We’re talking turkey! 3 great ways to season the big bird

Document technical information

Format pdf
Size 10.1 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

Organizations

Places

Transcript

Pumpkin Roll Dessert • Herb-Crusted Pork Loin • Caraway Carrots • Spiced Rice
LO V E T O C O O K – C O O K T O LO V E
H O L I D AY 2 0 0 9
We’re talking turkey!
3 great ways to season the big bird
Give one of these
3 great turkey
seasonings a try this
Thanksgiving.
A delicious sage-rich Southern blend,
Penzeys Poultry Seasoning is a traditional
poultry rub, giving you the old-fashioned
flavor of home cooking.
1/4 cup jar #15037 $2.49
Your turkey can be even more memorable when you use Penzeys
Poultry Seasoning, Bangkok Blend or Bicentennial Rub. Try it this
season and your guests will be talking turkey all year round!
Typically used in Thai-style cooking, our
Bangkok Blend makes a flavorful and zesty
seasoning for your Thanksgiving turkey.
1/4 cup jar #10337 $3.35
The rich flavor, large bits of tasty spices and
beautiful golden color make Penzeys
Bicentennial Rub a favorite for holiday
turkeys.
1/4 cup jar #20635 $2.99
For a recipe for Bangkok Turkey,
see page 7. For our turkey recipe
using Bicentennial Rub or Poultry
Seasoning, turn to page 39.
O
ur four decades of selling
spices have taught us that cooking is not a one
size fits all world: far from it. We’ve learned the
true beauty of cooking lies in the incredible
diversity of the people who cook, and in the
incredible variety of the food they cook. Those
years have also taught us for all of our differences,
for the tremendous variety of what we cook,
people who cook have something in common.
They care enough to make the lives of those
around them better. The research shows that
people who share dinner together at the kitchen
table go on to share a brighter future. A brighter
future made possible by people with the spirit to
build it one meal at a time. It is this spirit we
celebrate, this spirit we hope to spread, this spirit
that makes all who cook ONE. Through our pages
we hope to share the greater family of human
kindness that we’ve found all cooks belong to.
Come along and join us.
Be ONE.
Ah, Thanksgiving, the day of cooks. Thanksgiving
is the only holiday where the whole thing can take
place within the embrace of your kitchen. It’s the day
of the year our kitchen comes closest to overflowing.
I made a promise to Jeri after our marriage to happily
combine our two families together for Thanksgiving at
our house. The promise was we would make enough
of everything to send everyone home with as many
leftovers as if they had cooked Thanksgiving dinner
themselves. So even though we are only cooking for
about 18, I do like to cook three turkeys. Well, maybe
two and a half. I cook the breast separately for the third
and use the rest to make stock for my gravy (see One
for the Road p. 62).
Three is just the right number of turkeys for this
catalog as we are featuring three great seasonings
for turkey. The very traditional Poultry Seasoning that
is the perfect blend of herbs for turkey, stuffing and
gravy. The traditional since 1975 to the Penzey family’s
Thanksgiving turkey, Bicentennial Rub—a colonial
style blend of great flavor and color that to our family
is Thanksgiving. And the not so traditional, but exciting
and bursting with flavor Bangkok Blend to bring a
sense of variety to your holiday table. Pick one, or with
three birds try them all. Your guests will be glad you
did.
What’s new this time is that we are introducing
an exciting new gift concept for the coming holiday
season. We call it the Mini, and even though it fits in
your hand and costs right next to nothing, the flavors
it packs are beyond imagination. Our amazing Garlic,
incredible Freshly Ground Pepper, the brand new Penzeys Cinnamon, and the always delicious, always free
from salt—but you would never know it—Mural of
Flavor. These are four jars that define the best in flavor;
four jars that define the Penzeys experience. This is a
gift that will both instantly, and dramatically, improve
the cooking of anyone you give it to, while at the same
time remarkably appearing small enough that no one
feels awkward accepting it. Great limited time introductory price. Buy a stack, hand them out freely.
And enjoy this Thanksgiving. At some point make
sure you take a moment at the table to sit back, look
up, and enjoy all that your efforts have brought. Yes,
the convenience and cost savings of being able to
make good, tasty treats in your home whenever you
want is a big part of what cooking is all about, but
there really is more. Look around the table, see the
people in your life, see the joy in them being together.
Watch as the gravy disappears. I have found that each
time you cook life gets better, richer, more magical.
Cook one time and you will get thanks. Cook for a
lifetime and you will have so much to give thanks for.
Ah, Thanksgiving, the day of cooks.
H O L I D A Y 2009
BEYOND THE TRADITIONAL
TURKEY DINNER
7
Bangkok Turkey
Spiced Rice
Dipping Sauce
Tomato and Herb Phyllo Pizza
8
Sharon Howard’s Pork Loin with Herb Crust
9
CHILI PEPPERS & POWDERS
10-12
NEW PENZEYS CINNAMON 14-17
Aunt Peg’s Gingersnap Cake from Beth Glick
Faye Kerns’s Spice Cookies
Pumpkin Roll Dessert
Gerald Pearson’s Curried Chicken, Veggies & Rice
20
EXTRAORDINARY EXTRACTS
22
Mural of Flavor Tilapia
25
PEPPERS & PEPPERCORNS
26-31
Mike Gallacher’s Spicy Turkey Gumbo Over Rice
Beef Stew from Greece
Allegheny Cabbage Rolls from Jacki Keck
38-41
Bicentennial Turkey (cover)
Creamy Mashed Potatoes (cover)
Caraway Carrots with Raspberry Enlightenment (cover)
Dena Martin’s Apple-Cranberry Stuffing (cover)
Herb Dinner Rolls
Eugenia Hall’s Easy Cranberry Orange Relish
44
Roasted Red Pepper Soup
48
FABULOUS VANILLA
50-53
Best Brownies Ever from Michael Zionts
Orange Spice Mashed Sweet Potatoes
Chocolate Krinkle Cookies from the Weyhers
GIFT BOXES & CRATES
54
WHO DO YOU COOK FOR?
60
SPICE INDEX
61
ONE FOR THE ROAD
62
Bucket o’ Great Gravy
NEW PENZEYS MINI GIFT BOX
LETTERS FROM READERS
32
FIND THE PENZEYS STORE NEAREST YOU
34
SALAD SEASONINGS
THANKSGIVING DINNER
36-37
64
For complete nutritional information on all recipes in
this catalog, plus even more stories and recipes, visit
www.penzeys.com
Heather Perry’s Pasta & Grilled Chicken
Page 17
Page 15
Page 27
Page 51
Adobo Seasoning
How much should I buy?
A good rule of thumb is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
A traditional and popular Mexican spice mix. Not hot,
but spicy and rich in flavor, and salt-free. Use ¹/4 -1 tsp.
per pound and rub on chicken, fish and pork. Great for
easy guacamole, just mix 1 tsp. Adobo Seasoning in 1 TB.
water, add to 2 mashed avocados with a squeeze of
lemon or lime juice, a shake of salt and a pinch of hot
pepper. Hand-mixed from: garlic, onion, black pepper,
Mexican oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.25
1⁄2 cup glass jar (net 2.5 oz.) #10153 $5.45
4 oz. bag #10140 $ 5.45
8 oz. bag #10182 $ 9.85
1 lb. bag #10111 $ 18.70
Ajwain Seed
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #50339 $ 2.35
1⁄ 2 cup glass jar (net 2.2 oz.) #50355 $ 3.65
4 oz. bag #50342 $ 3.85
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.55
1⁄ 2 cup glass jar (net 2.2 oz.) #40457 $ 4.09
4 oz. bag #40444 $ 3.55
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.69
1⁄ 2 cup glass jar (net 2.2 oz.) #40352 $ 4.39
4 oz. bag #40349 $ 4.15
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
Annatto Seeds
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.79
1⁄ 2 cup glass jar (net 1.9 oz.) #50155 $ 4.55
4 oz. bag #50142 $ 5.09
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.45
1⁄ 2 cup glass jar (net 2.8 oz.) #50555 $ 3.85
4 oz. bag #50542 $ 2.65
Allspice
Arrowroot Starch
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
Whole Honduran Allspice
1⁄4 cup jar (net .6 oz.) #50234 $ 2.35
1⁄ 2 cup glass jar (net 1.5 oz.) #50250 $ 3.65
4 oz. bag #50247 $ 3.85
8 oz. bag #50289 $ 6.65
1 lb. bag #50218 $ 12.30
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.69
1⁄ 2 cup glass jar (net 2.0 oz.) #40257 $ 4.35
4 oz. bag #40244 $ 4.45
8 oz. bag #40286 $ 7.89
1 lb. bag #40215 $ 14.80
A must for South American, Caribbean, & Mexican cooking.
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as flour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.45
1⁄ 2 cup glass jar (net 2.5 oz.) #40552 $3.85
4 oz. bag #40549 $ 2.95
8 oz. bag #40581 $ 4.85
1 lb. bag #40510 $ 8.70
Baking Spice
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, ¹/4 tsp.
in 2 cups. Add 1 tsp. to box mixes for cake or brownies. Try
it in muffins, coffee cakes, pies, and banana bread. Add up
the spices your recipe calls for and use the same amount
of Baking Spice instead. Hand-mixed from: Ceylon & China
cinnamon, anise, allspice, mace, cardamom.
1⁄4 cup jar (net .7 oz.) #11734 $ 3.09
1⁄ 2 cup glass jar (net 1.7 oz.) #11750 $ 5.15
4 oz. bag #11747 $ 6.99
8 oz. bag #11789 $ 12.95
1 lb. bag #11718 $ 24.90
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. Hand-mixed from: China
and Korintje cinnamon, nutmeg, mace and cloves.
1⁄4 cup jar (net 1.0 oz.) #10232 $ 3.15
1⁄ 2 cup glass jar (net 2.2 oz.) #10258 $ 5.25
4 oz. bag #10245 $ 5.69
8 oz. bag #10287 $ 10.39
1 lb. bag #10216 $ 19.80
1-800-741-7787 | www.penzeys.com
Sautéed Chicke
n Cutlets with Pa
sta
Cheese Seasonings
A blend made to be sprinkled on salads. Also great on
baked fish and chicken, omelets and vegetables.
Shake on pasta with olive oil. Hand-mixed from:
Parmesan cheese [part-skim milk, cheese culture, salt,
enzymes, cellulose powder, potassium sorbate], paprika,
poppy, sesame, salt, bell pepper, celery, garlic, green
pepper.
Brady Street Cheese Sprinkle
Named after the well-known Italian street in
Milwaukee. Romano cheese with garlic & Italian
herbs. Shake on garlic bread, salads and popcorn. Use
1 TB. per cup sour cream for vegetable/chip dip,
baked potatoes and salad dressing. Hand-mixed from:
Romano cheese [made from sheep's and cow's milk,
cheese cultures, salt, enzymes, disodium phosphate],
salt, garlic, green peppercorn, basil and parsley.
1⁄ 4 cup jar (net 1.1 oz.) #20730 $ 4.15
1⁄ 2 cup glass jar (net 2.8 oz.) #20756 $ 7.29
4 oz. bag #20743 $ 7.65
8 oz. bag #20785 $ 14.25
1 lb. bag #20714 $ 27.50
Garden Salad Seasoning
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1⁄ 4 cup jar (net 1.4 oz.) #27034 $ 3.65
1⁄ 2 cup glass jar (net 3.2 oz.) #27050 $ 6.25
4 oz. bag #27047 $ 5.45
8 oz. bag #27089 $ 9.85
1 lb. bag #27018 $ 18.70
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush
on ribs toward the end of cooking, or bake chicken
breasts or pork chops in the oven and brush with sauce
for the final ten minutes of cooking. This blend is perfect
for any grilled food, from quickly grilled steaks, to slower
cooked whole chicken. Great for fish and skewers with
meat and vegetables. Hand-mixed from: flake salt,
paprika, allspice, cayenne pepper, nutmeg, black pepper,
thyme, ginger, white pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #23957 $ 5.45
4 oz. bag #23944 $ 5.45
8 oz. bag #23986 $ 9.85
1 lb. bag #23915 $ 18.70
Salad Elegant
Go to www.penzey
s.com for this recipe
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #27250 $ 5.45
4 oz. bag #27247 $ 5.45
8 oz. bag #27289 $ 9.85
1 lb. bag #27218 $ 18.70
and more!
Rocky Mountain Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell
peppers, Parmesan cheese [part-skim milk, cheese
culture, salt, enzymes, cellulose powder, potassium
sorbate], salt, sesame, poppy, shallots, arrowroot,
white pepper.
1⁄ 4 cup jar (net 1.0 oz.) #27139 $ 3.19
1⁄ 2 cup glass jar (net 2.2 oz.) #27155 $ 5.39
4 oz. bag #27142 $ 6.09
8 oz. bag #27184 $ 11.05
1 lb. bag #27113 $ 21.10
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or
in the oven, gas or charcoal, it’s all good. For tender
and delicious ribs, rub on 2-3 tsp. per pound, then
slow cook in the oven at 220 for 4-6 hours or 240 for 34 hours or grill over indirect heat for 2-4 hours. Brush
boneless/skinless chicken breasts with olive oil and 1-2
tsp. BBQ 3000 per pound, grill over direct mediumhigh heat 3-5 minutes per side, covered. Sprinkle on
veggies, grilled or pan-seared fish, skewered shrimp.
Healthy, quick and tasty. Hand-mixed from: salt, paprika,
black pepper, nutmeg, mustard, allspice, citric acid, garlic
powder, ginger, sage, thyme, white pepper, cinnamon,
and natural smoke flavor.
1⁄4 cup jar (net 1.2 oz.) # 20235 $2.99
1⁄2 cup glass jar (net 2.5 oz.) # 20251 $5.39
4 oz. bag #20248 $ 5.39
8 oz. bag #20280 $9.59
1 lb. bag #20219 $ 18.10
Sicilian Salad Seasoning
A warm Italian mix of Romano, red bell pepper,
toasted onion and sweet basil, perfect for pasta.
Good on vegetables or garlic bread. Hand-mixed
from: Romano cheese [made from sheep's and cow's
milk, cheese cultures, salt, enzymes, disodium
phosphate], salt, toasted onion, red bell pepper,
tomato, paprika, white onion, pepper, basil, thyme,
rosemary and cayenne pepper.
1⁄ 4 cup jar (net 1.4 oz.) #27339 $ 3.69
1⁄ 2 cup glass jar (net 2.9 oz.) #27355 $ 6.35
4 oz. bag #27342 $ 6.09
8 oz. bag #27384 $ 11.05
1 lb. bag #27313 $ 21.10
Basil
Basil is the perfect herb for pasta, tomato sauce, and
chicken. The flavor of sweet basil is almost addictive and
there is little that a bit of basil can’t improve. Known as a
tomato’s best friend, add basil to salads, soups, fish, and
vegetables. Basil is a wonderful addition to meat and
poultry as well. Add basil toward the end of cooking for
the strongest flavor. California basil is a little stronger
than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and
American cooking. French basil has a bit of anise flavor
many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.55
1⁄ 2 cup glass jar (net .4 oz.) #30159 $ 3.25
1 oz. bag #30162 $ 2.79
4 oz. bag #30146 $ 6.49
8 oz. bag #30188 $ 11.95
Broken Leaf Sweet French Basil
Bangkok Blend
For flavorful Thai-style cooking. Nice for seasoned noodles.
Hand-mixed from: sweet peppers, garlic, ginger, black pepper,
galangal, hot peppers, lemon grass, basil, cilantro.
1⁄4 cup jar (net 1.0 oz.) #10337 $ 3.35
1⁄ 2 cup glass jar (net 2.4 oz.) #10353 $ 5.65
4 oz. bag #10340 $ 6.09
8 oz. bag #10382 $ 11.05
1 lb. bag #10311 $ 21.10
Penzeys spices | HOLIDAY
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.59
1⁄ 2 cup glass jar (net .7 oz.) #30254 $ 3.35
1 oz. bag #30267 $ 2.45
4 oz. bag #30241 $ 5.59
8 oz. bag #30283 $ 10.19
Bangkok Turkey
Spiced Rice
Dipping Sauce
If you’re tired of your same old turkey seasoning,
give this delicious recipe a try.
This flavorful rice is the perfect sidekick for our
Bangkok Turkey.
Deliciously different for Thanksgiving “gravy” and
always perfect for baked chicken!
1 whole fresh turkey (12-16 lbs.)
2-4 TB. vegetable oil or melted butter
2-4 TB. BANGKOK BLEND
2
2
1
1 1
⁄4- ⁄2
1
4
1⁄2 1
1
1
2-3 13⁄4 2
1-2
1
For turkey roasting instructions, please turn to
page 39.
Nutritional Information: Servings 12; Serving Size 9 oz. (262g);
Calories 560; Calories from fat 250; Total fat 28g; Cholesterol
210mg; Sodium 180mg; Carbohydrate 1g; Dietary Fiber 0g.
Cups white rice
TB. butter
finely minced fresh shallot or 1 TB.
DRIED SHALLOTS in 1 TB. water
tsp. GROUND MACE
small pinch SAFFRON, crumbled
Cups water or chicken stock
tsp. salt
Place the butter in a heavy, 2 qt. saucepan with
lid. Melt; add minced shallots or rehydrated
DRIED SHALLOTS and sauté over medium heat
until the onion is translucent. Add the rice,
MACE and SAFFRON, stir to coat for one minute.
Add water or stock and salt. Bring to a rolling
boil. Cover, reduce heat to a simmer, and cook
until the rice is tender and the liquid has been
absorbed, about 18 minutes. Turn off and let
stand, covered, in a warm place until serving
time. Don’t stir, treat the rice gently, spooning it
gently to a serving bowl or plates when ready.
Prep. time: 5 minutes
Cooking time: 30 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1/2 cup (274g);
Calories 220; Calories from fat 30; Total fat 3g; Cholesterol 10mg;
Sodium 25mg; Carbohydrate 43g; Dietary Fiber 0g.
tsp. POWDERED GINGER
tsp. GRANULATED GARLIC
TB. water
TB. pan drippings from turkey or chicken
Cups white (lemon/lime) soda
Cups Sweet Chili Sauce (available in
grocery stores with larger ethnic sections
or any Asian store)
TB. soy sauce
bunch fresh cilantro, stems removed and
finely minced (about 1⁄2 cup when
minced)
In a medium saucepan, cover the GINGER and
GARLIC with the water. Let stand a few minutes.
Take the turkey or chicken out of the roasting
pan, and drain off all but a tablespoon or two of
drippings. Pour the soda into the roasting pan
and stir it around to deglaze the pan, then pour
into the saucepan with the GINGER and GARLIC.
Add sweet chili sauce and 1 TB. soy sauce, taste
and add the second TB. of soy sauce if desired.
Heat over medium-low until warmed through;
add cilantro and stir just before serving.
Prep. time: 5 minutes
Cooking time: 5 minutes
Yield: 4 Cups
Nutritional Information: Servings 16; Serving Size 1/4 cup (57g);
Calories 50; Calories from fat 15; Total fat 1.5g; Cholesterol 0mg;
Sodium 380mg; Carbohydrate 10g; Dietary Fiber 0g.
See Full Index on page 47
Tomato and Herb Phyllo Pizza
This recipe from Sharon Howard is a delicious
appetizer or lunch when served with salad.
7
1⁄2 7
11⁄2 1
5-6 1
1-2 1⁄2-1 1⁄4-1⁄2
sheets phyllo pastry, thawed (see TIPS)
Cup butter, melted (1 stick)
TB. Parmesan cheese, grated
Cups mozzarella cheese, grated
sweet onion, thinly sliced and
separated into rings
Roma tomatoes, sliced (32 slices)
tsp. dried OREGANO or THYME
tsp. KOSHER FLAKE SALT, to taste
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
tsp. CRACKED ROSEMARY, optional
Preheat oven to 350°. Thaw the phyllo according
to package directions. Place the tomato slices
on paper toweling and pat dry. Place a piece of
parchment paper on a cookie sheet or brush it
with melted butter. Place one sheet of phyllo on
the cookie sheet. Brush with butter and sprinkle
with 1 TB. of grated Parmesan. Repeat until all
the sheets are used. Evenly press down so the
layers stick together. Sprinkle the top with the
mozzarella. Place the onions on top and then
place tomatoes on top. Place tomato slices in
straight lines so that each square, when cut,
contains 1 tomato slice. Sprinkle with OREGANO,
SALT, PEPPER and ROSEMARY if using. Bake at
Bavarian Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 2.59
1⁄ 2 cup glass jar (net 1.5 oz.) #10458 $ 4.15
4 oz. bag #10445 $ 5.09
8 oz. bag #10487 $ 9.15
1 lb. bag #10416 $ 17.30
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 $ 1.99
1 oz. bag #30362 $ 2.99
4 oz. bag #30346 $ 6.99
8 oz. bag #30388 $ 12.95
1 lb. bag #30317 $ 24.90
Beef Roast Seasoning
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison. Handmixed from: sweet paprika, salt, onion, celery, arrowroot,
sugar, garlic, Tellicherry black pepper, parsley, dill seed,
caraway, tumeric, dill weed, bay leaf, thyme, savory, basil,
marjoram and rosemary.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 2.95
1⁄ 2 cup glass jar (net 2.6 oz.) #20556 $ 4.89
4 oz. bag #20543 $ 4.45
8 oz. bag #20585 $ 7.89
1 lb. bag #20514 $ 14.80
Penzeys spices | HOLIDAY
350° for 25 minutes or until the edges are lightly
golden and the bottom is cooked. If the top isn’t
brown, turn oven to broil for just a minute or
two and watch carefully, remove when the top
is golden. Decorate with fresh rosemary sprigs
if desired and cut into squares. Each square can
then be cut into two triangles if smaller pieces are
desired.
PHYLLO TIPS:
1) The most important thing about phyllo dough
is that it is very easy to work with when it is fresh,
but almost impossible when it is freezer burned
and dry, so you need to buy your phyllo in a place
where you know the turnover is high. We like
Athens brand. Luckily, you can purchase phyllo
dough at most large grocery stores.
2) When using phyllo dough, remember it is
paper-thin and will start to dry out immediately,
so be ready to cook when you open the package,
and keep the sheets you aren’t yet using covered
with a clean, damp cloth until needed.
3) Unopened packages of phyllo can be stored
frozen for about 2 months. Open packages can
be stored in the fridge for a few weeks if wrapped
back up tightly. Don’t try to re-freeze your phyllo;
that is where the trouble starts.
Prep. time: 30 minutes
Baking time: 25 minutes
Serves: 32 squares
Nutritional Information: Servings 16; Serving Size 2 squares
(66g); Calories 120; Calories from fat 80; Total fat 8g; Cholesterol
20mg; Sodium 230mg; Carbohydrate 7g; Dietary Fiber <1g.
Bell Peppers
Flavorful, colorful bell peppers are convenient and tasty,
nice for meatloaf, soup, pizza, casseroles and salads.
Picked at the peak of ripeness, yielding a farmer’s market
fresh taste. These peppers are so flavorful, a little goes a
long way, and they are ready to use when you are. 1-2
TB. dehydrated bell peppers give the flavor of 1 large
fresh pepper. Red Bell Peppers are sweeter than green
bell peppers, which have a zestier flavor. To rehydrate ¼
cup: Place 2 TB. bell peppers in a cup, add water to the 2
oz. (¼ cup) mark. Soak 15 minutes.
Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .3 oz.) #32137 $ 2.29
1⁄ 2 cup glass jar (net .6 oz.) #32153 $ 3.55
4 oz. bag #32140 $ 7.65
8 oz. bag #32182 $ 14.25
1 lb. bag #32111 $ 27.50
Red Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.49
1⁄ 2 cup glass jar (net .9 oz.) #32258 $ 3.99
4 oz. bag #32245 $ 7.35
8 oz. bag #32287 $ 13.69
1 lb. bag #32216 $ 26.40
Red & Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.45
1⁄ 2 cup glass jar (net .8 oz.) #32353 $ 3.89
4 oz. bag #32340 $ 7.65
8 oz. bag #32382 $ 14.25
1 lb. bag #32311 $ 27.50
Pork Loin with Herb Crust
Sharon Howard confides, “I love to create new
dishes…and I really don’t measure when I
make my old favorites.”
Sharon Howard
I
love bringing friends and
family together over food,” writes
Sharon Howard of Oakville, Ontario.
“I always have the family dinner at
my house for Thanksgiving, which is
celebrated in October in Canada. It
is a celebration of the harvest. There
are usually 15-20 of us.
“I just enjoy feeding people,” she
adds. “The first time I ever cooked
Pork Loin with Herb Crust was for an
important client of my husband’s. I
always try at least one new recipe for
special company meals. Some work,
and some don’t. Thankfully, this one
did. It is the perfect fall meal and
uses many of my favorite dried
herbs.”
But it doesn’t take a special
occasion to get Sharon into the
kitchen. “My husband Clive leaves
the cooking to me except for a few
recipes which he considers his turf.
Otherwise, I cook and he cleans up,
which suits me just fine,” she
chuckles.
“My first real cooking experience
came while I was in college. I was in
my early 20s and very broke. I lived
with three roommates, none of
whom had any interest in cooking. I
struck a deal with them that I would
do the shopping and cooking for all
of us and in return I wouldn’t have
to pay for groceries. I had to learn
how to stretch the dollars while still
making good tasting food.”
See spice Index on page 61
Sharon shares, “This recipe can be made with a
regular loin of pork but a rack makes quite an
elegant presentation. If you cook a rack, ask the
butcher to remove the chine bone so the roast
carves easily between the bones. This also works
well with lamb.”
1
1
3
11⁄2 11⁄2 11⁄2 11⁄2 11⁄2 1
3⁄4 1⁄2 4
2
1
1⁄4 loin rack of pork, bone-in (4 lbs. or
4-5 ribs)
TB. olive oil
large garlic cloves, minced, or 3⁄4 tsp.
MINCED GARLIC
tsp. KOSHER FLAKE SALT
tsp. BASIL
tsp. THYME
tsp. PARSLEY
tsp. CRACKED ROSEMARY
TB. COARSE GRIND BLACK PEPPER
Cup butter (or margarine), cut up,
11⁄2 sticks
Cup all-purpose flour
Cups chicken stock (4 Cups water plus
3 tsp. CHICKEN SOUP BASE)
tsp. tomato paste
tsp. RUBBED SAGE
tsp. PENZEYS FRESHLY GROUND PEPPER
Preheat oven to 350°. Combine the olive oil
with the garlic, SALT, BASIL, THYME, PARSLEY,
ROSEMARY and COARSE GRIND BLACK PEPPER.
Rub the pork all over with olive oil and herb
mixture. Place the pork on a rack and roast at
350° for 1 hour and 15 minutes or until a meat
thermometer inserted into the thickest portion
registers 150° (Sharon prefers 140-145°). The
temperature will rise about 10 degrees while
resting. If you prefer a higher than 160° final
temperature, cook longer as desired. Transfer the
pork to a serving tray. Cover and let rest while
making the sauce.
For the sauce, pour the pan drippings into a
skillet. Add the butter; cook over medium heat
until the butter melts. Whisk in the flour until
smooth and bubbly. Gradually whisk in the
stock, tomato paste, SAGE and PENZEYS FRESHLY
GROUND PEPPER; cook over medium heat,
whisking constantly, 2 to 3 minutes or until the
mixture is thickened. Slice the roast between the
bones and serve the sauce over the pork, under
the pork or on the side.
Prep. time: 15 minutes
Cooking time: 75-90 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 1 rib (253g);
Calories 480; Calories from fat 310; Total fat 34g; Cholesterol
130mg; Sodium 590mg; Carbohydrate 12g; Dietary Fiber <1g.
1-800-741-7787 | www.penzeys.com
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs too. Try mixing Aleppo
Pepper with our Greek Seasoning for flavorful roast
chicken, tasty pork chops, and robust salads. Aleppo
Pepper is also known as halaby pepper. Processed with
salt and sunflower oil.
10,000 heat units
1⁄4 cup jar (net .8 oz.) #41733 $2.89
1⁄ 2 cup glass jar (net 1.9 oz.) #41759 $ 4.75
4 oz. bag #41746 $ 5.45
8 oz. bag #41788 $ 9.85
1 lb. bag #41717 $ 18.70
Ancho Chili Peppers
Chili peppers are capsicums, in the
same family as bell peppers and paprika
pods. They range in flavor from rich and
sweet, to fiery hot. A combination of
both sweet (ancho) and hot (dundicut,
chipotle, and jalapeño) chili peppers
are used in Mexican cooking for fullflavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
Large, juicy, dark purple New Mexican pods. Ancho
chili peppers are the most commonly used pepper in
Mexico and are the backbone of dishes such as the
traditional red chili and tamales. Chop into ¹/4" chunks
and add to chili, mole sauce, stews, beans and rice, or
cover in water for a few hours to rehydrate, slice open,
stuff and cook. To make a flavorful ancho chili oil:
Chop 3 peppers into 1" chunks and simmer in 3 cups
good corn oil, 20 minutes. Let cool, strain (use pepper
pieces in another recipe) and store in an airtight
container.
3,000 heat units
1 oz. bulk bag #52067 $ 2.09
4 oz. bag #52041 $ 4.79
8 oz. bag #52083 $ 8.55
1 lb. bag #52012 $ 16.10
Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for
Mexican cooking. They are not hot, just richly flavorful
with a beautiful purple color. From New Mexico.To
make your own chili powder: Start with 3 TB. ground
Ancho, add 1 tsp. cumin and Mexican oregano, along
with garlic, onion and hot peppers to taste. Use 1-2 TB.
per quart of chili.
3,000 heat units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 2.59
1⁄ 2 cup glass jar (net 2.4 oz.) #42051 $ 4.19
4 oz. bag #42048 $ 3.55
8 oz. bag #42080 $ 6.09
1 lb. bag #42019 $ 11.20
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
35,000 heat units
1 oz. bulk bag #51660 $ 2.59
4 oz. bag #51644 $ 6.05
8 oz. bag #51686 $ 11.05
1 lb. bag #51615 $ 21.10
Cascabel Peppers
Rich, deep flavor. The shell has medium-low heat, use
the whole thing and it’s pretty darn hot. Adds great
flavor to Mexican dishes, from chili to mole to tacos
and beans. Remove the stem and shake out the seeds
for most uses, then toss in while cooking and remove
before serving. When adding to quicker cooking
dishes, shred the skin between your fingers and toss
in in small pieces.
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Cayenne Red Pepper Powder
Cayenne pepper has the power to make any dish fiery
hot, but it also has a subtle flavor-enhancing quality. A
dash of cayenne pepper boosts the flavor of low-salt or
low-fat dishes and can be used in place of whole chili
peppers in barbecue sauce and chili. For a zesty
change, use cayenne to replace paprika on deviled
eggs or potato salad. From California. Keep in a cool,
dry place, out of the light.
40,000 heat units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 2.65
1⁄ 2 cup glass jar (net 2.1 oz.) #41854 $ 4.29
4 oz. bag #41841 $ 4.15
8 oz. bag #41883 $ 7.29
1 lb. bag #41812 $ 13.60
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
140,000 heat units
1⁄4 cup jar (net .5 oz.) #51736 $ 4.09
1⁄ 2 cup glass jar (net 1.1 oz.) #51752 $ 7.19
4 oz. bag #51749 $ 17.85
8 oz. bag #51781 $ 34.69
1 lb. bag #51710 $ 68.40
Chipotle Peppers
Chipotle peppers are rich, smoky and fairly hot. Add
whole or chopped to chili, beans, sauce. Ground
Chipotle Pepper is an attractive, coarse red powder,
a tasty all-purpose tabletop shaker.
15,000 heat units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.)­ #41438 $ 4.19
1⁄ 2 cup glass jar (net 2.4 oz.) #41454 $ 7.35
4 oz. bag #41441 $ 8.79
8 oz. bag #41483 $ 16.55
1 lb. bag #41412 $ 32.10
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.89
1 oz. bulk bag #51460 $ 4.75
4 oz. bag #51444 $ 11.35
8 oz. bag #51486 $ 21.65
1 lb. bag #51415 $ 42.30
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .7 oz.) #41933 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #41959 $ 3.99
4 oz. bag #41946 $ 4.45
8 oz. bag #41988 $ 7.89
1 lb. bag #41917 $ 14.80
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, flat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 1.99
4 oz. bag #51349 $ 4.45
8 oz. bag #51381 $ 7.89
1 lb. bag #51310 $ 14.80
Tien Tsin Chili Peppers
40,000 heat units
1/8" Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 2.39
1⁄ 2 cup glass jar (net 1.4 oz.) #42156 $ 3.79
4 oz. bag #42143 $ 4.45
8 oz. bag #42185 $ 7.89
1 lb. bag #42114 $ 14.80
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 1.99
4 oz. bag #51949 $ 4.45
8 oz. bag #51981 $ 7.89
1 lb. bag #51910 $ 14.80
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add ½ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use ¹/3
cup soy, 1 TB. chili oil, and a dash of ginger and garlic.
Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.
Guajillo: 6,000
60,000 heat units
1 oz. bulk bag #51860 $ 1.99
4 oz. bag #51844 $ 4.45
8 oz. bag #51886 $ 7.89
1 lb. bag #51815 $ 14.80
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
Chipotle (ground): 15,000
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Chipotle: 15,000
Cascabel: 11,000
Sanaam: 40,000
Jalapeño Peppers
Jalapeño peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian Jalapeño Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 2.35
1⁄ 2 cup glass jar (net .7 oz.) #41559 $ 3.69
4 oz. bag #41546 $ 7.65
8 oz. bag #41588 $ 14.25
1 lb. bag #41517 $ 27.50
Arbol: 35,000
Jalapeño: 25,000
Crushed Red (Medium Hot): 20,000
Cayenne: 40,000
Pepper Heat Ratings
(in Scoville Units)
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 140,000
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
Black and Red Spice
A blend of fresh ground Tellicherry black pepper and
hot cayenne red pepper. Great whenever you want the
robust flavor of Tellicherry black pepper but need extra
heat. Perfect for the grilling season, since the heat of
the grill mellows the red pepper heat a bit, for flavorful
spicy chops, chicken, fish, shrimp kabobs and steaks.
Try a sprinkle on scrambled eggs, creamy pasta or
potato salad for a spicy change of pace. Hand-mixed
from: Tellicherry Black Pepper, Cayenne Red Pepper.
Chili Powder
There is a difference between chili pepper
and chili powder. Chili pepper consists
solely of chili pods which have been dried,
then powdered. Chili powder is a blend,
of which ground chili pepper is used as a
base (usually 80% of total volume), with
the addition of spices such as cumin and
Mexican oregano. For chili, start with 1
TB. (some people will use as much as 3
TB.) per quart.
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is
the traditional backbone of many Mexican dishes,
from burritos to tamales. Great for family-style
chili, use 1-3 TB. per quart. Serve with a shaker jar
of crushed hot peppers on the side for those who
like heat. Hand-mixed from: Ancho chili pepper,
cumin, garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #11150 $ 4.79
4 oz. bag #11147 $ 4.45
8 oz. bag #11189 $ 7.89
1 lb. bag #11118 $ 14.80
Medium Hot Chili Powder
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich
flavor–a pleasing bite that's not too hot. Add 1-2 TB.
Medium Chili Powder to each quart of chili for great
flavor. Add the spices while browning the meat for
even richer flavor. Chili Powder is also nice as a saltfree seasoning. Make a paste by mixing 1 TB. Chili
Powder with 1 TB. water and 1 TB. lime or lemon
juice, rub on chicken, fish, or pork chops before
grilling or sautéing. Hand-mixed from: Ancho chili
pepper, cayenne red pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #11255 $ 4.75
4 oz. bag #11242 $ 4.45
8 oz. bag #11284 $ 7.89
1 lb. bag #11213 $ 14.80
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used,
the chili will be hot but will lack the depth of flavor
the ancho peppers provide. This is the best
powder for those who like their chili hot and
flavorful. Hand-mixed from: Ancho chili pepper, red
pepper, cumin, crushed red pepper, garlic and
Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #11350 $ 4.75
4 oz. bag #11347 $ 4.45
8 oz. bag #11389 $ 7.89
1 lb. bag #11318 $ 14.80
For a delic
ious chili
recipe, go
to www.p
enzeys.co
Chili Con Carne Seasoning
Spicy flavor, but no heat. A great way to give chili
flavor to other dishes. Just sprinkle on chicken, fish
or chops, 1-2 tsp. per pound, add salt to taste.
Good on grilled vegetables. Hand-mixed from:
Ancho chili pepper, tomato powder, ground cumin,
Mexican oregano, garlic, coriander, minced onions,
red and green bell peppers, Tellicherry black pepper,
allspice, cilantro and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #11550 $ 5.29
4 oz. bag #11547 $ 5.45
8 oz. bag #11589 $ 9.85
1 lb. bag #11518 $ 18.70
Chili 3000
The chili of now—bright modern flavor;
everything chili should be. Perk up boring burgers
and meatloaf with a bit of Chili 3000; start with 1
tsp. per pound. If you’re looking to feed a crowd,
you can’t go wrong with a batch of chili. Use 1 TB.
per quart in your favorite chili recipe. Hand-mixed
from: Ancho chili powder, garlic, cumin, onion,
cilantro, paprika, cayenne red pepper, lemon peel,
Mexican oregano, black pepper, citric acid, natural
smoke flavor, jalapeno pepper.
1⁄ 4 cup jar (net .8 oz.) #11439 $ 2.79
1⁄ 2 cup glass jar (net 2.1 oz.) #11455 $ 4.49
4 oz. bag #11442 $4.45
8 oz. bag #11484 $7.89
1 lb. bag #11413 $14.80
Chili 9000
The chili of tomorrow boldly going where no chili
has gone before. Great chili flavor with a bright
modern twist—salt free too! Use 1 TB. per quart
with any chili recipe, from beef to turkey to bean
chili. Shake on boneless/skinless chicken breasts
or fish: brush with oil, sprinkle on 1-2 tsp. of Chili
9000 per pound before baking or sautéing. Great
for fajitas, veggie side dishes and sloppy joes.
Hand-mixed from: Ancho chili pepper, cumin, garlic,
cilantro, onion, paprika, cayenne pepper, lemon peel,
Mexican oregano, black pepper, cocoa powder, citric
acid, turmeric, cinnamon, coriander, ginger, natural
smoke flavoring, fenugreek, cloves, fennel, nutmeg,
white pepper, anise seed, jalapeno pepper, star anise,
cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.29
1⁄ 2 cup glass jar (net 2.1 oz.) #11950 $ 5.49
1 cup glass jar (net 3.8 oz.) #11992 $ 9.98
2 cup glass jar (net 7.2 oz.) #11921 $ 18.99
12
Penzeys spices | HOLIDAY
m!
1⁄4 cup jar (net 1.1 oz.) #10537 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #10553 $ 4.79
4 oz. bag #10540 $ 4.45
8 oz. bag #10582 $ 7.89
1 lb. bag #10511 $ 14.80
Bouquet Garni
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle ¹/2 tsp. per pound
on fish or chicken breasts before baking, or rub onto
the surface of roasts before cooking. Hand-mixed from:
savory, rosemary, thyme, Turkish oregano, basil, dill weed,
marjoram, sage, and tarragon.
1⁄4 cup jar (net .3 oz.) #10632 $ 1.79
1⁄ 2 cup glass jar (net .8 oz.) #10658 $ 3.99
1 oz. bag #10661 $ 3.49
4 oz. bag #10645 $ 8.29
8 oz. bag #10687 $ 15.55
Bratwurst Sausage Seasoning
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1⁄ 4 cup jar (net 1.6 oz.) #28031 $ 2.55
1⁄ 2 cup glass jar (net 3.4 oz.) #28057 $ 4.09
4 oz. bag #28044 $ 2.65
Breakfast/Pork Sausage Seasoning
Our best-seller. Traditional blend for breakfast patties
and links. This is a good seasoning for beginners. Mix 1
TB. with 1 lb. ground pork and work into ¹/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.
1⁄4 cup jar (net 1.8 oz.) #28136 $ 2.59
1⁄ 2 cup glass jar (net 3.6 oz.) #28152 $ 4.19
4 oz. bag #28149 $ 2.65
8 oz. bag #28181 $ 4.25
1 lb. bag #28110 $ 7.50
Cajun Style Seasoning
One of America’s most popular seasonings. Shake
heavily on chicken, fish, or steaks on the grill for robust
and spicy flavor. Add ¹/2 tsp. per pound to ground beef
or turkey for zesty Cajun burgers. Hand-mixed from:
paprika, salt, celery, sugar, garlic, black pepper, onion,
oregano, red pepper, caraway, dill, turmeric, cumin, bay,
mace, cardamom, basil, marjoram, rosemary, and thyme.
1⁄4 cup jar (net 1.2 oz.) #20835 $ 3.35
1⁄ 2 cup glass jar (net 2.7 oz.) #20851 $ 5.65
4 oz. bag #20848 $ 5.45
8 oz. bag #20880 $ 9.85
1 lb. bag #20819 $ 18.70
Cake Spice
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 2.95
1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 4.85
4 oz. bag #10845 $ 5.69
California Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.29
1⁄ 2 cup glass jar (net 2.3 oz.) #10953 $ 5.55
4 oz. bag #10940 $ 6.09
8 oz. bag #10982 $ 11.05
1 lb. bag #10911 $ 21.10
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup glass jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup glass jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
Cardamom
Cardamom is a pod consisting of an outer shell with little
flavor and tiny inner seeds with intense flavor. Stored in a
glass jar, cardamom pods will stay fresh indefinitely.
Shelled or decorticated cardamom seeds are inexpensive
and flavorful, but sometimes need to be crushed or
ground before use. Ground cardamom has an intensely
strong flavor and is easy to use (especially in baking,
where the fine powder is desirable). In India, where both
green and black cardamom are used, it is an important
ingredient in meat and vegetable dishes. In Northern
Europe, white cardamom is used to season baked goods
such as Christmas stollen, cakes, cookies, muffins and
buns. Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Whole Fancy White Scandinavian Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup glass jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup glass jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect
for roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, ¹/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what
could be better than a Bloody Mary topped with a
generous sprinkle of celery salt? Hand-mixed from: fine
salt and celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.35
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 3.69
4 oz. bag #20943 $1.79
8 oz. bag #20985 $ 2.59
1 lb. bag #20914 $ 4.20
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1⁄4 cup jar (net .5 oz.) #50834 $ 1.75
1⁄ 2 cup glass jar (net 1.3 oz.) #50850 $ 2.95
4 oz. bag #50847 $ 4.25
1⁄4 cup jar (net .9 oz.) #51136 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Whole Guatemalan Cardamom Seeds (no shell)
Ground Indian Celery Seed
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #50955 $ 8.65
4 oz. bag #50942 $ 10.75
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.15
1⁄ 2 cup glass jar (net 2.4 oz.) #40952 $ 7.89
4 oz. bag #40949 $ 11.29
Celery Flakes
1⁄4 cup jar (net .9 oz.) #41133 $2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #41159 $ 3.55
4 oz. bag #41146 $ 2.95
8 oz. bag #41188 $ 4.85
1 lb. bag #41117 $ 8.70
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
1⁄4 cup jar (net .3 oz.) #30533 $ 1.79
1⁄ 2 cup glass jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
A sweet herb often used in Europe in the same way we
use parsley flakes. From Holland.
Chervil
1⁄ 4 cup jar (net .15 oz.) #30638 $ 1.59
1⁄ 2 cup glass jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite blend for turkey,
duck, goose, and pork roast. Perfect for the grill, sprinkle heavily on
rotisserie style chicken or pork roast, also on thick-cut pork chops and
beef short ribs. The larger chunks of spices in our Bicentennial Rub also
make it perfect for any large cut that takes an hour or longer to cook, and
the beautiful golden color can’t be beat. Try on roast leg of lamb, baked
or roasted whole stuffed chicken, Yankee pot roast, and thick-cut pork or
veal chops. Hand-mixed from: coarse flake salt, Tellicherry black pepper,
sugar, turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 2.99
1⁄ 2 cup glass jar (net 2.7 oz.) #20651 $ 4.99
4 oz. bag #20648 $ 4.45
8 oz. bag #20680 $ 7.89
1 lb. bag #20619 $ 14.80
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
13
Penzeys Cinnamon
There are two main types of
cinnamon. Cassia cinnamon is native
to Southeast Asia, especially southern
China and northern Vietnam, and has
the strong, spicy-sweet flavor most
Americans are familiar with. Vietnamese
and China cinnamon are the sweetest
and strongest varieties, with Korintje
cinnamon having a smooth flavor with
less bite. Our cinnamon sticks and
Korintje cinnamon both come from the
southwest coast of Sumatra in Indonesia.
It grows wild on the governmentprotected slopes of Mount Kerinci,
where the cinnamon gets its name. We
stock the top Korintje A grade, although
there are also the lower B and C grades,
which are the types of cinnamon usually
sold in supermarkets in the U.S. Our
very sweet and strong Vietnamese
cinnamon comes from the remote
north and west regions of Vietnam. The
strength of the flavor of spices depends
upon the essential oil content­—the
higher the level, the stronger the flavor.
When orders for cinnamon come in,
the large sticks are cracked into slightly
smaller pieces and packed into burlap
bags for shipment.
The second type of cinnamon,
Ceylon, or "true" cinnamon, has a much
different flavor. It is less sweet, with a
more complex, citrus flavor. The special
flavor of English and Mexican sweets
comes from Ceylon cinnamon. We like to
recommend Ceylon Cinnamon for baking
with fruit—especially in apple pie.
Finally, all of the goodness of all our
cinnamons...in one jar.
Penzeys Cinnamon
Now you can have it all. Just the right mix of our four
fabulous cinnamons to bring the best of each to
everything you bake. Put the shaker right on the table!
Sprinkle on cereal and fresh fruit, toast and applesauce,
rice and popcorn. A jar full of smiles. Hand-mixed from:
China cinnamon, Vietnamese cinnamon, Korintje
cinnamon, Ceylon cinnamon.
1⁄ 4 cup jar (net .8 oz.) #43537 $ 2 .95
1⁄ 2 cup glass jar (net 1.7) #43553 $ 4 .89
4 oz. bag #43540 $ 5 .75
8 oz. bag #43582 $ 10.45
1 lb. bag #43511 $ 19.90
Beth Glick and husband Bob have many
travel adventures. Here, everyone is all smiles
as two cultures come together.
Beth Glick
B
eth Glick of Sequim,
Washington, is known as “the Cake
Lady.”
“I’ve served Gingersnap Cake at
large church dinners for several
years, and at gatherings for family
and friends. The cake always gets
rave reviews—I’ve had many requests
for the recipe,” Beth says.
“I found this recipe in my GreatAunt Peg’s hand-written recipe book
after her death. She was a master
cake baker…and I guess I’m carrying
on that tradition. She baked cakes
for everyone, including the valets
who parked cars at the building
where she lived.
“I learned to cook and bake from
her and my paternal grandmother.
Both were 100 percent Italian and
wonderful cooks. I have fond
memories of visiting my grandmother and waking up to fresh bread
that she would bake very early in the
morning for our breakfast toast.
“On Saturday mornings, we would
come down to the kitchen to find
long strands of homemade pasta
hanging over the backs of the
kitchen chairs to dry out for Sunday’s
dinner. Grandmother rolled her
dough by hand, using a dowel.”
It’s the same kind of tender loving
care that Beth takes when she makes
her cakes.
Aunt Peg’s Gingersnap Cake
This recipe from Beth’s aunt is pretty and very
yummy, perfect for a holiday gathering.
21⁄4
3⁄4
1
1⁄2
1⁄2
2
1
1⁄2
1⁄4
3⁄4
1⁄2
3⁄4
2
Topping:
1⁄2
1
1⁄3
Cups all-purpose flour
Cup brown sugar, packed
tsp. baking powder
tsp. baking soda
tsp. salt
tsp. PENZEYS CINNAMON
tsp. POWDERED GINGER
tsp. GROUND NUTMEG or MACE
tsp. GROUND CLOVES
Cup molasses
Cup vegetable oil (Beth uses canola)
Cup cool water
eggs
Cup butter or margarine
Cup brown sugar, packed
Cup warm tap water
Preheat oven to 325°. Grease and flour a 12-cup
fluted tube pan. Take your time and do this well,
because tube cakes can be tricky to get out of
the pan, and if the pan is fully greased it’s no
problem at all. In a large bowl, whisk together the
flour, brown sugar, baking powder, soda, salt and
SPICES. Blend in the molasses, oil, water and eggs.
Beat well. Pour into the pan. Bake at 325° for 5060 minutes until done. It is done when it doesn’t
jiggle and you can see by looking into the cracks
it isn’t gooey inside.
Remove the cake from the oven and make
the TOPPING immediately. Melt the butter or
margarine in a medium, microwave-safe bowl
on high for 1-11⁄2 minutes or in a small pan over
medium heat. Stir in the brown sugar and water
to make a smooth syrup. With the hot cake still
in the pan, deeply prick the surface with a thin
knife or bamboo skewer about every inch around.
Pour the hot syrup over the cake. “Roll” the pan
from side to side to be sure the top of the cake is
coated (Beth saves a small amount of the glaze to
brush on the cake where it didn’t coat the outside
after she turns it out onto the serving plate,
usually right on the top and in the center).
Cool the cake in the pan for about 15-20 minutes,
then turn out onto a serving plate. Don’t cool too
long or the glaze will stick to the cake and pan.
Serve with warm LEMON SAUCE or a dollop of
fresh whipped cream.
Lemon Sauce (makes 2 Cups):
1⁄2
Cup sugar
2
TB. cornstarch
1⁄4
tsp. salt
2
Cups water
1⁄4
Cup butter or margarine
1
TB. finely grated lemon zest
3
TB. freshly-squeezed lemon juice
(1 large lemon)
1-2
drops yellow food coloring, optional
In a small saucepan, mix the sugar, cornstarch
and salt. Gradually stir in the water. Cook, stirring
constantly, until the mixture thickens and boils.
Boil and stir for 1 minute. Remove from the heat;
stir in the butter or margarine, lemon zest, lemon
juice and food coloring, if using. The sauce can be
made ahead of time and gently reheated on low
for 5 minutes.
Prep. time: 30 minutes
Baking time: 50-60 minutes plus cooling time
Serves: 14
Nutritional Information: Servings 14; Serving Size 1 piece (147g);
Calories 390; Calories from fat 170; Total fat 19g; Cholesterol 55mg;
Sodium 290mg; Carbohydrate 55g; Dietary Fiber <1g.
Surrounded by family, Faye Kerns celebrates
her granddaughter’s high school graduation.
Faye Kerns
I
t’s thanks to my husband
Quentin that I got interested in
cooking,” confides Faye Kerns of
Sierra Madre, California. “He would
eat ANYTHING! I kid you not.”
She recalls, “One time I made
something so terrible, the kids and I
ended up eating peanut butter and
jelly sandwiches. When Quentin got
home, the kids were sitting with
their elbows on the table all wideeyed to see what Daddy would do
when he tried my new dish. He ate
it, but later in private, he asked me
never to make it again!
“If it hadn’t been for his attitude,
I’m not sure I would have enjoyed
cooking. He was my biggest
encouragement.
“My mother didn’t allow anyone
in her kitchen when I was a young
girl,” adds Faye, “so when Quentin
and I married, I muddled through
learning to cook. I learned by trial
and error. The looks on the kids’
faces told me when something had
turned out pretty good.
“I do like to experiment,” says
Faye. “I wondered what would
happen if I added crystallized ginger
to my gingersnap cookie recipe.
Now these Spice Cookies are my
favorite.”
16 Penzeys spices | HOLIDAY
Faye’s Spice Cookies
Faye says her grandchildren call the cookies “stale” if
they last more than one night!
3⁄4 1
1⁄4 1
21⁄4 2
1⁄2 1-11⁄2 1-11⁄2 1⁄2 1-2 Cup butter (11⁄2 sticks), room
temperature
Cup brown sugar
Cup molasses
egg
Cups flour
tsp. baking soda
tsp. salt
tsp. POWDERED GINGER
tsp. PENZEYS CINNAMON
tsp. GROUND CLOVES
Cups CRYSTALLIZED GINGER
Preheat oven to 350°. Cream together the
butter, sugar, molasses and egg. Sift together
the flour, baking soda, salt, POWDERED GINGER,
CINNAMON and CLOVES. Gradually add the dry
ingredients to the wet ingredients and mix well.
Stir in the CRYSTALLIZED GINGER. Roll the dough
into equal roughly ping pong-sized balls and
flatten with the palm of your hand. Place the
cookies on parchment paper-lined or greased
cookie sheets and bake for 12-14 minutes or until
the centers of the cookies are no longer “gooshy.”
Remove from baking sheets to cool.
Prep. time: 15 minutes
Baking time: 12-14 minutes per batch
Yield: roughly 3 dozen cookies
Nutritional Information: Servings 18; Serving Size 2 cookies
(54g); Calories 210; Calories from fat 70; Total fat 8g; Cholesterol
30mg; Sodium 270mg; Carbohydrate 34g; Dietary Fiber <1g.
Ground Cinnamon
China Cinnamon—Tung Hing
Extra sweet, spicy and strong. Perfect for everything
from cinnamon rolls to apple pie, Christmas cookies to
French toast. China cinnamon is perfect for cinnamon
sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated sugar and
keep it on the table. Sprinkle in pancake and waffle
batter, shake on oatmeal and cream of wheat, yogurt
and fresh fruit.
1⁄4 cup jar (net .8 oz.) #43137 $ 2.55
1⁄2 cup glass jar (net 1.7 oz.) #43153 $ 4.09
4 oz. bag #43140 $ 4.45
8 oz. bag #43182 $ 7.89
1 lb. bag #43111 $ 14.80
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
1⁄ 4 cup jar (net 1.0) #43032 $ 2.69
1⁄ 2 cup glass jar (net 2.2) #43058 $ 4.39
4 oz. bag #43045 $ 4.15
8 oz. bag #43087 $ 7.29
1 lb. bag #43016 $ 13.60
Ceylon Cinnamon
Complex and fragrant, with a citrus overtone and rich
buff color. Although Ceylon cinnamon is less strong, its
hint of citrusy flavor and lack of any bite whatsoever
makes it the favorite in both England and Mexico
where it is preferred for all uses. Ceylon 00000
Cinnamon, ground, from Sri Lanka.
Sticks, Chunks & Cinnamon Sugar
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
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⁄ 4 cup jar (net .7 oz.) #43432 $ 3.55
1⁄ 2 cup glass jar (net 1.8) #43458 $ 6.09
4 oz. bag #43445 $ 8.79
8 oz. bag #43487 $ 16.55
1 lb. bag #43416 $ 32.10
1 oz. bulk bag #53464 $ 2.39
4 oz. bag #53448 $ 5.45
8 oz. bag #53480 $ 9.85
1 lb. bag #53419 $ 18.70
1 oz. bulk bag #43861 $ 2.39
4 oz. bag #43845 $ 5.45
8 oz. bag #43887 $ 9.85
1 lb. bag #43816 $ 18.70
Vietnamese Cinnamon—Extra Fancy
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).
Cinnamon Sugar
Vietnamese cinnamon is the strongest, richest, and
sweetest cinnamon around. For traditional cinnamon
recipes such as gooey cinnamon rolls, the vibrant flavor
of Vietnamese cinnamon really shines. It is so strong,
that in most recipes it should be cut back by about a
third, but it is perfect used full strength in any recipe
where cinnamon is the main, delicious flavor. Ground,
from Vietnam.
1⁄4 cup jar (net .7 oz.) #43232 $ 3.25
1⁄2 cup glass jar (net 1.7 oz.) #43258 $ 5.45
4 oz. bag #43245 $ 7.65
8 oz. bag #43287 $ 14.25
1 lb. bag #43216 $ 27.50
Pumpkin Roll Dessert
This recipe from Jacki Keck is so pretty and sure
to impress your family and friends. Plus, it is super
delicious. As far as rolls go, this is a pretty easy
recipe to start with if you’ve never done one.
3
71⁄2 1
1
1
1
1
large eggs
oz. canned pumpkin (half of a
15 oz. can)
Cup sugar
Cup flour
tsp. baking soda
tsp. baking powder
tsp. PENZEYS CINNAMON
See spice Index on page 61
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 1.85
4 oz. bag #53048 $ 4.15
8 oz. bag #53080 $ 7.29
1 lb. bag #53019 $ 13.60
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 1.85
4 oz. bag #53143 $ 4.15
8 oz. bag #53185 $ 7.29
1 lb. bag #53114 $ 13.60
Filling:
8
1
1
2
oz. cream cheese, softened
Cup powdered sugar + 2 TB.
for topping
tsp. PURE VANILLA EXTRACT
TB. butter
Preheat oven to 375°. Line a jelly roll pan with
wax paper and spray with non-stick spray or
rub with oil. In a mixing bowl, beat together
the eggs and pumpkin. Gradually add the dry
ingredients and mix well. Pour the batter in the
pan and spread evenly using a flexible spatula.
Bake at 375° for 12-15 minutes. Gently turn the
cake over and ease out onto a clean dish towel
(not a terry one, a plain cloth), or cheesecloth,
discard the wax paper and carefully roll the
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 2.99
1⁄ 2 cup glass jar (net 3.8 oz.) #11855 $ 4.95
4 oz. bag #11842 $ 3.29
8 oz. bag #11884 $ 5.59
1 lb. bag #11813 $ 10.20
cake from the short end. Let cool for about 30
minutes. If it is left too long rolled up it is hard
to unroll it without cracking. While the cake is
cooling, beat together the filling ingredients.
When the cake is cool, unroll, spread gently with
the filling all the way to the edges, re-roll and
place on a serving platter. Sift 2 TB. powdered
sugar over the top. Admire, then cut into circles
and serve.
Prep. time: 30 minutes
Baking time: 12-15 minutes
Serves: 16-18
Nutritional Information: Servings 18; Serving Size 1 slice (54g);
Calories 140; Calories from fat 45; Total fat 5g; Cholesterol 40mg;
Sodium 150mg; Carbohydrate 23g; Dietary Fiber <1g.
1-800-741-7787 | www.penzeys.com
17
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning. Handmixed from: salt, paprika, mustard, ancho, celery, black and
red pepper, dill, caraway, allspice, ginger, cardamom, thyme,
bay, mace, cinnamon, savory and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 2.89
1⁄ 2 cup glass jar (net 2.7 oz.) #21058 $ 4.79
4 oz. bag #21045 $ 4.15
Chicago Steak Seasoning
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix 1
TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #29933 $ 3.85
1⁄ 2 cup glass jar (net 3.6 oz.) #29959 $ 6.69
4 oz. bag #29946 $ 5.45
8 oz. bag #29988 $ 9.85
1 lb. bag #29917 $ 18.70
Chinese Five Spice Powder
As America redefines its diet, increasing consumption
of vegetables and starches, and cutting fats and meat
portions, it makes sense to borrow from those who
have cooked this way throughout history. Chinese stirfry is quick, easy and very versatile, combining well
with all meats and vegetables. Hand-mixed from: China
cinnamon, star anise, anise seed, ginger and cloves.
1⁄4 cup jar (net .9 oz.) #11039 $ 3.29
1⁄ 2 cup glass jar (net 2.1 oz.) #11055 $ 5.55
4 oz. bag #11042 $ 6.09
8 oz. bag #11084 $ 11.05
1 lb. bag #11013 $ 21.10
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 3.69
1⁄ 2 cup glass jar (net 3.8 oz.) #26758 $ 6.35
4 oz. bag #26745 $ 4.79
8 oz. bag #26787 $ 8.55
1 lb. bag #26716 $ 16.10
Chives
Freeze-drying allows chives to maintain a very closeto-fresh flavor and texture, and bright green color. Even
the very small amount of moisture on a salad will
rehydrate them. Give a hint of garden herb freshness to
omelets, chicken soup, baked potatoes and vegetables.
Freeze-dried and circle cut. From California.
1⁄4 cup jar (net .05 oz.) #30733 $ 1.55
1⁄ 2 cup glass jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup glass jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
Cloves
Whole cloves are a must for studding hams and
flavoring stocks and hot cider and punch. The flavor is
intense, so be sure to use sparingly. Ground cloves are
perfect for baked goods. Because cloves bring out the
flavor of beef, add a whole clove to beef stew or a tiny
pinch of ground cloves to gravy. In the West, cloves are
mainly considered a baking spice, though their
preserving qualities make them popular for pickling
and barbecuing.
Corned Beef Spices
Use to marinate beef brisket. Hand-mixed from: Brown
and yellow mustard seed, coriander, allspice, cinnamon,
dill seed, bay leaves, ginger, cloves, Tellicherry
peppercorns, star anise, juniper berries, mace, cardamom,
red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.29
1⁄ 2 cup glass jar (net 1.5 oz.) #11655 $3.55
4 oz. bag #11642 $ 3.55
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 2.59
1⁄ 2 cup glass jar (net 3.6 oz.) #42651 $ 4.19
4 oz. bag #42648 $ 2.65
Cumin
Throughout the world, cumin is second in popularity
only to black pepper. Americans use it mostly for chili,
but cumin is a must in Indian, Mexican & Asian
cooking. Salsa and tacos are heavily seasoned with
cumin. Our ground cumin is the best you'll ever see.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 2.49
1⁄ 2 cup glass jar (net 2.1 oz.) #52759 $ 3.99
4 oz. bag #52746 $ 3.55
8 oz. bag #52788 $ 6.09
1 lb. bag #52717 $ 11.20
Whole Madagascar Cloves
1⁄4 cup jar (net .5 oz.) #52133 $ 2.65
1⁄ 2 cup glass jar (net 1.5 oz.) #52159 $ 4.25
4 oz. bag #52146 $ 5.45
8 oz. bag #52188 $ 9.85
1 lb. bag #52117 $ 18.70
Ground 40 Mesh Indian Cumin Seeds
Whole Ceylon Cloves
1⁄4 cup jar (net .9 oz.) #42730 $2.79
1⁄ 2 cup glass jar (net 2.2 oz.) #42756 $ 4.55
4 oz. bag #42743 $ 4.45
8 oz. bag #42785 $ 7.89
1 lb. bag #42714 $ 14.80
1⁄4 cup jar (net .7 oz.) #52238 $ 2.75
1⁄ 2 cup glass jar (net 1.5 oz.) #52254 $ 4.49
4 oz. bag #52241 $ 6.05
8 oz. bag #52283 $ 11.05
1 lb. bag #52212 $ 21.10
Ground Madagascar & Ceylon Cloves
1⁄4 cup jar (net 1.2 oz.) #42235 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #42251 $ 5.69
1 cup (net 4.4 oz.) #42277 $ 10.69
2 cup (net 8.8 oz.) #42222 $ 20.99
Coriander
Dill Seed
Perfect for pickling. From India
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz.) #52854 $ 3.35
4 oz. bag #52841 $ 2.65
The seed of the same plant that gives us cilantro,
coriander has a light, lemony flavor that combines
especially well with ginger. Use to season foods that
cook for longer than an hour, such as roasts, or items
that are cooked for a shorter time but at a higher
temperature, such as pan-fried, broiled or grilled
meats.
Dill Weed
Whole Canadian Coriander Seed
1⁄4 cup jar (net .3 oz.) #30933 $ 1.69
1⁄ 2 cup glass jar (net .8 oz.) #30959 $ 3.65
1 oz. bag #30962 $ 2.79
4 oz. bag #30946 $ 6.49
8 oz. bag #30988 $ 11.95
Ground, 40-mesh, Canadian Coriander Seed
English Prime Rib Rub
1⁄4 cup jar (net .5 oz.) #52533 $ 2.05
1⁄ 2 cup glass jar (net 1.2 oz.) #52559 $ 3.09
4 oz. bag #52546 $ 2.75
8 oz. bag #52588 $ 4.45
1 lb. bag #52517 $ 7.90
1⁄4 cup jar (net .7 oz.) #42530 $ 2.45
1⁄ 2 cup glass jar (net 2.0 oz.) #42556 $ 3.89
4 oz. bag #42543 $ 3.55
8 oz. bag #42585 $ 6.09
1 lb. bag #42514 $ 11.20
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef, for hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use ¹/4 tsp.
per drink in place of celery salt. An absolute must for
tomato juice. Hand-mixed from: salt, celery seed, sugar,
black pepper, onion, garlic, arrowroot.
1⁄4 cup jar (net 1.4 oz.) #21337 $ 3.09
1⁄ 2 cup glass jar (net 3.1 oz.) #21353 $ 5.15
4 oz. bag #21340 $ 4.15
8 oz. bag #21382 $ 7.29
1 lb. bag #21311 $ 13.60
18
Penzeys spices | HOLIDAY
Cocoa Powder
Natural High Fat Cocoa Powder
We carry two types of the highest quality cocoa that are almost twice as rich as the
grocery store varieties: Natural High Fat Cocoa is strong, dark and bittersweet–perfect for
all baking; Dutch High Fat Cocoa is processed to temper the natural acidity of the cocoa
bean, yielding a slightly less strong, but smooth and rich cocoa. American cooks tend to
prefer the Natural High Fat Cocoa for all uses, and we agree. Cocoa can easily replace
unsweetened baking chocolate. Use 3 TB. cocoa powder to replace a one-ounce square of
unsweetened baking chocolate.
Hot Chocolate Mix
Strong, dark chocolate flavor—our top choice. The
best cocoa for bringing life to your brownies, cakes
and cookies. High fat cocoa is the richest grade of
cocoa available in the world today. Perfect for all
your baking needs.
1⁄ 4 cup jar (net 1.0 oz.) #42330 $ 2.25
1⁄ 2 cup glass jar (net 2.1 oz.) #42356 $ 3.49
4 oz. bag #42343 $ 2.65
8 oz. bag #42385 $ 4.25
1 lb. bag #42314 $ 7.50
Dutch Process High Fat Cocoa Powder
Rich, smooth flavor. Just mix 1 rounded
tablespoon Penzeys Hot Chocolate Mix into each
cup of milk. Stir well, simmer gently. And try our
Hot Chocolate Mix in your coffee for a rich Cafe
Mocha. Just mix ²/3 cup coffee with ¹/3 cup milk
and Penzeys Hot Chocolate Mix to taste-we use 1
generous teaspoon. Hand mixed from: sugar,
natural high fat cocoa, Ceylon cinnamon, real
vanilla beans.
1⁄ 2 cup glass jar (net 3.8 oz.) #15653 $ 2.49
2 cup glass jar (net 13.4 oz.) #15624 $ 6.25
1 lb. stand up bag (net 16.0 oz.) #15611 $ 5.80
Processed with alkali. “Dutched” cocoa is processed
for a milder, smoother flavor. High fat cocoa is the
richest grade of cocoa available in the world today.
Perfect for all your baking needs.
1⁄ 4 cup jar (net .9 oz.) #42435 $ 2.35
1⁄ 2 cup glass jar (net 2.1 oz.) #42451 $ 3.65
4 oz. bag #42448 $ 2.95
8 oz. bag #42480 $ 4.85
1 lb. bag #42419 $ 8.70
Hot Chocolate Mix with
a Hint of Mint
Our rich, delicious Hot Chocolate With a Hint of
Mint is a great remedy for the little troubles of life.
Or the perfect way to treat yourself. Just mix a
tablespoon in each cup of milk, get it steamy hot,
and enjoy the cool warmth of hot chocolate, with
just a hint of mint. Hand mixed from: sugar, natural
high fat cocoa, Ceylon cinnamon, vanilla, peppermint
oil.
1⁄ 2 cup glass jar (net 3.8 oz.) #15758 $ 2.85
2 cup glass jar (net 13.4 oz.) #15729 $ 7.15
1 lb. stand up bag (net 16.0 oz.) #15716 $ 7.35
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .3 oz.) #31035 $ 1.95
1⁄ 2 cup glass jar (net .8 oz.) #31051 $ 4.35
4 oz. bag #31048 $ 9.99
Fajita Seasoning
A tasty, Mexican-style marinade for tacos or fajitas. Mix
1 TB. with ¹/4 cup oil and 1 TB. lime juice or vinegar. Add
thin strips of beef or chicken and let marinate for at
least an hour in the refrigerator. Grill or pan fry over
high heat—add slices of bell peppers and onion to the
pan if desired for the last 2 minutes of cooking time.
Fajita salads are a family favorite—purchase fresh, premade taco salad shells, then fill with layers of grilled
chicken or beef fajita strips and your favorite fixings,
from lettuce to guacamole. Hand-mixed from: salt, black
pepper, paprika, Turkish oregano, cayenne pepper, garlic,
celery, Mexican oregano, basil, nutmeg, cumin, marjoram,
thyme and rosemary.
1⁄4 cup jar (net 1.2 oz.) #21432 $ 2.99
1⁄ 2 cup glass jar (net 2.7 oz.) #21458 $ 4.99
4 oz. bag #21445 $ 4.45
8 oz. bag #21487 $ 7.89
1 lb. bag #21416 $ 14.80
See spice Index on page 61
Fennel
Fines Herbes
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).
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.
Whole Indian Fennel Seeds
1⁄ 4 cup jar (net .2 oz.) #13033 $ 1.75
1⁄ 2 cup glass jar (net .4 oz.) #13059 $ 3.45
4 oz. bag #13046 $ 10.25
1⁄4 cup jar (net .9 oz.) #54032 $ 2.09
1⁄ 2 cup glass jar (net 1.9 oz.) #54058 $ 3.19
4 oz. bag #54045 $ 2.45
8 oz. bag #54087 $ 3.85
1 lb. bag #54016 $ 6.70
Ground Indian Fennel Seeds
1⁄4 cup jar (net .8 oz.) #44039 $ 2.45
1⁄ 2 cup glass jar (net 1.9 oz.) #44055 $ 3.85
4 oz. bag #44042 $ 3.55
8 oz. bag #44084 $ 6.09
1 lb. bag #44013 $ 11.20
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 2.79
1⁄ 2 cup glass jar (net 2.9 oz.) #44150 $ 4.55
4 oz. bag #44147 $ 3.55
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and sauté in a hot
pan coated with vegetable oil spray or olive oil. If you
like lemon pepper, be sure to give this blend a try.
Hand-mixed from: Tellicherry black pepper, lemon peel,
orange peel, citric acid, garlic and onion.
1⁄4 cup jar (net 1.3 oz.) #13138 $ 3.29
1⁄ 2 cup glass jar (net 2.6 oz.) #13154 $ 5.55
4 oz. bag #13141 $ 5.45
8 oz. bag #13183 $ 9.85
1 lb. bag #13112 $ 18.70
1-800-741-7787 | www.penzeys.com
19
Gerald Pearson is festively dressed for a
Renaissance Fair as he plays his soprano
recorder.
Gerald Pearson
A
college history class led to a
love of Indian food for Gerald
Pearson of Muscatine, Iowa.
“In 1960 I was a senior at Cal Tech
taking a course in the history of
India and Pakistan,” Gerry writes. “A
guest professor from Berkeley visited
our class and then cooked an
elaborate Indian dinner for us.
“The professor served a variety of
dishes, one of which was curry
cauliflower. That was the first time I
ever liked cauliflower. I already had a
taste for hot and spicy Mexican food.
The curry was similar yet wonderfully
different. The following Monday I
bought an Indian cookbook and my
cooking took off from there.
“For the last 20 years I’ve been
significantly modifying recipes. I like
to cook in large quantities because I
take the time to fiddle around with
the ingredients to make a dish the
way it should be. I’ll tweak the recipe
and make notes for next time.
“My wife Sue and I eat Curried
Chicken and Vegetables with
Turmeric Rice for supper about once
a week. It’s strongly spicy, like a very
traditional Indian curry, yet it’s not
extremely hot, so most folks can
enjoy it. I myself eat it with a hot
Indian pickle to ramp up the heat.”
Curried Chicken and Vegetables
This recipe from Gerald is perfect for feeding a crowd. Even better, it’s good for you!
3
21⁄2 1⁄4 4-6 2
1
1
1
1
1⁄4 3
2-3 1
lbs. onions, diced
lbs. boneless, skinless chicken breasts,
cubed
Cup olive oil
TB. SWEET CURRY POWDER
TB. GROUND CUMIN
TB. GROUND FENUGREEK
TB. GARAM MASALA
tsp. GROUND GALANGAL (or POWDERED
GINGER)
24 oz. can diced or crushed tomatoes
Cup lime juice (juice of 2 limes)
15 oz. cans garbanzo beans (chick peas),
drained
lbs. chopped fresh or frozen vegetables
(cauliflower, broccoli, spinach, etc.)
14 oz. can coconut milk (light is fine)
Turmeric Rice
Convenience food doesn’t have to be bland and
boring. Gerald’s recipe makes a colorful side dish for
his Curried Chicken and Vegetables.
1
1⁄2 1⁄2 1
Cup water
tsp. GROUND CARDAMOM
tsp. POWDERED TURMERIC
Cup quick-cooking brown rice
(“ready in 10 minutes”)
In a large pot, heat the olive oil over medium
heat. Add the onions and cook until softened,
about 10 minutes. Add the chicken and SPICES
and cook until the chicken is lightly browned,
another 10 minutes. Add the tomatoes, lime
juice and garbanzo beans and stir well. Add the
chopped vegetables. If the vegetables are frozen,
thaw them first. Add the coconut milk. Cover
and slowly bring to a boil, stirring occasionally.
Reduce the heat to a simmer and cook, covered
for 20-40 minutes, until the vegetables are
cooked to your liking.
Prep. time: 15 minutes
Cooking time: 40-60 minutes
Serves: 14-18
Nutritional Information: Servings 18; Serving Size 1 cup (307g);
Calories 480; Calories from fat 130; Total fat 14g; Cholesterol
35mg; Sodium 135mg; Carbohydrate 61g; Dietary Fiber 17g.
Follow the instructions on the package for
cooking the brown rice. However, don’t add
any salt or butter, add the CARDAMOM and
TURMERIC instead. Stir the spices into the water
so it is a deep orange color before adding the
rice.
Prep. time: 5 minutes (bringing water to a boil)
Cooking time: 10 minutes
Serves: 2
Nutritional Information: Servings 2; Serving Size 3/4 cup (163g);
Calories 150; Calories from fat 10; Total fat 1g; Cholesterol 0mg;
Sodium 10mg; Carbohydrate 34g; Dietary Fiber 2g.
Not All Curries Are
Hot
Cooking With Curry
Many people who eat curry for the first time
in an Indian restaurant are a bit overwhelmed by
trying a dish that is new to them but spiced for a
person who already knows and loves the flavor of
Indian food. The key to learning to love Indian
food yourself is to start at home by adding small
amounts of curry powder to foods you already
know and like. Sprinkle on chicken or chops
before cooking, scramble a bit with eggs, sauté
with vegetables. Soon the whole family will love
the flavors, and you can move on to authentic, but
not too spicy, dishes like Balti, Tandoori, Saté and
Rogan Josh. Finding new, quick ways to prepare
the same food for the family dinner isn’t always
easy, and Indian cooking is some of the most
delicious in the world. Give it a try...
Balti Seasoning
Baltistan is an ancient region of northernmost Pakistan
with influences from Persia, Tibet and China. Balti
meals are rich stews cooked in a karahi (small wok),
and would be eaten with naan and other Indian
breads. The deliciously spicy but not too hot flavor of
Balti makes it a great choice for chicken, pork or beef.
Hand-mixed from: coriander, garlic, ginger, cumin,
dundicut chilies, Ceylon cinnamon, brown mustard seeds,
cardamom, clove, fennel, fenugreek, charnushka, ajwain,
star anise, black cardamom, cilantro, anise seed and bay
leaf.
1⁄ 4 cup jar (net 1.0 oz.) #12331 $ 3.55
1⁄ 2 cup glass jar (net 2.7 oz.) #12357 $ 6.09
4 oz. bag #12344 $ 6.09
8 oz. bag #12386 $ 11.05
1 lb. bag #12315 $ 21.10
Hot Curry Powder
Same great flavor as Sweet Curry Powder, with more
hot red pepper and ginger. Commonly used by
Chinese restaurants, also known as “Madras Curry
Powder.” For grilled steaks, pork chops or chicken
wings, rub on ¹/2 - 1 tsp. per pound, along with salt as
desired. For spicy chicken noodle or eggdrop soup, add
1 tsp. per 2 quart pot. Hand-mixed from: turmeric, red
pepper, coriander, ginger, cumin, fenugreek, white
pepper, cinnamon, fennel, nutmeg, cardamom, cloves,
black pepper.
1⁄ 4 cup jar (net 1.0 oz.) #12236 $ 3.19
1⁄ 2 cup glass jar (net 2.2 oz.) #12252 $ 5.39
4 oz. bag #12249 $ 6.09
8 oz. bag #12281 $ 11.05
1 lb. bag #12210 $ 21.10
Garam Masala
Garam Masala, a blend of savory Indian spices, is one of
the few spice mixes actually used in India. It has no
turmeric, so it isn’t yellow, and is often added to hot or
mild curry powder. The formula for Garam Masala was
brought into the store by a Punjabi man who had
moved to the U.S. It was his mother's recipe; in
exchange for blending the spices for him, he gave it to
us. His mother was proud to hear that her blend was a
hit in America. Hand-mixed from: coriander, black
pepper, cardamom, cinnamon, kalonji, caraway, cloves,
ginger, nutmeg.
1⁄ 4 cup jar (net .9 oz.) #12436 $ 3.55
1⁄ 2 cup glass jar (net 2.1 oz.) #12452 $ 6.09
4 oz. bag #12449 $ 7.65
8 oz. bag #12481 $ 14.25
1 lb. bag #12410 $ 27.50
Maharajah Style Curry Powder
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Kashmir saffron
in every 100 lbs. of curry powder. Add glorious color
and flavor to chicken and seafood curry. For rice, saute
¹/2 tsp. in 1 TB. butter for 2 min., add 1 cup rice, 2 cups
water and dash of salt. Bring to boil, cover, reduce heat,
simmer for 18 minutes. Hand-mixed from: turmeric,
coriander, cumin, cardamom, fenugreek, ginger, nutmeg,
fennel, cinnamon, white pepper, black pepper, cloves, red
pepper and saffron.
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 6.79
1⁄ 2 cup glass jar (net 2.3 oz.) #12652 $ 13.09
1 cup glass jar (net 4.5 oz.) #12681 $ 21.45
2 cup glass jar (net 9.1 oz.) #12623 $ 39.99
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and ¹/2 cup yogurt. Cook 12 hrs. over low heat till lamb is tender and sauce thick.
Hand-mixed from: paprika, garlic, ginger, cumin,
coriander, pepper, cayenne, cinnamon, cardamom,
cloves, saffron.
1⁄ 4 cup jar (net 1.0 oz.) #12731 $ 3.39
1⁄ 2 cup glass jar (net 2.5 oz.) #12757 $ 5.79
4 oz. bag #12744 $ 6.09
8 oz. bag #12786 $ 11.05
1 lb. bag #12715 $ 21.10
Saté Seasoning
Of all the regional dishes of Indonesia, saté is probably
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is the
meat of choice for skewers in Indonesia, but chicken
and beef are equally popular here in the US. Saté
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). Saté Seasoning is great for light
meals such as boneless/skinless chicken and fish fillets.
Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from:
salt, brown sugar, garlic, white onion, coriander, shallots,
ginger, turmeric, paprika, Ancho pepper, galangal,
cayenne, lemon grass.
1⁄ 4 cup jar (net 1.2 oz.) #21232 $ 3.35
1⁄ 2 cup glass jar (net 2.4 oz.) #21258 $ 5.69
4 oz. bag #21245 $ 6.09
Contrary to popular belief, Indian food isn’t
all hot. The wonders of spicing are nowhere more
apparent than in India, where stronger-flavored
meats, such as lamb, are turned into the most
delicious dishes imaginable through spicing and
slow cooking. Tandoori, Maharajah and Sweet
Curry are rich and flavorful without being hot.
Hot Curry and Vindaloo are hot and spicy. Garam
Masala, Rogan Josh, Saté and Balti are somewhere
in between. Just starting out? Try Sweet Curry,
Rogan Josh, Tandoori, Balti and Saté Seasoning.
Sweet Curry Powder
The perfect first curry powder. Great flavor, little heat,
nice for simple chicken curry. For baked chicken or fish,
use ¹/2 tsp. per lb. for rich (not too spicy) flavor. Add 1
tsp. to a pot of chicken soup for flavor and color. For a
curried pasta or green salad dressing, saute 1-2 tsp. in
2 TB. olive oil for 3 minutes over low heat, blend into 1
cup yogurt or ¹/2 cup vinegar and oil. Hand-mixed from:
turmeric, coriander, cumin, fenugreek, ginger, nutmeg,
fennel, cinnamon, white & black pepper, cardamom,
cloves, cayenne.
1⁄ 4 cup jar (net 1.0 oz.) #12036 $ 3.09
1⁄ 2 cup glass jar (net 2.2 oz.) #12052 $ 5.09
4 oz. bag #12049 $ 5.45
oz. bag
bag #21287
#12081 $$ 11.05
9.85
88 oz.
lb. bag
bag #21216
#12010 $$ 21.10
18.70
11 lb.
Tandoori Seasoning
Clay ovens known as tandoors and the flavorful food
they produce have become popular the world over.
The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and
baked in the tandoor. You might not have a clay oven
in the kitchen, but Tandoori Seasoning tastes great
anyway. Try it on baked, broiled or grilled chicken
kabobs, and sautéed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger,
cardamom and saffron.
1⁄ 4 cup jar (net .8 oz.) #12131 $ 3.65
1⁄ 2 cup glass jar (net 2.2 oz.) #12157 $ 6.29
4 oz. bag #12144 $ 7.65
8 oz. bag #12186 $ 14.25
1 lb. bag #12115 $ 27.50
Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state
nestled in the middle of the Malabar Coast of India.
Though control of Goa was returned to India in 1961,
the four and a half centuries of Portuguese rule left
many lasting impressions. Pork Vindaloo is a favorite
dish of the Catholics, who make up a third of the
population of Goa. The Muslims and Hindus of India
prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5
TB. water, set aside. Heat 2 TB oil, brown 1¹/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put
browned pork back into pot, add Vindaloo paste, 1 cup
water, 6 TB. vinegar and 1 tsp. salt, cook 30 min. Add 46 cups cubed potatoes, cook till tender (45 min. or so).
For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne
pepper. Hand-mixed from: coriander, garlic, cumin,
ginger, cinnamon, crushed brown mustard, cayenne,
jalapeño pepper, cardamom, turmeric, black pepper,
cloves.
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 3.19
1⁄ 2 cup glass jar (net 2.2 oz.) #12557 $ 5.39
4 / S Special Seasoned Sea Salt
Pure Extracts
Penzeys sells only pure extracts; no additives are used. Only the finest vanilla beans,
oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical,
easy and nice for quickly adding flavor to baked goods, sauces and frosting. To make a
simple syrup to glaze cakes, breads and muffins: boil 1⁄2 cup water, 1⁄4 cup sugar and 1 tsp.
of PURE VANILLA, ORANGE, ALMOND or LEMON EXTRACT for 2 minutes, then let
cool. Brush on finished bakery as a glaze, or use between cake layers before frosting.
Pure Almond Extract
38% alcohol. Pure, strong, fragrant almond flavor.
Use in small amounts (usually ¹/2 tsp. per batch) to
flavor cookies, bars, bread and crackers or add a
drop to sweeten waffles. Also traditional for Middle
Eastern meat stews, Indian sweet rice pudding and
mild curry. Excellent with fruit for pie or muffins.
4 fluid ounce bottle #93158 $ 7.35
8 fluid ounce bottle #93187 $ 13.39
16 fluid ounce bottle #93116 $ 24.19
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor, perfect for
baked goodies, especially cheesecakes, where it is
often used with lemon zest. Add a dash to fish,
pork and poultry marinades. Also nice in sherbet,
added to fresh fruit, for glazes and frostings, and
great for candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
4 fluid ounce bottle #93253 $ 7.35
8 fluid ounce bottle #93282 $ 13.39
16 fluid ounce bottle #93211 $24.19
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
4 fluid ounce bottle #93358 $ 7.35
8 fluid ounce bottle #93387 $ 13.39
16 fluid ounce bottle #93316 $ 24.19
Vanilla extract
on page 50.
Pronounced “four, S” our Special Seasoned Sea Salt
gives a great burst of flavor wherever salt is called for.
Like other seasoned salts, 4/S is great for steaks,
burgers and chops, but since we have made the flavor
lighter and brighter than your old seasoned salt, 4/S is
also outstanding for chicken, fish, veggies, salads and
popcorn as well. Give it a try, and we think you’ll agree
4/S = 100% delicious. Hand-mixed from: Coarse Sea Salt,
Sugar, Special Extra Bold Black Pepper, Paprika, Onion,
Turmeric, Garlic, Spice Extractives (including oleoresin of
paprika, black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29159 $ 2.39
1 cup glass jar (net 8.0 oz.) #29188 $ 3.85
4 / S Special Seasoned Sea Salt
This smoky version of our 4/S gives a delicious smoky
burst of flavor wherever salt is called for. Like other
seasoned salts, Smoky 4/S is great for steaks, burgers,
chops, chicken, fish, veggies, popcorn and more.
Hand-mixed from: Coarse Sea Salt, Smoked Paprika,
Sugar, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29454 $ 2.65
1 cup glass jar (net 8.0 oz.) #29483 $ 4.15
4 / S Special Seasoned Sea Salt
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29359 $ 2.65
1 cup glass jar (net 8.0 oz.) #29388 $ 4.15
Fox Point Seasoning
One of our very best blends, so good on all the foods
we are supposed to be eating more of, from fish to
vegetables. Bursting with the rich flavor of shallots and
chives. Use 1 tsp. per pound to season baked chicken
and scrambled eggs. For tasty dip use 2 tsp. of Fox
Point in 1 cup sour cream or yogurt. The dip makes an
outstanding topping for baked potatoes too, or make a
quick chicken or tuna salad by mixing 3 cups of cooked
chicken or tuna chunks with 1 cup of Fox Point dip.
Because we do not use any anti-caking agents in this
(or any other) blend, it tends to clump somewhat. To
keep it free-flowing, store in the refrigerator. Handmixed from: salt, freeze-dried shallots, chives, garlic, onion,
green peppercorns.
1⁄ 2 cup glass jar (net 1.7 oz.) #21553 $ 6.55
1 cup glass jar (net 3.2 oz.) #21582 $ 12.79
2 cup glass jar (net 6.4 oz.) #21524 $ 23.89
4 cup glass jar (net 12.8 oz.) #21579 $ 47.75
22
Penzeys spices | HOLIDAY
French Four Spice
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and
cloves.
1⁄ 4 cup jar (net 1.0 oz.) #13233 $ 3.25
1⁄ 2 cup glass jar (net 2.4 oz.) #13259 $ 5.49
4 oz. bag #13246 $ 5.69
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Thai Galangal Root
1⁄ 4 cup jar (net .8 oz.) #44239 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
Galena Street Rib and Chicken Rub
A mouth-watering traditional Southern-style seasoning
with hints of sage, nutmeg, and cayenne red pepper.
For pork ribs, rub on seasoning, 1-2 tsp. per pound.
Add a little more halfway through cooking. For chicken
use a bit less. For tasty barbecue sauce, mix 1 TB. in 1
cup tomato sauce or even ketchup. Really good for
grilled or broiled turkey wings—cut wings into
sections (we call them riblets) and sprinkle the Galena
Street on heavily before cooking. Hand-mixed from:
flake salt, sugar, black pepper, paprika, nutmeg, sage, and
cayenne red pepper.
1⁄4 cup jar (net 1.4 oz.) #21632 $ 3.09
1⁄2 cup glass jar (net 3.2 oz.) #21658 $ 5.09
4 oz. bag #21645 $ 3.85
8 oz. bag #21687 $ 6.69
1 lb. bag #21616 $ 12.40
Garlic
It is very easy to use granulated garlic, just
sprinkle on meat, fish, poultry, or vegetables. Use
about ¹/2 tsp. per lb. To rehydrate: use ¹/2 tsp.
granulated garlic in 1 tsp. water to equal 2 fresh
cloves of garlic. For minced garlic, use ¹/4 tsp. in
1 tsp. water to equal 1 fresh clove of garlic.
Rehydrate garlic before adding to tart foods like
tomatoes (their acidic nature will stop the garlic
from developing to its full strength).
Granulated Garlic Powder
1⁄4 cup jar (net 1.3 oz.) #44439 $ 2.69
1⁄2 cup glass jar (net 2.9 oz.) #44455 $ 4.35
4 oz. bag #44442 $ 3.29
8 oz. bag #44484 $ 5.59
1 lb. bag #44413 $ 10.20
Minced Garlic
1⁄4 cup jar (net 1.2 oz.) #44534 $ 2.79
1⁄2 cup glass jar (net 2.6 oz.) #44550 $ 4.55
4 oz. bag #44547 $ 3.55
8 oz. bag #44589 $ 6.09
1 lb. bag #44518 $ 11.20
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking; it is a
must for the holidays—from gingerbread
to pumpkin pie to fruit cakes, and it is
also increasingly used to flavor a variety
of other dishes. Ginger is essential for
Asian and Indian dishes where it is used
in many ways—from Indian curries, to
Japanese marinades, to Chinese stir-fry.
A pinch of ginger is a nice boost to
the flavor of salt-free dishes, and also
a flavorful addition to chicken soup,
sauteed vegetables, and roast chicken
or pork. For flavorful grilled steak,
rub ginger, garlic and black or white
pepper on meat, marinate a few hours
before cooking.
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it just to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into ¹/4" dices, then
preserved using the oldfashioned sugar cure method,
which gives a spicy sweet
flavor to the ginger.
Virtually fiber-free,
crystallized ginger is
perfect for baking and
candy-making.
Because the ginger
retains its warmth and
bite, even with the sugar
coating, it is excellent for
teriyaki, tuna or chicken
salad, plus sweet and sour
marinades.
1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 3.59
1⁄ 2 cup glass jar (net 3.1 oz.) #58856 $ 6.15
4 oz. bag #58843 $ 5.45
8 oz. bag #58885 $ 9.85
1 lb. bag #58814 $ 18.70
Sliced China Ginger Root
Dried sliced ginger root pieces stay fresh and
flavorful indefinitely, so they will be ready when
you are. Add a slice to stock for
chicken soup, Indian curries
and Asian dishes. The flavor
is strong and vibrant - if a
full slice is too much,
smaller pieces can be
broken off by hand.
4 oz. bag #54645 $ 3.39
8 oz. bag #54687 $ 5.75
1 lb. bag #54616 $ 10.50
See spice Index on page 61
Gingersnap
s Cookies
See www.penz
eys.com for th
is recipe.
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 2.65
1⁄ 2 cup glass jar (net 1.9 oz.) #44655 $ 4.25
4 oz. bag #44642 $ 4.45
8 oz. bag #44684 $ 7.89
1 lb. bag #44613 $ 14.80
Cracked China Ginger
Cracked ginger is traditionally used for pickling
and canning recipes, but is most popular now for
marinades, sauces and stock making. Add
1 tsp. to chicken stock or make
flavorful Japanese-style
marinade with 1 tsp. cracked
ginger, 2 fresh garlic cloves
(smashed), ¹/2 cup soy
sauce and ¹/4 cup
chopped pineapple. Add
¹/4 tsp. white pepper if
desired. Use to marinate
1 lb. shrimp or cubed
chicken or pork for stir-fry
with mixed vegetables.
1⁄ 4 cup jar (net .9 oz.) #44734 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #44750 $ 4.09
4 oz. bag #44747 $ 4.45
8 oz. bag #44789 $ 7.89
1 lb. bag #44718 $ 14.80
1-800-741-7787 | www.penzeys.com
23
Greek Seasoning
E
G
A
C
D
B
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The ‘A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The ‘B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The ‘C’,
‘D’, and ‘E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The ‘G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
A. 4 fl. oz. (1⁄ 2 cup) 1³⁄ 4" diameter x 4¹⁄ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $ 1.25
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.25
C. 8 fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.69
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.79
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.39
G. 8 fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.69
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse flake salt,
granulated garlic, and minced parsley.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 2.79
1⁄ 2 cup glass jar (net 3.3 oz.) #21858 $ 4.55
4 oz. bag #21845 $ 3.19
8 oz. bag #21887 $ 5.39
1 lb. bag #21816 $ 9.80
24
Penzeys spices | HOLIDAY
A traditional blend of lemon, garlic and oregano. To
make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 min. Add ¹/4 cup olive oil,
¹/4 cup salad oil, ¹/3 cup red wine vinegar (or ¹/4 cup
balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if
desired. Use to dress vegetable salads, tomatoes and
red onion with feta cheese and olives, chicken and
pasta salads, or a plain lettuce salad. For gyros, mix 1
TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Great on grilled, baked or
fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt, Turkish oregano, garlic, lemon, black
pepper, marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 2.85
1⁄ 2 cup glass jar (net 2.3 oz.) #21953 $ 4.65
4 oz. bag #21940 $ 4.45
8 oz. bag #21982 $ 7.89
1 lb. bag #21911 $ 14.80
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about ¹/2 tsp. per quart.
1⁄4 cup jar (net .8 oz.) #31130 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #31156 $ 4.09
4 oz. bag #31143 $ 4.45
8 oz. bag #31185 $ 7.89
1 lb. bag #31114 $ 14.80
Herbes de Provence
Herbes de Provence combines sweet French herbs and
flowery lavender with Italian herbs and fennel.
Excellent for roasting chicken or Cornish hens, beef or
pork tenderloin, rub on ¹/2 -1 tsp. per pound. Handmixed from: Rosemary, cracked fennel, thyme, savory,
basil, French tarragon, dill weed, Turkish oregano,
lavender, chervil and marjoram.
1⁄4 cup jar (net .4 oz.) #13338 $ 2.19
1⁄ 2 cup glass jar (net .8 oz.) #13354 $ 4.39
1 oz. bag #13367 $ 4.29
4 oz. bag #13341 $ 10.25
8 oz. bag #13383 $ 19.49
Horseradish Dip
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend
with ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of
vinegar. Hand-mixed from: ground horseradish, salt, dextrose,
onion powder, lemon peel, dill weed, black pepper, chives.
1⁄4 cup jar (net .8 oz.) #22039 $ 2.95
1⁄ 2 cup glass jar (net 2.0 oz.) #22055 $ 4.85
4 oz. bag #22042 $ 5.45
8 oz. bag #22084 $ 9.85
1 lb. bag #22013 $ 18.70
Horseradish Powder
Mix 1¹/2 parts water with 1 part horseradish. Serve with
prime rib, roast beef, baked potatoes. Mix into tomato
sauce with lemon for seafood cocktail sauce.
1⁄4 cup jar (net .7 oz.) #44934 $ 2.59
1⁄ 2 cup glass jar (net 2.0 oz.) #44950 $ 4.19
4 oz. bag #44947 $ 4.15
8 oz. bag #44989 $ 7.29
1 lb. bag #44918 $ 13.60
Italian Herb Mix
One of the best flavor combinations around. All the
sweet, flavorful herbs used in Italy—perfect for pizza
and spaghetti sauce. Try Italian Herb on oven roasted
potatoes—crumble on 1 tsp. Italian Herb per pound
with a bit of olive oil, garlic, and salt. Roast at 350° for
an hour, tossing every 15 min. Italian salad dressing:
mix 2 tsp. with ¹/3 cup vinegar and ¹/2 - 2/3 cup oil. Add
garlic, pepper, salt, and sugar to taste. Hand-mixed
from: oregano, basil, marjoram, thyme, rosemary.
1⁄4 cup jar (net .3 oz.) #13433 $ 1.75
1⁄ 2 cup glass jar (net .7 oz.) #13459 $ 3.65
1 oz. bag #13462 $ 3.09
4 oz. bag #13446 $ 7.19
8 oz. bag #13488 $ 13.35
Italian Sausage Seasoning
Spicy, not hot. Great for meatball sandwiches. For Hot
Italians: add ¹/4 - ¹/2 tsp. crushed red pepper and 1 tsp.
red wine vinegar per lb. Hand-mixed from: salt, cracked/
ground fennel, black pepper, sugar.
1⁄4 cup jar (net 1.6 oz.) #28231 $ 2.65
1⁄ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.25
4 oz. bag #28244 $ 2.65
8 oz. bag #28286 $ 4.25
1 lb. bag #28215 $ 7.50
Jerk Chicken & Fish Seasoning
Delicious Jamaican style BBQ blend for chicken and
seafood. Use 1 TB. per lb with 2 TB. water. Let stand 5 min.
Add the juice of half a lemon and salt to taste. Rub on, grill
over medium heat. Slightly hot; for authentic Jamaican
taste add more hot pepper. Hand-mixed from: ginger, brown
sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme,
nutmeg, black pepper, cumin, red pepper, jalapeño.
1⁄4 cup jar (net 1.1 oz.) #13633 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #13659 $ 5.45
4 oz. bag #13646 $ 5.45
8 oz. bag #13688 $ 9.85
1 lb. bag #13617 $ 18.70
Jerk Pork Seasoning
Jamaican style BBQ blend, great for pork chops or
tenderloin on the grill. Hand-mixed from: paprika,
allspice, ginger, red pepper, sugar, nutmeg, black pepper,
garlic, thyme, lemon grass, cinnamon, anise, cloves, mace.
1⁄4 cup jar (net 1.0 oz.) #13538 $ 3.25
1⁄ 2 cup glass jar (net 2.5 oz.) #13554 $ 5.45
4 oz. bag #13541 $ 5.45
8 oz. bag #13583 $ 9.85
1 lb. bag #13512 $ 18.70
Juniper Berries
Use to reduce the wild flavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
1⁄ 4 cup jar (net .6 oz.) #54937 $ 2.19
1⁄ 2 cup glass jar (net 1.3 oz.) #54953 $ 3.35
4 oz. bag #54940 $ 3.39
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1⁄ 4 cup jar (net .8 oz.) #55039 $ 3.15
1⁄ 2 cup glass jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
Mural of Flavor
Mural of Flavor blends over a dozen spices and herbs, creating a
wall (hence mural) of flavor so delicious, there’s no need to add
salt. Inspired by the rich and mouth-watering flavors of the
western Mediterranean, Mural of Flavor is wonderfully versatile.
Try it on chicken, fish, pork and beef. Add it to soups, rice and
potatoes. Shake it over sliced tomatoes, corn, popcorn and
scrambled eggs. Hand mixed from spices, shallots, onion, garlic,
lemon peel, citric acid, chives, orange peel.
1⁄4 cup jar (net 0.5 oz.) #14030 $ 3.29
1⁄2 cup glass jar (net 1.3 oz.) #14056 $ 5.99
1 cup glass jar (net 2.5 oz.) #14085 $ 10.69
2 cup glass jar (net 5.0 oz.) #14027 $ 19.99
Mural of Flavor Tilapia
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.
Mace
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
1 oz. bulk bag #55163 $ 3.09
4 oz. bag #55147 $ 7.29
Ground Grenadian Mace
1⁄4 cup jar (net 1.7 oz.) #28431 $ 3.49
1⁄ 2 cup glass jar (net 3.4 oz.) #28457 $ 5.99
4 oz. bag #28444 $ 3.69
8 oz. bag #28486 $ 6.39
1 lb. bag #28415 $ 11.80
1⁄ 4 cup jar (net .9 oz.) #45131 $ 3.75
1⁄ 2 cup glass jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
Lamb Seasoning
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint, ginger.
1⁄ 4 cup jar (net .8 oz.) #13738 $ 2.59
1⁄ 2 cup glass jar (net 1.5 oz.) #13754 $ 4.15
4 oz. bag #13741 $ 5.09
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.55
1⁄ 2 cup glass jar (net .5 oz.) #31251 $ 2.95
4 oz. bag #31248 $ 4.45
Lemon Peel
Extra fancy California zest (outer peel) with strong
lemon flavor and bright yellow color. Minced lemon
peel is preferred for baked goods such as lemon poppy
seed muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1⁄3 as much as a recipe calls for.
Minced Californian Lemon Peel
1⁄4 cup glass jar (net .9 oz.) #45036 $ 2.85
1⁄ 2 cup glass jar (net 1.6 oz.) #45052 $ 5.25
1 cup glass jar (net 3.2 oz.) #45081 $ 10.19
2 cup glass jar (net 6.4 oz.) #45023 $ 20.15
Powdered Californian Lemon Peel
1⁄4 cup glass jar (net 1.0 oz.) #48437 $ 3.09
1⁄ 2 cup glass jar (net 2.0 oz.) #48453 $ 5.69
1 cup glass jar (net 4.4 oz.) #48482 $ 10.75
2 cup glass jar (net 9.0 oz.) #48424 $ 20.99
See spice Index on page 61
Mahlab
Whole Turkish Mahlab
1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1⁄ 2 cup glass jar (net 2.2 oz.) #55255 $ 5.25
4 oz. bag #55242 $ 5.69
Marjoram
Marjoram is one of the most popular herbs in Europe,
but it hasn’t yet gained the popularity of basil and
oregano here in America. Its flavor is a sweet, flowery
cross between oregano and basil, making it the perfect
addition to soup, stews, tomato sauces, and dishes such
as baked chicken. It’s also nice for creamy potato dishes
like scalloped potatoes and potato soup. From Egypt.
1⁄4 cup jar (net .2 oz.) #31330 $ 1.45
1⁄ 2 cup glass jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads,
tabouli and main dishes, and preferred for English style
lamb and jellies. Peppermint has a warm and spicy
mint flavor and is the traditional mint used for flavoring
candies and chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
Take advantage of fresh autumn pecans for this
quick healthy dish.
2 6-8 oz. tilapia fillets
1-2 TB. olive oil
1-2 tsp. MURAL of FLAVOR
2 TB. brown sugar
2-4TB. crushed pecans (depending on
how nutty you like it!)
Preheat oven to 375°. Wash the fish, pat dry,
and place on a baking sheet. Drizzle with
olive oil and sprinkle with MURAL of FLAVOR.
Bake for 5 minutes. Sprinkle with brown sugar
and pecans; bake another 5-10 minutes,
depending on the thickness of the fish filets.
Serve with rice or pasta and fresh veggies.
Prep. time: 10 minutes
Cooking time: 10-15 minutes
Serves: 2
Nutritional Information: Servings 2; Serving Size 1 fillet (194g);
Calories 310; Calories from fat 130; Total fat 15g; Cholesterol
85mg; Sodium 90mg; Carbohydrate 10g; Dietary Fiber <1g.
Mulling Spices
To make our favorite mulled cider, mix 12 cups of apple
juice with 6 cups cranberry juice, add ¹/2 cup brown
sugar, 2 TB. butter, 2 tsp. PURE VANILLA EXTRACT, and 12 TB. MULLING SPICES. Simmer on low heat for 30-45
minutes. Your kitchen will smell great. For mulled wine,
simmer red wine gently for 20 minutes with 1 TB.
mulling spice per bottle. Hand-mixed from: cracked China
and Korintje cinnamon, Ceylon cloves, allspice, cardamom,
mace.
1⁄4 cup jar (net .8 oz.) #13938 $ 2.99
1⁄ 2 cup glass jar (net 1.7 oz.) #13954 $ 4.99
4 oz. bag #13941 $ 6.65
8 oz. bag #13983 $ 12.25
1 lb. bag #13912 $ 23.50
1 oz. bulk bag #31569 $ 2.49
4 oz. bag #31543 $ 5.69
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.49
4 oz. bag #31648 $ 5.69
1-800-741-7787 | www.penzeys.com
25
With flavor so fresh
and delicious,
Penzeys Freshly
Ground Pepper has
earned a spot right on
your kitchen table.
Penzeys Freshly Ground Pepper
A simple shake brings life to salads, sandwiches, pasta,
meat, potatoes, soup and eggs. Cut back on sodium by
keeping Penzeys Freshly Ground Pepper right at salt’s
side. Reach for the pepper first!
The pepper harvest in Sarawak on
the island of Borneo is a centuries old
event that brings families and friends
together to celebrate the culmination of
a year of growth and (with luck) good
weather. The pepper harvest takes place
at the driest time of year, in late June
through early July.
Harvesting is still done by hand just
as it has always been. Determining the
peak of ripeness of pepper is a hands-on,
visual job. All of the pepper on a vine
does not mature at the same rate and
the subtle color differences are closely
monitored. Some spikes of peppercorns
are in a better location on the vine and
receive more sunlight and nutrients,
so they can be harvested earlier. The
harvesters must be ready at all times,
as pepper can quickly mature from the
dark green berries used to produce black
pepper, to the yellow and red berries
which are then soaked for white pepper.
Creamy white pepper, the type we carry
at Penzeys, fetches the highest price
for farmers. It also presents a greater
challenge. The longer pepper is left to
ripen, the higher the potential for heavy
rains to wipe out the crop or the hot
sun to dry the pepper on the vine. It is
the extra care and risks the farmers take
that produces the rich, sweet flavor that
has made pepper the king of spices for
millennia.
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.49
1⁄ 2 cup glass jar (net 2.4 oz.) #46354 $ 3.89
4 oz. bag #46341 $ 3.29
8 oz. bag #46383 $ 5.49
1 lb. bag #46312 $ 9.90
Spread Joy and Tastiness this Holiday Season
Give everyone the gift of deliciousness!
Penzeys new Mini Gift Box with its new Mini price makes giving a gift of great flavor
to everyone this holiday season both possible and reasonable. These four amazing,
universally-appealing spices will instantly bring deliciousness to the cooking of
everyone you know. Perfect as a stocking stuffer, a hostess gift or a
thoughtful thank-you gift. With this great limited-time introductory price
you really should buy a stack and hand them out freely. Penzeys Mini
Gift Box, the right lil’gifty for right now.
#82419 MINI GIFT BOX $11.95 (available at $7.95 until 12-31-2009)
ctory Offer
Special Introdu
$7.95
09
Thru Dec. 31, 20
Michael and daughter Caitlyn share special
moments together along with Grandpa
George on Father’s Day.
Michael Gallacher
Michael Gallacher of Moscow,
Pennsylvania, created this Turkey
Gumbo recipe to come home to
after a winter day spent cross-country
skiing. “It’s great for warming the
body,” he says.
“I’ve used this particular soup as a
starter at several dinner parties my
wife Chris and I have had. I generally
cut back on the cayenne pepper if I
am serving it to guests. It has gone
over great and is a real crowd pleaser
on a winter night.”
Michael enjoys cooking not just
for the wonderful warm feeling of
sitting down to a hearty meal on a
cold night, but for the process of
cooking too.
“The thing I like best about
cooking is the sense of completion,”
says Michael, who is an attorney. “My
job typically involves moving papers.
When I arrive at work, there are files
on my desk with lots of paper. When
I leave at the end of the day, there
are different files on my desk with
lots of papers. Rarely do I start
something in the morning and
complete it by the end of the day.
“Cooking allows me to create
something from nothing and have a
finished product within a relatively
short time. I then get to enjoy that
finished product and get to watch
others enjoy it as well.”
Spicy Turkey Gumbo
This gumbo is a meal in itself. It is a nice rib-sticking
food on any cold fall/winter night, but is especially
great made using the leftover Thanksgiving turkey
for stock. If you like it a little less hot, cut back on the
cayenne. It also makes a great starter for a dinner
party. Just be sure to give small portions or your
guests won’t eat anything else.
6
6
1
2
1⁄2 1⁄2 2
1
1⁄2 1⁄2 1⁄2 1
1⁄4 4
1⁄2 TB. butter
TB. flour
TB. olive oil
andouille sausages, cubed (kielbasa/
smoked Polish sausage, is a decent
substitute)
medium bell pepper, chopped
medium onion, chopped
stalks celery, chopped
TB. THYME
tsp. GROUND CUMIN
tsp. CAYENNE PEPPER
tsp. PENZEYS FRESHLY GROUND PEPPER
qt. (4 cups) turkey stock with turkey
meat (see NOTE)
lb. small, shelled shrimp
large BAY LEAVES
salt to taste
Cup cooked rice or Veggie Rice (go to
www.penzeys.com for this recipe)
In a medium pot, melt the butter over low heat.
Add the flour to make a paste or roux. Cover and
cook over very low heat for 11⁄2 hours, stirring
every 10-15 minutes. This may seem like a long
time, but it turns a beautiful dark brown and
gives the gumbo great color and flavor. It doesn’t
take much effort; just don’t forget it’s there!
In a separate pan, heat the olive oil over high
heat. Add the sausage and cook for 2-3 minutes,
stirring constantly. Add the bell pepper, onion
and celery, along with the THYME, CUMIN,
CAYENNE, and PEPPER and cook for 3-5 minutes,
stirring constantly.
When the roux is ready, slowly stir in the turkey
stock. Add the contents of the other pot. Add the
shrimp. Stir in the BAY LEAVES and salt. Cook for
an additional 10-15 minutes. Add the rice just
before serving.
NOTE: Michael usually uses Thanksgiving
leftovers to make a nice, meat-filled, rich stock.
Just leave some meat on the bones, cover with
water, and let simmer for several hours. Strain,
save some meat—or add some already sliced
meat that was leftover from the dinner, and you
are ready to make gumbo!
Prep. time: 2 hours for chopping, sautéing, stock
making and roux cooking
Cooking time: 30 minutes once everything is
together.
Yield: about 16 1-cup servings
Nutritional Information: Servings 16; Serving Size 1 cup (107g);
Calories 100; Calories from fat 70; Total fat 8g; Cholesterol 30mg;
Sodium 320mg; Carbohydrate 5g; Dietary Fiber <1g.
Whole Special Extra Bold®
Indian Black Peppercorns
Special Extra Bold® Indian Black Peppercorns are the
world’s best—only ten pounds out of every ton of
pepper makes the special grade. If you are new to
good pepper, you might want to stick with the regular
Tellicherry, as they are a better deal, but if you really
enjoy pepper you will appreciate the difference. Great
on everything, especially beef, chicken, chops, fish,
salads, vegetables, soups, and omelets.
1⁄4 cup jar (net 1.0 oz.) #56836 $ 2.79
1⁄2 cup glass jar (net 2.1 oz.) #56852 $ 4.59
4 oz. bag #56849 $ 4.79
8 oz. bag #56881 $ 8.55
1 lb. bag #56810 $ 16.10
White Peppercorns
White Peppercorns are regarded by many parts of the
world as the finest flavored, most preferred pepper,
rich and sophisticated. White peppercorns start out the
same as black peppercorns, but then are allowed to
ripen more fully on the vine, to produce a very large
berry with a looser outer shell. This black outer shell is
then removed in one of two traditional ways: the
Muntok peppercorns are soaked in water until the
black shell loosens, while the Sarawak peppercorns are
held under a constantly flowing stream of spring water,
yielding a whiter color, and an extra clean product.
Both white peppercorns have the traditional rich,
winey, somewhat hot flavor that is nice used in soup,
on grilled meat or poultry, in light-colored dishes or
mixed with black peppercorns for a broader range of
flavor. Many Asian dishes rely heavily on the flavor of
white pepper, and it is preferred for cooking the foods
of Southeast Asia, and Southern and Eastern Europe.
Beef Stew From Greece
Faye Kerns writes, “We’re not Greek, but we all like ethnic foods. This stew has always been a popular dish.
I’ve even made it for company.” For another delicious recipe from Faye, turn to page 16.
Whole Sarawak White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #56758 $ 5.09
4 oz. bag #56744 $ 5.09
8 oz. bag #56789 $ 9.15
1 lb. bag #56717 $ 17.30
Whole Muntok White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #56252 $ 4.65
4 oz. bag #56249 $ 4.15
8 oz. bag #56281 $ 7.29
1 lb. bag #56210 $ 13.60
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns can
be ground in a peppermill like black peppercorns or
crushed between your fingers. From India.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 2.85
1⁄ 2 cup glass jar (net .7 oz.) #56357 $ 5.25
1 cup glass jar (net 1.5 oz.) #56386 $ 10.19
2 cup glass jar (net 3.0 oz.) #56328 $ 19.69
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they are
called so because of their size and flavor. Called for in
almost anything, such as poultry, vegetables or fish.
1⁄ 4 cup jar (net .5 oz.) #56436 $ 4.25
1⁄ 2 cup glass jar (net 1.1 oz.) #56452 $ 8.09
1 cup glass jar (net 2.2 oz.) #56481 $ 14.45
2 cup glass jar (net 4.4 oz.) #56423 $ 24.99
2
3
2
1
3
lbs. lean beef stew meat
TB. olive oil
Cups water
6 oz. can tomato paste
TB. red wine vinegar
Black Peppercorns
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods have
made pepper affordable enough for all to enjoy, it is
more popular than ever, outselling all other spices, and
consumption continues to rise. If you are trying to
decide which peppercorn to buy, we suggest you start
with Tellicherry Peppercorns. All of our peppercorns
have great flavor, but the Tellicherry Peppercorn is the
top grade of Indian pepper. Malabar Indian
peppercorns are regarded as having the finest flavor of
the mass-produced varieties. A step above Malabar is
Tellicherry—a larger and more mature peppercorn,
possessing a more developed flavor.
Whole Tellicherry Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56036 $ 2.59
1⁄ 2 cup glass jar (net 2.2 oz.) #56052 $ 4.19
4 oz. bag #56049 $ 3.85
8 oz. bag #56081 $ 6.65
1 lb. bag #56010 $ 12.30
Whole Malabar Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 2.65
1⁄ 2 cup glass jar (net 2.5 oz.) #56157 $ 4.25
4 oz. bag #56144 $ 3.55
8 oz. bag #56186 $ 6.09
1 lb. bag #56115 $ 11.20
21⁄2 1⁄2 1⁄2 1⁄2 1
8
2
tsp. salt
tsp. sugar
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. MINCED GARLIC
4-inch CINNAMON STICK or 1⁄2 tsp.
GROUND CINNAMON
WHOLE CLOVES or 1⁄4 tsp. GROUND
CLOVES
lbs. small white onions—pearl onions or
other small pretty onions
Trim excess fat from the meat and cut into 1-inch
pieces. Heat the olive oil in a stock pot over
medium-high heat. Add the meat and brown on
all sides. In a medium saucepan, whisk together
water, tomato paste, vinegar, salt, sugar, PEPPER
and GARLIC. Heat to boiling and then pour over
the beef in the stock pot. Add the CINNAMON
STICK. Stick the cloves into one of the onions and
add to the mixture. Cover and simmer for 11⁄2
hours. Peel the remaining onions, cut the stem
ends off and discard, and add the onions to the
pot. Cook for 30-45 minutes until beef and onions
are tender. Remove the CINNAMON STICK and
clove-studded onion before serving. Serve with
pasta or rice and crusty bread.
Prep. time: 20 minutes (includes browning)
Cooking time: 30-45 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 1 1/2 cups
(321g); Calories 390; Calories from fat 240; Total fat 26g;
Cholesterol 75mg; Sodium 970mg; Carbohydrate 15g; Dietary
Fiber 3g.
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—from
shaker grind to coarse. To fill the peppermill and adjust the
grind, unscrew the nut on top of the mill, lift off the wood
cap, fill with peppercorns, then place the top back on. The
tighter the top is screwed on, the finer the ground pepper
will be. If the top is screwed halfway down, there will be a
large opening in the grinding mechanism, allowing big
chunks of pepper to fall through. If the top is screwed
down tightly, there will be a small opening for fine pepper.
Our salt shakers have larger holes in the top and are
designed to be used with coarse style flake salt. Fine table
salts may pour too quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 24.95
6" Peppermill (Natural Finish) #91143 $ 24.95
8" Peppermill (Dark Finish) #91459 $ 33.95
8" Peppermill (Natural Finish) #91446 $ 33.95
Salt Shakers (filled with Kosher style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 6.95
6" Salt Shaker (Natural Finish) #91167 $ 6.95
8" Salt Shaker (Dark Finish) #91475 $ 7.95
8" Salt Shaker (Natural Finish) #91462 $ 7.95
available in 2 sizes and 2 finishes
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 29.95
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 29.95
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 39.95
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 39.95
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
Special Grinds
Pepper Blends
Ground White Pepper
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1⁄ 4 cup jar (net 1.0 oz.) #14135 $ 2.75
1⁄ 2 cup glass jar (net 2.3 oz.) #14151 $ 4.49
4 oz. bag #14148 $ 4.15
8 oz. bag #14180 $ 7.29
1 lb. bag #14119 $ 13.60
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1⁄ 4 cup jar (net 1.0 oz.) #14430 $ 4.15
1⁄ 2 cup glass jar (net 2.1 oz.) #14456 $ 7.89
2 cup glass jar (net 7.7 oz.) #14427 $25.09
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 3.19
1⁄ 2 cup glass jar (net 2.3 oz.) #13859 $ 5.35
4 oz. bag #13846 $ 5.69
Szechuan Peppercorns
More spicy, fragrant and fresh than ever. These are not
true peppercorns, but are actually an aromatic reddish
berry with a black inner seed and peppery bite. A must
for Asian cooking. Perfect added to chicken soup.
1⁄ 4 cup jar (net .4 oz.) #56531 $ 2.35
1⁄ 2 cup glass jar (net 1.0 oz.) #56557 $ 3.69
4 oz. bag #56544 $ 5.49
8 oz. bag #56586 $ 9.95
1 lb. bag #56515 $ 18.90
30
Penzeys spices | HOLIDAY
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 $ 2.95
1⁄ 2 cup glass jar (net 1.6 oz.) #22750 $ 4.89
4 oz. bag #22747 $ 6.09
8 oz. bag #22789 $ 11.05
1 lb. bag #22718 $ 21.10
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For saltfree lemon-pepper, see Sunny Spain.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 3.09
1⁄ 2 cup glass jar (net 2.8 oz.) #22550 $ 5.09
4 oz. bag #22547 $ 4.45
8 oz. bag #22589 $ 7.89
1 lb. bag #22518 $ 14.80
Szechuan Pepper Salt
The easiest way to add the great flavor of Szechuan
Peppercorns to any dish. The Peppercorns are roasted
and ground and then mixed with flake salt. Sprinkle on
duck, pork, veggies, eggs, use in soups, on salads, the
possibilities are endless. Contains salt and Szechuan
Peppercorns.
1⁄ 4 Cup jar (net 1.3 oz.) #22639 $ 3.19
1⁄ 2 Cup glass jar (net 3.0 oz.) #22655 $ 5.39
4 oz. bag #22642 $ 4.59
8 oz. bag #22684 $ 8.19
1 lb. bag #22613 $ 15.40
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46433 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #46459 $ 4.75
4 oz. bag #46446 $ 4.45
8 oz. bag #46488 $ 7.89
1 lb. bag #46417 $ 14.80
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #46554 $ 4.79
4 oz. bag #46541 $ 4.45
8 oz. bag #46583 $ 7.89
1 lb. bag #46512 $ 14.80
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 2.45
1⁄ 2 cup glass jar (net 2.2 oz.) #45757 $ 3.85
4 oz. bag #45744 $ 3.19
8 oz. bag #45786 $ 5.39
1 lb. bag #45715 $ 9.80
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.55
1⁄ 2 cup glass jar (net 2.1 oz.) #45852 $ 4.09
4 oz. bag #45849 $ 3.85
8 oz. bag #45881 $ 6.65
1 lb. bag #45810 $ 12.30
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.59
1⁄ 2 cup glass jar (net 2.2 oz.) #46059 $ 4.19
4 oz. bag #46046 $ 3.85
8 oz. bag #46088 $ 6.65
1 lb. bag #46017 $ 12.30
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.65
1⁄ 2 cup glass jar (net 2.3 oz.) #46259 $ 4.29
4 oz. bag #46246 $ 3.85
8 oz. bag #46288 $ 6.65
1 lb. bag #46217 $ 12.30
Jacki Keck and her grandson, Ian, whip up a
batch of cookies. He’s a great helper!
Jacki
Keck
The kitchen was a
wonderful kaleidoscope of seasonal
sights and smells during the holidays
when extended family came to visit,”
recalls Jacki Keck of Williston, North
Dakota. “Some 30-40 people
gathered for dinner at my
grandparents’ house.”
She adds, “Mom is 94 now, but I’ll
never forget the ditties she recited
while I watched and learned by her
side as she worked in the kitchen.
“A stint in the Army sent my first
husband and me to the East coast,
where we met friends from other
countries who stimulated my interest
in trying new dishes. While living in
Arlington, Virginia, I came across a
delicious dish and developed this
recipe for Allegheny Cabbage Rolls.
“On-the-job-training and ‘survival
cooking’ were themes of my second
marriage as I became an instant
mother to Jim’s son and daughter.
We added three boys, two of them
twins, and they all grew up to enjoy
cooking.
“When just the three boys were
home, we rotated responsibilities for
Thanksgiving dinner. One learned to
make the turkey with stuffing, one
created the side dishes and the third
was in charge of dessert. The best
pumpkin pie I’ve ever eaten was
made by one of the twins ‘from
scratch.’
“Now Jim and I are the only ones
left at home. We still have occasional
family gatherings—and I love to hear
people say ‘something smells
wonderful’ as they walk in the door!”
See spice Index on page 61
CINNAMON, salt and PEPPER. Mash with your
hands until all the ingredients are blended. Butter
a large, rectangular casserole dish, at least 9”x13”.
Allegheny Cabbage Rolls
Jacki shares, “While living in Arlington, Virginia in
the ‘70s, I came across this dish and have developed
the following recipe.”
1
1⁄2 11⁄2 1
11⁄2 1⁄2 1⁄2 1
1
1
1⁄2 1⁄8 1
large head cabbage
Cup heavy cream (or half & half for
lighter rolls)
Cups sour cream (regular works best
in baking)
tsp. Worcestershire sauce
lbs. lean ground beef
Cup cooked rice, white or brown
white onion, minced
rib celery (with leaves), minced
egg, slightly beaten
tsp. PENZEYS CINNAMON
tsp. salt
tsp. PENZEYS FRESHLY GROUND PEPPER
tart apple, quartered and thinly sliced
(optional)
Preheat oven to 350°. Whisk together the
cream/half & half, sour cream and Worcestershire
sauce in a small bowl and set aside. Bring a
large saucepan of water to a boil while making
the meat filling. For the filling, mix the beef,
rice, onion, celery and egg. Sprinkle with the
Prepare the cabbage rolls by cutting the core
out of the cabbage, then carefully peeling the
leaves away (hopefully) in un-torn pieces. ‘Soften’
the individual cabbage leaves by dipping them
in the boiling water for about 30 seconds, then
spoon about 1⁄4 cup of the meat mixture in the
center of each leaf. Starting at the stem end, roll
the cabbage leaf around the meat ‘log’ and place
it across the bottom of the casserole. Repeat with
additional leaves/mixture until a layer is created.
If apples are added to this dish, lay about half of
them on top of the logs and sprinkle with a little
more CINNAMON. Spread about 1⁄2 cup of cream
mixture on top of the rolls and then prepare a
second layer. Top with more apples and cream
and create another top layer.
Spoon remaining cream mixture on top of the
layers and cover the casserole. Bake at 350° for
11⁄2 hours. Test for fork-tender cabbage. Have
additional plain sour cream handy for serving.
Note: We baked our rolls in a single layer and
didn’t use all the sour cream topping. We used
about half to make a thick line down the rolls
and served the rest on the side, making for a bit
lighter dish and eliminating the need for extra
sour cream on the side. They looked pretty too!
Prep. time: 30 minutes
Cooking time: 90 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 2 rolls (323g);
Calories 340; Calories from fat 200; Total fat 22g; Cholesterol
115mg; Sodium 280mg; Carbohydrate 16g; Dietary Fiber 4g.
1-800-741-7787 | www.penzeys.com
31
Dear Bill,
Thanks so much for your note
in the Summer catalog. Living in
Michigan, we haven’t had much
good press lately. My husband
Steve, who is from the metro Detroit area, gets very defensive
upon seeing/hearing all the negativity in the news. Detroit and this
whole state are so much more
than the car companies—we love
it here!
And we love visiting the Penzeys
store in Detroit. When we married
almost two years ago, Steve
brought Penzeys spices into my
life. I was a little skeptical looking
at all those jars with their “plain”
labels, but it didn’t take long to
win me over. I’m now experimenting with curry and other spices
that my bland taste buds weren’t
even aware of before I met Steve.
When we moved into a new house
recently, we needed to make room
for our spices—and now they are a
showpiece in our kitchen. People
ask all the time about them and
where we get them.
So thank you for your kind
words regarding Michigan and
know that you have plenty of customers here! –Becky T.K.
Thank you so much every
month for your catalog. Not only
do I love the coupon for the free
spice, but I have tried many of the
reader recipes—and they have
been a huge success.
We especially loved the Grilled
Veggie Pasta seasoned with Pasta
Sprinkle in the Harvest catalog.
My husband is on a very strict, nosalt diet and couldn’t get enough
of this dish!
Keep the catalog, coupons and
recipes coming!
–Christine P.
Dear Bill Penzey—
Finally! I was able to visit your
store in Jacksonville, Florida. I live
in Gainesville, but hubby needed
to go to Jacksonville, about 85
miles away, which is how I got to
see your store. The layout was
beautiful!
I wanted to see everything,
which I did, but hurriedly. Wish!
Wish! We’d get a store here in
Gainesville. Love your spices and
your wonderful vanilla! –Ginnie D.
Dear Penzeys,
A friend of mine introduced
me to Penzeys Spices years ago
and I’m one of the lucky cooks
who benefit from using these quality spices.
The photo shows my mother,
Julia, 97 years old, from Kingston,
Massachusetts, showing her greatgranddaughter Julia, age 6, how to
make some of her specialty dishes.
Happiness is when we’re able to
enjoy memorable family gatherings surrounded with delicious
home cooking.
I like to tell people, “Don’t settle for less than the best in your
recipes—spice it up with Penzeys!” –Rosemarie P.
We four sisters, the “Slater
girls,” have all come home to roost
in Florida again after many years
of living in different parts of the
country.
Even though many miles separated us through the years, we always made a point of getting together at least once a year for a
“Girls’ Weekend”…usually at the
beach or in the mountains and
even once on a two-week jaunt to
Ireland.
Of course, one of the main topics of discussion was sharing recipes of newly found favorites. It was
Sally who introduced the rest of us
to the Penzeys Spice catalog many
years ago. We love exploring the
catalog for new ideas, recipes and,
of course, for gifts to give to the
cooks in our lives. –Nancy L.
Keep those Cards
and Letters Coming!
Have a comment (or photo)
you’d like to share? We’d love to
hear from you. Send your letters
and photos (with information
about the people in them) to
Editor, Penzeys Spice Catalog,
19300 W. Janacek Court,
Brookfield WI 53045 or email
[email protected]
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: G09
Billing address
Delivery address (if different from Billing address)
Name__________________________________________________________________
Name__________________________________________________________________
Address_ _______________________________________________________________
Address 1_______________________________________________________________
City_ ________________________________________ State________ Zip____________
Address 2_______________________________________________________________
Daytime Phone_ _________________________________________________________
City_________________________________________ State________ Zip____________
E-mail__________________________________________________________________
Daytime Phone_ _________________________________________________________
E-mail__________________________________________________________________
Item #
Name of Spice/Seasoning
Quantity
Price Per Unit
Total Price
*For additional items or gift orders, please attach an extra sheet (Don’t forget a gift message and separate shipping charges).
Payment Method
Please enclose personal check, money order, gift card, or credit
card information.
❑ Check
❑ Money Order
❑ Gift Card (fill in 16-digit number below):
❑ Mastercard
❑ Visa
(Fill in credit card account # below):
Exp. Date
Month
Subtotal
$
Shipping ❑ Slow ❑ Regular
$
Shipping Charges (48 states)
❑ Discover
3 Digit Security Code
Year
Signature of Authorized Buyer
______________________________________________________
Allow 7-14 days for “Slow” shipping
Allow 3-6 days for “Regular” shipping
For orders totaling:
Slow
Regular
$9.99 and under
$3.95
$4.95
$10.00 – $19.99
$4.95
$5.95
$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
$40.00 – $49.99
$7.95
$8.95
$50.00 – $75.99
$8.50
$9.50
$76.00 – $100.99
$9.50
$10.50
$101.00 – $125.99
$10.95
$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.
Grand Total
TOLL FREE TELEPHONE (800) 741-7787
(414) 760-7337
FAX (414) 760-7317
ONLINE www.penzeys.com
MAILP.O. Box 26188
Wauwatosa, WI
53226-0188
HOURS (CST)8 am-5 pm, Mon–Fri
9 am-3 pm, Sat
1-800-741-7787 | www.penzeys.com
33
ces ts!
i
p
s S T gif
y
e
z A
Pen e GRE
k
ma
The incredible aromas?
The helpful tips?
The great recipes?
The Pirate Ship!
Come discover what you like most
about shopping at Penzeys.
Delicious recipes,
yours for the taking
throughout the store.
Our variety, friendly, helpful staff, instore tips and mouthwatering recipes
are all waiting to make the world of
great tasting food fun and easy for you.
Great prices too. Whether you are the
experienced cook looking to knock the
Find a Penzeys near you:
Alabama
« New !
Location
Birmingham Area
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Arizona
Phoenix Area
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
Over 250 spices
and seasonings
in store for you
to experience.
Just imagine how
wonderful it smells!
California
Los Angeles Area
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
w
« Npoen !
1347 4th Street
O
Santa Monica, CA
Phone 310-917-5577
Menlo Park
Gift boxes
and crates for
every occasion,
including the
Do-It-Yourself Gift
Box!
Illinois
Naperville
235 S. Washington St.
Phone 630-355-7677
Oak Park
1138 W. Lake St.
Phone 708-848-7772
Indiana
Indianapolis
5345 E. 82nd St.
Phone 317-577-7778
Iowa
Des Moines Area
8801 University Ave.
Clive, IA
Phone 515-267-0777
Kansas
Kansas City Area
771 Santa Cruz Ave.
Phone 650-853-1785
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
colorado
Denver Area
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
2500 W. Main Street ow
« Npen !
Littleton, CO
Phone 303-797-2777 O
Connecticut
Norwalk
197 Westport Ave.
Phone 203-849-9085
Hartford Area
24 Lasalle Rd.
West Hartford, CT
Phone 860-231-7510
Bringing the kids?
They’ll love our pirate
ship coloring corner.
They can even hang
their art on the wall!
socks off your Saturday night dinner
guests, or you’re just starting out and
want some seasonings to bring variety
to boneless, skinless chicken breasts,
give us a try. You’ll be glad you did–for a
lot of reasons, we bet!
Tennessee
St. Paul
6641 W. Poplar Ave.
Germantown, TN
Phone 901-737-7898
7626 160th St. W.
Phone 952-953-1788
674 Grand Ave.
Phone 651-224-8448
Missouri
St. Louis
7338 Manchester Rd.
Phone 314-781-7177
Nebraska
Omaha
616 S. 72nd St.
Phone 402-397-5760
New York
Long Island
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
New York City
Memphis Area
Texas
Dallas
12835 Preston Rd.
Phone 972-392-7777
Houston
516 W. 19th St.
Phone 713-862-6777
Virginia
Falls Church
513 W. Broad St.
Phone 703-534-7770
Richmond
3400 W. Cary St.
Phone 804-254-7667
Wisconsin
Appleton
Maryland
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
1048 Rockville Pike
Phone 301-738-8707
Ohio
Brookfield
Massachusetts
4455 Kenny Rd.
Phone 614-442-7779
Glendale
Rockville
Boston Area
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
Michigan
Detroit Area
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
Grand Rapids Area
Florida
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
9332 Arlington Expwy.
Phone 904-727-7197
Minnesota
Jacksonville
Lakeville
Minneapolis
3028 Hennepin Ave. S.
Phone 612-824-9777
Columbus
Cleveland Area
28859 Chagrin Blvd.
Woodmere, OH
Phone 216-839-0777
Oregon
710 Cassaloma Dr.
Phone 920-733-0977
16750 W. Bluemound Rd.
Phone 262-785-6777
5524 N. Port Washington Rd.
Phone 414-961-1777
Greenfield
5016 S. 74th St.
Phone 414-817-0773
Portland
Madison
Pennsylvania
Wauwatosa
11322 SE 82nd Ave.
Phone 503-653-7779
Philadelphia
8528 Germantown Ave.
Phone 215-247-0770
Pittsburgh
1729 Penn Ave.
Phone 412-434-0570
3252 University Ave.
Phone 608-238-5776
12001 W. Capitol Dr.
Phone 414-760-7307
Call stores for hours,
or go to
www.penzeys.com
Mustard
When making mustard, use stainless steel, glass or ceramic
utensils and containers (aluminum gives mustard an odd
flavor). For a standard thickness, use 8 parts mustard by
volume to 7 parts liquid. Mustard is very hot when first
mixed, and then mellows with age. Refrigeration nearly
stops the mellowing process. For hot mustard, store at
room temperature for 4 weeks, then move to refrigerator
(or try 8 weeks for mild). An easy starter recipe is 1 cup
regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3
fl. oz. cool water, 1⁄2 tsp. salt and 1 TB. honey. Mix until
smooth, then pack in glass jars. For Chinese restaurant-style
mustard, mix 3 TB Oriental powder with 3 TB water. Let
stand 10 minutes for heat and flavor to develop.
Regular Canadian Mustard Powder (medium)
1⁄4 cup jar (net .9 oz.) #45236 $ 2.05
1⁄ 2 cup glass jar (net 1.9 oz.) #45252 $ 3.05
4 oz. bag #45249 $ 1.89
8 oz. bag #45281 $ 2.79
1 lb. bag #45210 $ 4.60
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .8 oz.) #45436 $ 1.99
1⁄ 2 cup glass jar (net 1.8 oz.) #45452 $ 2.99
4 oz. bag #45449 $ 1.89
8 oz. bag #45481 $ 2.79
1 lb. bag #45410 $ 4.60
Mustard Seed
Northwoods Seasoning
Yellow Canadian Mustard Seed
1⁄4 cup jar (net 1.1 oz.) #22134 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #22150 $ 5.09
4 oz. bag #22147 $ 5.09
8 oz. bag #22189 $ 9.15
1 lb. bag #22118 $ 17.30
Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage
making. Brown mustard seed is smaller and hotter,
traditional for Asian and African cooking. In India, whole
brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many
vegetarian dishes. Try whole mustard seeds in barbecue
sauce and rubs, or marinades for grilling. The seeds become
very soft, giving great flavor and an attractive appearance.
1⁄4 cup jar (net 1.4 oz.) #55334 $ 2.19
1⁄ 2 cup glass jar (net 2.9 oz.) #55350 $ 3.35
4 oz. bag #55347 $ 1.89
8 oz. bag #55389 $ 2.79
1 lb. bag #55318 $ 4.60
Brown Canadian Mustard Seed
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.15
1⁄ 2 cup glass jar (net 2.5 oz.) #55550 $ 3.25
4 oz. bag #55547 $ 1.89
8 oz. bag #55589 $ 2.79
1 lb. bag #55518 $ 4.60
1⁄4 cup jar (net .9 oz.) #45531 $ 2.09
1⁄ 2 cup glass jar (net 1.9 oz.) #45557 $ 3.09
4 oz. bag #45544 $ 1.89
8 oz. bag #45586 $ 2.79
1 lb. bag #45515 $ 4.60
Saffron is the stigma of the fall
flowering crocus. Peek inside
most any flower and you will see
three threadlike filaments. These are
stigma— but only in the saffron crocus
are these stigma worth thousands
of dollars per pound. Saffron is so
valuable because it is a very labor
intensive crop; only 5-7 pounds of
saffron can be produced from each
acre of land. This makes saffron
the most expensive spice by
weight. However, saffron isn't the
most expensive by use because a
little goes a long way. A single gram
of saffron easily translates into golden
color and fragrant flavor in 10 recipes
of saffron rice, several batches of bread,
or a couple of big pots of paella.
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.
Spanish Coupé Saffron is the top grade of the
Spanish Saffron crop. Extra hand labor is used to
remove every bit of the yellow saffron style material,
leaving 100% beautiful pure red saffron threads.
Spanish Coupé Saffron is a truly excellent crop,
especially nice for the traditional Spanish dishes.
Coupé Quality Spanish Saffron
(100% red saffron threads)
Net 1⁄2 gram #57338 $ 8.49
Net 1 gram #57352 $ 15.99
Net per 1⁄4 oz. #57381 $ 81.99
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
Coupé or Kashmir Indian Saffron.
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
(90% red saffron threads, 10% yellow saffron styles)
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
* Kashmir "Mogra Cream" Indian Saffron is cur-
Serves: 4; Prep. time: 2 min. Cook: 25 min.
Superior Quality Spanish Saffron
Net 1⁄2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1⁄4 oz. #57783 $ 65.99
rently unavailable.
See spice Index on page 61
Northwoods Fire Seasoning
1⁄4 cup jar (net 1.0 oz.) #24033 $ 3.29
1⁄ 2 cup glass jar (net 2.5 oz.) #24059 $ 5.59
4 oz. bag #24046 $ 5.69
8 oz. bag #24088 $ 10.39
1 lb. bag #24017 $ 19.80
Crushed Brown Canadian Mustard Seeds
Saffron
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.
1-800-741-7787 | www.penzeys.com
35
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with ¹/2 cup
buttermilk and ¹/2 cup mayonnaise. For a lower calorie
version use low-fat mayonnaise, or up the proportion of
buttermilk, which will make the dressing thinner, but
equally tasty. Ranch dressing should be refrigerated, check
the freshness date on the buttermilk carton, and write it
on the dressing bottle. Hand-mixed from: salt, bell peppers,
garlic, onion, sugar, black pepper, parsley, thyme and basil.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #26053 $ 4.79
4 oz. bag #26040 $ 4.45
8 oz. bag #26082 $ 7.89
1 lb. bag #26011 $ 14.80
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
Green Goddess
Salt-free. An old-fashioned, classical style salad dressing,
somewhat like a mild, sweet, herb-filled creamy Italian,
heavy on the basil and dill. This base is not only nice for
green salads, it is great for fresh vegetable dip or as a light,
refreshing alternative to tartar sauce on baked or fried
fish. This base is very good without salt, but salt can be
added to taste (try ¹/2 tsp. per cup), or a squeeze of lemon
juice could be added in place of salt. To make one cup of
dressing, mix 1 rounded TB. GREEN GODDESS in 2 TB.
water, let stand 5 minutes. Whisk with 2⁄3 - 3⁄4 cup regular
or low-fat mayonnaise and 1 TB. vinegar. This dressing will
be thick (nice for dip), thin with 1-2 TB. water if desired.
Store in the refrigerator. Hand-mixed from: green onion,
sugar, basil, celery flakes, minced garlic and dill weed.
Country French Vinaigrette
1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 2.49
1⁄ 2 cup glass jar (net 1.4 oz.) #16450 $ 3.99
4 oz. bag #16447 $ 5.09
8 oz. bag #16489 $ 9.15
1 lb. bag #16418 $ 17.30
1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 2.95
1⁄ 2 cup glass jar (net 2.6 oz.) #26158 $ 4.89
4 oz. bag #26145 $ 4.45
8 oz. bag #26187 $ 7.89
1 lb. bag #26116 $ 14.80
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ²/3
cup vegetable oil and ¹/3 cup vinegar. To reduce the
calories, use ²/3 cup of a mild vinegar, such as rice
vinegar, and ¹/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream or yogurt and ¹/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix. Handmixed from: sugar, salt, garlic, onion, red bell pepper,
oregano, basil, marjoram, rosemary, thyme.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in ¹/3 cup red wine vinegar and ¹/2 cup olive oil,
refrigerate. Hand-mixed from: sugar, brown mustard, salt,
garlic, black pepper, lemon, onion, French tarragon, white
pepper, chives, thyme and cracked rosemary.
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream and ¹/2 cup mayonnaise. Thin with a few tablespoons of vinegar or water.
Reduced fat mayo or sour cream can be used, and yogurt
works well as a replacement for sour cream. Hand‑mixed
from: Tellicherry cracked black pepper, coarse salt, sugar,
garlic, thyme and parsley.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #26253 $ 4.79
4 oz. bag #26240 $ 4.45
8 oz. bag #26282 $ 7.89
1 lb. bag #26211 $ 14.80
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1⁄4
cup olive oil, 1⁄4 cup salad oil, 1⁄3 cup red wine vinegar
(or 1⁄4 cup balsamic vinegar and 2 TB. water), plus 1 tsp.
sugar if desired. Use to dress vegetable salads, chicken
and pasta salads, or a plain lettuce salad. For gyros, mix
1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Also great on grilled, baked
or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt, Turkish oregano, garlic, lemon, black
pepper, marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 2.85
1⁄2 cup glass jar (net 2.3 oz.) #21953 $ 4.65
4 oz. bag #21940 $ 4.45
8 oz. bag #21982 $ 7.89
1 lb. bag #21911 $ 14.80
Italian Vinegar and Oil
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 3.09
1⁄ 2 cup glass jar (net 3.1 oz.) #26558 $ 5.15
4 oz. bag #26545 $ 4.15
8 oz. bag #26587 $ 7.29
1 lb. bag #26516 $ 13.60
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with ¹/2 cup
corn oil and 1⁄3 cup fresh lime juice (3 medium limes).
Whisk briskly and refrigerate. Perfect poured over
harvest tomatoes tossed with red onions and goat
cheese. Hand-mixed from: sugar, ancho chili pepper,
flake salt, garlic, onion, cumin, black pepper, cayenne,
cilantro, Mexican oregano, chives, bay leaf and chipotle
pepper.
1⁄ 4 cup jar (net 1.2 oz.) #26637 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #26653 $ 4.65
4 oz. bag #26640 $ 4.15
8 oz. bag #26682 $ 7.29
1 lb. bag #26611 $ 13.60
W
Heather
Perry
hen Matthew and I had three
boys, I was disappointed that they
might not share my love of cooking,”
writes Heather Perry of East
Bridgewater, Massachusetts. “But
they proved me wrong. They could
make homemade cookies when they
were preschool age. Kyle, 11, once
brought cookies to preschool and
when the teacher complimented him
he said, ‘I’ll get you the recipe.’ The
teacher got a real kick out of that.
“I learned to cook as a young
teen,” Heather adds. “My mother
worked, so I made dinner. I grew up
on a farm and we grew lots of
vegetables. I have always loved the
idea of creating something delicious
out of ordinary ingredients. My
mother’s motto was ‘if you can read,
you can cook,’ which was very
encouraging.”
Heather often turns to Penzeys
spices when she is cooking for her
family. “Perry’s Pasta came about
Grilled Chicken Rub
This great rub from Heather Perry proves that salad
dressing isn’t just for salads. Get creative.
4
4
2
4
split chicken breasts, bone-in
TB. BUTTERMILK RANCH DRESSING
TB. water
TB. vegetable oil
Place the BUTTERMILK RANCH DRESSING in a
small bowl. Add the water and let sit for 5 minutes.
Add the oil and stir to a thin paste. Spread the rub
on the chicken before grilling. Grill the chicken
over medium heat until done—30-40 minutes
depending on the size of the breasts. Serve with
Perry’s Pasta.
Prep. time: 5 minutes
Cooking time: 30-40 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 chicken breast
(129g); Calories 330; Calories from fat 200; Total fat 22g; Cholesterol
80mg; Sodium 1600mg; Carbohydrate 4g; Dietary Fiber <1g.
when our oldest was just a baby,” she
explains. “I made this pasta salad for
a cookout with my in-laws. We put
the bowl too close to the baby and he
picked out all the black olives and
ate them. I never thought babies
would like olives. He’s been an olive
fan ever since!”
Perry’s Pasta
This simple, yet delicious pasta salad from Heather
goes great with her grilled chicken.
1
3
2
3⁄4 3⁄4 1
1
1
1⁄2 lb. box tricolor rotini, or favorite pasta
shape
TB. ITALIAN VINEGAR & OIL DRESSING BASE
TB. water
Cup olive oil
Cup vinegar
Cup feta cheese, crumbled
4 oz. can sliced black olives
pint grape tomatoes, optional
Italian cucumber or your favorite variety of
cucumber, diced or thinly sliced, optional
Heather and husband Matt enjoyed a
second honeymoon in Bermuda (above left).
The Perry boys (above) love to cook. Ryan, Will
and Kyle (left to right) are proud of the salads
they made for Dad on Father’s Day.
Prepare the pasta according to package directions.
Drain and place in a large serving bowl. In a
separate, small bowl, mix the ITALIAN DRESSING
BASE with water. Let stand 3 minutes. Whisk with
oil and vinegar. Top the pasta with the dressing and
stir gently to combine. Top with the cheese, olives,
tomatoes and cucumbers (if desired). Toss well. This
can be served warm or chilled.
Prep. time: 10 minutes
Cooking time: 10 minutes or so depending on
pasta type
Serves: 6
Nutritional Information: Servings 6; Serving Size 3/4 cup (189g);
Calories 630; Calories from fat 330; Total fat 37g; Cholesterol
20mg; Sodium 1010mg; Carbohydrate 64g; Dietary Fiber 3g.
Thanksgiving Dinner
38
Penzeys spices | Holiday
HOLIDAY
Turkey and Potatoes
A traditional holiday dinner, roast turkey is also nice
for any family get-together or Sunday party. This is
a simple, bountiful meal that everyone loves–and
there will be leftovers, too. For a quick and easy
dinner, use a turkey breast or half a turkey. For a
large family meal, get the big bird so there will be
plenty of leftovers, even after everyone has stuffed
themselves.
Turkey
1
2-4
2-4
whole fresh turkey (12-16 lbs.)
TB. vegetable oil or melted butter
TB. BICENTENNIAL RUB or POULTRY
SEASONING
“Butterflying” the turkey is a wonderful way
to have the turkey cook faster and be evenly
browned and cooked all at once—no fearing the
breasts will dry out before the thighs are done. To
butterfly the bird, use a large, heavy bread knife
(our choice) or really heavy-duty kitchen shears.
While the bird is still in the sink after washing,
turn it over and saw away at the back along both
sides of the spine from the bottom up, removing
the whole backbone. Use the backbone for stock.
It takes some effort but is well worth it! Once the
backbone is removed, turn the turkey over onto a
roasting pan, and push down with all your weight
on the breastbone. The turkey will suddenly go
flat with the thigh and leg portion sticking out—
see photo. Season and roast as usual at 325°, and
you can figure the bird will be fully cooked in one
hour less than if you had left it whole.
If you prefer to roast the bird whole, the
directions are to the right.
Creamy Mashed Potatoes
Use the smaller amount of the ingredients listed
for the average family. Use the larger amount for
8 people, or for a potato and gravy loving family
like the Penzeys.
3-5 lbs. russet or baking potatoes
1
⁄2-1 tsp. GRANULATED GARLIC POWDER
1⁄2-1 tsp. GROUND WHITE PEPPER
See spice Index on page 61
1⁄4-1⁄2 Cup sour cream
1⁄4-1⁄2 Cup milk
1⁄2-1 tsp. salt
Prep. time: 30 minutes
Cooking time: several hours total
Serves: 8-12
Preparation (can be done the night before or
Nutritional Information for Turkey: Servings 12; Serving Size
9 oz. (261g); Calories 560; Calories from fat 250; Total fat 27g;
Cholesterol 210mg; Sodium 180mg; Carbohydrate 0g; Dietary
Fiber 0g.
the morning of the dinner)
Turkey: Remove neck and giblets from the
cavity of the turkey and discard or freeze for
another recipe. Wash turkey, pat dry. Rub with
the vegetable oil or melted butter, season heavily
with BICENTENNIAL RUB or POULTRY SEASONING.
Place turkey in a large roasting pan with a rack,
cover with plastic wrap and refrigerate until ready
to cook.
Potatoes: Peel and quarter potatoes. Place in
a kettle of water large enough to cover them
and refrigerate. If the raw potatoes have been
refrigerated overnight, change the water in the
morning.
Cooking
Turkey: A turkey takes roughly 15 minutes per
pound to roast. 20 minutes per pound works
for a breast or half turkey; a 12 lb. bird will take
about 3 hours. These are approximate guidelines,
and many people will cook a bird longer. We
tend to find turkey always cooks faster than we
think, so we rely on a watchful eye and a meat
thermometer–which should read 160-170˚
inserted in the thick thigh meat. The nice thing
about this meal is that the potatoes will hold
nicely if the turkey needs an extra bit of time,
and the turkey will stay warm if it is done first.
If the turkey is done before everything else, just
remove it from the oven, cover it with a clean dish
towel, and let it rest. It should rest before carving
for 10 minutes anyway, and it will still be warm
for up to 30 minutes. Preheat the oven to 375°.
Uncover the turkey and place in the oven. Roast
for 20 minutes, then reduce oven temperature to
325°. Baste the turkey every 15 minutes or so.
Potatoes: About 1 hour before dinner, fill a heavy
4 quart pot 2⁄3 full with water, add 1 tsp. salt,
and bring to a rolling boil (this will take 10-15
minutes). Add the potatoes. Bring the potatoes
back to a slow boil over medium-high heat. Once
the potatoes are boiling, they will be done in
15-20 minutes (fairly tender when pierced with
a fork). Drain the potatoes (reserve the water for
the gravy) and return to the pot. Cover and return
to the stove with the heat off for a few minutes so
the potatoes will dry. Add GARLIC, WHITE PEPPER,
sour cream, milk, and salt, then mash with a
hand masher or whip with a beater, depending
on the texture you prefer (a mixer will create
fine, pureed potatoes, hand-mashing will yield
chunkier, denser potatoes). When mashed, cover
the potatoes tightly and leave on the back burner
of the stove until ready to serve (it is warm there
even with the burner turned off ).
Remove the turkey from the oven when the
thermometer has popped out, the juices run
clear when pierced in the thigh with a knife, or a
meat thermometer reads 160˚. Place the turkey
on a platter and let it rest for 10 minutes before
carving, which is just the amount of time needed
to prepare gravy. For our favorite gravy recipe,
see page 62.
Nutritional Information for Mashed Potatoes: Servings 12;
Serving Size 1/2 cup (123g); Calories 100; Calories from fat 10;
Total fat 1g; Cholesterol 0mg; Sodium 110mg; Carbohydrate 21g;
Dietary Fiber 2g.
Caraway Carrots
Roasted carrots are really great—the problem is
they take a long time to cook, and eating hard
half-cooked carrots or having the rest of the dinner
get overcooked waiting on the carrots aren’t great
options. This method turns out tasty roast carrots in
45 minutes or so.
1 lb. carrots
2 TB. butter
1 tsp. CARAWAY SEED
1⁄2 tsp. DILL SEED
1⁄4 tsp. GRANULATED GARLIC
2-3 TB. RASPBERRY ENLIGHTENMENT
Preheat oven to 350°. If you are cooking
something else too, like a roast, the carrots
are easy; they can cook at pretty much any
temperature. Bring a pot of water to a boil. Peel
the carrots, remove both ends, and cut into 2-3”
pieces. If the carrots are really thick, cut them
in half lengthwise too. Cook the carrots in the
boiling water for 7-10 minutes, depending on
how big and thick the chunks are. They should
not be soft, they should be about half cooked.
Drain. Place the butter in a glass pie plate and
melt it in the oven. Add the CARAWAY and DILL
SEED to the butter. Partially crush the spices with
a mortar and pestle or the back of a heavy spoon
first if desired. Mix the spices and butter well,
then add the carrots. Toss to coat, drizzle with
RASPBERRY ENLIGHTENMENT, and place in the
oven. Stir every 15-20 minutes. The carrots should
be deliciously glazed and fully cooked but not
mushy in about 40 minutes. Try one after half an
hour and see how they’re doing. The carrots can
be pulled from the oven and covered with foil
if they are done before the main dish; they will
be happy and warm resting for quite some time
before serving.
Prep. time: 15 minutes
Cooking time: roughly 45 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1/3 cup (87g);
Calories 80; Calories from fat 35; Total fat 4g; Cholesterol 10mg;
Sodium 80mg; Carbohydrate 10g; Dietary Fiber 2g.
1-800-741-7787 | www.penzeys.com
39
Dena Martin loves quilting almost
as much as cooking!
Dena Martin
O
ur home is always bursting with
friends and family during holiday
time,” says Dena Martin of SedroWoolley, Washington.
“It’s not unusual for us to have 35
dinner guests for a holiday meal. It
takes me a week to prepare our feast
and by the time Monday comes back
around I’m exhausted!” she
confides.
“Our ‘turkey day’ begins with
Cranberry Coffee Cake. I throw a
couple in the oven before I begin
working on the turkey, and everyone
snacks on them throughout the day.
“Everyone is really good about
helping out and getting everything
on the table. Guests bring side
dishes, my daughter Christina and a
family friend, Bruce, are in charge of
the mashed potatoes, my husband
carves the turkey and prime rib and
then gathers up all the kids, and I’m
baking pies the day before from
sunup ’til sundown.”
Dena smiles as she recalls a
treasured memory of her son Jeremy
taking a basket of Herb Dinner Rolls
outside to guests instead of placing
them on the table to be served with
dinner. “As you can imagine, things
can get very hectic in my kitchen just
before we sit down to eat. I don’t
always have time to supervise what
everyone is doing; fortunately I
always make about six batches of
rolls, so we had plenty.”
You’ll find more delicious recipes
from Dena, including her Cranberry
Coffee Cake, at www.penzeys.com.
40
Penzeys spices | HOLIDAY
Apple-Cranberry Stuffing
This stuffing recipe from Dena is a great combination of flavors and textures, perfect for Thanksgiving
but easy enough for any weeknight.
1⁄4 1
3
3⁄4 3⁄4 1
8-10 2
1
1⁄2 1-2 1⁄4 4-6 Cup butter (1⁄2 stick)
medium onion, chopped
stalks celery, sliced
Cup chopped apple (2 medium apples)
Cup dried cranberries (Craisins),
divided
Cup sliced almonds, divided
Cups dried bread crumbs (2⁄3-1 loaf )
tsp. POULTRY SEASONING
tsp. MARJORAM
tsp. THYME
tsp. salt
tsp. GROUND WHITE PEPPER
Cups chicken broth, warm
broth to the mixture, 1 cup at a time. Mix well
after each addition. How wet you like your
stuffing, how dry the breadcrumbs were to begin
with, and weather conditions will determine how
much chicken broth you will use. Add the stuffing
to the baking dish and sprinkle the remaining
sliced almonds and cranberries over the mixture.
Spray a piece of foil with cooking spray and cover
the baking dish. Bake at 325° for approximately
45–55 minutes.
NOTE: When you are adding the chicken broth to
the bread crumb mixture, you want the mixture
to be extra wet to ensure a moist stuffing because
it will dry out some during the baking process.
Prep. time: 15 minutes
Preheat oven to 325°. Butter a 9x13 baking dish Cooking time: 45-55 minutes
and set aside. In a large skillet, melt the butter
Serves: 8-12
over medium heat. Add the onion, celery, apple,
1
3
⁄2 cup of the cranberries, and ⁄4 cup of the
Nutritional Information: Servings 12; Serving Size 1 cup (229g);
almonds; cook over medium heat until tender.
Calories 420; Calories from fat 110; Total fat 12g; Cholesterol
In a large bowl, combine the bread crumbs,
10mg; Sodium 890mg; Carbohydrate 66g; Dietary Fiber 6g.
POULTRY SEASONING, THYME, MARJORAM, salt,
and WHITE PEPPER. Mix well. Add the skillet
mixture to the bowl and toss. Add the chicken
Herb Dinner Rolls
The flavor and texture of freshly baked rolls really can’t
be beat, and Dena’s roll recipe is wonderful, even for
inexperienced bread bakers.
11⁄2 tsp. salt
41⁄2-51⁄2 Cups bread flour, divided
2 TB. chopped fresh herbs (or 1 TB. dried
herbs—see NOTE)
1 Cup milk
1⁄4 Cup butter (1⁄2 stick)
1⁄3 Cup sugar
2 pkgs. dry yeast (not instant)
2 eggs
2 TB. melted butter
In a large mixing bowl, combine the salt with 11⁄2
cups of the bread flour and the herb mixture; set
aside. In a small saucepan, heat the milk, butter and
sugar until lukewarm. Remove from the heat and add
yeast. Stir and let stand 5 minutes to make sure the
yeast is active—it will be foamy and brown. With a
mixer at low speed, gradually beat the liquid into the
dry ingredients. Turn up to medium speed and beat
for 2 minutes, occasionally scraping the bowl. Beat
in the eggs and about 1⁄2 cup of the bread flour to
make a thick batter; continue beating for 2 minutes.
Stir in enough bread flour to make a soft dough. The
amount of flour needed can vary depending on the
heat and humidity of the day. Usually 5 cups is about
right. If you are unsure, use 41⁄2 cups and add more
while you are kneading if the dough is sticky.
If you are using a stand mixer, you can continue
beating the dough for approximately 5-7 minutes. If
not, turn the dough onto a lightly-floured board and
knead until smooth and elastic, approximately 10
minutes.
Shape the dough into a ball and turn into a large
greased bowl. Cover and let rise in a warm place
until doubled, approximately 45–65 minutes. See
TIP. Punch down the dough, transfer to a lightlyfloured board and cut in half; cover one half while
working with the other. Cut each half into 12 equal
pieces and shape into balls. Place about 2 inches
apart on greased baking sheets. Cover and let rise
until doubled, about 25 minutes. Once you have
completed the first sheet of 12 rolls and covered it
and moved it to a warm rising place start with the
other half.
Preheat oven to 400°. Once the rolls have risen, brush
the tops with the melted butter. Bake for 10 minutes
or until lightly browned.
NOTE: Decrease herb amount by half if using dried
herbs. Dena’s family’s favorite herb mixture is
chopped thyme and rosemary.
TIP: To get a good rise, put boiling water into an
appropriately-sized pan and place the bowl or baking
dish on top, cover and let rise. This is a great tip when
you’re short on time or if the inside temperature
is a little chilly. Also, these rolls can be shaped into
whatever shape you want. You would just need to
adjust your baking time.
Nutmeg
Both Grenadian and East Indian ground nutmeg are easy
to use and flavorful. Whole nutmeg are very large, about 80
per lb. (5-6 nutmeg per oz.), making them easier to grate by
hand. Ten seconds of rubbing on a small-holed grater will
yield ¹/2 tsp. of fresh, flavorful nutmeg. Grenada in the West
Indies grows some of the finest nutmeg in the world. When
using Grenadian nutmeg, use ²/3 of what the recipe calls for,
it is very potent. Nutmeg is a must for BBQ sauce. In Europe,
nutmeg is used atop most bakery and hot chocolate.
Fine Ground East Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #45636 $2.89
1⁄ 2 cup glass jar (net 2.2 oz.) #45652 $ 4.75
4 oz. bag #45649 $ 4.45
8 oz. bag #45681 $ 7.89
1 lb. bag #45610 $ 14.80
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #48558 $ 5.29
4 oz. bag #48545 $ 5.45
8 oz. bag #48587 $ 9.85
1 lb. bag #48516 $ 18.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.49
4 oz. bag #55642 $ 6.69
8 oz. bag #55684 $ 12.39
1 lb. bag #55613 $ 19.80
Old World Seasoning
Old World Seasoning is a popular, lower salt, allpurpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
1⁄4 cup jar (net 1.1 oz.) #22334 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #22350 $ 4.65
4 oz. bag #22347 $ 4.15
8 oz. bag #22389 $ 7.29
1 lb. bag #22318 $13.60
Onion Powder
Onion powder adds lots of flavor, and is a convenient way
to slip onions past children. White onion has sweet raw
onion flavor, toasted onion has a French onion flavor. To
make Onion Salt: Mix 1 TB Onion Powder with 3 TB salt.
Californian White Onions, Granulated
1⁄4 cup jar (net 1.2 oz.) #47135 $ 2.29
1⁄ 2 cup glass jar (net 2.4 oz.) #47151 $ 3.59
4 oz. bag #47148 $ 2.95
8 oz. bag #47180 $ 4.85
1 lb. bag #47119 $ 8.70
Californian Toasted Onions, Granulated
1⁄4 cup jar (net 1.2 oz.) #47230 $ 2.29
1⁄ 2 cup glass jar (net 2.5 oz.) #47256 $ 3.59
4 oz. bag #47243 $ 2.95
8 oz. bag #47285 $ 4.85
1 lb. bag #47214 $ 8.70
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1⁄4 cup jar (net 1.0 oz.) #46633 $ 2.25
1⁄ 2 cup glass jar (net 2.0 oz.) #46659 $ 3.49
4 oz. bag #46646 $ 2.75
8 oz. bag #46688 $ 4.45
1 lb. bag #46617 $ 7.90
Minced (1/8" bits) Californian Toasted Onions
1⁄4 cup jar (net .8 oz.) #46938 $ 2.19
1⁄ 2 cup glass jar (net 1.7 oz.) #46954 $ 3.35
4 oz. bag #46941 $ 2.75
8 oz. bag #46983 $ 4.45
1 lb. bag #46912 $ 7.90
Orange Peel
Orange Peel is sweeter and less expensive than lemon
peel, making it the perfect addition to coffee cake,
banana bread, waffle batter, cheesecake and muffins.
Sprinkle on hot cereal or add to potpourri. To
rehydrate: Use 3 parts water to 1 part peel, let stand 15
minutes. Substitute ¹/3 as much dry as recipe calls for.
1⁄4 cup glass jar (net 1.0 oz.) #47430 $ 2.39
1⁄ 2 cup glass jar (net 1.9 oz.) #47456 $ 4.25
1 cup glass jar (net 3.9 oz.) #47472 $ 8.19
2 cup glass jar (net 7.7 oz.) #47427 $ 16.19
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 $ 1.49
1⁄2 cup glass jar (net .5 oz.) #31756 $ 3.09
1 oz. bag #31769 $ 2.45
4 oz. bag #31743 $ 5.59
8 oz. bag #31785 $ 10.19
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup glass jar (net .4 oz.) #31851 $ 2.99
1 oz. bag #31864 $ 2.45
4 oz. bag #31848 $ 5.59
8 oz. bag #31880 $ 10.19
Prep. time: around 2 hours with rising time
Baking time: 10 minutes
Yield: 24 rolls
Nutritional Information: Servings 24; Serving Size 1 roll (47g); Calories
140; Calories from fat 35; Total fat 4g; Cholesterol 25mg; Sodium
180mg; Carbohydrate 22g; Dietary Fiber <1g.
1-800-741-7787 | www.penzeys.com
41
Poultry Seasoning
A traditional poultry rub and stuffing seasoning, a sage-rich Southern blend. For mouthwatering 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.
Ozark Seasoning
A classic Southern blend of black pepper and herbs.
What could be better than the flavor of fried chicken
without the fat? Sprinkle Ozark Seasoning on chicken,
fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. Use about 1 tsp. of Ozark on each
chicken breast, pork chops or fish fillets. Sprinkle on
green beans - almost as good as the meat. Another
great use for Ozark Seasoning is in scrambled eggs.
Hand-mixed from: salt, Tellicherry black pepper, spices
and herbs, granulated garlic, and paprika.
1⁄4 cup jar (net 1.4 oz.) #24138 $ 3.29
1⁄ 2 cup glass jar (net 3.5 oz.) #24154 $ 5.59
4 oz. bag #24141 $ 5.69
8 oz. bag #24183 $ 11.05
1 lb. bag #24112 $ 21.10
Paprika
Hungarian Sweet Paprika is a traditional spice with
delicious flavor and vibrant color—one of the best
spices from Gram’s kitchen. Just a sprinkle adds a
flavorful and colorful touch to meat, fish and poultry—
not to mention goulash. Hungarian Sweet Paprika is
the best in the world, as Hungary has the sunshine
needed for sweet, rich flavor, and the knowledgeable
farmers to nurture the crop from planting to harvest.
Hungarian Sweet Kulonleges Paprika
1⁄4 cup jar (net 1.0 oz.) #47535 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #47551 $ 4.75
4 oz. bag #47548 $ 4.45
8 oz. bag #47580 $ 7.89
1 lb. bag #47519 $ 14.80
Hungarian Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly or
combined with Sweet Paprika
1⁄4 cup jar (net 0.9 oz.) #47630 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #47656 $ 4.79
4 oz. bag #47643 $ 4.45
8 oz. bag #47685 $ 7.89
1 lb. bag #47614 $ 14.80
Californian Sweet Paprika
Californian paprika is deep red, mild and sweet, nice for chicken
but browns with long cooking
1⁄4 cup jar (net .9 oz.) #47830 $ 2.79
1⁄ 2 cup glass jar (net 2.4 oz.) #47856 $ 4.55
4 oz. bag #47843 $ 4.15
8 oz. bag #47885 $ 7.29
1 lb. bag #47814 $ 13.60
Smoked Spanish Paprika
Rich, colorful Spanish Paprika, naturally smoked over
traditional oak fires. Awesome flavor and perfect color,
good on just about everything. Sprinkle on chicken
and fish before cooking, add to sauces, soups and salad
dressings. Try some today.
1⁄4 cup jar (net 1.0 oz.) #48037 $ 2.99
1⁄2 cup glass jar (net 2.4 oz.) #48053 $ 4.95
4 oz. bag #48040 $ 4.79
8 oz. bag #48082 $ 8.55
1 lb. bag #48011 $ 16.10
42
Penzeys spices | HOLIDAY
1⁄4 cup jar (net .6 oz.) #15037 $ 2.49
1⁄ 2 cup glass jar (net 1.2 oz.) #15053 $ 3.99
4 oz. bag #15040 $ 5.69
8 oz. bag #15082 $ 10.39
1 lb. bag #15011 $ 19.80
Parisien Bonnes Herbes
A fragrant all-purpose herbal blend from one of the
cooking capitals of the world. Hand-mixed from: chives,
dill weed, French basil, French tarragon, chervil and white
pepper.
1⁄ 4 cup jar (net .2 oz.) #14535 $ 1.65
1⁄ 2 cup glass jar (net .3 oz.) #14551 $ 3.09
4 oz. bag #14548 $ 8.29
Parsley
Parsley is America’s favorite herb. Sweet and rich, it
brings out the flavor of other spices and herbs, and is
perfect in soups and on baked chicken or fish. Parsley
flakes are light;1 oz. equals almost 2 cups.
1⁄4 cup jar (net .1 oz.) #31930 $ 1.39
1⁄ 2 cup glass jar (net .2 oz.) #31956 $ 2.79
1 oz. bag #31969 $ 2.75
4 oz. bag #31943 $ 6.29
8 oz. bag #31985 $ 11.59
Pasta Sprinkle
Pasta Sprinkle is the perfect
all-purpose combination of herbs,
wonderful sprinkled on chicken or
fish before baking, on steamed
or sauteed vegetables, and on
pasta as a side dish. Toss warm,
freshly cooked pasta with a bit of
butter, olive oil, or meat drippings; ¹/2 tsp. Pasta Sprinkle
per serving; and a splash of balsamic or red wine vinegar.
For spaghetti, lasagna, or pizza, add Pasta Sprinkle to the
tomato sauce, 1-2 tsp. per quart. Hand-mixed from:
California basil, Turkish oregano, French thyme, and minced
garlic.
1⁄4 cup jar (net .2 oz.) #14630 $ 1.69
1⁄ 2 cup glass jar (net .6 oz.) #14656 $ 3.35
1 oz. bag #14669 $ 2.79
4 oz. bag #14643 $ 6.49
8 oz. bag #14685 $ 11.95
Pickling Spice
A high-quality blend for all pickling and canning. Handmixed from: yellow and brown mustard seeds, allspice,
cinnamon, bay leaves, dill seed, cloves, ginger, black
peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
1⁄ 4 cup jar (net .6 oz.) #14735 $ 2.29
1⁄ 2 cup glass jar (net 2.0 oz.) #14751 $ 3.59
4 oz. bag #14748 $ 2.99
Pizza Seasoning
Pizza Seasoning is one of our favorites, both for adding
spicy Italian flavor to bland frozen pizzas and for
boosting the flavor of low-fat dishes, such as making
Italian-style sausage with ground turkey. Pizza
Seasoning also gives an almost meaty flavor to plain
old tomato sauce, as the fennel seed makes it taste like
you’ve added Italian sausage without the fat. Mix 1 TB.
Pizza Seasoning in 1-2 cups tomato sauce, brush on
pizza crust or pita bread and sprinkle with cheese and
toppings as desired. For sausage, use 1 TB. per lb.
Hand-mixed from: salt, fennel seed, oregano, sugar, garlic,
black pepper, basil, onion, red pepper.
1⁄4 cup jar (net 1.2 oz.) #23236 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #23252 $ 4.65
4 oz. bag #23249 $ 4.15
8 oz. bag #23281 $ 7.29
1 lb. bag #23210 $ 13.60
Poppy Seed
Sweet blue poppy seeds are used in baking, on breads,
rolls, muffins, and cake. Also great for fruit salad
dressing. Poppy seeds have a high, flavorful oil content.
Refrigerate or freeze during summer months. White
poppy seeds are used in Indian cooking adding
thickness, texture, and flavor to long cooking sauces.
Whole Blue Dutch A-1 Poppy Seed
1⁄4 cup jar (net 1.2 oz.) #57538 $ 2.39
1⁄ 2 cup glass jar (net 2.6 oz.) #57554 $ 3.75
4 oz. bag #57541 $ 2.65
8 oz. bag #57583 $ 4.25
1 lb. bag #57512 $ 7.50
Whole White Indian Poppy Seed
1⁄4 cup jar (net 1.1 oz.) #57433 $ 2.39
1⁄ 2 cup glass jar (net 2.6 oz.) #57459 $ 3.75
4 oz. bag #57446 $ 2.65
8 oz. bag #57488 $ 4.25
1 lb. bag #57417 $ 7.50
Pork Chop Seasoning
Pork Chop Seasoning has a wonderful smoky flavor—
it’s the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For
smoky ribs, rub on heavy, up to 2 tsp. per pound. For a
tasty tofu sandwich, slice tofu, sprinkle heavily with
seasoning on both sides, and cook until golden in a
lightly oiled pan over medium heat for a taste like
bacon. Hand-mixed from: salt, garlic, white pepper,
onion, ginger, and natural hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 3.69
1⁄ 2 cup glass jar (net 3.3 oz.) #23357 $ 6.35
4 oz. bag #23344 $ 5.45
8 oz. bag #23386 $ 9.85
1 lb. bag #23315 $ 18.70
Pumpkin Pie Spice
A sweet and spicy addition to all kinds of baked goods.
Use 2-3 tsp. in a 9 inch pie, but don't stop there. An allpurpose baking spice, perfect for banana bread, carrot
cake, muffins, coffee cake, use ¹/2 tsp. per cup batter.
Hand-mixed from: China cinnamon, allspice, nutmeg,
ginger, mace, cloves.
1⁄4 cup jar (net 1.0 oz.) #15132 $ 2.99
1⁄ 2 cup glass jar (net 2.0 oz.) #15158 $ 4.99
4 oz. bag #15145 $ 5.69
8 oz. bag #15187 $ 10.39
1 lb. bag #15116 $ 19.80
Rosemary
Rosemary is the perfect herb for seasoning pork and
lamb, from chops to roasts. Try rosemary on chicken
and fish with garlic, pepper and salt. Rosemary is often
used with oregano in Italian dishes. If you are cooking
for children, the powdered rosemary is nice.
Whole Spanish Rosemary Leaves
The size and shape of Christmas tree needles
1⁄4 cup jar (net .3 oz.) #33039 $ 1.55
1⁄ 2 cup glass jar (net .8 oz.) #33055 $3.09
1 oz. bag #33068 $ 1.69
4 oz. bag #33042 $ 3.79
8 oz. bag #33084 $ 6.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.69
1⁄ 2 cup glass jar (net 1.2 oz.) #33150 $ 3.55
1 oz. bag #33163 $ 1.89
4 oz. bag #33147 $ 4.29
8 oz. bag #33189 $ 7.55
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.29
1⁄ 2 cup glass jar (net 1.3 oz.) #33255 $ 3.59
4 oz. bag #33242 $ 4.15
8 oz. bag #33284 $ 7.29
1 lb. bag #33213 $ 13.60
Sage
Sage is a must for stuffing. The flavor of sage is also
perfect for simple baked chicken or pork, just sprinkle
with lemon juice or salt, sage, and black pepper.
Whole Leaf Albanian Prime Sage
Long, thin silvery-gray leaves
Sandwich Sprinkle
This blend was created for making homemade
croutons, but along the way it has become the
lunchtime favorite in the Penzeys breakroom for all
types of sandwiches, from crusty subs to tuna salad.
Just shake on, or mix 1 TB. with 1 TB. water, add to ¹/4
cup vinegar and ¹/3 cup oil, shake, and drizzle on your
favorite sandwich. To make homemade croutons
(great for using up odds and ends of leftover bread):
for each 2 cups of cubed bread (4 regular slices), use 1
TB. seasoning. Traditional and very flavorful when
sautéed in 1-2 TB. butter or olive oil (toss over medium
heat for 3-4 minutes, until golden brown). For crispy,
low-fat croutons, coat lightly with a vegetable oil spray,
season and bake at 375˚ until brown (8-15 minutes),
turning twice while cooking. Hand-mixed from: garlic,
coarse salt, basil, oregano, rosemary, thyme, marjoram
and black pepper.
1⁄4 cup jar (net 1.2 oz.) #27539 $ 2.85
1⁄2 cup glass jar (net 2.5 oz.) #27555 $ 4.65
4 oz. bag #27542 $ 4.15
8 oz. bag #27584 $ 7.29
1 lb. bag #27513 $ 13.60
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .4 oz.) #33639 $ 1.55
1⁄ 2 cup glass jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
Seasoned Salt
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads. Handmixed from: Salt, Sugar, Paprika, Onion, Turmeric, Garlic,
Spice Extractives (including oleoresin of paprika, black
pepper, celery, rosemary, thyme).
1⁄ 4 cup jar (net 2.1 oz.) #29238 $ .99
1⁄ 2 cup glass jar (net 4.2 oz.) #29254 $ 1.69
4 oz. Bag #29241 $ 1.19
8 oz. Bag #29283 $ 2.19
1 lb. Bag #29212 $ 3.90
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.
Rubbed Albanian Prime Sage
Whole Hulled Mexican White Sesame Seeds
1⁄4 cup jar (net .4 oz.) #33439 $ 1.79
1⁄ 2 cup glass jar (net .8 oz.) #33455 $ 3.59
1 oz. bag #33468 $ 2.75
4 oz. bag #33442 $ 6.29
8 oz. bag #33484 $ 11.59
A really good and healthy thing going on
with food right now is that people are
using less salt. We want to be a part of
this. Going forward we will continue to
sell reasonably priced generic salts of the
earth and sea, but we will no longer be
selling the higher priced specialty salts. I
feel things have gotten to a point where
the specialty salts are glamorizing the use
of salt and, with that, encouraging people
to use more of it. I have also found that
along with the marketing of specialty salt
has come a great deal of misinformation,
including claims that some salts don’t
affect your health like others do. This is
just not true and not something we want
to be a part of. Salt is salt, it really is, and it
tastes no different no matter where it
comes from.
With our belief that cooking comes from
caring for those around you we feel part
of that is caring for the well-being of the
people we cook for. We all have our own
relationship with salt and I respect that,
but as a cook and as a business I feel so
much better about working to cut back
on the use of salt rather than encouraging
the use of more. I hope this makes sense
to you,
Sesame Seeds
1⁄4 cup jar (net .2 oz.) #33334 $ 1.39
1⁄ 2 cup glass jar (net .5 oz.) #33350 $ 2.89
1 oz. bag #33363 $ 1.85
4 oz. bag #33347 $ 4.09
8 oz. bag #33389 $ 7.09
Fluffy, coarse gray-green powder
We’re cutting back on salt.
1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.09
1⁄ 2 cup glass jar (net 2.4 oz.) #57859 $ 3.19
4 oz. bag #57846 $ 1.95
8 oz. bag #57888 $ 2.85
1 lb. bag #57817 $ 4.70
Whole Indian Black Sesame Seeds
1⁄4 cup jar (net 1.3 oz.) #57938 $ 2.39
1⁄ 2 cup glass jar (net 2.7 oz.) #57954 $ 3.79
4 oz. bag #57941 $ 2.65
8 oz. bag #57983 $ 4.25
1 lb. bag #57912 $ 7.50
Kosher Style Flake Salt
If you only buy one salt this year make it this
one. Kosher Flake salt has a long history and a
great taste. The special shape of the flakes gives
this salt the maximum of salt flavor with the
minimum of salt used.
1 lb. bag #96025 $ 1.55
Pacific Sea Salt
Pacific Sea Salt is bright white and produced
domestically. The extra coarse is suitable for
grinding in salt mills, the coarse sea salt will
shake out of our standard jar and the fine
variety will work nicely in a home salt shaker.
Extra Coarse Grind, 10/30 mesh
1 lb. bag #96117 $ 2.29
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.09
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.29
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
43
Eugenia Hall
A
t our Thanksgiving gathering,
nobody can imagine sitting down
to dinner without Cranberry
Orange Relish and Orange Spice
Mashed Sweet Potatoes,” writes
Eugenia Hall of Ardencroft,
Delaware. “Both recipes can be
made in advance, which makes it
easy on the cook—there is so much
to do on that busy day!
“About 30 of us gather for
dinner at the house of a good
friend of my mother’s whom we
t our Thanksgiving gathering,
call Aunt Allene. We are not all
nobody can imagine sitting down to
relatives, but all are like family to
dinner without Cranberry Orange
Relish and Orange Spice Mashed
Sweet Potatoes,” writes Eugenia Hall
of Ardencroft, Delaware. “Both
recipes can be made in advance,
which makes it easy on the cook—
there is so much to do on that busy
day!
“About 30 of us gather for dinner
at the house of a good friend of my
mother’s whom we call Aunt Allene.
We are not all relatives, but all are
like family to me. My mother met
Raspberry Enlightenment
Our Creative Cook has been working for
awhile now to come up with something to
use in rotation with balsamic vinegar to
me. My mother met Allene,
another teacher, when she went
back
part-time
teaching.
add to
tartness,
sweetness
and that dash of Eugenia
flavor that
andso
themany
gangof today’s quick cooked
“I
was
still
quite
young,
but
that’s
gather
to
celebrate
meals want. Raspberry Enlightenment helps. Don’t think ofThanksgiving.
it as a way to make things
when
inthink
cooking
tastemy
likeinterest
raspberry;
of it as a background flavor that makes everything taste
being upset if something didn’t
flourished. Mom was too busy to
better, especially vegetables, pasta, salads and quickly-cooked meats. Give it a try. It
turn out quite right.
spend much time in the kitchen. I
is designed to help you explore your own creativity. Ingredients: raspberries, sugar,
“I love the creative process of
wish I could say that all my
cooking—deciding in my mind
attempts at making dinner were
delicious but, sadly, a few fell short. what I want the food to look like,
taste like and smell like and then
I’ll never forget the time the
to make
it happen.
It’s such
shaker top fell off the marjoram jar trying
“I love
the creative
process
of
acooking—deciding
sense of satisfactionin
that
you
have
and we ended up with several
my
mind
what
Allene, another teacher, when she
something
that
everyone
tablespoons in the spaghetti sauce! made
I
want
the
food
to
look
like,
taste
like
went back to part-time teaching.
enjoys.”
I give my mother credit for never
and smell like and then trying to
“I was still quite young, but that’s
when my interest in cooking
flourished. Mom was too busy to
Caption to go here. Caption to go here.
spend much time in the kitchen. I
wish I could say that all my attempts
at making dinner were delicious but, Easy Cranberry Orange Relish
makesays,
it happen.
It’s such a sense of
sadly, a few fell short. I’ll never forget Eugenia
“This relish is great with turkey, ham
satisfaction
that
you
have
made
and chicken. It makes a wonderful
addition
to
the time the shaker top fell off the
quick
bread
or
muffin
batters,
is
good
on
waffles
that everyone enjoys.”
marjoram jar and we ended up with orsomething
toast, or as my aunt often eats it—simply
several tablespoons in the spaghetti spooned from container to mouth.”
12 oz. fresh cranberries
sauce! I give my mother credit for
1⁄2 Cup pecans
never being upset if something
11⁄2 Cups orange marmalade (Eugenia likes
didn’t turn out quite right.
Polamer brand)
Eugenia Hall
“A
FPO
2 TB. CRYSTALLIZED GINGER (or old fashioned ginger preserves/jelly)
1-2 TB. RASPBERRY ENLIGHTENMENT
Easy Cranberry Orange Relish
Eugenia says, “This relish is great with turkey, ham
and chicken. It makes a wonderful addition to quick
bread or muffin batters, is good on waffles or toast,
or as my aunt often eats it—simply spooned from
container to mouth.”
Raspberry Enlightenment
Our Creative Cook has been working for awhile now to come up with
12 oz. fresh cranberries
something to use in rotation with balsamic
vinegar to add tartness,
1/2 Cup pecans
sweetness and that dash of flavor that
so many
of today’s
quick (Eugenia
cookedlikes
11/2
Cups orange
marmalade
Polamer
brand)
meals want. Raspberry Enlightenment
helps.
Don’t think of it as a way
2 TB. CRYSTALLIZED GINGER (or oldto make things taste like raspberry;fashioned
think of it
as a preserves/jelly)
background flavor
ginger
1-2 TB. RASPBERRY
ENLIGHTENMENT
that makes everything taste better, especially
vegetables,
pasta, salads
and quickly-cooked meats. Give it aPreheat
try. It is
designed to help you
oven to 250°. Place the pecans on a non-stick
baking
sheet and toast
forwater,
severaltapioca
minutes, until
explore your own creativity. Ingredients:
raspberries,
sugar,
they just start giving off a nutty aroma. Let cool
starch, spices, citric acid.
for 5 minutes. Wash the cranberries and drain in a
FPO
FPO
colander. Discard any mushy berries and bits of stem.
1 cup glass jar (net 9.8 oz) #97185 $ 5.99
44
Penzeys spices | HOLIDAY
Place half
of the
cranberries
in apecans
food processor
and
Preheat
oven
to 250°.
Place the
on a
pulse until
chopped
into
1/8-1/16th-inch
pieces. Add
non-stick
baking
sheet
and
toast for several
all of theuntil
pecans
a bit longer,
minutes,
theyand
justprocess
start giving
off a until all
of the
pecansLet
arecool
chopped
up. Pour Wash
the cranberry/
nutty
aroma.
for 5 minutes.
the
pecan mixture
bowl. Put
the remaining
cranberries
and into
draina mixing
in a colander.
Discard
cranberries
in the food
processor
and
pulse
until
any
mushy berries
and bits
of stem.
Place
half
Mince the
GINGER
ofchopped.
the cranberries
in aCRYSTALLIZED
food processor
and into
1 1
fine bits
using. Addinto
the marmalade
GINGER
pulse
untilif chopped
⁄8- ⁄16 th-inchand
pieces.
or ginger
preserves
theprocess
food processor
and pulse
Add
all of the
pecanstoand
a bit longer,
untilallwell
mixed.
Pourare
intochopped
the mixing
until
of the
pecans
up.bowl.
PourAdd the
RASPBERRY
ENLIGHTENMENT
andastir
to blend. Chill
the
cranberry/pecan
mixture into
mixing
for several
hours
to meldcranberries
the flavors.in
It’sthe
even
better
bowl.
Put the
remaining
food
the second
day.
Theuntil
relishchopped.
keeps for Mince
1-2 weeks
processor
and
pulse
the in the
fridge when tightly
covered.
CRYSTALLIZED
GINGER
into fine bits if using.
Add the marmalade and GINGER or ginger
Prep. time:
preserves
to 15
theminutes
food processor and pulse until
Cooking
well
mixed.time:
Pournone
into the mixing bowl. Add the
Yield: 4 cups
RASPBERRY
ENLIGHTENMENT and stir to blend.
Chill for several hours to meld the flavors. It’s
even
better
the second
day.X; The
relish
forCalories
Nutritional
Information:
Servings
Serving
Size Xkeeps
cup (Xg);
1-2
the
tightly covered.
XX;weeks
Calories in
from
fat fridge
XX; Totalwhen
fat Xg; Cholesterol
Xmg; Sodium
XXmg; Carbohydrate Xg; Dietary Fiber Xg.
Prep. time: 15 minutes
Cooking time: none
Give the spirit of Penzeys in a cookbook.
How We Became One is the
Penzeys Spices cookbook
you’ve been waiting for. Over
200 delicious recipes–from
quick, easy and
everyday meals–to
recipes from
different cultures
and countries. And
every recipe comes
Over
20
recip0
es!
$29.95
Use product code MC900
when ordering
Available
in-store, online
or by phone.
1-800-741-7787 ∙ www.penzeys.com
with its own story, too. Stories
about real people who love to
cook, and cook to love–and it
shows in their lives and in the
meals they share with their family
and friends.
How We Became One is a great
addition to your kitchen shelf,
and is sure to become the family
cookbook everyone treasures.
“How We Became One is such a beautiful
cookbook. I love it, and it contains a lot of the
recipes we enjoy, as well as the stories behind
the people who contributed them.” –J.F.
Shallots
Tarragon
The flavor of shallots is similar to a sweet cross between
onions and garlic, but more delicate, rich and complex.
Shallots are used in France for poultry, veal, salads, eggs
and soups. In Indonesia, shallots are used to add rich,
sweet flavor to satay, soup & dipping sauces. If your
recipe calls for fresh shallots, use half as much as the
recipe calls for. A ¹/2 tsp. of freeze-dried shallots equals
one clove fresh shallots. From California.
1/4" Chopped Shallots
1⁄ 2 cup glass jar (net .4 oz.) #58056 $ 5.25
1 cup glass jar (net .7 oz.) #58085 $ 10.19
2 cup glass jar (net 1.4 oz.) #58027 $ 17.29
Shallot Salt
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
1⁄4 cup jar (net 1.6 oz.) #23131 $ 3.69
1⁄ 2 cup glass jar (net 3.3 oz.) #23157 $ 7.15
1 cup glass jar (net 6.3 oz.) #23186 $ 13.15
Shrimp & Crab Boil Spices
Traditional for boiling shrimp, lobster, crab and fish. Handmixed from: yellow and brown mustard seed, allspice,
coriander, cloves, cracked bay leaf, cracked ginger, black
Tellicherry peppercorns, chili pepper, dill seed and caraway
seed.
1⁄ 4 cup jar (net .8 oz.) #15237 $ 2.99
1⁄ 2 cup glass jar (net 1.4 oz.) #15253 $ 4.99
4 oz. bag #15240 $ 5.69
Singapore Seasoning
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
1⁄4 cup jar (net 1.3 oz.) #15332 $ 3.29
1⁄ 2 cup glass jar (net 2.6 oz.) #15358 $ 5.55
4 oz. bag #15345 $ 5.45
8 oz. bag #15387 $ 9.85
1 lb. bag #15316 $ 18.70
Southwest Seasoning
Warm chili peppers with onion, garlic, pepper and
cilantro, with a smoky hint of chipotle. Sprinkle meat or
poultry with lemon or lime juice, then rub on
Southwest Seasoning, 1-2 teaspoons per pound. Add
to salsa and refried beans. Hand-mixed from: salt, ancho
pepper, onion, garlic, Mexican oregano, black pepper, red
pepper, cumin, paprika, chipotle, cilantro.
1⁄4 cup jar (net 1.2 oz.) #21137 $ 3.55
1⁄ 2 cup glass jar (net 2.7 oz.) #21153 $ 6.09
4 oz. bag #21140 $ 6.09
8 oz. bag #21182 $ 11.09
1 lb. bag #21111 $ 21.10
46
Penzeys spices | HOLIDAY
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with poultry
and fish, vegetables and salad dressing.
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.49
1⁄ 2 cup glass jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Thyme
One of the most fragrant flavors around, our French
Thyme is great on just about everything. Particularly
good with chicken, fish and chops, salads and
vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
Star Anise
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.85
4 oz. bag #58243 $ 9.09
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.39
4 oz. bag #58148 $ 5.45
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 2.99
1⁄ 2 cup glass jar (net 1.9 oz.) #48158 $ 4.99
4 oz. bag #48145 $ 6.09
Sumac
Used plain or mixed with thyme and sesame (Zatar), to
complement fish, meat and vegetables. Processed with
salt.
1⁄ 4 cup jar (net 1.2 oz.) #48237 $ 3.39
1⁄ 2 cup glass jar (net 2.5 oz.) #48253 $ 5.79
4 oz. bag #48240 $ 6.09
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. Handmixed from: shallots, chives, green peppercorn, dill weed,
basil, tarragon, chervil, bay leaf.
1⁄ 2 cup glass jar (net .6 oz.) #15453 $ 8.29
1 cup glass jar (net 1.3 oz.) #15482 $ 14.25
2 cup glass jar (net 2.6 oz.) #15424 $ 25.69
Sunny Spain Seasoning
(Salt-Free Lemon-Pepper)
The bestselling of all our salt-free blends. Perfect for
fish and chicken, vegetables and salads. Salt-free
blends are strong, start with less. Hand-mixed from:
black pepper, citric acid, lemon peel, garlic, onion.
1⁄4 cup jar (net 1.2 oz.) #15532 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #15558 $ 5.29
4 oz. bag #15545 $ 5.45
8 oz. bag #15587 $ 9.85
1 lb. bag #15516 $ 18.70
1⁄4 cup jar (net .3 oz.) #34036 $ 1.69
1⁄2 cup glass jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
Trinidad Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on ¹/2-1
tsp. per pound, grill or broil. Great for boneless/skinless
chicken breasts, season and freeze, two in a package,
they'll be ready when you are. Hand-mixed from: salt,
lemon peel, garlic, clove, ginger.
1⁄4 cup jar (net 1.5 oz.) #23636 $ 2.95
1⁄ 2 cup glass jar (net 3.2 oz.) #23652 $ 5.45
1 cup (net 6.0 oz.) #23678 $ 10.39
2 cup (net 12.0 oz.) #23623 $ 20.69
Tsardust Memories (Russian Style Seasoning)
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 2.79
1⁄ 2 cup glass jar (net 2.8 oz.) #28552 $ 4.59
4 oz. bag #28549 $ 3.69
8 oz. bag #28581 $ 6.39
1 lb. bag #28510 $ 11.80
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, cumin, garlic, half-sharp
paprika, black pepper, Turkish oregano, sumac, cilantro.
1⁄4 cup jar (net 1.1 oz.) #23836 $ 3.09
1⁄ 2 cup glass jar (net 2.2 oz.) #23852 $ 5.09
4 oz. bag #23849 $ 5.45
8 oz. bag #23881 $ 9.85
1 lb. bag #23810 $ 18.70
Beef Soup Base and Seasoning
For rich beef stock use ¹/2 - 3/4 tsp. Beef Base for each
cup (8 oz.) hot water. This is equivalent to 1 bouillon
cube, though Beef Base has more flavor and less salt.
Plain beef broth is wonderful when you’re under the
weather, or add noodles or vegetables for a quick lunch.
To “beef up” the flavor of soup, stew or gravy, add 2-3
tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp.
Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef
drippings to enhance the flavor of 2 cups gravy.
(net 8.0 oz.) #90186 $ 8.39
Chicken Soup Base and Seasoning
For rich chicken stock use ¹/2 - 3/4 tsp. Chicken Base for
each cup (8 oz.) hot water. This is equivalent to 1
bouillon cube, though Chicken Base has more flavor
and less salt. Plain broth is great when you’re on a diet,
or add noodles and vegetables for a quick lunch. When
making rice, add 1 tsp. Chicken Base to the water for
rich flavor. Chicken base is used to fortify the flavor of
soup, stew or gravy. For 2 quarts of soup or stew, add
2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken
Base to 2-3 TB. chicken drippings to enhance the flavor
of 2 cups gravy.
(net 8.0 oz.) #90281 $ 8.39
Ham Soup Base and Seasoning
Our soup bases are great for broth,soup
or gravy, but they also make great
seasonings. Try a little in rice, vegetables
and casseroles—wherever you need
a bit of extra flavor. Refrigeration is
recommended, but not necessary.
Ham Base is traditionally used to add rich, smoky ham
flavor to split pea or bean soup. For 2 quarts soup or
stew made with a ham bone, add 1 TB. Ham Base. For
soup without ham, use ¹/2 - 3/4 tsp. Ham Base per cup
(8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3
TB. drippings from baked ham to enhance the flavor of
2 cups gravy. Ham Base gives a flavorful boost to plain
vegetables or rice, just add a bit to the cooking water.
(net 8.0 oz.) #90586 $ 8.39
Pork Soup Base and Seasoning
For rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
Seafood Soup Base and Seasoning
For rich seafood stock, use ¹/2 - 3/4 tsp. Seafood base for
each cup (8 oz.) hot water. Seafood stock is a great base
for chowder, gumbo or bisque, or to use in place of
clam juice. To make quick linguine with clam sauce,
cook 1 lb. pasta. While pasta is cooking, heat 2 TB. olive
oil in a large pan over medium heat. Add 2-4 minced
garlic cloves and 1 can clams, reserving the juice. Saute
for 2 minutes, add clam juice, ¹/2 cup water and 1-2 tsp.
Seafood Base. Cook over medium heat 3-5 minutes,
stirring, until reduced by about half. Serve over cooked,
drained pasta.
(net 8.0 oz.) #90986 $ 8.39
Turkey Soup Base and Seasoning
For rich turkey stock, use ¹/2 - 3/4 tsp. Turkey Base for
each cup hot water. This is equivalent to 1 bouillon cube,
though Turkey Base has more flavor and less salt. Plain
broth is good food for those times you’re under the
weather, or add vegetables or noodles for a quick lunch.
Turkey Base is often used to extend turkey gravy for
holiday dinners, or to fortify the flavor of dishes made
with turkey leftovers, such as soup, stew or casseroles.
For 2 quarts of soup or stew made with leftovers, add 23 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base with
4-5 TB. turkey drippings for 3 cups gravy.
(net 8.0 oz.) #90386 $ 8.39
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1 tsp.
to a cup of hot water. Throw a little in the pot to season
pasta and rice, great to add a little oomph to vegetable
casseroles and plain steamed veggies. Wonderful for
poaching fish. Rich roasty carrots form the base of our
new Vegetable Soup base, along with powdered
onions, potatoes and tomatoes. For full ingredients and
nutro, go to www.penzeys.com/soup.html
(net 8.0 oz.) #90481 $ 8.39
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
(net 8.0 oz.) #90881 $ 8.39
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
47
Roasted Red Pepper Soup
Rich and velvety smooth, this soup from Mike Gallacher is just what the doctor
ordered to chase away a chill.
4-6 2
1
1
3
1-2 4
1⁄2 1
1
1⁄4-1
1
red bell peppers, cut in half with seeds and stems removed
TB. olive oil
TB. butter
large onion, minced
Cups chicken broth (3 cups water with 2 tsp. CHICKEN SOUP BASE)
or 3 Cups vegetable stock can be used for a vegetarian soup
TB. THYME
WHOLE BAY LEAVES
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. GRANULATED GARLIC POWDER
TB. PARSLEY FLAKES
tsp. salt (to taste)
Cup whole milk
Preheat oven to 350°. Place the red peppers on a non-stick pan, cut side
down. Bake in the oven until the skin starts to blacken and blister, about
20-30 minutes. Remove the peppers, place in a bowl and cover with plastic
wrap. Let cool for 15 minutes.
In a stockpot, heat the olive oil and butter over medium heat. Add the onion
and sauté until translucent. Add the chicken or vegetable stock and all of the
SPICES and 1⁄4 tsp. salt. Bring to a gentle boil.
48 Full
See
Penzeys
Index on
spices
page 47 | HOLIDAY
Remove as much skin from the peppers as possible. Usually only about
50-75% can be removed. Add to the pot. Use an immersion blender to purée
the soup, or transfer 2 cups at a time to a blender to purée. Add the milk
and return to a simmer. Cook until heated through. Taste and add more salt
as desired. Serve with crunchy bread or crackers.
Prep. time: 40 minutes (includes bell pepper roasting time)
Cooking time: 20 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup (275g); Calories 130; Calories from fat 70;
Total fat 8g; Cholesterol 10mg; Sodium 400mg; Carbohydrate 11g; Dietary Fiber 2g.
Michael chops up
peppers for the delicious
Roasted Red Pepper
Soup that he is making
for his family.
Taco Seasonings
Chicken Taco Seasoning
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish paprika, cumin, cilantro, Tellicherry black
pepper, Mexican oregano, jalapeno powder.
Taco Seasoning
Very similar to seasoning packets sold in grocery
stores, but much more flavorful and less expensive.
Family style, not hot. Mix 4 TB. with 6 oz. water, add
to 1 lb. browned, drained ground beef or cooked
chicken or beans. Simmer 10 min. until thick. Taco
Seasoning is also great for dip—mix 2 TB. in 2 TB.
water, then blend with ½ cup sour cream and ¹/2 cup
cream cheese. Hand-mixed from: paprika, salt, onions,
lactose, dextrose, corn flour, (corn, lime) tomato
powder, cumin, garlic, oregano, black pepper, cocoa
powder, allspice.
1⁄4 cup jar (net 1.4 oz.) #23531 $ 2.89
1⁄ 2 cup glass jar (net 2.9 oz.) #23557 $ 4.75
4 oz. bag #23544 $ 3.85
8 oz. bag #23586 $ 6.65
1 lb. bag #23515 $ 12.30
Need a quick and
easy dinner?
Make tacos!
1⁄4 cup jar (net 1.1 oz.) #24233 $ 2.79
1⁄ 2 cup glass jar (net 2.1 oz.) #24259 $ 4.59
4 oz. bag #24246 $ 4.79
8 oz. bag #24288 $ 8.55
1 lb. bag #24217 $ 16.10
Bold Taco Seasoning
Rojo Taco Seasoning
1⁄4 cup jar (net 1.2 oz.) #24338 $ 2.89
1⁄ 2 cup glass jar (net 2.7 oz.) #24354 $ 4.79
4 oz. bag #24341 $ 4.15
8 oz. bag #24383 $ 7.29
1 lb. bag #24312 $ 13.60
1 cup glass jar (net 8.4 oz) #97280 $ 4.85
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
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 $ 2.19
1⁄ 2 cup glass jar (net 1.0 oz.) #16555 $ 4.15
4 oz. bag #16542 $ 8.25
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook 812 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
Turmeric
What makes mustard yellow? Turmeric. From India.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1⁄ 4 cup jar (net 1.5 oz.) #28631 $ 2.49
1⁄ 2 cup glass jar (net 3.1 oz.) #28657 $ 3.95
4 oz. bag #28644 $ 2.65
Wasabi
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
Natural Wasabi
Blend of horseradish, mustard, tapioca starch and wasabi.
1⁄ 4 cup jar (net .9 oz.) #48637 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
Natural Wasabi with pure Wasabi powder
Blend of horseradish, mustard, wasabi and tapioca starch.
1⁄ 4 cup jar (net .9 oz.) #48732 $ 3.95
1⁄ 2 cup glass jar (net 1.9 oz.) #48758 $ 7.45
Pure Wasabi
100% pure wasabi
1⁄ 8 cup small glass jar (net .7 oz.) #48895 $ 14.89
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 2.79
1⁄ 2 cup glass jar (net 1.7 oz.) #23757 $ 4.59
4 oz. bag #23744 $ 5.69
See spice Index on page 61
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 $ 7.25
15 beans #58456 $ 28.65
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 7.25
15 beans #58656 $ 28.65
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and using
the sugar in baking (replace 1 TB of the
regular sugar in the recipe with 1 TB
of Vanilla Sugar). We also love tossing
Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and candymaking, and is particularly nice where the flavor of the
vanilla bean should shine through, such as in icecream. Vanilla sugar is also the perfect sprinkle for
coffee and hot chocolate. Madagascar and Mexican
Vanilla Beans chopped, mixed and aged with white sugar.
1⁄ 2 cup glass jar (net 3.4 oz.) #92351 $ 5.99
1 cup glass jar (net 6.8 oz.) #92380 $ 9.99
2 cup glass jar (net 13.6 oz.) #92322 $ 19.99
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every highquality vanilla bean, artificial vanilla (which contains
only one–synthetic vanillin) will never come close to
matching the wonderful richness of pure vanilla
extract. This extract is 10% stronger than the pure
vanilla extract sold in supermarkets, and has the great
Madagascar flavor. Ingredients: water, alcohol, sugar
and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92256 $ 15.95
8 fluid ounce bottle #92285 $ 27.69
16 fluid ounce bottle #92214 $ 46.95
almond, lemon and orange extracts on page 22.
Michael
Zionts
People say that my kids and I
make the Best Brownies in the
Universe,” writes Michael Zionts from
Buffalo, New York. “Everyone who
has ever tasted them has been
amazed. They are soft, filled with
chocolate and delicious.
“My kids love making the brownies.
Isabella, Sophia and Sam must have
made them a hundred times and
each batch is better than the last.
Baking is something we can all do
together. It is a way that our family
communicates and shares love.
“Isabella, who is 12 years old, says,
‘I don’t remember a time when we
weren’t baking something. When
we’re making the brownies there is
always something for everyone to do,
even if it’s just helping to lick the
bowl, which really is the best part! We
started breaking the eggs when we
were five years old. If a tiny piece of
shell fell into the bowl, Daddy taught
us to use an eggshell half to remove
the piece from the bowl. It was part
of the experience.
“‘My brother Sam learned to do
addition using chocolate chips or
chippies as we call them. Sam likes
subtraction much better because
that means he is eating the
chippies,’” Isabella laughs.
Cautions Michael, “We have
made these brownies hundreds of
times, but be warned—once you
make them, people will ask for
them again and again.”
Best Brownies Ever
Michael and his kids are very proud of their brownie
recipe. Give it a try and you’ll see why.
2
2
2
4
3⁄4 1
1⁄2 1⁄4 1
sticks butter (1 Cup)
Cups sugar
tsp. PURE VANILLA EXTRACT
large eggs, lightly beaten
Cup COCOA POWDER (Michael uses
NATURAL)
short Cup flour (1 Cup minus 1 TB.)
tsp. baking powder
tsp. salt
Cup semi-sweet or dark chocolate chips
Grease a 9 x13 pan and set aside. Preheat oven to
350°. Cream together the butter and sugar. Add
the VANILLA and mix until smooth. Add the eggs
and mix well. Sift together the COCOA POWDER,
flour, baking powder and salt. Gradually add to the
wet ingredients, mixing well after each addition.
Fold in the chocolate chips. Pour into the pan and
smooth evenly. Bake at 350° on the middle rack
for about 25 minutes. Jiggle the pan; if the middle
jiggles sloppily, put it back in the oven and bake for
another 2-4 minutes. Keep doing this until cracks
just start to appear and the middle JUST stops
jiggling. Remove the brownies from the oven and
let cool. When we made the brownies, 40 minutes
was about right for the total baking time.
Prep. time: 15 minutes
Baking time: 25-40 minutes
Serves: 24
Nutritional Information: Servings 24; Serving Size 1 brownie (48g);
Calories 200; Calories from fat 100; Total fat 11g; Cholesterol 55mg;
Sodium 95mg; Carbohydrate 26g; Dietary Fiber 1g.
The Zionts family loves to bake brownies
together. Left to right, Sam, Isabella and
Sophia along with their dad Michael all have a
job to do, even if it’s just licking the bowl.
Mmm…That’s the best part!
Orange Spice Mashed
Sweet Potatoes
The perfect side dish for your Thanksgiving feast. For
another recipe from Eugenia Hall, see page 44.
5
4
1⁄4 1
1
1
1⁄2 1⁄4 1⁄4
2
1⁄2 lbs. sweet potatoes (Eugenia prefers red to orange but both work)
TB. butter, thinly sliced (1⁄2 stick)
Cup orange marmalade
TB. minced CRYSTALLIZED GINGER, 1⁄2 tsp.
POWDERED GINGER, or 2 TB. ginger preserves
tsp. salt, or to taste
tsp. PENZEYS CINNAMON
tsp. GROUND CORIANDER
tsp. GROUND MACE
tsp. freshly grated NUTMEG, to taste
tsp. PURE VANILLA EXTRACT
Cup pecans
Preheat oven to 400°. Cover a heavy baking sheet
with foil and spray with non-stick cooking spray.
Pierce the sweet potatoes with a fork, place on the
baking sheet, and bake for about 1 hour or until
soft. Remove the sweet potatoes from the oven.
Turn the heat down to 200°.
Remove the skins and pack into a measuring cup
to get 51⁄2 cups; retain any extra for another recipe
(TIP: if for some reason you’re short, don’t panic,
just add some canned pumpkin; nobody will ever
know). Place the sweet potatoes in a large mixing
bowl. Add the butter and mash well. Stir in the
marmalade, ginger, salt, SPICES and VANILLA. Mix
well. Taste and add more salt or CINNAMON if
desired.
Pack the mixture into an 8x8 baking dish and cover
well with foil. Place in the 200° oven and keep hot
until close to serving time. Remove from the oven,
stir well and top with the pecans. Turn the oven
up to 350° and bake an additional 5-10 minutes,
uncovered, to toast the pecans. Serve.
Notes: This recipe can be made up to 2 days
ahead of time, simply refrigerate without the
pecans until ready to bake. If you’re baking the
prepared sweet potato mixture straight from the
refrigerator, heat in a 350° oven for 30-45 minutes,
stirring occasionally. Once hot, top with the pecans
and bake 5-10 minutes or until the pecans have
toasted.
Prep. time: 10 minutes plus 1-hour potato baking
time
Cooking time: 5-10 minutes warming/pecan
toasting time
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 1 cup (312g);
Calories 380; Calories from fat 100; Total fat 11g; Cholesterol
15mg; Sodium 490mg; Carbohydrate 67g; Dietary Fiber 9g.
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality 100%
premium Madagascar “Bourbon Islands” vanilla beans. These
beans have a rich and complex, smooth, true flavor. The coolperking process retains the bean's full flavor, along with all of the
desirable vanilla side notes. With over 400 flavor components in
every high-quality vanilla bean, artificial vanilla (which contains
only one–synthetic vanillin) will never come close to matching
the wonderful richness of pure vanilla extract. This extract is 10%
stronger than the pure vanilla extract sold in supermarkets, and
has the great Madagascar flavor. Ingredients: water, alcohol, sugar
and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
52
52
Penzeys spices
spices |
| HOLIDAY
Penzeys
HOLIDAY
The Weyhers
R
ichard Weyher of Mulga,
Alabama, has treasured memories of
the people who have enjoyed his
Chocolate Krinkle Cookies over the
years. One such moment occurred
when he was halfway around the
world serving as the chief cook on a
U.S. Naval ship.
His wife Frances writes, “Our men
and women in uniform do more than
fight battles and keep us safe. They
are the greatest ambassadors America
can have.
“In 1966, when the U.S.S. Aldebran
AF10 supply ship stopped
at a port in Rota, Spain,
children from a local
orphanage and the nuns who cared
for them were invited on board as
special guests. Richard and the men
baked 400 Chocolate Krinkle
Cookies and 400 Chocolate Chip
cookies for their very special guests.”
Closer to home, the Weyhers recall
making this cookie for their only
grandson James and his classmates
when he was in second grade. “We
tried to do whatever we could to
Richard and Frances Weyher smile as they
reminisce about the many people who have
enjoyed his Chocolate Krinkle Cookies over
the years.
make his school days memorable for
him. The teachers and students
requested them from time to time
for field trips and parties. We still
enjoy baking them for James, now 27,
and he still loves eating them.”
Chocolate Krinkle Cookies
This family favorite from the Weyhers should whet
your appetite for all the holiday baking to come.
23⁄4 3
⁄4 23⁄4 11⁄8 23⁄4 1
6
1
1
Cups all-purpose flour
tsp. salt
tsp. baking powder
Cups shortening or butter
Cups sugar
Cup COCOA POWDER
eggs
TB. PURE VANILLA EXTRACT
Cup powdered sugar
Sift together the flour, salt, and baking powder and
set aside. In a separate bowl, cream together the
shortening, sugar and cocoa for about 4 minutes
or until light and fluffy. Add the eggs one at a time,
beating well after each addition. Add the vanilla
and beat until well blended. Gradually add the
flour mixture to the creamed mixture and mix only
until combined. Chill in the refrigerator for at least
2 hours. Preheat oven to 350°. Drop the dough by
the tablespoon into the powdered sugar and roll
until well coated. Place on greased cookie sheets
and bake at 350° for about 10 minutes. Do not over
bake. Loosen the cookies from the pan while still
warm.
Prep. time: 10 minutes plus chilling time
Baking time: 10 minutes
Yield: about 4 dozen
Nutritional Information: Servings 24; Serving Size 2 cookies
(68g); Calories 270; Calories from fat 110; Total fat 12g;
Cholesterol 45mg; Sodium 135mg; Carbohydrate 41g; Dietary
Fiber 1g.
See spice Index on page 61
1-800-741-7787 |
| www.penzeys.com
www.penzeys.com
1-800-741-7787
53
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 $28.89
Cheese Seasonings Gift Box
G if t B o x es | 4 JAR
Rich with cheese, spices, poppy and sesame seeds,
these seasonings were originally made for
sprinkling on green salads or garlic bread. They are
also great mixed, 1-2 TB, in a Cup of vinegar and oil,
mayonnaise, sour cream or yogurt for salad
dressing, pasta, or vegetable dip. Also good
sprinkled on sautéed or baked chicken or fish,
steamed vegetables, eggs, baked potatoes or
popcorn.
BOX CONTAINS: Salad Elegant, Rocky Mountain Seasoning, Garden Salad, Sicilian Salad
#85746 $23.39
Cocoa Lover’s Gift Box
This gift contains all the spices needed to make
delicious, homemade hot chocolate. Also perfect
for coffee lovers, just line up the jars by the
espresso maker.
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $12.89
Ethnic Milwaukee Gift Box
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $23.49
Extracts Gift Box
We've combined all of our popular extracts into one
gift. Perfect for baking or adding flavor to pancake
or waffle batter, cake mixes, coffee, tea or hot
chocolate. Extracts are really flavorful, and a little
goes a long way, so this is a gift that will last.
BOX CONTAINS: Double Strength Madagascar Pure Vanilla Extract, Pure Almond Extract, Pure Orange Extract,
Pure Lemon Extract
#81843 $37.99
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling.
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $20.99
Herb Gift Box
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $14.49
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label. It’s a fun gift to give... and in this
case maybe even more fun to receive.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $27.89
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $18.69
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $18.29
Spicy Wedding Shower Gift Box
Four good, easy-to-use mixes. The vibrantly colored
blends, nestled in bay leaves, cinnamon sticks, and
whole nutmeg, make this gift stand out at any
group gift-opening, and won’t be duplicated.
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $23.39
Taco Seasonings Gift Box
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $31.49
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?
International Salt Free Gift Box
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $25.59
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $19.49
Mill Owner’s Gift Box
A thoughtful gift for those who already have a
peppermill (or two).
BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four Peppercorn
Blend
#81243 $22.39
Pepper Lover’s Gift Box
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $39.49
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $48.49
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 4 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 11⁄2 oz. of cinnamon sticks, 1⁄2 oz.
New MINI gift Box
Four 1/4 cup jars in the perfect little box!
(See back of catalog for photo)
New! Penzeys Mini Gift Box
Penzeys new Mini Gift Box with its new Mini price
makes giving a gift of great flavor to everyone this
holiday season both possible and reasonable. These
four amazing, universally-appealing spices will
instantly bring deliciousness to the cooking of
everyone you know. Perfect as a stocking stuffer, a
hostess gift or a thoughtful thank-you gift. Comes
with a great limited-time introductory price too.
Penzeys Mini Gift Box, the right lil’ gifty for right now.
BOX CONTAINS: ¼ cup jar each of our new Penzeys
Cinnamon, Penzeys Freshly Ground Pepper, Penzeys
Garlic Powder and our salt-free Mural of Flavor
Seasoning. Also includes a packet of four cards with
handy tips for each spice.
Mini Gift Box #82419 $11.95 ($7.95 thru Dec. 31, 2009)
Taco seasonings gift box
#81948 $25.59
G if t B o x es | 4 JAR
salad lovers gift box
#85641 $18.69
extracts gift box
#81843 $37.99
8 Jar Boxes
American Kitchen Gift Boxes
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great taste. A
gift for the family that's just starting out, for older folks
trying to eat more healthy, or even for yourself.
8 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder,
Chinese 5 Spice, Italian Herb Seasoning
#85483 $40.99
12 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder, Chinese 5 Spice, Italian Herb Seasoning, Bicentennial Rub,
Bouquet Garni, Arrowroot Starch, Cayenne Pepper
#86022 $49.95
Baker’s Assortment Gift Box
G if t B o x es | 8 JAR
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: China Cinnamon,
Natural High Fat Cocoa, Double Strength Madagascar
Pure Vanilla Extract, Ceylon Cinnamon, Dutch Blue
Poppy Seeds, China Ginger Powder, Minced Lemon
Peel. Quarter cup jars of: Powdered Cloves, Ground
Cardamom
#81580 $49.99
Flavors of Asia Gift Box
Asian cooking in American kitchens has been popular
for some time. Whether you are a fledgling Asian cook
or an iron chef, this gift box has all the basic tools for a
delicious Asian meal at home.
Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese 5 Spice, Singapore Seasoning, Indonesian Saté
#82282 $38.99
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most popular
meat, poultry and fish seasonings from summertime
grilling to winter broiling.
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $27.99
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $52.95
Of all our gift boxes, this one wins the most praise.
It is easy to please the most demanding bridal
couple with this gift. A beautiful, sturdy wooden
peppermill, peppercorns, and four versatile
seasoning blends combine to form a gift that will
enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $67.29
Starter Set Gift Box
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $38.59
Box CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $35.95
Salad Lover’s Gift Box
Steak Seasonings Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $39.89
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Penzeys spices | HOLIDAY
Deluxe Spicy Wedding Gift Box
International Salt Free Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $38.99
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $41.49
#86880 $38.95
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: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena St. Rib Rub
#85388 $39.99
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.
56
Herb Gift Box
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, China Cinnamon, Jerk ChickenSeasoning, English Prime Rib Rub and
wedding charms
America's love affair with steak is alive and well.
These seasonings are blended using robust spices
and coarser grinds to stand up to your favorite
steak.
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, Saté Seasoning
#86680 $43.95
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital
for authentic and flavorful Mexican cooking.
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Broken Leaf Cilantro,
Ground Chipotle Pepper, Adobo Seasoning, Powdered
Ceylon Cinnamon
#81685 $37.99
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 11⁄2 oz. of cinnamon sticks, 1⁄2 oz.
of whole Grenada nutmegs and 1⁄2 oz. of select Turkish
bay leaves, a brochure with recipes on how to use the
cinnamon sticks, nutmeg and bay leaves.
8 jar kit #89881 $4.39
G if t B o x es | 8 JAR
steak seasonings gift box
#86680 $43.95
baker’s assortment gift box
#81580 $49.99
salt free grill & broil Gift Box
#86988 $41.49
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.
The Grand Spice Gift Crate
Pasta & Salad Seasonings Gift Crate
#87137 $173.99
#87337 $105.99
Grill & Broil Gift Crate
The Pepper Gift Crate
A very special gift. Flavorful, exciting, high quality
spices, herbs and seasonings. Everybody needs
exactly what's in this gift, from the beginning
cook to the seasoned expert.
Everyone wants to eat healthy, but no one wants
to feel deprived. With this crate, you can have the
best of both worlds—delicious, flavorful food
that won’t take a toll on your waistline.
#85962 $128.99
Baker’s Gift Crate
From apple bread to blueberry pie to cookies, this
gift fits the bill for every baking recipe. Our
Baker’s Crate has it all—it might even be the
perfect addition to your own kitchen or a
thoughtful wedding gift.
#83539 $128.69
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
G if t cra t es
#87632 $219.99
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling. Perfect for all cuts of beef, pork, chicken
and seafood, just rub on to taste, starting with 1
tsp. per pound.
#85838 $88.69
Everyone loves pepper, it's the most used spice in
America, so it’s no wonder this crate makes an
excellent wedding present or wonderful gift for
someone special.
#82082 $98.79
The Spice Replacement Gift Crate
Kitchen of Provence Gift Crate
French cooking will never go out of style. This gift
contains all the classic spices for seasoning
French food.
There are certain times in life when a person
needs to completely replace their selection of
spices and seasonings—whatever the reason, this
is a wonderful assortment of the spices
commonly called for in recipes. This gift also
includes popular, versatile and traditional blends
to round out your spice cupboard.
#87432 $124.99
#86172 $113.39
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 $148.89
The Wedding Gift Crate
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
#87029 $115.99
pasta & salad seasonings
gift crate
#87337 $105.99
58
Penzeys spices | HOLIDAY
the grand spice gift crate
#87137 $173.99
grill & Broil gift crate
#85838 $88.69
two hearts gift crate
#87537 $148.89
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
Who do you cook for?
“My mom and her
friend just finished making
four different kinds of
homemade ravioli for a
small dinner birthday party
for a friend. Mom is the most
amazing cook and baker,”
confirms Lori Nuzzolilo of Los
Angeles, California.
“I love your new
store in Santa Monica
and have visited it
several times since it
opened,” says Karen Millar
of Century City, California.
“My family and friends all
love to cook together.
What fun we have!”
Gloria Mensah of Brooklyn, New York,
loves cooking for what she fondly refers
to as her “rainbow family.” Pictured here
(starting from left and going clockwise)
are grandchildren Andrew, Davis,
Rebecca, Brianna and Nathan (center).
“This photo was
taken a year ago at our
Thanksgiving gathering,”
writes Mary Nadler of
Menomonie, Wisconsin.
“Memories, kids and
Iowans…”
Crispy on the outside, moist and
tender on the inside! Spencer Childers
of Houston, Texas, shows off the fried
turkey he cooked for his 2008
Thanksgiving celebration.
Who Do You Cook For? Send
us some photos of your favorite
gatherings with family and friends, or
whoever you love to cook for. Please
tell us a little about the people who
“A few years ago our son Lloyd and his family
moved from the Mississippi Gulf Coast to Boise,
Idaho,” reports Gail Watkins from Vancleave,
Mississippi. “One of the things he missed most
was the fresh seafood. When possible, I try to
bring fresh shrimp and homemade crab
cakes—two of his favorite foods—when we
visit. Here, the two of us are making stuffed
are pictured and be sure to mention
where you are from. We might end
up using your photo in an upcoming
catalog, on our pages celebrating
people who Love to Cook—and
Cook to Love. Send your photos to:
Editor, Penzeys Spices
19300 W. Janacek Court
Brookfield WI 53045
Or email:[email protected]
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 22
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 5
Balti Seasoning . . . . . . . . . 21
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 6
Bavarian Style Seasoning . . . 8
Bay Leaves . . . . . . . . . . . . . . 8
Beef Roast Seasoning . . . . . . . 8
Bell Peppers . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . 13
Black and Red Spice . . . . . . 12
Bouquet Garni . . . . . . . . . 12
Brady Street Cheese Sprinkle . . 6
Bratwurst Sausage . . . . . . . . 12
Breakfast Sausage . . . . . . . . . 12
C
Cajun Seasoning . . . . . . . . . 12
Cake Spice . . . . . . . . . . . . . 13
California Seasoned Pepper . 13
Caraway Seed . . . . . . . . . . . 13
Cardamom . . . . . . . . . . . . . 13
Celery Flakes . . . . . . . . . . . . 13
Celery Salt . . . . . . . . . . . . . . 13
Celery Seed . . . . . . . . . . . . . 13
Charnushka . . . . . . . . . . . . . 13
Cheese Seasonings
Brady Street . . . . . . . . . . . 6
Garden Salad . . . . . . . . . . 6
Rocky Mountain . . . . . . . . 6
Salad Elegant . . . . . . . . . . 6
Sicilian Salad . . . . . . . . . . . 6
Chervil . . . . . . . . . . . . . . . . 13
Chesapeake Bay Seasoning . . . 18
Chicago Steak Seasoning . . . . 18
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
Jalapeño Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
See spice Index on page 61
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . 12
Chinese Five Spice Powder . 18
Chip & Dip Seasoning . . . . . . 18
Chives . . . . . . . . . . . . . . . . 18
Cilantro . . . . . . . . . . . . . . . 18
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 17
China-Tung Hing . . . . . . . . 16
Vietnamese Ex-Fancy . . . . . 17
Indonesia-Korintje . . . . . . . 16
Penzeys Cinnamon . . . . . 14
Ceylon Stick Cinnamon . . . . 17
Cinnamon Chunks . . . . . . . 17
Cinnamon Sugar . . . . . . . . 17
Cinnamon Sticks . . . . . . . . 17
Cloves . . . . . . . . . . . . . . . . 18
Cocoa Powder . . . . . . . . . . . 19
Coriander . . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 23
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 21
Curry Powder Sweet . . . . . 21
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 19
Fajita Seasoning . . . . . . . . . . 19
Fennel . . . . . . . . . . . . . . . . 19
Fenugreek . . . . . . . . . . . . . . 19
Fines Herbes . . . . . . . . . . 19
Florida Seasoned Pepper . . 19
Four Peppercorn Blend . . . . . 30
4/S . . . . . . . . . . . . . . . . . . 22
4/S Smoky . . . . . . . . . . . . . . 22
4/S Spicy . . . . . . . . . . . . . . 22
Fox Point Seasoning . . . . . . . 22
French Four Spice . . . . . . . 23
Mustard Seed . . . . . . . . . . . 35
Northwoods Seasoning . . . . . 35
Northwoods Fire Seasoning . . 35
Nutmeg . . . . . . . . . . . . . . . 41
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 21
Rojo Taco Seasoing . . . . . . . . 49
Rosemary . . . . . . . . . . . . . . 43
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 23
Galena Street Rub . . . . . . . . . 23
Garam Masala . . . . . . . . . 21
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 23
Garlic Salt . . . . . . . . . . . . . . 24
Ginger . . . . . . . . . . . . . . . . 23
Greek Seasoning . . . . . . . . . 24
Gumbo File Powder . . . . . . . . 24
Old World Seasoning . . . . . . . 41
Onion Powder . . . . . . . . . . . 41
Onions, White and Toasted . . . 41
Orange Extract . . . . . . . . . . . 22
Orange Peel . . . . . . . . . . . . 41
Oregano . . . . . . . . . . . . . . . 41
Ozark Seasoning . . . . . . . . . . 42
Paprika . . . . . . . . . . . . . . . . 42
Paprika, Spanish Smoked . . . . 42
Parisien Bonnes Herbes . . . 42
Parsley . . . . . . . . . . . . . . . . 42
Pasta Sprinkle . . . . . . . . . . 42
Pepper
Black Peppercorns . . . . . . . 28
Penzeys Freshly
Ground Pepper . . . . . . . . 26
Green Peppercorns . . . . . . 28
Ground Black Pepper . . . . . 30
Ground White Pepper . . . . . 30
Pink Peppercorns . . . . . . . 28
Szechuan Peppercorns . . 30
White Peppercorns . . . . . . 28
Pepper Blends
European Peppercorns . . 30
Four Peppercorn Blend . . 30
Lemon Pepper Seasoning . . 30
Mignonette Pepper . . . . 30
Shallot Pepper Seasoning . . 30
Szechuan Pepper Salt . . . . . 30
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 42
Pizza Seasoning . . . . . . . . . . 42
Poppy Seed . . . . . . . . . . . . . 42
Pork Chop Seasoning . . . . . . 42
Poultry Seasoning . . . . . . . 42
Pumpkin Pie Spice . . . . . . . . 43
Raspberry Enlightenment . . 44
Saffron . . . . . . . . . . . . . . . . 35
Sage . . . . . . . . . . . . . . . . . 43
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 36
Country French Vinaigrette . 36
Creamy Peppercorn . . . . . . 36
Greek Seasoning . . . . . . . . 36
Green Goddess . . . . . . . 36
Italian Vinegar and Oil . . . . 36
Salsa Salad Seasoning . . . . 36
Salad Elegant Seasoning . . . . . 6
Salt
Kosher Style Flake Salt . . . . 43
Pacific Sea Salt . . . . . . . . . 43
Sandwich Sprinkle . . . . . . . . 43
Saté Seasoning . . . . . . . . . . 21
Savory Leaves . . . . . . . . . . . 43
Seasoned Salt . . . . . . . . . . . 43
Sesame Seeds . . . . . . . . . . . 43
Shallots . . . . . . . . . . . . . . . 46
Shallot Salt . . . . . . . . . . . . . 46
Shrimp and Crab Boil . . . . . 46
Sicilian Salad Seasoning . . . . . 6
Singapore Seasoning . . . . . 46
Soup Base . . . . . . . . . . . . . . 47
Southwest Seasoning . . . . . . 46
Star Anise . . . . . . . . . . . . . . 46
Sumac . . . . . . . . . . . . . . . . 46
Sunny Paris Seasoning . . . . 46
Sunny Spain Seasoning . . . 46
H, I, J, K, L
Herbes de Provence . . . . . . 24
Horseradish Dip . . . . . . . . . . 24
Horseradish Powder . . . . . . . 24
Hot Chocolate Mix . . . . . . . 19
Italian Herb Mix . . . . . . . . 24
Italian Sausage . . . . . . . . . . . 24
Jars (storage) . . . . . . . . . . . . 24
Jerk Chicken/Fish . . . . . . . 24
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
Kraków Nights . . . . . . . . . . . 25
Lamb Seasoning . . . . . . . . 25
Lemon Extract . . . . . . . . . . . 22
Lemon Grass . . . . . . . . . . . . 25
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 21
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 25
Mustard Powder . . . . . . . . . . 35
Gift Boxes & Crates
American Kitchen . . . . . . . . . 56
Baker’s Assort. . . . . . . . . 54, 56
Baker's Crate . . . . . . . . . . . . 58
The Big Crate . . . . . . . . . . . . 58
Cheese Seasonings . . . . . . . . 54
Cocoa Lover's . . . . . . . . . . . 54
Do-It-Yourself . . . . . . . . . 54, 56
Ethnic Milwaukee . . . . . . . . . 54
Extracts . . . . . . . . . . . . . . . 54
Flavors of Asia . . . . . . . . . . . 56
Grand Spice Crate . . . . . . . . . 58
Grill & Broil . . . . . . . . 54, 56, 58
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Penzeys Mini Gift Box . 26, 54, 64
Pepper Crate . . . . . . . . . . . . 58
Pepper Lover’s . . . . . . . . . . . 54
Salad Lover’s . . . . . . . . . 54, 56
Salt Free Grill & Broil . . . . . . 56
Some Like It Hot . . . . . . . 54, 56
Spice Replacement Crate . . . . 58
Spicy Wedding . . . . . . . . . . . 56
Spicy Wedding Deluxe . . . . . . 56
Spicy Wedding Shower . . . . . 54
Starter Set . . . . . . . . . . . . . 56
Steak Seasonings . . . . . . . . . 56
Taco Seasonings . . . . . . . . . 54
Taste of Mexico . . . . . . . . . . 56
Two Hearts Crate . . . . . . . . . 58
Wedding Crate . . . . . . . . . . . 58
T
Taco Seasonings . . . . . . . . . . 49
Tandoori Seasoning . . . . . . 21
Tarragon . . . . . . . . . . . . . . . 46
Thyme, French . . . . . . . . . . . 46
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 46
Tsardust Memories . . . . . . . . 46
Turkish Seasoning . . . . . . . . . 46
Turmeric . . . . . . . . . . . . . . . 49
Tuscan Sunset . . . . . . . . . 49
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . 50, 52
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 49
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 49
Zatar (Zahtar) . . . . . . . . . . . . 49
1-800-741-7787 | www.penzeys.com
61
I remember the first
Thanksgiving after Jeri and I were
married. Everything was going
great, but somehow in my planning
I did not take into account that this
year instead of having one nephew,
I now had two. I watched them,
one after the other, smother
everything on their plates with
what must have been a cup of gravy
each. As I looked at the dwindling
supply of my precious, precious
gravy I smiled on the outside, but
inside I was thinking, “Don’t you
two understand just how valuable
that gravy is?” The answer is that of
course they knew, that’s why they
covered everything on their plate
with it.
From that Thanksgiving forward
I vowed never to be short on gravy
again. Gravy really is the lifeblood
of Thanksgiving dinner. With
enough of it, no matter what might
not go 100% right, everyone is
assured of a juicy, delicious plate of
goodness. It is even more
important when re-heating things
the next day, so be sure to send
plenty home with everyone’s
leftovers.
In the years since I have found it
is not just the nephews who love a
goodly quantity. Put enough out
on the table and watch as everyone
enjoys. My brother-in-law Tom one
year paid me the ultimate
compliment when I overheard him
say, “At Billy’s house, he serves
gravy as a beverage!”
Happy Thanksgiving.
62
Penzeys spices | HOLIDAY
Bucket o’ Great Gravy
When you need a lot of gravy, make rich stock
ahead of time, then all you need to do is thicken it
up before the holiday meal!
For stock:
14-18 lb. turkey, breast removed + any extra
turkey pieces you may have
2 gallons water
2 BAY LEAVES
1-2 tsp. POULTRY SEASONING
1-2 TB. BICENTENNIAL RUB
For gravy:
11⁄2-2 gallons cooked, strained stock
1–11⁄2 Cups fat (butter or a mix of butter and
turkey fat from the roasting pan)
2–21⁄2 Cups flour
Make stock a day ahead of time, or the morning
of, using one turkey minus the breast which
should be cooked separately and served. Cook
the stock on low for several hours; strain and
refrigerate. When cold, the fat on the top can be
pulled off and discarded or used for the gravy.
Once simmered, the stock should reduce to
about 11⁄2 gallons. If less, add more water.
To make the gravy, heat the stock on low. In
another pot that is large enough to hold all
of the gravy, melt the butter or butter/turkey
fat over medium-low. Sift in the flour 1⁄2 cup
at a time, stirring after each addition until you
have a smooth paste. Use the larger amount of
flour and fat for thicker gravy. Once all the flour
is added, let it cook another 10-15 minutes,
stirring every few minutes. It should be golden
brown when ready. Add heated stock one cup
at a time, stirring well, until smooth. After about
the 4th cup you can add 2-3 cups of stock at a
time, stirring after each addition. Let cook until
thick and bubbly, stirring every few minutes.
Taste and add additional seasoning if desired.
If too thick, a cup or two of water can be added
and the flavor will still be great!
Prep. time: 3-4 hours stock cooking time
Cooking time: 30 minutes gravy making time
Yield: Roughly 24 cups gravy
Nutritional Information: Servings 48; Serving Size 1/2
cup (132g); Calories 100; Calories from fat 80; Total fat 9g;
Cholesterol 50mg; Sodium 40mg; Carbohydrate 4g; Dietary
Fiber 0g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
63
Order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337
Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday
Fax Your Order: 1-414-760-7317
Order Online: www.penzeys.com
12001 W Capitol Drive
Wauwatosa, WI 53222
PRESORTED
STANDARD
U.S. POSTAGE
PAID
PENZEYS,
BULK
RATE LTD.
U.S. POSTAGE
PAID
PENZEYS, LTD.
Customer Number
Catalog Number
Penzeys Mini Gift Box
Spread Joy and Tastiness this Holiday Season
Give everyone the gift of deliciousness!
Special erOff
y
r
o
t
c
u
d
o
r
Int
Penzeys new Mini Gift Box with its new Mini price makes giving a gift of great flavor
to everyone this holiday season both possible and reasonable. These four amazing,
universally-appealing spices will instantly bring deliciousness to the cooking of
everyone you know. Perfect as a stocking stuffer, a hostess gift or a thoughtful
thank-you gift. With this great limited-time introductory price you really should
Mini Gift Box #82419
buy a stack and hand them out freely.
$7.95
9
ec. 31, 200
D
h
g
u
ro
Th
Penzeys Mini Gift Box,
the right lil’ gifty for right now.
$11.95 ($7.95 through Dec. 31, 2009)

Similar documents

×

Report this document