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Ingredients
- Adobo – Penzy’s
- Allspice
- Basil
- Bay Leaves
- Cayenne Pepper
- Celery Salt
- Chili Powder
- Chipotle
- Cilantro
- Cinnamon
- Cloves
- Coriander
- Crushed Red Pepper flakes
- Cumin
- Curry Powder
- Dill
- Dry Mustard
- Eapazote – Penzy’s
- Emeril’s Essence
- Emeril’s SW Seasoning
- Fennel Seeds
- Garlic & Garlic Powder
- Italian Seasoning mix
- Kevin’s Pepper Rub
- Lawry’s Seasoned Salt (25% less salt
- Lemon Pepper
- Marjoram
- McCormick Mesquite Seasoning
- Montreal Chicken Seasoning
- Montreal Steak Seasoning
- Mrs. Dash
- Mustard Seed
- Northwood’s Seasoning – Penzy’s
- Nutmeg
- Old Bay Seasoning
- Onion Powder
- Oregano
- Paprika
- Parsley
- Pepper / Peppercorns
- Rosemary
- Sage
- Salt
- Savory
- Sesame Seeds
- Tarragon
- Thyme
- Vanilla
Details
Adapted from images.search.yahoo.com
Preparation
Step 1
Adobo – Penzy’s - Used in chili, guacamole, fajita seasoning,
Allspice - Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies.
Basil - For flavoring tomato dishes and tomato paste, turtle soup; also use in cooking peas, squash, snap beans; sprinkle chopped over lamb chops and poultry
Bay Leaves - For pickling, stews, for spicing sauces and soup. Also use with a variety of meats and fish.
Cayenne Pepper - It is excellent added to cheese dishes and creamy sauces and soups, chili and blended in seasoning mixes.
Celery Salt - Salt the rim for Bloody Mary's
Chili Powder - Chili’s, spicy soups or broths
Chipotle - Chili, spicy Mexican soups and sauces
Cilantro - Use for salsa, tomatoes, chicken, pork and seafood.
Cinnamon - It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears.
Cloves - Cloves can easily overpower a dish, particularly when ground, so only a little goes a long way. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. Cloves are often used to enhance the flavor of game, especially venison, wild boar and hare.
Coriander - Traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes, stews and marinades for a Mediterranean flavor.
Crushed Red Pepper flakes - Sprinkle over all kinds of dishes. To preserve full flavor, always store in the refrigerator. For a spicy oil, combine 1-2 tablespoons of chili flakes with a cup of your favorite vegetable oil. Lightly simmer for about 10 minutes, allow to cool completely, then strain. Stored in the refrigerator, this oil will keep for about 6 months and can be used in salad dressings, marinades and to spice up your favorite sauté.
Cumin - Goes well with beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs.
Curry Powder - For all Indian curry recipes such as lamb, chicken and rice, eggs, vegetables and curry puffs.
Dill - pickling recipes; also adds pleasing flavor to sauerkraut, potato salad, dips, sauces, cooked macaroni, and green apple pie.
Dry Mustard - Used in sauces and casseroles
Eapazote – Penzy’s - Used for chili and Mexican soup seasoning
Emeril’s Essence - Best on pork, but also good with venison or other meats
Emeril’s SW Seasoning - Use for chicken, steak, venison, pork chops and guacamole
Fennel Seeds - a sweet, aniseed-like flavor for fish, Italian sausages and some curry powder mixes, meatballs or meat loaf. Toasting Fennel Seeds accentuates their flavor.
Garlic & Garlic Powder - A wide variety of uses – both fresh & dried
Italian Seasoning mix - An easy way to incorporate a mix for Italian cooking and sauces
Kevin’s Pepper Rub - Grilled chicken, meats, eggs, anytime you want a good spicy kick
Lawry’s Seasoned Salt (25% less salt) - Add medium coarse ground pepper 1/3 part - Steaks, chops, eggs, burgers, french fries
Lemon Pepper - Adds a lemony flavor to seafood, chicken, and sauces or dips.
Marjoram - Meat dishes, beef stew, and to season vegetables served cooked or raw, fish and chicken or dishes with eggs and/or cheese.
McCormick Mesquite Seasoning Grilled chicken, chops
Montreal Chicken Seasoning - Herby, garlicy, great with grilled chicken & turkey and burgers.
Montreal Steak Seasoning - A garlicy mix good with pork chops, venison, burgers or steak.
Mrs. Dash - Veggies & tuna salads
Mustard Seed - Use for meats, vinaigrettes, seafood and sauces.
Northwood’s Seasoning – Penzy’s Chicken, meat, tuna salad
Nutmeg - Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Also in french toast, mulled cider, mulled wine, and eggnog.
Old Bay Seasoning - Shrimp & crab boil
Onion Powder - Chex Mix
Oregano - Used in tomato sauces, chili's, soups, fried vegetables, and grilled meat. Oregano works with hot and spicy food, and of course – pizza.
Paprika - Used to season and color rice, stews, and soups, such as goulash and in the preparation of sausages as an ingredient that is mixed with meats and other spices. It is often smoked to draw additional flavors.
Parsley - slightly peppery flavor. Use for poultry, seafood, tomatoes, pasta, soups, and vegetables. Whenever possible, choose fresh parsley over the dried form of the herb since it is superior in flavor.
Pepper / Peppercorns - Goes well with cheese, eggs, fish, game, lamb, pork, poultry, salad, sausages, soup, steaks, strawberries, tomatoes, veal.
Rosemary - Delicious in lamb dishes, in soups, stews and to sprinkle on beef before roasting.
Sage - Use in moderation or it will overpower the dish. Great for meat and poultry stuffing, sausages, meat loaf, hamburgers, stews and salads.
Salt - Sea salt has a slightly stronger taste than table salt.
Savory - part of many herb mixtures, such as Herbs de Provence. Best in stews, vegetable dishes, pizza toppings, and roasting meats and fish. Also use for beans, lentils, lamb and poultry.
Sesame Seeds - Sesame seeds add a nutty taste to many Asian dishes. Also use for breads, chicken, seafood, noodles, chickpeas.
Tarragon - Pair with fish and chicken dishes, chicken salad, fish, meat, soups and stews, sauces, tomato and egg dishes. To baste chicken, fish or seafood, blend Tarragon with butter, chives, and lemon.
Thyme - Add to kidney beans, pinto beans and black beans, poaching fish, pasta sauce, tomato soups, egg, and vegetable dishes. Thyme - should be added toward the end of the cooking process to preserve flavor.
Vanilla - baking, also goes well with apples, apricots, chocolate, custards, fish, fruit, ice cream, plums, shellfish.
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