LO V E TO CO O K– CO O K TO LO V E
E A R LY S U M M E R 2011
Elizabeth Mazzocco’s
Rich Cocoa Cake, page 53
It’s time to
celebrate you!
SEE PAGE 3
FOR DETAILS
Peyton’s Delicious Chicken with
Herbed Sweet Potato Wedges,
page 28
MIKE’S TASTY STEAK · BLUEBERRY SPINACH SALAD · APPLE SHORTBREAD CRISP
Be Yourself
with Penzeys.
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.
1вЃ„4 cup jar (net .3 oz.) #34036 $ 1.69
1вЃ„2 cup jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
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. Our
ground cumin is the best you’ll ever
1вЃ„4 cup jar (net .9 oz.) #42730 $2.79
1⁄ 2 cup jar (net 2.2 oz.) #42756 $ 4.55
4 oz. bag #42743 $ 4.45
8 oz. bag #42785 $ 7.89
1 lb. bag #42714 $ 14.80
See this
tast
recipe f y
Chicken or
Picad
on page illo
16
Sweet Potato Wedges
The perfect sidekick to Peyton’s Delicious Chicken
on page 28.
4
1
1
large sweet potatoes
TB. vegetable oil per potato
tsp. THYME
1
вЃ„2 tsp. CRACKED ROSEMARY
1
вЃ„4 tsp. GROUND CUMIN
1
вЃ„4 tsp. PENZEYS PEPPER
1
вЃ„4 tsp. KOSHER SALT (optional)
Peel and cut into wedges. Brush with oil and sprinkle with spices.
Grill over medium heat, covered, 25-30 minutes depending on size.
Turn every 10 minutes.
If you prefer to bake the potatoes, bake at 375В° for 25-30 minutes,
turning once halfway through baking.
Prep. time: 5 minutes
Cooking time: 30 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 4 oz. (130g); Calories 190; Calories
from fat 90; Total fat 10g; Cholesterol 0mg; Sodium 45mg; Carbohydrate 25g; Dietary
Fiber 4g; Protein 2g.
O
ur years of
selling spices have taught us that
cooking is not a one size fits all
world: far from it. We’ve learned
the true beauty of cooking lies in
the incredible diversity of the
people who cook, and in the
incredible variety of the food they
cook. Those years have also taught
us for all of our differences, for the
tremendous variety of what we
cook, people who cook have
something in common. They care
enough to make the lives of those
around them better. The research
shows that people who share
dinner together at the kitchen
table go on to share a brighter
future. A brighter future made
possible by people with the spirit
to build it one meal at a time. It is
this spirit we celebrate, this spirit
we hope to spread, this spirit that
makes all who cook ONE. Through
our pages we hope to share the
greater family of human kindness
that we’ve found all cooks belong
to. Come along and join us.
Be ONE.
2011 marks the 25th anniversary of Penzeys—so for this, our silver anniversary
year, our plan is to make each issue of the catalog a little more reflective of the stories that make up our past, and the ideas we hope will carry us into the future. For
this issue we are focusing on an idea, and a very simple one at that, but one that I
think may be most important to the future of cooking.
The idea is: when cooking, please, please, please be yourself.
I have what I’ve come to believe is a unique affliction. It comes from a lifetime
of being connected to the wonderfulness of people who cook, while at the same
time being exposed to the totally soulless way cooking is portrayed in the cooking
media world of books, magazines, newspapers and TV cooking shows. I realize I
am, for better or worse, the only person on the planet who is actually afflicted with
the belief that why we cook is exactly opposite, exactly 180 degrees different from
the values on display in virtually all of those books, magazines, newspapers and TV
cooking shows.
For decades this affliction caused me to act out in the strangest of ways any
time anyone brought up what they saw or read in any of the traditional food media. But in the last few years I have begun to believe that maybe there is a way to
use the combination of recipes, photos and stories to express what is actually valuable about cooking, and how the kindness of cooking has the power to transform
our lives.
As much as I have given up on being able to convince you that you are most
likely already a more versatile cook than most celebrity chefs, or that cooking
has nothing to do with living a “super luxury lifestyle,” or ultimately that people
who don’t understand the importance of being home most nights to cook for the
people they care about probably shouldn’t be your cooking role models, I still hold
out hope for the future of cooking and the richness cooking brings to our lives.
My hope is that through the stories of actual Penzeys customers, told so
thoughtfully by our gifted Penzeys staff writers, Jim Smith and Lani Haag, we
might be able to convince you that you, and the people you cook for, are the
people who really matter. From my experience, to the lifetime cook there simply
is no one “right way” to hold a knife or cook a chicken breast. That in the end, for
cooking, there is no “one way” cooking is supposed to be. There is only you and
those you cook for. If your cooking can make them happy, then cooking is alive and
well.
Be Yourself. Let your cooking celebrate your life.
[email protected]
Early Summer 2011
Shredded Chicken Burritos
from Stephen Palacino
7
Mural of Flavor Chicken Couscous Salad
from Jen Acuna
Grilled Steak Pitas
8
Vegan Spinach Pesto from Elizabeth Mazzocco 39
Roasted Eggplant, Tomato, Garlic and White Bean Spread
9
Raspberry Chipotle Marinated Chops
and Potato Salad
41
Chocolate Raspberry Layer Cake
from Fran Timme
42
SUMMERY SALADS Mandarin Orange Salad
from Peyton Williams-Young
Lentil Salad
45
Sunny Tuna Salad 49
CHILI PEPPERS & POWDERS
10-12
CINNAMON MARVELS
14-17
Fabulous French Toast from Jennifer VonGroven
Chicken Picadillo from Jana Hester
Apple Shortbread Crisp
Glazed Ham 19
Indian-Spiced Grilled Chicken from Wendy Pacheco
21
Seafood Primavera 23
PEPPERS & PEPPERCORNS
26-31
Salpicon Steak Salad
Peyton’s Delicious Chicken
Black Bean Quinoa Salad from Joy Mandel
FIND A PENZEYS STORE NEAR YOU
34
CALLING ALL COOKS
35
Blueberry Spinach Salad and Cantaloupe Chicken Salad
37
Page 31
38
VERY VANILLA
50-53
Peanut Butter Blondies from Daryl MacKinnon
Blueberry Cream Cheese Squares
Rich Cocoa Cake
GIFT BOXES & CRATES
54
Mike’s Tasty Steak Marinade
60
SPICE INDEX
61
ONE FOR THE ROAD
Navajo Tacos from Kathleen Hancock
62
Page 9
Page 41
Page 16
Arizona Dreaming
How much should I buy?
A good guideline is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
Arizona Dreaming is simply a delicious all-purpose
coming together of spices. The flavors of South of
the Border combined in the ways that Americans
love so much. Great for just about everything, use
frequently to season: Vegetables, Rice, Beans, Beef,
Pork, Scrambled Huevos, Ground Turkey, Cheese,
Salad Dressings. Free from salt. Hand-mixed from:
ancho chili pepper, black pepper, onion, garlic, paprika,
spices, cumin, citric acid, Mexican oregano, cilantro,
lemon peel, chipotle pepper, red pepper, jalapeГ±o,
cocoa, natural smoke flavoring.
1⁄4 cup jar (net .9 oz.) #15837 $ 2.99
1вЃ„2 cup jar (net 2.1 oz.) #15853 $4.99
4 oz. bag #15840 $ 5.49
8 oz. bag #15882 $ 9.99
1 lb. bag #15811 $ 18.90
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net .9 oz.) #50339 $ 2.35
1⁄ 2 cup jar (net 2.2 oz.) #50355 $ 3.65
4 oz. bag #50342 $ 3.85
Adobo Seasoning
A traditional and popular Mexican spice mix. Not hot,
but spicy and rich in flavor, and salt-free. Use ¹/4 -1 tsp.
per pound and rub on chicken, fish and pork. Great for
easy guacamole, just mix 1 tsp. Adobo Seasoning in
1 TB. water, add to 2 mashed avocados with a squeeze
of lemon or lime juice, a shake of salt and a pinch of
hot pepper. Hand-mixed from: garlic, onion, black
pepper, Mexican oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.59
1вЃ„2 cup jar (net 2.5 oz.) #10153 $5.99
4 oz. bag #10140 $ 5.99
8 oz. bag #10182 $ 10.85
1 lb. bag #10111 $ 20.60
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.79
1⁄ 2 cup jar (net 1.9 oz.) #50155 $ 4.55
4 oz. bag #50142 $ 5.09
Allspice
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
Whole Honduran Allspice
1⁄4 cup jar (net .6 oz.) #50234 $ 2.35
1⁄ 2 cup jar (net 1.5 oz.) #50250 $ 3.65
4 oz. bag #50247 $ 3.85
8 oz. bag #50289 $ 6.65
1 lb. bag #50218 $ 12.30
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.69
1⁄ 2 cup jar (net 2.0 oz.) #40257 $ 4.35
4 oz. bag #40244 $ 4.45
8 oz. bag #40286 $ 7.89
1 lb. bag #40215 $ 14.80
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.55
1⁄ 2 cup jar (net 2.2 oz.) #40457 $ 4.09
4 oz. bag #40444 $ 3.55
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.69
1⁄ 2 cup jar (net 2.2 oz.) #40352 $ 4.39
4 oz. bag #40349 $ 4.15
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.45
1⁄ 2 cup jar (net 2.8 oz.) #50555 $ 3.85
4 oz. bag #50542 $ 2.65
Apple Pie Spice
Use 1-2 tsp. for an 8-inch apple pie. Great for muffins,
use В№/2 tsp. per cup of batter. For sugar cookies, add 1-2
tsp. per batch. Sprinkle on regular or French toast, add
to waffle or pancake batter, В№/4 tsp. per cup. Handmixed from: China and Korintje cinnamon, nutmeg, mace
and cloves.
1вЃ„4 cup jar (net 1.0 oz.) #10232 $ 3.49
1вЃ„ 2 cup jar (net 2.2 oz.) #10258 $ 5.79
4 oz. bag #10245 $ 6.25
8 oz. bag #10287 $ 11.45
1 lb. bag #10216 $ 21.80
Arrowroot Starch
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as flour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.45
1вЃ„ 2 cup jar (net 2.5 oz.) #40552 $3.85
4 oz. bag #40549 $ 2.95
8 oz. bag #40581 $ 4.85
1 lb. bag #40510 $ 8.70
1-800-741-7787 | www.penzeys.com
5
BBQ 3000
Baking Spice
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.
Rocky Mountain Chops
Cheese Seasonings
Garden Salad Seasoning
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1вЃ„ 4 cup jar (net 1.4 oz.) #27034 $ 3.99
1вЃ„ 2 cup jar (net 3.2 oz.) #27050 $ 6.89
4 oz. bag #27047 $ 5.99
8 oz. bag #27089 $ 10.85
1 lb. bag #27018 $ 20.60
Rocky Mountain Seasoning
6
For this and other great recipes, go to
www.penzeys.com and click on Recipes.
1⁄4 cup jar (net 1.0 oz.) #10337 $ 3.69
1⁄ 2 cup jar (net 2.4 oz.) #10353 $ 6.25
4 oz. bag #10340 $ 6.69
8 oz. bag #10382 $ 12.15
1 lb. bag #10311 $ 23.20
Barbecue of the Americas
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.59
1⁄2 cup jar (net 2.5 oz.) #23957 $ 5.99
4 oz. bag #23944 $ 5.99
8 oz. bag #23986 $ 10.85
1 lb. bag #23915 $ 20.60
Basil
Salad Elegant
A blend made to be sprinkled on salads. Also great
on baked fish and chicken, omelets and vegetables.
Shake on pasta with olive oil. Hand-mixed from:
Parmesan cheese [part-skim milk, cheese culture,
salt, enzymes, cellulose powder, potassium sorbate],
paprika, poppy, sesame, salt, bell pepper, celery,
garlic, green pepper.
1вЃ„ 4 cup jar (net 1.2 oz.) #27234 $ 3.59
1вЃ„ 2 cup jar (net 2.5 oz.) #27250 $ 5.99
4 oz. bag #27247 $ 5.99
8 oz. bag #27289 $ 10.85
1 lb. bag #27218 $ 20.60
Sicilian Salad Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell peppers,
Parmesan cheese [part-skim milk, cheese culture, salt,
enzymes, cellulose powder, potassium sorbate], salt,
sesame, poppy, shallots, arrowroot, white pepper.
A warm Italian mix of Romano, red bell pepper,
toasted onion and sweet basil, perfect for pasta.
Good on vegetables or garlic bread. Hand-mixed
from: Romano cheese [made from sheep's and cow's
milk, cheese cultures, salt, enzymes, disodium
phosphate], salt, toasted onion, red bell pepper,
tomato, paprika, white onion, pepper, basil, thyme,
rosemary and cayenne pepper.
1вЃ„ 4 cup jar (net 1.0 oz.) #27139 $ 3.49
1вЃ„ 2 cup jar (net 2.2 oz.) #27155 $ 5.95
4 oz. bag #27142 $ 6.69
8 oz. bag #27184 $ 12.15
1 lb. bag #27113 $ 23.20
1вЃ„ 4 cup jar (net 1.4 oz.) #27339 $ 4.09
1вЃ„ 2 cup jar (net 2.9 oz.) #27355 $ 6.99
4 oz. bag #27342 $ 6.69
8 oz. bag #27384 $ 12.15
1 lb. bag #27313 $ 23.20
Penzeys spices | early summer
Bangkok Blend
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.
Brady Street Cheese Sprinkle
1вЃ„ 4 cup jar (net 1.1 oz.) #20730 $ 4.59
1вЃ„ 2 cup jar (net 2.8 oz.) #20756 $ 7.99
4 oz. bag #20743 $ 8.45
8 oz. bag #20785 $ 15.69
1 lb. bag #20714 $ 30.30
1⁄4 cup jar (net .7 oz.) #11734 $ 3.39
1⁄ 2 cup jar (net 1.7 oz.) #11750 $ 5.69
4 oz. bag #11747 $ 7.69
8 oz. bag #11789 $ 14.25
1 lb. bag #11718 $ 27.40
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.
1вЃ„4 cup jar (net 1.2 oz.) # 20235 $3.29
1вЃ„ 2 cup jar (net 2.5 oz.) # 20251 $5.95
4 oz. bag #20248 $ 5.95
8 oz. bag #20280 $10.55
1 lb. bag #20219 $ 19.90
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.
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.
Basil is the perfect herb for pasta, tomato sauce, and
chicken. The flavor of sweet basil is almost addictive and
there is little that a bit of basil can’t improve. Known as a
tomato’s best friend, add basil to salads, soups, fish, and
vegetables. Basil is a wonderful addition to meat and
poultry as well. Add basil toward the end of cooking for
the strongest flavor. California basil is a little stronger
than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and
American cooking. French basil has a bit of anise flavor
many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.55
1⁄ 2 cup jar (net .4 oz.) #30159 $ 3.25
1 oz. bag #30162 $ 2.79
4 oz. bag #30146 $ 6.49
8 oz. bag #30188 $ 11.95
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.59
1⁄ 2 cup jar (net .7 oz.) #30254 $ 3.35
1 oz. bag #30267 $ 2.45
4 oz. bag #30241 $ 5.59
8 oz. bag #30283 $ 10.19
Bavarian-Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 2.85
1⁄ 2 cup jar (net 1.5 oz.) #10458 $ 4.59
4 oz. bag #10445 $ 5.59
8 oz. bag #10487 $10.09
1 lb. bag #10416 $ 19.90
Bay Leaves
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can’t hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of
salt-free dishes with their rich flavor. Note: bay leaves are
very light (8 ounces by weight equals one gallon by
volume).
Whole Turkish Bay Leaves
1вЃ„ 2 oz. bag #30391 $ 1.99
1 oz. bag #30362 $ 2.99
4 oz. bag #30346 $ 6.99
8 oz. bag #30388 $ 12.95
1 lb. bag #30317 $ 24.90
Beef Roast Seasoning
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison.
Hand-mixed from: sweet paprika, salt, onion, celery,
arrowroot, sugar, garlic, Tellicherry black pepper, parsley,
dill seed, caraway, tumeric, dill weed, bay leaf, thyme,
savory, basil, marjoram and rosemary.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.25
1⁄ 2 cup jar (net 2.6 oz.) #20556 $ 5.39
4 oz. bag #20543 $ 4.89
8 oz. bag #20585 $ 8.69
1 lb. bag #20514 $ 16.30
Shredded Chicken Burritos
This recipe from Stephen Palacino is great for feeding a crowd. You can even cook the chicken and sweet
potatoes a day ahead of time to make assembling the burritos a snap. Check out Stephen’s story on page 17.
1 lb. boneless chicken breast, cut,
or chicken tenders
2 TB. vegetable oil
5 TB. butter, divided
1 large onion, sliced, divided
2-3 TB. REGULAR or MEDIUM
CHILI POWDER
2 tsp. ONION POWDER
1 tsp. GRANULATED GARLIC POWDER
1вЃ„2 tsp. GROUND CUMIN
1вЃ„4-1вЃ„2 tsp. salt, to taste
1вЃ„4-1вЃ„2 tsp. PENZEYS PEPPER, to taste
2 medium sweet potatoes, peeled and
cut into small pieces
1 green bell pepper, minced
1 15 oz. can low-salt black beans,
drained and rinsed
2 tsp. brown sugar
1вЃ„4-1вЃ„2 Cup sour cream
1вЃ„4-1вЃ„2 Cup cheddar cheese
Pico de Gallo:
3 medium tomatoes, diced
1 peach, diced
1⁄2 mango, diced (if you can’t find a peach
use the whole mango)
1вЃ„3 Cup corn kernels
1 small onion, diced
1вЃ„4 tsp. salt, or to taste
1вЃ„4-1вЃ„2tsp. GROUND BLACK PEPPER,
or to taste
2 TB. minced fresh cilantro, (optional)
12
large burrito wrappers
In a large, covered pan, heat the oil. Add the
chicken, 1 TB. of the butter, 1вЃ„2 sliced onion,
CHILI POWDER, ONION POWDER, GRANULATED
GARLIC, CUMIN, salt and PEPPER. Mix well, cover,
See spice Index on page 61
and cook over low heat for 2 hours.
While the chicken cooks, prepare the Pico de Gallo
by combining all of the ingredients in a bowl. Mix
well and refrigerate for at least 30 minutes.
After the chicken has been cooking for 11вЃ„2 hours,
place the sweet potatoes in a separate saucepan.
Add enough water to cover the sweet potatoes
and bring to a boil. Once boiling, reduce the heat
to a simmer and cook until tender, about
15 minutes.
Remove the chicken from the pan. Shred the
chicken with forks or your fingers and place in a
roomy bowl. Cover and set aside. Rinse out the
pan. Place the bell peppers and remaining onion
in the pan and cook over medium heat until the
peppers begin to blacken. Remove from the heat.
Drain the sweet potatoes and mash. Place in the
pan with the bell pepper/onion mix. Add 1 TB. of
the butter, the brown sugar and salt to taste and
heat over medium-low heat until heated through.
Remove from the heat and add to the bowl with
the chicken. Add the beans and mix well. Take
a burrito and place some of the mixture in the
center. Add some sour cream and cheese. Fold up
the top and bottom and then the sides to seal.
Repeat with the remaining burritos. In a large pan,
heat the remaining 3 TB. butter over medium heat.
Place the burritos in the pan, folded side down,
and cook for 2 minutes. Carefully flip the burritos
and cook an additional 2 minutes. Remove from
the pan and top with Pico de Gallo and extra sour
cream, if desired.
Prep. time: 30 minutes
Cooking time: 2 hours
Yield: 12 burritos
Nutritional Information: Servings 12; Serving Size 1 burrito
(228g); Calories 330; Calories from fat 130; Total fat 14g;
Cholesterol 35mg; Sodium 500mg; Carbohydrate 36g;
Dietary Fiber 4g; Protein 16g.
Grilled Steak Pitas
Daryl (story on page 50) shares this recipe from her
sister-in-law Jen. The pitas are quick, delicious and
portable.
Yogurt Sauce:
2 Cups plain Greek yogurt
1-2 TB. DILL WEED, (to taste)
1вЃ„2 cucumber, peeled, seeded and minced
1вЃ„4-1вЃ„2 tsp. salt (optional, to taste)
Bell Peppers
Flavorful, colorful bell peppers are convenient and tasty,
nice for meatloaf, soup, pizza, casseroles and salads.
Picked at the peak of ripeness, yielding a farmer’s market
fresh taste. These peppers are so flavorful, a little goes
a long way, and they are ready to use when you are.
1-2 TB. dehydrated bell peppers give the flavor of 1 large
fresh pepper. Red Bell Peppers are sweeter than green
bell peppers, which have a zestier flavor. To rehydrate
Вј cup: Place 2 TB. bell peppers in a cup, add water to
the 2 oz. (Вј cup) mark. Soak 15 minutes.
Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .3 oz.) #32137 $ 2.29
1вЃ„ 2 cup jar (net .6 oz.) #32153 $ 3.55
4 oz. bag #32140 $ 7.65
8 oz. bag #32182 $ 14.25
1 lb. bag #32111 $ 27.50
Red Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.49
1⁄ 2 cup jar (net .9 oz.) #32258 $ 3.99
4 oz. bag #32245 $ 7.35
8 oz. bag #32287 $ 13.69
1 lb. bag #32216 $ 26.40
Red & Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.45
1⁄ 2 cup jar (net .8 oz.) #32353 $ 3.89
4 oz. bag #32340 $ 7.65
8 oz. bag #32382 $ 14.25
1 lb. bag #32311 $ 27.50
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite
blend for turkey, duck, goose, and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie-style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast, and thick-cut pork or veal chops. Hand-mixed
from: coarse flake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.29
1⁄ 2 cup jar (net 2.7 oz.) #20651 $ 5.49
4 oz. bag #20648 $ 4.89
8 oz. bag #20680 $ 8.69
1 lb. bag #20619 $ 16.30
8
Penzeys spices | early 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 $ 3.19
1⁄ 2 cup jar (net 2.5 oz.) #10553 $ 5.29
4 oz. bag #10540 $ 4.89
8 oz. bag #10582 $ 8.69
1 lb. bag #10511 $ 16.29
Bouquet Garni
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle В№/2 tsp. per pound
on fish or chicken breasts before baking, or rub onto
the surface of roasts before cooking. Hand-mixed from:
savory, rosemary, thyme, Turkish oregano, basil, dill weed,
marjoram, sage, and tarragon.
1⁄4 cup jar (net .3 oz.) #10632 $ 1.99
1⁄ 2 cup jar (net .8 oz.) #10658 $ 4.39
1 oz. bag #10661 $ 3.85
4 oz. bag #10645 $ 9.15
8 oz. bag #10687 $ 17.09
Bratwurst Sausage Seasoning
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1вЃ„ 4 cup jar (net 1.6 oz.) #28031 $ 2.79
1вЃ„ 2 cup jar (net 3.4 oz.) #28057 $ 4.49
4 oz. bag #28044 $ 2.95
11вЃ„2 lbs. skirt steak (or sandwich steak or round
steak pieces pounded a bit flatter)
1вЃ„2 Cup fresh lemon juice (juice of 2-3
lemons)
1 tsp. TURKISH OREGANO
1вЃ„2 tsp. PENZEYS PEPPER
1вЃ„2 tsp. GRANULATED GARLIC POWDER
4 pitas, regular or whole wheat, halved
2Cups arugula or soft lettuce, washed
and dried
1вЃ„2 Cup crumbled feta cheese (about 2 oz.)
1 tomato, sliced
Make the yogurt sauce first. Put the yogurt in a
bowl. Rub the DILL WEED between your hands,
over the bowl, so that the dill is broken up and
releases its flavor. Add the cucumber and mix well.
Add salt and mix. Taste and add more DILL and salt
as desired. Refrigerate until ready to use.
Combine the steak, lemon juice, OREGANO,
PEPPER and GARLIC in a zip-top bag or other
closed container. Marinate for 10-30 minutes.
Pre-heat grill while steak is marinating. Remove
the steak from the bag and discard the marinade.
Grill the steak to desired degree of doneness;
3-4 minutes per side over high heat is a rough
estimate for medium-rare. Remove from the grill
and let stand for 5-10 minutes before slicing.
While the steak is standing, fill each pita half with
a few heaping spoonfuls of yogurt sauce, feta
cheese, a bunch of arugula and tomato slices. Slice
the steak diagonally across the grain into thin
slices. Add steak to the pitas and serve.
Prep. time: 10 minutes plus marinating time
Cooking time: 8 minutes or so plus 5-10 minutes
resting time
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 pita (452g);
Calories 590; Calories from fat 250; Total fat 28g; Cholesterol
110mg; Sodium 770mg; Carbohydrate 48g; Dietary Fiber 3g;
Protein 52g.
Breakfast/Pork Sausage Seasoning
Our best-seller. Traditional blend for breakfast patties
and links. This is a good seasoning for beginners. Mix
1 TB. with 1 lb. ground pork and work into В№/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage,
thyme.
1вЃ„4 cup jar (net 1.8 oz.) #28136 $ 2.85
1вЃ„ 2 cup jar (net 3.6 oz.) #28152 $ 4.59
4 oz. bag #28149 $ 2.95
8 oz. bag #28181 $ 4.69
1 lb. bag #28110 $ 8.30
Jen loves baseball and cheers on her
favorite team, the Yankees. She treasures
the memories of her son Matt playing
little league. “He was tall and left handed,
a great first baseman!”
feed. I think about how much I love
them and how they make me feel.
“My son Matt has grown up eating
all different kinds of food. The only
requirement in our house is that he
had to try everything just once.
“Matt wasn’t very much into
cooking with me as a child, he was
more of a taster. He surprised me
when he did very well in a high school
cooking class.
ooking has always been about
“This past Christmas I was missing
love and family,” says Jen Acuna of
my mom and my culture terribly, so
Albany, New York.
I decided to make Pasteles which are
“I started cooking around 9 years
usually made during the holidays
of age. My fondest memories of
with a bunch of
my mom, who
women in the kitchen
passed away when
. . . a happy soul is a
manually grating
I was 28, are of
sharing soul.
root vegetables
her dancing and
and mashing green
singing in the
bananas into a batter. To make
kitchen. She was only 4’11”, but her
a pastel, one would spoon some
spirit made her a giant.
batter onto a banana leaf, add some
“She was a Puerto Rican woman
delicious pork stew and then wrap
who married my Peruvian stepdad.
and boil in oil.
I learned the beauty of serving and
“When my son returned home
pleasing people with food from
from college, I thought it was time
my mom. My mom had the most
beautiful smile and charismatic spirit; to show him how to make this
traditional family dish. We laughed
one could not help but be drawn to
when his pastel came out quite large
her.
and uneven, but enjoyed this feast
“She was the youngest of ten. Her
nonetheless. I treasured the time we
brothers, my uncles, were also very
shared together because I miss him
good cooks. I have vivid memories
terribly since he has been away.
of going to their homes and having
“I encourage young people to cook
delicious feasts of Arroz con Gandules
or rice with pigeon peas and Pernil or and suggested to Matt that he should
cook for his roommates. I would like
roast pork. I have distant memories
to teach basic cooking to demystify
of shelling fresh pigeon peas in my
the process, allowing the individual
grandma’s kitchen and watching her
to gain confidence to release their
put grated plantain into pots of beef
creative talents.
soup. She too was beautiful and at 5
“Cooking is sharing and cooking is
years old, I was her pet.
“Just like my mom, I sing and dance loving. Food is not only fuel for life,
but fuel for the soul, and a happy soul
in the kitchen. I start every meal
thinking about the people I intend to is a sharing soul.”
C
Jen Acuna
“
See spice Index on page 61
”
Roasted Eggplant, Tomato, Garlic
and White Bean Spread
One of the tastiest ways to get a helping of veggies.
1 medium eggplant, cut into thick chunks,
peeled
1 head fresh garlic, each clove individually
peeled
5-6 tomatoes on the vine, quartered and
seeds removed
1
вЃ„4 Cup extra virgin olive oil
3 TB. balsamic vinegar
1
вЃ„2-1 tsp. KOSHER SALT (optional)
1
вЃ„4tsp. freshly ground FOUR PEPPERCORN
BLEND (or PENZEYS FRESHLY GROUND
PEPPER), to taste
2 TB. TUSCAN SUNSET
1 16-oz. can white beans
1 tsp. GROUND CHIPOTLE PEPPER
1
вЃ„2 tsp. MEXICAN OREGANO
2 TB. lemon juice (juice of 1вЃ„2 lemon)
Preheat oven to 375В°. Place the vegetables in a
shallow baking dish. Add the oil, vinegar, SALT,
if using, and PEPPER to taste and the TUSCAN
SUNSET. Toss well to coat. Carefully spread into a
single layer and place the pan in the oven. Roast
for 45 minutes. Note: Vegetables can also be
roasted in a pan on a gas grill. Jen writes, “I let the
mixture rest overnight in the fridge. If you cannot
wait overnight, have the mixture cool before
proceeding with the next step.”
Rinse and drain the white beans in a colander
and place in a blender with 2 cups of the roasted
vegetable mixture. The vegetables should have
exuded quite a bit of liquid so make sure to include
some of the liquid in the 2 cups. Blend the beans
and vegetables. Add the CHIPOTLE PEPPER and
OREGANO and the juice from the lemon. Blend well
and pour into a bowl. Serve with any firm cracker.
Prep. time: 15 minutes
Cooking time: 45 minutes
Serves: 6-8
Nutritional Information: Servings 12; Serving Size 1/4 cup (61g);
Calories 80; Calories from fat 45; Total fat 5g; Cholesterol 0mg;
Sodium 0mg; Carbohydrate 8g; Dietary Fiber 2g; Protein 2g.
1-800-741-7787 | www.penzeys.com
9
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs too. Try mixing Aleppo
Pepper with our Greek Seasoning for flavorful roast
chicken, tasty pork chops, and robust salads. Aleppo
Pepper is also known as halaby pepper. Processed with
salt and sunflower oil.
10,000 heat units
1вЃ„4 cup jar (net .8 oz.) #41733 $2.89
1⁄ 2 cup jar (net 1.9 oz.) #41759 $ 4.75
4 oz. bag #41746 $ 5.45
8 oz. bag #41788 $ 9.85
1 lb. bag #41717 $ 18.70
Ancho Chili Peppers
Chili peppers are capsicums, in the
same family as bell peppers and paprika
pods. They range in flavor from rich and
sweet, to fiery hot. A combination of
both sweet (ancho) and hot (dundicut,
chipotle, and jalapeГ±o) chili peppers
are used in Mexican cooking for
full-flavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
Large, juicy, dark purple New Mexican pods. Ancho
chili peppers are the most commonly used pepper in
Mexico and are the backbone of dishes such as the
traditional red chili and tamales. Chop into В№/4" chunks
and add to chili, mole sauce, stews, beans and rice, or
cover in water for a few hours to rehydrate, slice open,
stuff and cook. To make a flavorful ancho chili oil:
Chop 3 peppers into 1" chunks and simmer in 3 cups
good corn oil, 20 minutes. Let cool, strain (use pepper
pieces in another recipe) and store in an airtight
container.
3,000 heat units
1 oz. bulk bag #52067 $ 2.09
4 oz. bag #52041 $ 4.79
8 oz. bag #52083 $ 8.55
1 lb. bag #52012 $ 16.10
Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for
Mexican cooking. They are not hot, just richly flavorful
with a beautiful purple color. From New Mexico.To
make your own chili powder: Start with 3 TB. ground
Ancho, add 1 tsp. cumin and Mexican oregano, along
with garlic, onion and hot peppers to taste. Use 1-2 TB.
per quart of chili.
3,000 heat units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 2.59
1⁄ 2 cup jar (net 2.4 oz.) #42051 $ 4.19
4 oz. bag #42048 $ 3.55
8 oz. bag #42080 $ 6.09
1 lb. bag #42019 $ 11.20
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
35,000 heat units
1 oz. bulk bag #51660 $ 2.59
4 oz. bag #51644 $ 6.05
8 oz. bag #51686 $ 11.05
1 lb. bag #51615 $ 21.10
10
Penzeys spices | early 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
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Cayenne Red Pepper Powder
Cayenne pepper has the power to make any dish fiery
hot, but it also has a subtle flavor-enhancing quality. A
dash of cayenne pepper boosts the flavor of low-salt or
low-fat dishes and can be used in place of whole chili
peppers in barbecue sauce and chili. For a zesty
change, use cayenne to replace paprika on deviled
eggs or potato salad. From California. Keep in a cool,
dry place, out of the light.
40,000 heat units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 2.65
1⁄ 2 cup jar (net 2.1 oz.) #41854 $ 4.29
4 oz. bag #41841 $ 4.15
8 oz. bag #41883 $ 7.29
1 lb. bag #41812 $ 13.60
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
140,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 4.09
1⁄ 2 cup jar (net 1.1 oz.) #51752 $ 7.19
4 oz. bag #51749 $ 17.85
8 oz. bag #51781 $ 34.69
1 lb. bag #51710 $ 68.40
Chipotle Peppers
Chipotle peppers are rich, smoky and fairly hot. Add
whole or chopped to chili, beans, sauce. Ground
Chipotle Pepper is an attractive, coarse red powder,
a tasty all-purpose tabletop shaker.
15,000 heat units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.)­ #41438 $ 4.19
1⁄ 2 cup jar (net 2.4 oz.) #41454 $ 7.35
4 oz. bag #41441 $ 8.79
8 oz. bag #41483 $ 16.55
1 lb. bag #41412 $ 32.10
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.89
1 oz. bulk bag #51460 $ 4.75
4 oz. bag #51444 $ 11.35
8 oz. bag #51486 $ 21.65
1 lb. bag #51415 $ 42.30
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .5 oz.) #41933 $ 2.49
1⁄ 2 cup jar (net 1.6 oz.) #41959 $ 3.99
4 oz. bag #41946 $ 4.45
8 oz. bag #41988 $ 7.89
1 lb. bag #41917 $ 14.80
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, flat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 1.99
4 oz. bag #51349 $ 4.45
8 oz. bag #51381 $ 7.89
1 lb. bag #51310 $ 14.80
Tien Tsin Chili Peppers
40,000 heat units
1/8" Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 2.39
1⁄ 2 cup jar (net 1.4 oz.) #42156 $ 3.79
4 oz. bag #42143 $ 4.45
8 oz. bag #42185 $ 7.89
1 lb. bag #42114 $ 14.80
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 1.99
4 oz. bag #51949 $ 4.45
8 oz. bag #51981 $ 7.89
1 lb. bag #51910 $ 14.80
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add ВЅ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use В№/3
cup soy, 1 TB. chili oil, and a dash of ginger and garlic.
Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.
Guajillo: 6,000
60,000 heat units
1 oz. bulk bag #51860 $ 1.99
4 oz. bag #51844 $ 4.45
8 oz. bag #51886 $ 7.89
1 lb. bag #51815 $ 14.80
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
Chipotle (ground): 15,000
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Chipotle: 15,000
Cascabel: 11,000
Sanaam: 40,000
JalapeГ±o Peppers
JalapeГ±o peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian JalapeГ±o Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 2.35
1⁄ 2 cup jar (net .7 oz.) #41559 $ 3.69
4 oz. bag #41546 $ 7.65
8 oz. bag #41588 $ 14.25
1 lb. bag #41517 $ 27.50
Arbol: 35,000
JalapeГ±o: 25,000
Crushed Red (Medium Hot): 20,000
Cayenne: 40,000
Pepper Heat Ratings
(in Scoville Units)
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 140,000
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
Cajun Seasoning
One of America’s most popular seasonings. Shake
heavily on chicken, fish, or steaks on the grill for robust
and spicy flavor. Add В№/2 tsp. per pound to ground beef
or turkey for zesty Cajun burgers. Hand-mixed from:
paprika, salt, celery, sugar, garlic, black pepper, onion,
oregano, red pepper, caraway, dill, turmeric, cumin, bay,
mace, cardamom, basil, marjoram, rosemary, and thyme.
1⁄4 cup jar (net .9 oz.) #20835 $ 3.69
1⁄ 2 cup jar (net 2.1 oz.) #20851 $ 6.25
4 oz. bag #20848 $ 5.99
8 oz. bag #20880 $ 10.85
1 lb. bag #20819 $ 20.60
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is the
traditional backbone of many Mexican dishes, from
burritos to tamales. Great for family-style chili, use 1-3
TB. per quart. Serve with a shaker jar of crushed hot
peppers on the side for those who like heat. Handmixed from: Ancho chili pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.19
1⁄ 2 cup jar (net 2.5 oz.) #11150 $ 5.29
4 oz. bag #11147 $ 4.89
8 oz. bag #11189 $ 8.69
1 lb. bag #11118 $ 16.30
Medium Hot Chili Powder
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich flavor–a
pleasing bite that's not too hot. Add 1-2 TB. Medium
Chili Powder to each quart of chili for great flavor. Add
the spices while browning the meat for even richer
flavor. Chili Powder is also nice as a salt-free seasoning.
Make a paste by mixing 1 TB. Chili Powder with 1 TB.
water and 1 TB. lime or lemon juice, rub on chicken, fish,
or pork chops before grilling or sautГ©ing. Hand-mixed
from: Ancho chili pepper, cayenne red pepper, cumin,
garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.19
1⁄ 2 cup jar (net 2.4 oz.) #11255 $ 5.25
4 oz. bag #11242 $ 4.89
8 oz. bag #11284 $ 8.69
1 lb. bag #11213 $ 16.30
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used, the
chili will be hot but will lack the depth of flavor the
ancho peppers provide. This is the best powder for
those who like their chili hot and flavorful. Hand-mixed
from: Ancho chili pepper, red pepper, cumin, crushed red
pepper, garlic and Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.19
1⁄ 2 cup jar (net 2.4 oz.) #11350 $ 5.25
4 oz. bag #11347 $ 4.89
8 oz. bag #11389 $ 8.69
1 lb. bag #11318 $ 16.30
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.25
1⁄ 2 cup jar (net 1.9 oz.) #10858 $ 5.35
4 oz. bag #10845 $ 6.25
California-Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
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.
Cake Spice
For a delicious chili recipe, go to
www.penzeys.com and click 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 $ 3.49
1⁄ 2 cup jar (net 2.4 oz.) #11550 $ 5.85
4 oz. bag #11547 $ 5.99
8 oz. bag #11589 $ 10.85
1 lb. bag #11518 $ 20.60
Chili 3000
The chili of now—bright modern flavor; everything
chili should be. Perk up boring burgers and meatloaf
with a bit of Chili 3000; start with 1 tsp. per pound. If
you’re looking to feed a crowd, you can’t go wrong
with a batch of chili. Use 1 TB. per quart in your favorite
chili recipe. Hand-mixed from: Ancho chili powder, garlic,
cumin, onion, cilantro, paprika, cayenne red pepper,
lemon peel, Mexican oregano, black pepper, citric acid,
natural smoke flavor, jalapeno pepper.
1вЃ„ 4 cup jar (net .8 oz.) #11439 $3.09
1⁄ 2 cup jar (net 2.1 oz.) #11455 $ 4.95
4 oz. bag #11442 $4.89
8 oz. bag #11484 $8.69
1 lb. bag #11413 $16.30
Chili 9000
The chili of tomorrow boldly going where no chili has
gone before. Great chili flavor with a bright modern
twist—salt free too! Use 1 TB. per quart with any chili
recipe, from beef to turkey to bean chili. Shake on
boneless/skinless chicken breasts or fish: brush with
oil, sprinkle on 1-2 tsp. of Chili 9000 per pound before
baking or sautГ©ing. Great for fajitas, veggie side dishes
and sloppy joes. Hand-mixed from: Ancho chili pepper,
cumin, garlic, cilantro, onion, paprika, cayenne pepper,
lemon peel, Mexican oregano, black pepper, cocoa
powder, citric acid, turmeric, cinnamon, coriander, ginger,
natural smoke flavoring, fenugreek, cloves, fennel,
nutmeg, white pepper, anise seed, jalapeno pepper, star
anise, cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.65
1⁄ 2 cup jar (net 2.1 oz.) #11950 $ 6.09
1 cup jar (net 3.8 oz.) #11992 $ 10.99
2 cup jar (net 7.2 oz.) #11921 $ 20.89
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.65
1⁄ 2 cup jar (net 2.3 oz.) #10953 $ 6.09
4 oz. bag #10940 $ 6.69
8 oz. bag #10982 $ 12.15
1 lb. bag #10911 $ 23.20
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
Cardamom
Cardamom is a pod consisting of an outer shell with
little flavor and tiny inner seeds with intense flavor.
Stored in a glass jar, cardamom pods will stay fresh
indefinitely. Shelled or decorticated cardamom seeds
are inexpensive and flavorful, but sometimes need to
be crushed or ground before use. Ground cardamom
has an intensely strong flavor and is easy to use
(especially in baking, where the fine powder is
desirable). In India, where both green and black
cardamom are used, it is an important ingredient in
meat and vegetable dishes. In Northern Europe, white
cardamom is used to season baked goods such as
Christmas stollen, cakes, cookies, muffins and buns.
Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Whole Fancy White Scandinavian-Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 1.75
1⁄ 2 cup jar (net 1.3 oz.) #50850 $ 2.95
4 oz. bag #50847 $ 4.25
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.59
1⁄ 2 cup jar (net 2.8 oz.) #50955 $ 8.65
4 oz. bag #50942 $ 10.75
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.15
1⁄ 2 cup jar (net 2.4 oz.) #40952 $ 7.89
4 oz. bag #40949 $ 11.29
Celery Flakes
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄4 cup jar (net .3 oz.) #30533 $ 1.79
1⁄ 2 cup jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect
for roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, В№/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what
could be better than a Bloody Mary topped with a
generous sprinkle of celery salt? Hand-mixed from: fine
salt and celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.59
1⁄ 2 cup jar (net 4.6 oz.) #20956 $ 4.09
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.85
1 lb. bag #20914 $ 4.60
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1вЃ„4 cup jar (net .9 oz.) #51136 $2.15
1вЃ„ 2 cup jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Ground Indian Celery Seed
1вЃ„4 cup jar (net .9 oz.) #41133 $2.29
1вЃ„ 2 cup jar (net 1.9 oz.) #41159 $ 3.55
4 oz. bag #41146 $ 2.95
8 oz. bag #41188 $ 4.85
1 lb. bag #41117 $ 8.70
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1вЃ„ 4 cup jar (net 1.0 oz.) #51231 $2.15
1вЃ„ 2 cup jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
Chicago Steak Seasoning
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix
1 TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1вЃ„4 cup jar (net 1.6 oz.) #29933 $ 4.25
1вЃ„ 2 cup jar (net 3.6 oz.) #29959 $ 7.35
4 oz. bag #29946 $ 5.99
8 oz. bag #29988 $ 10.85
1 lb. bag #29917 $ 20.60
Chinese Five Spice Powder
As America redefines its diet, increasing consumption
of vegetables and starches, and cutting fats and meat
portions, it makes sense to borrow from those who
have cooked this way throughout history. Chinese
stir-fry is quick, easy and very versatile, combining well
with all meats and vegetables. Hand-mixed from: China
cinnamon, star anise, anise seed, ginger and cloves.
1вЃ„4 cup jar (net .9 oz.) #11039 $ 3.65
1вЃ„ 2 cup jar (net 2.1 oz.) #11055 $ 6.09
4 oz. bag #11042 $ 6.69
8 oz. bag #11084 $ 12.15
1 lb. bag #11013 $ 23.20
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.
See spice Index on page 61
1вЃ„ 4 cup jar (net 1.0 oz.) #42330 $ 2.25
1вЃ„ 2 cup jar (net 2.1 oz.) #42356 $ 3.49
4 oz. bag #42343 $ 2.65
8 oz. bag #42385 $ 4.25
1 lb. bag #42314 $ 7.50
Dutch Process High Fat Cocoa Powder
Processed with alkali. “Dutched” cocoa is processed for
a milder, smoother flavor. High fat cocoa is the richest
grade of cocoa available in the world today. Perfect for
all your baking needs.
Hot Chocolate Mix with
a Hint of Mint
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.
Cilantro
1вЃ„ 4 cup jar (net 1.2 oz.) #21032 $ 3.19
1вЃ„ 2 cup jar (net 2.7 oz.) #21058 $ 5.29
4 oz. bag #21045 $ 4.59
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.
Chives
1вЃ„ 4 cup jar (net .15 oz.) #30638 $ 1.59
1вЃ„ 2 cup jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
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.
Natural High Fat Cocoa Powder
1вЃ„ 4 cup jar (net .9 oz.) #42435 $ 2.35
1вЃ„ 2 cup jar (net 2.1 oz.) #42451 $ 3.65
4 oz. bag #42448 $ 2.95
8 oz. bag #42480 $ 4.85
1 lb. bag #42419 $ 8.70
1вЃ„4 cup jar (net .05 oz.) #30733 $ 1.55
1вЃ„ 2 cup jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Chesapeake Bay Seasoning
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.
1вЃ„4 cup jar (net 1.8 oz.) #26732 $ 4.09
1вЃ„ 2 cup jar (net 3.8 oz.) #26758 $ 6.99
4 oz. bag #26745 $ 5.29
8 oz. bag #26787 $ 9.39
1 lb. bag #26716 $ 17.70
Chervil
A sweet herb often used in Europe in the same way
we use parsley flakes. From Holland.
Cocoa Powder
Our rich, delicious Hot Chocolate With a Hint of Mint
is a great remedy for the little troubles of life. Or the
perfect way to treat yourself. Just mix a tablespoon
in each cup of milk, get it steamy hot, and enjoy the
cool warmth of hot chocolate, with just a hint of
mint. Hand mixed from: sugar, natural high fat cocoa,
Ceylon cinnamon, vanilla, peppermint oil.
1вЃ„ 2 cup jar (net 3.8 oz.) #15758 $ 3.15
2 cup jar (net 13.4 oz.) #15729 $ 7.89
1 lb. stand up bag (net 16.0 oz.) #15716 $ 8.10
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.
Hot Chocolate Mix
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
1вЃ„2 cup jar (net 3.8 oz.) #15653 $ 2.75
2 cup jar (net 13.4 oz.) #15624 $ 6.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.40
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.
1-800-741-7787 | www.penzeys.com
13
Vietnamese Cinnamon—Extra Fancy
Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For
traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of
Vietnamese cinnamon really shines. It is so strong, that in most recipes it should be cut
back by about a third, but it is perfect used full strength in any recipe where cinnamon is
the main, delicious flavor. Ground, from Vietnam.
1вЃ„4 cup jar (net .7 oz.) #43232 $ 3.25
1вЃ„2 cup jar (net 1.7 oz.) #43258 $ 5.45
4 oz. bag #43245 $ 7.65
8 oz. bag #43287 $ 14.25
1 lb. bag #43216 $ 27.50
There are two main types of
cinnamon. Cassia cinnamon is native
to Southeast Asia, especially southern
China and northern Vietnam, and has
the strong, spicy-sweet flavor most
Americans are familiar with. Vietnamese
and China cinnamon are the sweetest
and strongest varieties, with Korintje
cinnamon having a smooth flavor with
less bite. Our cinnamon sticks and
Korintje cinnamon both come from the
southwest coast of Sumatra in Indonesia.
It grows wild on the governmentprotected slopes of Mount Kerinci,
where the cinnamon gets its name. We
stock the top Korintje A grade, although
there are also the lower B and C grades,
which are the types of cinnamon usually
sold in supermarkets in the U.S. Our
very sweet and strong Vietnamese
cinnamon comes from the remote
north and west regions of Vietnam. The
strength of the flavor of spices depends
upon the essential oil content­—the
higher the level, the stronger the flavor.
When orders for cinnamon come in,
the large sticks are cracked into slightly
smaller pieces and packed into burlap
bags for shipment.
The second type of cinnamon,
Ceylon, or "true" cinnamon, has a much
different flavor. It is less sweet, with a
more complex, citrus flavor. The special
flavor of English and Mexican sweets
comes from Ceylon cinnamon. We like to
recommend Ceylon Cinnamon for baking
with fruit—especially in apple pie.
14
Penzeys spices | early summer
Ground Cinnamon
China Cinnamon—Tung Hing
Extra sweet, spicy and strong. Perfect for everything
from cinnamon rolls to apple pie, Christmas cookies
to French toast. China cinnamon is perfect for
cinnamon sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated
sugar and keep it on the table. Sprinkle in pancake
and waffle batter, shake on oatmeal and cream of
wheat, yogurt and fresh fruit.
1вЃ„4 cup jar (net .8 oz.) #43137 $ 2.55
1вЃ„2 cup jar (net 1.7 oz.) #43153 $ 4.09
4 oz. bag #43140 $ 4.45
8 oz. bag #43182 $ 7.89
1 lb. bag #43111 $ 14.80
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
1вЃ„ 4 cup jar (net 1.0) #43032 $ 2.69
1вЃ„ 2 cup jar (net 2.2) #43058 $ 4.39
4 oz. bag #43045 $ 4.15
8 oz. bag #43087 $ 7.29
1 lb. bag #43016 $ 13.60
Ceylon Cinnamon
Penzeys Cinnamon
Complex and fragrant, with a citrus overtone and rich
buff color. Although Ceylon cinnamon is less strong,
its hint of citrusy flavor and lack of any bite
whatsoever makes it the favorite in both England and
Mexico where it is preferred for all uses. Ceylon 00000
Cinnamon, ground, from Sri Lanka.
Now you can have it all. Just the right mix of our four
fabulous cinnamons to bring the best of each to
everything you bake. Put the shaker right on the
table! Sprinkle on cereal and fresh fruit, toast and
applesauce, rice and popcorn. A jar full of smiles.
Hand-mixed from: China cinnamon, Vietnamese
cinnamon, Korintje cinnamon, Ceylon cinnamon.
1вЃ„ 4 cup jar (net .7 oz.) #43432 $ 3.55
1вЃ„ 2 cup jar (net 1.6 oz.) #43458 $ 6.09
4 oz. bag #43445 $ 8.79
8 oz. bag #43487 $ 16.55
1 lb. bag #43416 $ 32.10
1вЃ„4 cup jar (net .8 oz.) #43537 $ 3.25
1вЃ„2 cup jar (net 1.7) #43553 $ 5.39
4 oz. bag #43540 $ 6.35
8 oz. bag #43582 $ 11.49
1 lb. bag #43511 $ 21.90
Jennifer turns almost any occasion into a
memorable cooking experience.
Jennifer VonGroven
I
made the decision to go back
to school after losing my job,” says
Jennifer VonGroven of St. Paul,
Minnesota. “I always said that if I
didn’t like what I was doing or
found myself in position to go back
to school I would study nursing. So
I took a negative situation and
made it a positive, and I’m so very
happy that I did.”
Jennifer, who studied business
and Spanish in college, worked in
the business world for 10 years
before making her career change.
“I have calluses on my fingers from
taking so many notes! I have about
two years left of the program before
I have my RN. At this time I’m
planning to work in a hospital.
Trauma, emergency, ICU, neonatal
or hospice are my areas of interest.”
Nursing school is challenging,
yet Jennifer finds time for two of
her passions: music and cooking.
She sings and plays guitar in a band
that performs at clubs in the St.
Paul area, and she is forever
tinkering with recipes and
discovering new dishes. If there
isn’t a special occasion she’ll
declare one.
“I love cooking for traditional
holidays such as Thanksgiving or
New Year’s, but I prefer to make up
my own meals for events such as
Come Over and See My Haircut Day or
Zach Got a Raise So We Need to
Celebrate. I cook for anyone who is
willing to sit at my table.”
Jennifer grew up in La Crosse,
Wisconsin (“what a great hometown
it is!”), eating traditional American
meals like “good old hot dishes, pork
chops, mashed potatoes ­– each meal
had a protein, a starch and a
vegetable.” Her cooking horizons
expanded while living in Mexico to
study Spanish.
“After the semester was done I
lived in a hut on the Pacific way
down south in Oaxaca, working at a
little open-air restaurant on the
beach and living life. It is here I
started learning about cooking with
fresh ingredients and understanding
a completely different way of life
from which I was raised.”
Today Jennifer cooks “Mexican,
Italian, Thai and everything in
between, using whatever is in my
cupboard to make a meal. I love
Penzeys Spices and when my family
comes to town we make a special trip
down to Grand Avenue to pick up
more spices and of course to get ice
cream (even in the winter!).”
Jennifer’s motto: “Laughter is a
must every day!”
Fabulous French Toast
Jennifer writes, “Treat yourself with the warm
spices from pumpkin pie combined with the fresh
start of a new day. This French toast is crispy and
mouthwatering on the outside, warm and soft on
the inside. Surprise your breakfast guests with this
new twist on an old favorite.”
1
6
1вЃ„2 1вЃ„4 1вЃ„4 1вЃ„4 1вЃ„4 dash dash 1
2-4
loaf French bread, cut into 1-11вЃ„2-inch
slices
eggs
Cup milk, cream or sour cream
tsp. PENZEYS CINNAMON
tsp. GROUND NUTMEG (Jennifer prefers
freshly grated)
tsp. POWDERED GINGER
tsp. GROUND ALLSPICE
GROUND CLOVES
salt
tsp. PURE VANILLA EXTRACT
TB. butter
pure maple syrup or brown sugar
Heat a large skillet over medium heat. Add
enough butter to coat the bottom of the pan.
In a wide, shallow bowl, combine the eggs,
milk, SPICES, salt and VANILLA. Mix well. Soak
both sides of the bread slices in the mixture and
place in the skillet. Cook each side until golden
brown, flipping only once, 2-4 minutes per side,
depending on heat and thickness of bread. If you
like, slip a little extra butter under the slice while
flipping to ensure both sides brown evenly. Serve
immediately with butter and syrup. Or, you can
top with butter and sprinkle with brown sugar.
Spread on cream cheese instead of butter if you
really want to jazz it up.
Prep. time: 8 minutes
Cooking time: 30 minutes total
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 2 slices (227g);
Calories 550; Calories from fat 100; Total fat 11g; Cholesterol
195mg; Sodium 930mg; Carbohydrate 93g; Dietary Fiber 3g;
Protein 21g.
Sticks, Chunks &
Cinnamon Sugar
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
1 oz. bulk bag #53464 $ 2.39
4 oz. bag #53448 $ 5.45
8 oz. bag #53480 $ 9.85
1 lb. bag #53419 $ 18.70
Cinnamon Sticks
Traditionally used as a tasty stirring stick for hot drinks.
A nice addition to cocoa, coffee or special holiday
concoctions. Perfect for flavoring curry, dessert sauces
and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 1.85
4 oz. bag #53048 $ 4.15
8 oz. bag #53080 $ 7.29
1 lb. bag #53019 $ 13.60
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 1.85
4 oz. bag #53143 $ 4.15
8 oz. bag #53185 $ 7.29
1 lb. bag #53114 $ 13.60
Cinnamon Chunks
A blend of В№/4"-В№/2 " China and Indonesia chunks. Great
for coffee, add 1 TB. to the filter per pot. Nice for
mulled wine or cider. Scent the home by simmering a
bit in water. Chunks stay fresh indefп»їinitely.
1 oz. bulk bag #43861 $ 2.39
4 oz. bag #43845 $ 5.45
8 oz. bag #43887 $ 9.85
1 lb. bag #43816 $ 18.70
Cinnamon Sugar
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1вЃ„ 4 cup jar (net 1.8 oz.) #11839 $ 3.29
1вЃ„ 2 cup jar (net 3.8 oz.) #11855 $ 5.45
4 oz. bag #11842 $ 3.65
8 oz. bag #11884 $ 6.15
1 lb. bag #11813 $ 11.20
16 Penzeys spices | early summer
16 Penzeys spices | early summer
Chicken Picadillo
This recipe from Jana Hester is a delightful explosion of colors and flavors. To read Jana’s story, turn to page 36.
3-4 2
1
11вЃ„2 1вЃ„2 1вЃ„2 3 1
1вЃ„3 1вЃ„4 1вЃ„4 cooked chicken breasts, cubed into bitesized pieces (or 2 bags Quorn tenders,
non-meat “chicken” tenders Jana likes)
tsp. olive oil
onion, chopped
tsp. GROUND CUMIN
tsp. salt
tsp. CINNAMON
garlic cloves, minced
Cup bottled salsa, pineapple works well
(or 3вЃ„4 Cup salsa plus 1вЃ„4 Cup minced
pineapple)
Cup raisins
Cup slivered almonds
Cup chopped fresh cilantro
fresh cilantro sprigs (optional)
Heat the oil in a large non-stick skillet over
medium-high heat. Add the onion and cook for
3 minutes, stirring occasionally. Add the chicken,
CUMIN, salt, CINNAMON and garlic, and cook for
3 minutes or until the chicken is heated through,
stirring frequently. Stir in the salsa and raisins.
Cover, reduce heat, and simmer for 5 minutes or
until thoroughly heated. Stir in the almonds and
cilantro. Garnish with cilantro sprigs, if desired.
Serve with tortillas.
Imagine...walking this beautiful pack of dogs...
and not being dragged down the street! Jana
and her dogs benefit from a good walk each
and every day, come rain or shine.
Prep. time: 15 minutes
Cooking time: 12 minutes
Serves: 2-4
Nutritional Information: Servings 4; Serving Size 1 filled
tortilla (209g); Calories 330; Calories from fat 100; Total fat 11g;
Cholesterol 55mg; Sodium 790mg; Carbohydrate 36g; Dietary
Fiber 3g; Protein 25g.
"Clyde is my favorite foster dog ever. I visit
him from time to time. That's how much I
love these dogs."
“Food and fellowship have been fused into my
psyche as inseparable,” says Stephen.
Stephen Palacino
three brothers—one older, two
younger. There’s a 17-year spread
between my older brother and my
younger brother, but age is not a factor
y mom had a spatula in my
when it comes to enjoying food.
hand before I was 10,” says Stephen
“The birthday person always gets to
Palacino of Greenville, SC, who
pick their �special birthday meal.’ I put
celebrates his 25th birthday in
that in quotes because growing up
November.
“All my brothers and I were raised nearly every dinner was worthy enough
to be deemed special. My mom and
in the kitchen. Cooking was the
evening. If any of us wanted to talk we dad used to be at the center of each
would head to the kitchen. Most of my birthday meal, but now my older
brother and I both offer our services.
life questions were discussed while
watching a pie crust rolled out by my It’s a tag team effort, which naturally
mom or pizza dough being tossed in makes for a very loud kitchen.
“My gift to the
the air by my dad.
birthday person is now
Pretty soon you
a dessert. I let the
realize that you’re
person pick whichever
still talking but
Nothing is more
dessert they’d like.
now you’re
enjoyable than being
Tiramisu for my sisterstirring cake
yourself with the ones you
in-law and a
batter or sautГ©ing
love. Making the food is
Spiderman chocolate
vegetables.
only half the joy. Sharing
cake for my 10-year-old
“My parents
it with family and friends
brother were the last
instilled the
completes
the
meal.
two requests. They’re
notion of a sacred
supposed to share with
dinner hour—a
the rest of the family
cordoned off
moment to reconnect with each other. but I’m not really sure how much of
that tiramisu was shared with others!
No matter how hectic the day has
“I live only 30 minutes from the
been, there’s a certain peace that
family farm, which is wonderful
comes from slicing an onion. The
kitchen is not just a place to cook, but because I rely on goat milk for so many
recipes. Being allergic to cow milk, the
is an environment where ideas are
born. I’m able to relax, to be myself, option was to go soy, or go goat. My
to express with my cooking. Nothing is parents chose goat!
“The family still gathers for
more enjoyable than being yourself
traditional Sunday lunch. We’ll share a
with the ones you love. Making the
big home-cooked meal, play several
food is only half the joy. Sharing it
with family and friends completes the rounds of croquet or badminton and
then I’ll leave with fresh eggs and milk
meal.
for the coming week. NOTHING beats
“Birthdays have always been a
See spice Index on page 61
fresh farm eggs.”
special occasion in my family. I have
M
“
”
Apple Shortbread Crisp
Stephen writes, “My dad loves shortbread. He also
loves apple pie. Combine the two? Amazingness.”
Shortbread:
2 Cups flour
1 Cup butter, chilled and sliced into pieces
(2 sticks)
1вЃ„2 tsp. baking powder
1вЃ„4 tsp. salt,
1вЃ„4 tsp. GROUND NUTMEG
Apple Filling:
6 Cups sliced apples (about 7 medium)
1вЃ„2 Cup sugar
2-3 tsp. CINNAMON
1вЃ„2 tsp. GROUND NUTMEG
Crumb Topping:
1 Cup oats (old-fashioned or quick cook)
1 Cup whole wheat flour
1вЃ„2 Cup softened butter (1 stick)
1 Cup sugar
2 tsp. CINNAMON
Preheat oven to 400В°. In a large bowl, combine
the shortbread ingredients. Using two forks or
your hands, work the mixture until it resembles
pea-sized crumbs. Press into an ungreased 9x13
pan. Poke the shortbread with a fork several
times throughout. Place in the oven for 15
minutes.
While the shortbread is baking, peel, core
and slice the apples. Combine with the sugar,
CINNAMON and NUTMEG. Set aside.
After 15 minutes, reduce heat to 350В° and remove
the shortbread from the oven. In a medium bowl,
combine the ingredients for the crumb topping.
Pour the apples over the shortbread. Sprinkle
the crumb topping over the apples and spread
evenly. Place back in the oven and bake until the
sides of the crumb topping begin to brown and
the apples are soft, 35-45 minutes.
Prep. time: 15 minutes
Baking time: 55-60 minutes total
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 slice (162g);
Calories 510; Calories from fat 240; Total fat 27g; Cholesterol
65mg; Sodium 250mg; Carbohydrate 67g; Dietary Fiber 4g;
Protein 5g.
1-800-741-7787 | www.penzeys.com
17
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 $ 2.65
1вЃ„ 2 cup jar (net 1.5 oz.) #52159 $ 4.25
4 oz. bag #52146 $ 5.45
8 oz. bag #52188 $ 9.85
1 lb. bag #52117 $ 18.70
Coriander
Whole Ceylon Cloves
1вЃ„4 cup jar (net .7 oz.) #52238 $ 2.75
1вЃ„ 2 cup jar (net 1.5 oz.) #52254 $ 4.49
4 oz. bag #52241 $ 6.05
8 oz. bag #52283 $ 11.05
1 lb. bag #52212 $ 21.10
Ground Madagascar & Ceylon Cloves
1вЃ„4 cup jar (net 1.2 oz.) #42235 $ 3.09
1вЃ„ 2 cup jar (net 2.4 oz.) #42251 $ 5.69
1 cup (net 4.4 oz.) #42277 $ 10.69
2 cup (net 8.8 oz.) #42222 $ 20.99
2 fluid ounce bottle #93132 $ 4.19  New Size!
4 fluid ounce bottle #93158 $ 7.35
8 fluid ounce bottle #93187 $ 13.39
16 fluid ounce bottle #93116 $ 24.19
Pure Lemon Extract
1вЃ„4 cup jar (net .5 oz.) #52533 $ 2.05
1вЃ„ 2 cup jar (net 1.2 oz.) #52559 $ 3.09
4 oz. bag #52546 $ 2.75
8 oz. bag #52588 $ 4.45
1 lb. bag #52517 $ 7.90
1вЃ„4 cup jar (net .7 oz.) #42530 $ 2.45
1вЃ„ 2 cup jar (net 2.0 oz.) #42556 $ 3.89
4 oz. bag #42543 $ 3.55
8 oz. bag #42585 $ 6.09
1 lb. bag #42514 $ 11.20
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.
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.
Whole Canadian Coriander Seed
Ground, 40-mesh, Canadian Coriander Seed
Pure Extracts
Pure Almond Extract
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.
Vanilla extract
on page 50.
Corned Beef Spices
Use to marinate beef brisket. Hand-mixed from: Brown
and yellow mustard seed, coriander, allspice, cinnamon,
dill seed, bay leaves, ginger, cloves, Tellicherry
peppercorns, star anise, juniper berries, mace,
cardamom, red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.55
1вЃ„ 2 cup jar (net 1.5 oz.) #11655 $3.89
4 oz. bag #11642 $ 3.89
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 2.59
1⁄ 2 cup jar (net 3.6 oz.) #42651 $ 4.19
4 oz. bag #42648 $ 2.65
Cumin
Throughout the world, cumin is second in popularity
only to black pepper. Americans use it mostly for chili,
but cumin is a must in Indian, Mexican & Asian
cooking. Salsa and tacos are heavily seasoned with
cumin. Our ground cumin is the best you’ll ever see.
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.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 2.49
1⁄ 2 cup jar (net 2.1 oz.) #52759 $ 3.99
4 oz. bag #52746 $ 3.55
8 oz. bag #52788 $ 6.09
1 lb. bag #52717 $ 11.20
Ground 40 Mesh Indian Cumin Seeds
1вЃ„4 cup jar (net .9 oz.) #42730 $2.79
1⁄ 2 cup jar (net 2.2 oz.) #42756 $ 4.55
4 oz. bag #42743 $ 4.45
8 oz. bag #42785 $ 7.89
1 lb. bag #42714 $ 14.80
2 fluid ounce bottle #93237 $ 4.19  New Size!
4 fluid ounce bottle #93253 $ 7.35
8 fluid ounce bottle #93282 $ 13.39
16 fluid ounce bottle #93211 $24.19
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
2 fluid ounce bottle #93332 $ 4.19  New Size!
4 fluid ounce bottle #93358 $ 7.35
8 fluid ounce bottle #93387 $ 13.39
16 fluid ounce bottle #93316 $ 24.19
18
Penzeys spices | early summer
Dill Seed
Perfect for pickling. From India.
1вЃ„ 4 cup jar (net .8 oz.) #52838 $ 2.19
1вЃ„ 2 cup jar (net 1.8 oz.) #52854 $ 3.35
4 oz. bag #52841 $ 2.65
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
1⁄4 cup jar (net .3 oz.) #30933 $ 1.69
1⁄ 2 cup jar (net .7 oz.) #30959 $ 3.65
1 oz. bag #30962 $ 2.79
4 oz. bag #30946 $ 6.49
8 oz. bag #30988 $ 11.95
English Prime Rib Rub
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef, for hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use В№/4 tsp.
per drink in place of celery salt. An absolute must for
tomato juice. Hand-mixed from: salt, celery seed, sugar,
black pepper, onion, garlic, arrowroot.
1вЃ„4 cup jar (net 1.4 oz.) #21337 $ 3.39
1вЃ„ 2 cup jar (net 3.1 oz.) #21353 $ 5.69
4 oz. bag #21340 $ 4.59
8 oz. bag #21382 $ 7.99
1 lb. bag #21311 $ 14.90
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .2 oz.) #31035 $ 1.95
1⁄ 2 cup jar (net .7 oz.) #31051 $ 4.35
4 oz. bag #31048 $ 9.99
Fajita Seasoning
A tasty, Mexican-style marinade for tacos or fajitas. Mix 1 TB.
with В№/4 cup oil and 1 TB. lime juice or vinegar. Add thin
strips of beef or chicken and let marinate for at least an
hour in the refrigerator. Grill or pan fry over high heat—add
slices of bell peppers and onion to the pan if desired for the
last 2 minutes of cooking time. Fajita salads are a family
favorite—purchase fresh, pre-made taco salad shells, then
fill with layers of grilled chicken or beef fajita strips and your
favorite fixings, from lettuce to guacamole. Hand-mixed
from: salt, black pepper, paprika, Turkish oregano, cayenne
pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin,
marjoram, thyme and rosemary.
1вЃ„4 cup jar (net 1.2 oz.) #21432 $ 3.29
1вЃ„ 2 cup jar (net 2.7 oz.) #21458 $ 5.49
4 oz. bag #21445 $ 4.89
8 oz. bag #21487 $ 8.69
1 lb. bag #21416 $ 16.30
Fennel
Fennel seeds have been grown for cooking since at
least the time of the Romans. In Italy, the seed is used
whole to spice sausages, and ground for tomato sauces
of all kinds (especially pizza sauce).
Whole Indian Fennel Seeds
1вЃ„4 cup jar (net .9 oz.) #54032 $ 2.09
1вЃ„ 2 cup jar (net 1.9 oz.) #54058 $ 3.19
4 oz. bag #54045 $ 2.45
8 oz. bag #54087 $ 3.85
1 lb. bag #54016 $ 6.70
Ground Indian Fennel Seeds
1вЃ„4 cup jar (net .8 oz.) #44039 $ 2.45
1вЃ„ 2 cup jar (net 1.9 oz.) #44055 $ 3.85
4 oz. bag #44042 $ 3.55
8 oz. bag #44084 $ 6.09
1 lb. bag #44013 $ 11.20
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1вЃ„ 4 cup jar (net 1.2 oz.) #44134 $ 2.79
1вЃ„ 2 cup jar (net 2.9 oz.) #44150 $ 4.55
4 oz. bag #44147 $ 3.55
Fines Herbes
A light, sweet blend great for baked chicken or fish, soup,
salads and sautГ©ed vegetables. Hand-mixed from: chervil,
minced parsley flakes, chopped chives and French tarragon.
1вЃ„ 4 cup jar (net .2 oz.) #13033 $ 1.95
1вЃ„ 2 cup jar (net .4 oz.) #13059 $ 3.79
4 oz. bag #13046 $ 11.29
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and sautГ© in a hot
pan coated with vegetable oil spray or olive oil. If you
like lemon pepper, be sure to give this blend a try.
Hand-mixed from: Tellicherry black pepper, lemon peel,
orange peel, citric acid, garlic and onion.
1вЃ„4 cup jar (net 1.1 oz.) #13138 $ 3.65
1вЃ„ 2 cup jar (net 2.6 oz.) #13154 $ 6.09
4 oz. bag #13141 $ 5.99
8 oz. bag #13183 $ 10.85
1 lb. bag #13112 $ 20.60
Glazed Ham
Old-fashioned, hearty smoked ham makes a wonderful meal for a holiday dinner or a large gathering. Bone-in
hams taste best, and the ham bone makes wonderful stock for split pea or bean soup.
1 smoked, bone-in ham
15-30WHOLE CLOVES (we like CEYLON CLOVES
for this recipe, because of their good looks
and sweet flavor)
2 TURKISH BAY LEAVES
Glaze:
2вЃ„3 Cup brown sugar
1 TB. CRUSHED BROWN MUSTARD SEED
2 tsp. REGULAR MUSTARD POWDER
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1 pinch GROUND CLOVES
1вЃ„4 Cup water
Preheat the oven to 325Лљ. Remove the netting
covering the ham and scrub under running water.
Stud with as many cloves as desired. This is easiest
if you poke the ham with the tip of a knife and
slide the clove in. That way it is easier to not break
the head of the clove! Place on a rack in a roasting
pan. Put BAY LEAVES on top. Place in the oven
and roast for 12-14 minutes per lb. (to an internal
temperature of 120Лљ). This will take 2-3 hours for a
larger ham. Remove the ham from the oven and
raise the temperature to 425Лљ. Whisk together the
glaze ingredients, brush over the ham to coat.
Return to the oven and cook 10-15 minutes until
the glaze has formed a shiny coating. Remove from
oven, let stand 10-15 minutes (a ham can wait
quite a bit if it has to). Remove excess fat, carve into
thin slices and serve.
Prep. time: 10 minutes
Cooking time: 2 hours plus–depending on the size
of the ham
Serves: 10-15
Nutritional Information: Servings 15; Serving Size 6 oz. (169g);
Calories 240; Calories from fat 80; Total fat 9g; Cholesterol 105mg;
Sodium 90mg; Carbohydrate 7g; Dietary Fiber 0g; Protein 33g.
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 $ 3.89
1вЃ„ 2 cup jar (net 2.7 oz.) #12357 $ 6.69
4 oz. bag #12344 $ 6.69
8 oz. bag #12386 $ 12.15
1 lb. bag #12315 $ 23.20
Hot Curry Powder
Same great flavor as Sweet Curry Powder, with more
hot red pepper and ginger. Commonly used by
Chinese restaurants, also known as “Madras Curry
Powder.” For grilled steaks, pork chops or chicken
wings, rub on В№/2 - 1 tsp. per pound, along with salt as
desired. For spicy chicken noodle or eggdrop soup, add
1 tsp. per 2 quart pot. Hand-mixed from: turmeric, red
pepper, coriander, ginger, cumin, fenugreek, white
pepper, cinnamon, fennel, nutmeg, cardamom, cloves,
black pepper.
1вЃ„ 4 cup jar (net 1.0 oz.) #12236 $ 3.49
1вЃ„ 2 cup jar (net 2.2 oz.) #12252 $ 5.95
4 oz. bag #12249 $ 6.69
8 oz. bag #12281 $ 12.15
1 lb. bag #12210 $ 23.20
Garam Masala
Garam Masala, a blend of savory Indian spices, is one of
the few spice mixes actually used in India. It has no
turmeric, so it isn’t yellow, and is often added to hot or
mild curry powder. The formula for Garam Masala was
brought into the store by a Punjabi man who had
moved to the U.S. It was his mother's recipe; in
exchange for blending the spices for him, he gave it to
us. His mother was proud to hear that her blend was a
hit in America. Hand-mixed from: coriander, black
pepper, cardamom, cinnamon, kalonji, caraway, cloves,
ginger, nutmeg.
1вЃ„ 4 cup jar (net .9 oz.) #12436 $ 3.89
1вЃ„ 2 cup jar (net 2.1 oz.) #12452 $ 6.69
4 oz. bag #12449 $ 8.45
8 oz. bag #12481 $ 15.69
1 lb. bag #12410 $ 30.30
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 $ 7.49
1вЃ„ 2 cup jar (net 2.3 oz.) #12652 $ 14.39
1 cup jar (net 4.5 oz.) #12681 $ 23.59
2 cup jar (net 9.1 oz.) #12623 $ 43.99
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and В№/2 cup yogurt. Cook
1-2 hrs. over low heat till lamb is tender and sauce
thick. Hand-mixed from: paprika, garlic, ginger, cumin,
coriander, pepper, cayenne, cinnamon, cardamom,
cloves, saffron.
1вЃ„ 4 cup jar (net 1.0 oz.) #12731 $ 3.75
1вЃ„ 2 cup jar (net 2.5 oz.) #12757 $ 6.39
4 oz. bag #12744 $ 6.69
8 oz. bag #12786 $ 12.15
1 lb. bag #12715 $23.20
SatГ© Seasoning
Of all the regional dishes of Indonesia, satГ© is probably
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is the
meat of choice for skewers in Indonesia, but chicken
and beef are equally popular here in the US. SatГ©
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). SatГ© Seasoning is great for light
meals such as boneless/skinless chicken and fish fillets.
Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from:
salt, brown sugar, garlic, white onion, coriander, shallots,
ginger, turmeric, paprika, Ancho pepper, galangal,
cayenne, lemon grass.
1вЃ„ 4 cup jar (net 1.2 oz.) #21232 $ 3.69
1вЃ„ 2 cup jar (net 2.4 oz.) #21258 $ 6.25
4 oz. bag #21245 $ 6.69
8 oz. bag #21287 $ 12.15
1 lb. bag #21216 $ 23.20
Sweet Curry Powder
The perfect first curry powder. Great flavor, little heat,
nice for simple chicken curry. For baked chicken or fish,
use В№/2 tsp. per lb. for rich (not too spicy) flavor. Add 1
tsp. to a pot of chicken soup for flavor and color. For a
curried pasta or green salad dressing, saute 1-2 tsp. in 2
TB. olive oil for 3 minutes over low heat, blend into 1
cup yogurt or В№/2 cup vinegar and oil. Hand-mixed from:
turmeric, coriander, cumin, fenugreek, ginger, nutmeg,
fennel, cinnamon, white & black pepper, cardamom,
cloves, cayenne.
1вЃ„4 cup jar (net 1.0 oz.) #12036 $ 3.39
1вЃ„2 cup jar (net 2.2 oz.) #12052 $ 5.59
4 oz. bag #12049 $ 5.99
8 oz. bag #12081 $ 10.85
1 lb. bag #12010 $ 20.60
Tandoori Seasoning
Clay ovens known as tandoors and the flavorful food
they produce have become popular the world over.
The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and
baked in the tandoor. You might not have a clay oven
in the kitchen, but Tandoori Seasoning tastes great
anyway. Try it on baked, broiled or grilled chicken
kabobs, and sautГ©ed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger,
cardamom and saffron.
1вЃ„ 4 cup jar (net .8 oz.) #12131 $ 3.99
1вЃ„ 2 cup jar (net 2.2 oz.) #12157 $ 6.99
4 oz. bag #12144 $ 8.45
8 oz. bag #12186 $ 15.69
1 lb. bag #12115 $ 30.30
Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state
nestled in the middle of the Malabar Coast of India.
Though control of Goa was returned to India in 1961,
the four and a half centuries of Portuguese rule left
many lasting impressions. Pork Vindaloo is a favorite
dish of the Catholics, who make up a third of the
population of Goa. The Muslims and Hindus of India
prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5
TB. water, set aside. Heat 2 TB oil, brown 1В№/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put
browned pork back into pot, add Vindaloo paste, 1 cup
water, 6 TB. vinegar and 1 tsp. salt, cook 30 min. Add
4-6 cups cubed potatoes, cook till tender (45 min. or
so). For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne
pepper. Hand-mixed from: coriander, garlic, cumin,
ginger, cinnamon, crushed brown mustard, cayenne,
jalapeГ±o pepper, cardamom, turmeric, black pepper,
cloves.
1вЃ„ 4 cup jar (net 1.0 oz.) #12531 $ 3.49
1вЃ„ 2 cup jar (net 2.2 oz.) #12557 $ 5.95
4 oz. bag #12544 $ 6.69
8 oz. bag #12586 $ 12.15
1 lb. bag #12515 $ 23.20
Indian-Spiced Grilled Chicken
The combination of the spicy chicken and the cool
raita is truly delectable. This recipe is from Wendy
Pacheco, whose story can be found on page 27.
2 lbs. chicken (Wendy uses bone-in
chicken breasts, leaving the skin on
to keep the chicken moist)
Spice Rub:
1 TB. COARSE GROUND BLACK PEPPER
11вЃ„2 tsp. HUNGARIAN-STYLE SWEET
PAPRIKA
11вЃ„2 tsp. SMOKED SPANISH-STYLE PAPRIKA
1 TB. GARAM MASALA
2 tsp. GROUND CUMIN
2 tsp. TURKISH OREGANO
1вЃ„2-1 tsp. salt (optional)
1 tsp. NORTHWOODS FIRE SEASONING
1 garlic glove, crushed
1вЃ„2 tsp. CAYENNE PEPPER
3 TB. vegetable oil (Wendy uses canola)
2 TB. fresh lemon or lime juice (juice of
1 lime or 1вЃ„2 lemon)
2 TB. plain, unsweetened yogurt (Greek
yogurt is great here)
Wash the chicken, pat dry and set aside.
Combine all of the rub ingredients in a
bowl; mix well. Rub on the chicken, coating
Mac came to live with Wendy and Alberto in
exchange for some design work. They call him
their �Barter Collie.’ We think they got the better
end of the deal!
thoroughly. If you are using chicken with skin,
be sure to rub some of the spice rub under the
skin. You may not need all of the spice mix. Grill,
covered, over low or indirect heat, about 20
minutes per side, depending on the size. Use
a thermometer if in doubt—165° is good for
poultry. Serve with raita.
Raita:
2
2
3
2
1вЃ„2 1вЃ„4 medium cucumbers, peeled, seeded and
thinly sliced or chopped
Cups plain, unsweetened yogurt (Greek
is good here)
TB. lemon juice (juice of 1 small lemon)
TB. chopped fresh mint leaves
tsp. white sugar
tsp. salt (optional—to taste)
Combine all of the ingredients in a bowl and mix
well.
Prep. time: 10 minutes
Cooking time: 40 minutes
Serves: 3
Nutritional Information: Servings 3; Serving Size 7 oz. chicken,
2/3 cup raita (415g); Calories 490; Calories from fat 220; Total
fat 24g; Cholesterol 125mg; Sodium 290mg; Carbohydrate 18g;
Dietary Fiber 3g; Protein 49g.
Story continued on page 60
1-800-741-7787 | www.penzeys.com
21
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).
1вЃ„4 cup jar (net 2.0 oz.) #29133 $ 1.79
1вЃ„ 2 cup jar (net 4.0 oz.) #29159 $ 2.65
1 cup jar (net 8.0 oz.) #29188 $ 4.25
4 / S Special Seasoned Sea Salt
This smoky version of our 4/S gives a delicious smoky
burst of flavor wherever salt is called for. Like other
seasoned salts, Smoky 4/S is great for steaks, burgers,
chops, chicken, fish, veggies, popcorn and more.
Hand-mixed from: Coarse Sea Salt, Smoked Paprika,
Sugar, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1вЃ„ 2 cup jar (net 4.0 oz.) #29454 $ 2.95
1 cup jar (net 8.0 oz.) #29483 $ 4.59
4 / S Special Seasoned Sea Salt
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1вЃ„ 2 cup jar (net 4.0 oz.) #29359 $ 2.95
1 cup jar (net 8.0 oz.) #29388 $ 4.59
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 $ 4.09
1вЃ„ 2 cup jar (net 1.7 oz.) #21553 $ 7.19
1 cup jar (net 3.2 oz.) #21582 $ 14.09
2 cup jar (net 6.4 oz.) #21524 $ 26.29
4 cup jar (net 12.8 oz.) #21579 $ 52.55
French Four Spice
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and cloves.
1вЃ„ 4 cup jar (net 1.0 oz.) #13233 $ 3.59
1вЃ„ 2 cup jar (net 2.4 oz.) #13259 $ 5.99
4 oz. bag #13246 $ 6.25
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Thai Galangal Root
1вЃ„ 4 cup jar (net .8 oz.) #44239 $ 2.49
1вЃ„ 2 cup jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
Galena Street Rib and Chicken Rub
A mouth-watering traditional Southern-style seasoning
with hints of sage, nutmeg, and cayenne red pepper.
For pork ribs, rub on seasoning, 1-2 tsp. per pound.
Add a little more halfway through cooking. For chicken
use a bit less. For tasty barbecue sauce, mix 1 TB. in 1
cup tomato sauce or even ketchup. Really good for
grilled or broiled turkey wings—cut wings into
sections (we call them riblets) and sprinkle the Galena
Street on heavily before cooking. Hand-mixed from:
flake salt, sugar, black pepper, paprika, nutmeg, sage, and
cayenne red pepper.
1вЃ„4 cup jar (net 1.4 oz.) #21632 $ 3.39
1вЃ„2 cup jar (net 3.2 oz.) #21658 $ 5.59
4 oz. bag #21645 $ 4.25
8 oz. bag #21687 $ 7.35
1 lb. bag #21616 $ 13.60
Garlic
It is very easy to use granulated garlic, just sprinkle on
meat, fish, poultry, or vegetables. Use about В№/2 tsp. per
lb. To rehydrate: use В№/2 tsp. granulated garlic in 1 tsp.
water to equal 2 fresh cloves of garlic. For minced
garlic, use В№/4 tsp. in 1 tsp. water to equal 1 fresh clove
of garlic. Rehydrate garlic before adding to tart foods
like tomatoes (their acidic nature will stop the garlic
from developing to its full strength).
Granulated Garlic Powder
1вЃ„4 cup jar (net 1.3 oz.) #44439 $ 2.69
1вЃ„2 cup jar (net 2.9 oz.) #44455 $ 4.35
4 oz. bag #44442 $ 3.29
8 oz. bag #44484 $ 5.59
1 lb. bag #44413 $ 10.20
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse flake salt,
granulated garlic, and minced parsley.
1вЃ„4 cup jar (net 1.4 oz.) #21832 $ 3.09
1вЃ„ 2 cup jar (net 3.3 oz.) #21858 $ 4.99
4 oz. bag #21845 $ 3.49
8 oz. bag #21887 $ 5.95
1 lb. bag #21816 $ 10.80
Greek Seasoning
A traditional blend of lemon, garlic and oregano. To
make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 min. Add В№/4 cup olive oil,
В№/4 cup salad oil, В№/3 cup red wine vinegar (or В№/4 cup
balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if
desired. Use to dress vegetable salads, tomatoes and
red onion with feta cheese and olives, chicken and
pasta salads, or a plain lettuce salad. For gyros, mix 1
TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Great on grilled, baked or fried
fish or chicken, rub on 1 tsp. per lb. Hand-mixed from:
coarse salt,  Turkish oregano, garlic, lemon, black pepper,
marjoram.
1вЃ„4 cup jar (net 1.0 oz.) #21937 $ 3.15
1вЃ„ 2 cup jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
Minced Garlic
1вЃ„4 cup jar (net 1.2 oz.) #44534 $ 2.79
1вЃ„2 cup jar (net 2.6 oz.) #44550 $ 4.55
4 oz. bag #44547 $ 3.55
8 oz. bag #44589 $ 6.09
1 lb. bag #44518 $ 11.20
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
Seafood Primavera
The sauce in this recipe from Jennifer VonGroven is so delicious, you may want to double it and use it to toss with
steamed veggies or as a dip for fresh bread. To read Jennifer’s story, turn to page 15.
1 lb. fresh or frozen (unseasoned)
mussels
1вЃ„2 lb. fresh or frozen shrimp, deveined
(use 11⁄2 lbs. shrimp if you don’t care
for mussels or substitute scallops or
whitefish)
3вЃ„4 pkg. angel hair or your favorite pasta
1-2 TB. CHICKEN or VEGETABLE SOUP
BASE
1 Cup asparagus, cut into 1-inch pieces
2 TB. olive oil
11вЃ„4tsp. PENZEYS MINCED GARLIC, or
5 cloves fresh garlic, minced
2 shallots, minced
2 tsp. butter
1вЃ„4 Cup white wine (plus extra to sip on
while cooking)
4 green onions, chopped and divided
1вЃ„4 Cup fresh parsley, chopped
1 TB. FOX POINT SEASONING (or
SUNNY PARIS or MURAL OF FLAVOR)
1вЃ„2 Cup grated Romano cheese
1 large lemon (1вЃ„2 juiced,
1
вЃ„2 thinly sliced)
1вЃ„4 tsp. salt, to taste
1вЃ„4-1вЃ„2tsp. PENZEYS FRESHLY GROUND
PEPPER, to taste
See spice Index on page 61
Prepare the seafood for cooking. Scrub the outside
of the mussels to remove any traces of beard or
grime. Throw out any suspicious mussels, such as
any that smell bad or won’t close when rinsed. Also
clean and rinse the shrimp. If the seafood is frozen,
it does not need to be completely thawed, but do
clean them well since it’s going straight from pot
to plate.
seafood to steam for about 3 minutes (if liquid is
evaporating too quickly, add the remaining pasta
water). Stir in the cheese and cook for about a
minute or so with the cover off. You may need to
cook longer if you have a cooler pan. Squeeze the
juice from one half of the lemon and remove from
heat. Stir well to get all the good flavor from the
bottom of the pan, salt and PEPPER to taste.
Bring a large pot of water for the pasta to a boil.
Add the SOUP BASE and stir. Add the pasta and
cook until al dente (for whole grain pasta, boil
about 2 minutes longer than regular pasta to
achieve the same tenderness). Reserve 1вЃ„4 cup of
pasta water when draining. Place in a serving bowl
and toss with a bit of olive oil to prevent sticking.
Add the asparagus, remaining green onion and the
seafood mixture to the pasta and toss to combine.
Garnish with extra grated Romano, black pepper
and lemon slices.
Steam or pan-cook the asparagus in olive oil until
just starting to get tender, but not wilted.
In a separate large pan with a lid, heat the olive oil
over medium heat. The oil is ready when you can
either smell it or notice just a bit of steam rising
from the pan. Toss in the garlic and shallots, and
cook until tender and just starting to brown. Add
the butter, white wine, half the green onion, the
parsley and FOX POINT, cover, and cook until the
wine is reduced to about half or less.
Remove the lid, add 3 TB. of the reserved pasta
water, the mussels and shrimp. Cover and allow the
A note from Jennifer: “You can swap out the
seafood and veggies for whatever tickles your
fancy. I’ve made it with white fish (yum), scallops
(double yum) and with broccoli or fresh green
beans.”
Prep. time: 15 minutes
Cooking time: about 10 minutes for pasta,
10 minutes for seafood
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 1/2 cups
(427g); Calories 660; Calories from fat 170; Total fat 19g;
Cholesterol 140mg; Sodium 1760mg; Carbohydrate 78g; Dietary
Fiber 6g; Protein 45g.
1-800-741-7787 | www.penzeys.com
23
Gingersnap Cookies
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking;
it is a must for the holidays—from
gingerbread to pumpkin pie to fruit
cakes, and it is also increasingly used
to flavor a variety of other dishes.
Ginger is essential for Asian and
Indian dishes where it is used in
many ways—from Indian curries, to
Japanese marinades, to Chinese stir-fry.
A pinch of ginger is a nice boost to
the flavor of salt-free dishes, and also
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 $ 3.59
1⁄ 2 cup jar (net 3.1 oz.) #58856 $ 6.15
4 oz. bag #58843 $ 5.45
8 oz. bag #58885 $ 9.85
1 lb. bag #58814 $ 18.70
Sliced China Ginger Root
Dried sliced ginger root pieces stay fresh and
flavorful indefinitely, so they will be ready when
you are. Add a slice to stock for
chicken soup, Indian curries
and Asian dishes. The flavor
is strong and vibrant - if a
full slice is too much,
smaller pieces can be
broken off by hand.
4 oz. bag #54645 $ 3.39
8 oz. bag #54687 $ 5.75
1 lb. bag #54616 $ 10.50
24
Penzeys spices | early summer
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about В№/2 tsp. per quart.
1вЃ„4 cup jar (net .7 oz.) #31130 $ 2.55
1вЃ„ 2 cup jar (net 1.7 oz.) #31156 $ 4.09
4 oz. bag #31143 $ 4.45
8 oz. bag #31185 $ 7.89
1 lb. bag #31114 $ 14.80
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.
For desicious cookie recipes, go to
www.penzeys.com and click on Recipes.
1вЃ„4 cup jar (net .4 oz.) #13338 $ 2.39
1вЃ„ 2 cup jar (net .8 oz.) #13354 $ 4.85
1 oz. bag #13367 $ 4.75
4 oz. bag #13341 $ 11.29
8 oz. bag #13383 $ 21.45
Horseradish Dip
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 2.65
1⁄ 2 cup jar (net 1.9 oz.) #44655 $ 4.25
4 oz. bag #44642 $ 4.45
8 oz. bag #44684 $ 7.89
1 lb. bag #44613 $ 14.80
Cracked China Ginger
Cracked ginger is traditionally used for pickling
and canning recipes, but is most popular now for
marinades, sauces and stock making. Add
1 tsp. to chicken stock or make
flavorful Japanese-style
marinade with 1 tsp. cracked
ginger, 2 fresh garlic cloves
(smashed), В№/2 cup soy
sauce and В№/4 cup
chopped pineapple. Add
В№/4 tsp. white pepper if
desired. Use to marinate
1 lb. shrimp or cubed
chicken or pork for stir-fry
with mixed vegetables.
1⁄ 4 cup jar (net .9 oz.) #44734 $ 2.55
1⁄ 2 cup jar (net 1.7 oz.) #44750 $ 4.09
4 oz. bag #44747 $ 4.45
8 oz. bag #44789 $ 7.89
1 lb. bag #44718 $ 14.80
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min.
Blend with ВІ/3 cup sour cream and В№/3 cup mayo. Thin
with a bit of vinegar. Hand-mixed from: ground
horseradish, salt, dextrose, onion powder, lemon
peel, dill weed, black pepper, chives.
1вЃ„4 cup jar (net .8 oz.) #22039 $ 3.25
1вЃ„ 2 cup jar (net 2.0 oz.) #22055 $5.35
4 oz. bag #22042 $ 5.99
8 oz. bag #22084 $ 10.85
1 lb. bag #22013 $ 20.60
Horseradish Powder
Mix 1В№/2 parts water with 1 part horseradish. Serve with
prime rib, roast beef, baked potatoes.
Mix into tomato sauce with lemon for seafood
cocktail sauce.
1вЃ„4 cup jar (net .7 oz.) #44934 $ 2.59
1вЃ„ 2 cup jar (net 2.0 oz.) #44950 $ 4.19
4 oz. bag #44947 $ 4.15
8 oz. bag #44989 $ 7.29
1 lb. bag #44918 $ 13.60
Italian Herb Mix
One of the best flavor combinations around. All the
sweet, flavorful herbs used in Italy—perfect for pizza
and spaghetti sauce. Try Italian Herb on oven roasted
potatoes—crumble on 1 tsp. Italian Herb per
pound with a bit of olive oil, garlic, and salt.
Roast at 350В° for an hour, tossing every 15 min.
Italian salad dressing: mix 2 tsp. with В№/3 cup
vinegar and В№/2 - 2/3 cup oil. Add garlic,
pepper, salt, and sugar to taste. Hand-mixed
from: oregano, basil, marjoram, thyme,
rosemary.
1вЃ„4 cup jar (net .2 oz.) #13433 $ 1.95
1вЃ„ 2 cup jar (net .7 oz.) #13459 $ 3.99
1 oz. bag #13462 $ 3.39
4 oz. bag #13446 $ 7.89
8 oz. bag #13488 $ 14.69
Italian Sausage Seasoning
Lamb Seasoning
Spicy, not hot. Great for meatball sandwiches. For Hot
Italians: add В№/4 - В№/2 tsp. crushed red pepper and 1 tsp.
red wine vinegar per lb. Hand-mixed from: salt, cracked/
ground fennel, black pepper, sugar.
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 1.6 oz.) #28231 $ 2.95
1вЃ„ 2 cup jar (net 3.7 oz.) #28257 $ 4.69
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.69
1 lb. bag #28215 $ 8.30
1вЃ„ 4 cup jar (net .8 oz.) #13738 $ 2.89
1вЃ„ 2 cup jar (net 1.5 oz.) #13754 $ 4.59
4 oz. bag #13741 $ 5.59
Jerk Chicken & Fish Seasoning
Delicious Jamaican-style BBQ blend for chicken and
seafood. Use 1 TB. per lb with 2 TB. water. Let stand 5 min.
Add the juice of half a lemon and salt to taste. Rub on, grill
over medium heat. Slightly hot; for authentic Jamaican
taste add more hot pepper. Hand-mixed from: ginger, brown
sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme,
nutmeg, black pepper, cumin, red pepper, jalapeГ±o.
1вЃ„4 cup jar (net 1.1 oz.) #13633 $ 3.59
1вЃ„ 2 cup jar (net 2.5 oz.) #13659 $ 5.99
4 oz. bag #13646 $ 5.99
8 oz. bag #13688 $ 10.85
1 lb. bag #13617 $ 20.60
Jerk Pork Seasoning
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.55
1⁄ 2 cup jar (net .5 oz.) #31251 $ 2.95
4 oz. bag #31248 $ 4.45
Lemon Peel
Extra fancy California zest (outer peel) with strong lemon
flavor and bright yellow color. Minced lemon peel is
preferred for baked goods such as lemon poppy seed
muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1вЃ„3 as much as a recipe calls for.
Minced Californian Lemon Peel
1вЃ„4 cup jar (net 1.0 oz.) #13538 $ 3.59
1вЃ„ 2 cup jar (net 2.5 oz.) #13554 $ 5.99
4 oz. bag #13541 $ 5.99
8 oz. bag #13583 $ 10.85
1 lb. bag #13512 $ 20.60
1вЃ„4 cup jar (net 1.0 oz.) #48437 $ 3.09
1вЃ„ 2 cup jar (net 2.0 oz.) #48453 $ 5.69
1 cup jar (net 4.4 oz.) #48482 $ 10.75
2 cup jar (net 9.0 oz.) #48424 $ 20.99
1вЃ„ 4 cup jar (net .6 oz.) #54937 $ 2.19
1вЃ„ 2 cup jar (net 1.3 oz.) #54953 $ 3.35
4 oz. bag #54940 $ 3.39
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1вЃ„ 4 cup jar (net .8 oz.) #55039 $ 3.15
1вЃ„ 2 cup jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
Krakow Nights (Polish-Style Seasoning)
All purpose, time tested seasoning, great for adding rich
depth of flavor to quick-cooked meals. Shake on chops,
steaks and chicken breasts. Great on pork or beef
roast;perfect with pasta. Hand-mixed from: salt, black and
white pepper, sugar, coriander, garlic, mustard, marjoram,
mace, savory.
1вЃ„4 cup jar (net 1.7 oz.) #28431 $ 3.85
1вЃ„ 2 cup jar (net 3.4 oz.) #28457 $ 6.59
4 oz. bag #28444 $ 4.09
8 oz. bag #28486 $ 6.99
1 lb. bag #28415 $ 12.90
Powdered Californian Lemon Peel
Mace
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
1 oz. bulk bag #55163 $ 3.09
4 oz. bag #55147 $ 7.29
Ground Grenadian Mace
1вЃ„ 4 cup jar (net .9 oz.) #45131 $ 3.75
1вЃ„ 2 cup jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
Whole Turkish Mahlab
1вЃ„ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1вЃ„ 2 cup jar (net 2.2 oz.) #55255 $ 5.25
4 oz. bag #55242 $ 5.69
Marjoram
Marjoram is one of the most popular herbs in Europe,
but it hasn’t yet gained the popularity of basil and
oregano here in America. Its flavor is a sweet, flowery
cross between oregano and basil, making it the perfect
addition to soup, stews, tomato sauces, and dishes such
as baked chicken. It’s also nice for creamy potato dishes
like scalloped potatoes and potato soup. From Egypt.
1⁄4 cup jar (net .2 oz.) #31330 $ 1.45
1⁄ 2 cup jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
See spice Index on page 61
C
D
B
Used in SE Asia, India and China to add lemony flavor.
1вЃ„4 cup jar (net .9 oz.) #45036 $ 2.85
1вЃ„ 2 cup jar (net 1.6 oz.) #45052 $ 5.25
1 cup jar (net 3.2 oz.) #45081 $ 10.19
2 cup jar (net 6.4 oz.) #45023 $ 20.15
Use to reduce the wild flavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
A
Lemon Grass
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.
Juniper Berries
E
G
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The �A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The �B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The �C’,
�D’, and �E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The �G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
A. 4 fl. oz. (1вЃ„ 2 cup) 1ВівЃ„ 4" diameter x 4В№вЃ„ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $  1.25
B. 4 fl. oz. (1вЃ„ 2 cup) 2В№вЃ„ 4" diameter x 2ВівЃ„ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.25
C. 8 fl. oz. (1 cup) 2В№вЃ„ 4" diameter x 4В№вЃ„ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.69
D. 16 fl. oz. (2 cup) 3В№вЃ„ 2" diameter x 3ВівЃ„ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.79
E. 32 fl. oz. (4 cup) 3В№вЃ„ 2" diameter x 6ВівЃ„ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.39
G. 8 fl. oz. (1 cup) 2" diameter x 5В№вЃ„ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.69
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads, tabouli
and main dishes, and preferred for English-style lamb
and jellies. Peppermint has a warm and spicy mint flavor
and is the traditional mint used for flavoring candies and
chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.49
4 oz. bag #31543 $ 5.69
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.49
4 oz. bag #31648 $ 5.69
1-800-741-7787 | www.penzeys.com
25
Penzeys Freshly Ground Pepper
A simple shake brings life to salads, sandwiches, pasta, meat, potatoes,
soup and eggs. Cut back on sodium by keeping Penzeys Freshly Ground
Pepper right at salt’s side. Reach for the pepper first!
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.75
1⁄2 cup jar (net 2.4 oz.) #46354 $ 4.29
4 oz. bag #46341 $ 3.65
8 oz. bag #46383 $ 5.99
1 lb. bag #46312 $ 10.90
Black Peppercorns
Whole Special Extra BoldВ®
Indian Black Peppercorns
The pepper harvest in Sarawak on
the island of Borneo is a centuries old
event that brings families and friends
together to celebrate the culmination of
a year of growth and (with luck) good
weather. The pepper harvest takes place
at the driest time of year, in late June
through early July.
Harvesting is still done by hand just
as it has always been. Determining the
peak of ripeness of pepper is a hands-on,
visual job. All of the pepper on a vine
does not mature at the same rate and
the subtle color differences are closely
monitored. Some spikes of peppercorns
are in a better location on the vine and
receive more sunlight and nutrients,
so they can be harvested earlier. The
harvesters must be ready at all times,
as pepper can quickly mature from the
dark green berries used to produce black
pepper, to the yellow and red berries
which are then soaked for white pepper.
Creamy white pepper, the type we carry
at Penzeys, fetches the highest price
for farmers. It also presents a greater
challenge. The longer pepper is left to
ripen, the higher the potential for heavy
rains to wipe out the crop or the hot
sun to dry the pepper on the vine. It is
the extra care and risks the farmers take
that produces the rich, sweet flavor that
has made pepper the king of spices for
millennia.
Special Extra BoldВ® Indian Black Peppercorns are the
world’s best—only ten pounds out of every ton of
pepper makes the special grade. If you are new to
good pepper, you might want to stick with the
regular Tellicherry, as they are a better deal, but if you
really enjoy pepper you will appreciate the
difference. Great on everything, especially beef,
chicken, chops, fish, salads, vegetables, soups, and
omelets.
1вЃ„4 cup jar (net 1.0 oz.) #56836 $ 2.79
1вЃ„2 cup jar (net 2.1 oz.) #56852 $ 4.59
4 oz. bag #56849 $ 4.79
8 oz. bag #56881 $ 8.55
1 lb. bag #56810 $ 16.10
White Peppercorns
White Peppercorns are regarded by many parts of
the world as the finest flavored, most preferred
pepper, rich and sophisticated. White peppercorns
start out the same as black peppercorns, but then are
allowed to ripen more fully on the vine, to produce a
very large berry with a looser outer shell. This black
outer shell is then removed in one of two traditional
ways: the Muntok peppercorns are soaked in water
until the black shell loosens, while the Sarawak
peppercorns are held under a constantly flowing
stream of spring water, yielding a whiter color, and
an extra clean product. Both white peppercorns have
the traditional rich, winey, somewhat hot flavor that
is nice used in soup, on grilled meat or poultry, in
light-colored dishes or mixed with black peppercorns
for a broader range of flavor. Many Asian dishes rely
heavily on the flavor of white pepper, and it is
preferred for cooking the foods of Southeast Asia,
and Southern and Eastern Europe.
Whole Sarawak White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56739 $ 3.09
1вЃ„ 2 cup jar (net 2.4 oz.) #56758 $ 5.09
4 oz. bag #56744 $ 5.09
8 oz. bag #56789 $ 9.15
1 lb. bag #56717 $ 17.30
Whole Muntok White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56236 $ 2.85
1вЃ„ 2 cup jar (net 2.5 oz.) #56252 $ 4.65
4 oz. bag #56249 $ 4.15
8 oz. bag #56281 $ 7.29
1 lb. bag #56210 $ 13.60
26
Penzeys spices | early 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 $ 2.59
1вЃ„ 2 cup jar (net 2.2 oz.) #56052 $ 4.19
4 oz. bag #56049 $ 3.85
8 oz. bag #56081 $ 6.65
1 lb. bag #56010 $ 12.30
Whole Malabar Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56131 $ 2.65
1вЃ„ 2 cup jar (net 2.5 oz.) #56157 $ 4.25
4 oz. bag #56144 $ 3.55
8 oz. bag #56186 $ 6.09
1 lb. bag #56115 $ 11.20
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns
can be ground in a peppermill like black peppercorns
or crushed between your fingers. From India.
1вЃ„ 4 cup jar (net .4 oz.) #56331 $ 2.85
1вЃ„ 2 cup jar (net .7 oz.) #56357 $ 5.25
1 cup jar (net 1.5 oz.) #56386 $ 10.19
2 cup jar (net 3.0 oz.) #56328 $ 19.69
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they
are so called because of their size and flavor. Called
for in almost anything, such as poultry, vegetables or
fish.
1вЃ„ 4 cup jar (net .5 oz.) #56436 $ 4.25
1вЃ„ 2 cup jar (net 1.1 oz.) #56452 $ 8.09
1 cup jar (net 2.2 oz.) #56481 $ 14.45
2 cup jar (net 4.4 oz.) #56423 $ 24.99
Wendy and her
husband Alberto
have been making
friends in their new
home and both love
learning about real
Mexican foods and
customs.
Wendy Pacheco
I
t was a bit scary, but I do not
regret it at all,” says Wendy Pacheco
from her new home in San Miguel
de Allende, Mexico.
“Both my parents passed away
when they were relatively young.
Since that time, I began thinking
about my increasingly hectic lifestyle
and the lack of time I had for my
family.
“As the years went by, both my
husband Alberto and I began talking
about reordering our priorities. We
had visited Mexico several times and
I was always sad to leave, so when our
kids finished college we decided to
check things out. We both fell in
love with San Miguel and within four
months sold our home in Virginia
and bought our new home in the
central highlands of Mexico.
“San Miguel is a beautiful colonial
center with buildings from the 17th
and 18th centuries. It offers lots of
art and culture and every day can be
an adventure.
“I think I enjoy the people most.
They are warm and open and have
an extremely good sense of humor.
I like the closeness of the families
here and how the older people are
respected and taken care of. I love
the food and the more laid-back
approach to life. As a Type A
personality I’m not quite there yet,
but
I’m learning.
“At first there were many things
I could not find here, like premixed
chili powder. It frustrated me, but it
has also made me a more creative
cook. At first I simply did not make
recipes with chili powder, but then
after a period of pouting, I decided
to look at the ingredient list and
began experimenting.
“The Bajio, where San Miguel is
located, is called the �bread basket of
Mexico.’ The climate here provides
several growing seasons, so fresh fruit
and vegetables abound. We’re trying
many new foods, I’m learning how to
accent its flavor and we’re eating so
much healthier.
“There are many farms and tiny
stores which we enjoy walking to as
we explore this new culture we’re
living in. On Tuesdays, there is an
open-air market or tianguis which
dates back to the pre-Hispanic
period. It sells everything from
produce to meat to flowers to shoes.
This is a true bazaar in every sense of
the word. It is lively and very
colorful.
“The kitchen is and always has
been the center of our home. We
like to explore new foods and try
new recipes. My husband is excited
about exploring his inner cook and
now makes meals on a regular basis.
“I think eating and cooking is
about more than nourishment. It is a
symbol of culture, community,
family, friends, celebration and love.
And when I taste something great, I
always ask for the recipe!”
Salpicon Steak Salad
This recipe from Wendy’s mother-in-law is great for
lunch or a light dinner.
1 lb. flank steak
1 white onion, roughly chopped
2 tsp. salt
2-3 garlic cloves, crushed (or 1вЃ„2-3вЃ„4 tsp. PENZEYS
MINCED GARLIC)
5 WHOLE BLACK PEPPERCORNS
1 WHOLE BAY LEAF
1 tsp. MEXICAN OREGANO
Dressing
3 TB. apple cider vinegar
11вЃ„2 TB. fresh lime juice (juice of 1 lime)
1вЃ„2-1 TB. MEXICAN OREGANO
11вЃ„2 tsp. salt
1-2 serrano chiles or 2 jalapeГ±o peppers, finely
chopped (remove seeds and membrane if
you do not want too much heat; if you
do not like chile peppers, you can use 1вЃ„2
tsp. GROUND BLACK PEPPER)
1вЃ„2 Cup olive or canola oil
Salad:
4 Cups lettuce (Wendy uses romaine), torn
into small pieces
1вЃ„2 sliced red onion
2 TB. fresh cilantro
1 sliced avocado
Put the flank steak in stock pot. Add enough
water to cover the beef. Add the onion, salt, garlic,
PEPPERCORNS and BAY LEAF. After bringing to a
boil, reduce the heat to a simmer. Add the OREGANO
and cook, uncovered, until the beef is tender, 60-90
minutes. Add more water to cover the beef if needed.
Remove the beef from the water. Let cool and then
shred. Refrigerate.
Mix all of the dressing ingredients and refrigerate.
When ready to serve, divide the lettuce among 4 or 6
plates. Place the beef on the lettuce; top with onion,
cilantro and avocado; spoon on enough dressing to
coat. Salt and pepper to taste.
Prep. time: 15 minutes
Cooking time: 60-90 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 3 oz. steak, 1/8 cup
dressing, 3/4 cup salad (199g); Calories 340; Calories from fat 250;
Total fat 28g; Cholesterol 25mg; Sodium 710mg; Carbohydrate 7g;
Dietary Fiber 4g; Protein 18g.
Food is a great excuse for Peyton (center) and
her buddies Sherlyn and Nicole to get together.
Peyton Williams-Young
Food makes me smile,” says
chocolate cake with penuche
frosting. We have many cherished
traditions that involve food and
Peyton Williams-Young of Burke,
holidays.
Virginia. “Reading about it, shopping
“Growing up in Toledo, Ohio it
for it, preparing it, photographing it
was just my dad, mom and me.
and of course eating it. Best of all, I
However my closest friend at home,
get to enjoy it with people I love, and
Nicole, could practically be called a
they certainly tell me they enjoy it
sister since we’ve spent so much time
too.”
together. We’ve been friends for
Peyton, who turns 25 in April, is
over 14 years and have eaten a lot of
planning to marry her fiancГ© Chris
meals together in all different cities
this year. Cooking already is an
and countries, and we’ve cooked a
integral part of their relationship. “I
lot of them too. Even though we
do nearly all of the cooking but Chris
don’t live across the street from each
will eat just about anything. So even
other anymore we still share recipes
though we don’t cook much together
and ingredient brainstorms over the
yet as a team I can
phone.
make just about
“And now there is
anything and know
Even
though
we
don’t
Chris,
my Alabama
that he’ll eat it. He’s
live
across
the
street
from
influence.
I already
also very
had a taste for grits,
each other anymore we
appreciative, and
greens and
still
share
recipes
and
when you know
cornbread, but
ingredient brainstorms
someone enjoys
there have definitely
eating what you
over the phone.
been other dishes
make, it's always
for which I’ve
more fun to cook.
acquired
a
bigger
taste than before.
“At my core has always been a
I’ve
had
the
pleasure
of enjoying
strong-knit family. I would say that my
great meals anytime we head south,
parents have equally been my biggest
and look forward to barbeque, Cajun
influences. They are both intelligent
food, fried crab claws and sweet tea.
people, with a sense of civic
“I’m excited for another season of
responsibility and an attentiveness to
fresh produce and grilling. I
social issues that I share, and that has
mentioned Chris doesn’t cook much,
spurred my interest in exploring the
but he is the grill master in our
world and in trying to consider the
house. I’ll prepare the sides and
needs of others.
prep the meat or seafood and he’ll
“At home my mom does most of
grill. We love enjoying the company
the cooking, so it was with her that I
of family or friends out on the deck,
was most often in the kitchen. Dad
with an appetizer to start, drinks, a
has his specialties though, including
great meal, and tasty dessert while
omelets, cheeseburgers, chili and
relaxing in the nice weather.”
“
”
Peyton’s Delicious Chicken
This recipe from Peyton makes plain grilled chicken
truly incredible, and the sauce adds a lot of extra zip.
4 skin-on, bone-in chicken thighs (usually a
little over a pound); bone-in breasts can
be used, just up the cooking time
1 TB. THYME
1 TB. OREGANO
1 TB. GROUND CUMIN
1 TB. HUNGARIAN-STYLE SWEET PAPRIKA
1вЃ„4 tsp. GRANULATED GARLIC POWDER
1вЃ„2 tsp. 4/S or SEASONED SALT
1вЃ„2 tsp. PENZEYS FRESHLY GROUND PEPPER
White Sauce:
11вЃ„4 Cups mayonnaise
1вЃ„4 Cup white vinegar
1вЃ„4 tsp. PENZEYS MINCED GARLIC
1 TB. PENZEYS FRESHLY GROUND PEPPER
1вЃ„4 tsp. CAYENNE PEPPER
1 TB. spicy coarse brown mustard
1 tsp. sugar
1 tsp. salt
2 tsp. NATURAL WASABI POWDER, more
or less to taste
Rinse the chicken and pat dry. Combine all of the
SPICES and mix well. Rub the mixture all over the
chicken. You don’t need to use all the spice mix.
Cover and refrigerate for 4-6 hours to let the flavors
meld.
Meanwhile, mix together the white sauce
ingredients until well blended. Peyton comments,
“This is really an instance where you mix to taste. I
don’t think my proportions have ever been exactly
the same.” Cover and chill at least 2 hours, but the
longer the better.
Once the chicken has been marinating long enough,
heat the grill to between 350 and 400В°. Grill the
chicken, covered, for 10-15 minutes on each side or
until a meat thermometer registers 165В°. If desired, it
is a nice touch to baste on some of the white sauce
during cooking (although a bit messy). Serve with
more sauce on the side.
Prep. time: 10 minutes plus marinating time
Cooking time: 20-30 minutes depending on size of
pieces and heat of grill
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 thigh, 1/4 cup
sauce (180g); Calories 380; Calories from fat 240; Total fat 27g;
Cholesterol 110mg; Sodium 930mg; Carbohydrate 10g; Dietary
Fiber 2g; Protein 21g.
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—
from shaker grind to coarse. To fill the peppermill and
adjust the grind, unscrew the nut on top of the mill, lift
off the wood cap, fill with peppercorns, then place the
top back on. The tighter the top is screwed on, the finer
the ground pepper will be. If the top is screwed halfway
down, there will be a large opening in the grinding
mechanism, allowing big chunks of pepper to fall
through. If the top is screwed down tightly, there will be
a small opening for fine pepper. Our salt shakers have
larger holes in the top and are designed to be used with
coarse style flake salt. Fine table salts may pour too
quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 24.95
6" Peppermill (Natural Finish) #91143 $ 24.95
8" Peppermill (Dark Finish) #91459 $ 33.95
8" Peppermill (Natural Finish) #91446 $ 33.95
available in 2 sizes and 2 finishes
Salt Shakers (filled with Kosher style flake salt)
6” Peppermill and Salt Shaker shown above in Dark Finish
6" Salt Shaker (Dark Finish) #91170 $ 6.95
6" Salt Shaker (Natural Finish) #91167 $ 6.95
8" Salt Shaker (Dark Finish) #91475 $ 7.95
8" Salt Shaker (Natural Finish) #91462 $ 7.95
available in 2 sizes and 2 finishes
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 29.95
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 29.95
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 39.95
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 39.95
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
Pepper Blends
Special Grinds
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1вЃ„ 4 cup jar (net 1.0 oz.) #14135 $ 2.99
1вЃ„ 2 cup jar (net 2.3 oz.) #14151 $ 4.95
4 oz. bag #14148 $ 4.59
8 oz. bag #14180 $ 7.99
1 lb. bag #14119 $ 14.90
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1вЃ„ 4 cup jar (net 1.0 oz.) #14430 $ 4.59
1вЃ„ 2 cup jar (net 2.1 oz.) #14456 $ 8.69
2 cup jar (net 7.7 oz.) #14427 $27.59
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1вЃ„ 4 cup jar (net 1.0 oz.) #13833 $ 3.49
1вЃ„ 2 cup jar (net 2.3 oz.) #13859 $ 5.89
4 oz. bag #13846 $ 6.25
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on В№/2 -1 tsp. per
pound, dust with a bit of flour and sautГ© in a small
amount of olive oil. Store in the refrigerator in the
summer months to prevent clumping. Hand-mixed
from: coarse salt, Tellicherry black pepper, shallots,
tarragon and bay leaves.
1вЃ„ 4 cup jar (net .6 oz.) #22734 $ 3.25
1вЃ„ 2 cup jar (net 1.6 oz.) #22750 $ 5.39
4 oz. bag #22747 $ 6.69
8 oz. bag #22789 $ 12.15
1 lb. bag #22718 $ 23.20
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For
salt-free lemon-pepper, see Sunny Spain.
1вЃ„ 4 cup jar (net 1.4 oz.) #22534 $ 3.39
1вЃ„ 2 cup jar (net 2.8 oz.) #22550 $ 5.59
4 oz. bag #22547 $ 4.89
8 oz. bag #22589 $ 8.69
1 lb. bag #22518 $ 16.30
Ground White Pepper
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 2.89
1⁄ 2 cup jar (net 2.4 oz.) #46459 $ 4.75
4 oz. bag #46446 $ 4.45
8 oz. bag #46488 $ 7.89
1 lb. bag #46417 $ 14.80
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 2.89
1⁄ 2 cup jar (net 2.5 oz.) #46554 $ 4.79
4 oz. bag #46541 $ 4.45
8 oz. bag #46583 $ 7.89
1 lb. bag #46512 $ 14.80
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 2.45
1⁄ 2 cup jar (net 2.2 oz.) #45757 $ 3.85
4 oz. bag #45744 $ 3.19
8 oz. bag #45786 $ 5.39
1 lb. bag #45715 $ 9.80
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.55
1⁄ 2 cup jar (net 2.1 oz.) #45852 $ 4.09
4 oz. bag #45849 $ 3.85
8 oz. bag #45881 $ 6.65
1 lb. bag #45810 $ 12.30
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.59
1⁄ 2 cup jar (net 2.2 oz.) #46059 $ 4.19
4 oz. bag #46046 $ 3.85
8 oz. bag #46088 $ 6.65
1 lb. bag #46017 $ 12.30
Szechuan Peppercorns
More spicy, fragrant and fresher than ever. These are
not true peppercorns, but are actually an aromatic
reddish berry with a black inner seed and peppery bite.
A must for Asian cooking. Perfect added to chicken
soup.
1вЃ„ 4 cup jar (net .4 oz.) #56531 $ 2.35
1вЃ„ 2 cup jar (net 1.0 oz.) #56557 $ 3.69
4 oz. bag #56544 $ 5.49
8 oz. bag #56586 $ 9.95
1 lb. bag #56515 $ 18.90
Szechuan Pepper Salt
The easiest way to add the great flavor of Szechuan
Peppercorns to any dish. The Peppercorns are roasted
and ground and then mixed with flake salt. Sprinkle on
duck, pork, veggies, eggs, use in soups, on salads, the
possibilities are endless. Contains salt and Szechuan
Peppercorns.
1вЃ„ 4 Cup jar (net 1.3 oz.) #22639 $ 3.49
1вЃ„ 2 Cup jar (net 3.0 oz.) #22655 $ 5.95
4 oz. bag #22642 $ 5.09
8 oz. bag #22684 $ 8.99
1 lb. bag #22613 $ 16.90
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.65
1⁄ 2 cup jar (net 2.3 oz.) #46259 $ 4.29
4 oz. bag #46246 $ 3.85
8 oz. bag #46288 $ 6.65
1 lb. bag #46217 $ 12.30
Joy and husband Tim are excited about sharing
healthier meals with others.
Joy Mandel
For health reasons my husband
Tim and I have moved to a more
plant-based diet,” says Joy Mandel of
Baltimore, Maryland. “It has been
going great. I really enjoy exploring
new recipes and new foods.
“My sister Hilary Smith has been a
vegetarian for 40 years and is a
fantastic cook so we have eaten her
food over the years and loved it. She
is my inspiration. I have been
cooking vegetarian meals for a long
time, but just recently gave up meat
completely for health reasons. My
cholesterol went down 50 points in 6
weeks.
“Some people complain that
vegetarian diets are so restrictive
and, yes, they can be somewhat
restrictive. But on the other hand
there is a wealth of wonderful, good
food that you can prepare. It’s just so
important that we eat healthier
meals. My friends have been
wonderfully supportive and are more
than willing to eat my mostly vegan
meals.
“Our diet has definitely led to
more food explorations. I find that
different ethnic cuisines are much
more accommodating to this way of
eating than the typical American
meat-based, fried everything diet!
Indian, Asian, Mexican—all have
been great.”
Joy is a social worker who
currently works part-time in a
hospital emergency room dealing
with psychiatric emergencies. “There
is definitely satisfaction in helping
folks,” she says. “There are times
when if it’s appropriate for the
patient, I can spend some time with
them and let them talk about their
issues. Often just getting things off
their chests is helpful.”
Joy is also involved at her
synagogue. “Many congregations in
the Baltimore area cook for one of
our food banks/soup kitchens,
usually once a month. They have
provided the recipes and we just
make the meals, freeze them and
deliver them. They are also starting
to work at the kitchen so my
husband and I are going to do that.
“One of the main pillars of
Judaism is �tikkun olam’ which in
Hebrew means repairing the world.
There’s where I find the most
meaning. A friend and I head up a
committee of folks who prepare
meals for congregants who are
experiencing either illness in the
family, just had a new baby or any
other circumstance where they need
some help. We do what we can. It
makes me feel like I am doing my
part to repair the world on an
individual scale.”
Black Bean Quinoa Salad
If you’ve never tried quinoa, be sure to make this
recipe from Joy. It is a great introduction to the
super-healthy, quick-cooking grain.
1
1
1
1
1
2
1вЃ„4 1вЃ„2
1
2
1
1-2
mango, peeled and diced small
red bell pepper, seeded and diced small
Cup thinly sliced scallions
Cup chopped cilantro
TB. vegetable oil (canola or grape-seed)
TB. wine vinegar, balsamic vinegar
or flavored balsamic vinegar
tsp. salt
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. ITALIAN SALAD DRESSING
SEASONING mixed with 2 tsp. water
(optional)
Cups cooked quinoa, cooled (about 3вЃ„4
Cup raw)
15-oz. can black beans, rinsed and
drained
finely diced jalapeГ±o pepper(s), optional
Mix everything together and serve over greens.
Prep. time: 10 minutes
Cooking time: 7 minutes or so for quinoa
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 1/2 cups
(321g); Calories 300; Calories from fat 90; Total fat 10g; Cholesterol
0mg; Sodium 280mg; Carbohydrate 40g; Dietary Fiber 11g;
Protein 14g.
My mom saw the Penzeys “Love
People” bumper sticker and she
thought of my fiancГ© (sometimes
they don’t get along so well). She
knows that is one of his philosophies and got it for him. It brought
them a little closer.
Note from Editor: Visit any Penzeys retail
location, or place an order online or at
1-800-741-7787, for your own removable
I must tell you that I spent 21
years trying to find my daughter
the perfect gift. Often I was close,
but no cigar. A few years back I
purchased her the “Two Hearts
Gift Crate.” My mind was set on
starting her out on the adventure
of great foods prepared with love
and creativity. I scored!! She was
thrilled with her selection of spices
and seasonings and she has continued to use Penzeys. Last week she
pulled out the secret to her great
chili. Lo and behold, there was her
bag of Chili 3000. I’m thinking we
are starting on another generation
of Penzeys believers in our family.
I am currently deployed to
Afghanistan and my parents make
sure to send me Penzeys spices
and Penzeys catalogs in my care
packages! I love the Penzeys cinnamon blend in my oatmeal in the
morning, and when I’m running
convoys, having seasoning mixes to add to my
pouched fish makes all
the difference! When
you’re far from home
having flavors you love
nearby offers such comfort. One of the things
I’m looking forward to most when
I get back to the states is doing a
major shopping trip to Penzeys!
Thank you for making products
that are continuously amazing.
Best wishes,
—Rebecca H.
Aloha from Kapaa, Kauai, Hawaii.
When we pulled into the shopping mall yesterday I spotted the
Penzey bumper sticker “Love People, Cook them tasty food” on one
of the local vehicles. Since we are
visiting from Alaska it really made
me realize that you have reached so
many people with your message.
My best friend Carol and I ventured out to your Woodmere store
on Cleveland’s east side this morning, only to find they were packing
up and moving. We fully expected
to be turned away and asked to
come back to the new location.
However, one of the gentlemen
asked us what we were looking for
and invited us in. We were flabbergasted when they stopped what
THEY were doing so they could
tend to OUR needs (Yes, they let
us in even though they were busy
packing). WOW! As we left, thanking everyone, we were told �You are
what makes us stay alive.’ I have
exposed many friends and family
(including most recently, Carol) to
Penzeys Spices, of which my family
has been a loyal customer for about
15 years. We are all grateful for all
that you do.
Thank you
Sypen families
—the entire Burns and
Pictured, clockwise from left,
Helen, Ben and Michael Burns and
Thank you for including one with
our last order.
Mahalo, —Charlotte S.
—Emily J.
We really want to hear from you!
32
Dear Bill,
Have a comment (or photo) you’d like to share? Send your letters and photos (with information about the people in
them)
Editor, |Penzeys
Penzeystospices
SPRINGSpice Catalog, 19300 W. Janacek Court, Brookfield WI 53045 or email [email protected]
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: C11
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
вќ‘ Money Order
вќ‘ Gift Card (fill in 16-digit number below):
вќ‘ Mastercard
вќ‘ Visa
(Fill in credit card account # below):
вќ‘ Discover
Exp. Date
Month
Subtotal
$
Shipping вќ‘ Slow вќ‘ Regular
$
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
Regular
$9.99 and under
$3.95
$4.95
$10.00 – $19.99
$4.95
$5.95
$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
FAX (414) 760-7317
$40.00 – $49.99
$7.95
$8.95
ONLINE www.penzeys.com
$50.00 – $75.99
$8.50
$9.50
$76.00 – $100.99
$9.50
$10.50
$101.00 – $125.99
$10.95
$11.95
$126.00 or more
$12.95
$13.95
For overnight, 2nd day, Alaska, Hawaii, or
foreign countries, include your credit card
number. You will be charged accordingly.
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
Phoenix Area
10810 N Tatum Blvd.
Phoenix, AZ
Norwalk
ning
В« OSpoeon !
197 Westport Ave.
Phone 203-849-9085
Hartford Area
24 LaSalle Rd.
West Hartford, CT
Phone 860-231-7510
California
Los Angeles Area
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
Naperville
Menlo Park
Oak Park
771 Santa Cruz Ave.
Phone 650-853-1785
Santa Rosa
В« Npoewn !
O
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
В« Npoewn !
O
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
Lakeville
7626 160th St. W.
Phone 952-953-1788
St. Paul
674 Grand Ave.
Phone 651-224-8448
Missouri
1138 W. Lake St.
Phone 708-848-7772
Indianapolis
5345 E. 82nd St.
Phone 317-577-7778
Iowa
Des Moines Area
4100 University Ave.
West Des Moines, IA
Phone 515-267-0777
Kansas
New
Location
В« Noewn
2012 W. 25th Street
United Bank Building
Cleveland, OH
Phone 216-583-0323
Op
Beachwood, OH
Phone 216-839-0777
Oregon
New
Location
Portland Area
11787 SW Beaverton
Hillside Hwy.
Beaverton, OR
ning
В« OSpoeon !
11322 SE 82nd Ave.
Clackamas, OR
Phone 503-653-7779
Pennsylvania
513 W. Broad St.
Phone 703-534-7770
Richmond
3400 W. Cary St.
Phone 804-254-7667
Same
Mall 28699 Chagrin Blvd.
Nebraska
WASHINGTON
В« Noewn
Op
117 Pine St.
Phone 206-467-7779
Seattle
Wisconsin
Appleton
710 North Casaloma Dr.
Phone 920-733-0977
Madison
3252 University Ave.
Phone 608-238-5776
Milwaukee Metro
4144 N. 56th Street
Phone 414-447-1775
В« Noewn
619 E. Silver Spring Dr.
Phone 414-961-1777
Omaha
Philadelphia
616 S. 72nd St.
Phone 402-397-5760
8528 Germantown Ave.
Phone 215-247-0770
New York
Pittsburgh
783 Elmwood Ave.
Phone 716-887-9777
1729 Penn Ave.
Phone 412-434-0570
16750 W. Bluemound Rd.
Phone 262-785-6777
Tennessee
5016 S. 74th St.
Phone 414-817-0773
6641 Poplar Ave.
Germantown, TN
Phone 901-737-7898
I-94 and Hwy. 83
3220 Golf Rd.
Phone 262-646-7779
Buffalo
Kansas City Area
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
Maryland
New York City
1048 Rockville Pike
Phone 301-738-8707
Falls Church
Cleveland Area
7338 Manchester Rd.
Phone 314-781-7177
Long Island
Rockville
Columbus
120 NW 10th Ave.
Pearl District
Phone 503-227-6777
St. Louis
Indiana
Houston
Virginia
3028 Hennepin Ave. S.
Phone 612-824-9777
235 S. Washington St.
Phone 630-355-7677
12835 Preston Rd.
Phone 972-392-7777
4455 Kenny Rd.
Phone 614-442-7779
Minneapolis
Illinois
Dallas
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
Minnesota
102 N. Park Ave.
Winter Park, FL
Phone 407-788-7777
2038 Clark Ave.
Cameron Village
Phone 919-836-9117
Texas
В« Npoewn !
O
516 W. 19th St.
Phone 713-862-6777
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
Orlando Area
Raleigh
Ohio
Grand Rapids Area
9332 Arlington Expwy.
Phone 904-727-7197
North Carolina
Michigan
Detroit Area
New
Location Florida
Jacksonville
ning
В« OSpoeon !
4128 N. Oracle Rd.
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
Connecticut
2010 E. Rio Salado Pkwy.
Tempe, AZ
Phone 480-990-7709
Tucson
Boston Area
1219 Pearl St.
Phone 303-447-2777
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Arizona
Massachusetts
Boulder
Birmingham Area
Memphis Area
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
penzeys. Love to cook– cook to love.
12001 W. Capitol Dr.
Phone 414-760-7307
Op
Calling all Cooks!
We need your help. At Penzeys we believe the best way to spread the richness
that comes to life through cooking is to show the richness that comes to life through
cooking. To do this we need you.
For years we have pretty much randomly cast
for cooks to fill our pages. It occurred to us it
might make for a better catalog if we knew a
little bit more of what gets you excited about
your cooking and your life. With 2011 being the
year of our 25th birthday party, we would love to
hear from cooks with fun birthday traditions. We would
like to feature at least a couple birthday cakes in every catalog this year, but
we are also looking for those special birthday meals. Making someone’s
favorite meal just the way they like it makes all the difference in the world,
and there is no better time than a birthday to make it happen.
I am also hoping throughout this year to take some time to reflect
on where we have come from and to think about where we are
going. With our roots on the near Northwest side of Milwaukee, it would
be great to find cooks who share our Midtown Milwaukee experience.
And in our next catalog, we’d like to share some great grilling and
barbeque traditions and recipes. Do you have a favorite recipe that
works for you on the grill? A barbeque idea that expresses your
individuality and the bonds you share with family and friends?
We’d be delighted to hear from you if you do!
And with my father playing such a huge role
Please
in what Penzeys has become, and with
share with us
what a difference the kindness of foster
what happens in
care made in his life, I would love to
feature a few people with their own foster
your kitchen. Visit
experiences to share.
penzeys. com and
But beyond these ideas, what we really need for our catalog is
you. As much as we can start with ideas for what a catalog can be,
so often just one answer on one survey can lead us off in a whole
new different and often beautiful direction. Come be a part. Please visit
penzeys.com and fill out our brief questionnaire to share with us what
happens in your kitchen.
I appreciate it.
See spice Index on page 61
fill out our brief
questionnaire.
Calling
all
Cooks!
i Click here to tell
us a bit about yourself.
1-800-741-7787 | www.penzeys.com
35
Jana and her fast-footed dog Olivia or �Ping Pong’ as she calls
her, work together helping people. “I love my job, I wish the
whole planet could say that!”
Olivia (below) along with her fellow rescue dogs, all proud
and eager to work.
Jana Hester
I
am SUPER spunky! And, well,
I’m a walking contradiction,” laughs
Jana Hester of Phoenix, Arizona. “I
have one very large tattoo that covers
half my body and a spiked haircut
which is sometimes hot pink. I can
come across as unapproachable,
maybe, a bit different than normal,
certainly outside the box, but I am
down to earth on the inside. I have
so much fun with it. I love to be
different!
“And I feel I make a difference
in the lives of the dogs I help get
adopted and the families that take
them in. The rescues I volunteer for
are all about the perfect match. That’s
what I love about them; there is always
the right family waiting out there.
“Being inside a home environment
these dogs learn boundaries and
have rules, they receive nutritious
meals and any issues that may be
present can be worked through.
The personality of the dog can be
discovered and the dogs are allowed
to blossom and heal from their recent
life changes.
“I can save the life of a dog, enrich a
family with warmth and the innocent
joy of unconditional love that a new
36
Penzeys spices | early summer
“We’ve been married five years
dog brings. I can’t change the world
and continue to share our love of
for all dogs, but I can change the
eating healthy and staying fit. Food
world for one dog at a time.
and being able to create delicious
“Any dog is a good dog, regardless
meals together allows us to enjoy each
of breed. It’s all about how we treat
other’s company while we continue to
them. I have a wonderful, crazy pack
grow and get to know each other.
of love in this house not to mention a
I love cooking with him to this day.
very understanding husband!
“We have a huge garden in our
“Brian and I met when I was
backyard. I love seeing the sprouts
cooking for families and singles in
peek their heads
their homes.
up over the soil
This was a
and there’s nothing
great way
Any dog is a good dog,
like going outside
for me to
regardless of breed. It’s all
to bring in my own
introduce
about how we treat them.
homegrown beets
people to new
and greens. The
foods, new
spices and new ways of thinking about creation of turning raw ingredients
into something completely different is
food. I truly felt like I was helping
what I enjoy most about cooking.
people to eat healthier.
“My mom taught me how to make
“At the time Brian was a client of
mine. We would talk and talk if he was my own soap, which to me is much
like cooking. On the stove, I mix the
home and before we knew it we were
essential ingredients, add some flower
laughing together like we’d known
petals and wham; I have a batch of
each other for years.
soap ready to cure. After several weeks
“It was our third date when Brian
it’s ready for me to spoil my friends
offered to show me how to make
sushi. He even asked if I would like to with something they won’t indulge in
for themselves. I love to give it as gifts.
bring my dogs with me to his home
for the evening. Well, it was hook, line It makes people feel special. Giving
the gift of joy . . . I love that feeling!”
and sinker right there!
“
”
Blueberry Spinach Summer Salad
Jana says, “If you aren’t a fan of spinach, use mixed greens
instead.”
1 bag or 2 bunches of spinach leaves (stems removed),
rinsed well, and dried
1 small red onion, thinly sliced
1⁄2 Cup walnuts, raw or toasted—whatever you like
(toast 10 minutes at 350В°)
1 Cup fresh ripe blueberries
1 4-oz. pkg. crumbled feta cheese
1вЃ„3 Cup regular or lemon olive oil
2-3 TB. balsamic vinegar
1вЃ„4-1вЃ„2 tsp. KOSHER SALT
1вЃ„2 tsp. PENZEYS FRESHLY GROUND PEPPER
Divide the spinach among four plates. Top evenly with onion
slices, nuts, berries and feta. Drizzle generously with oil and
vinegar, season with salt and PEPPER.
The dressing is GREAT for dipping, so this dish goes nicely
with a crusty loaf of bread.
Prep. time: 10 minutes
Cooking time: none or 10 for toasting nuts
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 1/2 cups (139g);
Calories 260; Calories from fat 210; Total fat 23g; Cholesterol 10mg;
Sodium 290mg; Carbohydrate 10g; Dietary Fiber 3g; Protein 7g.
Cantaloupe Chicken Salad
Creamy, cool and delicious.
Dressing:
1 bunch of green onions, thinly sliced
1вЃ„4-1вЃ„2 Cup mayonnaise
1/2 Cup plain Greek yogurt
4-6 TB. white wine vinegar (or more to taste)
1-2 TB. DILL WEED
1/2 tsp. KOSHER SALT
1вЃ„4 tsp. PENZEYS FRESHLY GROUND PEPPER
Salad:
4 Cups cooked, cubed chicken
1 ripe cantaloupe, seeded and peeled, cut into
1
вЃ„2-inch cubes
3вЃ„4 Cup chopped celery
4 Cups mixed greens
1 English cucumber, thinly sliced
Combine the dressing ingredients in a large bowl and whisk
well to combine. Add the chicken, melon and celery; gently
stir together. To serve, evenly divide the greens among 4
plates. Top with the chicken/melon mixture and cucumber
slices. Enjoy!
Prep. time: 15 minutes
Cooking time: none
Serves: 4
Nutritional Information: Servings 4; Serving Size 2 cups (478g); Calories 300;
Calories from fat 70; Total fat 8g; Cholesterol 85mg; Sodium 380mg;
Carbohydrate 24g; Dietary Fiber 5g; Protein 34g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
37
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 $ 3.29
1вЃ„ 2 cup jar (net 1.7 oz.) #13954 $ 5.49
4 oz. bag #13941 $ 7.35
8 oz. bag #13983 $ 13.49
1 lb. bag #13912 $ 25.90
Mustard
Mural of Flavor
Chicken Couscous Salad
This recipe from Jen Acuna (story on page 9)
is a wonderful melding of flavors and textures.
Couscous cooks very quickly; this is a delicious
AND quick meal!
2-3 Cups cooked cubed chicken
1вЃ„4 Cup olive oil
4tsp. vinegar (Jen uses white balsamic
vinegar)
2 tsp. MURAL OF FLAVOR
1⁄4-1 tsp. KOSHER SALT (optional—to taste)
1вЃ„4-1вЃ„2tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
2 Cups cooked couscous
1 TB. (heaping) freshly chopped mint
1вЃ„2-1 Cup toasted pine nuts
1вЃ„4 tsp. HUNGARIAN-STYLE SWEET PAPRIKA
3 oz. chГЁvre cheese
Cut the chicken into bite-sized pieces and place
in a bowl. In a small bowl, combine the olive oil,
vinegar, MURAL OF FLAVOR, SALT and PEPPER
and mix well. Pour over the chicken. Add the
couscous and mix well. Add the mint and stir
again. In a skillet, roast the pine nuts over
medium heat for 5-7 minutes, shaking regularly,
until fragrant and golden-brown. Sprinkle with
PAPRIKA and cook for 1 more minute. Let cool
for a few minutes, and then add to the bowl
and mix. Spoon the mixture onto a serving
platter and crumble the chГЁvre over the top
right before serving.
Prep. time: 15 minutes 9 (includes pine nut
toasting)
Cooking time: 10 minutes for couscous
Serves: 6-8
Nutritional Information: Servings 6; Serving Size 1 cup (170g);
Calories 400; Calories from fat 230; Total fat 25g; Cholesterol
60mg; Sodium 180mg; Carbohydrate 19g; Dietary Fiber 3g;
Protein 26g.
38
Penzeys spices | early summer
When making mustard, use stainless steel, glass, or ceramic
utensils and containers (aluminum gives mustard an odd
flavor). For a standard thickness, use 8 parts mustard by
volume to 7 parts liquid. Mustard is very hot when first
mixed, and then mellows with age. Refrigeration nearly
stops the mellowing process. For hot mustard, store at
room temperature for 4 weeks, then move to refrigerator
(or try 8 weeks for mild). An easy starter recipe is 1 cup
regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3
fl. oz. cool water, 1вЃ„2 tsp. salt and 1 TB. honey. Mix until
smooth, then pack in glass jars. For Chinese restaurant-style
mustard, mix 3 TB Oriental powder with 3 TB water. Let
stand 10 minutes for heat and flavor to develop.
Regular Canadian Mustard Powder (medium)
1вЃ„4 cup jar (net .9 oz.) #45236 $ 2.05
1вЃ„ 2 cup jar (net 1.9 oz.) #45252 $ 3.05
4 oz. bag #45249 $ 1.89
8 oz. bag #45281 $ 2.79
1 lb. bag #45210 $ 4.60
Oriental Canadian Mustard Powder (hot)
1вЃ„4 cup jar (net .8 oz.) #45436 $ 1.99
1вЃ„ 2 cup jar (net 1.8 oz.) #45452 $ 2.99
4 oz. bag #45449 $ 1.89
8 oz. bag #45481 $ 2.79
1 lb. bag #45410 $ 4.60
Crushed Brown Canadian Mustard Seeds
1вЃ„4 cup jar (net .9 oz.) #45531 $ 2.09
1вЃ„ 2 cup jar (net 1.9 oz.) #45557 $ 3.09
4 oz. bag #45544 $ 1.89
8 oz. bag #45586 $ 2.79
1 lb. bag #45515 $ 4.60
Mural of Flavor
Mustard Seed
Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage
making. Brown mustard seed is smaller and hotter,
traditional for Asian and African cooking. In India, whole
brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many
vegetarian dishes. Try whole mustard seeds in barbecue
sauce and rubs, or marinades for grilling. The seeds become
very soft, giving great flavor and an attractive appearance.
Yellow Canadian Mustard Seed
1вЃ„4 cup jar (net 1.4 oz.) #55334 $ 2.19
1вЃ„ 2 cup jar (net 2.9 oz.) #55350 $ 3.35
4 oz. bag #55347 $ 1.89
8 oz. bag #55389 $ 2.79
1 lb. bag #55318 $ 4.60
Brown Canadian Mustard Seed
1вЃ„4 cup jar (net 1.3 oz.) #55534 $ 2.15
1вЃ„ 2 cup jar (net 2.5 oz.) #55550 $ 3.25
4 oz. bag #55547 $ 1.89
8 oz. bag #55589 $ 2.79
1 lb. bag #55518 $ 4.60
Northwoods Seasoning
One of our most popular seasonings. Up North
Wisconsin is a great place to fish, but it’s an even better
place to eat. Northwoods is a perfect seasoning for
family-style fried or baked chicken and fish. For baking,
sprinkle on 1-2 tsp. per pound—rub fish with a bit of
oil first. Try adding Northwoods to hearty soups and
stews. Hand-mixed from: coarse flake salt, paprika, black
pepper, thyme, rosemary, granulated garlic and ground
chipotle pepper.
1вЃ„4 cup jar (net 1.1 oz.) #22134 $ 3.39
1вЃ„ 2 cup jar (net 2.4 oz.) #22150 $ 5.59
4 oz. bag #22147 $ 5.59
8 oz. bag #22189 $ 10.09
1 lb. bag #22118 $ 19.10
Northwoods Fire Seasoning
What could be better than two types of Northwoods
Seasoning? Northwoods Fire has the same great flavor as
the original, with the added kick of smoky ground
Chipotle and hot Cayenne red pepper. A wonderful
seasoning for all grilled foods—steaks, fish, chicken and
chops, even grilled vegetables. Hand-mixed from: coarse
flake salt, paprika, ground chipotle pepper, black pepper,
cayenne red pepper, thyme, rosemary and granulated garlic.
1вЃ„4 cup jar (net 1.0 oz.) #24033 $ 3.65
1вЃ„ 2 cup jar (net 2.5 oz.) #24059 $ 6.15
4 oz. bag #24046 $ 6.25
8 oz. bag #24088 $ 11.45
1 lb. bag #24017 $ 21.80
Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural)
of flavor so delicious, there’s no need to add salt. Inspired by the rich and mouthwatering flavors of the western Mediterranean, Mural of Flavor is wonderfully
versatile. Try it on chicken, fish, pork and beef. Add it to soups, rice and potatoes.
Shake it over sliced tomatoes, corn, popcorn and scrambled eggs.
Hand mixed from spices, shallots, onion, garlic,
lemon peel, citric acid, chives, orange peel.
1вЃ„4 cup jar (net .5 oz.) #14030 $ 3.65
1вЃ„2 cup jar (net 1.3 oz.) #14056 $ 6.59
1 cup jar (net 2.5 oz.) #14085 $ 11.75
2 cup jar (net 5.0 oz.) #14027 $ 21.99
Nutmeg
Both Grenadian and East Indian ground nutmeg are easy
to use and flavorful. Whole nutmeg are very large, about 80
per lb. (5-6 nutmeg per oz.), making them easier to grate by
hand. Ten seconds of rubbing on a small-holed grater will
yield В№/2 tsp. of fresh, flavorful nutmeg. Grenada in the West
Indies grows some of the finest nutmeg in the world. When
using Grenadian nutmeg, use ВІ/3 of what the recipe calls for,
it is very potent. Nutmeg is a must for BBQ sauce. In Europe,
nutmeg is used atop most bakery and hot chocolate.
Fine Ground East Indian Nutmeg
1вЃ„4 cup jar (net 1.0 oz.) #45636 $2.89
1вЃ„ 2 cup jar (net 2.2 oz.) #45652 $ 4.75
4 oz. bag #45649 $ 4.45
8 oz. bag #45681 $ 7.89
1 lb. bag #45610 $ 14.80
Fine Ground Grenadian West Indian Nutmeg
1вЃ„4 cup jar (net 1.0 oz.) #48532 $ 3.15
1вЃ„ 2 cup jar (net 2.4 oz.) #48558 $ 5.29
4 oz. bag #48545 $ 5.45
8 oz. bag #48587 $ 9.85
1 lb. bag #48516 $ 18.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.49
4 oz. bag #55642 $ 6.69
8 oz. bag #55684 $ 12.39
1 lb. bag #55613 $ 19.80
Old World Seasoning
Old World Seasoning is a popular, lower salt,
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.
1вЃ„4 cup jar (net 1.1 oz.) #22334 $ 3.15
1вЃ„ 2 cup jar (net 2.5 oz.) #22350 $ 5.15
4 oz. bag #22347 $ 4.59
8 oz. bag #22389 $ 7.99
1 lb. bag #22318 $14.90
Onion Powder
Onion powder adds lots of flavor, and is a convenient way
to slip onions past children. White onion has sweet raw
onion flavor, toasted onion has a French onion flavor. To
make Onion Salt: Mix 1 TB Onion Powder with 3 TB salt.
Californian White Onions, Granulated
1вЃ„4 cup jar (net 1.1 oz.) #47135 $ 2.29
1вЃ„ 2 cup jar (net 2.4 oz.) #47151 $ 3.59
4 oz. bag #47148 $ 2.95
8 oz. bag #47180 $ 4.85
1 lb. bag #47119 $ 8.70
Californian Toasted Onions, Granulated
1вЃ„4 cup jar (net 1.2 oz.) #47230 $ 2.29
1вЃ„ 2 cup jar (net 2.5 oz.) #47256 $ 3.59
4 oz. bag #47243 $ 2.95
8 oz. bag #47285 $ 4.85
1 lb. bag #47214 $ 8.70
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1вЃ„4 cup jar (net .7 oz.) #46633 $ 2.25
1вЃ„ 2 cup jar (net 2.0 oz.) #46659 $ 3.49
4 oz. bag #46646 $ 2.75
8 oz. bag #46688 $ 4.45
1 lb. bag #46617 $ 7.90
Minced (1/8" bits) Californian Toasted Onions
1вЃ„4 cup jar (net .8 oz.) #46938 $ 2.19
1вЃ„ 2 cup jar (net 1.7 oz.) #46954 $ 3.35
4 oz. bag #46941 $ 2.75
8 oz. bag #46983 $ 4.45
1 lb. bag #46912 $ 7.90
Orange Peel
Orange Peel is sweeter and less expensive than lemon
peel, making it the perfect addition to coffee cake,
banana bread, waffle batter, cheesecake and muffins.
Sprinkle on hot cereal or add to potpourri. To rehydrate:
Use 3 parts water to 1 part peel, let stand 15 minutes.
Substitute В№/3 as much dry as recipe calls for.
1вЃ„4 cup jar (net .8 oz.) #47430 $ 2.39
1вЃ„ 2 cup jar (net 1.9 oz.) #47456 $ 4.25
1 cup jar (net 3.8 oz.) #47472 $ 8.19
2 cup jar (net 7.7 oz.) #47427 $ 16.19
See spice Index on page 61
Vegan Spinach Pesto
According to Elizabeth (story on page 53), “This
makes a great, relatively inexpensive pesto sauce.
We use it on pasta or on pizza dough with fresh
tomato slices. No cheese—it’s not needed on this
pizza and you won’t even miss it!”
10 oz. baby spinach
2 TB. pine nuts or walnuts
1
вЃ„4 Cup nutritional yeast (Parmesan cheese
or a Parmesan/Romano cheese blend
may be used instead of the yeast)
1вЃ„4 Cup extra virgin olive oil
1вЃ„4 tsp. GRANULATED GARLIC
water or olive oil as needed
Place the spinach, pine nuts, yeast and olive oil
in a food processor or blender and pulse until
well-blended, scraping the sides as needed. Add
the water or more olive oil and pulse to reach
your desired consistency.
Serve on freshly cooked pasta or spread on pizza
dough with sliced tomatoes.
Prep. time: 5 minutes
Cooking time: none
Yield: 11вЃ„2 Cups sauce
Nutritional Information: Servings 3; Serving Size 1/2 cup
(125g); Calories 260; Calories from fat 200; Total fat 22g;
Cholesterol 0mg; Sodium 150mg; Carbohydrate 14g;
Dietary Fiber 7g; Protein 8g.
1-800-741-7787 | www.penzeys.com
39
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 $ 2.79
1 oz. bag #31969 $ 2.75
4 oz. bag #31943 $ 6.29
8 oz. bag #31985 $ 11.59
Oregano
For traditional Italian-American cooking, the sweet,
strong flavor of Turkish oregano can’t be beat. Our
travels to this area have allowed us to import some
wonderful Turkish oregano, the best we've seen in
years. Try some on baked chicken, pork, and fish. For a
simple salad dressing or marinade, mix 1 TB. TURKISH
OREGANO with 1вЃ„2 tsp. each black pepper and garlic,
add to 1вЃ„2 cup olive oil and 2 TB. balsamic or red wine
vinegar. Add salt to taste and a dash of honey and/or
brown mustard for green or pasta salads, chicken,
lamb, fish, or vegetables. MEXICAN OREGANO is
strong, pungent and less sweet, great for chili. For
easy GUACAMOLE, mash 2 ripe avocados with the
juice of 1 lime, 1вЃ„2 tsp. each MEXICAN OREGANO,
cumin, garlic, salt, and a dash of cayenne.
Broken Leaf Turkish Oregano
1⁄4 cup jar (net .2 oz.) #31730 $ 1.49
1⁄2 cup jar (net .5 oz.) #31756 $ 3.09
1 oz. bag #31769 $ 2.45
4 oz. bag #31743 $ 5.59
8 oz. bag #31785 $ 10.19
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup jar (net .4 oz.) #31851 $ 2.99
1 oz. bag #31864 $ 2.45
4 oz. bag #31848 $ 5.59
8 oz. bag #31880 $ 10.19
Ozark Seasoning
A classic Southern blend of black pepper and herbs.
What could be better than the flavor of fried chicken
without the fat? Sprinkle Ozark Seasoning on chicken,
fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. Use about 1 tsp. of Ozark on each
chicken breast, pork chops or fish fillets. Sprinkle on
green beans - almost as good as the meat. Another
great use for Ozark Seasoning is in scrambled eggs.
Hand-mixed from: salt, Tellicherry black pepper, spices
and herbs, granulated garlic, and paprika.
1вЃ„4 cup jar (net 1.4 oz.) #24138 $ 3.65
1вЃ„ 2 cup jar (net 3.5 oz.) #24154 $ 6.15
4 oz. bag #24141 $ 6.25
8 oz. bag #24183 $ 12.15
1 lb. bag #24112 $ 23.20
Paprika
Hungarian-Style Sweet Paprika is a traditional spice
with delicious flavor and vibrant color—one of the best
spices from Gram’s kitchen. Just a sprinkle adds a
flavorful and colorful touch to meat, fish and poultry—
not to mention goulash. Hungarian-Style Sweet Paprika
is the best in the world, as Hungary has the sunshine
needed for sweet, rich flavor, and the knowledgeable
farmers to nurture the crop from planting to harvest.
Hungarian-Style Sweet Kulonleges Paprika
1вЃ„4 cup jar (net 1.0 oz.) #47535 $ 2.89
1вЃ„ 2 cup jar (net 2.4 oz.) #47551 $ 4.75
4 oz. bag #47548 $ 4.45
8 oz. bag #47580 $ 7.89
1 lb. bag #47519 $ 14.80
Hungarian-Style Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly or
combined with Sweet Paprika
1вЃ„4 cup jar (net 0.9 oz.) #47630 $ 2.89
1вЃ„ 2 cup jar (net 2.5 oz.) #47656 $ 4.79
4 oz. bag #47643 $ 4.45
8 oz. bag #47685 $ 7.89
1 lb. bag #47614 $ 14.80
Californian-Style Sweet Paprika
Californian paprika is deep red, mild and sweet, nice for chicken
but browns with long cooking
1вЃ„4 cup jar (net .9 oz.) #47830 $ 2.79
1вЃ„ 2 cup jar (net 2.4 oz.) #47856 $ 4.55
4 oz. bag #47843 $ 4.15
8 oz. bag #47885 $ 7.29
1 lb. bag #47814 $ 13.60
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Awesome flavor and perfect
color, good on just about everything. Sprinkle on
chicken and fish before cooking, add to sauces, soups
and salad dressings. Try some today.
1вЃ„4 cup jar (net 1.0 oz.) #48037 $ 2.99
1вЃ„ 2 cup jar (net 2.4 oz.) #48053 $ 4.95
4 oz. bag #48040 $ 4.79
8 oz. bag #48082 $ 8.55
1 lb. bag #48011 $ 16.10
Parisien Bonnes Herbes
A fragrant all-purpose herbal blend from one of the
cooking capitals of the world. Hand-mixed from:
chives, dill weed, French basil, French tarragon, chervil
and white pepper.
1вЃ„ 4 cup jar (net .2 oz.) #14535 $ 1.85
1вЃ„ 2 cup jar (net .3 oz.) #14551 $ 3.39
4 oz. bag #14548 $ 9.15
40
Penzeys spices | early summer
Fran enjoys teaching her daughter-in-law
Lynette how to make her favorite cake.
Now, who has the forks?
Fran Timme
M
y great-grandmother, Opal
Linam, always taught me that a
recipe is just a suggestion. Play with
it and make it your own. I try to do
that as much as possible. Sometimes
it works and sometimes it doesn’t,
but it’s always fun trying,” says Fran
Timme of Phoenix, Arizona.
“My great-grandmother taught
me how to cook. She had an old
wood-burning stove and lots of cast
iron cookware. I remember I was
five years old, standing on a chair,
cooking my first meal of bacon and
eggs. I learned quickly how to pull
the cookware off to the side so the
food didn’t burn. Baking was even
more of a challenge because there
really wasn’t any way to regulate the
heat other than opening the door.
“My great-grandparents were
farmers in Rector, Arkansas so I
learned at a very young age that
cooking and baking was about
nourishing the family. In addition to
their crops, there were gardens full
of berries, melons, squash, tomatoes
and pumpkins. I always helped when
the produce was brought into the
house.
“I learned a lot of southern
classics at my great-grandmother’s
side. I remember many summers in
Grandma’s kitchen shelling peas and
snapping beans. I loved fresh green
beans with spring onions and hog jowl
or ham hocks and new potatoes. I still
cook a version of Grandma’s recipe to
this day and my family loves it.
“The things I learned growing up
proved to be helpful to my mother.
My parents both worked and I was
usually responsible for getting supper
on the table by 4 p.m. when they got
home from work.
“I am a Front Line Manager, Air
Traffic Control Specialist for the
Federal Aviation Administration. I
work rotating shifts and have for over
25 years. I’m responsible for the entire
shift that I am working including my
employees, and all employees working
on that shift along with the aircraft.
“To show my appreciation to my
employees and bosses, I cook and
bake something of their choice for
their birthday. Everyone loves when
I bring in treats and they’re usually
eaten immediately. I like to let my coworkers know how much I appreciate
all the things that they do for me
because without them I wouldn’t have
my job.
“In all of my years of rotating shifts
I have always ensured that my family
was fed first. When I am scheduled for
an evening shift, I cook dinner before
I go to work. That ensures my family
will be fed a nutritious meal and I will
have something good to eat at work.
I love to cook and nourish my family
with good quality food.
“Great-Grandma Linam was my
inspiration and I still think of her
whenever I’m in the kitchen creating.
I think she would be proud!”
See spice Index on page 61
Raspberry Chipotle Marinade
Potato Salad
This marinade from Fran is incredibly versatile.
Try it with chicken, pork tenderloin or pork chops,
as we did.
No picnic is complete without potato salad, and
this recipe from Fran is sure to please.
вЃ„2 1
вЃ„2 1
Cup raspberry vinegar or wine vinegar
Cup oil
2 TB. soy sauce
5 TB. RASPBERRY ENLIGHTENMENT
5 TB. brown sugar
1 tsp. VIETNAMESE CINNAMON
1
вЃ„2 tsp. GROUND CHIPOTLE PEPPER
1
вЃ„2 tsp. POWDERED GINGER
1
вЃ„2 tsp. salt
1
вЃ„4 tsp. PENZEYS MINCED GARLIC
(or 1 clove fresh garlic)
1
вЃ„2 tsp. ONION POWDER
1
вЃ„2 tsp. PENZEYS PEPPER
1
вЃ„2 tsp. REGULAR MUSTARD POWDER
Combine all of the ingredients in a bowl and
mix well. Pour over 3-4 lbs. of your meat of
choice (we used 8 pork chops and had plenty of
marinade) and refrigerate for at least 4 hours or
overnight. Grill the meat to your desired level
of doneness over medium high heat. Our pork
chops cooked for about 6 minutes per side.
Prep. time: 10 minutes plus 4 hours marinating
time
Cooking time: 12 minutes or so for 3вЃ„4-inch pork
chops
Yield: 13вЃ„4 Cups marinade
Nutritional Information for marinade: Servings 14; Serving
Size 2 TB. (29g); Calories 100; Calories from fat 70; Total fat 8g;
Cholesterol 0mg; Sodium 230mg; Carbohydrate 7g; Dietary
Fiber 0g; Protein 0g.
10 medium potatoes, cooked with
skins on, cooled
4 eggs, cooked, cooled
2 Cups salad dressing/sandwich spread
or mayonnaise
1вЃ„2 Cup evaporated milk
1 TB. TOASTED MINCED ONION
2 tsp. GARDEN SALAD SEASONING
1вЃ„2 tsp. RED, GREEN or MIXED
BELL PEPPER
1 tsp. sweet pickle relish
1 TB. sugar
1-2 tsp. YELLOW MUSTARD POWDER
1вЃ„4 tsp. WHOLE CELERY SEED
1вЃ„2 tsp. PENZEYS PEPPER Peel the cooled potatoes and eggs then cut
into chunks. In a large bowl, combine all of the
remaining ingredients, stir to blend. Add the
chunked potatoes and eggs. Stir gently to coat
well. Cover and refrigerate overnight.
Prep. time: 20 minutes
Cooking time: 30 minutes for egg and potato
cooking
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 1 cup
(270g); Calories 320; Calories from fat 120; Total fat 14g;
Cholesterol 85mg; Sodium 320mg; Carbohydrate 44g;
Dietary Fiber 4g; Protein 7g.
Chocolate Raspberry Layer Cake with Hot Chocolate Whipped Cream
This recipe from Fran (story on page 42) is heaven on earth.
Cake:
2
13вЃ„4 3вЃ„4 11вЃ„2 11вЃ„2 1
2
1
1вЃ„2 2
1
Cups sugar
Cups unbleached flour
Cup NATURAL COCOA POWDER
tsp. baking powder
tsp. baking soda
tsp. salt
eggs
Cup milk
Cup oil
tsp. PURE VANILLA EXTRACT
Cup boiling water
Cake: Preheat the oven to 350В°. Place parchment
liners in the bottom of two 8” round ungreased
cake pans. In a large bowl, sift together the dry
ingredients. Add the eggs, milk, oil and VANILLA.
Beat for 2 minutes on medium speed. Stir in the
boiling water (batter will be very thin). Pour into
the prepared pans and bake for 22-30 minutes
or until a toothpick inserted into the center
comes out clean. Cool 10 minutes on a wire rack.
Remove from pans and cool completely on a wire
rack. Don’t worry if the centers fall a bit when
they come out of the oven, the cake will still look
and taste great!
Raspberry Filling:
12 oz. frozen raspberries
1вЃ„4 Cup sugar
1 TB. cornstarch
1вЃ„4 Cup RASPBERRY ENLIGHTENMENT
Hot Chocolate Whipped Cream:
3 Cups heavy whipping cream
3 TB. water
11вЃ„2 tsp. unflavored gelatin
3вЃ„4 Cup HOT CHOCOLATE MIX
11вЃ„4 teaspoons PURE VANILLA EXTRACT
Filling: In a medium saucepan add the
raspberries, sugar, cornstarch and RASPBERRY
ENLIGHTENMENT. Stir to incorporate all the
ingredients. Cook over medium heat until boiling;
boil for 5 minutes, stirring frequently. Remove
from the heat; pour into a blender, and puree.
Strain into a bowl and let cool.
Frosting: Place your mixing bowl and beaters
in the freezer to chill while the cake is baking. In
a metal measuring cup or very small saucepan,
combine the water and the gelatin. Let this sit
for 5 minutes, and then heat over low heat for
2 minutes (or so) to melt the gelatin. Don’t let it
get too hot! Pour the cream and hot chocolate
mix into your chilled bowl. With the mixer on
low, drizzle the melted gelatin into the cream/
chocolate mix. Add the VANILLA and turn mixer
to high. Continue to whip until stiff peaks form.
This may take up to 5 minutes.
Assembly: Carefully cut each 8” cake in half
(you will have 4 slices of cake). Place a slice of
cake on your cake carrier or plate. Spread on
1
вЃ„3 of the raspberry filling. Spread on some hot
chocolate whipped cream. Top with another slice
of cake, spread another 1вЃ„3 of raspberry filling and
cover with hot chocolate whipped cream. Top
with another slice of cake. Using the last 1вЃ„3 of
raspberry filling, spread evenly over the cake. Top
with hot chocolate whipped cream. Place the last
slice of cake on top and frost the entire cake with
the remaining hot chocolate whipped cream.
Cover and refrigerate for several hours or
overnight before serving for easiest slicing.
Prep. time: 30 minutes
Baking time: 22-30 minutes
Serves: 16
Nutritional Information: Servings 16; Serving Size 1 slice (137g);
Calories 360; Calories from fat 180; Total fat 21g; Cholesterol
70mg; Sodium 260mg; Carbohydrate 43g; Dietary Fiber 2g;
Protein 4g.
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 $ 6.59
Pasta Sprinkle
Pasta Sprinkle is the perfect
all-purpose combination of
herbs, wonderful sprinkled
on chicken or fish before
baking, on steamed or
sauteed vegetables, and on
pasta as a side dish. Toss
warm, freshly cooked pasta
with a bit of butter, olive oil, or meat drippings; В№/2 tsp.
Pasta Sprinkle per serving; and a splash of balsamic or
red wine vinegar. For spaghetti, lasagna, or pizza, add
Pasta Sprinkle to the tomato sauce, 1-2 tsp. per quart.
Hand-mixed from: California basil, Turkish oregano, French
thyme, and minced garlic.
1вЃ„4 cup jar (net .2 oz.) #14630 $ 1.85
1вЃ„ 2 cup jar (net .6 oz.) #14656 $ 3.69
1 oz. bag #14669 $ 3.09
4 oz. bag #14643 $ 7.15
8 oz. bag #14685 $ 13.15
Pickling Spice
A high-quality blend for all pickling and canning.
Hand-mixed from: yellow and brown mustard seeds,
allspice, cinnamon, bay leaves, dill seed, cloves, ginger,
black peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
1вЃ„ 4 cup jar (net .6 oz.) #14735 $ 2.55
1вЃ„ 2 cup jar (net 2.0 oz.) #14751 $ 3.95
4 oz. bag #14748 $ 3.29
Pizza Seasoning
Pizza Seasoning is one of our favorites, both for adding
spicy Italian flavor to bland frozen pizzas and for
boosting the flavor of low-fat dishes, such as making
Italian-style sausage with ground turkey. Pizza
Seasoning also gives an almost meaty flavor to plain
old tomato sauce, as the fennel seed makes it taste like
you’ve added Italian sausage without the fat. Mix 1 TB.
Pizza Seasoning in 1-2 cups tomato sauce, brush on
pizza crust or pita bread and sprinkle with cheese and
toppings as desired. For sausage, use 1 TB. per lb.
Hand-mixed from: salt, fennel seed, oregano, sugar, garlic,
black pepper, basil, onion, red pepper.
1вЃ„4 cup jar (net 1.2 oz.) #23236 $ 3.15
1вЃ„ 2 cup jar (net 2.5 oz.) #23252 $ 5.15
4 oz. bag #23249 $ 4.59
8 oz. bag #23281 $ 7.99
1 lb. bag #23210 $ 14.90
See spice Index on page 61
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 $ 2.39
1вЃ„ 2 cup jar (net 2.6 oz.) #57554 $ 3.75
4 oz. bag #57541 $ 2.65
8 oz. bag #57583 $ 4.25
1 lb. bag #57512 $ 7.50
Whole White Indian Poppy Seed
1вЃ„4 cup jar (net 1.1 oz.) #57433 $ 2.39
1вЃ„ 2 cup jar (net 2.6 oz.) #57459 $ 3.75
4 oz. bag #57446 $ 2.65
8 oz. bag #57488 $ 4.25
1 lb. bag #57417 $ 7.50
Pork Chop Seasoning
Pork Chop Seasoning has a wonderful smoky flavor—it’s
the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For smoky
ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu
sandwich, slice tofu, sprinkle heavily with seasoning on
both sides, and cook until golden in a lightly oiled pan
over medium heat for a taste like bacon. Hand-mixed
from: salt, garlic, white pepper, onion, ginger, and natural
hickory smoke flavor.
1вЃ„4 cup jar (net 1.6 oz.) #23331 $ 4.09
1вЃ„ 2 cup jar (net 3.3 oz.) #23357 $ 6.99
4 oz. bag #23344 $ 5.99
8 oz. bag #23386 $ 10.85
1 lb. bag #23315 $ 20.60
Poultry Seasoning
Pumpkin Pie Spice
A sweet and spicy addition to all kinds of baked goods.
Use 2-3 tsp. in a 9 inch pie, but don’t stop there. An
all-purpose baking spice, perfect for banana bread,
carrot cake, muffins, coffee cake, use В№/2 tsp. per cup
batter. Hand-mixed from: China cinnamon, allspice,
nutmeg, ginger, mace, cloves.
1вЃ„4 cup jar (net 1.0 oz.) #15132 $ 3.29
1вЃ„ 2 cup jar (net 2.0 oz.) #15158 $ 5.49
4 oz. bag #15145 $ 6.25
8 oz. bag #15187 $ 11.45
1 lb. bag #15116 $ 21.80
Rosemary
Rosemary is the perfect herb for seasoning pork and
lamb, from chops to roasts. Try rosemary on chicken and
fish with garlic, pepper and salt. Rosemary is often used
with oregano in Italian dishes. If you are cooking for
children, the powdered rosemary is nice.
Whole Spanish Rosemary Leaves
The size and shape of Christmas tree needles
1⁄4 cup jar (net .3 oz.) #33039 $ 1.55
1вЃ„ 2 cup jar (net .8 oz.) #33055 $3.09
1 oz. bag #33068 $ 1.69
4 oz. bag #33042 $ 3.79
8 oz. bag #33084 $ 6.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.69
1⁄ 2 cup jar (net 1.2 oz.) #33150 $ 3.55
1 oz. bag #33163 $ 1.89
4 oz. bag #33147 $ 4.29
8 oz. bag #33189 $ 7.55
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.29
1⁄ 2 cup jar (net 1.1 oz.) #33255 $ 3.59
4 oz. bag #33242 $ 4.15
8 oz. bag #33284 $ 7.29
1 lb. bag #33213 $ 13.60
Sage
Sage is a must for stuffing. The flavor of sage is also
perfect for simple baked chicken or pork, just sprinkle
with lemon juice or salt, sage, and black pepper.
Whole Leaf Albanian Prime Sage
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.
Long, thin silvery-gray leaves
1вЃ„4 cup jar (net .6 oz.) #15037 $ 2.75
1вЃ„2 cup jar (net 1.2 oz.) #15053 $ 4.39
4 oz. bag #15040 $ 6.25
8 oz. bag #15082 $ 11.45
1 lb. bag #15011 $ 21.80
1вЃ„4 cup jar (net .4 oz.) #33439 $ 1.79
1вЃ„ 2 cup jar (net .8 oz.) #33455 $ 3.59
1 oz. bag #33468 $ 2.75
4 oz. bag #33442 $ 6.29
8 oz. bag #33484 $ 11.59
1вЃ„4 cup jar (net .2 oz.) #33334 $ 1.39
1вЃ„ 2 cup jar (net .5 oz.) #33350 $ 2.89
1 oz. bag #33363 $ 1.85
4 oz. bag #33347 $ 4.09
8 oz. bag #33389 $ 7.09
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1-800-741-7787 | www.penzeys.com
43
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with В№/2 cup
buttermilk and В№/2 cup mayonnaise. For a lower calorie
version use low-fat mayonnaise, or up the proportion of
buttermilk, which will make the dressing thinner, but
equally tasty. Ranch dressing should be refrigerated, check
the freshness date on the buttermilk carton, and write it
on the dressing bottle. Hand-mixed from: salt, bell peppers,
garlic, onion, sugar, black pepper, parsley, thyme and basil.
1вЃ„ 4 cup jar (net 1.1 oz.) #26037 $ 3.19
1вЃ„ 2 cup jar (net 2.5 oz.) #26053 $ 5.29
4 oz. bag #26040 $ 4.89
8 oz. bag #26082 $ 8.69
1 lb. bag #26011 $ 16.30
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in В№/3 cup red wine vinegar and В№/2 cup olive oil,
refrigerate. Hand-mixed from: sugar, brown mustard, salt,
garlic, black pepper, lemon, onion, French tarragon, white
pepper, chives, thyme and cracked rosemary.
1вЃ„ 4 cup jar (net 1.3 oz.) #26132 $ 3.25
1вЃ„ 2 cup jar (net 2.6 oz.) #26158 $ 5.39
4 oz. bag #26145 $ 4.89
8 oz. bag #26187 $ 8.69
1 lb. bag #26116 $ 16.30
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with В№/2 cup sour cream and В№/2 cup mayonnaise. Thin with a few tablespoons of vinegar or water.
Reduced fat mayo or sour cream can be used, and yogurt
works well as a replacement for sour cream. Hand‑mixed
from: Tellicherry cracked black pepper, coarse salt, sugar,
garlic, thyme and parsley.
1вЃ„ 4 cup jar (net 1.2 oz.) #26237 $ 3.19
1вЃ„ 2 cup jar (net 2.5 oz.) #26253 $ 5.29
4 oz. bag #26240 $ 4.89
8 oz. bag #26282 $ 8.69
1 lb. bag #26211 $ 16.30
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1вЃ„4
cup olive oil, 1вЃ„4 cup salad oil, 1вЃ„3 cup red wine vinegar
(or 1вЃ„4 cup balsamic vinegar and 2 TB. water), plus 1 tsp.
sugar if desired. Use to dress vegetable salads, chicken
and pasta salads, or a plain lettuce salad. For gyros, mix
1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Also great on grilled, baked
or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt,  Turkish oregano, garlic, lemon, black
pepper, marjoram.
1вЃ„4 cup jar (net 1.0 oz.) #21937 $ 3.15
1вЃ„2 cup jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
44
Penzeys spices | early 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 $ 2.75
1вЃ„ 2 cup jar (net 1.4 oz.) #16450 $ 4.39
4 oz. bag #16447 $ 5.59
8 oz. bag #16489 $ 10.09
1 lb. bag #16418 $ 19.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ВІ/3
cup vegetable oil and В№/3 cup vinegar. To reduce the
calories, use ВІ/3 cup of a mild vinegar, such as rice
vinegar, and В№/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with В№/2 cup sour cream or yogurt and В№/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix.
Hand-mixed from: sugar, salt, garlic, onion, red bell
pepper, oregano, basil, marjoram, rosemary, thyme.
1вЃ„ 4 cup jar (net 1.5 oz.) #26532 $ 3.39
1вЃ„ 2 cup jar (net 3.1 oz.) #26558 $ 5.69
4 oz. bag #26545 $ 4.59
8 oz. bag #26587 $ 7.99
1 lb. bag #26516 $ 14.90
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with В№/2 cup
corn oil and 1вЃ„3 cup fresh lime juice (3 medium limes).
Whisk briskly and refrigerate. Perfect poured over
harvest tomatoes tossed with red onions and goat
cheese. Hand-mixed from: sugar, ancho chili pepper,
flake salt, garlic, onion, cumin, black pepper, cayenne,
cilantro, Mexican oregano, chives, bay leaf and chipotle
pepper.
1вЃ„ 4 cup jar (net 1.2 oz.) #26637 $ 3.15
1вЃ„ 2 cup jar (net 2.5 oz.) #26653 $ 5.15
4 oz. bag #26640 $ 4.59
8 oz. bag #26682 $ 7.99
1 lb. bag #26611 $ 14.90
Mandarin Orange Salad
This bright, crisp salad from Peyton (story on page 28)
is the perfect accompaniment to spicy, grilled foods.
1вЃ„2 Cup sliced or slivered almonds
21вЃ„2 TB. sugar
1вЃ„2 Cup chopped celery
2 green onions, thinly sliced
1 11-oz. can Mandarin oranges, well drained
3-4 Cups mixed greens
1
вЃ„2-1 Cup strawberries, blackberries, raspberries,
or hearts of palm, optional
Dressing:
2 tsp. GREEN GODDESS or SALSA SALAD
DRESSING BASE (optional)
1вЃ„2 tsp. salt (optional)
1вЃ„4 tsp. PENZEYS FRESHLY GROUND PEPPER
dash CAYENNE PEPPER
1вЃ„4 Cup olive oil
1 TB. minced fresh parsley
1-2 TB. sugar
2 TB. white vinegar
dash Tabasco sauce
Lentil Salad
In a nonstick skillet over medium heat, cook the
almonds and sugar until the sugar is dissolved
and the almonds are coated, stirring constantly.
Watch carefully as the mixture will burn easily. The
sugar will go to liquid, coat the almonds, and then
quickly brown. This takes 5-10 minutes depending
on heat. Spread the almonds on wax paper to cool.
Break into small clusters.
Combine the dressing ingredients together, mix
well and chill while assembling the salad.
Wash the greens and place in a serving bowl. Add
the celery and green onions and toss to combine.
Add the oranges, almonds and any additional
ingredients. Toss with dressing. Serve.
Prep. time: 10 minutes
Cooking time: 5-10 minutes for almonds
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 3/4 cups salad,
2 TB. dressing (221g); Calories 310; Calories from fat 190; Total fat
21g; Cholesterol 0mg; Sodium 230mg; Carbohydrate 28g; Dietary
Fiber 4g; Protein 5g.
This salad from Joy is fresh and zesty—a real taste of
summer. Turn to page 31 for Joy’s story.
2
1
2
1 3
вЃ„4- вЃ„4 2
1
2-3 3
1
вЃ„4 1
вЃ„2 1вЃ„4 1
1
Cups dried lentils (pink or French green are
extra nice in salads!)
TB. olive oil
tsp. COUNTRY FRENCH SALAD DRESSING
mixed in 2 tsp. water, optional
tsp. salt (optional, to taste—use if not
using salad dressing mix)
oranges, peeled and sectioned
clove garlic, minced (or 1вЃ„4 tsp. PENZEYS
MINCED GARLIC)
TB. lime juice (juice of 1 lime)
TB. balsamic vinegar or flavored balsamic
vinegar
Cup minced red onion
tsp. each grated orange and lime rind
Cup currants or raisins
carrot, peeled and finely minced
red or yellow pepper, finely minced
lettuce (optional)
Cook the lentils in gently simmering water until
tender, 10-20 minutes, depending on how large
the lentils are. Taste one if unsure—just like pasta!
Drain well. Place in a roomy bowl and add the
remaining ingredients. Mix well to combine. Serve
at room temperature or chilled on a bed of greens.
Prep. time: 15 minutes
Cooking time: 10-20 minutes
Serves: 4-6 as a main dish, 10-12 as a side
Nutritional Information: Servings 6; Serving Size 1 cup (196g);
Calories 340; Calories from fat 40; Total fat 4g; Cholesterol 0mg;
Sodium 90mg; Carbohydrate 60g; Dietary Fiber 12g; Protein 19g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
45
Beef Soup Base and Seasoning
For rich beef stock use В№/2 - 3/4 tsp. Beef Base for each
cup (8 oz.) hot water. This is equivalent to 1 bouillon
cube, though Beef Base has more flavor and less salt.
Plain beef broth is wonderful when you’re under the
weather, or add noodles or vegetables for a quick lunch.
To “beef up” the flavor of soup, stew or gravy, add 2-3
tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp.
Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef
drippings to enhance the flavor of 2 cups gravy.
(net 8.0 oz.) #90186 $ 8.39
Chicken Soup Base and Seasoning
For rich chicken stock use В№/2 - 3/4 tsp. Chicken Base for
each cup (8 oz.) hot water. This is equivalent to 1
bouillon cube, though Chicken Base has more flavor
and less salt. Plain broth is great when you’re on a diet,
or add noodles and vegetables for a quick lunch. When
making rice, add 1 tsp. Chicken Base to the water for
rich flavor. Chicken base is used to fortify the flavor of
soup, stew or gravy. For 2 quarts of soup or stew, add
2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken
Base to 2-3 TB. chicken drippings to enhance the flavor
of 2 cups gravy.
(net 8.0 oz.) #90281 $ 8.39
Ham Soup Base and Seasoning
Our soup bases are great for broth,
soup or gravy, but they also make great
seasonings. Try a little in rice, vegetables
and casseroles—wherever you need
a bit of extra flavor. Refrigeration is
recommended, but not necessary.
Ham Base is traditionally used to add rich, smoky ham
flavor to split pea or bean soup. For 2 quarts soup or
stew made with a ham bone, add 1 TB. Ham Base. For
soup without ham, use В№/2 - 3/4 tsp. Ham Base per cup
(8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3
TB. drippings from baked ham to enhance the flavor of
2 cups gravy. Ham Base gives a flavorful boost to plain
vegetables or rice, just add a bit to the cooking water.
(net 8.0 oz.) #90586 $ 8.39
Pork Soup Base and Seasoning
For rich roast pork flavored stock, use В№/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
(net 8.0 oz.) #90881 $ 8.39
46
Penzeys spices | early 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 $ 8.39
Turkey Soup Base and Seasoning
For rich turkey stock, use В№/2 - 3/4 tsp. Turkey Base for
each cup hot water. This is equivalent to 1 bouillon cube,
though Turkey Base has more flavor and less salt. Plain
broth is good food for those times you’re under the
weather, or add vegetables or noodles for a quick lunch.
Turkey Base is often used to extend turkey gravy for
holiday dinners, or to fortify the flavor of dishes made
with turkey leftovers, such as soup, stew or casseroles.
For 2 quarts of soup or stew made with leftovers, add
2-3 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base
with 4-5 TB. turkey drippings for 3 cups gravy.
(net 8.0 oz.) #90386 $ 8.39
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1 tsp.
to a cup of hot water. Throw a little in the pot to season
pasta and rice, great to add a little oomph to vegetable
casseroles and plain steamed veggies. Wonderful for
poaching fish. Rich roasty carrots form the base of our
new Vegetable Soup base, along with powdered
onions, potatoes and tomatoes.
(net 8.0 oz.) #90481 $ 8.39
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
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 $ 3.35
1 lb. bag #96612 $ 10.29
Fine Grind
4 oz. bag #96746 $ 3.45
1 lb. bag #96717 $ 11.45
Kosher-Style Flake Salt
If you only buy one salt this year make it this one. Kosher
Flake salt has a long history and a great taste. The special
shape of the flakes gives this salt the maximum of salt
flavor with the minimum of salt used.
1 lb. bag #96025 $ 1.55
Pacific Sea Salt
Pacific Sea Salt is bright white and produced domestically.
The extra coarse is suitable for grinding in salt mills, the
coarse sea salt will shake out of our standard jar and the
fine variety will work nicely in a home salt shaker.
Extra Coarse Grind, 10/30 mesh
1 lb. bag #96117 $ 2.29
Sandwich Sprinkle
This blend was created for making homemade
croutons, but along the way it has become the
lunchtime favorite in the Penzeys breakroom for all
types of sandwiches, from crusty subs to tuna salad.
Just shake on, or mix 1 TB. with 1 TB. water, add to В№/4
cup vinegar and В№/3 cup oil, shake, and drizzle on your
favorite sandwich. To make homemade croutons
(great for using up odds and ends of leftover bread):
for each 2 cups of cubed bread (4 regular slices), use 1
TB. seasoning. Traditional and very flavorful when
sautГ©ed in 1-2 TB. butter or olive oil (toss over medium
heat for 3-4 minutes, until golden brown). For crispy,
low-fat croutons, coat lightly with a vegetable oil spray,
season and bake at 375Лљ until brown (8-15 minutes),
turning twice while cooking. Hand-mixed from: coarse
salt, garlic, black pepper, basil, oregano, rosemary, thyme,
and marjoram.
1вЃ„4 cup jar (net 1.2 oz.) #27539 $ 3.15
1вЃ„2 cup jar (net 2.5 oz.) #27555 $ 5.15
4 oz. bag #27542 $ 4.59
8 oz. bag #27584 $ 7.99
1 lb. bag #27513 $ 14.90
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .3 oz.) #33639 $ 1.55
1вЃ„ 2 cup jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
Coarse Grind, 30/60
Seasoned Salt
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads.
Hand-mixed from: Salt, Sugar, Paprika, Onion, Turmeric,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary, thyme).
1вЃ„ 4 cup jar (net 2.1 oz.) #29238 $ 1.09
1вЃ„ 2 cup jar (net 4.2 oz.) #29254 $ 1.89
4 oz. bag #29241 $ 1.29
8 oz. bag #29283 $ 2.39
1 lb. bag #29212 $ 4.30
Sesame Seeds
White sesame seeds are traditionally used in America
for baking and granola making, smaller black sesame
are preferred in Japan. To toast sesame seeds, put in a
nonstick pan over medium heat and shake the pan
until the sesame seeds are browned. No oil necessary.
Whole Hulled Mexican White Sesame Seeds
1вЃ„4 cup jar (net 1.1 oz.) #57833 $ 2.09
1вЃ„ 2 cup jar (net 2.4 oz.) #57859 $ 3.19
4 oz. bag #57846 $ 1.95
8 oz. bag #57888 $ 2.85
1 lb. bag #57817 $ 4.70
Whole Indian Black Sesame Seeds
1вЃ„4 cup jar (net 1.3 oz.) #57938 $ 2.39
1вЃ„ 2 cup jar (net 2.7 oz.) #57954 $ 3.79
4 oz. bag #57941 $ 2.65
8 oz. bag #57983 $ 4.25
1 lb. bag #57912 $ 7.50
1 lb. bag #96212 $ 2.09
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.29
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 $ 8.49
Net 1 gram #57352 $ 15.99
Net per 1вЃ„4 oz. #57381 $ 81.99
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
CoupГ© Saffron.
Superior Quality Spanish Saffron
(90% red safп»їfron threads, 10% yellow saffron styles)
Net 1вЃ„2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1вЃ„4 oz. #57783 $ 65.99
Classic Saffron Rice
1
2
1
1
1
вЃ„2
1
Cup long-grain white rice
Cups water or chicken stock
TB. butter
TB. finely minced onion (optional)
tsp. salt
small pinch SAFFRON, crumbled
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
Serves: 4; Prep. time: 2 min. Cook: 25 min.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
47
Shallots
The flavor of shallots is similar to a sweet cross
between onions and garlic, but more delicate, rich and
complex. Shallots are used in France for poultry, veal,
salads, eggs and soups. In Indonesia, shallots are used
to add rich, sweet flavor to satay, soup & dipping
sauces. If your recipe calls for fresh shallots, use half as
much as the recipe calls for. A В№/2 tsp. of freeze-dried
shallots equals one clove fresh shallots. From California.
1/4" Chopped Shallots
1вЃ„2 cup jar (net .4 oz.) #58056 $ 5.25
1 cup jar (net .7 oz.) #58085 $ 10.19
2 cup jar (net 1.4 oz.) #58027 $ 17.29
Shallot Salt
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
1вЃ„4 cup jar (net 1.6 oz.) #23131 $ 4.09
1вЃ„ 2 cup jar (net 3.3 oz.) #23157 $ 7.89
1 cup jar (net 6.3 oz.) #23186 $ 14.49
Shrimp & Crab Boil Spices
Traditional for boiling shrimp, lobster, crab and fish.
Hand-mixed from: yellow and brown mustard seed,
allspice, coriander, cloves, cracked bay leaf, cracked
ginger, black Tellicherry peppercorns, chili pepper, dill
seed and caraway seed.
1вЃ„ 4 cup jar (net .7 oz.) #15237 $ 3.29
1вЃ„ 2 cup jar (net 1.4 oz.) #15253 $ 5.49
4 oz. bag #15240 $ 6.25
Singapore Seasoning
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
1вЃ„4 cup jar (net 1.3 oz.) #15332 $ 3.65
1вЃ„ 2 cup jar (net 2.6 oz.) #15358 $ 6.09
4 oz. bag #15345 $ 5.99
8 oz. bag #15387 $ 10.85
1 lb. bag #15316 $ 20.60
Southwest Seasoning
Warm chili peppers with onion, garlic, pepper and
cilantro, with a smoky hint of chipotle. Sprinkle meat or
poultry with lemon or lime juice, then rub on
Southwest Seasoning, 1-2 teaspoons per pound. Add
to salsa and refried beans. Hand-mixed from: salt, ancho
pepper, onion, garlic, Mexican oregano, black pepper, red
pepper, cumin, paprika, chipotle, cilantro.
1вЃ„4 cup jar (net 1.2 oz.) #21137 $ 3.89
1вЃ„ 2 cup jar (net 2.7 oz.) #21153 $ 6.69
4 oz. bag #21140 $ 6.69
8 oz. bag #21182 $ 12.19
1 lb. bag #21111 $ 23.20
Star Anise
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.85
4 oz. bag #58243 $ 9.09
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.39
4 oz. bag #58148 $ 5.45
Powdered Chinese Star Anise
1вЃ„ 4 cup jar (net .8 oz.) #48132 $ 2.99
1вЃ„ 2 cup jar (net 1.9 oz.) #48158 $ 4.99
4 oz. bag #48145 $ 6.09
Taco Seasonings
Sumac
Used plain or mixed with thyme and sesame (Zatar),
to complement fish, meat and vegetables. Processed
with salt.
Taco Seasoning
Very similar to seasoning packets sold in grocery
stores, but much more flavorful and less expensive.
Family-style, not hot. Mix 4 TB. with 6 oz. water, add
to 1 lb. browned, drained ground beef or cooked
chicken or beans. Simmer 10 min. until thick. Taco
Seasoning is also great for dip—mix 2 TB. in 2 TB.
water, then blend with ВЅ cup sour cream and В№/2 cup
cream cheese. Hand-mixed from: paprika, salt, onions,
lactose, dextrose, corn flour, (corn, lime) tomato
powder, cumin, garlic, oregano, black pepper, cocoa
powder, allspice.
1вЃ„4 cup jar (net 1.4 oz.) #23531 $ 3.19
1вЃ„ 2 cup jar (net 2.9 oz.) #23557 $ 5.25
4 oz. bag #23544 $ 4.25
8 oz. bag #23586 $ 7.35
1 lb. bag #23515 $ 13.50
Need a quick and
easy dinner?
Make tacos!
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 $ 3.19
1вЃ„ 2 cup jar (net 2.7 oz.) #24354 $ 5.29
4 oz. bag #24341 $ 4.59
8 oz. bag #24383 $ 7.99
1 lb. bag #24312 $ 14.90
1вЃ„ 4 cup jar (net 1.2 oz.) #48237 $ 3.39
1вЃ„ 2 cup jar (net 2.5 oz.) #48253 $ 5.79
4 oz. bag #48240 $ 6.09
Sunny Paris Seasoning
Chicken Taco Seasoning
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish-style paprika, cumin, cilantro, Tellicherry
black pepper, Mexican oregano, jalapeno powder.
1вЃ„4 cup jar (net 1.1 oz.) #24233 $ 3.09
1вЃ„ 2 cup jar (net 2.1 oz.) #24259 $ 5.09
4 oz. bag #24246 $ 5.25
8 oz. bag #24288 $ 9.39
1 lb. bag #24217 $ 17.70
Rojo Taco Seasoning
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook
8-12 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
1 cup jar (net 8.4 oz) #97280 $ 5.35
One of our most popular salt free seasonings. Great for
Cornish hens, chicken, vegetables, rice, eggs and veal.
Simply sprinkle over salads, potatoes, or rice, or mix 1
TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn, dill
weed, basil, tarragon, chervil, bay leaf.
1вЃ„ 4 cup jar (net .2 oz.) #15437 $ 5.09
1вЃ„ 2 cup jar (net .6 oz.) #15453 $ 9.15
1 cup jar (net 1.3 oz.) #15482 $ 15.69
2 cup jar (net 2.6 oz.) #15424 $ 28.25
Sunny Spain Seasoning
(Salt-Free Lemon-Pepper)
The bestselling of all our salt-free blends. Perfect for
fish and chicken, vegetables and salads. Salt-free
blends are strong, start with less. Hand-mixed from:
black pepper, citric acid, lemon peel, garlic, onion.
1вЃ„4 cup jar (net 1.2 oz.) #15532 $ 3.49
1вЃ„ 2 cup jar (net 2.4 oz.) #15558 $ 5.85
4 oz. bag #15545 $ 5.99
8 oz. bag #15587 $ 10.85
1 lb. bag #15516 $ 20.60
Tarragon
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with poultry
and fish, vegetables and salad dressing.
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.49
1⁄ 2 cup jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Thyme
One of the most fragrant flavors around, our French
Thyme is great on just about everything. Particularly
good with chicken, fish and chops, salads and
vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
1вЃ„4 cup jar (net .3 oz.) #34036 $ 1.69
1вЃ„2 cup jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
Trinidad-Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on В№/2-1
tsp. per pound, grill or broil. Great for boneless/skinless
chicken breasts, season and freeze, two in a package,
they'll be ready when you are. Hand-mixed from: salt,
lemon peel, garlic, clove, ginger.
1вЃ„4 cup jar (net 1.3 oz.) #23636 $ 3.25
1вЃ„ 2 cup jar (net 3.2 oz.) #23652 $ 5.99
1 cup (net 6.0 oz.) #23678 $ 11.45
2 cup (net 12.0 oz.) #23623 $ 22.79
Sunny Tuna Salad
Tsardust Memories (Russian-Style Seasoning)
Jennifer writes, “This tuna salad is inspired by my time living in Mexico, with a touch of France to keep things
interesting.” Turn to page 15 to read Jennifer’s story.
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1вЃ„4 cup jar (net 1.2 oz.) #28536 $ 3.09
1вЃ„ 2 cup jar (net 2.8 oz.) #28552 $ 5.09
4 oz. bag #28549 $ 4.09
8 oz. bag #28581 $ 6.99
1 lb. bag #28510 $ 12.90
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, garlic, cumin, Tellicherry
black pepper, Turkish oregano, sweet paprika, sumac,
cayenne red pepper, and cilantro.
1вЃ„4 cup jar (net 1.1 oz.) #23836 $ 3.39
1вЃ„ 2 cup jar (net 2.2 oz.) #23852 $ 5.59
4 oz. bag #23849 $ 5.99
8 oz. bag #23881 $ 10.85
1 lb. bag #23810 $ 20.60
Turmeric
What makes mustard yellow? Turmeric. From India.
1вЃ„ 4 cup jar (net .9 oz.) #48332 $ 2.29
1вЃ„ 2 cup jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1вЃ„ 4 cup jar (net 1.5 oz.) #28631 $ 2.75
1вЃ„ 2 cup jar (net 3.1 oz.) #28657 $ 4.35
4 oz. bag #28644 $ 2.95
1
2
1
1
1вЃ„2 1
1вЃ„4
2
2-4
2
1
6 oz. can tuna in water, drained well
TB. lime juice (juice of 1 small lime)
TB. chopped fresh cilantro
TB. minced red onion
tsp. SUNNY PARIS SEASONING
TB. mayonnaise
tsp. hot sauce, optional
tomatoes, cored, seeds removed
large lettuce leaves
lime wedges
tsp. extra chopped cilantro, optional
Core and seed tomatoes. Wipe insides with paper
towel and turn over onto more paper towels while
making the salad. In a medium bowl, use a fork
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.
to slightly break up the tuna. Add the lime juice,
cilantro, onion, SUNNY PARIS, mayonnaise and
hot sauce. Mix well. Stuff the tuna mixture into
the tomato halves. Line two plates with lettuce,
place a stuffed tomato on each plate and garnish
with lime wedges and cilantro if desired. You can
also roll the tuna mixture into lettuce leaves, serve
with crackers or enjoy on bread with your favorite
cheese.
Prep. time: 10 minutes
Cooking time: none
Serves: 2
Nutritional Information: Servings 2; Serving Size 1 cup (201g);
Calories 120; Calories from fat 20; Total fat 2.5g; Cholesterol 25mg;
Sodium 75mg; Carbohydrate 7g; Dietary Fiber 1g; Protein 19g.
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 $ 2.19
1вЃ„ 2 cup jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1вЃ„ 4 cup jar (net .8 oz.) #23731 $ 3.09
1вЃ„ 2 cup jar (net 1.7 oz.) #23757 $ 5.09
4 oz. bag #23744 $ 6.25
1вЃ„ 4 cup jar (net .5 oz.) #16539 $ 2.39
1вЃ„ 2 cup jar (net 1.0 oz.) #16555 $ 4.59
4 oz. bag #16542 $ 9.09
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
49
Madagascar Vanilla Beans
Regarded as the world's best, Madagascar beans set
the standard for prime vanilla flavor.
3 beans #58430 $ 7.25
15 beans #58456 $ 28.65
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 7.25
15 beans #58656 $ 28.65
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and
using the sugar in baking (replace 1 TB
of the regular sugar in the recipe with
1 TB of Vanilla Sugar). We also love
tossing Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
50
summer
50 Penzeys
Penzeysspices
spices| early
| early
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 $ 6.59
1 cup jar (net 6.8 oz.) #92380 $ 10.99
2 cup jar (net 13.6 oz.) #92322 $ 21.99
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92135 $ 5.95 New Size!
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92230 $ 8.49 New Size!
4 fluid ounce bottle #92256 $ 15.95
8 fluid ounce bottle #92285 $ 27.69
16 fluid ounce bottle #92214 $ 46.95
Daryl (right) learned to play Conga drums and
dance to salsa music in the heart of it all on an
earlier trip to Cuba.
Daryl MacKinnon
I
don’t run marathons or anything
like that, but I really enjoy exercise
because it makes my life so much
better,” says Daryl MacKinnon of
Gaithersburg, Maryland. “I have been
a runner since 7th grade and consider
it a foundation of my mental and
physical well-being.
“Food tastes even better when you’re
hungry because you have worked your
muscles and your soul. I get inspired
to eat healthier so that I can enjoy
what I do physically even more and be
better at it. It all ties together for me.
“Food is such an important part
of our health. I don’t think we always
give enough credit to the impact that
food has on our mental and physical
health. We eat good food for the
nutritional content as well as how it
makes us �feel’ to sit down with loved
ones as we share a meal together. Food
nourishes our bodies and our minds.
“I tend to think of meals in many
ways, besides just flavor or taste. I
enjoy trying to create something for
others that will bring them some
sort of positive feeling whether it is
comfort, relief or just plain taste bud
pleasure.
“I am a novice cook who truly enjoys
getting into the kitchen and creating
something completely new out of
almond, lemon and orange extracts on page 18.
“
I like that people can get
to know each other through
food and cooking—the foods
we grew up on, the foods
we like and dislike. Cooking
threads histories together
and brings continuity to
different generations.
”
what seemed like almost nothing.
I like when I surprise myself by
making something really good and
discovering how simple it can be to
make food that tastes so good when
made fresh, yourself. It reminds me
of taking a set of paints and pulling
them together to paint a picture.
I guess this is why some people
consider cooking an art.
“I like the fact that I can immerse
myself in the kitchen and take my
mind off the day. I like that people
can get to know each other through
food and cooking—the foods we
grew up on, the foods we like and
dislike. Cooking threads histories
together and brings continuity to
different generations.
“My mom always told me that
anything can taste good if you start
with fresh ingredients. As a young
girl, I stood by her side at the stove
many times watching and listening
as she told me what she was doing.
What Mom made look so easy was
sometimes difficult for me, but she
always offered her support and
guidance.
“The value of foods we grew up
with can add to your health by
making you feel good, secure and
loved. These comfort foods are
unmatchable.
“I remember once each year
we had what Mom called �Dessert
Night.’ My brothers and I always
looked forward to it. For dinner
Mom would make homemade
shortcake, cut up fresh strawberries
and peaches, fresh heavy cream and
vanilla ice cream. That was it, dinner
was served! Ahhh, the memories.”
See spice Index on page 61
Peanut Butter Blondies
Daryl shares, “A must-have birthday treat when I was
growing up (the recipe is from my mom) and now a
favorite for me as an adult. So easy and I make them
for co-workers and family for last minute events.
Great for picnics.”
11вЃ„2 1вЃ„2 3
1вЃ„2 1
1
1вЃ„2 1вЃ„2 6
Cups sugar
Cup peanut butter (crunchy or smooth)
eggs
Cup butter, softened (Daryl uses unsalted)
tsp. PURE VANILLA EXTRACT
Cup flour
tsp. baking powder
tsp. salt (reduce to 1/4 tsp. if using
salted butter
oz. good semi-sweet chocolate bits
the chocolate bits. Spread into an ungreased 9x13
pan, (Daryl uses metal. We tried metal and glass
and they were both delicious!). Bake at 350В° for
about 35 minutes. They will be cracking and brown
around the edges when done. Cool, cut and serve
(best when served slightly warm still).
Prep. time: 10 minutes
Baking time: 32-37 minutes
Serves: 24
Nutritional Information: Servings 24; Serving Size 1 blondie (50g);
Calories 210; Calories from fat 90; Total fat 10g; Cholesterol 30mg;
Sodium 80mg; Carbohydrate 28g; Dietary Fiber 2g; Protein 5g.
Preheat oven to 350В°. In a large mixing bowl, cream
together the sugar, peanut butter, eggs, butter and
VANILLA. In a separate bowl, mix together the flour,
baking powder and salt. Add the dry ingredients
to the wet ingredients and mix until smooth. Stir in
“Cooking is a big part of my family life. It
is such a joy! Seated around the table
are my nieces Katie and Anna, my son
Gabriel, brother Matt, Barbara, my
mother, my fiancГ© Greg, sister-in-law Jen
and my father Grant.”
1-800-741-7787 | www.penzeys.com
51
Kathleen
Hancock
W e grew up right between the
Navajo and Apache reservations in
Show Low, Arizona,” says Kathleen
Hancock. “The town is called Show
Low because the property was won
in a poker game with the low card
being the winner, so the main street
is Deuce of Clubs Avenue.
“We had a boarding school at
our high school for about 60 Navajo
students who lived too far from a
reservation school to make busing
feasible. Unfortunately there was
not much interest then to integrate
the groups and to learn a lot about
the Navajo culture unless you made
the effort to befriend a student,
which I tried but it was not easy
to do because of the cultural
differences.
“It’s a very noble culture and
it’s a shame more wasn’t done. I
remember asking one girl how she
got her beautiful hair so shiny and
she said �bear grease,’ and I guess
my expression gave her a feeling
that I was not too fond of that
answer!
Story
continued on page 60
52
Penzeys spices | early summer
Food , family and friends are sources of joy for
Elizabeth. Celebrating a wedding together is
Elizabeth, her husband Phil and their children
Abby (8 years) and Joshua (4 years).
Blueberry Cream Cheese Squares
This delectable dessert from Kathleen is the perfect
summer treat—no baking required.
1вЃ„4 1вЃ„2 1вЃ„2 3
1
11вЃ„2 2
11вЃ„2 2
1
Cup cornstarch
Cup sugar
Cup water
Cups fresh blueberries
pkg. graham cracker crumbs (about
4 Cups finely crushed graham crackers)
sticks (3вЃ„4 Cup) butter, melted
8-oz. pkgs. cream cheese, softened
Cups sugar
tsp. PURE VANILLA EXTRACT
9-oz. pkg. non-dairy whipped topping,
thawed (regular whipped cream doesn’t
hold up in this recipe)
Combine the cornstarch, sugar, water and
blueberries in a medium saucepan. Cook over
medium heat until the sauce thickens and
bubbles, stirring regularly. This should take about
7 minutes. Cool. Combine the graham cracker
crumbs and butter. Press half of the crumbs into
the bottom of a lightly greased 9x13 pan.
Beat the cream cheese until soft. Gradually beat
in the sugar and VANILLA. Gently fold in the
whipped topping. Spread half over the crumbs.
Spread half of the blueberry filling over the cream
cheese layer, and then add another cheese layer
and another blueberry layer. Sprinkle with the
remaining crumbs. Chill overnight.
Prep. time: 30 minutes
Cooking time: 7 minutes for the blueberry
mixture
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 square
(194g); Calories 570; Calories from fat 270; Total fat 30g;
Cholesterol 70mg; Sodium 430mg; Carbohydrate 73g; Dietary
Fiber 2g; Protein 4g.
M
Elizabeth
Mazzocco
y parents believed in having
good home-cooked meals together,
a tradition I have continued with my
family. It’s a good time to talk and
have everyone together,” comments
Elizabeth Mazzocco of Mansfield,
Ohio.
“That, along with my fascination
with recipes, has laid the foundation
for my interest in whole foods, local
foods, vegetarian and vegan fare,
which has been developing over the
past ten years.
“I’ve been trying to eliminate
preservatives from my household, so
I decided to give bread baking a go.
It really wasn’t too much trouble. I’ve
been making several varieties from
whole wheat to rye and raisin since
July of 2009. I find if I target one goal
at a time it’s not so overwhelming.
“We’re blessed in this region with
a great deal of agriculture. There are
three weekly farmers markets within
15 minutes of my home and we all
love to visit a blueberry farm nearby,
and an orchard for fresh-picked
apples, peaches and plums.
“With this abundance of fruit I
have also started making jelly. It’s
a lot of fun, really pretty easy and
so nice to have on the shelf in the
middle of winter.
“This summer I plan on growing
several varieties of grape tomatoes
with the kids, lots and lots of
tomatoes. I just love ’em!
“My kids have gotten old enough
to help in the kitchen. Based on my
experience, my children are more
likely to make healthy choices and
try new foods when they have some
vested interest in it. I’m always sure
to have a little bowl of batter for
them when we’re making muffins or
waffles.
“In some ways food is an extension
of me and an expression of my love
for them. I joke that I get some sort
of 1950s sitcom mother joy out of
cooking when my children clean
their plates. I always try to provide
good food for them: a mix of new
and old, simple or more complicated, inside and outside their
comfort zone.
“I’m home most of the time with
my children and occasionally teach
meteorology and math courses at
various college campuses. For fun,
our family enjoys spending time at
the pool and hiking in the many
parks within our state. I really do
have a good thing goin’ on!
“I am one of the three founding
volunteer moms helping to build the
Little Buckeye Children’s Museum
in town. My kids and my husband
Phil have been involved in the work
as well. This is unlike anything I’ve
ever done. It will be a wonderful
opportunity for the kids of the
region and it’s been an amazing
experience for me.
“I like to believe that everyone has
their own things that they care about
and as long as they are devoting
themselves to something that leads
Seeaspice
Index
on page
61 that’s good.”
to
better
life,
then
Rich Cocoa Cake
Elizabeth writes, “This recipe is from my GreatGrandmother Able. My dad’s maternal grandmother
used to make this cake for him. Now, my mom makes
it for my children.”
1вЃ„2 2
1
1
3
2
1вЃ„2 1
1вЃ„2 1вЃ„2 1
2
Icing:
1вЃ„3 1вЃ„3 dash 6-8 1
2-3 Cup cold water
TB. (heaping) COCOA POWDER
Cup brown sugar
Cup sugar
TB. butter
eggs
tsp. salt
tsp. PURE VANILLA EXTRACT
Cup sour cream
Cup milk
tsp. baking soda
Cups sifted flour
Cup butter, softened
Cup COCOA POWDER
salt
Cups powdered sugar
tsp. PURE VANILLA EXTRACT
TB. hot water
Preheat oven to 350В°. Lightly grease two 8-inch
cake pans and set aside. In a small saucepan, mix
together the cold water and COCOA POWDER.
Heat over medium, stirring constantly, until the
mixture starts to boil. Remove from the heat and
set aside to cool. The mix should be paste-like. In
a large mixing bowl, cream together the sugars
and butter. Add the eggs, salt and VANILLA and
mix well. Add the cocoa mixture and beat well. In a
small bowl, mix together the sour cream, milk and
baking soda. Gradually add the sour cream mix to
the batter, alternating with the flour. Beat well after
each addition. Pour into the pans and bake at 350В°
for 22-26 minutes. Use a toothpick to test or note
that the cake is fully risen and pulling away from
the sides of the pan. Remove from the oven and let
cool for a few minutes. Remove from the pans and
let cool thoroughly before icing.
For the icing, cream together the butter and
COCOA POWDER until fluffy. Add the salt. Gradually
add the powdered sugar, beating well. Add the
VANILLA and mix well. Add just enough water to
reach your desired consistency.
Prep. time: 20 minutes
Baking time: 22-26 minutes
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 slice (123g);
Calories 400; Calories from fat 70; Total fat 8g; Cholesterol 40mg;
Sodium 230mg; Carbohydrate 81g; Dietary Fiber 1g; Protein 3g.
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $28.89
Baking Mini Gift Box
New!
Share the very best with all the bakers who have
over the years made your life a little bit sweeter. The
Baking Mini also is the gift of confidence that
everything you bake will come out tasting its best.
G if t B o x es | 4 JAR
BOX CONTAINS: Вј cup jar each of our Powdered China
Ginger, East Indian Ground Nutmeg, Ground China Cinnamon and our Ceylon Cinnamon.
Also includes a packet of four cards with handy
tips for each spice.
#82437 $11.95
Cheese Seasonings Gift Box
Rich with cheese, spices, poppy and sesame seeds.
Delicious mixed, 1-2 TB, in a Cup of vinegar and oil,
mayonnaise, sour cream or yogurt for salad
dressing, pasta, or vegetable dip. Also good
sprinkled on sautГ©ed or baked chicken or fish,
steamed vegetables, eggs, baked potatoes or
popcorn.
BOX CONTAINS: Salad Elegant, Rocky Mountain Seasoning, Garden Salad, Sicilian Salad
#85746 $25.69
Cocoa Lover’s Gift Box
This gift contains all the spices needed to make
delicious, homemade hot chocolate. Also perfect
for coffee lovers, just line up the jars by the
espresso maker.
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $13.49
Ethnic Milwaukee Gift Box
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $25.89
Extracts Gift Box
We've combined all of our popular extracts into one
gift. Perfect for baking or adding flavor to pancake
or waffle batter, cake mixes, coffee, tea or hot
chocolate. Extracts are really flavorful, and a little
goes a long way, so this is a gift that will last.
BOX CONTAINS: Double Strength Madagascar Pure Vanilla Extract, Pure Almond Extract, Pure Orange Extract,
Pure Lemon Extract
#81843 $37.99
54
Penzeys spices | early summer
Grill & Broil Gift Box
Original Mini Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $22.95
BOX CONTAINS: Вј cup jar each of our Penzeys
Cinnamon, Penzeys Freshly Ground Pepper,
Penzeys Garlic Powder and our salt-free Mural of Flavor
Seasoning. Also includes a packet of four
cards with handy tips for each spice.
#82419 $11.95
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular seasonings for
summertime grilling to winter broiling.
Grill and Broil Mini Gift Box
New!
Our best selling gift box now in an easy to give and
easy to get size. Makes great taste simple. From the
lifetime griller to the first time cook the Grill and
Broil is the perfect way to give the gift of delicious
flavor.
Penzeys original Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible and
reasonable. These four universally-appealing spices
instantly bring deliciousness.
Pepper Lover’s Gift Box
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $39.49
BOX CONTAINS: Вј cup jar each of our Cajun Seasoning, BBQ 3000, Galena Street Rub and our 4/S Special
Seasoned Salt. Also includes a packet of four cards with
handy tips for each spice.
#82424 $11.95
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $48.49
Herb Gift Box
Salad Lover’s Gift Box
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $15.99
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.29
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $20.59
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $19.99
Spicy Wedding Shower Gift Box
Four good, easy-to-use mixes. The vibrantly colored
blends, nestled in bay leaves, cinnamon sticks, and
whole nutmeg, make this gift stand out at any
group gift-opening, and won’t be duplicated.
Indian Curry Gift Box
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $25.59
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $34.69
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 $21.69
Mill Owner’s Gift Box
A thoughtful gift for those who already have a
peppermill (or two).
BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four
Peppercorn Blend
#81243 $22.95
All of our Taco Seasonings in one box. Tacos are so
tasty, quick and easy, is it any wonder one of the
most popular flavors in America is Mexican?
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $27.95
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 4 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 1ВЅ oz. of cinnamon sticks,
ВЅ oz. of whole Grenada nutmegs and ВЅ oz. of select
Turkish bay leaves, a brochure with recipes on how to
use the cinnamon sticks, nutmeg and bay leaves.
4 jar kit #89744 $3.69
Taco Seasonings gift box
#81948  $27.95
Original mini gift box
#82419  $11.95
G if t B o x es | 4 JAR
Grill & Broil gift box
#86743  $22.95
Salad lover’s gift box
#85641  $20.59
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 $44.69
12 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder, Chinese 5 Spice, Italian Herb Seasoning, Bicentennial Rub,
Bouquet Garni, Arrowroot Starch, Cayenne Pepper
#86022 $54.49
Baker’s Assortment Gift Box
G if t B o x es | 8 JAR
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: Sweet China Cassia
Cinnamon, Natural High Fat Cocoa, Double Strength
Madagascar Pure Vanilla Extract, Ceylon True Cinnamon,
Dutch Blue Poppy Seeds, China Ginger Powder, Minced
Lemon Peel. Quarter cup jars of: Powdered Cloves,
Ground Cardamom
#81580 $49.95
Flavors of Asia Gift Box
Asian cooking in American kitchens has been popular
for some time. Whether you are a fledgling Asian cook
or an iron chef, this gift box has all the basic tools for a
delicious Asian meal at home.
Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese 5 Spice, Singapore Seasoning, Indonesian SatГ©
#82282 $41.29
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most popular
meat, poultry and fish seasonings from summertime
grilling to winter broiling.
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $28.49
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $58.29
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $42.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $43.89
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $42.89
Box CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena St. Rib Rub
#85388 $42.89
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $45.79
56
Herb Gift Box
Penzeys spices | early 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 $41.89
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most praise.
It is easy to please the most demanding bridal
couple with this gift. A beautiful, sturdy wooden
peppermill, peppercorns, and four versatile
seasoning blends combine to form a gift that will
enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $69.95
Starter Set Gift Box
Great for someone who is just starting out. This gift
includes the most basic, easiest to use spices and
seasonings. Everything from salads to popcorn to
steak can be easily prepared–the perfect gift to
encourage someone to cook tasty, healthy,
inexpensive meals for one or more.
Box CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $39.59
Steak Seasonings Gift Box
America's love affair with steak is alive and well.
These seasonings are blended using robust spices
and coarser grinds to stand up to your favorite
steak.
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, SatГ© Seasoning
#86680 $48.39
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital
for authentic and flavorful Mexican cooking.
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Broken Leaf Cilantro,
Ground Chipotle Pepper, Adobo Seasoning, Powdered
Ceylon Cinnamon
#81685 $38.59
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 1ВЅ oz. of cinnamon sticks,
ВЅ oz. of whole Grenada nutmegs and ВЅ oz. of select
Turkish bay leaves, a brochure with recipes on how to
use the cinnamon sticks, nutmeg and bay leaves.
8 jar kit #89881 $4.39
Salt Free Grill & Broil Gift box
#86988  $45.79
Steak Seasonings Gift box
#86680  $48.39
G if t B o x es | 8 JAR
Herb Gift box
#80383  $28.49
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
57
Crates
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great
taste. A gift for the family that's just starting out,
for older folks trying to eat more healthy, or even
for yourself.
#85962 $136.49
Baker’s Gift Crate
From apple bread to blueberry pie to cookies, this
gift fits the bill for every baking recipe. Our
Baker’s Crate has it all—it might even be the
perfect addition to your own kitchen or a
thoughtful wedding gift.
#83539 $129.95
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
G if t cra t es
#87632 $226.95
The Grand Spice Gift Crate
A very special gift. Flavorful, exciting, high quality
spices, herbs and seasonings. Everybody needs
exactly what's in this gift, from the beginning
cook to the seasoned expert.
#87137 $179.95
Grill & Broil Gift Crate
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling. Perfect for all cuts of beef, pork, chicken
and seafood, just rub on to taste, starting with 1
tsp. per pound.
#85838 $97.59
The Pepper Gift Crate
Everyone loves pepper, it's the most used spice in
America, so it’s no wonder this crate makes an
excellent wedding present or wonderful gift for
someone special.
#82082 $99.95
The Spice Replacement Gift Crate
Kitchen of Provence Gift Crate
French cooking will never go out of style. This gift
contains all the classic spices for seasoning
French food.
There are certain times in life when a person
needs to completely replace their selection of
spices and seasonings—whatever the reason, this
is a wonderful assortment of the spices
commonly called for in recipes. This gift also
includes popular, versatile and traditional blends
to round out your spice cupboard.
#87432 $126.79
#86172 $119.39
Pasta & Salad Seasonings Gift Crate
Two Hearts Gift Crate
Everyone wants to eat healthy, but no one wants
to feel deprived. With this crate, you can have the
best of both worlds—delicious, flavorful food
that won’t take a toll on your waistline.
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87337 $114.95
#87537 $154.79
The Wedding Gift Crate
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
#87029 $119.95
GRILL & BROIL Gift crate
#85838  $97.59
58
Penzeys spices | early summer
For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.
the wedding gift crate
#87029  $119.95
pasta & salad seasonings
gift crate
#87337  $114.95
two hearts gift crate
#87537 $154.79
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
“Kathleen Hancock” continued from page 52.
“My mom was politically active
in Arizona and spent time on
reservations trying to make things
better for the Native Americans.
As a consequence she was made an
honorary Apache and was invited to
attend a girl’s coming of age party,
to which outsiders are almost never
invited. She was given a native dress
and allowed to participate in the
ritual.
“My dad worked on a logging
train and often they went through
the reservations. He once saw some
Navajo children playing baseball in a
field using sticks as bats and stones as
balls. When he told my mom she said
that just would not do. She went out
and bought baseballs, and later bats,
that my dad would throw randomly
from the window of the train as it was
passing, any time he saw kids in the
field.
“We were raised with discipline, but
also to respect our fellow man and to
try to make a difference in people’s
lives. Our house, crammed full with
nine people–Mom, Dad and seven
daughters–was often the place to hang
out, and anyone who happened by at
dinner time never went away hungry. “I think unfortunately today many
people spend money and too little
time giving their kids things when
the best thing they can do for them
is create memories that will last a
lifetime, and, in turn, be passed on
to their kids. I think that is one of the
appeals of cooking for family groups,
because it’s not just about the food.
It’s about creating memories.”
Kathleen’s Navajo Tacos (see page
63) came from her high school home
economics teacher, who learned to
make them from a local Navajo. “My
teacher said the bread was usually
done with a handful of this and a
handful of that, and this recipe was
her best guess. Since then I have
60
Penzeys spices | early summer
Mike’s Tasty Steak Marinade
Kathleen shares, “My son gave me this recipe and
asked for it on his birthday, and we used T-bone
steaks. I was not too sure about the orange juice
with steak but it was incredibly good.” This recipe
makes enough marinade for 4 good-sized strip or
T-bone steaks.
Kathleen and her husband Jim, shown
during a visit to Niagara Falls, have been
married 38 years.
seen many recipes for fry bread that
are more exact, but I don’t think
they are any better. It is not unusual
to find a Navajo selling fry bread by
the roadside, similar to how you find
people selling oysters, crab or local
fruit in my current home in Olympia,
Washington.”
The tacos are a favorite in
Kathleen’s home. “It’s a good one
for Cinco de Mayo. My husband Jim
reminded me that it’s been a long
time since I made them for him, so
this May 5th, guess what I’ll be doing.
The tacos are really a blending of
cultures and they’re much enjoyed by
everyone who tries them.”
вЃ„2 tsp. POWDERED GINGER
вЃ„2 tsp. PENZEYS MINCED GARLIC
1
1
1
(2 cloves fresh garlic)
Cup reduced sodium soy sauce
Cup orange juice
1 tsp. sugar
2 tsp. olive oil
вЃ„4 1
вЃ„2 Combine all of the ingredients in a sealable
container and mix well. Add the steaks and
marinate for at least 1 hour.
To cook steaks, the grill should be nice and
hot. Remove the steaks from the marinade.
Cook the steaks directly over the coals 4-5
minutes on the first side. Flip the steaks, and
then grill until a little bit of juice comes to the
surface–approximately 4-6 minutes. As soon as
this happens, pull the steaks off the grill. Make
sure to let the steaks rest for at least 5 minutes
before cutting.
Prep. time: 5 minutes plus 1 hour marinating
time
Cooking time: about 10 minutes
Serves: 4
Nutritional Information: Servings 1; Serving Size 1 8-oz.
steak with marinade (248g); Calories 320; Calories from
fat 100; Total fat 11g; Cholesterol 140mg; Sodium 290mg;
Carbohydrate 2g; Dietary Fiber 0g; Protein 49g.
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 18
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arizona Dreaming . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 6
Bavarian Style Seasoning . . . 7
Bay Leaves . . . . . . . . . . . . . . 7
Beef Roast Seasoning . . . . . . . 7
Bell Peppers . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 8
Bouquet Garni . . . . . . . . . . 8
Brady Street Cheese Sprinkle . . 6
Bratwurst Sausage . . . . . . . . . 8
Breakfast Sausage . . . . . . . . . 8
C
Cajun Seasoning . . . . . . . . . 12
Cake Spice . . . . . . . . . . . . . 12
California Seasoned Pepper . 12
Caraway Seed . . . . . . . . . . . 12
Cardamom . . . . . . . . . . . . . 12
Celery Flakes . . . . . . . . . . . . 13
Celery Salt . . . . . . . . . . . . . . 13
Celery Seed . . . . . . . . . . . . . 13
Charnushka . . . . . . . . . . . . . 13
Cheese Seasonings
Brady Street . . . . . . . . . . . 6
Garden Salad . . . . . . . . . . 6
Rocky Mountain . . . . . . . . 6
Salad Elegant . . . . . . . . . . 6
Sicilian Salad . . . . . . . . . . . 6
Chervil . . . . . . . . . . . . . . . . 13
Chesapeake Bay Seasoning . . . 13
Chicago Steak Seasoning . . . . 13
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
JalapeГ±o Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . . 12
Chinese Five Spice Powder . 13
Chip & Dip Seasoning . . . . . . 13
Chives . . . . . . . . . . . . . . . . 13
Cilantro . . . . . . . . . . . . . . . 13
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 16
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 18
Cocoa Powder . . . . . . . . . . . 13
Coriander . . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 24
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 20
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 19
English Prime Rib Rub . . . . . . 19
Epazote . . . . . . . . . . . . . . . 19
Fajita Seasoning . . . . . . . . . . 19
Fennel . . . . . . . . . . . . . . . . 19
Fenugreek . . . . . . . . . . . . . . 19
Fines Herbes . . . . . . . . . . 19
Florida Seasoned Pepper . . 19
Four Peppercorn Blend . . . . . 30
4/S . . . . . . . . . . . . . . . . . . 22
4/S Smoky . . . . . . . . . . . . . . 22
4/S Spicy . . . . . . . . . . . . . . 22
Fox Point Seasoning . . . . . . . 22
French Four Spice . . . . . . . 22
Mustard Seed . . . . . . . . . . . 38
Northwoods Seasoning . . . . . 38
Northwoods Fire Seasoning . . 38
Nutmeg . . . . . . . . . . . . . . . 39
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 48
Rosemary . . . . . . . . . . . . . . 43
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 22
Galena Street Rub . . . . . . . . . 22
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 22
Garlic Salt . . . . . . . . . . . . . . 22
Ginger . . . . . . . . . . . . . . . . 24
Greek Seasoning . . . . . . . . . 22
Gumbo File Powder . . . . . . . . 24
Old World Seasoning . . . . . . . 39
Onion Powder . . . . . . . . . . . 39
Onions, White and Toasted . . . 39
Orange Extract . . . . . . . . . . . 18
Orange Peel . . . . . . . . . . . . 39
Oregano . . . . . . . . . . . . . . . 40
Ozark Seasoning . . . . . . . . . . 40
Paprika . . . . . . . . . . . . . . . . 40
Paprika, Spanish Smoked . . . . 40
Parisien Bonnes Herbes . . . 40
Parsley . . . . . . . . . . . . . . . . 40
Pasta Sprinkle . . . . . . . . . . 43
Pepper
Black Peppercorns . . . . . . . 26
Penzeys Freshly
Ground Pepper . . . . . . . . . 26
Green Peppercorns . . . . . . 26
Ground Black Pepper . . . . . 30
Ground White Pepper . . . . . 30
Pink Peppercorns . . . . . . . 26
Szechuan Peppercorns . . 30
White Peppercorns . . . . . . 26
Pepper Blends
European Peppercorns . . 30
Four Peppercorn Blend . . 30
Lemon Pepper Seasoning . . 30
Mignonette Pepper . . . . 30
Shallot Pepper Seasoning . . 30
Szechuan Pepper Salt . . . . . 30
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 43
Pizza Seasoning . . . . . . . . . . 43
Poppy Seed . . . . . . . . . . . . . 43
Pork Chop Seasoning . . . . . . 43
Poultry Seasoning . . . . . . . 43
Pumpkin Pie Spice . . . . . . . . 43
Raspberry Enlightenment . . 43
Saffron . . . . . . . . . . . . . . . . 47
Sage . . . . . . . . . . . . . . . . . 43
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 44
Country French Vinaigrette . 44
Creamy Peppercorn . . . . . . 44
Greek Seasoning . . . . . . . . 44
Green Goddess . . . . . . . 44
Italian Vinegar and Oil . . . . 44
Salsa Salad Seasoning . . . . 44
Salad Elegant Seasoning . . . . . 6
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 . . . . . 6
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 . . . . . . 24
Horseradish Dip . . . . . . . . . . 24
Horseradish Powder . . . . . . . 24
Hot Chocolate Mix . . . . . . . 13
Italian Herb Mix . . . . . . . . 24
Italian Sausage . . . . . . . . . . . 25
Jars (storage) . . . . . . . . . . . . 25
Jerk Chicken/Fish . . . . . . . 25
Jerk Pork . . . . . . . . . . . . . 25
Juniper Berries . . . . . . . . . . . 25
Kala Jeera . . . . . . . . . . . . . . 25
KrakГіw Nights . . . . . . . . . . . 25
Lamb Seasoning . . . . . . . . 25
Lemon Extract . . . . . . . . . . . 18
Lemon Grass . . . . . . . . . . . . 25
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 38
Mural of Flavor Seasoning . . 38
Mustard Powder . . . . . . . . . . 38
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
Baking Mini . . . . . . . . . . . . . 54
Baker's Crate . . . . . . . . . . . . 58
The Big Crate . . . . . . . . . . . . 58
Cheese Seasonings . . . . . . . . 54
Cocoa Lover's . . . . . . . . . . . 54
Do-It-Yourself . . . . . . . . . 54, 56
Ethnic Milwaukee . . . . . . . . . 54
Extracts . . . . . . . . . . . . . . . 54
Flavors of Asia . . . . . . . . . . . 56
Grand Spice Crate . . . . . . . . . 58
Grill & Broil . . . . . . . . 54, 56, 58
Grill & Broil Mini . . . . . . . . . . 54
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Mini Gift Box . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Pepper Crate . . . . . . . . . . . . 58
Pepper Lover’s . . . . . . . . . . . 54
Salad Lover’s . . . . . . . . . 54, 56
Salt Free Grill & Broil . . . . . . 56
Some Like It Hot . . . . . . . 54, 56
Spice Replacement Crate . . . . 58
Spicy Wedding . . . . . . . . . . . 56
Spicy Wedding Deluxe . . . . . . 56
Spicy Wedding Shower . . . . . 54
Starter Set . . . . . . . . . . . . . 56
Steak Seasonings . . . . . . . . . 56
Taco Seasonings . . . . . . . . . 54
Taste of Mexico . . . . . . . . . . 56
Two Hearts Crate . . . . . . . . . 58
Wedding Crate . . . . . . . . . . . 58
T
Taco Seasonings . . . . . . . . . . 48
Tandoori Seasoning . . . . . . 21
Tarragon . . . . . . . . . . . . . . . 48
Thyme, French . . . . . . . . . . . 48
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 48
Tsardust Memories . . . . . . . . 48
Turkish Seasoning . . . . . . . . . 48
Turmeric . . . . . . . . . . . . . . . 48
Tuscan Sunset . . . . . . . . . 48
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
Be Yourself.
Of course when I say “Be Yourself” I don’t mean tune out from your
surroundings. Far from it. To be yourself is to be super in tune to
where you come from, where you have been and who you’ve met
along the way, because these are what make us who we are.
Like the other cooks featured through this catalog, Kathleen
Hancock and her Navajo Taco recipe are a great example of being
in tune (see her story on page 52). Real life is not as clear-cut as a
half hour TV show. In real life making connections with others can
oftentimes be difficult and awkward, but more often than not the
struggle turns out to be more than worth the effort.
When we connect to others we live, when our cooking connects us
to our lives all sorts of wonderful things happen. So try these tacos
and think of Kathleen and think of the Navajo people but also
think about what are your Navajo Taco recipes. Be proud of the
recipes that make you—you. Let your cooking celebrate your life.
Navajo Tacos
Kathleen asks the age-old question, “Who can resist fried dough? And with the
meat and bean toppings, they make a very fun and filling meal.”
1
1
lb. pinto beans
tsp. GARLIC SALT
1
вЃ„2 tsp. GRANULATED GARLIC POWDER
1 tsp. BLACK PEPPER
11вЃ„2 tsp. GROUND CUMIN
1 tsp. TURMERIC
1
вЃ„2 tsp. CAYENNE PEPPER
Navajo Fry Bread: (the bean and meat fillings listed are enough for
2 batches of fry bread)
2 Cups flour
2 tsp. baking powder
1
вЃ„2 tsp. salt
1
вЃ„2 Cup powdered milk
3
вЃ„4-1 Cup warm water
2
3-4 1
Toppings:
62
Penzeys spices | early summer
lbs. ground beef
TB. ARIZONA DREAMING or TACO SEASONING
sweet onion, minced
chopped onion
chopped tomato
shredded cheese
sour cream
hot sauce
The day before serving, cook the pinto beans. Put them in a large
saucepan with enough water to cover and bring to a boil. Reduce the heat
to a simmer, and cook until almost soft, about 1-11/2 hours. Keep checking
them to see how soft they are getting. You don’t want to overcook them
into mush. When almost soft, add the SPICES. Taste. Add more spices or
salt to taste. Uncover and let simmer until the beans are soft and the sauce
begins to brown and reduce. Cool until able to put in the refrigerator
overnight. They are actually better the second day, although they can be
served the same day if needed.
oven or a deep fat fryer. Fry 1-2 minutes per side until the dough starts to
turn light brown and gets bubbles, then turn and fry the other side.
Remove with a slotted spatula or basket to allow the excess oil to drip off.
The next day, start your dough for Navajo Fry Bread. There are many
recipes for this, but the one I use is one I got in home-ec in 1969. Most
native Navajos don’t use a recipe but take a handful of this and pinch of
that and make it right, but if you don’t do that a recipe is needed. Some
add a small amount of shortening or bacon fat, but that is optional.
Have your favorite hot sauce available in case some like more heat. Eat and
enjoy. The only way you can really make these in advance is to fry them,
wrap each one of them in foil, and keep warm in your slow cooker for a
short time. They reheat OK in the oven if necessary, or if you are lucky and
have a “keep warm setting” on your oven as I do, that helps. Don’t reheat in
the microwave, they become tough and practically inedible.
In a large bowl, combine the flour, baking powder, salt and powdered milk.
Add enough warm water to form a dough. Knead until soft but not sticky.
Cover with a cloth and let stand for about 1вЃ„2 hour. To make a larger batch,
don’t double the recipe but make it two or three times.
Place on a plate with paper towels to absorb the oil if not serving right
away. Or, place directly onto plates, and allow your guests to top their fry
bread with as many beans, meat, and fresh toppings as desired and eat
immediately. This is really the best way to do it! As with most fried foods,
the sooner served, the better!
If desired, make extra dough and have powdered sugar, CINNAMON
SUGAR and honey available in case your guests want a smaller extra one to
eat as a dessert, kind of like an elephant ear.
While the bread rests, brown the ground beef in a large skillet. Drain off
any fat. Add the ARIZONA DREAMING or TACO SEASONING and minced
onion. Cook until the onion is softened. Keep warm until ready to serve.
Prep. time: 30 minutes
Cooking time: 2 hours for beans and beef, 10 minutes for fry bread
Yield: 6-8 fry breads, toppings for 12-16 tacos
When about ready to serve, divide the dough into 6 or 8 pieces. Pat and
pull with your hands until approximately the size of a small dinner plate,
with no holes in it. Fry over fairly high heat on both sides in enough oil to
cover, 350-375В° is about right. This will require a deep heavy skillet, a Dutch
Nutritional Information: Servings 1; Serving Size 1 taco (1 fry bread, 1/2 cup taco meat, 2 TB.
beans, 1 TB. of each topping) (308g); Calories 610; Calories from fat 130; Total fat 15g;
Cholesterol 55mg; Sodium 780mg; Carbohydrate 78g; Dietary Fiber 8g; Protein 39g.
See spice Index on page 61
1-800-741-7787
1-800-741-7787 |
| www.penzeys.com
www.penzeys.com
63
63
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grill and broil
mini gift box
#82424  $11.95
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#82437  $11.95
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