NEW! Forward! HarVEST Forward! ricE GrEEn BEanS

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LOVE TO COOK–COOK TO LOVE
BACK TO SCHOOL 2011
Opera-in-the-Park Raspberry
Bars, page 17
NEW!
Forward! HARVEST
Green Beans
Forward! rice
For recipes with Penzeys Forward!
see pages 30-31
Forward!
Turkey BurgerS
Grilled Forward!
Chicken Wings
CANDY APPLE PIE • GRILLED BEEF TENDERLOIN • EASY CHEESY ZUCCHINI BAKE • OATMEAL MUFFINS
Make Everything
Better
Introducing
penzeys
Our most deliciously all-purpose blend yet. Like the seasoned-salts of old but with
the salt left behind, Penzeys Forward! puts great taste into the palm of your hand to
be sprinkled wherever there is a need for great flavor. Vegetables, meats, potatoes,
pasta and rice–Forward! gets everything moving in the right direction. Quick, easy,
simple, delicious and salt free. Now is the time to bring the spirit of Penzeys Forward!
into your home. Your food, family and friends will all be happy you did.
Penzeys Forward! is
Deliciousness dedicated to
all those whose kindness
opened our world of
opportunity. A Salt-Free
suggestion; We repay
this kindness by passing on
greater kindness to those
who come after us.
In Flavor & Kindness we
will find our way Forward!
1⁄4 cup jar (net .9 oz.) #15932 $3.19
1⁄ 2 cup jar (net 2.3 oz.) #15958 $ 5.39
4 oz. bag #15945 $ 4.99
8 oz. bag #15987 $ 8.99
1 lb. bag #15916 $ 16.90
O
ur years 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.
New blend—it’s a good one
There is something special about cooking and about the people who cook. That
cooking continues to live on as a way we care for others based on the kindness we
have inside ourselves tells so much about who we are. In these difficult economic
times, watching the bleakness of the news, it can be all too easy to become cynical
about the future, to lose hope. Yet if you can only open your eyes to people in their
kitchens, every day you will see hundreds of millions of acts of kindness, you will
see what life is really all about.
And these acts of kindness matter because they work to build a better future.
The science tells us the act of cooking and sharing meals together is the best way
to guarantee a positive future, but as of yet the research has not really told us why.
For me I think there is something to the day after day layering on of kindness that
gives us a strength to face life’s challenges, but at the same time I have seen more
than once that one single act of kindness at the right moment can make all the
difference in the world.
Now more than ever it is time to celebrate the spirit of cooking and the spirit
of cooks. I can think of no better way to celebrate this cook’s approach to life than
through the introduction of a new and wonderfully tasty blend. Since this blend is
a celebration of how the kindness of cooks creates a path to a brighter future, I can
think of no better name for this blend than Forward!
Forward! does indeed live up to its name. It is a great blend. Like cooking it
embodies the notion of repaying the kindnesses of generations past by providing
kindness to the generations that follow ours. Forward! really is about passing on to
the future the great flavor of the seasoned salts of the past, while leaving all that
sodium behind. Wonderfully all-purpose for vegetables, meats, potatoes, rice and
pasta, Forward! can flavor anything on your plate with deliciousness. Give it a try.
Finally I want to say that introducing Forward! in what is our second annual
Back to School issue of the catalog is just right. Certainly many careers embody
the spirit of doing for others to create a better future, but no job is as much on the
front line of this difficult and important work as teaching. If we are honest with
ourselves we would all have to admit that none of us would have made it as far as
we have in life without that special teacher or teachers who gave us the sense that
we were valuable and that who we are mattered. Maybe this year is the school
year to return the favor and let them know just what a difference they made in our
lives. Teachers really are valuable and what they do really does matter.
[email protected]
Back to School 2011
Peanut Butter Banana Bread from Meredith Wittmann
7
Easy Cheesy Zucchini Bake
9
CHILI PEPPERS & POWDERS
10-12
Stuffed Peppers
13
CALLING ALL COOKS
35
HOORAY FOR HARVEST VEGGIES! 37
Country-Style Pork Chops with Black-Eyed Peas
Corn and Tomato Sauté
Green Beans with Roasted Tomatoes
Shrimp & Chicken Jambalaya 39
CINNAMON SWEETS
14-17
Blueberry Spice Muffins from Karen Niessing
Opera-in-the-Park Raspberry Bars
Grilled Beef Tenderloin with Blue Cheese Sauce 41
Peter Holbrook’s Grilled Vegetables
41
Curried Pork Tenderloin from Rand Schmidt
21
Corn Salsa 42
Curried Chicken with Basmati Rice 23
Grilled Tuna Salad from Pam Fairchild
45
Herby Cheese Bread 49
PEPPERS & PEPPERCORNS
Jen Wszalek’s Beef Stroganoff
26-29
FORWARD! MEET OUR NEW BLEND Forward! Turkey Burgers
Forward! Rice
Grilled Forward! Wings
Forward! Harvest Green Beans
30
FIND A PENZEYS STORE NEAR YOU
34
Page 15
VERY VANILLA
Gingerbread Cake with Lemon Sauce
JorJan Borlin’s Oatmeal Muffins
Candy Apple Pie
Baked Oatmeal from Avis Chmielewski
50-53
GIFT BOXES & CRATES
54
Grilled Teriyaki Chicken 60
Page 27
Page 45
Page 36
Arizona Dreaming
How much should I buy?
A good guideline is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
Arizona Dreaming is simply a delicious all-purpose
coming together of spices. The flavors of South of
the Border combined in the ways that Americans
love so much. Great for just about everything, use
frequently to season: Vegetables, Rice, Beans, Beef,
Pork, Scrambled Huevos, Ground Turkey, Cheese,
Salad Dressings. Free from salt. Hand-mixed from:
ancho chili pepper, black pepper, onion, garlic, paprika,
spices, cumin, citric acid, Mexican oregano, cilantro,
lemon peel, chipotle pepper, red pepper, jalapeño,
cocoa, natural smoke flavoring.
1⁄4 cup jar (net .9 oz.) #15837 $ 3.55
1⁄2 cup jar (net 2.1 oz.) #15853 $6.09
4 oz. bag #15840 $ 5.75
8 oz. bag #15882 $ 10.49
1 lb. bag #15811 $ 19.90
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net .9 oz.) #50339 $ 2.85
1⁄ 2 cup jar (net 2.2 oz.) #50355 $ 4.69
4 oz. bag #50342 $ 3.99
Cracked Spanish Anise Seeds
Adobo Seasoning
A traditional and popular Mexican spice mix. Not hot,
but spicy and rich in flavor, and salt-free. Use ¹/4 -1 tsp.
per pound and rub on chicken, fish and pork. Great for
easy guacamole, just mix 1 tsp. Adobo Seasoning in
1 TB. water, add to 2 mashed avocados with a squeeze
of lemon or lime juice, a shake of salt and a pinch of
hot pepper. Hand-mixed from: garlic, onion, black
pepper, Mexican oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.69
1⁄2 cup jar (net 2.5 oz.) #10153 $6.39
4 oz. bag #10140 $ 6.19
8 oz. bag #10182 $ 11.39
1 lb. bag #10111 $ 21.70
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.99
1⁄ 2 cup jar (net 1.9 oz.) #50155 $ 4.99
4 oz. bag #50142 $ 5.35
Allspice
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
Whole Honduran Allspice
1⁄4 cup jar (net .6 oz.) #50234 $ 2.49
1⁄ 2 cup jar (net 1.5 oz.) #50250 $ 3.99
4 oz. bag #50247 $ 3.99
8 oz. bag #50289 $ 6.99
1 lb. bag #50218 $ 12.90
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.95
1⁄ 2 cup jar (net 2.0 oz.) #40257 $ 4.85
4 oz. bag #40244 $ 4.69
8 oz. bag #40286 $ 8.35
1 lb. bag #40215 $ 15.60
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.79
1⁄ 2 cup jar (net 2.2 oz.) #40457 $ 4.59
4 oz. bag #40444 $ 3.75
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.95
1⁄ 2 cup jar (net 2.2 oz.) #40352 $ 4.89
4 oz. bag #40349 $ 4.35
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.75
1⁄ 2 cup jar (net 2.8 oz.) #50555 $ 4.45
4 oz. bag #50542 $ 2.75
Apple Pie Spice
Use 1-2 tsp. for an 8-inch apple pie. Great for muffins,
use ¹/2 tsp. per cup of batter. For sugar cookies, add 1-2
tsp. per batch. Sprinkle on regular or French toast, add
to waffle or pancake batter, ¹/4 tsp. per cup. Handmixed from: China and Korintje cinnamon, nutmeg, mace
and cloves.
1⁄4 cup jar (net 1.0 oz.) #10232 $ 3.55
1⁄ 2 cup jar (net 2.2 oz.) #10258 $ 6.09
4 oz. bag #10245 $ 6.49
8 oz. bag #10287 $ 11.99
1 lb. bag #10216 $ 22.90
Arrowroot Starch
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as flour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.75
1⁄ 2 cup jar (net 2.5 oz.) #40552 $4.45
4 oz. bag #40549 $ 3.09
8 oz. bag #40581 $ 5.15
1 lb. bag #40510 $ 9.20
1-800-741-7787 | www.penzeys.com
5
Baking Spice
Bay Leaves
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 $ 3.45
1⁄2 cup jar (net 1.7 oz.) #11750 $ 5.89
4 oz. bag #11747 $ 7.99
8 oz. bag #11789 $ 14.95
1 lb. bag #11718 $ 28.80
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can’t hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of
salt-free dishes with their rich flavor. Note: bay leaves are
very light (8 ounces by weight equals one gallon by
volume).
Whole Turkish Bay Leaves
1⁄ 2 oz. bag #30391 $ 2.09
1 oz. bag #30362 $ 3.15
4 oz. bag #30346 $ 7.35
8 oz. bag #30388 $ 13.65
1 lb. bag #30317 $ 26.20
Beef Roast Seasoning
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 $ 3.85
1⁄ 2 cup jar (net 2.4 oz.) #10353 $ 6.65
4 oz. bag #10340 $ 6.89
8 oz. bag #10382 $ 12.75
1 lb. bag #10311 $ 24.40
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or in
the oven, gas or charcoal, it’s all good. For tender and
delicious ribs, rub on 2-3 tsp. per pound, then slow cook
in the oven at 220° for 4-6 hours or 240° for 3-4 hours or
grill over indirect heat for 2-4 hours. Brush boneless/
skinless chicken breasts with olive oil and 1-2 tsp. BBQ
3000 per pound, grill over direct medium-high heat 3-5
minutes per side, covered. Sprinkle on veggies, grilled or
pan-seared fish, skewered shrimp. Healthy, quick and
tasty. Hand-mixed from: salt, paprika, black pepper, nutmeg,
mustard, allspice, citric acid, garlic powder, ginger, sage,
thyme, white pepper, cinnamon, and natural smoke flavor.
1⁄4 cup jar (net 1.2 oz.) # 20235 $3.65
1⁄2 cup jar (net 2.5 oz.) # 20251 $6.25
4 oz. bag #20248 $ 5.99
8 oz. bag #20280 $10.99
1 lb. bag #20219 $ 20.90
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush on
ribs toward the end of cooking, or bake chicken breasts or
pork chops in the oven and brush with sauce for the final
ten minutes of cooking. This blend is perfect for any grilled
food, from quickly grilled steaks, to slower cooked whole
chicken. Great for fish and skewers with meat and
vegetables. Hand-mixed from: flake salt, paprika, allspice,
cayenne pepper, nutmeg, black pepper, thyme, ginger, white
pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.69
1⁄2 cup jar (net 2.5 oz.) #23957 $ 6.39
4 oz. bag #23944 $ 6.19
8 oz. bag #23986 $ 11.39
1 lb. bag #23915 $ 21.70
6
Penzeys spices | back to school
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 $ 1.69
1⁄ 2 cup jar (net .4 oz.) #30159 $ 3.35
1 oz. bag #30162 $ 2.95
4 oz. bag #30146 $ 6.79
8 oz. bag #30188 $ 12.59
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.79
1⁄ 2 cup jar (net .7 oz.) #30254 $ 3.55
1 oz. bag #30267 $ 2.59
4 oz. bag #30241 $ 5.89
8 oz. bag #30283 $ 10.75
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 $ 2.89
1⁄ 2 cup jar (net 1.5 oz.) #10458 $ 4.75
4 oz. bag #10445 $ 5.99
8 oz. bag #10487 $10.99
1 lb. bag #10416 $ 20.90
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison.
Hand-mixed from: sweet paprika, salt, onion, celery,
arrowroot, sugar, garlic, Tellicherry black pepper, parsley,
dill seed, caraway, tumeric, dill weed, bay leaf, thyme,
savory, basil, marjoram and rosemary.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.45
1⁄ 2 cup jar (net 2.6 oz.) #20556 $ 5.85
4 oz. bag #20543 $ 5.09
8 oz. bag #20585 $ 9.15
1 lb. bag #20514 $ 17.20
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 $ 2.35
1⁄ 2 cup jar (net .6 oz.) #32153 $ 3.69
4 oz. bag #32140 $ 7.99
8 oz. bag #32182 $ 14.99
1 lb. bag #32111 $ 28.90
Red Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.65
1⁄ 2 cup jar (net .9 oz.) #32258 $ 4.25
4 oz. bag #32245 $ 7.75
8 oz. bag #32287 $ 14.45
1 lb. bag #32216 $ 27.80
Red & Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.55
1⁄ 2 cup jar (net .8 oz.) #32353 $ 4.09
4 oz. bag #32340 $ 7.99
8 oz. bag #32382 $ 14.99
1 lb. bag #32311 $ 28.90
Left: Sitka, Alaska welcomes
Meredith on a recent cruise.
Right: Looking lovely in these
hats from days gone by, Meredith
and her mom Antoinette are the
best of friends.
“We often
take day trips
throughout
Wisconsin just
to ‘see what
there is to see.’ ”
Meredith Wittmann
I enjoy the idea of making things
from scratch just like my grandmother
did,” says Meredith Wittmann of
Milwaukee, Wisconsin. “I have a strong
southside pride.”
“My Grandmother Rosie, who I was
incredibly close to, taught me a lot
about baking. I remember making
cakes with her when I was a little girl.
“My earliest memory was helping
her grease the pans and she would
always let me lick the beaters and the
bowl. She knew I was done when I
would stick the bowl over my head
to get the sides. It was not until my
grandma passed and I was grown that
I realized how much batter she left in
the bowl just for me.
“My grandmother didn’t have a lot
of money, but she found many ways
to treat me well. I think of her always,
especially when I make bunny-shaped
cakes like we did when I was little.
And just like Grandma Rosie I never
skimp on frosting because as far as I’m
concerned, you can never have too
much.
“Nothing is more satisfying than
making foods that people really like.
My husband Andy and I have a very
large vegetable garden. I started
canning last year. It’s much easier than
you think and the fruits of our labor
make great Christmas gifts.
“I plant peppers for the sole purpose
of making stuffed peppers. Andy and
I both come from large families. We
like to have what I consider a ‘holiday’
at the end of summer. I make huge
batches of stuffed peppers and we
invite our families. It’s a great time and
a chance to get together with those we
don’t see as often as we’d like.
“I’m very proud to live and work
here. I currently work at the Wisconsin
Talking Book and Braille Library
where we provide literature for
residents who cannot read normal-size
print.
“Once each week I also teach
a course at a career college on
the introduction to research and
information literacy. I enjoy working
with people who are serious about
getting an education and bettering
themselves.
“Often my students remark how I
seem to care about them and I do.
I think for some, being taught by
someone who really cares has helped
them to continue their education.
“Teaching has taught me patience
and has made me more tolerant of
others. I’ve always known people learn
differently and teaching has helped
me to accept that. I find I can explain
myself better and be more flexible
because I see the point of view of
others.
“Teaching has really opened up
Peanut Butter Banana Bread
This not-so-guilty pleasure is one of Meredith’s most
requested desserts.
3 ripe bananas, peeled and sliced
2 eggs
1
⁄3 Cup plain or vanilla yogurt
1
⁄2 Cup creamy peanut butter
3 TB. melted butter
1
⁄2 Cup sugar
1
⁄2 Cup brown sugar, packed
1
⁄4 Cup ground flax seed (optional but
delicious and very healthy!)
3
⁄4 tsp. baking soda
1
⁄2 tsp. CINNAMON
1 tsp. BAKING SPICE
11⁄2 Cups flour
1
⁄2 Cup powdered sugar (optional)
Preheat oven to 350°. Spray a 9x5 loaf pan (the
larger size) with non-stick cooking spray and
set aside. In a large mixing bowl, combine the
bananas, eggs, yogurt, peanut butter and melted
butter. Beat at medium speed until well blended.
Add the sugars and beat well. Add the flax seed,
baking soda, CINNAMON and BAKING SPICE,
reduce to low speed and mix well. Add the flour
and beat until blended. Pour into the loaf pan and
bake at 350° for 65-75 minutes. Let cool 30 minutes
in the pan before removing. Dust with powdered
sugar if desired.
Prep. time: 15 minutes
Baking time: 65-75 minutes
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 slice (90g);
Calories 250; Calories from fat 90; Total fat 10g; Cholesterol 40mg;
Sodium 170mg; Carbohydrate 37g; Dietary Fiber 2g; Protein 6g.
my eyes and I think makes me a
better person. I learn so much from
my students and I hope they learn
from me.”
–Lani Haag
Rocky Mountain Chops
Cheese Seasonings
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.
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 $ 4.85
1⁄ 2 cup jar (net 2.8 oz.) #20756 $8.65
4 oz. bag #20743 $ 8.75
8 oz. bag #20785 $ 16.49
1 lb. bag #20714 $ 31.90
For this and other great reci
pes, go to
www.penzeys.com and clic
k on Recipes.
1⁄4 cup jar (net .3 oz.) #10632 $ 2.19
1⁄ 2 cup jar (net .8 oz.) #10658 $ 4.39
1 oz. bag #10661 $ 3.99
4 oz. bag #10645 $ 9.49
8 oz. bag #10687 $ 17.99
Garden Salad Seasoning
Salad Elegant
Bratwurst Sausage Seasoning
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.
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 3.69
1⁄ 2 cup jar (net 2.5 oz.) #27250 $ 6.39
4 oz. bag #27247 $ 6.19
8 oz. bag #27289 $ 11.39
1 lb. bag #27218 $ 21.70
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.
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1⁄ 4 cup jar (net 1.4 oz.) #27034 $ 4.25
1⁄ 2 cup jar (net 3.2 oz.) #27050 $ 7.49
4 oz. bag #27047 $ 6.19
8 oz. bag #27089 $ 11.39
1 lb. bag #27018 $ 21.70
Rocky Mountain Seasoning
Sicilian Salad 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.
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 1.0 oz.) #27139 $ 3.65
1⁄ 2 cup jar (net 2.2 oz.) #27155 $ 6.29
4 oz. bag #27142 $ 6.89
8 oz. bag #27184 $ 12.75
1 lb. bag #27113 $ 24.40
1⁄ 4 cup jar (net 1.4 oz.) #27339 $ 4.25
1⁄ 2 cup jar (net 2.9 oz.) #27355 $ 7.49
4 oz. bag #27342 $ 6.89
8 oz. bag #27384 $ 12.75
1 lb. bag #27313 $ 24.40
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite
blend for turkey, duck, goose, and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie-style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast, and thick-cut pork or veal chops. Hand-mixed
from: coarse flake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.49
1⁄ 2 cup jar (net 2.7 oz.) #20651 $ 5.95
4 oz. bag #20648 $ 5.09
8 oz. bag #20680 $ 9.15
1 lb. bag #20619 $ 17.20
8
Bouquet Garni
Penzeys spices | back to school
Black and Red Spice
A blend of fresh ground Tellicherry black pepper and
hot cayenne red pepper. Great whenever you want the
robust flavor of Tellicherry black pepper but need extra
heat. Perfect for the grilling season, since the heat of
the grill mellows the red pepper heat a bit, for flavorful
spicy chops, chicken, fish, shrimp kabobs and steaks.
Try a sprinkle on scrambled eggs, creamy pasta or
potato salad for a spicy change of pace. Hand-mixed
from: Tellicherry Black Pepper, Cayenne Red Pepper.
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.35
1⁄ 2 cup jar (net 2.5 oz.) #10553 $ 5.69
4 oz. bag #10540 $ 4.99
8 oz. bag #10582 $ 9.09
1 lb. bag #10511 $ 17.10
1⁄ 4 cup jar (net 1.6 oz.) #28031 $ 2.99
1⁄ 2 cup jar (net 3.4 oz.) #28057 $ 4.99
4 oz. bag #28044 $ 2.95
Breakfast/Pork Sausage Seasoning
1⁄4 cup jar (net 1.8 oz.) #28136 $ 3.09
1⁄ 2 cup jar (net 3.6 oz.) #28152 $ 5.19
4 oz. bag #28149 $ 2.95
8 oz. bag #28181 $ 4.89
1 lb. bag #28110 $ 8.70
Cajun Seasoning
One of America’s most popular seasonings. Shake
heavily on chicken, fish, or steaks on the grill for robust
and spicy flavor. Add ¹/2 tsp. per pound to ground beef
or turkey for zesty Cajun burgers. Hand-mixed from:
paprika, salt, celery, sugar, garlic, black pepper, onion,
oregano, red pepper, caraway, dill, turmeric, cumin, bay,
mace, cardamom, basil, marjoram, rosemary, and thyme.
1⁄4 cup jar (net .9 oz.) #20835 $ 3.85
1⁄ 2 cup jar (net 2.1 oz.) #20851 $ 6.69
4 oz. bag #20848 $ 6.19
8 oz. bag #20880 $ 11.39
1 lb. bag #20819 $ 21.70
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 $ 3.29
1⁄ 2 cup jar (net 1.9 oz.) #10858 $ 5.59
4 oz. bag #10845 $ 6.49
California-Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.75
1⁄ 2 cup jar (net 2.3 oz.) #10953 $ 6.49
4 oz. bag #10940 $ 6.89
8 oz. bag #10982 $ 12.75
1 lb. bag #10911 $ 24.40
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 $ 2.45
1⁄ 2 cup jar (net 2.1 oz.) #51057 $ 3.89
4 oz. bag #51044 $ 2.59
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.39
1⁄ 2 cup jar (net 2.2 oz.) #41054 $ 3.79
4 oz. bag #41041 $ 3.69
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.
Easy Cheesy Zucchini Bake
This recipe from Karen Niessing (story on page 15) is so ooey, gooey and delicious, the kids will ask for a second
helping of veggies.
2 medium tomatoes, peeled and cut into
wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1
⁄2 tsp. THYME
1 tsp. BASIL
1 tsp. GRANULATED GARLIC POWDER
1
⁄2 Cup shredded cheddar cheese
1
⁄2 Cup grated Parmesan or Romano cheese
1
⁄3 Cup dry bread crumbs
1 Cup shredded mozzarella cheese
(optional)
Preheat oven to 350°. Combine the tomatoes,
zucchini, squash, SEASONINGS and cheddar
cheese. Place in a 11⁄2-quart baking dish. Top
with the Parmesan or Romano cheese and bread
crumbs. Bake at 350° for 45 minutes or until the
vegetables are tender. If you want, you can then
sprinkle the mozzarella cheese over the top and
let stand 5 minutes, so the cheese melts, before
serving.
Prep. time: 10 minutes
Cooking time: 35-45 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup (258g);
Calories 160; Calories from fat 25; Total fat 2.5g; Cholesterol 10mg;
Sodium 580mg; Carbohydrate 18g; Dietary Fiber 3g; Protein 16g.
Whole Fancy White Scandinavian-Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 5.39
1⁄ 2 cup jar (net 1.3 oz.) #50650 $ 9.79
4 oz. bag #50647 $ 25.15
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 4.25
1⁄ 2 cup jar (net 1.7 oz.) #50755 $ 7.49
4 oz. bag #50742 $ 14.75
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 2.09
1⁄ 2 cup jar (net 1.3 oz.) #50850 $ 3.15
4 oz. bag #50847 $ 4.49
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.85
1⁄ 2 cup jar (net 2.8 oz.) #50955 $ 9.15
4 oz. bag #50942 $ 11.35
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.69
1⁄ 2 cup jar (net 2.4 oz.) #40952 $ 8.35
4 oz. bag #40949 $ 11.89
Celery Flakes
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄4 cup jar (net .3 oz.) #30533 $ 1.99
1⁄ 2 cup jar (net .7 oz.) #30559 $ 3.99
1 oz. bag #30562 $ 3.55
4 oz. bag #30546 $ 8.35
8 oz. bag #30588 $ 15.69
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 $ 2.89
1⁄ 2 cup jar (net 4.6 oz.) #20956 $ 4.79
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.95
1 lb. bag #20914 $ 4.80
See spice Index on page 61
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #51136 $2.39
1⁄ 2 cup jar (net 1.9 oz.) #51152 $3.75
4 oz. bag #51149 $ 2.59
8 oz. bag #51181 $ 4.15
1 lb. bag #51110 $ 7.20
Ground Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #41133 $2.49
1⁄ 2 cup jar (net 1.9 oz.) #41159 $ 3.99
4 oz. bag #41146 $ 3.09
8 oz. bag #41188 $ 5.15
1 lb. bag #41117 $ 9.20
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.39
1⁄ 2 cup jar (net 1.9 oz.) #51257 $3.75
4 oz. bag #51244 $ 2.59
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs too. Try mixing Aleppo
Pepper with our Greek Seasoning for flavorful roast
chicken, tasty pork chops, and robust salads. Aleppo
Pepper is also known as halaby pepper. Processed with
salt and sunflower oil.
10,000 heat units
1⁄4 cup jar (net .8 oz.) #41733 $3.15
1⁄ 2 cup jar (net 1.9 oz.) #41759 $ 5.25
4 oz. bag #41746 $ 5.69
8 oz. bag #41788 $ 10.39
1 lb. bag #41717 $ 19.70
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
full-flavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
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 $ 2.19
4 oz. bag #52041 $ 4.99
8 oz. bag #52083 $ 8.99
1 lb. bag #52012 $ 16.90
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 $ 2.89
1⁄ 2 cup jar (net 2.4 oz.) #42051 $ 4.79
4 oz. bag #42048 $ 3.75
8 oz. bag #42080 $ 6.45
1 lb. bag #42019 $ 11.80
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
Pepper Heat Ratings
(in Scoville Units)
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
10
Penzeys spices | back to school
35,000 heat units
1 oz. bulk bag #51660 $ 2.75
4 oz. bag #51644 $ 6.35
8 oz. bag #51686 $ 11.65
1 lb. bag #51615 $ 22.20
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
$ 2.19
$ 4.99
$ 8.99
$ 16.90
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 $ 2.89
1⁄ 2 cup jar (net 2.1 oz.) #41854 $ 4.79
4 oz. bag #41841 $ 4.35
8 oz. bag #41883 $ 7.69
1 lb. bag #41812 $ 14.30
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
70,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 4.35
1⁄ 2 cup jar (net 1.1 oz.) #51752 $ 7.69
4 oz. bag #51749 $ 18.75
8 oz. bag #51781 $ 36.49
1 lb. bag #51710 $ 71.90
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 $ 4.55
1⁄ 2 cup jar (net 2.4 oz.) #41454 $8.09
4 oz. bag #41441 $ 9.25
8 oz. bag #41483 $ 17.45
1 lb. bag #41412 $ 33.80
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.99
1 oz. bulk bag #51460 $ 4.99
4 oz. bag #51444 $ 11.89
8 oz. bag #51486 $ 22.79
1 lb. bag #51415 $ 44.50
Cayenne: 40,000
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .5 oz.) #41933 $ 2.69
1⁄ 2 cup jar (net 1.3 oz.) #41959 $ 4.39
4 oz. bag #41946 $ 4.69
8 oz. bag #41988 $ 8.35
1 lb. bag #41917 $ 15.60
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, flat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 2.09
4 oz. bag #51349 $ 4.69
8 oz. bag #51381 $ 8.35
1 lb. bag #51310 $ 15.60
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 $ 2.59
1⁄ 2 cup jar (net 1.4 oz.) #42156 $ 4.15
4 oz. bag #42143 $ 4.69
8 oz. bag #42185 $ 8.35
1 lb. bag #42114 $ 15.60
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 2.09
4 oz. bag #51949 $ 4.69
8 oz. bag #51981 $ 8.35
1 lb. bag #51910 $ 15.60
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add ½ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use ¹/3
cup soy, 1 TB. chili oil, and a dash of ginger and garlic.
Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.
Guajillo: 6,000
60,000 heat units
1 oz. bulk bag #51860 $ 2.09
4 oz. bag #51844 $ 4.69
8 oz. bag #51886 $ 8.35
1 lb. bag #51815 $ 15.60
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
$ 2.19
$ 4.99
$ 8.99
$ 16.90
Chipotle (ground): 15,000
Chipotle: 15,000
Cascabel: 11,000
Sanaam: 40,000
Jalapeño Peppers
Jalapeño peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian Jalapeño Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 2.45
1⁄ 2 cup jar (net .7 oz.) #41559 $ 3.89
4 oz. bag #41546 $ 7.99
8 oz. bag #41588 $ 14.99
1 lb. bag #41517 $ 28.90
Arbol: 35,000
Jalapeño: 25,000
Crushed Red (Medium Hot): 20,000
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 70,000
Chervil
A sweet herb often used in Europe in the same way
we use parsley flakes. From Holland.
1⁄ 4 cup jar (net .15 oz.) #30638 $ 1.69
1⁄ 2 cup jar (net .4 oz.) #30654 $ 3.35
1 oz. bag #30667 $ 3.55
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 3.35
1⁄ 2 cup jar (net 2.7 oz.) #21058 $ 5.69
4 oz. bag #21045 $ 4.69
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is the
traditional backbone of many Mexican dishes, from
burritos to tamales. Great for family-style chili, use 1-3
TB. per quart. Serve with a shaker jar of crushed hot
peppers on the side for those who like heat. Handmixed from: Ancho chili pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.35
1⁄ 2 cup jar (net 2.5 oz.) #11150 $ 5.69
4 oz. bag #11147 $ 5.09
8 oz. bag #11189 $ 9.15
1 lb. bag #11118 $ 17.20
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 salt-free seasoning.
Make a paste by mixing 1 TB. Chili Powder with 1 TB.
water and 1 TB. lime or lemon juice, rub on chicken, fish,
or pork chops before grilling or sautéing. Hand-mixed
from: Ancho chili pepper, cayenne red pepper, cumin,
garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.29
1⁄ 2 cup jar (net 2.4 oz.) #11255 $ 5.59
4 oz. bag #11242 $ 5.09
8 oz. bag #11284 $ 9.15
1 lb. bag #11213 $ 17.20
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used, the
chili will be hot but will lack the depth of flavor the
ancho peppers provide. This is the best powder for
those who like their chili hot and flavorful. Hand-mixed
from: Ancho chili pepper, red pepper, cumin, crushed red
pepper, garlic and Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.29
1⁄ 2 cup jar (net 2.4 oz.) #11350 $ 5.59
4 oz. bag #11347 $ 5.09
8 oz. bag #11389 $ 9.15
1 lb. bag #11318 $ 17.20
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix
1 TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #29933 $ 4.55
1⁄ 2 cup jar (net 3.6 oz.) #29959 $ 8.09
4 oz. bag #29946 $ 6.19
8 oz. bag #29988 $ 11.39
1 lb. bag #29917 $ 21.70
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.
Chicago Steak Seasoning
Chinese Five Spice Powder
For a delicious chili recipe,
go to
www.penzeys.com and clic
k on Recipes!
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 $ 3.65
1⁄ 2 cup jar (net 2.4 oz.) #11550 $ 6.25
4 oz. bag #11547 $ 6.19
8 oz. bag #11589 $ 11.39
1 lb. bag #11518 $ 21.70
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 $3.09
1⁄ 2 cup jar (net 2.1 oz.) #11455 $ 5.19
4 oz. bag #11442 $5.09
8 oz. bag #11484 $9.15
1 lb. bag #11413 $17.20
Chili 9000
The chili of tomorrow boldly going where no chili has
gone before. Great chili flavor with a bright modern
twist—salt free too! Use 1 TB. per quart with any chili
recipe, from beef to turkey to bean chili. Shake on
boneless/skinless chicken breasts or fish: brush with
oil, sprinkle on 1-2 tsp. of Chili 9000 per pound before
baking or sautéing. Great for fajitas, veggie side dishes
and sloppy joes. Hand-mixed from: Ancho chili pepper,
cumin, garlic, cilantro, onion, paprika, cayenne pepper,
lemon peel, Mexican oregano, black pepper, cocoa
powder, citric acid, turmeric, cinnamon, coriander, ginger,
natural smoke flavoring, fenugreek, cloves, fennel,
nutmeg, white pepper, anise seed, jalapeno pepper, star
anise, cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.65
1⁄ 2 cup jar (net 2.1 oz.) #11950 $ 6.25
1 cup jar (net 3.8 oz.) #11992 $ 11.49
2 cup jar (net 7.2 oz.) #11921 $ 21.90
As America redefines its diet, increasing consumption
of vegetables and starches, and cutting fats and meat
portions, it makes sense to borrow from those who
have cooked this way throughout history. Chinese
stir-fry is quick, easy and very versatile, combining well
with all meats and vegetables. Hand-mixed from: China
cinnamon, star anise, anise seed, ginger and cloves.
1⁄4 cup jar (net .9 oz.) #11039 $ 3.59
1⁄ 2 cup jar (net 2.1 oz.) #11055 $ 6.15
4 oz. bag #11042 $ 6.89
8 oz. bag #11084 $ 12.75
1 lb. bag #11013 $ 24.40
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 4.35
1⁄ 2 cup jar (net 3.8 oz.) #26758 $ 7.69
4 oz. bag #26745 $ 5.45
8 oz. bag #26787 $ 9.85
1 lb. bag #26716 $ 18.60
Chives
Freeze-drying allows chives to maintain a very
close-to-fresh flavor and texture, and bright green
color. Even the very small amount of moisture on a
salad will rehydrate them. Give a hint of garden herb
freshness to omelets, chicken soup, baked potatoes
and vegetables. Freeze-dried and circle cut. From
California.
1⁄4 cup jar (net .05 oz.) #30733 $ 1.89
1⁄ 2 cup jar (net .1 oz.) #30759 $ 2.79
1 oz. bag #30762 $ 5.65
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 $ 1.59
1⁄ 2 cup jar (net .3 oz.) #30854 $ 3.19
1 oz. bag #30867 $ 3.85
4 oz. bag #30841 $ 8.99
8 oz. bag #30883 $ 16.99
Cloves
Whole cloves are a must for studding hams and
flavoring stocks and hot cider and punch. The flavor is
intense, so be sure to use sparingly. Ground cloves are
perfect for baked goods. Because cloves bring out the
flavor of beef, add a whole clove to beef stew or a tiny
pinch of ground cloves to gravy. In the West, cloves
are mainly considered a baking spice, though their
preserving qualities make them popular for pickling
and barbecuing.
Whole Madagascar Cloves
1⁄4 cup jar (net .5 oz.) #52133 $ 2.85
1⁄ 2 cup jar (net 1.5 oz.) #52159 $ 4.65
4 oz. bag #52146 $ 5.69
8 oz. bag #52188 $ 10.39
1 lb. bag #52117 $ 19.70
Whole Ceylon Cloves
1⁄4 cup jar (net .7 oz.) #52238 $ 2.95
1⁄ 2 cup jar (net 1.5 oz.) #52254 $ 4.89
4 oz. bag #52241 $ 6.35
8 oz. bag #52283 $ 11.65
1 lb. bag #52212 $ 22.20
Ground Madagascar & Ceylon Cloves
1⁄4 cup jar (net 1.2 oz.) #42235 $ 3.55
1⁄ 2 cup jar (net 2.4 oz.) #42251 $ 5.99
1 cup (net 4.4 oz.) #42277 $ 10.99
2 cup (net 8.8 oz.) #42222 $ 22.09
Coriander
The seed of the same plant that gives us cilantro,
coriander has a light, lemony flavor that combines
especially well with ginger. Use to season foods that
cook for longer than an hour, such as roasts, or items
that are cooked for a shorter time but at a higher
temperature, such as pan-fried, broiled or grilled
meats.
Stuffed Peppers
This recipe from Meredith is an easy and festive way to
feed a crowd, especially if you use a colorful mixture of
peppers. Turn to page 7 for Meredith’s story.
Whole Canadian Coriander Seed
1⁄4 cup jar (net .5 oz.) #52533 $ 2.19
1⁄ 2 cup jar (net 1.2 oz.) #52559 $ 3.39
4 oz. bag #52546 $ 2.85
8 oz. bag #52588 $ 4.69
1 lb. bag #52517 $ 8.30
Ground, 40-mesh, Canadian Coriander Seed
1⁄4 cup jar (net .7 oz.) #42530 $ 2.69
1⁄ 2 cup jar (net 2.0 oz.) #42556 $ 4.39
4 oz. bag #42543 $ 3.75
8 oz. bag #42585 $ 6.45
1 lb. bag #42514 $ 11.80
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 $ 2.49
1⁄ 2 cup jar (net 1.5 oz.) #11655 $3.99
4 oz. bag #11642 $ 3.99
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 $ 2.99
1⁄ 2 cup jar (net 3.6 oz.) #42651 $ 4.99
4 oz. bag #42648 $ 2.75
14 bell peppers
1 lb. ground beef
1 tsp. NORTHWOODS SEASONING
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1 Cup salsa
1 15-oz. can corn, drained (or 2 Cups
corn kernels)
1 onion, chopped
1 15-oz. can diced tomatoes
1 Cup cooked rice
2 tsp. REGULAR CHILI POWDER
1 tsp. CHILI 9000
1 tsp. GROUND BLACK PEPPER
1 tsp. GROUND CUMIN
Sauce (optional):
1 15-oz. can diced tomatoes
1 TB. MINCED WHITE ONION
1⁄2 tsp. salt
1 TB. sugar
1 tsp. BASIL
2 TB. flour
1⁄4 Cup water
Slice the tops off of the peppers; chop any of the
edible parts of the tops and place in a large bowl.
Remove the seeds from the peppers and discard,
leaving the peppers whole. In a skillet over mediumhigh heat, brown the ground beef and drain well.
Add the NORTHWOODS and cook for another
minute. Add to the bowl with the chopped
pepper tops and mix. Add the beans, salsa, corn,
onion, tomatoes, rice and SEASONINGS and mix
well. Spoon the mixture into the peppers. To
cook the peppers, you can either use the oven
or a slow cooker. For the oven, preheat to 350°
while you prepare the filling. Place the stuffed
peppers on rimmed baking sheets or in 9x13
pans and cover with any leftover filling and
sauce (if using). Bake, covered, at 350° for 45
minutes. Uncover and bake for 15 minutes. For
the slow cooker, you will probably need 2 or a
very large one. Stand the filled peppers upright
and cover with any extra filling and sauce (if
using). Cook on low for 6-8 hours or on high for
3-4 hours.
Sauce: In a deep skillet, combine the tomatoes,
ONION, salt, sugar and BASIL and simmer for 10
minutes. Mash the mixture. In a bowl, combine
the flour and water. Stir into the tomato mixture
and cook until thickened. Pour on top of the
peppers before cooking.
A note from Meredith: “Any extra stuffed pepper
filling tastes great the next day reheated and
sprinkled with NORTHWOODS SEASONING and/
or BANGKOK BLEND and served in tortillas. So
make extra!”
Prep. time: 30 minutes
Cooking time: 1 hour oven cooking, 6-8 hours in
a slow cooker
Serves: 8-10
Nutritional Information: Servings 14; Serving Size 1 pepper
(295g); Calories 180; Calories from fat 35; Total fat 4g;
Cholesterol 20mg; Sodium 200mg; Carbohydrate 26g; Dietary
Fiber 7g; Protein 11g.
1-800-741-7787 | www.penzeys.com
13
Ground Cinnamon
Cinnamon Sugar
China Cinnamon—Tung Hing
Cinnamon Sugar
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 $ 2.75
1⁄2 cup jar (net 1.7 oz.) #43153 $ 4.49
4 oz. bag #43140 $ 4.69
8 oz. bag #43182 $ 8.35
1 lb. bag #43111 $ 15.60
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
There are two main types of
cinnamon. Cassia cinnamon is native
to Southeast Asia, especially southern
China and northern Vietnam, and has
the strong, spicy-sweet flavor most
Americans are familiar with. Vietnamese
and China cinnamon are the sweetest
and strongest varieties, with Korintje
cinnamon having a smooth flavor with
less bite. Our cinnamon sticks and
Korintje cinnamon both come from the
southwest coast of Sumatra in Indonesia.
It grows wild on the governmentprotected slopes of Mount Kerinci,
where the cinnamon gets its name. We
stock the top Korintje A grade, although
there are also the lower B and C grades,
which are the types of cinnamon usually
sold in supermarkets in the U.S. Our
very sweet and strong Vietnamese
cinnamon comes from the remote
north and west regions of Vietnam. The
strength of the flavor of spices depends
upon the essential oil content­—the
higher the level, the stronger the flavor.
When orders for cinnamon come in,
the large sticks are cracked into slightly
smaller pieces and packed into burlap
bags for shipment.
The second type of cinnamon,
Ceylon, or "true" cinnamon, has a much
different flavor. It is less sweet, with a
more complex, citrus flavor. The special
flavor of English and Mexican sweets
comes from Ceylon cinnamon. We like to
recommend Ceylon Cinnamon for baking
with fruit—especially in apple pie.
14
Penzeys spices | back to school
1⁄ 4 cup jar (net 1.0) #43032 $ 2.95
1⁄ 2 cup jar (net 2.2) #43058 $ 4.89
4 oz. bag #43045 $ 4.35
8 oz. bag #43087 $ 7.69
1 lb. bag #43016 $ 14.30
Ceylon Cinnamon
Complex and fragrant, with a citrus overtone and rich
buff color. Although Ceylon cinnamon is less strong, its
hint of citrusy flavor and lack of any bite whatsoever
makes it the favorite in both England and Mexico
where it is preferred for all uses. Ceylon 00000
Cinnamon, ground, from Sri Lanka.
1⁄ 4 cup jar (net .7 oz.) #43432 $ 3.85
1⁄ 2 cup jar (net 1.6 oz.) #43458 $ 6.69
4 oz. bag #43445 $ 9.25
8 oz. bag #43487 $ 17.45
1 lb. bag #43416 $ 33.80
Vietnamese Cinnamon—Extra Fancy
Vietnamese cinnamon is the strongest, richest, and
sweetest cinnamon around. For traditional cinnamon
recipes such as gooey cinnamon rolls, the vibrant
flavor of Vietnamese cinnamon really shines. It is so
strong, that in most recipes it should be cut back by
about a third, but it is perfect used full strength in any
recipe where cinnamon is the main, delicious flavor.
Ground, from Vietnam.
1⁄4 cup jar (net .7 oz.) #43232 $ 3.45
1⁄2 cup jar (net 1.7 oz.) #43258 $ 5.89
4 oz. bag #43245 $ 7.99
8 oz. bag #43287 $ 14.99
1 lb. bag #43216 $ 28.90
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 $ 3.39
1⁄2 cup jar (net 1.7) #43553 $ 5.75
4 oz. bag #43540 $ 6.49
8 oz. bag #43582 $ 11.99
1 lb. bag #43511 $ 22.90
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 3.55
1⁄ 2 cup jar (net 3.8 oz.) #11855 $ 6.09
4 oz. bag #11842 $ 3.75
8 oz. bag #11884 $ 6.45
1 lb. bag #11813 $ 11.80
sweetheart!’
“I was brought up to appreciate the
importance of cooking and I’m very
glad that my mother and
grandmothers all cooked with so
much love. The tradition has been
passed down to me and hopefully I
will do the same for my daughter.
Cooking is necessary to sustain our
“I really enjoy being in my kitchen,” says Karen,
bodies but it also sustains our souls
to which husband Gary and daughter Melanie
and spirits. I’m proud to be a cook
might quickly add “Amen!”
and I’m gratified that what I make
not only feeds people but also
enriches them.
“I’ve also learned much from my
eachers and parents have such a
mother-in-law, sisters, sister-in-law,
significant impact shaping a child’s
development,” says Karen Niessing of step children and friends from a
variety of cultures and have woven
Hales Corners, Wisconsin.
their recipes and food choices into
“I just sent an email to the
my life. It is wonderful! They all share
principal of my daughter’s school to
recognize a teacher who puts his heart a love of good food, a willingness to
and soul into his work. I can’t give him experiment and a desire to use food
to make others happy.”
a pay raise, but I
Karen enjoys
certainly can let
preparing meals for her
his boss know how
immediate and
much I appreciate
When you cook
extended family
the way this
something for someone
teacher does his
else you are really giving members. She
especially loves to cook
job.
of yourself in a very
for holidays, birthdays
“Teachers have unique way.
and for people who are
very difficult jobs
recovering from illness
and face so many
or “just need something yummy to lift
challenges, so when we encounter a
teacher who has that special ability to their spirits.”
“Cooking is very personal. You take
light those fires in children and be a
ingredients and even though you may
true difference-maker we should
recognize it, applaud it and encourage follow a recipe you are really putting
yourself into whatever dish you are
it!
making. Everyone has his or her own
“At home children are like little
cooking style and approach to a dish,
sponges, listening, watching and
and that is why the same recipe can
interacting with family members. So
turn out slightly or very different
much of their value system is shaped
this way. When my daughter was very depending on who is making it.
“So when you cook something for
young I realized that she was like a
someone else you are really giving of
little tape recorder. At any given
yourself in a very unique way.
moment you could press the play
button and my words would come out Whether it’s one of a thousand
of her mouth. Believe me, that wasn’t routine suppers you’ve made over the
course of many years or a really
always a good thing! But thankfully
special meal for someone who needs
most of the time it was absolutely
gratifying, like the time when she was some TLC, that cook is saying ‘I care
about you’ when he or she takes the
about 3 and while talking to another
child she referred to her as ‘you little time to prepare your food.”
–Jim Smith
Karen Niessing
T
“
”
Blueberry Spice Muffins
Blueberries are really good for you, and when
they’re packed in a cinnamony muffin, they’re
irresistible.
13⁄4 Cups flour
1⁄2 Cup sugar
21⁄2 tsp. baking powder
1 tsp. CINNAMON (Karen likes
VIETNAMESE)
1⁄2 tsp. salt
1⁄2 tsp. GROUND NUTMEG
1 egg, lightly beaten
3⁄4 Cup milk
1⁄3 Cup melted butter
11⁄4 Cups fresh blueberries
Topping:
1 TB. sugar
1⁄2 tsp. CINNAMON
Preheat oven to 400°. For the muffins: Combine
the dry ingredients in a large bowl. In a small
bowl, combine the egg and milk and then add
to the dry ingredients along with the melted
butter. Stir just until moistened and then fold in
the blueberries. Fill greased or paper-lined muffin
cups 2⁄3 full. Combine the topping ingredients
and sprinkle over the batter. Bake at 400° for
16-20 minutes or until browned and springy or a
toothpick that doesn’t hit a blueberry comes out
clean. Cool a few minutes in the pan and then
remove to a wire rack.
Prep. time: 15 minutes
Baking time: 16-20 minutes
Yield: 12 muffins
Nutritional Information: Servings 12; Serving Size 1 muffin (61g);
Calories 150; Calories from fat 45; Total fat 5g; Cholesterol 25mg;
Sodium 200mg; Carbohydrate 23g; Dietary Fiber <1g; Protein 3g.
Cinnamon Sticks & Chunks
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
1 oz. bulk bag #53464 $ 2.49
4 oz. bag #53448 $ 5.69
8 oz. bag #53480 $ 10.39
1 lb. bag #53419 $ 19.70
Cinnamon Sticks
Traditionally used as a tasty stirring stick for hot drinks.
A nice addition to cocoa, coffee or special holiday
concoctions. Perfect for flavoring curry, dessert sauces
and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 1.95
4 oz. bag #53048 $ 4.35
8 oz. bag #53080 $ 7.69
1 lb. bag #53019 $ 14.30
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 1.95
4 oz. bag #53143 $ 4.35
8 oz. bag #53185 $ 7.69
1 lb. bag #53114 $ 14.30
Cinnamon Chunks
A blend of ¹/4"-¹/2 " China and Indonesia chunks. Great
for coffee, add 1 TB. to the filter per pot. Nice for mulled
wine or cider. Scent the home by simmering a bit in
water. Chunks stay fresh indefinitely.
1 oz. bulk bag #43861 $ 2.49
4 oz. bag #43845 $ 5.69
8 oz. bag #43887 $ 10.39
1 lb. bag #43816 $ 19.70
16
Penzeys spices | back to school
People smile when they wear the designs
JorJan creates using all natural materials.
JorJan Borlin
T
eddy taught me to be still
enough to listen to the energy of the
moment, to sort out if there is really
something you must deal with and to
act accordingly. To re-examine what
is really important in life,” says JorJan
Borlin of Dodgeville, Wisconsin.
JorJan and her husband Peter
were stunned when their only son
Teddy was diagnosed with Sandhoff’s
Disease, a rare genetic disorder that
has no treatment and no cure. Teddy
was eight months old at the time.
“How could this happen?” JorJan
recalls thinking. “How could he not
grow up?
We spent that day in the garden
crying and helping Teddy do things
we feared he never would: tasting a
strawberry, feeling a baby chick,
sitting in a tree.”
JorJan and Peter provided aroundthe-clock care at home for Teddy,
and when he reached age 5 they
decided to take him to a special class.
“We felt he was missing out on
interaction with other children,” says
JorJan. “He became the most popular
kid in the class!
“There was a little boy in class also
named Teddy. He would bring things
from home to show our
Teddy. Once he brought a bicycle
grip so Teddy would know what it felt
like to grip a bicycle.
“His mother would send notes for
Teddy filled with an unfamiliar
language. We’d show them to Teddy
and he’d smile. It was as if they had
their own language.
“I think they taught each other as
the truest of friends teach each
other, without all the worry about
being ‘cool enough’ when and while
they did.”
Teddy lived to be almost 7 years
old, longer than any other
Sandhoff’s child. “Images of Teddy
smiling in his wheelchair come to
me. He can still be my teacher. His
spirit hasn’t left me.
“Teaching has always interested
me. At first, all I could imagine was
teaching K-12. Now I realize that it is
not so much what subject I teach, but
the idea of sharing a way to solve a
problem which I happen to know
and someone else wants or needs
to know.
“This may be teaching a grandma
how to make bracelets for her
grandchildren or teaching a beading
class at Shake Rag Alley Center for
the Arts. Teaching feels like sharing a
miraculous secret that will make us
all happier.
“I am on the Board of Directors
for the Hodan Center, a
rehabilitation center for people with
cognitive disabilities. We provide
opportunities to help those with
disabilities achieve their individual
goals.
“I continually emphasize center
experiences as well as community
integration as two parts of a well
rounded life. I understand the good
friends and feelings which come
from shared time with people who
have disabilities similar to your own.”
JorJan uses two canes and leg
Artist Peter Schwei works in the studio he shares
with his wife JorJan. Below left is a painting of
Teddy that Peter titled "The Teacher."
braces to walk after a skydiving
accident while she was in graduate
school. “I try to help people
understand what it is like to have a
disability, the small things that make
a big difference in my life such as
what would it be like to hold my
husband’s hand while we walk on the
beach or how will I safeguard my
godson while crossing the street? I
like that most people would not
think of my disability first when
trying to describe me. Except for my
disability, I am the same as you.
“I love the process of making
things: a meal for dinner, a new
chemical compound (JorJan was a
chemistry major in college) or a
beaded necklace. I get totally lost in
the energy of doing so. I feel as
though I’ve been transported
somewhere else.
“I make wearable art. My clothing
helps people say who they really are
and allows them to share the beauty,
strength and energy within
themselves.
“I think if people thought more
about who they are and who they are
meant to be, they would be deciding
what to take in school, what job to
take or what to do in their spare
time, not based on what can make
the most money, but on what can
make a better world.”
–Lani Haag
See spice Index on page 61
Opera-in-the-Park Raspberry Bars
This is a great warm weather treat. Not only do you get the full flavor of seasonal raspberries, you don’t
have to worry about your goodies melting. No opera required, although you may burst into an aria of
thanks to JorJan for sharing her recipe.
Crumb Layers:
11⁄2 Cups oatmeal (old-fashioned or
quick cooking)
1 Cup brown sugar
1 Cup butter (2 sticks)
11⁄2 Cups flour
1 tsp. baking soda
Filling:
31⁄2 Cups raspberries
2 TB. RASPBERRY ENLIGHTENMENT
11⁄2 Cups sugar
2 TB. cornstarch
1⁄3 Cup oatmeal (old-fashioned or
quick cooking)
1 tsp. PURE VANILLA EXTRACT
1⁄2 tsp. CINNAMON
Preheat oven to 350°. In a mixing bowl, combine
the ingredients for the crumb layers. Mix until
crumbly. Press about 2⁄3 of the mixture into the
bottom of a greased 9x13 pan and set aside. For
the filling, combine the ingredients in a saucepan.
Bring to a boil, stirring occasionally. Remove from
the heat and let cool until only slightly warm.
Spread over the bottom layer in the pan. Top with
the remaining crumb mixture. Bake at 350° until
the topping is golden and the raspberry filling is
bubbling near the center, about 40 minutes.
Prep. time: 15 minutes
Baking time: 40 minutes
Serves: 20-24
Nutritional Information: Servings 24; Serving Size 1 bar (69g);
Calories 230; Calories from fat 80; Total fat 9g; Cholesterol 20mg;
Sodium 120mg; Carbohydrate 35g; Dietary Fiber 2g; Protein 2g.
JorJan and her husband Peter have made
their home on 100 acres of land surrounded
by fields, valleys, woods and a spectacular
garden where they grow a variety of flowers
and vegetables.
1-800-741-7787 | www.penzeys.com
17
Cocoa Powder
We carry two types of the highest quality
cocoa that are almost twice as rich as the
grocery store varieties: Natural High Fat
Cocoa is strong, dark and bittersweet–
perfect for all baking; Dutch High Fat
Cocoa is processed to temper the natural
acidity of the cocoa bean, yielding a slightly
less strong, but smooth and rich cocoa.
American cooks tend to prefer the Natural
High Fat Cocoa for all uses, and we agree.
Cocoa can easily replace unsweetened
baking chocolate. Use 3 TB. cocoa
powder to replace a one-ounce square of
unsweetened baking chocolate.
Natural High Fat Cocoa Powder
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 $ 2.49
1⁄ 2 cup jar (net 2.1 oz.) #42356 $ 3.95
4 oz. bag #42343 $ 2.75
8 oz. bag #42385 $ 4.49
1 lb. bag #42314 $ 7.90
Dutch Process High Fat Cocoa Powder
Processed with alkali. “Dutched” cocoa is processed for
a milder, smoother flavor. High fat cocoa is the richest
grade of cocoa available in the world today. Perfect for
all your baking needs.
1⁄ 4 cup jar (net .9 oz.) #42435 $ 2.59
1⁄ 2 cup jar (net 2.1 oz.) #42451 $ 4.15
4 oz. bag #42448 $ 3.09
8 oz. bag #42480 $ 5.15
1 lb. bag #42419 $ 9.20
Hot Chocolate Mix with
a Hint of Mint
Our rich, delicious Hot Chocolate With a Hint of Mint
is a great remedy for the little troubles of life. Or the
perfect way to treat yourself. Just mix a tablespoon
in each cup of milk, get it steamy hot, and enjoy the
cool warmth of hot chocolate, with just a hint of
mint. Hand mixed from: sugar, natural high fat cocoa,
Ceylon cinnamon, vanilla, peppermint oil.
1⁄ 2 cup jar (net 3.8 oz.) #15758 $ 3.69
2 cup jar (net 13.4 oz.) #15729 $ 8.69
1 lb. stand up bag (net 16.0 oz.) #15716 $ 8.55
Hot Chocolate Mix
Rich, smooth flavor. Just mix 1 rounded tablespoon
Penzeys Hot Chocolate Mix into each cup of milk.
Stir well, simmer gently. And try our Hot Chocolate
Mix in your coffee for a rich Cafe Mocha. Just mix 2⁄3
cup coffee with 1⁄3 cup milk and Penzeys Hot
Chocolate Mix to taste-we use 1 generous
teaspoon. Hand mixed from: sugar, natural high fat
cocoa, Ceylon cinnamon, real vanilla beans.
1⁄2 cup jar (net 3.8 oz.) #15653 $ 3.15
2 cup jar (net 13.4 oz.) #15624 $ 7.19
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.75
18
Penzeys spices | back to school
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 $ 2.75
1⁄ 2 cup jar (net 2.1 oz.) #52759 $ 4.49
4 oz. bag #52746 $ 3.75
8 oz. bag #52788 $ 6.45
1 lb. bag #52717 $ 11.80
Ground 40 Mesh Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #42730 $2.99
1⁄ 2 cup jar (net 2.2 oz.) #42756 $ 5.09
4 oz. bag #42743 $ 4.69
8 oz. bag #42785 $ 8.35
1 lb. bag #42714 $ 15.60
Dill Seed
Perfect for pickling. From India.
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.39
1⁄ 2 cup jar (net 1.8 oz.) #52854 $ 3.75
4 oz. bag #52841 $ 2.75
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
1⁄4 cup jar (net .3 oz.) #30933 $ 1.89
1⁄ 2 cup jar (net .7 oz.) #30959 $ 3.89
1 oz. bag #30962 $ 2.95
4 oz. bag #30946 $ 6.79
8 oz. bag #30988 $ 12.59
English Prime Rib Rub
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef, for hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use ¹/4 tsp.
per drink in place of celery salt. An absolute must for
tomato juice. Hand-mixed from: salt, celery seed, sugar,
black pepper, onion, garlic, arrowroot.
1⁄4 cup jar (net 1.4 oz.) #21337 $ 3.59
1⁄ 2 cup jar (net 3.1 oz.) #21353 $6.15
4 oz. bag #21340 $ 4.69
8 oz. bag #21382 $ 8.39
1 lb. bag #21311 $ 15.70
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .2 oz.) #31035 $ 2.29
1⁄ 2 cup jar (net .7 oz.) #31051 $ 4.59
1 oz. bag #31064 $ 4.39
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, pre-made taco salad shells, then
fill with layers of grilled chicken or beef fajita strips and your
favorite fixings, from lettuce to guacamole. Hand-mixed
from: salt, black pepper, paprika, Turkish oregano, cayenne
pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin,
marjoram, thyme and rosemary.
1⁄4 cup jar (net 1.2 oz.) #21432 $ 3.49
1⁄ 2 cup jar (net 2.7 oz.) #21458 $ 5.95
4 oz. bag #21445 $ 5.09
8 oz. bag #21487 $ 9.15
1 lb. bag #21416 $ 17.20
Forward! NEW!
One of our best ever all-purpose seasonings. Try Forward! on steak,
chicken, veggies, eggs, potatoes—you name it, Forward! adds
deliciousness. And, it’s salt free! Now how cool
is that? Hand-mixed from: Special extra bold
black pepper, onion, paprika, garlic, turmeric,
spice extractives (including oleoresin of celery,
rosemary, black pepper, thyme, basil and paprika).
1⁄4 cup jar (net .9 oz.) #15932 $3.19
1⁄2 cup jar (net 2.3 oz.) #15958 $5.39
4 oz. bag #15945 $4.99
8 oz. bag #15987 $8.99
16 oz. bag #15916 $16.90
In Flavor & Kindness
we will find our way
Fennel
Fennel seeds have been grown for cooking since at
least the time of the Romans. In Italy, the seed is used
whole to spice sausages, and ground for tomato sauces
of all kinds (especially pizza sauce).
Whole Indian Fennel Seeds
1⁄4 cup jar (net .9 oz.) #54032 $ 2.39
1⁄ 2 cup jar (net 1.9 oz.) #54058 $ 3.75
4 oz. bag #54045 $ 2.55
8 oz. bag #54087 $ 4.09
1 lb. bag #54016 $ 7.10
4 / S Special Seasoned Sea Salt
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).
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup jar (net 4.0 oz.) #29454 $ 2.95
1 cup jar (net 8.0 oz.) #29483 $ 4.85
1⁄ 2 cup jar (net 4.0 oz.) #29359 $ 2.95
1 cup jar (net 8.0 oz.) #29388 $ 4.85
Ground Indian Fennel Seeds
1⁄4 cup jar (net .8 oz.) #44039 $ 2.65
1⁄ 2 cup jar (net 1.9 oz.) #44055 $ 4.29
4 oz. bag #44042 $ 3.75
8 oz. bag #44084 $ 6.45
1 lb. bag #44013 $ 11.80
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 3.15
1⁄ 2 cup jar (net 2.9 oz.) #44150 $ 5.25
4 oz. bag #44147 $ 3.75
Fines Herbes
A light, sweet blend great for baked chicken or fish, soup,
salads and sautéed vegetables. Hand-mixed from: chervil,
minced parsley flakes, chopped chives and French tarragon.
1⁄ 4 cup jar (net .2 oz.) #13033 $ 1.79
1⁄ 2 cup jar (net .4 oz.) #13059 $ 3.69
1 oz. bag #13062 $ 4.95
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and sauté in a hot
pan coated with vegetable oil spray or olive oil. If you
like lemon pepper, be sure to give this blend a try.
Hand-mixed from: Tellicherry black pepper, lemon peel,
orange peel, citric acid, garlic and onion.
1⁄4 cup jar (net 1.1 oz.) #13138 $ 3.79
1⁄ 2 cup jar (net 2.6 oz.) #13154 $ 6.55
4 oz. bag #13141 $ 6.19
8 oz. bag #13183 $ 11.39
1 lb. bag #13112 $ 21.70
4 / S Special Seasoned Sea Salt
Pronounced “four, S” our Special Seasoned Sea Salt
gives a great burst of flavor wherever salt is called for.
Like other seasoned salts, 4/S is great for steaks,
burgers and chops, but since we have made the flavor
lighter and brighter than your old seasoned salt, 4/S is
also outstanding for chicken, fish, veggies, salads and
popcorn as well. Give it a try, and we think you’ll agree
4/S = 100% delicious. Hand-mixed from: Coarse Sea Salt,
Sugar, Special Extra Bold Black Pepper, Paprika, Onion,
Turmeric, Garlic, Spice Extractives (including oleoresin of
paprika, black pepper, celery, rosemary and thyme).
1⁄4 cup jar (net 2.0 oz.) #29133 $ 1.89
1⁄ 2 cup jar (net 4.0 oz.) #29159 $ 2.79
1 cup jar (net 8.0 oz.) #29188 $ 4.55
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.
Vanilla extract
on page 50.
2 fluid ounce bottle #93132 $ 4.45 New Size!
4 fluid ounce bottle #93158 $ 7.75
8 fluid ounce bottle #93187 $ 14.09
16 fluid ounce bottle #93116 $ 25.49
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor,
perfect for baked goodies, especially
cheesecakes, where it is often used
with lemon zest. Add a dash to fish,
pork and poultry marinades. Also
nice in sherbet, added to fresh fruit,
for glazes and frostings, and great for
candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
2 fluid ounce bottle #93237 $ 4.45 New Size!
4 fluid ounce bottle #93253 $ 7.75
8 fluid ounce bottle #93282 $ 14.09
16 fluid ounce bottle #93211 $25.49
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
2 fluid ounce bottle #93332 $ 4.45 New Size!
4 fluid ounce bottle #93358 $ 7.75
8 fluid ounce bottle #93387 $ 14.09
16 fluid ounce bottle #93316 $ 25.49
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
19
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.
Cooking With Curry
Many people who eat curry for the
first time in an Indian restaurant are a
bit overwhelmed by trying a dish that
is new to them but spiced for a person
who already knows and loves the flavor
of Indian food. The key to learning to
love Indian food yourself is to start at
home by adding small amounts of curry
powder to foods you already know and
like. Sprinkle on chicken or chops before
cooking, scramble a bit with eggs, sauté
with vegetables. Soon the whole family
will love the flavors, and you can move
on to authentic, but not too spicy, dishes
like Balti, Tandoori, Saté and Rogan Josh.
Finding new, quick ways to prepare the
same food for the family dinner isn’t
always easy, and Indian cooking is some
of the most delicious in the world. Give it
a try...
Not All Curries Are
Hot
Contrary to popular belief, Indian food
isn’t all hot. The wonders of spicing are
nowhere more apparent than in India,
where 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.
1⁄ 4 cup jar (net 1.0 oz.) #12331 $ 4.09
1⁄ 2 cup jar (net 2.7 oz.) #12357 $ 7.19
4 oz. bag #12344 $ 6.89
8 oz. bag #12386 $ 12.75
1 lb. bag #12315 $ 24.40
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 $ 3.65
1⁄ 2 cup jar (net 2.2 oz.) #12252 $ 6.29
4 oz. bag #12249 $ 6.89
8 oz. bag #12281 $ 12.75
1 lb. bag #12210 $ 24.40
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 $ 3.99
1⁄ 2 cup jar (net 2.1 oz.) #12452 $ 7.09
4 oz. bag #12449 $ 8.75
8 oz. bag #12481 $ 16.49
1 lb. bag #12410 $ 31.90
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 Spanish Coupé
saffron in every 100 lbs. of curry powder. Add glorious
color and flavor to chicken and seafood curry. For rice,
saute ¹/2 tsp. in 1 TB. butter for 2 min., add 1 cup rice, 2
cups water and dash of salt. Bring to boil, cover, reduce
heat, simmer for 18 minutes. Hand-mixed from:
turmeric, coriander, cumin, cardamom, fenugreek, ginger,
nutmeg, fennel, cinnamon, white pepper, black pepper,
cloves, red pepper and saffron.
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 7.69
1⁄ 2 cup jar (net 2.3 oz.) #12652 $ 14.35
1 cup jar (net 4.5 oz.) #12681 $ 23.69
2 cup jar (net 9.1 oz.) #12623 $ 46.30
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 an
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 mea
far more delicious than plain old beef. Some blends a
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and ¹/2 cup yogurt. Cook
1-2 hrs. over low heat till lamb is tender and sauce
thick. Hand-mixed from: paprika, garlic, ginger, cumin,
coriander, pepper, cayenne, cinnamon, cardamom,
cloves, saffron.
1⁄ 4 cup jar (net 1.0 oz.) #12731 $ 3.95
1⁄ 2 cup jar (net 2.5 oz.) #12757 $ 6.85
4 oz. bag #12744 $ 6.89
8 oz. bag #12786 $ 12.75
1 lb. bag #12715 $24.40
Saté Seasoning
Of all the regional dishes of Indonesia, saté is probabl
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is th
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 pla
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). Saté Seasoning is great for ligh
meals such as boneless/skinless chicken and fish fillet
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 $ 3.85
1⁄ 2 cup jar (net 2.4 oz.) #21258 $ 6.65
4 oz. bag #21245 $ 6.89
8 oz. bag #21287 $ 12.75
1 lb. bag #21216 $ 24.40
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 $ 4.19
1⁄ 2 cup jar (net 2.2 oz.) #12157 $ 7.35
4 oz. bag #12144 $ 8.75
8 oz. bag #12186 $ 16.49
1 lb. bag #12115 $ 31.90
b
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Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state
nestled in the middle of the Malabar Coast of India.
Though control of Goa was returned to India in 1961,
the four and a half centuries of Portuguese rule left
many lasting impressions. Pork Vindaloo is a favorite
dish of the Catholics, who make up a third of the
population of Goa. The Muslims and Hindus of India
prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5
TB. water, set aside. Heat 2 TB oil, brown 1¹/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put
browned pork back into pot, add Vindaloo paste, 1 cup
water, 6 TB. vinegar and 1 tsp. salt, cook 30 min. Add
4-6 cups cubed potatoes, cook till tender (45 min. or
so). For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne
pepper. Hand-mixed from: coriander, garlic, cumin,
ginger, cinnamon, crushed brown mustard, cayenne,
jalapeño pepper, cardamom, turmeric, black pepper,
cloves.
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 3.65
1⁄ 2 cup jar (net 2.2 oz.) #12557 $ 6.29
4 oz. bag #12544 $ 6.89
8 oz. bag #12586 $ 12.75
1 lb. bag #12515 $ 24.40
ly
Sweet Curry Powder
he
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.
ain
ht
ts.
s,
n
m:
1⁄ 4 cup jar (net 1.0 oz.) #12036 $ 3.49
1⁄2 cup jar (net 2.2 oz.) #12052 $ 5.95
4 oz. bag #12049 $ 6.19
8 oz. bag #12081 $ 11.39
1 lb. bag #12010 $ 21.70
Curried Pork Tenderloin
This is an incredible combination of flavors and
textures, plus it is really simple to prepare. An allaround wonderful recipe from Rand Schmidt. To read
his story, turn to page 50.
1
2
1⁄2 1
1⁄2 1⁄2 1⁄2 2
1⁄2 1⁄2 1
1⁄2
21⁄2-lb. pork tenderloin
tsp. oil
large onion, chopped
15 oz. can regular or light coconut milk
Cup dried papaya, diced
Cup golden raisins
Cup dried pineapple, diced
tsp. SWEET CURRY POWDER
tsp. CINNAMON
tsp. POWDERED GINGER
Cup chicken stock (or 1 Cup water mixed
with 1⁄2 tsp. CHICKEN SOUP BASE)
TB. fresh chopped cilantro, optional
Preheat oven to 350°. Heat the oil in a large skillet
over medium-high heat. Brown the tenderloin on
all sides. Place the pork in a 9x13 baking dish. Add
the onions to the skillet and cook over medium
heat until translucent. Add the coconut milk,
papaya, raisins, pineapple and SPICES and simmer
for 5 minutes. Add the chicken stock and simmer
for an additional minute. Pour over the tenderloin
and place in the oven. Roast at 350° for 45 minute
Let rest before carving. Slice and serve with the
coconut-fruit sauce on the side. Garnish with fresh
cilantro if desired.
Prep. time: 20 minutes
Cooking time: 45 minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 4 oz. pork
and 1/4 cup sauce (171g); Calories 230; Calories from fat 90; Tota
fat 10g; Cholesterol 60mg; Sodium 130mg; Carbohydrate 16g;
Dietary Fiber 1g; Protein 20g.
1-800-741-7787 | www.penzeys.com
2
Fox Point Seasoning
Garlic
One of our very best blends, so good on all the foods
we are supposed to be eating more of, from fish to
vegetables. Bursting with the rich flavor of shallots and
chives. Use 1 tsp. per pound to season baked chicken
and scrambled eggs. For tasty dip use 2 tsp. of Fox
Point in 1 cup sour cream or yogurt. The dip makes an
outstanding topping for baked potatoes too, or make a
quick chicken or tuna salad by mixing 3 cups of cooked
chicken or tuna chunks with 1 cup of Fox Point dip.
Because we do not use any anti-caking agents in this
(or any other) blend, it tends to clump somewhat. To
keep it free-flowing, store in the refrigerator.
Hand-mixed from: salt, freeze-dried shallots, chives,
garlic, onion, green peppercorns.
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).
1⁄ 4 cup jar (net .8 oz.) #21537 $ 4.35
1⁄ 2 cup jar (net 1.7 oz.) #21553 $ 7.65
1 cup jar (net 3.2 oz.) #21582 $ 14.85
2 cup jar (net 6.4 oz.) #21524 $ 27.69
4 cup jar (net 12.8 oz.) #21579 $ 55.35
Minced Garlic
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 $ 3.69
1⁄ 2 cup jar (net 2.4 oz.) #13259 $ 6.39
4 oz. bag #13246 $ 6.49
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Thai Galangal Root
1⁄ 4 cup jar (net .8 oz.) #44239 $ 2.69
1⁄ 2 cup jar (net 1.6 oz.) #44255 $ 4.39
4 oz. bag #44242 $ 4.69
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 $ 3.49
1⁄2 cup jar (net 3.2 oz.) #21658 $ 5.99
4 oz. bag #21645 $ 4.35
8 oz. bag #21687 $ 7.69
1 lb. bag #21616 $ 14.30
Granulated Garlic Powder
1⁄4 cup jar (net 1.3 oz.) #44439 $ 2.99
1⁄2 cup jar (net 2.9 oz.) #44455 $ 4.99
4 oz. bag #44442 $ 3.45
8 oz. bag #44484 $ 5.89
1 lb. bag #44413 $ 10.70
1⁄4 cup jar (net 1.2 oz.) #44534 $ 3.15
1⁄2 cup jar (net 2.6 oz.) #44550 $ 5.25
4 oz. bag #44547 $ 3.75
8 oz. bag #44589 $ 6.45
1 lb. bag #44518 $ 11.80
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse flake salt,
granulated garlic, and minced parsley.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.29
1⁄ 2 cup jar (net 3.3 oz.) #21858 $ 5.55
4 oz. bag #21845 $ 3.65
8 oz. bag #21887 $6.25
1 lb. bag #21816 $ 11.40
Greek Seasoning
A traditional blend of lemon, garlic and oregano. To
make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 min. Add ¹/4 cup olive oil,
¹/4 cup salad oil, ¹/3 cup red wine vinegar (or ¹/4 cup
balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if
desired. Use to dress vegetable salads, tomatoes and
red onion with feta cheese and olives, chicken and
pasta salads, or a plain lettuce salad. For gyros, mix 1
TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Great on grilled, baked or fried
fish or chicken, rub on 1 tsp. per lb. Hand-mixed from:
coarse salt,  Turkish oregano, garlic, lemon, black pepper,
marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.25
1⁄ 2 cup jar (net 2.3 oz.) #21953 $ 5.45
4 oz. bag #21940 $ 5.09
8 oz. bag #21982 $ 9.15
1 lb. bag #21911 $ 17.20
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about ¹/2 tsp. per quart.
1⁄4 cup jar (net .7 oz.) #31130 $ 2.75
1⁄ 2 cup jar (net 1.7 oz.) #31156 $ 4.49
4 oz. bag #31143 $ 4.69
8 oz. bag #31185 $ 8.35
1 lb. bag #31114 $ 15.60
Herbes de Provence
Herbes de Provence combines sweet French herbs and
flowery lavender with Italian herbs and fennel.
Excellent for roasting chicken or Cornish hens, beef or
pork tenderloin, rub on ¹/2 -1 tsp. per pound.
Hand-mixed from: rosemary, cracked fennel, thyme,
savory, basil, French tarragon, dill weed, Turkish oregano,
lavender, chervil and marjoram.
1⁄4 cup jar (net .4 oz.) #13338 $ 2.39
1⁄ 2 cup jar (net .8 oz.) #13354 $ 4.89
1 oz. bag #13367 $ 4.95
4 oz. bag #13341 $ 11.79
8 oz. bag #13383 $ 22.59
Penzeys Minced Garlic NEW!
The Garlic Lovers Garlic. As close as you can come to picking and
mincing garlic fresh from your own garden. Delicious, sweet,
strong (1⁄4 tsp = 1 clove fresh garlic) and rehydrates very quickly!
Perfect for cooking. Sprinkle on chicken, veggies, steak, pasta,
and in salad dressing. For incredible garlic bread, mix 2-3 tsp in
1
⁄3 cup olive oil or melted butter and let stand for a few minutes.
Brush on sliced Italian bread, sprinkle with salt if desired, bake at
375º for 10 minutes.
1⁄4 cup jar (net .4 oz.) #44334 $ 1.89
1⁄2 cup jar (net 1.0 oz.) #44350 $ 2.79
1 cup jar (net 1.8 oz.) #44389 $ 4.69
2 cup jar (net 3.8 oz.) #44321 $ 8.29
22
Penzeys spices | back to school
Horseradish Dip
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend
with ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of
vinegar. Hand-mixed from: ground horseradish, salt, dextrose,
onion powder, lemon peel, dill weed, black pepper, chives.
1⁄4 cup jar (net .8 oz.) #22039 $ 3.29
1⁄ 2 cup jar (net 2.0 oz.) #22055 $5.59
4 oz. bag #22042 $6.19
8 oz. bag #22084 $ 11.39
1 lb. bag #22013 $ 21.70
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 $ 2.85
1⁄ 2 cup jar (net 2.0 oz.) #44950 $ 4.69
4 oz. bag #44947 $ 4.35
8 oz. bag #44989 $ 7.69
1 lb. bag #44918 $ 14.30
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 .2 oz.) #13433 $ 1.99
1⁄ 2 cup jar (net .7 oz.) #13459 $ 3.95
1 oz. bag #13462 $ 3.49
4 oz. bag #13446 $ 8.25
8 oz. bag #13488 $ 15.49
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 $ 3.15
1⁄ 2 cup jar (net 3.7 oz.) #28257 $ 5.25
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.89
1 lb. bag #28215 $ 8.70
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 $ 3.69
1⁄ 2 cup jar (net 2.5 oz.) #13659 $ 6.39
4 oz. bag #13646 $ 6.19
8 oz. bag #13688 $ 11.39
1 lb. bag #13617 $ 21.70
Curried Chicken with Basmati Rice
Avis (story on page 36) describes this complete meal as “Fragrant and delicious, this chicken warms a cool
fall evening!”
12 boneless, skinless chicken thighs
1 large onion, cut into eighths
3 cloves garlic (fresh should be used)
1 1-inch piece fresh ginger root, peeled
(or 1⁄2 tsp. POWDERED GINGER)
2 green hot peppers, seeded, halved
(jalapeno, Serrano or other small
hot pepper)
1⁄3 Cup vegetable oil
1⁄2 tsp. WHOLE CUMIN SEEDS
2 TB. SWEET CURRY POWDER
1⁄4 tsp. CAYENNE PEPPER
1 tsp. salt
2 Cups water
Rice:
2 Cups basmati rice
31⁄2 Cups water
1⁄2 tsp. SWEET CURRY POWDER
1⁄4 Cup sliced green onions
1⁄2 Cup frozen peas, thawed
1⁄4 Cup chopped fresh cilantro leaves
(optional)
Rinse the chicken and pat dry. Puree the onion,
garlic, peppers and ginger (if using fresh) in a
food processor or blender. Heat the oil in a Dutch
oven or large skillet. Add the chicken pieces
and stir-fry to brown, about 5 minutes. Remove
chicken to a plate. Add the CUMIN SEEDS and
stir briskly until the seeds sizzle. Add the puree,
GINGER if using dried, CURRY POWDER, CAYENNE
and salt and continue to stir over medium heat
until the mixture is golden, about 10 minutes.
Add the browned chicken back to the pan, stir to
coat well. Add the water and stir until the mixture
boils. Cover tightly, reduce heat, and cook for
30 minutes until the chicken is tender. While the
chicken cooks, prepare the rice. Rinse rice, then
place in small pot with water. Bring to boil, cover
and reduce heat to low, cook until water is gone
and rice is fluffy—15-18 minutes. Remove from
the heat and gently stir in the SWEET CURRY
POWDER, green onions and peas. Garnish the
chicken with fresh cilantro if desired.
Prep. time: 15 minutes
Cooking time: 50 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 3 oz. chicken
and 1/2 cup rice (331g); Calories 280; Calories from fat 120;
Total fat 13g; Cholesterol 75mg; Sodium 370mg;
Carbohydrate 18g; Dietary Fiber 2g; Protein 23g.
Gingersnap Cookies
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.
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking;
it is a must for the holidays—from
gingerbread to pumpkin pie to fruit
cakes, and it is also increasingly used
to flavor a variety of other dishes.
Ginger is essential for Asian and
Indian dishes where it is used in
many ways—from Indian curries,
to Japanese marinades, to Chinese
stir-fry. A pinch of ginger is a nice
boost to the flavor of salt-free dishes,
and also a flavorful addition to chicken soup,
sauteed vegetables, and roast chicken or pork.
For flavorful grilled steak, rub ginger, garlic
and black or white pepper on meat, marinate
a few hours before cooking.
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into ¹/4" dices, then
preserved using the oldfashioned sugar cure
method, which gives a
spicy sweet flavor to the
ginger. Virtually
fiber-free, crystallized
ginger is perfect for
baking and candymaking. Because the
ginger retains its
warmth and bite, even
with the sugar coating, it
is excellent for teriyaki, tuna
or chicken salad, plus sweet and
sour marinades.
1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 3.99
1⁄ 2 cup jar (net 3.1 oz.) #58856 $ 6.95
4 oz. bag #58843 $ 5.69
8 oz. bag #58885 $ 10.39
1 lb. bag #58814 $ 19.70
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 $ 3.55
8 oz. bag #54687 $ 6.09
1 lb. bag #54616 $ 11.10
24
Penzeys spices | back to school
Jerk Pork Seasoning
1⁄4 cup jar (net 1.0 oz.) #13538 $ 3.69
1⁄ 2 cup jar (net 2.5 oz.) #13554 $ 6.39
4 oz. bag #13541 $ 6.19
8 oz. bag #13583 $ 11.39
1 lb. bag #13512 $ 21.70
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 $ 2.35
1⁄ 2 cup jar (net 1.3 oz.) #54953 $ 3.69
4 oz. bag #54940 $ 3.55
For delicious cookie recipes, go to
www.penzeys.com and click on Recipes.
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1⁄ 4 cup jar (net .8 oz.) #55039 $ 3.39
1⁄ 2 cup jar (net 1.7 oz.) #55055 $ 5.79
4 oz. bag #55042 $ 7.65
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 3.09
1⁄ 2 cup jar (net 1.9 oz.) #44655 $ 4.99
4 oz. bag #44642 $ 4.75
8 oz. bag #44684 $ 8.49
1 lb. bag #44613 $ 15.90
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 $ 2.75
1⁄ 2 cup jar (net 1.7 oz.) #44750 $ 4.49
4 oz. bag #44747 $ 4.69
8 oz. bag #44789 $ 8.35
1 lb. bag #44718 $ 15.60
Krakow Nights (Polish-Style Seasoning)
All purpose, time tested seasoning, great for adding
rich depth of flavor to quick-cooked meals. Shake
on chops, steaks and chicken breasts. Great on
pork or beef roast;perfect with pasta.
Hand-mixed from: salt, black and white pepper,
sugar, coriander, garlic, mustard, marjoram,
mace, savory.
1⁄4 cup jar (net 1.7 oz.) #28431 $ 3.55
1⁄ 2 cup jar (net 3.4 oz.) #28457 $ 6.09
4 oz. bag #28444 $ 4.19
8 oz. bag #28486 $ 7.35
1 lb. bag #28415 $ 13.60
Lamb Seasoning
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint, ginger.
1⁄ 4 cup jar (net .8 oz.) #13738 $ 2.85
1⁄ 2 cup jar (net 1.5 oz.) #13754 $ 4.69
4 oz. bag #13741 $ 5.79
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.49
1⁄ 2 cup jar (net .5 oz.) #31251 $ 3.09
1 oz. bag #31264 $ 2.09
Mural of Flavor
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 jar (net .9 oz.) #45036 $ 3.45
1⁄ 2 cup jar (net 1.6 oz.) #45052 $ 5.85
1 cup jar (net 3.2 oz.) #45081 $ 10.65
2 cup jar (net 6.4 oz.) #45023 $ 21.25
Powdered Californian Lemon Peel
1⁄4 cup jar (net 1.0 oz.) #48437 $ 3.55
1⁄ 2 cup jar (net 2.0 oz.) #48453 $ 5.99
1 cup jar (net 4.4 oz.) #48482 $ 10.99
2 cup jar (net 9.0 oz.) #48424 $ 22.09
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 $ 3.29
4 oz. bag #55147 $ 7.65
Ground Grenadian Mace
1⁄ 4 cup jar (net .9 oz.) #45131 $ 3.99
1⁄ 2 cup jar (net 1.9 oz.) #45157 $ 6.99
4 oz. bag #45144 $ 9.49
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
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).
Whole Turkish Mahlab
1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 3.39
1⁄ 2 cup jar (net 2.2 oz.) #55255 $ 5.79
4 oz. bag #55242 $ 5.99
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 $ 1.49
1⁄ 2 cup jar (net .4 oz.) #31356 $ 2.99
1 oz. bag #31369 $ 2.09
4 oz. bag #31343 $ 4.69
8 oz. bag #31385 $ 8.35
A. 4 fl. oz. (1⁄ 2 cup) 1³⁄ 4" diameter x 4¹⁄ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $ 1.35
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.35
C. 8 fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.79
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.89
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.55
G. 8 fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.79
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads, tabouli
and main dishes, and preferred for English-style lamb
and jellies. Peppermint has a warm and spicy mint flavor
and is the traditional mint used for flavoring candies and
chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.59
4 oz. bag #31543 $ 5.99
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.59
4 oz. bag #31648 $ 5.99
See spice Index on page 61
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 1-2 TB.
MULLING SPICES. Simmer on low heat for 30-45 minutes.
Your kitchen will smell great. For mulled wine, simmer red
wine gently for 20 minutes with 1 TB. mulling spice per
bottle. Hand-mixed from: cracked China and Korintje
cinnamon, Ceylon cloves, allspice, cardamom, mace.
1⁄4 cup jar (net .8 oz.) #13938 $ 3.39
1⁄ 2 cup jar (net 1.7 oz.) #13954 $ 5.75
4 oz. bag #13941 $ 7.59
8 oz. bag #13983 $ 14.19
1 lb. bag #13912 $ 27.30
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 $ 3.79
1⁄ 2 cup jar (net 1.3 oz.) #14056 $ 6.55
1 cup jar (net 2.5 oz.) #14085 $ 12.09
2 cup jar (net 5.0 oz.) #14027 $ 23.10
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 $ 2.25
1⁄ 2 cup jar (net 1.9 oz.) #45252 $ 3.45
4 oz. bag #45249 $ 1.99
8 oz. bag #45281 $ 2.95
1 lb. bag #45210 $ 4.80
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .8 oz.) #45436 $ 2.19
1⁄ 2 cup jar (net 1.8 oz.) #45452 $ 3.39
4 oz. bag #45449 $ 1.99
8 oz. bag #45481 $ 2.95
1 lb. bag #45410 $ 4.80
Crushed Brown Canadian Mustard Seeds
1⁄4 cup jar (net .9 oz.) #45531 $ 2.25
1⁄ 2 cup jar (net 1.9 oz.) #45557 $ 3.45
4 oz. bag #45544 $ 1.99
8 oz. bag #45586 $ 2.95
1 lb. bag #45515 $ 4.80
Mustard Seed
Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage
making. Brown mustard seed is smaller and hotter,
traditional for Asian and African cooking. In India, whole
brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many
vegetarian dishes. Try whole mustard seeds in barbecue
sauce and rubs, or marinades for grilling. The seeds become
very soft, giving great flavor and an attractive appearance.
Yellow Canadian Mustard Seed
1⁄4 cup jar (net 1.4 oz.) #55334 $ 2.49
1⁄ 2 cup jar (net 2.9 oz.) #55350 $ 3.95
4 oz. bag #55347 $ 1.99
8 oz. bag #55389 $ 2.95
1 lb. bag #55318 $ 4.80
Brown Canadian Mustard Seed
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.39
1⁄ 2 cup jar (net 2.5 oz.) #55550 $ 3.75
4 oz. bag #55547 $ 1.99
8 oz. bag #55589 $ 2.95
1 lb. bag #55518 $ 4.80
1-800-741-7787 | www.penzeys.com
25
Penzeys Freshly Ground Pepper
A simple shake brings life to salads, sandwiches, pasta, meat, potatoes,
soup and eggs. Cut back on sodium by keeping Penzeys Freshly Ground
Pepper right at salt’s side. Reach for the pepper first!
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.79
1⁄2 cup jar (net 2.4 oz.) #46354 $ 4.55
4 oz. bag #46341 $ 3.65
8 oz. bag #46383 $ 6.29
1 lb. bag #46312 $ 11.50
Black Peppercorns
Whole Special Extra Bold®
Indian Black Peppercorns
The pepper harvest in Sarawak on
the island of Borneo is a centuries old
event that brings families and friends
together to celebrate the culmination of
a year of growth and (with luck) good
weather. The pepper harvest takes place
at the driest time of year, in late June
through early July.
Harvesting is still done by hand just
as it has always been. Determining the
peak of ripeness of pepper is a hands-on,
visual job. All of the pepper on a vine
does not mature at the same rate and
the subtle color differences are closely
monitored. Some spikes of peppercorns
are in a better location on the vine and
receive more sunlight and nutrients,
so they can be harvested earlier. The
harvesters must be ready at all times,
as pepper can quickly mature from the
dark green berries used to produce black
pepper, to the yellow and red berries
which are then soaked for white pepper.
Creamy white pepper, the type we carry
at Penzeys, fetches the highest price
for farmers. It also presents a greater
challenge. The longer pepper is left to
ripen, the higher the potential for heavy
rains to wipe out the crop or the hot
sun to dry the pepper on the vine. It is
the extra care and risks the farmers take
that produces the rich, sweet flavor that
has made pepper the king of spices for
millennia.
Special Extra Bold® Indian Black Peppercorns are the
world’s best—only ten pounds out of every ton of
pepper makes the special grade. If you are new to
good pepper, you might want to stick with the
regular Tellicherry, as they are a better deal, but if you
really enjoy pepper you will appreciate the
difference. Great on everything, especially beef,
chicken, chops, fish, salads, vegetables, soups, and
omelets.
1⁄4 cup jar (net 1.0 oz.) #56836 $ 3.09
1⁄2 cup jar (net 2.1 oz.) #56852 $ 5.15
4 oz. bag #56849 $ 4.99
8 oz. bag #56881 $ 8.99
1 lb. bag #56810 $ 16.90
White Peppercorns
White Peppercorns are regarded by many parts of
the world as the finest flavored, most preferred
pepper, rich and sophisticated. White peppercorns
start out the same as black peppercorns, but then are
allowed to ripen more fully on the vine, to produce a
very large berry with a looser outer shell. This black
outer shell is then removed in one of two traditional
ways: the Muntok peppercorns are soaked in water
until the black shell loosens, while the Sarawak
peppercorns are held under a constantly flowing
stream of spring water, yielding a whiter color, and
an extra clean product. Both white peppercorns have
the traditional rich, winey, somewhat hot flavor that
is nice used in soup, on grilled meat or poultry, in
light-colored dishes or mixed with black peppercorns
for a broader range of flavor. Many Asian dishes rely
heavily on the flavor of white pepper, and it is
preferred for cooking the foods of Southeast Asia,
and Southern and Eastern Europe.
Whole Sarawak White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 3.39
1⁄ 2 cup jar (net 2.4 oz.) #56758 $ 5.75
4 oz. bag #56744 $ 5.35
8 oz. bag #56789 $ 9.65
1 lb. bag #56717 $ 18.20
Whole Muntok White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 3.15
1⁄ 2 cup jar (net 2.5 oz.) #56252 $ 5.25
4 oz. bag #56249 $ 4.35
8 oz. bag #56281 $ 7.69
1 lb. bag #56210 $ 14.30
26
Penzeys spices | back to school
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 $ 2.85
1⁄ 2 cup jar (net 2.2 oz.) #56052 $ 4.69
4 oz. bag #56049 $ 3.99
8 oz. bag #56081 $ 6.99
1 lb. bag #56010 $ 12.90
Whole Malabar Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 2.95
1⁄ 2 cup jar (net 2.5 oz.) #56157 $ 4.85
4 oz. bag #56144 $ 3.75
8 oz. bag #56186 $ 6.45
1 lb. bag #56115 $ 11.80
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns
can be ground in a peppermill like black peppercorns
or crushed between your fingers. From India.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 3.35
1⁄ 2 cup jar (net .7 oz.) #56357 $ 5.69
1 cup jar (net 1.5 oz.) #56386 $ 10.39
2 cup jar (net 3.0 oz.) #56328 $ 20.75
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they
are so called because of their size and flavor. Called
for in almost anything, such as poultry, vegetables or
fish.
1⁄ 4 cup jar (net .5 oz.) #56436 $ 3.99
1⁄ 2 cup jar (net 1.1 oz.) #56452 $ 7.09
1 cup jar (net 2.2 oz.) #56481 $ 13.19
2 cup jar (net 4.4 oz.) #56423 $ 26.35
Jen's students have a blast in the music
room. "I think music offers another 'family,'
a place where everyone is welcome and
safe and can just be themselves."
Jen Wszalek
F
or my husband Chris and me the
city is a big part of our lives,” says Jen
Wszalek of Milwaukee, Wisconsin.
“There are so many parts of
Milwaukee to love and keep us busy:
summer festivals, the lakefront,
museums, the architecture and
history just to name a few. It’s a
wonderful way to appreciate our
heritage and love the town we’re in.
“I chose music as my career
knowing that I would always want
music in my life as a way to express
myself. As a young girl my teacher
encouraged me to help her during
summer band classes. I found I
enjoyed teaching and helping
others.
“Now I teach band and music
lessons to grades 4 through 8 and
private lessons to those as young as 5
and as young at heart as 80. I tailor
my lessons to what best fits their
needs so each student learns at a
pace to succeed. It is my mission to
reach out to each student and help
them find peace in playing their
instrument.
“I want them to be happy and to
make progress. ‘Mary Had a Little
Lamb’ is a big deal if one month ago
you couldn’t even hold your
instrument. In order for this to
happen I have to be understanding
and encouraging and most of all,
patient. We all learn in different
ways. Meeting each student’s needs
gives me endless variety in my
day and so many colorful
personalities to interact with.
“Kids are so enthusiastic
about life. I think music gives
them an outlet to learn to
express themselves and to
explore their feelings.
Teenagers feel a lot of peer pressure
to fit in and to do what is cool. Music
students learn confidence to be who
they want to be. Performing is an
excellent way to build selfconfidence. I really enjoy my
students and like watching them
become incredible young adults.
“As a band instructor, I think
music is a civic activity. Bands are
such a positive symbol in the
community of the great things young
people can accomplish through
cooperation with each other.
“I also think bands are a
wonderful symbol of patriotism.
Regardless of your political beliefs,
‘Proud to be an American’ will (I
hope) always be important. Being in
a parade, especially Memorial Day or
4th of July with my students, gives us
all a sense of pride and appreciation
for our way of life.
“Music creates an appreciation for
different cultures, languages and
time periods because these aspects of
everyday life are basic elements of
making quality music.
Imagine a world full of all sorts of
music, colors and flavors. There’s so
much beauty in variety.
“Teaching people of different
cultures, religions and economic
backgrounds has made my life richer
and has made me a better person. I
am constantly grateful for the
opportunities I have in life and the
everyday joys I am fortunate enough
to experience. Making music and
helping people, good stuff!”
–Lani Haag
Beef Stroganoff
According to Jen, “I like this with onions and
mushrooms, but rumor has it that this is quite
delicious on its own. However you like it, add a heap
of egg noodles and steamed broccoli on the side.”
11⁄2 1
4
1⁄2-1
1⁄2-1
OR 1-2
11⁄2 1
1
3
1
lbs. beef, cut into thin strips
large onion, cut into thin strips
oz. mushrooms, sliced
tsp. salt, to taste
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
tsp. ENGLISH PRIME RIB RUB in place
of salt and pepper
TB. butter
TB. flour
Cup beef broth (or 1 Cup water mixed
with 1⁄2 tsp. BEEF SOUP BASE)
TB. sour cream
TB. whole grain or Dijon-style mustard
In a large skillet, melt the butter over mediumhigh heat. Add the beef and cook until the meat is
browned. Remove beef to a plate, add mushrooms
and onions and cook until lightly browned,
another 5 minutes. Add the beef back in, then add
the salt and PEPPER or ENGLISH PRIME RIB RUB and
cook for another minute, stirring well. Sprinkle in
the flour and stir until smooth. Add the beef broth
and continue to stir so that lumps do not form.
If you see lumps switch to a whisk for a minute
and whisk them out. Add the mustard, cook over
medium heat until beef is cooked through and
sauce thickens, 10-15 minutes. Remove from heat
or turn to very low, gently stir in the sour cream.
Taste and add more salt and pepper as desired.
Serve over egg noodles, rice or mashed potatoes.
Prep. time: 20 minutes
Cooking time: 25 minutes or so
Serves: 4-6
Nutritional Information: Servings 5; Serving Size 1 cup (239g);
Calories 230; Calories from fat 90; Total fat 10g; Cholesterol 90mg;
Sodium 470mg; Carbohydrate 6g; Dietary Fiber <1g; Protein 29g.
Pepper Blends
Special Grinds
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1⁄ 4 cup jar (net 1.0 oz.) #14135 $ 3.09
1⁄ 2 cup jar (net 2.3 oz.) #14151 $ 5.19
4 oz. bag #14148 $ 4.69
8 oz. bag #14180 $ 8.39
1 lb. bag #14119 $ 15.70
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1⁄ 4 cup jar (net 1.0 oz.) #14430 $ 5.49
1⁄ 2 cup jar (net 2.1 oz.) #14456 $ 9.99
2 cup jar (net 7.7 oz.) #14427 $28.90
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 3.65
1⁄ 2 cup jar (net 2.3 oz.) #13859 $ 6.25
4 oz. bag #13846 $ 6.49
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on ¹/2 -1 tsp. per
pound, dust with a bit of flour and sauté in a small
amount of olive oil. Store in the refrigerator in the
summer months to prevent clumping. Hand-mixed
from: coarse salt, Tellicherry black pepper, shallots,
tarragon and bay leaves.
1⁄ 4 cup jar (net .6 oz.) #22734 $ 3.35
1⁄ 2 cup jar (net 1.6 oz.) #22750 $ 5.65
4 oz. bag #22747 $ 6.89
8 oz. bag #22789 $ 12.75
1 lb. bag #22718 $ 24.40
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For
salt-free lemon-pepper, see Sunny Spain.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 3.55
1⁄ 2 cup jar (net 2.8 oz.) #22550 $ 6.09
4 oz. bag #22547 $ 5.09
8 oz. bag #22589 $ 9.15
1 lb. bag #22518 $ 17.20
Ground White Pepper
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 3.19
1⁄ 2 cup jar (net 2.4 oz.) #46459 $ 5.35
4 oz. bag #46446 $ 4.69
8 oz. bag #46488 $ 8.35
1 lb. bag #46417 $ 15.60
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 3.25
1⁄ 2 cup jar (net 2.5 oz.) #46554 $ 5.45
4 oz. bag #46541 $ 4.69
8 oz. bag #46583 $ 8.35
1 lb. bag #46512 $ 15.60
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 $ 2.69
1⁄ 2 cup jar (net 2.2 oz.) #45757 $ 4.35
4 oz. bag #45744 $ 3.35
8 oz. bag #45786 $ 5.69
1 lb. bag #45715 $ 10.30
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.79
1⁄ 2 cup jar (net 2.1 oz.) #45852 $ 4.59
4 oz. bag #45849 $ 3.99
8 oz. bag #45881 $ 6.99
1 lb. bag #45810 $ 12.90
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.85
1⁄ 2 cup jar (net 2.2 oz.) #46059 $ 4.69
4 oz. bag #46046 $ 3.99
8 oz. bag #46088 $ 6.99
1 lb. bag #46017 $ 12.90
Szechuan Peppercorns
More spicy, fragrant and fresher than ever. These are
not true peppercorns, but are actually an aromatic
reddish berry with a black inner seed and peppery bite.
A must for Asian cooking. Perfect added to chicken
soup.
1⁄ 4 cup jar (net .4 oz.) #56531 $ 2.49
1⁄ 2 cup jar (net 1.0 oz.) #56557 $ 3.95
4 oz. bag #56544 $ 5.75
8 oz. bag #56586 $ 10.49
1 lb. bag #56515 $ 19.90
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 $ 3.75
1⁄ 2 Cup jar (net 3.0 oz.) #22655 $ 6.45
4 oz. bag #22642 $ 5.25
8 oz. bag #22684 $ 9.45
1 lb. bag #22613 $ 17.80
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.89
1⁄ 2 cup jar (net 2.3 oz.) #46259 $ 4.79
4 oz. bag #46246 $ 3.99
8 oz. bag #46288 $ 6.99
1 lb. bag #46217 $ 12.90
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—
from shaker grind to coarse. To fill the peppermill and
adjust the grind, unscrew the nut on top of the mill, lift
off the wood cap, fill with peppercorns, then place the
top back on. The tighter the top is screwed on, the finer
the ground pepper will be. If the top is screwed halfway
down, there will be a large opening in the grinding
mechanism, allowing big chunks of pepper to fall
through. If the top is screwed down tightly, there will be
a small opening for fine pepper. Our salt shakers have
larger holes in the top and are designed to be used with
coarse style flake salt. Fine table salts may pour too
quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 26.29
6" Peppermill (Natural Finish) #91143 $ 26.29
8" Peppermill (Dark Finish) #91459 $ 35.75
8" Peppermill (Natural Finish) #91446 $ 35.75
available in 2 sizes and 2 finishes
Salt Shakers (filled with Kosher style flake salt)
6” Peppermill and Salt Shaker shown above in Dark Finish
6" Salt Shaker (Dark Finish) #91170 $ 7.35
6" Salt Shaker (Natural Finish) #91167 $ 7.35
8" Salt Shaker (Dark Finish) #91475 $ 8.39
8" Salt Shaker (Natural Finish) #91462 $ 8.39
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 $ 31.55
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 31.55
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 41.99
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 41.99
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
Flavor Your World
Penzeys Forward!
One of our best ever all-purpose seasonings. Try
Forward! on steak, chicken, veggies, eggs, potatoes–
you name it, Forward! adds deliciousness. And, it’s salt
free! Now how cool is that? Ingredients: special extra
bold black pepper, onion, paprika, garlic, turmeric, spice
extractives (including oleoresin of celery, rosemary, black
pepper, thyme, basil, paprika).
1/4 cup jar (net 0.9 oz.) #15932 $3.19
1/2 cup jar (net 2.3 oz.) #15958 $5.39
4 oz bag #15945 $4.99
8 oz bag #15987 $8.99
16 oz bag #15916 $16.90
Grilled Forward! Chicken Wings
This easy recipe can be doubled or tripled to feed a
crowd. Stand by the grill with the beverage of your
choice during the grilling time and enjoy.
2-3 lbs. whole chicken wings (15 or so)
1-2 TB. FORWARD!
Cut up wings into pieces, or cook whole
depending on what the people you are cooking
for like. You can buy pre-cut-up wings to save
time, though in most places you will save money
by cutting them yourself. Season wings. Feel
free to grill the wings the way you like. We use
hot coals that are about two deep and cook
them about 15-20 minutes at medium-high
heat, turning them over a couple times to brown
evenly. Cover the grill to prevent flame-ups. Serve
hot and crispy, enjoy.
Prep time: 15 minutes
Cooking time: about 20 minutes
Serves: 8-10 as an appetizer
Nutritional Information: Servings 8; Serving Size 2 wings (114g);
Calories 260; Calories from fat 160; Total fat 18g; Cholesterol
55mg; Sodium 85mg; Carbohydrate 1g; Dietary Fiber 0g; Protein
21g.
Forward! Rice
Forward! Turkey Burgers
Forward! Harvest Green Beans
It only takes a few simple ingredients to make an
ordinary side dish truly extraordinary. You’ll never
go back to plain rice.
Everyone loves burgers; they are simple and quick
to make. Turkey burgers are a bit healthier, and our
new FORWARD! salt-free seasoning makes the flavor
even better.
This is such a great vegetable side dish that it may
overshadow the main dish. Tender green beans tossed
with tomato bits and deliciously seasoned.
2
2
1
1
2
1
2
Cups cooked rice
TB. oil/butter or drippings
small onion, thinly sliced/diced
tsp. FORWARD!
TB. water
tsp. RASPBERRY ENLIGHTENMENT
tsp. soy sauce (we use low sodium)
Once you have cooked the rice according to
package directions (be careful not to overcook),
it can be used right away, or refrigerated until
needed, which makes for a quick dinner! Heat the
oil, butter, or drippings over medium-high heat.
Add the onion, cook until lightly browned, 4-6
minutes. Sprinkle with FORWARD!, cook, stirring,
for a minute or so. Add water and RASPBERRY
ENLIGHTENMENT. Stir well, add rice. Sprinkle with
soy sauce. Stir gently to coat and cook until rice is
heated through.
Prep. time: 5 minutes plus 30 minutes rice
cooking time
Cooking time: 8 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1/2 cup (130g);
Calories 190; Calories from fat 70; Total fat 7g; Cholesterol 0mg;
Sodium 65mg; Carbohydrate 30g; Dietary Fiber <1g; Protein 3g.
16
1-2
4
oz. ground turkey
tsp. FORWARD!
crusty rolls or soft hamburger buns
condiments of your choice
Form the ground turkey into 4 equal patties. To
keep the patties from shrinking into round, fat
balls during cooking, make a circular 1⁄4” deep
indentation with your thumb in the middle of
each burger. Heat a heavy pan or hot grill over
medium high heat, season the burgers with
FORWARD! on both sides, and put the burgers in
the pan/on the grill. Cook 4 minutes, then flip and
cook about another 4 minutes. Turkey burgers
should be cooked through, and they don’t get as
brown as beef burgers. Add a slice of cheese for
the final minute if desired—we usually stick with
nonfat additions like pickles and onions.
Prep. time: 2 minutes
Cooking time: 10 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 burger (152g);
Calories 250; Calories from fat 100; Total fat 11g; Cholesterol
90mg; Sodium 380mg; Carbohydrate 19g; Dietary Fiber 2g;
Protein 24g.
1 lb. fresh green beans
3 medium garden tomatoes
1⁄4 Cup olive oil
1-2 tsp. FORWARD!
Fill a large pot 2⁄3 full with water and bring to a boil
over medium-high heat. Add the tomatoes, cook
for 30 seconds, and remove with tongs to a bowl
of cold water, leaving the pot of water boiling on
the stove. Peel, core, and finely dice the tomatoes,
squeezing out and discarding the seeds. Heat the
olive oil in a medium to large skillet over low heat.
Add the tomato bits. Cook for 10 minutes, which is
just long enough to wash the beans, chop the stem
ends off, and cook in the still-boiling water for 3-7
minutes. 7 minutes is needed for really big beans,
3-5 for smaller, more tender beans. Drain and briefly
rinse the beans and then add to the pan with the
tomatoes. Add FORWARD! and toss to coat. Start
with 1 tsp., taste and add more as desired. The
beans can be served right away, but they are even
tastier if left to blend flavors with the tomato mix
for 10 minutes. Toss again just before serving.
Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1/2 cup (147g);
Calories 120; Calories from fat 90; Total fat 10g; Cholesterol 0mg;
Sodium 10mg; Carbohydrate 8g; Dietary Fiber 3g; Protein 2g.
Dear Penzeys,
My Dad loves baking!!!! He used
to love going through his Penzeys
One magazines, but now is happy
trying recipes in the catalog. His
favorites so far are the ginger
cookies. He bakes for any event
we need something for: road trips,
grandchildren in college, holidays,
and just because he wants to try
something new. His most requested
cookies are chocolate chip cookies,
ginger cookies, and monster cookies. Here is a picture of him with
his giant cookies of deliciousness.
—Susan F.
latest catalog. Our son is a firefighter in Superior, Wisconsin, and
our daughter-in-law is a teacher in
Duluth.
Considering you are an owner
of a large business, I was especially
gratified to read your thoughts on
preserving education and respecting teachers, on taxes for corporations and the wealthy, on protecting
the middle class, and on workers’
rights. These are scary times, and I
respect and admire you for voicing
your thoughts.
Thank you, Bill. All the best to
you, your family, and your awesome
company.
—Betty G
Dear Bill,
My wife and I both separately
commented on the accuracy and
intensity of your statements regarding the importance of education,
teachers and workers’ rights. You
are entirely correct that the key to
Wisconsin’s future is continuing
to hold education in the highest
regard, respecting the teachers
who provide that education, hiring
those smart workers and letting
them use that education to build
successful companies.
Greetings Bill,
I live in Duluth, Minnesota, and
love your store in St. Paul, your
spices, your catalog, etc.
I wanted to sincerely thank you
for the wonderful remarks you
made in the two “notes” in the
Thank you for your candor. We
were already planning to stop at
one of your stores tonight anyway,
but now I feel even better about
giving you some of our hard-earned
dollars.
Regards,
Dear Penzeys Folks,
I just got done telling my cousin
this story and thought maybe you
guys would get a kick out of it.
Warning—it’s a little sappy:
I started buying Penzeys spices as
a single woman more than 15 years
ago. A friend at work had given
me a catalog, knowing how much I
loved to cook. One Saturday night
I went to a bar to see my favorite
local band with a girl friend from
work. Well, she never showed up,
but I was having a good time so I
stuck around. I ended up meeting
this guy named Al who was also
there alone to see the band. We
started dating and friends were saying things like “Oh I think he’s ‘The
One’!” (even a guy friend!)...things
I just wasn’t ready to hear as I was
enjoying being single! Well, after
dating for some time, we were at
his house cooking dinner together.
I opened the cabinet and saw rows
of Penzeys spices and I KNEW—I
really had found a keeper.
We’ve been married nearly 11
years now and placing a Penzeys order still gives me a warmth that no
cinnamon or chili can duplicate.
Thanks for making a great product...and when are you coming to
NJ??
Cheers,
—Nina
Dear Nina, We’re planning to open a
store in Summit, NJ later this year. Stay
tuned!
—Bentley W.
We really want to hear from you!
Have a comment (or photo) you’d like to share? Send your letters and photos (with information about the people in them) to
Editor,
Penzeys Spice Catalog, 19300 W. Janacek Court, Brookfield WI 53045 or email [email protected]
32 Penzeys spices
| SPRING
ORDER FORM
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____________________________________
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TOLL FREE
TELEPHONE
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MAIL P
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Wauwatosa, WI
53226-0188
HOURS (CST) 8
am-5 pm, Mon–Fri
9 am-3 pm, Sat
New! 11am-4pm, Sun
1-800-741-7787 | www.penzeys.com
33
HERE’S WHERE TO FIND A PENZEYS SPICES STORE NEAR YOU:
Alabama
Birmingham Area
4128 N. Oracle Rd.
Phone 520-887-0777
« Noewn
Op
Cameron Village
2038 Clark Ave.
Phone 919-836-9117
« Noewn
Op
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
Menlo Park
771 Santa Cruz Ave.
Phone 650-853-1785
Santa Rosa
Montgomery Village
736 Farmers Ln.
Phone 707-566-7772
colorado
Colorado Springs
Falcon Landing
7431 N. Academy Blvd.
Phone 719-590-7771
Broadmoor Towne Center
2010 Southgate Rd.
719-475-7877
Denver Area
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
200 Fillmore Street
(Entrance on E. 2nd Ave.)
Cherry Creek, CO
Phone 303-329-0570
Jacksonville
9332 Arlington Expwy.
Phone 904-727-7197
1516 Main St
New jersey
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
West Nyack
Palisades Center
*
117 Pine St.
Phone 206-467-7779
Appleton
« Noewn
Op
710 North Casaloma Dr.
Phone 920-733-0977
Madison
3252 University Ave.
Phone 608-238-5776
Essex Square
4244 East Towne Blvd.
Phone 608-241-7760
Milwaukee Metro
Pennsylvania
4144 N. 56th Street
Phone 414-447-1775
8528 Germantown Ave.
Phone 215-247-0770
619 E. Silver Spring Dr.
Phone 414-961-1777
Pittsburgh
12001 W. Capitol Dr.
Phone 414-760-7307
16750 W. Bluemound Rd.
Phone 262-785-6777
5016 S. 74th St.
Phone 414-817-0773
6641 Poplar Ave.
Germantown, TN
Phone 901-737-7898
*
Seattle
Wisconsin
Memphis Area
New York City
*
WASHINGTON
New
Location
Tennessee
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
New
Location
3400 W. Cary St.
Phone 804-254-7667
1729 Penn Ave.
Phone 412-434-0570
Long Island
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
1048 Rockville Pike
Phone 301-738-8707
392 Springfield Ave.
783 Elmwood Ave.
Phone 716-887-9777
Kansas City Area
Rockville
ning
« OSpoeon !
Buffalo
Des Moines Area
Richmond
Philadelphia
New york
Iowa
Maryland
Summit
513 W. Broad St.
Phone 703-534-7770
Pearl District
120 NW 10th Ave.
Phone 503-227-6777
616 S. 72nd St.
Phone 402-397-5760
5345 E. 82nd St.
Phone 317-577-7778
Kansas
Missouri
11322 SE 82nd Ave.
Clackamas, OR
Phone 503-653-7779
Omaha
Indianapolis
4100 University Ave.
West Des Moines, IA
Phone 515-267-0777
St. Paul
11787 SW Beaverton
Hillsdale Hwy.
Beaverton, OR
Phone 503-643-7430
Nebraska
*
Indiana
Falls Church
Portland Area
7338 Manchester Rd.
Phone 314-781-7177
New
Location
Virginia
Oregon
St. Louis
Same
Naperville
Neighborhood River Square Shopping Center
1138 W. Lake St.
Phone 708-848-7772
28699 Chagrin Blvd.
Beachwood, OH
Phone 216-839-0777
674 Grand Ave.
Phone 651-224-8448
illinois
Oak Park
Same
Mall
7626 160th St. W.
Phone 952-953-1788
ing
Open
Sandy Springs Plaza « Soon !
6309 Roswell Rd.
516 W. 19th St.
Phone 713-862-6777
United Bank Building
2012 W. 25th Street
Cleveland, OH
Phone 216-583-0323
Lakeville
Atlanta Area
Houston
Cleveland Area
3028 Hennepin Ave. S.
Phone 612-824-9777
ning
« OSpoeon !
22 E.Chicago Ave.
Phone 630-355-7677
4455 Kenny Rd.
Phone 614-442-7779
12835 Preston Rd.
Phone 972-392-7777
Columbus
Minneapolis
Georgia
*
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
Minnesota
102 N. Park Ave.
Winter Park, FL
Phone 407-788-7777
*
Ohio
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
Florida
Sarasota
Michigan
Grand Rapids Area
Orlando Area
Los Angeles Area
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
24 LaSalle Rd.
West Hartford, CT
Phone 860-231-7510
Dallas
Raleigh
Detroit Area
Hartford Area
California
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
Connecticut
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
197 Westport Ave.
Phone 203-849-9085
Tempe Marketplace
2010 E. Rio Salado Pkwy.
New
Tempe, AZ
Location
Phone 480-990-7709
Tucson
North Carolina
Boston Area
Norwalk
Arizona
10810 N Tatum Blvd.
Phoenix, AZ
Phone 602-971-7277
Massachusetts
1219 Pearl St.
Phone 303-447-2777
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Phoenix Area
Boulder
I-94 and Hwy. 83
3220 Golf Rd.
Phone 262-646-7779
Texas
Arlington
ning
e
p
4001 Arlington Highlands Blvd. « O oon !
S
Austin
4400 N. Lamar Blvd.
ning
« OSpoeon !
ning
« OSpoeon !
* Please check our website for opening date, hours and phone numbers.
penzeys. Love to cook– cook to love.
« Noewn
Op
Calling all Cooks!
W
e need your help. At Penzeys we believe the best way to spread the richness
that comes to life through cooking is to show the richness that comes to life through
cooking. To do this we need you.
For years we have pretty much randomly cast
for cooks to fill our pages. It occurred to us it
might make for a better catalog if we knew a
little bit more of what gets you excited about
your cooking and your life. With 2011 being the
year of our 25th birthday party, we would love to
hear from cooks with fun birthday traditions. We would
like to feature at least a couple birthday cakes in every catalog this year, but
we are also looking for those special birthday meals. Making someone’s
favorite meal just the way they like it makes all the difference in the world,
and there is no better time than a birthday to make it happen.
Our 25th birthday gives us a great opportunity to reflect on where
we are coming from — and where we are going.
We have so much to be grateful for, and a big part of having
wonderful, talented and caring people working with us at Penzeys is
the amazing educations so many received in Wisconsin’s schools. For
our next catalog, our Fall issue, we’d love to hear from teachers from
across the United States. Do you have a story about cooking for people
important to you — and maybe a recipe to share, as well?
It’d be great if it had a connection to a classroom,
but we won’t lower your grade if it doesn’t.
In catalogs appearing toward the
holidays, we’ll be focusing on the
amazing ways kindness works. How has
a simple act of kindness made a difference
in your life, or in the lives of those who are dear to
you? We’d love to hear about it.
Please
share with us
what happens in
your kitchen. Visit
penzeys. com and
fill out our brief
questionnaire.
But beyond these ideas, what we really need for our catalog is you.
As much as we can start with ideas for what a catalog can be, so often
just one answer on one survey can lead us off in a whole new different and
often beautiful direction. Come be a part. Please visit penzeys.com and fill out
our brief questionnaire to share with us what happens in your kitchen.
I appreciate it.
See spice Index on page 61
Calling
all
Cooks!
i Click here to tell
us a bit about yourself.
1-800-741-7787 | www.penzeys.com
35
Avis
Chmielewski
I come from a family of many
teachers,” says Avis Chmielewski of
Milwaukee, Wisconsin. “My parents,
both of my grandfathers and one
great-grandfather, numerous aunts,
uncles and cousins have all been
teachers. So, although I considered
other careers, it always was clear that
yes, I would be a teacher.
“I attended Concordia University,
Chicago as my parents and
grandparents did before me. My
great-grandfather, Dr. Albert H. Miller,
was a founding father of the college,
then called Concordia Teachers
College. He believed that speaking
the language well was a clear sign of
education.
“From the first time I stepped in
front of a class as a scared student
teacher, I knew I had made the right
choice. Now, 37 years later, I still love
what I do.
“I am passionate about what I teach
and love the moments when I see my
students become passionate as well.
“My dad was my 5th, 7th and 8th
grade teacher in a small Lutheran
school of which he became principal.
He taught me the significance of
Avis is a light hearted, fun loving person
and that’s just what’s needed for an 8th
grade Economics class.
Country-Style Pork Chops with
Black-Eyed Peas and Spinach
always using the gifts God gave me
to the best of my ability. To this day
I am happiest excelling at whatever
I choose to do, whether it’s writing a
new unit for my students or creating
a new dish for dinner.
“My favorite subject to teach is U.S.
History, helping students connect
modern times to past events by
discovering that people are people.
The way our forefathers struggled
with problems and agonized over
their decisions is not all that different
from how our leaders struggle today.
Common folk, regardless of the era,
have to figure out how best to make
their way through life, doing the best
they can with what they have.
“When my students shed a tear as
I read the Gettysburg Address or as
they read aloud The Trail of Tears I
know life lessons are being learned. I
think that’s so much more important
than dates or charts.
“Teachers need the ability to think
on their feet, to pay attention as they
teach so that every student learns. If
a lesson isn’t going well or students
are struggling to understand, I have
to assess right then what to change
to help each child ‘get’ what I’m
teaching.
“I think I became a better teacher
when I became a mom. I love
teaching and I am grateful for the
opportunity to share my knowledge
with my students, but when I had
my own children I saw from the
inside-out how kids learn, and how
compassion and empathy are every
bit as important as the teaching itself.
“Education is a treasure. It is an
investment in the future of our
children, our families and our
country.”
Pork Chops:
2 thick-cut, bone-in pork chops
2 TB. vegetable oil
1⁄4 tsp. salt
1 tsp. GRANULATED GARLIC POWDER
1⁄2 tsp. HUNGARIAN-STYLE SWEET PAPRIKA
1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp ONION POWDER
1⁄4 Cup flour
36
Penzeys spices | back to school
–Lani Haag
This hearty dinner from Avis cooks quickly and
delivers a delicious combination of flavors.
Wash the pork chops and pat dry. In large skillet
heat the vegetable oil. Combine the salt, GARLIC
POWDER, PAPRIKA, PEPPER, and ONION POWDER
in shallow dish. Place the flour in another shallow
dish. Dredge the pork chops first in the spice
mixture, then in the flour. When the oil is hot, add
the pork chops and cook 7-8 minutes per side,
(longer for really thick chops), until golden brown.
Black-Eyed Peas:
1 tsp. butter
1 medium onion, chopped
1 large fresh tomato, chopped
1 15-oz. can black-eyed peas, drained and
rinsed (Avis uses bacon flavored peas)
1 TB. TURKISH OREGANO
1⁄8 tsp. CAYENNE PEPPER
1⁄8-1⁄4 tsp. salt, to taste
1⁄8-1⁄4tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
Melt the butter in a medium skillet. Add the onion
and sauté for 5 minutes. Add the tomatoes and
continue cooking for 3 minutes. Add the peas,
OREGANO, CAYENNE, and salt and PEPPER. Cook
over low heat until heated through.
Spinach:
2 tsp. butter
1 9-oz. bag flat leaf or baby spinach
1 TB. lemon juice
1⁄8-1⁄4 tsp. salt, to taste
1⁄8-1⁄4tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
Melt the butter in a large kettle. Add the spinach,
lemon juice, salt and PEPPER and sauté over
medium heat until wilted and liquid is absorbed,
about 5 minutes.
To plate: On each of two dinner plates, spoon
about 1 cup of the black-eyed peas in the center.
Spoon half of the spinach on top of the peas and
top with one pork chop.
Prep. time: 20 minutes
Cooking time: 30 minutes or so
Serves: 2
Nutritional Information: Servings 2; Serving Size 1 chop, 1 cup
peas, 1/2 cup spinach (555g); Calories 470; Calories from fat 150;
Total fat 16g; Cholesterol 85mg; Sodium 930mg; Carbohydrate
52g; Dietary Fiber 15g; Protein 37g.
Green Beans with Roasted Tomatoes
Avis explains, “Roasting the tomatoes first brings out their
sweet, bright flavor.”
1 Cup cherry tomatoes, whole or halved
1 Cup yellow plum tomatoes, sliced or chopped
8 cloves garlic, minced (1-2 tsp. PENZEYS MINCED
GARLIC)
2 TB. olive oil
2 tsp. sugar
1-2 tsp. salt, divided
1⁄4 Cup butter (1⁄2 stick)
2 lbs. green beans, ends trimmed, cooked 1 minute in
boiling water, rinsed and cooled
1⁄2-1 tsp. FORWARD (optional)
1⁄4-1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER
2 TB. fresh chives, chopped (or 2 tsp. dried
CHIVES)
Preheat oven to 425°. Line a rimmed baking pan with foil.
In large zip-top bag combine the tomatoes, garlic, olive oil,
sugar and 1⁄2-1 tsp. of salt. Shake to combine. Pour onto the
pan and bake for 30 minutes.
Meanwhile, melt the butter in a large skillet. Add the green
beans, FORWARD (if using), PEPPER and 1⁄2-1 tsp. salt and
cook for about 5 minutes, until tender and heated through,
stirring often. Add the tomatoes, sprinkle with chopped
chives, and serve.
Prep. time: 15 minutes
Cooking time: 35 minutes total
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 3/4 cup (167g); Calories
130; Calories from fat 90; Total fat 10g; Cholesterol 15mg; Sodium 340mg;
Carbohydrate 12g; Dietary Fiber 4g; Protein 3g.
Fresh Corn and Tomato Sauté
Avis advises, “Use the freshest garden ingredients for brightest
flavor. Garden harvest on a plate!”
8 ears of sweet corn, kernels removed, about 4 cups
1⁄4-1⁄2 Cup butter (1⁄2-1 stick)
1 medium onion, chopped
1 bell pepper, chopped
1 jalapeño pepper, chopped, seeds removed
1 tsp. GARLIC SALT
1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER
1⁄2 Cup fresh herbs, chopped (basil, parsley, tarragon—
one or a combo)
2 large perfectly ripe tomatoes, chopped
Melt the butter in a skillet. Half a stick gets the job done,
but the whole stick does taste great! Add the corn, onion,
bell pepper, jalapeño pepper, GARLIC SALT and PEPPER
and sauté over medium heat for about 10 minutes, stirring
occasionally. Remove from heat and stir in the herbs and
tomatoes. Let stand a few minutes before serving.
Prep. time: 15 minutes
Cooking time: 10 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 1 cup (176g); Calories
160; Calories from fat 80; Total fat 8g; Cholesterol 15mg; Sodium 160mg;
Carbohydrate 22g; Dietary Fiber 3g; Protein 5g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
37
Northwoods Seasoning
One of our most popular seasonings. Up North
Wisconsin is a great place to fish, but it’s an even better
place to eat. Northwoods is a perfect seasoning for
family-style fried or baked chicken and fish. For baking,
sprinkle on 1-2 tsp. per pound—rub fish with a bit of
oil first. Try adding Northwoods to hearty soups and
stews. Hand-mixed from: coarse flake salt, paprika, black
pepper, thyme, rosemary, granulated garlic and ground
chipotle pepper.
1⁄4 cup jar (net 1.1 oz.) #22134 $ 3.49
1⁄ 2 cup jar (net 2.4 oz.) #22150 $ 5.99
4 oz. bag #22147 $ 5.79
8 oz. bag #22189 $ 10.59
1 lb. bag #22118 $ 20.10
Northwoods Fire Seasoning
What could be better than two types of Northwoods
Seasoning? Northwoods Fire has the same great flavor as
the original, with the added kick of smoky ground
Chipotle and hot Cayenne red pepper. A wonderful
seasoning for all grilled foods—steaks, fish, chicken and
chops, even grilled vegetables. Hand-mixed from: coarse
flake salt, paprika, ground chipotle pepper, black pepper,
cayenne red pepper, thyme, rosemary and granulated garlic.
1⁄4 cup jar (net 1.0 oz.) #24033 $ 3.79
1⁄ 2 cup jar (net 2.5 oz.) #24059 $ 6.59
4 oz. bag #24046 $ 6.49
8 oz. bag #24088 $ 11.99
1 lb. bag #24017 $ 22.90
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 $3.19
1⁄ 2 cup jar (net 2.2 oz.) #45652 $ 5.35
4 oz. bag #45649 $ 4.69
8 oz. bag #45681 $ 8.35
1 lb. bag #45610 $ 15.60
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 3.49
1⁄ 2 cup jar (net 2.4 oz.) #48558 $ 5.95
4 oz. bag #48545 $ 5.69
8 oz. bag #48587 $ 10.39
1 lb. bag #48516 $ 19.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.59
4 oz. bag #55642 $ 5.99
8 oz. bag #55684 $ 10.95
1 lb. bag #55613 $ 20.80
Onion Powder
Onion powder adds lots of flavor, and is a convenient way
to slip onions past children. White onion has sweet raw
onion flavor, toasted onion has a French onion flavor. To
make Onion Salt: Mix 1 TB Onion Powder with 3 TB salt.
Californian White Onions, Granulated
1⁄4 cup jar (net 1.1 oz.) #47135 $ 2.69
1⁄ 2 cup jar (net 2.4 oz.) #47151 $ 4.39
4 oz. bag #47148 $ 3.09
8 oz. bag #47180 $ 5.15
1 lb. bag #47119 $ 9.20
Californian Toasted Onions, Granulated
1⁄4 cup jar (net 1.2 oz.) #47230 $ 2.75
1⁄ 2 cup jar (net 2.5 oz.) #47256 $ 4.45
4 oz. bag #47243 $ 3.09
8 oz. bag #47285 $ 5.15
1 lb. bag #47214 $ 9.20
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1⁄4 cup jar (net .7 oz.) #46633 $ 2.49
1⁄ 2 cup jar (net 2.0 oz.) #46659 $ 3.95
4 oz. bag #46646 $ 2.85
8 oz. bag #46688 $ 4.69
1 lb. bag #46617 $ 8.30
Minced (1/8" bits) Californian Toasted Onions
1⁄4 cup jar (net .8 oz.) #46938 $ 2.39
1⁄ 2 cup jar (net 1.7 oz.) #46954 $ 3.75
4 oz. bag #46941 $ 2.85
8 oz. bag #46983 $ 4.69
1 lb. bag #46912 $ 8.30
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.
Penzeys spices | back to school
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 $ 1.59
1⁄2 cup jar (net .5 oz.) #31756 $ 3.25
1 oz. bag #31769 $ 2.59
4 oz. bag #31743 $ 5.89
8 oz. bag #31785 $ 10.75
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup jar (net .4 oz.) #31851 $ 3.09
1 oz. bag #31864 $ 2.59
4 oz. bag #31848 $ 5.89
8 oz. bag #31880 $ 10.75
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 $ 4.79
1⁄ 2 cup jar (net 3.5 oz.) #24154 $ 8.55
4 oz. bag #24141 $ 6.89
8 oz. bag #24183 $ 12.75
1 lb. bag #24112 $ 24.40
1⁄4 cup jar (net .8 oz.) #47430 $ 2.89
1⁄ 2 cup jar (net 1.9 oz.) #47456 $ 4.79
1 cup jar (net 3.8 oz.) #47472 $ 8.55
2 cup jar (net 7.7 oz.) #47427 $ 16.99
Old World Seasoning
Old World Seasoning is a popular, lower salt, all-purpose blend. Sprinkle
on chicken, beef and fish before baking, 1-2 tsp. per pound. Perfect for
sauteed vegetables—from zucchini to pea pods. Hand-mixed from: paprika,
salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric,
dill weed, bay leaf, marjoram, thyme, savory, basil and rosemary.
1⁄4 cup jar (net 1.1 oz.) #22334 $ 3.25
1⁄2 cup jar (net 2.5 oz.) #22350 $ 5.45
4 oz. bag #22347 $ 4.69
8 oz. bag #22389 $ 8.39
1 lb. bag #22318 $15.70
38
Oregano
Shrimp and Chicken Jambalaya
Jen Wszalek (story on page 27) shares, “Chris and
I honeymooned in New Orleans, where we ate our
way through the city. Bringing those flavors home
is one way to remember the spirit of the city, and
our honeymoon.”
Paprika
Hungarian-Style Sweet Paprika is a traditional spice
with delicious flavor and vibrant color—one of the best
spices from Gram’s kitchen. Just a sprinkle adds a
flavorful and colorful touch to meat, fish and poultry—
not to mention goulash. Hungarian-Style Sweet Paprika
is the best in the world, as Hungary has the sunshine
needed for sweet, rich flavor, and the knowledgeable
farmers to nurture the crop from planting to harvest.
Hungarian-Style Sweet Kulonleges Paprika
1⁄4 cup jar (net 1.0 oz.) #47535 $ 3.19
1⁄ 2 cup jar (net 2.4 oz.) #47551 $ 5.35
4 oz. bag #47548 $ 4.69
8 oz. bag #47580 $ 8.35
1 lb. bag #47519 $ 15.60
Hungarian-Style Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly or combined
with Sweet Paprika
1⁄4 cup jar (net 0.9 oz.) #47630 $ 3.25
1⁄ 2 cup jar (net 2.5 oz.) #47656 $ 5.45
4 oz. bag #47643 $ 4.69
8 oz. bag #47685 $ 8.35
1 lb. bag #47614 $ 15.60
Californian-Style Sweet Paprika
Californian paprika is deep red, mild and sweet, nice for chicken
but browns with long cooking
1⁄4 cup jar (net .9 oz.) #47830 $ 3.09
1⁄ 2 cup jar (net 2.4 oz.) #47856 $ 5.15
4 oz. bag #47843 $ 4.35
8 oz. bag #47885 $ 7.69
1 lb. bag #47814 $ 14.30
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Awesome flavor and perfect
color, good on just about everything. Sprinkle on
chicken and fish before cooking, add to sauces, soups
and salad dressings. Try some today.
1⁄4 cup jar (net 1.0 oz.) #48037 $ 3.25
1⁄ 2 cup jar (net 2.4 oz.) #48053 $ 5.49
4 oz. bag #48040 $ 4.99
8 oz. bag #48082 $ 8.99
1 lb. bag #48011 $ 16.90
See spice Index on page 61
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 $ 1.59
1⁄ 2 cup jar (net .3 oz.) #14551 $ 3.25
1 oz. bag #14564 $ 3.99
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 jar (net .2 oz.) #31956 $ 2.85
1 oz. bag #31969 $ 2.85
4 oz. bag #31943 $ 6.59
8 oz. bag #31985 $ 12.19
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 $ 1.79
1⁄ 2 cup jar (net .6 oz.) #14656 $ 3.65
1 oz. bag #14669 $ 3.19
4 oz. bag #14643 $ 7.45
8 oz. bag #14685 $ 13.85
3 TB. oil
11⁄2 lbs. boneless, skinless chicken breast,
cubed
1-2 tsp. salt, to taste
1⁄2-1tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
1 lb. andouille sausage, sliced into 1⁄2-inch
thick coins
2 Cups minced yellow onion (2 medium
onions)
2 Cups diced green bell pepper (2
medium peppers)
11⁄2 Cups diced celery
2 tsp. PENZEYS MINCED GARLIC
2 TB. HUNGARIAN-STYLE SWEET PAPRIKA
1⁄4 tsp. CAYENNE PEPPER
1⁄4 tsp. GROUND WHITE PEPPER
2 Cups chopped plum tomatoes, peeled
and seeded, juice reserved (or 1 15-oz.
can diced tomatoes)
3 Cups chicken broth (or 3 Cups water
mixed with 11⁄2 tsp. CHICKEN SOUP
BASE)
1 WHOLE BAY LEAF
1-2 tsp. BASIL
1-2 tsp. THYME
1 tsp. hot sauce (Jen uses Tabasco sauce)
30 shrimp, 21-25 count, peeled and
deveined (bigger work better)
4 Cups cooked short-grain rice
In a large Dutch oven or stock pot, heat the oil
over high heat until it shimmers. Season the
chicken with salt and PEPPER and add to the
pot. Cook until nicely browned, about 8 minutes.
Remove to a warm plate. Add the sausage to
the pot and cook until evenly browned, about
6 minutes. Remove to the warm plate. Add
the onion, bell pepper, celery, garlic, PAPRIKA,
CAYENNE and WHITE PEPPER to the pot and
cook over medium-low heat, stirring until the
vegetables start to soften and release their
juices, about 10 minutes. Add the tomatoes
with their juices and simmer briefly. Add the
chicken broth and BAY LEAF. Cover and simmer
for 15 minutes. Return the chicken and sausage
to the pot along with any accumulated juices.
Add the BASIL, THYME and Tabasco and return
to a simmer over low heat until flavorful, about
10 minutes. Add the shrimp and simmer until
cooked through, about 5 minutes. Add the
cooked rice, mix well and serve.
Prep. time: 30 minutes
Cooking time: 60 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 2 cups
(470g); Calories 450; Calories from fat 160; Total fat 18g;
Cholesterol 115mg; Sodium 1150mg; Carbohydrate 38g;
Dietary Fiber 3g; Protein 34g.
1-800-741-7787 | www.penzeys.com
39
Peter, right, joins Dr. Jeanette Mitchell and
Dr. Marshall Goldsmith at a national leadership function in New York City.
Below: At home Peter celebrates a birthday
with friends and family, including grandson
James Sortino.
Peter Holbrook
I believe if people have an
opportunity and access to education
conversation? I could only hope that if
they can really have the tools to
we stayed curious and hungry enough
unlock the doors that will help them
we could be fed for a lifetime, in both
achieve the results they want,” says
a literal and figural sense.
Peter Holbrook, director of the
“Sharing food is a very important
leadership center at Cardinal Stritch
strand that has followed me through
University in Milwaukee.
my life. My grandparents during the
“At Stritch we have created a
Depression had a farm along the
mission and purpose to build a
railroad lines, and the hobos found it
pipeline of
was a great place to stop.
courageous
If my grandfather was
leaders for
in the fields they were
It is a very intimate act
greater
able to sit on the porch
of love preparing food for
Milwaukee another individual, providing and be fed, and if my
and the
grandfather happened
for the nourishment of their
region.
to be there they could
body and soul.
Leadership
come inside for a meal.
is about influence – influencing
That whole strand has followed
others toward achieving a shared
members of my family through all of
purpose or goal. Leadership happens
our lives.
through conversation and being in
“Eating together allows rich
relationships. And the best way to be
conversations to happen. It’s probably
in relationships is by breaking bread
one of the most intimate things that
with one another, sharing a meal and
you can do. In our house the most
learning what makes each of us tick.
important meal of the day comes in
“What would happen if we got
the evening when we have that time
our leaders and followers around
together for those conversations.
the dinner table for a meal and
“Growing up I didn’t necessarily
“
”
40
Penzeys spices | back to school
think of my parents as role models,
but now that I look back I realize
what they taught me, not so much in
words of wisdom but in actions. So
that whole idea of hospitality and
entertaining, and that love of cooking,
is very important.
“My love of cooking and
entertaining comes from my mother
Ethel and her sisters, especially my
Aunt Ruth. They grew up with an
appreciation for dining and what
it meant to have family and friends
around the table for a meal. Sunday
dinners were always special. It was all
about hospitality and making room
for people who did not have family to
share a meal with.
“What I remember most is coming
home from church to the welcome
smell of dinner cooking in the oven.
We would gather in the living room
prior to eating to read the paper and
talk with guests as my mother would
finish preparing our meal. The table
was always set with my mother’s best
china and silverware. It was special
because it was always prepared with
love and happiness.
“I think my mother was most happy
cooking and baking, it’s what she
excelled at. But more importantly she
taught us the power of conversation
over food – how to be in relationships
and value family and friends through
the act of dining with one another. It
is why I love to entertain today. It is
a very intimate act of love preparing
food for another individual, providing
for the nourishment of their body and
soul.”
–Jim Smith
Beef Tenderloin with Blue Cheese Sauce
Grilled Vegetables
Simple to prepare, yet completely delicious. Perfect for guests but fast enough
for a busy weeknight.
Enjoy the wonderful fresh veggies of the season with this incredible side dish
from Peter. It pairs well with his Beef Tenderloin.
1 31⁄2-4-lb. beef tenderloin, trimmed
2 TB. extra virgin olive oil
1-2 tsp. SEASONED SALT, 4/S or FORWARD
1-2 tsp. PENZEYS FRESHLY GROUND PEPPER
1⁄4-1 tsp. GRANULATED GARLIC POWDER
Blue Cheese Sauce:
4 oz. blue cheese, crumbled
1⁄2 Cup mayonnaise
1⁄2 Cup sour cream (or use all of one or the other if you prefer)
1TB. freshly grated lemon zest (zest of 1 lemon) or 1 tsp. MINCED
LEMON PEEL rehydrated in 1 TB. water
1⁄8-1⁄4 tsp. salt (to taste)
1⁄8-1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER (to taste)
Preheat your grill for high heat grilling. Wash the tenderloin and pat dry.
Liberally coat with olive oil. Season with the SEASONED SALT (or 4/S or
FORWARD), PEPPER and GARLIC. Grill for 20 minutes on high heat and
then check with a meat thermometer. When the temperature reaches
125° in a couple places it is medium-rare. Remove from the grill and let
rest for 10-20 minutes. While the meat rests, combine the blue cheese,
mayonnaise and/or sour cream, lemon zest, salt and PEPPER in a bowl
and mash to combine. Slice the beef and serve with the sauce on the side.
Prep. time: 5 minutes
Cooking time: 20-25 minutes
Serves: 10-12
1 pt. cherry tomatoes
1 large Vidalia or sweet onion, peeled and sliced into 1⁄2-inch rings
1 medium-large zucchini (about 1⁄2 lb.), trimmed and cut
lengthwise into 1⁄2-inch slices
1 medium-large yellow squash (about 1⁄2 lb.), trimmed and cut
lengthwise into 1⁄2-inch slices
2-3 TB. extra virgin olive oil
1⁄4-1⁄2 tsp. KOSHER FLAKE SALT, to taste
1⁄4-1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
1⁄2 Cup freshly shredded Parmesan cheese
Combine all of the vegetables in a large bowl. Add the olive oil, SALT
and PEPPER and toss to coat. Place the vegetables in a grilling basket.
Grill for 20-30 minutes (turn after 10 minutes) or until the vegetables are
cooked to the desired tenderness. Place on a serving platter, sprinkle
with cheese and serve.
Prep. time: 10 minutes
Cooking time: 20-30 minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 3/4 cup (113g); Calories 60; Calories from
fat 30; Total fat 3.5g; Cholesterol 0mg; Sodium 65mg; Carbohydrate 5g; Dietary Fiber 1g;
Protein 2g.
Nutritional Information: Servings 12; Serving Size 2 slices beef with 1 oz. sauce (154g);
Calories 310; Calories from fat 180; Total fat 20g; Cholesterol 95mg; Sodium 390mg;
Carbohydrate 1g; Dietary Fiber 0g; Protein 30g.
1-800-741-7787 | www.penzeys.com
41
Pickling Spice
Poppy Seed
1⁄ 4 cup jar (net .6 oz.) #14735 $ 2.59
1⁄ 2 cup jar (net 2.0 oz.) #14751 $ 4.19
4 oz. bag #14748 $ 3.35
Whole Blue Dutch A-1 Poppy Seed
A high-quality blend for all pickling and canning.
Hand-mixed from: yellow and brown mustard seeds,
allspice, cinnamon, bay leaves, dill seed, cloves, ginger,
black peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
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.
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.
1⁄4 cup jar (net 1.2 oz.) #57538 $ 2.65
1⁄ 2 cup jar (net 2.6 oz.) #57554 $ 4.29
4 oz. bag #57541 $ 2.75
8 oz. bag #57583 $ 4.49
1 lb. bag #57512 $ 7.90
Whole White Indian Poppy Seed
1⁄4 cup jar (net 1.1 oz.) #57433 $ 2.65
1⁄ 2 cup jar (net 2.6 oz.) #57459 $ 4.29
4 oz. bag #57446 $ 2.75
8 oz. bag #57488 $ 4.49
1 lb. bag #57417 $ 7.90
Pork Chop Seasoning
Pork Chop Seasoning has a wonderful smoky flavor—it’s
the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For smoky
ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu
sandwich, slice tofu, sprinkle heavily with seasoning on
both sides, and cook until golden in a lightly oiled pan
over medium heat for a taste like bacon. Hand-mixed
from: salt, garlic, white pepper, onion, ginger, and natural
hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 4.35
1⁄ 2 cup jar (net 3.3 oz.) #23357 $ 7.65
4 oz. bag #23344 $ 6.19
8 oz. bag #23386 $ 11.39
1 lb. bag #23315 $ 21.70
1⁄4 cup jar (net 1.2 oz.) #23236 $ 3.25
1⁄ 2 cup jar (net 2.5 oz.) #23252 $ 5.45
4 oz. bag #23249 $ 4.69
8 oz. bag #23281 $ 8.39
1 lb. bag #23210 $ 15.70
Corn Salsa
This garden fresh salsa from Meredith is bright, crisp
and flavorful. To read Meredith’s story, turn to page 7.
3 large ears of corn
1 large onion, chopped
2 peppers of your choice (bell peppers
or hot peppers), chopped
1 garden tomato, chopped
1⁄3-1⁄2 Cup lime juice
3⁄4 tsp. GROUND CUMIN
1⁄4 tsp. CINNAMON
1⁄2 tsp. GROUND BLACK PEPPER
1 small cucumber, chopped (optional)
1 15 oz. can black beans, drained and
rinsed (optional)
Shuck the corn and remove the corn from the
cobs (a tip from Meredith: place the tip of the corn
cob in the opening of a fluted cake pan and cut
the corn into the pan for easy clean up). In a large
bowl, combine the corn, onion, peppers, tomato,
lime juice and SPICES. Mix well. If you’d like, add
the cucumber and/or black beans and mix again.
When Meredith uses black beans in this recipe
she adds an extra pinch of CINNAMON to the
beans before she mixes them with the rest of the
ingredients. The salsa can be served raw or cooked,
which mellows the flavor. To cook, heat the salsa in
a skillet over medium heat. Bring to a boil, remove
from the heat and let cool. Serve chilled or at room
temperature.
Prep. time: 15 minutes
Cooking time: none or 10 minutes
Yield: about 7 cups
Nutritional Information: Servings 7; Serving Size 1 cup (188g);
Calories 80; Calories from fat 10; Total fat 1g; Cholesterol 0mg;
Sodium 105mg; Carbohydrate 19g; Dietary Fiber 4g; Protein 4g.
Poultry Seasoning
A traditional poultry rub and stuffing seasoning, a
sage-rich Southern blend. For mouth-watering
stuffing, just mix in ¹/2 tsp. of Poultry Seasoning for
each 4 cups of dressing. Poultry Seasoning is also nice
rubbed on chicken, turkey, and pork. Hand-mixed
from: sage, white pepper, bell peppers, lemon peel, savory,
rosemary,dill weed, allspice, thyme, marjoram, ginger.
1⁄4 cup jar (net .6 oz.) #15037 $ 2.75
1⁄2 cup jar (net 1.2 oz.) #15053 $ 4.45
4 oz. bag #15040 $ 6.49
8 oz. bag #15082 $ 11.99
1 lb. bag #15011 $ 22.90
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
all-purpose baking spice, perfect for banana bread,
carrot cake, muffins, coffee cake, use ¹/2 tsp. per cup
batter. Hand-mixed from: China cinnamon, allspice,
nutmeg, ginger, mace, cloves.
1⁄4 cup jar (net 1.0 oz.) #15132 $ 3.39
1⁄ 2 cup jar (net 2.0 oz.) #15158 $ 5.75
4 oz. bag #15145 $ 6.49
8 oz. bag #15187 $ 11.99
1 lb. bag #15116 $ 22.90
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
Grey Sea Salt
From France
Back by popular demand. We discontinued this one for
a while, but it made people sad. We don’t want to make
people sad; we want them to be happy. Has an aroma
that some call nice and flowery. Use small amounts
towards the end of cooking for fish and seafood. Also
nice in fresh baked breads served with unsalted butter.
Coarse Grind
4 oz. bag #96641 $ 3.25
1 lb. bag #96612 $ 10.85
Fine Grind
4 oz. bag #96746 $ 3.55
1 lb. bag #96717 $ 12.09
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 $ 1.65
Sandwich Sprinkle
This blend was created for making homemade
croutons, but along the way it has become the
lunchtime favorite in the Penzeys breakroom for all
types of sandwiches, from crusty subs to tuna salad.
Just shake on, or mix 1 TB. with 1 TB. water, add to ¹/4
cup vinegar and ¹/3 cup oil, shake, and drizzle on your
favorite sandwich. To make homemade croutons (great
for using up odds and ends of leftover bread): for each
2 cups of cubed bread (4 regular slices), use 1 TB.
seasoning. Traditional and very flavorful when sautéed
in 1-2 TB. butter or olive oil (toss over medium heat for
3-4 minutes, until golden brown). For crispy, low-fat
croutons, coat lightly with a vegetable oil spray, season
and bake at 375˚ until brown (8-15 minutes), turning
twice while cooking. Hand-mixed from: coarse salt,
garlic, black pepper, basil, oregano, rosemary, thyme, and
marjoram.
1⁄4 cup jar (net 1.2 oz.) #27539 $ 3.25
1⁄2 cup jar (net 2.5 oz.) #27555 $ 5.45
4 oz. bag #27542 $ 4.69
8 oz. bag #27584 $ 8.39
1 lb. bag #27513 $ 15.70
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 $ 2.45
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.19
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.45
1⁄4 cup jar (net .3 oz.) #33039 $ 1.59
1⁄ 2 cup jar (net .8 oz.) #33055 $3.29
1 oz. bag #33068 $ 1.79
4 oz. bag #33042 $ 3.95
8 oz. bag #33084 $ 6.89
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.89
1⁄ 2 cup jar (net 1.2 oz.) #33150 $ 3.85
1 oz. bag #33163 $ 1.99
4 oz. bag #33147 $ 4.49
8 oz. bag #33189 $ 7.95
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.49
1⁄ 2 cup jar (net 1.1 oz.) #33255 $ 3.95
4 oz. bag #33242 $ 4.35
8 oz. bag #33284 $ 7.69
1 lb. bag #33213 $ 14.30
Sage
Sage is a must for stuffing. The flavor of sage is also
perfect for simple baked chicken or pork, just sprinkle
with lemon juice or salt, sage, and black pepper.
Whole Leaf Albanian Prime Sage
Long, thin silvery-gray leaves
1⁄4 cup jar (net .2 oz.) #33334 $ 1.49
1⁄ 2 cup jar (net .5 oz.) #33350 $ 2.99
1 oz. bag #33363 $ 1.89
4 oz. bag #33347 $ 4.25
8 oz. bag #33389 $ 7.49
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1⁄4 cup jar (net .4 oz.) #33439 $ 1.89
1⁄ 2 cup jar (net .8 oz.) #33455 $ 3.85
1 oz. bag #33468 $ 2.85
4 oz. bag #33442 $ 6.59
8 oz. bag #33484 $ 12.19
Raspberry Enlightenment
Our Creative Cook has been working for a while
now to come up with something to use in rotation
with balsamic vinegar to add tartness, sweetness
and that dash of flavor that so many of today’s
quick-cooked meals want. Raspberry
Enlightenment helps. Don’t think of it as a way to
make things taste like raspberry; think of it as a
background flavor that makes everything taste
better, especially vegetables, pasta, salads and
quickly-cooked meats. Give it a try. It is designed
to help you explore your own creativity.
Ingredients: raspberries, sugar, water, tapioca starch,
spices, citric acid.
1 cup jar (net 9.5 oz) #97185 $ 6.95
1-800-741-7787 | www.penzeys.com
43
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with ¹/2 cup
buttermilk and ¹/2 cup mayonnaise. For a lower calorie
version use low-fat mayonnaise, or up the proportion of
buttermilk, which will make the dressing thinner, but
equally tasty. Ranch dressing should be refrigerated, check
the freshness date on the buttermilk carton, and write it
on the dressing bottle. Hand-mixed from: salt, bell peppers,
garlic, onion, sugar, black pepper, parsley, thyme and basil.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 3.35
1⁄ 2 cup jar (net 2.5 oz.) #26053 $ 5.69
4 oz. bag #26040 $ 5.09
8 oz. bag #26082 $ 9.15
1 lb. bag #26011 $ 17.20
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in ¹/3 cup red wine vinegar and ¹/2 cup olive oil,
refrigerate. Hand-mixed from: sugar, brown mustard, salt,
garlic, black pepper, lemon, onion, French tarragon, white
pepper, chives, thyme and cracked rosemary.
1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 3.45
1⁄ 2 cup jar (net 2.6 oz.) #26158 $ 5.85
4 oz. bag #26145 $ 5.09
8 oz. bag #26187 $ 9.15
1 lb. bag #26116 $ 17.20
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream and ¹/2 cup mayonnaise. Thin with a few tablespoons of vinegar or water.
Reduced fat mayo or sour cream can be used, and yogurt
works well as a replacement for sour cream. Hand‑mixed
from: Tellicherry cracked black pepper, coarse salt, sugar,
garlic, thyme and parsley.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 3.35
1⁄ 2 cup jar (net 2.5 oz.) #26253 $ 5.69
4 oz. bag #26240 $ 5.09
8 oz. bag #26282 $ 9.15
1 lb. bag #26211 $ 17.20
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1⁄4
cup olive oil, 1⁄4 cup salad oil, 1⁄3 cup red wine vinegar
(or 1⁄4 cup balsamic vinegar and 2 TB. water), plus 1 tsp.
sugar if desired. Use to dress vegetable salads, chicken
and pasta salads, or a plain lettuce salad. For gyros, mix
1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Also great on grilled, baked
or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt,  Turkish oregano, garlic, lemon, black
pepper, marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.25
1⁄2 cup jar (net 2.3 oz.) #21953 $ 5.45
4 oz. bag #21940 $ 5.09
8 oz. bag #21982 $ 9.15
1 lb. bag #21911 $ 17.20
44
Penzeys spices | back to school
Green Goddess
Salt-free. An old-fashioned, classical style salad dressing,
somewhat like a mild, sweet, herb-filled creamy Italian,
heavy on the basil and dill. This base is not only nice for
green salads, it is great for fresh vegetable dip or as a light,
refreshing alternative to tartar sauce on baked or fried
fish. This base is very good without salt, but salt can be
added to taste (try ¹/2 tsp. per cup), or a squeeze of lemon
juice could be added in place of salt. To make one cup of
dressing, mix 1 rounded TB. GREEN GODDESS in 2 TB.
water, let stand 5 minutes. Whisk with 2⁄3 - 3⁄4 cup regular
or low-fat mayonnaise and 1 TB. vinegar. This dressing will
be thick (nice for dip), thin with 1-2 TB. water if desired.
Store in the refrigerator. Hand-mixed from: green onion,
sugar, basil, celery flakes, minced garlic and dill weed.
1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 2.79
1⁄ 2 cup jar (net 1.4 oz.) #16450 $ 4.55
4 oz. bag #16447 $ 5.79
8 oz. bag #16489 $ 10.59
1 lb. bag #16418 $ 20.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ²/3
cup vegetable oil and ¹/3 cup vinegar. To reduce the
calories, use ²/3 cup of a mild vinegar, such as rice
vinegar, and ¹/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream or yogurt and ¹/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix.
Hand-mixed from: sugar, salt, garlic, onion, red bell
pepper, oregano, basil, marjoram, rosemary, thyme.
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 3.59
1⁄ 2 cup jar (net 3.1 oz.) #26558 $ 6.15
4 oz. bag #26545 $ 4.69
8 oz. bag #26587 $ 8.39
1 lb. bag #26516 $ 15.70
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with ¹/2 cup
corn oil and 1⁄3 cup fresh lime juice (3 medium limes).
Whisk briskly and refrigerate. Perfect poured over
harvest tomatoes tossed with red onions and goat
cheese. Hand-mixed from: sugar, ancho chili pepper,
flake salt, garlic, onion, cumin, black pepper, cayenne,
cilantro, Mexican oregano, chives, bay leaf and chipotle
pepper.
1⁄ 4 cup jar (net 1.2 oz.) #26637 $ 3.25
1⁄ 2 cup jar (net 2.5 oz.) #26653 $ 5.45
4 oz. bag #26640 $ 4.69
8 oz. bag #26682 $ 8.39
1 lb. bag #26611 $ 15.70
Grilled Tuna Salad
This is a wonderful and filling meal, and the tuna and veggies cook in a flash. For another recipe from Pam
Fairchild, and to read her story, turn to page 60.
2 tuna steaks, 4-6 oz. each
4 tsp. olive oil, divided
2 tsp. NORTHWOODS SEASONING
10 small red potatoes, scrubbed
and quartered
8 oz. fresh green beans, ends trimmed
and halved crosswise
1⁄4 tsp. GROUND BLACK PEPPER
1⁄4 tsp. GRANULATED GARLIC POWDER
1⁄8 tsp. salt
2 small heads butter lettuce or a mix of
butter and Romaine lettuce, torn into
bite-sized pieces
2-3 small ripe tomatoes, cut into eighths
French Salad Dressing:
1 Cup salad oil
1⁄4 Cup cider vinegar
1⁄3 Cup ketchup
1 small onion, minced
1 tsp. salt
1 tsp. Worcestershire sauce
Heat your grill to medium-high heat. Place the
potatoes and green beans in a grill pan, basket or
a foil pan lightly coated with non-stick cooking
spray. Brush lightly with the remaining olive oil.
Sprinkle with PEPPER, GARLIC and salt. Grill the
vegetables until tender, about 10-12 minutes. The
tuna can grill at the same time. It should take about
3-4 minutes per side.
While the tuna and veggies cook, divide the lettuce
between two plates and prepare the dressing
by combining all of the ingredients and mixing
well. When the tuna and veggies are done, divide
between the plates, slicing the tuna if desired. Top
with tomatoes and serve with the dressing on the
side.
Prep. time: 15 minutes plus 1 hour marinating time
Cooking time: 12 minutes
Serves: 2 (although you will have a lot of dressing
left over)
“I can spend all day in the kitchen baking
or cooking and it’s just fun. Then I share
all of the goodies. It brings smiles which
is always a good thing.”
Nutritional Information: Servings 2; Serving Size (479g); Calories
400; Calories from fat 140; Total fat 16g; Cholesterol 25mg;
Sodium 500mg; Carbohydrate 47g; Dietary Fiber 7g; Protein 20g.
Brush the tuna steaks with olive oil, about 1 tsp. per
steak. Sprinkle with NORTHWOODS SEASONING
and refrigerate for at least 1 hour.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
45
Beef Soup Base and Seasoning
For rich beef stock use ¹/2 - 3/4 tsp. Beef Base for each
cup (8 oz.) hot water. This is equivalent to 1 bouillon
cube, though Beef Base has more flavor and less salt.
Plain beef broth is wonderful when you’re under the
weather, or add noodles or vegetables for a quick lunch.
To “beef up” the flavor of soup, stew or gravy, add 2-3
tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp.
Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef
drippings to enhance the flavor of 2 cups gravy.
(net 8.0 oz.) #90186 $ 8.85
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 $ 8.85
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 $ 8.85
Pork Soup Base and Seasoning
For rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
(net 8.0 oz.) #90881 $ 8.85
46
Penzeys spices | back to school
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 $ 8.85
Turkey Soup Base and Seasoning
For rich turkey stock, use ¹/2 - 3/4 tsp. Turkey Base for
each cup hot water. This is equivalent to 1 bouillon cube,
though Turkey Base has more flavor and less salt. Plain
broth is good food for those times you’re under the
weather, or add vegetables or noodles for a quick lunch.
Turkey Base is often used to extend turkey gravy for
holiday dinners, or to fortify the flavor of dishes made
with turkey leftovers, such as soup, stew or casseroles.
For 2 quarts of soup or stew made with leftovers, add
2-3 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base
with 4-5 TB. turkey drippings for 3 cups gravy.
(net 8.0 oz.) #90386 $ 8.85
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1 tsp.
to a cup of hot water. Throw a little in the pot to season
pasta and rice, great to add a little oomph to vegetable
casseroles and plain steamed veggies. Wonderful for
poaching fish. Rich roasty carrots form the base of our
new Vegetable Soup base, along with powdered
onions, potatoes and tomatoes.
(net 8.0 oz.) #90481 $ 8.85
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .3 oz.) #33639 $ 1.59
1⁄ 2 cup jar (net .8 oz.) #33655 $ 3.25
1 oz. bag #33668 $ 1.69
Seasoned Salt
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads.
Hand-mixed from: Salt, Sugar, Paprika, Onion, Turmeric,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary, thyme).
1⁄ 4 cup jar (net 2.1 oz.) #29238 $ 2.75
1⁄ 2 cup jar (net 4.2 oz.) #29254 $ 4.49
4 oz. bag #29241 $ 1.89
8 oz. bag #29283 $ 2.79
1 lb. bag #29212 $ 4.50
Sesame Seeds
White sesame seeds are traditionally used in America
for baking and granola making, smaller black sesame
are preferred in Japan. To toast sesame seeds, put in a
nonstick pan over medium heat and shake the pan
until the sesame seeds are browned. No oil necessary.
Whole Hulled Mexican White Sesame Seeds
1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.35
1⁄ 2 cup jar (net 2.4 oz.) #57859 $ 3.69
4 oz. bag #57846 $ 1.99
8 oz. bag #57888 $ 2.99
1 lb. bag #57817 $ 4.90
Whole Indian Black Sesame Seeds
1⁄4 cup jar (net 1.3 oz.) #57938 $ 2.69
1⁄ 2 cup jar (net 2.7 oz.) #57954 $ 4.39
4 oz. bag #57941 $ 2.75
8 oz. bag #57983 $ 4.49
1 lb. bag #57912 $ 7.90
Saffron
Saffron is the stigma of the fall
flowering crocus. Peek inside
most any flower and you will see
three threadlike filaments. These are
stigma— but only in the saffron crocus
are these stigma worth thousands
of dollars per pound. Saffron is so
valuable because it is a very labor
intensive crop; only 5-7 pounds of
saffron can be produced from each
acre of land. This makes saffron
the most expensive spice by
weight. However, saffron isn't the
most expensive by use because a
little goes a long way. A single gram
of saffron easily translates into golden
color and fragrant flavor in 10 recipes
of saffron rice, several batches of bread,
or a couple of big pots of paella.
Shallots
Singapore Seasoning
1/4" Chopped Shallots
1⁄4 cup jar (net 1.3 oz.) #15332 $ 3.79
1⁄ 2 cup jar (net 2.6 oz.) #15358 $ 6.55
4 oz. bag #15345 $ 6.19
8 oz. bag #15387 $ 11.39
1 lb. bag #15316 $ 21.70
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.
1⁄2 cup jar (net .4 oz.) #58056 $ 5.35
1 cup jar (net .7 oz.) #58085 $ 9.65
2 cup jar (net 1.4 oz.) #58027 $ 18.25
Shallot Salt
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
1⁄4 cup jar (net 1.6 oz.) #23131 $ 4.59
1⁄ 2 cup jar (net 3.3 oz.) #23157 $ 8.19
1 cup jar (net 6.3 oz.) #23186 $ 15.35
Shrimp & Crab Boil Spices
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
Southwest Seasoning
Warm chili peppers with onion, garlic, pepper and
cilantro, with a smoky hint of chipotle. Sprinkle meat or
poultry with lemon or lime juice, then rub on
Southwest Seasoning, 1-2 teaspoons per pound. Add
to salsa and refried beans. Hand-mixed from: salt, ancho
pepper, onion, garlic, Mexican oregano, black pepper, red
pepper, cumin, paprika, chipotle, cilantro.
1⁄4 cup jar (net 1.2 oz.) #21137 $ 4.09
1⁄ 2 cup jar (net 2.7 oz.) #21153 $ 7.19
4 oz. bag #21140 $ 6.89
8 oz. bag #21182 $ 12.75
1 lb. bag #21111 $ 24.40
Traditional for boiling shrimp, lobster, crab and fish.
Hand-mixed from: yellow and brown mustard seed,
allspice, coriander, cloves, cracked bay leaf, cracked
ginger, black Tellicherry peppercorns, chili pepper, dill
seed and caraway seed.
1⁄ 4 cup jar (net .7 oz.) #15237 $ 2.89
1⁄ 2 cup jar (net 1.4 oz.) #15253 $ 4.79
4 oz. bag #15240 $ 6.49
Spanish Coupé Saffron is the top grade of the
Spanish Saffron crop. Extra hand labor is used to
remove every bit of the yellow saffron style material,
leaving beautiful pure red saffron threads. Spanish
Coupé Saffron is a truly excellent crop, especially
nice for the traditional Spanish dishes.
Coupé Quality Spanish Saffron
(99% red saffron threads)
Net 1⁄2 gram #57338 $ 8.95
Net 1 gram #57352 $ 16.85
Net per 1⁄4 oz. #57381 $ 86.29
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
Coupé Saffron.
Superior Quality Spanish Saffron
(90% red saffron threads, 10% yellow saffron styles)
Net 1⁄2 gram #57738 $ 7.89
Net 1 gram #57754 $ 14.75
Net per 1⁄4 oz. #57783 $ 69.49
Classic Saffron Rice
1
2
1
1
1
⁄2
1
Cup long-grain white rice
Cups water or chicken stock
TB. butter
TB. finely minced onion (optional)
tsp. salt
small pinch SAFFRON, crumbled
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
Serves: 4; Prep. time: 2 min. Cook: 25 min.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
47
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 $ 3.99
4 oz. bag #58243 $ 9.49
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.49
4 oz. bag #58148 $ 5.69
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 3.29
1⁄ 2 cup jar (net 1.9 oz.) #48158 $ 5.55
4 oz. bag #48145 $ 6.35
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 $ 3.75
1⁄ 2 cup jar (net 2.5 oz.) #48253 $ 6.49
4 oz. bag #48240 $ 6.35
Sunny Paris Seasoning
One of our most popular salt free seasonings. Great for
Cornish hens, chicken, vegetables, rice, eggs and veal.
Simply sprinkle over salads, potatoes, or rice, or mix 1
TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn, dill
weed, basil, tarragon, chervil, bay leaf.
1⁄ 4 cup jar (net .2 oz.) #15437 $ 4.59
1⁄ 2 cup jar (net .6 oz.) #15453 $ 8.19
1 cup jar (net 1.3 oz.) #15482 $ 15.39
2 cup jar (net 2.6 oz.) #15424 $ 29.75
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 $ 3.65
1⁄ 2 cup jar (net 2.4 oz.) #15558 $ 6.25
4 oz. bag #15545 $ 6.19
8 oz. bag #15587 $ 11.39
1 lb. bag #15516 $ 21.70
Need a quick and
easy dinner?
Make tacos!
Bold Taco Seasoning
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish-style paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
1⁄4 cup jar (net 1.2 oz.) #24338 $ 3.25
1⁄ 2 cup jar (net 2.7 oz.) #24354 $ 5.45
4 oz. bag #24341 $ 4.69
8 oz. bag #24383 $ 8.39
1 lb. bag #24312 $ 15.70
48
Penzeys spices | back to school
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.59
1⁄ 2 cup jar (net .3 oz.) #33750 $ 3.29
1 oz. bag #33763 $ 4.39
4 oz. bag #33747 $ 10.49
8 oz. bag #33789 $ 19.99
Thyme
One of the most fragrant flavors around, our French
Thyme is great on just about everything. Particularly
good with chicken, fish and chops, salads and
vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
1⁄4 cup jar (net .3 oz.) #34036 $ 1.89
1⁄2 cup jar (net .8 oz.) #34052 $ 3.85
1 oz. bag #34065 $ 2.85
4 oz. bag #34049 $ 6.59
8 oz. bag #34081 $ 12.19
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.
Taco Seasoning
1⁄4 cup jar (net 1.4 oz.) #23531 $ 3.35
1⁄ 2 cup jar (net 2.9 oz.) #23557 $ 5.69
4 oz. bag #23544 $ 4.35
8 oz. bag #23586 $ 7.65
1 lb. bag #23515 $ 14.20
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with poultry
and fish, vegetables and salad dressing.
Trinidad-Style Lemon-Garlic Marinade
Taco Seasonings
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.
Tarragon
1⁄4 cup jar (net 1.3 oz.) #23636 $ 3.75
1⁄ 2 cup jar (net 3.2 oz.) #23652 $ 6.49
1 cup (net 6.0 oz.) #23678 $ 11.99
2 cup (net 12.0 oz.) #23623 $ 23.99
Tsardust Memories (Russian-Style Seasoning)
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-style paprika, cumin, cilantro, Tellicherry
black pepper, Mexican oregano, jalapeno powder.
1⁄4 cup jar (net 1.1 oz.) #24233 $ 3.19
1⁄ 2 cup jar (net 2.1 oz.) #24259 $ 5.39
4 oz. bag #24246 $ 5.45
8 oz. bag #24288 $ 9.85
1 lb. bag #24217 $ 18.60
Rojo Taco Seasoning
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook
8-12 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
1 cup jar (net 8.4 oz) #97280 $ 5.65
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 3.25
1⁄ 2 cup jar (net 2.8 oz.) #28552 $ 5.45
4 oz. bag #28549 $ 4.19
8 oz. bag #28581 $ 7.35
1 lb. bag #28510 $ 13.60
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, garlic, cumin, Tellicherry
black pepper, Turkish oregano, sweet paprika, sumac,
cayenne red pepper, and cilantro.
1⁄4 cup jar (net 1.1 oz.) #23836 $ 3.49
1⁄ 2 cup jar (net 2.2 oz.) #23852 $ 5.95
4 oz. bag #23849 $ 6.19
8 oz. bag #23881 $ 11.39
1 lb. bag #23810 $ 21.70
Turmeric
What makes mustard yellow? Turmeric. From India.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 2.49
1⁄ 2 cup jar (net 1.9 oz.) #48358 $ 3.99
4 oz. bag #48345 $ 3.15
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 $ 2.89
1⁄ 2 cup jar (net 3.1 oz.) #28657 $ 4.79
4 oz. bag #28644 $ 2.95
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 $ 2.95
1⁄ 2 cup jar (net 1.0 oz.) #16555 $ 4.89
4 oz. bag #16542 $ 9.59
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 $ 2.45
1⁄ 2 cup jar (net 1.8 oz) #48653 $ 3.89
4 oz. bag #48640 $ 7.15
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 3.15
1⁄ 2 cup jar (net 1.7 oz.) #23757 $ 5.29
4 oz. bag #23744 $ 6.49
Herby Cheese Bread
Jen Wszalek (story on page 27) writes, “Gram used to make this just for my brother, who was a picky
eater. The original recipe called for onions, which of course are omitted. She also added small cheese
cubes to lure him into eating her (superb) cooking. I like to experiment with cheeses and herbs to
make a different combination every time.”
31⁄2 Cups flour, divided
2 pkgs. regular or quick-rise yeast
2 TB. sugar
1⁄2 tsp. RUBBED SAGE
1⁄2 tsp. CRACKED ROSEMARY
1⁄4 tsp. THYME
1⁄4 Cup butter or margarine (1⁄2 stick), melted
11⁄4 Cups warm water
1 egg
1 tsp. salt
1 Cup small cheddar cheese chunks
Preheat oven to 375°. In a large bowl, combine 11⁄2 Cups of the flour, the yeast, sugar and
HERBS. Mix well. Add the warm water, melted butter and egg. Make sure the water and butter
are warm, not boiling hot, so they don’t affect the egg. Blend at low speed until moistened and
then beat at medium speed for 3 minutes until well combined. Stir in the salt and remaining
flour by hand to make a stiff dough. Add the cheese. Spoon into a greased casserole dish
(21⁄2-quart, glass or ceramic). Cover the dish and let the dough rise in a warm spot until doubled
in size, about 35 minutes-1 hour, depending on the yeast. Do not let the dough rise over the
top of the dish as it will flop over the sides. Bake at 375° for 30-40 minutes, until the crust feels
firm and the loaf is nicely browned.
Prep. time: 1 hour 15 minutes (including rising time)
Baking time: 30-40 minutes
Serves: 16
Nutritional Information: Servings 16; Serving Size 1 piece (63g); Calories 170; Calories from fat 60; Total fat 6g; Cholesterol
30mg; Sodium 220mg; Carbohydrate 23g; Dietary Fiber <1g; Protein 6g.
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 $ 7.65
15 beans #58456 $ 30.19
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 $ 7.65
15 beans #58656 $ 30.19
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and
using the sugar in baking (replace 1 TB
of the regular sugar in the recipe with
1 TB of Vanilla Sugar). We also love
tossing Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
50
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50 Penzeys
Penzeysspices
spices| |
back
school
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and
candy-making, and is particularly nice where the flavor
of the vanilla bean should shine through, such as in
ice-cream. Vanilla sugar is also the perfect sprinkle for
coffee and hot chocolate. Madagascar and Mexican
Vanilla Beans chopped, mixed and aged with white sugar.
1⁄2 cup jar (net 3.4 oz.) #92351 $ 6.55
1 cup jar (net 6.8 oz.) #92380 $ 12.09
2 cup jar (net 13.6 oz.) #92322 $ 23.15
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92135 $ 6.29 New Size!
4 fluid ounce bottle #92151 $ 11.55
8 fluid ounce bottle #92180 $ 19.95
16 fluid ounce bottle #92119 $ 33.65
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92230 $ 8.95 New Size!
4 fluid ounce bottle #92256 $ 16.79
8 fluid ounce bottle #92285 $ 29.15
16 fluid ounce bottle #92214 $ 49.45
Rand, left, and Steve visit the kitchen garden at
the Chateau of Villandry during a trip to France.
Rand Schmidt
T
he best reward for me is to see
students work through challenges and
eventually become excellent workers,”
says Rand Schmidt, a teacher who
helped develop the School to Work
Transition Program in Milwaukee
Public Schools.
“This doesn’t always happen in
one short semester. The challenge is
to have the patience to work toward
this goal. We must find the balance
between supporting and challenging
the students to step out of their
comfort zones to learn new patterns
of behavior.”
The program provides students
with special needs the opportunity
to spend half of their school day
learning job skills in local businesses.
They are mentored by the businesses’
employees and are job coached by
dedicated teachers like Rand, who
begins his 32nd year in MPS this fall.
“I currently have just under two
dozen students working at the new
Columbia St. Mary’s Hospital in
Milwaukee in a variety of volunteer
positions, including environmental
services, food services, patient care
assistance, shipping and receiving
and sterile processing. Our students
are not paid, but earn credit toward
graduation. Our program works with
approximately 200 students each year,
and we see it as a vital link between
the student’s classroom and their
transition to adulthood and potential
almond, lemon and orange extracts on page 19 .
employment in the community.
“There are good things
happening in the district and I
believe that our program is a great
example of the community coming
together to make a better world for
those who need this extra support.
“I was compelled to pursue a
career in Vocational Rehabilitation
after witnessing the help that was
provided to my father when he
became disabled and unable to work
a traditional 40-hour work week.
My sister became a registered nurse
because she observed nurses caring
for my father during his illnesses and
wanted to help others in the same
way.
“I lost my dad when I was in high
school, and that was part of my
learning how to cook. Back then
there were more gender roles and
when my mother had to go back
to work my sister was supposed to
do the cooking and I had to clean
up every night. Well I never liked
cleaning dishes that much and my
sister didn’t enjoy cooking so I got to
trade off with her. And that’s when
I began checking books out of the
library and teaching myself how to
cook. There were many mistakes
along the way, but I now take great
pleasure in preparing and serving
food.
“One of the best ways to make a
connection with other people is to
provide a meal for them. At school
we celebrate all of our kids’ birthdays
so I’m always baking something and
bringing it in for them.”
When Rand isn’t teaching or
cooking for his partner Steve he’s
spending summers tending to his
beautiful Milwaukee yard. “You can
draw a parallel between landscaping
and teaching. You’re not quite sure
what you’re going to end up with
when you start, but if you tend to it
and care for it hopefully you’ll get a
great result.”
See spice Index on page 61
–Jim Smith
Gingerbread Cake with Lemon Sauce
This decadent dessert from Rand is incredibly moist and delicious.
1 Cup boiling water
1⁄2 Cup shortening
1 Cup molasses
21⁄2 Cups all-purpose flour
1⁄2 Cup sugar
1 tsp. baking soda
1 tsp. POWDERED GINGER
1⁄2 tsp. CINNAMON
1⁄2 tsp. GROUND CLOVES
1 egg
1 tsp. PURE VANILLA EXTRACT
Lemon Sauce:
1⁄3 Cup sugar
4 tsp. cornstarch
1 Cup cold water
1 TB. cold butter
1 tsp. PURE LEMON EXTRACT
1⁄4 tsp. VANILLA EXTRACT (optional)
1-2 drops yellow food coloring (optional)
Whipped Cream (optional)
Preheat oven to 350°. In a large mixing bowl, pour
the boiling water over the shortening; stir until
melted. Stir in the molasses. In a separate bowl,
stir together the flour, sugar, baking soda, GINGER,
CINNAMON and CLOVES. Gradually add the dry
ingredients to the molasses mixture along with the
egg and VANILLA; beat only until blended. Pour
into a lightly greased and floured 10-inch fluted
tube pan. Bake for 45 to 50 minutes or until the
cake tests done with a wooden skewer. Cool on
a wire rack 10 minutes. Unmold and cool on wire
rack completely, or serve warm.
For the sauce: Combine the sugar, cornstarch
and cold water in a saucepan. Cook and stir over
medium heat until thickened and bubbly, generally
6-8 minutes. Cook 2 more minutes. The sauce
should get glossy and clear. Remove from heat and
stir in the LEMON EXTRACT, VANILLA EXTRACT (if
using), butter and yellow food coloring, if desired.
Stir gently until butter melts. Cover the surface
with plastic wrap and cool. Drizzle over the cake
before serving. Add a dollop of whipped cream if
desired.
Prep. time: 15 minutes
Baking time: 45-50 minutes plus 10 minutes for
sauce
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 slice cake,
1 TB. sauce (80g); Calories 210; Calories from fat 60; Total fat 7g;
Cholesterol 10mg; Sodium 85mg; Carbohydrate 36g; Dietary Fiber
<1g; Protein 2g.
1-800-741-7787 | www.penzeys.com
51
Candy Apple Pie
As if apple pie weren’t good enough, Karen adds an
incredible, delectable topping. To read about Karen
and get her Blueberry Spice Muffins recipe, turn to
page 15.
Pastry for 9” double crust pie (see below for our
favorite)
Filling:
6 Cups thinly sliced, peeled tart apples,
8 or so (Karen uses Granny Smith)
2 TB. lime or lemon juice
3⁄4 Cup sugar
1⁄4 Cup flour
11⁄2 tsp. CINNAMON (Karen likes VIETNAMESE)
1⁄2 tsp. GROUND NUTMEG
1⁄4 tsp. salt
2 TB. butter
Topping:
1⁄4 Cup butter
1⁄2 Cup packed brown sugar
1 tsp. PURE VANILLA EXTRACT
2 TB. whipping cream
1⁄2 Cup chopped pecans
Oatmeal Muffins
These muffins from JorJan are like a yummy, portable
bowl of oatmeal. For JorJan’s inspirational story, turn
to page 16.
1
1
1
⁄3 3
1
1
⁄2-1 1-2 1
3
⁄4 1
1
1
⁄2 3
⁄4 Cup rolled oats
Cup flour
Cup sugar
tsp. baking powder
tsp. salt
tsp. GROUND NUTMEG
tsp. CINNAMON
Cup raisins or chopped, dried apricots
Cup chopped nuts
egg, beaten
tsp. PURE VANILLA EXTRACT
Cup oil
Cup milk
Preheat oven to 400°. In a large bowl, combine the
oats, flour, sugar, baking powder, salt, NUTMEG and
CINNAMON. Mix well. Add the raisins and nuts and
mix. In a separate bowl, combine the egg, VANILLA,
oil and milk. Add to the dry ingredients and stir just
until moistened. Pour into a greased muffin tin, or
use paper liners. Bake at 400° for about 15 minutes,
just until the tops are browned.
Prep. time: 15 minutes
Baking time: 15 minutes
Yield: 12 muffins
Nutritional Information: Servings 12; Serving Size 1 muffin (65g);
Calories 230; Calories from fat 120; Total fat 13g; Cholesterol
15mg; Sodium 270mg; Carbohydrate 26g; Dietary Fiber 2g;
Protein 5g.
JorJan came to Wisconsin for graduate school. She tells
us, “I did not plan to stay, I just never left. I like the way
spring comes on fast and furious, the intense colors of
fall and being snowed in in winter.”
52
Penzeys spices | back to school
Preheat oven to 400°. For the filling: In a bowl,
toss the apples with the lime or lemon juice. In a
separate bowl, combine the dry ingredients. Add
the dry ingredients to the apples and toss to coat.
Line a 9” pie plate with the bottom crust pastry.
Add the filling and dot with a little butter. Place
the top crust over the filling. Trim the crust, seal
and flute the edges. Cut slits in the top crust and
bake at 400° for about 40-50 minutes, until the
crust is golden brown and the apples are tender.
Meanwhile, make the topping. Melt the butter in
a saucepan, stir in the brown sugar, VANILLA and
cream. Bring to a boil, stirring constantly, roughly
5 minutes. Remove from the heat and stir in the
pecans. Pour over the top crust when the pie is
done and bake an additional 3-4 minutes. It helps
to place a pan on the rack under the rack the pie is
on to catch any topping that drips off.
Crust:
11⁄2 11⁄2 1⁄2
3-5 sticks butter, room temperature (3⁄4 Cup)
Cups flour
tsp. salt
TB. milk
Using a fork or your fingers, mix the butter with the
flour and salt until it looks likes peas and crumbles.
Drizzle the milk in bit by bit, using the fork or a
spoon to blend the crust until it just sticks together.
You may not need all the milk. Divide the dough
in two pieces, one a bit bigger to be the bottom
crust. Pat the pieces into disc shapes and cover
with plastic wrap. Refrigerate at least 20 minutes,
which is about as long as it takes to peel and chop
the apples. Dust tabletop with flour before gently
rolling out crust.
Prep. time: 30 minutes
Baking time: 55 or so minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 piece (150g);
Calories 430; Calories from fat 220; Total fat 25g; Cholesterol
55mg; Sodium 310mg; Carbohydrate 50g; Dietary Fiber 2g;
Protein 3g.
Candy Apple Pie is a huge favorite in
Karen’s family.
Baked Oatmeal
Avis writes, “Make this the night before and then bake
in the morning for the perfect autumn breakfast.” To
read Avis’s story, turn to page 36.
⁄2 ⁄4 1
⁄2 1
1
2
1
1
⁄2-1
1⁄2 1
3
1⁄2 1
2
Cup butter, softened (1 stick)
Cup white sugar
Cup brown sugar
eggs
Cup milk
tsp. PENZEYS CINNAMON
tsp. salt
TB. baking powder
Cups regular or quick-cooking oats
Cup fresh or frozen blueberries
peach, skinned, chopped, pit removed
TB. VANILLA SUGAR
warm milk (optional)
Beat together the butter and sugars. Mix in the
eggs, milk, CINNAMON, salt, baking powder and
oats. Beat well. Add the fruit. Pour into a greased
8-inch square pan. Cover with foil and refrigerate
overnight. In the morning, preheat the oven to
350°. Uncover the pan and sprinkle with VANILLA
SUGAR. Bake in preheated oven until firm, about 45
minutes. Serve hot with warm milk, if desired. We
also tried baking the oatmeal right away without
refrigerating overnight, and that tasted good too!
Prep. time: 15 minutes
Baking time: 45 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup (179g);
Calories 430; Calories from fat 180; Total fat 20g; Cholesterol
105mg; Sodium 550mg; Carbohydrate 58g; Dietary Fiber 4g;
Protein 9g.
“My 5th grade class
picture from Walther
Memorial Lutheran
School in Milwaukee,
1962. I am seated at
the left end of the
second row, and my
dad, who also was our
teacher, Mr. Krafft,
stands at the right.”
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $29.95
Baking Mini Gift Box
New!
Share the very best with all the bakers who have
over the years made your life a little bit sweeter. The
Baking Mini also is the gift of confidence that
everything you bake will come out tasting its best.
G if t B o x es | 4 JAR
BOX CONTAINS: ¼ cup jar each of our Powdered China
Ginger, East Indian Ground Nutmeg, Ground China Cinnamon and our Ceylon Cinnamon.
Also includes a packet of four cards with handy
tips for each spice.
#82437 $11.95
Cheese Seasonings Gift Box
Rich with cheese, spices, poppy and sesame seeds.
Delicious 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 $26.95
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 $14.79
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 $26.95
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 $39.95
54
Penzeys spices | back to school
Grill & Broil Gift Box
Original Mini Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $23.95
BOX CONTAINS: ¼ cup jar each of our Penzeys
Cinnamon, Penzeys Freshly Ground Pepper,
Penzeys Garlic Powder and our salt-free Mural of Flavor
Seasoning. Also includes a packet of four
cards with handy tips for each spice.
#82419 $11.95
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular seasonings for
summertime grilling to winter broiling.
Grill and Broil Mini Gift Box
New!
Our best selling gift box now in an easy to give and
easy to get size. Makes great taste simple. From the
lifetime griller to the first time cook the Grill and
Broil is the perfect way to give the gift of delicious
flavor.
Penzeys original Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible and
reasonable. These four universally-appealing spices
instantly bring deliciousness.
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 $39.95
BOX CONTAINS: ¼ cup jar each of our Cajun Seasoning, BBQ 3000, Galena Street Rub and our 4/S Special
Seasoned Salt. Also includes a packet of four cards with
handy tips for each spice.
#82424 $11.95
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $49.95
Herb Gift Box
Salad Lover’s 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 $15.99
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.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.95
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $21.95
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 $21.25
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.
Indian Curry Gift Box
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $25.95
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $35.99
Taco Seasonings Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $21.95
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 $24.95
All of our Taco Seasonings in one box. Tacos are so
tasty, quick and easy, is it any wonder one of the
most popular flavors in America is Mexican?
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $31.95
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 4 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 1½ oz. of cinnamon sticks,
½ oz. of whole Grenada nutmegs and ½ oz. of select
Turkish bay leaves, a brochure with recipes on how to
use the cinnamon sticks, nutmeg and bay leaves.
4 jar kit #89744 $3.69
Grill & Broil gift box
#86743 $23.95
Ethnic Milwaukee gift box
#85546 $26.95
G if t B o x es | 4 JAR
Herb gift box
#81043 $15.99
Grill and broil mini gift box
#82424 $11.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
55
8 Jar Boxes
American Kitchen Gift Boxes
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great taste. A
gift for the family that's just starting out, for older folks
trying to eat more healthy, or even for yourself.
8 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder,
Chinese 5 Spice, Italian Herb Seasoning
#85483 $46.50
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 $59.95
Baker’s Assortment Gift Box
G if t B o x es | 8 JAR
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: Sweet China Cassia
Cinnamon, Natural High Fat Cocoa, Double Strength
Madagascar Pure Vanilla Extract, Ceylon True Cinnamon,
Dutch Blue Poppy Seeds, China Ginger Powder, Minced
Lemon Peel. Quarter cup jars of: Powdered Cloves,
Ground Cardamom
#81580 $52.95
Flavors of Asia Gift Box
Asian cooking in American kitchens has been popular
for some time. Whether you are a fledgling Asian cook
or an iron chef, this gift box has all the basic tools for a
delicious Asian meal at home.
Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese 5 Spice, Singapore Seasoning, Indonesian Saté
#82282 $43.95
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 $29.95
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 $59.95
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $43.95
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $46.25
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $44.95
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 $44.95
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $47.50
56
Herb Gift Box
Penzeys spices | back to school
An excellent, moderately priced wedding gift that
the bridal couple will love. Eight top-selling, very
popular spices and seasonings. A great
combination for setting up a kitchen, nice for new
cooks and for those experienced enough to
appreciate great spices.
BOX CONTAINS: Pasta Sprinkle, Creamy Peppercorn,
Cajun Seasoning, Medium Hot Chili Powder, Hungarian
Sweet Paprika, Ground China Cinnamon, Jerk Chicken
Seasoning, English Prime Rib Rub and wedding charms
#86880 $42.95
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most praise.
It is easy to please the most demanding bridal
couple with this gift. A beautiful, sturdy wooden
peppermill, peppercorns, and four versatile
seasoning blends combine to form a gift that will
enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $73.50
Starter Set Gift Box
Great for someone who is just starting out. This gift
includes the most basic, easiest to use spices and
seasonings. Everything from salads to popcorn to
steak can be easily prepared–the perfect gift to
encourage someone to cook tasty, healthy,
inexpensive meals for one or more.
Box CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $41.95
Steak Seasonings Gift Box
America's love affair with steak is alive and well.
These seasonings are blended using robust spices
and coarser grinds to stand up to your favorite
steak.
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, Saté Seasoning
#86680 $49.95
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 $39.95
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 1½ oz. of cinnamon sticks,
½ oz. of whole Grenada nutmegs and ½ oz. of select
Turkish bay leaves, a brochure with recipes on how to
use the cinnamon sticks, nutmeg and bay leaves.
8 jar kit #89881 $4.39
Salt Free Grill & Broil Gift box
#86988 $47.50
Steak Seasonings Gift box
#86680 $49.95
G if t B o x es | 8 JAR
American Kitchen Gift box
#85483 $46.50
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
57
Crates
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great
taste. A gift for the family that's just starting out,
for older folks trying to eat more healthy, or even
for yourself.
#85962 $144.50
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 $139.95
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
G if t cra t es
#87632 $239.95
The Grand Spice 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.
#87137 $189.95
Grill & Broil Gift Crate
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling. Perfect for all cuts of beef, pork, chicken
and seafood, just rub on to taste, starting with 1
tsp. per pound.
#85838 $99.95
The Pepper Gift Crate
Everyone loves pepper, it's the most used spice in
America, so it’s no wonder this crate makes an
excellent wedding present or wonderful gift for
someone special.
#82082 $105.50
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 $132.99
#86172 $125.50
Pasta & Salad Seasonings Gift Crate
Two Hearts Gift Crate
Everyone wants to eat healthy, but no one wants
to feel deprived. With this crate, you can have the
best of both worlds—delicious, flavorful food
that won’t take a toll on your waistline.
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87337 $119.95
#87537 $159.95
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 $125.95
GRILL & BROIL Gift crate
#85838 $99.95
58
Penzeys spices | back to school
For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.
the wedding gift crate
#87029 $125.95
pasta & salad seasonings
gift crate
#87337 $119.95
two hearts gift crate
#87537 $159.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
“Graduation Day! I accomplished this
with the amazing support from my
husband Tom and my children Matt
(left) and Tim (right). “
Pam Fairchild
I
believe that education
encompasses more than stepping into
a classroom,” says Pam Fairchild of
Amherst, Wisconsin.
“Every person is an educator
whether it is teaching someone how
to read, how to function in a diverse
society or how to cook a delicious
meal. Parents, friends, co-workers,
teachers, bus drivers and secretaries
are all educators.
“I became best friends with a girl
who lived down the street from me.
Carol and I would sit in the breezeway
to sip a lemonade and read or color.
Her family taught me how to roller
skate and swim.
“They also taught me about
unconditional love, tolerance and
understanding. Their older son was a
special needs child. I was 10 years old
and had never met anyone like him.
This family taught me to experience
aspects of their family life, heritage
and traditions. To this day I think
of them with fondness and love for
all of the valuable life lessons they
taught me.
“Today it is necessary to have a high
school education and in most cases a
college education. In my opinion the
first 12 years of school give you the
tools necessary to function in society
and let you explore areas that may
interest you for the future.
“I went to a community college
right out of high school and earned
an Associate’s Degree. I transferred to
another college and then started my
family, so I delayed the continuation
of college. In 2003 when my youngest
son Tim was graduating from high
school he encouraged me to go back
to school. I did, one class at a time.
“The challenges of going back to
school were many, but I knew that
continuing my education would
open new opportunities for me. The
support from my family, friends and
fellow students was amazing. I kept
a card in my backpack that I would
take out from time to time to read.
The encouraging words on it kept me
going.
“It was a great accomplishment for
me to earn my degree. Education is
the path to success and although the
path may get rough you can always
learn and take something from it.
“I have worked with the school
district for 19 years. My current
position is like a Sudoku puzzle. I
put together schedules for 1,600
students. At times it’s challenging, but
eventually it all works out.
“I enjoy contributing to schoolrelated committees whether it’s
teaching students about nutrition or
Grilled Teriyaki Chicken
This is a simple recipe from Pam that is sure to please
even the pickiest eater. Serve with rice and a veggie
for a complete meal.
4-6 boneless, skinless chicken breasts
1⁄2 Cup sugar
1 Cup water
3 TB. cornstarch
1 1
⁄4- ⁄3 Cup lemon juice (juice of 2 lemons)
1⁄2 tsp. POWDERED GINGER
1⁄4 Cup soy sauce (we use low sodium)
1
⁄2-1 tsp. LEMON PEPPER
Spray a grill pan or foil pan with non-stick cooking
spray. Add the chicken. In a bowl, combine the
sugar, water, cornstarch, lemon juice, GINGER, soy
sauce and LEMON PEPPER. Mix well. Pour over the
chicken. Heat your grill to medium-high heat. Place
the pan on the grill and cook the chicken for 30-45
minutes. The drippings are great drizzled over rice
and veggies! If you simply can’t wait that long,
place the chicken directly on the grill and cook for
about 3-5 minutes per side.
Prep. time: 5 minutes
Cooking time: 30-45 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 piece (153g);
Calories 210; Calories from fat 25; Total fat 3g; Cholesterol 65mg;
Sodium 350mg; Carbohydrate 20g; Dietary Fiber 0g; Protein 25g.
improving the communication within
our school. I like to help.
“There are so many directions we
can take in this world. I’m looking for
a career that will combine my love of
learning, travel, gardening, helping
people and cooking. Does such a job
exist? Maybe not, but in the meantime
I’m where I believe I am supposed to
be and volunteer anyplace I may be
needed.”
–Lani Haag
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 19
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arizona Dreaming . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 6
Bavarian Style Seasoning . . . 6
Bay Leaves . . . . . . . . . . . . . . 6
Beef Roast Seasoning . . . . . . . 6
Bell Peppers . . . . . . . . . . . . . 6
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 8
Bouquet Garni . . . . . . . . . . 8
Brady Street Cheese Sprinkle . . 8
Bratwurst Sausage . . . . . . . . . 8
Breakfast Sausage . . . . . . . . . 8
C
Cajun Seasoning . . . . . . . . . . 8
Cake Spice . . . . . . . . . . . . . . 8
California Seasoned Pepper . 9
Caraway Seed . . . . . . . . . . . . 9
Cardamom . . . . . . . . . . . . . . 9
Celery Flakes . . . . . . . . . . . . 9
Celery Salt . . . . . . . . . . . . . . 9
Celery Seed . . . . . . . . . . . . . 9
Charnushka . . . . . . . . . . . . . 9
Cheese Seasonings
Brady Street . . . . . . . . . . . 8
Garden Salad . . . . . . . . . . 8
Rocky Mountain . . . . . . . . 8
Salad Elegant . . . . . . . . . . 8
Sicilian Salad . . . . . . . . . . . 8
Chervil . . . . . . . . . . . . . . . . 12
Chesapeake Bay Seasoning . . . 12
Chicago Steak Seasoning . . . . 12
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
Jalapeño Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . . 12
Chinese Five Spice Powder . 12
Chip & Dip Seasoning . . . . . . 12
Chives . . . . . . . . . . . . . . . . 12
Cilantro . . . . . . . . . . . . . . . 12
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 14
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 13
Cocoa Powder . . . . . . . . . . . 18
Coriander . . . . . . . . . . . . . . 13
Corned Beef Spices . . . . . . 13
Cream of Tartar . . . . . . . . . . 13
Crystallized Ginger . . . . . . . . 24
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 21
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 18
Fajita Seasoning . . . . . . . . . . 18
Fennel . . . . . . . . . . . . . . . . 19
Fenugreek . . . . . . . . . . . . . . 19
Fines Herbes . . . . . . . . . . 19
Florida Seasoned Pepper . . 19
Forward! . . . . . . . . . . 18, 30
Four Peppercorn Blend . . . . . 28
4/S . . . . . . . . . . . . . . . . . . 19
4/S Smoky . . . . . . . . . . . . . . 19
4/S Spicy . . . . . . . . . . . . . . 19
Fox Point Seasoning . . . . . . . 22
French Four Spice . . . . . . . 22
Mustard Seed . . . . . . . . . . . 25
Northwoods Seasoning . . . . . 38
Northwoods Fire Seasoning . . 38
Nutmeg . . . . . . . . . . . . . . . 38
Raspberry Enlightenment . . 43
Rocky Mountain Seasoning . . . 8
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 48
Rosemary . . . . . . . . . . . . . . 43
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 22
Galena Street Rub . . . . . . . . . 22
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 8
Garlic . . . . . . . . . . . . . . . . . 22
Garlic Salt . . . . . . . . . . . . . . 22
Ginger . . . . . . . . . . . . . . . . 24
Greek Seasoning . . . . . . . . . 22
Gumbo File Powder . . . . . . . . 22
Old World Seasoning . . . . . . . 38
Onion Powder . . . . . . . . . . . 38
Onions, White and Toasted . . . 38
Orange Extract . . . . . . . . . . . 19
Orange Peel . . . . . . . . . . . . 38
Oregano . . . . . . . . . . . . . . . 38
Ozark Seasoning . . . . . . . . . . 38
Paprika . . . . . . . . . . . . . . . . 39
Paprika, Spanish Smoked . . . . 39
Parisien Bonnes Herbes . . . 39
Parsley . . . . . . . . . . . . . . . . 39
Pasta Sprinkle . . . . . . . . . . 39
Pepper
Black Peppercorns . . . . . . . 26
Penzeys Freshly
Ground Pepper . . . . . . . . . 26
Green Peppercorns . . . . . . 26
Ground Black Pepper . . . . . 28
Ground White Pepper . . . . . 28
Pink Peppercorns . . . . . . . 26
Szechuan Peppercorns . . 28
White Peppercorns . . . . . . 26
Pepper Blends
European Peppercorns . . 28
Four Peppercorn Blend . . 28
Lemon Pepper Seasoning . . 28
Mignonette Pepper . . . . 28
Shallot Pepper Seasoning . . 28
Szechuan Pepper Salt . . . . . 28
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 42
Pizza Seasoning . . . . . . . . . . 42
Poppy Seed . . . . . . . . . . . . . 42
Pork Chop Seasoning . . . . . . 42
Poultry Seasoning . . . . . . . 43
Pumpkin Pie Spice . . . . . . . . 43
Saffron . . . . . . . . . . . . . . . . 47
Sage . . . . . . . . . . . . . . . . . 43
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 44
Country French Vinaigrette . 44
Creamy Peppercorn . . . . . . 44
Greek Seasoning . . . . . . . . 44
Green Goddess . . . . . . . 44
Italian Vinegar and Oil . . . . 44
Salsa Salad Seasoning . . . . 44
Salad Elegant Seasoning . . . . . 8
Salt
Grey Sea Salt . . . . . . . . . . 43
Kosher Style Flake Salt . . . . 43
Pacific Sea Salt . . . . . . . . . 43
Sandwich Sprinkle . . . . . . . . 43
Saté Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 47
Seasoned Salt . . . . . . . . . . . 47
Sesame Seeds . . . . . . . . . . . 47
Shallots . . . . . . . . . . . . . . . 47
Shallot Salt . . . . . . . . . . . . . 47
Shrimp and Crab Boil . . . . . 47
Sicilian Salad Seasoning . . . . . 8
Singapore Seasoning . . . . . 47
Soup Base . . . . . . . . . . . . . . 46
Southwest Seasoning . . . . . . 47
Star Anise . . . . . . . . . . . . . . 48
Sumac . . . . . . . . . . . . . . . . 48
Sunny Paris Seasoning . . . . 48
Sunny Spain Seasoning . . . 48
H, I, J, K, L
Herbes de Provence . . . . . . 22
Horseradish Dip . . . . . . . . . . 23
Horseradish Powder . . . . . . . 23
Hot Chocolate Mix . . . . . . . 18
Italian Herb Mix . . . . . . . . 23
Italian Sausage . . . . . . . . . . . 23
Jars (storage) . . . . . . . . . . . . 25
Jerk Chicken/Fish . . . . . . . 23
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
Kraków Nights . . . . . . . . . . . 24
Lamb Seasoning . . . . . . . . 24
Lemon Extract . . . . . . . . . . . 19
Lemon Grass . . . . . . . . . . . . 24
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 25
Mustard Powder . . . . . . . . . . 25
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
Baking Mini . . . . . . . . . . . . . 54
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
Grill & Broil Mini . . . . . . . . . . 54
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Mini Gift Box . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
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 . . . . . . . . . . 48
Tandoori Seasoning . . . . . . 20
Tarragon . . . . . . . . . . . . . . . 48
Thyme, French . . . . . . . . . . . 48
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 48
Tsardust Memories . . . . . . . . 48
Turkish Seasoning . . . . . . . . . 48
Turmeric . . . . . . . . . . . . . . . 48
Tuscan Sunset . . . . . . . . . 49
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . . . 50
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 49
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 49
Zatar (Zahtar) . . . . . . . . . . . . 49
1-800-741-7787 | www.penzeys.com
61
Kindness builds better futures. Kindness unlocks often unseen worlds
of potential.
Rand Schmidt (see page 50) helped develop a school to work program
for students who need extra support at Milwaukee Public Schools where
he has been a teacher for over thirty years. Rand decided he wanted to be
involved in vocational rehabilitation after meeting the people who took
care of and helped with his own father after he had become debilitated
during Rand’s childhood. The program helps a couple hundred students a
year along the path to finding real jobs. Rand also bakes for the birthdays
of the kids in the program.
Kindness works.
Teachers are heroes.
62
Penzeys spices | back to school
Grandma Schmidt’s Apple Kuchen
A truly old-fashioned, homey dessert from Rand
Schmidt (story on page 50). One sniff and you’ll swear
you’re in your grandma’s kitchen.
Kuchen:
11⁄4 1⁄4 1⁄2 1
1⁄2 2
2
1⁄4
4
Streusel:
3⁄4 2
1⁄4-1⁄2
2
Cups all-purpose flour
Cup sugar
tsp. salt
tsp. baking powder
Cup cold butter, cut into small pieces
egg yolks
tsp. milk
tsp. PURE VANILLA EXTRACT
apples, peeled, cored and sliced*
Cup sugar (we substituted 2 of the TB. of
sugar with VANILLA SUGAR)
TB. flour
tsp. PENZEYS CINNAMON
TB. butter, cut into small pieces
See spice Index on page 61
Preheat oven to 325°. In a mixing bowl, combine
the flour, sugar, salt, baking powder and butter.
Blend with a pastry blender or your hands. In a
small bowl, beat the egg yolks. Add the VANILLA
and milk. Add the egg mixture to the crumbled
dry ingredients, stir gently with a spoon until just
blended. Press the dough on the bottom and up
the sides of an 8x12x2 greased glass baking dish.
This is an old-fashioned pan size, a bit smaller
than our modern 9x13, but is still available. A
9x13 can be used but the crust will be thinner,
and a larger sized apple should be used so three
rows of apple slices still fills the top. In the photo,
which is an 8x12, regular-sized McIntosh worked
well. Arrange the apple slices in 3 lengthwise rows
on top of the crust. In a separate bowl, combine
the streusel ingredients and blend with a pastry
blender or your hands until the mixture resembles
peas. Sprinkle over the apple slices. Bake at 325° for
45-50 minutes (35-40 minutes if using a 9x13 pan),
until the crust is golden brown and the apples look
nicely glazed.
*If you prefer soft-cooked apples, use McIntosh. For
a firmer apple, use Granny Smith or your favorite
pie apple. We used Macs, and they kept their shape
beautifully while melting in your mouth.
Prep. time: 25 minutes
Baking time: 35-50 minutes, depending on pan size
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 slice (109g);
Calories 250; Calories from fat 100; Total fat 11g; Cholesterol
70mg; Sodium 200mg; Carbohydrate 36g; Dietary Fiber 2g;
Protein 2g.
1-800-741-7787 | www.penzeys.com
63
12001 W. Capitol Drive
Wauwatosa, WI 53222
Order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337
Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday, 11am-4pm Sunday
Fax Your Order: 1-414-760-7317
Order Online: www.penzeys.com
PRESORTED
STANDARD
U.S. POSTAGE
PAID
PENZEYS, LTD.
Customer Number
Catalog Number
We’ve Learned
Salt free grill & broil gift box
#86988 $47.50
Kindness + Cooking = Love
the grand spice gift crate
#87137 $189.95
Original mini gift box
#82419 $11.95

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