LO V E TO CO O K– CO O K TO LO V E
W I N T E R 2011
Bill Broyles’s Peanut Butter Cookies,
page 53
Introducing
new
PENZEYS
MINCED
Garlic!
Resolution for a tasty,
healthy New Year–
Try Ted’s Tasty Shrimp!
(page 63)
PORK TENDERLOIN WITH FRESH FRUIT SALSA · THE GILBERTS’ GRANOLA · TURKEY CHILI
Garlic
the way
it’s meant
to be!
QUICK GARLIC BREAD:
12 1
⁄3
2-3
1
⁄2
slices Italian bread
Cup olive oil (or melted butter)
tsp. PENZEYS MINCED GARLIC
tsp. salt (optional)
QUICK & DELICIOUS
GARLIC GREEN BEANS:
2
⁄2
1
3
⁄4
⁄4
1
Preheat oven to 375. Mix PENZEYS MINCED
GARLIC with melted butter or olive oil, let
stand a few minutes. Place bread on baking
sheet, brush tops with GARLIC oil/butter.
Sprinkle with salt if desired. Bake in preheated
oven until golden brown—6-10 minutes.
1
Cups fresh green beans
tsp. PENZEYS MINCED GARLIC
tsp. olive oil or butter
tsp. PENZEYS PEPPER
tsp. salt (optional)
Boil green beans for 2 minutes. Mix PENZEYS
MINCED GARLIC with oil/butter, let stand
for 1 minute. Heat the garlic mix in a skillet
over medium heat. Drain the beans and add
to the skillet along with the PEPPER and salt
and cook for 2 minutes. Sprinkle with a bit of
THYME if desired. Serve while hot.
The Garlic Lovers Garlic. As close as
you can come to picking and mincing
garlic fresh from your own garden. A
great addition to just about everything
you can think of. Salads, sauces, steaks,
soups and spaghetti are only a few of
the dishes that will sparkle and shine
with Penzeys New Minced Garlic. Get
this garlic, you will love it.
NEW Penzeys Minced Garlic
1/4 Cup jar (.4 oz)
#44334
1/2 Cup jar (1.0 oz)
#44350
1 Cup jar (1.8 oz)
#44389
2 Cup jar (3.8 oz)
#44321
$1.89
$2.79
$4.69
$8.29
See inside for more delicious recipes using New Penzeys Minced Garlic.
O
ur years of
selling spices have taught us that
cooking is not a one size fits all
world: far from it. We’ve learned
the true beauty of cooking lies in
the incredible diversity of the
people who cook, and in the
incredible variety of the food they
cook. Those years have also taught
us for all of our differences, for the
tremendous variety of what we
cook, people who cook have
something in common. They care
enough to make the lives of those
around them better. The research
shows that people who share
dinner together at the kitchen
table go on to share a brighter
future. A brighter future made
possible by people with the spirit
to build it one meal at a time. It is
this spirit we celebrate, this spirit
we hope to spread, this spirit that
makes all who cook ONE. Through
our pages we hope to share the
greater family of human kindness
that we’ve found all cooks belong
to. Come along and join us.
Be ONE.
We’re starting the new year with exciting news on the garlic front.
For the past 2 years we have been incredibly proud of our granulated
garlic for its outstanding flavor. Our new Minced Garlic is now even
better than our Granulated. One of the benefits of our growth over the
years is that growers have actually become interested in working with
us to do some really good things. Our new Penzeys Minced Garlic is
just that—really good.
I am still very happy with our granulated garlic. It’s perfect for when
you need to sprinkle it evenly like for a chicken breast or for sneaking it past the kids. But garlic really is about more than just flavor, it’s
also about texture. And though we maybe spend too much of our
lives worrying about appearances there is something about the sight
of those little minced bits of garlic that makes your eyes smile even
before you open your mouth.
And the new Minced might even taste better than the granulated.
Same wonderful picked-at-the-perfect-time flavor as the granulated,
but our new Penzeys Minced Garlic is freeze-dried to keep the flavor as
close to fresh as can be. It really is as close to fresh minced from your
garden as possible. Give it a try, I think you will like it a lot.
With this being the new year, we’ve tried to pick people and recipes
for this issue that show how cooking can fit in so well with resolutions for a healthier life. Reading through our customer surveys that
so many of you have so thoughtfully filled out (thanks) it has really
stood out just how important issues of health are to people who cook.
Whether as a career choice, or taking care of people you share your life
with, time and again the surveys have reflected how, for so many of
you, trying to help those around you has shaped the cooking you do.
Cooks really are decent people. We really are so lucky to have you as
customers. I hope you find some healthy inspirations here.
And as always, if you have any thoughts on cooks and health or
anything feel free to drop me a line at [email protected]
Have a very good new year.
W I N T ECALLING
R 2011
ALL COOKS
Grilled Pork Tenderloin with Fresh Fruit Salsa
from Donna Whalen
7
Low Sodium Turkey Chili from Robin Jackalone
9
CHILI PEPPERS & POWDERS
10-12
SIMPLY CINNAMON
Oatmeal Pancakes
Crispy Cinnamon Oatmeal Cookies from
Bob Duke
Barbara Gilbert’s Granola
14-17
Turkey Meatloaf
19
Tandoori Lamb
22
MEET PENZEYS NEW MINCED GARLIC
24
PEPPERS & PEPPERCORNS
26-31
Simply Super Salmon from Beth ImperialRogers
Corned Beef with Jezebel Sauce
Sweet Potato Burritos
FIND A PENZEYS STORE NEAR YOU
34
35
Special Tenderloin and
Roasted Vegetables from Julie Bolin
36-37
Butter Chicken and Lemon Rice
from Cathy Weber
40-41
Barbara Gilbert’s Panko Chicken and
Raspberry Dressing
42
Salmon Salad from Emily Sommer
45
Lasagna Blanca
49
INCREDIBLE VANILLA
Peanut Butter Pound Cake from
Patty Wise Noble
Gluten-Free Chocolate Chip Pecan Pie
from Bill Broyles
Gluten-Free Chocolate Chip
Peanut Butter Cookies
50-53
GIFT BOXES & CRATES
54
A TASTY RESOLUTION
60
SPICE INDEX
61
ONE FOR THE ROAD
62
Page 31
Page 7
Page 36-37
Page 40
Arizona Dreaming
How much should I buy?
A good rule of thumb is to buy a one
year’s supply of herbs or ground spices,
and a one to two year supply of whole
spices. The government’s guideline for
freshness dating is four years for whole
spices and two years for ground. Some
people say six months is the longest
spices should be stored, but most spices
are harvested only once a year, so it does
not make sense to discard them every six
months. On the other hand, two years
is too long to store finely powdered
spices. Each spice contains hundreds
of flavor components. It is the quantity
and balance of these components that
determines the quality of the spice. These
flavor components will dissipate at
different rates. A top quality spice may be
better at two years old than a low quality
spice at two months. When in doubt
about a spice, just smell it. If it smells
strong and spicy, use it. If not, toss it.
How should I store them?
Spices must be stored properly to
maintain strong, fresh flavor. Heat, light,
moisture and air all speed the loss of
flavor and color. Glass or barrier plastic
containers (such as those we use at
Penzeys) are very good. DO NOT store
your spices near a heat source: on top
of the stove, dishwasher, refrigerator or
microwave, or near the sink or a heating
vent. The best way to avoid light is to put
the spices inside a cupboard or a drawer.
If an open spice rack is being used, place
it out of direct sunlight.
Some folks say that all spices should
be stored in the refrigerator or the freezer.
Whole, crushed and ground chili peppers
(including paprika, as well as sesame
seed and poppy seed) will stay fresh and
colorful longer in cool storage, especially
in the Summer months. Other than vanilla
beans and extract, the flavor of spices
will not be damaged by cold. The only
problem with spices being stored in the
fridge is that they tend to be used less (out
of sight, out of mind). So we recommend
keeping smaller quantities of spices out
in the cooking area and larger backup
supplies in the refrigerator or freezer.
See spice Index on page 61
Arizona Dreaming is simply a delicious all-purpose
coming together of spices. The flavors of South of
the Border combined in the ways that Americans
love so much. Great for just about everything, use
frequently to season: Vegetables, Rice, Beans, Beef,
Pork, Scrambled Huevos, Ground Turkey, Cheese,
Salad Dressings. Free from salt. Hand-mixed from:
ancho chili pepper, black pepper, onion, garlic, paprika,
spices, cumin, citric acid, Mexican oregano, cilantro,
lemon peel, chipotle pepper, red pepper, jalapeño,
cocoa, natural smoke flavoring.
1⁄4 cup jar (net 0.9 oz.) #15837 $ 2.99
1⁄2 cup glass jar (net 2.1 oz.) #15853 $4.99
Anise Seeds
4 oz. bag #15840 $ 5.49
Sweet licorice taste, used in cookies, sausage and
8 oz. bag #15882 $ 9.99
sauces throughout the Mediterranean.
1 lb. bag #15811 $ 18.90
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #50339 $ 2.35
1⁄ 2 cup glass jar (net 2.2 oz.) #50355 $ 3.65
4 oz. bag #50342 $ 3.85
Adobo Seasoning
A traditional and popular Mexican spice mix. Not hot,
but spicy and rich in ﬂavor, and salt-free. Use ¹/4 -1 tsp.
per pound and rub on chicken, fish and pork. Great for
easy guacamole, just mix 1 tsp. Adobo Seasoning in
1 TB. water, add to 2 mashed avocados with a squeeze
of lemon or lime juice, a shake of salt and a pinch of
hot pepper. Hand-mixed from: garlic, onion, black
pepper, Mexican oregano, cumin and cayenne red pepper.
1⁄4 cup jar (net 1.1 oz.) #10137 $ 3.59
1⁄2 cup glass jar (net 2.5 oz.) #10153 $5.99
4 oz. bag #10140 $ 5.99
8 oz. bag #10182 $ 10.85
1 lb. bag #10111 $ 20.60
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .9 oz.) #50139 $ 2.79
1⁄ 2 cup glass jar (net 1.9 oz.) #50155 $ 4.55
4 oz. bag #50142 $ 5.09
Allspice
Allspice is one of the most popular baking spices.
Sweet and warm, ground allspice is particularly good
in pumpkin pie, banana bread, and cookies. Allspice is
also the main flavor in barbecue sauce and is used
whole for canning, soups, and mulled wine or cider.
Whole Honduran Allspice
1⁄4 cup jar (net .6 oz.) #50234 $ 2.35
1⁄ 2 cup glass jar (net 1.5 oz.) #50250 $ 3.65
4 oz. bag #50247 $ 3.85
8 oz. bag #50289 $ 6.65
1 lb. bag #50218 $ 12.30
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 2.69
1⁄ 2 cup glass jar (net 2.0 oz.) #40257 $ 4.35
4 oz. bag #40244 $ 4.45
8 oz. bag #40286 $ 7.89
1 lb. bag #40215 $ 14.80
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 2.55
1⁄ 2 cup glass jar (net 2.2 oz.) #40457 $ 4.09
4 oz. bag #40444 $ 3.55
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 2.69
1⁄ 2 cup glass jar (net 2.2 oz.) #40352 $ 4.39
4 oz. bag #40349 $ 4.15
Annatto Seeds
A must for South American, Caribbean, & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 2.45
1⁄ 2 cup glass jar (net 2.8 oz.) #50555 $ 3.85
4 oz. bag #50542 $ 2.65
Apple Pie Spice
Use 1-2 tsp. for an 8-inch apple pie. Great for muffins,
use ¹/2 tsp. per cup of batter. For sugar cookies, add 1-2
tsp. per batch. Sprinkle on regular or French toast, add
to waffle or pancake batter, ¹/4 tsp. per cup. Handmixed from: China and Korintje cinnamon, nutmeg, mace
and cloves.
1⁄4 cup jar (net 1.0 oz.) #10232 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #10258 $ 5.79
4 oz. bag #10245 $ 6.25
8 oz. bag #10287 $ 11.45
1 lb. bag #10216 $ 21.80
Arrowroot Starch
Arrowroot has long been used in making clear glazes for
fruit pies. Because of its superior thickening ability (use half
as much as ﬂour) and clear look, arrowroot is excellent for
stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp.
(dissolved in a bit of cool water) per cup. Push food to one
side of pan. Tip pan for juices to collect on one side and
drizzle in arrowroot-water slurry. Stir over medium heat
until slightly thickened, toss to coat food and serve.
1⁄4 cup jar (net 1.1 oz.) #40536 $ 2.45
1⁄ 2 cup glass jar (net 2.5 oz.) #40552 $3.85
4 oz. bag #40549 $ 2.95
8 oz. bag #40581 $ 4.85
1 lb. bag #40510 $ 8.70
1-800-741-7787 | www.penzeys.com
5
Lemon Pepper
Cheese Seasonings
Fish with Pasta
Brady Street Cheese Sprinkle
Named after the well-known Italian street in
Milwaukee. Romano cheese with garlic & Italian herbs.
Shake on garlic bread, salads and popcorn. Use 1 TB.
per cup sour cream for vegetable/chip dip, baked
potatoes and salad dressing. Hand-mixed from:
Romano cheese [made from sheep's and cow's milk,
cheese cultures, salt, enzymes, disodium phosphate],
salt, garlic, green peppercorn, basil and parsley.
Go to www.penzey
Garden Salad Seasoning
Salad Elegant
s.com for this recipe
and more!
1⁄ 4 cup jar (net 1.4 oz.) #27034 $ 3.99
1⁄ 2 cup glass jar (net 3.2 oz.) #27050 $ 6.89
4 oz. bag #27047 $ 5.99
8 oz. bag #27089 $ 10.85
1 lb. bag #27018 $ 20.60
A blend made to be sprinkled on salads. Also great on
baked fish and chicken, omelets and vegetables. Shake
on pasta with olive oil. Hand-mixed from: Parmesan
cheese [part-skim milk, cheese culture, salt, enzymes,
cellulose powder, potassium sorbate], paprika, poppy,
sesame, salt, bell pepper, celery, garlic, green pepper.
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #27250 $ 5.99
4 oz. bag #27247 $ 5.99
8 oz. bag #27289 $ 10.85
1 lb. bag #27218 $ 20.60
Sicilian Salad Seasoning
A versatile blend of Parmesan, bell peppers and
shallots. Sprinkle on salad, in yogurt or sour cream
for dip, use 2 TB. per cup. Use to season quiche,
chicken or veal cutlets. Hand-mixed from: bell peppers,
Parmesan cheese [part-skim milk, cheese culture, salt,
enzymes, cellulose powder, potassium sorbate], salt,
sesame, poppy, shallots, arrowroot, white pepper.
A warm Italian mix of Romano, red bell pepper,
toasted onion and sweet basil, perfect for pasta.
Good on vegetables or garlic bread. Hand-mixed
from: Romano cheese [made from sheep's and cow's
milk, cheese cultures, salt, enzymes, disodium
phosphate], salt, toasted onion, red bell pepper,
tomato, paprika, white onion, pepper, basil, thyme,
rosemary and cayenne pepper.
1⁄ 4 cup jar (net 1.0 oz.) #27139 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #27155 $ 5.95
4 oz. bag #27142 $ 6.69
8 oz. bag #27184 $ 12.15
1 lb. bag #27113 $ 23.20
1⁄ 4 cup jar (net 1.4 oz.) #27339 $ 4.09
1⁄ 2 cup glass jar (net 2.9 oz.) #27355 $ 6.99
4 oz. bag #27342 $ 6.69
8 oz. bag #27384 $ 12.15
1 lb. bag #27313 $ 23.20
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).
6
Penzeys spices | Winter
Bangkok Blend
For ﬂavorful Thai-style cooking. Nice for seasoned noodles.
Hand-mixed from: sweet peppers, garlic, ginger, black pepper,
galangal, hot peppers, lemon grass, basil, cilantro.
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.
Whole Turkish Bay Leaves
1⁄2 oz. bag #30391 $ 1.99
1 oz. bag #30362 $ 2.99
4 oz. bag #30346 $ 6.99
Whether you are baking cookies or just heating oatmeal,
Baking Spice makes it easy to add delicious flavor.
Sprinkle on hot cereals, or add to pancake batter, ¹/4 tsp.
in 2 cups. Add 1 tsp. to box mixes for cake or brownies. Try
it in muffins, coffee cakes, pies, and banana bread. Add up
the spices your recipe calls for and use the same amount
of Baking Spice instead. Hand-mixed from: Ceylon & China
cinnamon, anise, allspice, mace, cardamom.
1⁄4 cup jar (net .7 oz.) #11734 $ 3.39
1⁄ 2 cup glass jar (net 1.7 oz.) #11750 $ 5.69
4 oz. bag #11747 $ 7.69
8 oz. bag #11789 $ 14.25
1 lb. bag #11718 $ 27.40
1⁄ 4 cup jar (net 1.1 oz.) #20730 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #20756 $ 7.99
4 oz. bag #20743 $ 8.45
8 oz. bag #20785 $ 15.69
1 lb. bag #20714 $ 30.30
Rocky Mountain Seasoning
Baking Spice
8 oz. bag #30388 $ 12.95
1 lb. bag #30317 $ 24.90
1⁄4 cup jar (net 1.0 oz.) #10337 $ 3.69
1⁄ 2 cup glass jar (net 2.4 oz.) #10353 $ 6.25
4 oz. bag #10340 $ 6.69
8 oz. bag #10382 $ 12.15
1 lb. bag #10311 $ 23.20
BBQ 3000
The best BBQ flavor. Cook it slow or fast, on the grill or in
the oven, gas or charcoal, it’s all good. For tender and
delicious ribs, rub on 2-3 tsp. per pound, then slow cook
in the oven at 220° for 4-6 hours or 240° for 3-4 hours or
grill over indirect heat for 2-4 hours. Brush boneless/
skinless chicken breasts with olive oil and 1-2 tsp. BBQ
3000 per pound, grill over direct medium-high heat 3-5
minutes per side, covered. Sprinkle on veggies, grilled or
pan-seared fish, skewered shrimp. Healthy, quick and
tasty. Hand-mixed from: salt, paprika, black pepper, nutmeg,
mustard, allspice, citric acid, garlic powder, ginger, sage,
thyme, white pepper, cinnamon, and natural smoke flavor.
1⁄4 cup jar (net 1.2 oz.) # 20235 $3.29
1⁄2 cup glass jar (net 2.5 oz.) # 20251 $5.95
4 oz. bag #20248 $ 5.95
8 oz. bag #20280 $10.55
1 lb. bag #20219 $ 19.90
Barbecue of the Americas
Mix 2-3 tsp. seasoning in 2 cups tomato sauce—brush on
ribs toward the end of cooking, or bake chicken breasts or
pork chops in the oven and brush with sauce for the final
ten minutes of cooking. This blend is perfect for any grilled
food, from quickly grilled steaks, to slower cooked whole
chicken. Great for fish and skewers with meat and
vegetables. Hand-mixed from: flake salt, paprika, allspice,
cayenne pepper, nutmeg, black pepper, thyme, ginger, white
pepper, Korintje cinnamon.
1⁄4 cup jar (net 1.2 oz.) #23931 $ 3.59
1⁄2 cup glass jar (net 2.5 oz.) #23957 $ 5.99
4 oz. bag #23944 $ 5.99
8 oz. bag #23986 $ 10.85
1 lb. bag #23915 $ 20.60
Grilled Pork Tenderloin with Fresh Fruit Salsa
Donna Whalen (story on page 15) likes to use pineapple in the winter when it is readily available and then
switch things up with mangoes and peaches in the warmer months.
4 12-oz. pork tenderloins
Marinade:
1⁄2 Cup fresh orange juice (2 oranges)
1⁄4 Cup fresh lime juice (2 limes)
1⁄2 Cup dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
(11⁄2 tsp. PENZEYS MINCED GARLIC)
2 tsp. OREGANO
2 tsp. GROUND CUMIN
1 tsp. salt (optional)
1 WHOLE BAY LEAF, broken in half
1⁄2 tsp. GROUND BLACK PEPPER
Fresh Fruit Salsa:
1 small red onion, chopped
1⁄4 Cup fresh lime juice (2 limes)
11⁄2 Cups peeled, chopped pineapple,
mango or peaches
1 small red bell pepper, chopped
1⁄4 Cup coarsely chopped fresh cilantro
1 garlic clove, minced
(1⁄4 tsp. PENZEYS MINCED GARLIC)
1⁄4 Cup fresh orange juice (1 orange)
1 jalapeño pepper, seeded and
finely chopped
1⁄2 tsp. GROUND CHIPOTLE PEPPER
(or more, to taste)
1⁄8 -1⁄4 tsp. salt, to taste
1⁄4 -1⁄2 tsp. GROUND BLACK PEPPER, to taste
Heat your grill to medium-hot. Remove the pork
from the bag, discarding the marinade. Pat the
tenderloins dry. Rub with a small amount of olive
oil to prevent sticking. Grill for 8-10 minutes per
side or until a thermometer reads 155° when
inserted in the thickest part of the meat. Remove
from the grill, cover loosely with foil and let rest
for 5-10 minutes (the temperature will continue
to rise while the meat rests). Slice and serve
with Fresh Fruit Salsa. If it isn’t grilling season in
your neck of the woods, preheat oven to 425°.
Brown the tenderloins by searing over high heat
in a pan on the stovetop, about 2 minutes per
side, then finish in the oven until the desired
temperature is reached, 15-20 minutes or so.
For the Salsa: Combine all of the ingredients in
a large bowl. Taste and adjust seasonings. Cover
and refrigerate for at least half an hour. Can be
made the day ahead.
Prep. time:15 minutes plus marinating time
Cooking time: about 30 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 5 oz. pork,
1
⁄3 cup salsa (249g); Calories 220; Calories from fat 35;
Total fat 4g; Cholesterol 110mg; Sodium 130mg;
Carbohydrate 9g; Dietary Fiber 1g.
Donna’s daughter, Hannah (6 years) cares
for the chickens which provide fresh eggs
for their family each day.
Rinse the tenderloins and pat dry. Combine
all of the marinade ingredients together in
a zip-top bag and slosh around to combine.
Add the pork and slosh to coat. Refrigerate
at least 8 hours or overnight.
See SPICE Index on page 61
1-800-741-7787 | www.penzeys.com
7
Basil
Bicentennial Rub Seasoning
Basil is the perfect herb for pasta, tomato sauce, and chicken. The flavor of sweet
basil is almost addictive and there is little that a bit of basil can’t improve. Known as
a tomato’s best friend, add basil to salads, soups, fish, and vegetables. Basil is a
wonderful addition to meat and poultry as well. Add basil toward the end of
cooking for the strongest flavor. California basil is a little stronger than French basil,
due mainly to better dehydration technology, and is the basil of choice for Italian
and American cooking. French basil has a bit of anise flavor many people enjoy.
Coarse-Cut Sweet California Basil
The basil for all Italian cooking, perfect
with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 1.55
1⁄ 2 cup glass jar (net .4 oz.) #30159 $ 3.25
1 oz. bag #30162 $ 2.79
4 oz. bag #30146 $ 6.49
8 oz. bag #30188 $ 11.95
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .3 oz.) #30238 $ 1.59
1⁄ 2 cup glass jar (net .7 oz.) #30254 $ 3.35
1 oz. bag #30267 $ 2.45
4 oz. bag #30241 $ 5.59
8 oz. bag #30283 $ 10.19
The rich ﬂavor and golden color make this our favorite
blend for turkey, duck, goose, and pork roast. Perfect
for the grill, sprinkle heavily on rotisserie-style chicken
or pork roast, also on thick-cut pork chops and beef
short ribs. The larger chunks of spices in our
Bicentennial Rub also make it perfect for any large cut
that takes an hour or longer to cook, and the beautiful
golden color can’t be beat. Try on roast leg of lamb,
baked or roasted whole stuffed chicken, Yankee pot
roast, and thick-cut pork or veal chops. Hand-mixed
from: coarse ﬂake salt, Tellicherry black pepper, sugar,
turmeric, minced orange peel and coriander.
1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.29
1⁄ 2 cup glass jar (net 2.7 oz.) #20651 $ 5.49
4 oz. bag #20648 $ 4.89
8 oz. bag #20680 $ 8.69
1 lb. bag #20619 $ 16.30
Black and Red Spice
A blend of fresh ground Tellicherry black pepper and
hot cayenne red pepper. Great whenever you want the
robust ﬂavor of Tellicherry black pepper but need extra
heat. Perfect for the grilling season, since the heat of
the grill mellows the red pepper heat a bit, for flavorful
spicy chops, chicken, fish, shrimp kabobs and steaks.
Try a sprinkle on scrambled eggs, creamy pasta or
potato salad for a spicy change of pace. Hand-mixed
from: Tellicherry Black Pepper, Cayenne Red Pepper.
1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #10553 $ 5.29
4 oz. bag #10540 $ 4.89
8 oz. bag #10582 $ 8.69
1 lb. bag #10511 $ 16.29
Bouquet Garni
Bavarian-Style Seasoning
Growing up in the Penzey family, one of our favorite
Sunday dinners was Gram's special recipe of veal, pork,
potatoes, onions and carrots, all roasted to a golden
brown in the same pan, seasoned with her simple, yet
delicious blend of herbs and spices. We’ve also found
this seasoning is wonderful for the grill—one of our
quick favorites is to rub boneless pork chops or turkey
cutlets with a bit of vegetable oil, then sprinkle with 1-2
tsp. Bavarian Seasoning per pound. Also great on turkey
breast, rub on 1-2 tsp. per lb. For added zest, sprinkle
with lemon juice or salt. Hand-mixed from: crushed brown
mustard, rosemary, garlic, thyme, bay leaf and sage.
1⁄4 cup jar (net .7 oz.) #10432 $ 2.85
1⁄ 2 cup glass jar (net 1.5 oz.) #10458 $ 4.59
4 oz. bag #10445 $ 5.59
8 oz. bag #10487 $10.09
1 lb. bag #10416 $ 19.90
Beef Roast Seasoning
Use 1-2 tsp. per pound for pot roast, thick steaks and
hamburgers. One of our best blends for venison.
Hand-mixed from: sweet paprika, salt, onion, celery,
arrowroot, sugar, garlic, Tellicherry black pepper, parsley,
dill seed, caraway, tumeric, dill weed, bay leaf, thyme,
savory, basil, marjoram and rosemary.
1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.25
1⁄ 2 cup glass jar (net 2.6 oz.) #20556 $ 5.39
4 oz. bag #20543 $ 4.89
8 oz. bag #20585 $ 8.69
1 lb. bag #20514 $ 16.30
8
Penzeys spices | Winter
Bell Peppers
Flavorful, colorful bell peppers are convenient and tasty,
nice for meatloaf, soup, pizza, casseroles and salads.
Picked at the peak of ripeness, yielding a farmer’s market
fresh taste. These peppers are so flavorful, a little goes
a long way, and they are ready to use when you are.
1-2 TB. dehydrated bell peppers give the flavor of 1 large
fresh pepper. Red Bell Peppers are sweeter than green
bell peppers, which have a zestier flavor. To rehydrate
¼ cup: Place 2 TB. bell peppers in a cup, add water to
the 2 oz. (¼ cup) mark. Soak 15 minutes.
Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .3 oz.) #32137 $ 2.29
1⁄ 2 cup glass jar (net .6 oz.) #32153 $ 3.55
4 oz. bag #32140 $ 7.65
8 oz. bag #32182 $ 14.25
1 lb. bag #32111 $ 27.50
Red Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 2.49
1⁄ 2 cup glass jar (net .9 oz.) #32258 $ 3.99
4 oz. bag #32245 $ 7.35
8 oz. bag #32287 $ 13.69
1 lb. bag #32216 $ 26.40
Red & Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 2.45
1⁄ 2 cup glass jar (net .8 oz.) #32353 $ 3.89
4 oz. bag #32340 $ 7.65
8 oz. bag #32382 $ 14.25
1 lb. bag #32311 $ 27.50
Herbs are the cook’s best friend. They add tons of flavor
to food without using butter or salt, and herb blends
are an easy and inexpensive way to get many flavors in
one jar. Bouquet Garni is one of our most popular and
traditional herb blends, a robust and flavorful mix for
baked chicken or fish, pork, or pot roast. Just crumble
between your fingers and sprinkle ¹/2 tsp. per pound
on fish or chicken breasts before baking, or rub onto
the surface of roasts before cooking. Hand-mixed from:
savory, rosemary, thyme, Turkish oregano, basil, dill weed,
marjoram, sage, and tarragon.
1⁄4 cup jar (net .3 oz.) #10632 $ 1.99
1⁄ 2 cup glass jar (net .8 oz.) #10658 $ 4.39
1 oz. bag #10661 $ 3.85
4 oz. bag #10645 $ 9.15
8 oz. bag #10687 $ 17.09
Bratwurst Sausage Seasoning
The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion.
1⁄ 4 cup jar (net 1.6 oz.) #28031 $ 2.79
1⁄ 2 cup glass jar (net 3.4 oz.) #28057 $ 4.49
4 oz. bag #28044 $ 2.95
Breakfast/Pork Sausage Seasoning
Our best-seller. Traditional blend for breakfast patties
and links. This is a good seasoning for beginners. Mix
1 TB. with 1 lb. ground pork and work into ¹/4" thick
patties. Hand-mixed from: salt, sugar, paprika, black
pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.
1⁄4 cup jar (net 1.8 oz.) #28136 $ 2.85
1⁄ 2 cup glass jar (net 3.6 oz.) #28152 $ 4.59
4 oz. bag #28149 $ 2.95
8 oz. bag #28181 $ 4.69
1 lb. bag #28110 $ 8.30
Robin makes a positive impression in the
kitchen by preparing healthy meals for her
growing sons and fiancé Craig, who shares
her love of cooking.
Robin
Jackalone
I am engaged to a great guy,”
says Robin Jackalone of Mesa,
Arizona. “Craig is an amazing
man-—completely full of life and so
outgoing and friendly. He loves to
cook, too, and I half-joke that I knew
he was the man for me when I saw
that he had more kitchen tools than
me, and a KitchenAid mixer.
“He recently decided to pre-test
the whole ‘in sickness and in health’
part of marriage vows by having a
mild stroke. At the age of 40. 40!
It was one of the scariest moments
I’ve encountered.
“He’s fully recovered. Thank
goodness. But I am embarking on a
journey to completely relearn how I
cook, because he must be on a very
low-sodium diet.
“I used to think that watching
sodium was not something that
people my age really needed to worry
about—not true. It was shocking
when we went to the grocery store
for the first time and we really started
reading the labels. I used to use a
lot of canned tomatoes and canned
beans in my everyday cooking,
thinking they were healthy, but I
didn’t realize that the high sodium
content was a factor. I’ve since found
some alternate sources for salt free
canned tomatoes and I cook my
beans from scratch and freeze them.
“I still enjoy the process of cooking
because I’ve tried to take a positive
approach and look at this as a good
thing for my entire family. I’m lucky
that my children, who are 14 and
9, are adventurous eaters, and they
definitely embrace healthy eating. I
can’t keep enough fruit and milk in
the house for my growing boys!
“I have lost about 20 pounds since
Craig’s stroke. Cooking in a cleaner
way has definitely contributed to this.
And the availability of the spices and
specifically the salt free blends has
made the process easier and more
enjoyable.”
Low Sodium Turkey Chili
This chili from Robin is such a wonderful, fullyflavored dish that you won’t even miss the extra salt.
1 TB. olive oil
2 cloves garlic, chopped (1⁄2 tsp. PENZEYS
MINCED GARLIC)
1 onion, chopped
1 24-oz. pkg. ground turkey
2 TB. CHILI CON CARNE SEASONING
1 28-oz. can no salt added chopped or
diced tomatoes
4 Cups cooked pinto beans, cooked
with no salt (2 cups dry beans cooked,
covered in water, in slow cooker OR
soaked overnight and simmered,
covered in water, for 2 hours)
3-4 Cups frozen or fresh veggies
(Robin uses a frozen blend of black
beans, corn, peppers)
or 1 15 oz. can black beans
1 Cup corn kernels
1 chopped red bell pepper
2 TB. chopped, fresh cilantro, optional
Heat the olive oil in a stock pot over mediumhigh heat. Add the garlic and onion and cook
until softened. Add the turkey and cook until no
longer pink. Add the CHILI CON CARNE and stir
well, continue to cook for a couple of minutes.
Add the remaining ingredients, reduce the heat,
and let simmer for about 30 minutes.
Prep. time: 15 minutes
Cooking time: 45 minutes
Serves: 16
Nutritional Information: Servings 16; Serving Size 1 cup (230g);
Calories 240; Calories from fat 50; Total fat 6g; Cholesterol
40mg; Sodium 60mg; Carbohydrate 28g; Dietary Fiber 9g.
1-800-741-7787 | www.penzeys.com
9
Aleppo Pepper
This Turkish crushed chili has an ancho-like flavor with a
little more heat and tartness. Put a jar right on the table
and shake on pizza, subs and salads. Aleppo Pepper is
great on grilled meats like chicken breast, steak, chops
and our flavorful, easy Turkish Kabobs. Aleppo Pepper
also makes an attractive sprinkle for potato, chicken
and tuna salad and deviled eggs too. Try mixing Aleppo
Pepper with our Greek Seasoning for flavorful roast
chicken, tasty pork chops, and robust salads. Aleppo
Pepper is also known as halaby pepper. Processed with
salt and sunflower oil.
10,000 heat units
1⁄4 cup jar (net .8 oz.) #41733 $2.89
1⁄ 2 cup glass jar (net 1.9 oz.) #41759 $ 4.75
4 oz. bag #41746 $ 5.45
8 oz. bag #41788 $ 9.85
1 lb. bag #41717 $ 18.70
Ancho Chili Peppers
Chili peppers are capsicums, in the
same family as bell peppers and paprika
pods. They range in flavor from rich and
sweet, to fiery hot. A combination of
both sweet (ancho) and hot (dundicut,
chipotle, and jalapeño) chili peppers
are used in Mexican cooking for
full-flavored, spicy chili and other dishes.
For Chinese cooking, tien tsin peppers
are most common, and in Indian
cooking sanaam and dundicut peppers
are used, along with a variety of spices.
Remember to combine the heat of chili
peppers with other spices, so the finished
dish will have a full-bodied flavor. Since
chili peppers are dried vegetables, they
will keep best if stored in the refrigerator, especially during the summer.
Large, juicy, dark purple New Mexican pods. Ancho
chili peppers are the most commonly used pepper in
Mexico and are the backbone of dishes such as the
traditional red chili and tamales. Chop into ¹/4" chunks
and add to chili, mole sauce, stews, beans and rice, or
cover in water for a few hours to rehydrate, slice open,
stuff and cook. To make a flavorful ancho chili oil:
Chop 3 peppers into 1" chunks and simmer in 3 cups
good corn oil, 20 minutes. Let cool, strain (use pepper
pieces in another recipe) and store in an airtight
container.
3,000 heat units
1 oz. bulk bag #52067 $ 2.09
4 oz. bag #52041 $ 4.79
8 oz. bag #52083 $ 8.55
1 lb. bag #52012 $ 16.10
Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for
Mexican cooking. They are not hot, just richly flavorful
with a beautiful purple color. From New Mexico.To
make your own chili powder: Start with 3 TB. ground
Ancho, add 1 tsp. cumin and Mexican oregano, along
with garlic, onion and hot peppers to taste. Use 1-2 TB.
per quart of chili.
3,000 heat units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 2.59
1⁄ 2 cup glass jar (net 2.4 oz.) #42051 $ 4.19
4 oz. bag #42048 $ 3.55
8 oz. bag #42080 $ 6.09
1 lb. bag #42019 $ 11.20
Arbol Chili Peppers
Slim, beautiful, curved 2"– 3" bright red Mexican pods.
Close to cayenne in heat and flavor. Throw a few into
barbecue sauce, curry or chili. Great for making chili
pepper oil or vinegar. Store the finished product in
tightly sealed, clear glass containers. Arbol chili peppers
are the pepper of choice for spice craft workers.
35,000 heat units
1 oz. bulk bag #51660 $ 2.59
4 oz. bag #51644 $ 6.05
8 oz. bag #51686 $ 11.05
1 lb. bag #51615 $ 21.10
10
Penzeys spices | Winter
Cascabel Peppers
Rich, deep flavor. The shell has medium-low heat, use
the whole thing and it’s pretty darn hot. Adds great
flavor to Mexican dishes, from chili to mole to tacos
and beans. Remove the stem and shake out the seeds
for most uses, then toss in while cooking and remove
before serving. When adding to quicker cooking
dishes, shred the skin between your fingers and toss
in in small pieces.
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Cayenne Red Pepper Powder
Cayenne pepper has the power to make any dish fiery
hot, but it also has a subtle flavor-enhancing quality. A
dash of cayenne pepper boosts the flavor of low-salt or
low-fat dishes and can be used in place of whole chili
peppers in barbecue sauce and chili. For a zesty
change, use cayenne to replace paprika on deviled
eggs or potato salad. From California. Keep in a cool,
dry place, out of the light.
40,000 heat units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 2.65
1⁄ 2 cup glass jar (net 2.1 oz.) #41854 $ 4.29
4 oz. bag #41841 $ 4.15
8 oz. bag #41883 $ 7.29
1 lb. bag #41812 $ 13.60
Chili Piquin
These small, red, fiery hot Mexican chilies are also
known as bird’s eye peppers, grown and used
throughout Mexico and the American Southwest.
USE WITH CAUTION. Add 1 or 2 to Mexican moles and
sauces, stewed meats and vegetables. Also, use in
pozole and other corn recipes, barbecue sauce, and
hot & sour soup.
140,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 4.09
1⁄ 2 cup glass jar (net 1.1 oz.) #51752 $ 7.19
4 oz. bag #51749 $ 17.85
8 oz. bag #51781 $ 34.69
1 lb. bag #51710 $ 68.40
Chipotle Peppers
Chipotle peppers are rich, smoky and fairly hot. Add
whole or chopped to chili, beans, sauce. Ground
Chipotle Pepper is an attractive, coarse red powder,
a tasty all-purpose tabletop shaker.
15,000 heat units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.) #41438 $ 4.19
1⁄ 2 cup glass jar (net 2.4 oz.) #41454 $ 7.35
4 oz. bag #41441 $ 8.79
8 oz. bag #41483 $ 16.55
1 lb. bag #41412 $ 32.10
Whole Red New Mexican Chipotle Pepper (Morita)
1⁄ 2 oz. bulk bag #51499 $ 2.89
1 oz. bulk bag #51460 $ 4.75
4 oz. bag #51444 $ 11.35
8 oz. bag #51486 $ 21.65
1 lb. bag #51415 $ 42.30
Crushed Red Peppers
Medium Hot Crushed Peppers are hot, but not
unbearably so, and are the type found on the tables of
Italian restaurants and pizzerias. Great for pizza, tacos,
spaghetti, omelets, and beans. Very Hot Peppers are
twice as hot, and are generally used in cooking, as they
are almost too hot to sprinkle on already prepared
foods. Crushed Red Peppers are very convenient for
adding kick to any dish.
20,000 heat units
1/8" Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .7 oz.) #41933 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #41959 $ 3.99
4 oz. bag #41946 $ 4.45
8 oz. bag #41988 $ 7.89
1 lb. bag #41917 $ 14.80
Sanaam Chili Peppers
Traditional for Indian cooking. Thin, ﬂat 3-5" deep red
pods. Not too hot to handle, sanaams can be chopped
and added to curry or other dishes. From India. To make
chili vinegar, chop (or cut with scissors) 1 oz. peppers.
Place in a 1 cup glass jar, fill with your favorite vinegar,
add a pinch of salt, then tightly cap. Let stand one
week, strain and refrigerate in a bottle that has a splash
top (old soy sauce bottles work well). Thin with more
vinegar if desired. Use in place of hot sauce.
Ancho: 3,000
40,000 heat units
Ancho (ground):
3,000
1 oz. bulk bag #51365 $ 1.99
4 oz. bag #51349 $ 4.45
8 oz. bag #51381 $ 7.89
1 lb. bag #51310 $ 14.80
Tien Tsin Chili Peppers
40,000 heat units
1/8" Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 2.39
1⁄ 2 cup glass jar (net 1.4 oz.) #42156 $ 3.79
4 oz. bag #42143 $ 4.45
8 oz. bag #42185 $ 7.89
1 lb. bag #42114 $ 14.80
Dundicut Peppers
The traditional hot pepper of Pakistan, similar in flavor
and appearance to Scotch bonnet peppers. These
peppers are quite hot, with a full-bodied, complex
flavor. A single pepper will add heat and flavor to a dish
for two. From Pakistan.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 1.99
4 oz. bag #51949 $ 4.45
8 oz. bag #51981 $ 7.89
1 lb. bag #51910 $ 14.80
Traditional for Asian cooking. Very hot, bright red, 1-2"
pods. Add whole to soup and stir-fry. Remove before
serving. To make chili oil: (commonly used in small
amounts for stir-frying) Heat 2 TB. peanut or sesame oil.
When very hot, add 10 peppers, fry until brown (3-5
minutes). Remove from heat, add ½ cup peanut oil. Stir,
pour into glass jar, strain peppers out if desired. Great
mixed with soy sauce for a hot dipping sauce, use ¹/3
cup soy, 1 TB. chili oil, and a dash of ginger and garlic.
Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.
Guajillo: 6,000
60,000 heat units
1 oz. bulk bag #51860 $ 1.99
4 oz. bag #51844 $ 4.45
8 oz. bag #51886 $ 7.89
1 lb. bag #51815 $ 14.80
Aleppo: 10,000
Guajillo Peppers
One of the backbone chili peppers for cooking
Mexican style. Not hot, but rich, smoky and complex.
Perfect for chili and every chili based dish, great with
pork.
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
Chipotle (ground): 15,000
$ 2.09
$ 4.79
$ 8.55
$ 16.10
Chipotle: 15,000
Cascabel: 11,000
Sanaam: 40,000
Jalapeño Peppers
Jalapeño peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian Jalapeño Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 2.35
1⁄ 2 cup glass jar (net .7 oz.) #41559 $ 3.69
4 oz. bag #41546 $ 7.65
8 oz. bag #41588 $ 14.25
1 lb. bag #41517 $ 27.50
Arbol: 35,000
Jalapeño: 25,000
Crushed Red (Medium Hot): 20,000
Cayenne: 40,000
Pepper Heat Ratings
(in Scoville Units)
Tien Tsin: 60,000
Crushed Red (Very Hot): 40,000
Dundicut: 60,000
Piquin: 140,000
Approximate ratings.
Peppers vary in heat,
flavor and color from
crop to crop.
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.
Cake Spice
1⁄4 cup jar (net .9 oz.) #20835 $ 3.69
1⁄ 2 cup glass jar (net 2.1 oz.) #20851 $ 6.25
4 oz. bag #20848 $ 5.99
8 oz. bag #20880 $ 10.85
1 lb. bag #20819 $ 20.60
Regular Chili Powder
Rich ﬂavor, deep color, very little heat. This blend is the
traditional backbone of many Mexican dishes, from
burritos to tamales. Great for family-style chili, use 1-3
TB. per quart. Serve with a shaker jar of crushed hot
peppers on the side for those who like heat. Handmixed from: Ancho chili pepper, cumin, garlic, Mexican
oregano.
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #11150 $ 5.29
4 oz. bag #11147 $ 4.89
8 oz. bag #11189 $ 8.69
1 lb. bag #11118 $ 16.30
Medium Hot Chili Powder
Medium Hot Chili Powder is our most popular chili
powder; it has the perfect heat level plus rich ﬂavor–a
pleasing bite that's not too hot. Add 1-2 TB. Medium
Chili Powder to each quart of chili for great flavor. Add
the spices while browning the meat for even richer
flavor. Chili Powder is also nice as a 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, Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11255 $ 5.25
4 oz. bag #11242 $ 4.89
8 oz. bag #11284 $ 8.69
1 lb. bag #11213 $ 16.30
Hot Chili Powder
For people who really like hot food. Use the full
amount called for (1-3 TB. per quart). If less is used, the
chili will be hot but will lack the depth of ﬂavor the
ancho peppers provide. This is the best powder for
those who like their chili hot and ﬂavorful. Hand-mixed
from: Ancho chili pepper, red pepper, cumin, crushed red
pepper, garlic and Mexican oregano.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.19
1⁄ 2 cup glass jar (net 2.4 oz.) #11350 $ 5.25
4 oz. bag #11347 $ 4.89
8 oz. bag #11389 $ 8.69
1 lb. bag #11318 $ 16.30
12
Penzeys spices | Winter
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.25
1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 5.35
4 oz. bag #10845 $ 6.25
California-Style Seasoned Pepper
California Seasoned Pepper is one of our oldest and
most popular salt free seasonings. The robust flavor of
red and green bell peppers and black pepper together
seasons fully without salt. California Seasoned Pepper is
perfect for meat and poultry, especially grilled or broiled
steak, hamburgers, pork chops or chicken, rub on 1 tsp.
per pound before cooking. Add a bit to gravy, stew, or a
roast to combat blandness. Hand-mixed from: Tellicherry
black pepper, red and green bell pepper, onion, garlic.
Chili Powder
There is a difference between chili pepper
and chili powder. Chili pepper consists solely
of chili pods which have been dried, then
powdered. Chili powder is a blend, of which
ground chili pepper is used as a base (usually
80% of total volume), with the addition of
spices such as cumin and Mexican oregano.
For chili, start with 1 TB. (some people will
use as much as 3 TB.) per quart.
Sweet and spicy. Use in place of cinnamon in any
baking recipe. Hand-mixed from: China cinnamon, star
anise, nutmeg, allspice, ginger and cloves.
For a delicious chili recipe, go to www.penzeys.com!
Chili Con Carne Seasoning
Spicy ﬂavor, but no heat. A great way to give chili ﬂavor
to other dishes. Just sprinkle on chicken, fish or chops,
1-2 tsp. per pound, add salt to taste. Good on grilled
vegetables. Hand-mixed from: Ancho chili pepper,
tomato powder, ground cumin, Mexican oregano, garlic,
coriander, minced onions, red and green bell peppers,
Tellicherry black pepper, allspice, cilantro and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 3.49
1⁄ 2 cup glass jar (net 2.4 oz.) #11550 $ 5.85
4 oz. bag #11547 $ 5.99
8 oz. bag #11589 $ 10.85
1 lb. bag #11518 $ 20.60
Chili 3000
The chili of now—bright modern flavor; everything
chili should be. Perk up boring burgers and meatloaf
with a bit of Chili 3000; start with 1 tsp. per pound. If
you’re looking to feed a crowd, you can’t go wrong
with a batch of chili. Use 1 TB. per quart in your favorite
chili recipe. Hand-mixed from: Ancho chili powder, garlic,
cumin, onion, cilantro, paprika, cayenne red pepper,
lemon peel, Mexican oregano, black pepper, citric acid,
natural smoke flavor, jalapeno pepper.
1⁄ 4 cup jar (net .8 oz.) #11439 $3.09
1⁄ 2 cup glass jar (net 2.1 oz.) #11455 $ 4.95
4 oz. bag #11442 $4.89
8 oz. bag #11484 $8.69
1 lb. bag #11413 $16.30
Chili 9000
The chili of tomorrow boldly going where no chili has
gone before. Great chili flavor with a bright modern
twist—salt free too! Use 1 TB. per quart with any chili
recipe, from beef to turkey to bean chili. Shake on
boneless/skinless chicken breasts or fish: brush with
oil, sprinkle on 1-2 tsp. of Chili 9000 per pound before
baking or sautéing. Great for fajitas, veggie side dishes
and sloppy joes. Hand-mixed from: Ancho chili pepper,
cumin, garlic, cilantro, onion, paprika, cayenne pepper,
lemon peel, Mexican oregano, black pepper, cocoa
powder, citric acid, turmeric, cinnamon, coriander, ginger,
natural smoke flavoring, fenugreek, cloves, fennel,
nutmeg, white pepper, anise seed, jalapeno pepper, star
anise, cardamom.
1⁄ 4 cup jar (net .8 oz.) #11934 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11950 $ 6.09
1 cup glass jar (net 3.8 oz.) #11992 $ 10.99
2 cup glass jar (net 7.2 oz.) #11921 $ 20.89
1⁄4 cup jar (net 1.0 oz.) #10937 $ 3.65
1⁄ 2 cup glass jar (net 2.3 oz.) #10953 $ 6.09
4 oz. bag #10940 $ 6.69
8 oz. bag #10982 $ 12.15
1 lb. bag #10911 $ 23.20
Caraway Seed
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.19
1⁄ 2 cup glass jar (net 2.1 oz.) #51057 $ 3.39
4 oz. bag #51044 $ 2.45
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.09
1⁄ 2 cup glass jar (net 2.2 oz.) #41054 $ 3.59
4 oz. bag #41041 $ 3.49
Cardamom
Cardamom is a pod consisting of an outer shell with
little flavor and tiny inner seeds with intense flavor.
Stored in a glass jar, cardamom pods will stay fresh
indefinitely. Shelled or decorticated cardamom seeds
are inexpensive and flavorful, but sometimes need to
be crushed or ground before use. Ground cardamom
has an intensely strong flavor and is easy to use
(especially in baking, where the fine powder is
desirable). In India, where both green and black
cardamom are used, it is an important ingredient in
meat and vegetable dishes. In Northern Europe, white
cardamom is used to season baked goods such as
Christmas stollen, cakes, cookies, muffins and buns.
Black cardamom has a unique smoky flavor and has
developed its own following over the years.
Whole Fancy White Scandinavian-Style Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50634 $ 4.95
1⁄ 2 cup glass jar (net 1.3 oz.) #50650 $ 9.29
4 oz. bag #50647 $ 23.89
Whole Fancy Green Costa Rican Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 3.85
1⁄ 2 cup glass jar (net 1.7 oz.) #50755 $ 7.09
4 oz. bag #50742 $ 13.99
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 1.75
1⁄ 2 cup glass jar (net 1.3 oz.) #50850 $ 2.95
4 oz. bag #50847 $ 4.25
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 4.59
1⁄ 2 cup glass jar (net 2.8 oz.) #50955 $ 8.65
4 oz. bag #50942 $ 10.75
Ground Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.2 oz.) #40936 $ 4.15
1⁄ 2 cup glass jar (net 2.4 oz.) #40952 $ 7.89
4 oz. bag #40949 $ 11.29
Celery Flakes
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄4 cup jar (net .3 oz.) #30533 $ 1.79
1⁄ 2 cup glass jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect
for roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, ¹/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what
could be better than a Bloody Mary topped with a
generous sprinkle of celery salt? Hand-mixed from: fine
salt and celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.59
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 4.09
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.85
1 lb. bag #20914 $ 4.60
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #51136 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Ground Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #41133 $2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #41159 $ 3.55
4 oz. bag #41146 $ 2.95
8 oz. bag #41188 $ 4.85
1 lb. bag #41117 $ 8.70
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
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 $ 1.59
1⁄ 2 cup glass jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 3.19
1⁄ 2 cup glass jar (net 2.7 oz.) #21058 $ 5.29
4 oz. bag #21045 $ 4.59
See spice Index on page 61
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 $ 4.25
1⁄ 2 cup glass jar (net 3.6 oz.) #29959 $ 7.35
4 oz. bag #29946 $ 5.99
8 oz. bag #29988 $ 10.85
1 lb. bag #29917 $ 20.60
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 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11055 $ 6.09
4 oz. bag #11042 $ 6.69
8 oz. bag #11084 $ 12.15
1 lb. bag #11013 $ 23.20
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand‑mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
Cocoa Powder
We carry two types of the highest quality
cocoa that are almost twice as rich as the
grocery store varieties: Natural High Fat
Cocoa is strong, dark and bittersweet–
perfect for all baking; Dutch High Fat
Cocoa is processed to temper the natural
acidity of the cocoa bean, yielding a slightly
less strong, but smooth and rich cocoa.
American cooks tend to prefer the Natural
High Fat Cocoa for all uses, and we agree.
Cocoa can easily replace unsweetened
baking chocolate. Use 3 TB. cocoa
powder to replace a one-ounce square of
unsweetened baking chocolate.
Natural High Fat Cocoa Powder
Strong, dark chocolate flavor—our top choice. The
best cocoa for bringing life to your brownies, cakes
and cookies. High fat cocoa is the richest grade of
cocoa available in the world today. Perfect for all
your baking needs.
1⁄ 4 cup jar (net 1.0 oz.) #42330 $ 2.25
1⁄ 2 cup glass jar (net 2.1 oz.) #42356 $ 3.49
4 oz. bag #42343 $ 2.65
8 oz. bag #42385 $ 4.25
1 lb. bag #42314 $ 7.50
Dutch Process High Fat Cocoa Powder
Processed with alkali. “Dutched” cocoa is processed for
a milder, smoother flavor. High fat cocoa is the richest
grade of cocoa available in the world today. Perfect for
all your baking needs.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 4.09
1⁄ 2 cup glass jar (net 3.8 oz.) #26758 $ 6.99
4 oz. bag #26745 $ 5.29
8 oz. bag #26787 $ 9.39
1 lb. bag #26716 $ 17.70
1⁄ 4 cup jar (net .9 oz.) #42435 $ 2.35
1⁄ 2 cup glass jar (net 2.1 oz.) #42451 $ 3.65
4 oz. bag #42448 $ 2.95
8 oz. bag #42480 $ 4.85
1 lb. bag #42419 $ 8.70
Chives
Hot Chocolate Mix with
a Hint of Mint
Freeze-drying allows chives to maintain a very
close-to-fresh flavor and texture, and bright green
color. Even the very small amount of moisture on a
salad will rehydrate them. Give a hint of garden herb
freshness to omelets, chicken soup, baked potatoes
and vegetables. Freeze-dried and circle cut. From
California.
1⁄4 cup jar (net .05 oz.) #30733 $ 1.55
1⁄ 2 cup glass jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Cilantro
Our rich, delicious Hot Chocolate With a Hint of Mint
is a great remedy for the little troubles of life. Or the
perfect way to treat yourself. Just mix a tablespoon
in each cup of milk, get it steamy hot, and enjoy the
cool warmth of hot chocolate, with just a hint of
mint. Hand mixed from: sugar, natural high fat cocoa,
Ceylon cinnamon, vanilla, peppermint oil.
1⁄ 2 cup glass jar (net 3.8 oz.) #15758 $ 3.15
2 cup glass jar (net 13.4 oz.) #15729 $ 7.89
1 lb. stand up bag (net 16.0 oz.) #15716 $ 8.10
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
Hot Chocolate Mix
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup glass jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
1⁄2 cup glass jar (net 3.8 oz.) #15653 $ 2.75
2 cup glass jar (net 13.4 oz.) #15624 $ 6.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 6.40
Rich, smooth flavor. Just mix 1 rounded tablespoon
Penzeys Hot Chocolate Mix into each cup of milk.
Stir well, simmer gently. And try our Hot Chocolate
Mix in your coffee for a rich Cafe Mocha. Just mix 2⁄3
cup coffee with 1⁄3 cup milk and Penzeys Hot
Chocolate Mix to taste-we use 1 generous
teaspoon. Hand mixed from: sugar, natural high fat
cocoa, Ceylon cinnamon, real vanilla beans.
1-800-741-7787 | www.penzeys.com
13
Vietnamese Cinnamon—Extra Fancy
Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For
traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of
Vietnamese cinnamon really shines. It is so strong, that in most recipes it should be cut
back by about a third, but it is perfect used full strength in any recipe where cinnamon is
the main, delicious flavor. Ground, from Vietnam.
1⁄4 cup jar (net .7 oz.) #43232 $ 3.25
1⁄2 cup glass jar (net 1.7 oz.) #43258 $ 5.45
4 oz. bag #43245 $ 7.65
8 oz. bag #43287 $ 14.25
1 lb. bag #43216 $ 27.50
There are two main types of
cinnamon. Cassia cinnamon is native
to Southeast Asia, especially southern
China and northern Vietnam, and has
the strong, spicy-sweet flavor most
Americans are familiar with. Vietnamese
and China cinnamon are the sweetest
and strongest varieties, with Korintje
cinnamon having a smooth flavor with
less bite. Our cinnamon sticks and
Korintje cinnamon both come from the
southwest coast of Sumatra in Indonesia.
It grows wild on the governmentprotected slopes of Mount Kerinci,
where the cinnamon gets its name. We
stock the top Korintje A grade, although
there are also the lower B and C grades,
which are the types of cinnamon usually
sold in supermarkets in the U.S. Our
very sweet and strong Vietnamese
cinnamon comes from the remote
north and west regions of Vietnam. The
strength of the flavor of spices depends
upon the essential oil content—the
higher the level, the stronger the flavor.
When orders for cinnamon come in,
the large sticks are cracked into slightly
smaller pieces and packed into burlap
bags for shipment.
The second type of cinnamon,
Ceylon, or "true" cinnamon, has a much
different flavor. It is less sweet, with a
more complex, citrus flavor. The special
flavor of English and Mexican sweets
comes from Ceylon cinnamon. We like to
recommend Ceylon Cinnamon for baking
with fruit—especially in apple pie.
14
Penzeys spices | winter
Ground Cinnamon
China Cinnamon—Tung Hing
Extra sweet, spicy and strong. Perfect for everything
from cinnamon rolls to apple pie, Christmas cookies
to French toast. China cinnamon is perfect for
cinnamon sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated
sugar and keep it on the table. Sprinkle in pancake
and waffle batter, shake on oatmeal and cream of
wheat, yogurt and fresh fruit.
1⁄4 cup jar (net .8 oz.) #43137 $ 2.55
1⁄2 cup glass jar (net 1.7 oz.) #43153 $ 4.09
4 oz. bag #43140 $ 4.45
8 oz. bag #43182 $ 7.89
1 lb. bag #43111 $ 14.80
Indonesia Cinnamon—Korintje
Sweet and mellow, Korintje cinnamon is the type of
cinnamon we all remember from our childhood.
Fragrant Korintje cinnamon is as strong as China
cinnamon, but smoother and not as nippy. We love
Korintje cinnamon for sprinkling—on hot cereal,
oatmeal and cream of wheat, French toast, pancakes
and waffles, sugar cookies, and pie crusts. Perfect for
cinnamon breads, quick, yeast, or toasted with raisins.
1⁄ 4 cup jar (net 1.0) #43032 $ 2.69
1⁄ 2 cup glass jar (net 2.2) #43058 $ 4.39
4 oz. bag #43045 $ 4.15
8 oz. bag #43087 $ 7.29
1 lb. bag #43016 $ 13.60
Ceylon Cinnamon
Penzeys Cinnamon
Complex and fragrant, with a citrus overtone and rich
buff color. Although Ceylon cinnamon is less strong,
its hint of citrusy flavor and lack of any bite
whatsoever makes it the favorite in both England and
Mexico where it is preferred for all uses. Ceylon 00000
Cinnamon, ground, from Sri Lanka.
Now you can have it all. Just the right mix of our four
fabulous cinnamons to bring the best of each to
everything you bake. Put the shaker right on the
table! Sprinkle on cereal and fresh fruit, toast and
applesauce, rice and popcorn. A jar full of smiles.
Hand-mixed from: China cinnamon, Vietnamese
cinnamon, Korintje cinnamon, Ceylon cinnamon.
1⁄ 4 cup jar (net .7 oz.) #43432 $ 3.55
1⁄ 2 cup glass jar (net 1.6 oz.) #43458 $ 6.09
4 oz. bag #43445 $ 8.79
8 oz. bag #43487 $ 16.55
1 lb. bag #43416 $ 32.10
1⁄4 cup jar (net .8 oz.) #43537 $ 3.25
1⁄2 cup glass jar (net 1.7) #43553 $ 5.39
4 oz. bag #43540 $ 6.35
8 oz. bag #43582 $ 11.49
1 lb. bag #43511 $ 21.90
Donna, her husband Dwayne, who is also a nurse and their daughter Hannah attend a fund
raiser alongside Donna's "office"—the rescue helicopter.
Donna Whalen
I
know they will never remember
my name, but I hope they will
remember a calm voice telling them it
will be okay,” says Donna Whalen, a
flight nurse from Cedar Crest, New
Mexico.
“Helping others is in my blood.
Working as a flight nurse means I’m a
critical care nurse, emergency medical
responder and flight crew all in one. I
work with some of the best
paramedics and pilots out there and
go to work each day not knowing what
kind of call I will respond to. Some
days I provide medical attention and
others comfort.
“We work 24-hour shifts, often
planning meals together, especially on
weekends. Due to the unpredictability
of our job, lunch/dinner combos are
common. There is a weight
requirement for flying so we are all
interested in eating healthy. We
almost always do grilled veggies.
“I became a flight nurse after many
years of working in cardiac intensive
care. After seeing how diabetes and
obesity contributes to poor health it
has made me try to make a fairly
healthy way of eating even better.
“I consider healthy foods, whole
foods that are prepared at home. My
family and I are fortunate to have a
piece of property that provides us with
fruit trees, a vegetable garden and
chickens which produce fresh eggs
every day. I want to offer food to my
family that is free of pesticides,
nitrates and preservatives.
“I don’t believe in sugar or fat
substitutes and I also find that
moderation is the key. I like to bake,
but my favorite trick is to bake, save
some for my family and take the rest
to work.
“We eat meat, fish and poultry
several times per week. Whole grain
foods are served in our home and I
cook with spices instead of salt and
fat to bring flavor to my dishes.
“I love cooking. It is a way to
express myself, to be creative and to
learn about different places and
cultures. I enjoy reading the history
behind a dish. And most of all, I am
happy to pass this on to my
daughter Hannah because she loves
to cook too!”
Oatmeal Pancakes
These delicious pancakes are especially wonderful
with fresh fruit.
3⁄4 1
2
1 1⁄2 1⁄4 1⁄2 pinch 3⁄4 3
11⁄4 1
1
2
1⁄4 Cup oat flour (you can make your own by
grinding 1 cup whole oats (not “instant”)
in a food processor or spice grinder)
Cup all-purpose flour
TB. sugar
tsp. baking powder
tsp. baking soda
tsp. CINNAMON (Donna uses
VIETNAMESE)
freshly grated NUTMEG
tsp. KOSHER FLAKE SALT
TB. butter, melted and cooled slightly
(plus 1-2 tsp. extra for the pan, Donna
uses unsalted)
Cups buttermilk
Cup cooked oatmeal, not “instant“
(see note)
TB. honey
large eggs
Cup finely chopped pecans
Mix together the oat flour, flour, sugar, baking
powder, baking soda, CINNAMON, NUTMEG
and salt in a large bowl. In a smaller bowl, stir
the melted cooled butter, buttermilk, cooked
oatmeal, honey and eggs together until
thoroughly combined. Gently fold the wet
ingredients into the dry ingredients only until
combined. Fold in the pecans. Do not over mix;
the batter will not have a uniform appearance.
Heat a griddle over medium-high heat until water
sizzles when dripped onto the pan. Lightly coat
the pan with 1 tsp. melted butter. Drop batter
into the pan in 1⁄4-cup mounds. Flip the pancakes
when bubbles begin to form around the edges
and cook until the bottom is dark golden-brown,
about 5 minutes total. Donna wipes the pan with
a cloth before continuing with the next round of
pancakes. Add a bit more butter if needed. You
may keep the pancakes warm in a 200° oven, if
needed, until all are completed.
Note: To make oatmeal: bring 2 cups of water, 1
cup of whole rolled oats and a pinch of salt to a
boil and simmer on low for 5 minutes. Let cool.
Prep. time: 15 minutes
Cooking time: 5 minutes per batch
Yield: 24 or so
Nutritional Information: Servings 8; Serving Size 3 pancakes
(110g); Calories 210; Calories from fat 80; Total fat 9g; Cholesterol
60mg; Sodium 260mg; Carbohydrate 26g; Dietary Fiber 2g.
Sticks, Chunks &
Cinnamon Sugar
Ceylon Softstick Cinnamon
Ceylon cinnamon is soft and easy to crumble. Very thin
pieces of bark are tightly rolled into parchment style
sticks, then machine cut to uniform 5-inch lengths.
Ceylon 00000 whole stick cinnamon, from Sri Lanka.
1 oz. bulk bag #53464 $ 2.39
4 oz. bag #53448 $ 5.45
8 oz. bag #53480 $ 9.85
1 lb. bag #53419 $ 18.70
Cinnamon Sticks
Traditionally used as a tasty stirring stick for hot drinks.
A nice addition to cocoa, coffee or special holiday
concoctions. Perfect for flavoring curry, dessert sauces
and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 1.85
4 oz. bag #53048 $ 4.15
8 oz. bag #53080 $ 7.29
1 lb. bag #53019 $ 13.60
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 1.85
4 oz. bag #53143 $ 4.15
8 oz. bag #53185 $ 7.29
1 lb. bag #53114 $ 13.60
Cinnamon Chunks
A blend of ¹/4"-¹/2 " China and Indonesia chunks. Great
for coffee, add 1 TB. to the filter per pot. Nice for
mulled wine or cider. Scent the home by simmering a
bit in water. Chunks stay fresh indefinitely.
1 oz. bulk bag #43861 $ 2.39
4 oz. bag #43845 $ 5.45
8 oz. bag #43887 $ 9.85
1 lb. bag #43816 $ 18.70
Cinnamon Sugar
Cinnamon Sugar on the breakfast table, what could be
sweeter? The perfect sprinkle for toast, coffee, hot
cereal and fresh fruit. A flavorful blend of sugar, China
and Ceylon cinnamon, with a hint of vanilla. Add a bit
to waffle or pancake batter, sprinkle on French toast.
Hand-mixed from: white sugar aged with Vanilla Bean,
China Cinnamon and Ceylon Cinnamon.
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 3.29
1⁄ 2 cup glass jar (net 3.8 oz.) #11855 $ 5.45
4 oz. bag #11842 $ 3.65
8 oz. bag #11884 $ 6.15
1 lb. bag #11813 $ 11.20
16
Penzeys spices | Winter
winter
Crispy Cinnamon Oatmeal Cookies
Bob Duke really likes these cookies to be crispy, so he doesn’t skimp on the baking time. For Bob’s story,
turn to page 28.
31⁄4 1⁄2 1⁄2 1⁄2 1
1
2
1
1
1
1
11⁄2 Cups oatmeal (quick or old-fashioned)
Cup butter (1 stick)
Cup shortening
Cup finely chopped pecans
Cup white sugar
Cup dark brown sugar, packed
eggs
tsp. DOUBLE STRENGTH VANILLA
EXTRACT
tsp. SALT (Bob uses fine PACIFIC
SEA SALT)
TB. PENZEYS CINNAMON
TB. baking soda
Cups flour (whole wheat flour
works well)
Combine all of the ingredients in a large bowl
and beat until it “balls up.” Divide the dough into
five pieces and roll into logs, about 11⁄4 inches
in diameter. Wrap in plastic wrap and freeze
until ready to bake. If you would like to bake
the cookies right away, chill in the refrigerator
for a few hours or in the freezer for 1 hour.
Preheat oven to 350°. Slice the chilled dough
into 1⁄4-1⁄2 inch thick rounds. Place on greased
or parchment-lined cookie sheets and bake at
350° for 22-30 minutes, until brown and crispy.
Prep. time: 20 minutes
Baking time: 22-30 minutes
Yield: 61⁄2 dozen
Nutritional Information: Servings 39; Serving Size 2 cookies
(37g); Calories 160; Calories from fat 70; Total fat 8g;
Cholesterol 20mg; Sodium 210mg; Carbohydrate 22g; Dietary
Fiber 2g.
"Set a nice table with good, well-prepared
food and eveyone benefits in so many
ways," says Barbara.
Gilbert’s Granola
Barbara Gilbert
I grew up in Oklahoma
surrounded by wheat farms where
everyone canned produce from their
gardens, butchered their own meat,
and made everything from scratch,”
says Barbara Gilbert of Ocala,
Florida. “It has been a way of life to
enjoy nature’s bounty.
“My father and grandfather were
both doctors, so I learned about
good nutrition early. I am a retired
Registered Nurse who has always
been interested in health and
nutrition.
“My husband Bob and I are both
avid swimmers. Living in Florida
where the weather is warmer makes it
more conducive to outdoor activity
all year round. I would stay in the
water all the time if I could!”
Exercise helps to keep Barbara
and Bob fit and healthy along with
Barbara’s well-planned meals. She
tells us, “We are both on low salt
diets. My requirements will become
even more stringent in that regard
because I am in congestive heart
failure. I am turning to the pepper
family for satisfying flavor as I leave
salt in my past.
See spice Index on page 61
Feel free to tailor this to your family’s tastes by using
a variety of dried fruits in place of the cranberries and
raisins.
“Bob is a Type 2 diabetic. I totally
control his blood sugar with diet by
restricting sugar and carbs. He takes
no medication for it and maintains a
healthy blood sugar level. I’m proud
of that.
“I cook from scratch. I love being
able to control the ingredients and
flavors. I use generous amounts of
herbs and spices in many dishes. My
biggest flavor boosters are hot
peppers and balsamic vinegar.
“Freshness is vital. If I don’t know
what goes into food or it doesn’t
grow naturally, then I don’t bring it
home. I feel few people would need
supplements of any kind if they
chose a wide variety of fresh and
delicious foods and prepared them
quickly and simply.
“A fresh vine ripened tomato, still
hot from the sun, is to me the
quintessential taste of sunshine.
“The retirement community in
which we live is fortunate to have an
extremely active library. I’m able to
pick and choose recipes to meet our
needs. We both enjoy variety in our
meal planning and I’m happy to
share my creations with a neighbor
or two.”
4
1⁄2 1⁄2 1
1⁄4 1
1
1⁄3 1⁄2 1⁄2 3⁄4 1⁄4 2
2
1
1
Cups old-fashioned oats (whole or
steel cut)
Cup WHITE SESAME SEEDS
Cup sunflower seeds
Cup pumpkin seeds
Cup flax seeds
Cup whole or chopped almonds
Cup chopped walnuts
Cup wheat germ
Cup brown sugar or sugar substitute
brown sugar
Cup regular or sugar-free maple syrup
Cup honey or honey substitute
Cup canola oil
tsp. CINNAMON
tsp. PURE VANILLA EXTRACT
Cup craisins (dried sweetened cranberries)
Cup raisins
Preheat oven to 350°. Line 2 large baking sheets
with parchment paper or foil. In a roomy bowl,
combine the oats, SESAME SEEDS, sunflower
seeds, pumpkin seeds, flax seeds, almonds
and walnuts. Mix well. In a medium saucepan,
combine the wheat germ, brown sugar, syrup,
honey, oil, CINNAMON and VANILLA. Bring to a
boil over medium-high heat, stirring frequently.
Add to the bowl with the dry ingredients and mix
thoroughly. Spread the mixture over the baking
sheets and bake at 350° for 20-25 minutes, until
crispy and toasted, stirring once. Stir in the dried
fruit and bake an additional 5 minutes. Let cool,
stirring during cooling at least once to keep it from
clumping, and store in an airtight container.
Prep. time: 10 minutes
Cooking time: 25-30 minutes
Yield: about 12 cups
Nutritional Information: Servings 24; Serving Size 1/2 cup (70g);
Calories 300; Calories from fat 150; Total fat 17g; Cholesterol 0mg;
Sodium 5mg; Carbohydrate 35g; Dietary Fiber 4g.
1-800-741-7787 | www.penzeys.com
17
Cumin
Cloves
Throughout the world, cumin is second in popularity only to black pepper. Americans
use it mostly for chili, but cumin is a must in Indian, Mexican & Asian cooking. Salsa and
tacos are heavily seasoned with cumin. Our ground cumin is the best you’ll ever see.
Whole Indian Cumin Seeds
Ground 40 Mesh Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 2.49
1⁄4 cup jar (net .9 oz.) #42730 $2.79
1⁄2 cup glass jar (net 2.1 oz.) #52759 $ 3.99 1⁄2 cup glass jar (net 2.2 oz.) #42756 $ 4.55
4 oz. bag #52746 $ 3.55
4 oz. bag #42743 $ 4.45
8 oz. bag #52788 $ 6.09
8 oz. bag #42785 $ 7.89
1 lb. bag #52717 $ 11.20
1 lb. bag #42714 $ 14.80
Whole cloves are a must for studding hams and
flavoring stocks and hot cider and punch. The flavor is
intense, so be sure to use sparingly. Ground cloves are
perfect for baked goods. Because cloves bring out the
flavor of beef, add a whole clove to beef stew or a tiny
pinch of ground cloves to gravy. In the West, cloves
are mainly considered a baking spice, though their
preserving qualities make them popular for pickling
and barbecuing.
Whole Madagascar Cloves
1⁄4 cup jar (net .5 oz.) #52133 $ 2.65
1⁄ 2 cup glass jar (net 1.5 oz.) #52159 $ 4.25
4 oz. bag #52146 $ 5.45
8 oz. bag #52188 $ 9.85
1 lb. bag #52117 $ 18.70
Whole Ceylon Cloves
Pure Extracts
Penzeys sells only pure extracts; no additives are used. Only the finest vanilla beans,
oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical,
easy and nice for quickly adding flavor to baked goods, sauces and frosting. To make a
simple syrup to glaze cakes, breads and muffins: boil 1⁄2 cup water, 1⁄4 cup sugar and 1 tsp.
of PURE VANILLA, ORANGE, ALMOND or LEMON EXTRACT for 2 minutes, then let
cool. Brush on finished bakery as a glaze, or use between cake layers before frosting.
Pure Almond Extract
38% alcohol. Pure, strong, fragrant almond flavor.
Use in small amounts (usually ¹/2 tsp. per batch) to
flavor cookies, bars, bread and crackers or add a
drop to sweeten waffles. Also traditional for Middle
Eastern meat stews, Indian sweet rice pudding and
mild curry. Excellent with fruit for pie or muffins.
4 fluid ounce bottle #93158 $ 7.35
8 fluid ounce bottle #93187 $ 13.39
16 fluid ounce bottle #93116 $ 24.19
Pure Lemon Extract
61% alcohol. Pure, true lemon flavor, perfect for
baked goodies, especially cheesecakes, where it is
often used with lemon zest. Add a dash to fish,
pork and poultry marinades. Also nice in sherbet,
added to fresh fruit, for glazes and frostings, and
great for candy-making. Use with Vanilla Extract
for a delicious 1-2 punch.
4 fluid ounce bottle #93253 $ 7.35
8 fluid ounce bottle #93282 $ 13.39
16 fluid ounce bottle #93211 $24.19
Pure Orange Extract
61% alcohol. Pure, sweet, rich orange flavor. Often
used in conjunction with orange zest for many
baking recipes. Nice for glazes and frostings,
marinades for fish or pork and excellent for adding
a light touch to heavy desserts such as chocolate
cake. It is a nice citrus touch to fresh fruit dishes
and is great for candy-making.
4 fluid ounce bottle #93358 $ 7.35
8 fluid ounce bottle #93387 $ 13.39
16 fluid ounce bottle #93316 $ 24.19
Vanilla extract
on page 50.
1⁄4 cup jar (net .7 oz.) #52238 $ 2.75
1⁄ 2 cup glass jar (net 1.5 oz.) #52254 $ 4.49
4 oz. bag #52241 $ 6.05
8 oz. bag #52283 $ 11.05
1 lb. bag #52212 $ 21.10
Ground Madagascar & Ceylon Cloves
1⁄4 cup jar (net 1.2 oz.) #42235 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #42251 $ 5.69
1 cup (net 4.4 oz.) #42277 $ 10.69
2 cup (net 8.8 oz.) #42222 $ 20.99
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 $ 2.05
1⁄ 2 cup glass jar (net 1.2 oz.) #52559 $ 3.09
4 oz. bag #52546 $ 2.75
8 oz. bag #52588 $ 4.45
1 lb. bag #52517 $ 7.90
Ground, 40-mesh, Canadian Coriander Seed
1⁄4 cup jar (net .7 oz.) #42530 $ 2.45
1⁄ 2 cup glass jar (net 2.0 oz.) #42556 $ 3.89
4 oz. bag #42543 $ 3.55
8 oz. bag #42585 $ 6.09
1 lb. bag #42514 $ 11.20
Corned Beef Spices
Use to marinate beef brisket. Hand-mixed from: Brown
and yellow mustard seed, coriander, allspice, cinnamon,
dill seed, bay leaves, ginger, cloves, Tellicherry
peppercorns, star anise, juniper berries, mace,
cardamom, red pepper.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.55
1⁄ 2 cup glass jar (net 1.5 oz.) #11655 $3.89
4 oz. bag #11642 $ 3.89
Cream of Tartar
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 2.59
1⁄ 2 cup glass jar (net 3.6 oz.) #42651 $ 4.19
4 oz. bag #42648 $ 2.65
Dill Seed
Perfect for pickling. From India
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz.) #52854 $ 3.35
4 oz. bag #52841 $ 2.65
Turkey Meatloaf
This recipe from Robin Jackalone is comfort food
at its very best (and healthiest) . Turn to page 9 for
Robin’s story.
1 24-oz. pkg. ground turkey
⁄2 Cup plain uncooked oats (old fashioned
not quick cook)
1 small yellow onion, grated
1 egg
1 TB. BAVARIAN SEASONING
1 tsp. SMOKED SPANISH-STYLE PAPRIKA
1
⁄2 tsp. CALIFORNIA SEASONED PEPPER
1
⁄4 Cup milk
1
⁄2 Cup no salt added ketchup
1
Preheat oven to 350°. Spray a 9x5 loaf pan with
nonstick cooking spray. In a large bowl combine
the turkey, oats, onion, egg, SPICES and milk.
Mix well. Pat into the loaf pan. Top with the
ketchup and bake at 350° for about 1 hour.
Prep. time: 10 minutes
Cooking time: 60 minutes
Serves: 4-6
Nutritional Information: Servings 5; Serving Size 2 slices (190g);
Calories 270; Calories from fat 110; Total fat 12g; Cholesterol
135mg; Sodium 140mg; Carbohydrate 13g; Dietary Fiber 1g.
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (which is
sweeter than dill seed), along with its bright green
color makes it a perfect addition to any dish with a
white sauce, from potato salad to cucumber
sandwiches to fresh vegetable dip. From California.
1⁄4 cup jar (net .3 oz.) #30933 $ 1.69
1⁄ 2 cup glass jar (net .7 oz.) #30959 $ 3.65
1 oz. bag #30962 $ 2.79
4 oz. bag #30946 $ 6.49
8 oz. bag #30988 $ 11.95
English Prime Rib Rub
This versatile seasoning makes delicious prime rib or
beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of
beef, for hamburgers or meatloaf, mix in 1 tsp. per
pound. To make your own Bloody Marys, use ¹/4 tsp.
per drink in place of celery salt. An absolute must for
tomato juice. Hand-mixed from: salt, celery seed, sugar,
black pepper, onion, garlic, arrowroot.
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 $ 3.29
1⁄ 2 cup glass jar (net 2.7 oz.) #21458 $ 5.49
4 oz. bag #21445 $ 4.89
8 oz. bag #21487 $ 8.69
1 lb. bag #21416 $ 16.30
Fennel
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 $ 2.09
1⁄ 2 cup glass jar (net 1.9 oz.) #54058 $ 3.19
4 oz. bag #54045 $ 2.45
8 oz. bag #54087 $ 3.85
1 lb. bag #54016 $ 6.70
Ground Indian Fennel Seeds
1⁄4 cup jar (net .8 oz.) #44039 $ 2.45
1⁄ 2 cup glass jar (net 1.9 oz.) #44055 $ 3.85
4 oz. bag #44042 $ 3.55
8 oz. bag #44084 $ 6.09
1 lb. bag #44013 $ 11.20
1⁄4 cup jar (net 1.4 oz.) #21337 $ 3.39
1⁄ 2 cup glass jar (net 3.1 oz.) #21353 $ 5.69
4 oz. bag #21340 $ 4.59
8 oz. bag #21382 $ 7.99
1 lb. bag #21311 $ 14.90
Epazote
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .2 oz.) #31035 $ 1.95
1⁄ 2 cup glass jar (net .7 oz.) #31051 $ 4.35
4 oz. bag #31048 $ 9.99
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
19
Balti Seasoning
Cooking With Curry
Many people who eat curry for the
first time in an Indian restaurant are a
bit overwhelmed by trying a dish that
is new to them but spiced for a person
who already knows and loves the flavor
of Indian food. The key to learning to
love Indian food yourself is to start at
home by adding small amounts of curry
powder to foods you already know and
like. Sprinkle on chicken or chops before
cooking, scramble a bit with eggs, sauté
with vegetables. Soon the whole family
will love the flavors, and you can move
on to authentic, but not too spicy, dishes
like Balti, Tandoori, Saté and Rogan Josh.
Finding new, quick ways to prepare the
same food for the family dinner isn’t
always easy, and Indian cooking is some
of the most delicious in the world. Give it
a try...
Not All Curries Are
Hot
Contrary to popular belief, Indian food
isn’t all hot. The wonders of spicing are
nowhere more apparent than in India,
where stronger-flavored meats, such as
lamb, are turned into the most delicious
dishes imaginable through spicing and slow
cooking. Tandoori, Maharajah and Sweet
Curry are rich and flavorful without being
hot. Hot Curry and Vindaloo are hot and
spicy. Garam Masala, Rogan Josh, Saté
and Balti are somewhere in between. Just
starting out? Try Sweet Curry, Rogan Josh,
Tandoori, Balti and Saté Seasoning.
Baltistan is an ancient region of northernmost Pakistan
with influences from Persia, Tibet and China. Balti
meals are rich stews cooked in a karahi (small wok),
and would be eaten with naan and other Indian
breads. The deliciously spicy but not too hot flavor of
Balti makes it a great choice for chicken, pork or beef.
Hand-mixed from: coriander, garlic, ginger, cumin,
dundicut chilies, Ceylon cinnamon, brown mustard seeds,
cardamom, clove, fennel, fenugreek, charnushka, ajwain,
star anise, black cardamom, cilantro, anise seed and bay
leaf.
1⁄ 4 cup jar (net 1.0 oz.) #12331 $ 3.89
1⁄ 2 cup glass jar (net 2.7 oz.) #12357 $ 6.69
4 oz. bag #12344 $ 6.69
8 oz. bag #12386 $ 12.15
1 lb. bag #12315 $ 23.20
Hot Curry Powder
Same great flavor as Sweet Curry Powder, with more
hot red pepper and ginger. Commonly used by
Chinese restaurants, also known as “Madras Curry
Powder.” For grilled steaks, pork chops or chicken
wings, rub on ¹/2 - 1 tsp. per pound, along with salt as
desired. For spicy chicken noodle or eggdrop soup, add
1 tsp. per 2 quart pot. Hand-mixed from: turmeric, red
pepper, coriander, ginger, cumin, fenugreek, white
pepper, cinnamon, fennel, nutmeg, cardamom, cloves,
black pepper.
1⁄ 4 cup jar (net 1.0 oz.) #12236 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #12252 $ 5.95
4 oz. bag #12249 $ 6.69
8 oz. bag #12281 $ 12.15
1 lb. bag #12210 $ 23.20
Garam Masala
Garam Masala, a blend of savory Indian spices, is one of
the few spice mixes actually used in India. It has no
turmeric, so it isn’t yellow, and is often added to hot or
mild curry powder. The formula for Garam Masala was
brought into the store by a Punjabi man who had
moved to the U.S. It was his mother's recipe; in
exchange for blending the spices for him, he gave it to
us. His mother was proud to hear that her blend was a
hit in America. Hand-mixed from: coriander, black
pepper, cardamom, cinnamon, kalonji, caraway, cloves,
ginger, nutmeg.
1⁄ 4 cup jar (net .9 oz.) #12436 $ 3.89
1⁄ 2 cup glass jar (net 2.1 oz.) #12452 $ 6.69
4 oz. bag #12449 $ 8.45
8 oz. bag #12481 $ 15.69
1 lb. bag #12410 $ 30.30
Maharajah Style-Curry Powder
The highest quality curry powder, perfect for special
meals. Maharajah is sweet and rich, not hot, with
fragrant cardamom and a full pound of Spanish Coupé
saffron in every 100 lbs. of curry powder. Add glorious
color and flavor to chicken and seafood curry. For rice,
saute ¹/2 tsp. in 1 TB. butter for 2 min., add 1 cup rice, 2
cups water and dash of salt. Bring to boil, cover, reduce
heat, simmer for 18 minutes. Hand-mixed from:
turmeric, coriander, cumin, cardamom, fenugreek, ginger,
nutmeg, fennel, cinnamon, white pepper, black pepper,
cloves, red pepper and saffron.
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 7.49
1⁄ 2 cup glass jar (net 2.3 oz.) #12652 $ 14.39
1 cup glass jar (net 4.5 oz.) #12681 $ 23.59
2 cup glass jar (net 9.1 oz.) #12623 $ 43.99
20
Penzeys spices | winter
Rogan Josh Seasoning
Just a little spicy. This version of the popular red lamb
stew comes from the state of Rajasthan, known for its
hilly deserts and fierce, yet chivalrous warriors. While
Rogan Josh can be made with beef, it is traditional and
better made with lamb. This blend is a great example
of how a crafty seasoning can change the stronger
flavor of lamb (or in India, mutton or goat) into a meal
far more delicious than plain old beef. Some blends are
interesting–this blend is delicious. For the true Jaipur
Palace experience, use the full 2 TB. seasoning per
pound, plus extra cayenne and cardamom. Either way
you make it, don't plan on leftovers. Brown 2 lb. lamb
or beef cubes in 4 TB. oil, remove. Brown 1 large
minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir.
Add meat plus 1 cup water and ¹/2 cup yogurt. Cook
1-2 hrs. over low heat till lamb is tender and sauce
thick. Hand-mixed from: paprika, garlic, ginger, cumin,
coriander, pepper, cayenne, cinnamon, cardamom,
cloves, saffron.
1⁄ 4 cup jar (net 1.0 oz.) #12731 $ 3.75
1⁄ 2 cup glass jar (net 2.5 oz.) #12757 $ 6.39
4 oz. bag #12744 $ 6.69
8 oz. bag #12786 $ 12.15
1 lb. bag #12715 $23.20
Saté Seasoning
Of all the regional dishes of Indonesia, saté is probably
the best known and most enjoyed the world over.
What could be better than meat on a stick? Lamb is the
meat of choice for skewers in Indonesia, but chicken
and beef are equally popular here in the US. Saté
makes a great appetizer or a wonderful meal with plain
rice or Nasi Goreng (fried rice). Also perfect for Ayam
Goreng (fried chicken). Saté Seasoning is great for light
meals such as boneless/skinless chicken and fish fillets.
Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from:
salt, brown sugar, garlic, white onion, coriander, shallots,
ginger, turmeric, paprika, Ancho pepper, galangal,
cayenne, lemon grass.
1⁄ 4 cup jar (net 1.2 oz.) #21232 $ 3.69
1⁄ 2 cup glass jar (net 2.4 oz.) #21258 $ 6.25
4 oz. bag #21245 $ 6.69
8 oz. bag #21287 $ 12.15
1 lb. bag #21216 $ 23.20
Sweet Curry Powder
The perfect first curry powder. Great flavor, little heat,
nice for simple chicken curry. For baked chicken or fish,
use ¹/2 tsp. per lb. for rich (not too spicy) flavor. Add 1
tsp. to a pot of chicken soup for flavor and color. For a
curried pasta or green salad dressing, saute 1-2 tsp. in 2
TB. olive oil for 3 minutes over low heat, blend into 1
cup yogurt or ¹/2 cup vinegar and oil. Hand-mixed from:
turmeric, coriander, cumin, fenugreek, ginger, nutmeg,
fennel, cinnamon, white & black pepper, cardamom,
cloves, cayenne.
1⁄4 cup jar (net 1.0 oz.) #12036 $ 3.39
1⁄2 cup glass jar (net 2.2 oz.) #12052 $ 5.59
4 oz. bag #12049 $ 5.99
8 oz. bag #12081 $ 10.85
1 lb. bag #12010 $ 20.60
Tandoori Seasoning
Clay ovens known as tandoors and the flavorful food
they produce have become popular the world over.
The most popular tandoori food is chicken. Skinless
half chickens are marinated overnight, skewered and
baked in the tandoor. You might not have a clay oven
in the kitchen, but Tandoori Seasoning tastes great
anyway. Try it on baked, broiled or grilled chicken
kabobs, and sautéed chicken or fish. Hand-mixed from:
coriander, cumin, sweet paprika, garlic, ginger,
cardamom and saffron.
1⁄ 4 cup jar (net .8 oz.) #12131 $ 3.99
1⁄ 2 cup glass jar (net 2.2 oz.) #12157 $ 6.99
4 oz. bag #12144 $ 8.45
8 oz. bag #12186 $ 15.69
1 lb. bag #12115 $ 30.30
“Food has always been a big part of our lives,”
says Ted Amann, who enjoys cooking with wife
Karen and other family members. “There are
usually group cooking sessions whenever we
get together.”
Ted Amann
S
mile and say hello to people,”
says Ted Amann. “Hold doors open
for people. Stop and help pick things
up if you see somebody drop
something. I guess now they call it
random acts of kindness and
senseless acts of beauty, or something
like that. My Quaker upbringing
definitely shaped that, as did my
parents’ values and the way they lived
their lives.”
Ted is administrator for a primary
care clinic and health center serving
people impacted by homelessness,
poverty and addictions in his home
of Portland, Oregon. “We have a
broad approach to ending
homelessness. We are going after the
root causes so we can break the cycle
and get people on track to be selfsufficient again.
“Every day I get to see people
going through incredible life
transformations. People come to us
often at rock bottom – homeless,
impoverished, with addictions, and
suffering from untreated medical or
mental health conditions. We try to
empower them to make positive
changes in their lives. We can’t do it
for them, but we can treat them with
dignity and respect, help address
their healthcare needs and provide
them with opportunities to get clean
and sober, housed and back on track.
“It is a reality that many people’s
lives fall apart because of addiction,
sometimes only after they end up on
the streets as a way of dealing with
psychic pain and despair. Some
people have genetic predispositions
and others were surrounded by it
growing up by parents or siblings
who abused drugs and alcohol. An
increasing trend over the last several
years is people who get addicted to
narcotic pain killers originally
prescribed for an injury. However it
happened, we don’t blame or shame
people about it. If they are ready to
make a change then we want to give
them an opportunity to transform
their lives. Everybody deserves that
chance.
“We also have many clients with no
addiction issues at all. There are a lot
of folks out there who are just a
paycheck away from being homeless.
Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state
nestled in the middle of the Malabar Coast of India.
Though control of Goa was returned to India in 1961,
the four and a half centuries of Portuguese rule left
many lasting impressions. Pork Vindaloo is a favorite
dish of the Catholics, who make up a third of the
population of Goa. The Muslims and Hindus of India
prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5
TB. water, set aside. Heat 2 TB oil, brown 1¹/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put
browned pork back into pot, add Vindaloo paste, 1 cup
water, 6 TB. vinegar and 1 tsp. salt, cook 30 min. Add 4-6
cups cubed potatoes, cook till tender (45 min. or so).
For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne
pepper. Hand-mixed from: coriander, garlic, cumin,
ginger, cinnamon, crushed brown mustard, cayenne,
jalapeño pepper, cardamom, turmeric, black pepper,
cloves.
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 3.49
1⁄ 2 cup glass jar (net 2.2 oz.) #12557 $ 5.95
4 oz. bag #12544 $ 6.69
8 oz. bag #12586 $ 12.15
1 lb. bag #12515 $ 23.20
They get hurt or laid off and they
can’t work, then they can’t pay the
rent, and then they’re on the streets
or living in their car. The way the
economy’s been the last few years
we’re seeing more and more of that.
“I do feel like the work we do
helps make the world a better place,
and that is important to me. I’ve felt
since I was young that I wanted to
leave the world in better condition
than I found it.”
Ted learned about equality and
social justice growing up in a Quaker
family in suburban Philadelphia,
where he took an early interest in
cooking. “I have fond memories of
hanging around the kitchen learning
how to cook and bake from a very
young age.”
At home in Portland Ted enjoys
cooking for wife Karen. “I find the
kitchen a place to unwind and be
creative. If Karen notices me feeling
pressured or anxious she’ll say ‘why
don’t you cook something?’ She is
good at reminding me how much
cooking relaxes me.”
Turn the page for Ted’s Tandoori
Lamb recipe.
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 2.79
1⁄ 2 cup glass jar (net 2.9 oz.) #44150 $ 4.55
4 oz. bag #44147 $ 3.55
Fines Herbes
A light, sweet blend great for baked chicken or fish, soup,
salads and sautéed vegetables. Hand-mixed from: chervil,
minced parsley flakes, chopped chives and French tarragon.
1⁄ 4 cup jar (net .2 oz.) #13033 $ 1.95
1⁄ 2 cup glass jar (net .4 oz.) #13059 $ 3.79
4 oz. bag #13046 $ 11.29
Florida Seasoned Pepper
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 $ 3.65
1⁄ 2 cup glass jar (net 2.6 oz.) #13154 $ 6.09
4 oz. bag #13141 $ 5.99
8 oz. bag #13183 $ 10.85
1 lb. bag #13112 $ 20.60
4 / S Special Seasoned Sea Salt
Tandoori Lamb
This recipe from Ted Amann is very simple and very delicious.
3-4 lbs. leg of lamb, boned and split down the middle (butterflied), Ted prefers the sirloin end
2 Cups plain yogurt
3 TB. TANDOORI SEASONING
1-2 tsp. HOT CURRY POWDER (optional)
1-2 tsp. BLACK & RED SPICE (optional)
The day before you would like to serve this dish, wash the lamb, pat dry and place in a zip-top
plastic bag. In a medium bowl, combine the yogurt and SEASONINGS and mix well. Pour the
yogurt mix over the lamb and seal the bag. Massage the yogurt mix into the lamb so that the meat
is thoroughly covered. Refrigerate overnight.
Prepare your grill for indirect cooking. If using gas, first turn on all the burners to heat the grill and
then turn off the burner(s) that will be under the meat and leave the others on high. For charcoal,
bank all of the hot coals on one side of the grill. Remove the lamb from the bag and discard the
marinade. Place the lamb on the cool side of the grill. Cook for 20-30 minutes, flipping or rotating
the meat every 5-7 minutes so that a different surface is closer to the heat. Ted usually first flips
the meat then rotates it 180° without flipping and then flips it again. Cook until the internal
temperature is 130°. Remove from the grill, cover with a tent of foil and let rest 5-10 minutes before
carving for medium-rare lamb. If it is not grilling season in your neck of the woods, sear the lamb
on both sides using a grill pan over high heat, 3-5 minutes per side, then place in a preheated 375°
oven until the desired temperature is reached, about 25-40 minutes, depending on thickness of
the meat.
Prep. time: 10 minutes plus overnight marinating
Cooking time: 45 or so minutes
Serves: 8-10
Nutritional Information: Servings 10; Serving Size 4 oz. (112g); Calories 230; Calories from fat 90; Total fat 10g;
Cholesterol 100mg; Sodium 80mg; Carbohydrate 0g; Dietary Fiber 0g.
22
Penzeys spices | Winter
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 $ 1.79
1⁄ 2 cup glass jar (net 4.0 oz.) #29159 $ 2.65
1 cup glass jar (net 8.0 oz.) #29188 $ 4.25
4 / S Special Seasoned Sea Salt
This smoky version of our 4/S gives a delicious smoky
burst of flavor wherever salt is called for. Like other
seasoned salts, Smoky 4/S is great for steaks, burgers,
chops, chicken, fish, veggies, popcorn and more.
Hand-mixed from: Coarse Sea Salt, Smoked Paprika,
Sugar, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29454 $ 2.95
1 cup glass jar (net 8.0 oz.) #29483 $ 4.59
4 / S Special Seasoned Sea Salt
This spicy version of our 4/S gives a spicy kick of
flavor wherever salt is called for. Just like its smoky
counterpart, Spicy 4/S is great on steaks, burgers,
chops, chicken, fish, veggies, salads, pasta, and
popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red
Pepper, Special Extra Bold Black Pepper, Turmeric, Onion,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary and thyme).
1⁄ 2 cup glass jar (net 4.0 oz.) #29359 $ 2.95
1 cup glass jar (net 8.0 oz.) #29388 $ 4.59
Fox Point Seasoning
One of our very best blends, so good on all the foods
we are supposed to be eating more of, from fish to
vegetables. Bursting with the rich ﬂavor of shallots and
chives. Use 1 tsp. per pound to season baked chicken
and scrambled eggs. For tasty dip use 2 tsp. of Fox
Point in 1 cup sour cream or yogurt. The dip makes an
outstanding topping for baked potatoes too, or make a
quick chicken or tuna salad by mixing 3 cups of cooked
chicken or tuna chunks with 1 cup of Fox Point dip.
Because we do not use any anti-caking agents in this
(or any other) blend, it tends to clump somewhat. To
keep it free-ﬂowing, store in the refrigerator.
Hand-mixed from: salt, freeze-dried shallots, chives,
garlic, onion, green peppercorns.
1⁄ 4 cup jar (net 0.8 oz.) #21537 $ 4.09
1⁄ 2 cup glass jar (net 1.7 oz.) #21553 $ 7.19
1 cup glass jar (net 3.2 oz.) #21582 $ 14.09
2 cup glass jar (net 6.4 oz.) #21524 $ 26.29
4 cup glass jar (net 12.8 oz.) #21579 $ 52.55
French Four Spice
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and
cloves.
1⁄ 4 cup jar (net 1.0 oz.) #13233 $ 3.59
1⁄ 2 cup glass jar (net 2.4 oz.) #13259 $ 5.99
4 oz. bag #13246 $ 6.25
Galangal
Flavor similar to ginger, but flowery and intense,
often used in Indonesia and SE Asia, especially
Thailand.
Ground Thai Galangal Root
1⁄ 4 cup jar (net .8 oz.) #44239 $ 2.49
1⁄ 2 cup glass jar (net 1.6 oz.) #44255 $ 3.99
4 oz. bag #44242 $ 4.45
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 $ 3.39
1⁄2 cup glass jar (net 3.2 oz.) #21658 $ 5.59
4 oz. bag #21645 $ 4.25
8 oz. bag #21687 $ 7.35
1 lb. bag #21616 $ 13.60
See spice Index on page 61
Gingersnap Cookies
Ginger
Ginger is one of the most widely used
spices in the world. In America, ginger
has been used mainly in baking;
it is a must for the holidays—from
gingerbread to pumpkin pie to fruit
cakes, and it is also increasingly used
to flavor a variety of other dishes.
Ginger is essential for Asian and
Indian dishes where it is used in
many ways—from Indian curries,
to Japanese marinades, to Chinese
stir-fry. A pinch of ginger is a nice
boost to the flavor of salt-free dishes,
and also a flavorful addition to
See www.penzeys.com for this recipe.
chicken soup, sauteed vegetables, and
roast chicken or pork. For flavorful grilled steak, rub ginger, garlic and black or white
pepper on meat, marinate a few hours before cooking.
Crystallized Ginger
They don’t call it candied ginger for nothing–many
of our customers buy it just to eat it piece by piece,
because it is just that good. Tender Australian
ginger, peeled and cut into ¹/4" dices, then
preserved using the oldfashioned sugar cure
method, which gives a
spicy sweet flavor to the
ginger. Virtually
fiber-free, crystallized
ginger is perfect for
baking and candymaking. Because the
ginger retains its
warmth and bite, even
with the sugar coating, it
is excellent for teriyaki, tuna
or chicken salad, plus sweet and
sour marinades.
1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 3.59
1⁄ 2 cup glass jar (net 3.1 oz.) #58856 $ 6.15
4 oz. bag #58843 $ 5.45
8 oz. bag #58885 $ 9.85
1 lb. bag #58814 $ 18.70
Sliced China Ginger Root
Dried sliced ginger root pieces stay fresh and
flavorful indefinitely, so they will be ready when
you are. Add a slice to stock for
chicken soup, Indian curries
and Asian dishes. The flavor
is strong and vibrant - if a
full slice is too much,
smaller pieces can be
broken off by hand.
4 oz. bag #54645 $ 3.39
8 oz. bag #54687 $ 5.75
1 lb. bag #54616 $ 10.50
Powdered China Ginger
China ginger is the finest in the
world. It is virtually fiber-free,
yielding a buttery-soft
powder when ground, and
is much better than the
woody fresh ginger found
in many supermarkets
(stays fresh longer, too).
Chinese ginger has a strong,
true flavor with lemony
overtones, making it perfect for all
baking recipes–especially gingersnaps,
gingerbread, molasses cookies, coffee cakes,
fruit breads, pies, and muffins.
1⁄ 4 cup jar (net .9 oz.) #44639 $ 2.65
1⁄ 2 cup glass jar (net 1.9 oz.) #44655 $ 4.25
4 oz. bag #44642 $ 4.45
8 oz. bag #44684 $ 7.89
1 lb. bag #44613 $ 14.80
Cracked China Ginger
Cracked ginger is traditionally used for pickling
and canning recipes, but is most popular now for
marinades, sauces and stock making. Add
1 tsp. to chicken stock or make
flavorful Japanese-style
marinade with 1 tsp. cracked
ginger, 2 fresh garlic cloves
(smashed), ¹/2 cup soy
sauce and ¹/4 cup
chopped pineapple. Add
¹/4 tsp. white pepper if
desired. Use to marinate
1 lb. shrimp or cubed
chicken or pork for stir-fry
with mixed vegetables.
1⁄ 4 cup jar (net .9 oz.) #44734 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #44750 $ 4.09
4 oz. bag #44747 $ 4.45
8 oz. bag #44789 $ 7.89
1 lb. bag #44718 $ 14.80
1-800-741-7787 | www.penzeys.com
23
NEW!
Penzeys Minced Garlic
Herbes de Provence
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 0.4 oz.) #44334 $ 1.89
1⁄2 cup glass jar (net 1.0 oz.) #44350 $ 2.79
1 cup glass jar (net 1.8 oz.) #44389 $ 4.69
2 cup glass jar (net 3.8 oz.) #44321 $ 8.29
Herbes de Provence combines sweet French herbs and
flowery lavender with Italian herbs and fennel.
Excellent for roasting chicken or Cornish hens, beef or
pork tenderloin, rub on ¹/2 -1 tsp. per pound.
Hand-mixed from: Rosemary, cracked fennel, thyme,
savory, basil, French tarragon, dill weed, Turkish oregano,
lavender, chervil and marjoram.
1⁄4 cup jar (net .4 oz.) #13338 $ 2.39
1⁄ 2 cup glass jar (net .8 oz.) #13354 $ 4.85
1 oz. bag #13367 $ 4.75
4 oz. bag #13341 $ 11.29
8 oz. bag #13383 $ 21.45
Horseradish Dip
One of our favorite sandwich spreads, particularly for roast
beef and turkey sandwiches on crusty rolls. Makes a nice
tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend
with ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of
vinegar. Hand-mixed from: ground horseradish, salt, dextrose,
onion powder, lemon peel, dill weed, black pepper, chives.
1⁄4 cup jar (net .8 oz.) #22039 $ 3.25
1⁄ 2 cup glass jar (net 2.0 oz.) #22055 $5.35
4 oz. bag #22042 $ 5.99
8 oz. bag #22084 $ 10.85
1 lb. bag #22013 $ 20.60
Horseradish Powder
Mix 1¹/2 parts water with 1 part horseradish. Serve with
prime rib, roast beef, baked potatoes. Mix into tomato
sauce with lemon for seafood cocktail sauce.
1⁄4 cup jar (net .7 oz.) #44934 $ 2.59
1⁄ 2 cup glass jar (net 2.0 oz.) #44950 $ 4.19
4 oz. bag #44947 $ 4.15
8 oz. bag #44989 $ 7.29
1 lb. bag #44918 $ 13.60
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 $ 2.69
1⁄2 cup glass jar (net 2.9 oz.) #44455 $ 4.35
4 oz. bag #44442 $ 3.29
8 oz. bag #44484 $ 5.59
1 lb. bag #44413 $ 10.20
Minced Garlic
1⁄4 cup jar (net 1.2 oz.) #44534 $ 2.79
1⁄2 cup glass jar (net 2.6 oz.) #44550 $ 4.55
4 oz. bag #44547 $ 3.55
8 oz. bag #44589 $ 6.09
1 lb. bag #44518 $ 11.20
Garlic Salt
Kids really seem to like garlic salt—try it on half a
toasted buttered bagel, or sprinkled over pasta, they
might eat it and like it too. Shake on garlic bread,
salads, subs, pasta, and French fries. Also good on
chicken, hamburgers, and baked potatoes. To make
plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3
TB. regular table salt. Hand-mixed from: coarse ﬂake salt,
granulated garlic, and minced parsley.
1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.09
1⁄ 2 cup glass jar (net 3.3 oz.) #21858 $ 4.99
4 oz. bag #21845 $ 3.49
8 oz. bag #21887 $ 5.95
1 lb. bag #21816 $ 10.80
24
Penzeys spices | Winter
Greek Seasoning
A traditional blend of lemon, garlic and oregano. To
make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 min. Add ¹/4 cup olive oil,
¹/4 cup salad oil, ¹/3 cup red wine vinegar (or ¹/4 cup
balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if
desired. Use to dress vegetable salads, tomatoes and
red onion with feta cheese and olives, chicken and
pasta salads, or a plain lettuce salad. For gyros, mix 1
TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Great on grilled, baked or fried
fish or chicken, rub on 1 tsp. per lb. Hand-mixed from:
coarse salt,  Turkish oregano, garlic, lemon, black pepper,
marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.15
1⁄ 2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
Gumbo File
Pure powdered sassafras leaves. Because they thicken,
as well as flavor traditional seafood soups and stews,
the name is synonymous with gumbo. Add towards
the end of cooking. Use about ¹/2 tsp. per quart.
1⁄4 cup jar (net .8 oz.) #31130 $ 2.55
1⁄ 2 cup glass jar (net 1.7 oz.) #31156 $ 4.09
4 oz. bag #31143 $ 4.45
8 oz. bag #31185 $ 7.89
1 lb. bag #31114 $ 14.80
Italian Herb Mix
One of the best flavor combinations around. All the
sweet, flavorful herbs used in Italy—perfect for pizza
and spaghetti sauce. Try Italian Herb on oven roasted
potatoes—crumble on 1 tsp. Italian Herb per pound
with a bit of olive oil, garlic, and salt. Roast at 350° for
an hour, tossing every 15 min. Italian salad dressing:
mix 2 tsp. with ¹/3 cup vinegar and ¹/2 - 2/3 cup oil. Add
garlic, pepper, salt, and sugar to taste. Hand-mixed
from: oregano, basil, marjoram, thyme, rosemary.
1⁄4 cup jar (net .3 oz.) #13433 $ 1.95
1⁄ 2 cup glass jar (net .7 oz.) #13459 $ 3.99
1 oz. bag #13462 $ 3.39
4 oz. bag #13446 $ 7.89
8 oz. bag #13488 $ 14.69
Italian Sausage Seasoning
Spicy, not hot. Great for meatball sandwiches. For Hot
Italians: add ¹/4 - ¹/2 tsp. crushed red pepper and 1 tsp.
red wine vinegar per lb. Hand-mixed from: salt, cracked/
ground fennel, black pepper, sugar.
1⁄4 cup jar (net 1.6 oz.) #28231 $ 2.95
1⁄ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.69
4 oz. bag #28244 $ 2.95
8 oz. bag #28286 $ 4.69
1 lb. bag #28215 $ 8.30
Jerk Chicken & Fish Seasoning
Delicious Jamaican-style BBQ blend for chicken and
seafood. Use 1 TB. per lb with 2 TB. water. Let stand 5 min.
Add the juice of half a lemon and salt to taste. Rub on, grill
over medium heat. Slightly hot; for authentic Jamaican
taste add more hot pepper. Hand-mixed from: ginger, brown
sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme,
nutmeg, black pepper, cumin, red pepper, jalapeño.
1⁄4 cup jar (net 1.1 oz.) #13633 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #13659 $ 5.99
4 oz. bag #13646 $ 5.99
8 oz. bag #13688 $ 10.85
1 lb. bag #13617 $ 20.60
Jerk Pork Seasoning
Jamaican-style BBQ blend, great for pork chops or
tenderloin on the grill. Hand-mixed from: paprika,
allspice, ginger, red pepper, sugar, nutmeg, black pepper,
garlic, thyme, lemon grass, cinnamon, anise, cloves, mace.
Lemon Peel
Extra fancy California zest (outer peel) with strong lemon
ﬂavor and bright yellow color. Minced lemon peel is
preferred for baked goods such as lemon poppy seed
muffins and cookies such as lemon bars, while
powdered is nice for cheesecake. To rehydrate: Use 3
parts water to 1 part lemon peel, and let stand for 15
minutes. When substituting dried lemon peel for fresh,
use 1⁄3 as much as a recipe calls for.
Minced Californian Lemon Peel
1⁄4 cup glass jar (net .9 oz.) #45036 $ 2.85
1⁄ 2 cup glass jar (net 1.6 oz.) #45052 $ 5.25
1 cup glass jar (net 3.2 oz.) #45081 $ 10.19
2 cup glass jar (net 6.4 oz.) #45023 $ 20.15
Powdered Californian Lemon Peel
1⁄4 cup glass jar (net 1.0 oz.) #48437 $ 3.09
1⁄ 2 cup glass jar (net 2.0 oz.) #48453 $ 5.69
1 cup glass jar (net 4.4 oz.) #48482 $ 10.75
2 cup glass jar (net 9.0 oz.) #48424 $ 20.99
1⁄4 cup jar (net 1.0 oz.) #13538 $ 3.59
1⁄ 2 cup glass jar (net 2.5 oz.) #13554 $ 5.99
4 oz. bag #13541 $ 5.99
8 oz. bag #13583 $ 10.85
1 lb. bag #13512 $ 20.60
Mace
Juniper Berries
1 oz. bulk bag #55163 $ 3.09
4 oz. bag #55147 $ 7.29
Use to reduce the wild ﬂavor of duck and venison and
add tartness to Germanic dishes, such as sauerbraten.
From Albania.
1⁄ 4 cup jar (net .6 oz.) #54937 $ 2.19
1⁄ 2 cup glass jar (net 1.3 oz.) #54953 $ 3.35
4 oz. bag #54940 $ 3.39
Kala Jeera
Seeds with an exotic, ﬂowery ﬂavor, for use in small
amounts. From India.
1⁄ 4 cup jar (net .8 oz.) #55039 $ 3.15
1⁄ 2 cup glass jar (net 1.7 oz.) #55055 $ 5.29
4 oz. bag #55042 $ 7.29
Krakow Nights (Polish-Style Seasoning)
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
Ground Grenadian Mace
1⁄ 4 cup jar (net .9 oz.) #45131 $ 3.75
1⁄ 2 cup glass jar (net 1.9 oz.) #45157 $ 6.45
4 oz. bag #45144 $ 9.09
Mahlab
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies, and biscuits.
1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 3.15
1⁄ 2 cup glass jar (net 2.2 oz.) #55255 $ 5.25
4 oz. bag #55242 $ 5.69
Marjoram
Marjoram is one of the most popular herbs in Europe,
but it hasn’t yet gained the popularity of basil and
oregano here in America. Its flavor is a sweet, flowery
cross between oregano and basil, making it the perfect
addition to soup, stews, tomato sauces, and dishes such
as baked chicken. It’s also nice for creamy potato dishes
like scalloped potatoes and potato soup. From Egypt.
1⁄4 cup jar (net 1.7 oz.) #28431 $ 3.85
1⁄ 2 cup glass jar (net 3.4 oz.) #28457 $ 6.59
4 oz. bag #28444 $ 4.09
8 oz. bag #28486 $ 6.99
1 lb. bag #28415 $ 12.90
1⁄4 cup jar (net .2 oz.) #31330 $ 1.45
1⁄ 2 cup glass jar (net .4 oz.) #31356 $ 2.89
1 oz. bag #31369 $ 1.99
4 oz. bag #31343 $ 4.45
8 oz. bag #31385 $ 7.89
Lamb Seasoning
Mint
1⁄ 4 cup jar (net .8 oz.) #13738 $ 2.89
1⁄ 2 cup glass jar (net 1.5 oz.) #13754 $ 4.59
4 oz. bag #13741 $ 5.59
Lemon Grass
Used in SE Asia, India and China to add lemony flavor.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 1.55
1⁄ 2 cup glass jar (net .5 oz.) #31251 $ 2.95
4 oz. bag #31248 $ 4.45
See spice Index on page 61
A
C
D
B
Glass Jars
Attractive glass jars with black lids
and two blank labels, perfect for
storing spices. The ‘A’ jar has a sifter
fitment (shaker top), nice for blends
and fine grind spices that are shaken
onto foods before cooking. The ‘B’
jar holds the same amount but has a
wide mouth–easy to get your fingers
or a measuring spoon into. The ‘C’,
‘D’, and ‘E’ jars hold 1, 2 and 4 Cups
respectively, and are good for storing
larger amounts, or spices such as bay
leaves and cinnamon sticks, which
don’t always fit in a standard-size jar.
The ‘G’ jar also holds 1 cup, but comes
with a sifter fitment (shaker top).
Whole Turkish Mahlab
All purpose, time tested seasoning, great for adding rich
depth of flavor to quick-cooked meals. Shake on chops,
steaks and chicken breasts. Great on pork or beef
roast;perfect with pasta. Hand-mixed from: salt, black and
white pepper, sugar, coriander, garlic, mustard, marjoram,
mace, savory.
A Greek-style blend that brings out the richness of the
meat, rather than covering its flavor. Hand-mixed from:
Turkish oregano, rosemary, cumin, celery, paprika, black
pepper, onion, garlic, spearmint, ginger.
E
G
Spearmint has a cool mint flavor and is the traditional
cooking mint, used in the Middle East for salads, tabouli
and main dishes, and preferred for English-style lamb
and jellies. Peppermint has a warm and spicy mint flavor
and is the traditional mint used for flavoring candies and
chocolates. Both are a fine addition to tea.
Dried Cut-Leaf Spearmint
1 oz. bulk bag #31569 $ 2.49
4 oz. bag #31543 $ 5.69
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 2.49
4 oz. bag #31648 $ 5.69
A. 4 fl. oz. (1⁄ 2 cup) 1³⁄ 4" diameter x 4¹⁄ 4" high, shaker
top with medium holes, black lid, blank labels
#95107 $ 1.25
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.25
C. 8 fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 1.69
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 1.79
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 2.39
G. 8 fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 1.69
Mulling Spices
To make our favorite mulled cider, mix 12 cups of apple
juice with 6 cups cranberry juice, add 1⁄2 cup brown sugar, 2
TB. butter, 2 tsp. PURE VANILLA EXTRACT, and 1-2 TB.
MULLING SPICES. Simmer on low heat for 30-45 minutes.
Your kitchen will smell great. For mulled wine, simmer red
wine gently for 20 minutes with 1 TB. mulling spice per
bottle. Hand-mixed from: cracked China and Korintje
cinnamon, Ceylon cloves, allspice, cardamom, mace.
1⁄4 cup jar (net .8 oz.) #13938 $ 3.29
1⁄ 2 cup glass jar (net 1.7 oz.) #13954 $ 5.49
4 oz. bag #13941 $ 7.35
8 oz. bag #13983 $ 13.49
1 lb. bag #13912 $ 25.90
1-800-741-7787 | www.penzeys.com
25
Penzeys Freshly Ground Pepper
A simple shake brings life to salads, sandwiches, pasta, meat,
potatoes, soup and eggs. Cut back on sodium by keeping Penzeys
Freshly Ground Pepper right at salt’s side. Reach for the pepper
first!
1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 2.75
1⁄2 cup glass jar (net 2.4 oz.) #46354 $ 4.29
4 oz. bag #46341 $ 3.65
8 oz. bag #46383 $ 5.99
1 lb. bag #46312 $ 10.90
Black Peppercorns
Whole Special Extra Bold®
Indian Black Peppercorns
The pepper harvest in Sarawak on
the island of Borneo is a centuries old
event that brings families and friends
together to celebrate the culmination of
a year of growth and (with luck) good
weather. The pepper harvest takes place
at the driest time of year, in late June
through early July.
Harvesting is still done by hand just
as it has always been. Determining the
peak of ripeness of pepper is a hands-on,
visual job. All of the pepper on a vine
does not mature at the same rate and
the subtle color differences are closely
monitored. Some spikes of peppercorns
are in a better location on the vine and
receive more sunlight and nutrients,
so they can be harvested earlier. The
harvesters must be ready at all times,
as pepper can quickly mature from the
dark green berries used to produce black
pepper, to the yellow and red berries
which are then soaked for white pepper.
Creamy white pepper, the type we carry
at Penzeys, fetches the highest price
for farmers. It also presents a greater
challenge. The longer pepper is left to
ripen, the higher the potential for heavy
rains to wipe out the crop or the hot
sun to dry the pepper on the vine. It is
the extra care and risks the farmers take
that produces the rich, sweet flavor that
has made pepper the king of spices for
millennia.
Special Extra Bold® Indian Black Peppercorns are the
world’s best—only ten pounds out of every ton of
pepper makes the special grade. If you are new to
good pepper, you might want to stick with the
regular Tellicherry, as they are a better deal, but if you
really enjoy pepper you will appreciate the
difference. Great on everything, especially beef,
chicken, chops, fish, salads, vegetables, soups, and
omelets.
1⁄4 cup jar (net 1.0 oz.) #56836 $ 2.79
1⁄2 cup glass jar (net 2.1 oz.) #56852 $ 4.59
4 oz. bag #56849 $ 4.79
8 oz. bag #56881 $ 8.55
1 lb. bag #56810 $ 16.10
White Peppercorns
White Peppercorns are regarded by many parts of
the world as the finest flavored, most preferred
pepper, rich and sophisticated. White peppercorns
start out the same as black peppercorns, but then are
allowed to ripen more fully on the vine, to produce a
very large berry with a looser outer shell. This black
outer shell is then removed in one of two traditional
ways: the Muntok peppercorns are soaked in water
until the black shell loosens, while the Sarawak
peppercorns are held under a constantly flowing
stream of spring water, yielding a whiter color, and
an extra clean product. Both white peppercorns have
the traditional rich, winey, somewhat hot flavor that
is nice used in soup, on grilled meat or poultry, in
light-colored dishes or mixed with black peppercorns
for a broader range of flavor. Many Asian dishes rely
heavily on the flavor of white pepper, and it is
preferred for cooking the foods of Southeast Asia,
and Southern and Eastern Europe.
Whole Sarawak White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 3.09
1⁄ 2 cup glass jar (net 2.4 oz.) #56758 $ 5.09
4 oz. bag #56744 $ 5.09
8 oz. bag #56789 $ 9.15
1 lb. bag #56717 $ 17.30
Whole Muntok White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 2.85
1⁄ 2 cup glass jar (net 2.5 oz.) #56252 $ 4.65
4 oz. bag #56249 $ 4.15
8 oz. bag #56281 $ 7.29
1 lb. bag #56210 $ 13.60
26
Penzeys spices | winter
If there is only one spice in your kitchen, it should be
pepper. No other spice adds the greatest amount of
flavor to the greatest number of dishes. Now that
modern production and transportation methods
have made pepper affordable enough for all to enjoy,
it is more popular than ever, outselling all other
spices, and consumption continues to rise. If you are
trying to decide which peppercorn to buy, we
suggest you start with Tellicherry Peppercorns. All of
our peppercorns have great flavor, but the Tellicherry
Peppercorn is the top grade of Indian pepper.
Malabar Indian peppercorns are regarded as having
the finest flavor of the mass-produced varieties. A
step above Malabar is Tellicherry—a larger and more
mature peppercorn, possessing a more developed
flavor.
Whole Tellicherry Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56036 $ 2.59
1⁄ 2 cup glass jar (net 2.2 oz.) #56052 $ 4.19
4 oz. bag #56049 $ 3.85
8 oz. bag #56081 $ 6.65
1 lb. bag #56010 $ 12.30
Whole Malabar Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 2.65
1⁄ 2 cup glass jar (net 2.5 oz.) #56157 $ 4.25
4 oz. bag #56144 $ 3.55
8 oz. bag #56186 $ 6.09
1 lb. bag #56115 $ 11.20
Green Peppercorns
Green peppercorns come from the same Indian vines
as our robust black Tellicherry peppercorns, but are
harvested before they mature, yielding green pepper
with a fresh, clean flavor. Well-suited for poultry,
vegetables and seafood. Dried green peppercorns
can be ground in a peppermill like black peppercorns
or crushed between your fingers. From India.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 2.85
1⁄ 2 cup glass jar (net .7 oz.) #56357 $ 5.25
1 cup glass jar (net 1.5 oz.) #56386 $ 10.19
2 cup glass jar (net 3.0 oz.) #56328 $ 19.69
Pink Peppercorns
From the French island of Reunion. These expensive
pink berries add a touch of color and a rich, sweet
flavor to almost any dish. Unlike the black, white and
green, the pink really aren't peppercorns, but they
are so called because of their size and flavor. Called
for in almost anything, such as poultry, vegetables or
fish.
1⁄ 4 cup jar (net .5 oz.) #56436 $ 4.25
1⁄ 2 cup glass jar (net 1.1 oz.) #56452 $ 8.09
1 cup glass jar (net 2.2 oz.) #56481 $ 14.45
2 cup glass jar (net 4.4 oz.) #56423 $ 24.99
Beth Imperial-Rogers
"My passion for cooking definitely comes from
my parents. Today I find that my children can
really hold their own in the kitchen which
makes for fun when our extended family all
gather together in the kitchen to prepare the
evening meal."
C
ooking is ‘that something’ we
share with every other culture and
heritage,” says Beth Imperial-Rogers
of Cornwall, New York.
“As a social worker, I’ve found
that learning about different foods
and cooking styles can be a great
icebreaker. Food has helped me to
be more aware of general
influences from a person’s
background. It also tends to bridge
some of the barriers I experience in
my work. I find it’s the quickest way
to get to know people.
“I’m currently working as a
therapist in a mental health clinic
with a specialized group of folks
who have a variety of emotional
needs. My job is to help resolve any
kind of psychological barriers they
may have in their lives.
“My patients have worries, fears
and anxieties much like we all do.
Because of their intellectual
abilities these emotions might come
out differently or take a bit longer
to uncover. Over time, my work
helps them to realize their potential
in life and shows them that each
one of us makes a difference by just
living our lives.
“My experience has shown me
that if I try to do my best in life I set
an example for others to do their
best. We support each other and
feed off this positive energy.
“Cooking is not a regular part of
my workday, however, many of my
clients have challenges or concerns
that include making good
nutritional choices. It is not
uncommon for me to address those
concerns during our therapy
sessions.
“I believe in teaching folks to use
cooking on a daily basis to help
control their own health. Just as I
do at home, I try to teach overall
nutritional value instead of focusing
on one aspect of good nutrition.
Because it is something we have in
common with each other, I enjoy
sharing the value in cooking for
ourselves and each other.
“I hope that by sharing the foods
I prepare with others and savoring
the foods that others prepare, the
bonds of family, friendship and
community are strengthened, if in
some small way.”
Simply Super Salmon
Beth writes, “We usually have fish or seafood on Fridays. This is a quick and delicious preparation. I like
to serve this with brown rice cooked in broth made with Vegetable Soup Base, and steamed vegetables
sprinkled with Mural of Flavor.”
11⁄4 2
1-2 1
1⁄2 1
1
lbs. salmon filet
tsp. olive oil (Beth uses extra virgin)
tsp. PARISIEN BONNES HERBES or
SUNNY PARIS SEASONING (Beth likes
to vary the seasonings; 1 tsp.
FOX POINT SEASONING with 1⁄2 tsp.
DILL WEED is another of her favorites)
tsp. KOSHER FLAKE SALT
tsp. PENZEYS FRESHLY GROUND
PEPPER
lemon, seeded and thinly sliced
medium onion, cut in half, then each
half thinly sliced
Preheat oven to 425°. Spray a baking pan with
non-stick cooking spray. Lay the salmon filet in
the pan, skin side down. Lightly brush with the
olive oil. Sprinkle with the SEASONINGS of your
choice, SALT and PEPPER. Cover the salmon
with the lemon slices and top with the onion
slices. Bake at 425° for 25-30 minutes, until the
salmon is cooked through. Delicious!
Prep. time: 10 minutes
Cooking time: 25-30 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 7 oz.
(200g); Calories 240; Calories from fat 100; Total fat 11g;
Cholesterol 80mg; Sodium 340mg; Carbohydrate 6g; Dietary
Fiber 2g.
Bob and his wife Virginia are a perfect fit for
their charming 1930's home.
Bob Duke
grandchildren are able to move into
the world with friends and
experience the world, just like we
have. Travel, getting to know people
and experience their cultures is the
best way to expand your life. And, if
you like to cook, that’s the way to
learn.
“I can remember one
Valentine’s Day in particular. Virginia
and I were around the table with our
children having a little party. We
were all wearing our ‘heart’ hats and
enjoying my grandmother’s
pineapple coconut cake. We were all
havin’ a big time!
“This Valentine’s Day I’ll make
a peach pie with the peaches we
picked and froze from Stonewall, the
peach capital of Texas. They’re
wonderful and pies are fun. Cooking
is a great pastime for me. I just love
to experiment around and do a lot of
things that are fun. It keeps me
young and I need a little bit of that!”
We have had an interesting life
and looking back at it we feel it’s
been a real blessing,” says Bob Duke
of Austin, Texas. “My wife, Virginia
and I have been together for 60
years. We’ve had great trips, loved
each other, we still eat together and
Valentine together.
“I have always lived in Texas and
aside from the heat I love everything
about it. Growing up my mother and
dad traveled quite a bit so I grew up
with Gertrude, a woman who lived at
our place. I still remember standing
on the footstool next to her as she
taught me everything about
preparing a good meal. Sometimes,
if I was good, she would let me stir. I
just loved her, all the time.”
Bob and Virginia spent many of
their earlier years entertaining
friends and associates of the Texas
legislature. “Our friends loved all
our cooking. Now we have
downsized our house and moved to a
quiet little neighborhood. I retired
from my law practice in 1998, took
over the kitchen and I’ve been
cooking ever since. Virginia and I
have had a marvelous time living in
Texas.
“Luckily, both my daughter and
son and one of my granddaughters
love to cook. So it’s passing down.
“I hope my children and
Corned Beef with Jezebel Sauce
Bob calls this E.I.E.I.O. Corned Beef. He explains, “E.I.E.I.O. stands for Education-Intellectual-EcologicalInformational-Organization. About 20 years ago a group of us did some work with United Way. We all liked
each other so much that we now continue to get together for discussions. I take the corned beef for our
Christmas meeting each year. People stand in line for the seconds.”
1 10-12 lb. corned beef (do not trim)
2 TB. light cooking oil
1⁄3 Cup PICKLING SPICE (or CORNED
BEEF SPICE)
1⁄4 Cup FOUR PEPPERCORN BLEND (BLACK
PEPPERCORNS are an acceptable
substitute)
2 TB. COARSE PACIFIC SEA SALT
Jezebel Sauce:
1 8-oz. jar pineapple preserves
1 6-oz. jar Dijon-style mustard
1 6-oz. jar horseradish
1⁄2 tsp. POWDERED GINGER (optional)
Preheat the oven to 200°. Rinse the corned beef
to remove the salty brine. To reduce the sodium
content a bit more you can plunge the whole
beef into boiling water for 2 minutes, rinse and
pat dry before seasoning. Rub the corned beef
with the oil. Sprinkle evenly with the SPICES. Seal
tightly in aluminum foil, making sure none of the
meat is exposed. Place in a shallow baking pan
and cook for 11-12 hours.
For the Jezebel Sauce: combine all of the
ingredients in a serving bowl and mix well. Cover
and let the flavors mingle for at least 12 hours.
Remove the corned beef from the oven. If the
meat is not as brown as you would like, raise the
oven temperature to 350° and remove the foil
and put back in the oven until it is the color you
desire. Scrape the spices off as desired. Slice and
serve with Jezebel Sauce.
Prep. time: 10 minutes
Baking time: 11-12 hours
Serves: 24-26 depending on serving size
Nutritional Information: Servings 25; Serving Size 6 oz. beef, 1
oz. sauce (194g); Calories 320; Calories from fat 140; Total fat 16g;
Cholesterol 110mg; Sodium 750mg; Carbohydrate 8g; Dietary
Fiber 0g.
The ONLY peppermills worthy of
the World’s Best Peppercorns!
We designed our peppermills to be fully adjustable—
from shaker grind to coarse. To fill the peppermill and
adjust the grind, unscrew the nut on top of the mill, lift
off the wood cap, fill with peppercorns, then place the
top back on. The tighter the top is screwed on, the finer
the ground pepper will be. If the top is screwed halfway
down, there will be a large opening in the grinding
mechanism, allowing big chunks of pepper to fall
through. If the top is screwed down tightly, there will be
a small opening for fine pepper. Our salt shakers have
larger holes in the top and are designed to be used with
coarse style flake salt. Fine table salts may pour too
quickly out of the top.
*All peppermills come filled with Tellicherry
black peppercorns and salt shakers with
Kosher style flake salt.
Peppermills (filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 24.95
6" Peppermill (Natural Finish) #91143 $ 24.95
8" Peppermill (Dark Finish) #91459 $ 33.95
8" Peppermill (Natural Finish) #91446 $ 33.95
Salt Shakers (filled with Kosher style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 6.95
6" Salt Shaker (Natural Finish) #91167 $ 6.95
8" Salt Shaker (Dark Finish) #91475 $ 7.95
8" Salt Shaker (Natural Finish) #91462 $ 7.95
available in 2 sizes and 2 finishes
6” Peppermill and Salt Shaker shown above in Dark Finish
Combination Sets (filled with Tellicherry black
peppercorns and Kosher style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 29.95
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 29.95
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 39.95
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 39.95
Salt shakers
have larger
holes for
Coarse Style
flake salt
Note: Local sales taxes apply.
New Mill
Old Mill
Improved grinding mechanism
Our new mills handle all peppercorns, from regular-sized Tellicherry Indian Black
Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.
See spice Index on page 61
8” Peppermill and
Salt Shaker shown
in Natural Finish
1-800-741-7787 | www.penzeys.com
29
Pepper Blends
Special Grinds
A combination of peppercorns is a nice change of pace for the tabletop pepper
grinder. Black, white and green peppercorns all start as the same berry, but are picked
at different times and dried in different ways, allowing each to develop its own
distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to
meat, poultry, salads and vegetables. Lemon-Pepper and Shallot-Pepper are popular,
versatile, ground pepper blends, while Mignonette Pepper is a coarse blend mixed
with coriander, that is great for longer cooking times of large roasts or the higher
temperatures of grilling and broiling.
Finely ground white pepper has traditionally been used
in Western cooking where specks of black pepper
would be objectionable, such as in white sauces, cream
soups and fish dishes. Coarse grind white pepper is the
size and type of pepper preferred in Southeast Asia
where it is sprinkled heavily on meats, especially beef
and pork before grilling, broiling or stir-frying.
European Style Peppercorns
Half and half blend of Tellicherry black
peppercorns and Sarawak white peppercorns. In
Northern Europe, white and black pepper enjoy
equal popularity. The familiar, robust black pepper
flavor combined with the deep, winey, complex
white pepper, is perfect ground on potato or
noodle dishes. Great on pork roast and hearty beef
or chicken stew with red wine and root vegetables.
1⁄ 4 cup jar (net 1.0 oz.) #14135 $ 2.99
1⁄ 2 cup glass jar (net 2.3 oz.) #14151 $ 4.95
4 oz. bag #14148 $ 4.59
8 oz. bag #14180 $ 7.99
1 lb. bag #14119 $ 14.90
Four Peppercorn Blend
Mixture of Tellicherry black and Mysore green
peppercorns from India, white peppercorns from
Sarawak, and the rare pink peppercorns from the
French island of Reunion. Adds festive color and
flavor to any dish where one would use freshly
ground pepper. This blend also looks nice in the
clear, acrylic style peppermills.
1⁄ 4 cup jar (net 1.0 oz.) #14430 $ 4.59
1⁄ 2 cup glass jar (net 2.1 oz.) #14456 $ 8.69
2 cup glass jar (net 7.7 oz.) #14427 $27.59
Mignonette Pepper
A classical blend of cracked Tellicherry black
pepper, Muntok white pepper and coriander.
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 3.49
1⁄ 2 cup glass jar (net 2.3 oz.) #13859 $ 5.89
4 oz. bag #13846 $ 6.25
Shallot-Pepper Seasoning
Bursting with the flavor of rich shallots and
flavorful French tarragon. Excellent on fish,
vegetables, sauteed boneless chicken breast and
pork or veal cutlets. Just sprinkle on ¹/2 -1 tsp. per
pound, dust with a bit of flour and sauté in a small
amount of olive oil. Store in the refrigerator in the
summer months to prevent clumping. Hand-mixed
from: coarse salt, Tellicherry black pepper, shallots,
tarragon and bay leaves.
1⁄ 4 cup jar (net .6 oz.) #22734 $ 3.25
1⁄ 2 cup glass jar (net 1.6 oz.) #22750 $ 5.39
4 oz. bag #22747 $ 6.69
8 oz. bag #22789 $ 12.15
1 lb. bag #22718 $ 23.20
Lemon-Pepper Seasoning
One of the great, classic blends. Originally it was
used primarily for fish: baked, broiled, grilled or
fried. It is equally good, and just as popular, on
chicken. Sprinkle on 1-2 tsp. per pound, before
breading, if desired. Great for turkey or duck
breast, pork roast, chops or cutlets and all cuts of
veal (especially stuffed, baked veal breast). It's the
best spice possible for scrambled eggs and
omelets, and a must for catfish. Hand-mixed from:
salt, Special Extra Bold black pepper, citric acid,
lemon peel, garlic and minced green onion. For
salt-free lemon-pepper, see Sunny Spain.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 3.39
1⁄ 2 cup glass jar (net 2.8 oz.) #22550 $ 5.59
4 oz. bag #22547 $ 4.89
8 oz. bag #22589 $ 8.69
1 lb. bag #22518 $ 16.30
Ground White Pepper
Ground, -40 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #46459 $ 4.75
4 oz. bag #46446 $ 4.45
8 oz. bag #46488 $ 7.89
1 lb. bag #46417 $ 14.80
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #46554 $ 4.79
4 oz. bag #46541 $ 4.45
8 oz. bag #46583 $ 7.89
1 lb. bag #46512 $ 14.80
Ground Black Pepper
Indian Black Tellicherry. Our ground pepper is
the finest in the nation. Pure premium grade
peppercorns, ground often to ensure freshness. The
pepper is sifted to four popular sizes, from a fine shaker
grind, to large coarse chunks, suitable to meet every
need. Mesh is a term that refers to the number of
openings per linear inch in a sifting screen. A fine grind,
such as a 30/60 mesh, would sift through a screen with
30 openings per inch, but would stay atop a smaller
screen of 60 openings per inch.
Fine Shaker Grind, -30 mesh
1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 2.45
1⁄ 2 cup glass jar (net 2.2 oz.) #45757 $ 3.85
4 oz. bag #45744 $ 3.19
8 oz. bag #45786 $ 5.39
1 lb. bag #45715 $ 9.80
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 2.55
1⁄ 2 cup glass jar (net 2.1 oz.) #45852 $ 4.09
4 oz. bag #45849 $ 3.85
8 oz. bag #45881 $ 6.65
1 lb. bag #45810 $ 12.30
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 2.59
1⁄ 2 cup glass jar (net 2.2 oz.) #46059 $ 4.19
4 oz. bag #46046 $ 3.85
8 oz. bag #46088 $ 6.65
1 lb. bag #46017 $ 12.30
Szechuan Peppercorns
More spicy, fragrant and fresher than ever. These are
not true peppercorns, but are actually an aromatic
reddish berry with a black inner seed and peppery bite.
A must for Asian cooking. Perfect added to chicken
soup.
1⁄ 4 cup jar (net .4 oz.) #56531 $ 2.35
1⁄ 2 cup glass jar (net 1.0 oz.) #56557 $ 3.69
4 oz. bag #56544 $ 5.49
8 oz. bag #56586 $ 9.95
1 lb. bag #56515 $ 18.90
Szechuan Pepper Salt
The easiest way to add the great flavor of Szechuan
Peppercorns to any dish. The Peppercorns are roasted
and ground and then mixed with flake salt. Sprinkle on
duck, pork, veggies, eggs, use in soups, on salads, the
possibilities are endless. Contains salt and Szechuan
Peppercorns.
1⁄ 4 Cup jar (net 1.3 oz.) #22639 $ 3.49
1⁄ 2 Cup glass jar (net 3.0 oz.) #22655 $ 5.95
4 oz. bag #22642 $ 5.09
8 oz. bag #22684 $ 8.99
1 lb. bag #22613 $ 16.90
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 2.65
1⁄ 2 cup glass jar (net 2.3 oz.) #46259 $ 4.29
4 oz. bag #46246 $ 3.85
8 oz. bag #46288 $ 6.65
1 lb. bag #46217 $ 12.30
Emily, son Lincoln and husband Steve join
Emily’s mother Suzanne for a hike at City
of Rocks in New Mexico.
Emily Sommer
“My friends are all smart and
creative and are very conscious of the
latest trends in nutrition, but I wish
they were comfortable cooking for
themselves. For a while I brought in
a vegetable of the week—fennel,
jicama, bok choy—to work along
with recipes for my friends to try.
They thought it was funny and fun,
but I don’t think it changed
anybody’s dinner plans!
“I think in this age of cooking
channels and celebrity chefs, there’s
an expectation to concoct elaborate
gourmet creations. It actually makes
cooking look more intimidating,
instead of simpler. I think it’s a
revelation to people when they see
that if they combine a few simple
things they really like, they will end
up with a good dinner.
“Cooking is decompression time
for me—so much of my job as a high
school teacher is making constant
adjustments in front of an audience.
It’s relaxing to be in my kitchen
doing something that gets me out of
my head and more into my senses—
touching, tasting, smelling things. I crank up the radio and start
chopping!”
I’ve always struggled with my
weight, and I love sweets,” says Emily
Sommer of Rochester Hills,
Michigan. “So I try to get a lot of
nutritional bang for my buck these
days, and cook with a variety of
vegetables.
“My husband Steve is 100 percent
Italian and his grandmother used to
have this enormous garden, with just
acres of vegetables. When we were
first dating, Steve took me to her
house for dinner, and she sent me
home with a grocery bag overflowing
with vegetables—it was the first time
I ever had fresh basil. My
grandfather was also a tremendous
gardener and always had some weird
new vegetable growing—so there was
a lot of exposure to delicious veggies.
“My son Lincoln is four. I think he
would live on fruit, candy and pasta,
but we get him to eat pretty well.
Mostly he gets a ‘deconstructed’
version of our dinner—if we are
having whole wheat pasta with
sautéed veggies and chickpeas, he
eats pasta, veggies, and beans in
separate piles, along with a lot of
Parmesan cheese. He does like to
help wash the vegetables and work
the salad spinner!
Spicy Sweet Potato Burritos
Shake up taco night with these nicely spiced burritos
from Emily Sommer.
2 sweet potatoes (11⁄2 lb. or so total)
3⁄4 tsp. GROUND CUMIN
1⁄2 tsp. GROUND CORIANDER
1⁄2 tsp. GRANULATED GARLIC POWDER
1⁄4 tsp. BLACK PEPPER (optional)
2 TB. lime juice (juice of 1 lime)
1 15-oz. can black beans
1 Cup corn kernels
1⁄4-1⁄2 tsp. salt (optional)
6 whole wheat tortillas
Optional fillings:
1⁄2 Cup chopped olives
1 Cup chopped tomatoes
1⁄4 Cup chopped fresh cilantro
1 Cup shredded sharp cheddar
or Chihuahua cheese
Preheat oven to 400°. Pierce the sweet potatoes
with a fork, place on a baking sheet and bake
for 40-60 minutes, depending on the size of the
sweet potatoes. Or, if you’re in a hurry, microwave
the sweet potatoes for about 15 minutes.
Remove the sweet potatoes from the oven and
let cool. Reduce oven heat to 350°. Scoop the
insides out of the potatoes into a bowl and mash
with the SPICES and lime juice. Stir in the beans
and corn. Add salt to taste if using. Spoon the
mixture in the tortillas along with any optional
fillings you desire. Roll up and bake for 10
minutes until heated through.
Prep. time: 10 minutes
Cooking time: 40-60 minutes for potatoes
Serves: 3
Nutritional Information: Servings 3; Serving Size 2 burritos
(489g); Calories 550; Calories from fat 50; Total fat 5g; Cholesterol
0mg; Sodium 660mg; Carbohydrate 109g; Dietary Fiber 15g.
Dear Bill,
I have been cooking with Penzeys seasonings for the last sixteen
years. I have visited your Madison
and Portland stores. Just recently
I visited your brand new store in
Seattle which is a couple of blocks
away from my work. This year we
finally remodeled our kitchen
and my 15-year-old daughter, Mari
helped me with cooking Thanksgiving Dinner! She baked an apple pie
and a corn bread. Here I am with
our dog, Cinnamon.
Best wishes,
—Maemi P.
Dear Penzeys family,
I have always liked your spices,
but I have to say that reading your
holiday 2010 catalog gave me a
much deeper appreciation for
your company. What a rich, wide
and honest variety of experiences
you have brought together in a
spice catalog! People experiencing death, job loss, separation
from loved ones, and still coming
together around simple pleasures
like cooking and simple truths like
family and hospitality. I appreciate
the fact that you do not sugar coat
the world we live in, and yet still
bring out its richness and harmony.
You have created a wonderful
loving community of real people.
What a wonderful legacy that your
dad leaves behind.
—Peggy J.
Best wishes, of 19 blood relatives has definitely
changed family dinners in the last 2
years since diagnosis. We love your
products and every 3-4 months
when I’m in Portland, OR I always
make a stop at the store.
—N. Stansbury
Dear Bill,
We have been using your spices
for years—we love cooking and
eating. I cook for my husband and
three sons, so hearty and filling are
a specialty around here. However,
my doctor has been making suggestions, more and more pointedly, about the need to deal with
the results of all that cooking and
eating. When I was finally ready to
think about giving weight loss a try,
his plan was simple: add time for
exercise to my lifestyle and increase
vegetables by about a pound and
a half—a combination of raw and
cooked vegetables and fruits—each
day! Now comes the testimonial. I
started sprinkling those vegetables
with some of the spice blend
samples we have received with our
orders. One day was Pizza Seasoning, another day I’d try Southwest
Seasoning. Five months and thirtythree pounds later I am sold on this
life-style change. Your blends made
my vegetable lunch and snacks taste
great and something that I could
look forward to eating. Thank you
for your terrific products that really
do make everything taste better!
—Beatrice M.
Editor’s Reply: For more tasty glutenfree treats, see pages 52 and 53 for Bill
Broyles’s Chocolate Chip Pecan Pie and
Chocolate Chip Peanut Butter Cookie
recipes–both gluten-free!
I just wanted you to know how
excited I was to see a gluten-free
recipe in the catalog. Having 3
celiacs and 3 gluten intolerant out
Hello there,
Just wanted to share my story
about your newest spice. I usually
cook one-pot meals on cold days.
Well, recently, we tried pumpkin
chili to celebrate the season, but
we put a little kick to it by adding
Arizona Dreaming. It was delicious.
My three sons thought it was a hit.
Thank you for being part of our
—Patricia R.
family affairs. Keep those Letters Coming!
Have a comment (or photo)
you’d like to share? Send your letters
and photos (with information about
the people in them) to Editor,
Penzeys Spice Catalog, 19300 W.
Janacek Court, Brookfield WI 53045
or email [email protected]
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$30.00 – $39.99
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$40.00 – $49.99
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$50.00 – $75.99
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TOLL FREE
TELEPHONE
(800) 741-7787
(414) 760-7337
MAIL P
.O. Box 26188
Wauwatosa, WI
53226-0188
HOURS (CST) 8
am-5 pm, Mon–Fri
9 am-3 pm, Sat
New! 11am-4pm, Sun
1-800-741-7787 | www.penzeys.com
33
Visit Penzeys today
for a great tasting
dinner tonight!
HERE’S WHERE TO FIND A PENZEYS SPICES STORE NEAR YOU:
Alabama
Boulder
O
1219 Pearl St.
Phone 303-447-2777
Birmingham Area
2939 18th Street South
Homewood, AL
Phone 205-871-7277
3310 N. Hayden Rd.
Scottsdale, AZ
Phone 480-990-7709
California
Los Angeles Area
North Carolina
Houston
Hartford Area
1293 Massachusetts Ave.
Arlington, MA
Phone 781-646-7707
2038 Clark Ave.
O
Cameron Village
Phone 919-836-9117
Virginia
9332 Arlington Expwy.
Phone 904-727-7197
Orlando Area
102 N. Park Ave.
Winter Park, FL
Phone 407-788-7777
Menlo Park
771 Santa Cruz Ave.
Phone 650-853-1785
Illinois
« Npoewn !
O
colorado
Colorado Springs
Falcon Landing
7431 N. Academy Blvd.
Phone 719-590-7771
Naperville
235 S. Washington St.
Phone 630-355-7677
Oak Park
1138 W. Lake St.
Phone 708-848-7772
« Npoewn !
O
Broadmoor Towne Center
2010 Southgate Rd.
« Npoewn !
O
719-475-7877
Denver Area
7511 Grandview Ave.
Arvada, CO
Phone 303-424-2777
200 Fillmore Street
(Entrance on E. 2nd Ave.)
Cherry Creek, CO
« Npoewn !
Phone 303-329-0570
O
2500 W. Main Street
Littleton, CO
Phone 303-797-2777
Massachusetts
Jacksonville
1347 4th Street
Santa Monica, CA
Phone 310-917-5577
736 Farmers Ln.
Montgomery Village
Phone 707-566-7772
Norwalk
Florida
21301 Hawthorne Blvd.
Torrance, CA
Phone 310-406-3877
Texas
Dallas
24 LaSalle Rd.
West Hartford, CT
Phone 860-231-7510
Indiana
Indianapolis
5345 E. 82nd St.
Phone 317-577-7778
Iowa
Des Moines Area
8801 University Ave.
Clive, IA
Phone 515-267-0777
Kansas
Kansas City Area
7937 Santa Fe Dr.
Overland Park, KS
Phone 913-341-1775
Rockville
New York City
1048 Rockville Pike
Phone 301-738-8707
197 Westport Ave.
Phone 203-849-9085
Phoenix Area
Maryland
78 Grand Central Terminal
89 E. 42nd St.
Phone 212-972-2777
Connecticut
Arizona
Santa Rosa
« Npoewn !
Boston Area
Raleigh
Michigan
Ohio
17712 W. 13 Mile Rd.
Beverly Hills, MI
Phone 248-647-6177
4455 Kenny Rd.
Phone 614-442-7779
Detroit Area
Grand Rapids Area
3150 Alpine Ave. NW
Walker, MI
Phone 616-647-9767
Minnesota
Minneapolis
3028 Hennepin Ave. S.
Phone 612-824-9777
Lakeville
7626 160th St. W.
Phone 952-953-1788
St. Paul
674 Grand Ave.
Phone 651-224-8448
Missouri
St. Louis
7338 Manchester Rd.
Phone 314-781-7177
Nebraska
Omaha
616 S. 72nd St.
Phone 402-397-5760
New York
Buffalo
783 Elmwood Ave.
Phone 716-887-9777
« Npoewn !
516 W. 19th St.
Phone 713-862-6777
Falls Church
513 W. Broad St.
Phone 703-534-7770
Columbus
Richmond
3400 W. Cary St.
Phone 804-254-7667
Cleveland Area
« Noewn
2012 W. 25th Street
Union Bank Building
Cleveland, OH
Phone 216-583-0323
Op
28859 Chagrin Blvd.
Beachwood, OH
Phone 216-839-0777
WASHINGTON
« Noewn
Op
117 Pine St.
Phone 206-467-7779
Seattle
Wisconsin
Appleton
710 North Casaloma Dr.
Phone 920-733-0977
Oregon
Portland Area
Madison
11322 SE 82nd Ave.
Clackamas, OR
Phone 503-653-7779
120 NW 10th Ave.
Pearl District
Phone 503-227-6777
12835 Preston Rd.
Phone 972-392-7777
3252 University Ave.
Phone 608-238-5776
« Npoewn !
O
Milwaukee Metro
4144 N. 56th Street
Phone 414-447-1775
« Noewn
Op
« Npoewn !
Pennsylvania
619 E. Silver Spring Dr.
Phone 414-961-1777
8528 Germantown Ave.
Phone 215-247-0770
12001 W. Capitol Dr.
Phone 414-760-7307
Pittsburgh
16750 W. Bluemound Rd.
Phone 262-785-6777
Philadelphia
1729 Penn Ave.
Phone 412-434-0570
Tennessee
Memphis Area
6641 Poplar Ave.
Germantown, TN
Phone 901-737-7898
Long Island
326 Walt Whitman Rd.
Huntington Station, NY
Phone 631-271-7707
penzeys. Love to cook– cook to love.
O
5016 S. 74th St.
Phone 414-817-0773
I-94 and Hwy. 83
3220 Golf Rd.
Phone 262-646-7779
« Npoewn !
O
Calling all Cooks!
We need your help. At Penzeys we believe the best way to spread the
richness that comes to life through cooking is to show the richness that comes to
life through cooking. To do this we need you.
For years we have pretty much randomly cast for
cooks to fill our pages. This year it occurred to us
it might make for a better catalog if we knew
a little bit more of what gets you excited about
your cooking and your life. For this catalog we
looked through your surveys to find cooks who are
maybe focusing on some lighter options as the new year begins, and from
how this issue turned out I think we really are on to something good.
As we continue to plan our catalogs for the first part of the new
year, it would be great to have people who have St. Patrick’s Day,
birthday or Cinco de Mayo stories and recipes to share. We are
also excited and maybe even a little proud that 2011 is the year of
Penzeys Spices 25th anniversary. With it being our 25th
birthday we are on the lookout for cooks who are all about
birthdays. We are also looking for cooks who, like Penzeys, were born
in 1986 and who are already sharing the love that is cooking.
I am also hoping throughout the coming year to take some time
to reflect on where we have come from and to think
about where we are going. With our roots on the
near Northwest side of Milwaukee it would
be great to find cooks who share our
Midtown Milwaukee experience. And with
the passing of my father and with what a
difference the kindness of foster care made in
his life I would love to feature a few people with
their own foster experiences to share.
But beyond those ideas what we really need for our catalog is you. As
much as we can start with ideas for what a catalog can be, so often just
one answer on one survey can lead us off in a whole new different and often
beautiful direction. Come be a part. Please visit penzeys.com and fill out our brief
questionnaire to share with us what happens in your kitchen.
I appreciate it.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
35
Julie Bolin
I think there are a lot of
children who don’t get to see or
experience cooking, as everything
seems to be about convenience
products,” says Julie Bolin, a
nutrition outreach instructor
for the West Virginia University
Extension Service. “When
children learn how easy it can be
to prepare a healthy meal it will
stay with them for a lifetime.
“I teach a curriculum of
nutrition, physical activities
and food safety for elementary
students in grades 3-5. West
Virginia has developed very strict
food guidelines on what can come
into schools. We’re teaching kids
about nutrition and doing some
taste testing of healthy options,
and we also teach them about
things that aren’t healthy for
them.”
Julie also teaches a class for
adults, and she has plans to start
a cooking club on her own time
that would bridge the age gap by
reaching middle-school and/or
high school students. “That’s my
goal—to reach everybody. I love
sharing my passion for good-tasting
and healthy foods with everyone.
“I believe that when you do
something good and selfless, then
life will treat you pretty good.
That is why I like my job. I love
it when a parent will stop me in
the grocery store and tell me that
their child is helping to choose
healthier foods and is trying to cut
down on soda. I just want people
to think about what they are
eating, and hoping they choose
delicious and healthier options.
“My husband and family have a
farm and we try to live sustainable.
We raise mushrooms, tree fruit,
free range chickens and eggs from
pastured hens. We have a high
tunnel where we grow salad greens
and other crops to sell locally
and we have a large garden from
Julie Bolin, with
husband Al above,
loves gatherings on
their West Virginia
farm where she can
cook for everyone in
the family. “Feeding
more people makes
me feel good on the
inside,” she says.
which I preserve as much of the
vegetables as possible. Both my
husband and I hunt deer and the
venison is our main source of red
meat in the winter.
“I’m not against desserts or
snacks; I think we all need a treat
sometimes. My rule at home is any
dessert or snack is okay if it’s made
from scratch. My oldest daughter
loves making Happy Brownies
from the Penzeys catalog!”
Roasted Vegetables
A wonderful combination of veggies that pairs
well with Julie’s Special Tenderloin.
2 lbs. red potatoes, quartered
1 large rutabaga, peeled and cubed
1 lb. parsnips, peeled and cut into
1” pieces
1 lb. carrots, peeled and cut into
1” pieces
2 TB. butter, melted (Julie uses
unsalted)
4 TB. olive oil (Julie uses extra virgin)
2 tsp. THYME
1 tsp. CRACKED ROSEMARY
1 tsp. KOSHER FLAKE SALT
1
⁄2 tsp. PENZEYS FRESHLY GROUND
PEPPER
1 large onion, chopped
4-5 garlic cloves, minced (1-11⁄4 tsp.
PENZEYS MINCED GARLIC)
1 lb. Brussels sprouts, cut into halves
Preheat oven to 425°. In a large roasting pan,
combine the potatoes, rutabaga, parsnips
and carrots. Drizzle with the melted butter
and olive oil and toss to coat. Combine
the THYME, ROSEMARY, SALT and PEPPER
and add to the vegetables, turning to coat.
Cover the pan with foil and roast for 40
minutes, stirring once. Remove the foil and
stir in the onion, garlic and Brussels sprouts.
Continue cooking for 40-60 minutes or until
the vegetables are tender and starting to
caramelize. Sometimes it takes longer than
you think for the veggies to get tender and
brown, so start them early, they hold well
once done!
Prep. time: 15 minutes
Cooking time: 1 hr. 20 minutes–
1 hr. 40 minutes
Serves: 12-14
Nutritional Information: Servings 14; Serving Size
1 cup (204g); Calories 160; Calories from fat 50;
Total fat 5g; Cholesterol 5mg; Sodium 115mg;
Carbohydrate 26g; Dietary Fiber 6g.
36
Penzeys spices | Winter
Special Venison Tenderloin
Julie is fortunate enough to be able to use fresh venison for this recipe, but beef tenderloin is delicious as well.
1 lb. venison or beef tenderloin
11⁄2 tsp. chopped fresh rosemary, divided
(1 tsp. CRACKED ROSEMARY)
1⁄2 tsp. GROUND CORIANDER
1 clove garlic, minced (1⁄4 tsp. PENZEYS
MINCED GARLIC)
11⁄2 tsp. olive oil, divided (Julie uses
extra virgin)
1⁄4 -1⁄2 tsp. salt, to taste
1 1
⁄4 - ⁄2tsp. PENZEYS FRESHLY GROUND
PEPPER, to taste
1⁄4 Cup red wine
1⁄4 Cup dried currants
3⁄4 Cup water (mix with the BEEF
SOUP BASE)
3⁄4 tsp. BEEF SOUP BASE
1⁄2 Cup water
1 tsp. cornstarch
2 TB. grape jelly or raspberry jelly
See spice Index on page 61
Wash the tenderloin and pat dry. Mix 1 tsp.
of the rosemary with the CORIANDER, garlic
and 1⁄2 tsp. of the olive oil to create a paste.
Rub the tenderloin with the paste, cover and
chill for 15 minutes.
Preheat oven to 450°. Heat a large cast iron or
heavy skillet (large enough to fit the tenderloin)
over high heat until hot; add the remaining
olive oil and tilt the pan to coat the bottom.
Season the tenderloin lightly with salt and
PEPPER and sear in the hot skillet, turning once.
Cook for about 6 minutes in the pan.
Remove the pan from the heat and place in the
oven. Cook until a meat thermometer reads
125°-130°, about 20-30 minutes. Remove from
the oven and place on a platter; cover with foil
to keep warm.
BASE mixed with water and boil over medium
high heat. In a small bowl, combine the water,
cornstarch and remaining 1⁄2 tsp. of rosemary.
Add to the skillet and simmer until the mixture
is thickened. Whisk in the jelly and adjust
seasonings. Slice the tenderloin and serve with
the sauce drizzled over the meat.
Prep. time:15 minutes
Cooking time: 30 minutes or so
Serves: 2-4
Nutritional Information: Servings 4; Serving Size 4 oz. meat,
2 oz. sauce (133g); Calories 210; Calories from fat 80; Total
fat 8g; Cholesterol 55mg; Sodium 330mg; Carbohydrate 15g;
Dietary Fiber <1g.
In the hot skillet, add the wine; stir to deglaze
the pan. Stir in the currants and BEEF SOUP
1-800-741-7787 | www.penzeys.com
37
Mural of Flavor
Mural of Flavor blends over a dozen spices and herbs,
creating a wall (hence mural) of flavor so delicious,
there’s no need to add salt. Inspired by the rich and
mouth-watering flavors of the western Mediterranean,
Mural of Flavor is wonderfully versatile. Try it on chicken,
fish, pork and beef. Add it to soups, rice and potatoes.
Shake it over sliced tomatoes, corn, popcorn and
scrambled eggs. Hand mixed from spices, shallots, onion,
garlic, lemon peel, citric acid, chives, orange peel.
1⁄4 cup jar (net 0.5 oz.) #14030 $ 3.65
1⁄ 2 cup glass jar (net 1.3 oz.) #14056 $ 6.59
1 cup glass jar (net 2.5 oz.) #14085 $ 11.75
2 cup glass jar (net 5.0 oz.) #14027 $ 21.99
Mustard
When making mustard, use stainless steel, glass or ceramic
utensils and containers (aluminum gives mustard an odd
flavor). For a standard thickness, use 8 parts mustard by
volume to 7 parts liquid. Mustard is very hot when first
mixed, and then mellows with age. Refrigeration nearly
stops the mellowing process. For hot mustard, store at
room temperature for 4 weeks, then move to refrigerator
(or try 8 weeks for mild). An easy starter recipe is 1 cup
regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3
fl. oz. cool water, 1⁄2 tsp. salt and 1 TB. honey. Mix until
smooth, then pack in glass jars. For Chinese restaurant-style
mustard, mix 3 TB Oriental powder with 3 TB water. Let
stand 10 minutes for heat and flavor to develop.
Regular Canadian Mustard Powder (medium)
1⁄4 cup jar (net .9 oz.) #45236 $ 2.05
1⁄ 2 cup glass jar (net 1.9 oz.) #45252 $ 3.05
4 oz. bag #45249 $ 1.89
8 oz. bag #45281 $ 2.79
1 lb. bag #45210 $ 4.60
Northwoods Seasoning
One of our most popular seasonings. Up North
Wisconsin is a great place to fish, but it’s an even better
place to eat. Northwoods is a perfect seasoning for
family-style fried or baked chicken and fish. For baking,
sprinkle on 1-2 tsp. per pound—rub fish with a bit of
oil first. Try adding Northwoods to hearty soups and
stews. Hand-mixed from: coarse flake salt, paprika, black
pepper, thyme, rosemary, granulated garlic and ground
chipotle pepper.
1⁄4 cup jar (net 1.1 oz.) #22134 $ 3.39
1⁄ 2 cup glass jar (net 2.4 oz.) #22150 $ 5.59
4 oz. bag #22147 $ 5.59
8 oz. bag #22189 $ 10.09
1 lb. bag #22118 $ 19.10
Northwoods Fire Seasoning
What could be better than two types of Northwoods
Seasoning? Northwoods Fire has the same great flavor as
the original, with the added kick of smoky ground
Chipotle and hot Cayenne red pepper. A wonderful
seasoning for all grilled foods—steaks, fish, chicken and
chops, even grilled vegetables. Hand-mixed from: coarse
ﬂake salt, paprika, ground chipotle pepper, black pepper,
cayenne red pepper, thyme, rosemary and granulated garlic.
1⁄4 cup jar (net 1.0 oz.) #24033 $ 3.65
1⁄ 2 cup glass jar (net 2.5 oz.) #24059 $ 6.15
4 oz. bag #24046 $ 6.25
8 oz. bag #24088 $ 11.45
1 lb. bag #24017 $ 21.80
Nutmeg
1⁄4 cup jar (net .8 oz.) #45436 $ 1.99
1⁄ 2 cup glass jar (net 1.8 oz.) #45452 $ 2.99
4 oz. bag #45449 $ 1.89
8 oz. bag #45481 $ 2.79
1 lb. bag #45410 $ 4.60
Both Grenadian and East Indian ground nutmeg are easy
to use and flavorful. Whole nutmeg are very large, about 80
per lb. (5-6 nutmeg per oz.), making them easier to grate by
hand. Ten seconds of rubbing on a small-holed grater will
yield ¹/2 tsp. of fresh, flavorful nutmeg. Grenada in the West
Indies grows some of the finest nutmeg in the world. When
using Grenadian nutmeg, use ²/3 of what the recipe calls for,
it is very potent. Nutmeg is a must for BBQ sauce. In Europe,
nutmeg is used atop most bakery and hot chocolate.
Crushed Brown Canadian Mustard Seeds
Fine Ground East Indian Nutmeg
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .9 oz.) #45531 $ 2.09
1⁄ 2 cup glass jar (net 1.9 oz.) #45557 $ 3.09
4 oz. bag #45544 $ 1.89
8 oz. bag #45586 $ 2.79
1 lb. bag #45515 $ 4.60
Mustard Seed
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 $ 2.19
1⁄ 2 cup glass jar (net 2.9 oz.) #55350 $ 3.35
4 oz. bag #55347 $ 1.89
8 oz. bag #55389 $ 2.79
1 lb. bag #55318 $ 4.60
Brown Canadian Mustard Seed
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.15
1⁄ 2 cup glass jar (net 2.5 oz.) #55550 $ 3.25
4 oz. bag #55547 $ 1.89
8 oz. bag #55589 $ 2.79
1 lb. bag #55518 $ 4.60
38
Penzeys spices | Winter
1⁄4 cup jar (net 1.0 oz.) #45636 $2.89
1⁄ 2 cup glass jar (net 2.2 oz.) #45652 $ 4.75
4 oz. bag #45649 $ 4.45
8 oz. bag #45681 $ 7.89
1 lb. bag #45610 $ 14.80
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 3.15
1⁄ 2 cup glass jar (net 2.4 oz.) #48558 $ 5.29
4 oz. bag #48545 $ 5.45
8 oz. bag #48587 $ 9.85
1 lb. bag #48516 $ 18.70
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 2.49
4 oz. bag #55642 $ 6.69
8 oz. bag #55684 $ 12.39
1 lb. bag #55613 $ 19.80
Old World Seasoning
Old World Seasoning is a popular, lower salt, allpurpose blend. Sprinkle on chicken, beef and fish
before baking, 1-2 tsp. per pound. Perfect for sauteed
vegetables—from zucchini to pea pods. Hand-mixed
from: paprika, salt, sugar, celery, garlic, onion, black
pepper, parsley, dill seed, caraway, turmeric, dill weed, bay
leaf, marjoram, thyme, savory, basil and rosemary.
1⁄4 cup jar (net 1.1 oz.) #22334 $ 3.15
1⁄ 2 cup glass jar (net 2.5 oz.) #22350 $ 5.15
4 oz. bag #22347 $ 4.59
8 oz. bag #22389 $ 7.99
1 lb. bag #22318 $14.90
Onion Powder
Onion powder adds lots of flavor, and is a convenient way
to slip onions past children. White onion has sweet raw
onion flavor, toasted onion has a French onion flavor. To
make Onion Salt: Mix 1 TB Onion Powder with 3 TB salt.
Californian White Onions, Granulated
1⁄4 cup jar (net 1.1 oz.) #47135 $ 2.29
1⁄ 2 cup glass jar (net 2.4 oz.) #47151 $ 3.59
4 oz. bag #47148 $ 2.95
8 oz. bag #47180 $ 4.85
1 lb. bag #47119 $ 8.70
Californian Toasted Onions, Granulated
1⁄4 cup jar (net 1.2 oz.) #47230 $ 2.29
1⁄ 2 cup glass jar (net 2.5 oz.) #47256 $ 3.59
4 oz. bag #47243 $ 2.95
8 oz. bag #47285 $ 4.85
1 lb. bag #47214 $ 8.70
Onions
Dehydrated onions are great to keep on hand for those
times when you've run out just when you need them the
most. White onions have the flavor of a sweet onion, without
the sharpness of raw onions, ideal for those who like the
flavor without the bite. Toasted onions have a “French Onion”
flavor, very nice for roasts. 2 TB = 1 small onion.
Minced (1/8" bits) Californian White Onions
1⁄4 cup jar (net 1.0 oz.) #46633 $ 2.25
1⁄ 2 cup glass jar (net 2.0 oz.) #46659 $ 3.49
4 oz. bag #46646 $ 2.75
8 oz. bag #46688 $ 4.45
1 lb. bag #46617 $ 7.90
Minced (1/8" bits) Californian Toasted Onions
1⁄4 cup jar (net .8 oz.) #46938 $ 2.19
1⁄ 2 cup glass jar (net 1.7 oz.) #46954 $ 3.35
4 oz. bag #46941 $ 2.75
8 oz. bag #46983 $ 4.45
1 lb. bag #46912 $ 7.90
Orange Peel
Orange Peel is sweeter and less expensive than lemon
peel, making it the perfect addition to coffee cake,
banana bread, wafﬂe batter, cheesecake and muffins.
Sprinkle on hot cereal or add to potpourri. To rehydrate:
Use 3 parts water to 1 part peel, let stand 15 minutes.
Substitute ¹/3 as much dry as recipe calls for.
1⁄4 cup glass jar (net .8 oz.) #47430 $ 2.39
1⁄ 2 cup glass jar (net 1.9 oz.) #47456 $ 4.25
1 cup glass jar (net 3.8 oz.) #47472 $ 8.19
2 cup glass jar (net 7.7 oz.) #47427 $ 16.19
Smoked Spanish-Style Paprika
Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked over traditional oak fires.
Awesome flavor and perfect color, good on just about everything. Sprinkle on chicken
and fish before cooking, add to sauces, soups and salad dressings. Try some today.
1⁄4 cup jar (net 1.0 oz.) #48037 $ 2.99
1⁄2 cup glass jar (net 2.4 oz.) #48053 $ 4.95
4 oz. bag #48040 $ 4.79
8 oz. bag #48082 $ 8.55
1 lb. bag #48011 $ 16.10
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.
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
Ozark Seasoning
A classic Southern blend of black pepper and herbs.
What could be better than the flavor of fried chicken
without the fat? Sprinkle Ozark Seasoning on chicken,
fish or chops, bake or saute for mouth-watering flavor
and a healthy meal. Use about 1 tsp. of Ozark on each
chicken breast, pork chops or fish fillets. Sprinkle on
green beans - almost as good as the meat. Another
great use for Ozark Seasoning is in scrambled eggs.
Hand-mixed from: salt, Tellicherry black pepper, spices
and herbs, granulated garlic, and paprika.
1⁄4 cup jar (net 1.4 oz.) #24138 $ 3.65
1⁄ 2 cup glass jar (net 3.5 oz.) #24154 $ 6.15
4 oz. bag #24141 $ 6.25
8 oz. bag #24183 $ 12.15
1 lb. bag #24112 $ 23.20
1⁄4 cup jar (net 1.0 oz.) #47535 $ 2.89
1⁄ 2 cup glass jar (net 2.4 oz.) #47551 $ 4.75
4 oz. bag #47548 $ 4.45
8 oz. bag #47580 $ 7.89
1 lb. bag #47519 $ 14.80
Hungarian-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 $ 2.89
1⁄ 2 cup glass jar (net 2.5 oz.) #47656 $ 4.79
4 oz. bag #47643 $ 4.45
8 oz. bag #47685 $ 7.89
1 lb. bag #47614 $ 14.80
Californian-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 $ 2.79
1⁄ 2 cup glass jar (net 2.4 oz.) #47856 $ 4.55
4 oz. bag #47843 $ 4.15
8 oz. bag #47885 $ 7.29
1 lb. bag #47814 $ 13.60
Broken Leaf Turkish Oregano
1⁄4 cup jar (net .2 oz.) #31730 $ 1.49
1⁄2 cup glass jar (net .5 oz.) #31756 $ 3.09
1 oz. bag #31769 $ 2.45
4 oz. bag #31743 $ 5.59
8 oz. bag #31785 $ 10.19
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 1.49
1⁄2 cup glass jar (net .4 oz.) #31851 $ 2.99
1 oz. bag #31864 $ 2.45
4 oz. bag #31848 $ 5.59
8 oz. bag #31880 $ 10.19
Saffron
Saffron is the stigma of the fall
flowering crocus. Peek inside
most any flower and you will see
three threadlike filaments. These are
stigma— but only in the saffron crocus
are these stigma worth thousands
of dollars per pound. Saffron is so
valuable because it is a very labor
intensive crop; only 5-7 pounds of
saffron can be produced from each
acre of land. This makes saffron
the most expensive spice by
weight. However, saffron isn't the
most expensive by use because a
little goes a long way. A single gram
of saffron easily translates into golden
color and fragrant flavor in 10 recipes
of saffron rice, several batches of bread,
or a couple of big pots of paella.
Spanish Coupé Saffron is the top grade of the
Spanish Saffron crop. Extra hand labor is used to
remove every bit of the yellow saffron style material,
leaving 100% beautiful pure red saffron threads.
Spanish Coupé Saffron is a truly excellent crop,
especially nice for the traditional Spanish dishes.
Coupé Quality Spanish Saffron
(100% red saffron threads)
Net 1⁄2 gram #57338 $ 8.49
Net 1 gram #57352 $ 15.99
Net per 1⁄4 oz. #57381 $ 81.99
Spanish Superior Saffron is the most widely
available saffron and is a very good crop. Spanish
Superior Saffron has a bit of the yellow style
material left attached to some of the saffron
stigmas, so it is not quite as strong as Spanish
Coupé Saffron.
Superior Quality Spanish Saffron
(90% red saffron threads, 10% yellow saffron styles)
Net 1⁄2 gram #57738 $ 7.49
Net 1 gram #57754 $ 13.99
Net per 1⁄4 oz. #57783 $ 65.99
Classic Saffron Rice
1
2
1
1
1
⁄2
1
Cup long-grain white rice
Cups water or chicken stock
TB. butter
TB. finely minced onion (optional)
tsp. salt
small pinch SAFFRON, crumbled
Place butter and minced onion in a heavy
quart saucepan. Saute over medium
heat until onion is translucent. Add rice,
SAFFRON, water or stock and salt. Bring
to a rolling boil. Cover, reduce heat to
simmer, cook until rice is tender and
liquid is absorbed (about 18 minutes).
Serves: 4; Prep. time: 2 min. Cook: 25 min.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
39
Lemon Rice
Cathy writes, “This simple side is the first Indian dish
I learned to prepare.”
Cathy Weber, seated at left between daughter Krystal and husband Kevin, enjoys a visit
to New York City where family members gathered for a wedding.
I
40
Penzeys spices | Winter
Cathy Weber
’ve spent the last three years
working towards being a leaner,
healthier me,” says Cathy Weber of
Carmel, Indiana, who was diagnosed
with viral myocarditis in 2007. “One
huge change has been to adopt a
salt-free diet based on healthy
Indian-style cooking using few
processed foods and a dizzying
variety of spices—which is how I
discovered Penzeys!
“My weakened condition made it
difficult to spend a lot of time on my
feet—15 minutes was generally my
max. Meals weren’t just about how
something tasted or the amount of
sodium/fat/carbs/calories a dish
had, it was also about being able to
prepare something without
exhausting myself. And since nearly
all of my cooking shortcuts involved
using processed foods, I was
struggling to control the level of
sodium in my diet.
“A neighbor in California
introduced me to Indian cooking.
After Radisha heard about my health
problems she urged me to give Vedic
cooking methods a try. Based on
ancient Hindu text, Vedic cooking
involves balancing meat, grains,
spices and so forth.
“I should stress that Indian food
is not necessarily healthy—especially
the type served in restaurants or
available as frozen meals. However,
Indian-style cooking, especially using
Vedic principles, is very good for
your body if done correctly.
“As with all cooking it’s the
combination of ingredients that
makes the difference. I believe that
folic acid is important to heart health
so I use foods rich in that, such as
chickpeas, lentils, okra and onions.
There are many heart-healthy foods,
but the ones I cook with almost daily
include carrots, spinach, broccoli,
sweet potatoes, tomatoes, peppers
and squash.
“I think what I love best about
Indian cooking is the way the house
smells after a meal. Several times I’ve
returned home and immediately I’m
enveloped in the warm, soothing
smell of fragrant spices. It’s a
wonderful experience, like being
hugged.”
2 Cups cooked rice
2 TB. ghee—clarified butter (see
recipe below)
1 tsp. WHOLE MUSTARD SEED,
brown or yellow
1 tsp. lentils
1 tsp. split dal (use a second tsp. lentils
if you don’t have dal, a split yellow pea)
1
⁄4 tsp. TURMERIC
1
1 ⁄2 TB. green chilies, finely chopped
(about 1 large jalapeno)
2TB. fresh cilantro, washed and finely
chopped
1 tsp. lemon juice
Heat the ghee over medium-high heat in a nonstick pan. Add the MUSTARD SEED and wait for it
to begin sputtering. Immediately reduce the heat
to low and add the lentils, dal and TURMERIC.
Cook for 3-5 minutes or until the mixture turns
yellow-orange. Add the chilies, cilantro and lemon
juice. Remove the pan from the heat and add the
rice. Toss gently to coat well and serve.
Prep. time: 20 minutes to cook rice
Cooking time: 5 minutes
Serves: 5
Ghee
Clarified butter is the first ingredient in most
traditional Indian recipes. This is a traditional
recipe for clarifying butter the Indian way. You
can purchase commercially prepared ghee at any
market which carries Indian groceries; however, it is
easy to prepare at home. You can cook at a higher
temperature with clarified butter, and it is easier. If
you don’t clarify the butter, watch it carefully and stir
often so it doesn’t burn.
1 lb. unsalted butter
Melt the butter in a large skillet over medium-low
heat. Let the melted butter sputter and crackle
for about 20 minutes, during which time foam
will cover the surface. You’ll need to occasionally
push this foam aside to check the milk solids at
the bottom of the skillet. Cook for 15-20 more
minutes; the milk solids will begin to brown and
the liquid will smell like popcorn. Remove from
the heat and strain all the solids out using a
colander lined with cheese cloth. Allow the ghee
to cool before storing in an air-tight jar. This will
keep in the refrigerator for up to 3 months.
Prep. time: 0
Cooking time: 40 minutes
Yield: about 11⁄2 cups ghee
Nutritional Information for Lemon Rice: Servings 5;
Serving Size 1/2 cup (70g); Calories 130; Calories from fat 45;
Total fat 5g; Cholesterol 15mg; Sodium 0mg; Carbohydrate 18g;
Dietary Fiber 0g.
Butter Chicken
Cathy shares, “This is the first entrée I learned to prepare. It is a popular dish and there are many versions. I make up a batch of sauce and
offer it with chicken and/or vegetables. My daughter, age 21, often asks me to make a batch for her to take back to her college dorm.”
2 lbs. bone-in, skin-on chicken breasts
Sauce:
1 TB. ghee (clarified butter)
1 medium onion, finely chopped
1⁄2 tsp. grated fresh ginger or 1⁄4 tsp.
POWDERED GINGER
1 clove garlic, minced (1⁄4 tsp. PENZEYS
MINCED GARLIC)
2-3 TB. green chilies, finely chopped
(roughly 2 jalapeños)
3⁄4 Cup tomato puree
2 tsp. SWEET CURRY POWDER
2 tsp. GARAM MASALA
1 tsp. GROUND CUMIN
1⁄2 tsp. REGULAR CHILI POWDER
4 oz. unsalted butter (1 stick)
6 oz. plain yogurt
2 TB. fresh cilantro (optional)
Vegetarian version:
4 medium potatoes, cooked and cubed
11⁄2-2 Cups cooked chickpeas
Preheat oven to 350°. Wash the chicken and pat
dry. Place on a baking sheet and bake at 350° for
1 hour.
While the chicken is baking, prepare the sauce.
Melt the ghee in a large, non-stick pan over
medium-high heat. Add the onion and cook
until golden brown. Add the ginger, garlic (if
using fresh) and green chilies. Cook for 1 minute
before adding the tomato puree. Add the CURRY
See spice Index on page 61
POWDER, GARAM MASALA, CUMIN, CHILI POWDER
POWDERED GINGER and PENZEYS MINCED GARLIC
and cook for 2-3 minutes. Reduce the heat to low,
add the butter and cook, stirring constantly, until
the butter is melted. Remove from the heat and
add the yogurt; mix well. Cover and set aside.
Remove the chicken from the oven and let cool
slightly. Remove the meat from the bones and
place in a baking dish. Add the sauce and mix.
Cover and bake at 350° for 15 minutes. Remove the
lid and bake an additional 5-10 minutes. Sprinkle
with fresh cilantro before serving, if desired.
NEW!
Penzeys Minced Garlic
Full of delicious fresh flavor.
Add rich garlic tastiness to all your
favorite foods with one easy shake.
Vegetarian version: Peel, cube and boil the
potatoes. Drain well before adding to the sauce.
Add the chickpeas and mix well. Sprinkle with fresh
cilantro before serving if desired.
Prep. time: 20 minutes
Cooking time: 1 hour for chicken plus 20 minutes
baking/sauce-making time
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 cup (196g);
Calories 380; Calories from fat 230; Total fat 26g; Cholesterol
125mg; Sodium 95mg; Carbohydrate 7g; Dietary Fiber 1g.
Nutritional Information for Vegetarian Version: Servings 6;
Serving Size 1 cup (247g); Calories 340; Calories from fat 180;
Total fat 20g; Cholesterol 50mg; Sodium 35mg; Carbohydrate 36g;
Dietary Fiber 6g.
1-800-741-7787 | www.penzeys.com
41
Panko-Breaded Chicken
This quick and delicious recipe from Barbara Gilbert
is even better with a drizzle of her Momo’s Raspberry
Dressing.
2 4-6 oz. boneless/skinless chicken breasts
⁄2 tsp. GRANULATED GARLIC POWDER
1tsp. salt free seasoning—PASTA SPRINKLE,
SUNNY SPAIN, MURAL OF FLAVOR and
TUSCAN SUNSET are all great
1 Cup panko bread crumbs
1 egg, beaten
1
⁄3 Cup canola oil
1
Wash the chicken and pat dry. Place between two
pieces of plastic wrap and pound to about 1⁄4-inch
thickness with a meat mallet or the bottom of a
heavy jar. In a wide shallow bowl, combine the
GARLIC, SEASONING of CHOICE and the bread
crumbs and mix well. Dip the chicken in the egg
and then in the bread crumbs, coating both sides.
Heat the canola oil over medium-high heat.
Cook the chicken about 3-4 minutes per side
until golden. Flip carefully to keep the delicious
crumbs on!
Prep. time: 10 minutes
Cooking time: 6 minutes
Serves: 2
Nutritional Information: Servings 2; Serving Size 1 piece (203g);
Calories 440; Calories from fat 120; Total fat 14g; Cholesterol
225mg; Sodium 210mg; Carbohydrate 29g; Dietary Fiber 1g.
Momo’s Raspberry Dressing
This dressing from Barbara is like a sweet taste of
summer—especially nice during the chilly days of
winter. Turn to page 16 for Barbara’s story.
⁄3 Cup vinegar (Barbara uses white balsamic
1
1
⁄2 1
⁄2 1
⁄2 1
1
1
⁄2 1
⁄2
1
vinegar or raspberry vinegar)
Cup sugar
Cup vegetable oil
tsp. salt
small onion, chopped
tsp. REGULAR MUSTARD POWDER
TB. water
tsp. WHOLE BLUE POPPY SEEDS
TB. RASPBERRY ENLIGHTENMENT
Combine all of the ingredients in a blender and
puree until the desired consistency.
Prep. time: 5 minutes
Cooking time: none
Yield: about 2 cups
Nutritional Information: Servings 16; Serving Size 2 TB. (31g);
Calories 150; Calories from fat 130; Total fat 14g; Cholesterol 0mg;
Sodium 75mg; Carbohydrate 8g; Dietary Fiber 0g.
42
Penzeys spices | Winter
Parisien Bonnes Herbes
Poppy Seed
1⁄ 4 cup jar (net .2 oz.) #14535 $ 1.85
1⁄ 2 cup glass jar (net .3 oz.) #14551 $ 3.39
4 oz. bag #14548 $ 9.15
Whole Blue Dutch A-1 Poppy Seed
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.
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.
Sweet blue poppy seeds are used in baking, on breads,
rolls, muffins, and cake. Also great for fruit salad
dressing. Poppy seeds have a high, ﬂavorful oil content.
Refrigerate or freeze during summer months. White
poppy seeds are used in Indian cooking adding
thickness, texture, and ﬂavor to long cooking sauces.
1⁄4 cup jar (net 1.2 oz.) #57538 $ 2.39
1⁄ 2 cup glass jar (net 2.6 oz.) #57554 $ 3.75
4 oz. bag #57541 $ 2.65
8 oz. bag #57583 $ 4.25
1 lb. bag #57512 $ 7.50
Whole White Indian Poppy Seed
1⁄4 cup jar (net .1 oz.) #31930 $ 1.39
1⁄ 2 cup glass jar (net .2 oz.) #31956 $ 2.79
1 oz. bag #31969 $ 2.75
4 oz. bag #31943 $ 6.29
8 oz. bag #31985 $ 11.59
1⁄4 cup jar (net 1.1 oz.) #57433 $ 2.39
1⁄ 2 cup glass jar (net 2.6 oz.) #57459 $ 3.75
4 oz. bag #57446 $ 2.65
8 oz. bag #57488 $ 4.25
1 lb. bag #57417 $ 7.50
Pasta Sprinkle
Pork Chop Seasoning
Pasta Sprinkle is the perfect
all-purpose combination of
herbs, wonderful sprinkled
on chicken or fish before
baking, on steamed or
sauteed vegetables, and on
pasta as a side dish. Toss
warm, freshly cooked pasta
with a bit of butter, olive oil, or meat drippings; ¹/2 tsp.
Pasta Sprinkle per serving; and a splash of balsamic or
red wine vinegar. For spaghetti, lasagna, or pizza, add
Pasta Sprinkle to the tomato sauce, 1-2 tsp. per quart.
Hand-mixed from: California basil, Turkish oregano, French
thyme, and minced garlic.
1⁄4 cup jar (net .2 oz.) #14630 $ 1.85
1⁄ 2 cup glass jar (net .6 oz.) #14656 $ 3.69
1 oz. bag #14669 $ 3.09
4 oz. bag #14643 $ 7.15
8 oz. bag #14685 $ 13.15
Pickling Spice
A high-quality blend for all pickling and canning.
Hand-mixed from: yellow and brown mustard seeds,
allspice, cinnamon, bay leaves, dill seed, cloves, ginger,
black peppercorns, star anise, coriander, juniper, mace,
cardamom, crushed red pepper.
Pork Chop Seasoning has a wonderful smoky flavor—it’s
the best darn blend for pork—from chops to roasts,
baked, broiled or grilled. Start with 1 tsp. per pound,
shake on before cooking. Also great for turkey. For smoky
ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu
sandwich, slice tofu, sprinkle heavily with seasoning on
both sides, and cook until golden in a lightly oiled pan
over medium heat for a taste like bacon. Hand-mixed
from: salt, garlic, white pepper, onion, ginger, and natural
hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 4.09
1⁄ 2 cup glass jar (net 3.3 oz.) #23357 $ 6.99
4 oz. bag #23344 $ 5.99
8 oz. bag #23386 $ 10.85
1 lb. bag #23315 $ 20.60
Poultry Seasoning
A traditional poultry rub and stuffing seasoning, a
sage-rich Southern blend. For mouth-watering
stuffing, just mix in ¹/2 tsp. of Poultry Seasoning for
each 4 cups of dressing. Poultry Seasoning is also nice
rubbed on chicken, turkey, and pork. Hand-mixed
from: sage, white pepper, bell peppers, lemon peel, savory,
rosemary,dill weed, allspice, thyme, marjoram, ginger.
1⁄ 4 cup jar (net .6 oz.) #14735 $ 2.55
1⁄ 2 cup glass jar (net 2.0 oz.) #14751 $ 3.95
4 oz. bag #14748 $ 3.29
1⁄4 cup jar (net .6 oz.) #15037 $ 2.75
1⁄2 cup glass jar (net 1.2 oz.) #15053 $ 4.39
4 oz. bag #15040 $ 6.25
8 oz. bag #15082 $ 11.45
1 lb. bag #15011 $ 21.80
Pizza Seasoning
Pumpkin Pie Spice
Pizza Seasoning is one of our favorites, both for adding
spicy Italian flavor to bland frozen pizzas and for
boosting the flavor of low-fat dishes, such as making
Italian-style sausage with ground turkey. Pizza
Seasoning also gives an almost meaty flavor to plain
old tomato sauce, as the fennel seed makes it taste like
you’ve added Italian sausage without the fat. Mix 1 TB.
Pizza Seasoning in 1-2 cups tomato sauce, brush on
pizza crust or pita bread and sprinkle with cheese and
toppings as desired. For sausage, use 1 TB. per lb.
Hand-mixed from: salt, fennel seed, oregano, sugar, garlic,
black pepper, basil, onion, red pepper.
A sweet and spicy addition to all kinds of baked goods.
Use 2-3 tsp. in a 9 inch pie, but don’t stop there. An
all-purpose baking spice, perfect for banana bread,
carrot cake, muffins, coffee cake, use ¹/2 tsp. per cup
batter. Hand-mixed from: China cinnamon, allspice,
nutmeg, ginger, mace, cloves.
1⁄4 cup jar (net 1.0 oz.) #15132 $ 3.29
1⁄ 2 cup glass jar (net 2.0 oz.) #15158 $ 5.49
4 oz. bag #15145 $ 6.25
8 oz. bag #15187 $ 11.45
1 lb. bag #15116 $ 21.80
Raspberry Enlightenment
Our Creative Cook has been working for awhile now to
come up with something to use in rotation with
balsamic vinegar to add tartness, sweetness and that
dash of flavor that so many of today’s quick cooked
meals want. Raspberry Enlightenment helps. Don’t think
of it as a way to make things taste like raspberry; think of
it as a background flavor that makes everything taste
better, especially vegetables, pasta, salads and
quickly-cooked meats. Give it a try. It is designed to help
you explore your own creativity. Ingredients: raspberries,
sugar, water, tapioca starch, spices, citric acid.
1 cup glass jar (net 9.5 oz) #97185 $ 6.59
Rosemary
Rosemary is the perfect herb for seasoning pork and
lamb, from chops to roasts. Try rosemary on chicken and
fish with garlic, pepper and salt. Rosemary is often used
with oregano in Italian dishes. If you are cooking for
children, the powdered rosemary is nice.
Whole Spanish Rosemary Leaves
The size and shape of Christmas tree needles
1⁄4 cup jar (net .3 oz.) #33039 $ 1.55
1⁄ 2 cup glass jar (net .8 oz.) #33055 $3.09
1 oz. bag #33068 $ 1.69
4 oz. bag #33042 $ 3.79
8 oz. bag #33084 $ 6.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 1.69
1⁄ 2 cup glass jar (net 1.2 oz.) #33150 $ 3.55
1 oz. bag #33163 $ 1.89
4 oz. bag #33147 $ 4.29
8 oz. bag #33189 $ 7.55
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn't stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.29
1⁄ 2 cup glass jar (net 1.1 oz.) #33255 $ 3.59
4 oz. bag #33242 $ 4.15
8 oz. bag #33284 $ 7.29
1 lb. bag #33213 $ 13.60
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 $ 1.39
1⁄ 2 cup glass jar (net .5 oz.) #33350 $ 2.89
1 oz. bag #33363 $ 1.85
4 oz. bag #33347 $ 4.09
8 oz. bag #33389 $ 7.09
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1⁄4 cup jar (net .4 oz.) #33439 $ 1.79
1⁄ 2 cup glass jar (net .8 oz.) #33455 $ 3.59
1 oz. bag #33468 $ 2.75
4 oz. bag #33442 $ 6.29
8 oz. bag #33484 $ 11.59
1⁄4 cup jar (net 1.2 oz.) #23236 $ 3.15
1⁄ 2 cup glass jar (net 2.5 oz.) #23252 $ 5.15
4 oz. bag #23249 $ 4.59
8 oz. bag #23281 $ 7.99
1 lb. bag #23210 $ 14.90
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
43
Buttermilk Ranch
Ranch style salad dressing is lower in fat than most, as it
uses buttermilk for flavor and body. Also excellent for fresh
vegetable dip, or sprinkled on baked chicken or fish, 1-2
tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1
TB. water, let stand five minutes, then whisk with ¹/2 cup
buttermilk and ¹/2 cup mayonnaise. For a lower calorie
version use low-fat mayonnaise, or up the proportion of
buttermilk, which will make the dressing thinner, but
equally tasty. Ranch dressing should be refrigerated, check
the freshness date on the buttermilk carton, and write it
on the dressing bottle. Hand-mixed from: salt, bell peppers,
garlic, onion, sugar, black pepper, parsley, thyme and basil.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #26053 $ 5.29
4 oz. bag #26040 $ 4.89
8 oz. bag #26082 $ 8.69
1 lb. bag #26011 $ 16.30
Country French Vinaigrette
Making your own salad dressing is
easy and inexpensive, and the finished
product is far better than those sold at
the supermarket. Each dressing can be
tailored to your individual tastes and
the fat and calorie content are yours to
control. Feel free to experiment—make
the Italian dressing as a vinaigrette or a
creamy style, add a teaspoon of Dijon
mustard or a handful of chopped chives,
whatever you’d like. These dressings are
also great for fresh vegetable or chip dip
or as flavorful sandwich spreads; just
use the creamy styles, such as Buttermilk
Ranch, Creamy Peppercorn or Green
Goddess. All of the dressings are
delicious on pasta or potato salad and
make nice marinades for chicken or fish.
Dressings can be made ahead of time and
stored in the refrigerator—so they can be
ready when your salad is, without having
to be mixed each time.
A variation of classic French Vinegar and Oil dressing,
but lighter, perfect for today's salads. Filled with flavorful
French herbs, not too tart, lightly thickened by crushed
brown mustard. Basic recipe for 1 cup dressing: Mix 1-2
TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk
in ¹/3 cup red wine vinegar and ¹/2 cup olive oil,
refrigerate. Hand-mixed from: sugar, brown mustard, salt,
garlic, black pepper, lemon, onion, French tarragon, white
pepper, chives, thyme and cracked rosemary.
1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 3.25
1⁄ 2 cup glass jar (net 2.6 oz.) #26158 $ 5.39
4 oz. bag #26145 $ 4.89
8 oz. bag #26187 $ 8.69
1 lb. bag #26116 $ 16.30
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great spread on turkey or roast
beef sandwiches, or as a dip for fresh garden vegetables.
Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream and ¹/2 cup mayonnaise. Thin with a few tablespoons of vinegar or water.
Reduced fat mayo or sour cream can be used, and yogurt
works well as a replacement for sour cream. Hand‑mixed
from: Tellicherry cracked black pepper, coarse salt, sugar,
garlic, thyme and parsley.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 3.19
1⁄ 2 cup glass jar (net 2.5 oz.) #26253 $ 5.29
4 oz. bag #26240 $ 4.89
8 oz. bag #26282 $ 8.69
1 lb. bag #26211 $ 16.30
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2
TB. seasoning with 2 TB. water, let stand 5 min. Add 1⁄4
cup olive oil, 1⁄4 cup salad oil, 1⁄3 cup red wine vinegar
(or 1⁄4 cup balsamic vinegar and 2 TB. water), plus 1 tsp.
sugar if desired. Use to dress vegetable salads, chicken
and pasta salads, or a plain lettuce salad. For gyros, mix
1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil
and 1 TB. lemon juice. Combine with 1 lb. cubed lamb
(traditional), pork or chicken, refrigerate 2 hours. Broil
until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB.
cucumber for gyro sauce. Also great on grilled, baked
or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed
from: coarse salt,  Turkish oregano, garlic, lemon, black
pepper, marjoram.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.15
1⁄2 cup glass jar (net 2.3 oz.) #21953 $ 5.15
4 oz. bag #21940 $ 4.89
8 oz. bag #21982 $ 8.69
1 lb. bag #21911 $ 16.30
44
Penzeys spices | Winter
Green Goddess
Salt-free. An old-fashioned, classical style salad dressing,
somewhat like a mild, sweet, herb-filled creamy Italian,
heavy on the basil and dill. This base is not only nice for
green salads, it is great for fresh vegetable dip or as a light,
refreshing alternative to tartar sauce on baked or fried
fish. This base is very good without salt, but salt can be
added to taste (try ¹/2 tsp. per cup), or a squeeze of lemon
juice could be added in place of salt. To make one cup of
dressing, mix 1 rounded TB. GREEN GODDESS in 2 TB.
water, let stand 5 minutes. Whisk with 2⁄3 - 3⁄4 cup regular
or low-fat mayonnaise and 1 TB. vinegar. This dressing will
be thick (nice for dip), thin with 1-2 TB. water if desired.
Store in the refrigerator. Hand-mixed from: green onion,
sugar, basil, celery flakes, minced garlic and dill weed.
1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 2.75
1⁄ 2 cup glass jar (net 1.4 oz.) #16450 $ 4.39
4 oz. bag #16447 $ 5.59
8 oz. bag #16489 $ 10.09
1 lb. bag #16418 $ 19.10
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup, a
standard dressing bottle full, mix 1 TB. seasoning in 1
TB. water, let stand 5 minutes, then whisk well with ²/3
cup vegetable oil and ¹/3 cup vinegar. To reduce the
calories, use ²/3 cup of a mild vinegar, such as rice
vinegar, and ¹/3 cup oil. For creamy Italian dressing, mix
2 TB. seasoning with 2 TB. water, let stand 5 minutes,
then whisk with ¹/2 cup sour cream or yogurt and ¹/2
cup mayonnaise, thin with 1-2 TB. of vinegar. To create
a salt-free Italian dressing, see Italian Herb Mix.
Hand-mixed from: sugar, salt, garlic, onion, red bell
pepper, oregano, basil, marjoram, rosemary, thyme.
1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 3.39
1⁄ 2 cup glass jar (net 3.1 oz.) #26558 $ 5.69
4 oz. bag #26545 $ 4.59
8 oz. bag #26587 $ 7.99
1 lb. bag #26516 $ 14.90
Salsa Salad Seasoning
A spicy, Mexican style blend for coating fresh salsa,
black bean or green salads. Traditional and best mixed
with freshly squeezed lime juice and corn oil. Blend 1-2
TB. in 2 TB. water, let stand 5 minutes. Mix with ¹/2 cup
corn oil and 1⁄3 cup fresh lime juice (3 medium limes).
Whisk briskly and refrigerate. Perfect poured over
harvest tomatoes tossed with red onions and goat
cheese. Hand-mixed from: sugar, ancho chili pepper,
flake salt, garlic, onion, cumin, black pepper, cayenne,
cilantro, Mexican oregano, chives, bay leaf and chipotle
pepper.
1⁄ 4 cup jar (net 1.2 oz.) #26637 $ 3.15
1⁄ 2 cup glass jar (net 2.5 oz.) #26653 $ 5.15
4 oz. bag #26640 $ 4.59
8 oz. bag #26682 $ 7.99
1 lb. bag #26611 $ 14.90
North African-Inspired Salmon Salad
This is a quick, delicious and satisfying main-dish salad from Emily Sommer. Our Country French Vinaigrette would also be really nice with the spicy salmon.
Spice rub:
1⁄2 tsp. salt
1 tsp. GROUND CORIANDER
1 tsp. GROUND CUMIN
1⁄2 tsp. SMOKED SPANISH-STYLE PAPRIKA
1 tsp. brown sugar
1 tsp. GRANULATED GARLIC POWDER
Dressing:
2 TB. light mayonnaise
1 TB. honey
1 tsp. Dijon-style mustard
2 TB. sherry vinegar or white wine vinegar
1 TB. olive oil
1 tsp. WHOLE FENNEL SEED
1⁄2 tsp. SMOKED SPANISH-STYLE PAPRIKA
1⁄2 tsp. GROUND CORIANDER
Salad:
2 6-oz. salmon filets
6-8 Cups salad greens
2 carrots, grated
4 TB. chopped, dried dates
2 TB. toasted pine nuts
See spice Index on page 61
Combine all of the spice rub ingredients and mix
well. You will have plenty of rub left over for future
recipes. Combine the dressing ingredients and stir
until smooth and blended.
Rub the salmon evenly with the spice rub. Grill,
broil or pan-sear to your desired level of doneness.
We cooked ours on a grill pan, skin side up for
three minutes, then skin side down for another 5
minutes over medium-high heat. While the salmon
cooks, divide the salad greens between two plates.
Sprinkle with the carrots, dates and pine nuts. Place
the salmon filets on top of the salads and drizzle
with dressing. Serve extra dressing on the side.
Prep. time: 15 minutes
Cooking time: 8 or so
Serves: 2
Nutritional Information: Servings 2; Serving Size 1 salad with
2 TB. dressing (452g); Calories 490; Calories from fat 210; Total
fat 23g; Cholesterol 95mg; Sodium 470mg; Carbohydrate 34g;
Dietary Fiber 8g.
1-800-741-7787 | www.penzeys.com
45
Beef Soup Base and Seasoning
For rich beef stock use ¹/2 - 3/4 tsp. Beef Base for each
cup (8 oz.) hot water. This is equivalent to 1 bouillon
cube, though Beef Base has more flavor and less salt.
Plain beef broth is wonderful when you’re under the
weather, or add noodles or vegetables for a quick lunch.
To “beef up” the flavor of soup, stew or gravy, add 2-3
tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp.
Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef
drippings to enhance the flavor of 2 cups gravy.
(net 8.0 oz.) #90186 $ 8.39
Chicken Soup Base and Seasoning
For rich chicken stock use ¹/2 - 3/4 tsp. Chicken Base for
each cup (8 oz.) hot water. This is equivalent to 1
bouillon cube, though Chicken Base has more flavor
and less salt. Plain broth is great when you’re on a diet,
or add noodles and vegetables for a quick lunch. When
making rice, add 1 tsp. Chicken Base to the water for
rich flavor. Chicken base is used to fortify the flavor of
soup, stew or gravy. For 2 quarts of soup or stew, add
2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken
Base to 2-3 TB. chicken drippings to enhance the flavor
of 2 cups gravy.
(net 8.0 oz.) #90281 $ 8.39
Ham Soup Base and Seasoning
Our soup bases are great for broth,
soup or gravy, but they also make great
seasonings. Try a little in rice, vegetables
and casseroles—wherever you need
a bit of extra flavor. Refrigeration is
recommended, but not necessary.
Ham Base is traditionally used to add rich, smoky ham
flavor to split pea or bean soup. For 2 quarts soup or
stew made with a ham bone, add 1 TB. Ham Base. For
soup without ham, use ¹/2 - 3/4 tsp. Ham Base per cup
(8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3
TB. drippings from baked ham to enhance the flavor of
2 cups gravy. Ham Base gives a flavorful boost to plain
vegetables or rice, just add a bit to the cooking water.
(net 8.0 oz.) #90586 $ 8.39
Pork Soup Base and Seasoning
For rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork
Base for each cup (8 oz.) hot water. This is equivalent to
1 bouillon cube, though Pork Soup Base has more
flavor and less salt. Try making pork noodle soup for a
nice change of pace, just use pork instead of chicken or
beef, and add 1 TB. Pork Soup Base to 2 quarts soup to
enhance the flavor. For truly great gravy, add 1 tsp. Pork
Base to 2-3 TB. drippings from pork roast or pork
chops for 2 cups gravy.
(net 8.0 oz.) #90881 $ 8.39
46
Penzeys spices | Winter
Seafood Soup Base and Seasoning
For rich seafood stock, use ¹/2 - 3/4 tsp. Seafood base for
each cup (8 oz.) hot water. Seafood stock is a great base
for chowder, gumbo or bisque, or to use in place of
clam juice. To make quick linguine with clam sauce,
cook 1 lb. pasta. While pasta is cooking, heat 2 TB. olive
oil in a large pan over medium heat. Add 2-4 minced
garlic cloves and 1 can clams, reserving the juice. Saute
for 2 minutes, add clam juice, ¹/2 cup water and 1-2 tsp.
Seafood Base. Cook over medium heat 3-5 minutes,
stirring, until reduced by about half. Serve over cooked,
drained pasta.
(net 8.0 oz.) #90986 $ 8.39
Turkey Soup Base and Seasoning
For rich turkey stock, use ¹/2 - 3/4 tsp. Turkey Base for
each cup hot water. This is equivalent to 1 bouillon cube,
though Turkey Base has more flavor and less salt. Plain
broth is good food for those times you’re under the
weather, or add vegetables or noodles for a quick lunch.
Turkey Base is often used to extend turkey gravy for
holiday dinners, or to fortify the flavor of dishes made
with turkey leftovers, such as soup, stew or casseroles.
For 2 quarts of soup or stew made with leftovers, add
2-3 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base
with 4-5 TB. turkey drippings for 3 cups gravy.
(net 8.0 oz.) #90386 $ 8.39
Vegetable Soup Base and Seasoning
Richly flavorful and completely meatless. Make your
own flavorful broth for soups and stews, just add 1 tsp.
to a cup of hot water. Throw a little in the pot to season
pasta and rice, great to add a little oomph to vegetable
casseroles and plain steamed veggies. Wonderful for
poaching fish. Rich roasty carrots form the base of our
new Vegetable Soup base, along with powdered
onions, potatoes and tomatoes.
(net 8.0 oz.) #90481 $ 8.39
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
Grey Sea Salt
From France
Back by popular demand. We discontinued this one for
a while, but it made people sad. We don’t want to make
people sad; we want them to be happy. Has an aroma
that some call nice and flowery. Use small amounts
towards the end of cooking for fish and seafood. Also
nice in fresh baked breads served with unsalted butter.
Coarse Grind
4 oz. bag #96641 $ 3.35
1 lb. bag #96612 $ 10.29
Fine Grind
4 oz. bag #96746 $ 3.45
1 lb. bag #96717 $ 11.45
Kosher-Style Flake Salt
If you only buy one salt this year make it this one. Kosher
Flake salt has a long history and a great taste. The special
shape of the flakes gives this salt the maximum of salt
flavor with the minimum of salt used.
1 lb. bag #96025 $ 1.55
Pacific Sea Salt
Pacific Sea Salt is bright white and produced domestically.
The extra coarse is suitable for grinding in salt mills, the
coarse sea salt will shake out of our standard jar and the
fine variety will work nicely in a home salt shaker.
Seasoned Salt
Flavorful and economical—a sprinkle of our Seasoned
Salt improves the flavor of most every dish. Use in
place of regular salt to season burgers and chicken,
pork chops and fish, eggs, veggies and salads.
Hand-mixed from: Salt, Sugar, Paprika, Onion, Turmeric,
Garlic, Spice Extractives (including oleoresin of paprika,
black pepper, celery, rosemary, thyme).
1⁄ 4 cup jar (net 2.1 oz.) #29238 $ 1.09
1⁄ 2 cup glass jar (net 4.2 oz.) #29254 $ 1.89
4 oz. bag #29241 $ 1.29
8 oz. bag #29283 $ 2.39
1 lb. bag #29212 $ 4.30
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.
Shallots
1 lb. bag #96317 $ 2.29
Savory Leaves
Traditional in bean soup, also nice with grilled chicken,
pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .3 oz.) #33639 $ 1.55
1⁄ 2 cup glass jar (net .8 oz.) #33655 $ 3.09
4 oz. bag #33642 $ 3.49
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
Sandwich Sprinkle
1⁄2 cup glass jar (net .4 oz.) #58056 $ 5.25
1 cup glass jar (net .7 oz.) #58085 $ 10.19
2 cup glass jar (net 1.4 oz.) #58027 $ 17.29
This blend was created for making homemade croutons, but along the way it has become
the lunchtime favorite in the Penzeys breakroom for all types of sandwiches, from crusty
subs to tuna salad. Just shake on, or mix 1 TB. with 1 TB. water, add to 1⁄4 cup vinegar and
1
⁄3 cup oil, shake, and drizzle on your favorite sandwich. To make homemade croutons
(great for using up odds and ends of leftover bread): for each 2 cups of cubed bread
(4 regular slices), use 1 TB. seasoning. Traditional and very flavorful when sautéed in
1-2 TB. butter or olive oil (toss over medium heat for 3-4 minutes, until golden brown).
For crispy, low-fat croutons, coat lightly with a vegetable oil spray, season and bake at 375˚
until brown (8-15 minutes), turning twice while cooking. Hand-mixed from: coarse salt,
garlic, black pepper, basil, oregano, rosemary, thyme, and marjoram.
1⁄4 cup jar (net 1.2 oz.) #27539 $ 3.15
1⁄2 cup glass jar (net 2.5 oz.) #27555 $ 5.15
4 oz. bag #27542 $ 4.59
8 oz. bag #27584 $ 7.99
1 lb. bag #27513 $ 14.90
See spice Index on page 61
Shrimp & Crab Boil Spices
Traditional for boiling shrimp, lobster, crab and fish.
Hand-mixed from: yellow and brown mustard seed,
allspice, coriander, cloves, cracked bay leaf, cracked
ginger, black Tellicherry peppercorns, chili pepper, dill
seed and caraway seed.
1⁄ 4 cup jar (net .7 oz.) #15237 $ 3.29
1⁄ 2 cup glass jar (net 1.4 oz.) #15253 $ 5.49
4 oz. bag #15240 $ 6.25
Whole Indian Black Sesame Seeds
Fine Grind, 40 mesh
1 lb. bag #96212 $ 2.09
1⁄4 cup jar (net 1.6 oz.) #23131 $ 4.09
1⁄ 2 cup glass jar (net 3.3 oz.) #23157 $ 7.89
1 cup glass jar (net 6.3 oz.) #23186 $ 14.49
1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.09
1⁄ 2 cup glass jar (net 2.4 oz.) #57859 $ 3.19
4 oz. bag #57846 $ 1.95
8 oz. bag #57888 $ 2.85
1 lb. bag #57817 $ 4.70
Coarse Grind, 30/60
1 lb. bag #96117 $ 2.29
We took the delicious flavor of shallots—a sweet and
delicate cross between onions and garlic—and added
it to our sea salt. Think light, bright and full of taste, our
new Shallot Salt is wonderful on chicken, soups, salads,
vegetables and eggs. Hand-mixed from: Sea salt,
shallots, magnesium carbonate.
Whole Hulled Mexican White Sesame Seeds
1⁄4 cup jar (net 1.3 oz.) #57938 $ 2.39
1⁄ 2 cup glass jar (net 2.7 oz.) #57954 $ 3.79
4 oz. bag #57941 $ 2.65
8 oz. bag #57983 $ 4.25
1 lb. bag #57912 $ 7.50
Extra Coarse Grind, 10/30 mesh
Shallot Salt
We’re cutting back on salt.
A really good and healthy thing going on
with food right now is that people are
using less salt. We want to be a part of
this. Going forward we will continue to
sell reasonably priced generic salts of the
earth and sea, but we will no longer be
selling the higher priced specialty salts. I
feel things have gotten to a point where
the specialty salts are glamorizing the use
of salt and, with that, encouraging people
to use more of it. I have also found that
along with the marketing of specialty salt
has come a great deal of misinformation,
including claims that some salts don’t
affect your health like others do. This is
just not true and not something we want
to be a part of. Salt is salt, it really is, and it
tastes no different no matter where it
comes from.
With our belief that cooking comes from
caring for those around you we feel part
of that is caring for the well-being of the
people we cook for. We all have our own
relationship with salt and I respect that,
but as a cook and as a business I feel so
much better about working to cut back
on the use of salt rather than encouraging
the use of more. I hope this makes sense
to you,
1-800-741-7787 | www.penzeys.com
47
Sunny Spain Seasoning
(Salt-Free Lemon-Pepper)
The bestselling of all our salt-free blends. Perfect for fish and chicken,
vegetables and salads. Salt-free blends are strong, start with less.
Hand-mixed from: black pepper, citric acid, lemon peel, garlic, onion.
Singapore Seasoning
1⁄4 cup jar (net 1.2 oz.) #15532 $ 3.49
1⁄2 cup glass jar (net 2.4 oz.) #15558 $ 5.85
4 oz. bag #15545 $ 5.99
8 oz. bag #15587 $ 10.85
1 lb. bag #15516 $ 20.60
Star Anise
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.
Whole Star Anise is often used in craftwork.
Broken Star Anise pieces are used in pickling.
Powdered Star Anise is great for baking.
1⁄4 cup jar (net 1.3 oz.) #15332 $ 3.65
1⁄ 2 cup glass jar (net 2.6 oz.) #15358 $ 6.09
4 oz. bag #15345 $ 5.99
8 oz. bag #15387 $ 10.85
1 lb. bag #15316 $ 20.60
Broken Chinese Star Anise Pieces
Southwest Seasoning
Warm chili peppers with onion, garlic, pepper and
cilantro, with a smoky hint of chipotle. Sprinkle meat or
poultry with lemon or lime juice, then rub on
Southwest Seasoning, 1-2 teaspoons per pound. Add
to salsa and refried beans. Hand-mixed from: salt, ancho
pepper, onion, garlic, Mexican oregano, black pepper, red
pepper, cumin, paprika, chipotle, cilantro.
1⁄4 cup jar (net 1.2 oz.) #21137 $ 3.89
1⁄ 2 cup glass jar (net 2.7 oz.) #21153 $ 6.69
4 oz. bag #21140 $ 6.69
8 oz. bag #21182 $ 12.19
1 lb. bag #21111 $ 23.20
Select Whole Star Anise
1 oz. bulk bag #58269 $ 3.85
4 oz. bag #58243 $ 9.09
1 oz. bulk bag #58164 $ 2.39
4 oz. bag #58148 $ 5.45
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 2.99
1⁄ 2 cup glass jar (net 1.9 oz.) #48158 $ 4.99
4 oz. bag #48145 $ 6.09
Sumac
Used plain or mixed with thyme and sesame (Zatar),
to complement fish, meat and vegetables. Processed
with salt.
1⁄ 4 cup jar (net 1.2 oz.) #48237 $ 3.39
1⁄ 2 cup glass jar (net 2.5 oz.) #48253 $ 5.79
4 oz. bag #48240 $ 6.09
Taco Seasonings
48
Penzeys spices | Winter
1⁄ 4 cup jar (net 0.2 oz.) #15437 $ 5.09
1⁄ 2 cup glass jar (net .6 oz.) #15453 $ 9.15
1 cup glass jar (net 1.3 oz.) #15482 $ 15.69
2 cup glass jar (net 2.6 oz.) #15424 $ 28.25
Tarragon
Tarragon is the most popular of the French herbs—its
sweet, rich flavor combines especially well with
poultry and fish, vegetables and salad dressing.
Broken Leaf French Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 1.49
1⁄ 2 cup glass jar (net .3 oz.) #33750 $ 3.19
1 oz. bag #33763 $ 4.19
4 oz. bag #33747 $ 9.99
8 oz. bag #33789 $ 18.99
Lighten up your tacos with chicken. Flavorful and
spicy without being too hot, the perfect way to use
boneless/skinless chicken breasts, at least in our
opinion. Follow the easy directions, and you’ll have
a new family favorite—Chicken Tacos. Hand-mixed
from: kosher salt, garlic, Ancho chili pepper, onion,
Spanish-style paprika, cumin, cilantro, Tellicherry
black pepper, Mexican oregano, jalapeno powder.
Very similar to seasoning packets sold in grocery
stores, but much more flavorful and less expensive.
Family-style, not hot. Mix 4 TB. with 6 oz. water, add
to 1 lb. browned, drained ground beef or cooked
chicken or beans. Simmer 10 min. until thick. Taco
Seasoning is also great for dip—mix 2 TB. in 2 TB.
water, then blend with ½ cup sour cream and ¹/2 cup
cream cheese. Hand-mixed from: paprika, salt, onions,
lactose, dextrose, corn ﬂour, (corn, lime) tomato
powder, cumin, garlic, oregano, black pepper, cocoa
powder, allspice.
Need a quick and
easy dinner?
Make tacos!
One of our most popular salt free seasonings. Great
for Cornish hens, chicken, vegetables, rice, eggs and
veal. Simply sprinkle over salads, potatoes, or rice, or
mix 1 TB. with 1 cup yogurt, use as a dip or dressing.
Hand-mixed from: shallots, chives, green peppercorn,
dill weed, basil, tarragon, chervil, bay leaf.
Chicken Taco Seasoning
Taco Seasoning
1⁄4 cup jar (net 1.4 oz.) #23531 $ 3.19
1⁄ 2 cup glass jar (net 2.9 oz.) #23557 $ 5.25
4 oz. bag #23544 $ 4.25
8 oz. bag #23586 $ 7.35
1 lb. bag #23515 $ 13.50
Sunny Paris Seasoning
1⁄4 cup jar (net 1.1 oz.) #24233 $ 3.09
1⁄ 2 cup glass jar (net 2.1 oz.) #24259 $ 5.09
4 oz. bag #24246 $ 5.25
8 oz. bag #24288 $ 9.39
1 lb. bag #24217 $ 17.70
Bold Taco Seasoning
Rojo Taco Seasoning
1⁄4 cup jar (net 1.2 oz.) #24338 $ 3.19
1⁄ 2 cup glass jar (net 2.7 oz.) #24354 $ 5.29
4 oz. bag #24341 $ 4.59
8 oz. bag #24383 $ 7.99
1 lb. bag #24312 $ 14.90
1 cup glass jar (net 8.4 oz) #97280 $ 5.35
Quick and easy to make with ground beef or sliced
steak—spicier, hotter (not too hot), rich with the
flavors of Cumin and Chilis, Garlic and Special Extra
Bold Black Pepper—it’s just plain good. Handmixed from: kosher salt, onion, Spanish-style paprika,
lactose, yellow corn flour (corn, lime), dextrose,
tomato powder, crushed red pepper, garlic, cumin,
Mexican oregano, cilantro, Tellicherry Special Extra
Bold black pepper, natural cocoa.
Delicious Mexican pork tacos taste great. They also
usually simmer for hours. Here at Penzeys, we’ve
done the simmering for you—all you need is 15
minutes. Directions: thinly slice 1 lb. pork. Pour 4-6
TB. ROJO TACO SEASONING into a large skillet. Heat
over medium heat for 2 minutes. Add pork, cook
8-12 minutes, depending on how thick your pork
pieces are, over medium-high heat. Serve in the
shell of your choice. Ingredients: Achiote (corn oil,
Annatto seeds) lime juice, water, spices (Chili Pepper,
salt, granulated garlic, cumin, Mexican oregano,
Ceylon cinnamon, cilantro), vinegar, brown sugar,
lecithin.
Thyme
One of the most fragrant flavors around, our French
Thyme is great on just about everything. Particularly
good with chicken, fish and chops, salads and
vegetables of all varieties. Sprinkle on, roughly half a
teaspoon per pound. Bake, grill or broil and enjoy.
French Thyme, chopped leaves
1⁄4 cup jar (net .3 oz.) #34036 $ 1.69
1⁄2 cup glass jar (net .8 oz.) #34052 $ 3.59
1 oz. bag #34065 $ 2.75
4 oz. bag #34049 $ 6.29
8 oz. bag #34081 $ 11.59
Trinidad-Style Lemon-Garlic Marinade
For grilled or broiled poultry, fish, pork chops. Rub fish
or poultry with a bit of vegetable oil, sprinkle on ¹/2-1
tsp. per pound, grill or broil. Great for boneless/skinless
chicken breasts, season and freeze, two in a package,
they'll be ready when you are. Hand-mixed from: salt,
lemon peel, garlic, clove, ginger.
1⁄4 cup jar (net 1.3 oz.) #23636 $ 3.25
1⁄ 2 cup glass jar (net 3.2 oz.) #23652 $ 5.99
1 cup (net 6.0 oz.) #23678 $ 11.45
2 cup (net 12.0 oz.) #23623 $ 22.79
Tsardust Memories (Russian-Style Seasoning)
Warm and spicy-sweet, this blend is awesome with ground
beef—burgers, meatloaf, meatballs, casseroles… Excellent
in hearty soups and stews, and one of the best things ever
on pork chops—try it on the grill. Whatever you make,
serve it with crusty bread. It’s all good. Hand- mixed from:
salt, garlic, cinnamon, pepper, nutmeg, marjoram.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 3.09
1⁄ 2 cup glass jar (net 2.8 oz.) #28552 $ 5.09
4 oz. bag #28549 $ 4.09
8 oz. bag #28581 $ 6.99
1 lb. bag #28510 $ 12.90
Turkish Seasoning
A traditional and delicious blend for seasoning meats
from kabobs to roasts, lamb to beef to chicken. Mix 2
tsp. Turkish Seasoning in 1 cup yogurt, for a tasty
vegetable dip use the same mix, but add a tsp. or two of
honey. Hand-mixed from: salt, cumin, garlic, half-sharp
paprika, black pepper, Turkish oregano, sumac, cilantro.
1⁄4 cup jar (net 1.1 oz.) #23836 $ 3.39
1⁄ 2 cup glass jar (net 2.2 oz.) #23852 $ 5.59
4 oz. bag #23849 $ 5.99
8 oz. bag #23881 $ 10.85
1 lb. bag #23810 $ 20.60
Turmeric
Lasagna Blanca
Patty Wise Noble (story on page 51) tells us, “In this dish, the lasagna is rolled up in spirals and it is easier to
serve buffet-style.”
sausage is cooked through. Break up the sausage
12 uncooked lasagna noodles
as it cooks. Drain off the fat; set aside.
1 lb. spicy bulk pork sausage
For the filling, in a medium bowl, combine 1⁄2 cup
1⁄2 Cup chopped green onion
of the shredded cheese, the cottage cheese, cream
1⁄2 Cup chopped fresh mushrooms
cheese, GARLIC and PEPPER. Mix well. Spread
Filling:
evenly over the cooked noodles (Patty finds it
easiest to do this on a clean dish towel, as the
11⁄2 Cups shredded Monterey Jack cheese,
noodles are slippery). Sprinkle the sausage mixture
divided
on top. Roll each of the noodles into a spiral.
1 Cup cream-style cottage cheese
Place the roll-ups, seam side down, in the baking
4 oz. cream cheese, softened and cubed
dish. Set aside. For the sauce, melt the butter in
1⁄2 tsp. GRANULATED GARLIC POWDER
a small saucepan over low heat. Stir in the flour,
TARRAGON and pepper. Add the milk. Cook and stir
1⁄2 tsp. freshly ground BLACK PEPPER
until slightly thickened and bubbly. Remove from
Tarragon Sauce:
the heat. Stir in 1⁄2 cup of the shredded cheese.
1 TB. butter
Pour over the roll-ups. Cover with foil and bake
1 TB. all-purpose flour
at 350° for 25 minutes. Uncover, sprinkle with the
remaining cheese. Bake, uncovered, for 10 more
1⁄8 tsp. TARRAGON
minutes until cheese is melted and bubbly. Let
1⁄2 tsp. freshly ground BLACK PEPPER
stand 10 minutes before serving.
1 Cup milk
Prep. time: 60 minutes
Preheat oven to 350°. Grease a 9x13 baking dish
Cooking time: 35 minutes
and set aside. Cook the noodles according to
Serves: 12
package directions. Rinse with cold water and
drain well. Place in a single layer on a sheet of foil
Nutritional Information: Servings 12; Serving Size 1 roll
and set aside. While the noodles are cooking, in
up (164g); Calories 390; Calories from fat 170; Total fat 19g;
a large skillet over medium-high heat, cook the
Cholesterol 60mg; Sodium 270mg; Carbohydrate 35g; Dietary
sausage, green onions and mushrooms until the
Fiber 2g.
What makes mustard yellow? Turmeric. From India.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #48358 $ 3.55
4 oz. bag #48345 $ 2.99
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1⁄ 4 cup jar (net 1.5 oz.) #28631 $ 2.75
1⁄ 2 cup glass jar (net 3.1 oz.) #28657 $ 4.35
4 oz. bag #28644 $ 2.95
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
See spice Index on page 61
especially love it sprinkled on fresh tomatoes, corn on
the cob, snap peas and green beans. Also makes a
great salad dressing for green salads and hearty
veggies on the grill, and use it to marinate fish fillets,
lean pork, and boneless/skinless chicken as well!
Hand-mixed from: basil, oregano, red bell pepper, garlic,
thyme, fennel, black pepper, anise. To make oil &
vinegar salad dressing: Cover 1 TB. Tuscan Sunset
Seasoning with 1 TB. water, let stand a few minutes.
Add ¹/3 cup olive oil and ¹/4 cup balsamic vinegar, stir.
Add 1-2 tsp. prepared Dijon-style mustard, if desired—
it helps vinegar and oil dressings stay together. To
make creamy salad dressing: Mix 1 tsp. Tuscan Sunset
Seasoning, ¹/4 cup mayonnaise, and ¹/4 cup buttermilk,
divide between 2 salads.
1⁄ 4 cup jar (net .5 oz.) #16539 $ 2.39
1⁄ 2 cup glass jar (net 1.0 oz.) #16555 $ 4.59
4 oz. bag #16542 $ 9.09
Wasabi
Adds bright heat and zesty flavor to Japanese dishes,
especially sushi.
Natural Wasabi
Blend of horseradish, mustard, tapioca starch and wasabi.
1⁄ 4 cup jar (net .9 oz.) #48637 $ 2.19
1⁄ 2 cup glass jar (net 1.8 oz) #48653 $ 3.69
4 oz. bag #48640 $ 6.79
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 3.09
1⁄ 2 cup glass jar (net 1.7 oz.) #23757 $ 5.09
4 oz. bag #23744 $ 6.25
1-800-741-7787 | www.penzeys.com
49
Madagascar Vanilla Beans
Regarded as the world's best, Madagascar beans set
the standard for prime vanilla flavor.
3 beans #58430 $ 7.25
15 beans #58456 $ 28.65
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 7.25
15 beans #58656 $ 28.65
Vanilla Sugar
The rich flavor of pure vanilla is like
no other. It just wouldn’t be dessert
without vanilla. Vanilla Beans from
Madagascar and Mexico, where there is
a long history of growing vanilla, have
wonderful, strong flavor, and are best
used in ice cream and custard, beverages
and cheesecake, where the liquid in the
dish helps extract the flavor of the bean.
Given that one whole vanilla bean is
usually used per recipe, it is easy to see
why Pure Vanilla Extract is the more
popular and economical choice—if
one can use economical and vanilla in
the same sentence. Using 1 teaspoon
per dessert, a 4 fluid ounce bottle of
extract will yield 24 desserts—more or
less anyway, given that most of us add
a bigger splash than the recipe calls for.
Even our Single Strength Vanilla Extract
is 10% stronger than the grocery store
variety, and our Double strength Vanilla
will give you twice as much vanilla
flavor. Vanilla Sugar is a favorite here
at Penzeys, but has also been made and
used for years and years by Grandmas
everywhere. It is made simply by
splitting a vanilla bean and placing it in
sugar until it becomes rich with vanilla
flavor, then removing the bean and
using the sugar in baking (replace 1 TB
of the regular sugar in the recipe with
1 TB of Vanilla Sugar). We also love
tossing Vanilla Sugar with fresh fruit like
strawberries—after a few minutes even
kids think it is as good as a cookie.
Wash and cut fruit, leaving slightly damp, then toss
with Vanilla Sugar (1-2 TB per quart of strawberries, for
example) and let stand for a few minutes, then serve
plain or as a topper for cereal or ice cream. Vanilla
Sugar is an old-fashioned mix of real Vanilla Beans
aged in pure sugar, that was used in the old days
before Vanilla Extract. We’ve been blending and using
Vanilla Sugar in our coffee for a long time, and it tastes
great. Vanilla Sugar can be used in baking and
candy-making, and is particularly nice where the flavor
of the vanilla bean should shine through, such as in
ice-cream. Vanilla sugar is also the perfect sprinkle for
coffee and hot chocolate. Madagascar and Mexican
Vanilla Beans chopped, mixed and aged with white sugar.
1⁄2 cup glass jar (net 3.4 oz.) #92351 $ 6.59
1 cup glass jar (net 6.8 oz.) #92380 $ 10.99
2 cup glass jar (net 13.6 oz.) #92322 $ 21.99
Single Strength Vanilla
35% alcohol. Pure extract from the highest quality
100% premium Madagascar “Bourbon Islands” vanilla
beans. These beans have a rich and complex, smooth,
true flavor. The cool-perking process retains the bean's
full flavor, along with all of the desirable vanilla side
notes. With over 400 flavor components in every
high-quality vanilla bean, artificial vanilla (which
contains only one–synthetic vanillin) will never come
close to matching the wonderful richness of pure
vanilla extract. This extract is 10% stronger than the
pure vanilla extract sold in supermarkets, and has the
great Madagascar flavor. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92151 $ 10.95
8 fluid ounce bottle #92180 $ 18.95
16 fluid ounce bottle #92119 $ 31.95
Double Strength Vanilla
35% alcohol. Pure double strength vanilla extract made
from the highest quality Madagascar “Bourbon Islands”
vanilla beans. Compared to the single strength, twice as
many beans are used to make each gallon of extract
(about 200 beans). “Two-fold” vanilla extract has been
the secret ingredient of professional bakers for years. For
the amount of vanilla flavor specified in a recipe, use half
as much. When used this way, double strength vanilla
makes economic sense, as there is the equivalent of
twice as much vanilla per bottle. For unbeatably rich
vanilla flavor in baked goods and desserts, use the same
amount the recipe calls for. Ingredients: water, alcohol,
sugar and vanilla bean extractives.
4 fluid ounce bottle #92256 $ 15.95
8 fluid ounce bottle #92285 $ 27.69
16 fluid ounce bottle #92214 $ 46.95
Patty Wise Noble is delighted to share her
cooking with new hubby Jon, who got
a great taste of things to come at their
Valentine’s wedding.
Patty Wise Noble
O
n the night before my wedding
my son George, who was 20 at the
time, told me ‘This is it, Mom. We
will never be alone like this again.
I’m so happy!’ Then he hugged me.
You see, I was a single mom for 15
years. Now Jon is in our lives and we
are a very happy family, indeed!”
Patty Wise Noble tied the knot
with “the love of my life” on
Valentine’s Day in her Jacksonville,
Florida home. “It couldn’t have
been more delightful. I came down
the stairs to the strains of ‘What
a Wonderful World.’ The most
beautiful thing to me was to see Jon
and our families all looking up with
smiles on their faces waiting for me
to come downstairs.”
Patty planned her wedding
and did all the meal preparation
herself with an eye on her budget.
“Weddings can really get out of hand
fast! I catered our little wedding all
almond, lemon and orange extracts on page 18.
50
50 Penzeys
Penzeysspices
spices || winter
Winter
by myself and would love to share the
recipes that I used.” The Valentine’s
fare included Lasagna Blanca and
Groom’s Cake, as well as sweet and
sour meatballs, boiled shrimp, spring
salad and a chocolate fountain with
pineapple, bananas and strawberries.
Some of Patty’s earliest memories
involve cooking. “It all started
when my mother taught me how to
scramble an egg when I was 4. I had
my own little cast iron skillet and I
stood on a little child’s chair which
I still have. I used to get up very
early and make my own breakfast
of a scrambled egg, toast and fresh
squeezed orange juice. I loved it!
“I have always had a sense of
adventure and I am not afraid of
trying new things. I think that if you
have the passion, you can cook just
about anything.”
And now she has Jon with whom
to share her love of cooking. “My
wonderful husband had such a
limited vision of food. He used to
think a vegetable meant a French
fry and a meal was a hamburger. It
has been such a pleasure opening
up the world of food for him. He
says he is not afraid to try anything I
make because no matter what it is, if
I cooked it, it’s good!”
Groom’s Peanut Butter Pound Cake
Caution: Simply reading this recipe may cause drooling.
Cake:
1
1
3
5
2
3
1⁄2 1⁄2 1
Icing:
12 3⁄4 Cup butter, softened
Cup creamy peanut butter
Cups sugar
eggs
tsp. PURE VANILLA EXTRACT
Cups cake flour
tsp. baking powder
tsp. salt
Cup milk
oz. premium semi-sweet chocolate chips
Cup heavy cream
When Patty makes this, she does NOT preheat the
oven. We tried the cake with a preheated 325°
oven and a cold oven and both cakes were great
although the cake baked in the cold oven was
easier to ice (really, we were just looking for an
excuse to make it again). Lightly grease and flour
a 10-inch tube pan and set aside. In a large bowl,
cream together the butter and peanut butter. Add
the sugar and beat until light in color. Add the
eggs, one at a time, mixing well after each addition.
The mixture should be light and fluffy. Add the
VANILLA.
In a smaller bowl, sift together the flour, baking
powder and salt. Gradually add to the butter
mixture, alternating with the milk, beginning and
See spice Index on page 61
ending with the flour mixture. Mix the batter until
smooth and creamy. Pour into the cake pan. Place
in the COLD oven. Set the oven temperature to
325° and bake until a tester inserted in the cake
comes out clean, about 1 hour and 35 minutes. If
you choose to preheat the oven, bake for 1 hour 25
minutes. Please note that all ovens are different, so
check the cake’s progress after 1 hour 10 minutes.
Let the cake cool in the pan for 30 minutes before
turning out on a rack to cool completely before
icing.
For the icing: Place the chocolate chips in a small
mixing bowl. Heat the cream in a heavy-bottomed
saucepan until boiling. Pour over the chocolate
chips and stir until creamy and smooth. Let cool for
2-3 minutes. Brush any loose crumbs from the cake.
Place the cooling rack on a clean baking sheet to
catch the drips. Pour the icing evenly over the cake,
allowing it to cascade and cover the cake. Move the
cake rack to another clean baking sheet. Scrape the
drips from the first baking sheet, reheat and pour
over the cake.
Prep. time: 20 minutes
Baking time: 1 hr. 25 minutes–1 hr. 35 minutes,
approximately! All ovens preheat differently
Serves: 16
Nutritional Information: Servings 16; Serving Size 1 piece (153g);
Calories 580; Calories from fat 290; Total fat 32g; Cholesterol
105mg; Sodium 270mg; Carbohydrate 73g; Dietary Fiber 3g.
1-800-741-7787 | www.penzeys.com
51
Gluten-Free Chocolate Chip Pecan Pie
So yummy you’d never know it’s gluten and dairy free.
Crust:
6
1⁄4 1
1
2⁄3 1⁄8 1⁄8 Filling:
3
2⁄3 1⁄2 1⁄3 1
2
1
3⁄4 TB. soft, dairy-free margarine
Cup white sugar
egg
Cup gluten-free rice flour (available at some
grocers, health food stores and Far East markets)
Cup almond flour
tsp. baking powder
tsp. salt
eggs
Cup white sugar
tsp. salt
Cup dairy-free margarine, melted
Cup light corn syrup
tsp. PURE VANILLA EXTRACT
Cup pecan halves
Cup dairy and wheat-free chocolate chips
(regular chocolate chips have milk)
Preheat oven to 375°. For the crust, in a mixing bowl,
cream together the margarine and sugar. Add the egg,
rice flour, almond flour, baking powder and salt and mix
well. Press gently into a 9-inch pie pan. The crust will be
too soft to roll but presses easily into the pan.
For the filling, beat together the eggs, sugar, salt,
margarine, corn syrup and PENZEYS PURE VANILLA
EXTRACT. Stir in the pecans and chocolate chips. Pour
into the pie crust. Cover the edges of the crust with foil.
Bake at 375° until set, about 40-50 minutes.
Prep. time: 20 minutes
Baking time: 40-50 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 piece (174g); Calories
670; Calories from fat 290; Total fat 32g; Cholesterol 105mg; Sodium
370mg; Carbohydrate 95g; Dietary Fiber 4g.
Bill Broyles’s daughter Cara has combined
her love of spices with her love for art. This
drawing of the Bakers Assortment Gift Box
was done by Cara for the staff at her local
Penzeys store in Jacksonville, Florida.
52
Penzeys spices | Winter
Bill and Cara add fun and flavor to cooking
by blending spices into their healthconscious meals.
Bill Broyles
Love is clearly at the heart of
the cooking Bill Broyles and his wife
Candy do daily in their home in
Callahan, Florida.
“Some people choose to avoid
gluten for general health reasons,”
says Bill. “In our family gluten-free
and dairy-free eating is required
due to allergies and celiac disease,
a lifelong condition where the
immune system attacks the digestive
system when gluten is ingested, even
in small amounts.
“When going gluten-free,
everything has to be free of
contamination of it. Reading labels
and having tight control on food
preparation is the key and it can
be both hard and trying at times.
Concerns about what to make which
is safe to eat at our house really
does require a full-time stay-at-home
‘dietician.’ My wife Candy has the
challenge of baking and cooking
everything from scratch.
“We are always on the lookout
for great meals that can be made
gluten-free and recipes that can be
modified to use alternative flours
such as rice and almond. Three years
See spice Index on page 61
ago, I had a chili at a church picnic
which was incredible. The recipe
called for Penzeys Tuscan Sunset
and the cook gave me a little for my
batch at home. We were hooked—
the blend of flavors was so fresh and
unlike traditional Southwestern chili.
“Penzeys has become a daily part
of our life. Our favorites are Krakow
Nights on pork, Buttermilk dressing
on grilled chicken, Ozark on baked
chicken and turkey, Tuscan Sunset
for anything Italian, Northwoods on
sautéed chicken and English Prime
Rib as a flavorful soup spice. My
daughter Cara and I try new recipes
together on the weekends and if
they work out, Candy uses them for
routine household meals.
“Since I work two jobs and Cara
is at school, this is a short time for
us to do something together and it
is naturally a moment for bonding.
The rest of the family laughs at
us because we’re in there making
noise and making a mess and they
joke with comments like ‘they think
they’re all that!’ It is fun and has
certainly turned an otherwise bland
and difficult task of gluten-free
cooking into an adventure.”
Gluten-Free Chocolate Chip
Peanut Butter Cookies
Bill writes, “These are a healthy and sweet alternative
to cookies made with milk and wheat.”
1
1
1
1
1
1
Cup extra crunchy peanut butter
Cup brown sugar
egg
tsp. baking soda
tsp. PURE VANILLA EXTRACT
Cup dairy-and-wheat-free chocolate chips
(regular chocolate chips have milk but
not wheat)
Preheat oven to 350°. In a large mixing bowl,
cream together the peanut butter, brown sugar,
egg, baking soda and vanilla. Fold in the chocolate
chips. Spoon by the tablespoon onto parchment
paper-lined cookie sheets and bake at 350° for 1012 minutes, longer if you like your cookies crispy.
Note: For gluten-free recipes, vanilla must be
distilled using wheat-free spirits. PENZEYS PURE
VANILLA EXTRACT is gluten free.
Prep. time: 10 minutes
Baking time: 10-12 minutes
Yield: about 26 cookies
Nutritional Information: Servings 13; Serving Size 2 cookies
(53g); Calories 250; Calories from fat 140; Total fat 16g;
Cholesterol 15mg; Sodium 210mg; Carbohydrate 26g; Dietary
Fiber 2g.
1-800-741-7787 | www.penzeys.com
53
4 Jar Boxes
Baker’s Assortment Gift Box
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $28.89
Baking Mini Gift Box
New!
Share the very best with all the bakers who have
over the years made your life a little bit sweeter. The
Baking Mini also is the gift of confidence that
everything you bake will come out tasting its best.
G if t B o x es | 4 JAR
BOX CONTAINS: ¼ cup jar each of our Powdered China
Ginger, East Indian Ground Nutmeg, Ground China Cinnamon and our Ceylon Cinnamon.
Also includes a packet of four cards with handy
tips for each spice.
#82437 $11.95
Cheese Seasonings Gift Box
Rich with cheese, spices, poppy and sesame seeds.
Delicious mixed, 1-2 TB, in a Cup of vinegar and oil,
mayonnaise, sour cream or yogurt for salad
dressing, pasta, or vegetable dip. Also good
sprinkled on sautéed or baked chicken or fish,
steamed vegetables, eggs, baked potatoes or
popcorn.
BOX CONTAINS: Salad Elegant, Rocky Mountain Seasoning, Garden Salad, Sicilian Salad
#85746 $25.69
Cocoa Lover’s Gift Box
This gift contains all the spices needed to make
delicious, homemade hot chocolate. Also perfect
for coffee lovers, just line up the jars by the
espresso maker.
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $13.49
Ethnic Milwaukee Gift Box
Easy to use spice mixes based on the rich cultural
heritage of Milwaukee.
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $25.89
Extracts Gift Box
We've combined all of our popular extracts into one
gift. Perfect for baking or adding flavor to pancake
or waffle batter, cake mixes, coffee, tea or hot
chocolate. Extracts are really flavorful, and a little
goes a long way, so this is a gift that will last.
BOX CONTAINS: Double Strength Madagascar Pure Vanilla Extract, Pure Almond Extract, Pure Orange Extract,
Pure Lemon Extract
#81843 $37.99
54 Penzeys spices | Winter
54
Grill & Broil Gift Box
Original Mini Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $22.95
BOX CONTAINS: 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 a packet of four
cards with handy tips for each spice.
#82419 $11.95
Easy to use, robust, flavorful blends are the
ideal gift for backyard cooks everywhere—
from beginners to pros. This bestselling box
combines our most popular seasonings for
summertime grilling to winter broiling.
Grill and Broil Mini Gift Box
New!
Our best selling gift box now in an easy to give and
easy to get size. Makes great taste simple. From the
lifetime griller to the first time cook the Grill and
Broil is the perfect way to give the gift of delicious
flavor.
Penzeys original Mini Gift Box makes giving a gift of
great flavor to everyone you love both possible and
reasonable. These four universally-appealing spices
instantly bring deliciousness.
Pepper Lover’s Gift Box
The Pepper Lover's Gift Box is perfect for the
pepper lover in your life.
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $39.49
BOX CONTAINS: ¼ cup jar each of our Cajun Seasoning, BBQ 3000, Galena Street Rub and our 4/S Special
Seasoned Salt. Also includes a packet of four cards with
handy tips for each spice.
#82424 $11.95
8” BOX CONTAINS: The same gift as above, but with the
larger 8” peppermill
#81443 $48.49
Herb Gift Box
Salad Lover’s Gift Box
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $15.99
Hot Chocolate Gift Set
Our Hot Chocolate Set comes in a charming
snowflake covered box with both our regular and
mint Penzeys Hot Chocolate Mix, plus two Penzeys
Hot Chocolate mugs–one featuring our red “Regular”
Hot Chocolate label and the other with our green
“Hint o’ Mint” label.
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $29.29
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess, and Creamy Peppercorn
#85641 $20.59
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $19.99
Spicy Wedding Shower Gift Box
Four good, easy-to-use mixes. The vibrantly colored
blends, nestled in bay leaves, cinnamon sticks, and
whole nutmeg, make this gift stand out at any
group gift-opening, and won’t be duplicated.
Indian Curry Gift Box
BOX CONTAINS: Cajun Seasoning, English Prime Rib
Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning,
and wedding charms
#86543 $25.59
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $34.69
Taco Seasonings Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $21.69
Mill Owner’s Gift Box
A thoughtful gift for those who already have a
peppermill (or two).
BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four
Peppercorn Blend
#81243 $22.95
All of our Taco Seasonings in one box. Tacos are so
tasty, quick and easy, is it any wonder one of the
most popular flavors in America is Mexican?
BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $27.95
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 4 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 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 $3.69
Hot Chocolate gift set
#87737 $29.29
Cocoa lover’s gift box
#80846 $13.49
G if t B o x es | 4 JAR
salad lover’s gift box
#85641 $20.59
Grill and broil mini gift box
#82424 $11.95
See spice Index on page 61
baking mini gift box
#82437 $11.95
Original mini gift box
#82419 $11.95
1-800-741-7787 | www.penzeys.com
55
8 Jar Boxes
American Kitchen Gift Boxes
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great taste. A
gift for the family that's just starting out, for older folks
trying to eat more healthy, or even for yourself.
8 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder,
Chinese 5 Spice, Italian Herb Seasoning
#85483 $44.69
12 Jar Box CONTAINS: Cajun Seasoning, Fox Point Seasoning, Singapore Seasoning, Buttermilk Ranch Dressing
Base, China Ginger Powder, Sweet Curry Powder, Chinese 5 Spice, Italian Herb Seasoning, Bicentennial Rub,
Bouquet Garni, Arrowroot Starch, Cayenne Pepper
#86022 $54.49
Baker’s Assortment Gift Box
G if t B o x es | 8 JAR
This gift box contains the ingredients any baker will
love—the most popular spices for fresh,
homemade baked goods.
BOX CONTAINS: Half cup jars of: Sweet China Cassia
Cinnamon, Natural High Fat Cocoa, Double Strength
Madagascar Pure Vanilla Extract, Ceylon True Cinnamon,
Dutch Blue Poppy Seeds, China Ginger Powder, Minced
Lemon Peel. Quarter cup jars of: Powdered Cloves,
Ground Cardamom
#81580 $49.95
Flavors of Asia Gift Box
Asian cooking in American kitchens has been popular
for some time. Whether you are a fledgling Asian cook
or an iron chef, this gift box has all the basic tools for a
delicious Asian meal at home.
Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese 5 Spice, Singapore Seasoning, Indonesian Saté
#82282 $41.29
Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most popular
meat, poultry and fish seasonings from summertime
grilling to winter broiling.
One of our most popular gifts. There is no better or
easier way to add flavor to everyday meals than
with the use of herbs and herb blends.
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $28.49
Indian Curry Gift Box
Our most popular curry seasonings, a perfect set
for creating Indian cuisine bursting with vibrant
spicy flavor.
Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $58.29
International Salt Free Gift Box
No salt, sugar or MSG. Just fresh and pungent
spices and herbs, all excellent for flavorful fish,
chicken and vegetables.
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $42.49
Salad Lover’s Gift Box
Tasty, versatile blends for making fresh, flavorful,
homemade salad dressings. At Penzeys, we use
freshly ground, top quality spices, giving superior
flavor. If you can't decide which dressing base to
try, this might even be a good gift for yourself.
BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $43.89
Some Like It Hot Gift Box
The perfect gift for that special someone who can
never have it hot enough.
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning,Lemon Pepper, 4/S, Bicentennial Rub
#86480 $42.89
Box CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire, Vindaloo Seasoning, Ground
Chipotle Pepper, Crushed Indian Style Red Pepper,
Galena St. Rib Rub
#85388 $42.89
Salt Free Grill & Broil Gift Box
Spicy Wedding Gift Box
Easy to use, robust, flavorful blends are the ideal gift
for backyard cooks everywhere—from beginners to
pros. This bestselling box combines our most
popular meat, poultry and fish seasonings from
summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $45.79 56
Herb Gift Box
Penzeys spices | Winter
An excellent, moderately priced wedding gift that
the bridal couple will love. Eight top-selling, very
popular spices and seasonings. A great
combination for setting up a kitchen, nice for new
cooks and for those experienced enough to
appreciate great spices.
BOX CONTAINS: Pasta Sprinkle, Creamy Peppercorn,
Cajun Seasoning, Medium Hot Chili Powder, Hungarian
Sweet Paprika, Ground China Cinnamon, Jerk Chicken
Seasoning, English Prime Rib Rub and wedding charms
#86880 $41.89
Deluxe Spicy Wedding Gift Box
Of all our gift boxes, this one wins the most praise.
It is easy to please the most demanding bridal
couple with this gift. A beautiful, sturdy wooden
peppermill, peppercorns, and four versatile
seasoning blends combine to form a gift that will
enhance the kitchen of any home.
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $69.95
Starter Set Gift Box
Great for someone who is just starting out. This gift
includes the most basic, easiest to use spices and
seasonings. Everything from salads to popcorn to
steak can be easily prepared–the perfect gift to
encourage someone to cook tasty, healthy,
inexpensive meals for one or more.
Box CONTAINS: Old World Seasoning, Lemon Pepper
Seasoning, Granulated Garlic, Shaker Grind Tellicherry
Pepper, Regular Chili Powder, Taco Seasoning, Pasta
Sprinkle, Italian Dressing Base
#85283 $39.59
Steak Seasonings Gift Box
America's love affair with steak is alive and well.
These seasonings are blended using robust spices
and coarser grinds to stand up to your favorite
steak.
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, Saté Seasoning
#86680 $48.39
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital
for authentic and flavorful Mexican cooking.
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Broken Leaf Cilantro,
Ground Chipotle Pepper, Adobo Seasoning, Powdered
Ceylon Cinnamon
#81685 $38.59
Do-It-Yourself Gift Box Kit
Here's how easy it is to create a distinct gift for
that unique individual: purchase any 8 jars of
seasonings separately, order this kit and pack the
separately purchased jars at home for that
personalized touch.
BOX CONTAINS: 1 box, 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 $4.39
Deluxe Spicy Wedding Gift box
#86385 $69.95
G if t B o x es | 8 JAR
taste of mexico Gift box
#81685 $38.59
starter set gift box
#85283 $39.59
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
57
Crates
American Kitchen Gift Crate
Traditional spice mixes for the modern kitchen, a
place where good sense combines with great
taste. A gift for the family that's just starting out,
for older folks trying to eat more healthy, or even
for yourself.
#85962 $136.49
Baker’s Gift Crate
Easy to use, robust, flavorful blends are the ideal
gift for backyard cooks everywhere—
from beginners to pros. These bestselling boxes
combine our most popular meat, poultry and fish
seasonings from summertime grilling to winter
broiling. Perfect for all cuts of beef, pork, chicken
and seafood, just rub on to taste, starting with 1
tsp. per pound.
#85838 $97.59
From apple bread to blueberry pie to cookies, this
gift fits the bill for every baking recipe. Our
Baker’s Crate has it all—it might even be the
perfect addition to your own kitchen or a
thoughtful wedding gift.
#83539 $129.95
The BIG CRATE of Spices
Our biggest, bestest crate ever. This unique,
hand-decorated crate with removable tray is
jam packed with everything a food lover could
want, and more.
#87632 $226.95
G if t cra t es
Grill & Broil Gift Crate
The Grand Spice Gift Crate
A very special gift. Flavorful, exciting, high quality
spices, herbs and seasonings. Everybody needs
exactly what's in this gift, from the beginning
cook to the seasoned expert.
#87137 $179.95
The Pepper Gift Crate
Everyone loves pepper, it's the most used spice in
America, so it’s no wonder this crate makes an
excellent wedding present or wonderful gift for
someone special.
#82082 $99.95
The Spice Replacement Gift Crate
Kitchen of Provence Gift Crate
French cooking will never go out of style. This gift
contains all the classic spices for seasoning
French food.
There are certain times in life when a person
needs to completely replace their selection of
spices and seasonings—whatever the reason, this
is a wonderful assortment of the spices
commonly called for in recipes. This gift also
includes popular, versatile and traditional blends
to round out your spice cupboard.
#87432 $126.79
#86172 $119.39
Pasta & Salad Seasonings Gift Crate
Two Hearts Gift Crate
Everyone wants to eat healthy, but no one wants
to feel deprived. With this crate, you can have the
best of both worlds—delicious, flavorful food
that won’t take a toll on your waistline.
All dressed up and ready to go—this crate looks
so great it doesn’t even need wrapping. Plus, it
has everything the happy couple could need to
create wonderful meals and memories.
#87337 $114.95
#87537 $154.79
The Wedding Gift Crate
The bridal couple can't help but love this
assortment of the most popular, versatile spices,
along with easy to use mixes and seasonings.
#87029 $119.95
two hearts gift crate
#87537 $154.79
58 Penzeys spices | Winter
For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.
The Grand spice gift crate
#87137 $179.95
pasta & salad seasonings
gift crate
#87337 $114.95
the wedding gift crate
#87029 $119.95
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
A tasty resolution
So many ways to add flavor
and subtract salt!
Mini Gift Box
Penzeys original Mini Gift Box makes giving a gift of great flavor to
everyone you love both possible and reasonable. These four amazing,
universally-appealing spices will instantly bring salt-free deliciousness
to the cooking of everyone you know.
BOX CONTAINS: ¼ cup jar each of our Penzeys Cinnamon, Penzeys Freshly
Ground Pepper, Garlic Powder and our salt-free Mural of Flavor Seasoning.
Also includes a packet of four cards with handy tips for each spice.
#82419 $11.95
Taste Of Mexico Gift Box
A great blend of fragrant herbs and spices—vital for authentic and flavorful
Mexican cooking.
Box CONTAINS: Epazote, Ground Ancho Chili Pepper, Ground Cumin, Mexican Oregano,
Broken Leaf Cilantro, Ground Chipotle Pepper, Adobo Seasoning, Powdered Ceylon
Cinnamon
#81685 $38.59
Mural of Flavor
Mural of Flavor blends over a dozen spices and herbs,
creating a wall (hence mural) of flavor so delicious,
there’s no need to add salt. Inspired by the rich and
mouth-watering flavors of the western Mediterranean,
Mural of Flavor is wonderfully versatile. Try it on chicken,
fish, pork and beef. Add it to soups, rice and potatoes.
Shake it over sliced tomatoes, corn, popcorn and
scrambled eggs. Hand mixed from spices, shallots, onion,
garlic, lemon peel, citric acid, chives, orange peel.
1⁄4 cup jar (net 0.5 oz.) #14030 $ 3.65
1⁄ 2 cup glass jar (net 1.3 oz.) #14056 $ 6.59
1 cup glass jar (net 2.5 oz.) #14085 $ 11.75
2 cup glass jar (net 5.0 oz.) #14027 $ 21.99
Check throughout this catalog
for delicious recipes packed
with flavor—but not loaded
down with salt.
60
60 Penzeys spices | Winter
Salt Free Grill & Broil Gift Box
Easy to use, robust, flavorful blends are the ideal gift for backyard cooks everywhere—from beginners to pros. This bestselling box combines our most popular meat, poultry and fish seasonings
from summertime grilling to winter broiling.
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor,
Jerk Chicken/Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $45.79 Categories and new items are in boldface.
Salt-free items designated with .
A
Adobo Seasoning . . . . . . . 5
Ajwain Seed . . . . . . . . . . . . . 5
Allspice . . . . . . . . . . . . . . . . 5
Almond Extract . . . . . . . . . . 18
Anise Seeds . . . . . . . . . . . . . 5
Annatto Seeds . . . . . . . . . . . 5
Apple Pie Spice . . . . . . . . . . . 5
Arizona Dreaming . . . . . . . 5
Arrowroot Starch . . . . . . . . . . 5
B
Baking Spice . . . . . . . . . . . . 6
Balti Seasoning . . . . . . . . . 20
Bangkok Blend . . . . . . . . . 6
Barbecue of the Americas . . . . 6
BBQ 3000 . . . . . . . . . . . . . . 6
Basil . . . . . . . . . . . . . . . . . . 8
Bavarian Style Seasoning . . . 8
Bay Leaves . . . . . . . . . . . . . . 6
Beef Roast Seasoning . . . . . . . 8
Bell Peppers . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . . 8
Black and Red Spice . . . . . . 8
Bouquet Garni . . . . . . . . . . 8
Brady Street Cheese Sprinkle . . 6
Bratwurst Sausage . . . . . . . . . 8
Breakfast Sausage . . . . . . . . . 8
C
Cajun Seasoning . . . . . . . . . 12
Cake Spice . . . . . . . . . . . . . 12
California Seasoned Pepper . 12
Caraway Seed . . . . . . . . . . . 12
Cardamom . . . . . . . . . . . . . 12
Celery Flakes . . . . . . . . . . . . 13
Celery Salt . . . . . . . . . . . . . . 13
Celery Seed . . . . . . . . . . . . . 13
Charnushka . . . . . . . . . . . . . 13
Cheese Seasonings
Brady Street . . . . . . . . . . . 6
Garden Salad . . . . . . . . . . 6
Rocky Mountain . . . . . . . . 6
Salad Elegant . . . . . . . . . . 6
Sicilian Salad . . . . . . . . . . . 6
Chervil . . . . . . . . . . . . . . . . 13
Chesapeake Bay Seasoning . . . 13
Chicago Steak Seasoning . . . . 13
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . . 10
Ancho Chili Peppers . . . . . . 10
Arbol Chili Peppers . . . . . . 10
Cascabel Pepper . . . . . . . . 10
Cayenne Red Pepper . . . . . 10
Chili Piquin . . . . . . . . . . . 10
Chipotle Peppers . . . . . . . 10
Crushed Red Peppers . . . . . 11
Dundicut Peppers . . . . . . . 11
Guajillo Peppers . . . . . . . . 11
Jalapeño Peppers . . . . . . . 11
Sanaam Chili Peppers . . . . . 11
Tien Tsin Chili Peppers . . . . 11
Chili powders and seasonings
Chili Con Carne . . . . . . . 12
Hot Chili Powder . . . . . . 12
Medium Hot Chili Powder 12
Regular Chili Powder . . . 12
Chili 3000 . . . . . . . . . . . 12
Chili 9000 . . . . . . . . . . . 12
Chinese Five Spice Powder . 13
Chip & Dip Seasoning . . . . . . 13
Chives . . . . . . . . . . . . . . . . 13
Cilantro . . . . . . . . . . . . . . . 13
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . . 14
China-Tung Hing . . . . . . . . 14
Vietnamese Ex-Fancy . . . . . 14
Indonesia-Korintje . . . . . . . 14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . . 16
Cinnamon Chunks . . . . . . . 16
Cinnamon Sugar . . . . . . . . 16
Cinnamon Sticks . . . . . . . . 16
Cloves . . . . . . . . . . . . . . . . 18
Cocoa Powder . . . . . . . . . . . 13
Coriander . . . . . . . . . . . . . . 18
Corned Beef Spices . . . . . . 18
Cream of Tartar . . . . . . . . . . 18
Crystallized Ginger . . . . . . . . 23
Cumin . . . . . . . . . . . . . . . . 18
Curry Powder Hot . . . . . . . 20
Curry Powder Sweet . . . . . 20
D, E, F
Dill Seed . . . . . . . . . . . . . . . 18
Dill Weed . . . . . . . . . . . . . . 19
English Prime Rib Rub . . . . . . 19
Epazote . . . . . . . . . . . . . . . 19
Fajita Seasoning . . . . . . . . . . 19
Fennel . . . . . . . . . . . . . . . . 19
Fenugreek . . . . . . . . . . . . . . 22
Fines Herbes . . . . . . . . . . 22
Florida Seasoned Pepper . . 22
Four Peppercorn Blend . . . . . 30
4/S . . . . . . . . . . . . . . . . . . 22
4/S Smoky . . . . . . . . . . . . . . 22
4/S Spicy . . . . . . . . . . . . . . 23
Fox Point Seasoning . . . . . . . 23
French Four Spice . . . . . . . 23
G
Galangal . . . . . . . . . . . . . . . 23
Galena Street Rub . . . . . . . . . 23
Garam Masala . . . . . . . . . 20
Garden Salad Seasoning . . . . . 6
Garlic . . . . . . . . . . . . . . . . . 24
Garlic, Penzeys Minced . . . . . 24
Garlic Salt . . . . . . . . . . . . . . 24
Ginger . . . . . . . . . . . . . . . . 23
Greek Seasoning . . . . . . . . . 24
Gumbo File Powder . . . . . . . . 24
H, I, J, K, L
Herbes de Provence . . . . . . 24
Horseradish Dip . . . . . . . . . . 24
Horseradish Powder . . . . . . . 24
Hot Chocolate Mix . . . . . . . 13
Italian Herb Mix . . . . . . . . 24
Italian Sausage . . . . . . . . . . . 24
Jars (storage) . . . . . . . . . . . . 25
Jerk Chicken/Fish . . . . . . . 25
Jerk Pork . . . . . . . . . . . . . 25
Juniper Berries . . . . . . . . . . . 25
Kala Jeera . . . . . . . . . . . . . . 25
Kraków Nights . . . . . . . . . . . 25
Lamb Seasoning . . . . . . . . 25
Lemon Extract . . . . . . . . . . . 18
Lemon Grass . . . . . . . . . . . . 25
Lemon Peel . . . . . . . . . . . . . 25
M, N
Mace . . . . . . . . . . . . . . . . . 25
Maharajah Curry Powder . . 20
Mahlab . . . . . . . . . . . . . . . . 25
Marjoram . . . . . . . . . . . . . . 25
Mint . . . . . . . . . . . . . . . . . 25
Mulling Spices . . . . . . . . . . . 25
Mural of Flavor Seasoning . . 38
Mustard Powder . . . . . . . . . . 38
Mustard Seed . . . . . . . . . . . 38
Northwoods Seasoning . . . . . 38
Northwoods Fire Seasoning . . 38
Nutmeg . . . . . . . . . . . . . . . 38
Raspberry Enlightenment . . 43
Rocky Mountain Seasoning . . . 6
Rogan Josh . . . . . . . . . . . 20
Rojo Taco Seasoning . . . . . . . 48
Rosemary . . . . . . . . . . . . . . 43
O, P, R
S
Old World Seasoning . . . . . . . 38
Onion Powder . . . . . . . . . . . 38
Onions, White and Toasted . . . 38
Orange Extract . . . . . . . . . . . 18
Orange Peel . . . . . . . . . . . . 38
Oregano . . . . . . . . . . . . . . . 39
Ozark Seasoning . . . . . . . . . . 39
Paprika . . . . . . . . . . . . . . . . 39
Paprika, Spanish Smoked . . . . 39
Parisien Bonnes Herbes . . . 43
Parsley . . . . . . . . . . . . . . . . 43
Pasta Sprinkle . . . . . . . . . . 43
Pepper
Black Peppercorns . . . . . . . 26
Penzeys Freshly
Ground Pepper . . . . . . . . . 26
Green Peppercorns . . . . . . 26
Ground Black Pepper . . . . . 30
Ground White Pepper . . . . . 30
Pink Peppercorns . . . . . . . 26
Szechuan Peppercorns . . 30
White Peppercorns . . . . . . 26
Pepper Blends
European Peppercorns . . 30
Four Peppercorn Blend . . 30
Lemon Pepper Seasoning . . 30
Mignonette Pepper . . . . 30
Shallot Pepper Seasoning . . 30
Szechuan Pepper Salt . . . . . 30
Peppermills . . . . . . . . . . . . . 29
Pickling Spice . . . . . . . . . . 43
Pizza Seasoning . . . . . . . . . . 43
Poppy Seed . . . . . . . . . . . . . 43
Pork Chop Seasoning . . . . . . 43
Poultry Seasoning . . . . . . . 43
Pumpkin Pie Spice . . . . . . . . 43
Saffron . . . . . . . . . . . . . . . . 39
Sage . . . . . . . . . . . . . . . . . 43
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . . 44
Country French Vinaigrette . 44
Creamy Peppercorn . . . . . . 44
Greek Seasoning . . . . . . . . 44
Green Goddess . . . . . . . 44
Italian Vinegar and Oil . . . . 44
Salsa Salad Seasoning . . . . 44
Salad Elegant Seasoning . . . . . 6
Salt
Grey Sea Salt . . . . . . . . . . 47
Kosher Style Flake Salt . . . . 47
Pacific Sea Salt . . . . . . . . . 47
Sandwich Sprinkle . . . . . . . . 47
Saté Seasoning . . . . . . . . . . 20
Savory Leaves . . . . . . . . . . . 47
Seasoned Salt . . . . . . . . . . . 47
Sesame Seeds . . . . . . . . . . . 47
Shallots . . . . . . . . . . . . . . . 47
Shallot Salt . . . . . . . . . . . . . 47
Shrimp and Crab Boil . . . . . 47
Sicilian Salad Seasoning . . . . . 6
Singapore Seasoning . . . . . 48
Soup Base . . . . . . . . . . . . . . 46
Southwest Seasoning . . . . . . 48
Star Anise . . . . . . . . . . . . . . 48
Sumac . . . . . . . . . . . . . . . . 48
Sunny Paris Seasoning . . . . 48
Sunny Spain Seasoning . . . 48
Gift Boxes & Crates
American Kitchen . . . . . . 56, 58
Baker’s Assort. . . . . . . . . 54, 56
Baking Mini . . . . . . . . . . . . . 54
Baker's Crate . . . . . . . . . . . . 58
The Big Crate . . . . . . . . . . . . 58
Cheese Seasonings . . . . . . . . 54
Cocoa Lover's . . . . . . . . . . . 54
Do-It-Yourself . . . . . . . . . 54, 56
Ethnic Milwaukee . . . . . . . . . 54
Extracts . . . . . . . . . . . . . . . 54
Flavors of Asia . . . . . . . . . . . 56
Grand Spice Crate . . . . . . . . . 58
Grill & Broil . . . . . . . . 54, 56, 58
Grill & Broil Mini . . . . . . . . . . 54
Herb . . . . . . . . . . . . . . 54, 56
Hot Chocolate Set . . . . . . . . . 54
Indian Curries . . . . . . . . . 54, 56
International Salt-Free . . . 54, 56
Kitchen of Provence Crate . . . 58
Mill Owners . . . . . . . . . . . . . 54
Mini Gift Box . . . . . . . . . . . . 54
Pasta and Salad Crate . . . . . . 58
Pepper Crate . . . . . . . . . . . . 58
Pepper Lover’s . . . . . . . . . . . 54
Salad Lover’s . . . . . . . . . 54, 56
Salt Free Grill & Broil . . . . . . 56
Some Like It Hot . . . . . . . 54, 56
Spice Replacement Crate . . . . 58
Spicy Wedding . . . . . . . . . . . 56
Spicy Wedding Deluxe . . . . . . 56
Spicy Wedding Shower . . . . . 54
Starter Set . . . . . . . . . . . . . 56
Steak Seasonings . . . . . . . . . 56
Taco Seasonings . . . . . . . . . 54
Taste of Mexico . . . . . . . . . . 56
Two Hearts Crate . . . . . . . . . 58
Wedding Crate . . . . . . . . . . . 58
T
Taco Seasonings . . . . . . . . . . 48
Tandoori Seasoning . . . . . . 21
Tarragon . . . . . . . . . . . . . . . 48
Thyme, French . . . . . . . . . . . 49
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 49
Tsardust Memories . . . . . . . . 49
Turkish Seasoning . . . . . . . . . 49
Turmeric . . . . . . . . . . . . . . . 49
Tuscan Sunset . . . . . . . . . 49
V, W, Z
Vanilla Beans . . . . . . . . . . . . 50
Vanilla Extract . . . . . . . . . . . 50
Vanilla Sugar . . . . . . . . . . . . 50
Venison Sausage . . . . . . . . . 49
Vindaloo Seasoning . . . . . . 21
Wasabi . . . . . . . . . . . . . . . . 49
Zatar (Zahtar) . . . . . . . . . . . . 49
1-800-741-7787 | www.penzeys.com
61
I think there is something more going on with cooking and
health than the simple but very valuable effects of eating a
healthy diet. I don’t want to downplay the positives of personally
controlling what goes into the food you cook for those around
you, but I think the act of cooking adds so much more into the
health equation.
When we cook for each other we are caring for each other,
and so often when it comes to health, it is this caring that makes
all the difference. That cooks care, that they radiate their caring,
and that this caring has the power to actually transform the
health of those around them might be one of the least
understood resources our world has to offer.
I was struck by the story of Ted Amann (p.21). We all think
about the homeless and honestly wish something better for
them, but thoughts alone are not enough. I find the idea of Mr.
Amann making a career of trying to care for their health
inspiring.
Here are Ted’s Tasty Shrimp. I want to cook them for the
people I share my kitchen table with. From the ingredients to
the person behind them, these shrimp seem just right for my
resolutions about who I want to work to become in this new year.
62
Penzeys spices | Winter
Ted’s Tasty Shrimp
Quick, light and delicious! Plus, with shrimp selling at historic low prices this dish can fit your new year’s resolution for saving money as well. Ted likes to
serve this with rice or noodles and a green veggie like broccoli or asparagus. We’ve included our simple pasta recipe.
1
3
4-6 2
Pasta:
4
1
1-2 1⁄2 1⁄2 lb. medium shrimp, peeled and deveined
tsp. SATÉ SEASONING, divided
medium cloves garlic, minced (1-11⁄2 tsp. PENZEYS MINCED
GARLIC rehydrated in 1 TB. water)
TB. oil (Ted uses canola oil)
oz. dry pasta, cooked according to package directions
tsp. PENZEYS MINCED GARLIC
TB. olive oil or pan drippings or butter
tsp. BASIL or OREGANO
Cup chopped tomatoes
Place the shrimp in a large bowl. Sprinkle with 1 tsp. of the SATÉ
SEASONING and stir. Repeat twice with the remaining SATÉ to coat
the shrimp thoroughly. Heat a large skillet over medium-high heat.
See spice Index on page 61
Add the oil. Add the garlic and cook for 1 minute, stirring occasionally.
Add shrimp and cook for 4-5 minutes, stirring frequently, until pink.
For the pasta: Mix PENZEYS MINCED GARLIC with oil/drippings/butter,
let stand while pasta is cooking. Drain hot pasta. Quickly toss with oil
and GARLIC mix, crumble on BASIL/OREGANO, stir in the tomatoes and
serve.
Prep. time: 10 minutes
Cooking time: 5-6 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1/2 cup shrimp, 1/2 cup pasta (181g); Calories
330; Calories from fat 120; Total fat 13g; Cholesterol 170mg; Sodium 390mg; Carbohydrate 25g;
Dietary Fiber 1g.
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1-800-741-7787 |
| www.penzeys.com
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