Just Herbs, Inc
Blends Veggie Pepper through Sausage
VEGGIE PEPPER
PICKLING SPICES
PIZZA SEASONING
POULTRY SEASONING
PUMPKIN PIE SPICE
SOUTHWESTERN BLEND
SALAD SEASONING
SALSA MIX
SAMBHAR POWDER
SAUSAGE SEASONING
VEGGIE PEPPER: Ground blend. Tellicherry black pepper, onion, garlic, celery flakes and red bell pepper. Great as a condiment. Use on all vegetables, salaeds, add to burgers, fish, chicken, barbecue or meat loaf. (back to top)
PICKLING SPICES: Pieces blend. Cinnamon, mustard, ginger, dill, allspice, cloves, coriander, mace, pepper, bay, cardamon & chilies. Try in vinegar & water with frest cucumbers. (back to top)
PIZZA SEASONING: Cut/sifted Blend. Onion, bell pepper, fennel, oregano, garlic, basil, chilies, parsley, thyme, marjoram & chilies. Sprinkle in sauce for pizza, or use as a topping. As a salad dressing mix 1 tablelspoon per pint of vinegar & oil or mayonnaise & milk. Try on green beans. (back to top)
POULTRY SEASONING: Ground blend. Sge, thyme, onion, marjoram, pepper, cellery seed and cayenne. Use on poultry or dressing. (back to top)
PUMPKIN PIE SPICE: Ground blend. Cinnamon, ginger, cloves and nutmeg. Use in pumpkin pie for pie just like grandma makes. Sprinkle on ice cream or in coffee. (back to top)
SOUTHWESTERN BLEND: Pieces blend. Bell pepper, onion, cumin seed, red pepper, garlic, paprika & citric acid. Good on steaks, chicken, burgers, salad dressing, dips & veggies. (back to top)
SALAD SEASONING: Cut/sifted blend. Sesame seed, red bell pepper, black pepper, lemon peel, celery, chervil, green onion & green bell pepper. Sprinkle on salads. Great on fish, chicken and vegetables. (back to top)
SALSA MIX: Ground blend with cut/sifted pieces. Tomato, vinegar, jalapeno, onion, celery parsley, cumin, garlic & oregano. Add small amount of water to rehydrate for salsa. Best is let rehydrate over night. Also great as a meat rub or as a dip. (back to top)
SAMBHAR POWDER: Ground blend. Coriander, chilies, fenugreekm cumin, cinnamon, black pepper and asafoetida. use with lentils and stews. Great for Indian stir-fry. (back to top)
SAUSAGE SEASONING: Cut/sifted blend. Parsley, fennel, garlic, paprika, red chilies, bay, black pepper. Season ground pork for sausage. Use 1 tablespoon per 1 1/2 pounds. (back to top)
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