LO V E TO CO O K– CO O K TO LO V E
S P R I N G 2011
Louise Hartwell Carr’s
Shrimp Г‰touffГ©e, page 41
Celebrating
25
years
of
(could it be?)
Penzeys!
Gram’s
Banana Cake,
page 63
Sesame Chicken Skewers · Taco Pasta Shells · Faithy’s Baked Beans · Stuffed Pork Chops
Happy Birthday Cake!
Especially when it’s made
with our rich, flavor-full Vanilla.
Crazy Chocolate Cake, page 53
Italian Cream Cake, page 51
2 fluid ounce bottle #92135 $ 5.95
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
Bonnie Butter Cake
with Caramel Icing, page 36
Birthday Spice Cake, page 17
See page 50 for all our Vanillas,
including Single and DoubleStrength, Vanilla Beans and
Vanilla Sugar!
Now
available in
2 oz. bottle
s!
(actu
al size)
Great White Pound Cake, page 37
Gram’s Banana Cake, page 63
4 Egg White Cake, page 52
Why-Plant-Yellow-Beets-In-Your-Garden
Cake, page 15
O
ur years of
selling spices have taught us that
cooking is not a one size fits all
world: far from it. We’ve learned
the true beauty of cooking lies in
the incredible diversity of the
people who cook, and in the
incredible variety of the food they
cook. Those years have also taught
us for all of our differences, for the
tremendous variety of what we
cook, people who cook have
something in common. They care
enough to make the lives of those
around them better. The research
shows that people who share
dinner together at the kitchen
table go on to share a brighter
future. A brighter future made
possible by people with the spirit
to build it one meal at a time. It is
this spirit we celebrate, this spirit
we hope to spread, this spirit that
makes all who cook ONE. Through
our pages we hope to share the
greater family of human kindness
that we’ve found all cooks belong
to. Come along and join us.
Be ONE.
Twenty five years … to be honest I don’t know for sure what to say.
Seems like not just yesterday, but earlier this morning that I was the
only employee spending most of my days just pretty much listening
to myself breathing. For so long it seemed like the movie Groundhog
Day, waking up to repeat the same day over and over with nothing
ever changing.
But then one day you wake up to a bunch of people anxiously
awaiting your page three writing on the 25th anniversary because
today is the day the files are due at the printer. And you are not the
only employee any more, far from it. Now there are hundreds of really
amazing wonderful people who get up in the morning and leave
their homes to come work at Penzeys.
When I started, as much as my plan was to open a store right away,
reality was that being a mail order business was all I could really
afford or even handle. I remember those early years of walking to the
post office to get the mail hoping for fourteen orders but setting myself up to not be disappointed if the P.O. box only held four. Today we
have better than fifty stores across the country and even on the days
of the worst snow storms we still get thousands of people driving out
of their way to take home our spices and seasonings. I’m not too sure
how this has happened, but I know there are a lot of people, employees and customers alike, who I am in debt to for making Penzeys
Spices what it is today. Thank you.
With this issue kicking off the year of our 25th anniversary we
are featuring a nice bunch of birthday themed recipes and stories
including some great birthday cakes. I like the birthday theme not
just because this is Penzeys Spices 25th birthday. Over these past 25
years I’ve come to appreciate that cooking really is at its most magical when it is given as a gift, and there is nothing more healing in this
world than giving someone their favorite meal cooked their favorite
way on their very special day.
Happy Birthday everyone,
[email protected]
S P R I N G 2011
Stuffed Pork Chops and Green Potatoes
from Maggie Seymour
7
Taco Pasta Shells from Sherrie Wolfe
9
CHILI PEPPERS & POWDERS
10-12
CELEBRATE CINNAMON
14-17
Why-Plant-Yellow-Beets-In-Your-Garden Cake
Birthday Spice Cake from Anne MacGregor
21
Smothered Salmon for Two
Sesame Chicken Skewers
22
Birthday Ribs from Stacy Maddigan
23
PEPPERS & PEPPERCORNS
26-31
Beef Stew Г la Chili Colorado from Susan Prazak
Beef Rib Roast
Frosted Cauliflower
Kaleidoscopic Turkey Loaf from Martie Kyde
FIND A PENZEYS STORE NEAR YOU
34
CALLING ALL COOKS
35
SAVE ROOM FOR CAKE!
Bonnie Butter Cake with Caramel Icing
Great White Pound Cake
36-37
Faithy’s Baked Beans from Stella Papadakis
38
Г‰touffГ©e from Louise Hartwell Carr
41
Pan-Fried Rainbow Trout and Spring Salad
45
Black Bean Salad with Southwest Steak
49
VERY VANILLA
Italian Cream Cake
4 Egg White Cake
Crazy Chocolate Cake
50-53
GIFT BOXES & CRATES
54
Lamb Sausage and Rice Bake
from Priscilla Weaver
60
SPICE INDEX
61
ONE FOR THE ROAD
Gram’s Banana Cake
62
Page 23
Page 53
Page 45
Page 17
Arizona Dreaming
How much should I buy?
A good guideline is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
Arizona Dreaming is simply a delicious all-purpose
coming together of spices. The flavors of South of
the Border combined in the ways that Americans
love so much. Great for just about everything, use
frequently to season: Vegetables, Rice, Beans, Beef,
Pork, Scrambled Huevos, Ground Turkey, Cheese,
Salad Dressings. Free from salt. Hand-mixed from:
ancho chili pepper, black pepper, onion, garlic, paprika,
spices, cumin, citric acid, Mexican oregano, cilantro,
lemon peel, chipotle pepper, red pepper, jalapeГ±o,
cocoa, natural smoke flavoring.
1⁄4 cup jar (net .9 oz.) #15837 $ 2.99
1вЃ„2 cup jar (net 2.1 oz.) #15853 $4.99
4 oz. bag #15840 $ 5.49
8 oz. bag #15882 $ 9.99
1 lb. bag #15811 $ 18.90
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net .9 oz.) #50339 $ 2.35
1⁄ 2 cup jar (net 2.2 oz.) #50355 $ 3.65
4 oz. bag #50342 $ 3.85
Adobo Seasoning
A traditional and popular Mexican spice mix. Not hot,
but spicy and rich in flavor, and salt-free. Use ¹/4 -1 tsp.
per pound and rub on chicken, fish and pork. Great for
easy guacamole, just mix 1 tsp. Adobo Seasoning in
1 TB. water, add to 2 mashed avocados with a squeeze
of lemon or lime juice, a shake of salt and a pinch of
hot pepper. Hand-mixed from: garlic, onion, black
pepper, Mexican oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.59
1вЃ„2 cup 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 jar (net 1.9 oz.) #50155 $ 4.55
4 oz. bag #50142 $ 5.09
Allspice
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
Whole Honduran Allspice
1⁄4 cup jar (net .6 oz.) #50234 $ 2.35
1⁄ 2 cup jar (net 1.5 oz.) #50250 $ 3.65
4 oz. bag #50247 $ 3.85
8 oz. bag #50289 $ 6.65
1 lb. bag #50218 $ 12.30
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.69
1⁄ 2 cup 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
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.55
1⁄ 2 cup 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 jar (net 2.2 oz.) #40352 $ 4.39
4 oz. bag #40349 $ 4.15
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.45
1⁄ 2 cup jar (net 2.8 oz.) #50555 $ 3.85
4 oz. bag #50542 $ 2.65
Apple Pie Spice
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.
1вЃ„4 cup jar (net 1.0 oz.) #10232 $ 3.49
1вЃ„ 2 cup 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
Arrowroot Starch
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as flour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.45
1вЃ„ 2 cup 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
1-800-741-7787 | www.penzeys.com
5
Baking Spice
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, 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 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 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
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or in
the oven, gas or charcoal, it’s all good. For tender and
delicious ribs, rub on 2-3 tsp. per pound, then slow cook
in the oven at 220В° for 4-6 hours or 240В° 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 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
n Chops
1⁄4 cup jar (net .7 oz.) #10432 $ 2.85
1⁄ 2 cup 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
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.
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 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
Rocky Mountain Seasoning
6
Bay Leaves
Go to www.penzey
s.com for this recipe
and more!
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.
1вЃ„ 4 cup jar (net 1.2 oz.) #27234 $ 3.59
1вЃ„ 2 cup 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
Sicilian Salad Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell peppers,
Parmesan cheese [part-skim milk, cheese culture, salt,
enzymes, cellulose powder, potassium sorbate], salt,
sesame, poppy, shallots, arrowroot, white pepper.
A warm Italian mix of Romano, red bell pepper,
toasted onion and sweet basil, perfect for pasta.
Good on vegetables or garlic bread. Hand-mixed
from: Romano cheese [made from sheep's and cow's
milk, cheese cultures, salt, enzymes, disodium
phosphate], salt, toasted onion, red bell pepper,
tomato, paprika, white onion, pepper, basil, thyme,
rosemary and cayenne pepper.
1вЃ„ 4 cup jar (net 1.0 oz.) #27139 $ 3.49
1вЃ„ 2 cup 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
1вЃ„ 4 cup jar (net 1.4 oz.) #27339 $ 4.09
1вЃ„ 2 cup 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
Penzeys spices | Spring
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.59
1⁄2 cup 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
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.
Brady Street Cheese Sprinkle
1вЃ„ 4 cup jar (net 1.1 oz.) #20730 $ 4.59
1вЃ„ 2 cup 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
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.
Bavarian-Style Seasoning
Rocky Mountai
Cheese Seasonings
Barbecue of the Americas
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can’t hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of
salt-free dishes with their rich flavor. Note: bay leaves are
very light (8 ounces by weight equals one gallon by
volume).
Whole Turkish Bay Leaves
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.
Hand-mixed from: sweet paprika, salt, onion, celery,
arrowroot, sugar, garlic, Tellicherry black pepper, parsley,
dill seed, caraway, tumeric, dill weed, bay leaf, thyme,
savory, basil, marjoram and rosemary.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.25
1⁄ 2 cup 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
Stuffed Pork Chops
Maggie Seymour says, “This dressing is also really good
with quail, pheasant or turkey.” This dish is as pretty
as it is delicious! Turn to page 50 for Maggie’s story.
6 pork chops, 1вЃ„2-inch thick
1 tsp. GARLIC SALT
1вЃ„2 tsp. PENZEYS FRESHLY GROUND PEPPER
1вЃ„4 tsp. CAYENNE PEPPER
1вЃ„4 Cup oil or bacon fat
Dressing:
1вЃ„2 Cup chopped celery
1вЃ„4 Cup finely chopped green bell pepper
1 small onion, chopped
1 pan of cornbread—baked, cooled and
crumbled (see recipe below)
1 egg
1 16-oz. can creamed corn
1вЃ„2 tsp. salt
1вЃ„2 tsp. PENZEYS FRESHLY GROUND PEPPER
1вЃ„4-1вЃ„2 tsp. CAYENNE PEPPER
Preheat oven to 350В°. Wash the pork chops and pat
dry. Season with the GARLIC SALT, PEPPER and
CAYENNE on both sides. Heat the oil over mediumhigh heat in a skillet and brown the pork chops on
both sides, 2-3 minutes per side. Remove to a plate.
Add the celery, bell pepper and onion to the skillet and
cook over medium heat until softened. In a large bowl,
combine the cooked vegetables, crumbled cornbread,
egg, creamed corn, salt, PEPPER and 1вЃ„4 tsp. CAYENNE.
Mix well. Place the pork chops upright in a wide loaf
pan and spoon the dressing between the chops.
Cover tightly with foil and bake at 350В° for 45 minutes.
Remove the foil, sprinkle with extra CAYENNE PEPPER if
desired and bake for another 15 minutes.
Prep. time: 20 minutes plus cornbread making time
Cooking time: 1 hour
Serves: 6
Cornbread
This is a quick and easy cornbread recipe.
вЃ„4 Cup flour
11вЃ„2 Cups cornmeal
4 tsp. baking powder
1 tsp. salt
1-2 tsp. RUBBED SAGE
2 eggs, beaten
11вЃ„4 Cups whole milk
1вЃ„4 Cup canola oil
Green Potatoes
These tasty taters from Maggie make a great side dish for any meal, especially ham.
3
Preheat oven to 400В°. In a medium bowl, combine the
flour, cornmeal, baking powder, salt and SAGE. Stir to
blend thoroughly. Add the eggs, milk and oil and mix
until smooth. Pour into a greased 9x13 baking dish or
a greased 12-inch cast iron skillet. Bake at 400В° for 30
minutes. If using for stuffing, let dry overnight.
Prep. time: 10 minutes
Baking time: 30 minutes
Serves: 6-8
Nutritional Information: Servings 6; Serving Size 1 pork chop and
1 cup stuffing (367g); Calories 530; Calories from fat 220; Total fat 24g;
Cholesterol 185mg; Sodium 1280mg; Carbohydrate 48g;
Dietary Fiber 4g.
1-11вЃ„2 lbs. small potatoes, unpeeled
and cut in half
1-2 TB. olive oil
Sauce:
1 fresh poblano pepper, seeded
and chopped (or another mild to
medium green chili pepper)
1вЃ„2 Cup fresh cilantro leaves, loosely
packed
1 Cup baby spinach leaves, loosely
packed
3 garlic cloves (3вЃ„4 tsp. PENZEYS
MINCED GARLIC)
1вЃ„4 tsp. GROUND CUMIN
1вЃ„2 tsp. salt
1вЃ„2 tsp. PENZEYS FRESHLY GROUND
PEPPER
1вЃ„4-1вЃ„2 Cup butter (1вЃ„2 to 1 stick), melted
Steam or boil the potatoes until fork tender.
The time required will vary based on the
size of the potatoes. 8-10 minutes is about
right for quite small potatoes. While the
potatoes cook, combine all of the sauce
ingredients and puree in a blender or food
processor. Using the full stick of butter is
very delicious, but a half stick is very tasty
as well if you are trying to cut back! When
the potatoes are steamed, place them in a
large skillet with the olive oil and heat over
medium heat. Brown the potatoes evenly.
Remove from the heat and place in a serving
bowl. Add the sauce, stir to coat, and serve
immediately.
Prep. time: 15 minutes
Cooking time: 15 minutes roughly
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1/2 cup
(101g); Calories 150; Calories from fat 90; Total fat 10g;
Cholesterol 20mg; Sodium 260mg; Carbohydrate 14g;
Dietary Fiber 2g.
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 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 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 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 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
Black and Red Spice
A blend of fresh ground Tellicherry black pepper and
hot cayenne red pepper. Great whenever you want the
robust flavor of Tellicherry black pepper but need extra
heat. Perfect for the grilling season, since the heat of
the grill mellows the red pepper heat a bit, for flavorful
spicy chops, chicken, fish, shrimp kabobs and steaks.
Try a sprinkle on scrambled eggs, creamy pasta or
potato salad for a spicy change of pace. Hand-mixed
from: Tellicherry Black Pepper, Cayenne Red Pepper.
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.19
1⁄ 2 cup 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
8
Penzeys spices | Spring
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 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 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 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
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 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
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 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 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
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 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 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
Sherrie continues a shared family tradition
cooking for husband Aaron and children
Troy, Jack and Mila.
Sherrie Wolfe
I don’t ever remember having a
stray to other cakes but always return
birthday cake that wasn’t homemade,
to this one. I threw in a few chocolate
at my mom’s house or at my dad’s
chips last time to mix it up a little.
house (they were divorced),” says
“I’m a big believer in dessert,
Sherrie Wolfe of Urbandale, Iowa.
snacks and nibbles. I purchase very
“My mom always made wonderful
few processed foods and try to avoid
birthday cakes—cakes that were
high fructose corn syrup and artificial
wilder than
sugars. I also get two
any child’s
dozen eggs delivered
imagination
every other week from
Beautiful decorating
at the time. I
a local chicken farmer.
isn’t a necessity, but
remember one handmade with love is.
This means we rarely eat
year I thought
a dessert that isn’t made
about my
from scratch.
cake all day at school, just wondering
“I try to freeze one dozen cookies
what it would look like. When I came
or bars each time I bake so I can
home I saw the coolest cake I’d ever
easily pull something out when I
seen. My mom had incorporated red
need it. Unfortunately my husband
licorice for my Valentine birthday!
has recently discovered this strategy
For my high school graduation party
because I found only a few cookies
she frosted a cake that looked like
left in the container a few weeks ago.
my high school. For my son’s first
“When I lived in Minnesota near
birthday she created a jack-in-the-box
family, we always got together on a
because his name is Jack. Recently she birthday for a homemade dinner and
created a wedding cake for a client
birthday cake. One year things were
that looked like a nearby ski hill.
so crazy I had to make my own cake,
“I always requested my step mom
but it didn’t matter because I got to
to make the Crazy Chocolate Cake
share it with family. Part of the gift
recipe (pg. 53) with coconut frosting
was that everyone took time out to
for my birthday. This cake never
celebrate, and part of the gift was that
fails: it is always moist and yummy.
everything was homemade.
Unfortunately no one in my family
“I took over the cake baking and
likes coconut so we stick with cream
decorating by the time Jack (now 10)
cheese or butter cream frosting. We
turned 3. I’ll be making son Troy’s
“
”
Taco Pasta Shells
Sherrie writes, “These are a nice break from traditional
tacos and are yummy! Everyone cleans their plate.
Serve with corn and rice.”
18 jumbo pasta shells (the kind you use
for stuffed shells)
2 TB. butter or margarine
1 lb. ground beef
1-2 tsp. CHILI POWDER
1
вЃ„4 tsp. salt
3 oz. cream cheese
1 Cup your favorite taco sauce or salsa
1 Cup shredded cheddar cheese
1 Cup shredded Monterey Jack cheese
11вЃ„2 Cups crushed tortilla chips
Preheat oven to 350В°. Cook the pasta shells
according to package directions. Drain and gently
toss with the butter and set aside. In a large skillet
over medium-high heat, brown the ground beef.
Break into crumbles and drain well. Return to the pan
on low heat, season with CHILI POWDER and salt, stir
well. Stir in the cream cheese. Simmer for 5 minutes.
Fill the shells with the beef mixture and arrange in an
ungreased 9x13 baking dish. Spoon the taco sauce/
salsa over the shells. Cover and bake for 15 minutes.
Uncover, top with cheese and crushed tortilla chips.
Bake for 15 minutes more.
Prep. time: 30 minutes
Cooking time: 30
Serves: 6-9
Nutritional Information: Servings 9; Serving Size 2 shells (180g);
Calories 470; Calories from fat 150; Total fat 17g; Cholesterol
60mg; Sodium 600mg; Carbohydrate 53g; Dietary Fiber 2g.
cake this year, as well as daughter
Mila’s second birthday cake (grandma
made her first one—an owl.)
“Beautiful decorating isn’t a
necessity, but handmade with love is.”
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 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
full-flavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
Large, juicy, dark purple New Mexican pods. Ancho
chili peppers are the most commonly used pepper in
Mexico and are the backbone of dishes such as the
traditional red chili and tamales. Chop into 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 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
10
Penzeys spices | Spring
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 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 .4 oz.) #51736 $ 4.09
1⁄ 2 cup 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 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 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 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 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.
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
Cardamom
Ground Dutch Caraway Seed
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.
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Chili Powder
There is a difference between chili pepper
and chili powder. Chili pepper consists solely
of chili pods which have been dried, then
powdered. Chili powder is a blend, of which
ground chili pepper is used as a base (usually
80% of total volume), with the addition of
spices such as cumin and Mexican oregano.
For chili, start with 1 TB. (some people will
use as much as 3 TB.) per quart.
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is the
traditional backbone of many Mexican dishes, from
burritos to tamales. Great for family-style chili, use 1-3
TB. per quart. Serve with a shaker jar of crushed hot
peppers on the side for those who like heat. Handmixed from: Ancho chili pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.19
1⁄ 2 cup 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 salt-free seasoning.
Make a paste by mixing 1 TB. Chili Powder with 1 TB.
water and 1 TB. lime or lemon juice, rub on chicken, fish,
or pork chops before grilling or 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 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 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
12
Penzeys spices | Spring
Whole Fancy White Scandinavian-Style Cardamom Pods
For a delicious
chili recipe, go
to www.penzey
s.com!
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
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 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 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 jar (net 2.1 oz.) #11950 $ 6.09
1 cup jar (net 3.8 oz.) #11992 $ 10.99
2 cup jar (net 7.2 oz.) #11921 $ 20.89
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 1.75
1⁄ 2 cup jar (net 1.3 oz.) #50850 $ 2.95
4 oz. bag #50847 $ 4.25
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.59
1⁄ 2 cup 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 jar (net 2.4 oz.) #40952 $ 7.89
4 oz. bag #40949 $ 11.29
Celery Flakes
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄4 cup jar (net .3 oz.) #30533 $ 1.79
1⁄ 2 cup jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect
for roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, 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 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
1вЃ„4 cup jar (net .9 oz.) #51136 $2.15
1вЃ„ 2 cup jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Ground Indian Celery Seed
1вЃ„4 cup jar (net .9 oz.) #41133 $2.29
1вЃ„ 2 cup 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.
1вЃ„ 4 cup jar (net 1.0 oz.) #51231 $2.15
1вЃ„ 2 cup jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
Chervil
A sweet herb often used in Europe in the same way
we use parsley flakes. From Holland.
1вЃ„ 4 cup jar (net .15 oz.) #30638 $ 1.59
1вЃ„ 2 cup jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
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 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 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 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
See spice Index on page 61
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.
1вЃ„4 cup jar (net 1.8 oz.) #26732 $ 4.09
1вЃ„ 2 cup 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
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.
1вЃ„4 cup jar (net .05 oz.) #30733 $ 1.55
1вЃ„ 2 cup jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
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 jar (net 2.1 oz.) #42356 $ 3.49
4 oz. bag #42343 $ 2.65
8 oz. bag #42385 $ 4.25
1 lb. bag #42314 $ 7.50
Dutch Process High Fat Cocoa Powder
Processed with alkali. “Dutched” cocoa is processed for
a milder, smoother flavor. High fat cocoa is the richest
grade of cocoa available in the world today. Perfect for
all your baking needs.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup 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
1вЃ„ 4 cup jar (net .9 oz.) #42435 $ 2.35
1вЃ„ 2 cup 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
Cloves
Hot Chocolate Mix with
a Hint of Mint
Whole cloves are a must for studding hams and
flavoring stocks and hot cider and punch. The flavor is
intense, so be sure to use sparingly. Ground cloves are
perfect for baked goods. Because cloves bring out the
flavor of beef, add a whole clove to beef stew or a tiny
pinch of ground cloves to gravy. In the West, cloves
are mainly considered a baking spice, though their
preserving qualities make them popular for pickling
and barbecuing.
Whole Madagascar Cloves
1вЃ„4 cup jar (net .5 oz.) #52133 $ 2.65
1вЃ„ 2 cup jar (net 1.5 oz.) #52159 $ 4.25
4 oz. bag #52146 $ 5.45
8 oz. bag #52188 $ 9.85
1 lb. bag #52117 $ 18.70
Whole Ceylon Cloves
1вЃ„4 cup jar (net .7 oz.) #52238 $ 2.75
1вЃ„ 2 cup jar (net 1.5 oz.) #52254 $ 4.49
4 oz. bag #52241 $ 6.05
8 oz. bag #52283 $ 11.05
1 lb. bag #52212 $ 21.10
Ground Madagascar & Ceylon Cloves
1вЃ„4 cup jar (net 1.2 oz.) #42235 $ 3.09
1вЃ„ 2 cup 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
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 jar (net 3.8 oz.) #15758 $ 3.15
2 cup 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 jar (net 3.8 oz.) #15653 $ 2.75
2 cup jar (net 13.4 oz.) #15624 $ 6.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.40
1-800-741-7787 | www.penzeys.com
13
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 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
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
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 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.
1вЃ„ 4 cup jar (net 1.0) #43032 $ 2.69
1вЃ„ 2 cup 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
Penzeys 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.
Now you can have it all. Just the right mix of our four
fabulous cinnamons to bring the best of each to
everything you bake. Put the shaker right on the
table! Sprinkle on cereal and fresh fruit, toast and
applesauce, rice and popcorn. A jar full of smiles.
Hand-mixed from: China cinnamon, Vietnamese
cinnamon, Korintje cinnamon, Ceylon cinnamon.
1вЃ„ 4 cup jar (net .7 oz.) #43432 $ 3.55
1вЃ„ 2 cup jar (net 1.6 oz.) #43458 $ 6.09
4 oz. bag #43445 $ 8.79
8 oz. bag #43487 $ 16.55
1 lb. bag #43416 $ 32.10
1вЃ„4 cup jar (net .8 oz.) #43537 $ 3.25
1вЃ„2 cup 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
Priscilla's husband Steve introduces the newborn lambs to the neighborhood children
who just love to come over on this heart-warming spring day.
Why-Plant-Yellow-Beets-In-Your-Garden Cake
Priscilla Weaver (story on pg. 21) got creative when she got yellow beets in her farm share box. She came up with this twist on carrot cake and enjoyed it so much she
now plants yellow beets in her own garden. If you can’t find yellow/gold beets, use the same amount of the sweetest carrots.
1 tsp. CINNAMON (Priscilla likes VIETNAMESE)
1вЃ„2 tsp. GROUND NUTMEG
1вЃ„4 tsp. GROUND FENNEL
1вЃ„8 tsp. GROUND CLOVES
1вЃ„2 tsp. salt
11вЃ„4 tsp. baking powder
1 tsp. baking soda
23вЃ„4 Cups unbleached flour
3 large eggs
1 egg white
1 Cup brown sugar, lightly packed
1 Cup sugar
1вЃ„2 Cup vegetable oil
3 Cups peeled and grated yellow beets (about 4 medium beets)
1 TB. orange zest (or 1 tsp. MINCED ORANGE PEEL rehydrated in
1 TB. water)
3вЃ„4 Cup finely chopped walnuts
Cream Cheese Frosting (optional):
8 oz. low fat cream cheese (NeufchГўtel), room temperature
4 oz. regular cream cheese, room temperature
1 tsp. PURE VANILLA EXTRACT
2 Cups powdered sugar, sifted
Preheat oven to 350В°. Grease or spray two 8-9 inch round cake pans with
vegetable oil spray, line the bottoms with parchment or waxed paper and
set aside.
In a mixing bowl, stir together all of the dry ingredients. In a separate mixing
bowl, using a hand mixer on medium speed (stand mixers will overbeat
this cake), beat together the eggs, egg white and sugars until creamy and
somewhat thickened. Add the oil in a stream until completely incorporated.
Sprinkle half of the dry ingredients over the mixture and fold in gently.
Repeat with the remaining dry ingredients. Finally, fold in the beets, orange
zest and walnuts.
Divide the batter between the cake pans, smoothing the tops. Bake at 350В°
for 20 minutes and then rotate the pans for even baking. Bake for 10-20
more minutes, until a toothpick inserted in the center comes out almost
clean, with only dry crumbs sticking. Smaller cake pans take a bit longer
than larger ones. Cool for 10 minutes in the pans and then remove the cakes
by turning the pans out over a rack. Remove the parchment paper. Flip the
cakes and continue to cool for at least 2 hours before frosting.
For the frosting: Beat together the cream cheeses and VANILLA. Gradually
add the powdered sugar and mix until creamy. The longer you mix, the
thinner the frosting, so decide ahead of time how thick you want your
frosting.
Prep. time: 20 minutes
Baking time: 30-40 minutes
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 piece (114g); Calories 360; Calories from fat 140;
Total fat 16g; Cholesterol 50mg; Sodium 270mg; Carbohydrate 51g; Dietary Fiber 2g.
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
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 indefп»їinitely.
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 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
16 Penzeys spices | Spring
16 Penzeys spices | spring
Anne MacGregor
M
y mom is now 89 and she
can’t stand long enough to do the
extensive cooking she once did,” says
Anne MacGregor of Alpine, Arizona.
“For the past few years when I’ve
visited her she gives me a long list of
what she’d like me to cook and bake
for her. I spend a week or more
grocery shopping, cooking and
freezing meals for her.
“Her favorites are old-fashioned
cream-based soups and classics such
as meat loaf, macaroni and cheese,
lamb stew and goulash. We talk
frequently on the phone and she
likes to hear about my latest cooking
projects. She might mention how
much she enjoyed one of her frozen
soups or dinners, or she’ll let me
know if it needed more salt!
“One time she tasted her
Hungarian goulash and asked me
�Did you use the Penzeys paprika?’
With some homemade meals
available, her appetite, health and
spirit are improved and that’s reward
enough.”
Anne’s mother used to make a
Birthday Spice Cake with butter icing
that is still Anne’s favorite birthday
cake. “Now that I live in Arizona I
bake this cake for myself on May 5th,
my birthday. Some people think it’s
sad that I have to bake my own cake,
but they don’t understand how much
I enjoy it each year. When I take that
first bite I remember how good it is
and think of all the previous years
that my mom baked it for me.”
Being born a generation apart
didn’t prevent Anne, 59, and
husband Donald, 81, from making a
life connection. “What brought us
together was our mutual love of the
outdoors,” says Anne, the menu
planner and camp cook on hiking
and backpacking expeditions. “When
I first met him he was the type who
could open a can of beef stew or
canned peas and eat them right out
of the can. It took some convincing
to get him to bring a stove on a
camping trip.
“I love to cook for two reasons.
One is my appreciation for good
tasting food. I like to explore the
unusual foods of other countries and
be surprised by different ingredient
and spice combinations. Some
examples are using red chili paste in
a spice cake and unsweetened
chocolate in a Spanish beef stew.
When they taste great, I’m amazed.
“Secondly, I like to share good
tasting food with others. I love to
hear the yums and see the smiles. It’s
gift giving that continues throughout
the meal and afterwards.”
Birthday Spice Cake
Anne shares, “My birthday cake since the 1960s.”
1 Cup cut-up pitted prunes
2 Cups unbleached all-purpose flour
1вЃ„2 tsp. salt
1 TB. baking soda
1вЃ„2 tsp. baking powder
11вЃ„2 tsp. CINNAMON (Anne likes VIETNAMESE)
1 tsp. GROUND NUTMEG
1 tsp. GROUND ALLSPICE
1вЃ„2 Cup vegetable shortening
11вЃ„2 Cups sugar
3 large eggs
1 Cup sour cream
Butter Icing:
1 stick (1вЃ„2 Cup) plus 2 TB. butter, room
temperature
5 Cups sifted powdered sugar
5 TB. + cream or milk
pinch salt (omit if using salted butter)
21вЃ„2 tsp. PURE VANILLA EXTRACT
Preheat oven to 350В°. Grease and flour two or
three 8-inch round cake pans. Use a waxed paper
round in the bottom of each pan. Set aside. If
the prunes are dry, place the prunes in a small
saucepan and cover with water. Cook over
medium-low heat until the prunes plump up.
Let cool, drain off any liquid and then chop or
cut with kitchen shears. Many packed prunes are
now quite moist and plump and the pre-cooking
can be eliminated. Set aside chopped prunes.
In a large mixing bowl, sift together the flour,
salt, baking soda, baking powder and SPICES. In
a separate bowl, beat the shortening and sugar
together until fluffy. Add the eggs, one at a time,
beating after each addition. Reduce the mixer
speed to slow and add the prunes. Alternate
adding the flour mixture with the sour cream,
beginning and ending with the flour mixture.
Beat on slow speed after each addition until
well mixed. Divide the batter equally among the
cake pans and bake at 350В° for 25 minutes for 3
pans, 30-35 minutes for 2 pans. Let the cake cool
completely before icing.
For the icing: With an electric mixer, cream the
butter until fluffy, about 3 minutes. Gradually add
most of the powdered sugar. Add enough cream/
milk to make the icing a spreadable consistency.
Add the salt and VANILLA. Add more sugar if
it needs to be stiffer and more cream/milk if it
needs to be thinner. When the cake is cool, frost
the top of one layer, carefully place the second
layer on top and frost the top and sides.
Above left, Anne is an avid
backpacker who enjoys nature,
hiking and a good campfire meal.
Right, Anne (standing) and her
sister helped celebrate their little
brother’s first birthday cake back
in 1955.
See spice Index on page 61
Prep. time: 30 minutes
Baking time: 25-35 minutes
Serves: 16
Nutritional Information: Servings 16; Serving Size 1 piece (116g);
Calories 430; Calories from fat 140; Total fat 16g; Cholesterol
60mg; Sodium 370mg; Carbohydrate 70g; Dietary Fiber 1g.
1-800-741-7787 | www.penzeys.com
17
Coriander
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.
2 fluid ounce bottle #93132 $ 4.19  New Size!
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.
2 fluid ounce bottle #93237 $ 4.19  New Size!
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.
2 fluid ounce bottle #93332 $ 4.19  New Size!
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.
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 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
Ground, 40-mesh, Canadian Coriander Seed
1вЃ„4 cup jar (net .7 oz.) #42530 $ 2.45
1вЃ„ 2 cup 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
Corned Beef Spices
Use to marinate beef brisket. Hand-mixed from:
Brown and yellow mustard seed, coriander, allspice,
cinnamon, dill seed, bay leaves, ginger, cloves,
Tellicherry peppercorns, star anise, juniper berries,
mace, cardamom, red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.55
1вЃ„ 2 cup 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 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 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 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
Dill Seed
Perfect for pickling. From India.
1вЃ„ 4 cup jar (net .8 oz.) #52838 $ 2.19
1вЃ„ 2 cup 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 jar (net .7 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 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 .2 oz.) #31035 $ 1.95
1⁄ 2 cup jar (net .7 oz.) #31051 $ 4.35
4 oz. bag #31048 $ 9.99
Fajita Seasoning
A tasty, Mexican-style marinade for tacos or fajitas. Mix 1 TB.
with 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 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 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 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
See spice Index on page 61
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 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.
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 jar (net 4.0 oz.) #29454 $ 2.95
1 cup jar (net 8.0 oz.) #29483 $ 4.59
1вЃ„ 4 cup jar (net .2 oz.) #13033 $ 1.95
1вЃ„ 2 cup 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 1.1 oz.) #13138 $ 3.65
1вЃ„ 2 cup 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
4 / S Special Seasoned Sea Salt
Pronounced “four, S” our Special Seasoned Sea Salt
gives a great burst of flavor wherever salt is called for.
Like other seasoned salts, 4/S is great for steaks,
burgers and chops, but since we have made the flavor
lighter and brighter than your old seasoned salt, 4/S is
also outstanding for chicken, fish, veggies, salads and
popcorn as well. Give it a try, and we think you’ll agree
4/S = 100% delicious. Hand-mixed from: Coarse Sea Salt,
Sugar, Special Extra Bold Black Pepper, Paprika, Onion,
Turmeric, Garlic, Spice Extractives (including oleoresin of
paprika, black pepper, celery, rosemary and thyme).
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 jar (net 4.0 oz.) #29359 $ 2.95
1 cup jar (net 8.0 oz.) #29388 $ 4.59
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 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 jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
1вЃ„4 cup jar (net 2.0 oz.) #29133 $ 1.79
1вЃ„ 2 cup jar (net 4.0 oz.) #29159 $ 2.65
1 cup jar (net 8.0 oz.) #29188 $ 4.25
Fox Point Seasoning
One of our very best blends, so good on all the foods we are supposed to be
eating more of, from fish to vegetables. Bursting with the rich flavor of shallots
and chives. Use 1 tsp. per pound to season baked chicken and scrambled eggs.
For tasty dip use 2 tsp. of Fox Point in 1 cup sour cream or yogurt. The dip makes
an outstanding topping for baked potatoes too, or make a quick chicken or tuna
salad by mixing 3 cups of cooked chicken or tuna chunks with 1 cup of Fox Point
dip. Because we do not use any anti-caking agents in this (or any other) blend, it
tends to clump somewhat. To keep it free-flowing, store in the refrigerator.
Hand-mixed from: salt, freeze-dried shallots, chives, garlic, onion, green peppercorns.
1/4 cup jar (net .8 oz.) #21537 $ 4.09
1вЃ„2 cup jar (net 1.7 oz.) #21553 $ 7.19
1 cup jar (net 3.2 oz.) #21582 $ 14.09
2 cup jar (net 6.4 oz.) #21524 $ 26.29
4 cup jar (net 12.8 oz.) #21579 $ 52.55
1-800-741-7787 | www.penzeys.com
19
Maharajah Style-Curry Powder
Balti Seasoning
Baltistan is an ancient region of northernmost Pakistan
with influences from Persia, Tibet and China. Balti
meals are rich stews cooked in a karahi (small wok),
and would be eaten with naan and other Indian
breads. The deliciously spicy but not too hot flavor of
Balti makes it a great choice for chicken, pork or beef.
Hand-mixed from: coriander, garlic, ginger, cumin,
dundicut chilies, Ceylon cinnamon, brown mustard seeds,
cardamom, clove, fennel, fenugreek, charnushka, ajwain,
star anise, black cardamom, cilantro, anise seed and bay
leaf.
1вЃ„ 4 cup jar (net 1.0 oz.) #12331 $ 3.89
1вЃ„ 2 cup 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 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 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
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Spanish CoupГ©
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 jar (net 2.3 oz.) #12652 $ 14.39
1 cup jar (net 4.5 oz.) #12681 $ 23.59
2 cup jar (net 9.1 oz.) #12623 $ 43.99
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and В№/2 cup yogurt. Cook
1-2 hrs. over low heat till lamb is tender and sauce
thick. Hand-mixed from: paprika, garlic, ginger, cumin,
coriander, pepper, cayenne, cinnamon, cardamom,
cloves, saffron.
1вЃ„ 4 cup jar (net 1.0 oz.) #12731 $ 3.75
1вЃ„ 2 cup 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 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
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 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
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 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
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
4-6 cups cubed potatoes, cook till tender (45 min. or
so). For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne
pepper. Hand-mixed from: coriander, garlic, cumin,
ginger, cinnamon, crushed brown mustard, cayenne,
jalapeГ±o pepper, cardamom, turmeric, black pepper,
cloves.
1вЃ„ 4 cup jar (net 1.0 oz.) #12531 $ 3.49
1вЃ„ 2 cup 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
Priscilla and Queen Molly who herds the sheep
from pasture to pasture and makes sure all the
animals on the farm know she’s the boss.
Smothered Salmon for Two
Priscilla Weaver
Priscilla finds this recipe a “great way to use the first
dark greens from early spring planting.”
For the first time in my adult life
I have time to cook and explore new
tastes and impromptu
combinations,” says Priscilla Weaver
from her farm near Jacksonville,
Oregon. “And I love doing it!
“Being 23 miles from the
supermarket has forced me to take
the adventurous route when
cooking. I like substituting
ingredients when I don’t happen to
have an ingredient or spice in the
house. It’s both fun and a great way
to learn what works and what
doesn’t.
“My husband Steve and I both had
rewarding careers in Chicago and
loved the city with all it had to offer,
but yearned for a less hectic life.
Steve had intended to enjoy flower
gardening and I planned a return to
serious piano study. That’s how we
began our lives on the farm.
“A few months later we saw what
looked like miniature sheep with
graceful, long curling horns in a
field and decided on a whim to get
four of them. Later when Steve
learned that our Soay sheep also had
a fascinating genetic history (Steve is
Steve enjoys a quiet moment with TJ, Chuy and
Isaac, their livestock guardian dogs whose job
it is to keep the flock safe from predators
during the night.
a geneticist) our plans for a quiet
puttering retirement went right out
the window, and thank goodness for
that.
“Saltmarsh Ranch, which bears the
name of the pioneering family who
homesteaded here for nearly 100
years, straddles the Little Applegate
River in a valley of the Siskiyou
Mountains of Southern Oregon.
Today we share the farm with our
flock of over a hundred Soay sheep,
thought to be the oldest breed of
sheep in the world.
“We raise these sheep because
they are an excellent way to restore
and maintain previously neglected
pastures and we want to help
conserve them. Each spring we sell
our lambs to breeders who share our
commitment to conservation
breeding and who are as captivated
by these little creatures as we are.”
Story continued on page 60
2 TB. olive oil
1 medium yellow or sweet onion,
coarsely chopped
2 Cups washed, chopped dark greens (kale,
chard, beet, almost any dark green except
spinach which has the wrong flavor here)
1вЃ„4 Cup dried cherries
2-3 tsp. BALTI SEASONING
2 TB. water
Salmon:
1 TB. olive oil
1 12-oz. salmon steak or thick fillet
2 TB. white wine or water
1 large orange, peeled and cut into
small segments
For the greens: Heat the olive oil in a large skillet
over medium heat. Add the onion and cook until
soft but not browned. Add the greens, cherries and
BALTI. Toss to coat with the olive oil. Add the water
and immediately cover the pan. Cook on low heat
for 2-3 minutes, until the greens are barely wilted.
Turn off the heat. Place the greens, including any
pan juices, in a bowl and set aside.
For the salmon: Heat the olive oil in the same
pan. Add the salmon, skin-side up, along with the
wine. Cover and cook over medium-low heat for
about 5-6 minutes. Gently peel off the skin and
cut the salmon in two. The fish should be slightly
underdone in the middle. Add the orange pieces
and the greens mixture to the pan, tucking them
around the fish. Cover and cook for 2 minutes.
Prep. time: 5 minutes
Cooking time: 20 minutes
Serves: 2
Nutritional Information: Servings 2; Serving Size 1/2 salmon
steak with sauce (430g); Calories 560; Calories from fat 280; Total
fat 31g; Cholesterol 90mg; Sodium 105mg; Carbohydrate 35g;
Dietary Fiber 5g.
1-800-741-7787 | www.penzeys.com
21
NEW!
Penzeys Minced Garlic
The Garlic Lovers Garlic. As close as you can come to picking and mincing garlic fresh
from your own garden. Delicious, sweet, strong (1вЃ„4 tsp = 1 clove fresh garlic) and
rehydrates very quickly! Perfect for cooking. Sprinkle on chicken, veggies, steak, pasta,
and in salad dressing. For incredible garlic bread, mix 2-3 tsp in 1вЃ„3 cup olive oil or melted
butter and let stand for a few minutes. Brush on sliced Italian bread, sprinkle with salt if
desired, bake at 375Вє for 10 minutes.
1вЃ„4 cup jar (net .4 oz.) #44334 $ 1.89
1вЃ„2 cup jar (net 1.0 oz.) #44350 $ 2.79
1 cup jar (net 1.8 oz.) #44389 $ 4.69
2 cup jar (net 3.8 oz.) #44321 $ 8.29
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
Sesame Chicken Skewers
Sherrie Wolfe (story on page 9) says, “This is an excellent chicken marinade for grilling on a warm spring day.
It was given to me by my good friend, Jakki.”
1lb. boneless, skinless chicken breasts,
cut into chunks
2 red bell peppers, cut into chunks
(optional)
2 cups button mushrooms (optional)
Marinade:
6 TB. soy sauce
1-2 tsp. PENZEYS MINCED GARLIC
4 TB. sugar
2 TB. sesame or vegetable oil
1вЃ„2 tsp. GROUND BLACK PEPPER
2 TB. WHITE SESAME SEEDS
1вЃ„2 Cup chopped onion (1 small onion)
22
Penzeys spices | Spring
Place the chicken chunks in a zip-top bag. In a
bowl, combine the marinade ingredients and
mix well. Pour into the bag with the chicken
and marinate for at least a few hours. Remove
the chicken from the marinade and thread onto
skewers with bell peppers and mushrooms if
desired. Grill or broil over medium heat, about
5-7 minutes per side. The marinade will blacken
if the heat is high, because of the sugar in it,
but it will still taste great!
Prep. time: 20 minutes
Cooking time: 10-14 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 4 skewers
(144g); Calories 140; Calories from fat 35; Total fat 4g;
Cholesterol 45mg; Sodium 330mg; Carbohydrate 6g;
Dietary Fiber 1g.
1вЃ„4 cup jar (net 1.3 oz.) #44439 $ 2.69
1вЃ„2 cup 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 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 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
Birthday Ribs
According to Stacy (story on page 49), “Every year my
son asks for ribs and potato salad for his birthday. His
birthday is in February so barbecue isn’t really easy.
To help that out I make ribs in the oven.”
2 racks baby back ribs
2-4 TB. GALENA STREET RIB RUB
2 Cups water mixed with 11вЃ„2 tsp. CHICKEN
SOUP BASE or 2 Cups chicken broth
Sauce:
1Cup your favorite barbecue sauce (we
used 1 Cup tomato sauce plus 2 tsp.
BBQ 3000)
2 tsp. GALENA STREET RIB RUB
2 TB. rum
Preheat oven to 300В°. Wash the ribs and pat dry.
Rub with the GALENA STREET. Place on a roasting
rack in a roasting pan. Pour the chicken broth into
the pan and cover with foil. Bake at 300В° for 3-4
hours. Mix the barbecue sauce with the GALENA
STREET and rum. Brush the ribs with the sauce
and continue baking, uncovered, for 1 more hour.
Serve with extra sauce on the side if desired.
Prep. time: 10 minutes
Cooking time: 4-5 hours
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1/3 rack (225g);
Calories 300; Calories from fat 200; Total fat 22g; Cholesterol
75mg; Sodium 1420mg; Carbohydrate 5g; Dietary Fiber <1g.
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 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 .7 oz.) #31130 $ 2.55
1вЃ„ 2 cup 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
See spice Index on page 61
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 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
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.
Hand-mixed 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 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 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
1-800-741-7787 | www.penzeys.com
23
Gingersnap Cookies
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
See www.penzeys.com for this recipe.
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.
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 jar (net 2.0 oz.) #44950 $ 4.19
4 oz. bag #44947 $ 4.15
8 oz. bag #44989 $ 7.29
1 lb. bag #44918 $ 13.60
Italian Herb Mix
One of the best flavor combinations around. All the
sweet, flavorful herbs used in Italy—perfect for pizza
and spaghetti sauce. Try Italian Herb on oven roasted
potatoes—crumble on 1 tsp. Italian Herb per pound
with a bit of olive oil, garlic, and salt. Roast at 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 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
Italian Sausage Seasoning
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into 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 candymaking. Because the
ginger retains its
warmth and bite, even
with the sugar coating, it
is excellent for teriyaki, tuna
or chicken salad, plus sweet and
sour marinades.
1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 3.59
1⁄ 2 cup 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
24
Penzeys spices | Spring
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 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 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
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.
1вЃ„4 cup jar (net 1.6 oz.) #28231 $ 2.95
1вЃ„ 2 cup 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
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 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 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 jar (net 1.3 oz.) #54953 $ 3.35
4 oz. bag #54940 $ 3.39
Kala Jeera
Mahlab
1вЃ„ 4 cup jar (net .8 oz.) #55039 $ 3.15
1вЃ„ 2 cup jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
Whole Turkish Mahlab
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
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 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 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 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.
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
1вЃ„ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1вЃ„ 2 cup 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 jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads, tabouli
and main dishes, and preferred for English-style lamb
and jellies. Peppermint has a warm and spicy mint flavor
and is the traditional mint used for flavoring candies and
chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.49
4 oz. bag #31543 $ 5.69
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.49
4 oz. bag #31648 $ 5.69
Mulling Spices
Minced Californian Lemon Peel
To make our favorite mulled cider, mix 12 cups of apple
juice with 6 cups cranberry juice, add 1вЃ„2 cup brown sugar, 2
TB. butter, 2 tsp. PURE VANILLA EXTRACT, and 1-2 TB.
MULLING SPICES. Simmer on low heat for 30-45 minutes.
Your kitchen will smell great. For mulled wine, simmer red
wine gently for 20 minutes with 1 TB. mulling spice per
bottle. Hand-mixed from: cracked China and Korintje
cinnamon, Ceylon cloves, allspice, cardamom, mace.
Powdered Californian Lemon Peel
1вЃ„4 cup jar (net .8 oz.) #13938 $ 3.29
1вЃ„ 2 cup 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
1вЃ„4 cup jar (net .9 oz.) #45036 $ 2.85
1вЃ„ 2 cup jar (net 1.6 oz.) #45052 $ 5.25
1 cup jar (net 3.2 oz.) #45081 $ 10.19
2 cup jar (net 6.4 oz.) #45023 $ 20.15
1вЃ„4 cup jar (net 1.0 oz.) #48437 $ 3.09
1вЃ„ 2 cup jar (net 2.0 oz.) #48453 $ 5.69
1 cup jar (net 4.4 oz.) #48482 $ 10.75
2 cup 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 jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
See spice Index on page 61
E
G
A
C
D
B
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The �A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The �B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The �C’,
�D’, and �E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The �G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
A. 4 fl. oz. (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
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 mouthwatering 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 .5 oz.) #14030 $ 3.65
1вЃ„2 cup jar (net 1.3 oz.) #14056 $ 6.59
1 cup jar (net 2.5 oz.) #14085 $ 11.75
2 cup jar (net 5.0 oz.) #14027 $ 21.99
1-800-741-7787 | www.penzeys.com
25
Penzeys Freshly Ground Pepper
A simple shake brings life to salads, sandwiches, pasta, meat, potatoes,
soup and eggs. Cut back on sodium by keeping Penzeys Freshly Ground
Pepper right at salt’s side. Reach for the pepper first!
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.75
1⁄2 cup 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
Black Peppercorns
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 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 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 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
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods
have made pepper affordable enough for all to enjoy,
it is more popular than ever, outselling all other
spices, and consumption continues to rise. If you are
trying to decide which peppercorn to buy, we
suggest you start with Tellicherry Peppercorns. All of
our peppercorns have great flavor, but the Tellicherry
Peppercorn is the top grade of Indian pepper.
Malabar Indian peppercorns are regarded as having
the finest flavor of the mass-produced varieties. A
step above Malabar is Tellicherry—a larger and more
mature peppercorn, possessing a more developed
flavor.
Whole Tellicherry Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56036 $ 2.59
1вЃ„ 2 cup 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 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
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 jar (net .7 oz.) #56357 $ 5.25
1 cup jar (net 1.5 oz.) #56386 $ 10.19
2 cup 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 so called 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 jar (net 1.1 oz.) #56452 $ 8.09
1 cup jar (net 2.2 oz.) #56481 $ 14.45
2 cup jar (net 4.4 oz.) #56423 $ 24.99
loves Mom’s molasses cookies, which
I now bake.
“My folks live only a half-mile away
and they have been a great source of
support as well as some of my
neighbors. Cooking is a thread that
runs heavily through our
neighborhood. I’ve never had my
folks turn down a dinner invitation
except for illness, whether Randy or I
were cooking. Randy’s smoked
turkey and hams were Thanksgiving
Retirement gave Susan and Randy more time to
spend in the kitchen sharing their love of cooking. choices and rib roast was king for
Christmas. We used that rib roast
recipe for Randy’s last Christmas. It
has been served for family dinners
big and small and for company and
friends.
“I learned cooking from my mom,
fter my husband passed away
which
included good wholesome
in June 2009 I lost all interest in
foods from scratch. She was raised
cooking and pretty much in eating,”
during the Depression and learned
says Susan Prazak of Ridgecrest,
from her mother. I remember my
California. “Randy increased the
grandma’s Sunday dinners and her
spice in my food and life. He was
refrigerator wheat rolls—that’s
super on the barbeque, smoker and
probably where our love for
made a killer chili. I spoiled him
homemade breads started.
with cookies, cakes, breads, stews
Grandma’s great meals also inspired
and whatever sounded good to us.
me to start collecting cookbooks and
We made a great team in the
learn more about cooking.”
kitchen.
Susan Prazak
A
“My mom and step-dad would
often ask me out to eat to keep me
company and make sure I wasn’t
eating alone, but you get tired of
eating in restaurants. I got to where I
was missing my own cooking. One of
the things that got my creative juices
flowing and thinking of trying new
recipes was reading cookbooks,
cooking magazines and the Penzeys
catalog.
“You have to march on. Now I
mostly share my cooking with my
mom and step-dad. The folks are
always game to try whatever I’m
fixing and my step-dad has the
world’s biggest sweet tooth. Diabetes
has put a damper on that the past
few years, but diet control has
allowed him some of those treats. He
Beef Stew Г la Chili Colorado
The most important ingredient in Chili Colorado
is nice, meaty chunks of beef. The rest of the
ingredients will vary from kitchen to kitchen. This is
Susan’s version.
2
11вЃ„2 1
1вЃ„4 1
2
1
1
2
2
1
1
TB. oil
lbs. boneless beef chuck roast, cut into
1-inch cubes
tsp. PENZEYS FRESHLY GROUND PEPPER
Cup flour
Cup chopped onion
garlic cloves, minced or 1вЃ„2 tsp. PENZEYS
MINCED GARLIC
28-oz. can red chile sauce (or two
12-14 oz. bottles)
4.5-oz. can chopped green chiles
Cups peeled, diced potatoes
14.5-oz. cans whole tomatoes, undrained,
chopped
Cup sour cream or yogurt, optional
Cup shredded cheddar or colby cheese,
optional
Heat the oil in a stock pot over medium-high heat.
Sprinkle beef with PEPPER, add the beef to the pot
and cook until nicely browned. Add the flour and
stir to coat. Add the onions and GARLIC and cook
for about 3 minutes. Add the chile sauce, green
chiles, potatoes and tomatoes and bring to a boil.
Reduce the heat to low and simmer, uncovered, for
1 hour and 15 minutes. Serve with sour cream and
shredded cheese on the side.
Prep. time: 20 minutes
Cooking time: 11вЃ„2 hours
Serves: 8-10
Randy and Susan enjoyed biker rallies. She
made keepsake quilts for his daughters using
many of his old Harley shirts.
Nutritional Information: Servings 10; Serving Size 1 cup (295g);
Calories 220; Calories from fat 90; Total fat 10g; Cholesterol 40mg;
Sodium 490mg; Carbohydrate 16g; Dietary Fiber 3g.
Beef Rib Roast
Susan shares, “I’ve been using this recipe for about 20
years. After the first time I served it to my husband, he
latched onto it and claimed it for his own. He made it
frequently for holidays and special occasions.”
1
1вЃ„4 1
1вЃ„2 1вЃ„4 11вЃ„2 1
2
8-10
Frosted Cauliflower
According to Susan, “This is attractive served alone or as a centerpiece, surrounded by other seasonal
vegetables.” It makes for a great side dish with her Beef Rib Roast.
1
1вЃ„2 1-2 1вЃ„4 3вЃ„4 1вЃ„2-1
medium head of cauliflower, leaves
and stem removed
Cup mayonnaise (regular works best for
this recipe)
tsp. prepared Dijon-style mustard
tsp. salt
Cup shredded sharp cheddar cheese
tsp. HUNGARIAN-STYLE SWEET PAPRIKA
Wash the cauliflower and place in a microwavesafe, 11вЃ„2-quart casserole dish with only the
water that clings to it. Cover and cook in the
microwave on high for 6-7 minutes per pound.
If your microwave does not have a rotating
platter, turn the casserole dish 1/4 turn halfway
through cooking. Remove from the microwave
and let stand, covered, for 5-10 minutes. In a small
microwave-safe bowl, combine the mayonnaise,
mustard and salt. Microwave on high for 30-60
seconds, until hot. Stir to blend and then spread
evenly over the cauliflower. Top with the cheese
and heat in the microwave on high until the cheese
melts, about 1 minute. Sprinkle with PAPRIKA and
serve.
Prep. time: 3 minutes
Cooking time: 20 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 1/2 cup (130g);
Calories 210; Calories from fat 170; Total fat 19g; Cholesterol
20mg; Sodium 340mg; Carbohydrate 6g; Dietary Fiber 2g.
4-5 lb. beef rib roast, rolled and tied (Susan
prefers bone-in)
tsp. GROUND ALLSPICE
TB. REGULAR MUSTARD POWDER
tsp. HUNGARIAN-STYLE SWEET PAPRIKA
tsp. ground BLACK PEPPER
tsp. salt
small onion
fresh garlic cloves
fresh small parsley sprigs
Preheat oven to 200В°. With a long, sharp knife,
make deep slits in the beef to form pockets of
different depths. In a small bowl, combine the
SPICES and salt. Cut the onion and garlic into
small slivers. Stuff the pockets with pieces of
onion, garlic, parsley sprigs and some of the spice
mixture. Rub any leftover spices over the outside
of the roast. Place on a rack in a roasting pan and
cook at 200В°, allowing 1 hour per pound. You will
have perfect rare roast beef. Opening the oven
lengthens the cooking time, so try to just look
through the oven door! Add roughly 8-12 minutes
per pound for medium rare to medium beef, but it
is always best to use a thermometer, as ovens differ.
Let the beef rest 10-15 minutes, thinly slice and
serve with pan juices.
Prep. time: 15 minutes
Cooking time: 4-5 hours
Serves: 6-10
Nutritional Information: Servings 10; Serving Size 4 oz. (113g);
Calories 230; Calories from fat 110; Total fat 12g; Cholesterol
80mg; Sodium 480mg; Carbohydrate 1g; Dietary Fiber 0g.
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
available in 2 sizes and 2 finishes
Salt Shakers (filled with Kosher style flake salt)
6” Peppermill and Salt Shaker shown above in Dark Finish
6" Salt Shaker (Dark Finish) #91170 $ 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.
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1вЃ„ 4 cup jar (net 1.0 oz.) #14135 $ 2.99
1вЃ„ 2 cup 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 jar (net 2.1 oz.) #14456 $ 8.69
2 cup 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 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 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
salt-free lemon-pepper, see Sunny Spain.
1вЃ„ 4 cup jar (net 1.4 oz.) #22534 $ 3.39
1вЃ„ 2 cup 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
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 2.89
1⁄ 2 cup jar (net 2.4 oz.) #46459 $ 4.75
4 oz. bag #46446 $ 4.45
8 oz. bag #46488 $ 7.89
1 lb. bag #46417 $ 14.80
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 2.89
1⁄ 2 cup jar (net 2.5 oz.) #46554 $ 4.79
4 oz. bag #46541 $ 4.45
8 oz. bag #46583 $ 7.89
1 lb. bag #46512 $ 14.80
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 2.45
1⁄ 2 cup jar (net 2.2 oz.) #45757 $ 3.85
4 oz. bag #45744 $ 3.19
8 oz. bag #45786 $ 5.39
1 lb. bag #45715 $ 9.80
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.55
1⁄ 2 cup jar (net 2.1 oz.) #45852 $ 4.09
4 oz. bag #45849 $ 3.85
8 oz. bag #45881 $ 6.65
1 lb. bag #45810 $ 12.30
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.59
1⁄ 2 cup 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
Szechuan Peppercorns
More spicy, fragrant and fresher than ever. These are
not true peppercorns, but are actually an aromatic
reddish berry with a black inner seed and peppery bite.
A must for Asian cooking. Perfect added to chicken
soup.
1вЃ„ 4 cup jar (net .4 oz.) #56531 $ 2.35
1вЃ„ 2 cup jar (net 1.0 oz.) #56557 $ 3.69
4 oz. bag #56544 $ 5.49
8 oz. bag #56586 $ 9.95
1 lb. bag #56515 $ 18.90
Szechuan 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 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
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.65
1⁄ 2 cup 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
"Isn't it great to find something new to try
after so many years of cooking!"
Martie Kyde
I
love feeding people and I truly
enjoy cooking,” says Martie Kyde of
Ottsville, Pennsylvania.
“Even after more than fifty years
of cooking I tend to experiment just
to keep things interesting in the
kitchen. I can’t imagine anything
without spices.
“I was never really turned on to
cooking until I married. As a young
woman living across the country
from my family I had to learn fast.
My first task was making wellbalanced and interesting meals on
the pay of an Army private, which
was not an easy job, but I could read
and soon recipes and spices became
my friends.
“My cooking these days is a lot
different from the days when we
were young, poor and four around
the table. With only two of us we try
many different things and I’ll try
anything that sounds good.
“I have always been interested in
the wild outdoors. I am very active in
our county’s land preservation
commission and have worked very
hard to transform our land. I’m very
proud of my accomplishments.”
Martie’s forest of oaks, walnut,
maples and pines is the perfect
setting for many of the parties Martie
and her husband Neil host.
“It doesn’t take much of an excuse
to throw a party. We have had first
strawberries of the season parties and
frog watch parties out at our pond in
springtime. We have six species of
frogs in our pond and it’s just
magical to sit out there in the dark as
the frogs begin to call.
“Another fun party was our safari
party. All the guests were given a
sheet of �wild animals’ to track down
in our woods. Mostly bugs to bring
back such as a �green carnivore’ or
otherwise known as a praying mantis.
“Star-related decor was the theme
for our Perseids Meteor Shower
party. After dark we all trooped up to
a neighbor’s cut field on a hilltop so
we could see the entire sky. Each of
us told a myth or story about a star or
constellation.
“We live at The Tulgey Wood, our
30 acres named after the enchanted
forest from Alice in Wonderland. The
theme of the Mad Hatter’s Tea Party
was “Merry Un-Birthday to You.”
Perfect when it seems we need a
party. Sometimes life seems a bit
grim and you just need to happy
things up.
“At our parties I love introducing
people to other people whom I think
will like each other. I am proud to
say that some of the strangers I have
introduced have become friends.
“Many of our parties feature the
�Great White’ Pound Cake (pg. 37).
Appropriately named after the Great
White shark, it has been my family’s
favorite cake for more than 50 years.
It’s easy to throw together, it’s big, it’s
devoured quickly and boy is it good!”
Kaleidoscopic Turkey Loaf
This basic recipe from Martie is very versatile and very
forgiving. Simply use what appeals to your family and
you can’t miss.
1
11вЃ„2-2 1
1
1вЃ„4-1вЃ„2 2
1
1 1
вЃ„4- вЃ„3 2
lb. ground turkey
Cups finely chopped vegetables—a mix
of any of the following according to
season (be careful not to add more than 2 Cups or it is hard for the meat loaf to
stick together and stay a loaf!): onions
(always); red, yellow or orange
bell peppers; carrots; squash; parsnips;
apples; celery; cranberries; nuts; fresh
chives; mushrooms; corn, fresh from the
cob or frozen; peas, fresh or frozen; capers
large egg, or 1вЃ„4 Cup cream or 1вЃ„4 Cup
catsup to bind
tsp. salt
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
TB. fresh herbs (sage, basil, oregano or
marjoram) or 2 tsp. dried
TB. MURAL OF FLAVOR, TUSCAN SUNSET or
ARIZONA DREAMING
Cup panko or regular bread crumbs,
preferably whole wheat
TB. butter
Preheat oven to 350В°. In a large bowl, combine
the turkey, your choice of chopped ingredients,
egg, salt, PEPPER, herbs and SEASONING. Mix until
thoroughly combined. Pat into a standard loaf pan.
In a small frying pan, melt the butter. Add the bread
crumbs and stir to coat with butter. Spread over the
loaf. Or, spread the bread crumbs over the loaf and
dot with butter. Bake at 350В° for 45-50 minutes.
Notes from Martie: “The wonderful thing about
this family favorite is that it can be varied with
the season—green onions, celery, mushrooms
and fresh green peas for spring; peppers, carrots,
parsnips or squash and onions for winter; and
apples, cranberries, nuts and celery for fall. Or what
have you! It can also be Chinese-influenced with
soy sauce and chopped water chestnuts, CHINESE
FIVE SPICE and topping with Chinese noodles;
or it can have an Indian flavor by using GINGER,
TURMERIC, CURRY POWDER and CINNAMON;
Italian with chopped tomatoes, catsup, OREGANO
and BASIL and a little olive oil if extra moisture is
needed.”
Prep. time: 20 minutes
Cooking time: 40-45 minutes
Serves: 4-6
Nutritional Information: Servings 4; Serving Size 2 slices (235g);
Calories 330; Calories from fat 150; Total fat 17g; Cholesterol 170mg;
Sodium 1100mg; Carbohydrate 15g; Dietary Fiber 3g.
I thought you would like to know
that everyone in our household
looks forward to the delivery of
Penzeys Spices! Gracie the Persian
kitty waits patiently for me to empty
the box and then she hops right in!
Love your products. —Lucy W.
It was with many thanks that
I opened the latest catalogue. I
have been told by my doctor to cut
calories and salt. Hurrah for your
nutritional information for each
recipe and for all of the salt free
and low salt recipes! We love your
spices and all of the great cooks
who share their use.
—Sandra S.
Dear Sir/Madam:
I just had to write in and say how
much my family enjoyed the NorthAfrican Inspired Salmon Salad in
the Winter 2011 catalog (pg. 45).
We just decided (as in today!)
to work on lowering our sodium
intake, so I halved the amount of
salt called for in the recipe. It was
still absolutely delicious and will be
on our menu often! The best part
is I’m guessing I can halve the salt
again and not lose any of the flavor.
Thanks for always printing wonderful meal ideas.
Best Regards, —Jennifer D.
P.S. Up until tonight Sunny Paris
was the go-to seasoning for our
salmon. I may have to start making
them both at the same time since
it’s a tough call between the two!
32
Penzeys spices | SPRING
I believe the Winter 2011 catalog
that I just received is the best one
I have received in the more than
2 years I have been on your mailing list. The recipes sound terrific
and, since I am sodium-restricted,
I am particularly happy about the
number of recipes that will work
for me (I can always adjust ingredients, I know, but it’s nice when they
don’t require adjustments!). All the
catalogs have been good, but this
one is GREAT.
I just recently received your catalog and I read through every story,
every recipe, most of the descriptions on the spices (I will come
back to the rest), and was just left
with a world of new ideas! I discovered there is a Penzeys in Maplewood, Missouri, and went there
today and purchased 12 different
spices for recipes in your catalog. I
can’t wait to try them out! Thanks
for a much needed, dead of winter,
—Linda A.
pick me up!! Since Penzeys opened a store
in Detroit, my collection of spices
has outgrown my previous spice
shelves. So, when I had to have
some shelving rebuilt in my kitchen, I asked the carpenter to build
me a new spice rack to accommodate the ever-growing collection.
The fish sides (a prevalent theme
in the kitchen) are mine from my
—Gary E.
studio. Bill’s column and comments are
(as always) well written and thought
provoking. I particularly liked his
thoughts in the catalog that introduced us to Arizona Dreaming.
I wrote to your company one
other time, but I would like to say
again that the staff in the Arvada,
CO store is just superb.
Sincerely,
—Gwen K.
We really want to hear from you!
Have a comment (or photo) you’d like to share? Send your letters and
photos (with information about the people in them) to Editor, Penzeys Spice
Catalog, 19300 W. Janacek Court, Brookfield WI 53045 or email editor@
ORDER FORM
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1-800-741-7787 | www.penzeys.com
33
HERE’S WHERE TO FIND A PENZEYS SPICES STORE NEAR YOU:
Alabama
Boulder
Birmingham Area
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Phoenix Area
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
Los Angeles Area
Houston
Hartford Area
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
2038 Clark Ave.
O
Cameron Village
Phone 919-836-9117
Virginia
9332 Arlington Expwy.
Phone 904-727-7197
Orlando Area
102 N. Park Ave.
Winter Park, FL
Phone 407-788-7777
Menlo Park
771 Santa Cruz Ave.
Phone 650-853-1785
Illinois
В« Npoewn !
O
colorado
Colorado Springs
Falcon Landing
7431 N. Academy Blvd.
Phone 719-590-7771
Naperville
235 S. Washington St.
Phone 630-355-7677
Oak Park
1138 W. Lake St.
Phone 708-848-7772
В« Npoewn !
O
Broadmoor Towne Center
2010 Southgate Rd.
В« Npoewn !
O
719-475-7877
Denver Area
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
200 Fillmore Street
(Entrance on E. 2nd Ave.)
Cherry Creek, CO
В« Npoewn !
Phone 303-329-0570
O
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
North Carolina
Jacksonville
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
736 Farmers Ln.
Montgomery Village
Phone 707-566-7772
Massachusetts
Florida
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
Santa Rosa
Norwalk
24 LaSalle Rd.
West Hartford, CT
Phone 860-231-7510
California
Texas
Dallas
197 Westport Ave.
Phone 203-849-9085
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
Rockville
New York City
1048 Rockville Pike
Phone 301-738-8707
Connecticut
Arizona
Maryland
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
1219 Pearl St.
Phone 303-447-2777
Boston Area
Raleigh
Michigan
Ohio
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
4455 Kenny Rd.
Phone 614-442-7779
Detroit Area
Grand Rapids Area
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
Minnesota
Minneapolis
3028 Hennepin Ave. S.
Phone 612-824-9777
Lakeville
7626 160th St. W.
Phone 952-953-1788
St. Paul
674 Grand Ave.
Phone 651-224-8448
Missouri
St. Louis
7338 Manchester Rd.
Phone 314-781-7177
Nebraska
Omaha
616 S. 72nd St.
Phone 402-397-5760
New York
Buffalo
783 Elmwood Ave.
Phone 716-887-9777
В« Npoewn !
516 W. 19th St.
Phone 713-862-6777
Falls Church
513 W. Broad St.
Phone 703-534-7770
Columbus
Richmond
3400 W. Cary St.
Phone 804-254-7667
Cleveland Area
2012 W. 25th Street
United Bank Building
Cleveland, OH
Phone 216-583-0323
В« Noewn
Beachwood, OH
Phone 216-839-0777
New
Location
Op
Same
Mall 28699 Chagrin Blvd.
Oregon
12835 Preston Rd.
Phone 972-392-7777
Portland Area
WASHINGTON
В« Noewn
Op
117 Pine St.
Phone 206-467-7779
Seattle
Wisconsin
Appleton
710 North Casaloma Dr.
Phone 920-733-0977
11322 SE 82nd Ave.
Clackamas, OR
Phone 503-653-7779
Madison
120 NW 10th Ave.
Pearl District
Phone 503-227-6777
Milwaukee Metro
Pennsylvania
619 E. Silver Spring Dr.
Phone 414-961-1777
8528 Germantown Ave.
Phone 215-247-0770
12001 W. Capitol Dr.
Phone 414-760-7307
Pittsburgh
16750 W. Bluemound Rd.
Phone 262-785-6777
Philadelphia
1729 Penn Ave.
Phone 412-434-0570
Tennessee
Memphis Area
6641 Poplar Ave.
Germantown, TN
Phone 901-737-7898
Long Island
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
penzeys. Love to cook– cook to love.
3252 University Ave.
Phone 608-238-5776
4144 N. 56th Street
Phone 414-447-1775
5016 S. 74th St.
Phone 414-817-0773
I-94 and Hwy. 83
3220 Golf Rd.
Phone 262-646-7779
В« Noewn
Op
В« Npoewn !
O
Calling all Cooks!
We need your help. At Penzeys we believe the best way to spread the richness
that comes to life through cooking is to show the richness that comes to life through
cooking. To do this we need you.
For years we have pretty much randomly cast for
cooks to fill our pages. It occurred to us it might
make for a better catalog if we knew a little
bit more of what gets you excited about your
cooking and your life. With 2011 being the year
of our 25th birthday party we would love to hear from
cooks with fun birthday traditions. We would like to feature at least a couple
birthday cakes in every catalog this year, but we are also looking for
those special birthday meals. Making someone’s favorite meal just
the way they like it makes all the difference in the world and there
is no better time than a birthday to make it happen.
I am also hoping throughout this year to take some time to reflect
on where we have come from and to think about where
we are going. With our roots on the near Northwest side of Milwaukee
it would be great to find cooks who share our Midtown Milwaukee
experience. And with my father playing such a huge role in what
Penzeys has become, and with what a difference the kindness
of foster care made in his life, I would love to feature
a few people with their own foster experiences
to share. And to show how far cooking has
Please
come in the last 25 years, we are also
share with us
looking for cooks who–like Penzeys–
what happens in
were born in 1986 and who are already
your kitchen. Visit
sharing the love that is cooking.
penzeys. com and
But beyond these ideas, what we really
need for our catalog is you. As much as we can
start with ideas for what a catalog can be, so often just one answer on
one survey can lead us off in a whole new different and often beautiful
direction. Come be a part. Please visit penzeys.com and fill out our brief
questionnaire to share with us what happens in your kitchen.
I appreciate it.
See spice Index on page 61
fill out our brief
questionnaire.
1-800-741-7787 | www.penzeys.com
35
Bonnie Butter Cake with Caramel Icing
Louise Hartwell Carr (story on page 40) says, “My goodness, if you’ve never tried Caramel Icing, you must; it’s just wonderful.”
Okay, you twisted our arms...
Cake:
2вЃ„3 Cup butter, softened
13вЃ„4 Cups sugar
2 eggs
11вЃ„2 tsp. PURE DOUBLE STRENGTH
VANILLA EXTRACT
3 Cups cake flour
21вЃ„2 tsp. baking powder
1 tsp. salt
11вЃ„4 Cups milk
Caramel Icing:
1 Cup butter
1 Cup firmly packed light brown sugar
1 Cup firmly packed dark brown sugar
1вЃ„2 Cup whipping cream
4 Cups powdered sugar, sifted
2 tsp. PURE DOUBLE STRENGTH
VANILLA EXTRACT
Preheat oven to 350В°. Grease and flour three 8-inch or two 9-inch baking pans and set aside. We
recommend using two layers the first time, as it is easier to frost! In a large mixing bowl, cream
together the butter, sugar, eggs and VANILLA until fluffy, about 5 minutes. In a separate bowl,
combine the flour, baking powder and salt. On low speed, gradually add the dry ingredients,
alternating with the milk, until well mixed. Pour into the pans and bake at 350В° for 25-30 minutes
or until a toothpick inserted in the cake comes out clean. Cool in the pans for 5 minutes. Turn out
on a wire rack and cool completely before icing.
For the icing: Louise cautions that this is not an easy icing because it hardens so quickly. “Be ready
to pour it on! Actually have the first layer on the serving plate and the other layer(s) at hand and
ready to go BEFORE you begin making the icing.” Also, the recipe given here is a double recipe. If
you don’t care for quite as much icing you may cut the recipe in half.
Melt the butter and brown sugars over low heat until dissolved, stirring constantly. Add the
whipping cream and bring to a boil over medium heat, stirring constantly for about 7 minutes.
This will burn easily so do not leave it unattended. Remove from the heat. Pour into the bowl of
an electric stand mixer. Gradually beat in the powdered sugar and VANILLA at medium speed with
the whisk attachment. You can also use a hand mixer with the thinnest beaters. This will take about
6-10 minutes and then it will begin to thicken. If it suddenly gets too thick you may thin with 2 TB
of hot water. Once it starts to thicken pour it on the cake immediately. Do not worry about making
the top pretty before you frost the sides, just pour it on and smooth the first layer, repeat with the
second and quickly do the sides before it all hardens up! Even with your best efforts, there may be
a bit of hardened icing left in the bowl—it is like delicious caramel candy, so enjoy it!
Prep. time: 10 minutes for cake, 20 for frosting
Baking time: 25-30 minutes
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 piece (163g); Calories 610; Calories from fat 210; Total fat 23g; Cholesterol
85mg; Sodium 370mg; Carbohydrate 100g; Dietary Fiber 0g.
36
Penzeys spices | Spring
Great White Pound Cake
Let your imagination be your guide when you top this cake from Martie (story on page 31). We decided to go with fruit for a pretty, healthy(ish) topper.
3
3
1
1
вЃ„2
1
6
1
1
1
Cups sugar
Cups flour (no need to sift)
Cup margarine *see note
Cup vegetable shortening such as Crisco
TB. baking powder
large eggs
Cup milk
tsp. PURE VANILLA EXTRACT
tsp. ALMOND EXTRACT
Preheat oven to 325Вє. Put all the ingredients into the large bowl of an electric mixer and beat at high
speed for 51вЃ„2 minutes. To prevent splashing, you may want to start at a lower speed and mix until
everything is blended before turning up to high speed.
In the meantime, grease a large tube pan. Pour the beaten batter into the pan and bake at 325В° for 1
hour and 20 minutes. Allow to cool slightly and then turn upside down to remove. Run a slim, sharp
knife around the sides and across the bottom before inverting to remove without damage to the
outside.
Notes from Martie: “If all goes well, and it un-molds perfectly, this is a beautiful, medium golden
brown cake that needs no additional trimming. However, it is spectacular as a base for cut sweetened
strawberries or blueberries. It can have a lemon glaze drizzled over it, or be decorated with a pattern
of powdered sugar or cocoa. It serves at least twenty ordinary people, or a family of four that keeps
cutting “just one more little slice.” (I know this from long years of experience.) It can accept whipped
cream, or a chocolate sauce or a scoop of ice cream.
“If one side is attacked by a too-much-tempted Great Dane, the rest of the cake can be cut into slices
onto a pretty platter to serve, and nobody will be the wiser. (Do not ask how I know this.)
“The next best thing about this cake, besides the taste and texture, is how easy it is! One bowl, no
sifting, no pre-beating of eggs—a hallelujah moment for today’s busy cooks—and the recipe is almost
50 years old.”
*Another note from Martie: “I do not understand why the fat content needs to be as written. I
have tried it with butter, and it doesn’t work. I have tried it with all Crisco and it doesn’t work. I am
convinced that this is just one of those kitchen magic things that it is best not to examine too closely.”
Prep. time: 20 minutes
Baking time: 1 hour 20 minutes
Serves: 16-20
Nutritional Information for cake only: Servings 16; Serving Size 1 piece (108g); Calories 390; Calories from fat 18; Total fat 18g;
Cholesterol 75mg; Sodium 220mg; Carbohydrate 52g; Dietary Fiber <1g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
37
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 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 jar (net 2.5 oz.) #55550 $ 3.25
4 oz. bag #55547 $ 1.89
8 oz. bag #55589 $ 2.79
1 lb. bag #55518 $ 4.60
Northwoods Seasoning
Faithy’s Baked Beans
Stella (story on page 52) writes, “The following recipe is an old New England recipe that was given to me by
a co-worker when I worked in Cambridge, nearly 50 years ago! People groan or roll their eyes when I say I’ll
bring baked beans to a potluck but change their minds once they taste it.”
1 lb. dry, large lima beans (if you can’t find
the large, the smaller work as well)
1 large onion, finely chopped
3⁄4 lb. bacon, cut into 1⁄2” pieces
1вЃ„2 lb. (or slightly over) brown sugar, or
to taste
1вЃ„4-1вЃ„2 tsp. REGULAR MUSTARD POWDER
1вЃ„2 tsp. THYME (optional)
Soak the beans overnight, covering them with at
least 3-4 inches of water. Drain them (there is apt
to be no water left at all) when ready to cook. After
draining the beans, cover them with fresh water
and boil them until they are nearly tender, which
takes about 20 minute once they come to a boil.
Preheat oven to 300В°. Combine the beans (along
with about 1 cup of the bean cooking water) in a
9x13 baking dish with the onions, bacon, brown
sugar, MUSTARD POWDER and THYME (if using).
Bake at 300В° for about 2 hours or until the beans
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.
38
Penzeys spices | Spring
are quite brown on top and the bacon appears
to be well cooked. They should be juicy, not
runny and definitely not dry.
A note from Stella: “These can be served hot or
cold. I prefer them slightly warm and they are
especially good cold when served on warmer
days. Delicious and NOT AT ALL like baked
beans, despite their name which has been
handed down with the beans with no real idea
of its origin.”
Prep. time: overnight soak plus 30 minutes
precooking and chopping
Cooking time: 2 hours
Serves: 10-12
Nutritional Information: Servings 12; Serving Size 1/2 cup
(154g); Calories 320; Calories from fat 120; Total fat 13g;
Cholesterol 20mg; Sodium 240mg; Carbohydrate 40g;
Dietary Fiber 7g.
Regular Canadian Mustard Powder (medium)
1вЃ„4 cup jar (net .9 oz.) #45236 $ 2.05
1вЃ„ 2 cup 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 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
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.
1вЃ„4 cup jar (net 1.1 oz.) #22134 $ 3.39
1вЃ„ 2 cup 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
Northwoods Fire Seasoning
What could be better than two types of Northwoods
Seasoning? Northwoods Fire has the same great flavor as
the original, with the added kick of smoky ground
Chipotle and hot Cayenne red pepper. A wonderful
seasoning for all grilled foods—steaks, fish, chicken and
chops, even grilled vegetables. Hand-mixed from: coarse
flake salt, paprika, ground chipotle pepper, black pepper,
cayenne red pepper, thyme, rosemary and granulated garlic.
1вЃ„4 cup jar (net 1.0 oz.) #24033 $ 3.65
1вЃ„ 2 cup 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
Crushed Brown Canadian Mustard Seeds
1вЃ„4 cup jar (net .9 oz.) #45531 $ 2.09
1вЃ„ 2 cup 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
Nutmeg
Both Grenadian and East Indian ground nutmeg are easy
to use and flavorful. Whole nutmeg are very large, about 80
per lb. (5-6 nutmeg per oz.), making them easier to grate by
hand. Ten seconds of rubbing on a small-holed grater will
yield 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.
Fine Ground East Indian Nutmeg
1вЃ„4 cup jar (net 1.0 oz.) #45636 $2.89
1вЃ„ 2 cup jar (net 2.2 oz.) #45652 $ 4.75
4 oz. bag #45649 $ 4.45
8 oz. bag #45681 $ 7.89
1 lb. bag #45610 $ 14.80
Fine Ground Grenadian West Indian Nutmeg
1вЃ„4 cup jar (net 1.0 oz.) #48532 $ 3.15
1вЃ„ 2 cup 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 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
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 1.1 oz.) #47135 $ 2.29
1вЃ„ 2 cup 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 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 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 jar (net 1.7 oz.) #46954 $ 3.35
4 oz. bag #46941 $ 2.75
8 oz. bag #46983 $ 4.45
1 lb. bag #46912 $ 7.90
Orange Peel
Orange Peel is sweeter and less expensive than lemon
peel, making it the perfect addition to coffee cake,
banana bread, waffle batter, cheesecake and muffins.
Sprinkle on hot cereal or add to potpourri. To rehydrate:
Use 3 parts water to 1 part peel, let stand 15 minutes.
Substitute В№/3 as much dry as recipe calls for.
1вЃ„4 cup jar (net .8 oz.) #47430 $ 2.39
1вЃ„ 2 cup jar (net 1.9 oz.) #47456 $ 4.25
1 cup jar (net 3.8 oz.) #47472 $ 8.19
2 cup 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 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 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
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© Saffron.
Superior Quality Spanish Saffron
(90% red safп»їfron threads, 10% yellow saffron styles)
Net 1вЃ„2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1вЃ„4 oz. #57783 $ 65.99
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
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
Serves: 4; Prep. time: 2 min. Cook: 25 min.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
39
“Yes, 90 candles on my cake. I think they
alerted the fire department just in case.
It was the best cake ever and no trick
candles, thank goodness!”
Louise
Hartwell Carr
M
y 90th birthday party was
the biggest surprise you ever saw! It
actually lasted all week long,” laughs
Louise Hartwell Carr of Norcross,
Georgia.
“My relatives gathered from
all around. First we had a triple
celebration for my son, my son-in-law
and me. All our birthdays are in July.
The kids made a big cake, there were
presents and everything. So I thought
that was it.
“But then came the big surprise, my
90th birthday celebration which was
just for me. Oh, I was really surprised.
I was sent off to the beauty shop to get
my hair done. And when I got home
after what seemed to be an unusually
long time, I was ushered into the
dining room where all my family
stood waiting.
“There was this huge cake covered
with the most wonderful caramel
icing and 90 blazing candles. My little
granddaughters helped me blow
them out. One of my presents was
90 gold dollars. Can you imagine?
They’re not real gold, but you’d be
surprised how heavy just a few of
them makes your purse. Whenever
the little ones visit and ask, �Grammy
do you have a surprise for me?’ I hide
one of those gold coins and oh my, do
we have good times together.
40
Penzeys spices | Spring
“When I was growing up Mama
always made special cakes for our
birthdays. I had six brothers and
one sister so living on our rice farm
in Gueydan, Louisiana was never
lonely. We played and had lots of fun
together.
“The earliest birthday party I
remember was the summer I turned
six. Mama and I were making my
birthday cake. I was sitting on the
table next to the big mixing bowl
when she pointed to a little bottle.
I uncorked it and got my first whiff
of vanilla. When she added it to the
batter I thought it was the grandest
I ever smelled. I never forgot that. I
couldn’t wait to get a finger into that
batter and taste the most delicious
flavor.
“So when we cleared off the table,
I grabbed that little bottle of vanilla
and sneaked outside with it and
proceeded to drink that wonderful
vanilla. Of course I was chokin’ and
gaspin’ and horrified that something
which smelled so good tasted like
that. I never told anyone.
“For my own children we lived in
town so their friends were included.
Jim’s first birthday party was a cowboy
party. I made 10 lassoes, one for each
of his kindergarten friends. Well, it
poured down rain the whole time so
the kids had a wild time indoors. That
was one party to remember. They
were lassoing anything that moved or
stood still.
“My best ever birthday present was
one I kinda talk a lot about. My first
born son James was born on July 13th
two days before my birthday.”
We asked Louise if she would
share her 90th birthday wish with
us. She told us, “I don’t even know
what I wished for. I have 5 children,
8 grandchildren and 3 great
grandchildren. I was a 6th grade
teacher for many years, traveled
around the world and now at 90,
I’m doin’ what I want to do. I’ve
mellowed and slowed down quite a
bit, but I like to paint, write and sew
and my grandkids come to see me so
I have lots of company.
“I think I have it all already!”
Shrimp/Crawfish/Alligator Г‰touffГ©e
This recipe from Louise’s son, Jim, is rich, bold and delicious. Make some for your next family dinner.
1-2 lbs. 30-50 count fresh shrimp, peeled and deveined; 1-2 lbs. frozen
crawfish tails; or 1-2 lbs. alligator “bites”
2 TB. CAJUN SEASONING, divided
4-8 TB. butter, divided (Jim uses unsalted), the second 4 TB. is optional!
1вЃ„3-1вЃ„2 Cup all-purpose flour
1вЃ„2-1 Cup finely chopped onion
1вЃ„2-1 Cup finely chopped celery
1вЃ„2-1 Cup finely chopped red bell pepper
2 TB. PENZEYS MINCED GARLIC
1 tsp. THYME
2-3 tsp. Worcestershire sauce
1 tsp. hot sauce
3вЃ„4-1 Cup fresh tomatoes, diced
11вЃ„2-3 Cups water mixed with 1-2 tsp. CHICKEN or SEAFOOD SOUP BASE
1вЃ„2 Cup thinly sliced green onion
3 TB. minced fresh Italian parsley
1вЃ„2-1 tsp. salt, to taste
1вЃ„2-1 tsp. PEPPER, to taste
1вЃ„4-1 tsp. CAYENNE PEPPER, to taste
2 TB. lemon juice, optional
5-6 Cups cooked rice
See spice Index on page 61
Season the shrimp with 1 TB. of the CAJUN SEASONING and set aside to
marinate. Melt half of the butter in a large cast iron or heavy duty skillet
over medium heat. Stir in the flour and cook, stirring constantly, until the
roux is the color of peanut butter, about 10-15 minutes. Add the onion,
celery and bell pepper and cook until translucent, stirring regularly, about
5-10 minutes. Stir in the remaining CAJUN SEASONING, GARLIC, THYME,
Worcestershire and hot sauce. Cook for 5 minutes. Stir in the tomatoes.
Add a small amount of the CHICKEN/SEAFOOD stock and stir well to form
a paste. Add the remaining stock gradually, stirring constantly so it is nice
and smooth. Bring to a boil and then reduce the heat to a simmer for 30-60
minutes. Boiling will insure the roux does its job and thickens the sauce.
You may need to add a little more stock after the simmer stage to insure
the end result is the consistency of a gravy—not too thick, not too thin.
Add the shrimp/crawfish/alligator, green onion and parsley and simmer for
10 more minutes or until the shrimp/crawfish/alligator is cooked through
(shrimp or crawfish should take about 10 minutes, alligator will take about
60 minutes). Stir in the remaining butter if desired and salt, pepper and
CAYENNE to taste. According to Louise’s son Jim, “A little lemon juice may
add a little �Je ne sais quoi’ (I don’t know what) flavor!” Serve over rice.
Prep. time: 10 minutes
Cooking time: about 11вЃ„2 hours, plus 50 minutes if using alligator
Serves: 6-8
Nutritional Information with shrimp: Servings 8; Serving Size 1 cup (280g); Calories 340;
Calories from fat 60; Total fat 7g; Cholesterol 115mg; Sodium 400mg; Carbohydrate 31g;
Dietary Fiber 2g.
1-800-741-7787 | www.penzeys.com
41
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 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-Style Sweet Paprika is a traditional spice
with delicious flavor and vibrant color—one of the best
spices from Gram’s kitchen. Just a sprinkle adds a
flavorful and colorful touch to meat, fish and poultry—
not to mention goulash. Hungarian-Style Sweet Paprika
is the best in the world, as Hungary has the sunshine
needed for sweet, rich flavor, and the knowledgeable
farmers to nurture the crop from planting to harvest.
Hungarian-Style Sweet Kulonleges Paprika
1вЃ„4 cup jar (net 1.0 oz.) #47535 $ 2.89
1вЃ„ 2 cup 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-Style 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 jar (net 2.5 oz.) #47656 $ 4.79
4 oz. bag #47643 $ 4.45
8 oz. bag #47685 $ 7.89
1 lb. bag #47614 $ 14.80
Californian-Style Sweet Paprika
Californian paprika is deep red, mild and sweet, nice for chicken
but browns with long cooking
1вЃ„4 cup jar (net .9 oz.) #47830 $ 2.79
1вЃ„ 2 cup jar (net 2.4 oz.) #47856 $ 4.55
4 oz. bag #47843 $ 4.15
8 oz. bag #47885 $ 7.29
1 lb. bag #47814 $ 13.60
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Awesome flavor and perfect
color, good on just about everything. Sprinkle on
chicken and fish before cooking, add to sauces, soups
and salad dressings. Try some today.
1вЃ„4 cup jar (net 1.0 oz.) #48037 $ 2.99
1вЃ„ 2 cup 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 jar (net .3 oz.) #14551 $ 3.39
4 oz. bag #14548 $ 9.15
42
Penzeys spices | Spring
Parsley
Poppy Seed
1⁄4 cup jar (net .1 oz.) #31930 $ 1.39
1⁄ 2 cup 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
Whole Blue Dutch A-1 Poppy Seed
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.
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.
1вЃ„4 cup jar (net .2 oz.) #14630 $ 1.85
1вЃ„ 2 cup 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
Pickling Spice
A high-quality blend for all pickling and canning.
Hand-mixed from: yellow and brown mustard seeds,
allspice, cinnamon, bay leaves, dill seed, cloves, ginger,
black peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
1вЃ„ 4 cup jar (net .6 oz.) #14735 $ 2.55
1вЃ„ 2 cup jar (net 2.0 oz.) #14751 $ 3.95
4 oz. bag #14748 $ 3.29
Pizza Seasoning
Pizza Seasoning is one of our favorites, both for adding
spicy Italian flavor to bland frozen pizzas and for
boosting the flavor of low-fat dishes, such as making
Italian-style sausage with ground turkey. Pizza
Seasoning also gives an almost meaty flavor to plain
old tomato sauce, as the fennel seed makes it taste like
you’ve added Italian sausage without the fat. Mix 1 TB.
Pizza Seasoning in 1-2 cups tomato sauce, brush on
pizza crust or pita bread and sprinkle with cheese and
toppings as desired. For sausage, use 1 TB. per lb.
Hand-mixed from: salt, fennel seed, oregano, sugar,
garlic, black pepper, basil, onion, red pepper.
1вЃ„4 cup jar (net 1.2 oz.) #23236 $ 3.15
1вЃ„ 2 cup 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
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 1.2 oz.) #57538 $ 2.39
1вЃ„ 2 cup jar (net 2.6 oz.) #57554 $ 3.75
4 oz. bag #57541 $ 2.65
8 oz. bag #57583 $ 4.25
1 lb. bag #57512 $ 7.50
Whole White Indian Poppy Seed
1вЃ„4 cup jar (net 1.1 oz.) #57433 $ 2.39
1вЃ„ 2 cup jar (net 2.6 oz.) #57459 $ 3.75
4 oz. bag #57446 $ 2.65
8 oz. bag #57488 $ 4.25
1 lb. bag #57417 $ 7.50
Pork Chop Seasoning
Pork Chop Seasoning has a wonderful smoky flavor—it’s
the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For smoky
ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu
sandwich, slice tofu, sprinkle heavily with seasoning on
both sides, and cook until golden in a lightly oiled pan
over medium heat for a taste like bacon. Hand-mixed
from: salt, garlic, white pepper, onion, ginger, and natural
hickory smoke flavor.
1вЃ„4 cup jar (net 1.6 oz.) #23331 $ 4.09
1вЃ„ 2 cup 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.
1вЃ„4 cup jar (net .6 oz.) #15037 $ 2.75
1вЃ„2 cup 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
Pumpkin Pie Spice
A sweet and spicy addition to all kinds of baked goods.
Use 2-3 tsp. in a 9 inch pie, but don’t stop there. An
all-purpose baking spice, perfect for banana bread,
carrot cake, muffins, coffee cake, use В№/2 tsp. per cup
batter. Hand-mixed from: China cinnamon, allspice,
nutmeg, ginger, mace, cloves.
1вЃ„4 cup jar (net 1.0 oz.) #15132 $ 3.29
1вЃ„ 2 cup 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
Rosemary
Raspberry Enlightenment
Whole Spanish Rosemary Leaves
Our Creative Cook has been working for a while now to come up with something to
use in rotation with balsamic vinegar to add tartness, sweetness and that dash of
flavor that so many of today’s quick-cooked meals want. Raspberry Enlightenment
helps. Don’t think of it as a way to make things taste like raspberry; think of it as a
background flavor that makes everything taste better, especially vegetables, pasta,
salads and quickly-cooked meats. Give it a try. It is designed to help you explore your
own creativity. Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.
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 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 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 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
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 jar (net .5 oz.) #33350 $ 2.89
1 oz. bag #33363 $ 1.85
4 oz. bag #33347 $ 4.09
8 oz. bag #33389 $ 7.09
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1вЃ„4 cup jar (net .4 oz.) #33439 $ 1.79
1вЃ„ 2 cup 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
Grey Sea Salt
From France
Back by popular demand. We discontinued this one for
a while, but it made people sad. We don’t want to make
people sad; we want them to be happy. Has an aroma
that some call nice and flowery. Use small amounts
towards the end of cooking for fish and seafood. Also
nice in fresh baked breads served with unsalted butter.
1 cup jar (net 9.5 oz) #97185 $ 6.59
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
Sandwich Sprinkle
This blend was created for making homemade
croutons, but along the way it has become the
lunchtime favorite in the Penzeys breakroom for all
types of sandwiches, from crusty subs to tuna salad.
Just shake on, or mix 1 TB. with 1 TB. water, add to 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: coarse
salt, garlic, black pepper, basil, oregano, rosemary, thyme,
and marjoram.
1вЃ„4 cup jar (net 1.2 oz.) #27539 $ 3.15
1вЃ„2 cup 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.
Coarse Grind
1⁄ 4 cup jar (net .3 oz.) #33639 $ 1.55
1вЃ„ 2 cup jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
Fine Grind
Seasoned Salt
4 oz. bag #96641 $ 3.35
1 lb. bag #96612 $ 10.29
4 oz. bag #96746 $ 3.45
1 lb. bag #96717 $ 11.45
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
See spice Index on page 61
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).
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,
1вЃ„ 4 cup jar (net 2.1 oz.) #29238 $ 1.09
1вЃ„ 2 cup 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
1-800-741-7787 | www.penzeys.com
43
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with 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 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 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 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 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
44
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 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.
Hand-mixed 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 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 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
Pan-Fried Rainbow Trout
Spring Salad
According to Anne MacGregor (story on pg. 16),
“Spring is the time to start trout fishing!”
This recipe is incredibly versatile. The amounts used
are approximate. Simply take advantage of the very
first fresh vegetables of spring and pair them with
your favorite dressing. Anne likes Creamy Peppercorn
while her husband prefers Italian Vinegar and Oil. She
also likes to top the salad with edible spring flowers
like Johnny jump-ups.
2
8
1вЃ„4
1
1вЃ„4-1вЃ„2
2
2
trout or other fresh water fish
lemon slices, halved (1 large lemon)
tsp. GROUND WHITE PEPPER
tsp. THYME, crumbled or
HERBES de PROVENCE
tsp. salt (if desired)
TB. butter
TB. olive oil
Clean the trout. Filet if desired. Rub with lemon
slices. Season evenly with the PEPPER, THYME and
salt. Top with the lemon slices, wrap and refrigerate
for at least 1 hour.
In a nonstick skillet, heat the butter and olive oil
over medium heat until hot. Place the trout in the
pan and cook until browned, about 3 minutes for
filets, up to 8 for whole fish depending on size. Flip
and cook for another 3-5 minutes. It is easy to tell
when filets are done, for whole fish check the fish
for flaking along the backbone for doneness.
Prep. time: 5 minutes plus 1 hour for marinating
(plus cleaning time!)
Cooking time: 6-10 minutes
Serves: 2-4
Nutritional Information: Servings 2; Serving Size 1 trout (188g);
Calories 310; Calories from fat 160; Total fat 18g; Cholesterol
110mg; Sodium 90mg; Carbohydrate 2g; Dietary Fiber <1g.
See spice Index on page 61
4
1
1
1вЃ„2
4
Cups spring garden greens such as
arugula and watercress
Cup asparagus (Anne likes to use green
and purple), bottom parts peeled,
chopped
Cup beet greens
Cup turnip top thinnings
radishes, ends removed and thinly sliced
Creamy Peppercorn Dressing:
2 TB. CREAMY PEPPERCORN DRESSING BASE
2 TB. water
1вЃ„2 Cup sour cream
1вЃ„2 Cup mayonnaise (regular or light)
2 TB. balsamic or red wine vinegar
Wash and dry all ingredients well. Blanch asparagus
if desired by plunging into boiling water for 30-60
seconds, then rinsing with cool water. If it is young
and tender this isn’t necessary. In a large serving
bowl, combine all of the ingredients and toss to
mix well. For the dressing, mix the DRESSING MIX
with water and let stand for 5 minutes. Add the
remaining ingredients and mix until thoroughly
combined. Pour over the salad or serve on the side.
Prep. time: 15 minutes
Cooking time: none or 1 minute for asparagus
Serves: 4
Nutritional Information with Creamy Peppercorn Dressing:
Servings 4; Serving Size 1 1/2 cups salad, 1/4 cup dressing (164g);
Calories 150; Calories from fat 100; Total fat 11g; Cholesterol
20mg; Sodium 710mg; Carbohydrate 13g; Dietary Fiber 2g.
Nutritional Information with Italian Dressing: Servings 4;
Serving Size 1 1/2 cups salad, 1/4 cup dressing (164g); Calories
300; Calories from fat 270; Total fat 30g; Cholesterol 0mg; Sodium
620mg; Carbohydrate 10g; Dietary Fiber 2g.
Italian Vinegar and Oil Dressing:
2 TB. ITALIAN VINEGAR AND OIL DRESSING
BASE
2 TB. water
1вЃ„2-2вЃ„3 Cup vegetable oil
1вЃ„4-1вЃ„3 Cup vinegar
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
2-3 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base
with 4-5 TB. turkey drippings for 3 cups gravy.
(net 8.0 oz.) #90386 $ 8.39
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.
(net 8.0 oz.) #90481 $ 8.39
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
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 jar (net 2.4 oz.) #57859 $ 3.19
4 oz. bag #57846 $ 1.95
8 oz. bag #57888 $ 2.85
1 lb. bag #57817 $ 4.70
Whole Indian Black Sesame Seeds
1вЃ„4 cup jar (net 1.3 oz.) #57938 $ 2.39
1вЃ„ 2 cup 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
Shallots
The flavor of shallots is similar to a sweet cross
between onions and garlic, but more delicate, rich and
complex. Shallots are used in France for poultry, veal,
salads, eggs and soups. In Indonesia, shallots are used
to add rich, sweet flavor to satay, soup & dipping
sauces. If your recipe calls for fresh shallots, use half as
much as the recipe calls for. A В№/2 tsp. of freeze-dried
shallots equals one clove fresh shallots. From California.
1/4" Chopped Shallots
1вЃ„2 cup jar (net .4 oz.) #58056 $ 5.25
1 cup jar (net .7 oz.) #58085 $ 10.19
2 cup 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 jar (net 3.3 oz.) #23157 $ 7.89
1 cup jar (net 6.3 oz.) #23186 $ 14.49
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 .7 oz.) #15237 $ 3.29
1вЃ„ 2 cup 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 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
See spice Index on page 61
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 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 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.
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 jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Thyme
One of the most fragrant flavors around, our French
Thyme is great on just about everything. Particularly
good with chicken, fish and chops, salads and
vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
1вЃ„4 cup jar (net .3 oz.) #34036 $ 1.69
1вЃ„2 cup jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
Trinidad-Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on 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 1.2 oz.) #48237 $ 3.39
1вЃ„ 2 cup jar (net 2.5 oz.) #48253 $ 5.79
4 oz. bag #48240 $ 6.09
1вЃ„4 cup jar (net 1.3 oz.) #23636 $ 3.25
1вЃ„ 2 cup 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
Sunny Paris Seasoning
Tsardust Memories (Russian-Style 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„ 4 cup jar (net .2 oz.) #15437 $ 5.09
1вЃ„ 2 cup jar (net .6 oz.) #15453 $ 9.15
1 cup jar (net 1.3 oz.) #15482 $ 15.69
2 cup jar (net 2.6 oz.) #15424 $ 28.25
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 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
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 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 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 jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
1-800-741-7787 | www.penzeys.com
47
Taco Seasonings
Chicken Taco Seasoning
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish-style paprika, cumin, cilantro, Tellicherry
black pepper, Mexican oregano, jalapeno powder.
Taco Seasoning
Very similar to seasoning packets sold in grocery
stores, but much more flavorful and less expensive.
Family-style, not hot. Mix 4 TB. with 6 oz. water, add
to 1 lb. browned, drained ground beef or cooked
chicken or beans. Simmer 10 min. until thick. Taco
Seasoning is also great for dip—mix 2 TB. in 2 TB.
water, then blend with 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.
1вЃ„4 cup jar (net 1.4 oz.) #23531 $ 3.19
1вЃ„ 2 cup 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
Need a quick and
easy dinner?
Make tacos!
1вЃ„4 cup jar (net 1.1 oz.) #24233 $ 3.09
1вЃ„ 2 cup 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 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 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-style paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
Venison Sausage Seasoning
Wasabi
1вЃ„ 4 cup jar (net 1.5 oz.) #28631 $ 2.75
1вЃ„ 2 cup jar (net 3.1 oz.) #28657 $ 4.35
4 oz. bag #28644 $ 2.95
Natural Wasabi
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
Tuscan Sunset
Salt free Italian-style seasoning. Perfect for veggies
and pasta, salads, tomato sauce, chicken and fish. The
rich sweet flavor of basil and oregano with the added
zest of garlic, bell pepper and black pepper. Round it
off with a touch of fennel, and who needs salt? Perfect
for every vegetable, from asparagus to zucchini. We
especially love it sprinkled on fresh tomatoes, corn on
the cob, snap peas and green beans. Also makes a
great salad dressing for green salads and hearty
veggies on the grill, and use it to marinate fish fillets,
lean pork, and boneless/skinless chicken as well!
Hand-mixed from: basil, oregano, red bell pepper, garlic,
thyme, fennel, black pepper, anise. To make oil &
vinegar salad dressing: Cover 1 TB. Tuscan Sunset
Seasoning with 1 TB. water, let stand a few minutes.
Add 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 jar (net 1.0 oz.) #16555 $ 4.59
4 oz. bag #16542 $ 9.09
48
Penzeys spices | Spring
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
Blend of horseradish, mustard, tapioca starch and wasabi.
1вЃ„ 4 cup jar (net .9 oz.) #48637 $ 2.19
1вЃ„ 2 cup jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
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 jar (net 1.7 oz.) #23757 $ 5.09
4 oz. bag #23744 $ 6.25
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook
8-12 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
Stacy Maddigan
Stacy and Gregory pose with their children
at Patrick’s first Communion. Patrick and
sisters Abigail, Evelyn and Isabelle keep
their mom happily busy in the kitchen
with special meal requests.
C
ooking is all about love,”
says Stacy Maddigan of Spokane,
Washington. “When I take care of
people or show people that I love
them it all comes down to food. For
my friends and families’ birthdays
they get to choose any meal on the
planet and I will cook it for them—
even if it means extensive research.
I love it!”
When Stacy was a small child her
parents moved to an Eskimo village
in Alaska to teach in the elementary
school. “My Great Grammy came to
live with us and she and I shared a
bedroom. My earliest memories of
cooking are of my Great Grammy
baking in our kitchen. Teachers from
school and villagers always stopped by
to enjoy her homemade doughnuts,
molasses cookies or spice cake. She
showed her love of life and family
pita pockets. My next oldest daughter
asks for something different every
year—from meatball sandwiches to
homemade pizza. My son always asks
for baby back ribs with potato salad.
My youngest daughter always wants
through her desserts. Great Grammy
did not cook with recipes; she cooked Fettucine Alfredo. She adds different
items every year (ham, corn, peas,
by feel. She knew if her Loraine
chicken). I also cook birthday dinners
Squares had enough flour because
for our good friends. Their
they just felt
requests have ranged
right.
“We did not
When I take care of from Chicken Picatta to
Chicken Pot Pie, from Beef
live where we
people or show people
Bourguignon to stuffed
could go out to that I love them it all
flank steak. These are so
dinner, so on
comes down to food.
much fun because I get to
our birthdays
research many different
my mom would
recipes online and integrate them
allow my brother and me to pick any
into my own personal recipe.
meal that we wanted, and she would
“As a teacher of students with
make it for us. I always asked for
special needs, I integrate food into
Szechuan Beef. It was labor intensive
for my mom; she cut all of the carrots my classroom, too. Every day I ask my
students their best and worst from
into matchsticks. To this day it is the
the day before. If they can’t come up
best Szechuan Beef I have ever had.
with something, we talk about what
“Now that I have my own family
they had for dinner. Food is always an
I try to show my love of family and
easy way to get people to start talking.
friends through my cooking. My
Food is a topic that all people can
oldest daughter asks for gyros, orzo
relate to—everyone loves food!”
salad, spanikopita, and homemade
“
”
Black Bean Salad with Southwest Steak
This recipe from Stacy is a zippy, delicious meal that can be ready in no time.
2 15-oz. cans black beans, thoroughly
rinsed
1pint grape or cherry tomatoes, halved
(around 24)
2 avocados, diced
2 limes, juice of
1 TB. SOUTHWEST SEASONING
1
вЃ„3 Cup canola oil
1
вЃ„4 Cup chopped fresh cilantro
1 lb. steak (we used sirloin)
1 tsp. SOUTHWEST SEASONING
1 lime, juice of
In a large bowl, combine the beans, tomatoes,
avocados, lime juice, SOUTHWEST SEASONING,
canola oil and cilantro. Stir well to combine. Set
aside to let the flavors mingle while you prepare
the steak.
Wash the steak and pat dry. Rub on both sides with
the SOUTHWEST SEASONING. Grill or broil to your
desired level of doneness. 1” thick sirloin medium
rare is about 5-6 minutes per side over medium
high heat. Divide the black bean salad among
6 plates. Thinly slice the steak and arrange on the
plates. Sprinkle the steak with lime juice and serve.
Prep. time: 20 minutes
Cooking time: 10-12 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 3 oz. steak and 1 cup salad (371g); Calories 450; Calories from fat 240; Total fat 27g;
Cholesterol 45mg; Sodium 360mg; Carbohydrate 30g; Dietary Fiber 12g.
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.
50
spring
50 Penzeys
Penzeysspices
spices| |
Spring
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 jar (net 3.4 oz.) #92351 $ 6.59
1 cup jar (net 6.8 oz.) #92380 $ 10.99
2 cup 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.
2 fluid ounce bottle #92135 $ 5.95
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.
2 fluid ounce bottle #92230 $ 8.49
4 fluid ounce bottle #92256 $ 15.95
8 fluid ounce bottle #92285 $ 27.69
16 fluid ounce bottle #92214 $ 46.95
Maggie’s daughter Monica, husband Steve,
Maggie and her youngest daughter Emily all
enjoy time together in the kitchen.
Maggie Seymour
W
hat I love most about cooking
is sharing it with others,” says Maggie
Seymour of Lubbock, Texas. “I enjoy
making people feel special and what
better time to do that than on their
birthday!
“I recall a particular birthday cake
that my mother made for me. It was
a plain layer cake with homemade
butter cream frosting. She decorated
it like a circus tent complete with
animal crackers all around the edge.
I’m sure my memory of this cake
has inspired the cakes and birthday
traditions in my family.
“My children always had birthday
parties growing up. The special
person gets to choose whatever they
want for dinner and a cake of their
choice, homemade of course.
“Their cake choices focused on
a theme from the decorations or
their current interest. A few of the
favorites were a horse corral for
my daughter who was in love with
horses, an under the sea cake and
a lady bug. I like putting together
menus and decorations that have
a common theme to honor the
birthday person whether they are
family or friend.
almond, lemon and orange extracts on page 18.
“I have enjoyed teaching my
daughters about cooking and
having their company in the kitchen
since they were small. We have
lots of fond memories of working
together to create both ordinary and
extraordinary meals.
“My mother always encouraged
my interest in cooking and the
positive reinforcement I received
from her solidified my life-long love
of cooking. I’ve tried to do the same
with my daughters who have both
become excellent cooks.
“So many lessons can be taught
and talked about while you’re busy
measuring, sifting and stirring. It’s
also a much easier time to talk about
difficult issues like boyfriends when
you’re concentrating on the task of
cooking.
“I also remember talking about
how to handle mistakes that can
happen in the kitchen. You can fix it,
start over, let it go, or make the best
of it but most of all learn from it.
Those are life lessons too!
“Cooking is central in my life. It is
my hobby and my pleasure and the
way I outwardly show affection for
my family and friends.
“My husband Steve is also a good
cook and now that we are empty
nesters we cook together frequently.
Some of our most special evenings
involve planning and cooking a meal
we will both enjoy.”
The Seymour’s share their love of
cooking with many folks.
“Our church provides hot,
homemade and nutritious meals
for homeless individuals at a local
mission. We currently cook for 100
people. This is very rewarding and
it’s nice to watch people enjoy the
care and love provided by others.
Cooking for others is such a win-win
situation and the best way I know to
make others feel special.”
See spice Index on page 61
Italian Cream Cake
This cake from Maggie is sure to be the life of the party.
2 Cups sugar
1вЃ„2 Cup vegetable shortening
1вЃ„2 Cup butter (1 stick)
5 eggs, separated
2 Cups flour
1вЃ„2 tsp. salt
1 tsp. baking soda
1 Cup buttermilk
1 tsp. PURE VANILLA EXTRACT
1 small can (8 oz.) shredded coconut (or
1 Cup if you have a bag of flakes)
Frosting:
1 8-oz. pkg. cream cheese, softened
1вЃ„2 Cup butter (1 stick)
1 tsp. PURE VANILLA EXTRACT
33вЃ„4 Cups powdered sugar (1 lb.)
1 Cup chopped nuts; pecans or walnuts
are good
Preheat oven to 350В°. Grease and flour three 9-inch
cake pans and set aside. In a large bowl, cream
together the sugar, shortening and butter until light
and fluffy. Add the egg yolks, one at a time, mixing
well after each addition. In a separate bowl, mix the
flour with the salt. In another bowl, mix the baking
soda with the buttermilk. Add the flour mixture
alternately with the buttermilk mixture to the
creamed mixture, beginning and ending with flour.
Mix well. Stir in the VANILLA and coconut (Maggie
also adds the nuts at this point but we thought
they would look nice mixed in with the frosting). In
a metal bowl, beat the egg whites until stiff. Gently
fold the egg whites into the batter. Pour the batter
into the cake pans and bake at 350В° for 25 minutes.
Cool for 10 minutes in the pans and then remove
from the pans to cool thoroughly before frosting.
For the frosting: beat the cream cheese, butter,
VANILLA and powdered sugar until smooth and
light. Fold in the nuts and frost the cooled cake.
Prep. time: 15 minutes
Baking time: 25 minutes
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 piece (141g);
Calories 540; Calories from fat 280; Total fat 31g; Cholesterol
95mg; Sodium 290mg; Carbohydrate 63g; Dietary Fiber 2g.
1-800-741-7787 | www.penzeys.com
51
Emmanuel and Stella, at left, visited Italy two years
ago for the wedding of their youngest son Nicholas.
Stella Papadakis
M y parents emigrated from
4 Egg White Cake
whereupon my wonderful motherStella bakes this every year for her husband’s birthday.
in-law, whom I loved dearly, came
the Greek islands and my mother
to the rescue and in a soothing
continued the tradition of Greek
21вЃ„4 Cups flour
manner offered to make the filling
cooking in our house,” says Stella
11вЃ„2 Cups sugar
31вЃ„2 tsp. baking powder
and frosting for me.
Papadakis of New Holland, PA. “She
pinch salt
“Last year in all the commotion
was a great cook and made everything
1вЃ„2 Cup butter, softened
look effortless. She cooked traditional with gift exchange and
1 tsp. PURE VANILLA EXTRACT
grandchildren activities my
Greek meals, most often top-of-the
1 Cup milk, divided
daughter pitched in and made his
stove dishes, and she baked Greek
4 egg whites, unbeaten
cake for him. Susan is a great cook.
breads and desserts. I was probably
Preheat oven to 350В°. Grease and flour two 8 or 9-inch
I think her stuffed grape leaves are
in college when she made her first
cake pans and set aside. In a large bowl, sift together
sugar, baking powder and salt. Add the butter,
maybe better than my mother’s and flour,
�American’ pie. Once she started
2
вЃ„3 Cup of the milk and the VANILLA. Beat for about 2
we all know that Mother’s cooking
making them though, her pies were
minutes. Add the remaining milk and the egg whites.
Beat for another 2 minutes. Pour into the pans and bake
fabulous. My husband Emmanuel still can never be bested.
for 25-30 minutes. Let cool in the pans for 10 minutes
“Now that the family is rather
thinks her pies were the best!”
and then turn out on a rack to cool completely before
frosting.
spread out, I view
Cakes are
Frosting/Filling: Stella writes, “We don’t like thick layers
family visits as
another matter.
of frosting, so this recipe may be scant for some people
special occasions
Emmanuel
I don’t dwell on the
and may need to be doubled.”
to break out of my
LOVES the
what-ifs, I try to go with
2 egg whites
delicious 4 egg
11вЃ„2 Cups sugar
what’s real. Life is the best typical routine. I
enjoy making some
1вЃ„4 tsp. CREAM OF TARTAR
white cake with
adventure of all.
1вЃ„3 Cup water
traditional–for
raisin filling that
1 tsp. PURE VANILLA EXTRACT
us–foods as well as
Stella makes for
1вЃ„2 Cup small raisins
sometimes trying out new recipes
his birthday. “It’s a continuation
1вЃ„2 Cup chopped dates
on them. Once we sit around the
of what he grew up with. I began
Using either a double boiler or a metal bowl placed
table for dinner and then dessert
making it when we were first married
over a pot of boiling water, combine the egg whites,
it becomes a social event with
sugar, CREAM OF TARTAR and water. Place over boiling
(they celebrated their 50th wedding
water and beat with a mixer until stiff peaks form,
discussions and conversation–
anniversary last fall). It was special
usually 7-9 minutes. Scrape the bowl occasionally. Fold
we don’t even move to more
in the VANILLA. Two tips: Make sure the water is boiling
for him and I made it only for his
before you start beating and make sure everything is
comfortable
chairs!
birthday which falls on Christmas Day.
very clean and dry.
“As I grow older I realize and
“I recall one hectic Christmas—with
For Filling: Using about 1вЃ„3 of the frosting, fold in the
appreciate what a memorable
raisins and dates. Use this as a filling between the 2
four young children about and other
layers. Frost the tops and sides of the cake with the
journey life is. One never knows
Christmas cooking and activities
remaining frosting.
what life holds and waiting to see
going on—I hurriedly began to
Prep. time: 15 minutes plus 10 to make frosting
what each day brings is something to Baking time: 25-30 minutes
make the cake. That part went well,
Serves: 12-16
look forward to. I don’t dwell
but while I was mixing the filling
Nutritional Information: Servings 16; Serving Size 1 piece (102g);
on the what-ifs, I try to go with
and frosting I somehow lost hold of
Calories 300; Calories from fat 60; Total fat 6g; Cholesterol 15mg;
what’s real. Life is the best
Sodium 170mg; Carbohydrate 60g; Dietary Fiber 1g.
the bowl and everything dumped. I
52 Penzeys spices | Spring
adventure of all.”
burst into tears, totally overwhelmed,
“
”
From top: Jack and Troy help little sister Mila with her first birthday cake; Jack proudly displays the
cake he decorated for the Cub Scout Cake Walk; and Troy shows off the castle cake he helped build.
Crazy Chocolate Cake
Sherrie Wolfe (story on pg. 9) shares, “I make lots
of cakes, but I always return to this one. It is always
moist and delicious. It was the cake I requested every
birthday throughout my childhood. My step mom
used to mix it up in the pan. Sometimes, I sprinkle a
few chocolate chips (milk, white or semisweet) on top
before baking for an added touch.”
3
вЃ„4 1
2
2
2
2
3
вЃ„4 1
1
Cups flour
Cup COCOA POWDER
tsp. salt
tsp. vinegar
Cups water
Cups sugar
tsp. baking soda
Cup vegetable oil (we used canola)
tsp. PURE VANILLA EXTRACT
Preheat oven to 350В°. Mix all ingredients together
until smooth and bake in a greased 9x13 pan or
two greased and floured round cake pans. Bake
at 350В° for 30 minutes for a 9x13, 22-25 minutes
for layers. Cool on a wire rack. If using round pans,
See spice Index on page 61
remove from the pans after about 30 minutes. Frost
when completely cool. Any frosting works well, but
the recipe below is one Sherrie and her son like.
Cream Cheese Frosting:
6 oz. cream cheese, softened
1вЃ„2 Cup butter, softened (1 stick)
2 tsp. PURE VANILLA EXTRACT
41вЃ„2 Cups sifted powdered sugar, divided
2-4 tsp. milk (if needed)
Beat the cream cheese, butter and VANILLA until
light and fluffy. Gradually add 2 cups of powdered
sugar and beat well. Gradually beat in the
remaining sugar. Beat in 1 teaspoon of milk at a
time if it is too thick to spread. Refrigerate after the
cake is frosted.
Prep. time: 15 minutes
Baking time: 22-40 minutes
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 piece (145g);
Calories 500; Calories from fat 180; Total fat 20g; Cholesterol
25mg; Sodium 380mg; Carbohydrate 78g; Dietary Fiber 1g.
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $28.89
Baking Mini Gift Box
New!
Share the very best with all the bakers who have
over the years made your life a little bit sweeter. The
Baking Mini also is the gift of confidence that
everything you bake will come out tasting its best.
G if t B o x es | 4 JAR
BOX CONTAINS: Вј cup jar each of our Powdered China
Ginger, East Indian Ground Nutmeg, Ground China Cinnamon and our Ceylon Cinnamon.
Also includes a packet of four cards with handy
tips for each spice.
#82437 $11.95
Cheese Seasonings Gift Box
Rich with cheese, spices, poppy and sesame seeds.
Delicious mixed, 1-2 TB, in a Cup of vinegar and oil,
mayonnaise, sour cream or yogurt for salad
dressing, pasta, or vegetable dip. Also good
sprinkled on sautГ©ed or baked chicken or fish,
steamed vegetables, eggs, baked potatoes or
popcorn.
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
54
Penzeys spices | Spring
Grill & Broil Gift Box
Original Mini Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $22.95
BOX CONTAINS: Вј cup jar each of our Penzeys
Cinnamon, Penzeys Freshly Ground Pepper,
Penzeys Garlic Powder and our salt-free Mural of Flavor
Seasoning. Also includes a packet of four
cards with handy tips for each spice.
#82419 $11.95
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular seasonings for
summertime grilling to winter broiling.
Grill and Broil Mini Gift Box
New!
Our best selling gift box now in an easy to give and
easy to get size. Makes great taste simple. From the
lifetime griller to the first time cook the Grill and
Broil is the perfect way to give the gift of delicious
flavor.
Penzeys original Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible and
reasonable. These four universally-appealing spices
instantly bring deliciousness.
Pepper Lover’s Gift Box
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $39.49
BOX CONTAINS: Вј cup jar each of our Cajun Seasoning, BBQ 3000, Galena Street Rub and our 4/S Special
Seasoned Salt. Also includes a packet of four cards with
handy tips for each spice.
#82424 $11.95
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $48.49
Herb Gift Box
Salad Lover’s Gift Box
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $15.99
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.29
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $34.69
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
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $20.59
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $19.99
Spicy Wedding Shower Gift Box
Four good, easy-to-use mixes. The vibrantly colored
blends, nestled in bay leaves, cinnamon sticks, and
whole nutmeg, make this gift stand out at any
group gift-opening, and won’t be duplicated.
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $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, 1ВЅ oz. of cinnamon sticks,
ВЅ oz. of whole Grenada nutmegs and ВЅ oz. of select
Turkish bay leaves, a brochure with recipes on how to
use the cinnamon sticks, nutmeg and bay leaves.
4 jar kit #89744 $3.69
Grill and broil mini gift box
#82424  $11.95
baking mini gift box
#82437  $11.95
Original mini gift box
#82419  $11.95
G if t B o x es | 4 JAR
Grill & Broil gift box
#86743  $22.95
herb gift box
#81043  $15.99
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 if t B o x es | 8 JAR
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: Sweet China Cassia
Cinnamon, Natural High Fat Cocoa, Double Strength
Madagascar Pure Vanilla Extract, Ceylon True Cinnamon,
Dutch Blue Poppy Seeds, China Ginger Powder, Minced
Lemon Peel. Quarter cup jars of: Powdered Cloves,
Ground Cardamom
#81580 $49.95
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.
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: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $42.89
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
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $45.79
56
Herb Gift Box
Penzeys spices | Spring
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, 1ВЅ oz. of cinnamon sticks,
ВЅ oz. of whole Grenada nutmegs and ВЅ 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
taste of mexico Gift box
#81685  $38.59
Steak Seasonings Gift box
#86680  $48.39
G if t B o x es | 8 JAR
Salad lover’s Gift box
#85188  $43.89
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
57
Crates
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great
taste. A gift for the family that's just starting out,
for older folks trying to eat more healthy, or even
for yourself.
#85962 $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
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
G if t cra t es
#87632 $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
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
The Pepper Gift Crate
Everyone loves pepper, it's the most used spice in
America, so it’s no wonder this crate makes an
excellent wedding present or wonderful gift for
someone special.
#82082 $99.95
The Spice Replacement Gift Crate
Kitchen of Provence Gift Crate
French cooking will never go out of style. This gift
contains all the classic spices for seasoning
French food.
There are certain times in life when a person
needs to completely replace their selection of
spices and seasonings—whatever the reason, this
is a wonderful assortment of the spices
commonly called for in recipes. This gift also
includes popular, versatile and traditional blends
to round out your spice cupboard.
#87432 $126.79
#86172 $119.39
Pasta & Salad Seasonings Gift Crate
Two Hearts Gift Crate
Everyone wants to eat healthy, but no one wants
to feel deprived. With this crate, you can have the
best of both worlds—delicious, flavorful food
that won’t take a toll on your waistline.
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87337 $114.95
#87537 $154.79
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
Penzeys spices | Spring
For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.
Baker’s gift crate
#83539  $129.95
pasta & salad seasonings
gift crate
#87337  $114.95
two hearts gift crate
#87537 $154.79
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
Llucy Llama surprises
Priscilla with a kiss—
maybe to celebrate
the arrival of the new
spring lambs.
Astro, the senior ram
on the farm, shows off
his graceful, long and
curling horns.
“Priscilla Weaver” continued from page 21.
Lamb Sausage and Rice Bake
Priscilla Weaver describes this dish as an “update on a decades-old recipe for comfort food at the end of a
vigorous day of planting the gardens or tending the new spring arrivals—calves, lambs or foals.”
1 lb. ground lamb
3вЃ„4 tsp. HUNGARIAN-STYLE SWEET PAPRIKA
3вЃ„4 tsp. ground BLACK PEPPER
1вЃ„2 tsp. GROUND FENNEL
1вЃ„2 tsp. salt
dash CAYENNE PEPPER
2 garlic cloves, crushed (or 1вЃ„2 tsp. PENZEYS
MINCED GARLIC)
21вЃ„2 Cups water mixed with 11вЃ„2 tsp. CHICKEN
SOUP BASE or 21вЃ„2 Cups chicken stock
11вЃ„2 Cups wild rice/brown rice mixture (or any
other rice you have on hand)
3вЃ„4 tsp. TURKISH OREGANO
3вЃ„4 tsp. THYME
1вЃ„3 Cup halved pimento-stuffed green olives
(about 18 olives)
1 Cup peeled and finely chopped celeriac
root (or 1вЃ„2 Cup thinly sliced celery if you
can’t find celeriac)
2 TB. TOASTED MINCED ONION
1 4-oz. can mushroom pieces, drained
1вЃ„2 Cup sweetened condensed milk
4 oz. shredded cheddar cheese
60
Penzeys spices | Spring
Preheat oven to 325В°. In a mixing bowl, combine
the lamb, PAPRIKA, PEPPER, FENNEL, salt, CAYENNE
and GARLIC and mix well. Heat a skillet over
medium heat and cook the lamb until no longer
pink. If your lamb is too lean, you may need to add
a bit of vegetable oil so it doesn’t stick. Drain off
any fat.
Combine the lamb mixture with the remaining
ingredients in a 3-5-quart casserole dish or Dutch
oven with a lid. Stir well to combine. Cover and
bake at 325В° for 11вЃ„2-21вЃ„2 hours, until the rice is
tender but the edges have not browned too much.
This can also be made in a slow cooker on low
for 7-8 hours although the end result will be a bit
mushier.
Prep. time: 15 minutes
Cooking time: 11вЃ„2-21вЃ„2 hours
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup (189g);
Calories 330; Calories from fat 120; Total fat 13g; Cholesterol
50mg; Sodium 570mg; Carbohydrate 36g; Dietary Fiber 3g.
Priscilla and Steve each find time
to give back to their community. “I’m
a volunteer law clerk which keeps
me involved in the law that I love. I
also enjoy doing benefits with fellow
musicians to assist our local library
and food pantry. Steve is one of
many dedicated volunteers helping
out with the local food pantry by
delivering food each week.
“When Sunday night rolls around
we intentionally do not make plans.
We enjoy our favorite comfort food,
revisit the week’s activities and make
plans for the upcoming week. For
the last 39 years we have enjoyed
having this evening to ourselves just
to catch our breath.
“Our city friends thought we lost
our minds when we told them we
were moving to rural Oregon, but
we have never regretted our decision
for even a minute. We landed in a
fascinating, supportive and delightful
community of all sorts of interesting
people. We pinch ourselves every
day to be sure it’s real and we never
take for granted our good fortune at
having found such a rewarding new
set of life adventures.”
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 18
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arizona Dreaming . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 8
Bavarian Style Seasoning . . . 6
Bay Leaves . . . . . . . . . . . . . . 6
Beef Roast Seasoning . . . . . . . 6
Bell Peppers . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 8
Bouquet Garni . . . . . . . . . . 8
Brady Street Cheese Sprinkle . . 6
Bratwurst Sausage . . . . . . . . . 8
Breakfast Sausage . . . . . . . . . 8
C
Cajun Seasoning . . . . . . . . . . 8
Cake Spice . . . . . . . . . . . . . . 8
California Seasoned Pepper . 8
Caraway Seed . . . . . . . . . . . 12
Cardamom . . . . . . . . . . . . . 12
Celery Flakes . . . . . . . . . . . . 12
Celery Salt . . . . . . . . . . . . . . 12
Celery Seed . . . . . . . . . . . . . 13
Charnushka . . . . . . . . . . . . . 13
Cheese Seasonings
Brady Street . . . . . . . . . . . 6
Garden Salad . . . . . . . . . . 6
Rocky Mountain . . . . . . . . 6
Salad Elegant . . . . . . . . . . 6
Sicilian Salad . . . . . . . . . . . 6
Chervil . . . . . . . . . . . . . . . . 13
Chesapeake Bay Seasoning . . . 13
Chicago Steak Seasoning . . . . 13
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
JalapeГ±o Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . . 12
Chinese Five Spice Powder . 13
Chip & Dip Seasoning . . . . . . 13
Chives . . . . . . . . . . . . . . . . 13
Cilantro . . . . . . . . . . . . . . . 13
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 16
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 13
Cocoa Powder . . . . . . . . . . . 13
Coriander . . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 24
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 20
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 19
English Prime Rib Rub . . . . . . 19
Epazote . . . . . . . . . . . . . . . 19
Fajita Seasoning . . . . . . . . . . 19
Fennel . . . . . . . . . . . . . . . . 19
Fenugreek . . . . . . . . . . . . . . 19
Fines Herbes . . . . . . . . . . 19
Florida Seasoned Pepper . . 19
Four Peppercorn Blend . . . . . 30
4/S . . . . . . . . . . . . . . . . . . 19
4/S Smoky . . . . . . . . . . . . . . 19
4/S Spicy . . . . . . . . . . . . . . 19
Fox Point Seasoning . . . . . . . 19
French Four Spice . . . . . . . 19
Mustard Seed . . . . . . . . . . . 38
Northwoods Seasoning . . . . . 38
Northwoods Fire Seasoning . . 38
Nutmeg . . . . . . . . . . . . . . . 39
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 48
Rosemary . . . . . . . . . . . . . . 43
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 19
Galena Street Rub . . . . . . . . . 23
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 22
Garlic Salt . . . . . . . . . . . . . . 22
Ginger . . . . . . . . . . . . . . . . 24
Greek Seasoning . . . . . . . . . 23
Gumbo File Powder . . . . . . . . 23
Old World Seasoning . . . . . . . 39
Onion Powder . . . . . . . . . . . 39
Onions, White and Toasted . . . 39
Orange Extract . . . . . . . . . . . 18
Orange Peel . . . . . . . . . . . . 39
Oregano . . . . . . . . . . . . . . . 39
Ozark Seasoning . . . . . . . . . . 42
Paprika . . . . . . . . . . . . . . . . 42
Paprika, Spanish Smoked . . . . 42
Parisien Bonnes Herbes . . . 42
Parsley . . . . . . . . . . . . . . . . 42
Pasta Sprinkle . . . . . . . . . . 42
Pepper
Black Peppercorns . . . . . . . 26
Penzeys Freshly
Ground Pepper . . . . . . . . . 26
Green Peppercorns . . . . . . 26
Ground Black Pepper . . . . . 30
Ground White Pepper . . . . . 30
Pink Peppercorns . . . . . . . 26
Szechuan Peppercorns . . 30
White Peppercorns . . . . . . 26
Pepper Blends
European Peppercorns . . 30
Four Peppercorn Blend . . 30
Lemon Pepper Seasoning . . 30
Mignonette Pepper . . . . 30
Shallot Pepper Seasoning . . 30
Szechuan Pepper Salt . . . . . 30
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 42
Pizza Seasoning . . . . . . . . . . 42
Poppy Seed . . . . . . . . . . . . . 42
Pork Chop Seasoning . . . . . . 42
Poultry Seasoning . . . . . . . 42
Pumpkin Pie Spice . . . . . . . . 42
Raspberry Enlightenment . . 43
Saffron . . . . . . . . . . . . . . . . 39
Sage . . . . . . . . . . . . . . . . . 43
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 44
Country French Vinaigrette . 44
Creamy Peppercorn . . . . . . 44
Greek Seasoning . . . . . . . . 44
Green Goddess . . . . . . . 44
Italian Vinegar and Oil . . . . 44
Salsa Salad Seasoning . . . . 44
Salad Elegant Seasoning . . . . . 6
Salt
Grey Sea Salt . . . . . . . . . . 43
Kosher Style Flake Salt . . . . 43
Pacific Sea Salt . . . . . . . . . 43
Sandwich Sprinkle . . . . . . . . 43
SatГ© Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 43
Seasoned Salt . . . . . . . . . . . 43
Sesame Seeds . . . . . . . . . . . 47
Shallots . . . . . . . . . . . . . . . 47
Shallot Salt . . . . . . . . . . . . . 47
Shrimp and Crab Boil . . . . . 47
Sicilian Salad Seasoning . . . . . 6
Singapore Seasoning . . . . . 47
Soup Base . . . . . . . . . . . . . . 46
Southwest Seasoning . . . . . . 47
Star Anise . . . . . . . . . . . . . . 47
Sumac . . . . . . . . . . . . . . . . 47
Sunny Paris Seasoning . . . . 47
Sunny Spain Seasoning . . . 47
H, I, J, K, L
Herbes de Provence . . . . . . 23
Horseradish Dip . . . . . . . . . . 23
Horseradish Powder . . . . . . . 24
Hot Chocolate Mix . . . . . . . 13
Italian Herb Mix . . . . . . . . 24
Italian Sausage . . . . . . . . . . . 24
Jars (storage) . . . . . . . . . . . . 25
Jerk Chicken/Fish . . . . . . . 24
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 25
KrakГіw Nights . . . . . . . . . . . 25
Lamb Seasoning . . . . . . . . 25
Lemon Extract . . . . . . . . . . . 18
Lemon Grass . . . . . . . . . . . . 25
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 25
Mustard Powder . . . . . . . . . . 38
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
Baking Mini . . . . . . . . . . . . . 54
Baker's Crate . . . . . . . . . . . . 58
The Big Crate . . . . . . . . . . . . 58
Cheese Seasonings . . . . . . . . 54
Cocoa Lover's . . . . . . . . . . . 54
Do-It-Yourself . . . . . . . . . 54, 56
Ethnic Milwaukee . . . . . . . . . 54
Extracts . . . . . . . . . . . . . . . 54
Flavors of Asia . . . . . . . . . . . 56
Grand Spice Crate . . . . . . . . . 58
Grill & Broil . . . . . . . . 54, 56, 58
Grill & Broil Mini . . . . . . . . . . 54
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Mini Gift Box . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Pepper Crate . . . . . . . . . . . . 58
Pepper Lover’s . . . . . . . . . . . 54
Salad Lover’s . . . . . . . . . 54, 56
Salt Free Grill & Broil . . . . . . 56
Some Like It Hot . . . . . . . 54, 56
Spice Replacement Crate . . . . 58
Spicy Wedding . . . . . . . . . . . 56
Spicy Wedding Deluxe . . . . . . 56
Spicy Wedding Shower . . . . . 54
Starter Set . . . . . . . . . . . . . 56
Steak Seasonings . . . . . . . . . 56
Taco Seasonings . . . . . . . . . 54
Taste of Mexico . . . . . . . . . . 56
Two Hearts Crate . . . . . . . . . 58
Wedding Crate . . . . . . . . . . . 58
7
Taco Seasonings . . . . . . . . . . 48
Tandoori Seasoning . . . . . . 20
Tarragon . . . . . . . . . . . . . . . 47
Thyme, French . . . . . . . . . . . 47
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 47
Tsardust Memories . . . . . . . . 47
Turkish Seasoning . . . . . . . . . 47
Turmeric . . . . . . . . . . . . . . . 47
Tuscan Sunset . . . . . . . . . 48
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . . . 50
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 48
Vindaloo Seasoning . . . . . . 20
Wasabi . . . . . . . . . . . . . . . . 48
Zatar (Zahtar) . . . . . . . . . . . . 48
1-800-741-7787 | www.penzeys.com
61
One of the very best things that happened growing up was my
father convincing my mother’s parents to come live with us in the
big white house on Kavanaugh Hill in Tosa. Joseph and Eva Burns
were two of the best grandparents a kid could have. They were
always there for us.
Eva, we called her Gram, grew up in a time where feelings were not
so easily expressed with words or hugs, but her magic in the kitchen
never left any doubt of her love for us. Not only was Gram a great
cook, she was a great baker as well and for us kids it was always her
tradition to bake our choice of cake with our choice of frosting for
our birthdays. We tried many combinations over the years growing
up, but far and away the most loved was her banana cake with her
chocolate frosting.
This is a most awesome cake, you should give it a try. Gram was
amazing, it was her love every night at dinner that opened our eyes
to where cooking really lives, in the heart. At times I wonder if
without her would Penzeys Spices have simply become one more
business started in the ’80s and ’90s focused on selling
exclusive products for exclusive people?... I don’t
know. What I do know is that over the last 25 years,
Gram’s love unlocked many doors for us, and I
believe our inclusiveness is the continuation of the
warmth and hospitality that radiated from her
kitchen every day.
Grandma Eva passed away a couple of years before
Penzeys started. Twenty some years later my wife
Jeri and daughter Teddi bake her banana cake
with chocolate frosting for my birthday. This
makes me very happy. I like to think this makes
Gram happy too.
62
Penzeys spices | Spring
Gram’s Banana Cake
Every year when those April birthdays rolled around, Gram would make our special request–banana cake with chocolate frosting. This cake is just the best, and
it is pretty darn easy, too. Make sure those bananas are really ripe. Ripe bananas store well in the freezer, just cut the tip off and squeeze into the measuring cup!
21вЃ„2 1
4
1
2
3
1
21вЃ„2
Cups sugar
Cup butter (2 sticks)
eggs
Cup sour cream
tsp. baking soda
Cups all-purpose flour
TB. PURE VANILLA EXTRACT
Cups mashed very ripe bananas (about 6 fresh,
8 if using previously frozen bananas)
Preheat the oven to 350В°. Grease and flour three 9-inch cake pans and
set aside. Mash the bananas and place in a measuring cup. If using
previously frozen bananas, just cut the tip off and squeeze the thawed
bananas into a measuring cup, pouring off any watery liquid. Cream the
butter and sugar together until well mixed. Add the eggs and beat well.
Mix in the sour cream. In a separate bowl, sift together the flour and
baking soda. Add to the creamed mixture and beat well. Add the
mashed bananas and PURE VANILLA EXTRACT and mix well. Divide
evenly among the prepared cake pans. Bake for 30-40 minutes or until a
toothpick inserted in the center comes out clean. Cool a few minutes
and remove from pans. Cool completely before frosting.
See spice Index on page 61
Frosting:
5
1
вЃ„3 1
вЃ„3 2-4
Cups powdered sugar
Cup NATURAL COCOA POWDER
Cup butter, softened
TB. brewed black coffee
Sift the powdered sugar and COCOA together into a large bowl. Add the
softened butter and mix on very low speed until they are incorporated.
Add the coffee starting with 2 TB., and mix until it reaches your desired
spreading consistency.
Prep. time: 15 minutes + 10 to frost
Baking time: 30-35 minutes
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 piece (163g); Calories 560; Calories from fat
180; Total fat 20g; Cholesterol 95mg; Sodium 290mg; Carbohydrate 93g; Dietary Fiber 2g.
1-800-741-7787
1-800-741-7787 |
| www.penzeys.com
www.penzeys.com
63
63
12001 W Capitol Drive
Wauwatosa, WI 53222
Order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337
Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday, 11am-4pm Sunday
Fax Your Order: 1-414-760-7317
Order Online: www.penzeys.com
PRESORTED
STANDARD
U.S. POSTAGE
PAID
PENZEYS, LTD.
Customer Number
Catalog Number
Celebrate
with all the flavors you love!
See our Gift Box section for details.
grill and broil
mini gift box
#82424  $11.95
baking mini gift box
#82437  $11.95
The Grand Spice gift crate
#87137  $179.95

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