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Time for a Taste of Something New - Penzeys Spices

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D R E A M T H E F U T U R E – C R E AT E T H E F U T U R E
H A R V E S T 2020
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Ruth Carter �s Black Walnut
Chocolate Chip Cookies, Page 51
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Tasty Arizona Pork, Rice and Corn,
see pages 38-39.
Jen’s Pesto Chicken • Grilled Veggie Pasta • Dot Spiegel’s Best Apple Pie
New
Arizona Dreaming.
Cook up your world the
way you want it to be.
An American Tribute to
the Wonderful Flavors of
Mexico, blended just right
for today’s heart-healthy,
lower salt, lower fat
way of cooking. Arizona
Dreaming is simply a
delicious all-purpose
coming together of
spices. Fantastic for: rice,
beans, vegetables, beef,
pork and huevos.
O
ur four decades
of selling spices have taught us that
cooking is not a one size fits all
world: far from it. We’ve learned the
true beauty of cooking lies in the
incredible diversity of the people
who cook, and in the incredible
variety of the food they cook. Those
years have also taught us for all of
our differences, for the tremendous
variety of what we cook, people
who cook have something in
common. They care enough to
make the lives of those around
them better. The research shows
that people who share dinner
together at the kitchen table go on
Salt Free & Loving
Your Neighbor make for
a happy heart.
to share a brighter future. A brighter
Arizona Dreaming
(2.1 oz. jar)
15853 $ 4.99
at a time. It is this spirit we
future made possible by people
with the spirit to build it one meal
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
Find these delicious
recipes for Arizona
Dreaming Pan-fried
Tilapia and Grilled
Harvest Veggies on
page 63, as well as
more recipes using
our NEW Arizona
Dreaming on
pages 38-39.
human kindness that we’ve found
all cooks belong to.
Come along and join us.
Be ONE.
Arizona Dreaming – Harvest 2020
There is so much that is so cool about living
the life of a cook. Sharing tasty food with the
people in your life, seeing the happiness it
brings and then watching the good things that
happen to people who feel happy opens your
eyes to the world of kindness we live in. Once
you understand cooking for what it is, an act
of kindness, it can bring such great balance to
your outlook on life. And the kindness of cooking knows no bounds, it happens everywhere.
Do the math and it is easy to see that for each
story that makes the nightly news there are a
hundred million acts of kindness that happen
every day in kitchens in homes across the globe
as cooks spread their love.
But sometimes I look at the news and these
days it makes me sad. Are we really going to
leave unchecked the companies whose reckless pursuit of billions have so damaged our
economy and our environment, and instead let
our frustrations be redirected at the people who
have spent their lives doing our unwanted jobs
for dollars an hour? In our need to restore our
sense of self-control are we actually going to
reward politicians who are not working to bring
us together, but instead are forsaking America’s
beautiful 234-year history of diversity? These are
decent people’s lives, real loving families where
children will be separated from parents, where
grandparents will be separated from grandchildren for what possible gain?
The other morning I was driving my sixyear-old daughter to her weeklong summer
woodworking class and she asked me how you
get people who have stopped caring to care. We
had watched a movie over the weekend where
people simply stopped being nice. She was
thinking about how to change that. Not sure
myself, I asked her what she thought could be
done. After a moment’s imagination she came
up with: “You get people to care by spreading
your happy feelings.”
The Arizona I know has plenty of happy feelings to spread. We all owe a debt to the past for
those who bore the costs of our families’ arrival
in this country, but it is the people of Arizona
that are bearing our share of the costs. From
my travels with my family around the state, and
through our store in the Phoenix area, we have
been introduced to an Arizona so different from
what we see on the nightly news. Each day in
the kitchens of the homes across Arizona, we
know for a fact there are millions of acts of kindness, and these acts revolve around the flavors
of Mexico more than influences from anywhere
else. From the initial responses to our cooks survey (please take it if you have not already, see
page 37), Americans love the food and flavors
of Mexico. In the answers to the question on the
types of cooking you do, Mexican is on more
people’s lists than any other type.
It is the flavors of Mexico we choose to share
around our dinner tables with our families and
with our friends. Arizona even takes America’s
love of Mexico’s culture of food to the next
level. We see Sweet Chilies, Cumin, Mexican
Oregano, and Chipotles on the shopping lists of
our Arizona customers far more than our store
average. Through our customers we see how
over the years the culture of Mexico has moved
past being just an influence from our neighbors,
to being a part of how we define ourselves. In
a magic that flourishes in America like nowhere else, all the hugs and smiles and laughs
and tears we have shared over the years have
brought us together, and we have yet again
become one people.
From all these experiences, from all these
emotions, we have come up with a wonderful
new blend. We call it Arizona Dreaming. It is the
great flavors that originally came from south of
the border, but are now a part of who we all are,
combined in the way that the people of Arizona
love to use them. It has no salt out of respect
for the heart-healthy style of cooking so many
Arizonans enjoy. It is the perfect blend for the
flavorful foods of the harvest we are sharing
right now, but I also hope that in its deliciousness Arizona Dreaming gets us thinking about
what we want our future harvests to be. That
its inspiration gives us the encouragement to
figure out the seeds we need to plant now to let
an even brighter future grow. Give it a try and
be happy.
As always I would love to hear what you’re
thinking. Email me at: [email protected]
And once again thank you for taking the time
to spread your happy feelings,
H A R V E S T 2020
Jen’s Pesto Chicken from Marc and Debbie Neff
Green Chili Chicken Dip
7
8
CALLING ALL COOKS!
Barbara Hill’s Mexican-style Salad
9
NEW! ARIZONA DREAMING
38-39
Arizona Tenderloin, Rice & Corn on the Cob
CHILI PEPPERS & POWDERS
Shredded Beef
10-13
CINNAMON SENSATIONS
14-17
Dot Spiegel’s Best Apple Pie
Cinnamon Squash Bread
Teresa Bacon’s Blueberry Streusel Muffins
Curry Pot Pie
21
EXCEPTIONAL EXTRACTS
22
PEPPERS & PEPPERCORNS
26-31
Company Chicken
Andrea Love’s Pasta with a Mediterranean Twist
Simple Cucumber Salad from George Frederick
LETTERS FROM READERS
32
FIND THE PENZEYS STORE NEAREST YOU
34
Easy Shrimp Scampi from Shan Gaskins
35
SALAD SEASONINGS
Quick Layer Salad
37
42-43
Annette Wagner’s Hearty Chicken Vegetable Soup 45
Pozole and Frijoles Charros
from Christopher Kraft
48-49
VERY VANILLA
Ruth Carter’s Black Walnut
Chocolate Chip Cookies
Pecan Crisps
Buttermilk Pie from Beatrice Minnis
50-53
GIFT BOXES & CRATES
54
Berry Surprise Lemon Poppy Seed Cake
60
SPICE INDEX
61
ONE FOR THE ROAD
Arizona Dreaming Tilapia
62
For even more stories and recipes,
visit www.penzeys.com
Page 49
Page 13
Page 15
Page 35
Arizona Dreaming
How much should I buy?
A good rule of thumb is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
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 0.9 oz.) #15837 $ 2.99
1вЃ„2 cup glass jar (net 2.1 oz.) #15853 $4.99
Anise Seeds
4 oz. bag #15840 $ 5.49
Sweet licorice taste, used in cookies, sausage and
8 oz. bag #15882 $ 9.99
sauces throughout the Mediterranean.
1 lb. bag #15811 $ 18.90
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #50339 $ 2.35
1⁄ 2 cup glass jar (net 2.2 oz.) #50355 $ 3.65
4 oz. bag #50342 $ 3.85
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 glass jar (net 2.5 oz.) #10153 $5.99
4 oz. bag #10140 $ 5.99
8 oz. bag #10182 $ 10.85
1 lb. bag #10111 $ 20.60
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.79
1⁄ 2 cup glass jar (net 1.9 oz.) #50155 $ 4.55
4 oz. bag #50142 $ 5.09
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 glass jar (net 1.5 oz.) #50250 $ 3.65
4 oz. bag #50247 $ 3.85
8 oz. bag #50289 $ 6.65
1 lb. bag #50218 $ 12.30
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.69
1⁄ 2 cup glass jar (net 2.0 oz.) #40257 $ 4.35
4 oz. bag #40244 $ 4.45
8 oz. bag #40286 $ 7.89
1 lb. bag #40215 $ 14.80
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.55
1⁄ 2 cup glass jar (net 2.2 oz.) #40457 $ 4.09
4 oz. bag #40444 $ 3.55
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.69
1⁄ 2 cup glass jar (net 2.2 oz.) #40352 $ 4.39
4 oz. bag #40349 $ 4.15
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.45
1⁄ 2 cup glass jar (net 2.8 oz.) #50555 $ 3.85
4 oz. bag #50542 $ 2.65
Apple Pie Spice
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 glass jar (net 2.2 oz.) #10258 $ 5.79
4 oz. bag #10245 $ 6.25
8 oz. bag #10287 $ 11.45
1 lb. bag #10216 $ 21.80
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 glass jar (net 2.5 oz.) #40552 $3.85
4 oz. bag #40549 $ 2.95
8 oz. bag #40581 $ 4.85
1 lb. bag #40510 $ 8.70
1-800-741-7787 | www.penzeys.com
5
Baking Spice
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, В№/4 tsp.
in 2 cups. Add 1 tsp. to box mixes for cake or brownies. Try
it in muffins, coffee cakes, pies, and banana bread. Add up
the spices your recipe calls for and use the same amount
of Baking Spice instead. Hand-mixed from: Ceylon & China
cinnamon, anise, allspice, mace, cardamom.
1⁄4 cup jar (net .7 oz.) #11734 $ 3.39
1⁄ 2 cup glass jar (net 1.7 oz.) #11750 $ 5.69
4 oz. bag #11747 $ 7.69
8 oz. bag #11789 $ 14.25
1 lb. bag #11718 $ 27.40
Bangkok Blend
For flavorful Thai-style cooking. Nice for seasoned noodles.
Hand-mixed from: sweet peppers, garlic, ginger, black pepper,
galangal, hot peppers, lemon grass, basil, cilantro.
1⁄4 cup jar (net 1.0 oz.) #10337 $ 3.69
1⁄ 2 cup glass jar (net 2.4 oz.) #10353 $ 6.25
4 oz. bag #10340 $ 6.69
8 oz. bag #10382 $ 12.15
1 lb. bag #10311 $ 23.20
Cheese Seasonings
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or in
the oven, gas or charcoal, it’s all good. For tender and
delicious ribs, rub on 2-3 tsp. per pound, then slow cook
in the oven at 220В° for 4-6 hours or 240В° for 3-4 hours or
grill over indirect heat for 2-4 hours. Brush boneless/
skinless chicken breasts with olive oil and 1-2 tsp. BBQ
3000 per pound, grill over direct medium-high heat 3-5
minutes per side, covered. Sprinkle on veggies, grilled or
pan-seared fish, skewered shrimp. Healthy, quick and
tasty. Hand-mixed from: salt, paprika, black pepper, nutmeg,
mustard, allspice, citric acid, garlic powder, ginger, sage,
thyme, white pepper, cinnamon, and natural smoke flavor.
1вЃ„4 cup jar (net 1.2 oz.) # 20235 $3.29
1вЃ„2 cup glass jar (net 2.5 oz.) # 20251 $5.95
4 oz. bag #20248 $ 5.95
8 oz. bag #20280 $10.55
1 lb. bag #20219 $ 19.90
Rocky Mountai
n Chops
Brady Street Cheese Sprinkle
Garden Salad Seasoning
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1вЃ„ 4 cup jar (net 1.4 oz.) #27034 $ 3.99
1вЃ„ 2 cup glass jar (net 3.2 oz.) #27050 $ 6.89
4 oz. bag #27047 $ 5.99
8 oz. bag #27089 $ 10.85
1 lb. bag #27018 $ 20.60
Rocky Mountain Seasoning
6
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.59
1⁄2 cup glass jar (net 2.5 oz.) #23957 $ 5.99
4 oz. bag #23944 $ 5.99
8 oz. bag #23986 $ 10.85
1 lb. bag #23915 $ 20.60
Basil
Basil is the perfect herb for pasta, tomato sauce, and
chicken. The flavor of sweet basil is almost addictive and
there is little that a bit of basil can’t improve. Known as a
tomato’s best friend, add basil to salads, soups, fish, and
vegetables. Basil is a wonderful addition to meat and
poultry as well. Add basil toward the end of cooking for
the strongest flavor. California basil is a little stronger
than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and
American cooking. French basil has a bit of anise flavor
many people enjoy.
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.55
1⁄ 2 cup glass jar (net .4 oz.) #30159 $ 3.25
1 oz. bag #30162 $ 2.79
4 oz. bag #30146 $ 6.49
8 oz. bag #30188 $ 11.95
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
Go to www.penzey
s.com for this recipe
and more!
Salad Elegant
A blend made to be sprinkled on salads. Also great on
baked fish and chicken, omelets and vegetables. Shake
on pasta with olive oil. Hand-mixed from: Parmesan
cheese [part-skim milk, cheese culture, salt, enzymes,
cellulose powder, potassium sorbate], paprika, poppy,
sesame, salt, bell pepper, celery, garlic, green pepper.
1вЃ„ 4 cup jar (net 1.2 oz.) #27234 $ 3.59
1вЃ„ 2 cup glass jar (net 2.5 oz.) #27250 $ 5.99
4 oz. bag #27247 $ 5.99
8 oz. bag #27289 $ 10.85
1 lb. bag #27218 $ 20.60
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 glass jar (net 2.2 oz.) #27155 $ 5.95
4 oz. bag #27142 $ 6.69
8 oz. bag #27184 $ 12.15
1 lb. bag #27113 $ 23.20
1вЃ„ 4 cup jar (net 1.4 oz.) #27339 $ 4.09
1вЃ„ 2 cup glass jar (net 2.9 oz.) #27355 $ 6.99
4 oz. bag #27342 $ 6.69
8 oz. bag #27384 $ 12.15
1 lb. bag #27313 $ 23.20
Penzeys spices | Harvest
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.
Coarse-Cut Sweet California Basil
Named after the well-known Italian street in
Milwaukee. Romano cheese with garlic & Italian herbs.
Shake on garlic bread, salads and popcorn. Use 1 TB.
per cup sour cream for vegetable/chip dip, baked
potatoes and salad dressing. Hand-mixed from:
Romano cheese [made from sheep's and cow's milk,
cheese cultures, salt, enzymes, disodium phosphate],
salt, garlic, green peppercorn, basil and parsley.
1вЃ„ 4 cup jar (net 1.1 oz.) #20730 $ 4.59
1вЃ„ 2 cup glass jar (net 2.8 oz.) #20756 $ 7.99
4 oz. bag #20743 $ 8.45
8 oz. bag #20785 $ 15.69
1 lb. bag #20714 $ 30.30
Barbecue of the Americas
1⁄4 cup jar (net .3 oz.) #30238 $ 1.59
1⁄ 2 cup glass jar (net .7 oz.) #30254 $ 3.35
1 oz. bag #30267 $ 2.45
4 oz. bag #30241 $ 5.59
8 oz. bag #30283 $ 10.19
Bavarian Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 2.85
1⁄ 2 cup glass jar (net 1.5 oz.) #10458 $ 4.59
4 oz. bag #10445 $ 5.59
8 oz. bag #10487 $10.09
1 lb. bag #10416 $ 19.90
The Neff family gets in the team spirit in
Flagstaff, watching the Arizona Cardinals
football team at training camp.
Marc and
Debbie Neff
D
ebbie and Marc Neff of Mesa,
Arizona have expanded their family
many times over since they gave
birth to their 11-year-old son Nick
and adopted their 8-year-old son
Anthony. “We have been foster
parents for over 7 years and have
had over 30 children stay with us,”
says Marc.
“We are in the process of
adopting Jackson, an infant we have
had since he was 6 days old. Jackson
was a safe haven baby, dropped off
at a hospital 24 hours after he was
born.”
One of the family’s favorite
recipes, Jen’s Pesto Chicken, has a
special tie-in with that day. Debbie
explains, “Jen Munoz was my best
friend who passed away in January
2009 on the day Jackson was given
up as a safe haven baby. She was
only 39 years old. We received the
call that same Friday that we were
chosen as an adoptive family for
him. I know it sounds crazy, but I
have always believed in my heart
See spice Index on page 61
Jen somehow had a hand in all of
that!”
Currently the Neffs share their
love with six children. Sitting down
at the dinner table together is a key
part of their daily routine.
“We eat dinner every night at
5:30,” says Marc. “This is key in
bonding with the children. Most of
the children we have fostered did
not have consistent nutritious
meals, mostly junk food and soda.
When we try something new,
everyone gets a portion as part of
the meal. One of our kids had crab
legs and declared it was his favorite
food.” (See page 8 for a favorite
afterschool snack.)
He notes that many of their
foster kids have had big boosts to
their self-esteem with help from
Arizona Friends of Foster Children
Foundation, which provides special
extras like bicycles, piano lessons
and tutoring.
“We focus on routines and
consistency and let them be kids. At
the end of the day our family
wanted to make a difference. The
children we have fostered have
given us more than we could ever
give them.”
Jen’s Pesto Chicken
If you have leftover grilled chicken, this recipe can
be ready in a snap.
1 lb. new red potatoes
вЃ„4 Cup olive oil
1
вЃ„2 tsp. GRANULATED GARLIC POWDER
16 oz. penne pasta
1lb. cooked boneless/skinless chicken
breasts (4 pieces), or meat from 1 whole
baked chicken, shredded (4 Cups)
8 oz. pesto sauce*
1вЃ„2-1 Cup pine nuts
1вЃ„4 Cup Parmesan cheese
1
Preheat oven to 350В°. Cut the potatoes in small
cubes, place in a roasting pan, season with extra
virgin olive oil and GARLIC POWDER and mix
well. Bake at 350В° for 35 minutes, turning after
25 minutes.
While the potatoes are roasting, cook the pasta
according to package directions. Drain well;
add the shredded chicken, pesto, potatoes, pine
nuts and extra olive oil to taste. Garnish with
Parmesan cheese.
*Cover 1вЃ„2 Cup dry CALIFORNIA BASIL with 1вЃ„4
Cup water. Let stand 10 minutes. Or, use 1 Cup
fresh basil leaves. Blend with 2вЃ„3 Cup olive oil, 1вЃ„2
Cup Parmesan cheese and 3 minced fresh cloves
of garlic to replace the 8 oz. of pesto sauce if
desired. Dry basil will give great flavor but not
the same green color of fresh basil pesto.
Prep. time: 15 minutes plus chicken cooking
time
Cooking time: 35 minutes (potatoes/pasta)
Serves: 10
Nutritional Information: Servings 10; Serving Size 1 1/2
cups (226g); Calories 560; Calories from fat 350; Total fat 39g;
Cholesterol 40mg; Sodium 100mg; Carbohydrate 33g; Dietary
Fiber 4g.
1-800-741-7787 | www.penzeys.com
7
Bay Leaves
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can't hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of saltfree dishes with their rich flavor. Note: bay leaves are very
light (8 ounces by weight equals one gallon by volume).
Whole Turkish Bay Leaves
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 glass jar (net 2.6 oz.) #20556 $ 5.39
4 oz. bag #20543 $ 4.89
8 oz. bag #20585 $ 8.69
1 lb. bag #20514 $ 16.30
Bell Peppers
Flavorful, colorful bell peppers are convenient and tasty,
nice for meatloaf, soup, pizza, casseroles and salads.
Picked at the peak of ripeness, yielding a farmer’s market
fresh taste. These peppers are so flavorful, a little goes a
long way, and they are ready to use when you are. 1-2
TB. dehydrated bell peppers give the flavor of 1 large
fresh pepper. Red Bell Peppers are sweeter than green
bell peppers, which have a zestier flavor. To rehydrate Вј
cup: Place 2 TB. bell peppers in a cup, add water to the 2
oz. (Вј cup) mark. Soak 15 minutes.
Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .3 oz.) #32137 $ 2.29
1вЃ„ 2 cup glass jar (net .6 oz.) #32153 $ 3.55
4 oz. bag #32140 $ 7.65
8 oz. bag #32182 $ 14.25
1 lb. bag #32111 $ 27.50
Red Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.49
1⁄ 2 cup glass jar (net .9 oz.) #32258 $ 3.99
4 oz. bag #32245 $ 7.35
8 oz. bag #32287 $ 13.69
1 lb. bag #32216 $ 26.40
Red & Green Bell Pepper Flakes 3 вЃ„ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.45
1⁄ 2 cup glass jar (net .8 oz.) #32353 $ 3.89
4 oz. bag #32340 $ 7.65
8 oz. bag #32382 $ 14.25
1 lb. bag #32311 $ 27.50
Bicentennial Rub Seasoning
The rich flavor and golden color make this our favorite
blend for turkey, duck, goose, and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast, and thick-cut pork or veal chops. Hand-mixed
from: coarse flake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.29
1⁄ 2 cup glass jar (net 2.7 oz.) #20651 $ 5.49
4 oz. bag #20648 $ 4.89
8 oz. bag #20680 $ 8.69
1 lb. bag #20619 $ 16.30
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.
Penzeys spices | Harvest
One of America’s most popular seasonings. Shake
heavily on chicken, fish, or steaks on the grill for robust
and spicy flavor. Add В№/2 tsp. per pound to ground beef
or turkey for zesty Cajun burgers. Hand-mixed from:
paprika, salt, celery, sugar, garlic, black pepper, onion,
oregano, red pepper, caraway, dill, turmeric, cumin, bay,
mace, cardamom, basil, marjoram, rosemary, and thyme.
1⁄4 cup jar (net .9 oz.) #20835 $ 3.69
1⁄ 2 cup glass jar (net 2.1 oz.) #20851 $ 6.25
4 oz. bag #20848 $ 5.99
8 oz. bag #20880 $ 10.85
1 lb. bag #20819 $ 20.60
Cake Spice
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.25
1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 5.35
4 oz. bag #10845 $ 6.25
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #10553 $ 5.29
4 oz. bag #10540 $ 4.89
8 oz. bag #10582 $ 8.69
1 lb. bag #10511 $ 16.29
Green Chili Chicken Dip
Bouquet Garni
“This dip is a fun after-school snack the kids like—
it has a little zing to it,” says Marc Neff.
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle В№/2 tsp. per pound
on fish or chicken breasts before baking, or rub onto
the surface of roasts before cooking. Hand-mixed from:
savory, rosemary, thyme, Turkish oregano, basil, dill weed,
marjoram, sage, and tarragon.
1⁄4 cup jar (net .3 oz.) #10632 $ 1.99
1⁄ 2 cup glass jar (net .8 oz.) #10658 $ 4.39
1 oz. bag #10661 $ 3.85
4 oz. bag #10645 $ 9.15
8 oz. bag #10687 $ 17.09
Bratwurst Sausage Seasoning
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1вЃ„ 4 cup jar (net 1.6 oz.) #28031 $ 2.79
1вЃ„ 2 cup glass jar (net 3.4 oz.) #28057 $ 4.49
4 oz. bag #28044 $ 2.95
Breakfast/Pork Sausage Seasoning
Our best-seller. Traditional blend for breakfast patties
and links. This is a good seasoning for beginners. Mix 1
TB. with 1 lb. ground pork and work into В№/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.
1вЃ„4 cup jar (net 1.8 oz.) #28136 $ 2.85
1вЃ„ 2 cup glass jar (net 3.6 oz.) #28152 $ 4.59
4 oz. bag #28149 $ 2.95
8 oz. bag #28181 $ 4.69
1 lb. bag #28110 $ 8.30
8
Cajun Seasoning
1 TB. BUTTERMILK RANCH DRESSING MIX
1 TB. water
1
вЃ„4 Cup buttermilk
1
вЃ„4 Cup mayonnaise
1 8 oz. pkg. low-fat cream cheese
3Cups leftover cooked chicken,
shredded (or 1 12-oz. can white meat
chicken broken up so it is not chunky)
1вЃ„2-1 tsp. CRUSHED JALAPEГ‘O PEPPERS
hot sauce to taste (Marc uses Tabasco
Green Pepper Sauce)
In a microwave/oven-safe bowl, combine the
BUTTERMILK RANCH DRESSING MIX and the
water and let stand for 5 minutes. Add the
buttermilk and mayonnaise and mix well. Add
the cream cheese, chicken and JALAPEГ‘O
PEPPERS, starting with 1вЃ„2 tsp. Stir to combine.
Microwave for 4 minutes, stirring after 2
minutes, or cover and heat for 15 minutes at
350В° in the oven. Taste and add the rest of the
JALAPEГ‘O PEPPERS if desired, along with hot
sauce to taste. Serve with crackers or tortilla
chips (Marc likes Reduced Fat Wheat Thins).
Prep. time: 5 minutes
Cooking time: 4-15 minutes
Yield: 4 Cups
Nutritional Information: Servings 16; Serving Size 1/4
cup (59g); Calories 130; Calories from fat 80; Total fat 9g;
Cholesterol 35mg; Sodium 310mg; Carbohydrate 2g; Dietary
Fiber 0g.
Barbara and Tommy Hill met as members of the
band at Arizona State University and have shared
their love of music and good food ever since.
Barbara Hill
W
hen our sons and grandsons
and their families come to visit from
the Phoenix area we always spend
time cooking the meals that are
special to them,” says Barbara Hill of
Bisbee, Arizona. “We moved to this
town 19 years ago—we love traveling
and have been to literally every
corner of the state. Over the years,
Southwest cooking became more
and more a favorite.
“When our three sons were growing
up and going to school they all played
in the band. Our sons’ friends
frequently shared meals with us and it
was not unusual to have a group
practicing their jazz band music in our
living room before dinner.
Mexican-style Salad
This is a crisp, fresh, delicious salad that is sure to
disappear at your next family get together.
“We almost always had tacos with
Shredded Beef (see recipe on page
13) on Saturday night. Their friends
knew this, so we frequently had
company for dinner on Saturday.
After one dinner one of the friends
wondered, if Christmas came on
Saturday would we have tacos?
Christmas did come on Saturday, of
course, and so a tradition was
begun.”
This Mexican-style Salad is
another of Barbara’s favorite
Southwest recipes for sharing. “We
do potlucks several times a year at
our church here in Bisbee and also
for the Bisbee Community Chorus.”
Visit www.penzeys.com to try
her Chile Verde and Arizona
Apple Pie recipes.
2 16-oz. cans black beans, drained and
rinsed
11вЃ„2 Cups fresh corn kernels or 1 10-oz. pkg.
frozen corn kernels, thawed
1 large red bell pepper, seeded and diced
1 Cup jicama, peeled and diced (if you can’t
find jicama, the salad is still tasty!)
2 small fresh jalapeГ±o peppers, seeded and
minced (or 1-2 tsp. JALAPEГ‘O PEPPERS,
rehydrated in 1 TB. water)
1
вЃ„2 Cup firmly packed, chopped fresh cilantro
1
вЃ„4 Cup lime juice (juice of 2 limes)
2 TB. vegetable oil
1-2 tsp. salt (to taste)
1
вЃ„2-1 tsp. PENZEYS PEPPER (to taste)
1
вЃ„2 tsp. GROUND CUMIN (optional)
In a large bowl combine all of the ingredients and
mix well. Cover and refrigerate for at least 1 hour
or overnight. Serve cold or at room temperature.
Prep. time: 15 minutes
Chilling time: 1 hour minimum
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 3/4 cup (201g);
Calories 150; Calories from fat 40; Total fat 4.5g; Cholesterol 0mg;
Sodium 640mg; Carbohydrate 27g; Dietary Fiber 7g.
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 glass jar (net 1.9 oz.) #41759 $ 4.75
4 oz. bag #41746 $ 5.45
8 oz. bag #41788 $ 9.85
1 lb. bag #41717 $ 18.70
Ancho Chili Peppers
Chili peppers are capsicums, in the
same family as bell peppers and paprika
pods. They range in flavor from rich and
sweet, to fiery hot. A combination of
both sweet (ancho) and hot (dundicut,
chipotle, and jalapeГ±o) chili peppers
are used in Mexican cooking for fullflavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
Large, juicy, dark purple New Mexican pods. Ancho
chili peppers are the most commonly used pepper in
Mexico and are the backbone of dishes such as the
traditional red chili and tamales. Chop into В№/4" chunks
and add to chili, mole sauce, stews, beans and rice, or
cover in water for a few hours to rehydrate, slice open,
stuff and cook. To make a flavorful ancho chili oil:
Chop 3 peppers into 1" chunks and simmer in 3 cups
good corn oil, 20 minutes. Let cool, strain (use pepper
pieces in another recipe) and store in an airtight
container.
3,000 heat units
1 oz. bulk bag #52067 $ 2.09
4 oz. bag #52041 $ 4.79
8 oz. bag #52083 $ 8.55
1 lb. bag #52012 $ 16.10
Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for
Mexican cooking. They are not hot, just richly flavorful
with a beautiful purple color. From New Mexico.To
make your own chili powder: Start with 3 TB. ground
Ancho, add 1 tsp. cumin and Mexican oregano, along
with garlic, onion and hot peppers to taste. Use 1-2 TB.
per quart of chili.
3,000 heat units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 2.59
1⁄ 2 cup glass jar (net 2.4 oz.) #42051 $ 4.19
4 oz. bag #42048 $ 3.55
8 oz. bag #42080 $ 6.09
1 lb. bag #42019 $ 11.20
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
35,000 heat units
1 oz. bulk bag #51660 $ 2.59
4 oz. bag #51644 $ 6.05
8 oz. bag #51686 $ 11.05
1 lb. bag #51615 $ 21.10
10
Penzeys spices | Harvest
Cascabel Peppers
Rich, deep flavor. The shell has medium-low heat, use
the whole thing and it’s pretty darn hot. Adds great
flavor to Mexican dishes, from chili to mole to tacos
and beans. Remove the stem and shake out the seeds
for most uses, then toss in while cooking and remove
before serving. When adding to quicker cooking
dishes, shred the skin between your fingers and toss
in in small pieces.
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Cayenne Red Pepper Powder
Cayenne pepper has the power to make any dish fiery
hot, but it also has a subtle flavor-enhancing quality. A
dash of cayenne pepper boosts the flavor of low-salt or
low-fat dishes and can be used in place of whole chili
peppers in barbecue sauce and chili. For a zesty
change, use cayenne to replace paprika on deviled
eggs or potato salad. From California. Keep in a cool,
dry place, out of the light.
40,000 heat units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 2.65
1⁄ 2 cup glass jar (net 2.1 oz.) #41854 $ 4.29
4 oz. bag #41841 $ 4.15
8 oz. bag #41883 $ 7.29
1 lb. bag #41812 $ 13.60
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
140,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 4.09
1⁄ 2 cup glass jar (net 1.1 oz.) #51752 $ 7.19
4 oz. bag #51749 $ 17.85
8 oz. bag #51781 $ 34.69
1 lb. bag #51710 $ 68.40
Chipotle Peppers
Chipotle peppers are rich, smoky and fairly hot. Add
whole or chopped to chili, beans, sauce. Ground
Chipotle Pepper is an attractive, coarse red powder,
a tasty all-purpose tabletop shaker.
15,000 heat units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.)­ #41438 $ 4.19
1⁄ 2 cup glass jar (net 2.4 oz.) #41454 $ 7.35
4 oz. bag #41441 $ 8.79
8 oz. bag #41483 $ 16.55
1 lb. bag #41412 $ 32.10
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.89
1 oz. bulk bag #51460 $ 4.75
4 oz. bag #51444 $ 11.35
8 oz. bag #51486 $ 21.65
1 lb. bag #51415 $ 42.30
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .7 oz.) #41933 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #41959 $ 3.99
4 oz. bag #41946 $ 4.45
8 oz. bag #41988 $ 7.89
1 lb. bag #41917 $ 14.80
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, flat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 1.99
4 oz. bag #51349 $ 4.45
8 oz. bag #51381 $ 7.89
1 lb. bag #51310 $ 14.80
Tien Tsin Chili Peppers
40,000 heat units
1/8" Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 2.39
1⁄ 2 cup glass jar (net 1.4 oz.) #42156 $ 3.79
4 oz. bag #42143 $ 4.45
8 oz. bag #42185 $ 7.89
1 lb. bag #42114 $ 14.80
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 1.99
4 oz. bag #51949 $ 4.45
8 oz. bag #51981 $ 7.89
1 lb. bag #51910 $ 14.80
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add ВЅ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use В№/3
cup soy, 1 TB. chili oil, and a dash of ginger and garlic.
Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.
Guajillo: 6,000
60,000 heat units
1 oz. bulk bag #51860 $ 1.99
4 oz. bag #51844 $ 4.45
8 oz. bag #51886 $ 7.89
1 lb. bag #51815 $ 14.80
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
Chipotle (ground): 15,000
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Chipotle: 15,000
Cascabel: 11,000
Sanaam: 40,000
JalapeГ±o Peppers
JalapeГ±o peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian JalapeГ±o Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 2.35
1⁄ 2 cup glass jar (net .7 oz.) #41559 $ 3.69
4 oz. bag #41546 $ 7.65
8 oz. bag #41588 $ 14.25
1 lb. bag #41517 $ 27.50
Arbol: 35,000
JalapeГ±o: 25,000
Crushed Red (Medium Hot): 20,000
Cayenne: 40,000
Pepper Heat Ratings
(in Scoville Units)
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 140,000
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
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.
Regular Chili Powder
Rich flavor, deep color, very little heat. This blend is
the traditional backbone of many Mexican dishes,
from burritos to tamales. Great for family-style
chili, use 1-3 TB. per quart. Serve with a shaker jar
of crushed hot peppers on the side for those who
like heat. Hand-mixed from: Ancho chili pepper,
cumin, garlic, Mexican oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #11150 $ 5.29
4 oz. bag #11147 $ 4.89
8 oz. bag #11189 $ 8.69
1 lb. bag #11118 $ 16.30
Medium Hot Chili Powder
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich
flavor–a pleasing bite that's not too hot. Add 1-2 TB.
Medium Chili Powder to each quart of chili for great
flavor. Add the spices while browning the meat for
even richer flavor. Chili Powder is also nice as a saltfree seasoning. Make a paste by mixing 1 TB. Chili
Powder with 1 TB. water and 1 TB. lime or lemon
juice, rub on chicken, fish, or pork chops before
grilling or sautГ©ing. Hand-mixed from: Ancho chili
pepper, cayenne red pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11255 $ 5.25
4 oz. bag #11242 $ 4.89
8 oz. bag #11284 $ 8.69
1 lb. bag #11213 $ 16.30
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used,
the chili will be hot but will lack the depth of flavor
the ancho peppers provide. This is the best
powder for those who like their chili hot and
flavorful. Hand-mixed from: Ancho chili pepper, red
pepper, cumin, crushed red pepper, garlic and
Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11350 $ 5.25
4 oz. bag #11347 $ 4.89
8 oz. bag #11389 $ 8.69
1 lb. bag #11318 $ 16.30
For a delicious
chili recipe, go
to www.penzey
Chili Con Carne Seasoning
Spicy flavor, but no heat. A great way to give chili
flavor to other dishes. Just sprinkle on chicken, fish
or chops, 1-2 tsp. per pound, add salt to taste.
Good on grilled vegetables. Hand-mixed from:
Ancho chili pepper, tomato powder, ground cumin,
Mexican oregano, garlic, coriander, minced onions,
red and green bell peppers, Tellicherry black pepper,
allspice, cilantro and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 3.49
1⁄ 2 cup glass jar (net 2.4 oz.) #11550 $ 5.85
4 oz. bag #11547 $ 5.99
8 oz. bag #11589 $ 10.85
1 lb. bag #11518 $ 20.60
Chili 3000
The chili of now—bright modern flavor;
everything chili should be. Perk up boring burgers
and meatloaf with a bit of Chili 3000; start with 1
tsp. per pound. If you’re looking to feed a crowd,
you can’t go wrong with a batch of chili. Use 1 TB.
per quart in your favorite chili recipe. Hand-mixed
from: Ancho chili powder, garlic, cumin, onion,
cilantro, paprika, cayenne red pepper, lemon peel,
Mexican oregano, black pepper, citric acid, natural
smoke flavor, jalapeno pepper.
1вЃ„ 4 cup jar (net .8 oz.) #11439 $3.09
1⁄ 2 cup glass jar (net 2.1 oz.) #11455 $ 4.95
4 oz. bag #11442 $4.89
8 oz. bag #11484 $8.69
1 lb. bag #11413 $16.30
Penzeys spices | Harvest
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup glass jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup glass jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
Cardamom
Cardamom is a pod consisting of an outer shell with little
flavor and tiny inner seeds with intense flavor. Stored in a
glass jar, cardamom pods will stay fresh indefinitely.
Shelled or decorticated cardamom seeds are inexpensive
and flavorful, but sometimes need to be crushed or
ground before use. Ground cardamom has an intensely
strong flavor and is easy to use (especially in baking,
where the fine powder is desirable). In India, where both
green and black cardamom are used, it is an important
ingredient in meat and vegetable dishes. In Northern
Europe, white cardamom is used to season baked goods
such as Christmas stollen, cakes, cookies, muffins and
buns. Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Whole Fancy White Scandinavian Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup glass jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
Chili 9000
The chili of tomorrow boldly going where no chili
has gone before. Great chili flavor with a bright
modern twist—salt free too! Use 1 TB. per quart
with any chili recipe, from beef to turkey to bean
chili. Shake on boneless/skinless chicken breasts
or fish: brush with oil, sprinkle on 1-2 tsp. of Chili
9000 per pound before baking or sautГ©ing. Great
for fajitas, veggie side dishes and sloppy joes.
Hand-mixed from: Ancho chili pepper, cumin, garlic,
cilantro, onion, paprika, cayenne pepper, lemon peel,
Mexican oregano, black pepper, cocoa powder, citric
acid, turmeric, cinnamon, coriander, ginger, natural
smoke flavoring, fenugreek, cloves, fennel, nutmeg,
white pepper, anise seed, jalapeno pepper, star anise,
cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11950 $ 6.09
1 cup glass jar (net 3.8 oz.) #11992 $ 10.99
2 cup glass jar (net 7.2 oz.) #11921 $ 20.89
12
s.com!
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.65
1⁄ 2 cup glass jar (net 2.3 oz.) #10953 $ 6.09
4 oz. bag #10940 $ 6.69
8 oz. bag #10982 $ 12.15
1 lb. bag #10911 $ 23.20
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup glass jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 1.75
1⁄ 2 cup glass jar (net 1.3 oz.) #50850 $ 2.95
4 oz. bag #50847 $ 4.25
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #50955 $ 8.65
4 oz. bag #50942 $ 10.75
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.15
1⁄ 2 cup glass jar (net 2.4 oz.) #40952 $ 7.89
4 oz. bag #40949 $ 11.29
Celery Flakes
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 glass jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect for
roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, В№/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what could
be better than a Bloody Mary topped with a generous
sprinkle of celery salt? Hand-mixed from: fine salt and
celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.59
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 4.09
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.85
1 lb. bag #20914 $ 4.60
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1вЃ„4 cup jar (net .9 oz.) #51136 $2.15
1вЃ„ 2 cup glass jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Ground Indian Celery Seed
1вЃ„4 cup jar (net .9 oz.) #41133 $2.29
1вЃ„ 2 cup glass jar (net 1.9 oz.) #41159 $ 3.55
4 oz. bag #41146 $ 2.95
8 oz. bag #41188 $ 4.85
1 lb. bag #41117 $ 8.70
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1вЃ„ 4 cup jar (net 1.0 oz.) #51231 $2.15
1вЃ„ 2 cup glass jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
Chervil
A sweet herb often used in Europe in the same way we
use parsley flakes. From Holland.
1вЃ„ 4 cup jar (net .15 oz.) #30638 $ 1.59
1вЃ„ 2 cup glass jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and cloves.
1вЃ„ 4 cup jar (net 1.2 oz.) #21032 $ 3.19
1вЃ„ 2 cup glass jar (net 2.7 oz.) #21058 $ 5.29
4 oz. bag #21045 $ 4.59
See spice Index on page 61
Chicago Steak Seasoning
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix 1
TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1вЃ„4 cup jar (net 1.6 oz.) #29933 $ 4.25
1вЃ„ 2 cup glass jar (net 3.6 oz.) #29959 $ 7.35
4 oz. bag #29946 $ 5.99
8 oz. bag #29988 $ 10.85
1 lb. bag #29917 $ 20.60
Chinese Five Spice Powder
As America redefines its diet, increasing consumption
of vegetables and starches, and cutting fats and meat
portions, it makes sense to borrow from those who
have cooked this way throughout history. Chinese
stir-fry is quick, easy and very versatile, combining well
with all meats and vegetables. Hand-mixed from: China
cinnamon, star anise, anise seed, ginger and cloves.
1вЃ„4 cup jar (net .9 oz.) #11039 $ 3.65
1вЃ„ 2 cup glass jar (net 2.1 oz.) #11055 $ 6.09
4 oz. bag #11042 $ 6.69
8 oz. bag #11084 $ 12.15
1 lb. bag #11013 $ 23.20
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
1вЃ„4 cup jar (net 1.8 oz.) #26732 $ 4.09
1вЃ„ 2 cup glass jar (net 3.8 oz.) #26758 $ 6.99
4 oz. bag #26745 $ 5.29
8 oz. bag #26787 $ 9.39
1 lb. bag #26716 $ 17.70
Chives
Freeze-drying allows chives to maintain a very
close-to-fresh flavor and texture, and bright green
color. Even the very small amount of moisture on a
salad will rehydrate them. Give a hint of garden herb
freshness to omelets, chicken soup, baked potatoes
and vegetables. Freeze-dried and circle cut. From
California.
1вЃ„4 cup jar (net .05 oz.) #30733 $ 1.55
1вЃ„ 2 cup glass jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
Shredded Beef
Barbara Hill (story on page 9) tells us, “This is a
family favorite and can be used as a filling for
tacos, enchiladas or burritos.”
2-3 lbs. boneless beef chuck roast, fat
trimmed
3 TB. red wine vinegar
11вЃ„2 Cups beef broth (or 11вЃ„2 Cups water
plus 1-2 tsp. BEEF SOUP BASE)
2 TB. CHILI POWDER
1 tsp. GROUND CUMIN
Cut the roast into 3-4 chunks and place in a
slow cooker or Dutch oven. In a bowl combine
the red wine vinegar, beef broth, CHILI
POWDER and GROUND CUMIN. Pour over the
meat. Cover and cook on low in a slow cooker
for 7-8 hours or on the stovetop over low for 3
hours, until the meat is very tender and pulls
apart easily. For the final hour of cooking,
remove the beef and shred it, then return to
the pan/slow cooker. Mix with the juices, cover
and cook another hour.
Prep. time: 5 minutes
Cooking time: 3-8 hours
Serves: 8-12
Nutritional Information: Servings 12; Serving Size 1/2
cup (108g); Calories 160; Calories from fat 60; Total fat 6g;
Cholesterol 75mg; Sodium 115mg; Carbohydrate 1g; Dietary
Fiber 0g.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup glass jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
1-800-741-7787 | www.penzeys.com
13
Penzeys Cinnamon
Now you can have it all. Just the right mix of our four fabulous
cinnamons to bring the best of each to everything you bake. Put
the shaker right on the table! Sprinkle on cereal and fresh fruit,
toast and applesauce, rice and popcorn. A jar full of smiles. Handmixed from: China cinnamon, Vietnamese cinnamon, Korintje
cinnamon, Ceylon cinnamon.
1вЃ„ 4 cup jar (net .8 oz.) #43537 $ 3.25
1вЃ„ 2 cup glass jar (net 1.7) #43553 $ 5.39
4 oz. bag #43540 $ 6.35
8 oz. bag #43582 $ 11.49
1 lb. bag #43511 $ 21.90
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 | harvest
Ground Cinnamon
China Cinnamon—Tung Hing
Extra sweet, spicy and strong. Perfect for everything
from cinnamon rolls to apple pie, Christmas cookies
to French toast. China cinnamon is perfect for
cinnamon sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated
sugar and keep it on the table. Sprinkle in pancake
and waffle batter, shake on oatmeal and cream of
wheat, yogurt and fresh fruit.
1вЃ„4 cup jar (net .8 oz.) #43137 $ 2.55
1вЃ„2 cup glass jar (net 1.7 oz.) #43153 $ 4.09
4 oz. bag #43140 $ 4.45
8 oz. bag #43182 $ 7.89
1 lb. bag #43111 $ 14.80
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
1вЃ„ 4 cup jar (net 1.0) #43032 $ 2.69
1вЃ„ 2 cup glass jar (net 2.2) #43058 $ 4.39
4 oz. bag #43045 $ 4.15
8 oz. bag #43087 $ 7.29
1 lb. bag #43016 $ 13.60
Vietnamese Cinnamon—Extra Fancy
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.
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.) #43432 $ 3.55
1вЃ„ 2 cup glass 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 .7 oz.) #43232 $ 3.25
1вЃ„2 cup glass jar (net 1.7 oz.) #43258 $ 5.45
4 oz. bag #43245 $ 7.65
8 oz. bag #43287 $ 14.25
1 lb. bag #43216 $ 27.50
Ceylon Cinnamon
Dot Spiegel enjoys baking favorite
dishes in her daughter Connie’s
Tennessee mountain home.
Dot Spiegel
M
y daughter Connie has a piece
of a mountain with trees, a barn
where craft people meet, a chicken
coop, a garden, a house she
remodeled to have room for me, and
it’s just up the hill from the lake,”
says Dorothy Spiegel of her new
surroundings.
Dorothy, 88, moved into Connie’s
home in Gainesboro, Tennessee
from Georgia after her husband
passed away. “It’s difficult to live
alone,” she says. “You end up
throwing food away.”
That’s no longer a problem now
that Dorothy has family to cook for
again. “She loves to cook and always
has,” says Connie. “She is good at
using the ingredients on hand to
make something delicious.”
Dot, who learned to cook during
the Depression, has been making
Hamburger Pie since her teenage
years. Connie calls it “one of Mom’s
economical innovations from the
1950s. It uses whatever one might
have on hand.” For the recipe, go to
www.penzeys.com
Dorothy shares her Best Apple Pie
recipe here. She uses frozen apple
juice instead of granulated sugar to
sweeten it, but she says, “Everybody
at church suppers loves it.”
Best Apple Pie
Nobody can resist homemade apple pie, and this
one is simple and delicious. The apple juice lends
a delightful sweetness that doesn’t overpower the
apple flavor.
2
4
3вЃ„4 2
1
1
unbaked pie crusts (see right for our
favorite recipe)
Cups chopped peeled apples, any kind
(about 6 small apples)
Cup frozen apple juice concentrate,
thawed (1вЃ„2 of a12-oz. can)
TB. flour
tsp. PENZEYS CINNAMON
tsp. butter, cut up
Preheat oven to 420В°. In a roomy bowl, combine
the apples, juice, flour and CINNAMON. Roll the
larger crust out and press it into a 9-inch pie pan.
Add the apple mixture. Dot with the butter bits.
Roll out the smaller crust for the top. Moisten the
edges of the crust with a little water and add the
top crust. Press down the edges with fork or your
fingers. Make several slits in the top crust. Bake
at 420В° for 30 minutes; look at the pie and place
foil around the rim if it is already brown, then
turn oven down to 335В° and continue baking for
about 30 minutes, until a little juice is coming out
of the slits.
Crust:
11вЃ„2 11вЃ„2 1вЃ„2
3-5 sticks butter, room temperature (3вЃ„4 Cup)
Cups flour
tsp. salt
TB. milk
Using a fork or your fingers, mix the butter with
the flour and salt until it looks likes peas and
crumbles. Drizzle the milk in bit by bit, using the
fork or a spoon to blend the crust until it just
sticks together. You may not need all the milk.
Divide the dough in two pieces, one a bit bigger
to be the bottom crust. Pat the pieces into disc
shapes and cover with plastic wrap. Refrigerate at
least 20 minutes.
Prep. time: 15 minutes
Baking time: 60 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 piece (201g);
Calories 350; Calories from fat 160; Total fat 18g; Cholesterol
45mg; Sodium 280mg; Carbohydrate 46g; Dietary Fiber 3g.
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 glass jar (net 3.8 oz.) #11855 $ 5.45
4 oz. bag #11842 $ 3.65
8 oz. bag #11884 $ 6.15
1 lb. bag #11813 $ 11.20
16
Penzeys spices | Harvest
Cinnamon Squash Bread
“A combination of a hybrid butternut squash
seed and my cousin Jim’s fertilizer produced
huge butternut squash in my garden last year,”
shares George Frederick of Lincoln, Nebraska.
Friends and an area food bank benefited from
the bumper crop, and George created this bread
recipe, which is delicious made with any late
summer squash. Turn to page 30 for more of
George’s story.
2
1
2
2
2
3
3
1
1
1вЃ„2 eggs
Cup vegetable oil
Cups sugar
Cups squash, peeled and grated (a
great way to use any end-of-season,
immature squash)
tsp. DOUBLE STRENGTH VANILLA
EXTRACT
Cups flour
tsp. baking powder
tsp. salt
tsp. CEYLON CINNAMON
Cup chopped nuts
Preheat oven to 325В°. Grease and flour two
8.5 x 4.5” loaf pans. In a large mixing bowl,
beat the eggs well. Add the oil, sugar, grated
squash and VANILLA. Cream together. In a
separate bowl, sift together the flour, baking
powder, salt and CINNAMON. Add to the
creamed mixture and beat until well blended.
Fold in the nuts. Bake at 325В° for 1 hour or until a
toothpick inserted in the center comes out mostly
clean and the bread has risen. This bread freezes
nicely.
Prep. time: 15 minutes
Baking time: 60 minutes
Yield: 2 loaves
Nutritional Information: Servings 24; Serving Size 1 slice (59g);
Calories 230; Calories from fat 100; Total fat 11g; Cholesterol
15mg; Sodium 150mg; Carbohydrate 30g; Dietary Fiber <1g.
George turns his Nebraska-grown butternut
squashes into soups and breads. “The biggest
squash was 10 pounds, 9 ounces,” he shares.
M
Teresa Bacon
y garden inspires me. There is not a better feeling
than going out and picking what I need and cooking it
right away,” says Teresa Bacon of Raleigh, North
Carolina. “I want to cook healthy, with fresh produce and
fruits. What better way than to grow your own?
“What grows in the garden dictates what I cook. When
you are overrun with veggies, you try to fix them in as
many different ways as you can so as not to get tired of
them. There are many things I will cook only when they
are in season. When we have fresh lettuce and kale, we’ll
eat salad twice a day, so I’ll try to come up with many
different ways to make salads.”
Teresa also preserves foods by freezing them so they
don’t go to waste. She bakes pies and muffins, makes fig
preserves, eggplant Parmesan, spaghetti sauces and salsas
and packages them for later use. This means a wellstocked fridge and freezer, which doesn’t bother
husband Everett one bit.
Teresa didn’t start cooking until she got married 23
years ago. She then combined everything she learned
from watching her mother cook with her own interest in
gardening. The result was the discovery that she enjoys
cooking with “simple, fresh and quality ingredients.”
That’s deliciously evident in Teresa’s recipes such as
Teresa Bacon and husband Everett enjoy hiking. The rocky
terrain in Utah provides a picture-perfect backdrop.
Curry Pot Pie (page 21) which she makes with a whole
wheat crust with fresh minced rosemary folded into the
dough…and Blueberry Streusel Muffins that are bursting
with sweetness from berries fresh from her garden.
“I have a passion for cooking. It is therapeutic for me.
And I enjoy cooking for those I love and seeing them
enjoy what I cook. Cooking to me is love and comfort.”
Blueberry Streusel Muffins
If you’re looking for the perfect way to kick-start your day, try these muffins from Teresa.
S treusel Topping:
1вЃ„3 Cup flour
2 TB. brown sugar
11вЃ„2 tsp. PENZEYS CINNAMON
1вЃ„4 tsp. GROUND NUTMEG
1вЃ„4 Cup cold butter
1вЃ„8 Cup old-fashioned oatmeal
1
1
1
1вЃ„2 1вЃ„2 1вЃ„8 1вЃ„2 1вЃ„2 1вЃ„2 1вЃ„2 1
2
1
1вЃ„2 1вЃ„4
Cup flour
Cup whole wheat flour
tsp. baking soda
tsp. salt
tsp. PENZEYS CINNAMON
tsp. GROUND NUTMEG
Cup butter (1 stick)
Cup sugar
Cup brown sugar
Cup orange juice
tsp. PURE VANILLA EXTRACT
eggs, lightly beaten
Cup fresh or frozen blueberries
tsp. ORANGE or LEMON PEEL, rehydrated
in 2 tsp. water, optional
Cup coarse sugar (for topping)
See spice Index on page 61
To prepare the Streusel Topping: In a mixing
bowl, combine the flour, brown sugar,
CINNAMON and NUTMEG. Blend in the butter
using a fork or your fingers until the topping
resembles coarse crumbs. Add the oatmeal and
mix well. Set aside.
Preheat oven to 350В°. Butter and flour a muffin
pan, set aside. In a large bowl sift together
the flours, baking soda, salt, CINNAMON and
NUTMEG.
In a medium saucepan melt the butter over
medium heat. Using a wooden spoon, blend in
the sugars. Remove from heat and beat in the
orange juice and VANILLA, then the eggs. Stir
into the flour mixture. Fold in the blueberries and
ORANGE or LEMON PEEL, if using. Spoon into
the muffin pan; sprinkle on the streusel topping
and coarse white sugar. Bake at 350В° for 20-22
minutes.
Prep. time: 15 minutes
Baking time: 20-22 minutes
Yield: 12
Nutritional Information: Servings 12; Serving Size 1 muffin (91g);
Calories 290; Calories from fat 110; Total fat 13g; Cholesterol
60mg; Sodium 300mg; Carbohydrate 42g; Dietary Fiber 2g.
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.
Cumin
Throughout the world, cumin is second in popularity
only to black pepper. Americans use it mostly for chili,
but cumin is a must in Indian, Mexican & Asian
cooking. Salsa and tacos are heavily seasoned with
cumin. Our ground cumin is the best you'll ever see.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 2.49
1⁄ 2 cup glass jar (net 2.1 oz.) #52759 $ 3.99
4 oz. bag #52746 $ 3.55
8 oz. bag #52788 $ 6.09
1 lb. bag #52717 $ 11.20
Whole Madagascar Cloves
1вЃ„4 cup jar (net .5 oz.) #52133 $ 2.65
1вЃ„ 2 cup glass jar (net 1.5 oz.) #52159 $ 4.25
4 oz. bag #52146 $ 5.45
8 oz. bag #52188 $ 9.85
1 lb. bag #52117 $ 18.70
Ground 40 Mesh Indian Cumin Seeds
1вЃ„4 cup jar (net .9 oz.) #42730 $2.79
1⁄ 2 cup glass jar (net 2.2 oz.) #42756 $ 4.55
4 oz. bag #42743 $ 4.45
8 oz. bag #42785 $ 7.89
1 lb. bag #42714 $ 14.80
Whole Ceylon Cloves
1вЃ„4 cup jar (net .7 oz.) #52238 $ 2.75
1вЃ„ 2 cup glass jar (net 1.5 oz.) #52254 $ 4.49
4 oz. bag #52241 $ 6.05
8 oz. bag #52283 $ 11.05
1 lb. bag #52212 $ 21.10
Ground Madagascar & Ceylon Cloves
1вЃ„4 cup jar (net 1.2 oz.) #42235 $ 3.09
1вЃ„ 2 cup glass jar (net 2.4 oz.) #42251 $ 5.69
1 cup (net 4.4 oz.) #42277 $ 10.69
2 cup (net 8.8 oz.) #42222 $ 20.99
Coriander
The seed of the same plant that gives us cilantro,
coriander has a light, lemony flavor that combines
especially well with ginger. Use to season foods that
cook for longer than an hour, such as roasts, or items
that are cooked for a shorter time but at a higher
temperature, such as pan-fried, broiled or grilled
meats.
Whole Canadian Coriander Seed
1вЃ„4 cup jar (net .5 oz.) #52533 $ 2.05
1вЃ„ 2 cup glass jar (net 1.2 oz.) #52559 $ 3.09
4 oz. bag #52546 $ 2.75
8 oz. bag #52588 $ 4.45
1 lb. bag #52517 $ 7.90
Ground, 40-mesh, Canadian Coriander Seed
1вЃ„4 cup jar (net .7 oz.) #42530 $ 2.45
1вЃ„ 2 cup glass jar (net 2.0 oz.) #42556 $ 3.89
4 oz. bag #42543 $ 3.55
8 oz. bag #42585 $ 6.09
1 lb. bag #42514 $ 11.20
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 glass jar (net 1.5 oz.) #11655 $3.89
4 oz. bag #11642 $ 3.89
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 2.59
1⁄ 2 cup glass jar (net 3.6 oz.) #42651 $ 4.19
4 oz. bag #42648 $ 2.65
18
Penzeys spices | Harvest
Dill Seed
Perfect for pickling. From India
1вЃ„ 4 cup jar (net .8 oz.) #52838 $ 2.19
1вЃ„ 2 cup glass jar (net 1.8 oz.) #52854 $ 3.35
4 oz. bag #52841 $ 2.65
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
1⁄4 cup jar (net .3 oz.) #30933 $ 1.69
1⁄ 2 cup glass jar (net .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 glass jar (net 3.1 oz.) #21353 $ 5.69
4 oz. bag #21340 $ 4.59
8 oz. bag #21382 $ 7.99
1 lb. bag #21311 $ 14.90
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .2 oz.) #31035 $ 1.95
1⁄ 2 cup glass 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 glass jar (net 2.7 oz.) #21458 $ 5.49
4 oz. bag #21445 $ 4.89
8 oz. bag #21487 $ 8.69
1 lb. bag #21416 $ 16.30
Fennel
Fennel seeds have been grown for cooking since at
least the time of the Romans. In Italy, the seed is used
whole to spice sausages, and ground for tomato sauces
of all kinds (especially pizza sauce).
Whole Indian Fennel Seeds
1вЃ„4 cup jar (net .9 oz.) #54032 $ 2.09
1вЃ„ 2 cup glass jar (net 1.9 oz.) #54058 $ 3.19
4 oz. bag #54045 $ 2.45
8 oz. bag #54087 $ 3.85
1 lb. bag #54016 $ 6.70
Ground Indian Fennel Seeds
1вЃ„4 cup jar (net .8 oz.) #44039 $ 2.45
1вЃ„ 2 cup glass jar (net 1.9 oz.) #44055 $ 3.85
4 oz. bag #44042 $ 3.55
8 oz. bag #44084 $ 6.09
1 lb. bag #44013 $ 11.20
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1вЃ„ 4 cup jar (net 1.2 oz.) #44134 $ 2.79
1вЃ„ 2 cup glass jar (net 2.9 oz.) #44150 $ 4.55
4 oz. bag #44147 $ 3.55
Fines Herbes
A light, sweet blend great for baked chicken or fish, soup,
salads and sautГ©ed vegetables. Hand-mixed from: chervil,
minced parsley flakes, chopped chives and French tarragon.
1вЃ„ 4 cup jar (net .2 oz.) #13033 $ 1.95
1вЃ„ 2 cup glass jar (net .4 oz.) #13059 $ 3.79
4 oz. bag #13046 $ 11.29
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and sautГ© in a hot
pan coated with vegetable oil spray or olive oil. If you
like lemon pepper, be sure to give this blend a try.
Hand-mixed from: Tellicherry black pepper, lemon peel,
orange peel, citric acid, garlic and onion.
1вЃ„4 cup jar (net 1.3 oz.) #13138 $ 3.65
1вЃ„ 2 cup glass jar (net 2.6 oz.) #13154 $ 6.09
4 oz. bag #13141 $ 5.99
8 oz. bag #13183 $ 10.85
1 lb. bag #13112 $ 20.60
4 / S Special Seasoned Sea Salt
Cocoa Powder
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).
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„ 2 cup glass jar (net 4.0 oz.) #29159 $ 2.65
1 cup glass jar (net 8.0 oz.) #29188 $ 4.25
Natural High Fat Cocoa Powder
4 / S Special Seasoned Sea Salt
This smoky version of our 4/S gives a delicious smoky
burst of flavor wherever salt is called for. Like other
seasoned salts, Smoky 4/S is great for steaks, burgers,
chops, chicken, fish, veggies, popcorn and more.
Hand-mixed from: Coarse Sea Salt, Smoked Paprika,
Sugar, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1вЃ„ 2 cup glass jar (net 4.0 oz.) #29454 $ 2.95
1 cup glass jar (net 8.0 oz.) #29483 $ 4.59
4 / S Special Seasoned Sea Salt
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1вЃ„ 2 cup glass jar (net 4.0 oz.) #29359 $ 2.95
1 cup glass jar (net 8.0 oz.) #29388 $ 4.59
Fox Point Seasoning
One of our very best blends, so good on all the foods
we are supposed to be eating more of, from fish to
vegetables. Bursting with the rich flavor of shallots and
chives. Use 1 tsp. per pound to season baked chicken
and scrambled eggs. For tasty dip use 2 tsp. of Fox
Point in 1 cup sour cream or yogurt. The dip makes an
outstanding topping for baked potatoes too, or make a
quick chicken or tuna salad by mixing 3 cups of cooked
chicken or tuna chunks with 1 cup of Fox Point dip.
Because we do not use any anti-caking agents in this
(or any other) blend, it tends to clump somewhat. To
keep it free-flowing, store in the refrigerator.
Hand-mixed from: salt, freeze-dried shallots, chives,
garlic, onion, green peppercorns.
1вЃ„ 2 cup glass jar (net 1.7 oz.) #21553 $ 7.19
1 cup glass jar (net 3.2 oz.) #21582 $ 14.09
2 cup glass jar (net 6.4 oz.) #21524 $ 26.29
4 cup glass jar (net 12.8 oz.) #21579 $ 52.55
See spice Index on page 61
Strong, dark chocolate flavor—our top choice. The
best cocoa for bringing life to your brownies, cakes
and cookies. High fat cocoa is the richest grade of
cocoa available in the world today. Perfect for all
your baking needs.
1вЃ„ 4 cup jar (net 1.0 oz.) #42330 $ 2.25
1вЃ„ 2 cup glass jar (net 2.1 oz.) #42356 $ 3.49
4 oz. bag #42343 $ 2.65
8 oz. bag #42385 $ 4.25
1 lb. bag #42314 $ 7.50
Dutch Process High Fat Cocoa Powder
Processed with alkali. “Dutched” cocoa is processed
for a milder, smoother flavor. High fat cocoa is the
richest grade of cocoa available in the world today.
Perfect for all your baking needs.
1вЃ„ 4 cup jar (net .9 oz.) #42435 $ 2.35
1вЃ„ 2 cup glass jar (net 2.1 oz.) #42451 $ 3.65
4 oz. bag #42448 $ 2.95
8 oz. bag #42480 $ 4.85
1 lb. bag #42419 $ 8.70
Hot Chocolate Mix with
a Hint of Mint
Our rich, delicious Hot Chocolate With a Hint of Mint
is a great remedy for the little troubles of life. Or the
perfect way to treat yourself. Just mix a tablespoon
in each cup of milk, get it steamy hot, and enjoy the
cool warmth of hot chocolate, with just a hint of
mint. Hand mixed from: sugar, natural high fat cocoa,
Ceylon cinnamon, vanilla, peppermint oil.
1вЃ„ 2 cup glass jar (net 3.8 oz.) #15758 $ 3.15
2 cup glass jar (net 13.4 oz.) #15729 $ 7.89
1 lb. stand up bag (net 16.0 oz.) #15716 $ 8.10
Hot Chocolate Mix
Rich, smooth flavor. Just mix 1 rounded tablespoon
Penzeys Hot Chocolate Mix into each cup of milk.
Stir well, simmer gently. And try our Hot Chocolate
Mix in your coffee for a rich Cafe Mocha. Just mix 2вЃ„3
cup coffee with 1вЃ„3 cup milk and Penzeys Hot
Chocolate Mix to taste-we use 1 generous
teaspoon. Hand mixed from: sugar, natural high fat
cocoa, Ceylon cinnamon, real vanilla beans.
1вЃ„2 cup glass jar (net 3.8 oz.) #15653 $ 2.75
2 cup glass jar (net 13.4 oz.) #15624 $ 6.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.40
French Four Spice
Galangal
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and cloves.
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
1вЃ„ 4 cup jar (net 1.0 oz.) #13233 $ 3.59
1вЃ„ 2 cup glass jar (net 2.4 oz.) #13259 $ 5.99
4 oz. bag #13246 $ 6.25
Ground Thai Galangal Root
1вЃ„ 4 cup jar (net .8 oz.) #44239 $ 2.49
1вЃ„ 2 cup glass jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
Galena Street Rib and Chicken Rub
A mouth-watering traditional Southern-style seasoning with hints of sage,
nutmeg, and cayenne red pepper. For pork ribs, rub on seasoning, 1-2 tsp. per
pound. Add a little more halfway through cooking. For chicken use a bit less. For
tasty barbecue sauce, mix 1 TB. in 1 cup tomato sauce or even ketchup. Really
good for grilled or broiled turkey wings—cut wings into sections (we call them
riblets) and sprinkle the Galena Street on heavily before cooking. Hand-mixed from:
flake salt, sugar, black pepper, paprika, nutmeg, sage, and cayenne red pepper.
1вЃ„4 cup jar (net 1.4 oz.) #21632 $ 3.39
1вЃ„2 cup glass jar (net 3.2 oz.) #21658 $ 5.59
4 oz. bag #21645 $ 4.25
8 oz. bag #21687 $ 7.35
1 lb. bag #21616 $ 13.60
1-800-741-7787 | www.penzeys.com
19
Balti Seasoning
Cooking With Curry
Many people who eat curry for the
first time in an Indian restaurant are a bit
overwhelmed by trying a dish that is new to
them but spiced for a person who already
knows and loves the flavor of Indian food. The
key to learning to love Indian food yourself
is to start at home by adding small amounts
of curry powder to foods you already know
and like. Sprinkle on chicken or chops before
cooking, scramble a bit with eggs, sautГ© with
vegetables. Soon the whole family will love the
flavors, and you can move on to authentic, but
not too spicy, dishes like Balti, Tandoori, SatГ©
and Rogan Josh. Finding new, quick ways to
prepare the same food for the family dinner
isn’t always easy, and Indian cooking is some
of the most delicious in the world. Give it a
try...
Not All Curries Are Hot
Contrary to popular belief, Indian food isn’t
all hot. The wonders of spicing are nowhere
more apparent than in India, where strongerflavored meats, such as lamb, are turned
into the most delicious dishes imaginable
through spicing and slow cooking. Tandoori,
Maharajah and Sweet Curry are rich and
flavorful without being hot. Hot Curry and
Vindaloo are hot and spicy. Garam Masala,
Rogan Josh, SatГ© and Balti are somewhere
in between. Just starting out? Try Sweet
Curry, Rogan Josh, Tandoori, Balti and SatГ©
Seasoning.
Baltistan is an ancient region of northernmost Pakistan
with influences from Persia, Tibet and China. Balti
meals are rich stews cooked in a karahi (small wok),
and would be eaten with naan and other Indian
breads. The deliciously spicy but not too hot flavor of
Balti makes it a great choice for chicken, pork or beef.
Hand-mixed from: coriander, garlic, ginger, cumin,
dundicut chilies, Ceylon cinnamon, brown mustard seeds,
cardamom, clove, fennel, fenugreek, charnushka, ajwain,
star anise, black cardamom, cilantro, anise seed and bay
leaf.
1вЃ„ 4 cup jar (net 1.0 oz.) #12331 $ 3.89
1вЃ„ 2 cup glass jar (net 2.7 oz.) #12357 $ 6.69
4 oz. bag #12344 $ 6.69
8 oz. bag #12386 $ 12.15
1 lb. bag #12315 $ 23.20
Hot Curry Powder
Same great flavor as Sweet Curry Powder, with more
hot red pepper and ginger. Commonly used by
Chinese restaurants, also known as “Madras Curry
Powder.” For grilled steaks, pork chops or chicken
wings, rub on В№/2 - 1 tsp. per pound, along with salt as
desired. For spicy chicken noodle or eggdrop soup, add
1 tsp. per 2 quart pot. Hand-mixed from: turmeric, red
pepper, coriander, ginger, cumin, fenugreek, white
pepper, cinnamon, fennel, nutmeg, cardamom, cloves,
black pepper.
1вЃ„ 4 cup jar (net 1.0 oz.) #12236 $ 3.49
1вЃ„ 2 cup glass jar (net 2.2 oz.) #12252 $ 5.95
4 oz. bag #12249 $ 6.69
8 oz. bag #12281 $ 12.15
1 lb. bag #12210 $ 23.20
Garam Masala
Garam Masala, a blend of savory Indian spices, is one of
the few spice mixes actually used in India. It has no
turmeric, so it isn’t yellow, and is often added to hot or
mild curry powder. The formula for Garam Masala was
brought into the store by a Punjabi man who had
moved to the U.S. It was his mother's recipe; in
exchange for blending the spices for him, he gave it to
us. His mother was proud to hear that her blend was a
hit in America. Hand-mixed from: coriander, black
pepper, cardamom, cinnamon, kalonji, caraway, cloves,
ginger, nutmeg.
1вЃ„ 4 cup jar (net .9 oz.) #12436 $ 3.89
1вЃ„ 2 cup glass jar (net 2.1 oz.) #12452 $ 6.69
4 oz. bag #12449 $ 8.45
8 oz. bag #12481 $ 15.69
1 lb. bag #12410 $ 30.30
Maharajah Style Curry Powder
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Kashmir saffron
in every 100 lbs. of curry powder. Add glorious color
and flavor to chicken and seafood curry. For rice, saute
В№/2 tsp. in 1 TB. butter for 2 min., add 1 cup rice, 2 cups
water and dash of salt. Bring to boil, cover, reduce heat,
simmer for 18 minutes. Hand-mixed from: turmeric,
coriander, cumin, cardamom, fenugreek, ginger, nutmeg,
fennel, cinnamon, white pepper, black pepper, cloves, red
pepper and saffron.
1вЃ„ 4 cup jar (net 1.1 oz.) #12636 $ 7.49
1вЃ„ 2 cup glass jar (net 2.3 oz.) #12652 $ 14.39
1 cup glass jar (net 4.5 oz.) #12681 $ 23.59
2 cup glass jar (net 9.1 oz.) #12623 $ 43.99
20
Penzeys spices | harvest
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 glass jar (net 2.5 oz.) #12757 $ 6.39
4 oz. bag #12744 $ 6.69
8 oz. bag #12786 $ 12.15
1 lb. bag #12715 $23.20
SatГ© Seasoning
Of all the regional dishes of Indonesia, satГ© is probably
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is the
meat of choice for skewers in Indonesia, but chicken
and beef are equally popular here in the US. SatГ©
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). SatГ© Seasoning is great for light
meals such as boneless/skinless chicken and fish fillets.
Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from:
salt, brown sugar, garlic, white onion, coriander, shallots,
ginger, turmeric, paprika, Ancho pepper, galangal,
cayenne, lemon grass.
1вЃ„ 4 cup jar (net 1.2 oz.) #21232 $ 3.69
1вЃ„ 2 cup glass jar (net 2.4 oz.) #21258 $ 6.25
4 oz. bag #21245 $ 6.69
8 oz. bag #21287 $ 12.15
1 lb. bag #21216 $ 23.20
Tandoori Seasoning
Clay ovens known as tandoors and the flavorful food
they produce have become popular the world over.
The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and
baked in the tandoor. You might not have a clay oven
in the kitchen, but Tandoori Seasoning tastes great
anyway. Try it on baked, broiled or grilled chicken
kabobs, and sautГ©ed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger,
cardamom and saffron.
1вЃ„ 4 cup jar (net .8 oz.) #12131 $ 3.99
1вЃ„ 2 cup glass jar (net 2.2 oz.) #12157 $ 6.99
4 oz. bag #12144 $ 8.45
8 oz. bag #12186 $ 15.69
1 lb. bag #12115 $ 30.30
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 glass jar (net 2.2 oz.) #12557 $ 5.95
4 oz. bag #12544 $ 6.69
8 oz. bag #12586 $ 12.15
1 lb. bag #12515 $ 23.20
Sweet Curry Powder
The perfect first curry powder. Great flavor, little heat, nice for
simple chicken curry. For baked chicken or fish, use В№/2 tsp. per lb.
for rich (not too spicy) flavor. Add 1 tsp. to a pot of chicken soup for
flavor and color. For a curried pasta or green salad dressing, saute
1-2 tsp. in 2 TB. olive oil for 3 minutes over low heat, blend into 1
cup yogurt or В№/2 cup vinegar and oil. Hand-mixed from: turmeric,
coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white
& black pepper, cardamom, cloves, cayenne.
1вЃ„ 4 cup jar (net 1.0 oz.) #12036 $ 3.39
1вЃ„2 cup glass jar (net 2.2 oz.) #12052 $ 5.59
4 oz. bag #12049 $ 5.99
8 oz. bag #12081 $ 10.85
1 lb. bag #12010 $ 20.60
Curry Pot Pie
This recipe from Teresa Bacon is rich, delicious and
homey, perfect for a cool, crisp day.
12 1
1
2
1
1вЃ„2
1
3
1
4
1
1вЃ„2 11вЃ„2 1
1
oz. bison or beef stew meat
TB. olive oil
TB. BEEF ROAST SEASONING
tsp. CHESAPEAKE BAY SEASONING
tsp. 4/S SPECIAL SEASONED SALT
tsp. PENZEYS FRESHLY GROUND PEPPER
small onion, chopped
garlic cloves, minced (3вЃ„4 tsp. MINCED
GARLIC)
Yukon gold potato, chopped (peel if
desired)
carrots, peeled and chopped
Cup peas
Cup mushrooms (button, shitake or a mix),
sliced
Cups beef stock (or 11вЃ„2 Cups water mixed
with 1 tsp. BEEF SOUP BASE)
tsp. SWEET CURRY POWDER
tsp. ARROWROOT
Cut the meat into bite-size pieces. Heat the olive
oil over medium high heat in a large skillet. Add
the meat, BEEF ROAST SEASONING, CHESAPEAKE
BAY SEASONING, 4/S SEASONED SALT and PEPPER
to taste. Stir to coat the meat with spices and cook
until nicely browned. Add the onion and garlic and
cook for 1 minute. Add the potatoes, carrots, peas,
mushrooms, beef stock and SWEET CURRY. Cook
for 30-40 minutes or until the meat is tender. Blend
the ARROWROOT with a little water to make a
smooth paste. Reduce heat to low, and drizzle the
ARROWROOT mix into the meat mixture. Cook until
thickened, a couple of minutes, stirring constantly.
Cool slightly before spooning into the pie crust.
Pie Crust:
1 Cup flour
1 Cup whole wheat flour
1вЃ„2 tsp. salt (if butter is unsalted)
2 TB. minced fresh rosemary or 1 TB.
CRACKED ROSEMARY
5 TB. butter
5 TB. shortening (Teresa uses butter-flavored
shortening)
4-6 TB. skim milk
Preheat oven to 400В°. In a mixing bowl, combine
the flours, salt and ROSEMARY. Cut in the butter
and shortening using a fork or your fingers and
mix until it looks like peas and crumbles. Drizzle
the milk in bit by bit, using a fork or spoon to blend
the crust until it just sticks together. Divide into 2
large (deep dish) pie crusts or 4 to make 2 smaller
tart-sized pies. Roll out to fit your pie plates. Place
the dough in the bottom of the pie pan, pour filling
in, place top crust on and use a fork or your fingers
to seal the edges. Cut several vents in the middle
of the crust.
Bake at 400В° for approximately 30 minutes for small
pies or 45 minutes for a large pie or until browned
and the filling appears bubbly.
Prep. time: 15 minutes
Cooking time: 30-40 minutes for filling plus 30-45
minutes baking
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 piece (233g);
Calories 420; Calories from fat 200; Total fat 22g; Cholesterol
65mg; Sodium 930mg; Carbohydrate 35g; Dietary Fiber 5g.
Garlic
Pure Extracts
Penzeys sells only pure extracts; no additives are used. Only the finest vanilla beans,
oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical,
easy and nice for quickly adding flavor to baked goods, sauces and frosting. To make a
simple syrup to glaze cakes, breads and muffins: boil 1вЃ„2 cup water, 1вЃ„4 cup sugar and 1 tsp.
of PURE VANILLA, ORANGE, ALMOND or LEMON EXTRACT for 2 minutes, then let
cool. Brush on finished bakery as a glaze, or use between cake layers before frosting.
Pure Almond Extract
38% alcohol. Pure, strong, fragrant almond flavor.
Use in small amounts (usually В№/2 tsp. per batch) to
flavor cookies, bars, bread and crackers or add a
drop to sweeten waffles. Also traditional for Middle
Eastern meat stews, Indian sweet rice pudding and
mild curry. Excellent with fruit for pie or muffins.
4 fluid ounce bottle #93158 $ 7.35
8 fluid ounce bottle #93187 $ 13.39
16 fluid ounce bottle #93116 $ 24.19
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor, perfect for
baked goodies, especially cheesecakes, where it is
often used with lemon zest. Add a dash to fish,
pork and poultry marinades. Also nice in sherbet,
added to fresh fruit, for glazes and frostings, and
great for candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
4 fluid ounce bottle #93253 $ 7.35
8 fluid ounce bottle #93282 $ 13.39
16 fluid ounce bottle #93211 $24.19
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
4 fluid ounce bottle #93358 $ 7.35
8 fluid ounce bottle #93387 $ 13.39
16 fluid ounce bottle #93316 $ 24.19
Vanilla extract
on page 50.
It is very easy to use granulated garlic, just sprinkle on
meat, fish, poultry, or vegetables. Use about В№/2 tsp. per
lb. To rehydrate: use В№/2 tsp. granulated garlic in 1 tsp.
water to equal 2 fresh cloves of garlic. For minced
garlic, use В№/4 tsp. in 1 tsp. water to equal 1 fresh clove
of garlic. Rehydrate garlic before adding to tart foods
like tomatoes (their acidic nature will stop the garlic
from developing to its full strength).
Granulated Garlic Powder
1вЃ„4 cup jar (net 1.3 oz.) #44439 $ 2.69
1вЃ„2 cup glass jar (net 2.9 oz.) #44455 $ 4.35
4 oz. bag #44442 $ 3.29
8 oz. bag #44484 $ 5.59
1 lb. bag #44413 $ 10.20
Minced Garlic
1вЃ„4 cup jar (net 1.2 oz.) #44534 $ 2.79
1вЃ„2 cup glass jar (net 2.6 oz.) #44550 $ 4.55
4 oz. bag #44547 $ 3.55
8 oz. bag #44589 $ 6.09
1 lb. bag #44518 $ 11.20
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse flake salt,
granulated garlic, and minced parsley.
1вЃ„4 cup jar (net 1.4 oz.) #21832 $ 3.09
1вЃ„ 2 cup glass jar (net 3.3 oz.) #21858 $ 4.99
4 oz. bag #21845 $ 3.49
8 oz. bag #21887 $ 5.95
1 lb. bag #21816 $ 10.80
Greek Seasoning
A traditional blend of lemon, garlic and oregano. To
make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 min. Add В№/4 cup olive oil,
В№/4 cup salad oil, В№/3 cup red wine vinegar (or В№/4 cup
balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if
desired. Use to dress vegetable salads, tomatoes and
red onion with feta cheese and olives, chicken and
pasta salads, or a plain lettuce salad. For gyros, mix 1
TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Great on grilled, baked or fried
fish or chicken, rub on 1 tsp. per lb. Hand-mixed from:
coarse salt,  Turkish oregano, garlic, lemon, black pepper,
marjoram.
1вЃ„4 cup jar (net 1.0 oz.) #21937 $ 3.15
1вЃ„ 2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about В№/2 tsp. per quart.
1вЃ„4 cup jar (net .8 oz.) #31130 $ 2.55
1вЃ„ 2 cup glass jar (net 1.7 oz.) #31156 $ 4.09
4 oz. bag #31143 $ 4.45
8 oz. bag #31185 $ 7.89
1 lb. bag #31114 $ 14.80
22
Penzeys spices | Harvest
Herbes de Provence
Herbes de Provence combines sweet French herbs and
flowery lavender with Italian herbs and fennel.
Excellent for roasting chicken or Cornish hens, beef or
pork tenderloin, rub on В№/2 -1 tsp. per pound.
Hand-mixed from: Rosemary, cracked fennel, thyme,
savory, basil, French tarragon, dill weed, Turkish oregano,
lavender, chervil and marjoram.
1вЃ„4 cup jar (net .4 oz.) #13338 $ 2.39
1вЃ„ 2 cup glass jar (net .8 oz.) #13354 $ 4.85
1 oz. bag #13367 $ 4.75
4 oz. bag #13341 $ 11.29
8 oz. bag #13383 $ 21.45
Horseradish Dip
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend
with ВІ/3 cup sour cream and В№/3 cup mayo. Thin with a bit of
vinegar. Hand-mixed from: ground horseradish, salt, dextrose,
onion powder, lemon peel, dill weed, black pepper, chives.
1вЃ„4 cup jar (net .8 oz.) #22039 $ 3.25
1вЃ„ 2 cup glass jar (net 2.0 oz.) #22055 $5.35
4 oz. bag #22042 $ 5.99
8 oz. bag #22084 $ 10.85
1 lb. bag #22013 $ 20.60
Horseradish Powder
Mix 1В№/2 parts water with 1 part horseradish. Serve with
prime rib, roast beef, baked potatoes. Mix into tomato
sauce with lemon for seafood cocktail sauce.
1вЃ„4 cup jar (net .7 oz.) #44934 $ 2.59
1вЃ„ 2 cup glass jar (net 2.0 oz.) #44950 $ 4.19
4 oz. bag #44947 $ 4.15
8 oz. bag #44989 $ 7.29
1 lb. bag #44918 $ 13.60
Italian Herb Mix
One of the best flavor combinations around. All
the sweet, flavorful herbs used in Italy—perfect
for pizza and spaghetti sauce. Try Italian Herb on
oven roasted potatoes—crumble on 1 tsp. Italian
Herb per pound with a bit of olive oil, garlic, and
salt. Roast at 350В° for an hour, tossing every 15 min.
Italian salad dressing: mix 2 tsp. with В№/3 cup vinegar
and В№/2 - 2/3 cup oil. Add garlic, pepper, salt, and sugar
to taste. Hand-mixed from: oregano, basil, marjoram,
thyme, rosemary.
1вЃ„4 cup jar (net .3 oz.) #13433 $ 1.95
1вЃ„ 2 cup glass jar (net .7 oz.) #13459 $ 3.99
1 oz. bag #13462 $ 3.39
4 oz. bag #13446 $ 7.89
8 oz. bag #13488 $ 14.69
Italian Sausage Seasoning
Spicy, not hot. Great for meatball sandwiches. For Hot
Italians: add В№/4 - В№/2 tsp. crushed red pepper and 1 tsp.
red wine vinegar per lb. Hand-mixed from: salt, cracked/
ground fennel, black pepper, sugar.
1вЃ„4 cup jar (net 1.6 oz.) #28231 $ 2.95
1вЃ„ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.69
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.69
1 lb. bag #28215 $ 8.30
See spice Index on page 61
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking; it is a
must for the holidays—from gingerbread
to pumpkin pie to fruit cakes, and it is
also increasingly used to flavor a variety
of other dishes. Ginger is essential for
Asian and Indian dishes where it is used
in many ways—from Indian curries, to
Japanese marinades, to Chinese stir-fry.
A pinch of ginger is a nice boost to
the flavor of salt-free dishes, and also
a flavorful addition to chicken soup,
sauteed vegetables, and roast chicken
or pork. For flavorful grilled steak,
rub ginger, garlic and black or white
pepper on meat, marinate a few hours
before cooking.
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it just to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into В№/4" dices, then
preserved using the oldfashioned sugar cure
method, which gives a
spicy sweet flavor to the
ginger. Virtually
fiber-free, crystallized
ginger is perfect for
baking and 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 glass jar (net 3.1 oz.) #58856 $ 6.15
4 oz. bag #58843 $ 5.45
8 oz. bag #58885 $ 9.85
1 lb. bag #58814 $ 18.70
Sliced China Ginger Root
Dried sliced ginger root pieces stay fresh and
flavorful indefinitely, so they will be ready when
you are. Add a slice to stock for
chicken soup, Indian curries
and Asian dishes. The flavor
is strong and vibrant - if a
full slice is too much,
smaller pieces can be
broken off by hand.
4 oz. bag #54645 $ 3.39
8 oz. bag #54687 $ 5.75
1 lb. bag #54616 $ 10.50
Gingersnap
s Cookies
See www.penz
eys.com for th
is recipe.
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 2.65
1⁄ 2 cup glass jar (net 1.9 oz.) #44655 $ 4.25
4 oz. bag #44642 $ 4.45
8 oz. bag #44684 $ 7.89
1 lb. bag #44613 $ 14.80
Cracked China Ginger
Cracked ginger is traditionally used for pickling
and canning recipes, but is most popular now for
marinades, sauces and stock making. Add
1 tsp. to chicken stock or make
flavorful Japanese-style
marinade with 1 tsp. cracked
ginger, 2 fresh garlic cloves
(smashed), В№/2 cup soy
sauce and В№/4 cup
chopped pineapple. Add
В№/4 tsp. white pepper if
desired. Use to marinate
1 lb. shrimp or cubed
chicken or pork for stir-fry
with mixed vegetables.
1⁄ 4 cup jar (net .9 oz.) #44734 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #44750 $ 4.09
4 oz. bag #44747 $ 4.45
8 oz. bag #44789 $ 7.89
1 lb. bag #44718 $ 14.80
1-800-741-7787 | www.penzeys.com
23
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 glass jar (net 2.5 oz.) #13659 $ 5.99
4 oz. bag #13646 $ 5.99
8 oz. bag #13688 $ 10.85
1 lb. bag #13617 $ 20.60
Jerk Pork Seasoning
Lemon Peel
Extra fancy California zest (outer peel) with strong lemon
flavor and bright yellow color. Minced lemon peel is
preferred for baked goods such as lemon poppy seed
muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1вЃ„3 as much as a recipe calls for.
Minced Californian Lemon Peel
1вЃ„4 cup glass jar (net .9 oz.) #45036 $ 2.85
1вЃ„ 2 cup glass jar (net 1.6 oz.) #45052 $ 5.25
1 cup glass jar (net 3.2 oz.) #45081 $ 10.19
2 cup glass jar (net 6.4 oz.) #45023 $ 20.15
Powdered Californian Lemon Peel
Jamaican style BBQ blend, great for pork chops or
tenderloin on the grill. Hand-mixed from: paprika,
allspice, ginger, red pepper, sugar, nutmeg, black pepper,
garlic, thyme, lemon grass, cinnamon, anise, cloves, mace.
1вЃ„4 cup glass jar (net 1.0 oz.) #48437 $ 3.09
1вЃ„ 2 cup glass jar (net 2.0 oz.) #48453 $ 5.69
1 cup glass jar (net 4.4 oz.) #48482 $ 10.75
2 cup glass jar (net 9.0 oz.) #48424 $ 20.99
1вЃ„4 cup jar (net 1.0 oz.) #13538 $ 3.59
1вЃ„ 2 cup glass jar (net 2.5 oz.) #13554 $ 5.99
4 oz. bag #13541 $ 5.99
8 oz. bag #13583 $ 10.85
1 lb. bag #13512 $ 20.60
Mace
Juniper Berries
Use to reduce the wild flavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
1вЃ„ 4 cup jar (net .6 oz.) #54937 $ 2.19
1вЃ„ 2 cup glass jar (net 1.3 oz.) #54953 $ 3.35
4 oz. bag #54940 $ 3.39
Kala Jeera
Seeds with an exotic, flowery flavor, for use in small
amounts. From India.
1вЃ„ 4 cup jar (net .8 oz.) #55039 $ 3.15
1вЃ„ 2 cup glass jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
Krakow Nights (Polish Style Seasoning)
Blade Grenadian #2 Mace
Ground Grenadian Mace
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
Whole Turkish Mahlab
1вЃ„ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1вЃ„ 2 cup glass jar (net 2.2 oz.) #55255 $ 5.25
4 oz. bag #55242 $ 5.69
Marjoram
1⁄4 cup jar (net .2 oz.) #31330 $ 1.45
1⁄ 2 cup glass jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
Lamb Seasoning
Mint
1вЃ„ 4 cup jar (net .8 oz.) #13738 $ 2.89
1вЃ„ 2 cup glass jar (net 1.5 oz.) #13754 $ 4.59
4 oz. bag #13741 $ 5.59
Dried Cut-Leaf Spearmint
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.55
1⁄ 2 cup glass jar (net .5 oz.) #31251 $ 2.95
4 oz. bag #31248 $ 4.45
24
Penzeys spices | Harvest
E
G
A
C
D
B
1вЃ„ 4 cup jar (net .9 oz.) #45131 $ 3.75
1вЃ„ 2 cup glass jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
1вЃ„4 cup jar (net 1.7 oz.) #28431 $ 3.85
1вЃ„ 2 cup glass jar (net 3.4 oz.) #28457 $ 6.59
4 oz. bag #28444 $ 4.09
8 oz. bag #28486 $ 6.99
1 lb. bag #28415 $ 12.90
Used in SE Asia, India and China to add lemony flavor.
1вЃ„4 cup jar (net .8 oz.) #13938 $ 3.29
1вЃ„ 2 cup glass jar (net 1.7 oz.) #13954 $ 5.49
4 oz. bag #13941 $ 7.35
8 oz. bag #13983 $ 13.49
1 lb. bag #13912 $ 25.90
1 oz. bulk bag #55163 $ 3.09
4 oz. bag #55147 $ 7.29
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.
Lemon Grass
To make our favorite mulled cider, mix 12 cups of apple
juice with 6 cups cranberry juice, add В№/2 cup brown
sugar, 2 TB. butter, 2 tsp. PURE VANILLA EXTRACT, and
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.
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
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.
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.
Mulling Spices
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.
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
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
Mustard
When making mustard, use stainless steel, glass or ceramic
utensils and containers (aluminum gives mustard an odd
flavor). For a standard thickness, use 8 parts mustard by
volume to 7 parts liquid. Mustard is very hot when first
mixed, and then mellows with age. Refrigeration nearly
stops the mellowing process. For hot mustard, store at
room temperature for 4 weeks, then move to refrigerator
(or try 8 weeks for mild). An easy starter recipe is 1 cup
regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3
fl. oz. cool water, 1вЃ„2 tsp. salt and 1 TB. honey. Mix until
smooth, then pack in glass jars. For Chinese restaurant-style
mustard, mix 3 TB Oriental powder with 3 TB water. Let
stand 10 minutes for heat and flavor to develop.
Regular Canadian Mustard Powder (medium)
1вЃ„4 cup jar (net .9 oz.) #45236 $ 2.05
1вЃ„ 2 cup glass jar (net 1.9 oz.) #45252 $ 3.05
4 oz. bag #45249 $ 1.89
8 oz. bag #45281 $ 2.79
1 lb. bag #45210 $ 4.60
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 glass jar (net 2.5 oz.) #24059 $ 6.15
4 oz. bag #24046 $ 6.25
8 oz. bag #24088 $ 11.45
1 lb. bag #24017 $ 21.80
Nutmeg
Oriental Canadian Mustard Powder (hot)
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.
Crushed Brown Canadian Mustard Seeds
Fine Ground East Indian Nutmeg
1вЃ„4 cup jar (net .8 oz.) #45436 $ 1.99
1вЃ„ 2 cup glass jar (net 1.8 oz.) #45452 $ 2.99
4 oz. bag #45449 $ 1.89
8 oz. bag #45481 $ 2.79
1 lb. bag #45410 $ 4.60
1вЃ„4 cup jar (net .9 oz.) #45531 $ 2.09
1вЃ„ 2 cup glass jar (net 1.9 oz.) #45557 $ 3.09
4 oz. bag #45544 $ 1.89
8 oz. bag #45586 $ 2.79
1 lb. bag #45515 $ 4.60
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.
1вЃ„4 cup jar (net 1.0 oz.) #45636 $2.89
1вЃ„ 2 cup glass jar (net 2.2 oz.) #45652 $ 4.75
4 oz. bag #45649 $ 4.45
8 oz. bag #45681 $ 7.89
1 lb. bag #45610 $ 14.80
Old World Seasoning
Old World Seasoning is a popular, lower salt, allpurpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
1вЃ„4 cup jar (net 1.1 oz.) #22334 $ 3.15
1вЃ„ 2 cup glass jar (net 2.5 oz.) #22350 $ 5.15
4 oz. bag #22347 $ 4.59
8 oz. bag #22389 $ 7.99
1 lb. bag #22318 $14.90
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 1.2 oz.) #47135 $ 2.29
1вЃ„ 2 cup glass jar (net 2.4 oz.) #47151 $ 3.59
4 oz. bag #47148 $ 2.95
8 oz. bag #47180 $ 4.85
1 lb. bag #47119 $ 8.70
Californian Toasted Onions, Granulated
1вЃ„4 cup jar (net 1.2 oz.) #47230 $ 2.29
1вЃ„ 2 cup glass jar (net 2.5 oz.) #47256 $ 3.59
4 oz. bag #47243 $ 2.95
8 oz. bag #47285 $ 4.85
1 lb. bag #47214 $ 8.70
Fine Ground Grenadian West Indian Nutmeg
1вЃ„4 cup jar (net 1.0 oz.) #48532 $ 3.15
1вЃ„ 2 cup glass jar (net 2.4 oz.) #48558 $ 5.29
4 oz. bag #48545 $ 5.45
8 oz. bag #48587 $ 9.85
1 lb. bag #48516 $ 18.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.49
4 oz. bag #55642 $ 6.69
8 oz. bag #55684 $ 12.39
1 lb. bag #55613 $ 19.80
Yellow Canadian Mustard Seed
1вЃ„4 cup jar (net 1.4 oz.) #55334 $ 2.19
1вЃ„ 2 cup glass jar (net 2.9 oz.) #55350 $ 3.35
4 oz. bag #55347 $ 1.89
8 oz. bag #55389 $ 2.79
1 lb. bag #55318 $ 4.60
Brown Canadian Mustard Seed
1вЃ„4 cup jar (net 1.3 oz.) #55534 $ 2.15
1вЃ„ 2 cup glass jar (net 2.5 oz.) #55550 $ 3.25
4 oz. bag #55547 $ 1.89
8 oz. bag #55589 $ 2.79
1 lb. bag #55518 $ 4.60
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 glass jar (net 2.4 oz.) #22150 $ 5.59
4 oz. bag #22147 $ 5.59
8 oz. bag #22189 $ 10.09
1 lb. bag #22118 $ 19.10
Mural of Flavor
Mural of Flavor blends over a dozen spices and herbs, creating a wall
(hence mural) of flavor so delicious, there’s no need to add salt. Inspired
by the rich and mouth-watering flavors of the western Mediterranean,
Mural of Flavor is wonderfully versatile. Try it on chicken, fish, pork and
beef. Add it to soups, rice and potatoes. Shake it over sliced tomatoes,
corn, popcorn and scrambled eggs. Hand mixed from spices, shallots, onion,
garlic, lemon peel, citric acid, chives, orange peel.
1вЃ„4 cup jar (net 0.5 oz.) #14030 $ 3.65
1вЃ„2 cup glass jar (net 1.3 oz.) #14056 $ 6.59
1 cup glass jar (net 2.5 oz.) #14085 $ 11.75
2 cup glass jar (net 5.0 oz.) #14027 $ 21.99
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 glass jar (net 2.4 oz.) #46354 $ 4.29
4 oz. bag #46341 $ 3.65
8 oz. bag #46383 $ 5.99
1 lb. bag #46312 $ 10.90
Whole Special Extra BoldВ®
Indian Black Peppercorns
The pepper harvest in Sarawak on
the island of Borneo is a centuries old
event that brings families and friends
together to celebrate the culmination of
a year of growth and (with luck) good
weather. The pepper harvest takes place
at the driest time of year, in late June
through early July.
Harvesting is still done by hand just
as it has always been. Determining the
peak of ripeness of pepper is a hands-on,
visual job. All of the pepper on a vine
does not mature at the same rate and
the subtle color differences are closely
monitored. Some spikes of peppercorns
are in a better location on the vine and
receive more sunlight and nutrients,
so they can be harvested earlier. The
harvesters must be ready at all times,
as pepper can quickly mature from the
dark green berries used to produce black
pepper, to the yellow and red berries
which are then soaked for white pepper.
Creamy white pepper, the type we carry
at Penzeys, fetches the highest price
for farmers. It also presents a greater
challenge. The longer pepper is left to
ripen, the higher the potential for heavy
rains to wipe out the crop or the hot
sun to dry the pepper on the vine. It is
the extra care and risks the farmers take
that produces the rich, sweet flavor that
has made pepper the king of spices for
millennia.
Special Extra BoldВ® Indian Black Peppercorns are the
world’s best—only ten pounds out of every ton of
pepper makes the special grade. If you are new to
good pepper, you might want to stick with the
regular Tellicherry, as they are a better deal, but if you
really enjoy pepper you will appreciate the
difference. Great on everything, especially beef,
chicken, chops, fish, salads, vegetables, soups, and
omelets.
1вЃ„4 cup jar (net 1.0 oz.) #56836 $ 2.79
1вЃ„2 cup glass jar (net 2.1 oz.) #56852 $ 4.59
4 oz. bag #56849 $ 4.79
8 oz. bag #56881 $ 8.55
1 lb. bag #56810 $ 16.10
White Peppercorns
White Peppercorns are regarded by many parts of
the world as the finest flavored, most preferred
pepper, rich and sophisticated. White peppercorns
start out the same as black peppercorns, but then are
allowed to ripen more fully on the vine, to produce a
very large berry with a looser outer shell. This black
outer shell is then removed in one of two traditional
ways: the Muntok peppercorns are soaked in water
until the black shell loosens, while the Sarawak
peppercorns are held under a constantly flowing
stream of spring water, yielding a whiter color, and
an extra clean product. Both white peppercorns have
the traditional rich, winey, somewhat hot flavor that
is nice used in soup, on grilled meat or poultry, in
light-colored dishes or mixed with black peppercorns
for a broader range of flavor. Many Asian dishes rely
heavily on the flavor of white pepper, and it is
preferred for cooking the foods of Southeast Asia,
and Southern and Eastern Europe.
Whole Sarawak White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56739 $ 3.09
1вЃ„ 2 cup glass jar (net 2.4 oz.) #56758 $ 5.09
4 oz. bag #56744 $ 5.09
8 oz. bag #56789 $ 9.15
1 lb. bag #56717 $ 17.30
Whole Muntok White Peppercorns
1вЃ„ 4 cup jar (net 1.2 oz.) #56236 $ 2.85
1вЃ„ 2 cup glass jar (net 2.5 oz.) #56252 $ 4.65
4 oz. bag #56249 $ 4.15
8 oz. bag #56281 $ 7.29
1 lb. bag #56210 $ 13.60
26
Penzeys spices | harvest
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns
can be ground in a peppermill like black peppercorns
or crushed between your fingers. From India.
1вЃ„ 4 cup jar (net .4 oz.) #56331 $ 2.85
1вЃ„ 2 cup glass jar (net .7 oz.) #56357 $ 5.25
1 cup glass jar (net 1.5 oz.) #56386 $ 10.19
2 cup glass jar (net 3.0 oz.) #56328 $ 19.69
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they
are called so because of their size and flavor. Called
for in almost anything, such as poultry, vegetables or
fish.
1вЃ„ 4 cup jar (net .5 oz.) #56436 $ 4.25
1вЃ„ 2 cup glass jar (net 1.1 oz.) #56452 $ 8.09
1 cup glass jar (net 2.2 oz.) #56481 $ 14.45
2 cup glass jar (net 4.4 oz.) #56423 $ 24.99
Company Chicken
Black Peppercorns
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods
have made pepper affordable enough for all to enjoy,
it is more popular than ever, outselling all other
spices, and consumption continues to rise. If you are
trying to decide which peppercorn to buy, we
suggest you start with Tellicherry Peppercorns. All of
our peppercorns have great flavor, but the Tellicherry
Peppercorn is the top grade of Indian pepper.
Malabar Indian peppercorns are regarded as having
the finest flavor of the mass-produced varieties. A
step above Malabar is Tellicherry—a larger and more
mature peppercorn, possessing a more developed
flavor.
Whole Tellicherry Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56036 $ 2.59
1вЃ„ 2 cup glass jar (net 2.2 oz.) #56052 $ 4.19
4 oz. bag #56049 $ 3.85
8 oz. bag #56081 $ 6.65
1 lb. bag #56010 $ 12.30
Whole Malabar Indian Black Peppercorns
1вЃ„ 4 cup jar (net 1.1 oz.) #56131 $ 2.65
1вЃ„ 2 cup glass jar (net 2.5 oz.) #56157 $ 4.25
4 oz. bag #56144 $ 3.55
8 oz. bag #56186 $ 6.09
1 lb. bag #56115 $ 11.20
This flavorful recipe from Andrea Love turns plain
old chicken into something special.
4
2
1вЃ„2 1вЃ„8 1вЃ„8 1вЃ„2 1вЃ„2 1вЃ„4-1вЃ„2
1вЃ„4-1вЃ„2
1
1
1вЃ„3 boneless, skinless chicken breasts, 4-6
oz. each
TB. olive oil
Cup bread crumbs (store-bought or
made from French bread)
Cup SALAD ELEGANT
tsp. GRANULATED GARLIC POWDER
tsp. TURKISH OREGANO
tsp. CALIFORNIA BASIL
tsp. SALT, to taste (Andrea uses PACIFIC
SEA SALT)
tsp. PENZEYS PEPPER, to taste
egg, beaten
TB. milk
Cup all-purpose flour
Preheat oven to 425В°. Combine the bread
crumbs, SALAD ELEGANT, GARLIC, OREGANO
and BASIL in a shallow bowl. Season the
mixture with SALT and PEPPER. In a second
shallow bowl, beat together the egg and milk.
Place flour in a third shallow bowl.
Lightly coat each chicken breast with flour,
shaking off the excess. Dip the chicken in
the egg mixture and then the bread crumbs,
making sure to evenly coat both sides.
Heat the oil in a large skillet over medium heat.
Place the chicken breasts in the pan 2 at a time
and brown on each side, about 2 minutes.
The breading will darken quickly so make
sure to watch the pan. You just want to get
the breading a beautiful brown and finish the
cooking in the oven! Remove the chicken from
the pan and place on a baking rack that has
been placed on a baking sheet (if you do not
have a baking rack, place the chicken directly
on a baking sheet that has been sprayed with
cooking spray). Brown the second batch of
chicken, transfer to the baking sheet, and then
bake at 425В° for 15 minutes or until the chicken
is cooked through.
Prep. time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 chicken
breast (122g); Calories 300; Calories from fat 110; Total fat 12g;
Cholesterol 110mg; Sodium 330mg; Carbohydrate 19g; Dietary
Fiber 2g.
Andrea Love and her two children enjoy
shopping at local farmer’s markets to look for
fresh produce.
Andrea Love
Being in the kitchen with my dad
when I was a kid is the reason for my
passion for food today,” says Andrea
Love of Phoenix, Arizona.
“On Saturday mornings we would
come into the kitchen and there
would be bread baking, canning
going on or fresh pasta hanging over
the chairs. You never knew what you
were going to get, but it always
turned out great.
“My father learned to cook and
bake from his mother and I learned
from him. I have a hard time figuring
out some of his recipes since they
were not always written down. Every
now and then my mother will find
one on a scrap of paper that she’ll
give to me. I can never make it taste
the way he did, he had a true gift.
“Some of my favorite memories are
of eating huge family meals at my
grandparents’ house in New Jersey.
The second you walked into the
house you were hit by the most
intensely delicious smells coming
from a roast, noodles or numerous
vegetables. My grandmother made
everything from scratch.
“Growing up, we had fruit and
vegetable gardens. Everything my
father made was fresh and healthy.
Now, I take my kids to the local
farmer’s market. Arizona is a great
place for farmer’s markets because
the weather is perfect for year-round
farming. The kids love to pick out
varieties of leafy green vegetables
and I go out of my way to try a new
melon, squash or heirloom tomato.
“Ian, age 4, and Isabel, age 6, love
to toss ingredients in the pot and
mix them all up. And I love the idea
that you can travel around the world
at your own kitchen table. We like all
kinds of foods, from German to
Mexican to Mediterranean.
“I created the Mediterranean
pasta because the kids love olives,
sun-dried tomatoes and green
vegetables. This is a great dish for
kids to help with, though they may
want to help just so they can steal a
few olives when I’m not looking!”
Pasta with a Mediterranean Twist
This makes a great side dish, especially when served with Andrea’s Company Chicken (page 27).
10 4
1
1вЃ„4 8
1
1вЃ„4 1вЃ„4 1
11вЃ„2 1вЃ„4 1вЃ„2 1вЃ„4 -1вЃ„2
1вЃ„4 -1вЃ„2 oz. dry penne or bow-tie pasta
TB. olive oil, divided
TB. fresh garlic, chopped (1 tsp. MINCED
GARLIC rehydrated in 1 TB. water)
tsp. CRUSHED RED PEPPER
oz. frozen spinach, thawed (or 16 oz.
fresh spinach)
15-oz. can garbanzo beans, rinsed
and drained
Cup sun-dried tomatoes, chopped
Cup olives, pitted and halved (Andrea
uses kalamata)
TB. GREEK SEASONING
tsp. CALIFORNIA BASIL
Cup feta cheese, crumbled
Cup Romano cheese, freshly grated
tsp. SALT, to taste (Andrea uses PACIFIC
SEA SALT)
tsp. PEPPER, to taste (Andrea uses
EUROPEAN PEPPERCORNS, freshly
ground)
Boil the pasta according to package directions.
In a large skillet, heat 1 TB. of the oil over
medium heat. Add the garlic and CALIFORNIA
CRUSHED RED PEPPER; heat until the garlic is
fragrant. Add the spinach, only if using frozen.
Cook until heated through. Add the garbanzo
beans, tomatoes and olives. Cook for 1 minute.
Add the GREEK SEASONING and BASIL. If using
fresh spinach, add it and let it start to wilt. Add
the cooked pasta and remaining olive oil to the
mixture in the skillet. Blend in the feta and half
of the Romano cheese and season with SALT and
PEPPER to taste. Place on a serving platter and
top with the remaining Romano cheese.
Prep. time: 15 minutes
Cooking time: 15 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 cup (199g);
Calories 420; Calories from fat 170; Total fat 19g; Cholesterol
10mg; Sodium 1040mg; Carbohydrate 51g; Dietary Fiber 6g.
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—
from shaker grind to coarse. To fill the peppermill and
adjust the grind, unscrew the nut on top of the mill, lift
off the wood cap, fill with peppercorns, then place the
top back on. The tighter the top is screwed on, the finer
the ground pepper will be. If the top is screwed halfway
down, there will be a large opening in the grinding
mechanism, allowing big chunks of pepper to fall
through. If the top is screwed down tightly, there will be
a small opening for fine pepper. Our salt shakers have
larger holes in the top and are designed to be used with
coarse style flake salt. Fine table salts may pour too
quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 24.95
6" Peppermill (Natural Finish) #91143 $ 24.95
8" Peppermill (Dark Finish) #91459 $ 33.95
8" Peppermill (Natural Finish) #91446 $ 33.95
Salt Shakers (filled with Kosher style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 6.95
6" Salt Shaker (Natural Finish) #91167 $ 6.95
8" Salt Shaker (Dark Finish) #91475 $ 7.95
8" Salt Shaker (Natural Finish) #91462 $ 7.95
available in 2 sizes and 2 finishes
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 29.95
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 29.95
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 39.95
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 39.95
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
Pepper Blends
Special Grinds
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
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 glass jar (net 2.3 oz.) #14151 $ 4.95
4 oz. bag #14148 $ 4.59
8 oz. bag #14180 $ 7.99
1 lb. bag #14119 $ 14.90
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1вЃ„ 4 cup jar (net 1.0 oz.) #14430 $ 4.59
1вЃ„ 2 cup glass jar (net 2.1 oz.) #14456 $ 8.69
2 cup glass jar (net 7.7 oz.) #14427 $27.59
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1вЃ„ 4 cup jar (net 1.0 oz.) #13833 $ 3.49
1вЃ„ 2 cup glass jar (net 2.3 oz.) #13859 $ 5.89
4 oz. bag #13846 $ 6.25
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on В№/2 -1 tsp. per
pound, dust with a bit of flour and sautГ© in a small
amount of olive oil. Store in the refrigerator in the
summer months to prevent clumping. Hand-mixed
from: coarse salt, Tellicherry black pepper, shallots,
tarragon and bay leaves.
1вЃ„ 4 cup jar (net .6 oz.) #22734 $ 3.25
1вЃ„ 2 cup glass jar (net 1.6 oz.) #22750 $ 5.39
4 oz. bag #22747 $ 6.69
8 oz. bag #22789 $ 12.15
1 lb. bag #22718 $ 23.20
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For
salt-free lemon-pepper, see Sunny Spain.
1вЃ„ 4 cup jar (net 1.4 oz.) #22534 $ 3.39
1вЃ„ 2 cup glass jar (net 2.8 oz.) #22550 $ 5.59
4 oz. bag #22547 $ 4.89
8 oz. bag #22589 $ 8.69
1 lb. bag #22518 $ 16.30
Ground White Pepper
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46433 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #46459 $ 4.75
4 oz. bag #46446 $ 4.45
8 oz. bag #46488 $ 7.89
1 lb. bag #46417 $ 14.80
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #46554 $ 4.79
4 oz. bag #46541 $ 4.45
8 oz. bag #46583 $ 7.89
1 lb. bag #46512 $ 14.80
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 2.45
1⁄ 2 cup glass jar (net 2.2 oz.) #45757 $ 3.85
4 oz. bag #45744 $ 3.19
8 oz. bag #45786 $ 5.39
1 lb. bag #45715 $ 9.80
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.55
1⁄ 2 cup glass jar (net 2.1 oz.) #45852 $ 4.09
4 oz. bag #45849 $ 3.85
8 oz. bag #45881 $ 6.65
1 lb. bag #45810 $ 12.30
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.59
1⁄ 2 cup glass jar (net 2.2 oz.) #46059 $ 4.19
4 oz. bag #46046 $ 3.85
8 oz. bag #46088 $ 6.65
1 lb. bag #46017 $ 12.30
Szechuan Peppercorns
More spicy, fragrant and fresh than ever. These are not
true peppercorns, but are actually an aromatic reddish
berry with a black inner seed and peppery bite. A must
for Asian cooking. Perfect added to chicken soup.
1вЃ„ 4 cup jar (net .4 oz.) #56531 $ 2.35
1вЃ„ 2 cup glass jar (net 1.0 oz.) #56557 $ 3.69
4 oz. bag #56544 $ 5.49
8 oz. bag #56586 $ 9.95
1 lb. bag #56515 $ 18.90
Szechuan Pepper Salt
The easiest way to add the great flavor of Szechuan
Peppercorns to any dish. The Peppercorns are roasted
and ground and then mixed with flake salt. Sprinkle on
duck, pork, veggies, eggs, use in soups, on salads, the
possibilities are endless. Contains salt and Szechuan
Peppercorns.
1вЃ„ 4 Cup jar (net 1.3 oz.) #22639 $ 3.49
1вЃ„ 2 Cup glass jar (net 3.0 oz.) #22655 $ 5.95
4 oz. bag #22642 $ 5.09
8 oz. bag #22684 $ 8.99
1 lb. bag #22613 $ 16.90
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.65
1⁄ 2 cup glass jar (net 2.3 oz.) #46259 $ 4.29
4 oz. bag #46246 $ 3.85
8 oz. bag #46288 $ 6.65
1 lb. bag #46217 $ 12.30
George happily cooks a family dinner
while his father looks on.
George Frederick
Ipicked up my love of cooking
by spending time in the kitchen with
my mother,” says George Frederick
from Lincoln, Nebraska. “When I
was young we lived with GreatGrandfather Bell on his farm in
Papillion. My mom’s oxtail stew with
onion, carrots, celery and potatoes
was so meaty tasting. Angel food cake
from scratch with a thin glaze of
icing was a birthday treat. Then
there was homemade root beer kept
icy in the old milk cooler. We each
could have only one bottle a day.”
Come summer all these years later,
George still harks back to his farming
roots, harvesting heirloom tomatoes,
peppers, eggplant and squash from
his garden. Friends and a local food
bank benefited from his last bumper
crop. Turn to page 16 to try his
Cinnamon Squash Bread recipe.
George and his wife Cheryl host a
family get-together most Mondays
and one of the dishes they like to
make is Grandma Madge’s Simple
Cucumber Salad. “It is an old
favorite we have often when the
cukes are ready in the garden.”
Simple Cucumber Salad
George shares, “Grandma Madge made a very
simple �1/2/3 dressing’ for cucumbers and onions.
The amount can be easily varied depending on the
quantity of cucumbers and onions used.”
3 medium cucumbers, peeled and
thinly sliced
1 large yellow or sweet onion, peeled and
thinly sliced
1-2 tsp. FINES HERBES
1вЃ„4-1вЃ„2 tsp. GROUND WHITE PEPPER
Dressing:
1 part cider vinegar (1вЃ„4 Cup)
2 parts white sugar (1вЃ„2 Cup)
3 parts heavy cream or half & half (3вЃ„4 Cup)
He adds, “I managed to acquire a
number of old recipe boxes from
now-departed relatives, and the
recipes are certainly not all meatand-potatoes. Many are quite dessertheavy.”
Go to www.penzeys.com to try
George’s delicious Streusel-Topped
Pumpkin Pie.
Place the cucumbers and onion in a serving
bowl. Add the FINES HERBES and WHITE PEPPER
and toss to combine. In a separate bowl, mix
together the cider vinegar, sugar, and cream and
stir to combine. Add to the serving bowl and toss
gently. Cover and refrigerate until chilled, mixing
occasionally to mingle the flavors.
Prep. time: 10 minutes + 30 minutes chilling time
Cooking time: none
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 3/4 cup (186g);
Calories 140; Calories from fat 100; Total fat 11g; Cholesterol
40mg; Sodium 15mg; Carbohydrate 8g; Dietary Fiber 1g.
Recipe boxes from George’s Aunt Hazel, Aunt
Pearl and wife Cheryl stay on the sun porch
for frequent consulting!
Dear Penzeys,
Our family had to pack a quick
lunch this weekend. I made Turkey
Wraps with a liberal sprinkle of
Penzeys Sandwich Sprinkle. My
daughter loved them. She asked
if she tasted oregano. We usually
have Sandwich Sprinkle on our sub
sandwiches. Thus, her picture! (See
below.)
Thanks for family memories!
–Kara S.
I consider myself a rather
adventurous bread baker. I use
Penzeys seasoning mixes in basic
white or whole wheat yeast bread
recipes, which results in a flavor that
intrigues the people who taste it. A
couple tablespoons is all it takes.
Mural of Flavor is especially fun to
use because only the diehard Penzeys
fans can figure out what it is! I add
Pizza Seasoning to my basic beer
bread recipe, and end up with Pizza
and Beer Bread. This is a hit at bake
sales! Practically every seasoning mix
can be used successfully and when
baked in something other than a
standard bread pan, delights people
even more.
I am lucky enough to live just an
hour from each of the Penzeys stores
in Michigan. I prefer to drive to shop,
mostly because of the incredible
olfactory rush when I walk in the
door. –Marilyn M.
My younger sister and I were in
charge of favors for our older sister
Jeanette’s baby shower. Jeanette
happens to LOVE PenzeysВ and has
turned almost everyone she knows
on to them (including us). So in my
searching all things baby/girl trying
to find a clever idea, I came upon the
poem that says “sugar and spice and
all that’s nice!” Eureka!
Well, that was it, sugar and spice
mix for all. Used the blank Penzeys
labels that come with the jars, covered
them with clear labels that I was able
to run through my computer and
customized them with the words
“Sugar and Spice and all that’s nice,
Jeanette’s baby shower June 5th 2010”
and also included the contents and
ingredients. Wrapped them all up in
clear/ducky cellophane so everyone
could see inside and WOW what a hit
they were! Thank You, Penzeys!
–Jennifer L.
Left to right: Jennifer, Theresa, Jeanette
and Jill
I received a Cocoa Lover’s Gift Box
recently. We loved it. Thank you for
such delicious and different flavors to
treat our senses with!
I love all of your unique recipes
and beautiful photos. Your catalog is
amazing. Thank you for good, clean
spices.
Kalamazoo, Michigan loves
Penzeys!
A grateful shopper. –Paula S.
These are some of the little
stinkers for whom I “cook.” I
specialize in wildlife rehabilitation.
Any skunk in need (whether it be
injured, sick or orphaned) in the
Houston, Texas area comes into my
care until it can be returned, happy
and healthy, back into the wild. Part
of keeping the skunks healthy is
keeping them pest-free, so I mix a
little Penzeys granulated garlic into
their meals to dissuade fleas and
other external parasites. As you can
see from the photo, they LOVE it!
–Bonnie G.
Just received your latest catalog.
Such a great publication! My
daughter-in-law Angela introduced
me to Penzeys about a year ago. I love
your spices. Your gift sets and recipes
are excellent.
Don’t know how I didn’t discover
your company sooner. Keep it up!
–Caroline R.
Keep those Letters Coming!
Have a comment (or photo) you’d
like to share? Send your letters and
photos (with information about the
people in them) to Editor, Penzeys
Spice Catalog, 19300 W. Janacek
Court, Brookfield WI 53045 or email
[email protected]
ORDER FORM
Customer # (from back of catalog):
____________________________________
Catalog: E10
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__________________________________________________________________
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Name of Spice/Seasoning
Quantity
Price Per Unit
Total Price
*For additional items or gift orders, please attach an extra sheet (Don’t forget a gift message and separate shipping charges).
Payment Method
Please enclose personal check, money order, gift card, or credit
card information.
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Allow 7-14 days for “Slow” shipping
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For orders totaling:
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$3.95
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$10.00 – $19.99
$4.95
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$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
$40.00 – $49.99
$7.95
$8.95
$50.00 – $75.99
$8.50
$9.50
$76.00 – $100.99
$9.50
$10.50
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$12.95
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For overnight, 2nd day, Alaska, Hawaii, or
foreign countries, include your credit card
number. You will be charged accordingly.
Grand Total
TOLL FREE
TELEPHONE
(800) 741-7787
(414) 760-7337
FAX (414) 760-7317
ONLINE www.penzeys.com
MAIL P
.O. Box 26188
Wauwatosa, WI
53226-0188
HOURS (CST) 8
am-5 pm, Mon–Fri
9 am-3 pm, Sat
1-800-741-7787 | www.penzeys.com
33
Now is a great time
to discover
the possibilities
at Penzeys.
Walk into a Penzeys and the first thing you notice is the inspiring aroma of our spices and seasonings. ”Wouldn’t
that be delicious on grilled chicken?” or “That would taste great in my oatmeal cookies!” are the kind of things
we hear often, because at Penzeys the possibilities are endless. So whether you’re the experienced cook looking
to knock the socks off your Saturday night dinner guests, or you’re just starting out and want to bring variety to
boneless, skinless chicken breasts, come in and browse through our over 250 spices and seasonings. A trip to
Penzeys is the start of something wonderful! Call stores for hours, or go to www.penzeys.com.
WHERE TO FIND A PENZEYS STORE NEAR YOU:
Alabama
Birmingham Area
2939 18th Street South
Homewood, AL
Phone 205-871-7277
Arizona
Hartford Area
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
California
Los Angeles Area
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
Menlo Park
9332 Arlington Expwy.
Phone 904-727-7197
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
Orlando Area
Now
102 N. Park Ave. В« pen
O
Winter Park, FL
Phone 407-788-7777
Illinois
Naperville
235 S. Washington St.
Phone 630-355-7677
Oak Park
1138 W. Lake St.
Phone 708-848-7772
colorado
5345 E. 82nd St.
Phone 317-577-7778
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
Boulder
1219 Pearl St.
Boulder, CO
В« Oopoenn
S
Connecticut
Norwalk
197 Westport Ave.
Phone 203-849-9085
Op
783 Elmwood Ave.
Phone 716-887-9777
Massachusetts
Indiana
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
1048 Rockville Pike
Phone 301-738-8707
Florida
771 Santa Cruz Ave.
Phone 650-853-1785
Denver Area
New York
Rockville
Jacksonville
Phoenix Area
Maryland
24 LaSalle Rd.
West Hartford, CT
Phone 860-231-7510
Indianapolis
Iowa
Des Moines Area
Boston Area
Michigan
Detroit Area
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
Grand Rapids Area
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
Buffalo
Long Island
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
12835 Preston Rd.
Phone 972-392-7777
Houston
Ohio
Virginia
Columbus
513 W. Broad St.
Phone 703-534-7770
Cleveland Area
Oregon
Lakeville
11322 SE 82nd Ave.
Phone 503-653-7779
Richmond
3400 W. Cary St.
Phone 804-254-7667
Wisconsin
Appleton
Portland Metro
120 NW 10th Ave
Portland, OR
710 North Casaloma Dr.
Phone 920-733-0977
В« Oopoenn
S
St. Paul
674 Grand Ave.
Phone 651-224-8448
Pennsylvania
Kansas
Missouri
8528 Germantown Ave.
Phone 215-247-0770
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
7338 Manchester Rd.
Phone 314-781-7177
Pittsburgh
Nebraska
516 W. 19th St.
Phone 713-862-6777
Falls Church
4455 Kenny Rd.
Phone 614-442-7779
3028 Hennepin Ave. S.
Phone 612-824-9777
St. Louis
6641 Poplar Ave.
Germantown, TN
Phone 901-737-7898
Dallas
8801 University Ave.
Clive, IA
Phone 515-267-0777
Kansas City Area
Memphis Area
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
Minnesota
7626 160th St. W.
Phone 952-953-1788
Tennessee
Texas
New York City
28859 Chagrin Blvd.
Woodmere, OH
Phone 216-839-0777
Minneapolis
В« Noewn
Philadelphia
1729 Penn Ave.
Phone 412-434-0570
Omaha
616 S. 72nd St.
Phone 402-397-5760
penzeys. Love to cook– cook to love.
Madison
3252 University Ave.
Phone 608-238-5776
Milwaukee Metro
12001 W. Capitol Dr.
Phone 414-760-7307
16750 W. Bluemound Rd.
Phone 262-785-6777
5016 S. 74th St.
Phone 414-817-0773
5524 N. Port Washington Rd.
Phone 414-961-1777
I-94 and Hwy 83
3220 Golf Rd.
Phone 262-646-7779
В« Noewn
Op
Shan shares the love of cooking in the
Scottsdale Penzeys store.
Shan Gaskins
T
hey are the best!” says Shan
Gaskins about her customers and coworkers at the Scottsdale, Arizona,
Penzeys Store. “We are always talking
food. A customer will ask, �How did
that ice cream turn out?’ Which of
course leads to, �You’ve got to try
this chocolate sauce…’ I definitely
get as many recipes as I give out!
“A number of people here in
Arizona like a good amount of heat.
Southwest Seasoning, Fajita and
Chipotle are favorites. But there are
just as many people who, like me,
can’t do the heat. I recommend
trying the Smoked Spanish Paprika.
You still get that nice smoky flavor
without the kick.”
In her time away from the store,
Shan welcomes any chance to
let her friends try favorite spices.
“My friends Amee, Michelle and I
recently went to the Grand Canyon
and we packed a homemade picnic
lunch. A lot of people hike down
the canyon or you can take a donkey
ride—but I was good seeing it from
the top,” she laughs.
“My friend Michelle just moved
into a new apartment. For my part,
I got there early and made lots
of fresh sandwiches and salads.
Michelle grew up in Louisiana,
so whenever I feel like making a
Southern meal I ask her over and
make my grandmother’s greens and
See spice Index on page 61
Easy Shrimp Scampi
Fresh, fast and flavorful.
1
3
3
1вЃ„4 1
1
1
1
2
12-16 1вЃ„4 lb. uncooked shrimp, peeled and
deveined
TB. olive oil
TB. butter
Cup chicken stock (or 1вЃ„4 tsp. CHICKEN
SOUP BASE in 1вЃ„4 Cup water)
tsp. BASIL (Shan uses FRENCH)
tsp. salt
tsp. freshly ground BLACK PEPPER
shallot, diced or 1 TB. freeze-dried
SHALLOTS
garlic cloves, diced or 1вЃ„2 tsp.
GRANULATED GARLIC POWDER
oz. cooked spaghetti, penne or your
favorite pasta
Cup chopped fresh parsley
cornbread. That’s where I got my
baking tools, my grandmother.
“For Christmastime, I could buy
something, but instead I ask people
what is their favorite dessert. Then
on come the pecan pies, cheesecakes
and molten chocolate cakes!
“Last week I made whoopie pies
and brought them in to the girls at
work. I like to bake and get it out of
my system and then share it. Because
at 2 a.m. I roam and at 2 a.m. you’re
not looking for carrot sticks!” If
you’re looking for a quick summer
supper, try Shan’s favorite Easy
Shrimp Scampi recipe.
In a large pan, heat the oil over medium heat.
Add the butter (the oil will keep the butter from
burning). Once the butter has melted, add the
stock. Allow the sauce to come to a slight boil.
Then, sprinkle in the BASIL, salt, PEPPER, SHALLOTS
and GARLIC. Toss the ingredients to mix well.
Add the shrimp. They will cook quickly, about
2-3 minutes on each side. Once the shrimp have
cooked, turn off the heat and place your cooked
pasta into the pan with the shrimp. Sprinkle in the
parsley. Toss everything together, divide between 4
plates and serve.
Prep. time: 10 minutes (plus 10 more if you are
peeling and deveining the shrimp)
Cooking time: 8 minutes plus pasta cooking time
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup (243g);
Calories 430; Calories from fat 200; Total fat 22g; Cholesterol
195mg; Sodium 920mg; Carbohydrate 29g; Dietary Fiber 2g.
Shan takes a rocky hike in Sedona with her
friend Amee’s dog Robert. “It’s not Rob or
Robbie, it’s Robert,” she laughs. “He has the
best little gray beard.”
1-800-741-7787 | www.penzeys.com
35
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1вЃ„4 cup jar (net 1.0 oz.) #46633 $ 2.25
1вЃ„ 2 cup glass jar (net 2.0 oz.) #46659 $ 3.49
4 oz. bag #46646 $ 2.75
8 oz. bag #46688 $ 4.45
1 lb. bag #46617 $ 7.90
Minced (1/8" bits) Californian Toasted Onions
1вЃ„4 cup jar (net .8 oz.) #46938 $ 2.19
1вЃ„ 2 cup glass jar (net 1.7 oz.) #46954 $ 3.35
4 oz. bag #46941 $ 2.75
8 oz. bag #46983 $ 4.45
1 lb. bag #46912 $ 7.90
Orange Peel
Orange Peel is sweeter and less expensive than lemon
peel, making it the perfect addition to coffee cake,
banana bread, waffle batter, cheesecake and muffins.
Sprinkle on hot cereal or add to potpourri. To
rehydrate: Use 3 parts water to 1 part peel, let stand 15
minutes. Substitute В№/3 as much dry as recipe calls for.
1вЃ„4 cup glass jar (net .8 oz.) #47430 $ 2.39
1вЃ„ 2 cup glass jar (net 1.9 oz.) #47456 $ 4.25
1 cup glass jar (net 3.8 oz.) #47472 $ 8.19
2 cup glass jar (net 7.7 oz.) #47427 $ 16.19
Oregano
For traditional Italian-American cooking, the sweet,
strong flavor of Turkish oregano can’t be beat. Our
travels to this area have allowed us to import some
wonderful Turkish oregano, the best we've seen in
years. Try some on baked chicken, pork, and fish. For a
simple salad dressing or marinade, mix 1 TB. TURKISH
OREGANO with 1вЃ„2 tsp. each black pepper and garlic,
add to 1вЃ„2 cup olive oil and 2 TB. balsamic or red wine
vinegar. Add salt to taste and a dash of honey and/or
brown mustard for green or pasta salads, chicken,
lamb, fish, or vegetables. MEXICAN OREGANO is strong,
pungent and less sweet, great for chili. For easy
GUACAMOLE, mash 2 ripe avocados with the juice of 1
lime, 1вЃ„2 tsp. each MEXICAN OREGANO, cumin, garlic,
salt, and a dash of cayenne.
Broken Leaf Turkish Oregano
1⁄4 cup jar (net .2 oz.) #31730 $ 1.49
1⁄2 cup glass jar (net .5 oz.) #31756 $ 3.09
1 oz. bag #31769 $ 2.45
4 oz. bag #31743 $ 5.59
8 oz. bag #31785 $ 10.19
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup glass jar (net .4 oz.) #31851 $ 2.99
1 oz. bag #31864 $ 2.45
4 oz. bag #31848 $ 5.59
8 oz. bag #31880 $ 10.19
Ozark Seasoning
A classic Southern blend of black pepper and herbs.
What could be better than the flavor of fried chicken
without the fat? Sprinkle Ozark Seasoning on chicken,
fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. Use about 1 tsp. of Ozark on each
chicken breast, pork chops or fish fillets. Sprinkle on
green beans - almost as good as the meat. Another
great use for Ozark Seasoning is in scrambled eggs.
Hand-mixed from: salt, Tellicherry black pepper, spices
36
Penzeys spices | Harvest
and herbs, granulated garlic, and paprika.
1вЃ„4 cup jar (net 1.4 oz.) #24138 $ 3.65
1вЃ„ 2 cup glass jar (net 3.5 oz.) #24154 $ 6.15
4 oz. bag #24141 $ 6.25
8 oz. bag #24183 $ 12.15
1 lb. bag #24112 $ 23.20
Paprika
Hungarian Sweet Paprika is a traditional spice with
delicious flavor and vibrant color—one of the best
spices from Gram’s kitchen. Just a sprinkle adds a
flavorful and colorful touch to meat, fish and poultry—
not to mention goulash. Hungarian Sweet Paprika is the
best in the world, as Hungary has the sunshine needed
for sweet, rich flavor, and the knowledgeable farmers to
nurture the crop from planting to harvest.
Hungarian Sweet Kulonleges Paprika
1вЃ„4 cup jar (net 1.0 oz.) #47535 $ 2.89
1вЃ„ 2 cup glass jar (net 2.4 oz.) #47551 $ 4.75
4 oz. bag #47548 $ 4.45
8 oz. bag #47580 $ 7.89
1 lb. bag #47519 $ 14.80
Hungarian Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly or combined
with Sweet Paprika
1вЃ„4 cup jar (net 0.9 oz.) #47630 $ 2.89
1вЃ„ 2 cup glass jar (net 2.5 oz.) #47656 $ 4.79
4 oz. bag #47643 $ 4.45
8 oz. bag #47685 $ 7.89
1 lb. bag #47614 $ 14.80
Californian 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 glass jar (net 2.4 oz.) #47856 $ 4.55
4 oz. bag #47843 $ 4.15
8 oz. bag #47885 $ 7.29
1 lb. bag #47814 $ 13.60
Smoked Spanish Paprika
Rich, colorful Spanish Paprika, naturally smoked over
traditional oak fires. Awesome flavor and perfect color,
good on just about everything. Sprinkle on chicken and
fish before cooking, add to sauces, soups and salad
dressings. Try some today.
1вЃ„4 cup jar (net 1.0 oz.) #48037 $ 2.99
1вЃ„2 cup glass jar (net 2.4 oz.) #48053 $ 4.95
4 oz. bag #48040 $ 4.79
8 oz. bag #48082 $ 8.55
1 lb. bag #48011 $ 16.10
Parisien Bonnes Herbes
A fragrant all-purpose herbal blend from one of the
cooking capitals of the world. Hand-mixed from: chives,
dill weed, French basil, French tarragon, chervil and white
pepper.
1вЃ„ 4 cup jar (net .2 oz.) #14535 $ 1.85
1вЃ„ 2 cup glass jar (net .3 oz.) #14551 $ 3.39
4 oz. bag #14548 $ 9.15
Parsley
Parsley is America’s favorite herb. Sweet and rich, it
brings out the flavor of other spices and herbs, and is
perfect in soups and on baked chicken or fish. Parsley
flakes are light;1 oz. equals almost 2 cups.
1⁄4 cup jar (net .1 oz.) #31930 $ 1.39
1⁄ 2 cup glass jar (net .2 oz.) #31956 $ 2.79
1 oz. bag #31969 $ 2.75
4 oz. bag #31943 $ 6.29
8 oz. bag #31985 $ 11.59
Pickling Spice
A high-quality blend for all pickling and canning. Handmixed from: yellow and brown mustard seeds, allspice,
cinnamon, bay leaves, dill seed, cloves, ginger, black
peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
1вЃ„ 4 cup jar (net .6 oz.) #14735 $ 2.55
1вЃ„ 2 cup glass jar (net 2.0 oz.) #14751 $ 3.95
4 oz. bag #14748 $ 3.29
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 glass jar (net 2.5 oz.) #23252 $ 5.15
4 oz. bag #23249 $ 4.59
8 oz. bag #23281 $ 7.99
1 lb. bag #23210 $ 14.90
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 glass jar (net .6 oz.) #14656 $ 3.69
1 oz. bag #14669 $ 3.09
4 oz. bag #14643 $ 7.15
8 oz. bag #14685 $ 13.15
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.
We are excited
for the changes
happening
right now in the
ways that we
communicate,
especially this new
phase in what is
Goldie Cheatham (Winter 2010)
happening on the
instilled a love of cooking in her
daughter Sandra Dudley and
web. We want
great-grandchildren Jaycee and
cooking to be right
Jadah.
at the heart of
these changes. Until now the cooks we’ve
featured in our catalog have pretty much
come from us randomly casting. Going
forward it would be of great help to us if
you were more involved. If we could know a
little bit more about your interests, hobbies,
favorite foods, etc., I think we could do
some really fun
things.
Believe it or not,
the holidays will
soon be upon
us and we’re
getting ready
for the annual
Thanksgiving/
Holiday themes for
Former Army Colonel and selfour catalogs and
professed chocoholic Melita
McCully (Winter 2010) always has
website.
time to bake for her friends.
Holidays–whether
See spice Index on page 61
you’re celebrating Thanksgiving, Hanukkah,
Diwali or Kwanzaa–always come with great
stories, so if we can hear some of yours we’d
have a wonderful start.
Beyond that, next
year will be Penzeys’
25th anniversary, and
we’re looking forward
to celebrating that with
stories and recipes
from people who’ve
been around as long
Andy, Rob, Kyle and Scott Winkelman
as we have and who
(Spring 2010) are three generations
love to spread the joy
who share a love of cooking. And
eating!
that is cooking. If you,
or your child, or maybe
your grandchild is 25 years old and enjoys
cooking and sharing, please write us with
your own particular cook’s-eye-view of life.
I am pretty sure that by spreading the
kindness of cooks, and
by showing the richness
that comes from time
spent together in the
kitchen, good things will
come.
Go to penzeys.com
and fill out our brief
questionnaire if you
would like to share
Bernadette Ghaemmaghami
what happens in your
(Spring 2010) cooks for
her husband Paul and twin
kitchen.
daughters Jordan and Lauren.
I appreciate it.
_
1-800-741-7787 | www.penzeys.com
37
Make life even better
with our
NEW Arizona Dreaming
38
Penzeys spices | Harvest
NEW!
Arizona Pork Tenderloin & Rice
Nicely spiced pork with a cool, creamy sauce. Paired
with rice and fresh corn on the cob it’s a perfect
autumn meal.
1
1
4
Sauce:
1
1
1-2
11вЃ„2
11вЃ„2
2
1-2
вЃ„3
1
1-lb. pork tenderloin
TB. ARIZONA DREAMING
Cups cooked rice
TB. canola oil
large onion, chopped
TB. ARIZONA DREAMING
Cups water, divided
Cups chopped fresh tomatoes (we used
cherry tomatoes)
tsp. honey
TB. fresh cilantro, finely minced (optional)
Cup sour cream
Preheat oven to 325В°. Wash pork, pat dry. Season
with the ARIZONA DREAMING. Place in a roasting
pan and cook until the desired doneness is reached
(165В° will take 40-50 minutes). While the pork is in
the oven, prepare the sauce.
For the sauce, heat the oil in a large skillet over
medium heat. Add the onion. After about 3
minutes, when the onion is turning translucent
but not brown, add the ARIZONA DREAMING and
stir. Then add 1 cup of the water, the tomatoes
and honey. Cook 20 minutes, stirring frequently to
break up the tomatoes. After 20 minutes, add the
remaining water, along with the minced cilantro if
using.
Remove the pan of sauce from the heat. Using a
slotted spoon, mix about half of the sauce into the
cooked rice. The slotted spoon helps you get the
chunkier bits and less liquid into the rice. Pour the
remaining sauce into a medium bowl and gently
mix in the sour cream. Slice the pork into thin
pieces and serve with the seasoned rice. Pour the
sauce over the meat or serve in a dipping bowl.
Prep. time: 20 minutes
Cooking time: 40-50 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 4 oz. pork and
1 cup rice (476g); Calories 470; Calories from fat 90; Total fat 10g;
Cholesterol 65mg; Sodium 70mg; Carbohydrate 65g; Dietary
Fiber 3g.
Corn on the Cob
Fresh corn on the cob is one of the highlights of
summer and our new seasoning really punches up
the flavor.
8
1
2
ears of corn
lime, juice of
TB. sugar
Seasoned butter:
1
вЃ„2 Cup butter, softened (1 stick)
1 TB. ARIZONA DREAMING
Place the cleaned ears of corn in a large stock pot.
Cover with water. Add the lime juice and sugar.
Bring the water to a boil and boil for 2 minutes.
Remove the pot from the heat and let sit for 10
more minutes. While the corn rests, combine the
butter and ARIZONA DREAMING in a small bowl
and mix thoroughly. Remove the corn from the
water, rinse briefly to cool just a bit and serve with
the seasoned butter, using about 1 tablespoon per
cob.
Prep. time: 10 minutes
Cooking time: 20 minutes
Yield: 8 ears
Nutritional Information: Servings 8; Serving Size 1 ear of corn
(114g); Calories 200; Calories from fat 110; Total fat 13g;
Cholesterol 30mg; Sodium 95mg; Carbohydrate 21g; Dietary
Fiber 3g.
See page 63 for more delicious recipes
using Arizona Dreaming
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
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.
1/4 cup jar (net .9 oz.) #15837 $ 2.99
1/2 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
Salt Free & Loving Your Neighbor
make for a happy heart.
1-800-741-7787
1-800-741-7787 || WWW.PENZEYS.COM
www.penzeys.com 39
39
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 glass jar (net 2.6 oz.) #57554 $ 3.75
4 oz. bag #57541 $ 2.65
8 oz. bag #57583 $ 4.25
1 lb. bag #57512 $ 7.50
Whole White Indian Poppy Seed
1вЃ„4 cup jar (net 1.1 oz.) #57433 $ 2.39
1вЃ„ 2 cup glass jar (net 2.6 oz.) #57459 $ 3.75
4 oz. bag #57446 $ 2.65
8 oz. bag #57488 $ 4.25
1 lb. bag #57417 $ 7.50
Pork Chop Seasoning
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.
Poultry Seasoning
A traditional poultry rub and stuffing seasoning, a
sage-rich Southern blend. For mouth-watering stuffing,
just mix in В№/2 tsp. of Poultry Seasoning for each 4 cups
of dressing. Poultry Seasoning is also nice rubbed on
chicken, turkey, and pork. Hand-mixed from: sage, white
pepper, bell peppers, lemon peel, savory, rosemary, dill
weed, allspice, thyme, marjoram, ginger.
1вЃ„4 cup jar (net .6 oz.) #15037 $ 2.75
1вЃ„ 2 cup glass jar (net 1.2 oz.) #15053 $ 4.39
4 oz. bag #15040 $ 6.25
8 oz. bag #15082 $ 11.45
1 lb. bag #15011 $ 21.80
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 glass jar (net 2.0 oz.) #15158 $ 5.49
4 oz. bag #15145 $ 6.25
8 oz. bag #15187 $ 11.45
1 lb. bag #15116 $ 21.80
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 glass jar (net .8 oz.) #33055 $3.09
1 oz. bag #33068 $ 1.69
4 oz. bag #33042 $ 3.79
8 oz. bag #33084 $ 6.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.69
1⁄ 2 cup glass jar (net 1.2 oz.) #33150 $ 3.55
1 oz. bag #33163 $ 1.89
4 oz. bag #33147 $ 4.29
8 oz. bag #33189 $ 7.55
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.29
1⁄ 2 cup glass jar (net 1.1 oz.) #33255 $ 3.59
4 oz. bag #33242 $ 4.15
8 oz. bag #33284 $ 7.29
1 lb. bag #33213 $ 13.60
1вЃ„4 cup jar (net 1.6 oz.) #23331 $ 4.09
1вЃ„ 2 cup glass jar (net 3.3 oz.) #23357 $ 6.99
4 oz. bag #23344 $ 5.99
8 oz. bag #23386 $ 10.85
1 lb. bag #23315 $ 20.60
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 100% beautiful pure red saffron threads.
Spanish CoupГ© Saffron is a truly excellent crop,
especially nice for the traditional Spanish dishes.
CoupГ© Quality Spanish Saffron
(100% red saffron threads)
Net 1вЃ„2 gram #57338 $ 8.49
Net 1 gram #57352 $ 15.99
Net per 1вЃ„4 oz. #57381 $ 81.99
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
CoupГ© or Kashmir Indian Saffron.
Penzeys spices | Harvest
1
2
1
1
1
вЃ„2
1
Cup long-grain white rice
Cups water or chicken stock
TB. butter
TB. finely minced onion (optional)
tsp. salt
small pinch SAFFRON, crumbled
(90% red safп»їfron threads, 10% yellow saffron styles)
Net 1вЃ„2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1вЃ„4 oz. #57783 $ 65.99
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
* Kashmir "Mogra Cream" Indian Saffron is cur-
Serves: 4; Prep. time: 2 min. Cook: 25 min.
Superior Quality Spanish Saffron
rently unavailable.
40
Classic Saffron Rice
Raspberry Enlightenment
Our Creative Cook has been working for awhile now to come up with
something to use in rotation with balsamic vinegar to add tartness,
sweetness and that dash of flavor that so many of today’s quick cooked
meals want. Raspberry Enlightenment helps. Don’t think of it as a way to
make things taste like raspberry; think of it as a background flavor that
makes everything taste better, especially vegetables, pasta, salads and
quickly-cooked meats. Give it a try. It is designed to help you explore
your own creativity. Ingredients: raspberries, sugar, water, tapioca starch,
spices, citric acid.
1 cup glass jar (net 9.5 oz) #97185 $ 6.59
Sage
Sage is a must for stuffing. The flavor of sage is also
perfect for simple baked chicken or pork, just sprinkle
with lemon juice or salt, sage, and black pepper.
Whole Leaf Albanian Prime Sage
Long, thin silvery-gray leaves
1вЃ„4 cup jar (net .2 oz.) #33334 $ 1.39
1вЃ„ 2 cup glass jar (net .5 oz.) #33350 $ 2.89
1 oz. bag #33363 $ 1.85
4 oz. bag #33347 $ 4.09
8 oz. bag #33389 $ 7.09
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1вЃ„4 cup jar (net .4 oz.) #33439 $ 1.79
1вЃ„ 2 cup glass jar (net .8 oz.) #33455 $ 3.59
1 oz. bag #33468 $ 2.75
4 oz. bag #33442 $ 6.29
8 oz. bag #33484 $ 11.59
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
Pacific Sea Salt
Pacific Sea Salt is bright white and produced domestically.
The extra coarse is suitable for grinding in salt mills, the
coarse sea salt will shake out of our standard jar and the
fine variety will work nicely in a home salt shaker.
Extra Coarse Grind, 10/30 mesh
1 lb. bag #96117 $ 2.29
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.09
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.29
Sandwich Sprinkle
This blend was created for making homemade
croutons, but along the way it has become the
lunchtime favorite in the Penzeys breakroom for all
types of sandwiches, from crusty subs to tuna salad.
Just shake on, or mix 1 TB. with 1 TB. water, add to В№/4
cup vinegar and В№/3 cup oil, shake, and drizzle on your
favorite sandwich. To make homemade croutons
(great for using up odds and ends of leftover bread):
for each 2 cups of cubed bread (4 regular slices), use 1
TB. seasoning. Traditional and very flavorful when
sautГ©ed in 1-2 TB. butter or olive oil (toss over medium
heat for 3-4 minutes, until golden brown). For crispy,
low-fat croutons, coat lightly with a vegetable oil spray,
season and bake at 375Лљ until brown (8-15 minutes),
turning twice while cooking. Hand-mixed from: garlic,
coarse salt, basil, oregano, rosemary, thyme, marjoram
and black pepper.
We’re cutting back on salt.
A really good and healthy thing going on
with food right now is that people are
using less salt. We want to be a part of
this. Going forward we will continue to
sell reasonably priced generic salts of the
earth and sea, but we will no longer be
selling the higher priced specialty salts. I
feel things have gotten to a point where
the specialty salts are glamorizing the use
of salt and, with that, encouraging people
to use more of it. I have also found that
along with the marketing of specialty salt
has come a great deal of misinformation,
including claims that some salts don’t
affect your health like others do. This is
just not true and not something we want
to be a part of. Salt is salt, it really is, and it
tastes no different no matter where it
comes from.
With our belief that cooking comes from
caring for those around you we feel part
of that is caring for the well-being of the
people we cook for. We all have our own
relationship with salt and I respect that,
but as a cook and as a business I feel so
much better about working to cut back
on the use of salt rather than encouraging
the use of more. I hope this makes sense
to you,
1вЃ„4 cup jar (net 1.2 oz.) #27539 $ 3.15
1вЃ„2 cup glass jar (net 2.5 oz.) #27555 $ 5.15
4 oz. bag #27542 $ 4.59
8 oz. bag #27584 $ 7.99
1 lb. bag #27513 $ 14.90
If you only buy one salt this year make it this one. Kosher
Flake salt has a long history and a great taste. The special
shape of the flakes gives this salt the maximum of salt
flavor with the minimum of salt used.
1 lb. bag #96025 $ 1.55
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
41
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with В№/2 cup
buttermilk and В№/2 cup mayonnaise. For a lower calorie
version use low-fat mayonnaise, or up the proportion of
buttermilk, which will make the dressing thinner, but
equally tasty. Ranch dressing should be refrigerated, check
the freshness date on the buttermilk carton, and write it
on the dressing bottle. Hand-mixed from: salt, bell peppers,
garlic, onion, sugar, black pepper, parsley, thyme and basil.
1вЃ„ 4 cup jar (net 1.1 oz.) #26037 $ 3.19
1вЃ„ 2 cup glass jar (net 2.5 oz.) #26053 $ 5.29
4 oz. bag #26040 $ 4.89
8 oz. bag #26082 $ 8.69
1 lb. bag #26011 $ 16.30
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in В№/3 cup red wine vinegar and В№/2 cup olive oil,
refrigerate. Hand-mixed from: sugar, brown mustard, salt,
garlic, black pepper, lemon, onion, French tarragon, white
pepper, chives, thyme and cracked rosemary.
1вЃ„ 4 cup jar (net 1.3 oz.) #26132 $ 3.25
1вЃ„ 2 cup glass jar (net 2.6 oz.) #26158 $ 5.39
4 oz. bag #26145 $ 4.89
8 oz. bag #26187 $ 8.69
1 lb. bag #26116 $ 16.30
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with В№/2 cup sour cream and В№/2 cup mayonnaise. Thin with a few tablespoons of vinegar or water.
Reduced fat mayo or sour cream can be used, and yogurt
works well as a replacement for sour cream. Hand‑mixed
from: Tellicherry cracked black pepper, coarse salt, sugar,
garlic, thyme and parsley.
1вЃ„ 4 cup jar (net 1.2 oz.) #26237 $ 3.19
1вЃ„ 2 cup glass jar (net 2.5 oz.) #26253 $ 5.29
4 oz. bag #26240 $ 4.89
8 oz. bag #26282 $ 8.69
1 lb. bag #26211 $ 16.30
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1вЃ„4
cup olive oil, 1вЃ„4 cup salad oil, 1вЃ„3 cup red wine vinegar
(or 1вЃ„4 cup balsamic vinegar and 2 TB. water), plus 1 tsp.
sugar if desired. Use to dress vegetable salads, chicken
and pasta salads, or a plain lettuce salad. For gyros, mix
1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Also great on grilled, baked
or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt,  Turkish oregano, garlic, lemon, black
pepper, marjoram.
1вЃ„4 cup jar (net 1.0 oz.) #21937 $ 3.15
1вЃ„2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
42
Penzeys spices | Harvest
Green Goddess
Salt-free. An old-fashioned, classical style salad dressing,
somewhat like a mild, sweet, herb-filled creamy Italian,
heavy on the basil and dill. This base is not only nice for
green salads, it is great for fresh vegetable dip or as a light,
refreshing alternative to tartar sauce on baked or fried
fish. This base is very good without salt, but salt can be
added to taste (try В№/2 tsp. per cup), or a squeeze of lemon
juice could be added in place of salt. To make one cup of
dressing, mix 1 rounded TB. GREEN GODDESS in 2 TB.
water, let stand 5 minutes. Whisk with 2вЃ„3 - 3вЃ„4 cup regular
or low-fat mayonnaise and 1 TB. vinegar. This dressing will
be thick (nice for dip), thin with 1-2 TB. water if desired.
Store in the refrigerator. Hand-mixed from: green onion,
sugar, basil, celery flakes, minced garlic and dill weed.
1вЃ„ 4 cup jar (net 0.7 oz.) #16434 $ 2.75
1вЃ„ 2 cup glass jar (net 1.4 oz.) #16450 $ 4.39
4 oz. bag #16447 $ 5.59
8 oz. bag #16489 $ 10.09
1 lb. bag #16418 $ 19.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ВІ/3
cup vegetable oil and В№/3 cup vinegar. To reduce the
calories, use ВІ/3 cup of a mild vinegar, such as rice
vinegar, and В№/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with В№/2 cup sour cream or yogurt and В№/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix.
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 glass jar (net 3.1 oz.) #26558 $ 5.69
4 oz. bag #26545 $ 4.59
8 oz. bag #26587 $ 7.99
1 lb. bag #26516 $ 14.90
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with В№/2 cup
corn oil and 1вЃ„3 cup fresh lime juice (3 medium limes).
Whisk briskly and refrigerate. Perfect poured over
harvest tomatoes tossed with red onions and goat
cheese. Hand-mixed from: sugar, ancho chili pepper,
flake salt, garlic, onion, cumin, black pepper, cayenne,
cilantro, Mexican oregano, chives, bay leaf and chipotle
pepper.
1вЃ„ 4 cup jar (net 1.2 oz.) #26637 $ 3.15
1вЃ„ 2 cup glass jar (net 2.5 oz.) #26653 $ 5.15
4 oz. bag #26640 $ 4.59
8 oz. bag #26682 $ 7.99
1 lb. bag #26611 $ 14.90
Quick Layer Salad
This salad is a classic for a reason. As George Frederick
of Lincoln, Nebraska puts it, “The salad is a common
one that is just tweaked with the white pepper and
the Fines Herbes. It is one that is always asked for.” See
page 30 to read his story and try another recipe.
1
1вЃ„2 1вЃ„2 1вЃ„2 1
2
1вЃ„4 2
2
8
4
See spice Index on page 61
large head iceberg lettuce
Cup chopped onion (1 medium onion)
Cup chopped celery (1-2 stalks)
Cup chopped red bell pepper (1 small bell
pepper)
16 oz. package frozen peas, do not thaw
tsp. FINES HERBES
tsp. GROUND WHITE PEPPER
Cups mayonnaise (light is fine) or prepared
creamy salad dressing (we like
BUTTERMILK RANCH or CREAMY
PEPPERCORN)
TB. sugar (if using plain mayo)
oz. grated cheddar cheese
slices bacon, cooked crisp and crumbled
Cut or tear the lettuce into small pieces. Put half of
the lettuce into a large serving bowl or casserole
pan. Layer the onions, celery, bell pepper and peas
over the lettuce. Sprinkle with the FINES HERBES
and the WHITE PEPPER. Top these layers with
the rest of the lettuce. Place creamy dressing or
mayonnaise mixed with sugar and put on top of
the lettuce. Cover and let stand overnight. Before
serving, top the salad with the grated cheese and
crumbled bacon. This salad holds up well when
refrigerated.
Prep. time: 15 minutes plus chilling time
Cooking time: 10 minutes for bacon
Serves: 8
Nutritional Information: Servings 8 with light mayo; Serving
Size 1 1/2 cups (272g); Calories 390; Calories from fat 250; Total
fat 27g; Cholesterol 55mg; Sodium 710mg; Carbohydrate 24g;
Dietary Fiber 4g.
1-800-741-7787 | www.penzeys.com
43
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
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. For full ingredients and
nutro, go to www.penzeys.com/soup.html
(net 8.0 oz.) #90481 $ 8.39
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
Annette and Greg Wagner visit Yellowstone
National Park with their children Kate and
Benjamin.
Annette
Wagner
“My love of good food definitely
came from my parents,” says Annette
Wagner of Fairfax, Virginia. “My
dad’s Italian heritage introduced me
to my favorite seasonings, basil and
rosemary. His mother (Grandma
Nonna) always had fresh herbs
growing and that’s what she used in
her cooking.
“And my mother’s ability to
produce well-rounded meals on a
tight budget helped me learn how to
improvise while keeping things
healthy and tasting great. As I’ve
grown older I’ve come to realize all
she did for us growing up. She and
my father raised us all with good
values which makes it easy for me to
pass those down to my children. She
is also a fabulous grandmother!”
Annette’s husband Greg was “a
Navy guy” and they moved around a
lot before settling back in Virginia.
“We were so happy to move back and
plan to stay here. I’m even living in
my old family home and our kids
(Kate, 10, and Benjamin, 8) will go
to my old high school.”
Annette’s Hearty Chicken
Vegetable Soup is a family favorite—
and it’s a great way to use up fresh
garden produce this time of year. “I
make this practically every week. It’s
very forgiving, and you can vary the
veggies and seasonings based on
what you have on hand and your
personal tastes,” she advises.
To sample a zesty chili recipe from
Annette, go to www.penzeys.com.
Easy homemade chicken broth:
1 rotisserie chicken
2 stalks celery, roughly chopped with leaves
1вЃ„2 Cup chopped onion
2 carrots, diced (you can leave the skin on)
1 TB. POULTRY SEASONING
1вЃ„2 tsp. PENZEYS FRESHLY GROUND PEPPER
water to cover (6-7 Cups)
in a stock pot, just bring to a boil, reduce heat,
and simmer for about 1 hour. Let cool about 15
minutes. Pour through a strainer into a bowl,
pressing down on the bones and vegetables to
extract as much liquid as you can. Refrigerate
overnight to separate out the fat. Remove the fat
off of the top, and then use the broth (it may be
very thick when cold). Annette likes making her
stock salt free. She prefers to add it to the soup if
necessary.
Remove the meat from the chicken and reserve
2 Cups for the soup. Combine the remaining
ingredients, including the chicken bones, in a
pressure cooker or stock pot. If using a pressure
cooker, bring up to pressure and cook for 15
minutes. Remove from the heat and let it naturally
cool down until the pressure is released. If cooking
Prep. time: 5 minutes
Cooking time: 1 hour
Yield: 8 cups stock; soup serves 10
Hearty Chicken Vegetable Soup
Annette shares one of her favorite recipes that will
brighten any cool, late summer day.
6 Cups reduced sodium chicken broth,
homemade broth (see below for
Annette’s recipe) or 6 Cups water mixed
with 11вЃ„2 TB. CHICKEN SOUP BASE
1 14.5 oz. can diced tomatoes
1 14.5 oz. can white beans, rinsed
and drained
2 Cups fresh or frozen, chopped
vegetables (Annette likes beans,
carrots, peas and corn)
1вЃ„2 Cup chopped onion (1 medium onion)
2-3 stalks celery, diced
1 tsp. MINCED GARLIC
2 TB. PASTA SPRINKLE
2 Cups diced, cooked chicken
1вЃ„2-1 tsp. salt (to taste)
1вЃ„4-1вЃ„2 tsp. PEPPER (to taste)
3 Cups cooked rice or mini pasta like orzo
1вЃ„2 Cup grated Parmesan cheese (optional)
1вЃ„2 tsp. BLACK & RED SPICE (optional)
Combine all of the ingredients except the rice or
pasta, cheese and BLACK & RED in a stock pot,
using the smaller amounts of salt and PEPPER.
Bring to a boil and then reduce heat to a simmer
for about 10 minutes or until everything is
heated through (longer if you like the celery less
crunchy). Taste and add the remaining salt and
pepper as needed. Alternatively, you can mix
everything into a slow cooker and cook on high
for 3 hours, or low for 5-8 hours. To serve, place
about 1вЃ„2 Cup of separately cooked rice or pasta in
a bowl, and top with soup. Add grated Parmesan
if you like. If you enjoy spicy soup, add some
BLACK & RED SEASONING.
See spice Index on page 61
Nutritional Information: Servings 10; Serving Size 1 1/2 cups
(340g); Calories 220; Calories from fat 25; Total fat 3g; Cholesterol
35mg; Sodium 180mg; Carbohydrate 31g; Dietary Fiber 4g.
1-800-741-7787 | www.penzeys.com
45
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 glass jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
Seasoned Salt
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads.
Hand-mixed from: Salt, Sugar, Paprika, Onion, Turmeric,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary, thyme).
1вЃ„ 4 cup jar (net 2.1 oz.) #29238 $ 1.09
1вЃ„ 2 cup glass jar (net 4.2 oz.) #29254 $ 1.89
4 oz. bag #29241 $ 1.29
8 oz. bag #29283 $ 2.39
1 lb. bag #29212 $ 4.30
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.
Shrimp & Crab Boil Spices
(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 .7 oz.) #15237 $ 3.29
1вЃ„ 2 cup glass jar (net 1.4 oz.) #15253 $ 5.49
4 oz. bag #15240 $ 6.25
1вЃ„4 cup jar (net 1.2 oz.) #15532 $ 3.49
1вЃ„ 2 cup glass jar (net 2.4 oz.) #15558 $ 5.85
4 oz. bag #15545 $ 5.99
8 oz. bag #15587 $ 10.85
1 lb. bag #15516 $ 20.60
Singapore Seasoning
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
1вЃ„4 cup jar (net 1.3 oz.) #15332 $ 3.65
1вЃ„ 2 cup glass jar (net 2.6 oz.) #15358 $ 6.09
4 oz. bag #15345 $ 5.99
8 oz. bag #15387 $ 10.85
1 lb. bag #15316 $ 20.60
Southwest Seasoning
Whole Hulled Mexican White Sesame Seeds
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.
Whole Indian Black Sesame Seeds
1вЃ„4 cup jar (net 1.2 oz.) #21137 $ 3.89
1вЃ„ 2 cup glass jar (net 2.7 oz.) #21153 $ 6.69
4 oz. bag #21140 $ 6.69
8 oz. bag #21182 $ 12.19
1 lb. bag #21111 $ 23.20
1вЃ„4 cup jar (net 1.1 oz.) #57833 $ 2.09
1вЃ„ 2 cup glass jar (net 2.4 oz.) #57859 $ 3.19
4 oz. bag #57846 $ 1.95
8 oz. bag #57888 $ 2.85
1 lb. bag #57817 $ 4.70
1вЃ„4 cup jar (net 1.3 oz.) #57938 $ 2.39
1вЃ„ 2 cup glass jar (net 2.7 oz.) #57954 $ 3.79
4 oz. bag #57941 $ 2.65
8 oz. bag #57983 $ 4.25
1 lb. bag #57912 $ 7.50
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 glass jar (net .4 oz.) #58056 $ 5.25
1 cup glass jar (net .7 oz.) #58085 $ 10.19
2 cup glass jar (net 1.4 oz.) #58027 $ 17.29
Shallot Salt
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
1вЃ„4 cup jar (net 1.6 oz.) #23131 $ 4.09
1вЃ„ 2 cup glass jar (net 3.3 oz.) #23157 $ 7.89
1 cup glass jar (net 6.3 oz.) #23186 $ 14.49
Star Anise
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.85
4 oz. bag #58243 $ 9.09
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.39
4 oz. bag #58148 $ 5.45
Powdered Chinese Star Anise
1вЃ„ 4 cup jar (net .8 oz.) #48132 $ 2.99
1вЃ„ 2 cup glass jar (net 1.9 oz.) #48158 $ 4.99
4 oz. bag #48145 $ 6.09
Sumac
Used plain or mixed with thyme and sesame (Zatar), to
complement fish, meat and vegetables. Processed with
salt.
1вЃ„ 4 cup jar (net 1.2 oz.) #48237 $ 3.39
1вЃ„ 2 cup glass jar (net 2.5 oz.) #48253 $ 5.79
4 oz. bag #48240 $ 6.09
Sunny Paris Seasoning
One of our most popular salt free seasonings. Great for
Cornish hens, chicken, vegetables, rice, eggs and veal.
Simply sprinkle over salads, potatoes, or rice, or mix 1
TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn, dill
weed, basil, tarragon, chervil, bay leaf.
1вЃ„ 2 cup glass jar (net .6 oz.) #15453 $ 9.15
1 cup glass jar (net 1.3 oz.) #15482 $ 15.69
2 cup glass jar (net 2.6 oz.) #15424 $ 28.25
46
Penzeys spices | Harvest
Sunny Spain Seasoning
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.
Tarragon
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with poultry
and fish, vegetables and salad dressing.
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.49
1⁄ 2 cup glass jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Thyme
One of the most fragrant flavors around, our French
Thyme is great on just about everything. Particularly
good with chicken, fish and chops, salads and
vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
1вЃ„4 cup jar (net .3 oz.) #34036 $ 1.69
1вЃ„2 cup glass jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
Trinidad Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on В№/2-1
tsp. per pound, grill or broil. Great for boneless/skinless
chicken breasts, season and freeze, two in a package,
they'll be ready when you are. Hand-mixed from: salt,
lemon peel, garlic, clove, ginger.
1вЃ„4 cup jar (net 1.3 oz.) #23636 $ 3.25
1вЃ„ 2 cup glass jar (net 3.2 oz.) #23652 $ 5.99
1 cup (net 6.0 oz.) #23678 $ 11.45
2 cup (net 12.0 oz.) #23623 $ 22.79
Tsardust Memories (Russian Style Seasoning)
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1вЃ„4 cup jar (net 1.2 oz.) #28536 $ 3.09
1вЃ„ 2 cup glass jar (net 2.8 oz.) #28552 $ 5.09
4 oz. bag #28549 $ 4.09
8 oz. bag #28581 $ 6.99
1 lb. bag #28510 $ 12.90
Taco Seasonings
Chicken Taco Seasoning
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish paprika, cumin, cilantro, Tellicherry black
pepper, Mexican oregano, jalapeno powder.
Taco Seasoning
Very similar to seasoning packets sold in grocery
stores, but much more flavorful and less expensive.
Family style, not hot. Mix 4 TB. with 6 oz. water, add
to 1 lb. browned, drained ground beef or cooked
chicken or beans. Simmer 10 min. until thick. Taco
Seasoning is also great for dip—mix 2 TB. in 2 TB.
water, then blend with ВЅ cup sour cream and В№/2 cup
cream cheese. Hand-mixed from: paprika, salt, onions,
lactose, dextrose, corn flour, (corn, lime) tomato
powder, cumin, garlic, oregano, black pepper, cocoa
powder, allspice.
1вЃ„4 cup jar (net 1.4 oz.) #23531 $ 3.19
1вЃ„ 2 cup glass jar (net 2.9 oz.) #23557 $ 5.25
4 oz. bag #23544 $ 4.25
8 oz. bag #23586 $ 7.35
1 lb. bag #23515 $ 13.50
Need a quick and
easy dinner?
Make tacos!
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, cumin, garlic, half-sharp
paprika, black pepper, Turkish oregano, sumac, cilantro.
1вЃ„4 cup jar (net 1.1 oz.) #23836 $ 3.39
1вЃ„ 2 cup glass jar (net 2.2 oz.) #23852 $ 5.59
4 oz. bag #23849 $ 5.99
8 oz. bag #23881 $ 10.85
1 lb. bag #23810 $ 20.60
Turmeric
What makes mustard yellow? Turmeric. From India.
1вЃ„ 4 cup jar (net .9 oz.) #48332 $ 2.29
1вЃ„ 2 cup glass jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1вЃ„ 4 cup jar (net 1.5 oz.) #28631 $ 2.75
1вЃ„ 2 cup glass jar (net 3.1 oz.) #28657 $ 4.35
4 oz. bag #28644 $ 2.95
1вЃ„4 cup jar (net 1.1 oz.) #24233 $ 3.09
1вЃ„ 2 cup glass jar (net 2.1 oz.) #24259 $ 5.09
4 oz. bag #24246 $ 5.25
8 oz. bag #24288 $ 9.39
1 lb. bag #24217 $ 17.70
Bold Taco Seasoning
Rojo Taco Seasoning
1вЃ„4 cup jar (net 1.2 oz.) #24338 $ 3.19
1вЃ„ 2 cup glass jar (net 2.7 oz.) #24354 $ 5.29
4 oz. bag #24341 $ 4.59
8 oz. bag #24383 $ 7.99
1 lb. bag #24312 $ 14.90
1 cup glass jar (net 8.4 oz) #97280 $ 5.35
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
Tuscan Sunset
Salt free Italian-style seasoning. Perfect for veggies and pasta, salads, tomato sauce,
chicken and fish. The rich sweet flavor of basil and oregano with the added zest of garlic,
bell pepper and black pepper. Round it off with a touch of fennel, and who needs salt?
Perfect for every vegetable, from asparagus to zucchini. We especially love it sprinkled
on fresh tomatoes, corn on the cob, snap peas and green beans. Also makes a great salad
dressing for green salads and hearty veggies on the grill, and use it to marinate fish
fillets, lean pork, and boneless/skinless chicken as well! Hand-mixed from: basil, oregano,
red bell pepper, garlic, thyme, fennel, black pepper, anise. To make oil & vinegar salad
dressing: Cover 1 TB. Tuscan Sunset Seasoning with 1 TB. water, let stand a few minutes.
Add В№/3 cup olive oil and В№/4 cup balsamic vinegar, stir. Add 1-2 tsp. prepared Dijon-style
mustard, if desired—it helps vinegar and oil dressings stay together. To make creamy
salad dressing: Mix 1 tsp. Tuscan Sunset Seasoning, В№/4 cup mayonnaise, and В№/4 cup
buttermilk, divide between 2 salads.
1вЃ„4 cup jar (net .5 oz.) #16539 $ 2.39
1вЃ„ 2 cup glass jar (net 1.0 oz.) #16555 $ 4.59
4 oz. bag #16542 $ 9.09
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 glass jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
See spice Index on page 61
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.
Natural Wasabi with pure Wasabi powder
Blend of horseradish, mustard, wasabi and tapioca starch.
1вЃ„ 4 cup jar (net .9 oz.) #48732 $ 3.95
1вЃ„ 2 cup glass jar (net 1.9 oz.) #48758 $ 7.45
Pure Wasabi
100% pure wasabi
1вЃ„ 8 cup small glass jar (net .7 oz.) #48895 $ 14.89
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1вЃ„ 4 cup jar (net .8 oz.) #23731 $ 3.09
1вЃ„ 2 cup glass jar (net 1.7 oz.) #23757 $ 5.09
4 oz. bag #23744 $ 6.25
1-800-741-7787 | www.penzeys.com
47
Chris Kraft and his wife Jeanne are thrilled
that their kitchen remodeling is completed.
Mexican food is popular in the
Kraft family and Chris is happy to
share two of his favorite recipes.
“Frijoles Charros are such a pleasure
that we make extra and have them
any time of the day. Come to think of
it, most Mexican food is great for
breakfast, lunch or dinner. The
Pozole is traditionally a wintertime
soup that is easy, flavorful,
inexpensive and can be stretched to
feed drop-in guests. Christmas
wouldn’t be the same without it.”
Chris also has a soft spot for pizza.
“I’ve been building a wood fired
brick oven, which is less of a hobby
and more of an obsession with pizza.
There are not many pizzas that I
would refuse.”
Frijoles Charros
and then add the remaining 7 cups of fresh cool
water, epazote, garlic and half of the chopped
onion. Simmer until the beans are tender, about
11вЃ„2 hours. Add the salt for the last 30 minutes.
Chris Kraft
W
hen I left the service I moved
to Arizona to attend college and I
never wanted to leave!” says Chris
Kraft, a former Navy man who now
lives in Tucson with his wife Jeanne
and three children ages 8, 6, and 1.
“I used to joke that I wanted to get
as far away from the ocean as
possible, but really Arizona is a
beautiful state. It’s a great place to
live because of the diversity of
climates, geography and people.
There is so much to see and do
here, especially if you like outdoor
activities.
“Food is an important part of our
family. We have dinner together
every night except on rare occasions.
Sundays are bigger dinner nights
generally shared with friends and
can be barbeques, pizzas, lasagna
and salads. Last night we hosted a
little party at our community pool
with three other families and set up
a hamburger bar. Simple meals,
shared with friends and family.”
Jeanne, an Arizona native, comes
from a large family. “She’s the only
girl out of eight children,” says
Chris. “Can you imagine having
seven brothers, or 24 nieces and
nephews on one side of the family?
There aren’t too many weekends we
are not hosting some type of gettogether.”
48
Penzeys spices | Harvest
harvest
This recipe from Chris may take a bit of time, but the
incredible flavors are so worth it.
1 lb. dry pinto beans
14 Cups cool water, divided
2 sprigs fresh epazote, chopped (1 TB. dry
EPAZOTE)
3 cloves garlic, minced (3вЃ„4 tsp. MINCED
GARLIC)
1 large onion, chopped, divided
1 tsp. salt
2 fresh chili peppers, roasted and chopped
(Christopher uses Anaheim)
4 strips thick bacon
1 TB. olive oil
2 large tomatoes, chopped
1 clove garlic, minced
1вЃ„2 bunch fresh cilantro, chopped (1вЃ„2 -2вЃ„3
cup of chopped cilantro)
Rinse the beans and pick through them to
discard any stones and twigs. Place the beans
in a large pot with 7 cups of the cool water. Boil
for 5 minutes over medium high heat. Remove
from heat and let sit, covered, for 1-3 hours. Pour
off the cooking water, rinse the beans and pot,
Roast chili peppers by placing on a pan in a 400В°
oven until the skin browns and bubbles. Let cool,
and then peel off the skin, separate the flesh from
the inner membrane and seeds, discard those
and chop the roasted chili. Set aside.
While the beans are simmering, fry the bacon
until almost crisp over medium heat, being
careful not to blacken the drippings in the pan.
Place the bacon on paper toweling. Drain the
fat from the skillet, leaving behind any bits and
pieces for added flavor. Add the olive oil to the
skillet. When the oil is hot add the remaining
onion, tomato, garlic and roasted chopped
chilies. Cook for 1 minute and then add to the
pot of beans along with the bacon and cilantro.
Simmer for 5 more minutes and serve.
Prep. time: 10 minutes plus 3 hours soaking time.
Cooking time: about 11вЃ„2 hours
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 3/4 cup (200g);
Calories 260; Calories from fat 30; Total fat 3.5g; Cholesterol 5mg;
Sodium 390mg; Carbohydrate 41g; Dietary Fiber 14g.
Pozole
Christopher shares, “The secret to this soup is in the
preparation of the chili paste which gives this Pozole
its characteristic color and flavor. Here we prepare
the paste with dried New Mexico chilies but feel free
to experiment with ancho, guajillo or cascabel.”
Jacob gets an early lesson in carousel riding.
Below, Jeanne takes a snack break with Jacob
and Elizabeth.
12 3
1
1
4
1-2 2
1-2 1
1
2
1
1вЃ„4
12-16
dried New Mexico chilies, hot, mild
or a combination of the two (we used 12
dry GUAJILLO chili peppers)
Cups boiling water
TB. vegetable oil
small onion, chopped
cloves garlic, minced (or 1 tsp. MINCED
GARLIC rehydrated in 1 TB. water)
lbs. pork stew meat, cubed
Cups chicken or vegetable stock (or 2
Cups water plus 1-2 tsp. CHICKEN or
VEGETABLE SOUP BASE)
tsp. salt
tsp. MEXICAN OREGANO
tsp. THYME
28-oz. cans white hominy corn
Cup finely diced white onion (1 medium)
Cup fresh cilantro, chopped
CRUSHED RED PEPPER
tortillas
While the peppers are soaking, heat the
vegetable oil in a large stock pot over mediumhigh heat. Add the onion and garlic and cook for
1-2 minutes. Add the stew meat and cook until
nicely browned, stirring often (about 10 minutes).
Add the chicken or vegetable stock. Cover. Bring
to a boil, reduce the heat and simmer until the
pork is tender, about 3 hours. To prepare the chili
paste, remove the chilies from the soaking liquid
and remove and discard the stems and seeds.
Add the chilies to a blender and process along
with just enough soaking liquid to produce a
smooth puree—a few tablespoons should do it.
Pass the puree through a fine sieve to remove
any remaining skin pieces or seeds. Add the
chili paste to the stock pot along with the salt,
MEXICAN OREGANO, THYME and white hominy.
Simmer until done, about 30-45 minutes. Serve
with diced onion, cilantro, CRUSHED RED PEPPER
and tortillas.
Prep. time: 20 minutes
Cooking time: 4 hours
Serves: 10-12 depending on the amount of pork
used
Nutritional Information: Servings 12; Serving Size 1 cup (267g);
Calories 310; Calories from fat 90; Total fat 10g; Cholesterol 25mg;
Sodium 550mg; Carbohydrate 40g; Dietary Fiber 5g.
Place the chilies in a large bowl and cover with
the boiling water. Place a plate on top of the
peppers to keep them submerged. Let sit for 3045 minutes while the pork starts cooking.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
49
Madagascar Vanilla Beans
Regarded as the world's best, Madagascar beans set
the standard for prime vanilla flavor.
3 beans #58430 $ 7.25
15 beans #58456 $ 28.65
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 7.25
15 beans #58656 $ 28.65
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and
using the sugar in baking (replace 1 TB
of the regular sugar in the recipe with
1 TB of Vanilla Sugar). We also love
tossing Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and
candy-making, and is particularly nice where the flavor
of the vanilla bean should shine through, such as in
ice-cream. Vanilla sugar is also the perfect sprinkle for
coffee and hot chocolate. Madagascar and Mexican
Vanilla Beans chopped, mixed and aged with white sugar.
1вЃ„2 cup glass jar (net 3.4 oz.) #92351 $ 6.59
1 cup glass jar (net 6.8 oz.) #92380 $ 10.99
2 cup glass jar (net 13.6 oz.) #92322 $ 21.99
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92256 $ 15.95
8 fluid ounce bottle #92285 $ 27.69
16 fluid ounce bottle #92214 $ 46.95
almond, lemon and orange extracts on page 22.
50
50
Penzeys spices | Harvest
Penzeys spices | HARVEST
Ruth Carter is delighted to share
her delicious baked goods with
friends and family.
M
Black Walnut
Chocolate Chip Cookies
These cookies from Ruth are a nice change of pace
from regular chocolate chip cookies. Turn the page to
try her Pecan Crisps.
1вЃ„2 1вЃ„3 1вЃ„4 1
1
1
3вЃ„4 1вЃ„4 2
1
1вЃ„2 1вЃ„4 1вЃ„2 1вЃ„4 1вЃ„2 1вЃ„2 Cup butter (1 stick), room temperature
Cup brown sugar
Cup granulated sugar
TB. powdered sugar
egg
tsp. PURE VANILLA EXTRACT
Cup all-purpose flour*
Cup white whole wheat flour
TB. almond flour (ground blanched
almonds)
tsp. baking powder
tsp. baking soda
tsp. salt
tsp. PENZEYS CINNAMON
tsp. BAKING SPICE
Cup chocolate chips
Cup chopped black walnuts
See spice Index on page 61
Preheat oven to 350В°. Cream together the butter
and the sugars until fluffy. Add the egg and
VANILLA and mix well. Stir together the dry
ingredients and add gently to the batter until
just mixed. Fold in the chocolate chips and black
walnuts. Drop by small scoops onto a greased or
parchment paper-lined baking sheet. Bake at 350В°
for 8-9 minutes or until lightly browned.
* 1 Cup plus 2 TB. of all-purpose flour can be used
instead of the mixture of all-purpose flour, whole
wheat flour and almond flour.
Prep. time: 15 minutes
Baking time: 8-9 minutes per pan
Yield: 2 dozen
Nutritional Information: Servings 12; Serving Size 2 cookies
(47g); Calories 220; Calories from fat 130; Total fat 14g;
Cholesterol 35mg; Sodium 200mg; Carbohydrate 22g; Dietary
Fiber 2g.
Ruth
y mother was a good
Midwestern cook and a very good
baker,” says Ruth Carter, who was
raised in Cincinnati, Ohio and now
lives in Mt. Pleasant, South Carolina
with her husband John. “Besides
my mother’s good baking I also
remember Thanksgiving, Christmas
and Easter dinners which alternated
between my mother and two aunts.
Those dinners are good food and
family memories—with cousins,
grandparents and varying delicious
holiday dishes.
“I started on the Black Walnut
Chocolate Chip Cookies because
John and I both love black walnuts
and he is crazy about anything
chocolate. I looked in my cookbooks
and on the Web but nothing seemed
to fit the bill. I like to hold down the
sugar in recipes and also often add
some whole wheat and/or almond
flour to boost nutrition.
“The Pecan Crisps (recipe on page
52) have been in my family for over
60 years and are little changed from
my mother’s. I have always shared
cookies with neighbors, friends and
co-workers and these seem to be the
most popular!”
Ruth also sent a delicious pork
chop recipe. Visit www.penzeys.com
to try it.
1-800-741-7787 | www.penzeys.com
51
Pecan Crisps
Be sure to remember this recipe from Ruth Carter
when the holidays roll around, but by all means bake
a few batches now for “practice.”
1
1вЃ„2 2
2
1 3вЃ„4 1вЃ„4 1вЃ„2-1 1
Cup butter (Ruth prefers unsalted)
Cup powdered sugar
tsp. PURE VANILLA EXTRACT
Cups pecans, freshly ground* or finely
chopped
Cups all-purpose flour
tsp. salt (if butter is unsalted)
Cup extra powdered sugar for rolling
cookies
tsp. PENZEYS CINNAMON per 1вЃ„2 Cup
powdered sugar or to taste
Preheat oven to 325В°. Cream the butter until light
and fluffy, about 3-5 minutes. Add the 1вЃ„2 cup
powdered sugar and VANILLA and mix well. Add
the pecans, flour and salt (if using) and mix. Form
into small crescents or fingers about 11вЃ„2 inches
long. Bake at 325В° for 15 to 20 minutes. As soon as
the cookies are cool enough to handle, roll them in
a mixture of powdered sugar and CINNAMON.
*Using a grinder or food processor for the pecans
gives the best results because more oil is released
and the cookies are less crumbly.
Prep. time: 10 minutes
Baking time: 15-20 minutes
Yield: 3-4 dozen
Nutritional Information: Servings 18; Serving Size 2 crisps (46g);
Calories 260; Calories from fat 180; Total fat 20g; Cholesterol
30mg; Sodium 35mg; Carbohydrate 18g; Dietary Fiber 2g.
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality 100%
premium Madagascar “Bourbon Islands” vanilla beans. These
beans have a rich and complex, smooth, true flavor. The coolperking process retains the bean's full flavor, along with all of the
desirable vanilla side notes. With over 400 flavor components in
every high-quality vanilla bean, artificial vanilla (which contains
only one–synthetic vanillin) will never come close to matching
the wonderful richness of pure vanilla extract. This extract is 10%
stronger than the pure vanilla extract sold in supermarkets, and
has the great Madagascar flavor. Ingredients: water, alcohol, sugar
and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
52
Penzeys spices | Harvest
Ruth Carter knows how to accommodate husband John’s sweet tooth.
I
Beatrice
Minnis
t’s all about community,” says
Beatrice Minnis of Julian, California,
a community of 1,600 residents in
the mountains east of San Diego. “I
live in a tiny town with a nice bunch
of people who look out for each
other and help you any number of
ways.
“Once last winter when we were
in for a bad patch of snowy weather,
a complete stranger showed up to
make sure I had plenty of firewood.
He brought in enough bundles to
practically fill half my living room.”
Beatrice, 81, does her part by
baking Buttermilk Pie in large
batches for potlucks and fundraisers.
“I am blessed with a great and
reliable oven, and the pies come
out beautifully and make the house
smell like heaven. I use your Double
Strength Vanilla and now half the
people I know are hooked on your
spices. Word travels fast in a small
town.”
Buttermilk Pie
Beatrice claims, “The aroma is just as good as the
pie!”
1
3
1вЃ„2 11вЃ„2 1
2вЃ„3 1вЃ„4
11вЃ„2 1
1
Beatrice Minnis makes a pie that is so sweet
and delicious you might consider cutting it
into smaller portions.
See spice Index on page 61
9-inch pie crust (see recipe at right for our
favorite pie crust)
eggs, beaten
Cup butter (1 stick), melted and cooled
Cups sugar
TB. flour
Cup buttermilk
tsp. salt
tsp. PURE VANILLA EXTRACT (Beatrice says,
“I use your Double Strength Vanilla with a
heavy hand!”)
tsp. PURE LEMON EXTRACT
tsp. MINCED LEMON PEEL
Preheat oven to 325В°. In a mixing bowl, combine
the eggs and butter and beat until frothy. Add the
sugar and flour and mix. Add the buttermilk, salt,
VANILLA, LEMON EXTRACT and MINCED LEMON
PEEL and stir to combine. Pour into the pie crust.
Bake at 325В° for 10 minutes and then raise the heat
to 350В° for 50 minutes.
Pie Crust:
1 stick butter, cool but not cold
1 Cup flour
1вЃ„4 tsp. salt
2-3 TB. milk
Use a fork or your fingers to blend the butter with
the flour and salt. Once it looks like peas mixed
with crumbles, drizzle in the milk and use the
fork or a spoon to blend it together. All the milk
may not be needed. It should just stick together
enough that you can pat it into a disc shape. Cover
in plastic wrap and chill 30 minutes before rolling
out. On a well-floured surface, roll the disc from the
center to the outer edge with a well-floured rolling
pin. Add more flour if needed. Roll until the circle
is larger than your pie pan. The chilling time is just
about perfect for making the ingredients for the
filling.
Prep. time: 10 minutes plus 40 minutes if making
crust
Baking time: 60 minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 1 piece (100g);
Calories 360; Calories from fat 180; Total fat 20g; Cholesterol
105mg; Sodium 260mg; Carbohydrate 42g; Dietary Fiber 0g.
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
Herb Gift Box
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $28.89
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $15.99
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
Cheese Seasonings Gift Box
G if t B o x es | 4 JAR
Rich with cheese, spices, poppy and sesame seeds,
these seasonings were originally made for
sprinkling on green salads or garlic bread. They are
also great mixed, 1-2 TB, in a Cup of vinegar and oil,
mayonnaise, sour cream or yogurt for salad
dressing, pasta, or vegetable dip. Also good
sprinkled on sautГ©ed or baked chicken or fish,
steamed vegetables, eggs, baked potatoes or
popcorn.
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
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label. It’s a fun gift to give... and in this
case maybe even more fun to receive.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.29
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $34.69
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
Pepper Lover’s Gift Box
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $39.49
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $48.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $20.59
Some Like It Hot Gift Box
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.
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $21.69
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $25.59
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $25.89
Mill Owner’s Gift Box
Taco Seasonings Gift Box
BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four Peppercorn
Blend
#81243 $22.95
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $27.95
Mini Gift Box
Do-It-Yourself Gift Box Kit
Ethnic Milwaukee Gift Box
Extracts Gift Box
We've combined all of our popular extracts into one
gift. Perfect for baking or adding flavor to pancake
or waffle batter, cake mixes, coffee, tea or hot
chocolate. Extracts are really flavorful, and a little
goes a long way, so this is a gift that will last.
BOX CONTAINS: Double Strength Madagascar Pure Vanilla Extract, Pure Almond Extract, Pure Orange Extract,
Pure Lemon Extract
#81843 $37.99
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling.
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $22.95
54
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.
Penzeys spices | Harvest
A thoughtful gift for those who already have a
peppermill (or two).
Penzeys new Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible and
reasonable. These four amazing, universallyappealing spices will instantly bring deliciousness
to the cooking of everyone you know. Perfect as a
tasteful token of your love for someone special, a
hostess gift or a thoughtful thank-you gift. Penzeys
Mini Gift Box, the right lil’ gifty for right now.
BOX CONTAINS: Вј cup jar each of our new Penzeys Cinnamon, Penzeys Freshly Ground Pepper, Penzeys Garlic
Powder and our salt-free Mural of Flavor Seasoning.
Also includes a packet of four cards with handy tips for
each spice.
#82419 $11.95
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?
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 4 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 11вЃ„2 oz. of cinnamon sticks, 1вЃ„2 oz.
of whole Grenada nutmegs and 1вЃ„2 oz. of select Turkish
bay leaves, a brochure with recipes on how to use the
cinnamon sticks, nutmeg and bay leaves.
4 jar kit #89744 $3.69
Pepper lover’s gift box
#81148  $39.49
G if t B o x es | 4 JAR
salad lover’s gift box
#85641  $20.59
Grill & broil Gift Box
#86743  $22.95
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.
Herb Gift Box
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $28.49
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $58.29
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $42.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $43.89
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Box CONTAINS: 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 Penzeys spices | Harvest
An excellent, moderately priced wedding gift that
the bridal couple will love. Eight top-selling, very
popular spices and seasonings. A great
combination for setting up a kitchen, nice for new
cooks and for those experienced enough to
appreciate great spices.
BOX CONTAINS: Pasta Sprinkle, Creamy Peppercorn,
Cajun Seasoning, Medium Hot Chili Powder, Hungarian
Sweet Paprika, Ground China Cinnamon, Jerk Chicken
Seasoning, English Prime Rib Rub and wedding charms
#86880 $41.89
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most praise.
It is easy to please the most demanding bridal
couple with this gift. A beautiful, sturdy wooden
peppermill, peppercorns, and four versatile
seasoning blends combine to form a gift that will
enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $69.95
Starter Set Gift Box
Great for someone who is just starting out. This gift
includes the most basic, easiest to use spices and
seasonings. Everything from salads to popcorn to
steak can be easily prepared–the perfect gift to
encourage someone to cook tasty, healthy,
inexpensive meals for one or more.
Box CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $39.59
Steak Seasonings Gift Box
America's love affair with steak is alive and well.
These seasonings are blended using robust spices
and coarser grinds to stand up to your favorite
steak.
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, SatГ© Seasoning
#86680 $48.39
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital
for authentic and flavorful Mexican cooking.
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Broken Leaf Cilantro,
Ground Chipotle Pepper, Adobo Seasoning, Powdered
Ceylon Cinnamon
#81685 $38.59
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 11вЃ„2 oz. of cinnamon sticks, 1вЃ„2 oz.
of whole Grenada nutmegs and 1вЃ„2 oz. of select Turkish
bay leaves, a brochure with recipes on how to use the
cinnamon sticks, nutmeg and bay leaves.
8 jar kit #89881 $4.39
Salt Free Grill and broil Gift box
#86988  $45.79
G if t B o x es | 8 JAR
herb gift box
#80383  $28.49
Steak seasonings gift box
#86680  $48.39
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
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
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.
#87632 $226.95
G if t cra t es
Grill & Broil Gift Crate
The Grand Spice Gift Crate
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
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.
The Wedding Gift Crate
#87137 $179.95
#87029 $119.95
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
two hearts gift crate
#87537 $154.79
58
58
Penzeys spices | Harvest
For a complete listing of what’s in each of our Gift Crates,
visit www.penzeys.com.
the wedding gift crate
#87029  $119.95
GRILL & BROIL Gift crate
#85838  $97.59
pasta & salad seasonings gift crate
#87337  $114.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
59
Berry Surprise Lemon Poppy Seed Cake
This cake from Andrea Love looks like a simple, unassuming lemon poppy loaf until you slice into it and find a sweet strawberry surprise.
Cake:
11вЃ„2 2
1вЃ„4 1вЃ„3 1вЃ„8 11вЃ„2 6
1вЃ„4 2
3
1
2
2
1
Cups all-purpose flour
tsp. baking powder
tsp. salt—omit if using salted butter
(Andrea uses FINE PACIFIC SEA SALT)
Cup milk (Andrea uses 1%)
Cup (2 TB.) plain yogurt (Andrea uses
Greek yogurt)
Cups sugar
TB. butter (Andrea uses unsalted)
Cup canola oil
large eggs
TB. fresh lemon juice (juice of 1вЃ„2 lemon)
TB. grated lemon peel (1 tsp. LEMON
PEEL rehydrated in 1 TB. water)
TB. WHOLE BLUE POPPY SEEDS
large strawberries, washed, dried
and sliced
Cup fresh blueberries
60
60 Penzeys
Penzeys spices
spices || Harvest
harvest
Whipped Cream:
1 Cup heavy whipping cream
2 tsp. powdered sugar
1 tsp. PURE VANILLA EXTRACT
Preheat oven to 325В°. Grease a 9x5 metal loaf pan
or a standard Bundt pan (the Bundt cake looks
very pretty although it does not rise as high as
a typical Bundt cake). We found this cake did
not rise as well in a glass loaf pan, so we stuck
to metal. Even so, it can sink a bit at the end of
baking or when removed from the oven. It’s still
delicious! Line the bottom of the loaf pan with
waxed paper, or, if using the Bundt pan, carefully
flour the greased surface. Set aside. In a mixing
bowl, sift together the flour, baking powder and
SALT (if using). In a separate bowl, combine the
milk and yogurt. In a large mixing bowl, cream
together the sugar, butter and oil until fluffy. Add
the eggs one at a time. Beat in the dry ingredients
in 3 additions alternately with the milk mixture in
2 additions. Beat in the lemon juice, lemon peel
and POPPY SEEDS. Pour half of the batter into
the pan. Gently place the strawberries on top of
the batter, in a line, along the center of the pan,
avoiding the edges. Pour the remaining batter in
the pan.
Bake the cake for about 55-65 minutes or until a
tester inserted into the center of the cake comes
out clean. Bundt pans are more likely to be done
in 55 minutes, loaf pans closer to 65. Cool in the
pan for about 15 minutes. Turn the cake onto a
cooling rack and peel off the waxed paper. Cool
completely before slicing.
Add the whipping cream and powdered sugar
to a mixing bowl and beat until soft peaks
form. Add the VANILLA and beat for a few more
seconds. Place a piece of cake on a plate, add
some whipped cream to the center and top with
blueberries.
Prep. time: 15 minutes
Baking time: 55-65 minutes
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 piece (113g);
Calories 350; Calories from fat 180; Total fat 20g; Cholesterol
80mg; Sodium 125mg; Carbohydrate 41g; Dietary Fiber 1g.
Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 22
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arizona Dreaming . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 6
Bavarian Style Seasoning . . . 6
Bay Leaves . . . . . . . . . . . . . . 8
Beef Roast Seasoning . . . . . . . 8
Bell Peppers . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 8
Bouquet Garni . . . . . . . . . . 8
Brady Street Cheese Sprinkle . . 6
Bratwurst Sausage . . . . . . . . . 8
Breakfast Sausage . . . . . . . . . 8
C
Cajun Seasoning . . . . . . . . . . 8
Cake Spice . . . . . . . . . . . . . . 8
California Seasoned Pepper . 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 . . . . . . . . . . . 19
Coriander . . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 23
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 21
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 18
Fajita Seasoning . . . . . . . . . . 18
Fennel . . . . . . . . . . . . . . . . 18
Fenugreek . . . . . . . . . . . . . . 18
Fines Herbes . . . . . . . . . . 18
Florida Seasoned Pepper . . 18
Four Peppercorn Blend . . . . . 30
4/S . . . . . . . . . . . . . . . . . . 19
4/S Smoky . . . . . . . . . . . . . . 19
4/S Spicy . . . . . . . . . . . . . . 19
Fox Point Seasoning . . . . . . . 19
French Four Spice . . . . . . . 19
Mustard Seed . . . . . . . . . . . 25
Northwoods Seasoning . . . . . 25
Northwoods Fire Seasoning . . 25
Nutmeg . . . . . . . . . . . . . . . 25
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 47
Rosemary . . . . . . . . . . . . . . 40
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 19
Galena Street Rub . . . . . . . . . 19
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 22
Garlic Salt . . . . . . . . . . . . . . 22
Ginger . . . . . . . . . . . . . . . . 23
Greek Seasoning . . . . . . . . . 22
Gumbo File Powder . . . . . . . . 22
Old World Seasoning . . . . . . . 25
Onion Powder . . . . . . . . . . . 25
Onions, White and Toasted . . . 36
Orange Extract . . . . . . . . . . . 22
Orange Peel . . . . . . . . . . . . 36
Oregano . . . . . . . . . . . . . . . 36
Ozark Seasoning . . . . . . . . . . 36
Paprika . . . . . . . . . . . . . . . . 36
Paprika, Spanish Smoked . . . . 36
Parisien Bonnes Herbes . . . 36
Parsley . . . . . . . . . . . . . . . . 36
Pasta Sprinkle . . . . . . . . . . 36
Pepper
Black Peppercorns . . . . 26, 27
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 . . . . . . . . . . 36
Pizza Seasoning . . . . . . . . . . 36
Poppy Seed . . . . . . . . . . . . . 40
Pork Chop Seasoning . . . . . . 40
Poultry Seasoning . . . . . . . 40
Pumpkin Pie Spice . . . . . . . . 40
Raspberry Enlightenment . . 41
Saffron . . . . . . . . . . . . . . . . 40
Sage . . . . . . . . . . . . . . . . . 41
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 42
Country French Vinaigrette . 42
Creamy Peppercorn . . . . . . 42
Greek Seasoning . . . . . . . . 42
Green Goddess . . . . . . . 42
Italian Vinegar and Oil . . . . 42
Salsa Salad Seasoning . . . . 42
Salad Elegant Seasoning . . . . . 6
Salt
Grey Sea Salt . . . . . . . . . . 41
Kosher Style Flake Salt . . . . 41
Pacific Sea Salt . . . . . . . . . 41
Sandwich Sprinkle . . . . . . . . 41
SatГ© Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 46
Seasoned Salt . . . . . . . . . . . 46
Sesame Seeds . . . . . . . . . . . 46
Shallots . . . . . . . . . . . . . . . 46
Shallot Salt . . . . . . . . . . . . . 46
Shrimp and Crab Boil . . . . . 46
Sicilian Salad Seasoning . . . . . 6
Singapore Seasoning . . . . . 46
Soup Base . . . . . . . . . . . . . . 44
Southwest Seasoning . . . . . . 46
Star Anise . . . . . . . . . . . . . . 46
Sumac . . . . . . . . . . . . . . . . 46
Sunny Paris Seasoning . . . . 46
Sunny Spain Seasoning . . . 46
H, I, J, K, L
Herbes de Provence . . . . . . 23
Horseradish Dip . . . . . . . . . . 23
Horseradish Powder . . . . . . . 23
Hot Chocolate Mix . . . . . . . 19
Italian Herb Mix . . . . . . . . 23
Italian Sausage . . . . . . . . . . . 23
Jars (storage) . . . . . . . . . . . . 24
Jerk Chicken/Fish . . . . . . . 24
Jerk Pork . . . . . . . . . . . . . 24
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
KrakГіw Nights . . . . . . . . . . . 24
Lamb Seasoning . . . . . . . . 24
Lemon Extract . . . . . . . . . . . 22
Lemon Grass . . . . . . . . . . . . 24
Lemon Peel . . . . . . . . . . . . . 24
M, N
Mace . . . . . . . . . . . . . . . . . 24
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 24
Marjoram . . . . . . . . . . . . . . 24
Mint . . . . . . . . . . . . . . . . . 24
Mulling Spices . . . . . . . . . . . 24
Mural of Flavor Seasoning . . 25
Mustard Powder . . . . . . . . . . 25
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
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
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Penzeys Mini Gift Box . . . . . . 54
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 . . . . . . . . . . 47
Tandoori Seasoning . . . . . . 20
Tarragon . . . . . . . . . . . . . . . 46
Thyme, French . . . . . . . . . . . 46
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 46
Tsardust Memories . . . . . . . . 46
Turkish Seasoning . . . . . . . . . 47
Turmeric . . . . . . . . . . . . . . . 47
Tuscan Sunset . . . . . . . . . 47
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . 50, 52
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 47
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 47
Zatar (Zahtar) . . . . . . . . . . . . 47
1-800-741-7787 | www.penzeys.com
61
The Next Chapter
There is so much that defines Arizona and draws people
to it. Arizona’s history, vibrant border state culture, sunny
climate, and incredibly scenic beauty combine to create a
powerful draw for people with a spirit to do something
more. While some people reach a point in life where they
are ready to relax and enjoy the life they’ve created, others
wish for one more new thing. Not so much to escape their
lives, or recreate themselves, as much as a desire to find
themselves in an entirely new surrounding. I once heard
this spirit well described as the desire to “Write one more
chapter.”
The cool thing about writing a new chapter is there are
so many possibilities in the process. One is that the desire
to have the time and strength and energy to do something
more really can open your eyes to the value of changing
your ways. While many dream of changing their ways, the
people of Arizona oftentimes succeed in embracing a
heart-healthier way of life. The change can be quite tasty.
Give Arizona Dreaming a try; the right blend for right now,
and for our futures as well.
62
Penzeys spices | Harvest
Arizona Dreaming Tilapia
Grilled Veggie Pasta
Fresh tilapia and our new Arizona Dreaming
seasoning were simply made for each other.
Make the most of your garden harvest and give
this recipe a try. Our new Arizona Dreaming will
bring extra life to your favorite fresh veggies.
Per person:
1 5-7 oz. tilapia filet
1 tsp. olive oil
1 tsp. ARIZONA DREAMING
Heat the oil over medium heat in a skillet.
Sprinkle both sides of the tilapia with the
ARIZONA DREAMING. Place in the hot pan and
cook for 21вЃ„2-31вЃ„2 minutes per side.
Prep. time: 2 minutes
Cooking time: 5-7 minutes
Serves: 1
Nutritional Information: Servings 1; Serving Size 1 filet
(149g); Calories 180; Calories from fat 70; Total fat 7g;
Cholesterol 70mg; Sodium 75mg; Carbohydrate 1g; Dietary
Fiber <1g.
8
1
1вЃ„4 1-2 2-3
oz. dry pasta—we used whole wheat
thin spaghetti
lb. fresh garden vegetables—your
choice
We used:
1 yellow zucchini
1 red onion
1 red bell pepper
1 small eggplant, peel if desired
Cup + 2 TB. olive oil, divided
TB. ARIZONA DREAMING, divided
tsp. balsamic or red wine vinegar
Bring a large pot of water to a boil for the pasta
and get the grill going for the veggies. Wash
and dry the veggies, then cut in pieces large
enough that they won’t fall through the grill
top into the coals, but small enough to cook
quickly and be two bites at most. Place the
veggies in a single layer on a pan and coat with
1
вЃ„4 cup of the olive oil and 11вЃ„2-3 tsp. ARIZONA
DREAMING. Toss to coat both sides well.
When the water is boiling, cook the pasta
according to package directions (whole wheat
See spice Index on page 61
thin spaghetti takes about 9 minutes). Do not
overcook. Drain and rinse very briefly—the
pasta should stay warm. Shake all the water off,
and then place the pasta in a large bowl. Toss
with the remaining olive oil, along with 11вЃ„2-3
tsp. ARIZONA DREAMING. Cover and set aside
while grilling the veggies.
Grill the veggies in a single layer. It’s better to
cook them in two batches than to crowd them
onto the grill touching each other or bunched
up. Lay them out over medium high heat, cover,
cook about 4 minutes, then turn and cook until
done. Some veggies, like larger cut onion and
bell pepper and whole mushrooms will need
another 4 minutes, but soft squash will only
need about 1 more minute.
When the veggies are all cooked, combine
them in the bowl with the cooked pasta. Just
before serving, sprinkle balsamic or red wine
vinegar over the top, and gently toss. Taste and
add salt as desired. Serve with a fresh garden
salad.
Prep. time: 20 minutes
Cooking time: 20 minutes total
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup
(196g); Calories 420; Calories from fat 200; Total fat 22g;
Cholesterol 0mg; Sodium 10mg; Carbohydrate 51g; Dietary
Fiber 10g.
1-800-741-7787
1-800-741-7787 |
| www.penzeys.com
www.penzeys.com
63
63
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Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday
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It’s Harvest Season
spice up your bounty with these favorites!
Grill & Broil gift box
#86743  $22.95
Taste of mexico gift box
#81685  $38.59
Salad lover’s gift box
#85188  $43.89
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