Spices and Herbs.....
| All of the spices and herbs listed in this guide are available in the store. Our spices are Grade A. You will notice their superb quality and aroma. At our prices you can afford to keep your spices fresh. |
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Mace: (Ground)
Comes from the thin, lacy-looking, scarlet-colored shell which covers the small, plum-sized fruit of the nutmeg tree. It is mainly grown in Indonesia. The flavor is
similar to nutmeg (combination of cinnamon and pepper), but not quite as strong. Ground mace in very small quantities is excellent added to pound cake, Swedish
meatballs, doughnuts, stuffing, sweet potato pie, oyster stew and barbecue sauces.
Marjoram Leaves:
These leaves belong to the mint family. Similar in appearance with oregano, it has a less-pronounced flavor. Produced in the U.S., it is a particularly good
flavoring with vegetables such as lima beans, peas and green beans. Marjoram is one of the herbs in poultry and Italian seasoning. It is used in many processed
foods such as liverwurst and bologna. Crumble leaves before using in all kinds of roast meats, poultry, fish, oil & vinegar salad dressings, eggplant dishes and
tomato based sauces. Sprinkle crumbled leaves over eggs before baking.
Montana Steak Seasoning:
A specially formulated blend of salt, black pepper, dill seed, coriander seed, red pepper, garlic, dill, paprika and other spices which really accent the flavor of any
beef, pork and wild game such as venison or rabbit. It is also excellent when added to meat loaf recipes, meat balls, hamburgers, etc. It can be used as a dry rub
or in a marinade sauce.
Mustard: (Seeds or Ground)
Mustard is derived from the white mustard plant. The seeds are a pale, sandy brown color. Most of our mustard is grown in the United States or imported from
Canada. Ground mustard can be added to cheese dishes, deviled eggs, creamed vegetables or meat sauce. The whole seeds are often used in pickling, added to
boiled red beets or as a garnish to salads.
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Nutmeg: (Whole or Ground)
Nutmeg is the hard kernel fruit of an evergreen tree while mace is the bright red lacy covering over the nutmeg. Compared to mace, nutmeg has a more delicate
aroma and is tan in color. It is grown mainly in Indonesia and the West Indies. When added to foods, nutmeg has a slightly bitter taste. It is best to add it to foods
near the end of the cooking time because heat reduces its flavor. When boiling cabbage, potatoes and cauliflower, add a pinch of ground nutmeg to enhance the
flavor. Try it in chicken soup, mix with butter for corn on the cob, add to candied sweet potatoes, sprinkle on the top of a glass of eggnog, use for pumpkin and
fruit pies and use in puddings and custards.
O
Onion: (Chopped or Powdered)
Onions are used in most dishes except desserts. In 1935, onions were introduced to spice shelves, when the dehydrated form became available. All of these are
full strength in flavor. Use onion powder in dishes where onion flavor is wanted without the onion texture.
Onion Salt:
Onion salt is another convenience seasoning having the onion and salt already mixed together.
Orange Peel Powder:
Oregano: (Ground or Cut and Sifted)
Often called "wild marjoram" or "the pizza herb", oregano is imported from Greece, Mexico and Turkey. Leaves are 5/8" long and light green when dried. It is
one of the ingredients of chili powder and the most essential ingredients in pizza flavoring and spaghetti sauce. Ideal with fresh or cooked tomatoes, zucchini and
green beans. Sprinkle lightly over fresh tossed salad or subs. Crumble before using and add during the last 10 minutes of cooking for maximum flavor.
Mace: (Ground)
Comes from the thin, lacy-looking, scarlet-colored shell which covers the small, plum-sized fruit of the nutmeg tree. It is mainly grown in Indonesia. The flavor is
similar to nutmeg (combination of cinnamon and pepper), but not quite as strong. Ground mace in very small quantities is excellent added to pound cake, Swedish
meatballs, doughnuts, stuffing, sweet potato pie, oyster stew and barbecue sauces.
Marjoram Leaves:
These leaves belong to the mint family. Similar in appearance with oregano, it has a less-pronounced flavor. Produced in the U.S., it is a particularly good
flavoring with vegetables such as lima beans, peas and green beans. Marjoram is one of the herbs in poultry and Italian seasoning. It is used in many processed
foods such as liverwurst and bologna. Crumble leaves before using in all kinds of roast meats, poultry, fish, oil & vinegar salad dressings, eggplant dishes and
tomato based sauces. Sprinkle crumbled leaves over eggs before baking.
Montana Steak Seasoning:
A specially formulated blend of salt, black pepper, dill seed, coriander seed, red pepper, garlic, dill, paprika and other spices which really accent the flavor of any
beef, pork and wild game such as venison or rabbit. It is also excellent when added to meat loaf recipes, meat balls, hamburgers, etc. It can be used as a dry rub
or in a marinade sauce.
Mustard: (Seeds or Ground)
Mustard is derived from the white mustard plant. The seeds are a pale, sandy brown color. Most of our mustard is grown in the United States or imported from
Canada. Ground mustard can be added to cheese dishes, deviled eggs, creamed vegetables or meat sauce. The whole seeds are often used in pickling, added to
boiled red beets or as a garnish to salads.
N
Nutmeg: (Whole or Ground)
Nutmeg is the hard kernel fruit of an evergreen tree while mace is the bright red lacy covering over the nutmeg. Compared to mace, nutmeg has a more delicate
aroma and is tan in color. It is grown mainly in Indonesia and the West Indies. When added to foods, nutmeg has a slightly bitter taste. It is best to add it to foods
near the end of the cooking time because heat reduces its flavor. When boiling cabbage, potatoes and cauliflower, add a pinch of ground nutmeg to enhance the
flavor. Try it in chicken soup, mix with butter for corn on the cob, add to candied sweet potatoes, sprinkle on the top of a glass of eggnog, use for pumpkin and
fruit pies and use in puddings and custards.
O
Onion: (Chopped or Powdered)
Onions are used in most dishes except desserts. In 1935, onions were introduced to spice shelves, when the dehydrated form became available. All of these are
full strength in flavor. Use onion powder in dishes where onion flavor is wanted without the onion texture.
Onion Salt:
Onion salt is another convenience seasoning having the onion and salt already mixed together.
Orange Peel Powder:
Oregano: (Ground or Cut and Sifted)
Often called "wild marjoram" or "the pizza herb", oregano is imported from Greece, Mexico and Turkey. Leaves are 5/8" long and light green when dried. It is
one of the ingredients of chili powder and the most essential ingredients in pizza flavoring and spaghetti sauce. Ideal with fresh or cooked tomatoes, zucchini and
green beans. Sprinkle lightly over fresh tossed salad or subs. Crumble before using and add during the last 10 minutes of cooking for maximum flavor.
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