9x13 pan would work).
2.Add another layer of noodles.
1
13.Spread the remaining meat mixture on top of
the noodles.
14.Sprinkle some of the shredded Italian blend
cheese over the meat mixture.
15.Spread an even layer of sauce over the cheese.
16.Add another layer of noodles.
17.Spread an even layer of sauce over the noodles.
18.Top generously with shredded Italian blend
cheese.
Layer the casserole dish with noodles. We used 4
noodles per layer. This list looks daunting but it is
simple to follow!
1.Spread 1⁄2 of the cheese mixture over the
noodles.
2.Layer 1⁄2 of the pepperoni on top of the cheese
mixture.
3.Spread an even layer of sauce on top of the
pepperoni.
4.Add another layer of noodles.
5.Spread 1⁄2 of the meat mixture on top of the
noodles.
6.Sprinkle some of the shredded Italian blend
cheese over the meat mixture.
7.Spread an even layer of sauce over the cheese.
8.Add another layer of noodles.
9.Spread the remaining cheese mixture on top of
the noodles.
10.Layer the remaining pepperoni on top of the
Parmesan, ricotta, mascarpone mixture.
11.Spread an even layer of sauce on top of the
pepperoni.
Bake at 350° until the cheese on top is well
browned and the sides are bubbling, 40-60
minutes.
Prep. time: 1 hour
Cooking time: 30-60 hour
Serves: 18
Nutritional Information: Servings 18; Serving Size 1 slice (308g);
Calories 450; Calories from fat 190; Total fat 21g; Cholesterol
75mg; Sodium 1020mg; Carbohydrate 35g; Dietary Fiber 3g;
Sugars 7g; Protein 30g.
1-800-741-7787 | www.penzeys.com
49
Madagascar Vanilla Beans
Regarded as the world's best, Madagascar beans set
the standard for prime vanilla flavor.
3 beans #58430 $ 8.79
15 beans #58456 $ 34.65
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 $ 8.79
15 beans #58656 $ 34.65
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.
50 Penzeys spices | summer
50 Penzeys spices | summer
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and
candy-making, and is particularly nice where the flavor
of the vanilla bean should shine through, such as in
ice-cream. Vanilla sugar is also the perfect sprinkle for
coffee and hot chocolate. Madagascar and Mexican
Vanilla Beans chopped, mixed and aged with white sugar.
1⁄2 cup jar (net 3.4 oz.) #92351 $ 7.49
1 cup jar (net 6.8 oz.) #92380 $ 13.79
2 cup jar (net 13.6 oz.) #92322 $ 26.55
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92135 $ 7.29
4 fluid ounce bottle #92151 $ 13.29
8 fluid ounce bottle #92180 $ 22.89
16 fluid ounce bottle #92119 $ 38.55
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.
2 fluid ounce bottle #92230 $ 10.29
4 fluid ounce bottle #92256 $ 19.25
8 fluid ounce bottle #92285 $ 33.39
16 fluid ounce bottle #92214 $ 56.69
Dave and Kerri get ready to cut a rug at a
formal ball.
Dave & Kerri
Godfrey
K erri Godfrey’s heart sank when
she learned that a Coast Guard
helicopter had crashed into Mobile
Bay, Alabama. “My Facebook wall lit
up with news about it,” says Kerri. “We
all held our breath for more news as
they searched for the crew. One of
the members on the helicopter was a
sponsor cadet of a very good friend.
That’s just a few steps away from it
being the actual child of a friend.”
Four men who died in the crash
were memorialized at a service where
words to the song “American Anthem”
rang out:
Let me know in my heart when my days
are through, America, America, I gave my
best to you.
The Coast Guard doesn’t always
get the attention of other military
branches—sometimes it takes a
tragedy like the helicopter crash—
but these men and women put their
lives on the line just like other service
members. And Coast Guard families,
or “Coasties,” are a close-knit group.
“In the past 20 years my husband
Dave has been stationed in eight
places,” says Kerri. “I joined him a bit
after his career got off the ground.
I have had, in the past 13 years, 7
almond, lemon and orange extracts on page 19
“We are loving Alaska!” says Kerri of the Godfreys’
newest adventure in Juneau.
addresses in 6 states. We will be here
in Alaska for a total of 3 years. I don’t
worry too much about where we are
going next, because there will be a
Coastie family or two waiting to greet
us, and help us get sorted out. And we
will reciprocate by having them over
for dinner.
“The Coast Guard motto semper
paratus means ‘always ready.’ I think
it applies to the families, too. One
friend had to leave Alaska for the
funeral of her grandfather. I am on
call this weekend if her husband
needs anything while taking care of
the kids. We have no family nearby to
lean on—we are family to each other.
“We tend to cook a lot for our
friends (any locals who are willing to
befriend folks that won’t be around
more than a few years) and any
Coasties we can rope in. We believe in
the concept of the Coast Guard family
where, since family is not around,
we are willing to help each other out
when we can.
“When we were stationed in
Connecticut for 5 years we had a
slew of cadets at our house on the
weekends. Cadets are college students
who are not allowed off campus until
the weekends—and no car allowed
until their senior year—and they just
need a couch to crash on and some
good food to devour. I would go
grocery shopping on Tuesdays for our
Incredible Vegan Chocolate Cake
Originally called “Wacky Cake” due to the lack of
eggs, we renamed it for our vegan friends. Kerri
explains, “This one was my mom’s—it was one of
the few that she took with her when she left the
orphanage.”
3
2
2
2
6
2⁄3 2
2
2
Cups flour
Cups sugar
tsp. salt
tsp. baking soda
TB. COCOA POWDER (the Godfreys use
DUTCH COCOA)
Cup vegetable oil (the Godfreys use
canola)
TB. vinegar
tsp. PURE VANILLA EXTRACT (the Godfreys
use DOUBLE STRENGTH)
Cups water
Preheat oven to 350°. Grease and flour a 9x13 pan.
In a mixing bowl, sift together the flour, sugar,
salt, baking soda and COCOA. In a second bowl,
combine the oil, vinegar, VANILLA and water.
Gradually add the dry ingredients to the wet and
mix well. Pour into the pan and bake at 350° until
house, and then I would go grocery
shopping on Fridays to feed all the
cadets that came through our home.
We had a parade of them, and they
can eat you out of house and home!
“One year there were about 9
of our cadets graduating. I wasn’t
sure what to get them, so I ended
up putting together a binder with
dividers and typing up some of our
recipes for them.
the cake is firm in the center and begins to pull
away from pan, about 35-40 minutes.
Icing:
4
4
6
2
TB. oil
TB. water
TB. sifted COCOA POWDER
Cups sifted powdered sugar
Using a double boiler or a metal bowl placed
over a pot of boiling water, heat the water and
oil to boiling (it will not come to a rolling boil,
but bubbles will appear). You may also use a
heavy-bottomed, medium saucepan, in which the
mixture will come to a rolling boil. Remove from
heat. Blend in the COCOA and sugar. Beat until
smooth. Pour over the cake, spreading the icing to
the edges, and let it cool. The frosting may stick to
the knife when cutting the cake, so dip the knife in
warm water and wipe clean after each cut.
Prep. time: 25 minutes
Baking time: 35-40 minutes
Serves: 15-24
Nutritional Information: Servings 15; Serving Size 1 piece (122g);
Calories 380; Calories from fat 130; Total fat 15g; Cholesterol 0mg;
Sodium 470mg; Carbohydrate 62g; Dietary Fiber 2g; Sugars 42g;
“Dave was an awesome cook by
the time we met. He makes great
lasagna—even makes his own
noodles. He also enjoys making Thai
food and stir fry rices. He has a very
authentic spanakopita recipe, too.
He sometimes will make fudge and
candies at Christmas also. He was
a very fussy eater growing up. Go
figure that he would be so diverse
now!”
–Jim Smith
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
51
Joe and Monica tell us, “The best thing you can
do for any veteran is to simply say, thank you
for your service, smile and shake their hand. It
means so much to hear this simple phrase.”
I
Joe making a birthday wish with his daughters
and granddaughters gathered ‘round. L-R Lara
holding Knox, Anja, Joe, Valeska and Eliece
holding her daughter Madelyn.
Monica & Joe Soebbing
have had a connection to the
military and veterans all my life,”
says Monica Soebbing of Hampshire,
Illinois. “It makes me proud to know
I have somehow helped each of them
while they have served all of us. I
think it has been a good way to live
my life.
“My grandfathers both served
during WWI because it was the thing
to do. My Dad joined just after WWII,
because he wanted to do something
more with his life. He was stationed
in Japan and was among the first
troops in Korea.
“My husband Joe and I married
after he enlisted in the Army at
the end of the Vietnam conflict.
He was stationed in Washington,
D.C., and upon completing Officer
Candidate School in Georgia became
a Lieutenant.
“We moved to Fort Knox in
Kentucky where both our daughters
were born. As a Training Officer,
Joe’s mission was to train the new
recruits to drive and operate tanks.
They were on 16-week cycles working
16-20 hours per day, 7 days per week.
I would fix his dinner at 10 at night;
he’d eat, sleep and be gone again at
4:00 a.m. He claims he survived on
52
Penzeys spices | summer
Eliece celebrating her homecoming with nieces
Anja and Valeska and her daughter Madelyn.
So great to be home!
Army coffee and cigarettes in those
days.
“Being an Army wife was
challenging yet rewarding. The
friends we made became our
extended family; we were each
other’s support system. It makes me
smile to remember those days. They
were good times with a lot of good
friends.
“The training and travel offered by
the Army Reserves appealed to our
younger daughter, Eliece. So far, she
has been to Panama, all over the US
and Afghanistan.
“I never dreamed I would send
a daughter off to war. It is the
unknown and not being able to
protect your child that scares you.
The joy of hugging her and holding
her in my arms upon her return
is comparable to holding her as a
newborn baby.
“Eliece serves with a Forward
Surgical Team of about 15 members.
They are the first line of medical
care our troops receive before being
sent on to Germany and then home.
“When Eliece was in Afghanistan,
I sent her a ‘goodie box’ every week
to brighten her day. She claims the
cookies didn’t last long enough for
her to take them to her tent.
“‘Just cook, Mom!’ was her
response when she arrived home and
I asked what she wanted to eat. It is a
joy to cook for those I love. It creates
good memories of times shared, and
isn’t that the best part of living?
“Lara, our oldest daughter,
married Derek, who has served seven
years in the Army. Their family is
involved in Civil War reenactments,
Naughty Bars
Monica explains, “Back in the mid ‘70s when my
husband and I were stationed at Ft. Knox, KY, we
visited Pleasant Hill for the first time and fell in love
with Shaker cooking. They served a brown sugar bar
cookie, which our family renamed ‘Naughty Bars’
because they tasted so naughty. Over the years I have
tweaked the recipe and this is what friends always ask
us to bring to a cookout. In fact, I made a batch this
morning to take to friends this evening!”
2
2
2
1
⁄4 1
2
2
sticks butter (1 Cup)
Cups firmly packed brown sugar
tsp. baking powder
tsp. salt
tsp. PURE VANILLA EXTRACT
Cups all-purpose flour
large eggs
Preheat oven to 350°. Grease a 9x13-inch pan with
butter and set aside. In a large microwave-safe
glass bowl, melt the butter on high for 30 seconds
(or until butter is almost completely melted),
covering the bowl with a paper towel. Using a
believing these stories need to be
told and the history remembered.
“Our veterans are proud to serve.
It is the sense of doing something
for the greater good; the need to
defend and protect our freedoms.
As families we have a great sense of
pride in our loved ones. They are
our personal heroes.
“At home we’ve learned we are
all connected. The people on the
other side of the world are just like
us, they have families, jobs, joys and
sorrows. We’re all caring people and
ultimately, we ARE all the same.”
–Lani Haag
Mexican Corn Salad
Monica writes, “Our favorite side dish during the summer is Mexican Corn Salad. It is easy and quick and the grand kids even enjoy helping to put it together. Plus, it is easy
to double for a crowd. We made it last night when we grilled out and even ate out on the patio. Who knew you could do THAT in northern Illinois in the middle of March!”
4
1⁄2 2
1⁄2 1⁄2 11⁄2 1⁄4 1⁄4-1⁄2 Cups (2-16 oz. can) whole kernel corn, rinsed and drained (or kernels
from 8-12 ears cooked corn on the cob)
Cup chopped white onion (Monica prefers sweet onions, like Vidalia)
TB. RED or GREEN BELL PEPPER FLAKES
Cup (about 28) sliced or quartered pimiento-stuffed green olives
Cup mayonnaise (regular works best for this recipe)
tsp. REGULAR CHILI POWDER (add more or use a hotter blend for
more kick)
tsp. salt
tsp. PENZEYS FRESHLY GROUND PEPPER
In a medium bowl, combine all of the vegetables and then add the mayonnaise
and seasonings. Mix well. Cover and chill for at least an hour or two before
serving.
Prep. time: 10 minutes (more if cooking and cutting kernels from corn on the
cob but worth it!)
Chilling time: 1-2 hours
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 cup (207g); Calories 280; Calories from fat 160;
Total fat 18g; Cholesterol 5mg; Sodium 580mg; Carbohydrate 28g; Dietary Fiber 3g; Sugars 7g; Protein
4g.
wooden spoon or sturdy spatula, mix in the brown
sugar and stir until completely mixed. Add the
baking powder, salt and VANILLA and mix well.
Gradually add the flour and mix well—the batter
will be stiff. Whisk the eggs well in a small bowl,
and then add to the batter, mixing well one last
time.
Spread the batter in the prepared pan (a spatula
works well for this) and bake until golden around
the edges and the center is still soft, about 30
minutes. DO NOT OVER BAKE! Let cool completely
before cutting into small squares. They go together
quickly and there are NEVER any left over!
Prep. time: 10 minutes
Baking time: 30 minutes
Serves: 15
Nutritional Information: Servings 15; Serving Size 1 bar (63g);
Calories 270; Calories from fat 110; Total fat 12g; Cholesterol
55mg; Sodium 180mg; Carbohydrate 38g; Dietary Fiber 0g;
Sugars 26g; Protein 2g.
See spice 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: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $36.39
Baking Mini Gift Box
Share the very best with all the bakers who have
over the years made your life a little bit sweeter. The
Baking Mini also is the gift of confidence that
everything you bake will come out tasting its best.
BOX CONTAINS: ¼ cup jar each of our Powdered China
Ginger, East Indian Ground Nutmeg, Ground China Cinnamon and our Ceylon Cinnamon. Also includes cards
with handy tips for each spice.
#82437 $14.95
Cheese Seasonings Gift Box
Rich with cheese, spices, poppy and sesame seeds.
Delicious mixed with yogurt or mayo for dressing
salads and pasta, or as a dip. Also good sprinkled
on chicken or fish, steamed vegetables, eggs,
baked potatoes or popcorn.
BOX CONTAINS: Salad Elegant, Rocky Mountain Seasoning, Garden Salad, Sicilian Salad
#85746 $31.99
Cocoa Lover’s Gift Box
This gift contains all the spices needed to make
delicious, homemade cocoa. Also perfect for coffee
lovers.
Original Mini Gift Box
BOX CONTAINS: ¼ cup jar each of our Cajun
Seasoning, BBQ 3000, Galena Street Rub and
our 4/S Special Seasoned Salt. Also includes cards with
handy tips for each spice.
#82424 $14.95
BOX CONTAINS: ¼ cup jar each of our Penzeys
Cinnamon, Penzeys Freshly Ground Pepper,
Penzeys Garlic Powder and our salt-free Mural of Flavor
Seasoning. Also includes cards with handy tips for each
spice.
#82419 $14.95
Our best selling gift box now in an easy to give size.
Makes great taste simple. From the lifetime griller
to the first time cook this mini is the perfect way to
give the gift of delicious flavor.
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.
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $59.95
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.
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 $35.29
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
International Salt Free 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 Vanilla Extract,
Almond Extract, Orange Extract, Lemon Extract
#81843 $46.99
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 seasonings for
summertime grilling to winter broiling.
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
Penzeys
#86743spices
$28.85 | summer
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
Hot Chocolate Gift Set
Ethnic Milwaukee Gift Box
Extracts Gift Box
Pepper Lover’s Gift Box
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $49.25
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $42.75
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $31.99
Penzeys original Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible and
reasonable. These four universally-appealing spices
instantly bring deliciousness.
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $19.25
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $17.15
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
54
Grill and Broil Mini 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 $26.75
Kind Heart Gift Box
Spread kindness. Show someone you care with this
gift of four versatile seasonings that are all free of
salt yet full of flavor.
BOX CONTAINS: 33rd & Galena, Arizona Dreaming,
Mural of Flavor, and Penzeys Forward!
#82440 $13.89
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 $30.99
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess and Creamy Peppercorn
#85641 $26.69
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 $25.65
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
gift-opening.
BOX CONTAINS: Cajun Seasoning, English Prime
Rib Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning and wedding charms
#86543 $31.99
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 $42.75
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, 1½ oz. of cinnamon sticks,
½ oz. of whole Grenada nutmegs and ½ 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 $4.25
Grill & Broil gift Box
#86743 $28.85
G if t B o xes | 4 JAR
GRILL & BROIL mini gift box
#82424 $14.95
Salad Lover’s gift box
#85641 $26.69
KIND HEART Gift Box
Spread kindness. Recognize the
good in someone with this gift of
four versatile seasonings that are
all free of salt yet full of flavor.
#82440 $13.89
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
55
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 Five Spice, Italian Herb Seasoning
#85483 $55.65
12 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder,
Chinese Five Spice, Italian Herb Seasoning, Bicentennial
Rub, Bouquet Garni, Arrowroot Starch, Cayenne Pepper
#86022 $77.99
Baker’s Assortment Gift Box
G if t B o xes | 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 $66.29
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 Five Spice,
Singapore Seasoning, Indonesian Saté
#82282 $52.45
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 $34.79
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 $71.29
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $52.39
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 $55.59
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 $53.45
Box CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena Street Rib Rub
#85388 $53.45
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 $57.75 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 $52.39
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most praise.
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 $85.55
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 $50.25
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 $60.95
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, Cilantro, Ground
Chipotle Pepper, Adobo Seasoning, Ceylon Cinnamon
#81685 $48.15
Teacher’s Gift Box
Let the teachers in your life know how much
you appreciate them. At Penzeys we believe
that education is the future of everything, and
so we put together this gift box as a way of showing
our admiration and gratitude for everything
teachers do.
Box CONTAINS: 1/4 Cup jar of Penzeys Cinnamon, 1/2
Cup jar of Penzeys Forward! Salt Free Seasoning, a Teachers Care bumper sticker, a Teach! pin, and a 24-page
booklet of stories and recipes.
#83018 $17.99
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, 1½ oz. of cinnamon sticks,
½ oz. of whole Grenada nutmegs and ½ 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 $5.09
steak seasonings Gift box
#86680 $60.95
spicy wedding
Gift box
#86880 $52.39
G if t B o xes | 8 JAR
SALT FREE GRILL & BROIL Gift box
#86988 $57.75
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
57
Crates
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great
taste. A gift for the family that's just starting out,
for older folks trying to eat more healthy, or even
for yourself.
#85962 $166.89
French cooking will never go out of style. This gift
contains all the classic spices for seasoning
French food.
#87432 $164.75
Pasta & Salad Seasonings Gift Crate
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 $159.95
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.
#87337 $143.35
The Spice Replacement Gift Crate
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.
#86172 $148.19
Two Hearts Gift Crate
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 $192.55
Grill & Broil Gift Crate
G if t cra t es
Kitchen of Provence Gift Crate
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling. Perfect for all cuts of beef, pork, chicken
and seafood, just rub on to taste, starting with 1
tsp. per pound.
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 $146.55
#85838 $119.99
two hearts gift crate
#87537 $192.55
58
Penzeys spices | summer
For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.
PASTA & SALAD SEASONINGS Gift crate
#87337 $143.35
GRILL & BROIL Gift crate
#85838 $119.99
The wedding Gift crate
#87029 $146.55
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
Green Papaya Salad
Cool, light and refreshing on a warm summer day.
Select a green or greenish orange papaya. The
riper they get, the harder they are to shred. Peel
and de-seed the papaya. Shred the papaya on
a hand grater or use a food processor. Rinse
several times with cold water. Add the carrot,
mix well and set aside. Bring a pot of water to
a boil. Add the shrimp and cook until pink, 2-4
minutes depending on the size of your shrimp.
Drain and rinse with cold water. Shell and de-vein
the shrimp and cut lengthwise in half (butterfly).
Combine the water, fish sauce, vinegar, sugar and
spices and mix well. Divide the papaya/carrot mix
between two plates. Top with shrimp and drizzle
with several tablespoons of the dressing. Top
with crushed peanuts and serve. You will have
enough dressing for several salads; it stores well
in the fridge.
“Jim Jones” continued from page 21
her she would never see me again.
“Marriage would not be an easy
thing to do. We needed permission
from the Army. There would be
background checks, counseling,
medical checks and a long punch-list
of other paperwork.”
And there was the fact that Jim was
headed back to the states, to a relieved
family and a new assignment far
removed from the dangerous jungles
of Vietnam.
“There are millions of stories to
come out of the Vietnam War, but
maybe not so many of them are love
stories,” says Jim. “This is one. I had to
get back to Kim. At the end of my year
in Vietnam I went to the Pentagon
and requested that my assignment
be changed, from Fort Knox back
to Vietnam. No problem there. This
time I would be assigned to the
largest Army base in Vietnam, Long
Binh, working at one of the largest
commands in the country, the 1st
Signal Brigade. “By the time we received U.S.
60
Penzeys spices | summer
1 large green papaya (or 2 small)
1 carrot, shredded
1
⁄2 lb. shrimp
1 Cup water
1 Cup fish sauce
1 Cup vinegar
1 Cup sugar
1
⁄4 tsp. GROUND PEPPER
1
⁄4 tsp. POWDERED GINGER
1
⁄4tsp. GRANULATED GARLIC POWDER
(optional)
1
⁄4 Cup crushed peanuts
Prep. time: 10 minutes
Cooking time: 5 minutes
Serves: 2
The beach is a great place for Jim and
Kim to count their blessings.
permission and got married in an
Army chapel at Long Binh, it was
December 14, 1970. Six months
later, we flew together from Tan Son
Nhut Air Force Base to the U.S. I had
completed 33 months in Vietnam, and
was ready to leave. It was June of 1971.
“And that’s when I found out
something else about Kim, my
bride. The woman could cook. She
introduced me to a brand new way of
eating: pho, the fragrant Vietnamese
beef noodle soup; spring rolls; egg
rolls; nuoc mam—fermented fish
sauce (definitely an acquired taste);
and so much more.
“Being an Army wife, she borrowed
Nutritional Information: Servings 2; Serving Size 1 1/4
cup (241g); Calories 270; Calories from fat 90; Total fat 10g;
Cholesterol 160mg; Sodium 810mg; Carbohydrate 7g;
Dietary Fiber 3g; Sugars 12g; Protein 26g.
from other cultures, a little German
cooking from the frau next door, sushi
from a Japanese Hawaiian couple we
met in Arizona, as well as staples such
as spaghetti, lasagna, pizza, and a spicy
beef dish served over rice that is one
of my favorites. It seemed the menu
never stopped growing. Everything
from curry to Arizona-style corn bread.
“We recently celebrated our
41st wedding anniversary and Kim
continues to make me a better person
every day. I always look forward to
coming home after work to see my
best friend and soul mate, and to
share yet another wonderful meal.”
–Jim Smith
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 19
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arizona Dreaming . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 6
Bavarian Style Seasoning . . . 6
Bay Leaves . . . . . . . . . . . . . . 6
Beef Roast Seasoning . . . . . . . 6
Bell Peppers . . . . . . . . . . . . . 6
Bicentennial Rub . . . . . . . . . . 6
Black and Red Spice . . . . . . 8
Bouquet Garni . . . . . . . . . . 8
Brady Street Cheese Sprinkle . . 9
Bratwurst Sausage . . . . . . . . . 8
Breakfast Sausage . . . . . . . . . 8
C
Cajun Seasoning . . . . . . . . . . 8
Cake Spice . . . . . . . . . . . . . . 8
California Seasoned Pepper . 8
Caraway Seed . . . . . . . . . . . . 8
Cardamom . . . . . . . . . . . . . . 9
Celery Flakes . . . . . . . . . . . . 9
Celery Salt . . . . . . . . . . . . . . 9
Celery Seed . . . . . . . . . . . . . 9
Charnushka . . . . . . . . . . . . . 9
Cheese Seasonings
Brady Street . . . . . . . . . . . 9
Garden Salad . . . . . . . . . . 9
Rocky Mountain . . . . . . . . 9
Salad Elegant . . . . . . . . . . 9
Sicilian Salad . . . . . . . . . . . 9
Chervil . . . . . . . . . . . . . . . . 9
Chesapeake Bay Seasoning . . . 9
Chicago Steak Seasoning . . . . 9
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
Jalapeño Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . . 12
Chinese Five Spice Powder . . 9
Chip & Dip Seasoning . . . . . . 12
Chives . . . . . . . . . . . . . . . . 12
Cilantro . . . . . . . . . . . . . . . 12
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 14
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 13
Cocoa Powder . . . . . . . . . . . 13
Coriander . . . . . . . . . . . . . . 13
Corned Beef Spices . . . . . . 13
Cream of Tartar . . . . . . . . . . 13
Crystallized Ginger . . . . . . . . 24
Cumin . . . . . . . . . . . . . . . . 13
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 20
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 18
Fajita Seasoning . . . . . . . . . . 18
Fennel . . . . . . . . . . . . . . . . 18
Fenugreek . . . . . . . . . . . . . . 18
Fines Herbes . . . . . . . . . . 18
Florida Seasoned Pepper . . 18
Forward! . . . . . . . . . . . . 19
Four Peppercorn Blend . . . . . 28
4/S . . . . . . . . . . . . . . . . . . 19
4/S Smoky . . . . . . . . . . . . . . 19
4/S Spicy . . . . . . . . . . . . . . 19
Fox Point Seasoning . . . . . . . 19
French Four Spice . . . . . . . 19
G
Galangal . . . . . . . . . . . . . . . 19
33rd & Galena . . . . . . . . 23
Galena Street Rub . . . . . . . . . 22
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 9
Garlic . . . . . . . . . . . . . . . . . 22
Garlic Salt . . . . . . . . . . . . . . 22
Ginger . . . . . . . . . . . . . . . . 24
Greek Seasoning . . . . . . . . . 22
Gumbo File Powder . . . . . . . . 22
H, I, J, K, L
Herbes de Provence . . . . . . 23
Horseradish Dip . . . . . . . . . . 23
Horseradish Powder . . . . . . . 23
Hot Chocolate Mix . . . . . . . 13
Italian Herb Mix . . . . . . . . 23
Italian Sausage . . . . . . . . . . . 24
Jars (storage) . . . . . . . . . . . . 25
Jerk Chicken/Fish . . . . . . . 24
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
Kraków Nights . . . . . . . . . . . 24
Lamb Seasoning . . . . . . . . 25
Lemon Extract . . . . . . . . . . . 19
Lemon Grass . . . . . . . . . . . . 25
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mitchell Street . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 40
Mustard Powder . . . . . . . . . . 40
Mustard Seed . . . . . . . . . . . 40
Northwoods Seasoning . . . . . 40
Northwoods Fire Seasoning . . 40
Nutmeg . . . . . . . . . . . . . . . 40
O, P, R
Old World Seasoning . . . . . . . 40
Onion Powder . . . . . . . . . . . 40
Onions, White and Toasted . . . 40
Orange Extract . . . . . . . . . . . 19
Orange Peel . . . . . . . . . . . . 41
Oregano . . . . . . . . . . . . . . . 41
Ozark Seasoning . . . . . . . . . . 41
Paprika . . . . . . . . . . . . . . . . 41
Paprika, Spanish Smoked . . . . 41
Parisien Bonnes Herbes . . . 41
Parsley . . . . . . . . . . . . . . . . 41
Pasta Sprinkle . . . . . . . . . . 41
Pepper
Black Peppercorns . . . . . . . 26
Penzeys Freshly
Ground Pepper . . . . . . . . . 26
Green Peppercorns . . . . . . 26
Ground Black Pepper . . . . . 28
Ground White Pepper . . . . . 28
Pink Peppercorns . . . . . . . 26
Szechuan Peppercorns . . . . 28
White Peppercorns . . . . . . 26
Pepper Blends
European Peppercorns . . 28
Four Peppercorn Blend . . 28
Lemon Pepper Seasoning . . 28
Mignonette Pepper . . . . 28
Shallot Pepper Seasoning . . 28
Szechuan Pepper Salt . . . . . 28
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 41
Pizza Seasoning . . . . . . . . . . 41
Poppy Seed . . . . . . . . . . . . . 42
Pork Chop Seasoning . . . . . . 42
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
Baking Mini . . . . . . . . . . . . . 54
Baker's Crate . . . . . . . . . . . . 58
Cheese Seasonings . . . . . . . . 54
Cocoa Lover's . . . . . . . . . . . 54
Do-It-Yourself . . . . . . . . . 54, 56
Ethnic Milwaukee . . . . . . . . . 54
Extracts . . . . . . . . . . . . . . . 54
Flavors of Asia . . . . . . . . . . . 56
Grill & Broil . . . . . . . . 54, 56, 58
Grill & Broil Mini . . . . . . . . . . 54
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kind Heart Gift . . . . . . . . . . . 54
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Mini Gift Box . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Pepper Lover’s . . . . . . . . . . . 54
Salad Lover’s . . . . . . . . . 54, 56
Salt Free Grill & Broil . . . . . . 56
Some Like It Hot . . . . . . . 54, 56
Spice Replacement Crate . . . . 58
Spicy Wedding . . . . . . . . . . . 56
Spicy Wedding Deluxe . . . . . . 56
Spicy Wedding Shower . . . . . 54
Starter Set . . . . . . . . . . . . . 56
Steak Seasonings . . . . . . . . . 56
Taco Seasonings . . . . . . . . . 54
Taste of Mexico . . . . . . . . . . 56
Teachers Gift Box . . . . . . . . . 56
Two Hearts Crate . . . . . . . . . 58
Wedding Crate . . . . . . . . . . . 58
Poultry Seasoning . . . . . . . 42
Pumpkin Pie Spice . . . . . . . . 42
Raspberry Enlightenment . . 40
Rocky Mountain Seasoning . . . 9
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 47
Rosemary . . . . . . . . . . . . . . 42
Ruth Ann’s Muskego Ave . . . 42
S
Saffron . . . . . . . . . . . . . . . . 43
Sage . . . . . . . . . . . . . . . . . 42
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 44
Country French Vinaigrette . 44
Creamy Peppercorn . . . . . . 44
Greek Seasoning . . . . . . . . 44
Green Goddess . . . . . . . 44
Italian Vinegar and Oil . . . . 44
Salsa Salad Seasoning . . . . 44
Salad Elegant Seasoning . . . . . 9
Salt
Grey Sea Salt . . . . . . . . . . 42
Kosher Style Flake Salt . . . . 42
Pacific Sea Salt . . . . . . . . . 42
Sandwich Sprinkle . . . . . . . . 43
Saté Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 43
Seasoned Salt . . . . . . . . . . . 43
Sesame Seeds . . . . . . . . . . . 43
Shallots . . . . . . . . . . . . . . . 43
Shallot Salt . . . . . . . . . . . . . 43
Shrimp and Crab Boil . . . . . 43
Sicilian Salad Seasoning . . . . . 9
Singapore Seasoning . . . . . 45
Soup Base . . . . . . . . . . . . . . 46
Southwest Seasoning . . . . . . 45
Star Anise . . . . . . . . . . . . . . 45
Sumac . . . . . . . . . . . . . . . . 45
Sunny Paris Seasoning . . . . 47
Sunny Spain Seasoning . . . 47
T
Taco Seasonings . . . . . . . . . . 47
Tandoori Seasoning . . . . . . 20
Tarragon . . . . . . . . . . . . . . . 47
Thyme, French . . . . . . . . . . . 47
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 47
Tsardust Memories . . . . . . . . 47
Turkish Seasoning . . . . . . . . . 47
Turmeric . . . . . . . . . . . . . . . 47
Tuscan Sunset . . . . . . . . . 47
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . . . 50
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 47
Vindaloo Seasoning . . . . . . 20
Wasabi . . . . . . . . . . . . . . . . 47
Zatar (Zahtar) . . . . . . . . . . . . 47
1-800-741-7787 | www.penzeys.com
61
Back in the ’80s I had a good
friend from high school who was at
the University of Wisconsin–Madison
at the same time I was. He was on a
different path than mine. He was at
UW training to be an officer in the
Marines in the ROTC program. I was
majoring in history. His father who
was older, had been a naval officer in
WWII. My father had long hair and
drove a VW Microbus. In some ways
we both did the same thing–we both
honored our fathers–but in doing the
same thing we ended up on opposite
sides of the divide that has done so
much to shape our country’s discourse
in recent times.
Though our paths were different
and sometimes even at odds, we still
had a great deal of fun together. I
quickly learned you can’t hang out
with just one Marine. More often than
not they travel in a group. It is their
way. They look out for each other.
They have each other’s backs. It is
a very cool and surprisingly caring
approach to life.
So one night I arrived at the Church
Key Bar with my friend from high
school and a contingent of his fellow
Marines. As the evening wore on, the
largest and most enthusiastic of the
UW’s Marine ROTC program, who
if memory serves me correctly was
named Murray, had gotten himself
into a situation. The Church Key had
a second floor balcony on which there
were two young women Murray was
flirting with from the floor below.
62
Penzeys spices | summer
He had told them he would climb
up the balcony to where they were;
they doubted his ability to do it.
His situation really was not so much
about who was on the balcony, it was
that Murray had said he would do
something and for Murray his word
was his honour. Murray knew he could
make the climb; the problem was he
just could not do it alone.
Being a Marine he just assumed
there would be someone there to
assist. I’m not sure where the rest of
the group was at that moment, but
he could not have been too happy to
look around the bar and see that the
only person he knew within shouting
distance was me. With my track record
and attitude I can’t imagine he was
overly hopeful, but this was a fleeting
moment; there was not time to go
find somebody else. I guess somehow
enough of what the Marines were had
rubbed off on me because I was able to
put aside my normal thought process
of “does this make sense?” and “what
happens next?” In that moment I was
actually able to see there were only two
possible outcomes–me helping Murray,
or Murray losing honour.
Being Madison, they had done a
pretty good job of making the interior
walls of the bar unscalable. What they
hadn’t counted on was a highly skilled
and highly motivated Marine Corps
climber getting a foot up from some
long-haired history major standing
atop a bar table… As the bouncers
escorted me out the door the manager,
who I don’t believe I had ever met
before, shouted at me, “That’s the
stupidest thing you’ve ever done!”
I don’t know. Looking back, I’m not
entirely proud of the number of times
my instinct to avoid risk stopped me
from giving someone else a foot up
in the world, or the moments where
I was more interested in debating the
soundness of someone’s plan when
I should have just jumped in and
helped, or how often, rather than
telling someone I would do something,
I’ve told them I would “try” to do it
instead. And for far too long where I
should have just rolled up my sleeves
and pitched in I simply sat back and
broadcasted what I felt was my own
superiority. Good Lord, couldn’t they
see I was a vegetarian? Sigh.
So I have to say on further review I
think I disagree with the bar manager.
Giving it nearly thirty years of thought
I don’t think it was the stupidest thing
I ever did. In fact I’ve come to believe
that my actions on that long ago night
in Madison might have been one of
the first times I actually got it right.
Love People
Overcome obstacles,
Mitchell St. TLTs
(Tofu, Lettuce & Tomato)
My school days were also my vegetarian days. My
mother knew how much I loved bacon, lettuce and
tomato sandwiches and found a way to use tofu
to make a pretty good vegetarian substitute. Now
with my father’s Mitchell St. Seasoning they are even
better.
Thanks Mom. Thanks Dad.
1
2
2-4
8
2
4
12 oz. package firm or extra firm tofu
(usually located in the vegetable section
of the grocery store)
TB. MITCHELL STREET SEASONING
TB. vegetable oil
slices sandwich bread for toasting
large, red ripe tomatoes
nice pieces of lettuce
mayo and mustard as desired
Remove tofu from package and pat dry. Start with
extra firm tofu if you’ve never cooked it, it holds
together best; switch to regular firm once you are
See spice Index on page 61
used to dealing with tofu. Tofu has a lot of moisture
and is fragile, so gently pat well with several paper
towels. Slice with a cheese slicer or good thin knife
into slices about 1⁄8” thick—you’ll end up with 2024 slices from the package if you do well. Slice the
tofu right onto another dry paper towel and blot
both sides. Heat 2 TB. oil in a large nonstick pan
over medium heat. Season the tofu fairly heavily
with MITCHELL STREET SEASONING on one side.
Carefully slip the tofu into the pan (we used a small
spatula), seasoned-side down. Cook 4-5 minutes,
sprinkle the topside with MITCHELL STREET, and
flip carefully. It takes a little practice to keep the
tofu from breaking, but usually the tofu cooks back
together if it partially breaks anyway. Total cooking
time for nice golden tofu that still will be a bit
chewy on the inside is 8-10 minutes over medium
heat. Place on a paper towel-lined plate. Cook the
next batch, adding another TB. of oil if necessary.
Make toast and cut veggies while the tofu is cooking. Just like bacon, tofu will shrink by about half,
and it spits as it cooks, too. Unlike bacon, it’s pretty
good for you, so give it a try! It will get easier over
time, once you’ve become familiar with tofu and
how it acts.
Prep. time: 10 minutes
Cooking time: 8-10 minutes per batch
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 sandwich
(246g); Calories 290; Calories from fat 110; Total fat 13g; Cholesterol 0mg; Sodium 810mg; Carbohydrate 31g; Dietary Fiber 4g;
Sugars 7g; Protein 13g.
1-800-741-7787 | www.penzeys.com
63
12001 W. Capitol Drive
Wauwatosa, WI 53222
Order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337
Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday, 11am-4pm Sunday
Fax Your Order: 1-414-760-7317
Order Online: www.penzeys.com
Customer Number
Catalog Number
Spread the Joy
Give the Gift
of Cooking
THE WEDDING GIFT CRATE
#87029 $146.55
8 JAR grill & broil
gift box
#86480 $53.45
GRILL & BROIL
MINI Gift Box
#82424 $14.95
PRESORTED
STANDARD
U.S. POSTAGE
PAID
PENZEYS, LTD.

Similar documents

×

Report this document