Spices and Herbs.....
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Rosemary (Whole or Ground):
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as a herb; they have a bitter, astringent taste, which complements a wide variety of foods.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
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Saffron:
A rich, reddish-orange colored spice. Each thread is approximately one inch in length. The spice is grown mainly in Spain. It is the most expensive spice in the world because
(1) it takes 100,000 crocus flowers to yield one pound of saleable saffron. and (2) each plant produces only three flowers which must be hand-harvested. The good news is
that a small amount of saffron goes a long way in most dishes. It is excellent in most rice and pasta dishes because it gives an even yellow color to the dish and enhances the
flavor. Saffron is a must for good old-fashion Pennsylvania Dutch cooking, especially for homemade pot pie or chicken noodle soup to get that great yellow color.
Sage (Rubbed or Ground):
Sage is a silver-gray colored spice which was originally used as a medicine in ancient times as a general tonic and for snake bites. It is a strong flavored spice with overtones of
camphor and therefore, should be used sparingly. In rubbed form, sage is excellent added to fatty meats such as goose or pork (it aids in digestion) and in poultry stuffing
mixtures with onion. The ground form can be added to vegetables, boiled or baked fish, salad dressings, chowders, melted cheese dishes and pizza sauce. Sage is outstanding
when blended into a cheddar cheese spread for crackers.
Smoked Hickory Salt:
This is simply table salt and hickory wood smoke combined to give a smoked beat flavor to any dish. It is excellent added to any meat dish, eggs, marinades, cheese dishes and
basting sauces.
Savory (Whole):
Another Mediterranean spice with a strong, slightly pepper-like taste similar to thyme. Savory was meant for fresh green beans; they taste wonderful together. It also can be
used with lentils and white bean dishes, cooked vegetable salads, fish - especially trout, stuffing mixtures for fresh poultry, meat loaf, cheese dishes, goat cheese and
horseradish sauce. This spice is especially good for those who are on a salt-restricted diet to use as a substitute.
Seafood Seasoning:
A ground blend which may contain salt, pepper, bay leaves, red peppers, mustard, and ginger. It is outstanding when mixed in seafood sauces.
Season Salt:
Sesame Seeds
Steak Seasoning (Montana)
Steak Rub
Salt Petre (Preserving Salt)
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Taco Seasoning
Tarragon (Whole)
Thyme (Leaves or Ground)
Turmeric
Rosemary (Whole or Ground):
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as a herb; they have a bitter, astringent taste, which complements a wide variety of foods.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
S
Saffron:
A rich, reddish-orange colored spice. Each thread is approximately one inch in length. The spice is grown mainly in Spain. It is the most expensive spice in the world because
(1) it takes 100,000 crocus flowers to yield one pound of saleable saffron. and (2) each plant produces only three flowers which must be hand-harvested. The good news is
that a small amount of saffron goes a long way in most dishes. It is excellent in most rice and pasta dishes because it gives an even yellow color to the dish and enhances the
flavor. Saffron is a must for good old-fashion Pennsylvania Dutch cooking, especially for homemade pot pie or chicken noodle soup to get that great yellow color.
Sage (Rubbed or Ground):
Sage is a silver-gray colored spice which was originally used as a medicine in ancient times as a general tonic and for snake bites. It is a strong flavored spice with overtones of
camphor and therefore, should be used sparingly. In rubbed form, sage is excellent added to fatty meats such as goose or pork (it aids in digestion) and in poultry stuffing
mixtures with onion. The ground form can be added to vegetables, boiled or baked fish, salad dressings, chowders, melted cheese dishes and pizza sauce. Sage is outstanding
when blended into a cheddar cheese spread for crackers.
Smoked Hickory Salt:
This is simply table salt and hickory wood smoke combined to give a smoked beat flavor to any dish. It is excellent added to any meat dish, eggs, marinades, cheese dishes and
basting sauces.
Savory (Whole):
Another Mediterranean spice with a strong, slightly pepper-like taste similar to thyme. Savory was meant for fresh green beans; they taste wonderful together. It also can be
used with lentils and white bean dishes, cooked vegetable salads, fish - especially trout, stuffing mixtures for fresh poultry, meat loaf, cheese dishes, goat cheese and
horseradish sauce. This spice is especially good for those who are on a salt-restricted diet to use as a substitute.
Seafood Seasoning:
A ground blend which may contain salt, pepper, bay leaves, red peppers, mustard, and ginger. It is outstanding when mixed in seafood sauces.
Season Salt:
Sesame Seeds
Steak Seasoning (Montana)
Steak Rub
Salt Petre (Preserving Salt)
T
Taco Seasoning
Tarragon (Whole)
Thyme (Leaves or Ground)
Turmeric
| Our spices are Grade A. You will notice their superb quality and aroma. At our prices you can afford to keep your spices fresh. |