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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Paprika:
The majority of paprika sold in the United States is the Spanish paprika. It has a brilliant red color and a mild sweet taste. It can be used to give an appetizing
appearance and taste to a wide variety of dishes including: cole slaw, potato salad, scrambled eggs, deviled eggs, fried chicken, fried potatoes and creamed
vegetables. It is the red color that appears on Muenster cheese.
Parsley Flakes:
One of the oldest used spices in the world, parsley flakes should be added to cooked dishes toward the end of the cooking period to enhance the flavor and add
color. There are so many uses for this spice; your imagination is actually the limit. Sprinkle it generously into scrambled eggs, butter sauces, soups, potato dishes,
salads and cheese dishes. The green color makes it a great spice to sprinkle on the top of prepared dishes as a colorful garnish.
Perfect Pepper Steak Seasoning:
A perfect blend of sea salt, sweet red bell peppers, garlic, onion, hot red pepper, black pepper, paprika, citric acid, dill seed, white pepper, soybean oil, cayenne
pepper, jalapeno pepper, and chipolte pepper. Sprinkle a little on steaks 20 minutes before broiling or grilling. Rub ribs, fish or wings with this well rounded hot and
peppery blend. Add to soups, sauces or chill to turn the flavor up a notch.A dash on salads, cooked pasta or rice adds real lively flavor.
Pepper (Cayenne):
Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form (such as in Szechuan cuisine) or in a thin, vinegar-based sauce. It is generally rated
at 30,000 to 50,000 Scoville Units. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot
sauces, particularly those employing vinegar as a preservative. Just a little FYI: this is the pepper used to make pepper spray.
Pepper (Black Fine, Medium, or Course)
Black pepper is known as the "King of Spices" for threes reasons: 1) it is used worldwide and accounts for 25% of the total spice trade 2)it has so many different
uses and 3) the whole peppercorns can be stored for years without losing their aroma or taste. Grown in India and Asia, pepper is actually unripe berries that are
picked nine months after flowering. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns
immediately before use for this reason.
Pepper (Lemon):
A mixture of black pepper with fresh citrus flavor and other seasonings to produce an all-purpose marinade and table seasoning for meats, poultry, seafood and
tossed green salads.
Pepper (Crushed Red):
Red pepper is produced from the larger size hot pepper and therefore, is not as strong as the cayenne, which is prepared from the small Chile peppers. Both are
beneficial to your health. They improve circulation, are helpful in controlling high blood pressure and aid in digestion.
Pepper (White Ground or Peppercorns):
White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by process known as retting, where fully ripe berries are
set to soak in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked
seed is dried. In the U.S., white pepper is often used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would visibly stand out.
Pepper (Garlic no Salt):
Another convenience spice a simple mixture of black pepper and granulated garlic. Great alternative for no-salt dishes.
Peppercorns (Black):
Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them
for drying. Left in the whole form they are called peppercorns. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend
grinding whole peppercorns immediately before use for this reason.
Peppercorns (Mixed):
Mixed peppercorns include yellowish-red mature berries, sun dried and added to black peppercorns. Are best if ground fresh.
Pickling Spice:
A blend of spices which may include mustard seeds, bay leaves, red pepper, cinnamon, allspice, ginger, dill seeds, black and white peppercorns and mace. It is
used primarily for making pickles and gives you that unique flavor you look for in a pickle.
Poppy Seeds:
These tiny, round seeds, slate-blue in color with a mild, nut-like aroma and taste are produced mainly in the Middle East. They are the ripe seeds of the opium plant.
(Poppy seeds do not have any narcotic content as do opium, morphine and codeine.) Poppy seeds are a colorful accent topping for breads and rolls, are
eye-catching as a garnish sprinkled over vegetables and are excellent when added liberally to tuna fish salads.
Poultry Seasoning:
A blend which includes sage, thyme, marjoram, savory and rosemary. It is excellent when added to stuffing mixtures or when added to biscuit batter when served
with poultry as the main course. Add a small amount to your hot shredded chicken sandwiches or homemade chicken noodle soup for an extra layer of flavor.
Pumpkin Pie Spice:
Another ground blend which includes cinnamon, nutmeg, cloves and ginger. It was originally blended for pumpkin pies, but it is also a delicious addition in spice
cookies, gingerbread and breakfast buns.
Paprika:
The majority of paprika sold in the United States is the Spanish paprika. It has a brilliant red color and a mild sweet taste. It can be used to give an appetizing
appearance and taste to a wide variety of dishes including: cole slaw, potato salad, scrambled eggs, deviled eggs, fried chicken, fried potatoes and creamed
vegetables. It is the red color that appears on Muenster cheese.
Parsley Flakes:
One of the oldest used spices in the world, parsley flakes should be added to cooked dishes toward the end of the cooking period to enhance the flavor and add
color. There are so many uses for this spice; your imagination is actually the limit. Sprinkle it generously into scrambled eggs, butter sauces, soups, potato dishes,
salads and cheese dishes. The green color makes it a great spice to sprinkle on the top of prepared dishes as a colorful garnish.
Perfect Pepper Steak Seasoning:
A perfect blend of sea salt, sweet red bell peppers, garlic, onion, hot red pepper, black pepper, paprika, citric acid, dill seed, white pepper, soybean oil, cayenne
pepper, jalapeno pepper, and chipolte pepper. Sprinkle a little on steaks 20 minutes before broiling or grilling. Rub ribs, fish or wings with this well rounded hot and
peppery blend. Add to soups, sauces or chill to turn the flavor up a notch.A dash on salads, cooked pasta or rice adds real lively flavor.
Pepper (Cayenne):
Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form (such as in Szechuan cuisine) or in a thin, vinegar-based sauce. It is generally rated
at 30,000 to 50,000 Scoville Units. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot
sauces, particularly those employing vinegar as a preservative. Just a little FYI: this is the pepper used to make pepper spray.
Pepper (Black Fine, Medium, or Course)
Black pepper is known as the "King of Spices" for threes reasons: 1) it is used worldwide and accounts for 25% of the total spice trade 2)it has so many different
uses and 3) the whole peppercorns can be stored for years without losing their aroma or taste. Grown in India and Asia, pepper is actually unripe berries that are
picked nine months after flowering. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns
immediately before use for this reason.
Pepper (Lemon):
A mixture of black pepper with fresh citrus flavor and other seasonings to produce an all-purpose marinade and table seasoning for meats, poultry, seafood and
tossed green salads.
Pepper (Crushed Red):
Red pepper is produced from the larger size hot pepper and therefore, is not as strong as the cayenne, which is prepared from the small Chile peppers. Both are
beneficial to your health. They improve circulation, are helpful in controlling high blood pressure and aid in digestion.
Pepper (White Ground or Peppercorns):
White pepper consists of the seed only, with the skin of the fruit removed. This is usually accomplished by process known as retting, where fully ripe berries are
set to soak in water for about a week, during which the flesh of the fruit softens and decomposes. Rubbing then removes what remains of the fruit, and the naked
seed is dried. In the U.S., white pepper is often used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would visibly stand out.
Pepper (Garlic no Salt):
Another convenience spice a simple mixture of black pepper and granulated garlic. Great alternative for no-salt dishes.
Peppercorns (Black):
Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them
for drying. Left in the whole form they are called peppercorns. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend
grinding whole peppercorns immediately before use for this reason.
Peppercorns (Mixed):
Mixed peppercorns include yellowish-red mature berries, sun dried and added to black peppercorns. Are best if ground fresh.
Pickling Spice:
A blend of spices which may include mustard seeds, bay leaves, red pepper, cinnamon, allspice, ginger, dill seeds, black and white peppercorns and mace. It is
used primarily for making pickles and gives you that unique flavor you look for in a pickle.
Poppy Seeds:
These tiny, round seeds, slate-blue in color with a mild, nut-like aroma and taste are produced mainly in the Middle East. They are the ripe seeds of the opium plant.
(Poppy seeds do not have any narcotic content as do opium, morphine and codeine.) Poppy seeds are a colorful accent topping for breads and rolls, are
eye-catching as a garnish sprinkled over vegetables and are excellent when added liberally to tuna fish salads.
Poultry Seasoning:
A blend which includes sage, thyme, marjoram, savory and rosemary. It is excellent when added to stuffing mixtures or when added to biscuit batter when served
with poultry as the main course. Add a small amount to your hot shredded chicken sandwiches or homemade chicken noodle soup for an extra layer of flavor.
Pumpkin Pie Spice:
Another ground blend which includes cinnamon, nutmeg, cloves and ginger. It was originally blended for pumpkin pies, but it is also a delicious addition in spice
cookies, gingerbread and breakfast buns.
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