LOVE TO COOK–COOK TO LOVE
Volume One, Issue Three
NORTH WOODS MUFFINS • RED BEANS AND RICE • POLISH CHILI • LEMON BARS
The people and the
place we call home
Great Milwaukee is our 4-times-a-year special edition of the Penzeys catalog where we celebrate the unique history of our
hometown community and the culture of Kindness it has put in motion. We mail every issue to customers on our mailing list
living in Wisconsin. If you are not currently receiving Great Milwaukee and wish to, or live outside Wisconsin and don’t want to
miss a single issue, please email your address to [email protected] or call us at 1-800-741-7787.
Welcome to the third issue of our Great Milwaukee edition of the Penzeys
catalog. I think you’ll find the spirit of Milwaukee, the feelings of the holidays and
the kindness of cooking all came together to make something very special. With
this really being one of our best catalogs ever we decided to share this issue with
our customers beyond our home state. I hope everyone enjoys it.
For us, Great Milwaukee is about celebrating our community that’s now grown
well beyond its original borders but is still tied together by the incredible kindness we all share. Great Milwaukee is also our way of trying to pay back to this
spirit of kindness that has made Penzeys’ success possible and keep this spirit
alive to nurture the success of those who come after us. So many businesses
around here benefit from this spirit and appreciate it and find their ways to give
back to it. Our catalog, website and conversations in our stores give us a pretty
unique way to salute this spirit of kindness. It’s a lot of fun.
And it’s not just that kindness is nice; the reality is Kindness Works. Just as
Detroit thrived and is once again emerging from tough times on the strength of
its automotive cluster, and Silicon Valley has sparkled because of its technology
cluster, the economy of Great Milwaukee works as a kindness cluster. With the
value of kindness ever increasing, I think there will come a time where the world
sees what we have here equally as valuable. Scratch the surface of most any business that’s been here a while and right below what that business does to make a
living you will find a layer of kindness that makes them really good at what they
do. Starting a business is never easy, but surrounding yourself with people who
care sure does help.
Great Milwaukee is also our answer to those from outside our community who
see the value here not so much in our kindness as in our natural resources. Over
the last few elections these groups have spent incredible sums of money to try to
remake us into their ideal image. Whether you are here to start a business, raise
a family or simply live your life, please don’t buy in to what they’re selling; we
simply can’t afford it. The spirit of kindness that we have here has real value; it is
our economy, what we have to offer the world, and quite simply our way of life.
The spirit of Great Milwaukee is far too valuable to ever let slip away.
In our first Great Milwaukee issue I shared the story of a woman who came to
our area through a job transfer, only to be transferred back to her home five years
later. Overwhelmed and frustrated with trying to arrange care for her mother
back in her home state she told me, “You people don’t know what it’s like to live
in a place where no one cares.”
She’s right. I don’t know, and I honestly hope I never have to. I don’t want
my kids to grow up in that unkind of world, and I don’t want anyone else’s kids
anywhere to have to grow up in that world either. Through the message of Great
Milwaukee I think we have the chance to not only keep the spirit of our community alive, but share it as well. Great Milwaukee—pass it on.
Happy Holidays,
[email protected]
A Community
of Kindness
Great Milwaukee
We live in an amazing community.
Penzeys Great Milwaukee is a
celebration of our Home. Great
Milwaukee is a place that
overcomes the borders of many
counties, towns and cities, and the
people of Great Milwaukee come
from every possible background,
yet the Spirit of Kindness that
makes Milwaukee Great knows no
boundaries, no limits.
For spices we have traveled the
world over. We have stores across
the country. Wherever we have
gone we have met kind people.
But the amount of kindness we
have here, the way it weaves
through our lives and the way we
nurture kindness, is something
we’ve found to pretty much be
unique. The time has come to
share our experience and our love
for the place we call home, the
place we call Great Milwaukee.
Open your eyes to the beauty.
There is so much to be proud of.
Holiday 2013
Roasted Sweet Potato and Apple Casserole
5
Meat Stuffing from Cindy Datka
6
Ani’s Brownies
11
CHILI PEPPERS & POWDERS
12
CINNAMON SWEETNESS North Woods Muffins
from Carol Zokan-Cameron
14
Three Sisters Soup
17
Ani’s Baked Pasta from Peg Grafwallner
23
Red Beans and Rice
25
Carmela’s Italian Cauliflower Sauce
27
Dilly Salad with Mom’s Dressing
from Mary Reina
27
Harira 33
Vegan Mac ‘n’ Cheeze
35
PEPPERS & PEPPERCORNS
Polish Chili from Stacey Sabert
Pigs in the Blanket
36-39
Blackened Pork Chops from
the Victory Garden Initiative
53
Tomato-Basil Spaghetti Squash
53
Mama’s Missouri Lasagna
from Andrea Klubertanz
54
Turkey Chili
55
Peanut Butter Stewed Chicken
from Donna Johnson
56
GIFT BOXES & CRATES
57
Beef Couscous from Nancy Becher
60
SPICE INDEX
61
ONE FOR THE ROAD
French Toast
62
FIND A PENZEYS STORE NEAR YOU!
4144 N. 56th St.
414-447-1775
5016 S. 74th St.
414-817-0773
I-94 and Hwy. 83
3220 Golf Rd.
262-646-7779
Challah from Marge Eiseman
43
619 E. Silver Spring Dr.
414-961-1777
Baki’s Burrito Pie
47
12001 W. Capitol Dr.
414-760-7307
VERY VANILLA
Banana Mocha Cake from Erin Ortiz
48
11880 74th Place, Suite A
NE Corner, I-94 & HWY50
W62 N604 Washington Ave.
262-857-4737
262-377-9777
CHRISTMAS COOKIE CLASSICS
Spritz Cookies
Bruna Kakor
Lemon Bars
Pecan Sandies
50
16750 W. Bluemound Rd.
262-785-6777
Or Call
1-800-741-7787
Page 27
Page 50
Page 32
Lucy helps Cindy maintain a
stress-free work environment.
Cindy Datka
Cindy and Gary Datka met the
summer after their junior year in high
school. “We met through a mutual
friend who was my best friend in high
school and knew Gary through a CB
radio group. Yes, that was the ‘social
media’ of our generation,” laughs
Cindy.
It must have been love at first sight,
or the closest thing to it. “We got
married a year after we graduated
from high school,” Cindy says. “For
the first 10 years we lived in the
same subdivision where I grew up.
We lived on the far west street in the
neighborhood, my parents lived on
the center street, and my aunt, uncle
and cousins lived on the far east
street.”
They have never strayed too far
from those familial beginnings. They
live in Greenfield, just five miles from
her mom’s home, the one on that
center street “out in Muskego.” And
since we’re measuring, it’s about the
same distance to Gary’s mom, who
lives “down in Franklin.”
“When Gary and I were dating, his
mom made a couple of dishes that
were, like, wow,” says Cindy. “She
made the most amazing pork roast
on the stove with onions and gravy.
She taught me how to make that. And
Gary’s aunt—their family is from the
Upper Peninsula—showed me how to
make pasties and meat pies, which are
specialties up there. Those are family
recipes that you just don’t find in
cookbooks. Even if you can find them,
it’s so different when someone shows
you how to make it.”
It’s really nice, Cindy says, to have
family so close. “We try to get together
a couple of Sundays a month. We’ll
have them to our house for lunch and
then we spend the afternoon playing
Mexican Train dominoes.”
The gatherings provide a great
opportunity to try out new recipes.
Story continues on page 6
Roasted Sweet Potato
and Apple Casserole
Cindy says: “I have never really liked the sweet
potato casseroles that have all the brown sugar and
marshmallows, so I came up with my own version. It
really brings out the flavor of the sweet potatoes and
is not overly sweet.”
3 lbs. sweet potatoes, peeled and cut into
1-inch cubes
2 TB. canola oil
1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
1⁄4 tsp. salt
11⁄4 tsp. APPLE PIE SPICE
2 medium apples (Cindy likes Fuji), peeled
and chopped fairly large
1 tsp. canola oil
1
⁄2 tsp. APPLE PIE SPICE
1 Cup vanilla yogurt (or 1 cup plain yogurt
plus1⁄4 tsp. VANILLA EXTRACT and 1-2 TB.
sugar if desired)
Preheat oven to 400°. In a large bowl, combine the
sweet potatoes with the oil and stir until coated.
Sprinkle with the PEPPER, salt and APPLE PIE SPICE.
Mix until the cubes are thoroughly and evenly
coated. Line a baking sheet with foil and spray with
nonstick cooking spray. Spread the sweet potatoes
in an even layer on the pan. Roast at 400° until
tender and slightly brown (caramelized) on the
bottom, about 30-35 minutes. They should be soft
enough to mash.
While the potatoes are baking, place the chopped
apples in a bowl. Add the oil and mix. Add the
APPLE PIE SPICE and mix to thoroughly combine.
Line a baking sheet with foil and spray with
nonstick spray. Spread the apples in a single layer
on the pan. Roast at 400° until tender, about 20-25
minutes.
When the sweet potatoes and apples are nice and
tender, place in a large bowl and add the yogurt.
Mash by hand (do not use an electric mixer or they
will have a gluey texture). Serve immediately or
cover and refrigerate. To reheat, place in a casserole
dish and bake, covered, at 350° until heated
through, about 30-45 minutes.
Prep. time: 15 minutes plus 45 minutes cooking
time
Cooking time: 30-45 minutes for reheating
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 cup (316g);
Calories 300; Calories from fat 50; Total fat 6g; Cholesterol 0mg;
Sodium 250mg; Carbohydrate 59g; Dietary Fiber 8g; Sugars 21g;
Protein 6g.
1-800-741-7787 | www.penzeys.com
5
“Cindy Datka” continued from page 5
It could be lunch or dinner, or maybe
just snacks and munchies. Cindy loves
cooking for all occasions, big or small.
“Sometimes we cook just to celebrate
our family and friends,” she says.
“Ever since I was old enough to
stand on a chair I was in the kitchen,
either cooking with my mom or my
grandma,” says Cindy. “We weren’t
a family that ate out a lot. We ate at
home every night and it was always
dinner together with the family. I still
have family favorite recipes. They
aren’t fancy, but there’s comfort in the
food I grew up with. And there are
days when I need to fix something like
that because I’ve had a bad day or a
very busy day and I need to unwind.
So I go home and cook dinner.
“I had one of those days last week
where I needed to go home and make
meatloaf. That’s one of my favorites.
Swiss steak is another.”
Cindy also enjoys some adventurous
cooking with her friend Debbie.
They’ll do a theme dinner that starts
with selecting a country, followed
by some engaging research and the
eventual menu and recipe selections.
“The only requirement is, it has to be
something we’ve never had before,”
says Cindy. “The first one we did was
Greek, and we got a little carried away.
We made an appetizer, a soup, a salad,
a bread, two entrees, two sides, and
baklava. We started eating at 5 o’clock
and didn’t finish until 10!”
Then there's Lucy, a Belgian
Malinois who was an unexpected but
very welcome surprise to the family.
Lucy recently went through advanced
obedience training and may one day
become a therapy dog. “She is a real
social butterfly,” says Cindy. “The
greatest thing about owning your
own company (the Datkas have a
printing and promotions business in
Milwaukee) is you get to take your dog
to work. She loves to meet everyone
6
Penzeys spices | Great Milwaukee
Meat Stuffing
“This recipe is from my mother-in-law. It is a family recipe and a ‘must have’ for holiday meals. I grew up with
bread stuffing, so I had never had anything like this before.”
1 14-oz. bag stuffing cubes (Cindy uses
sage and onion-flavored)*
5-6 Cups water
1 tsp. PENZEYS FRESHLY GROUND PEPPER
11⁄2 tsp. salt
5 tsp. POULTRY SEASONING
31⁄2 lbs. ground beef
1 large onion, chopped fine
* We cut a 1 lb. loaf of sliced sandwich bread
into cubes after removing the two crust slices
and spread it in a pan. We sprinkled it with 1 tsp.
GRANULATED ONION and 1⁄2 tsp. RUBBED SAGE,
tossed to combine and let it dry out overnight.
In a large bowl, combine the stuffing cubes with
5 cups of the water and let stand until the cubes
have absorbed the water and the stuffing mix is
soft. You want the stuffing mix very soft, so you
may need to add more water. You want all of the
water to be absorbed but you don’t want any water
that comes in.”
Gary and Cindy became familiar
with the Belgian Malinois breed while
volunteering in People and Paws
Search and Rescue, an organization
that primarily serves Wisconsin in
locating missing persons. Most cases
involve children and the elderly. They
are also members of the Greenfield
Police Citizen Academy Alumni
Association and Wauwatosa Crime
“standing” in the bowl. Also, if you are going to
use the stuffing to stuff a turkey, add 1⁄2 Cup less
water, as the stuffing will absorb drippings from
the turkey. Add the salt, PEPPER and POULTRY
SEASONING to the stuffing and mix well.
In a large skillet, brown the ground beef and the
onions. Drain very well. Add to the stuffing and
mix well. Let cool, cover and refrigerate overnight.
This stuffing is best made a day ahead, as the time
in the fridge makes it extra creamy when cooked.
You can either use this to stuff a turkey or put in a
large casserole dish and bake, covered, at 350° for
at least 1 hour.
Prep. time: 60 minutes
Cooking time: 60 minutes
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 cup (278g);
Calories 370; Calories from fat 130; Total fat 14g; Cholesterol
85mg; Sodium 910mg; Carbohydrate 27g; Dietary Fiber 1g;
Sugars 3g; Protein 30g.
Stoppers.
“We like to get involved in
organizations both in the community
where we live and where we own our
business,” says Cindy. “I especially
love helping on the search and rescue
team. It’s amazing to watch the dogs
work. And it’s very rewarding when
you have a chance to bring someone
home to their family.”
–Jim Smith
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 $ 4.55
1⁄2 cup jar (net 2.5 oz.) #10153 $7.89
4 oz. bag #10140 $ 7.65
8 oz. bag #10182 $ 13.89
1 lb. bag #10111 $ 26.40
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .8 oz.) #50139 $ 3.79
1⁄ 2 cup jar (net 1.9 oz.) #50155 $ 6.29
4 oz. bag #50142 $ 6.65
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 $ 3.09
1⁄ 2 cup jar (net 1.5 oz.) #50250 $ 5.09
4 oz. bag #50247 $ 4.89
8 oz. bag #50289 $ 8.55
1 lb. bag #50218 $ 15.80
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 3.65
1⁄ 2 cup jar (net 2.0 oz.) #40257 $ 6.09
4 oz. bag #40244 $ 5.69
8 oz. bag #40286 $ 10.15
1 lb. bag #40215 $ 18.90
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net .9 oz.) #50339 $ 3.45
1⁄ 2 cup jar (net 2.2 oz.) #50355 $ 5.69
4 oz. bag #50342 $ 5.15
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 3.65
1⁄ 2 cup jar (net 2.2 oz.) #40457 $ 6.09
4 oz. bag #40444 $ 5.35
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 3.65
1⁄ 2 cup jar (net 2.2 oz.) #40352 $ 6.09
4 oz. bag #40349 $ 5.35
Annatto Seeds
A must for South American, Caribbean & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 3.29
1⁄ 2 cup jar (net 2.8 oz.) #50555 $ 5.49
4 oz. bag #50542 $ 3.45
See spice Index on page 61
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 $ 4.35
1⁄ 2 cup jar (net 2.2 oz.) #10258 $ 7.55
4 oz. bag #10245 $ 7.99
8 oz. bag #10287 $ 14.69
1 lb. bag #10216 $ 27.90
Arizona Dreaming
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 and natural
smoke flavoring.
1⁄ 4 cup jar (net .9 oz.) #15837 $ 4.09
1⁄ 2 cup jar (net 2.1 oz.) #15853 $6.85
4 oz. bag #15840 $ 7.09
8 oz. bag #15882 $ 12.79
1 lb. bag #15811 $ 24.30
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 $ 3.29
1⁄ 2 cup jar (net 2.5 oz.) #40552 $5.49
4 oz. bag #40549 $ 3.79
8 oz. bag #40581 $ 6.29
1 lb. bag #40510 $ 11.20
BBQ 3001
Baking Spice
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, 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 and cardamom.
1⁄4 cup jar (net .7 oz.) #11734 $ 4.25
1⁄ 2 cup jar (net 1.7 oz.) #11750 $ 7.29
4 oz. bag #11747 $ 9.79
8 oz. bag #11789 $ 18.25
1 lb. bag #11718 $ 35.20
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 and cilantro.
1⁄4 cup jar (net 1.0 oz.) #10337 $ 4.69
1⁄ 2 cup jar (net 2.4 oz.) #10353 $ 8.19
4 oz. bag #10340 $ 8.45
8 oz. bag #10382 $ 15.65
1 lb. bag #10311 $ 29.90
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 $4.45
1⁄2 cup jar (net 2.5 oz.) # 20251 $7.75
4 oz. bag #20248 $ 7.29
8 oz. bag #20280 $13.45
1 lb. bag #20219 $ 25.50
New!
The next step in the evolution of flavor. Whether you’re grilling, broiling, roasting or
stir-frying, a sprinkle of BBQ 3001 will bring a burst of life to every dish. For tender and
delicious ribs, rub on 2-3 tsp. per pound and then slow cook in the oven at 240° for 3-4
hours. For extra smoky flavor, grill over indirect
heat for 2-4 hours. Sprinkle BBQ 3001 on veggies
(especially great on zucchini), grilled or pan-seared
fish and skewered shrimp. Healthy, quick and tasty.
Hand-mixed from: paprika, black pepper, salt, mustard,
nutmeg, citric acid, garlic, allspice, sugar, ginger, thyme,
sage, white pepper, red pepper, cinnamon, natural
smoke flavoring and vanilla beans.
1⁄4 cup jar (net 1.0 oz.) #22239 $ 4.45
1⁄2 cup jar (net 2.3 oz.) #22255 $7.75
4 oz. bag #22242 $ 7.29
8 oz. bag #22284 $ 13.45
1 lb. bag #22213 $ 25.50
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush on
ribs toward the end of cooking, or bake chicken breasts or
pork chops in the oven and brush with sauce for the final
ten minutes of cooking. This blend is perfect for any grilled
food, from quickly grilled steaks to slower cooked whole
chicken. Great for fish and skewers with meat and
vegetables. Hand-mixed from: flake salt, paprika, allspice,
cayenne pepper, nutmeg, black pepper, thyme, ginger, white
pepper and Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 4.55
1⁄2 cup jar (net 2.5 oz.) #23957 $ 7.89
4 oz. bag #23944 $ 7.65
8 oz. bag #23986 $ 13.89
1 lb. bag #23915 $ 26.40
Basil
Basil is the perfect herb for pasta, tomato sauce, and
chicken. The flavor of sweet basil is almost addictive and
there is little that a bit of basil can’t improve. Known as a
tomato’s best friend, add basil to salads, soups, fish and
vegetables. Basil is a wonderful addition to meat and
poultry as well. Add basil toward the end of cooking for
the strongest flavor. California basil is a little stronger
than French basil, due mainly to better dehydration
technology, and is the basil of choice for Italian and
American cooking. French basil has a bit of anise flavor
many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 2.49
1⁄ 2 cup jar (net .4 oz.) #30159 $ 3.99
1 oz. bag #30162 $ 3.55
4 oz. bag #30146 $ 7.99
8 oz. bag #30188 $ 14.69
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .2 oz.) #30238 $ 2.75
1⁄ 2 cup jar (net .7 oz.) #30254 $ 4.35
1 oz. bag #30267 $ 3.09
4 oz. bag #30241 $ 6.95
8 oz. bag #30283 $ 12.65
asy
So euse!
to
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 $ 3.55
1⁄ 2 cup jar (net 1.5 oz.) #10458 $ 5.95
4 oz. bag #10445 $ 7.29
8 oz. bag #10487 $13.45
1 lb. bag #10416 $ 25.50
Bay Leaves
Turkish bay leaves are the best in the world. Though not
as strong as the California variety, they have a natural
depth of flavor that the California bay leaves can’t hope to
match. Bay leaves grow wild on the hilly mountains of
western Turkey in the area around Izmir (Smyrna). The
flavor of bay leaves is perfect for adding to roast pork or
chicken, pot roast, turkey or ham, use 2-3 leaves and
remove before serving. Bay leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A
surprising fact is that bay leaves improve the flavor of
salt-free dishes with their rich flavor. Note: bay leaves are
very light (8 ounces by weight equals one gallon by
volume).
Whole Turkish Bay Leaves
1⁄ 2 oz. bag #30391 $ 2.65
1 oz. bag #30362 $ 3.89
4 oz. bag #30346 $ 8.99
8 oz. bag #30388 $ 16.65
1 lb. bag #30317 $ 31.80
8 Jar Grill & Broil Gift Box
#86480 $ 56.95
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 $ 4.25
1⁄ 2 cup jar (net 2.6 oz.) #20556 $ 7.19
4 oz. bag #20543 $ 6.29
8 oz. bag #20585 $ 11.19
1 lb. bag #20514 $ 20.90
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
¹/4 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 $ 2.85
1⁄ 2 cup jar (net .6 oz.) #32153 $ 4.55
4 oz. bag #32140 $ 9.79
8 oz. bag #32182 $ 18.25
1 lb. bag #32111 $35.20
Red Bell Pepper Flakes 3 ⁄ 8” Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 3.19
1⁄ 2 cup jar (net .9 oz.) #32258 $ 5.25
4 oz. bag #32245 $ 9.79
8 oz. bag #32287 $ 18.25
1 lb. bag #32216 $ 35.20
Red & Green Bell Pepper Flakes 3 ⁄ 8” Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 3.09
1⁄ 2 cup jar (net .8 oz.) #32353 $ 5.15
4 oz. bag #32340 $9.79
8 oz. bag #32382 $ 18.25
1 lb. bag #32311 $ 35.20
Berbere Seasoning
New!
Awesomely hot and spicy North African-style hot
pepper blend. No salt, no mild paprika, just a lot of
Cayenne Red Pepper with the rich flavors of fenugreek
and cardamom. It’s not just hot, it’s berbere hot.
Hand-mixed from: cayenne red pepper, garlic, ginger,
fenugreek, cardamom, cumin, black pepper, allspice,
turmeric, cloves, Ceylon cinnamon and coriander.
1⁄4 cup jar (net .9 oz.) #12836 $ 2.69
1⁄ 2 cup jar (net 2.1 oz.) #12852 $ 4.39
4 oz. bag #12849 $ 3.99
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.
8
Penzeys spices | Great Milwaukee
1⁄4 cup jar (net 1.3 oz.) #20635 $ 4.25
1⁄ 2 cup jar (net 2.7 oz.) #20651 $ 7.29
4 oz. bag #20648 $ 6.29
8 oz. bag #20680 $ 11.19
1 lb. bag #20619 $ 20.90
Cake Spice
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 and Cayenne Red Pepper.
1⁄4 cup jar (net 1.1 oz.) #10537 $ 4.09
1⁄ 2 cup jar (net 2.5 oz.) #10553 $7.09
4 oz. bag #10540 $ 6.15
8 oz. bag #10582 $ 11.09
1 lb. bag #10511 $ 20.90
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.
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.99
1⁄ 2 cup jar (net 1.9 oz.) #10858 $ 6.95
4 oz. bag #10845 $ 7.99
California-Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt-free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion and garlic.
1⁄4 cup jar (net 1.0 oz.) #10937 $ 4.55
1⁄ 2 cup jar (net 2.3 oz.) #10953 $ 7.99
4 oz. bag #10940 $ 8.45
8 oz. bag #10982 $ 15.65
1 lb. bag #10911 $ 29.80
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
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 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 .5 oz.) #50634 $ 6.85
1⁄ 2 cup jar (net 1.3 oz.) #50650 $ 12.79
4 oz. bag #50647 $ 30.75
Whole Fancy Green Guatemalan Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 6.39
1⁄ 2 cup jar (net 1.7 oz.) #50755 $ 11.39
4 oz. bag #50742 $ 20.55
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 5.09
1⁄ 2 cup jar (net 1.3 oz.) #50850 $ 8.89
4 oz. bag #50847 $ 22.79
1⁄4 cup jar (net .3 oz.) #10632 $ 2.75
1⁄ 2 cup jar (net .8 oz.) #10658 $ 5.35
1 oz. bag #10661 $ 4.69
4 oz. bag #10645 $ 11.09
8 oz. bag #10687 $ 20.89
Whole Dutch Caraway Seed
Whole Guatemalan Cardamom Seeds (no shell)
Ground Dutch Caraway Seed
Ground Guatemalan Cardamom Seeds (no shell)
Bratwurst Sausage Seasoning
1⁄ 4 cup jar (net .8 oz.) #41038 $ 3.09
1⁄ 2 cup jar (net 1.8 oz.) #41054 $ 4.79
4 oz. bag #41041 $ 4.55
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 3.09
1⁄ 2 cup jar (net 2.1 oz.) #51057 $ 4.79
4 oz. bag #51044 $ 3.29
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg and
onion.
1⁄ 4 cup jar (net 1.6 oz.) #28031 $ 3.65
1⁄ 2 cup jar (net 3.4 oz.) #28057 $ 6.29
4 oz. bag #28044 $ 3.65
Breakfast/Pork Sausage Seasoning
A 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 and thyme.
1⁄4 cup jar (net 1.3 oz.) #50939 $ 8.89
1⁄ 2 cup jar (net 2.8 oz.) #50955 $ 16.75
4 oz. bag #50942 $ 19.39
1⁄4 cup jar (net 1.2 oz.) #40936 $ 8.55
1⁄ 2 cup jar (net 2.4 oz.) #40952 $ 15.95
4 oz. bag #40949 $ 21.65
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 $ 2.99
1⁄ 2 cup jar (net .7 oz.) #30559 $ 4.89
1 oz. bag #30562 $ 4.35
4 oz. bag #30546 $ 10.09
8 oz. bag #30588 $ 18.95
1⁄4 cup jar (net 1.8 oz.) #28136 $ 3.79
1⁄ 2 cup jar (net 3.6 oz.) #28152 $ 6.39
4 oz. bag #28149 $ 3.65
8 oz. bag #28181 $ 6.09
1 lb. bag #28110 $10.60
Cajun Seasoning
One of America’s most popular seasonings. Shake
heavily on chicken, fish or steaks on the grill for robust
and spicy flavor. Add 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 $ 4.55
1⁄ 2 cup jar (net 2.1 oz.) #20851 $ 7.75
4 oz. bag #20848 $ 7.65
8 oz. bag #20880 $ 13.89
1 lb. bag #20819 $ 26.40
See spice Index on page 61
4 Jar Herb Gift Box
#81043 $ 20.49
One of our mostes!
popular gift box
1-800-741-7787 | www.penzeys.com
9
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 $ 3.45
1⁄ 2 cup jar (net 4.6 oz.) #20956 $ 5.69
4 oz. bag #20943 $2.39
8 oz. bag #20985 $ 3.65
1 lb. bag #20914 $ 5.60
Celery Seed
Black pepper is the best spice for beef, but many 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 $2.85
1⁄ 2 cup jar (net 1.9 oz.) #51152 $4.55
4 oz. bag #51149 $ 3.29
8 oz. bag #51181 $ 5.15
1 lb. bag #51110 $ 8.80
Ground Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #41133 $3.09
1⁄ 2 cup jar (net 1.9 oz.) #41159 $ 4.89
4 oz. bag #41146 $ 3.79
8 oz. bag #41188 $ 6.29
1 lb. bag #41117 $ 11.30
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.99
1⁄ 2 cup jar (net 1.9 oz.) #51257 $4.79
4 oz. bag #51244 $ 3.29
Chervil
A sweet herb often used in Europe in the same way
we use parsley flakes. From Holland.
1⁄ 4 cup jar (net .15 oz.) #30638 $ 2.65
1⁄ 2 cup jar (net .4 oz.) #30654 $ 4.09
1 oz. bag #30667 $ 4.25
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 4.09
1⁄ 2 cup jar (net 2.7 oz.) #21058 $ 7.09
4 oz. bag #21045 $ 5.69
Chicago Steak Seasoning
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix
1 TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid and natural hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #29933 $ 5.59
1⁄ 2 cup jar (net 3.6 oz.) #29959 $ 9.95
4 oz. bag #29946 $ 7.65
8 oz. bag #29988 $ 13.89
1 lb. bag #29917 $ 26.40
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.
1⁄4 cup jar (net .9 oz.) #11039 $ 4.35
1⁄ 2 cup jar (net 2.1 oz.) #11055 $ 7.55
4 oz. bag #11042 $ 8.45
8 oz. bag #11084 $ 15.65
1 lb. bag #11013 $ 29.90
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 tsp. 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 and citric acid.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 5.25
1⁄ 2 cup jar (net 3.8 oz.) #26758 $ 9.49
4 oz. bag #26745 $ 6.65
8 oz. bag #26787 $ 12.09
1 lb. bag #26716 $ 22.70
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.
1⁄4 cup jar (net .05 oz.) #30733 $ 2.29
1⁄ 2 cup jar (net .1 oz.) #30759 $ 3.45
1 oz. bag #30762 $ 6.85
Cheese
Seasonings
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 $ 5.95
1⁄ 2 cup jar (net 2.8 oz.) #20756 $10.59
4 oz. bag #20743 $ 10.75
8 oz. bag #20785 $ 20.19
1 lb. bag #20714 $ 38.90
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 $ 5.15
1⁄ 2 cup jar (net 3.2 oz.) #27050 $ 9.15
4 oz. bag #27047 $ 7.65
8 oz. bag #27089 $ 13.89
1 lb. bag #27018 $ 26.60
Rocky Mountain Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell
peppers, Parmesan cheese [part-skim milk, cheese
culture, salt, enzymes, cellulose powder, potassium
sorbate], salt, sesame, poppy, shallots, arrowroot and
white pepper.
1⁄ 4 cup jar (net 1.0 oz.) #27139 $ 4.45
1⁄ 2 cup jar (net 2.2 oz.) #27155 $ 7.75
4 oz. bag #27142 $ 8.45
8 oz. bag #27184 $ 15.65
1 lb. bag #27113 $ 29.90
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 and green pepper.
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #27250 $ 7.89
4 oz. bag #27247 $ 7.65
8 oz. bag #27289 $ 13.89
1 lb. bag #27218 $ 26.60
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.) #27339 $ 5.25
1⁄ 2 cup jar (net 2.9 oz.) #27355 $ 9.15
4 oz. bag #27342 $ 8.45
8 oz. bag #27384 $ 15.65
1 lb. bag #27313 $ 29.90
Cocoa Powder
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 $ 3.09
1⁄ 2 cup jar (net 2.1 oz.) #42356 $ 4.89
4 oz. bag #42343 $ 3.45
8 oz. bag #42385 $ 5.69
1 lb. bag #42314 $ 10.10
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 $ 3.19
1⁄ 2 cup jar (net 2.1 oz.) #42451 $ 5.15
4 oz. bag #42448 $ 3.89
8 oz. bag #42480 $ 6.50
1 lb. bag #42419 $ 11.30
Hot Chocolate Mix
with a Hint of Mint
Ani’s Brownies
Shoot straight to the top of Santa’s nice list by leaving him a plate of these brownies from Peg Grafwallner and
her daughter Ani. To read about the Grafwallners, turn to page 22.
1
1
1
2
1
⁄2 1
⁄3 1
⁄4 1
⁄2 1
⁄4 stick butter (1⁄2 Cup), melted
Cup sugar
tsp. PURE VANILLA EXTRACT
eggs
Cup all-purpose flour
Cup COCOA POWDER
tsp. baking powder
Cup chocolate chips
Cup powdered sugar
Preheat oven to 350°. Grease an 8- or 9-inch
square baking pan and set aside. In a mixing bowl,
combine the melted butter, sugar and VANILLA.
See spice Index on page 61
Add the eggs and beat well. Add the flour, COCOA
and baking powder and beat to combine. Stir in
the chocolate chips. Spread the batter in the pan
and bake at 350° for 22-25 minutes, until edges
start to pull away from side of pan. When cool, cut
and sprinkle with powdered sugar.
Prep. time: 10 minutes
Baking time: 22-25 minutes
Serves: 9
Nutritional Information: Servings 9; Serving Size 1 brownie (48g);
Calories 200; Calories from fat 120; Total fat 14g; Cholesterol
75mg; Sodium 115mg; Carbohydrate 17g; Dietary Fiber 1g;
Sugars 4g; Protein 3g.
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 and
peppermint oil.
1⁄ 2 cup jar (net 3.8 oz.) #15758 $ 4.55
2 cup jar (net 13.4 oz.) #15729 $ 10.59
1 lb. stand up bag (net 16.0 oz.) #15716 $ 10.50
Hot Chocolate Mix
Rich, smooth flavor. Just mix 1 rounded
tablespoon Penzeys Hot Chocolate Mix into each
cup of milk. Stir well, simmer gently. And try our
Hot Chocolate Mix in your coffee for a rich Cafe
Mocha. Just mix 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 and real
vanilla beans.
1⁄2 cup jar (net 3.8 oz.) #15653 $ 3.89
2 cup jar (net 13.4 oz.) #15624 $ 8.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 8.30
1-800-741-7787 | www.penzeys.com
11
Chili Seasonings
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 full-flavored, spicy chili and other dishes. For Chinese cooking, tien tsin
peppers are most common, and in Indian cooking sanaam and dundicut peppers are
used, along with a variety of spices. Remember to combine the heat of chili peppers
with other spices, so the finished dish will have a full-bodied flavor. Since chili peppers
are dried vegetables, they will keep best if stored in the refrigerator, especially during
the summer.
Chipotle
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 $ 5.59
1⁄ 2 cup jar (net 2.4 oz.) #41454 $9.95
4 oz. bag #41441 $ 11.29
8 oz. bag #41483 $ 21.35
1 lb. bag #41412 $ 41.30
Whole Red New Mexican Chipotle Pepper (Morita)
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 $3.79
1⁄ 2 cup jar (net 1.9 oz.) #41759 $ 6.49
4 oz. bag #41746 $ 7.09
8 oz. bag #41788 $ 12.79
1 lb. bag #41717 $ 24.20
Ancho Chili Peppers
3,000 heat units
1 oz. bulk bag #52067 $ 2.85
4 oz. bag #52041 $ 6.65
8 oz. bag #52083 $ 12.09
1 lb. bag #52012 $ 22.70
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 $ 3.55
1⁄ 2 cup jar (net 2.4 oz.) #42051 $ 5.95
4 oz. bag #42048 $ 4.55
8 oz. bag #42080 $ 7.89
1 lb. bag #42019 $ 14.40
1⁄ 2 oz. bulk bag #51499 $ 3.79
1 oz. bulk bag #51460 $ 6.15
4 oz. bag #51444 $ 14.59
8 oz. bag #51486 $ 27.85
1 lb. bag #51415 $ 54.30
Arbol Chili Peppers
35,000 heat units
1 oz. bulk bag #51660 $ 3.45
4 oz. bag #51644 $ 7.75
8 oz. bag #51686 $ 14.25
1 lb. bag #51615 $ 27.10
Arbol
Cascabel Peppers
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.85
$ 6.65
$ 12.09
$ 22.70
Cascabel
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 $ 3.45
1⁄ 2 cup jar (net 2.1 oz.) #41854 $ 5.69
4 oz. bag #41841 $ 5.35
8 oz. bag #41883 $ 9.49
1 lb. bag #41812 $ 17.40
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8” Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .5 oz.) #41933 $ 3.09
1⁄ 2 cup jar (net 1.3 oz.) #41959 $ 5.09
4 oz. bag #41946 $ 5.69
8 oz. bag #41988 $ 10.15
1 lb. bag #41917 $ 18.90
40,000 heat units
1/8” Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 3.19
1⁄ 2 cup jar (net 1.4 oz.) #42156 $ 5.15
4 oz. bag #42143 $ 5.69
Crushed Red
8 oz. bag #42185 $ 10.15
(Very Hot)
1 lb. bag #42114 $ 18.90
Chili Piquin
70,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 5.25
1⁄ 2 cup jar (net .9 oz.) #51752 $ 9.15
4 oz. bag #51749 $ 22.79
8 oz. bag #51781 $ 44.45
1 lb. bag #51710 $ 87.70
Chili piquin
Pepper Heat Ratings (in Scoville Units)
Crushed Red
(Medium Hot)
Approximate ratings.
Peppers vary in heat, flavor and
color from crop to crop.
Ground Ancho
12
Penzeys spices | Great Milwaukee
Guajillo
Chili Powder
Dundicut Peppers
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.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 2.65
4 oz. bag #51949 $ 5.69
8 oz. bag #51981 $ 10.25
1 lb. bag #51910 $ 18.90
Guajillo Peppers
Dundicut
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
$ 2.75
$ 6.15
$ 11.09
$ 20.70
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 $ 3.19
1⁄ 2 cup jar (net .7 oz.) #41559 $ 5.25
4 oz. bag #41546 $ 12.89
8 oz. bag #41588 $ 24.49
1 lb. bag #41517 $ 47.80
Sanaam Chili Peppers
40,000 heat units
1 oz. bulk bag #51365 $ 2.65
4 oz. bag #51349 $ 5.69
8 oz. bag #51381 $ 10.25
1 lb. bag #51310 $ 18.90
Sanaam
Tien Tsin Chili Peppers
60,000 heat units
1 oz. bulk bag #51860 $ 2.65
4 oz. bag #51844 $ 5.69
8 oz. bag #51886 $ 10.25
1 lb. bag #51815 $ 18.90
Regular Chili Powder
Chili Con Carne Seasoning
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #11150 $ 6.85
4 oz. bag #11147 $ 6.29
8 oz. bag #11189 $ 11.19
1 lb. bag #11118 $ 20.90
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 4.45
1⁄ 2 cup jar (net 2.4 oz.) #11550 $ 7.75
4 oz. bag #11547 $ 7.65
8 oz. bag #11589 $ 13.89
1 lb. bag #11518 $ 26.40
Medium Hot Chili Powder
Chili 3000
Rich ﬂavor, deep color, very little heat. This blend is the
traditional backbone of many Mexican dishes, from
burritos to tamales. Great for family-style chili, use 1-3
TB. per quart. Serve with a shaker jar of crushed hot
peppers on the side for those who like heat. Handmixed from: Ancho chili pepper, cumin, garlic and
Mexican oregano.
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich ﬂavor—
a pleasing bite that's not too hot. Add 1-2 TB. Medium
Chili Powder to each quart of chili for great flavor. Add
the spices while browning the meat for even richer
flavor. Chili Powder is also nice as a salt-free seasoning.
Make a paste by mixing 1 TB. Chili Powder with 1 TB.
water and 1 TB. lime or lemon juice, rub on chicken, fish,
or pork chops before grilling or sautéing. Hand-mixed
from: Ancho chili pepper, cayenne red pepper, cumin, garlic
and Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #11255 $ 6.85
4 oz. bag #11242 $ 6.29
8 oz. bag #11284 $ 11.19
1 lb. bag #11213 $ 20.90
Hot Chili Powder
Tien Tsin
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 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #11350 $ 6.85
4 oz. bag #11347 $ 6.29
8 oz. bag #11389 $ 11.19
1 lb. bag #11318 $ 20.90
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.
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 and jalapeno pepper.
1⁄ 4 cup jar (net .8 oz.) #11439 $ 3.99
1⁄ 2 cup jar (net 2.1 oz.) #11455 $ 6.85
4 oz. bag #11442 $ 6.29
8 oz. bag #11484 $ 11.19
1 lb. bag #11413 $ 20.90
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 and cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 4.35
1⁄ 2 cup jar (net 2.1 oz.) #11950 $ 7.65
1 cup jar (net 3.8 oz.) #11992 $ 14.09
2 cup jar (net 7.2 oz.) #11921 $ 26.70
Ancho
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
13
Ground Cinnamon
China Cinnamon—Tung Hing
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
government-protected 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.
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 $ 3.29
1⁄2 cup jar (net 1.7 oz.) #43153 $ 5.59
4 oz. bag #43140 $ 5.69
8 oz. bag #43182 $ 10.15
1 lb. bag #43111 $ 18.90
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 $ 3.65
1⁄ 2 cup jar (net 2.2) #43058 $ 6.09
4 oz. bag #43045 $ 5.35
8 oz. bag #43087 $ 9.49
1 lb. bag #43016 $ 17.40
Ceylon Cinnamon
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.
Hand-mixed from: China cinnamon, Vietnamese
cinnamon, Korintje cinnamon and Ceylon cinnamon.
1⁄4 cup jar (net .8 oz.) #43537 $ 3.99
1⁄2 cup jar (net 1.7) #43553 $ 6.65
4 oz. bag #43540 $ 7.99
8 oz. bag #43582 $ 14.69
1 lb. bag #43511 $ 27.90
Cinnamon Sugar
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 $ 4.35
1⁄ 2 cup jar (net 3.8 oz.) #11855 $ 7.39
4 oz. bag #11842 $ 4.55
8 oz. bag #11884 $ 7.89
1 lb. bag #11813 $ 14.40
Cinnamon Sticks & Chunks
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.
Ceylon Softstick Cinnamon
1⁄ 4 cup jar (net .7 oz.) #43432 $ 4.45
1⁄ 2 cup jar (net 1.6 oz.) #43458 $ 7.65
4 oz. bag #43445 $ 11.29
8 oz. bag #43487 $ 21.35
1 lb. bag #43416 $ 41.30
1 oz. bulk bag #53464 $ 3.09
4 oz. bag #53448 $ 9.49
8 oz. bag #53480 $ 17.79
1 lb. bag #53419 $ 34.10
Vietnamese Cinnamon—Extra Fancy
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).
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.) #43232 $ 4.25
1⁄2 cup jar (net 1.7 oz.) #43258 $ 7.29
4 oz. bag #43245 $ 9.79
8 oz. bag #43287 $ 18.25
1 lb. bag #43216 $ 35.20
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.
Cinnamon Sticks
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 2.49
4 oz. bag #53048 $ 5.35
8 oz. bag #53080 $ 9.49
1 lb. bag #53019 $ 17.40
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 2.49
4 oz. bag #53143 $ 5.35
8 oz. bag #53185 $ 9.49
1 lb. bag #53114 $ 17.40
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 $ 3.09
4 oz. bag #43845 $ 6.95
8 oz. bag #43887 $ 12.65
1 lb. bag #43816 $ 24.10
North Woods Muffins
Carol Zokan-Cameron shares, “This is just a good
hearty muffin. It was my mother’s recipe.” Turn the
page to read about Carol.
8 Jar Baker's Assortment
Gift Box
#81580 $ 69.99
Perfect for holiday
baking, as well as
all year long!
⁄2 ⁄2 1
Cup fresh or frozen blueberries
Cup fresh or frozen cranberries
2 Cups flour
3 tsp. baking powder
3
⁄4 tsp. salt
1
⁄2 Cup sugar or brown sugar
1
⁄2 tsp. PENZEYS CINNAMON
2 eggs
4 TB. melted butter
1 Cup buttermilk, milk or cream (we used
buttermilk and they were delicious!)
1-2 tsp. freshly grated orange peel (or 3⁄4 tsp.
MINCED ORANGE PEEL rehydrated in 11⁄2
tsp. water)
1 Cup cooked wild rice (Carol likes lighter
colored, longer grain wild rice, if you can
find it, if not, the darker type is still tasty)
1
Preheat oven to 400°. Wash and dry the berries and
set aside. In a mixing bowl, sift together the flour,
baking powder, salt, sugar and CINNAMON. In a
bowl, combine the eggs, butter and buttermilk.
Stir the wet ingredients into the dry and mix with
a spoon just until moistened. Stir in the ORANGE
PEEL, rice and berries just until mixed. Spoon the
mixture into paper-lined or greased and floured
muffin tins, filling about 3⁄4 full. Bake at 400° for
20-25 minutes until springy and golden.
Prep. time: 20 minutes plus rice cooking time.
Baking time: 20-25 minutes
Yield: 15
Nutritional Information: Servings 15; Serving Size 1 muffin (79g);
Calories 160; Calories from fat 40; Total fat 4.5g; Cholesterol 40mg;
Sodium 270mg; Carbohydrate 27g; Dietary Fiber 1g; Sugars 10g;
Protein 4g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
15
Photography by Jerry Bojarski
The ABCs of ABCD
Every woman going through
breast cancer should have a
mentor.
That was the premise in 1999
when Milwaukee newswoman
Melodie Wilson began something
called ABCD—short for After
Breast Cancer Diagnosis.
“We have over 400 survivors
and co-survivors—spouses and
children, sisters and brothers and
friends—who mentor,” says Judy
Mindin, communications and
development manager. Matches
are made based on the type of
diagnosis and what the women or
their loved ones have in common
with mentors.
“The goal is for you to speak
with someone who has taken
the breast cancer journey you
are taking,” Judy says. “That’s the
heart and soul of ABCD.”
“Most are in the
upper-Midwest, because that
is where we’re rooted,” says
executive director Ginny Finn. “We
do have people calling from all
over now, 33 states since January.
With telephone and email, there’s
no geographic limitation.”
ABCD also helps train and
advise other mentoring groups.
“It’s not about us,” says Ginny.
“It’s about the people who need
the support. It’s about what that
person needs in that moment.
We’re always looking for people
interested in volunteering as
Helpline mentors or match
mentors, or both if they like. The
goal is that every person gets a
one-on-one mentor.”
For more information about
ABCD, go to www.abcdbreastcancersupport.org or call the Helpline
at 800-977-4121.
Carol and other members of the Wisconsin Pink Shawl
Initiative want to "dream the cure" for American Indian
women, too.
Carol Zokan-Cameron
Dream the cure.
Then make it happen.
“My sister was diagnosed with
breast cancer in May 2006 and I was
diagnosed that October,” says Carol
Zokan-Cameron, 57, a member of the
White Earth Nation who lives in New
Berlin. Other women in the family,
including aunts and cousins, have
been diagnosed, too.
Traditionally, Native American
women believed that breast cancer
was not a problem in the community.
If that was ever true, it is no longer.
“We have the worst survival rate
of any of the ethnic communities,
not because we have more cancer,
but because it’s not diagnosed early
enough,” says Carol.
“I was on the board for Indian
Summer,” she says of Milwaukee’s
American Indian festival. “There
were other women on the board who
were breast cancer survivors, so we
all banded together with the help of
other community women.”
The result was the Wisconsin Pink
Shawl Initiative, developed with the
help of newswoman Melodie Wilson
and the After Breast Cancer Diagnosis
group. The women made and sold
dream-catchers with pink ribbons to
raise seed money, with the heartfelt
slogan “dream the cure.”
And they made pink ceremonial
shawls as a visible symbol of their
solidarity, debuting their efforts at
Indian Summer in 2007. Melodie
Wilson was presented with a pink
shawl in recognition of her support.
“A shawl is a cultural piece,” Carol
says. “We thought we would bring
awareness.
“Melodie was invited to speak—it
was kind of unprecedented—because
it’s not customary that you would have
someone speak at a pow-wow. But
when Melodie spoke to the crowd,
everyone listened and people were
very moved. She was very dear and she
really spoke to the importance of early
detection for all women.”
The Pink Shawl Initiative offers
one-on-one mentoring for women
with breast cancer, plus speakers,
screenings and help to get
mammograms. Women from tribes
throughout Wisconsin are involved.
“We’re modeled after ABCD, but
specifically aimed at the American
Indian community,” Carol says. “We’re
like a baby sister, a little homegrown
organization. We’re trying to educate
our community in terms of screening
and getting it treated. We’re trying to
get out there and spread the word.
“And we have started a Junior
Pink Shawls program . . . daughters
reminding their mothers and
aunts, ‘Are you going for your
mammogram?’ We want them to
know this is not something to be
feared.”
In her personal life, Carol enjoys
cooking healthy meals, including
dishes featuring the “Three Sisters”—
corn, beans and squash—long an
integral part of the Native American
cooking.
“I’m adding more spice to anything
I can—cinnamon, coriander, fennel,”
she says. “My husband, John, has
diabetes, so I’m doing a lot more
shopping at the West Allis Farmers
Market.”
There is one activity, though, that
she wants to stop.
“I have shell buttons on my pink
shawl,” she says. “Every time I have a
friend—or make a new friend—who
has cancer, I add another shell button.
There are probably 32 at this point . . .
Women are usually the central force
in our families, so we’re trying to get
women to think of themselves first or
they might not be there to take care of
the families that rely on them.”
–Amy Silvers
Three Sisters Soup
“The three sisters are corn, beans and squash, because that is what was plentiful,” says Carol. “People would
add venison, chicken or buffalo meat to the soup.”
1 Cup dried red or black beans (or a mix)
4 Cups water
1 butternut or acorn squash
1-2 TB. olive oil
1 onion, diced
2 carrots, diced
4 garlic cloves, minced (or 1 tsp. PENZEYS
MINCED GARLIC)
2 ribs celery, sliced
6 Cups vegetable stock (or 6 Cups water
mixed with 3 tsp. VEGETABLE SOUP
BASE)
2 Cups chopped fresh tomatoes
1 Cup fresh or frozen corn
1 tsp. PARSLEY
1 tsp. THYME
1⁄4-1 tsp. salt, to taste
1
⁄4-1tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
Combine the dried beans and water and soak
overnight.
Drain the beans well and rinse. Put them in a
kettle and cover with water by an inch. Bring
to a boil and simmer for about 45 minutes or
until tender but not mushy. Add more water if
necessary.
While the beans are cooking, cut the squash in
half and scoop out the seeds. Bake the squash
halves, cut side up, in a 375° oven for about 45
minutes or until tender. Let cool.
Heat the oil in a stockpot. Add the onions and
cook over medium heat, stirring often, until
golden, about 10 minutes. Add the carrots,
GARLIC and celery and cook for 5-10 minutes.
Scoop the cooled cooked squash out of the
shell. Add to the vegetable mixture and stir to
combine, smoothing out any large lumps. Add
the stock and bring to a boil. Reduce the heat
to a simmer and add the beans, tomatoes, corn,
PARSLEY and THYME. Simmer, covered, for 5-10
minutes, stirring occasionally. Add salt and
PEPPER to taste.
Prep. time: 10 minutes chopping plus 45 minutes
to cook squash plus overnight bean soaking
Cooking time: 20 minutes
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 cup (242g);
Calories 110; Calories from fat 15; Total fat 1.5g; Cholesterol
0mg; Sodium 520mg; Carbohydrate 21g; Dietary Fiber 3g;
Sugars 5g; Protein 4g.
1-800-741-7787 | www.penzeys.com
17
Curry Powders
Open your world to the rich, deeply
spiced flavors of Indian food with our
selection of curry powders. Tandoori,
Maharajah and Sweet Curry are delicious
and intense without being hot. Vindaloo
and Hot Curry are hot and spicy. Garam
Masala, Rogan Josh, Sate and Balti are
somewhere in between. All are worth a try.
Balti Seasoning
Baltistan is an ancient region of northernmost Pakistan
with influences from Persia, Tibet and China. Balti
meals are rich stews cooked in a karahi (small wok),
and would be eaten with naan and other Indian
breads. The deliciously spicy but not too hot flavor of
Balti makes it a great choice for chicken, pork or beef.
Hand-mixed from: coriander, garlic, ginger, cumin,
dundicut chilies, Ceylon cinnamon, brown mustard seeds,
cardamom, clove, fennel, fenugreek, charnushka, ajwain,
star anise, black cardamom, cilantro, anise seed and bay
leaf.
1⁄ 4 cup jar (net 1.0 oz.) #12331 $ 5.09
1⁄ 2 cup jar (net 2.7 oz.) #12357 $ 8.79
4 oz. bag #12344 $ 8.45
8 oz. bag #12386 $ 15.65
1 lb. bag #12315 $ 29.90
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
and black pepper.
1⁄ 4 cup jar (net 1.0 oz.) #12236 $ 4.45
1⁄ 2 cup jar (net 2.2 oz.) #12252 $ 7.75
4 oz. bag #12249 $ 8.45
8 oz. bag #12281 $ 15.65
1 lb. bag #12210 $ 29.90
Maharajah-Style Curry Powder
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Spanish 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 minutes, 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 1.0 oz.) #12036 $ 4.25
1⁄2 cup jar (net 2.2 oz.) #12052 $ 7.29
4 oz. bag #12049 $ 7.65
8 oz. bag #12081 $ 13.89
1 lb. bag #12010 $ 26.40
Rogan Josh Seasoning
Tandoori 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 hours over low heat till lamb is tender and sauce
thick. Hand-mixed from: paprika, garlic, ginger, cumin,
coriander, pepper, cayenne, cinnamon, cardamom, cloves
and saffron.
1⁄ 4 cup jar (net 1.0 oz.) #12731 $ 4.79
1⁄ 2 cup jar (net 2.5 oz.) #12757 $ 8.45
4 oz. bag #12744 $ 8.55
8 oz. bag #12786 $ 15.65
1 lb. bag #12715 $29.90
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 and nutmeg.
1⁄ 4 cup jar (net .9 oz.) #12436 $ 4.89
1⁄ 2 cup jar (net 2.1 oz.) #12452 $ 8.79
4 oz. bag #12449 $ 10.75
8 oz. bag #12481 $ 20.19
1 lb. bag #12410 $ 38.90
1⁄ 4 cup jar (net 1.2 oz.) #21232 $ 4.69
1⁄ 2 cup jar (net 2.4 oz.) #21258 $ 8.19
4 oz. bag #21245 $ 8.45
8 oz. bag #21287 $ 15.65
1 lb. bag #21216 $ 29.90
18
Penzeys spices | Great Milwaukee
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 and cayenne.
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 9.15
1⁄ 2 cup jar (net 2.3 oz.) #12652 $ 17.09
1 cup jar (net 4.5 oz.) #12681 $ 29.65
2 cup jar (net 9.1 oz.) #12623 $ 56.80
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 and lemon grass.
Garam Masala
Sweet Curry Powder
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 $ 5.15
1⁄ 2 cup jar (net 2.2 oz.) #12157 $ 8.99
4 oz. bag #12144 $ 10.75
8 oz. bag #12186 $ 20.19
1 lb. bag #12115 $ 38.90
Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state
nestled in the middle of the Malabar Coast of India.
Though control of Goa was returned to India in 1961,
the four and a half centuries of Portuguese rule left
many lasting impressions. Pork Vindaloo is a favorite
dish of the Catholics, who make up a third of the
population of Goa. The Muslims and Hindus of India
prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5
TB. water, set aside. Heat 2 TB oil, brown 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 minutes
Add 4-6 cups cubed potatoes, cook till tender (45
minutes or so). For authentic fiery hot Vindaloo as
served in beachfront 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 and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 4.45
1⁄ 2 cup jar (net 2.2 oz.) #12557 $ 7.75
4 oz. bag #12544 $ 8.45
8 oz. bag #12586 $ 15.65
1 lb. bag #12515 $ 29.90
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
1⁄4 cup jar (net .1 oz.) #30838 $ 2.49
1⁄ 2 cup jar (net .3 oz.) #30854 $ 3.99
1 oz. bag #30867 $ 4.45
4 oz. bag #30841 $ 10.85
8 oz. bag #30883 $ 20.55
Cloves
Whole cloves are a must for studding hams and
flavoring stocks and hot cider and punch. The flavor is
intense, so be sure to use sparingly. Ground cloves are
perfect for baked goods. Because cloves bring out the
flavor of beef, add a whole clove to beef stew or a tiny
pinch of ground cloves to gravy. In the West, cloves
are mainly considered a baking spice, though their
preserving qualities make them popular for pickling
and barbecuing.
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 and red pepper.
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 $ 3.65
1⁄ 2 cup jar (net 3.6 oz.) #42651 $ 6.15
4 oz. bag #42648 $ 3.79
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 really wonderful.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 3.19
1⁄ 2 cup jar (net 2.1 oz.) #52759 $ 5.15
4 oz. bag #52746 $ 4.55
8 oz. bag #52788 $ 7.89
1 lb. bag #52717 $ 14.40
Ground 40 Mesh Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #42730 $3.79
1⁄ 2 cup jar (net 2.2 oz.) #42756 $ 6.29
4 oz. bag #42743 $ 5.69
8 oz. bag #42785 $ 10.15
1 lb. bag #42714 $ 18.90
Whole Ceylon Cloves
1⁄4 cup jar (net .7 oz.) #52238 $ 3.65
1⁄ 2 cup jar (net 1.5 oz.) #52254 $ 6.09
4 oz. bag #52241 $ 7.75
8 oz. bag #52283 $ 14.25
1 lb. bag #52212 $ 27.10
Coriander
The seed of the same plant that gives us cilantro,
coriander has a light, lemony ﬂavor that combines
especially well with ginger. Use to season foods that
cook for longer than an hour, such as roasts, or items
that are cooked for a shorter time but at a higher
temperature, such as pan-fried, broiled or grilled
meats.
Whole Canadian Coriander Seed
1⁄4 cup jar (net .5 oz.) #52533 $ 2.65
1⁄ 2 cup jar (net 1.2 oz.) #52559 $ 4.25
4 oz. bag #52546 $ 3.55
8 oz. bag #52588 $ 5.69
1 lb. bag #52517 $ 10.10
Ground, 40-mesh, Canadian Coriander Seed
1⁄4 cup jar (net .7 oz.) #42530 $ 3.29
1⁄ 2 cup jar (net 2.0 oz.) #42556 $ 5.49
4 oz. bag #42543 $ 4.55
8 oz. bag #42585 $ 7.89
1 lb. bag #42514 $ 14.40
1⁄ 4 cup jar (net .2 oz.) #31035 $ 3.45
1⁄ 2 cup jar (net .7 oz.) #31051 $ 5.59
1 oz. bag #31064 $ 5.15
Cream of Tartar
1⁄4 cup jar (net .5 oz.) #52133 $ 3.45
1⁄ 2 cup jar (net 1.5 oz.) #52159 $ 5.69
4 oz. bag #52146 $ 7.19
8 oz. bag #52188 $ 13.25
1 lb. bag #52117 $ 24.90
1⁄4 cup jar (net 1.2 oz.) #42235 $ 4.45
1⁄ 2 cup jar (net 2.4 oz.) #42251 $ 7.65
1 cup (net 4.4 oz.) #42277 $ 14.15
2 cup (net 8.8 oz.) #42222 $ 26.90
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 3.09
1⁄ 2 cup jar (net 1.5 oz.) #11655 $5.09
4 oz. bag #11642 $ 4.89
Whole Madagascar Cloves
Ground Madagascar & Ceylon Cloves
Epazote
Dill Seed
Perfect for pickling. From India.
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.85
1⁄ 2 cup jar (net 1.8 oz.) #52854 $ 4.69
4 oz. bag #52841 $ 3.45
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (sweeter than
dill seed), along with its bright green color, makes it a
perfect addition to any dish with a white sauce, from
potato salad to cucumber sandwiches to fresh
vegetable dip. From California.
1⁄4 cup jar (net .3 oz.) #30933 $ 2.29
1⁄ 2 cup jar (net .7 oz.) #30959 $ 4.55
1 oz. bag #30962 $ 3.99
4 oz. bag #30946 $ 11.39
8 oz. bag #30988 $ 21.65
English Prime Rib Rub
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef. For hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use 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 and arrowroot.
1⁄4 cup jar (net 1.4 oz.) #21337 $ 4.35
1⁄ 2 cup jar (net 3.1 oz.) #21353 $7.65
4 oz. bag #21340 $ 5.69
8 oz. bag #21382 $ 10.25
1 lb. bag #21311 $ 19.20
Pure Extracts
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.
2 fluid ounce bottle #93132 $ 5.49
4 fluid ounce bottle #93158 $ 9.49
8 fluid ounce bottle #93187 $ 16.99
16 fluid ounce bottle #93116 $ 30.99
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor,
perfect for baked goodies, especially
cheesecakes, where it is often used
with lemon zest. Add a dash to fish,
pork and poultry marinades. Also
nice in sherbet, added to fresh fruit,
for glazes and frostings, and great for
candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
2 fluid ounce bottle #93237 $ 5.49
4 fluid ounce bottle #93253 $ 9.49
8 fluid ounce bottle #93282 $ 16.99
16 fluid ounce bottle #93211 $30.99
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange
flavor. Often used in conjunction with
orange zest for many baking recipes. Nice
for glazes and frostings, marinades for fish
or pork and excellent for adding a light
touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit
dishes and is great for candy-making.
2 fluid ounce bottle #93332 $ 5.49
4 fluid ounce bottle #93358 $ 9.49
8 fluid ounce bottle #93387 $ 16.99
16 fluid ounce bottle #93316 $ 30.99
Vanilla extract
see page 48.
1-800-741-7787 | www.penzeys.com
19
Fajita Seasoning
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 1.2 oz.) #21432 $ 4.25
1⁄ 2 cup jar (net 2.7 oz.) #21458 $ 7.29
4 oz. bag #21445 $ 6.29
8 oz. bag #21487 $ 11.19
1 lb. bag #21416 $ 20.90
Fennel
Fennel seeds have been grown for cooking since at
least the time of the Romans. In Italy, the seed is used
whole to spice sausages, and ground for tomato sauces
of all kinds (especially pizza sauce).
Whole Indian Fennel Seeds
1⁄4 cup jar (net .9 oz.) #54032 $ 2.85
1⁄ 2 cup jar (net 1.9 oz.) #54058 $ 4.55
4 oz. bag #54045 $ 3.19
8 oz. bag #54087 $ 5.25
1 lb. bag #54016 $ 8.90
Penzeys Forward!
One of our best ever all-purpose seasonings. Try Forward! on steak, chicken, veggies, eggs, potatoes—you
name it, Forward! adds deliciousness. And, it’s salt-free!
Now how cool is that? Hand-mixed from: Special extra
bold black pepper, onion, paprika, garlic, turmeric, spice
extractives (including oleoresin of celery, rosemary, black
pepper, thyme, basil and paprika).
1⁄ 4 cup jar (net .9 oz.) #15932 $3.89
1⁄ 2 cup jar (net 2.3 oz.) #15958 $6.65
4 oz. bag #15945 $6.15
8 oz. bag #15987 $10.85
1 lb. bag #15916 $20.40
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 2.0 oz.) #29133 $ 2.29
1⁄ 2 cup jar (net 4.0 oz.) #29159 $ 3.45
1 cup jar (net 8.0 oz.) #29188 $ 5.59
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 $ 3.79
1⁄ 2 cup jar (net 2.9 oz.) #44150 $ 6.39
4 oz. bag #44147 $ 4.55
4 / S Special Seasoned Sea Salt
This smoky version of our 4/S gives a delicious smoky
burst of flavor wherever salt is called for. Like other
seasoned salts, Smoky 4/S is great for steaks, burgers,
chops, chicken, fish, veggies, popcorn and more.
Hand-mixed from: coarse sea salt, smoked paprika, sugar,
special extra bold black pepper, turmeric, onion, garlic,
spice extractives (including oleoresin of paprika, black
pepper, celery, rosemary and thyme).
1⁄ 2 cup jar (net 4.0 oz.) #29454 $ 3.65
1 cup jar (net 8.0 oz.) #29483 $ 5.95
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.
1⁄ 4 cup jar (net .2 oz.) #13033 $ 2.29
1⁄ 2 cup jar (net .4 oz.) #13059 $ 4.35
1 oz. bag #13062 $ 5.85
Florida Seasoned Pepper
Perhaps our best salt-free blend, good on just about
everything. Great for turkey breast cutlets, or rub on
boneless, skinless chicken breasts, or fish fillets, 1-2 tsp.
per pound. Dust with a little flour and 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 1.1 oz.) #13138 $ 4.55
1⁄ 2 cup jar (net 2.6 oz.) #13154 $ 7.99
4 oz. bag #13141 $ 7.65
8 oz. bag #13183 $ 13.89
1 lb. bag #13112 $ 26.40
20
Penzeys spices | Great Milwaukee
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 and green peppercorns.
1⁄ 4 cup jar (net .8 oz.) #21537 $ 5.35
1⁄ 2 cup jar (net 1.7 oz.) #21553 $ 9.35
1 cup jar (net 3.2 oz.) #21582 $ 18.15
2 cup jar (net 6.4 oz.) #21524 $ 33.85
4 cup jar (net 12.8 oz.) #21579 $ 67.25
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 $ 4.55
1⁄ 2 cup jar (net 2.4 oz.) #13259 $ 7.89
4 oz. bag #13246 $ 7.99
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Indian Fennel Seeds
1⁄4 cup jar (net .8 oz.) #44039 $ 3.19
1⁄ 2 cup jar (net 1.9 oz.) #44055 $ 5.35
4 oz. bag #44042 $ 4.55
8 oz. bag #44084 $ 7.89
1 lb. bag #44013 $ 14.50
Fox Point Seasoning
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 jar (net 4.0 oz.) #29359 $ 3.65
1 cup jar (net 8.0 oz.) #29388 $ 5.95
Ground Thai Galangal Root
1⁄ 4 cup jar (net .8 oz.) #44239 $ 4.45
1⁄ 2 cup jar (net 1.6 oz.) #44255 $ 7.75
4 oz. bag #44242 $ 12.35
33rd & Galena
Chicken and Pork Rub
Both a traditional Southern-style seasoning that found
its way North in the ’60s & ’70s, and a tribute to those
whose labor built this country and whose kindness and
warmth is at the heart of every uniquely American
Expression. Hand-mixed from: Tellicherry black pepper,
paprika, nutmeg, sage, cayenne, crushed red pepper and
oleoresin of basil.
1⁄4 cup jar (net .9 oz.) #16034 $ 3.99
1⁄2 cup jar (net 2.1 oz.) #16050 $ 6.85
4 oz. bag #16047 $ 7.39
8 oz. bag #16089 $ 13.69
1 lb. bag #16018 $ 26.10
Galena Street Rib and Chicken Rub
A mouth-watering traditional Southern-style seasoning
with hints of sage, nutmeg, and cayenne red pepper.
For pork ribs, rub on seasoning, 1-2 tsp. per pound.
Add a little more halfway through cooking. For chicken
use a bit less. For tasty barbecue sauce, mix 1 TB. in 1
cup tomato sauce or even ketchup. Really good for
grilled or broiled turkey wings—cut wings into
sections (we call them riblets) and sprinkle the Galena
Street on heavily before cooking. Hand-mixed from:
flake salt, sugar, black pepper, paprika, nutmeg, sage and
cayenne red pepper.
1⁄4 cup jar (net 1.4 oz.) #21632 $ 4.35
1⁄2 cup jar (net 3.2 oz.) #21658 $ 7.39
4 oz. bag #21645 $ 5.35
8 oz. bag #21687 $ 9.49
1 lb. bag #21616 $ 17.40
Garlic
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 $ 3.79
1⁄2 cup jar (net 2.9 oz.) #44455 $ 6.29
4 oz. bag #44442 $ 4.25
8 oz. bag #44484 $ 7.29
1 lb. bag #44413 $ 13.10
Gumbo File
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 and sugar.
1⁄4 cup jar (net .7 oz.) #31130 $ 3.45
1⁄ 2 cup jar (net 1.7 oz.) #31156 $ 5.69
4 oz. bag #31143 $ 7.99
8 oz. bag #31185 $ 13.69
1 lb. bag #31114 $ 26.10
1⁄4 cup jar (net 1.6 oz.) #28231 $ 3.79
1⁄ 2 cup jar (net 3.7 oz.) #28257 $ 6.49
4 oz. bag #28244 $ 3.65
8 oz. bag #28286 $ 6.09
1 lb. bag #28215 $ 10.60
Herbes de Provence
Minced Garlic
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.
Penzeys Minced Garlic
1⁄4 cup jar (net .4 oz.) #13338 $ 3.29
1⁄ 2 cup jar (net .8 oz.) #13354 $ 5.69
1 oz. bag #13367 $ 5.85
4 oz. bag #13341 $ 13.69
8 oz. bag #13383 $ 26.09
1⁄4 cup jar (net 1.2 oz.) #44534 $ 3.79
1⁄2 cup jar (net 2.6 oz.) #44550 $ 6.39
4 oz. bag #44547 $ 4.55
8 oz. bag #44589 $ 7.89
1 lb. bag #44518 $ 14.40
The Garlic Lovers Garlic. As close as you can come to
picking and mincing garlic fresh from your own
garden. Delicious, sweet, strong (¹/4 tsp. = 1 clove fresh
garlic) and rehydrates very quickly! Perfect for cooking.
Sprinkle on chicken, veggies, steak, pasta, and in salad
dressing. For incredible garlic bread, mix 2-3 tsp. in 1⁄3
cup olive oil or melted butter and let stand for a few
minutes. Brush on sliced Italian bread, sprinkle with salt
if desired, bake at 375º for 10 minutes.
1⁄ 4 cup jar (net .4 oz.) #44334 $ 2.29
1⁄ 2 cup jar (net 1.0 oz.) #44350 $ 3.45
1 cup jar (net 1.8 oz.) #44389 $ 5.69
2 cup jar (net 3.8 oz.) #44321 $ 10.15
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse ﬂake salt,
granulated garlic and minced parsley.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.99
1⁄ 2 cup jar (net 3.3 oz.) #21858 $ 6.85
4 oz. bag #21845 $ 4.45
8 oz. bag #21887 $7.65
1 lb. bag #21816 $ 13.90
Greek Seasoning
A traditional blend of lemon, garlic and oregano.
To make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 minutes. 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
minutes, 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 and marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.89
1⁄ 2 cup jar (net 2.3 oz.) #21953 $ 6.75
4 oz. bag #21940 $ 6.29
8 oz. bag #21982 $ 11.19
1 lb. bag #21911 $ 20.90
Italian Sausage Seasoning
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.
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 minutes.
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
and chives.
1⁄4 cup jar (net .8 oz.) #22039 $ 3.99
1⁄ 2 cup jar (net 2.0 oz.) #22055 $6.95
4 oz. bag #22042 $7.65
8 oz. bag #22084 $ 13.89
1 lb. bag #22013 $ 26.60
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 $ 3.45
1⁄ 2 cup jar (net 2.0 oz.) #44950 $ 5.69
4 oz. bag #44947 $ 5.35
8 oz. bag #44989 $ 9.49
1 lb. bag #44918 $ 17.60
Italian Herb Mix
One of the best flavor combinations around. All the
sweet, flavorful herbs used in Italy—perfect for pizza
and spaghetti sauce. Try Italian Herb on oven roasted
potatoes—crumble on 1 tsp. Italian Herb per pound
with a bit of olive oil, garlic, and salt. Roast at 350° for
an hour, tossing every 15 minutes. 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 and
rosemary.
1⁄4 cup jar (net .2 oz.) #13433 $ 2.85
1⁄ 2 cup jar (net .7 oz.) #13459 $ 4.79
1 oz. bag #13462 $ 4.09
4 oz. bag #13446 $ 9.69
8 oz. bag #13488 $ 18.09
Ginger
Crystallized Ginger
They don’t call it candied ginger for
nothing—many of our customers buy it to
eat it piece by piece, because it is just that
good. Tender Australian ginger, peeled and
cut into ¹/4" dices, then preserved using the
old-fashioned sugar cure method, which
gives a spicy sweet flavor to the ginger.
Virtually fiber-free, crystallized ginger is
perfect for baking and candy-making.
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 $ 4.89
1⁄ 2 cup jar (net 3.1 oz.) #58856 $ 8.55
4 oz. bag #58843 $ 6.85
8 oz. bag #58885 $ 12.55
1 lb. bag #58814 $ 23.80
Sliced China Ginger Root
4 oz. bag #54645 $ 5.49
8 oz. bag #54687 $ 9.79
1 lb. bag #54616 $ 18.10
Powdered China Ginger
China ginger is the finest in the world. It is
virtually fiber-free, yielding a buttery-soft
powder when ground, and is much better than
the woody fresh ginger found in many
supermarkets (stays fresh longer, too). Chinese
ginger has a strong, true flavor with lemony
overtones, making it perfect for all baking
recipes—especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 3.65
1⁄ 2 cup jar (net 1.9 oz.) #44655 $ 6.09
4 oz. bag #44642 $ 5.69
8 oz. bag #44684 $ 10.25
1 lb. bag #44613 $ 19.30
Cracked China Ginger
1⁄ 4 cup jar (net .9 oz.) #44734 $ 3.29
1⁄ 2 cup jar (net 1.7 oz.) #44750 $ 5.59
4 oz. bag #44747 $ 5.69
8 oz. bag #44789 $ 10.25
1 lb. bag #44718 $ 19.30
1-800-741-7787 | www.penzeys.com
21
"As a family we continue to give Ani the
best life possible, that's what a family does.
We all just keep moving forward!" says Peg.
(L-R) Max, his girlfriend Lindsay, Peg, Ani
and Mike.
Peg Grafwallner
I’m beginning to think everyone strategies and interventions meant to
knows Ani,” says her mom, Peg
Grafwallner of Brown Deer. “As a
high school reading teacher, I feel my
students are my academic family and
as my family, they are invited into my
life.
“I share Ani’s life with my students
because I want them to know we all
have hardship—it is to what degree
one must work to overcome that
hardship. Ani will have challenges for
the rest of her life.
“While her challenges ‘label’ her as
cognitively disabled and autistic, I tell
my students that she has been able
to overcome so much and continues
to conquer her challenges on a daily
basis. Ani tends to humble them into
realizing that in life we need to help
each other.
“My students are not reading where
they should be . . . yet. As a result, they
are struggling behind their classmates.
Many become frustrated. ‘School’
has not gone well for them and now
in high school the pressure is on to
not only fit into the model, but to
produce. This is a very difficult time
for these students.
“This is where I come in. The class
I currently teach is one I created
four years ago. I focus on reading
22
Penzeys spices | Great Milwaukee
help struggling readers. As a support
class, we teach specific skills which are
applied to other classes.”
Peg shows her kids how much
she cares by rewarding them, “With
butter and love,” she smiles. “I try
to build relationships to let them
know my goal is to help them be
successful. Basically, if we are able
to work together and move forward
together, they are rewarded with a
delicious ‘thank you’ that tells them
I appreciate their effort and desire
and I appreciate them. Hopefully this
helps them to look at their day in a
new light.
“Ani often bakes the treat to
practice her kitchen skills, which
shows my students that we’re all
working together to achieve success.”
In 2001 Mike and Peg adopted Ani
from a Bulgarian orphanage. She
was just shy of 6 years old. “She could
not chew, knew no language, rocked
endlessly, cried incessantly, and could
not make eye contact. She weighed
only 23 pounds. She did not know
what a toy was or how to play with it. It
quickly became evident that our lives
would be forever changed.
“Fate intervened when I met Alisa as
a freshman. I was her English teacher
and from the first day I met her I
knew she was something special. I had
kept in touch with her over the years
and when we brought Ani home, I
called her with the news.
“Alisa Morrison-Armata is an autism
therapist. She explained to us how Ani
would become part of her work and
has been our guiding light for the past
12 years.
“Ani became involved in Special
Olympics in 2005 which has given her
friends. She has won gold medals in
gymnastics, t-ball, volleyball and track.
She does love winning medals!
"Ani swims and runs track with the
Brown Deer High School teams and
this year earned Student Athlete in
track.
“While we are very appreciative
of Ani’s involvement in sports, our
number one goal for her will always
be socialization. We want her to have
friends and understand what it means
to be a friend.
“Special Olympics has given Ani an
opportunity to not only shine as an
athlete, but as a human being. They
have given our family people who
understand our successes as well as
our challenges. The Ozaukee Special
Olympics has given all of us hope that
Ani will continue to live a very special
life.”
Best Buddies of Brown Deer High
School is another organization that
has helped Ani along the way. Ani,
currently a junior at Brown Deer, has
attended leadership conferences,
dances (which are her absolute
favorite) and this past summer,
attended the Best Buddy Conference
in Indiana for four days. She had a
ball!
Peg says, “Chelsea, the program
manager, has done a wonderful job of
supporting Ani in helping her to find
ways to improve her social skills. We
are thankful for all she has done.
“We’ve overcome great hardship. As
a family we continue to move forward,
much stronger than before, because
we did it together. Throughout this
entire journey Ani’s dad Mike has
been the voice of reason. He is the
dedicated and determined coach with
Special Olympics who has helped
Ani and many other athletes achieve
their goals. Max is the
ultimate big brother
protector who allows
Ani to be Ani which
is the key to their
relationship.
“I’ve come to realize
that Ani is a survivor with
a beautiful spirit. She
loves me even though
there had been days
when I didn’t love myself.
She tries every day to
be the best she can be
even though each day has a struggle
in it somewhere. But she shows all of
us, every day, that we are lucky to be
together, and, clearly, we wouldn’t
want it any other way.”
–Lani Haag
Ani is learning to cook
healthy foods with the
hope to one day live
on her own. Always determined to achieve, Ani
displays her confidence and skill on the balance beam.
See spice Index on page 61
Ani’s Baked Pasta
Guaranteed to delight the entire family.
16 oz. pasta (mostaccioli, rigatoni or
large elbow macaroni)
2-4 TB. olive oil
1-2 TB. PASTA SPRINKLE
1 lb. ground beef
1 red bell pepper, chopped
1
⁄2 Cup chopped red onion
1 large pkg. fresh sliced mushrooms
(15-16 oz.)
1 TB. TURKISH OREGANO
1 TB. CALIFORNIA BASIL
1 TB. TUSCAN SUNSET or PASTA SPRINKLE
1 tsp. GRANULATED GARLIC POWDER
2 24-oz. jars spaghetti sauce (or 2
28-oz. cans tomato sauce)
1 Cup grated Parmesan or mozzarella cheese
Preheat oven to 350°. Cook the pasta according
to package directions. Drain well. Drizzle with as
much of the olive oil as desired and toss to coat.
Sprinkle with the PASTA SPRINKLE and toss again.
Set aside. In a large skillet, brown the ground beef.
Add the pepper, onion and mushrooms and cook
until softened. Drain well. Add the OREGANO,
BASIL, TUSCAN SUNSET and GARLIC and mix well.
Spoon the mixture into an ungreased 9x13 pan.
Add the sauce and pasta and mix well (or mix it
all up in a big bowl and spoon it into the pan).
Sprinkle with the cheese and bake, covered, for
45 minutes, until browned and bubbly.
Prep. time: 20 minutes
Cooking time: 45 minutes
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 cup (215g);
Calories 320; Calories from fat 90; Total fat 10g; Cholesterol 30mg;
Sodium 430mg; Carbohydrate 38g; Dietary Fiber 4g; Sugars 3g;
Protein 18g.
Garlic
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 $ 3.79
1⁄2 cup jar (net 2.9 oz.) #44455 $ 6.29
4 oz. bag #44442 $ 4.25
8 oz. bag #44484 $ 7.29
1 lb. bag #44413 $ 13.10
Minced Garlic
1⁄4 cup jar (net 1.2 oz.) #44534 $ 3.79
1⁄2 cup jar (net 2.6 oz.) #44550 $ 6.39
4 oz. bag #44547 $ 4.55
8 oz. bag #44589 $ 7.89
1 lb. bag #44518 $ 14.40
Penzeys Minced Garlic
Garlic is one of the most-loved
spices the world over. It can be
found in recipes ranging from Indian
curries to Mexican tacos to Italian
spaghetti. Our garlic has fresh,
vibrant, intense flavor, very true to
the taste of raw garlic. Awesome
in just about everything, both
uncooked—salad dressings, salsa,
dip—and cooked—garlic bread,
marinara sauce, roasts, veggies and
stir-fries.
The Garlic Lovers Garlic. As close as you can come
to picking and mincing garlic fresh from your own
garden. Delicious, sweet, strong (1⁄4 tsp. = 1 clove
fresh garlic) and rehydrates very quickly! Perfect
for cooking. Sprinkle on chicken, veggies, steak,
pasta, and in salad dressing. For incredible garlic
bread, mix 2-3 tsp. in 1⁄3 cup olive oil or melted
butter and let stand for a few minutes. Brush on
sliced Italian bread, sprinkle with salt if desired,
bake at 375º for 10 minutes.
1⁄ 4 cup jar (net .4 oz.) #44334 $ 2.29
1⁄ 2 cup jar (net 1.0 oz.) #44350 $ 3.45
1 cup jar (net 1.8 oz.) #44389 $ 5.69
2 cup jar (net 3.8 oz.) #44321 $ 10.15
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta,
they might eat it and like it too. Shake on garlic
bread, salads, subs, pasta, and French fries. Also
good on chicken, hamburgers, and baked
potatoes. To make plain garlic salt, mix 1 TB.
GRANULATED GARLIC with
3 TB. regular table salt. Hand-mixed from: coarse
ﬂake salt, granulated garlic and minced parsley.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.99
1⁄ 2 cup jar (net 3.3 oz.) #21858 $ 6.85
4 oz. bag #21845 $ 4.45
8 oz. bag #21887 $7.65
1 lb. bag #21816 $ 13.90
24
Penzeys spices | Great Milwaukee
Being with family is one of the best reasons to
smile. Here’s Donna with daughter Angie and
son John and pictured with her brother Wayne.
Donna Johnson
Diagnosed not once but twice
with breast cancer, Donna Johnson is
surviving and thriving—and wants to
help other women do the same.
She shares her story as a volunteer
with the After Breast Cancer Diagnosis
mentoring program.
“You never know when you’re
going to run into someone who needs
something,” she says.
“I tell them I’ve been diagnosed
twice. I say you can survive and you
can also thrive—I do—and I like to
smile.
“I can give hope to people. I have
hope. I want people to have hope in
life.”
Now 64, Donna was first diagnosed
with cancer in 2001 and then again in
2008.
“They matched me up with a
mentor, this lady named Claudia,” she
says. “They matched me up right away.
The staff puts a lot of thought into
finding the right match within a day
or two.”
Donna, who lives in Milwaukee,
is active in helping women in the
African-American community find
the resources they need to get
mammograms and not “put their
health on the back burner.”
“It’s a big issue for many AfricanAmerican women even to get an early
diagnosis,” she says.
She is also a member of the
Wisconsin Breast Cancer Coalition
and the National Breast Cancer
Coalition. Right now, the push is to
lead the effort to end breast cancer by
2020.
“For us, it never goes away but,
if you know the cause and could
prevent it, you wouldn’t need a cure,
would you?” she asks. “That’s why it’s
important to have organizations like
ABCD.”
She loves to cook but now the
emphasis is on eating even healthier
meals.
“I’m still going to eat things that I
like—everything in moderation,” she
says. “Maybe one piece of real bacon,
instead of three pieces of turkey
bacon.
“My big thing is spices. If I’m going
to eat healthy, it’s got to taste good, be
bursting with flavor.”
On one recent trip, she got to cook
for daughter Angie, a guitarist with
Cirque du Soleil, and some of her
castmates. She plans to see son John,
a performer who also works as an
improv actor and a deejay, either here
in Milwaukee or in New York over the
holidays.
She was born in Lena, Mississippi,
and raised in Milwaukee, graduating
from North Division High School
See spice Index on page 61
Red Beans and Rice
A delicious southern-style staple.
2
2
2
1
1
1
3
2
2
2
1
2
1
⁄2-2
1
⁄4-1
3
5
smoked ham hocks (or smoked, dark
meat turkey)
TB. vegetable oil or bacon drippings
medium onions, diced
medium green pepper, finely diced
rib celery, finely diced
pound red kidney beans*
WHOLE BAY LEAVES
TB. CALIFORNIA BASIL
TB. TURKISH OREGANO
TB. HUNGARIAN-STYLE SWEET PAPRIKA
TB. THYME
tsp. GRANULATED GARLIC POWDER
tsp. salt, to taste
tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
green onions, chopped
Cups cooked rice (white or brown)
CAYENNE PEPPER and/or Tabasco sauce,
to taste
In a large stockpot, heat the vegetable oil over
medium heat. Add the onions, green peppers and
celery and cook until soft, stirring frequently, about
10 minutes. Add the kidney beans, ham hocks and
and then from the University of
Wisconsin-Madison. She retired after
35 years with the City of Milwaukee
as a personnel analyst and a budget
management analyst.
She still works part-time with
Milwaukee’s Riverside Theater. She
takes guitar lessons and plays table
tennis at the Washington Park Senior
Center, and has won medals in table
BAY LEAVES. In a small bowl, combine the BASIL,
OREGANO, PAPRIKA, THYME and GARLIC and mix
well. Add 4 TB. of the spice mixture to the pot.
Cover with water (2-3 quarts) and bring to a boil.
Reduce the heat to a simmer and cover the pot. Stir
periodically and add water if needed to keep the
beans covered. After 2 hours, add salt and PEPPER
to taste. Remove the ham hocks, cut the meat from
the bones and return to the pot. Taste and add
more of the spice mixture to the pot as desired. Stir
and simmer until the beans are creamy (remove
1 cup of beans from pot, mash and return to the
pot for additional creaminess if desired). Remove
the cover for the final 30-60 minutes if the sauce
is thinner than you desire. Serve over rice and
sprinkle with green onions. Serve with CAYENNE
PEPPER and/or Tabasco sauce on the side.
*This recipe does not call for soaking the beans,
but most people do soak them overnight, which
is fine. If you don’t, make sure you bring the bean/
vegetable/ham mixture up to a rolling boil before
you cover the pot and reduce the heat so they get
cooked through.
Prep. time: 15 minutes plus bean soaking time
Cooking time: 3 hours or so.
Serves: 10
Nutritional Information: Servings 11; Serving Size 1 generous
cup beans and 1/2 cup rice (216g); Calories 340; Calories from fat
60; Total fat 6g; Cholesterol 10mg; Sodium 140mg; Carbohydrate
55g; Dietary Fiber 15g; Sugars 2g; Protein 17g.
tennis with the Wisconsin Senior
Olympics.
“I’ve always liked doing things. You
have life, you’ve got to live it as best
you can. And you’ve got to enjoy life.
Cooking and having people enjoy my
cooking, that’s the best.”
–Amy Silvers
1-800-741-7787 | www.penzeys.com
25
Mary . . .
Mary Reina
First came the word.
Cancer.
“I was 43,” says Mary Reina. “My kids
were 3 and 5.”
Next came the lumpectomy and
then another conversation with the
surgeon.
“So I’m going to need a
mastectomy?” Mary remembers
asking.
“Well, if you were my wife, I would,”
he answered gently.
“I had a toy for each of my kids
when they came to see me in the
hospital,” she says.
For her, the mastectomy proved to
be the answer.
“The doctor came and saw me in
the hospital and said, ‘You’re cured,’ ”
she says.
All that was seven years ago.
“Now I’m 50,” she says, laughing. “I
don’t know why people are afraid of
50. It’s been the best year of my life.”
In those first horrible days, though,
there was the one-on-one mentoring
program known as After Breast
Cancer Diagnosis.
“After the lumpectomy, I called
ABCD,” Mary says. “My mentor, Lisa
Armitage, called within two hours. It
was a really good match. She had little
kids, too.
“ABCD saved our family, our
26
Penzeys spices | Great Milwaukee
. . . with husband Joe, son Joseph and daughter AnnaMela . . .
marriage, our lives. It saved us. I had
my mentor to talk to. I was Mary and
Mamma, not some crazy woman,
when Joe came home.”
About a year later, she trained to
become a mentor herself. While
she has done some one-on-one
mentoring, Mary mostly serves as an
ABCD representative at health fairs
and presentations. She’s also on call
to help moms figure out how to talk
about cancer with their children.
“I told my children that there were
sassy cells and naughty cells. Mamma
has some naughty cells and the doctor
is going to take care of me,” she says.
Mary had one other mentor, too.
“
ABCD saved our family,
our marriage, our
lives. It saved us. I
had my mentor to talk
to. I was Mary and
Mamma, not some crazy
woman, when Joe came
home.
. . . and her beloved mother-in-law Carmela.
of surviving. He said, ‘Thank you,
God, that I have time to get my affairs
in order, and that I can be a better
doctor.’ He’s 89 and still going.”
Mary married into an Italian
family—husband Joe was born
Giuseppe in Italy—and learned the
Italian language of love in the kitchen.
“When my mother-in-law was
diagnosed with colon cancer, we fed
her and loved her and she lived 14
months,” she says. Then she loved her
father-in-law with his wife’s recipes.
Now as the little sign in her kitchen
says, she’s “Half Gaelic & Half Garlic.”
Cooking, like her volunteer work
with ABCD, is just another way of
paying good things forward.
“Every time you mentor someone,
you walk back up the road you walked
with cancer,” she says. “So you can
help someone else not walk alone.”
–Amy Silvers
”
“I learned how to have cancer from
my dad,” she says of her father, John
Hotter. “My dad is 33 years out from
his cancer—he was a urologist and he
had prostate cancer—so this was in his
specialty. He had maybe a 1% chance
Mary and AnnaMela make cookies after school.
Carmela’s Italian Cauliflower Sauce
Dilly Salad with Mom’s Dressing
Mary married into an Italian family and first tasted this at her mother-inlaw’s table. At first, she tried to make a healthier, just-a-little olive oil version
of the recipe. That changed after the death of her mother-in-law, Carmela.
“One day I just let it rip,” Mary says. “I decided to love my father-in-law with
his wife’s recipes.” Everyone could taste the difference. “Troppo bello (too
beautiful), Meri!” declared Filippo, her father-in-law. “My husband had tears
in his eyes because it was Nona’s sauce,” Mary says.
This pretty salad is a nice reminder that warm weather exists and will eventually
return to Milwaukee.
1
2-4 2
5
1⁄4 1
⁄4-1
1 1
⁄4- ⁄2
1
medium head cauliflower
TB. olive oil (or more)
6 oz. cans tomato paste (Mary uses 7-oz. jars but the standard
size is 6 oz., so 2 of those worked fine for us)
Cups water
Cup sugar
tsp. salt, to taste
tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
tsp. OREGANO and/or BASIL (optional)
Clean the cauliflower and cut into small pieces, leaving some stem attached. Coat the cauliflower well with olive oil, using 2-4 TB. or more as
desired. Check that it is all coated so it doesn’t burn. Heat a large frying
pan over medium heat. Add the cauliflower, cook, stirring and turning
occasionally, until it starts to brown a bit, 5-10 minutes depending on
how much cauliflower is in the pan. Cover, reduce heat a bit and let
cook a little longer until it is nearly done but not soft (al dente). Add the
tomato paste and stir it into the cauliflower well, then add water. Fill the
paste cans with some of the water to get out every bit of paste. Stir to
combine, add sugar, salt, PEPPER, and OREGANO/BASIL (if using), raise
heat to medium-high, bring to a boil, then turn down to low and simmer,
uncovered, until it has reduced to the thickness you desire. Serve over
small sized pasta and top with Parmesan cheese.
Prep. time: 10 minutes
Cooking time: 30 or so minutes
Serves: 4-6
Nutritional Information: Servings 5; Serving Size 1 generous cup (339g); Calories 170; Calories
from fat 50; Total fat 6g; Cholesterol 0mg; Sodium 810mg; Carbohydrate 29g; Dietary Fiber 6g;
Sugars 21g; Protein 5g.
See spice Index on page 61
Dressing:
Cup canola oil
1⁄2 Cup red wine vinegar
1⁄4 1
⁄4 Cup sugar
1
⁄4 tsp. GRANULATED GARLIC POWDER
tsp. REGULAR MUSTARD POWDER
1⁄4 tsp. WHITE ONION POWDER
1⁄4 tsp. salt, to taste
1⁄4-1⁄2
1 1
tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
⁄4- ⁄2
Salad:
1
lb. romaine, iceberg, Boston Bibb lettuce or a mixture, torn into
bite-sized pieces (may also use fresh spinach)
1
tsp. DILL WEED
1
tsp. WHITE SESAME SEEDS, toasted in a hot non-stick pan for
45 seconds
1
Cup strawberries, washed and sliced
1
Cup pineapple, cut in small chunks
For the dressing: Combine all of the ingredients in a jar with a lid. Shake well.
For the salad: In a serving bowl, combine the lettuces or spinach, DILL WEED and
SESAME SEEDS. Toss to combine. Right before serving, add the fruit, drizzle with
dressing and toss to coat.
Prep. time: 20 minutes
Cooking time: none
Serves: 10
Nutritional Information for salad only: Servings 10; Serving Size 1 generous cup (57g); Calories 15;
Calories from fat 0; Total fat 0g; Cholesterol 0mg; Sodium 0mg; Carbohydrate 3g; Dietary Fiber <1g;
Sugars 2g; Protein 1g.
Nutritional Information for dressing: Servings 10; Serving Size 2 TB. (22g); Calories 120; Calories from
fat 100; Total fat 11g; Cholesterol 0mg; Sodium 60mg; Carbohydrate 5g; Dietary Fiber 0g; Sugars 5g;
Protein 0g.
1-800-741-7787 | www.penzeys.com
27
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 and jalapeño.
1⁄4 cup jar (net 1.1 oz.) #13633 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #13659 $ 7.89
4 oz. bag #13646 $ 7.65
8 oz. bag #13688 $ 13.89
1 lb. bag #13617 $ 26.60
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 and
mace.
1⁄4 cup jar (net 1.0 oz.) #13538 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #13554 $ 7.89
4 oz. bag #13541 $ 7.65
8 oz. bag #13583 $ 13.89
1 lb. bag #13512 $ 26.60
Juniper Berries
Use to reduce the wild ﬂavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
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. 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.
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 $ 1.69
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.69
C. 8
fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 2.25
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.
Minced Californian Lemon Peel
1⁄4 cup jar (net .9 oz.) #45036 $ 4.35
1⁄ 2 cup jar (net 1.6 oz.) #45052 $ 7.39
1 cup jar (net 3.2 oz.) #45081 $ 13.59
2 cup jar (net 6.4 oz.) #45023 $ 25.90
Powdered Californian Lemon Peel
1⁄ 4 cup jar (net .6 oz.) #54937 $ 2.85
1⁄ 2 cup jar (net 1.3 oz.) #54953 $ 4.55
4 oz. bag #54940 $ 4.45
1⁄4 cup jar (net 1.0 oz.) #48437 $ 4.55
1⁄ 2 cup jar (net 2.0 oz.) #48453 $ 7.99
1 cup jar (net 4.4 oz.) #48482 $ 14.85
2 cup jar (net 9.0 oz.) #48424 $ 28.45
Kala Jeera
Mace
Seeds with an exotic, ﬂowery ﬂavor, for use in small
amounts. From India.
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
1⁄ 4 cup jar (net .8 oz.) #55039 $ 4.09
1⁄ 2 cup jar (net 1.7 oz.) #55055 $ 7.09
4 oz. bag #55042 $ 9.49
Blade Grenadian #2 Mace
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 and savory.
1⁄4 cup jar (net 1.7 oz.) #28431 $ 4.35
1⁄ 2 cup jar (net 3.4 oz.) #28457 $ 7.55
4 oz. bag #28444 $ 5.15
8 oz. bag #28486 $ 8.99
1 lb. bag #28415 $ 16.60
Lamb Seasoning
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint and ginger.
1⁄ 4 cup jar (net .8 oz.) #13738 $ 3.45
1⁄ 2 cup jar (net 1.5 oz.) #13754 $ 5.85
4 oz. bag #13741 $ 7.09
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 2.29
1⁄ 2 cup jar (net .5 oz.) #31251 $ 3.89
1 oz. bag #31264 $ 2.49
1 oz. bulk bag #55163 $ 4.55
4 oz. bag #55147 $ 14.25
Ground Grenadian Mace
1⁄ 4 cup jar (net .9 oz.) #45131 $ 6.09
1⁄ 2 cup jar (net 1.9 oz.) #45157 $ 10.95
4 oz. bag #45144 $ 15.19
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 $ 5.35
1⁄ 2 cup jar (net 2.2 oz.) #55255 $ 9.49
4 oz. bag #55242 $ 12.35
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 $ 2.29
1⁄ 2 cup jar (net .4 oz.) #31356 $ 3.65
1 oz. bag #31369 $ 2.65
4 oz. bag #31343 $ 5.85
8 oz. bag #31385 $ 10.25
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.
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 2.65
Dried Cut-Leaf Spearmint
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 3.79
Dried Cut-Leaf Peppermint
G. 8
fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 2.25
28
Lemon Peel
Penzeys spices | Great Milwaukee
1 oz. bulk bag #31569 $ 3.19
4 oz. bag #31543 $ 7.29
1 oz. bulk bag #31664 $ 3.19
4 oz. bag #31648 $ 7.29
Mitchell Street Steak Seasoning
Smoky - flavorful - delicious
Oustanding for grilled or broiled steak but also a great
way to bring variety to chicken, fish and even tofu.
Sprinkle on freely for maximum happiness. Hand-mixed
from: salt, Tellicherry black pepper, paprika, sugar, garlic,
onion, dill weed, lemon peel, cardamom, citric acid, natural
smoke flavor and allspice.
1⁄4 cup jar (net 1.4 oz.) #29838 $ 5.39
1⁄2 cup jar (net 3.0 oz.) #29854 $ 9.55
4 oz. bag #29841 $ 7.35
8 oz. bag #29883 $ 13.39
1 lb. bag #29812 $ 25.50
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 and mace.
1⁄4 cup jar (net .8 oz.) #13938 $ 3.99
1⁄ 2 cup jar (net 1.7 oz.) #13954 $ 6.85
4 oz. bag #13941 $ 9.15
8 oz. bag #13983 $ 17.09
1 lb. bag #13912 $ 32.90
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 and orange peel.
1⁄4 cup jar (net 0.5 oz.) #14030 $ 4.55
1⁄ 2 cup jar (net 1.3 oz.) #14056 $ 7.99
1 cup jar (net 2.5 oz.) #14085 $ 14.69
2 cup jar (net 5.0 oz.) #14027 $ 28.25
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 $ 2.75
1⁄ 2 cup jar (net 1.9 oz.) #45252 $ 4.35
4 oz. bag #45249 $ 2.49
8 oz. bag #45281 $ 3.65
1 lb. bag #45210 $ 5.60
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .8 oz.) #45436 $ 2.75
1⁄ 2 cup jar (net 1.8 oz.) #45452 $ 4.35
4 oz. bag #45449 $ 2.49
8 oz. bag #45481 $ 3.65
1 lb. bag #45410 $ 5.60
Crushed Brown Canadian Mustard Seeds
1⁄4 cup jar (net .9 oz.) #45531 $ 2.75
1⁄ 2 cup jar (net 1.9 oz.) #45557 $ 4.35
4 oz. bag #45544 $ 2.49
8 oz. bag #45586 $ 3.65
1 lb. bag #45515 $ 5.60
Mustard Seed
Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage
making. Brown mustard seed is smaller and hotter,
traditional for Asian and African cooking. In India, whole
brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many
vegetarian dishes. Try whole mustard seeds in barbecue
sauce and rubs, or marinades for grilling. The seeds become
very soft, giving great flavor and an attractive appearance.
Yellow Canadian Mustard Seed
1⁄4 cup jar (net 1.4 oz.) #55334 $ 3.09
1⁄ 2 cup jar (net 2.9 oz.) #55350 $ 4.89
4 oz. bag #55347 $ 2.39
8 oz. bag #55389 $ 3.45
1 lb. bag #55318 $ 5.60
Brown Canadian Mustard Seed
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.85
1⁄ 2 cup jar (net 2.5 oz.) #55550 $ 4.69
4 oz. bag #55547 $ 2.39
8 oz. bag #55589 $ 3.45
1 lb. bag #55518 $ 5.60
American Kitchen Gift Box
#85483 $ 59.29
A thoughtful, creative gi
they'll love all year! ft
See spice Index on page 61
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 $ 4.25
1⁄ 2 cup jar (net 2.4 oz.) #22150 $ 7.39
4 oz. bag #22147 $ 7.09
8 oz. bag #22189 $ 12.99
1 lb. bag #22118 $ 24.50
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 $ 4.69
1⁄ 2 cup jar (net 2.5 oz.) #24059 $ 8.09
4 oz. bag #24046 $ 7.99
8 oz. bag #24088 $ 14.69
1 lb. bag #24017 $ 27.90
Nutmeg
Nutmeg is a wonderfully warm spice used in baking and
barbecuing. Both Grenadian and East Indian ground
nutmeg are easy to use and flavorful. Whole nutmegs
are fairly large (8-10 per ounce) and easy to use; 10
seconds of rubbing on the small-holed side of a grater
will give you 1⁄2 tsp. of freshly ground nutmeg.
Grenadian nutmeg is a bit stronger than East Indian
nutmeg; use about 2⁄3 of what your recipe calls for.
Fine Ground East Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #45636 $4.25
1⁄ 2 cup jar (net 2.2 oz.) #45652 $ 7.09
4 oz. bag #45649 $ 7.99
8 oz. bag #45681 $ 14.85
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 4.89
1⁄ 2 cup jar (net 2.4 oz.) #48558 $ 8.35
4 oz. bag #48545 $ 9.49
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 3.99
4 oz. bag #55642 $ 12.35
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 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #22350 $ 6.75
4 oz. bag #22347 $ 5.69
8 oz. bag #22389 $ 10.25
1 lb. bag #22318 $19.20
1-800-741-7787 | www.penzeys.com
29
…
coming soon
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Our catalog couldn’t be what it is without you.
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30
Penzeys spices | Great Milwaukee
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Hungarian-Style
Sweet Kulonleges Paprika
Californian-Style Sweet Paprika
Our bestselling paprika.
Californian paprika is deep red, mild and sweet, nice
for chicken but browns with long cooking.
1⁄4 cup jar (net 1.0 oz.) #47535 $ 3.89
1⁄ 2 cup jar (net 2.4 oz.) #47551 $ 6.65
4 oz. bag #47548 $ 5.69
8 oz. bag #47580 $ 10.25
1 lb. bag #47519 $ 19.30
1⁄4 cup jar (net .9 oz.) #47830 $ 3.79
1⁄ 2 cup jar (net 2.4 oz.) #47856 $ 6.39
4 oz. bag #47843 $ 5.35
8 oz. bag #47885 $ 9.49
1 lb. bag #47814 $ 17.60
Hungarian-Style
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 $ 3.89
1⁄ 2 cup jar (net 2.5 oz.) #47656 $ 6.65
4 oz. bag #47643 $ 5.69
8 oz. bag #47685 $ 10.25
1 lb. bag #47614 $ 19.30
Hungarian Sweet is our favorite,
the gold standard of punchy
flavor and gorgeous orange-red
color that every Milwaukee
grandma would swear by. Perfect
for everything from goulash to
grilled chicken. Both California
and Spanish Paprika are milder in
flavor, redder in color. We are also
very fond of the Smoked Spanish
Paprika, which is dried over natural
wood fires which impart a rich,
smoky flavor which is wonderful
sprinkled over fish, chicken and
veggies.
32
Nancy and Miloudi love sharing their travel
experiences. Here they are enjoying recent visits
to Belgium and Lake Louise in Canada.
Penzeys spices | Great Milwaukee
Nancy Becher and
Miloudi Elafess
I like to tell folks, my husband
Miloudi is my souvenir from
Morocco,” laughs Nancy Becher of
Brookfield. “We met in 1977 when I
was on a trip to Spain and Morocco
with my parents. Miloudi was working
at the hotel where we were staying, in
Fez, the cultural capital of Morocco.”
There was an immediate “spark”
when the two met. Though they did
not speak each other’s language, they
had no trouble communicating. “We
seemed to make a connection when
we strolled around the block, chatting,
as I showed him my itinerary. Our tour
left for Marrakech the next morning.
“After two days in Marrakech we
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Subtle, smoky 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 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #48053 $ 6.85
4 oz. bag #48040 $ 6.15
8 oz. bag #48082 $ 10.95
1 lb. bag #48011 $ 20.40
traveled to Rabat, where, to my
surprise, I found Miloudi waiting. He
had spotted this stop on my itinerary
and took a bus to meet me at our
hotel. We left the next day for home.
A month later I received a letter
asking me to marry him.
“I visited him in Morocco several
times over the next few years. Then on
July 11th, 1980, he came to the U.S.
on a fiancé visa and on July 24th we
married.
“I taught for Milwaukee Public
Schools. I enjoyed working with
children of all cultures and walks
of life. I liked being able to make a
difference in their lives and help open
their minds to the world.”
Miloudi happily found his niche in
Milwaukee and became a U.S. citizen
in 1984. Professionally trained in
tableside service and sauce-making,
Miloudi had a great deal to offer
his new hometown. A review in the
local paper once said, “A top-notch
waiter named Miloudi made all
the difference . . . his service was
exemplary. Watching him was a show
in itself!”
Now, 33 years later, Nancy and
Miloudi are as happy as ever. Retired
since 1997, they definitely aren’t
sitting still. They love to travel and
learn about other cultures and foods.
Nancy has visited 77 countries and
Miloudi 56. They have fun sharing
their photo books, DVDs and stories
with family and friends.
Between them they have over
18,000 hours of volunteer service
working with the residents of Luther
Manor, a retirement community, on
92nd and Congress in Wauwatosa.
Nancy tells us, “We began assisting
the staff and residents when my
mother lived in the Alzheimer’s Unit
at Luther Manor. We soon discovered
the programs could always use a
helping hand. The residents are
wonderful and we enjoy being with
them. They are like family to us. It
gives us great satisfaction knowing we
are making a positive difference for
others.
Story continues on page 60
See spice Index on page 61
Harira
Nancy explains, “The holy month of Ramadan
is one of the most striking features of the Arab
world. During this ninth month of the Islamic year
the Fast of Ramadan is observed. Not a bite of
food nor a drop of drink is consumed from dawn
to sunset. When the last sunray disappears each
day, Moroccans break the fast with Harira, a thick
peppery and lemony soup, rich with vegetables
and meat reddened by tomatoes and enriched with
beaten eggs.”
1⁄2 1⁄2 1⁄2-1 2
1
1
2
3
1
3
1
1⁄2 1
1
1
1
1
1⁄4 1⁄2 Cup olive oil
lb. beef stew meat, cut into small pieces
lb. boneless, skinless chicken breasts,
cut into small pieces
onions, chopped
Cup fresh parsley, chopped (does need
to be fresh)
Cup fresh cilantro, chopped (does need
to be fresh)
CINNAMON STICKS
qts. chicken broth (or 12 Cups water plus
4 TB. CHICKEN SOUP BASE)
46-oz. bottle tomato or vegetable juice
TB. lemon juice (juice of 1 lemon)
28-oz. can crushed tomatoes
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. TURMERIC
tsp. GROUND CORIANDER
tsp. HUNGARIAN-STYLE SWEET PAPRIKA
tsp. GROUND CUMIN
TB. CHERVIL, dry
tsp. SAFFRON, crumbled
Cup broken spaghetti noodles
⁄2 Cup lentils
⁄4 Cup uncooked white rice
1
1
1 15-oz. can chickpeas, drained
2 eggs, beaten
1 lemon, cut into small wedges
In medium-sized stockpot heat the oil over
medium heat. Add the beef and chicken and
cook, stirring, until nicely browned, somewhere
around 20 minutes. Don’t rush this step. Add
the onion, parsley, cilantro and CINNAMON
STICKS. Lower the heat and cook slowly for 15-20
minutes. Add the chicken broth, tomato juice,
lemon juice, tomatoes and SPICES. Simmer for
30 minutes on medium-low. Add the noodles,
lentils and rice and cook for 30 minutes. Add
the chickpeas and cook for 5 minutes to heat
through. At this point the soup can hold on low
until you are ready to serve. Add the beaten eggs
just before serving, pouring them in a thin stream
into the soup while stirring. Serve with lemon
wedges on the side.
Prep. time: 20 minutes
Cooking time: about 2 hours
Serves: 26
Nutritional Information: Servings 26; Serving Size 1 cup (265g);
Calories 160; Calories from fat 70; Total fat 7g; Cholesterol 30mg;
Sodium 620mg; Carbohydrate 17g; Dietary Fiber 3g; Sugars 4g;
Protein 8g.
1-800-741-7787 | www.penzeys.com
33
Erin and husband Joey have fun cooking together. Erin tells us,
“Coming together around food is a natural path to contentment.”
Erin and Karen Pedderson, representing Treasures of Oz, release a
baby sturgeon at Lakeshore State Park in the heart of Milwaukee.
Erin Ortiz
K
nowing where food comes from
and how to grow it is empowering to
me,” says Erin Ortiz of Cedarburg.
“It originated with my mom and
grandma who valued the economic
and health benefits of growing and
preserving food. Now, my sister
Laura and I preserve foods because
it is a way to feel connected to our
mom and grandma, as well as
knowing the origins of the food we
feed our families.
“As a child I’d spend a few weeks
at my grandparents’ farm where I’d
help out with the garden. My
grandpa was an outdoor education
teacher, so I was fortunate to learn
about plants and animals while
grandma was teaching me about
cooking with herbs, and how to
make homemade jam. It was always
interesting and fun to visit!
“When my mom and I were
together in the kitchen she’d ask
about my day while teaching me how
to do the little things like dicing
onions and cooking scrambled eggs,
all so I could be part of the cooking
experience with her. Great
memories!
“My husband Joey helped me to
construct a raised garden so we
enjoy time spent together planting
34
Penzeys spices | Great Milwaukee
and eating homegrown veggies. He’s
an excellent cook, and since I like to
bake, our meals are usually followed
with dessert right out of the oven.
For me, preparing food for someone
is the most elemental way to show
you love and care for them.”
Erin brings her love of cooking
with locally grown foods to an
experimental web project she’s
helping to create. “The goal of
Green Farmstand is to link small
growers and consumers so food can
be purchased on a local level in a
convenient and cost effective way. If I
need peppers for dinner, I can look
up a grower selling peppers
(greenfarmstand.org) and pick them
up on my way home. I’m getting
local food while supporting my
community’s economy, all in a very
efficient manner.
“I love being involved in my
community and have had many
incredible experiences volunteering.
Cedarburg is enchanting and it’s
because of the passion and
dedication of its many volunteers.
“One group I’m very happy to
have been adopted into is ‘Treasures
of Oz’. We spend the better part of a
year planning for a one-day event
every June. It invites the public to
experience eight unique natural
areas in Ozaukee County. Lots of
outdoor, family-centered activities
are planned and each site has
naturalists who lead family-focused
walks. There is a great wealth of
knowledge and expertise shared on
this day.”
Erin’s work, writing e-learning
courses, fits in with her volunteer
work. “Every day I am given an
opportunity to be creative for the
purpose of helping people. It’s a
great feeling to contribute to
another person’s professional growth
and knowledge I’m learning and
growing, too!
“Preservation has made
Cedarburg’s history a rich one. As a
docent for the Architectural Tour,
I’ve had a blast showing off buildings
whose owners have chosen to restore
them in a way that adds to the
aesthetics of the community.
Learning the preservation process
during restoration is both
inspirational and fascinating.
“Giving back to my community
and receiving support from fellow
volunteers turned out to be the best
way to survive Joey’s deployment,”
Erin tells us. He returned from
Afghanistan, where he trained
Vegan Mac ‘n’ Cheeze
Erin and her sister Laura in Dothan, Alabama,
the Peanut Capital of the World. The golden
peanut is a symbol of civic pride honoring the
peanut growers in the area.
Afghani soldiers in engineering, in
July.
“My friends put a lot of effort into
keeping me focused and healthy and
they did both by inviting me for
dinner. Some of my favorite recipes
are from friends who took the extra
energy to figure out how to
‘veganize’ comfort foods to make me
home-cooked meals.
“I think it’s healthy to be invested
in your community and to be
surrounded by volunteers who have
so much optimism and energy which
drives them to make their
community a priority. I’ve had a
great time meeting so many caring
and interesting people who, like me,
love our community.”
–Lani Haag
See spice Index on page 61
Winter’s most comforting food, now in Vegan. Delicious!
12 2
1
1
21⁄2 2⁄3 1
2
2
1⁄2 1⁄4 2
1-2
1⁄4 oz. rotini pasta (we used whole wheat)
medium potatoes
medium carrot
small white onion
Cups water
Cup canola oil
Cup raw cashews
tsp. salt
garlic cloves, chopped (or 1⁄2 tsp. PENZEYS MINCED GARLIC)
tsp. REGULAR MUSTARD POWDER
tsp. CAYENNE PEPPER
TB. lemon juice (juice of 1⁄2 lemon)
sliced jalapeños, optional
Cup plain bread crumbs, optional
Preheat oven to 350°. Prepare the pasta according to package directions. Drain and set aside. Chop the
potatoes, carrot and onion. Place in a pot with water, oil, cashews, salt, SPICES and lemon juice. Cook
over medium heat until the veggies are tender, 15-20 minutes. Pour the contents of the pot (don’t
drain) into a blender 1⁄3-1⁄2 at a time and blend until completely smooth. You don’t want to overfill a
blender with hot liquid—halfway is good. Toss the pasta and jalapeños (if using) with the sauce until
completely coated. Transfer to an ungreased casserole dish and top with breadcrumbs. Bake at 350°
for 30 minutes.
Prep. time: 30 minutes
Cooking time: 30 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 cup (208g); Calories 450; Calories from fat 240; Total fat 27g; Cholesterol 0mg;
Sodium 680mg; Carbohydrate 46g; Dietary Fiber 3g; Sugars 4g; Protein 10g.
1-800-741-7787 | www.penzeys.com
35
Pepper
The pepper harvest in Sarawak on the island of Borneo is a centuries old event that brings families and friends
together to celebrate 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–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.
Whole Peppercorns
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 $ 3.55
1⁄ 2 cup jar (net 2.2 oz.) #56052 $ 5.85
4 oz. bag #56049 $ 4.89
8 oz. bag #56081 $ 8.55
1 lb. bag #56010 $ 15.70
Whole Malabar Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 3.55
1⁄ 2 cup jar (net 2.5 oz.) #56157 $ 6.09
4 oz. bag #56144 $ 4.55
8 oz. bag #56186 $ 7.89
1 lb. bag #56115 $ 14.40
Whole Special Extra Bold®
Indian Black Peppercorns
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 $ 3.79
1⁄2 cup jar (net 2.1 oz.) #56852 $ 6.29
4 oz. bag #56849 $ 6.09
8 oz. bag #56881 $ 10.95
1 lb. bag #56810 $ 20.40
36
Penzeys spices | Great Milwaukee
Pepper Blends
White Peppercorns
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.
Whole Sarawak White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 4.09
1⁄ 2 cup jar (net 2.4 oz.) #56758 $ 7.09
4 oz. bag #56744 $ 7.39
8 oz. bag #56789 $ 13.69
1 lb. bag #56717 $ 26.10
Whole Muntok White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #56252 $ 6.75
4 oz. bag #56249 $ 6.65
8 oz. bag #56281 $ 12.09
1 lb. bag #56210 $ 22.70
Green Peppercorns
Green peppercorns have a fresh, clean flavor that is
well-suited for poultry, vegetables and seafood.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 4.25
1⁄ 2 cup jar (net .7 oz.) #56357 $ 7.29
1 cup jar (net 1.5 oz.) #56386 $ 13.35
2 cup jar (net 3.0 oz.) #56328 $ 25.39
Pink Peppercorns
These pink berries add a touch of color and rich,
sweet flavor to almost any dish.
1⁄ 4 cup jar (net .5 oz.) #56436 $ 5.09
1⁄ 2 cup jar (net 1.1 oz.) #56452 $ 8.99
1 cup jar (net 2.2 oz.) #56481 $ 16.55
2 cup jar (net 4.4 oz.) #56423 $ 31.95
Szechuan Peppercorns
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.
1⁄ 4 cup jar (net .4 oz.) #56531 $ 3.99
1⁄ 2 cup jar (net 1.0 oz.) #56557 $ 6.75
4 oz. bag #56544 $ 15.19
8 oz. bag #56586 $ 29.09
1 lb. bag #56515 $ 56.90
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 $ 3.79
1⁄ 2 cup jar (net 2.3 oz.) #14151 $ 6.49
4 oz. bag #14148 $ 5.69
8 oz. bag #14180 $ 10.25
1 lb. bag #14119 $ 19.20
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 .9 oz.) #14430 $ 6.29
1⁄ 2 cup jar (net 2.1 oz.) #14456 $ 11.39
2 cup jar (net 7.7 oz.) #14427 $35.29
Mignonette Pepper
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 4.45
1⁄ 2 cup jar (net 2.3 oz.) #13859 $ 7.75
4 oz. bag #13846 $ 7.99
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 $ 4.09
1⁄ 2 cup jar (net 1.6 oz.) #22750 $ 6.85
4 oz. bag #22747 $ 8.45
8 oz. bag #22789 $ 15.65
1 lb. bag #22718 $ 29.90
Special Grinds
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 $ 4.35
1⁄ 2 cup jar (net 2.8 oz.) #22550 $ 7.55
4 oz. bag #22547 $ 6.29
8 oz. bag #22589 $ 11.19
1 lb. bag #22518 $ 20.90
Szechuan Pepper Salt
1⁄ 4 Cup jar (net 1.3 oz.) #22639 $ 4.55
1⁄ 2 Cup jar (net 3.0 oz.) #22655 $ 7.99
4 oz. bag #22642 $ 8.35
8 oz. bag #22684 $ 13.69
1 lb. bag #22613 $ 26.10
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 $ 3.29
1⁄ 2 cup jar (net 2.2 oz.) #45757 $ 5.35
4 oz. bag #45744 $ 4.35
8 oz. bag #45786 $ 7.55
1 lb. bag #45715 $ 13.60
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 3.45
1⁄ 2 cup jar (net 2.1 oz.) #45852 $ 5.69
4 oz. bag #45849 $ 5.09
8 oz. bag #45881 $ 8.69
1 lb. bag #45810 $ 15.80
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 3.45
1⁄ 2 cup jar (net 2.2 oz.) #46059 $ 5.69
4 oz. bag #46046 $ 5.09
8 oz. bag #46088 $ 8.69
1 lb. bag #46017 $ 15.80
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 1.0 oz.) #46433 $ 3.89
1⁄ 2 cup jar (net 2.4 oz.) #46459 $ 6.65
4 oz. bag #46446 $ 6.09
8 oz. bag #46488 $ 10.85
1 lb. bag #46417 $ 20.40
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 3.89
1⁄ 2 cup jar (net 2.5 oz.) #46554 $ 6.65
4 oz. bag #46541 $ 6.09
8 oz. bag #46583 $ 10.85
1 lb. bag #46512 $ 20.40
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 $ 3.45
1⁄2 cup jar (net 2.4 oz.) #46354 $ 5.69
4 oz. bag #46341 $ 4.45
8 oz. bag #46383 $ 7.65
1 lb. bag #46312 $ 14.15
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.0 oz.) #46233 $ 3.65
1⁄ 2 cup jar (net 2.3 oz.) #46259 $ 5.95
4 oz. bag #46246 $ 5.09
8 oz. bag #46288 $ 8.69
1 lb. bag #46217 $ 15.80
Peppermills and Salt Shakers
8” Peppermill and
Salt Shaker shown
in Natural Finish
The ONLY peppermills worthy of
the World’s Best Peppercorns!
Available in 6” and 8”, with dark
oron
natural
See spice Index
page 61 finishes.
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 $ 31.89
6" Peppermill (Natural Finish) #91143 $ 31.89
8" Peppermill (Dark Finish) #91459 $ 43.29
8" Peppermill (Natural Finish) #91446 $ 43.29
Salt Shakers
(filled with Kosher-style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 8.99
6" Salt Shaker (Natural Finish) #91167 $ 8.99
8" Salt Shaker (Dark Finish) #91475 $ 10.25
8" Salt Shaker (Natural Finish) #91462 $ 10.25
Combination Sets
(filled with Tellicherry black
peppercorns and Kosher-style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 38.55
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 38.55
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 51.25
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 51.25
Note: Local sales taxes apply.
1-800-741-7787 | www.penzeys.com
37
Stacey, Michael and daughter Julianna.
Stacey and
Michael Sabert
Julianna's godfather,
Gerry Janda, came for the
Saberts' Oktoberfest party.
Stacey and Michael Sabert may
have moved around a lot growing
up—both happened to live in five
Midwestern states—but they decided
that the Milwaukee area should be
home.
“We met in Milwaukee during
Summerfest,” Stacey says. “I was going
to school in Wisconsin and he was
going to school in California. He was
back visiting his dad.”
It was the start of a very long and
long-distance relationship.
“Five years later when I graduated
from UW-Milwaukee, I moved to
California,” she says. Inspired by her
mother’s example, “I took my love of
baking and cooking with me.”
Stacey and Michael married in
1992 and later became the parents
of Julianna, now 9. Their years in
Los Angeles ended up making an
impression in a couple of important
ways. She has come to love cooking
their heritage, including Polish and
German recipes from Michael’s mom
and from her own Hungarian roots.
“I remember living next to a
Thai family,” she says. “It was three
generations living together, cooking
together. They were cooking with
garlic, onions, all those spices their
family used, and they would bring
food over to us.
“I was inspired by that, how they
were learning family traditions
and carrying them over to the next
38 Penzeys spices | Great Milwaukee
generation. I got to see that in action.
It was as if I was able to see my family
three generations ago when they came
to our country and how they would
have functioned as a family each
day. Their sharing of food brought us
closer together to help us understand
and learn about the similarities in our
cultures.”
It also made her want to be closer to
her own family.
“
Food is very
important to
Milwaukee and to
Wisconsin . . . It
helps to have people
understand the
differences between
cultures and respect
them.
”
They began figuring out how to
return to Wisconsin. Michael first got
a transfer to Illinois. Now they call
Delafield home.
“We came back to Wisconsin to
raise our daughter. Milwaukee is an
amazing place. In California, people
would say, ‘Are all Wisconsin people
this nice?’ ” she says, laughing. “And
we are.”
Stacey thinks part of the reason
has to do with the mix of ethnic
influences and food.
“Food is very important to
Milwaukee and to Wisconsin. It
includes all the ethnicities. They’re
recognized and they’re really
celebrated. It helps to have people
understand the differences between
cultures and respect them. It
contributes to the quality of life.
Their own celebrations include a
home version of Oktoberfest. Family
and friends and neighbors show up,
some bringing their own favorite
dishes to share. And, yes, there’s
beer on tap, thanks to Michael and
a neighbor, A.J. Lemke, also a home
brewer.
“It’s a love of beer and science,” says
Michael, who works with an industrial
water treatment firm. “I love to make
beer and I love to share it.”
It’s also a good chance for Stacey to
cook and bake, including homemade
soft pretzels, German potato salad,
ham on hard rolls, brats, and a beef
stew served on a neighbor’s spaetzle.
The secret is getting most everything
done ahead of time.
“And everybody asks what they can
do,” Stacey says. “It’s a great excuse to
get together.”
A longtime friend—Julianna’s
godfather—timed his first-ever visit to
Wisconsin for the party.
“I’ve known Mike for, what, 24 years,
and he’s always been talking about
Wisconsin,” says Gerry Janda, who
lives in San Jose, California. “I think
he undersold the state. It’s beautiful.”
The Sabert Oktoberfest is really
all about appreciating family and
friends—and sharing the love.
“Food helps sustain it,” says Stacey.
“It’s a lot of fun.”
–Amy Silvers
Polish Chili
Pigs in the Blanket (Toltott Kaposzta)
Nice and meaty, perfect for football Sundays.
Adorable bundles of absolute tastiness. This recipe is easy to cut in half for a smaller workload, but extra rolls are
easy to freeze!
11⁄2 lbs. ground beef
1 lb. fresh kielbasa (Polish sausage), links or
bulk (Stacey likes garlic-flavored)
2 Cups chopped onion (2 medium to large)
2 cloves garlic, minced (or 1⁄4 tsp. MINCED
GARLIC)
2 16-oz. cans diced tomatoes, undrained
1 6-oz. can tomato paste
1 4-oz. can chopped green chilies, undrained
1⁄4 Cup chopped fresh parsley
2 TB. CHILI POWDER
11⁄2 TB. brown sugar
1 TB. vinegar
1 tsp. GROUND CUMIN
1 tsp. salt
1 tsp. PENZEYS FRESHLY GROUND PEPPER
3 WHOLE CLOVES (or 1⁄4 tsp. GROUND
CLOVES)
1 WHOLE BAY LEAF
1 16-oz. can kidney beans, undrained
If the kielbasa is in link form, cut in1⁄4-inch slices.
Combine the beef, kielbasa, onion and garlic in a
stockpot or Dutch oven; cook over medium heat
until the meat is browned, stirring often, 10-15
minutes. Drain well. Stir in the tomatoes, tomato
paste, chilies, parsley, CHILI POWDER, brown sugar,
vinegar, CUMIN, salt and PEPPER. Tie the CLOVES
and BAY LEAF in cheesecloth; add to the mixture.
Or, if you don’t have cheesecloth, use GROUND
CLOVE and just keep track of the BAY LEAF. Cover,
reduce heat, and simmer for 11⁄2 hours, stirring
occasionally. Add the kidney beans and simmer an
additional 30 minutes. Remove the cheesecloth/
bay leaf and serve.
Prep. time: 15 minutes
Cooking time: about 2 hours
Serves: 10
Nutritional Information: Servings 10; Serving Size 1 cup (318g);
Calories 360; Calories from fat 180; Total fat 20g; Cholesterol
75mg; Sodium 1270mg; Carbohydrate 22g; Dietary Fiber 4g;
Sugars 9g; Protein 24g.
2 large heads green cabbage, cored and
outer leaves discarded if they don’t look
nice.
2 Cups tomato juice
Stewing Sauce:
2 medium onions, finely chopped
4 TB. butter
4 TB. flour
1 28-oz. can whole tomatoes
2 14-oz. cans diced tomatoes
1 14-oz. can sauerkraut, rinsed and drained
(about 2 Cups if you have a bag or jar)
4 TB. sugar
Filling:
1 Cup long grain white rice
2 lbs. ground pork
2 eggs
1 small onion, finely chopped
1 tsp. salt
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. MARJORAM (optional)
1-2 Cups water (as needed to keep rolls
covered while cooking)
Bring a large stockpot 2⁄3 full of water to a rapid
boil. Add the cabbages and boil for 5-8 minutes,
depending on how large they are. The idea is to
make the leaves soft enough to roll around the
filling. The outer leaves get softer first, and if you
have never made cabbage rolls, leave the water
boiling until you are sure you have enough soft
leaves. Toss the cabbage back in for a minute or
two if you start running into leaves that seem
crunchy and raw, because those won’t roll nicely.
Once you are sure your cabbages are done cooking
(you have 40 good soft leaves), add the raw rice to
the water and cook for 5 minutes. Drain well and
rinse in cold water and set aside. While the rice is
cooking, finely chop the remaining cabbage hearts.
For the sauce: In a large pot, cook the onions with
the butter and flour for 10 minutes over mediumlow heat, stirring often. Remove from the heat and
let cool. Crush the whole tomatoes into pieces
using a fork or your hands and add to the pot. Add
the diced tomatoes, sauerkraut and sugar and mix
well. Set aside.
In a large bowl, combine the half-cooked rice, raw
ground pork, eggs, onion, salt, PEPPER, MARJORAM
(if using) and water. Mix well. It is easiest to use
your hands. Set aside.
Pour 1⁄4 of the stewing sauce into an extra large
stockpot. Fill each cabbage leaf with 1-2 TB. of
filling and fold in the edges of the cabbage leaves,
then roll to make a little bundles. Don’t worry
if they aren’t perfect at first, you’ll have a lot of
practice by the time you reach the end! Layer some
of the rolls in a single layer at the bottom of the
pot. Spoon a layer of stewing sauce over the rolls.
Repeat the process 2 more times so that you have
3 layers of cabbage rolls. Spoon the remaining
stewing sauce over the top layer of rolls. Pour the
tomato juice over the rolls and then add water
so that the rolls are covered. We needed 11⁄2 cups
water. Cover and simmer for 21⁄2 hours. Make sure
the cabbage rolls stay covered in water. Take a
thermometer and insert into a cabbage roll to
make sure the pork filling is thoroughly cooked.
145° is safe for pork, but eggs need to be cooked to
158°, so we cooked our rolls to 160°. Let cool a bit
with the lid on before serving. The original recipe
said cool for quite a long time, but the danger zone
for food is 40-140 degrees, so once it has cooled to
just above 140 it should be served, refrigerated or
packed up and frozen.
Prep. time: 1 hour
Cooking time: 21⁄2 hours plus cooling time
Yield: about 40 rolls
Nutritional Information: Servings 20; Serving Size 2 rolls (312g);
Calories 250; Calories from fat 110; Total fat 13g; Cholesterol
60mg; Sodium 450mg; Carbohydrate 24g; Dietary Fiber 5g;
Sugars 9g; Protein 12g.
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 $ 3.29
1⁄ 2 cup jar (net 2.4 oz.) #47151 $ 5.35
4 oz. bag #47148 $ 3.79
8 oz. bag #47180 $ 6.29
1 lb. bag #47119 $ 11.30
Californian Toasted Onions, Granulated
1⁄4 cup jar (net 1.0 oz.) #47230 $ 3.29
1⁄ 2 cup jar (net 2.5 oz.) #47256 $ 5.49
4 oz. bag #47243 $ 3.79
8 oz. bag #47285 $6.29
1 lb. bag #47214 $ 11.30
Onions
Orange Peel
Minced (1/8” bits) Californian White Onions
1⁄4 cup jar (net .8 oz.) #47430 $ 3.65
1⁄ 2 cup jar (net 1.9 oz.) #47456 $ 6.15
1 cup jar (net 3.8 oz.) #47472 $ 11.09
2 cup jar (net 7.7 oz.) #47427 $ 20.89
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.
1⁄4 cup jar (net .7 oz.) #46633 $ 3.09
1⁄ 2 cup jar (net 1.8 oz.) #4665 9 $ 4.89
4 oz. bag #46646 $ 3.65
8 oz. bag #46688 $ 5.69
1 lb. bag #46617 $ 10.10
Minced (1/8” bits) Californian Toasted Onions
1⁄4 cup jar (net .8 oz.) #46938 $ 2.85
1⁄ 2 cup jar (net 1.7 oz.) #46954 $ 4.79
4 oz. bag #46941 $ 3.65
8 oz. bag #46983 $ 5.69
1 lb. bag #46912 $ 10.10
Kind Heart Gift Box
#82440 $ 14.79
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.
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.
Broken Leaf Turkish Oregano
1⁄4 cup jar (net .2 oz.) #31730 $ 2.29
1⁄2 cup jar (net .5 oz.) #31756 $ 3.99
1 oz. bag #31769 $ 3.19
4 oz. bag #31743 $ 7.19
8 oz. bag #31785 $ 12.65
Saffron
Broken Leaf Mexican Oregano
Peek inside the fall flowering crocus and you will see three
threadlike filaments–these are stigma, or saffron. 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, with saffron 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 pans of paella.
Kashmir“Mogra Cream” Indian
Saffron is the world’s finest saffron.
The dark red color and long
perfect strands are as beautiful as
they are colorful and flavorful.
Kashmir saffron is extremely
difficult to obtain, which makes it
higher in price, but Kashmir Mogra
Cream Saffron is truly wonderful.
Kashmir Mogra Cream Saffron
(99% red saffron threads)
Net 1⁄2 gram #57633 $ 15.35
Net 1 gram #57659 $ 29.45
Net per 1⁄4 oz. #57688 $ 147.59
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
beautiful pure red saffron threads.
40
Penzeys spices | Great Milwaukee
Spanish Coupé Saffron is a truly excellent crop, especially
nice for the traditional Spanish dishes.
Coupé Quality Spanish Saffron
(99% red saffron threads)
Net 1⁄2 gram #57338 $ 10.95
Net 1 gram #57352 $ 20.55
Net per 1⁄4 oz. #57381 $ 105.35
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 $ 9.69
Net 1 gram #57754 $ 18.09
Net per 1⁄4 oz. #57783 $ 84.85
1⁄4 cup jar (net .2 oz.) #31835 $ 2.19
1⁄2 cup jar (net .4 oz.) #31851 $ 3.79
1 oz. bag #31864 $ 3.09
4 oz. bag #31848 $ 7.19
8 oz. bag #31880 $ 13.09
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. Handmixed from: salt, Tellicherry black pepper, spices and herbs,
granulated garlic and paprika.
1⁄4 cup jar (net 1.4 oz.) #24138 $ 5.69
1⁄ 2 cup jar (net 3.5 oz.) #24154 $ 10.25
4 oz. bag #24141 $ 8.45
8 oz. bag #24183 $ 15.65
1 lb. bag #24112 $ 29.90
Paprika
Hungarian-Style Sweet Paprika is a traditional spice
with delicious flavor and vibrant color—one of the best
spices from Gram’s kitchen. Just a sprinkle adds a
flavorful and colorful touch to meat, fish and poultry—
not to mention goulash. Hungarian-Style Sweet Paprika
is the best in the world, as Hungary has the sunshine
needed for sweet, rich flavor, and the knowledgeable
farmers to nurture the crop from planting to harvest.
Hungarian-Style Sweet Kulonleges Paprika
1⁄4 cup jar (net 1.0 oz.) #47535 $ 3.89
1⁄ 2 cup jar (net 2.4 oz.) #47551 $ 6.65
4 oz. bag #47548 $ 5.69
8 oz. bag #47580 $ 10.25
1 lb. bag #47519 $ 19.30
Hungarian-Style 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 $ 3.89
1⁄ 2 cup jar (net 2.5 oz.) #47656 $ 6.65
4 oz. bag #47643 $ 5.69
8 oz. bag #47685 $ 10.25
1 lb. bag #47614 $ 19.30
Californian-Style 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 $ 3.79
1⁄ 2 cup jar (net 2.4 oz.) #47856 $ 6.39
4 oz. bag #47843 $ 5.35
8 oz. bag #47885 $ 9.49
1 lb. bag #47814 $ 17.60
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Subtle, smoky 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 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #48053 $ 6.85
4 oz. bag #48040 $ 6.15
8 oz. bag #48082 $ 10.95
1 lb. bag #48011 $ 20.40
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 $ 2.49
1⁄ 2 cup jar (net .3 oz.) #14551 $ 3.99
1 oz. bag #14564 $ 4.69
Parsley
Parsley is America’s favorite herb. Sweet and rich, it
brings out the flavor of other spices and herbs, and is
perfect in soups and on baked chicken or fish. Parsley
flakes are light; 1 oz. equals almost 2 cups.
1⁄4 cup jar (net .1 oz.) #31930 $ 2.09
1⁄ 2 cup jar (net .2 oz.) #31956 $ 3.45
1 oz. bag #31969 $ 3.45
4 oz. bag #31943 $ 7.99
8 oz. bag #31985 $ 14.85
4 Jar Salad Lover’s
Gift Box
#85641 $ 28.45
Salad Seasonings
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. Hand-mixed from: salt, bell peppers, garlic,
onion, sugar, black pepper, parsley, thyme and basil.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 4.09
1⁄ 2 cup jar (net 2.5 oz.) #26053 $ 7.09
4 oz. bag #26040 $ 6.29
8 oz. bag #26082 $ 11.19
1 lb. bag #26011 $ 20.90
Country French Vinaigrette
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 $ 4.25
1⁄ 2 cup jar (net 2.6 oz.) #26158 $ 7.19
4 oz. bag #26145 $ 6.29
8 oz. bag #26187 $ 11.19
1 lb. bag #26116 $ 20.90
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great on 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. Hand‑mixed from: Tellicherry
cracked black pepper, coarse salt, sugar, garlic, thyme and
parsley.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 4.09
1⁄ 2 cup jar (net 2.5 oz.) #26253 $ 7.09
4 oz. bag #26240 $ 6.29
8 oz. bag #26282 $ 11.19
1 lb. bag #26211 $ 20.90
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2 TB.
seasoning with 2 TB. water, let stand 5 minutes. 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, chicken or pasta salads.
For gyros, mix 1 TB. in 1 TB. water. Let stand 5 minutes, add
1 TB. olive oil and 1 TB. lemon juice. Combine with 1 lb.
cubed lamb, 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 and
marjoram.
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 .6 oz.) #16434 $ 3.45
1⁄ 2 cup jar (net 1.4 oz.) #16450 $ 5.59
4 oz. bag #16447 $ 7.09
8 oz. bag #16489 $ 12.99
1 lb. bag #16418 $ 24.60
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup
(the amount in a standard dressing bottle), 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 and thyme.
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 4.35
1⁄ 2 cup jar (net 3.1 oz.) #26558 $ 7.65
4 oz. bag #26545 $ 5.69
8 oz. bag #26587 $ 10.25
1 lb. bag #26516 $ 19.20
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 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #26653 $ 6.75
4 oz. bag #26640 $ 5.69
8 oz. bag #26682 $ 10.25
1 lb. bag #26611 $ 19.20
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.89
1⁄2 cup jar (net 2.3 oz.) #21953 $ 6.75
4 oz. bag #21940 $ 6.29
8 oz. bag #21982 $ 11.19
1 lb. bag #21911 $ 20.90
1-800-741-7787 | www.penzeys.com
41
Marge loves making challah.
Photo by Jerry Bojarski
Marge Eiseman
A sk Marge Eiseman about what
really matters in life and you’ll hear
about being the mother of many sons,
one of whom she now holds only in
heart and memory.
You’ll hear about the comfort shawl
that women friends made her after
the death of her Baki. It is the gift she
now creates for others who need to be
wrapped in love.
Marge talks, too, about what music
means in her life, including the songs
she wrote for her three surviving
sons. The songs are her own version
of “ethical wills,” a tradition in which
someone tries to pass down the most
important beliefs in life.
And then there’s cooking. Always
there’s cooking.
In fact, Marge lives life a lot like she
makes challah, the bread served on
the Sabbath and other holy days.
She starts with the basics at hand.
She adds love. Gives it a warm
space and a little time to grow and
then more attention. The result is
something that nourishes both the
body and soul.
“I wrote a little song about the
‘Blessing and the Bread,’ ” she says. “I
sing blessings and I think of the people
who will eat the challah and what they
need. There’s something really sweet
about intention, so it’s blending the
42
Penzeys spices | Great Milwaukee
spiritual and the physical.
“I don’t pretend to write
songs that will change the
world, but you do the best
you can. I love that simple
words can share such
important thoughts.”
Certainly, simple words
meant the world after the
loss of her son in 2005. Benjamin
Eiseman Muchin—best known as
Baki—was only 12 when he passed
away in his sleep.
“To me the only unacceptable
response is to say, ‘It hurts too much to
lose. I won’t love,’ ” Marge says. “If you
shut yourself off from love, that’s not a
choice.”
Two weeks later, the women of her
Jewish women’s spirituality group
made her a special shawl. “Cheryl
Sitzler brought them to my house
and they made it that night,” Marge
says. Tiny letters on the shawl say what
everyone was feeling: “When a woman
loses her child, all women wail.”
“I started wearing it,” she says. “I had
the love of my women friends around
me. It’s a hug that lasts.”
Marge, who
now lives in
Shorewood, has
since organized
shawl-making
for dozens of
other women
and families here
and elsewhere,
including
overseas.
“I shifted the
language from
‘grief shawl’ to
‘comfort shawl.’
We’ve done these
for all kinds
of reasons—a
woman with brain cancer and at a
Quaker boarding school and for a
blended family to welcome a new
baby.”
No cause of death was known for
Baki until after a friend mentioned
something called Long QT syndrome,
which can disrupt heart rhythms.
Baki is survived by twin brothers Jon
and Jacob, now 24, and Zach, 18.
“A couple years earlier, my
grandmother had died and I had
written her eulogy,” Marge says. “I read
it to Jon—he was only 11.”
“I can tell those words came from
your heart, because they went right to
my heart,” he told her.
“It turns out he was quoting
something from the Talmud,” she says.
“So when my twins were making their
b’nei mitzvah, I wrote ‘Words from the
Heart.’ The words became my ethical
will.”
Smile at people, be kind,
Take the time to care.
Have Shabbat guests, learn to cook,
Travel everywhere!
“I knew they would hear the song
and it would be theirs,” says their
mother.
“I wrote ‘A Given and A Gift’ for
Zach,” she says. “I tell him, ‘I love you
is a given and I like you is a gift.’ It’s
been short-hand for getting through
his teen years.”
These days, Marge has a day
job helping people with home
equity loans. She continues her
spiritual work, kind of a “Presence
in Residence” as a teacher and
performer.
“I love telling stories as a part of
what I do. I think that’s part of why I
write music,” she says.
She tries to remember that two
Hebrew words—chol meaning
“everyday” and kodosh meaning
“sacred”—should not really be
separate things at all.
“It’s very tempting to set aside one
part of life that’s sacred and one
part of life that is mundane. We say
blessings for everything, because
it’s our job to find the sacred in the
everyday.”
–Amy Silvers
Marge talks challah
“This is not rocket science,” declares
Marge. “This is making challah.”
There is, she says, no one right way to
make challah. That was probably the most
important thing to remember as she showed
two friends—Ruth Wallace and Nancy
Stillman—how easy it is to make wonderful
challah.
“This is folk cooking. It’s very much eastern
European Jewish cooking,” she says. “Making
bread is a daily thing but challah is richer and
sweeter. If you add sugar and honey and
eggs, it elevates it. It gives you that special
taste of the Sabbath.
“The idea is that it encourages the family
coming together. For me, the braid brings
things together. It starts out separate and
becomes something whole.”
Once upon a time, Marge followed
a recipe. Now she barely measures the
liquid ingredients. Once she used a couple
tablespoons of a blackberry honey and
it flavored the loaves in an unexpectedly
marvelous way. While baking with Ruth and
Nancy, she used some orange-infused oil.
The scent of orange filled the kitchen as the
bread baked and gave the bread—hot out
of the oven—a delicate orange flavor. Other
options include rolling the strands of dough in
nuts and raisins before braiding.
“You have to decide what you are going
to make, two big loaves or three smaller
loaves or maybe two loaves and one monkey
bread,” Marge says.
Traditionally, the challah baker would pull
a little piece of dough off.
“You’re supposed to burn it,” she says. “It
sort of reminds you it’s not all yours. I actually
don’t do that because the waste seems more
wrong, but to each his or her own.”
There is one more challah tradition for
many families.
“Before you eat it, everyone holds the
challah and blesses the bread,” says Marge.
If a group is too big, people touch someone
who is touching the bread.
"The blessing is thanking God for bringing
forth bread from the Earth, but it's also the
awareness that we can only thank God when
we act in partnership by making the challah."
vegetable oil, honey and eggs. Stir until blended.
Add the yeast mixture and stir. Begin adding 1 cup
of whole wheat flour at a time. Stir in thoroughly
after each cup. After 2 cups have been mixed in,
add the salt. Add in another 1-2 cups of whole
wheat flour and then switch to either whole
wheat pastry flour or unbleached white flour. Stir
until the dough is so stiff you can’t stir any more.
Then, dump 1 cup of pastry or white flour onto
the counter and put the dough on top. Knead for
about 10 minutes, turning the dough over and
shaking more flour on the table as the dough
absorbs the flour and gets sticky. The dough is
heavy so you need to use a good bit of strength to
get it properly kneaded all the way though. When
it is no longer tacky—sticking to your fingers as
soon as you stop kneading—but is smooth, solid
and springy to the touch, it is ready (you may not
need all the flour; some days you may need more).
Put a bit of oil into a large bowl. Take the lump of
dough, turn it in the bowl so the top is oiled as well
as the bottom and cover with a kitchen towel for
the first rise. Place in a reasonably warm place for
11⁄2-2 hours. When doubled in bulk, punch down
the dough and then divide and roll into strands for
braiding, just like rolling out play-doh. We made
our strands about 18” long. This recipe makes 2
large challah or 3 medium ones, so divide the
dough into 6 or 9 strands. Challah traditionally is a
doubled braided loaf so you want the strands twice
as long as your bread loaf will be. Cover the baking
sheets with parchment paper or foil and then lay
3 strands on each pan with the edges hanging off.
Start braiding from the middle down to the end.
This is the bottom braid. Go back to the middle,
flip the three strands over to start the top braid
and lay it on top of the loaf, braiding down to the
end. Look at the photo of the finished bread if this
is confusing. Practice makes perfect! This is a good
time to wrap one for the freezer, once it is braided
but before it starts to rise. Just let it thaw and rise
before baking.
Challah
Remember to put blessings into the bread for
everyone who will eat it. Baking homemade bread
may take a little time, but the delicious results are
well worth it.
1 TB. active dry yeast, regular or quick
rise (packets are 21⁄4 tsp. so about
11⁄2 packets)
1
1 ⁄2 Cup warm water, divided
2 TB. sugar
1⁄2 Cup vegetable oil
1⁄2 Cup honey
3 large eggs (room temperature)
3-4 Cups whole wheat flour *
1 tsp. salt
2-3 Cups whole wheat pastry flour or
unbleached white flour*
1-2 tsp. oil for the bowl the dough will rise in
Topping:
1 egg
1 tsp. water
1-2 tsp. POPPY SEEDS or SESAME SEEDS,
optional
1-2 tsp. CINNAMON SUGAR, optional
In a small bowl, combine the yeast, 1 Cup warm
water and sugar. Stir and let sit for a few minutes
until bubbly. If it doesn’t get bubbly, try again with
new fresh yeast.
In a large bowl, combine 1⁄2 cup of warm water,
Cover again to rise at least 1 hour. We found the
top braid sometimes wants to drift sideways off the
top, so make sure it is right in the middle to start,
and if that happens a bit, it will still look and taste
great. Beat the whole egg with the water. Brush the
loaves with the egg wash, sprinkle with POPPY or
SESAME SEEDS or CINNAMON SUGAR, if desired,
about 1 tsp. per loaf. For 3 loaves bake at 375° for
about 20 minutes, for 2 larger loaves we dropped
the temperature to 350° and baked a few minutes
longer.
*Flour: We are big fans of whole wheat pastry flour;
it has the good fiber and nutrition of regular whole
wheat flour, but with no grit. If you have never
baked with whole wheat pastry flour, this is the
perfect recipe to give it a try.
Prep. time: 30 minutes plus two 60-90 minute
rising times
Baking time: 20-25 minutes
Yield: 2 loaves, about 32 slices
Nutritional Information: Servings 32; Serving Size 1 slice (54g);
Calories 150; Calories from fat 45; Total fat 5g; Cholesterol 25mg;
Sodium 85mg; Carbohydrate 25g; Dietary Fiber 3g; Sugars 5g;
Protein 4g.
Pasta Sprinkle
Pasta Sprinkle is the perfect
all-purpose combination of
herbs, wonderful sprinkled
on chicken or fish before
baking, on steamed or
sauteed vegetables, and on
pasta as a side dish. Toss
warm, freshly cooked pasta
with a bit of butter, olive oil, or meat drippings; 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 $ 2.85
1⁄ 2 cup jar (net .6 oz.) #14656 $ 4.45
1 oz. bag #14669 $ 3.79
4 oz. bag #14643 $ 8.69
8 oz. bag #14685 $ 16.19
Pickling Spice
A high-quality blend for all pickling and canning.
Hand-mixed from: yellow and brown mustard seeds,
allspice, cinnamon, bay leaves, dill seed, cloves, ginger,
black peppercorns, star anise, coriander, juniper, mace,
cardamom and crushed red pepper.
1⁄ 4 cup jar (net .6 oz.) #14735 $ 3.19
1⁄ 2 cup jar (net 2.0 oz.) #14751 $ 5.25
4 oz. bag #14748 $ 4.09
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 and red pepper.
1⁄4 cup jar (net 1.2 oz.) #23236 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #23252 $ 6.75
4 oz. bag #23249 $ 5.69
8 oz. bag #23281 $ 10.25
1 lb. bag #23210 $ 19.20
Pork Chop Seasoning
Pork Chop Seasoning has a wonderful smoky flavor—it’s
the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For smoky
ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu
sandwich, slice tofu, sprinkle heavily with seasoning on
both sides, and cook until golden in a lightly oiled pan
over medium heat for a taste like bacon. Hand-mixed
from: salt, garlic, white pepper, onion, ginger and natural
hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 5.25
1⁄ 2 cup jar (net 3.3 oz.) #23357 $ 9.49
4 oz. bag #23344 $ 7.65
8 oz. bag #23386 $ 13.89
1 lb. bag #23315 $ 26.60
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 and
ginger.
1⁄4 cup jar (net .6 oz.) #15037 $ 3.29
1⁄2 cup jar (net 1.2 oz.) #15053 $ 5.59
4 oz. bag #15040 $ 7.99
8 oz. bag #15082 $ 14.69
1 lb. bag #15011 $ 27.90
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 and cloves.
1⁄4 cup jar (net 1.0 oz.) #15132 $ 4.09
1⁄ 2 cup jar (net 2.0 oz.) #15158 $ 7.09
4 oz. bag #15145 $ 7.99
8 oz. bag #15187 $ 14.69
1 lb. bag #15116 $ 27.90
Raspberry Enlightenment
Like red wine, balsamic or rice vinegar, Raspberry
Enlightenment makes sweet tartness happen. But it also
does more. Raspberry Enlightenment—sweet and tart
with a hint of spice—also adds a delicious fresh-brightlightness to slow-roasted richness. Anytime you start
with longer, slower cooking—spaghetti sauce, stews,
barbecue, vegetables, roasts—take the deliciousness
over the top with a spoonful of Raspberry Enlighten
ment. It’s just what your dishes—and you—have been
waiting for. Ingredients: raspberries, sugar, water, tapioca
starch, spices and citric acid.
1 cup jar (net 9.5 oz) #97185 $ 8.55
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 $ 2.19
1⁄ 2 cup jar (net .8 oz.) #33055 $4.09
1 oz. bag #33068 $ 2.29
4 oz. bag #33042 $ 4.79
8 oz. bag #33084 $ 8.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 2.65
1⁄ 2 cup jar (net 1.2 oz.) #33150 $ 4.45
1 oz. bag #33163 $ 2.49
4 oz. bag #33147 $ 5.35
8 oz. bag #33189 $ 9.49
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn’t stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.85
1⁄ 2 cup jar (net 1.1 oz.) #33255 $ 4.55
4 oz. bag #33242 $ 5.35
8 oz. bag #33284 $ 9.49
1 lb. bag #33213 $ 17.60
The holidays are a great
to appreciate a teacher! time
Poppy Seed
Sweet blue poppy seeds are used in baking, on breads,
rolls, muffins and cake. Also great for fruit salad
dressing. Poppy seeds have a high, ﬂavorful oil content.
Refrigerate or freeze during summer months. White
poppy seeds are used in Indian cooking adding
thickness, texture and ﬂavor to long cooking sauces.
Whole Blue Dutch A-1 Poppy Seed
1⁄4 cup jar (net 1.2 oz.) #57538 $ 3.19
1⁄ 2 cup jar (net 2.6 oz.) #57554 $ 5.25
4 oz. bag #57541 $ 3.45
8 oz. bag #57583 $ 5.59
1 lb. bag #57512 $ 9.70
Whole White Indian Poppy Seed
1⁄4 cup jar (net .9 oz.) #57433 $ 3.45
1⁄ 2 cup jar (net 2.6 oz.) #57459 $ 5.59
4 oz. bag #57446 $ 4.55
8 oz. bag #57488 $ 7.99
1 lb. bag #57417 $ 14.70
Teacher’s Gift Box
#83018 $ 17.99
44
Penzeys spices | Great Milwaukee
Ruth Ann’s Muskego Ave
Chicken and Fish Seasoning
Sprinkle on chicken and fish, 1-2 tsp. per pound—pork
chops too! Awesome on broccoli, asparagus and
green beans, plain salads, breakfast eggs and potatoes. Hand-mixed from: salt, black pepper, garlic, lemon
peel and onion.
1/4 cup jar (net 1.3 oz.) #24538 $ 3.89
1/2 cup jar (net 2.9 oz.) #24554 $ 6.65
4 oz. bag #24541 $ 5.69
8 oz. bag #24583 $ 10.25
1 lb. bag #24512 $ 19.20
Sage
Sage is a must for stuffing. The flavor of sage is also
perfect for simple baked chicken or pork, just sprinkle
with lemon juice or salt, sage and black pepper.
Whole Leaf Albanian Prime Sage
Long, thin silvery-gray leaves
1⁄4 cup jar (net .2 oz.) #33334 $ 2.29
1⁄ 2 cup jar (net .5 oz.) #33350 $ 3.79
1 oz. bag #33363 $ 2.49
4 oz. bag #33347 $ 5.25
8 oz. bag #33389 $ 9.15
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1⁄4 cup jar (net .4 oz.) #33439 $ 2.49
1⁄ 2 cup jar (net .8 oz.) #33455 $ 4.55
1 oz. bag #33468 $ 3.65
4 oz. bag #33442 $ 7.99
8 oz. bag #33484 $ 14.85
Grey Sea Salt
From France
Back by popular demand. We discontinued this one for
a while, but it made people sad. We don’t want to make
people sad; we want them to be happy. Has an aroma
that some call nice and flowery. Use small amounts
towards the end of cooking for fish and seafood. Also
nice in fresh baked breads served with unsalted butter.
Coarse Grind
4 oz. bag #96641 $ 4.35
1 lb. bag #96612 $ 13.25
Fine Grind
4 oz. bag #96746 $ 4.79
1 lb. bag #96717 $ 14.70
Kosher-Style Flake Salt
If you only buy one salt this year make it this one. Kosher
Flake salt has a long history and a great taste. The special
shape of the flakes gives this salt the maximum of salt
flavor with the minimum of salt used.
1 lb. bag #96025 $ 2.29
Soup Bases
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.
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 $ 10.85
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 $ 10.85
Ham Soup Base and Seasoning
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.
Seafood Soup Base and Seasoning
(net 8.0 oz.) #90986 $ 10.85
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 $ 10.85
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1
tsp. to a cup of hot water. Throw a little in the pot to
season pasta and rice, great to add a little oomph to
vegetable casseroles and plain steamed veggies.
Wonderful for poaching fish. Rich roasty carrots
form the base of our new Vegetable Soup base,
along with powdered onions, potatoes and
tomatoes.
(net 8.0 oz.) #90481 $ 10.85
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
(net 8.0 oz.) #90586 $ 10.85
Pork Soup Base and Seasoning
(net 8.0 oz.) #90881 $ 10.85
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 $ 2.99
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.65
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.99
1-800-741-7787 | www.penzeys.com
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 $ 3.99
1⁄2 cup jar (net 2.5 oz.) #27555 $ 6.75
4 oz. bag #27542 $ 5.69
8 oz. bag #27584 $ 10.25
1 lb. bag #27513 $ 19.20
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 $ 2.29
1⁄ 2 cup jar (net .8 oz.) #33655 $ 3.99
1 oz. bag #33668 $ 2.29
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 and spice extractives (including oleoresin of
paprika, black pepper, celery, rosemary and thyme).
1⁄ 4 cup jar (net 2.1 oz.) #29238 $ 3.45
1⁄ 2 cup jar (net 4.2 oz.) #29254 $ 5.35
4 oz. bag #29241 $ 2.29
8 oz. bag #29283 $ 3.45
1 lb. bag #29212 $ 5.50
Sesame Seeds
White sesame seeds are traditionally used in America
for baking and granola making, smaller black sesame
are preferred in Japan. To toast sesame seeds, put in a
nonstick pan over medium heat and shake the pan
until the sesame seeds are browned. No oil necessary.
Whole Hulled Mexican White Sesame Seeds
1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.85
1⁄ 2 cup jar (net 2.4 oz.) #57859 $ 4.55
4 oz. bag #57846 $ 3.19
8 oz. bag #57888 $ 5.25
1 lb. bag #57817 $ 8.90
Whole Indian Black Sesame Seeds
1⁄4 cup jar (net 1.3 oz.) #57938 $ 3.29
1⁄ 2 cup jar (net 2.7 oz.) #57954 $ 5.49
4 oz. bag #57941 $ 3.45
8 oz. bag #57983 $ 5.69
1 lb. bag #57912 $ 10.10
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 jar (net .4 oz.) #58056 $ 6.65
1 cup jar (net .7 oz.) #58085 $ 11.85
2 cup jar (net 1.4 oz.) #58027 $ 22.35
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
and magnesium carbonate.
1⁄4 cup jar (net 1.4 oz.) #23131 $ 5.65
1⁄ 2 cup jar (net 3.3 oz.) #23157 $ 10.09
1 cup jar (net 6.3 oz.) #23186 $ 18.79
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.
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 $ 4.89
4 oz. bag #58243 $ 11.65
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 3.09
4 oz. bag #58148 $ 6.85
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 3.99
1⁄ 2 cup jar (net 1.9 oz.) #48158 $ 6.85
4 oz. bag #48145 $ 7.75
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 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #48253 $ 7.99
4 oz. bag #48240 $ 7.75
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 and bay leaf.
1⁄ 4 cup jar (net .7 oz.) #15237 $ 3.55
1⁄ 2 cup jar (net 1.4 oz.) #15253 $ 5.95
4 oz. bag #15240 $ 7.99
1⁄ 4 cup jar (net .2 oz.) #15437 $ 5.59
1⁄ 2 cup jar (net .6 oz.) #15453 $ 10.09
1 cup jar (net 1.0 oz.) #15482 $ 18.79
2 cup jar (net 2.6 oz.) #15424 $ 36.35
Singapore Seasoning
Sunny Spain 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 $ 4.55
1⁄ 2 cup jar (net 2.6 oz.) #15358 $ 7.99
4 oz. bag #15345 $ 7.65
8 oz. bag #15387 $ 13.89
1 lb. bag #15316 $ 26.60
Southwest Seasoning
Warm chili peppers with onion, garlic, pepper and
cilantro, with a smoky hint of chipotle. Sprinkle meat or
poultry with lemon or lime juice, then rub on
Southwest Seasoning, 1-2 teaspoons per pound. Add
to salsa and refried beans. Hand-mixed from: salt, ancho
pepper, onion, garlic, Mexican oregano, black pepper, red
pepper, cumin, paprika, chipotle and cilantro.
1⁄4 cup jar (net 1.2 oz.) #21137 $ 5.09
1⁄ 2 cup jar (net 2.7 oz.) #21153 $ 8.79
4 oz. bag #21140 $ 8.45
8 oz. bag #21182 $ 15.65
1 lb. bag #21111 $ 29.80
(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 and onion.
1⁄4 cup jar (net 1.2 oz.) #15532 $ 4.45
1⁄ 2 cup jar (net 2.4 oz.) #15558 $ 7.75
4 oz. bag #15545 $ 7.65
8 oz. bag #15587 $ 13.89
1 lb. bag #15516 $ 26.50
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 $ 2.29
1⁄ 2 cup jar (net .3 oz.) #33750 $ 4.09
1 oz. bag #33763 $ 5.49
4 oz. bag #33747 $ 12.55
8 oz. bag #33789 $ 24.49
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 $ 2.65
1⁄2 cup jar (net .8 oz.) #34052 $ 4.79
1 oz. bag #34065 $ 3.65
4 oz. bag #34049 $ 7.99
8 oz. bag #34081 $ 14.85
46
Penzeys spices | Great Milwaukee
Taco Seasonings
Taco Seasoning
Very similar to seasoning packets sold in grocery
stores, but much more flavorful and less expensive.
Family-style, not hot. Mix 4 TB. with 6 oz. water, add
to 1 lb. browned, drained ground beef or cooked
chicken or beans. Simmer 10 min. until thick. Taco
Seasoning is also great for dip—mix 2 TB. in 2 TB.
water, then blend with 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 and allspice.
1⁄4 cup jar (net 1.4 oz.) #23531 $ 4.09
1⁄ 2 cup jar (net 2.9 oz.) #23557 $ 6.95
4 oz. bag #23544 $ 5.25
8 oz. bag #23586 $ 9.35
1 lb. bag #23515 $ 17.30
Bold Taco Seasoning
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish-style paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper and natural cocoa.
1⁄4 cup jar (net 1.2 oz.) #24338 $ 3.99
1⁄ 2 cup jar (net 2.7 oz.) #24354 $ 6.85
4 oz. bag #24341 $ 5.69
8 oz. bag #24383 $ 10.25
1 lb. bag #24312 $ 19.20
Chicken Taco Seasoning
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish-style paprika, cumin, cilantro, Tellicherry
black pepper, Mexican oregano and jalapeno powder.
Baki’s Burrito Pie
This great dish from Marge Eiseman can also be made
with ground beef or turkey. To read about Marge, turn
to page 42.
2 TB. olive oil
1 16 oz. package veggie crumbles (TVP),
or lean ground beef if you prefer
1-2 tsp. TACO SEASONING
4 whole wheat burrito wraps
1 16-oz. can spicy refried pinto beans
(or use unseasoned beans and mix
with 2 tsp. ARIZONA DREAMING)
1 Cup shredded cheddar cheese
Heat the olive oil in a skillet. Add the veggie
crumbles or beef and TACO SEASONING and cook
for about 10 minutes or until crumbles are heated
through. If using beef cook until browned and
drain off any fat. Place a burrito wrap in the bottom
of an ungreased deep-dish pie plate. Spread the
wrap with refried beans. Top with 1⁄4 of the veggie
crumbles and top with 1⁄4 of the cheese. Repeat
three times. Cover loosely with foil and bake at
375° for 20 minutes. Take the foil off the top and
brown lightly. Serve wedges with salsa and sour
cream for garnishes.
See spice Index on page 61
1⁄4 cup jar (net .9 oz.) #24233 $ 3.89
1⁄ 2 cup jar (net 2.1 oz.) #24259 $ 6.49
4 oz. bag #24246 $ 6.65
8 oz. bag #24288 $ 12.09
1 lb. bag #24217 $ 22.70
Marge became the mother of four sons,
(clockwise from top) Jacob, Jon, Baki
and Zach.
Prep. time: 15 minutes
Cooking time: 20 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 wedge (199g);
Calories 320; Calories from fat 110; Total fat 12g; Cholesterol
20mg; Sodium 660mg; Carbohydrate 32g; Dietary Fiber 9g;
Sugars 0g; Protein 27g.
Rojo Taco Seasoning
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook
8-12 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar
and lecithin.
1 cup jar (net 8.4 oz) #97280 $ 7.29
1-800-741-7787 | www.penzeys.com
47
Madagascar Vanilla Beans
Regarded as the world’s best, Madagascar beans set
the standard for prime vanilla flavor.
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.
3 beans #58430 $ 9.35
15 beans #58456 $ 36.89
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 $ 9.35
15 beans #58656 $ 36.89
Vanilla Sugar
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 jar (net 3.4 oz.) #92351 $ 7.99
1 cup jar (net 6.8 oz.) #92380 $ 14.69
2 cup jar (net 13.6 oz.) #92322 $ 28.29
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean’s
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92135 $ 7.75
4 fluid ounce bottle #92151 $ 13.99
8 fluid ounce bottle #92180 $ 24.39
16 fluid ounce bottle #92119 $ 40.99
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years.
For the amount of vanilla flavor specified in a recipe, use
half as much. When used this way, double strength
vanilla makes economic sense, as there is the equivalent
of twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
2 fluid ounce bottle #92230 $ 10.95
4 fluid ounce bottle #92256 $ 20.55
8 fluid ounce bottle #92285 $ 35.59
16 fluid ounce bottle #92214 $ 59.99
almond, lemon and orange extracts on page 19
Extracts Gift Box
#81843 $ 49.99
You'll get pure gratitude cts.
tra
for a gift of Penzeys ex
Banana Mocha Cake
Score some points and serve this for breakfast.
This cake from Erin Ortiz (story on page 34) is vegan
if you make sure you have vegan chocolate chips.
3
11⁄2 11⁄2 1
1
2
1⁄2-1 1
2 3⁄4 2
1
bananas (very ripe ones are best)
Cups light brown sugar
Cups strong brewed coffee, cooled
Cup oil
tsp. PURE VANILLA EXTRACT
TB. apple cider vinegar
tsp. PENZEYS CINNAMON
tsp. salt
Cups flour
tsp. baking soda
Cup chocolate chips
Preheat oven to 350°. Mash the bananas and mix
in the brown sugar until blended. Add the coffee,
oil, VANILLA, apple cider vinegar, CINNAMON and
salt. Fold in the flour and baking soda. Pour into an
ungreased 9x13 pan and top with the chocolate
chips. Bake at 350° for 30-35 minutes, or until
golden brown and a toothpick inserted into the
center comes out clean.
Prep. time: 20 minutes
Baking time: 30-35 minutes
Serves: 15
Nutritional Information: Servings 15; Serving Size 1 piece (121g);
Calories 370; Calories from fat 160; Total fat 18g; Cholesterol 0mg;
Sodium 330mg; Carbohydrate 51g; Dietary Fiber 1g; Sugars 23g;
Protein 3g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
49
Little Bites
of Joy
50
Penzeys spices | Great Milwaukee
Spritz Cookies
Bruna Kakor
Pecan Sandies
Little colorful buttery nuggets of cookie
goodness. Cookie presses take a little getting
used to—each one is different. The trick is to
have the dough cold enough to hold its shape,
but not rock hard so you can’t turn the handle
and press the cookies out. Start with a drop or
two of food coloring; you can always add more.
Kathy Young shared this recipe with us years
ago and it quickly became a staple for the
Penzeys Christmas parties.
These were Grandpa Bill Penzey Sr.’s favorite
cookies. He liked them big, which means less
rolling. He also liked them with mini chocolate
chips—add 1⁄2 cup if you’d like.
1 Cup butter (2 sticks)
⁄2 Cup plus 1 TB. sugar
1 egg
3
⁄4 tsp. salt
1 tsp. PURE VANILLA EXTRACT
1 1
⁄4- ⁄2 tsp. PURE ALMOND EXTRACT
(optional)
21⁄2 Cups sifted all-purpose flour
colored sugar, candies for decorating
1
Preheat oven to 400°. Beat butter and sugar
together until creamed. Blend in egg, salt,
VANILLA and ALMOND EXTRACT and flour.
The dough will be quite stiff, it is easiest to
turn it out onto a table and knead the dough
by hand until soft and pliable. Divide into as
many pieces as you have colors, stir or knead
in the color, a few drops at a time, and form
the dough into loaves approximately the size
of the chamber of your cookie press. Chill for
about 30 minutes. Press the dough through
the cookie press onto ungreased cookie
sheets. Decorate as desired. Bake at 400° for
about 8 minutes.
Prep. time: 15 minutes plus 30 minutes
chilling time
Baking time: about 8 minutes per pan
Yield: about 6 dozen
Nutritional Information: Servings 30; Serving Size 2
cookies (48g); Calories 220; Calories from fat 120; Total fat
13g; Cholesterol 45mg; Sodium 90mg; Carbohydrate 24g;
Dietary Fiber <1g; Sugars 8g; Protein 3g.
1Cup butter (2 sticks), room
temperature
1 Cup sugar
2 Cups flour
1 tsp. baking soda
2tsp. VANILLA SUGAR (plus 2 more tsp.
if desired)*
2TB. Lyle’s Golden Syrup (or 1 TB.
honey mixed with 1 TB. corn syrup,
but it is best to find cane sugar
syrup!)**
1 Cup butter, cold (2 sticks)
⁄3 Cup granulated sugar
2 tsp. water
1 TB. PURE VANILLA EXTRACT
2 Cups sifted flour
1Cup chopped pecans (we like to
grind them finer in a blender)
1 Cup powdered sugar
1
Preheat oven to 350°. Cream together the
butter and sugar. Add the flour, baking soda,
vanilla sugar and syrup and mix well. Divide
the dough into 4 equal parts and roll each
section of dough into 12-inch long logs. Place
on ungreased cookie sheets, 2 logs per sheet,
and bake at 350° for about 15 minutes, until
golden brown. Slice diagonally while warm.
Cut butter in cubes so it is easier on your
mixer, and cream butter and sugar. Add
water and PURE VANILLA EXTRACT and mix
well. Blend in flour and nuts. Chill the dough
for at least 1 hour. Roll the dough into small
balls or crescent shapes. Bake on ungreased
cookie sheets at 325° for about 20 minutes.
Remove from the pan and cool slightly. Roll
in or sprinkle with powdered sugar while still
warm.
Prep. time: 5-8 minutes
Baking time: 15 minutes per sheet
Yield: 4 dozen
Prep. time: 10 minutes plus 1 hour for chilling
Baking time: 20 minutes per pan
Yield: about 4 dozen
*Extra vanilla sugar can be sprinkled on the
tops of the cookies halfway through baking
once they have spread out, 1-2 tsp. per log.
**Lyle’s Golden Syrup is English pure cane
sugar syrup, and is found by the other English
jams and mint jelly and chutney and such. We
had never used it before searching it out for
this recipe (we found it at Fresh Market), and
it’s wonderful!
Nutritional Information: Servings 24; Serving Size 2
cookies (33g); Calories 170; Calories from fat 100; Total fat
11g; Cholesterol 20mg; Sodium 55mg; Carbohydrate 16g;
Dietary Fiber <1g; Sugars 8g; Protein 2g.
Nutritional Information: Servings 24; Serving Size 2
cookies (32g); Calories 150; Calories from fat 70; Total fat
8g; Cholesterol 20mg; Sodium 105mg; Carbohydrate 19g;
Dietary Fiber 0g; Sugars 11g; Protein 1g.
Lemon Bars
These are so light and tangy it would be easy to eat the whole pan yourself, but save some for your family and
friends. This recipe makes a 9x13 pan, so there are plenty for sharing. Fresh lemon juice makes all the difference.
11⁄2 Cups all-purpose flour
2⁄3 Cup powdered sugar
1⁄4 tsp. salt
1⁄4 tsp. PURE LEMON EXTRACT
1 tsp. PURE VANILLA EXTRACT
3⁄4 Cup cold butter (11⁄2 sticks)
Filling:
3 eggs
11⁄2 Cups sugar
3 TB. all-purpose flour
1⁄3Cup fresh lemon juice (juice of
11⁄2 lemons)
1⁄3 Cup powdered sugar for sprinkling
See spice Index on page 61
Preheat oven to 325°. In a medium bowl, mix
the flour, powdered sugar, and salt. Cut the
cold butter into 1⁄4-inch slices. Drop the butter
into the flour mixture and rub together with
your fingers until the mixture is crumbly.
Drip in VANILLA and LEMON extracts and
stir/rub together until blended. Press into
an ungreased 9x13 pan and bake for 20
minutes. While the crust is baking, prepare
the filling. Beat the eggs until foamy. Add
the sugar, flour and fresh lemon juice. Beat
until well combined. Remove the crust from
the oven. Increase the oven temperature to
350°. Pour the filling over the crust and bake
an additional 15-20 minutes, until nicely
browned and not jiggly. Chill for at least an
hour in the fridge before cutting, and they
really don’t cut perfectly, but the taste more
than makes up for it! Once cut, sift powdered
sugar over the top.
Prep. time: 15 minutes
Baking time: 35-40 minutes
Yield: about 40 small bars
Nutritional Information: Servings 20; Serving Size 2
bars (52g); Calories 190; Calories from fat 70; Total fat
7g; Cholesterol 50mg; Sodium 95mg; Carbohydrate 30g;
Dietary Fiber 0g; Sugars 21g; Protein 2g.
1-800-741-7787 | www.penzeys.com
51
Photography by Jerry Bojarski
“We all eat and I think every food choice
we make makes a difference—in the
environment and our bodies and in our
community.”
—Alysse Gear
“People are looking for something to bind
the neighborhood together . . . gardening
is the new front porch. Anytime I’m in the
garden, people ask, ‘What are you doing?
What are you growing?’ ”
—Jazz Glastra
Victory Garden Initiative
that is the annual Victory Garden
Gretchen Mead remembers
Blitz. Homeowners, businesses and
feeling frustrated by the disconnect
organizations can sign up to have
between what food was available and
4-by-8-foot raised beds installed and
what people should be eating—and
filled with high-quality soil.
about what was good for the planet.
“In May, we installed over 500 beds
She and friends would talk about
throughout the metro area,” says
those issues, often in the basement
Gretchen. “We’ve probably installed
rec room of her family’s Shorewood
1,500 in the last five years.”
home.
The cost runs from about $25 to
“We would drink beer and think
about $150 per raised bed, depending
about how to change the world,”
on what the gardener can afford.
Gretchen says. “We wanted to build a
“Half are purchased and the other
community that grows our own food.
half are part of a program,” she says.
We wanted to reintegrate human and
food ecology.”
The result was the Victory
Garden Initiative, launched
in 2008.
This is a grassroots movement.
Move grass. Grow food.
Victory Garden friends and
volunteers are doing just that.
No place is too small for a patch
of garden or some potted plants.
Everyone should have access to
fresh food. Gardens aren’t just
for back yards anymore.
Yard by yard, block by
Volunteers from sororities and fraternities at Marquette
block, the group is changing
University turned out to help the Victory Garden
Initiative prepare the land for its first urban farm.
the landscape. A big part of
52
Penzeys spices | Great Milwaukee
“This is an opportunity to take back the
way you spend your time . . . and then your
life, by growing your own food, building
community, saving some money, living
with less. Feeling better. Being connected
with the earth.”
—Gretchen Mead
“We never give away a garden for free,
but our goal is never to turn anyone
away for financial reasons.”
“My first project was the Victory
Garden Blitz,” says program manager
Jazz Glastra, who began as an intern in
2011. “After that I was totally hooked.”
The newest project is the urban
farm being developed in the 200 block
of E. Concordia Ave. in Milwaukee,
complete with fruit and nut trees,
community garden plots, composting
and honey bees.
“It’s a beautiful site—1½ acres in
the Harambee neighborhood—mostly
surrounded by homes,” Gretchen
says. “It’s about very micro food
production, food for people who live
right in the neighborhood. It’s the
first of what we hope will be many
farms.”
Volunteers from sororities and
fraternities at Marquette University
came out one recent day, helping
to get the land ready for planting
in spring. Sheets of cardboard were
spread on the ground and covered
with long rows of compost and wood
chips. The cardboard will smother the
weeds and eventually biodegrade.
Another key worker is Yvener Jean
Michel, who came from Haiti to
Milwaukee to study urban agriculture
as a VGI intern.
“Haiti is different—we have a lot
of mountains and our environment
is very degraded,” Yvener says. “We
don’t have enough food. We need
farms to grow food in a way that does
not have a negative impact on the
environment.
“I know I can do this in my home
country, too,” he says. “I want to learn
more how you practice agriculture,
especially here in Milwaukee.”
There are other Victory Garden
efforts, too. Fruit and nut trees are
being planted in neighborhood parks
as “food forests.” Gardens have been
installed for Habitat for Humanity
homeowners. There are potluck
events for sharing meals and extra
produce. Volunteers are graduating
from VGI’s Food Leadership program
and are available to help would-be
gardeners be successful.
“There are people all over the
community who know how to grow
food,” says Gretchen. “They need to
believe there’s a role for them and
they can do this.”
Fresh food helps change lives. It’s
certainly healthier. It’s also more fun.
“It’s more about what you have,” she
says. “It’s a different style of cooking
and sharing.”
–Amy Silvers
Yvener Jean Michel came from Haiti to study
urban agriculture with VGI. "When I return to
my country," he says, "I will do the same."
See spice Index on page 61
Blackened Pork Chops
The key to blackened foods is high heat cooking in a nice heavy pan. This recipe is from Gretchen Mead of the
Victory Garden Initiative.
2 lbs. pork chops (or your favorite cut
of pork)
3 TB. CHILI POWDER
1 tsp. GRANULATED GARLIC POWDER
1 tsp. THYME, crumbled
1 tsp. salt
3 TB. olive oil
Put the SPICES, salt and olive oil in a bowl and mix
into a thick paste. Generously rub the pork chops
with the paste. Cook on the grill or in a heavy skillet
(cast iron is great) over medium-high heat until
done, turning once. We cooked our 8-oz. chops
about 5 minutes per side over medium-high heat
and had nice hatch marks and good crust without
a lot of smoke in the kitchen which can happen
with very high heat!
Prep. time: 10 minutes
Cooking time: 10 minutes (more or less depending
on the thickness of your cut of meat)
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 chop (124g);
Calories 360; Calories from fat 200; Total fat 23g; Cholesterol
95mg; Sodium 730mg; Carbohydrate 4g; Dietary Fiber 2g; Sugars
0g; Protein 35g.
Tomato-Basil Spaghetti Squash
Alysse Gear of the Victory Garden Initiative describes this dish as “gluten-free, dairy-free and full of flavor.”
1 small spaghetti squash
3⁄4 tsp. GRANULATED GARLIC POWDER
1⁄4 tsp. salt (Alysse likes SEA SALT)
1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
11⁄2 tsp. olive oil
1 large tomato (Alysse likes heirloom
moonglow tomatoes), halved and sliced
into wedges (we actually used two smaller
garden tomatoes, one orange and one
red)
1⁄2 Cup fresh basil leaves (do need to be fresh
for this recipe)
1⁄4 Cup toasted walnut halves and pieces
(place in the oven for the final 10-15
minutes of squash baking time)
2-4TB. balsamic vinegar, depending on how
much you like
Preheat oven to 350°. Cut the squash in half
lengthwise and remove the seeds. Sprinkle the
insides of each squash half with GARLIC, salt
and PEPPER. Drizzle with olive oil and rub the
seasonings in. Place the halves face down on a foil
lined baking sheet and puncture a few times each
with a fork. Bake at 350° for 30-40 minutes until the
flesh is tender. Remove the squash from the oven
and cool until easy to handle. Scoop out the flesh
and separate into strands with a fork, and place in
2 bowls. Garnish each bowl with half of the tomato
wedges, fresh basil and walnuts. Drizzle with
balsamic and serve.
Prep. time: 5-10 minutes
Cooking time: 30 minutes
Serves: 2
Nutritional Information: Servings 2; Serving Size 1/2 squash plus
toppings (337g); Calories 210; Calories from fat 110; Total fat 12g;
Cholesterol 0mg; Sodium 340mg; Carbohydrate 23g; Dietary Fiber
5g; Sugars 11g; Protein 5g.
1-800-741-7787 | www.penzeys.com
53
It was the memorable day when Rocky chose
Andrea, Tony and Ellie to be his family.
Andrea
Klubertanz
W
e never thought we’d adopt
a dog,” says Andrea Klubertanz of
Pewaukee.
Not that she didn’t want to.
Growing up, Andrea and her siblings
had a small dog. Her husband Tony
always had hunting dogs. And their
daughter Ellie developed an early
love for all animals, particularly dogs.
So there was always a chance it would
happen. Still . . .
The Klubertanzes didn’t know
much about greyhounds. It was at a
craft fair up north where they met
an adoption group whose members
seemed so knowledgeable and
enthusiastic about the breed. And the
dogs themselves, well, you only need
to meet a greyhound once to know
they are special. Andrea immediately
became interested and “started
chipping away” at Tony.
“Since greyhounds are different
than other dog breeds and may
have had a very different upbringing
than most shelter dogs, there is a
very intense screening process for
those wanting to adopt,” explains
Andrea. “The process consists of
an application, a phone interview,
required reading, a home visit and
finally a visit to the kennel to find
a match. You don’t just show up at
the kennel and pick up your dog.
Greyhound Pets of America wants you
to succeed by picking the right dog
for your family and situation.”
It turns out the right dog for their
family was Rocky, aka Tedious, who
had done most of his racing on
Florida greyhound tracks. “He was
just over four years old and he looked
a little rough,” says Andrea. “He is
bald on his belly, thighs and butt,
and his tail looks like someone took a
vegetable peeler to the top of it.”
And this: “He is also the sweetest,
most laid back and loyal buddy a
family could ask for.”
Once Rocky completed pet training
he settled into his happy life in
Pewaukee. Andrea says their pals from
the meet-and-greet and others they
met volunteering at kennel day were
fantastic resources for finding a vet,
the right food and supplements, and
ensuring they were ready to take on
their new family member.
“Now we try to attend monthly
meet-and-greets to help educate
others on what fantastic pets
greyhounds make,” says Andrea. “Ellie
really enjoys being an ambassador,
and Rocky loves to meet other
greyhounds. We also make plans for
picnics and fundraisers with other
folks who have adopted pets. We’ve
run into some of Rocky’s half-siblings
just walking the trails in the area.”
A native of Missouri, Andrea
migrated in 2003 to Wisconsin where
she instantly fell in love with the
people. One of her first discoveries
was the cultural phenomenon known
as the Friday night fish fry. “I don’t
even eat fish,” she says. “I just find it a
fascinating way to bring communities
Mama’s Missouri Lasagna
Andrea shares, “My uncle Rick’s favorite dish is my
mom’s lasagna.” Uncle Rick has exceptional taste.
1 lb. lean ground beef
6 oz. tomato paste
24 oz. tomato sauce
1 TB. CALIFORNIA BASIL
1 TB. TURKISH OREGANO
4 WHOLE BAY LEAVES
1 garlic clove, minced (or 1⁄4 tsp.
PENZEYS MINCED GARLIC)
8 oz. lasagna noodles
1 24 oz. carton large curd cottage cheese
3 lbs. shredded mozzarella cheese (see note)
In a large frying pan, brown the ground beef.
Drain well. Add the tomato paste, sauce, BASIL,
OREGANO, BAY LEAVES, and garlic. Simmer
over low to medium heat for about 30 minutes.
Remove the BAY LEAVES. Boil the lasagna noodles
according to package instructions. Preheat oven to
Turkey Chili
Andrea says, “When I asked my husband for his
opinion on recipes, he suggested my turkey chili. I
generally just open the spice drawer and add a little
this and that, but this time, I tried to measure.”
together.”
The Klubertanzes have lived in
the Milwaukee area three years.
“We absolutely love Pewaukee,”
Andrea says. “It has great schools,
plenty of conveniences and a smalltown feel—not to mention a beach.
I love all the green spaces, parks,
community programs and small town
feel. We are very blessed! I also love
the abundance of farmers markets
and wonderful specialty shops. We
are close enough to the city to enjoy
the public museum, the zoo, the
375°. Spread enough sauce in a 9x13 pan to cover
the bottom. Layer 2-3 noodles, layer sauce, layer
1
⁄2 carton cottage cheese, 1 lb. mozzarella cheese,
2-3 noodles, sauce, 1⁄2 carton cottage cheese, 1 lb.
mozzarella cheese, 2-3 noodles, remaining sauce
and top with remaining mozzarella cheese. Bake at
375° for 1 hour or until bubbly and the edges begin
to brown.
Note: 3 lbs. is a lot of mozzarella, and even though
it is a lower fat cheese, looking at the nutritional
analysis, that is what is bumping up the fat level
per serving. Two lbs. of mozzarella would also be
delicious, and would cut that level significantly.
Prep. time: 45 minutes
Cooking time: 1 hour
Serves: 12
Nutritional Information using 3 lbs. mozzarella: Servings 12;
Serving Size 1 piece (299g); Calories 570; Calories from fat 260;
Total fat 29g; Cholesterol 95mg; Sodium 1230mg; Carbohydrate
28g; Dietary Fiber 2g; Sugars 7g; Protein 47g.
See spice Index on page 61
There's just no containing Ellie's
excitement about the apple harvest.
children’s museum and performances
downtown, but we still find plenty to
do close to home.”
Cooking helps Andrea maintain
connections with family back in
Missouri. “The biggest influences
on my cooking are my grandmother
Lucille—we call her Sassy—and my
mother Debbi. My Sassy baked cakes
as a side job while I was growing up,
and there were always cake scraps
and frosting flowers to snack on. She
always let the grandkids help with
the baking, mixing and decorating.
She is 86 years old now and still lets
the kids help. She and Ellie baked a
special cake for my Aunt Peggy this
summer and both were beaming in
the pictures!
“My mom loves to entertain and
is always trying new recipes. When I
was young, she helped put together
1 lb. lean ground turkey
1 white onion, diced
1 tsp. PENZEYS MINCED GARLIC
1 tsp. ADOBO SEASONING
1 tsp. GROUND CHIPOTLE PEPPER (more
or less to taste)
1 TB. CILANTRO
1⁄2 tsp. GROUND CUMIN
1⁄2 tsp. CAYENNE PEPPER
dash GROUND WHITE PEPPER
dash GROUND BLACK PEPPER
21⁄2 Cups chicken broth (or 21⁄2 Cups water
mixed with 11⁄4 tsp. CHICKEN or TURKEY
SOUP BASE)
2 15-oz. cans beans (Andrea likes to use
1 can of cannellini or other white beans
and 1 can of black beans), drained
1 15-oz. can corn (or about 2 cups frozen
corn kernels), drained
Garnishes:
1-2 Cups shredded Mexican blend cheese
1 avocado, diced
1 bunch green onions, ends removed, diced
1 large tomato, diced
tortilla chips to taste
Cook the turkey over medium in a large stockpot,
stirring to crumble. After about 10 minutes, add
the onions and cook until they are softened
transparent, 8-10 more minutes. Add the
SEASONINGS and stir well. Add the chicken broth,
drained beans and corn. Heat to boiling over
medium-high heat. Reduce the heat and simmer
on low for at least 20 minutes. Serve with garnishes
on the side.
Prep. time: 15 minutes
Cooking time: 45 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 cup (292g);
Calories 210; Calories from fat 60; Total fat 6g; Cholesterol 50mg;
Sodium 490mg; Carbohydrate 23g; Dietary Fiber 6g; Sugars 3g;
Protein 17g.
a cookbook fundraiser, and those
recipes are my cooking bible. When
she visits, it is all about what we are
going to cook, rather than where we
are going to eat. My mom and Sassy
love cooking with Ellie. I remember
coming home from work once and my
2-year-old was cracking eggs and they
were laughing at the fun they were
having. You can’t replace that!”
–Jim Smith
1-800-741-7787 | www.penzeys.com
55
Peanut Butter Stewed Chicken
Donna Johnson (story on page 24) tells us that this is
even better the next day, but you’ll have a hard time
waiting that long.
6-8 chicken legs (or 2 lbs. boneless/skinless
thighs if you prefer)
2 tsp. 4/S or SEASONING SALT
2 tsp. PENZEYS FRESHLY GROUND PEPPER
1⁄4 tsp. CAYENNE PEPPER
1
⁄2-1 tsp. GRANULATED GARLIC POWDER
1 1
⁄3- ⁄2 Cup flour
1
⁄2-1Cup oil for frying—depends on your pan,
oil should be 1⁄2-inch deep minimum
1 28-oz. can diced tomatoes
1 medium to large yellow onion, diced
1 small to medium green pepper, seeded
and diced
1 3
⁄4- ⁄4 Cup creamy peanut butter
salt and extra 4/S, PEPPER, CAYENNE,
GARLIC as desired
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 and ginger.
1⁄4 cup jar (net 1.3 oz.) #23636 $ 4.69
1⁄ 2 cup jar (net 3.2 oz.) #23652 $ 8.19
1 cup (net 6.0 oz.) #23678 $ 15.29
2 cup (net 12.0 oz.) #23623 $ 29.30
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 and marjoram.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 3.99
1⁄ 2 cup jar (net 2.8 oz.) #28552 $ 6.75
4 oz. bag #28549 $ 5.15
8 oz. bag #28581 $ 8.99
1 lb. bag #28510 $ 16.60
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, garlic, cumin, Tellicherry
black pepper, Turkish oregano, sweet paprika, sumac,
cayenne red pepper and cilantro.
1⁄4 cup jar (net 1.1 oz.) #23836 $ 4.25
1⁄ 2 cup jar (net 2.2 oz.) #23852 $ 7.29
4 oz. bag #23849 $ 7.65
8 oz. bag #23881 $ 13.89
1 lb. bag #23810 $ 26.60
Turmeric
What makes mustard yellow? Turmeric. From India.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 3.09
1⁄ 2 cup jar (net 1.9 oz.) #48358 $ 5.09
4 oz. bag #48345 $ 4.55
Tuscan Sunset
Salt-free Italian-style seasoning. Perfect for veggies and
pasta, salads, tomato sauce, chicken and fish. The rich
sweet flavor of basil and oregano with the added zest
of garlic, bell pepper and black pepper. Round it off
with a touch of fennel, and who needs salt? Perfect for
every vegetable, from asparagus to zucchini. We
especially love it sprinkled on fresh tomatoes, corn on
the cob, snap peas and green beans. Also makes a
great salad dressing for green salads and hearty
veggies on the grill, and use it to marinate fish fillets,
lean pork, and boneless/skinless chicken as well!
Hand-mixed from: basil, oregano, red bell pepper, garlic,
thyme, fennel, black pepper and 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 .5 oz.) #16539 $ 3.55
1⁄ 2 cup jar (net 1.0 oz.) #16555 $ 6.09
4 oz. bag #16542 $ 11.39
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika and red pepper.
1⁄ 4 cup jar (net 1.5 oz.) #28631 $ 3.55
1⁄ 2 cup jar (net 3.1 oz.) #28657 $ 5.95
4 oz. bag #28644 $ 3.65
Rinse the chicken and pat dry. In a zip-top bag,
combine the 4/S, PEPPER, CAYENNE, GARLIC and flour.
Shake to combine. Add the pieces of chicken and
shake to thoroughly coat. Heat the oil in a large, deep
skillet over medium-high heat. Add the chicken, being
sure not to crowd, and cook until crispy and browned,
turning every 5 minutes or so—15-20 minutes total.
Watch the oil temperature and don’t let it get too
hot, as you will be using the tasty browned bits so
you don’t want them to blacken. We started ours on
medium-high, but as the chicken cooks you’ll need
to lower the temp a bit. Remove the chicken from the
oil and drain on paper towels. Discard all but 1 TB.
of oil from the pan, making sure to keep any crispy
browned bits. Return the chicken to the skillet. Add
the tomatoes, onions and green peppers and bring
to a full boil. Lower the heat to a simmer and add
the peanut butter and stir. Start with 1⁄4 cup, you can
always add more! We used 1⁄2 cup total. Cover the pot
and simmer on low for at least 1 hour or more. Taste
after half an hour or so and add more peanut butter
as desired. Add any additional seasonings as cooking
continues or as needed to taste. As the chicken
tenderizes and meat drops from the bones, remove
the bones, checking for any smaller pieces floating
in the pot. Bone-in chicken with skin does make for
the most flavorful, tender result; boneless/skinless
is easier and some people don’t prefer the skin. Stir
and simmer until the desired tenderness and taste is
reached. Let stand for about 30 minutes. Serve over
rice with a side of steamed broccoli florets.
Prep. time: 30 minutes
Cooking time: 21⁄2 hours or so
Serves: 6
Wasabi
Nutritional Information: Servings 6; Serving Size 1 cup (288g);
Calories 440; Calories from fat 260; Total fat 29g; Cholesterol 60mg;
Sodium 970mg; Carbohydrate 21g; Dietary Fiber 4g; Sugars 8g;
Protein 25g.
Natural Wasabi
Zatar (Zahtar)
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
Blend of horseradish, mustard, tapioca starch and wasabi.
1⁄ 4 cup jar (net .9 oz.) #48637 $ 3.09
1⁄ 2 cup jar (net 1.8 oz) #48653 $ 4.89
4 oz. bag #48640 $ 8.79
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame and salt.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 3.89
1⁄ 2 cup jar (net 1.7 oz.) #23757 $ 6.49
4 oz. bag #23744 $ 7.99
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $38.75
Baking Mini Gift Box
BOX CONTAINS: ¼ cup jar each of our Powdered China
Ginger, East Indian Ground Nutmeg, Ground China Cinnamon and our Ceylon Cinnamon. Also includes cards
with handy tips for each spice.
#82437 $15.95
Cheese Seasonings Gift Box BOX CONTAINS: Salad Elegant, Rocky Mountain Seasoning, Garden Salad, Sicilian Salad
#85746 $33.99
International Salt Free Gift Box
BOX CONTAINS: 33rd & Galena, Arizona Dreaming,
Mural of Flavor, and Penzeys Forward!
#82440 $14.79
Mill Owner’s Gift Box BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four
Peppercorn Blend
#81243 $32.99
Original Mini Gift Box
BOX CONTAINS: ¼ cup jar each of our Penzeys
Cinnamon, Penzeys Freshly Ground Pepper, Penzeys
Garlic Powder and our salt-free Mural of Flavor
Seasoning. Also includes cards with handy tips for
each spice.
#82419 $15.95
Ethnic Milwaukee Gift Box
Pepper Lover’s Gift Box BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $33.99
Extracts Gift Box BOX CONTAINS: Double Strength Vanilla Extract,
Almond Extract, Orange Extract, Lemon Extract
#81843 $49.99
Grill & Broil Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $30.75
Grill and Broil Mini Gift Box
BOX CONTAINS: ¼ cup jar each of our Cajun
Seasoning, BBQ 3000, Galena Street Rub and
our 4/S Special Seasoned Salt. Also includes cards with
handy tips for each spice.
#82424 $15.95
Herb Gift Box
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $20.49
KIT CONTAINS: 1 box, 1½ oz. of cinnamon sticks,
½ oz. of whole Grenada nutmegs and ½ 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 $4.55
Kind Heart Gift Box
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $18.25
Cocoa Lover’s Gift Box
Do-It-Yourself Gift Box Kit
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $28.49
Grill and Broil Mini Gift Box
#82424 $15.95
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $52.45
Salad Lover’s Gift Box
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess and Creamy Peppercorn
#85641 $28.45
Some Like It Hot Gift Box
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $27.35
G if t B o x e s | 4 JAR
Baker’s Assortment Gift Box
Original Mini Gift Box
Spicy Wedding Shower Gift Box
#82419 $15.95
BOX CONTAINS: Cajun Seasoning, English Prime
Rib Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning and wedding charms
#86543 $33.99
Taco Seasonings Gift Box BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $45.55
Hot Chocolate Gift Set 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 $37.59
Indian Curry Gift Box
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $45.55
See spice Index on page 61
Mail order item only (catalog or online), not available in stores.
Kind Heart Gift Box
#82440 $14.79
Baking Mini Gift Box
#82437 $15.95
1-800-741-7787 | www.penzeys.com
57
American Kitchen Gift Box BOX CONTAINS: Cajun Seasoning, Fox Point Seasoning,
Singapore Seasoning, Buttermilk Ranch Dressing Base,
China Ginger Powder, Sweet Curry Powder, Chinese Five
Spice, Italian Herb Seasoning
#85483 $59.29
Baker’s Assortment Gift Box
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 $69.99
G if t B o x e s | 8 JAR
Cooking Gift Box
BOX CONTAINS: 1/2 Cup jar of Penzeys Cinnamon, 1/2
Cup jar of Mural of Flavor Salt Free Seasoning, 1/4 cup jar
of Penzeys Minced Garlic, 1/4 cup jar of Pasta Sprinkle,
2 oz. bottle of Penzeys Pure Vanilla Extract, a Kind Heart
Pin, a “Love People. Cook Them Tasty Food” dish towel
and a 24-page booklet of stories and recipes
#83021 $37.95
Flavors of Asia Gift Box Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese Five Spice,
Singapore Seasoning, Indonesian Saté
#82282 $55.85
Grill & Broil Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning, Lemon Pepper, 4/S, Bicentennial Rub
#86480 $56.95
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introd
$
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b
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e
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it
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39.95
19.95!
$
$
34.95 & n. 1st
after Ja
Salt Free Grill & Broil Gift Box
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $61.55
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 $55.85
Herb Gift Box
Deluxe Spicy Wedding Gift Box
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $36.99
Indian Curry Gift Box Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $75.95
International Salt Free Gift Box
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $55.85
Salad Lover’s Gift Box BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $59.25
Some Like It Hot Gift Box Box CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena Street Rib Rub
#85388 $56.95
Steak Seasonings Gift Box
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, Saté Seasoning
#86680 $64.95
Taste Of Mexico Gift Box
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Cilantro, Ground
Chipotle Pepper, Adobo Seasoning, Ceylon Cinnamon
#81685 $51.29
Teacher’s Gift Box
Box CONTAINS: 1/4 Cup jar of Penzeys Cinnamon, 1/2
Cup jar of Penzeys Forward! Salt Free Seasoning, a Teachers Care bumper sticker, a Teach! pin, and a 24-page
booklet of stories and recipes.
#83018 $17.99
Do-It-Yourself Gift Box Kit
KIT CONTAINS: 1 box, 1½ oz. of cinnamon sticks,
½ oz. of whole Grenada nutmegs and ½ 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 $5.35
Spicy Wedding Gift Box
Kind Heart 8 Jar Seasonings
Kind Heart 8 Jar Spices
BOX CONTAINS: Brady Street, Taco Seasoning,
Regular Chili Powder, Forward!, Cinnamon Sugar,
Sandwich Sprinkle, Pasta Sprinkle, Chip &
Dip, “Heal the World” drying towel, “Kind
Heart” lapel pin, “Kind Heart” refrigerator magnet and handy tip cards
#82529 $19.95
BOX CONTAINS: Turkish Oregano, PenCinnamon, Dill Weed, Smoked Spanish
Paprika, California Basil, Granulated
Garlic, China Powdered Ginger,
Freshly Ground Pepper, “Heal
the World” drying towel,
“Kind Heart” lapel pin,
“Kind Heart” refrigerator magnet
and handy tip
cards
#82516 $19.95
Blends are the easiest way to add flavor to
foods—simply sprinkle and enjoy!
KIND HEART 8 JAR SEASONINGS
#82529 $19.95
58
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 $89.95
Mail order item only (catalog or online), not available in stores.
Penzeys spices | Great Milwaukee
Fresh, vibrant, versatile spices that will bring a
burst of life to everything you cook.
NEW
zeys
KIND HEART 8 JAR SPICES
#82516 $19.95
Baker’s Gift Crate 1/2 CUP JARS: Vietnamese Cassia Cinnamon, Ceylon Cinnamon, Cinnamon Sugar, Baking Spice, Ground Cloves, Ground
Ginger, Minced Lemon Peel, Dutch Blue Poppy Seed, Mulling
Spices, 1/4 CUP JARS: Ground Allspice, Ground West Indies
Nutmeg, Ground Cardamom, Ground Anise, Cream of Tartar,
2 CUP JARS: Vanilla Sugar, Dutch Cocoa, Natural Cocoa, AND
3 Madagascar “Bourbon Islands” Vanilla Beans, Pure Vanilla
Extract, Pure Almond Extract
#83539 $169.95
Grill & Broil Gift Crate 1/2 CUP JARS: BBQ 3000, 4/S, Mural of Flavor, Cajun Seasoning, Galena Street Rub, Bicentennial Rub, Singapore Seasoning, Jerk Chicken/Fish Seasoning, Northwoods Seasoning,
Lemon-Pepper, Saté Seasoning, Pork Chop Seasoning,
Trinidad Lemon Garlic Marinade, Black and Red Spice, Florida
Seasoned Pepper, Southwest Seasoning.
#85838 $128.79
Pasta & Salad Seasonings Gift Crate 1/2 CUP JARS: Creamy Peppercorn Dressing Base, Buttermilk
Ranch Dressing Base, Parisien Bonnes Herbes, Garden Salad
Seasoning, Brady Street Cheese Sprinkle, Sicilian Salad
Seasoning, Greek Seasoning, Country French Vinaigrette
Dressing Base, Salsa Salad Seasoning, Green Goddess Dressing Base, Rocky Mountain Salad Seasoning, Salad Elegant,
Sweet California Basil, Italian Herb Mix, Turkish Oregano,
Coarse Grind Tellicherry Black Pepper, 1 CUP JARS: Italian
Vinegar and Oil, Granulated Garlic, Sandwich Sprinkle, Pasta
Sprinkle.
#87337 $152.75
The Spice Replacement Gift Crate 1/2 CUP JARS: Old World Seasoning, Brady Street, Galena St.
Rib Rub, Fox Point Seasoning, Tellicherry Black Peppercorns,
Four Peppercorn Blend, Granulated Garlic, Medium Hot Chili
Powder, Italian Herb Mix, Cake Spice, Sweet Curry Powder,
Hungarian Sweet Paprika, Cayenne Pepper, China Cassia
Cinnamon, Sunny Spain Seasoning, Taco Seasoning,
6” Peppermill, 6” Salt shaker.
Two Hearts Gift Crate 1/2 Cup jars: Black & Red Spice, Regular Chili Powder, Herbes
de Provence, Italian Herb Mix, Pasta Sprinkle, Poultry
Seasoning, Hot Chocolate Mix, Lemon Pepper, Taco Seasoning, Chip & Dip Seasoning, Sandwich Sprinkle, 4/S Special
Seasoned Sea Salt, California Dill Weed, Parsley, China Cassia
Ground Cinnamon, Granulated Garlic, Hungarian Sweet
Paprika, 8” Peppermill with Tellicherry Peppercorns, 8” Salt
shaker, Double Strength Vanilla, Four Peppercorn Blend,
Spanish Coupe Saffron, Wedding Charms
#87537 $204.99
The Wedding Gift Crate
1/2 Cup jars: Regular Chili Powder, Italian Herb Mix,
Jerk Chicken and Fish, Fancy Garlic Salt, Pizza Seasoning,
Taco Seasoning, Country French Vinaigrette, Chicago Steak
Seasoning, California Basil, Dill Weed, Turkish Oregano, Parsley, Cracked Rosemary, Thyme, Natural Cocoa, China Ground
Cinnamon, 6” Peppermill filled with Tellicherry peppercorns,
6” Salt shaker, Double Strength Vanilla, Wedding Charms.
#87029 $155.99
G if t cra t e s
#86172 $157.89
two hearts gift crate
#87537 $204.99
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
“Nancy Becher” continued from page 33
“Luther Manor is a loving place that
tries to do all it can to empower the
residents. We work mainly for the Life
Enrichment Activities Department.
Every Monday morning we meet with
residents who enjoy cooking and
baking. Everyone is welcome. Some
come to do the manual labor and
some just come to watch.
“We bake desserts for parties, sweet
breads for condolence and cookies for
the daily coffee cart. With vegetables
from the gardens, tended by the
residents, we make large pots of soup
and bake desserts which are taken
to churches and other locations that
feed the hungry.
“We bake dozens of breads for
use as door prizes at an annual car
show and then we’re busy again in
October for the Holiday Bazaar and
in November for the annual toy and
bake sale to benefit Toys for Tots. All
these programs allow our residents
to help others and to give back to the
community.”
Nancy and Miloudi believe and
practice the Moroccan desert ethic of
sharing. “Moroccans share everything,
because if you don’t share, eventually
everyone will be in danger. The
Moroccans have always understood
that.
“Miloudi and I are the Welcoming
Committee for our condo complex.
We make a date to visit new neighbors.
We enjoy meeting new people and
helping them to feel welcome in their
new home.
“We have been cooking together
since we married. We are a true team
in the kitchen and enjoy creating
good food. We love to entertain and
often serve Moroccan dinners for our
friends and family. There is such a
joy in knowing how much our food
is appreciated and that everyone has
had a good time.”
–Lani Haag
60
Penzeys spices | Great Milwaukee
Beef Couscous
Couscous is the national dish of Morocco. Nancy and Miloudi have adapted this traditional dish for more
American tastes and methods of cooking.
Beef:
2-3 lb. beef chuck roast
2 TB. olive oil
3Cups tomato or vegetable juice (1⁄2 of a
standard large bottle)
2 Cups beef stock (2 Cups water with 1 tsp.
BEEF SOUP BASE)
Vegetables:
2 Cups beef stock (2 Cups water with 1 tsp.
BEEF SOUP BASE)
1 Cup water
1⁄2 tsp. TURMERIC
1⁄2 tsp. GROUND ALLSPICE
1⁄2 tsp. POWDERED GINGER
1⁄2 tsp. SAFFRON, crumbled
1⁄2 tsp. PENZEYS CINNAMON
1⁄2 tsp. GROUND CUMIN
1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER
2 TB. fresh cilantro
1 large onion, quartered
1 small parsnip, peeled and cubed
1 small turnip, peeled and cubed
2 carrots, peeled and chopped
1 16-oz. can diced tomatoes
1 15-oz. can chickpeas
1⁄2 Cup raisins (golden or regular)
Buttery Couscous:
2 Cups couscous
1⁄2 tsp. salt
2 Cups warm water (or use the delicious
stock the vegetables cooked in or some
of the beef juices or a combination!)
2 TB. olive oil
2 TB. butter
For the beef: Heat the oil in a large stockpot or
frying pan. Add the meat and brown on all sides.
Cover with juice and stock and place in a slow
cooker and cook on high for 6 hours or until tender
or on low if you have enough time for 10 hours.
You may also cook this in a covered pan in the oven
for 3-4 hours at 325°.
For the vegetables: In a small stockpot heat
the broth, water, SPICES and cilantro. Add the
vegetables and tomatoes. Simmer until the
vegetables are tender, about 15 minutes. Add the
chickpeas and raisins and simmer for another 5
minutes.
For the couscous: Preheat oven to 350º. Place the
couscous in a 9x13 pan. Stir the salt into the water/
stock and pour over the couscous. Cover and let
absorb the liquid for 10 minutes. Drizzle the olive
oil over the couscous and rub in. Dot the couscous
with butter. Cover with foil. Bake at 350° for about
15 minutes. Fluff. Serve the vegetables over the
couscous with the beef on top.
Prep. time: 30 minutes
Cooking time: 3-10 hours depending on method
for the beef, 20 minutes for vegetables, 25 minutes
for couscous
Serves: 8
Nutritional Information: Servings 8; Serving Size (257g); Calories
310; Calories from fat 140; Total fat 16g; Cholesterol 40mg;
Sodium 340mg; Carbohydrate 26g; Dietary Fiber 3g; Sugars 3g;
Protein 15g.
A
Baking Spice . . . . . . . . . . . . 7
Balti Seasoning . . . . . . . . .18
Bangkok Blend . . . . . . . . . 7
Barbecue of the Americas . . . . 8
BBQ 3000 . . . . . . . . . . . . . . 7
BBQ 3001 . . . . . . . . . . . . . . 7
Basil . . . . . . . . . . . . . . . . . . 8
Bavarian Style Seasoning . . . 8
Bay Leaves . . . . . . . . . . . . . . 8
Beef Roast Seasoning . . . . . . . 8
Bell Peppers . . . . . . . . . . . . . 8
Berbere . . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 9
Bouquet Garni . . . . . . . . . . 9
Brady Street Cheese Sprinkle . . 10
Bratwurst Sausage . . . . . . . . . 9
Breakfast Sausage . . . . . . . . . 9
Chili powders and seasonings
Chili Con Carne . . . . . . .13
Hot Chili Powder . . . . . .13
Medium Hot Chili Powder 13
Regular Chili Powder . . . 13
Chili 3000 . . . . . . . . . . .13
Chili 9000 . . . . . . . . . . .13
Chinese Five Spice Powder . 10
Chip & Dip Seasoning . . . . . . 10
Chives . . . . . . . . . . . . . . . . 10
Cilantro . . . . . . . . . . . . . . . 19
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . .14
China-Tung Hing . . . . . . . .14
Vietnamese Ex-Fancy . . . . .14
Indonesia-Korintje . . . . . . .14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . .14
Cinnamon Chunks . . . . . . .14
Cinnamon Sugar . . . . . . . .14
Cinnamon Sticks . . . . . . . .14
Cloves . . . . . . . . . . . . . . . . 19
Cocoa Powder . . . . . . . . . . .11
Coriander . . . . . . . . . . . . . .19
Corned Beef Spices . . . . . . 19
Cream of Tartar . . . . . . . . . . 19
Crystallized Ginger . . . . . . . .21
Cumin . . . . . . . . . . . . . . . . 19
Curry Powder Hot . . . . . . .18
Curry Powder Sweet . . . . . 18
C
D, E, F
Adobo Seasoning . . . . . . . 7
Ajwain Seed . . . . . . . . . . . . . 7
Allspice . . . . . . . . . . . . . . . . 7
Almond Extract . . . . . . . . . . 19
Anise Seeds . . . . . . . . . . . . . 7
Annatto Seeds . . . . . . . . . . . 7
Apple Pie Spice . . . . . . . . . . . 7
Arizona Dreaming . . . . . . . 7
Arrowroot Starch . . . . . . . . . . 7
B
Cajun Seasoning . . . . . . . . . . 9
Cake Spice . . . . . . . . . . . . . . 9
California Seasoned Pepper . 9
Caraway Seed . . . . . . . . . . . . 9
Cardamom . . . . . . . . . . . . . . 9
Celery Flakes . . . . . . . . . . . . 9
Celery Salt . . . . . . . . . . . . . .10
Celery Seed . . . . . . . . . . . . .10
Charnushka . . . . . . . . . . . . .10
Cheese Seasonings
Brady Street . . . . . . . . . . .10
Garden Salad . . . . . . . . . .10
Rocky Mountain . . . . . . . .10
Salad Elegant . . . . . . . . . .10
Sicilian Salad . . . . . . . . . . 10
Chervil . . . . . . . . . . . . . . . .10
Chesapeake Bay Seasoning . . . 10
Chicago Steak Seasoning . . . .10
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . .12
Ancho Chili Peppers . . . . . .12
Arbol Chili Peppers . . . . . . 12
Cascabel Pepper . . . . . . . .12
Cayenne Red Pepper . . . . .12
Chili Piquin . . . . . . . . . . . 12
Chipotle Peppers . . . . . . . 12
Crushed Red Peppers . . . . .12
Dundicut Peppers . . . . . . .13
Guajillo Peppers . . . . . . . .13
Jalapeño Peppers . . . . . . . 13
Sanaam Chili Peppers . . . . .13
Tien Tsin Chili Peppers . . . . 13
Dill Seed . . . . . . . . . . . . . . .19
Dill Weed . . . . . . . . . . . . . . 19
English Prime Rib Rub . . . . . .19
Epazote . . . . . . . . . . . . . . . 19
Fajita Seasoning . . . . . . . . . .20
Fennel . . . . . . . . . . . . . . . .20
Fenugreek . . . . . . . . . . . . . .20
Fines Herbes . . . . . . . . . . 20
Florida Seasoned Pepper . . 20
Forward! . . . . . . . . . . . . .20
Four Peppercorn Blend . . . . . 36
4/S . . . . . . . . . . . . . . . . . . 20
4/S Smoky . . . . . . . . . . . . . .20
4/S Spicy . . . . . . . . . . . . . . 20
Fox Point Seasoning . . . . . . . 20
French Four Spice . . . . . . .20
Northwoods Fire Seasoning . . 29
Nutmeg . . . . . . . . . . . . . . .29
Ruth Ann’s Muskego Ave . . . . 45
G
O, P, R
Old World Seasoning . . . . . . .29
Onion Powder . . . . . . . . . . .40
Onions, White and Toasted . . .40
Orange Extract . . . . . . . . . . .19
Orange Peel . . . . . . . . . . . . 40
Oregano . . . . . . . . . . . . . . .40
Ozark Seasoning . . . . . . . . . .40
Paprika . . . . . . . . . . . . . . . .41
Paprika, Spanish Smoked . . . .41
Parisien Bonnes Herbes . . . 41
Parsley . . . . . . . . . . . . . . . .41
Pasta Sprinkle . . . . . . . . . .44
Pepper
Black Peppercorns . . . . . . .36
Penzeys Freshly
Ground Pepper . . . . . . . . .37
Green Peppercorns . . . . . . 36
Ground Black Pepper . . . . .37
Ground White Pepper . . . . .37
Pink Peppercorns . . . . . . . 36
Szechuan Peppercorns . . . .36
White Peppercorns . . . . . . 36
Pepper Blends
European Peppercorns . .36
Four Peppercorn Blend . .36
Lemon Pepper Seasoning . .37
Mignonette Pepper . . . . 36
Shallot Pepper Seasoning . .36
Szechuan Pepper Salt . . . . .37
Peppermills . . . . . . . . . . . . .37
Pickling Spice . . . . . . . . . .44
Pizza Seasoning . . . . . . . . . .44
Poppy Seed . . . . . . . . . . . . .44
Pork Chop Seasoning . . . . . . 44
Poultry Seasoning . . . . . . .44
Pumpkin Pie Spice . . . . . . . . 44
Raspberry Enlightenment . .44
Rocky Mountain Seasoning . . . 10
Rogan Josh . . . . . . . . . . . 18
Rojo Taco Seasoning . . . . . . .47
Rosemary . . . . . . . . . . . . . .44
Saffron . . . . . . . . . . . . . . . .40
Sage . . . . . . . . . . . . . . . . . 45
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . .41
Country French Vinaigrette . 41
Creamy Peppercorn . . . . . .41
Greek Seasoning . . . . . . . .41
Green Goddess . . . . . . .41
Italian Vinegar and Oil . . . . 41
Salsa Salad Seasoning . . . . 41
Salad Elegant Seasoning . . . . 10
Salt
Grey Sea Salt . . . . . . . . . . 45
Kosher Style Flake Salt . . . . 45
Pacific Sea Salt . . . . . . . . . 45
Sandwich Sprinkle . . . . . . . . 46
Saté Seasoning . . . . . . . . . . 18
Savory Leaves . . . . . . . . . . . 46
Seasoned Salt . . . . . . . . . . . 46
Sesame Seeds . . . . . . . . . . . 46
Shallots . . . . . . . . . . . . . . . 46
Shallot Salt . . . . . . . . . . . . . 46
Shrimp and Crab Boil . . . . .46
Sicilian Salad Seasoning . . . . .10
Singapore Seasoning . . . . .46
Soup Base . . . . . . . . . . . . . .45
Southwest Seasoning . . . . . . 46
Star Anise . . . . . . . . . . . . . .46
Sumac . . . . . . . . . . . . . . . .46
Sunny Paris Seasoning . . . .46
Sunny Spain Seasoning . . . 46
Galangal . . . . . . . . . . . . . . .20
33rd & Galena . . . . . . . . 20
Galena Street Rub . . . . . . . . .20
Garam Masala . . . . . . . . . 18
Garden Salad Seasoning . . . . .10
Garlic . . . . . . . . . . . . . . . . .21
Garlic Salt . . . . . . . . . . . . . .21
Ginger . . . . . . . . . . . . . . . .21
Greek Seasoning . . . . . . . . . 21
Gumbo File Powder . . . . . . . .21
H, I, J, K, L
Herbes de Provence . . . . . .21
Horseradish Dip . . . . . . . . . .21
Horseradish Powder . . . . . . . 21
Hot Chocolate Mix . . . . . . .11
Italian Herb Mix . . . . . . . . 21
Italian Sausage . . . . . . . . . . .21
Jars (storage) . . . . . . . . . . . .28
Jerk Chicken/Fish . . . . . . . 28
Jerk Pork . . . . . . . . . . . . .28
Juniper Berries . . . . . . . . . . .28
Kala Jeera . . . . . . . . . . . . . .28
Kraków Nights . . . . . . . . . . .28
Lamb Seasoning . . . . . . . .28
Lemon Extract . . . . . . . . . . .19
Lemon Grass . . . . . . . . . . . .28
Lemon Peel . . . . . . . . . . . . .28
M, N
Mace . . . . . . . . . . . . . . . . .28
Maharajah Curry Powder . . 18
Mahlab . . . . . . . . . . . . . . . .28
Marjoram . . . . . . . . . . . . . .28
Mint . . . . . . . . . . . . . . . . . 28
Mitchell Street . . . . . . . . . . .29
Mulling Spices . . . . . . . . . . .29
Mural of Flavor Seasoning . .29
Mustard Powder . . . . . . . . . .29
Mustard Seed . . . . . . . . . . . 29
Northwoods Seasoning . . . . .29
Gift Boxes & Crates
American Kitchen . . . . . . . . . 58
Baker’s Assort. . . . . . . . . 57, 58
Baking Mini . . . . . . . . . . . . . 57
Baker's Crate . . . . . . . . . . . . 59
Cheese Seasonings . . . . . . . . 57
Cocoa Lover's . . . . . . . . . . . 57
Cooking Gift Box . . . . . . . . . 58
Do-It-Yourself . . . . . . . . . 57, 58
Ethnic Milwaukee . . . . . . . . . 57
Extracts . . . . . . . . . . . . . . . 57
Flavors of Asia . . . . . . . . . . . 58
Grill & Broil . . . . . . . . . . 57, 58
Grill & Broil Crate . . . . . . . . . 59
Grill & Broil Mini . . . . . . . . . . 57
Herb . . . . . . . . . . . . . . 57, 58
Hot Chocolate Set . . . . . . . . . 57
Indian Curries . . . . . . . . . 57, 58
International Salt-Free . . . 57, 58
Kind Heart Gift . . . . . . . . . . . 57
Kind Heart 8 Jar Seasonings . . 58
Kind Heart 8 Jar Spices . . . . . 58
Mill Owners . . . . . . . . . . . . . 57
Mini Gift Box . . . . . . . . . . . . 57
Pasta and Salad Crate . . . . . . 59
S
T
Taco Seasonings . . . . . . . . . .47
Tandoori Seasoning . . . . . .18
Tarragon . . . . . . . . . . . . . . .46
Thyme, French . . . . . . . . . . .46
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 56
Tsardust Memories . . . . . . . .56
Turkish Seasoning . . . . . . . . .56
Turmeric . . . . . . . . . . . . . . .56
Tuscan Sunset . . . . . . . . . 56
V, W, Z
Pepper Lover’s . . . . . . . . . . . 57
Salad Lover’s . . . . . . . . . 57, 58
Salt Free Grill & Broil . . . . . . 58
Some Like It Hot . . . . . . . 57, 58
Spice Replacement Crate . . . . 59
Spicy Wedding . . . . . . . . . . . 58
Spicy Wedding Deluxe . . . . . . 58
Spicy Wedding Shower . . . . . 57
Steak Seasonings . . . . . . . . . 58
Taco Seasonings . . . . . . . . . 57
Taste of Mexico . . . . . . . . . . 58
Teachers Gift Box . . . . . . . . . 58
Vanilla Beans . . . . . . . . . . . .48
Vanilla Extract . . . . . . . . . . . 48
Vanilla Sugar . . . . . . . . . . . .48
Venison Sausage . . . . . . . . . 56
Vindaloo Seasoning . . . . . .18
Wasabi . . . . . . . . . . . . . . . .56
Zatar (Zahtar) . . . . . . . . . . . .56
1-800-741-7787 | www.penzeys.com
61
We knew launching our Great Milwaukee project would take
a while to take hold. We really do have a hard time even seeing
ourselves as adequate here, much less special. But what we
share in this place and the path it puts our lives on is something
very special and pretty close to unique. We owe so much to the
generations who put this all in motion. What they did clearly
has had a lasting impact, but what they made can’t go on
forever without our help. If we don’t keep up the effort, what
makes this place special really could drift away.
I feel great hope that already after just our first couple issues
of Great Milwaukee we have readers contacting us wanting to
know what they can do to help. Giving this some thought, I
think the answer is pretty simple: the answer is Care. In many
ways the best and most valuable thing we can do is let people
know they matter, that what happens to them is important to
us, and that we honestly want good things for them.
Ruth Wallace (left) is happy to make challah with Marge.
At home around the dinner table how do we make a
spouse, a child, or a friend feel truly valued? Out in our larger
community how do we work to visibly and publicly acknowledge
that the current system of privilege needs to work for all? For
the parents of students at MPS this has been a particularly
hard year. While so many have so much, to see your son or
daughter’s school de-funded and demoralized all for $13 in tax
savings would be heartbreaking for anyone. A lot of healing
is going to be needed; please reach out, bring kindness and
simply Care.
Nancy Stillman tries her hands at challah.
Sometimes the first step needs to take place inside ourselves.
With that in mind I think a tasty and full-of-love spot to start is
Marge Eiseman’s French Toast. What would we set in motion
if, no matter what our faith, no matter what our beliefs, we all
started this December 25th with Marge Eiseman’s French Toast?
With so much so right about this recipe and the intentions
behind it, it seems like a great place to start. And celebrating
our own customs while sharing in customs from across our
community seems so right and so very Great Milwaukee. We are
so lucky and so blessed here to share all that we share.
Enjoy and have Great Holidays,
Challah fresh from the oven—and so good.
62
Penzeys spices | Great Milwaukee
French Toast
Make French toast extra special by using challah, a slightly sweet
Jewish yeast bread. If you’d like to start with homemade challah,
Marge Eiseman’s incredible recipe can be found on page 43.
4eggs
1
⁄4 Cup milk
2 TB. sugar
1 tsp. PURE VANILLA EXTRACT
1
⁄2 tsp. PENZEYS CINNAMON
8 slices challah, sliced about 1⁄2-3⁄4 inch thick
1
⁄4 Cup VANILLA SUGAR or CINNAMON SUGAR
1-2 TB. butter
Nancy, Ruth and Marge bless the challah before tearing off pieces
to share. For Marge, making challah with friends is another reason
to celebrate life.
Beat the eggs, milk, sugar, PURE VANILLA EXTRACT and PENZEYS CINNAMON together. Heat a heavy pan or griddle over
medium heat. Grease with 2 tsp. butter. Soak each challah
piece for 10 seconds per side in the egg mix, sprinkle with
VANILLA SUGAR or CINNAMON SUGAR and place in the pan.
Cook until golden on the bottom, 2-4 minutes, then flip and
cook until done. As you cook, keep an eye on the heat—you
may need to reduce it a bit if the toast starts browning too
fast. Finished French toast keeps well in a 175° oven.
Prep. time: 5 minutes
Cooking time: 4-6 minutes per batch
Serves: 4
Nutritional Information: Servings 4; Serving Size 2 slices (235g); Calories 580;
Calories from fat 160; Total fat 18g; Cholesterol 285mg; Sodium 300mg; Carbohydrate 96g; Dietary Fiber 7g; Sugars 56g; Protein 16g.
See spice Index on page 61
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63
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New gift boxes, with the spirit of the holidays.
Penzeys new gift boxes come with our great spices or seasonings,
plus a warm, soft drying towel, a Kind Heart refrigerator magnet, a
really cool Kind Heart pin, and handy tip cards.
The wonder of cooking comes from the incredible diversity of the
people who cook and the incredible variety of food they cook. People
who cook have something in common—they care enough to make
the lives of those around them better.
Incredible
introductory offer!
$
Either box
19.95!
34.95 & $39.95
after Jan. 1st
$
Actual size of pin is
13⁄4 ” by 11⁄2”
Actual size of towel is 28” by 28”
Kind Heart 8 Jar Seasonings
Blends are the easiest way to add flavor to foods—simply sprinkle and enjoy!
BOX CONTAINS: Brady Street, Taco Seasoning, Regular Chili Powder, Forward!, Cinnamon
Sugar, Sandwich Sprinkle, Pasta Sprinkle, Chip & Dip, “Heal the World” drying towel, “Kind
Heart” lapel pin, “Kind Heart” refrigerator magnet and handy tip cards
#82529 $19.95 $39.95 after Jan. 1st
Kind Heart 8 Jar Spices
Fresh, vibrant, versatile spices that will bring a burst of life to everything you cook.
BOX CONTAINS: Turkish Oregano, Penzeys Cinnamon, Dill Weed, Smoked Spanish
Paprika, California Basil, Granulated Garlic, China Powdered Ginger, Penzeys Freshly Ground
Pepper, “Heal the World” drying towel, “Kind Heart” lapel pin, “Kind Heart” refrigerator magnet and handy tip cards
#82516 $19.95 $34.95 after Jan. 1st