Below is a listing of common spices along with a brief description about each one.
| |
Description |
Characteristics |
 |
ALL SPICE, GROUND |
ground all spice is one of the most popular baking spices. It is also used in barbecue sauce and Jamaican style cooking. |
 |
ANISE SEEDS |
Anise seeds are small gray-brown seeds of a plant from the parsley family. Licorice like flavor. |
 |
BASIL LEAVES, FANCY |
The sweet flavor of fancy basil leaves is appealing in many preparations including chicken, fish, pasta, stews, salads and vegetables. Considered the most popular herb in America. |
 |
BAY LEAVES |
Bay leaves are used to flavor stocks, soups, and sauces, especially spaghetti sauce. |
 |
CARAWAY SEEDS |
Caraway seeds are hard, brown, scimitar-shaped seeds of a plant from the parsley family. They are popular in German and Austrian cooking. |
 |
CARIBBEAN SUNRISE |
Caribbean Sunrise is a dry, spicy seasoning blend that originated in the Caribbean, and which is used primarily in the preparation of grilled meat. The ingredients of Caribbean Sunrise can vary, depending on the cook, but Jamaican jerk blend is generally a combination of chilies, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed directly onto meat, or blended with a liquid to create a marinade. |
 |
CELERY SEEDS |
Celery seeds are used in salad dressings, soups and pickling recipes. Also rubbed on large cuts of meat. |
 |
CHIVES |
Chives consist of the tubular green leaves of a member of the onion family. Normally freeze dried to retain flavor. Used in omelets, soups, sauces and mixed with sour cream for use on potatoes. |
 |
CINNAMON, GROUND |
Ground cinnamon is from the fine inner skin of the fragrant Cassia tree. It is primarily used in baking pies, cookies, breads and rolls. |
 |
CINNAMON, STICKS |
Cinnamon sticks are from the fine inner skin of the fragrant Cassia tree. They are primarily used to infuse flavor in drinks, desserts, sauces and syrups. |
 |
BBQ BIG FLAVOR |
Big BBQ flavor is a mixture of celery seed, paprika, pepper, salt, onion, garlic and sugar. It can be used as a dry rub or mixed with vinegar and oil and applied to meats as a marinade. |
 |
CAJUN SPICE & SKILLET |
Cajun spice and skillet is a mixture of paprika, onion, garlic, pepper, spices and salt. It is used to impart a Cajun flavor in meats, fish, poultry, vegetables and starches. Cajun spice and skillet can also can be used as a coating on meats to achieve a "Blackened" effect. |
 |
CHILI POWDER |
Chili Powder is a mixture of chili peppers, salt, spices, garlic, partially hydrogenated soybean oil and silicon dioxide. It is used primarily in chili and salsa, this blend is the backbone of many Mexican dishes. |
 |
BAY SEAFOOD BLEND |
Bay seafood blend is a mixture of salt, spices paprika and lemon. This is the equivalent of "Old Bay"Seasoning. Bay seafood blend has many unique uses but it is most often used with all types of seafood. |
 |
CILANTRO |
Cilantro is the leaf of the coriander plant. Popular in Mexican cooking, especially salsa and salads. It is also used in Asian cooking, where it is called Chinese parsley. |
 |
CLOVES, GROUND |
Ground cloves are considered to be a sweet baking spice, although it's preserving qualities make it popular for pickling and barbecuing. |
 |
CUMIN, GROUND |
Ground cumin is used extensively in Mexican, Asian, Middle Eastern and Indian cooking. It has a unique flavor found in Chili and Salsa. (Throughout the world, cumin is second in popularity only to black pepper). |
 |
CURRY POWDER |
Curry powder is a mixture of a wide variety of spices. it includes tumeric, coriander, paprika, fenugreek, pepper, cumin, ginger, cloves, celery and carraway. Curry powder is popular in Indian cooking with lamb and chicken. |
 |
DILL WEED |
Dill weed comes from the green feathery leaves of the dill plant. It is primarily used in sauces for fish, poultry and veal. Dill weed is also used in dips, salads and dressings. |
 |
GARLIC, GRANULATED |
Granualted garlic has a wide variety of uses. It is best when rehydrated before using although most people just sprinkle it in to recipes. (1/2 tsp in1tsp of water equals approximately 2 cloves). |
 |
GARLIC, POWDER |
Garlic powder is used to make dressings and flavor soups and sauces. |
 |
HERB & GARLIC BLEND |
Herb and garlic blend is a mixture of garlic, onion, pepper, and spices. It can easily be mixed into salads and vegetables for an Italian flavor. Herb and garlic blend also makes an excellent base for Italian dressing when mixed with vinegar and oil. |
 |
HONEY SWEET HERB BLEND |
Honey sweet herb blend is a mixture of salt, spices, garlic, onion and honey. it could be used on chicken and ham. Other possible uses of honey sweet herb blend include mixing it into bread dough or muffins. It can also could be used as a base for unique house dressing. |
 |
FRESH SALAD BLEND |
Fresh salad blend is a mixture of Romano cheese, salt, sesame and poppy seeds, paprika, celery, garlic and pepper. it is excellent when sprinkled over salads at a salad bar. Fresh salad blend can also be a good base for a unique house dressing. |
 |
"FINISHING TOUCH" SALT |
"Finishing touch" salt is a mixture of salt, sugar, paprika, corn starch and spices. This is used to finish a sautéed dish of vegetables, meats, seafood or starch. It can also be sprinkled over meats before grilling or baking. |
 |
DELICIOUS STEW HERB BLEND |
Delicious stew herb blend is a mixture of marjoram and thyme. It is used as starter in stews and hearty meat stocks. |
 |
FENNEL SEED |
Fennel seed is a licorice flavored seed that is used in sausage, tomato / pizza sauce and to flavor roast pork. |
 |
GINGER, GROUND |
Ground ginger is one of the most widely used spices in the world. It is commonly used to season meat, seafood and vegetables. It is a primary flavoring in stir-fry and can also be used in baking. |
 |
GARLIC SALT |
Garlic salt is a seasoning that is made from garlic powder and salt. It can be used on just about anything. |
 |
MUSTARD, YELLOW GROUND |
Ground yellow mustard is commonly used in salad dressings, bbq-sauce and rubs & marinades for grilling. |
 |
NUTMEG, GROUND |
Ground nutmeg comes from the brown seed from the fruit of an evergreen tree. It is used in cheese and egg dishes as well as sauces and baked goods. |
 |
ONION, GRANULATED |
Granulated onion has a wide variety of uses. It is often mixed with salt, pepper and granulated garlic then blended with olive oil to rub on meat before roasting. |
 |
MEDITERRANEAN HERB BLEND |
Mediterranean herb blend is a mixture of salt, pepper, starch, garlic, MSG, oregano, sugar, onion and parsley. It is great on grilled, baked or fried fish and chicken. Mediterranean herb blend can also a good base for a Greek house dressing when mixed with chopped black olives and crumbled Feta cheese. |
 |
LEMON PEPPER TANGY BLEND |
Lemon pepper tangy blend is a mixture of pepper, lemon, garlic, onion, salt and sugar. It is often used to season chicken and fish, this could also be used as a base for a unique house dressing. |
 |
OLD FASHION PICKLING SPICE |
Old fashion pickling spice is a mixture of mustard seed, pepper and spices. Its uses include boiled shrimp, pickling and brines for corned beef. |
 |
KOSHER SALT, EXTRA COARSE |
Extra coarse kosher salt is a coarse form of salt. Many chefs like to cook with it. |
 |
PAPRIKA, FANCY |
Fancy paprika has a delicious sweet flavor and vibrant color. It is used with meat, fish and poultry. |
 |
ONION, POWDER |
Onion powder is used to make dressings and flavor soups and sauces. |
 |
OREGANO LEAVES, FANCY |
Fancy oregano leaves are used for traditional Italian-American cooking, from spaghetti sauces to salad dressings to pizza. It is generally considered a sweet flavored herb. |
 |
ONION SALT |
Onion salt is a seasoning made from onion powder and salt. It can be used on just about anything. |
 |
PARSLEY FLAKES |
Perfect in soups and on baked chicken and fish. |
 |
PASTA HERB BLEND |
Pasta herb blend is a mixture of marjoram, oregano, basil, savory, sage and thyme. It can be sprinkled over a pasta dish with butter, olive oil or cream to finish. Pasta herb blend could also could be used as a spice blend for spaghetti or pizza sauce. |
 |
PENNSYLVANIA PORK TWANG |
Pennsylvania pork twang is a mixture of paprika, salt, garlic, onion, pepper and parsley. It is primarily used as a dry rub or marinade for all cuts of pork. |
 |
PEPPER, BLACK TABLE GRIND |
Table ground black pepper is from ground premium grade peppercorns. It is suitable to use in pepper shakers. |
 |
PEPPER, BLACK WHOLE |
Whole black pepper is from pure premium grade pepper corns. It is suitable for any size or style of peppermill. |
 |
PEPPER, CAYENNE GROUND |
Ground cayenne pepper is from finely ground hot pepper that is used in all types of cooking from Classic French to Cajun. |
 |
PEPPER, RED CRUSHED |
Crushed red pepper is from chopped hot chili peppers with seeds. |
 |
PEPPER, WHITE GROUND |
Ground white pepper is from finely ground from white pepper corns. It is used in soups and sauces where black flecks of pepper are undesirable. |
 |
PEPPERCORN MEDLEY |
Peppercorn Medley is a mixture of black, green, white and pink pepper corns. It is especially attractive in clear acrylic peppermills. |
 |
PRAIRIE STYLE BUFFALO WING SEASONING |
Prairie style buffalo wing seasoning is a dry marinade or “rub” is used in the preparation of Buffalo Wings. It is applied directly to the chicken wings prior to cooking. The chicken wings can then be deep fried or quickly baked in a hot oven for a crunchy exterior. |
 |
ROSEMARY LEAVES |
Rosemary leaves have sort of a musty pine scent. this herb is most frequently used with pork, lamb and beef. It is also mixed with oregano and thyme in Italian dishes. |
 |
SAGE, GROUND |
Ground sage comes from the long slender leaves of a member of the mint family. It can be ground fine and used in stuffing. Ground sage can also can be mixed with salt, pepper and lemon juice and rubbed on chicken and pork. |
 |
TARRAGON LEAVES |
Tarragon leaves are the slender, dark green leaves of a member of the aster family. They are distinctive for its hint of anise flavor. Tarragon leaves are used with poultry & fish as well as an important ingredient in many French based dishes. |
 |
THYME LEAVES |
Thyme leaves can be added to all soups and stews. They are good on meats including chicken and fish. Thyme leaves can also mixed with starches like potatoes, noodles and rice. |
 |
TUMERIC |
Tumeric is the orange colored roots of a member of the ginger family. It provides color for prepared mustards, curry powder, mayonnaise, sauces, pickles and relishes. |
 |
UPPER BAY CRAB MIX |
Upper bay crab mix is a mixture of kosher salt, spices, paprika and lemon. It is primarily used when steaming crabs and other crustaceans and shellfish. |
 |
SAVORY GRILL SEASONING |
Savory grill seasoning is a mixture of salt, garlic, pepper, onion, paprika and spices. This is the equivalent of Montreal Seasoning. It is generally sprinkled over meats before grilling. |
 |
SOUTHWESTERN BLEND |
Southwestern blend is a mixture of salt, garlic, oregano, pepper and turmeric. (Also known as Adobo seasoning). It imparts a distinctive Southwestern flavor to a wide variety of dishes. |
 |
SAZON |
Sazon is a mixture of MSG, salt, garlic, paprika, coriander, cumin and annato. It is popular with Spanish and Puerto Rican cooks, and is often sprinkled over meats before cooking & added to soups, sauces and stews at the last minute. |
 |
SOUP BASE - BEEF, CHICKEN or HAM |
Soup bases are used for a broth, soup or gravy, but they also make a great seasoning. |
 |
SESAME SEEDS |
Sesame seeds are small oval, pearly white seeds add flavor and texture to chicken, fish, salads, Asian and Indian dishes. They need to be toasted or put under the high heat of baking to develop it's nutty flavor. |
 |
SPEARMINT, CRUSHED |
Crushed spearmint is from the dried leaves of the spearment plant. It is used to flavor drinks and fruit dishes. |
 |
SWEET MEAT RIB RUB |
Sweet meat rib rub is a blend of seasonings including salt, sugar, paprika, garlic, onion, brown sugar, cornstarch and spices. This dry marinade or “rub” is designed to be liberally applied to pork ribs when they are still raw and then roasted slowly in a hot oven or smoker. The finished product will be sweet and spicy. |
