LO V E TO CO O K– CO O K TO LO V E
S U M M E R 2011
Audrey Kellner’s Strawberry
Spinach Salad, page 43
Edmund’s
Up North
Potatoes
Page 31
TACO RICE · KAREN’S COCONUT SHRIMP · ZESTY GRILLED FAJITAS · LEMON ICEBOX SURPRISE
Northwoods
A place where working class Wisconsin families
–if they saved for a while–could have a small place
on one of our many lakes. A place where they could
invite relatives and friends to fish, cook, eat and
simply relax with nature. Lots of great food, lots of
great neighbors, lots of great flavor.
NORTHWOODS SEASONING
A taste of summer all year round, Northwoods Seasoning is
awesome on pretty much everything. Steaks on the grill, fish
in the pan, potatoes, veggies and greens from the garden or
the kindly neighbor. Everything a magical summer in
Wisconsin provides. Use 1 teaspoon per pound on steak and
burgers, chicken wings grilled or fried, every kind of fish,
potato salad or potatoes on a salad, asparagus, pork chops
and ribs. When the lakes freeze over, it’s 1 teaspoon per pound
on pork roasts and roast chicken, beef short ribs, roasty roots
and hearty stews. Northwoods Seasoning, it’s not just a
seasoning, it’s a way of life.
1вЃ„4 cup jar (net 1.1 oz.) #22134 $ 3.49
1вЃ„ 2 cup jar (net 2.4 oz.) #22150 $ 5.99
4 oz. bag #22147 $ 5.79
8 oz. bag #22189 $ 10.59
1 lb. bag #22118 $ 20.10
Summer 2011
In our continuing celebration of Penzeys Spices twenty-five
years, in this issue we are highlighting where we come from.
In our travels throughout this great country we have seen lots
of great places to start and grow a business; our great place to
start and grow has been Wisconsin.
Seems when talking about launching a business the standard tale to tell is one of epic struggle: challenges met, competitors bested, obstacles overcome etc. I have not found it
to be that. In fact the twenty-five years from starting with me
being the only employee to this year where I now have over
500 great co-workers all over the country have been a lot of
fun and in many ways easy. I really think being lucky enough
to get our start in Wisconsin has a lot to do with this.
Current politics aside, whether business taxes go up or
down a few percentage points doesn’t mean much to the
health of a business. What actually matters is really pretty
simple. What a business needs to be healthy is great workers
and enough customers.
Rainbow Mashed Potatoes
7
from Jennifer Quinlan
Zesty Lime Chicken Fajitas
Texas Caviar
CHILI PEPPERS & POWDERS 9
13
10-12
SUMMERY CINNAMON
14-17
Lorri Mason’s Grilled Fruit Salad
Campfire Chai Tea from Marty Gustafson
Pork Satay from Joan Schimmels
21
Karen’s Coconut Shrimp 23
PEPPERS & PEPPERCORNS Can’t-Be-Beet Potato Salad
from Jean Tikusis
26-29
TAKE OFF TO THE GREAT UP NORTH Edmund’s Up North Roasted Potatoes
30
FIND A PENZEYS STORE NEAR YOU 34
CALLING ALL COOKS
35
SUPER SUMMER SIDES
Smokin’ Baked Beans
Festive Potato Salad
37
Taste of Summer Tilapia
38
Sarah McKinley-Payne’s Grilled Chicken
41
Four Generations Potato Salad
41
And as a retailer that sells to people of every possible economic background we also owe a great debt for the sacrifices
that generations of Wisconsinites have made to ensure that it
is not only the privileged few who have a couple extra bucks
in their pockets. These days, with two-thirds of the nation’s
economy being retail, this country’s life blood is a healthy
middle class. In Wisconsin we are lucky enough to have more
than a few who understand having that healthy middle class
was not a gift, it was a struggle. Their efforts are a big part of
why Penzeys has made it as far as we have.
Watermelon Salsa
42
Wisconsin is a great place, not the only great place, but certainly one of them. I hope you enjoy the stories and try a few
of the recipes of the people where we come from. And give
that Northwoods a try. It really is a great place to be.
GIFT BOXES & CRATES
54
Pineapple Fried Rice 60
SPICE INDEX
61
ONE FOR THE ROAD Hearty Potato Vinaigrette
62
Great workers don’t grow on trees, they grow in classrooms. As a business that manufactures, that creates a product known for quality, I can’t think of a more important piece
to our growth than having great people. Penzeys, like every
other business here, benefits tremendously from Wisconsin’s
long tradition of valuing education as an investment in our
future, and its history of respecting the teachers who are kind
enough to dedicate their lives to educating our young.
Audrey Kellner’s Strawberry Spinach Salad 43
Taco Rice from Jamie Kiefer 45
Tonya Boyd’s Taco Dip 49
VERY VANILLA
50-53
Amy Fogerty’s Iowa Brownies
Lemon Icebox Surprise
No-Knead Poppy Refrigerator Kolache
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 $ 3.55
1вЃ„2 cup jar (net 2.1 oz.) #15853 $6.09
4 oz. bag #15840 $ 5.75
8 oz. bag #15882 $ 10.49
1 lb. bag #15811 $ 19.90
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net .9 oz.) #50339 $ 2.85
1⁄ 2 cup jar (net 2.2 oz.) #50355 $ 4.69
4 oz. bag #50342 $ 3.99
Cracked Spanish Anise Seeds
Adobo Seasoning
A traditional and popular Mexican spice mix. Not hot,
but spicy and rich in flavor, and salt-free. Use ¹/4 -1 tsp.
per pound and rub on chicken, fish and pork. Great for
easy guacamole, just mix 1 tsp. Adobo Seasoning in
1 TB. water, add to 2 mashed avocados with a squeeze
of lemon or lime juice, a shake of salt and a pinch of
hot pepper. Hand-mixed from: garlic, onion, black
pepper, Mexican oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.69
1вЃ„2 cup jar (net 2.5 oz.) #10153 $6.39
4 oz. bag #10140 $ 6.19
8 oz. bag #10182 $ 11.39
1 lb. bag #10111 $ 21.70
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.99
1⁄ 2 cup jar (net 1.9 oz.) #50155 $ 4.99
4 oz. bag #50142 $ 5.35
Allspice
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
Whole Honduran Allspice
1⁄4 cup jar (net .6 oz.) #50234 $ 2.49
1⁄ 2 cup jar (net 1.5 oz.) #50250 $ 3.99
4 oz. bag #50247 $ 3.99
8 oz. bag #50289 $ 6.99
1 lb. bag #50218 $ 12.90
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.95
1⁄ 2 cup jar (net 2.0 oz.) #40257 $ 4.85
4 oz. bag #40244 $ 4.69
8 oz. bag #40286 $ 8.35
1 lb. bag #40215 $ 15.60
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.79
1⁄ 2 cup jar (net 2.2 oz.) #40457 $ 4.59
4 oz. bag #40444 $ 3.75
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.95
1⁄ 2 cup jar (net 2.2 oz.) #40352 $ 4.89
4 oz. bag #40349 $ 4.35
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.75
1⁄ 2 cup jar (net 2.8 oz.) #50555 $ 4.45
4 oz. bag #50542 $ 2.75
Apple Pie Spice
Use 1-2 tsp. for an 8-inch apple pie. Great for muffins,
use 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 $ 3.55
1вЃ„ 2 cup jar (net 2.2 oz.) #10258 $ 6.09
4 oz. bag #10245 $ 6.49
8 oz. bag #10287 $ 11.99
1 lb. bag #10216 $ 22.90
Arrowroot Starch
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as flour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.75
1вЃ„ 2 cup jar (net 2.5 oz.) #40552 $4.45
4 oz. bag #40549 $ 3.09
8 oz. bag #40581 $ 5.15
1 lb. bag #40510 $ 9.20
1-800-741-7787 | www.penzeys.com
5
Baking Spice
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 $ 3.45
1⁄ 2 cup jar (net 1.7 oz.) #11750 $ 5.89
4 oz. bag #11747 $ 7.99
8 oz. bag #11789 $ 14.95
1 lb. bag #11718 $ 28.80
Bangkok Blend
For flavorful Thai-style cooking. Nice for seasoned noodles.
Hand-mixed from: sweet peppers, garlic, ginger, black pepper,
galangal, hot peppers, lemon grass, basil, cilantro.
1⁄4 cup jar (net 1.0 oz.) #10337 $ 3.85
1⁄ 2 cup jar (net 2.4 oz.) #10353 $ 6.65
4 oz. bag #10340 $ 6.89
8 oz. bag #10382 $ 12.75
1 lb. bag #10311 $ 24.40
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or in
the oven, gas or charcoal, it’s all good. For tender and
delicious ribs, rub on 2-3 tsp. per pound, then slow cook
in the oven at 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.
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush on
ribs toward the end of cooking, or bake chicken breasts or
pork chops in the oven and brush with sauce for the final
ten minutes of cooking. This blend is perfect for any grilled
food, from quickly grilled steaks, to slower cooked whole
chicken. Great for fish and skewers with meat and
vegetables. Hand-mixed from: flake salt, paprika, allspice,
cayenne pepper, nutmeg, black pepper, thyme, ginger, white
pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.69
1⁄2 cup jar (net 2.5 oz.) #23957 $ 6.39
4 oz. bag #23944 $ 6.19
8 oz. bag #23986 $ 11.39
1 lb. bag #23915 $ 21.70
Bavarian-Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 2.89
1⁄ 2 cup jar (net 1.5 oz.) #10458 $ 4.75
4 oz. bag #10445 $ 5.99
8 oz. bag #10487 $10.99
1 lb. bag #10416 $ 20.90
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.
Penzeys spices | summer
Whole Turkish Bay Leaves
1вЃ„ 2 oz. bag #30391 $ 2.09
1 oz. bag #30362 $ 3.15
4 oz. bag #30346 $ 7.35
8 oz. bag #30388 $ 13.65
1 lb. bag #30317 $ 26.20
Beef Roast Seasoning
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison.
Hand-mixed from: sweet paprika, salt, onion, celery,
arrowroot, sugar, garlic, Tellicherry black pepper, parsley,
dill seed, caraway, tumeric, dill weed, bay leaf, thyme,
savory, basil, marjoram and rosemary.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.45
1⁄ 2 cup jar (net 2.6 oz.) #20556 $ 5.85
4 oz. bag #20543 $ 5.09
8 oz. bag #20585 $ 9.15
1 lb. bag #20514 $ 17.20
Bell Peppers
Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
Basil
6
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).
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.
1вЃ„4 cup jar (net 1.2 oz.) # 20235 $3.65
1вЃ„2 cup jar (net 2.5 oz.) # 20251 $6.25
4 oz. bag #20248 $ 5.99
8 oz. bag #20280 $10.99
1 lb. bag #20219 $ 20.90
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect
with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.69
1⁄ 2 cup jar (net .4 oz.) #30159 $ 3.35
1 oz. bag #30162 $ 2.95
4 oz. bag #30146 $ 6.79
8 oz. bag #30188 $ 12.59
Bay Leaves
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.79
1⁄ 2 cup jar (net .7 oz.) #30254 $ 3.55
1 oz. bag #30267 $ 2.59
4 oz. bag #30241 $ 5.89
8 oz. bag #30283 $ 10.75
1⁄4 cup jar (net .3 oz.) #32137 $ 2.35
1вЃ„ 2 cup jar (net .6 oz.) #32153 $ 3.69
4 oz. bag #32140 $ 7.99
8 oz. bag #32182 $ 14.99
1 lb. bag #32111 $ 28.90
Red Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.65
1⁄ 2 cup jar (net .9 oz.) #32258 $ 4.25
4 oz. bag #32245 $ 7.75
8 oz. bag #32287 $ 14.45
1 lb. bag #32216 $ 27.80
Red & Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.55
1⁄ 2 cup jar (net .8 oz.) #32353 $ 4.09
4 oz. bag #32340 $ 7.99
8 oz. bag #32382 $ 14.99
1 lb. bag #32311 $ 28.90
The Quinlans enjoy an outing at Interstate
State Park in St. Croix Falls, Wisconsin.
Jennifer Quinlan
I
grew up in Barron, Wisconsin
(population 3,200) and from there
moved 10 times in 10 years!” says
Jennifer Quinlan. “My husband and
I have lived in Utah, France (three
different times), Madison, Eau Claire
and now we’re back in Barron. It’s the
last place we thought we’d end up, but
we’re so happy to be here.
“When my parents left for a twoyear mission they asked if we would
house-sit. At the time we had just sold
our house and were house hunting.
Things just fell into place and now
we’re in my childhood home on 3
acres raising pigs and chickens, and
with a big organic garden. We sell
some of our meat, eggs and produce
to a small group of loyal customers.
“Our three boys, ages 10, 8 and 5,
absolutely love the huge yard, garden
and animals that we’re able to have
here—and so do my husband and I!
We spend most of the year outdoors,
whether it’s working in the garden
or with the animals, snowmobiling or
cross-country skiing, or just walking in
the woods and counting our blessings.
During the summer we eat almost
exclusively from what we grow or
produce ourselves. We freeze, can
See spice Index on page 61
and store a lot to last us through the
winter. I love being able to provide
healthy, natural food for my family,
and being a stay-at-home mom allows
me the time and freedom to cook
from scratch and preserve a lot of
what we grow. This is the way I was
raised—cooking healthy meals from
scratch from food from the garden—
and I know it’s the way my mother
was raised too. I feel a lot of love and
pride in this heritage.
“My grandma and mom were both
excellent cooks and placed a great
value on the time a family spends
around the dinner table. Putting love
into a delicious meal means more
than anything to me when I prepare
food for my own family now.
“I’m first a mom and wife. Then
I’m a school board president and
virtual school learning coach. After
that I’m a freelance editor and
columnist (she’s also a Sunday school
teacher and church organist). Yes,
I’m involved in a lot of activities, but
my mom and grandma were as well.
I guess it’s another layer of that
heritage I received from them.
“I have definitely benefited from
a strong moral upbringing and am
Rainbow Mashed Potatoes
According to Jennifer, “This is a hit with the whole
family and makes any meat look lovely on the
plate next to it.”
1 lb. red potatoes, quartered with skin on
вЃ„2 rutabaga, peeled and cut into small
chunks
2 large carrots, peeled and cut into
chunks
2 oz. (1вЃ„4 Cup) cream cheese
1вЃ„4 Cup sour cream
1вЃ„4 Cup milk
1-2 tsp. BASIL, to taste
1вЃ„2 -1 tsp. BOUQUET GARNI, to taste
1
Boil vegetables until fork tender, 15 minutes
or so. Drain the water, leaving just a little to
moisten the mash. Add the cream cheese, sour
cream, milk and SPICES. Mash just to mix the
colors, leaving it chunky (not smooth mashed).
Prep. time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup
(160g); Calories 130; Calories from fat 45; Total fat 5g;
Cholesterol 15mg; Sodium 70mg; Carbohydrate 18g;
Dietary Fiber 3g; Protein 3g.
blessed to have found a spouse who
can say the same. Together we strive
to continue that tradition by bringing
education, awareness, spirituality and
love into our home.”
1-800-741-7787 | www.penzeys.com
7
Rocky Mountain Chops
Cheese Seasonings
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle 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.
Brady Street Cheese Sprinkle
Named after the well-known Italian street in
Milwaukee. Romano cheese with garlic & Italian
herbs. Shake on garlic bread, salads and popcorn.
Use 1 TB. per cup sour cream for vegetable/chip dip,
baked potatoes and salad dressing. Hand-mixed from:
Romano cheese [made from sheep's and cow's milk,
cheese cultures, salt, enzymes, disodium phosphate],
salt, garlic, green peppercorn, basil and parsley.
1вЃ„ 4 cup jar (net 1.1 oz.) #20730 $ 4.85
1вЃ„ 2 cup jar (net 2.8 oz.) #20756 $8.65
4 oz. bag #20743 $ 8.75
8 oz. bag #20785 $ 16.49
1 lb. bag #20714 $ 31.90
For this and other great reci
pes, go to
www.penzeys.com and clic
k on Recipes.
1⁄4 cup jar (net .3 oz.) #10632 $ 2.19
1⁄ 2 cup jar (net .8 oz.) #10658 $ 4.39
1 oz. bag #10661 $ 3.99
4 oz. bag #10645 $ 9.49
8 oz. bag #10687 $ 17.99
Garden Salad Seasoning
Salad Elegant
Bratwurst Sausage Seasoning
A blend made to be sprinkled on salads. Also great
on baked fish and chicken, omelets and vegetables.
Shake on pasta with olive oil. Hand-mixed from:
Parmesan cheese [part-skim milk, cheese culture,
salt, enzymes, cellulose powder, potassium sorbate],
paprika, poppy, sesame, salt, bell pepper, celery,
garlic, green pepper.
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1вЃ„ 4 cup jar (net 1.2 oz.) #27234 $ 3.69
1вЃ„ 2 cup jar (net 2.5 oz.) #27250 $ 6.39
4 oz. bag #27247 $ 6.19
8 oz. bag #27289 $ 11.39
1 lb. bag #27218 $ 21.70
Our best-seller. Traditional blend for breakfast patties
and links. This is a good seasoning for beginners. Mix
1 TB. with 1 lb. ground pork and work into В№/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1вЃ„ 4 cup jar (net 1.4 oz.) #27034 $ 4.25
1вЃ„ 2 cup jar (net 3.2 oz.) #27050 $ 7.49
4 oz. bag #27047 $ 6.19
8 oz. bag #27089 $ 11.39
1 lb. bag #27018 $ 21.70
Rocky Mountain Seasoning
Sicilian Salad Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell peppers,
Parmesan cheese [part-skim milk, cheese culture, salt,
enzymes, cellulose powder, potassium sorbate], salt,
sesame, poppy, shallots, arrowroot, white pepper.
A warm Italian mix of Romano, red bell pepper,
toasted onion and sweet basil, perfect for pasta.
Good on vegetables or garlic bread. Hand-mixed
from: Romano cheese [made from sheep's and cow's
milk, cheese cultures, salt, enzymes, disodium
phosphate], salt, toasted onion, red bell pepper,
tomato, paprika, white onion, pepper, basil, thyme,
rosemary and cayenne pepper.
1вЃ„ 4 cup jar (net 1.0 oz.) #27139 $ 3.65
1вЃ„ 2 cup jar (net 2.2 oz.) #27155 $ 6.29
4 oz. bag #27142 $ 6.89
8 oz. bag #27184 $ 12.75
1 lb. bag #27113 $ 24.40
1вЃ„ 4 cup jar (net 1.4 oz.) #27339 $ 4.25
1вЃ„ 2 cup jar (net 2.9 oz.) #27355 $ 7.49
4 oz. bag #27342 $ 6.89
8 oz. bag #27384 $ 12.75
1 lb. bag #27313 $ 24.40
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite
blend for turkey, duck, goose, and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie-style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast, and thick-cut pork or veal chops. Hand-mixed
from: coarse flake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.49
1⁄ 2 cup jar (net 2.7 oz.) #20651 $ 5.95
4 oz. bag #20648 $ 5.09
8 oz. bag #20680 $ 9.15
1 lb. bag #20619 $ 17.20
8
Bouquet Garni
Penzeys spices | summer
Black and Red Spice
A blend of fresh ground Tellicherry black pepper and
hot cayenne red pepper. Great whenever you want the
robust flavor of Tellicherry black pepper but need extra
heat. Perfect for the grilling season, since the heat of
the grill mellows the red pepper heat a bit, for flavorful
spicy chops, chicken, fish, shrimp kabobs and steaks.
Try a sprinkle on scrambled eggs, creamy pasta or
potato salad for a spicy change of pace. Hand-mixed
from: Tellicherry Black Pepper, Cayenne Red Pepper.
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.35
1⁄ 2 cup jar (net 2.5 oz.) #10553 $ 5.69
4 oz. bag #10540 $ 4.99
8 oz. bag #10582 $ 9.09
1 lb. bag #10511 $ 17.10
1вЃ„ 4 cup jar (net 1.6 oz.) #28031 $ 2.99
1вЃ„ 2 cup jar (net 3.4 oz.) #28057 $ 4.99
4 oz. bag #28044 $ 2.95
Breakfast/Pork Sausage Seasoning
1вЃ„4 cup jar (net 1.8 oz.) #28136 $ 3.09
1вЃ„ 2 cup jar (net 3.6 oz.) #28152 $ 5.19
4 oz. bag #28149 $ 2.95
8 oz. bag #28181 $ 4.89
1 lb. bag #28110 $ 8.70
Cajun Seasoning
One of America’s most popular seasonings. Shake
heavily on chicken, fish, or steaks on the grill for robust
and spicy flavor. Add 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 $ 3.85
1⁄ 2 cup jar (net 2.1 oz.) #20851 $ 6.69
4 oz. bag #20848 $ 6.19
8 oz. bag #20880 $ 11.39
1 lb. bag #20819 $ 21.70
Cake Spice
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.29
1⁄ 2 cup jar (net 1.9 oz.) #10858 $ 5.59
4 oz. bag #10845 $ 6.49
California-Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.75
1⁄ 2 cup jar (net 2.3 oz.) #10953 $ 6.49
4 oz. bag #10940 $ 6.89
8 oz. bag #10982 $ 12.75
1 lb. bag #10911 $ 24.40
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.45
1⁄ 2 cup jar (net 2.1 oz.) #51057 $ 3.89
4 oz. bag #51044 $ 2.59
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.39
1⁄ 2 cup jar (net 2.2 oz.) #41054 $ 3.79
4 oz. bag #41041 $ 3.69
Cardamom
Cardamom is a pod consisting of an outer shell with
little flavor and tiny inner seeds with intense flavor.
Stored in a glass jar, cardamom pods will stay fresh
indefinitely. Shelled or decorticated cardamom seeds
are inexpensive and flavorful, but sometimes need to
be crushed or ground before use. Ground cardamom
has an intensely strong flavor and is easy to use
(especially in baking, where the fine powder is
desirable). In India, where both green and black
cardamom are used, it is an important ingredient in
meat and vegetable dishes. In Northern Europe, white
cardamom is used to season baked goods such as
Christmas stollen, cakes, cookies, muffins and buns.
Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Zesty Lime Chicken Fajitas
Host a fun fiesta in your own backyard with this festive recipe from Amy Fogerty. To read her story and get her
Iowa Brownies recipe, turn to page 50.
6 large boneless/skinless chicken breasts
Marinade:
1вЃ„2 Cup tequila
1вЃ„2 Cup lime juice (juice of 4 limes)
1вЃ„4 Cup olive oil
1 TB. REGULAR CHILI POWDER
1 TB. GROUND CUMIN
1 TB. PENZEYS MINCED GARLIC
1 TB. CILANTRO, dried or 1вЃ„4 Cup
fresh, chopped
1 tsp. salt
1 tsp. GROUND BLACK PEPPER
Fajitas:
1 TB. olive oil
2 medium green pepper, cut into thin slices
2 medium red or yellow pepper, cut into
thin slices
1large sweet onion, cut into medium-sized
pieces
12 large flour tortillas
Combine the marinade ingredients and pour into a
zip-top bag. Add the chicken breasts and marinate
at least a few hours (overnight is best) in the
refrigerator.
Grill the chicken breasts over medium-high heat
for about 7-8 minutes per side or until done. Let
rest a few minutes, and then cut into 1вЃ„2-inch strips
immediately before serving.
While the chicken is grilling, heat the olive oil over
medium-high heat in a skillet. Add the peppers
and onion and cook for no more than 3-5 minutes
so that the vegetables are still a little crisp.
Serve the chicken and vegetables on the flour
tortillas with sides of rice and/or beans.
Prep. time: 10 minutes plus marinating time
Cooking time: 20 minutes
Yield: 12 fajitas
Nutritional Information: Servings 12; Serving Size 1 fajita (145g);
Calories 230; Calories from fat 80; Total fat 9g; Cholesterol 30mg;
Sodium 360mg; Carbohydrate 19g; Dietary Fiber 2g; Protein 14g.
Whole Fancy White Scandinavian-Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 5.39
1⁄ 2 cup jar (net 1.3 oz.) #50650 $ 9.79
4 oz. bag #50647 $ 25.15
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 4.25
1⁄ 2 cup jar (net 1.7 oz.) #50755 $ 7.49
4 oz. bag #50742 $ 14.75
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 2.09
1⁄ 2 cup jar (net 1.3 oz.) #50850 $ 3.15
4 oz. bag #50847 $ 4.49
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.85
1⁄ 2 cup jar (net 2.8 oz.) #50955 $ 9.15
4 oz. bag #50942 $ 11.35
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.69
1⁄ 2 cup jar (net 2.4 oz.) #40952 $ 8.35
4 oz. bag #40949 $ 11.89
Celery Flakes
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄4 cup jar (net .3 oz.) #30533 $ 1.99
1⁄ 2 cup jar (net .7 oz.) #30559 $ 3.99
1 oz. bag #30562 $ 3.55
4 oz. bag #30546 $ 8.35
8 oz. bag #30588 $ 15.69
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect
for roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, 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 $ 2.89
1⁄ 2 cup jar (net 4.6 oz.) #20956 $ 4.79
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.95
1 lb. bag #20914 $ 4.80
See spice Index on page 61
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1вЃ„4 cup jar (net .9 oz.) #51136 $2.39
1вЃ„ 2 cup jar (net 1.9 oz.) #51152 $3.75
4 oz. bag #51149 $ 2.59
8 oz. bag #51181 $ 4.15
1 lb. bag #51110 $ 7.20
Ground Indian Celery Seed
1вЃ„4 cup jar (net .9 oz.) #41133 $2.49
1вЃ„ 2 cup jar (net 1.9 oz.) #41159 $ 3.99
4 oz. bag #41146 $ 3.09
8 oz. bag #41188 $ 5.15
1 lb. bag #41117 $ 9.20
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1вЃ„ 4 cup jar (net 1.0 oz.) #51231 $2.39
1вЃ„ 2 cup jar (net 1.9 oz.) #51257 $3.75
4 oz. bag #51244 $ 2.59
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs too. Try mixing Aleppo
Pepper with our Greek Seasoning for flavorful roast
chicken, tasty pork chops, and robust salads. Aleppo
Pepper is also known as halaby pepper. Processed with
salt and sunflower oil.
10,000 heat units
1вЃ„4 cup jar (net .8 oz.) #41733 $3.15
1⁄ 2 cup jar (net 1.9 oz.) #41759 $ 5.25
4 oz. bag #41746 $ 5.69
8 oz. bag #41788 $ 10.39
1 lb. bag #41717 $ 19.70
Ancho Chili Peppers
Chili peppers are capsicums, in the
same family as bell peppers and paprika
pods. They range in flavor from rich and
sweet, to fiery hot. A combination of
both sweet (ancho) and hot (dundicut,
chipotle, and 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 $ 2.19
4 oz. bag #52041 $ 4.99
8 oz. bag #52083 $ 8.99
1 lb. bag #52012 $ 16.90
Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for
Mexican cooking. They are not hot, just richly flavorful
with a beautiful purple color. From New Mexico.To
make your own chili powder: Start with 3 TB. ground
Ancho, add 1 tsp. cumin and Mexican oregano, along
with garlic, onion and hot peppers to taste. Use 1-2 TB.
per quart of chili.
3,000 heat units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 2.89
1⁄ 2 cup jar (net 2.4 oz.) #42051 $ 4.79
4 oz. bag #42048 $ 3.75
8 oz. bag #42080 $ 6.45
1 lb. bag #42019 $ 11.80
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
35,000 heat units
1 oz. bulk bag #51660 $ 2.75
4 oz. bag #51644 $ 6.35
8 oz. bag #51686 $ 11.65
1 lb. bag #51615 $ 22.20
10
Penzeys spices | summer
Cascabel Peppers
Rich, deep flavor. The shell has medium-low heat, use
the whole thing and it’s pretty darn hot. Adds great
flavor to Mexican dishes, from chili to mole to tacos
and beans. Remove the stem and shake out the seeds
for most uses, then toss in while cooking and remove
before serving. When adding to quicker cooking
dishes, shred the skin between your fingers and toss
in in small pieces.
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.19
$ 4.99
$ 8.99
$ 16.90
Cayenne Red Pepper Powder
Cayenne pepper has the power to make any dish fiery
hot, but it also has a subtle flavor-enhancing quality. A
dash of cayenne pepper boosts the flavor of low-salt or
low-fat dishes and can be used in place of whole chili
peppers in barbecue sauce and chili. For a zesty
change, use cayenne to replace paprika on deviled
eggs or potato salad. From California. Keep in a cool,
dry place, out of the light.
40,000 heat units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 2.89
1⁄ 2 cup jar (net 2.1 oz.) #41854 $ 4.79
4 oz. bag #41841 $ 4.35
8 oz. bag #41883 $ 7.69
1 lb. bag #41812 $ 14.30
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
140,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 4.35
1⁄ 2 cup jar (net 1.1 oz.) #51752 $ 7.69
4 oz. bag #51749 $ 18.75
8 oz. bag #51781 $ 36.49
1 lb. bag #51710 $ 71.90
Chipotle Peppers
Chipotle peppers are rich, smoky and fairly hot. Add
whole or chopped to chili, beans, sauce. Ground
Chipotle Pepper is an attractive, coarse red powder,
a tasty all-purpose tabletop shaker.
15,000 heat units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.)­ #41438 $ 4.55
1вЃ„ 2 cup jar (net 2.4 oz.) #41454 $8.09
4 oz. bag #41441 $ 9.25
8 oz. bag #41483 $ 17.45
1 lb. bag #41412 $ 33.80
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.99
1 oz. bulk bag #51460 $ 4.99
4 oz. bag #51444 $ 11.89
8 oz. bag #51486 $ 22.79
1 lb. bag #51415 $ 44.50
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .5 oz.) #41933 $ 2.69
1⁄ 2 cup jar (net 1.6 oz.) #41959 $ 4.39
4 oz. bag #41946 $ 4.69
8 oz. bag #41988 $ 8.35
1 lb. bag #41917 $ 15.60
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, flat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 2.09
4 oz. bag #51349 $ 4.69
8 oz. bag #51381 $ 8.35
1 lb. bag #51310 $ 15.60
Tien Tsin Chili Peppers
40,000 heat units
1/8" Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 2.59
1⁄ 2 cup jar (net 1.4 oz.) #42156 $ 4.15
4 oz. bag #42143 $ 4.69
8 oz. bag #42185 $ 8.35
1 lb. bag #42114 $ 15.60
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 2.09
4 oz. bag #51949 $ 4.69
8 oz. bag #51981 $ 8.35
1 lb. bag #51910 $ 15.60
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add 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 $ 2.09
4 oz. bag #51844 $ 4.69
8 oz. bag #51886 $ 8.35
1 lb. bag #51815 $ 15.60
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
Chipotle (ground): 15,000
$ 2.19
$ 4.99
$ 8.99
$ 16.90
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 $ 2.45
1⁄ 2 cup jar (net .7 oz.) #41559 $ 3.89
4 oz. bag #41546 $ 7.99
8 oz. bag #41588 $ 14.99
1 lb. bag #41517 $ 28.90
Arbol: 35,000
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.
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 $ 1.69
1вЃ„ 2 cup jar (net .4 oz.) #30654 $ 3.35
1 oz. bag #30667 $ 3.55
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and cloves.
1вЃ„ 4 cup jar (net 1.2 oz.) #21032 $ 3.35
1вЃ„ 2 cup jar (net 2.7 oz.) #21058 $ 5.69
4 oz. bag #21045 $ 4.69
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is the
traditional backbone of many Mexican dishes, from
burritos to tamales. Great for family-style chili, use 1-3
TB. per quart. Serve with a shaker jar of crushed hot
peppers on the side for those who like heat. Handmixed from: Ancho chili pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.35
1⁄ 2 cup jar (net 2.5 oz.) #11150 $ 5.69
4 oz. bag #11147 $ 5.09
8 oz. bag #11189 $ 9.15
1 lb. bag #11118 $ 17.20
Medium Hot Chili Powder
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich flavor–a
pleasing bite that's not too hot. Add 1-2 TB. Medium
Chili Powder to each quart of chili for great flavor. Add
the spices while browning the meat for even richer
flavor. Chili Powder is also nice as a salt-free seasoning.
Make a paste by mixing 1 TB. Chili Powder with 1 TB.
water and 1 TB. lime or lemon juice, rub on chicken, fish,
or pork chops before grilling or sautГ©ing. Hand-mixed
from: Ancho chili pepper, cayenne red pepper, cumin,
garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.29
1⁄ 2 cup jar (net 2.4 oz.) #11255 $ 5.59
4 oz. bag #11242 $ 5.09
8 oz. bag #11284 $ 9.15
1 lb. bag #11213 $ 17.20
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used, the
chili will be hot but will lack the depth of flavor the
ancho peppers provide. This is the best powder for
those who like their chili hot and flavorful. Hand-mixed
from: Ancho chili pepper, red pepper, cumin, crushed red
pepper, garlic and Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.29
1⁄ 2 cup jar (net 2.4 oz.) #11350 $ 5.59
4 oz. bag #11347 $ 5.09
8 oz. bag #11389 $ 9.15
1 lb. bag #11318 $ 17.20
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix
1 TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1вЃ„4 cup jar (net 1.6 oz.) #29933 $ 4.55
1вЃ„ 2 cup jar (net 3.6 oz.) #29959 $ 8.09
4 oz. bag #29946 $ 6.19
8 oz. bag #29988 $ 11.39
1 lb. bag #29917 $ 21.70
Chili Powder
There is a difference between chili pepper
and chili powder. Chili pepper consists solely
of chili pods which have been dried, then
powdered. Chili powder is a blend, of which
ground chili pepper is used as a base (usually
80% of total volume), with the addition of
spices such as cumin and Mexican oregano.
For chili, start with 1 TB. (some people will
use as much as 3 TB.) per quart.
Chicago Steak Seasoning
Chinese Five Spice Powder
For a delicious chili recipe,
go to
www.penzeys.com and clic
k on Recipes!
Chili Con Carne Seasoning
Spicy flavor, but no heat. A great way to give chili flavor
to other dishes. Just sprinkle on chicken, fish or chops,
1-2 tsp. per pound, add salt to taste. Good on grilled
vegetables. Hand-mixed from: Ancho chili pepper,
tomato powder, ground cumin, Mexican oregano, garlic,
coriander, minced onions, red and green bell peppers,
Tellicherry black pepper, allspice, cilantro and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 3.65
1⁄ 2 cup jar (net 2.4 oz.) #11550 $ 6.25
4 oz. bag #11547 $ 6.19
8 oz. bag #11589 $ 11.39
1 lb. bag #11518 $ 21.70
Chili 3000
The chili of now—bright modern flavor; everything
chili should be. Perk up boring burgers and meatloaf
with a bit of Chili 3000; start with 1 tsp. per pound. If
you’re looking to feed a crowd, you can’t go wrong
with a batch of chili. Use 1 TB. per quart in your favorite
chili recipe. Hand-mixed from: Ancho chili powder, garlic,
cumin, onion, cilantro, paprika, cayenne red pepper,
lemon peel, Mexican oregano, black pepper, citric acid,
natural smoke flavor, jalapeno pepper.
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 $ 3.59
1вЃ„ 2 cup jar (net 2.1 oz.) #11055 $ 6.15
4 oz. bag #11042 $ 6.89
8 oz. bag #11084 $ 12.75
1 lb. bag #11013 $ 24.40
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
1вЃ„4 cup jar (net 1.8 oz.) #26732 $ 4.35
1вЃ„ 2 cup jar (net 3.8 oz.) #26758 $ 7.69
4 oz. bag #26745 $ 5.45
8 oz. bag #26787 $ 9.85
1 lb. bag #26716 $ 18.60
Chives
1вЃ„ 4 cup jar (net .8 oz.) #11439 $3.09
1⁄ 2 cup jar (net 2.1 oz.) #11455 $ 5.19
4 oz. bag #11442 $5.09
8 oz. bag #11484 $9.15
1 lb. bag #11413 $17.20
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.
Chili 9000
1вЃ„4 cup jar (net .05 oz.) #30733 $ 1.89
1вЃ„ 2 cup jar (net .1 oz.) #30759 $ 2.79
1 oz. bag #30762 $ 5.65
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 $ 6.25
1 cup jar (net 3.8 oz.) #11992 $ 11.49
2 cup jar (net 7.2 oz.) #11921 $ 21.90
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.59
1⁄ 2 cup jar (net .3 oz.) #30854 $ 3.19
1 oz. bag #30867 $ 3.85
4 oz. bag #30841 $ 8.99
8 oz. bag #30883 $ 16.99
Cloves
Whole cloves are a must for studding hams and
flavoring stocks and hot cider and punch. The flavor is
intense, so be sure to use sparingly. Ground cloves are
perfect for baked goods. Because cloves bring out the
flavor of beef, add a whole clove to beef stew or a tiny
pinch of ground cloves to gravy. In the West, cloves
are mainly considered a baking spice, though their
preserving qualities make them popular for pickling
and barbecuing.
Whole Madagascar Cloves
1вЃ„4 cup jar (net .5 oz.) #52133 $ 2.85
1вЃ„ 2 cup jar (net 1.5 oz.) #52159 $ 4.65
4 oz. bag #52146 $ 5.69
8 oz. bag #52188 $ 10.39
1 lb. bag #52117 $ 19.70
Whole Ceylon Cloves
1вЃ„4 cup jar (net .7 oz.) #52238 $ 2.95
1вЃ„ 2 cup jar (net 1.5 oz.) #52254 $ 4.89
4 oz. bag #52241 $ 6.35
8 oz. bag #52283 $ 11.65
1 lb. bag #52212 $ 22.20
Ground Madagascar & Ceylon Cloves
1вЃ„4 cup jar (net 1.2 oz.) #42235 $ 3.55
1вЃ„ 2 cup jar (net 2.4 oz.) #42251 $ 5.99
1 cup (net 4.4 oz.) #42277 $ 10.99
2 cup (net 8.8 oz.) #42222 $ 22.09
Coriander
The seed of the same plant that gives us cilantro,
coriander has a light, lemony flavor that combines
especially well with ginger. Use to season foods that
cook for longer than an hour, such as roasts, or items
that are cooked for a shorter time but at a higher
temperature, such as pan-fried, broiled or grilled
meats.
Whole Canadian Coriander Seed
1вЃ„4 cup jar (net .5 oz.) #52533 $ 2.19
1вЃ„ 2 cup jar (net 1.2 oz.) #52559 $ 3.39
4 oz. bag #52546 $ 2.85
8 oz. bag #52588 $ 4.69
1 lb. bag #52517 $ 8.30
Ground, 40-mesh, Canadian Coriander Seed
1вЃ„4 cup jar (net .7 oz.) #42530 $ 2.69
1вЃ„ 2 cup jar (net 2.0 oz.) #42556 $ 4.39
4 oz. bag #42543 $ 3.75
8 oz. bag #42585 $ 6.45
1 lb. bag #42514 $ 11.80
Corned Beef Spices
Use to marinate beef brisket. Hand-mixed from: Brown
and yellow mustard seed, coriander, allspice, cinnamon,
dill seed, bay leaves, ginger, cloves, Tellicherry
peppercorns, star anise, juniper berries, mace,
cardamom, red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.49
1вЃ„ 2 cup jar (net 1.5 oz.) #11655 $3.99
4 oz. bag #11642 $ 3.99
Texas Caviar
Jennifer Quinlan (story on page 7) writes: “Here’s one of my favorite side dishes—a great accompaniment to
anything grilled. It’s tasty, high in protein and low in fat, and colorful. We eat it plain, as a side dish, or as an
hors d’oeuvre with tortilla chips. I use legumes from my garden, but canned legumes that are drained and
rinsed work fine, too. I use more or less of whatever we have on hand, so the amounts of beans, onions and
corn are really discretionary. It ends up being a little different every time, but always a hit with everyone!
This is my �basic’ version.”
15 oz. red kidney beans (1 can or 2 Cups
cooked)
15 oz. garbanzo beans
15 oz. white northern beans
15 oz. black beans
1 onion, finely chopped
1 lb. corn, cooked and chilled, 4-6 ears or
roughly 3 cups (Jennifer likes to use corn
grilled and cut from the cob for a nice grilled
flavor, but frozen or canned work fine)
1 small bunch fresh cilantro, chopped
(1вЃ„2 Cup chopped)
Dressing:
1вЃ„4 Cup olive oil
3 TB. balsamic vinegar
1 tsp. MEDIUM HOT CHILI POWDER
or CAJUN SEASONING
1вЃ„2 tsp. salt (or to taste)
1вЃ„2 lime (juice of, 1-2 TB.)
Cook all of the beans and rinse well. If you are
using canned beans, drain them well and rinse
them. Combine them in a mixing bowl. Add
the onion, corn and cilantro and mix well. In a
separate bowl, combine the dressing ingredients
and mix well. Add dressing to taste. The salad
will absorb a lot of the dressing, so you may not
want to add it all at once. Mix well, cover and
chill overnight. Taste and add extra dressing if
desired.
Prep. time: 10 minutes (plus 10 if cutting corn
kernels from the cob)
Cooking time: none or bean and corn cooking
time
Serves: 10-12
Nutritional Information: Servings 12; Serving Size 1 cup
(186g); Calories 200; Calories from fat 50; Total fat 6g;
Cholesterol 0mg; Sodium 410mg; Carbohydrate 31g;
Dietary Fiber 8g; Protein 9g.
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 2.99
1⁄ 2 cup jar (net 3.6 oz.) #42651 $ 4.99
4 oz. bag #42648 $ 2.75
See spice Index on page 61
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 $ 3.45
1вЃ„2 cup jar (net 1.7 oz.) #43258 $ 5.89
4 oz. bag #43245 $ 7.99
8 oz. bag #43287 $ 14.99
1 lb. bag #43216 $ 28.90
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.
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 $ 2.75
1вЃ„2 cup jar (net 1.7 oz.) #43153 $ 4.49
4 oz. bag #43140 $ 4.69
8 oz. bag #43182 $ 8.35
1 lb. bag #43111 $ 15.60
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
1вЃ„ 4 cup jar (net 1.0) #43032 $ 2.95
1вЃ„ 2 cup jar (net 2.2) #43058 $ 4.89
4 oz. bag #43045 $ 4.35
8 oz. bag #43087 $ 7.69
1 lb. bag #43016 $ 14.30
Ceylon Cinnamon
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 $ 3.85
1вЃ„ 2 cup jar (net 1.6 oz.) #43458 $ 6.69
4 oz. bag #43445 $ 9.25
8 oz. bag #43487 $ 17.45
1 lb. bag #43416 $ 33.80
1вЃ„4 cup jar (net .8 oz.) #43537 $ 3.39
1вЃ„2 cup jar (net 1.7) #43553 $ 5.75
4 oz. bag #43540 $ 6.49
8 oz. bag #43582 $ 11.99
1 lb. bag #43511 $ 22.90
Lorri and her daugher LaTasha
(pictured here at 6 years old) enjoy a
day at "The Domes," a favorite
Milwaukee indoor garden.
Lorri Mason
It’s getting harder for me to
stay out of the kitchen, even though
it hasn’t always been my favorite
room in the house,” says Lorri
Mason of Milwaukee, Wisconsin.
“When I was a young girl my
mom would try to teach me how to
cook. I guess I wasn’t interested
enough and I’d just say, �Call me
when it’s done.’
“Then about 10 years ago, well
after a few rounds with burned eggs,
my family gave me a cookbook for
my birthday. It was a bit of our joke,
yet they were really trying to help
me and I wanted to learn how to
cook, so it was the perfect gift.
“Trial and error and lots of fun
followed over the years. Now I love
to cook and even get special
requests. As an added bonus, I’m
developing a deeper appreciation
for my family through cooking and
dining at home.
“I recall when I was a child and
growing my mother would cook,
cook and cook. Morning, noon and
night we would sit together, say
Grace and share our meals.
Mealtime was family time. When I
think about my mom cooking I have
so many special memories of our
simple family meals and the
abundance of love she shared
through her meal preparations.
“My grandparents came to
Milwaukee from Shreveport,
Louisiana. My grandmother who was
Creole, tried to teach us to speak
French and how to make gumbo,
which she traditionally served on
Christmas. I feel so honored to carry
on this tradition with my teenage
daughter LaTasha, just as my mother
and other relatives have done before
me. It’s a very special way to bring
our family together.
“I love imparting my
knowledge in any way I can to be
helpful. I may volunteer at a
neighborhood school as a tutor
helping students and others with
reading as well as their homework.
My work includes helping those with
varying abilities and possible
rehabilitation efforts. It’s so
rewarding to me.
“What a great surprise to be
welcomed home from work by the
smell of fresh cookies my daughter
has made or a yummy breakfast to
begin my day. LaTasha really is a
great help to me.
“I enjoy cooking with my
daughter. It’s time we spend together
that I really look forward to. We were
experimenting with tilapia one day.
LaTasha hadn’t acquired a taste for
fish yet so you can imagine it was
music to my ears when she said,
�Wow Mom, this is really good. Do
you have any more?’
Grilled Fruit Salad
The perfect ending to any grilled meal, from hot
dogs to tenderloin.
1
2
2
4
1
1
4
2
1
1вЃ„2
pineapple, peeled, cored and sliced
into wedges
peaches, pitted and sliced into wedges
mangos, pitted and sliced into wedges
bananas, sliced diagonally
pt. strawberries, sliced with tops
removed
lb. green seedless grapes
TB. sugar
TB. VANILLA SUGAR
Cup water
tsp. PENZEYS CINNAMON
Prepare your charcoal grill for grilling. Time varies
according to grills.
Rinse all of the fruit before peeling. Combine
the sugar, VANILLA SUGAR and water. Stir until
dissolved. Pour into a sauce pan and heat slowly
over low heat for 2 minutes. Dip the pineapple,
peaches, mangos and bananas in the sugar/
water mixture.
Place the dipped fruit on the grill and cook
about 3-4 minutes on each side (do not grill the
strawberries and grapes). Peaches may need
only a minute per side. You may also choose to
grill the fruit until it is lightly browned on each
side. Sprinkle a little PENZEYS CINNAMON on
the peaches and bananas. Watch everything
carefully.
Place the grilled fruit on a platter. Add the sliced
strawberries and grapes between the grilled
fruit. You may serve immediately or refrigerate
until ready to enjoy. Serve with whipped cream
or whipped topping for dipping.
Prep. time: 20 minutes
Cooking time: 20 minutes
Serves: 10-12
Nutritional Information: Servings 12; Serving Size 1 cup (180g);
Calories 120; Calories from fat 0; Total fat 0g; Cholesterol 0mg;
Sodium 0mg; Carbohydrate 30g; Dietary Fiber 3g; Protein 1g.
Sticks, Chunks &
Cinnamon Sugar
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
1 oz. bulk bag #53464 $ 2.49
4 oz. bag #53448 $ 5.69
8 oz. bag #53480 $ 10.39
1 lb. bag #53419 $ 19.70
Cinnamon Sticks
Traditionally used as a tasty stirring stick for hot drinks.
A nice addition to cocoa, coffee or special holiday
concoctions. Perfect for flavoring curry, dessert sauces
and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 1.95
4 oz. bag #53048 $ 4.35
8 oz. bag #53080 $ 7.69
1 lb. bag #53019 $ 14.30
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 1.95
4 oz. bag #53143 $ 4.35
8 oz. bag #53185 $ 7.69
1 lb. bag #53114 $ 14.30
Cinnamon Chunks
A blend of 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 $ 2.49
4 oz. bag #43845 $ 5.69
8 oz. bag #43887 $ 10.39
1 lb. bag #43816 $ 19.70
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 $ 3.55
1вЃ„ 2 cup jar (net 3.8 oz.) #11855 $ 6.09
4 oz. bag #11842 $ 3.75
8 oz. bag #11884 $ 6.45
1 lb. bag #11813 $ 11.80
Campfire Chai Tea
Marty shares, “This is my recipe for homemade Chai Tea, which we drink on cool evenings or for breakfast all
the time when camping (my son doesn’t like hot chocolate and my husband and I don’t like coffee, so this is
one thing we all agree on).” The Gustafsons also like to drink this spicy tea iced on hot days.
8
8
5
2
1
2
2
4
1-2
WHOLE GREEN CARDAMOM PODS
WHOLE CLOVES
WHOLE BLACK PEPPERCORNS
3” CINNAMON STICKS
1-inch piece fresh ginger, peeled and sliced (or 3 pieces SLICED GINGER ROOT)
Cups milk
Cups water
black tea bags (Marty likes Darjeeling)
tsp. sugar or honey (to taste)
Place the CARDAMOM, CLOVES and PEPPERCORNS in a plastic bag and crush slightly with a rolling
pin or heavy skillet. Combine the SPICES, milk and water in a saucepan and bring to a boil. Remove
from the heat, add the tea bags and let steep for 10 minutes. Strain into cups and add sugar or honey
to taste.
Prep. time: 1 minute
Cooking time: 20 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup (249g); Calories 70; Calories from fat 10; Total fat 1.5g; Cholesterol 5mg;
Sodium 60mg; Carbohydrate 11g; Dietary Fiber 2g; Protein 4g.
16
Penzeys spices | summer
At left, the Gustafsons explore Dells of the Eau Claire Park in
Marathon County, Wisconsin. Above, Marty and Bob take a
break during a family camping road trip to Rocky Mountain
National Park.
M
Marty Gustafson
y husband and I are both
from small towns in Wisconsin,
Schofield and Mosinee,” says Marty
Gustafson. “We met in college at UWMadison. He was lucky enough to get
a job in Madison, whereas I had to
move around before finally getting
my job there too.
“We’re both engineers and project
managers at an aerospace company.
He works primarily on processes to
extract oxygen from lunar and
Martian soils, and I work on 3D
simulation systems for astronaut
training and plant-growth systems for
controlled environments on earth
and in space. It’s such an exciting
career and to still be able to live in
Wisconsin is a dream come true for
both of us.
“We do a lot of outreach in the
schools on space, math and science.
We do multiple career fairs, Cub
Scout events, summer camp tours
and school demonstrations. We bring
home our interest in helping inspire
the next generation of scientists and
engineers by making sure we spend
as much time as we can exploring the
world around us with our children.
See spice Index on page 61
“We live out in the hills between
Cross Plains and Mt. Horeb. We see
wildlife just outside our door every
day, live close to the Ice Age trail,
have room to plant a nice-sized
vegetable garden, and go fishing in
our neighbor’s pond anytime we
like. But in 15 minutes we can be in
Madison for all the great cultural
opportunities there. (The only
problem: finding a flat spot to teach
the kids how to ride their bikes, since
our house is on the infamous
Horribly Hilly Hundred bike race
route.)
“My favorite part of Wisconsin is
the Bayfield area and the Apostle
Islands. My grandfather worked on
the big Great Lakes ore ships, and
we spent a week camping in the
Apostles every year as kids. We
continue that tradition with our
children, and this summer we’ll
spend a week camping out on
Stockton Island. It’s my favorite of all
the Apostles—mile long beaches,
blueberries everywhere you look,
and enough bears to keep it
interesting.
“We also have a family cabin
outside of Phillips on the South Fork
of the Flambeau River. We spend as
much time there as possible. No cell
service, no internet, no electricity
(we do have a generator though). It’s
not as rustic as it sounds, but it feels
like another world. This spring we
went up to tap trees for maple
syruping season.
“Michael (age 8) and Laina (age
5) help me cook all the time. It’s a
great way to spend time together and
slip in lessons on nutrition, biology,
chemistry and even fractions! Plus,
when the result of your �hands-on
experiment’ is something good to
eat, who can resist? I think that
cooking together, especially
combined with having a garden, has
made my kids much less picky eaters.
Laina’s favorite food is my
homemade pickled beets, and
Michael can’t wait every year for the
sun gold tomatoes from the garden.
“As you can probably guess we
don’t spend a lot of time watching
TV, surfing the internet or playing
video games. It’s amazing how much
more time you have to cook dinner
1-800-741-7787 | www.penzeys.com
17
Cocoa Powder
We carry two types of the highest quality
cocoa that are almost twice as rich as the
grocery store varieties: Natural High Fat
Cocoa is strong, dark and bittersweet–
perfect for all baking; Dutch High Fat
Cocoa is processed to temper the natural
acidity of the cocoa bean, yielding a slightly
less strong, but smooth and rich cocoa.
American cooks tend to prefer the Natural
High Fat Cocoa for all uses, and we agree.
Cocoa can easily replace unsweetened
baking chocolate. Use 3 TB. cocoa
powder to replace a one-ounce square of
unsweetened baking chocolate.
Natural High Fat Cocoa Powder
Strong, dark chocolate flavor—our top choice. The
best cocoa for bringing life to your brownies, cakes
and cookies. High fat cocoa is the richest grade of
cocoa available in the world today. Perfect for all
your baking needs.
1вЃ„ 4 cup jar (net 1.0 oz.) #42330 $ 2.49
1вЃ„ 2 cup jar (net 2.1 oz.) #42356 $ 3.95
4 oz. bag #42343 $ 2.75
8 oz. bag #42385 $ 4.49
1 lb. bag #42314 $ 7.90
Dutch Process High Fat Cocoa Powder
Processed with alkali. “Dutched” cocoa is processed for
a milder, smoother flavor. High fat cocoa is the richest
grade of cocoa available in the world today. Perfect for
all your baking needs.
1вЃ„ 4 cup jar (net .9 oz.) #42435 $ 2.59
1вЃ„ 2 cup jar (net 2.1 oz.) #42451 $ 4.15
4 oz. bag #42448 $ 3.09
8 oz. bag #42480 $ 5.15
1 lb. bag #42419 $ 9.20
Hot Chocolate Mix with
a Hint of Mint
Our rich, delicious Hot Chocolate With a Hint of Mint
is a great remedy for the little troubles of life. Or the
perfect way to treat yourself. Just mix a tablespoon
in each cup of milk, get it steamy hot, and enjoy the
cool warmth of hot chocolate, with just a hint of
mint. Hand mixed from: sugar, natural high fat cocoa,
Ceylon cinnamon, vanilla, peppermint oil.
1вЃ„ 2 cup jar (net 3.8 oz.) #15758 $ 3.69
2 cup jar (net 13.4 oz.) #15729 $ 8.69
1 lb. stand up bag (net 16.0 oz.) #15716 $ 8.55
Hot Chocolate Mix
Rich, smooth flavor. Just mix 1 rounded tablespoon
Penzeys Hot Chocolate Mix into each cup of milk.
Stir well, simmer gently. And try our Hot Chocolate
Mix in your coffee for a rich Cafe Mocha. Just mix 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 $ 3.15
2 cup jar (net 13.4 oz.) #15624 $ 7.19
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.75
18
Penzeys spices | summer
Fajita Seasoning
Cumin
Throughout the world, cumin is second in popularity
only to black pepper. Americans use it mostly for chili,
but cumin is a must in Indian, Mexican & Asian
cooking. Salsa and tacos are heavily seasoned with
cumin. Our ground cumin is the best you’ll ever see.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 2.75
1⁄ 2 cup jar (net 2.1 oz.) #52759 $ 4.49
4 oz. bag #52746 $ 3.75
8 oz. bag #52788 $ 6.45
1 lb. bag #52717 $ 11.80
Ground 40 Mesh Indian Cumin Seeds
1вЃ„4 cup jar (net .9 oz.) #42730 $2.99
1⁄ 2 cup jar (net 2.2 oz.) #42756 $ 5.09
4 oz. bag #42743 $ 4.69
8 oz. bag #42785 $ 8.35
1 lb. bag #42714 $ 15.60
Dill Seed
Perfect for pickling. From India.
1вЃ„ 4 cup jar (net .8 oz.) #52838 $ 2.39
1вЃ„ 2 cup jar (net 1.8 oz.) #52854 $ 3.75
4 oz. bag #52841 $ 2.75
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
1⁄4 cup jar (net .3 oz.) #30933 $ 1.89
1⁄ 2 cup jar (net .7 oz.) #30959 $ 3.89
1 oz. bag #30962 $ 2.95
4 oz. bag #30946 $ 6.79
8 oz. bag #30988 $ 12.59
English Prime Rib Rub
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef, for hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use 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 $ 3.59
1вЃ„ 2 cup jar (net 3.1 oz.) #21353 $6.15
4 oz. bag #21340 $ 4.69
8 oz. bag #21382 $ 8.39
1 lb. bag #21311 $ 15.70
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .2 oz.) #31035 $ 2.29
1⁄ 2 cup jar (net .7 oz.) #31051 $ 4.59
1 oz. bag #31064 $ 4.39
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 $ 3.49
1вЃ„ 2 cup jar (net 2.7 oz.) #21458 $ 5.95
4 oz. bag #21445 $ 5.09
8 oz. bag #21487 $ 9.15
1 lb. bag #21416 $ 17.20
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 $ 2.39
1вЃ„ 2 cup jar (net 1.9 oz.) #54058 $ 3.75
4 oz. bag #54045 $ 2.55
8 oz. bag #54087 $ 4.09
1 lb. bag #54016 $ 7.10
Ground Indian Fennel Seeds
1вЃ„4 cup jar (net .8 oz.) #44039 $ 2.65
1вЃ„ 2 cup jar (net 1.9 oz.) #44055 $ 4.29
4 oz. bag #44042 $ 3.75
8 oz. bag #44084 $ 6.45
1 lb. bag #44013 $ 11.80
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1вЃ„ 4 cup jar (net 1.2 oz.) #44134 $ 3.15
1вЃ„ 2 cup jar (net 2.9 oz.) #44150 $ 5.25
4 oz. bag #44147 $ 3.75
Fines Herbes
A light, sweet blend great for baked chicken or fish, soup,
salads and sautГ©ed vegetables. Hand-mixed from: chervil,
minced parsley flakes, chopped chives and French tarragon.
1вЃ„ 4 cup jar (net .2 oz.) #13033 $ 1.79
1вЃ„ 2 cup jar (net .4 oz.) #13059 $ 3.69
1 oz. bag #13062 $ 4.95
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and 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 $ 3.79
1вЃ„ 2 cup jar (net 2.6 oz.) #13154 $ 6.55
4 oz. bag #13141 $ 6.19
8 oz. bag #13183 $ 11.39
1 lb. bag #13112 $ 21.70
4 / S Special Seasoned Sea Salt
Pronounced “four, S” our Special Seasoned Sea Salt
gives a great burst of flavor wherever salt is called for.
Like other seasoned salts, 4/S is great for steaks,
burgers and chops, but since we have made the flavor
lighter and brighter than your old seasoned salt, 4/S is
also outstanding for chicken, fish, veggies, salads and
popcorn as well. Give it a try, and we think you’ll agree
4/S = 100% delicious. Hand-mixed from: Coarse Sea Salt,
Sugar, Special Extra Bold Black Pepper, Paprika, Onion,
Turmeric, Garlic, Spice Extractives (including oleoresin of
paprika, black pepper, celery, rosemary and thyme).
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 $ 2.69
1вЃ„ 2 cup jar (net 1.6 oz.) #44255 $ 4.39
4 oz. bag #44242 $ 4.69
1вЃ„4 cup jar (net 2.0 oz.) #29133 $ 1.89
1вЃ„ 2 cup jar (net 4.0 oz.) #29159 $ 2.79
1 cup jar (net 8.0 oz.) #29188 $ 4.55
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 $ 4.85
4 / S Special Seasoned Sea Salt
1вЃ„ 2 cup jar (net 4.0 oz.) #29359 $ 2.95
1 cup jar (net 8.0 oz.) #29388 $ 4.85
Fox Point Seasoning
One of our very best blends, so good on all the foods
we are supposed to be eating more of, from fish to
vegetables. Bursting with the rich flavor of shallots and
chives. Use 1 tsp. per pound to season baked chicken
and scrambled eggs. For tasty dip use 2 tsp. of Fox
Point in 1 cup sour cream or yogurt. The dip makes an
outstanding topping for baked potatoes too, or make a
quick chicken or tuna salad by mixing 3 cups of cooked
chicken or tuna chunks with 1 cup of Fox Point dip.
Because we do not use any anti-caking agents in this
(or any other) blend, it tends to clump somewhat. To
keep it free-flowing, store in the refrigerator.
Hand-mixed from: salt, freeze-dried shallots, chives,
garlic, onion, green peppercorns.
1вЃ„ 4 cup jar (net .8 oz.) #21537 $ 4.35
1вЃ„ 2 cup jar (net 1.7 oz.) #21553 $ 7.65
1 cup jar (net 3.2 oz.) #21582 $ 14.85
2 cup jar (net 6.4 oz.) #21524 $ 27.69
4 cup jar (net 12.8 oz.) #21579 $ 55.35
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 $ 3.69
1вЃ„ 2 cup jar (net 2.4 oz.) #13259 $ 6.39
4 oz. bag #13246 $ 6.49
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 $ 3.49
1вЃ„2 cup jar (net 3.2 oz.) #21658 $ 5.99
4 oz. bag #21645 $ 4.35
8 oz. bag #21687 $ 7.69
1 lb. bag #21616 $ 14.30
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
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).
Galena Street Rib and Chicken Rub
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.
Vanilla extract
on page 50.
2 fluid ounce bottle #93132 $ 4.45  New Size!
4 fluid ounce bottle #93158 $ 7.75
8 fluid ounce bottle #93187 $ 14.09
16 fluid ounce bottle #93116 $ 25.49
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor,
perfect for baked goodies, especially
cheesecakes, where it is often used
with lemon zest. Add a dash to fish,
pork and poultry marinades. Also
nice in sherbet, added to fresh fruit,
for glazes and frostings, and great for
candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
2 fluid ounce bottle #93237 $ 4.45  New Size!
4 fluid ounce bottle #93253 $ 7.75
8 fluid ounce bottle #93282 $ 14.09
16 fluid ounce bottle #93211 $25.49
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
2 fluid ounce bottle #93332 $ 4.45  New Size!
4 fluid ounce bottle #93358 $ 7.75
8 fluid ounce bottle #93387 $ 14.09
16 fluid ounce bottle #93316 $ 25.49
1-800-741-7787 | www.penzeys.com
19
Balti Seasoning
Baltistan is an ancient region of northernmost Pakistan
with influences from Persia, Tibet and China. Balti
meals are rich stews cooked in a karahi (small wok),
and would be eaten with naan and other Indian
breads. The deliciously spicy but not too hot flavor of
Balti makes it a great choice for chicken, pork or beef.
Hand-mixed from: coriander, garlic, ginger, cumin,
dundicut chilies, Ceylon cinnamon, brown mustard seeds,
cardamom, clove, fennel, fenugreek, charnushka, ajwain,
star anise, black cardamom, cilantro, anise seed and bay
leaf.
Cooking With Curry
Many people who eat curry for the
first time in an Indian restaurant are a
bit overwhelmed by trying a dish that
is new to them but spiced for a person
who already knows and loves the flavor
of Indian food. The key to learning to
love Indian food yourself is to start at
home by adding small amounts of curry
powder to foods you already know and
like. Sprinkle on chicken or chops before
cooking, scramble a bit with eggs, sautГ©
with vegetables. Soon the whole family
will love the flavors, and you can move
on to authentic, but not too spicy, dishes
like Balti, Tandoori, SatГ© and Rogan Josh.
Finding new, quick ways to prepare the
same food for the family dinner isn’t
always easy, and Indian cooking is some
of the most delicious in the world. Give it
a try...
Not All Curries Are
Hot
Contrary to popular belief, Indian food
isn’t all hot. The wonders of spicing are
nowhere more apparent than in India,
where stronger-flavored meats, such as
lamb, are turned into the most delicious
dishes imaginable through spicing and slow
cooking. Tandoori, Maharajah and Sweet
Curry are rich and flavorful without being
hot. Hot Curry and Vindaloo are hot and
spicy. Garam Masala, Rogan Josh, SatГ©
and Balti are somewhere in between. Just
starting out? Try Sweet Curry, Rogan Josh,
Tandoori, Balti and SatГ© Seasoning.
1вЃ„ 4 cup jar (net 1.0 oz.) #12331 $ 4.09
1вЃ„ 2 cup jar (net 2.7 oz.) #12357 $ 7.19
4 oz. bag #12344 $ 6.89
8 oz. bag #12386 $ 12.75
1 lb. bag #12315 $ 24.40
Hot Curry Powder
Same great flavor as Sweet Curry Powder, with more
hot red pepper and ginger. Commonly used by
Chinese restaurants, also known as “Madras Curry
Powder.” For grilled steaks, pork chops or chicken
wings, rub on 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 $ 3.65
1вЃ„ 2 cup jar (net 2.2 oz.) #12252 $ 6.29
4 oz. bag #12249 $ 6.89
8 oz. bag #12281 $ 12.75
1 lb. bag #12210 $ 24.40
Garam Masala
Garam Masala, a blend of savory Indian spices, is one of
the few spice mixes actually used in India. It has no
turmeric, so it isn’t yellow, and is often added to hot or
mild curry powder. The formula for Garam Masala was
brought into the store by a Punjabi man who had
moved to the U.S. It was his mother's recipe; in
exchange for blending the spices for him, he gave it to
us. His mother was proud to hear that her blend was a
hit in America. Hand-mixed from: coriander, black
pepper, cardamom, cinnamon, kalonji, caraway, cloves,
ginger, nutmeg.
1вЃ„ 4 cup jar (net .9 oz.) #12436 $ 3.99
1вЃ„ 2 cup jar (net 2.1 oz.) #12452 $ 7.09
4 oz. bag #12449 $ 8.75
8 oz. bag #12481 $ 16.49
1 lb. bag #12410 $ 31.90
Maharajah Style-Curry Powder
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Spanish 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 $ 7.69
1вЃ„ 2 cup jar (net 2.3 oz.) #12652 $ 14.35
1 cup jar (net 4.5 oz.) #12681 $ 23.69
2 cup jar (net 9.1 oz.) #12623 $ 46.30
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional 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 $ 3.95
1вЃ„ 2 cup jar (net 2.5 oz.) #12757 $ 6.85
4 oz. bag #12744 $ 6.89
8 oz. bag #12786 $ 12.75
1 lb. bag #12715 $24.40
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 $ 3.85
1вЃ„ 2 cup jar (net 2.4 oz.) #21258 $ 6.65
4 oz. bag #21245 $ 6.89
8 oz. bag #21287 $ 12.75
1 lb. bag #21216 $ 24.40
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 $ 3.49
1вЃ„2 cup jar (net 2.2 oz.) #12052 $ 5.95
4 oz. bag #12049 $ 6.19
8 oz. bag #12081 $ 11.39
1 lb. bag #12010 $ 21.70
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 $ 4.19
1вЃ„ 2 cup jar (net 2.2 oz.) #12157 $ 7.35
4 oz. bag #12144 $ 8.75
8 oz. bag #12186 $ 16.49
1 lb. bag #12115 $ 31.90
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 $ 3.65
1вЃ„ 2 cup jar (net 2.2 oz.) #12557 $ 6.29
4 oz. bag #12544 $ 6.89
8 oz. bag #12586 $ 12.75
1 lb. bag #12515 $ 24.40
Pork Satay with Spicy Peanut Sauce
This delicious recipe from Joan Schimmels makes for a great meal with rice or as a party appetizer. For Joan’s
story and some more picnic recipes, turn to page 36.
2 TB. SATE SEASONING
1 TB. ROGAN JOSH
4 TB. water
2 lbs. pork tenderloin
3 TB. reduced sodium soy sauce
3 TB. peanut oil
1 TB. sesame oil
2 TB. rice vinegar
20 wooden skewers
Spicy Peanut Sauce:
1вЃ„2 Cup peanut butter
1 TB. reduced sodium soy sauce
1 clove garlic, pressed (1вЃ„4 tsp.
GRANULATED GARLIC
1 tsp. grated fresh ginger (1вЃ„4 tsp. GINGER
POWDER)
1-2 jalapeГ±o peppers, seeded chopped
1вЃ„2 tsp. chili oil (1вЃ„2 tsp. vegetable oil plus
1вЃ„4 tsp. CAYENNE PEPPER or HOT
CHILI POWDER)
1вЃ„2 tsp. sesame oil
dash CAYENNE PEPPER (optional)
dash BLACK & RED SPICE (optional)
water or rice vinegar to thin
Combine the SATE SEASONING, ROGAN JOSH and
water in a medium bowl and let sit for about 20
minutes. Cut the pork into 1-inch cubes. Add the
meat and remaining ingredients to the bowl and
mix well. Cover and marinate in the refrigerator
for at least 2 hours.
Soak the wooden skewers in water for 10
minutes. Thread about 4-6 cubes of pork onto
each skewer, leaving a slight space. Grill about 7
minutes per side. Lightly baste with chili oil when
turning. Serve with Spicy Peanut Sauce.
For the Spicy Peanut Sauce: Combine all of the
ingredients in a bowl and mix well. Add water
or rice vinegar, a drizzle at a time, to thin to the
consistency you desire.
Prep. time: 30 minutes plus 2 hour marinating
time
Cooking time: 15 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 2 skewers
with 2 TB. sauce (122g); Calories 220; Calories from fat 120; Total
fat 13g; Cholesterol 55mg; Sodium 410mg; Carbohydrate 4g;
Dietary Fiber <1g; Protein 21g.
Story continued on page 60
1-800-741-7787 | www.penzeys.com
21
Garlic
It is very easy to use granulated garlic, just sprinkle on
meat, fish, poultry, or vegetables. Use about В№/2 tsp. per
lb. To rehydrate: use В№/2 tsp. granulated garlic in 1 tsp.
water to equal 2 fresh cloves of garlic. For minced
garlic, use В№/4 tsp. in 1 tsp. water to equal 1 fresh clove
of garlic. Rehydrate garlic before adding to tart foods
like tomatoes (their acidic nature will stop the garlic
from developing to its full strength).
Granulated Garlic Powder
1вЃ„4 cup jar (net 1.3 oz.) #44439 $ 2.99
1вЃ„2 cup jar (net 2.9 oz.) #44455 $ 4.99
4 oz. bag #44442 $ 3.45
8 oz. bag #44484 $ 5.89
1 lb. bag #44413 $ 10.70
Minced Garlic
1вЃ„4 cup jar (net 1.2 oz.) #44534 $ 3.15
1вЃ„2 cup jar (net 2.6 oz.) #44550 $ 5.25
4 oz. bag #44547 $ 3.75
8 oz. bag #44589 $ 6.45
1 lb. bag #44518 $ 11.80
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse flake salt,
granulated garlic, and minced parsley.
1вЃ„4 cup jar (net 1.4 oz.) #21832 $ 3.29
1вЃ„ 2 cup jar (net 3.3 oz.) #21858 $ 5.55
4 oz. bag #21845 $ 3.65
8 oz. bag #21887 $6.25
1 lb. bag #21816 $ 11.40
Greek Seasoning
A traditional blend of lemon, garlic and oregano. To
make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 min. Add 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 $ 3.25
1вЃ„ 2 cup jar (net 2.3 oz.) #21953 $ 5.45
4 oz. bag #21940 $ 5.09
8 oz. bag #21982 $ 9.15
1 lb. bag #21911 $ 17.20
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about В№/2 tsp. per quart.
1вЃ„4 cup jar (net .7 oz.) #31130 $ 2.75
1вЃ„ 2 cup jar (net 1.7 oz.) #31156 $ 4.49
4 oz. bag #31143 $ 4.69
8 oz. bag #31185 $ 8.35
1 lb. bag #31114 $ 15.60
22
Penzeys spices | summer
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 $ 4.89
1 oz. bag #13367 $ 4.95
4 oz. bag #13341 $ 11.79
8 oz. bag #13383 $ 22.59
Horseradish Dip
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 .2 oz.) #13433 $ 1.99
1вЃ„ 2 cup jar (net .7 oz.) #13459 $ 3.95
1 oz. bag #13462 $ 3.49
4 oz. bag #13446 $ 8.25
8 oz. bag #13488 $ 15.49
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.
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 .8 oz.) #22039 $ 3.29
1вЃ„ 2 cup jar (net 2.0 oz.) #22055 $5.59
4 oz. bag #22042 $6.19
8 oz. bag #22084 $ 11.39
1 lb. bag #22013 $ 21.70
1вЃ„4 cup jar (net 1.6 oz.) #28231 $ 3.15
1вЃ„ 2 cup jar (net 3.7 oz.) #28257 $ 5.25
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.89
1 lb. bag #28215 $ 8.70
Horseradish Powder
Mix 1В№/2 parts water with 1 part horseradish. Serve with
Jerk Chicken & Fish Seasoning
prime rib, roast beef, baked potatoes.
Mix into tomato sauce with lemon for seafood
cocktail sauce.
1вЃ„4 cup jar (net .7 oz.) #44934 $ 2.85
1вЃ„ 2 cup jar (net 2.0 oz.) #44950 $ 4.69
4 oz. bag #44947 $ 4.35
8 oz. bag #44989 $ 7.69
1 lb. bag #44918 $ 14.30
Italian Sausage 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 $ 3.69
1вЃ„ 2 cup jar (net 2.5 oz.) #13659 $ 6.39
4 oz. bag #13646 $ 6.19
8 oz. bag #13688 $ 11.39
1 lb. bag #13617 $ 21.70
Penzeys Minced Garlic NEW!
The Garlic Lovers Garlic. As close as you can come to picking and mincing
garlic fresh from your own garden. Delicious, sweet, strong (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
Audrey Kellner
M y parents had an old-fashioned
corner tavern and I helped in the
kitchen from the time I was 11,”
recalls Audrey Kellner, 83, who was
born and raised in Milwaukee and
makes her home in nearby Delafield.
“Fish fries were 15 cents and were
all made from scratch. After school
on Fridays I would bread all the lake
perch and help make the Germanstyle coleslaw and French fries. We
also had cooked shrimp, boiled
lobster tails and oyster stew in season.
Of course we also had the hamburgers
and chili. It was a different time and
the corner taverns were family friendly
and neighborhood gathering places.”
Audrey retired in 1988 after a
career with JC Penney. “I guess you
could say I retired to be a volunteer. I
keep busy at Oconomowoc Memorial
Hospital, where I volunteer at the gift
shop and have co-chaired the bake
sale for several years. I did take a leave
of absence when my husband was
being treated at the cancer center, but
went back after he died. I also help
out our American Legion Post, and I
am a lector and Eucharistic minister at
my church and help when needed at
funeral lunches.”
Audrey’s husband Paul, who worked
as a supervisor at Miller Brewery until
his retirement in 1980, passed away
in 2010. They were married 61 years
and have four children and eight
grandchildren. “I do not cook as
much now, but love cooking for our
pot lucks at the golf league and the
legion. Of course the kids still like
Mom’s dinners and pies.
“My mother was a very good cook
and I was always welcome in the
kitchen. Mother had worked in a
cook car for a threshing crew in
Saskatchewan, Canada starting when
The Kellners were active golfers in retirement, and Audrey
still plays in summer leagues.
she was 12 years old. My mother and
father met in Canada when both of
my grandparents homesteaded there.
They moved to Milwaukee in the
1920s.
“We never turned our children
away from the kitchen, no matter
how much flour was flying! Today
my son and three daughters are all
good cooks and they have passed it
on to their children. Bill does a lot of
wild game and smokes great salmon,
chicken and more. Beth, who lives
in North Dakota, is passionate about
wild game cooking and is very good at
fishing and hunting. Terry sets a more
formal table and does wonderful fruit
plates and appetizers, and Karen is
the health conscious one who is always
trying new seasonings from Penzeys.
“I’ve been buying spices from
Penzeys since before 1963 (Bill Sr. and
Ruth opened their first store in 1957.)
From 33rd and Galena, to downtown
Milwaukee, to Glenview in Wauwatosa,
then from young Bill in Waukesha,
and now the new store near my
home. I still go to see Ruth at their
�retirement store’ in Wauwatosa when
I’m in the area.
“If you get busy counting your
blessings you don’t have time to worry
about things. I have a lot of blessings
to be counting.”
Karen’s Coconut Shrimp
This tantalizing recipe from Audrey’s daughter is a
delightful taste of the tropics.
11вЃ„2-2 lbs. peeled, deveined shrimp
1вЃ„2 Cup white rum
1 TB. lime zest (zest of 1 lime)
1вЃ„2-1 tsp. GRANULATED or MINCED GARLIC
1 tsp. CAJUN SEASONING
1 tsp. ARIZONA DREAMING
2 TB. olive oil
1Cup toasted, unsweetened, shredded
coconut*
In a zip-top bag, combine the rum, lime zest,
GARLIC, CAJUN SEASONING and ARIZONA
DREAMING. Slosh around to combine. Add
the shrimp, slosh again and marinate in the
refrigerator for 15 minutes. Heat the oil in a skillet
over medium-high heat. Add the shrimp, reserving
the marinade. Cook the shrimp 2-3 minutes per
side and remove to a bowl. Pour the marinade
into the skillet and cook for a couple minutes, until
reduced by 2вЃ„3. Add the shrimp and heat through.
Sprinkle with the coconut and serve over rice. It is
safe to use the marinade because it is thoroughly
cooked, however, you can also reserve 1вЃ„4 of the
marinade before using it to coat the shrimp and
discard the rest, if you prefer.
* Toast coconut by spreading on a rimmed
baking sheet and cooking for 10-15 minutes
at 350В°, stirring every few minutes until evenly
golden brown. It can be quite difficult to find
unsweetened shredded coconut, so we tried the
recipe with sweetened shredded coconut from the
baking aisle as well, and it was delicious!
Prep. time: 20 minutes including marinating time
Cooking time: 6-8 minutes plus rice cooking time
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 4 oz. (152g);
Calories 250; Calories from fat 100; Total fat 11g; Cholesterol
170mg; Sodium 170mg; Carbohydrate 4g; Dietary Fiber 1g;
Protein 24g.
Gingersnap Cookies
Jamaican-style BBQ blend, great for pork chops or
tenderloin on the grill. Hand-mixed from: paprika,
allspice, ginger, red pepper, sugar, nutmeg, black pepper,
garlic, thyme, lemon grass, cinnamon, anise, cloves, mace.
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking;
it is a must for the holidays—from
gingerbread to pumpkin pie to fruit
cakes, and it is also increasingly used
to flavor a variety of other dishes.
Ginger is essential for Asian and
Indian dishes where it is used in
many ways—from Indian curries,
to Japanese marinades, to Chinese
stir-fry. A pinch of ginger is a nice
boost to the flavor of salt-free dishes,
and also a flavorful addition to chicken soup,
sauteed vegetables, and roast chicken or pork.
For flavorful grilled steak, rub ginger, garlic
and black or white pepper on meat, marinate
a few hours before cooking.
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into 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 $ 3.99
1⁄ 2 cup jar (net 3.1 oz.) #58856 $ 6.95
4 oz. bag #58843 $ 5.69
8 oz. bag #58885 $ 10.39
1 lb. bag #58814 $ 19.70
Sliced China Ginger Root
Dried sliced ginger root pieces stay fresh and
flavorful indefinitely, so they will be ready when
you are. Add a slice to stock for
chicken soup, Indian curries
and Asian dishes. The flavor
is strong and vibrant - if a
full slice is too much,
smaller pieces can be
broken off by hand.
4 oz. bag #54645 $ 3.55
8 oz. bag #54687 $ 6.09
1 lb. bag #54616 $ 11.10
24
Penzeys spices | summer
Jerk Pork Seasoning
1вЃ„4 cup jar (net 1.0 oz.) #13538 $ 3.69
1вЃ„ 2 cup jar (net 2.5 oz.) #13554 $ 6.39
4 oz. bag #13541 $ 6.19
8 oz. bag #13583 $ 11.39
1 lb. bag #13512 $ 21.70
Juniper Berries
Use to reduce the wild flavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
1вЃ„ 4 cup jar (net .6 oz.) #54937 $ 2.35
1вЃ„ 2 cup jar (net 1.3 oz.) #54953 $ 3.69
4 oz. bag #54940 $ 3.55
For delicious cookie recipes, go to
www.penzeys.com and click on Recipes.
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1вЃ„ 4 cup jar (net .8 oz.) #55039 $ 3.39
1вЃ„ 2 cup jar (net 1.7 oz.) #55055 $ 5.79
4 oz. bag #55042 $ 7.65
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 3.09
1⁄ 2 cup jar (net 1.9 oz.) #44655 $ 4.99
4 oz. bag #44642 $ 4.75
8 oz. bag #44684 $ 8.49
1 lb. bag #44613 $ 15.90
Cracked China Ginger
Cracked ginger is traditionally used for pickling
and canning recipes, but is most popular now for
marinades, sauces and stock making. Add
1 tsp. to chicken stock or make
flavorful Japanese-style
marinade with 1 tsp. cracked
ginger, 2 fresh garlic cloves
(smashed), 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 $ 2.75
1⁄ 2 cup jar (net 1.7 oz.) #44750 $ 4.49
4 oz. bag #44747 $ 4.69
8 oz. bag #44789 $ 8.35
1 lb. bag #44718 $ 15.60
Krakow Nights (Polish-Style Seasoning)
All purpose, time tested seasoning, great for adding
rich depth of flavor to quick-cooked meals. Shake
on chops, steaks and chicken breasts. Great on
pork or beef roast;perfect with pasta.
Hand-mixed from: salt, black and white pepper,
sugar, coriander, garlic, mustard, marjoram,
mace, savory.
1вЃ„4 cup jar (net 1.7 oz.) #28431 $ 3.55
1вЃ„ 2 cup jar (net 3.4 oz.) #28457 $ 6.09
4 oz. bag #28444 $ 4.19
8 oz. bag #28486 $ 7.35
1 lb. bag #28415 $ 13.60
Lamb Seasoning
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint, ginger.
1вЃ„ 4 cup jar (net .8 oz.) #13738 $ 2.85
1вЃ„ 2 cup jar (net 1.5 oz.) #13754 $ 4.69
4 oz. bag #13741 $ 5.79
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.49
1⁄ 2 cup jar (net .5 oz.) #31251 $ 3.09
1 oz. bag #31264 $ 2.09
Lemon Peel
Extra fancy California zest (outer peel) with strong lemon
flavor and bright yellow color. Minced lemon peel is
preferred for baked goods such as lemon poppy seed
muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1вЃ„3 as much as a recipe calls for.
Minced Californian Lemon Peel
1вЃ„4 cup jar (net .9 oz.) #45036 $ 3.45
1вЃ„ 2 cup jar (net 1.6 oz.) #45052 $ 5.85
1 cup jar (net 3.2 oz.) #45081 $ 10.65
2 cup jar (net 6.4 oz.) #45023 $ 21.25
Powdered Californian Lemon Peel
1вЃ„4 cup jar (net 1.0 oz.) #48437 $ 3.55
1вЃ„ 2 cup jar (net 2.0 oz.) #48453 $ 5.99
1 cup jar (net 4.4 oz.) #48482 $ 10.99
2 cup jar (net 9.0 oz.) #48424 $ 22.09
Mace
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
1 oz. bulk bag #55163 $ 3.29
4 oz. bag #55147 $ 7.65
Ground Grenadian Mace
1вЃ„ 4 cup jar (net .9 oz.) #45131 $ 3.99
1вЃ„ 2 cup jar (net 1.9 oz.) #45157 $ 6.99
4 oz. bag #45144 $ 9.49
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
Mural of Flavor
E
G
A
C
D
B
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The �A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The �B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The �C’,
�D’, and �E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The �G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
Whole Turkish Mahlab
1вЃ„ 4 cup jar (net 1.0 oz.) #55239 $ 3.39
1вЃ„ 2 cup jar (net 2.2 oz.) #55255 $ 5.79
4 oz. bag #55242 $ 5.99
Marjoram
Marjoram is one of the most popular herbs in Europe,
but it hasn’t yet gained the popularity of basil and
oregano here in America. Its flavor is a sweet, flowery
cross between oregano and basil, making it the perfect
addition to soup, stews, tomato sauces, and dishes such
as baked chicken. It’s also nice for creamy potato dishes
like scalloped potatoes and potato soup. From Egypt.
1⁄4 cup jar (net .2 oz.) #31330 $ 1.49
1⁄ 2 cup jar (net .4 oz.) #31356 $ 2.99
1 oz. bag #31369 $ 2.09
4 oz. bag #31343 $ 4.69
8 oz. bag #31385 $ 8.35
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.59
4 oz. bag #31543 $ 5.99
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.59
4 oz. bag #31648 $ 5.99
See spice Index on page 61
1вЃ„4 cup jar (net 0.5 oz.) #14030 $ 3.79
1вЃ„ 2 cup jar (net 1.3 oz.) #14056 $ 6.55
1 cup jar (net 2.5 oz.) #14085 $ 12.09
2 cup jar (net 5.0 oz.) #14027 $ 23.10
Mustard
When making mustard, use stainless steel, glass, or ceramic
utensils and containers (aluminum gives mustard an odd
flavor). For a standard thickness, use 8 parts mustard by
volume to 7 parts liquid. Mustard is very hot when first
mixed, and then mellows with age. Refrigeration nearly
stops the mellowing process. For hot mustard, store at
room temperature for 4 weeks, then move to refrigerator
(or try 8 weeks for mild). An easy starter recipe is 1 cup
regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3
fl. oz. cool water, 1вЃ„2 tsp. salt and 1 TB. honey. Mix until
smooth, then pack in glass jars. For Chinese restaurant-style
mustard, mix 3 TB Oriental powder with 3 TB water. Let
stand 10 minutes for heat and flavor to develop.
Regular Canadian Mustard Powder (medium)
1вЃ„4 cup jar (net .9 oz.) #45236 $ 2.25
1вЃ„ 2 cup jar (net 1.9 oz.) #45252 $ 3.45
4 oz. bag #45249 $ 1.99
8 oz. bag #45281 $ 2.95
1 lb. bag #45210 $ 4.80
Oriental Canadian Mustard Powder (hot)
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 $  1.35
B. 4 fl. oz. (1вЃ„ 2 cup) 2В№вЃ„ 4" diameter x 2ВівЃ„ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.35
C. 8 fl. oz. (1 cup) 2В№вЃ„ 4" diameter x 4В№вЃ„ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.79
D. 16 fl. oz. (2 cup) 3В№вЃ„ 2" diameter x 3ВівЃ„ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.89
E. 32 fl. oz. (4 cup) 3В№вЃ„ 2" diameter x 6ВівЃ„ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.55
G. 8 fl. oz. (1 cup) 2" diameter x 5В№вЃ„ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.79
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads, tabouli
and main dishes, and preferred for English-style lamb
and jellies. Peppermint has a warm and spicy mint flavor
and is the traditional mint used for flavoring candies and
chocolates. Both are a fine addition to tea.
Mural of Flavor blends over a dozen spices and herbs,
creating a wall (hence mural) of flavor so delicious,
there’s no need to add salt. Inspired by the rich and
mouth-watering flavors of the western Mediterranean,
Mural of Flavor is wonderfully versatile. Try it on chicken,
fish, pork and beef. Add it to soups, rice and potatoes.
Shake it over sliced tomatoes, corn, popcorn and
scrambled eggs. Hand mixed from spices, shallots, onion,
garlic, lemon peel, citric acid, chives, orange peel.
Mulling Spices
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.
1вЃ„4 cup jar (net .8 oz.) #13938 $ 3.39
1вЃ„ 2 cup jar (net 1.7 oz.) #13954 $ 5.75
4 oz. bag #13941 $ 7.59
8 oz. bag #13983 $ 14.19
1 lb. bag #13912 $ 27.30
1вЃ„4 cup jar (net .8 oz.) #45436 $ 2.19
1вЃ„ 2 cup jar (net 1.8 oz.) #45452 $ 3.39
4 oz. bag #45449 $ 1.99
8 oz. bag #45481 $ 2.95
1 lb. bag #45410 $ 4.80
Crushed Brown Canadian Mustard Seeds
1вЃ„4 cup jar (net .9 oz.) #45531 $ 2.25
1вЃ„ 2 cup jar (net 1.9 oz.) #45557 $ 3.45
4 oz. bag #45544 $ 1.99
8 oz. bag #45586 $ 2.95
1 lb. bag #45515 $ 4.80
Mustard Seed
Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage
making. Brown mustard seed is smaller and hotter,
traditional for Asian and African cooking. In India, whole
brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many
vegetarian dishes. Try whole mustard seeds in barbecue
sauce and rubs, or marinades for grilling. The seeds become
very soft, giving great flavor and an attractive appearance.
Yellow Canadian Mustard Seed
1вЃ„4 cup jar (net 1.4 oz.) #55334 $ 2.49
1вЃ„ 2 cup jar (net 2.9 oz.) #55350 $ 3.95
4 oz. bag #55347 $ 1.99
8 oz. bag #55389 $ 2.95
1 lb. bag #55318 $ 4.80
Brown Canadian Mustard Seed
1вЃ„4 cup jar (net 1.3 oz.) #55534 $ 2.39
1вЃ„ 2 cup jar (net 2.5 oz.) #55550 $ 3.75
4 oz. bag #55547 $ 1.99
8 oz. bag #55589 $ 2.95
1 lb. bag #55518 $ 4.80
1-800-741-7787 | www.penzeys.com
25
Penzeys Freshly Ground Pepper
A simple shake brings life to salads, sandwiches, pasta, meat, potatoes,
soup and eggs. Cut back on sodium by keeping Penzeys Freshly Ground
Pepper right at salt’s side. Reach for the pepper first!
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.79
1⁄2 cup jar (net 2.4 oz.) #46354 $ 4.55
4 oz. bag #46341 $ 3.65
8 oz. bag #46383 $ 6.29
1 lb. bag #46312 $ 11.50
Black Peppercorns
Whole Special Extra 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 $ 3.09
1вЃ„2 cup jar (net 2.1 oz.) #56852 $ 5.15
4 oz. bag #56849 $ 4.99
8 oz. bag #56881 $ 8.99
1 lb. bag #56810 $ 16.90
White Peppercorns
White Peppercorns are regarded by many parts of
the world as the finest flavored, most preferred
pepper, rich and sophisticated. White peppercorns
start out the same as black peppercorns, but then are
allowed to ripen more fully on the vine, to produce a
very large berry with a looser outer shell. This black
outer shell is then removed in one of two traditional
ways: the Muntok peppercorns are soaked in water
until the black shell loosens, while the Sarawak
peppercorns are held under a constantly flowing
stream of spring water, yielding a whiter color, and
an extra clean product. Both white peppercorns have
the traditional rich, winey, somewhat hot flavor that
is nice used in soup, on grilled meat or poultry, in
light-colored dishes or mixed with black peppercorns
for a broader range of flavor. Many Asian dishes rely
heavily on the flavor of white pepper, and it is
preferred for cooking the foods of Southeast Asia,
and Southern and Eastern Europe.
Whole Sarawak White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56739 $ 3.39
1вЃ„ 2 cup jar (net 2.4 oz.) #56758 $ 5.75
4 oz. bag #56744 $ 5.35
8 oz. bag #56789 $ 9.65
1 lb. bag #56717 $ 18.20
Whole Muntok White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56236 $ 3.15
1вЃ„ 2 cup jar (net 2.5 oz.) #56252 $ 5.25
4 oz. bag #56249 $ 4.35
8 oz. bag #56281 $ 7.69
1 lb. bag #56210 $ 14.30
26
Penzeys spices | summer
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods
have made pepper affordable enough for all to enjoy,
it is more popular than ever, outselling all other
spices, and consumption continues to rise. If you are
trying to decide which peppercorn to buy, we
suggest you start with Tellicherry Peppercorns. All of
our peppercorns have great flavor, but the Tellicherry
Peppercorn is the top grade of Indian pepper.
Malabar Indian peppercorns are regarded as having
the finest flavor of the mass-produced varieties. A
step above Malabar is Tellicherry—a larger and more
mature peppercorn, possessing a more developed
flavor.
Whole Tellicherry Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56036 $ 2.85
1вЃ„ 2 cup jar (net 2.2 oz.) #56052 $ 4.69
4 oz. bag #56049 $ 3.99
8 oz. bag #56081 $ 6.99
1 lb. bag #56010 $ 12.90
Whole Malabar Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56131 $ 2.95
1вЃ„ 2 cup jar (net 2.5 oz.) #56157 $ 4.85
4 oz. bag #56144 $ 3.75
8 oz. bag #56186 $ 6.45
1 lb. bag #56115 $ 11.80
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns
can be ground in a peppermill like black peppercorns
or crushed between your fingers. From India.
1вЃ„ 4 cup jar (net .4 oz.) #56331 $ 3.35
1вЃ„ 2 cup jar (net .7 oz.) #56357 $ 5.69
1 cup jar (net 1.5 oz.) #56386 $ 10.39
2 cup jar (net 3.0 oz.) #56328 $ 20.75
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they
are so called because of their size and flavor. Called
for in almost anything, such as poultry, vegetables or
fish.
1вЃ„ 4 cup jar (net .5 oz.) #56436 $ 3.99
1вЃ„ 2 cup jar (net 1.1 oz.) #56452 $ 7.09
1 cup jar (net 2.2 oz.) #56481 $ 13.19
2 cup jar (net 4.4 oz.) #56423 $ 26.35
A whispered promise during their wedding
dance led Jean and Tom to Wisconsin,
where they've lived more than 30 years.
Jean Tikusis
M
y husband Tom and I were
born and raised in Chicago, with its
variety of native cuisines and family
food traditions separated by ethnic
neighborhoods and parish
boundaries,” says Jean Tikusis of
Helenville, Wisconsin. “Tom
cultivated small vegetable gardens
annually (wherever he could find a
plot of soil) and we always had fresh
tomatoes, corn on the cob,
cucumbers and other vegetables and
herbs for our meals.
“But city life didn’t really agree
with Tom. He longed for a home in
the country—specifically in
Wisconsin where he could grow a
huge garden, fish the inland lake
waters and hunt in the woods. So at
our wedding, during our first dance,
Tom whispered a promise in my ear:
In the next six months he would find
a way to bring me to Wisconsin to
make our home.
“I’m pleased to report that he
kept his promise and we relocated
from Chicago to southeastern
Wisconsin more than 30 years ago.
We now live on a 30-acre hobby farm
in the lake country between Madison
and Milwaukee, and we’ve developed
a few acres into an apple orchard to
Can’t-Be-Beet Potato Salad
support our leisure years. This fall
will mark the first year of apple
production!
“We’ve raised three sons who
continue to live in Wisconsin and
enjoy the country lifestyle too. We
benefit from the fruits of the land
and share our bounty with others by
hosting family reunions, pig roasts,
ice fishing derbies, tree planting
weekends, birthday parties and
talent shows. We have a rich
appreciation for our natural
surroundings and an opportunity to
share with loved ones and others.
We’ve found that one of the most
fun ways to share is with a great
meal and fresh ingredients.
“Cooking always seems to be
important in a large family—so
many mouths to feed! Both my
parents are from large families and
they continued the tradition by
raising six children (my husband is
one of ten!). As the eldest child I
was responsible for helping out in
the kitchen at an early age,
especially at holiday time. Mom
would bring two or three dishes to
pass at parties at my father’s side of
the family and the same for hers.
Helping Mom make Christmas
fudge was my favorite holiday
It may sound a little unusual, and look a little
unusual, but this recipe from Jean will win you over
in one bite. For another picnic favorite from Jean,
turn to page 47.
4
2-3 6
3
1
2-3 1вЃ„2 1-2
1-2
1вЃ„2-1
lbs. red potatoes, cooked, peeled and
chopped
large beets, cooked, peeled and
chopped*
hard-boiled eggs, peeled and chopped
scallions, chopped
Cup mayonnaise
TB. sweet pickle relish
tsp. REGULAR MUSTARD POWDER
tsp. SALT, to taste (Jean uses PACIFIC
SEA SALT)
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
tsp. HUNGARIAN STYLE SWEET PAPRIKA,
to taste
Boil eggs 12 minutes, rinse to stop cooking,
cool. Boil whole red potatoes 15-25 minutes
depending on size, cool before peeling. Mix all of
the ingredients in a large bowl. The salad will be
pink to dark pink depending on the beets. Season,
taste, adjust seasonings to taste. Chill and serve.
*Roasted beets have the best flavor. Cut in half
and place on a greased baking sheet in a 350В°
oven for 30-50 minutes, depending on size. You
should be able to pierce with a fork, but they
shouldn’t be mushy. Let cool, pare off outer rind,
and chop. If you are unfamiliar with beets, start
with 2.
Prep. time: 20 minutes
Cooking time: 40-50 minutes
Serves: 10-12
Nutritional Information: Servings 12; Serving Size 1 cup (220g);
Calories 290; Calories from fat 150; Total fat 17g; Cholesterol
100mg; Sodium 370mg; Carbohydrate 27g; Dietary Fiber 3g;
Protein 6g.
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 $ 3.09
1вЃ„ 2 cup jar (net 2.3 oz.) #14151 $ 5.19
4 oz. bag #14148 $ 4.69
8 oz. bag #14180 $ 8.39
1 lb. bag #14119 $ 15.70
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1вЃ„ 4 cup jar (net 1.0 oz.) #14430 $ 5.49
1вЃ„ 2 cup jar (net 2.1 oz.) #14456 $ 9.99
2 cup jar (net 7.7 oz.) #14427 $28.90
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1вЃ„ 4 cup jar (net 1.0 oz.) #13833 $ 3.65
1вЃ„ 2 cup jar (net 2.3 oz.) #13859 $ 6.25
4 oz. bag #13846 $ 6.49
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on 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 $ 3.35
1вЃ„ 2 cup jar (net 1.6 oz.) #22750 $ 5.65
4 oz. bag #22747 $ 6.89
8 oz. bag #22789 $ 12.75
1 lb. bag #22718 $ 24.40
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For
salt-free lemon-pepper, see Sunny Spain.
1вЃ„ 4 cup jar (net 1.4 oz.) #22534 $ 3.55
1вЃ„ 2 cup jar (net 2.8 oz.) #22550 $ 6.09
4 oz. bag #22547 $ 5.09
8 oz. bag #22589 $ 9.15
1 lb. bag #22518 $ 17.20
Ground White Pepper
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 3.19
1⁄ 2 cup jar (net 2.4 oz.) #46459 $ 5.35
4 oz. bag #46446 $ 4.69
8 oz. bag #46488 $ 8.35
1 lb. bag #46417 $ 15.60
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 3.25
1⁄ 2 cup jar (net 2.5 oz.) #46554 $ 5.45
4 oz. bag #46541 $ 4.69
8 oz. bag #46583 $ 8.35
1 lb. bag #46512 $ 15.60
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 2.69
1⁄ 2 cup jar (net 2.2 oz.) #45757 $ 4.35
4 oz. bag #45744 $ 3.35
8 oz. bag #45786 $ 5.69
1 lb. bag #45715 $ 10.30
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.79
1⁄ 2 cup jar (net 2.1 oz.) #45852 $ 4.59
4 oz. bag #45849 $ 3.99
8 oz. bag #45881 $ 6.99
1 lb. bag #45810 $ 12.90
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.85
1⁄ 2 cup jar (net 2.2 oz.) #46059 $ 4.69
4 oz. bag #46046 $ 3.99
8 oz. bag #46088 $ 6.99
1 lb. bag #46017 $ 12.90
Szechuan Peppercorns
More spicy, fragrant and fresher than ever. These are
not true peppercorns, but are actually an aromatic
reddish berry with a black inner seed and peppery bite.
A must for Asian cooking. Perfect added to chicken
soup.
1вЃ„ 4 cup jar (net .4 oz.) #56531 $ 2.49
1вЃ„ 2 cup jar (net 1.0 oz.) #56557 $ 3.95
4 oz. bag #56544 $ 5.75
8 oz. bag #56586 $ 10.49
1 lb. bag #56515 $ 19.90
Szechuan Pepper Salt
The easiest way to add the great flavor of Szechuan
Peppercorns to any dish. The Peppercorns are roasted
and ground and then mixed with flake salt. Sprinkle on
duck, pork, veggies, eggs, use in soups, on salads, the
possibilities are endless. Contains salt and Szechuan
Peppercorns.
1вЃ„ 4 Cup jar (net 1.3 oz.) #22639 $ 3.75
1вЃ„ 2 Cup jar (net 3.0 oz.) #22655 $ 6.45
4 oz. bag #22642 $ 5.25
8 oz. bag #22684 $ 9.45
1 lb. bag #22613 $ 17.80
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.89
1⁄ 2 cup jar (net 2.3 oz.) #46259 $ 4.79
4 oz. bag #46246 $ 3.99
8 oz. bag #46288 $ 6.99
1 lb. bag #46217 $ 12.90
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—
from shaker grind to coarse. To fill the peppermill and
adjust the grind, unscrew the nut on top of the mill, lift
off the wood cap, fill with peppercorns, then place the
top back on. The tighter the top is screwed on, the finer
the ground pepper will be. If the top is screwed halfway
down, there will be a large opening in the grinding
mechanism, allowing big chunks of pepper to fall
through. If the top is screwed down tightly, there will be
a small opening for fine pepper. Our salt shakers have
larger holes in the top and are designed to be used with
coarse style flake salt. Fine table salts may pour too
quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 26.29
6" Peppermill (Natural Finish) #91143 $ 26.29
8" Peppermill (Dark Finish) #91459 $ 35.75
8" Peppermill (Natural Finish) #91446 $ 35.75
available in 2 sizes and 2 finishes
Salt Shakers (filled with Kosher style flake salt)
6” Peppermill and Salt Shaker shown above in Dark Finish
6" Salt Shaker (Dark Finish) #91170 $ 7.35
6" Salt Shaker (Natural Finish) #91167 $ 7.35
8" Salt Shaker (Dark Finish) #91475 $ 8.39
8" Salt Shaker (Natural Finish) #91462 $ 8.39
available in 2 sizes and 2 finishes
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 31.55
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 31.55
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 41.99
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 41.99
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
M
Edmund Tillison
y dad truly believed in the
value of reaching middle ground,”
recalls John Tillison. “He understood
that there needed to be give and
take in order to move ahead. This
thing that’s going on with teachers
here in Wisconsin — it would have
driven him nuts.”
Two of Edmund Tillison’s
daughters grew up to become
teachers. Both of his sons married
teachers. One of his granddaughters
is a nurse. That’s a lot of serviceoriented jobs in the family. And his
wife, Anne, was a high school
secretary who never looked at her
work as a job, but rather as service to
the community.
“From the time we were very
young, we were going to college,”
says Edmund’s daughter Nancy Van
Valkenburgh, who taught language
arts in middle schools. “Both of my
parents were very insistent about
that. They really wanted us to excel
in school because they didn’t get the
chance. My dad never finished high
school and my mom would have
loved to go to college but couldn’t
afford it.
“I think we became teachers
because when we were growing up in
the Fifties and Sixties teachers were
respected and revered and
appreciated a lot more than they are
now.”
Edmund Tylczynski (the name was
changed before his marriage to
Anne) was a product of the Great
Depression. He was born in 1914,
the third of seven children of Polish
immigrants to Milwaukee. He quit
school after the stock market crash
in 1929 because the family needed
money and there were factory jobs in
Milwaukee for able-bodied young
men.
Ed didn’t mind hard work — it
helped pay bills — and by the time
he made it through the Depression
he had acquired many valuable skills,
not the least of which was an ability
to communicate and work effectively
with people at all levels. “He lived
through the Depression, he saw what
it was like,” says John. “He
understood that people need help
sometimes. I think the Depression
shaped him that way.
“He never complained about
hardship. He always dealt with it
more in a joking way. I remember his
response once when I needed a pair
of basketball shoes: �You should have
seen what it was like back in the
Depression. I had to try out for the
basketball team in my sister’s high
heels and my underwear!’
“Dad never sweated the small
stuff. He never made a lot of money
in his lifetime, but he never
complained about paying taxes, or
welfare, or any of that stuff. His
parents came to this country seeking
a better life, and instilled in him the
importance of everybody pulling
together for the common good, to
build and protect not only the better
life they built, but basic human
freedoms. He worked hard, he was a
union man, and he believed you
need to help other people. His really
was the Greatest Generation.”
After serving in World War II as a
medic on the front lines, Ed
returned home to Milwaukee to
forge a career in manufacturing. His
positive spirit and can-do attitude
made him a valuable worker who
applied himself as a technician,
The whole family gathers in 1966.
Going to see Union Santa during the strike
year of 1962.
mechanic, crane builder and
assembler. Even after retiring in 1976
he was brought back as a consultant
to assist in the company’s
globalization efforts. And thus Ed
became a globe-trotter, traveling to
Taiwan, Korea, Venezuela and
Trinidad and Tobago to oversee
crane assemblies.
“It wasn’t just his hands. He really
was a very intelligent person,” says
Nancy. “He was never in
management, he was a union steward
and he worked on the crane floor,
but he must have been very much
appreciated. He was a very friendly
person, he was well spoken and he
could just connect with people.”
While still working their jobs the
Tillisons discovered the beauty of
the Wisconsin Northwoods and
purchased a cottage in Lac du
Flambeau in 1969. Nearly every
summer weekend after that was
spent fishing, cooking out and “just
doing outdoorsy stuff” hours away
from the city. “He’d work in that
factory eight hours a day, five days a
week, and then get in our car at 5
o’clock on Friday and boy we were
up there by 10, 10:30,” says Nancy.
“Thank goodness for drive-thrus.
He knew every shortcut to get to the
lake.”
“Dad loved to fish,
not just catch fish,”
says John. “That guy
could sit out in a
boat for 5 hours and
not get a bite. He
loved being up
there, and he loved
being on the water.
That place changed
all of our lives.”
Ed also loved
food. That fact was
never more evident
than at the cottage, where the day’s
catch of walleye or perch would be
filleted and fried in the skillet, and
more often than not served with Ed’s
Up North Roasted Potatoes to John,
his siblings, cousins and friends.
“And boy was he a great cook with
the fish,” adds Nancy. “We had a
small gas stove and cast iron skillets
and nobody could do fish like him. I
still can’t cook fish like he did.”
But more important than the food
to Ed was the opportunity to gather
with his ever-expanding family. “He
spent time with his kids, that’s just
what he did,” says John. “He always
was a great guy to have around.”
Edmund’s Up North Roasted
Potatoes
This is a favorite from the Northwoods of Wisconsin
down to the Penzeys lunchroom. You can easily
double, triple or multiply this recipe by 10 and
it is just as simple and delicious. The perfect
complement to any main dish.
4
1
2
2
Cups chunked red potatoes (about 4
medium potatoes)
Cup coarsely chopped yellow onion
(about 1 medium onion)
TB. NORTHWOODS SEASONING
TB. vegetable oil
Preheat oven to 375В°. Coarsely chop the onion
and place in a large bowl. Leaving the skins on,
cut potatoes into bite-sized pieces and add to
the onions. Toss the potatoes and onions with
the NORTHWOODS SEASONING until well coated.
Then toss with the olive oil. Pour the potatoes
into a 9x13 baking dish (or any other high-sided
pan) and place in the oven. Stir the potatoes
every 10 minutes for the first 30 minutes, then
bake uninterrupted for an additional 30-40
minutes or until potatoes are nice and brown.
Prep. time: 5 minutes
Cooking time: 60-70 minutes
Serves: 4
Edmund and son John, the youngest
of 5 children.
Nutritional Information: Servings 4; Serving Size 1 cup (201g);
Calories 190; Calories from fat 70; Total fat 7g; Cholesterol 0mg;
Sodium 570mg; Carbohydrate 28g; Dietary Fiber 3g; Protein 3g.
I loved the story of Bill’s grandmother Eva Burns and her Banana
Cake in your Spring 2011 catalog!
My husband requested this cake for
his April 6th birthday and it was delicious! I packed up some leftover
slices and sent it into the Veteran’s
Administration office where he
works the following morning, and
the empty platter and sweet note
was all that was left at the end of
the day.
We love Penzeys products! We
received our first gift certificate
years ago at Christmas from my
husband’s beloved Aunt Annie—an
amazing cook herself.
Sincerely,
—Robin B.
Since a friend brought me into
a Penzeys store in Philadelphia,
my relationship to using spices in
my cooking has really changed!
I’ve started noticing differences in
the quality of the spices I use, and
appreciate the enhancing effects of
the blends you offer (my partner
noticed in horrified alarm that
we are almost out of the Bouquet
Garni, something included in our
last order that we suddenly can no
longer live without). So, thanks.
You’ve actually improved my cooking enjoyment and awareness.
—Nancy A.
I must say, being introduced to
Penzeys a couple of years ago by my
mom is at the top of the list of one
of the greatest blessings my family
has ever received. As a stay-at-home
Mom to little ones, we are forced to
pinch every penny and your spices
are definitely an affordable luxury.
Every recipe I’ve ever tried from
one of your catalogs (and we’ve
tried a lot) has been delicious beyond words and we’ve never been
disappointed by anything made
with your spices. You have inspired
me and given me confidence to
be more creative in the kitchen
and it’s just wonderful. I can’t tell
you how many times I’ve ended up
talking to complete strangers about
Penzeys and have even passed out
your free coupons that I happened
to have in my purse just to get them
in the door to your wonderful
world. I thank you from the bottom
of my heart for what you offer and
it feels good to order from such a
fantastic company with such a big
and kind heart. God bless you guys.
—Stephania L.
I was reading the Penzey Catalog
this evening. And was very impressed with the “A Note From Bill”
column. I am one of those slightly
mediocre cooks. We eat most of our
meals at home, and I cook them.
We have another couple that are
very good friends. The husband is a
retired chef. We have eaten at their
home, and they have eaten at ours.
I once asked him how to make a
specific dish. His comment was that
he could tell me how to make it.
But the best advice he could give
We really want to hear from you!
me was to learn to cook dishes that
used the items in my pantry.
He said each of us has an individual pantry with the herbs, spices,
and various things that we truly
enjoy eating and enjoy cooking
with. He really dislikes TV Chefs
and magazines, etc. because they
require you to go out and purchase
food you would never buy. And
then it sits in your cupboard, never
to be used again.
He said that as I like paprika,
look up dishes that use paprika. See
if any of them appeal to me, and try
a couple. But make sure they use
items I already have in my pantry.
This simple advice took a ton of
pressure off me as a cook. Now I
don’t get frazzled because I have no
idea how to make specific dishes.
I cook what I can cook, that tastes
good and we all like. I cook out of
my pantry.
I think the column is one of the
best I have ever read.
Thanks,
—Gail M.
I was introduced to your spices
several years ago as wedding presents and never looked back. Thank
you for a great product that I am
very happy and
excited to be
sharing with my
now one-yearold son! :)
Sincerely,
—Leah & Oscar
Have a comment (or photo) you’d like to share? Send your letters and photos (with information about the people in
to |
Editor,
Penzeys Spice Catalog, 19300 W. Janacek Court, Brookfield WI 53045 or email [email protected]
32 Penzeys them)
spices
SPRING
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: D11
Billing address
Delivery address (if different from Billing address)
Name__________________________________________________________________
Name__________________________________________________________________
Address_ _______________________________________________________________
Address 1_______________________________________________________________
City_ ________________________________________ State________ Zip____________
Address 2_______________________________________________________________
Daytime Phone_ _________________________________________________________
City_________________________________________ State________ Zip____________
E-mail__________________________________________________________________
Daytime Phone_ _________________________________________________________
E-mail__________________________________________________________________
Item #
Name of Spice/Seasoning
Quantity
Price Per Unit
Total Price
*For additional items or gift orders, please attach an extra sheet (Don’t forget a gift message and separate shipping charges).
Payment Method
Please enclose personal check, money order, gift card, or credit
card information.
вќ‘ Check
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(Fill in credit card account # below):
вќ‘ Discover
Exp. Date
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Subtotal
$
Shipping вќ‘ Slow вќ‘ Regular
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Shipping Charges (48 states)
Year
Signature of Authorized Buyer
______________________________________________________
Allow 7-14 days for “Slow” shipping
Allow 3-6 days for “Regular” shipping
Grand Total
For orders totaling:
Slow
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$3.95
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$10.00 – $19.99
$4.95
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$20.00 – $29.99
$5.95
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$30.00 – $39.99
$6.95
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FAX (414) 760-7317
$40.00 – $49.99
$7.95
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ONLINE www.penzeys.com
$50.00 – $75.99
$8.50
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$76.00 – $100.99
$9.50
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$101.00 – $125.99
$10.95
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$126.00 or more
$12.95
$13.95
For overnight, 2nd day, Alaska, Hawaii, or
foreign countries, include your credit card
number. You will be charged accordingly.
TOLL FREE
TELEPHONE
(800) 741-7787
(414) 760-7337
MAIL P
.O. Box 26188
Wauwatosa, WI
53226-0188
HOURS (CST) 8
am-5 pm, Mon–Fri
9 am-3 pm, Sat
New! 11am-4pm, Sun
1-800-741-7787 | www.penzeys.com
33
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
Connecticut
Arizona
Phoenix Area
*10810 N Tatum Blvd.
Phoenix, AZ
ning
2010 E. Rio Salado Pkwy.
Tempe, AZ
Phone 480-990-7709
Tucson
* 4128 N. Oracle Rd.
771 Santa Cruz Ave.
Phone 650-853-1785
Santa Rosa
736 Farmers Ln.
Montgomery Village
Phone 707-566-7772
colorado
Colorado Springs
Falcon Landing
7431 N. Academy Blvd.
Phone 719-590-7771
Broadmoor Towne Center
2010 Southgate Rd.
719-475-7877
Denver Area
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
200 Fillmore Street
(Entrance on E. 2nd Ave.)
Cherry Creek, CO
Phone 303-329-0570
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
Cleveland Area
Detroit Area
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
Grand Rapids Area
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
102 N. Park Ave.
Winter Park, FL
Phone 407-788-7777
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
Menlo Park
Michigan
Orlando Area
Los Angeles Area
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
Columbus
Hartford Area
9332 Arlington Expwy.
Phone 904-727-7197
California
GEORGIA
Atlanta
Springs Plaza
*Sandy
6309 Roswell Rd.
Same
Neighborhood
Cameron Village
2038 Clark Ave.
Phone 919-836-9117
Boston Area
New
Location Florida
Jacksonville
g
nin
1048 Rockville Pike
Phone 301-738-8707
Minnesota
ning
В« OSpoeon !
7626 160th St. W.
Phone 952-953-1788
Naperville
River Square Shopping Center
22 E.Chicago Ave.
Phone 630-355-7677
1138 W. Lake St.
Phone 708-848-7772
New
Location
Indiana
5345 E. 82nd St.
Phone 317-577-7778
Kansas
Kansas City Area
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
674 Grand Ave.
Phone 651-224-8448
Missouri
St. Louis
7338 Manchester Rd.
Phone 314-781-7177
New
Location
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
Virginia
Falls Church
513 W. Broad St.
Phone 703-534-7770
Richmond
3400 W. Cary St.
Phone 804-254-7667
Same
Mall 28699 Chagrin Blvd.
Beachwood, OH
Phone 216-839-0777
Oregon
WASHINGTON
New
Location
Seattle
117 Pine St.
Phone 206-467-7779
Wisconsin
Portland Area
11787 SW Beaverton
Hillsdale Hwy.
В« Noewn
Op
Beaverton, OR
Phone 508-643-7430
Appleton
11322 SE 82nd Ave.
Clackamas, OR
Phone 503-653-7779
3252 University Ave.
Phone 608-238-5776
710 North Casaloma Dr.
Phone 920-733-0977
Madison
Essex Square
* 4244 East Towne Blvd.
120 NW 10th Ave.
Pearl District
Phone 503-227-6777
4144 N. 56th Street
Phone 414-447-1775
Philadelphia
619 E. Silver Spring Dr.
Phone 414-961-1777
8528 Germantown Ave.
Phone 215-247-0770
12001 W. Capitol Dr.
Phone 414-760-7307
1729 Penn Ave.
Phone 412-434-0570
16750 W. Bluemound Rd.
Phone 262-785-6777
5016 S. 74th St.
Phone 414-817-0773
Memphis Area
6641 Poplar Ave.
Germantown, TN
Phone 901-737-7898
Texas
Arlington
ning
В« OSpoeon !
* 4001 Arlington Highlands Blvd.
New York City
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
* Please check our website for opening date, hours and phone numbers.
penzeys. Love to cook– cook to love.
I-94 and Hwy. 83
3220 Golf Rd.
Phone 262-646-7779
ning
В« OSpoeon !
Milwaukee Metro
Pennsylvania
Tennessee
Long Island
516 W. 19th St.
Phone 713-862-6777
2 United Bank Building
012 W. 25th Street
Cleveland, OH
Phone 216-583-0323
New York
783 Elmwood Ave.
Phone 716-887-9777
Houston
4455 Kenny Rd.
Phone 614-442-7779
Pittsburgh
Buffalo
12835 Preston Rd.
Phone 972-392-7777
Ohio
Omaha
616 S. 72nd St.
Phone 402-397-5760
Iowa
4100 University Ave.
West Des Moines, IA
Phone 515-267-0777
St. Paul
Nebraska
Indianapolis
Des Moines Area
3028 Hennepin Ave. S.
Phone 612-824-9777
Lakeville
Illinois
Oak Park
Minneapolis
Dallas
Raleigh
Massachusetts
24 LaSalle Rd.
West Hartford, CT
Phone 860-231-7510
В« OSpoeon !
North Carolina
Norwalk
197 Westport Ave.
Phone 203-849-9085
В« OSpoeon !
Maryland
Rockville
1219 Pearl St.
Phone 303-447-2777
Calling all Cooks!
W
e need your help. At Penzeys we believe the best way to spread the richness
that comes to life through cooking is to show the richness that comes to life through
cooking. To do this we need you.
For years we have pretty much randomly cast
for cooks to fill our pages. It occurred to us it
might make for a better catalog if we knew a
little bit more of what gets you excited about
your cooking and your life. With 2011 being the
year of our 25th birthday party, we would love to
hear from cooks with fun birthday traditions. We would
like to feature at least a couple birthday cakes in every catalog this year, but
we are also looking for those special birthday meals. Making someone’s
favorite meal just the way they like it makes all the difference in the world,
and there is no better time than a birthday to make it happen.
Our 25th birthday gives us a great opportunity to reflect on where
we are coming from -- and where we are going.
We have so much to be grateful for, and a big part of having
wonderful, talented and caring people working with us at Penzeys is the
amazing educations so many received in Wisconsin’s schools. For our
next catalog, our Back to School issue, we’d love to hear from Wisconsin
teachers. Do you have a story about cooking for people important to
you -- and maybe a recipe to share, as well? It’d be great
if it had a connection to a classroom, but we won’t
lower your grade if it doesn’t.
And looking down the road to our Fall
issue, we’d love to hear from teachers
from other parts of the country, as well.
We’re still looking for people who might be
willing to share their foster experiences, too.
Please
share with us
what happens in
your kitchen. Visit
penzeys. com and
fill out our brief
questionnaire.
But beyond these ideas, what we really need for our catalog is you.
As much as we can start with ideas for what a catalog can be, so often
just one answer on one survey can lead us off in a whole new different
and often beautiful direction. Come be a part. Please visit penzeys.com and
fill out our brief questionnaire to share with us what happens in your kitchen.
I appreciate it.
See spice Index on page 61
Calling
all
Cooks!
i Click here to tell
us a bit about yourself.
1-800-741-7787 | www.penzeys.com
35
Along with their children, Joan
and her husband Joe like to
take in all the attractions the
city has to offer.
Smokin’ Baked Beans
Baked beans—the burger’s best friend.
Joan Schimmels
F
fresh bread and homemade jam all
ood in our family isn’t a task,
over again. I believe things just taste
it’s more of a lifestyle,” says Joan
better when you slow down enough to
Schimmels of Milwaukee, Wisconsin.
enjoy them.
“I’m half Italian…food is love. You
“My parents were basically very
cook because you care, you eat
healthy eaters. My mother did all
because you love it and you continue
the cooking from scratch, measured
eating because it tastes wonderful.
everything precisely and never
“I believe tomato sauce runs
deviated from the recipe. I find this
through my veins. My father’s family
humorous as I measure nothing and
was originally from Italy where my
never follow a recipe without a slight
great-grandfather owned a tomato
modification. She did lay a sturdy
sauce factory. When the family came
foundation for me to grow on.
to America in the early 1900s my
“After college I was living in
grandfather and his brother started a
Chicago where I had a friend whose
produce distribution operation.
family was from
“Although my
Taiwan. His mother
father didn’t go
I believe things just taste and grandmother
into the business,
better when you slow down
made the most
he always had
enough
to
enjoy
them.
fabulous traditional
a garden filled
dishes that opened
with tomatoes.
up a whole new world of flavor for me.
He was happiest when the grandkids
My love affair with spices had begun.
would come over and eat those
“I met my husband-to-be, Joe, while
tomatoes right off the vine.
living in Chicago. We hit it off pretty
“My mother grew up in southern
good and I thought I should �wow’
Alabama where life on her family’s
him with my Cincinnati Chili. Four
pecan orchard was just plain slower.
months later we were engaged. That
We had the most scrumptious foods
was some chili!
when we would visit and the fresh
“We moved to Milwaukee where
pecans that arrived at Christmastime
Joe accepted a teaching position at
for us would take us right back to that
Marquette University. As we began
front porch swing and the smell of
“
36
Penzeys spices | summer
”
вЃ„2 вЃ„2 1
lb. thick bacon
lb. ground beef or ground buffalo
1 large sweet onion, chopped (Joan likes
Vidalia onions)
1 jalapeГ±o pepper, seeded and finely
chopped
1
вЃ„2 green bell pepper, chopped
1
вЃ„2 Cup brown sugar, lightly packed
1
вЃ„2 Cup barbeque sauce (or 1вЃ„2 Cup tomato
sauce or ketchup
plus 1-2 tsp. BBQ 3000)
2 tsp. REGULAR MUSTARD POWDER
1 TB. molasses
1
вЃ„2 tsp. CALIFORNIA SEASONED PEPPER
1
вЃ„2 tsp. GROUND ANCHO
1
вЃ„2 tsp. BBQ 3000
1
вЃ„4 tsp. SMOKED SPANISH PAPRIKA
1 15-oz. can butter beans, drained (lima
beans work if you
don’t see butter beans!)
1 15-oz. can black beans, drained and
rinsed
2 15-oz. cans pork and beans or navy beans
1
Preheat oven to 350В°. In a large skillet, cook the
bacon until crisp and set aside. Add the meat to
the skillet and cook until nicely browned. Remove
the meat to a bowl, leaving 1-2 tablespoons of the
drippings in the skillet. Add the onion, jalapeГ±o
and bell peppers to the skillet and cook until
lightly browned and softened. Add the brown
sugar, barbeque sauce, MUSTARD POWDER and
molasses and mix well. Stir in the remaining
SPICES. Combine all of the ingredients in a
3-quart, covered, greased casserole dish and cook
at 350В° for 1 hour.
Prep. time: 20 minutes
Cooking time: 1 hour
Serves: 10-12
Nutritional Information: Servings 12; Serving Size 3/4 cup
(211g); Calories 250; Calories from fat 90; Total fat 10g;
Cholesterol 25mg; Sodium 760mg; Carbohydrate 32g;
Dietary Fiber 6g; Protein 12g.
our own family, I wanted to continue
my family’s tradition of making
dinnertime a place to gather together
for wonderful food, sharing and
storytelling.
“I also had to juggle working outside
the home. My quest was to create
fabulous, healthy food as simple and
fast as possible. This has become fairly
easy on a daily basis by using olive oil
with a variety of spices, veggies and
a bit of fish, beef or poultry. Voila,
dinner is served.
“We’ve been �home’ for 20 years
Festive Potato Salad
Joan shares, “We use many variations of this recipe
with many different combinations of Penzeys
spices.”
3 lbs. small red salad potatoes, washed,
skins on
1вЃ„8 tsp. GROUND CHIPOTLE
1 tsp. 4/S
1вЃ„2 tsp. NORTHWOODS SEASONING
1-2 TB. fresh cilantro, washed and chopped
8 hard-boiled eggs, diced
3вЃ„4 Cup mayonnaise
1вЃ„4 Cup sour cream
1 bunch green onions chopped
1 orange bell pepper, chopped
1 red bell pepper, chopped
1вЃ„4-1tsp. hot sauce, to taste (Joan uses
Tabasco)
2-3 bacon slices, cooked and crumbled
1вЃ„4 -1вЃ„2 tsp. SMOKED SPANISH PAPRIKA
and just love the overwhelming sense
of community here. We try to spend
family-and-friend-time enjoying the
simple pleasures around us. We love
anything outside, have a garden that
utilizes every inch of space in our notso-expansive city lot and we’re blessed
to be part of great organizations that
Joan’s daughter Lauren havin’ some
fun at the Calatrava addition to the
Milwaukee Art Museum, beautifully
set on the shores of Lake Michigan.
See spice Index on page 61
give back to our community.
“One of the things I try to instill in
my children as they venture onward
in their lives is: Learn to cook. Not
just for necessity, but for enjoyment.
It is one of the simplest, creative, most
pleasurable and fulfilling things one
can do for another.”
Boil eggs 12 minutes, rinse to cool, peel and dice.
At the same time, cook the potatoes for about
20 minutes in boiling water until still slightly firm
when pierced with a knife. Drain and let cool
slightly. While still hot, cut the potatoes into 1вЃ„2inch cubes and sprinkle with SEASONINGS. Add
the cilantro, eggs, mayonnaise, sour cream, green
onions, bell peppers and Tabasco. Mix gently.
Sprinkle with the bacon and SMOKED SPANISH
PAPRIKA, cover and refrigerate until serving.
Prep. time: 20 minutes
Cooking time: 32 minutes
Serves: 10-12
Nutritional Information: Servings 10; Serving Size 1 cup
(212g); Calories 280; Calories from fat 170; Total fat 18g;
Cholesterol 145mg; Sodium 340mg; Carbohydrate 22g;
Dietary Fiber 3g; Protein 7g.
1-800-741-7787 | www.penzeys.com
37
Northwoods Seasoning
One of our most popular seasonings. Up North
Wisconsin is a great place to fish, but it’s an even better
place to eat. Northwoods is a perfect seasoning for
family-style fried or baked chicken and fish. For baking,
sprinkle on 1-2 tsp. per pound—rub fish with a bit of
oil first. Try adding Northwoods to hearty soups and
stews. Hand-mixed from: coarse flake salt, paprika, black
pepper, thyme, rosemary, granulated garlic and ground
chipotle pepper.
1вЃ„4 cup jar (net 1.1 oz.) #22134 $ 3.49
1вЃ„ 2 cup jar (net 2.4 oz.) #22150 $ 5.99
4 oz. bag #22147 $ 5.79
8 oz. bag #22189 $ 10.59
1 lb. bag #22118 $ 20.10
Northwoods Fire Seasoning
What could be better than two types of Northwoods
Seasoning? Northwoods Fire has the same great flavor as
the original, with the added kick of smoky ground
Chipotle and hot Cayenne red pepper. A wonderful
seasoning for all grilled foods—steaks, fish, chicken and
chops, even grilled vegetables. Hand-mixed from: coarse
flake salt, paprika, ground chipotle pepper, black pepper,
cayenne red pepper, thyme, rosemary and granulated garlic.
1вЃ„4 cup jar (net 1.0 oz.) #24033 $ 3.79
1вЃ„ 2 cup jar (net 2.5 oz.) #24059 $ 6.59
4 oz. bag #24046 $ 6.49
8 oz. bag #24088 $ 11.99
1 lb. bag #24017 $ 22.90
Nutmeg
Old World Seasoning
Fine Ground East Indian Nutmeg
1вЃ„4 cup jar (net 1.1 oz.) #22334 $ 3.25
1вЃ„ 2 cup jar (net 2.5 oz.) #22350 $ 5.45
4 oz. bag #22347 $ 4.69
8 oz. bag #22389 $ 8.39
1 lb. bag #22318 $15.70
Both Grenadian and East Indian ground nutmeg are easy
to use and flavorful. Whole nutmeg are very large, about 80
per lb. (5-6 nutmeg per oz.), making them easier to grate by
hand. Ten seconds of rubbing on a small-holed grater will
yield В№/2 tsp. of fresh, flavorful nutmeg. Grenada in the West
Indies grows some of the finest nutmeg in the world. When
using Grenadian nutmeg, use ВІ/3 of what the recipe calls for,
it is very potent. Nutmeg is a must for BBQ sauce. In Europe,
nutmeg is used atop most bakery and hot chocolate.
1вЃ„4 cup jar (net 1.0 oz.) #45636 $3.19
1вЃ„ 2 cup jar (net 2.2 oz.) #45652 $ 5.35
4 oz. bag #45649 $ 4.69
8 oz. bag #45681 $ 8.35
1 lb. bag #45610 $ 15.60
Fine Ground Grenadian West Indian Nutmeg
1вЃ„4 cup jar (net 1.0 oz.) #48532 $ 3.49
1вЃ„ 2 cup jar (net 2.4 oz.) #48558 $ 5.95
4 oz. bag #48545 $ 5.69
8 oz. bag #48587 $ 10.39
1 lb. bag #48516 $ 19.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.59
4 oz. bag #55642 $ 5.99
8 oz. bag #55684 $ 10.95
1 lb. bag #55613 $ 20.80
Parsley
Parsley is America’s favorite herb. Sweet and rich, it brings out the flavor
of other spices and herbs, and is perfect in soups and on baked chicken
or fish. Parsley flakes are light;1 oz. equals almost 2 cups.
1⁄4 cup jar (net .1 oz.) #31930 $ 1.39
1⁄ 2 cup jar (net .2 oz.) #31956 $ 2.85
1 oz. bag #31969 $ 2.85
4 oz. bag #31943 $ 6.59
8 oz. bag #31985 $ 12.19
Old World Seasoning is a popular, lower salt,
all-purpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
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 $ 2.69
1вЃ„ 2 cup jar (net 2.4 oz.) #47151 $ 4.39
4 oz. bag #47148 $ 3.09
8 oz. bag #47180 $ 5.15
1 lb. bag #47119 $ 9.20
Californian Toasted Onions, Granulated
1вЃ„4 cup jar (net 1.2 oz.) #47230 $ 2.75
1вЃ„ 2 cup jar (net 2.5 oz.) #47256 $ 4.45
4 oz. bag #47243 $ 3.09
8 oz. bag #47285 $ 5.15
1 lb. bag #47214 $ 9.20
Taste of Summer Tilapia
Lorri Mason likes to serve these tasty tilapia fillets
with grilled or roasted veggies seasoned with BBQ
3000. Turn to page 14 for her story.
6
1вЃ„2 1вЃ„4 1вЃ„4 1вЃ„4 1вЃ„2 1вЃ„4 1вЃ„2 1
tilapia fillets
Cup all-purpose flour
tsp. SEASONED SALT + sprinkles
tsp. GROUND BLACK PEPPER + sprinkles
tsp. LEMON PEPPER + sprinkles
tsp. GARLIC SALT + sprinkles
Cup butter (optional)
Cup canola oil
lemon, cut in half
PARSLEY FLAKES
Wash the tilapia fillets. Season the fillets with
SEASONINGS via sprinkles. Put the flour and
measured SEASONINGS (no parsley yet) in a large
zip-top bag. Add each fillet separately to the bag
and shake to coat.
Pour the canola oil into a frying pan and heat
over medium heat until oil is medium-hot. Lower
the heat. Add each fillet. Fry the fillets over lowmedium heat for 7-9 minutes on each side. Remove
to a serving platter.
If using, melt the butter in the frying pan and
drizzle over the fillets. Squeeze the lemon over the
fillets, sprinkle with PARSLEY and enjoy!
Prep. time: 15 minutes
Cooking time: 15-20 minutes
Serves: 6
38
Penzeys spices | early summer
Nutritional Information: Servings 6; Serving Size 1 fillet (158g);
Calories 210; Calories from fat 60; Total fat 7g; Cholesterol 70mg;
Sodium 250mg; Carbohydrate 8g; Dietary Fiber 0g; Protein 30g.
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 .7 oz.) #46633 $ 2.49
1вЃ„ 2 cup jar (net 2.0 oz.) #46659 $ 3.95
4 oz. bag #46646 $ 2.85
8 oz. bag #46688 $ 4.69
1 lb. bag #46617 $ 8.30
Minced (1/8" bits) Californian Toasted Onions
1вЃ„4 cup jar (net .8 oz.) #46938 $ 2.39
1вЃ„ 2 cup jar (net 1.7 oz.) #46954 $ 3.75
4 oz. bag #46941 $ 2.85
8 oz. bag #46983 $ 4.69
1 lb. bag #46912 $ 8.30
Orange Peel
Orange Peel is sweeter and less expensive than lemon
peel, making it the perfect addition to coffee cake,
banana bread, waffle batter, cheesecake and muffins.
Sprinkle on hot cereal or add to potpourri. To rehydrate:
Use 3 parts water to 1 part peel, let stand 15 minutes.
Substitute В№/3 as much dry as recipe calls for.
1вЃ„4 cup jar (net .8 oz.) #47430 $ 2.89
1вЃ„ 2 cup jar (net 1.9 oz.) #47456 $ 4.79
1 cup jar (net 3.8 oz.) #47472 $ 8.55
2 cup jar (net 7.7 oz.) #47427 $ 16.99
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 $ 1.59
1⁄2 cup jar (net .5 oz.) #31756 $ 3.25
1 oz. bag #31769 $ 2.59
4 oz. bag #31743 $ 5.89
8 oz. bag #31785 $ 10.75
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup jar (net .4 oz.) #31851 $ 3.09
1 oz. bag #31864 $ 2.59
4 oz. bag #31848 $ 5.89
8 oz. bag #31880 $ 10.75
Ozark Seasoning
A classic Southern blend of black pepper and herbs.
What could be better than the flavor of fried chicken
without the fat? Sprinkle Ozark Seasoning on chicken,
fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. Use about 1 tsp. of Ozark on each
chicken breast, pork chops or fish fillets. Sprinkle on
green beans - almost as good as the meat. Another
great use for Ozark Seasoning is in scrambled eggs.
Hand-mixed from: salt, Tellicherry black pepper, spices
and herbs, granulated garlic, and paprika.
1вЃ„4 cup jar (net 1.4 oz.) #24138 $ 4.79
1вЃ„ 2 cup jar (net 3.5 oz.) #24154 $ 8.55
4 oz. bag #24141 $ 6.89
8 oz. bag #24183 $ 12.75
1 lb. bag #24112 $ 24.40
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
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 $ 1.79
1вЃ„ 2 cup jar (net .6 oz.) #14656 $ 3.65
1 oz. bag #14669 $ 3.19
4 oz. bag #14643 $ 7.45
8 oz. bag #14685 $ 13.85
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 1.0 oz.) #47535 $ 3.19
1вЃ„ 2 cup jar (net 2.4 oz.) #47551 $ 5.35
4 oz. bag #47548 $ 4.69
8 oz. bag #47580 $ 8.35
1 lb. bag #47519 $ 15.60
1вЃ„ 4 cup jar (net .6 oz.) #14735 $ 2.59
1вЃ„ 2 cup jar (net 2.0 oz.) #14751 $ 4.19
4 oz. bag #14748 $ 3.35
Hungarian-Style Half-Sharp Paprika
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.
More of a bite than sweet paprika—use it sparingly or combined
with Sweet Paprika
1вЃ„4 cup jar (net 0.9 oz.) #47630 $ 3.25
1вЃ„ 2 cup jar (net 2.5 oz.) #47656 $ 5.45
4 oz. bag #47643 $ 4.69
8 oz. bag #47685 $ 8.35
1 lb. bag #47614 $ 15.60
Californian-Style Sweet Paprika
Californian paprika is deep red, mild and sweet, nice for chicken
but browns with long cooking
1вЃ„4 cup jar (net .9 oz.) #47830 $ 3.09
1вЃ„ 2 cup jar (net 2.4 oz.) #47856 $ 5.15
4 oz. bag #47843 $ 4.35
8 oz. bag #47885 $ 7.69
1 lb. bag #47814 $ 14.30
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Awesome flavor and perfect
color, good on just about everything. Sprinkle on
chicken and fish before cooking, add to sauces, soups
and salad dressings. Try some today.
1вЃ„4 cup jar (net 1.0 oz.) #48037 $ 3.25
1вЃ„ 2 cup jar (net 2.4 oz.) #48053 $ 5.49
4 oz. bag #48040 $ 4.99
8 oz. bag #48082 $ 8.99
1 lb. bag #48011 $ 16.90
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 $ 1.59
1вЃ„ 2 cup jar (net .3 oz.) #14551 $ 3.25
1 oz. bag #14564 $ 3.99
Pizza Seasoning
1вЃ„4 cup jar (net 1.2 oz.) #23236 $ 3.25
1вЃ„ 2 cup jar (net 2.5 oz.) #23252 $ 5.45
4 oz. bag #23249 $ 4.69
8 oz. bag #23281 $ 8.39
1 lb. bag #23210 $ 15.70
Poppy Seed
Sweet blue poppy seeds are used in baking, on breads,
rolls, muffins, and cake. Also great for fruit salad
dressing. Poppy seeds have a high, flavorful oil content.
Refrigerate or freeze during summer months. White
poppy seeds are used in Indian cooking adding
thickness, texture, and flavor to long cooking sauces.
Whole Blue Dutch A-1 Poppy Seed
1вЃ„4 cup jar (net 1.2 oz.) #57538 $ 2.65
1вЃ„ 2 cup jar (net 2.6 oz.) #57554 $ 4.29
4 oz. bag #57541 $ 2.75
8 oz. bag #57583 $ 4.49
1 lb. bag #57512 $ 7.90
Whole White Indian Poppy Seed
1вЃ„4 cup jar (net 1.1 oz.) #57433 $ 2.65
1вЃ„ 2 cup jar (net 2.6 oz.) #57459 $ 4.29
4 oz. bag #57446 $ 2.75
8 oz. bag #57488 $ 4.49
1 lb. bag #57417 $ 7.90
1-800-741-7787 | www.penzeys.com
39
Sarah, her husband Will and their daughter Artasia are
all about the kindness of neighbors helping neighbors.
Below: Four generations of the McKinley Family gather
around Rosetta, “Our Mom who taught us all to cook.”
(Rosetta McKinley pictured in center of photo.)
Sarah
McKinley-Payne
M y mom always cooked
everything from scratch. The whole
Wanda the Witch and Red Lightneighborhood knew her for her
Green Light. We had fun riding our
cooking,” says Sarah McKinley-Payne
bikes and roller-skating. We played
whose hometown is Milwaukee,
outside all the time.
Wisconsin.
Everybody in the
“Just about every
neighborhood knew
weekend when I was
My family has
growing up my mom
always stuck together each other.
“Our neighborhood
would make fresh
and we always eat
is
still
much like this.
homemade bread.
well. We’ve all learned
Most of my neighbors
Oh, how we all looked
to cook from the best,
are retired and we
forward to this.
my mom.
all look out for one
“My 6 siblings and I
another. We share
would anxiously wait
produce from each other’s gardens,
in the other room as the fresh aroma
there’s always a friendly wave or hello
drifted in. We just couldn’t wait for it
and we help each other out however
to come out of the oven. It seemed
we can.
like it took forever. When it was done
“My daughter Artasia attends a
we’d all run to get in line for our slice
local middle school which teaches
along with a little butter. Mmmm… it
and speaks a variety of foreign
was just scrumptious!
“On weekends my mom would bake languages. It’s nice because she can
explore many different cultures. Her
cakes and now it was our time to help
Spanish teacher holds fund raisers
in the kitchen. One of us would get
to introduce the foods of Mexico,
the flour and one would measure;
Artasia’s favorite. I like the way her
it was a group thing and always a
school teaches the children not to
challenge to keep all our little hands
limit themselves, to be open to new
busy.
ideas.
“Childhood was fun. We played
“
”
40
Penzeys spices | summer
“Each student gives 20 hours of
volunteer service and has had the
opportunity to visit Growing Power
or �Will’s Garden’ as we call it. Here
the children learn to plant their
own vegetable garden. Parents also
join in the volunteer effort and can
choose from many opportunities in
our community (to learn more about
Growing Power, visit penzeys.com).
“My family has always stuck together
and we always eat well. We’ve all
learned to cook from the best, my
mom. In summer my siblings take
turns having cook-outs at each others’
homes. We have such a wonderful
time together eating, reminiscing and
maybe playing some cards.
“My parents came to Milwaukee
from Alabama to raise their family.
Each August family and friends join
us in town for a family reunion. We all
bring a dish. You name it, it’s here! I
bring about 20 pounds of potato salad
which my family has been making for
4 generations. I’m teaching Artasia to
make it, so maybe one day she’ll be
able to share it with her kids too.”
Grilled Chicken
Four Generations Potato Salad
Summer time is grilling time, and the aroma of this chicken from Sarah will
have your guests anxiously circling the grill.
This recipe from Sarah has been in the family for quite some time.
Sarah added her own touch with Arizona Dreaming.
1 lb. chicken wings (6-8 wings)
4-6 chicken breasts, bone-in or boneless/skinless
1 12-oz. can of beer
1вЃ„2 Cup teriyaki sauce (low sodium if you can find it)
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. ARIZONA DREAMING
1 tsp. FOX POINT SEASONING
1вЃ„2 tsp. POULTRY SEASONING
1вЃ„2 lb. smoked wood chips (optional)
15 12 1вЃ„2
2-3
1вЃ„4
1
1вЃ„4
1-2
1-2
1вЃ„4-1вЃ„2
In a large baking pan, combine the beer, teriyaki sauce and SEASONINGS.
Stir to combine. Wash and dry the chicken and trim off any fatty bits.
Add the chicken wings and chicken breasts to the marinade, cover with
aluminum foil and refrigerate overnight. You can also use 2 large bowls
and cover with plastic wrap.
Put the smoked wood chips in a pail of water and soak them for at least 2
hours before putting them on the charcoal. Wrapping loosely in foil and
poking holes in the foil is an easy way to use wood chips. Grill bone-in
chicken breasts over indirect heat for 40 minutes, turning once. Add
chicken wings for the final 25 minutes, turning once. If using boneless/
skinless breasts, start them at the same time as the wings. Watch carefully,
sometimes it only takes 15 minutes to cook boneless/skinless chicken
breasts!
Prep. time: 20 minutes
Cooking time: 25-40 minutes
Serves: 6-8
red salad potatoes
eggs
Cup chopped green or white onions (optional)
Cups Miracle Whip or mayonnaise
Cup sugar Cup dill pickles, chopped (Sarah uses Milwaukee Kosher Dills)
Cup sweet pickles, chopped
tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
tsp. ARIZONA DREAMING, to taste
tsp. HUNGARIAN SWEET PAPRIKA, to taste
Boil the whole potatoes and eggs in separate kettles until done.
Potatoes take 15-20 minutes, eggs 12 minutes once the water comes
to a boil. Let the potatoes and eggs cool and then peel them. Cut in
quarters (or eighths if potatoes are large) and place in a roomy bowl
along with the onions, if using. Mix the Miracle Whip, sugar, pickles,
PEPPER and ARIZONA DREAMING together. Pour over the potato
mixture and toss gently. Sprinkle with PAPRIKA.
Prep. time: 20 minutes
Cooking time: 20 minutes
Serves: 16-18
Nutritional Information: Servings 18; Serving Size 1 cup (207g); Calories 220; Calories from
fat 80; Total fat 9g; Cholesterol 110mg; Sodium 320mg; Carbohydrate 30g; Dietary Fiber 3g;
Protein 6g.
Nutritional Information: Servings 8; Serving Size 4 oz. (167g); Calories 220; Calories from
fat 100; Total fat 12g; Cholesterol 70mg; Sodium 380mg; Carbohydrate 4g; Dietary Fiber 0g;
Protein 21g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
41
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 $ 4.35
1вЃ„ 2 cup jar (net 3.3 oz.) #23357 $ 7.65
4 oz. bag #23344 $ 6.19
8 oz. bag #23386 $ 11.39
1 lb. bag #23315 $ 21.70
Poultry Seasoning
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.
1вЃ„4 cup jar (net .6 oz.) #15037 $ 2.75
1вЃ„2 cup jar (net 1.2 oz.) #15053 $ 4.45
4 oz. bag #15040 $ 6.49
8 oz. bag #15082 $ 11.99
1 lb. bag #15011 $ 22.90
1⁄4 cup jar (net .3 oz.) #33039 $ 1.59
1вЃ„ 2 cup jar (net .8 oz.) #33055 $3.29
1 oz. bag #33068 $ 1.79
4 oz. bag #33042 $ 3.95
8 oz. bag #33084 $ 6.89
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 $ 3.39
1вЃ„ 2 cup jar (net 2.0 oz.) #15158 $ 5.75
4 oz. bag #15145 $ 6.49
8 oz. bag #15187 $ 11.99
1 lb. bag #15116 $ 22.90
Jean’s Watermelon Salsa
Few things are as refreshing as watermelon,
and this salsa from Jean Tikusis really hits the
spot after a day of play in the summer sun.
Jean’s story and her Can’t-Be-Beet Potato
Salad can be found on page 27.
3 Cups seedless watermelon, diced
вЃ„2 medium sweet red bell pepper,
diced
1вЃ„4 Cup fresh cilantro, chopped
1 medium scallion, chopped
1 tsp. unpacked brown sugar
2 TB. fresh lime juice (1 lime)
1вЃ„4 -1вЃ„2tsp. GROUND CUMIN or ARIZONA
DREAMING (optional)
1вЃ„8 tsp. salt
1вЃ„4 tsp. CRUSHED RED PEPPERS
1
Combine all of the ingredients together and
toss lightly. Taste and adjust the seasonings
accordingly. Chill for 20 minutes. The salsa
should be sweet and tangy, with a nice kick.
Serve with tortilla or pita chips or as a
garnish for grilled chicken or fish.
Prep. time: 20 minutes
Cooking time: none
Serves: 6
Nutritional Information: Servings 6; Serving Size 1/2
cup (86g); Calories 25; Calories from fat 0; Total fat 0g;
Cholesterol 0mg; Sodium 50mg; Carbohydrate 8g;
Dietary Fiber <1g; Protein 0g.
42
Penzeys spices | summer
Rosemary
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.
Whole Spanish Rosemary Leaves
The size and shape of Christmas tree needles
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.89
1⁄ 2 cup jar (net 1.2 oz.) #33150 $ 3.85
1 oz. bag #33163 $ 1.99
4 oz. bag #33147 $ 4.49
8 oz. bag #33189 $ 7.95
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.49
1⁄ 2 cup jar (net 1.1 oz.) #33255 $ 3.95
4 oz. bag #33242 $ 4.35
8 oz. bag #33284 $ 7.69
1 lb. bag #33213 $ 14.30
Strawberry Spinach Salad
Summer fun can be exhausting and this bright, pretty salad from
Audrey Kellner will refuel you in no time. To read Audrey’s story and
get her daughter Karen’s Coconut Shrimp recipe, turn to page 23.
1 pint strawberries, quartered or sliced
1lb. spinach, washed well, stems removed and torn
into bite-sized pieces
1Cup salted pecans, chopped (roast chopped pecans,
lightly salted, at 325В° for 10 minutes)
Dressing:
1вЃ„4 Cup RASPBERRY ENLIGHTENMENT
1 TB. white vinegar
1вЃ„2 Cup sugar
1вЃ„2 Cup vegetable oil
1вЃ„2 tsp. salt
1 tsp. REGULAR MUSTARD POWDER
2 TB. WHOLE BLUE POPPY SEEDS
In a small bowl, combine the dressing ingredients and mix well.
In a serving bowl, combine the strawberries, spinach and pecans.
Toss to combine. Drizzle dressing over the salad just before serving
or transfer to a cruet and serve on the side.
Prep. time: 15 minutes
Cooking time: 10 minutes for pecans
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup salad with 2 TB. dressing (166g);
Calories 280; Calories from fat 200; Total fat 23g; Cholesterol 0mg; Sodium 220mg;
Carbohydrate 20g; Dietary Fiber 5g; Protein 4g.
See spice Index on page 61
Raspberry
Enlightenment
Our Creative Cook has been
working for a while now to
come up with something to use
in rotation with balsamic vinegar
to add tartness, sweetness and
that dash of flavor that so many
of today’s quick-cooked meals want. Raspberry Enlightenment helps.
Don’t think of it as a way to make things taste like raspberry; think of it as
a background flavor that makes everything taste better, especially
vegetables, pasta, salads and quickly-cooked meats. Give it a try. It is
designed to help you explore your own creativity. Ingredients: raspberries,
sugar, water, tapioca starch, spices, citric acid.
1 cup jar (net 9.5 oz) #97185 $ 6.95
1-800-741-7787 | www.penzeys.com
43
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with 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 $ 3.35
1вЃ„ 2 cup jar (net 2.5 oz.) #26053 $ 5.69
4 oz. bag #26040 $ 5.09
8 oz. bag #26082 $ 9.15
1 lb. bag #26011 $ 17.20
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in 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 $ 3.45
1вЃ„ 2 cup jar (net 2.6 oz.) #26158 $ 5.85
4 oz. bag #26145 $ 5.09
8 oz. bag #26187 $ 9.15
1 lb. bag #26116 $ 17.20
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with 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 $ 3.35
1вЃ„ 2 cup jar (net 2.5 oz.) #26253 $ 5.69
4 oz. bag #26240 $ 5.09
8 oz. bag #26282 $ 9.15
1 lb. bag #26211 $ 17.20
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 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 $ 3.25
1вЃ„2 cup jar (net 2.3 oz.) #21953 $ 5.45
4 oz. bag #21940 $ 5.09
8 oz. bag #21982 $ 9.15
1 lb. bag #21911 $ 17.20
44
Penzeys spices | summer
Green Goddess
Salt-free. An old-fashioned, classical style salad dressing,
somewhat like a mild, sweet, herb-filled creamy Italian,
heavy on the basil and dill. This base is not only nice for
green salads, it is great for fresh vegetable dip or as a light,
refreshing alternative to tartar sauce on baked or fried
fish. This base is very good without salt, but salt can be
added to taste (try 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 $ 2.79
1вЃ„ 2 cup jar (net 1.4 oz.) #16450 $ 4.55
4 oz. bag #16447 $ 5.79
8 oz. bag #16489 $ 10.59
1 lb. bag #16418 $ 20.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with 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 $ 3.59
1вЃ„ 2 cup jar (net 3.1 oz.) #26558 $ 6.15
4 oz. bag #26545 $ 4.69
8 oz. bag #26587 $ 8.39
1 lb. bag #26516 $ 15.70
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with 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 $ 3.25
1вЃ„ 2 cup jar (net 2.5 oz.) #26653 $ 5.45
4 oz. bag #26640 $ 4.69
8 oz. bag #26682 $ 8.39
1 lb. bag #26611 $ 15.70
Taco Rice
Jamie Kiefer writes, “A re-creation of a meal we had on our honeymoon. We saw this on menus across Okinawa.
It sounded strange when we first saw it, but we had to give it a try. It has quickly become a favorite dish in our
house, is fantastically easy to put together, and is a great alternative to classic tacos.” To read about Jamie and
find another re-created dish from her honeymoon, turn to page 60.
2 Cups cooked rice
1 lb. ground beef or turkey
4 TB. TACO SEASONING (Jamie likes BOLD)
3вЃ„4 Cup water
1 Cup salsa
1 TB. SALSA SALAD SEASONING, optional
1вЃ„2 Cup shredded lettuce
1 Cup shredded cheddar cheese
Optional toppings:
chopped onion
sliced black olives
diced avocado
sour cream
Heat a large skillet over medium-high heat. Add
the ground beef or turkey and cook for about 5
minutes until nice and browned, breaking it up
into chunks and stirring it to brown all sides. Add
the TACO SEASONING, cook, stirring, about 2
minutes. Add water, stir to combine, reduce heat to
See spice Index on page 61
medium and cook 8-10 minutes until most of the
water has cooked away and the meat is deliciously
saucy. If desired, mix SALSA SALAD SEASONING
into salsa, set aside while meat is cooking.
Divide the rice among 4 bowls. Top each serving
with seasoned meat. Add 1вЃ„8-1вЃ„4 cup salsa to each
bowl and stir to combine. Top with shredded
lettuce and cheese and serve with extra toppings
on the side.
Prep. time: 15 minutes
Cooking time: 10 minutes plus rice cooking time
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 bowl (340g);
Calories 380; Calories from fat 100; Total fat 12g; Cholesterol
75mg; Sodium 1010mg; Carbohydrate 36g; Dietary Fiber 1g;
Protein 30g.
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 $ 8.85
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 $ 8.85
Ham Soup Base and Seasoning
Our soup bases are great for broth,
soup or gravy, but they also make great
seasonings. Try a little in rice, vegetables
and casseroles—wherever you need
a bit of extra flavor. Refrigeration is
recommended, but not necessary.
Ham Base is traditionally used to add rich, smoky ham
flavor to split pea or bean soup. For 2 quarts soup or
stew made with a ham bone, add 1 TB. Ham Base. For
soup without ham, use 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 $ 8.85
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 $ 8.85
46
Penzeys spices | summer
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 $ 8.85
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 $ 8.85
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1 tsp.
to a cup of hot water. Throw a little in the pot to season
pasta and rice, great to add a little oomph to vegetable
casseroles and plain steamed veggies. Wonderful for
poaching fish. Rich roasty carrots form the base of our
new Vegetable Soup base, along with powdered
onions, potatoes and tomatoes.
(net 8.0 oz.) #90481 $ 8.85
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
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 $ 1.49
1вЃ„ 2 cup jar (net .5 oz.) #33350 $ 2.99
1 oz. bag #33363 $ 1.89
4 oz. bag #33347 $ 4.25
8 oz. bag #33389 $ 7.49
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1вЃ„4 cup jar (net .4 oz.) #33439 $ 1.89
1вЃ„ 2 cup jar (net .8 oz.) #33455 $ 3.85
1 oz. bag #33468 $ 2.85
4 oz. bag #33442 $ 6.59
8 oz. bag #33484 $ 12.19
Grey Sea Salt
From France
Back by popular demand. We discontinued this one for
a while, but it made people sad. We don’t want to make
people sad; we want them to be happy. Has an aroma
that some call nice and flowery. Use small amounts
towards the end of cooking for fish and seafood. Also
nice in fresh baked breads served with unsalted butter.
Coarse Grind
4 oz. bag #96641 $ 3.25
1 lb. bag #96612 $ 10.85
Fine Grind
4 oz. bag #96746 $ 3.55
1 lb. bag #96717 $ 12.09
Kosher-Style Flake Salt
Pacific Sea Salt
Savory Leaves
Extra Coarse Grind, 10/30 mesh
1⁄ 4 cup jar (net .3 oz.) #33639 $ 1.59
1вЃ„ 2 cup jar (net .8 oz.) #33655 $ 3.25
1 oz. bag #33668 $ 1.69
Coarse Grind, 30/60
Seasoned 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.
1 lb. bag #96117 $ 2.45
1 lb. bag #96212 $ 2.19
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.45
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 $ 3.25
1вЃ„2 cup jar (net 2.5 oz.) #27555 $ 5.45
4 oz. bag #27542 $ 4.69
8 oz. bag #27584 $ 8.39
1 lb. bag #27513 $ 15.70
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.
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads.
Hand-mixed from: Salt, Sugar, Paprika, Onion, Turmeric,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary, thyme).
1вЃ„ 4 cup jar (net 2.1 oz.) #29238 $ 2.75
1вЃ„ 2 cup jar (net 4.2 oz.) #29254 $ 4.49
4 oz. bag #29241 $ 1.89
8 oz. bag #29283 $ 2.79
1 lb. bag #29212 $ 4.50
Sesame Seeds
White sesame seeds are traditionally used in America
for baking and granola making, smaller black sesame
are preferred in Japan. To toast sesame seeds, put in a
nonstick pan over medium heat and shake the pan
until the sesame seeds are browned. No oil necessary.
Whole Hulled Mexican White Sesame Seeds
1вЃ„4 cup jar (net 1.1 oz.) #57833 $ 2.35
1вЃ„ 2 cup jar (net 2.4 oz.) #57859 $ 3.69
4 oz. bag #57846 $ 1.99
8 oz. bag #57888 $ 2.99
1 lb. bag #57817 $ 4.90
Whole Indian Black Sesame Seeds
1вЃ„4 cup jar (net 1.3 oz.) #57938 $ 2.69
1вЃ„ 2 cup jar (net 2.7 oz.) #57954 $ 4.39
4 oz. bag #57941 $ 2.75
8 oz. bag #57983 $ 4.49
1 lb. bag #57912 $ 7.90
1 lb. bag #96025 $ 1.65
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.
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 beautiful pure red saffron threads. Spanish
CoupГ© Saffron is a truly excellent crop, especially
nice for the traditional Spanish dishes.
CoupГ© Quality Spanish Saffron
(99% red saffron threads)
Net 1вЃ„2 gram #57338 $ 8.95
Net 1 gram #57352 $ 16.85
Net per 1вЃ„4 oz. #57381 $ 86.29
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
CoupГ© Saffron.
Superior Quality Spanish Saffron
(90% red safп»їfron threads, 10% yellow saffron styles)
Net 1вЃ„2 gram #57738 $ 7.89
Net 1 gram #57754 $ 14.75
Net per 1вЃ„4 oz. #57783 $ 69.49
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
47
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.
Taco Seasonings
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 $ 3.35
1вЃ„ 2 cup jar (net 2.9 oz.) #23557 $ 5.69
4 oz. bag #23544 $ 4.35
8 oz. bag #23586 $ 7.65
1 lb. bag #23515 $ 14.20
Need a quick and
easy dinner?
Make tacos!
Bold Taco Seasoning
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish-style paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
1вЃ„4 cup jar (net 1.2 oz.) #24338 $ 3.25
1вЃ„ 2 cup jar (net 2.7 oz.) #24354 $ 5.45
4 oz. bag #24341 $ 4.69
8 oz. bag #24383 $ 8.39
1 lb. bag #24312 $ 15.70
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 $ 5.35
1 cup jar (net .7 oz.) #58085 $ 9.65
2 cup jar (net 1.4 oz.) #58027 $ 18.25
Shallot Salt
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
1вЃ„4 cup jar (net 1.6 oz.) #23131 $ 4.59
1вЃ„ 2 cup jar (net 3.3 oz.) #23157 $ 8.19
1 cup jar (net 6.3 oz.) #23186 $ 15.35
48
Penzeys spices | summer
1вЃ„4 cup jar (net 1.2 oz.) #21137 $ 4.09
1вЃ„ 2 cup jar (net 2.7 oz.) #21153 $ 7.19
4 oz. bag #21140 $ 6.89
8 oz. bag #21182 $ 12.75
1 lb. bag #21111 $ 24.40
Star Anise
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.
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.99
4 oz. bag #58243 $ 9.49
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.49
4 oz. bag #58148 $ 5.69
1вЃ„4 cup jar (net 1.1 oz.) #24233 $ 3.19
1вЃ„ 2 cup jar (net 2.1 oz.) #24259 $ 5.39
4 oz. bag #24246 $ 5.45
8 oz. bag #24288 $ 9.85
1 lb. bag #24217 $ 18.60
Powdered Chinese Star Anise
Rojo Taco Seasoning
Used plain or mixed with thyme and sesame (Zatar),
to complement fish, meat and vegetables. Processed
with salt.
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook
8-12 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
1 cup jar (net 8.4 oz) #97280 $ 5.65
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 $ 2.89
1вЃ„ 2 cup jar (net 1.4 oz.) #15253 $ 4.79
4 oz. bag #15240 $ 6.49
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 $ 3.79
1вЃ„ 2 cup jar (net 2.6 oz.) #15358 $ 6.55
4 oz. bag #15345 $ 6.19
8 oz. bag #15387 $ 11.39
1 lb. bag #15316 $ 21.70
1вЃ„ 4 cup jar (net .8 oz.) #48132 $ 3.29
1вЃ„ 2 cup jar (net 1.9 oz.) #48158 $ 5.55
4 oz. bag #48145 $ 6.35
Sumac
1вЃ„ 4 cup jar (net 1.2 oz.) #48237 $ 3.75
1вЃ„ 2 cup jar (net 2.5 oz.) #48253 $ 6.49
4 oz. bag #48240 $ 6.35
Sunny Paris Seasoning
One of our most popular salt free seasonings. Great for
Cornish hens, chicken, vegetables, rice, eggs and veal.
Simply sprinkle over salads, potatoes, or rice, or mix 1
TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn, dill
weed, basil, tarragon, chervil, bay leaf.
1вЃ„ 4 cup jar (net .2 oz.) #15437 $ 4.59
1вЃ„ 2 cup jar (net .6 oz.) #15453 $ 8.19
1 cup jar (net 1.3 oz.) #15482 $ 15.39
2 cup jar (net 2.6 oz.) #15424 $ 29.75
Sunny Spain Seasoning
(Salt-Free Lemon-Pepper)
The bestselling of all our salt-free blends. Perfect for
fish and chicken, vegetables and salads. Salt-free
blends are strong, start with less. Hand-mixed from:
black pepper, citric acid, lemon peel, garlic, onion.
1вЃ„4 cup jar (net 1.2 oz.) #15532 $ 3.65
1вЃ„ 2 cup jar (net 2.4 oz.) #15558 $ 6.25
4 oz. bag #15545 $ 6.19
8 oz. bag #15587 $ 11.39
1 lb. bag #15516 $ 21.70
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 $ 1.59
1⁄ 2 cup jar (net .3 oz.) #33750 $ 3.29
1 oz. bag #33763 $ 4.39
4 oz. bag #33747 $ 10.49
8 oz. bag #33789 $ 19.99
Taco Dip
No one can resist the siren’s song of the Taco Dip.
This recipe is from Tonya Boyd; learn all about her
on page 52.
1 16-oz. pkg. regular or lower fat cream
cheese, softened
1вЃ„3 Cup TACO SEASONING
1-2 TB. ARIZONA DREAMING
1 15 oz. can refried beans
2 Cups chopped lettuce
2 chopped medium to large tomatoes
4 chopped green onions
1 4-6 oz. can sliced black olives, drained
1-2 Cups shredded cheddar cheese
1вЃ„2 lb. taco-seasoned ground beef, optional
1вЃ„2 Cup sour cream, optional
tortilla chips
Combine the cream cheese and TACO SEASONING
and mix until creamy. Heat refried beans over
low heat until spreadable, mixing in ARIZONA
DREAMING. Spread the refried beans on a
serving platter. If you want to include meat, mix
it with the refried beans for the bottom layer. Top
with the cream cheese mixture. Sprinkle evenly
with lettuce, tomatoes, green onions, olives,
shredded cheese and any additional toppings
you desire. Stand back and watch it disappear.
Prep. time: 20 minutes
Cooking time: 5 minutes
Serves: 10-12 (if you’re lucky)
Nutritional Information: Servings 12; Serving Size 3/4 cup
(129g); Calories 190; Calories from fat 110; Total fat 13g;
Cholesterol 45mg; Sodium 840mg; Carbohydrate 13g;
Dietary Fiber 3g; Protein 8g.
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 $ 1.89
1вЃ„2 cup jar (net .8 oz.) #34052 $ 3.85
1 oz. bag #34065 $ 2.85
4 oz. bag #34049 $ 6.59
8 oz. bag #34081 $ 12.19
Trinidad-Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on В№/2-1
tsp. per pound, grill or broil. Great for boneless/skinless
chicken breasts, season and freeze, two in a package,
they'll be ready when you are. Hand-mixed from: salt,
lemon peel, garlic, clove, ginger.
1вЃ„4 cup jar (net 1.3 oz.) #23636 $ 3.75
1вЃ„ 2 cup jar (net 3.2 oz.) #23652 $ 6.49
1 cup (net 6.0 oz.) #23678 $ 11.99
2 cup (net 12.0 oz.) #23623 $ 23.99
See spice Index on page 61
Tsardust Memories (Russian-Style Seasoning)
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1вЃ„4 cup jar (net 1.2 oz.) #28536 $ 3.25
1вЃ„ 2 cup jar (net 2.8 oz.) #28552 $ 5.45
4 oz. bag #28549 $ 4.19
8 oz. bag #28581 $ 7.35
1 lb. bag #28510 $ 13.60
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, garlic, cumin, Tellicherry
black pepper, Turkish oregano, sweet paprika, sumac,
cayenne red pepper, and cilantro.
1вЃ„4 cup jar (net 1.1 oz.) #23836 $ 3.49
1вЃ„ 2 cup jar (net 2.2 oz.) #23852 $ 5.95
4 oz. bag #23849 $ 6.19
8 oz. bag #23881 $ 11.39
1 lb. bag #23810 $ 21.70
Turmeric
What makes mustard yellow? Turmeric. From India.
1вЃ„ 4 cup jar (net .9 oz.) #48332 $ 2.49
1вЃ„ 2 cup jar (net 1.9 oz.) #48358 $ 3.99
4 oz. bag #48345 $ 3.15
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1вЃ„ 4 cup jar (net 1.5 oz.) #28631 $ 2.89
1вЃ„ 2 cup jar (net 3.1 oz.) #28657 $ 4.79
4 oz. bag #28644 $ 2.95
Tuscan Sunset
Salt free Italian-style seasoning. Perfect for veggies and
pasta, salads, tomato sauce, chicken and fish. The rich
sweet flavor of basil and oregano with the added zest
of garlic, bell pepper and black pepper. Round it off
with a touch of fennel, and who needs salt? Perfect for
every vegetable, from asparagus to zucchini. We
especially love it sprinkled on fresh tomatoes, corn on
the cob, snap peas and green beans. Also makes a
great salad dressing for green salads and hearty
veggies on the grill, and use it to marinate fish fillets,
lean pork, and boneless/skinless chicken as well!
Hand-mixed from: basil, oregano, red bell pepper, garlic,
thyme, fennel, black pepper, anise. To make oil &
vinegar salad dressing: Cover 1 TB. Tuscan Sunset
Seasoning with 1 TB. water, let stand a few minutes.
Add 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 $ 2.95
1вЃ„ 2 cup jar (net 1.0 oz.) #16555 $ 4.89
4 oz. bag #16542 $ 9.59
Wasabi
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
Natural Wasabi
Blend of horseradish, mustard, tapioca starch and wasabi.
1вЃ„ 4 cup jar (net .9 oz.) #48637 $ 2.45
1вЃ„ 2 cup jar (net 1.8 oz) #48653 $ 3.89
4 oz. bag #48640 $ 7.15
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1вЃ„ 4 cup jar (net .8 oz.) #23731 $ 3.15
1вЃ„ 2 cup jar (net 1.7 oz.) #23757 $ 5.29
4 oz. bag #23744 $ 6.49
1-800-741-7787 | www.penzeys.com
49
Madagascar Vanilla Beans
Regarded as the world's best, Madagascar beans set
the standard for prime vanilla flavor.
3 beans #58430 $ 7.65
15 beans #58456 $ 30.19
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 7.65
15 beans #58656 $ 30.19
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and
using the sugar in baking (replace 1 TB
of the regular sugar in the recipe with
1 TB of Vanilla Sugar). We also love
tossing Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
50 Penzeys
summer
Penzeysspices
spices| |
summer
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and
candy-making, and is particularly nice where the flavor
of the vanilla bean should shine through, such as in
ice-cream. Vanilla sugar is also the perfect sprinkle for
coffee and hot chocolate. Madagascar and Mexican
Vanilla Beans chopped, mixed and aged with white sugar.
1вЃ„2 cup jar (net 3.4 oz.) #92351 $ 6.55
1 cup jar (net 6.8 oz.) #92380 $ 12.09
2 cup jar (net 13.6 oz.) #92322 $ 23.15
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92135 $ 6.29 New Size!
4 fluid ounce bottle #92151 $ 11.55
8 fluid ounce bottle #92180 $ 19.95
16 fluid ounce bottle #92119 $ 33.65
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92230 $ 8.95 New Size!
4 fluid ounce bottle #92256 $ 16.79
8 fluid ounce bottle #92285 $ 29.15
16 fluid ounce bottle #92214 $ 49.45
Amy and husband Joe pose with the future
Fogerty cooks: Andrew (age 5), Melanie (3)
and Jonathan (1).
Amy Fogerty
B
eing born and raised in the
Milwaukee area has had such an
impact on my life that I think it
would be very difficult to leave,”
says Amy Fogerty, a wife and mother
of three who teaches Spanish
at Pewaukee High School. “My
husband was also born and raised in
the Milwaukee area and this is the
main reason we’ve decided to raise
our three children here.
“We enjoy being able to walk to
a park, go to the zoo and head out
to the beach or lake without having
to drive hours to get there. We have
so many great things right here in
Milwaukee and Wisconsin that we
rarely leave. It really is a great place
to live!
“Cooking has been a part of our
family for as long as I can remember.
Everyone at some point was in the
kitchen making something. Holidays
were an especially special time for
our family. When it was someone’s
birthday they were able to choose
what they wanted for dinner and
also the type of cake. My dad always
almond, lemon and orange extracts on page 19 .
Let me at it!
Jonathan is
excited about
taking his turn in
the kitchen.
made and decorated our cakes.
He would often use cake pans that
were in the shapes of characters or
he would create something on his
own. It was always a wonderful treat
to have our own special cake, and
I have carried on that tradition for
my own children.
“Other holidays like Thanksgiving
were important to my family as
well. My brother Eric was always
in the kitchen making something.
I remember one Thanksgiving he
made over a gallon of homemade
gravy because he got carried away.
We were eating gravy for weeks!
“Our 5-year-old has a severe
allergy to peanuts and tree nuts,
so we prepare almost all of the
food we eat at home. We can’t
just purchase the cookies or other
treats from the bakery because of
fear of contamination, so we bake
a lot at our house, including bread,
muffins, rolls, cookies and donuts.
We make it all! Good thing my
husband and I like to cook!
“We often make treats a family
project. Our 5-year-old can tell
you almost all the ingredients to
make banana bread. Our 3-year-old
daughter knows just how to make
cutout cookies. Everyone in the
family gets into the kitchen at some
time.
“I think my love of cooking
and baking has made me into the
person I am today. It is one of
my forms of stress relief and the
one that I enjoy the most. I enjoy
making things that taste good and
I’m truly happy when someone
really
I’ve created.”
See
spiceenjoys
Index onwhat
page 61
Iowa Brownies
Amy explains, “I call them Iowa brownies because they are a spin on a recipe that came from one of my aunts
in Iowa. My mom is originally from Iowa and most of her siblings and relatives still live there. The movie Field
of Dreams was actually filmed on part of my aunt and uncle’s farm. Anytime we went to Iowa, there was
always a new food to try. Cooking was and still is a big part of our family and since this originated from an
Iowa relative, they were just called Iowa Brownies.”
Brownies:
1 Cup water
1 Cup (2 sticks) butter, softened
3 TB. COCOA POWDER (Amy uses
DUTCH COCOA)
2 Cups flour
2 Cups sugar
1 TB. baking soda
8 oz. sour cream
2 eggs
Frosting:
1вЃ„2 Cup (1 stick) butter, softened
4 Cups powdered sugar
3 TB. COCOA POWDER (Amy uses DUTCH)
6 TB. milk
For the frosting: Cream the butter until fluffy
and then add the powdered sugar cup by cup
alternating with 2 TB. of milk and 1 TB. of cocoa
until all of the ingredients are added and the
mixture is smooth. Spread the frosting on the
brownies after they have been cooled.
Prep. time: 15 minutes
Baking time: 25-30 minutes
Serves: 24
Nutritional Information: Servings 24; Serving Size 1 brownie
(83g); Calories 290; Calories from fat 120; Total fat 13g;
Cholesterol 45mg; Sodium 240mg; Carbohydrate 42g; Dietary
Fiber <1g; Protein 2g.
Preheat oven to 350В°. In a medium saucepan,
combine the water, butter and COCOA POWDER.
Cook over medium-high heat until boiling. Set
aside to cool. In a mixing bowl, mix together
the sour cream and eggs. Add the cooled cocoa
mixture and mix well. Add the dry ingredients.
Beat together until smooth. Pour into a greased
9x13 jelly roll pan. Do NOT flour the pan. Bake at
350° for 25-30 minutes. When done they won’t
be firm but more cake-like and will spring back
when lightly touched. Let cool completely before
frosting.
1-800-741-7787 | www.penzeys.com
51
Tonya’s now-adult sons Devin, left, and Jawon
were pretty small when they got their first
view of an Air Force plane.
Tonya Boyd
The year I was born, 1967, my
Lemon Icebox Surprise
Tonya’s recipe is tart, cool and refreshing; the ideal
summer dessert.
Crust:
1вЃ„2 1вЃ„4 1вЃ„2 18 Filling:
1
1 3
вЃ„2 - вЃ„4 2
1вЃ„4 1вЃ„4 2-3
1-2
Cup butter or margarine (1 stick)
Cup sugar
tsp. PENZEYS CINNAMON
whole graham crackers, finely crushed
(2 Cups)
14 oz. can sweetened condensed milk
Cup fresh lemon juice (juice of 4-6 lemons)
large egg yolks
tsp. LEMON EXTRACT
tsp. PURE VANILLA EXTRACT
Cups fresh sugared berries
Cups whipped cream (optional)
Crust: Preheat oven to 375В°. Melt margarine or
butter. Stir in the sugar and CINNAMON. Add the
crushed graham crackers. Toss to mix well. Spread
the mixture into an ungreased, deep dish pie plate.
Press onto the bottom and sides to form a firm,
even crust. Bake at 375В° for 4 to 5 minutes or until
the edge is lightly browned. Cool before filling.
52
52 Penzeys
Penzeys spices
spices || summer
summer
For the Filling: Reduce the oven heat to 350В°.
Beat together the milk, lemon juice and egg
yolks. The larger amount of juice will increase
the tartness of the dessert. Add the LEMON and
VANILLA EXTRACTS and stir until the mixture
thickens. Pour into the cooled pie crust. Bake at
350° for 18-30 minutes or until stiff. It shouldn’t
move at all when you gently jiggle the oven rack.
Let cool and then place in the refrigerator to chill
thoroughly before cutting. Top with fresh berries
and whipped cream if desired.
Prep. time: 20 minutes
Baking time: 22-35 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 slice (133g);
Calories 370; Calories from fat 150; Total fat 17g; Cholesterol
100mg; Sodium 240mg; Carbohydrate 49g; Dietary Fiber 1g;
Protein 6g.
parents moved from Memphis,
Tennessee to Milwaukee,” says
Tonya Boyd, who manages the
Penzeys Midtown Center store not
far from where the Penzeys story
began. “Family from my father’s
side was already here and they were
told how great Milwaukee was. Job
opportunities were available and the
cost of living was affordable.
“Soon followed my mother’s
oldest brother and his family, then
eventually more family members
from Memphis. It wasn’t long after
my younger sister was born that my
parents separated, leaving Mom to
raise four children on her own. My
mother was able to finish school and
receive her diploma from Milwaukee
Area Technical College, and then
later as we got older she went back
for her degree in social work.
“Growing up in Milwaukee wasn’t
hard to us as kids, but we knew
at times our mother did struggle,
especially when there wasn’t a full
course meal on the table. With the
help of a college friend who soon
became close as family, incomes were
combined and living became a little
easier.
“I remember all of us going to
the lake and parks for picnics and
cookouts. My mother loved to eat
so she enjoyed cooking and feeding
a crowd. She made sure you left
the table full and with a smile. She
believed that using fresh spices and
herbs was the key to a great-tasting
dish.
“My mother lived life to the fullest.
She loved family and kids, no matter
whose. She kept the family close
traveling back and forth to visit her
mom, siblings and other relatives in
Memphis. It was always nice to see
our grandparents. My grandmother’s
big backyard was where everyone
gathered and grilled on her
homebuilt barbeque pit. Food came
from all over.
“I’m a single mom with six
children, ages 15 to 25, and I never
minded working two jobs like
my mom to give them a decent
upbringing. There’s nothing like
putting smiles on the faces of others,
especially my kids.
“I lost my mom a few years ago
and then in 2009 I lost my job of 10plus years. It was hard, but through
God and the love for my kids I knew
things would get better. Before long
I got an opportunity to become part
of the Penzeys family, where bringing
smiles of fulfillment to everyone is
important, whether it’s being served
across the table or the words and
thoughts in the catalogs.
“My mom always told me there is
more to life than just work, and now
I am able to work just one job and
travel with my family for the first
time. Our latest trip was to Las Vegas
to visit my brother, who is in the Air
Force, and meet his first child. I’m
also trying things I said I’d never do,
like flying and riding a motorcycle
with my true soul mate.
“And of course I love to cook and
host large gatherings, just like my
mom.”
See spice Index on page 61
No-Knead Refrigerator Kolache
Pillowy bites of deliciousness. Kolaches are so wonderful there are festivals in their honor across the country.
Marty Gustafson shares this recipe with us along with her Campfire Chai Tea, which can be found on page 17.
Poppy Seed Filling:
2 Cups WHOLE BLUE POPPY SEED
1вЃ„2 Cup sugar
1вЃ„2 tsp. PURE VANILLA EXTRACT
1вЃ„4 tsp. PURE ALMOND EXTRACT
1 Cup milk
Dough:
1 pkg. dry yeast (21/2 tsp.)
1вЃ„2 Cup warm water
1вЃ„4 Cup + 1 tsp. sugar, divided
4 Cups flour
1вЃ„2 Cup shortening
1вЃ„2 Cup butter (1 stick)
1 tsp. salt
1 Cup milk
4 egg yolks
Topping:
3 TB. sugar
3 TB. butter
2 TB. flour
The day before you are going to make the
kolache, prepare the dough and the filling.
For the dough: Combine the yeast with the warm
water and 1 tsp. of sugar. Stir until dissolved. Let
rise for 10 minutes, until bubbly. In a separate
bowl, combine the flour, shortening, butter and
salt with a pastry blender and set aside. In a small
bowl, combine the milk, remaining sugar and
egg yolks. Beat well and then add to the yeast
mixture. Pour the liquid mixture into the flour
mixture, folding until all of the flour is absorbed.
Turn out onto a lightly floured surface and shape
into a ball. Place in a greased bowl and let rise in
the fridge overnight.
For the filling: Mix everything in a small saucepan,
bring to a boil over medium-low heat, stirring
regularly. Cook 10 minutes, remove from heat, let
cool and store, covered, in the fridge overnight.
If desired, you can “grind” the poppy seeds in a
blender first, but they aren’t quite as sweet this
way, and by preparing the filling the day before,
the poppy seed filling is quite soft, even though
they are whole.
When you are ready to bake, divide the dough
into 4 pieces and roll each piece into a roll. Cut
each roll into 12 pieces, rolling each piece into a
ball. Place on greased baking sheets, cover, and
let rise until doubled—roughly an hour in a warm
place.
Preheat oven to 375В°. Prepare the topping by
combining the sugar, butter and flour and mixing
until crumbly. Once the rolls have risen, depress
the centers of each and fill with the poppy
seed filling. Sprinkle with streusel and bake at
375В° for 10-12 minutes. The kolaches should
just be starting to turn color, not even to gold
and certainly not brown! Serve as soon as cool
enough to eat—yum!
Prep. time: 45 minutes plus overnight rising
Baking time: 10-12 minutes per pan
Yield: 48 kolache
Nutritional Information: Servings 24; Serving Size 2 kolaches
(81g); Calories 270; Calories from fat 140; Total fat 16g;
Cholesterol 60mg; Sodium 150mg; Carbohydrate 29g; Dietary
Fiber 3g; Protein 6g.
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $29.95
Baking Mini Gift Box
New!
Share the very best with all the bakers who have
over the years made your life a little bit sweeter. The
Baking Mini also is the gift of confidence that
everything you bake will come out tasting its best.
G ift 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 $26.95
Cocoa Lover’s Gift Box
This gift contains all the spices needed to make
delicious, homemade hot chocolate. Also perfect
for coffee lovers, just line up the jars by the
espresso maker.
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $14.79
Ethnic Milwaukee Gift Box
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $26.95
Extracts Gift Box
We've combined all of our popular extracts into one
gift. Perfect for baking or adding flavor to pancake
or waffle batter, cake mixes, coffee, tea or hot
chocolate. Extracts are really flavorful, and a little
goes a long way, so this is a gift that will last.
BOX CONTAINS: Double Strength Madagascar Pure Vanilla Extract, Pure Almond Extract, Pure Orange Extract,
Pure Lemon Extract
#81843 $39.95
54
Penzeys spices | summer
Grill & Broil Gift Box
Original Mini Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $23.95
BOX CONTAINS: 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 $39.95
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 $49.95
Herb Gift Box
Salad Lover’s Gift Box
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $15.99
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.95
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $21.95
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $21.25
Spicy Wedding Shower Gift Box
Four good, easy-to-use mixes. The vibrantly colored
blends, nestled in bay leaves, cinnamon sticks, and
whole nutmeg, make this gift stand out at any
group gift-opening, and won’t be duplicated.
Indian Curry Gift Box
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $25.95
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $35.99
Taco Seasonings Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $21.95
Mill Owner’s Gift Box
A thoughtful gift for those who already have a
peppermill (or two).
BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four
Peppercorn Blend
#81243 $24.95
All of our Taco Seasonings in one box. Tacos are so
tasty, quick and easy, is it any wonder one of the
most popular flavors in America is Mexican?
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $31.95
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 4 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 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
Taco Seasonings gift box
#81948  $31.95
Original mini gift box
#82419  $11.95
G ift B o x es | 4 JAR
Grill & Broil gift box
#86743  $23.95
Salad lover’s gift box
#85641  $21.95
Grill and broil mini gift box
#82424  $11.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
55
8 Jar Boxes
American Kitchen Gift Boxes
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great taste. A
gift for the family that's just starting out, for older folks
trying to eat more healthy, or even for yourself.
8 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder,
Chinese 5 Spice, Italian Herb Seasoning
#85483 $46.50
12 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder, Chinese 5 Spice, Italian Herb Seasoning, Bicentennial Rub,
Bouquet Garni, Arrowroot Starch, Cayenne Pepper
#86022 $59.95
Baker’s Assortment Gift Box
G ift B o x es | 8 JAR
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: Sweet China Cassia
Cinnamon, Natural High Fat Cocoa, Double Strength
Madagascar Pure Vanilla Extract, Ceylon True Cinnamon,
Dutch Blue Poppy Seeds, China Ginger Powder, Minced
Lemon Peel. Quarter cup jars of: Powdered Cloves,
Ground Cardamom
#81580 $52.95
Flavors of Asia Gift Box
Asian cooking in American kitchens has been popular
for some time. Whether you are a fledgling Asian cook
or an iron chef, this gift box has all the basic tools for a
delicious Asian meal at home.
Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese 5 Spice, Singapore Seasoning, Indonesian SatГ©
#82282 $43.95
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most popular
meat, poultry and fish seasonings from summertime
grilling to winter broiling.
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $29.95
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $59.95
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $43.95
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $46.25
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $44.95
Box CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena St. Rib Rub
#85388 $44.95
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $47.50
56
Herb Gift Box
Penzeys spices | summer
An excellent, moderately priced wedding gift that
the bridal couple will love. Eight top-selling, very
popular spices and seasonings. A great
combination for setting up a kitchen, nice for new
cooks and for those experienced enough to
appreciate great spices.
BOX CONTAINS: Pasta Sprinkle, Creamy Peppercorn,
Cajun Seasoning, Medium Hot Chili Powder, Hungarian
Sweet Paprika, Ground China Cinnamon, Jerk Chicken
Seasoning, English Prime Rib Rub and wedding charms
#86880 $42.95
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most praise.
It is easy to please the most demanding bridal
couple with this gift. A beautiful, sturdy wooden
peppermill, peppercorns, and four versatile
seasoning blends combine to form a gift that will
enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $73.50
Starter Set Gift Box
Great for someone who is just starting out. This gift
includes the most basic, easiest to use spices and
seasonings. Everything from salads to popcorn to
steak can be easily prepared–the perfect gift to
encourage someone to cook tasty, healthy,
inexpensive meals for one or more.
Box CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $41.95
Steak Seasonings Gift Box
America's love affair with steak is alive and well.
These seasonings are blended using robust spices
and coarser grinds to stand up to your favorite
steak.
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, SatГ© Seasoning
#86680 $49.95
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital
for authentic and flavorful Mexican cooking.
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Broken Leaf Cilantro,
Ground Chipotle Pepper, Adobo Seasoning, Powdered
Ceylon Cinnamon
#81685 $39.95
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 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
Salt Free Grill & Broil Gift box
#86988  $47.50
Steak Seasonings Gift box
#86680  $49.95
G ift B o x es | 8 JAR
Herb Gift box
#80383  $29.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
57
Crates
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great
taste. A gift for the family that's just starting out,
for older folks trying to eat more healthy, or even
for yourself.
#85962 $144.50
Baker’s Gift Crate
From apple bread to blueberry pie to cookies, this
gift fits the bill for every baking recipe. Our
Baker’s Crate has it all—it might even be the
perfect addition to your own kitchen or a
thoughtful wedding gift.
#83539 $139.95
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
G ift crates
#87632 $239.95
The Grand Spice Gift Crate
A very special gift. Flavorful, exciting, high quality
spices, herbs and seasonings. Everybody needs
exactly what's in this gift, from the beginning
cook to the seasoned expert.
#87137 $189.95
Grill & Broil Gift Crate
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling. Perfect for all cuts of beef, pork, chicken
and seafood, just rub on to taste, starting with 1
tsp. per pound.
#85838 $99.95
The Pepper Gift Crate
Everyone loves pepper, it's the most used spice in
America, so it’s no wonder this crate makes an
excellent wedding present or wonderful gift for
someone special.
#82082 $105.50
The Spice Replacement Gift Crate
Kitchen of Provence Gift Crate
French cooking will never go out of style. This gift
contains all the classic spices for seasoning
French food.
There are certain times in life when a person
needs to completely replace their selection of
spices and seasonings—whatever the reason, this
is a wonderful assortment of the spices
commonly called for in recipes. This gift also
includes popular, versatile and traditional blends
to round out your spice cupboard.
#87432 $132.99
#86172 $125.50
Pasta & Salad Seasonings Gift Crate
Two Hearts Gift Crate
Everyone wants to eat healthy, but no one wants
to feel deprived. With this crate, you can have the
best of both worlds—delicious, flavorful food
that won’t take a toll on your waistline.
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87337 $119.95
#87537 $159.95
The Wedding Gift Crate
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
#87029 $125.95
GRILL & BROIL Gift crate
#85838  $99.95
58
Penzeys spices | summer
For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.
the wedding gift crate
#87029  $125.95
pasta & salad seasonings
gift crate
#87337  $119.95
two hearts gift crate
#87537 $159.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
Matt and Jamie soak up the beautiful
scenery on Cape Manzamo in Okinawa
during their honeymoon.
Jamie Kiefer
I
was born and raised in
Milwaukee so this really is home to
me,” says 28-year-old Jamie Kiefer. “I
love that it is a good-sized city, not too
big and not too small. We’re a place
that holds strong traditions, and that
is evident in our neighborhoods,
from long-time locally owned family
businesses to historical buildings
around the city, and also the many
arts and music offerings. We may be a
moderately-sized city, but we have a lot
to offer!
I spent lots of time discovering
many different parts of the city; I feel
like I “grew up” all over Milwaukee.
My grandparents loved to take us to
different areas and events, like the
Nutcracker Ballet at Christmastime,
so my sister and I were really lucky
to experience many different places
from a young age.
“My husband Matt works for the
county, and I work mornings as a
teacher’s assistant for Milwaukee
Public Schools and evenings and
weekends for a coffee roaster in
Bay View where we live. We’ve been
married 2 years and we’re trying to
save money for a house. One of our
goals in order to do that is to not dine
out as much.
“I have always had a huge love
of baking. When I lived with my
parents I would bake sometimes, but
I think moving out into my own place
really got me into cooking because
I needed to eat! Matt and I enjoy
food from different cultures. Our
favorite is a pineapple fried rice that
we recreated based on a meal we had
on our honeymoon in Japan, the only
overseas trip we’ve ever taken—it was
amazing. Baking is still my first love
and I try to bake something at least
once a week.
“I really like it that Wisconsin
and Milwaukee still have farms and
farmers markets for fresh produce,
dairy, meat and cheese, local bakeries
and breweries. Foodwise, I am really
proud to come from a state with so
many great offerings.
“People who live here take pride
in our roots and that shows through
in how we do our jobs, care for our
families, and cook our foods. And we
continue to build on these wonderful
traditions.”
Pineapple Fried Rice
Jamie shares, “This recipe is a re-creation of a dish
we had on our honeymoon in Japan. We stopped
at a great Polynesian themed restaurant in Tokyo
called �Tiki Tiki.’ I am a huge tiki enthusiast and we
had a difficult time finding the restaurant. We asked
probably six people in and around the Shinjuku train
station, and nobody knew the restaurant we were
talking about. Then we started walking along the
street sadly giving up hope on finding the elusive
restaurant. I turned around and looked up and
randomly saw the tiny �Tiki Tiki’ sign!! It was meant
to be.”
2 Cups cooked rice
1 whole pineapple
2 eggs, beaten
1вЃ„2 Cup diced carrot
1вЃ„2 Cup fresh/frozen peas
1-2 TB. sesame oil
1-2 tsp. rice wine
1-2 TB. reserved pineapple juice
1вЃ„2 tsp. POWDERED GINGER
1 TB. TRINIDAD LEMON-GARLIC MARINADE
1TB. WHOLE BLACK SESAME SEEDS for
garnish
Shrimp Skewers:
1 lb. medium shrimp, shelled and deveined
2-3 TB. pineapple juice
1 tsp. TRINIDAD LEMON-GARLIC MARINADE
12 skewers
While the rice is cooking, prepare the pineapple
“bowls.” Cut the pineapple in half lengthwise.
Carefully remove as much fruit from the pineapple
as possible and cut it into 1вЃ„2-inch chunks. Try to
reserve at least 5 TB. of the pineapple juice.
Heat a small non-stick skillet over medium heat.
Drizzle the eggs into the skillet and scramble.
Remove from heat and set aside.
In a 12-inch skillet, heat the sesame oil for a couple
minutes over medium heat. Add the cooked rice,
peas, carrots and scrambled eggs. Cook for about
3-4 minutes, allowing the rice to rest at times to
form a nice, golden brown “fried” crust. Add the
pineapple chunks, rice wine, 2 TB. of the reserved
pineapple juice, GINGER and TRINIDAD. Stir fry for
an additional 3-5 minutes. You may want to add
small amounts of water during cooking to help
keep the rice from drying out. When the rice has
nice crispy parts and is the desired consistency,
remove from heat. Divide the rice between the
two pineapple bowls, sprinkle with BLACK SESAME
SEEDS and serve.
For the shrimp, coat with pineapple juice and
TRINIDAD LEMON-GARLIC MARINADE as soon as
you have enough juice. Thread onto skewers while
the rice is cooking. Grill or pan sear over high heat
2-3 minutes per side.
Prep. time: 20 minutes (includes cooking the rice)
Cooking time: 15 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 2 kabobs and
1 cup rice (304g); Calories 310; Calories from fat 60; Total fat 7g;
Cholesterol 200mg; Sodium 850mg; Carbohydrate 63g; Dietary
Fiber 3g; Protein 23g.
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 19
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arizona Dreaming . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 6
Bavarian Style Seasoning . . . 6
Bay Leaves . . . . . . . . . . . . . . 6
Beef Roast Seasoning . . . . . . . 6
Bell Peppers . . . . . . . . . . . . . 6
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 8
Bouquet Garni . . . . . . . . . . 8
Brady Street Cheese Sprinkle . . 8
Bratwurst Sausage . . . . . . . . . 8
Breakfast Sausage . . . . . . . . . 8
C
Cajun Seasoning . . . . . . . . . . 8
Cake Spice . . . . . . . . . . . . . . 8
California Seasoned Pepper . 9
Caraway Seed . . . . . . . . . . . . 9
Cardamom . . . . . . . . . . . . . . 9
Celery Flakes . . . . . . . . . . . . 9
Celery Salt . . . . . . . . . . . . . . 9
Celery Seed . . . . . . . . . . . . . 9
Charnushka . . . . . . . . . . . . . 9
Cheese Seasonings
Brady Street . . . . . . . . . . . 8
Garden Salad . . . . . . . . . . 8
Rocky Mountain . . . . . . . . 8
Salad Elegant . . . . . . . . . . 8
Sicilian Salad . . . . . . . . . . . 8
Chervil . . . . . . . . . . . . . . . . 12
Chesapeake Bay Seasoning . . . 12
Chicago Steak Seasoning . . . . 12
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
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 . 12
Chip & Dip Seasoning . . . . . . 12
Chives . . . . . . . . . . . . . . . . 12
Cilantro . . . . . . . . . . . . . . . 12
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 16
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 13
Cocoa Powder . . . . . . . . . . . 18
Coriander . . . . . . . . . . . . . . 13
Corned Beef Spices . . . . . . 13
Cream of Tartar . . . . . . . . . . 13
Crystallized Ginger . . . . . . . . 24
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 20
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 18
Fajita Seasoning . . . . . . . . . . 18
Fennel . . . . . . . . . . . . . . . . 18
Fenugreek . . . . . . . . . . . . . . 18
Fines Herbes . . . . . . . . . . 18
Florida Seasoned Pepper . . 18
Four Peppercorn Blend . . . . . 28
4/S . . . . . . . . . . . . . . . . . . 19
4/S Smoky . . . . . . . . . . . . . . 19
4/S Spicy . . . . . . . . . . . . . . 19
Fox Point Seasoning . . . . . . . 19
French Four Spice . . . . . . . 19
Mustard Seed . . . . . . . . . . . 25
Northwoods Seasoning . . . . . 38
Northwoods Fire Seasoning . . 38
Nutmeg . . . . . . . . . . . . . . . 38
Rocky Mountain Seasoning . . . 8
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 48
Rosemary . . . . . . . . . . . . . . 42
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 19
Galena Street Rub . . . . . . . . . 19
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 8
Garlic . . . . . . . . . . . . . . . . . 22
Garlic Salt . . . . . . . . . . . . . . 22
Ginger . . . . . . . . . . . . . . . . 24
Greek Seasoning . . . . . . . . . 22
Gumbo File Powder . . . . . . . . 22
Old World Seasoning . . . . . . . 38
Onion Powder . . . . . . . . . . . 38
Onions, White and Toasted . . . 39
Orange Extract . . . . . . . . . . . 19
Orange Peel . . . . . . . . . . . . 39
Oregano . . . . . . . . . . . . . . . 39
Ozark Seasoning . . . . . . . . . . 39
Paprika . . . . . . . . . . . . . . . . 39
Paprika, Spanish Smoked . . . . 39
Parisien Bonnes Herbes . . . 39
Parsley . . . . . . . . . . . . . . . . 38
Pasta Sprinkle . . . . . . . . . . 39
Pepper
Black Peppercorns . . . . . . . 26
Penzeys Freshly
Ground Pepper . . . . . . . . . 26
Green Peppercorns . . . . . . 26
Ground Black Pepper . . . . . 28
Ground White Pepper . . . . . 28
Pink Peppercorns . . . . . . . 26
Szechuan Peppercorns . . 28
White Peppercorns . . . . . . 26
Pepper Blends
European Peppercorns . . 28
Four Peppercorn Blend . . 28
Lemon Pepper Seasoning . . 28
Mignonette Pepper . . . . 28
Shallot Pepper Seasoning . . 28
Szechuan Pepper Salt . . . . . 28
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 39
Pizza Seasoning . . . . . . . . . . 39
Poppy Seed . . . . . . . . . . . . . 39
Pork Chop Seasoning . . . . . . 42
Poultry Seasoning . . . . . . . 42
Pumpkin Pie Spice . . . . . . . . 42
Raspberry Enlightenment . . 43
Saffron . . . . . . . . . . . . . . . . 47
Sage . . . . . . . . . . . . . . . . . 47
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 44
Country French Vinaigrette . 44
Creamy Peppercorn . . . . . . 44
Greek Seasoning . . . . . . . . 44
Green Goddess . . . . . . . 44
Italian Vinegar and Oil . . . . 44
Salsa Salad Seasoning . . . . 44
Salad Elegant Seasoning . . . . . 8
Salt
Grey Sea Salt . . . . . . . . . . 47
Kosher Style Flake Salt . . . . 47
Pacific Sea Salt . . . . . . . . . 47
Sandwich Sprinkle . . . . . . . . 47
SatГ© Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 47
Seasoned Salt . . . . . . . . . . . 47
Sesame Seeds . . . . . . . . . . . 47
Shallots . . . . . . . . . . . . . . . 48
Shallot Salt . . . . . . . . . . . . . 48
Shrimp and Crab Boil . . . . . 48
Sicilian Salad Seasoning . . . . . 8
Singapore Seasoning . . . . . 48
Soup Base . . . . . . . . . . . . . . 46
Southwest Seasoning . . . . . . 48
Star Anise . . . . . . . . . . . . . . 48
Sumac . . . . . . . . . . . . . . . . 48
Sunny Paris Seasoning . . . . 48
Sunny Spain Seasoning . . . 48
H, I, J, K, L
Herbes de Provence . . . . . . 22
Horseradish Dip . . . . . . . . . . 22
Horseradish Powder . . . . . . . 22
Hot Chocolate Mix . . . . . . . 18
Italian Herb Mix . . . . . . . . 22
Italian Sausage . . . . . . . . . . . 22
Jars (storage) . . . . . . . . . . . . 25
Jerk Chicken/Fish . . . . . . . 22
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
KrakГіw Nights . . . . . . . . . . . 24
Lamb Seasoning . . . . . . . . 24
Lemon Extract . . . . . . . . . . . 19
Lemon Grass . . . . . . . . . . . . 24
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 25
Mustard Powder . . . . . . . . . . 25
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
Baking Mini . . . . . . . . . . . . . 54
Baker's Crate . . . . . . . . . . . . 58
The Big Crate . . . . . . . . . . . . 58
Cheese Seasonings . . . . . . . . 54
Cocoa Lover's . . . . . . . . . . . 54
Do-It-Yourself . . . . . . . . . 54, 56
Ethnic Milwaukee . . . . . . . . . 54
Extracts . . . . . . . . . . . . . . . 54
Flavors of Asia . . . . . . . . . . . 56
Grand Spice Crate . . . . . . . . . 58
Grill & Broil . . . . . . . . 54, 56, 58
Grill & Broil Mini . . . . . . . . . . 54
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Mini Gift Box . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Pepper Crate . . . . . . . . . . . . 58
Pepper Lover’s . . . . . . . . . . . 54
Salad Lover’s . . . . . . . . . 54, 56
Salt Free Grill & Broil . . . . . . 56
Some Like It Hot . . . . . . . 54, 56
Spice Replacement Crate . . . . 58
Spicy Wedding . . . . . . . . . . . 56
Spicy Wedding Deluxe . . . . . . 56
Spicy Wedding Shower . . . . . 54
Starter Set . . . . . . . . . . . . . 56
Steak Seasonings . . . . . . . . . 56
Taco Seasonings . . . . . . . . . 54
Taste of Mexico . . . . . . . . . . 56
Two Hearts Crate . . . . . . . . . 58
Wedding Crate . . . . . . . . . . . 58
T
Taco Seasonings . . . . . . . . . . 48
Tandoori Seasoning . . . . . . 21
Tarragon . . . . . . . . . . . . . . . 48
Thyme, French . . . . . . . . . . . 49
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 49
Tsardust Memories . . . . . . . . 49
Turkish Seasoning . . . . . . . . . 49
Turmeric . . . . . . . . . . . . . . . 49
Tuscan Sunset . . . . . . . . . 49
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . . . 50
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 49
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 49
Zatar (Zahtar) . . . . . . . . . . . . 49
1-800-741-7787 | www.penzeys.com
61
Looking at what is going on in Wisconsin today maybe it was not just the
place that Penzeys Spices started that eased our growth, but maybe it was the
time as well.
The first few years after starting the business I was lucky enough to
become an annual regular at the Tillison family cottage Up North where
I was blessed to enjoy the experience that was Edmund Tillison (see his
story page 30.) Edmund’s life was amazing but in many ways typical of
his time: surviving the Great Depression, answering the call for medic
across North Africa and up the boot of Italy in WWII, being a proud
member of the machinist union, and raising a family that understood
the importance of giving back, with just about all his kids either
becoming teachers or marrying one.
There was a wisdom to Edmund and his generation that we are
missing today. Something about the Depression, then the war, then
trying to make a life after all of that left them so much more aware of
how we depend on each other, of how many had sacrificed so much
to give them the opportunity for a better life. They understood they
owed a debt to those who came before them and repaid that debt by
building a better world for those coming after them.
In many ways Penzeys Spices owes much of its success to coming
in the wake of the greatest generation and the better world they
created for all of us. With the patriotism of their day so tied to
sacrifice it is hard to imagine they would think kindly of our new
patriotism of funding never-ending tax cuts by closing schools and
shutting our doors to those in need. And knowing Edmund, it’s a safe bet
that on hearing the government was reducing the rights of workers at the
very time those rights were needed most his comments would not be saltfree.
Edmund has me thinking about how even more than most I am in debt to
those who came before me. Am I really doing my part? If a quarter century
from now some 22-year-old fresh out of the public schools gets the notion
to start a business, what will be their chances of success if we don’t honestly
fund education or appreciate teachers for the difficult and extremely
important job they do? Might be time to get to work.
Thanks for reading,
Next issue: FORWARD - a new and delicious blend from Penzeys
62
Penzeys spices | summer
Hearty Potato Vinaigrette Salad
Ed was really good at a lot of things including seasoning with individual spices. He had probably been
making this dish for 5 decades by the time he first
made it for me. It was the combination of spices and
herbs he used here that were the inspiration for our
Northwoods Seasoning. Simple yet wonderful, it can
be served as a side dish, or it makes a great meal by
itself, and like most Depression era meals it costs next
to nothing to make. Ed’s original measurements from
shot glasses are converted here to tablespoons.
10-12 medium potatoes
4-6 eggs
1
head lettuce or equivalent amount
of greens
4
TB white vinegar
2
TB vegetable oil
See spice Index on page 61
1
4
4
TB sugar
TB real Wisconsin butter or olive oil
tsp. NORTHWOODS SEASONING
Traditionally done with peeled potatoes, skins can
be left on if well scrubbed. Cut potatoes into approximately 3вЃ„4-inch pieces and cook in boiling water until cooked through, about 10 minutes. At the
same time hard-boil the eggs. An easy method is to
place eggs in a pan of cool water on medium high
heat. When water comes to a boil, cover, remove
from heat and let stand 18-20 minutes, rinse and
peel. Clean and tear lettuce or greens into bite-size
pieces. Mix vinegar, oil and sugar, and toss with the
lettuce. Divide the lettuce among 4 serving plates.
Drain potatoes and lightly break potato cubes
with a fork, but don’t mash completely, then place
equal amounts on the lettuce beds. Add 1 TB. fresh
butter, in small pats, to each serving; you can substitute olive oil if you feel you must. Slice eggs and
arrange attractively across the top of the potatoes.
Sprinkle 1 tsp. NORTHWOODS SEASONING across
the top of each serving, and serve while still warm.
Feeds four at a very reasonable cost.
Prep. time: 5 minutes
Cooking time: 18 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 1/4 cups
(377g); Calories 340; Calories from fat 110; Total fat 12g; Cholesterol 110mg; Sodium 280mg; Carbohydrate 50g; Dietary Fiber 7g;
Protein 9g.
1-800-741-7787 | www.penzeys.com
63
12001 W Capitol Drive
Wauwatosa, WI 53222
Order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337
Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday, 11am-4pm Sunday
Fax Your Order: 1-414-760-7317
Order Online: www.penzeys.com
Customer Number
Catalog Number
What’s Grilling
in your neck of the woods?
grill and broil
mini gift box
#82424  $11.95
grill & broil gift crate
#85838  $99.95
Salt free grill & broil gift box
#86988  $47.50
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