LO V E T O C O O K – C O O K T O LO V E
SPRING 2010
See page 63 for Mexican Cheesy
Chicken Dip Г la Buffalo
from Bridget Zimmerman
Celebrate Spring with Delicious
Strawberry Cinnamon Shortcake
Holiday Ham Dinner • Lemon Berry Muffins • Parmesan Chicken • Banana Blueberry Cake
ENLIGHTEN
YOUR FOOD
Find the recipe for
our delicious Holiday
Ham using Raspberry
Enlightenment on
page 43
To find these tasty recipes
using Raspberry Enlightenment
go to www.penzeys.com
Don’t think of Raspberry
Enlightenment as a way to
make things taste like
raspberry; think of it as a way
to add tartness, sweetness
and that dash of flavor that
today’s quick cooked meals
want. Raspberry
Enlightenment adds a
wonderful background flavor
that makes everything taste
better, especially vegetables,
pasta, salads, and quicklycooked meals. Give it a try. It’s
designed to help you explore
your own creativity.
1 cup jar (9.8oz.) #97185 $6.59
O
ur four decades of selling
spices have taught us that cooking is not a one
size fits all world: far from it. We’ve learned the
true beauty of cooking lies in the incredible
diversity of the people who cook, and in the
incredible variety of the food they cook. Those
years have also taught us for all of our differences,
for the tremendous variety of what we cook,
people who cook have something in common.
They care enough to make the lives of those
around them better. The research shows that
people who share dinner together at the kitchen
table go on to share a brighter future. A brighter
future made possible by people with the spirit to
build it one meal at a time. It is this spirit we
celebrate, this spirit we hope to spread, this spirit
that makes all who cook ONE. Through our pages
we hope to share the greater family of human
kindness that we’ve found all cooks belong to.
Come along and join us.
Be ONE.
Please take a look at this catalog.
We have come out with a lot of great catalogs
over the years and I have been proud of all of them,
but through a lot of work by a lot of great people our
catalogs really are so much better than they have ever
been. Much of the improvement comes with the help
of our customers who have so graciously allowed us to
not just feature their recipes, but a slice of their life as
well. If you have not spent much time with our catalog
before, or if it has been awhile since you’ve paged all
the way through, please give this one a little closer
look.
These are what people who really cook are like.
Night after night they are in their kitchens because
of their honest desire to make something nice for the
people they share their lives with. They cook with real
food from real stores, the kind that you can probably
find in your refrigerator and pantry right now. And on
top of it all, their food tastes really good. The faces and
ages and places may all be somewhat different from
your own, but when you look at what is in their hearts
I hope you find something of your own reflection in
their pictures and stories. My thanks go out to everybody who has helped bring these pages to life.
And if you have not been in one of our stores lately,
please give them another look as well. Just as we have
worked to bring the spirit of cooking into our catalog,
we have done the same for the stores. I understand
that everyone is a little more cautious about going
out to shop these days, but I really do think our stores
are a great time. Spices really are these wonderful
gifts from nature and you just can’t beat the chance
to explore them in-person and let your nose help find
the seasonings that will make you and the people
you cook for happy. We also have great people there
to help you find the things that make sense for you.
Plus with our average store sale running under $20 we
don’t break the bank.
Whether you shop in-person or through the mail
the real value of Penzeys happens in your kitchen. Because online or in store, either way you will be assured
of great flavor for months of meals to come. Tasty food
around the table with those you care about. That is
where we want to be.
Enjoy –
P.S. Our Buffalo store at 783 Elmwood Avenue
should be open by the time you read this, but please
call or visit us online to make sure before you make
the drive over.
S P R I N G 2010
40
BarbaraRose Farber’s Chicken Chimichangas
7
Ham Logs and Cherry Sauce
Steak and Bean Chili
8
WHO DO YOU COOK FOR?
9
HOLIDAY HAM DINNER
42-43
Glazed Ham with Raspberry Enlightenment
French Potato Salad and Baby Peas
CHILI PEPPERS & POWDERS
10-12
SENSATIONAL CINNAMON
14-17
Cynthia Field’s Strawberry Shortcake (cover)
Chipotle Brownies from Bernadette
Ghaemmaghami
Cinnamon-Topped Oatmeal Muffins
Anna-Cajsa Gipson’s Starter Chicken Curry
21
EXCEPTIONAL EXTRACTS
22
Parmesan Chicken from the Winkelman Guys
45
Kathleen Bernauer’s Ham and Bean
Vegetable Soup
47
Banana Blueberry Cake from Sally K. Field
49
VERY VANILLA
Donna Smith’s Lemon Berry Muffins
Kyle’s French Toast
Oatmeal Pie from Billie Dickinson
50-53
PEPPERS & PEPPERCORNS
26-31
Chicken Salad with Apples and Raisins
Kay Murchie’s Lamb Meatballs and
Stuffed Mushrooms
Sesame Deviled Eggs from Terry Hudon
GIFT BOXES & CRATES
54
Buffalo Chicken Dip from Bridget Zimmerman
60
SPICE INDEX
61
LETTERS FROM READERS
32
62
FIND THE PENZEYS STORE NEAREST YOU
34
ONE FOR THE ROAD
Mexican Cheesy Chicken Dip Г la Buffalo
SALAD SEASONINGS
36-38
Ley Clifton’s Caesar-style Salad Dressing
Crab Salad from Pam Pingree
For complete nutritional information on all recipes in
this catalog, plus even more stories and recipes, visit
www.penzeys.com
Page 45
Page 27
Page 47
Page 51
Page 31
Adobo Seasoning
How much should I buy?
A good rule of thumb is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
A traditional and popular Mexican spice mix. Not
hot, but spicy and rich in flavor, and salt-free. Use
В№/4 -1 tsp. per pound and rub on chicken, fish and
pork. Great for easy guacamole, just mix 1 tsp.
Adobo Seasoning in 1 TB. water, add to 2 mashed
avocados with a squeeze of lemon or lime juice, a
shake of salt and a pinch of hot pepper. Handmixed from: garlic, onion, black pepper, Mexican
oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.59
1вЃ„2 cup glass jar (net 2.5 oz.) #10153 $5.99
4 oz. bag #10140 $ 5.99
8 oz. bag #10182 $ 10.85
1 lb. bag #10111 $ 20.60
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.79
1⁄ 2 cup glass jar (net 1.9 oz.) #50155 $ 4.55
4 oz. bag #50142 $ 5.09
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.45
1⁄ 2 cup glass jar (net 2.8 oz.) #50555 $ 3.85
4 oz. bag #50542 $ 2.65
Apple Pie Spice
Allspice
Use 1-2 tsp. for an 8-inch apple pie. Great for muffins,
use В№/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, В№/4 tsp. per cup. Handmixed from: China and Korintje cinnamon, nutmeg, mace
and cloves.
Whole Honduran Allspice
1вЃ„4 cup jar (net 1.0 oz.) #10232 $ 3.49
1вЃ„ 2 cup glass jar (net 2.2 oz.) #10258 $ 5.79
4 oz. bag #10245 $ 6.25
8 oz. bag #10287 $ 11.45
1 lb. bag #10216 $ 21.80
Ground Honduran Allspice
Arrowroot Starch
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
1⁄4 cup jar (net .6 oz.) #50234 $ 2.35
1⁄ 2 cup glass jar (net 1.5 oz.) #50250 $ 3.65
4 oz. bag #50247 $ 3.85
8 oz. bag #50289 $ 6.65
1 lb. bag #50218 $ 12.30
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.69
1⁄ 2 cup glass jar (net 2.0 oz.) #40257 $ 4.35
4 oz. bag #40244 $ 4.45
8 oz. bag #40286 $ 7.89
1 lb. bag #40215 $ 14.80
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #50339 $ 2.35
1⁄ 2 cup glass jar (net 2.2 oz.) #50355 $ 3.65
4 oz. bag #50342 $ 3.85
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as flour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.45
1вЃ„ 2 cup glass jar (net 2.5 oz.) #40552 $3.85
4 oz. bag #40549 $ 2.95
8 oz. bag #40581 $ 4.85
1 lb. bag #40510 $ 8.70
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.55
1⁄ 2 cup glass jar (net 2.2 oz.) #40457 $ 4.09
4 oz. bag #40444 $ 3.55
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.69
1⁄ 2 cup glass jar (net 2.2 oz.) #40352 $ 4.39
4 oz. bag #40349 $ 4.15
1-800-741-7787 | www.penzeys.com
5
Lemon Pepper
Fish with Pasta
Cheese Seasonings
Salad Elegant
A blend made to be sprinkled on salads. Also great on
baked fish and chicken, omelets and vegetables.
Shake on pasta with olive oil. Hand-mixed from:
Parmesan cheese [part-skim milk, cheese culture, salt,
enzymes, cellulose powder, potassium sorbate], paprika,
poppy, sesame, salt, bell pepper, celery, garlic, green
pepper.
Brady Street Cheese Sprinkle
Named after the well-known Italian street in
Milwaukee. Romano cheese with garlic & Italian
herbs. Shake on garlic bread, salads and popcorn. Use
1 TB. per cup sour cream for vegetable/chip dip,
baked potatoes and salad dressing. Hand-mixed from:
Romano cheese [made from sheep's and cow's milk,
cheese cultures, salt, enzymes, disodium phosphate],
salt, garlic, green peppercorn, basil and parsley.
1вЃ„ 4 cup jar (net 1.1 oz.) #20730 $ 4.59
1вЃ„ 2 cup glass jar (net 2.8 oz.) #20756 $ 7.99
4 oz. bag #20743 $ 8.45
8 oz. bag #20785 $ 15.69
1 lb. bag #20714 $ 30.30
Garden Salad Seasoning
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1вЃ„ 4 cup jar (net 1.4 oz.) #27034 $ 3.99
1вЃ„ 2 cup glass jar (net 3.2 oz.) #27050 $ 6.89
4 oz. bag #27047 $ 5.99
8 oz. bag #27089 $ 10.85
1 lb. bag #27018 $ 20.60
Go to www.penzey
s.com for this recipe
1вЃ„ 4 cup jar (net 1.2 oz.) #27234 $ 3.59
1вЃ„ 2 cup glass jar (net 2.5 oz.) #27250 $ 5.99
4 oz. bag #27247 $ 5.99
8 oz. bag #27289 $ 10.85
1 lb. bag #27218 $ 20.60
and more!
Rocky Mountain Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell
peppers, Parmesan cheese [part-skim milk, cheese
culture, salt, enzymes, cellulose powder, potassium
sorbate], salt, sesame, poppy, shallots, arrowroot,
white pepper.
1вЃ„ 4 cup jar (net 1.0 oz.) #27139 $ 3.49
1вЃ„ 2 cup glass jar (net 2.2 oz.) #27155 $ 5.95
4 oz. bag #27142 $ 6.69
8 oz. bag #27184 $ 12.15
1 lb. bag #27113 $ 23.20
Basil
Basil is the perfect herb for pasta, tomato sauce, and chicken. The flavor of sweet basil is
almost addictive and there is little that a bit of basil can’t improve. Known as a tomato’s
best friend, add basil to salads, soups, fish, and vegetables. Basil is a wonderful addition to
meat and poultry as well. Add basil toward the end of cooking for the strongest flavor.
California basil is a little stronger than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and American cooking. French basil has a
bit of anise flavor many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.55
1⁄ 2 cup glass jar (net .4 oz.) #30159 $ 3.25
1 oz. bag #30162 $ 2.79
4 oz. bag #30146 $ 6.49
8 oz. bag #30188 $ 11.95
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.59
1⁄ 2 cup glass jar (net .7 oz.) #30254 $ 3.35
1 oz. bag #30267 $ 2.45
4 oz. bag #30241 $ 5.59
8 oz. bag #30283 $ 10.19
6
Penzeys spices | SPRING
Sicilian Salad Seasoning
A warm Italian mix of Romano, red bell pepper,
toasted onion and sweet basil, perfect for pasta.
Good on vegetables or garlic bread. Hand-mixed
from: Romano cheese [made from sheep's and cow's
milk, cheese cultures, salt, enzymes, disodium
phosphate], salt, toasted onion, red bell pepper,
tomato, paprika, white onion, pepper, basil, thyme,
rosemary and cayenne pepper.
1вЃ„ 4 cup jar (net 1.4 oz.) #27339 $ 4.09
1вЃ„ 2 cup glass jar (net 2.9 oz.) #27355 $ 6.99
4 oz. bag #27342 $ 6.69
8 oz. bag #27384 $ 12.15
1 lb. bag #27313 $ 23.20
Baking Spice
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, В№/4 tsp.
in 2 cups. Add 1 tsp. to box mixes for cake or brownies. Try
it in muffins, coffee cakes, pies, and banana bread. Add up
the spices your recipe calls for and use the same amount
of Baking Spice instead. Hand-mixed from: Ceylon & China
cinnamon, anise, allspice, mace, cardamom.
1⁄4 cup jar (net .7 oz.) #11734 $ 3.39
1⁄ 2 cup glass jar (net 1.7 oz.) #11750 $ 5.69
4 oz. bag #11747 $ 7.69
8 oz. bag #11789 $ 14.25
1 lb. bag #11718 $ 27.40
Bangkok Blend
For flavorful Thai-style cooking. Nice for seasoned noodles.
Hand-mixed from: sweet peppers, garlic, ginger, black pepper,
galangal, hot peppers, lemon grass, basil, cilantro.
1⁄4 cup jar (net 1.0 oz.) #10337 $ 3.69
1⁄ 2 cup glass jar (net 2.4 oz.) #10353 $ 6.25
4 oz. bag #10340 $ 6.69
8 oz. bag #10382 $ 12.15
1 lb. bag #10311 $ 23.20
BarbaraRose is right at home in her new
kitchen, where she puts her own twist on
recipes. Below right, husband Jerry cozies
up with Jackie and Paco.
BarbaraRose Farber
B
arbaraRose Farber lives in Las
Cruces, New Mexico, so it’s natural
that one of her favorite recipes is a
popular Southwest dish.
“Chimichangas are usually deepfried and taste wonderful,” she
writes. “I wanted to make these more
heart healthy, so I came up with a
way to lower the fat content without
changing the taste—by baking them.
“Now that we live in New Mexico,
I have incorporated even more spices
into the foods I prepare,” adds
BarbaraRose. “Penzeys makes them
sparkle!”
She is quick to admit, however,
that her cooking has not always
“sparkled.”
“Soon after my husband Jerry and
I married we moved from New York
to California. I taught myself to cook
by trial and error. And believe me,
there were many errors, which
turned into breakfast for dinner on
many a night.
“New Mexico is known for its chile
peppers,” she adds. “I enjoy roasting
my own and adding them to our
meals. I have been a Penzeys
customer for ten years and I can’t
think of a meal I make that does not
use at least one Penzeys spice. I love
the way ingredients come together,
filling the house with wonderful
smells.”
For a delicious chili recipe from
BarbaraRose, turn the page.
See
See spice
SPICE Index
INDEX on
on page
page 61
61
Baked Chicken Chimichangas
BarbaraRose writes, “This recipe is easy to make
using leftover chicken. You can substitute cooked
ground beef or chopped steak. Drain ground beef
very well.”
21вЃ„2
2
вЃ„2
1
2
2
1
16
вЃ„4
11вЃ„2
1
6
1
2-4
Cups chicken, cooked, shredded
TB. vegetable oil
Cup chopped onion (1 small)
garlic cloves, minced (or 1вЃ„2 tsp. MINCED
GARLIC rehydrated in 1 TB. water)
mild green chilies, roasted, peeled,
seeded and chopped (or 1 4-oz. can
chopped mild green chilies)
tsp. MEDIUM HOT CHILI POWDER
oz. salsa
Cup chopped fresh cilantro leaves
tsp. GROUND CUMIN
salt, to taste
10-inch flour tortillas or 12 6-inch tortillas
Cup canned refried beans (fat free tastes
great!)
TB. vegetable oil for basting
sour cream, optional
guacamole, optional
tomatoes, optional
baking pan with 2 TB oil. Working with one tortilla
at a time, spoon a heaping tablespoon of beans
down the center of each tortilla. Top with a scant
1
вЃ„2 cup of the chicken mixture (less if using smaller
tortillas). Fold up the bottom, top and sides of
the tortilla; roll up as though you were making
a burrito and secure with wooden toothpicks if
necessary. Place the chimichangas in the baking
pan, seam side down. Brush all sides with oil.
Bake at 425В° for 20 to 25 minutes or until golden
brown and crisp, turning at least once. Serve with
sour cream, guacamole and tomatoes if desired.
Prep. time: 30 minutes
Cooking time: 20-25 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 1chimichanga
(287g); Calories 460; Calories from fat 160; Total fat 18g;
Cholesterol 50mg; Sodium 740mg; Carbohydrate 48g; Dietary
Fiber 6g.
Preheat the oven to 425В°. In a large saucepan,
heat the oil over medium heat. Add the onion
and garlic and cook until tender. Stir in the green
chilies, MEDIUM HOT CHILI POWDER, salsa,
cilantro, CUMIN and salt. Stir in the shredded
chicken. Let cool. Grease a rimmed 15x10x1
1-800-741-7787 | www.penzeys.com
WWW.PENZEYS.COM 7
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush
on ribs toward the end of cooking, or bake chicken
breasts or pork chops in the oven and brush with sauce
for the final ten minutes of cooking. This blend is perfect
for any grilled food, from quickly grilled steaks, to slower
cooked whole chicken. Great for fish and skewers with
meat and vegetables. Hand-mixed from: flake salt,
paprika, allspice, cayenne pepper, nutmeg, black pepper,
thyme, ginger, white pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #23957 $ 5.99
4 oz. bag #23944 $ 5.99
8 oz. bag #23986 $ 10.85
1 lb. bag #23915 $ 20.60
BBQ 3000
Steak and Bean Chili
BarbaraRose Farber recommends serving this
quick, hearty chili with corn bread and a salad for
a complete, and completely satisfying, meal.
1
2
1
1
1
1
1
2
3
2
TB. vegetable oil
lbs. beef sirloin, cut into 1-inch cubes
large onion, coarsely chopped
medium green bell pepper, chopped
15.5 oz. can pinto beans, drained
and rinsed
15.5 oz. can kidney beans, drained
and rinsed
15.5 oz. can black beans, drained
and rinsed
TB. REGULAR CHILI POWDER
TB. GROUND CUMIN
28 oz. cans diced tomatoes, not drained
In a large Dutch oven or stockpot, heat the oil
over medium-high heat. Add half of the beef
and cook, stirring occasionally, until nicely
browned. Place the browned beef in a bowl
and repeat with the rest of the beef. Add the
onion and bell pepper to the pot and cook
for 2-3 minutes, stirring occasionally, until the
veggies are crisp-tender. Stir in the beans, CHILI
POWDER, CUMIN and diced tomatoes. Cover
and cook over medium heat for 10 minutes.
Add the beef and cook, uncovered, until the
beef is tender and heated through, about 5-8
minutes. Serve in large bowls with the toppings
of your choice.
Prep. time: 10 minutes
Cooking time: 25 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 cup (294g);
Calories 200; Calories from fat 40; Total fat 4.5g; Cholesterol
25mg; Sodium 460mg; Carbohydrate 21g; Dietary Fiber 7g.
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.
1вЃ„4 cup jar (net 1.2 oz.) # 20235 $3.29
1вЃ„2 cup glass jar (net 2.5 oz.) # 20251 $5.95
4 oz. bag #20248 $ 5.95
8 oz. bag #20280 $10.55
1 lb. bag #20219 $ 19.90
Bavarian Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 2.85
1⁄ 2 cup glass jar (net 1.5 oz.) #10458 $ 4.59
4 oz. bag #10445 $ 5.59
8 oz. bag #10487 $10.09
1 lb. bag #10416 $ 19.90
Bay Leaves
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can't hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of saltfree dishes with their rich flavor. Note: bay leaves are very
light (8 ounces by weight equals one gallon by volume).
Whole Turkish Bay Leaves
8
Penzeys spices | SPRING
1вЃ„2 oz. bag #30391 $ 1.99
1 oz. bag #30362 $ 2.99
4 oz. bag #30346 $ 6.99
8 oz. bag #30388 $ 12.95
1 lb. bag #30317 $ 24.90
Beef Roast Seasoning
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison. Handmixed from: sweet paprika, salt, onion, celery, arrowroot,
sugar, garlic, Tellicherry black pepper, parsley, dill seed,
caraway, tumeric, dill weed, bay leaf, thyme, savory, basil,
marjoram and rosemary.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.25
1⁄ 2 cup glass jar (net 2.6 oz.) #20556 $ 5.39
4 oz. bag #20543 $ 4.89
8 oz. bag #20585 $ 8.69
1 lb. bag #20514 $ 16.30
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 Вј
cup: Place 2 TB. bell peppers in a cup, add water to the 2
oz. (Вј cup) mark. Soak 15 minutes.
Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .3 oz.) #32137 $ 2.29
1вЃ„ 2 cup glass jar (net .6 oz.) #32153 $ 3.55
4 oz. bag #32140 $ 7.65
8 oz. bag #32182 $ 14.25
1 lb. bag #32111 $ 27.50
Red Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.49
1⁄ 2 cup glass jar (net .9 oz.) #32258 $ 3.99
4 oz. bag #32245 $ 7.35
8 oz. bag #32287 $ 13.69
1 lb. bag #32216 $ 26.40
Red & Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.45
1⁄ 2 cup glass jar (net .8 oz.) #32353 $ 3.89
4 oz. bag #32340 $ 7.65
8 oz. bag #32382 $ 14.25
1 lb. bag #32311 $ 27.50
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite
blend for turkey, duck, goose, and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast, and thick-cut pork or veal chops. Hand-mixed
from: coarse flake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.29
1⁄ 2 cup glass jar (net 2.7 oz.) #20651 $ 5.49
4 oz. bag #20648 $ 4.89
8 oz. bag #20680 $ 8.69
1 lb. bag #20619 $ 16.30
u
o
c
y
ook for?
o
d
o
h
W
“I’m sending a photo of my family baking pizza back
in Portugal when we were there for summer vacation (I’m
originally from there).When we were growing up, my mom
used to bake pizza almost every Friday night and we loved
it. Here, Mom is teaching the grandchildren how to make it
from scratch. They had such fun.
“In the other photo, my sister, my
daughters Mariana and Beatriz, my
nephew Joao Diogo, my dad Joao
and my mom Celia are sitting down
to a delicious meal. I love cooking
with your spices!”—Maria Calais
Pedro, Pittsburgh, Pennsylvania
“This is a photo of some of our Wednesday Girls—a group of
six friends who have known each other for 20 to 40 years. Three
years ago, when we had not all been together for a few years,
we realized that life is short so we decided to get together on
the first Wednesday of each month.
“In the beginning we met at a restaurant. For the past year
and a half, we have been meeting at my house. I love to cook…
and we all love to eat!”—Marcia Lang, Two Harbors, Minnesota
“My grandsons Alex and Sam get off the
school bus at my home each afternoon.
Naturally, two growing boys are hungry. I
enjoy making them cookies and other treats
using Penzeys products. It is a joy to hear the
boys enter the house yelling, �I smell cookies
or brownies!’”—Mary Bettie Form,
Colonial Heights, Virginia
“Years ago, my brother gave my husband a Penzeys Gift Certificate (knowing I had no
skill or experience in cooking). I used it and was hooked. Now, three daughters (and one
more on the way) later, I have learned to cook and bake with your help, and I am teaching
my girls to love being in the kitchen as much as I do.
“The oldest, Sarah, loves to crack eggs and do the bulk of the stirring. My second,
Kate, smells and tastes everything—your vanilla extract, cocoa powder, etc. Little Molly
loves to make a mess with anything we bake, and they all get excited when I get out the
chocolate chips…or the sugar…or the cinnamon. We love it all! Thank you.”—Karen Smith,
Allentown, Pennsylvania
Who do you cook for?
Send us some photos of your favorite
gatherings with family and friends, or
whoever you love to cook for. Please
tell us a little about the people who are
pictured and be sure to mention where
you are from and include a daytime
phone number. We might end up using
your photo in an upcoming catalog,
on our pages celebrating people who
Love to Cook—and Cook to Love.
Send your photos to:
Editor, Penzeys Spices
19300 W. Janacek Court
Brookfield WI 53045
Or email: [email protected]
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs too. Try mixing Aleppo
Pepper with our Greek Seasoning for flavorful roast
chicken, tasty pork chops, and robust salads. Aleppo
Pepper is also known as halaby pepper. Processed with
salt and sunflower oil.
10,000 heat units
1вЃ„4 cup jar (net .8 oz.) #41733 $2.89
1⁄ 2 cup glass jar (net 1.9 oz.) #41759 $ 4.75
4 oz. bag #41746 $ 5.45
8 oz. bag #41788 $ 9.85
1 lb. bag #41717 $ 18.70
Ancho Chili Peppers
Chili peppers are capsicums, in the
same family as bell peppers and paprika
pods. They range in flavor from rich and
sweet, to fiery hot. A combination of
both sweet (ancho) and hot (dundicut,
chipotle, and jalapeГ±o) chili peppers
are used in Mexican cooking for fullflavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
Large, juicy, dark purple New Mexican pods. Ancho
chili peppers are the most commonly used pepper in
Mexico and are the backbone of dishes such as the
traditional red chili and tamales. Chop into В№/4" chunks
and add to chili, mole sauce, stews, beans and rice, or
cover in water for a few hours to rehydrate, slice open,
stuff and cook. To make a flavorful ancho chili oil:
Chop 3 peppers into 1" chunks and simmer in 3 cups
good corn oil, 20 minutes. Let cool, strain (use pepper
pieces in another recipe) and store in an airtight
container.
3,000 heat units
1 oz. bulk bag #52067 $ 2.09
4 oz. bag #52041 $ 4.79
8 oz. bag #52083 $ 8.55
1 lb. bag #52012 $ 16.10
Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for
Mexican cooking. They are not hot, just richly flavorful
with a beautiful purple color. From New Mexico.To
make your own chili powder: Start with 3 TB. ground
Ancho, add 1 tsp. cumin and Mexican oregano, along
with garlic, onion and hot peppers to taste. Use 1-2 TB.
per quart of chili.
3,000 heat units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 2.59
1⁄ 2 cup glass jar (net 2.4 oz.) #42051 $ 4.19
4 oz. bag #42048 $ 3.55
8 oz. bag #42080 $ 6.09
1 lb. bag #42019 $ 11.20
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
35,000 heat units
1 oz. bulk bag #51660 $ 2.59
4 oz. bag #51644 $ 6.05
8 oz. bag #51686 $ 11.05
1 lb. bag #51615 $ 21.10
Cascabel Peppers
Rich, deep flavor. The shell has medium-low heat, use
the whole thing and it’s pretty darn hot. Adds great
flavor to Mexican dishes, from chili to mole to tacos
and beans. Remove the stem and shake out the seeds
for most uses, then toss in while cooking and remove
before serving. When adding to quicker cooking
dishes, shred the skin between your fingers and toss
in in small pieces.
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Cayenne Red Pepper Powder
Cayenne pepper has the power to make any dish fiery
hot, but it also has a subtle flavor-enhancing quality. A
dash of cayenne pepper boosts the flavor of low-salt or
low-fat dishes and can be used in place of whole chili
peppers in barbecue sauce and chili. For a zesty
change, use cayenne to replace paprika on deviled
eggs or potato salad. From California. Keep in a cool,
dry place, out of the light.
40,000 heat units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 2.65
1⁄ 2 cup glass jar (net 2.1 oz.) #41854 $ 4.29
4 oz. bag #41841 $ 4.15
8 oz. bag #41883 $ 7.29
1 lb. bag #41812 $ 13.60
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
140,000 heat units
1⁄4 cup jar (net .5 oz.) #51736 $ 4.09
1⁄ 2 cup glass jar (net 1.1 oz.) #51752 $ 7.19
4 oz. bag #51749 $ 17.85
8 oz. bag #51781 $ 34.69
1 lb. bag #51710 $ 68.40
Chipotle Peppers
Chipotle peppers are rich, smoky and fairly hot. Add
whole or chopped to chili, beans, sauce. Ground
Chipotle Pepper is an attractive, coarse red powder,
a tasty all-purpose tabletop shaker.
15,000 heat units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.)­ #41438 $ 4.19
1⁄ 2 cup glass jar (net 2.4 oz.) #41454 $ 7.35
4 oz. bag #41441 $ 8.79
8 oz. bag #41483 $ 16.55
1 lb. bag #41412 $ 32.10
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.89
1 oz. bulk bag #51460 $ 4.75
4 oz. bag #51444 $ 11.35
8 oz. bag #51486 $ 21.65
1 lb. bag #51415 $ 42.30
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .7 oz.) #41933 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #41959 $ 3.99
4 oz. bag #41946 $ 4.45
8 oz. bag #41988 $ 7.89
1 lb. bag #41917 $ 14.80
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, flat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 1.99
4 oz. bag #51349 $ 4.45
8 oz. bag #51381 $ 7.89
1 lb. bag #51310 $ 14.80
Tien Tsin Chili Peppers
40,000 heat units
1/8" Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 2.39
1⁄ 2 cup glass jar (net 1.4 oz.) #42156 $ 3.79
4 oz. bag #42143 $ 4.45
8 oz. bag #42185 $ 7.89
1 lb. bag #42114 $ 14.80
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 1.99
4 oz. bag #51949 $ 4.45
8 oz. bag #51981 $ 7.89
1 lb. bag #51910 $ 14.80
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add ВЅ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use В№/3
cup soy, 1 TB. chili oil, and a dash of ginger and garlic.
Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.
Guajillo: 6,000
60,000 heat units
1 oz. bulk bag #51860 $ 1.99
4 oz. bag #51844 $ 4.45
8 oz. bag #51886 $ 7.89
1 lb. bag #51815 $ 14.80
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
Chipotle (ground): 15,000
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Chipotle: 15,000
Cascabel: 11,000
Sanaam: 40,000
JalapeГ±o Peppers
JalapeГ±o peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian JalapeГ±o Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 2.35
1⁄ 2 cup glass jar (net .7 oz.) #41559 $ 3.69
4 oz. bag #41546 $ 7.65
8 oz. bag #41588 $ 14.25
1 lb. bag #41517 $ 27.50
Arbol: 35,000
JalapeГ±o: 25,000
Crushed Red (Medium Hot): 20,000
Cayenne: 40,000
Pepper Heat Ratings
(in Scoville Units)
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 140,000
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
Black and Red Spice
A blend of fresh ground Tellicherry black pepper and
hot cayenne red pepper. Great whenever you want the
robust flavor of Tellicherry black pepper but need extra
heat. Perfect for the grilling season, since the heat of
the grill mellows the red pepper heat a bit, for flavorful
spicy chops, chicken, fish, shrimp kabobs and steaks.
Try a sprinkle on scrambled eggs, creamy pasta or
potato salad for a spicy change of pace. Hand-mixed
from: Tellicherry Black Pepper, Cayenne Red Pepper.
Chili Powder
There is a difference between chili pepper
and chili powder. Chili pepper consists
solely of chili pods which have been dried,
then powdered. Chili powder is a blend,
of which ground chili pepper is used as a
base (usually 80% of total volume), with
the addition of spices such as cumin and
Mexican oregano. For chili, start with 1
TB. (some people will use as much as 3
TB.) per quart.
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is
the traditional backbone of many Mexican dishes,
from burritos to tamales. Great for family-style
chili, use 1-3 TB. per quart. Serve with a shaker jar
of crushed hot peppers on the side for those who
like heat. Hand-mixed from: Ancho chili pepper,
cumin, garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #11150 $ 5.29
4 oz. bag #11147 $ 4.89
8 oz. bag #11189 $ 8.69
1 lb. bag #11118 $ 16.30
Medium Hot Chili Powder
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich
flavor–a pleasing bite that's not too hot. Add 1-2 TB.
Medium Chili Powder to each quart of chili for great
flavor. Add the spices while browning the meat for
even richer flavor. Chili Powder is also nice as a saltfree seasoning. Make a paste by mixing 1 TB. Chili
Powder with 1 TB. water and 1 TB. lime or lemon
juice, rub on chicken, fish, or pork chops before
grilling or sautГ©ing. Hand-mixed from: Ancho chili
pepper, cayenne red pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11255 $ 5.25
4 oz. bag #11242 $ 4.89
8 oz. bag #11284 $ 8.69
1 lb. bag #11213 $ 16.30
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used,
the chili will be hot but will lack the depth of flavor
the ancho peppers provide. This is the best
powder for those who like their chili hot and
flavorful. Hand-mixed from: Ancho chili pepper, red
pepper, cumin, crushed red pepper, garlic and
Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11350 $ 5.25
4 oz. bag #11347 $ 4.89
8 oz. bag #11389 $ 8.69
1 lb. bag #11318 $ 16.30
For a delic
ious chili
recipe, go
to www.p
enzeys.co
Chili Con Carne Seasoning
Spicy flavor, but no heat. A great way to give chili
flavor to other dishes. Just sprinkle on chicken, fish
or chops, 1-2 tsp. per pound, add salt to taste.
Good on grilled vegetables. Hand-mixed from:
Ancho chili pepper, tomato powder, ground cumin,
Mexican oregano, garlic, coriander, minced onions,
red and green bell peppers, Tellicherry black pepper,
allspice, cilantro and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 3.49
1⁄ 2 cup glass jar (net 2.4 oz.) #11550 $ 5.85
4 oz. bag #11547 $ 5.99
8 oz. bag #11589 $ 10.85
1 lb. bag #11518 $ 20.60
Chili 3000
The chili of now—bright modern flavor;
everything chili should be. Perk up boring burgers
and meatloaf with a bit of Chili 3000; start with 1
tsp. per pound. If you’re looking to feed a crowd,
you can’t go wrong with a batch of chili. Use 1 TB.
per quart in your favorite chili recipe. Hand-mixed
from: Ancho chili powder, garlic, cumin, onion,
cilantro, paprika, cayenne red pepper, lemon peel,
Mexican oregano, black pepper, citric acid, natural
smoke flavor, jalapeno pepper.
1вЃ„ 4 cup jar (net .8 oz.) #11439 $3.09
1⁄ 2 cup glass jar (net 2.1 oz.) #11455 $ 4.95
4 oz. bag #11442 $4.89
8 oz. bag #11484 $8.69
1 lb. bag #11413 $16.30
Chili 9000
The chili of tomorrow boldly going where no chili
has gone before. Great chili flavor with a bright
modern twist—salt free too! Use 1 TB. per quart
with any chili recipe, from beef to turkey to bean
chili. Shake on boneless/skinless chicken breasts
or fish: brush with oil, sprinkle on 1-2 tsp. of Chili
9000 per pound before baking or sautГ©ing. Great
for fajitas, veggie side dishes and sloppy joes.
Hand-mixed from: Ancho chili pepper, cumin, garlic,
cilantro, onion, paprika, cayenne pepper, lemon peel,
Mexican oregano, black pepper, cocoa powder, citric
acid, turmeric, cinnamon, coriander, ginger, natural
smoke flavoring, fenugreek, cloves, fennel, nutmeg,
white pepper, anise seed, jalapeno pepper, star anise,
cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11950 $ 6.09
1 cup glass jar (net 3.8 oz.) #11992 $ 10.99
2 cup glass jar (net 7.2 oz.) #11921 $ 20.89
12
Penzeys spices | SPRING
m!
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #10553 $ 5.29
4 oz. bag #10540 $ 4.89
8 oz. bag #10582 $ 8.69
1 lb. bag #10511 $ 16.29
Bouquet Garni
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle В№/2 tsp. per pound
on fish or chicken breasts before baking, or rub onto
the surface of roasts before cooking. Hand-mixed from:
savory, rosemary, thyme, Turkish oregano, basil, dill weed,
marjoram, sage, and tarragon.
1⁄4 cup jar (net .3 oz.) #10632 $ 1.99
1⁄ 2 cup glass jar (net .8 oz.) #10658 $ 4.39
1 oz. bag #10661 $ 3.85
4 oz. bag #10645 $ 9.15
8 oz. bag #10687 $ 17.09
Bratwurst Sausage Seasoning
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1вЃ„ 4 cup jar (net 1.6 oz.) #28031 $ 2.79
1вЃ„ 2 cup glass jar (net 3.4 oz.) #28057 $ 4.49
4 oz. bag #28044 $ 2.95
Breakfast/Pork Sausage Seasoning
Our best-seller. Traditional blend for breakfast patties
and links. This is a good seasoning for beginners. Mix 1
TB. with 1 lb. ground pork and work into В№/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.
1вЃ„4 cup jar (net 1.8 oz.) #28136 $ 2.85
1вЃ„ 2 cup glass jar (net 3.6 oz.) #28152 $ 4.59
4 oz. bag #28149 $ 2.95
8 oz. bag #28181 $ 4.69
1 lb. bag #28110 $ 8.30
Cake Spice
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.25
1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 5.35
4 oz. bag #10845 $ 6.25
California Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.65
1⁄ 2 cup glass jar (net 2.3 oz.) #10953 $ 6.09
4 oz. bag #10940 $ 6.69
8 oz. bag #10982 $ 12.15
1 lb. bag #10911 $ 23.20
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup glass jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup glass jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
Cardamom
Cardamom is a pod consisting of an outer shell with little
flavor and tiny inner seeds with intense flavor. Stored in a
glass jar, cardamom pods will stay fresh indefinitely.
Shelled or decorticated cardamom seeds are inexpensive
and flavorful, but sometimes need to be crushed or
ground before use. Ground cardamom has an intensely
strong flavor and is easy to use (especially in baking,
where the fine powder is desirable). In India, where both
green and black cardamom are used, it is an important
ingredient in meat and vegetable dishes. In Northern
Europe, white cardamom is used to season baked goods
such as Christmas stollen, cakes, cookies, muffins and
buns. Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Whole Fancy White Scandinavian Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup glass jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup glass jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect for
roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, В№/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what could
be better than a Bloody Mary topped with a generous
sprinkle of celery salt? Hand-mixed from: fine salt and
celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.59
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 4.09
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.85
1 lb. bag #20914 $ 4.60
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1⁄4 cup jar (net .5 oz.) #50834 $ 1.75
1⁄ 2 cup glass jar (net 1.3 oz.) #50850 $ 2.95
4 oz. bag #50847 $ 4.25
1вЃ„4 cup jar (net .9 oz.) #51136 $2.15
1вЃ„ 2 cup glass jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Whole Guatemalan Cardamom Seeds (no shell)
Ground Indian Celery Seed
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #50955 $ 8.65
4 oz. bag #50942 $ 10.75
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.15
1⁄ 2 cup glass jar (net 2.4 oz.) #40952 $ 7.89
4 oz. bag #40949 $ 11.29
Celery Flakes
1вЃ„4 cup jar (net .9 oz.) #41133 $2.29
1вЃ„ 2 cup glass jar (net 1.9 oz.) #41159 $ 3.55
4 oz. bag #41146 $ 2.95
8 oz. bag #41188 $ 4.85
1 lb. bag #41117 $ 8.70
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1вЃ„ 4 cup jar (net 1.0 oz.) #51231 $2.15
1вЃ„ 2 cup glass jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
1⁄4 cup jar (net .3 oz.) #30533 $ 1.79
1⁄ 2 cup glass jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
A sweet herb often used in Europe in the same way we
use parsley flakes. From Holland.
Chervil
1вЃ„ 4 cup jar (net .15 oz.) #30638 $ 1.59
1вЃ„ 2 cup glass jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
Cajun Seasoning
One of America’s most popular seasonings. Shake heavily on chicken, fish, or steaks on
the grill for robust and spicy flavor. Add В№/2 tsp. per pound to ground beef or turkey for
zesty Cajun burgers. Hand-mixed from: paprika, salt, celery, sugar, garlic, black pepper,
onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil,
marjoram, rosemary, and thyme.
1⁄4 cup jar (net .9 oz.) #20835 $ 3.69
1⁄ 2 cup glass jar (net 2.1 oz.) #20851 $ 6.25
4 oz. bag #20848 $ 5.99
8 oz. bag #20880 $ 10.85
1 lb. bag #20819 $ 20.60
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
13
GROUND CINNAMON
China Cinnamon—Tung Hing
Extra sweet, spicy and strong. Perfect for everything
from cinnamon rolls to apple pie, Christmas cookies
to French toast. China cinnamon is perfect for
cinnamon sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated
sugar and keep it on the table. Sprinkle in pancake
and waffle batter, shake on oatmeal and cream of
wheat, yogurt and fresh fruit.
1вЃ„4 cup jar (net .8 oz.) #43137 $ 2.55
1вЃ„2 cup glass jar (net 1.7 oz.) #43153 $ 4.09
4 oz. bag #43140 $ 4.45
8 oz. bag #43182 $ 7.89
1 lb. bag #43111 $ 14.80
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
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 | SPRING
1вЃ„ 4 cup jar (net 1.0) #43032 $ 2.69
1вЃ„ 2 cup glass jar (net 2.2) #43058 $ 4.39
4 oz. bag #43045 $ 4.15
8 oz. bag #43087 $ 7.29
1 lb. bag #43016 $ 13.60
Ceylon Cinnamon
Complex and fragrant, with a citrus overtone and rich
buff color. Although Ceylon cinnamon is less strong,
its hint of citrusy flavor and lack of any bite
whatsoever makes it the favorite in both England and
Mexico where it is preferred for all uses. Ceylon 00000
Cinnamon, ground, from Sri Lanka.
1вЃ„ 4 cup jar (net .7 oz.) #43432 $ 3.55
1вЃ„ 2 cup glass jar (net 1.8) #43458 $ 6.09
4 oz. bag #43445 $ 8.79
8 oz. bag #43487 $ 16.55
1 lb. bag #43416 $ 32.10
Vietnamese Cinnamon—Extra Fancy
Vietnamese cinnamon is the strongest, richest, and
sweetest cinnamon around. For traditional cinnamon
recipes such as gooey cinnamon rolls, the vibrant
flavor of Vietnamese cinnamon really shines. It is so
strong, that in most recipes it should be cut back by
about a third, but it is perfect used full strength in any
recipe where cinnamon is the main, delicious flavor.
Ground, from Vietnam.
1вЃ„4 cup jar (net .7 oz.) #43232 $ 3.25
1вЃ„2 cup glass jar (net 1.7 oz.) #43258 $ 5.45
4 oz. bag #43245 $ 7.65
8 oz. bag #43287 $ 14.25
1 lb. bag #43216 $ 27.50
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. Handmixed from: China cinnamon, Vietnamese cinnamon, Korintje cinnamon,
Ceylon cinnamon.
1вЃ„ 4 cup jar (net .8 oz.) #43537 $ 3.25
1вЃ„ 2 cup glass jar (net 1.7) #43553 $ 5.39
4 oz. bag #43540 $ 6.35
8 oz. bag #43582 $ 11.49
1 lb. bag #43511 $ 21.90
Mike and Cynthia Field’s travels have
taken them to the Himalayas.
Cynthia Field
Cynthia Field
Writer: Jim
Cynthia and Mike Field often
laugh about the conversation
they overheard while picking
strawberries in a farm field one
spring.
A father and son were filling
their baskets nearby and the boy
asked, “Daddy, don’t you have
enough berries?”
The father replied: “Just a few
more, son.”
A while later the boy said:
“Daddy, you have a lot more
berries.”
And the father replied, “There
are just a few more really good
ones here.”
Still later: “Daddy when
will you have enough berries?”
followed by “Just a few more,
son.”
The conversation could just
as well have taken place between
the Fields. Mike is usually ready
to stop picking before Cynthia,
who always wants “just a few
more perfect berries.” After
tasting Cynthia’s Old-Fashioned
Strawberry Shortcake (shown on
our cover) you’ll know why she
doesn’t want to stop.
The couple recently moved
to New Hampshire from the
Old-fashioned Strawberry Cinnamon Shortcake
This incredible recipe from Cynthia will put any store-bought shortcake to shame.
1
2
2
qt. strawberries, hulled and slightly
mashed
TB. sugar
TB. VANILLA SUGAR
Shortcake:
2 Cups all-purpose flour
2 tsp. baking powder
1
вЃ„3 Cup sugar
1
вЃ„4 tsp. GROUND NUTMEG
1
вЃ„4 tsp. CINNAMON
1
вЃ„3 Cup butter
1 egg, well beaten
2-4 TB. milk
2 TB. butter, melted
Whipped cream:
1 Cup heavy cream
1 TB. powdered sugar
1
вЃ„2 tsp. PURE VANILLA EXTRACT
Preheat oven to 425В°. Mix the strawberries with
the sugar and VANILLA SUGAR and set aside.
For the shortcake: Grease a round, 9-inch cake
pan and set aside. In a large bowl, sift together
the flour and baking powder. Add the sugar,
NUTMEG and CINNAMON. Blend in the butter
and egg and mix well. Add enough milk to make
a moist, slightly sticky dough. Start with 2 TB.
and add more as needed. Sprinkle a generous
amount of flour on the table, place the dough
on top, and roll the dough gently into a 9-inch
round. Place the round into the cake pan. Don’t
worry if it isn’t a perfect fit. Brush with the melted
butter. Bake at 425В° for 12-14 minutes. Remove
from the pan, let cool briefly and split apart
carefully into two layers. We’ve found a bread
knife works well.
Spread the strawberries between the layers and
on top of the shortcake. Top with whipped cream
or serve it on the side. To make the whipped
cream, beat the heavy cream, powdered sugar
and VANILLA until it reaches your desired
consistency. Putting the mixing bowl and beaters
in the freezer for half an hour will give you
successful whipped cream every time!
Prep. time: 20 minutes
Baking time: 12-14 minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 1 piece (138g);
Calories 320; Calories from fat 160; Total fat 18g; Cholesterol
75mg; Sodium 160mg; Carbohydrate 37g; Dietary Fiber 2g.
There’s rarely a dull moment for Bernadette
Ghaemmaghami, who is raising preschool
twins.
Bernadette
Ghaemmaghami
Bernadette Ghaemmaghami’s
husband is a “chili head” who enjoys
spicy recipes. “Paul loves spicy food—
the hotter the better,” explains
Bernadette. “I thought the ground
Penzeys Chipotle Pepper might be an
interesting ingredient to try in
brownies. He loves them!”
While the combination of a little
sweet and a little heat sets her
hubby’s taste buds tingling,
Bernadette clearly is not baking this
treat for the family’s 4-year-old twins
Lauren and Jordan. (They are
happily in the macaroni and cheese
stage.)
Bernadette is a family practice
physician turned stay-at-home mom
in Glen Allen, Virginia, who has
discovered that raising kids and
doing household chores leaves little
time for much else. But cooking is a
labor of love for Bernadette, who
enjoys sharing good food with family
and friends. She loves to experiment
with recipes like Chicken Salad with
Apples and Raisins (page 27)—which
uses Fox Point Seasoning and
Penzeys Freshly Ground Pepper.
“I put that together as a brunch
item for friends and visiting family,”
Bernadette says. “The apples and
raisins add a nice texture and flavor.”
16
Penzeys spices | SPRING
Chipotle Chocolate Chunk Brownie Bites
Bernadette shares, “My husband, Paul, loves spicy food, and he adores these brownie bites. They have a
little kick to them!”
1
Cup all-purpose flour
вЃ„4 tsp. salt (omit if using salted butter)
1
1-2
1
1
вЃ„4
3
4
3
2
3
1
вЃ„3
2
tsp. GROUND CHIPOTLE PEPPER
tsp. GROUND CHINA CINNAMON
tsp. POWDERED GINGER
Cup (11вЃ„2 sticks) butter
oz. unsweetened chocolate
large eggs
Cups sugar
TB. water
tsp. DOUBLE STRENGTH VANILLA
EXTRACT
Cup semi-sweet chocolate chunk
morsels
Preheat oven to 350В°. Grease a 9x13 baking
pan. In a roomy bowl, sift together the flour,
salt, CHIPOTLE PEPPER, CINNAMON and
GINGER and set aside. Carefully melt the butter
and chocolate in a heavy saucepan over very
low heat, stirring frequently. Let cool. In a large
bowl, beat the eggs until foamy. Gradually add
the sugar, stirring constantly. Add the water,
VANILLA and melted butter/chocolate mixture.
Add the dry ingredients and stir quickly until
well blended. Fold in the chocolate chunks.
Pour into the pan and bake at 350В° for 30
minutes. Let cool slightly before cutting.
Prep time: 20 minutes
Baking time: 30 minutes
Yield: 48 bite-sized pieces
Nutritional Information: Servings 24; Serving Size 2 bites
(46g); Calories 190; Calories from fat 90; Total fat 10g;
Cholesterol 40mg; Sodium 50mg; Carbohydrate 25g; Dietary
Fiber 1g.
STICKS, CHUNKS &
CINNAMON SUGAR
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
1 oz. bulk bag #53464 $ 2.39
4 oz. bag #53448 $ 5.45
8 oz. bag #53480 $ 9.85
1 lb. bag #53419 $ 18.70
Cinnamon Sticks
Traditionally used as a tasty stirring stick for hot drinks.
A nice addition to cocoa, coffee or special holiday
concoctions. Perfect for flavoring curry, dessert sauces
and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).
3 inch Cut Sticks Indonesian Cinnamon
Cinnamon-Topped Oatmeal Muffins
This recipe from Anna-Cajsa Gipson is wonderful for anyone who needs breakfast on the go.
1
1
вЃ„4
вЃ„3
1
1
1
1
1
1
1
вЃ„2
1
2-3
Cup old fashioned oats (not instant)
Cup buttermilk
Cup butter (1вЃ„2 stick)
Cup brown sugar
egg
tsp. PURE VANILLA EXTRACT
Cup flour
tsp. baking powder
tsp. salt
tsp. baking soda
TB. CINNAMON SUGAR
Preheat oven to 400В°. Combine the oats and
buttermilk in a bowl and let stand for 10 minutes.
In a large mixing bowl, cream together the butter,
brown sugar, egg and VANILLA. Add the oat
mixture and stir to blend. Add the flour, baking
powder, salt and baking soda and mix well. Spoon
the batter into a well greased muffin pan, filling
about 2вЃ„3 full. Sprinkle each muffin generously
with CINNAMON SUGAR (this will make a crusty
layer on top). Bake at 400В° for 20-25 minutes. Let
cool about 5 minutes, then carefully remove the
muffins by grabbing each one with tongs or a
fork and lifting them out. Don’t turn the pan over
or the CINNAMON SUGAR will fall off. Let cool.
Prep. time: 20 minutes
Baking time: 20-25 minutes
Yield: 12 muffins
Nutritional Information: Servings 12; Serving Size 1 muffin (50g);
Calories 120; Calories from fat 40; Total fat 4.5g; Cholesterol 25mg;
Sodium 310mg; Carbohydrate 18g; Dietary Fiber <1g.
1 oz. bulk bag #53064 $ 1.85
4 oz. bag #53048 $ 4.15
8 oz. bag #53080 $ 7.29
1 lb. bag #53019 $ 13.60
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 1.85
4 oz. bag #53143 $ 4.15
8 oz. bag #53185 $ 7.29
1 lb. bag #53114 $ 13.60
Cinnamon Chunks
A blend of В№/4"-В№/2 " China and Indonesia chunks. Great
for coffee, add 1 TB. to the filter per pot. Nice for
mulled wine or cider. Scent the home by simmering a
bit in water. Chunks stay fresh indefinitely.
1 oz. bulk bag #43861 $ 2.39
4 oz. bag #43845 $ 5.45
8 oz. bag #43887 $ 9.85
1 lb. bag #43816 $ 18.70
Cinnamon Sugar
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1вЃ„ 4 cup jar (net 1.8 oz.) #11839 $ 3.29
1вЃ„ 2 cup glass jar (net 3.8 oz.) #11855 $ 5.45
4 oz. bag #11842 $ 3.65
8 oz. bag #11884 $ 6.15
1 lb. bag #11813 $ 11.20
See spice Index on page 61
1-800-741-7787 || www.penzeys.com
WWW.PENZEYS.COM 17
17
1-800-741-7787
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.
1вЃ„ 4 cup jar (net 1.2 oz.) #21032 $ 3.19
1вЃ„ 2 cup glass jar (net 2.7 oz.) #21058 $ 5.29
4 oz. bag #21045 $ 4.59
Chicago Steak Seasoning
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix 1
TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1вЃ„4 cup jar (net 1.6 oz.) #29933 $ 4.25
1вЃ„ 2 cup glass jar (net 3.6 oz.) #29959 $ 7.35
4 oz. bag #29946 $ 5.99
8 oz. bag #29988 $ 10.85
1 lb. bag #29917 $ 20.60
Chinese Five Spice Powder
As America redefines its diet, increasing consumption
of vegetables and starches, and cutting fats and meat
portions, it makes sense to borrow from those who
have cooked this way throughout history. Chinese
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.
1вЃ„4 cup jar (net .9 oz.) #11039 $ 3.65
1вЃ„ 2 cup glass jar (net 2.1 oz.) #11055 $ 6.09
4 oz. bag #11042 $ 6.69
8 oz. bag #11084 $ 12.15
1 lb. bag #11013 $ 23.20
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup glass jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
Coriander
The seed of the same plant that gives us cilantro,
coriander has a light, lemony flavor that combines
especially well with ginger. Use to season foods that
cook for longer than an hour, such as roasts, or items
that are cooked for a shorter time but at a higher
temperature, such as pan-fried, broiled or grilled
meats.
Whole Canadian Coriander Seed
1вЃ„4 cup jar (net .5 oz.) #52533 $ 2.05
1вЃ„ 2 cup glass jar (net 1.2 oz.) #52559 $ 3.09
4 oz. bag #52546 $ 2.75
8 oz. bag #52588 $ 4.45
1 lb. bag #52517 $ 7.90
1вЃ„4 cup jar (net .7 oz.) #42530 $ 2.45
1вЃ„ 2 cup glass jar (net 2.0 oz.) #42556 $ 3.89
4 oz. bag #42543 $ 3.55
8 oz. bag #42585 $ 6.09
1 lb. bag #42514 $ 11.20
Cloves
1вЃ„4 cup jar (net .05 oz.) #30733 $ 1.55
1вЃ„ 2 cup glass jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Whole Ceylon Cloves
1вЃ„4 cup jar (net .7 oz.) #52238 $ 2.75
1вЃ„ 2 cup glass jar (net 1.5 oz.) #52254 $ 4.49
4 oz. bag #52241 $ 6.05
8 oz. bag #52283 $ 11.05
1 lb. bag #52212 $ 21.10
18
Ground Madagascar & Ceylon Cloves
1вЃ„4 cup jar (net 1.2 oz.) #42235 $ 3.09
1вЃ„ 2 cup glass jar (net 2.4 oz.) #42251 $ 5.69
1 cup (net 4.4 oz.) #42277 $ 10.69
2 cup (net 8.8 oz.) #42222 $ 20.99
Penzeys spices | SPRING
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.55
1вЃ„ 2 cup glass jar (net 1.5 oz.) #11655 $3.89
4 oz. bag #11642 $ 3.89
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 2.59
1⁄ 2 cup glass jar (net 3.6 oz.) #42651 $ 4.19
4 oz. bag #42648 $ 2.65
Cumin
Throughout the world, cumin is second in popularity
only to black pepper. Americans use it mostly for chili,
but cumin is a must in Indian, Mexican & Asian
cooking. Salsa and tacos are heavily seasoned with
cumin. Our ground cumin is the best you'll ever see.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 2.49
1⁄ 2 cup glass jar (net 2.1 oz.) #52759 $ 3.99
4 oz. bag #52746 $ 3.55
8 oz. bag #52788 $ 6.09
1 lb. bag #52717 $ 11.20
Ground 40 Mesh Indian Cumin Seeds
1вЃ„4 cup jar (net .9 oz.) #42730 $2.79
1⁄ 2 cup glass jar (net 2.2 oz.) #42756 $ 4.55
4 oz. bag #42743 $ 4.45
8 oz. bag #42785 $ 7.89
1 lb. bag #42714 $ 14.80
Whole 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.
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.
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.
Ground, 40-mesh, Canadian Coriander Seed
Whole Madagascar Cloves
1вЃ„4 cup jar (net .5 oz.) #52133 $ 2.65
1вЃ„ 2 cup glass jar (net 1.5 oz.) #52159 $ 4.25
4 oz. bag #52146 $ 5.45
8 oz. bag #52188 $ 9.85
1 lb. bag #52117 $ 18.70
1вЃ„4 cup jar (net 1.8 oz.) #26732 $ 4.09
1вЃ„ 2 cup glass jar (net 3.8 oz.) #26758 $ 6.99
4 oz. bag #26745 $ 5.29
8 oz. bag #26787 $ 9.39
1 lb. bag #26716 $ 17.70
Corned Beef Spices
Fajita Seasoning
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.
1вЃ„ 4 cup jar (net 1.0 oz.) #42330 $ 2.25
1вЃ„ 2 cup glass jar (net 2.1 oz.) #42356 $ 3.49
4 oz. bag #42343 $ 2.65
8 oz. bag #42385 $ 4.25
1 lb. bag #42314 $ 7.50
Dutch Process High Fat Cocoa Powder
Processed with alkali. “Dutched” cocoa is processed
for a milder, smoother flavor. High fat cocoa is the
richest grade of cocoa available in the world today.
Perfect for all your baking needs.
1вЃ„ 4 cup jar (net .9 oz.) #42435 $ 2.35
1вЃ„ 2 cup glass jar (net 2.1 oz.) #42451 $ 3.65
4 oz. bag #42448 $ 2.95
8 oz. bag #42480 $ 4.85
1 lb. bag #42419 $ 8.70
Hot Chocolate Mix with
a Hint of Mint
Our rich, delicious Hot Chocolate With a Hint of Mint
is a great remedy for the little troubles of life. Or the
perfect way to treat yourself. Just mix a tablespoon
in each cup of milk, get it steamy hot, and enjoy the
cool warmth of hot chocolate, with just a hint of
mint. Hand mixed from: sugar, natural high fat cocoa,
Ceylon cinnamon, vanilla, peppermint oil.
1вЃ„ 2 cup glass jar (net 3.8 oz.) #15758 $ 3.15
2 cup glass jar (net 13.4 oz.) #15729 $ 7.89
1 lb. stand up bag (net 16.0 oz.) #15716 $ 8.10
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 2вЃ„3
cup coffee with 1вЃ„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.
1вЃ„2 cup glass jar (net 3.8 oz.) #15653 $ 2.75
2 cup glass jar (net 13.4 oz.) #15624 $ 6.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.40
Dill Seed
Perfect for pickling. From India
1вЃ„ 4 cup jar (net .8 oz.) #52838 $ 2.19
1вЃ„ 2 cup glass jar (net 1.8 oz.) #52854 $ 3.35
4 oz. bag #52841 $ 2.65
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
1⁄4 cup jar (net .3 oz.) #30933 $ 1.69
1⁄ 2 cup glass jar (net .8 oz.) #30959 $ 3.65
1 oz. bag #30962 $ 2.79
4 oz. bag #30946 $ 6.49
8 oz. bag #30988 $ 11.95
English Prime Rib Rub
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef, for hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use В№/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.
1вЃ„4 cup jar (net 1.4 oz.) #21337 $ 3.39
1вЃ„ 2 cup glass jar (net 3.1 oz.) #21353 $ 5.69
4 oz. bag #21340 $ 4.59
8 oz. bag #21382 $ 7.99
1 lb. bag #21311 $ 14.90
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .3 oz.) #31035 $ 1.95
1⁄ 2 cup glass jar (net .8 oz.) #31051 $ 4.35
4 oz. bag #31048 $ 9.99
A tasty, Mexican-style marinade for tacos or fajitas. Mix 1 TB.
with В№/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.
1вЃ„4 cup jar (net 1.2 oz.) #21432 $ 3.29
1вЃ„ 2 cup glass jar (net 2.7 oz.) #21458 $ 5.49
4 oz. bag #21445 $ 4.89
8 oz. bag #21487 $ 8.69
1 lb. bag #21416 $ 16.30
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
1вЃ„4 cup jar (net .9 oz.) #54032 $ 2.09
1вЃ„ 2 cup glass jar (net 1.9 oz.) #54058 $ 3.19
4 oz. bag #54045 $ 2.45
8 oz. bag #54087 $ 3.85
1 lb. bag #54016 $ 6.70
Ground Indian Fennel Seeds
1вЃ„4 cup jar (net .8 oz.) #44039 $ 2.45
1вЃ„ 2 cup glass jar (net 1.9 oz.) #44055 $ 3.85
4 oz. bag #44042 $ 3.55
8 oz. bag #44084 $ 6.09
1 lb. bag #44013 $ 11.20
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1вЃ„ 4 cup jar (net 1.2 oz.) #44134 $ 2.79
1вЃ„ 2 cup glass jar (net 2.9 oz.) #44150 $ 4.55
4 oz. bag #44147 $ 3.55
Fines Herbes
A light, sweet blend great for baked chicken or fish, soup,
salads and sautГ©ed vegetables. Hand-mixed from: chervil,
minced parsley flakes, chopped chives and French tarragon.
1вЃ„ 4 cup jar (net .2 oz.) #13033 $ 1.95
1вЃ„ 2 cup glass jar (net .4 oz.) #13059 $ 3.79
4 oz. bag #13046 $ 11.29
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and sautГ© 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.
1вЃ„4 cup jar (net 1.3 oz.) #13138 $ 3.65
1вЃ„ 2 cup glass jar (net 2.6 oz.) #13154 $ 6.09
4 oz. bag #13141 $ 5.99
8 oz. bag #13183 $ 10.85
1 lb. bag #13112 $ 20.60
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
19
Balti Seasoning
COOKING WITH CURRY
Many people who eat curry for the
first time in an Indian restaurant are a
bit overwhelmed by trying a dish that
is new to them but spiced for a person
who already knows and loves the flavor
of Indian food. The key to learning to
love Indian food yourself is to start at
home by adding small amounts of curry
powder to foods you already know and
like. Sprinkle on chicken or chops before
cooking, scramble a bit with eggs, sautГ©
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, SatГ© 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, SatГ©
and Balti are somewhere in between. Just
starting out? Try Sweet Curry, Rogan Josh,
Tandoori, Balti and SatГ© 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.
1вЃ„ 4 cup jar (net 1.0 oz.) #12331 $ 3.89
1вЃ„ 2 cup glass jar (net 2.7 oz.) #12357 $ 6.69
4 oz. bag #12344 $ 6.69
8 oz. bag #12386 $ 12.15
1 lb. bag #12315 $ 23.20
Hot Curry Powder
Same great flavor as Sweet Curry Powder, with more
hot red pepper and ginger. Commonly used by
Chinese restaurants, also known as “Madras Curry
Powder.” For grilled steaks, pork chops or chicken
wings, rub on В№/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.
1вЃ„ 4 cup jar (net 1.0 oz.) #12236 $ 3.49
1вЃ„ 2 cup glass jar (net 2.2 oz.) #12252 $ 5.95
4 oz. bag #12249 $ 6.69
8 oz. bag #12281 $ 12.15
1 lb. bag #12210 $ 23.20
Garam Masala
Garam Masala, a blend of savory Indian spices, is one of
the few spice mixes actually used in India. It has no
turmeric, so it isn’t yellow, and is often added to hot or
mild curry powder. The formula for Garam Masala was
brought into the store by a Punjabi man who had
moved to the U.S. It was his mother's recipe; in
exchange for blending the spices for him, he gave it to
us. His mother was proud to hear that her blend was a
hit in America. Hand-mixed from: coriander, black pepper,
cardamom, cinnamon, kalonji, caraway, cloves, ginger,
nutmeg.
1вЃ„ 4 cup jar (net .9 oz.) #12436 $ 3.89
1вЃ„ 2 cup glass jar (net 2.1 oz.) #12452 $ 6.69
4 oz. bag #12449 $ 8.45
8 oz. bag #12481 $ 15.69
1 lb. bag #12410 $ 30.30
Maharajah Style Curry Powder
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Kashmir saffron
in every 100 lbs. of curry powder. Add glorious color
and flavor to chicken and seafood curry. For rice, saute
В№/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.
1вЃ„ 4 cup jar (net 1.1 oz.) #12636 $ 7.49
1вЃ„ 2 cup glass jar (net 2.3 oz.) #12652 $ 14.39
1 cup glass jar (net 4.5 oz.) #12681 $ 23.59
2 cup glass jar (net 9.1 oz.) #12623 $ 43.99
20
PENZEYS SPICES | SPRING
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and В№/2 cup yogurt. Cook 12 hrs. over low heat till lamb is tender and sauce thick.
Hand-mixed from: paprika, garlic, ginger, cumin, coriander,
pepper, cayenne, cinnamon, cardamom, cloves, saffron.
1вЃ„ 4 cup jar (net 1.0 oz.) #12731 $ 3.75
1вЃ„ 2 cup glass jar (net 2.5 oz.) #12757 $ 6.39
4 oz. bag #12744 $ 6.69
8 oz. bag #12786 $ 12.15
1 lb. bag #12715 $23.20
SatГ© Seasoning
Of all the regional dishes of Indonesia, satГ© is probably
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is the
meat of choice for skewers in Indonesia, but chicken
and beef are equally popular here in the US. SatГ©
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). SatГ© Seasoning is great for light
meals such as boneless/skinless chicken and fish fillets.
Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from: salt,
brown sugar, garlic, white onion, coriander, shallots, ginger,
turmeric, paprika, Ancho pepper, galangal, cayenne, lemon
grass.
1вЃ„ 4 cup jar (net 1.2 oz.) #21232 $ 3.69
1вЃ„ 2 cup glass jar (net 2.4 oz.) #21258 $ 6.25
4 oz. bag #21245 $ 6.69
8 oz. bag #21287 $ 12.15
1 lb. bag #21216 $ 23.20
Tandoori Seasoning
Clay ovens known as tandoors and the flavorful food
they produce have become popular the world over.
The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and
baked in the tandoor. You might not have a clay oven
in the kitchen, but Tandoori Seasoning tastes great
anyway. Try it on baked, broiled or grilled chicken
kabobs, and sautГ©ed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger, cardamom
and saffron.
1вЃ„ 4 cup jar (net .8 oz.) #12131 $ 3.99
1вЃ„ 2 cup glass jar (net 2.2 oz.) #12157 $ 6.99
4 oz. bag #12144 $ 8.45
8 oz. bag #12186 $ 15.69
1 lb. bag #12115 $ 30.30
Anna-Cajsa Gipson
Anna-Cajsa Gipson of Enumclaw, Washington, is quick to credit her
Anna-Cajsa and husband Brad celebrate his
MBA graduation at Queen’s University in
Canada.
Starter Chicken Curry
If you’ve ever wanted to try cooking with curry but
didn’t know where to start, this recipe from AnnaCajsa Gipson is just what you’ve been waiting for.
3
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1
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11вЃ„2
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1
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3
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boneless, skinless chicken breasts, cut into
bite-sized pieces
Cup flour
TB. SWEET CURRY POWDER
tsp. salt
tsp. PENZEYS FRESHLY GROUND PEPPER
Cup margarine or butter (1вЃ„2 stick)
large onion, thinly sliced
Cup raisins
Cup uncooked white rice
Cups chicken broth (or 3 Cups water
mixed with 11вЃ„2 tsp. CHICKEN SOUP BASE)
Cup shredded coconut, optional
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 1В№/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put
browned pork back into pot, add Vindaloo paste, 1 cup
water, 6 TB. vinegar and 1 tsp. salt, cook 30 min. Add 46 cups cubed potatoes, cook till tender (45 min. or so).
For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne
pepper. Hand-mixed from: coriander, garlic, cumin, ginger,
cinnamon, crushed brown mustard, cayenne, jalapeГ±o
pepper, cardamom, turmeric, black pepper, cloves.
1вЃ„ 4 cup jar (net 1.0 oz.) #12531 $ 3.49
1вЃ„ 2 cup glass jar (net 2.2 oz.) #12557 $ 5.95
4 oz. bag #12544 $ 6.69
8 oz. bag #12586 $ 12.15
1 lb. bag #12515 $ 23.20
mother-in-law with sharing this easy-to-fix chicken curry recipe.
“My mom was not a good cook,” says Anna-Cajsa. “When I got married,
my recipe collection was rather thin, so my husband pleaded with his
mother to share some recipes. This is one she had been making for decades.
“It was my first experience with curry, and it was a delightful one—everyone in my family has become a fan of chicken curry. I’ll serve this on summer days when it is too hot to use the oven, and when we’re on camping
trips. The ingredients are easy to transport and cook…and cleanup is a
breeze!
“I am a full-time mom of three girls and when I cook, all three are clamoring to help out. My youngest sits on a giant shortening can on the kitchen
counter while she looks on. Sometimes I have three wooden spoons in the
bowl as each of them mixes!” One of their favorite treats is CinnamonTopped Oatmeal Muffins (see page 17).
In a zip-top bag, combine the flour, CURRY
POWDER, salt and PEPPER. Add the chicken pieces
and shake to evenly coat. Heat the margarine or
butter in a large frying pan over medium-high
heat. Add the chicken and cook for about 5
minutes, turning once, until they are browned well.
Add the onion, raisins and rice and stir to blend.
Pour in the chicken broth. Reduce the heat to low,
cover, and simmer for 45 minutes or until the rice
is cooked. Anna’s husband likes to top his serving
with shredded coconut.
Prep. time: 10 minutes
Cooking time: 50 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 1/2 cups
(333g); Calories 450; Calories from fat 130; Total fat 14g;
Cholesterol 55mg; Sodium 1390mg; Carbohydrate 54g; Dietary
Fiber 2g.
Sweet Curry Powder
The perfect first curry powder. Great flavor, little heat, nice for
simple chicken curry. For baked chicken or fish, use В№/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 В№/2 cup vinegar and oil. Hand-mixed from: turmeric,
coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white &
black pepper, cardamom, cloves, cayenne.
1вЃ„ 4 cup jar (net 1.0 oz.) #12036 $ 3.39
1вЃ„2 cup glass jar (net 2.2 oz.) #12052 $ 5.59
4 oz. bag #12049 $ 5.99
8 oz. bag #12081 $ 10.85
1 lb. bag #12010 $ 20.60
4 / S Special Seasoned Sea Salt
Pure Extracts
Penzeys sells only pure extracts; no additives are used. Only the finest vanilla beans,
oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical,
easy and nice for quickly adding flavor to baked goods, sauces and frosting. To make a
simple syrup to glaze cakes, breads and muffins: boil 1вЃ„2 cup water, 1вЃ„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 В№/2 tsp. per batch) to
flavor cookies, bars, bread and crackers or add a
drop to sweeten waffles. Also traditional for Middle
Eastern meat stews, Indian sweet rice pudding and
mild curry. Excellent with fruit for pie or muffins.
4 fluid ounce bottle #93158 $ 7.35
8 fluid ounce bottle #93187 $ 13.39
16 fluid ounce bottle #93116 $ 24.19
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor, perfect for
baked goodies, especially cheesecakes, where it is
often used with lemon zest. Add a dash to fish,
pork and poultry marinades. Also nice in sherbet,
added to fresh fruit, for glazes and frostings, and
great for candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
4 fluid ounce bottle #93253 $ 7.35
8 fluid ounce bottle #93282 $ 13.39
16 fluid ounce bottle #93211 $24.19
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
4 fluid ounce bottle #93358 $ 7.35
8 fluid ounce bottle #93387 $ 13.39
16 fluid ounce bottle #93316 $ 24.19
Vanilla extract
on page 50.
Pronounced “four, S” our Special Seasoned Sea Salt
gives a great burst of flavor wherever salt is called for.
Like other seasoned salts, 4/S is great for steaks,
burgers and chops, but since we have made the flavor
lighter and brighter than your old seasoned salt, 4/S is
also outstanding for chicken, fish, veggies, salads and
popcorn as well. Give it a try, and we think you’ll agree
4/S = 100% delicious. Hand-mixed from: Coarse Sea Salt,
Sugar, Special Extra Bold Black Pepper, Paprika, Onion,
Turmeric, Garlic, Spice Extractives (including oleoresin of
paprika, black pepper, celery, rosemary and thyme).
1вЃ„ 2 cup glass jar (net 4.0 oz.) #29159 $ 2.65
1 cup glass jar (net 8.0 oz.) #29188 $ 4.25
4 / S Special Seasoned Sea Salt
This smoky version of our 4/S gives a delicious smoky
burst of flavor wherever salt is called for. Like other
seasoned salts, Smoky 4/S is great for steaks, burgers,
chops, chicken, fish, veggies, popcorn and more.
Hand-mixed from: Coarse Sea Salt, Smoked Paprika,
Sugar, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1вЃ„ 2 cup glass jar (net 4.0 oz.) #29454 $ 2.95
1 cup glass jar (net 8.0 oz.) #29483 $ 4.59
4 / S Special Seasoned Sea Salt
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1вЃ„ 2 cup glass jar (net 4.0 oz.) #29359 $ 2.95
1 cup glass jar (net 8.0 oz.) #29388 $ 4.59
Fox Point Seasoning
One of our very best blends, so good on all the foods
we are supposed to be eating more of, from fish to
vegetables. Bursting with the rich flavor of shallots and
chives. Use 1 tsp. per pound to season baked chicken
and scrambled eggs. For tasty dip use 2 tsp. of Fox
Point in 1 cup sour cream or yogurt. The dip makes an
outstanding topping for baked potatoes too, or make a
quick chicken or tuna salad by mixing 3 cups of cooked
chicken or tuna chunks with 1 cup of Fox Point dip.
Because we do not use any anti-caking agents in this
(or any other) blend, it tends to clump somewhat. To
keep it free-flowing, store in the refrigerator.
Hand-mixed from: salt, freeze-dried shallots, chives,
garlic, onion, green peppercorns.
1вЃ„ 2 cup glass jar (net 1.7 oz.) #21553 $ 7.19
1 cup glass jar (net 3.2 oz.) #21582 $ 14.09
2 cup glass jar (net 6.4 oz.) #21524 $ 26.29
4 cup glass jar (net 12.8 oz.) #21579 $ 52.55
22
Penzeys spices | SPRING
French Four Spice
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and cloves.
1вЃ„ 4 cup jar (net 1.0 oz.) #13233 $ 3.59
1вЃ„ 2 cup glass jar (net 2.4 oz.) #13259 $ 5.99
4 oz. bag #13246 $ 6.25
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Thai Galangal Root
1вЃ„ 4 cup jar (net .8 oz.) #44239 $ 2.49
1вЃ„ 2 cup glass jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
Galena Street Rib and Chicken Rub
A mouth-watering traditional Southern-style seasoning
with hints of sage, nutmeg, and cayenne red pepper.
For pork ribs, rub on seasoning, 1-2 tsp. per pound.
Add a little more halfway through cooking. For chicken
use a bit less. For tasty barbecue sauce, mix 1 TB. in 1
cup tomato sauce or even ketchup. Really good for
grilled or broiled turkey wings—cut wings into
sections (we call them riblets) and sprinkle the Galena
Street on heavily before cooking. Hand-mixed from:
flake salt, sugar, black pepper, paprika, nutmeg, sage, and
cayenne red pepper.
1вЃ„4 cup jar (net 1.4 oz.) #21632 $ 3.39
1вЃ„2 cup glass jar (net 3.2 oz.) #21658 $ 5.59
4 oz. bag #21645 $ 4.25
8 oz. bag #21687 $ 7.35
1 lb. bag #21616 $ 13.60
Garlic
It is very easy to use granulated garlic, just sprinkle
on meat, fish, poultry, or vegetables. Use about В№/2
tsp. per lb. To rehydrate: use В№/2 tsp. granulated
garlic in 1 tsp. water to equal 2 fresh cloves of
garlic. For minced garlic, use В№/4 tsp. in 1 tsp.
water to equal 1 fresh clove of garlic. Rehydrate
garlic before adding to tart foods like tomatoes
(their acidic nature will stop the garlic from
developing to its full strength).
Granulated Garlic Powder
1вЃ„4 cup jar (net 1.3 oz.) #44439 $ 2.69
1вЃ„2 cup glass jar (net 2.9 oz.) #44455 $ 4.35
4 oz. bag #44442 $ 3.29
8 oz. bag #44484 $ 5.59
1 lb. bag #44413 $ 10.20
Minced Garlic
1вЃ„4 cup jar (net 1.2 oz.) #44534 $ 2.79
1вЃ„2 cup glass jar (net 2.6 oz.) #44550 $ 4.55
4 oz. bag #44547 $ 3.55
8 oz. bag #44589 $ 6.09
1 lb. bag #44518 $ 11.20
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.
1вЃ„4 cup jar (net 1.4 oz.) #21832 $ 3.09
1вЃ„ 2 cup glass jar (net 3.3 oz.) #21858 $ 4.99
4 oz. bag #21845 $ 3.49
8 oz. bag #21887 $ 5.95
1 lb. bag #21816 $ 10.80
See spice Index on page 61
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking; it is a
must for the holidays—from gingerbread
to pumpkin pie to fruit cakes, and it is
also increasingly used to flavor a variety
of other dishes. Ginger is essential for
Asian and Indian dishes where it is used
in many ways—from Indian curries, to
Japanese marinades, to Chinese stir-fry.
A pinch of ginger is a nice boost to
the flavor of salt-free dishes, and also
a flavorful addition to chicken soup,
sauteed vegetables, and roast chicken
or pork. For flavorful grilled steak,
rub ginger, garlic and black or white
pepper on meat, marinate a few hours
before cooking.
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it just to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into В№/4" dices, then
preserved using the oldfashioned sugar cure method,
which gives a spicy sweet
flavor to the ginger.
Virtually fiber-free,
crystallized ginger is
perfect for baking and
candy-making.
Because the ginger
retains its warmth and
bite, even with the sugar
coating, it is excellent for
teriyaki, tuna or chicken
salad, plus sweet and sour
marinades.
1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 3.59
1⁄ 2 cup glass jar (net 3.1 oz.) #58856 $ 6.15
4 oz. bag #58843 $ 5.45
8 oz. bag #58885 $ 9.85
1 lb. bag #58814 $ 18.70
Sliced China Ginger Root
Dried sliced ginger root pieces stay fresh and
flavorful indefinitely, so they will be ready when
you are. Add a slice to stock for
chicken soup, Indian curries
and Asian dishes. The flavor
is strong and vibrant - if a
full slice is too much,
smaller pieces can be
broken off by hand.
4 oz. bag #54645 $ 3.39
8 oz. bag #54687 $ 5.75
1 lb. bag #54616 $ 10.50
Gingersnap
s Cookies
See www.penz
eys.com for th
is recipe.
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 2.65
1⁄ 2 cup glass jar (net 1.9 oz.) #44655 $ 4.25
4 oz. bag #44642 $ 4.45
8 oz. bag #44684 $ 7.89
1 lb. bag #44613 $ 14.80
Cracked China Ginger
Cracked ginger is traditionally used for pickling
and canning recipes, but is most popular now for
marinades, sauces and stock making. Add
1 tsp. to chicken stock or make
flavorful Japanese-style
marinade with 1 tsp. cracked
ginger, 2 fresh garlic cloves
(smashed), В№/2 cup soy
sauce and В№/4 cup
chopped pineapple. Add
В№/4 tsp. white pepper if
desired. Use to marinate
1 lb. shrimp or cubed
chicken or pork for stir-fry
with mixed vegetables.
1⁄ 4 cup jar (net .9 oz.) #44734 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #44750 $ 4.09
4 oz. bag #44747 $ 4.45
8 oz. bag #44789 $ 7.89
1 lb. bag #44718 $ 14.80
1-800-741-7787 | www.penzeys.com
23
Greek Seasoning
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 В№/4 cup olive oil,
В№/4 cup salad oil, В№/3 cup red wine vinegar (or В№/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.
1вЃ„4 cup jar (net 1.0 oz.) #21937 $ 3.15
1вЃ„ 2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about В№/2 tsp. per quart.
1вЃ„4 cup jar (net .8 oz.) #31130 $ 2.55
1вЃ„ 2 cup glass jar (net 1.7 oz.) #31156 $ 4.09
4 oz. bag #31143 $ 4.45
8 oz. bag #31185 $ 7.89
1 lb. bag #31114 $ 14.80
Herbes de Provence
Herbes de Provence combines sweet French herbs and
flowery lavender with Italian herbs and fennel.
Excellent for roasting chicken or Cornish hens, beef or
pork tenderloin, rub on В№/2 -1 tsp. per pound. Handmixed from: Rosemary, cracked fennel, thyme, savory,
basil, French tarragon, dill weed, Turkish oregano,
lavender, chervil and marjoram.
1вЃ„4 cup jar (net .4 oz.) #13338 $ 2.39
1вЃ„ 2 cup glass jar (net .8 oz.) #13354 $ 4.85
1 oz. bag #13367 $ 4.75
4 oz. bag #13341 $ 11.29
8 oz. bag #13383 $ 21.45
Horseradish Dip
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend
with ВІ/3 cup sour cream and В№/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.
1вЃ„4 cup jar (net .8 oz.) #22039 $ 3.25
1вЃ„ 2 cup glass jar (net 2.0 oz.) #22055 $5.35
4 oz. bag #22042 $ 5.99
8 oz. bag #22084 $ 10.85
1 lb. bag #22013 $ 20.60
Horseradish Powder
Mix 1В№/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.
1вЃ„4 cup jar (net .7 oz.) #44934 $ 2.59
1вЃ„ 2 cup glass jar (net 2.0 oz.) #44950 $ 4.19
4 oz. bag #44947 $ 4.15
8 oz. bag #44989 $ 7.29
1 lb. bag #44918 $ 13.60
24
Penzeys spices | SPRING
Italian Sausage Seasoning
Spicy, not hot. Great for meatball sandwiches. For Hot
Italians: add В№/4 - В№/2 tsp. crushed red pepper and 1 tsp.
red wine vinegar per lb. Hand-mixed from: salt, cracked/
ground fennel, black pepper, sugar.
E
G
A
C
D
B
1вЃ„4 cup jar (net 1.6 oz.) #28231 $ 2.95
1вЃ„ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.69
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.69
1 lb. bag #28215 $ 8.30
Jerk Chicken & Fish Seasoning
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The �A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The �B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The �C’,
�D’, and �E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The �G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
A. 4 fl. oz. (1вЃ„ 2 cup) 1ВівЃ„ 4" diameter x 4В№вЃ„ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $  1.25
B. 4 fl. oz. (1вЃ„ 2 cup) 2В№вЃ„ 4" diameter x 2ВівЃ„ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.25
C. 8 fl. oz. (1 cup) 2В№вЃ„ 4" diameter x 4В№вЃ„ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.69
D. 16 fl. oz. (2 cup) 3В№вЃ„ 2" diameter x 3ВівЃ„ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.79
E. 32 fl. oz. (4 cup) 3В№вЃ„ 2" diameter x 6ВівЃ„ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.39
G. 8 fl. oz. (1 cup) 2" diameter x 5В№вЃ„ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.69
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 350В° for
an hour, tossing every 15 min. Italian salad dressing:
mix 2 tsp. with В№/3 cup vinegar and В№/2 - 2/3 cup oil. Add
garlic, pepper, salt, and sugar to taste. Hand-mixed
from: oregano, basil, marjoram, thyme, rosemary.
1вЃ„4 cup jar (net .3 oz.) #13433 $ 1.95
1вЃ„ 2 cup glass jar (net .7 oz.) #13459 $ 3.99
1 oz. bag #13462 $ 3.39
4 oz. bag #13446 $ 7.89
8 oz. bag #13488 $ 14.69
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, jalapeГ±o.
1вЃ„4 cup jar (net 1.1 oz.) #13633 $ 3.59
1вЃ„ 2 cup glass jar (net 2.5 oz.) #13659 $ 5.99
4 oz. bag #13646 $ 5.99
8 oz. bag #13688 $ 10.85
1 lb. bag #13617 $ 20.60
Jerk Pork Seasoning
Jamaican style BBQ blend, great for pork chops or
tenderloin on the grill. Hand-mixed from: paprika,
allspice, ginger, red pepper, sugar, nutmeg, black pepper,
garlic, thyme, lemon grass, cinnamon, anise, cloves, mace.
1вЃ„4 cup jar (net 1.0 oz.) #13538 $ 3.59
1вЃ„ 2 cup glass jar (net 2.5 oz.) #13554 $ 5.99
4 oz. bag #13541 $ 5.99
8 oz. bag #13583 $ 10.85
1 lb. bag #13512 $ 20.60
Juniper Berries
Use to reduce the wild flavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
1вЃ„ 4 cup jar (net .6 oz.) #54937 $ 2.19
1вЃ„ 2 cup glass jar (net 1.3 oz.) #54953 $ 3.35
4 oz. bag #54940 $ 3.39
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1вЃ„ 4 cup jar (net .8 oz.) #55039 $ 3.15
1вЃ„ 2 cup glass jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
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.
1вЃ„4 cup jar (net 1.7 oz.) #28431 $ 3.85
1вЃ„ 2 cup glass jar (net 3.4 oz.) #28457 $ 6.59
4 oz. bag #28444 $ 4.09
8 oz. bag #28486 $ 6.99
1 lb. bag #28415 $ 12.90
Lamb Seasoning
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint, ginger.
1вЃ„ 4 cup jar (net .8 oz.) #13738 $ 2.89
1вЃ„ 2 cup glass jar (net 1.5 oz.) #13754 $ 4.59
4 oz. bag #13741 $ 5.59
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.55
1⁄ 2 cup glass jar (net .5 oz.) #31251 $ 2.95
4 oz. bag #31248 $ 4.45
Lemon Peel
Extra fancy California zest (outer peel) with strong lemon
flavor and bright yellow color. Minced lemon peel is
preferred for baked goods such as lemon poppy seed
muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1вЃ„3 as much as a recipe calls for.
Minced Californian Lemon Peel
1вЃ„4 cup glass jar (net .9 oz.) #45036 $ 2.85
1вЃ„ 2 cup glass jar (net 1.6 oz.) #45052 $ 5.25
1 cup glass jar (net 3.2 oz.) #45081 $ 10.19
2 cup glass jar (net 6.4 oz.) #45023 $ 20.15
Powdered Californian Lemon Peel
1вЃ„4 cup glass jar (net 1.0 oz.) #48437 $ 3.09
1вЃ„ 2 cup glass jar (net 2.0 oz.) #48453 $ 5.69
1 cup glass jar (net 4.4 oz.) #48482 $ 10.75
2 cup glass jar (net 9.0 oz.) #48424 $ 20.99
Mace
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
1 oz. bulk bag #55163 $ 3.09
4 oz. bag #55147 $ 7.29
Ground Grenadian Mace
1вЃ„ 4 cup jar (net .9 oz.) #45131 $ 3.75
1вЃ„ 2 cup glass jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
Whole Turkish Mahlab
1вЃ„ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1вЃ„ 2 cup glass jar (net 2.2 oz.) #55255 $ 5.25
4 oz. bag #55242 $ 5.69
Marjoram
Marjoram is one of the most popular herbs in Europe,
but it hasn’t yet gained the popularity of basil and
oregano here in America. Its flavor is a sweet, flowery
cross between oregano and basil, making it the perfect
addition to soup, stews, tomato sauces, and dishes such
as baked chicken. It’s also nice for creamy potato dishes
like scalloped potatoes and potato soup. From Egypt.
1⁄4 cup jar (net .2 oz.) #31330 $ 1.45
1⁄ 2 cup glass jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads, tabouli
and main dishes, and preferred for English style lamb
and jellies. Peppermint has a warm and spicy mint flavor
and is the traditional mint used for flavoring candies and
chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.49
4 oz. bag #31543 $ 5.69
Mulling Spices
To make our favorite mulled cider, mix 12 cups of apple
juice with 6 cups cranberry juice, add В№/2 cup brown
sugar, 2 TB. butter, 2 tsp. PURE VANILLA EXTRACT, and 12 TB. MULLING SPICES. Simmer on low heat for 30-45
minutes. Your kitchen will smell great. For mulled wine,
simmer red wine gently for 20 minutes with 1 TB.
mulling spice per bottle. Hand-mixed from: cracked China
and Korintje cinnamon, Ceylon cloves, allspice, cardamom,
mace.
1вЃ„4 cup jar (net .8 oz.) #13938 $ 3.29
1вЃ„ 2 cup glass jar (net 1.7 oz.) #13954 $ 5.49
4 oz. bag #13941 $ 7.35
8 oz. bag #13983 $ 13.49
1 lb. bag #13912 $ 25.90
Mural of Flavor
Mural of Flavor blends over a dozen spices and herbs,
creating a wall (hence mural) of flavor so delicious,
there’s no need to add salt. Inspired by the rich and
mouth-watering flavors of the western Mediterranean,
Mural of Flavor is wonderfully versatile. Try it on
chicken, fish, pork and beef. Add it to soups, rice and
potatoes. Shake it over sliced tomatoes, corn, popcorn
and scrambled eggs. Hand mixed from spices, shallots,
onion, garlic, lemon peel, citric acid, chives, orange peel.
1вЃ„4 cup jar (net 0.5 oz.) #14030 $ 3.65
1вЃ„2 cup glass jar (net 1.3 oz.) #14056 $ 6.59
1 cup glass jar (net 2.5 oz.) #14085 $ 11.75
2 cup glass jar (net 5.0 oz.) #14027 $ 21.99
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, 1вЃ„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)
1вЃ„4 cup jar (net .9 oz.) #45236 $ 2.05
1вЃ„ 2 cup glass jar (net 1.9 oz.) #45252 $ 3.05
4 oz. bag #45249 $ 1.89
8 oz. bag #45281 $ 2.79
1 lb. bag #45210 $ 4.60
Oriental Canadian Mustard Powder (hot)
1вЃ„4 cup jar (net .8 oz.) #45436 $ 1.99
1вЃ„ 2 cup glass jar (net 1.8 oz.) #45452 $ 2.99
4 oz. bag #45449 $ 1.89
8 oz. bag #45481 $ 2.79
1 lb. bag #45410 $ 4.60
Crushed Brown Canadian Mustard Seeds
1вЃ„4 cup jar (net .9 oz.) #45531 $ 2.09
1вЃ„ 2 cup glass jar (net 1.9 oz.) #45557 $ 3.09
4 oz. bag #45544 $ 1.89
8 oz. bag #45586 $ 2.79
1 lb. bag #45515 $ 4.60
Simple Steamed Asparagus
BarbaraRose Farber shares, “This works just as
great with fresh spinach (less cooking time),
sugar snap peas, fresh green beans or almost any
vegetable.”
1
2
1
lb. fresh asparagus, woody bottoms
snapped off
TB. water
tsp. MURAL OF FLAVOR
Lightly peel the asparagus stems. Arrange the
asparagus in a 1-quart glass casserole dish,
alternating tips. Add the water and MURAL
OF FLAVOR. Cover and microwave on high
for 3 minutes. Remove from the microwave.
Rearrange the asparagus, cover, and microwave
on high an additional 2-3 minutes. Let stand for
1-2 minutes before serving. If you would rather,
you may steam the asparagus in a steamer
basket over boiling water for 4-5 minutes.
Sprinkle with half of the MURAL OF FLAVOR
halfway through steaming and add the rest
once the asparagus is placed on the serving
dish.
Prep. time: 5 minutes
Cooking time: 5 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 3 oz. (81g);
Calories 15; Calories from fat 0; Total fat 0g; Cholesterol 0mg;
Sodium 0mg; Carbohydrate 3g; Dietary Fiber 2g.
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
1вЃ„4 cup jar (net 1.4 oz.) #55334 $ 2.19
1вЃ„ 2 cup glass jar (net 2.9 oz.) #55350 $ 3.35
4 oz. bag #55347 $ 1.89
8 oz. bag #55389 $ 2.79
1 lb. bag #55318 $ 4.60
Brown Canadian Mustard Seed
1вЃ„4 cup jar (net 1.3 oz.) #55534 $ 2.15
1вЃ„ 2 cup glass jar (net 2.5 oz.) #55550 $ 3.25
4 oz. bag #55547 $ 1.89
8 oz. bag #55589 $ 2.79
1 lb. bag #55518 $ 4.60
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.49
4 oz. bag #31648 $ 5.69
1-800-741-7787 | www.penzeys.com
25
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!
1вЃ„ 4 cup jar (net 1.1 oz.) #46338 $ 2.75
1вЃ„2 cup glass jar (net 2.4 oz.) #46354 $ 4.29
4 oz. bag #46341 $ 3.65
8 oz. bag #46383 $ 5.99
1 lb. bag #46312 $ 10.90
Whole Special Extra BoldВ®
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 BoldВ® 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.
1вЃ„4 cup jar (net 1.0 oz.) #56836 $ 2.79
1вЃ„2 cup glass jar (net 2.1 oz.) #56852 $ 4.59
4 oz. bag #56849 $ 4.79
8 oz. bag #56881 $ 8.55
1 lb. bag #56810 $ 16.10
White Peppercorns
White Peppercorns are regarded by many parts of
the world as the finest flavored, most preferred
pepper, rich and sophisticated. White peppercorns
start out the same as black peppercorns, but then are
allowed to ripen more fully on the vine, to produce a
very large berry with a looser outer shell. This black
outer shell is then removed in one of two traditional
ways: the Muntok peppercorns are soaked in water
until the black shell loosens, while the Sarawak
peppercorns are held under a constantly flowing
stream of spring water, yielding a whiter color, and
an extra clean product. Both white peppercorns have
the traditional rich, winey, somewhat hot flavor that
is nice used in soup, on grilled meat or poultry, in
light-colored dishes or mixed with black peppercorns
for a broader range of flavor. Many Asian dishes rely
heavily on the flavor of white pepper, and it is
preferred for cooking the foods of Southeast Asia,
and Southern and Eastern Europe.
Whole Sarawak White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56739 $ 3.09
1вЃ„ 2 cup glass jar (net 2.4 oz.) #56758 $ 5.09
4 oz. bag #56744 $ 5.09
8 oz. bag #56789 $ 9.15
1 lb. bag #56717 $ 17.30
Whole Muntok White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56236 $ 2.85
1вЃ„ 2 cup glass jar (net 2.5 oz.) #56252 $ 4.65
4 oz. bag #56249 $ 4.15
8 oz. bag #56281 $ 7.29
1 lb. bag #56210 $ 13.60
26
PENZEYS SPICES | SPRING
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.
1вЃ„ 4 cup jar (net .4 oz.) #56331 $ 2.85
1вЃ„ 2 cup glass jar (net .7 oz.) #56357 $ 5.25
1 cup glass jar (net 1.5 oz.) #56386 $ 10.19
2 cup glass jar (net 3.0 oz.) #56328 $ 19.69
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they
are called so because of their size and flavor. Called
for in almost anything, such as poultry, vegetables or
fish.
1вЃ„ 4 cup jar (net .5 oz.) #56436 $ 4.25
1вЃ„ 2 cup glass jar (net 1.1 oz.) #56452 $ 8.09
1 cup glass jar (net 2.2 oz.) #56481 $ 14.45
2 cup glass jar (net 4.4 oz.) #56423 $ 24.99
Chicken Salad with Apples and Raisins
Bernadette Ghaemmaghami writes, “When we host a brunch, sometimes I like to make this recipe. It
tastes great as a wrap or on a Kaiser roll.”
1
вЃ„2
1
Black Peppercorns
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods
have made pepper affordable enough for all to enjoy,
it is more popular than ever, outselling all other
spices, and consumption continues to rise. If you are
trying to decide which peppercorn to buy, we
suggest you start with Tellicherry Peppercorns. All of
our peppercorns have great flavor, but the Tellicherry
Peppercorn is the top grade of Indian pepper.
Malabar Indian peppercorns are regarded as having
the finest flavor of the mass-produced varieties. A
step above Malabar is Tellicherry—a larger and more
mature peppercorn, possessing a more developed
flavor.
вЃ„3
1
1
2
вЃ„2
вЃ„2
1
вЃ„4
1
1
lb. boneless, skinless chicken breasts,
cooked and chopped
Cup peeled, diced apple (Bernadette
likes Galas or Golden Delicious)
Cup golden raisins
Cup mayonnaise, regular or lower fat
tsp. FOX POINT SEASONING
tsp. PENZEYS FRESHLY GROUND PEPPER
Cup chopped walnuts, optional
Prep. time: 10 minutes
Cooking time: 30 minutes to cook chicken if
starting with raw
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1/2 cup
(109g); Calories 230; Calories from fat 110; Total fat 12g;
Cholesterol 55mg; Sodium 460mg; Carbohydrate 13g; Dietary
Fiber <1g.
Combine all of the ingredients in a serving bowl
and mix well. Refrigerate at least a few hours for
best flavor. Serve as a wrap, on fresh rolls or on a
bed of lettuce.
Whole Tellicherry Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56036 $ 2.59
1вЃ„ 2 cup glass jar (net 2.2 oz.) #56052 $ 4.19
4 oz. bag #56049 $ 3.85
8 oz. bag #56081 $ 6.65
1 lb. bag #56010 $ 12.30
Whole Malabar Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56131 $ 2.65
1вЃ„ 2 cup glass jar (net 2.5 oz.) #56157 $ 4.25
4 oz. bag #56144 $ 3.55
8 oz. bag #56186 $ 6.09
1 lb. bag #56115 $ 11.20
Paul Ghaemmaghami and twin daughters
Jordan and Lauren are all smiles when
Bernadette is working her magic in the kitchen.
Kerry, Kay, Kirk and Sarah Murchie make
merry in the kitchen on Mom’s birthday.
Kay Murchie
When our daughters were
growing up, we really tried to make
a point of sitting down together for
dinner to talk about how everyone’s
day went,” says Kay Murchie, who
loves cooking with her husband
Kirk in Portland, Maine.
Now that their daughters Sarah
and Kerry are grown, the Murchies
still like to make time for great
family feasts, whether it’s a “murder
mystery” dinner with the neighbors,
or a nice family supper in the
dining room. “We have a breakfast
bar in the kitchen but around the
table it’s more relaxing, and
spirited conversations come more
naturally,” Kay explains.
Lately, Sarah has been getting
pointers from her parents on how
to prepare certain family favorites.
“She is getting married in October
and would like to be able to make a
meal from start to finish,” Kay
shares. One go-to dish for special
occasions is Kay’s Lamb Meatballs.
The recipe, which includes Penzeys
Lamb Seasoning and Spearmint,
also works as a delicious filling for
stuffed mushrooms.
Visit www.penzeys.com to try
Kay’s recipe for Tarragon Turkey
Tea Sandwiches.
Lamb Meatballs
Lamb Stuffed Mushrooms
These delicious appetizers from Kirk and Kay are
like mini-gyros in one delicious bite.
A delicious twist on a party staple.
1
1
1
вЃ„2
1
1
4
вЃ„4
1
1
1
lb. lean, ground lamb
tsp. SPEARMINT or 1-2 TB. fresh
spearmint leaves (stems removed),
minced
tsp. LAMB SEASONING
tsp. PENZEYS FRESHLY GROUND
PEPPER
tsp. salt (optional)
oz. plain low-fat yogurt or sour cream
cucumber, thinly sliced and chopped
TB. vegetable oil for browning
TB. fresh parsley minced
In a roomy bowl, combine the lamb,
SPEARMINT, LAMB SEASONING, PEPPER and salt
(if using) and mix well. Cover and refrigerate
for at least 2 hours to let the flavors meld.
Mix together the yogurt and cucumber and
refrigerate for 2 hours as well. This will be your
dipping sauce. To prevent the sauce from
getting too watery, you may want to squeeze
the cucumbers a bit before mixing with the
yogurt.
Preheat oven to 375В°. Line a large, rimmed
cookie sheet with aluminum foil and set aside.
Form the meatballs in your hand, no larger
than 2 inches in diameter. Brown in a large
skillet with 1 TB. vegetable oil just until evenly
browned, about 5-8 minutes, turning once.
Drain briefly on paper towels. Place on the
cookie sheet and bake at 375В° until done. Kay
and Kirk prefer them to be a bit pink in the
center, so they bake them for about 10 minutes.
Add 5 minutes for totally brown centers. Stir the
parsley into the dipping sauce and serve with
the hot meatballs.
Prep. time: 20 minutes
Cooking time: 10-15 minutes
Yield: 20-30 meatballs depending on size
Nutritional Information: Servings 10; Serving Size 3 meatballs
(49g); Calories 100; Calories from fat 60; Total fat 7g; Cholesterol
30mg; Sodium 35mg; Carbohydrate 1g; Dietary Fiber 0g.
1
1
1
вЃ„2
1
1
1
6-8
вЃ„4
1
lb. lean, ground lamb
tsp. SPEARMINT or 1-2 TB. fresh
spearmint leaves (stems removed),
minced
tsp. LAMB SEASONING
tsp. PENZEYS FRESHLY GROUND
PEPPER
tsp. salt (optional)
12 oz. pkg. baby Bella or white button
mushrooms (about 30 mushrooms)
sun-dried tomatoes
Cup Parmesan cheese, optional
In a roomy bowl, combine the lamb,
SPEARMINT, LAMB SEASONING, PEPPER and salt
(if using) and mix well. Cover and refrigerate for
at least 2 hours to let the flavors meld.
Preheat oven to 350В°. Clean the mushrooms
with a brush or wipe with paper towels. Remove
the stems and trim off the inner edges with a
sharp knife. Arrange the mushroom caps on
an ungreased cookie sheet. Cut the sun-dried
tomatoes into small pieces that will fit into the
mushroom and place a snippet of sun-dried
tomato in each mushroom cap. Place about 1
TB. of the lamb mixture into each mushroom
(you will probably have leftover lamb filling). Do
not overstuff. Bake at 350В° for about 20 minutes.
Sprinkle with cheese, if using, for the last couple
minutes of baking. Drain on paper toweling
before serving.
Prep. time: 20 minutes plus chilling time
Cooking time: 20 minutes
Yield: 30 or so filled mushrooms
Nutritional Information: Servings 10; Serving Size 3
mushrooms (67g); Calories 100; Calories from fat 50; Total fat
6g; Cholesterol 30mg; Sodium 55mg; Carbohydrate 2g; Dietary
Fiber <1g.
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—from
shaker grind to coarse. To fill the peppermill and adjust the
grind, unscrew the nut on top of the mill, lift off the wood
cap, fill with peppercorns, then place the top back on. The
tighter the top is screwed on, the finer the ground pepper
will be. If the top is screwed halfway down, there will be a
large opening in the grinding mechanism, allowing big
chunks of pepper to fall through. If the top is screwed
down tightly, there will be a small opening for fine pepper.
Our salt shakers have larger holes in the top and are
designed to be used with coarse style flake salt. Fine table
salts may pour too quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 24.95
6" Peppermill (Natural Finish) #91143 $ 24.95
8" Peppermill (Dark Finish) #91459 $ 33.95
8" Peppermill (Natural Finish) #91446 $ 33.95
Salt Shakers (filled with Kosher style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 6.95
6" Salt Shaker (Natural Finish) #91167 $ 6.95
8" Salt Shaker (Dark Finish) #91475 $ 7.95
8" Salt Shaker (Natural Finish) #91462 $ 7.95
AVAILABLE IN 2 SIZES AND 2 FINISHES
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 29.95
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 29.95
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 39.95
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 39.95
SALT SHAKERS
HAVE LARGER
HOLES FOR
COARSE STYLE
FLAKE SALT
Note: Local sales taxes apply.
NEW MILL
OLD MILL
IMPROVED GRINDING MECHANISM
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See SPICE INDEX on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | WWW.PENZEYS.COM
29
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.
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.
1вЃ„ 4 cup jar (net 1.0 oz.) #14135 $ 2.99
1вЃ„ 2 cup glass jar (net 2.3 oz.) #14151 $ 4.95
4 oz. bag #14148 $ 4.59
8 oz. bag #14180 $ 7.99
1 lb. bag #14119 $ 14.90
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1вЃ„ 4 cup jar (net 1.0 oz.) #14430 $ 4.59
1вЃ„ 2 cup glass jar (net 2.1 oz.) #14456 $ 8.69
2 cup glass jar (net 7.7 oz.) #14427 $27.59
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1вЃ„ 4 cup jar (net 1.0 oz.) #13833 $ 3.49
1вЃ„ 2 cup glass jar (net 2.3 oz.) #13859 $ 5.89
4 oz. bag #13846 $ 6.25
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on В№/2 -1 tsp. per
pound, dust with a bit of flour and sautГ© 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.
1вЃ„ 4 cup jar (net .6 oz.) #22734 $ 3.25
1вЃ„ 2 cup glass jar (net 1.6 oz.) #22750 $ 5.39
4 oz. bag #22747 $ 6.69
8 oz. bag #22789 $ 12.15
1 lb. bag #22718 $ 23.20
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For saltfree lemon-pepper, see Sunny Spain.
1вЃ„ 4 cup jar (net 1.4 oz.) #22534 $ 3.39
1вЃ„ 2 cup glass jar (net 2.8 oz.) #22550 $ 5.59
4 oz. bag #22547 $ 4.89
8 oz. bag #22589 $ 8.69
1 lb. bag #22518 $ 16.30
Ground White Pepper
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
Ground, -40 mesh, Muntok Indonesian
1вЃ„ 4 cup jar (net 1.2 oz.) #46433 $ 2.89
1вЃ„ 2 cup glass jar (net 2.4 oz.) #46459 $ 4.75
4 oz. bag #46446 $ 4.45
8 oz. bag #46488 $ 7.89
1 lb. bag #46417 $ 14.80
Coarse, 20/30 mesh, Muntok Indonesian
1вЃ„ 4 cup jar (net 1.2 oz.) #46538 $ 2.89
1вЃ„ 2 cup glass jar (net 2.5 oz.) #46554 $ 4.79
4 oz. bag #46541 $ 4.45
8 oz. bag #46583 $ 7.89
1 lb. bag #46512 $ 14.80
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1вЃ„ 4 cup jar (net 1.0 oz.) #45731 $ 2.45
1вЃ„ 2 cup glass jar (net 2.2 oz.) #45757 $ 3.85
4 oz. bag #45744 $ 3.19
8 oz. bag #45786 $ 5.39
1 lb. bag #45715 $ 9.80
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1вЃ„ 4 cup jar (net 1.1 oz.) #45836 $ 2.55
1вЃ„ 2 cup glass jar (net 2.1 oz.) #45852 $ 4.09
4 oz. bag #45849 $ 3.85
8 oz. bag #45881 $ 6.65
1 lb. bag #45810 $ 12.30
Coarse Grind, 20/30 mesh
(popular size, not too large)
Szechuan Peppercorns
More spicy, fragrant and fresh than ever. These are not
true peppercorns, but are actually an aromatic reddish
berry with a black inner seed and peppery bite. A must
for Asian cooking. Perfect added to chicken soup.
1вЃ„ 4 cup jar (net .4 oz.) #56531 $ 2.35
1вЃ„ 2 cup glass jar (net 1.0 oz.) #56557 $ 3.69
4 oz. bag #56544 $ 5.49
8 oz. bag #56586 $ 9.95
1 lb. bag #56515 $ 18.90
30
PENZEYS SPICES | SPRING
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.
1вЃ„ 4 Cup jar (net 1.3 oz.) #22639 $ 3.49
1вЃ„ 2 Cup glass jar (net 3.0 oz.) #22655 $ 5.95
4 oz. bag #22642 $ 5.09
8 oz. bag #22684 $ 8.99
1 lb. bag #22613 $ 16.90
1вЃ„ 4 cup jar (net 1.1 oz.) #46033 $ 2.59
1вЃ„ 2 cup glass jar (net 2.2 oz.) #46059 $ 4.19
4 oz. bag #46046 $ 3.85
8 oz. bag #46088 $ 6.65
1 lb. bag #46017 $ 12.30
Cracked Black Pepper, 10/16 mesh
1вЃ„ 4 cup jar (net 1.2 oz.) #46233 $ 2.65
1вЃ„ 2 cup glass jar (net 2.3 oz.) #46259 $ 4.29
4 oz. bag #46246 $ 3.85
8 oz. bag #46288 $ 6.65
1 lb. bag #46217 $ 12.30
Terry Hudon, left, became a
Penzeys fan after receiving
a gift card from sister
Pauline Baker.
Terry Hudon
When Terry Hudon says
“deviled eggs are deviled eggs”
she’s just being modest, because
hers are clearly eggs-traordinary.
What makes them so special?
Terry combines mayonnaise,
dried mustard, white pepper—
which provides a nice subtle
bite—and a little salt. Then she
amps them up a bit with pickle
juice. And then the finishing
touch—both black and white
sesame seeds for a unique
texture and look.
Terry, a building material
sales representative in Stuart,
Florida, learned years ago that
sometimes the way to her
customers’ hearts is through
their stomachs. “I cook
constantly for my clients,” Terry
confides. “I’d rather prepare
See SPICE INDEX on page 61
Sesame Deviled Eggs
Sadly, we could not locate any square chickens or an egg cuber,
so we had to make plain old egg-shaped eggs. Thankfully the
filling and sesame mixture made our eggs TASTE and look eggstra special.
6
eggs
вЃ„4 Cup regular mayonnaise
1
something for others than cook
for myself.”
She is known to have shared
her baked goods and other
delicious treats with them, along
with her deviled eggs, which are
always a big hit.
For extra fun, Terry
sometimes makes square deviled
eggs.
“If square chickens cannot be
found, go to your nearest
kitchen gadget store and find
molds which form hardboiled
eggs into squares,” she advises.
“Enjoy the looks your family and
guests will give these unusual
but tasty eggs. They make
people laugh, that’s why I like
them,” she chuckles.
There’s certainly nothing
square about that.
1-2
tsp. REGULAR MUSTARD POWDER
вЃ„2 tsp. salt
1
1
tsp. pickle juice from pickle jar
2
TB. each BLACK and WHITE SESAME SEEDS, mixed
together
вЃ„4-1вЃ„2 tsp. GROUND WHITE PEPPER, to taste
1
Place the eggs in a saucepan filled with water. Bring to a boil
and boil gently for 5 minutes. Terry finds that by placing a
large spoon in the pan, she can turn the eggs often so that
the yolks stay in the middle. The spoon also absorbs excess
heat that helps ensure the shells will not crack. While the
eggs are cooking, mix together the mayonnaise, MUSTARD
POWDER, salt, pickle juice and WHITE PEPPER. Using the
larger amount of mustard and white pepper will give the
eggs some heat! Drain the eggs and peel carefully. If using
a square egg mold, place the peeled eggs in the molds and
follow the mold directions. Cut in half. Remove the yolks and
add to the mayonnaise mix. Blend well. Dip the cut edge of
the boiled eggs in the BLACK and WHITE SESAME SEEDS.
Don’t try and move the sesame seeds around once they are
on the egg, just sprinkle more on if need be. Fill with the egg
mixture and serve.
Prep. time: 15 minutes
Cooking time: 12 minutes
Yield: 12 deviled egg halves
Nutritional Information: Servings 6; Serving Size 2 egg halves (58g); Calories
150; Calories from fat 120; Total fat 13g; Cholesterol 190mg; Sodium 310mg;
Carbohydrate 1g; Dietary Fiber 0g.
1-800-741-7787 | WWW.PENZEYS.COM
31
What a
surprise it
was for my
daughter
Deborah and
I to discover
we had each bought a Penzeys
Mini Gift Box to give to each
other for Christmas! We couldn’t
resist having my husband take this
picture. —Diana G.
I am a person who loves to cook
and cooks to love. Just wanted to
tell you that I love your products,
catalog and the recipes. I’m never
anxious about making (your) new
recipes for guests because they
always turn out great.
For Thanksgiving, I had been
experimenting with stuffing recipes
for four weeks prior to the big day.
The recipes were so-so, maybe
borderline good. I was looking
for something outstanding. I
wanted one to clip and stick in my
cookbook to end the search forever
more.
Did I ever find it in Dena Martin’s
Apple-Cranberry Stuffing (Holiday
2009 catalog, page 40)! My family
and our four dinner guests could
not stop raving.
Please send a “Bravo!” to Dena
Martin…and to your food staff
there at Penzeys. I can’t wait to try
your other recipes in the catalog.
—Jeanie B.
Our family raises a wide variety
of foods on our small farm in
Xenia, Ohio. We enjoy fresh milk
and cheese from our dairy goats,
delicious eggs and meat from
32
PENZEYS SPICES | SPRING
our pasture-raised chickens and a
colorful variety of vegetables from
our garden.
Each year, many baby goats are
born here, and we like to name
them according to certain themes,
such as the names of flowers, or of
favorite storybook characters. Last
year, the theme was “spices,” thus
we now have goats named Ginger,
Saffron and Cinnamon running
around the pasture.
The
little tan
kid in the
photo was
originally
named
“Spicy,”
but that
soon changed when my 7-year-old
daughter accidentally called him
“Penzey” instead. It only made
sense as good spices equate to
Penzeys in our household, and he’s
been called Penzey ever since.
Thanks for helping make
everything taste better. —Jill D.
Hello!
For 16 years I
was cook at famous
Fallingwater, Frank
Lloyd Wright’s
masterpiece.
Penzeys spices are
really extraordinary and I enjoy
using them more than any others!
—Elsie H.
I am writing about the receipt
for oatmeal cookies in your Winter
2010 catalog (page 17).
My wife and I have tried at least
12 different receipts and they were
a disaster, and we threw them away.
Along came your winter catalog.
That oatmeal raisin cookie is the
best!
I hope you don’t mind, but I have
shared this with several members of
our family.
Thank you! —Clayton M.
I’m not one to write to let people
know I LOVE their stuff…but
you are the exception. We LOVE
your catalog/magazine and all of
the stories and recipes and Bill’s
personal notes. We love the honesty
about the salts and the true love
he has for his family business. We,
too, own a longstanding (now third
generation) family business and
know how special that is.
We LOVE the spices. The ones
bought at the grocery store were
good…until my mom got a Penzeys
catalog and ordered some spices.
Then she gave me her catalog. Even
my kids can hardly wait to get the
spices. It’s like a taste trip around
the world.
We look forward to the new
catalogs and seeing the new recipes
and family stories of what people
love to cook with your spices. Thank
you! —The Millers
Keep those Cards
and Letters Coming!
Have a comment (or photo) you’d
like to share? Send your letters and
photos (with information about the
people in them) to Editor, Penzeys
Spice Catalog, 19300 W. Janacek
Court, Brookfield WI 53045 or
email [email protected]
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: B10
Billing address
Delivery address (if different from Billing address)
Name__________________________________________________________________
Name__________________________________________________________________
Address_ _______________________________________________________________
Address 1_______________________________________________________________
City_ ________________________________________ State________ Zip____________
Address 2_______________________________________________________________
Daytime Phone_ _________________________________________________________
City_________________________________________ State________ Zip____________
E-mail__________________________________________________________________
Daytime Phone_ _________________________________________________________
E-mail__________________________________________________________________
Item #
Name of Spice/Seasoning
Quantity
Price Per Unit
Total Price
*For additional items or gift orders, please attach an extra sheet (Don’t forget a gift message and separate shipping charges).
Payment Method
Please enclose personal check, money order, gift card, or credit
card information.
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______________________________________________________
Allow 7-14 days for “Slow” shipping
Allow 3-6 days for “Regular” shipping
For orders totaling:
Slow
Regular
$9.99 and under
$3.95
$4.95
$10.00 – $19.99
$4.95
$5.95
$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
$40.00 – $49.99
$7.95
$8.95
$50.00 – $75.99
$8.50
$9.50
$76.00 – $100.99
$9.50
$10.50
$101.00 – $125.99
$10.95
$11.95
$126.00 or more
$12.95
$13.95
For overnight, 2nd day, Alaska, Hawaii, or
foreign countries, include your credit card
number. You will be charged accordingly.
Grand Total
TOLL FREE
TELEPHONE
(800) 741-7787
(414) 760-7337
FAX (414) 760-7317
ONLINE www.penzeys.com
MAIL P
.O. Box 26188
Wauwatosa, WI
53226-0188
HOURS (CST) 8
am-5 pm, Mon–Fri
9 am-3 pm, Sat
1-800-741-7787 | www.penzeys.com
33
Now is a great time
to discover
the possibilities
at Penzeys.
Walk into a Penzeys and the first thing you notice is the inspiring aroma of our spices and seasonings. ”Wouldn’t
that be delicious on grilled chicken?” or “That would taste great in my oatmeal cookies!” are the kind of things
we hear often, because at Penzeys the possibilities are endless. So whether you’re the experienced cook looking
to knock the socks off your Saturday night dinner guests, or you’re just starting out and want to bring variety to
boneless, skinless chicken breasts, come in and browse through our over 250 spices and seasonings. A trip to
Penzeys is the start of something wonderful! Call stores for hours, or go to www.penzeys.com.
WHERE TO FIND A PENZEYS STORE NEAR YOU:
Alabama
Birmingham Area
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Phoenix Area
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
California
Los Angeles Area
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
Menlo Park
771 Santa Cruz Ave.
Phone 650-853-1785
colorado
Denver Area
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
1219 Pearl St.
Boulder, CO
В« Oopoenn
S
Connecticut
Norwalk
Maryland
24 Lasalle Rd.
West Hartford, CT
Phone 860-231-7510
Rockville
Florida
Massachusetts
Jacksonville
Arizona
Boulder
Hartford Area
197 Westport Ave.
Phone 203-849-9085
9332 Arlington Expwy.
Phone 904-727-7197
Winter Park
102 Park Ave.
Winter Park, FL
В« Oopoenn
S
Illinois
Naperville
235 S. Washington St.
Phone 630-355-7677
Oak Park
1138 W. Lake St.
Phone 708-848-7772
Indiana
Indianapolis
5345 E. 82nd St.
Phone 317-577-7778
Iowa
Des Moines Area
8801 University Ave.
Clive, IA
Phone 515-267-0777
Kansas
Kansas City Area
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
1048 Rockville Pike
Phone 301-738-8707
Boston Area
New York
Buffalo
783 Elmwood Ave.
Buffalo, NY
Phone 716-887-9777
Texas
В« Oopoenn
Long Island
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
Michigan
New York City
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
Ohio
Detroit Area
Grand Rapids Area
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
Columbus
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
4455 Kenny Rd.
Phone 614-442-7779
Minnesota
28859 Chagrin Blvd.
Woodmere, OH
Phone 216-839-0777
Minneapolis
3028 Hennepin Ave. S.
Phone 612-824-9777
S
Cleveland Area
Oregon
Dallas
12835 Preston Rd.
Phone 972-392-7777
Houston
516 W. 19th St.
Phone 713-862-6777
Virginia
Falls Church
513 W. Broad St.
Phone 703-534-7770
Richmond
3400 W. Cary St.
Phone 804-254-7667
Wisconsin
Appleton
710 North Casaloma Dr.
Phone 920-733-0977
Brookfield
16750 W. Bluemound Rd.
Phone 262-785-6777
Lakeville
Portland
Glendale
7626 160th St. W.
Phone 952-953-1788
11322 SE 82nd Ave.
Phone 503-653-7779
5524 N. Port Washington Rd.
Phone 414-961-1777
St. Paul
Pennsylvania
Greenfield
8528 Germantown Ave.
Phone 215-247-0770
Madison
674 Grand Ave.
Phone 651-224-8448
Missouri
Philadelphia
St. Louis
Pittsburgh
7338 Manchester Rd.
Phone 314-781-7177
1729 Penn Ave.
Phone 412-434-0570
Nebraska
Tennessee
616 S. 72nd St.
Phone 402-397-5760
6641 W. Poplar Ave.
Germantown, TN
Phone 901-737-7898
Omaha
Memphis Area
penzeys. Love to cook– cook to love.
5016 S. 74th St.
Phone 414-817-0773
3252 University Ave.
Phone 608-238-5776
Wauwatosa
12001 W. Capitol Dr.
Phone 414-760-7307
Northwoods Seasoning
Nutmeg
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.
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 В№/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 ВІ/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.
1вЃ„4 cup jar (net 1.1 oz.) #22134 $ 3.39
1вЃ„ 2 cup glass jar (net 2.4 oz.) #22150 $ 5.59
4 oz. bag #22147 $ 5.59
8 oz. bag #22189 $ 10.09
1 lb. bag #22118 $ 19.10
Fine Ground East Indian Nutmeg
Northwoods Fire Seasoning
Fine Ground Grenadian West Indian Nutmeg
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.
1вЃ„4 cup jar (net 1.0 oz.) #24033 $ 3.65
1вЃ„ 2 cup glass jar (net 2.5 oz.) #24059 $ 6.15
4 oz. bag #24046 $ 6.25
8 oz. bag #24088 $ 11.45
1 lb. bag #24017 $ 21.80
1вЃ„4 cup jar (net 1.0 oz.) #45636 $2.89
1вЃ„ 2 cup glass jar (net 2.2 oz.) #45652 $ 4.75
4 oz. bag #45649 $ 4.45
8 oz. bag #45681 $ 7.89
1 lb. bag #45610 $ 14.80
1вЃ„4 cup jar (net 1.0 oz.) #48532 $ 3.15
1вЃ„ 2 cup glass jar (net 2.4 oz.) #48558 $ 5.29
4 oz. bag #48545 $ 5.45
8 oz. bag #48587 $ 9.85
1 lb. bag #48516 $ 18.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.49
4 oz. bag #55642 $ 6.69
8 oz. bag #55684 $ 12.39
1 lb. bag #55613 $ 19.80
Old World Seasoning
Old World Seasoning is a popular, lower salt, allpurpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
1вЃ„4 cup jar (net 1.1 oz.) #22334 $ 3.15
1вЃ„ 2 cup glass jar (net 2.5 oz.) #22350 $ 5.15
4 oz. bag #22347 $ 4.59
8 oz. bag #22389 $ 7.99
1 lb. bag #22318 $14.90
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.
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
1вЃ„4 cup jar (net 1.2 oz.) #47135 $ 2.29
1вЃ„ 2 cup glass jar (net 2.4 oz.) #47151 $ 3.59
4 oz. bag #47148 $ 2.95
8 oz. bag #47180 $ 4.85
1 lb. bag #47119 $ 8.70
Californian Toasted Onions, Granulated
1вЃ„4 cup jar (net 1.2 oz.) #47230 $ 2.29
1вЃ„ 2 cup glass jar (net 2.5 oz.) #47256 $ 3.59
4 oz. bag #47243 $ 2.95
8 oz. bag #47285 $ 4.85
1 lb. bag #47214 $ 8.70
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1вЃ„4 cup jar (net 1.0 oz.) #46633 $ 2.25
1вЃ„ 2 cup glass jar (net 2.0 oz.) #46659 $ 3.49
4 oz. bag #46646 $ 2.75
8 oz. bag #46688 $ 4.45
1 lb. bag #46617 $ 7.90
Minced (1/8" bits) Californian Toasted Onions
1вЃ„4 cup jar (net .8 oz.) #46938 $ 2.19
1вЃ„ 2 cup glass jar (net 1.7 oz.) #46954 $ 3.35
4 oz. bag #46941 $ 2.75
8 oz. bag #46983 $ 4.45
1 lb. bag #46912 $ 7.90
Spanish CoupГ© Saffron is the top grade of the
Spanish Saffron crop. Extra hand labor is used to
remove every bit of the yellow saffron style material,
leaving 100% beautiful pure red saffron threads.
Spanish CoupГ© Saffron is a truly excellent crop,
especially nice for the traditional Spanish dishes.
CoupГ© Quality Spanish Saffron
(100% red saffron threads)
Net 1вЃ„2 gram #57338 $ 8.49
Net 1 gram #57352 $ 15.99
Net per 1вЃ„4 oz. #57381 $ 81.99
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
CoupГ© or Kashmir Indian Saffron.
Classic Saffron Rice
1
2
1
1
1
вЃ„2
1
Cup long-grain white rice
Cups water or chicken stock
TB. butter
TB. finely minced onion (optional)
tsp. salt
small pinch SAFFRON, crumbled
(90% red safп»їfron threads, 10% yellow saffron styles)
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
* Kashmir "Mogra Cream" Indian Saffron is cur-
Serves: 4; Prep. time: 2 min. Cook: 25 min.
Superior Quality Spanish Saffron
Net 1вЃ„2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1вЃ„4 oz. #57783 $ 65.99
rently unavailable.
See spice Index on page 61
Onion Powder
1-800-741-7787 | www.penzeys.com
35
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with В№/2 cup
buttermilk and В№/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.
1вЃ„ 4 cup jar (net 1.1 oz.) #26037 $ 3.19
1вЃ„ 2 cup glass jar (net 2.5 oz.) #26053 $ 5.29
4 oz. bag #26040 $ 4.89
8 oz. bag #26082 $ 8.69
1 lb. bag #26011 $ 16.30
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in В№/3 cup red wine vinegar and В№/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.
1вЃ„ 4 cup jar (net 1.3 oz.) #26132 $ 3.25
1вЃ„ 2 cup glass jar (net 2.6 oz.) #26158 $ 5.39
4 oz. bag #26145 $ 4.89
8 oz. bag #26187 $ 8.69
1 lb. bag #26116 $ 16.30
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with В№/2 cup sour cream and В№/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.
1вЃ„ 4 cup jar (net 1.2 oz.) #26237 $ 3.19
1вЃ„ 2 cup glass jar (net 2.5 oz.) #26253 $ 5.29
4 oz. bag #26240 $ 4.89
8 oz. bag #26282 $ 8.69
1 lb. bag #26211 $ 16.30
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1вЃ„4
cup olive oil, 1вЃ„4 cup salad oil, 1вЃ„3 cup red wine vinegar
(or 1вЃ„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.
1вЃ„4 cup jar (net 1.0 oz.) #21937 $ 3.15
1вЃ„2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
36
PENZEYS SPICES | SPRING
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 В№/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 2вЃ„3 - 3вЃ„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.
1вЃ„ 4 cup jar (net 0.7 oz.) #16434 $ 2.75
1вЃ„ 2 cup glass jar (net 1.4 oz.) #16450 $ 4.39
4 oz. bag #16447 $ 5.59
8 oz. bag #16489 $ 10.09
1 lb. bag #16418 $ 19.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ВІ/3
cup vegetable oil and В№/3 cup vinegar. To reduce the
calories, use ВІ/3 cup of a mild vinegar, such as rice
vinegar, and В№/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with В№/2 cup sour cream or yogurt and В№/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix. Handmixed from: sugar, salt, garlic, onion, red bell pepper,
oregano, basil, marjoram, rosemary, thyme.
1вЃ„ 4 cup jar (net 1.5 oz.) #26532 $ 3.39
1вЃ„ 2 cup glass jar (net 3.1 oz.) #26558 $ 5.69
4 oz. bag #26545 $ 4.59
8 oz. bag #26587 $ 7.99
1 lb. bag #26516 $ 14.90
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with В№/2 cup
corn oil and 1вЃ„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.
1вЃ„ 4 cup jar (net 1.2 oz.) #26637 $ 3.15
1вЃ„ 2 cup glass jar (net 2.5 oz.) #26653 $ 5.15
4 oz. bag #26640 $ 4.59
8 oz. bag #26682 $ 7.99
1 lb. bag #26611 $ 14.90
L
Ley Clifton and her husband Garry,
photographed on their 20th wedding
anniversary, stay busy managing a large
garden and enjoying their beloved golden
retrievers.
Ley Clifton
ey Clifton created her Caesarstyle Salad Dressing recipe after much
experimentation. “I have never been
a fan of bottled dressings,” she writes
from Orlando, Florida, “and since we
have citrus trees and a large garden, I
make all of my dressings.”
Because of health concerns Ley
is not a fan of raw eggs—a staple in
traditional Caesar Salad dressing—so
she was determined to sidestep that
issue by creating a recipe that was
both savory and healthy.
Mission accomplished.
“I have found that Penzeys Italian
Vinegar and Oil seasoning gives a
unique flavor to all of my dressings,”
Ley says. “We prefer to use more garlic
than is usual but all of my recipes are
by personal taste.” You’ll also find
California Style Seasoned Pepper in
many of Ley’s recipes. (Visit www.
penzeys.com to find another one.)
Ley and husband Garry maintain a
large garden, taking full advantage of
the extended growing season in the
Sunshine State. “As I am writing this
Garry is in the garden picking fresh
peas,” Ley notes. “We have lettuce
nearly every night at this time.”
And they sure know what to do
with it.
Caesar-style Salad Dressing
Thanks to Ley Clifton for sending us this delicious
egg-free dressing!
1
1-2
1-2
2
1-2
1
вЃ„4
1
3
Cup mayonnaise (Ley prefers mayonnaise
made with canola oil)
TB. Dijon-style mustard
TB. Worcestershire sauce
TB. lemon juice
TB. CALIFORNIA SEASONED PEPPER
TB. ITALIAN VINEGAR AND OIL SALAD
DRESSING BASE
Cup freshly grated Parmesan cheese
cloves fresh garlic, minced (or 3вЃ„4 tsp.
MINCED GARLIC rehydrated in 1 TB. water)
Mix all of the ingredients together, starting with
the smaller amounts listed. Blend well, taste and
add more as desired. Toss with bite-size pieces of
romaine lettuce.
Prep. time: 5 minutes
Cooking time: none
Yield: 11вЃ„2 Cups dressing
Nutritional Information: Servings 6; Serving Size 1/4 cup (54g);
Calories 120; Calories from fat 90; Total fat 10g; Cholesterol 0mg;
Sodium 580mg; Carbohydrate 4g; Dietary Fiber 0g.
See SPICE INDEX on page 61
1-800-741-7787 | WWW.PENZEYS.COM
37
Pam
Pingree
Pam reels in a deepwater lingcod and proud
husband David helps show it off.
F
rom her isolated home on
Kodiak Island, Alaska, Pam Pingree
writes, “The only way out here is by
boat or seaplane, so we really have
to think ahead and stock our pantry.
By spring, it can be very low so it
gets challenging, but some of my
best meals have come from being
resourceful.
“I’m pretty much a self-taught
cook. I grew up as one of seven kids
in a very small kitchen. My mom
didn’t give out many lessons, but
she always encouraged me to try
anything. I like to make food from
scratch just like she did.
“Cooking with my kids and
teaching them along the way is
my favorite thing about cooking.
Everyone in our family enjoys
getting in the kitchen. As one of
my daughters put it, �I didn’t know
cooking could be so much fun.’
“In spring we welcome the longer
daylight hours as we await the return
of the sockeye salmon and plentiful
greens such as fiddlehead ferns.
Whenever we want tanner crab
38
38 PENZEYS
Penzeys SPICES
spices |
| SPRING
SPRING
Crab Salad
Pam is fortunate enough to have access to freshly
caught crab. She adds that grilled shrimp or sliced,
grilled chicken breasts may also be used in this
satisfying salad.
Dressing:
11вЃ„2 tsp. BUTTERMILK RANCH DRESSING BASE
11вЃ„2 tsp. water
1
вЃ„2 Cup mayonnaise
1
вЃ„4 Cup buttermilk
2 tsp. olive oil
1 tsp. Dijon-style mustard
1 garlic clove, minced (or 1вЃ„4 tsp. MINCED
GARLIC)
1 lb. high quality cooked crab meat (Pam
uses fresh-caught tanner or “snow” crab)
Salad:
8 Cups salad greens, torn into bite-sized
pieces (roughly 1 large head romaine)
1
вЃ„2 Cup sliced red onion (1 small)
1
вЃ„2 tsp. CRACKED BLACK PEPPER
1
вЃ„4 Cup Parmesan cheese, grated
(marketed as snow crab) for dinner,
we raid our crab pots which are set
all year long.”
Pam adds, “The first time I used
Penzeys salad dressings my thought
was how very versatile these are. They
are just the ticket for my seafood
salads!”
In a medium bowl, combine the BUTTERMILK
RANCH DRESSING BASE and the water and
let stand for 5 minutes. Add the mayonnaise,
buttermilk, olive oil, mustard and garlic and mix
well. Reserve half of the dressing in a separate bowl
or cruet. To the bowl with the other half of the
dressing, add the crab and stir gently so the crab
doesn’t completely break apart. Cover and chill
until ready to serve. For the salad, divide the greens
among 6 plates. Top with a mound of the crab
salad. Arrange the onion around the crab. Sprinkle
with PEPPER and cheese. Serve the reserved
dressing on the side.
Prep. time: 10 minutes
Cooking time: none if starting with cooked crab,
10 minutes if starting with raw crab
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 cup (198g);
Calories 200; Calories from fat 80; Total fat 9g; Cholesterol 95mg;
Sodium 610mg; Carbohydrate 7g; Dietary Fiber 2g.
After a long Alaska winter, Pam looks for
signs of spring like this fin whale passing by
her front yard.
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 В№/3 as much dry as recipe calls for.
1вЃ„4 cup glass jar (net 1.0 oz.) #47430 $ 2.39
1вЃ„ 2 cup glass jar (net 1.9 oz.) #47456 $ 4.25
1 cup glass jar (net 3.9 oz.) #47472 $ 8.19
2 cup glass jar (net 7.7 oz.) #47427 $ 16.19
Oregano
For traditional Italian-American cooking, the sweet,
strong flavor of Turkish oregano can’t be beat. Our
travels to this area have allowed us to import some
wonderful Turkish oregano, the best we've seen in
years. Try some on baked chicken, pork, and fish. For a
simple salad dressing or marinade, mix 1 TB. TURKISH
OREGANO with 1вЃ„2 tsp. each black pepper and garlic,
add to 1вЃ„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, 1вЃ„2 tsp. each MEXICAN OREGANO, cumin, garlic,
salt, and a dash of cayenne.
Broken Leaf Turkish Oregano
1⁄4 cup jar (net .2 oz.) #31730 $ 1.49
1⁄2 cup glass jar (net .5 oz.) #31756 $ 3.09
1 oz. bag #31769 $ 2.45
4 oz. bag #31743 $ 5.59
8 oz. bag #31785 $ 10.19
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup glass jar (net .4 oz.) #31851 $ 2.99
1 oz. bag #31864 $ 2.45
4 oz. bag #31848 $ 5.59
8 oz. bag #31880 $ 10.19
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.
1вЃ„4 cup jar (net 1.4 oz.) #24138 $ 3.65
1вЃ„ 2 cup glass jar (net 3.5 oz.) #24154 $ 6.15
4 oz. bag #24141 $ 6.25
8 oz. bag #24183 $ 12.15
1 lb. bag #24112 $ 23.20
Paprika
Hungarian Sweet Paprika is a traditional spice with
delicious flavor and vibrant color—one of the best
spices from Gram’s kitchen. Just a sprinkle adds a
flavorful and colorful touch to meat, fish and
poultry—not to mention goulash. Hungarian Sweet
Paprika is the best in the world, as Hungary has the
sunshine needed for sweet, rich flavor, and the
knowledgeable farmers to nurture the crop from
planting to harvest.
Hungarian Sweet Kulonleges Paprika
1вЃ„4 cup jar (net 1.0 oz.) #47535 $ 2.89
1вЃ„ 2 cup glass jar (net 2.4 oz.) #47551 $ 4.75
4 oz. bag #47548 $ 4.45
8 oz. bag #47580 $ 7.89
1 lb. bag #47519 $ 14.80
Hungarian Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly or
combined with Sweet Paprika
1вЃ„4 cup jar (net 0.9 oz.) #47630 $ 2.89
1вЃ„ 2 cup glass jar (net 2.5 oz.) #47656 $ 4.79
4 oz. bag #47643 $ 4.45
8 oz. bag #47685 $ 7.89
1 lb. bag #47614 $ 14.80
Smoked Spanish Paprika
Rich, colorful Spanish Paprika, naturally smoked over
traditional oak fires. Awesome flavor and perfect color,
good on just about everything. Sprinkle on chicken
and fish before cooking, add to sauces, soups and salad
dressings. Try some today.
1вЃ„4 cup jar (net 1.0 oz.) #48037 $ 2.99
1вЃ„2 cup glass jar (net 2.4 oz.) #48053 $ 4.95
4 oz. bag #48040 $ 4.79
8 oz. bag #48082 $ 8.55
1 lb. bag #48011 $ 16.10
Parisien Bonnes Herbes
A fragrant all-purpose herbal blend from one of the
cooking capitals of the world. Hand-mixed from: chives,
dill weed, French basil, French tarragon, chervil and white
pepper.
1вЃ„ 4 cup jar (net .2 oz.) #14535 $ 1.85
1вЃ„ 2 cup glass jar (net .3 oz.) #14551 $ 3.39
4 oz. bag #14548 $ 9.15
Parsley
Parsley is America’s favorite herb. Sweet and rich, it
brings out the flavor of other spices and herbs, and is
perfect in soups and on baked chicken or fish. Parsley
flakes are light;1 oz. equals almost 2 cups.
1⁄4 cup jar (net .1 oz.) #31930 $ 1.39
1⁄ 2 cup glass jar (net .2 oz.) #31956 $ 2.79
1 oz. bag #31969 $ 2.75
4 oz. bag #31943 $ 6.29
8 oz. bag #31985 $ 11.59
Pickling Spice
A high-quality blend for all pickling and canning. Handmixed from: yellow and brown mustard seeds, allspice,
cinnamon, bay leaves, dill seed, cloves, ginger, black
peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
Californian Sweet Paprika
1вЃ„ 4 cup jar (net .6 oz.) #14735 $ 2.55
1вЃ„ 2 cup glass jar (net 2.0 oz.) #14751 $ 3.95
4 oz. bag #14748 $ 3.29
Californian paprika is deep red, mild and sweet, nice for chicken
but browns with long cooking
Pizza Seasoning
1вЃ„4 cup jar (net .9 oz.) #47830 $ 2.79
1вЃ„ 2 cup glass jar (net 2.4 oz.) #47856 $ 4.55
4 oz. bag #47843 $ 4.15
8 oz. bag #47885 $ 7.29
1 lb. bag #47814 $ 13.60
Pasta Sprinkle
Pasta Sprinkle is the perfect all-purpose combination of herbs, wonderful sprinkled on
chicken or fish before baking, on steamed or sauteed vegetables, and on pasta as a side dish.
Toss warm, freshly cooked pasta with a bit of butter, olive oil, or meat drippings; В№/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.
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.
1вЃ„4 cup jar (net 1.2 oz.) #23236 $ 3.15
1вЃ„ 2 cup glass jar (net 2.5 oz.) #23252 $ 5.15
4 oz. bag #23249 $ 4.59
8 oz. bag #23281 $ 7.99
1 lb. bag #23210 $ 14.90
1вЃ„4 cup jar (net .2 oz.) #14630 $ 1.85
1вЃ„ 2 cup glass jar (net .6 oz.) #14656 $ 3.69
1 oz. bag #14669 $ 3.09
4 oz. bag #14643 $ 7.15
8 oz. bag #14685 $ 13.15
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
39
Poppy Seed
A sweet and spicy addition to all kinds of baked goods.
Use 2-3 tsp. in a 9 inch pie, but don't stop there. An
all-purpose baking spice, perfect for banana bread,
carrot cake, muffins, coffee cake, use В№/2 tsp. per cup
batter. Hand-mixed from: China cinnamon, allspice,
nutmeg, ginger, mace, cloves.
Whole Blue Dutch A-1 Poppy Seed
1вЃ„4 cup jar (net 1.0 oz.) #15132 $ 3.29
1вЃ„ 2 cup glass jar (net 2.0 oz.) #15158 $ 5.49
4 oz. bag #15145 $ 6.25
8 oz. bag #15187 $ 11.45
1 lb. bag #15116 $ 21.80
Whole White Indian Poppy Seed
Rosemary
Pork Chop Seasoning
Whole Spanish Rosemary Leaves
1вЃ„4 cup jar (net 1.2 oz.) #57538 $ 2.39
1вЃ„ 2 cup glass jar (net 2.6 oz.) #57554 $ 3.75
4 oz. bag #57541 $ 2.65
8 oz. bag #57583 $ 4.25
1 lb. bag #57512 $ 7.50
Ham Logs and Cherry Sauce
Sally K. Field says, “This was one of my mother’s
recipes that she made for special occasions. It was
always a wonderful treat.”
1 lb. ground ham
8 oz. freshly ground pork
11вЃ„2 Cups soft, fine bread crumbs
1 egg, well-beaten
1вЃ„2 tsp. REGULAR MUSTARD POWDER
1вЃ„4 Cup brown sugar
1 tsp. prepared mustard
If you don’t see ground ham at the store, and you
don’t have a meat grinder, we’ve found a blender
works well. Simply cut the ham into small cubes
and blend on the pulse setting in 4 batches,
stirring if need be to get a consistent, finely
ground ham. If you try to place more than about
1
вЃ„4 pound in the blender, it may start to overheat.
Preheat oven to 350В°. Combine the ham, pork,
bread crumbs, egg and MUSTARD POWDER; mix
well. Divide into 10 pieces. Knead each piece
briefly with your hands and roll gently into a
log. Place in a foil-lined shallow pan. Combine
the brown sugar and prepared mustard. Brush
over the top of the logs. Bake at 350В° for 40-45
minutes. Serve with hot cherry sauce.
Cherry Sauce:
2 1вЃ„2 Cups fresh or frozen pitted red sour
cherries (1 15-oz. can tart cherries in juice
works well)
1вЃ„2 Cup sugar
2 TB. cornstarch mixed in 1 TB. water
Place cherries and their juice in a small heavybottomed saucepan. Add the sugar and stir to
dissolve. Bring to a simmer over medium heat.
Drizzle in the cornstarch/water mix. Reduce heat
to low and cook until thick and clear, stirring
constantly, about 2-4 minutes.
Prep. time: 30 minutes
Cooking time: 40-45 minutes
Yield: 10
Nutritional Information: Servings 10; Serving Size 1 log, 2 TB.
sauce (134g); Calories 260; Calories from fat 90; Total fat 10g;
Cholesterol 80mg; Sodium 100mg; Carbohydrate 23g; Dietary
Fiber <1g.
Pumpkin Pie Spice
Sweet blue poppy seeds are used in baking, on breads,
rolls, muffins, and cake. Also great for fruit salad
dressing. Poppy seeds have a high, flavorful oil content.
Refrigerate or freeze during summer months. White
poppy seeds are used in Indian cooking adding
thickness, texture, and flavor to long cooking sauces.
1вЃ„4 cup jar (net 1.1 oz.) #57433 $ 2.39
1вЃ„ 2 cup glass jar (net 2.6 oz.) #57459 $ 3.75
4 oz. bag #57446 $ 2.65
8 oz. bag #57488 $ 4.25
1 lb. bag #57417 $ 7.50
Pork Chop Seasoning 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.
1вЃ„4 cup jar (net 1.6 oz.) #23331 $ 4.09
1вЃ„ 2 cup glass jar (net 3.3 oz.) #23357 $ 6.99
4 oz. bag #23344 $ 5.99
8 oz. bag #23386 $ 10.85
1 lb. bag #23315 $ 20.60
Poultry Seasoning
A traditional poultry rub and stuffing seasoning, a
sage-rich Southern blend. For mouth-watering stuffing,
just mix in В№/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.
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.
The size and shape of Christmas tree needles
1⁄4 cup jar (net .3 oz.) #33039 $ 1.55
1вЃ„ 2 cup glass jar (net .8 oz.) #33055 $3.09
1 oz. bag #33068 $ 1.69
4 oz. bag #33042 $ 3.79
8 oz. bag #33084 $ 6.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.69
1⁄ 2 cup glass jar (net 1.2 oz.) #33150 $ 3.55
1 oz. bag #33163 $ 1.89
4 oz. bag #33147 $ 4.29
8 oz. bag #33189 $ 7.55
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.29
1⁄ 2 cup glass jar (net 1.1 oz.) #33255 $ 3.59
4 oz. bag #33242 $ 4.15
8 oz. bag #33284 $ 7.29
1 lb. bag #33213 $ 13.60
1вЃ„4 cup jar (net .6 oz.) #15037 $ 2.75
1вЃ„ 2 cup glass jar (net 1.2 oz.) #15053 $ 4.39
4 oz. bag #15040 $ 6.25
8 oz. bag #15082 $ 11.45
1 lb. bag #15011 $ 21.80
Raspberry Enlightenment
Our Creative Cook has been working for awhile now to come up with something to use in
rotation with balsamic vinegar to add tartness, sweetness and that dash of flavor that so
many of today’s quick cooked meals want. Raspberry Enlightenment helps. Don’t think of it
as a way to make things taste like raspberry; think of it as a background flavor that makes
everything taste better, especially vegetables, pasta, salads and quickly-cooked meats.
Give it a try. It is designed to help you explore your own creativity. Ingredients: raspberries,
sugar, water, tapioca starch, spices, citric acid.
1 cup glass jar (net 9.8 oz) #97185 $ 6.59
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
1вЃ„4 cup jar (net .2 oz.) #33334 $ 1.39
1вЃ„ 2 cup glass jar (net .5 oz.) #33350 $ 2.89
1 oz. bag #33363 $ 1.85
4 oz. bag #33347 $ 4.09
8 oz. bag #33389 $ 7.09
Rubbed Albanian Prime Sage
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
1вЃ„4 cup jar (net 1.1 oz.) #57833 $ 2.09
1вЃ„ 2 cup glass jar (net 2.4 oz.) #57859 $ 3.19
4 oz. bag #57846 $ 1.95
8 oz. bag #57888 $ 2.85
1 lb. bag #57817 $ 4.70
Fluffy, coarse gray-green powder
Whole Indian Black Sesame Seeds
Sandwich Sprinkle
Shallots
1вЃ„4 cup jar (net .4 oz.) #33439 $ 1.79
1вЃ„ 2 cup glass jar (net .8 oz.) #33455 $ 3.59
1 oz. bag #33468 $ 2.75
4 oz. bag #33442 $ 6.29
8 oz. bag #33484 $ 11.59
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 В№/4
cup vinegar and В№/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
sautГ©ed 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 375Лљ until brown (8-15 minutes),
turning twice while cooking. Hand-mixed from: garlic,
coarse salt, basil, oregano, rosemary, thyme, marjoram
and black pepper.
1вЃ„4 cup jar (net 1.2 oz.) #27539 $ 3.15
1вЃ„2 cup glass jar (net 2.5 oz.) #27555 $ 5.15
4 oz. bag #27542 $ 4.59
8 oz. bag #27584 $ 7.99
1 lb. bag #27513 $ 14.90
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .4 oz.) #33639 $ 1.55
1вЃ„ 2 cup glass jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
Seasoned Salt
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads.
Hand-mixed from: Salt, Sugar, Paprika, Onion, Turmeric,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary, thyme).
1вЃ„ 4 cup jar (net 2.1 oz.) #29238 $ 1.09
1вЃ„ 2 cup glass jar (net 4.2 oz.) #29254 $ 1.89
4 oz. bag #29241 $ 1.29
8 oz. bag #29283 $ 2.39
1 lb. bag #29212 $ 4.30
1вЃ„4 cup jar (net 1.3 oz.) #57938 $ 2.39
1вЃ„ 2 cup glass jar (net 2.7 oz.) #57954 $ 3.79
4 oz. bag #57941 $ 2.65
8 oz. bag #57983 $ 4.25
1 lb. bag #57912 $ 7.50
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 В№/2 tsp. of freeze-dried
shallots equals one clove fresh shallots. From California.
1/4" Chopped Shallots
1вЃ„2 cup glass jar (net .4 oz.) #58056 $ 5.25
1 cup glass jar (net .7 oz.) #58085 $ 10.19
2 cup glass jar (net 1.4 oz.) #58027 $ 17.29
Shallot Salt
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
1вЃ„4 cup jar (net 1.6 oz.) #23131 $ 4.09
1вЃ„ 2 cup glass jar (net 3.3 oz.) #23157 $ 7.89
1 cup glass jar (net 6.3 oz.) #23186 $ 14.49
We’re cutting back on salt.
A really good and healthy thing going on
with food right now is that people are
using less salt. We want to be a part of
this. Going forward we will continue to
sell reasonably priced generic salts of the
earth and sea, but we will no longer be
selling the higher priced specialty salts. I
feel things have gotten to a point where
the specialty salts are glamorizing the use
of salt and, with that, encouraging people
to use more of it. I have also found that
along with the marketing of specialty salt
has come a great deal of misinformation,
including claims that some salts don’t
affect your health like others do. This is
just not true and not something we want
to be a part of. Salt is salt, it really is, and it
tastes no different no matter where it
comes from.
With our belief that cooking comes from
caring for those around you we feel part
of that is caring for the well-being of the
people we cook for. We all have our own
relationship with salt and I respect that,
but as a cook and as a business I feel so
much better about working to cut back
on the use of salt rather than encouraging
the use of more. I hope this makes sense
to you,
Shrimp & Crab Boil Spices
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.
1вЃ„ 4 cup jar (net .8 oz.) #15237 $ 3.29
1вЃ„ 2 cup glass jar (net 1.4 oz.) #15253 $ 5.49
4 oz. bag #15240 $ 6.25
Singapore Seasoning
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
1вЃ„4 cup jar (net 1.3 oz.) #15332 $ 3.65
1вЃ„ 2 cup glass jar (net 2.6 oz.) #15358 $ 6.09
4 oz. bag #15345 $ 5.99
8 oz. bag #15387 $ 10.85
1 lb. bag #15316 $ 20.60
Kosher Style Flake Salt
If you only buy one salt this year make it this
one. Kosher Flake salt has a long history and a
great taste. The special shape of the flakes gives
this salt the maximum of salt flavor with the
minimum of salt used.
1 lb. bag #96025 $ 1.55
Pacific Sea Salt
Pacific Sea Salt is bright white and produced
domestically. The extra coarse is suitable for
grinding in salt mills, the coarse sea salt will
shake out of our standard jar and the fine
variety will work nicely in a home salt shaker.
Extra Coarse Grind, 10/30 mesh
1 lb. bag #96117 $ 2.29
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.09
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.29
1-800-741-7787 | www.penzeys.com
41
Holiday Ham Dinner
42
Penzeys
PENZEYS spices
SPICES | SPRING
r
Glazed Ham with Raspberry Enlightenment
Raspberry Enlightenment adds a new, tasty twist to a traditional honey ham glaze.
8-10
15-30
Glaze:
2
1
вЃ„4
вЃ„4
1
1
1
вЃ„4
1
lb. bone-in ham
WHOLE CLOVES
Cups orange juice
TB coarsely ground fresh BLACK PEPPER
Cup RASPBERRY ENLIGHTENMENT
Cup honey
tsp. DILL WEED
Cup REGULAR MUSTARD POWDER
Preheat oven to 325В°. Wash the ham and pat
dry. Score the ham to help the fat run off during
cooking and stud the ham with as many WHOLE
CLOVES as desired. Poking a small hole in the
ham with a thin knife and then sliding the clove
in instead of pushing it in will help keep the clove
head intact, which is the sweetest part of the
clove. Place the ham in a roasting pan and bake
at 325В° for about 2-21вЃ„2 hours or until the internal
temperature reaches 130В°. While the ham is
baking, put the orange juice in a small saucepan
and heat over medium-high heat until the orange
juice reduces by half. Add the remaining glaze
ingredients and stir to combine. Remove from
heat. When the internal temperature of the ham
has reached 130В°, coat generously with the glaze
and return to the oven. Continue baking the
ham until the internal temperature reaches 165В°,
about another 30 minutes, basting with glaze
every 10 minutes.
Prep. time: 10 minutes
Baking time: 21⁄2–3 hours
Serves: 10-15
Nutritional Information: Servings 15; Serving Size 7 oz. (206g);
Calories 280; Calories from fat 90; Total fat 10g; Cholesterol
105mg; Sodium 90mg; Carbohydrate 11g; Dietary Fiber <1g.
French Potato Salad
Cynthia Field tells us, “This is a good low-salt, light alternative to the usual salad made with mayonnaise.”
2
lbs. whole baby red potatoes, skins on
(start with a 3 lb. bag and use the
smallest 2 lbs.—reserve the larger ones
for another recipe)
large shallot, minced (4 TB. SHALLOTS)
Cup white wine
TB. wine vinegar (Cynthia likes tarragon
vinegar)
tsp. Dijon-style mustard
TB. olive oil
tsp. TARRAGON or 1 TB. fresh tarragon
PENZEYS FRESHLY GROUND PEPPER
to taste
when pierced with a fork. Drain and return to
the warm pot for a few minutes to dry, and then
place in a serving bowl. Add the shallots and
wine. Toss and let the wine soak in for 10 minutes,
gently stirring a few times. In a small bowl,
combine the wine vinegar and mustard. Add the
olive oil a bit at a time, stirring constantly. Pour
over the potatoes and mix well. Sprinkle with the
TARRAGON and PEPPER. This can be served warm
or chilled.
Place the potatoes in a stock pot and cover with
water. Bring to a boil and cook until just tender.
This only takes a few minutes once the pot is
boiling. The potatoes should be barely tender
Nutritional Information: Servings 8; Serving Size 1/2 cup (137g);
Calories 180; Calories from fat 100; Total fat 11g; Cholesterol 0mg;
Sodium 15mg; Carbohydrate 19g; Dietary Fiber 2g.
1
вЃ„4
1
2
1
6
1
Prep. time: 5 minutes
Cooking time: 15-20 minutes
Serves: 6-8
Baby Peas
Bright and springy, this recipe from Cynthia Field makes a great accompaniment to your Sunday ham
dinner.
2
2
1
вЃ„2-1
1
lbs. unshelled baby peas or 1 lb. frozen
baby peas without salt
TB. butter
fresh shallot, minced or 4 TB. freeze-dried
SHALLOTS
tsp. THYME
Melt the butter in a small sauce pan or skillet.
Add the shallots and cook until tender and
golden. Penzeys freeze-dried SHALLOTS will turn
golden almost immediately. Fresh shallots will
take 3-5 minutes. If using fresh peas in the shell,
remove from the shells and steam or parboil until
barely tender—roughly 5 minutes for steaming
and 2 minutes for parboiling. Add to the pan
with the shallots, sprinkle with THYME and cook
See
See spice
SPICE Index
INDEX on
on page
page 61
61
briefly. If you are using frozen peas, place in the
pan with the shallots. Add 1 TB. of water, sprinkle
with THYME, cover, and cook over low heat until
thawed, hot and barely tender, roughly 7-10
minutes.
Prep. time: 10 minutes if shelling peas, 2 minutes
if starting with frozen
Cooking time: 10 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1/3 cup (81g);
Calories 100; Calories from fat 35; Total fat 4g; Cholesterol 10mg;
Sodium 30mg; Carbohydrate 11g; Dietary Fiber 4g.
1-800-741-7787
1-800-741-7787 || www.penzeys.com
WWW.PENZEYS.COM 43
43
Thyme
One of the most fragrant flavors around, our French Thyme is great on
just about everything. Particularly good with chicken, fish and chops,
salads and vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
1вЃ„4 cup jar (net .3 oz.) #34036 $ 1.69
1вЃ„2 cup glass jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
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.
1вЃ„4 cup jar (net 1.2 oz.) #21137 $ 3.89
1вЃ„ 2 cup glass jar (net 2.7 oz.) #21153 $ 6.69
4 oz. bag #21140 $ 6.69
8 oz. bag #21182 $ 12.19
1 lb. bag #21111 $ 23.20
Star Anise
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.85
4 oz. bag #58243 $ 9.09
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.39
4 oz. bag #58148 $ 5.45
Powdered Chinese Star Anise
1вЃ„ 4 cup jar (net .8 oz.) #48132 $ 2.99
1вЃ„ 2 cup glass jar (net 1.9 oz.) #48158 $ 4.99
4 oz. bag #48145 $ 6.09
Sumac
Used plain or mixed with thyme and sesame (Zatar), to
complement fish, meat and vegetables. Processed with
salt.
1вЃ„ 4 cup jar (net 1.2 oz.) #48237 $ 3.39
1вЃ„ 2 cup glass jar (net 2.5 oz.) #48253 $ 5.79
4 oz. bag #48240 $ 6.09
Sunny Paris Seasoning
One of our most popular salt free seasonings. Great for
Cornish hens, chicken, vegetables, rice, eggs and veal.
Simply sprinkle over salads, potatoes, or rice, or mix 1
TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn, dill
weed, basil, tarragon, chervil, bay leaf.
1вЃ„ 2 cup glass jar (net .6 oz.) #15453 $ 9.15
1 cup glass jar (net 1.3 oz.) #15482 $ 15.69
2 cup glass jar (net 2.6 oz.) #15424 $ 28.25
44
Penzeys spices | SPRING
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.
1вЃ„4 cup jar (net 1.2 oz.) #15532 $ 3.49
1вЃ„ 2 cup glass jar (net 2.4 oz.) #15558 $ 5.85
4 oz. bag #15545 $ 5.99
8 oz. bag #15587 $ 10.85
1 lb. bag #15516 $ 20.60
Tarragon
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with poultry
and fish, vegetables and salad dressing.
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.49
1⁄ 2 cup glass jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Trinidad Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on В№/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.
1вЃ„4 cup jar (net 1.3 oz.) #23636 $ 3.25
1вЃ„ 2 cup glass jar (net 3.2 oz.) #23652 $ 5.99
1 cup (net 6.0 oz.) #23678 $ 11.45
2 cup (net 12.0 oz.) #23623 $ 22.79
Tsardust Memories (Russian Style Seasoning)
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1вЃ„4 cup jar (net 1.2 oz.) #28536 $ 3.09
1вЃ„ 2 cup glass jar (net 2.8 oz.) #28552 $ 5.09
4 oz. bag #28549 $ 4.09
8 oz. bag #28581 $ 6.99
1 lb. bag #28510 $ 12.90
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, cumin, garlic, half-sharp
paprika, black pepper, Turkish oregano, sumac, cilantro.
1вЃ„4 cup jar (net 1.1 oz.) #23836 $ 3.39
1вЃ„ 2 cup glass jar (net 2.2 oz.) #23852 $ 5.59
4 oz. bag #23849 $ 5.99
8 oz. bag #23881 $ 10.85
1 lb. bag #23810 $ 20.60
Turmeric
What makes mustard yellow? Turmeric. From India.
1вЃ„ 4 cup jar (net .9 oz.) #48332 $ 2.29
1вЃ„ 2 cup glass jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1вЃ„ 4 cup jar (net 1.5 oz.) #28631 $ 2.75
1вЃ„ 2 cup glass jar (net 3.1 oz.) #28657 $ 4.35
4 oz. bag #28644 $ 2.95
Andy, Rob, Kyle and Scott share the cooking
gene in their family.
The Winkelmans
F
ood and the Winkelmans go
together. “We aren’t built for speed,
except my grandson Kyle,” laughs
Rob Winkelman of St. Ignace,
Michigan. “Nothing is better than
family sitting down with a nice meal
prepared by all hands.”
Recently, when Rob’s son Andy
traveled with his wife Emily to
Northern Michigan from their home
in North Carolina, the family
gathered for a big rib supper. “All of
the Winkelmans made a different
style of ribs,” shares Rob. “There are
three family kitchens in St. Ignace
that can be used at the same time, so
everything was kept hush-hush until
the dinner bell sounded.
“While Andy brings Carolina
flavors to the table, my son Scott’s
and my tastes are Northern
Michigan,” explains Rob. That often
means fresh Great Lakes whitefish
on the grill. “The key is Penzeys
Lemon Pepper and a sprinkle of
paprika for color. Otherwise,
whitefish is pretty white,” Rob jokes.
The Winkelman guys were happy
to share some of their favorite
recipes, including Scott’s
mouthwatering Chicken Parmesan
recipe here. On page 52 you’ll find a
cinnamon-y French Toast from
grandson Kyle, 14, who is following
in the Winkelman cooking tradition.
And visit www.penzeys.com to try
Andy’s Roast Chicken with Winter
Vegetables.
See SPICE INDEX on page 61
Scott’s Chicken Parmesan
When you taste this dish from the Winkelmans it will
be amore at first bite.
4
11вЃ„2
вЃ„2
1
1
1
вЃ„2
вЃ„2
1
1
2
3
1
11вЃ„2
8
boneless, skinless chicken breasts
Cups bread crumbs mixed with 1 tsp.
TUSCAN SUNSET, ITALIAN HERB, or
PASTA SPRINKLE
Cup grated Parmesan cheese, divided
TB. TURKISH OREGANO
TB. CALIFORNIA BASIL
tsp. CAYENNE PEPPER
Cup flour
eggs, lightly beaten
TB. olive oil
16 oz. jar marinara sauce, divided (or one
15 oz. can of tomato sauce plus
1 tsp. TUSCAN SUNSET, ITALIAN HERB,
or PASTA SPRINKLE)
Cups grated mozzarella cheese
oz. dry pasta
Preheat oven to 375В°. Place the chicken breasts
between 2 pieces of waxed paper and pound
until they are about 1⁄2-inch thick. If you don’t
have a dedicated meat mallet, a heavy jar or small
saucepan works fine. In a wide, shallow bowl,
combine the bread crumbs, HERB BLEND of your
choice, 1вЃ„4 cup of the Parmesan cheese, OREGANO,
BASIL and CAYENNE PEPPER. Lightly coat each
chicken breast with flour, shaking off the excess.
Then, dip the chicken in the eggs and then the
bread crumbs, making sure to evenly coat both
sides. Heat the oil in a roomy frying pan over
medium heat or use an electric skillet set to 350В°.
Carefully add the chicken to the pan. Cook until
golden brown on each side. Spread 1 Cup of the
marinara sauce or seasoned tomato sauce in the
bottom of a glass baking dish. Place the chicken
in the dish and top with the remaining marinara
sauce. Sprinkle with the mozzarella cheese and
the remaining Parmesan cheese. Bake at 375В° for
20 minutes or until the cheese is bubbly. While
the chicken is baking, cook the pasta according to
package directions. Serve the chicken and pasta
with a nice salad for a complete meal.
Prep. time: 20 minutes (including pre-cooking the
chicken)
Cooking time: 20 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 chicken breast
with sauce and 1 Cup pasta (342g); Calories 670; Calories from fat
230; Total fat 25g; Cholesterol 160mg; Sodium 710mg;
Carbohydrate 66g; Dietary Fiber 6g.
1-800-741-7787 | WWW.PENZEYS.COM
45
Beef Soup Base and Seasoning
For rich beef stock use В№/2 - 3/4 tsp. Beef Base for each
cup (8 oz.) hot water. This is equivalent to 1 bouillon
cube, though Beef Base has more flavor and less salt.
Plain beef broth is wonderful when you’re under the
weather, or add noodles or vegetables for a quick lunch.
To “beef up” the flavor of soup, stew or gravy, add 2-3
tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp.
Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef
drippings to enhance the flavor of 2 cups gravy.
(net 8.0 oz.) #90186 $ 8.39
Chicken Soup Base and Seasoning
For rich chicken stock use В№/2 - 3/4 tsp. Chicken Base for
each cup (8 oz.) hot water. This is equivalent to 1
bouillon cube, though Chicken Base has more flavor
and less salt. Plain broth is great when you’re on a diet,
or add noodles and vegetables for a quick lunch. When
making rice, add 1 tsp. Chicken Base to the water for
rich flavor. Chicken base is used to fortify the flavor of
soup, stew or gravy. For 2 quarts of soup or stew, add
2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken
Base to 2-3 TB. chicken drippings to enhance the flavor
of 2 cups gravy.
(net 8.0 oz.) #90281 $ 8.39
Ham Soup Base and Seasoning
Our soup bases are great for broth,
soup or gravy, but they also make great
seasonings. Try a little in rice, vegetables
and casseroles—wherever you need
a bit of extra flavor. Refrigeration is
recommended, but not necessary.
Ham Base is traditionally used to add rich, smoky ham
flavor to split pea or bean soup. For 2 quarts soup or
stew made with a ham bone, add 1 TB. Ham Base. For
soup without ham, use В№/2 - 3/4 tsp. Ham Base per cup
(8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3
TB. drippings from baked ham to enhance the flavor of
2 cups gravy. Ham Base gives a flavorful boost to plain
vegetables or rice, just add a bit to the cooking water.
(net 8.0 oz.) #90586 $ 8.39
Pork Soup Base and Seasoning
For rich roast pork flavored stock, use В№/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
(net 8.0 oz.) #90881 $ 8.39
46
Penzeys spices | SPRING
Seafood Soup Base and Seasoning
For rich seafood stock, use В№/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, В№/2 cup water and 1-2 tsp.
Seafood Base. Cook over medium heat 3-5 minutes,
stirring, until reduced by about half. Serve over cooked,
drained pasta.
(net 8.0 oz.) #90986 $ 8.39
Turkey Soup Base and Seasoning
For rich turkey stock, use В№/2 - 3/4 tsp. Turkey Base for
each cup hot water. This is equivalent to 1 bouillon cube,
though Turkey Base has more flavor and less salt. Plain
broth is good food for those times you’re under the
weather, or add vegetables or noodles for a quick lunch.
Turkey Base is often used to extend turkey gravy for
holiday dinners, or to fortify the flavor of dishes made
with turkey leftovers, such as soup, stew or casseroles.
For 2 quarts of soup or stew made with leftovers, add 23 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base with
4-5 TB. turkey drippings for 3 cups gravy.
(net 8.0 oz.) #90386 $ 8.39
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1 tsp.
to a cup of hot water. Throw a little in the pot to season
pasta and rice, great to add a little oomph to vegetable
casseroles and plain steamed veggies. Wonderful for
poaching fish. Rich roasty carrots form the base of our
new Vegetable Soup base, along with powdered
onions, potatoes and tomatoes. For full ingredients and
nutro, go to www.penzeys.com/soup.html
(net 8.0 oz.) #90481 $ 8.39
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
Cooking, quilting and canning keep Kathleen
Bernauer busy in her home in Chugiak, Alaska.
K
Kathleen
Bernauer
athleen Bernauer calls herself
a “more is better” cook, so when you
see a recipe like her Ham and Bean
Vegetable Soup you can count on
her slipping a few extra veggies into
the pot. “This is just the basic
recipe,” confides Kathleen. “I now
add more carrots, potato, celery and
onion.”
One thing hasn’t changed over
the years—it is still a much
requested dish at social functions.
Actually, make that a much dictated
dish. “They’ll say �Oh, you’ll bring
that’ and I’ve just been �voluntated’
again,” she laughs. “I thought I made
a great bean soup before I tried this
recipe. This is a GREAT bean soup.”
Kathleen has been a Penzeys
customer for many years. Although
she moved to Alaska 15 years ago she
is still an occasional customer in the
Torrance, California store, where
during her last visit she donned a
Penzeys apron and posed for a
photograph.
She’s happily retired in Chugiak,
about 45 minutes from Anchorage,
where she cooks, quilts, and cans
fruits and vegetables.
“I’ll never leave,” says Kathleen.
“Everything is wonderful here.”
See SPICE INDEX on page 61
Ham and Bean Vegetable Soup
If you are lucky enough to have some leftover ham, be sure to try this tasty soup from Kathleen Bernauer.
1
8
1
11вЃ„2
2
4
4
1
1
1-2
вЃ„2
1
lb. dry navy beans (Kathleen uses dried
cranberry beans)
Cups water or chicken broth (you may
need more depending on the beans you
use)
TB. EPAZOTE
lbs. meaty smoked ham bone or ham
hocks
medium potatoes, peeled and cubed
medium carrots, peeled and sliced
stalks celery, sliced
medium onion, chopped
TB. THYME, crushed
TB. CHICKEN or HAM SOUP BASE
tsp. PENZEYS FRESHLY GROUND PEPPER
hot sauce or CAYENNE PEPPER to taste
Rinse the beans. Put the beans, water and
EPAZOTE in a stock pot. Make sure the beans are
covered by the water. Bring to a boil. Reduce the
heat and simmer for 2 minutes. Remove from
the heat, cover, and let stand for 1 hour. Or, you
may soak the beans in the water and EPAZOTE
overnight in a covered pan. Do not drain.
Bring the beans and liquid to boiling. Add the
ham bone or ham hocks. Reduce the heat, cover,
and simmer for 1 hour or until the beans are
nearly tender. Remove the ham or hocks. When
the ham is cool enough to handle, remove the
meat from the bones and chop. Discard the
bones and return the meat to the soup. Add the
potatoes, carrots, celery, onion, THYME, SOUP
BASE, PEPPER and hot sauce. Stir well to dissolve
the SOUP BASE. Cover and simmer for 30 minutes
or until the vegetables are tender.
Prep. time: 20 minutes plus bean soaking time
Cooking time: 90 minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 1 cup (264g);
Calories 310; Calories from fat 80; Total fat 9g; Cholesterol 35mg;
Sodium 310mg; Carbohydrate 38g; Dietary Fiber 13g.
1-800-741-7787 | WWW.PENZEYS.COM
47
Tuscan Sunset
Wasabi
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 В№/3 cup olive oil and В№/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, В№/4 cup
mayonnaise, and В№/4 cup buttermilk, divide between 2 salads.
1вЃ„4 cup jar (net .5 oz.) #16539 $ 2.39
1вЃ„ 2 cup glass jar (net 1.0 oz.) #16555 $ 4.59
4 oz. bag #16542 $ 9.09
Taco Seasonings
48
Penzeys spices | SPRING
Blend of horseradish, mustard, tapioca starch and wasabi.
1вЃ„ 4 cup jar (net .9 oz.) #48637 $ 2.19
1вЃ„ 2 cup glass jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
Natural Wasabi with pure Wasabi powder
Blend of horseradish, mustard, wasabi and tapioca starch.
1вЃ„ 4 cup jar (net .9 oz.) #48732 $ 3.95
1вЃ„ 2 cup glass jar (net 1.9 oz.) #48758 $ 7.45
Pure Wasabi
100% pure wasabi
1вЃ„ 8 cup small glass jar (net .7 oz.) #48895 $ 14.89
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1вЃ„ 4 cup jar (net .8 oz.) #23731 $ 3.09
1вЃ„ 2 cup glass jar (net 1.7 oz.) #23757 $ 5.09
4 oz. bag #23744 $ 6.25
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish paprika, cumin, cilantro, Tellicherry black
pepper, Mexican oregano, jalapeno powder.
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 ВЅ cup sour cream and В№/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.
Need a quick and
easy dinner?
Make tacos!
Natural Wasabi
Chicken Taco Seasoning
Taco Seasoning
1вЃ„4 cup jar (net 1.4 oz.) #23531 $ 3.19
1вЃ„ 2 cup glass jar (net 2.9 oz.) #23557 $ 5.25
4 oz. bag #23544 $ 4.25
8 oz. bag #23586 $ 7.35
1 lb. bag #23515 $ 13.50
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
1вЃ„4 cup jar (net 1.1 oz.) #24233 $ 3.09
1вЃ„ 2 cup glass jar (net 2.1 oz.) #24259 $ 5.09
4 oz. bag #24246 $ 5.25
8 oz. bag #24288 $ 9.39
1 lb. bag #24217 $ 17.70
Bold Taco Seasoning
Rojo Taco Seasoning
1вЃ„4 cup jar (net 1.2 oz.) #24338 $ 3.19
1вЃ„ 2 cup glass jar (net 2.7 oz.) #24354 $ 5.29
4 oz. bag #24341 $ 4.59
8 oz. bag #24383 $ 7.99
1 lb. bag #24312 $ 14.90
1 cup glass jar (net 8.4 oz) #97280 $ 5.35
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook 812 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
Sally K. Field
G
ood recipes have long lives.
Just ask Sally K. Field of Hampden,
Maine.
Sally writes, “I do not remember a
time when my mother didn’t make
this cake…and it was always a treat.
When I was getting ready to be
married, I copied a few of Mom’s
recipes. I was surprised to see that
particular cake recipe was one she
originally got from my husband-tobe’s grandmother!”
Another recipe that rekindles fond
memories is Sally’s mom’s Ham Logs
and Cherry Sauce (recipe on page
40). “This was something my mother
made for special family dinners. I
do remember it was always greeted
with pleasure.
I make the
logs by rolling
them between
my hands and
I can tell you for sure
they will not all look exactly alike,”
she laughs.
Sally’s handiwork extends well
beyond the kitchen. She loves
to quilt. “I’m in the process of
developing some advanced quilting
classes for a local quilt shop,” she
says. “It’s a good way to keep busy as I
wait for temperatures above freezing
and the first spring growth to pop
here in Hampden.”
Strolling through Rockefeller Gardens
in Seal Harbor, Maine, is a springtime
pleasure for Sally.
Banana Blueberry Cake
Originally this recipe did not call for blueberries, but
Sally is a creative cook and loves to play with old
family favorites.
1
вЃ„2
1
2
вЃ„4
1
1
2
1
1
3
11вЃ„4-11вЃ„2
Cup sugar
Cup butter (1 stick), room temperature
eggs
Cup buttermilk
tsp. PURE VANILLA EXTRACT
Cups flour
tsp. baking soda
tsp. salt
large very ripe bananas, mashed fine
Cups fresh or frozen small blueberries
(Sally uses small, Maine wild blueberries;
we had no trouble at all using fresh larger
Midwest berries), optional
Frosting (optional):
2 sticks butter, room temperature
2 tsp. PURE VANILLA EXTRACT
4 Cups powdered sugar, sifted
6 TB. milk, divided
Preheat oven to 350В°. Grease and flour a 9x13 pan
and set aside. In a roomy bowl, cream together the
sugar and butter. Add the eggs, buttermilk and
VANILLA and blend until smooth. In a separate
bowl, sift together the flour, baking soda and salt.
Gradually add to the batter and mix well. Stir in the
mashed bananas. Fold in the blueberries, if using.
Pour into the pan and bake at 350В° for about 35
minutes. Frost, if desired.
To make the frosting, cream the butter and PURE
VANILLA EXTRACT together on medium speed with
an electric mixer. Alternate adding powdered sugar
and milk, mixing well on low speed after each
addition.
Prep. time: 10 minutes
Baking time: 35 minutes
Serves: 12-18
Nutritional Information for Cake, no Frosting: Servings 18;
Serving Size 1 piece (73g); Calories 170; Calories from fat 50; Total
fat 6g; Cholesterol 35mg; Sodium 250mg; Carbohydrate 29g;
Dietary Fiber 1g.
Nutritional Information for Frosting: Servings 18; Serving Size 2 TB.
(40g); Calories 190; Calories from fat 90; Total fat 10g; Cholesterol
25mg; Sodium 75mg; Carbohydrate 27g; Dietary Fiber 0g.
See SPICE INDEX on page 61
1-800-741-7787 | WWW.PENZEYS.COM
49
Madagascar Vanilla Beans
Regarded as the world's best, Madagascar beans set
the standard for prime vanilla flavor.
3 beans #58430 $ 7.25
15 beans #58456 $ 28.65
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 7.25
15 beans #58656 $ 28.65
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and using
the sugar in baking (replace 1 TB of the
regular sugar in the recipe with 1 TB
of Vanilla Sugar). We also love tossing
Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and
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.
1вЃ„2 cup glass jar (net 3.4 oz.) #92351 $ 6.59
1 cup glass jar (net 6.8 oz.) #92380 $ 10.99
2 cup glass jar (net 13.6 oz.) #92322 $ 21.99
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92256 $ 15.95
8 fluid ounce bottle #92285 $ 27.69
16 fluid ounce bottle #92214 $ 46.95
ALMOND, LEMON AND ORANGE EXTRACTS ON PAGE 22.
50
PENZEYS SPICES | SPRING
D
onna Smith loves springtime
in her hometown of Alexandria,
Virginia. “We enjoy the cherry
blossoms, living so close to the
nation’s capital,” she shares. “I
welcome each new fruit and veggie
as it arrives at the market. I love a
crispy salad with a touch of whimsy
such as carrots and cucumbers
cut into cute shapes. What fun to
discover a little fish or a tiny heart in
your salad!”
Donna’s Lemon Berry Muffins
were born during an extra flavorful
blueberry season. “I very much like
the way lemon brightens a recipe,
whether in muffins or fish or soup.
Penzeys Powdered Lemon Peel is a
must for creating smooth sauces.”
An Italian woman who lived in
Donna’s apartment building over
40 years ago is responsible for many
of her baking adventures. “I used
to open my door just to enjoy the
Donna Smith
Lemon Berry Muffins
“Muffins are one of the great foods for sharing,”
says Donna. “These are great to take to meetings,
welcome a new neighbor, or to offer comfort during
difficult times.” Donna’s favorite variation of this
recipe is a mix of half blueberries and half sliced, fresh
Bing cherries, but no matter which combination you
use, these muffins are berry delicious.
“I love when my friend Diane, her
granddaughter Elise and my friend Lydia come
for afternoon tea,” says Donna (in the bluegreen blouse). “The Lemon Berry Muffins fit
right in!”
aromas of her wonderful breads and
biscotti cooking. What a blessing
Theresa was!
“Baking has always been a joy, but
it has also been very therapeutic,”
she reveals. “When I am happy, I
bake. When I cannot sleep, I bake.
Whenever I want to comfort a friend
or just accomplish something, I
bake.”
21вЃ„8
вЃ„2
21вЃ„2
1
1
вЃ„2
вЃ„2
1
1
1
вЃ„2
1
2
1
1
Cups all-purpose flour, divided
Cup sugar
tsp. baking powder
tsp. MINCED LEMON PEEL
tsp. POWDERED LEMON PEEL
tsp. salt
Cup lemon yogurt
Cup vegetable oil
large eggs
tsp. DOUBLE-STRENGTH VANILLA EXTRACT
6-8 oz. pkg. fresh blueberries, cherries or
raspberries, alone or mixed (about 11вЃ„4
Cups total)
Streusel Topping:
2 TB. all-purpose flour
1
вЃ„2-1 tsp. POWDERED LEMON PEEL
3 TB. VANILLA SUGAR
1 TB. cold butter
Preheat oven to 375В°. Combine 2 cups of the
flour, the sugar, baking powder, MINCED LEMON
PEEL, POWDERED LEMON PEEL and salt in a large
bowl. Make a well in the center of the mixture. Stir
together the yogurt, oil, eggs and VANILLA. Pour
into the well and stir until just moistened. Toss
together the remaining flour and the berries. Fold
into the batter. Spoon into lightly-greased muffin
pans, filling 2вЃ„3 full.
For the Streusel Topping: Combine the flour,
POWDERED LEMON PEEL and VANILLA SUGAR. Cut
the butter into the mixture with a pastry blender
or fork until crumbly. Spoon evenly over the batter
in the muffin pans. If you like LOTS of topping,
proportionately increase streusel mixture to
desired amount.
Bake at 375В° for 20-22 minutes or until golden.
Remove muffins from pans immediately and cool
on wire racks.
Prep. time: 15 minutes
Baking time: 20-22 minutes
Yield: 12-15 muffins
Nutritional Information: Servings 15; Serving Size 1 muffin (71g);
Calories 200; Calories from fat 80; Total fat 9g; Cholesterol 25mg;
Sodium 170mg; Carbohydrate 28g; Dietary Fiber 1g.
1-800-741-7787 | WWW.PENZEYS.COM
51
Kyle’s French Toast
Nothing makes a morning brighter in the Winkelman
home than homemade French toast. See page 45 for
another recipe from the Winkelmans.
2
1
2
2
вЃ„4
1
2-3
4
6-8
eggs
Cup milk
tsp. PURE VANILLA EXTRACT
tsp. sugar
tsp. salt (omit if using salted butter)
TB. PENZEYS CINNAMON
TB. butter, divided
slices cinnamon swirl bread
In a wide, shallow bowl, mix together the
eggs, milk, VANILLA, sugar, salt and half of the
CINNAMON. Heat an electric frying pan to 375В° or
a large, non-stick skillet over medium-high heat.
Add 2 TB. of butter to the pan and swirl it around
to coat. Dip the slices of bread in the egg mixture,
coating both sides, and then place in the pan.
Sprinkle the remaining CINNAMON over the bread.
Cook until nicely browned on both sides, about
11вЃ„2-2 minutes per side. Be very careful flipping the
bread because the cinnamon swirl tends to make it
less strong and more likely to break. Just reach all
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality 100%
premium Madagascar “Bourbon Islands” vanilla beans. These
beans have a rich and complex, smooth, true flavor. The coolperking process retains the bean's full flavor, along with all of the
desirable vanilla side notes. With over 400 flavor components in
every high-quality vanilla bean, artificial vanilla (which contains
only one–synthetic vanillin) will never come close to matching
the wonderful richness of pure vanilla extract. This extract is 10%
stronger than the pure vanilla extract sold in supermarkets, and
has the great Madagascar flavor. Ingredients: water, alcohol, sugar
and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
52
PENZEYS SPICES | SPRING
the way under the bread with a large spatula to flip
and it works fine. Add more butter as needed for
the next batch. Serve with maple syrup.
Prep. time: 5 minutes
Cooking time: 3-4 minutes per batch
Serves: 4
Nutritional Information: Servings 4; Serving Size 2 slices (162g);
Calories 340; Calories from fat 160; Total fat 17g; Cholesterol
125mg; Sodium 350mg; Carbohydrate 37g; Dietary Fiber 4g.
A
Billie Dickinson
friend introduced me to
Penzeys spices years ago and I’ve
been a faithful customer ever since,”
says Billie Dickinson of Silverdale,
Washington. “There is absolutely
nothing like that first whiff when I
open a new bag of cinnamon. Yum!
“I started baking when I was very
young. My mother made the meat
and potatoes, but she hated to bake.
So the cakes and cookies were left to
me. I’m still not that good at meat
and potatoes, but if you can live on
desserts…” laughs Billie.
“I have three amazing children,
Anthony, Drew and Julia. I cook
for them and all their friends. I’m
happiest when cooking for an army.
I can’t think of a better way to tell
loved ones that you are thinking of
them than to share something you
have made.”
When Billie isn’t cooking she
might well be fiddling away her time.
“My father Glenn is an old-time
fiddler. I realize how very special his
music is, which is why I am learning
to play.
“When our fiddler group gets
together, there is always someone
willing to eat. My grandmother’s
recipe for Oatmeal Pie is a favorite
treat. She was a wonderful cook,
whether it was everyday food or
special treats. It’s funny how we
remember good food from our
childhood,” Billie smiles. “Even the
plates!”
Oatmeal Pie
Billie shares, “This is a rich pie, and absolutely yummy.
I got this recipe from my grandmother, Freda.”
2
1
4
2
вЃ„4
1
11вЃ„4
2
1
вЃ„4
11вЃ„2
1
1
“I don’t have a sunny spot for my garden, so I
grow my veggies in pots,” says Billie, who
seems to have quite a harvest on her hands.
See SPICE INDEX on page 61
It’s always a special treat
for Billie’s children,
Anthony, Julia and Drew
(left to right), when
Grandpa Glenn plays his fiddle.
unbaked, 9-inch pie shells (see below for
our favorite recipe)
Cup milk
eggs
Cups sugar
lb. butter, melted (1 stick)
Cups light corn syrup
tsp. PURE VANILLA EXTRACT
tsp. PENZEYS CINNAMON
tsp. salt
Cups old-fashioned rolled oats
small pkg. (6-7 oz.) shredded coconut
Preheat oven to 350В°. In a large mixing bowl, beat
together the milk, eggs, sugar, butter, corn syrup,
VANILLA, CINNAMON and salt. Stir in the oats and
coconut. Divide the batter between the two pie
shells and bake at 350В° until browned evenly on
top, about 40-45 minutes. Let cool at least an hour
before cutting.
Prep. time: 10 minutes for filling plus 20 minutes if
making crust
Baking time: 40-45 minutes
Serves: 16
Crust:
11вЃ„2
11вЃ„2
1
вЃ„2
1
3-5
sticks butter, room temperature (3вЃ„4 cup)
Cups flour
tsp. sugar
tsp. salt
TB. milk
Using a fork or your fingers, mix the butter with
the flour, sugar 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. Divide the dough in two pieces. Pat the
pieces into disc shapes and cover with plastic wrap.
Refrigerate at least 20 minutes.
Nutritional Information: Servings 16; Serving Size 1 piece (129g);
Calories 430; Calories from fat 180; Total fat 20g; Cholesterol
85mg; Sodium 260mg; Carbohydrate 62g; Dietary Fiber 2g.
1-800-741-7787 | WWW.PENZEYS.COM
53
4 JAR BOXES
Baker’s Assortment Gift Box
Herb Gift Box
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar
Pure Vanilla Extract
#81748 $28.89
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni,
Bavarian Rub, Parisien Bonnes Herbes
#81043 $15.99
This gift box contains the ingredients any baker
will love—the most popular spices for fresh,
homemade baked goods.
Cheese Seasonings Gift Box
Rich with cheese, spices, poppy and sesame
seeds, these seasonings were originally made for
sprinkling on green salads or garlic bread. They
are also great mixed, 1-2 TB, in a Cup of vinegar
and oil, mayonnaise, sour cream or yogurt for
salad dressing, pasta, or vegetable dip. Also good
sprinkled on sautГ©ed or baked chicken or fish,
steamed vegetables, eggs, baked potatoes or
popcorn.
G I F T B O X E S | 4 JAR
BOX CONTAINS: Salad Elegant, Rocky Mountain
Seasoning, Garden Salad, Sicilian Salad
#85746 $25.69
Cocoa Lover’s Gift Box
This gift contains all the spices needed to make
delicious, homemade hot chocolate. Also perfect
for coffee lovers, just line up the jars by the
espresso maker.
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $13.49
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 $25.89
Extracts Gift Box
We've combined all of our popular extracts into
one gift. Perfect for baking or adding flavor to
pancake or waffle batter, cake mixes, coffee, tea or
hot chocolate. Extracts are really flavorful, and a
little goes a long way, so this is a gift that will last.
BOX CONTAINS: Double Strength Madagascar Pure
Vanilla Extract, Pure Almond Extract, Pure Orange
Extract, Pure Lemon Extract
#81843 $37.99
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular meat, poultry and
fish seasonings from summertime grilling to
winter broiling.
BOX CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $22.95
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.
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red
“Regular” Hot Chocolate label and the other with
our green “Hint o’ Mint” label. It’s a fun gift to give...
and in this case maybe even more fun to receive.
GIFT SET CONTAINS: One 2-cup jar Regular Hot
Chocolate mix, One 2-cup jar Hot Chocolate mix with
a Hint of Mint, 1 green-labeled mug, 1 red-labeled
mug
#87737 $29.29
Pepper Lover’s Gift Box
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
6” BOX CONTAINS: 6” peppermill, Tellicherry Black
Peppercorns, White Peppercorns, Green Peppercorns
#81148 $39.49
8” BOX CONTAINS: The same gift as above, but with
the larger 8” peppermill
#81443 $48.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk
Ranch, Green Goddess, and Creamy Peppercorn
#85641 $20.59
Some Like It Hot Gift Box
Indian Curry Gift Box
The perfect gift for that special someone who
can never have it hot enough.
BOX CONTAINS: Maharajah Curry Powder, Garam
Masala (Punjabi Style), Tandoori Seasoning, Balti
Seasoning
#80741 $34.69
Spicy Wedding Shower 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 $21.69
Mill Owner’s Gift Box
A thoughtful gift for those who already have a
peppermill (or two).
BOX CONTAINS: Tellicherry Black Peppercorns,
White Peppercorns, Green Peppercorns, Four Peppercorn Blend
#81243 $22.95
Mini Gift Box
Penzeys new Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible
and reasonable. These four amazing, universallyappealing spices will instantly bring
deliciousness to the cooking of everyone you
know. Perfect as a tasteful token of your love for
someone special, a hostess gift or a thoughtful
thank-you gift. Penzeys Mini Gift Box, the right lil’
gifty for right now.
BOX CONTAINS: Вј cup jar each of our new Penzeys
Cinnamon, Penzeys Freshly Ground Pepper, Penzeys
Garlic Powder and our salt-free Mural of Flavor
Seasoning. Also includes a packet of four cards with
handy tips for each spice.
#82419 $11.95
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT
Curry Powder, Northwoods Fire
#80941 $19.99
Four good, easy-to-use mixes. The vibrantly
colored blends, nestled in bay leaves, cinnamon
sticks, and whole nutmeg, make this gift stand
out at any group gift-opening, and won’t be
duplicated.
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning, and wedding charms
#86543 $25.59
Taco Seasonings Gift Box
All of our Taco Seasonings in one box. Tacos are
so tasty, quick and easy, is it any wonder one of
the most popular flavors in America is Mexican?
BOX CONTAINS: Original Taco, Bold Taco, Chicken
Taco, Rojo Taco Seasoning
#81948 $27.95
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, 11вЃ„2 oz. of cinnamon sticks,
1
вЃ„2 oz. of whole Grenada nutmegs and 1вЃ„2 oz. of select
Turkish bay leaves, a brochure with recipes on how to
use the cinnamon sticks, nutmeg and bay leaves.
4 jar kit #89744 $3.69
SPICY WEDDING SHOWER GIFT BOX
#86543 $25.59
SALAD LOVERS GIFT BOX
#85641 $20.59
G I F T B O X E S | 4 JAR
GRILL & BROIL GIFT BOX
#86743 $22.95
MINI GIFT BOX
#82419 $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 $44.69
12 JAR BOX CONTAINS: Cajun Seasoning, Fox Point
Seasoning, Singapore Seasoning, Buttermilk Ranch
Dressing Base, China Ginger Powder, Sweet Curry
Powder, Chinese 5 Spice, Italian Herb Seasoning,
Bicentennial Rub, Bouquet Garni, Arrowroot Starch,
Cayenne Pepper
#86022 $54.49
Baker’s Assortment Gift Box
G I F T B O X E S | 8 JAR
This gift box contains the ingredients any baker
will love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: Sweet China Cassia
Cinnamon, Natural High Fat Cocoa, Double Strength
Madagascar Pure Vanilla Extract, Ceylon True Cinnamon, Dutch Blue Poppy Seeds, China Ginger Powder,
Minced Lemon Peel. Quarter cup jars of: Powdered
Cloves, Ground Cardamom
#81580 $49.95
Flavors of Asia Gift Box
Asian cooking in American kitchens has been
popular for some time. Whether you are a fledgling
Asian cook or an iron chef, this gift box has all the
basic tools for a delicious Asian meal at home.
BOX CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese 5 Spice,
Singapore Seasoning, Indonesian SatГ©
#82282 $41.29
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners
to pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
BOX CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning,
Cajun Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $42.89
Salt Free Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—from
beginners to pros. This bestselling box combines
our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling.
BOX CONTAINS: Sunny Spain, California Seasoned
Pepper, Singapore Seasoning, Mural of Flavor, Jerk
Chicken/Fish, Black/Red, Tuscan Sunset, Florida
Seasoned Pepper
#86988 $45.79
56
Herb Gift Box
One of our most popular gifts. There is no better
or easier way to add flavor to everyday meals
than with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California
Basil, Herbes de Provence, Pasta Sprinkle
#80383 $28.49
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
BOX CONTAINS: Sweet Curry Powder, Hot Curry Powder, Maharajah Curry Powder, Tandoori Seasoning,
Rogan Josh, Balti Seasoning, Garam Masala (Punjabi
Style), Vindaloo Seasoning
#80488 $58.29
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning, Sunny Spain Seasoning, Tuscan Sunset, Adobo
Seasoning, Jerk Chicken/Fish, Pasta Sprinkle, Regular
Chili Powder
#82387 $42.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk
Ranch, Creamy Peppercorn, Green Goddess,
Country French Vinaigrette, Garden Salad, Sandwich
Sprinkle, Salad Elegant
#85188 $43.89
Some Like It Hot Gift Box
The perfect gift for that special someone who
can never have it hot enough.
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT
Curry Powder, Northwoods Fire, Vindaloo Seasoning,
Ground Chipotle Pepper, Crushed Indian Style Red
Pepper, Galena St. Rib Rub
#85388 $42.89
Spicy Wedding Gift Box
An excellent, moderately priced wedding gift
that the bridal couple will love. Eight top-selling,
very popular spices and seasonings. A great
combination for setting up a kitchen, nice for
new cooks and for those experienced enough to
appreciate great spices.
BOX CONTAINS: Pasta Sprinkle, Creamy Peppercorn, Cajun Seasoning, Medium Hot Chili Powder,
Hungarian Sweet Paprika, Ground China Cinnamon,
Jerk Chicken Seasoning, English Prime Rib Rub and
wedding charms
#86880 $41.89
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most
praise. It is easy to please the most demanding
bridal couple with this gift. A beautiful, sturdy
wooden peppermill, peppercorns, and four
versatile seasoning blends combine to form a gift
that will enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry Peppercorns, Four Peppercorn Blend, Garden
Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English Prime Rib Rub and wedding charms
#86385 $69.95
Starter Set Gift Box
Great for someone who is just starting out. This
gift includes the most basic, easiest to use spices
and seasonings. Everything from salads to
popcorn to steak can be easily prepared–the
perfect gift to encourage someone to cook tasty,
healthy, inexpensive meals for one or more.
BOX CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $39.59
Steak Seasonings Gift Box
America's love affair with steak is alive and well.
These seasonings are blended using robust
spices and coarser grinds to stand up to your
favorite steak.
BOX CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial
Rub, Singapore Seasoning, Northwoods Seasoning,
Mignonette Pepper, SatГ© Seasoning
#86680 $48.39
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital
for authentic and flavorful Mexican cooking.
BOX CONTAINS: Epazote, Ground Ancho Chili Pepper, Ground Cumin, Mexican Oregano, Broken Leaf
Cilantro, Ground Chipotle Pepper, Adobo Seasoning,
Powdered Ceylon Cinnamon
#81685 $38.59
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 11вЃ„2 oz. of cinnamon sticks,
1
вЃ„2 oz. of whole Grenada nutmegs and 1вЃ„2 oz. of select
Turkish bay leaves, a brochure with recipes on how to
use the cinnamon sticks, nutmeg and bay leaves.
8 jar kit #89881 $4.39
DELUXE SPICY WEDDING GIFT BOX
#86385 $69.95
SALT FREE GRILL & BROIL GIFT BOX
#86988 $45.79
See SPICE INDEX on page 61
G I F T B O X E S | 8 JAR
STEAK SEASONINGS GIFT BOX
#86680 $48.39
CRATES
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen,
a place where good sense combines with great
taste. A gift for the family that's just starting
out, for older folks trying to eat more healthy, or
even for yourself.
#85962 $136.49
Baker’s Gift Crate
From apple bread to blueberry pie to cookies,
this gift fits the bill for every baking recipe. Our
Baker’s Crate has it all—it might even be the
perfect addition to your own kitchen or a
thoughtful wedding gift.
#83539 $129.95
Grill & Broil Gift Crate
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and
fish seasonings from summertime grilling to
winter broiling. Perfect for all cuts of beef, pork,
chicken and seafood, just rub on to taste,
starting with 1 tsp. per pound.
#85838 $97.59
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 I F T C R AT E S
#87632 $226.95
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 $179.95
Everyone loves pepper, it's the most used spice
in America, so it’s no wonder this crate makes
an excellent wedding present or wonderful gift
for someone special.
#82082 $99.95
The Spice Replacement Gift Crate
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.
Pasta & Salad Seasonings Gift Crate
Two Hearts Gift Crate
Kitchen of Provence Gift Crate
#87432 $126.79
The BIG CRATE of Spices
The Pepper 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.
#86172 $119.39
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87537 $154.79
#87337 $114.95
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 $119.95
THE WEDDING GIFT CRATE
#87029 $119.95
58
PASTA & SALAD SEASONINGS GIFT CRATE
#87337 $114.95
BAKERS GIFT CRATE
#83539 $129.95
TWO HEARTS GIFT CRATE
#87537 $154.79
See SPICE INDEX on page 61
59
Bridget and her brother Matthew put their
heads together at a family feast. If there isn’t a
reason to get together, Bridget makes one up!
Bridget
Zimmerman
I
can’t wait!” writes Bridget
Zimmerman of Buffalo, New York,
about the newest Penzeys store arriving
in her hometown this spring. “My
friend Pam Petrushesky, who is Greek
and a fabulous cook, hooked me on
your spices and showed me the ease of
cooking well.
“Buffalonians tend to be pretty
opinionated about food, especially our
chicken wings and kielbasa. But there
is always food and plenty of it. Take
pierogies—great teams of grandmas
get together and make thousands at a
time to sell for church fundraisers.
“Buffalo is a great place to raise a
family,” Bridget adds. “We liked
exploring different cultures with my
girls as they got older so we would try a
different ethnic restaurant the first
Friday of each month.”
The first snowmelts in Buffalo each
spring bring big melting-pot
celebrations. “During our huge St.
Patrick’s Day party, everyone is Irish,”
she shares. “And on Dyngus Day,
Buffalo’s post-Lenten party to shake
off cabin fever, everyone is Polish!”
Here, Bridget’s friend Pam shares
her version of party-pleasing Buffalo
Chicken Dip. You’ll find Bridget’s
irresistible Mexican Cheesy Chicken
Dip Г la Buffalo on page 63.
60
PENZEYS SPICES | SPRING
Buffalo Chicken Dip
Bridget shares this recipe from her friend Pam
Petrushesky.
11вЃ„2
11вЃ„2
вЃ„4
вЃ„3
1
1
2
вЃ„2
1
2
1
tsp. BUTTERMILK RANCH DRESSING MIX
tsp. water
Cup buttermilk
Cup mayonnaise
8 oz. pkgs. cream cheese (lower fat
NeufchГўtel works well in this recipe)
Cup Frank’s hot sauce or your favorite
hot sauce
Cups cooked, shredded chicken
Cup shredded cheddar cheese
Preheat oven to 350В°. In a mixing bowl, combine
the BUTTERMILK RANCH DRESSING MIX with the
water. Let stand for 5 minutes. Add the buttermilk
and mayonnaise and mix until smooth. Add the
cream cheese, hot sauce and chicken and mix
well. Put the mixture in a shallow baking dish. Top
with the cheese and bake at 350В° for 30 minutes.
Serve with tortilla or corn chips.
Prep. time: 10 minutes
Cooking time: 30 minutes
Serves: 24 as an appetizer
Nutritional Information: Servings 24; Serving Size 1/4 cup (45g);
Calories 100; Calories from fat 70; Total fat 8g; Cholesterol 30mg;
Sodium 300mg; Carbohydrate 1g; Dietary Fiber 0g.
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning
Ajwain Seed . . . .
Allspice . . . . . . .
Almond Extract. .
Anise Seeds . . . .
Annatto Seeds . .
Apple Pie Spice . .
Arrowroot Starch.
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Baking Spice . . . . . . . . . . .
Balti Seasoning . . . . . . . .
Bangkok Blend . . . . . . . .
Barbecue of the Americas . . .
BBQ 3000 . . . . . . . . . . . . .
Basil . . . . . . . . . . . . . . . . .
Bavarian Style Seasoning . .
Bay Leaves . . . . . . . . . . . . .
Beef Roast Seasoning . . . . . .
Bell Peppers . . . . . . . . . . . .
Bicentennial Rub . . . . . . . . .
Black and Red Spice . . . . .
Bouquet Garni . . . . . . . . .
Brady Street Cheese Sprinkle .
Bratwurst Sausage. . . . . . . .
Breakfast Sausage . . . . . . . .
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Cajun Seasoning . . . . . . . . . 13
Cake Spice . . . . . . . . . . . . . 12
California Seasoned Pepper 13
Caraway Seed. . . . . . . . . . . 13
Cardamom. . . . . . . . . . . . . 13
Celery Flakes . . . . . . . . . . . 13
Celery Salt . . . . . . . . . . . . . 13
Celery Seed . . . . . . . . . . . . 13
Charnushka . . . . . . . . . . . . 13
Cheese Seasonings
Brady Street . . . . . . . . . . . 6
Garden Salad . . . . . . . . . . 6
Rocky Mountain . . . . . . . . 6
Salad Elegant . . . . . . . . . . 6
Sicilian Salad. . . . . . . . . . . 6
Chervil . . . . . . . . . . . . . . . 13
Chesapeake Bay Seasoning . . 18
Chicago Steak Seasoning . . . 18
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . 10
Ancho Chili Peppers . . . . . 10
Arbol Chili Peppers. . . . . . 10
Cascabel Pepper . . . . . . . 10
Cayenne Red Pepper . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . 11
Dundicut Peppers . . . . . . 11
Guajillo Peppers . . . . . . . 11
JalapeГ±o Peppers. . . . . . . 11
Sanaam Chili Peppers . . . . 11
Tien Tsin Chili Peppers. . . . 11
Chili powders and seasonings
. . . . . . 12
Chili Con Carne
. . . . . 12
Hot Chili Powder
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . 12
Chinese Five Spice Powder . 18
Chip & Dip Seasoning. . . . . . 18
Chives. . . . . . . . . . . . . . . . 18
Cilantro. . . . . . . . . . . . . . . 18
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . 14
China-Tung Hing . . . . . . . 14
Vietnamese Ex-Fancy . . . . 14
Indonesia-Korintje . . . . . . 14
Penzeys Cinnamon . . . . . .14
Ceylon Stick Cinnamon . . . 17
Cinnamon Chunks . . . . . . 17
Cinnamon Sugar . . . . . . . 17
Cinnamon Sticks . . . . . . . 17
Cloves. . . . . . . . . . . . . . . . 18
Cocoa Powder . . . . . . . . . . 19
Coriander . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . 23
Cumin. . . . . . . . . . . . . . . . 18
. . . . . . 20
Curry Powder Hot
Curry Powder Sweet . . . . . 21
D, E, F
Dill Seed . . . . . . . . . . .
Dill Weed. . . . . . . . . . .
English Prime Rib Rub . .
Epazote. . . . . . . . . . . .
Fajita Seasoning . . . . . .
Fennel . . . . . . . . . . . .
Fenugreek . . . . . . . . . .
Fines Herbes . . . . . . .
Florida Seasoned Pepper
Four Peppercorn Blend . .
4/S . . . . . . . . . . . . . . .
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30
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4/S Smoky . . . . . . .
4/S Spicy . . . . . . . .
Fox Point Seasoning.
French Four Spice
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Galangal . . . . . . . . . . .
Galena Street Rub . . . . .
Garam Masala . . . . . .
Garden Salad Seasoning .
Garlic . . . . . . . . . . . . .
Garlic Salt . . . . . . . . . .
Ginger . . . . . . . . . . . .
Greek Seasoning . . . . . .
Gumbo File Powder . . . .
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Mace . . . . . . . . . . . . . .
Maharajah Curry Powder
Mahlab . . . . . . . . . . . . .
Marjoram . . . . . . . . . . .
Mint . . . . . . . . . . . . . . .
Mulling Spices . . . . . . . .
Mural of Flavor Seasoning
Mustard Powder . . . . . . .
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25
20
25
25
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25
G
H, I, J, K, L
Herbes de Provence
Horseradish Dip . . .
Horseradish Powder.
Hot Chocolate Mix
Italian Herb Mix . .
Italian Sausage . . . .
Jars (storage) . . . . .
Jerk Chicken/Fish .
Jerk Pork . . . . . .
Juniper Berries . . . .
Kala Jeera . . . . . . .
KrakГіw Nights . . . .
Lamb Seasoning .
Lemon Extract . . . .
Lemon Grass . . . . .
Lemon Peel . . . . . .
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M, N
Mustard Seed . . . . . . . . . .
Northwoods Seasoning . . .
Northwoods Fire Seasoning.
Nutmeg . . . . . . . . . . . . .
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25
35
35
35
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48
40
O, P, R
S
Old World Seasoning . . . . . . 35
Onion Powder . . . . . . . . . . 35
Onions, White and Toasted . . 35
Orange Extract . . . . . . . . . . 22
Orange Peel . . . . . . . . . . . . 39
Oregano . . . . . . . . . . . . . . 39
Ozark Seasoning . . . . . . . . . 39
Paprika . . . . . . . . . . . . . . . 39
Paprika, Spanish Smoked . . . 39
Parisien Bonnes Herbes . . . 39
Parsley . . . . . . . . . . . . . . . 39
Pasta Sprinkle . . . . . . . . . 39
Pepper
Black Peppercorns . . . . 26, 27
Penzeys Freshly
Ground Pepper . . . . . . . .26
Green Peppercorns. . . . . . 26
Ground Black Pepper . . . . 30
Ground White Pepper . . . . 30
Pink Peppercorns . . . . . . . 26
. 30
Szechuan Peppercorns
White Peppercorns. . . . . . 26
Pepper Blends
. 30
European Peppercorns
. 30
Four Peppercorn Blend
Lemon Pepper Seasoning . 30
Mignonette Pepper . . . . 30
Shallot Pepper Seasoning . 30
Szechuan Pepper Salt . . . . 30
Peppermills . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . 39
Pizza Seasoning . . . . . . . . . 39
Poppy Seed . . . . . . . . . . . . 40
Pork Chop Seasoning . . . . . . 40
Poultry Seasoning . . . . . . 40
Pumpkin Pie Spice . . . . . . . . 40
Raspberry Enlightenment . 40
Saffron . . . . . . . . . . . . . . .
Sage. . . . . . . . . . . . . . . . .
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . .
Country French Vinaigrette
Creamy Peppercorn . . . . .
Greek Seasoning . . . . . . .
. . . . . .
Green Goddess
Italian Vinegar and Oil. . . .
Salsa Salad Seasoning . . . .
Salad Elegant Seasoning . . . .
Salt
Kosher Style Flake Salt. . . .
Pacific Sea Salt. . . . . . . . .
Sandwich Sprinkle. . . . . . . .
SatГ© Seasoning . . . . . . . . . .
Savory Leaves. . . . . . . . . . .
Seasoned Salt. . . . . . . . . . .
Sesame Seeds. . . . . . . . . . .
Shallots. . . . . . . . . . . . . . .
Shallot Salt. . . . . . . . . . . . .
Shrimp and Crab Boil . . . .
Sicilian Salad Seasoning . . . .
Singapore Seasoning . . . .
Soup Base . . . . . . . . . . . . .
Southwest Seasoning. . . . . .
Star Anise . . . . . . . . . . . . .
Sumac . . . . . . . . . . . . . . .
. . .
Sunny Paris Seasoning
Sunny Spain Seasoning . . .
35
41
Gift Boxes & Crates
American Kitchen .
Baker’s Assort . . . .
Baker's Crate . . . .
The Big Crate . . . .
Cheese Seasonings
Cocoa Lover's . . . .
Do-It-Yourself . . . .
Ethnic Milwaukee .
Extracts . . . . . . . .
Flavors of Asia . . .
Grand Spice Crate .
Grill & Broil . . . . .
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. . . 54, 56
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. . . . . 58
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. . . 54, 56
. . . . . 54
. . . . . 54
. . . . . 56
. . . . . 58
. 54, 56, 58
Herb . . . . . . . . . . . . . .
Hot Chocolate Set . . . . . .
Indian Curries . . . . . . . . .
International Salt-Free . . .
Kitchen of Provence Crate .
Mill Owners . . . . . . . . . .
Pasta and Salad Crate . . . .
Penzeys Mini Gift Box . . . .
Pepper Crate . . . . . . . . .
Pepper Lover’s . . . . . . . .
Salad Lover’s . . . . . . . . .
Salt Free Grill & Broil . . . .
54, 56
. . 54
54, 56
54, 56
. . 58
. . 54
. . 58
. . 54
. . 58
. . 54
54, 56
. . 56
Some Like It Hot . . . . . .
Spice Replacement Crate
Spicy Wedding . . . . . . .
Spicy Wedding Deluxe . .
Spicy Wedding Shower . .
Starter Set . . . . . . . . . .
Steak Seasonings . . . . .
Taco Seasonings . . . . . .
Taste of Mexico . . . . . . .
Two Hearts Crate . . . . . .
Wedding Crate . . . . . . .
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54, 56
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. . 56
. . 54
. . 56
. . 56
. . 54
. . 56
. . 58
. . 58
Rocky Mountain Seasoning .
Rogan Josh . . . . . . . . . .
Rojo Taco Seasoing . . . . . .
Rosemary . . . . . . . . . . . .
36
36
36
36
36
36
36
.6
41
41
41
20
41
41
41
41
41
41
.6
41
46
44
44
44
44
44
T
Taco Seasonings . . . .
Tandoori Seasoning
Tarragon . . . . . . . . .
Thyme, French . . . . .
Trinidad Lemon-Garlic
Marinade. . . . . . . . .
Tsardust Memories . .
Turkish Seasoning . . .
Turmeric . . . . . . . . .
Tuscan Sunset . . . .
.
.
.
.
.
.
.
.
.
.
.
.
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.
48
20
44
44
.
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.
.
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.
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.
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.
.
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44
44
44
44
48
.
.
.
.
.
. .
. .
.
.
.
.
.
.
.
. . . 50
. 50, 52
. . . 50
. . . 44
. . . 21
. . . 48
. . . 48
V, W, Z
Vanilla Beans . . . . .
Vanilla Extract. . . . .
Vanilla Sugar . . . . .
Venison Sausage . . .
Vindaloo Seasoning
Wasabi . . . . . . . . .
Zatar (Zahtar) . . . . .
.
.
.
.
1-800-741-7787 | WWW.PENZEYS.COM
61
One for the Road to Uniqueness
There is just so much so cool about cooking.
For each of us our cooking tells a story of where we are
from, where we have been, and who we’ve met along our
way. With so many places, so many experiences, and so many
different people to surround ourselves with, there really is
no way for any two cooks to share the same tale.
With the coming opening of our Buffalo store we are
getting to meet a whole bunch more cooks who have found
themselves in a very good spot for cooking. Maybe it is the
location, or the people, or possibly even the effects of all
that snow, but something about Buffalo really does seem to
excite the people there about bringing their own very
flavorful takes to the food they cook and share with those
around them.
Try this tasty dish. It is part Buffalo, and part Mexico,
while being entirely Bridget Zimmerman. Make it just the
way she does or make it a starting point for your own Cheesy
Chicken Adventure.
Enjoy,
62
PENZEYS SPICES | SPRING
Mexican Cheesy Chicken Dip Г la Buffalo
This is a nice party dip with a healthy amount of
vegetables.
1
1
1
1
1
1
1
1
1
1
вЃ„4
1
lb. shredded, cooked chicken;
browned ground beef; or cooked
chorizo sausage
TB. olive oil
Cup chopped red onion (1 medium
onion)
green bell pepper, diced
TB. minced fresh garlic (or 1 tsp.
dried MINCED GARLIC)
15.5 oz. can black beans, drained
15.5 oz. can pinto beans, drained
16 oz. bag frozen corn kernels
8 oz. can enchilada sauce (or 8 oz.
tomato sauce + 2 tsp. REGULAR
CHILI POWDER)
Cup salsa
Cup chopped fresh cilantro (or 1 TB.
dried CILANTRO)
1-2 tsp. ADOBO SEASONING
1
tsp. FAJITA SEASONING
1
вЃ„2-1 tsp. PENZEYS FRESHLY GROUND
PEPPER, to taste
6
oz. package grated Monterey Jack
cheese (11вЃ„2 cups if you are grating
your own)
6
oz. package grated sharp cheddar
cheese (11вЃ„2 cups if you are grating
your own)
Garnishes:
2
Cups diced tomato (2 large
tomatoes)
1
Cup sour cream
1
вЃ„2 Cup chopped fresh cilantro
1
avocado, chopped
tortilla chips for dipping
Preheat oven to 350В°. Grease a 9x13 pan and
set aside. Heat the oil in a skillet over mediumhigh heat. Add the onion, bell pepper and
garlic and cook until softened. In a large bowl,
combine the chicken, cooked vegetables,
beans, corn, enchilada sauce, salsa, cilantro,
ADOBO SEASONING, FAJITA SEASONING and
PEPPER. Mix well. Spoon half of the mixture
into the pan. In a separate bowl combine the
cheeses. Sprinkle half of the cheese mixture
over the chicken/veggie mixture. Top with the
remaining chicken/veggie mix and then top
with the rest of the cheese. Bake at 350В° for 30
minutes. Let stand for 5 minutes before serving.
Sprinkle with the garnishes of your choice and
serve with chips for dipping.
Prep. time: 30 minutes
Cooking time: 30 minutes
Serves: 24 as an appetizer
Nutritional Information: Servings 24; Serving Size 1/2 cup
(157g); Calories 190; Calories from fat 90; Total fat 10g;
Cholesterol 35mg; Sodium 260mg; Carbohydrate 14g;
Dietary Fiber 4g.
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
Fax Your Order: 1-414-760-7317
Order Online: www.penzeys.com
PRESORTED
STANDARD
U.S. POSTAGE
PAID
PENZEYS,
BULK
RATE LTD.
U.S. POSTAGE
PAID
PENZEYS, LTD.
Customer Number
Catalog Number
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