LO V E TO CO O K– CO O K TO LO V E
FA L L 2010
Annette Gong’s Favorite
Chocolate Brownies, page 53
The Back to School Issue
Delicious
BURGERS
NEW!
“AMAIZING”
FRESH Corn
SALSA
Ultimate
SCRAMBLED
EGGS
For recipes with Arizona Dreaming,
see pages 36-39
Must have
Mushroom &
CHEESE TACOs
BACK TO SCHOOL WITH TACOS 5 WAYS · POTATO PANCAKES · SPAGHETTI & MEATBALLS and more
Time to taste a most
beautiful future.
NEW!
“I just tried the Arizona Dreaming and
you have a home run there.
Yours truly, Jack A. Motley, Sr.”
We’re all looking for ways to bring the delicious Flavors of Mexico to the
dinner table. Great, easy, versatile−get the large jar because you’ll need it.
Simply delicious.
Arizona Dreaming (2.1 oz. jar) 15853 $ 4.99
Ultimate Scrambled Eggs
Page 38
Tacos Five Ways
Pages 36-37
Arizona Dreaming
Salad Dressing
(penzeys.com)
Arizona Dreaming Wings
and Dipping Sauce
(penzeys.com)
O
ur four decades
of selling spices have taught us
that cooking is not a one size fits
all world: far from it. We’ve learned
the true beauty of cooking lies in
the incredible diversity of the
people who cook, and in the
incredible variety of the food they
cook. Those years have also taught
us for all of our differences, for the
tremendous variety of what we
cook, people who cook have
something in common. They care
enough to make the lives of those
around them better. The research
shows that people who share
dinner together at the kitchen
table go on to share a brighter
future. A brighter future made
possible by people with the spirit
to build it one meal at a time. It is
this spirit we celebrate, this spirit
we hope to spread, this spirit that
makes all who cook ONE. Through
our pages we hope to share the
greater family of human kindness
that we’ve found all cooks belong
to. Come along and join us.
Be ONE.
Survey says – Back to School
With the tremendous support we have received for our new Arizona Dreaming
launched in our last catalog, we’re featuring a bunch of really good Arizona Dreaming
recipes to give even more ideas on how to use this versatile & tasty new blend. If you
missed the last catalog the general idea is that we are just going to sit out this new
round of anxiety that is getting so much play on the news these days. America’s strength
is in its diversity. We support that now more than ever.
Arizona Dreaming is a celebration of a culture with an amazing love of family and
community as well as a belief that hard work and commitment are the ways to build a
better life. We see from the spices and blends we sell in our stores across the country and
especially in Arizona how the culture of Mexico is not just something that lives south of
the border, but has become one more piece of the fabric of our American experience.
We welcome the good things it brings to all of our lives.
From the overwhelmingly positive response we have received to Arizona Dreaming
I am heartened that clearly I am not alone in rejecting the stories of anger and fear that
are grabbing the headlines. We did also get some less than positive mail, but most of it
was well-meaning and all reflected a desire to have what is good in the world continue
on. It seems that so often how people approach this issue comes down to whether their
experience is firsthand or comes from some in the media’s coverage of political campaigns. With first-hand experience it is much easier to see people as “us” and without it,
it’s all too easy to see people as “them.” The Penzeys experience is so totally firsthand.
Look at the backgrounds of our customers and you will find our business is made up
of every category the marketing world divides us into, which is exceptionally rare these
days. Read our catalog recipes and stories and find we celebrate all the cultures and
people that make up this great country. Look close at how amazingly good our spices
really are. No other company anywhere in the world can compare, and the biggest
advantage we have in this is our ability to take a uniquely American appreciation of all
people and all cultures out into the world. It is this honest appreciation that opens the
world up to sharing the very best of their cultures with us. To those who wrote to say we
should stick to our business, I can happily reply that the spirit of Arizona Dreaming is the
very heart of our business.
And you don’t need to travel any farther than our Phoenix area store to see that spirit.
Through our customers there we see not an Arizona of fear and anger as shown on the
nightly news, but an Arizona of kindness and compassion and a love of the soul of border
community living where cultures come together. It is this coming together that is the
inspiration for the flavors found in Arizona Dreaming. If you are an American, and if you
or the people you cook for enjoy Mexican food, the taste of Arizona Dreaming is going to
make you happy. It is the flavor of a most delicious future for all of us, and I promise you
it is good.
Happy feelings to all –
p.s. I want to thank everyone who has taken the time to fill out our online survey. This
is our first catalog to use the survey answers to create a theme. Without any major food
events in September we chose “back to school” simply because it seemed traditional for
this time of year. Reading the stories of these cooks I can’t help but feel it was a perfect
choice for this issue. Not only are their recipes outstanding, their stories offer so much
hope for the future as the students of today seem to have so little problem with the
issues and attitudes that have their elders so divided. Thanks to everyone.
Let me know your thoughts. Email me at: [email protected].
F A L L 2010
Applesauce & Potato Pancakes from Cheryl Morris
7
CALLING ALL COOKS!
Jonathan Elsner’s Cajun Pumpkin Seeds
8
Red Cabbage & Schnitzel with Bavarian Seasoning
9
NEW! ARIZONA DREAMING
Tacos Five Ways….plus
Delicious Arizona Dreaming Burgers
Ultimate Scrambled Eggs
“Amaizing” Fresh Corn Salsa
Black Bean Tostadas
CHILI PEPPERS & POWDERS
10-13
CINNAMON SENSATIONS
Carolyn Munson’s Pumpkin Chocolate
Chip Muffins
Carrot Bars
Judy Richards’s Granola Bars
14-17
35
Greek Chicken
36-39
43
SALAD SEASONINGS
44-45
Diana Geigis’s Corn Salad with Feta Cheese
Susan Achinapura’s Grilled Curried Chicken
21
Hearty Corn Chowder from Patti Jones
EXCEPTIONAL EXTRACTS
22
VANILLA DELICIOUS
50-53
Jennifer Palumbo-Maan’s Favorite Sugar Cookies
Biscotti
Annette Gong’s Favorite Chocolate Brownies
PEPPERS & PEPPERCORNS
Tuna Pita Pockets
Beth Cummings’s Fresh Tomato Sauce
and Meatballs
Glazed Pork Chops and Potatoes Diana
26-31
LETTERS FROM READERS
32
FIND THE PENZEYS STORE NEAREST YOU
34
47
GIFT BOXES & CRATES
54
LeAnn Ludwig’s German Chocolate Cake
60
SPICE INDEX
61
ONE FOR THE ROAD
Recipe for a Lifetime or Two
62
Page 51
Page 53
Page 38
For even more
stories and
recipes, and
to meet our
Today’s Cooks,
visit
penzeys.com
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, jalapeño,
cocoa, natural smoke flavoring.
1⁄4 cup jar (net 0.9 oz.) #15837 $ 2.99
1⁄2 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
1⁄2 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 ¹/2 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, ¹/4 tsp. per cup. Handmixed from: China and Korintje cinnamon, nutmeg, mace
and cloves.
1⁄4 cup jar (net 1.0 oz.) #10232 $ 3.49
1⁄ 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
1⁄ 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
Cheese Seasonings
Lemon Pepper
Fish with Pasta
Brady Street Cheese Sprinkle
Named after the well-known Italian street in
Milwaukee. Romano cheese with garlic & Italian herbs.
Shake on garlic bread, salads and popcorn. Use 1 TB.
per cup sour cream for vegetable/chip dip, baked
potatoes and salad dressing. Hand-mixed from:
Romano cheese [made from sheep's and cow's milk,
cheese cultures, salt, enzymes, disodium phosphate],
salt, garlic, green peppercorn, basil and parsley.
1⁄ 4 cup jar (net 1.1 oz.) #20730 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #20756 $ 7.99
4 oz. bag #20743 $ 8.45
8 oz. bag #20785 $ 15.69
1 lb. bag #20714 $ 30.30
Garden Salad Seasoning
A colorful mix of cheese, chives and poppy seeds. Great
sprinkled on garlic bread, potatoes, and baked chicken.
Very good for pasta, just toss with oil or butter, a splash
of vinegar and a tsp. of spice per serving. Hand-mixed
from: Romano cheese [made from sheep's and cow's milk,
cheese culture, salt, enzymes, disodium phosphate], poppy,
salt, sesame, onion, garlic, chives and white pepper.
1⁄ 4 cup jar (net 1.4 oz.) #27034 $ 3.99
1⁄ 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
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.
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 3.59
1⁄ 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 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.
1⁄ 4 cup jar (net 1.0 oz.) #27139 $ 3.49
1⁄ 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
1⁄ 4 cup jar (net 1.4 oz.) #27339 $ 4.09
1⁄ 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
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, ¹/4 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
Penzeys spices | Fall
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush on
ribs toward the end of cooking, or bake chicken breasts or
pork chops in the oven and brush with sauce for the final
ten minutes of cooking. This blend is perfect for any grilled
food, from quickly grilled steaks, to slower cooked whole
chicken. Great for fish and skewers with meat and
vegetables. Hand-mixed from: flake salt, paprika, allspice,
cayenne pepper, nutmeg, black pepper, thyme, ginger, white
pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.59
1⁄2 cup glass jar (net 2.5 oz.) #23957 $ 5.99
4 oz. bag #23944 $ 5.99
8 oz. bag #23986 $ 10.85
1 lb. bag #23915 $ 20.60
Basil
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.
Baking Spice
6
Go to www.penzey
Barbecue of the Americas
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 220° for 4-6 hours or 240° for 3-4 hours or
grill over indirect heat for 2-4 hours. Brush boneless/
skinless chicken breasts with olive oil and 1-2 tsp. BBQ
3000 per pound, grill over direct medium-high heat 3-5
minutes per side, covered. Sprinkle on veggies, grilled or
pan-seared fish, skewered shrimp. Healthy, quick and
tasty. Hand-mixed from: salt, paprika, black pepper, nutmeg,
mustard, allspice, citric acid, garlic powder, ginger, sage,
thyme, white pepper, cinnamon, and natural smoke flavor.
1⁄4 cup jar (net 1.2 oz.) # 20235 $3.29
1⁄2 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
Basil is the perfect herb for pasta, tomato sauce, and
chicken. The flavor of sweet basil is almost addictive and
there is little that a bit of basil can’t improve. Known as a
tomato’s best friend, add basil to salads, soups, fish, and
vegetables. Basil is a wonderful addition to meat and
poultry as well. Add basil toward the end of cooking for
the strongest flavor. California basil is a little stronger
than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and
American cooking. French basil has a bit of anise flavor
many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.55
1⁄ 2 cup glass jar (net .4 oz.) #30159 $ 3.25
1 oz. bag #30162 $ 2.79
4 oz. bag #30146 $ 6.49
8 oz. bag #30188 $ 11.95
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.59
1⁄ 2 cup glass jar (net .7 oz.) #30254 $ 3.35
1 oz. bag #30267 $ 2.45
4 oz. bag #30241 $ 5.59
8 oz. bag #30283 $ 10.19
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
Applesauce
When it comes to her applesauce Cheryl says, “It is
so easy to do that I make it often in the fall.” Be sure
to try it with her potato pancakes.
8-12 1
1
2
heryl Morris gives students a real
C
taste of cooking in her classroom.
Cheryl Morris
I
love to cook because there are
no boundaries to what you can
accomplish,” says Cheryl Morris, a
speech therapist in East Greenbush,
New York, who shares her day with
special needs children. “Many of my
lessons feature recipes, which I
believe teach children so much.
They learn kindness and love, along
with an enjoyment of cooking.
“My students develop reading
skills as they increase their
vocabulary. I teach math through
measurements of ingredients.
Eating together helps teach them
manners and socialization skills. We
can explore a variety of cultures
which introduces the children to an
array of foods that they may not
have the opportunity to try at
home. Cooking may even stimulate
possible careers or hobbies the kids
can enjoy for a lifetime.
“Many times it is a difficult task for
children with special needs to travel
due to their physical challenges, so
we bring the world to them with tools
like the Internet, smart boards,
books, movies and cookbooks.
“One year our venture was a
culinary trip across the United
States. Each week we learned about
a different state. We studied its
population and climate, the state
birds and flowers, and the food
grown there. We then chose a
See spice Index on page 61
apples, quartered (3 lbs. apples)
Cup water
Cup sugar
tsp. BAKING SPICE or APPLE PIE SPICE
Place the apples, water, sugar and SPICE in a
large saucepan. Cook over medium-high heat
until the apples are soft and most of the water
has evaporated, 20-30 minutes. Remove from
the heat and drain off the excess water. Using a
hand food mill with a bowl below it, add 1⁄3 of
the batch and stir. Continue the process until
finished. The applesauce will be a beautiful pink
color and the aroma is so warming. Serve warm.
If you don’t have a food mill (they are cheap
and worth it!), you can peel and core the apples
before cooking. Then a blender, food processor,
or even a hand potato masher will do the trick.
The applesauce won’t be as pink if cooked
without the skins, but it will still be tasty.
Prep. time: 5 minutes plus 10 minutes milling
time
Cooking time: 20-30 minutes
Yield: 2-4 cups applesauce depending on the
apples. Fresh fall apples yield more sauce
Nutritional Information: Servings 6; Serving Size 1/2 cup
(168g); Calories 190; Calories from fat 0; Total fat 0g; Cholesterol
0mg; Sodium 0mg; Carbohydrate 50g; Dietary Fiber 3g.
recipe, prepared and enjoyed it. It
taught the students about our
nation and why we are called the
melting pot of the world.
“Last year was one of my favorite
undertakings. My staff and I did an
entire social studies project of New
York State with our students. Along
with all the research and art
projects we created, we explored
the different seasons in New York
and prepared the local foods grown
by our farmers.
“We made Potato Pancakes with
Applesauce, pumpkin bread,
butternut squash soup and even
New York State maple syrup snow
cones. The students really
concentrated on the lessons since
there was always a treat at the end
of the week. I remember one
student who loved the smell of
apples simmering with spices so
much, he wanted me to make it
every day!”
Potato Pancakes
Nothing says autumn like homemade potato
pancakes served with fresh applesauce.
12 large potatoes
3 eggs
1 large onion, grated
2
⁄3 Cup flour
2 tsp. salt
1
⁄2tsp. PENZEYS FRESHLY GROUND PEPPER
(optional)
1⁄4tsp. GRANULATED GARLIC POWDER
(optional)
1⁄4-1⁄2 lb. butter, 1-2 sticks
Peel the potatoes and put in ice cold water to
prevent browning. In a large mixing bowl, beat
the eggs. Add the onion and gradually beat
in the flour, salt, PEPPER and GARLIC. Pat the
potatoes dry and grate each one. Put them in
cheesecloth and squeeze out the excess liquid.
Add the potatoes to the egg mixture and mix
well.
Preheat the oven to 250°. Heat an electric skillet
to 300°. Add 1⁄2 stick of butter. When the butter
is bubbling, use a 1⁄4-cup measuring cup to drop
the potato mixture into the skillet. Press the
potato mixture into the shape of a pancake. You
can usually do 4 at a time. Put the cover on and
cook for about 5-7 minutes. Flip them when the
potato pancakes are brown and crispy and cook
for another 5-7 minutes. Place on a cookie sheet
and put them in the oven to keep warm until all
of the pancakes are cooked. Keep adding butter
as needed—sometimes 1 stick is enough. Serve
with applesauce.
Prep. time: 15 minutes
Cooking time: 45 minutes
Yield: 16 pancakes
Nutritional Information: Servings 16; Serving Size 1 pancake
(158g); Calories 180; Calories from fat 60; Total fat 7g;
Cholesterol 50mg; Sodium 350mg; Carbohydrate 27g;
Dietary Fiber 3g.
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
1⁄2 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 ¼
cup: Place 2 TB. bell peppers in a cup, add water to the 2
oz. (¼ cup) mark. Soak 15 minutes.
Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .3 oz.) #32137 $ 2.29
1⁄ 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 ⁄ 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 ⁄ 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
Jonathan Elsner
T
he thing I love best about cooking
is that it reminds me of the places I have
been,” says Jonathan Elsner, who cooks
for his wife and two daughters in Sumter,
South Carolina. “I see food as an
Jonathan loves to canoe and cook with
his girls. “Their interest in helping cook is
important part of the culture of each
usually directly proportional to the
place—fried pickles from Mississippi, a
amount of sugar in the recipe,” he says.
hot dish from Minnesota, ribs from
Memphis and boiled peanuts from Sumter, South Carolina.
“Growing up in Ohio, my mom taught me and my three brothers not only
the love of cooking, but also the importance of sharing a meal as a family.
“I was first introduced to southern cooking when I moved to
Tennessee at age 16, but I didn’t truly taste Cajun food until we
purchased 5 pounds of crawfish from a roadside stand in Monroe,
Louisiana. We spent all afternoon in a park peeling
crawfish and savoring the spices.
“Now here in Sumter, I have learned
to appreciate the art of ‘low country’
cooking.”
Jonathan shares his recipe for
Roasted Cajun Pumpkin Seeds.
“We make this every Halloween,”
he says.
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.
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
Roasted Cajun Pumpkin Seeds
This time of year, chances are pretty good that you’ll
have some pumpkin seeds around the house. Try
this recipe from Jonathan for turning plain pumpkin
seeds into a spicy snack.
1
2-4 1-3
1
⁄2-1
pumpkin or more
tsp. oil (Jonathan likes canola)
tsp. CAJUN SEASONING
tsp. salt
Preheat oven to 325°. Collect the seeds from the
pumpkin(s). Discard as much pulp as you can (the
seeds are very slippery and some pumpkin pulp is
fine). Rinse as desired—some people like the flavor
of a bit of roasted pulp. Mix the oil and seeds on
a baking pan (one with sides is best). Generously
sprinkle with CAJUN SEASONING, stirring to coat
both sides. For salty seeds add salt to taste (start
light; you can always add more later). Bake at
325° for about 25 minutes, stirring and checking
every 5-10 minutes. Feel free to taste, adding
more CAJUN SEASONING and salt if desired. Seeds
roasting in a singe layer will take about 25 minutes.
Multiple layers will take longer. Let cool and store
in an air-tight container.
Prep. time: 20 minutes
Baking time: 25 minutes
Yield: 1-3 Cups seeds per pumpkin, depending on
the pumpkin!
Nutritional Information: Servings 4; Serving Size 1/4 cup (44g);
Calories 280; Calories from fat 210; Total fat 24g; Cholesterol 0mg;
Sodium 360mg; Carbohydrate 6g; Dietary Fiber 1g.
Red Cabbage with Apples
This pretty, vibrant side dish from Cheryl is great with
schnitzel.
2-21⁄2 lbs. red cabbage (1 large cabbage)
1⁄3 Cup red wine vinegar
2 TB. sugar
2 tsp. salt
2 TB. bacon fat (from about 6 strips of
bacon)
2 medium-sized apples, peeled, cored
and cut into 1/2-inch wedges
1⁄2 Cup chopped onions
1 whole onion pierced with WHOLE CLOVES
1 small WHOLE BAY LEAF
5 Cups boiling water
3 TB. dry red wine (optional)
4 TB. red currant jelly
Schnitzel with Bavarian Seasoning
Cheryl Morris likes to make this dish using veal, but we found that pork steak makes for an equally delicious
dish. To read her story and to try more recipes, see page 7.
6 pieces pork steak or veal cutlets, pounded
to 1/8-inch thickness
3 eggs
1
⁄2 Cup water
2 Cups plain breadcrumbs
2 TB. BAVARIAN SEASONING
1 Cup flour
1
⁄2 Cup butter (1 stick)
In a wide, shallow bowl mix together the eggs
and water to make an egg wash. In another
bowl, combine the breadcrumbs and BAVARIAN
SEASONING. Place the flour in a third bowl. Dip the
pounded meat in the flour and turn to coat both
sides. Proceed to the egg wash and dredge again
and finally dredge the veal in the breadcrumb
Bouquet Garni
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle ¹/2 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
mixture. In a non-stick frying pan, melt the butter
over medium high heat. When the butter is
bubbling but before it browns, add 2 pieces of
meat at a time. Cook until golden brown, shaking
the pan occasionally to keep the cutlet from
sticking. Gently flip the meat and lightly brown the
other side. It usually takes 4-5 minutes per side.
Keep warm in a 250° oven on a cookie sheet until
all the meat is cooked and ready to be served.
Prep. time: 10 minutes
Cooking time: 10 minutes per batch of cutlets
(2 per pan usually)
Serves: 6
Wash the cabbage under running cold water and
remove the outer tough leaves. Cut the cabbage
into quarters. Cut the core out and shred the
cabbage into 1⁄8-inch strips. Put the cabbage in a
large mixing bowl and sprinkle with the vinegar,
sugar and salt. Toss to coat. In a stock pot, fry the
bacon over medium heat, being careful not to
blacken the drippings and remove the slices (save
the bacon for another recipe or a snack for the
cook). Leave the bacon grease in the pot. Heat
the drippings over moderate heat; add the apples
and chopped onions and cook for 5 minutes,
stirring often until they are lightly browned. Add
the cabbage, the whole onion with CLOVES and
the BAY LEAF—stir thoroughly. Pour in the boiling
water. Cover and simmer for 2 hours over low
heat. Check from time to time to make sure the
cabbage is still moist—if it is dry, add a tablespoon
of water at a time. When the cabbage is done there
should be almost no liquid left. Just before serving,
remove and discard the onion with cloves and the
bay leaf. Stir in the wine and currant jelly. Serve
warm.
Prep. time: 10 minutes
Cooking time: 2 1⁄2 hours
Serves: 10-12
Nutritional Information: Servings 6; Serving Size 1 cutlet (196g);
Calories 490; Calories from fat 220; Total fat 24g; Cholesterol
180mg; Sodium 450mg; Carbohydrate 42g; Dietary Fiber 2g.
Nutritional Information: Servings 12; Serving Size 1/2 cup (154g);
Calories 100; Calories from fat 20; Total fat 2.5g; Cholesterol 0mg;
Sodium 420mg; Carbohydrate 18g; Dietary Fiber 3g.
Bratwurst Sausage Seasoning
Cajun Seasoning
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1⁄ 4 cup jar (net 1.6 oz.) #28031 $ 2.79
1⁄ 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 ¹/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.
One of America’s most popular seasonings. Shake
heavily on chicken, fish, or steaks on the grill for robust
and spicy flavor. Add ¹/2 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
1⁄4 cup jar (net 1.8 oz.) #28136 $ 2.85
1⁄ 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
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
1⁄4 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 jalapeño) 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 ¹/4" 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 | Fall
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 ½ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use ¹/3
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
Jalapeño Peppers
Jalapeño peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian Jalapeño 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
Jalapeño: 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.
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.
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 sautéing. 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
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.25
1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 5.35
4 oz. bag #10845 $ 6.25
California Style Seasoned Pepper
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.
1⁄ 4 cup jar (net .8 oz.) #11439 $3.09
1⁄ 2 cup glass jar (net 2.1 oz.) #11455 $ 4.95
4 oz. bag #11442 $4.89
8 oz. bag #11484 $8.69
1 lb. bag #11413 $16.30
Chili 9000
The chili of tomorrow boldly going where no chili
has gone before. Great chili flavor with a bright
modern twist—salt free too! Use 1 TB. per quart
with any chili recipe, from beef to turkey to bean
chili. Shake on boneless/skinless chicken breasts
or fish: brush with oil, sprinkle on 1-2 tsp. of Chili
9000 per pound before baking or sautéing. Great
for fajitas, veggie side dishes and sloppy joes.
Hand-mixed from: Ancho chili pepper, cumin, garlic,
cilantro, onion, paprika, cayenne pepper, lemon peel,
Mexican oregano, black pepper, cocoa powder, citric
acid, turmeric, cinnamon, coriander, ginger, natural
smoke flavoring, fenugreek, cloves, fennel, nutmeg,
white pepper, anise seed, jalapeno pepper, star anise,
cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11950 $ 6.09
1 cup glass jar (net 3.8 oz.) #11992 $ 10.99
2 cup glass jar (net 7.2 oz.) #11921 $ 20.89
12
Penzeys spices | Fall
s.com!
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.65
1⁄ 2 cup glass jar (net 2.3 oz.) #10953 $ 6.09
4 oz. bag #10940 $ 6.69
8 oz. bag #10982 $ 12.15
1 lb. bag #10911 $ 23.20
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup glass jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup glass jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
Cardamom
Cardamom is a pod consisting of an outer shell with little
flavor and tiny inner seeds with intense flavor. Stored in a
glass jar, cardamom pods will stay fresh indefinitely.
Shelled or decorticated cardamom seeds are inexpensive
and flavorful, but sometimes need to be crushed or
ground before use. Ground cardamom has an intensely
strong flavor and is easy to use (especially in baking,
where the fine powder is desirable). In India, where both
green and black cardamom are used, it is an important
ingredient in meat and vegetable dishes. In Northern
Europe, white cardamom is used to season baked goods
such as Christmas stollen, cakes, cookies, muffins and
buns. Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Whole Fancy White Scandinavian Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup glass jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup glass jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
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, ¹/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what could
be better than a Bloody Mary topped with a generous
sprinkle of celery salt? Hand-mixed from: fine salt and
celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.59
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 4.09
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.85
1 lb. bag #20914 $ 4.60
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #51136 $2.15
1⁄ 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
1⁄4 cup jar (net .9 oz.) #41133 $2.29
1⁄ 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.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
Chicago Steak Seasoning
Cloves
1⁄4 cup jar (net 1.6 oz.) #29933 $ 4.25
1⁄ 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
Whole Madagascar Cloves
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.
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.
Coriander
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.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 4.09
1⁄ 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.
Cilantro
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 3.19
1⁄ 2 cup glass jar (net 2.7 oz.) #21058 $ 5.29
4 oz. bag #21045 $ 4.59
See spice Index on page 61
1⁄4 cup jar (net .7 oz.) #52238 $ 2.75
1⁄ 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
Chip & Dip Seasoning
1⁄ 4 cup jar (net .15 oz.) #30638 $ 1.59
1⁄ 2 cup glass jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and cloves.
Whole Ceylon Cloves
Ground Madagascar & Ceylon Cloves
1⁄4 cup jar (net .05 oz.) #30733 $ 1.55
1⁄ 2 cup glass jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Chesapeake Bay Seasoning
1⁄4 cup jar (net .5 oz.) #52133 $ 2.65
1⁄ 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
1⁄4 cup jar (net .9 oz.) #11039 $ 3.65
1⁄ 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
Chervil
A sweet herb often used in Europe in the same way we
use parsley flakes. From Holland.
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.
1⁄4 cup jar (net 1.2 oz.) #42235 $ 3.09
1⁄ 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
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
1⁄4 cup jar (net .5 oz.) #52533 $ 2.05
1⁄ 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
1⁄4 cup jar (net .7 oz.) #42530 $ 2.45
1⁄ 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
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup glass jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
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.
1⁄ 4 cup jar (net .8 oz.) #43537 $ 3.25
1⁄ 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 | fall
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.
1⁄4 cup jar (net .8 oz.) #43137 $ 2.55
1⁄2 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.
1⁄ 4 cup jar (net 1.0) #43032 $ 2.69
1⁄ 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.
1⁄ 4 cup jar (net .7 oz.) #43432 $ 3.55
1⁄ 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
1⁄4 cup jar (net .7 oz.) #43232 $ 3.25
1⁄2 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
capable!”
mess. We turned it into Scrambled
At home, Carolyn cooks for
Pancakes! I had so many parents ask
husband Bob, son Cooper and
me for that recipe but there wasn’t
daughter Ellie. “I absolutely love to
one. We just turned a mess into
cook. It is my passion. I’ve been
something fun!
cooking since I was little. My mom
“One part of our philosophy at
was a Home Economics teacher so I
the school is that children are very
learned from her. As an adult I’ve
capable. They frequently rise to the
Carolyn Munson smiles for the camera, along
become more creative and
challenge you present to them.
with husband Bob and their children Cooper
adventurous in my cooking. My best
Children love to feel that they are
and Ellie, who are mixing up a batch of muffins
recipes come from my friends and
able
to
use
‘grown-up’
things.
They
with their cousins (below right).
they are my best teachers also!
work the blender, stir things on the
stove and check on them in the oven. Cooking is a big way for me to show
Obviously, the kids have to be closely love to all my people.”
supervised but they are very
ooking is an amazing way for
children to learn so many skills that
are useful in life,” says Carolyn
Munson, a preschool teacher who held
a Cooking Camp this summer for
children ages 5-6 at St. Anne’s Day
School in Atlanta.
“You have to be organized, you
measure and time things, you follow
directions, you use all your senses, you
read, you work as a team, you learn
about different cultures, and you can
talk about making healthy and notquite-healthy choices.”
At the Cooking Camp, children
helped make dishes inspired by books
Pumpkin Chocolate Chip Muffins
like the Dr. Seuss classic Green Eggs and
Carolyn also likes to make these muffins using PUMPKIN PIE SPICE in place of the CINNAMON and
Ham. “His imaginative art, catchy
NUTMEG.
3 Cups sugar
the milk and half the pumpkin and mix, repeat.
rhymes and wonderful stories really do
Fold in the chocolate chips. Spoon the batter
1
Cup
oil
(half
oil
and
half
applesauce
engage children of all ages. We’ve
into the muffin tins, about 2⁄3 full. Bake at 350°
works as well)
for 20 minutes until springy and brown or until
been making green eggs on the
4 eggs
a cake tester comes out clean.
birthday of Dr. Seuss for years. It’s just
2 tsp. PURE VANILLA EXTRACT
1
3 ⁄2 Cups flour
a fun way to bring an aspect of the
Prep. time: 15 minutes
11⁄2 tsp. salt
Baking time: 20 minutes
book to life,” says Carolyn.
1 tsp. baking soda
Yield: 24
They also tested one of Carolyn’s
2 tsp. CINNAMON
favorite recipes, Pumpkin Chocolate
Nutritional Information using 1 cup oil: Servings 24; Serving
1 tsp. GROUND NUTMEG
Size 1 muffin (92g); Calories 300; Calories from fat 110; Total
2
Chip Muffins, inspired by the popular
⁄3 Cup milk (soy milk works great)
fat 13g; Cholesterol 30mg; Sodium 210mg; Carbohydrate 45g;
13⁄4 Cups pumpkin, NOT pie filling
If You Give a Moose a Muffin by Laura
Dietary Fiber 2g.
(1 15-oz. can)
Numeroff.
1 Cup chocolate chips
“I’ve found that a lot of times you
Preheat oven to 350°. Spray muffin tins with a
make mistakes cooking, especially with
good coating of non-stick cooking spray and
children, and it’s how you handle
set aside. In a mixing bowl, beat together the
sugar, oil, eggs and VANILLA until thoroughly
mistakes and what you learn from
blended. In a separate bowl, sift together
them that are important. One time I
the flour, salt, baking soda, CINNAMON and
NUTMEG. Gradually add the egg mixture to the
was making pancakes with one of my
flour mixture and blend thoroughly. Add half
children’s classes. They were doing the
measuring and we ended up with a
Carolyn Munson
C
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 ¹/4"-¹/2 " China and Indonesia chunks. Great
for coffee, add 1 TB. to the filter per pot. Nice for
mulled wine or cider. Scent the home by simmering a
bit in water. Chunks stay fresh indefinitely.
1 oz. bulk bag #43861 $ 2.39
4 oz. bag #43845 $ 5.45
8 oz. bag #43887 $ 9.85
1 lb. bag #43816 $ 18.70
Cinnamon Sugar
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 3.29
1⁄ 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 16Penzeys
spices
| fall
Penzeys
spices
| Fall
Carrot Bars
According to Patti Jones, “These bars are my
husband Paul’s favorite. I always say when you
are cooking you must add the love. It is definitely
my secret ingredient!” Patti likes to scatter fallcolored "jimmies" over the frosting. Find her story
on page 47.
4
2
11⁄2 3
2
2
1
3
eggs
Cups sugar
Cups vegetable oil
small jars carrot baby food (or 11⁄2 Cups
finely pureed, cooked carrots)
Cups flour
tsp. baking soda
tsp. salt
tsp. CINNAMON
Preheat oven to 350°. In a mixing bowl, beat the
eggs, sugar, oil and baby food/pureed carrots
until well blended. Fold in the flour, baking
soda, salt and CINNAMON. Pour the batter into
a jelly roll pan (11x17) and bake at 350° for
20-25 minutes or until the center springs back
when touched. Cool before frosting. A regular
9x13 pan can be used but then it will be more
cake-like instead of bar-like.
Paul Jones has a sweet tooth for his
wife Patti’s Carrot Bars.
Cream Cheese Frosting:
4 oz. cream cheese, softened
1⁄2 tsp. PURE VANILLA EXTRACT
1⁄2 Cup butter or margarine, softened
13⁄4 Cups sifted powdered sugar
Blend all of the ingredients until smooth.
Spread on the cooled carrot bars. Let the
frosting “set” before cutting into bars.
Prep. time: 10 minutes (15-20 if cooking
carrots)
Baking time: 20-25 minutes
Yield: 24 bars
Nutritional Information: Servings 24; Serving Size 1 bar (82g);
Calories 320; Calories from fat 180; Total fat 20g; Cholesterol
45mg; Sodium 260mg; Carbohydrate 35g; Dietary Fiber <1g.
Judy Richards relaxes on a road trip
through Sedona, Arizona.
Judy Richards
M
y husband and I moved from
central Illinois to this gorgeous state
35 years ago, and we’re still
dreaming,” says Judy Richards of
Phoenix, Arizona, who just retired
after 32 years as a high school
guidance counselor in a large urban
school district. “Working with some
of the same families for nearly a
quarter of a century, you realize what
you are saying really makes a
difference. The idea of having a
conversation with students about
their hopes and dreams and fears—
it’s very powerful. I can only hope
that I have adequately honored the
culture and values of our families, no
matter what their ethnic, racial or
religious composite.
“Cooking is a wonderful way to
explore other cultures. That
exploration can lead to
understanding, tolerance, and, in the
end, acceptance. People at school
knew that I cooked and baked. Our
school district is approximately 75
percent Latino, and if you could
speak with kids about menudo or
different kinds of chilies, they would
appreciate that you knew about their
family’s cooking. I grew up a
Midwesterner, with meat and
potatoes. Now I enjoy cooking
Italian, Mexican, East Indian and
Mediterranean foods. If you can
explore those things and kids see
that, then they say, ‘You’re okay.’
“I tried to encourage students as
they looked at the challenges of life
See spice Index on page 61
to realize the difference between
what you can’t do, and what you do
not yet know how to do. They learn
to calm down, think about it and
change their mind about what they
saw as an impenetrable wall. There is
joy in knowing you’ve taught a
student a lifelong skill.
“I hoped for kids to find their
passion, opening their eyes and ears
beyond the ‘right now this minute.’ I
reminded them to be patient with
themselves and remember there is a
larger world out there. Right now
you may be the only person who
loves chartreuse, but out there in life
you will find all kinds of people who
think chartreuse is wonderful.
“One of the things in the political
climate in which we live is that there
is a huge difference between how
young adults and how adults see the
world. Kids are basically
understanding, forgiving human
beings and are often more tolerant
than their parents. Kids have that
Granola Bars
Judy says, “This recipe is great for using leftover fruit
or nuts or whatever is in season.”
2
1
2⁄3 1⁄2 3⁄4 1⁄2 3⁄4 1
1
1⁄2 1⁄4 1⁄2 2
2
1
Cups old-fashioned or instant oats,
uncooked
Cup flour
Cup dried cherries/blueberries/craisins/
raisins
Cup chopped almonds/pecans/walnuts
Cup packed light brown sugar
Cup toasted wheat germ
Cup ground flaxseed meal
TB. chopped CRYSTALLIZED GINGER
(optional)
tsp. CINNAMON
tsp. salt
Cup vegetable oil
Cup honey
Cups finely chopped apples or pears
(optional)
tsp. PURE VANILLA EXTRACT
large egg
sense of humanity and compassion
when somebody else is hurting
physically or emotionally. As school
counselors, we try to encourage that.
It’s already there. It’s a matter of
simply honoring it.”
Many mornings when she headed
out the door to school, Judy
munched on homemade Granola
Bars, a recipe she shares here.
Preheat oven to 350°. Grease very well (or spray
with non-stick spray) a 9x13 metal baking pan.
Glass works, but the bars are a bit harder to cut.
In a large bowl, using a spoon, mix together the
oats, flour, dried fruit, nuts, brown sugar, wheat
germ, flaxseed, GINGER (if using), CINNAMON and
salt until well-combined. Stir in the oil, honey,
apples or pears (if using), VANILLA and egg until
blended. Get your hand damp and use it to pat
the mixture into the baking dish. Bake at 350° for
25-30 minutes or until the edges turn pale golden.
Cool completely in the dish on a wire rack. When
cool, cut into 12, 18 or 24 pieces. Wrap the pieces
in plastic wrap or foil and put in zip-top bags and
freeze. To eat, unwrap, place on a microwave-safe
plate and thaw at high for 1 minute.
Prep. time: 10 minutes
Baking time: 25-30 minutes
Yield: 12-24 bars
Nutritional Information: Servings 24; Serving Size 1 bar (54g);
Calories 180; Calories from fat 60; Total fat 6g; Cholesterol 10mg;
Sodium 55mg; Carbohydrate 29g; Dietary Fiber 3g.
1-800-741-7787 | www.penzeys.com
17
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.
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.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.55
1⁄ 2 cup glass jar (net 1.5 oz.) #11655 $3.89
4 oz. bag #11642 $ 3.89
Whole Indian Cumin Seeds
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
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 .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
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
Ground 40 Mesh Indian Cumin Seeds
English Prime Rib Rub
1⁄4 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
Dill Seed
Perfect for pickling. From India
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz.) #52854 $ 3.35
4 oz. bag #52841 $ 2.65
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 ¹/4 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.
1⁄4 cup jar (net 1.4 oz.) #21337 $ 3.39
1⁄ 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
Cocoa Powder
Fajita Seasoning
We carry two types of the highest quality cocoa that are almost twice as rich as the
grocery store varieties: Natural High Fat Cocoa is strong, dark and bittersweet–perfect
for all baking; Dutch High Fat Cocoa is processed to temper the natural acidity of the
cocoa bean, yielding a slightly less strong, but smooth and rich cocoa. American cooks
tend to prefer the Natural High Fat Cocoa for all uses, and we agree. Cocoa can easily
replace unsweetened baking chocolate. Use 3 TB. cocoa powder to replace a one-ounce
square of unsweetened baking chocolate.
Natural High Fat Cocoa Powder
Strong, dark chocolate flavor—our top choice. The
best cocoa for bringing life to your brownies, cakes
and cookies. High fat cocoa is the richest grade of
cocoa available in the world today. Perfect for all
your baking needs.
1⁄ 4 cup jar (net 1.0 oz.) #42330 $ 2.25
1⁄ 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.
1⁄ 4 cup jar (net .9 oz.) #42435 $ 2.35
1⁄ 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.
Penzeys spices | Fall
1⁄4 cup jar (net 1.2 oz.) #21432 $ 3.29
1⁄ 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
1⁄ 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
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).
Hot Chocolate Mix
Whole Indian Fennel Seeds
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 2⁄3
cup coffee with 1⁄3 cup milk and Penzeys Hot
Chocolate Mix to taste-we use 1 generous
teaspoon. Hand mixed from: sugar, natural high fat
cocoa, Ceylon cinnamon, real vanilla beans.
1⁄2 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
18
A tasty, Mexican-style marinade for tacos or fajitas. Mix 1 TB.
with ¹/4 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.
1⁄4 cup jar (net .9 oz.) #54032 $ 2.09
1⁄ 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
1⁄4 cup jar (net .8 oz.) #44039 $ 2.45
1⁄ 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
Fox Point Seasoning
Galena Street Rib and Chicken Rub
One of our very best blends, so good on all the foods we are supposed to be
eating more of, from fish to vegetables. Bursting with the rich ﬂavor of shallots
and chives. Use 1 tsp. per pound to season baked chicken and scrambled eggs.
For tasty dip use 2 tsp. of Fox Point in 1 cup sour cream or yogurt. The dip makes
an outstanding topping for baked potatoes too, or make a quick chicken or tuna
salad by mixing 3 cups of cooked chicken or tuna chunks with 1 cup of Fox Point
dip. Because we do not use any anti-caking agents in this (or any other) blend, it
tends to clump somewhat. To keep it free-ﬂowing, store in the refrigerator.
Hand-mixed from: salt, freeze-dried shallots, chives, garlic, onion, green peppercorns.
1⁄2 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
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 2.79
1⁄ 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 sautéed vegetables. Hand-mixed from: chervil,
minced parsley flakes, chopped chives and French tarragon.
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 sauté 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.
1⁄4 cup jar (net 1.3 oz.) #13138 $ 3.65
1⁄ 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
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).
1⁄4 cup jar (net 1.4 oz.) #21632 $ 3.39
1⁄2 cup glass jar (net 3.2 oz.) #21658 $ 5.59
4 oz. bag #21645 $ 4.25
8 oz. bag #21687 $ 7.35
1 lb. bag #21616 $ 13.60
Garlic
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).
1⁄ 2 cup glass jar (net 4.0 oz.) #29454 $ 2.95
1 cup glass jar (net 8.0 oz.) #29483 $ 4.59
1⁄ 4 cup jar (net .2 oz.) #13033 $ 1.95
1⁄ 2 cup glass jar (net .4 oz.) #13059 $ 3.79
4 oz. bag #13046 $ 11.29
Florida Seasoned Pepper
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.
It is very easy to use granulated garlic, just sprinkle on
meat, fish, poultry, or vegetables. Use about ¹/2 tsp. per
lb. To rehydrate: use ¹/2 tsp. granulated garlic in 1 tsp.
water to equal 2 fresh cloves of garlic. For minced
garlic, use ¹/4 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
1⁄4 cup jar (net 1.3 oz.) #44439 $ 2.69
1⁄2 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
1⁄4 cup jar (net 1.2 oz.) #44534 $ 2.79
1⁄2 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
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).
1⁄ 2 cup glass jar (net 4.0 oz.) #29359 $ 2.95
1 cup glass jar (net 8.0 oz.) #29388 $ 4.59
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.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.09
1⁄ 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
French Four Spice
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #13233 $ 3.59
1⁄ 2 cup glass jar (net 2.4 oz.) #13259 $ 5.99
4 oz. bag #13246 $ 6.25
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Thai Galangal Root
1⁄ 4 cup jar (net .8 oz.) #44239 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
1⁄ 2 cup glass jar (net 4.0 oz.) #29159 $ 2.65
1 cup glass jar (net 8.0 oz.) #29188 $ 4.25
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
19
Balti Seasoning
Cooking With Curry
Many people who eat curry for the
first time in an Indian restaurant are a
bit overwhelmed by trying a dish that
is new to them but spiced for a person
who already knows and loves the flavor
of Indian food. The key to learning to
love Indian food yourself is to start at
home by adding small amounts of curry
powder to foods you already know and
like. Sprinkle on chicken or chops before
cooking, scramble a bit with eggs, sauté
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, Saté 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...
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.
1⁄ 4 cup jar (net 1.0 oz.) #12331 $ 3.89
1⁄ 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 ¹/2 - 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.
1⁄ 4 cup jar (net 1.0 oz.) #12236 $ 3.49
1⁄ 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
Not All Curries Are
Hot
Contrary to popular belief, Indian food
isn’t all hot. The wonders of spicing are
nowhere more apparent than in India,
where stronger-flavored meats, such as
lamb, are turned into the most delicious
dishes imaginable through spicing and slow
cooking. Tandoori, Maharajah and Sweet
Curry are rich and flavorful without being
hot. Hot Curry and Vindaloo are hot and
spicy. Garam Masala, Rogan Josh, Saté
and Balti are somewhere in between. Just
starting out? Try Sweet Curry, Rogan Josh,
Tandoori, Balti and Saté Seasoning.
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.
1⁄ 4 cup jar (net .9 oz.) #12436 $ 3.89
1⁄ 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 Spanish Coupé
saffron in every 100 lbs. of curry powder. Add glorious
color and flavor to chicken and seafood curry. For rice,
saute ¹/2 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.
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 7.49
1⁄ 2 cup glass jar (net 2.3 oz.) #12652 $ 14.39
20
Penzeys spices | fall
1 cup glass jar (net 4.5 oz.) #12681 $ 23.59
2 cup glass jar (net 9.1 oz.) #12623 $ 43.99
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and ¹/2 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.
1⁄ 4 cup jar (net 1.0 oz.) #12731 $ 3.75
1⁄ 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
Saté Seasoning
Of all the regional dishes of Indonesia, saté 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. Saté
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). Saté 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.
1⁄ 4 cup jar (net 1.2 oz.) #21232 $ 3.69
1⁄ 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
Sweet Curry Powder
The perfect first curry powder. Great flavor, little heat,
nice for simple chicken curry. For baked chicken or fish,
use ¹/2 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 ¹/2 cup vinegar and oil. Hand-mixed from:
turmeric, coriander, cumin, fenugreek, ginger, nutmeg,
fennel, cinnamon, white & black pepper, cardamom,
cloves, cayenne.
1⁄4 cup jar (net 1.0 oz.) #12036 $ 3.39
1⁄2 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
Proud parents Susan Achinapura and
husband Tom Riegelman, along with
son Alex, attend their daughter
Claire’s graduation from law school.
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 sautéed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger,
cardamom and saffron.
1⁄ 4 cup jar (net .8 oz.) #12131 $ 3.99
1⁄ 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 1¹/2 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,
jalapeño pepper, cardamom, turmeric, black pepper,
cloves.
Susan
Achinapura
I
have loved cooking since I was a
child,” says Susan Achinapura of
Franklin, Tennessee. “Since at least
the age of nine I have been
collecting recipes, watching and
helping my mom cook and always
enjoying really good food in our
home.
“My paternal grandmother, a
mother of 14 children, was an
excellent cook and today I prepare
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #12557 $ 5.95
Grilled Curried Chicken
Cool weather may be coming, but don’t put your grill in storage before trying this
wonderful recipe from Susan.
5
1
2-3 1⁄4 1⁄8 1⁄8 boneless, skinless chicken thighs, trimmed of excess fat and cut in half,
or 5 regular bone-in thighs
TB. vegetable oil
tsp. SWEET CURRY POWDER
tsp. salt
tsp. GRANULATED GARLIC POWDER
tsp. GRANULATED ONION
In a medium bowl, combine the oil with the CURRY, salt, GARLIC and ONION.
Add the chicken pieces and coat well. Preheat your grill to medium hot. Lay
out the chicken in a single layer once the grill is hot and cook the chicken for
about 5 minutes. Turn the chicken and cook an additional 4-5 minutes. If using
whole thighs cook 20 minutes per sides. Remove the chicken from the grill
and serve with steamed rice and mango chutney. This recipe also works with
chicken breasts or whole thighs and may be broiled in the oven for roughly 20
minutes.
Prep. time: 5 minutes
Cooking time: 8 minutes for boneless pieces, 40 minutes for bone-in thighs
Serves: 5 as a meal, 10 as an appetizer
Nutritional Information: Servings 5; Serving Size 1 chicken thigh (56g); Calories 140; Calories from
fat 80; Total fat 9g; Cholesterol 50mg; Sodium 160mg; Carbohydrate 1g; Dietary Fiber 0g.
many of her specialties for my own
family. My husband and both my
children also cook and we all share
what we make with friends and
family. I guess you could say that a
love of good food and cooking
definitely runs in our family!
“While my maiden name
Achinapura is Italian, I enjoy cuisines
and flavors from all over. So when I
first tried your sweet curry powder to
prepare a lamb curry, a favorite of
my husband’s, I found the taste so
full and well balanced that I started
trying the curry powder on many
other foods.
“The Grilled Curried Chicken was
one of these experiments that turned
out well and pleased everyone!”
Greek Seasoning
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 1⁄2 cup water, 1⁄4 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 ¹/2 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.
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 ¹/4 cup olive oil,
¹/4 cup salad oil, ¹/3 cup red wine vinegar (or ¹/4 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.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.15
1⁄ 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 ¹/2 tsp. per quart.
1⁄4 cup jar (net .8 oz.) #31130 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #31156 $ 4.09
4 oz. bag #31143 $ 4.45
8 oz. bag #31185 $ 7.89
1 lb. bag #31114 $ 14.80
Herbes de Provence
Herbes de Provence combines sweet French herbs and
flowery lavender with Italian herbs and fennel.
Excellent for roasting chicken or Cornish hens, beef or
pork tenderloin, rub on ¹/2 -1 tsp. per pound.
Hand-mixed from: Rosemary, cracked fennel, thyme,
savory, basil, French tarragon, dill weed, Turkish oregano,
lavender, chervil and marjoram.
1⁄4 cup jar (net .4 oz.) #13338 $ 2.39
1⁄ 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 ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of
vinegar. Hand-mixed from: ground horseradish, salt, dextrose,
onion powder, lemon peel, dill weed, black pepper, chives.
1⁄4 cup jar (net .8 oz.) #22039 $ 3.25
1⁄ 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 1¹/2 parts water with 1 part horseradish. Serve with
prime rib, roast beef, baked potatoes. Mix into tomato
sauce with lemon for seafood cocktail sauce.
1⁄4 cup jar (net .7 oz.) #44934 $ 2.59
1⁄ 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
22
Penzeys spices | Fall
Gingersnaps Cookies
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 350° for
an hour, tossing every 15 min. Italian salad dressing:
mix 2 tsp. with ¹/3 cup vinegar and ¹/2 - 2/3 cup oil. Add
garlic, pepper, salt, and sugar to taste. Hand-mixed
from: oregano, basil, marjoram, thyme, rosemary.
1⁄4 cup jar (net .3 oz.) #13433 $ 1.95
1⁄ 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 ¹/4 - ¹/2 tsp. crushed red pepper and 1 tsp.
red wine vinegar per lb. Hand-mixed from: salt, cracked/
ground fennel, black pepper, sugar.
1⁄4 cup jar (net 1.6 oz.) #28231 $ 2.95
1⁄ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.69
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.69
1 lb. bag #28215 $ 8.30
Jerk Chicken & Fish Seasoning
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, jalapeño.
1⁄4 cup jar (net 1.1 oz.) #13633 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #13659 $ 5.99
4 oz. bag #13646 $ 5.99
8 oz. bag #13688 $ 10.85
1 lb. bag #13617 $ 20.60
Jerk Pork Seasoning
Jamaican style BBQ blend, great for pork chops or
tenderloin on the grill. Hand-mixed from: paprika,
allspice, ginger, red pepper, sugar, nutmeg, black pepper,
garlic, thyme, lemon grass, cinnamon, anise, cloves, mace.
1⁄4 cup jar (net 1.0 oz.) #13538 $ 3.59
1⁄ 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
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
See www.penzeys.com for this recipe.
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 ¹/4" 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
See spice Index on page 61
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), ¹/2 cup soy
sauce and ¹/4 cup
chopped pineapple. Add
¹/4 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
Juniper Berries
Use to reduce the wild ﬂavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
1⁄ 4 cup jar (net .6 oz.) #54937 $ 2.19
1⁄ 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.
1⁄ 4 cup jar (net .8 oz.) #55039 $ 3.15
1⁄ 2 cup glass jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
Krakow Nights (Polish Style Seasoning)
All purpose, time tested seasoning, great for adding rich
depth of flavor to quick-cooked meals. Shake on chops,
steaks and chicken breasts. Great on pork or beef
roast;perfect with pasta. Hand-mixed from: salt, black and
white pepper, sugar, coriander, garlic, mustard, marjoram,
mace, savory.
1⁄4 cup jar (net 1.7 oz.) #28431 $ 3.85
1⁄ 2 cup glass jar (net 3.4 oz.) #28457 $ 6.59
4 oz. bag #28444 $ 4.09
8 oz. bag #28486 $ 6.99
1 lb. bag #28415 $ 12.90
Lamb Seasoning
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint, ginger.
1⁄ 4 cup jar (net .8 oz.) #13738 $ 2.89
1⁄ 2 cup glass jar (net 1.5 oz.) #13754 $ 4.59
4 oz. bag #13741 $ 5.59
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.55
1⁄ 2 cup glass jar (net .5 oz.) #31251 $ 2.95
4 oz. bag #31248 $ 4.45
Lemon Peel
Extra fancy California zest (outer peel) with strong lemon
ﬂavor and bright yellow color. Minced lemon peel is
preferred for baked goods such as lemon poppy seed
muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1⁄3 as much as a recipe calls for.
Mace
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
1 oz. bulk bag #55163 $ 3.09
4 oz. bag #55147 $ 7.29
Ground Grenadian Mace
1⁄ 4 cup jar (net .9 oz.) #45131 $ 3.75
1⁄ 2 cup glass jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
Whole Turkish Mahlab
1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1⁄ 2 cup glass jar (net 2.2 oz.) #55255 $ 5.25
4 oz. bag #55242 $ 5.69
Marjoram
Marjoram is one of the most popular herbs in Europe,
but it hasn’t yet gained the popularity of basil and
oregano here in America. Its flavor is a sweet, flowery
cross between oregano and basil, making it the perfect
addition to soup, stews, tomato sauces, and dishes such
as baked chicken. It’s also nice for creamy potato dishes
like scalloped potatoes and potato soup. From Egypt.
1⁄4 cup jar (net .2 oz.) #31330 $ 1.45
1⁄ 2 cup glass jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
Mint
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads, tabouli
and main dishes, and preferred for English style lamb
and jellies. Peppermint has a warm and spicy mint flavor
and is the traditional mint used for flavoring candies and
chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.49
4 oz. bag #31543 $ 5.69
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.49
4 oz. bag #31648 $ 5.69
Mulling Spices
To make our favorite mulled cider, mix 12 cups of apple
juice with 6 cups cranberry juice, add ¹/2 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.
1⁄4 cup jar (net .8 oz.) #13938 $ 3.29
1⁄ 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
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, 1⁄2 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)
1⁄4 cup jar (net .9 oz.) #45236 $ 2.05
1⁄ 2 cup glass jar (net 1.9 oz.) #45252 $ 3.05
4 oz. bag #45249 $ 1.89
8 oz. bag #45281 $ 2.79
1 lb. bag #45210 $ 4.60
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .8 oz.) #45436 $ 1.99
1⁄ 2 cup glass jar (net 1.8 oz.) #45452 $ 2.99
4 oz. bag #45449 $ 1.89
8 oz. bag #45481 $ 2.79
1 lb. bag #45410 $ 4.60
Crushed Brown Canadian Mustard Seeds
1⁄4 cup jar (net .9 oz.) #45531 $ 2.09
1⁄ 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
Minced Californian Lemon Peel
1⁄4 cup glass jar (net .9 oz.) #45036 $ 2.85
1⁄ 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
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.
Powdered Californian Lemon Peel
Yellow Canadian Mustard Seed
1⁄4 cup glass jar (net 1.0 oz.) #48437 $ 3.09
1⁄ 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
1⁄4 cup jar (net 1.4 oz.) #55334 $ 2.19
1⁄ 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
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.15
1⁄ 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
24
Penzeys spices | Fall
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.
1⁄4 cup jar (net 1.1 oz.) #22134 $ 3.39
1⁄ 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
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.
1⁄4 cup jar (net 1.0 oz.) #24033 $ 3.65
1⁄ 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
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 ¹/2 tsp. of fresh, flavorful nutmeg. Grenada in the West
Indies grows some of the finest nutmeg in the world. When
using Grenadian nutmeg, use ²/3 of what the recipe calls for,
it is very potent. Nutmeg is a must for BBQ sauce. In Europe,
nutmeg is used atop most bakery and hot chocolate.
Fine Ground East Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #45636 $2.89
1⁄ 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
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #48558 $ 5.29
4 oz. bag #48545 $ 5.45
8 oz. bag #48587 $ 9.85
1 lb. bag #48516 $ 18.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.49
4 oz. bag #55642 $ 6.69
8 oz. bag #55684 $ 12.39
1 lb. bag #55613 $ 19.80
Old World Seasoning
Old World Seasoning is a popular, lower salt, allpurpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
1⁄4 cup jar (net 1.1 oz.) #22334 $ 3.15
1⁄ 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
1⁄4 cup jar (net 1.1 oz.) #47135 $ 2.29
1⁄ 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
1⁄4 cup jar (net 1.2 oz.) #47230 $ 2.29
1⁄ 2 cup glass jar (net 2.5 oz.) #47256 $ 3.59
4 oz. bag #47243 $ 2.95
8 oz. bag #47285 $ 4.85
1 lb. bag #47214 $ 8.70
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1⁄4 cup jar (net 1.0 oz.) #46633 $ 2.25
1⁄ 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
1⁄4 cup jar (net .8 oz.) #46938 $ 2.19
1⁄ 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
E
G
A
C
D
B
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The ‘A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The ‘B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The ‘C’,
‘D’, and ‘E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The ‘G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
A. 4 fl. oz. (1⁄ 2 cup) 1³⁄ 4" diameter x 4¹⁄ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $ 1.25
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.25
C. 8 fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.69
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.79
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.39
G. 8 fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.69
Mural of Flavor
Mural of Flavor blends over a dozen spices and herbs, creating a wall
(hence mural) of flavor so delicious, there’s no need to add salt.
Inspired by the rich and 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.
1⁄4 cup jar (net 0.5 oz.) #14030 $ 3.65
1⁄2 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 Bold®
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 Bold® 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.
1⁄4 cup jar (net 1.0 oz.) #56836 $ 2.79
1⁄2 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
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 3.09
1⁄ 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
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 2.85
1⁄ 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 | fall
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.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 2.85
1⁄ 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.
1⁄ 4 cup jar (net .5 oz.) #56436 $ 4.25
1⁄ 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
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
1⁄ 4 cup jar (net 1.1 oz.) #56036 $ 2.59
1⁄ 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
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 2.65
1⁄ 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
Tuna Dill Pita Pockets
If you are looking for a nice, warm, quick lunch,
give these sandwiches from LeAnn Ludwig a try.
To read LeAnn’s story and to try her scrumptious
German Chocolate Cake, see page 60.
1⁄3 1⁄2 1⁄4 1⁄2 2
1
2⁄3 4
1
Cup mayonnaise
tsp. DILL WEED
tsp. PENZEYS FRESHLY GROUND
PEPPER
Cup chopped red onion (1 small red
onion)
TB. shredded carrot
can (61⁄8 oz.) tuna in water, drained
Cup shredded cheddar cheese
pita pockets (2 whole pitas, sliced
in half )
Cup lettuce or spinach leaves
In a medium-sized bowl, mix together the
mayonnaise, DILL WEED, PEPPER, onion, carrot
and tuna. Sprinkle the cheese inside the pita
pockets. Toast the pita pockets in a toaster,
or set on a toaster-oven-safe plate and select
“top brown” and “toast”, or toast in a preheated
375° oven. Fill the toasted pitas with lettuce
or spinach and tuna mixture and eat while the
pitas and cheese are still warm.
Prep. time: 10 minutes
Cooking time: 5 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 pocket
(149g); Calories 350; Calories from fat 200; Total fat 22g;
Cholesterol 40mg; Sodium 390mg; Carbohydrate 18g; Dietary
Fiber 2g.
Fresh Tomato Sauce
and Meatballs
Beth notes, “I add meatballs and sliced mushrooms
after the first 1⁄2 hour if I’m serving it immediately. If
I freeze the sauce, I add them after thawing. I serve
over capellini (angel hair) pasta. With a tossed salad
and some crusty bread it is a favorite meal with my
family.”
Beth and her pup Quincy are proud of the
leaps and bounds he made at agility training.
She adds that Quincy is quite popular with
the neighborhood school kids!
Beth Cummings
Come fall, Beth Cummings of
Sioux Falls, South Dakota takes her
Tibetan terrier dog Quincy on walks
to the neighborhood elementary
school. “Quincy is a certified therapy
dog,” says Beth. “He and I participate
in a program where children who
have trouble reading practice by
reading aloud to a dog. The kids sit
on a blanket with Quincy. He might
stick his nose in their book and
they’ll pet his ears for a minute, but
they get this chance to read out loud
to a completely noncritical audience.
“There was a 4th grade girl who
was particularly interested in reading
with Quincy. The first time we met
with her, she tried reading Green Eggs
and Ham, and couldn’t do it. By the
time we were finished with the school
year, she was reading an article out of
a science newsletter about the
biology of ponds. The only words she
paused on were multisyllabic ones
any of us would have had trouble
with!”
Beth and her family love to cook
and eat with South Dakota’s seasons,
sometimes making summer last a
little longer than it really does in the
north. “My oldest daughter Melissa
loves my Fresh Tomato Sauce on
spaghetti. Back when our girls were
young we would make and freeze the
spaghetti sauce in the summer with
tomatoes from our garden,” she says.
Fresh Tomato Sauce:
2 large onions, chopped
2-4 cloves fresh garlic, minced
1⁄3 Cup olive oil
5 Cups fresh tomatoes, peeled and
chopped (6-8 large tomatoes)
1 tsp. salt
1 tsp. sugar
1 TB. HUNGARIAN SWEET PAPRIKA
1 tsp. CALIFORNIA BASIL
1-2 TB. TURKISH OREGANO
1 BAY LEAF
1⁄4-1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER
1⁄2-1 tsp. CALIFORNIA CRUSHED RED PEPPERS
2 6 oz. cans tomato paste
Heat the oil in a Dutch oven or stock pot. Add
the onions and garlic and cook until soft. Stir in
the tomatoes, salt, sugar and SPICES. Add the
tomato paste. Heat slowly, stirring often. Bring to
a simmer and cook for approximately 30 minutes.
Add the cooked meatballs and continue cooking
for 15 additional minutes.
Meatballs:
1⁄4 Cup fresh bread cumbs
4 cloves garlic, finely minced (1 tsp.
MINCED GARLIC)
1 egg
1⁄4-1⁄2 tsp. GROUND NUTMEG
1 tsp. salt
1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER
1 lb. lean ground beef
1 TB. flour for dusting
In a bowl combine the bread crumbs, garlic, egg
and seasonings with a fork. Add the meat and
mix well. Form into 1-inch meatballs and dust
with flour. Heat a non-stick pan over mediumhigh heat. Add the meatballs and brown on all
sides (don’t add oil unless you have to to prevent
sticking—then use just 1 TB). Drain on paper
towels. Add the meatballs to Fresh Tomato Sauce.
Freeze extra meatballs separately for another
time if not serving many people—allow 4-5
meatballs per person.
Prep. time: 45 minutes
Cooking time: 1 hour for sauce, 15 minutes for
meatball browning
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 3/4 cup sauce, 4
meatballs (272g); Calories 270; Calories from fat 150; Total fat 16g;
Cholesterol 60mg; Sodium 980mg; Carbohydrate 19g; Dietary
Fiber 4g.
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—
from shaker grind to coarse. To fill the peppermill and
adjust the grind, unscrew the nut on top of the mill, lift
off the wood cap, fill with peppercorns, then place the
top back on. The tighter the top is screwed on, the finer
the ground pepper will be. If the top is screwed halfway
down, there will be a large opening in the grinding
mechanism, allowing big chunks of pepper to fall
through. If the top is screwed down tightly, there will be
a small opening for fine pepper. Our salt shakers have
larger holes in the top and are designed to be used with
coarse style flake salt. Fine table salts may pour too
quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 24.95
6" Peppermill (Natural Finish) #91143 $ 24.95
8" Peppermill (Dark Finish) #91459 $ 33.95
8" Peppermill (Natural Finish) #91446 $ 33.95
Salt Shakers (filled with Kosher style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 6.95
6" Salt Shaker (Natural Finish) #91167 $ 6.95
8" Salt Shaker (Dark Finish) #91475 $ 7.95
8" Salt Shaker (Natural Finish) #91462 $ 7.95
available in 2 sizes and 2 finishes
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 29.95
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 29.95
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 39.95
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 39.95
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
Pepper Blends
Special Grinds
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1⁄ 4 cup jar (net 1.0 oz.) #14135 $ 2.99
1⁄ 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.
1⁄ 4 cup jar (net 1.0 oz.) #14430 $ 4.59
1⁄ 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.
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 3.49
1⁄ 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 ¹/2 -1 tsp. per
pound, dust with a bit of flour and sauté 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.
1⁄ 4 cup jar (net .6 oz.) #22734 $ 3.25
1⁄ 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.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 3.39
1⁄ 2 cup glass jar (net 2.8 oz.) #22550 $ 5.59
4 oz. bag #22547 $ 4.89
8 oz. bag #22589 $ 8.69
1 lb. bag #22518 $ 16.30
Ground White Pepper
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
Ground, -40 mesh, Muntok Indonesian
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.
1⁄ 4 cup jar (net .4 oz.) #56531 $ 2.35
1⁄ 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.
1⁄ 4 Cup jar (net 1.3 oz.) #22639 $ 3.49
1⁄ 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
Glazed Pork Chops with Onions
A wonderful, fall dish that pairs perfectly with Diana’s
Potatoes Diana.
4
2
4
1⁄3 1
1
1
1⁄4-1⁄2 2
center-cut pork chops
Cups water
large onions, cut in half and peeled
Cup brown sugar
tsp. HUNGARIAN SWEET PAPRIKA
tsp. REGULAR MUSTARD POWDER
tsp. RUBBED SAGE
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
TB. water
Preheat oven to 350°. Rinse the pork chops, pat dry
and set aside. Bring the 2 cups of water to a boil in
a medium saucepan. Add the onions and continue
to boil for 15 minutes. Drain. Place the pork chops
in a 9x13 pan. Layer with the onions. Combine the
brown sugar with the SPICES. Add the 2 TB. of water
and mix well. Spread the spice mixture over the
chops and onions. Bake at 350° for 1 hour, basting
occasionally, until chops and onions are tender and
nicely glazed.
Prep. time: 20 minutes
Cooking time: 1 hour
Serves: 4
Potatoes Diana
Diana Geigis puts her own spin on Potatoes Anna
with the addition of Mural of Flavor. Turn to page
45 to read Diana’s story and to try a delicious salad
recipe.
3
1-2
1⁄4-1⁄2
1⁄4
11⁄2 1⁄4-1⁄2
large baking potatoes, peeled and cut into
⁄4-inch slices
tsp. MURAL OF FLAVOR, to taste
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
tsp. salt (optional)
TB. unsalted butter, melted, divided
tsp. PARSLEY, to taste
1
Preheat oven to 450°. Spray an 8 or 9-inch pie
plate with non-stick cooking spray. Layer 1⁄3 of
the potatoes in the pie plate in a circular fashion
overlapping each other. Sprinkle MURAL OF
FLAVOR, PEPPER and salt (if using) over the
potatoes. Pour 1⁄3 of the melted butter over the
potatoes. Repeat the layers 2 more times. Cover
the pie plate with foil. Bake at 450° for 25 minutes,
and then uncover and bake until lightly browned
(another 10 minutes or so). Loosen the edges of
the potatoes in the pie plate with a knife. Turn
the pie plate onto a serving plate. Sprinkle with
PARSLEY and serve.
Prep. time: 10 minutes
Cooking time: 35 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1/2 cup (188g);
Calories 170; Calories from fat 25; Total fat 3g; Cholesterol 10mg;
Sodium 10mg; Carbohydrate 34g; Dietary Fiber 2g.
Nutritional Information: Servings 4; Serving Size 1 chop (271g);
Calories 180; Calories from fat 40; Total fat 4.5g; Cholesterol 45mg;
Sodium 60mg; Carbohydrate 18g; Dietary Fiber 2g.
Bill,
Your Cajun Seasoning is not just
for the grill. Try it on popcorn! It has
just the right amount and balance of
spice and salt.
Thanks.
—Tom M.
Did you ever think that all spices
were created equal? Well, think
again. I am a vegetarian and rely on
Penzeys spices to bring out the flavor
in a dish.
Recently, while making my
favorite Greens and Beans recipe,
I realized that I had run out of
crushed red pepper flakes. I
borrowed some (a store brand) from
my neighbor and oh, my gosh, what
a disappointment. Although the
pepper flakes were fresh, the flavor
was lacking and flat.
I’ve made this recipe successfully
time and again with Penzeys, always
flavorful and delicious. I should
have known the outcome because I
had a similar experience when I ran
out of Penzeys Pumpkin Pie Spice.
My muffins were blah…but that’s
another story.
Lesson learned…always keep
plenty of Penzeys spices on hand and
you won’t be disappointed.—Janet P.
When our granddaughters Shoshi
and Eve (above) come to visit from
New York state, I love to make
them breakfast in bed. One of their
favorites is porridge (oatmeal) and
of course there is always Penzeys
Cinnamon to sprinkle on it.—Judy C.
Penzeys,
I am 92 years old (the picture is
of me and my “baby” brother Harry.
I was 80 at the time). I do not cook
or bake as when I was younger. But
I love good seasoning on my food.
Just think about this. I cooked for
a nine-man threshing crew when I
was newly married. No electricity,
a cob and wood bake stove. I made
breads, rolls, pies, jelly roll, cakes, all
from scratch. Fried chicken (fresh
dressed) and mashed potatoes. The
men complimented that I had the
best meals on the run. The good
old days?
I love Penzeys spices. They are
truly AROMATIC and fresh.
—Esther K.
Dear Editor,
Eight years ago we moved
permanently to our home in
Chapala, Jalisco, Mexico from Illinois
and thought that we had left our
favorite, Penzeys, back home. So,
whenever we came back for a visit we
always made a beeline to the nearest
Penzeys. We are always pleasantly
surprised by your new locations.
This past spring was no different. We
drove to Florida to visit friends and
family and what to our wondering
eyes did appear, but a brand new
Penzeys in Winter Park, Florida. We
were driving down the street and
there it was. We jumped out of the
car and made a dash for spices!
Wish you would open a store in
Guadalajara! All of the expats would
shop there. Thanks for making our
food so delicious.
—Jill H.
I do enjoy your Penzeys catalog and
love the drawings by the younger set.
Bill, the hominess you portray in
your messages is refreshing to me.
Because our daughter lives in the
Madison, Wisconsin area, we always
visit your store there. My favorite spice
blend for us and for gifts? Fox Point!
Best wishes always.
—Lois S.
We’ve been using your spices
since we first visited your small
storefront in eastern Wisconsin,
on our way to Milwaukee to visit
relatives. Brought my Mom and Dad
there once, and they’ve never used
anything else since! And that has to
be close to 20-25 years ago!!
You first turned my husband into
a freshly ground pepper fanatic, and
each year when we visit Minnesota,
we buy close to 3 lbs. of peppercorns.
We now live in northwest Arkansas
and really miss a close Penzeys. I
probably have, or have used, almost
all the spices you show in your
catalog. I love all your different
curries, and your cinnamon is a
staple we can’t live without.
But my favorite of all is your
catalog—I read it from cover to
cover, and love all the recipes. It
encourages me to try out something
new! I usually loan it out to at least
a couple of people each time. (I
keep thinking if I loan it out enough
maybe you’ll consider opening a
Penzeys nearer to us.)
Keep your catalog coming!
—Bob and Jeanne F.
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: F10
Billing address
Delivery address (if different from Billing address)
Name__________________________________________________________________
Name__________________________________________________________________
Address_ _______________________________________________________________
Address 1_______________________________________________________________
City_ ________________________________________ State________ Zip____________
Address 2_______________________________________________________________
Daytime Phone_ _________________________________________________________
City_________________________________________ State________ Zip____________
E-mail__________________________________________________________________
Daytime Phone_ _________________________________________________________
E-mail__________________________________________________________________
Item #
Name of Spice/Seasoning
Quantity
Price Per Unit
Total Price
*For additional items or gift orders, please attach an extra sheet (Don’t forget a gift message and separate shipping charges).
Payment Method
Please enclose personal check, money order, gift card, or credit
card information.
❑ Check
❑ Money Order
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❑ Mastercard
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(Fill in credit card account # below):
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Subtotal
$
Shipping ❑ Slow ❑ Regular
$
Shipping Charges (48 states)
Year
Signature of Authorized Buyer
______________________________________________________
Allow 7-14 days for “Slow” shipping
Allow 3-6 days for “Regular” shipping
For orders totaling:
Slow
Regular
$9.99 and under
$3.95
$4.95
$10.00 – $19.99
$4.95
$5.95
$20.00 – $29.99
$5.95
$6.95
$30.00 – $39.99
$6.95
$7.95
$40.00 – $49.99
$7.95
$8.95
$50.00 – $75.99
$8.50
$9.50
$76.00 – $100.99
$9.50
$10.50
$101.00 – $125.99
$10.95
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$126.00 or more
$12.95
$13.95
For overnight, 2nd day, Alaska, Hawaii, or
foreign countries, include your credit card
number. You will be charged accordingly.
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.
WHERE TO FIND A PENZEYS SPICES STORE NEAR YOU:
Alabama
Connecticut
Maryland
New York
Texas
2939 18th Street South
Homewood, AL
Phone 205-871-7277
197 Westport Ave.
Phone 203-849-9085
1048 Rockville Pike
Phone 301-738-8707
783 Elmwood Ave.
Phone 716-887-9777
12835 Preston Rd.
Phone 972-392-7777
Birmingham Area
Hartford Area
24 LaSalle Rd.
West Hartford, CT
Phone 860-231-7510
Arizona
Phoenix Area
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
Jacksonville
9332 Arlington Expwy.
Phone 904-727-7197
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
Orlando Area
Los Angeles Area
102 N. Park Ave.
Winter Park, FL
Phone 407-788-7777
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
Illinois
771 Santa Cruz Ave.
Phone 650-853-1785
colorado
« Oopoenn
North
S
7431 N. Academy Blvd.
South
« Oopoenn
S
2010 Southgate Rd.
Colorado Springs
Denver Area
Boulder
1219 Pearl St.
Boulder, CO
Phone 303-447-2777
« Oopoenn
S
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
Cleveland Area
3028 Hennepin Ave. S.
Phone 612-824-9777
Lakeville
Oregon
Indiana
Indianapolis
5345 E. 82nd St.
Phone 317-577-7778
St. Paul
674 Grand Ave.
Phone 651-224-8448
Missouri
8801 University Ave.
Clive, IA
Phone 515-267-0777
St. Louis
Kansas
Nebraska
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
616 S. 72nd St.
Phone 402-397-5760
7338 Manchester Rd.
Phone 314-781-7177
Omaha
513 W. Broad St.
Phone 703-534-7770
Richmond
WASHINGTON
Seattle
« Oopoenn
S
117 Pine Ave.
« Oopoenn
S
Wisconsin
Appleton
710 North Casaloma Dr.
Phone 920-733-0977
Madison
3252 University Ave.
Phone 608-238-5776
Portland Area
11322 SE 82nd Ave.
Clackamas, OR
Phone 503-653-7779
120 NW 10th Ave
Pearl District
Phone 503-227-6777
Falls Church
3400 W. Cary St.
Phone 804-254-7667
4455 Kenny Rd.
Phone 614-442-7779
Oak Park
7626 160th St. W.
Phone 952-953-1788
Virginia
Columbus
28859 Chagrin Blvd.
Woodmere, OH
Phone 216-839-0777
1138 W. Lake St.
Phone 708-848-7772
516 W. 19th St.
Phone 713-862-6777
Ohio
Minneapolis
Kansas City Area
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
Detroit Area
Houston
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
Minnesota
Des Moines Area
« Oopoenn
S
New York City
235 S. Washington St.
Phone 630-355-7677
Iowa
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
Dallas
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
2500 W. 25th Street
Cleveland, OH
Naperville
Menlo Park
Long Island
Michigan
« Noewn
Op
Buffalo
Massachusetts
Boston Area
Florida
California
200 Fillmore Street
Cherry Creek
Rockville
Norwalk
Milwaukee Metro
« Noewn
Op
12001 W. Capitol Dr.
Phone 414-760-7307
16750 W. Bluemound Rd.
Phone 262-785-6777
Pennsylvania
5016 S. 74th St.
Phone 414-817-0773
8528 Germantown Ave.
Phone 215-247-0770
5524 N. Port Washington Rd.
Phone 414-961-1777
I-94 and Hwy 83
« Noewn
Op
3220 Golf Rd.
Phone 262-646-7779
Philadelphia
Pittsburgh
1729 Penn Ave.
Phone 412-434-0570
Tennessee
Memphis Area
6641 Poplar Ave.
Germantown, TN
Phone 901-737-7898
penzeys. Love to cook– cook to love.
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, Diwali,
Hanukkah, Christmas 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 as we Andy, Rob, Kyle and Scott Winkelman
(Spring 2010) are three generations
have and who love to
who share a love of cooking. And
eating!
spread the joy 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’seye-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
Bernadette Ghaemmaghami
would like to share what
(Spring 2010) cooks for
happens in your kitchen.
her husband Paul and twin
daughters Jordan and Lauren.
I appreciate it.
_
1-800-741-7787 | www.penzeys.com
35
With NEW Arizona Dreaming
It’s Taco Monday,
Tuesday,
Wednesday,
Thursday and
Friday!
For even more Arizona Dreaming recipes, see pages 38-39!
Tasty Turkey Tacos
1
1
2
1
1-2
Arizona Dreaming
Arizona Dreaming is a delicious all-purpose coming
together of spices−great for just about everything.
Hand-mixed from: ancho chili pepper, black pepper, onion,
garlic, paprika, spices, cumin, citric acid, Mexican oregano,
cilantro, lemon peel, Chipotle pepper, red pepper, jalapeño,
cocoa, natural smoke flavoring.
1⁄4 cup jar (net 0.9 oz.) #15837 $ 2.99
1⁄2 cup glass 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
Pork Tacos
1 lb. ground pork
1 small onion, minced
1 TB. canola oil
1-2 TB. ARIZONA DREAMING
1 Cup chopped pineapple
Heat the oil in a skillet over medium heat.
Add the pork and onion and cook until nicely
browned. Shake on the ARIZONA DREAMING and
stir well. Add the pineapple and cook for 2 more
minutes. Serve with your choice of toppings and
taco shells.
Prep. time: 5 minutes
Cooking time: 10 minutes
Yield: 8 tacos
36
Penzeys spices | Fall
lb. ground turkey
small onion, minced
TB. canola oil
TB. ARIZONA DREAMING
Cups guacamole (optional)
Heat the oil in a large skillet over medium-high
heat. Add the ground turkey and onion and
cook for about 8 minutes, until nicely browned,
breaking the turkey into chunks and stirring it
to brown on all sides. Shake on the ARIZONA
DREAMING and cook, stirring, for about 2
minutes. Serve topped with guacamole if desired.
Prep. time: 5 minutes
Cooking time: 10 minutes
Yield: 8 tacos
Nutritional Information without guacamole: Servings 8; Serving
Size 1 taco (70g); Calories 120; Calories from fat 70; Total fat 8g;
Must Have Mushroom
& Cheese Tacos
2
2
1
1
2
1-2
1⁄4
1
TB. canola oil
6-oz. pkgs. sliced portobella mushrooms
medium onion, minced
carrot
tsp. ARIZONA DREAMING, divided
TB. balsamic vinegar
Cup water
Cup Gruyère or Chihuahua cheese,
shredded
Heat the oil in a large frying pan over mediumhigh heat. Add the mushrooms and onion and
cook until browned, turning carefully. Once
browned and juicy, use a potato peeler to shred
the carrot over the top of the mushrooms.
Sprinkle on 1 tsp. of the ARIZONA DREAMING.
Shake the pan to toss the mushrooms, and then
add the remaining ARIZONA DREAMING. Splash
on the balsamic vinegar, add the water, and let
simmer until hot. Stir in the cheese; it will melt
quickly. Wrap in soft shell tacos.
Prep. time: 5 minutes
Cooking time: 15 minutes
Yield: 8 tacos
Nutritional Information: Servings 8; Serving Size 1 taco (91g);
Calories 110; Calories from fat 70; Total fat 8g; Cholesterol 15mg;
Lamb Tacos
1 lb. ground lamb
1 large red onion, thinly sliced
1 TB. canola oil
1-2 TB. ARIZONA DREAMING
1 Cup fresh salsa
Cook the onions in the oil over medium heat
until soft and lightly browned. Remove from the
pan. Add the lamb and brown for 3-4 minutes.
Shake on the ARIZONA DREAMING and stir well.
Cook for another 2 minutes. Top each taco with a
serving of onions and salsa.
Prep. time: 5 minutes
Cooking time: 10 minutes
Yield: 8 tacos
Steak Tacos
1 lb. boneless rib-eye steak, cut into
1⁄2-inch cubes
1 TB. canola oil
4 tsp. ARIZONA DREAMING
Use your fav
orite
toppings and
shells to
make these ta
cos the
way your fam
ily
loves them!
Nutritional Information with salsa: Servings 8; Serving Size 1 taco
(108g); Calories 190; Calories from fat 120; Total fat 13g; Cholesterol
Heat the oil in a skillet over high heat. Cook the
steak in small batches until crispy brown and rare.
Return all the cooked steak to the pan and shake
on half of the ARIZONA DREAMING. Toss the steak
around and then add the rest of the seasoning.
Serve in your favorite taco shells with shredded
cheddar if desired.
Prep. time: 5 minutes
Cooking time: 8 minutes
Yield: 8 tacos
Nutritional Information: Servings 8; Serving Size 1 taco (60g);
Calories 110; Calories from fat 50; Total fat 6g; Cholesterol 35mg;
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
37
>
ARIZONA DREAMING.
new!
the all-purpose seasoning with the
south-of-the-border FLAVOR.
Ultimate Scrambled Eggs
Perk up your morning staple with our new Arizona
Dreaming. Add some leftover ham and grated
cheese for a complete meal.
1 TB. butter
4 eggs
1 tsp. ARIZONA DREAMING
Heat a small, preferably nonstick, skillet over
medium-low heat and add the butter. Break the
eggs into a bowl and scramble with a fork. Pour
into the skillet. Let the eggs set as they cook,
3-5 minutes, then season with the ARIZONA
DREAMING and flip, gently pushing the eggs up
the sides of the skillet to make them nice and
fluffy. Remove from heat just a tad before they
are completely done to your liking; eggs will
continue to cook for about 30 seconds.
Prep. time: 2 minutes
Cooking time: 6-8 minutes
Serves: 2
Nutritional Information: Servings 2; Serving Size 2 eggs (48g);
Calories 90; Calories from fat 70; Total fat 7g; Cholesterol 195mg;
Sodium 80mg; Carbohydrate 1g; Dietary Fiber 0g.
Black Bean Tostadas
The perfect blend of creamy and crunchy.
1
1
1
1
1
1
1
1
1
1⁄4
1
1-2 1
38
Penzeys spices | Fall
15-oz. can black beans, rinsed and
drained
16-oz. can fat free refried black beans
TB. canola oil
onion, chopped
TB. ARIZONA DREAMING
Cup water, divided
Cup chopped fresh tomatoes
tsp. honey
TB. fresh cilantro, finely minced
(optional)
Cup sour cream
Cup shredded Gruyère or Chihuahua
cheese
fresh jalapeño or other chili peppers,
chopped or 1⁄4 tsp. dry (optional)
tomato, chopped (optional)
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
half the water, the tomatoes and honey. Cook
for 20 minutes, stirring frequently to break up
the tomatoes. After 20 minutes, add the beans,
the remaining water and the minced cilantro if
using. Heat through, then stir in the sour cream.
Use a hand potato masher to halfway mash up
the whole black beans. Serve on tostada shells
topped with cheese, extra chili peppers and
tomatoes as desired.
Prep. time: 5 minutes
Cooking time: 30 minutes
Yield: 8 tostadas
Nutritional Information: Servings 8; Serving Size 1 tostada
(201g); Calories 320; Calories from fat 70; Total fat 8g; Cholesterol
20mg; Sodium 700mg; Carbohydrate 45g; Dietary Fiber 12g.
Delicious Arizona Dreaming
Burgers
Everyone loves burgers—they are simple and
quick to make, and our new Arizona Dreaming
makes the flavor even better.
1 lb. ground beef
2 tsp. ARIZONA DREAMING
4 crusty rolls or soft hamburger buns
condiments of your choice
Form the hamburger into 4 equal patties. It
is important to choose hamburger that isn’t
too lean so the burgers don’t end up dry. Lean
ground beef or chuck is pretty good—ground
round would be dry. To keep the patties from
shrinking into round balls during cooking,
make a circular 1⁄4-inch indentation with your
thumb in the middle of the burger. Start the
grill or heat a heavy pan over medium high
heat, season the burgers on both sides, and
put the burgers in the pan or on the hot grill.
They should sizzle, or the finished burgers won’t
end up brown. Cook 4 minutes, then flip and
cook about another 4 minutes. Burgers will be
medium rare when juice starts to rise out of the
top of the burger. This would be the point to
add a slice of cheese if desired—we usually stick
with nonfat additions like pickles and onions.
Prep. time: 2 minutes
Cooking time: 10 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 burger
(153g); Calories 300; Calories from fat 110; Total fat 12g; Cholesterol 75mg; Sodium 300mg; Carbohydrate 21g; Dietary Fiber 1g.
“Amaizing” Fresh Corn Salsa
The best dish of the harvest—sweet corn tossed
with peppers, onions, tomatoes and spicy salsa
dressing. If you come across a nice avocado, it
would make a great addition!
6 good-sized ears sweet corn (4 Cups
kernels)
1 red bell pepper, roasted (see TIP)
1 large tomato, chopped (or 1 Cup cherry
tomatoes)
2 jalapeño peppers, cored, seeded,
minced
1 red onion or bunch green onions, diced
Dressing:
2 tsp. ARIZONA DREAMING
1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 TB. water
1⁄4 Cup fresh lime juice (2 small limes)
1⁄3 Cup corn oil
2 tsp. sugar or honey
1⁄2 tsp. salt (optional)
Dressing: Mix the ARIZONA DREAMING and PEPPER
with the water in a large bowl and let stand for 5
minutes. Add the lime juice, oil, sugar and salt (if
using) to the bowl. Stir well. Place the husked corn
in a large pot of rapidly boiling water, cook for 10
minutes, and rinse with cool water. Remove all of
the corn silk from the cob. While the corn is boiling,
roast the bell pepper, using the simple method
at right. While the pepper is steaming, use a large
knife to cut the kernels off of the cooked corn
See spice Index on page 61
cobs. Cut as deeply as possible without getting too
much cob. Place the kernels in the bowl along with
the chopped pepper. Add the tomatoes, jalapeños
and onions. Don’t worry about the salsa being
too hot—the corn seems to absorb both heat and
spice. Toss gently to combine. Serve right away or
refrigerate—tastes even better the next day. Serve
with tortilla chips.
TIP: Roasting Red Bell Peppers
Place a ripe pepper right on the stove top burner
over medium-high heat. The pepper will start to
blacken after about 11⁄2 minutes. Using tongs,
turn the pepper, a quarter at a time, giving each
side time to blacken. After all four sides have
been done, look at the pepper and tip it over
the flame so any non-blistered surfaces get a
chance to blacken. The whole job should take 7
or 8 minutes, and you can do 4 at a time (one on
each burner) and save the rest. An electric stove
can be used, but the pepper has to be watched
more closely so it doesn’t get completely burned.
After the pepper is fully blackened, remove from
burner and wrap tightly in plastic wrap. Let steam
15 minutes. Unwrap the pepper, run under cool
water, and the skin will come right off, exposing
the brilliantly red pepper flesh (peel or pare off
any stubborn bits). Core and remove seeds and
veins, then mince the flesh into small bits. This
is where you will see how remarkably changed
the pepper is—from raw, strong-tasting, acidic
and crispy, to meaty, velvety and smoky. This
is traditionally called pimento, and it will add
a wonderful dimension to this dish and many
others without an overpowering bell pepper
flavor.
Prep. time: 20 minutes
1-800-741-7787 | www.penzeys.com 39
Cooking time: 10 minutes for corn
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 ¹/3 as much dry as recipe calls for.
1⁄4 cup glass jar (net .8 oz.) #47430 $ 2.39
1⁄ 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 1⁄2 tsp. each black pepper and garlic,
add to 1⁄2 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, 1⁄2 tsp. each MEXICAN OREGANO, cumin, garlic,
salt, and a dash of cayenne.
Ozark Seasoning
A classic Southern blend of black pepper and herbs.
What could be better than the flavor of fried chicken
without the fat? Sprinkle Ozark Seasoning on chicken,
fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. Use about 1 tsp. of Ozark on each
chicken breast, pork chops or fish fillets. Sprinkle on
green beans - almost as good as the meat. Another
great use for Ozark Seasoning is in scrambled eggs.
Hand-mixed from: salt, Tellicherry black pepper, spices
and herbs, granulated garlic, and paprika.
1⁄4 cup jar (net 1.4 oz.) #24138 $ 3.65
1⁄ 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
1⁄4 cup jar (net 1.0 oz.) #47535 $ 2.89
1⁄ 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
1⁄4 cup jar (net 0.9 oz.) #47630 $ 2.89
1⁄ 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
1⁄4 cup jar (net .9 oz.) #47830 $ 2.79
1⁄ 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
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
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 Coupé 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 Coupé Saffron is a truly excellent crop,
especially nice for the traditional Spanish dishes.
Coupé Quality Spanish Saffron
(100% red saffron threads)
Net 1⁄2 gram #57338 $ 8.49
Net 1 gram #57352 $ 15.99
Net per 1⁄4 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
Coupé Saffron.
Superior Quality Spanish Saffron
(90% red saffron threads, 10% yellow saffron styles)
Net 1⁄2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1⁄4 oz. #57783 $ 65.99
Classic Saffron Rice
1
2
1
1
1
⁄2
1
Cup long-grain white rice
Cups water or chicken stock
TB. butter
TB. finely minced onion (optional)
tsp. salt
small pinch SAFFRON, crumbled
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
Serves: 4; Prep. time: 2 min. Cook: 25 min.
40
Penzeys spices | Fall
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.
1⁄4 cup jar (net 1.0 oz.) #48037 $ 2.99
1⁄2 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.
1⁄ 4 cup jar (net .2 oz.) #14535 $ 1.85
1⁄ 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.
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.
1⁄4 cup jar (net 1.2 oz.) #23236 $ 3.15
1⁄ 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
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.
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
Whole Blue Dutch A-1 Poppy Seed
Pasta Sprinkle
Whole White Indian Poppy Seed
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; ¹/2 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.
1⁄4 cup jar (net .2 oz.) #14630 $ 1.85
1⁄ 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
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.
1⁄ 4 cup jar (net .6 oz.) #14735 $ 2.55
1⁄ 2 cup glass jar (net 2.0 oz.) #14751 $ 3.95
4 oz. bag #14748 $ 3.29
1⁄4 cup jar (net 1.2 oz.) #57538 $ 2.39
1⁄ 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
1⁄4 cup jar (net 1.1 oz.) #57433 $ 2.39
1⁄ 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
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 ¹/2 tsp. per cup
batter. Hand-mixed from: China cinnamon, allspice,
nutmeg, ginger, mace, cloves.
1⁄4 cup jar (net 1.0 oz.) #15132 $ 3.29
1⁄ 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
1⁄ 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
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.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 4.09
1⁄ 2 cup glass jar (net 3.3 oz.) #23357 $ 6.99
4 oz. bag #23344 $ 5.99
8 oz. bag #23386 $ 10.85
1 lb. bag #23315 $ 20.60
Poultry Seasoning
A traditional poultry rub and stuffing seasoning, a
sage-rich Southern blend. For mouth-watering stuffing,
just mix in ¹/2 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.
1⁄4 cup jar (net .6 oz.) #15037 $ 2.75
1⁄ 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
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
41
Raspberry Enlightenment
Kosher Style Flake Salt
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
If you only buy one salt this year make it this one. Kosher
Flake salt has a long history and a great taste. The special
shape of the flakes gives this salt the maximum of salt
flavor with the minimum of salt used.
1 lb. bag #96025 $ 1.55
Pacific Sea Salt
Pacific Sea Salt is bright white and produced domestically.
The extra coarse is suitable for grinding in salt mills, the
coarse sea salt will shake out of our standard jar and the
fine variety will work nicely in a home salt shaker.
Extra Coarse Grind, 10/30 mesh
1 lb. bag #96117 $ 2.29
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.09
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.29
Sage
Grey Sea Salt
Whole Leaf Albanian Prime Sage
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.
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.
Long, thin silvery-gray leaves
1⁄4 cup jar (net .2 oz.) #33334 $ 1.39
1⁄ 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
1⁄4 cup jar (net .4 oz.) #33439 $ 1.79
1⁄ 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
From France
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
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 ¹/4
cup vinegar and ¹/3 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
sautéed 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 375˚ until brown (8-15 minutes),
turning twice while cooking. Hand-mixed from: coarse
salt, garlic, black pepper, basil, oregano, rosemary, thyme,
and marjoram.
1⁄4 cup jar (net 1.2 oz.) #27539 $ 3.15
1⁄2 cup glass jar (net 2.5 oz.) #27555 $ 5.15
4 oz. bag #27542 $ 4.59
8 oz. bag #27584 $ 7.99
1 lb. bag #27513 $ 14.90
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .3 oz.) #33639 $ 1.55
1⁄ 2 cup glass jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
We’re cutting back on salt.
A really good and healthy thing going on
with food right now is that people are
using less salt. We want to be a part of
this. Going forward we will continue to
sell reasonably priced generic salts of the
earth and sea, but we will no longer be
selling the higher priced specialty salts. I
feel things have gotten to a point where
the specialty salts are glamorizing the use
of salt and, with that, encouraging people
to use more of it. I have also found that
along with the marketing of specialty salt
has come a great deal of misinformation,
including claims that some salts don’t
affect your health like others do. This is
just not true and not something we want
42
Penzeys spices | Fall
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,
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).
1⁄ 4 cup jar (net 2.1 oz.) #29238 $ 1.09
1⁄ 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
Greek Chicken
This delicious Greek-inspired feast is from Annette Gong. You’ll find her story and a fantastic brownie recipe on
page 53.
5-6 bone-in chicken breasts
Marinade:
2 TB. GREEK SEASONING
1 TB. TURKISH OREGANO
1 tsp. salt (optional)
1 tsp. PENZEYS FRESHLY GROUND PEPPER
4-5 garlic gloves, minced (1 tsp. MINCED
GARLIC)
1⁄2 Cup olive oil
1 Cup freshly squeezed lemon juice
(3-4 lemons)
2 TB. olive oil
1 tsp. CHICKEN SOUP BASE
1
⁄2 Cup water
1 15-oz. jar artichoke hearts, quartered
1
⁄4 Cup sliced sun-dried tomatoes (in oil
or dry)
1
⁄4 Cup Greek olives (for garnish)
1
⁄4 Cup feta cheese (for garnish)
Mix together the GREEK SEASONING, OREGANO,
salt (if using), PEPPER, garlic, olive oil and lemon
See spice Index on page 61
juice. Reserve half of the marinade for the sauce.
Pour the remaining marinade into a zip-top gallonsized bag and add the chicken. Marinate for 1 hour.
Preheat oven to 350°. Remove the chicken from the
marinade and discard the bag. In a roomy frying
pan, heat the olive oil over medium-high heat. Add
the chicken and brown on both sides. Place the
chicken breasts in a greased baking dish. Add the
reserved marinade to the frying pan and bring to a
boil. Add the CHICKEN SOUP BASE and water and
cook until slightly thickened and reduced (about
10-15 minutes). Add the artichoke hearts and sundried tomatoes and cook for 5 minutes. Pour the
sauce over the chicken and bake at 350° for 25-30
minutes, or until the chicken is cooked through.
Garnish with olives and feta, and serve with pasta
or rice.
usband Gerry and the Gong kids look forH
ward to family meals prepared by Annette.
Prep. time: 30 minutes plus marinating time
Cooking time: 30 minutes
Serves: 5-6
Nutritional Information: Servings 6; Serving Size 1 chicken
breast (296g); Calories 430; Calories from fat 250; Total fat 28g;
Cholesterol 75mg; Sodium 1410mg; Carbohydrate 17g;
Dietary Fiber 3g.
1-800-741-7787 | www.penzeys.com
43
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with ¹/2 cup
buttermilk and ¹/2 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.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 3.19
1⁄ 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 ¹/3 cup red wine vinegar and ¹/2 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.
1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 3.25
1⁄ 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 ¹/2 cup sour cream and ¹/2 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.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 3.19
1⁄ 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 1⁄4
cup olive oil, 1⁄4 cup salad oil, 1⁄3 cup red wine vinegar
(or 1⁄4 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.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.15
1⁄2 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
44
Penzeys spices | Fall
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 ¹/2 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 2⁄3 - 3⁄4 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.
1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 2.75
1⁄ 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 ²/3
cup vegetable oil and ¹/3 cup vinegar. To reduce the
calories, use ²/3 cup of a mild vinegar, such as rice
vinegar, and ¹/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream or yogurt and ¹/2
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.
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 3.39
1⁄ 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 ¹/2 cup
corn oil and 1⁄3 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.
1⁄ 4 cup jar (net 1.2 oz.) #26637 $ 3.15
1⁄ 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
Penzeys spices up many a Geigis family gettogether. Here, each member of the family
shows off their favorite blend.
Diana Geigis
While my husband Ernest was in
the seminary we lived in a married
couples’ dormitory with a
community kitchen,” shares Diana
Geigis of Falmouth, Massachusetts. “I
started out cooking elbow-to-elbow
with eight other women. Since stove
space was at a premium, I learned to
make things that were simple, tasted
good and didn’t take too long. One
of the recipes I found early on was
Glazed Pork Chops with Onions(see
page 31).
“After 53 years it remains a
favorite. I’ll ask Ernie if we should try
a new recipe, and he always asks for
the ones with the onions.”
But even with old favorites, Diana
still relishes trying new dishes. “A few
years ago I discovered a recipe called
Potatoes Anna. I revised it and added
Penzeys spices so now my family calls
them Potatoes Diana.” Her Kernel of
Corn Salad with Feta Cheese is
another delicious new creation.
Diana, who was a first grade
teacher for 22 years, says she is a
great believer in sharing stories of
heroes with kids. “While my students
See spice Index on page 61
were unwinding after lunch I would
read to them books about Abraham
Lincoln or Louis Braille. Parents
would come up to me and say, ‘My
child is so enthralled with the people
they are reading about.’ I loved
getting them thinking about heroes
as real people, not just action heroes.
Right now with my little grandson,
we’re reading about Thomas Edison.
“When you show children great
examples of what’s possible when
they are young, who knows what they
will consider trying in their own
lives?”
Kernel of Corn Salad
with Feta Cheese
While this salad from Diana is quick and delicious
with canned corn, it is even better with leftover
corn-off-the-cob.
1 16-oz. can whole kernel corn (or kernels
from 2-3 ears)
1 TB. ITALIAN VINEGAR and OIL DRESSING
BASE
1 TB. water
1⁄2 Cup olive oil
1⁄4 Cup red wine vinegar
8 oz. chunk regular or tomato/basil
flavored feta cheese
24 cherry tomatoes (1 pint)
1 tsp. MURAL OF FLAVOR
Drain the corn. In a cruet or a jar with a lid,
combine the ITALIAN VINEGAR and OIL DRESSING
BASE with the water and let stand for 5 minutes.
Add the oil and vinegar and shake to combine.
Place the corn in a roomy bowl. Add 1⁄2 of the
dressing. Mix well and refrigerate. Cut 24 1⁄2-inch
cubes of the feta cheese and refrigerate. When
ready to serve, divide the corn among 4 plates,
on a bed of spinach or lettuce if desired. Place
6 cubes of cheese and 6 tomatoes (halved if
desired) on each salad. Sprinkle with MURAL OF
FLAVOR and drizzle with extra ITALIAN VINEGAR
and OIL DRESSING as desired.
Prep. time: 5 minutes
Cooking time: none
Serves: 4
Diana (center) walks the shore with her
daughters Deb and Priscilla during her 75th
birthday weekend in Ogunquit, Maine.
Nutritional Information using 1/2 of the dressing: Servings
4; Serving Size 1 1/2 cups (299g); Calories 380; Calories from
fat 240; Total fat 27g; Cholesterol 50mg; Sodium 1100mg;
Carbohydrate 24g; Dietary Fiber 4g.
1-800-741-7787 | www.penzeys.com
45
Beef Soup Base and Seasoning
For rich beef stock use ¹/2 - 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 ¹/2 - 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 ¹/2 - 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 ¹/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
(net 8.0 oz.) #90881 $ 8.39
46
Penzeys spices | Fall
Seafood Soup Base and Seasoning
For rich seafood stock, use ¹/2 - 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, ¹/2 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 ¹/2 - 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
Helping Patti celebrate her 50th birthday are
sons Andrew, Christopher and Ryan Conover
(left to right).
“My mother was determined that I
would achieve something she could
not, a high school diploma. I did,
which has made her very happy.
“Today, I work for a food
management company. I assist in
recommending and purchasing
products to be served on school
lunch menus. I feel I am helping
children by recommending the best
quality food for their lunches—and I
love every minute of it.
“I look forward to being a
grandmother someday, cooking and
baking with my grandchildren, just
as I have with my boys, passing on
family traditions that come from the
simplest pleasures of food and family.
To me, cooking is family time and
time well spent together.”
Patti Jones
A
n involved parent is an
informed parent,” says Patti Jones,
who raised three sons in rural
Springfield Township, New Jersey. “I
volunteered in the school activities
my children were engaged in. Being
a committed parent opened the lines
of communication with the teachers
and set a good example for my boys.
Nothing pleases me more than
seeing my three sons, now grown,
involved in their community.
“We always had boys at our house,
whether it was just for dinner or for
sleepovers, our house was where they
all ended up. To this day, whenever
we have a summer cookout, my sons’
friends show up. I am ‘mom’ to
many young men and I love that!
“Education has always been valued
in my family. My grandmother and
grandfather came here from
Hungary in the 1920s. They learned
to read, write and speak English
while raising their six children. They
were so happy to be in America.
“But their dreams of a high school
education for their children did not
come true. My grandmother passed
away at age 42. The children left
school to help out. My mother, being
the oldest, was the cook, making the
Hungarian dishes her mother had
taught her.
See spice Index on page 61
Hearty Corn Chowder
Patti shares, “This is a great supper for cool
evenings. I serve the chowder with cornbread and
a salad.”
4
1
1
4
3-4 2-3 1
2
1
1
1⁄2 1⁄2
1⁄2-1 1⁄2 1⁄2 TB. butter (1⁄2 stick)
small onion, chopped
clove garlic, sliced or chopped (1⁄4 tsp.
GRANULATED GARLIC)
Cups chicken broth (4 tsp. CHICKEN
SOUP BASE in 4 Cups water)
medium red-skinned potatoes, diced
(Patti keeps the skins on)
medium carrots, peeled and coarsely
shredded
stalk celery, diced
16-oz. pkg. frozen corn or kernels from
a dozen ears of corn
15-oz. can cream-style corn
TB. CHICKEN SOUP BASE (optional—for
extra chicken flavor)
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. salt (optional)
tsp. POULTRY SEASONING (to taste)
tsp. RUBBED SAGE
tsp. BOUQUET GARNI
11⁄2 1
1
Cups half & half or milk (milk will make
thinner soup—see note)
Cup frozen mixed vegetables or chopped
cooked veggies
lb. chopped ham (or cooked chicken)
In a stockpot over medium heat, melt the butter.
Add the onion and garlic (if using fresh) and cook
until translucent. Add the broth, garlic (if using
dry), potatoes, carrots and celery. Simmer for 1520 minutes. Add the remaining ingredients and
let cook through until hot over medium heat. Be
careful as this will scorch, so stir it occasionally.
A note from Patti: We like our chowder thick, so I
make a paste using 3 TB. of softened butter to 2
TB. of flour. Whisk into the soup to make it thicker.
You can keep this chowder warm in a slow cooker
on low if serving for a crowd.
Prep. time: 15 minutes (more if using fresh corn)
Cooking time: 20 minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 1 1/2
cups (436g); Calories 390; Calories from fat 130; Total fat 14g;
Cholesterol 70mg; Sodium 550mg; Carbohydrate 47g; Dietary
Fiber 5g.
1-800-741-7787 | www.penzeys.com
47
Sesame Seeds
White sesame seeds are traditionally used in America
for baking and granola making, smaller black sesame
are preferred in Japan. To toast sesame seeds, put in a
nonstick pan over medium heat and shake the pan
until the sesame seeds are browned. No oil necessary.
Whole Hulled Mexican White Sesame Seeds
1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.09
1⁄ 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
Whole Indian Black Sesame Seeds
1⁄4 cup jar (net 1.3 oz.) #57938 $ 2.39
1⁄ 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 ¹/2 tsp. of freeze-dried
shallots equals one clove fresh shallots. From California.
1/4" Chopped Shallots
1⁄2 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.
1⁄4 cup jar (net 1.6 oz.) #23131 $ 4.09
1⁄ 2 cup glass jar (net 3.3 oz.) #23157 $ 7.89
1 cup glass jar (net 6.3 oz.) #23186 $ 14.49
Shrimp & Crab Boil Spices
Traditional for boiling shrimp, lobster, crab and fish.
Hand-mixed from: yellow and brown mustard seed, allspice,
coriander, cloves, cracked bay leaf, cracked ginger, black
Tellicherry peppercorns, chili pepper, dill seed and caraway
seed.
1⁄ 4 cup jar (net .7 oz.) #15237 $ 3.29
1⁄ 2 cup glass jar (net 1.4 oz.) #15253 $ 5.49
4 oz. bag #15240 $ 6.25
Singapore Seasoning
Great for salt-free cooking—lemon pepper curry
flavor—our best blend for Cornish hens. Also great for
fish. Hand-mixed from: black pepper, lemon peel, citric
acid, garlic, onion, turmeric, coriander, cumin, ginger,
nutmeg, fennel, cinnamon, fenugreek, white pepper,
cardamom, cloves and cayenne red pepper.
1⁄4 cup jar (net 1.3 oz.) #15332 $ 3.65
1⁄ 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
48
Penzeys spices | Fall
Southwest Seasoning
Warm chili peppers with onion, garlic, pepper and
cilantro, with a smoky hint of chipotle. Sprinkle meat or
poultry with lemon or lime juice, then rub on
Southwest Seasoning, 1-2 teaspoons per pound. Add
to salsa and refried beans. Hand-mixed from: salt, ancho
pepper, onion, garlic, Mexican oregano, black pepper, red
pepper, cumin, paprika, chipotle, cilantro.
1⁄4 cup jar (net 1.2 oz.) #21137 $ 3.89
1⁄ 2 cup glass jar (net 2.7 oz.) #21153 $ 6.69
4 oz. bag #21140 $ 6.69
8 oz. bag #21182 $ 12.19
1 lb. bag #21111 $ 23.20
Star Anise
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.85
4 oz. bag #58243 $ 9.09
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 2.39
4 oz. bag #58148 $ 5.45
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 2.99
1⁄ 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.
1⁄ 4 cup jar (net 1.2 oz.) #48237 $ 3.39
1⁄ 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.
1⁄ 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
Sunny Spain Seasoning
(Salt-Free Lemon-Pepper)
The bestselling of all our salt-free blends. Perfect for
fish and chicken, vegetables and salads. Salt-free
blends are strong, start with less. Hand-mixed from:
black pepper, citric acid, lemon peel, garlic, onion.
1⁄4 cup jar (net 1.2 oz.) #15532 $ 3.49
1⁄ 2 cup glass jar (net 2.4 oz.) #15558 $ 5.85
4 oz. bag #15545 $ 5.99
8 oz. bag #15587 $ 10.85
1 lb. bag #15516 $ 20.60
Tarragon
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with poultry
and fish, vegetables and salad dressing.
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.49
1⁄ 2 cup glass jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Trinidad Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on ¹/2-1
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.
1⁄4 cup jar (net 1.3 oz.) #23636 $ 3.25
1⁄ 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.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 3.09
1⁄ 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
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
1⁄4 cup jar (net .3 oz.) #34036 $ 1.69
1⁄2 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
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 ½ cup sour cream and ¹/2 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.
1⁄4 cup jar (net 1.4 oz.) #23531 $ 3.19
1⁄ 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.
1⁄4 cup jar (net 1.1 oz.) #24233 $ 3.09
1⁄ 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
1⁄4 cup jar (net 1.2 oz.) #24338 $ 3.19
1⁄ 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
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
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 ¹/3 cup olive oil and ¹/4 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, ¹/4 cup mayonnaise, and ¹/4 cup buttermilk,
divide between 2 salads.
1⁄ 4 cup jar (net 1.5 oz.) #28631 $ 2.75
1⁄ 2 cup glass jar (net 3.1 oz.) #28657 $ 4.35
4 oz. bag #28644 $ 2.95
1⁄ 4 cup jar (net .5 oz.) #16539 $ 2.39
1⁄ 2 cup glass jar (net 1.0 oz.) #16555 $ 4.59
4 oz. bag #16542 $ 9.09
1⁄4 cup jar (net 1.1 oz.) #23836 $ 3.39
1⁄ 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.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
Venison Sausage Seasoning
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.
Wasabi
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
Natural Wasabi
Blend of horseradish, mustard, tapioca starch and wasabi.
1⁄ 4 cup jar (net .9 oz.) #48637 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
Natural Wasabi with pure Wasabi powder
Blend of horseradish, mustard, wasabi and tapioca starch.
1⁄ 4 cup jar (net .9 oz.) #48732 $ 3.95
1⁄ 2 cup glass jar (net 1.9 oz.) #48758 $ 7.45
Pure Wasabi
100% pure wasabi
1⁄ 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.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 3.09
1⁄ 2 cup glass jar (net 1.7 oz.) #23757 $ 5.09
4 oz. bag #23744 $ 6.25
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.
1⁄2 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
Penzeys spices
spices |
| fall
Fall
“Growing up, my family sat down together to
eat dinner each and every night,” says Jennifer.
She is enjoying carrying on that tradition with
her husband Raj.
Jennifer
Palumbo-Maan
incorporate across the curriculum.
Throughout the semester, especially
around midterms or finals, I remind
students to breathe, to take time out
for themselves (even if they argue
they have none) and to fuel their
bodies with healthy foods, all in an
effort to remind them that they have
choices.
“I think eating dinner together as
a family is so enormously important!
It fosters a sense of communication
and place in a family. There is
research suggesting that eating
as a family promotes self-esteem,
better grades, healthy eating habits,
communication skills and more.
“At home, I make simple meals
on weekdays during the school
year, but on weekends and in the
summer, my husband looks forward
to something different each night.
Except Fridays—we have kept alive
our Friday night pizza tradition for
six years now.”
Visit www.penzeys.com for
Jennifer’s Friday Night Pizza recipe,
and try her Students’ Favorite Sugar
Cookies, a recipe Jennifer pulls out
every Halloween.
I love the spark that I see in
a child’s or young adult’s eyes as
they move from understanding
to something much greater,” says
Jennifer Palumbo-Maan, who
teaches education courses to future
teachers at an all-women’s college in
Washington, D.C.
While in graduate school herself,
Jennifer came up with the idea
that by teaching middle school age
students how to cook world cuisines,
one could teach or at least foster
tolerance. “This notion, as well as
being married to someone from a
different culture than my own—my
husband Raj is Indian, by way of Fiji
Islands—led to the creation of an
after-school program for students
ages 11 to 13. Volunteer guests from
the community led hands-on cooking
sessions with recipes of foods typical
of their culture. The students
couldn’t get enough of China’s
fire pot, a dish where everything
is cooked in one large pot. They
learned that in the Chinese culture,
the more you slurp, the better. There
was also ethnic pride that emerged.
Students began volunteering their
parents or relatives to share recipes.
It was such an amazing experience.
“Healthy living and eating are
passions of mine that I attempt to
See spice Index on page 61
My Students’ Favorite Sugar Cookies
Jennifer loves to make beautiful, delicious cookie treats for her students.
6
1
1
2
2
2
2
Cups flour
TB. baking powder
tsp. salt (omit if using salted butter)
Cups butter (4 sticks)
Cups sugar
eggs
tsp. PURE VANILLA EXTRACT
In a large bowl, sift together the flour, baking
powder and salt and set aside. In a separate
bowl, cream together the butter and sugar until
fluffy. Add the eggs and VANILLA EXTRACT and
mix well. Gradually add the dry ingredients to
the butter mixture. Stir to combine. Form into 4
discs of dough, wrap in plastic wrap and chill for
2 hours or overnight.
Preheat oven to 350°. On a well-floured surface,
roll each disc to your desired thickness and
cut with your favorite cookie cutters. Bake on
ungreased baking sheets or parchment paperlined sheets for 8 to 10 minutes or until the
cookies just begin to turn tan around the edges.
Remove from the oven and allow the cookies
to cool and firm up on the baking sheets for
several minutes before transferring to a cooling
rack. Decorate with your favorite icing. Cookies
can be stored in an airtight container and frozen
until you are ready to decorate.
Prep. time: 10 minutes plus chilling time
Baking time: 8-10 minutes
Yield: up to 6 dozen cookies depending on the
size
Nutritional Information: Servings 36; Serving Size 2 cookies
(48g); Calories 210; Calories from fat 100; Total fat 11g;
Cholesterol 35mg; Sodium 110mg; Carbohydrate 27g; Dietary
Fiber <1g.
1-800-741-7787 | www.penzeys.com
51
Biscotti
Judy Richards likes to enjoy these crunchy treats with fresh coffee or tea.
1
1⁄2 2
1
2
11⁄2 1⁄4 4
Cup sugar
Cup (1 stick) butter, room temperature
large eggs
tsp. PURE VANILLA EXTRACT
Cups all-purpose flour
tsp. baking powder
tsp. salt
tsp. WHOLE ANISE SEED
Preheat oven to 325°. Grease one large baking sheet and set aside.
Beat together the sugar and butter in a large bowl until blended. Add
the eggs one at a time, beating well after each. Beat in the VANILLA.
In a separate bowl, sift together the flour, baking powder and salt. Stir
in the ANISE SEED and then add to the butter mixture. Mix just until
incorporated. Divide the dough in half. Wrap each piece in plastic
wrap, and chill at least 1 hour.
Place halves on prepared sheet. With lightly floured hands, form each
half into 3-inch-wide by 3⁄4-inch-high logs. Bake until the logs are firm
to the touch, about 30-35 minutes. Remove from oven and cool 10
minutes. Don’t let them cool much longer or they become hard to
slice. Transfer the logs to a work surface. Using a serrated knife, cut
on the diagonal into 1⁄2-inch-thick slices. Arrange cut side down on
baking sheets. Bake until the bottoms are golden, about 12 minutes.
Turn the biscotti over and bake until the bottoms are golden, about
12 minutes longer. Transfer to racks and cool. Store in an airtight
container.
Variations:
1) Omit ANISE SEED and VANILLA. Add1 tsp. lemon peel, 3 tsp.
WHOLE BLUE POPPY SEEDS and 1 tsp. PURE LEMON EXTRACT.
2) Omit ANISE SEED. Add 2 tsp. orange peel and 1 tsp. CINNAMON.
Prep. time: 10 minutes plus chilling time
Baking time: 60 minutes total
Yield: 2 dozen biscotti
Nutritional Information: Servings 12; Serving Size 2 biscotti (57g); Calories 220; Calories
from fat 80; Total fat 9g; Cholesterol 55mg; Sodium 170mg; Carbohydrate 33g; Dietary
Fiber <1g.
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 | Fall
I
Annette Gong’s children Alex, Addison and
Annalise love to help out in the kitchen—
especially when Mom is baking brownies!
Favorite Chocolate Brownies
Want to make the first day of school a little sweeter?
Sneak one of these brownies into the kids’ lunches.
2 Cups flour
2 Cups sugar
1 tsp. baking soda
1⁄2 tsp. salt
1 Cup butter (2 sticks)
1⁄4 Cup COCOA POWDER
1 Cup water
1⁄2 Cup buttermilk
2 eggs
2 tsp. PURE VANILLA EXTRACT
Frosting:
1⁄2 Cup butter
5 TB. COCOA POWDER
6 TB. buttermilk
1 lb. powdered sugar (4¼ Cups)
1 tsp. PURE VANILLA EXTRACT
1⁄2 Cup chopped nuts, optional
Annette Gong
n the kitchen, my mom and my
grandmother have been the most
influential people in my life,” says
Annette Gong of Phoenix, Arizona.
“I remember when I was a little girl,
my grandma would give me a piece
of bread dough to knead and shape
for baking in a mini loaf pan. And
my mom is a great cook. I got my
sense of adventure from her. I love
to try something new. It gets my
creative juices flowing…it relaxes
me.
“Now I love to cook with my
children, ages 8, 7 and 6. It may
take longer, but I hope I’m instilling
in them my love of cooking and life
skills for the future. They are great
eaters and love good food.”
One treat they can’t resist is their
mom’s Favorite Chocolate Brownies,
which are also popular at the school
where Annette works. “I have the
perfect job. I’m a parochial school
nurse, so when my kids are in school,
I’m right there with them.
“The health office is a resource
to faculty and parents as well as
students. I find I educate with every
interaction I have. Sometimes it’s
very informal. When a child comes
in with a headache or stomach
ache and I find they may have
skipped breakfast, I can use these
brief moments to talk about how
important it is to fuel your body and
get it ready for school or explain how
dehydration can cause headaches.
“I may be taking care of an injury
a child sustained while riding a bike
or skateboard and we can talk about
protective gear and safe riding.
“Sometimes it is more formal
but it’s always fun and interactive.
A sprinkling of white powder on
playground equipment shows how
quickly germs can spread. After
recess, using a black light, I’ll show
the kids where the ‘germs’ hide—on
hands, mouths, even on friends. It’s a
fun lesson in the importance of hand
washing.”
Preheat oven to 350°. Grease a 10x15 rimmed pan
or 9x13 pan (for more cake-like brownies) and set
aside. Sift together the flour, sugar, baking soda
and salt. In a medium-large saucepan, melt the
butter. Add the COCOA and water and stir well to
combine. When the mixture starts boiling, remove
from heat, pour over the dry ingredients and stir.
Add the buttermilk, eggs and VANILLA. Mix well.
Pour into the pan and bake for 18-20 minutes, 25 if
baked in a 9x13 pan.
During the last 10 minutes of baking, make the
frosting. In a saucepan, melt the butter. Add the
COCOA and buttermilk and stir. Remove from heat
and add powdered sugar and VANILLA. Beat until
smooth. Fold in the nuts if desired. Carefully pour
over the brownies while still hot.
Prep. time: 10 minutes
Baking time: 18-25 minutes
Serves: 36
Nutritional Information for brownies without chopped nuts:
Servings 36; Serving Size 1 brownie (59g); Calories 200; Calories
from fat 80; Total fat 8g; Cholesterol 30mg; Sodium 130mg;
Carbohydrate 32g; Dietary Fiber <1g.
See spice Index on page 61
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 sautéed 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
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label. It’s a fun gift to give... and in this
case maybe even more fun to receive.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.29
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
54 Penzeys spices | Fall
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: ¼ 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, 11⁄2 oz. of cinnamon sticks, 1⁄2 oz.
of whole Grenada nutmegs and 1⁄2 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
Cocoa lover’s gift box
#80846 $13.49
G if t B o x es | 4 JAR
Baker’s assortment gift box
#81748 $28.89
salad lover’s gift box
#85641 $20.59
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 Saté
#82282 $41.29
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most popular
meat, poultry and fish seasonings from summertime
grilling to winter broiling.
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $28.49
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $58.29
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $42.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $43.89
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $42.89
Box CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena St. Rib Rub
#85388 $42.89
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $45.79
56
Herb Gift Box
Penzeys spices | Fall
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, Saté 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, 11⁄2 oz. of cinnamon sticks, 1⁄2 oz.
of whole Grenada nutmegs and 1⁄2 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
starter set gift box
#85283 $39.59
G if t B o x es | 8 JAR
Salt Free Grill and broil Gift box
#86988 $45.79
Taste of mexico gift box
#81685 $38.59
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.
The Grand Spice Gift Crate
Pasta & Salad Seasonings Gift Crate
#87137 $179.95
#87337 $114.95
Grill & Broil Gift Crate
The Pepper Gift Crate
A very special gift. Flavorful, exciting, high quality
spices, herbs and seasonings. Everybody needs
exactly what's in this gift, from the beginning
cook to the seasoned expert.
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.
#85962 $136.49
Baker’s Gift Crate
From apple bread to blueberry pie to cookies, this
gift fits the bill for every baking recipe. Our
Baker’s Crate has it all—it might even be the
perfect addition to your own kitchen or a
thoughtful wedding gift.
#83539 $129.95
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
G if t cra t es
#87632 $226.95
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.
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.
#85838 $97.59
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
#82082 $99.95
The Spice Replacement Gift Crate
Two Hearts Gift Crate
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87537 $154.79
The Wedding Gift Crate
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
#87029 $119.95
the big crate of spices
#87632 $226.95
58
58
Penzeys spices | Fall
For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.
GRILL & BROIL Gift crate
#85838 $97.59
pasta & salad seasonings gift crate
#87337 $114.95
two hearts gift crate
#87537 $154.79
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
59
LeAnn and Craig Ludwig enjoy
a Colorado vacation.
LeAnn Ludwig
My mother would always let us
choose what kind of birthday cake we
wanted,” says LeAnn Ludwig, a
ninth-grade math teacher from
Johnston, Iowa. “Time and again we
chose German Chocolate Cake. The
original recipe was pricey to make,
but Mom made multiple
substitutions that reduced the cost
without changing the superb taste.
“I’ve used the German Chocolate
Cake substitutions to teach my
students the substitution method of
solving algebraic equations. It grabs
their attention and helps them to
catch on quickly. My students love it
when I bake for them!”
This fall she’ll begin her 15th year
of teaching math.
“The thing I enjoy most about
teaching is working with students
one-on-one. Ninth graders have
great personalities, a fun sense of
humor and a world of opportunity
open to them. I enjoy seeing their
satisfaction when they understand
the connections between complex
concepts and take their thought
process to a higher level. It has been
particularly rewarding to visit with
former students who have benefited
from their mathematics education.”
Growing up in a large family,
LeAnn saw how her mother worked
to make ends meet. “Mom had a
linen closet we called the Lemon
Closet that was filled with clothes
from top to bottom. She would pull
60
Penzeys spices | Fall
fall
out the clothes each summer and fill
the hallway and we would spend all
day trying on clothes to see what
would fit us for the next school year.
“Hand-me-downs were plentiful
but my desired hand-me-downs were
dessert recipes! We all learned a lot
about cooking and baking from my
mother. When I was five, she gave me
my own single-serving pie tins and a
little rolling pin and let me make
tiny pies to bake next to her big pies.
“As a tribute to my mother, who
has made more meals for us than I
could begin to count (and I’m a
math teacher!) and as a favor to the
rest of the world during these times
when money is tight, I would love to
share our recipe for melt-in-yourmouth German Chocolate Cake.
There really is a way to have your
cake and eat it too.”
German Chocolate Cake
Say “Auf Wiedersehen” to your diet and treat yourself to this delicious, decadent dessert from LeAnn. We
promise you won’t regret it.
Divide the batter among the cake pans. Bake at
3⁄4 Cup NATURAL COCOA POWDER
350° for 30 minutes or until a toothpick inserted
1⁄4 Cup vegetable oil
near the centers comes out clean. Cool on wire
racks for 10 minutes. Remove from pans carefully
1⁄2 Cup water
and cool thoroughly on racks. Frost the top of
1 Cup butter, softened (2 sticks)
each cake with Coconut Pecan Frosting; stack the
2 Cups sugar
layers. Pour the rest of the icing over the top so it
4 egg yolks (save whites for later in recipe)
runs down the sides. Serve while frosting is warm.
1 tsp. PURE VANILLA EXTRACT
Coconut Pecan Frosting (Note from LeAnn: We
13⁄4 Cups whole-wheat flour (or 2 Cups alllove the frosting so much that we double this
purpose flour)
frosting recipe!):
1 tsp. baking soda
1 Cup evaporated milk
1⁄2 tsp. SALT (LeAnn uses PACIFIC SEA SALT)
1 Cup sugar
1 TB. white distilled vinegar + milk to fill
3 egg yolks, slightly beaten
1 Cup (let set 5 minutes before using)
1⁄2 Cup butter (1 stick)
4 egg whites
1 tsp. PURE VANILLA EXTRACT
Preheat oven to 350°. Place a medium-sized glass
11⁄3 Cups flaked coconut
bowl in the freezer for beating the egg whites
1⁄2 Cup chopped pecans (optional)
later. Grease and lightly flour three 8-inch round
cake pans. Line the bottoms of the pans with
In a medium saucepan, combine the evaporated
waxed paper. Set aside.
milk, sugar, egg yolks and butter. Cook, stirring
In a saucepan, combine the COCOA, oil and water.
Bring to a boil, remove from heat and let cool. In
a large mixing bowl, cream the butter and sugar
until fluffy. Add the egg yolks, 1 at a time, beating
well after each. Beat in the VANILLA and cooled
cocoa mixture. In a small bowl, combine the
flour, baking soda and salt. Add the flour mixture
alternately with milk mixture to the chocolate
batter, beating after each addition until smooth.
With clean beaters and the chilled bowl, beat the
egg whites until stiff peaks form. Fold gently into
the batter, using a flexible spatula and an over/
under stirring method until mostly combined.
constantly, over medium heat until thickened,
about 6 minutes. Remove from heat; stir in
VANILLA, coconut and pecans. Frost cake. Store
leftover cake in the fridge.
Prep. time: 30 minutes
Baking time: 30 minutes
Serves: 12-16
Nutritional Information for cake with single frosting recipe and
pecans: Servings 16; Serving Size 1 piece (145g); Calories 500;
Calories from fat 270; Total fat 30g; Cholesterol 170mg; Sodium
330mg; Carbohydrate 56g; Dietary Fiber 4g.
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 . . . . . . . . . . 9
Brady Street Cheese Sprinkle . . 6
Bratwurst Sausage . . . . . . . . . 9
Breakfast Sausage . . . . . . . . . 9
C
Cajun Seasoning . . . . . . . . . . 9
Cake Spice . . . . . . . . . . . . . 12
California Seasoned Pepper . 12
Caraway Seed . . . . . . . . . . . 12
Cardamom . . . . . . . . . . . . . 12
Celery Flakes . . . . . . . . . . . . 13
Celery Salt . . . . . . . . . . . . . . 13
Celery Seed . . . . . . . . . . . . . 13
Charnushka . . . . . . . . . . . . . 13
Cheese Seasonings
Brady Street . . . . . . . . . . . 6
Garden Salad . . . . . . . . . . 6
Rocky Mountain . . . . . . . . 6
Salad Elegant . . . . . . . . . . 6
Sicilian Salad . . . . . . . . . . . 6
Chervil . . . . . . . . . . . . . . . . 13
Chesapeake Bay Seasoning . . . 13
Chicago Steak Seasoning . . . . 13
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
Jalapeño Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . . 12
Chinese Five Spice Powder . 13
Chip & Dip Seasoning . . . . . . 13
Chives . . . . . . . . . . . . . . . . 13
Cilantro . . . . . . . . . . . . . . . 13
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 16
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 13
Cocoa Powder . . . . . . . . . . . 18
Coriander . . . . . . . . . . . . . . 13
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 23
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 20
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 18
English Prime Rib Rub . . . . . . 18
Epazote . . . . . . . . . . . . . . . 18
Fajita Seasoning . . . . . . . . . . 18
Fennel . . . . . . . . . . . . . . . . 18
Fenugreek . . . . . . . . . . . . . . 19
Fines Herbes . . . . . . . . . . 19
Florida Seasoned Pepper . . 19
Four Peppercorn Blend . . . . . 30
4/S . . . . . . . . . . . . . . . . . . 19
4/S Smoky . . . . . . . . . . . . . . 19
4/S Spicy . . . . . . . . . . . . . . 19
Fox Point Seasoning . . . . . . . 19
French Four Spice . . . . . . . 19
Mustard Seed . . . . . . . . . . . 24
Northwoods Seasoning . . . . . 25
Northwoods Fire Seasoning . . 25
Nutmeg . . . . . . . . . . . . . . . 25
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 49
Rosemary . . . . . . . . . . . . . . 41
G
O, P, R
S
Galangal . . . . . . . . . . . . . . . 19
Galena Street Rub . . . . . . . . . 19
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 19
Garlic Salt . . . . . . . . . . . . . . 19
Ginger . . . . . . . . . . . . . . . . 23
Greek Seasoning . . . . . . . . . 22
Gumbo File Powder . . . . . . . . 22
Old World Seasoning . . . . . . . 25
Onion Powder . . . . . . . . . . . 25
Onions, White and Toasted . . . 25
Orange Extract . . . . . . . . . . . 22
Orange Peel . . . . . . . . . . . . 40
Oregano . . . . . . . . . . . . . . . 40
Ozark Seasoning . . . . . . . . . . 40
Paprika . . . . . . . . . . . . . . . . 40
Paprika, Spanish Smoked . . . . 41
Parisien Bonnes Herbes . . . 41
Parsley . . . . . . . . . . . . . . . . 41
Pasta Sprinkle . . . . . . . . . . 41
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 . . . . . . . . . . 41
Pizza Seasoning . . . . . . . . . . 41
Poppy Seed . . . . . . . . . . . . . 41
Pork Chop Seasoning . . . . . . 41
Poultry Seasoning . . . . . . . 41
Pumpkin Pie Spice . . . . . . . . 41
Raspberry Enlightenment . . 42
Saffron . . . . . . . . . . . . . . . . 40
Sage . . . . . . . . . . . . . . . . . 42
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 44
Country French Vinaigrette . 44
Creamy Peppercorn . . . . . . 44
Greek Seasoning . . . . . . . . 44
Green Goddess . . . . . . . 44
Italian Vinegar and Oil . . . . 44
Salsa Salad Seasoning . . . . 44
Salad Elegant Seasoning . . . . . 6
Salt
Grey Sea Salt . . . . . . . . . . 42
Kosher Style Flake Salt . . . . 42
Pacific Sea Salt . . . . . . . . . 42
Sandwich Sprinkle . . . . . . . . 42
Saté Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 42
Seasoned Salt . . . . . . . . . . . 42
Sesame Seeds . . . . . . . . . . . 48
Shallots . . . . . . . . . . . . . . . 48
Shallot Salt . . . . . . . . . . . . . 48
Shrimp and Crab Boil . . . . . 48
Sicilian Salad Seasoning . . . . . 6
Singapore Seasoning . . . . . 48
Soup Base . . . . . . . . . . . . . . 46
Southwest Seasoning . . . . . . 48
Star Anise . . . . . . . . . . . . . . 48
Sumac . . . . . . . . . . . . . . . . 48
Sunny Paris Seasoning . . . . 48
Sunny Spain Seasoning . . . 48
H, I, J, K, L
Herbes de Provence . . . . . . 22
Horseradish Dip . . . . . . . . . . 22
Horseradish Powder . . . . . . . 22
Hot Chocolate Mix . . . . . . . 18
Italian Herb Mix . . . . . . . . 23
Italian Sausage . . . . . . . . . . . 23
Jars (storage) . . . . . . . . . . . . 25
Jerk Chicken/Fish . . . . . . . 23
Jerk Pork . . . . . . . . . . . . . 23
Juniper Berries . . . . . . . . . . . 24
Kala Jeera . . . . . . . . . . . . . . 24
Kraków 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 . . . . . . . . . . 24
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 . . . . . . . . . . 49
Tandoori Seasoning . . . . . . 21
Tarragon . . . . . . . . . . . . . . . 48
Thyme, French . . . . . . . . . . . 48
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 48
Tsardust Memories . . . . . . . . 48
Turkish Seasoning . . . . . . . . . 49
Turmeric . . . . . . . . . . . . . . . 49
Tuscan Sunset . . . . . . . . . 49
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . 50, 52
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 49
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 49
Zatar (Zahtar) . . . . . . . . . . . . 49
1-800-741-7787 | www.penzeys.com
61
Two more of us
While the world was moving along this summer something truly
magical happened. My wife Jeri gave birth to two of the most
amazing people I have ever met. William Jasper Penzey came July
27th. His brother David Joseph Penzey decided to wait for the
28th. I know so little of David and Billy Jasper but I am sure I love
them beyond all imagination.
A most delicious future.
I promise.
Your Dad
62
Penzeys spices | Fall
Recipe for a Lifetime or Two
Some sort of food
seasoned with:
1
tsp. Kindness
tsp. Compassion
1⁄2 tsp. Hope
1⁄4 tsp. Pride
1⁄8 and 1 heaping TB. Love
Our daughter Theodora, she likes to be called
Teddi, is six and one half years old. For her I now
know not only the foods she loves, but at least
for right now, exactly the way she loves them.
Day after day together we have discovered
See spice Index on page 61
what needs to be crunchy, juicy, smooth, crispy,
tender, browned or simply melted. For these
amazing boys, sleeping next to me at this
moment, David in his little red cap, Billy Jasper
in his blue, I honestly have not yet gained a
clue. But the Lord be willing, finding out will be
the adventure of a lifetime.
Find commitments, they are worth far more
than… anything.
1-800-741-7787
1-800-741-7787 |
| www.penzeys.com
www.penzeys.com
63
63
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